STRAWBERRIES

Radio Record, Volume XII, Issue 35, 10 February 1939, Page 18

STRAWBERRIES

by

CHEF

RESHLY-PICKED _ strawberries with the simple é addition of cream, are a delightfully refreshing dessert for the hot days of summer. In the form of jams and preserves, they are no less attractive, for they possess that delectable flavour which makes them a favourite in almost every home. | The strawberry cake recipe is from one of my reliable sister home-cooks. Its real title is almond strawberry cake, and we all know the delectable fiavour ground almonds impart. Miss Frances Thompson’s Canaagian recipes are unusual, and following the sweet pickle recipe of hers I gave you last week, here is the one for pickled beetroot-not e sweet one-which I promised last weelk. Take six medium-sized beetroot, four pints malt vinegar, two teaspoons each of black peppercorn and allspice, one small horseradish

grated, and salt to taste. Wash the beetroot well, taking care not to break the skin. Bake them in a very moderate oven (225) for one hour and 2 half, and when cool enough to handle, remove skin carefully, Cut the beetroot into half inch slices and place them in jars. Boil vinegar, horseradish, pepper, spice and salt together and when this mixture has become quite cold, pour it over the beetroot, covering jars tightly and store in a cool dry place. The cucumber pickle recipe this week is a good one, too, and the chocolate pies recipe appeared in the January 6 issue, but as so many of my readers cut out these recipes and paste into books of their own, please delete the former recipe, and substitute this one as a line was inadvertently omitted in the first recipe. The prize this week has been awarded for a recipe for "Devil Cake," submitted by Mrs. C. S. Lewin, of 11 Warrington Street, St. Albans, Christchurch, this cake being ideal for special occasions,

Strawberry Trifle Two cups strawberries, icing sugar as required, 1 pint packet strawberry jelly crystals, boiling water, 2 eggs, 2 tablespoons sugar, 2 cups milk, 1 level tablespoon powdered gelatine, 2 tablespoons water, 4% pint cream, 1 dessertspoon castor sugar. Reserve some whole berries for garnish: hull, crush and sweeten remainder with icing sugar, and place in serving bowl. Add sufiicient boiling water to crystals to make one pint jelly, stir until dissolved and, when cool, pour over prepared fruit and leave until firm. Mix egg yolks, sugar and milk, stir over boiling water until mixture coats spoon and remove from. heat. Moisten gelatine with cold water, dissolve over boiling water and stir into custard. When _ cool, whisk mixture thoroughly, fold in the stiffly-whisked egg whites, pour mixture into bowl, covering the jellied strawberries and leave until firmly set. Decorate with sweetened, whipped cream and whole strawberries. Snow Sponae QUARTER cup cold water, 2 level dessertspoons powdered gelatine, 1 cup sugar, 1 cup boiling water, 7 cup strained lemon juice, 8 egg whites, % pint cream, 1 tablespoon strained passionfruit or orange juice, 4 cup crushed strawberries, 1 dessertspoon castor sugar. Moisten gelatine with cold water and dissolve over boiling water. Dissolve sugar in boiling water,

add strained lemon juice, stir into gelatine mixture, and, when cool and beginning to thicken, combine with the stiff_ly-whisked egg whites. Mix evenly, pour into wet mould and chill before unmoulding on to serving dish. Add castor sugar to cream, whip lightly till thick, combine with fruit juice and crushed, chilled strawberries and pour sauce over the snow mixture. | Cream Meringues TPHREE egg whites, 6 tablespoons eastor sugar, pinch of salt, 3 teaspoon vinegar, # pint cream, 1 dessertspoon castor sugar, vanilla essence and pink colouring, fresh hulled strawberries, Add salt and whisk egg whites to very stiff froth. Gradually add six tablespoons castor sugar, whisking constantly, then stir in the vinegar. Cover baking tray with oiled butter-paper and arrange spoonfuls of meringue or force through bag on to paper. Bake very slowly until crisp, dry and leave until cool. Split off the tops carefully, add a few hulled, sweetened strawberries and replace meringue tops. Add dessertspoon castor sugar, few drops vanila and colour the cream pale pink, whip lightly and decorate the meringues, then top each with a hulled, sweetened strawkerry. Cucumber Pickle HIS is delicious used with cold meat, in a salad, or for a sandwich filling, Take 2lb. apples, 3lb. cucumber, 21b. onions, 1% pints vinegar, llb. sugar, 1 teaspoon pepper, ioz. salt. Peel and cut apples. Boil in vinegar until a pulp. Add sugar, salt and pepper. Peel onions and cucumber and put through the mincer. Stir in just before taking off the fire but do not let it boil. Stir in and remove from the fire. Keeps well.-Mrs. GS.G. (Waimate). Mixed Grill FOUR slices cooked ham cut. thickly, 1b. pork sausages, 4 slices tinned pineapple, 4 halves tinned or stewed peaches, 4 stoned prunes, Put ham in greased casserole, cut sausages in halves and place around the edge. Place

pineapple slices on the ham, & halved peach on each, the cavity filled with a prune. Place in a hot oven 15 minutes or till sausages

are cooked and browned-

-Mrs.

E.

J.

(Motueka).

COME AND JOIN N.Z.’s "Record" Family VARIETY and change is the essence of good housekeeping, as most housewives admit. And thousands of New Zealand women read these pages every week, selecting new and _ intriguing dishes for their families. Why not join this big cookery family? If you have a tasty recipe, send it in. There’s a halfguinea prize each week for the best recipe. Address your contribution to: "CHEF," "Radio Record," Box 1680, WELLINGTON.

