Page
HONG KONG DAILY PRESS. THURSDAY, DECEMBER 8, 1932.
CHESTNUTS
AT ANY
THE ebustout in ae of those
"
winter delights of which we do not make nearly enough uns rule. It is always valuable as a means of giving variety to the averyday menu.
In times when pranios are 'scarce it provides one of the happiest ways of making a little meat go a long way; serving as an interesting extra vegetable; or as an unusual and in- expensive WOUL You can, in fact, persuade this versatile nut to make a successful appsgánce at any course of a winter meal, from the Heup to the shyonry.
BROWN SOUP
THE first thing to do, whatever
the ultimate shape you intend the chestnut, ta take oxcept plainly roasted or plainly boiled, is to skin
them.
The easiest way to do this is to prick them in severat places with a skewer and put them in a moderato "After this oven for ten minute you should be able to take off their skon quite easily.
Dit is very important that they should not get brown pa & fittle water in the lin.
Justher way is to make a slit in the side of each chestnut with the point of a kite, pa them into
en with volu tutepih, Cver
water, trang than to the boil and JUL for LWO or three minutes. this, the saucepan to the side of "The lire nu that you enia skin the chestnuts ón, at a trite while the rest, keep warn They are mul sister' to deal with while they are
2102,
You can make a broan chestnut soup or white chestnut soup, it depends upon whether you brown or white stock,"
480
For the brown soup you will want a pound of chestnuts, three pints
af brown lock, one ounce of butter er margarine, AD ounge of Hour, and plenty of pepper and salt.
Skin the chestnuts.
Melt the butter in a large sauce- pan and let it colour a little. Stir in the four and let this brown too. add half the stock gradually, stir all it boila, simmer for ten minutes, and skim carefulty.
Now add the chestnuts, cook them for about thirty minutes so that they are quite soft, and season well.
The white soup needs holi a pound of skinned chestnuts, two pints of white stock, a stick or two of celery, half a pint of milk, fire of peppercorns and a small binde of mace, kult, and an ounce of butter,
IN THE CASSEROLĖ
For a
meatless day or one on
COURSE
You scive this stew with a dish of rice prepared as for curry, with
which you want to use very little menta chestnut stow is both delici-overy grain separate.
us and antisfying.
You want a-pound and a half of skinned chestnuts for this, one large or two small onions, a tomato or two, a small turnip and a small carrot, an ounce and a half of Hour,
If, on the other hand, you want it to act as an escort to a roast turkey or a meat dish you can leave out the kotchup, red currant jelly, wing, and vegetables, and simply simmer the chestnuts for the necessary due in the slightly thickened stock.
To Make Marrons Glaces
MARRONS gcós made at home should taste just as good and
will cost very much less than the ones you buy.
Take off thys outer skins of the chestnuts, put them in a pan of boiling water, boil them for a few minutes, take them out, and remove the inner skins
Put them back into some clean boiling water and simmer them till endor
Drain them on a mapkin, and if they are small press thern together in twoa,
Dissolve 31las of loaf sugar in a pint of water, but do not let it get very hot. Whisk the white of an egg stiffly, pour the syrup on to this, and return to the pur, Let i come to the boil, add an. eighth of a piut of cold water, and repeat this process three times. Stand the pan, in a warm place for ten minutes and then strain the syrup through a jelly bag, flavour it with a little vanilla or lemon juice, and put in the chestnuts
Let them siminer very gently for a few minutes, and leave them
in it for at least twelve hours,
Next day you take the chestnuts out of the syrup and cook this
till it reaches the ** large thread "—217 degrees Fahr,
Dip the chestnuts in this several times till they are thoroughly coated, and let them drain on oiled papar. A fork or skimmer may be used for dipping them with.
for which you may substitute chost- ta flour with advantage, a pint of stock-ar, if needs mist, water-a tablespoonful of red currant jelly, a tasoonful of mushroom' ketchup and if you can possibly manage it a
all wineglassful of port ar claret. Quite a cheap variety of one of these will do, but it does make difference.
