COOKERY COMPETITION

New Zealand Herald, Volume LXIX, Issue 21344, 19 November 1932, Page 17

COOKERY COMPETITION

MAKING THE MOST OF EGGS LAST ENTRIES RECEIVED NEXT WEEK'S ANNOUNCEMENT Eggs are such a staple article of food and are used in so many ways, that it is not surprising that a competition for their use in four different ways brought in a very largo number of entries. These were for eggs in a pudding, in a savoury, in an invalid dish, and, as well, a recipe for preserving them. The present is the time for laying them down for, winter use and recipes for doing this are many and varied and should prove useful to many women. Although they are a type of perfect food, eggs are not meant to be eaten exclusively any more than other foods. They are one of tho most highly concentrated forms of food, and being wholly destitute of starch should be eaten with bread or rice.

Entries for the competition closed last evening and announcement of tho winner will bo made on Wednesday. Conditions for the new contest will bo announced on Monday. VARIETIES OF BISCUITS SWEET, CEREAL AND SAVOURY THEIR VALUE AS A STAND-BY Most people know the value of always having on hand a supply of biscuits, and if they are home-made it is better still. Many people prefer them to cake, and at least they make a pleasant addition to afternoon tea or supper. Among the entries which have been accepted in the competition for four varieties of biscuits are the following:— Mrs. E. Ross, 39 Rangitoto Avenue, Remuera, 5.E.2, Auckland : Eaisin Biscuit.—Sift two cups flour, two teaspoons baking powder, one cup maizena together. Rub in one cup butter. Mi* two beaten eggs and four tablespoons milk well together and add to mixture, usiug just sufficient to make a stiff biscuit dough. Roll out and cut into rounds. Bako in a moderate oven for fifteen minutes. When cold spread with filling. Put two together and ico the top. Filling: Mix together half a pound seeded raisins, two ounces chopped walnuts or almonds, and make into paste with lemon or orange juice.

Cheese and Olive Savoury Biscuit.— Rub two ounces butter into two ounces flour. Add three ounces grated cheese, salt and pepper to taste, and cayenne to cover threepenny piece. Mix together and make into stiff dough with one egg yolk. Roll out about a quarter of an inch in thickness. Cut into rounds and bake in a quick oven until crisp. Chop up about six olives with one tablespoon grated cheese. Add salt and popper and a touch of curry powder. Mix with lightly boiled egg and pile a little in centre of biscuits.

Ayrshire Shortbread. —Sieve half a pound flour and half a pound rice flour into a basin, and rub in half a pound butter. Then mix in four ounces caster sugar and a little vanilla flavouring. Beat up one egg and one tablespoon cream and add to mixture. Mix well with the hands, adding a little more cream if necessary. Turn out on to a floured board and knead lightly with the hands until free from cracks. 801 l out paste to three-quarters of an inch in thickness and cut into small squares or rounds. Bake in moderate oven until brown. Sprinkle with sugar while still hot.

Scotch Parkins.—Mix four ounces coarse oatmeal, four ounces flour, half a teaspoon mixed spice, and half a teaspoon baking powder together. Melt three ounces dripping, two tablespoons brown sugar and two tablespoons treacle or syrup and stir into centre of dry ingredients. Mix well until smooth paste is formed, then form into balls tho size of a walnut. Place on a greased tray, put one or two slit almonds on top of each, and flatten them slightly. Bake until crisp and firm. Keep in an airtight tin.

Mrs. P. Paterson, Durham Street, Jfgaruuwahia:—

Chocolate Cream Biscuits.—Six ounces flour, one ounce cocoa, one egg, quarter teaspoon baking powder, three ounces butter, quarter pound caster sugar, milk if required. Cream butter, sugar and egg, etc. Work smoothly and roll thinly. Bako in slow oven 20 minutes. Place two together with this filling:—Quarter pound icing sugar, one and three-quarter ounces butter, two dessertspoons cocoa, one tablespoon warm milk and a little vanilla.

Cheese Biscuits.—One and a-half cups flour, two teaspoons baking powder, quarter teaspoon salt, six tablespoons grated cheese, two-thirds cup milk, pinch cayenne pepper, Sift together flour, baking powder, salt and cayenne pepper, add cheese and mix in lightly; add milk slowly, jusfc enough to hold dough together. Roll out on floured board fairly thin, cut with biscuit-cutter, and bako in hot oven 12 to 15 minutes.

Shortbread Biscuits.—One pound butter, two teacups icing sugar, half teacup ground rice, half teacup cornflour, four teacups flour. Mix butter and sugar, then ground rice and cornflour, and then flour. Knead well and roll out quarter-inch in thickness. Cut into shapes and bako in slow oven one hour.

Wheatmeal Biscuits.—Two cups wholemeal, three-quarter teaspoon salt, four teaspoons baking powder, two teaspoons butter, one cup milk, four tablespoons cut raisins. Sift wholemeal, salt, and baking powder; rub butter in lightly, add raisins, milk and mix to soft dough. Drop in small lots on greased baking slide and bake in a moderate oven about 25 minutes.