Mainly about Food

Radio Record, 22 July 1938, Page 32

Mainly about Food

By

CHEF

E’VE- had — sandwich spreads--so now what about some new ideas with savouries ? Before going any further, however, raisins soaked for some hours in orange juice, make a delicious spread for lunches, and amongst your savour-. jes, a gherkin rolled in a thin slice of luncheon sausage and secured with a toothpick, makes a bright dish. A nice little’ savoury, one of my Napier sister home-cooks tells me, is an easy recipe for spiced cider puffs, which can be eaten hot or cold. Sift together ¢ Ib. flour, 1 tablespoon sugar, 1 saltspoon each of cinnamon and allspice, Peel, but don’t core, a large cooking apple and grate into the dry ingredients till a paste can be formed, no other liquid being required. Drop

small teaspoonfuls into hot fat in 4 frying pan, and when golden brown drain and roll in sugar to which a little cinnamon has been added. A cheese tit bit is made by cutting pieces of hot buttered toast into fingers, then laying a thin slice of cheese, and then a thin slice of bacon on the top of each, Cook under the grill. We all seem to have gone Tyrolean, so Why not something Tyrolean in the eulinary line? These slices, a splendid recipe for which is given below look good, and what a_ splendid camouflage for your left-over cold meat? Tomato sauce is an unusual recipe for this time of the year isn’t it, and this original-~in more ways than one-re-eipe from a Te Aroha correspondent, should prove useful if you have run out of your supply! The rabbit loaf, too, is a nutritious recipe and a good "eold-expeller." The prize this week has gone to Mrs, L. G. Thomson, 506 French Street, Hastings, Hawke’s Bay, for her recipe for q royal fruit cake, Mrs, Thomson having included the directions for its successful cooking. Tyrolean Slices Nc enough cold meat to fill 2 breakfast cups, add 4 cup breadcrumbs, 1 teaspoon onion juice, 1 wellbeaten egg, pinch each of nutmeg, dry mustard, salt and pepper’ and sugar. Mix well. Line a tin with pastry, place meat mixture on top, cover with pastry and leave for 15 minutes. Brush over with melted butter and bake 35 minutes. Serve hot cut into generous slices, with gravy and tomato sauce, or cold with pickles and salad. A pleasant

Change for Sunday hights tea:

Mrs.

E.

J.

(Motueka).

Tomato Sauce HB following is a good recipe (original), for tomato sauce. Made with soup powder: i$ breakfast cups water, } breakfast cup vinegar, 3 tea cup sugar, small packet tomato soup powder. Boil all together for 10min. Add clove and onion essence to taste.-

Mrs.

V.

C.

(Te Aroha).

Currant Honey Tart AK®E short pastry, 4 tablespoons of honey, 4 tablespoons of breadcrumbs, 4 tablespoons of currants, 1 lemon. Method: Roll pastry out to about, f#-inch in thickness. Grease a large meat plate and cover With pastry. Put the honey into a small saucepan with the juice of the lemon and warm through. Add breadcrumbs and currants and mix thoroughly. Spread the mixture over the pastry, cut any oddments of pastry into long strips and twist. lay them in latticework over tart.

Bake in a good oven for 25 minutes.-

Mrs.

J.H.

M.

(Hamilton).

Rabbit Loaf VINCE the meat from a boiled rabbit and mix with a little minced bacon and 4 pint cold boiled rice. Season with pepper and salt, add a well-beaten egg, and 4 pint of thick sauce made with liquor from rabbit, and 2 teaspoons chopped parsley and a minced onion. Mix all very well and bake in moderate oven half an hour. Serve with mashed potatoes and turnip.

Mrs.

F.

M.

(Henderson).

Curd Cheesecakes HICKEN 1 quart sour milk with 1 teaspoon rennet. Drain the curd very dry and rub into it 230z, sugar, 2oz. butter, 20z. currants, the grated

rind of half a lemon, and 1 teaspoon cinnamon. Beat 2 egg yolks and 1 egg white with 2 brandy. Add other ingredients, mix well, and fill tartlet eases. Bake in good oven 15

minutes.

~Mrs.

E.

J.

(Motueka ).

