MAINLY ABOUT FOOD

Radio Record, Volume VII, Issue 46, 24 May 1935, Page 52

MAINLY ABOUT

FOOD

i Soups for Winter Days © |

I THINK the idea of eutting out the recipes and pasting them in a scrap book, mentioned in a letter from a’ Sydney reader and-published in last week’s "Radio Record," :is a good oue, don’t you? It would be’ useful if, in pasting _in the recipes, you classified them into the various, seasons, ‘then nd time is wasted when you are consulting your’ book. I appreciate the remarks of this Sydney correspondent, and am glad she finds the page appealing. The prize; ‘this. week has gone to Mrs. A Shanks, 40 Constitution Port Chalmers, for her: Coffee: and Banana Sponge. I also recommend the variety sponge which is sent in by a professional cook, This original recipe is a sponge which, by adding juice and rind -of half an orange, becomes au orange cake, or, if .preferred, small orange cakes, The . plain mixture ‘makes excellent cream baskets, a layer of raspberry jam between the orange mixture, and you have rainbow cake. For the Prince of Wales cake, the filling is made the same as for the variety sponge, No doubt the recipe for Afghans has appeared before, but- as these are so popular, some of my readers may be glad of the recipe. As promised, here ‘are the: two recipes: for soup withoat stock, and no doubt I will have further ones of which I. will give readers the benefit. I have had my attention drawn to a recent recipe that was evidently copied from an earlier edition of the ‘Radio Record." I ask my correspondents to refrain from this practice as it isn't "cricket," Miss R.A, (Hasting gs): Entries for this page close’ in. Wellington every Wednesday. Mrs. K. (Auckland): Thanks for. your recipes, but tomatoes are definitely "off." Miss H. (Wanganui): Just one at a time please as I cannot publish every one. They are all good, however, Creamed Beetroot Soup, ARE and chop fine 2 Jarge beetroot. cover with cold water, add 1 small chopped onion and bring to boiling point and cook for 20 minutes or until very tender. Press through a coarse: sieve. Meantime make a thin white sauce, psing 13 tablespoons each of flour and butter, and 1 pint of milk. Rub the butter to a paste with the flour over the fire, and when bubbling, add the milk. Cook till thickened slightly, then add beetroot pulp, and season to taste. Sprinkle with finely chopped parsley when serving. Tate eare not to over cook beetroot, or it

will lose its- red. -colour-

~Mrs.

R.

W.

(Matamata),

French Soup HIS is a soup without stoek. 4 potatoes, 2 carrots, 1 onion, 1 turnip, and any vegetable in season, 4 pints cold water, 1 pint ‘milk, 1 ounce butter, 5 teaspoons ground rice, salt and pepver, Cut all vegetables into small ‘pieces,..put into water and boil _ till tender,. Put.through a strainer, then return to the pot, adding salt, pepper and ground rice mixed with milk, and boil for seven minutes. Variety Sponge 2 EGGS, 4 ounces butter, 4. ounces sugar, 5 ounces flour, 2 teaspoons baking powder, essence as desired. Beat butter and sugar to cream, add eggs

cne by one, beating well, lastly add flour and baking powder. If making orange mixture, add the orange lastly. Bake in moderate oven half an bour. Filling for sponge: 2 level tablespoons butter, 2 Jevel tablespoons _ boiling water, 2 level tablespoons icing sugar. essence. Beat until the mixture is like

whipped eream.-

-Mrs.

N.

L.

(Te Kuiti).

Celery Savoury (Ur up a small bunch of celery info a pot, cover with water, add salt and pepper to taste and simmer until the celery is cooked. Add to this a small cup of milk into which two dessertspoons of cornflour have been mixed and cook slowly. until thick, Butter four slices of toast (or one for each person), cut these in half and arrange ‘ou a fairly flat dish, Pour the celery mixture oyer the toast, sprinkle with grated cheese and place near the top of. the oven for a few minutes until

nicely browned,

~Miss

E.J.

L.

(Napier).

