WHEATMEAL COOKERY

Radio Record, Volume XII, Issue 27, 16 December 1938, Page 24

WHEATMEAL COOKERY

by

CHEF

Most of: the nation's wealth is derived from the soil, and we are fortunate indeed that wheat ‘ranks high as a contributory to this happy state of af: fairs. As a food, wheat possesses most of the essentials for body building and if used in wholemeal form, will ‘safeguard: the health of the family. HOLEMEAL has _ its special place in the cookery of today, and imparts to savoury dishes, cakes, scones, biscuits and puddings a delicious flavour. This cereal must surely appeal. to all interested in cookery, for ‘its use covers a remarkably . wide’ range. Only a few weeks’ ago I. spoke of its nutritious properties, and these -Wustrat:ons will giye my. readers an idea of just -how~ tempting wholemeal. cookery can be. The prize this week*"has been awarded to Mrs. M. .Chisholm, 60

Wairiki Road, Mount Eden, Auckland, and I am sure my sister home-cooks will agree with ‘me that this steamed custard recipe with green peas is indeed a "dish for the gods." A meal for the convalescent, children, vegetarian, or, in fact, any grown-up who:is fond of "something different’ for tea. If you want to make really delicious duffs this Christmas "in half the time that you spent on‘ them last year, do not buy suet for the purpose. Procure: good. beef: dripping from the.-butcher, weigh off portion required, and rub ‘over ine coarsest .séction of a "Vegetable grater. In a few minutes the lump of dripping will. be:.-reduced to wafer thin: flakes, which seem to dissolve right into the pudding. Puddings made _ this way are superior to those, made. in the usual suet methad. ~ Wheaten: Biscuits NE cup: wheatmeal, 4 cup wholemeal ° Self-raising flour, pinch of salt, 4° to ¢ cup brown sugar (as preferred), 2 tablespoonsful melted. butter, 1 egg, 4 cup chopped nuts or ground ahout 2 cup milk. Mix the ‘wheatmeal, wholemeal flour, salt, brown sugar and nuis in a basin, and add the melted butter, beaten egg and sufficient milk to mix to a firm paste. Knead until smooth and roll thinly on lightly-floured ‘board, ‘then cut into shapes and place on buttered baking trays.. Bake in moderately hot oven for about 15 minutes until crisp and lightiy brown, then leave on trays until cold. Wholemeal Napoleons Biscuit MIXTURE: i2 cups wholemeal self-raising flour, pinch of salt, 3 cup butter, 1 tablespoonful brown sugar, about % cup of cold water or milk. Date Filling: 4lb. stoned dates, 2 cup water, 4 cup brown sugar, 1 teaspoonful butter, juice of 1 lemon, % teaspoonful mixed spice. Sponge Mixture: % cup butter, 2 cup brown sugar, 1 egg, 4 cup milk, 1 cup fine wheatmeal, i teaspoonful baking powder. Icing: 1 cup sifted icing sugar, 1 teaspoonful butter, 1 lemon, % cup hopped nuts, about 1 tablespoonful boiling water. Place the dates, water, sugar, strained lemon juice, butter, and spice in saucepan and cook slowly until thickened, stirring occasionally, then leave to cool. Rub the butter into wholemeal, and salt and sugar, then mix to a firm paste with sufficient milk,or water. Roll on lightly-floured board to about t-inch thickness, and line a but- tered Swiss roll pan (about 10

WHOLEMEAL . NAPOLEONS inches square), °.Spread surface with cold date mixture, Créam the butter and sugar, gradually add peaten egg, milk, wheatméal and salt. Mix evenly and spread over date filling. Bake in moderately hot oven for about 40 minutes and turn cooked .mixture..on to cake cooler. !1ix the ieing ‘sugar, melted butter, a little grated lemon rind, and tablespoon. strained lemon juice, then add sufficient boiling water to form a smooth ‘icing and cover surface of cold:cake, Sprinkle with chopped-nuts and -when firmly set; ‘eut.,into slices. "00-7; Bran Biscuits | QUARTER-POUND butter, % cup sugar, 1. egg, 12: cups bran, 1% cups self-raising flour, pinch of salt. tacos aoe Cream the butter and sugar, add beaten egg, bran, sifted, flour and salt, mixing to .a smooth, firm paste. Knead lightly and roll thinly on floured..board and cut into rounds.. Bake on buttered baking trays until crisp and lightly prowned. Leave on. trays until cold, then store in airtight tins. Oe eee ww te ee aoe,

Gooseberry Shortcake : AKE ilb. butter, 3 tablespoons. eastor sugar, 1 cgg, 1b. flour, 1 teaspoon baking powder, 3 table~ spoons milk, 1 cup stewed sweet--ened gooseberries.. Cream butter and sugar, add egg and beat well. ‘Sift.in flour and baking powder’and mix with milk. Roll out in two pieces. Place one piece of short-° cake in’ a greased square tin spread with gooseberries drained. Cover gently with other piece of shortcal’e and bake 4#-ho--: in moderate oven. For Marshmallow: Boil 1 cup drained juice from gooseberries with 1 cup sugar.15 minutes. Soak 1 dessertspoon gelatine for 10 minutes in cold water. Pour boiling mixture on this. Let cool a little, and then add # cup of icing sugar and beat till stiff; Pour this over the top of shortcake and let marshmallow set. Sprinkle with coconut and allow to set before cutting.-

Mrs

E.

