MAINLY ABOUT FOOD

Radio Record, Volume IX, Issue 13, 4 October 1935, Page 52

MAINLY ABOUT

FOOD

write a { Ideas for School Lunches

(CR RA A shes . OW that.a new school term hasstarted, usually the longest’ in thé year, the children will need something nourishing for their. lunehes. In this week’s issue readers will find -several. recipes suitable for. this purpose. One sent in recently by a readér at Springlands, under the title of Health. Biscuits, should find favour with all young--sters. . It is economical and easy to make and should’ prove specially: hour-*-ishing: Orange Biscuits is another | which should delight the school children and it is made with the rind of an orange ag a Slight flavouring. The Date’ Kisses, Lemon Cheesé_ Cakes, Fig Delight, Walnut and Date -° Muffins, Fig Puffs and one or two: more . present a-good variety. .Not only are they of value for light lunches, but may be produced for afternoon tea, as they are alj dainty. Readers will find also a recipé for ° celery and mutton stew. Although the warmer weather is fast approaching. there will still be some nights when a stew of some sort will be appreciated. .. As the sender of this useful recipe : states, good oup can be obtained from the stew which is not used," sst ews are economical to cook ag well &3 to make, 7 as a complete course can be heated } over . the one electric element.or gas ring.. There is a.further whitebait recipe: in the form of delicious fritters, while another dish, Oyster azd: Fowl, should appeal as something out of the ordinary. Whitebait Fritters 202. flour, 1 egg, 4 tablespoons tepid ‘water, 1 dessertspoon salad oil, or melted butter, salt and pepper; 1 glass (or more) of whitebait. Mix flour with the yolk of the egg ,

eae — and salad oil or butter, and pepper an‘ salt, and leave fora time Wash whitebait and turn on to a clean. white rag to dry them Jnst before needed. beat

the white of the egg to a stiff froth and ‘mix with the butter and. whitebait. Drop large tablespoonf into plenty of hot fat. and: fry ‘a light brown. --Mis. E.L, (Auckland). Fig Delight : OUR 1. cup bofling ‘milk on 2. cups bread-crumbs; Peel, 12 figs. and , cut them up with 2oz. lemon peel. Mix with 20z. butter, 2 tablespoons -brown sugar, and spice to taste..,Let the.mixture: cool off and add. 2 well-whisked eggs. Place in a ‘buttered mould and boil 2 hours.-Miss N. (Wanganui). Fig. Puffs’ J[NGREDIENTS : 1 cup dried figs, 1 cup. milk, ‘* cup’ flour, 1 egg, 1 tablespoon’ butter,’1 tablespoon sugar, | 1 teaspoon: baking powder; } teaspoon baking soda, 4 teaspoon salt, . grated | rind of #4 lemon. Method: figs

in hot water till soft and then chop finely; sift dry ingredients and mix . with milk and beaten eggs; then stir in melted. butter, figs and rind’ of , lemon; mix well and ‘rop in spoonfuls into deep, hot fat and fry till golden brown.-Mrs. ©.H.S. (Manurewa). Fowl and Oyster Dish AKE one fowl ‘and fill the inside with the following stuffing: breadcrumbs, salt and pepper, three or -four chopped oysters, moisten with little of the oyster liquid ; ; put in a -pot-and add a little water; cover closely-and cook > until tender. When cooked take out the fowl! and add to the grevy a little flour to thicken:and small piece of butu , then add‘the yolk -f an egg and ‘some oysters, heat but do not boil ‘and _ serve.with the fowi with a little bacon fried fairly crisp. Serve with mashed potatoes or, with hot. buttered toast.Mivs- M.M. (Oamaru). Walnut and Date M uffins 29 TABLESPOONS butter, } cup sugar, 2 eggs, 1 cup milk, large cup dates (cut up), 2: large cups flour, 4 cup walnuts (cut up); 1° teaspoon vanilla, 1 teaspoon baking seda, 2 ‘teaspoons cream of tartar, Cream butter and sugar,.beat in eggs one.at-a time, add ‘ milk with soda dissolved, then- sifted : flour, with cream of tartar and lastly

10/6 Prize Wantine For Best Recipe

~-- _ _ FRiACH week there is a_haltguinea prize waiting to be won by the reader who submits to "Chef the recipe which she’ considers. the week’s best. It doesn’t .natter whether your favourite recipe is for the oven, the stove or the pickle-bottle ‘as long as ‘it 1s something new to tickle the palates of the rest of our ‘readers. } ‘Write our your entry clearly, using only one side of the paper. Even if you don’t win the weekly half-guinea prize, your ideas for the kitchen will be appreciated by hundreds of other readers. /Address entries to "Chef," c/o "N.Z. Radio Record,’ Box 1680,: Wellington.

walnuts and. dates,. bake in well-greas-ed patty. tins, will. keep well in airtight

tins.-

~Mrs.

A.

B.

