MAINLY ABOUT FOOD

Radio Record, Volume X, Issue 5, 14 August 1936, Page 50

MAINLY ABOUT

FOOD

Original Recipes Awarded Stars.

HE principal star winners this week are all for original recipés, the "Weonomy Cake" containing no butter and only two eggs, the recipe submitted making eight pounds of delicious cake and costing only 33d. per lb., so my reliable Christchurch correspondent has well named her recipe. The Pumpkin and Apricot Jam recipe sister homevooks will also find a valuable addition to their cooking library, the two pounds of dried apricots making sixteen pounds of beautifully flavoured jam.

alll ua ettets the pumpkin cubes keeping their shape and developing a combined apricot and lemon flavour, and for cheapness this also cannot be beaten. The prize this week has gone to Mrs. A. M,. Wadsworth, Pine Valley, Blenheim, for her original recipe for Cream Cheese Savoury, and this reader has gained the three stars, Two stars each have been awarded to Mrs. R, Duxfield, Kopuarahi, Turua, for her original recipe for Pumpkin and Apricot Jam, and Mrs.-C. S, Lewin, 11 Warringten Street, St. Albans, Christehureh, for her original recipe, which she has named "EKeonomy Cake." One star each goes to Mrs. E. A. Smith, 6 Tweed Street, Oamaru; Mrs. B, Lindsay, "Fairview," Waikino, Auckland. and Mrs. E. A. Barrow, Dargaville, Northern Wairoa, for their recipes for Worcester Sauce, Parsnip Chowder and Cherry and Ginger Meringue Cake respectively. In reply fo: my Masterton reader, she did not mention. what. .kind of jam she wishes to utilise, but black jam cannot he reeommended as the colour is bad ‘tor pickle, An Oamaru correspondent has been good enough to send in a recipe for Sweet Pick:e for her, but left-over jam can be made like new by bringing one cup of sugar and one cup of water to boiling point, then adding

jam and boiling for a few minutes. The Worcester Sauce Recipe sent in by the same home-cook is equal to the very best that can be bought, and keeps for years, and home-cooks should get busy with this recipe before the garlic be-; gins to grow. Two valuable recipes for coughs and colds have come to hand, and during this season will not go amiss, and here is one, the other to follow: Slice up a few mild onions, sprinkle sugar over them, and set in the oven in a suitable dish to simmer until the juice may be all squeezed out, then thoroughiy mix with the sugar forming a very nice thick syrup. The dose is a teaspoonful four or five times a day, is a »erfectly safe and reliable cure for all, even for the smallest child. Mrs. J.H.M. (Waikato).-Sample received; it is delicious, and many thanks. Mrs. BAS. (Oamaru) you very mu Miss 5. % (Feilding).-Next week. Mrs. C.S.L. (Christchurch) .-Recipe appreciated from us all. Mrs. R.D. (Turua).-T'd feel. awfully proud of tat Mrs, -Writing you first 5 ovctunity Mrs. J.McK. *(punedin) --Thank you; next week. 4

Pumpkin and Apricot Jam NGREDIENTS: 2b, dried apricots, 6lb. pumpkin cut in cubes, 3 lemons, 10 breakfast cups cold water, 9]b, sugar. Peel lemons as thinly as possible (avoiding and discarding the white part, as this is bitter), and cut yellow part into fine

tHSEEEMSae1 Cream Cheese Savoury EEL and slice 3 onions and boil gently in enough water to steam them. Add a small piece of butter, and a little mustard mixed, a little sugar, salt, and vinegar. When all is well mixed, and onions cooked, add about 3 cups of milk and thicken with cornflour (about 1} tablespoons). When done add a cupful of grated cheese, and serve on hot toast.-

Mrs.

A. M.

W.

(Blenheim).

Rising Prices WY HETHER prices rise or not, you can still do your cooking without undue waste of money, because home cooks from all over New Zealand are willing: +o helo you through these pages. 3:

Perhaps you; 2: too, have some good recipes > which will help the others-and: you have the addded attraction c a possible prize either now or at the end of the

year through "‘Chef’s’’s star system. Address your baking and cooking ideas to "Chef" c/o "N.Z Radio Recard," Box ‘680, Wellington, and join with dozens of others in this splendid recipe exchange. _

shreds, cover with one cup of the water. Wash apricots well, place.in large enamel bowl, then put prepared pumpkin and inside of lemon (cut into small pieces) on top of apricots, Pour the remaining 9 cups of water over, and leave all standing 24 hours. Next day cook lemon peel in separate Saucepan until very tender, making up amount of water as it boils away. At the same _ time bring pumpkin and apricots, ete., with sugar added, slowly to the boil, add lemon rind (when tender), skim frequently, and boil slowly until a little sets when tested, about 2 hours, Put into clean,

warm jars. Seal when cold.-

Mrs.

