Mainly about Food

Radio Record, 14 April 1938, Page 32

Mainly about Food

sayy

CHEF

WELVE months ago I gave in these pages two English recipes for seedless jam, and as quinces are in season I’m going to repeat one which has proved a great favourite with my family. Just wash the quinces and cut in pieces without peeling or coring. Put them into a preserving pan, cover with water, and let them boil to a pulp. Rub as much of this as you can

through a sieve, measure the puree, and add three-quarters of a pound of sugar to each pint and then boil together until the jam sets, In this simple recipe you obtain all the goodness from the skins and cores, and if for nothing else, some pots of quince jam in your pantry come in very handy indeed for your tarts, but I can assure my sister home-cooks this is an excellent method. Every season I give readers a recipe for pumpkin pie, but this week there are two new recipes for fillings-one from Waihi, the other from Timaruso I have passed them on under the same heading. ; As promised last week there is also a recipe for the wholemeal apricot cake. Note that this cake is baked in . a dish with a lid on, which must not be removed while the dish is cooling, . This week, holiday cooking will oceupy our harassed minds, and. being the end of the Lenten season, this appropriate recipe for Aberdeen sausage, which has won this week’s prize, should

help you out. I can really vouch for this delicious luncheon sausage, and Miss Evatt, of 12 Avon Street, Island Bay, Wellington, is the sender. TAKE 1% cups wholemeal, 3 cup flour, 3 teaspoon salt, 2 tablespoons honey, $ cup brown sugar, 60z. butter, 4 eggs, 1 cup seedless raisins, loz. crystallised cherries, 20z. mixed peel, 1oz. chopped blanched almonds, grated rind of 1 lemon, 1 cup dried apricots, 10z. chopped brazil nuts, 1 good teaspoon baking powder, + teaspoon baking soda. Boil the washed apricots for two minutes, drain well and slice; cream butter, add honey and sugar; cream uritil light, add beaten eggs; stir in fruit and nuts, sift in flour, meal, salt, baking powder and soda (last dissolved in a little milk). Bake in a dish with a lid on in a slow oven one hour and a half. Leave lid on while cooling.-

Mrs.

M.

C.

(Mount Eden),

Pumpkin Pie Fillings PPAKE 2 cups of stewed and mashed pumpkin, 1 cup of stewed, dried apricot, 1 cup sugar. Mash these together and place between two layers of pastry, Bake in hot oven until the pastry is cooked. In place of the apricots, the juice of one large lemon may be used. About 3lb, dry pumpkin, 1 lemon, 3 eggs and 1. orange. Sugar to taste. Boil pumpkin till soft and mash. Toa pint of the vegetable add the 3 eggs, the grated rind and juice of 1 orange and lemon. Tine enamel plates with short pastry, partly bake, and then fill with pumpkin mixture, and bake half an hour. Seven-Day Prune Cake | NGREDIENTS: 1 cup prunes, 1 cup sugar, 3-cup butter, 2 eggs, 2 cups flour, 4-teaspoon salt, 1 teaspoon ground mace, 1 smal] teaspoon cinnamon, 1 teaspoon soda, 4-cup coffee, Method: Wash prunes and boil in water to cover till soft. Drain, stone and mince or chop finely. Cream butter and sugar; add beaten eggs. Mix till light and fluffy. Add prunes and mix; then add flour, salt and spices and }-teaspoon soda, all sifted together, Mix and then add coffee in which the remaining soda has been dissolved. Beat well and cook in two greased sandwich tins. When cold put together with butter and sugar icing flavoured with coffee essence. This cake will keep a whole week

without spoiling-

~Mrs:

H.W.

T.

(Parna

Bay).

Bread Meringue HERE is a pudding adults and children delight in: Boil 1 pint milk, add 1 breakfast cup of stale pbread-

crumbs and simmer a few minutes; add 2 tablespoons sugar and 2 yolks of eggs beaten, 2 tablespoons currants and 2 tablespoons sultanas, Whip the whites of the eggs and spread over top and

bake in slow oven for half-hour.-

-Mr So

E.

