MAINLY ABOUT FOOD

Radio Record, Volume X, Issue 9, 11 September 1936, Page 50

MAINLY ABOUT

FOOD

Rhubarb Season is Now Open.

VERY week now we ate made to realise that spring is here-not by the weather, which has been most un-kind-but rhubarb-that . best of spring tonics is now in season, so this week An original recipe containing this is published, and o delicious rice und thubarb coneoction. A recipe in which

inint sauce appears is contained in a "Beef Vinaigrette’ tecipe for a good Monday luncheon dish, and next week I will puss on a reliable method fox the preservation of eggs from a sister home-cook, who has been good enough to give readers her experience as to how this can be done most suc-, cessfully. Tie prize this week has gone to Miss M. MeCulloch, Ngapara, Otago, for her original recipe for binatia tea cakes, which my readers will find are very nourishing for children, and this reader has gained the three stars. Two stars each have been awarded to Mrs. R. Duxtield, Kopuarahi, Turua, for her original recipe for rhubarb shorteake, and Miss Whitelaw, Kamo, North Auckland, for her unusual recipe for pink pancakes. One star cach goes to Miss Atthur, 7 Austin Terrace, Wellington; Mis. E. A. Batrow, Dargaville, and Mrs, J. H. Morley, Hamilton East, Waikato, for their recipes for sponge apple filling, prurie and orange cake and braized celery cakes, respectively, For those who like bananas cooked, I have included some it this issue, and Mis. O.8.L. (Chfistehurch) wishes te thank our Onehunga correspondent for her delicious recipe for chocolate tartléts, and a Wrankton Junction reader

in turn tried out the Christchurel | home-cook’s ‘Heonomy Cake" and she would like her to know just what a great success the cake was. Mrs, A.O.B. (Tauranga): Thank you. have passed on to iny inquirer. Mrs. J. BD, (Frankton Junction) : Kind regards, hope you are better, Mrs. R.D. (Turua) and Mrs. P.W. (Onehunga): Writing and answering your queries next week. Mrs. E.A.S. (Oamaru): Thank you for letter aud answering correspoudent. Rhubarb Shortcake RIGINAL tecipe: Wash rhubarb (do not remove skin), cut into cubes and stew nicely with sugar to sweetel, and lemond rind to flavour, Then make a shorteake as follows :-Ingredients: Four level cups flour, 2 teaspoonfuls cream of tuttar, 1 teaspoonful bicarbonate soda, 1 small teaspoonful salt, 4 cup butter; milk to mix. Method: Sift dry ingredients, rub in butter, and mix to rather stiff dough with milk. Roll out half an inch thick and bake nicely and split open; or bake in two thin cakes, Spread each piece or cike with butter, put the nicely-stewed rhubarb on one half. cover with the other half. Serve either hot or told with sweetened crenm

or a nice boiled custard-

~Mvs

R.

D.

(Turua),

Pink Pancakes PAEE und bruise {L large heetrool: It must be well couked, but 9 good cololt; When It is smooth add 302,

flour, 1 gill of cream or rich milk, + teaspoon grated nutmeg, 2oz. castor sugar, yolks of four eggs (well benten), half wineglass brandy... Fry in little eakes, roll, and garnish with ctystallised greengitges, pinrapple or other preen--

Miss

W.

(Kamo)

Sponge Apple Filling ‘EGGS, 20% butter, $b, sugur, 1b, apples, rind and juice of half -lenion.

Spring Is Here J)ON'T take any notice of the weather. Spring must be here, for rhubarb is shooting up, and "‘Radio Record" readers have begun to send in seasonable recipes. What aré your ideas about Spring dishes? Send them into "Chef,"’ c/o "‘N.Z. Radio Record," Box 1680, Wellington, and take part in our weekly competition for the halfguinea prize. The "star" awards are still made each week, too, giving you a chance of a handsome pfize at the end of the year. See the special page in this issue announcing a new competition for our réaders.

