COOKERY COMPETITION

New Zealand Herald, Volume LXIX, Issue 21245, 27 July 1932, Page 3

COOKERY COMPETITION

THE PRIZE-WINNERS CHILD'S SCHOOL LUNCH SOME NUTRITIOUS MEALS COMMENTS OF THE JUDGE The announcement is made to-day of the winning competitors in the No. 11. competition instituted by the New Zealand Herald for the best school lunch for a child. It was stated that the lunch should be appetising and satisfying and at the same time should contain the best food values. The winners are:— MRS. C. V. MARSHALL, 7 Ruarangi Road, Mount Albert, first prize, £1 Is. MRS. ELIZABETH MAY, School House, Waharoa, second prize, 10s 6d. Other meritorious entries have been selected and have been awarded 2s 6d each. Theso are as follows: — MRS. S. P. HUTTON, Aratapu, Northern Wairoa, North Auckland. MRS. A. C. GALPIN, Pongakawa, .R.M.D., Te Puke. 'MRS. WINGFIELD, Dignan Road, Point Chevalier. • # MRS. J. McKENZIE, Marohcmo, North Auckland. MRS. R. B. HAMMOND, Milford Road, Takapuna. MRS. OVERY, Clevedon. MRS. W. GILMOUR, 18 Patterson Street, Sandringham, Auckland. MRS. L. S. SPACKMAN, 29 Faulder Avenue, Heme Bay, Auckland. MRS. G. R. JACKSON, 125 Hinemoa Street, Rotoftia. MRS. C. MACKAY-WOOD, 176 Jervois Road, Heme Cay, Auckland. MRS. S. PHIPPS, Ranolf Street, Rotorua. MRS. A. H. LEIGH, 25 Gordon Road, Mount Eden, Auckland. As in the case of the previous competition a great many entries were received not only from Auckland and its immediate suburbs but also from many districts outside the province. The judging was carried out by Mrs. A. M. Mann, lady demonstrator at the Auckland Gas Company s cookery department, who found much to interest her among the entries. The Summing Up In discussing the entries Mrs. Mann said that many were exceedingly well planned, and if they were in general use children were remarkably well cared for. One thing which struck her, however, was that there was not so much use made of wholemeal bread as there might have been. Brown bread was sometimes used, but that had not the qualities in it that wholemeal bread had. Some very economical and good meat pastes were made and should be appetising and wholesome. A very great use was made of marmite, sometimes by itself in bread and butter sandwiches but frequently in combination with other foods. " I was struck by the wonderful variety of fillings that were sent in for sandwiches," she said. " Some of these were remarkably good. Great use was made of figs, dates and chopped nuts, and such a combination is, of course, very nutritious. " The idea of making a mixture, pressing it and keeping it by seemed to me to be very good.' . . Mrs. Matin was strongly of the opinion that no lunch should cost more than 3d. " When it is remembered that a, good three-course dinnor can be had in the town for Is, in comparison it is absurd to spend more than that amount upon a lunch for a .child," she said. " Another thing that I was struck by was the knowledge of food values shown by some of tlie competitors and their remarks upon various combinations." Several very attractive ideas for doing up the lunches were also sent in, and speaking generally Mrs. Mann was impressed by the care and attention given to the children's lunches by the mothers. "It was altogether a very interesting competition," she said. First and Second Prizes The following are the recipes which have been awarded first second prizes in the No. 11. competition—a school lunch. FIRST PRIZE, £1 Is; Mrs. C. V. Marshall, 7 Ruarangi Road, Mount Albert. — Fish and lettuce sandwiches, nut and raisin sandwiches, plain oatmeal biscuit, a few dates, an apple, cocoa. Use wholemeal bread for three-quarters of the sandwiches and white bread for remaining quarter, as children are apt to grow tired of wholemeal bread if given no other kind. Make some of the sandwiches entirely of wholemeal bread and the remainder of wholemeal bread on one side and white bread on the other side. Fish Sandwiches. —Smear a little marmite on buttered bread, put on fish (left over from steamed fish and flaked), and lettuce torn (not cut) into small pieces. Place other piece of buttered bread on top and press together. Wrap in greaseproof paper. Nut and Raisin Sandwiches. —On buttered bread place whole roasted peanuts and raisins evenly. Place other piece of buttered bread on top and press together. Wrap - in grease-proof paper, after cutting into convenient sizes. Butter oatmeal biscuit and wrap similarly. Wrap dates separately also. Wrap the sandwiches, biscuit and dates in a cloth or serviette and place in lunch box or school bag together with apple and unbreakable mug for cocoa. (At most schools hot cocoa is procurable every day on payment of 3d per week.) Total cost for lunch 3d. SECOND PRIZE, 10s 6d; Mrs. Elizabeth May, School House, Waharoa. —With a little 'forethought the school lunch for boys and girls can be an ever-ready quickly prepared and varied meal. Have made and put away in tins oat cakes. The oat cake and apple habit is readily and easily formed. Dates can bo preparod and put away in bottles. Jam or preservi«ig bottles are ideal. Savoury Rolls. —Butter or spread good dripping on brown bread cut very thinly. Put a little grated cheeso and chopped lettuce leaves on and roll. I sometimes use left over vegetables, mashed and seasoned, or raisins, grated apple, etc. Give two or more if necessary. Oat Cakes.—To make these take of oatmeal seven ounces or oatmeal four ounces and flour three ounces, as preferred, two teaspoons butter or dripping, quarter teaspoon salt. Mell> fat in two tablespoons boiling water. Mix into dry ingredients. Sprinklo board with oatmeal. Roll out very thinly. C.ut into shapes and bake slowly till crisp through. Stuffed Dates.—Stone 'dates, place two or three peanuts, Brazil nuts or almonds in and roll., Give six of these. Drink of milk or cocoa* Milk is supplied in some city schools. Cocoa is supplied in most schools. A raw ripe apple. Total cost 23d. Meritorious recipes which havo beon accepted at the rate of 2s 6d each will bo published on Thursday and following days.