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HONG KONG DAILY PRESS, THURSDAY, DECEMBER 15, 1932.
FLOUR SECRETS
How to Make Light Puddings, Pivs and Cakes
A NUMBER of people write and ask me whether they should us plain flour or self-raising four in their kitchens.
"There are two answers to this.
One is that it is very much a question for the individual cook to decide, because some people get better results with self-raising four and others by using plain flour and a raising agent.
Saves You Trouble.
The other is that it depends what you are using the flour for. If it
is for a pudding, a cake, or any thing else that ought to be light and airy use "good selfraising four by all means. The fact that it has been carefully blended and tested in a great help towards the success of your dish, and save you trouble into the bargain.
If, on the other hand, you want to produce a beautifully smooth Bauce, or to make bread, scones, rolls or bune in which yeast is an essential ingredient, you will ha turally use plain flour.
Four is such a well-known and ordinary inhabitant of the store cupboard that we are a little apt to treat it with the familiarity which breeds contempt, and forget that a little consideration for its likes and dislikes will produce in- finitely better results than casual-ness. ness,
Keep Flour Dry.
All kind of flour hate damp, and if offended by being used in a damp condition they promptly retaliate by making everything they enter heavy. You must, therefore,
keep flour as dry as you can, and if you cannot manage this it is always possible to dry the quantity you want to use by putting it in a clean basin in a warm place for half an hour before you lat it meet any other ingredients.
Another point upon which four clean bowl, put the butter on top, is particular is exclusiveness. It cover it with flour, break it into resents being mixed with the re-small pieces, and rub the Roar and mains of a batch of flour which is butter lightly together till they senior to it, so that if you have a look almost as fine as breadcrumbs. new-lot to-accommodate-it-is-only-Immaculate hands are naturally. courteous to see that the container essential for this kind of culinary into which it goes is spotlessly clean process, and the cooler they are the
better. and bone dry.
So much for the general care and housing of this invaluable ingredi- ent.,
New for some of the methods by which you blend it with other things or prepare other ingredients to wel- come it.)
To "beat," as you must for many cake and pudding and all batter mixtures, is to turn the ingredients over and over with a wooden spoon. The result of this is that you are continually bringing the under part of the mixture to the surface and introducing air into it at the same
Experienced cooks know all about All kinds of four need to-be-a-them, but-the-novice-can very easily I-time. - light and smooth as possible if they find herself at a loss before a recipe, are to perform their best efforts. which tells her to rub the fati When you are told to "aut and This is why every reputable recipe, which includes more than a spoon ful or so of four tells you to sift it. If you shake it through a sieve once you will remove any lumps there may be and make it lighter. A second sifting increases the airi-
into the flour," "eroam the butter or the butter and sugar," "beat the mixture till light," or "cut and fold."
When you want to rub butter or any other fat into four, sieve the necessary quantity of four into a
ELIMINATION
is not enough
Phosferine Health Salt Tones as it Cleanses
En su cita
Invigoration must accompany the regular daily removal
of the causes of Constipation, and this is now secom- plished by Phosfering Health Salt, with total freedom from the enervating after-effects produced by old-fashioned salincs.
Phosferine Health Salt gently shamer the system from Impuritics and removes the poisonous waste matter which clogs the food channels and at the same time Imparts freshness and vigour to the digestive organs and done to the catfen 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 Proprietara oë Phosfarlon 1
PHOSPKHINE (ASHTON & PARSONS) Ltd. London, K.C.k. Eng. Agents : W. B, LOXLEY & Do, Hong Kong & Shanghai
fold" put the ingredient you have to add to the mixture on top and cut it down to the bottom of the bowl with, a knife or spoon.. Bring the knife or spoon up to the top again, folding the, mixture over from the bottom as you do so.
If you are told. to cream, the butter" all you have to do is to put it in a clean, dry basin and beat it with a wooden spoon until it is creamy.
cream-
If the butter is very hard and the weather very cold, you can warm the basin first, but do not. on any account melt the butter.
When it is a question of ing the butter and sugar." begin by creaming the butter, shake the sugar on it through a sieve so that thero cannot be any lumpa at all, and cream both together.
The ill-treatment of the four which they contain is one of the principal reasons for the failure. of so many sauces.
You melt the fat first, add the Hour, and cook them together until thoroughly blended.
Sauce Perfection.
This makes the starch of which the flour is composed digestible (raw starch is definitely indigesti ble). But it is very necessary to stir it thoroughly, and again after you have added the liquid.
Unless you do this the stardr can- not absorb the liquid evenly, and lumpiness is inevitable.
TOMATOES NOW PRESERVE
THE FOLLOWING IS A GO03 WAY OF PRESERVING TOMATOES FOR FUTURE.
USE.
Wipe the tomatoes, which should Fo firm, but not over ripe," "whit place them in a stone jar. Cover with a brine made of '2 om of salt to every piat of water, so that the tomatoer just float. Cover the jar with a bladder and store in a edal, dry place.
