MAINLY ABOUT FOOD

Radio Record, 7 August 1936, Page 52

MAINLY ABOUT

FOOD

New Ways With the : -. Familiar Beetroot: ..

Y thanks to all. my ‘sister ‘homecooks for the manner in: which they rally round- when I broadcast "for any special recipe. Quite a number of recipes for Scotch marmalade came to hand, which I have copied and forwarded to my Port Chevalier reader: I am only sorry that I cannot reply to each one. personally.. My Wellington reader must now have some_ good wholemeal recipes, and here’s anothe: this week which is for chocolate health cake, no white flour being used, and

I hope these wholemeal recipes will prove of wide interest to many who are on special diet. Wholemeal used in the same proportion as white. flour makes many delicious dishes-short-btead, and so on. The prize this week has gone to Mrs. A. ©. M. Parkinson,: Crofton Road, Marton, for her "merry-go- .. round" cake, which can also be served as a delicious sweet with cream. This reader has also gained the three stars. Two stars each have been. awarded to Mrs. R. Duxfield, Turua, Thames Valley,, ': for her seasonal recipe for baked ‘beets, and Mrs. C. S. Lewin, 11 Warrington Street, St. Albans, Christchurch,: for a recipe for checolate ‘health cake, a eake very much appreciated by the men-folk. ‘One. star each goes to Miss E. Brown, %5 London Street, Dune- ’ din; Miss. May Adams, 7 Austin Terrace, Wellington; and Mrs. A. .. Paddison, Port Fitzroy, Great Bar... rier, for their recipes for vege-

. table. charlotte, lemon. cheese. pud: ’ ~ ding and Irish treacle loaf, respect--tively. a, co ae ’ Beetroot-is another good winter vege: table, and ‘in addition to the baked beet recipe appearing this week, try some nice young beetroots served this way.. Boil them whole, and wher they are done put them through a potato masher, after skinning them, of course. Add about an-ounce of butter, a teaspoonful. or more of lemonjuice, salt, pepper and a tablespoonful or so of cream. This is a delicious puree that is surprisingly little known and one that my sister home-cooks could try just now whilst beetroot is so plentiful. A Shannon = sister home-cook has Written to say that she had tried ‘out the sago plum pudding published in the July 417 issue, and sends thanks to Mrs. W.J.P. (Te Kuiti) for a delicious and successful pudding, and one which she can thoroughly recommend. The Hawthorn jelly recipe published will be found a delicious recipe, and one that can be made very cheaply, as the

EE Nene enn APSSISSRIENE.S ‘berries can be gaiihérea for nothing from any hawthorn. hedge "Hail Caledonia".. (Oamaru) : Many thanks, have. forwarded. _Tecips and sample to inquirer.

10/6 to be Won © : Every V Week

TITT IZ IL Chances for Home Cooks |S the year progresses interest ‘in the. ‘star’ system adopt-

ed on these Pages grows keener and keener. And Chef's mailbag; ~ * too, continues to grow week by’ week. Rem e mber, there’s a 10/6 prize to be won each week.

Address your recipe contributions to "Chef," care "N.Z. Radio Record,"’ G.P.O, Box 1680, Wellington. Jae met) mm ie whe

Merry-go-Round Cake

THIEL UL MEME ene it ti i i nt nt nth HOPPED walnuts, candied cherries, | large tin pineapple slices, }-cup butter, 3-teaspoon baking powder, 2 eggs, cream (flavoured vanilla essénce), | cup light brown sugar, }-cup castor sugar, $-cup flour. Melt butter in the bottom of a ‘large, deep, strong sandwich tin eight inches in diameter, Spread the brown sugar evenly on top. Place one. slice of pineapple in centre, cut .remainder of slices in quarters crosswise. Arrange in circle round centre slice, seeing ‘that rounded edges all face in one direction: . Fill hollows in centre of quarter slices with chopped walnuts and candied cherries. Sift fléur with baking powder. Beat white sugar and eggs together till very light and fluffy, then fold in flour, Pour over the pineapple. Bake in a moderate oven till firm. Let cake shrink from sides before turning out PE ee ee ee ed TED

carefully.-

-Mrs.

