MAINLY ABOUT FOOD

Radio Record, Volume X, Issue 7, 28 August 1936, Page 50

MAINLY ABOUT

FOOD

Traditional English Recipe.

Wwe are probably all rejoicing now that milder weather is here and spring is "more than two days old" and we can begin to think of lighter fare. This week’s recipes predominate witu cake mixtures. I have a traditional English recipe which is dated 1824, and felt I would like to pass it on to my sister home-cooks, This recipe is called "Poor Man’s Pudding," for which you

s take some stale bread, cutting off the crust. Pour some boiling water over the crumbs and when well soaked, press cut all the water and mash the bread: add some powlered ginger, grated nutmeg and a little salt, then some rose. water, sugar and currants. Mix all together and lay in a pan well-buttered on the sides. When it is well "flatted" with a spoon, lay some pieces of butter on the top, baking in a gentle oven and serving hot. It car be eaten cold. in which case turn it out of the pau when cold and it will eat like cheese eake The prize this week has gone to Miss M. W. Fleming, Crookston, Otago, for her easily made recipe for Orange Crisps, which should prove a favourite among homecooks. This reader has gained the three stars. Two stars each have been awarded to Miss L. Puttick, West Belt, Oamaru, for her original recipe for Swéet Orange Chutney; and Mrs. P. Wright, 10 Cameron ‘Street, Onehunga, for an original recipe also for Dessert Gems, which I can vouch are delicious. One star each goes to Mrs. J. Marsh, 17 Raffles Street, Napier,. Mrs. J. H. Morley, 9 Sillary Street, Hamilton East, and Mrs. R, Duxfield, Turua, Thames Valley, for their recipes for Flourless and _ Butterless . Orange Cake, Steak and Yorkshire Puddings, Coconut and _ Fairy Cakes respectively. The Baked Mince Roll appearing in the August 14 issue is a really delicious recipe, and in the recipes for Coconut and Fairy Cakes this week only half

an egg is required for each, for the egg-yolk left over from the former can be utilised for the latter. Both cakes are delicious. For those on special diet a Kakanui reader has sent in two Wheatmeal recipes, a Queen Cake mixture to the proportion of quarter pound each of butter and sugar and a teaspoon baking-powder, one breakfast wheatmeal instead of flour, and using bran und wheatmeal for pikelets, one heaped breakfast cup bran and quarter cup wheatmeal to the ordinary pikelet mixture, Dessert Gems ELT il4oz. butter and add 2 tablespoons sugar, cream together, and add 1 well-beaten egg. Mix well with d-cup milk, sift in 1 cup of flour, 2 teaspoons baking powder, and pinch salt. Now take 12 good dates, take out the stones. and fill up with dessicated coconut. Have the gem _ irons hot, place a little of the mixture in the gen irons, place a date filled with coconut in each one, then cover over the date with more of the mixture. Bake in a very hot oven until brown (about 10 minutes). When cool, ice with white icing, flavoured with a littke lemon juice, and place half a date on top of each one, This mAalkec one doven nirvana wame for after.

Eee noon tea.TRA

~Mrs.

P.

W.

0 (Auekland) _

Sweet Orange Chutney "THREE large, sweet oranges, 2Ib. cooking apples, 1lb. onions, 1b. raisins, 1 stick celery, 14 pints vinegar, 1 teaspoon salt, 1 small teaspoon cayenne pepper, 1 tablespoon minced garlic, 2lb. brown sugar. Slice the oranges, peeled apples, onions and celery, very finely mince the raisins. Place all ingredients into a saucepan and let it stand on cool side of stove

es | Orange

(SREAM together 4ozs, butter, | packet orange jelly crystals, 2ozs. sugar. Add 1 egg, 2ozs. coconut, 2ozs. ground rice and 4ozs. flour, pinch of salt and |} teaspoon baking powder. Grease a cold tray and place in teaspoonfuls of mixture. Press flat with a fork. Bake in moderate }

oven:

~Mise

M.

F.

(Otago)_

Spring Is Here

HIS week ‘‘Chef'’ warns her: thousands of readers that Spring is upon us. With the change of seasons there will be a change of diet for many of our readers, and lots of New Zealand home-cooks have their own ideas about seasonal dishes. Send them in to "‘Chef," c/o "N.Z. Radio Record,"" Box ‘680, Wellington, and you have a chance not only of reaping the weekly half-guinea prize for the best choice in each batch of recipes forwarded, but of challenging the leaders in the star award competition.

for 12 hours. Then bring gradually to a boil, stirring occasionally. Boil 1 hour or until the chutney is thick and brown in colour. Put into dry pots. Cover securely when cold, and store away in a cool place for a fort-

night before using-

-Miss

L.

P.

(Qam-

aru).