Strawberry Cake THREE ozs. flour, 2 ozs. butter, 2 ozs. castor sugar, 3 dessertspoons milk, 2 ozs. ground almonds, 1 large egg, few drops almond essence, $ teaspoon baking powder and 1 cup of nice ripe strawhberries, Beat butter and sugar fo @ cream, add keaten egg, sift in flour with baking powder, and stir lightly; then add almonds and milk. Mix all ingredients lightly together adding almond essence, place in greased tin and bake in

fairly hot oven, Bake about 25 minutes. When the cake is cold, cut in half and spread the crushed strawberries between. Put whipped

eream on top and decorate with a

few strawberries.-

R.

S.

(Te Puke).

Rice Puffs A VARIETY way with batter: Take the remains of a cold rice pudding and a light batter made thus: Half cup flour, i teaspoon cake powder, 1 tablespoon sugar, and enough milk to mix lightly. Stir in rice and drop tablespoons of the mixture into pan with plenty of smoking fat. Cook only till light brown. Drain on rice paper and serve hot. Cold vegetables can be done ‘¢n the same way as rice. Young earrots boiled till tender, strained and dipped in grated cheese and then the batter are very good. In

the same way cold prunes stuffed . ith coconut and then put in the batter make a delicious sweet. Thinly cut jam sandwiches dipped in batter and cooked till light brown are also very tasty.-

Nes,

J.E.

H.

(Oamaru).

Spiced Peaches Two pounds light brown sugar, 1 pint white vinegar, loz. stick cinnamon, 20-25 medium-sized peaches (pared), Boil sugar, vine-~ gar and cinnamon 20 minutes. Stick about 4 cloves into each peach and cook in the syrup gently until soft, using a few peaches at a time. Put in a stone jar and cover well with the syrup. Place on the lid and keep in a cool niace Serve with cold meats and

salads:

-Miss

M.

H.

(Kelburn).

Peach Delight FrouR ege yolks, 4 pint milk, 2 pint cream, 302. sugar, 1 teaspoon vanilla essence, 2 dessertspoons gelatine. Boil milk, pour it onto the egg yolks and sugar, thicken over the fire, remove from heat, stir in the gelatine d‘:solved in a little cold. water, vanilla essence and cream. Pour into individual dishes and leave to set. Make a raspberry jelly using only a little more than a cup of water, and set in a shallow dish. When ready to serve, place 4 cooked peach, hollow: side up, in each dish, and fill in peach with the chopped jelly. Top with whipped cream, sweetened to taste and flavoured with raspberry essence.-

Miss

H.

D.

(Tapu).

Chocolate Pies MENDED RECIPE: Cream together 3 tablespoons butter and cup sugar, add 2 eggs separately beating each egg well in; add 2 cups flour (sifted) with 2

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 a medium-sized cutter, Break goz. cake of milk chocolate into squares and place 1 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 % hour in a moder-

ate oven-

Mias

M.

W.

(Martin-

borough).

Vistindian Cod QoAk a 2b, piece of salted ecodfish’ for 24 hours, then place in eold water, bring to boil and boil very gently about 5 minutes. Drain, remove bones and skin and

[-- ~~ break into flakes. Brown 3 large onions in butter ¢chonpped}, Brown 3 peeled and quartered tomatoes in residue. Combine both and add the fish flakes. Brown a few minutes more, ther add 5 well-beaten eggs and stir gently till set. Serve with melted butter, and mounds of mashed potatoes. Half auantity

can be used

-Nirs.

F.

(Dunedin)

Cheese Jelly NE packet lemon jelly, 1 tablespoonful vinegar, I teaspoon salt, pepper, 2 cup grated cheese, half cup mayonnaise, 1 lettuce, i hard-botled egg. Dissolve the jelly in 1% cupfuls of hot water, add vinegar, salt, and pepper, caol, then when slightIy thickened heat to the consistency of whipped cream. Fold the grated cheese inte the mayonnaise, then foid in the jelly mixture.

Turn into a wetted mould and allow to set. Serve on ‘tettuce garnished with mayonnaise and slices of the hard-boiled ege.-

Miss

L.

W.

(Oamaru).

Vitarnin Marmalade THREE pounds ripe tomatoes, 8lb. raisins, 3lb. sugar, 4 lemons. Peel and slice the tomatoes, wash the lemons and slice thinly. Put all in jreserving pun, bring slowly to the boi, and simmer for about 2 hours until

thick

~Miss

W.

(Kamo).

Cucumber Soup PEEL and slice 1 large cucumber, put in a saucepan with 202. butter and # onion, Cook 10 minutes, then mix in dry, 2 tablespoons ground rice, add = quart of

stock, a piece of parsley, 2 cloves, 2 Peppercorns and a sprig of thyme, Tic herbs in a bag. Simmer gently 3 an hour. Remove the herbs and rub the rest through a sieve, Reheat and add 1 gill of milk and seasoning to taste-

Miss

H.

D.

(Tapw)-

Hedgehog Cake QNE pound wine biscuits, ilb. butter, 2 eggs, 3 tablespoons cocea, Zib. raisins, 3lb. walnuts, lb. sugar. Put butter, sugar, cocoa and beaten eggs in a saucepan, heat until very hot. In a basin have breken biscuits, walnuts and raisins and add to hot mixture, Place in a buttered meat dish and

leave to set-

~Miss

P.

H.

(Marton).