MAINLY ABOUT FOOD

Radio Record, Volume VII, Issue 52, 5 July 1935, Page 52

MAINLY ABOUT

FOOD

Details of Guinea Prize

WILL readers please note ote the » special competition for Friday, July 19, With entries closing in Wellington on Tuesday, July 9%. The recipes — forwarded must contain Shreddo’ ‘beef suet, and as this is the season for puddings containing warm and nourishing ingredients. L hope that al] homecooks who have good recipes will enter for this. The prize money for. thaf week is-increased to-one guinea. . Eggs are still at top price and I hope any contributors that forward recipes containing eggs will bear in mind the expense.- ‘The prize >this week goes to Mrs. G. Sparrow, 24 Oban Street, Roslyn, Dunedin, for her originat recipe for Salmon. Patties. These would make a good luncheon or light tea dish, A reader has asked for a reliable recipe for a Sultana. Loaf made with compressed yeast. also buns made in the same way. Can any home cook supply these?

Mrs: FJH (Whangarei ) Hold- ing your recipe for 'the beef suet eompetition_ KB (Blenheim) A fecipe simi-

lar to. yours waé published. in, the issue of April 19. . Miss- R.A. (Hastings): I’m sorry. but I- cannot notify everyoue The ‘reason your recipe was not published’ was: that T have. others similar. Mrs, L.D. /Waimiha K.C.) : Have looked thr ough: my recipes’ and, found two- whieh help ‘you. "They are published’ in this issue. Mrs. M:.P. -(Paeroa):. Thanks for your budget, and. -good wishes. U pside Down Cake (pracy j-tiv crished pineapple in the bottom of. round cake tin. Sprinkle with. sugar. and ‘little pieces of butter, and drop of vanilla. © .Make a cake mixture with two eggs, tozs. sugar, 4 ozs. -butter, 4ozs, ‘flour, 1 teaspoonful baking powder, Cream bufter and sugay. add eggs, (ben flour and baking powder, "Ponr over pinenpple = W hen cooked. turn cont witb pineapple. side sop. Cover avitlb . whipped cream. —

Mrs,

C.

McK

(st, AthxunS

Scalloped Spinach Paks about. 6 tender stalks and leaves of silver beat or spinach, t teaspoon ‘grated* onion, 1 tablespoon grated cheese, salt. and. pepper, . pineb allspice, 14 tablespoons butter, 2 table. spoons flour, $.cup milk, bread ‘crumbs, bacon, Cook spinach, drain and chop, . add onion, cheese and seasoning. Melt butter, add flour, and when smooth add . milk, «stirring ‘ill sauce ‘boils, Add to spinach, pour all into buttered baking dish, cover with brexderumbs and bacon. thinly sliced. -Bake fill bacon,

| is brown and curled-

~NEISS

M.

M.

(Oamaru) _

Pumpkin Marmalade ‘ oo gvur up 6lbs. of ripe _pumpkin,~ also 5 oranges. Cover oranges with : cups of water, and let them’ stand hours. Cover: pumpkin with 5 or 6 lbs. of sugar, and let stand overnight. Next day put sliced oranges, and the water on -to boil. When boiling add punipkin’ and sugar. ° Boil all fill oringe vind. is. sofi. It is almost impossible to tell’ this ‘from. genuine

orange [a rma ade

~Vrs_

M.M.

J.

(Te

Kawa).

Pumpkin and Passion Jam Gix pounds jronbark pumpkin, -2>doz. . passion fruit. juiée-of two. lemons or six drops lemon essence, 4b, sugar. Peel and cut wp pumpkin small, take out all pips, of: course, and put in preserving pan. with one pint of water, simmer gently til almost cooked (time abour 15 minutes),. then add: passion fruit pulp. lemon juice and sugar. Boil one ‘hour, bottle and. seal down While ‘stil hot ep Savoury Doughnuts JSGREDIENTS S: db. sifted tour, 2oz, butter, teaspoonful each, baking powder and good W hite sauce, uve egg. u little milk. 4ib. G61d-cooked beet finely urineed, seasoning... Add chopped’ pars. ley, pepper and walt tu the minced meat. Stir-in the sauce, together with balf-a beaten egg. Blend thoroughly. Mix flour, sair and. baking powder ina basin, add the- butter, mix well and make a stiff paste. with the other half egg and some milk. Roll out. thinly, cut) into rounds. put .a little of the meat in the centre of each, and ‘rol] into.a doughnut, .moistening the edges and pressing them firmly -cogether so that the filling cannot escape. Fry -in deep fat ten.

minntes,

Mra

R.J.

M.

(ainhridge).-

Salmon Patties NE small tin red salmon, 4% . pint thick, white sauce seasoned with salt, pepper, ‘cayenne and chopped ‘parsley, lb. flaky pastry, some finely grated cheese. Pastry:-Into 60z. flour slice 40z..firm butter, Place in bowl and add enough water slowly until moist enough o roll out. Method: :-Mash salmon hnely and add the white sauce, Roll out: pastry, ‘cut into smal’. rounds. Place the salmon mixture on round ‘pastry, cover with another. Prick the tops and sprinkl. ‘with finely grated.cheese, Bake in good oven for about ~0. minutes.--Mrs. G. Sparrow (Roslyn; Dunedin).

Banana and-Lemon Pudding . LX2 a greased pie dish witli thin bread. and butter, sprinkle with sugar, mash three’or four ripe hananas and put in dish. Now makeza:sauce by boiling together 4-pint- water, $1b. sugar, and grated rind: of one fresh. lemon. When boiled, thicken with ove dessertspoon cornflour’ moistened with juice of lemon. Pour satice on biainanas, cover with bread and butter, aifd .bake about f-hour. This is. very Cheap for this

time of the year.-

-Mrs.

