MAINLY ABOUT FOOD

Radio Record, 5 June 1936, Page 52

MAINLY ABOUT

FOOD

Putting Guava Recipe To The Test. :

It is very gratifying to "Chief" that she receives so much ‘assistance from the contributors to the "Mainly About Food" section each week. . She would like, however, to remind sister homecooks that it is usual to send in only one recipe at a time. The number of stars so far allotted have been very evenly distributed, and as there are still six months before the competition ends, there is an equal chance for every one. "Chef" will welcome any new con. tributors. Her address is care of "Radio Record," Box 1680, Wellington. :

(GUAVAS are now plentiful and we have to thank. an Auckland home-cook for passing on the result of her experiment in the making of Guava Jelly. She has made two lots in a fortnight, for the jelly is delicious, ‘and although it takes three days to make,‘ is well worth the trouble, and the jelly hag a . flavour all its

own, is a good colour and jellies beautifully. As so. many home-cooks are unaware of the value of the guava, the "Radio Record": home-cooks will: no doubt be glad of this recipe, and their jelly will be a success. if they faithfully ’ follow. her instructions: The prize this week has gone to Miss L. Puttick, West Belt, Oamaru, for her seed and sultana cake, which is som:hing out of the usual, and this reader has gained the three stars. Two stars each have been awarded to Mrs. Marsh, 17 Raffles Street, Napier, for her Swiss pancakes, and Mrs. P. Wright, 10 Cameron Street, Onehunga, for her original recipe. for guava jelly. One star each goes to Mrs. C, S, Lewin, 11 Warrington Street, St..Albans, Christchurch; Miss Whitelaw, Kamo; Mrs. Reid, Chambers Street, . Napier South, for their recipes for banana snowdrift,. prune ‘muffins: and savoury ham rolls, respectively. Hare drives are popular with country . ' folk just now, and the jugged hare re-' ' cipe will be found acceptable, and as hazel nuts are plentiful also just now, . the hazel nut cake-although requiring four eggs-is a delicious one. A Palmerston North reader has sent in a very popular recipe for Indian ** canapes, which are made by putting

some cooked ham through the mincer with enough chutney to seaon rather highly. Spread ‘on small rounds of toast or biscuits, and sprinkle with cheese, and brown in the oven or under the grill. Miss M.D. (Palmerston North) : Thank you, but please address to "Chef." The Ralph Girls (Palmers-

ton North): Only one recipe at a time please. ; Mrs. E.A.S. (Oamaru): Thank you.

Yes, quite a task; majority all so good. Mrs. P.W. (Onehunga): Thank you for your letter.

Swiss Pancakes:

: REQUIRED: One ounce of flour, one 4 ounce and a half of butter, half a | : pint of. milk, one egg, half an ounce of ‘ sugar. Cream the butter and sugar,: then stir in the flour, add the milk’ gradually, and the beaten. egg. Beat well, grease some saucers, ‘half-fill with . the mixture, and-bake in a quick oven .: for 20 minutes, Serve folded in half "with castor sugar dusted over and...

slices of cut lemon round the dish.-

Mrs,

M.

(Napier).

Guava felly 7 . UT about twelve pounds guavas jn a‘jam pan, add not quite enough water to cover, boil one hour, then: let stand all day and night in the liquid. If enamel] ‘pan is used, leave them in this, but if not, empty out into something. suitable. Next: day strain and ‘leave all night, then bring to the boil

Seed and Sultana Cake 3 EGGS, 2 tablespoons milk, 5ozs. sugar, 5ozs. butter, $lb. flour sifted with I teaspoon (level) baking powder, 1! teaspoon carraway. seeds, | tablespoon _ sultanas, Beat butter and sugar . to a cream, add eggs one at a time and beat well, then add milk and flour. Divide the mixture in halves. In one half add the seeds and in the other the sultanas. Place the half with sultanas in the bottom of a prepared cake tin, then the other half on top with the seeds. Bake in a moderate oven for a little over an hour. Ice when cold and sprinkle over with coconut.

Delicious.-

-Miss

L.

P.

(Oamaru).

and add one cup sugar to one cup liquid and boil briskly for half an hour, Add one tablespoon butter about ten min-

utes before finished.-

~Mrs:

P.

