Mary's Mixing Bowl

New Zealand Journal of Agriculture, Volume 65, Issue 5, 16 November 1942, Page 319

Mary's Mixing Bowl

Favourite Recipes

This month’s competition in the “Mixing Bowl” has been won by “Country Friend,” Gore, for the following entry:— ANCHOVY PASTE. 21b. steak, J- teaspoon cayenne, 1 teaspoon pepper, Jib. butter, 1 teaspoon mace, 2 tablespoons • anchovy sauce, 3 teaspoons salt, . 4 teaspoon nutmeg. Cut up steak, and . put in basin with rest of ingredients. Cover and put in pot of boiling water and steam 4 hours. Pour off juice, mince the meat, and add juice. Seal in airtight jars. GINGER PUDDING. 1 large cup flour, 1 tablespoon butter or dripping, 2 tablespoons golden syrup, 1 dessertspoon sugar, 2 teaspoons ginger, 1 teaspoon soda. Dissolve dripping or butter and soda in 4 cup boiling water. Mix golden syrup and sugar into it, then stir in flour . and ginger. Steam 2 hours. Serves 6 persons.— Gladwin, Crownthorpe.

LEMON JELLY. 4 eggs, 4 dessertspoons gelatine, 1 teacup sugar, rind and juice of 1 large lemon, 2 teacups milk. Beat sugar with egg yolks. Add milk and gelatine dissolved in one teacup of water (cooled). Add rind and juice of lemon. Fold in stiffly beaten whites. Sets in 5 minutes in the hottest weather. Avoid using the white pith of — Mum, Gisborne. SAGO PUDDING. ' 2 tablespoons sago, 2 tablespoons butter, 2 tablespoons wheatmeal, 1 cup fruit, 1 tablespoon golden syrup, 2 tablespoons sugar, 1 cup breadcrumbs, 1 teaspoon carb, of soda dissolved in 1 tablespoon of cold milk. Enough milk to cover sago. Soak sago overnight in enough milk to cover. Melt golden syrup, and butter, and mix with the rest of the ingredients. Place in buttered dish, and steam 24 to 3 hours. Kim, Auckland. VEGETABLE PASTIES. Make pastry as follows: —1 cup wholemeal, 4 cup flour, 4oz. butter,

4 teaspoon baking powder, pinch of salt, and milk to mix. Rub butter into flour and baking: powder mixed, mix and roll out. Cut into squares, fill with vegetable filling,, and fold over. VEGETABLE FILLING. 2 or 3 sliced tomatoes, 1 chopped, onion, 4 cup grated cheese, 4 cup breadcrumbs, seasoning. Bake 15 to 20 s minutes. This is a change from sweet things until the fruit is ripe.— J.F.,. Auckland. RHUBARB AND VANILLA JAM. To every pound of rhubarb allow fib. sugar (or gib. sugar, and a pinch of salt). Cut up rhubarb, and cook till tender in a little water to prevent burning, add sugar and boil f hour. Stir in 4 teaspoon vanilla, and bottle. Actually the quantity of vanilla varies With the quality.— Home Cook, Hawke’s Bay. SPRING f SALAD ROLLS. Spread slices of bread with butter, and in each slice roll a mixture of diced radish and spring onion. Arrange rolls in lettuce leaves, put carrot rings and slices of hard-boiled eggs over the top, pour over , thick dressing, and serve with cold meat. M., Feilding. LEMON MARMALADE. Don’t throw away your lemon skins after using the juice for drinks. To the skins of four good-sized lemons sliced up thinly, add a quart of water.

