PASSION FRUIT

Radio Record, Volume XII, Issue 36, 17 February 1939, Page 18

PASSION FRUIT

Dy

CHEF

HE delicate flavour of passionfruit appeals to most palates. When the fruit is available fresh from the garden vine, or while in season, plentiful and reasonably priced, why not include it in the family menu? Passionfruit puip is used for the passionfruit cake-which, by the way, is really banana, chocolate and passionfruit cake, and as my reliable-sister home-cock mentions, this combination gives an unusual and deliciously flavoured cake. I have two more of Miss Frances Thompson’s Canadian recipes, rhubarb and banana chutneys-and this week we will have the rhubarb recipe. Take four pounds rhubarb, six medium-sized onions, two cups (or lib.) granulated sugar, four tablespoons salt, two tablespoons eurry powder, 13 cups seedless raisins, half-teaspoonful pepper, 13 eups vinegar. Cut rhubarb and _ onions into small pieces and boil them with the sugar and vinegar until soft. Chop the raisins finely and mix with the other ingredients, add them to the rhubarb. Boil again until these additional ingredients are soft. Bottle and cover closely. Note the preserving beans _reeipe (this is the one I mentioned some time ago); and the herb vinegar for winter-use, and bread and butter pickle are both unusual recipes, and now is the time to be up and doing.

The prize this week has been | awarded to Mys, W. Wright, of 10 Cameron Street, Onehunga, AuckjJand, for her original recipe for eheese shorties. :The imported shorties are very expensive, and my sister home-coox set to "work using her own judgment, and, needless to say, her successful effort was very thrilling, for these are much more economical and arr well worth trying. The question of imports is such a vital one at present, that it behoves us to substitute for many imported commodities. Passionfruit Cake BEAT to a cream i cup sugar and Y tablespoon butter; then add 1 well-beaten egg, add %-teaspoon soda dissolved in 4-cup milk. To

this mixture add 12 cups flour, 1 teaspoon baking powder, pinch salt and 1 tablespoon cocoa dissolved in i-cup passionfruit pulp, and blend together; add 2 well-mashed bananas, over which has been sprinkled 1 teaspoon lemon juice. Bake in a square cake tin, well greased, in a moderate oven, 15 to 20 minutes. Ice top and sides when cold with chocolate icing flavoured with passionfruit. An unusual but deliciously flavoured cake is the

result

~Mrs.

E.

J.

(Motueka).

Butter Filling IX passionfruit, 3lb, butter, 2b. sugar, 3 eggs. Mix beaten eggs, butter, sugar and passionfruit plup oy strained juice in a basin or upper portion of double saucepan. Stir over boiling water until consistency of honey. Pour into dry jars and, when cold, seal contents securely. Economical mixture: One dessertspoon arrowroot, 3 tablespoons water, 20z. butter, 40z. sugar, 2 egg yolks, 4 passionfruit. Blend arrowroot with some of the water, heat remainder in. saucepan with butter and sugar, stir in blended arrowroot and simmer for few minutes. Add passionfruit pulp or strained juice, then add egg yolks» separately, stirring constantly. Stir until egg yolks are cooked without boiling the mixture, and; when cold, use as filling for cakes or tarts.

Custard Slices MAKE ilb. puff, rough puff or flaky pastry. For custard: 1 tablespoon butter, 1 heaped tablespoon flour, 2 egg yolks, 1 cup milk, 1 or 2 passionfruit, For icing: MHalf-pound icing sugar, 2 passionfruit. Roll prepared pastry square or oblong in shape, place on baking tray, brush surface with egg white, then cook in hot oven for 15 to 20 minutes, decreasing heat when well risen and lightly brown. Lift on wire cooler, and, when cold, split in two layers. Melt butter in saucepan, add flour and blend smoothly, cook for a minute, then add milk, and stir until mixture boils and thickens. Stir in sugar, egg yolks, and cook without reboiling the custard. Stir until cool, add passionfruit pulp or strained juice, then spread one layer of pastry with custard and cover with other layer. Mix sifted icing sugar with passionfruit pulp or strained juice, forming a smooth icing. Pour over pastry surface, and, when firmly set, cut into slices.

