Requested Recipes

Poverty Bay Herald, Volume LXVI, Issue 19883, 9 March 1939, Page 13

Requested Recipes

From Chutney and Biscuits to Cakes

By MOLLY PARK

During the last few weeks I have had many requests for recipes, so I will give the required ones below, ana I consider that more than the' person requiring the receipe will find it useful. PEACH CHUTNEY Pare and halve sufficient peaches to weigh, when prepared, 31b. Put them in a large saucepan, add lj pints of vinegar, and stew until tender. Add iib. finely-chopped onions, 2 teaspoons ground ginger, 6oz. sugar, 6oz. raisins, and 3 teaspoons mustard to the stewed peaches and boil gently for one hour. Bottle and seal. This chutney greatly improves with keeping. GREEN MANGO CHUTNEY 6 large green mangoes l£lb. sugar lib. cooking apples 1 pint vinegar 2 small onions, 1 dessertspoon salt 18 cloves 12 peppercorns 6 small chillies with seeds extracted aib. raisins. Slice the mangoes, apples and onions very thinly, place in saucepan with the other ingredients, and boil for li- hours. . GINGER NUTS I,lb. flour 2ioz. butter J-pint (about) golden syrup £ teaspoon ground ginger 4- teaspoon carbonate of soda Pinch of salt. Melt the butter and golden syrup, then add all the other ingredients and mix to a stiff paste. Roll out on a floured board, cut into rounds, and put on a greased baking sheet. Bake in a moderate oven for about 15 minutes. CANADIAN DATE CAKE lib. dates 1 cup seeded raisins 1 cup chopped walnuts 1 cup white sugar 1 cup butter 2 eggs $ teaspoon soda dissolved in half cup of boiling water 1 teaspoon baking powder mixed m two cups of flour. Cream the butter, and sugar, add eggs and boiling water, then flour and lastly the fruit. Put in two tins and bake in a moderate oven for It hours. Do not cut for a few days. MELTING MOMENTS 4oz. butter 2oz. flour 2oz. cornflour loz. icing sugar 1 level teaspoon baking powder. Cream the butter and sugar well, then stir in the remaining ingredients. With a teaspoon or biscuit forcer put

| in small piles on a cold oven tray. Place a small piece of angelica or preserved cherry on each. Bake in a medium oven for about 10 minutes. When cool, join with lemon or passion fruit icing. SPONGE 1 cup sugar 3 eggs l. ! , cups flour li teaspoons baking powder i cup of boiling water l tablespoon butter. Cream the sugar and eggs until stiff, fold in the flour and baking powder, lastly adding the boiling water and butter. Bake in a moderate oven. 400 deg.. for 17 minutes. PIKELETS 1 egg 1 scant cup flour 1 cup milk 2oz. sugar li teaspoons baking powder. Beat the egg well, with the sugar, add the milk, then the flour with baking powder. A little molted buttei may be added. Rub a hot girdle with greased white paper. Drop the batter from a spoon. Turn with a broad knife when the bubbles begin to rise. Have a good heat to cook quickly. SCALLOPS OF CHICKEN Take one cupful of cooked diced celery, one cupful of water, in which the celery was cooked, hall a cupful of milk, two cupfuls of cooked chicken, salt and pepper, loz. butter, loz. flour. Make a sauce with the butter, flour, celery, water, milk and seasonings. Stir in the cooked celery Arrange the chicken and celery in alternate layers in a piedish. Cover with (buttered breadcrumbs and place 111 the oven until the crumbs are brown. “CIMAC” (A NORWEGIAN DISH) Take 11 b cooked meat, 1 egg,, 1 large round of bread, gravy, salt, pepper, loz. butter, loz. flour, 1 pint stock. Put into a basin a slice of bread 2in. in thickness and pour over it enough hot gravy to soak it, then beat it to a smooth batter. Beat the egg- well, mince the meat finely, add the meat, egg, sialt and pepper to the bread, stir in. a little sauce, mix all well together. Put this mixture into a well-buttered cake-tin, which it must exactly fit, press it well down, and bake in a quick oven for about half an hour. Let it stand a lew minutes after taking it out of the oven; then turn out on to a hot dish, sprinkle some breadcrumbs over it, and brown in the oven. When well browned pour round some brown sauce. To make the sauce: Put the butter in a saucepan to melt, let it brown, then add flour and mix well, cook for a minute or so, then add stock, and stir till, it thickens.