COOKERY COMPETITION

New Zealand Herald, Volume LXIX, Issue 21347, 23 November 1932, Page 3

COOKERY COMPETITION

PRIZE-WINNERS ANNOUNCED

WAYS OF USING EGGS

METHODS TO PRESERVE THEM

The winners of the competition for the use of eggs in four different ways, these to include an invalid dish, a pudding, a savoury and a method of preserving, are announced to-day. A feature of the competition was the great variety and the simplicity of many of the recipes for preserving eggs, almost any substance that excluded air being used. The absolute necessity for cleanliness and freshness, if eggs are to be kept for any length of time, was fully recognised, and it is here that the poultry-keeper has an undoubted advantage over those who dwell in the heart of the city and have to hope for the best where their eggs are concerned. In the section for savouries, some very attractive suggestions were included and for the invalid there were some helpful combinations of wine, orange juice, eggs, and honey. In puddings eggs are so generally used that there was not a great deal of scope for originality. The winners of the first and secQfid prizes are as follows: —

MISS BEAMISH, Taupiri, first prize, £1 Is. MRS. 0. S. CLEMENS, 311 Mount Edon Road, Auckland, second prize, 10s 6d.

A number of other entries were accepted and have been awarded 2s 6d each. These are as follows:

MRS. W. A. JOHNSTON, 17 Beresford Street, Bayswater, N. 3. MISS S. GRAHAM, 19 Norwood Road,

Bayswater, Auckland, N. 3. MRS. R. DUXFIELD, Jun., c.o. Mr. W. Mears, Ngarua Road, Waitoa. MRS. E. HOARE, 27 Claremont Street, Grafton, Auckland. MRS. A. R. LEMMON, Herbert Street,

Te Puke, Ray of Plenty. MRS. L. MOSSONG, 144 Vauxhall Road, Devonport. E. G. HARVEY, 41 Forbes Street, Oneliunga. MISS E. HOWARD, Buckland's Beach. MRS. C. R. HAMPTON, The Manse,

Matamata. MRS. JIM HOSKING, Box 60, Darga

ville. MISS K. BRABANT, 22 Maungakiekie Avenue, One Tree Ilill, Auckland.

MRS. J. C. ROWE, 47 Main Road, Kohimarama, Auckland, E.l.

The following are tile entries which have been awarded first and second prizes:—

FIRST PRIZE, £1 Is, Miss May Beamish, Taupiri.

To Preserve Eggs. —Have the eggs fresh, clean and uncracked. Rub each egg well with sweet lard or vaseline, and then pack them so that they do not touch each other in dry salt or bran. Or dip each egg for about four or five seconds into a pot of fast boiling water; dry it, wrap in paper and pack in dry salt or bran. Both methods are good and eggs will be found to keep perfectly fresh for a very long period. To boil the preserved eggs, put them on in cold water and bring them gradually to the boil. (N.B.— Always pack the eggs large end up, as this keeps the yolk from sticking to the shell).

Norwegian Pudding.—Four eggs, half ounce of gelatine, half a pint of milk, one tablespoon of sugar, jam, whipped cream. Beat the yolks of eggs with the sugar till light, dissolve the gelatine in milk over the fire, and when quite cold, add to the beaten yolks. Mix all together, then add whites stiffly beaten. Beat well, and pour into wetted glass dish, and when set spread with strawberry jam and then whipped cream. This is a delicious pudding, and can be eaten with or without stewed fruit.

Sa-voury—Lobster a la Newburg. — Melt a tablespoonful of butter in the chafing dish or saucepan and add about a pound of fresh-cooked or tinned lobster, a glass of sherry, salt and pepper. Simmer for five minutes. Pour in one cupful of thin cream and let it get hot, but do not let boil. Add last, the yolks of three beaten eggs. Cook a few minutes and serve oil nice slices of toast. Sprinkle a little paprika over the top.

Invalid Beef Custard.—One gill of hot beef tea, one pinch of salt, one beaten egg, two tablespoons of breadcrumbs. Place crumbs in basin, season with pepper and salt and pour over hot beef tea. Beat egg lightly, add egg to breadcrumbs, pour into buttered cups. Cover with greased paper, and steam for an hour. Turn out when cooked, and serve with a little gravy round it, and a tiny sprig of parsley on top.

SECOND PRTZE, 10s 6d, Mrs. C. S Clemens, 311 Mount Eden Road, Auckland, S.l. :

Eggs, to Preserve.—Eggs, salad oil and bran. Take a number of wooden boxes which are dry and free from smell. Line them with several sheets of newspaper. Examine each egg carefullv and rub it well with the salad oil so that it is thoroughly covered. Place each as finished on a large tray. Cover the bottom of the boxes with at least 2in. in depth of bran and place the eggs in, sharp end down and in such a way as thsy do not touch. Cover with an equal thickness of bran and continue till box is full, taking care that a thick layer of bran remains on top. Eight pounds of bran will preserve about 12 dozen eggs. This is an absolutely reliable method.

Caramel Custard.—Two ounces loaf sugar. Dip each lump in water with a squeeze of lemon juice added. Place in a round tin on stove and let. the sugar cook till it is of a pale golden colour. Take up the tin with a cloth and turn round and round till it is thoroughly coated with the mixture. Fill with a custard made as follows ; _One pint milk, three eggs, well beaten, sifted sugar to taste, essence vanilla. Mjx well; pour into the tin; tie down with a well buttered paper; and steam rather slowly till 6et. Serve with stewed fruit and whipped cream.

Luncheon or Supper Savoury.—Eggs, lettuce, chives, parsley, sardines, cream and lemon juice. Take hard-boiled eggs, cut them in halves, take out the yolks, set the white halves on a small lettuce leaf, mix the yolks with a little chives and parsley cut up finely, pepper and salt to taste,' and* a tablespoonful of cream and lemon juice. Add one tin of chopped sardines. Mix all together and fill the white halves with the mixture. Pour over just before serving a thick salad dressing, using lemon juice instead of vinegar. A few chopped up olives may be added if liked.

Floating Icebergs (Invalid Dish). —One cup of milk, one teaspoonful cornflour, apple, two eggs, four ounces cream and essence. Take one cup of milk and bring to scalding point, whip up the whites of eggs and drop spoonfuls on to milk and leave till they appear set (about half a minute). Remove and place to one side. Beat yolks of eggs, mix cornflour with a little Void milk and make into a boiled custard with remaining milk. Add a little vanilla essence. When the custard is cold add four ounces cream arrd turn into individual glass dishes. Around the edges place a little stewed apple and "icebergs" in centre. This is a tempting and nourishing dish for invalids.