ETCETERAS FOR THE HOLIDAY TABLE

Radio Record, Volume XII, Issue 31, 13 January 1939, Page 20

ETCETERAS FOR THE HOLIDAY TABLE

By

CHEF

ERE is an excellent and tested recipe, sent in by an Auckland homeeook for preserving eurrants, strawberries, Yraspberries and loganberries; it has a tremendous advantage over ordinary jam-making. The fruit is never heated, its fresh fruit flavour ‘and colour are not affected, and the process is most economical. First, it is important to use only ripe fruit, but showing not the least signs of decay or mushiness. Allow 1%lb. of sugar to every pound of fruit, removing the stalks from about half a pound of fruit at a time, spreading on a large flat dish and crushing each berry separately with a silver (or silver plated) dinner fork, taking care not to miss a single one.

This allows the sugar to come in close contact with the juice and all parts of the fruit. Then arrange the crushed fruit and sugar in alternate layers in a very large china basin. Beat it vigorously for five or six minutes, cover with a clean cloth or paper, and allow to stand until the whole of the sugar has been dissolved in the juice, about 18 to 24 hours. During this period the fruit and juice should be stirred well or beaten four or five times, ensuring thorough mixing of the pulped fruit enA encayrv When there is no sign

of undissolved sugar, put the preserve into clean, sterilized jars and cover at once.. Small strawberries are preferable, and a teaspoonful of tartaric acid may be added to each pound of these to make up the acidity to aid preservation. The crushing and stirring of the fruit should be done in a cool room. If a refrigerator is available, the crushed fruit should remain in the lowest part in between beating it. Keep the preserve after bottling in a cool, dry, ventilated storeroom.

Miss A. Hl. Whittaker, loo farnell Road, Parnell, Auckland, is the winner of this week’s prize, her recipe for cakes with apricots being a delicious one, especially now that fresh apricots can be substituted. As they are served hot, this is a quick and simple answer to the everlasting question-"What can we | have for a pudding?" Sugar Nuts NE cup crystal sugar, % cup cream or rich creamy milk, % cup water, 1 tablespoon butter, % teaspoon salt, 1 cup whole shelled nuts. . Heat sugar, cream and water slowly in saucepan till sugar dissolves, then add salt and butter and boil to 238 degrees Fahr., or till a sample forms a "soft ball" in cold water. Add prepared nuts and cook to 275 degrees Fahr., or till mixture is hard and brittle in cold water. Pour into buttered or oiled dish to cool, then mark and break into pieces for serving.

Cherry Chantilly ONE Swiss roll, stoned sweetened cherries, }% cup sherry or strained orange juice, about 12 small meringues, # pint cream, 1 tablespoon castor sugar, vanilla essence and cochineal. | | | | Add sugar, few drops of vanilla © and cochineal to cream and whip till thick. Place the sliced swiss roll in serving dish, moisten with sherry or strained fruit juice, then pile the stoned, sweetened cherries on top. Cover with some whipped cream, arrange meringues round the base and top each with a rose of whipped cream. Decorate the cream with a few cherries and chill before serving. Celery Salad WELVE fresh or canned peach halves, % cup strained lemon juice, 1 cup diced celery, % cup grated raw carrot, 4 cup mayonnaise, salt and cayenne, % cup chopped nuts or grated cheese, crisp lettuce leaves, chopped parsley, curled celery. Flavour the drained, peeled peach halves with lemon juice and ehill them. Mix diced celery, grated carrot, nuts or cheese with mayonnaise, season with salt and cayenne, and chill. Arrange peach halves on crisp lettuce leaves on salad dish. fill the centres with chilled mixture, sprinkle with chopped parsley, and garnish with curled celery. Canned halved pears

or apricots, or sliced pineapple, may be used in place of peaches. Raspberry Vinegar 1X pounds fresh raspberries or raspberry pulp, 3 pints white wine vinegar, 5lb. sugar. Wash and erush raspberries, place in covered jar or bowl with vinegar and leave in cold place for five or six days. Strain liquid through muslin, expressing the juice from berries. Place in preserving pan with sugar, heat slowly till dissolved, then simmer for half-hour and leave to cool. Keep in tightlycorked bottles in a cool place till required. Dilute with iced or aerated water as required to drink ee _ aa a

