Page
HONG KONG DAILY PRESS, THURSDAY, SEPTEMBER 29, 1932.
First Aid for Harried Housewives!
WHAT SHALL WE EAT? ·
LAMB IS A GOOD CHOICE!
Lamb comes on the market in it should be piping hot on hot largest quantities In spring and ¦ plates, because the fat hardens, as But a good supply is sou as it begins to cool. autumn,
Cuta available the year around.
Roast Stuffed Bre-st of Lamb, from the leg, loin, and ribs are the most popular, but with proper j enokin, savory and less expensive dishes can be made from the should. er, breast, flauk, and neck.
It is economy, to buy a leg or a shoulder of lamb for roasting
although it may fürnish more meat than is reded for one meal or even for two. Roast laub is one of the best meats for slicing cold, and every left-over can be utilized
Easy Tiffins for Hot Weather
USEFUL LOAVES -
Furnishing an attractive, deli- cious luncheon for the family in hot weather often presents a pro- blem to the busy, home maker. The period between breakfast and lup- cheon seems a very short time in which to preparo something which will be cool and refreshing and also pleasing to the eye.
A great help in solving this pro blem is to have in the refrigerator a cold meat which furnishes the base of the luncheon. Any one of the following loaves may be kept in this way for several days, and may be used to form the basis of a simple and attractive lunch.
Cut the loaf into thin slices and pines in the center of a chon plate. Around the edge of the plate al tornato slices of chilled tomato and halves of hard-boiled
eggs sprinkled with paprika. On each slice of tomato place a ring of. green mango. Dot the plate with red button radishes on which have
leaves.
To vary
been left tiny bits of atom and the lunches the eggs may be deviled, or thin slices of cucumber and onion which have been, soaked in mild vinegar with salt and pepper may replace the tomators. Tender stalks of as paragus, which have been cooked and chilled, also form an attrac tive addition
to this luncheon plate.
White bread or brown bread sandwiches and a glass of cold satisfying luncheons.
FOR COLD FRUIT DRINKS
One of the delights of summer is thrilling drink by the addition of the opportunity for serving attrac-the juice of one or more of the tivo cold fruit drinks, These are following fruits; "pineapples, cher- endloss in variety, vying with one ries, strawberrys, raspberries, red peaches, another in refreshing coolness and currants, blackberries, charm of flavour.
plums, etc;
Not only the piquant lemon and orange may be utilized, but almost every other kind of fruit provides
.
Fruit Sirup,
Convenient, also, is other fruit e juice which is delicious either sirup, prepared in advance and, alone or in combination with other like plain sugar sirup and lemon. juices. Since so many fruit flavours, sirup, left in the refrigerator for a blend so beautifully, a good rule to j few hours or 1 day to ripsu" and
Select a breast of lamb including milk complete these tempting and follow in the making of a drink is, improve in deliciousness.
the foreshank. Have the butcher
crack the bones of the breast 90 that it can be carved between the ribs. Wipe the ment with a damp cloth, remove the foreshank, cut off the meat, and grind it for the force meat stuffing. Make a pocket in the breast by cutting through the flesh close to the ribs. Sprinkle the inside of the pocket with salt and pepper, pile in the hot force-
in a spicy curry or in any unement stuffing lightly, and sew the of a dozen other appetizing hot
edges together. Rub the outside! dishes, Bones and'trimmings re-
with salt, pepper, and flour. Lay) moved before cooking make excel.
the stuffed breast, ribs down, on Isot soups and jellies.
a rack in an open roasting pan. Do not add water. Place the roast! in a hot oven (480* F.), and sear for 30 minutes. If there is aut sufficient fat to keep the meat from 1
deying out, haate with melted fat, or lay a strip or two of bacon on top. After searing, reduce
The Bavor of lumb combines especially well with certain relishes and vegetables, aa suggested in the, following list. Green salads with. tart and favorful dressings also
add color and zest to lamb menus.
Vegetables
Rellsbos
Mint see Mine jelly
Onions
Currant jelly
Spinach Guava jelly
String beans Spiced conserves and Aspara qua
pickles
Turnips Horseradish sauce. Cauliflower
Salads.
Lettuce with art dressing Toma10, cucumber, and lettuce Kumquat, endive and watercress Grapefruit and lettuce
the laul
CAFCABY,
Tuna Fish Loaf.
Mix together 1 can tuna fishi 3 egge
L
cup milk teaspoon salt.
teaspoon pepper cup cracker crumbs
tablespoon melted butter. Bake "in a moderate oven, 350° F. in a buttered baking dish set, in.. a pan of hot water hour or until firm.
