Recipe Corner

IT has been suggested by a woman reader in the central Pacific, that we publish readers’ recipes, which use local ingredients, or ingredients that are readily obtainable in the Islands.

It has been our experience that Islands residents are rather backward in anything that calls for “audience participation,” but if we receive sufficient suitable recipes we will be happy to publish one or two each month and to pay 10/- for each one

published.

If you think the idea a good one, and have a favourite recipe, send it in with your name (not necessarily for publication) and address.

There is considerable scope for a recipe exchange of this kind—each year many new brides go to the Pacific Islands to set up house for the first time. Think of the sad fate of their husbands if some one does not show them how to disguise the flavour of the can, and to utilise the usually limited local produce to extract the maximum number of vitamins.

Here are a couple of recipes (from Aurora, Central Pacific, who sug

gested Recipe Corner) to start the

ball rolling;—

Islands Fruit Cake

2 tablespoons butter. 1 small cup sugar. 2 eggs. 2 tablespoons golden syrup. 1 small cup coconut cream.

Vz coconut grated and dried in oven with a Uttle sugar.

Vz teaspoon salt.

IVz teaspoons baking soda. 2Vz cups flour. 1 heaped teaspoon mixed spice. 2 to 4 cups dried fruit.

Cream butter and sugar, add eggs, syrup and coconut cream. Mix dry in gredients with the dried fruit and coco nut, and gradually add to the beaten butter, etc. Put into well-lined tin and bake in fairly slow oven, IVz to 2 hours.

Test with a straw or skewer.

This cake has a delicious nutty flavour and makes an excellent Christmas cake.

Mango Chutney For Curries And

Cocktail Savouries

I lb sliced mangoes. 1 lb sugar.

H lb sultanas. 2 oz almonds. 1 pint malt vinegar. 2 oz garlic. 2 oz dried ginger. 2 oz dry chillies.

Vz teaspoon salt.

It is most important to select firm, mature mangoes that are not fully ripe.

These do not mush, and so the pickled

slices can be used on toothpicks as savouries and in many other ways.

Peel and slice the mangoes; chop the almonds and sultanas; grind or finely mince the garlic, ginger and chillies.

Mix with the vinegar and boil 20 minutes, stirring all the time.

To prevent evaporation of the liquid, pour on a little paraffin wax before sealing down the chutney in jars.