Mainly about Food

Radio Record, 5 August 1938, Page 32

Mainly about Food

By

CHEF

SHAVE to thank sister home- , cooks who sent recipes for a ;. three-tier wedding cake. I » have sent them on to Stratford. A’ Wairoa correspondent is inquiring for a "very dark, moist Canadian date cake that contains a quantity of cocoa." My own particular Tecipe is a good dark one, but does not contain cocoa and I'll repeat it, but in the meantime some reader may have: the recipe «containing cocoa, and be kind enough to let me have it. Stone a breakfast cup full of dates pressed down, cover with cold water and "put one teaspoon baking soda on top and let stand all night. (1 find -letting it stand for an hour or two is just as good.) Cream half a pound of but ter atid’ one level breakfast cup of sugar; break in two eggs and beat well. Add dates and one cup shelled walnuts broken up roughly, then two heaped cups of flour which add gradually and béat well. Bake 14 to 2 hours in moderate oven. . This is really a delicious cake. The "orange sponge custard" recipe is like another I received this week under the heading of ‘delicious lemon pudding," but as sranges are so plentiful just now, I chose this one, Liver _ has become such a necessity in our daily. diet that the "stewed liver" re-

cipe will be useful as well as very nutritious. Thank you, Pine Valley correspondent, for your contribution. I hope my St. Leonards reader is still looking for "different" sandwich spreads, for wal nut and celery should appeal, as the latter vegetable is plentiful at present. Take half a eup each of chopped firm white celery and walnuts, yolk of one hard-boiled egg, salt and one dessertspoon butter. Mix-all ingredients to a paste and spread between thin bread and butter. Two more recipes from this sister home-cook will be published next week. The prize this week has gone to Miss Whitelaw, Kamo, North Auckland, for her unusual and seasonal recipe for ginger banana shortcake, Orange Sponge Custard QNB tablespoon butter, 3-cup sugar. 1 tablespoon flour, pinch of baking powder, the juice of 2 oranges, and the grated rind of one, 14 cups milk and 2 eggs, Cream the butter and sugar, add the flour, the orange juice and grated rind, and mix well. Then add the milk and the beaten yolks of the eggs, Whip the whites to a stiff froth and fold in lightly. Pour into a pie dish or casserole and stand in a dish of water in a good a eee

oven. It will be a light spongy top with a creamy custard underneath.- °

Miss

S.

W.

(Pine Valley).

Stewed Liver "PAKE Slices of liver, slices of fat bacon, vegetables, 1 onion, parsley and thyme, pepper and salt. Cut the liver into pieces about 3in. long and 2in, thick. Mince the parsley, thyme and onion. Cut thin slices of bacon. Dip the liver in flour, pepper and salt, lay it on slices of bacon, sprinkle with herbs, and roll up in the bacon, tie and dip again in flour. Cut some slices of carrets, turnips, onions, and place these on the bottom of a stewpan; place the rolls on top of these vegetables. Pour over enough stock to cover. season, and simmer for one hour

Budgy

(e Kuiti) _

Pertection Sponge "PAKE 3 eggs, 50z. sugar, 4oz. flour, ~ $-breakfast cup cold water, Put Sugar and water in saucepan and boil to a syrup. Cool a little, and add to the well beaten eggs and whisk until it is very thick (about 10-15 minutes). Fold in the sifted flour with a fork as lightly as possible and pour into sandwich tins and bake in moderate oven.

No baking powder is used.

Mus.

M.

O.

(Hangatiki).

Savoury Tart ($00K two apples and’ ohe onion together and put aside until cool. Line a tart tin with pastry and add a layer of grated cheese. Make a custard of two eggs (can be done with one egg), one cup of milk. salt and pepper. Place apple and onion On the cheese, then pour the custard over, and bake

until set. Delicious

~Mrs

M.

O.

(Ha-

ngatika).

Cinderella’s Pumpkin QELECT a round ripe pumpkin of medium size and cut off a "lid" about the size of a bread and butter plate, then remove centre and seeds. Cut into cubes i1lb. stewing steak and two sheep’s kidneys, add salt and pepper. half-teaspoon dried mixed herbs, cook in a saucepan with water till tender and thicken with flour and water, Pour all into pumpkin; fit on "lid" tightly with the aid of greased

paper. Then put pumpkin in oven and bake slowly two to three hours (according to size of pumpkin). When opened. the gravy will all be absorbed. This, when reheated, will serve several delightful meals. Dish with a _ longhandled spoon. Serve with mashed po-

tatoes and anv other vegetables.-

L Mrs:

E.

J.

(Motueka) .

Onion Gravy "TARE 4 tablespoons fat, 2 cups stock, 4 tablespoons flour, 2-8 cup chopped onion, 14 tablespoons minced parsley. Melt fat, add onion and cook till delieate brown. Add flour and mix till smooth. Add stock (liquid in roasting pan, plus two cups water). Cook till thick, stirring constantly. Add parsley and serve with roast beef. Also tasty

with steaks.-

~Mrs:

G.A.

R.

(Sta Leon-

ards).

Three Crayfish Dishes RAYFISH Shorteake.-Take 8 cups fleur, good pinch of salt, milk and water, 3 teaspoons of baking powder, i-cup of chopped suet, 1% cups of good white sauce, 3 cups of chopped crayfish, 2 tablespoons of grated cheese. Sift dry ingredients into a basin, add chopped suet, then milk and water to make a stiff dough, Divide in two, roll out

to size of sandwich tin, which butter well. Press in one half of dough and brush lightly with melted butter, Put Other cake on top and bake in q hot oven for about 34-hour, When ready the two layers may be separated, Mix white sauce (flavoured with cheese), stir in the crayfish, Spread over bottom half, cover with top layer, and return to oven to make piping hot. Cut

into squares and serve at onve.-

~Mrs:

J.

G.

(Greymouth)

CRAYFISH in Shelil.-Take one erayfish, 1 tablespoon butter, 2 tablespoons breadcrumbs, 3-pint thick white sauce. Cut the tail of the fish in two and take out the flesh, clean shel] and rub with a little oil or butter, flake fish and season well, add to the white sauce, fill shells with mixture, cover with the crumb, melt butter and pour over. Bake until light brown on top,

apout x-hour

— Vi re

H.

(Palmerston

North).

JDEVILLED Crayfish.-Take 1 egg, 1 crayfish, 2 tablespoons butter, 2teaspoon salt, pepper and mustard each #-teaspoon, 1 teacup .of vinegar ‘and water, 4 tablespoons breadcrumbs. Beat the egg and add to other ingredients, stir over the fire until it thickens, add fish and half the crumbs, fill shells’ and bake after covering with the rest of breadcrumbs: got over with butter.

Eat hot or eold.

Fs

H.

(Palmer-

ston North).

Marmalade Pudding AKE.: 30z. flour, 2z. butter, 202. sugar, 3-teaspoon baking powder, 1 egg, 1 level tablespoon marmalade. Put butter and sugar into a basin and work together with » wooden spoon until nice and creamy, beat in the egg, and stir in the sieved flour and baking powder as lightly as possible. Lastly. add marmalade. Mix well, and put into a well-buttered mould, cover with greased paper and sieam 1} hours. Serve marmalade (to which a very little water has been added) as a2 sauce,

~Mrb;

G.M.

R.

(Buaevai )