Mainly about Food

Radio Record, 15 July 1938, Page 32

Mainly about Food

By

CHEF

HAVE a request from a sister home-cook in Stratford asking if any of my correspondents have a good recipe for a threetier wedding cake. A suitable recipe might be the one published some time ago, containing gingerale, which makes a large and dark rich cake, and comes from a reliable Oamaru contributor. However, if any of my readers could oblige with another recipe I would be glad. In the meantime I will send my Stratford inquirer a copy of the recipe I have mentioned. It is winter now in good earnest, so this week three reliable recipes containing curry are published. I always think curry Wishes are nicer the next day. Somehow the curry has got thoroughly into the meat, but I find it is an improvement if the curry powder is mixed and fried with the onion and apple. This method certainly gives the dish a more piquant flavour. Here is a curry dish from overseas. Tt goes by the unusual name of "Bobotjes,"’ and is made by mincing one large onion and frying in one ounce of butter, and mixing in a tablespoonful of curry powder. Add to this one pound of any cooked meat very finely chopped, an equal quantity of breaderumbs which have been soaked in milk, stock, or water, as you please, and squeezed fairly ary: ; add again the juice of half a lemon, one gill of stock, a whole egg, pepper and salt to taste. Cook this all together for about five minutes, then. pour the mixture into. buttered cups or moulds, stand these in a baking dish in two-thirds their depth of hot water, and bake half an hour in a quick oven. Turn out and serve with a light curry sauce and boiled rice. The prize this week has gone to Mrs. Pratt, Boundary Road, Longburn, Palmerston North, for her Procite for a nutritious steak and celery is Curried Lambs Fry SLicn 1 lamb’s fry, roll in flour, place layer in casserole dish: or piedish. then a layer of bacon, and so on; lastly a layer of sliced onions. Season with

salt and pepper, cover with water and cook in slow oven for 24 hours. About 4 hour before taking off mix 1 dessertspoon of curry powder and flour and

‘stir in-

~Miss

R.

W.

(Epsom).

Friday Curry ENTO a casserole put 2 tablespoons of washed rice. Fry together i large onion, 1 apple, teaspoon parsley, pinch salt, 1 teaspoon curry powder {more if liked hot), add to rice and pour over all i pint milk or milk and water, stirring occasionally to see it does not burn. Bake about i hour. Ten minutes before serving break into the casserole 4 fresh eggs, making little holes to keep eggs in shape. Put a piece of butter on each egg. Cover and

return to oven.

~Miss

R.

W.

(Epsom).

Golden Pudding [PuIs pudding is eggless and is served svith orange sauce. Sift together 2 cups flour, 2 teaspoons b.p., salt, pinch b. soda. Beat 4 tablespoons butter and 4 cup warm mashed pumpkin to a cream, add 1 cup sugar: and beat well. Add juice and-grated rind of 1 orange and 1 teaspoon lemon juice. Sift in dry ingredients alternately with 1 cup milk to make a light dough and steam 24 hours. With fruit added this mixture makes a good fruit pudding or cake, Orange sauce: Mix 4 teaspoons cornflour with a little water, pour into 1}

cups boiling milk and cook 5 minutes. When nearly cold beat in $ cup orange juice and a little grated nutmeg and

serve poured over pudding.

~Mrg:

E.

J.

(Motueka) .

Sausages and Bananas LLOW for each person two pork sausages and half a banana. Prick Bausages, peel bananas and cut in halves lengthways, and then across. Dip bananas and sausages in a mixture of milk and beaten egg, then roll in flour well seasoned with salt and pepper and powdered sage, and fry in butter till well browned all over. Garnish with slices of grapefruit and serve with brown bread and butter.-Mrs, #1. d. (Motueka). Tophole Pineapple Pudding HQUIRED: One tin of pineapple, 2 eggs, 1doz. flour, 20z..sugar, 302. butter. Melt butter in a saucepan, mix into it the flour then slowly add the juice from the tinned pineapple, and the sugar. This should make a mixture about the thickness of white sauce, so if too thick, thin with a little milk. Now add the yolks of the eggs, beating them well in. Take off fire and pour over the pineapple, which should be ‘eut up into small pieces, and put in a piedish. Place in the oven till set, then take out and spread over the mixture a meringue made of the stifflybeaten egg whites and 4 cup of sugar. This nodding is tmnle delitions —

Miss

J.

M.

