MAINLY ABOUT FOOD

Radio Record, Volume VIII, Issue 1, 12 July 1935, Page 62

MAINLY ABOUT

FOOD

Recipe Budget Grows Apace

SucH a budget this week, and it really has been a hard job to pick the winner from the entries sent in by :L my good correspondents. One writes to say how much she appreciates Chef’s page, and has nearly filled her cookery book with some splendid and most practical recipes. She hopes that some day they will be all collected in a cookery book, which she is sure would be second to none. The prize chis week has gone to. Mrs. G. I. Weston, Rototuna, for her Malted Brown Bread, and as white

bread never goes into some houses at all, this recipe will be appreciated. I have a message from a reader at Aramoho, who wishes to thank Miss I.J.M. (Alexandra) for her plum_ pudding recipe which is one of the best she has ever triid. She gives a recipe for a sauce to serve with this pudding, ‘ which is just'to make the-usual white . sauce, adding only half.the amount of sugar, but, when cooked,’ to stir ib three teaspoons of marmalade. Quite a few readers have sent in recipes that have been published recently, so I. hope they will understand the reason for their non-appearance. . By. the time this page appears the competition for the recipe containing Shreddo beef suit will have closed, but any recipes of this type that I received: before’ the competition

Was announced, I am holding over for entry. Mrs. HI.B, (Hawera) : Sorry, should be small eup of sugar. Mrs. J.W. Junction) : Entering your: recipe for next week’s competition. Mrs. B. (Aramoho);: See reply io Mrs. J.W. Marble Cake BAT Gozs. butter and 1 Jevel breakfast cup of sugar to a cream; put half of mixtrre into another bowl and add 3-teacupful milk, 1 level breakfast cup of flour, 2 teaspoons baking powder, essence of lemon, and, lastly, beaten white of 1 egg. For dark ‘part: ; Add to sugar:and butter mixture in ‘first bowl, yolk of 1 egg, 4 teacup milk, 1 cup flour, 2 teaspoons baking powder, 4 teaspoon ground cloves, 1 teaspoon cinnamon, 2 tablespoons cocca. Put spoonsful of dark and light batter alternately in cake tin, and bake in moderate oven about. #. of an hour.-

Mrs,

J.

M.

(Dunedin).

Savoury Beans Qoak as many haricot beans as required for your family, for 12hrs., Boil in slightly salted water till tender. -Have ready some slices of fried bacon. Drain water from beans keeping a small cup of the liquor. Slightly

thicken liquid with a dessertspoon of cornflour, pepper to taste. Pour liquid on to beans adding 3 or 4 table spoons of tomato sauce-and fried bacon. Mix well and put in pie-dish sprinkling ~ cup of grated cheese on top. Cook in moderate oven for 206 minutes.’ Serve with toast, either plain

or hot buttered:-

~Mrs.

C. H.

B.

(Ha-

taitai).,

Ginger Gems . BAT 4b. butter and $ cup sugar to a cream, then add 1 egg and’ beat, then 4 cup golden syrup warmed . and mixed with 3.tablespoons of milk, then add 14 cups flour.sifted with 1 teaspoon ginger, and lastly add 1 teaspoon soda dissolved in a dessertspoon of hot water. These are delicious and make

about 20 gems.-

~Mrs;

E.F.

R.

(Pukeuri).

Savoury Scones MAE® the amount of scones needed, then mix together in a basin, 1 hard boiled egg, 1 small finely chopped onion, % teaspoon curry powder, pepper and

salt. Cut and spread scones with butter, then a layer of mixture and put together again. A very _tasty scone.-

Ars.

E.F.

K.

St: Albans

Mock Birds 4 LB STEAK (round), 4 teaspoon salt, 2 1 chopped onion, 2 rashers bacon, pint boiling water, dripping and and herbs. Method: Flatten meat out. cut in round, cover with bacon cut to fit each round; sprinkle with seasoning. chopped onion or any preferred stuffing. Roll each round up, fasten with thread, or insert a toothpick through. Dip in flour, place in smoking hot dripping in saucepan, brown, add water, and simmer about two hours until tender.

Thicken gravy and serve-

~Miss

D.

P.

-(New Brighton).

Bachelor Cake Two pounds flour; i1b lemon‘ péel; 1lb. sugar; ib. 1b. car. rants, dates or raisins (or mixed)’; 3; 2

teaspoons ground ginger; 2. teaspoons cinnamon; 2 teaspoons baking soda; 4 nutmeg; 3lb. butter; nuts if iiked; 1 tablespoon golden syrup; 1 pint milk. Beat butter and sugar well, add golden syrup and milk. Then flour sifted well With spices and then fruit. Mix all well. Bake in slow oven three hours.-

Mrs.

A.

S.

(Te Aroha).

Compote Choko and Ginger PEEL and cut into slices six young chocos. Put into a basin and cover with j-cup brown sugar, the juice of one lemon, j-cup chopped preserved ginger and one cup water. Steam 20 minutes, arrange in a glass dish and

set to eool. Serve with crean.-

~Miss

A.

W.

(Auckland).

