THE CHINA MAI
THURSDAY MARCH
FOOD AND HOME EGONOMICS
These Canapes Guarantee
Success Of Cocktail Party
Ham Canape
6 rounds brown bread
2 tablespoons butter 1 cup minced ham
Stuffed Spanish olives
teaspoon mustard
1⁄4 cup cucumber relish Toast bread
[cooked egg Sprinkle lightly with salt and garnish with a slice of two of olives.
Peanut Butter And Pickel Canape
Very thin aquare crackers Cucumber relish Peanut butter
and on one side
Spread crackers with the peanut spread untoasted side with butter, butter. Drain the relish thorough- creamed with the mustard. Cover ly
and place a border around with minced ham mixed with the edges. Chill and serve. relish. Garnish with allcen
olives and serve cold.
Tuna Fish Canape
2 ean tuna fish
2 teaspoons mustard
Rounds or squares of bread
4 tablespoons mayonnaise
1⁄2 teaspoon salt
Cucumber relish
of
STEAKS TASTY IF DIPPED IN OIL
Gives Even Browning.
Try Vegetable
Plate Dinner
Nutritious Combinations Make Delightful Change.
The vegetable-plate dinner that is carefully though-out makes a Iwell balanced and attractive meal.
When vegetables form the main part of meal, the materials added are most important
Menu Suggestions
**TIFFIN
"Tripe and Onions. Snow Potatoes -Venison Cutlets Macedoine of Vegetables Black Current Jelly Vermicelli Padding
DINNER Puree of
Tomato Cheese Souffe Roast Hare Liver Stating Red Currant Jelly Bolled Cauliflower Graham Padding. Venison, Catlets
1% to 2 lb. vension, 1 gill of A careful macedoine of vegetable or selection combines calorics and boiled chestnuts, 3 oz. of larding mineral constituenta in asatie-bacon, I carrot, 1 onion, 1 bunch factory fashion.
herbs, 1 turnip, 1 glil gravy, mash- Afflk, eggs or cheese usually are ed potatoes. Piquant sauce: Choose | ¡the main source of protein and
in nice fresh piece of vension from may appear in an infinite variety the leg and cut it into 6 or 7 neat The milk can be use th round cutlets. Lard" with bacon.
of ways,
a cream soup, in a sauce for one Peel and slice the onion, wash, peel
Before broiling steaks, thorough of the vegetables, or in a dessert; and scrape the carot, and turnip,
ly grease the hot broiler rack, then or a glass of milk may be drunk put them in a pan with the herbs Mash drained fish very fine and dip the steaks into a good grade as a beverage. Eggs can be used and place the cultes of venison on add mustard, salt and mayonnaise, of olive oil, cover both sides of their combination with a vegetable, in the top. Pour the gravy round. Toast bread on one side only and steak with the oil and broil in the
jan omelet, in a salad or in a cover and cook in a moderate oven spread untoasted side with the fishļusual manner,
dessert.
for over low heat until the venison mixture. Garnish with a narrow The ofl will keep the steaks from
Cheere can be grated into the is tender, about 20 to 30 minutes. Chill and serve, sticking to the boller, give them soup, grated over a vegetable, grate When cooked, arrange them in border of relish.
Cheese And Olive Canape fine flavour and make them browned over toast, grated over a salad, efrele on a bed of mashed potatoes
evenly.
or if nie is the dessert, served on a hot dish. Four round a little with it.
piquant sauce and fill the centre
Finger lengths of bread
1⁄2 package cream cheese 11⁄2 ounce package Roquefortį
cheese
Stuffed Spanish olives
Tonst bread on one side only and! spread with blended Roquefort and cream cheese. Garnish with overlapping slices of glive.
Caviar Canape Toast oblong shapes of bread on one side. Spread untoasted side with mayonnaise, then with caviar to which has been added an equal amount of sweet pickled onions. Garnish with very finely mineed,
slice of stuffed Spanish olives.
