10
THE CHINA MAIL.
THURSDAY, DECEMBER 7, 1933.
FEED AND HOMEƉEGONOMICS
Fruit Makes Cooling Drinks Doubly THOSE
Valuable; Sugar And Juices Zestful
come.
USEFUL
LEMONS
to
Even the rainy season bringsfreni act as a tonic and mild stimu days when refreshing drinks made lant.
In making drinks for hot weather
Always keep two or three lemons with fruit juices become mos! wel-
refreshment, take care not to make in your kitchen. It's amazing how The very tinkle of les
them too sweet. A sugar grup ir many ways they can be used against glass har a
cooling effect better than pinin sugar fot sweetdress up to food you serve.
For instance, one slice of lemon even before the beverage is served. lening. The flavour of the finished
More than this, any drink made drink is more bland and smooth in a cup of clear bouilion gives the with fruit has a definite place in However, it should be remembered soup a tart favour, and a decora the diet. We all recognize the Im-that the syrup nets also as a dilutent live touch.
for its as well as a sweetener and must be: portance of eating fruit mineral content and vitamins, and considered when water is added.
A
Fruit Juices Are Handy, we should remember those neces
Ginger ale adds sparkle and pap sary six daily glasses of water. In
fruit punch. Carbonated a fruit punch, we find these essen-to Lials combined in a pleasing fashion water gives a tang, while tea dis- Scientists tell us that "water ha tinctly changes the flavour. These the property of absorbing more all give character to a mild punch heat and being less affected by that whereas plain water merely lessens It the fruity taste and increases the heat than any other substance. will absorb the heat from your body, quantity. and in passing off in the firm of perspiration the evaporation cools you; hence there is a good reason for sipping a cooling beverage not only in the immediate cooling effect but in the ultimate effect,"
Charged Drinks Healthful,
Don't hesitate to combine fruit The excessive julce left juices. from the canning of small fruits can always be used to advantage in sum- mer drinks.
Scrambled Mution.
Lemon or lime juice giwa plea- sani tartness to all fruit punches! It is also interesting to know that and should always be added if at ginger ale and innumerable other all possible. Limes are cheap here bottled beverages made with and should be used freely. "charged" or "carbonated" water are healthful drinks, according to the Chemical Research of the United States Department of Agriculture These beverages are of some food value due to the sugar used in their making, while the fruit juices, acids and extracts and other favours from aromatic herbs and mots as well as the carbon dioxide gan pre
delicious
Twn cups of chopped coli mutton, two tablespoonfuls of hot water, and one tablespoon of butter.
When the meat is hot, break in three eggs, and constantly stir until the eggs begin to stiffen. Season with pepper and salt.
O.K®
the cold meat sauce
IS THE HEART
OF A HEARTY
MEAL
·
Agents W. R. LOXLEY & CO.
An enjoyable English dish
for any meal of the day
wake up lazy #petites. Serve them to-day. They are a complete and ideal food for any mical-savoury, wholesome and
What a delicious treat-famous to Wall's Vienne Sausages served here on your table as fresh and tasty as you get them is England. Made from specialty chosen meats and sty spices, Wall's Vienna Sausages are just the dish
satisfying. Right back since 1812. Wall have been suppliers is the royal household.
WALL'S SAUSAGES
T. WALL. &'JOMS LTD.
Peaches which have been peeled and sliced turn black when expos- ed a short while. But they won't turn black at all if you sprinkle them with fresh lemon juice as Noon as they are aliced.
