MAINLY ABOUT FOOD

Radio Record, Volume XI, Issue 1, 10 July 1936, Page 66

MAINLY ABOUT

FOOD

Result of an Experiment

This week ‘"‘Chef"? mentions that several home-cooks have sent in just sufficient to cover the price of the "Radio Record’? Cookery Book and would appreciate future correspondents (who wish to have this popular collection of recipes) sending in enough to cover postage. ‘Chef,’ who personally selected the five hundred recipes in the Cookery Book, may be found care of the "Radio Record,"" Box 1680, Wellington.

I AM pleased to let my readers know how popular the "Radio Record" Cookery Book. is right throughout the Dominion, and every week I receive such appreciative letters, one of my correspondents stating that it is a treasure and, in her opinion, very cheap. sIt IS a

wonderful shilling’s worth considering the cost of its compilation, but would my readers kindly remit the money for postage .with their requests? I have quite half a dozen this week where, although the shilling has been enclosed either in postal note or stamps, the small amount for postage has been overlooked, The prize this week has gone to Mrs. R. Duxfield, jun., Kopuarahi, Turua, Thames Valley, for her original recipe for Orange Maearoons, and this reader has gained the "three stars. Two stars each have been awarded to Mrs. Erie Etz, Main Street, Pahiatua, for her recipe for Butterscotch Cockies, and Miss L. Puttick, West Belt, Oamaru, for an unusual recipe for Pickled Figs. One star each goes to Mrs. J. H. Morley, 9 Sillary Street, Hamilton East, Waikato; Mrs. C. S. Lewin, 11 Warrington Street, St. Albans, Christchurch, and. Miss K. E. Goulter, Starboro’, Seddon, for their recipes for Fish Roes in Cheese Sauce, Hay Stooks, and Airman’s Cake respectively, The first prize this week is the result of an experiment after tasting some orange-flavoured manufactured biscuits, and the result was that my sister home-cook’s "Orange Macaroons" proved very much lighter and tastier than the bought ones. Here isa recipe for Pumpkin Jam (for my _= enquirer from Shannon) which has been forwarded by a reliable homecook from Auckland, for which I thank her. Have any of my readers attempted the Guava Jelly published some little time ago, for I can really recommend it? When glancing through this page for a nice tea dish for the cold winter evenings, you will -find a nice savoury in the Vermicelli Rissoles. "Anonymous" (Dunedin): Thank you very much for your letter of June 19. V. (Wellington): Next weekonly too pleased to help you if I can, Mrs. R.D., jun. (Turua), and Mrs. E.S, (Dunedin): Glad to hear from you both again,

Mrs. R.M.M. (Waitahuna): Please address to "Chef." Mrs. B. T. R. (Taum arunui): Your letter appreciated. Miss M.B. (Kel60): Forward 1/2; will post by return, Airman’s Cake HITES of 38 eggs, 14 cups

castor sugar, 1 cup desiccated coconut, 2 tablespoons of arrowroot, essence of lemon and little milk. Beat whites till very light, add castor sugar and beat again a little. Then add arrowroot made into a paste with a little milk, coconut, essence of lemon and pinch of salt. To obtain a good, light cake, beat all this for 10 minutes. Pour into a greased shallow tin and bake in a

very slow oven. When cold cut in two pieces and join together with the following filling. Filling.-Two egg yolks, 1 large tablespoon butter, 2 tablespoons of sugar, grated rind and juice of 1 large lemon. Stir in a double boiler till thick, let cool, then join cake together with it. Ice top of cake with icing made from 1 cup icing sugar, 1 egg yolk and enough boiling water to make it fairly thin. Sprinkle with white or

coloured coconut.-

-Miss

K.E.

G.

(Sed-

aon).

Farmer’s Loaf Cake NE pound apples, 1 teacup golden syrup, 1lb. flour, 41b. butter, 2oz. currants, 1 teacupful brown sugar, 4 teacup sour milk, 1 egg, 2 teaspoons of

powdered cinnamon, 1 teaspoon bicarbonate of soda. Peel, core and slice the apples and stew in the golden syrup until render. Rub butter in the flour, add currants, sugar and cinnamon. Mix soda with milk, add egg well beaten and add to the flour, ete., then add stew- | ed apples and mix well together. Bake in flat tin for 40 minutes in hot oven —

Mrs,

E.A.

