Mainly about Food

Radio Record, 1 July 1938, Page 34

Mainly about Food

By

CHEF

E should keep up the vitamins’ supply in winter. It is rea‘tly more important during the cold weather-so the change from salads to soups is beneficial. Vitamin C, which gives glow and colour to the face and protects the tinv blood-vessels under the skin, is found particularly in tomatoes and oranges, and in my recipes when tomatoes are mentioned, the tinned variety is just as nutritious as. the fresh. ° Do you remember during the ho! weather when our bacon and egg pies were so popular?. These recipes were brought’ to. my mind again this weel with the’ receipt of a sausage and to mato tart recipe from the same fam ily. It was sent by a New Plymout) sister home-cook, and-‘is a great fav ourife in her family. Even jf it isn’ pienic time, don’t. you think the faniiJ would appreciate it for supper? Notice in the pineapple shortbreat recipe this week how the bottom Jaye: of pastry is cooked first. This method does away with thaf heavy doughiness, and ail-shorteakes should really be treated this way. The fried ham recipe from the same contributor is served with orange sauce, Here's wher« vitamin C comes in aggin.. The prize this week has gone: to Mrs. G. A. Ryan, Elizabeth Street. St. Leonards, for a recipe for a coconut marshmallow cake. This is a large eake and only two eggs are required.

the yolks for the mixture, and the whites for the frosting. Coconut Marshmallow Cake REAM 3 cup butter, add 1 cup sugar. a little at a time, beating till light. add beaten yolks two eggs, 1 teaspoor lemon juice and 1 . teaspoon vanilla. .Add 2 cups flour sifted With 3 teaspoon salt, and 8.teaspoen: baking powder, alternately .with 2-2 cups milk. Fold in stiffly-beaten ege whites. Bake in three greased laye! caké tins and bake in moderate over 20 minutes. Put together with follow ing frosting and filling. Boil 14 cups granulated sugar and 4 cup water til’ syrup spins a thread. Add 6 larg marshmallows cut into very © smal nieces, but do not stir into syrup Pou' very slowly into stiffly-beaten white: £ 2 eggs and beat till smooth = an¢ thick. Add 2 teaspoons lemon juice Spread between layers and. sprinkl: with coconut and small pieces of marsh: mallow. Cover top and sides of eake vith the rema‘uing frosting, sprinkle hieckly with coconut and decorate top

vith marshmallows.-Mrs.

G.A.

R.

(St.

eonards).

Sausage And Tomato Tart MAKE a pastry with 4lb. butte: to $lb. flour, water and salt, and set aside for an hour. Divide pastry .in two, line a deep plate, about. 9in. across with pastry, and lay. in 1lb. pork sausages, parboiled and cut lengthwise. Slice 8 tomatoes or 1 cup tinned _ tomatoés, and put over sausages, more ‘sausage and more tomato, pepper, salt and chopped parsley. Beat 1 egg and pour over all. Cover whole with remainder of pastry and cook half an hour in brisk oven. Delicious hot or cold and splendid cold for picnics or

suppers.-Mrs.

O.

A.

(New Plymouth).

Pineapple Shortbread "TAKE 4b. butter, #1b. sugar, 41b. flour, 1 teaspoon baking powder, 1 egg. Cream butter and sugar add egg. sift in flour and baking powder. With half the mixture line a greased tin and put in oven until just turning pale’ brown, then take out of oven. Have 1 cup grated pineapple (without any juice), spread it over the cooked shortbread and sprinkle with sugar Roll! out other half of shortbread. place on top, return to oven and cook till nicely browned (15 minutes). Cut into

squares to serve--Mrs

E.

J.

(Motu-

eka).

Fried Ham AKE four slices ham (fairly thick), i cup orange juice, 2 dessertspwons flour. 2 seedless oranges, fat, Bry the

ham till brown on both sides and keep hot on serving dish. Cook 1 tablespoon fat in pan with flour, add orange juice, stir till boiling and cook 5 minutes till smooth and thick. Pour round ham. Slice oranges after removing white pith, and peel. Arrange in yverlapping slices over ham and serve with fried potatoes. Enough for four

versons.-Mrs.

E.

J.

(Motueka).

Parisian Cake MAKE a rich short pastry as follows: 30z, butter, 60z, self-raising flour, mix to paste. with 1 teaspoon lemon jitice and little cold water. Line a long flat tin with this and spread with raspberry jam. For the top: Reat 2 egg whites until quite stiff, add 30z.’ castor sugar and beat again. Stir in 1 cup of very fine cake crumbs, 20z. of dessicated coconut, teaspoon lemon juice, 2 dessertspoons raspberry jam. Spread carefully over pastry and bake for 20min. in moderate oven. Leave on sieve until cold, then pour over some thick coffee icing, cover -with chopped walnuts. When set cut into squares or bars. Will keep a long time. and is de-

licious and inexpensive.-Mrs.

E.A.

B.

(Dargaville).

Eggless Chocolate Sponge TPAKE 14 cups flour, 1 teacup sugar, 1 tablespoon cocoa, 1 teaspoon baking powder. Mix this with $ cup milk. Warm in a pot 3 cup milk with 2 teaspoons golden syrup and #41b butter, 1 teaspoon soda, and pour the hot mixture into flour, ete." Time, % hour. Fill with whipped cream and

apricot jam.-Mrs, |

W.

