COMPETITION RECIPES

New Zealand Herald, Volume LXIX, Issue 21254, 6 August 1932, Page 7 (Supplement)

COMPETITION RECIPES

The following are two entries which have been received in connection with the No. 3 Cookery Competition of the New Zealand Herald for the best three out of four soups—fish, meat, vegetables and diabetic. Mrs. R. W. Wise, Nihotupu, via Glen Eden: —Good meat soup: Buy threepennyworth of meaty bones, wash well, place iu saucepan with a small teaspoonful of salt, add two tablespoonfuls of flour, pour on one and a-half pints of cold water, let como to boil, stirring occasionally. Place on side of stove to simmer for half an hour, then add one medium-sized onion chopped very thin, then another one and a-half pints of cold water, boil again and let simmer for one and a-half hours, add a small cup of vermicelli and a dessertspoonful of Worcestershire sauce. Cost sd. Vegetable Cream Soup.—Grate one medium-sized carrot, parsnip, turnip, and cut very thin one onion, and two stems off a stick of celery. If in season one cup of green peas. Pour over one and-half pints of boiling water, add one small teaspoonful of salt. Let simmer for one hour, then add one and a-half pints of milk and 2oz. of butter. Thicken soup with one tablespoonful of flour, and just before serving add one teaspoonful of chopped parsley. Cost 7Ad. Diabetic Soup.—Buy 6d worth of chicken giblets, wash and place in saucepan with one and a-half pints of cold water and half a teaspoonful of salt. Let simmer slowly for one and a-half hours. Cook three bunches of spinach, strain and add liquid to soup, also a little of tho spinach cut fine. Thicken with yolks of two eggs, well beaten. Cost lid. 'Mrs. R. S. Dobbie, 12 Rewa Road, Mount Eden: —Diabetic soup: Half a pound gravy beef, one pint of water, two tablespoonfuls of almond flour or gluten flour, one tablespoonful of cabbage cooked and chopped, one tablespoonful of cream, salt to taste. Cut the meat into small pieces, and simmer it in tho water for one and a-half hours. Strain, replace in the stewpan, add tho almond flour or gluten flour mixed smoothly with a little cold water, and stir until boiling. Stir and cook gently for about 10 minutes, add the cabbage and cream, and season to taste. Cost about sd. Note: Root vegetable should not be used for diabetic soups. Fish Soup.—One pound of terikihi, or any white cheap fish, one quart of water, one gill of milk, loz. of butter, loz. of flour, very small onion, three sprigs of parsley, a very small blade of mace, half teaspoonful of* lemon juice, salt and pepper. Cut the fish and its bones into small pieces, place in stewpan with the water, onion, parsley, mace and a little salt, simmer gently for about 20 minutes, then strain. Melt the butter in the stewpan; stir in the flour, cook one minute, but do not let it brown; add the stock and milk, bring to the boil, stirring meanwhile, and simmer for four minutes; add the lemon juice and serve. Cost from 4d to sd. CaiTot Soup, with Rice. —Two pints of ■water, one pint of milk, four large carrots, one onion, one stick of celery, l£oz. of butter, one tablespoonful of cornflour, two tablespoonfuls of cooked rice, salt, pepper, sugar and nutmeg. Cut all the vegetables into small pieces and cook them for 10 or 15 minutes in hot butter without browning, add the water and simmer ■until the vegetables are tender (about 40 minutes). Then rub them through a fine sieve. Return to the stewpan, add the milk, salt, pepper and a little nutmeg, bring to the boil, mix the cornflour with some milk, pour it into the soup and stir five minutes. Add the sugar to taste, add the rice and serve. Cost sd.