J.

(Motueka).

Wholemeal Brownies ALF cup butter, 4 cup brown sugar, 1 egg, pinch of salt, 4 cup chopped nuts, % cup chopped dates or seeded raisins, 4 teaspoonful powdered cinnamon, 1 tablespoonful coffee essence, 4 teaspoonful carbonate of soda, 3. tablespoonsful boiling water, 12 cups wholemeal self-raising flour. Cream the butter and sugar, gradually add beaten egg, coffee essence, chopped nuts, dates, cinnamon, salt, and unsifted flour, mix-. ing evenly. Dissolve the soda in boiling water, stir in lightly and cook the mixture in hot greased gem irons in a hot oven for 10 to 15 minutes, then lift on to cake cooler.

Chops And Fritters GELECT one pork chop for each person, place in saucepan with three or four onions (sliced), four tomatoes (halved), one cup water, a few sage leaves or sprinkling of mixed herbs. Let simmer gently for half hour. Then remove chops and allow to cool. Add half cup water to gravy, after skimming o‘f fat, and thicken. Sprinkle chops with flour, pepper and salt and fry in very hot fat... Fritters: One well-beaten egg, one cup flour, half teaspoon baking powder, half cup milk. Slice two bananas, grate one large apple. Drop tablespoons of the mixture into pan of heated butter and fry golden brown.: Drain on paper. Sprinkling of sugar if liked swect.

~~Mrs_

J.

B.

(Opunake).

Strawberry Cake ONE pint of berries, 4 pint whip-. ped cream, 2 tablespoons lemon juice, 1% cups sugar, ~ cup flour, 8 egg yolks, 3 egg whites, 3 teaspoon salt, powdered sugar, 2 teaspoons baking powder. Mash. and strain enough berries (about half a pint) to make one quarter cup of juice. Put this juice with the lemon juice in an aluminum cup and set in a pan of hot water to heat. In the meantime beat the

egg yolks and sugar slowly. Adé hot juice .nd mix well. Add flour mixed and sifted with salt and baking powder. Lastly fold in the stiffly beaten whites of eggs and. bake ina tube pan. Allow the cake to cool Dice the remaining berries, add a pinch of salt and 2few drops of lemon juice; sweeten with powdered sugar. When ready to serve, whip the cream, add the berries and fill the centre cavity and spread over top of cake--

Mrs:

A.

E.

(Christchurch).

Ham_and Apples COVER a thick-slice of ham with boiling water and simmer five minutes.. Pour off the water and place the ham in‘a large greased baking dish. Rub into the ham half a 2upful of brown suga~ and sprinkle with cirnamon. Surround with peeled, cored and quartered tart apples, or spread with apple sauce, sprinkle with brown sugar and dot with butter. Add a little water to dish, cover and cook in a moderate oven about threeguarters of an hour. Uncover for the last 15 minutes and brown under the griller. Cheesy Ham: This is nice for tunch, Lreakfast or supper. f£pread small squares of toast with a soft ghanco niara nan it hite ant ham

www lO" woe and toast under the er we

-Miss

A.

W.

(Parnell).

Christmas Trifle TINE bottom, and sides of glass dish with pieces of sponge eake. Over this pour fruit juice. While this is soaking into sponge, cut up oranges, bananas, apples and cubes of pineapple into small pieces. Add lemon juice and sugar ‘to taste. "ix all together and let stand for five minutes for flavours to mix, and then add carefully to sponge cake. Pour over remaining syrup from pineapple. Put layer of sponge cake on top and pour

over it 1 pint of cold boiled custard Tiecorate: ton with whinvned

eream and ‘strawberries.

Mrs:

M.F.

R.C.

(Whakapara).

Spiced Derby Cake IfT 2 cups flour, 2 .teaspoons baking _powder, #% |. teaspoon baking soda, 4 teaspoon salt, cinnamon and nutmeg, 34. teaspoon each ground ginger, allspice and ground cloves. Take % cup of this, when well sifted, mix with it 4. cup of chopped dried apricots and same of. chopped stoned prunes, Beat half a cup of butter and twothirds of a cup of brown sugar to cream, 2 or 3 eggs, one at a time, add flour mixture and two-thirds — GE a cup of sour milk or buttermilk for 2 eggs, half a cup for 8, beating all the time till smooth, then add fruit. Now melt half a Yr

eup of butter in large eake tin ¢cround}, two inches deep, add half a cup of ‘packed brown sugar, 1 tablespoon water, brandy or orange juice. Stir till sugar is dissolved, arrange halved walnuts rough side down, some shredded pineapple in ‘syrup, some cooked stoned prunes and cooked, dried, fresh. or tinned apricots. Pour cake mixture in and cook in a modera‘e oven for one hour. Serve with whipped cream or hard. sauce,

when turned: out carefully.-

-Miss |

P.