Dexter Canape
Rounds of bread
Hard cooked egga
Mayonnaiso
Slices of tomato
Stuffed Spanish olives
Grape Juice As Sauce Base.
Using grape juice instead of
with a
white milk
number one
a delicious sauce base, produces meat sauce.
CAVIAR SANDWICHES Spread thin slices of rye bread
in squares
with cut
or circles caviar, chopped onion and lemon juice.
PIE MAKING HINT
B
The following menu has been with a macedoine of vegetables or planned with regard to proper cooked chestnuts. nutritive value and a tempting
Vermicelli Pudding
jcolour scheme. None of the 1 plat of milk, 2 oz. of vermi- dishes is difficult to prepare and celli, 3 eggs, I oz. of butter, 2 oz. the meal is very inexpensive.
of sugar, the grated rind of half
Vegetable Plate Menu
a lemon. Put the milk on to boil Poached eggs with spinach on and when boiling drop into it very
toast, potato marbles in parsley gradually the vermicelli, Brst butter, creamed corrots, stuffed breaking it into pieces. Stir the tomato salad, fresh fruit, drop milk while doing this and let it boll for 10 minutes, stirring frequently. cookies, milk, iced tea or coffee.
མ
Cut bread in allees about one- Then add the butter and sugar, half inch thick and toast on both and turn the mixture into a basin. sides. Butter one side. cover this Stir occasionally and when cool side with a thick layer of well add the eggs, well-beaten, with the
finely chopped season
cooked grated rind of a lemon. Pour spinach, making a depression in the mixture into a buttered dish the centre. Place a poached egg and bike for about 35 minuter or When peeling apples prepar tory to making ples, drop each the depression, dot with butter until set in a moderate oven.
Puree of Tomato one apple as pealed into pan of cold and sprinkle with paprika. Boiling and Baking
3 cups cooked tomatoes, one salt- aide water to which a few drops 022
Cut potatoes in marble with spodn-soda, 2 cups milk, 2 table- addock Add thin mifces lemon juice have been
vegetable cutter. Parboil ten spoons, but er, 2 tablespoons four. Biices of hard They will not turn brown.
minutes in boiling salted water. Rub tomatoes through a síęve, add Drain and dip in melted butter the soda to prevent the acid of Spread in dripping pan and bake the tomatoes curdling the milk. in a hot oven until tender and de-Scald the milk, melt the butter, licately brown. Sprinkle with add flour and pour on gradually finely minced parsley.
the scalding milk, cook thoroughly
Toast rounds of bread on side and spread untoasted with mayonnaise. tomato, then
of
"LOOK-
fresh milk
-whenever I want it!"
HERE is help for women who I have trouble getting-or keeping fresh milki
Un Klim Powdered Whole Milk... good, rich, nourishing whole milk with only the water removed. Not a thing
ta added. Klim con- tains all the nourish.
ment
favor
all the
of
the
Anest dairy milk. And
It
keeps
climate-without
frigeration.
207
'Doctors say "Give
Klim to Babies!
Because the
powder
ing process maker Klim even more digestible than the usual milk-doctors recommend it for infant-feeding.*
Use Klim dry for cooking or in beverages. Mix it with water to obtain creamy, de licious liquid milk to drink.
KLIM
POWDERED WHOLE MILK
Klim is
always
fresh. But more than that it is SAFE! For Klimfrom the cow to youfe: pre- pared End packed
under the most exact." ing scientific super- vision
THE MILK THAT KEEPS
OK
SAUCE makes
test the be
Fill the tomatoes with a mix-stirring well. Blend tomatoes and ture of shredded cabbage, celery milk mixture, reheat and serve and green pepper made molat with with fried croutons. mayonnaise and serve in a lettuce
cup or a nest of shredded leat lettuce.
TURKISH DISHES MAKE CHANGE
Kebab, Pilaw, Peaches With Caimac.