Marmalade O every pound of bitter (poorman) oranges, add 1 sweet, and 1 lemon, Slice thinly, and add 6 pints of cold water to each pound of pulp. Pour-1 -pint of boiling water over the pips (this helps to make jelly). Allow to stand 24 hours. Boil 13 hours, Add 1jlb. sugar to every pint of fruit. This will keep three years. It takes about 2 hours te jelly. Do not boil quickly. (This recipe is more than 100 years

old

-Mrs.

E.

A.

(Auckland),

Fruit Cake | : J[NGREDIENTS : }lb. butter; 1b. flour; 4lb, sugar; Ilb. fruit, sultunas or currants: 2 eggs; a pinch of sult; #-cup boiling milk; 1 smal] teaspoon carbonate of soda; 1 teaspoon almond essence, Method: Beat sugar and butter. Add well beaten eggs, then flour and fruit. Pour in boiling milk and mix quickly. Bake from 14 to 2 hours (Regulo 2).. This is a very good.

cheap cake 2.d keeps well.-

Hrs,

A.

K.

(Rlaslings

Jumbles LLB. butter; } cup sugar; 1 egg; 1 large cup. flour; 4-cup coeonut; 1 teaspoon baking powder; 1 teaspoon cinnamon; 2 teaspoons cocoa. Method: Cream butter and sugar, add egg, then all dry ingredients, mix. with a little mInilk and halve mixture, then roll out, spread dates on lower half (moistened in saucepan with a little hot water) and cover with the other half and bake 20 minutes (400 deg.). Cover with coco-

mlut icing an(: cut 1ll scquares:

MTS

J.

B.

(Palmerston South).

Crayfish Cutlets ONE crayfish; 1 dessertspoon butter; 6 .:tablespoons flour; }-cup milk.or stock; 1 tablespoon cream; 1 egg; salt. nd pepper; breadcrumbs; flour. Chop ish meat small. Melt butter in a saucepan, stir in flour, add milk or stock-snd stir till it boils, then cook 3 minutes.; Remove from stove, add fish meat, cream. salt and pepper and spread on. plate to cool. Divide into equal portions. shape into cutlets on floured board. dip into egg, breadcrumbs, and fry light brown. Drain on paper and place a small piece of crayfish claw on each to simulate bone, arrange on flat dish and. garnish with parsley and

lemon.-

-Mrs,

F.

S.

(Christchurch )

Chocolate Steam Pudding TWO ounces butter; 14 cups of flour ; loz. sugar; 2 tablespoons jam}; -1 teaspoon baking powder; 4-cup of milk; 4-teaspoon -baking: soda; .1' tablespdon cocoa. Method; Cream butter and

sugar, add jam, then milk which already has sOda dissolved in it, then flour and baking powder. Steam from

24 to 3 hours--

~Miss

McI.

(Oamaru).

Indian Curry DPDICED cold meat; 2 or 3 small onions; handful sultanas; curry powder; 1 large apple; salt.to taste; 1 large carrot; flour to thicken. Slightly brown the. onions, add car-

rots sliced, also sultanas, and apple sliced, boiling water according to quantity of meat, simmer for one hour. Add meat, simmer for about 5 minutes, then thicken with floux and the curry

powder.-

~Mrs;

I.B.

G.

(New Brighton).

Banana Trifle SPONGE cake, raspberry jam, 2 cakes — sante chocolate, 2 bananas, very thinly sliced, %-pint boiled custard. Fill glass dish with cake liberally, spread with raspberry jam, add layer of thinly sliced banana, then a good © layer of grated chocolate, more banana then custard, grated chocolate. Use up banana and chocolate, add whipped cream with a little grated chocolate

on top.-

~Mrs:

E.M.

P.

('Timaru)

Chocolate Biscuits AL LB. butter, {1b. cornflour, {lb sugar,. . db. flour, 1 dessertspoon golden |: syrup, j-cup milk, 1 good tablespoon . cocoa, 1 teaspoonful soda. Beat butter and sugar to a cream, add golden syrup, then milk,. Mix cocoa, cornflour . and flour together, and then add to mix: ture Cut into rounds and bake in a moderate oven, When cold put two © together with icing flavoured with van- °

ia.-

HMIs

K.P.

W.

(Pahiatua ) ,

Malted Brown Bread6 CUPS of wholemeal, 2 cups of flour, 1 cup of bran, loz. of compressed yeast, loz. of salt, loz, of malt, loz. of sugar. First dissolve the yeast and sugar in} cup of luke-warm water. Then malt extract dissolved in- 4 cups of water or milk and water. (warm). Put into. mixing bowl the wholemeal and bran, sift into this the flour and salt, mix to-: gether and make hole in centre and add alternately yeast and malted water. Stir in about 1-3 . of the dry ingredients and cover with a cloth and set to rise in a warm place (preferably before the fire, but out of a draught). When frothy on top, mix remainder of flour, etc., knead, and leave it covered up as before. When it has risen high the second time turn out on floured board and knead into loaves, put inte tins, er on greased oven shelf, let rise to double the size. Bake in moderate even about | to 14% hours. Mixed fruit, a little spice and about 1 ‘good tablespoon of melted butter may be added in the second

mixing for a 'change

-Virs.

G.H.

W.

(Hamilton).