Tomato Mince Meat
Menu Suggestions For To-morrow
TIFFIN
Ham Croquetà
Devilled Rump Steak
Baked Onions
Steamed Fig and Date Pudding Hard Sauce DINNER Vegetable Chowder Fried Kippers Baked Potatoes Tongue en Casserole
Stewed Green Peas Tomato Fritters Jam Roly Poly Ham Croquets
Add
gar and remainder of flour. hot water. replace steak in pan. cover closely and simmer until ten- der. Serve with boiled potatoes and carrots and pour gravy over. Steamed Fig and Date Pudding
Server 8. Vegetable Chowder
1⁄2 cup nuet, cup milk, 1⁄2 cup molasses, 2 eggs, 11⁄2 cups figs, 1 cup dates, 11⁄2 cups flour, tea- spoon cinnamon. V teaspoon cloves. Chop the suet fine and add milk, molasses and beaten egg. Cut the figs and dates in small pieces and dredge with a little of the flour and sift. Add to the first mixture, 3 tablespoons lard 5 tablespoons beat well and add fruft. Turn in- flour, I cup milk (or stock and to a greased mould and steam for milk) Leaspoon pepper, 1⁄4 tea- about 3 hours. Serve with hard spoon celery salt, a few drops onlon sauce. julce, 2 cups finely minced ham. 1 egg yolk. Melt the lard, add the 1⁄4 cup diced bacon, I onlon, flour and blend thoroughly. Add cups cubed vegetables, 2 the liquid and cook until the water, 1 quart milk, salt and pep sauce is smooth and thick, stirring per. Fry bacon, add sliced onion constantly. Add seasonings, ham and cook until slightly brown. Add and beaten egg yolk. Add salt if vegetables in any combination de- needed. Allow the mixture to cool sired. Potatoes, carrots, turnips, thoroughly and shape into croquet- celery and peas are good. Tomatoes Roll in fine crumbs, then in may also be added. Add water or beaten egg diluted with 1 table-stock and cook until the vegetables spoon of cold water and in crumbs are tender, watching carefully to prevent burning. Add hot milk again. Fry in deep fat. Serves G.
and season to taste with salt and
tea.
Devilled Rump Steak
4
cups
Four pounds green tomatoes, 4 pounds sugar, 2 pounds raisins, 4 lemons, 2 tablespoon cinnamon, 2 tablespoons claves, 2 teaspoon salt.
Wash and alice tomatoes. Sirth- kle with salt and let stand 3 hours. Drain over night and discard juice 15 in breceding recipe. Weigh tomatoes after draining.
2 tablespoons dripping, 1 large | pepper.
Tongue in Casserole Put sugar. tomatoes, thinly onion, 2 lb. rump steak, 2 table- sliced lemons
2 small call's tongues, 1 table. and a little water spoons flour, 1 teaspoon salt, 1⁄2
kettle and cook | teaspoon pepper.
teaspoon spoon dripping, 1 tablespoon flour, into preserving
Add paprika, 1'leaspoon mustard, 31 cup tomato paste, cup pimen until tomatoes are tender. raisins and spices and cook 10 tablespoons vinegar, 2 cups stock tos, pinch powdered thyme,
Seal in sterilized or hot water. Heat fal in frying and sugar, 1⁄2 teaspoon kitchen, minutes longer.
jars.
HONEY
MUFFINS
4 tablespoons melted shortening
tablespoons honey
2
1
egg beaten
2 cups four
4 teaspoons baking powder
1⁄2 teaspoon salt
1⁄4 cup milk
Mix together shortening
und
salt
GOOD NEWS
REDUCTION IN
WHISKY PRICES.
CRAWFORDS
$53.00 per c/s $4.50 per Bot.
N. J. CLUB
WHITE HEATHER
$62.00
17 9)
$5.25 »
"
$64.50
$5.50
#
"
"
Campbell's Famous 3 Cat Gin Old Tom and Dry $3.50 per Bottle.
LANE, CRAWFORD, LTD.
Provision Dept.
Telephone 28151.
"RICKSHAW BRAND
CELEBRATED
pan, slice onion and brown in the bouquet, 1⁄2 tablespoon vinegar, 1 CEYLON
fat. When ontop is brown, remove tablespoon șulad oil, stock. Simmer from pan.
Cut steak in strips, dip tongues untli tender and remove Re- skin and small bones. Heat fat, in flour, and fry in the fat.
until slightly move meat from pan and add to the add flour and boil remaining fat the seasonings, vine-browned and smooth, stirring con- stantly. Add stock, then tomato paste, pimientos cut small, season- to ings, adding salt and sugar
Bring to taste, and salad oil. boiling point. Put tongues in the casserole and pour Cover and bake in a slow
Crackers Are
Good To Very
Last Crumbs Baking 1 hour.
honey. Add well-beaten egg. Bift Whole Or Broken Up
together dry ingredienta: Add tu first mixture alternately with milk. Beat well. Half all greased muffin pans and bake in moderate oven for about 25 minutes.
