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HONG KONG DAILY PRESS, THURSDAY, OCTOBER 20, 1932.
First Aid for Harried Housewives!
·TO MAKE AUTUMN MENUS MORE TEMPTING
COOKING BEEF ACCORDING TO
THE CUT
WHEN the homemaker goes to it may be pot-broiled in a skillet. market to buy a piece of beef; ¦ To broil by 'direct heat, grease the she has to think of two things: rounds of a rack, lay the steak on she wants a cut that will all the fit; and place over live coals, or un- desired place in the menu and at der an electric gril, or the flame the same time be consistent with of a gas oven. ake contents of her pocketbook.
cuts and how to cook thom in order to bring out their best qualities, she can select and serve appetizing ments to suit may family budget.
Different, eyts of beef from the same animal vary greatly in tender The following list shows in general the tender and loss ten dey cuts:
*.
one side and the tarn,
brown erust.
This is the tion of year when richer, more "haarty " foods are in order and it is uften difficult to find recipes that will contain just the necessary food elements that are easily prepared and not expensive. Perhaps you can find suggestions here that will enable you to plan more appetizing meals. MULLIGATAWNY SOUP
3 or 4 pounds veal knuckle, 21 quarts cold water, teaspoon peppercorns, a binde of tice, and cloves are used for stock.
1 cups aliced onion
1 cup carrots, cut in small cubes
1 cup chopped celery
1 green pepper, chopped
I tart apple, sliced
A cup butter
2 cups canned tomatoes
denspoon curry powder
Isprig of parsley
2 teaspoons salt, or to taste.
Wipo the knuckle of veal, and simmer for 2 hours with the water and spices, remote the setum, and strain the soup stock, Cook the aliced onion, carrots, relery, green pepper, and apple in the fat until lightly browned. Add the ment
wilt he cut
side of the steak, roll it up like In jelly roll, and tie securely in several places with clean string. (When carved, in slices, the inext ICONS the grain, if salled from the side, not the end.) Sear in a small quantity of fat in a heavy skillet or a baking pan- on top of the stove, and turn the meat frequently until browned
stock, the tomatoes, and the season- ings, simmer for about 1 hour, or until the vegetables are very soft. Strait
The out vegetables, rul! through a sieve, return to the soup mixture, and add 1 cup or more of the ment finely chopped. Serve hat.
SCALLOPED LIVER. AND POTATOES
t pound liver, sliced thin Salt and pepper Flour.
2 tablespoons babòh fat
1 quart thinly sliced potatoes
1 small onion, minced
14 cups milk.
HORS D'OEUVRES FOR THE FAMILY
SOME USEFUL HINTS
Hors D'oeuvres is & qurse with which few children become Re- quainted until quite grown up. This is not necessary, however, as such a delicacy can be quite within the means of any family budget:: In fact, they might evra ba an economy, since they are urgen Children made from left-overs, onjoy making them; much originality can be expressed in the decoration.
30
Hors d'oeuvres as appetizers are/ the first course of a well-planned { dinner. They are classed into two different groups, namely, relishes and canapes. The relishes are those appetizers which are not served on bread, toast, or crackers.
Fruity hors d'ouvres are nourish- Watermelon
Sult and four the liver and brown lightly in the bacon int. Place a layer of the raw potatoes in a greased baking dish, sprinkle with salt and pepper, add some of the liver and onion, and continue until all are used. The top layering and not filling. should be of potatoes. Pour on the | balls marinated in French dressing - milk, cover, and bake for 1 hour cored pears eut across with a. mar. in a moderate oven (350′ F.), or until the potatoes are tender. the last remove the cover and allow the potators to brown on top,
FRICASSEED CHICKEN WITH DUMPLINGS
At
·
Cut a fowl into pieces for serv. ing, sprinkle with salt and pepper, roll in flour, and brown in hot fat. Transfer to a kettle, add enough water to covor, and simmer until tender. Itemove the chicken and keep hot. Blend 2 to 3 tablespoons flour with a little cold water, add some of the chicken broth, combine with the rest, and stir until thick oned. Add more salt when needed. Surve on a hot platter with the dumplings.
CHICKEN CHOP SUEY WITH FRIED NOODLES
4-pound fowl
1 teaspoon salt 1 greu pejejer, shredded 2 cups shredded onions 2 tablespoons fat
2 cups shredded celery
2 cups chicken broth
1 teaspoon cornstarch
1 tablespoon cold water
aschino cherry in the convenient disk; penches stoned, cut in eighths, dipped in lemon juice, and rolled in finely chopped nut meats; pine- apple tit-bits dipped in powdered mint leaves; sections of small oranges and grapefruit; or grapes complete a dish full of toothsoiac appetizers.
