MAINLY ABOUT FOOD

Radio Record, 3 July 1936, Page 52

MAINLY ABOUT FOOD

Cauliflower Pickle Recipe

AM always: pleased to renew acquaintance with my correspondents every week, and to welcome the new ones to our large circle of sister home cooks, but I am = always very interested in the original recipes which come to hand. To experiment with ingredients and regulate their cooking is a job requiring lots of common sense, for no woman-however extravagant she may be-likes to have a failure. In the nut wafers published this week this recipe was concocted to use up a left-over white of egg, and it should. appeal to readers to keep’ this recipe handy, and they .are really delicious. The

prize this week has gone to Miss Heather, Smithfield Road, Wanganui for her Prime Marmalade Relish, which is delicious served with fish or chicken, and this reader has gained the three stars. Two stars each have been awarded to Mrs. P. Wright, 10 Cameron Street, Onehunga, for @ nutritious recipe for Nut Wafers, and Mrs. C. 8. Lewin, il Warrington Street, St. Albans, Christchurch, for her recipe for Rocky Mountain Squares, both of these recipes being original. One star each goes to Mrs. A. M. Wadsworth, Pine Valley, Bienheim; Mrs. Y. MeNab, 230 The Terrace, Wellington, and Mrs, J. Elvey, 77 Lake Road, Frankton Junction, for their recipes for Savoury Prune Rolls, Cauliflower Pickle and Cheese Feathers, respectively. July. -is here and the-frosts are doing their share toward . flavouring many vegetables, and as cauliflowers are plentiful: and very crisp, the unusual Cauliflower Pickle published is a very economical and delicious’ relish. The Creamed Crayfish is served in a ‘Potato Ring, and from Oamaru comes a recipe for Real Lemon Cheese and an eggless substitute. Mrs, 0.8.L. (St. Albans): ‘Thank you, there are still five months to go. ‘Mrs, A:L.W. (Dunedin) : Address, entries to "Chef," please. ~. Mrs. P.W. (Onehunga) : Many: thanks, they were delicious.

Mrs, E.A.B.’ (Dargaville) : Good-

Fill

anpear next week

Miss LP. (Oamaru): Afraid eggs too expensive just

uOW-

Lt will hold over

for time being.

Nut Wafers INCE ib. almonds, 3lb. walnuts and add to the white of one’ egg bedten to a stiff froth with a pinch of salt; then add. 2 tablespoons icing sugar, a few drops of vanilla, % , teaspoon baking powder. Mix = all well together, put on to a baking board with 1 tablespoon of arrowroot, and knead well. Sprinkle the board with the arrowroot, and then roll out very thin and cut into’ finger lengths and bake in a medium oven about 15 . minutes. They will keep nice and crisp in an

air-tight tin _

~Mrs

P.

W.

(Onehunga) :

Cheese. Feathers . ALF pint cold water, $0z. butter, 4 yolk egg, 1 egg white, 4 teaspoonful baking powder, 2oz. flour, 1toz. grated cheese, salt and mustard to taste. Put water, and butter'in a saucepan,. sift flour with salt and mustard. d to

water and butter when they come to the boil, stir well over the fire until mixture is smooth and leaves the sides of the saucepan. Cool, beat in baking powder, _cheése and yolk. of egg. Then stir in the white stiffly frothed, drop in teaspoonfuls: into deep, smoking-hot ‘fat till erisp and golden. Drain on paper and serve as a Savoury on to a, hot dish lined with a,

As stated before, the recipes published in. the ‘Radio Record" are selected for their economy, and home-cooks will appreciate the fact that economy studied over a year, and even several months, will ‘mean a big saving in the’ cost of sustaining . the family. It is a mistake, of course, to cut down’ quantity, but it is no error to study what combination of ingredients will produce most: cheaply an equally nourishing and satisfying dish. "Chef" is rightly proud of the way the Cookery Book is_ selling, and welcomes new contributors. Her address is care of "The Radio Record," Box 1680, Wellington.

paper d’oyley. . Sprinkle grated cheese

over_

~~Mre:

J.

E.

(Frankton’ Junction).

Rocky Mountain Squares (RBAM 40z. butter, 1 small cup sugar, 1 egg, 1 tablespoonful of milk, and add 14 breakfast cups flour, 3\.teaspoon . baking powder and pinch of.,salt. Make into a dough and roll out to: cover bak-: ing tray. Spread with raspberry jam. Beat together 1 egg, 1 cup sugar, 1 cup coconut. Spread this’ over raspberry jam. Sprinkle over chopped. almonds and erystalised cherries. Bake in a moderate" oven; cut into squares whilst hot.- Do not pnack in.a tin until quite

cool:

-Mrs.

C.S.

L.