Steamed Pudding OZS. flour, 30zs. breadcrumbs, 5ozs. sugar, 1 level teaspoonful mixed spice, lb. suet, 1jozs. desiccated coconut (this is not essential), 3]b. sultanas, 2ozs. candied peel, milk. Method: Chop the suet finely and mix with flour, spice and breadcrumbs, then add the peel previously cut up and sultanas to the flour, ete, with the sugar and coconut, mix well and moisten with a little milk as required. Turn the mixture into a greased basin, cover with a greased paper and floured pudding cloth; stand in a pot half full of boiling water for about 24 hours. Suf-

ficient for about five persous.-

Mrs:

D.

P.

(Macrae’s Flat, Otago).

Baked Ginger Pudding } TABLESPOON butter,. $ cup milk, "1 cup of flour, } cup of sugar, 1 teaspoon cream of tartar, salt (pinch), $ teaspoon bicarbonate soda, 2 feaspoons ground ginger, 1 egg, 1 tablespoon golden syrup, Cream the butter and sugar, add the egg and beat well, add the golden syrup, sift flour, rising, ginger and salt together, add this to the egg, butter and sugar alternately with the milk, The mixture should be fairly moist ‘but not*too ramny, ‘ "Bake in moderate oven, taking care not to burn as all dishes ‘containing syrup’ or treacle are apt to burn: About # hour in a moderate oven should. be enough, but all will depend ‘on size and shape of cooking utensil, Serve with a good

helping of golden syrup-

Mrs:

K.

(Auckland), ©

Dutch Pectatoes , To each potato allow a small sausage, seasoning ‘and dripping, Choose lurge sound potatoes of even-size. Peel them and then with an apple corer make a hole through the centre «of each. Through this hole draw a small sausage thus filling the cavity. Place the potatoes cp a baking dish that has been wellgreased with dripping, pour some more melted ‘dripping: over the top and sprinkle them with pepper and salt. Pour a little hot, water round, and heke the potatoes in a hot oven till tender, basting them ‘occasionally with the liquid. Served hot this makes an excel- »

lent luncheon dish.-

Doreen

(Dune-

din),

Boston Pie H{4LF-PounD haricot beans; 2oz. , sago or tapioca (soaked for: at least one hour in cold water) ; 4oz. fat bacon ; 1 chopped onion; 2 pints plete] salt, 3-teaspoon mixéd herbs (optiont al) ; pastry or mashed potatoes. Wash. the beans and soak overnight. Pour the water in.which- they have _ been soaked into a saucepan; bring to the boil, then add beans, onion:and herbs,

simmer for three-quarters of an hour, \ then add the salt, Pour the beans into piedish, mix well with sago. Add the ‘bacon cut into dice, cover with pastry ov mashed potatoes, and bake for half

to three-quarters of an hour-

-Mrs,

J.

W.

(Frankton Junction).

Economical Bacon FLOR a family of five use about 4 the amount of bacon ordinarily used, dust lightly with flour’and dip well into the following mixture: 1 egg lightly beaten with 1 teacup milk, stir well in, 4 teacup. flour, adding teaspoon Worcester sauce, to flavour (do not use pepper as this has a breaking-up effect). Re-dust with flour and fry to a golden brown. Can be served either

with or without gravy.-

~Miss

P.

W.

(Martinborough).

| Afghans 028. butter, Gozs, flour, 8o0zs. sugar (light brown), 2o0zs, cornflakes, 1 os, cocoa, pinch salt, Cream butter and sugar, add salt, then dry ingredients, sifted, and lastly cornflakes. Place jin spoonfuls on cold greased

NNN ROI IIIS. tray and bake in moderate oven for 15 minutes till golden brown. Allow to cool before removing from tray. Ice

with chocolate icing if .desired.-

-Miss

D.

P.

(New Brighton).

Arrowroot Sponge (TAKE 4 cup each of sugar and arrowroot; 2 teaspoons plain flour; 3. eggs; 1 teaspoon each of ginger, cocoa, cinnamon, golden syrup; 4% teaspoon each of baking soda and cream of tartar. Beat eggs, whites and yolks seperately, add sugar to whites and beat till frothy, add beaten eggs and syrup, then all sifted dry ingredients, cook

in moderate oven 20 minutes.

-Miss

L.

A.

(Wanganui).

