WEEKLY PRIZE RECIPE

Radio Record, Volume XII, Issue 30, 6 January 1939, Page 19

WEEKLY PRIZE RECIPE

THIS week’s prize goes to . Mrs. M. Marsh, of Napier, for the following bracket of six recipes:--‘CRIMSON CHUTNEY Two !b. red cherries, 3 Ib. apples, 2 -oz. raisins, 2 tablespoonfuls sugar, 3 teaspoonful -ground ginger, pinch of . cayenne, 1.1b. raspberries, 3 Ib. onions, 2 oz: suitanas, 3 teaspoonful curry powder, 1 ‘tablespoonful mustard, 3 pint vinegar. Put raspberries and ‘stoned cherries in a preserve ing pan together with the chopped apples, onions, raisins and sultanas.. Add the rest of ingredients, cover with vine--gar and bring to boil, simmer gently until mixture. thickens stirring occasionally... . Pot and cover while: hot, This is delicious with any cold meat. RED FRUIT SALAD Strawberries, red cherries, foganberries, red currants, raspberries, $ pint water, 1 teacupfui of sugar, few drops of cochineal. Use the fruits in equal quantities, prepare fruits, stone cherries and stew gently. Place in a glass dish. Prepare syrup by boiiing sugar and water, adding a few drops of cochineal to preserve the colour. When cold, pour over the fruits and keep as coo] as possible until serying. This quantity of syrup will be sufficient for a moderate quantity of fruit. CHERRY PICKLE Required 4 Ib. cherries, oz. cinnamon stick, ] oz. cloves, i fb. sugar, 1 quart white vinegar. Put. spices into a muslin bag, place with fruit and pour boiting vinegar over them. Next day pous off vinegar from fruit and with the spices bring to boil again and pour over the fruit once more. Allow to stand overnight, then put fruit, vinegar and spices into pan. Add sugar and boil for

2 minutes. Bottle and use as required This is really delicious with cold, meats GOLDEN PLUM PIE Qne and a half tbh. red plums, 3 small sponge cakes _ (roughly crumbled), 8 oz. flour, 4 oz. lard, 4 oz. brown .sugar. Method: Rub. lard into flour, add pinch of salt and mix to a stiff paste with cold water, then roll out. Grease a piedish, cover the bottom with half the cake crumbs, then put in a tayer of plums. Repeat this pro- . cess. once ‘more, sweetening — each layer with the sugar. Pour over a cupful of water. ‘then cover with the pastry and bake until a goiden brown, . PLUM SNOWBALLS Allow one ourtce of rice, one clove sugar custard sauce for one large plum. Method: Wash the rice and put into a pan of salted boiling water and cock for a quarter of an hour, then drain. Wash the plums, dry, and remove the stones without breaking the fruit. Fill the centres of the plums with sugar and insert in each a single clove. Cover each plum with the rice and tie up separately in cooking paper. Boil rapidly in plenty of water for an hour. Remove the snowballs from the paper and serve in a hot dish with custard sauce. PLUM RICE CUSTARD Cook 23 oz. of rice in milk until soft, and fairly dry. With it mix 7 oz. butter and an equal quantity of plum marmalade (the latter is made by stewing ripe plums with plenty of sugar: uniil thick). Add a teaspoonful of lemon juice and a wellbeaten egg to the mixture and put into a greased pie dish. Bake in a moderate oven and when nicely browned serve with custard.

~-Mrs:

M.

(Napier).