Beef Loat.
Mix together pounds ground beef pound ground pork
1 teaspoon salt
teaspoon pepper
1 teaspoon chopped onion 1 cap canned tomato soup
cup bread crumbs. Place in a Joaf-shaped baking dish and bake in a medium oven 350* F. for one hour.
the
I
oven temperature rapidly to 300°
Pressed Veal
Wash thoroughly
with
to make it not of just one fruit Boil for 5 minutes juice, but of two or more. Usually 3 cups granulated sugar and the result is much more intrigning. 3 cups juice from crushed and strained fruit. Then add the juice of
Plain Sugar Sirup.
To a little of this sirup may he added water or water and other fruit juices.
All cold fruit drinks and punches 1. lemon. are. far smoother and richer if sweetened with a sugar sirup in. stead of with plain uger. It also insures very particle of sugar being dissolved so it cannot settle in the buttom of the glass. It is an' ex- cellent plan to keep a plain sugar siran in the refrigerator at all times, for use as required.
Mint Sirup.
Just a subtle touch of mint flavour is good in man: drinks. Add mint sirup in very small quantity to plain lemonade or to other fruit
Make it by boiling together for drinks as desired. To make it:
10 minutes
1 cup granulated sugar and 1 cup water.
Boil for 5 minutes
1 cups sugar_.....
1 cups water..
1'iup bruined mint leaves. Strain,
cool, and bittle.
those who prefer a very sweet colour. beverage.
Attractive Colour,
Sinco the right sweetness or tart- ness of a drink is a matter of fù-1 dividual preference, it sometimes is advisable, when many are to be
For party, tensions the attrac served, to provide a tiny pitcher of tiveness of a culd fruit drink eni F., and continue the cooking in 3pounds veal knuckle and cover ice-cold sugar-and-water sirup for be greatly enhanced by means of the open pan until he meat is! tender. The total time required 1 tablespoon of sait aud
1 chopped onion and boil gently will probably be one and one-half
until the meat is very tender. to one and three-fourths hours. If When the meat is cold grind all the lean part in food-chopper. there is more stuffing than the
Mix the ground meat with breast will hold, bake it in a separate dish, or use it as stuffing for anions to serve with the meat. Serve with brown gravy made from the drippings.
For the baked onions, choose a The fell is the thin papery outer
large, mild-flavored variety. Cut covering on Though recipes frequently advise the onious in half crosswise and that it be removed before cooking, simmer in lightly salted water un- it is now believed that flaver is til about half dono. Lift the onions not affected by the fell. Lng of out and arrange in a baking dish. lamb keeps its shape better if Remove the centers without dis cooked with the fell, but the ap-turbing the outer layers. Chop the pearance of shoulder, kaddie, and onion centers and add to the force. chops is improved by its removal, meat stuffing. Fill the onion shells Removing the fell, from a roast with this mixture, cover, and bake makes it require longer to cook un-in a moderate oven, fer about one less it is well rubbed with flour. half hour, or until the onions are The time required to roast meat tender. Remove the cover from the of any kind depends to a large baking dish during the last of the extent of the temperature of the cooking so that the onions will oven. Higher temperatures than brown well on top.
those suggested in the following
Forcomeat Stuffing,
1
Lemon Sirup.
For guy red drinks, use red fruit juices and add a little lemon juice.
Or one may prefer to keep on to heighten both flavour and colour. cups of the broth in which the hand a supply of prepared lemon Orange Juice should not be used as meat was boiled. Season well sirup, ready for use, since lemou it will turn the red into a brownish with pepper and place in ais included in so many cold fruit tone. Hard water sometimes turns glass, dish to inold.
drinks. One god way to prepare red juices it to à violet hue.. this is
RIGHT WAYS
WITH
LEFT-OVERS.
Souday tin should be as solid as you please, and Sunday dinner & cheerful combination of left-overa. Good food, home cooked, and stored in a clean, airy larder, keeps fresh for several days.
Here is a hearty five-course Sun- day dinner of ft-overs that can be prepared in an hour.
Greenpen Cold meats.
up
Potato and asparagus saiad.. Fruit and take pudding. Choose and jelly biscuits. The soup will come out of a tim The meat must be cut in slices (a hone ehould.never, he brought to the.
recipes shorten the time of cooking but increase shrinkage and may Ground lean meat from the fore talde) arranged attractively on a
Biank
tablespoons butter or other fat. 2 cups fine dry bread crumbs
1 cup chopped celery.
