MAINLY ABOUT FOOD

Radio Record, Volume VIII, Issue 41, 19 April 1935, Page 52

MAINLY ABOUT

FOOD

Mushroom Time Again

HIS week’s recipes are miscellaneous and of good variety. Although April means that winter is near, this month has its compensation by the appearance of mushrooms, which are cheap just now, and this week’s prize goes to Miss N. Harper, 32a Wansbeck Street, Oamaru, for her recipe, which contains a mushroom stuffing with the mushrooms, ‘There are two recipes for flourless afternoon tea cakes sent in by another Oamaru reader, The prune cake is to be recommended to correspondents and is very popular at present, The passion fruit delight is quite out of the ordinary and is delicious, and the same can be said of the savoury~ sausage contributed by a reader in the North Island, Note the unusual treatment of the cream scones, Marmalade would be a good substitute in place of cream for a more economical recipe. Miss L.1.8. (Auckland): Thanks for your contribution and the hints which were published last week. Mrs. K.H. (Helena Bay): Appreciate your letter. Tested recipes are most Important. Keep an. eye on economy, and be original if possible. Radio Reader: Will publish your recipe next week. Cinnamon Slices 602. ground’ almonds, 60z. icingsugar, 1 teaspoon cornflour, white of 1 egg. Mix dry ingredients to a stiff paste with the egg white. Knead till smooth. Roll out in long narrow strips about 4 inch thick, Make the

icing, mixing with a little cinnamon and spread smoothly over the pasie, then cut into fingers. Bake in a moderate oven till a light brown colour; on a greased and floured tray.-Miss J.P. (Oamaru), Coconut Pyramids Q)NE tin sweetened condensed milk, 1lb, dessicated coconut. Form into rough, small heaps and bake in a slow even for half an hour. Prune Cake 1 CUPS flour, 1 cup sugar, 1 table spoon cold water, $ cup prune juice, 1 cup cooked prunes, 2 table. spoons butter, 2 eggs; 1 tablespoon Bournville cocoa, 1 teaspoon soda, es: sence of vanilla, a-little salt, spice. uutmeg. Cream butter and sugar, add vanilla and 2 well-beaten eggs, Then add water and prune juice and cocoa with’ soda dissolved (altogether), Add yrunes (stones removed), flour,’ salt, spice, and nutmeg. Bake in fiat tin. When cool ice with chocolate icing.Mrs, K.H. (Helena Bay). Rolled Cream Scones 118.: flour, 3 teaspoons baking powder, 3 dessertspoons butter, 14 tableepoons sugar, pinch salt, 4 cup milk, 1 cup whipped cream. butter slightly, rub in flour, mix to a soft dough with 4 cup of milk, knead slightly and roll out thin; then spread with whipped roll like a Swiss roll, eut in round and brush with beaten egg. Bake

3 hour on floured tray-Miss QJ. (Gisborne). ° Savoury Sausage LICTLE more than 1b, of rump steak, 3lb. bacon, 1 cup breadcrumbs, 2 eggs well .beaten.: .Mince steak and bacon, season with’ pepper, salt and nutmeg, add other ingredients, and mix well. Flour slightly and shape like a sausage. Flour a cloth, roll 6ausage firmly in it, and boil two hours. To be eaten cold.-Mrs. 8.E. (Waihi). Seasonal Savoury’ . LACE enough ‘vermicelli or macaroni for persons required in a dish, eover with cold salted water, leave overnight; strain off liquid, which is nourishing for soups, etc.; put in buttered casserole or pie dish, cover with slices of tomato, then a slice of bacon for each individual, then more tomato, sprinkle with salt and pepper; and add a little butter or good dripping. Keepcovered and cook in moderate oven. This makes a very tasty dish for breakfast or tea, and may be served on toast. -Mrs. M.C. (Linwood). Passion Fruit Delight [JSSOLVE 2 packets of lemon jellies in 1 pint of hot (not boiling) water. Beat 2 eggs, stir in 1 pint of milk and } teacup of sugar. . Pour into jellies and add the juice and pulp of 6 passion fruit. Put aside to set.-Miss M.T. (Te Aroha).

