MAINLY ABOUT FOOD Stuffed Fish Recipe Wins 10/6

Radio Record, Volume VIII, Issue 42, 26 April 1935, Page 52

MAINLY ABOUT

FOOD

Stuffed Fish Recipe Wins 10/6

T APPRECIATE the interest the pickle competition aroused.’ Recipes‘ are still coming to hand, but, like many of the Haster recipes, these are now too late. This week’s prize goes to Miss Adams, of Smithfield. Road, Wanganui, for her original treatment of fish. Served with lemon sauce it should be delectable. , A good seasonal recipe of a quince custard..pie has beén contributed by a Napier .correspondent, and as eggs are now getting scarce, an eggless chocolate cake ‘will be appreciated. "A beaten egg goes much further, and so I’ve published a good savoury omelette. The tomato season js nearly. at.an end. Tomato recipes will no longer be published, unless, of course, they’ are’ for ai pulp mixture. In forwarding the mint :chutney recipe, a contributor mentions that she has made two repeat lots in double quantities. If the mint is still to be had, readers are advised, therefore, to try this out. Mrs, J.M. (Napier: Your recipes are good, but do not come under the "economy" heading, Mrs. J.L. (Clive):. Many thanks . for your rabbit recipes, but I cannot publish more than one at a time. Mrs, M.P, (Greenlane): Sorry;. your recipes -receiyed too late. Address them to "Chef." M.S. (Hawera): Your recipes were very good, hut received too late. Miss G.J.B. (Nelson): Yes, I am always pleased to hear from you. Miss M.C. (Takapau): Your recipe is good, but you omitted to say how the particular icing is made. H.L.B. (Whangarei): Your watermelon preserve was delicious, for which many thanks. Rabbit with Prunes WASH and joint a young rabbit and soak it in equal parts of vinegar,

water and red wine, with seasoning to taste, for 24 hours. Wipe and dry, then dip each piece in flour, and brown in butter or lard. Put in a saucepan the liquid in which the rabbit was soaked, add ilb. prunes, previouslysoaked overnight in water, and simmer gently for half an hour. Arrange the hot meat on a dish with the prunes

around it. Reduce the juice and add 2 tablespoons red-currant jelly before ‘pouring the sauce over the meat.-Mrs.

J.

L.

(Clive).

Quince Custard Pie CUPS quince pulp, 1 lemon, 2 eggs, ' 1 teaspoon vanilla, $ cup milk } enp Sugar. With a little water cook quinces to a pulp. Add half of the lemon rind to the quinces when stewing them; add the lemon juice te the pulp, also the sugar, the beaten yolks of the eggs and the milk. Whip the whites of the eggs, until stiff, fold in, and add the vanilla. Line a deep pie-dish with good short pastry; pour in the mixture and bake until custard is set. If preferred, the whites of the eggs may be used as a meringue for the top of the pie.-Miss

J.E.

E.

(Napier).

Savoury Eclairs REQUIRED: 1 cup water, 5ozs, flour, pinch salt, minced chicken, 1b, butter, 3 eggs, minced tongue, and- some curry powder. Put water and butter into @ saucepan and boil, stir in quickly the sifted flour with salt, stirring until the mixture leaves the sides of the saucepan, Allow to cool for 10, minutes, then break the eggs into the paste and beat well, Put mixture into forcing bag with a plain pipe and force out in 2% inch lengths on a well-greased slide. Bake in a moderate oven for 15 minutes, then turn on a sieve to cool. Mix together some cold chicken and tongue, season with salt, pepper and curry powder to taste. Mix well until it is a smooth paste, adding a little. milk if too dry. Slit eclairs at the top and fill with chicken tongue creaum.-Mrs.

J.

H.

(Oamaru_

Tomato Soup LBS. ripe tomatoes, 1 pint water, 2 Small onions,-pepper and salt to taste, 1 tablespoon sugar, 1 level tea: spoon celery seed, 4 teaspoon carbonate soda, 3 teaspoons cornflour. Method. . Put tomatoes, water and all ingredients (except soda and cornflour) into the preserving pan, and boil until the tomatoes are quite pulped. Then rub through a sieve (colander) so as to keep .back skins. Return the strained pulp to the pan, add the soda, then cornflour mixed with a little cold water, and boil for about 5 minutes. Ladle into tins or jarg and seal artight at once.-"Daisy" coffee tins are

quite suitable.-Miss.

I.V.

S.

(Parnell).

Eggless Chocolate Cake Q0zs. butter, 6 ozs. sugar, 10ozs. flour, 2 tablespoons golden syrup, 1 teaspoon carbonate of soda dissolved in ¥ cup. milk, 1 tablespoon cocoa (a little essence vanilla), Mix butter and sugat, add syrup (warmed), flour and cocoa. and milk. Bake half an hour. Ice with chocolate icing and sprinkle nuts on

top if liked.-Mrs,

A.

