MAINLY ABOUT FOOD

Radio Record, Volume IX, Issue 15, 18 October 1935, Page 54

MAINLY ABOUT

FOOD

Asparagus the Favourite

PRING is really such an interesting time of the year, don’t you think, for home cooks, for every week something delectable makes its appearance, and, what is more to the point, gets cheaper as the season advances? With the advent of the angling season, too, this opens up another channel, and for those who are lucky enough to be presented with trout, a reader from Blenheim has sent in a recipe for this fish soused, which is as good eaten cold, being very much like good quality tinned salmon. The prize this week has gone to Mrs. W. Powley, 77 Grace Street, Invercargill, for her own original recipe of "Delicious Meringue Special," which is a very tempting cake. Here are two recipes for asparagus, one for a souffle and the other a good lunch or tea dish. The jam recipe this week is for dried peaches, and which my correspondent says is an excellent one. for out of the five she has tried, this one is the simplest and most economical. The salad dressing is a good one for children, but a good thing to remember when making mayonnaise is to mix the yolks of the eggs with the oil and sugar while they are still warm, the whites of course being used to decorate the salad. I am always getting requests for the popular Pavlova cake, and although this was published during last year and as

this particular recipe is the best one yet tried, I thought readers might like this reprinted again. Here is an extract from gq letter received last week: "The recipe for quick pudding, which was published last autumn in the ‘Radio Record’ has been passed along to many housewives, for, besides being very cheap, taking a short time to make and cook, it is very

delicious. The prize winner surprise pie is enjoyed very much by my family also, and this recipe should be tried in many homes, too, and I certainly wish your page a long life." Miss N.W. (New Plymouth): Good for you, so Carry on, but sorry, a very similar recipe has been printed. Mrs. W.E. (Napier): Thank you, your letter interested me tremendously; we are certainly two of a kind. Mrs. W.0.S. (Whangarei) : Thanks very much, one recipe published: the others I have. Mrs, A.J.W. (Hari Hari): Greetings to South Westland, and thanks for recipe, appearing next week, Mrs. J.McL. (Otara): Will hold your excellent recipe till the fruit makes its appearance. . Mrs. ©.D., jun. (Murchison): Your letter and recipes appreciated, for which many thanks, Mrs, H.R.G. (Otorohanga): Like your honesty-try again. Soused Trout (CLHAN trout, cut into neat pieces; lay it in a piedish with a mediumsized onion cut fine, a sprinkling of mixed herbs, pepper and salt, a few small pieces of butter, and vinegar to

cover. Cover over the top (a piece of butter paper and enamelled plate will do) and cook in oven until tender- .

Mrs.

C.D.

jun

(Murchison).

Asparagus Souttle AK 1 cupful of cooked asparagus (cut in small pieces), 3 well-beaten egg yolks, 3 stiffly beaten egg whites, % cupful of milk, 1 teaspoonful of salt, 2 tablespoonfuls. of butter, 2 tablespoonfuls flour. Method: Melt the butter, add flour and blend; add the milk slowly, and stir until smooth, then salt; add the beaten egg yolks, then the asparagus; cool and fold in the stiffly beaten egg whites, turn into a greased baking dish, and place in a pan of hot water; bake in a moderate oven for. about 80 minutes, or until firm in the centre. Serve with.a cream

sauce:-

-Miss

M.

L.

(Clive).

Eggs and Asparagus THACUP of asparagus tops, 1708. butter, 4 or 5 eggs, seasoning, 2 slices toast, 2 tablespoons cream (or , milk), Cut the asparagus tops in small pieces about 4in. lon, and cook them. Drain and keep hot with . a little melted butter over them; beat ‘the eggs, add cream and seasoning (salt, pepper, nutmeg). Melt about 1 tablespoon of butter in a pan and stir in the beaten eggs. Stir continuously till it begins to thicken, then add-the asparagus. Mix carefully and serve on the toast. cut into neat pi: ces-Miss

M.

O.

(Napier).

Dried Peach Jam LB. dried peaches, 6lb. sugar, 7 pints warm water. Method: Wash peaches in several waters, then cut up

in quarters and: soak ih the 7 pints warm water; leave 2 or 8 days, then put all on stove, and bring to boil and & desired a few blanched almonds. oil fruit till soft; add sugar and boil

20 to 25 minutes:

-Miss

B.

S.

W anga-

xui).

Salad Dressing BRAT two hard-boiled egg yolks with two teaspoons of salad oil, juice of one lemon and sugar to -taste; add & cup of whipped cream and then whip altnsethear nntil stiff. then your over

0 salad

~Mrs

A.C.M.

P.

