Sweet Corn Dumplings

Press, Volume CII, Issue 30191, 24 July 1963, Page 3

Sweet Corn Dumplings

Make a treat for the home-for-lunchers tomorrow by making sweet com dumplings in cheese pastry. Quick and easy to mix, the dumplings can be varied for a change. Press a walnut half on top to give them a touch of elegance; place a whole gherkin of walnut half inside the com filling for a surprise touch, or cook and chop bacon to mix with the corn for additional savoury interest lj cups nour 1 teaspoon baking powder i teaspoon salt Good shake of pepper 3oz butter 3oz grated tasty cheese Cold water 1 small tin creamed sweet corn. Method: Sift flour, baking powder, salt and pepper into a bowl and rub in 3oz each of butter and coarsely grated cheese. Cut in just sufficient cold water to bind and turn out on to a floured board and roll fairly thin. Cut into 12 to 14 squares. Place a good teaspoon of creamed sweet corn on the middle of each and gather up the edges to enclose it. Turn, rough side down on to a cold oven slide, forming into neat round dumplings. Bake at 450 degrees about 25 minutes. Eat as they are hot, or split and butter. ★ Tree Tomato Chutney

A request has been received for a repeat of a recipe for Tree Tomato Chutney, published in May. It is from a book of recipes compiled by a group of North Island fruit growers:

It is not necessary to use raisins (or sultanas) for this chutney. Ingredients: 24 tree tomatoes 11b onions 11b green apples . ’ 21b brown sugar 2 dessertspoons salt 1 to 2 tablespoons cayenne pepper 2 to 4 tablespoons mixed pickle spices (chillies, peppercorns, cloves and

allspice) Jib raisins or sultanas (optional) 1 pint vinegar

Method: Scald and skin tree tomatoes, cut into small pieces and place in large saucepan. Add apples (pared, cored and cut small), chopped onions and other ingredients. Tie spices in piece of muslin so they can be easily removed, and place in mixture. Bring to boil and cook gently (stirring occasionally to prevent sticking) until the fruit is quite soft and the mixture is rich brown and thickened. Cooking may take one and a half to two hours. Pour chutney into sterilised jars, cover it with a layer of melted wax and tie tops down. The quantity of pepper and spices can be varied to suit individual tastes.

SHRIMP WEDGES Ingredients: Quartered hard boiled eggs 1 tin shrimps joz butter Pinch cayenne and salt Parsley sprigs

Method: Reserve best whole shrimps and pound the remainder. Add softened butter, hard boiled egg yolks, salt and cayenne, mixing to a paste. Mound a little on to each white of egg boat and put a whole shrimp on some, a small parsley sprig on others.