COOKERY COMPETITION

New Zealand Herald, Volume LXIX, Issue 21295, 23 September 1932, Page 3

COOKERY COMPETITION

DINNER FOR TWO WHAT A SHILLING CAN DO PRACTICE IN ECONOMY In these days of more or less enforced economy, many a housekeeper has had to plan het daily meals for the household with strict attention to cost. It is surprising how cheaply some women have learned to budget these, while still maintaining a good standard of nutrition and a faculty for making them appetising. The Herald's competition this week, which is for a dinner for two people, to cost not more than a shilling for the two, will give them an opportunity for exercising this fafculty. There will be three courses, end the cost of each must be stated. COMPETITION No. 11 first prize, £1 Is; second prize, 10s 6d. A Three-course Dinner for Two People to cost not more than one shilling for the two. The cost of each coarse must be stated and the dinner must be both nutritive and appetising. As before, the prizes offered 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 be 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 slip of paper. Entries should be addressed: New Zealand Herald, Auckland, and competitors are asked to write on the outside of the envelope "Cookery Competition No. 11." The entries will be received up to the las>t mail this evening, and the announcements of the winning competitors will be made on Wednesday, September 28. THE USE OF LEMONS AIDING THE MENU / A USEFUL FRUIT The varied uses of lemons are further iflemonstrated in the entries which were received in the No. 10 Cookery contest. Two of these are as follows: — Mrs. M. J- Fairburn, Edward Street, CoromanSel. Beverage: —Lemon wine: The juice of three lemons, two cups boiling wjiter, two win© glasses of wine, two or three eggs. Wash the lemons and pare the rind thinly, taking none of the white part. Put the pulp and juice of the lemons' with the rind, boiling water and sugar to taste. When cold, strain, add the wine and beaten eggs. This is a very nourishing. drink. Filling for Cake, Lemon Curd: —Two lemons, jib. caster sugar, 3oz. butter, one yolk and two whole eggs. Grate the rind of lemons over the sugar and work it until sugar becomes yellow. Put it into a basin with the butter, strained juice ofi the lemons and slightly beaten eggs. Stand basin in containing boiling water, stir until it thickens, but do not let it boil. Pour into jars and cover like jam. This curd will keep for some time. N.B-: The spare White of egg may be used to make meringues. Dietetic Use.—Before going to bed put a tablespoon of raisins in a glass. Squeeze the juice of a. lemon over them and fill up glass with water. In the morning stir the raisins round. Then drink the liquid and eat the raisins. This is a good way of beginning the day with fruit, and it has a wonderful clearing effect on the system and complexion. Lemon juice contains vitamin C and is one of tho best known anti-scorbutics. Medicinal Use. —The juice of a lemon mixed with the white of an egg lightly beaten, and a little honey or sugar, is a good remedy to give in case of pleu"isy, loss of voice or sore throat. Sip slowly. J Mrs. Edith May, c.o. Post Office, Taupo:— Lemon Mincemeat (filling).—Take two largo lemons, six large apples, ilb. of suet, lib., of currants, J>lb. of sugar, 2oz. lemon peel (candied), loz. of citron, mixed spice to taste. Pare the lemons, squeeze them and boil the peel until it is tender enough to mash. Add to the mashed lemon peel the apples, which should be pared,, cored and minced, tlie chopped suet, currants, sugar, sliced peel and spice. Strain the lemon juice to these ingredients, stir the mixture well and put n in a jar with a close-fitting lid. Stir occasionally and in a week or 10 days the mincemeat will be ready for use. Time, cne to two hours. Sufficient for 31b. of mincemeat. Lemon Wine.—For a two-gallon cask: 15 large lemons, 61b. of sugar six quarts nf boiling water, one and a-balf tableepoonfuls of brewers' yeast. Remove the rinds of seven lemons in thin, fine stiips and place them in an earthenware bowl. Boil the sugar and water together for half an hour, then pour the syrup oyer the lemon peel. When cool add the strained juice of the 15 lemons, stir in the yeast and let, the vessel stand for 48 houis. At the end of this time strain into the cask, which the wine must quite fill, bung looselv until fermentation ceases, then tighten the bung and allow the cask to remain undisturbed for about six months before putting the wine into bottles, in a month it is ready for use. Lemon Salts (medicinal).-Eight oz of Epsom salts, eight lemons, lib. of sugar, one pint of water. Squeeze all juice and pulp from the lemons and place all ingredients together into an enamel pot. Boil for five minutes, strain and bottle. This mixture must only be taken moderately if a medicine, viz., one desseispoonful first thing in the morning. Very invaluable in ridding the blood of unc acid and other impurities. Lemon Cream (for copvalescence).--One pint of cream, two tablespoonfuls of lemon juice, loz. of ground almondsloz. ' of caster sugar, one teaspoonful of finely grated lemon rind, small glass sheiry. Whip the cream stiffly, add the dry ingredients, then, gradually incorporate the sherry, whisking all the time, bene in jelly glasses with a crystallised cherry on each. Sufficient for 12 glasses. This is very strengthening.