THREE DIFFERENT RECIPES:
Turkish
dishes can
'Cheese Souffe
3 tablespoons butter, 3 table. spoons flour, cup bolled milk,
teaspoon salt, A pinch of cayenne, 1⁄4 cup grated cheese, yolks of 3 eggs and whites of 3 eggs, Melt butter, add flour, and when well mixed add gradually boiled milk. Than odd ault, éayėnno Remove from stove,
and cheese.
the laws of the Prophet). and a piece of bay leaf. Squeeze all the pieces together one against the other," Brush them over with but- be very ter. Roast tem afterwards in front good indeed-those who love of the fire small skewers will Rahat Lakoum will agree that the Turk is the best sweetmaker in hang quite well in a Dutch oven Europe. But no one knows how or game oven-pr grill them, under:
the gas or electric grill:
good Turkish delight can be unless When cooked, sprinkle with salt; they have eaten it freshly mads. It and serve on the skewers. Good Is the Turk also who makes such aluminium ones can be bought for delicious preserves of Fox Tells, this purpose, and the ring at the orange flowers and Jessamine end is convenient to hold the fork Here are some of his recipes for whilst removing the pieces of meat| everyday dishes,
Quincem or peaches with: Mutton Pilaw Turkish fashion. Calmac,””—"Calmaç” in what is Cut slices of fresh mutton, which known as Devozubire clotted season with salt, pepper, spices and cream. The Phoenicians probably mint. Make a broth with the bones taught us how to make it. The and trimmings, atrain it, wash a Turks prefer to make it with buf- pound of good rice, Drain this falo milk, and often serve "calmão” through a sieve, and leave it to dry alone with perfumed sugar for one hour. Chop an onion, ty sprinkled over it it in butter, add it to the Try all toget then moisten height with
which should
for)
--If served with quiness,,pasi five] or six ripe ones, core them (or if uziky, peaches simply adin them an you would tomatoes by plunging in bollar water få à second
the fruil in a lid
When done
For To-morrow
of
add yolks of egg beaten until light. Cool mixture, and cut and fold in whites of eggs besten until stiff and dry. Pour into a butter- eď baking dish, and bake 20 min- utes in a slow over. Serve at once. Graham Pudding w Mix well together 1⁄4 cup molasses, 1⁄4 cup of butter, 1 agg. 1⁄2 cup of milk, 1⁄2 teaspoon bicar bonata solda, 11⁄2 cups Grabam flour, 1 cup raisins, spices to taste. Steam 4 hours and serve with any sauce that may be preferred. This makes a showy as well as whole- some dessert.
"
RICKSHAWTM
BRAND
CEYLON TEA
SOLD BY ALL COMPRADORES
Carnation
Carnation
MILK
"FROM
CONTENTED COWS"
Ideal Milk for Cooking
I am constantly finding new virtues in Carnation Milk
for cooking. It is really "insured" milk for it is always dependable, always the same high quality. You will find that it enriches food because it is always whole milk, the cream being so thoroughly distributed throughout the con- tents of the can that it will not rise to the top as it does in ordinary milk. Its smooth, creamy consistency gives foods a finer texture. It is excellent for making cream sauces, gravies, pastries, candy - in fact, all dishes whenever the recipe calle for milk Once used regularly you will be delighted with its richness, purity, convenience and economy and you will never revert to the old fashioned milk supply.
YOUR GROCER SELLS CARNATION MILK.
Sole Arante
CONNELL BROS. COMPANY, LTD.
Hong Kong & South China,
CHEESE
for
EVERY TASTE,
Always keep a few varieties for emergencies.
Danish Cammembert, in 8 oz, boxes
Emmenthaler Cheese, in 8 oz, cartons
Kraft Cheddar, in 1 oz. portions, 8 to Carton Kraft Gruyere, in 1 oz. portions, 8 to carton Kraft Grated Cheese, in 6 oz. shakers (glass)
Kraft Cheddar, by weight
Gouds Cheese by weight
Gorgonzola
White Cheddar, Farm made
DAISY BUTTER
RY FARM, ICE & COLD STOR
80 cts. per box
70
per carton
60
per carton
75
per carton
per shaker.