J.

(Motueka)

Carrot Boats HIS is a wholesome and appetising German dish; something different, and popular with all the family. Parboil well some large-sized carrots, Drain. Scoop out the centre lengthwise, then fill with a mixture of minced meat, ham, herbs, pepper and salt, bound With beaten egg. Place in baking dish with a small quantity of water, and steam until carrots are tender. Serve

on a large platter with a border of rice.

lemon slices, and sliced carrots:

-Mrs,

C.

tham).

Fig And Date Pie EQUIRED, 31b. figs, zlb, stoned dates, 2 tablespoons flour, 1 teaspoon baking powder, loz. brown sugar, 1 egg, 1 eup wholemeal brea'dcrumbs, 1 cup milk, 30z, butter. Method: Stew the figs till tender, first Soaking overenight in ag little water as possible s drain and taken out, then eut up in small pieces, Chop the. dates, rub the

butter into the flour and breadcrumbs and add baking powder, sugar, figs and dates. Beat egg in milk and add to mixture; beat all well, put in a greased piedish, ‘and bake about + hour. Serve With chocolate sauce, 3 pint milk, 1 egg yolk, small dessertspoon cocoa, sugar to taste, vanilla. Beat yolk of egg with sugar, boil milk with cocoa and pour over the egg yolk, stir over fire until it thickens, add essence and serve: a

Teally delicious dessett.-

~Mrs

J.

M.

(Napier).

Brunswick Pudding FRREQUIRED, some short pastry, jam, 3 eggs, 60z. flour, 60z. sugar, 6oz. butter, a Jittle salt and grated lemon rind. Line a piedish with pastry and place a layer of jam in bottom, cream, utter and sugar, add salt, flour and lemon rind, and beat all well together. >our into pastry filled dish and bake in

moderate oven till light brown.-

-Virs,

H.C.

W.

(Timaru) _

Spiced Roly Poly AKE a suet paste of lb. flour, $1b. breadcrumbs, #lb. of shredded suet, 2 teaspoons baking powder, pinch salt. Mix to a rather stiff paste with cold water. Roll out to about 4 inch thickness, spread thickly with golden syrup, then spread with sultanas and currants and then very thin slices of apples. Sprinkle lightly with spice or cinnamon, roll up. Have ready a square or oblong cloth well greased; lay roll along and tie at intervals with tape and at the ends. Drop into fast boiling water, cover and boil constantly for about 3 hours. Serve with following golden syrup sauce. Make a custard, add 1 tablespoon golden syrup,

or raspberry jam if preferred.-

Mrs.

J.

D.

(Oamaru).

Butterscotch Delight AKE 1 cup brown sugar, 2 wellbeaten egg yolks, 33 cups milk, 1 cup cream, 4 tablespoons cornflour (level), 1 dessertspoon butter, small pinch salt. Melt butter and sugar in frying pan until a rich caramel brown, cool slightly, then add 3 cups of the milk; heat slowly until moderately warm, then draw aside. Mix cornflour smoothly with remainder of the milk. Strain caramel milk and place in saucepan to heat. Add cornflour, then cook slowly, stir constantly until thick and cooked. Draw to side of stove. Beat well egg yolks and stir in, then cook again for a few minutes (about 3). Pour into sundae or custard glasses and when cold top with i stiffly whipped cream. Sufficient for

feight persons.-

Mrs.

E.A.

B.

Darga-

ville) .

Peach Whip Cream AKE 1 cup peach pulp, 1 tablespoon lemon juice, $ tablespoon of Hansell’s cloudy lemon or orange fiavouring, 1 cup peach juice, 2 egg whites, 2 tablespoons sugar (or less if liked), 2 tablespoons gelatine. Melt gelatine in hot juice, add sugar, lemon juice and pulp, and flavouring, mix and allow to cool. When it begins to set, add the stiffly-beaten egg whites, and beat till thick. Pile in a glass dish, and serve garnished with whipped cream. Make

a custard with the egg yolks.-

~Mrs:

A.M.

W.

(Pine Valley).