Page
HONG KONG DAILY PRESS, THURSDAY, OCTOBER 13, 1932.
Try These on finicka Appelfies
MARROW FRITTERS
And Other New
Vegetable Marrow Recipes
These fritters can be served as a vegetable, or if sprinkled with rastor sugar, cau. be served as a dessert.
Cut the marrow, after peeling, into chunks and steam in the usual way, not letting them become too selt; drain and allow to dry for a white.
Prepare a batter of flour, salt, g and milk as for a Yorkshire pudding. Dip the marrow into the aller a piece at a time and drop into hot, deep fat. Servs bot.
MARROW CURRY ** This is an ident vegetarian dish for hot days. Ingredients: A small narrow, one Lonnte, two onions, one egg, three tablespoonfuls rice, a little butter, salt, pepper, cayenne, and curry
powder.
Ped and cut marrow dunks and Parboil and stewn until tender.
skin the tomate. Boil and chop on of the onions. Mix these together and put at sille of fire to keep
warm
In a separate saucepan boil the rie with little water and a pinch of sait until the water has boiled away, leaving the rice tender. Sen 'son the rice with cayenne.
Now prepare the curry by chop ping the other onion and frying in A little butter until brown, remove from fire and-season with salt and pepper, and add one dessertsproiful, of rry powdler, and let simmer for five minutes. To this add a cup-| fui of water-or stock if available And boil slowly for fifteen minutes.
APPLE AND MARROW CHUTNEY
Ingredients-2be, quarrour, Mb. anime, lb, apples, 2018, raikine ursulinus, I pint negur, fra peppercorns, Jack, root ginger, All, ingar, Joz. tumeric powder, 2 tulle spoon curafimur.
Peel the marrow, cut into pireex, sprinkle with salt and let stand a day. Then strain this and add the upples and unions previously chopped,
Add the sugar, raininn, and vinegar, with the peppercorns und ginger, tied in a muslin bag. Boil for one hour.
Mirthe turmeric powiler and corafluar with a little vinegar, add to the mixture, and doll quickly for a further five minutes, stirring well.
Remote the spice bag before) huttling.
i
Hardboil the egg, and chop finely. Put the marrow mixture in centre of a het dish, surround with the boiled rice, and pour the curry juice over. Garnish with the chap. bed egg, and sarve.
MARROW PIE
OF
For this you will neel a small one large tomato, ane marrow,
little chopped' ham onion, a bacon, pepper and salt, mixed herbs, une cupful breadcrumbs, and some short pastry crust.
Make enough pastry to cover a medium-sized piedish. Peel and cut
the marrow, and steam until ten- Parboil and der, and drain well. skin the tomate. Boil the onion mi
Mash ung th til soft and chop. marrow, tomato, and onions, and season to taste, adding mixed herbs if desired.
Mix in the chopped him and breadcrumbs. Put into the piedish. if the mixture appears too dry, a little milk may be added.
Cover with the pastry and bake in a quick oven.
MARROW CURD Children like thin Tako 2lbs. 4 lemons, 1 enator marrow, sugar, Alb, butter.
Peel the marrow, cut into pieces, Drain and and steam until soft. let dry. Add the juice and rind of the lemons to the sugar and butter.
Mix all together with a fork and (aken put into a double pan and boil
until it seta.
ICED COFFEE IS EASY ·
TO MAKE
The coffee is mado just as for coffee with milk at break- fast. Allow pint and à half of milk and half a pin of cream to two pints of strong black coffee increas ing the allowance of milk if you, do not want to use much cream,
80
Add sugar to taste, and if you have a freezer freeze it till very cold but not set. Put the mixture in a glass jug with some crushed ico and allme about a quarter of a pint for inch persan.
Some people make it with milk only and serve a gen- erous spoonful of woffee ice cream in ench glass,
MAKE IT WITH
PURICO
THE IDEAL
COOKING FAT
To be obtained from all
Grocers and Storekeepers
In 11 lb. tius.
HAVE YOU TRIED
any of these dishes?
Here are seven dinner menus, some of the dishes may be new
to you and if so are worth trying:
TO-DAY'S DINNER MENU
Nerk of Mutton or Lamb and Vegetables.
Cumberland Sauce. Stewed Plums. Caramel Junket. Neck of Lamb with Cumberland
Sauce.
Ingredients-Neck of lamb,. a few slices of bacon, two or three carrots, two or three guions, two or three turnips, two or three peppercorns, salt,, parsley, stock.
For the Sauer-Red currant jelly, To each tablespoonful of this allow one dessertapoon- ful Worcester sauce, ond ten- spoonful Harvey sauce, juice
Vormicell! Soup,
Fish Salad. Cheese Pancakes. Vermicelli Soup. Ingrédients.-2 pinta white stock, Hounces Nervelli, little milk, salt and pepper
Instructions.-Put the stock in a
of half a lemon.
Instructions,-Trim the neck of lamb and brown t on both sides in the melted bacon fat Put it in a large casserole with the vegetables and sea- soning, pour in a little stock and braise in the oven until tender. Arrange on a hot dish and pour the sauce over it.
