MAINLY ABOUT FOOD

Radio Record, 31 July 1936, Page 50

MAINLY ABOUT

FOOD

A Delicious Cauliflower Dish.

WRE’S something just a little different for my sister home-cooks this week, now that cauliflowers are so plentiful, and these served as fritters make a delicious garnish. Divide the eauliflower into flowerets, cook these in boiling salted water so that they are

UT . tant a little undercooked, then drain well, and dip into fritter batter, frying in deep fat. Or mix some puree of cauliflower with potato puree, make into balls, egg-and-breadcrumb them and fry in deep fat. Both these garnishes are excellent with any dish demanding tomato sauce. The prize this week has gone to Mrs, E, Lindsay, "Fairview," Waikino, Auckland, for her recipe for Imitation Lobster, which she first tasted in Canada, and has not known it elsewhere, and this reader has gained three stars. Two stars each have been awarded to Mrs. M. I. Sim, Shakespeare Walk, ‘Nelson, for her recipe for Chocolate Honey Balls, and Mrs. Stevens Riddle, Aria, Te Kuiti, for her seasonal recipe for Citrus Jam. One star each goes to Miss S. F. Torlesse, 25 Park Lane, Timaru; Mrs. J. H. Morley, 9 Sillary Street, Hamilton East; and Mrs. P. Wright, 10 Cameron Street, Onehunga, for their recipes for Pickled Beetroot, Cottage Tea Loaves, and Chocolate Tartlets, respectively. Of course, all my readers realise that an error occurred in the weight of flour for self-rising flour which ap-

peared in the July 17 issue. It should have read ten pounds of flour for the amount of rising given. Do any of my sister home-cooks know of any way for making pickle or sauce from left-over last year’s jam?I have an inquiry. 1ZB broadcast a splendid recipe for a floating pudding, and I know there must be many who missed this, so here it is, with the method, from my Turua correspondent, who acclaims it a great success, It’s always a problem how to utilise orange and Jemon skins, and just now when thig fruit is in demand for seasonal complaints, an orange health jelly appeats With a citrus jam recipe for making use of the left-over skins. A nice-coloured jam is the result and tastes well. Hope my Wellington correspondent finds this wholemeal recipe also of some use to her, Mrs, C.8.L. (Christchurch): Best wishes to you and the invalid. Mrs, A.C.M.P. (Marton) : Two of yours next week-very good. Mrs, R.D., jun, (Turua): Thank you very much, Mrs. W.A.S. (Oamaru): Thank you for drawing my attention. Chocolate Honey Balls 302: butter, 40z, sugar, 2 eggs, $ eup milk, 14 cups flour, 1 teaspoon vanilla, 2 tablespoons cocoa, 1 large teaspoon cream tartar, large half-teaspoou of soda, Beat butter to a cream, all sugar and beat until light. Add wellwhisked eggs and beat together. Sift all dty ingredients, then add with the milk and vanilla to the cake mixture. Mix until smooth. Bake in hot gem irons, using a moderate oven. When cool cover with following icing and roll in chopped nuts. Chocolate Honey Icing: 2 cups sifted icing sugar, 1 tablespoon cocoa, 1 dessert-

spoon honey, 1 tablespoon butter, hot water. Rub butter into sugar, add honey and cocoa, mix in sufficient hot water to make gmooth icing. Beat well’ -with

knife:-

M.I.

S.

(Nelson).

Citrus Jam isiiL Gue small swede turnip, cut up ~~ small and cook till very soft, In saucepan put about twelve orange or lemon skins (24 halves), cover wita water and cook till very soft, strain both, mash the turnip with potato masher till a good pulp; also mash the lemon skins to a pulp. Mix turnip pulp and lemon pulp and add 1 cup of sugar to every cup of Duly and hojl till it seta when enoled on

a saucer;

Mrs_

S.

R.

(Te Kuiti).