1 tablespoon chopped onion sprig parsley, cut fine. teaspoon colory seed. teaspoon savory seasoning teaspoon-salt teaspoon pepper
vinegar.
The Sweet..
Boil for 5 minutes
2 cups granulated sugar
1 cup water, and the thinly shaved
rind from
I lemon. Cool, then add the juice
of
lemons. Strain. Keep in the re- frigerator in a tightly corked bottle or in a sealed glass fruit jaz.
Deep purple colour is obtained.by combining grape juice and either cooked or canned pineapple.
Orange juice intensifies the yellow of other yellow juices.
Garnishes.
· 5-
Coki drinks taste twice as good if served attractively. The addition of 1 or 2 whole, or halved red mara schino or candied cherries of green coloured berries in each serving: For plain lemonade one need glass is always attractive. A sprig only add water to this lemon sirup of mint is spel ally pretty on Fill each glass with cracked ice, beverages which have little colour. add some of the lemon sirup, and fill" ̈with water. Garnish with, a
Rose-geranium- leaves and natur- maraschino chuiry. & nasturtium tium blossoms make a pretty gar. blossom or a sprig of mine. This nish and their spicy scent adds amount of sirup will make about much to the tempting fragrance of two quarts of lemonado..
the drink itsell
A coloured ice cube in a glass is dish and garnished with tomato Lemonade saúde in this way, is make the meat overbrown and too
rings, cress, and halved stuffed
attractive. On a bowl of punch dry. At the temperatures give
hard-boiled eggs.
very delicious quite different from
especially these cubes look charm the time of cooking is rather long,
For the salad, drain¤ ̈tin of that made by simply squeezing asparagus and mix the tips with lemon juice into a glass, adding the surface of the liquid. There are ing, as they go bobbing about over but less fuice is lost, and the meat
cold sliced potato. Dress with is uniformly cooked and has a light
chopped parsley. salt, oil, and sugar and cold water, stirring, and various ways of making attractive. golden brown crust. With a meal
sorving at once. This is partly be
looking ice cube. One way is to theremometer to indicate when the
cause of the use of sirup instead of
add-just-enough-vegetable colouring Plain cake, or cakes, or sponge sugar and partly because the rich, to produce & delicate but decided roast is done, the homemaker can
sandwich, left over from Sunday distinctive flavour of the lemon, experiment with her oven and deter-Melt the butter in a skillet, add ten will make the sweet. mine her own methods. Some the celery and onion, and cook for
Soak them in, the juice from a tin like that of the orange, lies in tint to the water placed in the freez
ing pans in the mechanical refri- persons like lamb cooked to 175 two or three minutes. Add the of fruit, or in warmed jam sauce, oil contained in the outer rind, and gear and freizo solidly. Add the arrange in a glass dishi and decor the cooking of the rind in the sirup cubes to glass or bowl at the very Othors like it well done (188" ground meat, and stir untilate 1.) because the flavor is then less juice evaporates and the meat Cheese and jelly biscuiti are extracts this ci
last moment, so they will not have browns slightly. Then add "the crackera lightly spread with cream pronounced. hatever way lamb Bread crumbs and 'seasonings and cheese and topped with red currant
This plain lemonade can, if one time to melt and spread their cooked if to be served hot, stir until well mixed,
-Jelly.
wishes be transformed into a more colour through the beverage,
Sea food
EAT MORE
FISH
the food for
FITNESS & FIGURE.
Sea food is good food, light and eastly digested, strong in brain
building properties.
SPECIAL TODAY
CANADIAN SALMON
80 cents lb.
THE DAIRY FARM, ICE AND
COLD STORAGE CO. LTD.
CALIFORNIA PACKING CORPORATION CALIF., U.S.A.
APRICOTS
RED RASPBERRIES
Red Raspberries
The pick of berries
"Del Monte's Apricots
The Best to be got"
Obtainable at All Compradore Shops.
Sole Agents: KUNG SHEUNG CO. HONG KONG.
FRESHNESS
AND
PURITY
are the
outstanding
qualities of
CHINA JUILDING.
PHONE 28268.
PURICO
cooking fat that is not fresh will give an unwholesome flavour to the Cooked article. PURICO Vegetable Lard, unexcelled for Frying, Shortening, and Cake-making.
1 lb. tin.
AE ALL GROCERY STORES
Page 5Page 6