Cinderella Semolina

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The Ingredient Everyone Has Forgotten

Overseas where the tradition of good cooking is old and well established, semolina is one of the cook’s favourites. The continental housewife turns again and again to semolina to give quality and variety to her dishes. Here in England its virtues are less widely known and is often let at home when there is a party on. This is a pity, because even without the touch of a fairy godmothers wand, semolina can do much to improve the quality of many dishes.

Semolina is made from a special Durum wheat; this is a harder grain than that used for ordinary flour, and gives special character to good cooking. Cakes made from semolina acquire a rich flavour and taste as though they contain more eggs. Biscuits made from semolina have an added crispness and a fuller taste. Semolina too, is the most “foolproof” way of thickening soups. It is also the basis of a number of simple, popular puddings, which can be varied easily from day to day.

In the recipes which follow, you will find a selection of tried semolina recipes which have been found to be popular and useful.

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Semolina and the Second Course

Semolina is very helpful for sweets and puddings. It is possible to whip semolina mixtures to a snowy cream without the trouble or expense of using eggs. It helps to make light inexpensive and attractive dishes which children love. As the basis of a milk pudding it is both quick and appetising. It takes, for instance much less time than rice and is easier to give variety to the dish.

Throughout the booklet a “spoonful” means a rounded spoonful, in so much, that there is as much above the spoon as in the spoon.

The Recipes

Puddings

Milk pudding

  • 2 tablespoonfuls of semolina
  • 1 dessertspoonful of sugar
  • 1 pint of milk
  • Flavouring to taste

Heat the milk in a reasonable size pan, and stir in the semolina with a wooden spoon and bring to the boil. Continue to stir and allow to boil for three minutes. Remove from the heat and add the sugar and flavouring. Pour into a greased pie dish, dot with margarine, and place under a grill, or in a hot oven for a few minutes until it turns golden brown.

Semolina milk pudding is even more delicious and has a higher food value if an egg is added. This should be beaten and added at the same time as the sugar and flavouring. The pudding is then baked in a fairly hot oven for thirty minutes at regulo 6 [400°F].

Here are eight suggestions for giving variety to the basic recipe, all of which take little time to prepare;-

  1. Stir in a little grated chocolate, cocoa or coffee essence.
  2. Try a chocolate pudding—flavour with both coffee essence and cocoa to taste.
  3. Top each helping with a spoonful of lemon curd.
  4. Put some chopped dates or fruit puree at the bottom of the dish.
  5. For butterscotch pudding; melt two tablespoons of brown sugar with one ounce of margarine. Cook together for about two or three minutes and then stir into the pudding.
  6. For a caramel pudding; place two ounces of white sugar with a tablespoonful of water into a strong saucepan. Boil without stirring until brown. Add immediately to the milk pudding and mix well.
  7. For bishops pudding; after baking spread the top with marmalade and scatter with some brown nuts.
  8. For children; add a little mashed banana or black currant puree to each individual helping.

Apple Icebergs

  • 1½ tablespoonfuls of semolina
  • ½lb apples
  • 4ozs sugar
  • 1 teacupful of water
  • 1 pint of cold custard

Peel, core and slice the apples then cook them in water with the sugar. When tender, rub through a sieve and return to the pan, then sprinkle in the semolina while stirring, then boil and continue stirring for a further three minutes. Turn into a large bowl and beat for a minute or two and leave to cool. When nearly cold, beat again until the mixture turns white. Pour the custard into a glass bowl and arrange the apple mixture in rocky heaps on top. Serve as cold as possible.
Sufficient for 4 people.

Lemon Snow

  • 2 tablespoonfuls semolina
  • 3 tablespoonfuls warmed golden syrup [3ozs]
  • 1 pint of water
  • 4ozs of sugar
  • Grated rind and juice of a goof sized lemon

Heat the water, sugar and syrup. Stir in the semolina and bring to the boil, then continue stirring for a further 3 minutes. Empty into a large bowl, and beat in the lemon rind and the juice, then set aside in a cold place. When cold beat until the mixture becomes white, then leave again until quite cold. When cold, give a final beat, and server in a piled glass dish, or individual dishes, decorate to taste.
Serves 4 people.

