MAINLY ABOUT FOOD

Radio Record, 19 June 1936, Page 52

MAINLY ABOUT

FOOD

a "My Favourite Recipe" Contributions.

The "Radio Record" cookery book, containing nearly five hundred. chosen and proven recipes, is becoming very popular... It is easy to follow, is clearly printed, and, best of all, the recipes are, in the main, economical i in ingre- _ dients and in cooking; thus providing. an adequate all-the-year-round collection of dishes cheap to provide. "Chef," who personally selected these recipes, may be found care of "The Radio Record," Box 1680, Wellington.

VHIS could be easily’ named "My Favourite Recipe" page this week as most of my correspondents have ‘so headed their con- _ tributions, und very good indeed they all are. We. can now relax a little on the number of eggs used, as they ure now cheaper, although the sume cannot be said-of butter, ‘which it is to be expected. is on the

rise and we should all really rejoice With the dairyfarmer in this respect. If one is careful, however, the quantity of butter used can be lessened a little, and where there are children, if bread is dipped quickly in smoking SLL AL ALLA LIA PtP bth old Py

wv good fut, the pan emptied and the bread fried in the dry pan, it is really delicious. For scrambled eggs, bacon and eggs and many other dishes requiring buttered toast, the bread ‘one this way is a wonderful saver on’ butter and is preferred by’ many. , _ _ The prize this week has gone to Mrs,..E,. A, Barrow, Dargaville, | Northern . Wairoa, for her Coffee : . and Rice Shape, which is garnished , with stewed pears and cherries, and~

‘this reader has gained the three stars. Two stars @ach have been awarded to Mis, C, W. Nelson, 53 Mills Road, Brooklyn, Wellington, for her recipe for Meringues, _and Mrs. W. -Hebbs, 172 BletS0e Avenue, Spr eydon, C hristehurch, for her delicicus recipe for Cnstard /

Squares. One star each goes to Mrs, A, J. Diver, 29 Reid Road, Dunedin; Mrs. E, A. Smith, 6 ‘Tweed Street, Oamaru; and Mrs. W. E, Cook, Schoolhouse, Orari, for their recipes for Appie Ginger (a preserve that is different), Queen Mary Sponge (original), ani Bran Muffins, With the Coffee and Rice Shape I " expect all my correspondents know that when stewing pears; never remove the stalks, as most of the flayour is contained in these, and 1y Brooklyn homecook has been good enough to give readers a very economical and easy. method of cooking her favourite recipe for Meringues. The Golden Shower Marmalade will be found acceptable to many who cannot digest the skins in| marmalade, and the Apple Ginger Pre--serve is a new one. The Bran Muffins will be found good, the well-known properties of bran being a great cure for those suffering from constipation. Miss A.B. (Oamaru): Sorry, -but I have that one. : Mrs... P.D. (Onehunga): Many thanks. parcel received; writing you. Mrs. -F7.M. (Henderson) : Thank you, . but teo many for ‘one: issue. : Meringues UT 1 egg- white, pinch salt, 3 B.C." Sugar, 2 tablespoons boiling water ‘into. a basin, stand basin in pan of ‘ boiling water on gas and. beat with egegbeater until very stiff, 10 to 15 minutes.: . Put-in small: spoonfuls on-well-warmed ‘aud ‘buttered trays and: cook in fairly " cool. oven. about $° hotr. Meringues should feel very ‘light. when done, They "are really and very cheap. to

make.-

-Mrs:

C. W.

N.

(Brooklyn),

Custard. Squares a PASTRY: db. butter, 1 cup flour, pinch salt, water to mix; roll out din. thick, prick all ovér, and bake‘in: , twa, . pieces, | Custard. ingredients; 24. | cups: milk; 60%. icing sugar, 40z,. ‘butter, 2 large tablespoons cornflour, yolk

Coffee And e ° ° WO. and one half cups boiling coffee, # cup castor sugar,. % cup cream, } teaspoon: salt, 2 ‘aklespoonfuls gelatine, | cupful boiled rice, } cup milk, 4 teaspoon | vanilla éss., 6 stewed pears (cored) 12 crystalised:cherries, whipped cream. ~- Dissolve gelatine, -mix coffee into milk, then stir, one ‘ cupful ‘coffee into ~gelatine, add sugar. When sugar is dissolved, cool a little, then stir in the rice, salt,. remainder of* coffee, milk and, vanilla. When beginning to thicken add whipped cream. Turn into mould rinsed with cold water. When set; turn into glass dish. Have ready the stewed pears, place in halves | around shape-and fill each cavity where core has been removed with : the glace ‘cherry. Serve with.

% whipped cream.

Mrs-

E.A.

B.

(Dargaville)_

f 1 egg, 1 teaspoon vanilla. Method: Put milk and butter in saucepan, mix icing sugar, beaten-@gg-yokk "ahd vanilla in some milk, ito wet it, ‘pour: into boiling ** milk, and : stir vtilh . thidks cook 4 minutes. Whén cold" ‘Spread ou pastry. "Ice with vanilla icing, sprin-

kle with coconut, and cut into squares. These are delicious and just like real

cream.-

-Mrs,

W

H.