The sauce is made by mix ing the red currant jelly, Wor cester sauce, Harvey sauce, and lemon juice together, add- ing a grating of nutmeg and making it very hot. It must
C. I not boil.
Jellied Meat Mould. Salad of Broad Beans, Tomatoes and Lettuce. Chocolate Cream.
Chocolate Cream,
Ingredients.--2 ounces grated
chocolate, 2 ounces castor sugar, ounce gelatine, gill of water, pint milk, pint undiluted ovapor-
saucepan, bring to the boil, crush the varicelli slightly, add to theted milk or cream, vanilla pod. stock and simmer for fifteen or twenty minutes. Season with salt and pepper and serve.
This is a very quickly made soup, and on evenings when there is no clusose savoury it can be accomplish ed by fried crusts of bread sprinkled
with Parmesan cheese.
Clear Oxtail Soup. Eggs with Tomato Sauce.
Braised Lettuce. Summer Padding. · Eggs with Tomato Sauce, Ingredients Eggs, one to cach person (fresh ones are essential), water, tomato sauce.
Instructions-Fill A Kaucepan nearly full with water and bring to the boil. Put in the eggs (in their shoils) one by one with a spoon. Let
Instructions. Dissolve the gela- tine in the water. Heat half the the milk and the sugar with the vanilla pod.
Put the rest of the 'milk in a pan with the grated chocolate, stir over gentle heat until well blended, add the milk and sugar mixture, stir until boiling, remove the vanilla pod, strain in the gelatine and add the evaporated milk.
Stir occasionally until cold and wet nearly set, then pour into a mould.
Tomato Cocktail.
Stewed Cod.,
Mashed Browned Potatoes. Apple and Cornflour Pudding.
Stowed God.
A FEW COLD DRINKS
GRAPE NECTAR
Bintil, sirupy
1 cup sugar and
cups water, Add
1 pint grape juice, the juice of
2 lemona and the juice of
1 orange. Serve with a bit of orange
In
on a small float of whippea
cream.
GRAPE AND MINT
2 cups grape juice crush the tips of
about
2 dozen mint leaves. Add
4 tablespoons sugar. Let stand 3
minutes, then strain into
4 tall glasses filled with cracked
iec. Add to each glass'n
Thin slice of orange, and garnish
with a
Sprig of mint,
Boil
•
GRAPE LEMONADE
2 cups sugar and
1 cup water until it spins a thread,"
When cool add the juice of
6 lemons and
1 quart unsweetened grape juice.
Let stand 12 hours
ready to ser; add
Carbonated water and Crushed ice.
VELVET MILK SHAKE
When
If one does not possess a regular
shaker, use a quart glass fruit jar. Put in it
1 cup crushed ice
I pint rich sweet milk.
1 tablespoon sugar
1 teaspoon vanilla extract.
Make
the jar cover tight and shake rapidly for several minutes until the jar is filled with foam. Add
to 1 pint vanilla- or lemon-flay- oured ice cream, and mix thin in thoroughly, beating well. The result is a thick, chilled drink of great richness, Place 1 teaspoonful of whipped cream on top of each glass when serving.
RAINBOW CUP
Fill slender glasses two-thirds fall
with
Crushed ice, then pour in care- fully, so they will mix as little as possible, slightly sweetened fruit juices of different colours, as, for example:
2 tablespoons red or black rasp-
berry juice, then
2 tablespoons lime juice, bought bottled or squeezed from fresh limes, then
2
2 tablespoons orange juice, then
tablespoons white grape juice. Or fruit juices of other colors may be used instead. Top with
A
Red or green cheers. Serve with|
straws.
ASPARAGUS SOUP
of
bundles Ingredients: 2 Asparagus, 1. pint water, I quart of white stock or milk, 1 small piece of butter, arrowroot to thicken, seasoning.
Method: Scrape the asparagus Ingredients.-1 lbs. cod, 1 pint and boil for about twelve minutes stock, 3 onions, 4 to 8 025. mushin the water or until the tips are rooms, salt, pepper, a little butter, nearly done. Take out of the water chopped parsley, nutmeg.
and cut off the tips neatly and Instructions. Wash the cod, dry put on one side.
it, and cut it into thick slices. Peel Return the asparagus stalks, to and slice the onions and fry them
the water and boil well until tender.
| them boil steadily for five minutes.in a little butter or margarine till Then put through a sieve, miz
Lift the out and put them in a basin of cold water for ten minutes. Shell them carefully.
Reheat them very gently in hot water or milk, lift them out, ar- range them in a hot dish, and pour the hot tomato sauce over them.
Snippets of fried bread or tri- angles of fresh toast improve the dish, but are not essential.
brown.
puree with the water the stalks were
Sea food
EAT MORE
FISH
the food for
FITNESS & FIGURE.
Sea food is good food, light and
easily 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.
RED RASPBERRIES
The pick of berriesTM"
"Red Raspberries
APRICOTS
"Del Monte's Apricots
The Best to be got"
Obtainable at All Compradore Shops.
