CHINA MAIL, HOME SUPPLEMENT
platter, and dress the platter with water cress not too long from the brook that watched it grow. ***** And with might be added aspics
wherein cold cooked asparagus, ma...- rinated in a vinaigrette has beez imprisoned, to the welfare of both aspic and asparagus.
The Nicest way=
0
For The Summer Breakfast And And Tiffin
mornings,
bacon and eggs or saus- *ages are not appealing as a breakfast dish. Fruit and cer- eals are far better for us, and" if they are not thought suf- ficient for a whole meal, they should at least be included.
of
Full advantage should be taken of all the delicious variety cereals now available and with the help of fruit, cream and jam the first meal of the day is made doub by attractive without extra ex- pense.
You might even try adding the cereals to your ordinary dish if you prefer it that way. Bacon is delicious and far easier to digest in warm weather if.a small and ful of cereal is sprinkled into the pan to accompany it, or a few. apple ringa. Peel the apples, core them, eat them into rings and fry slightly on each side in the bacon fat.
A glassful of orange juice - end of the usual early morning cup of tea is wonderfully inti gorating.
Here some other breakfast dishes
the
dishes. best
Stuffed Tomatoes Tatoes provide fine vit min basis for breakfast They are also one of known slimming dishes.
To stuff tomatoes, choose large,
the skin farm ones, remove plunging them into hot water for a few moments, then cut a slice off the stalk end and scoop out the puls from the inside.
Mix the pulp with a little pep- per and salt, a small quantity of chopped onion and epeamber o meat.
Add a dash of vinegar or may~ onnaise, then staff the centres of the tomatoes with the filling. Place tomate on each plate, sur- round wit. slices of cucumber and hard-boiled cereal
one
Serve with cereal
ceres
on
Poached Eggs on Cereal Instead of serving eggs on toast, place sufficient
each plate, stand it in a warm oven for butter a few minutes, dab with and place a poached egg in the
Ettle Sprinkle a cereal on top of the egg and u piece of butter. Eaten this way they are delicious.
centre.
тог
Fried Apples and Sausages Wipe, peel and core as many ap- ples as required. Cut apples into thick slices. Coat with err and breadcrumbs and fry in deep fat. -Cook sausages in the usual way. Pile apple rings in the centre of a dish and arrange
the stage round.
Whest Omelette Allow one egg for each person. Beat the eggs with a pinch of sar
and a little milk, fry in the usual
cooked way. When
sprinkle crumbled prepared wheat cake i to the centre. Then add a Ettle grated onion or å skinned tomato sliced with a few drops of mayon- naise: *
Sprinkle with pepper and sal. fold over and place in a hot oven for a minute or two before serv- ing.
to
Braised Celery
Wash, scrape and cut two large stalics of celery in two-inch lengths. Parboil in salted water: for Sve minutes and then drain. Heat four tablespoons of shorten- ing, add six- slices of carrot and two bouillon cubes, dissolved in a third of a cup of hot water. When blended, add · the celery and Kira- mer. turning often, until it is golden. Remove carrot and span kle the celery with very finely minced parsley.
Crab Isabella
Any simple futed mould or a amall bowl, may be used for cook- ing this dish. Thoroughly grease the inside and line compactly with parboiled fresh asparagus or the long-stemmed cammed. variety-
Close in the spaces between the as- paragus with finely minced, spin- ach. Make the latter firm blending two tablespoons of four and one of shortening with each cup of minced cooked spinach. Fill centre with forcement. For this blend four tablespoons of Soar with Taree of butter, add one and one- half cups of diluted evaporated mik When thick. fold in three- exx yolks and one and one-half cups of crab, minced veal or sweetbreads, Place mould in a pan of hot water and bake till frm, or about one hour, at 300 degree F. Turn out oa a hot platter. -
Salmon Slice Madison This service of canmed salmon is easy to prepare, inexpensive and very delicious. Drain a slice of canned salmon, discard bones and remove excess fat Place on a bak- ing platter, drench with the juic of a lemon, cover and heat for ten minutes in a moderate oven. Mask with a thin cream sauce blended with the chopped whites of two hard-cooked eggs and the yolks of one. Sieve the second yolk on top. of the masked Ssh. Circle with green peas.