(Spreydon).

Queen Mary Sponge ()NE-HALF teacup arrowroot, $ tea- . cup flour, 2? cup sugar, 3° eggs, 1 teaspoon baking powder, 1 small tin pineapple, pinch of salt. Method: Sepurate yolks from whites, beat white to a thick froth, add yolks one by -one, then sugar. Beat again. Then stir in urrowroot, flour and powder, and lastly 2 tablespoons pineapple juice. Bake in a square sandwich tin. Hlectric 875 bottom, element low, top off, 30 minutes. When cold spread the top of cake witb whipped cream. ‘Decorate with pieces of pineapple. Delicious.-

E.A.

S.

(Oamaru).

Bean M uffins NI large cup flour, 2 large cups bran, pinch salt, 1 level teaspoon baking powder, 1 teaspoon baking soda (dissolved in the milk), $ cup golden syrup (not to be heated) (2 large tablespoons), 13. cups of milk: Mix all well and let stand for 4+ hour: should be fairly moist. Put into large patty pang (smal] round tobacco tins are excellent), well greased, and bake

jn modern oven about ¢ hour-

~Mrs:

W.

E.

C.

‘(Orari).

Apple Ginger. eg OPS ae pounds apples, 1 large carrot: (grated), "2° lemons, ' 2 , Heaspoons

ground ginger, sugar. Boil the grated carrot till soft and strain, retaining the liquid’ Wipe the apples and cut roughly together, with thetlemons, cover well. with * water,’ bidutling thé ‘earrot liquid, ‘and ¢ook ‘till’ soft; » Mash well and strain through a cloth, squeezing out-all the juice. Add to this juice the cooked carrot and the ginger, Allow One cup of sugar to one cup of juice and boil till a little tried in a° saucer eollects a.skin.on the top. Pot while

hot.-

~Mrs.

A.J.

D.

(Dunedin). ©

Golden Shower Marmalade \F 12 ‘poorman. oranges, peel about nine and" put the peel on one side. Slice all the oranges and cover with water as when making any. jelly. . Boil well ‘and strain!’ Whik .this is boiling put, the peeled skin in an enamel saucepan ‘and boil till fairly tender, about 15 minutés, "Take. out and scrape any white out; cut very fine. Then boil up _ the strained juice after measuring, and when boiled ten minutes add sugar-a cup. to .a cup of juice. Boil hard, and . just before it jellies add the finely-cut peel: Tf possiblé; add the peel about five minutes before taking off the fire. .. Allow td cool;a. little hefore bottling ‘and: then the shreds will settle evenly in. the jelly. This, is a delicious clear

marmaladle.

-Mrs.

C.

L.

(Papatoetoe

Cheese Dumplings Girt 1 cup flour, } teaspoon bakingpowder, pinch salt into a mixing bowl; add 2oz. finely-minced suet or 2 tablespoons "Shreddo," 2 tablespoons grated cheese; add enough milk to maké a nice mixture to roll out, put on to a floured board, roll out to about half an inch thick, shape out with a cup:and to each round: ‘place a tea. spoon grated cheese in the centre and a pinch of eayenne. , Wet around the edges with water, bring up together like a ball. Now have ready a saucepan with a‘tin of tomato soup and half a cup of water; let come to the boil before placing the dumplings in, cook for 25 minutes.in the soup, just gently. When cooked, -lift..the dumpling out, place in a dish with. lid on to keep hot, ‘add half a cup of milk to the soup, heat through, add small. piece of butter. Serve with the dumplings. This makes nine nice dumplings and so tasty.-

Mrs.

P.

W.

(Auckland).

Lincoln Crispies Two eggs,.1 cup sugar, 2 tablespoons ~ "melted butter, half a teaspoon salt, two-thirds of ‘a ‘cup; cdconut, half a cup almonds, 1 ‘teanspoon ‘vanilla; 4 cups cornflakes, half a cup walnuts. Add sugar and salt to, whites, beat until dissolved, add melted butter, cornflakes, coconut, nuts and vanilla, Place in spoonfuls on cold tray and bake threequarters of an hour in a slow oven.-

Mrs

L.C.

E.

(Rangiora).

Chocolate Cake (GRATE one cake unsweetened chocolate, and mix this in a small saucepan with 4 cup sweet milk, 4 cup brown (Continued on page 55.)

