Mainly about Food

Radio Record, 27 May 1938, Page 36

Mainly about Food

BY

CHEF

{ thesplendid recipes whicl; z came to hand this week \Vinter time fare has a much wider scope, and the housekeeper who studies her family’s health in the balancing of food ~tuffs, the ever increasing use of wholemeal, and many new ways of using cheese, I hope these recepies will appeal. Never neglect the humble rabbit, and the mushroom mayonnaise served with this week's rabbit roll will gladden the hungry on Sunday evening. Mushrooms stili continue to make their appearance in the shops. Your family will rush the cheese dumplings cooked in tomato sauce. The "Mock Duck" recipe has come from North Canterbury, my sister homecook forwarding this to console those to whom no sportsman has handed the real thing. The sender of the spinach loaf,*or, to the children, "Popeye the Sailor Loaf," omitted to send her name and although the writing ig familiar, | just can’t place it. A. recipe for a "chessboard pudding" has won the prize this week and Miss D. Wilson, Church Street, Kumara, West Coast, is the sender, The pudding you wili find a change from the boiled variety and the flavour is delicions and only requires one egg, REGRET I cannot publish all Chessboard Pudding PPREPARE the din first, using the following: 8 tublespoous of butter, melted, # eup of light brown sugar, 1. cupful of dried apricots (cooked and drained) 1 cupful of stoned prunes ‘cooked and drained),

Grease the sides of a square tin. size about 7 inches by 7 inches by 2 inches deep. It must be watertight. Melt the butter, add the sugar, mix well together, and spread over bottom of tin. Pour the batter (recipe follows) over the fruit, which has been placed on top of the sugar and butter in alternate pieces, like a chessboard. Bake in a moderate oven about 4 an hour, Turn out upside down and serve warm with cream or custard. Chessboard Pudding One egg, 3 tablespoons of melted bu'ter. } cupful of white sugar, 4 cup of milk, 1} cups of flour, $ teaspoon of baking soda, 1 teaspoon of cream of tartar, 1 teaspoon of vanilla essence. Beat the egg slightly, add sugar and beat until light and fluffy. Add the butfer and beat again. Add milk and the sifted drv ingredients and heat wal) -.

Miss

D.

W.

(Kumnara) _

Rabbit Roll and Mushrooms Bor the tender and young rabbit With some onions and herbs. When cold fake out rabbit, «ut into dice and add {lh cold chopped ham. Wet a large jam-jar, line with slices of hardboiled egg and chopped parsley and fill With rabbit mixed with ham, sprinkling with salt, pepper, allspice and chopped parsley. Heat some of the strained liquid, add pepper and. salt und dissolve in it a little gelatine. Pour While hot over rabbit, press and put a Weight on top. When eold turn out and garnish with mushroom salad. made as follows: simmer 4lb. of minced mushrooms in olive oil for 4 hour, squeeze a few drops of lemon-juice on and when cold season with salt, pepper, chopped parsley and mavonnaixe --

~irs.

A.

E.

(Christchurch) .

Cheese Dumplings \{AKE an ordinary suet dumpling _ and in the mixing add two cups finely grated cheese and one tablespoon minced onion. Mix the contents of a small tin of tomato soup with 4-cup water, Put into saucepan and when boiling, drop in the small dumpling balls. Cover with lid, Cook 20 minutes, Serve in the sauce with a ereen

vegetable

~Mrs.

K.L.

S.

Ponsonbv )

Mock Duck ET your butcher to cut 1/- worth of good stewing steak about one inch thick, with a wide pocket slit in it to form a bag. Beat steak well and lay in a plate containing half teacup vinegar, one teaspoon each sugar and mustard half teaspoon enrry and pep-

per and salt. Turn occasionally, smearing well. Make ready stuffing as follows: Two cups breadcrumbs, one large saveloy (chopped), one medium onion, parsley and little sage with thyme, pepper, salt, lemon juice, of milk. Mix with pepper and salt. Add a little milk if necessary. Press into pocket in steak, sew with coarse thread, shaping like a duck. Flour and Bisto should be sprinkled well over this. Place in covered tin in plenty of hot fat till nicely browned. Pour off fat. Add diced vegetables-carrots and celery and onion, 14 pints water and | pL oe

tomato sauce, Cook for 2 to 24 hours. Serve with mashed potatoes and annle

sauce, Serve five peonle well

Mrs,

L.A.

