Mainly about Food

Radio Record, 8 July 1938, Page 32

Mainly about Food

EY

CHEF

PINE VALLEY sister home-cook sends me @ good hint for using bran, and her letter brought to my mind the same method which is used by a sanatorium in Canterbury. Before putting sugar on any kind of puddings or porridge, sprinkle a little dry bran over. Thug prepared it is delicious ag well as wholesome, Talking of bran, I wonder how many cooks took note of a method I wrote about some months ago of the constant use of bran asa laxative? It’s a very

simple way. Take two large cups of bran, half a cupful each of golden syrup and water together, then pour into the bran in the basin, and again mix thoroughly. Put into a large meat dish. and bake in a very slow oven, stirring now and then to prevent the grains sticking, for two hours. Spread on a paper to dry, and store in an airtight tin. Our breakfast table is never complete withont this cereal which is spread on the porridge before the sugar. I wish all my sister home-cooks would try this, as I know how beneficial I have found it. , Eggs are still high in price, and fol-

lowing on last week’s eggless recipe, here’s an eggless wholemeal ginger cake which my contributor tells me improves with keeping, As you will see it is very economical, and it can be made with either butter or dripping. The asparagus soup recipe is from Denmark and I have to thank my Matariki correspondent for her remarks regarding it. Two recipes containing wholemeal are published this week. A delicious cheese roast recipe has won this week’s prize, and was forwarded by Mrs. E, A. Barrow, Dargaville, Northern Wairoa. The ingredients contain vitamins which are so necessary during the cold weather and it is a delicious dish for vegetarians. Cheese Roast AKT) 1b. cooked lima beans. 1b. cheese, 1 large cup breadcrumbs. 1 small onion, 1 tablespoonftil bacon fat, pepper and salt to taste and I teaspoon parsley. Put beans, cheese, onion and parsley through mincer, add breadcrumbs, pepper and salt,and the bacon fat melted, Form in to a loaf, brush over with a little of the bacon fat, sprinkle with breadcrumbs and bake in a moderate over for 4+ hour. Serve with tomato

sauce.-

~Mrs,

E.A.

B.

(Dargaville).

Wholemeal Ginger Cake PAKE 3 tablespoons dripping or butter, 3 cup sugar, 1 tablespoon gold- © > syrup, 4 cup milk. Melt the above ingredients, then add 1 large cup flour, } cup wholemeal, 1 teaspoon baking powder, 38 teaspoons ground ginger, 1 tablespoon chopped preserved ginger. Stir well, then add 1 teaspoon soda dissolved in 4 cup hat

water. Buke 1 hout.-

~Mrs

P.

H.

(Whan-

garei; )

Nelsonian Pudding Vx together 4lb. flour, fb. suet, dlb. seedless raisins, 302. brown sugar. Grate 1 raw potato and 1 taw carrot, add 4 teaspoon ground ginger, 1 tablespoon golden syrup. Add no liquid, but allow mixture to stand ov¥ernight in a well-greased basin. Next day steam 8 hours. An excellent pud-

ding when eggs are scarce

~ Mrs.

E.

J.

(Motueka).

Asparagus Soup TPAKE 2 pts. good beef or veal stock, 13oz. butter, 140z, flour, 1 tin asparagus heads, 1 yolk of egg, salt and sugar. Melt the butter in. a saucepan and add the flour, Mix well, and add stock

and liquor from the asparagus. Stir till boils. Mix egg-yolk with a pinch of salt and sugar. Allow soup to cool a little, add egg, and return to the fire, but don’t boil. Drop in asparagus heads, season carefully, and serve with

thin toast.-

~Mrs.

W.

M.

(Nelson).

Baked Sirloin Steak EQUIRED: 3in.-thick sirloin steak, 1 tablespoon lemon juice, tomato sauce to taste, 2 onions, 14 tablespoons butter. Place the steak in a greased fireproof dish. Spread thickly with butter. Sprinkle with salt and pepper to taste, and lemon juice. Parboil onions and slice on top. Sprinkle with tomato sauce, Place in a hot oven and bake, allowing 20 minutes to the pound, Baste frequently with liquid in dish. Serve with mashed notatoes. In season mushb-

rooms are a delightful addition-

-Mrs.

W.

M.

(Nelson).

W holemeal Pudding I WONDER if any of. our sister-home-cooks would care for this wholesame and nourishing wholemeal pudding; it is very popular with our growing family. Don’t serve it asa second course, as it is almost a meal in itself, and one can have it for a main dish at lunch or tea. Here it is: Three oun-

ces of butter, 20z. honey, 1 egg, 1 teaspoon carb, soda in 4 cup milk, 13 cups wholemeal, 1 cup grated carrot, 1 cup of dates or raisins, a little lemon peel cut fine (or grate a little lemon rind). Mix all together, and steam 24 hours,

Serve with cream or custard.

Mrs.

A.

W.

(Pine Valley).

Honey Cornilakes TPAKE 2 2 tablespoons butter, 4 cup’ honey, 2 eggs, grated rind of 4 lemon, 4 teaspoon ground ginger, 4 cup milk, 8 eups cornflakes. Cream butter and honey, add egg-yolks, lemon rind and ginger. Moisten cornflakes with milk, and add to the mixture. Beat eg gg-whites, and stir in lightly toother ingredients, Pour into a buttered mould, cover with buttered paper, and steam 2 hours. Serve with ‘cream

or custard.

~Mrs.

E.

J.

(Motueka).

Orange Biscuits (CRBAM together 60z. butter, 302. icing sugar, half teaspoon Hansell’s cloudy orange food flavouring. Work in 90z. flour. Keep well warmed; roll out thinly and cut with little fancy cutter. Bake very delicately on stored heat only, near top of oven. Put an orange icing through forcer to decorate prettily. Keep well.