MAINLY ABOUT FOOD

Radio Record, Volume X, Issue 3, 24 July 1936, Page 50

MAINLY ABOUT

FOOD

Wholemeal Flour Recipes

As there are still five months to go before the end of the year and the close of the recipes competition in the "Radio Record," there is still plenty of time for new contributors to send in their favourite recipes and still be among the prize-winners. So far the stars have been evenly distributed and all contributors have an equal chance. Please address all contributions to "Chef," care of the "Radio Record," Box 1680, Wellington.

As was to be expected, with the approach of August, the price of butter has risen, so that home-cooks will now have to wateh this commodity as far as eooking is concerned, and a little camouflaging with g00d dripping will have to be practised for those who are naturally economical. I have given the first prize this week for an original recipe for Snaps, which require no butter and only one egg, and as

& sample was submitted to me I am eager to pass this recipe on to my sister home-cooks, for I know that it will be appreciated by them. The. Snaps do not crumble, are very light and crisp, the amount making quite a lot caret =

itn tet) Ti of biscuits, and not only the children but grown-ups will think they are delicious. The prize this week hag gone to Mrs. E. A. Smith, 6 Tweed Street, Oamaru, for her original recipe for Snaps, which are really delicious, and this reader has gained the three stars. Two stars each have been awarded to Mrs. ©. S, Lewin, 11 Warrington Street, St, Albans, for her original recipe for Pineapple Sally, and Mrs. Dyson, Seddon Street, Ravensbourne, for her recipe for Alexandra Cake, One star each goes to Mrs, A. C. M. Parkinson, Crofton Road, Marton, Mrs, P. Wright, 10 Cameron Street, Onehunga, and Miss L. Puttick, West Belt, Oamaru, for their ro-

cipes for Andernuatt Cream, Vegetable/ Straws and Corv' Omelette, respec: . tively. For my Wellington correspondent, the two recipes containing wholemeal fiour which I promised her last week. appear in this issue, and I hope she will find these useful. A Kakanui correspondent has forwarded two which might also suit her, and these will appear next week, with a

Special recipe I am going to pass on to you all for Chocolate Tartlets, which are delicious. I have a request from Port Chevalier for a recipe for Scotch Marmalade; I have not one for this, so that if any reader can oblige, I will be grateful. Mrs. A.W. (Linwood): Please address your entries to "Chef." Mrs. A.O. (Kakanui): Next weekthank you. Mrs. G.H.B. (Tahakopa) and Mrs. ©.M.M. (Ohai): Thank you both. Mrs. P.W. (Onehunga): Parcel received and appreciated very much. Mrs, A.W. (Inglewood) : Just write on one side of paper please. ‘ Whole Wheat Bread ° AKT five cups of sound wheat and wash well; put into a saucepan with more than enough water to cover. Boil gently for one hour, and when cool put through the fine grinder of the mincer. Now take three pressed of the minced wheat, four cups flour, ‘1 teaspoon salt and blend well in a basin. Make a well in the centre and put in one tablespoon treacle, half cup yeast and 1} to 2 pints Iukewarm water. Mix into soft dough and put in warm place to rise. When well risen, knead on floured board, eut into loaves and put into greased tins.: When sufficiently risen again, put into good bread oven, and bake 13 hours, This bread is delicious and hag distinctive flavour. Wheatmeal Honey Cake QNE breakfast cup honey, two tableSpoons melted butter, 2 eggs, half teaspoon bicarbonate soda, half teaspoon mixed spice, half teacup buttermilk (or milk), pirich salt, two breakfast cups wheatmeal flour. Mix butter with honey in basin, then add beaten yolks of eggs; dissolve soda in milk and add, then flour, spice, salt and whites of eggs beaten to froth, Mix well together, and pour mixture inte

_ Snaps TEACUP syrup, 1 teacup sugar, I teaspoon soda, | teaspoon ginger, | téaspoon cinnamon, | tablespoon vinegar, | egg, a pinch of salt and flour. Method: Bring syrup and sugar to boiling point, pour over the soda and spices. Beat the egg and add to the warm mixture, then the vinegar, and enough flour to make a stiff dough, roll into balls and bake in moderate Oven on a greased oven slide —

Mrs.

E.A.

S.

(Oamaru).

well-greased tin, and bake in moderate oven thirty to forty-five minutes. Alexandra Cake ALB, butter, 4 cup sugar, 1 heaped breakfast cup flour, 1 egg, 4 teaspoon baking powder, essence vanilla, raspberry or apricot jam. Beat butter and sugar, add beaten egg and rest of ingredients. Spread ~# of mixture in a 10in. square tin (well-buttered), spread with jam, then add rest of mixture in

DBSV BST BSC LSC LTE al F\ SE ha! Lat al ESE SO lb 3-spoon lots on top of jam and sprinkle over the top with chopped walnuts.

