MAINLY ABOUT FOOD

Radio Record, 26 June 1936, Page 52

MAINLY ABOUT

FOOD

Middle-of-Winter Recipes

This week is an important one in the lives of home-cooks, for it will mark the passing of the shortest day. It is always a contract for housewives to provide adequate nourishing food through the winter months, and yet to find a variety, and for that reason "Chef" is submitting several warming and nourishing. dishes this'week. "Chef’s" address is:care of "Radio Record," Box 1680, Wellington.

With the advent of the shortest. day, winter fare of course predominates, and as our Worst We:lther. has yet to come, this week’s recipes will see us prepared, and soups, dumplings, puddings, and other warming | dishes. are_ ‘published, I have a request from (a Shannon reader

for a recipe for Pumpkin Jam; I have not a recipe for the jam, but cur Cookery Book has .two-one for Pumpkin Iloney, and the other.for Pumpkin Marmalade which might suit her, and both ure ~good.: One correspondent from Ayondale, Auckland, omitted to send ‘her name, and as mushrooms are now out of season, I have had to hold her recipe over. . The ‘prize this week has gone to Mrs. P. Wright, 10 Cameron Street, Onehunga, Auckland, for’ her Orange Delights, which-are really delicious, and this reader’ has gained the three stars. Two stars have been awarded Mrs, R. Nichols, Wharfe Street,. Gamaru, for her. Onion Dumplings, and Mrs. -K. A. Smith, 6 Tweed Street, Oamari, ° for a ‘tasty recipe ‘for. : Cheese Rolls, One star each goes ~ wto Mrs. R: °C. Taylor, Havelock, ‘Marlborough; Mrs. McCutcheon, 7 i ‘de Carle Street, St. Kilda, Dune- _ din; and ‘Mrs... G.. Stevens, Puke:

tapu,. Napier, for their recipes for Chocolate Meringue Biscuits, Spiced Apple Pancakes, and Breakfast Rolls respectively, Some very good recipes came .to hand this week, but too many eggs . were required, but as oysters are so nutritious:

and can be made to go a long way by following printed methods, I always endeavour to include one recipe for these every week, Miss F.M.H. (Te Awamutu): Good recipe, but eggs too dear just now. Miss E.H. (Ohinewai) : ‘The -enclosure appreciated, many thanks. at Mrs. R. MeG. (Oamaru): "Sunny Oumaru’s" contributions are apprecaited. Mrs. A.P. (Shannon) : No trouble at all. Onion Dumplings. SELECT onions: of medium and uniform size; skin them and ‘cook in boiling salted water until tender without being mashed.- Meanwhile make a potato crust in ‘this way: Mash some freshly-boiled potatoes, add to them a little butter, salt and pepper, a wellbeaten egg and enough flour to make the mixture into a firm dough. Cut . from this as many rounds as there are onions. Place an onion on each round ‘ and press the: paste round it.neatly, leaving a space about as large as a-half-crown open at the top for, the onion to show through. Put. them in ‘a baking tin and on each onion put a . biece of butter and a little salt and * pepper. Bake until nicely browned in a moderate oven and serve very hot.

-Mrs.

R.

N.

(Oamaru).

Cheese Rolls. USE 1 cup grated cheese, 2 cups cooked rice, 1 egg, 1. small teaspoon salt, a dash of cayenne pepper, alittle milk, and #-cup of ‘breadcrumbs. Mix cheese and rice together, add the beaten egg with cayenne and salt, and just enough milk to moisten the: in- _ gredients. Shape into rolls and dip _,in milk and roll in breadcrumbs. Fry in hot fat until light brown, drain and serve with’ toast. Verv nice for tea.

~Mrs'

E.A.

S.

(Oamaru).

Meringue Biscuits. ‘Two white of eggs, 41b, castor sugar, 2ozs.: cocoa, essence vanilla: Beat whites ‘stiffly and add few drops essence of vanilla. Fold in castor sugar,

sifted with chocolate powder. Drop in heaps on well-greased. and floured tray, and bake in cool oven for about

one hour

~Mrg

R.C.

T.

.(Havelock),

Apple Pancakes. ‘THREE tablespoons golden syrup, 1. tablespoon butter, 1 egg, 4. teaspoon ground cinnamon, butter,-ant. syrup for serving, 2-eups stewed sieved apples, 3 teaspootis baking powder, 23 cups flour. Place stewed ‘sieved af ples in a basin, add weéll-beaten egg and syrup. Mix well together, stir in the flour, sifted -with .baking powder, ~add butter and cinndiion, beat all well together till thoroughly blevded. © "Fry in spoonfuls. Serve with butter and

syrup for breakfast.

~Mrs

G.

S.

(Na:

pier).