Peel the tomatoes and onions and cut them up. Fry them for a lew minutes in about two onneer of hut-
FOR this recipe it is best to boiler or dripping melted in a casserole,
the chestnuts before skinning them; then fut them in a pan with then take them out, the butter, celery cut into small piecen, peppercorns and salt.
Cook all these things geatly for a few minutes without letting them brown, add the stock, and aimmor Tory gently for about an hour. this time you should be able to rub most of the mixture through a wire sière.
By
Return it to a clean qucepan, and the milk, and cook for another ten minutes, stirring till quite smooth.
Freshly fried croutons of bread are good with this soup, and a little cream in a vast improvement,
Stir the flour into the fas remain- ing in the asserole, blend well, and then stir in the hot stock or water gradually, making it very smooth and letting it come just to the boil.
Put back the onions and tomatoes,
add the skinned chestnuts and sliced carrots and turnips, stir in the salt, pepper, and, mashroom ketchup.
Simmer gently for an hour and a half, then add the wine, and red currant jelly, and taste to see if it needs any more seasoning.
A MIXED DISH
TO-DAY'S RECIPE
LANCASHIRE HOT-POT
www.am
Ingredients. From 1lbs, tɔ-Abs, mutton or lamb (neck of mutten er lamb is generally used, 1lb. póta [does, two sheep's kidneys, three onions, loz butter or dripping, one dessertspoonful chopped paraloy, half-pint stock pepper and salt.
PICNICS FOR THE CAR OWNER
What a glorious chance the var owner has of, enjoying a week-ind to its fullest extent. The lucky car- owner can spend many hours out soning new sights every moment
It is a good plan to pack your own' meals. It is often the case that you drive to some wonderful Instructions.-Trim the meat (re-spot and fine that hotels and ro serving the superfluous fat for clarifying) and cut it, into small pieces. Split the kidneys, remove the skin and hard core, slice them thinly, Peel and slice the opions and scald them in boiling water for a few minutes.
Peel the potatoes, cut some of them in halves, or quarters, and slice the rest thickly.
Arrange the meat and vegetables an earthenware "hot- in layers in pot dish, sprinkling each layer
with salt and pepper.
Cover with the halves or, quar ters of potato, pour in the stock, and put the butter or dripping in small pieces on top...
Put on the lid or a double piece of buttered paper, and bake for
from two to three hours in a mo- derate oven.
ataurints are miles away. In any ense, the most beautiful places, such ns woods and hilla, etc., almost compel you to want a piênio. It in ro jolly to eat out in the open air.
Pack 'such things as "oolil meats, ham and chicken, and salads, rolla and better, patties or sinusage rolls. Then, of course, biscuits and cake and jam rolls are always relished.
· In the hot weather an orange in "healthy" and refreshing. It is sor prising how hungry and thirsty you en got even without having any exercise but merely driving about.
HONG KONG VITELLOLOGIDAL
REGISTER.
Boug Kong Olmerratory, December 7.
Previous On Dato On Date
Day at
4 p.m.
Half an hour before it is needed remove the cover to let the top Barometer... acquire a pleasant brown. In this Temperature
Hquility case the top is sprinkled with par Wind- eley just before serving..
1 Direction
Force An alternative is to cover the top Weather with pastry crust long enough besin......
4t
at 4 p.m. 10 a.m.
311 30,22
33.19
60
.59
**
18
N
5
B
0,0
CHAN 18.
fore serving Lo let it cook Highest open-air Temperature, 6 63
Lowest open-air Temperaturo, thoroughly and brown agreeably.
Lancashire hot-pot may be made with mutton and kidneys or pork, Mushrooms or oysters are périnissi- ble additions.
0. I.
GREEN TOMATO PICKLE
.
Another Recipe
This is a tasty and useful recipe. It will need 3 lbs, of green toma-. 1008, 1 lb. af onions, 1 qt, of vine- gar, I heaped tablespoonful of mas-- ard and 1 of curry powder, b. of golden ayrup, Th, of brown sugar and some salt.
Slice the tomatoes and onions thinly, sprinkle with salt, let them. stand 12 hours, drain thoroughly. Place in a preserving pan syrup, sugar, mustard and curry powder, and is thoroughly with the vinc
CURRIED chesnuts pre ako very | good as a separate course.