B.

(Dargaville).

Nut and Cherry Cake ALF a pound of butter, ? breakfast cup sugar, 3 eggs, 2 level breakfast cups flour, 1 teaspoon cream of tartar, 4 teaspoon baking soda, 8 oz cherries, 30z. chopped Brazil nuts Cream ‘butter and sugar until very light; add eggs (one at a time) and beat each one in till smooth and creamy, Cut cherries in half; roughly chop nuts. Lightly stir in sifted flour, ete, then add the cherries and nats. Line a square cake tin with two layers of paper and put mixture in, keening it well heaped up in corners, Bake in

well-heated oven for one hour.-

-Mrs,

G.

S.

Napier).

Eggless Fruit Cake OUR large cups flour, 3b. butter or mixture of fat, 1]b. fruit (dates sultanas, ete.), lb. preserved ginger. 1 packet spice, 2 teaspoons ecarbona of soda, 2 tablespoons golden syrup, 14 cups sugar, 2 cups milk. Dissolve soda in milk; cream butter and sugar, warm syrup and pour over butter; mix well with milk and, flonr slowly: add fruit last. Stir well and put in hot oven Bake one hour and a half. reducing

heat after half an hour.-

-Mrs.

E.

S.

(Dunedin).

Vermicelli Rissoles OIL $lb. vermicelli in 1 pint milk until tender. Mix into this one hard-boiled egg (well pounded), 2oz. grated cheese, and little salt, pepper and nutmeg to taste. Place mixture on a dish to cool. Shape into rissoles flour, or egg and breadcrumb them and

fry in boiling fat. Serve with hot

Outtered toast and coffee.-

~Mrs:

G.

M.

(Timaru) =

Steak and Oysters "TAKE a nice thick piece of juicy tender steak about 2 inches thick (rump or undereut), have a nice sharp knife and split a nice pocket in it. Now fill with raw oysters. Sew up the opening carefully, Brush over the

steak with melted butter and sprinkle With pepper and _ salt. Then _ griil slowly about 15 minutes, turn it over, brush again with the melted butter, add pepper and salt, grill again another 15 minutes) Now get ready a sauce made with 2oz. melted butter, 1 tablespoon chopped parsley, 1 teaspoon lemon juice, pour the liquid off the grill-into it, place the steak on a dish and pour the sauce over. serve nice and hot with chin potatoes. This is simply

delicious.-

Mrs.

P.

W.

(Onehunga)_

Pumpkin Jam TAKE 8lb, pumpkin, after paring and cutting into enbes, Place in a deep basin, squeeze over the juice of four lemons, cut the peel of the lemons into fine strips (or can be put through mincer) and add to the contents of basin. Spread over the whole, ib, sugar, slice or mince toz, ginger and mix in, Stand aside for 24 hours, then turn into a preserving pan and simmer gently for 14 hours Skim care fully. the whole time. When been cooking 1 honr add loz. butter. When cooked, the pumpkin and lemon should look very clear Place in iars while

hot, seal down when cold.-

_M rs

P.

W.

(Onehunga),

Beet and Ham Roll NE AND A HALF POUNDS silverside beef or veah 4lb ham, nnb breadcrumbs, 1 egg. little milk. seasoning and parsley. Method: Put beef and ham through mincer, then mix in breadcrumhs and seasoning. Add egg and milk Mix well until it combines all together. Put it in a well-floured cloth in a roll shape. Tie both ends and sew cloth down the middle where it joins. Steam 2 hours. Then place it on a dish (in cloth) and place heavy weights on top. Next morning remove cloth and rol] the meat-rolj in

browned breadcrumbs.

Mrs.

V.

Wel-

lington).

(Continued on page 69.)

