RECIPES FOR ALL OCCASIONS

Radio Record, Volume XII, Issue 34, 3 February 1939, Page 18

RECIPES FOR ALL OCCASIONS

by

CHEF

LUMS are plentiful and cheap just now, so I must pass on to my sister homecooks a good recipe for sweet spiced plums I heard _broadeast by Miss Frances Thompgon, the Director of the School of Home Science, Toronto, Canada, who is at present in New Zealand. Take some firm plums, sugar, vinegar, cinnamon, whole cloves end grated orange rind. Here’s the method; prick the plums well with a fork and place them in a large bowl, about twenty to a layer. Sprinkle each layer with cinnamon, eloves and orange rind. Add enough vinegar to cover. Leave to stand for one day, then strain off the liquid and boil for ten minutes. When cool, pour it over the fruit, and at the end of 24 hours again strain and measure it. -To each pint add half a cup of sugar, and boil the two together for ten minutes. Pour this liquid ever the plums. Arrange in jars and when cold cover closely. Next week I will give you anether of these outstanding Canadian recipes, and now that beans are getting cheaper, it’s time we were thinking of preserving these. A good recipe will be published Fater. The prize this week has been awarded to Mrs. HE. C. Garratt, "Glenaves," R.M.D., Tuakau, for her seasonal recipe for "tomato soup that will keep." I am sure my sistér home-cooks will appreciate this simple and economical method. Strawberry Pudding ALE-CUP sugar, 2 tablespoons cornflour, pinch salt, pinch tartarie acid, 1 good teaspoon of: lemon essence, i pint water, mix sugar and cornflour, add boiling water, cook a few minutes, add acid, salt and essence. Take from fire and when cool add 2 egg whites beaten stiffly, then fold in a few whole strawberries, mould, and ~ -_

when set, turn out and add a few more strawberries to decorate, Serve with a custard made from

the egg yolks.-

Mrs

W.

J.

(Waituna

West)

Chocolate Tarts AKB a short pastry with sozs. of flour, loz. sugar, 4% teaspoon baking powder. Rub in 3ozs. butter and bind together with one egg yolk and little water. Roll out and line greased patty tins. Place a little raspberry jam in the bottom of each. Next beat loz. putter, 20z. castor sugar to a cream; add one beaten egg, and mix in 30zs. ground almonds, and a little flavouring; also 2 teaspoons cocoa, and one level tablespoon of cornfiour. Mix all well together and put a teaspoonful into each tart. Bake for 20 minutes in 2

hot oven.

Mrs.

E.C.

W.

(Timaru).

Caramel Fingers EN ounces flour, 50zs. sugar, 5ozs. butter, 2 eggs, i level teaspoon baking powder. Cream putter and sugar, beat in the yolks of the eggs, then sift in the dry ingredients. Roll out to 43-inch thickness. Prepare the following: Beat whites of eggs very stiffly, add 1 cup brown sugar, 1 cup chopped almonds or walnuts, 1 cup coconut, few drops of vanilla essence. Spread this over the top mixture and bake in a moderate oven about half an hour. Cut into fingers when cool. Something really new for afternoon tea--

Mrs.

L.

T.

(Hastings).

Chou Piquant | ONE medium cabbage, 3 tablespoons butter, 1 tart apple (chopped), 6 cloves, 3% cup hot water, one-third cup vinegar, 1 teaspoon salt, 4 cup sugar. Wash and shred cabbage, cook in boiling salted water for 10 minutes. Drain off all but the % cup hot water, add remaining ingredients and simmer for 20 minutes. Remove cloves, sprinkle liberally with grated cheese and serve.

Mrs:

C.

B.

(Tokomaru Bay).

Rice Cream WO ounces rice, tozs. castor sugar, foz. gelatine, 1 pint milk, % pint cream, vanilla essence. Simmer the rice in the milk until perfectly tender and when the milk is nearly absorbed, stir frequently to prevent the rice sticking to the bottom of the pan. Melt the gelatine in 1 or 2 tablespoons water. Stir it into the rice with the sugar and flavouring and when sufficiently cool add the stiffly-whipped cream. Turn into a basin mould and allow it to remain in- a cool place to set.-

K.

