Page
- 12
WHITTAKER'S CLASS JAMS
HIGH
"Well worth looking
into
·Assorted-1 lb. glass jars Strawberry Gooseberry
Raspberry Marmalade
Apricot
Peach
Damson
Red Currant Jelly Black Currant Jelly Blackberry
Retailed by all good dealers.
Nate Agents:
4
Reiss, Massey & Co., Ltd.
7. Queen's Road, Central,
JAM PUFFS
Make 'paste with half a pound of Simpson's flour, one egg, and a little cold water. Roll this" paste: on A board with a cold bottle, cover it with little nuts of butter, fold, and roll again. Do this four times in all. Now cut the paste into heart- shaped pieces, place a spoonful of Jam in the middle of one piece, cover with another, pinch the edges together very lightly, sprin kle sugar on the top of each pur, and bake quickly in a fairly hct oven. This paste can be baked In a sheet, then spread with járn when cool. It is also recommend- ed as a suitable base for hot pip- pins. In this case it is better to cook the apples in rounds first, and spread them evenly while hot on the hot paste. It is a delicious sweet, specially if the apples are cooked in a thick caramel syrup.
PANDORA JELLY
Try this when you are expect ing friends to lunch:-
1 packet orange jelly
2 plantains
11
6 shelled walunts. water
4 lumps of sugar
Melt jelly according to instruc- tions on the packet. "Add sugar, and dissolve. Pour a little into awet jelly mould. When nearly set add a few slices of plantains, then a little more jelly. When halved, nearly set arrange the shelled walnuts on top, then more Jelly and, when almost set, more plantains. Turn out when re- quired and serve with tinned cream, whipped and favoured with vanilla, if you have no fresh cream. I have any grapes. 1 add half-a-dozen, after carefully seeding. them: Sometimes I add a little chopped, tinned fruit.
If any jelly is left over, keep it
on the ice till next day when it
- can be roughly cut up and serv
ed in custard glasses.
APRICOT DESSERT
1 Found of Dried Apricots Pound of Seedless Raisins Pound of Prunes.
Found of Almonds
Wash the apricots, raisins and prunes well, put them in a pan and cover with water, let boll-un- til cooked, Remove from Are and let it cool Shell the almonds, put them in boiling water for one minute, then skin or seven al-.: mands on each dish.
For the Tea Table
DRY GINGERBREAD
Take half a pound of ground almonds and the same quantity of fine bread-crumbs and castor teaspoonful of sugar. Add two
ground ginger and mix with the yolks of two new-lald eggs and the juice of a lemon. Butter.some" patty pans," All with the mixture, place a crescent of candied peel on the top of each, and bake in a slow over till done.
To make cakes
that stay fresh
to the very last crumb, use—
SIMPSON'S
SELF-RAISING
FLOUR
makes good cooking
easy and
certain
SIMPSONS ready-to-use - Self- Raising Flour is far better than using ordinary flour with baking powder added.
No risk of failure with Simp son's. Economical, time-saving. guaranteed made of finest Aus- tralian Flour.
Send for FREE
BOOKLET OF 36 RECIPES
HERE is a useful ilustrated guide in Chinese to success- ful cooking Get one for your cook boy, and he will make better cakes, pics, puddings, pastries, etc. than Or if you do your you get now. own cooking ask for the English booklet.
WRITE TO
Sole Agents
GILMAN & CO., LTD.
HONG KONG,
↑ A.P.B. 1
HONG KONG DAILY PRESS, THURSDAY, FEBRUARY 22, 1934.
DOCTORS'S ORDERS
Substitutes for Toast
When medical orders have been given that bread must be entirely omitted from the diet except, in its toasted "form it seems a sim-: ple enough instruction to carry out. In point of fact, however, toast at every mezi complicates considerably the task of the busy housekeeper, for toast, to be nice, Its must be made at the last. making cannot be hurried' over, as it not the thick variety with a soft inside that the doc-.. tor has in mind but something well dried all through, Apart from the time "absorbed 'there is the increased gas consumption to reckon with.
To meet the difficulty it is wise have ready prepared for one or more of the meals some of
toast substitutes' which can so easily be made at home, which are delicious and at which no doctor can possibly cavil:**
Pulled Bread
For this a fresh loaf, a warm me if possible, la needed. Some people may Hike a tin loaf; others prefer a light Coburg: Peel aft the crust and then with two srks proceed, to fake the bread into manageable. Uittle pieces, perhaps an inch and a half long and an inch wide and an inch deep-little, rough pieces. This pulled bread is spoilt if a knife is used. Bake in an oven" to a pale golden shade. The rocky 'little
be bits must, of course baked all through and should be crisp and not hard."
Crunchles
These are made from a new French roll, a long by-the-vard roll Cut rounds of this about half an inch thick or even thick- er if it is a light loaf - full of holes. Dry these, in the van to a deep cream. Given a 'pht roll these are a particularly de licious form of crispbread, Eaten with boney they are excellent.
