COOKERY COMPETITION

New Zealand Herald, Volume LXIX, Issue 21297, 26 September 1932, Page 3

COOKERY COMPETITION

CONTEST FOR THIS WEEK USES OF WHOLEMEAL FOUR GOOD RECIPES The Herald's competition this week be one for the best wholemeal recipes for .bread, biscuits, pastry and takes. Much has been said of tho dietetic rvalue of wholemeal Hour in cooking, as it' contains vitamin B which is nutritive and particularly good for tho nervous svstcni. Wheat is ono of the foods that has suffered by over-refinement. The bran and the germ have been removed and flour has been treated so that its colour may be white. The essential elements for the building up of bone, rousclo ani nerves are contained in the whole product of t'he grain, and wholemeal foods can bo as light as anything made with ■whito flour. Hard biscuits made from vrholemoal flour are particularly good for' children, and with the addition of butter or honey are most nutritious and contain all tho elements for body-building. Tooth decay and pyorrhoea arc due largely to tho soft- loods that provide 110 suitable exereiso for the teeth and jaws.

COMPETITION No. 12 First prize, fl Is; second prize, 10s 6d The Four Best Recipes lor Whole-m-eal Bread, Biscuits, Cakes and Pastry.

As before, the prizes offered arc one guinea for the first and half a guinea for tho second. Other meritorious entries will be accepted at the rate of 2s 6d each and published., • «, Tlip. judging will be carried out by Mrs. 'IA. M. Mann, lady demonstrator at the Auckland Gas Comany's cookery department.

Becipes may be written or typed. If no; typed.they should be written clearly in ink on one side of tho paper only. Tlio name and full address of the cornpe: itor should ba written on a separate slip of paper. Entries should be addressed; New Zeaj,aiit> Heraijd, Auckland, and competitor wo asked to write on tho outside of tho envelope " Cookery Competition No. 12." Entries will bo received up to the last mail on Friday night, September 30, and Ihti announcement of tho winning competitors will bo made on the following [Wednesday, October 5. YAK lED USES OF LEMONS A HEALTHFUL FRUIT SOME FURTHER ENTRIES Among the entries which were accepted in connection with No. 10 competition for four uses for lemons are the follovr- , ing

Sirs. R. Young, Puriri Road, BeachJiaven, Auckland. " ~ Lemcn Filling.—Quarter pound of butter, jib. Sugar, three eggs, two lemons. Melt butter and sugar in a saucepan, stir in yolks well beaten, add the juice and rind grated. Boil slowly till thick; bea,t whites stiff, stir in mixture; put in jars and coyer. This is a nice tilling for sponge meringue and pastries.

Fruit Punch. —One cup sugar, ono cup hot, strong tea, half cup orange juice, half cup lemon juice, one pint water, one pint ginger ale, few slices oranges and lemons. Pour tea over sugar; as soon as sugar is dissolved add fruit juices and water. Cool. Before serving add ginger ale.

Lemon Sponge (dietetic). —Soak loz. gelatine in one pint water till soft, about half-hour, then dissolve over fire with three dessertspoons sugar, juice and grated rind of four lemons and bring to the boil. Leave in a cool place until starting to jelly. Beat the whites of three eggs very stiff, stir into jelly and beat well until quite spongy, then set in a wet mould. Yolks can be made into custard and cerved with lemon sponge. Slake a custard of one pint milk and yolks. Add one tablespoonful sugar, one tablespoonful cornflour and boil in double saucepan. Serve very cold with lemon sponge.

Remedv for Blood Pressure and Neuritis.—Take the juice of one lemon and one orange every morning fasting arid 10. minutes after ono cupful of hot water. (I have cured myself after seven years suffering and have recommended it to many, with beneficial results.)

Sirs. R. Duxfield, jun., c.o. Mr. W. Mears, Ngarua Road, Waitoa: —

Lemon Beer. —Boiling water, two gallons, two" lemons, 21b. sugar, 2oz. cream of tartar. Cut the lemons in slices into a large basin, add the sugar and cream of tartar. Pour the boiling water over them. [When nearly cold add a tablespoonful of yeast. Bottle >at once, corking tightly, and dipping tops in wax; keep in dry place. If iced when drank, it is nourishing and satisfying to the thirst.

Lemon Jelly Filling for Cakes. Milk inno cup, cornflour two tablespoonful3, cold water half cup, yolk of one egg, one lemon, icing sugar one cup. Grate the yellow rind of tho lemon, peel off tl.ifi white and throw away, then squeeze out tho juice, and chop up tho pulp. •the milk to the boil, and while boiling iidd the cornflour mixed smoothly in the 'water, then add the prepared lemon and tho beaten yolk of the egg. Stir over the iiro for a few minutes and remove. Whencool stir in the icing sugar and spread between the layers.

Barlev . Water for Dietetic Use.—Wash Zoz. of" pear] barley two or three times in cold water and pour off. Add ore pint of cold water and boil ten minute!!, pour off again, which removes a certain lank taste. Now pour on boiling water, one and a-lialf quarts; add the thin jeliow rind of one lemon, peel off the ■white (which is bitter), and add the J'mhoh cut in slices. Boil uncovered until half evaporated (about two houis), strain ,-md add sugar to the taste of the patient. Il is nourishing and pleasant, lot' or cold, as desired.

Linseed Lemonade, for irritable, diy rr hacking coughs.—Put two or three tablespooni'uls of linseed, the juice of two good-s'zed lemons, and two or three tablespoonfuls of sugar into a cbsli, whic Tuny be covered, and pour on boiling water, one quart. Cover and let steep until the mucilage has been drawn ou of the linseed. Dose: A tablespoonful may hr taken every hour or two to relieve the hacking, but sipping a httlo otten 35 better than largo doses at long mter{Vc'ls,