MAINLY ABOUT FOOD

Radio Record, Volume VIII, Issue 43, 3 May 1935, Page 46

MAINLY ABOUT

FOOD

Kaiapoi Reader Wins 10/6

OLDDR weather recipes are now coming to hand, and this week’s prize has been given to Mrs. BE. Rennie, The Pines, Kaiapoi, fer her economical and delicious dark steamed pudding. Discerning cooks will be on the lookout for such a recipe as this, which contains dates and does not require eggs. | Another cooler weather recipe is . the gingerbread, and the Gisborne reader who forwarded it recommends this as an unfailing success, and a welcome addition to the household’s cake supply, as it keeps indefinitely. Some good recipes for oysters haye come to hand, but up to the present these have been sparingly mentioned on account of the increased retail. price, which makes a big difference where large families are concerned, However, next week I will give a few econOmical recipes for oysters in conjunc- | tion with boiled fish, I always try to include one or more good fish recipes and have given you below two from a Wanganui correspondent which are both good. Ripe tomatoes are now definitely off the menu, but here is a green tomato relish from a Hawera reader which. is not a sweet pickle and is easy to make, Now that marrows are cheap, instead of cooking in water, peel and cut this vegetable and coo very slowly in a cup of milk, When finished carefully lift out the marrow and add a small piece of butter, salt and nepper to taste, then thicken with flour. Return the martow to the saucepan, re-heat and Serve. This is really excellent, in fact, I hever cook marrow any other Way at this time of year, Mrs. D. McL. (Palmerston North) : Many thanks for. your original and good. Tecipe, A prize was given for a mushroom kecipe three weeks ago.

Hastings Reader: You omitted your name and address, otherwise you wouid have won the prize as your recipe is very acceptable. Mrs. M. (Napier). Thanks for your contribution, but one at a time would be better. Miss J.B. (Foxton): Sorry-your recipe was ‘too late. ; Oriental Shortbread (OLS. BUTTER, jb. flour, -3ozs. sugar, 1 level teaspoon baking powder, 1 egg, a little milk, a pinch of salt 4ozs, stoned chopped dates, 30zs, raisins, 20zs. sultanas, loz. peel, loz. preServed ginger, 1 grated apple. Method: Rub the butter in to the flour, sugar, PPL PPL PPL L PL LPP LPP PPP Db Bp

baking powder and salt. mix to a stiff paste with well beaten egg and a littie milk if necessary, Roll out to about Hin. in thickness; cut in two and spread half with the mixed fruit. Cover with other half shortbread mixture and bake in a moderate oven. When cold ice with white icine and ent in squares or

fingers.-

-Mrs.

X.

(Hastings).

Vegetable Patties IX any left over vegetables with a thick white sauce, highly seasoned. Cut rounds of bread about one inch thick, make a hole in the centre, butter well and place in the baking-dish, in which they are to be served. Fill the holes with: the mixture and bake until brown. Serve with a tomato sauce.

4NiCe TOr su pper or iuncheon

~MiSs:

E.

McD.

(Oamaru).

Gingerbsead EGGS, ft. butter, 1 breakfast cup sugar (brown is best), 1 cup milk, 1 cup golden syrup (or treacle), 3% cups flour, 1 tablespoon gr; ginger, 2 teaspoons spice, 2 teaspoons soda, 1 teaspoon cinnamon (optional), salt to taste. Method: Beat, butter. and sugar to cream ; add warmed syrup or treacle. then beaten eggs, followed by warmed milk with soda mixed in. Lastly stir

in flouz; Bake 1 hour;-

-Mrs.

P.D.L.

H.

(Gisborne),

Fish Vermicelli INE bottom of fireproof dish’ with vermicelli, which has been boiled in salted water, drained and tossed in butter. Brush each fillet of fish with butter and dip. into mixture . breadcrumbs and chopped narsley and — tomato sauce, pepper and salt. Fill dish with fillets and pour over sauce, spread more vermicelli on top: and sprinkle with breadcrumbs and chopped parsley and butter. Bake in moderate oven

3 hour.-

-Miss

H.

"(Wanganui) _

Malt Biscuits NE cup butter, 14 .cups sugar, 2 eggs, 1 tablespoon mult, pinch of salt, teaspoon soda, 1 tablespoon cocoa, 4 cups of flour. ; Cream butter and sugar, add beaten eggs, malt, then other. ingredients. Should.be very stiff, shape and let stand over night, wrapped in butter paper. Next day rol] thin: and then cut into F shapes. Put on cold, greased oven /

shelf.-

~Mrs:

J.

K.

