MAINLY ABOUT FOOD

Radio Record, Volume VIII, Issue 34, 1 March 1935, Page 52

MAINLY ABOUT

FOOD

, Delicious Special Wins 10/6 |

Blackberry Shortcake 2 ALF. pound blackberries, 40z. butter, Soz, self-raising flour; 30z. sugar, 1 egg, a little milk. Rub butter into flour, add sugar and mix to:a stiff. paste with beaten egg and milk. Roll .. out, Place a layer of pastry on a gréas-" ed baking sheet, then spread on blackberries on extra sugar. Cover with an- . other layer of pastry, firmly closing the edges. Bake about half-an-hour, Cut’

in silces and serve with cream.

Miss

G.T.

C.

(Auckland

Raisin Jelly HIS is a delicious dessert, and pe- | sides being most appetising is a ~ nourishing and healthful dish for both children and adults. Ingredients :-+ packet seeded muscat raisins, 2 cups water, 1 dessertspoon sugar, 1 packet jelly (any red jelly will do). Method: Bring raisins to the boil, add sugar and simmer gently from 10 to 15 minutes. Dissolve in this the packet of jelly and placé in a jelly mould to set. Serve

with whipped cream.-

~Miss

W.

J.

(Wai-

takuna )

Supper Salad ISSOLVD one ounce packet of gela- ~ tine in two cups of boiling water. Add two tablespoons vinegar and one teaspoon salt. Let it cool until it begins to thicken, then fold in one cup chopped celery, one cup shredded ecabbage, one sliced tomato, 3-cup grate carrot. Turn into a mould and serve on crisp. lettuce. Garnish with the following :-Mash half a cup of cheese with a tablespoon of butter. Add a little mayonnaise.: Season with salt. pepper, and a few drops of Worcestershire sauce. I find this savoury dish very popular for Sunday night sunner.

-Miss

C.

D.

(Gisborne)

Peach Snowballs "MAKE 4 large peaches, 4-cup icing sugar, 3 tablespoons cream, 3 tablespoons butter, 2 tablespoons chopped almonds, an extra }-pint cream, 2 tablespoons castor sugar and some carmine and coconut. Cover the peaches with boiling water for a few seconds, then quickly remove the skins. Cut in halves, carefully remove stones, and fill the cavities with chopped almonds and place the halves together. Sift the icing sugar into the butter, and beat to a cream. Add the 83 tablespoons cream, just a little at a time, and faintly colour with carmine. Roll the peaches in this and then in coconut, place in cool safe. Before serving, beat the castor sugar into the eream, and pile into a glass dish,

Place peaches on top and serve

Mrs.

W.

(Wellington)

Rice Cream Pudding OIL four ozs, of rice in milk sweetened to taste, and as it swells add more milk. When quite cooked, allow to cool, then add to it half an ounce ‘of sheet gelatine dissolved in a little water, and the yolks of two eggs, well whisked. Mix half a pint of milk wich a gill of cream and stir in the whites of two eggs beaten to a stiff froth.

Pour the mixture into a damp mould, and leave until set, then turn out into a glass dish and serve with stewed

fruits in season.-

-Miss

J.

L.

(Hawera).

Mushroom Patties WASE, peel and dice 1)b. mushrooms. Heat 2o0zs. butter and in this fry the mushrooms. Wheu they have cooked for 10 minutes stir in enougt cream to moisten mixcure thoroughiy. If cream is not available use milk thickened with a little cornflour. Ser son with salt and pepper and allow to cool. Have ready some patty pans lined with paste, fill them with the mushroom mixture, cover with pastry, and bake in a fairly hot oven for halt an hour. These are delicious cold.-

Mrs.

B.

(Napier South)

Mushrooms with Puree OOK mushrooms with butter after cutting them into small pieces. Line a fireproof dish with lightly mashed potatoes. Spread on it a generous layer of mushrooms, then a layer of potatoes again, and a layer of mushrooms. Take 1 cup bread-: crumbs, 1 minced onion, 2 tablespoons minced ham, 1 egg, and a little milk to mix. Spread this over the mushrooms. dot with butter and cook for half an

hour.-

-Mrs.

L.

S.

(Masterton).

Oyster Squares {IRST make a white sauce: Beard and chop up 4 cup oysters, # cup minced bacon, a little butter, 1 teaspoonful of pepper and salt. Add ingredients to the sauce and simmer for 5 minutes. Make a short pastry. Roll out thin and place mixture when cold between... Cook on over slide until golden brown. Cut into squares when cold and = serve. These are really

delicious and something new.

Mrs:

L,

Clive.

Casserole of Mushrooms TPHREE-QUARTERS lb. mushrooms, 8 tomatoes, 1 onion, 4 tablespoons water, salt and pepper, 1 tablespoon chopped parsley, 1 sheep’s kidney, 1oz. fat. Grease a casserole, prepare. rhe mushrooms, skin the tumatoes, cut onion into rings and fry in the fat to golden brown. Cut the kidney inzo small pieces and fill up the dish with alternate layers of the ingredients. Season each layer well, sprinkle on a little parsley and finish with a layer of mushrooms on the top Add the water, cover and stew gentiy until the mushrooms are tender, which takes thirty

minutes in a moderate oven.

