MAINLY ABOUT FOOD

Radio Record, 21 August 1936, Page 52

MAINLY ABOUT

FOOD

Wholemeal Recipes Popular

HAVE had some very appreciative letters for the publishing of wholemeal recipes for those on special diet. and I pass on their thanks to iny sister home cooks. The wholemeal Chocolate Cake published in the August 7 issue, seems: to have proved a favourite, the Raisin Cracker recipe this week should also, prove a popular one, my correspondent mentioning that no way brings out the. flavour of walnuts so much as crushing them, and I thought

this hint worth passing on. This week’s Plum Sauce recipe is for my Masterton correspondent-the |. Fruit Chutney one alSo, and .many others ‘may perhaps be glad of these valuable ~hints.for using last year’s jam or preserves. The prize this week has gone to Mrs. C. S. Lewin, 11 Warrington Street, St. Albans, Christchurch, for her original recipe for "Mystic Roll," both the cake and paste being her own composition, The latter is. impossible to tell from the real almond paste and much more economical. This reader has gained the three stars. .Two stars each have been awarded to Mrs. J. Stanley, Mahoe, Feilding, for her original recipe for San Bran Fruities, containing high food value. -and quickly made;.and Miss Whitelaw, Kamo, for her delicious

Chocolate Meringues. One star each gees to Mrs. G. Stevens, Puketapu, Napier; Mrs. P. Wright, 10 Cameron Street, Onehunga, and Mrs. E.. A. Barrow, Dargaville, Northern Wairoa for their recipes for Russian Spring Cabbage, Banana Pickle, and Daisy Gateau respectively. _ Although butter prices have dropped a little, a.good shortening recipe is always useful. This can be made by rendering equal parts of lard and beef dripping, and when partly cold, beat well and leave to set. This makes a white creamy shortening for pastry and biscuits. Linseed lemonade igs the name of the other cure for hacking coughs and colds which I promised you last week. and as all sister home-cooks know of the healing and soothing properties of linseed, it should prove valuable just now. Put three tablespoonfuls of linseed and the juice of two good-sized lemons with about three tablespoonfuls of sugar into a dish which can be covered, and pour on a quart of boiling water, Cover and let steep until the mucilage has been drawn out of the seed. Take a tablespoonful every hour to relieve a hacking cough, but sipping a little often is better than larger doses. Mrs. P.W. (Onehunga): Parcel received in good order, wrote you last weekmany thanks. Mrs. M. (Napier): Sorry, but I have that one.

Mrs. J.H. (Waikato) : Glad to get your appreciative letter, Miss W. (Kamo): Thank you. Mrs. W. (Timaru): Thank you, recipe published. Mrs. J.H. (Blenheim) : Next week, thank you. Miss D. W. (Blenheim) : Fruit out of season, just now.

Mystic Roll QREAM together 2ozs. butter, -$ cup sugar, | egg, 2 tablespoons milk, | teaspoon baking powder, and | teacup flour. Put half of this mixture in one side of a cake tin, colour the remainder pink, and put it in also. Bake about 20 minutes. Roll out a piece of "‘mock paste’ to 4-inch thickness, using icing sugar instead of flour. -Cut the cake into 2-inch strips, put a pink strip anda yellow strip side by side on the paste, spread raspberry jam on the cake, and put a pink piece over the. yellow and yellow over the pink. Wrap the paste carefully round, forming a roll, dip it in very thin chocolate icing and then roll in coconut. If possible leave overnight before cutting. Mock Paste: Beat I egg, 2 tablespoons milk together, add | cup coconut, I} cups icing sugar, and 1 teaspoon almond essence. © Stir over a very slow heat, until quite ~hot. Put icing on a board and work into dough.-Mrs. C.S,L, (Christchurch).

Variety IN this week’s recipe exchange, "Chef" passes on to New Zealand home cooks an unusual‘ly varied collection of ideas for the kitchen. These recipes have all been sent in by ‘Radio Record" readers for the benefit of others. Each recipe submitted stands a chance of winning either a cash prize now or, by the star award _system, at the end of the year. Address your cooking or baking fancies to "Chef," c/o ‘"‘N.Z. Radio Record,"* Box 1680, Wellington.

San Bran Fruities Two breakfast cups flour, i breakfast cup: of san bran (or plain’ bran), 2oz. butter, good pinch salt, 1 small dessertspoon baking powder, 1 egg, and milk to mix. Rub butter into dry ingredients and mix to nice scone dough with the egg and milk. Divide equally and roll out. Cover one side closely with a single layer of raisins. Sprinkle well with brown sugar, cinnamon and dots of butter. Lay the other half of dough on, press well down and roll ont. Cnt into rounds. and hake

in a good oven in the usual way-

J. H.

S.

(Apiti}.

f Chocolate Meringue Two age eastor sugar, 202. chocolate powder, 1 tablespoon flour, 1 egg, 4 teaspoon baking powder, vanilla essence. Mix: together flour, chocolate powder and baking powder. Beat the white of egg to a stiff froth, add the sugar,.then the yolk ‘of ege and vanilla essence. This is then added to the dry ingredients, no other moisture being needed. The mixture

Cae. Bs... e. gaia dind must be very dry. Arrange small piles on a greased tray and bake 10 minutes in a hat aven. When done thev are light and

firm.