Chocolate Whip

  • 3 tablespoonfuls of semolina
  • 2 tablespoonfuls sugar
  • 1 tablespoonful of sugar
  • 1 tablespoonful of cocoa
  • 1 pint of milk
  • 2 eggs
  • 1 small teaspoonful of coffee essence
  • 1½ teaspoonful vanilla essence
  • Apricot or marmalade jam

Mix the semolina, cocoa and sugar into a thin cream with some of the milk. Bring the rest of the milk together with the margarine to the boil and pour onto the semolina mixture while continuing stirring. Return to the pan and continue to boil and stir for a further three minutes. Remove from the heat and add the beaten egg yolks and flavouring. Beat the mixture together and leave to cook in a covered basin. When nearly cold beat again and fold in the stiffly whished whites of the eggs.
Serve very cold, piled in the serving glasses on top of a teaspoon of jam and decorate to taste.
Serves 4 people.

Orange Basket

  • 2ozs semolina
  • 6 oranges
  • 1 pint of milk
  • 1 large tablespoonful sugar
  • Strips of angelica

Choose 6 medium sized orange with flat tops and bottoms so that they will stand upright, then cut in half. Remove the juice and pulp and rub through sieve or strainer. Heat the milk and sugar, then sprinkle in the semolina and stir and boil for 3 minutes. Remove from the fire [heat] and add the juice and pulp. Pour the mixture into the empty orange halves. When cold arrange a strip of angelica to form a basket handle over each case. Just before serving decorate with a ring of grated chocolate or demerara sugar.

Plum Melba

  • 1½ tablespoonfuls semolina
  • 3 tablespoonful sugar
  • ½ teaspoonful of vanilla essence
  • 1lb plums cooked in one teacupful of water and sweetened to taste

Strain the plums thoroughly from the juice and stone them, divide equally and place them in individual glasses [4]. Bring the juice and 3 tablespoonful of sugar to the boil, then stir in the semolina, continue stirring and boil for 3 minutes. Add the vanilla essence and turn the mixture into a large bowl. When cool beat the mixture briskly until it becomes nearly white, then pile on top of the plums and decorate with a cherry, serve chilled.
Sufficient for 4 people.

Coffee Cream

  • 1½ tablespoonful semolina
  • 1¼ pints of milk
  • 1 tablespoonful of sugar
  • ½oz powdered gelatine
  • 2 teaspoonful of Nescafe, or 3 teaspoonful of Camp Coffee essence
  • For garnish 2 or 3 ice cream bricks and grated chocolate

Melt the gelatine in ¼ pint of milk over a gentle heat. Heat the remainder of the milk and stir in the semolina, and bring to the boil. Continue to stir and boil for 3 minutes. Remove from the heat and add the sugar, stained gelatine and coffee flavouring to taste. Lastly beat in the butter then turn into a wetted mould or divide into 4 glasses.
Let the ice cream soften a little, then break up with a fork and pile on the cold coffee cream and top off with a little grated chocolate. Serve as cold as possible.
Serves 4 people.

Bakewell Tart

  • 2ozs semolina
  • 3ozs self raising flour [sieved]
  • 3ozs margarine 3 oz sugar
  • 1 egg
  • 2 tablespoonfuls of milk
  • ½ teaspoonful almond essence
  • Short pastry as required
  • Jam to suit taste

Line a shallow tin with short pastry and spread a little jam of choice over the bottom.
Make up the filling as follows;- Cream the sugar and margarine together, then beat in the egg. Stir in the sieved flour and semolina and the milk, and lastly the almond essence. Spread the mixture over the jam and bake in a moderate oven for approximately one hour [Regulo No. 4. 360°F].
Sufficient for 4-6 people.

This recipe is recommended by the lady who gave use the recipes, she also states that the pastry tastes delicious if made with stone ground wholemeal flour).

