COOKERY COMPETITION

New Zealand Herald, Volume LXIX, Issue 21273, 29 August 1932, Page 3

COOKERY COMPETITION

' the eighth contest \ USES FOR ORANGES A HEALTHFUL FRUIT The announcement is made to-day of Hie new cookery competition for this tfeek, which will bo for four practical uses for oranges. These will include a preserve, 'two dinner sweets, one hot and the father cold (tho latter might include jnoulds, jellies, etc.), and an orange beverage. Oranges are now well in season and it is common knowledge that they possess, like • lemons, great dietetic ayd Jnedicinal value. When il ey are plentiful, as they are just now, they should be used as much as possible. They are the friend mankind, in the spring time, pnd they possess extraordinary sustaining qualities. COMPETITION No. 8 First prize, £1 Is; second prise, 10s 6d. Tour Practical Uses for Oranges, »' these to include a Preserve, two Dinner Sweets, one hot and one ■ cold, and an Orange Beverage. ; As before, tho prizes offered aro one guinea for the first and half a guinea for the second. Other meritorious entries will he accepted ./at the rate of 2s 6d each and published. The. judging will be carried out, by Mrs. i\ M. Mann, lady demonstrator at the - Auckland Gas Company's cookery departmay bo written or typed. If not typed they should be written clearly in ink on one side of the paper only. The name and full address of tho competitor should be written on a separate clip of -pspcr. Entries should be addressed: New Zeajjixd Herald, Auckland, and competitors aro asked to write on the outside of the envelope " Cookery Competition No. 8." The entries will be received up to the last mail on Friday night, September 2, an d the announcements of the winning competitors will be made on the following [Wednesday, September 7. DINNER WITHOUT MEAT HELPFUL SUBSTITUTES SOME SAVOURY DISHES . / Two of the entries which have been Accepted in connection with the Cookery Competition No. 6 for a vegetarian dinner are published below: — Mrs. La'nce Phillips, St. George Street, ■Papatoetoe. Mock Chicken Soup.—One quart milk, bne onion, fried, one stalk celery, 2oz. nut cheese, chopped parsley, two tablespoons wholemeal, hard boiled egg, salt. Place milk in saucepan and add fried onion and celery; thicken with wholemeal smoothed in water. When just on the boil place in double saucepan and steam two hours. This makes it very rich. Then Just at the last drop in cubed nut, cheese (could be left out), parsley, sliced egg, and salt (last). Serve. Haricot Bean Pie.—Soak lib. haricot . ieans all night, boil until tender, about two and a-half hours. Then place a layer of beans in pie-dish, some potato sliced, onion sliced, two tablespoons soaked tapioca, pepper and salt to taste, and sortie small pieces of butter; repeat until the dish' is full, nearly filling the dish jwith water or bean stock, and cover with a short paste. Bake two hours in a moderate oven and serve with stewed tomatoes, baked cabbage, or other green vegetable. To bake cabbage, put in covered dish and add a little water and a small piece of/ butter, and bake until tender ,(salt to taste). Carrot Pudding.—One cup flour, one Cup of brown breadcrumbs, one cup grated carrot, half cup sugar, two tablespoons butter, one cup raisins, sultanas or currants, and pinch salt, one teaspoonful carbonate of soda, one scant cup milk. Alix carrot and sugar together, add butter (warmed), raisins, flour and breadcrumbs. Alix well, then add salt arid soda, which has been dissolved in the milk. Tie in a floured cloth and boil three hours. Serve with white sauce or boiled custard. Total cost of dinner, 2s. Margaret Mcßean, 774 New North Jioad, Alount Albert. Italian Vegetable Soup.—Cut up a variety of vegetables into tiny pieces (potatoes, carrots, onion, celery, parsnips —in fact anything in season). Cook these gently in a little dripping or butter, but do not allow .to brown at all. Rather more than cover with water, or milk and water. Simmer very gently until the vegetables are quite soft, but not boiled to a pulp. Pefore serving, throw in a handful of boiled macaroni and a couple of tablespoons of grated cheese. Thicken with a little cornflour mixed with cold water. If a more delicious and nourishing soup is required, soak some haricot beans over night, then boil until they are almost pulp. Put both the liquid and the beans in the soup, in place of the .water, or milk and water. Lentil Sausage.—Boil ( 4oz. lentils until foft. Place in basin, add one fried, chopped onion, pepper and salt, three or ;iour mashed potatoes, yolk of one egg. Roll out into sausage. Glaze with white of the egg. Fry in dripping. Spinach, Potatoes arid Turnips.—These can be, cooked separately, if preferred, but it makes a pleasant change to boil them together, strain, add a little butter iand pepper, and mash. Lemon Aleringue.—Put two tablespoons of cornflour, rhind and juice of one lemon and one teacup of sugar in saucepan. Alix well together, and add one yolk of egg. Stir in one pint of boiling Water/and cook for five to seven minutes, adding a pinch of salt. Pour into a pyrex or pie-dish. Beat the white stiff with a little castor sugar. Decorate the top and brown very lightly. Serve cold. This dinner is sufficient for four adults. Total cost, Is 4d.