MAINLY ABOUT FOOD

Radio Record, Volume X, Issue 21, 4 December 1936, Page 50

MAINLY ABOUT

FOOD

An Attractive New Way With Spinach. eee

OMB time ago I told you all how to make Cauliflower Fritters, and as some very favourable comments have been passed on these, let’s now try making Italian. Oroqueéttes. The weather hag been kind, so spinach is plentiful; next time you buy or pick some, boil it in salted water, then drain and mix with a beaten egg and a few spoonfuls of grated cheese. Roll this mixture into little sausage shapes. flour them, egg-and-breadcrumb, and fry them in deep fat. A touch of nutmeg is almost always an improvement. so far as spinach is concerned, The prize thig week has gone to Mrs. J. H. Stanley, "Mahoe," R.D. Feilding-Apiti-Feilding, for her original recipe for Gooseberry . Fruitine, and . this reader has gained the three stars, Two stars each have been awarded to Mrs. M, E.. Grant, Karori, Wellington, for her original recipe for Orange and Coconut Crisps, and Mrs, J. H. Morley, Hamilton East, for her extra special recipe for Pineapple Puffs. One star each goes to Mrs. E. A. Bartow, Dargaville; Miss Whitelaw, Kamo, and Mrs. S. Walton, Tauranga, for their reeipes for Oherry Merry-go-round, Savoury Cheese Biscuits, and Seasonal Tart respectively, Regarding the prize Christmas Cake published in the Noveimber 13 issue, in case any reader is in doubt, do NOT dry the fruit after it hag been soaking . in the ginger ale, Many of my sister home-cooks ask how to soften icing for their cakes, The glycerine will do this. Anothér method is to add 1 teaspoon cream of tartar to every pound of icing sugar and mix in the usual way. I will not be publishing any recipes for shortbread during the Christmas Season, for the prize shortbread recipe on page 83 of the ‘Radio Record" Cookery Book ig really the nicest I have come across, and homecooks Will be well advised to follow " S.F.T. (Timaru): oa Fe to hear from you again-récipe later. Mrs, ELAAS. : They were de-licious-niany. thafiks. Mrs. J.A.F. (Mahana) ond Mts, M.O.T. (Invercargill): Thank you, _ using later, . : L.P. (Oamaru): Your letter ‘appreciated. Mrs P.W. (Onehunga): Received let- ° ri and samples-writing next weeks, Orange and Coconut Crisps (JUARTER-POUND butter, % cup sugar, 6-7oz. flour, 1 cup cotonut, 1 cup chopped walnuts, 1 teaspoon baking powder, grated rind of 1 orange. Grate orange into butter and. sugar and cream well, Add coconut, walnuts, and lastly

flour and baking powder. Roll into small ballg and press flat. Bake in slow oven until a golden brown. Should be

very crisp,

~Mrs.

M.F.

G.

(Karori),

Pineapple Puffs QE small tin of pineapple, 1 cup of water, 20z. sago, 20z. sugar, juice of half of lemon. Cook the sago in the pineapple juice and water until clear. Remove from fire and add sugar, lemon juice, and chopped-up pineapple. Pour into fruit dish and make a custard with two egg yolks; flavour with vanilla and our over the top. Put the twwo stifflybeaten whites on top in rocky heaps.-

Mrs.

J.H.

M.

(Hamilton Hast),

Cherry Merry-Go-Round TWvo cups cherries, remove stonés and put a small piece of marshmallow in cavity. Soften the heaped tablespoonful

gelatine in cold water, then stir gélatine into 14 cups-boiling water, add cup castor sugar and stir until dissolved. Allow to cool, then stir in 2 tablespoons lemon juice. Wheén half set, divide cherYieS equally between eight individual moulds (Small jélly -glasses answer the purpose), which have been rinsed in cold water. Pour the half-set jelly over them, and set aside to chill. When serving, turn. each mould on to a slice of pineapple, garnish the top with 4 cherry. and

serve with whipped cream.

Mts

E. A.

B.

(Daigaviile) .

Savoury Cheese Biscuits HRDE-QUARTHR cup grated chéese, $ cup flout, salt and pepper, 1 teaspdon baking powder, 1 egg, 1 tabléspoon milk. Mix dry ingredients and add beaten egg and milk to make a stiff dough. Cut into rounds and bake in a hot oven. When. the biscuits are cold, spread with

Gooseberr Fruitine (TAKE any quantity of really young gooseberries, stew for a few minutes in a syrup of water and brown sugar, putting the fruit in when the liquid is boiling. Young gooseberries require véry little cooking and not much sugar. Add to the hot fruit the necessary quantity of granulated gelatine. One level dessertspoon will set | \ cup (a good pint) of the liquid. Stir well and place all in a suitable glass or china bowl, Slice in ome or two bananas and add a handful of choice raisins, Leave to set and when required for serving pile whipped cream on the top (cream whipped with honey to sweeten) and sprinkle with

Mrs.

