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AN APPETISING BREAKFAST DISH
HONG KONG DAILY PRESS, WEDNESDAY, NOVEMBER 9, 1932.
INTERESTING FACTS for the HOMEMAKER Here is the answer to that wearisome question "WHAT THING TOMOLLOW MISSIE?"
HERE is a welcome variation from
the ordinary bacon and egg breakfast.. Choose few
IL
ripo apples, which are plentiful just now and very crisp and juicy. They are excellent for this dish.
Peel, core and alien them into riveles. Tak fo rashers of j bacon and fry theni
Finally dip the, eireles of apple in the hot fat and brown them light-
ly. Serve an apple ring on each
slice of bacon and send to table piping hot.
Well Treated
Breakfast
Kippers
Succulent and delicious or dry -and exasperating. It is just a ant ter of how you treat them.
Some people soak them overnight, like dried haddocks, but this is not
fol becessary if you proceed as
lows:
Chook rather large kippers, poli them in a frying pan with just
To-day's Dinner Menu.
Mock Vanlaon-Potato Cakes
Creamed cabbage-Apple meringue
MOCK VENISON.
Ingredients. Cold mutton or lanh, about two pounds, two tablespoonfuls red currant jelly, one tablespoonful lemon juice, one onion, finely chopped, one glass port (of very good stock), quarter piut mushroom ketchup, two or three cloves, salt and per- per, brown sauce,
Instructions-Slice the meat as neatly as possible, removing all skin and gristle and reserving untidy bits for a mince..
Pat the meat in a dish or soup plate, mix the jelly, wine, ketchup. lemon juice, onion, cloves, pepper and salt, and pour over the meat. Let this stand until an hour before you need it, the longer the better.
Strain thas marinade (mixture in which the meat was soaked) into the brown sauce, add more seasoning it necessary, put it in a fire-proof casserole with the seat, and cook just as gently as you possibly can for an hour
Serve very hut.
enga cold water to cover them. CHICKEN JELLY FOR
and cook them till the water bails fast, then lift them out and drain! them enrefully on clean paper. White blotting paper the best of all for the purpose.
Two Minutes Only. Sprinklo them with a little black
AN INVALID
Cut up a chicken and place it in « jar with balf a pint if cold water.
USING UP SMALL POTATOES
CHEESE FOR SOUP
'ད་ཙ་ན་
A soup made solely from a variety of fresh Up-Country vegetables nearly sliced can ho transformed into a culinary" chef d'oeuvres with the final addition, at table, of a spoonful of finely grated cheese to i
3+
pepper, put them a greased Tie down very closely with n blud i spoonful of salt, half a teaspoon each plate of soup. Try it next
grid and grill thems for precisely two minutes. Put a small piece of "butter on each kipper, and serve the kippers on a hot dish with hot pilates, too-forthwith.
Haddocks can be treated in exoet- by the same way, only they are still creamier if you soak them in half milk and half water overnight, and bring them to the boil in this liquid
when the time comes.
·Give the family plenty of, the foods that you put butter on vegetables that turn a spoonful of butter into a tempting hot gulde sauce; popovers, biscuits, and lots of butter.
der, and stand the jar in a sance- pan of water. Allow the water to boil gently for nine hours, then re-] movq the jar, carefully strain the, contents, and, when cold, remove the fat. The jelly will keep, but it is better for the 'invalid to take it! as fresh na pokilde.
i
Take a quantity of very small patators, one egg, two sunes of breadcrumbs, a quarter of a ten- of pepper, and a pinch of powder- ed swat herbs and mare. Boil the potatoes for twenty minutes; drain, and remove the skins. Mix wel together the salt, pepper, sweet herbs, mace and breadcrumbs, Rall the potatoes first in the beaten egg. then in the savoury brenderalis, and fry in boiling fat until brown
Serve with sauce made thus: Tako
(Continued on nert column.)
BUTTER IS NOURISHING.
Children need fats to build them up after the summer heat.
recipe is given below, drup cookies, brownies, and tarts, rocks, and Home of the many kinds of up takes are always appreciated by ! children. Make good old-fashioned round cake occasionally, and you can make some mocha of orange butter icing for your layer cakes for a change.
