Mainly about Food

Radio Record, 20 May 1938, Page 36

Mainly about Food

By

CHEF

% VE got a startling recipe this | week from a sister homecook in ih Hari Hari, West Coast. Realising how isolated she must be, what a large amount of truth there is in her contribution, and the pleasure in writing it--thank you, To preserve children: Take one large grassy field, one-half dozen children, two or three small dogs, a pinch of brook and some pebbles. Mix

bu 4 the children and the dogs well together, and put them in the field, stirring constantly. Pour the hrook over the pebbles, sprinkle the field with flowers. Spread over all a dark blue sky and bake in a hot sun. When brown remove and set away to cool in a bathtukh. No eggs. Yes, Waihi, only too pleased to help you. For your pumpkin pie, line a plate, or, for preference, a sandwich tin, prick well and partly bake, Then fill with the following: Two cups mashed pumpkin (cooked, of course, and as dry as possible), sugar to taste and the rind and juice of one lemon. Put little strips across and put back into a hot oven to finish pastry. My other recipes contain eggs, but I always think the pumpkin done this way is nice enough without any expensive enibellishment. The acorn bread recipe comes from Waimate, and is the result of successful experiments. The bread is good, wholesome and cheap, and many thanks for so kindly passing this on. Evidently acorns are good to eat, for i have a friend who is at present on a diet of these. As the nuts are now ripe, try this recipe,

A recipe for using hawthorn berries was published last season in these pages, but my Motumaoha sister homecook explains her system in the recipe, and I have to thank her also for passing it on. Mrs. E. Shea, St. Andrews, Canterbury, has won this week’s prize for her recipe for pumpkin pickle. This is a delicious and economical pickle and pumpkins are very plentiful at" present, Mrs. R.P. (Richmond): Thank you for recipe which will appear next week, but kindly address to "Chef" in future. . Miss V.A.0. (Hokianga): IT had for warded your first letter on. Pumpkin Pickle » VKIN and scoop out inside of pump kin, chop into cubes and weigh 231b., peel, core, and chop #1b. apples weighed after peeling and coring. Also same amount of onions, 4lb. preserved ginger, 4 or 5 chillies, 100z. sugar: salt and pepper to taste: 14 pints of vinegar. Put marrow in basin, sprinkle with salt, leave 12 hours, and drain. Put apple and chopped onion in saucepan. Bruise ginger, tie in muslin, add chillies, Mix 3 teaspoons cornflour with extra vinegar. Boil for 4 hour before adding cornflour, and when added boil for 5 minutes longer. Add 4lb of sugar and dessertspoon mustard to » pumpkin before adding to other ingredients before boiling. When pickle is fairly cold, add the remainder of sugar with 14 teaspoons of tumeric. Por and

seal when cold.

— Mrs. |

E.

S.

(SI_ rn-

drews).

Acorn Bread XATHER* acorns when ripe and spread out on an oven slide: the heat must be very gentle. ‘When ‘the shells crack, take out the nuts and when quite cold put twice through the mineer, Mix 1 teaspoon bicarbonate of soda, 1 teaspoon cream of tartar, with "lb. of flour, and sift well, Adq@ 1 dessertspoon of sugar and 1 cup warm milk mixed with 1 dessertspoon — of golden syrup. Divide mixture into three, and put into buttered cocoa tins. and bake one hour ina moderate oven.

D.J.

W.

(Wvaimate )

Hawthorn Jelly I WONDER how many home cvoks have thought about making jam and jelly from hawthorn berries? 1 tried this the other week and it was very successful. Pick berries from stalks, wash and then well cover with water and boil until liquid about half redneed Mea: sure liquid and put on te boil with equal parts of sugar, also one teaspoon

tartaric acid to six cups of liquid, and boil fast until it will set when tested in usual way. Hawthorn jam JOR the jam put the berries, stalks and all, on to boil after well covering with water, boil until mashy and then mash through colander. Add sugar and tartaric acid as for jelly, and boil hard until it will set. More water may be added while boiling berries if the water boils away too much before berries are mashy. Tastes something like quince jam. When passing a hawthorn hedge I always think of all the jam and jelly that could be made with a verv little cost. especially this

time of the year.-

Mrs.

