COOKERY COMPETITION

New Zealand Herald, Volume LXIX, Issue 21249, 1 August 1932, Page 3

COOKERY COMPETITION

ideas for housewives PRIZES FOR RECIPES Six SUPPER SAVOURIES The fourth of the series of cookery competitions which is being held by the, jfnw Zealand Herald is announced today and will tako the form of the six best tapper savouries. The jaded palate in these gophisticated days seems to demand somoihipg °f this nature, especially after a cloving sweet, and tho woman who will go to a little trouble in preparing savouries js compensated by the appreciation with which tliey meet*. To young a in:! old they ore alike acceptable and with a little ingenuity and originality some delicious savouries can bo made. COMPETITION No. IV. , Tlrst prize, £1 Is 5 second prize, 10s 6d. The best six recipes for Supper Savouries. These must be economical, well selected and appetising. As before, the prizes offered are one guinea for tho first and half a guinea {or the second. Other meritorious entries bo accepted at tho rato 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. T , liecipos may be written or typed, not typed they should be written cleaily in ink on one side of the paper only. The name and full address of the competitor should be written on a separate Blip of paper. Entries should be addressed: New ZeaU.ND Herald, Auckland, and competitors ap asked to write on the outside of tb>a envelope " Cookery Competition, No. IV." Competition No. IV. will be open until the last mail on Friday night, August .5, j arid the announcements will be made on [Wednesday, August 10. best school lunch / ■ SOME GOOD IDEAS The last of the accepted entries which tfere sent in for No. 3 Cookery Competition for the best school luncli are published to-day and are as follows: Mrs Overv, Clevedon.—Sandwiches of brown bread and butter with liver and bacon filling. I'lain, slightly sweetened bran WU «th ™«ro .»"< „ lel °°" filling. Include an apple in the lunch. To prepare the filling take one small (lice of bacon and one slice of liver cooked, and minced while hot;; mix wit enough bacon fat to form a paste, and f.pread on the brown bread. tilling for biscuits is made as follows :--Take one mid seeded raisins, one piece lemon peel, mince, and add some lemon juice, and spread on buttered biscuit. Ihis filling makes enough for seven lunches. Biscuits are made as follows: One cup of hran, one cup of flour,two ounces of buttei, two ounces of sugar. Mix with little milk ; cook in moderate oven 10 mmutes. lni is enough for seven lunches. Cost of one Junch 3d. _ , Oheese Paste

Mrs. Wingfield, Dignan Road, Toint Chevalier: — , For the school lunches I use brown bread every time, and good butter.'For filling for the sandwiches, cheese is nourishing and economical Take one ounce of oheese, mashed with fork, little sal , pepper, two teaspoonfuls of lemon juice, wliiclL will make the cheese quite soft Add dessert spoon of f.nely-choppkl parsley, mix well together and thoroughly incorporate with lib. of butter. This can be mad 3 the day before and will keep for three or four days. It means, too, .hat there is onlv one spreading of the slice of bread, which is a saving of lime •» the early morning. For one child, two full rounds of the loaf, spread with eheeso paste, and two rounds of buttered and one covered with seeded raisins, shou r, make a good school lunch, with an apple to follow. Cost, 2jd. Mock Crab Filling Mrs. C. Mackay-Wood, 176 Jervois Road, Heme Bay:—Mock crab sandwiches- nut and sultana loaf and fruit. ' Mock Crab.—Grate on lemon grater one ounce of dry cheese, work into paste with few drops of tomato sauce, using a silver knife, then spread, on thin slices ci brown or white bread and butter place a smal lettuce leaf or a slice of tomato on the paste before placing the top slice Cut into dainty sandwiches. Add two or three slices of the nut loaf, buttered, am on orance, apple or banana. Nut and Sultana Loaf.-Beat two eggs in a mixing bowl, add one cup of sugar nnd one cup of chopped salmi s. We ] beat, then add four cups of floui, f°u teaspoons of baking-powder and one ol salt, also one cup ot sultanas or iai. , find about half a pint of mil.i. soft, pour into greased baking tin an 1 let stand for 20 minutes. Then bake m a moderate oven for 40 to 50 minute.). Enough for 10 or 12 lunches. Keeps well '"whole nut loaf, 1* 2d; portion an.l butter,- 2d; fruit and sandwiches, 3 2 d. S'.'otal cost for child, s.jd.