M.

P.

(Paeroa )

Nea Nut Loaf . OUR cups boiled rice; 1 small cup ‘walnuts; 2 celery salt; 1 cup thick white sauce; 2 teaspoons onion; 2 eggs. Mix together the rice, minced onion, chopped walnuts and white sauce, binding with beaten egg and seasoning with celery. salt. Butter a mould, place‘in the mixture and bake for half an hour in a moderate oven. In this time the loaf will have firmed. Delicious served with tomato sauce or

rich gravy.-

Mrs.

F.

L.

(Waipawa).

Cherry Nut Slices PASTRY: dib. butter; 1 egg yolk; pinch salt; 4-cup sugar; 1 teaspoon baking powder; 1 cup flour. Filling: 2oz. melted butter; 4-cup.sugar; 1 egg; 1 cup mixed nuts; 1 heaped cup coconut; jlb. cherries or any dried fruits. Roll out pastry } inch thick, spread with jam, place nuts. and cherries thickly on top, then spread filling on with a knife. Bake in slow oven, cut in squares while hot. cool. and keep in

airtight tin.-

~Irs;

M.

H.

Iawera )

Slugs H{ALr-A-PouND of butter, 2. ounces sugar, 1 teaspoon baking powder, teaspoon Vanilla essence, 1 egg, 10 ounces flour, 1. teaspoon cocoanut. Cream butter and sugar together, add egg and beat till light. Add cocoanut. flonr and baking powder to the mix: ture, and roll into slugs about an.inch long. then roll in cocoanut and put on cold slide. Bake till brown, and when cold. join together with jam. whipped cream or butter icing. The butter icing is made of .the white of one egg and enough icing sugar to make a stitf cream, adding a little vanilla essence

to taste.-

Mrs:

B.C.

F.

(Blackball).

Prune and Cinnamon Tart INE a flat sandwich. tin, with a good short pastry and cover with the ollowing mixturé. Rub 1 dessertspoon f butter into 2 tablespoons of: stale rown breadcrumbs, add 2 tablespoons boiling water, 2 tablespoons treacle, 1 teaspoon ground cinnamon, 1 cup

"prunes (soaked overnight, stoned, and cut into small pieces), and a small pinch salt. Cover top of this mixture with narrow strips of pastry placed on.crosswise. Brush over with a little milk dust with coarse sugar

and bake for 20 minutes.-

~Mrs_

L.

S.

(Masterton).

Beef Olives FX slices beef, 6 slices bacon, stuffing, ° . 1 pint thick gravy, loz, butter, salt and pepper. Stuffing: 4 table spoonfuls freshly made bread crumbs, 2 tablespoonfuls finely chopped suet, ~L-egg and w littlesmilk, 1 small onion, quarter teaspoon mixed herbs, salt and pepper. Mix all the dry ingredients together, add she egg and enough milk to moisten’ the whole, oo The slices of meat and bacon should be 4 inches long and three inches wide. Place a slicé of bacon on each piece of meat, spread on a thin layer of stuffing, roll up tightly. and fasten with twine. Melt the butter in a stew pan, put in the olives, and fry unfil lightly browned. Pour away fat, add the gravy: (hot), cover closely. and simmer two hours. | When done, remove the strings, arrange the olives on a foundation of mashed potatoes, and strain the gravy over. Mock Oysters FOUR parsnips mashed, 14 cups ground peanuts or 1 tablespoon peanut butter, $ cup boiled. rice, 2 eggs. ‘4 tablespoons flour, salt and pepper. fa taste. Mix altogether with the eggs. drop into boiling fat (about a table-:

spoon )

~Mrs.

E.

S.

(Waimate).

Spice Kisses | FWO ozs. butter, ¢-cup sugar, 1 egs. #-cup of flour. j-cup cornflour, 4teaspoon spice, 1 teaspoon baking pow der, 1 dessertspoon milk, Cream butter and sugar, add egg well beaten then flour, cornflour, baking powder and spice, lastly milk. Any jam does to nut between. This recipe makes eigh

tean

Airs.

L.

P.

Frankton

J unetion).

Wholewheat Cake IFT two cupfuls of flour with three teaspoonfuls of buking powder, 1 teaspoonful of salt and 4-cupful of sugar, chop fine #-cupful of nut meat: and. 14 cupfuls of seeded: raisins. Mix the fruit and nuts with 1 cupful of whole wheat flour and add to the other mix ture with 4-teaspoonful of cinnamon and the same of nutmeg. Beat 2 eggs well and add to 1} cupfuls of mili, mix all together and’ fold in 4 of a cupful of melted butter, Bake in a round loaf cake tin about 1 hour, Turn out and when cool ice with coffee icing made by mixing sugar to a paste with cream and flavouring with clear hot coffee, sprinkle chopped nuts over the cake and serve with the usual birth-

day candles:

-Miss

B.

R.

(Napler |

South).

Bourne-Vita Sponge 902. butter, melted, 8 eggs (beat for . 5 minutes, small cup sugar. Mix 1 dessertspoon of flour, 2 Bourn-vita, 1. cinnamon (add to above mixture), 1 hot water and beat, 5 minutes longer, Then add 1 large cup flour and 1 teaspoon powder (heaped). Bake 10 min utes to 15 in hot-oven. Icing or fiiling: 2 tablespoons icing sugar, 1 tablespoon butter. 2 tablespoons Bourn-vitu,- es

sence to taste,-

Miss

H.

L.

Oamaru).