COOKERY COMPETITION

New Zealand Herald, Volume LXIX, Issue 21248, 30 July 1932, Page 16

COOKERY COMPETITION

A POPULAR CONTEST

THE FOURTH CONTEST ANNOUNCEMENT ON MONDAY COMPILING A BOOK Cookery competition No. .3, for the best four soups —meat, vegetable, fish and a diabetic soup—closed last evening and the announcement of the prize-winners will be made on Wednesday next. Many entries were received, and in addition to the first and second prize-winners other entries of merit will be selected and published as on previous occasions. Widespread interest has been taken in all the contests to date and many women are seizing tho opportunity of gathering together the entries and so compiling a unique and valuable cookery book. The announcament of the conditions of Competition No. 4 will bo made on Monday.

CHILD'S SCHOOL LUNCH MORE ENTRIES PUBLISHED Further entries of merit in connection with the No. 3 cookery competition for the best school lunch are as follows: Mrs. R. B. Hammond, Milford Road, Takapuna, Auckland: —During the winter mouths a warm luncheon is most desirable, and, as a thermos flask can now be obtained for Is 6d, this is within the means of most people. For a nourishing and appetising lunch give:— Hot vegetable soup in thermos flask, two slices of wholemeal bread and butter, one slice of cake, say. ginger bread containing nuts, dates and raisins, one apple, banana or pear. Total cost, about 3d. Cheese and Onion Pasty Mrs. G. R. Jackson, 125 Hinemoa Street, Rotorua: —Hard-boiled egg with brown bread and butter; cheese and onion pasty, an apple. Take three or four onions, peel them, and place in cold water with a pinch of soda. When the water boils, pour it off. Then slice the onions and cook till tender. Now make a thick, white sauce with some of the water the vegetable was cooked in, and milk, thicken with milk and flour mixed to a paste. Leave till nearly cold. Make plain pastry dough with one and a-half cups flour, one-third cup dripping or butter, teaspoon baking powder and mix with water. Roll out. fairly thin, say, Cut into six pieces. Grate 2oz. cheese into the onion mixture, season with pepper and salt, and make turnover-pasties by spreading a portion on each piece of pastry. Bake till a nice brown. Total cost, 6d. Will make six or eight lunches. ' Honey and Raisins Mrs. A. C. Galpin, Pongakawa, R.M.D., Te Puke:— From a day-old Ipaf of brown bread, cut, for the average child's appetite, four slices of a medium thickness, spread these generously with butter and between two of them put a thin smear of honey and a layer of seeded raisins. For the remaining slices, use fresh crisp lettuce, a sprinkle of cheese, and a little celery salt. Two or three fingers of zwieback or scrunch (bread cut into strips and thoroughly dried in the oven), either dry or buttered, will be welcomed by most children, besides giving their teeth some work to do. Of course, the ever popular apple, or, if unprocurable, a fresh raw carrot must finish the meal. If the lunch ,is wrapped in grease-proof paper and carried to school in a tin or small box, it will not lose its freshness, the sandwiches being just as appetising at lunch time as when cut in the morning. Total cost, 2£d.