COOKERY COMPETITION

New Zealand Herald, Volume LXX, Issue 21468, 17 April 1933, Page 3

COOKERY COMPETITION

MEALS FOR PICNICS HINTS AND SUGGESTIONS The following entries were among those which were accepted in the competition for suggestions for picnic meals: — Mrs. A. E. Dews, 42 Richmond Street, Thames: — For Lunch. —Sandwiches: Allow four rounds of a sandwich loaf, cut thinly, per person, and fill with the_ fillings given below. When cut wrap in fiesh cabbage or lettuce leaves to keep from becoming dry. Fillings. —Sardine and tomato, walnut and banana, apple and sultana. Mock Crab filling made as follows: — Allow one and a-half ounces cheese per person, a little mustard, piece of butter about a quarter the size of tho cheese and a little Worcester sauce. Pound all well together in a basin until they become a thick paste easy to spread on brown bread and butter. One dozen sausage rolls, freshly made. A simple fruit salad jelly for a sweet. Allow half sheet of leaf gelatine per person and make as usual, setting overnight in cardboard picnic cups. It also is useful to have on hand an apple shortcake as this carries well and appetites are usually extra largo on picnic days. Carry in the baking tin and cut when setting the picnic cloth. Any over is always appreciated at afternoon tea time. For Afternoon Tea. —Any sausage rolls, sandwiches and apple slmrtcako over will be enjoyed now and with the addition of a chocolate cake creamfilled will provide a sustaining afternoon tea. Chocolate Cake. —This carries well in a round confectionery tin. It can be prepared several days ahead without detriment to it. Cream well four ounces butter with four ounces sugar. Add two eggs, beating well as each is added. Now sift in gradually quarter pound flour previously mixed with one heaped teaspoon of baking powder and one dessertspoon cocoa. Then add one tablespoon coconut and one_ tablespoon of chopped walnuts. Mix lightly with one tablespoon milk and bake in a hot oven (in sandwich tins). Ice with chocolate icing when cold, decorate with halves of shelled walnuts and fill with whipped cream just before packing up. Beverages. —Tea is always popular, and if home-made lemonade is carried also in cordial form, water can bo added as required, and it is always appreciated bv children and adults. It takes up little space. Miss B. Ferguson, East Tamaki: — Picnic Fare. —Plan your lunch menu beforehand and do not have to rush and cook it the morning of the picnic, or you will be too tired to enjoy the outing. It is a wise plan to make out a list of everything that will be required and then mark off each item as they are put in the hamper. Do not take your best crockery, for fear of breakages. An accident to a good cup can spoil the day. Wrap the plates and cups well in paper before packing. Cardboard picnic plates are cheap, and light and easv to carry. Take your oldest knives, forks and spoons. Tea, sugar,_ salt, pepper and mustard can be carried in small containers. Do not forget a teatowel. Tea can bo taken in thermos flasks, but, if so, do not put in the milk. Carry it in a bottle, and when you reach yonr destination, uncork and leave in a cool place. It is often better to take a teapot and a billy, as boiling water can usually be procured. Take a bottle of lemon syrup if there are children. Remember that fresh air quickens the appetite, and a meal out-of-doors tastes twice as good. The Lunch. —Cold chicken is generally a popular dish, and poultry can now be bought quite cheaply at the market, or perhaps some of your own young cockerels are ready for use. These can bo prepared and cooked the day before. Buy one pound of cooked ham; make some into sandwiches before lea\in<r homo, tho rest to be eaten with the cold chicken. Wash a lettuce and wrap it up to carry. Serve on plates with sliced ham and chicken. A few tomatoes are always nice. Make some into sandwiches and take some tobe eaten with the lunch. Cut and butter what bread is required when you get to the picnic ground. Wrap the sandwiches in greaseproof paper, or in a slisihtly dampened serviette, to Keep fresh. Make a jelly the night before with halved preserved peaches in it. Do not use as much liquid as usual, so as to make sure it will be quite firm when sot. Keep it away from the sun or any boat. Make a sponge cake the day before. Ice and make a passion-fruit filling. Make some almond fingers. These can be made some days before and kept in an airtight jar ready to take. Fruit is always appreciated at a picnic, so buy a pound each of apples, pears and bananas, and if they are not all eaten, the remainder can be taken home for lunch next clay. Walnut Sandwiches. —Chop one cup walnuts very fine and pour over them tho following dressing:—l'our cgg yolkH well beaten, tho juice of two lemons in a cup and enough water to fill the cup, one small teaspoon salt. am one of sugar. Put in a basin, stand in a dish of hot water, and cook until the eggs thicken. Spread between slices of bread. Rainbow Cake.—Half-pound sugar, a-quarter pound butter b ? ate *V to a cream, add three eggs well beaten, half cup milk and, lastly, haif-poundflour sifted with two teaspoons cream of tar tar and one teaspoon soda Beat tor two or three minutes; divide the mu ture into three parts-one one cochineal and one eocoa. Bake in tins about 20 minutes. Join la>ei raspberry ]am and ice the top o _cak This could be made a day or two oe fore the picnic, as it keeps quit* well.