Some Seasonable Recipes

Radio Record, Volume XII, Issue 30, 6 January 1939, Page 18

Some Seasonable Recipes

My

Chef

ERE are recipes to suit every purse and palate. The illustration of the . puddings will give you an approximate idea of how the recipe for the layer fruit galad should look when finished. These would make a picnic novelty, easy to carry and easier to’ serve. ‘What better fare, this New Year, than strawberries, currants-white, black and red-cherries, fresh apri: cots and peaches, and I’ve awarded the prize this week to Mrs, M. Marsh, Raffles Street, Napier, for a bracket of six recipes, including most of the small fruits mentioned above. This is not a precedent, but my Napier sister-home-cook’s Treeipes were all so good and sea: gonal, that in my opinion, she degerves the half-guinea. t also want to give you an Enelish recipe I’ve had for some time for black currant liquor, which makes a splendid summer drink. In winter, of course, we all know the good old hot black currant drink. Gather six pounds of ripe black eurrants on a dry day, and free perfectly from stalk and leaf, and to every pound of fruit allow one pound of demerara sugar. Tie 12 bruised cloves in a muslin bag, drop into-a 12Ib. earthenware jar, and fill up with alternate layers of fruit and sugar. ; Soak a piece of white notepaper in whisky, place over the fruit, and fasten up in the ordinary jampot manner, taking particular care to make airtight. Any time after six weeks draw off the syrup and bottle. The liquor will be found to have become almost a spirit. It will not be necesgary to add brandy to preserve it, but if desired a little may be added and the bottles immediately corked. A little of the syrup in cold water makes a splendid summer drink. . Pouring hot milk over jelly crystals is a good idea, and two recipes this week embody this method, the layer fruit salad and the Italian cream. , Currant Marmalade XTOW that red currants’ are rap- ., idly, coming in, this recipe is a bit out of the usual,. Remove the Stalks from any quantity of red currants, wash and bruise the fruit, then rub through a fine sieve. Measure the pulp and allow one pound "sugar to each pint of pulp; put the pulp into a pan and simmer i5 minutes,‘ stirring often. Warm the sugar, add it to the pulp, stir until it has melted, then boil fast yntil the jam sets when tested; keep it well skimmed, pot and

cover well.

Mrs;

A.

E.

(Christ-

church).

Layer Fruit Salad MASE a custard of one pint milk, one heaped dessert-spoon custard powder (ne sugar). Before it is -quite boiling, pour it over one packet of jelly erystalls (any flavour). Stix until jeily crystals are dissolved, then pour over slices of bananas and pineapple. Set in wetted moulds. Next day decorate top with thinly sliced rounds of orange, with passion fruit placed on each round of orange. © Serve

with whipped eream.-

Mrs:

T. D.

S.

(Waituna West).

Italian Crean

NE pint milk, two ounces ground ~ almonds, one packet lemon jelly erystals, one packet orange jelly crystals, one orange. Put milk and ground almonds on to boil, and when boiling pour over jelly erystals which have been soaked in two tablespoons water for five minutes. Stir well, and add grated rind and ivice of orange. Pour into

wet mould and leave to set-

Mrs:

L.

T.

(Hastings).

Spiced Plums FOUR pounds plums, two pounds brown sugar, one pint vinegar, one teaspoon ground allspice, one teaspoon ground cinnamon. Wipe and stone the plums (firm plums are preferable). Make a syrup of the vinegar, sugar and spices. Boil five minutes, and add plums. Simmer gently for 15 to 30 minutes, according to variety used; they must be tender but not smashed. Put into gmall bottles, cork and seal at onece.-(-) Te Kauwhata. | :

For Oranges FIGHT oranges, eight dates (stoned and chopped), one tablespoon shredded coconut, one tablespoon seeded raisins, one tablespoon chopped walnuts. Cut off the tops of. oranges and with a sharp paring knife, hollow -out a smali portion near the top of each; then work the knife round to lift out the remaining pulp, until the shell is clean. Mix the orange pulp with dates, coconut, nuts and raisins. Then return mixture to shells and place oranges in a baking dish with half an inch of water in bottom of dish. Bake 45 minutes in slow oven, then take out, put a teaspoon of stiffly beaten egg white on each orange, and finally sprinkle with cocohut. Return to ‘ oven until meringue is a solden

i brown. Serve hot or eold.

