10
JAMS, JELLIES
THE CHINA
THURSDAY
FOOD AND HOME EGONOMICS
Left-Overs Made NEW RECIPE FROM THE CAN Into Good Wheat GOES TOGETHER
MAY BE MADE
མ
Preserved Delicacies Of
Macaroons
Home Can Be Made By Whole wheat macaroons are de
Ucious amall cakes that may be Use Of Canned Fruits. made from stale whole wheat
bread. There are
so often 'slices
No home maker needs to be with-that become dry in the bread box, oui home-made jams, jellies, pre Here is a splendid way to utilize a serves and relishes, whether he left over:
1 egg
has for some reason failed to stock Whole Wheat Macaroons ber storeroom with these de- licacies, or the store on hand has been depleted.
1⁄4 cup sugar
1 cup dry whole wheat bread crumbs
Canned fruits properly blended and cooked with extra sugar make 1⁄4 teaspoon vanilla preserves which are quite as good
Beat egg. thoroughly, add sugar
IN A MINUTE
Ham And Eggs Dish Ascends To Top When
Well Combined.
The general tendency in modern cooking seems to be toward greater simplification of both the ingre dients of a recipe and the manner in which it is prepared.. This is as it should be, in homes where the time alloted for meal preparation must nécessarily be limited. Da the other hand, many women who enjoy the art of cooking, are in a
Menu Suggestions For To-morrow
TIFFIN M
Fried Pork Bausages Mashed Potatons Beef a la Vinaigrette Celery, Lettuce and Egg Salad Alexandra Pudding DINNER
French Vegetable Soup Boudinettes Mixed Grill Pheasant Creams
Tomato Salad
Canary Sponge, Lemon Custard Sauce Beef a la Vinaigrette® 1% to 2 lb. of cold bolled beef, salt, pepper, oz. of gelatine, sa- lad, 1 glass of white wine, 3 cloves, 1 tablespoonful of vinegar, pint as those made from fresh fruit, and beat well. Add vanilla and Position literally to spend hours of of water, 1 bunch of herbs, 1 endeavour in their tablespoon of chopped parales, and they may be made in either crumbs. When thoroughly mixed creative
a slice about 8. small or large quantities at any on a greased baking sheet, flatten kitchens. Such recipes as the ones Beetroot Cut
around time during the year. The follow-the balls with a spoon or fork.given to-day cannot be put together inches thick right across ing recipes will suggest many Bake in a moderate oven 16 to 20 jy but oh, the pleasing re of boiled beef, remove all the fat
aults to be obtained.
possible and. cut the beef into next other combinations which keep the minutes.
Everyday ham and eggs Callets. Put the water, wins, hgrbs, pantry well stocked throughout the
ascend to starry heights when art- cloves, salt and pepper into a pan, fully combined with aspic-the re-and add the fillets of beef, and sult being a perfect first course for simmer without the lid on the pan
entire year.
Apricot And Pineapple Preserves
Mix together
1 can apricots cut in small pieces
I can grated pineapple, and 3 cups of sugar. Boil slowly for about forty minutes. Plaer In jars and cover with par in; or use at once.
Tomato Rellish
1 No. 2 can tomatoes.
2 grated onions
1 grated apples
2 teaspoons cinnamon
1 teaspoon salt
1⁄2 teaspoon cloves
1⁄2 teaspoon allspice
1⁄4 cup vinegar
STRAWBERRY AND PINEAPPLE SALAD
Chopped Mint Gives Last Touch.
