Mainly about Food

Radio Record, 6 May 1938, Page 32

Mainly about Food

By

CHEF

VERY week I have inquiries as to how many prizes are offered for recipes appearing on the "Mainly About Food" pages. A first prize of half a guinea is offered each week for the best recipe, and this is paid at the end of each month. Standard time has been ushered in rtther disastrously in many parts of the Dominion, but even bad weather will not daunt our sportsmen’s ardour, and many of my sister homecooks’

pantries will be all the richer with the result of the opening shoot. In conjunction with this event, two recipes appear this week which might be useful, one for jugged wild swan served with Scotch dumplings, and wild duck with an oyster forcemeat. For those not so lucky, rabbits are plentiful just now, and are ideal for making cold-weather stews. Though lacking in fat, they are a good source of protein. Fat pork or bacon is usually combined with rabbit to counteract its natural lack of fat. A tender young rabbit, stewed with lots of onions and root yegetables, served piping hot, is enough to make any man come home early to dinner. This week’s prize has been allotted to Mrs. J. Alexander, of 26 Weston Avenue, Mount Albert, S.W.2, Auckland, for her recipe’ for wholemeal onion and bean pie, and it will not be only the children who will enjoy this wholesome dish. fugged SwanFTER cleaning and washing a (preferably young) swan rub over with vinegar, and cut all flesh off into small pieces, with #lb. of stewing steak. Roll in flour, brown in a pan and turn into & saucepan. Add one minced onion, half of very small apple, and one carrot minced, salt and pepper; half-tea-spoon of curry powder, one tablespoon each of worcestershire and tomato sauce, quarter-teaspoon of mace, one tablespoon of Jemon juice, and enough water to cover. Bring slowly to the boil and simmer till tender. Thicken with thin paste of flour and water.-

Mrs.

C.

G.

(Greymouth).

-With Scotch Dumplings QNB breakfast cup of oatmeal, add two small minced onions, one tablespoon of minced bacon, half-cup of flour, half-cup of breadcrumbs, one cup of chopped suet. Knead all together without liquid, and tie in a cloth, drop into boiling salted water, and boil for two hours, or make in small dumpings, but they don’t need so long in boiling. Add portion to each helvine of swan

and gravy over.-

Miss

C.

G.

(Grey-

mouth).

Duck And Oysters (OLEAN birds, rub over with lemon juice and butter mixed, leaving a good coating on and stuff with the fol-lowing:-Two cups of breadcrumbs. moistened a little with oyster liquid, 2 teaspoons of butter, 1 beaten egg and 1 teaspoon of minced onion, 14 dozen of

bearded oysters, 1 teaspoon of lemon juice, salt and pepper to taste, and a sprinkling of mace. Mix all well together. Fill the bird, sew up, and put into a saucepan with 1 cup of good dripping, 7-cup of water and 1 dessertspoon of minced apple. (Piace some stand under to prevent sticking.) Turn often, and when tender remove from saucepan, allow fat to cool, skim off and make good brown gravy. Serve

With peas and mashed potatoes.«

~Miss

G,

(Greymouth).

Chocolate Cake T takes only one minute to beat this delicious cake: Take 1 1-3 cup o: flour, 1} teaspoons baking powder, 3teaspoon salt, 1 cup sugar, 5 tablespoons

softened butter, 2 eggs (well beaten), $-cup of milk, 4-teaspoon vanilla, 2oz. unsweetened chocolate (or 80z. sweetened chocolate). Sift flour once, meaSure, add baking powder and salt and sift three times: add sugar. Mix butter and eggs, milk and vanilla and add to cake mixture, stirring until all flour ig dampened. Add chocolate and blend, beat vigorously one minute and bake in a greased pan about 8 x 8 x 2 inches in moderate oven for ahont one

hour.-

~Miss

K.

H.

(Timaru) _

Orange Frosting AK®E two teaspoons of grated orange rind, 4 tablespoons butter, 2 cups sifted sugar, 14 square of unsweetened choocolate (melted), dash of salt, about 4 teaspoong orange juice, Spread over

Get These Aunt Daisy And Other Cookery Experts’ RECIPES PRES f 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.

top and sides: decorate... if desired.-

Miss

K

H

(Timaru).

