MAINLY ABOUT FOOD

Radio Record, 17 July 1936, Page 52

MAINLY ABOUT

FOOD

Home Cooks Appreciate _ .Thesé Pages

The contributions _ to Chef’s page of the ‘Radio Record" continue to grow week by week. It’s not too late to "get a leg in" on the starring system-see the panel on this page. ‘‘Chef’’ is always pleased to have your recipes-and. don’t forget there’s a_ half-guinea prize to be won each week. Address: your entries -to: CHEF, care "Radio Record," G.P.O. Box 1680, Wellington.

ISTER © honiecooks who con-. tribute to these pages seem very appreciative indeed of the. help therein, and one of my correspondents this week has mentioned that as she. has had such a lot: of help and lovely recipes ‘from ~ her... sister home-cooks, © she is eager to pass on some of her favourite recipes. This is very encouraging indeed, and shows a spirit above the mere © winhing of a_ prize.

The prize this week has gone to Mrs. C. ‘Ss. Lewin, 11 Warrington. Street, St. Albans, Christchurch, for‘ her original recipe for Apricot Royal, which is a

very useful recipe for a .winter. sweet, and this reader has gained ' the three stars. Two stars each : have been‘ ‘awarded to Mrs. J. H: Morley, 9 Sillary Street, Hamilton

East, for her delicious recipe’ for Lifebuoys, and Mrs. E, A. Smith, 6 Tweed Street, Oamaru, for her recipe for Girdle Scones, for which she has won many prizes. One star each goes to Miss B. J. Gray, 110 Kimbolton R:0 ad, Feilding; Mrs. W. ‘Hobbs, 172 Bletsoe Avenue, Spreydon, Christchurch, and Miss L. Puttick, West Belt, Oamaru, for their recipes for Cheese Torpedoes, Baked Roly Poly, and Brown Potato Cakes, respectively.

A correspondent in Wellington has written me for special recipes for her husband, and first of all I will give hey the recipe ‘for wholemeal scones, for which she, has asked. To every cup of wholemeal or wheatmeal ‘add one level teaspoon of baking powder, put a pinch of*salt and one teaspoon of sugar if desired. Add either raising or dates: To three cups wholemeal use two ounces butter and mix well. Mix with milk and bake in a very hot oven. There are two recipes containing wholemeal published this week which I have included. for her benefit. "Next week I will give her a recipe for whole wheatbread and wheatmeal honey cake, and I should think the food expert’s talk every Wednesday morning from 3YA should help her quite a lot. . My Oamaru. correspondent, in forwarding her prize-winning recipe for girdle scones has been also given the ingredients she uses for the seifrising flour’: made up of -10oz. flour,;:-30z, baking soda, 6$0z. cream -of tartar. -. Mix, well, but do not add either salt or sugar, as these are ‘inclined to make the flour damp, , The mutton and .peas recipe is for neck of mutton and dried peas, and is a good seasonal dish for this weather. Mrs. W.H. (Spreydon): Always glad to hear from you. . Mrs._M.T. (Westport): Address your entries to "‘Chef," please. Mrs. J.J.C. (Oamaru): Only write on one side of paper, please. , Miss M.F.'(Fairton): Sorry, but I have those. Mrs. R.D. (Turtia) : Whitebait too dear yet, will hold over Lifebuoys. Lifebuoys..'THRED eggs, 2 cup of butter, 14 cups "of light brown sugar, 1 tablespoon of brandy, flour, chopped almonds, cinnamon. Carefully separate the whites and yolks of 2 eggs, drop the yolks into.a ‘small saucepan of, boiling. water, simmer till solid right through, then drain and tub’ through ‘a sieve; | Cream butter and sugar, add the yolks, the other