H.

(Wairoa )_

Delicious Jam Two pineapples cut up small, or 1 tin of crushed pineapple. 5lb. tomatoes. Boil the fruit together, then add #lb. sugar to every lb, of fruit; and boil again for half an hour.-Mrs.

L.J.

B.

(Dunedin).

Tea Hint for Outdcors [HA put into a thermos flask becomes dark and has an unpleasant taste. I find it a much better plan to put only the boiling water into the flask and use tea extract, made in the following -way. Put 4 tablespoons of dry tea in a muslin bag, pour 1 pint of boiling water on to it, let stand for 5 minutes, pour off, put very strong tea into bottle. Use 2 teaspoons of this very strong tea to a cup of the boiling water. You will find that your tea will taste ever so

much nicer: ~Mrs_

W.

McD.

Oamaru).

Spice Cake CUPS flour, 13 teaspoons baking powder, 4lb. butter, 1 cup sugar, 2 eggs, 4-cup cold strong coffee, pinch salt, 2 teaspoons mixed spice. Cream butter and sugar, add eggs one at'a time. Sift in flour, baking powder, salt and spice. Add’ coffee, mix lightly, and flour mixture into greased tins. Bake in moderate oven. Icing and Filling--14 tablespoons butter, 14 cups icing sugar, 14 table spoons cocoa, strong coffee to moisten. © Cream butter and sugar, add cocoa, coffee and salt. Stir until" smooth. Spread. between and on top of cake.-

Mrs:

R.

K.

(Ngatea) .

At Your Service DONT forget there’s a_halfguinea prize each week for the best seasonable.recipe sent in. "Chef" is ready, too, to help you solve your cookery and household problems. Address correspondence to: a "CHEF,". . ; "N.Z.. Radio Record," G.P.O. Box 1680, Wellington.

Savoury Omelette RASHDR bacon, 3 large tomatoes, 4 large eggs (enough for six ersons). Method: Beat egg whites stiff, then beat in yolks. Put bacon, cut into small pieces, and tomatoes, sliced, into frying pan. When these are cooked pour over them beaten eggs. Continue cooking over gas for one minuie, then place under gas toaster, and cook until

lightly browned.-Mrs.

B.

(Epsom),

Mint Chutney LB. ripe tomatoes, Ilb. apples (sturmers preferred), 23 cups vinegar, 8 small onions, 2 small cups sugar, 12 cups chopped raisins, 1 tablespoonful mustard, 2 teaspoons salt, 1 ‘teaspoonful red chillies, .*Method: Boil all together, and then bottling, stir in one large cup f washed and finely-chopped mint

leaves.-Mrs.

G.R.

S.

Napier).

English Plum Pudding LB. each of flour, suet, currants, raisins, potatoes, carrots, treacle, 3lb. sugar (brown), 1 nutmeg, smali teaspgon salt. _ Boil potatoes and carrots, and mash

well while warm. Mix well and boil for 4 or 5 hours. Serve with custard sauce or cream. The above is a very economical pudding, and will make three large ones. ao that they could be made and

, put away until needed.-Mrs,

E.A.

McC.

q (Rangiora).

"Washington Putts. [NGREDIENTS : 14oz. flour, 4-0z. compressed yeast, ii0z. sugar, pinch of salt, 4oz. butter, 1 egg, 14 gills of milk. Method: Sift: flour and salt in basin. Cream yeast with a teaspoon of sugar. then add warm milk, stir into the flour. and stand in warm place three-quarters of hour. Add half the butter melted, the sugar and egg Mix all well to_gether. Stand in warm place till well risen, then turn on to a@ floured board, roll out thinly, cut into large rounds, place a piece of the butter in the centre ' of each, damp edge and fold over; place puffs on greased tray, stand in warm place for five minutes, brush over with ese or mnilk, and bake about fifteen

minutes: ~Misg

E.

McD.

(Oamaru),

Fish Served With Lemon Sauce t V ASH inside and out and dry _ a fair-sized gurnet to stuff with the following mixture: | large tablespoon minced steak, | cup breadcrumbs, 3 finely chopped mushrooms, |! tablespoon butter, 2 finely chopped eschalots, a little herb, chopped parsley and seasoning to taste, all bound together with | egg. Place the stuffed fish on a well-buttered baking tin, brush over with egg and sprinkle with buttered breadcrumbs. Bake-in’a sharp oven about 20 minutes and serve with

lemon sauce: _Miss

A.

(Wan-

i] ganui).