MAINLY ABOUT FOOD

Radio Record, Volume IX, Issue 2, 19 July 1935, Page 60

MAINLY ABOUT

FOOD

> ~ Results .of Recipe Competition | fam

| STUPENDOUS task confronted. mé. in judging the "Shreddo" beef suet competition, contributions: coming in" from. all: over ‘New Zealand, and I feel sorry ‘that more than 300 contributors must be disappointed. As the greatest. number’ of recipes were for plum‘ puddings, I have contrived to select two that are suitable for this time of. the year, keeping an eye on economy. The prize has gone to Miss L, Puttick, West’ Belt, Oamaru, for her pineapple cake, which was the only one of its kind submitted. It has-always been said that good beef suet is a wonderful substitute for butter, and the treatment of "Shreddo" in this cake, with the sudden drop in the price of eggs, makes it a very economical one as well as original. Suet sprinkled on top of plain rice puddings before cooking adds to their richness. Several mincemeat recipes (one cooked) came to hand, and one is published, and although it does not ‘sound seasonable just now, mincemeat is really very much nicer in cold weather, although we are always inclined to associate it with Christmas time. Two very good puff pastry recipes came to hand, and these I pass on for the benefit of readers.

a ae en ne ae ne Puff Pastry RESS db. Shreddo beef ‘suet into shape (as jlb butter), then put the following paste around it:-wSift #lb. flour, pinch salt, juice of half a lemon, and mix into firm paste with water. Then turn out on floured board and press out flat'and wrap the Shreddc« beef suet shape in it and stand an hour, a tp

then roll out three times and let stand another half-hour and-roll out again (always roll away from you). This is ready to form into pie-crust, or cut into squares and. sprinkle with icitig sugar and bake till golden: brown. Makes delicious squares of pastry for stewed fruit or jam tarts and with whipnpned cream on ton makes a’ nice,

tasty sweet:

-Mrs:

A.E.

H.

(Waikato). .

Putf Paste so ALF-POUND flour, {lb. Shreddo beef suet, 1oz. lard, salt to taste, water to mix. .Rub the lard. into the flour. Mix to a flexible. dough with water and roll out. Take'a landful of Shreddo and place on the middle of the paste. Fold paste all around the Shreddo, then roll it out and repeat the process three times. -Equally good for savoury or sweet fillings .and easilv

digested.-

~Miss

M.

W.

(Dunedin )

Home-Made Sausages. NE POUND beef steak; 1 teaspoon salt, 41b. white’ bread,. } teaspoon pepper, tb. Shreddo beef suet, 6 or 8 sage leaves, 4 teaspoon mace, 1 cup water. Method: Minte'the ‘beef steak with its. edging of fat, then’ the bread. Then put the steak, bread, sage leaves, and seasoning through , ‘the "mineer twice. Add. the suet. Roll into sausage shapes dipped in flour, and fry, and

the result will.be delicious.-

-Mrs,

A.

C.

(Hastings),

Steak and Oysters. , QNE POUND beef steak, six. oysters, two. sheep’s kidneys. one: onion, pepper and. salt.. Cut steak and. kidneys into small squares, and oysters in half, roll in flour, Make a paste of Lib. flour, $lb, Shreddo suet, 4 teaspoon baking powder, pinch of salt and small cup of peas, by. mixing. well,: but°do not rub in.» Add water to mix.a firm paste, and roll, out, Line.a basin. with .the crust, then add meat and... oysters, sprinkling layers.with pepper and salt and sliced onion, Till basin . about three-quarters with boiling water. or stock... Cover with the paste. pinching edges firmly, and cover with -greasec ‘paper and steam four hours. @bis‘its 1

very appetising dish.

~Mrs

J.

S.

(Port

Chalmers).

Salmon Savoury ONE small tin- salmon, 30zs. Shreddo beef suet, 80zs. breadcrumbs, -§ 2 eggs, 1 gill milk, 2 teaspoons. chopped parsley, 1 teaspoon anchovy sauce, with pepper to taste. Method: Grease a.

Pineapple Cake HALF a pound of flour, 40z. 3 melted -Shreddo béef suet, . 4oz. sugar, 2 eggs,..1 heaped tea-. spoon. baking powder, 6oz. pineapple cubes, } teacup milk) boiled icing. Cream the suet and sugar ‘together till white and smooth, then add two well-beaten eggs. Sift flour and baking powder together and beat: into the mixture, a little at a time. -Add the milk, then the pineapple (coarsely chopped). Bake in a hot oven. When cold, cover gently with icing, decorate -with pineapple cubes. The top may be sprinkled with icine sugar instead of being

iced; should you prefer

~Misg'

L.

P.

(Oamaru)

basin or mould. Pound together the fish, shreddo suet and breadcrumbs. Rub through a coarse sieve, add parsley, milk, and beaten eggs and seasoning. Steam for at least one hour. Turn out and serve with creamed po-

tatoes. Delicious.-

-Mrs.