J.

(Timaru

Egg and Mint Pie. SEVEN ounces short pastry; four eggs, one portion cream cheese, chopped mint, Line a deep plate "with pastry and sprea1 the cream éheese on it. Break the eggs on — it, and sprinkle thickly with the mint. Season to taste, cover with another layer of: pastry, bake in .a quick o-en and serve, when quite. eold;. with a salad of lettuce. and spring . onions. A °-mayonnaise dressing. ia -weary -niroa with’ +. |

‘Mrs.

A.

W.

Caidd AOnll 44o '(Opawa)

Spiced Pumpkin PEEL, and .cut 4lb. of marrow or pumpkin in 2-inch squares, ‘sprinkle with salt and leave overnight. Drain off ‘all liquid and put in.preserving pan or enamel saucepan with.one pint of vinegar, 3lb. of sugar ‘and 1 dessertspoon salt. Boil: for: half..an hour. Chop up finely. a few sour cooking apples ‘(peeled and ‘cored), add™.to vegetable with 1-teaspoon each ‘of mus‘tard, ginger, clover. and peppercorns, well pounded: Boil another quarter of an hour ‘and set ‘pan’ "aside: till. all moisture. has. been absorbed.’ Put into: jars: and’ seal. ‘This keeps well and is delicious with.cCold -meats -estheciallv nork —

.Miss

P.

J.

(Timaru)

Gooseberry Ketchup .. PivzE pounds. berries, 4b. sugar, 2 cups vinegar, 1 large tablespoon vinnamon, i dessertspoon | cloves, 1 dessertspoon mixed. spices. Top, tail, wash berries, place in pan and add the other ingredients, sugar and vinegar first, spices. in muslin bag. Bring to: boil and simmer one hour and a quarter, Put into wide-neck jars. A very delicious and unuenal eon.

diment.-

Mrs:

L.

T.

Hastings

Strawberry Meringue MAKE a meringue from whites of 8 eggs, well beaten, 6 tablespoonfuls of soft sugar, and one teaspoonful of lemon juice. Drop on a wet greaseproof paper and cook in a slow oven. When cold, spread a layer of strawberries, cover with whipped cream and deecorate -vith plenty of red straw-

ries or raspberries

Mre

E.A.

S.

(Oamaru).

Christmas idea BOILED Fowl and Egg Sauce.- | An excellent way when the bird is not too young. Prepare fowl and rub over with Iemon juice, to help make tender and also whiten. Tie fowl up, and wrap in well-greased paper. Place in a pan half fuil of boiling water, add a carrot, turnip, parsnip and two small onions stuck with one or two cloves. "alt to taste. Cook rapidly for 10 minutes, then boil gently 2 hours. Then take out of pan, remove paper and place in baking dish with a few pieces of bacon over it. Bake 20 minutes. Serve very hot with rolls of bacon and slices of cucumber and the egg sauce,

To make this sauce, take 1 dessertspoon butter, 1 cup milk, 1 desseritspoon flour, 2 hard boiled eggs, salt, Melt butter in pan, add fiour, stirring until smooth, add milk gradually. Stir in sliced eggs. Keep out a few slices, pour sauce over fowl while hot. and decorate

With 2 Iew egg Slices

Mrs:

L.

T.

(Hastings).

Gooseberry Sponge -° LINE sides and bottom of a basin with stale pieces of sponge cake, keeping some for a lid. Stew lib. green gooseberries in 3% cup

water with 1 cup sugar till soft. Cool, sieve, and fold into 2 egg whites previously beaten stiff. Fill centre with pulp and replace lid of sponge cake. Pour over ail, half of a nearly set jelly. Put plate on top and press down with heavy weight. After 2 hours, turn out and serve with cream or a _ custard made from the 2 egg yolks left.-~

Mrs.

D.

T.

. (Wanganui).

Perfect Icing Two pounds icing sugar well sifted... Whisk up the whites of 2 eggs, and add to them 2 full

tablespoons lemon juice, mixed with a good dessertspoon glucose, or cooking glycerine. It will be necessary to warm together the glucose and lemon juice, for the glucose is usually hard and must be melted. Do not add to egswhites until cvol, but it must be liquid. For flavouring, add a few drops of sherry to egg whites. It is imporiant to have the sifted icing sugar in a large bowl, so you can comfortably work the liquid in, first with a flat spoon, after with the hand, until it is like

a smooth dough.

--Mrs

L.

J.

(Hast

ings).