BRE Ee ee Be ew UOTE OO UR OUT N es ee Mest eee me ei ewe mt Banana Tea Cakes ORIGINAL RECIPE. 4OZS. of butter, 4 cup of sugar, 1 egg, 2 bananas, | cup of chopped dates, | cup of proteena, 1 cup of flour, 2 teaspoons of baking powder, | teaspoon of cintiamon, Cream butter and sugar, add egg, and beat well, then add mashed bananas, and beat again. Mix in dry ingredients and drop dessertspoons of mixture on tray and bake in a moderate oven.COMER oe

M.

M.

(Otago).

Pee] and slice the apples finely, Cook in a covered saucepan with sufficient water to prevent burning. When soft, tmash with «a fotk,;- add butter, sugar, grated lemond rind. Mix well, and return to fire until sugar is dissolved. Add well-beaten eggs. Cook gently over 2 low fire until the mixture thickens (do not boil). Add lemon juice and stir well.

When cold, ready for use-

-Miss

A.

{Wellington

Prune and Orange Cake 40%. butter, 1 small cup sugar, 3 eggs, > 4% cups flour, 4 cup cornflour, tablespoon cocoa, 2 teaspoonsful baking powder, + teaspoonful cinnamon, $ tea-

spoonful of ground cloves, 4 teaspoon ground nutmeg, $ teacup of orange juice and }lb, prunes. Cook prunes in very little water until soft the day before the: cake is made; then stone them and cut into small pieces, Cream butter and sugar, add eggs one at a time and beat well. Sift flour, cornflour, baking powder and spices; add prunes ond orange juice, and stir well. Bake 35 minutes in moderate oven in well-buttered square eake tin. When cold, ice ag follows: Mix 1 small cup of icing sugar with 4 cup erushed walnuts and 1 tablespodnful orange juice, and spread evenly on tep of cake; allow to set, then cover with plain white icing, 3 tablespoons icing sugar. 1 tablespoon lemon juice, and

spread very smoothly_

~Mrs.

E.A.

B.

(Dargaville) .

Braized Celery Cakes OOK i head of celery; cut into small pieces in some salted water until cooked, then tub them though a Sieve and measute out # pint of the putea, moistenitig it with some of the liquor it was cooked in. Mix this puree with 3 cup of milk in a saucepan and bring to a boiling point, then add 4oz. of semolina and boil again. Next add 1 tablespoon butter, the yolks of 2 eggs and a table spoon (large) of grated cheese, Spread the mixttire out on a buttered dirh «and cut it into founds or sqtiares, Spread each cake with some thick white sauce and sprinkle with grated cheese, then pile them all into 4 fireproof dish, cover with mote salice and cheese, top off with (Continued on next page.)

TAPPURADUODURSASREA EAU AASLLASEOORERED DALE DEGSOREESATASERASTELEAPESDEVGSCHASARTELORSAURSTAUCT ROSSER ON OSERCC ADEA C RADE RTT ES ER EES FUDTETECETCEAELTELTL Kote SLs. =| {Hach week six contributions to the recipe page ate awarded stars -the prize-winning recipe receives three stars and s_ 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 groatest number of stars will be awarded a prize of two guineas and‘ the runner-up one guinea. Below are this week’s star winners, J xk e & (and 10/6 prize) Miss M. McCulloch, Ngapara, Otago. Kk * Mrs. R. Duxfield, Kopuarahi; Miss Whitelaw, Kamo. *& Miss Arthur, 7 Austin Terrace, Wellington; Mrs. E, A. Barrow, Dargaville; Mrs. J. H. Morley, Hamilton East. F PTT TTT PYTTTT TTL its

MAINLY ABOUT FOOD::

(Continued from previous page.)

breadcrumbs and brown in a very hot oven. These are well worth trying, for

your next luncheon dish.-

~Mrs.

J.H.

M.

(Hamilton Eact )

ceo . . Beef per a layer of sliced boiled potatoes ix the bottom of a deep -pie-dish, and on top minced onion and plenty of nicelymade mint sauce, On this place thinlysliced cold- roast. beef, more mint. and onion, and last, another layer of potatoes, season, and cover top with mint, onion, aud last of all; erumbed hard-boiled . egg. Surround with. crisp lettuce leaves and stand a couple of hours. before servy-

ing.

-Miss

L.

P.

