MAINLY ABOUT FOOD

Radio Record, Volume IX, Issue 14, 11 October 1935, Page 52

MAINLY ABOUT

FOOD

Popular Summer Recipes -_-

SUMMERTIME, both official and otherwise, has arrived since my last notes. were published, and together with a hard term for the growing children, colder sweets, combined wih good nutritious . qualities, will now . find favour. The prize tlis week has gone to Mrs. M. Coley, 6 Lombard Street, Palmerston North, for her Paradise Pie, and home cooks, after perusal, will: realise its good : ‘quality and served in a way that eyen grown-ups appreciate. Many letters. of appreciation: have again come to. hand, and my bomecooks really command my respect for. their unselfishnes in passing on the secret of their success’ in the recipes they forward. Here is an extrac’ from a letter received this week: "I have prided myself on my shortbrea:;: but found to my surprise that your recipe for the ‘special’ shortbread proved much superior to mine, I fesi sure that even a not-too-experienced person could make good with ihe ‘special’ for guidance." Although vegetables are still zather dear, rhubarb is gradually _ geiting cheaper, eggs having balanced the budget, are’ as cheap as they wiil ever be. Whitebait is also coming down in price, and a reader has sent in a most unusual recipe for this, combined with cheese sauce. 4

1. have had letters telling of the success of the French bon-bons, which are very easy to make, chocolate biscuits and afghans, and not’ forgetting that jam stores are nearly depleted, .here’s a delicious tree tomato. jam recipe which ‘has a ‘very piquant flavour, "and as many cannot digest the skins of marmalade, take note of the recipe published for same. This only costains the grated rind, the marmalade jelly-. -ing beautifully, and, when finished, looks like .the bought Golden Snred. ‘The Parker House rolls is a very com-

mon recipe, and though the method may seem long and tedious, it is really just a matter of a minute’s work here and a minute later on while doing the other cooking, and the result is maryellous, Mrs. W.A.W. (Blenheim): Many thanks for recipe and hints. . Mrs, H.¥.McC, (Penrose) : Thank you, .. but that recipe appeared in August. 9 issue. .. ; Miss D.F.L. (Whangarei) : Thanks for your appreciation. I already have that recipe, Miss B.P. (Hastings): Holding: your recipes till later. Mrs. W. D. (Mamaku) : Many thanks. Mrs, D.F.W. (Matangi) : Glad to. get your letter; thank you. Marshmallow Biscuits NE small cup of sugar, 4o0zs, butter, 1 egg, 120z. flour, 1 teaspoon baking powder. Method.-Cream butter and sugar, add egg just.beaten.slightly, then flour

and. baking powder-sifted together. Roll out on cold tray and bake in moderate oven about 15 minutes. When cool spread with the marshmallow made as .follows:-Marshmallow: Soak 2 level dessertspoons of gelatine in a breakfastcup of cold water and leare for 15 minutes. Then put on to boil with three-quarters of a cup of sugar for eight minutes. When cooled add 4 small.cup of well-powdered icing sugar and beat until white and thick. Spread quickly on the biscuit mixture and ice with plain chocolate icing. Sprinkle with chopped walnuts and, when the top is almost set, cut in squares. Very nice for parties and special occasions.

-Miss

G.M.

W.

(Matamata),

Tree Tomato Jam LLOW 1 pint of water and 2lb. of sugar to.every pound of .fruit.Cut fruit up, add water and boil 2-hour. Then add sugar and boil till jellied nicely. -Just before taking up add .1 teaspoon glycerine. . N.B.-Use yellow. tree tomatoes, cover with boiling water for few min- ° utes and skin will.peel off easily-Mrs.

W.

D.

(Mamaku).

Whitebait With ‘Cheese HALFPINT. whitebait, 1 beaten egg, $-pint: milk, 1 -dessertspoon coruflour,,1..tea cup ,grated cheese, 4-cup breadcrumbs, pepper. and salt to taste. Mix -the whitebait with the beaten egg, then add a few breadcrumbs,. fry in. spoonfuls in boiling fat till a pale ‘biscuit colour. a -piedish and place the fried whitebait in it. For the Cheese Sauce.-Bring milk to boiling point: mix a level spoonful of cornflour to a smooth paste with a little cold milk, add a dessertspoon butter,

Paradise Pie

"THE pastry: | breakfast cup of self-raising flour, mix | tablespoon each of butter, lard, sugar with milk to make a smooth dough; roll out; line a deep pie plate; bake in moderate oven a nice brown. To make the filling: Scald 2 cups of milk, add 5 tablespoons of tapioca, 4 tablespoons sugar, % teaspoon of salt. Cook until tapioca is transparent, stirring frequently. Remove from stove, stir in 2 beaten egg yolks, return to -stove, cook until mixture is thickened, add 4 cup desiccated coconut, 4 teaspoon vanilla essence, Cool. Fill baked pie shell with tapioca mixture spread with a layer |-8inch thick of cur‘Yant or apple jelly, about | cup. Fold 2 tablespoons sugar into 2 stiffly beaten egg whites. Spread over jelly. Return to slow oven to set: meringue. Serve cold.-

Mrs.

