COOKERY COMPETITION

New Zealand Herald, Volume LXIX, Issue 21289, 16 September 1932, Page 3

COOKERY COMPETITION

THE USE OF LEMONS AN AID TO HEALTH MEDICINAL AND DIETETIC Thd Herald Competition for this week 1 is for the four most practical uses ' for lemons. Lemons grow exceptionally well in the Auckland Province, but it is 1 not everyone who knows the many uses to 1 which they can be put. Experience and experiment have shown them in so many new lights that it is difficult to set limits upon their field of usefulness. They are rich in anti-scorbutic vitamin that prevents scurvy, clears the skin, improves the complexion and helps to purify the blood. In the spring especially lemons help to ward off many of the minor ills of life. COMPETITION No. 10 . First prize, £1 la; second prize, 10s 6d. v .Four uses lor Lemons. Two will include a beverage and a filling for cakes. The remaining two will be for their use in dietetic and medicinal ways. As before, the prizes ottered are one guinea for the first and half a guinea for the second. Other meritorious entries will be accepted at the rate of 2s 6d each and published. The judging will b e carried out by Mrs. A. M. Mann, lady demonstrator at the Auckland Gas Company's cookery department Recipes may be 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 the competitor should be written on a separate Sll should be addressed: New Zealand Herald, Auckland, and competitors are asked to write on the_ outside of the envelope "Cookery Competition No. 10. The entries will be received up to the last mail this evening, and the announcement of the winning competitors will be made on Wednesday next. WHEN GUESTS ARRIVE THE EMERGENCY SHELF SOME USEFUL SUGGESTIONS Other meritorious entries that have been accepted in connection with the Herald's No. 9 contest for an emergency lunch for two unexpected guests, together with the host and hostess, are published below. Mrs. I. Allen, 6 Powhiri Avenue, Whangarei, North Auckland. Tomato Soup.—Take four fair-sized tomatoes and remove the skin by placing in boiling water for a second. Cut into a saucepan with two cups of water, a dessertspoonful of butter. Pepper and salt to taste. Allow to boil for 10 minutes, then add two cups of milk and a little carbonate of soda to prevent the milk from curdling. Blend some cornflour with milk and thicken the mixture, stirring until it boils. When serving, add some finely chopped parsley. This soup takes only about 15 minutes to make. Cost 3d.

Tongue Fritters—Take a tin of sheep' tongues, split into two, dip in a batter of eggs, flour and milk, seasoned with pepper and salt. Then roll in bread crumbs which have been browned in the oven and through a mincer. Fry on a very hot pan, drain and serve with mashed potatoes which been piled up on the centre of the dish with sprigs of parsley. Cost about Is 3d. Orange Trifle.—Peel eight oranges and remove the whites from under the skins. Cut into rings, from which the seeds have been, removed. Sprinkle icing sugar over, also add some chopped almonds. .Serve with custard or cream. Cost approximately 6d. If the vegetables and fruit are home produced the cost of this lunch will be very small. These dishes can be prepared within three-quarters of an hour and are nutritious and dainty. Total cost 2s. ') Miss M. Waddell, Arthur Street, Ellerslie:— Vermicelli cream soup; sweet corn fritters with bacon; smothered tomatoes; pineapple delight; bread and butter; dates; tea. Vermicelli Cream Soup.—Put two and a-half cups of yesterday's vegetable stock in saucepan, celery, carrot, leek, etc., whatever is on hand; add two strips of bacon rind, a bunch of parsley, ready to hand, a little grated nutmeg, pepper, and a hanciful of broken vermicelli. Cook 1 slowly for 25 minutes, remove parsley i ;and rinds, add a good tablespoon of grated cheese and pour over a little cream in tureen. If none available, add cup of good milk before serving. Serve with crushed rusks kept ready for use. Sweet Corn Fritters.—Make a batter with a well-beaten egg, two' tablespoons of flour, a little milk, salt and pepper to taste. Mix flour with milk (about a tablespoon), add egg and the corn, from a can of corn strained free of liquor. Allow the mixture to stand until 10 minutes before the meal is to be served. Make some fat smoking hot in a pan, drop spoonfuls of mixture ill, brown on both sides, drain on paper, place on hot dish and make a border of rashers of bacon around the fritters. Smothered Tomatoes.—Open a small preserving jar of skinned tomatoes, place in buttered piedish, make a little incision in the top of each, sprinkle with a little 'salt, pepper and sugar, put a small piece of butter on each tomato and cover liberally with brown crumbs kept ready for use. Cook in oven for 15 minutes. Brown Crumbs. —Place slices of stale white and brown bread in a slow oven. Bake till quite crisp, but do not scorch. Put through the mincer and then through a fine sieve. Keep the fine crumbs in a clgsed jar ready for crumbing and the coarse ones in another jar ready for soups and for thickening a mince, etc. Bacon.—Place about six rashers of bacon (which were trimmed beforehand in readiness for the hurried breakfast) in a dish arid allow about 12 minutes to cook crisply in oven before serving. Pineapple Delight.—-One tin pineapple, two ounces flour, two ounces butter, halfpint milk or little more, about three ounces caster sugar, two eggs. Put pineapple squares into dish. Melt butter in saucepan. Stir ita flour blended with pineapple juice. Cook a few minutes, then add sugar, beaten yolks of eggs and milk. Cook another minute or two and pour over the pineapple. Beat up the whites of eggs with two tablespoons caster sugar. Pile in spoonsful over the pudding and put in oven a few minutes to set. Decorate top with a few crystallised cherries. Eaten hot or cold. If preferred cool, make as soon as soup is prepared and set aside in dish of cold water till needed. . Prepared and served in 30 minutes provided the table has been set. Cost of luncheon, 2s.