MAINLY ABOUT FOOD

Radio Record, Volume VIII, Issue 35, 8 March 1935, Page 52

MAINLY ABOUT

FOOD

Pudding Recipe Wins I 0/6

Luncheon Savoury IX hard-boiled eggs, grated cheese, white sauce and seasoning. Butter a pie-dish and place a layer of eggs (sliced), grated cheese, and then white sauce, the layers until’ piedish is full, adding pepper and salt to euch. Finish with a layer of breadcrumbs, adding one or two pats of butter on the top. Bake in a moderate

oven: for half an hour.

~Mrss_

H.

P.

(Wellington).

Cream Raisin Pie NB cup of sugar, 1 large cup of sour cream (I use top of jug of sour milk with equal success), 2 eggs, _& teaspoon each of cinnamon and nutmeg, + cup of best raisins, 1 tablespoon flour. Mix flor, spice: and sugar with slightly beaten eggs, Add sour cream (or -milk) and raisins. Pour into a plate lined with pastry,. and bake about 30 minutes. Serve hot or eold. This delicious pie is

well worth trying.-

-Mrs.

J.

S.

(Puriri).

Fruity Rolls (CREAM 4ozs, butter and 4ozs. sugar. Add 1 beaten egg. Then work in Soz. flour and 1 rounded teaspoon . baking powder. A little more flour is sometimes necessary to make a stiff dough. Roll out #in, thick and spread thinly with the following mixture: mince 2 apples, 20z. raisins, 1oz.

sultanas or currants, and a piece of lemon peel, and add 1 teaspoon spice and 4 teaspoon cinnamon to this mixture (if apples are sour, add sugar

to taste). Roll’ up ‘dough and cut slices in. thick to form biscuits. Cook in fairly hot oven till golden brown.

B.

McG.

(Wairoa, H.B.).

Pumpkin Tartlets EQUIRED: Pumpkin, 4 cupful of golden syrup, pinch of salt, Loz. of bread or cake crumbs, 4 a_ tahlespoonful of melted butter, 1 teaspoonful of orange or lemon flavouring, short crust, cream. Method: Line some deep patty tins with the pastry and prick over with a fork. Peel’and prepare some pumpkin and cook it till tender in a little water then’ rub through a sieve. Put into a basin and add the golden syrup, the breadcrumbs. melted butter, flavouring and a pinch of salt. Mix all well togetber. Fill the lined patty tins with the mixture and bake in a hot oven for half an hour. Allow them to get cold. Beat up a little cream, sweeten to taste and

serve.-

-Mrs.

B.

(Napier)

Tomato Pastries PEEL and cook 4 pickling onions in boiling water till tender. Take 4 tomatoes, slice off tops and scoop out pulp. Drain onions and place one in each tomato, Season with a little salt and cayenne. ' Pop on a dot of butter and replace tops. Roll out jth. short crust, and cut into four rounds as for apple dumpling.’ Wrap round tomatoes and prick tops -with. a fork. Bake in-an eyen .oven till nicely browned: . Bring tomato pulp to boil in a Saucepan, add a little butter and seasoning, strain and serve round each pastry. Yor pastry crust: 14 cups flour, 4 cup butter, 1 teaspoon baking powder, pinch salt and water to mix.--

Miss

F.

F.

(Blenheim),

Rock Meilorf (Cur a rock melon, in halves, taking 4 thin slice off the top and bottom, so that each half will stand upright. | Scoop out the pulp and turn upside ¢ down to drain. Remove the pips from pulp. Cut the’pulp into dice and mix, with equal quantities of chopped pineapple, sliced bananas, and strawberries or crystallised cherries. If liked add a tablespoon of sherry, fill the halves with the mixture, fold a d’oyley around each, and set in a-dish of cracked ice

to serve.-

-Miss

V.

S.

(Napier).

Surprise Trifle NY left-over caké; sponge preferred. Spread with red plum jam, fruit juice, a cup of prunes, stoned, 1. pint of custard, sweetened, a quarter cup of chopped almonds and three table spoons of desiccated coconut. Method: Line a clear glass dish with slices of cake, pour over some of the fruit juice, lay on half the prunes and pour over half the custard. Add another lay@¢r of sponge, fruit and custard, Cover custard with chopped nuts and coconut. Chill and serve, topped with whipped cream. Delicious, and has the advantage of being quickly made with any left-over fruit, Black currant jam

may be used instead of fruit.-

~Mrs.

H

P.

(Taipuha).

[B. McG.: Many thanks for sample. -"‘Chef,’’]

Honolulu Bread Pudding To 1 cup crushed pineapple add 1 cup soft breadcrumbs, 3 tablespoons brown sugar and } teaspoon of cinnamon. Put into .a buttered tin or pie dish and break | tablespoon butter‘into bits . over top. Bake moderately until brown. Serve hot with sauce or cold with cream.

MISS

F.

FORD

8 Scott St., Blenheim.

-PAVLOVA’S AGE ANNA PAVLOVA, probably the world’s greatest ballet dancer,was once giving two concerts in America. The first, night she looked gloriously young and vibrant, but the second night she was another woman altogether, She looked old and haggard © and somehow seemed to have aged. Something terrible had happened to cause the transformation, What.was it? Just this, By mistake, the wrong colour spotlight was thrown on her and the effect was that she appeared 20 years older. The audience whis-pered-how old and tired Pavlova looks to-night. In a few minutes the right light was thrown ou the stage, but the damage was done. No one in the audience could be convinced that Pavlova had not grown old. What holds for lighting holds just the same for pace powder and make-

up. You must have the correct shades. The wrong shades of face-powder, rouge and lipstick can make you look years older. In fact, many New Zealand women even to-day choose their cosmetics on the wrong basis and are yictims of a decidedly ageing effect. Inven you maybe using the wrong make-up. It is an.easy matter to get nake-up best suited to your type, because correct make-up will be flattering and rejuvenating to you and will make an amazing difference in your appearance, It is a common saying that brunettes look older than blondes, but there is no truth in it, The reason is that many brunettes make a mistake in the shade of face-powder they use. They choose a brunette facepowder shade or one that merely matches their type, instead of one that goes with the tone of the skin, A girl may be a brunette and still have an’ olive or white skin. The first man to apply the secret of colour harmony in make-up to cosmetics. waS Max Factor, filmland’s make-up genius, and to-day his colour

harmony make-up is known and used all over the world. The screen stars look lovely and alluring because they use colour harmony in their make-up. This is why they look individualsmarter and different. More and more smart women everywhere are realising the importance of colour harmony in make-up, and once you find out the correct shades for your individual type it is an easy matter to always appear attractive and alluring, because you will have em‘phasised your individual features, and every Woman has certain attractive points that she can accentuate, The trouble with most women is that they are indifferent, or else they do not lnow.

Pudding Recipe , Wins 10/6 BLENHEIM reader, Miss F. Ford, 8 Scott Street, Blenheim, wins this week's half-guinea prize for her easily prepared Honolulu Pudding, which should be helpful to every housewife who daily seeks. for something new and attractive to offer the family. A half-guinea prize is offered each week for the best recipe received. Entries should be addressed to "Chef," ‘‘N.Z. Radio Record," G.P.O. Box 1680, Wellington.