W.M.

J.

Motu-

maoka )

American Plum Pudding AKE 1 cup grated carrot, 13 cups flour, $ cup sugar (light brown), 4 eup suet, 4 cup currants, 4 cup raisins, 1 lemon peel, 1 teaspoon mixed spice, 3 teaspoon cinnamon, pinch salt, 1 teaspoon carbonate soda ang 4 cup milk. Method: Mix carrot, sugar, and suet well together, then add flour and fruit: to this ndd the soda, which has been (dissolved in the milk. Tie in a floured cloth, and boil for three hours. Serve with white sance or bhojled eustard.-

F.

S.

(Te Puke).

Pineapple Cheese ‘THIS delightful breakfast, luncheon or tea dish combines the valuable vitamins preserved so well in pineapple with the appetising nourishment of a cheese dish. All measurements are level. Cost for six servings is less

than 1/6. Ingredients: One smal] tin pineapple slices, 6 slices toast, 4 table Spoons flour, 4 tablespoons butter, 2 cups milk, 3-cup grated cheese, salt and pepper. Melt butter in a saucepan, remove from flame and stir in pepper, salt and flour. Add milk gradually, mixing well, and bring to boil, stirring all the time, Mix in cheese and keep sauce hot without boiling until the cheese is blended. Heat tin pineapple by placing in boiling water for ten minutes, Sprinkle some of the hot juice over the toast, place one slice of pineapple on each piece of toast and pour over the sauce. Garnish with a sprig of parsley, Rounds of bread may he

used for the toast.-

Panapana

(Auck-

land).

Bengal Biscuits N unusual and simply-made sayoury biscuit to butter for supper. Mix 202. of butter with 230z. of flour, and add 202. of grated cheese, }-teaspoon of curry powder, 7-teaspoon of made mustard, and a little salt and pepper. Then add the yolk of 1 egg, and 1 tablespoon of milk, knead well. roll out fairly thick, cut in rounds and bake in a quick oven for 10 minutes, spread with butter when reqnired.-_

Miss

D.

W.

(Kumara),

Brown Nut Cake AKE 2 cups flour, 1 cup sugar, 4-cup butter, 13 cups warm stewed apples (dry and unsweetened), 3 dessertspoons cocoa, 2 level teaspoons bicarbonate soda, 3-teaspoon spice, 4-tea-spoon cinnamon, 3-teaspoon nutmeg, 1 cup raisins, 4-cup chopped walnuts. Cream butter and sugar, dissolve 14 of the soda in hot apple pulp, and add to sugar and butter, then add spices and cocoa, and lastly mix in the flour with 1 level teaspoon cream of tartar and the remaining 3-teaspoon baking soda. Put into well-greased shallow baking dish and bake #-hour in moderate oven, Leave in tin until quite cold, ice with butter icing, adding a few chopped nuts if desired. Cut into squares and store

in airtight tin,-

~Mrs,

E.A.

B.

Darga-

ville).

Venetian Creams AKE 1 large cup cornflakes, 8 oz. butter, 60z. flour, 240z. icing sugar, 4 teaspoon baking powder, 34 teaspoon vanilla, and 1 dessertspoon cocoa. Cream well together butter and sugar, then add dry ingredients and mix well; put small pieces on greased tray, and bake in moderate oven. When cool stick together with the following mixture: 1 cup icing sugar, loz. butter, a few drops vanilla, and 1 teaspoon boiling water. If put in a large glass scerew-ton jar these will kean §$ for

weeks,

F.

S.

Te Puke), re

Cheese and Fruit Wafers AKE 3 cups fine wholemeal, 4 cup flour, 1 cup butter, 60z. soft cheese (slightly warmed), 4 cup brown sugar, 1 egg (beaten), 4 teaspoon salt, 4 cup finely chopped cherries and pineapple, 2 teaspoons baking powder. Cream butter and cheese thoroughly. Add = sugar. Gream again. Add beaten egg. Add flour, baking powder and fruit. Form into rolls. Wrap in greased paper. Leave all night. Next day cut in thin slices with sharp knife. Bake on lightly greased tray about 20 minutes, modam a

erate oven _

MrS.

M.

C.

(mount Mtlen ) .