1 small fresh pineapple
11⁄2 cups strawberries
a smart luncheon,
·
very gently until the liquor is re- Eggs Bouches Coquettière duced to about 1 gill.. Remove the Asple for this dish is made by meat, press it between 2 diskes un- |simply heating a can of consomme, til cold. Melt the gelatine in the
to which has been added one tea-liquor, add the vinegar and strain:| spoon of tarragon vinegar and ous Add the chopped parsley and sea- teaspoon of Worcestershire sauce, son to taste. Leava until cold but to the boiling point. Then one not set. When nearly setting, pour 1 tablespoon chopped mint leaves tablespoon of softened gelatine in this gently with a spoon over the Peel pineapple and remove eyes. thoroughly dissolved in the hot fillets of beet, coating them com- Cut in slices and then in cubes.soup.
pletely. When set arrange fillets' Chill. Wash, hull and chill the Into individual umbale mulds neatly on lettuce and decorate. strawberries. Combine the fruit pour one tablespoon of aspic. Then
Alexandra Pudding, and arrange on crisp lettuce leaves arrange a small thin slice of ham
3 eggs, S.qz, sugar, 3 oz. bread- or chicory. Sprinkle with the mint that has been cut to fit the mold. crumbs, 1⁄2 a lemon, a teacupful of and serve with fruit salad dress-While the aspic is becoming firm milk, a little jam, puff paste. Line 11⁄2 cups sugar. Boll until thicking. Canned pineapple may be place a sufficient number of eggs in a piediah with puff paste, and
used in this recipe. The mint is a saucepan of cold water and allow cover the bottom with jam.
to cook only eight minutes-this In-the breadcrumbs, sugar, juice of masterly touch.
cludes time water is comng to the lemon, and the rind (grated) boil. Remove from fire and let with the milk and the eggs (walt- cool in the water. Then remove beaten. Beat all thoroughly to-| shells carefully as egga are not gether, pour it into the dish, over hard cooked. Place an egg on top the jam, and bake it for 1⁄2 an of each slice of ham and aspie and hour. pover with remaining aspic that
Houdinettes
(about 80 minutes).
Raspberry Jam
1 can red or black raspberries.
Add
2 cups of sugar. Boll one-half
hour.
Mix together,
Peach ConseTVS
1 can peaches cut in smail pieces
1 cup washed, ground, seedles
Talsins
* orange, Juice and grated rind
■ lemon juice, and
Cheese Sandwich Spread.
Scraps of cream cheese may be made into A sandwich spread by mixing them with butter and milk
or a little. cream.
Mix
has been kept warm.. Garnish with Take a pound of any kind of sprigs of watercress und dots of fish, free from bone. Mince very pimiento,
fine, and mix it, with a quarter of
This can be spread on thin, The sauce for this dish is very a pound of mashed potatoes, add a' 8 cups sugar Boll slowly about water-like crackers, made into
forty minutes. Seal while hot. sandwiches, and served with salad.ne. Chop fine one tablespoon wa- little sauce, anchovy, chopped par- tercress, one tablespoon green sley and a little melted butter. celery leaves, one tablespoon Otherwise a tablespoon of carna- parsley and ona teaspoon chives, [tion cream would serve the pur Also one small minced. Mix all well pose. Bind the mixture with the together with one tablespoon pre-yolks of 1 or 2 eggs. Make into pared mustard, one-fourth teaspoon cakes and dip into the white of pepper and three-quarters of a tea-the eggs and brown, breadcrumbs. spoon salt..
Fry and serve on pieces of fried
D
"GET ME-AND
YOU WILL ALWAYS
HAVE FRESH MILK!”
KLIM
o
O you find it hard to get fresh milk? Or to keep it
fresh after you get it? Then get Klim!
Klim is pure, rich whole milk, powdered. Nothing is add-... ed. Only water is removed. Add water to Klim-and you have the finest liquid milk money can buy! Just like fresh milk in taste, In richness—in everything!
And Klim keeps in any climate—without, refrigeration
· Perfect for all wees
You can use Klim dry for cooking. Use. it
ages, too. Mix it with water.for drinking,
TRY KLIM.
THE MILK THAT KEEPS.
In a separate bowl mash two bread. | hard cooked egg yolka and gradual,
dish.