L.

(Cambridge).

Stewed Sheep’s Torgues USE 8 or 4 sheep’s tongues, some white stock, two or three teaspoons chopped parsley, a little milk, pepper

and salt, mashed potatoes. Put the tongues into cold water and let them boil until tender enough to remove tke skin easily, then split them and put them in a stewpan with enough good white stock to barely cover them. Season with pepper and salt and stew gently until tender, then lay them on a hot dish, place rot ‘mashed potatoes around them. Add a little milk to the stock, thicken with flour, and add the parsley. Pour it very hot over the

tongues and serve.-Mrs,

A.

E.

(Christ-

church)

Veal Souffle With Rice | EQUIRED: Three-quarters of a pound minced veal, #b.. white breadcrumbs, 1 dessertspoon. flour, 2 eggs. salt and pepper, enough milk to wet crumbs. Mix the minced veal and crumbs dampened with milk. Add flour. Beat whites of eggs alone, mix the yolks with the veal, then add salt and pepper and tke whipped eggwhites last. Put in a basin with a tight lid. Steam 14 hours. Rice saveury: lb. rice, 2 tomatoes, 1 tablespoon butter, 1 teaspoon curry powder, 1 tablespoon grated cheese, 1 tablespoon Worecesier sauce, salt, pepper. Cook rice till soft, drain well, dry: it as thoroughly as possible. Slice tomatoes. cook gently in the butter and curry power 10 minutes.. Add cheese, salt and pepper. Mix well, then add rice and mix again. Finish in the oven, topped with crumbs or pats of butter. Rice may be served without baking.-

Mrs,

J.

M.

(Napier).

Baked Peach Dumplings ° ROLL out fairly rich pastry to 1-8in. thickness and cut in 4in. squares. Place half g peach in centre ‘of each square. Sprinkle with sngar and dot with butter. Moisten edges with water, draw corners to centre and. press edges together firmly. Brush with beaten egg. Bake in a quick oven 10 minutes, reduce and bake about 15 minutes longer. Of course this can be varied for apricots, nectarines, plums, ete., according

to one’s store of preserves.-Mrs.

G.A.

R.

(st, Leonards).

Spaghetti Supreme . AKE 3 itablespoons dripping, 3b. mushrooms, 1 large onion (finely cut), 1 teaspoon salt, 1 clove, garlic (chopped), few grains pepper, 1 bay leaf, $lb. spaghetti, 2 cups canned or preserved tomatoes, grated tasty cheese. Melt fat and onicn, garlic, bay leaf, and mushrooms, cut in small pieces. Cook until brown, add season ng and tomatoes and cook 15 minutes. Cook spaghetti in boil’ng salt water till tender. Drain well. Put on a dish,.pour sauce-over and sprinkle with grated cheese thickly. Serve with roasts or this is a good meatless dish-Mrs.

G.A.

R.

(St. Leonards)

Savoury Stuffed Fish UT i1%lb. of fish fillets into convenient pieces, .arrange half of them in a casserole and cover with the following mixture: Three tablespoons of boiled rice, 8 tablespoons of finely chopped mushrooms, 2 tablespoons of asparagus tips, 2 tablespoons of finely minced pork, 1 teaspoon of onion juice, 4-teaspoon of ground ginger, and 1 tablespoon of Worcestershire sauce, Bind with 1 heaped teaspoon of cornflour and 1 lightly beaten egg and spread evenly over the fish. Cover . with the remaining fillets, pour inte

--- OO the dish enough white stock to threeparts fill it, and cook in a moderate oven, with the lid on about 85 to 40 minutes. It should be cooked through and just enough seasoned liquid left . to form a delicious sauce. Serve hot with braised celery and pickled wal-

nuts.-Miss

D.

W.

(Kumara).

Meatless Savoury Cur up 1 large white onion finely, and also 2 large apples, stew till tender with a little water, butter, penper and salt, Turn intd pyrex dish, pour over 2 beaten eggs. 1 eup milk, 4 cup of breaderumbs, 202, gra ted cheese: put a few pieces of butter. on top, and hake in a good oven for 20 minutes.

This is a delicious change in place of | saat either for. a luneh or tea dish.-

Mrs,

A.

W.

(Pine Valley).

Apple Charming ILL a piedish three parts with slic- | ed apples. Cover with bread and butter. Mix } cup golden syrup with a cup of boiling water and pour over ' pread and butter and apples. Bake in | oven till apples are cooked. If liked, | any other fruit may be added.-Miss

M.

R.

(Ross),

Winter Salad "PAKE 8 large clean-skinned apples, ft head celery, 38 large bananas. Method: Wash apples and use with

skins, grating a coarse grater. Slice up celery and bananas and add to 4pples. Serve with a dressing composed of juice of half a lemon and cream [oO

taste.-

R.

W.

(Ashburton),

Honey Wholemeal Putts AKE 1 cup wholemeal, 1 cup voconut, £ cup flour, 1 cup chopped walnuts, 2 tablespoons honey, 40z. butter, 2 tablespoons boiling water, 1 teaspoon soda. Mix dry ingredients, melt butter in water, add honey and sora. Pour mixture into flour while ‘still foaming. Put small teaspoons on ereased tray and bake in moderate

oven 15 minutes,-MAMrs,

E.

J.

(Motu-

eka).