COMPETITION RECIPES

New Zealand Herald, Volume LXIX, Issue 21248, 30 July 1932, Page 7 (Supplement)

COMPETITION RECIPES

Tie following recipes are among those vhich were accepted in the No. 1 Cookery Competition for a dinner of three courses for five people—two adults and three children—which was held by the New ■ Zealand Herald. The other accepted recipes have already appeared in the daily/columns of the Woman's Page. A Depression Dinner Mrs. Crowther, Pukeatua, Waikato:— Soup a la slump; rabbit pie; mashed potatoes; Maori cabbage/ slump steamed pudding. / ; Soup a la Slump.—Save all water vegetables have been boiled in such as onions, carrots and potatoes, also rice. (I keep all my vegetable until I have enough for stock.) Then mix all together, add a Jiaridful of barley or rice, and a celery leal'. Boil till the rice or barley is cooked. If you haVe a cooked carrot, chop it up and! add. Then add the same quantity of milk, also pepper and salt and thicken with flour and water. If you have a bono put it in the vegetable water, but it is not necessary. This makes a good economical EOUp Rabbit Pie.—Cut tho rabbit up into nice-sized pieces, put in saucepan with half en onion, pepper and salt. Cook gently till tender. Place in a piedish and put hard-bdiled eggs cut in half all round the dish inside. Cover with pastry and bake till brown. For the pastry take one cupful of flour, threequarter cupful of gocd dripping, a little salt and one and a-half teaspoonfuls of baking powder. Rub floi/r and dripping together, add powder and salt and enough water to leave the mixture stiff and roll out. Then cover the piedish, but be sure to leave holes in the pastry to let. out the steam. Eat hot or cold. Mashed potatoes; Maori cabbage (sow ■thistle). This makes a nice green vegetable and we often have it in the spring when we have nothing else. Cut tho thistle when young and boil with a littlo water, pepper and salt. Strain and servo very hot. y Slump Steamed Pudding.—Ono and ahalf cupfuls flour, one tablespoonful dripping rubbed into it, one small teaspoonful of soda mixed in one breakfast cupful milk, one cupful sugar, two tablespoonsful jam. Place mixture in basin and cover with butter paper. Place in saucepan half full of boiling water and steam gently tw# and a-half hours. This pudding is nico made with dates, sultanas or marmalade. Cost. —Soup a la slump, 6d; rabbit pie, 6d;; vegetables, 3d; pudding, 6d. Total cost, Is 9d. j Savoury Dinner Mrs. T. E. Cornwell, 13, Hillsboro Road, Mount Roskill, OnehungaVegetable soup; stuffed steak; roast potatoes and pumpkin; boiled cabbage; steamed or boiled jam pudding. Vegetable soup.—Mince one carrot, ono parsnip, ofie onion, ono turnip; add ono tablespoonful rice, two tablespoonsful barley, two tablespoonsful lentils, pepper, salt and parsley to taste. Boil all till tender in Enough water to cover, then add half-a-pinfc of milk and thicken. Enough vegetables (uny vegetables) and cereals can be cooked to last four or five days and a little taken out and n:ilk added as required. Stuffed Steak and Vegetables.—Ono pound of; steak, stuffed and roasted; roast potatoes and pumpkin; boiled cabbage. To boil the cabbage, cut and wash, place in saucepan with three tablespoonsful of water and one of butter; salt to t-aste, turn occasionally with a fork. Cooked this way the cabbage retains its goodness, instead of it being thrown away in tho water. Steamer or Boiled Jam Pudding.—one and a-half , cupfuls flour, one small cupful sugar, three tablespoonsful good dripping, ona And a-half teaspoonfuls baking powder, milk to mix. Rub dripping into flour, add sugar, baking powder and milk. Line the bottom of the basin with jam snd pour in mixture. Any of these following may be used for a change: Dates, golden syrup, ginger, figs or currants. Cost. —Soup, 4d; steak and vegetables, Is 2d; pudding, 4d. Total, Is lOd.