Fairy Toast
For this loaf of stone-miled flour is suitable, as a close text ure is no drawback With the harpest of knives cut walor-like slices and bake them in the oven to a light golden brown,, "As they dry the alices curl up in a most enchanting manner, and their daintiness merits their name; they are not hunger-appeasers first and foremost, but they are appetising in convalescence.
for
A little practice with the oven temperatures is needed before" these toast-substitutes are at their best, but the housekeeper can choose her own time making "them In airtight tins They keep their crispness well, and they more than hold their own in competition with any of the bought substitutes,
MORNING
NOON
NIGHT
FOOD VALUES
For A Dinner Party
:
Consommé à l'Aurore
Sole Clarence
Cailles en casserole Poires au chocolat Canapé Fédora
Five courses will be enough for this unassuming though declicious. meal. The Consommé is flavoured with tomato and lightly bound with tapioca. The garnish is thin julienne strips of cold white chic- ken meat.
The sole is in Allets and poach- ed. The garnish consists of poa- ched. soft roes and shrimps, and is masked with a White Wine sau- ce flavoured with anchovy butter. The quails are plainly cooked in butter in a casserole, and the little gravy completed with a brandy and garie, stock.
The pears are poached in syrup, and served with a choclate sauce made with the cooking quor from the pears, flavoured lightly with cinnamon. This dish, is, of course, a hot one.
And If a savoury must conclude the meal, though it would end. more happily, I think with the sweet, no one would be offended by these little canapés of grilled bacon, grilled mushroom and a suffed olive.
SOFT VANILLA CARAMEL
1 lb sugar
2 oz. cocoa butter
4 oz. glucose
8.OZ: unsweetened condensed
milk Vanilla flavouring pint min
Place the sugar and milk on the stove and slowly reduce to syrup, bring to the boll, add the liquid glucose and boil to 250°F. Now add the condensed lik slowly, keeping the boiling mix- ture gently stirred. When the milk is all used. add the cocoa butter previously run to oil Boll up to
255°F
and pour out in the
zor Cutting when vartly sa ounces-fine caco-aut can be added 1 liked. The amateug should remember that all sugar boilings containing milk, or condensed milk need a large enough pan to allow for rising considerably.
Brazil Nut Tofee
2 lb. loaf sugar. 12 oz. glucose
.4 oz. butter-
12 oz. brazil nuts (shelled and
sliced as required).
pint water.
3
Boil the sugar with pint water, add the glucose and bring up to 285 F.. then take off and mix in the oiled butter. Finally boil up to 310°F. Have the nuts in the frame and pour out the mixture over them.
SOUP.
4 Cupfuls of Chicken Stock
4 Tablespoonfuls of Star-Shape
Macaroni
4 Teaspoonful of Salt 1 Egg
-Juice of Lemon 1 Table-
spoonfuls)
Boll "chicken stock and add
'ASPRO'
as a GARGLE for
SORE THROATS
HERE are few people throughout the world THERE
who are not acquainted with the virtues of "ASPRO" in relieving paia-stopping Colds 'Flu and Rheumatic attacks at inception. Many, however, do not know how to uso "ASPRO" as a gargle for Sore Throats, Two "ASPRO" Tablets in four tablespoonfuls of water make a very effective
י,
5 MINUTES
FOR RELIEF WITH
'ASPRO'
There is nothing indefinite about 'ASPRO. Its service is QUICK-aufo,, affective and definite. It gives you re." lief in 5 to 10 minutes and then goes on to dispel or dissolve the cause of the pain, allthermore, you get no Nature to effect its
Own care. harmfni after-effects from ASPRO As it is speedily eliminated from the system a tow hours after being taken. It neither dopes, deadens nor drugs.
ASPRO BRINGS SWEET
FLEEPS
There are many thou
who now have swest pesosful sleep, who hitherto hardly knew the mean- ing of a period of restfulness. ASPEO has brought about the transformation by its sweet soothing infinence on the nerves, and breaking up of local feverish conditions. Two tablets before. retiring is the muni dose.
HOW TO GIVE
ASPRO
TO CHILDREN
Two simple methods of giving "ASPRO" to the kiddies are: (s) with a little milk; or (b) break the tablet up and administer in a
gargle, acting as a powerful antiseptic for Soro Throats because of its natural germicidal qualities., The reason why "ASPRO" has such quick action in banishing so many varied cimplaints is because, after ingestion in the system, it is a powerful germicide and solvent of uric acid, is an anti-Pyretic or fever destroyer and is antiseptic-anti-periodic and anti-fermentative.
THE HYGIENIC SANITAPE PACKING METHOD EXPLAINED.
THE "SANITAPE' METHOD ̈·
HXPLAINED.
The plant consists of the most ap to-date and efficient mechanical ap paratus, including number of SANITAPE scrines, which soal the tablets hygienically in specially prepared wax paper compartmenta
This system is known as the modern HYGIENIC SANITAPE' method of packing, and because of its thorough- y, protective properties, ensures that "ASPRO retains its original high standard of This should serve
parity. [to commend. ASPRO to all "who appreciate the absolute necessity of purity in medicine........