Shih. Webs Ke STS. ‘ 4 [Hach week siv contributions to the recipe page. are awaraed stars -the prize-winning recipe receives three stars and a half-a-guinea, two recipes are given vwo stars, and three recipes ‘one star each. At. the.end of the year the’ contributor who has collected the greatest number of stars. will’ be aovarded a nrize ot two quinens, and the runner-up one guinea, Below are this week's star win ners. | i xk * ¢ (and 10/6 prize). Mrs. C, S. Lewin, 11 . St., St. Albans, Christchurch, Mrs, J: H. Morley, 9 Sillar} Street, milton East. -. Mrs. E. A. Smith, 6 Tweed Oamaru, : Miss B. I. Gray, 110 Kimbolton’ Road, Feilding; Mrs.: ‘W. Hobbs,’ 172 Bletsoe Avenue, Spreydon, — Christchurch; Miss LE. Puttick, Bian Belt, . Oamaru.’ yt BS en is a

whole egg and the brandy. Beat well, add enough flour to make the dough just stiff enough, roll out and shape into rings with a cutter. Brush over with beaten egg whites and sprinkle thickly with a mixture of almonds, cinnamon and sugar. Bake in a moderate oven. These cakes are really delicious and keen for a long

time.

~Mrs:

J.H.

M.

(Hamilton).

Cheese Torpedoes. : "TAKE loz. rolled oats, loz. grated cheese, salt, little cayenne pepper, soz. flour and 402. butter. Mix the flour, oats, grated cheese and seasoning. Rub in. the butter and form into tight balls, squeezing firmly. Lay on a piece of greased paper and cook in oven for 15 minutes or until golden brown. Roll

in grated cheese while hot.-

Miss

B.J.

G.

(Feilding _

Girdle Scones. TAKE 2 breakfast cups self-rising flour, % teaspoon salt, one of sugar. Put 1 tablespoon cream in cup and 2 table-

spoons water, and fill up cup with milk. Mix and roll out. Have your girdle warm and two clean cloths, one to rub girdle. and the other to roll scones in.-

Mrs.

E.A.

S.

(Oamaru).

Baked Roly-Poly. [NGREDIBNTS : 1 cup shredded suet. 1 eup flour, pinch salt, small teaspoon baking powder, water to mix. Roll out and spread with jam or golden syrup (if golden syrup is used, spread all over the syrup with breadcrumbs or dessicated coconut, this stops the syrup from running), roll and turn ends in. Place in a baking dish and cover with milk. Bake a golden brown (1 hour). ‘This is delicious and quite crisp when cooked. A change from the usual boiled roly nolv.-

Mrs.

W.

H.

, (Spreydon).

Potato Cakes. HALe pound wholemeal, salt to taste, 2lb. mashed potatoes, a little flour, 2oz, butter. Melt butter in a saucepan. Add to potato; season to taste with salt. tir in wholemeal. Turn on to a floured board, Knead with floured hands, then roll to half an ineh in thickness. Cut into rounds. Mark with a fork to prevent blistering. Cook on a hot greased girdle until nicely browned on both sides. erve hot accompanied bv fried or ecrilled

sausages, or bacon and sausares.-

Miss

L.

P.

(Oamaru).

Oatmeal Soup, Qe cup of oatmeal] left from breakfast porridge, % cup barley, which has heen soaked for at least one hour.. one

rasher of bacon fried in butter, two minced onions, three quarts of stock, pepper and salt. . Boil. and simmer one to

two hours.-

~Mrs

F.

M.

(Henderson).

Mutton and Peas. Four pounds neck of mutton, $lb. of ‘dried green peas, a pinch of baking soda, potatoes, and one dessertspoon of cornflour. Soak the peas overnight in cold water, to which has been added the soda. Boil the mutton about an hour, and then take the saucepan of meat from the fire to cool, so that the fat can be removed. Put back on stove and bring to the boil. Add the peas and let all simmer for an hour, seasoning with salt and pepper to taste, Take out the meat placing on a dish. Strain peas, an place around the meat with border of mashed potatoes, _Thicken the liquor from the meat and peas with the cornflour (previously mixed with cold water). Add the chopped parsley and serve all

very Qoe

-Kirs;

B.T.

