COOKERY COMPETITION

New Zealand Herald, Volume LXIX, Issue 21247, 29 July 1932, Page 3

COOKERY COMPETITION

THE THIRD CONTEST PRIZES FOR SOUPS APPETISING AND GOOD Tho third of the series of competitions which is being held by the New Zealand Herald closes to-night. It will take the form of the best four soups—vegetable, fish, meat and a diabetic soup. Tho judging will be based on any three of these, although four are asked for. As before, the prizes offered are one guinea for the first and half a guinea for the second. Other meritorious entries will be accepted at the rate of 2s 6d each and published. The judging will be carried out by Mrs. A. M. Mann, lady demonstrator at the Auckland Gas Company's cookery department. COMPETITION No. 111. First prize, £1 is; second prize, 10s 6d. Best lour recipes lor Soup, these comprising Fish, Meat, Vegetable and Diabetic Soups, the judging to be based upon the best three out ol the lour. The cost of each must be stated. Recipes may be written or typed. If not typed they should be written clearly in ink on one side of the paper only. Tho name and full address of the competitor should be written on a separate slip of paper. Entries should be addressed: New Zealand Herald, Auckland, and competitors are asked to write on the outside of the envelope " Cookery Competition, No. 3." Competition No. 3 will bo open until the last Mail this evening, and the announcements will bo made on Wednesday, August 3. CHILD'S SCHOOL LUNCH NUTRITIOUS RECIPES FOOD VALUES STUDIED Some of the accepted entries in tho Herald Cookery Competition No. 2 for a__ child's school lunch, are published b'elow. They are as follows: A Balanced Meal Mrs. L. S. Spackman, 29 Faulder Avenue, Herno Bay, Auckland Take half a pint or more of soup made the previous day from shin, gravy beef, bones and an assortment of vegetables. Milk can also be added to the soup if desired. Even though the child may have to drink it cold it is equally as beneficial as when warm. Include in the lunch two or three dainty sandwiches of white bread, butter and marmite or similar product; two dainty sandwiches of wholemeal bread and butter, spread with honey and raisins; one dainty sandwich of wholemeal bread and grated cheese. The soup is rich in protein and mineral salts from the vegetables. Marmite is rich in phosphates and mineral salts, as well as the growtb-promot : ng vitamin 13. Whole meal contains the fibrous matter necessary to every person to keep the regular habits of the system, and supplies additional mineral properties. Raisins contain a high proportion of iron and fruit sugars, and honey is an energy-forming food of which children need a considerable amount. The average child of 12 or 14 years requires a minimum of 600 calories for a lunch. Allowing one ounce of butter, one ounce of grated cheese, and sufficient, honey to hold the raisins in the sandwich, this meal has a food value of approximately 861 calories, the additional number being provided for in the bread, which is an energy-forming food and is therefore used up by all active children. The cost of the above meal is 4jd, and what is more important, it provides a completely balanced diet. A little variation can be made by giving the child wholemeal scones, egg sandwiches, meat or cheese sandwiches, ( j/ilf a pint of milk, and an apple if economy is not a consideration. Home-mado Lunch Mrs. W. Gilmour, 18 Patterson Street, Sandringham, Auckland.—Take ono small cup Boston baked bears, two slices brown bread and butter, two bran biscuits, six dates, ono apple, one small bottle milk. To make Boston baked beans take one cup haricot beans, one tablespoonful treacle, and salt to taste. Simmer the beans in water until nearly tender, then pour them into a baking dish, using the broth also. Mix the treacle into the beans, add salt. Set in a slow oven, and bake for at least one hour until nearly dry and nicely browned. To make brown bread take one cap whole-wheat flour, one cup white flour, one teaspoonfui sugar, half teaspoon salt, two dessertspoons syrup, one small teaspoon soda, one small piece melted butter, one and a-half cups buttermilk or sour milk. Mix together dry ingredients, add butter and syrup, put soda in buttermilk or sour milk, add to mixture. Let stand 10 minutes before putting in oven; bake in moderate oven 45 minutes. To make bran biscuits take one cup flour, throe ounces butter, ono small teaspoon cream of tartar, half teaspoon baking soda, one cup bran, half cup sugar. Mix all together with a little water, and roll out thin and bake in a moderate oven. Dainty Dates.—Cover tho dates with hot water for a moment or two, then wash in cold water, removo the stones and fill each cavity with chopped walnuts. Total cost of ono lunch, 3d.