Mainly about Food

Radio Record, 13 May 1938, Page 32

Mainly about Food

By *

CHEF

HANK you, everybody, for the thoughtful inquiries about my health. I am glad to say that 1 have fully recovered. My letters seem to come in cycles, for this week | have many appreciative notes from new sister homecooks complimenting the "‘Record" for its variety and economic recipes. It gives me much encouragement. Apples are plentiful just now, se the large, juicy Wolseleys will be just ideal for the two recipes given this week for different ways of baking them. When making the custard, if the milk be warmed, the custard will not curdle. I wonder how many of you tried out the Easter simnel cake? I bay: several letters telling me of its great suecess. Of course, you need not wait for Easter, any special occasion would warrant its appearance, as long as it is made six weeks beforehand. I also want to thank my sister homecooks for the way in which they have come to the rescue by sending in eggless or one-egg recipes. Candidly, I have to keep a very watchful eye in dealing with my entries. Isn’t it marvellous what we can do without eggs when we have to?

In the "economic vegetable pie" reecipe, try and make one of your layers ---the bottom for preterence-of lecks for, of all vegetables, this one contains most vitamins, and the process of slow

cooking is just what leeks require. f had three melon jam recipes from u. Hikurangi sister homecook, but I have chosen the dried apricot first, for perhaps there are many-like myselfwho considered the price of apricots last season too high (in Wellington at any rate) to consider making jam With this recipe, the dried apricots will go much further. The prize this week has gone to Mrs. O. M. Muir, Brockville Road, Dunedin, W.2, for her eggless "three-in-one" cake recipe, Having tried this out, I can recommend it. The cocoanut and walnut mixture is the most fancy, but the men love the fruit cake. They all keep beautifully, and to use my correspondent’s own words, "they really are a busy housekeeper's dream come true," Mrs, M. W. (Geraldine): Thank you: yes, send it in. Mrs, M. S. (Hastings): Appreciate your letter. Thank you for recipes. . Mrs. E. J. (Motueka) and Mrs. G, M. W. (Otorohanga): Many thanks; appreciate your kind wishes, Baked Apples MiRST wipe and core us many Wolseley apples as yon require, then Inake a custard, the same as for 4 baked custard. One egg would be sufficient. with one cup of milk, a little

sugar, and flavouring. Pour the custard in the hollow made by the core, being removed and sprinkle with a Jittle sugar and a little knoh of butter, and cook slowly. Now prepare apples the same as tibove, and make a meringue this time instead of the custard. One egg white would be enough for six apples. Cook very slowly, and serve with cream. TPhecea ara dalieinne and anite a ehanen

Irom the ordinary baked apples-

40 Mrs.

W.

H.

(Spreydon).

Economy Vegetable Pie HLS pie can be made any size, with any kind of vegetables. Put the tirst layer of vegetables sliced in the bottom of a buttered dish. It isn't necessary to slice them very small Cover with a thick white sance or milk, whichever one likes, then a layer of breadcrumbs. Repeat these alternate layers until dish is full and finish off With breaderumbs dotted with pieces of butter. Bake in ae slow oven. It takes about two hours. It is a very nourishing pie and with a variety of vegtables has such a lovely flavour. I’ve made it often with just milk between the layers instead of White sauce. It’s a good dish when the veevetahbhle hor ic gettine down ta

one or two of each variety.-

The

Duck Lady

(Hawera).

A ‘Worcestershire Sauce TA KE half-gallon vinegar, 3lb. apples. 2lb. dark brown sugar, #lb. salt, two heads of garlic, one teaspoon cayenne, two tablespoons ground sugar, two tablespoons ground cloves, two tablespoons lemonpeel, one orangepeel, nud put in whole peel, core and mince apples; boil all together for three hours. Strain through a_ colander, bottle while hot. This sanee is simnlr

beautiful and keeps well.-

-Mrs.

M.

W.

(Geraldine).

Melon and Apricot Jam pA KE SIb. melon, Ib, dried appricots, ‘Ib, sugar for each Ib. melon, 3th. sugar’ for each Ilb, apricots, Cut up

melon and cover with half its own allowance of sugar. Place apricots in separate basin and add enough water to just cover. Allow both lots to stand over night. In the morning put all together in pan, including water apricots were soaked in. Boil until fruit is tender. Add remainder of sugar and boil until it sets when tried. This

jam has a nice. unusual flavour.

Mrs.

A.

C.

(Hikurangi).

Ginger Oat Scrimpy NGREDIENTS: Two teaspoonfuls of ground ginger, 60z. of flour, 202. of lard, 1lb. of rolled oats, 40z. of Demerara sugar, 40z. of butter, 2 tablespoonfuls of golden syrup. Method: Mix flour and lard together, and make into a paste with cold water. Cover the bottom of a flat greased tin with this paste. Mix together the oats, sugar and ginger, then mix in the butter and sytup, which should have been slightly warmed, Blend this mixture well until it looks erumbly, Spread over the paste and bake in a hot oven —

until golden brown and crisp. Leave for five minutes, then mark it out inte

fingers with a knife.

~Mrs_

J.H.

M.

(Hamilton East).

Eggless Fruit Cake AKH 1 cup sugar, 1 cup water, 2 large cups of mixed fruit, a few walnuts, 40z. butter, 2 large cups of flour, 4-teaspoon salt, 3-teaspoon spice, 4-teaspoon ginger, 4-teaspoon yanilla, 1 teaspoon carbonate of soda. Boil water, sugar and fruit for about three minutes, then add butter and allow to cool, mix with flour, et¢., bake in a moderate oven in flat hakine dich for one honr.

This isa . beautiful | eake..

~Mrg.

M.E.

W.

(Geraldine).

Butterscotch Tart [ANB a dish with short crust and bake in a hot oven until cooked. Mix together 2 tablespoons flour, 2cup brown sugar, 3 tablespoons water, mix until smooth, Add 1 cup cold water, put mixture in saucepan, stir over fire until it thickens and boils. Cook 3 minutes. Remove from fire, add 2 teaspoons butter, 1 dessertspoon honey, squeeze lemon juice. Pour on to pastry crust. If liked meringue can be nut on top. and browned in the oven.

Delicious hot or cold.-

~Mrs

C.H.

H.

(Neison)

Tripe and Pumpkin Pie AKE ilb, cooked tripe, 2 cups diced raw pumpkin, 1 tablespoon butter, 4-cup breadcrumbs, 1 teaspoon chopped parsley, 1 pint milk, 1 egg, salt and pepper. Cut the tripe (which has been well cooked) into small pieces. Butter. a piedish, sprinkle in breadcrumbs and parsley, then put a layer of tripe and with some pumpkin and season. Repeat layers until dish is. nearly full. Make a top layer of breadcrumbs and parsley. Beat up egg, add milk, and pour over pie, put small ninnnan anf Anttan an tan anda halra 2H

Diccc ALl0~ OAn od} minutes. moderate oven:

A ~Mrs

E.

J.