M.

C.

(Palmerston North).

pepper, and salt to, taste, and grated cheese. Simmer: for three minutes, pouf over’ the whitebait. Sprinkle with breadcrumbs. and bake in a moderate

$ven till golden brown-

-Miss

L.

P.

(Oamaru)

Orange Marmalade | Six Poorman oranges, 6 pints water. Grate orange rinds with .a fine grater, Peel off whites, Out oranges up fine. Soak 48 hours -ini' water (neat measure). Measure with cup. and put ‘cup for cup of sugar Boil without sugar: for one hour, add sugar and ‘boil hard for one hour. ° Cool slightly: and -bottie.

--Mrs.

E. D.

McR.

(Ruawai).

Parker House Rolls JNGREDIENTS :-Flour, 23 cups; h milk, 4-cup; water; }-cup; yeast, "$0Z,.5. Sugar, 14 tablespoons; salt, :4-tea-spoon; 1 tablespoon. |. ° Method..-Add yeast to water and 1 teaspoon sugar. Add lukewarm wilk to'this. Sieve 1 cup flour and salt into -warm basin.. Add sugar and rub in butter Stir.in yeast mixture Beat well. Cover and set in warm place ro vise #-hour. Add remaining flour and knead. Set to rise again, and when double the volume knead again. Roll out. }-inch thickness. and cut into circles. Crease middle, ‘brush with melted butter and fold over. Place on greased tray and rise for 20

minutes. Bake in over 425 degrees for 10:-minutes. Remove and brush with

melted butter.-

Mrs,

E.F.

W.

. (Matangi).

Chocolate Almond Kisses 202. plain chocolate, 202. ground almonds, 202. castor sugar, 20z, crisp biscuits, the white of an egg. Grate chocolate finely, add sugar and ground almonds, crush biscuits with rolling pin, then rub through a sieve, Mix al.together with the white of an egg to ‘a stiff paste. Roll out on a pastry board which has been slightly sprinkled With castor sugar. Cut into small rounds with a pastry cutter and leave to dry. These dainty little biscuits are very quickly made, as they require . no cooking and are really delicious to serve when unexpected cuests arrive.

-Miss

N.

H.

(Oamaru).

Apple and Sago Roly MAE suet crust, roll out and place on the following:. Firstly, spread — with treacle, then sprinkle over 2 tea-. spoons of washed sago, next add layers of sliced apple -and.sugar. -Grate a. little nutmeg over all-roll up and boil.

for 2 hours.~

Miss

N.

McG.

(Te Awa-

mutu).

Tart Oriental ’ FNGREDIENTS: ib: raisins, 5 tablespoons flour, 1 quart water, 2 eggs, 1 cup sugar, 1 cup dates, 14 cups chopped walnuts, 1 tablespoon golden syrup, 4 tablespoons butter, Method: Put the chopped raisins in a saucepan, add, water mixed with syrup, boil for 1 hour. Remove from fire, cteam butter with spice, add flour and stir over heat till mixture boils again. Boil 5 minutes, add beaten egg yolks, and cook for a few minutes, then pour it into two. sandwich tins lined with baked pastry. Mixifinely chopped dates with -nuts, then stir in the frothed egg whites -mixed with sugar. Spread on top and bake in a moderate oven till meringues are browned. Garnish with chopped

walnuts and raisins.-

~Mrs.

J.

M.

(Napier).

Fruit Rolls UT into a fairly large meat tin 2 ‘cups water and 1 cup sugar, and bring to the boil. Rub together 2 cups flour, 4 teaspoon salt, 1 dessertspoon sugar, "2 teaspoons. baking powder, 3 tablespoons good dripping, and mix ‘with 1-egg and 4 cup milk. Roll out into one big square piece and spread with 4 or 5 apples. cut fine. Roll up like a roly-poly and cut into rounds about.14, inches thick, put these into the boiling syrup (not too near together as they spread), sprinkle each roll with a little:sugar, also either cinnamon or nutmeg, and put a small . dab of butter on top, Bake in a good * oven until golden frown, and the apples are tender. About 40 minutes. Rhubarb, peaches and any berries can be used instead of apples for.a change--

Mrs.

J.

S.

(St. Heliers).

Fruitines : ITHRED ounces butter,;.4 cup flour, 4 4 cup cornflour, 80z, sugar, 1 egg, .4 teaspoon baking powder, dates and walnuts. Beat butter and sugar to a cream, ‘add beaten egg, then flour and cornflour, with baking powder mixed in. Roll out thin; cut into strips. Roll voannd Adatec with half walnut in centre. :

Bake In; a moderate oven _

~McS;

J.M.

B.

(Elrwee),