(Whangarei

range. Biscuits "OUR .ozs. butter, Sous. flour, -AOZS. sugar, 1 level- teaspoon . baking powder, 1 egg, grated rind of 1 orange. Method: Cream butter and sugar. add beaten egg gradually, then the rind, lastly flour and -baking powder, with a_ pinch of salt. Rollout on: floured board, cut into fancy shapes. ~Place;a. small piece of orange rind ‘On top ‘Of each biscuit. Bake 15 ' minutes in quick oven. ‘Leave on tin until! ‘cold.

These, are really delicious.-

~Miss

S.

H.

Dunedin

Celery and Mutton Stew LACE four mutton chops in saucepan, cut up and place on top 1 head f celery. 2 large onions, $ eup barley, Jalt and pepper. Cover al] with water (cold), bring to boil, and cook. gently for 14 to 2 hours. Add.1 large cup’ milk. 1 tablespoon butter, and thicken With -2 tablespoons flour." Place sufiicient potatoes on top of stew and take them off and mash them before adding milk and thickening, thus cooking’ a dinner in one saucepan. A little more milk.and water added. to any stew left over makes q delicious soup for: next

day.~

~Mrs_

M.B.

F.

(Tauranga).

Date Kisses QNH . cup chopped sweet almonds, "1 cupful chopped stoned dates, 12 egg white, 4 cupful chopped raisins, 1 cup castor sngar. Beat ‘egg white . till stiff, then beat ir the sugar by degrees. Stir in fruit and . nuts. Shape into rough little tveaps. Bake in a very slow oven fill

~Miss

L.

P.

(Oamaru)

Health Biscuits Two cups and a balf flour, 4 cup bran, 1 cup light brown sugar,.1 teaspoon soda, 2 teaspoons cream tartar, 2 sinal] eggs, a little water to moisten, 1

heaped: tablespoon sweetened condensed milk, .and a penny: cake of sante. chocolate, ‘Method: Cream butter and sugar, add condensed milk, then eggs . and beat well together. Add other ineredients- and mix in a little water ‘if necessary.: Roll out about z ineh thick . arid cut-in rounds, Bake a pale straw colour and let get cool. Melt chocolate in a-basin over hot water and dip — cne side of each biscuit into this. This quantity fills a fair-sized tin,

~Mrs.

W.

W.

(Springlands)

Lemon. Cheese Cakes. , AKW #1b. sugar, three eggs, two ounces -butter, two lemon " rinds and juice. "Put butter into pan, add grated lemon rind and juice and suger until. dissolved, add eggs well beaten Stir over very.slow fire until eggs are cooked. Be sure it does not curdle. Bake in .patty pans ‘lined. with pastry.

-Miss

T.

B.

(Whangarei).

Almond Coffee Slices 1 CUP butter, 2 cups sugar, $ cups flour, 1 cup milk, 3 eggs, 1 teaspoon baking powder, Cream butter and sugar. Add well-beaten. eggs, milk,flour and baking powder. Bake in’a shallow, greased oblong tin in a mode rate oven, When cooked cover with | fairly thick coffee butter ‘icing, making | this with equal parts creamed butter and icing sugar, adding a little coffee’ essence Leave the icing on roughly and cover with sliced.. burnt almonds

Cut into fngers.-

~Miss

S.

(Napier)::

Steamed Liver Pudding TAKE $lb, of calf’s liver, 2 slices of bacon, a little chopped onion, 3 egg, 1 cup. of breadcrumbs, a. little milk and seasoning to taste. Method: Boil the liver, then. chop it finely, cut .the bacon into small dice, ‘chop the onion and prepare the:crumbs. ‘Mix all thoroughly together. with the .seasoning. Beat the egg. add to it a little milk and use.to bind the mixture: together. Put into a well-buttered basin, and steam for two hours and a half Serve with a rich gravy: sauce and as-

* paragus and new potatoes.-

~Mrs.

M.

"+ (Napier).

pes Unusual Sponge JNGREDI ENTS :-3 eggs, 4 cup sugar, % cup cornflour, 4 teaspoon baking powder, Method: Beat eggs and sugar. together for four minutes, then add cornflour and baking powder and bake in two sandwich tins. If using. electric stove put in cold oven and turn both elements to high, turning top element to low when sufliciently browned. If using gas, turn gas full on and turn regulator to No. 8. If using coal stove " put in moderate oven. Ice with wine ‘icing and join‘with mock cream. Icing. 4 cup icing sugar. 1 dessertspoon. wine (mix in ‘usual way) if wine not available use essence lemon and vanilla mixed.- Mock, .cream.-One dessert spoon butter and 1 dessertspoon sugar. | . and 4 cup milk and 1 dessert spoon . eornflour Method.--Make blanemange with cornflour and: milk and allow to. cool Beat butter and sugar to a cream and add the blanemange. gradually beating well all the time until ft all" ." eveams evenly. then add favouriney.-

Mrs.

S.B.

W.

(Oamaru)