MAINLY ABOUT FOOD

Radio Record, 4 September 1936, Page 50

MAINLY ABOUT

FOOD

Special Idea For Pikelets.

"PHE "Radio Record" Cookery Book is providing a very popular seller. Every week appreciative letters reach me, one of ny rejiable sister homecooks this week stating that she bas tried many of the recipes published, and they have all been very good. "1 feel quite safe with that book, it is xo reliable, and there is always something in it in the way of a change," she writes. You will all notice that there

are two recipes this week containing orange and apricot. This combination produces a really delightful flavour, and home-cooks can be advised to try these recipes out with confidence as to their acceptability to the family palate. The prize this week has gone to Mrs. P. Wright, 10 Cameron Street, Onehunga, Auckland, for her original recipe for apricot and orange cake, which has a delicious flavour, and this reader has gained three stars. Two stars each have been awarded to Miss L. Puttick, West Belt, Oamaru, for her original recipe for an uncommon way to cook pork chops, and Miss Arthur, 7 Austin Terrace, Wellington, for a nutritious honey hermit ‘recipe. One star each goes to Mrs. F. Cole, Arapai, Te Kuiti; Mrs. R. Duxfield, Kopuarahi, Turua; and Mrs. A. L, Philp, Denniston, West Coast, South Island, for their recipes for apricot and orange jam, "favourite pikelets" and cocoa cream roll respectively. Now is the time to try out the cauliflower custard, for this vegetable is very plentiful at present, the "leftover" going much farther when, treated this way. Regarding the pikelet re-

cipe-which, by the way, has won many prizes-my correspondent assures me that once her sister home-cooks have used this method they will never depart from it. The doughnut misture is an economical one, and these are much nicer eaten warm; just place in the oven for a few minutes before tea-time. Mrs. G.A. (Reefton).-wWill copy out and forward. ‘ Mrs. W.L.S. (Matata).-Books posted; thank you. Mrs. P.W. (Onehunga).-Am making inquiries re my letter. Mrs. C.S.L. (Christchurch) -Pleased to get your interesting letter. Savoury Pork Chops Four medium-size pork chops, 2 large onions, 1lb. raw peeled potatoes, sutficient milk to fill up piedish. Cut the potatoes in fairly thick slices, place a layer of these at the bottom of ‘a piedish, pee] and slice onions and put in a layer Se

of Onions over potatoes in dish, Then put in the pork chops, cover with another layer of onions and finish with a layer of potatoes. Put in sufficient sweet milk ~ to cover all in piedish, Put dish in a slow oven until all the milk has been

TRL PUGET Lt et EE Ue ete Oe OP Ce ete 0 Mixed Bag THIS week again ‘‘Chef" presents a mixed bag of cooking and baking ideas for those who want something new. Cakes, soups, savouries, pickles and jams are all represented, and home cooks have provided them all for "Radio Record"’ readers. Post your favourite recipes to "Chef," c/o "N.Z, Radio Record," Box 1680, Wellington, and you have a chance of winning the weekly prize of 10/6, Have a look at the star awards printed on the opposite page--there’s another opportunity. RU ee PERE HE LE LE i UP EURCEUDORU RUE URE EUR

Apricot and Orange Cake SOAK 41b. dried apricots in hot water for about 15 minutes then dry thoroughly in a cloth, cut into small pieces. Cream together jlb. butter and | cup sugar, then add 3 eggs well beaten one at a time, add the grated rind of one nice yellow’ orange. Have mixture nice and creamy; sift in 2 cups of flour, | teaspoon baking powder pinch of salt. Add the apricots, and the flour and, lastly, the juice of % the orange, saving the other 4 for the icing. Mix altogether and put into a greased tin. Bake in slow oven for 14 hours (if gas stove regulo on 4), When cold, spread top with walnut paste; mince }lb. walnuts, add 2 tablespoons icing sugar, the beaten yolk of | egg, 1 tablespoon hot melted butter, a few drops vanilla essence, mix well together and spread on cake, then spread icing made with 4 tablespoons icing sugar, the juice of the 4 orange, sprinkle with chopped walnuts. Makes a nice moist cake with a 2: ‘werent

22 beautiful favour,-

Mrs.

P.

W.

