COOKERY COMPETITION

New Zealand Herald, Volume LXIX, Issue 21274, 30 August 1932, Page 3

COOKERY COMPETITION

THE HEALTHFUL ORANGE SOME PRACTICAL USES f ADDITION TO THE MENU The announcement is made of t lie new cookery competition for this week, which will bo for four practical uses for oranges. These will includes a preserve, two dinner sweets, one hot and tho other cold (tho latter might includo moulds, jellies, etc.), and an orange beverage. Oranges arc now well in season and it is common knowledge that they possess, like lemons, great dietetic and medicinal value. When tl ey arc plentiful, aa they are just now, they should be used as much as possiblo. They are tho friend of mankind, especially in the spring time, and they possess extraordinary sustaining qualities. COMPETITION No. 8 First prize, £1 is; second prize, 10s 6d. Pour Practical Uses lor 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 guineai for the first and half a guinea for the second Other meritorious entries will be accepted at tho rate of 2s 6d each and published. Tho judging will be carried out by Mrs. A. M. Mann, lady demonstrator at the Auckland Gas Company's cookery department. Recipes may bo written or tyjoed. If not typed they should be written clearly in ink on otio ••■side of tho paper only, ■the name and full address of tho competitor should bo written on a separate slip of paper. Entries should bo addressed: Nkw Zealand Herald, Auckland, and competitors aro asked to write on the outside of tho envelope "Cookery Competition No. 8.". Iho entries will be received up to the last mail on Friday night, September 2, and the announcements of the winning competitors will bo made on the following Wednesday, September 7.

SUBSTITUTES FOR MEAT

A VEGETARIAN DINNER APPETISING RECIPES In connection with the competition for a vegetarian dinner further accepted entries are published below: Mrs. B. Brueton, Tokanui, ,Te Awamutu:— Bean and Vegetable Soup.—Soak overnight quarter-pound lima beans and quar-ter-pound pearl barley. Put them on to boil in three pints of water; simmer gently for about two hours. Fry ono onion and one carrot in one ounce of butter until a golden brown (do not burn). Add tbeso to beans and barley, also a small stick of celery cut up into pieces. Simmer well till all is tender, rub through sieve, add half-pint milk, boil up again, add salt to taste. Serve with chopped parsley. Savoury Roast.—One cupful wholemeal breadcrumbs, threequartcr : cup boiled rice, one cup boiled lentils, quarter-pound mixed nuts (chopped finely)j salt to taste, one hard-boiled egg, one raw one small onion (chopped finely). Cook the crumbs one minute in half-pint water, then add the other ingredients and the lightly-beaten egg last. Put in buttered dish, brush over with butter, bake at least threequarters of an hour in moderate oven. Servo with brown gravy. Put a teaspoonful of marmite into a pint of boiling water, season, thicken with a little brown flour. Vegetables. —Baked parsnips: Scrape the parsnips and if small leave them whole. Cook in as little water as possible until about half-cooked, then put into a flat baking dish, pour over a little cooking oil or cream and bake till brown. Bake potatoes in jackets as by this method all the mineral salts, which lio next to the skin, are retained. Choose potatoes ..of uniform size. Scrub with a brush and rinso in several waters. Dry with a cloth, and bake in a moderate oven for about one Turn them occasionally while cooking, and when cooked remove from oven, crack each one open and serve on a folded serviotto in a hot dish. George Pudding.—Simmer four tablospoonsful rice in milk till lender and drain. Put in a stewpan throe rnodiumsized apples, cut in quarters, one teaspoon grated lemon rhind, two ounces sugar, stew gently to pulp. Stir this into the rice, -vid the well-beaten yolks of two eggs, then mix in lightly the wellbeaten whitiys and pour immediately into a buttered mould. Bake in a moderate oven threequarters of an hour and turn out. Serve with custard. Total Cost, Is 9d.

Mrs. F. Waitc, 2 Pleasant Street, Onehunga:— Cream of Celery Soup.—One quart milk, three tablespooons flour one head celery, salt to taste. Cut up all the outside pieces of celery and boil in a lilt o water. Rub through a sieve and add pulp to the milk. Thicken soup with the flour rubbed smooth in a little cold water. Have all the delicate white pieces ot celery minced finely and cooked in a little water; add to the soup, and salt to taste. A spoonful of whipped cream may be served on each serving of soup. Macaroni and Tomato Cutlets.—Quarter pound macaroni, two ounces butter, two ounces flour, one cup tomato puree (pulped when tomatoes are cheap), two eggs, salt. Boil macaroni in salted water until cooked. Put the butter and flour into a saucepan and stir over the tire until the mixture leaves the sides of the pan clean. Stir in the puree and mix well. Simmer for a few minutes; add the macaroni, eggs and salt; form into cu jets and bake. Creamed Carrots and Boiled Spinach.— Prepare six medium-sized carrots. Cook slowly in a little water until soft. Make whito sauce and servo with them. Boiled spinach: Take two bunches of spinach. Wash well in several waters to remove grit Put in a saucepan and cook, uncovered 10 to 20 minutes. Press down and turn spinach several times while cooking; drain well. Chop finely, season with butter, pepper and salt. Servo very hot. Steamed Wheataneal Pudding.—Halfpound butter, quarter-pound sugar, three-quarter-pound wheatmeal, three cgg s > quarter-pint milk, half-pound raisins, two ounces ground walnuts. Cream butter and the sugar together. <Add the eggs well beaten, then the wheatmeal and the milk, and fruit last. Steam two or three hours. Total cost 2s s^d.