R.

D.

(Turua)

Economy Cake * 19°. best beef dripping, 2 eggs, 11b. light brown sugar, 2 tablespoons treacle, #pint of milk, 241b. flour, 23]b. mixed fruit, 1 teaspoon soda, 1 teaspoon baking powder, 4 packet spice, 4 Jemon (juice only). Cream dripping, add sugar,

treacle, eggs, and milk (in which soda has been dissolved), add sifted flour and baking powder, and finally, fruit, spice and lemon juice. Mix well, and put in a large prepared cake tin. Bake 3 hours, reducing the heat after the first 3-hour. This makes a large dark cake weighing

8lb: O2 more:

Mrs:

C. S.

L.

(Christ-

church:)

Sweet Pickle OLB. pears, 2Ib. bananas, 2lb. apples, llb. dates, 1 quart vinegar, or a little more, 1 teaspoon cayenne, 1 teaspoon cinnamon, 4 teaspoon salt. Cut up fruit no smaller than dates. Put vinegar in pan and eut fruit, boi] about + hour, then add 91h jam and simmer slow!v for + hony —

Mrs.

E. A.

S.

(Oamaru). |

Worcester Sauce ) 1 GALLON vinegar, 3lb, treacle, ib. garlic, 71b. cloyes, + whole pepper, ‘oz, cayenne, smal] $-cup salt, 2-cup sugar, (Continued on page 538),

Shih. Vechs {Bach week six contributions to the reripe page are awarded stars -the prize-winning recipe reveives three stars and u _ hali-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 guineas and the runner-up one guinea. Below are this week’s star win- © ners. ] wk ke (and 10/6 prize) Mrs. A. M. Wadsworth, Pine Valley, Blenheim. x Mrs. R. Duxfield, Kopuarahi; Mrs. C. S. Lewin, 11 Warrington Street, St. Albans, Christchurch. ¥ Mrs, E. A. Smith, 6 Tweed St., Oamaru; Mrs. E. Lindsay, ‘"‘Fairview,"’ Waikino; Mrs. E, A. Barrow, Dargaville. . nan ah eR A OE bo A Oe a Om A oe 8 ee 8 ee

(Continued from page 51.) i good tablespoon flour, Method: Burn sugar in oven till biack. Mix tlour with a little cold vinegar, add both when the vinegar boils. Boil for #?-hour, Will

keep for years.-

-Mrs,

E. A.

S.

(Oamaru).

Parsnip Chowder FRY 2 tablespoons of finely-sliced fat salt pork in a saucepan till golden brown. 8 cups full of dried parsnips, 4 of diced potatoes, and 2 medium-sized onions, finely chopped. Cover with boiling water and simmer till vegetables are tender (about # of an hour). Season with a small teaspoon of salt, 4 teaspoon of pepper; add 8 cups full of milk and let come to a boil, Thicken slightly with one tablespoonful each of flour and but~ ter melted together, blended with 2 tablespoons of cold milk. Serve hot with erisp crackers or diced bread fried brown.-

Mre

E.

L.

{Waikino)_

Cherr ty and Ginger Cake 1. LARGE eup flour, $ cup cornflour, 4 teaspoon Bue, 14 teaspoons baking powder, 4 cup sugar, i eup butter, 3 egg yolks, 3 cup milk, teaspoon lemon juice, 1 cup cherries, 4 cup preserved ginger, cut up. very = small. Cream the butter and sugar well together, then beat in the egg yolks one at a time. Sift flour, baking powder, cornflour, and salt, and add alternately with the milk, beating well after each addition. Lastly stir in the cut-up ginger and lemon juice. Bake in well-greased cake tin in'a moderate oven for 30 minutes. Remove from tin and cool. For the meringue, fold two tablespoonsful sugar into the stiffly-beaten egg whites and continue beating until very stiff. Pile the . Ineringue lightly on top of cake. .decorate with whole cherries, and return to oven unti] meringue is lightly browned, about 15 minutes, in very moderate oven.-

MTs.

E. A.

B.

(Dargaville }

Apovle Salad PREPARE the. following dressinghalf a cup of cream and milk mixed, 1 dessertspoon sugar, $ teaspoon mustard, pepper and salt to taste, and 2 teaspoons vinegar. Into this mix 3 grated apples and one small grated onion.-

Miss

V.

C.

(Herbert).

Date Savovries 502. flour 5oz. butter, 202. cheese, 3 teaspoonful cayenne pepper, pinch of salt, #lb, dates. Yolk of an egg and one tablespoonful milk. Rub butter into flour and other ingredients, put yolk in the middle. and milk on top, and mix {into a dough. Rol] out or cut in half. Spread dates on one half and put other /nalf on top and cut into fingers about 4 inches long and bake in a moderate oven. Put a little boiling water oy dates to soften them. but let them get quite cold Defore putting on to the pastrv. (Verv

nice indeed.)-

‘Miss

M.

