Mainly about Food

Radio Record, 17 June 1938, Page 46

Mainly about Food

BY

CHEF

N the issue of May 20 a recipe for acorn bread was published, but the amount of acorn meal was inadvertently omitted. To the ingredients add one cup of acorn meal, which is mixed with sugar, warm milk and golden syrup. This recipe should also be excellent for chestnuts. Oranges are very plentiful just now, so the orange puff pie and fruit drop cakes recipes should prove popular. A Motueka sister home-cook has kindly sent me some further fillings for luncheon sandwiches, and as they are new ideas and you can never have too great a variety I’ll follow on with the fillings given two weeks ago. Mixing grated chocolates with orange marmalade for use on either brown or white bread is something new, and for a raisin and peanut filling, use. lemon juice, two tablespoons seeded raisins. one teaspoon peanut butter, 4-teaspoon brown sugar, mixed to a paste and spread. Gindanutra is rather uncommon, (00, and you mix equal quantities of chipped walnuts, dates, raisins and preserved ginger to a paste with orange juice. Mix quarter-cup each of banana pulp and finely-chopped pineapple, adding one tablespoon of honey and qa tea-

spoon of lemon juice. This is another good filling. An apricot filling consists of mashed, stewed or tinned apricots, spread on slices of white bread and butter and sprinkled with cinmamon. Tre sultana savoury recipe published this week is also another good filling which can be used for sandwiches. The prize this week has gone to Mrs. A. Foggo, Horubrook Street, Temuka, for a recipe for spiced ham loaf, which is delicious eaten hot or cold. . Last week's prize-winning recipe ap pears this week, too. Orange Puff Pie (Q)RANGES are more plentiful, «and this is a delicious dish: 4lb. melted butter, $lb. sugar, yolks of 3 eggs, 302. plain biscuits, and 2 oranges. Mix all well together with the juice of the oranges and the grated rind. Place in a piedish and cover with pastry. Bake for A-chour. Serve with custard or

whipped cream.-

-Mrs.

F.

S.

(Ye Puke}.

Fruit Drop Cakes ((REAM 20z. butter and 202, sugar add 1 egg, beat well, then add alternately 2 tablespoons milk and a large cup flour (sifted), and lastly add 3 teaspoon essence lemon nnd 1 large teaspoon baking powder. Mix lightly, then place in teaspoon on a greased tray.

make a well in centre in some place, bananas mashed with sugar and lemon juice added in the others, place pieces of loaf sugar soaked in orange juice,. sprinkle grated orange rind over. Bake in a quick oven, Sultana Savoury > "TO 1 cup of sultanas add 4 to 602. cold minced ham, 2 to 3 tablespoons ¢ueumber pickles, and salt and pepper to taste. Stir in sufficient cream or Mayonnaise to bind, and spread easily." 1. Serve on triangles of toast as a -sayoury. 2. Serve on lettuce leaf. 3, Serve between thin slices of brown bread as

a sandwich.-

~Mrs.

L.

L.

(Ponsonby)

Pan Haggerty AKE 1lb. potatoes peeled and sliced very thinly, 3lb. cheese, slice thin, 4b. onions peeled, sliced thin, #]1b. dripping, pepper and salt to taste. Make dripping very hot in large frying pan. Put in layer of sliced potatoes, layer of sliced onions, then one of qheese. Season each layer with little pepper and salt. Repeat layers until all the ingredients are used, finishing up with iayer of potatoes. Fry gently until all is cooked through, eovyer while cookinz with large inverted plate. Raise the sides of the haggerty with a slice, an:l when the underside is well browned turn it over and brown the other side. Slide on to a hot dish and serve immediately. An apnetising lunch for a

eold day-

~Mrs.

E.A.

B.

(Dargaville).

Poor Man’s Favourite MIYAKE 4 eup butter, 1 eup sugar, 1 cup seedless raisins, 1 eup cooked sweerened apple, 2 cups flour, 1 egg, 1 teaspoon soda, 1 teaspoon cinnamon. 4 teaspoon each of mixed spice, nutmeg, and salt, 2 tablespoons: hot milk: Cream butter and sngar, add egg and beat well, then raisins, apples; mux ail other ingredients, and add lastly sod dissolved in hot milk. Bake in greased tin in moderate oven 1 hour. Ice with following icing when cold. Beat all together, 2 tablespoons butter, 1 cup icing sugar, a little salt, 2 tablespoons hot coffee, 1 tablespoon cocoa; decorate with chopped walnuts. This is a great fayourite for the newly-weds, as they are sure to live ’appily ever affer.-

Mrs,

E.