Kentish Pie

  • 1 tablespoonful of semolina
  • ½ pint of milk
  • 2 bay leaves or other flavouring
  • 2ozs margarine
  • 2ozs sugar
  • 1 good tablespoonful of currants
  • 1 well beaten egg
  • Short pastry as required

Line a shallow fireproof dish with short pastry. Heat the milk and add the bay leaves and keep hot over a low heat for 20-30 minutes to extract the flavour. Remove the bay leaves and stir in the semolina and bring to the boil. Continue to boil and stir for a further 3 minutes and add the sugar, currants and egg. Cool a little, then pour into the pastry lined dish, and bake for 30 minutes in a hot oven [Regulo No 6. 400F].
Serves 4 people.

Chocolate Meringue Pie

  • 1½ozs tablespoonful semolina
  • ¾ pint of milk
  • 2ozs sugar
  • 1 dessertspoonful of cocoa
  • 1 dessertspoonful of sugar
  • ¼ teaspoonful of vanilla essence
  • Yolk of 1 egg
  • White of one egg
  • 1 tablespoonful of cold water
  • Short pastry
  • Jam to taste

Line the sides and bottom of a deep pie dish with pastry, and cover with a jam of choice.
Mix the semolina, sugar and cocoa together. Heat the milk and stir in the semolina mixture. Bring to the boil and continue to stir and boil for 3 minutes. Remove from the heat and beat in the egg yolk and vanilla essence. Cool a little, and pour into the pie dish. Whisk the white of the egg until fluffy; add the water and whisk until it is stiff enough to stand in a peak. Next whisk in the sugar, and pile on top of the pudding. Bake in a slow oven for 1½ to 2 hours at [Regulo No. 2. 315° F].
Sufficient for 4 people.

Walnut Macaroon Tartlets

  • 1oz semolina
  • 1oz grated walnuts [weigh after shelling]
  • 4ozs of sugarWhite of 1 egg
  • 1 tablespoonful of water
  • 1 tablespoonful of jam [of choice]
  • 4ozs self raisin flour
  • 2ozs of fat
  • 1 teaspoonful of sugar
  • Yolk of 1 egg
  • 1 dessertspoonful of water

Make up the pastry as follows;- Place the flour and sugar into basin, then rub in the fat. Next stir in the yolk of an egg with water and stir into a stiff paste. Roll out thinly, and line 12 greased patty tins with the pastry [save any trimmings for use as decorations later]. Put a small amount of jam of choice at the bottom of each tin.
Now make up the filling. Beat the white of egg until frothy [about 1 minute], then stir in the semolina, sugar and grated walnuts and mix into a soft consistency with water. Divide the mixture into the patty tins.
Roll out the pastry trimmings and cut them into strips about 2 inches long and ¼ inch wide. Place two of these strips to form a cross on top of each macaroon tartlet. Bake in a slow oven for 40 minutes at Regulo No. 2. 315°F.

Savoury Dishes

Semolina is a great help in making savoury dishes. Soufflés made with semolina stay up far better. If you use semolina you will be relieved of the worry and anxiety of wondering how your soufflé will turn out when you open the oven door, semolina used in Welsh rarebit economises the use of cheese and prevents it becoming oily and stringy when melted.

Cheese Soufflé

    2 oz semolina 2 or 3 oz of grated cheese 1 egg 1 pint of milk 1 spoonful of readymade mustard Salt and pepper to taste

Heat the milk and when hot sprinkle in the semolina and boil for 3 minutes stirring all the time. Add the mustard, salt and pepper and most of the cheese, remove from the heat. When the cheese has melted, beat in the yolk of an egg. Beat up the egg white very stiffly and fold lightly into the mixture. Pour the whole mixture into a greased, fireproof dish and sprinkle the remaining cheese on top. Bake in a hot oven, until just set [about 30 minutes] at Regulo No.6. 400°F.
Serve immediately.
Serves 4 people.

Sweet Soufflé

Make as for a cheese soufflé, but omit the cheese and seasoning. Sweeten and flavour the mixture as desired, and serve with hot jam of choice.

