Mary's Mixing Bowl

New Zealand Journal of Agriculture, Volume 65, Issue 6, 15 December 1942, Page 384

Mary's Mixing Bowl

Tested Recipes

SPICED RABBIT WITH BUTTER BEANS. Soak J lb. dried butter beans overnight, then skin. Chop 1 onion, and put into a saucepan with a jointed rabbit, 1| cups water, 1| tablespoons brown sugar, | teaspoon mace, 6 cloves, 1 teaspoon ground ginger, a little salt, pepper, beans. Cover with tight-fitting lid, and simmer over low heat till rabbit is tender and beans are soft. Remove cloves, thicken gravy, and serve. VEGETABLE CUSTARD. 1 cooked cauliflower, 6 tomatoes, f pint milk, 2 heads celery, 2 eggs, 1 oz. cheese, seasoning. Cut cauliflower into sprigs, divide boiled celery into neat pieces, skin and slice tomatoes. Place a layer of cauliflower or celery in the bottom of greased casserole, season to taste and add a layer of tomato. Repeat layers till dish is three-parts full, finishing with cauliflower. Whip eggs slightly, add seasoning and milk, strain over vegetables and bake in moderate oven till custard is set, taking care that

it does not boil and consequently curdle. When set sprinkle with grated cheese, and brown under griller. FIG AND TOMATO CHUTNEY. Pare and core six apples, chop coarsely, together with six ripe tomatoes, and 12 dried figs, mince one small onion, one clove of garlic together, add to figs with one teaspoon of ginger, | cupful of honey, 1 tablespoon salt, 2 cupfuls of vinegar, J cup sugar, and | teaspoon cayenne pepper. Mix well together, cook slowly for two hours or longer, pour hot into jars, and seal at once. ROSE PETAL CONSERVE. Gather 1 lb. of red or pink cabbage rose petals, cover with water, and wash well, add J pint of water, cook gently half an hour, pour off liquid, squeeze the petals; return to saucepan with another J pint of water, 3 lb. of sugar, juice and rind of a large lemon. Simmer lg hours till petals are soft; stir in 1 teaspoon of carmine. When cool,

add 2 , drops of attar of rose, then bottle.. , . ' . PASSIONFRUIT CAKE. , i lb. butter, J lb. flour, j- teacup milk, | lb. sugar, 3 eggs, 1 teaspoon baking powder. Mix all ingredients, adding flour last, in which baking powder has been mixed, baking in buttered sandwich tins. Boil a little icing sugar and passion fruit together. When cool, spread between. Make icing for top, with icing sugar and passion fruit juice. STUFFED TOMATOES. Tomatoes, 1 dessertspoon butter, 2 tablespoons chopped onions, salt and pepper, 2 tablespoons breadcrumbs, 1 teaspoon chopped parsley, 2 tablespoons milk. Cut tomatoes in two, take out some of the pulp, mix the other ingredients together, and fill tomatoes with the mixture. Cover the tops with breadcrumbs, and bake in oven till soft, but not broken. Serve on toast. STUFFED TOMATO SALAD. Select some large tomatoes, 1 apple, nuts, celery, mayonnaise dressing, let-tuce-leaves. Cut tomatoes in halves and scoop pulp from each. Peel apple and chop it finely; cut celery into crescents. Wash lettuce-leaves, chop nuts roughly and mix all these with the tomato pulp. Place half a tomato on

each lettuce leaf, fill the case with the mixture and pour in . a little mayonnaise dressing. Sprinkle nuts on top of each tomato. DRIED-APRICOT BREAD. Take I cup dried apricots, 1 egg, 1 cup sugar, 2 tablespoons butter, 2 cups flour, J teaspoon bicarb, soda, 3 teaspoons baking powder, 3 teaspoon salt, 4 cup orange-juice, 4 cup water, 1 cup chopped Brazil nuts. Soak apricots for i hour, drain and chop. Beat egg till light, stir in sugar and mix well; add melted butter and stir. Sift flour with baking-powder, soda, salt and add alternately with orange-juice and water. Add nuts and apricots, mix well, pour into well-greased loaf-tin and bake in moderate oven. ' MINT JULEP. Squeeze juice from 8 lemons, rejecting seeds. Pick leaves from two bunches of mint, keeping most perfect sprigs for Garnish (about half a bunch). Add mint-leaves, 2 cups sugar and i cup of water ' to fruit-juice. Allow to stand, for half an hour (or till sugar is dissolved), turn into punchbowl, add ice and 14 quart of ginger ale and serve immediately in sparkling water glasses. JELLIED HAM SALAD. 2 cups chopped lean ham, 2 dessertspoons cold water, 14 tablespoons gelatine, 1 hard-boiled egg, 3 tablespoonfuls chopped chutney, seasoning, 1 cup hot stock, lettuce-leaves. Soften the gelatine in the cold water and dissolve in the stock; stir in the ham, seasoning and chutney. Slice the hard-boiled egg and place a slice at the bottom of small moulds, pour in the mixture and allow to set. / When cold turn each out on to a lettuce-leaf. WHITE FISH SALAD. Two cupfuls cold fish, cucumber, lettuce, beetroot, 2 hard-boiled eggs, mayonnaise, mustard and cress. Flake the fish, peel and slice the cucumber, wash and dry the lettuce and line a salad bowl with the outside leaves, using a layer of thinly-sliced beetroot to outline. Shred heart of lettuce and mix with the fish, seasoning lightly. Add mayonnaise (keep a little back) to cress and mustard. Then add the fish mixture. Arrange in centre of bowl and garnish with hard-boiled eggs and remainder of mayonnaise. DROVER’S CHRISTMAS GOOSE. Wash, dry and cut into slices l-j lb. liver, rub slices in a mixture of flour, salt and pepper. Cut 4 half-boiled onions into slices and mix with 1 cup of fine breadcrumbs and 1 teaspoon powdered sage. Put alternate layers of the liver and savoury mixture into a greased fireproof dish, add 4 pint stock or water and small pieces of dripping on top. Bake 14 hours in moderate oven.

CHICKEN SALAD. Cut up crisp lettuce, put in salad bowl, arranging well up the sides. Into the centre of this pile some cut-up cold steamed or boiled chicken, with finely-cut cooked ham. Garnish the edges with sliced tomatoes, and hardboiled egg whites chopped. Pour over the meat part a good mayonnaise sauce or salad dressing not allowing it to spread to the sides. SAVOURY MARROW ENTREE. Choose a r long thin marrow, cut off four rings, remove seeds and cook in a casserole dish or steam with a little butter pepper and salt. Fry 2 small sliced onions add 4 skinned and sliced

tomatoes and cook for a few minutes. Strain marrow liquor into onion and tomato, and thicken with a little flour. Put marrow on to rounds of buttered toast fill centres with onion and tomatoes. Sprinkle grated cheese over and serve hot. LEMON TEA CAKES. Rub into 14 breakfastcups flour 4 oz. butter or lard; add a heaped teaspoon Edmonds baking bowder, v and mix thoroughly; then add 6 oz. sugar, the rind of one lemon, and a little of the juice. Mix into a moderate paste with 2 well-beaten eggs. Divide into cakes, place on a greased oven . shelf, and bake in brisk oven for 20 minutes.