Mainly about Food

Radio Record, 22 April 1938, Page 32

Mainly about Food

By

CHEF

7 OW that the season of fresh fruits is really over, iny sister home-cooks will no doubt be glad of retipes to vary the children’s winter diet. This week a_ sister-cook from Hastings has sent just what we want: two recipes for biscuits which are sure to please.

The schoolboy’s joy, she says, is a great tin filler and a general favourite. The pink raspberry delights are attractive and tasty biscuits to grace any tea tray or picnic basket. Another excellent recipe which came from Te Puke suggests a way to take advantage of the apples or pears which ure so plentiful on the market at present, First prize this time has gone to lirs. J. Dooley, Main North Road, Oamaru, for her promising recipe for velvet cake. I do think that cakes flavoured with good. old-fashioned cream of tartar and baking soda are somehow different and so very nice. Anyway, this velvet eake should satisfy, since the recipe was handed down to Mrs. Dooley from her great-grandmother. I£ made properly it should melt in the mouth. Schoolboy’s Joy YNGREDIENTS : 2 cups flour, 1 cup sugar, 3 tablespoons beef dripping. 1 tablespoon butter, a little flavouring essence or nutmeg or spice. Rub all well together. Add 1 cup fruit, sultanas and currants, 1 teaspoon baking powder. Mix with one beaten egg and milk (or 1 tablespoon custard powder, mixed with milk). Mix well with knife, then roll thin and cut with round cutter. Bake in moderate oven until gold-

en browu.-

Mrs.

J.M.

S.

(Hastings).

Raspberry Delights REAM together 40z. butter, 1 packet of raspberry jelly crystals, 1 small «up of sugar. Add 1 egg unbeaten, } teaspoon vanilla essence, 8oz. sifted flour, 1 teaspoon baking powder. Roll thin, ent in ronnds. Bake on cool tray in moderate oven, not browning, When cooked put two together with vanilla butteh icing. TIcing: 20z. butter, 4oz.

icing sugar and vanilla essence.-

~Mrs:

J.M.

S.

(Hastings).

Pear Ginger TSE 41b. apples (or 4]b. pears), 341b. ° sugar, 3 lemons, 14 pints water, lib. preserved ginger. Cut apples (or pears) in quarters and cover with sugar and the juice of lemons. Allow this to stand all night. Bring water (12 pints) to the boil, then add apples (or pears) and preserved ginger cut into «ubes. Simmer slowly till the fruit is quite clear and not broken. Then put fruit into jars, pouring syrup

over

~Mrsa

F.

S.

(Te Puke).

Tomato Honey OR this recipe you require some fair-sized tomatoes, lemon juice. rind and sugar. To each pound of tomatoes allow the grated ring of one

lemon. Cut up tomatoes, add lemon rind and cook till there is little juice left. Strain through a sieve and return to saucepan, Allow one pound sugar and juice of one lemon to each pint of pulp. Boil quickly till thick, place in small jars and cover well.-

Mrs,

E.E.

W.

(Timaru).

Semolina Caramel DUT Loz. of semolina in small saucepan (that has been rinsed with cold water) with pint of milk. Bring it to the boil, then add pinch of salt and leave it to simmer till the semolina is cooked. Remove from fire, add 2 wellbeaten eggs, a few drops of lemon essence and loz. of sngar. Mix well and set aside. Put into a pan 2o0z. loaf sugar, 3-cup water and a squeeze ot lemon juice. Boil till the mixture

is a golden brown, then pour it into a plain mould and swirl mould so that the mixture coats the sides and bottom. Allow to cool for a few minutes, then pour in semolina mixture and cover with greased paper. Steam for $ of an hour. Turn out carefully. This pudding can be served hot or cold and

is really delicious.

Mliss

J.

M.

(Na-

pier).

Coconut Potato TPAKE $lb. floury potatoes, 30z. coco- ' nut, 2 tablespoons ground rice, "oz. butter or margarine, 1 tablespoon golden syrup. 1 teaspoon baking powder, 1 egg, 4 lemon. Steam potatoes, rub them through a sieve and mix well with the rice, coconut, baking powder. the melted fat and grated lemon rind. Add the strained lemon juice. golden syrup, and well-beaten egg, Turn intu

Get These Aunt Daisy And Other Cookery Experts’ RECIPES FREE } HANSELL’S-the Essence specialists of New Zealand-makers of the famous Hansell’s Cloudy Food Flavourings, have pleasure in offering FREE to readers of the ‘Radio Record,’’ a most interesting series of recipes, by "‘Aunt Daisy" and other noted Cookery Experts. Write for yours now to ‘Hansell Laboratories, Ltd., P.O. Box 199, Masterton,"’ enclosing an unstamped envelope addressed to yourself and 3d. in stamps to cover postage and packing.