A-sweet-stew of chestunts, served with rice boiled in milk, makes an excellent sweet, tuo, especially at the end of a rather light meal.
Pick the chestouts, roast them for fteen minutes, and take theirhoil for three quarters of an hour. Add the tomatoes and onions and
skins off carefully.
Pour into warm jars and tie down hat.
Bo six ounces loaf sugar with half a pint of water for ten minutes to make a syrup. Add the chestnuts to this and simmer them very gently till they are quite tender, but un broken. This will take about twenty minutes. Let them get quite cold.
For special occasions you enliven the syrup with a liqueur or quour syrup, and they look rather more elegant if you add a few drops
can
gar,
TWO HINTS FOR HOUSEWIVES
FOR OLD PEWTER.
who
Owners of old pewter of cochineal or carmine to the syrup. wish to make their pieces shing A mixed dish of chestnuts and should first clean them with sand- Prunes is good, too. Treat them soop damped with methylated spirit, separately, according to their indivi- Next mix equal parts of pumice dual needs, put them together in a bowl, add a teaspoonful of mara flour and soda ash. Apply vigorous chino, il possible, and seres them ly with a damp cloth. Wash in with a rice or burlay cream.
Continued on next column,)
7:47
B-Blue sky; C-Cloudy; br Drizzle F-Fog: L-Lightning: M-Mist; O Oreroast; P-Paning Showers: QBquella: B-Baio; T- Thunder.
HONG KONG TIDE TABLE.
Fr.m Desambar S. to 14 1932.
HIGH WATER.
Days of
Month.]
Hong
Height.
Height.
Low Waren.
Hong
Kong
Kong
Standard
Standard
Time,
'T'me,
b. m.
'Thur
Fil
8
0*40 49
1905
110 3
07-34 4 5
19:30 6 6
13 15
Bat.
10
03 13 4.6
2
Bun. 11
Mon.-19
7 10 65 09 23 15
203) 7 4
Tu 13
Wed 14
2043 17.8 1055 46 $1.10 A 0 11885 9135 8 1
14 18 2131 1440
01 66
1945 3
0210
13183,6 1715
03.18 18 13453 013 (1.4 39
warm water and give a final polish with whiting moistened with methy Inter spirit had a few drops of ammonia.
Stains,
Gresse stains on black silk can be removed by using carbon tetra chloride. Rub on with a piece of black silk from the outside of the stain towards the centre. It will disappear entirely.
The best
MEAT is
ENERGY
Eat plenty of meat in cold weather. It supplies
the fuel that the body requires.
meat is
not an extravagence but an asset in the form of good health.
THE DAIRY FARM, ICE AND
COLD STORAGE CO. LTD,
FRESHNESS
AND
PURITY
are the
outstanding
qualities of
PURICO
A cooking fut that is not fresh will give an unwholesome flavour to the Cooked article. PURICO is a Vegetable Lard, unexcelled for Frying, Shortening, and Cake-making.
13 lb. tin.
At ALL GROCERY STORES,
So you haven't spoken to your wife for six months 7?
"No, I don't like to interrupt A widow was ordered at White- chapel County Court to-day to pay
debt of £100 by weekly instal ments of 25.' Bð.
Man at Highgate police court-to- day: I was not there when ho arrested me.
Who Told You That 7 "My dear, my life is insured now. for £5,000.'
"Oh, I say --is it worth. it?"
December price list now,
GIVE HER CHOCOLATES
Kunzle, Terry's, Rowntree's
Rowntree's famous "Century" chocolates are only obtainable in Lane, Crawford's (Grocery Dept.)" they are known as the chocolates with the perfect and distinguishable flavour.
ASSORTED MARZIPANS & FRUIT JELLIES from $3.50 per 2 lb. box.
GLACE APRICOTS AND PINEAPPLE
CRYSTALISED STRAWBERRIES
ready-note reductions in pricë.
FINEST TUNIS DATES-
PULLED FIGS.
LANE, CRAWFORD, LTD.
GROCERY DEPT.
hone