Mainly about Food

Radio Record, 3 June 1938, Page 32

Mainly about Food

By

CHEF

HAVE had a request from Dunedin for some out-of-the-way sandwich fillings and, knowing what a business it is to give variety to lunches, I hope the following will help solve the problem. Finely minced and underdone roast beef, seasoned with pepper, salt and a touch of onion juice, with horseradish sauce for moistening. The bread for this filling should be rather thick. An alternative can be made with finely-chopped corned beef and horseradish sauce. Use brown bread in this case, as the meat is inclined to be dry. Liver and bacon makes an @asy and very pleasant sandwich. Simply put the cooked liver and bacon through a mincing-machine, bind with butter or bacon fat, and spread in the usual way. Bgg sandwiches are usually rather dull, but next time try chopping your hard-boiled eggs very finely and mixing them until spreadable, with salt, pepper and olive oil instead of butter. A touch of cayenne is good here. Take a tablespoonful of anchovy paste and mix it well with the same quantity of cream cheese, a teaspoonful of olive oil, and a teaspoonful of horse-radish snuce. Sardines may be used instead

of anchovies. Brown bread is better here. ‘ For the last filling, mince cheddar cheese and mustard pickle jn the proportion* liked. Butter some bread rather thinly and spread it with this distinctly strong mixture. The prize this week has gone to Miss K. Hetherington, James Street, Timaru, for her new and delicious recipe for Californian layer cake. Layer cakes iced right over are very popular, and for special occasions are well worth the trouble, The making can be spread over two or three days. Sardine Savoury UTTER a slice of white bread for each person and spread with the contents of a large tin of sardines weil mashed and mixed with a teaspoon of mustard. Beat an egg in a flat plate, adding a teaspoon of salt and 4-cup of milk. Dip each slice of bread into the ege and fry (spread side uppermost) in boiling fat. Place a paached egg on each slice, garnish with parsley and

serve very hot.-

~Mirs.

C.

C.

(Dunedin).

Curried Lentils AKE half-cup washed lentils, two small cups sweet milk, two small onions, finely chopped (carrot, chopped, if liked, also), smail piece butter, seasoning of salt and pepper, one small teaspoon curry powder.

Boil all gently for about half an hour, then thicken with a little cornflour. Serve piping hot on buttered toast-Te Hoe (Ohinewai). Three Ways With Marrow JPEEL and wash the marrow, cut in thick slices, put in piedish and sprinkle with salt, pepper, and nutmeg, then add a cup of grated cheese (stale cheese can be used up this way). Now dot with butter and cook about three-quarters of an hour. This is nice with the fish course. JPREPARE marrow and stuff with the following: One dessertspoon butter, one dessertspoon flour, three-quarter-cup milk. Cook about four minutes, then add salt and pepper, one teaspoon lemon juice, two teaspoons anchovy sauce, one small tin sardines, one tablespoon parsley, chopped. Place this mixture in marrow, roll in breadcrumbs, and bake about three-quarters of an hour. Serve with mashed potatoes. (00k until tender one carrot, a few stalks of celery, one onion (small), then chop finely and mix with one small eup of cooked rice and halfeup of chopped walnuts. Stuff mar-

row and bake as usual.-

Mrs.

J.

(Feile

ing.

Cold Day Pudding STEAMED dried peach, prune, apricot or fig pudding: Cream together 1 tablespoon butter and 2 tablespoons sugar, odd 2 2 eggs (well- beaten), 1 cup milk, $ teaspoon salt and 24 cups of fiour sifted with 14 teaspoons b. powder. Beat well, stir in a heaped cup of stewed dried peaches or other fruit, thoroughly washed, soaked and drained

and cut into small pieces. Turn into a well-greased mould and steam 2 hours. Serve hot with a hard sauce as follows: Cream 4 cup butter, add gradually 1 cup sugar and 1 teaspoon hot water or cream and beat till creamy. Add 1 teaspoon vanilla and

season with nutmeg.-

Mrs.

A.

E.

( Christchurch)

W holemeal Walnut Roll MPAKE {1 tablespoon butter, 4 cup sultanas, # cup sugar, # cup water. Place all in saucepan and boil 1 minute, then allow to cool and add % cup flour, 3 eup wholemeal, 1 teaspoon haking powder, 4 teaspoon carbonate of soda, 1 teaspoon cinnamon, 3 4 eup chopped walnuts, Bake in moderate

oyen for 4+ an hour. Sprinkle nuts on

top of mixture before baking.-

-Mrs.

J.E.

S.

(Kerepeehi) _

Apple Cheese Tartlets NE patty-tins with puff paste or a good short crust. Into these put 2 filling as follows: Steam 3 or 4 good cooking apples until soft. When cooked add 2oz. butter, 20z. sugar, 202. finely-shredded cheese and 2 wellbeaten eggs. Sprinkle finely with. shredded cheese and equal parts ground nuts over tops. Bake the tartlets in a hot oven until filling is set

and pastry nicely browned.

Mrs

L.

L.

(Ponsonpy).

Pineapple Fritters AKE 1 cup of flour, 1 teaspoon baking powder, 1 tablespoon sugar, + eup grated cheese, 4 cup crushed pineapple, 4 cup milk, 1 egg, salt. Sift the dry Add the wellbeaten egg and milk gradually. Add pineapple and cheese. Drop by spoonsful into the hot fat and cook until wellbrowned. Drain on luncheon paper. Serve with a sauce made from tke pineapple juice, thickened with a little

cornflour.-

~Mrs.

L.

L.

(Ponsonby).

New Zealand Roast AKE 14lb. mincemeat, 1 onion chopped finely, #lb. breadcrumbs, mixed herbs to taste, 1 egg, pepper and salt. Method: Mix all well together with broken egg. Form into a solid oblong piece, and roast in good oven for 50 minutes. Baste occasionally.-

Mrs.

C.

(Eltham)

Pumpkin Pitt JREQUIRED: 14lb. pumpkin (boiled in salted water), 2 eggs, 1 teaspoon salt, pepper, oz. fat. Method: Mash pumpkin, add salt and pepper. Separate yolks from whites of eggs, beat each well. Add yolks to whites and whisk tjll light end foamy. Add mashed pumpkin, whisk lightly. Melt fat in frying-pan, add mixture. Brown underneath and when set on top slip pan under hot griller for a few minutes. Serve at once with crisp rolls of

fried bacon.-

-Mrs.

J.

J.

(Roslyn).

Harvest Apple Cake SE 14 eups thinly-sliced apples, #- cup syrup, }-cup hot water, 1-3-cup of butter or good dripping or lard, 23 eups flour, }#-cup sugar, 1 teaspoon cinnamon, 3-teaspoon cloves, }-teaspoon nutmeg, 13 teaspoons baking soda and pinch of salt. Slowiy cook apples in the syrup until tender, cool; melt shortening in hot water, sift all dry ingredients, and gradually add_ hot water mixture, stirring constantly to keep smooth. Stir in syrup and apples. Pour in shallow pan and bake half an hour in a moderate oven. Serve warm as pudding, plain, or with whipped eream, sprinkled with chopped nuts or

cinnamon.-

~Mrs.

A.

E.

(Christehuren).

Tomato and Oyster UT the tops off four tomatoes, scoop centre and mix pulp with chopped up oysters, pepper, salt, parsley, little butter, fill up tomato shells with mixture, put into pie dish with little butter and mashed potatoes all round, and sprinkle a little cheese on top. Bake about 24-hour in good oven. Very tasty.

~Mrs:

C.S.

H.

(Waihi) _