Tasty TURNOVERS

Radio Record, Volume XII, Issue 25, 2 December 1938, Page 18

Tasty TURNOVERS

by

CHEF

# URNOVERS are reminiscent _ of our younger days, when the pastry remnants from the family pie were pressed into service as turnovers for the school luncheon. The contents, however, were always intriguing. Perhaps they still are. HE four excellent turnover recipes this week embody mince, asparagus and fish, but with a little ingenuity, many new ways of using yesterday’s ‘‘left-over’’ can be substituted. Some of the savoury bread and butter spreads that have been published through these

‘puges are ideal fillings for turnovers, and there are many of the sweeter variety for those whose tastes run that way. Christmas is fast approaching, and I am sure my sister homecooks, must all be turning to their Christmas cooking. With this in view, I have given the prize this week to Mrs. ©. Senior-Partridge, of 18 Durie Street, Durie Hill, Wanganui, who has submitted a wholemeal recipe for either Christmas cake or pudding, for these are much nicer if cooked four or five: weeks before Christmas. My correspondent assures me that this recipe, once tried, will prove very popular, for the cake tastes like the most expensive recipe and yet costs so little. The second recipe is for those who prefer a cold sweet, ‘and there are many, like myself, who usually make more than the heavy plum pudding — especially those with young families. Make full use of your spring mint and parsley. Few people realise how good the latter is for us, so I hope my sister home-cooks will note the recipe for Cornish parsley pie. Adding a little finely chopped mint to your green salads will give it a unique flavour, and hanging liberal bunches of mint in your pantry will combat the fly nuisance. Asparagus QUARTER pound puff pastry, salt and pepper, one can asparagus tips, two tablespoons mayonnaise, milk or egg glazing. Drain asparagus from the can and season with mayonnaise, salt -and pepper. Roll pastry thinly, cut into oblong shapes (about three to five inches), place one or two asparagus sticks (according to size) on each portion and moisten pastry edges with milk or beaten egg. Fold over or form into a roll, enclosing the asparagus. Press edges firmly together, brush surface with beaten egg, place on baking tray and cook in hot oven for five minutes, then reduce heat and cook slowly for five to ten minutes. Serve hot or cold. Fish Turnovers PALF pound rough puff, puff, or flaky pastry, one tablespoon butter, one tablespoon flour, halfcup milk, one and a half cups flaked fish, one dessertspoon lemon juice, one tablespoon chopped parsley, salt and cayenne. Melt butter in saucepan, add flour, blend smoothly, cook for a minute, add milk and stir until mixture boils and thickens. Add flaked fish, season with strained | lemon juice, chopped parsley, sali and cayenne. Roll prepared pastry about 10 inches square, cut a Darrow strip from the edges so that pastry rises evenly in baling. Spread cold filling over centre, moisten pastry edges and fold the four corners into the centre. Press edges firmly together (from centre to each corner), ornament the top with leaves of pastry and brush surface with milk or beaten egg. Bake on baking tray in hot oven until pastry rises and browns, then cook slowly for about 20 minutes. Small turnovers may be shaped in the same manner.

Savoury Mince ALF pound minced steak, one onion, one dessertspoon butter or dripping, salt and pepper, one dessertspoon flour, one tablespoon chopped parsley, half teaspoon Worcestershire sauce, one teaspoon tomato sauce, one cup selfraising flour, pinch of salt, quartercup dry grated cheese, three tablespoons: shortening, about quartercup miskk. ~ * ‘Peel, dice and fry onion in heat=

ed dripping or butter in saucepan, add minced steak and flour, and cook until brown. Season with sauces, chopped parsley, salt and cayenne, simmer for ten minutes and leave to cool. Sift flour into basin, rub in the shortening, add cheese, and season with ‘salt and cayenne. Add sufficient milk to make a firm paste, roll thinly on lightly-floured board, cut into 4-inch rounds and place some mince mixture on each. Moisten edges with milk or beaten egg, fold over, enelosing the meat, press edges firmly together, and place on baking trays. Brush surface with beaten egg and cook in hot oven for 15 to 20 minutes. Serve hot, with gravy or tomato sauce. Sardine MPHREE-QUARTER pound fluff or flaky pastry, two ounces butter, pepper and salt, one egg, hard boiled, one tin sardines, one teaspoon vinegar. Roll pastry very thinly and cut into squares. Bone sardines, melt butter, add egg and mash together. Spread mixture on one piece of pastry. Roll the other half over; put on a slide and bake 20 minutes

in a quick oven.

M.

S.

(Kopuku).

Cabbage Salad OIL, medium-sized beetroots till tender, when cool, cut in halves and scoop out the centre until only a shell remains. Fill shell with vinegar, stand one hour, then turn out vinegar, and fill with shredded cabbage. Cover with a rich mayon-

naise and stand each beet-shell on 1 a small white cabbage leaf. As a | change fill shells with chopped cel- | erv and serve on lettuce leaves.- |

Mrs,

D. M.

T.

