MAINLY ABOUT FOOD

Radio Record, Volume VIII, Issue 44, 10 May 1935, Page 52

MAINLY ABOUT

FOOD

| Orange and Raisin Cake |

HE majority of tecipes this week ‘contained oranges either in cakes, puddings. or moulds, with pineapple coming a good second. It is. advisable to keep economy in view, and eggs -even. the chilled variety-are now expensive, so recipes that economise in this direction are always appreciated. The: prize this week. goes to Mrs. James Marsh, 17 Raffles Street, Napier, for her orange raisin ‘cake. The inclusion of raisins is rather unusual, and only two eggs are required. Mrs. Marsh is a most consistent’ contributor,. and. two more recipes appearing to-day: are from her budget. Here are the promised oyster recipes, which are compiled with a view to serving a big family. All four are good. Mushrooms are still plentiful and reasonably priced, and have we ever before known such a season of prolific crops? Rabbits are once again on the market, so I have included a recipe which includes both mushrooms and rabbit. As the shooting season has opened, some recipes for game will appear next week. Will. readers please note a query from a reader. and if any contributor

can .upply an answer I] shall be grate ful. * "Mrs, M. L. (Lake .ukaki): Many thanks, but you omitted the quantity of gelatine in your mock cream fill‘ing. Can you let’ me ‘have it? Miss M. L. (Clive): Appreciate your recipes, but they bkardly come under the ‘economy heading. "Pohutu" (Frankton Junction): Your query appears, and replies will ba published. Thanks for your post- . evipt. . . Mrs. U. W. ©. (Dunedin): Your contribution ‘appreciated-one very | similar is published-try again. Oyster Pufts MAKE some cream puff cases and fill with the following mixture: Beard and chop up finely 12 oysters, mince 2 rashers of bacon, and cut up 2° hard-boiled eggs. Add these to a sauce made from some of the oyster liquid, milk, seasoning and flour to

thicken.-

-Mrs.

J.

M.

(Napier).

Baked Fish and Oysters AVE ready 1 dozen oysters. Flake enough cold fish to make 2 cups. Place :it in the bottom’ of a well-but-

tered fire-proot dish, add the oyster's and sprinkle over with a little Jemon juice, salt and pepper. Cover with 1 cup fine white béeaderumbs, and sprinkle with finely-chopped parsley. Beat 4 eggs and add 8 cups milk, with salt and pepper to taste. Pour this mixture over the fish, allow-it to stand 30 minutes, then bake in a slow oven

until set.-

-Miss

A.

(Wanganui).

Oyster and Celery Cream REQUIRED: 2‘heads of white celery 3 1 doz, oysters; 3 eupsful milk; 2o0z. butter; 20z. flour; salt amd pepper, breadcrumbs. Wash and cut the ¢elery into dice. Place in .a saucepan with sufficient’ water to cover, cook NAA PPP PDD PS bn dA ASS

Le ee until tender, then strain. Melt butter in saucepan. Stir in the flour, and add 3 cups of milk and 1 cup of. celery liquor and the oyster liquor. Stir until boiling, add celery, and flavour with salt and pepper... Cut oysters in halves. after bearding, add these to the celery¢ and sauce. Pile on hot buttered toasf. sprinkle a few crumbs on top and add a little melted butter. Place under the griller for a few minutes to brown

and serve yery hot.-

~Mrg.

J.

M.

(Napier) _

Fruit Bars WAT the whites of two eggs stiffly. add. -1 cup chopped dates, # cup sugar, 1 cup’ chopped walnuts, 1 cup coconut, 4 teaspoon vanilla and almond essence. Knead all together. Bake in a shallow tin. When nearly cold cut into bars ‘and: dust with icing

sugar.-

-Mrs,

E.F.

K.

(St. Albans).

Brown Spenge 1 © PEGS, } cup sugar, 4 cup arrowroot, 4 teaspoon cream tartar, 4 teaspoon soda, 2 teaspoons flour, 1 teaspoon cinnamon, 1° teaspoon ginger, 1

~_--wea=E sae eae ae Nee eee el eee eee eel ree eee eee At. Your Service ON'T 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: x "CHEF," ""N.Z. Radio Record," G.P.O. Box 1680, Wellington. "Pohutu." of Frankton Junction, wants to know if any reader can supply a means of teSting whether pewter is genuine or not. Would any- | ‘one possessing his information please. address to "Chef" ee ee aa.

teaspoon spice, 1 teaspoon cocoa, 1 table.poon golden. syrup. Beat whites stiff, add sugar, beat again, add yolks. of eggs, then add golden syrup. Add all dry ingredients and beat well, as aprrowroot

settles, Bake 10 to 15 minutes.-

~Miss

E.

G.

(Hamilton).

Stuffed Tomatoes six tomatoes; 1 teaspoonful of grated cheese, or 1 slice of ouion, chopped; 2 tablespoonsful ‘of breadcrumbs} oz. butter; salt and. pepper, Cut the top off each tomato. Carefully scoop ‘out the centre, adding this pulp to the other ingredients, to make the stuffing, Fill the tomatoes with stuffing. Replace the lids and bake on a buttered tin in

a slow oven for 20 to 80 minutes.

