COOKERY COMPETITION

New Zealand Herald, Volume LXIX, Issue 21252, 4 August 1932, Page 3

COOKERY COMPETITION

THE FOURTH CONTEST SIX SUPPER SAVOURIES i AIDING THE MENU t ] The fourth of the series of cookery competitions is now being held by ' the New Zealand Herald and takes c tho form of the six best supper c savouries. _ c COMPETITION No. IV. ' First priise, £1 Is; second prize, 10s 6d. j The best six recipes for Supper Savouries. These must be economical, well selected and appetising. 1 As before, the prizes offered are one guinea for tho first and half a guinea j for the second. Other meritorious entries ] will be accepted at the rate of 2s 6d ] each and published. 1 The judging will be carried out by Mrs. ' A. M. Mann, lady demonstrator at tho Auckland Gas Company's cookery depart- < ment.. Recipes may bo written or typed. If ] not typed they should be written clearly . in ink ou ono side of tho paper only. ] The name and full address of the com- ] petitor should bo written on a separate slip of paper. j Entries should be addressed: New Zea- j land Herald, Auckland, and competi- j tors aro asked to write on tho outside of , the envelope " Cookery Competition, No. 4 -" . . . i Competition No. 4 will be open until the last mail to-morrow night, August 5, ; and the announcements will be made on : Wednesday, August 10. THE BEST SOUPS HINTS FOR HOUSEWIVES SOME .GOOD IDEAS A number of entries of merit were accepted in the No. 3 cookery competition instituted by the Herald for the best three soups out of four. Somo of these are published below and others will appear on following days. Mrs. W. Gilmour, 18 Patterson Street. Sandringham, Auckland. —Fish Soup (Mock Oyster) : Shred a small cabbage and place in saucepan with enough water to cover. Cook till tender, then add one pint milk and about half cup of salt codfish, minced fine, 2 crackers rolled, butter the size of a walnut, a dash of cayenne or pepper; heat gradually to tho boiling point. Serve at once with crackers or tiny cubes of wholewheat bread nicely browned in oven. Cost, 7d. Meat Soup.—Two lb. meat and bones (beef, veal or mutton), three pints water, one onion, ono carrot, half turnip, three sticks celery, one teaspoonful salt, quarter teaspoonful pepper, four peppercoins, four cloves, one bunch herbs. Remove fat from meat, wash bones. Cut up meat and break up the bones. Put into saucepan, add cold water, salt and peppei. Bring to boil slowly. Add vegetables and herbs. Simmer for five hours. Strain through colander. Cost/ Bd. Vegetable Soup.—Ono carrot, one turnip, one bunch leeks, a small piece pumpkin, one stick celery, six tomatoes, two tablespoons butter, two tablespoons flour, j one bay leaf and two quarts watei, or vegetable stock of any kind. Put the butter in a saucepan, add all the vegetables cut into little cubes, cover with lid and let cook for half-hour; then stir in tho flour, mixing it well. Add the broth or water and simmer slowly until vegetables are cooked; remove the bay leaf and add salt to tasto. Cost, sd. Mrs A. J. Hall, 80 Cook Street, Auckland City'.—Fish Soup: One small schnapper (about lib.), two onions, small piece of carrot, two pieces of celery, one tab espoonful of chopped parsley, two tablespoonfuls of flour,, half-pint milk, a slice of stale "bread, seasoning. Thoroughly wash fish in two waters; put all the trimmings into a saucepan, with vegetables cut up small, in one quart of cold water. Simmer about two hours, skimming occasionally. Strain, return to saucepan, add fish (divided into pieces) ; break the bread into the soup, add thickening of flour and milk; season; simmer gently for 10 minutes; add chopped parsley. Cost. Schnapper, 6d; onions, Id; carrot, celeiy and parsley, Id; bread and flour, Id; milk, Id. Total cost, lOd. Sheep's Head Broth.—One sheep .s head, two carrots, two onions, ono turnip, two strips celery, bunch of herbs (parsley, thyme and bayleaf), one tablespoon ful rice, salt and pepper to taste. Remove the brains and tongue from a sheep s head (split) and soak the head in salt and water for about 12 hours, changing the water often. Put it into a largo saucepan with a good handful of salt, cover ) with water, bring to tho boil, strain and wash well. Return to saucepan, add about three quarts of water, bring to the boil, skim thoroughly; add one teaspoonful salt, simmer for three hours. Meanwhile cut vegetables into dice, add the herbs and a tablespoonful of rice to tho broth. Continue cooking another hour, then take up tho head, cut tho meat into <*ce, return to tho broth and simmer for a few minutes. Take out tho herbs, season to taste. Use brains and tongue separately. Only a portion of tho meat need be served in the broth. Cost: Sheep's head, 6d; vegetables, 4d; rice and salt, pepper, Id. Total, lid. Diabetic.—Two small. vegetable marrows or one large one, four pints of white stock, ono onion, a little salt and cream. Pare and slice tho marrow and onion, boil them in the stock for two hours, rub them through a sieve, re-heat, add. salt and quarter-pint of cream. N. 8.; This is a very nourishing and delicate soup for an invalid. Cost: Marrows, 3d; onion, £d; cream, 3d; stock, 3d. Total cost, 9^d.