(Marton)

Pavlova Cake HITES of four eggs, 1 cup castor sugar, 1 teaspoon vanilla, 1 good teaspoon vinegar. Beat eggs stiffly, add sugar, teaspoonful at a time, then vanilla ‘and vinegar,. Butter sandwich tins. and. line with greaseproof paper, ° which has been wetted. Very slow oven. Join together with whipped cream and ~ mashed banana. ‘ Y Jellied Salmon LB, (or small tin) of cold salmon, some cucumber, toz, gelatine, salt, pepper, vinegar and water. Line a mould with thin slices of cucumber, © then put in salmon, divided up in rough pieces. Put the liquid from ‘the salmon into a half-pint cup and fill up cup with vinegar and water (equal parts). Soak the gelatine in this for five or 10 minutes, then warm slowly until quite dissolved... Cool and strain over the fish; turn out when cold and

set.-

-Miss

E.

S.

(Dargaville).

, Cornilake Meringue HGGS (whites only), 4 cup sugar, 1 eup chopped walnuts; 1 cup coco‘nut, 1.ecup cornflakes, Beat whites 10 minutes until very stiff, beat in other ingredients quickly, add flavouring, Put on cold greased tray in teaspoonfuls, and bake one hour in slow oven. Can be put together with whipped cream if

liked when cold.-

-Mrs.

W.B.

S.

Wha-

ngarei),

Fruit Salad Tartlets LS patty tins with puff pastry and cook until a light brown. © Fill each with the following mixture :-Mix one dessertspoonful cornflour with juice of one orange, One large slice of pineapple and two bananas cut up

finely, sugar to taste. Stir this mixture over ‘a slow fire until it boils. Put some of this mixture in éach tart and place on top a teaspoon of stifflybeaten egg white mixed With one dessertspoon of castor sugar. Replace in oven until meringue is slightly- brown.

Mrs;

M.L.

T.

(Blenheim).

Economical Cream HIP the cream, and when fully " whipped, add tablespoon for tablesnoon of milk. until. eream is. desired

consistency.-

-Miss

D.

H.

(Kimbolton). |

Spring Spinnach Soup NH) bundle spinach, puf through chopper, add little water, and. cook three minutes. Heat cup of milk and pour over spinach soup. and season

with salt.-

‘Mrs.

A.C.M.

P.

(Marton).

Savouries for Bridge MASKS cream puif cases as follows — Put 20z. butter and 5 tablespoons water in an enamel bowl and bring to boil; lift off fire and stir in 2 tablespoons flour, beating well; now add two eggs, one at a time; beat "till smooth and shiny. Drop mixture from teaspoon on to cold greased tray. Bake in hot oven (taking care'not to open oven door for at least 34-hour) for 3hour, Will cases with savoury mixture. -Mash 2 hard-boiled eggs with fork, add teaspoon curry powder, salt and pepper to taste, and enough thick cream to moisten well, but keep mixture stiff. Finely-chopped parsley and ninch eavenne nepner may replace

curry powder if desired.-

~Mrs;

H.F.

G.

(Otorohanga).

Highland Roll SHORT pastry, made from one cup flour, 20z. dripping or buiter, one teaspoon baking powder, salt a pinch -water to make firm dough. Tilling: . Alb. cooked ham; §% to 1lb. cooked beef or mutton; 2 eggs; 1 breakfast cup cooked rice; 4-teaspoon each parsley and thyme; salt, papper and a pinch cayenne. Mince meat, and mix with other ingredients; form in a roll. Roll out pastry and cover meat roll; melt edges of pastry with a hot knife and close well. Brush with egg and ‘bake in a fairly hot oven 30 or 40 minutes. Serve with tomato sauce.-Mrs, C.D., jun. (Murchison). Wireless Cake | REAM half cup bacon fat with one cup golden syrup, add small cup of milk, two eggs well beaten, Sift in two cups flour, 2 teaspoons cinnamon, ‘two small cups preserved ginger, cut up, two teaspoons soda. Do not mix at all stiff. Bake in shallow tin and ice -if liked. The fat from a piece of boiled bacon is excellent; water left till cold

then fat removed.-

~Mrs

E.F.

H.

(Mar-

ton).

Fish Suet Pudding AKH 2 cups sifted flour, add. ‘good ‘4% teaspoon salt, 14 teaspoons, baking powder, Ib. finely-chopped,’ suet, and mix to a dough with cold water. Turn out on a floured board and knead lightly, then roll out 1 inch thick. Sprinkle fairly thickly with flaked salmon or shrimps, pepper and salt td taste; Roll up dough, tie loosely in scalded floured cloth, and boil, in. water (with pinch salt) for two hours,

Seapve with thick parsley sauce-

-Miss

A.

M.

. (Oamaru).