Gonville).

Parsley Pie UT into a piedish a layer of wellwashed parsley, then a layer of diced bacon, one egg for each person broken on the bacon layer, a top layer of parsley. Sprinkle with pepper and cover with good pastry

and bake till brown —

~Mrs:

E.

J.

(Motueka

Butterscotch Pie QoAk Zlib. dried peaches overnight. Line a found pie-plate with good short pastry. Rub together six teaspoons butter and three tablespoons of fiour. Add three-quarter cup brown sugar; one tablespoon lemon juice, and quarter cup peach liquid. Cook in double boiler or over hot water until thick. Place drained peaches on uncooked pie-crust and sprinkle with two tablespoons brown sugar, then pour over the sauce mixture. Bake in hot oven until crust starts to brown, then reduce heat and bake until peaches are very soft. Time,.

30 minutes in all-

Mrs.

E. A.

B.

Christmas Cake : THIS cake cannot be distinguished from a fiveegg mixture, | Beat 41b. butter with one cup: |: gugar, add two well beaten. eggs, | then one cup. boiling. milk with two’ teaspoons soda, then one and a half cups ‘flour, "Ub. raisins, ib. sul-

anas, 3lb. blanched almonds, 4lb. cherries, two teaspoons almond essence, and two teaspoons vanilla, on top of this sift another cup flour. Mix well, The mixture should be very moist, and when poured into greased cake tin should be cooked in slow oven three hours. Makes quite a large

cake:

-Mrs.

F.

V.

(Kaitaia).

Gooseberry Pudding puis is a delicious and unusual pudding-not a boiled ome with puet crust, nor with pastry. Put three tablespoons of flour and a pinch of salt into a basin, then ‘peat ‘three eggs, one at a time, and add to them. Gradually pour in two breakfast cupfuls of milk, and three tablespoons of fine sugar. stirring and beating all the time. Grease an oven-proof piedish, and into it put IIb. of gooseberries, which you have picked over and washed; add-half cup water and one tablespoon sugar. Pour your already made mixture over the fruit and bake in a fairly good ~ pyen until the pudding is set and coloured to an attractive pale brown-it usually takes about 20. minutes. if vou are a sweet tooth

nse more sugar;

~Mrs.

W.

H.

(Spreydon),

Apple Cakes TWO eggs, a little milk, glb. butter, three cups flour, one cup Sugar, two teaspoons cream of tartar, and one teaspoon carbonate of Boda. Sift flour, add sugar, rub in putter, mix with eggs-and milk. Cut | in rounds and put in greased pattypans. Put a little stewed apple in each. Cover with another round of

pastry. Bake in moderate oven for 19 to 15 minutes. When cold sprinkle with icing sugar. Can use 4. lard and ilb. butter instead

ef the iib. butter.-

~Mrs.

A.

W.

(Auckland).

Crumb Custard rp woO cups milk, 2 or 3: eggs. 4 tablespoons. cake’ or "preaderumbs, 1 or 2 tablespoons sugar {as required), grated lemon rind, apricot or raspberry jam, 1 tea-

spoon butter, 2 tablespoons castor sugar for meringue. Heat the milk and butter, pour on to crumbs and grated lemon vind, and add sufficient sugar to sweeten (according to crumbs used). Separate the egg yolks and whites, combine yolks with milk mixture and pour into buttered piedish. Place in baking dish with water and bake slowly until custard is firmly set, then spread sul face with jam. Whisk egg whites to stiff froth, add castor sugar and pile meringue on top of jam. Bake slowly to set and lightly y brown the meringue. iMacaroons TNHREE egg whites, pinch of salt, : i cup castor sugar, 402. drained cherries, 20z. each of preserved ginger, pineapple, seeded raisins, chopped dates, and ground almonds, Whisk the egg whites to stiff froth and gradually add sugar Stir in the salt, diced pineapple, ginger, raisins, dates, almonds and half the cherries. Mix well and drop smail portions from a_ teaspeon on to baking trays lined with oiled or buttered paper. Top each with sliced cherry (or a blanched almond), and bake slowly for about 4 hour until firm and lightly browned. Wift on to cake cooler and leave until cold, If required, sandwich together with sweetened whipped cream just before serylag. Tutti Frutti Salad FIALE | cup of stoned dates, prunes, cherries (fresh or preserved), seeded raisins, diced pineapple, preserved figs, and chopped. nuts, strained juice of 1 lemon, 1 cup mayonnaise, 1 cup whipped cream, 1 lettuce, 2. tomatoes, curled celery, Cut the dates, prunes, cherries, raisins, pineapple and figs into small dice and mix together in pasin:- with chopped nuts, strained lemon juice; mayonnaise and whipped cream, Season as required and place in mould or refrigerator tray. Freéze’ the mixture thorough-. ly, then unmould ‘on to. serving dish ‘and garnish: with crisp -lettuce leaves, curled celery and sliced tomatoes, and serve with mayonnaise,

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