Pineapple Bread NGREDIPNTS: One tablespoon of butter, 1 egg (beaten), 3-cup of sugar, #-cup of milk, 4-cup of crushed Pineapple, drained, 2 cups of flour, 3 Jevel teaspoons of baking powder, 3cup sultanas, salt. Method: Sift flour and baking powder three times. This

APUUPUAUUADOSUURIGEGSBADORURIMELGDUGLGSESU0TLUGETEE HALF GUINEA FOR Royal Fruit Cake "TAKE 3 cups of flour, 2 level teaspoons baking powder, 3 eggs, 4lb. butter, 1 cup sultanas, 4 cup raisins, 2oz. preserved cherries, | tablespoon of golden syrup, 1 small teaspoon of golden syrup, 1 small teaspoon (carb.) soda in + cup of milk, 20z. chopped blanched almonds or walnuts. Sift a little of the flour over fruit. Cream butter and sugar, add golden syrup, egg yolks, well beaten, flour and milk and soda alternately, then fruits and nuts, and lastly egg whites, stirred well in. Dot with a few nuts. Cook in moderate oven 24 hours third shelf from top. Regulo 6 for 20 minutes, then gradually down to 3. If mixture seems too thick, add a little more milk before adding fruit. AUTUESTETGUASSERSERDEDIES CEULECVIELEREELSLEAQLEDERLEELL EAL ERECAREGE LAL ELL LED EATER LEAL ELE REDDERDELDELQEADEPEEERLEPREREEELEREGEESRRROREEQSESIRELOEEES

~ Mrs:

L.

T.

(Hastings) .

helps considerably to make the bread light and fluffy ; cream butter and sugar. Add the egg and beat well; stir in the milk and dry ingredients, then the pineapple and sultanas. Pour this mixture into a buttered loaf tin and bake for 1 to 14 hours in a moderate oven. Serve

hot or cold.

-Mrs.

J.H.

M.

(Hamilton).

Midnight Plum Pudding AK®E 1 large cup flour, 1 large cup of mixed fruit, and a little peel, cup sugar. Melt 2 tablespoons butter in 4 cup | hot water, dissolve 1 teaspoon soda in cup of cold water. Mix together all ingredients. Add all liquids and stand overnight. Next day boil 94 hours. This makes an unusual rich

pudding of delicious flavour.

~Mrs.

L.

T.

(Hastings).

Never Fail Marmalade "THIS marmalade recipe has never failed to set, is very quickly made, and very economical on fuel. I may say that I gained ist prize with my marmalade at our flower show, and never use any other recipe. Here it is: 9 poorman oranges, 4 sweet oranges, 4 lemons. Slice and cover with water, leave 24 hours. Then boil for } hour. Weigh and put lb. for 1b, and 2lb, over of sugar. Boil % hour, which should Salle 3¢ Whie should make about 22

@b_ jars of marmalade

J.A.

M.

(New

Brighton).

Bran and Walnut Biscuits TPAKE Toz. flour, 50z, butter, 20z. bran, 80z. chopped walnuts, 1 teaspoon ~ baking powder, 50z. brown sugar, 1 egg, pinch of salt. Rub butter into flour, add sugar, bran, ete, and mix with heaten esse Roll thinly and bake in

moderate oven 15 to 20 minutes.-

-Miss

L.

W.

(Waimate).

Swiss Apricot Trifle AK 1 large sponge jam roll, cut into slices of about #in. thick, take enough of syrup from tin of apricots and sherry in equal quantities. Moisten the slices with this but do not make into a pulp. Spread whipped cream in centre of each, then on top 1 or 2 halves of the drained apricots. Ornament with piped whipped cream and chopped hianched almonds and 2 or 8 cherries

if liked more fancy.

~Mrs:

P.

M.

(Adair).

Cheese Shortbread AK®E 5oz. flour, 20z. ground rice, 402. putter, 30z. grated cheese, cayenne to taste. Place flour, pepper, cheese and ground rice in a basix. Rub in butter, and knead till firm. Roll out din. thick and bake in medium oven 30 minutes. When done cut into squares

and allow to cool in tin.

Mrs

P.

M.

(Adair).

Roly Poly RvB %-cup dripping or chopped suet into 2 cups flour. Add pinch salt, 8 tablespoons of baking powder, and half cup sugar. Mix with milk and water to a fairly soft dough. Roll out, spread with golden syrup, sprinkle over a little sago, and put on a layer of rhubarb, cut into small pieces. Roll up, place in a floured cloth, tie at both ends, place in half-filled saucepan of hoiling water. Boil 1% hours. Serve

with ‘eream or custard.

-Mrs.

D.

M.J.

(Wanganui).