R.

(Ya4marwwi) ,

Scalloped Crayfish. QXE crayfish, 4 pint white sauce, 2 dessertspoon chopped parsley, 1 teaspoon anchovy sauce, J] dessertspoon tomato sauce, cayenne pepper cover threepence), salt, lemon juice all put into the $-pint of sauce. Butter a piedish, mince crayfish, put a layer on bottom of dish. Cover it well with sauce; another layer of fish, and so on till all fish and sauce are used. Put a thick layer of breadcrumbs. Melt some butter ¢ tablespoon), and sprinkle it plentiful y on the ornmhbs.' Bake 90 ta 2 minntes

in brisk oven.-

-Mrs.

A.C.M.

P.

Marton)_

Candy Sticks. REAL the white of one egg to a stiff froth and work into it as much icing sugar as you can, it will take about quarter pound. Shape the mixture into little rolls and cover them with melted chocolate flavoured with lemon essence, Rol] the sticks in coconut and put aside

to set

Miss

D.

W.

(Blenheim).

Rabbit in Casserole. | OX rabbit, 1 large onion, 1 heape -. breakfasteup breadcrumbs, 2° slices fat bacon, 1 cup milk (breakfast), little thyme, pepper and salt, Soak rabbit in salt and water, cut into neat joints, make a dry stuffing of crumbs, ete, Place layers of rabbit and stuffing till casserole is full, cover with bacon and pour eup of milk over. Put lid on and two

hours.-

-Miss

M.

T.

(Darfield).

Oyster Stuffing. QNE beaten. egg, 1 tablespoon of oiled butter, 14 dozen oysters, 1 dessert~ (Continued on page 55.)

(Continued from page 58.) spoon Jemon juice, salt, pepper, "grate" of nutmeg (to cover threepence), 1 large teaspoon flour, "grate" of lemon rind. Blend all together and add sufficient fresh white breaderuinbs to make it sufficiently

thick.-

Mrg:

A.C.M.

P.

(Martou) .

Plum Pudding. TARE alb. butter, 240%. wholemeal flour, 340z. wholemeal breadcrumbs, 2 eggs, % cup milk, 4 téaspoon baking powder, 3]/b. each of raisins, currants and sultanas, 1 tablespoonful of peel, loz. almonds, 3!b, brown sugar, tablespoon brandy. Beat butter and Sugar to a créam, add eggs one at a time, then flour

and other ingredients, and lastly. the haking powder. Stedm in a basin about

Six hours:

Misg

A.

Wvellington) _

Sago Plum Pudding. QXe large cup sago soaked in 1 eup of milk overnight, add 1 large enp breadcrumbs, 1 cup raisins, 202. butter (melted), 1 teaspoon soda mixed in 1 tablespoon hot milk. Mix all together, adding more milk if neressary. © Steam:

three hourg.--

~Mra;

W.J.

P.

(Te Kuiti).

eumolk Ginger Nuts. | per zlib. of brown sugar and #lIb. honey in a saucepan with the frated rind of 3 lemon and simmer for-10 minutes. then add 3oz. butter, $02. powdered ginger and 1lb. flour. Roll out quite thin, ént Into raunds and bake jn a slow oven for about 20 minites. Hasa are

very nice

-Mrs,

J.H.

M.

Hamilton) _

One-Egg Sponge. BRAT together Ifoz. butter and 802. sugar; add 1. teaspoon golden syrup, 1 egg. and beat well, then 1 scant teaspoon baking soda dissolved in half eap milk. Lastly one géod eup flour with 1 déssertspeén cocoa and 2 secant teaspoons cream of tartar. Bake in sandwich tins. Oven 425dere. RBottom

low ; 15 minvtes ~

-Miss |

M.H.

C.

(¥eild-

wg).