Pickled Beetroot PEEL and cut into cubes 3lb. of beetroot. Put into saucepan of boiling water to which has been added a teaspoon of salt. Keep boiling all the time, until it is cooked. (If you let it off boiling point it will lose its colour.) When it is cooked put it into a basin and cover witb vinegar. Leave till cold. When cold strain off vinegar and put vinegar into

EEE EEE en Se ae saucepan. There should be about one pint. Add 2lb. of cut-up apples, 2 fairly large onions, $ teaspoon of salt, $1b. white sugar, and 3% to lb, ground ginger (to taste). Bring to the boil and add juice of 1% lemons. Cook until apples are tender, about 20 to 25 minutes. Lastly, add the beetroot, and cook until it is heated throush When enol hatilea and

cover tightly.

~Miss

S.F.

T.

A Timaru_

Wholemeal Biscuits ‘THREE cups wholemeal (fine), 1 cup sugar, }-cup butter, 2 teaspoons baking powder, 2 dessertspoons golden syrup, 4-cup milk. Melt butter and golden syrup, add milk, then add to well mixed dry ingredients. Roll thin and ent into squares, Don’t try cutting with cutters as the mixture ig easier just to cut into

SHape with knire moder. ate oven.

FMrs

S.

R.

(Te Kuiti) _

Cottage Tea Loaves Grrr 902 of flour with a teaspoonful of cream of tartar, and one of carbonate of soda; add pinch salt. Mix in 2oz. of butter with loz. of sugar and loz. of minced almonds, Mix this all together

thoroughly, and pour in sufficient milk to moisten to a soft consistency. Make dough into little loaves, placing one smaller round on top of the larger one, and bake them in hot oven quickly. These quantities should make ten small individual loaves, and can be served hot or cold with hntter Vare cimnla and nina.

Mrs.

J.H.

M.

DiLldic LLL Paci (Waikato)

Chocolate Tartlets AEE a short pastry with 6oz. flour, loz. sugar, }-teaspoon baking powder, rub in 802, butter, and bind toe gether with yolk of 1 egg and a little water. Roll out and line patty pans. Put a little apricot jam in the bottom (any jam will do), Now beat loz. butter, 2oz. castor sugar to qa cream, add 1 egg and beat well, then add 30z ground almonds, 1 level tablespoon cornflour, 2 teaspoons cocoa, a little vanilla, mix all well together, put a teaspoonful in each tartlet, bake in fairly hot oven about

20 minutes.-

-Mrs.

P.

W.

(Onehunga)

Orange Health Jelly 1 92. gelatine, soak in }-pint of water, squeeze 4 large oranges and 2 lemons, add 60z. sugar and 1 pint of water Boil all till dissolved, put in a mould. A little

cochineal mav be used.-

1S

A. C. M.

P.

(Marton),

Floating Pudding J NGREDIENTS; 2 large cups flour, 2 teaspoons baking powder, pinch salt, 1 cup milk. 4oz. butter, 2 tablespoons golden syrup. + small cup sugar, 1] cup hot water. Sift flour, baking powder and salt together, Rub in half of the butter, mix to scone consistency with the milk, Put into large, well-greased basin Melt the remainder of the butter, golden syrup and sugar, add hot water pour all over the dough (The dough will then float.) Do not cover basin Place in saucepan of boiling water, sufficient to come halfway up basin Put lid on Saucepan and steam for half an hour. This makes a fairly big pudding and requires plenty of space to rise in, The pudding will go darker and lose some of its flavour if eooked more than time

stated.-

-Mrs

R.

D.

(Turua)

Children’s Birthday Cake LB. flour, 4lb. sugar, db. butter, 2 eggs, small teaspoon carbonate of soda, 1 teaspoon almond essence, #-cup boiling milk, $lb. sultanas, 4lb. currants, 1 teaspoon mixed spice. Sift flour and soda, rub in butter, add sugar and fruit. beaten eggs and Lastly add

the boiling milk.

-Mrs.

A.

E.

(Hastings).

Kedgeree. NY cold fish, or tinned fish, is suitable for this dish. To Ib. fish allow 60z. rice, 2 hard-boiled eggs, 2oz. butter, salt and pepper. cayenne. Boil and dry the rice, divide the fish into small flakes, cut the eggs into slices. Melt the butter in. the stewpan. add to it the fish, rice, whites of egg, salt, pepper and cayenne, and stir the ingredients over the fire until hot. Turn the mixture on to a hot dish, press it into pyramid form with a fork deeorate with the volk of

egg, and serve hot.