SRRADSTUDVERI souresastpzappnannaaravaseoentbuseess Ke Sl ~ | Hach week "a contributions to the recipe page are awarded stars -the prize-winning recipe fe ceives three stars and a ‘half-a-guinea, two recipes are given iwo stars, and three recipes one star. each, At the end of the year the. contributor who has collected the’ greatest number of stars till .be- " awarded a prize of two guineas, and the runner-up one. .quined. . Below are this week’s star winners.) a > and 10/6 prize). " Mrs, E, A. Barrow, Dargaville, Northern Wairoa... + te Mrs, C. W. Nelson, 53 Mills Road, Brooklyn, Wellington. Mrs. W. Hobbs, 172 Bletsoe Avenue. Spreydon, Christchurch, : ° * . Mrs. A. J. Diver, 29 Reid Road, . Dunedin; Mrs. E. A, Smith, 6 Tweed Street, Oamaru; Mrs. W. E. | Cook, Schoolhouse,. Orari. ...

(Continued from page 58.) sugar and 1 egg yolk. Bring to boil, stirring all the time, and then leave to cool, Cream 31b. butter and 1b. sugar. (brown) together and add yalks of 3° eggs, well-beaten, then add 13 cups of flour, 1 teaspoon soda dissolved in little boiling water, 4 teaspoon vanilla, Beat well, add the cold custard and whites of: three well- beaten eggs,: Mix well and put in a square, well-buttered cake tin. Bake in modernte oven. 30..minutes. When cold ice with this icing, which is Gelictous : 2 squares of un-

| wearer sweetened chocolate (mélted in a tin stood in boiling water), 1 tablespoon water, 1 tin sweetened condensed milk. Stir over boiling water for 5 minutes till it thickens... Cool cake and

frosting ‘before decorating.-

~Miss

N.

H.

(Oamaru).

Dumplings and Fowl N} nice plump fowl, 4lb. bacon, 2 tablespoons flour, 2 onions, 4 carrot, 1 small piece turnip, 14 pints water, pepper and salt to taste. Soak fowl in cold water 4 hour, then cut into neat joints. Out the bacon in small pieces and fry until brown. Take it out and brown the fowl in the bacon fat, slice the onion and brown it also. , Olean vegetables and eut them in thin pieces: put them in a stewpan with fowl and bacon, add the water, salt and pepper, simmer gently 2 hours. About 4 hour before serving, add dumplings made as follow: 2 cups flour, 2 teaspoons baking-powder, 1 small cup (Continued on page 57.)

Mainly About Food (Continued from ‘page 55.) shredded suet, 1 heaped tablespoon chopped parsley, salt and pepper to taste. Mix toa stiff paste with a little milk and water, form into dumplings, then roll in flour, drop into the boiling stew, and thicken with a little flour. and water, When cooked. place fowl and stew on a hot dish, with the dump-

lings as a garnish-

~Miss _

A.

Wanga-

nui).

Mock Wedding Cake "THREE-QUARTERS of a pound but- . ter, {lb. brown ‘sugar, 6‘eggs, 3 cup golden syrup, 4 teaspoon soda dis- « solved in a little warm-milk, 141b. flour, 21b. mixed fruit, 1 cup chopped wal-. nuts, a few drops.of orange and vanilla essence, 30z. of shredded lemon peel. Method: Beat butter and sugar to a cream, beat eggs and add,. then add= syrup (slightly warmed) -and milk with soda added; then flour, fruit, ete. Bake-in a moderate oven’3 to 4 hours.:

-Mrs.

F.C.

F.

(Ti Tree Point

"Picardy" OAK lb. of lentils overnight and. cook until tender; add a small chopped onion, 14 curry powder, 1 diced carrot and 20z. of minced ham or bacon; simmer very slowly tor half an hour; thicken with a little flour and add $-teaspoon of salt and two tablespoons tomato sauce. Serve on'a--hot dish with a border of boiled rice, and outside the rice q border of cream, | .. ed potato. This dish looks tempting .- :: and tastes delicious. Ideal for a cold «-

day.

~Mrs;

C.S.

L.

(St. Albans).

Snowden Pudding BQUIRED, #1b. of reeadevumbe, ib. of raisins, 80z.-shredded suet, 30x: « of sugar, 802. of marmalade, 30z. Of: ; ground rice, the grated rind of a lemon, 2 eggs, about 4 fablespoonfuls of milk. Well grease a pudding basin; halve and stone raisins; cover the oottom of the basin with some of them and ar- ; range the others in straight lines up... the sides, pressing them firmly on to ° the basin. Rub enough stale bread through a sieve to make the required--amount of crumbs. Mix the shredd+d suet With the crums, rice, sugar, lemon rind ang marmalade; mix these weil together and pour the mixture into the prepared basin, taking: care not to disturb the raisins, Cover the’top with a piece of greased paper and steam tne pudding for two hours. When ready to serve, turn the pudding on to a dish and serve with some extra marmalade

heated. and poured over.

Mrs:

R.

(Napier)

New Coductor | R, ALFRED BUNZ, who has been connected with. the Christehurch Orchestral Society for some years as conductor, has resigned that position on acconut of ill health. Mr. Will Hutchens, Mus.Bac., was appointed eonductor of this society at a meeting held last week. ;