Celery Cneese ONE head crisp white celery, 4b. cream cheese, salt and cayenne, 1 tablespoon finely chopped celery, fresh watercress. Choose a.fresh, crisp head of white celery, cut off the tops and loose outer sticks. Wash and dry the celery without breaking the stick base. Mix the cream cheese, chopped parsley and season with salt and cayenne, then force mixture tightly between the sticks and

tie the celery firmly togetner. Wrap in greaseproof paper, ehill thoroughly in refrigerator, then eut across into thin, round slices and servé with crisp watercress. Orange Walnut Cake QNE cup sugar, % cup butter, 2 eggs, 2 cups flour, 1 teaspoon vanilla, 4 teaspoon salt, 1 teaspoon bicarbonate of soda, # cup warm

water, 1 cup raisins, 2 cup walnuts, { whole secdless orange (skin and all). ° Cream butter and sugar, add eg beaten, vanilla and soda, ed in the warm water. Stir in flour, add the orange, raisins and walnuts, all put through a mincer, and bake in fairly slow oven one hour. When cold, cut cake through middle erosswise and put fogether with this filling: One cup chopped dates, }% cup sugar, juice of 4% orange and 4 lemon, 2 tablespoons hot water. "Boil slowly till thick enough to spread. This cake has a most unusual and delicious flav-

our.

Mrs_

E.

J.

(Motueka).

Caramel Bananas YJX bananas, 1 cup light brown " sugar, 3 tablespoons cream, 5 tablespoons butter, 1 teaspoon vanilla, 3 pint whipping cream. Peel bananas, split lengthwise and place in serving dish. Make a caramel sauce by cookiug sugar, cream and butter till thick, add yanilla and pour hot over uncooked bananas. Cool. Immediately before serving, cover with vanilla-

flavoured whipped cream.---

Mrs.

H.

C.

(Te Puia Springs).

Apricot Meringue OAK a breakfast-cupful of breadcrumbs in a pint of hot milk. Separate the white and yolk of 1 or 2 eggs. Beat yolk, or yolks, with a heaped tablespoon of sugar, and add to bread and milk. Chop 4lb. of tinned or stewed apricots, add to mixture and pour into buttered piedish. Beat whites very stiffly with 1 dessertspoon sugar to each white, and pile on top. and hake in a slow to veryv moderate

oven 40 ‘minutes.-

~Mrs;

H.

C.

(Te

Puia Springs).

Cheesecakes NE pound of gooseberries, 4 tablespoons of sugar, 202. of putter, 2 eggs, 3 a lemon, shorterust. Stew gooseberries in very little water. until they mash, stir in butter, sugar, grated lemon rind and juice and mix well. Tet the fruit cool a few minutes. before adding the well-heaten eggs. Line some patty-pans with the shorterust and hake in a hot oven; the tarts will not rise in the centre if you press the peste well on to the tins and prick aljl over. After baking the tarts for 15 minutes. tnira ont and fill with mixture and

finish in a moderate oven.-

~Mirs.

J.H.

M.

(Hamiiton fast).

Summer Pie : OIL a fowl till nice and tender. allow to cool. then remove all bones and cut up in small pieces. Have ready some cooked ham (sliced) and hard-boiled eggs. Place a layer of fowl in a piedish, then a Jayer of ham and another of hard-boiled eggs. Continue in this wav till dish is full; skim liquid of ali fat and dissolve some gelatine. Add to it 13oz. to 1 cup

of liquid, then pour into disk. Cover with puff pastry and bake. Garve cold. This pie is delicious

for a picnic luncheon.-

-Mrs.

J.

M.