Snowballs 4.92, butter, 4oz, sugar, beaten yolks 2 eggs, stiffly beaten whites 2 eggs, Goz. flour, 60z ground rice or cornflour, 1 teaspoon baking powder, vanilla essence. Method: Cream butter and sugar to cream, add beaten egg yolk. then other dry ingredients. Make into little balls, make a hole in centre of each, put raspberry jam in hole, anid cover up again, Roll balls in beaten egg white, and sprinkle with coconut. Bake in moderate oven 10 minutes.Mrs. W.H. (Christchurch), Canberra Custard EAT 3 eggs, add } cup sugar, a pinch of salt, a little grated orange or lemon peel, 4 teaspoon vanilla; beat again and pour over all 8 cups of scalding milk, stirring. Pour into a buttered baking dish large enough to leave an inch unfilled. Cut thick slices of stale sponge cake and arrange on top of custard (not quite touching); press them down a bit to be moistened, Let

the pudding soak for a few minutes, sprinkle with dessicated coconut, and bake, set in 9 pan of hot water, until the custard is set and top browned.Mrs. M.R. (Oamaru). Walnut Puffs QNE cup flour, 2 tablespoons cornflour, 1 cup coconut, 1 cup walnuts (chopped), 1 small cup sugar, 1b. butter, 1 egg, 1 teaspoon bakin% powder, essence. , Method: Mix all dry ingredients in bowl. Melt butter, beat ege with essence. Mix melted butter with dry ineredients ; add egg and drop in teaspoonfuls on cold oven tray.-Mrs. R. (Lyall Bay). Three Cheap Dinners (jHoosn a good-sized leg of mutton and get’ the butcher to cut it into three pieces-the knuckle end, to a suit-

able size for boiling; next, a good thick slice, and the remainder is the thick end. Boil the knucklé, and serve with parsley sauce and carrots and (or) turnips mashed. Make the middle cut into a haricot stew with carrots, turnips and onions cut small, and roast the thick end, serving with peas, roast potatoes and mint sauce. Thus you will have three different little dinners instead of cold mutton for days following a large roast leg of mutton.-Mrs. G.H.R. (Te Awamutu). ° Raw Apple Filling UT 1 cup of sugar ip a saucepan and add one-third of a cup of water and 1 tablespoon. of cream-of-tartar. Do not stir, but bring to boil gradually. Keep mixture boiling until thick. Then remove from stove and add 1. whisked-up white of egg. Beat again until thick enough to spread. Then add two tablespoons of grated raw. eating apple. Chopped walnut may be added. ‘This makes a delicious and : simple filling. for sponges.-Miss B.M. (Gisborne). , Quick Pudding Q)NB and a half cups flour, 1 level teaspoon soda, 2 teaspoons cream of tartar, butter size of walnut. Mix to soft dough with milk and water; put into a basin and pour over it this mixture: 1 tablespoon syrup, 4 small cup sugar, 20z. butter, 1 small cup boiling water. Steam half an hour without cover on basin. Put lid on pot. Don’! turn out to serve ag mixture is all on the bottom of basin.-Miss I.R. (Morrinsville). Dream Kisses , 2 CUPS flour, 14 cups butter, 2 tablespoons sugar, pinch salt. Make as for shortbread, Place mixture in a arge flat tin and bake slowly for 5 minutes and then cover with the following mixture: 2% cups brown sugar, 1 cup walnuts, 1 cup dessicated coconut, 1 tablespoon flour, 1 teaspoon baking powder, and 8 eggs well-beaten. Pour the above on pastry and bake iu & moderate oven + hour, or until top has set firmly, Do not cup until cold. hese biscuits make a delicious and unusual dainty.-Miss M.R. (Rotorua). Easter Cakes QIFrr #1b. flour and rub into it Goz. butter, add lb. sugar, and 4lb. raisins, Stir 2 tablespoons honey, 2 tablespoons coffee essence, 1 cup milk over gentle heat until nearly boiling. Add 1 teaspoon bicarbonate soda, stir until frothy; make a hole in dry ingredients and put in, mix well, add 2 well-beaten eggs and beat all together. Bake in a* moderate oven 14 hours. May be iced with plain white icing if liked. Delicious and unusual.-Miss S. (Napier). Date Loaf BREAKFAST cup dates, chopped fine, } breakfast cup boiling water, 1 teaspoonful baking soda, Mix together and stand for 1 hour. Beat 2oz. butter with 4 breakfast cup sugar, add 2 eggs-beat: again. Add 2 breakfast cups flour, 4 cup chopped raisins, and lastly dates, etc., and a few drops of vanilla essence, Bake in a moderate oven for 14 hours and do not cut until quite cold. Butter and cut into thin slices, If kept in an airtight tin it will keep moist for,a week.-Miss .G.G. (Auckland),