COOKERY COMPETITION

New Zealand Herald, Volume LXIX, Issue 21358, 6 December 1932, Page 3

COOKERY COMPETITION

\ CHILDREN'S FESTIVITIES A PARTY TEA THIS WEEK'S CONTEST With schools closing shortly for (lie holidays and Christmas so close at hand, a mini her of festivities for children usually arc planned. The competition this week will bo for four suggestions for a children's party tea. Good things to eat, attractively prepared and daintily served, are probably one of the greatest attractions of a children's party. The formula should be—plain but attractive. COMPETITION No. 21 First prize, £1 Is; second prize, 10s 6d The Four Best Recipes for a Children's Party Tea. They must be attractive, but suitable for children and will include recipes for Cakes, Biscuits, Sweets (such as jellies, fruit dishes, etc.) and any other attractive idea. Competitors will assist by sending in their entries as early in the week as possible instead of toward tho end. When the numbers of competitors are very large, as they usually are, it is difficult to cope with them both in tho 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. SI. Mann, lady demonstrator at the Auckland Gas Company's cookery department. Recipes may be written or typed. If not typed, they should be written clearly especially the measures, in ink on one side of the paper only. The name and full address of the competitor, including street and house number should be written on a separate 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. 21." Entries will be received up to Friday, December 9 and announcement of the winning competitors will be made on tho following Wednesday, December 14.

WAYS TO USE BANANAS PUDDINGS AND PRESERVES A NUTRITIOUS FRUIT Various ways in which bananas can bo used are contained in the following entries which were accepted in the No. 20 cookery competition of the Herald: — Sirs. J. C. Harris, Box 15, Katikati, Bay of Plenty: — Bananas Baked in Lemon Juice.— Savoury: Four large bananas, cut, in halves lengthwise, half-cup sugar, halfcup lemon juice, two large oranges. Put bananas in a baking dish, Peel the oranges and divide them into sections. Add the sections to the top of the bananas. Any juice from the oranges may bo added to the lemon juice. Sift the sugar over the bananas and oranges; add lemon juice, and bake for 20 minutes. Servo hot or cold. This serves six people and is especially good with cold meats.

Hot Sweet.—Banana and Raisin Croustades: Stale sponge cake, melted butter, one-third cup seedless raisins, four bananas, half-cup sugar. Cut stale sponge cake into two-inch cubes. Cut out the centres to make hollow receptacles. Dip the cubes in incited butter, and brown delicately in the oven, turning as needed. Cook seedless raisins in boiling water until tender. Cut bananas into cubes and add to raisins, with sugar. Cover and let cook until hot throughout, shaking the dish occasionally. Place the cake cubes on a serving dish and fill with the bananas and raisins. Pour the syrup over trie whole and serve hot. This will serve six people.

Banana Jelly.—Two cups hot water, two teaspoons gelatine, two cups powdered sugar, sliced bananas. To the hot water add powdered sugar, and gelatine previously dissolved in a little cold water. Pour jelly in jelly tin. When half set stir in sliced bananas. Place it in a cool place to set firmly. Unmould "the shape carefully on to a cold dish, and serve. Serves eight people.

Banana Marmalade.—2lb. of bananas or 10 medium-sized bananas, 21b. granulated sugar, juice one lemon. Peel and slice bananas, add granulated sugar and lemon juice. Put in earthenware vessel or enpper and leave for an hour. Turn into preserving pan and bring gently to the boil, stirring constantly, as it soon thickens. Test by dropping a little on a plate. If it sets quickly remove from fire at once and place in jars. This is delicious marmalade for serving with toast, with meat or as a cake filling.

Mrs. B. L. .Martin, 38 Albert Road, Devonport:— Savoury Bacon with Bananas.—Slices of bacon cut rather thickly; bananas peeled and cut length ways. Fry bacon crisply, place on dish; dip bananas in beaten egg and fine bread crumbs. Fry in bacon fat in shallow pan and brown both sides. When done place on bacon slice, sprinkle with lemon juice and a little grated nutmeg. Serve very hot. Cut bananas alwavs with silver fruit knife.

Baked Bananas with Raisins (hot). — Peel and slice bananas. Put a layer in a buttered baking dish, sprinkle a little lemon juice over the top and add a layer of seedless or seeded raisins. Add another laver of sliced bananas and

raisins. Slake a thin syrup of one-third of a cup of sugar and half a cup of water, pour over fruit, cover, and bake until bananas are soft. Children particularly like this dish.

Banana Trilie (cold). —One pint of milk, two eggs, two large tablespoons of raspberry jam, loz. of tapioca or sago (soak tapioca), six bananas, ]07.. sugar, vanilla essence arid whipped cream. Boil milk, sprinkle in tapioca, and stir till cooked. It will look quite clear. Take off fire, add sugar, and when cool beat in yolks of eggs and essence. Spread the jam at bottom of glass dish, and slice bananas and put on again; cover with a little more jam, pour over custard when cool. Beat the whites of eggs to a stiff froth, add a little sugar to sweeten. Bring about three tablespoons of milk to boil, then drop in white of e<;g in rocky heaps. Boil on top of milk one minute, then remove with fish slice, let all milk drain away, and place cooked white of egg on trifle. Whipped cream may be added. Decorate with shredded sweet almonds and angelica.

Winter Jam (Preserve). —Six apples, four lemons, six bananas, four oranges, eight pints of water, gib. of sugar to each pound of fruit. Peel, core and cut up apples; peel and slice bananas; cut lemon into thin slices, removing all pips; peol oranges and cut up pulp only; put all fruit into pan. arid eight pinls water and boil two hours. Add sugar, boil until it jellies—-about two and a-halt' hours.