MAINLY ABOUT FOOD

Radio Record, 19 August 1938, Page 41

MAINLY ABOUT

FOOD

Conducted by

CHEF

ETTER weather is here and eggs are cheaper, so I’m glad I can relax a little and give you a greater variety of recipes. Let’s hope vegetables will follow suit. By the way, I notice Canadian 'canned french beans in the stores here. A good way to make canned beans and peas go a lot further is to pour the whole contents of the tin into a thickish white sauce, as they are just

Ca las delicious. Heat the contents in the tin first, or else You will have a lumpy sauce. Wairoa, here’s your Canadian date eake containing two level tablespoons of cocoa. It is forwarded by a reliwble Onehunga sister home-cook, I didn’t forward this by mail, as I wanted to give all my readers the recipe of this cake, which will keep for weeks (if given the chance). This particular recipe has been used for twelve years with never a failure. The two suet rolls published — this week are both originals, and are sent in by a Christchurch sister home-cook who has the patience to experiment and unselfishly pass on her result. The prize this week has gone to Miss’ P, Brickland, Ormondville, Hawke's Bay, for her original recipe

for wheat biscuit fruities which contain many nutritious ingredients, Of course, you could substitute wholemeal in place of the flour if you wish, and what better food could you wish for those who are convalescing from the hundred and one ailments this winter weather has brought about? Mrs. R. H. (Ashburton) : Many thanks indeed. Mrs: F.V. (Kaitaia) : Yes, entries must be addressed to "Chef." | Savoury Roll MAKE a suet crust with 14 cups flour, 1 cup suet, 1 teaspoon baking powder, 3 teaspoon salt. Mix to a dough and roll out thinly. Spread on the dough, as follows: 1]b. minced

| steak, 1 chopped kidney, 2 sliced onions, a teaspoon dried herbs, 20z, chopped fat bacon, # cup peas (well soaked dried peas), pepper and salt to taste. Seal up roll. Wrap in greaseproof paper and then tie up in cloth. Boil three hours ahd serve with brown gravy. Really delicious. (Original,)~

Mrs.

C.S.

L.

(St. Albans)-

Sweet Mystery Cake [THIS cake has a delicious flavour. Take 1 cup minced fresh pears and 1 cup minced pineapple, mix together. Cream 1 cup sugar and 602. butter, add 2 eggs unbeaten, and beat well. Add 2 cups flour, 2 teaspoons baking powder, alternately with 4 cup milk in which 4 teaspoon soda has been dissolved. Add 1 cup gtltanas, i cup chopped Walnuts and the pear-plineap-ple mixture, 1 teaspoon mixed spice and 1 tablespoon orange juice. Bake in greased floured tin, moderate oven, 1 hour. When cold, ice with orange but-

ter icing and decorate as desired.~

~Mrg_

E.

J.

(Motueka).

Mandarin Marmalade AKE 2lb. mandarines, ilb. lemons, 3 pints water. Cut up and peel in usual way and soak overnight in water. Add 1 cup sugar to every cup of fruit and juice. Boil till it jellies. Makes a lovely rich marmalade as there is more oil in mandarines, It is not

bitter,-

-Mrs.

G.A.

R.

(St. Leonards).

Wholewheat Hotcakes (TAKE 2 cups wholemeal, 4 teaspoons baking powder, 4 teaspoon Salt, 1$ cups milk, 2 eggs, 1 teaspoon treacle, 1 tablespoon melted butter. Sift together dry. ingredients, add milk, treacle and butter to beaten eggs, and add to dry ingredients; mix well. Bake on hot, slightly greased girdle, turning

only once.

-Mrs.

G.A.

R.

(St. Léon-

ards),

Canadian Date Cake DISSOLVE 1 teaspoon carbonate soda in 1 cup of hot water (breakfast), pour over 4lb, stoned dates, let stand until cold. Now cream 6o0z, butter with 1 cup brown sugar and 2 tablespoons (Jevel) cocoa, add 2 well-beaten eggs, beat again, add the cooled dates, mix well through 1 cup chopped walnuts, Sift in 2 large cups flour 1 lével teaspoon baking powder, good pinch salt, mix well and put into a wellgreased shallow tin and bake in moderate oven about 14 hours, When cold cover with chocolate ice and sprinkle

with chopped walnnts.-

Mrs,

P.

W.

(Onehunga )

Bacon and Oyster Squares HaALr a cup of minced bacon, and half a cup of chopped oysterstinned oysters will do nicely-a small piece of butter, a dash of cayenne and about one tablespoon of grated cheese. Mix all these ingredients with sufficient good white sauce to make a filling, and simmer for five minutes. Put on one side until cold. Roll out some puff pastry, and use half of it to line a shallow dish. Place the mixture smoothly on top. Covér with the other half of pastry, mark lightly into squares, and bake about 15 minutes, until the pastry is done. cut un when cold. These are

really delicious.-

~Mrs:

A.

W.

(Pine Val-

ley).

Variety Roll AKI a dough with 14 eups flour, 1 cup suet, 1 teaspoon baking powder, }-teaspoon salt. Mix to a.dough. Roll out thinly and spread on as follows: First spread marmalade, and then one cup currants, 1b, peeled and sliced applés, 1 teaspoon cinnamon, 1 cup sugar and 3-cup raisins, Roll up and wrap in greaseproof paper and then in cloth, Boil for 24+ hours and

serve with custard sauce.

-MIS,

C.S.

L.

(St, Albans).

Brazil Butterscotch Cookies THIS recipe makes ten dozen cookies. Melt 4-cup butter, stir in 11b. brown sugar, and mix well. Stir in two wellbeaten eggs, and sift 14 cups flour with two teaspoons baking powder and halfteaspoon salt. Sprinkle with one teaspoon ratafia essence. Then add 1 cups chopped brazil nuts. Mix well, and place in teaspoon lots on greased. tray. They must be baked in a slow oven and allowed to cool «4 little on

tray before removing.-

-Mrs.

F.

Y.

Kai-

taia)

Prune Rainbow Cake PARE 6 cooked prunes, 3lb, butter, " $ib, sugar, 4 eggs, 1 cup. milk, 2 cups self-raising flour. Cream butter and sugar, add eggs one at q time and beat well. Add milk, then flour and a few drops of vanilla essence and divide into three. Leave one plain, colour second with cochineal, and to the third add the prunes rolled in: flour and chopped. Bake each layer in & flat square baking dish, join with raspberry jam and cover top with chocolate icing and a few chopped nuts on top.-

Mrs.

A.

E.

(Christchurch).