M.

(Mawheraiti).

Plum Jam pLuUM AND BANANA: $lb. stoned plums, 8ib. sugar, 2-eups water. Boil together for # hour. Mash well 9 bananas and add and boil only 5 minutes. PLUM CONSERVE: 2lb. walnuts (minced), 4ib. stoned plums, 1 cup seeded raisins, 2 oranges, sugar, juice of 1 lemon. Add to finely sliced oranges, raisins and plums, # cup sugar to each eup of fruit and juice, Cook slowly about 45 minutes or until thick. Stir well. Add lemon juice and chopped nuts. Bottle hot. RASPBERRY PLUM: To 61b. stoned plums add a 2ib.- tin of Ppaspberry jam, putting it in 5min.

before the jam is cooked.

Mrs:

D.

L.

(Buckland).

Pineapple Floss QNE tin of pine chunks or slices, 1 pine or lemon jelly, 2 eggs. Cut pine chunks into dice and place in dish, put pine juice in a

glass. Dissolve jelly with a little hot water and pine juice. When nearly cold pour it over the pine Pieces, Separate 2 eggs, yolks from whites, put whites on a plate. Beat é€gg yolks with one cup of milk and a little sugar in a double saucepan , et

and make a boiled custard, flavour with vanilla. When nearly cold add to pine and jelly then beat the egg whites to a froth, add sugar to taste and vanilla flavouring; whisk all together and leave till next day. Enough for six persons.-

Mrs.

B.

D.

(Grey Lynn).

Brain Pie ; GOAK four brains (or one for each person) in salted water fot half an hour. Then wash well and remove skin. Place in saucepan with a cup of water and boil. slowly for half an hour. Remove and drain off water, cut brains into small pieces. Place some breadcrumbs in a, small piedish, then put in brains and cover with more breadcrumbs. Beat well two eggs and then add two cups of milk and pour over the brains. Sprinkle with celery salt. Place in hot oven and cook about fifteen minutes or until

s[ight]Y browned:

-iViiss

E.

G.

(Takapuna).

Egg Puff HREE eggs, 14 pints milk, 1 tablespoon chopped parsley, pepper and salt to taste. Beat the eggs well, then add milk, pepper, and salt, and stir well together, then add the chopped parsley on top. Leave in basin and place in pot of boiling water and steam for 10 to 15 minutes. Have

ready squares of hot, buttered toast, and place 2 tablespoonfuls on each slice. This is also delicious served with rashers of

bacon:

Mrs.

R.

S.

(Te Puke).

Picnic Roast NE and a half pounds of mincemeat, 1b. breadcrumbs, 2 minced onions, pepper and salt to taste, 2 large ripe tomatoes, a little minced thyme, sage and parsley. Mix all well together with 2 beaten eggs and form into a firm oblong shape. Glaze over beaten egg and a little flour. Roast with plenty of clean fat for threequarters of an hour. Baste occaSionally. Can be eaten hot with good gravy and vegetables or cold

with a lettuce salad.

Miss

L.

P.

(Oamaru).

Paradise Pudding TPAKE the juice of 1 large orange, the juice of 1 lemon, 1 heaped dessertspoon of gelatine mixed with the fruit juices. Take 1 tablespoon of flour and mix tosmooth paste with cold water, 1 breakfast cup of sugar, 1 breakfast cup of water. Boil all together for a few minutes, then let stand for a little while, then beat briskly for quarter of an hour. Then pour into cold glass dish to set. The

beating makes more_

Mrs.

M.

(Dunedin).

Cucumber Tart AKT one cucumber and cut it inte thick rounds and cook it for a few minutes in a little butter or lard. Take from the fire and sprinkle over with a little flour and seasoning to taste and a few herbs. Add one cup of good stock and a few slices of ripe tomatoes. Bring to a, boil,and simmer until soft. Time, about 15 minutes. Take from the fire and thicken with a little flour and butter, add the yolk of one egg beaten up in one cup of rich milk, thicken without boiling over the fire. Have ready a plate of good short pastry, fill with the cucumber mixture and eover the top with chopped, hardpoiled eggs. Serve with a salad. °

-Miss

L.