H.

(TTimaru)

Petad Mince Roll 1°. beef steak, minced; 13 cups flour; 2 tablesnoons butter: 2 teaspoons baking powder; #-cap milk: little salt. Mix flour. ete.. and roll out. Spread minced steak over and season with penner. and salt.. Roll up like a roly-noly, Place in a piedish. then nour over one cunful of hot good ¢cravy, and hake in fairly hot

oven until nicely cerisped.-

~Mrs

M.

J.

(Cambridge. )

P-%--4I Nvavrgas ELECT as mwanv large oranges as required, and from the stem end of each eut enough rind fo flatten, so that it will stand upright From the other end eut a generous slice to form a lid. and then prick the exnosed end of each quarter, using gq fork or skewer and well perforating the inner skin. Put on top sugar to taste. add one teasnoon of port (Continued on page 57),

(Continued from page 6a.) far other wine) to each orange, Replace the ‘lid’ and cook in moderate eayen until the rind is tender. Serre with eream |

ang sugar,-

~Mrs.

A. E.

J.

(Hamilton)

Chocolate Sponge Drops "THREE eggs, j-cup castor sugar, one-third eup flour, ‘2 tafile‘spoons cocon, — pinch = salt, few ‘drops. vanilla. Beat the egg whites ‘stiff; Sift in’ sugar; then add wellbeaten’ yolks. Then fold in flour and rocog Which has been-sifted two or three times and add essence of yanilla, Drop in small rounded teaspodnfuls on buttered paper ‘and bake in a moderate oven about 20 minutes. Keep in an airtight jar till needed,.then put whipped eream betweev twe and ‘sift jeing sugar over. These _keep for weeks and if the. cream is put in an -hour or two before using, are as soft and spongy as frevhly-baked draps.-

Miss

E. F.

R.

(Papatoetoe).

Derwent Treacle Scones TAKE 83 cups flour, 3-cup treacle, 2 4... tablespoons brown sugar, J tablespoon butter, 1 small cup milk, 1 tablespoon water, 1 teaspeon cream of tartar, 1 teaspoon bicarbonate of soda, Sift dry ingredients, Put butter, water. and treacle into a saueepan, warm till butter js melted, then add milk and stir it well into dry ingredients, Turn oy to a floured _ board, knead, roll. into shape’ and bake 20 minutes in a good oven, These scones

will -keen moist for several days.-

Mrs;

A.

E.

(Christehureh).

Vegetarian Rissoles YALY-CUP of lentils, }-cup of breadcrumbs, }-cup of minced ‘walnyts. 2 tablespoons of bran, 1 onjon,'1 egs and a little salt and pepper. Boil-lentils and chopned-up onion in a little salted water foy 20 minutes, then drain wel] in a gravy strainer. Beat up egg, add walnuts, breadcrumbs, bran and lentils, Season with alittle salt and pepper and mix well, With a little flour mould into nissoles, dip in egg and erumbs and fry in boiling fat until a ni¢e brown, Serve with gravy seasoned with tomato sauece-

M.

M.

(Otago) _

Scalloped O ysters Roerr or pound about one pint .of _¢rackers, finely; well butter the scallop dishes, cover the bottom with: eysters, season with pepper, salt, and a little pulverized mace. and cloves; then # layer. of crackers, moisten slightly with oyster liquor whieh has been mixed with a beaten egg, alternate the oyeter and vrackers until you-bave three layers, ‘the: last layer ‘being crackers, cover the top — with emalf pleces of butter and_ seule ficient liquor to ‘well moisten; ‘bake 30 to'40 minites. . Garnish each dish with parsley, and serve with . brown bread

_and butter.

M ra.

R.

D.

(Turua) .

Rainbow Pudding \ Brar 30z. butter, 1-smali cup sugar to a cream, add 1 beaten ege and 3-cup milk, beat all well.together, and sift in 2 cups flor, 14 teaspoons baking powder, a pinch salt, mix again, now divide into three, to the first portion add 2 tablespoons chopped raisins ar ‘dates, put into a greased tin, now to the second portion add 1 heaped teaspoon eocda dissolved in 1. tablespoon ~ hot milk, a few drops of vanilla, put on tap © of first portion, and~to ‘thé last add. grated rind and juice of half a Jemion,. and afew drops of cochineal, put ‘on top of the other. mixture, cover with greased paper and steam 2 hours, turn out and serve with custard sauce. This

is very nice and attractive.

~MIS,

P.

W.

(Onehunga).