(Napier). 1

Pear Surprise NE small tin pears, one large ' cup milk, two eggs, oz. gelatine, quarter cup sugar, rind half lemon, Beat egg yolks well, heat milk and mix in egg yolks, add grated vind of lemon. Cook slowly for three minutes, cool. Rup pears through a seive and mix with custard. Dissolve. gelatine in pear syrup, strain into custard, adding the sugar, stir again over low heat until thickens. Cool. Whisk in stifly beaten whites of egss. Turn inte mould. Serve .with whipped

cream;

‘Mrs.

L.

T.

(Hastings).

-"Rhubarley" Jumble DELICIOUS and economical sweet. Take 1 cup of pearl barley, 8 sticks rhubarb, 1 quart water, 80z. sugar, 2 tablespoons each cornflour and raspberry jam, J teaspoon cinnamon. Do not peel

f a rhubarb, wipe and cui up small, wash barley and put with rhubarb and water into saucepan. Simmer for one hour, with 3 teaspoon cinnamon added before finished simmering. Strain the mixture into another saucepan, press well through, add sugar and jam, boil, mix cornflour with ’a little of the cold water, and stir into boiling mixture. Cook for three minutes, stirring ali the time. Pour into glass dish, sprinkle over with castor sugar. Allow to stand eight hours before using. Kf preferred, this can be put .into small moulds first, rinsed with cold water and allowed to set well before turning out. Serve with eream.

"Toast Meringue Cut one slice of bread 34-inch thick, remove crusts, and toast on both sides. Heat 1-3 of a cupful of milk in a small omelet pan, and when the milk is nearly. at the poiling point add half a. teaspoon df butter and the white of 1 egg peaten till stiff and sprinkled with a few grains of salt. Fold the egg ever and over in the milk until firm, then pile on the toast; pour around the toast the milk that the coe has not absorbed. Garnish

with a sprig of parsley.-

-Miss

A.

W.

(Parnell).

Rhubarb Meringue WoO cups rhubarb pulp, 3 stale sponge cakes, 3 egg yolks, 1 egg white; 20z. sugar. To 4 cups of cut-up rhubarb allow 60z. sugar and 2 tablespoons water. When cold, mash it with the juice and erumble the cakes and add to pulp. Beat the yolks of eggs and stir them in. Freely butter a fire-proof dish and turn in the mixture. Bake

slowly till set, taking care not to boil it; and then allow to become cold. Whisk egg white till stiff, add sugar and beat again. Put meringue into a bag with a ribbon tube and’ force it on to the rhubarb in unes running each way. Place in a slow oven till the meringue is crisp and pale fawn in

colour.-

-Miss

E.

K.

(Grey Lynn).

Prune Cream PHREE-QUARTER pint of water, doz. sugar, #1lb. prunes, soaked,’ zoz. gelatine, quarter pint whipped cream, half pint milk. Boil water and sugar five minutes, add prunes, and simmer -until tender. Lift prunes from syrup. Kemove stones. Soak gelatine in milk, and dissolve over low heat, but do not boil. Add prune syrup to make three-quarter pint. * Stand until cold and fold in ereant whipped. If no cream is availablé add quarter pint more

ue milk aad the stiffly beaten whites of two eggs. Line a basin with the prunes, and pour in mixture. Serve when cold with a vanilla custard.-

Mrs.

L.

T.

(Hastings).

Bacon Croquettes MINCE finely 2 kidneys, 1 slice of bacon and 1 smali onion (parboiled), add 1 cup _ breadcrumbs which have heen soaked in a little milk, 1 teaspoon chopped parsley and 1 egg. Season with salt and pepper to taste. Shape into balls, fatten and dip in egg and breadcrumbs. Fry till nicely browned. Serve with fried pota-

toes.

-Miss

A.

W.

(Kamo).

Luncheon Dish OAK i cup of lima beans overnight, boil with plenty of water and 1 teaspoon salt, then make a white sauce by melting 1. tablespoon of butter and adding 1 tablespoon of flour, then i pint milk, and salt and pepper, and 1 tablespoon of chopped parsley, then add 2 hard-boiled eggs (sliced small). Now add the beans, and turn into a piedish. Cover with breadcrumbs and brown in

hot oven.

Mrs:

J.

F.

(Marton).