Haddock au Gratin

  • 1½ozs semolina
  • 1oz margarine
  • ½lb smoked fillet of haddock
  • ¾ pint of milk
  • 1oz grated cheese
  • 1 tablespoonful of breadcrumbs
  • Pinch of cayenne

Cut the haddock into small pieces. Heat the milk and when hot sprinkle in the semolina and stir well. Continue to stir until it has boiled and thickened. Remove from the fire and stir in the fish cayenne and margarine, then turn into a fireproof dish. Mix the grated cheese with the bread crumbs and sprinkle on top. Put tiny pieces of margarine here and there, and bake in a hot oven until nicely browned for 40 minutes at Regulo No.6. 400°F.
Sufficient for 4 people.

Jumping Jemimas

  • 3 tablespoonful of semolina
  • ¼ pint of water
  • 1 oz margarine
  • 2 oz grated cheese
  • 2 eggs
  • ½ teaspoonful mustard
  • Salt and pepper to taste
  • A pinch of cayenne
  • Deep fat for frying

Heat the water and margarine together, and stir in the semolina, bring to the boil. Beat well over a gentle heat until the mixture is smooth and leaves the side of the pan clean. Cool a little and beat in the cheese, egg and mustard, then season to taste.
The fat for frying the jimimas may be cooking fat, clean dripping or oil. And should be not less than 2 inches deep in the pan [a strong saucepan may be used, providing it is strong]. Heat the fat, until a faint wisps of vapour rises from the pan, then drop the in mixture a spoonful at a time. The jemimas will sink to the bottom of the pan and after a few seconds rise back to the surface.
Continue to fry, turning them in the fat until nut brown on both sides [5-10 minutes]. Drain well, and serve with a small whole baked tomatoes, green peas or spinach.
Serves 4 people.

Cheese Flan

  • 1 good tablespoonful of semolina
  • ½ pint of milk
  • 1 egg
  • 3ozs grated cheese
  • ½ teaspoonful of mustard
  • 2ozs breadcrumbs
  • 1oz margarine
  • Salt and pepper for flavouring
  • Short pastry as required

Line a shallow tin or fireproof dish with short pastry. Heat the milk, and stir in the semolina and bring to the boil then continue stirring for 3 minutes. Remove from the heat and stir in the beaten egg and three quarters of the cheese. Add the mustard and season to taste, then pour the mixture into the dish or pan.
Melt the margarine and mix it with the breadcrumbs and the remaining cheese, and add a little salt and pepper. Sprinkle this over the cheese mixture and bake in a hot oven for about 30 minutes at Regulo No.6. 400°F. Serve hot or cold, with sprigs of parsley arranged on top.

Cheese and Tomato Pie

  • 3ozs semolina
  • 1 teaspoonful of baking powder
  • 3ozs margarine
  • 4ozs grated cheese
  • 2 eggs
  • 1lb of tomatoes
  • 2 onions, for frying 1oz margarine

Peel and chop the onions, then fry them very gently in the fat until tender, but not browned [about 20 minutes]. Skin and slice the tomatoes, and place them in a pie dish. Pour the cooked onions over the tomatoes and sprinkle with salt and pepper.
Sift the semolina and baking powder into a basin and rub in the margarine and cheese. Mix all the ingredients together with the beaten the beaten eggs and spread over the tomatoes and onions in the pie dish. Bake in a hot oven for 30 minutes at Regulo no.6. 400°F.
Serves 4 people.

Welsh Rarebit

  • 1 dessertspoonful semolina
  • ¼ pint of milk
  • 3ozs of cheese
  • ¼ teaspoonful homemade mustard
  • A pinch of cayenne
  • Salt and pepper to flavour
  • 4 squares of hot buttered toast

Heat the milk and stir in the semolina. Bring to the boil, and boil and continue stirring for 3 minutes. Next stir in the cheese, mustard and seasoning and continue to stir over a low heat until the cheese is melted. Spread the mixture over the squares of toast and brown under a grill, serve very hot.

Semolina and Soups

Semolina is a blessing for thickening soups. Unlike flour it can be added at the last moment; it can be scattered into hot stock in the saucepan; it does not have to be mixed into a smooth paste before use; using semolina it is easier to obtain the right degree of thickness.

