COOKERY COMPETITION

New Zealand Herald, Volume LXIX, Issue 21298, 27 September 1932, Page 3

COOKERY COMPETITION

IVALUE OF WHOLEMEAL

health-giving product

four ways to use it 'l'hc Hkralw's competition this week trill be one for the best wholemeal recipes for bread, biscuits, pastry and cakes. Much has been said of tlio dietetic ■value of wholemeal flour in cooking, as it contains vitamin B which is nutritive particularly good for the nervous system. Wheat is 0110 of the foods that h-.is suffered by over-refinement. The bran and the germ have been removed and ■fho flour has been treated so that its colour may be white. The essential elements for the building up of bone, muscle "-and nerves are contained in the whole product of the grain, and wholemeal foods can bo as; light as anything made with white floar. HavJ biscuits made from wholemeal' flour are particularly good for clr.lclren, and with the addition of butter ; C , r honey are most nutritious and contain all Ihe elements for body-building. Tooth decay and pyorrhoea are due largely to the soft, toods that provide no suitable exercise for the teeth and jaws.

COMPETITION No. 12 -Jirst prize, £1 Is; second prize, 10s 6d. The Four Best Recipes for Wholemeal Bread, Biscuits, Cakes and Pastry.

As before, the prizes offered are one pninpa 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 Comany'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 arid full address of the competitor should be written on a separate slip of paper. Entries should he addressed: New ZeaXand Hr.iiALP, Auckland, ami competitors are asked to write on the outside of the envelope " Cookery Competition No. 12." Entries will be received up to the last mail on Friday night, September 30, and tin? announcement of the winning competitors will be made ou the following Wednesday; October 5. THE , PRACTICAL LEMON FRUtT FOR THE SPRING t * AN AID TO THE MENU The following entries were accepted in ; the No. 10 competition for four ways of 'using lemons:— Mrs. W.' S. Home, 8 Ventnor Road, Remuera, Auckland:— Mint Julep.—Five lemons, one and aJialf cups sugar, one bunch fresh mint, three bottle ginger ale, ice or cold water. Express juice from lemons, add mint leaves, sugar and water, and let stand 50 minutes pr heat to dissolve the sugar. Strain over a largo? piece of ice or into f.o:me very cold water. Add ginger ale and 'fserve in small glasses.

Lemon 'Coconut Cream.—Juice and •grated rind one lemon, one cup powdered sugar, yolks two eggs, one cup shredded coconut. Mix lemon juice and rind with sugar and yolks of "eggs slightly beaten; cook 10 minutes in double boiler, stirring constantly, then add coconut. Cool and use as a filling for any cake made from the whites of eggs.

A Healthful Early Morning Drink. — ri"he night before make a drink with hob witer and lemon juice, sweetened to taste with honey. Add a few raisins and let soak overnight. In the morning drink the liquid and, eat the raisins. This is an excellent cure for constipation, as well as providing the body with valuable minera-ls arid vitamins.

To Cure a Sore Throat and Prevent a Cold. —Make' a strong lemon drink, using the juice of two lemons to a tumbler of very hot water. Sweeten with brown sugar or honey, and sip last thing at night. (Soak some flannel or woollen material in .Very hot water, to which has been added some lemon juice. Wring almost dry, then wrap round throat. Repeat until soreness lessens, then rub the throat with a suitable ointment and cover with dry flannel.

Mrs. Carsley Morrin, Pukekohe. — "Buttercup," a Drink That Nourishes. •—Use one egg for each glassful required. The yolks and whites must be separated. Take two tablespoonfuls of sugar, and half a cup of water added for each yolk. Shake the whole until light and creamy. The beaten white is then added. Take two tablespoonfuls of lemon juice, a little of the rind, and a few drops of vanilla. Shake Turn into glasses, heap whipped cieam on top, and add a sprinkle of nutmeg.

Cake Filling.—lnto half a cup of conidensed milk, stir one tablespoonful lemon jnice. The'mixture will thicken; add half a cup chopped nuts, and quarter-cup each chopped storied dates and chopped cherries; mix well.

For Slimming.—Squeeze half a lemon Snto a. cup, add cold water, and drink 20 minutes alter a meal is finished. By this time the fats are dissolving, and the lemon juice breaks them up and disperses them. If fakcri twice a day this will reduce weight half a pound a week ; if taken thrice daily will reduce one pound per week. The lemon also counteracts extreme acidity in 'the system, and acts as a prophylactic to any rheumatic tendency. This iias been personally tried and proved.

Lemon Whey for Colds.—Pour the juice nf a lemon into one cup boiling milk, and £train o/f the curd. The whev is excellent for colds. Taken hot on going to bed it will break up the severest cold.