Sauces containing a large amount of butter are delicious. Hollan thing sauce with any green vege- table or fish-hard sauce with sum- mer fruit puddings.
VANILLA WAFERS
1 cup butter.
cup suggar.
1 egg
2 tablespoons milk. 1 cups silted flour,
1 teaspoon baking powder.
teaspoon salt.
CARROTS IN PARSLEY BUTTER
¿ or 10 medium-sized carrots.
teaspoon salt.
cup butter.
2 tablespoons lemon juice.
I tablespoon finely chopped
parsley.
Wash and scrape the carrots and cut them in slices or dice. Cook in a small quantity of boiling salted water for 10 or 15 minutes or until tender, drain, add the butter, lemon juice, and paraley, and serve at
once.
Potatoes and other hot vegetables are good with this parsley and lemon butter as a sauce.
IPATERCRESS OR PARSLEY BUTTER.
cup butter.
cup finely ground watercress
or parsley.
teaspoon salt.
And don't forget sandwiches, sprend generously with butter. It serves a two-fold purpose in addi- tion to its rich food value. It adds flavour, and is also a liquid-proof roating for the bread, if you wish to put in a moist or minced filling. Incidentally, sandwich Gllings, will utilize a great many of the aggra vating saucefuls of leftovers that are too small to reheat. Just put the end of the ham or the leftover
Cream the butter and sugar, add celery through the meat grinder, mix with butter, and some chopped the well-beaten ogg, the milk, and lettuce, and spread. Open-faced the sifted dry ingredients, then the sandwiches are also attractive. vanilla. Drop by hall-teaspoonfuls
You need not fest extravagant on a lightly grenacd baking sheet. I tabasco Lauss, and lemon juice, ard
atir until well blended. Use a about having fairly rich enkes allowing room to spread. Bake in sandwich spread. If making fancy a moderate oven (about 350 rolled sandwiches, place a sprig of made, if you remember the nzurish- ing value of butter. Lige the deli- for about 10 minutes, or until the
watercress in each end. cious vanilla wafers for which a ledges are golden brown."
2 Laspoons vanilla.
A TONIC LAXATIVE
At Last
Marine PENATR SALE
WHICH TONËS AS IT CLEANSES
By combining the luxkilye and estrashing properties of an effor- viving' Balí* with the layigorating olomiunts of the famous Tonko Phosferine, a reki Taala 'hoarin (šais has been evolved which le quite free from the enervating delevte of earlier salts and laxa- ‚'tiven. "Phosforins Haalih-Ball-perfictly supplies, the need for ́à tonlo faxativa which moderni (ile makes a necemity. Thậ wonderful Fruit falina ocakua your digestion into working with She smoothness nature Intended, and aflar thoroughly elsansing › the ayetem of impurities and waste, just at the required moment
it hallar up vitalité and soon....
Phosferine
HEALTH SALT
THE TONIC FRUIT SALINE
From ali Cheinlein, in two alxes, the larger size contains double the quantity,
This unique propaentivo le mate and Quaranteed, by the
++, Peapelsterk.at, Phantering PHOSFERINE. (ABHTON & PARBONS) LIMITED, Ludgela Hill," London, England;
Agents: W. R. LOXLEY & 00, Hong Kong & Shanghai,
1
Few drops tabasco sauce. tablespoon lemon juice if 'desired.
Cream the butter, add the finely ground watercress or parsley, salt,
time.
The proteins in the cheese, will greatly increase the nourishing value of the soup and the flavour will be irresistible. Children will like it.
one ounce of butter, one ounce of flour, one gill of water, a gill of vinegar, pepper and salt to taste. Melt the butter in a small sauce- pan, shake in the Blour, stir until the photo is quite smooth, add salt and pepper, and pour in gradually the water and vinegar: Stir well. When the sauce bes boiled for a fow minutes, it is ready to serve.
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Christmas
Useful, Vegetable Dishes.
