MAINLY ABOUT FOOD

Radio Record, 12 June 1936, Page 58

MAINLY ABOUT

FOOD

Studying the Culinary _ Problem.

The -ever-widening circle of "Radio Record’? home cooks is becoming increasingly apparent as the weeks go by. There has been a very gratifying response to the new cookery book and numbers of appreciative letters come in regularly about the handiness and originality of this collection. "Chef"? will be pleased to hear from any new contributors and may be found care of ‘‘Radio Record,"? Box 1680, Wellington.

I HAVH many new correspondents this week, and welcom2 them to our great circle of "Radio Record" homecooks, and, in addition, requests for our Cookery Book which have had my attention. The book is now on sale thre .aghout New Zealand. In the recipes received

from week to week I am really proud of the way in which home-cooks study their family needs in the nutritious value of the ingredients used, and I only wish every woman would follow those pages and learn much that is needed, especially where young families are concerned. It gives me genuine pleasure to know that my correspondents study the culinary problem in addition to their other many household duties, The prize this week goes to Mrs. J. H. Morley, 9 Sillary Street, Hamilton East, Waikato, for her ‘receipe for afternoon tea rusks, which are delicious anJ keep indefinitely, and this reader has gained the three stars. Two stars each have been awarded to Mrs. ~ R. Duxfield, jun., Kerepeehi, . Thamés Valley, for her entirewheat bread, and Miss K. E. Goulter, Starborough, Seddon, for her delicious pineapple-marshmallow shortcake. One star each goes to Mrs. F, Morris, Great North Road, Henderson; Mrs. J, Shanks, 40 Constitution Street, Port Chalmers; and Mrs. A. C. M. Parkinson, Crofton Road, Marton, for their recipes for a hot fruit trifle, Yorkshire steak and novel walnut pie, respectively. Referring to my "Napier Subscriber’s" request, my Kerepeehi correspondent has very kindly forwarded quite a number of recipes, and a Wellington reader has sent in ‘a suggestion for which I thank them, and will forward on to my enquirer immediately.

The "Delicious Pudding" recipe published this week ig a splendid one in case of emergency, making its own sauce and IS really delicious, and in the "Entire Wheat Bread" recipe, this contains about four or five times as much iron and two and = onefourth times as

much lime and phosphorous as white bread. Miss V.Q. (Taihape): Kindly remit postage for cookery books. Mrs. P.M. (Millerton): Thank you, books posted.

Mrs. J.M. (Carterton): The Pavlova Cake has long been a favourite recipe with this journal. Miss I.G.K. (Raetihi): Sorry, but same recipe has appeared under the heading of Rolled Oat Shortcake. "Margot" (Carterton); Sorry, too, but that recipe appeared in May 15 issue, 7 Mrs. P.W. (Onehunga) : Glad our cook,’ ery book is helping you ‘Mrs. R. (Kerepeehi): Will be glad know of your change of address and you.-very -much. °

Afternoon Tea i Rusks

JLOUR breakfast cups of flour, 3 breakfastcup of sugar, } Ib. of butter, 2 teaspoonfuls baking powder and a little milk. Add the sugar to the flour, rub in the butter, add the baking powder, well mix. Lastly add the 2 eggs, well beaten and sufficient milk to make into assoft paste. Do not make it too soft. Roll out to half inch thickness and cut into rounds with a pastry cutter. The baking is the difficult part. Whatever number of rounds your baking tin holds, put only half. the number on. Bake in a moderate oven. When partly cooked (they must be a pale brown’ on top) cut them through the centre, and put them ‘middles downward, Now bake until the part next to the tin is a golden brown, You will then have a delicious rusk, which will keep for weeks in an air-tight tin, Spread butter on when sérving.

-Mrs,

J.H.

M.

(Waikato).

Entire-wheat Bread "THREE and one-half pounds or 3! quarts of entire wheat flour (which is whole wheats ground fine), #-cup molasses, 34 cups lukewarm water, 1 level tablespoon salt, toz. compressed yeast, }-cup oil. Put the flour into a mixing-basin, put the lukewarm watery into another dish, put the piece of yeast into the water, and stir till the yeast js entirely dissolved. Then stir in the treuctle, salt and olive oil. Turn this mixture into the flour, and stir it to a dough with a spoon. Then put the dough on a bread-board and knead it till perfect ly smooth. Oil a basin that is targe enough for dough to vise in. Cover dough with seyery)] thicknesses of cloth. Set in warm place to rise till dough is double its bulk anour two hours. Divide into three, kneud again. Place in oiled. bread tins ¥4 x t$ x 8 inches in size. Gover and return to warm place fur one hour Bake "n oven at temperature 400dex. F for one

hour.-

Nrs

R.D.

J.

