COOKERY COMPETITION

New Zealand Herald, Volume LXIX, Issue 21332, 5 November 1932, Page 18

COOKERY COMPETITION

THE USE OF RHUBARB LAST ENTRIES RECEIVED NEW CONTEST ON MONDAY The last of the entries in the competition *for rhubarb recipes were received last evening and the announcements of the winners will be made in Wednesday morning's issue of the Herald. The competition was a popular one, a large number of entries being received. It is human to under-estimate a thing that is so easily obtainable as rhubarb, and to prefer those fruits that are more rare, yet very few fruits, according to medical testimony, have so high a medicinal value. Not everybody knows that the skin is a particularly valuable part of rhubarb, which should not be peeled but wiped, as the qualities it imparts are exceptionally valuable from the dietetic point of view. Not only is the pink tinge that it gives attractive to the eye, but it also gives an added flavour to the fruit. Announcement of the new competition and its conditions will bo made on Monday morning. STRAWBERRIES IN SEASON SUGGESTIONS FOR MENU THREE GOOD RECIPES The following entries are among those which were accepted in the competition suggesting ways of using strawberries. These included recipes for a conserve, a filling and a sweet: —• Miss Ross, Huia Road, I'apatoetoe: — Strawberry Conserve—To each pound of fruit allow one and aquarter pounds crystal sugar and one and a-half cups red currant juice. Bring the juice and sugar to the boil, and boil for a quarter of an hour. Take ol'f any scum that rises. Gently place in the hulled strawberries, which should be firm, red berries, and boil for 20 minutes, or till a little jellies on a plate. Stir carefully to keep berries whole. Bottle and cover. " Comtesse Marie " Shortcake.—Prepare a spongo cake by any preferred recipe. Remove the centre of cake, leaving just a shell. Spread with a red jelly, then a' layer of mashed strawberries sprinkled with sugar, then a layer of cako crumbs. Then pile whole red berries up in the centre, sprinkle with sugar and cover with whipped cream in rough lumps. Decorate with some largo red strawberries and sprinkle splintered almonds over the top. Put in a cool place till time to serve. Strawberry Filling.—Cream one cup butter and one cup sugar. Add the beaten yolks of nine eggs. Stand in a bowl of boiling water and stir till the mixture is thick. Remove, and stir in one cup of mashed strawberries and one cup chopped walnuts. Mrs. J. Chadwick, Waikeria, via Te Awamutu: — Strawberry and Rhubarb Conserve.— To every one pound of strawberries allow half a pound rhubarb and one and a quarter pounds sugar. Cut up rhubarb into Ain. pieces and cover it and the strawberries with half the sugar. Let it stand ail night. Next day boil up syrup and rest of sugar, put in fruit, and boil again for half an hour. Pot and cover when cold. Strawberry Parfait.—One chip strawberries, six bananas, half a lemon, one gill boiled custard, white of one egg, two tablespoons whipped cream, one tablespoon icing sugar. Wash and hull strawberries and peel and slice bananas. Quarter-fill custard glasses with strawberries, add a layer of sliced bananas and sprinkle with lemon juice and caster sugar. Then add another layer of strawberries and a squeeze of lemon juice. Cover with a gill of boiled custard. Whip the white of one egg until stiff, add two tablespoons of whipped cream. Gently fold in one tablespoon of icing sugar. Pipe or rough this on each parfait. Garnish with a whole strawberry sprinkled with caster sugar. Serve cold. Sufficient for six custard glasses. Strawberry Filling for Shortcakes, Tarts or Flans.—Fill the baked crust with fresh, hulled strawberries and cover with syrup made as follows: —Add half a cup of sugar and half a cup of strawberries to two cups boiling water. Bring to boil and strain; add one tablespoon cornflour which has been mixed with a little cold water. Cook over hot fire for a couple of minutes, stirring all the time. Remove and beat hard. Return to firo and cook very gently until thick. Pour while hot over strawberries and leave till cold. Dccgrate with whipped cream and grated walnuts.