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HONG KONG DAILY PRESS, THURSDAY, NOVEMBER 16, 1933.
MORNING
NOON
NIGHT
FOOD VALLE
for
ECONOMY
SAFETY CLEANLINESS.
MOFFAT COOKERS ARE
BRITISH
MADE
The World's Standard
SHEWAN, TOMES and CO
NATIONAL
L
BANK BUILDING,
8, DES VOEUX ROAD, CENTRAL.
Ambrosia
DRIED RE MILK.
DEVONSHIRE
Best and Purest for Baby
Ambrosia is milk from Devon meadows, famous for its nourishing qualities. Quickly prepared and always pure, it' is the safest milk for nursery, use, and so easily digested that it succeeds when other foods fail.
Most Economical for general use
For Household purposes, Ambrosia is ideal. As a bever- age its natural creamy flavour is a welcome change, and it makes the most delicious dishes. Keep a tin of Ambrosia handy, and you are assured of a supply of rich, pure milk whenever required,
Sole Agents:
REISS, MASSEY & CO., LTD.
7 Queen's Road, C.
TEA and AFTER DINNER-DANCES
at the
Tải ONG KONG
FROSTINGS MADE
WAFFLES
FRANKFURTERS IN
CREOLE WAY
furters best when they are served on toasted buns. Cut the buns in half. and then toast them and spread with a layer of butter. You will probably enjoy the food mare if you serve it with an as- sortment of pickles, as well as the
Delicious With A Glass Of beer.
Beer
Hostesses who wish to serve au occasional bottle of" beer know that cheese and crackers and cold meat sandwiches are always wel- come with this beverage, but it's nice to have other foods to serve in this manner. Here is a creole dish which contains frankfurters. It is quite unusual and is the type of highly seasoned food which is: particularly delicious when served with beer...
CŘELOE FRANKFURTERS This recipe may sound rather heavy, but is far more easily di- gested than the ordinary way wie- ・ners are prepared. The heavy food testes well with beer, but the balance of meat and vegetables is
proper. Allow to medium size frank-furthers, or one large wien- er to each guest, One pound is about sufficient for six servings.
PRE-COOK THE WIENERS Cock the frankfurters in sim- mering water for
to twenty twenty-five minutes, depending Take them on their thickners.
from the fire and when they are slightly cooked, peel off the out
COLD DAUBE OF BEEF
27
This is a variation of the usual Boeuf en daube, which makes an admirable cold dish for the side- board. Chop and mix well to- gether a pound of pork (half fat, of onions, half-lean), a couple three ог four shallots, and" a handful of parsley. Season them with salt, pepper, and mixed spice. Get three pounds of fillet.., of beef, cut it into thin strips, and beat them flat. Now on a slice of the beef put a layer of the mixture, and cover it all over with bacon rashers, thin and streaky; flour, cup continue to do this, sandwiching
OF SUGAR SYRUP mig yolks, 2 tablespoons beef, mixture and bacon until you
How To Make Them Smooth And Creamy
Frostings are made of sugar sy→ rup boiled to a certain tempera- ture, poured over beaten egg whites and then stirred to desir ed consistency.
14 cups Simpson's
metled butter, 2
egg
?
whites,
have used it all up. seeing that teaspoon salt a slice of beef is on top. Tle the
tablespoons piece up well. sugar.. Mea- sure mix and stir the first Tour ingre- dients, add the milk gradually
then egg yokes and melted but- ter, and mix thoroughly. Lastly, fold in the stiffly beaten egg whites. Cook in a well greased waffe iron. You ате sure of use an electric success if you
The use of one tablespoon of white corn syrup with each cup
will produce frosting waffle iron and Simpson's flour. of sugar which remains creamy and smooth for several days.
ftings are suger mixture that are not cooked. They are made of fine confectioner's sugar blend- ed with other ingredients to make smooth and a proper consistency to spread.
FRICASSED OYSTERS
Prepare 50 Oysters, pour water over them in a sleve and look over carefully for broken shells. Save the liquor and add to it enough milk and stir until "smoo-" The term "llings" applies to
th when both frostings and icings they are used between layers of cake as well as on top. but the true group of fillings includes the and the whipped cream variety smooth cooked custard-like ones. BUTTER CREAM ICING i cup butter
1 cups confectioner's sugar
cream
+ teaspoon flavouring extract Cream butter. Sift sugar; add gradually to butter, working in well. Add few drops of cream at time to make good consistency to spread. Add flavoring.
THE COCKTAIL HOUR
着
Coffee Cocktail
The tricle about this inebriating mixture is to try and find the COFFEE The guests tried to at
one party and it was'nt until the next morning that, they came to and discovered that it was just an IDEA. Method of mixing-Fill a mixing glass half full of fine ice... Add one tea-
KING'S RESTAURANT spoonful of powdered white sugar.
Entertainment Building
WEDNESDAYS SATURDAYS SUNDAYS
Tea Dances 75 cts.
No
Vo cover charge for after dinner dances.
One fresh egg. One pony of Port Wine. One Pony of Brandy. Shalle thoroughly and stráin înto a large cocktail glass. Grate à little nutmeg before serving.