Ham and Apple. Now that ham will be a favourite dish on the table, here is a novel way of using it. Take izlb. of thick slices of ham, ilb. of cooking apples, 40z. of brown breadcrumbs two onions, a little sage and 8ozs. grated cheese. Arrange a layer of sliced ham in a casserole dish, sprinkle with the breadcrumbs, finely-chopped sage and minced onion, then cover all with a layer of sliced apples. Repeat this until the dish is three-quarters

full. Bake in a hot oven for half an hour. Beat two eggs with the grated cheese, spread over the top of the "roast," and return to oven until the cheese is melted and the

beaten egg is set.

Mrs.

A.

E.

(Christchurch).

Doughboys — NE cup raspberry jam, 1 cup) water, 14 cups flour, 1 teaspoon baking powder, 2 tablespoons butter. Place jam and water into large pan and place on stove to heat. Rub butter into flour and powder. Mix to light dough with cold water and drop in spoon lots in raspberry mixture.

Cook 15 minutes.-

~Mrs-

C.

S.

Ti-

tahi Bay).

lamb and Rice Two pounds neck of lamb (chopped and boned), 1 cup sliced onions, 2 cups stock, 14 cups sliced potatoes, salt and pepper, 1 cup ‘green peas. Cook meat and vegetables gently till tender, thicken with a little flour and pour into a piedish. When cold, cover with eooked rice and bake in moderate

oven till slightly browned-

Mrs:

E.

J.

(Motueka).

Raspberry Snow NE pint cream, °20z. sugar, Lb. raspberries. Beat the raspberries to a pulp. Whip the cream; add the sugar. Mix about half of the cream with the raspberries; place in a glass. dish and add the

rest of the cream on top.-

-Miss

A.

W.

(Parnell).

Salmon Pot Pie DD 2 cups cream sauce to 1 cup mixed cooked vegetables, 1 tin salmon, drained and flaked, 2 tablespoons. chopped fried bacon, and 1 tablespoon chopped onion. Season with salt and pepper and pour into casserole. Make a scone mixture from 2 cups flour, 2 teaspoons baking powder, I teaspoon salt, 3 tablespoons butter and 3 cup milk. Roll and cut in rounds. Arrange close together on top of casserole and bake in a hot oven 15 minutes.

-Mrs

C.

S.

, (Titahi Bay).

Russian Carrot O each cup of sugar add 1 cup finely-grated raw carrot, put into saucepan and simmer till mixture is almost stiff, taking care it does not burn. Add 1 level teaspoonful ground ginger to 3 cups of the mixture, mix well in and turn on to a wet board. Blanch and cut up some almonds, spread on mixture, cut into shapes and leave till set: A delicious sweet for a party, and will keep some

time in an airtight tin.-

~Mrs-

E.

J.

(Motueka).

Devilled Beetroot MINCE a small piece of onion or two spring onions and fry in butter, add 4 teaspoon of sauce, a pinch of salt and of dry mustard, all mixed with 1 teaspoon of flour, 8 tablespoons of milk and the same of creamn. Mix till quite smooth. Let it cook for a few minutes with the onion and then add the beetroot cut in slices. Let it get cold before serving. This is such a change from. the usual cold sliced

heetrnot

~Miss

E.

K.

(Grey Lynn).

Salmon ‘Cutlets NE tin salmon, 3 large cooked potatoes, pepper and salt to taste, 1 egg, grating of nutmeg, vermicelli, boiling fat. Drain salmon and remove bones, mash and add mashed potato, season and bind with half the beaten egg and a little milk and form into cutlets. Brush over with egg, dip in crushed vermicelli and fry in deep fat. Drain and serve hot on a bed of chipped potatoes and green peas.

-Mrs.

E.

J.

(Motueka).

Tomato Paste ONE POUND ripe tomatoes, Z1b. cheese, little salt and pepper, 2 eggs. Skin tomaioes and cut up, grate cheese, and peat eggs. Cook all elowlv far iwenty minutes. Seal

down in "small jars.-

Miss

E.

T.

(Takapuna).