B.

(QDuruhia) _

Rataha Wafers (SREAM glb. butter with a small cu) ~ sugar, add 7 well-beaten egg ana 1 small teaspoon Ratafia food flavouring, beat well again, sift in 1 ¢up flour, 1 teaspoon baking powder, pinch salt; add +4 cups pufie:! Wheat, mix all well together, put in teaspoon lots on cold greased trays, leave room for spreading. Bake in a moderate oven until erisn and nala

brOwn:

-Mrs,

P.

W.

(Onehunga) _

Wholemeal Pancakes YERVED with lemon cheese, these are ~ just the health sweet to serve children on cold, winter days. Mix together 402. wholemeal flour, 2oz. Vice flonr. 20%, self-raising flour, and }-terspoon salt, in a basin. Make a well in ihe centre, break into it 1 egg, stir, then

add 2 cups of milk gradually and mix to a smooth batter. Melt a little lard in a frying-pan and when smoking hot pour in half a cup of the batter; when golden ‘brown, turn, allow the other sidé to b¥Yown. Place on a hot dish in the open oven and spread thickly With lemon cheese, cover wifh the next pancike, spread with lemon cheese and go On until all pancakes have been used. Sprinkle with cnuster sugar. Serve ver7z

hot, cut through in portions.

Mrg

R.

C.

(MaungaturOto) _

Welsh Rarebit A RECIPE from Wales: Six slices of lean ham, 6 medium onions, 4lb. cheese, grated. Fry onions until soft, but not quite cooked, Place in a piedish or casserole, ham, onions and grated eheese in alternate layers, finishing with a layer of cheese. This makes a very nice savoury, lunch or supper dish.-

Mrs:

E.R.

E.

(Denniston).

Date and Pumpkin Pie [YAKE a light suet ernst, with 1 cup of flour, 1 eup of breadcrumbs, 8 fablespoons of grated suet, pinch = of salt, cold water to make a stiff dough. Roll out half of this thinly and Jine a greased basin. Mix together 1 cup raw diced pumpkin, 1 ctp stoned — slieed dates, L tablespoon finely-chopped peel, 2 tablespoons brown sugar, 1. saltspoon mixed spice. Fill basin, add 1 small cup of milk. Cover with rest of paste; tie a greaseproof paper over and steam three hours. Serye with cus-

tard or sauce.-

— Miss

K.

H.

('Timaru) _

Ginger Apples B UTTER a piedish well and sprinkle , it. freely with sugar and 1 teaspoca of ground ginger. Peel and core 6 apples and slice into dish with a little chopped candied lemon and orange peel. Make a batter with 2 tablespoons flour, 1 egg and 1 pint milk, pour over the apples, put some small pieces of butter on top and make # hour in moderate oven. Serve hot or cold with

eream or hboiled eustard.

~Mrs

A.

C.

(Maungaturote),

Cabbage Savoury r Pwo cups of cooked cabbage, 14 cups : cooked celery, 2 tablespoons butter, ) tablespoons flour, 4 teaspoon salt, pepper, 14 cups milk, 1 egg-yolk, 1 teaspoon letnon-juiee, + cup breadcrumbs. fyrain and chop cabbage finely, add celery, Melfi butter, add flour, sale and pepper. Mix well and add milk gradually. Bring to boil, stirring well to prevent lumping, and add = well heaten egg-volk and lemon-juice. Put allernate layers of cabbage and celery and sauee in a greased baking-dish, sprinkle top with brenderumhbs, lot with bits of butter and brown in mod. erate oven, Sprinkle grated cheese

over the fon-

~Mrs.

A.

E.

(Christ-

ehureh).

Pineapple Cider TONETIS) very economical beverage is made from pineapple peelings. Put the peelings into a large pot, well cover with water and boil 1 hour. Strain, and to each gallon of liquid add 1 fib. sagar, When cold bottle and tie down with string, Usually ready for use in 9 davs. A liltle whole ginger mav he

added when boiling if liked.-

-Virs,

R.A.

C.

(Maungaturoto} .