(Greymouth). oS

Fruit Custard. Pie LE a dish with.good pastry and bake. Now make a filling. Take a jar of any kind of preserved fruit, or a tin of sliced pineapple will ‘do. Strain off the juice, and if less'than two cups, make up with water, saving enough juice to make two tablespoons of cornflour into a paste. Put juice on to boil. and when boiling stir in the cornflour paste and let it cook for a few minutes. Take 2 egg yolks, and 1 tablespoon of hot water and beat well: Then ‘stir it 4

a i i hi hi ihe 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: "CHEF," "N.Z. Radio Record," G.P.O. Box 1680, Wellington. ph hbbh hihi inh.

into the mixture.very slowly (not letting it curdle), and cook for a few minutes, Remove from fire, add the flavouring, lemon and vanilla, and pour into the dish of pastry. Now take the halves of preserved fruit and lay them on the custard in the pie. Beat up the egg whites to: make a meringue. Drop a spoonful of bright jelly'into each half fruit, then a spoonful’-of meringue on top, or, if. preferred, sprinkle

with cocoanut.-

"Mrs.

M.

.( Napier).

Nut and Banana Cake REQUIRED, 8 cupfuls flour, $ cupful butter, 14 cupfuls sugar, 3 eggs, 1 cupful milk, 1 teaspoonful vanilla essence, 4 teaspoonfuls baking powder.., Method: Cream butter and sugar, then beaten egg yolks. Beat until light and fluffy, add milk and dry ingredients alternately, beating after each addition. Add vanilla and fold in stiffly beaten egg whites. Bake in three layers in a moderate. oven for about 30 ininutes. For icing, take 14 cupfuls of brown sugar,and 4 cupful water, and boil five minutes. Remove from fire and pour slowly on the stiffly-beaten whites of two eggs, add one teaspoonful vanilla and beat until creamy. Slice bananas over lower layer of cake, and pour the icing over them. Place second layer on top, and repeat filling. Put on top layer and cover with sliced bananas, add 4 cupful chopped walnuts to remainder of icing and pour over top of cake. Cut ‘the bananas with a silver knife to seep them a good colour, 4 Stuffed Fish Fillets AKD a forcemeat of breadcrumbs grated onion, sage and thyme and parsiey, salt and pepper, melted butter, egg and milk to bind. ‘Take thin fillets of any fish and spread the forcemeat on one side, then roll yp and tie. Place in fireproof dish and pour in 4 cup of milk, and bake in moderate oven’

2 minutes:

‘Miss

H.

(Wanganui),

Mushrooin Pié _ AKE some pastry from 60zs. flour into which is cut with two knives 30zs. fat. Mix into stiff consistency | with water and roll out always rolling’ one way. ‘This amount will line and cover an eight inch pie dish. Line your . pie dish with pagtry; then break as many eggs as you can spare onto this. Put sOme finely chopped parsley, a° sprinkling of salj and pepper on the eggs. Thena grating of cheese, Lastly.

lay cold fried mushrooms in a thick layer over this egg layer. Cover. with pastry lid and bake in a hot oven (450 degrees) for 15 minutes; then in a moderate oven for another 15 to 20 minutes. When served cold this pie is delicious. This is an original recipe.-

Mrs,

D.

McL.

(Palmerston North).

Potato Macaroons IX together in the following order, two cupfuls of mashed potatoes, 1 cupful of golden syrup, ¢ cupful of butter (melted), 2 cupfuls of flour, 4 teaspoonfuls of, baking powder, 3 teaspoonful each of ground cloves, ground cinnamon and ground nutmeg, 1 teaspoonful of salt, and 4 cupful of sultanas, Drop the mixture by heaped teaspoonfuls on to a slightly greased baking gheet. Bake golden in a mod-

erate oven.-

-Mrs

J.

W.

(¥rankton

(June.).

Green Tomato Relish LARGE tomatoes (green), onions, 2 cucumbers, 2lbs, sugar.Cut up vegetables small, or put through the mincer; sprinkle salt on to taste; let stand all night, strain most of the liquid off, boil 1 hour in 1 quart of vinegar. Mix tablespoons of flour, 2 tablespoons curry powder, 1 tablespoon of mustard, Mix with little vinegar and stir in and boil another

half hour:

~Mrs:

M.

L.

(Hawera).

Vanilla Squares OZS. BUTTER, 602s. sugar, 1 cup milk, 1 teaspcon vanilla, 1 tablespoon cornflour mixed with 1 tablespoon water. Method: Put all in saucepan and stir until they boil. Let cool and spread on pastry and put

top.-

~MiSs

J.

C.

(Dannévirke).

Sandwich Cheese £LB. CHEESE (grated), 1 small cup milk, add pepper and salt, or a small shake of cayenne pepper, 1 teaspoon mustard, Bring to a boil, stir in a well beaten egg.. Very nice for

sandwiches..

~Mrs.

E.

K.

(Sl Albaus,

Oh.Oh,) .

Steamed Pudding 1 TABLESPOON butter, 1 cup boiling water, | cup dates, | cup flour, |. cup breadcrumbs, # cup brown sugar, I tablespoon golden syrup, | teaspoon baking soda, 4 teaspoon nutmeg, I tea~spoon cinnamon, 4 teaspoon gr. ginger, } teaspoon baking powder. Place butter in a. basin with: dates and baking soda, pour over this the boiling water, and add golden syrup. Mix ‘other dry ingredients, add dates mixture and mix well. Steam 2 hours. This quantity is plenty for a family of

six:

~Mrs.

E.

Rennie

(Kaiapoi). i}