(Auckland) .

absorbed, and the chops ivill be as tender as chicken. Serve with mashed tur-

nips:

-Miss

L.

P.

(Oamaru).

Honey Hermits WO-THIRDS of a cup of butter, 2 eggs, 2 cups rolled oats, 2$ cups flour, 1 teaspoon baking powder, 1 cup raisins, 1 cup honey, 2 tablespoons milk, % cup walnuts, $ teaspoon salt; 1 tea spoon cinnamon, 4+ teaspoon baking soda. Cream butter and honey thoroughly with eggs, add milk, rolled oats and sifted dry ingredients, Stir in nuts and raisins. Drop from a teaspoon on an oiled sheet. Bake in a moderate oven for about 20

minutes.-

-Miss

A.

(Wellington).

Favourite Pikelets [NGREDIENTS: 1 cup flour, # cup sugar, 1 egg and salt to taste, 1 cup milk (small), 1 tablespoon butter, 2 teaspoons baking powder. Method: Put sugar and flour together, beat egg and

add milk to it; melt butter and add baking powder ‘to it, beat well before adding butter and baking powder; cook on a girdle previously warmed and slightly buttered ; turn with ga knife when they bubble ; allow about a dessertspoonful for each. cold put into airtight tin. Butter when required to be eaten.--

Mrs.

R.

D.

(Turua).

Apricot and Orange Jam PEEL 6 sweet oranges, remove the white pith from peel and shred the peel finely. Now mince the white pith and slice the orange, place all in a basin aud just cover with water. Leave 24 hours. Soak tb. apricots in four pints of water and leave 24 hours. Tip all in pan and simmer half an hour, Then measure and allow 1 cup of sugar to, 1 cup of pulp, boil carefully, stirring and skimming. I find if you well butter your nregervine pan no skimmine is needed, it

helns to prevent burning.-

-Mrs.

F.

C.

(Te

Kuiti).

Cocoa Cream Roll HIS is a tasty roll for afternoon tea and is made by taking haif cup powdered sugar, three tablespoonfuls (Continued on page 58.)

Shih, Weep. Ka ~ [Each week six contributions to the receipe page are awarded stars -the prize-winning recipe receives three stars 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. ] a 2 (and 10/6 prize) Mrs. P. Wright, 10 Cameron St., Onehunga. x Miss L. Puttick, West Belt, Oamaru; Miss Arthur, 7 Austin Terrace, Wellington. ¥ Mrs. F, Cole, Arapai, Te Kuiti; Mrs, R. Duxfield, Kopuarahi; Mrs. A. L. Philp, Denniston.

(Continued from page 51.)

flour, eighth teaspoon salt, two eggs, 2% tablespoonfuls cocoa, 1 teaspoonful baking powder and one cupful whipped cream. Sift togeiher the sugar, cocva, flour, baking powder and salt. Beat the egg yolks til) light and thick, and gradually add the sifted ingredients. Fold in the frothed egg whites, pour © into a shallow tin and bake in a moderate oven for fifteen minutes... Spread with the cream and roll up as for jam

roll.-

-Mrs.

A.L.

P.

(Denniston).

Cauliflower Custard REAK cauliflower which has been left cold into tiny sprigs and put in slightly buttered pie-dich and add pepper and salt and a slight sprinkling of very finely grated cheese. Then make a custard without sugar and pour over

end bake in oven until seta=

~M-EE

J.

S.

{Mt. Nessing).

Doughnuts 1 "BREAKFAST cup self-rising flour, 2 tablespoons sugar, 3+ eup cut dates, a little salt, milk, Mix yoar doughnut as you would a scone. Roll . out and cut with a small tumbler. Make, a hole in middle of doughnut, They cook much better and quicker that way. Be sure the dripping is boiling quickly before the doughnut is put in. Have some nice white paper ready and sprinkle it with sugar, to put the douzh-

nut Op to drain:-

Mrs.

E.A.

S.

(Qa-

maru).