W.

(One-

hunga),

Banana Snowdritt

LB a shallow dish with puff paste, beat together the yolks of two eggs, one large cup milk, one ounce

sugar, half teaspoon vanilla essence. Pour into the paste-lined dish and bake in a quick oven till nicely set, Remove from oven and slice thinly three large bananas Over custard, add one finely-sliced orange (peeled). Beat until stiff the whites of the eggs, add three-quarter cup of icing sugar, pile this roughly on top of fruit, sprinkle with chopped almonds, return to the oven til] meringne is a pale golden colour. Serve with whinned eregzm.-~-

Mrs.

C. S.

L.

Christchureh)_

Prune Muffins

H41L98-cup prunes (cooked and chopped), 1 egg, 1 cup milk, 3 tablespoons sugar, 3 tablespoons melted butter, 2 t-cups flour, 4 teaspoons baking. powder, } teaspoon salt. Beat egg, add butter and sugar, beat well, then add milk and dry ingredients, and lastly the prunes, Pour at once into greased muffin ting and bake about 25 minutes in

a hot oven.

-Miss

W.

(Kamo),

Savoury Ham Rolls

\ TARE two tablespoons minced,’ cook ed ham. and half qa teaspoon of onion juice, lb. of stale breadcrumbs, 4 cup hot, boiled potatoes, 1 small tablespoon butter, 2 tablespoons hot milk or water, 2 tablespoons chopped . parsley; 1 beaten egg, + feakpoon mixed herbs, 1 saltspooy galt, 3 saltspoon pepper, flour, frying. fat. Soak: bread foy a few minutes in hot milk, then mash well with

hot potatoes, onion juice, butter, herbs, and seasoning, till,it forms a smooth paste. If too moist, add alittle more potato or crumbs. If. too dry, add a little milk, add the beaten egg. . Then, with floured hands, shape the mixture _iato firm balls. To fry: Drop into frying fat that is smoking hot; fry till well browned. To boil: These are also delicious as small boiled. dumplings. Flour well, drop into the boiling soup, simmer gently ti]l hot through, about seven minutes, Any left-over scraps of cold meat or chicken can be mixed and. added to the mixture in place of

the ham.-

~Mrg,

R.

(Napier).

Surprise Rice

Bow 1 cup rice with 1 onion, chopped fine, parboil 1lb. sausages, Place the sausages in a buttered piedish, cover with the rice, pour over 1 cup milk, seu: son with salt and pepper, dot with but-. ter, cover and bake 4 ta 1 hour; remove the cover for the last 15 minutes

Serve with tomato sauce..~

Mrs

W.

(Kamo),

Casserole Pudding

Our up 1 onion and 1 large carrot. and place in a small casserole with dessertspoonful butter, salt and pepper "to taste, and $ teaspoon sugar. While this is simmering for about 15 minutes, cut. up Ib, lean beef and 1 sheep’s kidney. . Flour these well and add to. the vegetables, stir well together, add stock or water until casserole is half-

ful) or a jittle more. Oook very gently for 14 hours. Now make a suet crust, "Hb, shredded. suet, 60z. flour, pinch salt, and cold water to make light dough. Place im the casserole on top of the meat and cook for another hour.

Tor four persons.-

~Mrs,

E.A.

B.

(Dar

guville) =

{Continued on page vf.)

sea ass [Hach week viv contributions to the recipe page are awarded stars -the prize-winning recipe receivés three stars and a half-a guinea, two recipes are given wo stars, and three recipes one star each. A’ the end of the year the contributor who has collected the greatest number of stars will. be awarded a prize of two guineas, and the runner-up one quined, Below are this week's star wit nere.] kik * (and 10/6 prize). Miss L. Puttick, West Belt, Oamaru. * & Mrs. Marsh, 17 Raffles Street, Napier: Mrs P. Wright, 10 Cameron Street, Onehunga. * _ Mrs. ..C. .S. Lewin, 11 Warrington Street, St. Albans, Christchurch; Miss Whitelaw, Kamo; Mrs. Reid, Chambers Street, Napier South.