Coconut Cakes ‘REAM 1 tablespoon butter with 2 tabtespoons sugur. Beat 1 eggwhite to a stiff froth and add to butter and sugar; then add a not-quite-full cup of desiccated coconut and 1 small teaspoon of vanilla. Sift in tablespoons flour with 1 teaspoon bak-

ing powder. and a pinch of salt. Mix well, put on cold greased slide in teaspoonfuls, and bake quarter-hour in

moderate oven.-

-Mrs

R.

D.

(Turua).

Fairy Cakes Four level tablespoons flour, 4 levels tablespoons cornflour, 2 heaped tablespoons sugar, 1 small teaspoon bak-ing-powder, 1 heaped tablespoon buiter. rind of a lemon (grated), Cream butter and sugar, beat the egg-yolk (left from the coconut-biscuit recipe) and’ add it slowly to butter and sugar, Add dry ingredients, then lemon-rind and beat well. Putin paper cases and brake

in moderate oven.-

~Mrs

R.

D.

(Tnrna)

Prddings and Steak OLB. beef steak cut in one slice about 3-inch thick. Season with the following: 1 cup breadcrumbs, 1 table spoon dripping, rubbed through fhe erumbs, pinch thyme, 1 onion, chopped fine, salt and pepper to taste. Spread out steak, cover with the seasoning, roll (Continued on page 53.)

| Shi t Yooka. Ka Shots. [Each week six contributions to the ¢evcipe page are awarded stars -the prize-winning recipe receives three siars 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 guineas and the runner-up one guinea. Below are this week’s star winners, ] xk & * (and 10/6 prize) Miss W. .M. Fleming, Crookston, Otago. tr Miss L, Puttick, West Belt, Oamaru; Mrs. P. Wrisht, 10 Cameron Street, Onehunga. bg Mrs. J. Marsh, 17 Raffles Street, Napier; Mrs. J. H. Morley, 9 Sillary Street, Hamilton; Mrs. R. Duxfield, Turua, Thames Valley.

up like roly-poly and make secure witL string. Place in baking dish, dust with flour and 1 teaspoon sugar, and roast for one hour. Prepare the following mixture to add in dessertspoonfuls 20 minutes before steak is done, leaving a space between each spoonful. Beat one egg, add 4-pint milk, sift in 4-lb. self-raising flour and a pinch of salt, serve with brown gravy. Please note, real Yorkshire pudding is made without baking powder, ete., but the above recine mict be adhere to. This makes

a nice tasty dish.-

~Mrs_

J.H.

M.

(Wai-

kato).

Flourless Orange Cake FRREQUIRED, 5hoz. sugar, 540z. ground almonds, 4 eggs, 1 tablespoonful dry hreadcrumhbs, 2 oranges. Separate | the yolks from the whites of eggs, put © them into a basin with the sugar, stand over hot water and beat them until thick and creamy. Add the ground almonds into mixture, then the juice of the oranges. Beat the whites.of eggs to 2 stiff froth, and fold them into the niixture, sprinkling in the breadcrumbs, at the same time. Put the mixture in a cake-tin prepared by brushing over with melted butter and coating with tiour. Bake in a moderate over for half an hour. This makes a delicious

rich cake.-

~Mrs.

M.

(Napier).

Honey Health Bread AS’ well as being delicious to eat, this bread containg vitamins for health. Take 2 cups of wheatmeal, 4cup flour, 1 tablespoon butter, 1 tablespoon of honey, 1 teaspoon soda, 1 teaspoon cream of tartar, 4-teaspoon salt, and about 14 cups of buttermilk or thick sour milk. If no sour milk. is available, use 2 teaspoons of cream of tartar, Thoroughly mix all dry ingredients, lightly rub inthe butter, then make into a soft dough with the milk. Bake in a greased tin ? hour. The result. should be.a delightful] -erusty loaf

which is rough on top-

~Mrs

L.

(Olive)

Maltex Biscuits LLB. butter, 1 egg, #-cup sugar, 4-cup (small) malt, 1 teaspoon baking powder, 13 cups flour, #-cup cornflour, pinch salt. Cream butter and sugar, blend in malt, add egg and beat together. Fold in sifted flour, powder, and cornflour. Roll out, and cut in rounds. Delicious, and will remain crisp

when kept in elosed tin.-

-Mrs,

S.R.

C.

(e Awamutu )

Winter Trifle B\RHAK up a sponge cake jin a piedish. Take a small tin of peaches, pour the syrup over the sponge, and arrange the fruit on top, When this is soaked for a little while, pour over a custard made of 2 eggs, 13 cups of milk, and 1 large tablespoon sugar. Bake in a moderate oven and serve hot. Jf liked sprinkle the top with chopped nuts before baking. Serve witb whipped cream. and it makes a de licious and easy Sunday pudding-

Mrs.

J.

W.

(Dunedin).

Silver Pie EEL and grate 1 large white potato add the juice and grated rind of 1 lemon, white of 1 egg, 1 teacupful of white suga., and 1 of cold water, Bake (Continued on page 55.)