& Well-greased basin and steam for 13 bours. ‘Turn out and sprinkle with

coconut ‘and = serve,--

Mrg.

M.H.

M.

(Hamilton).

Pear Pufts PEEL as many pears as required, cut off blossom ends and cook in a syrup made with 2 cups sugar and 1 cup water. Add juice and grated rind of 1 lemon, When tender remove and add to the juice a fey chopped almonds and 4¢-cup chopped raisins, Cook slowly until mixture is thick. Have ready some nice puff pastry, roll out thinly and cut into squares, On each square place 1 pear and some raisin mixture. Fold up pastry all round pear, pinch edges well together and

bake in quick oven till nearly browned.

Serve with custard or cream.-

~Mrs.

E.

J.

(Motueka).

Billy Loaf NGREDIENTS: 2 cups wholemeal, 1 cup flour, 3 teaspoons baking powder, 14 teaspoons salt, 1 tablespoon butter, 1 tablespoon honey, 1 cup dates, 1 cup milk. Mix dry ingredients, Warm milk, honey and butter. Mix to a moist dough. Put in a wellgreased billy, cover and bake in moderate oven for abont 2 hours. Raisins or

any fruit may be used.-

~Miss

W.

(North Auckland).

Cheese Squares (Z RATE about 202, cheese and roll thinly 3lb, of flaky pastry. Cut into small squares and brush over eyenly with white of, egg (beaten). Sprinkle over these, grated cheese, seasoned with salt and pepper. Place on top another pastry square, sandwich fashion, press down lightly and brush over with egg white as _ previously. Sprinkle with cheese, covering again with pastry square and egg white. Bake in quick oven 15 minutes, These sguares are excellent for bridge par-

ties or suppers.-

Mrs

E.E.

W.

(Tim-

aru),

Cinnamon Rollettes FAT #4 cup sugar with 3 eggs and pinch of salt for 20 minutes. Add l-cup arrowroot, 2 teaspoons plain flour, 1 teaspoon cocoa, 2 teaspoons cinnamon, 1 teaspoon cream of tartar, 1 teaspoon baking soda and, lastly, 1 tablespoon hot golden syrup. Just (Continued on page 387.)

HALF-GUINEA FOR Old Velvet Cake ‘REAM 1 cup of butter, add 4 eggs, one at a time without previously beating them. Whisk well; add 2 cups sugar and grated rind of 1 lemon, whisk again. Lastly, beat in 14 cups of flour, mixed with 1] teaspoon cream tartar and } teaspoon carbonate soda; spread in a greased dish. Mix full Ib. chopped, blanched almonds with cinnamon and sugar, and strew this mixture over cake. Bake about + hour in a moderate oven, The butter, eggs and sugar must be very

| well beaten- =

~Mrs.

J.

D.

(Qameru).

MAINLY ABOUT FOOD

(Continued from page 33.)

eover the bottom of baking sheet with mixture, and bake a few minutes. Turn out, cut into pieces 2 inches by 4 inches. Roll up quickly into rollettes. When cold, unroll and spread generously with the following crenm: One tablespoon butter, with 2 tablespoons sugar. Add Sugar slowly, beating all the time, then 2 tablespoons milk, and lastly, also little by little, 1 tablespoon hot water.

Again roll.-

~Mrs.

A.

E.

(Christehureh).

— Mushroom Rabbit OIL till tender one young rabbit with 1 large sliced onion and a little sweet herbs. When cold take out rabbit, cut into dice and add lb. cold cooked ham. Wet a large jam-jar, line with slices of hard-boiled egg and chopped parsley. Fill with rabbit mixed with ham, sprinkling thoroughly With salt, pepper and allspice. Heat some of strained liquid, add pepper aud salt, and dissolve in it a little gelatine. While hot, pour over rabbit. press and put weight on top. When cold turn out and garnish wiih musiToom salad. Salad: Simmer #lb. minced mushrooms in 4-cup of olive oil for }-hour, squeeze a few drops of lemon juice on and when cold season with salt, pepper, chopped parsley and

mayonnaise.-

-Niiss

D.

