Mainly about Food

Radio Record, 25 March 1938, Page 32

Mainly about Food

Sy

CHEF

issue of March 4 for preserving apples with sulphur, a Takapuna sister home-cook has been good enough to send me information. Take a good butterbox and put two or three thick layers of newspaper on the bottom and right round the inside of the box to exclude air. Then put the screw-top of a large Tr response to my SOS in the

SS a a a ee ES a a ee ee | 7. en | reserving jar upside down in the iddle of the box. Next place a jar ightly on the lid so that it can easily e rethoved without disturbing the pples later. Peel, core and slice the ples and pile them up round the jar 1 the box is alinost full. Then remove e jar carefully, aud into the jar-lir ft a tablespoon of live embers and a blespoon of sulphur on top of them. ver quickly by first folding over the perso that it meets at the top; then t a clean tea-towel over, and finally sack.and-leave for 20 hours. At the d-of that time pack the apples into ttles.. They will be found as white snow (even if they were discoloured rough being cut up over night), will kjust like freshly-cut apples, and il keep indefinitely. You will find ey- will have shrunk in the jars; and so, thé lids cin be unscrewed. and ore apples packed in. Jats without 8 and large stone jars can be used

and found quite satisfactory by pasting paper over the top as for jam. During the 20 hours you cin go on peeling more apples to fill up the box agnin as it is emptied. Have any of my sister home-cooks a good recipe for orange chutney? Kindly let me have it if you have. The prize this week has gone to Mrs. J. Skeet, 15 Marsden Street, Timaru, for a new recipe for tomato and ginger almond cake. This enake is delicious and keeps moist for weeks, atid you'll all agree it is a most seasonal recipe. W holemeal Carrot Pudding AKE 4 slices wholemeal brend (thinnish), 13 cups milk, 14 cups finely minced carrots, 1 cup seeded raisins, + cup sugar (brown), 1 egg (separated), salt, 2 cups wheatflakes or cornflakes. 1 tablespoon butter, Soak bread in milk. Add carrots, raisins, yolk, salt and flakes. Fold in beaten egg white. Melt butter in dish and pour in the pudding. Bake in moderate oven 35-40 ininutes. Golden Sauce to Serve With It. Three tablespoons finely-grated carrot, 1 cup brown sugar, 3 tablespoons flour blended with cold water, 14 cups boiling water, 2 tablespoons otaige juice, 2 tablespoons lemon juice, 2 table-

spoons butter and salt.

-Mrs.

M.

C.

(Mt. iden).

Cape Gooseberry Conserve SHELL 8lb. of cape gooseberries and put in pan with 141lb. sliced tomatoes and 14lb. of sliced tart apples. Cover with 6lb. sugar and stand 1 hour. Now add the juice of 6 lemons, the grated rind of 1 lemon, and boil hard for 15 minutes. Slice 6 large, firm bananas, add to the other ingredients and boil another minutes. Remove from fire and stir well. Bottle while

hot. This resembles fruit salad

-Mrs.

T.

(Wanganui).

Indian Relish TAK 6 tomatoes, 4 apples, 2 peaches, 6 small onions, 1 cup sugar, 1 cup vinegar, salt, nutmeg, spices to flavour, i1b. lemon peel. Peel tomatoes, peaches, onions and apples. Slice in medium pieces, add rest of ingredients. Boil 2 hours and seal while hot. Deliciotis.-

Mrs:

L.G.

T.

(Hastings).

Old Dover House Chutney AKH 141b. blue diamond plums (stoned), 1lb. tomatoes, $pt. vinegar, 2lb. apples peeled and quartered, 1lb. seeded raisins, t1b. onions, 402, garlic, lb. preserved ginger, a few chillies, 240z. salt, 141b. brown sugar, 14 tablespoons mixed spice, °

Method: Boil plums and tomatoes with vinegar until soft; put onions, garlic, ginger and raisins through mincer, add to other ingredients and boil for an hour, stirring frequently to avoid burning. Put chillies in muslin.