Chocolate Sponge. [NGREDIENTS: 6ozs. butter, . Gozs. sugar, 3 eggs, 6ozs. flour, 1 teaspoon baking powder, 2 teaspoonfuls cocoa, 2 tabléspoons coconut. ethod: Oreaih butter and sugar together, add eggs wéll beaten, and lastly dry ingre

dients. Cook in moderate oven,

Cannet ~~Miss

E.

H.

(Ohinewai).

Breakfast Rolls. LL. flour, 1loz.. butter, 1 teaspoonful salt, } pint tepid water, 4oz. compressed yeast. Sieve the. flour into a basin, rub in the butter and make a well in the centre. Mix yeast and salt together until creamy, then pour -over them the tepid water. Strain, this into the well in the flour, and mix quickly to a dough... Knead on a-floured. board . till smooth, then form. into. a,long roll and divide into.

pieces about three inches in length. Place these on a greased and floured tin and ‘set thei’'to Tise-in a warhi place for an ‘hour. Then.bake fer 20°

minutes in a quick over.-

~Mrs;

McC.

(Dunedin),

"Roman Flan? |. : O%. *short crust, 1 egg, 1- teaspooti vanilla, 1202. flour, 302, ‘sugar, 1 gill condenséqd milk or thick. cream, sliced apple, a little butter. Turn pas- ° try on-to a lightly floured board.: Roll to one inch in thicktiess. . Butter a ‘piedish and ‘hearly Hine with pastry. ‘Gi nament the edges, and fil] the bottom with a layer of apple slices. Bake in a hot oven for ten minutes. Meanwhile, sift flour and sugar into a basin. Beat the egg and gradually stir in con-" denséd milk or thick cream with ‘the vanilla essence. Beat by degrees into’ flout and sugar. Whén well mixed pour into pastry. casés and return to the oven (fairly hot). Bake tin well

cooked "

Miss

L.

P.

(Oamaru)

Cauliflower Pudding. (ook medium-size cauliflower in salted water for about five minutes; drain water off. Now line the — inside of a pudding basin ‘with slices of bacon, put in some cauliflower, fill up spaces with breadcrumbs (about one cupful), a little chopped parsley, pepper and salt to taste, and small piece of butter; then fill basin with: rest of cauliflower, then’ pour over one cup of milk with a little chopped parsley added; ‘cover with slices of bacon, and tie a piece of grease proof paper on top. Steam for’one and half hours, turn out on a hot dish and arrange all round with mashed potatoes: with a little chopped’ parsley mashed in.

# ~Mrs

P.

W.

(Onenunga )

Oyster and Macaroni. 2 DOZHN oysters, 302, macaroni, breadcrumbs, 2 tablespoons butter, ‘loz, flour, seasoning. Boil the macaroni till quite tender in weak stock or the oyster liquor. Arrange the ma&caroni and oysters in layers in a but(Continued on page 55.)

opp prt th tet Y, ?, ?, PPPPPPPPPAPLOS ~t (PoP Pll a PPP PDP PPD DDD DD ttt Orange Delights HEN starting the cakes, dissolve | pkt. orange jelly crystals in 2 cups of water and leave aside to cool. Now beat 2 eggs and a pinch of salt well, then add4cup sugar. Beat until thick and foamy, then melt 2 tablespoons butter, 1 tablespoon hot water, pour the hot mixture into the eggs and sugar, mix well, then grate the rind of a nice orange and the juice of 4 the orange to the mixture, lastly, sift in 1 cup flour, I teaspoon cream of tartar, % teaspoon carbonate soda, mix well and put into well greased P ° 8 atty pans, | teaspoonful in each ne. Bake in hot oven about minutes. When cold, pour half of the jelly into a dish, put the other half away to set. Now % dip each cake in the unset jelly and roll in coconut. Leave aside until they are set, then cut in half and spread with following cream: 3 tablespoons butter, tablespoons sugar, 3 tablespoons boiling water; beat well until to other 4 of orange. ‘When: the jelly is set cut a slice of the jelly and Jay on one half and put the: other half on top. You get 27 nice little delights well worth the trouble.--Mrs, P.W. (Onehunga). pewew. PSS} SNK N, > PPP LP PLL PPL IDLE LLL LL LLL ELLIE IIE ?, z 4 D> >>> 0-0-0040 0-0 PSSST ST CCC CCU TCT CCU CCT UCC CCU z