Sole Agents: KUNG SHEUNG CO.
PHONE 23268, BONG KONG.
CHINA (UILDING,
Two old friends met after
a long interval.
"Why, if it isn't Tom!" exclaimed one of thom. "But I hope you won't mind my saying so, you do look old." "Maybe," replied the other, with a merry twinkle in his
Put the stock in a fireproof casse-boiled in and add to the stock or rulo, add the onions, peeled and milk. Bring to the boil. chopped mushroome, paraley, a Thickon with a little arrowroot. pinch of nutmeg, salt and pepper. Let it simmer gently and just be-eye. The fact is, I've never When it is warm add the fish and fore serving add a small piece of cook gently for from thirty to fortyhutter and the asparagus tips.
minutes.
Fried bread croutons should be Remove the fish and keep hot, served with this soup. Thicken the sauce if necessary and strain it over the fish. Decorate with the mushrooms.
White Vegetable Soup. Galantine of Beef and Lentils. Carrot, Cucumber, and Pea Salad. Fresh Fruit.
Grapefruit Cocktail. Veal Olves, Beetroot and Potatoes.
Apple Jolly, Ingredients-Two pounds applts, An Economical Galantine, two tablespoonfuls water, two or
Ingredients:-8 ozs. cooked len- three drops carmine or cochineal, three ounces sugar, three-quarter tils, 4 oza: raw lean beef, a
sausage meat or bacon, 6 ozs. hirend- punce gelatine, half pint water, crumbs, 1 teaspoonful finely chopped rind of one lemon.;
onion, 1 teaspoonful finely chopped Instructions. Wash the apples parsley, 1 teaspoonful finely chop- and cut them without peeling or pod mixed herbs. 1 egg, pint stock, soring. Pat them in a pan with salt and pepper.
015.
half a pint of water, the thinly Instructions. Mix all together pooled lemon rind and the sugar, with the beaten egg, seasonings, and Stew till reduced to a pulp-and-rub stock, and shape into a roll through a sieve. If this pulp. Wring a clean cloth out in boiling measures less than three-quarters of water and sprinkle it thoroughly
pint make up the quantity with with flour. warm water.
Dissolve the gelatine in the two tablespoonfuls of water and strain into the still warm apple pulp. Add just enough carmine to turn it pale pink.
Pour into a wet mould and leave in a cool place till cold-and-set.-
Roll and tio the galantine up in this and let it simmer for two hours in stock or water,
Take off the cloth, wring out again, tie up again, and press the galantine between two boards or dishes with weight on top till set and cold Glaze,
been old before in my life,"
A TONIC LAXATIVE
At last
Plessiczone
WHICH TONES AS IT CLEANSES.
By combining the faxalive and refreshing properties of an after- voicing* Ball' with Uve lovigrating elemente of the famous "Tonie Phosferice, praḥ Basis • health? Cait has been awolved which is quite free from the enervating defects of earlier malts and laza«. tives. Phoslerine Hasith Ball port:etly supplies the need for tonio laxative which modsgn. ille makes a necesally. This wortdarful Fruit Baitna doaxes your digestion into working with. the smoothnges nature, Infanded, and after thoroughly ofmansing the systems of impurities and waste, just at the required memen di bufian tip witalitý 20d (802.
Phosferine
HEALTH SALT
THE TONIC FRUIT SALINE
From a Chaisin, li twa klaws, the larger six cooling double the quantily,"
· This unique preparation is made and Quaranteed by the, Popcintaks of Phosforine ::
| PHOSFERINE, (ASHTON & PARBONS) LIMITED, Ludgate, Hil -London, England.
Agenta z W. R. LOXLEY & Do, Hong Kong & Shanghai,
FILLET OF BEEF WITH RICE
·AND VEGETABLES
Ingredients. Que pound fillet of beef, three ounces rice, one cucum, ́ ́ ber, half an onion, one pint stock,” one egg, three tomatoes, bread- crumbs, butter, pepper and salt, mushroom stalks,
Instructions.Cat the fillet into, rounds, half an inch thick, and fry them quickly on both sides.
Melt an ounce of butter in a Baucepan, put in the rics, stir over the re for a few minutes and then add the stock and cook till the rice is tender and the stock? absorbed. Add salt and pepper and turn the rice on to a plate to cool. Make it into flat cakes the same; size as the fillets, brush with egg. roll in breadcrumbs and fry doop fat.
Pool the cucumber and cut it into pieces about an inch and n' half, long, scoop out some of the centres and then braise thom' with a little stock.
Halvo the tomatoes, scoop outs little of their contres and pook them gently in the oven.
Chop the onion and fry it with the chopped mushroom-stalks, add a little parsley, pepper and salt, and just enough brown sauce to bind. Uso this mixture to fill the
cucutabers, and tomatoeNCE Arrange a fillet on each rien cake. Lin a circle on a hot dish, with the
cucumbers and terautoes, rounÜ
This in pot an everyday dish for the average household, but excellent for special occasions.
Page 5Page 6