(St; Albans_

Savoury Prune Rolls ALF ‘pound puff pastry, 2. dozen. prunes, 6 slices bacon, 2 dozen almonds. ~°Cut pastry into. Small oblongs; stone prunes and put an almond in each, wrap the prunes in bacon and put a prune on each piece of pastry, fold over like a roll,.and glaze with egg .(or inilk),

and bake In a quick oven:

~Mrs

A.M.

W.

(Blenheim).

Cauliflower Pickle LICE 8lb, onions, one good-sized cauliflower broken into pieces cover with salt ‘and allow:to stand ° overnight. Drain, cover, with vinegar. and boil "about 20 minutes. Add. one small tin of pineapple cut ‘into pieces.

Thicken with j-cup flour, 2 tablespoons mustard, 2 tablespoons curry powder. 8 tablespoons sugar with the juice from the pineapple. Simmer altogether for

10 minutes

.--Mrs

V.

McN.

(Wellinz-

ton).

Orange Fruit Cake SEVEN ounces sugar, 30z. butter, 9oz. flour, 2 eggs,-2 teaspoons ‘bakingpowder, rind of 1 orange, 8 or 4 tablespoons orange juice,. }-breakfast cup sultanas. Cream butter gnd sugar, add eggs one at a time, then ‘ rind And orange juice. Add dry ingredients and sultanas. Bake in moderate oven sbout

one hour. Ice top if liked.-

-Mrg

T.

C.

Rangiora

Real Lemon Cheese HAL lemon cheese: 6 eggs, ilb. sugar, }lb. butter, juice and rind of’ 3 lemons. Put butter and sugar and grated lemon rinds into a saucepan, Beat egg yolks and whites separately, and when ingredients in pan have melted add the eggs, and lastly lemon juice. Stir continuously until it thickens. then put into airtight jars.. Mock lemon cheese: Boil 2lb. vegetable — marrow until tender, strain, and’ beat . toa pulp. Add 2Ib. sugar, the grated rind and juice of 4 lemons and. }Ib... butter. .Put all into a pot and. boil from a half to three-quarters: of an honr. ‘Keen ctirrins well to keen from’:

burning: Fut into airtighf iars_

~Mrs

J.E.

H.

(Oamaru)_

-Chocolate Sandwich HALE-POUND ‘flour,’ 20z, castor . Sugar, 41b.- butter, the yolk of 1 egg. Cream the butter and sugar, add egg yolk, then flour.| Knead lightiy, . then roll out thinly and cut into small ‘rounds: -Bake in a slow oven about 15 minutes. Chocolate filling: 60z. icing sugar, 30z. butter, 202, chocolate,

_ _ é 1 ‘tablespoon milk. Place the chocolate in ‘a dish over hot ‘Water till soft. Beat the butter ‘and sugar to a cream, beat in ‘the milk, stir in the chocolate. When the biscuits are cold, make them: into: sandwiches with the chocolate filline. Winelv-chopned wainuts mav ‘be

added to the filling.

-M rs

W.

(Kamo).

a (Continued on page 55.)

(Continued from page 53.) _

Creamed Crayfish ALF-OUP peas , either cooked, dried peas, or ‘tinned ones, i-cup grated ~ cheese, 1 cup seasoned white sauce, but ter and milk as required, 1 sized crayfish, masheq potatoes. Flake the crayfish and add to the white sauce. stir till hot and add the peas that have been tossed in.a little melted butter. Beat a little butter and milk. into- the mashed potatoes and linea ‘buttered dish. Pour in the centte the creamed fish mixture. Sprinkle withthe erated

cheese and brown in the. oven.

U Mrg

A.J.

D.

(Dunedin).

Mutton. Turnover Ake about: 1b, of. lean mitten ° (minced. or cut up very fine), and: stew till tender in very little swater, wel) seasoned with pepper and salt. Line a plate with good short crust, spread over it the cooked mutton a& svenly 98 possible, cover with thin hastty, pressing edges well together,

OLLI LL LL LLL ITLL LL LLL LILI LIT TLL III Y | pln dn and cut one or two slits across the top with a knife. Bake rather quickly till golden brown. A Scots récipe. delicious eaten hot with mashed potatoes, and yery good cold for a light supper if cut

into fingers.-

-Mrs,

W.H.

C.

(Te Awa-

mutu),

Nourishing Raisin Custard WO eggs, tb, seeded raisins, 3-pint | milk, 1 tablespoon sugar, an open — tart case. Boil the milk, beat eggs and sugar together ubtil light and frothy. When milk is nearly bofling pour it on the eggs and beat a few minutes, Have ready the raisins, which have been boiled for about five minutes in sufficient wdter to cover them. Strain well and put in the bottom of the pastry case, Pour the custard over and return to a yery moderate oven until custard

sets:

~Mrs

A.

(Wanganui).