MAINLY ABOUT FOOD

Radio Record, Volume VIII, Issue 45, 17 May 1935, Page 52

MAINLY ABOUT

FOOD

~ Game in the Larder Again

LL the recipes this week are worthy of mention, and I only wish space would allow the publication of all of them. However, there’s a good variety here, and the prize this week goes to Miss D. Small, Commercial Street, Takaka, Nelson, for her Farmers’ Fav ‘ourite Pudding, which does not require eggs. As promised last week, some recipes which coincide with the opening of the shooting season are published, for, since the beginning of this month, little gifts of game have begun to find their way into many kitchens. Readers know, of course, that the birds must be kept for several days, and an onion placed inside the bird while it is in the "hanging" process, will absorb the fishy flavour which is so objectionable to many . housewives, ‘To parboil the bird before roasting with a peeled carrot inside will also render the meat palatable. I have included two of my own recipes for wild duck, optional sauce and seasoning, The Guava Tart should ‘be noted by readers; this is a covered tart and is delicious, and there is also a good caramel icing included in the recipe for the Canadian Date Cake, and the My-

stery Iritters are to be recommended. Now that the season for soup is here, next week two soups without stock will be published. There are many days when soup is required in a hurry, and

if there is no stock available, the idea las to be abandoned Mrs. E.S, (Christehureh): Many thanks for your eggless recipes -two are published. » Mrs. DS, (Le Awamutu) : I appreciate your recipe, but please write on one side of the paper only. Mrs. (Tauranga) : Your seasonal recipe. is .published, for which many thanks. Wild Roast Duck PREPARE the duck -for roasting. Wipe dry and rub inside and out with two teaspoons of salt and half teaspoon. of pepper, then place in baking pan. Wipe half a dozen small sour apples with wet cloth and core with: out breaking the apples, and arrange them inside the duck. Put the pan it the oven with sufficient fat and quickly brown the duck, then lower heat of oven and bake for one hour, when the apples will be cooked. Baste _ well whilst cooking, serve hot with rich ‘ brown gravy, Steamed Duck FOR this, of course, you will need the remains of the cold roast duck. _ Half pint gravy, four small onions, a ‘few slices of carrots, savoury herb to taste. Saltspoon mace, ilb. turnip, 302. ‘Of butter, pepper and salt. Peel and

cut turnips into dice and cook until ' tender. Cut the duck into small pieces add sliced onion, carrot, herbs and uiace, and pour in the gravy and stew gently half an hour. Strain the turnips, add butter and return to the fire until butter has melted. Have ready a liot dish, arrange the duck, ete. and serve the turnips in the centre of the dish. Sauce for Wild Duck JUT into a small saucepan a table- ' spoonful of Worcestershire sauce and a tablespoonful of mushroom cutsup. Add a little salt and pepper, aud the juice of half a lemon, Mix well, make. the sauce hot, remove from the fire, and stir in a teaspoonful of made mustard. Pour into a hot gravy boat. If a seasoning is desired to serve With the duck make this of bread-., crumbs, sage, onion, salt and pepper, 1 } tablespoonful of butter and a squeeze of lemon juice. Simmer gently over the fire until cooked. Game Pie SIKKIN and clean birds, and put on to cook with very little water, pepper and salt to taste, Cut Lb. of steak into small squares, roli in flour to Which half a teaspoon sugar has been added, place in another saucepan just cover with water and cook for 30 minutes, When birds are thoroughly cooked, remove from liquor, Make a good forcemeat, and cover steak (which has been put into piedish) witb half of sauce, Then lay birds on, and cover With rest of forcemeat, Cover with a good pastry and bake. Leave hole in top of crust and before serving add the liquor in which the birds were cooked. To be eaten cold. This can be made

with quails, pigeons or sparrows.--

Mrs

O.A.

B.

(T aurang ga.)

Sydney Reader Likes — "Ohef’s" Recipes

Lhe following is an extract from a letter forwarded to the Lditor of the "Radio Record" by a reader living at Rose Bay, Sydney: Each week, when the "Radio Record" arrives, 1 yc ‘carefully through it and cut out those revipes that appeal. They are

pasted in a scrap book and the result is that my family is regaled, from time to time with dishes from your paper. | am writing this because I foel sure that "Chef’’ will be pleased to have a testimonial

from a reader on the other side o° the Tasman.

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: "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 anyone possessing this information please address to "Chef’’? PPP PP PPP Pde PPP D PDP PD LLL PDP PPD DPD PPP LL PPP LLP LPP LLLP PPP