Other relishes are olives stuffed with pimiento, almonds, celery and onions. These fancy stuffed oilves can be bought all prepared, but the pimiento may be removed from or dinary stuffed olives nu replaced. by the fancy fillings The pimiento can then be used as decoratious for the canapes. It is best not to use the lives with stones on your hors d'œuvre platter, as these appetizers are many times served in the draw- ing room with a boverage and only a tiny napkin for the convenience of the guest. A store would be an embarrassing climax. Pickica, sweet pickled watermelon stuffed eggs and celery stuffed with cream cheese, Roquefort cheese or almost any interesting left-over, covers pretty well the relish group of hors d'œuvres.
L
Canapes in Variety.
rind,
Canapés always have a founda tion. A delectable cracker is á good choice with such a variety on! the market from which to choose, Bread and toast are dependable If more savory background is desired, strips of brood sauted in olive oil or buttér, or butter, or fried in deep fat, or merely hot or cold.
2 ens sliced Brazil nuts or Jeru wherever used.
salem artichokes
4 tablespoons soy sauce.
Add
the
If a gas oven is used. have the on all sides. Slip a rack under With the knowledge of the different oak 2 or 3 inches below the the meat in the pan, cover close- flame. Best results are usually obs. ly, and cook in à moderate oven tained by leaving the door open, ¡ (550° F.) for 12 hours, or until When the meat is done, tender,
Put the fowl on " ruck in a Scar ou
!remove from the pan and prepare kettle, half fill with boiling water, being careful not to pierce the
add the salt, partly cover, and
The variety of shapes for these When both sides are gravy as follows: Drain off the simmer, until nearly tender. Let foundations are innumerable. The Fat. For each cup of gravy desir-cool in the broth, drain, and cut brend is usually of about a quarter- scared, redare the heat, and turni the steak occasionally until cooked, measure 2 tablespoons of fat the meat into small pieces, din-inch thickness. This may be cut in "fingers 4 inches by 1 inches,. and return to the pan, add 1 to 2 carding the skin. Cook the green
pepper and onion in the fat in a or in rounds. The doughnut and to the desired stage.
interestang cutters make To pan-broil a steak, sear it on tablespoons of four and stir until heavy skillet for a few minutes, cooky
well blended and slightly browned, and stir frequently.
shapes from which to choose. With both sides in a lightly greased,
these one must remember that Then add 1 cup of sold water or celery, chicken broth, and mixed sizzling hot skillet, then reduce
cornstarch and water, cover, and cookies are usually stiff, but with Then add soft bread if the appetizers are too the temperature and cook to the milk and stir until smooth. Sea simmer for 5 minutes.
large they may be clumsy to eat desired stage, turning the meat to son with salt and pepper. Serve the nuts or artichokes, the soy
covered with Alling and decorations. the stuffed steak with browned sauce, and more salt if necessary. Serve with hot flaky rice and insure even cooking. Do not add
A cross between a relish and a potatoes,
fried noodles. water and do not cover. From
canape is a potato chip spread with a thin layer of soft sandwich filling time to time pour off accumulated
Here is an example of the difficul fat so that the stenk will not fry.
ties in oating as potato chips Athick steak after Acaring may
cramble so easily. It would be best with these to use pieces small be successfully finished in a hot
enough for one mouthful, uven (450° F.). Slip a rack under the steak in the skillet, and the mest will cook evenly without be ing turned. This is n'onvenient arrangement, for full-attention may then ba given to other last-minute preparations for the meal.
TENDER CUTS
Rousis: Rib Loin
Steaks:
Sirloin
Porterhouse
Tenderloin
Club
Rib (short cut) LESS TENDER CUTS
Steaks:
Chuck Shoulder
Flank
Itoundi
Rump
Roasts:
Chuck Cross Arm Clod Round Rump Stewa: Neck
Heal of Round Plate and Brisket Shank
Flank For tender cuts the best method of cooking is to sear the ment at A high temperature for a short tine nati brown coating is formed, then to reduce the tom perature and finish the cooking at moderate heat. Do not cover, the ment and do not add water.
ATC
Ment cooked in this way loses little of the delicious flavour de reloped by browning, and the drop pings can be poured over the mand ur made into tasty gravy,
Tender cuts booked until rare, medium, or well done, no cording to personal preference. A ment thermometer kept in the centre of the roast during cooking removes the guesswork and makes it possible to get the exact. ategò į desired. Beef in Tare according to the meat thornumuter between the temperatures of 130 and 150° F., medium between 160° and 170 F., and well done at about 180° F. (2
BROILED STEAK
}
..