P.

(Oamaru).

Strawberry -Fairies REAM 2Ib. butter with 4 cup sifted icing sugar, then add the yolk of one egg, cream again. Sift in 1 cup flour, 1 packet of strawberry flavour biancmange powder, 3 teaspoon baking powder, pinch salt, mix all well together, put through a biscuit forcer, or

make into small balis and flatten out with palm of hand, place on cold, greased trays, bake in a medium oven about 15 minutes. When cold, join together with strawberry cream, sift 3 tablespoons of icing sugar, add 1 dessertspoon butter, 1 tablespoon strawberry jam, a little cochineal, and just a little milk to mix to a nice cousistency. Keepin airtight

tin

Mrs:

P.

W.

(Onehunga)

Mandarin Cup REFRESHING drink for summer days. Grate the rind of three oranges into 1 pint of water, add 3 tablespoonfuls of sugar, boil gently for 5 minutes, add the juice of 3 oranges and 2 lemons. Cool, then add i pint of tea which has heen strained directly after being infused. Add @ liqueur glassful of brandy, This improves the drink, but is not necessary. Ice before serving.-

Mrs.

M.

S.

(Merivale).

Pineapple Snow QUEEZE the juice from 1 small tin of crushed pineapple and aid to it enough boiling water to make 1 pint of fluid, then dissolve 1 packet of lemon or pineapple jelly crystals in it and let it cool. When it starts to set add the erushed pineapple, stirring it in, then beat to a stiff froth the white of 1 egg with a heaped tablespoon of suger and spread over top of telly. This should be set over-

night

-Mrs

M.

(Dunedin).

Banana Cake OUR tablespoons butter, 1 small cup sugar, 1 egg, 2 bananas, 14 cups flour, 1 teaspoon baking powder, 1 levet teaspoon soda dissolved in 2 tablespoons milk, 4 teacup essence of vanilla. Cream butter and sugar, add egg and beat well, then mashed bananas. Mix flour and baking powder together, add to mixture, then essence and beat well; lastly add soda dissolved in milk. Cook in moderate oven for 35 minutes.-

Miss

R.

K.

(Kaituke),

Cream Caramels QE small tin coudensed milk, 2 oz. butter, 1 Ib. white sugar, yanilla, Melt sugar in a iltle water. When boiling, add condensed milk and butter. Stir constantly for 15 minutes; then try

in cold water to test it for setting, then add yanitla essence and pour into a4 dish, and beat until nearly cold. 1 oz. coconut may b: added if preferred ta the vanilla flavour-

ing. When nearly set, cut into small squares and wrap in grease-

proot papers.

Mrs_

E.C.

W.

Tim-

aru).

Summer Brawn Two ox cheeks, % lb. fat pork, pepper, salt, nutmeg. Soak cheeks in salted waiter half an hour. ‘Boil slowly for two hours, add pork. When cooked, skin necessary parts, chop up together, add seasonings, and press till cold, Although this sounds a little troublesome to prepare, it is well worth while, making an acceptable

summer dish.

Mrs_

F.

S.

(Granity).

Currant Apples IX medium-sized apples, 1 cup honey, i cup black currants, and red colouring. Core the apples and arrange in a baking dish nearly fill the hollows with cur-

rants, add enough red colouring to the honey ta make it bright and pour over the apples and bake in moderate oven till tender. Serve

with whipped cream:

Mrs;

E.

J.

(Mocuera)

Apple Nut Cake NE cup sugar, 2 grated nutmeg, % cup chopped nuts, 2 small teaspoons soda, 4 teaspoon cinnamon, 13 cups stewed unsweetened apples (warm), 2 cups flour, 3 dessertspoons cocoa, : teaspoon spice, + Ib. butter, 4 cup raisins, Cream butter and. sugar, dissolve soda in hot apple, add other ingredients and Iastly mix in 2 cups flour with small teaspoon Cream of Tartar and % teaspoon soda, Cpok three-quarters of an hour in a moderate oven and leave in tin till cold. Ice with butter

vanilla,

-Mrs.

R.

S.

(Richmond).