COOKERY COMPETITION

New Zealand Herald, Volume LXX, Issue 21457, 3 April 1933, Page 3

COOKERY COMPETITION

last of the holidays BEST PICNIC SUGGESTIONS THIS WEEK'S CONTEST During the Easter holidays, which are approaching, all kinds of out-door expeditions usually take place, provided the weather conditions are favourable. It is the last holiday beforo tho winter sets in and naturally people wish to make the most of it especially those •who &ro obliged to spend chj greater part of their days inside. Of these holiday jaunts, picnics, motoring and yachting expeditions are particularly popular as might be expected in such a place as Auckland. Eor the housewife, however, picnic meals are not altogether tho simple matter that they might appear, and they sometimes entail quite a good deal of thought and trouble. The competition this week will be for the best suggestions for a picnic lunch and afternoon tea for six peoplo. Theso suggestions will not entail giving the recipes save in two instances, that of a recipe for sandwiches, and another for / » simple picnic cake. COOKERY COMPETITION No. 5 The Best Suggestions lor a Picnic Lunch and Afternoon Tea for Six People. Two recipos only are to be given in full, cue for an Attractive Sandwich and another for a. Simple Picnic Cake. In addition to the first and second f>ri ses of £1 Is and 10s 6d respectively, other meritorious entries will be accepted at the rate of 2s 6d each and published. f Competitors will assist by sending in their entries a3 early in tho week as possihj.e, instead of toward the end The judging will bo carried out by Mrs. A. M. Mann, lady demonstrator at the Auckland Gas Company's cookery •Lepartment. Recipes may be written or typed. If not typed, they should bo written cbarly in ink on one side of tho paper only. The name and full address of the competitor, including street an 1 ho-jsc number, should be written on a separate slip of paper. Entries should be addressed: New Zealant> Herald, Auckland, and competitors are asked to write on the outside of the envelope, "Cookery Competition No. 5." They will bo received up to the last mail on Friday evening, April 7, and announcement of the winding competitors will be made on tho following Wednesday. METHODS OF PRESERVING PICKLING AND BOTTLING Tho following entries were accepted In thu competition for two ways of preserving meat and two of vegetables. Mrii. W. Pethybridge, Kihikihi, Te Awanutu: — Mutton- Pickle. —One kerosene tin of crater; bring to tho boil and add one dessertspoonful of saltpetre. Into this dip your fresh pieces of mutton and count 20, lift out and set aside to drain. Add to your boiling water two - cupfu.ls of treacle (or brown sugar), eight cupfuls of salt and one tablespoonful carb of soda. Boil a few minutes, remove the scum and set aside to cool. Place your meat in a small barrel and pour over it the cold brine. This will keep for months. To Preserve Beefsteaks. —Cut your steaks the usual thickness. Scald an earthenware jar with salted water and lay your first steak in. Sprinkle it with the following mixture just as you would season for use: —For 10 pounds of steak mix 10 teaspoonfuls of salt, 10 teaspoonfuls of sugar, two teaspoonfuls of saltpetre and two teaspoonfuls of black pepper. Now add another steak: and sprinkle. Continue this method until your jar is full. Place a plate upon it and put a weight on top. The brine that forms will keep your steak sweet and fresh for a long time. Do not let it freeze. French Beans. —Pick your beans fresh and tender; cut as for table use. Scalcl a glass, crockery or earthenware jar; put in a good layer of beans, next a good sprinkling of very coarse salt, : and continue until your jar is full. Cover and let stand until another picking of beans is ready. Placo your jar in a big basin (or wash-up sink), push down the beans and pour off excess liquid. Now put in more salt and beans, pressing hard with a piece of wood (I use a rolling pin that has one blunt end) and when full set aside a few more davs, and repeat the same method until it is not possible to push anv more in. Sprinkle a thick layer of "sa,lt on top, cover with thick paper and set in a cool place. This method is absolutely sure. When wanted for use, wash all salt out and stand in warm water a few hours. Strain, place in a saucepan, cover with water and bring fust to boiling point. Strain, then add fresh boiling water and a little sugar. Boil as usual. Tomatoes. —Choose fresh, firm, ripe tomatoes; cover with boiling water and remove the skins. Have ready vour hot preserving . jar- Blaco tlie tomatoes into the boiling salted water, one tablespoonful to a quart and boil until tender. Lift your tomatoes up and fill the jar. When full cover with boiling salted water, place on your rubber and.screw down. Miss Shirley Jones, Keri Keri, Baj cf Islands: — Caxrots.-r-Young carrots about an snch in diameter are beat. They nave a flavojr which it is impossible to get, 'in matured ones. Scald and steam to loosen tho skins (three to five minutes in water). Dip in cold water, dram am peel. Pack whole or sliced. Add salt and boiling water. Seal and steam in jars 30 to 40 minutes. Cool anc. screw ■securely. ' Cauliflower.—Trim, break heads apart jtend wash. Place pieces in salt " at 9* lone hour. Wash in cold water Dram Pad pack in jars. Add salt to the boiling water and proceed as e. Jellied Chicken.—Simmer the chicken Until the meat leaves the bones. Cool And chop up finely. Season to taste. Cover with some hot chicken broth [(made from the bones, neck, etc.), and h-ino; to''the boil. Pack in jars (hot). Seal and steam 40 minutes. Screw down pecurcly. Serve as cold chicken, use tor sandwich meat or creamed with "bite pauco and hard boiled eggs. I Rabbit—Brown each piece in hot ffat. Add boiling gravy and fill each jar fall. Seal and steam 50 minutes, feciew down, and store in a cool place.