Apple Cheesecake J{NOUGH boiled apples to weigh db. when cooked, Add jlb. sifted sugar, Melt 30z. butter and add the juice and grated rind of a lemon, Stir well over a slow fire, Line patty pans with puff paste, and put in some of the above mixture. Bake 20 minutes in a

quick oven.-

-Mrs,

E.

McD.

(Oamaru). |

Delicious Peanut Biscuits AKE 7b,’ of butter, 1. small cup sugar, 1 cup flour, 1 egg, pinch of salt, 1 teaspoon cocoa, 1 teaspoon baking powder, a little vanilla essence, } cup shelled peanuts, 1 tablespoon milk. Roast the peanuts and crush them slightly, rub butter in, mix all together

and bake in a moderate oven 20 minutes. Dripping can be substituted for butter. and a dessertspoon of vinegar

for the: egg.-

-Mrs.

G.

S.

(Napier),

Julienne Soup per 1lb, lean meat (beef for preference; don’t cut it up) into a saucepan With 1 lump sugar, 1 onion, a little pepper and salt and 8 pints of ! (Continued on page 73). :

(Continued from page 69.) water, Simmer for 2 hours. Remove from the stove and add 1 cup of cold water to make the fat rise, Allow to cool, Remove the fat and strain the soup into another saucepan. Add 1 carrot and 1 turnip cut into tiny strips; . also a few green peas. Simmer for half an hour. Serve it with the vegetables in it, This soup will be clear if

directions are carried out-

~Mrs:

F.

C.

(Auckland),

Pioneer Pot Roast ‘AKEH either a boned leg of lamb (stuffed with seasoning and sewn up) or 8lb. of topside steak. Melt 2 dessertspoons dripping in a deep pot, Wipe the meat and put into the pot on the stove over gentle heat. Cover close--ly and turn meat when browned on one side; then cook very gently, basting occasionally and allowing 4 of an hour to each pound of meat, In 80 minutes add sliced onions and potatoes, lifting out the meat and placing vegetables underneath, sprinkling salt and pepper over. Cover again and cook until roast is done, Lift roast and vegetables into a dish, place in oven and thicken gravy, which should be rich and brown, Pour gravy over and serve. The suecess of a pot roast depends on slow cooking. If there is any fear of burning, place an asbestos mat under the pot. Use. hot mint sauce if lamb.-

Mrs,

J.H.

M.

(Waikato).

Peach Trifle PLIT 1 dozen small sponge cakes and spread with jam and sprinkle With nuts, join together and place in a dish to form a ring. Soak these with the syrup from one tin of peaches. Heap peaches in the centre of ring of cakes, then pour a boiled custard (cool) round the outside of cake ring, Before serving, Whisk 2 egg whites stiffly, fold in 2 tablespoons castor sugar. Cover fhe.sponge ring with this and decorate the whole with chopped

erystallised cherries.-

Mrs,

McC.

St;

Wilda),

‘Pickled Figs UB. figs, ¢-pint vinegar, 1b. sugar, -- 1.dessertspoon each of ground cinnamon and cloves, 1 teaspoou each of ground mace and allspice. Prepare the figs by washing and cleaning them very thoroughly in hot water. Put them in a basin of cold water and ieave for 12 hours, Give a final wash jin a colnnder and leave to drain, Meantime, prepare the pickling mixture; boil together, | the vinegar and sugar until they are thick, then add the vyarious spices. Simmer for five minutes, then add ths figs and simmer yery gently for an hour, Put into jars and cover securely

T Miss

L.

P.

(Qamaru }

Fish Roes in Cheese Sauce IP 4b. of soft roes in beaten egg, . then jn brenderumbs. and try iw hoiling fat till a pale bisenit colour. Butter a piedish and place the roes in it," For a cheese sauce, bring halt. pint of milk to boiling point. mix a leve} dessertspoonful of corntiour to 4 smooth cream with a little milk and add to the hot milk, with a dessert. spoonful of butter, a teacup of erated cheese and seasoning to taste. Simmer tor two or three .minntes, our yer the roes, sprinkle with breadvemmbs and bake in a moderate ovén until a golden brown, This is really delicleus

-Mrs.

J.H.

M.

(Waikato).