Passionfruit Sponge BIGHT passionfruit, 4 teaspoons powdered gelatine, 1 cup water, 2-cup sugar, 1 tablespoon strained lemon ‘juice, 2 egg whites. Moisten gelatine with half the water, and boil remainder in saucepan with sugar. Add moistened gelatine, stir until dissolved; when cool, stir in. the strained lemon juice and passionfruit pulp or strained juice. Whisk egg whites to stiff froth, add passionfruit mixture, and, when thick, pour into a wet mould and leave until firmly set (or, if preferred, whisk until thick and serve in rough pile in glass dish). Turn the moulded mixture. on to serving dish, garnish with pink whipped cream and decorate with drained cherries. Cream Jelly QNE packet red jelly crystals, boiling water, 1° tablespoon strained lemon juice, 12 passionfruit, 4-pint cream, 4-cup milk, 4-cup sugar, 2 teaspoons powdered gelatine, 2 tablespoons cold water. Add sufficient boiling water to erystals to make 1 pint jelly. Cool it, pour into wet border-mould, and leave until firmly set. Moisten gelatine with water and dissolve over hot water. Dissolve sugar in warm milk, remove from heat and add dissolved. gelatine. When cold,

add cream and passionfruit pulp, mix evenly and leave until firm. Unmould jelly on to serving dish, heap passionfruit mixture in centre and garnish with chopped jelly and whipped cream, topped with drained cherries. Preserving Beans UT small, or run through a beancutter, 3lb. beans. Cover with brine of ilb. salt and 2 quarts water. Soak for 24 hours, scald in brine, and drain off all water. Pour over the beans 3 pints vinegar and 1 cup sugar, and bring to boil. Put beans into jars, cover with the liquid, and when full, put lids on, or paste strong paper | covers on, as for jam. The beans will keep for months, and, when required, the vinegar may be poured off and used for table use, beetroot, salad-dressings, etc. Wash beans, and cook for 10 minutes, then strain-Mrs. K.McC. (Seatoun). Herb Vinegar OR winter use: Now is the time to collect herbs, such as mint, parsley, thyme, etc. "Pick, wash and dry. Place into bottles or basin, cover with vinegar or white wine, and leave for 2 month. Strain into bottles and cork securely. These can be used for fiavouring:

soups, stews, etc. Mint done this way retains much of its flavour, more so than the dry process.-

Mrs,

L.

H.

(Kurow).

Pickle : ONE gallon sliced cucumbers (not peeled), 19 cucumbers about five inches long will suffice; 3 large sliced onions, 1 cup salt. Cover salt, onions and cucumbers with water, and let stand all night, Next morning run water ‘theoaeh and drain. Put the drained ingredients into a preserving pan und add 1 tea spoon tumeric powder, 1 tablespoon dry mustard, 1 tablespoon celery seed, 1 ‘tablespoon black pepper, 5 cups brown sugar, Cover all with vinegar and let come to the boil. Jar must be airtight. This quantity makes about eight ilb. jars. It 4s best to make it in small jars as it does not keep very long

when opened-

~Miss

M.

H.

(Kel-

burn).

pod Beetroot Mouild REQUEST RECIPH.-tTake 2 dessertspoons (half an ounce) gelatine, 2 averaged-sized cooked beetroot, -1% cups hot water, haltcup vinegar, pepper, salt and ‘sugar ‘to taste. Peel and _ slice beetroot. Line a mould with the slices, fill the centre with small pieces of beetroot. Dissolve gelatine in hot water, add sugar, salt, pepper and vinegar Leave to thicken slightly, then pour over the beetroot. -Serve garnished with treshiy shredded lettuce and sliced tomato. Tlis makes six gervings, and, if liked, more vinegar and less water, in proportion, may be used. Malt Biscuits QU4ETER-POUND putter, 3-cup sugar, 1 epg, a little salt, 1 tablespoon malt extract melted with 1 teaspoon golden syrup, 2 cups fiour, 12 teaspoons soda, a.little milk, if necessary. Roll out thin, pake 10 minutes. Melt 2oz. sugar, 1 dessertspoon cocoa, and 2oz. butter together; add i cup icing sugar, beat well, and spread mixture between layers of 5 biscuits each layer, then spread mixture ail over, but not munderneath. Let stand two days, and rut into fingers and put into tin-

Mlrs

C.