CAULIFOWERS are among our most adaptable
vegetables. When in perfect condition and per- fectly cooked it is a shame to serve this vegetable in any but the usual way--with a well-made sauce, handed separately --
On some pccasions, however, the presence of n curry sauce will be welcome; sometimes it is a good plan to bake it in the oven instead of boiling
in a pan or cooking in a steamer.
Cauliflower fritters are well-known and popular; cauliflower with cheese is also well-known and usually much appreciated; cold. cauliflower can be used up in curries and salads,
The Polish manner of treating this decorative and delicate vegetablo is one of the best of all.
Cook the cauliflower as usual, but let it be slightly underdone Drain it, put it in a clean cloth and press it gently to make it as round as possible.
Put it in the middle of a vegetable dish and sprinkle it generously with a mixture of chopped parsley, chopped white of egg and sieved yolk of egg. Keep it hot over hot water.
Melt two ounces butter in a saucepan, let it brown slightly, add two tablespoonfuls white breadcrumbs and fry them till golden brown.
Pour this sauce over the cauliflower and finish with more of the parsley and egg mixture.
•
COLCANNON is a useful combination vegetable dish. For this you need a cupful of cooked cabbage, the same quantity of cooked potatoes, a few browned breadcrumbs, an ounce of butter or dripping, salt, pepper, and an egg.
Chop the cabbage finely and mash the potatoes or rub them through a sieve. Melt the butter or dripping in a saucepan, add the prepared cabbage and potatoes with plenty of pepper and salt and mix thoroughly.
Beat the egg and stir it in, mixing well. Butter a plain mould or basin and cost it inside with browned hreadcrumbs. Put in the mixture and bake in a moderate oven till firm. Turn, out and serve alone of with the meat course.
CALIFORNIA PACKING CORPORATION
CALIF., U.S.A.
GREEN GAGE PLUMS
"Green Gage Plums
Dismiss all glums.”
YELLOW CLING PEACHES
"Yellow Cling Peaches
Are within your reaches.".
Obtainable at All Compradore Shops
Sole Agents: KUNG SHEUNG CO. CHINA, BUILDING,
RONG XONG
PHONE 23268.
·SOME WAYS WITH APPLES
APPLE JELLY. Ingredients be, of windfalls, two lemone, augny.
Method.-Out the apples ឃរ
cure..i roughly. Do not peel or Place in a preserving pan, with just sufficient water to cover. Bring to the boil and boil for one hour. Then drain through double muslin. Measure the juice, and to every pint add 15. preserving sugar. Bring to the boil and boil for about thirty minutes or until it sots when tested. Remove scum carefully, and stir all the time. Add the lemon juice, strained, just before the jelly is finished.
APPLE WHIP. Ingredients-11b, of cored, peel- ed, and quartered apples, sugar, whites of four egge
lb.
ני
(1) Foochow Black
ALL CHARGES PAID
司公茶華
THE CHINA TEA CO.
David House
1, Pottinger St. Hongkong'
Tel 24697.
眼下銜甸繇
MEAT is
ENERGY
Eat plenty of meat in cold
weather. It supplies the
fuel that the body requires:
The best meat is
not an extravagence
but an asset in the
form of good health.
THE DAIRY FARM, ICE AND COLD STORAGE CO, LTD.
Methoil.Cook the apples with carefully and arrange in a glass the sugar. When cold, add the dish. stify boaten whites of eggs. Stir Chop the pineapple and heat up all together and put in a dish, and with the butter and crumbs. Fi
Serve the apples carefully with this. mix. bake for twenty minutes. cold with whipped cream or custure. Boil up the pineapple juice tard.
and the juice left from the apples, rednee to about half and pour round the applek. Serve cold.
STUFFED APPLES.
Ingredients-Six large apples, two cups of water, half tin. of pine- apple chunks, one cup of sugar, 1} oz. of cake or breadcrumbs, 1 oz." butter.
Method Pare and
tho apples, making rather larger holes in the contre than usual. Put two "capfate of "water and one eupful-of- sugar in a pan, and melt over the fire. Stew the apples in this' syrup very carefully, and when soft: lift:
coro
Cadbury's
DELICIOUS AND EVER 80 SCRUNCHY
John D. HUTCHISON & CO