THE COOKS' SHOW

Evening Post, Volume CVII, Issue 24, 29 January 1929, Page 11

THE COOKS' SHOW

DISPLAY AT OLYMPIA

PRODUCTS THAT APPEAL

NEW ZEALAND'S PART

(From "The Post's" Representative.) LONDON, 27 th Nov.

It is appropriate that the Cookery and Pood Exhibition at Olympia should bo held so near the Christmas season. The Empire Marketing Board mako a special display, "Make this an Empire Christmas." As one stands before the Empire section, set up in imitation of graceful architecture, one reads on the walls in goldeii letters: "There's an Empire harvest in every month." On each side of' the entrance gate are tho words: "Mako this an Empire Christmas. Always ask for Empire products."

Tho board's exhibit is a comprohen/sive one—more so than on many previous occasions of the sort. Canada comes in with a very large exhibit of their attractive apples. They also show their cereals, tinned fruit, honey, and cheese.

New Zealand has a stand at a corner of the temporary edifice, and has arranged an attractive exhibit. Cheese and butter are tho main products shown, and 2d cartons of the latter are being sold throughout the period of the exhibition. A novelty is the Stag Brand honey. As a matter of fact, this is the Imperial Bee sold under this label by a Bristol firm. A fine pyramid of jars at the corner of the stand calls attention to tho Imperial Bee brand. Then there aro lunch tongues, tohcroas, whitebait, and dried milk. The labels of these tinned articles still leave much to be desired, especially when they are in juxtaposition with the bright artistic labels seen on the British goods.

It is interesting to find quite an attractive display of New Zealand apples. These are the last of a quantity which have been stored at Southampton since July. Delicious, Statesman, and Stunner are shown in very good condition. Rome Beauties had also been kept, but these were affected with bitter pip and were not exhibited. Golden baskets of New Zealand apples at this time of the year are most unusual. ■ Assuredly the cool storage test this year has been very successful. THE MEAT TKADE. Four wax models of New Zealand lamb on this occasion represent the meat trade. It is recorded for all to see: "New Zealand mutton and lamb are officially guaranteed a pure and wholesome nutritious food without preservatives of any description. The British meat of delicacy." The produce of Great Britain itself holds a prominent position in the show. The Irish Free State and Northern Ireland both show their excellent eggs, bacon, and potatoes. Australia has an exhibit of fruit salad, passion fruit, honey, dried fruits, wines, and eggs; South Africa its wines, fruit, and figgs. It is interesting to note that in 1925 the quantity of eggs sent to this country from South Africa was 79,ti9i! boxes; 86,445 boxes in 1020, and 111,437 boxes in 1927. These, by tho way, are finding great favour with the trade and the public, and just at present are selling at 16s per 120.

Cyprus, the latest of British colonies, shows brandy, tobacco, and cigarettes.. Dried fruits,--sultanas, and raisins are the less important exports; India shows seeds, cereals, ana bottled fruit; and the British West Indies arrowroot and chocolate.

Mrs. Hornibrook (a patriotic New Zealarider), who is looking after the West Indies stall, is pursuing a campaign in favour of the correlation of Empire products in cooking. For instance, she demonstrates what can be done with a mixture of West Indian, honey and New Zealand dried milk. Why should people necessarily drink milk? she questions. In dried milk there are 40 per cent, of animal protein, 50 per cent, of minerals. Why should not the public be taught to eat this milk which contains such valuable properties?

KING'S CHRISTMAS PUDDING.

There are many features of the exhibition which are of absorbing interest to the people on this side of the world. It is unnecessary to particularise these. There are one or two other features, however, which affect tho Empire as a whole. I'or instance, great interest is being taken in tho making of the King's Christmas pudding. It is being composed entirely of Empire products from a recipe supplied by the King's chef, Mr. Andre Cedard. It will weigh a ton, and twelve large bowls are being filled with the mixture and visitors are invited to stir it. The pudding is being cooked in from SO to 100 sections, and on Saturday, Ist December—the last day of the exhibition—these sections will be pieced together, before the public, until the complete pudding is built up. Portions of the pudding will eventually be shared by hospitals and charitable institutions. A beautifully printed booklet issued by the Empire Marketing Board appeals specially to every woman, when she i* buying her Christmas presents and her Christmas faro, to choose first the products of her own country and next tho products of the Empiro Countries beyond the seas. It is ex-plained (hat every woman who makes this an Empire Christinas will be thrice blest in her buying. "She will delight those for whom she buys. After all, near or far, there is still no beating tho quality of what your own folk grow and your own folk make.

"She will help those from whom she is buying. Every purchase that you make speeds a message of encouragement to another home somewhere. See that your messages this Christmas go to cheer homes in your own country and homes in Empiro countries beyond the soas.

"She will help her country. Better employment in tho Empire at homo and swifter development in the Empire overseas. These arc the things upon which the prosperity of your country and the fortunes of your children depend. If you care for these things make this an Empire Christmas." The booklet gives a list of edible products and the countries from which they come, as well as many useful Kmpire recipes. FRENCH CHEF'S HEARTBEEAK. M. Escoffler, tho famous 83-year-old chef, who is judging the exhibition, is a critic of English teas. He said: "Now I live in the South of France and often I visit Paris. There, every day, I see your English teas growing more popular. It breaks my heart. The bread and butter, jam, the cake and pastries, oh, they sear my soul. .For how can one eat and enjoy a dinner—the king of meals—an hour or so later? How can ono appreciate the cooking, the food or the wines? A cup of tea, a. dainty slice of bread and butter or cake at 4 o'clock—only that. "The art of cooking is tho study of the people who eat the food. Each nationality has its own manner of living. English cooking is nutritive, but it does not flatter tho palate. Your chefs, after the usual fifteen to twenty years of apprenticeship, can bo as clever as any." M. Escoffler starter] his career at the age of 13 in the kitchen of a Nice Kjstaurant.