Ma Si lah ~ [Bach week +H contributions to tha recipe page are awaraed stars ihe prize-winning recipe recéives -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 whe has collected the greatest number of stars. will be’ awarded a@ prize of two guineas, and the runner-up one quinea. Below are this week's star ‘win ners.) kok (and 10/6 prize). Mts. P. Wright, 10 Cameron Street, Onehunga, Auckland. «ot Mrs. R.- Nichols, Wharfe Street, Oamaru; Mrs. E. A. Smith, 6 Tweed Street, Oamaru. oe | Mrs. R, C. Taylor, Havelock, Marlborough; Mrs. McCutcheon, 7 de Carle Street, St. Kilda, Dunedin; Mrs. G. Stevens, Puketapu, Napier. his. Vee

f (Continued from page 53.)

tered piedish with seasoning and a little oyster liquor, and lemon juice between. Have a good layer of macaroni last. Make a white sauce about the consistency of thick cream with the flour, some of the butter and liquor. Pour this over the oysters and macaroni. Cover with breadcrumbs, sprinkle bits of butter over the top and Drown in a quick oven for a few

minutes.-

~Mrs,

R.

McG.

(Oamaru )

I Scalded Pudding. 3 CUPS flour, 1 cup sugar, 1 cup raisins, 1 cup sultanas or currants, 2 slices finely-chopped lemon peel, 1 teaspoon allspice, a little nutiieg, 1 dessertspoon soda, 1 large tablespoon butter. Rub butter into flour, _ad¢é all dry ingredients. Mix with enough polling water to make it the consis. tency of an ordinary steamed pydding. Leave in basin all night; boil or steatn

next dav three hours,

LMrs

K.M.

B.

(Continued on Page 57.)

|[onawwwnae TIT IT LLL Ld h aedddddokd TTI) — — on hn GROSVENOR HOTEL, TIMARU. : Toheroa | Cream Soup pi 4c8 week the "Radio Record" publishes "My Favourite Re cipe" from the chef of-a wellknown New 4ealand hotel. This . week’s recipe, oheroa Cream. Soup, is from the chef of thé Grosvenor Hotel, ‘Fimaru. New ZHALAND is the only place in the world, where toheroas are found, and from. them may be made a most appetisiiig and delicious soup. [1 is a pale green, velvety soup, pleasing both to the eye and palate. The -presént King when touring New Zealand greatly en, ioyed it, Ingredients: 11b. tin toheroas, 1 large onion, 1 carrat, 3 pints milk, 3 pints water, 41d. butter, tld. flour, salt, nutmeg and Y sayemié. . Mince toheroas, onion and car rot, add juice from tin of tohe: roas and threé pints of water, simmer gently for half an hour, then strain through a hair sieve or muslin cloth. Add three pints of mith, salt, Cayenne and small pinch of mace or nutmeg. . Set on fie and bring to boil. In an other saucepan melt butter and dredge into it the flour. Pour: contents of the first saucepan on ring all the time. Bring to the boil and serve. a the flour and butter, slowly stir- . N a ee ae Ol a a

(Continued from page dd.)

, Mash all well, roll into sausages, dip into the beaten egg and: breadcrumbs.

ry 4 golden DrOw J1.

— iiss

W.

(Kamo) .

Radio Surprises. > PAT until stiff 2 egg whites, add 1 cup castor sugar, 4. teaspoon of° and 2 tablespoons of melted butter. Beat all to a cream, then add (stil, beating) 1 teaspoonful of vanilla, Lastly, stir in 2-3rd. cup chopped nuts, 2-8rd cup desiccated coconut and 4 eups of cornflakes; drop in dessertspoonfuls on a greased tray. and bake © half an hour in a moderate oven.-

Mrs,

J.H.

M.

Waikato):

Kidney Soup. 4. OX kidney, 2 turnips, 2 carrots, 1 " onion, loz. dripping, Joz, flour, 2 q rts water or stock, 1 teaspoon vinevar, salt and pepper, alittle burnt sugar for colouring, Wash and peel vegetables, put through coirse mincer. visa kidney. dredge with flour and mix well. Melt dripping’ in pan, add kid-

PKA ANAK AAANANAAANAAAAAANAAACNACACNG ney’ and stir a few. minutes: then add vegetables, colouring, vinegar, etc., and boil for two to three hours... Thicken With the remainder of flour and boil

five minutes, then serve.-

~Mrs:

F.

M.

(Henderson),

Spaghetti Soup. HOOSH 6 or more medium-sized ‘leeks, clean and wash well, . cut thinly, . wash again, and drain well, Melt tablespoon of. butter in a saucepan;.add leeks arid cook ten’ minutes, shaking pan to prevent burning, and until all fat is absorbed. Pour ‘on about, 1 quart of water. and cook’ "30 ' minutes, Wash 80%. spaghetti, break \. into, pieces, put in pan and cook ‘av- , other 15 to 20 minutes. Boil 1 pint \e milk in’ another pan ‘and add" to’ 0 up just béfore serving; also salt and -hepper and "alittle grated cheesé~-

Mrs

F.

M.

(Hendlersor