COOKERY COMPETITION

New Zealand Herald, Volume LXIX, Issue 21254, 6 August 1932, Page 16

COOKERY COMPETITION

SAVOURY CONTEST CLOSES FIFTH PRIZE OFFERING | ANNOUNCEMENT ON MONDAY Cookery Competition No. 4 for the six best savoury supper dishes closed last evening, and the announcement of the prize-winners will be made on Wednesday The great vogue for savouries has been . responsible for much interest having been taken in the competition and some exceedingly interesting, original and appetising recipes have been sent in. These should be of special value to the woman who is anxious to add variety to the menu, whether for entertainment purposes or for household consumption. The announcement of the conditions of Competition No. 5 will be made on Monday morning. THE BEST SOUPS SUCCESSFUL ENTRIES FURTHER GOOD RECIPES NOURISHING AND TASTY Two of the entries which were accepted in the No. 3 Competition for the best three soups out of four—fish, meat, vegetable and diabetic —are published below Two others in the same contest will be found in the Women's Page of the Supplement. 1 Mrs. R. A. Johnston, Box 3, Kaitaia, .North Auckland: — Meat Soup.—Save one quart of stock in which boiled mutton was cooked; add one onion, chopped finely, quarter cup of pearl barley. Boil steadily about one and a-half hours. Just about twenty minutes before serving, sprinkle in two large tablespoonfuls of oatmeal, boil briskly, season, and serve hot, adding finely-chopped parsley just before using. Cost, 3d. Vegetable Soup.—Scrape four large artichokes, peel and mince one large onion, add one small turnip and one large carrot. Cut ap finely and cook in one quart of vegetable stock saved from vegetables cooked at previous meal, such as spinach, beans, carrot; thicken with one large tablespoon sago 6prinkled in twenty minutes before serving. Add on© tablespoon of tomato sauce, and serve hot. Cost, 6d. Diabetic Sonp.—Half a pound gravy beef, one pint water, two tablespoons gluten flour, one tablespoon of cabbage, I cooked and chopped, one tablespoon of, cream, and salt to teste. Cut meat into small pieces and simmer it in the water for one and a-half hours. Strain, replace in the stew pan, add gluten flour, mixed smoothly with little cold water, and stir until boiling. Stir and cook gently for about ten minutes. Add cabbage and cream, and season to taste. Cost, 3d. .. * Mrs. Louis Skinner, 146 Ladies' Mile, Ellerslie:— Vegetable Soup.—Take cabbage leaves, oelery, one each of carrot, parsnip and turnip, also parsley, spinach, potato, barley. Thoroughly cleanse all vegetables. Put into pot the outside leaves of a cabbage, as they contain more mineral salts, also leaves of celery and stalk, parsley, spinach and potato in skin. Cut in half six shallots with skins on, as they give colour to soup; also take two tablespoons of barley and three quarts water. Simmer two hours, strain, return to pot. Grate carrot, turnip, parsnip and celery, skinned of all fibre. Simmer half an hour. Have grated cheese ready and sprinkle freely over each bowl of soup. Cost, 6d. Diabetic Sonp.—Sheep's head, a good bunch of parsley, and tomatoes. Soak head in salted water for one hour, cleanse thoroughly and put in saucepan with two quarts of water and parsley. Bring to boil, remove scum and simmer until meat is cooked. Takes about one hour. Take from saucepan, remove meat and return bones to simmer another half-hour. Strain. Brains, which have been cooked separately, mash and mix with soup, add pulp of two tomatoes (bottled when cheap), seasoning of salt and squeeze of lemon. Meat can be eaten later. Cost, 6d. Meat Sonp.—Take two pig's trotters, part of shin of beef, and barley. Put into a pot the trotters and the shin chopped into three pieces. Add two tablespoons of barley and three quarts of water. Simmer three hours; strain; remove all meat from bones. Put the soup back into the saucepan with one pint of milk; thicken to consistency of thin cream. Add salt to taste. Cut meat into eatable pieces, also the gristle from the shin, and put into soup. Be liberal with chopped parsley and a squeeze of lemon. Cost: Trotters, 2d; shin, 2d; barley and parsley, ljd; total, sid. The bones can be boiled again and will make one and a-half pints of stock ready for another soup.