~Miss

G.J.

B.

(Whangamoa).

Watermelon Preserve Use only the peel (the part of the melon usually thrown away after the soft pink inside has been eaten).

cut off all the soft inside, pare off the outside green rind with a sharp knife, cut the peel into square pieces or shapes about three inches in length. Prick them well with a skewer or fork and put them into lime water-two spoonfuls of lime to four quarts of water. Put a plate on the top to keep pieces under water; leave all night, wash well in clean water next morning. Boil up the peel until you can put a stick MAto it; now drain, Having previously weighed the peel, take same weight in sugar. Make the syrup-4-pint of water to Ilb. of sugar. When syrup begins to thicken, put in the peel and boil gently till clear-about 2 or 8 hours if the melon was crisp. Flavour with a few lumps of ginger or a few sticks of cinnamon, also 3: or 4 cloves, if desired. To crystalise, keep boiling until almost all the syrup is absorbed by the

pieces of melon peel.

-Miss

H.L.

B.

(Whangarei).

Oyster Surprise AKB 1 cup cold boiled fish, 4-cup thick white sauce, 4 oysters, salt and pepper to taste, a dash of cayenne, l/egg, and some breadcrumbs. Remove all the bones from the fish and. flake thoroughly with a fork, add the seasoning, and mix with the sauce. Shape

into four croquettes with an oyster in the centre of each: Roll in fine breadcrumbs, then dip into the egg, which has been very slightly beaten with 2 tablespoons of water, and bake again into the breadcrumbs. Plunge into ‘boiling fat and fry very quickly about 1 minute, drain on paper and serve very hot, garnished with a slice. of lemon and-a sprig: of parsley.-

Radio Reader

Rabbit with Mushrooms STEW half a pound of peeled mushrooms in a little butter and their own liquor, when soft mince them finely, and add them to lb. of minced rabbit, seasoning with pepper and salt, and moisten with thick cream and a little butter rolled in flour, simmer over a slow fire for half an heur, and serve in a border of mashed potatoes

and creamed spinach:

-Mrs. .

J.

L.

(Clive).

Almond Bon Bons OZ. cocoa, 1oz. shelled walnuts, 30z. ground almonds, 1 white of egg, 4oz. icing sugar, vanilla flavouring, Put sugar,, cocoa, chopped walnuts and ground almonds in a basin and mix together, Add the white of egg; well whisked beforehand and a few drops vanilla. Work the. mixture until smooth, and then divide into’ abvut twenty portions. Roll each into a ball and place them on a plate. Brush the sides with yolk of egg to glace them and place them on a browning-shelf. of a,cool oven for about 15 minutes to dry.

They are really delicious !-

Miss

M.

B.

(Paeroa).

Fruit Delights pur into a basin 1 cup chopped figs, 1 cup dates, 1 cup raisins, 1 cup walnuts, 2 cups desiccated coconut, mix well, then add one tin of sweetened condensed milk, mix well. Put a littie coconut on hands, take a teaspoonful or little more, roll into balls, put on cold oven tray aud bake in moderate oven for 20 minutes. These are not extravagant, as they are better kept a few days. and will keen indefinitely.

~Mrs

M.

Oamaru

Pineapple Betty BREAKYAST cup bread crumbs, 13 ‘eups chopped tinned pineapple icup pineapple juice, a little powdered cinnamon. Put alternate layers of breadcrumbs and pineapple in a buttered pudding dish. Sprinkle each layer with sugar and a little cinn»mon. Put on a generous top layer ‘of crumbs and dot with pieces of butter, pour pineapple juice over all‘and bake in a moderate oven for 20 minutes or

until a nice brown on top

-Miss

I.

R.

(Morrinsville)..

Mustard Pickle UT in small pieces 3lb. of vegetables (onions, cucumber, beans, cauliflower and green tomatoes) and put into a brine of: 1lb. salt, 2 qrts. water. Soak for 24 hours, scald in brine, and drain off all water. Boil 3 pints vine‘gar and 1 cup of sugar. Stir in thickening of 3 cup flour, 3 tablespoons mustard, 4 tablespoon tumeric powder, 1 tablespoon curry powder, with enough cold vinegar to mix. Put in vegetables and bring to boil for three minutes,

before bottling:

-Mrs,

K.

McC.

(Sea-

toun)..

Orange and Raisin Cake REQUIRED: I cup sugar, } cup butter, 2.eggs, 1} cups flour, 2 teaspoons baking powder, } teaspoon salt, | teaspoon = grated orange rind, } cup of orange juice, 3 cup of chopped, seeded raisins. Method: Cream butter and _ sugar, and add egg yolks, sift flour, salt and baking powder together, and add to creamed mixure alternately with orange juice. 'Add orange rind and floured \Yaisins, and, lastly, well beaten egg whites. Bake in a moderate oven 35 to 40 minutes and ice with frosting made as follows: 1% cups of icing sugar mixed with 1 tablespoon each of lemon and

orange juice.-

~~Mrs:

J.

M.

(Napier).