W.

umara )

Fig Tea-Cake UT up 8oz. of figs into small pieces and chop finely 30z. walnuts, Sift 8oz, flour with two teaspoons baking powder and a pinch of salt. Mix it with figs and nuts. Whisk 1 egg with 30z. sugar until creamy, and -mix in dry ingredients, adding loz. of butter melted, and one teacup of milk. Beat all well together, and put into a greased enke tin. Bake in moderate oven for about an hour. When cooked, brush top lightly with glaze made by dissolying teaspoon of sugar in teaspoon of milk. Return to the oven for a few

minutes to dry.-

~Mrs

M.

(Napler).

Coconut-Prune Scones REQUIRED are stewed prunes, 20z. butter, 2 cups flour, 3 teaspoons baking powder, loz. sugar, salt, 1 egz and milk to mix, 20z. coconut. Stone prunes, rub butter into dry ingredients, then cut prunes into flour same way as butter. Mix to dough with beaten egg and milk, Cut into seones and hake

in hot oven fer 10 to 12 minutes.-

-Mrs

E.

J.

(Motueka).

Mock Lobster Soup AKE 6 or 7 tomatoes, rub through a sieve, stir in one small teaspoon of carbonate of soda and let this stand for half an hour. Take 202. butter, 2o0z. cornflour, 14 pints milk; make into a sauce and whisk well with an eggwhisk while it is cooking. Then add tomato puree, boil gently, stirring most

of the time. Season to taste,-

~Miss

N.

W.

(Tuakan).

To Cook Fish pet six pieces of fresh fish in casserole: with little pepper, salt and knob of butter. Now beat up one egg in a cup, and fill with milk. Pour over fish and bake 4 hour in moderate oven with lid on if liked. Brown, and take lid off for 5 minutes. Another method

of baking fish is to soak som bread in cold water. Squeeze out, and add pepper, salt, parsley, little butter and 1 egg. Mix all together, and put between 2 large pieces of fish or whole fish. Bake half an hour in moderate oven with lid on, Adda knob of butter and

2 tablespoons of water-

~Mrsa

C.

H.

(Waihi) _

Walnut & Eschallot Pickle EQUIRED: 50 walnuts, 6 eschallots, 1} pints vinegar, 130z. black pepper, oz. allspice, # bruised ginger. Choose young walnuts, prick them well with a fork and put them.into a solution of salt and water (1lb. salt to a quart of water). Leave them for one week, changing the brine after 3 days. Drain off brine, put the walnuts on a dish and leave in the sun until black, then put into clean, dry jars. Boil the yinegar 15 minutes with the spices and peeled eschallots. Pour while hot over the walnuts, tie down and keep in a dry place for one month.

~Mrs.

E.

J.

(Motueka).

Green Tomato jam TEAM one cup seeded raisins for 30 minutes and add to 4 cups of cutup green tomatoes and _ thinly-sliced lemon, Stir in 4 eups sugar and } cup chopped walnuts. Cook carefully till

thick. bottle and seal.-

-Mrs.

E.

J.

(Motueka).

Baked Bean Loat IX all together, 1 medium-size tin baked beans well mashed, 2 cups breadcrumbs, 2 tablespoons melted butter, 2 well-beaten eggs, with a few drops of Hansell’s cloudy onion flavouring, and 3 teaspoon Hansell’s cloudy celery food flavouring beaten in, 2 tablespoons peanut butter, 1 tablespoon finely-chopped parsley, 30z. grated cheese. Put into a well-greased oblong tin, Bake ina_ fairly hot oven for 20 to 30 minutes. Cut into slices and serve on hot buttered toast. This makes a very tasty and nourish-

ing dish:

CMrs

P.

W.

(Onehunga).

Chili Sauce GREAT suecess for three generations. 2lb. fresh tomatoes, 3 or 4 medium-sized onions, chopped, 1 apple, diced, about 4 stalks of celery, cut small, $ cupful seedless raisins, 14 teaspoonfuls salt, } teaspoon pepper, 1 teaspoonful ground allspice, 1 teaspoonful ground cinnamon, 1 teaspoonful ground cloves, 4 teaspoonful chili powder, dash of cayenne pepper, 3 cupful brown sugar, 14 cupfuls vinegar. Combine all these ingredients in a large preserving pan and simmer slowly about an hour and a half, or until of the consistency you like. Stir often to prevent burning. This is delicious with hot or cold meats, and is mighty good as a spread on bread and butter !~

Miss

V.A.

O.

(Hokianga).

Apple Snowballs OIL two cups of rice in water till nearly cooked. Peel and core some apples without breaking. Till the eavity with brown sugar and put one clove in each. Surround each apple with rice, tie i individual cloths, and boil till apples are tender. about 4 hour.-

Mrs,

D.M.

J.

(Gom '(' ) _