Mainly about Food

Radio Record, 1 April 1938, Page 32

Mainly about Food

BY

CHEF

PRIL shopping is very interesting. Of course, it’s a pity to see the last of the summer fruits and vegetables, but other things are so good that they seem to make up for what we have lost. The first celery and chrysanthemums are just as exciting in their way as the first strawberries and roses. Foods come into season just when you are Zeeting you would like a change of ‘et. Hven though the weather is cooler, don’t drop the salad habit. Nothing can take the place of the vitamins and mineral salts that are found at their best in uncooked greens, and, the vita-

mins and salts are even more necessary in winter than in summer. Lettuce is still plentiful, and endive has a refreshing tang and crispness that has a decided cleansing feeling on the palate, ' Peaches are still plentiful, so I would ask my sister home-cooks to give the first prize this week their considera«

tion. It is a fig and peach conserve which is really a very new recipe, and Mrs. M. Hughes, of 153 Cobden Street, Gisborne, is the sender. : Another recipe worthy of attention is the peach chutney which is ready for eating at once, and will keep indefinitely. It is very palatable with all coid meats, curries, and made-up dishes. Mrs. V. D. (Turua): Very pleased to get your letter-kindest regards. Mrs. A. H. (Manunui) : No, only one each week. Peach Chutney TAKE 3lb. yellow peaches, firm and hard, peel and remove stones, 1lb. brown sugar, 1lb. raisins, 11b. sultanas, 1% pint vinegar, #4lb. almonds, }oz. cayenne, loz. garlic, 2 level teaspoons salt. Method: Slice peaches and make a jam of them with sugar and vinegar. Put raisins, sultanas, almonds, and garlic through the mincer, and add to the jam, with cayenne and salt. Boil 10 minutes longer. Stir constantly. Place in jars and seal down while hot.

F.

V.

(Gisborne).

Grape Special ICK from the stems 8 cups. of grapes. Wash and boil in just sufficient water to cover for 20 minutes. Strain through sieve, pushing as much of pulp through as possible, but leave skins and seeds behind. Add hot water to make juice up to 33 cups. Return to fire, stir in good half-cup of sago, and cook gently until sago is clear. Take off fire, add sugar to taste, pour into small moulds and put aside to set. When cold and set, unmould, serve with either plain custard, whipped cream or for special occasions with mashed bananas and whip-

ped cream.-

-Mrs.

E.A.

B.

(Dargaville),

Steamed Cake IX 30z. butter with #1b. flour untii it resembles fine breadcrumbs. Add 1 teaspoon baking soda and mix again, then lb. brown sugar, about $lb. of sultanas or 4 of each, 2 tablespoons golden syrup, and mix well, finally adding sufficient milk to form the Whole into a creamy dough, but it must not be too wet. Place in a wellgreased cake tin. Tie some greased paper Over the top and steam for two hours. When cooked lay on its side on a sieve, and do not cut until the following day. Be sure and mix this cake in the order given. It can be made as rich as required with more fruit, peel and cherries. When iced it tastes like birthday cake. It also keeps

fresh for quite a time. If essence is used, try Hansell’s cloudy caramel

favouring or rum. Delicious

Mra.

A.M.

W.

. (Pine Valley),

Granose Pudding THIS is a pudding for your children. Fill a medium piedish with Granose biscuits (broken up). Beat two egg yolks with two cups of milk, add a little sugar. Pour this over flakes and bake till just set. Spread with jam and place the whipped whites of eggs on top. Kiddies who will not take ordinary Granose biscuits love this dish.

CMrs_

H.C.

W.

(Timaru).

Almond Coffee Sponge \V[ ELT 2 tablespoons butter in a small saucepan, add 2 tablespoons milk, 1 tablespoon coffee essence, } teaspoon Hansell’s almond cloudy food flavouring. Sift into mixing bowl 1 large cup flour, # cup castor sugar, pinch

salt, break in 2 eggs, pour the melted butter and other ingredients on top. Beat all together for 5 minutes (out in cool air if possible). Lastly sift in 2 level teaspoons baking powder, fold very lightly. Have 2 seven-inch sand. wich tins well greased, and a sprink-

ling of ground rice, Pour the mixture Into the tins. Bake in a medium oven for about 20 minutes. Turn out on a tleun tea towel to cool. Then join together with the following filling: Sifr unto a basin 1 cup icing sugar, pinch salt, add 1 tablespoon butter, 2 2 tablespoons ground almonds, and a few drops each of Hansell’s cloudy food flavourings, almond and banana, add ‘ust enough milk to beat to a nice consistency. Ice the top with coffee icing, sift 4 tablespoons icing sugar. add 1 dessertspoon coffee essence, and .ust enough milk to mix well, spread on top of cake and sprinkle with

vhopped baked almonds.

Mrs.

P.

W.

(Onehunga ) _

Carrots RECIPE for cooking and serving earrots, which you will find a nice change: Serape and cut earrots into rounds and cook in the usual way Make a sauce with the following: Break an egg into a small saucepan and beat well, add 2 cup milk, eup vinegar, 2 tablespoons sugar, saltspoon salt, 2 teaspoon mustard (mixed first with water), stir well and allow to boil for a minute, then thicken with a small teaspoon cornflour. Pour over carrots

and serve.-

~Mrs.

W.

D.

(Thames).

Pikelets his is a very good and economical recipe. Take 16 heaped tablespoons flour, 4 tablespoons sugar, 2 teaspoons baking soda, 2 teaspoons cream of tartar, $ teaspoon salt, 1 large tablespoon golden syrup, 1 large tablespoon melted butter, 1 egg, milk and water to mix. Method: Mix all dry ingredients together, break in egg, add syrup and milk; when right consistency add melted butter. To cook: Have moderately hot girdle and grease with small ‘piece of suet. This mixture makes

between SO and 90 pikelets.

~Mrs_

M.

B.

(Miramar).

Liver Shape JNGREDIENTS.-1b. liver, #lb. fat bacon (cut in thin rashers), 4 lemon, spice, seasoning. Method: Mince the liver finely, chop a quarter of a pound of the bacon and mix with the liver. Season with pepper and salt and mixed spice. Add snfficient lemon juice to make a paste. Line a round cake tin with the remaining rashers of bacon, put in the paste and cover top with rashers. Put in the oven and bake for one hour. Leave shape in tin until wanted, then dip in hot water and turn ont. and ar.

range on a dish.-

~Miss

E.

McD.

(Oam-

art),

Dad’s Cake TAKE ilb. flour, 3]b. ‘butter, 4lb brown sugar, 3 eggs (if cream is used omit one egg), lb. currants. 2o0z. sultanas, 1 tablespoon marmalnde, 1 tablespoon syrup, 1 teaspoon soda, 1 secant 4 enp sour milk or cream, yanilla. to flavour. Beat butter and sugar to eream, add eggs well beaten, milk and soda. flour. flavoured frit. ete... Bake

about two hours-

-Mrs,

S.

G.

(Roto-

rua),