Allow to soak 24 hours. Cook until soft, then add IJlbs. sugar and half a teaspoon of salt. Boil up quickly, for about f hours, or until it jells. Brynmawr, Aramoho. CHRISTMAS CAKE. 1 lb. butter, 1 lb. sugar, 10 eggs, 1 heaped teaspoon baking powder, 2 lbs. flour, 1 lb. currants, 1 lb. sultanas, 1 lb. raisins, 4 oz. mixed peel, 4 oz. almonds (chopped), wine glass of brandy. Beat butter to a cream add sugar, then eggs one by one (unbeaten). Mix baking powder with flour, add to mixture, then fruit dredged with flour, and lastly brandy. Cook four and a half hours in moderate oven. SAUCE FOR CHRISTMAS PUDDING. 1 large tablespoon butter, 1-J cups hot water, 1 tablespoon . lemon juice, 2 tablespoons flour, 1 cup brown sugar, grated nutmeg. Put the butter into a saucepan, and, when butter is melted, stir in the flour and mix well. Then pour in gradually the hot water, and stir over the fire till well cooked. Then add the sugar, lemon juice, and a small quantity of grated nutmeg. FROSTED LEMON PIE. li cups boiling water, 2 tablespoons sugar, II tablespoons cornflour, 2 eggs, grated rind and juice of 2 lemons, pastry. Blend cornflour with a little cold water, and stir it into the boiling water over the fire. Add sugar, and cook till thick, then add lemon juice and rind. Separate the yolks and whites of the eggs; beat yolks and stir in. Cover a tart-plate with pastry, and bake. Pour mixture in. Whip up the egg whites stiffly with a little sugar, and spread on top. Lightly brown in the oven. IMPERIAL CREAM SOUP. 1 cup strained tomatoes, 3 tablespoons flour, i teaspoon thyme, 2 cups water, 1 bay leaf, 1 cup milk, 1 teaspoon salt. Heat the tomato and water with the bay leaf and thyme, to boiling. Stir the flour smooth. Heat milk and thicken with the flour, and whip it into the boiling liquid. Add salt, and serve. CAULIFLOWER LOAF. ■ . 1 head of cooked cauliflower, 1 cup milk, i cup flour, 4 eggs, j teaspoon salt. Divide the cauliflower into small bits. Stir the flour smooth with.J cup milk. Heat the rest of, the cup of milk to boiling, and stir into it the flour mixture; stir till thickened. Beat the eggs, and stir the white sauce into them; then add the salt and cauliflower. Put into a greased bread-tin; stand in an under dish of water, and bake till firm.

SCALLOPED TOMATOES. 1 tin tomatoes, 2 cups bread- - crumbs, 2 tablespoons butter, sliced onion, 1 teaspoon salt. Steam the onion and cut up the tomatoes. Put a layer of crumbs in the bottom of a pie-dish, then, a layer of tomatoes and onions and another layer of crumbs. Dot over with butter, continue until dish is full, putting a layer of crumbs last. Bake about 15 minutes. CLIFFORD TEA COOKIES. 2 cups brown sugar, 1 melted butter, 2 eggs, 3 cups flour, 1 teaspoon bicarb, soda, 1 cup finelychopped walnuts, pinch of salt. Knead into shape of a bar of soap and leave all night; next day cut into thin slices and bake in moderate oven. Best made in cool weather. CURRIED TOMATOES. Chop 1 large onion finely and fry in 2 level tablespoons of margarine or good dripping until a nice yellow (do not brown).

Add 1 chopped apple, lib. skinned and sliced tomatoes, i level tablespoon curry-powder, 1 teaspoon vinegar or lemon-juice, salt, pepper,. J cup stock or water. Simmer 5 minutes, add 1 cup boiled rice and heat thoroughly without cooking tomato to pulp. Serve with slices of lemon. ! SOUR-CREAM COOKIES. Beat 2 eggs, add 1 cup sugar, | cup sour cream, 1| ' cup melted butter, i teaspoon vanilla and beat together. Add i teaspoon bicarb, soda, | teaspoon nutmeg and 2 cups flour well sifted together. Drop spoonfuls on to buttered slide and bake for 8 to 10 minutes in a moderate oven. DATE ROLLETTES. Cream J lb. butter .with j- lb. sugar, add 1 beaten egg and beat in i lb. s.-r.-flour. Roll dates in with hands, making little balls, and bake on buttered tray in slow oven till pale brown.