Mainly about Food

Radio Record, 29 April 1938, Page 32

Mainly about Food

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CHEF

~ URING Easter culinary } matters were far from my thoughts, for I was laid low with tonsilitis, but I am glad that, with my recovery, I have looked forward to continuing ,with weekly chats to all my sister home-cooks. During my convalescence I have bees studying the state of the market, and am I frightened to mention the price of eggs? These are very scarce in Wellington, and the price has consequently soared-first grade 3/3 a dozen, but I {lon’t know that the fowls are altogether to blame, To begin using our preserved ones now will mean that we are going to be short before the winter is over. Regs are not the only commodity that has inereased in price; milk at 7d. per quart and the price of vegetables is prohibitive, It looks as though it is going to be a hard winter. However, sister home-cooks, just gird on your armour and get. down to facts. J had a communication from Carterton this week, but the envelope was empty -evidently an oversight. The "salmon savoury" recipe came along under the title of "winter savoury," but I changed this, as most of us are always contriving to make one tin of salmon go the length of two. Some time ago I put through a recipe for salmon croquettes which is almost identical with this one, but I found that however thick you make your white sauce, the process of frying breaks the mixture. This recipe ix served up after the salmon has heated through. Three recipes for sweets are also published. These came in too late for Easter, and the first wet afternon that one of your school-gir] daughters wants to try out one of them, encourage her, for, who knows, but it might just lead to ber taking a lot of the eulinary matters off your hands, and we must foster that interest. must we not? The prize this week has gone to Mrs J. Henderson. Box 31, Auckland, for her unusual recipe for apricot fall. This should prove a good sweet for specia? occasions. Mrs. P.W,. (Onehunga): Many thanks, they were delicious. Salmon Savoury 4 RY an apple and an onion slowly in butter until cooked. Stir in 1 tablespoon flour and.1 dessertspoon of curry powder, Add 1 breakfast cup of milk. When this sauce is cooked, mix in a tin of salmon until well heated, then add the juice of half a lemon. Hardboiled eggs and tomatoes may be added

when serving, and garnish with boiled

rice.-

-Mrs.

L.

B.

(Frankton Junction).

Cocolate Caramel PAKH 13lb. brown sugar, $ pint milk. 230z, of chocolate, 240z. butter. Method: Boil all together stirring to prevent burning until it forms a hard ball when dropped into cold water. Pour into greased moulds or flat tin,

then cut in squares when cold.-

~Mrs.

J.

(Waituna West).

Dates In Jelly ARE an orange jelly as usual, and when almost set press into the jelly dates, stuffed with whatever you fancy. Nuts or icing, grated cheese are good. Tf cheese is going to be used, lime jelly

is better.-

~Mrs.

J.

(Waituna West).

Rose Nougat HIS is a little trouble.to make, but is well worth it. You require 31b. of sweet almonds, 4b. icing sugar, a few grains of citric acid. 40z, of honey, rose colouring and essence, 1 tablespoon glucose and. 1 tin one or two inches deep. Boil all together until it crackles when put into cold water. Add flavouring and colouring, pour on an oiled tin and when cooled pull into shape. Add nuts. Line a tin with buttered paper and press nougat into tin, putting weight on top for ten minutes. Then

eut into strips or sqnares.-

~Mrs.

J.

(Waituna West).

French Walnut Cake TNHIS is an unusual and extremely delicious cake, containing neither butter nor flour. Ingredients: 5oz. chopped walnuts, 5oz. sifted sugar, 202. fine breadcrumbs, 5 eggs, 1 lemon rind (finely grated), 2 large cloves (finely chopped), pinch of powdered mace, pinch of salt. Method: Cream yolks of eggs with sugar, add nuts and all other ingredients one by one, stifffy-heaten whites last. Bake in a well-buttered tin (7 inches. square a suitable size) in a very moderate oven for 12 hours. Let cool in tin, turn out, and next day cut into thin slices across, Sandwich these with whipped cream and place one On top of the other until cake is built up again. Put another layer of whipped cream on top. N.B.-Cake must be made the day

before it is wanted.-

G.

M.

(Timaru).

Tripe Olives AKE 4lb, of tripe, 2 onions, 1 tenspoon made mustard, 1 dessertspoon chopped parsley, $ pint hot water, 2 tablespoons milk, 2 tablespoons but-

ter, 3 tablespons flour, salt and pepper. For stuffing use 1 cup breadcrumbs, 1 egg, 1 tablespoon chopped parsley, grated rind of half lemon, pepper and salt. Put tripe in pan of cold water, bring to boil, throw away water and scrape any fat from tripe. Cut into strips 2 inches by 4 inches. Mix stuffing ingredients, spread on smooth side of each piece of tripe and tie firmly with string. Slice onions thinly and cook in double saucepan 15 minutes in half-boiling water. Add 4% teaspoon salt and tripe olives and cook slowly for 2 hours. When tender, take out

tripe, remove string and place together with onions on dish. Blend flour, butter, mustard, pepper and salt, add to tripe water. Mix in milk and parsley. Boil 3 minutes and pour over

olives.-

-Mirs.

R.

M.

(South Canterbury).

Pumpkin Cake {PAKH 1 cup warmed pumpkin (cooked), 1 cup sugar, 2 eggs, 1b. mixed fruit, $lb. butter, 2 small tablespoons golden syrup, 2 cups flour, 2 teaspoons baking powder, + teaspoon soda, vanilla, salt, Cream butter and sugar, add eggs, syrup and pumpkin. Beat for 5 minutes and add flour, baking powder, fruit and essence. Bake 14

hours in moderate oven.

~Mrsa

E.

J.

(Moueka),

Tomato Sausages TAKE 1lb. of pork or beef sausages, ~- 1 eup breadcrumbs, 2 large, ripe tomatoes, 1 egg, pepper and salt. Rub tomatoes through a coarse sieve, Remove sking from sausages. Add the sausage meat to the breadcrumbs and

tomato pulp. Season with pepper and salt. Mix together with egg; form into sausages, and boil in floured cloth for 14 hours. Cover while hot (after taking from’ cloth) with browned breadcrumbs, and serve cold; or can be served hot with tomato sauce and

creamed potatoes.-

~Mrg.

R.

M.

(South

Canterbury).

Marrow and Curry Pie AKE 1 large cup eurry, 2 cups diced marrow, 2 tomatoes, pastry. Place marrow and sliced tomatoes in a saucepan with a little butter and salt, and cook over gentle heat until soft. Thea mash and add to curry, mixing well together. Make a crust with 1 large cup dripping, 1 cup flour, 1 cup wheat-

meal, pinch salt, and mix with water. Roll out and line a dish with the pastry, keeping a few strips aside. Pile the curry and marrow mixture in the erust and twist the pastry strips across

the top. Bake in a hot oven-

~MIS

E.G.

D.

(Waipukurau)

Ouince Sandwiches }MAE5 some puff pastry, roll out as thin as possible, put on floured slide, prick with a fork to prevent rising and bake in hot oven till light brown. Allow to cool, cut into oblongs Zin, by 1#in., and cut slices of sponge cake, #in. thick to fit. Spread with quince cream, Peel core and slice ib. quinces and 1 large tart apple and boil to a pulp with a little water, 3 tablespoons sugar, 1 tablespoon butter and juice of $# lemon. Add beaten yolks of 2 eggs. Stir for 1 minute, then cool. Cover each side with puff pastry and spread with this icing. Mix 1 beaten egg with enough jeing sugar to make a stiff paste. Sprinkle icing with chopped almonds and return cakes to oven to dry icing

and brown almonds.-

~Mrs:

E.

J.

(Motu-

eka.)