MAINLY ABOUT
FOOD
THIS week’s recipes were all good and. the task of allotting the half-guinea prize was-no easy matter. It would be better when readers have several good recipes for them to send in one each week, Although the half-guinea was given last week to a trio of, unusual pies, any one of them might have won the prize. This week’s 10/6 goes.to the’ sender of the recipe for Marshmallow Cake which is a really delicious and new recipe, Most city readers will-no
doubt have this recipe, but, many. country subscribers will be keen to try this out. In addition to the good seasonal recipes, a wholesome Nursery Sweet is . published which discriminating mothers appreciate, also the recipe for using cold mutton which ig out of the ordinary. = As this is the season for pickles, thep rize for the issue of April 5 will be for the best recipe for pickles, Tomatoes will never be cheaper, cucumbers judiciously purchased ean be bought for almost next to nothing owing to a gocd season, and cauliflowers are getting cheaper. There must be’ many readers who have a pet recipe, and recipes of this kind are always in demand. Mrs, L.S. (Masterton): Thanks for your consistent contributions, but try one at a time and you may have a chance. Miss N.H. (Timaru): I had to name your recipe which you omitted. . Mrs. J.M. (Napier): Your Melon Pickle and Chutney I am reserving for the issue of March 29. , Miss IL.S. (Napier): Cannot publish ab your recipes which are good. Try one at a time.
Hedgehogi 4.92. butter, 4oz, sugar, 2 eggs, 6oz. flour, 1 teaspoon baking powder, % cup walnuts, } cup chopped. dates. . Bsessence to taste. Roll in puffed wheat, place on cold tray; moderate oven.-~
Miss
J.
S.
(Gisborne).
Mushroom Souffle 4 SLICHS bacon, 4 cup of bottled or fresh tomatoes, 1 tablespoonful Worcester sauce, 1 tablespoonful flour, 8 large mushrooms, 1 tablespoonful sugar, 4 slices ‘of toast. Fry the bacon, remove from the pan, cut mushronis ‘into quarters, and fry in the bacon’ fat-. Add tomatoes, sugar, Worchester sauce and salt (if necessary). Simmer for 20 minutes. Mix flour with a little water and add: Serve on toast spread with a little cheese, garnish with a shrip of bacon on top. (Delicious!)
-Miss
M.
H.
(Timaru).
Cake Crumb Macaroons TAKB 2 -egg-whites, 1 cup’ castor sugar, 2-8rds cup cake crumbs, 1 teaspoon lemon flavour. Beat egg whites stiffly, add the sugar gradually, then the cake crumbs and flavouring: Beat till’ the mixture’ is stiff enough to cut with a knife] Drop by teaspoons on greaseproof paper. Dust with castor
sugar and bake in a slow oven.-
-Miss
I.
S.
.Puketapu, Napier)
Five Variety Buns HIS recipe can be made into five different varieties of buns; these are very nice and very easy and cheap to make, Standard mixture.-8oz. butter, 8024. sugar, 1 egg, 1 cup flour, 1 teaspoon baking powder. Method: Beat butter aud sugar.to a cream, add egg, and beat well; then flour and baking pow--der, mixing to a stiff paste. Moderate oven. To vary: (a) Add a desertspoon of cocoa and a few drops of vanilla, and ice with chocolate icing when cold. Or (b) add coffee (1 dessertspoon) and join in two by butter filling; or (c) add chopped dates and walnuts, or any other fruit; or (d) add ‘4 cup of dessicated coconut: or (e) add 1 teaspoon of spice and 1 of cinnamon, and join
with filling.-
~Mrs;'
S.
W.
(Oamaru).
Devilled Mutton OR 8 slices of cold underdone mutton 1.tablespoon dry mustard, 1 tablespoon good sweet chutney (apple preferred), 1 tablespoon salad oil or melted butter. } teaspoon sugar, } teaspoon Worcestershire or tomato sauce, a light dust of pepper and salt. Cut the mutton half an inch thick and as neatly as possible. Put all ingredi-
ents, except the meat, into a- basin, and mix well into a thin‘paste. Spread the Slices of meat with this mixture and stand either overnight or for eight hours. When ready for cooking, place meat ina casserole or a covered baking dish for 25 minutes. ‘The dish must be well greased with a small piece of butter beforehand: Serve either very hot with mashed potatoes or ‘cold; as a luncheon dish with a green ‘salad.-
D.D.
E.
