COOKERY COMPETITION

New Zealand Herald, Volume LXX, Issue 21454, 30 March 1933, Page 3

COOKERY COMPETITION

MARROW AS A STAND-BY FOUR GOOD RECIPES THIS WEEK'S CONTEST Ihe competition this week is for four Vays of using ono of our most prolific vegetables—the vegetable marrow. These •will include a soup, an entree, a preserve (combined with any fruit that may be fancied) and an unusual way of using it as a vegetable. At certain times of the year marrows are among the few vegetables that arc left to us, and the more that is known of their possibilities in different directions, the better for the family menu. The marrow can be either a most insipid vegetable—ns it usually is—or it can be made a delicious savoury dish, according to the capacities and imagination of the cook. Its possibilities are really' far greater than are usually realised. S COMPETITION No. 4 First prize, £1 Is; second prize, 10s 6d. Four ways of Using the Vegetable Marrow, these to comprise a Soup, an Entree, a Preserve (combined with fruit) and an unusual way of using it as a Vegetable. In addition to the first and second prizes of £1 Is and 10s 6d respectively other meritorious entries will be accepted at the rate of 2s 6d each and published. Competitors will assist by sending in Iheir entries as early in the week as possible, instead of toward the end. The judging will be carried out by Mrs. (A. M. 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 in ink on one side of the paper only. The naind 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. 4." They will be received up to the last*mail to-morrow evening, and announcement of the winning competitors will be made on the following Wednesday. '"•"EGETABLES FOB WINTER WAYS or USING MEAT The following entries are among those vhich have been accepted in the No. 3 Competition for ways of preserving meat and vegetables:— Mrs. Carsley Morrin, 100 King Street, Pukekohe To Dry Vegetables.—Peel and slice the vegetables, blanch by dropping into boiling water for three minutes and dip in cold water*. Strain and place on trays made of scrim, put into the sun to dry and bring inside before the dew falls at night. Replace each day until the vegetables are nicely dried. Then store them in paper bags until required. The paper bags can he labelled and stored in biscuit tins or kerosene cases. Asparagus, cabbage, carrots, cauliflower, celery, beans, parsnips, pumpkin, mushrooms, can all be done in the above manner. Psas and Beans preserved in salt. — Put first & layer of salt, then a layer of shelled peas, or whole young beans, and repeat the layers, until the jars are full. The top layer must be salt. Cover the jars with jam covers and store in a cool dry place, Bottled Babbit.—Skin and clean the rabbits, joint them, season and fry. Cook for 10 minutes, then drop this hot, partially fried food into a hot quart glass gar. Fill the jar with boiling water, add one teaspoonful of salt. Place the rubbers and capp in position, sterilise in hot water for one arid a-half hours. Screw lids tight and invert to test. Poultry can be bottled in a similar manner. To Can Meat in Lard.—Partial cooking and packing in jars is resorted to as a means of preserving pork in some ■districts. Slice the loin and side meat or any portion desired and fry until a little more than half done. Pack the meat as closely as possible in a jar and cover with Jiot lard. Keep in a cool dark place. MRS. F. S. MILLAR, Rimu Park, Whitford: —

preserved carrots.—Any preserving jars -will do, but they must be scrupulously clean, with new rubbers, and the vegetables must be clean, fresh and youthful too. Any vessel will do to sterilise them in as long as it is two inches higher tlun the jars. A false bottom of bent wire is excellent to place in it as a stand for the jars. Prepare the vegetables as in the ordinary way, but before putting in the jars they should be blanched dipped. This means that the vegetables are gathered in a square piece of muslin and placed in boiling water for three to five minutes and then plunged into cold water ■to cool them as quickly as possible. Drain in a colander. Fit the vegetables in the jars and press them down into place with a 'wooden stick. Pack to the top and pour the following solution over the.n : —One 'level dessertspoon of salt, two tablespoons of lemon juice, one quart of water. Boil the water; add the salt and lemon juice; stir well, then allow to cool. Fill the bottles with the vegetables and screw on the lids. The screw tops should be screwed right down on the rubbers and then half unscrewed to allow the air to escape. See that in an hour the water in your preserving pan is quite boiling and allow to boil one and a-half hours, when the vegetables will be quite sterilised. If the liquid has shrunk add more and boil 15 minutes. Leave tho jars for 24 hours to test, and put away in a dark, cool, dry place. These vegetables are already cooked and only want to be rccooked, but are fairly delipate and must be gently handled. Preserved Cucumbers.—Here is an excellent way of pickling cucumbers. Put alternately the cucumbers cut into cubes, salt and grape leaves, into quart jars; fill and screw down securely. Test and ;«tore. Preserving Poultry .--Place a fowl in a 'Saucepan with just enough water to thoroughly cook it. Add pepper and salt to taste. When cooked cut into suitable pieces fill quart jars. Thicken the gravy in the wa y anr when boiling, fill the jars M and screw the lids on lightly. Place the jars in a covered boiler, taking care they do not touch each other or the bottom °f the boiler. Fill the boiler with warm to about an inch from the top of the jars, put lid on boiler, and boil thro? hours— not less. Remove jars, tighten jjos and the meat will keep perfectly otews with vegetables, or soups, may be on e the same way. Preserving Rabbit. —Take a quart of ater, one tablespoon of Salt, and the same .J, su gar; put all in a saucepan and boil. hen skim. Have freshly killed rabbit salted) cut into convenient P!6ces and place in the jars until cornet ably fall. Fill the jars with the liquid hen place in a boiler and boil two to two *nd a half hours. This needs careful cook--8 and must be kept boiling. '