COOKERY COMPETITION

New Zealand Herald, Volume LXIX, Issue 21342, 17 November 1932, Page 4

COOKERY COMPETITION

EGGS AND THEIR USES

STORING FOR THE WINTER

THIS WEEK'S CONTEST RECIPES

The cookery competition this week will be various ways of using eggs, including ways of preserving them for winter use. Kggs me so common nn article of diet that people do not fully appreciate their food value. Whatever else you may have to economise in, however, do not economise in eggs. They are nutritious and should be freely used except by those who know that they cannot digest them. This means the frequent use of them in the simple forms of boiling, baking, making omelets, plain cakes and other simple combinations. They may be used in practically an unlimited variety of ways; they are especially useful for breakfast or lunch, are suitable as a garnish and when combined with sugar and milk, make the most healthful puddings, desserts or tea dishes.

COMPETITION No. 18 First prize, £1 Is; second prize, 10s 6d Four Ways of Using Eggs. One will include a method of Preserv--8 ing Eggs, either dry or liquid, but no trade preservative will be accepted. The remaining three will be a recipe for Eggs in a Pudding, a Savoury and an Invalid Dish.

Competitors will assist by sending in their entries as early in the week as possible instead of toward the end. Wlien the numbers of competitors are very large, as they usually are, it is difficult to copo with theiu both in the indexing and in judging. 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. MHnn, 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 namo and full address of tlio competitor, including street and house number, should be written on a separato 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. 18." Entries will be received up to the lust mail on Friday night, and the announcement of the winners will be made on Wednesday, November 23. VARIETIES OF BISCUITS SOME UNUSUAL RECIPES SAVOURY AND SWEET Some excellent recipes for making savoury, sweet and any kind of cereal biscuits as well as shortbread arc to be found in the following entries, which were accepted in the No. 17 competition of the Herald. They are as follows: Mrs. E. Hoare, 27 Claremont Street, Grafton, Auckland: — Macaroons (Sweet Biscuits). —6oz. of ground almonds, Boz. of caster, sugar, two eggs (whites only). Mix sugar and almonds well together; add whites of egg* and rub mixture to a smooth paste, when it is stiff and stands up well it is j-eady; cover oven shelves with white paper and place spoonfuls on it, then put a split almond on each and bake in a cool oven 15-20 minutes.

Savoury Biscuits.—lib. of cooked potatoes, 2oz. butter, one yolk of egg, 2oz. of grated cheese, pepper and salt. Mash potatoes and mix in butter, seasoning, eggs and grated cheese. Koll out and cut with a fluted cutter one-third of an inch thick, and bake in hot oven till nicely brown. Serve with stuffed tomatoes or any savoury dish hot.

Scotch Shortbread. —lib. of flour, 20/„ of ground rice, butter, 2oz. of caster sugar, sweet almonds and peel. Beat butter to a cream, dredge in flour and add sugar and sweet almonds, which should be blanched and chopped fine. Work paste till it is quite smooth, roll and cut into shapes, then prick with a fork and place on a strip of peel. Bake in a moderate oven half an hour.

Proteena Delights (Cereal).—Bo7.. pro teena, half-cup sugar, one cup coconut, one teaspoon baking powder, half teaspoon cinnamon, 4oz. butter, half-teaspoon ginger, one egg. llub butter into proteena, add all dry ingredients, mix beaten egg. Roll out thinly, cut into squares, anil bake in a moderate oven.

Mrs. E. .Arthur, 160 Richmond Road, Grey Lynn, Auckland, W. 2:— Marshmallow Biscuits.—Cream together half a cup of butter and one cup of sugar, then 111 b in two cups plain flour in which has been sifted one teaspoon of cream of tartar and half a teaspoon of bicarbonate of soda. Add two eggs (unbeaten). Mix, roll out thinly and cut into rounds. Bake in brisk oven till pale brown. When cold cover with following mixture: One ounce gelatine, v two cups water, one pound sugar, one teaspoon vanilla, a pinch of salt. Put gelatine in one cup of water and stand 10 minutes, then add 11V- rest of the water and put on stove to melt.. When melted add sugar, salt and vanilla, and boil very gently for half an hour. Cool off in basin and tlien beat till like snowball. Cover biscuit tops and decorale with desiccated coconut which has been toasted in oven.

Bran Biscuits. —One heaped breakfast cup- of bran, one heaped breakfast cup of flour, one small cup of sugar, one dessertspoon golden syrup, one teaspoon baking powder, one egg. three ounces nice dripping. Mix dry ingredients, rub in dripping; beat egg in a cup, add golden syrup, and beat together. Stir this into the dry mixture, adding a little water to make a firm, stiff dough. Roll out fairly thinly, mark with fork, cut into neat fingers and bake about 15 minutes in good oven till a nice brown.

Shortbread.—Quarter of a pound of butter. quarter of a pound of icing sugar, two ounces of cornflour, three-quarters of a pound of flour. Work butter and sugar to a cream, then add flour and cornflour till well worked up jo a smooth paste. Roll out and cut in small squares: prick with folk, place on cold tray and hake till a light brown. About half an hour.

Cheese Crackers.—One cut) flour, three ounces butter, one teaspoon sail, pinch cayenne pepper, two ounces cheese, half a pint cold wafer. Molt butter in basin and add the water, flour, cheese and salt. Mix into stiff paste. Roll out very thin, fold twice, and roll again. Cut into squares and prick each with fork. Place on cold I ray and cook at the bottom of oven (very hot) for a few minutes, then move to top and leave till cooked.