THE CHINA MAIL, MAY 28, 1988.
Let Cheese Give
New Interest To
Catering Round
of according to the taste of the mo-
ment,'
The cooks in their kitchens have found more and more ways of in- troducing cheese into the dishes
Cheese is one of the oldest foods and has centuries of con- tinuous popularity to commend it. It is also essentially modern served in the ways that housewives now find most acceptable. For there is that form the menu, and enterpris- all the difference in the world be- ing hostesses have produced clever tween the imposing, damask-wrap- notions for giving their guests ped cheese in command of dining piquant savouries and cocktail
HOT CHEESE SCONES
table or side-board through which snacks with cheese as the star role. the family with silver server scoop- ed its way until increasing ripe- ness caused a retirement of the at- tacking forces and the present-day manner of service.
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Page I
Cheese souffle is an attractive dish, deliciously light, yet appetis- ing and sustaining. Remember that the souffle must be served imme- diately it is ready. Stake one tablespoonful of cornflour with a little milk, heat the remainder of half à pint of milk and carefully stir in the cornflour. Add 2oz of butter, season, then cool slightly. Beat yolks of four eggs with 4oz of grated Parmesan cheese, and add. Finally fold in lightly the whites of the eggs stiffly beaten. Bake in a buttered souf- fle dish till well risen.
CHEESE PATTIES
CHEESE AND PARSLEY SAVOURY
These are good either hot or cold. Line some
patty-pans with puff
Make a slice of toast and butter pastry and three-quarters fill them it. Mix together in a saucepan 40% with this mixture: One and a half cupfuls flour, one- flavoured cheese, grated, loz but- pepper and mustard to taste. Stir 4oz strongly- of grated cheese, oz butter, salt, third cupful grated Cheddar ter, 2 eggs, 1 cheese, half cupful milk, 2 table- sherry, a pinch of salt and pepper comes a smooth paste. Place this dessertspoonful together over slow gas, until it be To-day cheese is eaten in a great spoonfuls butter, 3 teaspoonfuls and 1/4 teaspoonful of dry mustard. on toast, and put under the grill to variety of forms. Very convenient baking powder, 1 small teaspoonful for the small household with limit-, salt.
Melt butter, stir in the grated brown. Wash some parsley and ed larder space are the dainty little
cheese and seasoning. Mix with the break it up into small sprigs. Fry, Sift dry ingredients, then mix in yolks of eggs and then add sherry, this in butter until crisp and brown, silver foil-covered triangles that butter and cheese with knife. Make Beat up whites stiffly and stir light- sprinkle the cheese lightly with come to table, or the wooden or soft dough with milk. Pat lightly ly into mixture. Bake in a hot oven red pepper, and cover with a good other platter with an attractive as- to lin thickness, cut in rounds and 10 to 15 minutes, sortment of English-Continental bake in quick oven 12 or 15 min-
layer of your fried parsley. varieties from which to make choice utes.
CREAM CHEESE VARIATIONS
Cream cheese of smooth texture
FOR A COCKTAIL PARTY
One small cream cheese, 1oz but-
ter, 1 dessertspoonful grated is delicious in any of the following Parmesan cheese, 2 dessertspoon- ways: fuls of cream, salt and pepper, and
a few drops of green colouring.
Mix cream' cheese with butter
With marmalade breakfast.
on toast at
With jam, instead of cream, for
or dates in
in a basin, adding salt and pepper tea. and Parmesan cheese, and lastly Mixed with fresh pineapple, juicy the cream and colouring. Take a apple, tomato sauce, fork, whisk well, and place on very brown bread sandwiches.“. small, round biscuits made of light, Mashed into potatoes for the top short pastry: Garnish with parsley of cottage pie or similar "left over" and a little paprika over the cheese, dish.
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