Prince of Wales Cake WHIT part: 4 cup sugar; 4 cup butter; 4 cup sweet milk; 2 small cups flour; 1 teaspoonful vanilla; 2 teaspoons baking powder; whites of 3 eggs (beaten). Dark part: 4 cup butter; 1 cup brown sugar; yolks | 8 eggs beaten. with 4+ cup sour small cups flour ; teaspoon treacle; 4. teaspoon cinnamon; 4 teaspoon 1 teaspoon soda, dissolved in warm ‘water; 1 cup raising cut fine, Bake each portion in two layers. When cold join together alternate dark and light with

pilling:

~Mrs:.

M.

S.

(Hastings) .

/ Pumpkin Pie "TAKE 2 cups cooked strained pumpkins; two cups milk; 1 teacup sugar; a pinch of salt; vanilla essence ; 4+ cup sultanas, and some chopped lemon

peel; two beaten eggs. Mix pumpkin, galt, sugar and eggs. Add the milk and vanilla, then fruit. Pour into piedish lined with pastry. Place in hot oven for about fifteen minutes, gradually lessening the heat. Bake for about 40

minutes.-

~Mrs:

J.R.

C.

(Te Awamutu).

Eggless Cake | UT in saucepan and boil 38 minutes 1 cup sugar, 1 cup water, 1 cup sultanas, 1 cup raisins, 1 teaspoonful spice, 1 teaspoonful cinnamon, j1b. butter, 2 pieces peel, When cold, mix in 2 cups flour and 1 teaspoonful soda. Bake in moderate oven 14-2 hours. This cake

keeps beautifully moist.-

-Miss

E.A.

C.

(Littie River).

Bran Meal Scones UT any quantity of bran in a large pan and boil half an hour; strain through muslin, and squeeze all water out. Put in a large dish in a hot oven and dry until crisp,. then crush up very fine. Keep in air-tight tins. To make the scones, mix 2 cups bran meal, a pinch of salt, 1 teaspoonful baking powder and 1 tablespoon butter. Bind with 2 well beaten eggs and a little milk; make like drop scones, and

bake in hot oven 10 minutes.

~Miss

H.

(Wanganui).

Coconut Shortbread NGREDIENTS: 14 cups flour, 31b. butter, 1 teaspoonful baking powder, } cup sugar, 1 egg. Method: Rub butter into flour, add the beaten egg, sugar and baking powder; mix to dough with a little cold water, and roll out 1-8 inch thick. Place in long, shallow tin and spread with raspberry jam. Place the following mixture on top: Cream 1 tablespoonful butter with 3 cup sugar, break in one egg and. mix well, and add 4 cup coconut. Bake uw golden brown and when cold cut into

squares.-

~Miss

N.

M.

(Te Awamutu )

Caramel Pudding i ELT 2 tablespoonfuls of sugar in a saucepan till a dark brown. Add 4 pint milk, stirring till the sugar and milk are thoroughly blended and no undissolved grains remain. Mix 4 cups of bread cut into small dice, 3 tablespoonfuls of stoned raisins, a dessertspoonful of finely chopped lemon peel. Add to the liquid and leave to stand for 20 minutes. Put into a greased basin and steam gently for 2 hours. Do not let the water go off the boil, and when cooked, serve with lemon, brandy or sweet sauce, or with cus-

tard.

-Miss

L.

A.

(Wanganul).

Date Surprise Two heaped tablespoonfuls tapioca, 1 pint milk, 2.eggs, 2 oz. sugar, ilb, stoned and halved dates, strained juice of one lemon, whipped and sweetened cream. Method: Take -: two heaped tablespoonfuls of tapioca and soak for an hour or two, Place same into a double saucepan with one pint of milk, and boil for 20 minutes, stirring frequently. Beat -together the yolks of 2 eggs and two ounces of sugar. Add the tapioca and cook until it thickens, but do not allow it to boil. Allow it to cool; add lb. of stoned and halved dates, the strained juice of a lemon, and the whites of the eggs beaten to a stiff froth. Pour into a glass dish and decorate with whole, stoned dates. Decorate with whipned and sweetened cream.-

W.G.

P.

(Otorohanga).

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 correspon‘dence to: y "CHEF," "N.Z. Radio Record," G.P.O. Box 1680, Wellington.