Denis A La Turque Break an egg in a well-buttered shallow individual fireproof disa. season it with salt and pepper, and cook in a moderate oven until just set. Remove from the oven and cover, with Snely chopped lamb kidney, previously cooked in a lit- tle butter, sprinkled lightly with flour and well seasoned with salt a and pepper. Add a dash of tomato
sauce. ·
Fried Stuffed Eggs make an excellent breakfast dis Cut a few hardboiled eggs in half lengthwise, remove the yolks, rad them through a seva and, mix' with finely chopped cooked nam.
with Moister
little cream melted butter Fill the half etza with the mixture, brush over with breadcrumbs. and fry in hot but ter to a light golden brown.
Omelette Surprise
میں
is a most unexpected affair. Make a small omelette for each person, and. before folding it, sprinkle with chopped cooked mushrooms, and place a poached egg on. It fold carefully so as to conceal the poached egg and serve at once.
Toast-Ivanhoe
is a novel way of serving smoked haddock. Boil the fish until quite tender, remove skin and bones, chop very finely or pound in mortar, adding a little cream or milk. Spread this mixture on hot toast, garnish with small musk- rooms, previously cooked in but ter, and well seasoned with salt and pepper and a good squeeze of brisk lemon juice, and put in a oven for a few minutes to get thoroughly hot
TIFFIN DISHES
Summer Sausage Sausage is sausage, and no two ways about.
م
But what some people call "summer sausage” is a- two-way sausage. See the ference? We usually think
or the sausage as the link kind
kind And bag-and-slice-in-aff those are the ones we prick and bake or don't prick and fry. In other words, they're to be cooked.
Go straight around. the corner and get plenty of slices of salamı
·liver sausage,
mosaic, Bologna,
273 goose liver, headcheese and other of the many kinds there are or may be Arrange these in serried ranks or next overlaps on
+
little tricks
URNT. food can be loosen-
Baù from a porcelain ke-
stand
tle if it is allowed to over night with a solution of vinegar and scouring powder. .The pan will also clean easily. A razor blade, held in a ban dle which can be purchased for 2 few peace, is helpful in scraping frying pans or kel, tles.
مین
Two Egg Beaters-A Convenience
Two egg beaters are better that. one, especially when beating egg whites and yolks separately omelette or lemon pies. The saving in time and annoyance by having two clean, dry beaters handy makes the second beater a worth-while-in- vestment. Incidentally, it need nez be the same size as the Srst. I have been frequently surprised to see housekeepers who take pride in having many little conveniences struggle along with one large
THE
OVERLAND CHINA MAIL
`SATURDAY, JULY 6, 1935.
Your DIET
The Growing Child
IRLS begin to show acce- at about
GENES begin th
ten years of age, and gain an exte# greater proportion of their full height and weight during the elementary school period.
Obviously it takes lots of food and the right kind of food to build all the new tissues represented by these decided gains in height and weight. Then children of this age
use up energy activity.
tę
Enomous Rest of
boundless physical
If fuel foods zre not provided in a considerable surplus over the amount used up by work and play, the child may keep on growing in height but be unable to fill out or put on the proper amount of weight, and such children are apt to be physically frail Extra rest may be needed as much 23 extra food, for children often can not utilise their food well when overfatigued. It is surprising how much food children of this are really need.
The requirements for vitamins and tissue-building materials (such as protein, calcium, phosphorus and iron) are naturally high during the of rapid growth. period
Тая means it is necessary that a good 'de?
of the food consumed come from the apple barrel (figuratively speaking), the vegetable eart and the dairy wagen!
In brief, foods which should be included in the daily food supply of these growing children, in order to insure an ample amount of build- ing materials and vitamins, are:
Milk, one quart; butter; eggs; some raw fruit or vegetable, pre- ferably citrus fruit or tomato; some leafy vegetable; at least one other fruit and vegetable
Other foods, such as cereals bread, potato, nourishing soups and. desserts may be added to make up the energy supply, but the above list should form the basis of the diet
From the age of seven or eight. the range of foods given the child is gradually widened, and foods used with caution in the early years may be more freely taken. New foods which may be introduced at this time are a few raw vegetables, such as tender lettuce, a little shredded- young cabbage or grated raw carrot, or finely cut-up celery hearts. These may be ar ranged as salads with orange or lemon juice as dressing, or small amounts of these raw foods may be used for sandwich fillings. Almost any cooked vegetable can be taken in moderate amounts now. Raw fruits may be given in larger quan- tities and wider variety, provided they are thoroughly ripe, If slightly under-ripe, fruits are bet- ter cooked, even for adults. To be Continued.)
beater for everything.
your
Preserve Recipe Cards After making sure that recipe cards are just right and won't have to be changed, why not give them" a thin coat of transpar- ent shellac This will keep them from getting finger-printed.
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