CHATEAU TONGARIRO, NATIONAL PARK,

~ Russian Charlotte Each week the "Radio Record" publishes "My Favourite Recipe" from the chef of a well-known New Zealand hotel. This week’s recipe, Russian Charlotte, is from the chef of the Chateau Tongariro, National Park. LIN8 @ plain quart mould with plain sponge cake strips out about three inches long, or savoy sponge biscuits if obtainadle, Then prepare the following cream minturer---4 pint of cream, 1402. of castor sugar, }° gill of cold milk, j02. gelatine, 10 drops of vanilla essence. Soak the gelatine. in 4 tablespoonsfull of cold water, then place. it in a warn pan on the stove until it becomes liquid, Whip the -eream lightly, adding the mille in the process as it begins to thicken, then sweeten and flavour ta taste. Pour in the gelatine ag your stir. Place the mivture inta the mould of aponge cake, Set aside for about two hours in @ cool place, after which the charlotte can be turned out.

(Continued from page, 53.) .. Juggeéed Hare NE hare, 4lb. nice bacon, 1 dozen button onions, 1 teaspoon mixed herbs, a few cloves, 1 tablespoon cornflour, 1 pint stock. Method: Cut the | hare in joints, season with pepper and salt to taste, place in a jar or éarthen- | ware dish with the stock, onions and’ herbs, lay the bacon on top. Cover the jar tightly in order that the Steam Shall! net escape, put in a saucepan of boilimg water and steam for four. -. hours. Put the hare on a warm. -dish,-~ skim the grayy, thicken with the ecorn-..

flour, and serve hot.-

Mrs.

E.A.

S.

(Oamaru).

Hazel Nut Cake 3% OF a 1b. finely minced hazel: nuts, 4 eggs, Goz. sugar. I teaspoon baking powder. Beat’ whites’ stiffiy, add yolks ‘and’ sugar, then ‘uts-: and baking powder. Cook: in moderate oven about three-quarters of an hoar. Frosting: 1 cup brown-sugar, 1 tabie-. bspoon coid water, white of one-egg. Beat. white, add rest, put all in double boiler and cook 10 to 15 minutes, add. haif teaspoon baking. powder after taking off tire. Beat again and spread.on cake when set make thin chocolate icing. and

tip over top.

— Miss

M.

I.

Palinerston

North),.

Devil’s Cake AKE first: 1 coffee-cupful grated chocolate, 1 coffee-cupful milk, 1 coffee-cupful sugar, 1 teaspoun vanilla, (If you don’t happen to have a coffee-cup take a trifle more.than half a teacupful). Stir all together in a pan over the fire till it becomes ‘reamy. Draw the pan aside and let t cool while you make.the second mixture. Now make: 1 teacupful white "sugur, 802. butter, 1 teaenpful milk, 2 eggs, 1lb. tlour, 3 teaspvonfuls bakinz powder, Cream the butter and sugar together, beat in the eggs and milk, then beat in the cooled chocdlate mixture. Now sift together the flour.and baking powder. Beat in the mixture a. little at atime. Bake in flat round tins, When cold, stick with almonds blanched and

cut into long thin pleces.-

al

R.

R.

(Taumarunui).

Celery Cheese Frew stalks celery, 40z. grated cheese, loz. butter, oz four, 3-pint mulk: : loz finely chopped nuts, salt and pep-: per Cook celery slowly in the mitis to which add equal quantity of water and teaspoon salt. While it is cooking melt butter, stir in flour smoothly, and when celery is cooked. add gradually.’ 4-pint milk and water in which it, was .- boiied. Boil sauce-well, add.all-but 2.tablespoons of the cheese and the nuts. . Put celery in .piedist and pour sauce ,- over. Sprinklé nuts and rest of cheese on top and few browned crumbs. Bake

in hot oven halfhour.-

-Mys.

R.

N.

(Oamaru).

Potato Cutlets ONE cup mashed potato, 1 cup ground haricot beans, 4-cup tomato. sauce, 1 egg, 1 cup minced ham, 1 cup ‘bread- *- ertnbs, salt and pepper, .Combine-in:- . gredients and form mixture into;shape like cutlets. Dip them into beaten egy: Toll in breadcrumbs, place them: in a , greased tin and.brown in a moderate | oven. Serve cutlets with tomato relish.-

Mrs_

E.A.

S.

(Oamaru),