~Mrs

S.

P.

(Wellington).

Pear Ginger EEL and slice 6lb. firm ripe pears, sprinkle with 34lb. sugar and 1 cup water. Next day bring to boil and tidd 2 large cups of water or fruit juices. Cook one hour, add one pound chopped ginger, one teaspoon podivdered nutmeg, one teaspoon ground ginger. Boil another hour, Seal while hot.-

Mrs,

L. G.

T.

(Hastings).

Chocolate fellies . . NGREDIENTS: One egg, 1 desserts spoon of cocoa, 4 pint of milk, 24 gills of hot water, a pint packet of yanilla jelly, little desiccated coconut, 1

dessertspoon and a half of sugar. Beat egg, mix cocoa and sugar to a paste’ with a spoonful of the milk, boil the remainder, add cocoa, return to pan and boil for 1 minute, cool slightly and add to egg. Pout into a jug, place ina pan of boiling water and stir till eustatd coats the back of the spoon. Pour

into a basin and leave till cold. MDissolve jelly in the hot water and leave also till cold but not set. Then stir in gradually the custard. Pour into small wet moulds and leave till set. Turn oh to a dish and sprinkle a teaspoon

of coconut on each.-

-Mrs.

E.

L.

(Wai-

kino).

Apple Sauce Cookies TPAKE 1 cup sugar, $ cup butter or good dripping, 14 cups unsweetened apple sauce (peeled apples boiled dry), 4 eup nuts, any kind, 1 cup raisins, 2} eups of flour, 1 teaspoon cinnamon, ¢ teaspoon cloves, } teaspoon salt, 2 teaspoons bicarbonate soda. Cream butter, add sugar gradually, creaming continually, add: apple sauce, chopped. nuts and raisins and mix well. Then fold in sifted dry ingredients. Drop in spoonfuls on to oven sheet and hake in moderate oven ahont (8350 deg.) 25

to 30 min.

~Mrs;

W.

R.

(Whangarei) _

Sweet Corn ORN is in season. The kiddies love nothing better for dinner than corn on the cob. Serve with plenty of butter. No meat is needed. To cook: Place in pan of boiling water. Water must cover corn. Bring to boil. Add salt and sugar to taste. Move covered pan to side of stove and leave for about 25 minutes. It must keep hot, but not even simmer. Any left over corn is delicious in fritters for breakfast. One cup cooked corn, 8 eggs, 4 tablespoons flour, 6 tablespoons milk, salt and pepper. Mix flour, pepper and salt, add eggs gradually, also milk and crn, Beat well. Fry in butter. Will serve

five.

-Mrs.

S.

G.

(Rotorua).

Easter Cakes Mis to a cream 60z. butter and 402, castor sugar, Add 2 eggs well beaten, 60z. of flour, 20z. of fine ground rice, and a pinch of baking powder. Sift a little flour over 20z. of currants, add them and also spice to taste in half a teaspoon. You may use ground cinnamon, gi®indg carraways, ground mace or nutmeg. Knead very well. Roll out thin, stamp into small circles, and bake in a slow oven for 20 minutes. They should not be too thin, and should be a pale golden colour. This is a very old West of England recipe, and

the cakes will keep indefinitely

M.

C.

(Palmerston North).

Vegetable Fruit Salad fPAKE 4 cup peas (small ones are best), 4 cup of chopped beans, 2 ‘cup of diced carrot, + cup finely-cut cabbage, + cup of finely-cut celery, 4 cup of finely-cut apple, 4 cup of finelycut pineapple, + cup finely-cut pimientos, 2 packages lemon jelly (or gelatine). Two pints of boiling water, pour over jelly and let cool. When it begins to set, add vegetables and fruit, a few drops of Hansell’s lemon or orange flayouring. Mix all in and leave to set. Sarya on erisn lettuce leaves and use

mayonnaise dressing_

-Mrs,

A.M.

W.

(Pine Valley).