(Napier) _

School Lunch Cake SQUEEZE the juice of half a lemon on to two large tablespoons of clarified dripping, and adda gsaltspoon of carbonate of soda. Bent to a cream and add 1 cup of sugar. Beat again, Add 1 beaten egg, then gradually blend 2 cups of self-raising flour, together With enough milk to make a nice eake consistency. Bake in a shallow tin. Cool and ice with a paste of icing sugar, milk and essence. Sprinkle thieklyv with hundreds and thanenndae

Cut in squares.-

-Mrs.

J.

J.

(Roslyn).

King Island Pie SKIN a rooster (the feathers will come off with the skin), cut into neat pieces and place in a piedish with several slices of bacon cut in halves, an onion cut small and. a tablespoon

of chopped parsley. Season with salt and pepper. Nearly fill dish with milk and water, and put a layer of breadcrumbs on top. Cover with greased brown paper. and bake in moderate

oven two hours.

-Mrs

J.

B.

(Hawera).

Golden Nut Pudding PLACE into a saucepan 1 cup water, 1 tablespoon sugar (brown), 1 tablespoon butter, 2 tablespoons golden syrup, 1 teaspoon Hansell’s cloudy orange food flavouring; stir over a gentle heat until just all melted. Now sift into mixing bowl 2 cups flour, pinch salt, 2 tablespoons sugar, 2 teaspoons baking powder, add 8 tablespoons Shreddo, mix to a soft scone dough with warm milk with 1 teaspoon Hansell’s cloudy lemon flavouring stirred into it. Shape into a ball and roll in 4 cup of finely chopped walnuts (minced is very nice). Grease a basin with a little butter and pour half the mixture from the saucepan into the basin, then place the pudding in the basin and pour the remaining mixture over the top; do not cover the basin. Put the lid on the saucepan and steam for 14 hours, Be careful when turning the pudding ont into a dish, as the sauce igs already in the basin with pudding. Sometimes I add 4 cup raisins to the nudding: it makes

a nice change. —

Mrs

P.

W.

(One-

hunga).

Pineapple Sponge Pudding TAKE # pint milk, 20z. butter, 4lb. flour, 30z. stale sponge cake, 3 eggs, 3oz, sugar, tin preserved pineapple. Boil in saucepan 1 large cup milk, and add butter, then stir in flour and crumbled sponge cake. When cooled slightly, add sugar and 3. egg-yolks well beaten. Then add the pineapple syrup and mix well. Beat the whites of eggs stiffly and mix these in gradually. Butter a mould, putting in half the mixture then a layer of the pine-apple-repeat this until all is used up. Steam for 14 hours, and serve with sauce or créam-very delicious.-Mrs, FS. (Te Puke).

A New Cake WitHour eggs, butter or milk. Take 2 cups or brown sugar, 2 cups of hot water, 2 tablespoonfuls of dripping, 1 cup raisins, 1 cup of sultanas, 4 teaspoonful of ground spice, 1 teaspoonful of cinnamon. Method: Boil all the above ingredients together for five minutes. Take off and cool. When cold add 3 cups flour and 1 teaspoonful of soda previously dissolved in a tablespoonful of hot water. Bake in a meat dish for # hour in a moderate oven. This cake keeps well. and is excellent

for eut lunches.

-Mrs.

F.

F.

( Papanui ).

Steak With Rice THIS is a new and Original economical dish, and is stuffed steak with rice, One round steak, 6 tablespoons cooked rice, small minced onion, pepper and. salt, 2 tablespoons chopped parsley. Spread out steak, mix other ingredients, and spread on steak thickly. Roll up and tie into shape; put in a deep saucepan and add enough water to keep from burning. Cover tightly and allow to simmer gently for 14 hours. Lift meat from pot. thicken liquid with flonr. ada

A little browning. and serve hot-

-Miss

A.

W.

(Fpsom) _

Honey Dale Loaves IX well 2 cups flour, 1 cup bran flakes, 2 large teaspoons baking powder, 4 teaspoon salt, rub in 1 large tablespoon butter, add 1 cup chopped dates. Melt 1 tablespoon honey and add with 1 egg well beaten and milk to make a soft dough. Bake in greased tins about # hour. Mixture may be

varied DV uSing raisins or nuts-

-Viss

W.

(Kamo).

Ginger Nuts AKE 4 cup of melted buter, 4 cup sugar, 2 tablespoons golden syrup, 2 teaspoons ground ginger, 1 teaspoon baking powder, 2 cups of flour. Warm butter and sugar and syrup in pan, then add all dry ingredients. Cook in moderate oven on cold shelf. These are beautiful and crisp and make two

trays.-

-Mrs.

M.

W.

(Geraldine) _