Brain Savoury ON Id set of brains, soaked in salt ‘and water, and skin removed.. Wight fingers of well browned and buttered toast; loz, butter;.2 tablespoons milk; 1 egg; salt to taste, .and.a pin¢h.-of cayenne; and 4 thin slices of bacon. Cook the bacon in the oven very gently »- Al
for 10 minutes. ‘Kéep hot. Blanch, cook, and draw the brains. Melt the butter in a saucepan, add beaten egg, milk, and the brains, chopped small, the salt and cayenne. Stir over a low gas till it thickens. Pile the mixture on top of the toast fingers, allowing two fingers to each person. Lay a strip of bacon at side. Serve very. hot,
Isnough for four persons.-
~Mrs.
L.
S.
(Masterton).
Tomato Marmalade WricH the fruit, and take so many ounces of sugar as there are pounds of tomatoes. Put this sugar into a preserving pan place it. upon. gentle fire and stir until it meits and. acquires a light-brown.colour, Put in three or four onions finely minced allowing one small onion for each pound of tomatoes. . When. these are slightly browned put into the pan the tomatoes cut into quarters and add a slight seasoning of pepper, salt, and powdered mace, and grated nutmeg, Boi all together till the tomatoes: are reduced to pulp, strain the juice through a sieve, and boil it. quickly until it ‘will jelly when-a smal] portion is poured upon 2 plate. Put the-marmalade into
jars. and cover with thick paper.-
~Miss
R.
A.
(Paeroa).
Nursery Sweet "PHICKLY cover the bottom of a piedish with tapioca; add layers of peeled, cored, and sliced, apples (use firm apples, not soft. ones). Sprinkle with sugar to taste, and add the juice of a lemon, grating in a little of the rind as well. Pour in cold water almost to fill the dish, and bake in a hot oven for three-quarters of, an hour. More boiling water may be added from time to time if necessary. for, very special occasions the sweet can’ be served with a little whipped .cream.-
Mrs.
R.
M.
. (Cambridge).
Topsy Turvy Cake . NE egg; 1 teacup sugar; 1 breakfastcup flour; 1 teaspoon baking powder ; 2 teaspoons butter; $ cup milk; © 1 teaspoon vanilla. Beat egg and sugar till light, add melted butter, milk, flour ,etc. Beat well. Melt two tablespoons butter and pour into deep sandwich tin, spread over this, one half teacup light brown sugar, half cup walnuts, one teacup ‘chopped — dates. Pour cake mixture over evenly, and bake about twenty minutes te half an
hour.-
-Mrs,
T.W.
H.
(Wanganui)
Cinnamon Kisses . OUR ounces flour, four ounces corn- _ flour, one teaspoon baking powder, ounces butter, four: ounces soft brown sugar, two heaped tablespoors of -cinnamon, a few drops. of essence of vanilla and two ‘eggs. Method: Cream butter and sugar, beat in eggs one by one. Mix in dry ingredients and add essence. Mix well, drop in small pieces on a cold tray and bake for 10 or 15 minutes in a quick oven. When cold fasten together with raspberry jam or butter icing, which is made of 2 tablespoons tung sugar and two tablespoons butter beaten to a cream. These are really delicious.-
Mrs.
L.C.
T.
(Christchurch)
Pompeian Cake [DELICIOUS Pompeian Cake with tig jam frosting, Required: 41d. butter, 1}. cups sugar, 2 eggs, 23 "eups flour, 2} teaspoons baking powder,. } teaspoon salt, 1 teaspoon mace, 1 cup milk, 14 cups chopped cooked prunes + cup chopped walnuts. Method: Beat. butter, sugar, egg yolks unti} light. sift dry ingredients, add alternately with milk, Beéat well. Fold in stiffly beaten egg whites; mix prunes and chopped walnuts in separate bowl. Grease a cake tin, pour in alternate layers of .batter and fruit nut filling with batter on top. Bake in a moder: ate oven about 1 bour.’ When cool spread with fig jam frosting. Stand 3 cup of fig jam over hot. water; add the unbeaten white of 1 egg and beat until jam becomes soft, then remove .from heat and beat until it will stand in peaks. ‘Add. 4 ‘teaspoon lemon juice and a pinch of salt and beat a little
longer, and spread on cake.-
-Mrs
J.
M.
(Napier).
Quince Marmalade "TWELVE quinces; 10 breakfast cups- ., ful water; 9lbs. sugar. Cut up the quinces and let stand in water for 12 hours. Place in pan and boil till the fruit is tender, then add sugar... Boil-.
till a niece red. eolour.
~Miss
D.
K.
(Portland, N.A,)
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Radio Record, Volume VIII, Issue 37, 22 March 1935, Page 52
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1,461MAINLY ABOUT FOOD Radio Record, Volume VIII, Issue 37, 22 March 1935, Page 52
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