Mainly about Food

Radio Record, 10 June 1938, Page 32

Mainly about Food

BY

CHEF

‘MORRINSVILLE sister _homecook has kindly forwarded the recipe of a pumpkin pie filling for my Waihi correspondent, which is an improvement on the one published in the issue of May 20. As pumpkins are plentiful just now perhaps many of my sister homecooks may find this useful, too. Boil four or five large pieces of pumpkin till tender, strain and mash finely with a piece of butter the size of a walnut, a pinch of salt, one teaspoon each of spice and cinnamon, half a cup of sugar (or to taste), half a teaspoon of tartaric acid, essence of lemon to taste also, and a few sultanas. Mix all together, fill uncooked pastry ease and cook in a fairly hot oven. We are having wonderful weather for June, but all the same our hands are beginning to feel the change of atmosphere, so to prevent chapping, it's an appropriate time to give you a useful lotion kindly sent in by a Geraldine sister home-cook. Mix well, five tablespoons glycerine, three tablespoons strained lemon juice and one tablespoon powdered | starch. Using this frequently should keep your hands smooth and white and keep them in good condition during the colder weather, The recipe for marmalade this week is really.a delicious one, and I thank my Oamaru correspondent for the sample she so kindly forwarded. The one-egg honey sponge recipe sent in by Mrs. FE. A. Barrow, Dargaville, Northern Wairoa, has won the first prize this: week. In measuring whole-

meal always remember that this weighs heavier than flour, so only make your cup a level one. This cake is a very nutritious mixture, and makes a delicious sponge. Mrs. H.W. (Morrinsville): Many thanks indeed, Mrs. M.E.W. (Geraldine): Thank you also, much appreciated. Mrs. J.S. (Collingwood): Your letter and recipe also much appreciated. Mrs. G.A.R. (Dunedin): Did last week’s fillings come in useful? Marmalade AKE seven poorman oranges, 1 large sweet orange, 1 large lemon, 21 cups (10) pints) of hot water (or warm), and 7lb. sugar. Method: Slice or grate the oranges, put on to boil for three-quarters of an hour, _ boiling briskly, then add sugar and boil briskly till the marmalade jells. I find the first of season's fruit jells more quickly. This is exactly as I make it. Brisk boiling is the secret of good marma-

lade.

-Miss

J.

P.

(Oamaru).

fhggless Apple Cake UB together till fine 1lb, flour, 3lb. butter or dripping, 1 teaspoon baking powder, pinch salt. Then add about 2 tablespoons milk in which 2 teaspoons golden syrup and 14 tablespoons sugar have heen beaten till they dissolve. Make into a biscuit dough (a little more milk may be needed). Roll out and on one half spread sweetened stewed apple (hot), Sprinkle with nutmeg. Cover with other half. Bake about 20 to 25min. or till deep brown. I find this does not break as apple shortcake usually does when heing

rolled out.-

~iMrs_

J.

S.

(Collingwood).

Digestible Pudding HIS is a tasty and digestible pudding that uses up seraps of stewe’l fruit and milk puddings or custard, Stew 2 or 3 apples or any fruit in season, add any left-over cooked fruit or 1 or 2 bananas, some jam, add 1 eupful of cornflakes and sugar to taste. Put mixture in pyrex dish, pour over the beaten egg anid half-cup milk, any left-over pudding or custard may be added. Sprinkle with cinnamon and coconut, add few bits of butter and bake in oven till custard sets. Serve

with cornflakes.-

~Mrs

E.

J.

(Motueka) _

Parsnip And Herzing Pie AKE one tin of herrings in tomato sauce, cold mashed parsnips or potatoes seasoned with butter, pepper and salt, slices of bacon. Remove herring bones. Line a piedish with nar. snips, cover with herrings, lay pieces of bacon on top and bake in a quick

oven till brown, about 30 minutes.-

Mrs:

E.

J.

(Motueka).

