For The Camp Larder

Dominion, Volume 32, Issue 72, 17 December 1938, Page 6 (Supplement)

For The Camp Larder

Prepare These Picnic Dishes hi Advance

HOT weather calls for cold foods, so campers do not worry about hot meals. Many interesting cold dishes, which keep and travel well, can be prepared in advance for that camping tour, picnic or weekend at the “bach.” Here are some suggestions from readers that will do away with the monotony of cold ham meals.

TpACH week “The Dominion’’ offers 2/6 for the best recipe for a given dish, and this week it has been awarded to Mrs James Marsh, 17 Raffles Street, Napier, who sent a recipe for Jellied Sandwich Loaf. QUT in half lengthwise one sandwich loaf, scooping out some of the crumbs from each half. Inside these wells spread potted meat aud butter. Melt one 4 pint packet of savoury jelly using half the usual quantity of. water. Let this cool, and when beginning <to set put a few spoonfuls into each well. Press into it some slices of hardboiled egg and skinned tomatoes. Add ti little more jelly and.some slices of meat. Fill up side with jelly and salad, continuing until both wells are closely filled. Close loaf together by tying witli a .tea-towel. When set, this cuts into savoury slices.—Mrs.' J.M., Napier. Ham and Pickle Patties. T>UT through a fine mincer 41b. cooked ham. Make some flaky pastry, liijo patty-pans, put a piece of bread in each; put on covers without, pinching and bake quarter of an hour. When cold, lift off covers, remove bread. Fill shells with the minced ham and pieces of chopped mustard pickles; replace lids. Wrap each in greaseproof paper to pack. Instead of the pickle, some chopped hard-boiled egg is very nice.—Mrs. F.W., Wanganui.

Spiced Brawn. QNE teaspoou gelatine, shin of beef 2 tablespoons Worcestershire sauce, 1 tablespoon vinegar, 4 peppercorns, 3 cloves, small bunch sage, nutmeg, spice, Jt, cayenne. Put shin in saucepan, barely cover with water and boil 15 minutes. Skim, add sage, peppercorns and roves (all tied in muslin) and simmer till meat is tender. Remove from liquid, cut meat from bones, and pack carefully into large pudding-basin with lid, sprinkling spice, salt, cayenne and nutmeg between layers. Strain liquid, add sauce and vinegar and gelatine dissolved in :} cup hot waler. Set in cold place.— .Mrs. F.L.8., Waipawa. Rabbit and Hain Cookies. r pAKE 41b.-cooked, boned babbit, jib. X cooked bam or bacon, pint stock, 2 teaspoons chopped onion, 4oz. flour, 2 teaspoons chopped parsley, loz. butter. 4 teaspoon grated lemon rind. 1 hard-boiled egg, jib. short pastry. Melt, the butter in a saucepan, fry onions a light brown, then stir in the flour; add stock and stir over fire until boiling. Add chopped rabbit and ham,

also parsley, rind, and seasoning to ‘taste. Shell the egg, chop coarsely, and add to the mixture. Roll out the pastry, cut into oblongs. Pur two tablespoons mixture on each piece, damp edges, fold over and press firmly.

Decorate each cookie with -pastry i leaves, brush over with raw egg, and bake 20 minutes in a quick oven. Wrap in grease-proof paper to pack.—Mrs. H.D., Wanganui.

Picnic Fruit Loaf. HWYO cups sultanas, 1 cup raisins., 1 x cup sugar, cups water, 2 tablespoons butter or good dripping, 1 cup chopped walnuts. Mix all into a saucepan and simmer for five minutes; allow to cool. Sieve 3 cups flour. 1 teaspoon spice, 1 teaspoon baking powder, 4 teaspoon salt, into a mixing bowl.’ Add the cooled fruit mixture and walnuts, mixing with a fork till in-, gradients are in a firm cake consistency. Put into a lined and wellgreased tin and bake in a moderate oven for one'hour. This loaf is better if made and left a few days before eating.—Mrs. J.M;, Napier. Old Dutch Cheese. r pillS very old Dutch cheese recipe is delicious served hot or cold in slices between buttered cracker biscuits. Campers will find it a bandy spread. Take jib. grated cheese, 4oz. oiled butter, J- pint cream, 1 teaspoonful made mustard, salt, cayenne pepper, 1 egg.- Beat the egg, add mustard and tjte other ingredients, and mix/ well. Place in buttered dish find bake slowly for 20 to 25 minutes. —Mrs R.8.A., Wellington. Banana and Egg Salad. rpwo dessertspoons powdered gelatine, 2 hard-boiled eggs, 4 bananas. 3oz. grated cheese, 4 teaspoon lemon juice. 4 cup mayonnaise. 14 cups hot water. Dissolve gelatine in hot water; add mayonnaise and sliced bananas. Sprinkle with lemon juice. Slice hardboiled eggs. Arrange sliced bananas and eggs in layers in a mould (a pudding basin with lid), sprinkling wit’ll the grated cheese. Pour jelly mixture over when it is thickening; set. Turn out when needed on a bed of crisp lei I uce.—Mrs. F.L.8.. Waipawa. Tongue Squares. yy/IIEN something cold is wanted. tongue squares preoared if advance lire satisfying. Yon will need: Mb. cold tongue. 111 b. mashed potatoes. 1 teaspoon minced parsley. 1 tablespoon minced onion. 2oz. butter. 3 beaten eggs. 2 or 3 tnblesnoons stock, salad radishes, and sliced hard-boiled egy. Put the tongue through a mincer. Mix it with the potatoes, butter, onion, parsley. pepper and salt to taste. Stir in the beaten eggs and stock. Shane with floured hands into bricks. Frv in a little melted butter or bacon fat till pale brown. When cold, arrange on a bed of salad in a pref tv dish and garnish with slices of hard-boiled egg and radishes. —Miss. L. 8.. Levin. Chicken Mould. 'THE following dish is suitable for X either chicken or fowl. Cook the bird, either whole or cut into joints, in water to cover, with a calf’s foot or some knuckle of veal, an onion stuck with cloves, half a dozen peppercorns, a bay leaf, a blade of mace, and some salt and pepper. When tender remove the meal, take off skin and bone, and arrange the meat in a mould, seasoning it lightly. Boil down the calf’s foot, stock, aud seasonings until the liquid is reduced to half. Pour it over the meat, put a weight ou top, and

leave to set. To make it go further, some sliced cooked sausages or -fillet of veal or boiled ham or tongue can be put in the mould. —Mrs. J.F., Ashhurst. White Pie. piHUKEN, ham; aud veal pie is as delicious cold as it is hot. Cut a young chicken into joints, removing the bones where possible. Cut about half a pound of veal and half a pound of lean ham into cubes. Mix some salt, pepper, paprika, and mace with some Hour, and dip all the meat in this until it is well coated, then dip it into a mixture of chopped parsley and grated lemon rind. Put in layers in a deep pie-dish or casserole. Cover with water or stock, slightly seasoned, and put on the lid or twist some greaseproof paper over the top. Cook gently for an hour and a half. Have ready some short crust pastry. Remove the chicken from the oven and leave for a few minutes to let out the steam, then wet the edges of the dish and fit the pastry ou top. Put back in the oven, which should now be hot, for a further half-hour, or until the pastry is nicely browned Uncooked Spread. r pwO ounces grated cheese, 2oz. grated Brazil nuts, 1 medium-sized tomato. Skin and chop tomato finely, put iu a basin aud mix into a paste with cheese and nuts. There is no cooking. Spread ou cream cracker.—Mrs. J.H., Wanganui.