ZEST TO COOKED CABBAGE
They Serve No End Of Useful Purposes,
eracker
You will find a special for every purpose if you take the trouble to study the array on your grocer' shelves. Their crisp fresh- Cooked cabbage will take on aness is appetizing in hot weather selected new appeal if you serve it with and very often carefully
French dressing.
crackers can be served in place of Pour a generous amount of regu-a baked-stuff. This means a saving for the lar French dressing over the balled of both time and effort
or steamed cabbage just before you take it to the table.
Garnish Aids Cold
cook.
The cracker is always ready and will keep m good condition almost Naturally, certain indefinitely. varieties keep better than others. Sliced Meet Platters.but there is little danger of actual molding and spoiling and a short Sliced cold meals are very ap-sojourn in a moderate oven will re- petizing if arranged on an attrac-store the desired crispness. tive plate and garnished with With Soups and Desserts
the parsley and bits of crisp lettuce.
There is no waste, because broken odds and ends can be used.
PROTECTING PIE-DISHES to the last crumb; those from the unsweetened varieties like soda,
To prevent new ple-dishes and milk and butter being especially pudding basins cracking through suited for savoury meat and veget- heat, stand in a pan of cold water {able dishes, and those of the sweet
way
into and bring to the boil. Leave in varieties finding their the water until cold.
China, Earthen Pot
Produces Best Tea.
puddings and desserts. Either kind
of cracker crumbs are excellent for thickening fresh fruit pies.
Soda crackers are fine for thicken- Use 1 ing soups and chowders. tablespoon fine crumbs to a cup of Lise a china or earthen pot, to get liquid, sprinkling in the crumbs a the best results when making tes. Tew minutes before the dish la done, Tea absorbs metallic flavours and Atle time must be allowed for these detract from the true flavour the crumbs to expand and thicken of the tea.
the liquid properly,
FOX MIXING SALAD
SALT FOR SOUR GRAPEFRUIT
Crackers are particularly suitable j to serve with soups, either hot or Bellied. The crisp texture of the Use a big wooden mixing bowl cracker contrasts pleasantly ` with and mix your salad at the table. the liquid smoothness of the soup. Watching the process in such Salads gain Importance when ac fascinating sight that it whels the companied by a breadstuff of some appetites of your guests. That's description, and how much easier It because it actually starte` the diges-is to serve crackers, than to make tiva jufces working.
sandwiches of bread and butter. For Balade and Sandwiches Crackers themselves make dainty sandwiches. Suitable Allings for If your grapefruit-tastes, un- use with unsweetened crackers are usually, sour, add a pinch of Leslie quite piquant, and snappy. Bardine salt, and you will be surprised at and anchovy pastes, cream cheese the improvement in the flavour, with pimentos and nuts, hard cook-) ed egga, mashed with mustard and be made into sandwiches, using a tomato cataup, highly favoured mixture of cream cheese and pro- | grated cheese worked into creamed serve or fam, Chopped date and butter-these are a few combina raisins combined with peanut butter tions that are iure to please. make a good sweet Alling. Chopped Blightly sweetened crackers may; nuta added to marmalade in another (Continued 'al·Foot of Preceding delectable combination,
Column)
sauce
over.
oven
TEA
SOLD BY ALL COMPRADORES
AWARDED KO GOLD MEDALS
FOR PURITY, STRENGTH
AND FLAVOUR
SPEC
Sola Distributors –“
DAVIE, BOAG & Co. Ltd.
For
Drinks Hot
OR
Cold
THERE'S NO BETTER PLACE THAN
THE DAIRY FARM
SODA FOUNTAIN
HOT MILK - MILK SHAKES
CHOCOLATE - OVALTINE
VITAVOSE.
Try a cup of REAL COFFEE
made under THE FRENCH DRIP METHOD.
"The Secret Art of Coffee.”
Other Features include:—
TOASTED SANDWICHES
BUTTERED TOAST
FRESH CUT SANDWICHES.
Special To-day
“.
TOASTED DOUBLE DECK CLUB SANDWICHES.
OUR AIM: TO SERVE TO SATISFY
THE DAIRY FARM, ICE & COLD STORAGE CO., LTD.