How to Make A Meal Of It

Radio Record, Volume X, Issue 21, 4 December 1936, Page 57

How to Make A Meal Of It

Results of. ‘Second Competition for. Better... Meals for New. Zealanders | —

ASHD on recipes contained in the "Radio Record" Oookery Book, three more readers have this month submitted a day’s "menu which has earned them generous cash prizes, From among the dozens of entries, the following three competitors have been awarded the prizes :- FIRST PRIZE, £3/3/-: Mrs. I. Jeffs, Colombo Street, Christchutch South. SECOND PRIZH, £1/1/-: Mrs. D, L. ©. Joseph, "Harakehe," Main Road, New Plymouth. THIRD PRIZH, £1/1/-: Miss L. Cusack, Adelaide Road, Wellington South. RAT interest has been evinced throughout the Dominion in this competition, embodying the best menu for a whole day’s meals, breakfast, luncheon and dinner, the recipes of main dishes to be taken from the "Radio Record" Cookery Book, The three winning menys are as follow :- . FIRST. Brealifast: N.Z. grapefruit unsweetened. Se Brain savoury (page 28). Toasted malted bread -and butter (page 90). . Luncheon: Jellied tongues (page 20). Italian salad (page 33). Girdled scones (page 92) and apricot jam (page 97), Glass home-made lemonade (page 105). Dinner: Tomato soup (page 8). Slice of stuffed fish fillet (page 9). Wild roast duck (page -18), Cabbage rolls (page. 22) and new potatoes, Apple meringue with cream (page 45)... Hawaiian punch (page 105). Satdine Savoury. (page 32). Raisins and fruit. ~

SECOND Breakfast: Glass lemon juice first, Cereal (optional) with brown sugar. Salmon patties (page 11) and toast. Buttered Scottish oateake (page 93). and marmalade (page 99). Luncheon: Stuffed tomatoes (page 26). ° Junket sweet (page 47). Malt biscuits (page 88). Luncheon cheese (page 108). Ditiner: Pea soup (page 8), witb brown bread sippets. Whitebait up-to-date (page 12) with. saratoga chips (page 29) and vegetable . balls (page 24). Walnut blancmange (page 54) and creain. . ; Savoury: Anchovy cream biscuits (page 30). Fruit and white coffee. THIRD. Breakfast: Any stewed fruit. Baked eggs on fish (page 9). Toast and honey; cup white coffee. Luncheon: Cold soused trout (page 12). : , Italian salad (page 33). Malted brown bread (page 90). Fruit salad tartlets (page 58). Dinner: Spring spinach soup, (page 9). Entree, mock oysters (page 16), African steak (page 17). Sealloped car rots (page 25) and potatoes in jackets. Cherty turnovers with cream (page G0). Fruit puneh (page’ 105). Fruit and nuts, with coffee. S this. is our second -competition, readers already know the conditions of the order. of entries, the balancing of meals being predominant. A great improvement is noticed ‘in the general outline, and well-balanced’ re-: cipes submitted for each meal.