Mock Ginger DELICIOUS, inexpensive and easily-made preserve. Clean and top eight or nine medium carrots, cut into: small strips, 2in. long and about thickness of a pencil. Parboil in a little water, then drain thoroughly, spread on a sieve to dry over night, taking care not to break the pieces. Next day make a syrup by bringing 2lb. sugar to the boil in one pint water to which has been added loz. essence of ginger. Allow syrup to stand over night. On following day add carrots to syrup, and simmer gently two hours. Allow to cool, pour into jelly jars and seal down. Is excellent seryed with eustard or odlain puddings. used as

jam or in tarts, sponges, etc.-

~Mrs.

E.

J.

(Motucka) _

Bran Biscuits pur 1 cup sugar, $ cup milk, and 1 small teaspoon soda into saucepan and let come to boil. Put to cool, Rub 31b, butter into 14 large cups flour and 14 cups (large) bran, Make well in centre ang add 1 tablespoon malt, and »

the cooled sugar, ete. Work all together, roll very thin and cut in shapes. Bake about 10 minutes in moderate oven. The above makes a large quantity of biscuits, nourishing

and delicious to eat.-

~Mrs.

D.

H.

(Mt

Eden).

Peanut Shortbread (CREAM 4lb. of butter, beat in Ib. castor sugar, 1lb. flour, slowly. Knead till smooth. Roll out to 1-3in. thickness and lay in greased square tin, pressing edges back to make them thick. Prepare nut mixture as follows:Cream 20z, butter, and 20z. sugar till light, and work in 80z. finely-ground peanuts, and 20z. flour and white of egg beaten stiffly. Spread this on shortbread, and sprinkle top with peanuts coarsely chopped, bake in rather hot oven, 30 minutes, till pale golden, not brown, first marking in sections, If kept in a tin this will keep fresh for

weelks,-

~Mrs:

W.

McD.

(St.. Albans),

Trifle Custard "TARE one pound of tripe, 1 small onion, 2 eggs, butter, 1 cup milk, bread-crumbs, pepper and salt. Wash tripe, put in a saucepan, and cover with cold water. Bring to a boil, pour off water, cover with water again, and add salt and peeled onion. Cover saucepan closely and simmer gently till tripe is tender (about 3 hours). Strain and cut up onion and tripe. Butter a piedish, put in a layer of tripe and Onion, spriniie with bread-crumbs, season with pepper and salt, and add another layer of tripe and crumbs. Beat eggs, add milk, and pour over contents of pie-dish; put a few dots of butter on top and bake in a slow oven till set

| and nicely browned.-

-Mrso

A.

E.

(Christchurch)

Autumn Salad "TAK 4 large pears, 8 ginger snaps, small cup of cream cheese, crisp lettuce, French dressing. " Péel "pears, scoop out cores. Crush ginger snaps and roll fine. Blend this thoroughly with cream cheese. Fill cavity of pear halves with cheese, place One half-pear on plate on bed of crisp lettuce and serve with French dressing. For French dressing take i table spoon Vinegar, 3 tablespoons salad oil, 4 teaspoon salt, 1-8 teaspoon pepper, 2 light dash of cayenne pepper. Mix peppers and salt with oil, then drop vinegar in very slowly, beating continuously with a fork until it becomes

| thick and ereamy.~

~Mrsa

E.A.

B.

Dar-

| gaville) .

Apple Delight HAL, core and slice three large cooking apples into a little water. Cook them to pulp, adding a piece of orangepeel and sugar to taste. Put through a sieve. Whip an egg-white stiff, fold it lightly into the pulp and serve in a glass dish with orange honey sauce. Sauce: Beat two tablespoons honey and one tablespoon butter to a cream. Stir in one tablespoon dry breadcrumbs, and add the beaten yolk of an egg. Beat well for five minutes, add the juice of an orange and cook over boiling water to a thick syrup-

| Miss

G.

J.

(Wanganui),

Meat Roll TAKE 2lb. steak all in one piece, lay ' on a board, rub half-teaspoon Hansell’s cloudy onion food flavouring all over. Now make the following stuffing: Take any left-over cooked rabbit (cold), remove any bones, put through the mincer; to one cup of minced rabbit, add one cup breadcrumbs, two rashers of bacon, minced, a little thyme, salt and pepper to taste, beat one egg well, stir in half-teaspoon each of Hansell’s cloudy onion and celery food flavouring; mix all well together, spread over the meat, roll up and tie. Melt one tablespoon butter in a saucepan, place the rolled meat, brown nicely on both sides, add 14 cups hot water, a little salt and pepper to taste. Let simmer gently for 24 hours. Then lift out the rolled meat and keep hot. Thicken the gravy with a little flour made to a smooth paste with a little

| water. A very tasty dish-

~Mts

P.

W.

| (Onehunga).-