Miss

J.E.

H.

Oamarw)_

Cherry Sponge AKE one pound cherries, four ounces loaf sugar, two whites of eggs, and one tablespoon of powdered gelatine. Stone the cherries, and put them in a pan with the sugar, three. tablespoons of water, and several of the kernels. Simmer until tender. Dissolve the gelatine in a half breakfast cup of water, and stir in with the cherries. Turn into a basin, and when the mixture begins to set, add the white of the eggs, previously very stiffly whipped. Pour into a cold, wet mould and leave until set. Turn out and serve with either cream or custard.

~Mrs.

W.

H.

(opreyaon).

Nut Loaf MIX together one breakfast cup of boiled rice, well drained, two cups wholemeal breadcrumbs, quarter pound each of minced walnuts and brazil nuts, two ounces grated cheese, a little finely chopped parsley, half teaspoon mustard, half teaspoon onion flavouring, well peaten with one egg, lastly, add two ounces melted butter, salt and pepper to taste, a pinch of cayenne. Put into a well greased bread or eake tin, bake in a moderate oven fer one hour., Turn out and serve >. ofr, Hi BS ete os et

with new potatoes, green peas and prown gravy. It is also very nice left until cold and cut into slices and served with lettuce salad.-

Nirs.

P.

W.

(Onenunga).

Currant Pudding

MPHREE-QUARTER pound fiour, | one teaspoon baking powder, four ounces lard, pinch salt, two ounces butter, two cups stewed black currants, sweetened and not too much juice. Sift dry ingredients and rub in lard and butter till thoroughly mixed, then add just enough cold water to form a firm dough, Roll out and cut into rounds with a saucer. Grease a basin, put in one of the rounds of pastry, then some currants and continue until basin is three-quar-ters full, top-layer of pastry. Cover and steam two hours. Serve with

sweet sauce and cream.-

~Mrs:

E.

J.

(Motueka).

Apricot Fritters OLL out some pastry thinly, then cut into rounds a little larger than half an apricot flat side down on round of pastry. Wet edge of another round, and place on top, pressing edges well together. Fry in boiling fat till golden brown. Drain and serve, sprinkled with

sugar and eream.-

~Mrs.

E.

J.

(Motueka).

Coffee Cake AKE: Half cup butter, one cup sugar, two eggs, quarter pound sultanas, three-quarters cup milk, half teaspoon vanilla essence, pinch of salt, one pound four, two teaspoons baking powder, two tablespoons coffee essence. Cream putter and sugar, add beaten eggs, stir in vanilla, sultanas, milk, coffee, sifted flour and baking powder. Mix evenly and put in a greased jam roll tin. Have ready this topping: Half cup flour, two teaspoons cinnamon, two ounces butter, quarter cup

sugar. Sift flour and cinnamon, rub in butter and sugar till mixture is crumbly, and then put into a biscuit forcer and force on to top of cake (or sprinkle evenly with a teaspoon). Bake in moderate oven till firm and brown, turn out carefully, so as to avoid breaking the topving. on to a cake cooler. Serve

eold in slices with butter-

~Mrs.

E.

J.

(Motueka).

Stuffed Lettuce RY a finely chopped onion in two tablespoons of butter till brown, then mix this with one cup ¢chopre ee SHEE t é

ped cooked pickle-pork, rabbit, oF chicken, one cup breadcrumbs, salt and pepper, one egg beaten. Select several large lettuce leaves, put two tablespoons.of the mixture in the centre of each and roli up. Place in a buttered baking dish, cover with grated cheese and bake jin moderate oven till leaves are tender. Serve hot with tomato sauce. Unusual and tasty for supnor or as a luncheon savoury.

M rs.

E.

J.

(Motueka).

Walnut Fudge WO cups brown sugar, and one cup white sugar, one cup milk, two ounces butter. Boil for 35 minutes (after it comes to the boil) then add wainuts and vanilla. Beat with a spoon unt getting stiff, then pour into a weil-greased plate

to set. And cut in squares.