{Continued from Page 53.)

in a short paste. When it is cooked, spread on the top the whites of 8 egg frothed, sweetened and flavoured with essence of lemon, set again on the oven to brown, Lay on small piece of jelly or jam just before sending to the

table:_

-Miss

R.E.

D.

(Oamaru),

Skye Pudding AN old Scottish recipe: 1 quart new milk, 8 tablespoons arrowroot, 1 egg, 2 tablespoons sugar, 1 large table spoon black-currant jam; moisten ar, rowroot with little milk, boil- rest ‘of milk and pour over arrowroot, stirring well to'free from lumps. Add sugar, and when cool add the yolk of. egg, previously beaten; pour into piedish, spread jam on top, then the white of egg stiffly beaten ,and spread thinly on top, Cook in moderate oven’ until

nicely © browned.

~Mrsa

J.

H.

(Bler-

helm).

Chocolate Sponge 2 CUPS brown sugar, llb, flour,. $b. butter, 4 cup sour cream, 3 cup ground chocolate, } cup hot water, 1 teaspoon soda, 2 eggs, vanilla essence. Cream butter and sugar. Add eggs one at a time and beat till creamy. Add al- . ternately ,the fiour and cream (into, which has been dissolved the soda). Beat well and add the chocolate dissolved in the hot water. Beat several minutes and bake in moderate oven. Filling: 14 cups icing sugar, 3 tablespoons butter, 4 heaped teaspoons melted chocolate, 2 tablespoons hot coffee, a little vanilla. Beat all until smooth and spread some on tov with chopped

walnuts.

-Miss

Z.

J.

(Horotiu).

Chocolate Squares OZ. of flaky pastry rolled thin and put into a sandwich tin spread with raspberry jam. Pour over the following mixture: 20z. flour, 20z, butter melted, 1 egg, 2 tablespoons sugar, 1 tablespoon cocoa, $ teaspoon baking powder, any flavouring. Beat egg and sugar, then add flour, cocoa, melted butter, baking powder and a pinch of salt. Bake 25 minutes. Cut into

squares.-

-Mrs,

W.E.

T.

(Hari Hari) .

° Carrot Amber HREE cups minced carrots, 5 lemons, 6 cups sugar, 7 cups water. Cook carrots until tender. Shred lemous finely, cover with 5 cups of water (the two remaining cups of water are used to cook the carrots), and leave overnight. Boil lemons till tender. Add cooked cartots and sugar, Boil for one hour or until thick enough. This is a deliclous goldén marmalade with a nice flayour: the carrots do not taste at

all.-

~Mrs.

C.S.

L.

(St. Albans).

Rice Meat Casserole CUPS of cold cooked meat, pepper, 1 egg, 1 cup hot water or stock, 2 tablespoons breadcrumbs, 4 teaspoon salt,.1 teaspoon chopped onion, 1 tea~ spoon celery salt, pinch of seasoning, 1 cup rice, 2 cups of boiling water, 1 teaspoon salt. Steam the rice, boiling water, and 1 teaspoon salt together for 20 minutes. Chop the meat very fine, add all seasonings, then the beaten egg, breadcrumbs, and stock, or . hot water, to moisten. -Line the bottom and sides of a greased mould with a layer of the cooked rice, half an inch thick, pack in the meat, .cover closely with rice, Now put covering of greased (Continued on page 57),

(Continued from page 55). paper on top and steam .for 45 to 6Q minutes, Loosen the edges of the mould, turn out on a hot dish, and pour over hot tomato or mushroom sauce.

Garnish with parsley.

CMrs

A.

S.

(Nel-

son), -.

Lentil-and Nut Loaf ~~." «. TWO | cups lentil puree, $ cup chdpped. $ cup cream, 1 egg, 4 cup breadcrumbs, 1 teaspoon salt. Mix the ingredients. together, adding the beaten egg last. Form into a loaf, "and bake for 20 to 30 minutes. Serve with tomato sauce, made as follows:-To two cups tomato juice (preserved suitable) add. parsley, stalk of celery, 2 bay leaves, pinch thyme; 1 teaspoon grated onion, and salt. Cook 30 minutes. Strain, and thicken with 1 teaspoon flour and 1 teaspoon -but-

ter, rubbed to a smooth paste.

rS

R.

D.

(Turua)

Malt Meal Waters FOUR ounces butter, doz. of sugar, 1 egg, 1 tablespoon of malt, 2 tablespoons of milk, 1 cup of bran, 2 cups of wheatmeal, 4 cup of flour, 1- teaspoon of baking powder. Cream butter and sugar, add egg;-then-malt, and. beat thoroughly. Mix in milk, then dry ingredients. Turn on to floured baking board. and knead well. Roll yery thin and cut into squares. Prick with fork and bake in a moderate oven, watching carefully, as they burn, easily. Very nice’ buttered for afternoon

tea

MiSS

M.

McC.

(Ngapara).