COOKERY COMPETITION

New Zealand Herald, Volume LXIX, Issue 21296, 24 September 1932, Page 17

COOKERY COMPETITION

the shilling lunch last entries received NEW .CONTEST ON MONDAY Entries for the No. 11 Cookery Com' petition closed last evening and announcement of the winning competitors will be made next Wednesday. The conditions for noxt week's contest will be announced on Monday. HOW TO USE LEMONS adding to the menu health and beauty Several entries, apart from the first and second prize-winners, were aocepted in the competition for the use of lemons. Among them are the following:— Mrs. R. Dunipace, 388 Victoria Street, Hamilton ' Filling for Cakes:—Lemon cheese: Six eggs, lib' sugar, ilb. butter, three lemons. Grate rinds of lemons, beat eggs well, dissolve butter and sugar on stove, add juice ol lemons and eggs, and let all thicken on side of stove till like thick cream. (Will keep indefinitely.)

Lemon Squash:—Rinds of four and §uice of ,six lemons, one quart boiling •water, 31b. lump sugar, l£oz. tartaric acid. Squeeze the juice of the lemons over the sugar, add the rind, then the boiling water, When dissolved add the tartaric acid. When cold strain. Use two tablespoons to a glass of water.

Dietetic Use of Lemon-Place in acup overnight the juice of one lemon, one tablespoon clean sultanas, one tablespoon cold water. To be taken first thing in the morning /

Medicinal Use:—Coughs and hoarseness: Cut the end off a lemon and cover with plenty of sugar. Suck the juice of this, allowing it to remain in the throat as long as possible. Take three good lemops, slice and boil in one. quart of water- Boil until tender, then strain. To this juice add of sugar and boil again until a thick syrup is obtained. Dose: One tablespoon every two or three hours if cough is troublesome or hoarseness is persistent.

Mrs. J. H. Armstrong, R.M.D., Ruawiii, Northern Wairoa .vLemon Syrup.—Take any quantity of lemons, cut in halves and squeeze out the juice (remove aJU- the pulp, which is not used). Then slice the lejnon rind very thin and boil a few minutes in waterone pint to a dozen • peels. Strain the water and add the juice to it, using lib. white sugar to each pint of juice. Boil together for about 15 minutes, then,bottle and cork'tightly. One to two tablespoons syrup to a glass of cold water makes" a cool and healthful drink for any time of the year.

Filling.—'Two lemdns, two eggs, •2op. of butter, 4oz. sugar. Melt the butter over the lire and mix with the leipon juice and grated rind of lemons, add sugar and stir until it boils, add the eggß well beaten, but do not Jet it boil after adding the eggs. Use a double boiler. Whep Bet bottle off in jam jars. It is ready for use when required.

Lemoji Snow (for invalid?),—One table* EDoan gelatine, quarter cup colt} water, quarter cup lemon juice, half cup boiling ■water, one cup sugar, whites of two eggs. Soak gelatine in cold water for five minutes, add boiling water and cool, Add lemon juice and sugar, beat egg whites very light' and • frothy, add gelatine and sugar, a spoonful at a time, beating constantly; chill and serve.

Lemon and Egg Tonjc.—Six eggs (shells included), cover with juice of nix lemorts. Turn each day until the shells go powdered, usually two days. The mixture must not be allowed to ferment. Then add three-quarters of a pound of sugar and half-pint rum. Whisk well together, strain and,bottle. Cork tightly, Dose: Be* gin with a dessertspoonful, gradually in* creasing to a wineglassTul, Shake well* This tonic should be taken early morning and night. /