Pheasant Creams.
|ly add three-quarters of a cup of 1 lb. cooked pheasant, 1 gill of salad off and one tablespoon malt cream, cucumber skin, grated nut vinegar. Mix greens well with this meg,, 4 pint of Veloute sauce, mixture and serva in a separate chillies, 4 oz of gelatine, 1⁄2 pint of aspic, salt, pepper. Rince some If the family relishes mushrooms small mould with cold water, then you will do well to make this dish: put a little aspic jelly at the bot-
Mushroom Soume
tom of each and let it set. Deco- Make a cream sauce, using one rate with fancy shapes cut from cup of the liquid the mushrooms cucumber and chillie skins, and were boiled in and a little cream. pour a spoonful of liquid apple When this mixture coola add to over the decorations and let this three well beaten egg yolks, then set. Free the pheasant from skin, add one cup of chopped mushrooms, bone and sinews and weight. Put Beat the egg whites until stia, fold it through mincer and pound un- into mixture and pour in well but til smooth. Melt the gelatine in 2 tered baking dish. Bake in a slow tablespoonful of water and strain oven, about 825 degrees for 40 it into the sauce, warm up, mix minutes, Be sure to stand the dish In a pan of hot water.
Apple And Date Salad
with the pounded meat, season with salt and pepper and a pinch of grated nutmeg, and rub through a hair sieve. ... When cool, whip the cream and stir it lightly to tha puree and when cold All the mould, with this mixture and put them on ice to set. Turn out carefully and
4 cups tart apples (cut in pieces) dish in a circle on a allver, dish,
Decorats with chopped apple and Gorve
French Vegetable Boun Melt 2
1 tablespoon ságar -.
11⁄2 tablespoons lemon jules
1 cup daten, cut in places.
1⁄2 teaspoon salt.
Mix, apples, dates, lemon juice,
pan.
Cut
salt and sugar.” Molaten with mai
younaise and mix thoroughly.
[of.
Serve on shredded latinos
tar
MASON'S
OK
BAUCE
IS THE HEART OF A HEARTY MEAL
nish with: qziti mtypuna.
whole pecan U
TO FLAVOUR FRENCH
DRESSING
aside for 10 minuter until the ta ploca is cooked stirring now and again! Just ribafore serving, add some very finely chopped paraley and- seasoning: to taxta,
Canary Boop
„Take 11⁄2 cupfuls of sugar, and add the grated rind and 'fufce of 1⁄4 Temon, 1⁄4 teaspoon of salt, 1⁄2 cup- full of cold water, Beat the yolks of 8 eggs until lemon colour and add to the mixture, then 2 cupfuls of four to which has been added 1 teaspoonful of baking powder. Whip the whites of the eggs stifly, and add carefully at the last min ute. Steam for % of an hour and serve with lemon custard sauce.
Rickshaw
Brand
Ceylon
tea
Caonation
Quality
the watchword in every depart ment of the Camation organisation. Wherever there is a carnation con- densery you will find the same in- sistent demand for quality-quality
in the equipment of the condensery -quality in the housing and care #s
of the cows-quality in the milk
it comes from the farm--and quali- ty in the method of handling.
is the constant striving to maintain thit high standard which has made Carnation Milk known the world
Carnation is just pure fresh- milk, evaporated to double rich- neis, kept safe by sterilization.
Your "grocer sells Carnation
Sole Agents—
Carnation
MILK
CONNELL BROS. LTD.
MPANY,
HONG KONG AND SOUTH CHINA,
CHEESE
for
EVERY TASTE.
Always keep a few varieties for emergencies.
Danish Cammembert, in 8 oz. boxes
80 cts. per
by
Emmenthaler Cheese, in 8 oz. cartons
Kraft Cheddar, în 1 oz portions, 8 to Carton
Kraft Gruyere j oz portions, 8 to tön
Kraft Grat heese, in 6 oz shal
Kraf
carton
per
Carton:
(glass)
White Cheddar I
THE DAIRY FARM ICE