Onion Soup

  • 1½ oz semolina
  • 1oz of margarine
  • 1oz grated cheese
  • 2 onions
  • 1 meat stock cube which has been dissolved in a little water
  • 1½ pints of water
  • ½ pint of milk
  • 2 teaspoonfuls of salt
  • Pepper

Peel and chop the onions and fry them slowly in margarine until tender. Gradually add the water, meat cube and seasoning. Simmer for about 1 hour, then stir in the semolina. Bring to the boil and stir and boil for a further 3 minutes. Add the milk and reheat without boiling, then add the grated cheese.
Serves 4 people.

Cakes and Biscuits

A little semolina makes a big difference to cakes and biscuit, try the following recipes.

Fairy Cakes

  • 4ozs of semolina
  • 4ozs self raising flour
  • 4ozs granulated sugar
  • 4ozs of margarine
  • 2 eggs
  • Flavouring as required

Sift the flour and semolina together and set to one side. Cream the margarine and sugar together and beat in the eggs, add flavouring if desired. Stir in the flour and semolina and then divide the mixture into pre. greased bun tins. Sprinkle the tops with sugar and bake in a fairly hot oven for about 15 minutes, Regulo No.5. 380°F.
Note: Do not over grease the tins.

Paradise Buns

  • 3ozs self raisin flour
  • 3ozs margarine
  • 2ozs semolina
  • 3ozs sugar
  • 1 egg
  • Grated rind and juice of a small orange

Sift the flour and semolina together and mix in the grated rind, then set aside. Cream the sugar and margarine together then beat in the egg. Stir in the dry ingredients, alternating with the stained juice. Divide into greased bun tins or paper cases and bake in a fairly hot oven for about 20 minutes at Regulo No.5. 380°F.

Jamaica Cake

  • 4ozs semolina
  • 4ozs plain flour
  • 4ozs brown sugar
  • 3ozs margarine
  • 1oz cocoa
  • 2 good teaspoons baking powder
  • ½ teaspoonful ground cinnamon
  • 1 good tablespoonful of golden syrup
  • ½ pint of milk
  • 1 egg
  • 1 teaspoonful coffee essence
  • 1 teaspoonful vanilla essence
  • For filling: 3 oz brown sugar, ½ oz of butter or margarine, 1 small teaspoonful of rum or a few drops of rum essence

Sift the semolina, flour, baking powder, cocoa and cinnamon into a basin. Melt the margarine, syrup in the milk over a gentle heat, then pour onto the beaten egg. Add the essence and stir the whole mixture into the dry ingredients. Mix well, and turn into a greased cake tin [6 inch diameter by 3 inch high] and bake in a moderate oven for 45 minutes at Regulo No.4. 360°F. Turn out and leave to cool overnight.

Next day, cut into 3 layers and sandwich together with a filling made as follows;- Beat the butter and sugar into the cream and gradually work in the rum.
Comment;- Reported to be very nice, but small.

Biscuits

Shortbread

  • 5ozs of margarine
  • 4ozs semolina
  • 3ozs self raisin flour
  • 2ozs sugar

Sift the dry ingredients into a basin, and rub in the margarine, then knead all of them together.
Roll the mixture out to ¼ inch thickness and stamp into shapes of choice. Place well apart on a greased baking tin and bake in a moderate oven for 10 to 15 minutes at Regulo No.4.360F.
Dredge the tops lightly with sugar whilst still hot and leave them to harden for a few minutes before removing from the baking tin.

Fairings

  • 5ozs self raising flour
  • 4ozs semolina
  • 4ozs margarine
  • 4ozs sugar
  • 1 small egg
  • ¼ teaspoonful of ground cinnamon

Sift the dry ingredients into a basin, and then rub in the margarine. Bind the mixture together using the egg. Flour a pastry board well and roll out the mixture to ¼ inch thickness. Stamp into rounds and place on a greased baking tin. Brush the tops with water and dust lightly with sugar and bake in a moderate oven for 10 minutes at Regulo No.4.360°F.

Ginger Snaps

  • 5ozs margarine
  • 4ozs semolina
  • 4ozs self raisin flour
  • 4ozs sugar
  • 2 teaspoonful of ground ginger

Cream the margarine and sugar, then work in the sifted dry ingredients. Roll the mixture out to ¼ inch thickness and cut into small rounds and place on greased baking tin well spaced out. Brush the tops with milk and bake in a moderate oven Regulo No.4. 360°F. for 10 minutes.