L.

A.

(Wanganui).

Mushroom Savoury UT in a large saucepan one gocd sized onion thinly sticed, and 2ozs. butter. Fry a rich’ brown. Remove from the fire and stir in one tablespoon flour, one teaspoon curry powder and pinch of salt. Add gradually, smooth ing out all lumps, 14 cups milk Set on fire and stir till it thickens. (Cook 2 cups mushrooms gent'y ina pan with a little butter till all their liquor is absorbed. Dip slices of bread in salced milk and fry golden brown in hot fac. Drain for a few minutes on butter paper, then put slices on plates Place a poached egg on each stice. Pour some of the thickened sauce carefully over and dot liberally with mushrooms. [? liked the eggs can be bard boiled au: placed in halves on the fried bread.-

Mrs

L.

S.

(Masterton)

Cheese and Onion Pie HIS makes a very popular and savoury lunch dish when there is a shortage of meat. Make a pastry of db. dripping (creamed). or butter rubbed into 4lb. flour, } teaspoon salt, and 1 teaspoon baking powder. Line an enamel plate or shallow cake tin, with the pastry and. fill with finely sliced onions and grated cheese piled high. Add some small lumps of butter, pepper and salt and cover with pastry. Brush pie with milk and bake for threequarters of an hour in hot oven, In season a dozen small mushrooms added to the cheese and onion make the nie even

more appetising.-

S.M.

M.

. Whakapun-

ake,

Delicious Special

2 (QUARTER Ib, butter, | cup sugar, | teaspoon of ' aking powder, 4lb. flour, 3 eggs, } cup milk. Beat butter and sugar together, add egg whites beaten stiff, then beat in yolks and milk and, lastly, flour and rising. Bake in sponge tins, keeping out 2 ‘tablespoons of mixture into which mix 3} cup dates and bake in sandwich tin when the cake itself is cooked. Spread one half of the cake with lemon honey and place ‘date portion on top, then spread with more lemon honey, placing other half of cake over that. Ice‘ all over with a white icing and cover with coconut.-Mrs. E. _G, Dowrick, St. joseph — Street, Waipukurau. , xt

Mushroom Omelet (CLEAN 1 cupful of small mushroom: and cut into pieces. Put in sauce pan loz, of butter and let it melt, Adc mushrooms, 1 teaspoon Of salt, 1-8-tea-spoon of pepper and 4-cup of milk. Stir in a little flotir dissolvéd in milk, to thicken, if needed. Boil ten minutes and set aside until the omélet is ready. Make a plain omelet the usual way. and ‘just before doubling it, turn the mushroom over the centre and: serve .

lot:

Odee

(Whakatane)

Virginian Walnut Roll YAKP 1 tablespoon butter, 4-cup goldén sultanas, #-cup sugar, }-cup water. Place all in a saucepan and

boil 1 minute, then allow to cool, and add §-cup flour, 1 cup wheatmeal, 1 teaspoonful baking powder, $ teaspoonful baking soda, pinth salt, 2 tenspoonsful cinnamon, 1 cup chopped walnuts. Dough tust not be too stiff. Work into a long scone, brush over with a sugar and water. syrup, and sprinkle nuts on top. Bake. Keep for 8 or 4 days before using. ‘Will keen moist 9 fort.

night.-

-M rs.

L.

S.

(Masterton)

Pastry Sandwiches OLL tich pastry thin and cut in . two pieces. Put one-half on a baking sheet and spread with any kind of preserve or jam. Lay the other half of pastry on and préss the edges together so that the filling will not run out, Mark with a knife in strips 14in. wide, or less’ if liked smaller, and 2 or Bins. long. Press the. knife nearly through to the pan, Bake and when almost done lift the pan from the oven and brush the pastry over with the white of an egg beaten light, but not stiff and sift powdered sugar over. Set back in oven to finish baking ; cut the sandwiches apart

with a sharp knife

~Miss

M.

O.

Napier.

Pineapple Pudding ALF cup tapioca, 4 cup brown Sugar, 1-8 teaspoon salt, 6 tablespoons butter, $ cup white sugar, 2 slices pineapple, Add to juice of tinned pineapple -enough water to make a quart, Bring to the boil, add tapioca, white sugar and salt and cook 15min., stirring carefully frequently. Melt butter and brown sugar in saucepan and add to tapioca, Cook over hot water until the mixture thickens and tapioca is quite cooked. Pour into glass dish when slightly cooler and decorate with |

cut' slices of pineapple

~Mrs

H.

Hen

derson

a : 1 . * 10/6 kach Week PERHAPS * OU will be the winner of next week's halfguinea prize which is offered each week for the best original recipe sent to "Chef," ‘"‘New Zealand Radio Record," G.P.O. Box 1680, Wellington. As cake is such a ‘ necessary item in the art of successful tea-ing, new recipes ate always weélcotne to readers, so Mrs. E. G. Dowrick, Waipdkurau, wins this week’s teh-and-sixpencte for her Delicious Special.