J.

(Motueka),

Date jumbles FAXAKE ib. butter, dlb. sugar, 2 eggs, 1 eup flour, 8 tablespoons. cocoa, 4 cup walnuts, $ cup dates, 1 teaspoon cream of tartar, 4 teaspoon baking soda, chocolate icing. Method: Cream butter and = sugar, add beaten eggs, then stir in dry in-

gredients, which have previously been put through a sieve. Mix in the dates lastly. Roll out the mixture, which should be as stiff as for biscuit douzh, on a floured oven tray. Cook for ten or fifteen minutes in moderate oven, till light brown. Mix together two breakfast cups icing sugar, add 1 tablespoon coeoa, with boiling water to form a smooth icing. While the biscuit is still hot on the tray, quickly snread ihe leing evenly over the entire surface, and sprinkle with the chopped walnuts

CTUUUUU ELEC EOE te Cut into fingers, and leave till cool. when they may be stored in an airtigh: tin. Note.-This recipe forms an execellent standby, as it will keep fresh and erisp. in airtight tins, for weeks, The added dates seom to retain the neces: sapy moisture, for a tasty and attrac:

tive biseuir---

(Mrs

M.C.

J.

Inwerlr

gill ),

Cheese And Rice Pie HIS is a tasty way of using up the remains of cheese which has become dry and unpalatable, Make a potato pastry with the followiug: Two cupfuls of cold Mashed potatoes, a quarter of a teaspoon salt, one and a half texspoons buking powder, one cup flour, Yoz. butter, milk to mis. Mix the potatoes with the flour, baking powder, and salt, add enough milk 1% make a light dough, rol] out. and dab one-third of the butter oyer, Fold in three, and roll again. Repeat burter and rolling, After using last piece of butter, coll out. Line a shallow greas ed cake tin with the pastry and mix the following ingredients: 240%, grated cheese, salt and pepper, lioz, of boiled rice, a quarter of a pint of thick white sauce, Mix well, and place on pustry. Cover with pastry, pressing the edges well down, Brush with beaten egg and prick with fork, Bake about 80 minutes in a good hot oven.

till crisp and golden.

Mrs.

A.

E.

((hristchurch) ,

Indian Curry SLICE thinly two onions, and fry b them. Season well, add a large teaspoon curry powder, and cook a further few minutes, Then add one finely eut earrot, two sliced tomatoes, and a tablespoonful suitanas., Sprinkle with flour, pour on half a pint of stock or water, ler it simmer, Then add not

more than ilb. of cooked meat, ent into dice. Let this boil very slowly till some of the liquid is absorbed, then serve very hot, surrounded by a bor-

der of boiled salted rice.

PS

H.C.

W.

(Timaru).

Chinese Gooseberry Jams NUT fruit in half, scoop out the palp. Cover the bottom of the pan with water, add fruit pulp and boil til] thoroughly cooked, Then add 3lb, sugar to each Tlb. fruit; boil till it sets. 4élb, pulp, 44!b, sugar, juice and grat ed tind of + sweet oranges, and 2 lemous, Boil all together till it) sets.---

Wiss

W.

(Kamo).

‘Baked Banana Steak WIPE a tender piece of topside or rump steak an inch thick, split it open one end and season with pepper and salt and a little nutmeg. Cut 2 bananas in pieces, lay on one side of the steak, sprinkle with sugar and eover With other = flap. Place thin slices of bacon on top and fasten together with wooden skewers, Put into a baking dish or casserole with a little water and hake in oven one honr. Serve

With narslev and yeectables.-

Mrs

E.

J.

(Motueka).

Savoury Roly Poly AKE 2 large cups flour, 1 large cup chopped snet, pineh salt, pinch baking powder. Mix with water to a nice firm dough. Ro:! ont. Have ready some stuffing and spread on paste. Roll up and put into a moth and boil for 2 hours. Very tasty with mashed prota-

toes or any other yegetable..

Miss

M.

R.

( Ross),

Dutch Cutlets \ INCE Jb. of beef steak, mix with * the meat, pepper. salt, 1° en hreaderumbs, 1 mineed onion and bing with 1 egg. Form into a flat cake, pm into a greased baking-tin with 2 eupwater, J tablespoon sance and 1 minced onion and pnt a slice of baeon on top Cover with buttered paper and bake in moderate oven 1} hour. Garnish with fomato slices and parsley. Very tasty

dish_

Mrs,

E.

H.

( TFa iheko' Ts.) ,