COOKERY COMPETITION

New Zealand Herald, Volume LXX, Issue 21467, 15 April 1933, Page 16

COOKERY COMPETITION

HOLIDAY OUTINGS PICNIC LUNCH AND TEA Outings of all kinds are usually •planned for the Easter holidays and the following entries, accepted in the competition for suggestions for picnic meals, should prove useful: Mrs. E. Jones, Kerikcri, Bay of Islands: — A Picnic Lunch. —Most of these items, can be prepared a day before the picnic and so avoid the usual rush to pack things. Preserved Jellied Chicken (taken in jars).—This is garnished with hardboiled eggs and served with pink salad. For the latter: One small red cabbage shredded, four cooked beets diced, put in large jar and in smaller jar put two cups of * orange juice and halt cup of honey mixed thoroughly, to ue poured over as mayonnaise. Potato sausage, rolls, cheese and celerv biscuits, whit* and brown bread and 'butter, date and apple tart, tea. lemon drinks, etc. Afternoon Tea.— Savoury sandwiches, buttered orange and walnut bread, ppiced fruit wheels, assorted biscuits, such as shortbread, peanut joys, wholemeal biscuits and coconut biscuits; bran upside down apple cake, plain jam snonge or roll, gingerbread, lemon tea cmkc. For drinks take tea or lemon drinks. , . , , . 1 . Fresh fruit-' of any kind should alwavs be taken to eat in between times. A Delicious Picnic Cake. —" Bran Upside-down Apple Cake.": In a greased cake tin, spread one enp brown sugar and dot with pieces of butter. Cover this with four or five medium-sized apples, peeled and sliced thinly. Over this sprinkle one tablespoon water, then cover with this mixture, two egg yolks, one and aquarter cups bran, one cup flonr, one-third cup water, one cup sugar, two teaspoons baking powder, aquarter teaspoon essence, a-quarter teaspoon salt, two egg whites. Beat the egg yolks and beat in one half of the water, then sugar and essence. Mix flour, bran, baking powder, salt and add half to the egg mixture. Then add remaining water, followed by remainder of dry ingredients, lastly folding in stiffly-beaten egg whites. Bake 50 utes in moderate over. When baked turn upside down on plate and spread with white or chocolate butter icing. Sprinkle with coloured jelly crystals. Picnic Sandwiches. Cut sufficient bread (brown or white), about halfinch in thickness, not any thinner. Have ready some minced ham or corned beef, chopped egg i and lettuce, tomato and mayonnaise, chopped dates and nuts, creamed cheese, in fact, as many different fillings as you like. Spread bread with butter and proceed as follows: —Place on slice of bread and spread with any one mixture, place a slice of bread on top -and butter this on the side placed upward. Now spread a different filling and place buttered slice on top and butter this top side. Proceed until you have a nice pile about nine inches high and put these (uncut) in butter paper on a plate or in a box and put weichts on top to press down. You should really make these sandwiches the night before. After being well T¥" '"'hen you are ready to serve them, cut downwards every half inch and you get a delightful sandwich. You have different flavours in each one. Mrs. B. T. Ralph, R.R.3, Taumayunui:—• Picnic Lunch. —Nothing adds so much to the pleasure of a picnic as the knowledge - that the provision basket is appetisingly stocked. You can either take hot or iced coffee in thermos flasks or make»tea at the picnic grounds. The following is an appetising menu, not too dry (so often the great fault with picnic baskets): — • > Smoked fish sandwiches; chicken and ham (or. tongue).;, potato salad; lettuce sandwiches; fruifr salad; and snowdrop cakes. Smoked Fish Sandwiches. —Spread thin bread and butter with a thin layer of finely chopped or sliced hard-bpiled egg, moistened with mayonnaise. Then spread with a layer of flaked,' cooked, smoked schnapper, and top each slice with another buttered slice. Make sufficient forsix persons. Afternoon Tea.—Savoury crackers; cheese and egg sandwich; shortbread biscuits; candied orange cake; tea, cream, sugar. Candied Orange Cake. —Cream quarter pound of butter and. quarter pound sugar together; adtf yolks of three eggs, then halt teaspoon each of grated lemon and orang6 rind. • Mix in half pound flour sifted with one teaspoon of baking powder, and half cup of milk. Lastly fold in' the stiffly whipped whites of three eggs and one cup of chopped candied peel; Bake in a large cake tin lined with buttered paper in a 'moderate oven.