CLEANING FURNITURE
I your collection of modern furniture includes white leather arm chairs, remember to wash them only with Boap and luke- warm water.
NEGARE DE SILKSHA
White/silk
clotheshould rolled up in a towel
are wet. Never Chang-
line/Press them with"
#hot iron while they are
damp.
In a fireproof dish. make a bed. of sliced carrots and onions, some veal bones, and a bouquet of parsley, thyme, and bayleaf; sea- son this with salt, pepper, and a little grated nutmeg, and pour over it a tablespoonful of purée from fresh tomatoes, a glass of dry white wine, and a 'cup" of. water.
a clove of garlic if you like that' favor. Brown the onion well in four tablespoons of butter, and then add one-half of a green pep- pèr, Anely chopped, and two table- spoons of flour and a little cayen- ne pepper.
ADD THE TOMATOES
As soon as the flour is blended with the fat and seasonings, add the contents of a can of tomatoes. Str them to break up the pulp in the sauce. When the mixture is cheated" through and thickened, add the slices of meat and heat them through.
SERVICE OF THE DISH Most people like creole frank-
side covering and cut the frank- furters in even slices."
COOK THE SEASONINGS Grind or chop fine one onion, or
EXTRA FZST
ANTI HALG BACKED
ELOCHRO
FILM
ALWAYS USD BRITISH BELOUHROME BÖLL FILMS "AND YOU WILL GET THE FINEST PICTURES.
Obtainable from:-- Colonial Dispensary The Pharmacy A. Sex & Co. LongHing
Wing On Co. Sincer Co.
||
The Sun Co.
DEALERS MAY ORDER THROUGH
Cover the dish (or the casserole, REISS, MASSEY & CO.,LTD.
you have no dish with a cover), and cook gently in the oven for at least four hours.
Put the beef on a dish, strain and clear the gravy of grease, and pour it over the meat. When it.
is cold, it will make a delicious. cloak of Jelly. If possible.. leave in a cool place for a day before, eating it.
AMBROSE HEATH,
and thick, adding one tea- spoonful salt and a few dashes pepper. The above with the USE LEFTOVER MEAT IN A oysters added will be creamed oysters. For the fricassee add a tablespoon of finely chopped par- sley and 2 eggs lightly beaten. Serve
squares of buttered toast.
TURKEY STUFFING
One loaf stale bread (crumbed) 1/2 cup-ful melted butter, salt and pepper, 1 teaspoonful cinna
CLUB SALAD
Here is a club salad in which you can use either cooked pork, beef veal or ham. Finely shrea enough of the meat to measure! one and one-half cups and mari- nate in well-seasoned French dressing. Arrange crisp lettuce leaves to form cups on individual salad plates. In each cup place two firm alices of tomato. Cut al mon, 1 table- spoonful Heinz dozen slices of broiled bacon int
Worcestershire
dice and add layer on top of the Sauce 1 table-
tomato cover with mayonnaise, spoonful onion
then with the shredded meat. juice. Mix Top with a spoonful of mayon-.
haise thoroughly and press firmly into
and garnish with water the turkey. This makes a rich Cress or finely minced parsley. crumbly stuffing, and is delicious-Triangles of toast may accompany ly seasoned.
the service.
CALIFORNIA PACKING CORPORATION
CALIF., U.S.A.
GREEN GAGE PLUMS
Green Gage Plums.
Dismiss all gluma
YELLOW CLING DEACHES
Yellow Cling Peaches
Are within your reaches."
at All Compradore Shops.
Agents KUNG SHEUNG CO.
INA BUILDING
28249.
7, QUEEN'S RD.
MADE IN ENGLAND BI
ILFORD Limited, Ilford, London
SED OF
Each bottle
contains
2400-drops
of
Concentrated favour
THIS BORTLE
Only E
YORKSHIRERE
Greatly improvER
hot and cold meats, soups, fish, game,
.gravies, etc.
RED A SOLD WHOLEMUK"
ALLBACKHO
This world-famous ance is used in leading hotels and restaurants everywhere.
Guaranteed to be made from the finest ingredients, and is the most economical relish you can buy.
Yorkshire Relish
"D-P-O-P-S DO THE TRICK"
Sole Agents:- REISS MASSEY
CO., LTD.
“TEETH I'M PROUD OF " !
THOSE perfect teeth mean so much to her-in appearance— in freedom from dental troubles-in health both now and during the years to come.
She owes her strong, healthy teeth very largely to "Ovaltine" Hasics. which made her baby teeth ecme through easily and regularly. And she still has plenty of "Ovaltine" Buske every day-even perfect teeth must have exerciss if they are to remain healthy and strong.
"Ovaltine" Busks are debghtfully crisp and are made from pure, unbleached wheat flour, with "Ovaltine" added as a Havonring, making them easy to digest and most nutritions. Remember that teeth trained on "Ovaltine" Busks are always teeth to be proud of1:
OVALTINE
Pusks
[DIGESTIVEŃ
NOURISHING
SA.P.E.
A.P.B. 2