A. C. M.

P.

(Marton)_

Mrs. A.P, (Port Fitzroy): ‘Your letter gave me great pleasure and encouragement, ; Mrs, J.H.M, (Watkato): Many thanks for your appréciative letter, Mrs. V.M.D. (Turua): Cures next week, and please accept my thanks, Mrs, T.C.T. (Shannon): I wag ine terested, thank you. Mrs. C.S.L. (Christchurch): Glad you are enjoying "star" contest. Mrs. A.O.B. ((Tauranga): Pleased to hear from you. again. Mrs. A.M.W. (Blerheim): Glad to get them but only one at a time, please. Baked Beets WASH but do not peel till after baking. Turn, if need be, occasionally, to avoid burning. Serve with butter, pepper and salt, the same ag if boiled, but they will ‘be found nicer and sweeter than if boiled. Another way after baking (or boiling) is to hash with an equal amount of cold potatoes and warmed up with a little butter, milk, and pepper and salt to taste. This method is much nicer than potatoes

alone for breaklast;

~Mrsa

R.

D.

Turua

Chocolate Cake REAM together 4oz. butter, 1 cap sugar, add 2 eggs and 2 tablespoons milk; add ilb. wholemeal, 1 tablespoon eocoa, 1 teaspoon baking powder, 1 tea-eup coconut, 20z, walnuts, 3 teaspoon salt. Mix all together and bake in a moderate oven 1 hour. This eake will keep fresh and moaist for over

a week.

-Mrs

C.S.

L.

(Christchurch).

Vegetable Charlotte [NGREDIENTS: Two carrots, 2 parsnips, ] tin sweet corn or green peas, 1 onion grated, joz. cornfiour, 4 gill colq water 3 pint white sauce, seasoning. stale bread and dripping. Method: Cook and mash carrots and parsnips. mix with corn and grated onion, and add white sauce. Add cornflour which

should be mixed to smooth paste with $ gill cold water. Line a cake-tin or tin mould ‘with slices of bread which have been spread with dripping. Put the vegetables on, and cover with bread. Bake in a hot oven for $ hour. Turn out carefully, and serve garnished with baeon rolls. ‘This is also nice served

eold.-

-Miss

E.

B.

(Dunedin).

Irish Treacle Loat [NGREDIENTS: One cup buttermilk (or sour milk), 1 cup treacle (or golden syrup), 3 cups flour, 1 teaspoonful salt, 1 teaspoonful baking soda. Method: Beat together treacle and buttermilk (reserving 1 tablespoonful buttermilk in which dissolve soda), add flour sifted with the salt. Beat well and lastly, mix in thoroughly milk in which soda was dissolved, Pour batter into bread-tin. Bake in moderate oven 45 minutes. When cool ent in slices

and butter.-

~Mrs

A.

P.

(Port Fitzroy).

Lemon Pudding Or abont four ar five slices of white bread into small squares. Stale bread may be used. Put into a piedish and cover with one and a quarter cups

of boiling water. Put Ib. butter, one large cup of sugar, juice and rind of two large lemons in a saucepan with one large cup of water and bring slowly to-the boil, Remove from fire and pour over two well-beaten eggs. Add this mixture to the soaked bread, and mix gently together. Place piedish in a dish of cold water, and bake in a moderate oven until firm, This can be decorated with whipped cream or meringue. Can be served hot or cold.-

M.

A.