Chocolate Shorties

  • 3ozs semolina
  • 3ozs self raisin flour
  • 3ozs margarine
  • 2ozs sugar
  • 1½ozs breakfast chocolate powder
  • Cream the margarine and sugar together, sift the dry ingredients and work them into the creamed mixture. Roll out, and cut into fancy shapes and place on a greased baking tin. Bake for 15 minutes in a moderate oven Regulo No.4. 360F. While still warm dust lightly with castor or icing sugar.

    Almond Fingers

    • 4ozs semolina
    • 4ozs self raisin flour
    • 4ozs castor sugar
    • 3ozs margarine
    • 1 small egg
    • 1½ teaspoonful of almonds
    • 1 teaspoonful of vanilla essence
    • 3 or 4 glace cherries

    Sift the semolina, flour and sugar into a basin, and then rub in the margarine. Next add the beaten egg and essence and mix into a stiff paste. Roll out half the mixture into an oblong shape and line a greased Swiss roll tin. Spread this thinly with apricot jam. Roll out the remaining mixture and lay it on top of the jam. Split the almonds and place in rows from side to side on top. Bake for 20 minutes in a moderate oven Regulo no.4. 360°F.
    Leave in the tin until cold, and then cut into fingers.

    Almond Spoon Biscuits

    • 4ozs castor sugar
    • 3ozs semolina and 3 oz self raisin flour sifted together
    • 3ozs margarine
    • 1 small egg
    • 3 or 4 cherries
    • 1½ teaspoonful of almond essence
    • 1 teaspoonful vanilla essence

    Cream the sugar and margarine together. Beat up the egg and add the almond and vanilla essence. Add the egg mixture alternately with the sifted flour and semolina to the margarine and sugar.
    Place a sheet of greaseproof on a baking tin. With two teaspoons, drop small portions of the mixture onto the greaseproof, leaving plenty of space between. Place a small piece of cherry in the middle of each biscuit, then bake in a slow oven for 20-25 minutes at Regulo No.3. 335°F.
    The biscuits will have spread out until thin and flat, and should be golden brown in colour. Leave to harden before removing.

    Miscellaneous

    Almond Paste (Marzipan)

    • 5ozs sugar
    • 4ozs semolina
    • 1 egg yolk
    • 1 teaspoonful almond essence
    • Few drops of water

    Mix the semolina and sugar. Add almond essence and a few drops of cold water to the yolk of the egg and beat well. Gradually add this to the dry ingredients. Care must be taken that the paste is not made to wet.

    Quick Bread Sauce

    • 1½ tablespoonful of semolina
    • ¾ pint of milk
    • 1 large onion
    • 8 cloves
    • 1oz margarine
    • Salt and pepper

    Peel the onion and stick the cloves into it. Place into the milk and keep hot for about 30 minutes to allow the flavour to be extracted. Remove the onion and stir in the semolina and bring to the boil. Continue to stir and boil for 3 minutes and stir in the margarine, then season to taste.

    Porridge

    Heat one pint of milk and water. When hot, shake in 3 oz of semolina and stir until it boils, Continue stirring, and boil for 3 minutes. Pour into a warm porridge bowls and serve with milk or cream, sugar or golden syrup.
    If thinner porridge is preferred add more liquid.

    Semolina Loaf

    • ½lb semolina
    • ½lb plain flour
    • 4ozs of sugar
    • 2ozs margarine
    • 2ozs cooking fat
    • 4 teaspoonful of baking powder
    • Grated rind and juice of a large orange
    • For the top 2 teaspoonful ground cinnamon, mixed with 2 teaspoonful of sugar.

    Sift the flour, semolina and baking powder into a bowl. Add the grated rind and sugar and rub in the fat. Strain the juice of the orange and make up to ½ pint ,with milk. Add this to the dry ingredients and mix well. Turn into a grease 2 lb loaf or cake tin and sprinkle the sugar and cinnamon over the top. Bake on the middle shelf of a moderate oven for 1¼ hours at Regulo No.4. 360°F.
    Leave over night before cutting, then serve sliced and buttered.

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