COOKERY COMPETITION

New Zealand Herald, Volume LXIX, Issue 21279, 5 September 1932, Page 3

COOKERY COMPETITION

TJI/E NINTH CONTEST UNEXPECTED GUESTS AN EMERGENCY LUNCHEON 'Xhe Herald's cookery competition for this week will be for the best and most practical suggestions for a luncheon menu to ho provided for two unexpected adult guests, together with the host and hostess. All good housewives keep something in •reserve in the house for such contingencies, but while it is easy to plan an attractive luncheon menu for some time ahead, it is often quite a difficult matter to do so at a moment's notice for unexpected guests. An elaborate or expensive luncheon is not asked for,' and it will be assumed, of course, that tho foods suggested by competitors, will have been in the house in readiness for such an emergency. The use of canned foods will be permitted in jthe recipes. / COMPETITION. No. 9 Tirst prize, £1 Is; second prize, 10s 6d. An Economical Luncheon provided lor two unexpected guests at short notice. The use ot canned foods permitted. State cost. As' before, the prizes offered are ono ruinca for the first and half a guinea for the second. Other meritorious entries will he accepted at tho rate of 2s 6d each and judging will be carried out by Mrs. 'A M. Mann, lady demonstrator at the Auckland Gas Company's cookery departmay bo written or typed. If not typed they should bo written clearly in ink on one side of tho paper only. The name and full address of the competitor should bo written on a separate slip of paper. Entries should be addressed: New Zealand Herald, Auckland, and competitors ana asked to write on the outside of the envelope " Cookery Competition No. 9." The entries will be received up to the ]ast mail on Friday night, 9, and the announcements of the winning competitors will be made on tho following [Wednesday, September 14. MAKING OF SALADS VARIED PREPARATIONS FRUIT AND VEGETABLES Different ways of making salads from vegetables, cooked and uncooked, and {torn fruit, are shown in tho recipes published below, which were received in the Js T o. 7 contest: —

Mrs. J. Seagcr, P.W.D. Tower Station, lArapuni, Waikato: — Russian Salad.—Pick out some large, even kumaras and cook well, but leave firm enough to handle. Cut in half, scooping out some of the centre, leaving a firrn cup. Mash -the scoopings and mix with equal quantities of cold cooked cauliflower and asparagus. Fill tho cups with this mixture. Stand on individual plates and surround with cold green peas. Pour over all mayonnaise and sprinklo with chopped chives.

Mayonnaise Dressing.—Ono teaspoon salt, two eggs, quarter cup vinegar, one ■feaspoon mustard, three-quarter cup milk (bare), half tablespoon butter, one tableSpoon flour, one and a-half tablespoons sugar. Mix all dry ingredients well, add ■eggs slightly beaten, then vinegar and butter. Cook very slowly, stirring all the time, until of a nice, thick creamy consistency. This makes a good quantity to bottle and keeps well. If necessary, a little cil majy be added just before using, as yrith keeping the dressing thickens a little.

Raw Island Salad.—Mix equal quantities of finely-chopped celery, diced carrots and white heart of cabbage. Slice a few radishes and add to the mixture. ' Scoop out the centre of tomatoes, fill with the mixture, heaping it up. Stand tomatoes on a bed of endive leaves and sprinkle with chopped parsley and finely-chopped walnuts. Serve with French dressing. A few balls of cream cheese are an im : provemenf. 1 French Dressing.—Three parts of oil to one of- vinegar or lemon. Put one saltepoon of salt into a basin and a little cayenne pepper. Mix with a little vinegar. Pour the rest of the vinegar into basin and then add the oil, drop by drop, beating all the time. When ready the dressing should be smooth and the oil and vinegar jrell blended. Fruit Cups.—One ripe peach, one grapefruit, two bananas, one ripo pear, two tablespoons raspberries, half pineapple, one tablespoon lemon juice and a little castor sugar. Peel and stone peach and cut into tiny slices. Peel, core and slice pear. Cut fruit from grapefruit and slice. Peel and slice banana in very thin slices Put all fruit and juice into basin. Pour over all lemon juico and sprinkle well with sugar. Cool and if possible freeze. This should be served in glasses or for parties 'in cups or baskets made from orange rinds. Top off with stiffly-whipped cream, coloured pink with a drop ot' cochineal. Top the creain with a. raspberry. This .quantity serves six persons. Mrs. A. S. Thorburn, P.O. Box 165, Rotorua - Fruit Salad.—Arrange slices of pineapple on individual plates (glass for preference). Cover each with thick slice seedless orange, neatly peeled, edged with overlapping banana slices. Decorate top >vith sweetened whipped cream. Sprinkle cream with finely-chopped mint and place » cherry in.the centre. Outline whole with ring of halved apricots, rounded side uppermost, or with hulled strawberries. Macedoine Salad (cooked). —Take three Joung cooked carrots, three young cooked "white turnips, cup of string beans and cup of green peas. Cut carrots and turnips lengthwise, lin. long, £in. wide. Mix these ingredients with salt spoon of mustard, prepared Avith milk, two table spoons olive oil, juice of lemon. Remove 3'Oiks from some hard-boiled eggs. Cut jvhites into lengthwise pieces. Select some large nasturtium leaves and arrange on edge of a flat platter; place strips of white on leaves lo represent petals of water ldies. M,,sh yolks thoroughly and mix with little cream, cheese, salt and pepper, -lake into balls and place one in centre O- each lily. Jf convenient place little cracked /ice around edge of nasturtium ■[eaves. Arrange carrots, turnips and beans ]l < centre oi platter in dome shape. Decor.ito with slices of carrots, turnips and )ea _ns, blending the colours while decorating. Set peas on top. Serve with any Pel erred dressing. Crisp Garden Salad.—Break up as much Muce into bowl as desired. Add any uncooked crisp vegetable, such as onions, cucumber, celery and green peppers. Mix and season to taste. Mix teaspoon nustard, tablespoon catsup, half cup cream thoroughly, and pour on top. arnish* with finely-chopped pickled waluis and slice* of hard-boiled egg. This at , u not heavy, but has a piquancy r lcli will give /est to any meal. Also ius a decorative value. Can be made in Pve minutes.