(Wellington),

Coffee Roll ON E teacup flour, $ teaspoon cream of tartar, a large pinch of carbonate of soda, 1}o.. butter, 2 eggs, 30z. castor sugar, black coffee. apricot jam, 1 tablespoon of milk. Grease tin and line it with greased paper, which stands abeve the sides of the tin. Sieve the flour, soda and cream of tartar. Whisk eggs and sugar till creamy. Fold in flour and milk and add sufficient black coffee to. flavour the mixture. Meit butter and stir in lastly. Pour in tin and spread evenly. Bake in hot oven for 8 or 10 minutes. When cooked turn out on sheet of (Continued on page 55.)

(Continued from Page 53.)

paper dredgéd with eastor sugar. Cut a strip of sponge off each side (just the outside hard edge). Have the jam ready warm, spread it over, then roll up. Do not overcook sponge or it

will not roll up.

~~Miss

M.E.

H.

(Te

Awamutu

Hawthorn Jelly Sx pounds scarlet berries and juice of two lemons. Barely cover berties with cold water, boil two hours, then, strain and add 1 cup sugar to each cup of liquid. Add lemon juice

and boil rapidly till it jells.-

-Mrs.

A.O.

B.

(Tauranga).

Fish Patties For each serving take a round of bread lin. thick. Take out centre half-way through with a smaller eut-. ter, Dip in milk. Then ‘in beaten. egg and sift ‘over fine dry breadcrumbs. Fry a nice brown in boiling ‘fat and lay on draining papef on the rack.

APrepare a filling by bringing 4 cup top milk to the boil. Thicken with a little cornflour and add salt and pepper to taste and 1 cup of any cold cooked fish flaked, 1 yolk of hard-boiled egg chopped up. Stir gently till nice. and hot, then fill pattie cases. Decorate with some pieces of ere white and

chopped parsley. Serve hot.

~Miss

E.F.

R.

(papatoetoe)

Honey Orange Pie AKP 1 tablespoon butter, melt in enamel saucepan; when melted stir in 1.tablespoonful flour. Remove from fire. add juice and the grated rind of 1. sweet orange. 1. cup honey, and 2 well- beaten egg yolks. Mix well together, stir in 13.cups milk and cook over a gentle heat until thick and creamy. Line g pte-dish with good short pastry. then pqur in the honey mixture, cook in a: moderately hot oven for 20 minutes. Make a meringue (Continued on page DT),

(Continued from page 55),

of 2 egg whites beaten very stiffly with 2 tablespoonfuls eastor sugar, cover top of pie and return to medium oven wnt] -merinene jc nHle Solden brown '

~Mrs

E.A.

B.

(Dargaville);

6.6 — Tea INCH up any left-over cold meat, season to taste, Then whip up an egg with a pinch of salt. Add about $ cup of milk, a cup of flour, also a teaspoon of baking powder, Add minced meat to the batter, stir well, and bake in greased roasting dish till Keawn Qaveon has telth ane onda...

tl Ot 'Mrs:

F.

C.

Oc Ldu L0 0r0 Oct Ocou (Te Kuiti) .

Stuffed Apples . .LAtsE cooking apples,» strawberry "=. jam, blanched. almonds, castor sugar, butter. Wipe the apples, remoyé the cores, and cut through the peel all round, midway between the top and the widest part. Put a teaspoon

oor vias * =" eee ee ee en ee ee of jam in the hollow of éach apple, add chopped almonds to half-way and fill with castor sugar. Place in a bak-ing-dish, put a small. piéce of butter on the stigar in éach-apple, add ehough water fo ¢over the bottom of ish. Bake slowly. until apples are done-

Welshie

(Rotorua).

’ . PakE Zoz cooked rice, 1 pint milk, ' 2 eggs, 4oz. flour, 20z butter, little essence lemon, loz. sugar, Put flour into a basin; drop in the eggs and mix weil. Add the milk gradually, and the rice. Heat some butter in a frying pan, drop in one tablespoon of the mixture at a time, Fry golden. brown: drain on . Hnanar Pileaon a ditgh and amrinicla with

Aet sugar:

-Mrs.

J.E.

H.

(Oamaru)