-Mrs.

A.C.M.

P.

(Mar- |

LOM).

Crayfish Croquettes. 1 SMALL crayfish, finely minced, 3 pint milk, 1 tablespoonfu] flour, loz: butter, 2 tablespoons cream, 1 teaspoonful anchovy sauce, salt and a dash of cayenne pepper. Melt butter in saucepan, stir in the flour gradually, add the milk and stir over the fire until thick. Boil. for three min. utes. Take off the fire, add cream, anchovy sauce and seasoning, then the finely-minced crayfish. Spread on a plate to cool, Beat 1 egg thoroughly (Continued on page 55.)

(Continued from page 51).

and prepare 1 cup of fine breadcrumbs. Make the mixture into small croquettes, dip in the egg, roll in breaderumbs and fry in deep, hot fat.

Drain and serve-

~Mrs.

E.A.

B.

Dar-

gaville),

Corn Omelette . ALF a cup tinned corn, two egg whites, two tablespoons butter, pepper to taste, two egg yolks, two tablespoons cream, quarter teaspoon salt. Mix corn with beaten egg yolks Stir in cream and salt and pepper to taste, Fold in stiffly-beaten egg whites, Melt butter in omelette pan. Pour in mixture. Cook till set. Fold quickly in two and serve on a hot

dish.-

Miss

L.

P.

(Oamaru).

Butterscotch Cookies Two cups flour, 1 cup brown sugar, one egg, #1b. melted butter, chopped walnuts, }-teaspoon baking soda. Beat egg and sugar together then add melted butter and dry ingredients. Roll up into two pats and leave overnight, and cut into fairly thin stices and cook in a moderate oven till golden brown.-+}

Mrs.

E.

E.

(Pahiatua) .

Hay Stooks REAM 4oz. butter, 1 smali cup of sugar, add two eggs and two tablespoons of milk; sift together 14 cups flour, 14 teaspoons baking powdec. Bake in a moderate oven until a golden colour. When cold, cut into two-inch squares. Make up one packer of raspberry jelly, and when it begins to set, dip each square of cake in the jelly then dip it in cocoanut. Leave unti: quite set, and cut the top off each cake; put in a little raspberry jam and » spoonful of whipped cream, replace the top and put a strip of jelly xcross the cream, These cakes are not much trouble to make. and are a delichtfua

dish for a children’s party.

-Mrs

C. S.

L.

Sto Abans )

(Continued from page 55.)

A Simple Pudding NE cupful flour (breakfast cup), 2oz. butter, 1 egg, 1 teaspoon baking powder, 3-cupful of sugar, 3-cup of. milk, grated rind of one lemon. Beat: butter and sugar together, add. flour sifted with baking powder, pinch of salt, lemon rind and beaten egg mixed with milk, Beat well for a minute, then bake in a buttered shallow tin. for 20 minutes: nice oven. Serve hot, cut into squares, with jam sauce poured over or by a nice custard made with custard powder. Both are very

toatv and it is a9 anick pnuddine for a

family:

-Mrs.

J.

E.

(Frankton June-

tion).

Curried Sausages 4RY 1 small onion and 4 apple chopped small, add 1 dessertspoon sugar, 1 good teaspoon. curry powder and 1 dessertspoon desiccated coconut; then, almost immediately, 1. cup water. Cook for a few minntes and put in a saucepan with 6 sausages, 1 tablespoon tomato sauce, pepper, salt and a few sultanas, Stew gently for about 4 hour and. thicken with 1 tablespoon of flour blended with water. Putin a dish, encirele with boiled rice and serve piping

hot.

~Miss

A.

(Wanganui)

Apple Sandwich Mx together 2 breakfast cups flour, $lb. butter, 2 teaspoons: baking powder; mix to a firm dough with water. Roll out to required thickness. Mince 8 apples,1 cup of currants, piece of peel, then add 2 tablespoons sugar. 1 teaspoon ground cinnamon, grated rind and juice of 1 lemon; mix together with 1 beaten egy. -Place mince between pastry; bake in good moderate

oven half an hour

~Mrs_

M.

C.

(Pal-

merston North).