Place the steak when done on a hot platter and season with salt, pepper, and melted butter. Gar nish with parsley and
oncé,
serve at
No dofinite time can be given for cooking a steak because of varying thickness, degree of heat upplied, "and personal preference. | A struk 18 to 2 inches thick will probably require 20 to 23 minutes to cook modium rare under tho flame of a gas oven.
STUFFED FLANK STEAK Flank steak
14 cups stale bread crumbs
1 teaspoon salt
teaspoon pepper
I onion, minced
cup chopped celery
2 tablespoons butter or beef drip-
pings
Wipo the meat with a damp -Select one of the tender steaks cloth. For the stuffing, brown the from-to-2-inches thick Trim celery and the onion lightly in the the steak of excosa fat and wipe fat and combine with the other It off with a damp cloth A ateak ingrediente. Spread the stuffing may be broiled by direct heat or over the steak. Beginning at one
it's delicious
if made with
PURICO
and is excellent for fried food. Guaranteed to be the purest and most wholesome cooking fat obtainable.
It is made from oil extracted from fresh @sweets cocoanuts.
FANA
The Coverings,
After the foundations have been decided upon (and there may be us timg us the many varieties at n hostase cares to prepare), then must come the coverings. These, too, can be as elaborate or as economical as she wishes to make them. There are on the market jars of savory pastes; anchovy, caviare, pate-de- fois-gras, lobator-meat, and gamey. offers of partridge and squal. In place of these can be used any left- over meat or fish, chopped and mixed with a spicy dressing. Other delicious coverings are chopped cab. bage marinated in sour cream; tiny alices of tomatoes; a stoned queer olive wrapped in a elice of bacon and broiled crisp; half of a de- viled egg, the yolk highly seasoned with catsup, horse-radish, or minced chives. Good
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 Ib.
THE DAIRY FARM, ICE AND
COLD STORAGE CO. LTD.
CALIFORNIA PACKING CORPORATION CALIF., U.S.A.
RED RASPBERRIES
Red Raspberries
The pick of berries"
APRICOTS
"Del Monte's Apricots
The Best to be got
Obtainable at All Compradore Shops.
Sole Agents: KUNG SHEUNG CO.
TONG TONG
CHINA BUILDING,
PROFE 23268.
ELIMINATION
is not enough
Phosferine Health Salt Tones as it Cleanses
Plantcome
Ingigeration must accompany the regular dally removal of the causes of Constipation, and this is now actom- plished by Phosfering Health Salt, with total freedom from the enervating after-effects produced by old-fashioned
malinca.
Phosferine Health Sale gently cleanses the system from kupurities and removes the poisonous waste matter which clogs the food channels and at the same time Imparts freakiness and vigour to the digestive organs and late to the entire body.
Phosferine HEALTH SALT
THE TONIC FRUIT SALINE From, all Chemists, in two sizes, the larger size contains double the quantity: This unique preparation is made and Guaranteed by the Proprietors of Phouferloa
PHOSFERINE (ASHTON & PARSONS) Ltd. London. I.CA. Ind. "Agentą: W. R. LOXLEY & Co, Hong Kong & Shanghai
appetizers to be out in many shapes; a dot of originality of preparing these titbit served hot are thin slices of choose crimson jelly; a star of pimiento; appetizers and in arranging them and ham spread and heated; pr
cheese and bacon, the latter broiled a rosebud radish; made by cutting on the service platter. All the until crisp. The coverings also around and around as one some suggestions for relishes and canapes may help toward the decoration
an times peels apple parsley, can be combined for hearten in-
such as putting a different filling in three divisions each marked by sprinkled here and there; a border dividual services for Sunday night further adornment; or a center of of cream cheese, white or colored,"
or-after-theater-suppers.
a bright colored pasto or relish, put through a pastry bag; hoarts: The economical and thoughtful Bncirled by several serery and of lettuce; chopped nuts; beets: hostess will gather before her many colorful Allings; or a round of sauted mushrooms are only a begin- varieties of this and that, which bread, a cross (x) of Alling, and ning to the many possibilities in she has on hand or has purchased chopped-pickle in the spaces left the adornment of these fancy titbits for the purpose, from which will Next we come to the decoration In fact, no matter how small ao grow intriguing tit-bits of delect of hors d'œuvres criss-cross TREUICE Amount is the left-over it can be able hors d'oeuvres to add charm pimiento strips; thin slices of utilized as a decoration. Much or to the drawing room and enthusias belery, curled; bita of eucumber little time can be spent in the to the family circle.
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