J.H.

S.

chopped walnuts:

(Apiti).

: tollowing, mixture :-Whipped cream a salt, pepper and grated cheese to

Miss

W.

Kamo

‘easonal Tart ‘\OOSEBERRIES, strawberries and .- thubarb being now in season, here is « nice and easy method of cooking any

of these. Make a short crust, mixing with milk, lining a plate with the pastry. Put on a layer of fruit (sliced apple is also delicious), then pour over som® good eream and sprinkle with sugar. cooking

until the fruit is done.-

-Mrs,

S.

W.

(Tau-

ranga).

Banana Cakes (original) UARTER-POUND butter, 4 cup sugar, $lb. flour, $b. ground almonds, 1 cup chopped dates, # teaspoon almond essence, 2 teaspoous baking owder, 1 egg, 8 mashed bananas. Cream utter and sugar, add egg, then ground almonds, bananas and dates. Mix well, then add dry ingredients and essence. Put on to cold tray in spoonfuls. Bake in moderate oven.’ Ground almonds may be omitted without spoiling the cakes.-

Mrs,

M.F.

G.

(Karori).

Cherry Mould ORE pound ripe cherries, #lb. loaf sugar, 240z. sago, 4-lemon rind, 4a little cinnamon, if liked. Into #-pint of cold water put the sugar, lemon rind, cut finely, and ¢innamon, and stir until sugar ~ dissolves, then boil for five minutes. Stalk the cherries and put into the syrup, then let all simmer gently till tender. Remove stones. Pour cherry syrup over sago and cook until] soft, then add stewed cherries; mix well and allow to cool. Turn into a mould and leave till next day. Turn out and serve with cream, ice cream

or custard

-Miss

L.

P.

(Oamaru),

Quick Marmalade PLUNGE dried apricots in hot water, leave for about: 10 minutes, drain, and put through the mincer (the fine knife). To 1 cup minced apricots add 14 cups honey, just heated enough to mix. well with the apricots. Put into jars and seal down. It is best left for about two weeks, then it is just a beautiful marmalade texture. Delicious’ on toast, even

makeg nice fillings for cakes.

Mrs.

P.

W.

(Onehunga) _

Peas-and-Mint Jelly (00K 4 cups peas well with salt and tablespoon sugar. Chop finely. 2 tablespoons mint, then dissolve 2 dessertspoons of gelatine in cold water, and add | 1 cup boiling water and then 2 cups vinegar. Set all together overnight.

Serve with green salad and ham or cold

meat. Ideal for picnics or lunch.

-Mrs.

M.W.

F.

(Auckland).

Almond Coffee Biscuits ALF-CUP butter, 1 cup sugar, 2 eggs, 2 cups flour, almonds, 1} teaspoons baking powder. Cream the butter, add the sugar and beat well. Add beaten eggs and mix well; add flour and baking powder, sifted. Mix to a light dough and

roll out. Cut into half-moon shapes. On half of the biscuits place almonds, and leave the others plain. Bake in hot oven. When coked and cool, ice with the following :-Blend four: tablespoons icing (Continued on page 53.)

(Continued from page 51.) — \sugar, one tablespoon strong made coffee, small piece of butter. When iced, ‘place almonds on the plain biscuits. Decorating thus in two ways gives variety to the appearance. of the biscuits when arranzed °

on a plate.

-Mrs,

J.H.

M.

(Hamilton

@ist)

Baked Trout prt trout in baking dish with 4 cup vinegar, 2 tablespoons butter, pepper and salt to taste. Bake 1 hour. When cooked, take flesh from bone and _ skin. Pour vinegar and other ingredients over jt. Serve hot. It ig delicious. either hot

or cold.-

L.

A.

(Wanganui).

Savoury Omelette Two eggs, loz. butter, 2 tablespoons seeded sultanas, 2 tablespoons minced ham, 1 dessertspoon mustard pickles, salt and pepper. Break eggs, beat lightly, and add all except butter. Melt butter in frying pan, pour mixture in and stir until it begins to set. Shake pan occasionally over into an oval shape. As soon as outside is set and a golden colour, turn

on to a hot dish and garnish with chop-

ped gherKll. Goocl for

F.

M.

(Henderson).

Iced Currant Fingers UARTER-POUND butter, 20z. sugar, $lb. flour, 1 egg, 1 tablespoon milk, 3 oz. currants, pinch salt, $ teaspoon baking powder. Sift flour and baking powder, rub in butter, add sugar and fruit. Mix the egg yolk and milk together, and stir into flour, ete. Roll out. Beat the egg white well and stir ‘in 4oz._ sifted sugar (icing) gradually. Spread this over the biscuit, cut into fingers. and bake

in moderate oven 20 minutes.-

-Mrs,

F.

M.

(Henderson).