- TOMATO JELLY
Place in a large saucepan 'a cup- ful of water. Cut three or four tomatoes in slices and drop into the saucepan and allow to boil until re-
| duced to a pulp." " 1.It is heerssary to keep stirring to prevent the tomatoes from, stick- ing to the bottom of the pan. Then add three or four sliced tomatoes, and when these are pulp sid 'three or four modo, and so kom
until the amount required to pre- serve is finished. Paas this pulp through a sieve fine enough to catch the pips, then return to the fire and simmer until the pulp is as thick A jelly.
Then fill jam jars or small bottles and let cool slowly. When cold enough cover well to make airtight and store in a dry cool place."
TOMATO JAM
This is excellent with game and
cold menta
To every three pounds of toma- toes tako three pounds of sugar and one pound of apples,
Parboil and skin the tomatoes; peel and alice the apples Cock this tomatoes together with the apples until the apples are quite
soft.
Remove from fire and add the sugar and cook until a little sets when tested on a cold plate. Stir whilst cooking.
:
GREEN TOMATO CHUTNEY
Here is an excellent recipe for reen tomatoes which may not
ripen.
Ingredienta: 2jlbs. green toma- toes, 3lbs, apples, 1lbs, Demerara sugar, lb. sultanas, 1lbs, onions, 3 pints vinegar, 1 tablespoonful
(Continued on next. Column)
TO-DAY'S RECIPE
MACARONI AND SHRIMPS
Ingredicate.--Half pound ma caroni, two or three dozen ahrimps, half pint of good white sauce, three or four ounces * mushrooms, salt, pepper, pa-
prika, water,
Instractions-Wipe the mo caroni with a clean dry cloth. You must never wash it. Broak. it up if necessary, and throw it- into fast-boiling salted water. Cook it quickly with the lid off the pan, keep the water boiling all the time, and stir theme- caroni occasionally to prevent it from sticking.
Drain-it into 's'colander as soon--da it is tender and keep.
WAFEL
Shelf the shrimps, Hest them "thoroughly in the sauce, add the macaroni, season with pepper, salf, and paprika, sad very hot.
26rve
C. L
salt, teaspoonful cayenne, loz. mustard seed, 1ors, lump ginger. Peel and remove core of apples and chop finely,
Peel and finely chop the onions. Slice the tomatoes and put into ↳ pan with a little of the vinegar and cook until soft; then pass these through a sieve. Put into a pan and add the chopped apples and onions, together with the sultanas. sugar, cayenne, salt, and rest of vinegar,
Te the mustard seeds and Ringer in muslin bag and add. thing to the boil and boil for thirty minutes.
Remove muslin bag and bottle. CUCUMBERS-FOR WINTER
USE
To every four cucumbers add one large onion. Peel and slice these until next day and then drain well. and sprinkle with salt. Let stand
Place in a stong jar and cover with boiling. vinegar and keep in warm place until next day. Then pour off the vinegar and reboil, adding muslin bag of mustard seeds and ginger to taste.
Pour back the vinegar over the sliced cucumbers and store in If you are making a white sauce small jura which should be cover you must take care that the foured to keep airtight. and fat do not turn brown during preliminary cooking; but if you
SPICE ROLLS
are making a brown sauce you will THE TEA TABLE cook them for a longer period be fore adding the liquid, but still gently and still stirring constant ly
The longer period of cooking will To make Spice Rolls first of all make an ordinary short paste. necessary browning: Allow 18oz. flour, a teaspoonful produce the the constant stirring, secures even-baking powder, and Gor, lard or ness of both colour and texture. (Continued at foot of rest Column)
CALIFORNIA PACKING CORPORATION CALIF., "U.S. A.
RED RASPBERRIES
APRICOTS
"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.
-CHINA BUILDING,
TONG KONG.
PHONE 28268.
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.
MAKE IT WITH
PURICO
THE
IDEAL
COOKING FAT
To be obtained from all
Grocers and Storekeepers
In 1 lb, tins.
margarine. Mix as for ordinary preferred with powdered cinnamon pastry, then roll out on a floured or nutmeg alone. Roll up as for board, to pastry one-third of an inch a jam roll and bake in a hot oven in thickness. MANGAN TAQfor half an hour, then serve cut
Spread with butter, sprinkle this in half-inch slices.
with brown sugar, then dust over Some people add candied peel as with mixed spice (powdered cinan well; indeed, many & variant can mon, nutmeg and cloves), or it be run on this recipe.
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.
GLACE APRICOTS AND PINEAPPLE
CRYSTALISED STRAWBERRIES
FINEST TUNIS DATES
PULLED FIGS.
December price list now
ready-note reductions in price.
LANE CRAWFORD, LTD.
REMAIN OPEN U
GROCERY DEPT.