(kerepeehi }

Pineapple M arshmallow NGREDIENTS: dib. butter. 8 tubs spoons of castor sugar, 1 egg, its flour, 1° teaspoon of baking powder 3 or 2 tablespoons of milk, ] tin of pineapple, cream, butter and sugar. add egg and veat in well, Sift in tloar and baking powder and mix with miik Rol} out ip two pieces. Drain weil the juice from a tin of pineapyu (slices), Place frst piece of shor cake in a snare tin aud spread pire upple lices eveuly over if. Cover web second piece of sborteake and ose in a woderate oven’ abou $-hieu: Koy marshmallow, Boil 1 smal yp pineapple juice and 1 large cup of for 10 to 15 minutes. Soak tne Jessertspoon of gelatine fo; 10 miuute~ in eold water, Pour boiling mixtoce on this. let cool a little. then add @-cn] icing sngur ane bear till stiff and white, Pour this over the tup of the

shortcake, which should be cold.. Let marshmallow set, then spread over an icing made with 1 cup icing sugar and pineapple juice, coloured pale pink. S00 S00 00 00 me

Sprinkle eheppecl nuts ')1' ccumut Ofo] #udl cut into Squares Delicions For

aftermoon tea_

~Miss

K.E.

G.

(Seddon)

A Hot Fruit Trifle E sponge ring, 1 tin or jar Sliced peaches, loz. almonds, creani, sugar and flavouring. Blanch and split the almonds and spike the sponge riag with them. Place the ring in a fireproof dish and heat through in the oven. Turn the peaches and syrup into a saucepan and heat, then strain the hot syrup off and pour over the sponge and arrange the peaches in centre and around the ring Serve hot with whipped cream sweetened and

flavoured to taste.

~Mrs.

F.

M.

(Hen-

derson )

Yorkshire Steak SEASON 1jlb, of steak (about 1in thick) with salt and pepper, place in greased baking dish in whieh meat fits bottom. Brown in very hot oven for five minutes; while it "is baking prepare Yorkshire pudding misture by sifting together 14 cups of flour, 2 teaspoon. of baking powder, q-teaspoon of salt; add beaten yoiks of two eggs and 1 cup of milk; mix well and fold in stiffly-beaten whites: pour this over browned steak Bake in moderate oven 15 minutes, Garnish with chopped parsley before serving.-

4rs

J.

S.

(Port Chaimers).

Novel Walnut Pie HIS is an unusual dish, also high in food value: Put a Hb. shelled walnuts through a mincer. Spread a layer of rice, boiled as for curry, at the bottom of a well-buttered pie-dish, and on this place half the walnuts and two sliced tomatoes, sprinkling with salt and pepper, Fill up the pie-dish with alternate layers of these ingredients, pour in half-cup of stock or milk, cover thickly with wholemeal crumbs and pour a tablespoon of oi] butter over. Cook in a moderate oven for half-hour. About 4b, rice and four to six tomatoes (Continued on page 63.)

{Mainly About Food

(Continued from page 59.) are requirgd. These ingredients may be put in layers into a greased basin covered with greased paper and steamed for 1¥ hours. Turn out and serve

witb tomato sauce _

~Mrs

A.C.M.

P.

(Marton).

Cottage Goose [® is quite possible that the family purse will not permit of a fowl or turkey, and, in that case, this old English recipe for "cottage goose" will be found equally satisfying. The "goose" is a bullock’s heart, the other ingredients being herb stufting, 3 tablespoons of good dripping, 1 dessertspoonful of

fiqur, salt and pepper to taste. Cut erisle from base of heart and remove fl@gs. Wash thoroughly under running water and leave for two hours covered completely with cold water; wash again, wipe dry, and pack the heart well with a prepared stuffing, tying a greaseproof cap over the end to keep the stuffing in. Melt dripping in a baking tin, put in the heart, basting well, and roast in a good oven, basting well, and frequently, from 23 to 3 hours; when nearly done take off paper, so that surface may brown, drain off dripping and make some good gravy. Vegetables may be roasted round the "soose.’ Very tasty, and the family

will ask for it again and again~

-Mrs.

J.H.

M.

(Waikato),

Macaroni and Beef NE cup macaroni, small pieces, 2 cups canned tomatoes, 41b, beef, nine fine, 4 teaspoon salt, 2 small oniows, sliced, $ cup real mayonnaise, 3 slices bacon, chopped, buttered breadcrumbs. Cook macaroni in boiling

salted water until tender. Drain and rinse with cold water. Brown beef, onions and bacon in frying-pan, Add tomatoes and salt, and heat, Slowly add mayonnaise, stirring constantly. Mix

with macaroni and place in buttered casserole with breadcrumbs on top. Bake in slow oven until browned.

Serves six.-

-Mrs.

R.D.

jun.

(Kere

peehi).