M.

B.

(Wai-

kato).

White Rabbit UT up one rabbit, after well washing in salt water. Place in wide saucepan, and next cut 4 large parsnips, lengthwise, each into four, a small piece of bacon (lean), about’3 or 4ozs. Add pepper and salt, and add water, enough to well cover. Bring to the boil, and simmer gently for 20 minutes, then add dumplings made thus :-6 heaped tablespoons of flour, one teaspOon baking _ powder, a little pepper and salt, and four flat tablespoons of Shreddo suet. Mix with a little water, fairly dry, roll into balls, lightly flour each, and drop On top of parsnips. Turn up.gas for a moment to bring to the boil, then let the whole simmer gently for one hour. . Prepare sauce by cutting up rather... small, four large onions, boil till quite soft; pour off almost all the water, add one pint of milk, an ounce of butter, pepper and salt, and a good sprinkling of nutmeg; and when boiling, thicken with cornflour. This sauce should be rather thick. Arrange the rabbit on a large dish, with dumplings and parsnips; if any liquor left, in saucepan, pour a little over the rabbit, then last-°

ly pour over the onion sauce.-

~Mrs_

B.

(Aramoho).

Barley Pudding OIL till soft 3 tablespoons pearl barley. Put in piedish and add 1 tablespoon Shreddo, 2 tablespoons golden syrup, 3 cup each raisins and chopped dates, nutmeg to taste. ‘Mix -well. make -very moist with milk or: water, and put in slow, oven for 1 or 2, hoursthe longer the ‘better, Delicious, cheap

and nutritious.-

~Mrs,

I.

G.

(Mt. Eden).

Folkstone Tart NGREDIENTS: 1 large cupful cooked rice, 20z. currants, a little grated lemon rind, 1 tablespoonful melted butter, 1 egg, sugar to taste, a little jam — and some pastry. Suét crushed: 2 eups flour, 1 teaspoonful of baking powder. 2lb:; beef suet, lemon juice, salt, 1- egy (yolk), water. Sift flour.and a pinch of-salt, add baking powder and beef.

7 LNA SIN SPINA of iol tI tl oll suet, mix (but do not rub it in). Beat egg yolk with teaspoonful lemon juice in a teacupful of water. Mix to a firm paste, roll out on a floured board, Line. a tart tin with pastry, and spread the jam at the foot. Remove any brown: skin from the rice, which should be _ fairly thick, and add it:to the other ingredients; mix well and put into lined

tin. Decorate the top with some leaves of pastry, sprinkle with sugar, and bake in a moderate over for about 30

minutes ; serve with cream.-

Mrs_

A.

R.

(Napier).

Baked Suet Pudding SPRINKLE beef suet thickly in bottom of piedish, then a layer of breadcrumbs, then a layer of raspberry jam; repeat until dish is nearly full. -E~- lili tila ail lla ills tO

a Make a custard of 2 eggs, 2 cups of milk, 2 tablespoons sugar and pour over pudding mixture; bake in a slow

oven 14. hours.

~Mrs.

J. T.

C.

(Opo-

tiki).

Mincemeat WO pounds apples (pared and cored), 2lbs. raisins, 2lbs. currants, 2lbs. Shreddo suet, lb, mixed peel (chopped: coarsely), 4lb, sugar, 4 pint brandy, }.pint sherry, 1 nutmeg (grated), 1 dessertspoon cinnamon, 1 teaspoon salt, juice 2 small oranges, juice 2 small lemons, grated rind of above. Chop apples and raisins and mix thor-

oughly.

~Mrs.

E.

R.

(Kaiapoi)

Suet Pancakes ;Iv2 ounces flour, 3802s. Shreddo suet, + teaspoon baking powder, pinch salt, milk to mix. Mix dry ingredients together, add sufficient milk to make a light dough. Roll out about half an inch thick. Cut in rounds (about three inches across). Fry in a little smoking-hot fat until golden brown. on both sides. Serve on hot plate with warm golden syrup poured ever them. Do not fry too quickly, as they must rise beforé they brown. This is a quick and easy pudding and very

heating on a cold day.

MrS

E.

E.

(Waikato).

Spanish Pudding Six ounces ground rice, lb. Shreddo beef suet, {1b. sugar, 1 teaspoon baking powder; 2 eggs, pinch of salt, Gozs. dried apricots, a little milk. Puf. apricots to soak in water overnight, drain off water next day, and cut up. Mix rice, salt, baking powder and Shreddo, then add the apricots. Beat up eggs With sugar and add a little milk. Put in greased basin, cover with greased paper. Steam for three hours.

-Mrs,

F.

B.

(Gisborne).

At Your Service ON’T forget there’s a_ half- ° guinea 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.

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