Bake in slow oven 4 hour more.

-Mrs.

M.

D.

(Ravensbourne),

Pineapple Sally REAM together 80z. butter, $4 cup sugar, 1 cup flour, 1 egg and } teaspoon baking powder. Roll out and line a fairly shallow dish, leave enough dough to make a lid for the dish; prick lid all over and sprinkle with chopped almonds and sugar. Bake in a rather slow oven. Make up one. pineapple jelly, using the liquid of a small tin of pineapple and using water to make up the required quantity. When cake is eooked fill with chopped pineapple and when jelly begins to set, pour over the pineapple. Put the lid on and leave till jelly is quite firm. Serve either plain as a cake or with whipped cream as a sweet, Very dainty and appetis-

ing:

~Mrs:

C.S.

L.

(St. Albans).

Andermatt Cream Two breakfast eups milk, two level tablespoons rice, one tereup cream, fouy sheets gelatine, one teacup ripe or candied fruits cut in pieces, vanilla to taste, Rinse mould (shallow) with cold water, Wash rice, boil the milk. sprinkle rice into it and stir well. Let it reboil and then simmer very

Slowly till rice is soft, and the whole a-soff, creamy mass. Keep it weil stirred. Put this into a basin. Dissolve the gelatine in two or three tablespoons hot water. When dissolved strain it into the rice. Cool five minutes. Stir in the cream, fruit and vanilla. Then pour into the wet mould. When firm turn out and serve with whipped cream or boiled custard.

-Mrs,

A.C.M.

P.

Marton).

Vegetable Straws (J00K two medium -potatoes, two car: rots, one parsnip together . until tender. Strain and mash well, leave aside until cool, then put into a mixing bowl; add one cup flour, one teaspoon baking powder, pepper and _ salt to taste, two ounces grated cheese; bind together with beaten yolk of one egg, two ounces melted butter. (Save a little of egg to brush over the top.) ‘Put on to a floured board, roll out to about half an inch thick, and brush over with the reserved egg mixed with little milk. Out into lengths about 5in. long and 4in. wide, place on greased trays and bake in quick oven until ‘golden brown. These are delicious served hot with the hot dinner, or car be eaten as a savoury for supner.-

‘Mrs.

P.

W.

(Onehunga).

Vegetable Sausages. AKE 3 carrots, 2 onions, 1 parsnip 4 pint peas, loz. butter, 1 egg. salt and pepper, 1 tablespoon chopped parsley, breadcrumbs. Soak the peas overnight, then boil til] soft, with mint. Boil all the other vegetables and when tender mix with: the peas, add parsley, salt and pepper to taste. Sweet Potato Pudding ’ JNGREDIENTS: ilb. kumeras, +4Ib. brown sugar, 230z. butter, 4 gill » cream, 4 grated nutmeg, a small piece of lemon peel, 2 eggs, 1 dessertspoon

flour. Directions: Boil the kumeras well and mash thoroughly, passing it through a colander; and while it is yet warm mix in sugar and butter; beat the eggs and mix in when cool, with the flour, grated lemon peel, nutmeg, ete., very thoroughly; butter a piedish and bake 25 minutes in a moderately hot oven, May be eaten with wine sauce or any other sweet sauce.-

Mrs.

R.

D.

jun. (Turua).

(Continued on: page 538).

Ke SLats. =| [Each week six contributions to the recipe page are awarded stars -the prize-winning recipe reeeives three stars and a’ half-a-. guinea, two recipes are given two 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 awarded a prize of two guinets and the runner-up one guinea. Below are this week’s star winners.] xk ew (and 10/6 prize). Mrs. E. A. Smith, 6 Tweed Street, Oamaru. x Mrs. C. S. Lewin, 11 Warrington Street, St. Albans, Christchurch; Mrs. Dyson, Seddon Street, Ravensbourne, * Mrs. A. C. M. Parkinson, Crofton Road, Marton; Mrs. P. Wright, 10 Cameron Street, Onehunga; Miss L. Puttick, West Belt, Oamaru. Week|

(Continued from page 51). Prune Dainties ONE cup flour, $ cup sugar, 2 tablespoons butter, 1 egg, one-third cup milk, $ teaspoon carbonate soda, 1 teaspoon cream of tartar, pinch salt, a little boiling water, 18 to 20 stoned

prunes. Pour 1 tablespoonful boiling water on to the butter and sugar and beat to a cream, break in egg and beat again, add milk, flour, soda, etc., put one teaspoonful of mixture into small patty-tins or cake cups and then on each one stoned prune; put a little mixture’ on top of each and bake in moderate oven. A few chopped walnuts

may be sprinkled on if Mked-

-Mrs,

F.

M.

(Henderson