Celery Relish . CELERY. apples, 12 green peppers, 12 red peppers, 1 pint of water, 2 tablespoons. of salt, 1lb, of seedless raisins, 2lb. of sugar, 1 quart of vinegar, 2 tablespoons of powdered cinnamon. Cut celery until there are 12 eupfuls; add 4ib. of apples, put through a mincer with the peppers, sprinkle with the ealt, . and simmer until the celery is tender, then drain and add the raisins. Make a syrup with the vinegar, sugar and cinnamon, then pour the celery mixture in and simmer for one hour (not hoil) Gael

while hot.-

-Miss

D.

W.

(Kumara)

Pudding Delicious (REAM 1 cup of sugar and 1 tablespoon butter, add 2 tablespoons of flour, beat yolks of 2 eggs, add the juice of 1 lemon and 1 cup of milk, then the grated rind of the lemon. Just before pouring into 9 pie-dish fold in the stiffly beaten: whites of the eggs. Set the dish in a larger one of hot water and

dake Slowly for one hour —

~Mrs

L.

W.

(rukehou_

Spaghetti Cheese Two ounces spaghetti, oz. butter, 3 gill of milk. 1 heaped tablespoon grated cheese, 1 egg yolk. pepper, salt. cavenne pepper. Me‘hod: Cook spaghetti till tender, fhen drain and chop fairly small; melt the bntter in a pan and stir in the flour; then blend with the milk to a Smooth paste and stir till it boils and thickens. . Remove from the fire and season with pepper, salt and cayenne; then stir into it the spaghetti, the cheese and egg yolk to b'nd it. Turn the mixture on to a dish, leave till cold, then divide up and form into eutlets. Brush each over with beaten egg and coat with breadcrumbs: then frv in a hasket in deep fat to a golden brown. Drain eutr lets well ard serve on a hot plate with a paper. They look nice with a tiny piece of spaghetti stuck in one end of each entlet to. rerresent the hone of a

catlet:-

~Mrs:

J.H.

M.

(Waikato),

Seafoam Pudding PAKE Goz. sugar, 2oz. cornflour, white of two eggs juice of t lemon. 1 int water. Melt sugar in the water and to boil. Mix cornflonr with a little (Continued on vage 57).

Mainly About Food |

(Continued from Page 53.) water, add to pan and. boil for five minutes, then add lemon-juice. Whisk the egg-whites stiff, then. whisk cornflour mixture to this. Pour into moujd and leave till set. For the sauce, bring half a pint of milk to the boil, take from fire, add 1 dessertspoonful sugar end the yolks of the two eggs. Stir over slow fire until it thickens, leave ‘ill cold, then pour

round the pudding-

Mrs;

A.L.

P.

(Den-

niston).

W holemeal Date Pudding (QUARTER of a pound of butter, $.cup brown sugar, 1 egg, 1 teaspdon carbonate of soda, 1 cup dates, enough wholemeal to stiffen. Method; Beat butter and sugar to a cream, add egg beaten, add coda dissolved in milk. dates and meal.

and steam three bours.-

Mrs.

D.J.

M.

(Tarata ) _

Date and Nut Muffins QUALTER cup of butter, 2 teaspoons baking powder, 1 egg. + cup sugar, 3 teaspoon salt, 1 cup health bran, twothirds of a eup of chopped dates, 3 cup of chopped walnuts, ? cup of milk, 1 cup of flour. Cream shortening and sugar, add beaten egs. flour, baking powder. salt sifted together, bran and milk. . Stir ip dates and auts over which some of the flour has been sifted, Bake 25 minutes in greased gem pans in hot oven (400

degrees) —

~Mrs

W.

McV.

(Rotorua).

Canadian Sand Tarts NE egg, } cup melted butter, % cup sugar, 1 cup dates (cut small), few walnuts (cut small), pinch of salt, and vanilla flavouring. Beat egg and sugar and mix in all other ingredients and place spoonfuls in raw pastry shells and cook in moderate oven 15 minutes, Mixture

will make 12% dozen tarts.-

-Mrs.

N.

B.

(Remuera).

Family Madeira BEAT $lb. butter and 1 breakfast cup sugar to a cream, add 4 well-beaten eggs, + cup milk, 1 dessertspoon glycerine and any flavouring liked, they add 8 large cups flour and 2 teaspoons baking powder sifted together. Bake in large naner-lined tin or make into two smaller

eakes. Bake half an hour.-

K.H.

J.

(Car-

terton),