~Miss

W.

(Kamo)_

Russian Cabbage | TAKE a young spring cabbage, wash well, and cut out al] hard stems. Put 4 pint milk into a pan, add a small piece of butter, pepper and salt.° When boiling, add the eabbage shredded, or torn inte small pieces. and simmer till well cooked. Mix 1 tablesnoon of flour with miik and add to the eabhage, simmer for a few minutes till thickened. Serve very hot. This method of serving cabbage is deli-

cious and very nutritious.-

~Mrs:

G.

S.

(Puketapu)

Banana Pickle REMOVE the skins from 12 firm bananas and cut into }-inch pieces. Stone and cut into strips 1b. dates, Place all {Continued on page 57).

Shih, Weeks: {Each week six contributions to the ricipe page are awarded stars the prize-winning recipe reeeives three siars and a half-a guines, two recipes are given two stars and three recipes one star each At the end of the year the contributor who kas 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 winners,] kok ok {and 10/6 prize) Mrs, C. §. Lewin, 11 Warrington | St., St. Albans, Christchurch. Kot Mrs. J. Stanley, Mahoe, Feilding; Miss Whitelaw, Kamo. tk Mrs. G. Stevens, Puketapu. Napier; -Mrs. P. Wright, 10 Cameron St., Onehunga; Mrs. E. A. Barrow, Dargaville,

(Continued from Page 353.) into .a baking dish with 2 onions, chopped finely, 2 tablespoons salt, 1b. treacle, and enough vinegar to cover, and a little cayenne. Place in the oven with a cover on the dish for 2 hours (very slow oven). The mixture should be a nice chocolate colour. Put into pots and cover. The pickle is ready for use as soon as it is cold. This is simply delicious, such a

change from the ordinary pickle.

Mrs.

P.

W.

(Auckland),

Daisy Gateau MPHRLE sweet oranges, 2 bananas, }-cup chopped walnuts, 802. sugar, 2 dessertspoontuls gelatine. Whipped cream. Peel and remove pith and pips from oranges, peel and trim bananas. Take care not to break orange quarters. Place 2 cups of water in pan, add sugar and bring to boil, boil for five minutes, then sprinkle in the gelatine and stir until «lissolved. Arrange some of the quarters and slices of bananas in glass dish, sprinkic with half of the walnuts. Strain the syrup over and allow to ect. When set, whip cream very stiff, pilé on the set jelly, Place remaining orange quarters to look like daisy petals, one slightly overlapping the other, Put a little heap of walnuts in © eentre -to represent centre of daisvy.-.

Mrs

E. A.

B.

(Dargaville).

Fruit Chutney THIEN any bottled fruit or jam shows signs of fermenting, don’t throw them away, even if sour. To a 2lb. jar" use 1 of vinegar, 11b. sugar, minceé| garlic, onion, salt, mustard, cayenne and anything else you may faney, Boil all together until thick: ‘Bottle while hot.--

Mrs.

P.

W.

(Auckland).

Raisin Cracker (yA RTER lb. butter, d-cup tight brown sugar, 14 cups of wholeneal. 1} cups flour, 4-teaspoon soda dissolved in f-cup warm water, 3b. blue seeded . or seedless wraisins, good bandful walnnts Cream butter and sugar. add soda dissolved in water, and then wholemeal] and flour. Roll out on greaseproof paper, spread half with raisins put through the minecer and walnuts ¢rushed well with. rolling pin Easy to turn over with paper and pinch the edges, slip paper on te tray. bake and ent in fingers when cold. Eee with a thin lemon icing if liked. but T-nrefer it witb-

out:

Mrs.

W.

(Timaru)

t Plain Plum Pudding UT in a mixing bow! 4oz. flour. 4oz,.. breadcrumbs, -+oz sugar,. 1 tea- ° spoonful baking soda. 3 teaspoonful nutmeg. 4 teaspoonful cinnamon, 1 eup sultanas, ¢ teaspoonful salt, In a saucepan put 1 breakfast cup of milk and 4oz. of choppe| suet. Bring to the boil, then mix with dry ingredients. Steam 3 to 4 houre. Serve with sauee or cresam —

Mrs.

J.

W.

(Dunedin), 7

Special Fish: Pie ONE pound and a half avy cooked . , fish, 1iTb. masbed potatoes, a little finely-chopped parsley, 1 tablespoon finely-chopped onion,~2 medium-sized parsnips (boiled and sliced), 14 tablespoons butter, $ teaspoon baking powder, seasoning and milk. Mash potatoes, season, moisten with a little milk. mix in: parsley and onion, then add baking powder and beat all lightly together, Divide into halves. Line a butteréd casserole (bottom’and sides) with one-half, cover with a‘ thick layer of sliced parsnip, then n layer of shredded fish. Dot over with butter. Add ‘another layer of parsnips, lastly rest of mashed potatoes. Place‘lid on casserole, and bake’ pie 44)minutes in a good oven. Just before removing from oven. take lid off to brown. Serve

with tomato sauce.-

~Miss

A.

(Mira-

mar).