(Oamaru ),

Creamed Rice and Rhubarb 1 PINT milk, 2302. rice, 2 tablespoons sugar, 2-dessertspoons cocoanut; 4 packet ‘lemon jelly, 1 cup hot water, * Put milk and rice in double boiler and cook slowly until rice is tender, and the mixture thick and creamy ; add cocoanut and sugar, add ‘the lemon ‘jelly, last, Put a." 2b. jam jar in middle of mould ‘and pour -. rice round it to set.. When the rhubarb is cold take out jar and. put rhubarb carefully in middle of rive, after being cooked this way, One cup sugar, 1 cup water; bring to boil. in.a few grains sago, before adding rhubarb, It" helps to thicken syrup, add rhubarb,’ which has been rubbed with a clean ‘ cloth, and eut without skinning to keen

it whole.-

Mrs

E.A.

S.

(Oamaru),

Lemon and Orange Peel USE lemon and oranges with — thick peels, cut into quarters and soak in salt and water (8 teaspoons salt. to quart water), from 8 to 10 days. Strain, leave peels under running tap for an hour,’ drain, now boil in fresh water until quite tender, Make a syrup in proportion 11. sugar to 1 cup water, and boil until a little tried forms a thread. Put in. peeis and boil for two minutes, Leave in sytup overnight. Drain, bring syrup again to boiling point, put in sking and: . boil two minutes, and leave in syrup over-"

night, Repeat this a third time, . Then put peels on a large dish with a little syrup in each, and dry off in warm place. Fut awav in bottle, but don't corer it.-

Mrs.

A.

W.

(Whangarei) .

Potato Surprise. LLOW one potaty:for each person. Wash and roast’ in-a moderate oven for one hour. Scoop * ‘out, "some of the potato, Break an egg inte the opening formed. Mash the scoopedsout potato with a little butter. salt and pepper. Pile

round the opening, just allowing the.egg to show; arid bake in a moderate oven for

12 minutes.-

AMrs;

E.

S.

Port Chal-

mers).

Banana Cheese Tarts PARE five bananas and mash to pulp. Cream 2o0z, castor sugar and butter, beat in yolk of egg, and little nutmeg. Add bananas and then beat in half teaspoon of baking powder. Line tins ‘with puff or flaky pastry, and put banana mixture into each. Bake in quick 2oz

oven for 10 to 15 minutes.-

Miss

A.

( Wellington)

"French Roly Poly". A AKE a suet crust with: 1 cup of suet, breakfast cups flour, 1 teaspoon sugar, 4 teaspoon salt, 2 teaspoons baking powder, Milk te mix the above to a soft dough. Roll out to about half-inch thick, and .spread with the following ho -Tyvo apples, sliced thinly, 6 figs, "cut up, 6 dates,.also cut up, loz. candidied peel, cut finely, 2. cup breadcrumbs, 2 tablespoons’ golden syrup, 4 teaspoon ground ginger, a sprinkling of grated nutmeg, juice of half lemon, a few small pieces of -butter.- Roll up. tie in floured cloth,

and boil for two hours.-

~iss

S.F.

T.

(Timaru),

Fruitless Birthday Cake REASE and line an 8-inch cake tin. x » ‘Take 14oz. flour (no baking powder), 202, of ground almonds, 11b, 1b. sugar, 8. eggs, about half a gil] of eherry, a pinch of salt, and a few drops of ratifia, essence. Mix thoroughly _ together. the sieved flour, ground rice, salt and ground almonds. Cream butter and sugar 3: béat in the eggs one at a time, adding some of the flour, ete., alternately with thie. eges. W hen all the eggs have been stir in the sherry and ratafia essence. Mix thoroughly together the sieved: flour,’ ground rice, salt, and ground almonds, : . Cream butter and eugar ; beat in eggs one at a time, adding some ‘of ‘the flour, ete., alternately with the eggs. © When all the eggs have been added, : "stirsin the sherry and ratafin eswencée,.. Pour the mixture into a tin, make a ‘slight well in the centre, and bake in. a méderate oven for about two

and a half hotire;

~Mre:

A.C.M.

P.

(Mar-

ton

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