Mainly about Food

Radio Record, 24 June 1938, Page 32

Mainly about Food

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CHEF

™, F all vegetables in season I \ think the celery is the ’ most important, because it is not only delicious eaten raw, but it can be cooked as a vegetable, or served as a course on its’ own--and the outer stalks can be used for flavouring soups and stews. The leaves of the celery can also be utilised by drying in a slow oven, put into a paper bag and crushed like mint. An enterprising cook can, I am sure, find dozens of dishes she can flavour with dried celery. I often wonder what pea or lentil soup would taste like without the addition of dried mint or celery. I would like to pass on to my many sister home-cooks a little idea I had with veal steak, which tasted like chicken and which the family thoroughly enjoyed. I cut the steak into pieces about three inches square and cut pockets in each one, which I tightly filled with an onion and bread forcemeat, rolled in flour and fried until a light brown. ‘Then I put them into a casserole and barely covered with water and cooked in a regular four oven for a little over an hour. By the way, if you do not possess a casserole, a piedish, covered with an oven shelf is just as good. You will notice I and which the family thoroughly en-

ing, for if you make a wet forceméat it will stick better in the pocket. Soak your crusts in cold water and squeeze very tightly, then mix in your onion and dried herbs with a fork. The mutton and pineapple recipe this week was written under the heading of "Making mutton more attractive: Roast mutton with pineapple stuffing.’ The steamed cake recipe is not the first of its kind, but faithfully follow my sister home-cook’s directions and a delicious cake will result. Oranges are now very plentiful and cheap, and therefore the ‘"sungold orange cake,’ which absorbs even the skin of the orange, should prove popular. Mrs. BE. Jones, of Thorp Street, Motueka, South Island, is the sender. Mrs. R.A.C. (Maungaturoto) : Thank you for your good wishes, but we only award one prize, no other recipes being paid for. Sungold Orange Cake TAKE 1 cup sugar, 2 eup butter, 2 eggs, 2 cups flour, 1 teaspoon vanilla, salt, 1 teaspoon soda, 2 cup warm water, 1 cup raisins, 3 cup walnuts, 1 whole orange (skin and all). Cream butter and sugar, add well-beaten eggs, vanilla, and the soda dissolved in warm water. Stir in flour and salt, aid the orange, raisins and walnuts, all of which have been put through a

mineer, and put into a greased, floured cake tin, and bake in moderate oven one hour. Ice when cold with the following icing: 21b.. icing sugar with enough lemon and orange juice to make it a nice consistency to spread all over cake, sprinkle thickly with coconut.

Delicious:

~Mrs

E.

J.

(Motueka) .

Orange Peel Bread AK} the peel of one orange (pith and all), 1 cup sugat, 1 tablespoon butter, 1 egg, 1 cup milk, 2 cups flour, 14 teaspoons baking powder, salt. Cut peel into thin strips, cover with 2 cups water and boil gently till tender, about # hour, then add half the given quantity of sugar and boil slowly till syrup is practically absorbed. Cream the remaining sugar, add egg, and beat well; stir in flour, baking powder, and milk. Lastly add peel while still hot, add 1 cup seedless raisins and mix all together thoroughly. Turn into a wellgreased tin and stand 10 minutes before baking in moderate oven 40 min--utes. The loaf is moist enough to use as a cake while fresh. After a day or: two slice thinly -and spread with but-

ter.

-Mrs

E.

J.

(Motueka).

Mutton and Pineapple ONE a medium-sized leg of mutton and fill the cavity with the following mixture: Two tablespoons minced onion, 2 tablespoons melted butter, 2 eups breadcrumbs, salt and pepper, 1 tablespoon chopped parsley, 1 cup erushed drained pineapple, 1 teaspoon ground ginger, 1 tablespoon lemon juice, 4 cup stoned cooked prunes, Heat _ butter and add onions, and cook a little, then add crumbs and allow to brown. Remove from stove, add salt, pepper, parsley, prunes and pineapple. Skewer mutton together well, and rub all over outside with salt and pepper, ground ginger and some softened dripping. Bake half an hour in hot oven. Pour pineapple and lemon juice over mutton, reduce heat and finish baking. Allow 20 minutes for each pound. Make

eravy and serve with vegetables.

Mrs.

E.

J.

(Motueka).

Steamed Cake For a plain, steamed cake mix about 80z. of butter or good dripping with #lb, flour. These ingredients should be mixed until they resemble fine breadcrumbs. Then add 1 teaspoon of carbonate of soda and mix again, Then lb, of brown sugar and the same of currants and _ sultanas. Pour in 2 tablespoons of goldeh syrup and mix well, and finally sufficient milk to form the whole into a creamy dough, put it must not be too wet. Place in a well-greased cake tin, tying greased paper over the top, and steam for two hours. When cooked, lay it on its side on a sieve and do not use until the following day. The success of this cake lies in mixing the ingredients in the order given. It can be made as rich as required with a larger quantity of fruit and the addition of peel, candied cherries, ete., and when iced, looks and tastes like a birthday cake, the absence of eggs in its composition being entirely unnoticed. Steamed cake lasts fresh a great deal longer than those which are baked, and is a real

novelty

Miss

A.

W.

@psom )

Meat Loat O make a nice tea or luncheon dish to use up scraps of cold meats in winter: Take 2lb, minced cold meat, 1 egg, 1 teaspoon salt, 1 tablespoon chopped parsley, 1 cup breadcrumbs, 2 large chopped onions, pepper to taste, 1 teaspoon mixed herbs. Add seasonings to minced meat, breadcrumbs and beaten egg, and enough water or gravy to make moist. Place in a greased piedish. Put strips of bacon on top. Baste (Continued on next page.)

"* occasionally with 1 tablespoon butter in + cup water. Serve with mashed po-

tatoes.

-Mrs.

J.A.

R.

(Lawrence).

Apple Wholemeal Pudding RBAM 1 tablespoon butter with 2 tablespoons brown sugar and spread rather thickly in pudding basin. Now line the basin with a good wholemeal suet crust. Slice 4 bananas, put a layer in the bottom of basin, then a layer of partly-cooked apples, lemon juice, and sugar. Continue until basin is full; then put on a cover of the paste. Cover with greased paper and steam one and a half hours. Turn out on hot dish and serve. The butter and sugar will form a caramel sauce. A reallv delicious pudding and very nu-

tritious.

~Mrs

R.

C.

(Maungaturoto) .

Pineapple Marshmallow "PARE 1 tin sliced pineapple, 1 table spoon gelatine, 1 cup boiling water, pinch salt, 1 teaspoon vanilla, half a cup sugar, 2 or 3 egg-whites. Soak gelatine in half a cup of pineapple juice for 10 minutes. Add the cup of boiling water, salt, and vanilla. Leave to cool, then add the unbeaten whites of eggs and the sugar and beat for 20 minutes. Then cut up the pineapple and add. Leave to set. Make a custard with the volks of eggs and serve

cold.

~Mrs:

R.

H.

(Hamilton).