Steak And Bacon Savoury HESBE two recipes make very nice luncheon dishes and are so easy to prepare. Place 1lb, beef steak in bottom of baking dish, then layer of sliced onions, layer of bacon, another layer of. onions, another layer of bacon, layer of sliced tomatoes, then again onions. Pour over 1 large cup of cold water, pinch mixed herbs, season to taste with pepper and very little salt. Make a batter of 1 cup flour, 1 teaspoon baking powder, 2 eggs, 1 cup milk, pinch of salt. Pour mixture over contents in dish and bake in slow oven 1 hour. De licious, ( Original.) Hot Pot Surprises Put some left-over Irish stew aside to cool. Make a thick dongh pastry and cut into about 8 pieces. Now put a large tablespoon of the cold stew on to each piece, and fold edges together forming little pastries. Fry in deep fat till golden brown and serve at onee. If liked, minced meat filling.

~Miss

A.H.

W.

(Epsom) .

Savoury Onions J‘AKE 1 large onion for each person, peel and par-boil whole (for about 1 hour) in salted water. Remove from pan, and when cool enough to handle, take ont, with a fork, the centre of each onion, leaving the larger part whole and firm. Take enough minced bacon, sausage meat or minced cold meat to fill the cavity in the onion, put a dab of butter or beef dripping, or even bacon fat, on the top of each, sprinkle with pepper and salt and, if liked, a little grated cheese or a few drops of any sauce. Place the onions

in a baking dish, sprinkle with a little flour and bake slowly for about three-

quarters of an hour.

~Mrs.

M.

S.

(Kere-

pehi) .

New Pickles A COMBINATION of eggs and onions is unusual, and delicious eaten with cold meat. Boil 1 dozen eggs hard, allow to get cold and shell. Peel ‘24 small onions (white). Boil together for 5 minutes 14 pints white vinegar, 1 tablespoon each of salt and brown sugar, also $oz. each of cloves, peppercorns, and allspice. Tie these spices in muslin bag. Remove from fire, strain, and while hot drop in the eggs and onions. Allow to cool, bottle and cork

down tightly.-

Mrs.

D.M.

T.

((Gonville)_

Fruit Loaves Beat well together ? cup of yeast and 2 cups of rich milk and 2 eups of flour; leave overnight. Next morning add 1 cup sultanas, 1 cup of currants and 4 cup of chopped candied peel, 3 cups flour or enough to make a good dough, knead thoroughly, set to rise and when light form into loaves. Let rise again and bake in hot oven. Medium-sized loaves take # hour. Oven mnet he anite hot hefore onttine

loaves in. =

Mrs.

J.

H.

(Timaru).

Spinach Stuffing AKE 2 tablespoonsful butter, 1 small chopped onion. 1 cup breadcrumbs, 1 teaspoon salt, 4 teaspoon pepper, 2 cups cooked spinach, 1 egg. Melt putter, add onion. and cook until a delieate brown. Add crumbs, seasoning, and mix well. Add spinach and beaten egg, and mix till well blended. This stuffing is particularly delicious with

veal or pork.-

-Mrs,

G.A.

B.

(Dunedin).

Savoury Roll (MAKE some suet pastry and roll out. Cut #lb. potatoes into thin slices, 4lb. minced meat, and 1 onion sliced ind spread over the suet crust. Season to taste, and sprinkle on a little chopped parsley, Roll up, and tie in a pudding cloth. Boil gently for two houts. and serve with thickened brown

gra vJ _

— Mrs,

H.C.

W.

(Timaru),

A pricotines (PAKE some pastry-any scraps will do-1 dozen large apricots (dried), a cup of milk, half an egg, 1 teaspoonful of cornflour. Line some patty pans with thin pastry, mix the cornflour with the milk, and stir while it boils for three minutes, Add to it the beaten egg; let it cool, then three-parts fill the lined patty pans with this and bake in a fairly hot oven about 10 minutes. Soak the apricots for 2+ hours previously. Stew them in yery little water and a little sugar until tender, put one on each tart just before serving, and sprinkle with a little white

sugar.-

Mrsa

M.

(Napier) ,

Orange Delight TPAKE two or more oranges, cut into thin slices. Remove all white and pips. Put in dish and pour over a syrup made with 1 eup water and 3 cup sugar. Boil 1 pint milk and add yolks of 2 eggs und 14 tablespoons ecrnflour and a little essence of vaniilla. Make into stiff custard and pour on top of oranges, Whip whites stifflv, add sugar and orange juice and put

on top.-’

Twdur

(Silverdale).