H.

(Waini).

Prune Cake ‘FIVE tablespoons butter, 4 tablespoons sour milk, 3 eggs (little galt), 1 teaspoon cinnamon, 3-tea-spoon nutmeg, 1 teaspoon baking soda, 1 cup cooked chopped prunes, ‘1 large cup flour, 1 level cup sugar, i-cup chopped walnuts. Cream butter and sugar, add yolks of eggs, then milk with soda dissolved in it, then add _ flour, Spices, prunes and nuts, and, last ly, stiffly beaten whites of eggs. Bake in sandwich tins 30 minutes. Fill with mock cream flayoured with raspberry esseuce. Ice with chocolate icing and chopped wal-

IutS on top_

Mrs-

C.

H.

(Waini):

o Raspberry Snow WO egg whites, 1 heaped desSseftspooh ‘gelatine, 8 tablespoons cold water, 30z. sugar, 3 teaspoon lemon juice, §-cup milk, raspyerries, cold custard. Soak gelatine in water for five minutes, then dissolve over slow gas. Add lemon juice and sugar. . Allow to cool. Add slowly to milk. When cold and nearly set, add stiffly beaten egg whites. Pour into a wetted basin, in which an inyerted cup or jar has been placed, to form hollow in centre. Turn out, and fill hollow with raspberries, and pour around custard.

Serve with whipped cream-

~Mrs_

E.

W.

(Timaru).

Sausages | ‘TAKE ib. sausages, and to each sausage allow 2 slices of tinned pineapple, a slice’ of cooked dan. & Saipkle .of. danawn sugar, a piece of bam between 2 slices of pineapple, and a

fausage on top. Continue till all are used, and arrange ali in 2 bak-. ing dish. Sprinkle the brown sugar, over and covk under hot griller till sausages are cooked and nicely’ drowned. Serve with baked pota.

toes, carrots and peas.

Mrs.

F.

M.

‘ tenderson).

‘Tomato Chutney. ~ JPWELVE -pounds ripe tomatoes, 4: ib. onions, 2b. brown sugar! lb. green. apples (peeled. and. cored), 8 tablespoons salt, 2 teaspoons pepper, 8 pints vinegar. Chop all fine and boil 4 hours. Bottle while hot and seal when

cold-

H.

D.

(Tapu).

Tomato Sauce TT! WELVE pounds ripe tomatoes, 3Ib. onions, $1b. salt, oz: white pepper, 3 pints vinegar, 4lb. sugar.: Slice tomatoes, chop onions, add other ingredients and boil 14 hours.’ Rub through a sieve or colander, return the sauce to the pan, bring to the boil and then pour into hot dry bottles. Cork at once. This makes a delicious red sauce and keeps for 12 months and more. If a brown, spicy sauve is liked, use brown sugar and omit the pepper. Add instead doz. chillies, 30z. mace, Z0z. cloves, 40z, ground ginger and

402. allspice-

H.

D.

(Tapu).

Corned Beef QNE cup flour, 1 teaspoon baking powder, salt, pepper to taste, 1 egg, %cup milk, cold cooked corned béef, 3-teaspoon mustard. Mix into a smooth batter, flour, baking powder, seasoning, Mix mustard into milk, beat up egg, add to milk and mix to dry ingredients. Cut meat into quarter-inch slices and dip in batter and fry in boiling fat. Garnish with sliced cucumbers. A delicious way of using up cold corned tbeef.-

Gladys

(Hastings).

Somerset Apple WOW that fresh apples are coming in, and school is starting once again, this cake should prove a favourite with children. Take cup butter or good dripping, tr cup sugeg, 23 cups flour, 8 teaspoons baking powder, 4-teaspoon baking soda, i cup chopped nuts, 1 cup chopped raisins, 1 teaspoon vanilla essence, 2 tablespoons cocoa, 1 teaspoon mixed spice, 13 cups uncooked minced apple. Cream butter er dripping, add sugar and beat well. Add minced: apples and other ingredients, Beat well. Bake in greased cake tin, Time about 1% hours in moderate

over (350dee., or reculo 4).

— Miss |

D.

R.

Whangarei).