Mrs:

A.M.

W.

(Pine Valley)

Lamb Steak INCE together.one pound. cold roast lamb, parsley, two stalks celery, three crumbled soda biscuits, one tablespoon soft. butter, Salt, pepper, and one teaspoon chopped mint Add water to moisten, beat in one egg, form into a steak. Roast in little fat 25 minutes, basting often with a little vinegar and fat melted. Just before it is cooked spread with breadcrumbs mixed with egg yolk. Re-

' turn to oven to brown-

Mrs,

D.

T.

(Wanganui).

Supper Dish EASE a flat dish and cover bottom with cream cracker biscuits, pour over enough milk for the biscuits to absorb, and leave about half an hour. Make savoury ' gmiixture with two cups. grated cheese, one tablespoonful Woreestershire sanee, and milk to mix into a soft paste. Place a spoonful on each biscuit, and cook until a nice brown. Chop some parsley and put a little on top of each before serving. The above is suffi-

eient for twelve biscuits.-

Mrs

F.

F.

{Maukau).

Gooseberry Jelly FOUR pounds of rather unripe gooseberries, one large bunch of mint; one pound of sugar to each pint of juice, water to cover the fruit. Wash the gooseberries and wash. and bruise the mint, which should be as fresh as ‘possible. Put the fruit and mint in a pan

with enough water just to cover the berries, and boit well until fruit is soft and pulpy. Strain and measure the juice and bring it to the boil (if the juice seems watery boi} it for 10 minutes before adding the sugar), Add sugar and stir well. then hoil fast until it sete

when tested,

— M I's.

J.

M.

(Hamil:

ton) .

Chocolate Pies CREAM together three tablespoons butter and three-quarter cup sugar, add two eggs separately, beating two teaspoons baking powder and a pinch of salt. Turn on .to a floured board and roll into a fairly thin sheet. Stamp into rounds with medium-sized cutter. Break quarter ounce cake of milk chocolate into squares, and place one square in the centre of a round of pastry, cover with a second round and pinch edges together. Put on a greased slide and bake for about 15 minutes in: 2 moderate

oven.

-Miss

M.

W.

(Martinborough)

Hot Apple Cake SIFT £lb. self-raising flour and 3 teaspoon of salt into a basin, rub in 602, butter or good dripping. Add 4oz. of castor sugar, mix with milk to a soft cushiony consistency without making sticky or wet. Turn out on to a floured board, and ¢ut off a piece of the dough, rolling out to about 4 inch thick, and line the bottom of a deep fireproof dish or any other suitable receptacle. Peel the spples, core, and cut into thick

slices and cover the dough with them. Dredge generously with castor sugar and cover with another layer of dough. Repeat these layers until the dish is not quite full, finishing with a layer of dough. Brush over the surface with water. Bake in a moderate oven for about # hour. Serve this attractive pudding with cream or a foamy ere

eustard.-

~Mrs:

J.

J.

(Roslyn),

Banana Fluff WO tablespoons lemon _ juice, four bananas, one tablespoon orange juice, half cup powdered sugar, one smail teaspoon vanilla, three eggs, one -teaspoon sherry, peaches or apricots. Pour lemon and orange juice over bananas, cool for an hour. Mash thoroughly and beat two minutes. Stir in sugar, add the stiffly beaten egg whites. Beat all until very light. Add sherry and vanilla. Fill tall glasses half full of peaches, or any desired tin fruit and top off with the banana fluff. Top each glass with a maraschino cherry. Unusual and _ delicious. Keep in cool place until you are

ready to serve-

~-Mrs_

L.

T.

(Has-

tings).

Wholemeal Loaves QUARTER POUND butter, i teacup brown sugar, i cup each of flour and wholemeal, 1 teacup honey, 1 dessertspoon ground gin-

ger, 1 cup milk, 1 heaped teaspoon soda. Cream butter and sugar, add the warm honey (melted), add the flour, wholemeal and ginger, lastly stir in the soda dissolved in the milk. Place in greased loaf tin and bake in 2a moderate oven.

Serve buttered.

~-Mrs-

A.

F.

(Auck-

Jand).