The wonderful buman-like SANI TAPE machines are one of the most ingenious and highly developed en- gitcering triumphs of modern times. The machines wrap the tablets with
· jurn......... The dosage of
a to
years, tablet; 0 to 14 years, I talilot; 16 to 10 years, 1 tablets. ASPRO Like any
other medicine should not be given to babies under 3 years of without medical advice,
age
macaroni; boll this until the YOUR LAMB NEXT
cooked.
macaroni 13
Remove from fire, let it cool. Beat the egg and the lemon juice together until well mixed, put two table- spoonfuls of soup in the egg and stir. Then proceed to add the egg into the soup slowly.
RICE PEALOFF
1 Cupful of Rice"
24 Cupfuls of Boiling Water
4 Tablespoonful of Balt
2 Chicken Livers
Pound of Butter:
3 Tablespoonfuls of currants." -↳ teaspoonful of pepper-
Little Parley re Handful of Almonds Wash the rice. Melt the butter in a pan and add the rice, salt, and pepper: Bol the two and a half cupfuls of water and pour it on the rice. Let it cook slowly until all the water is drawn. Wash the currants and parsley. Cut the parsley fine; also cut up the chicken livers and shell and akin the almonds and mix them -all in the rice, while cooking. After all the water is drawn, remove from fire and serve with chicken.
CHOCOLATE MOUSSE
This motisse.. simply made with the remaining egg Waly ta srstift in castor sugár éxa chocol
of
rated
SUNDAY
Here is rather a special way. of cooking a leg of lamb.
Put into a casserole large en- ough to hold the leg some sliced carrots and onions and a few. pieces of bacon rind. Lay the g on this bed, and cook it on. a slow heat for twenty minutes or so. Take it off for a few min-... utes, then add a cupful of stock asoned with salt and pepper, and finish cooking the Joint In- the oven, covering it with butter- ed greaseproof paper and baating it well as it cooks.
While the lamb is cooking, make a thick Bechamel sauce and, when the joint is done, akim the fat off the gravy and add the latter to the sauce! Discard The vegetables on which the lamb has cooked, and add to the sauce. some asparagus tips cooked and sautees in butter (or tinned ones would do at a pfrich).jpg
Pour this sauce over the lamb on serving, and decorate the dish with small heaps of more as- paragus,
(If you wanted to have fresh asparagus, and Cavaillon or Lauris were too expensive, you could easily use the cheaper 8 prue for this "dish),
Cook at Mark 4 on the Regulo for 1 hour 45 minutes, that s after the 20 minutes on the hot- plate (för i deg when boned)
anerring regularity in waxed paper, divide the paper into separate com- partments, crimp each compartment so that no air can find access to the tablet, fold the tapes, and finally pasa them through sprays of paraffin wax, effectively sealing the SANITAFE and rendering the tablets proof against damp, moisture and any form of contamination............
"ELIMINATION OF HANDLING
The 'SANTAPE", method of pack- ing has a distinct advantage over the crude and obsolete system of hand packing. At no time during the pro- cess of manufacturing, impressing and packing, do ASTRO Tablet come in contact with the human band, therefore, contamination from this source isntirely prevented the tablets reaching the consumer in the same perfect hygienic state as when they left the tableting machines.
What ASPRO Does:
1 It Stops Violent: 'Head- -aches in 5 to 10 minutes. 2. It Brings Sweet Sleep to
the Sleepless
-3 11 Raljeves Rheumatism.
5.
in one night.
Relieves Children's Growing Pains.'--
If Saves many; a-Sound Tooth by Removing Toothache.
6It Brings Rebel without
. causing sickness, indi- gestion of a craving. -
7 It Stops Pain without harm.
ing the Heart.
8 it soothes awily, Irritability.
9 A hot lemon drink with 2
or 3 ASPRO Tablets .will mash up a Cold or "Flo attack in one night. 10 t Reduces Tempels wit Temperature. in 5 minutes.
11 It can be taken at any time, la Tram Train, at Home,"al Business anywhere - everywhere.
It gives the
greatest relief ever known te.wamen is their
times of periodical depresi sion.
13 Stops the lil Alterskapets
of Alcoben
11 relieves Dengue and May- arla by reducing the fever.
15 As Gargle "ASPRO' is won derful for Sore Throats Tonsilitis, ete
DODWELL & CO., LTD., Distributers.
THREE PACKING85's, 10's and 27's.
Cookery Nook
A hungry friend is coming to. dinner (that's the worst of the telephone), and it's the maid's day out! Luckily it is not early closing day, so that batcher will send you some steak (that's the best of the telephone), and, of course, you have a tin of maced- oine of vegetables in the store cupboard.
Warm the macedoine ina little butter, add two aliced and mushrooms, and a tablespoonful of sherry, Ark
SABOYO'
Sabayon is really a sauce Used with some hot sweets, but it makes a pleasant light sweet by itself. It is made with yolk of usually, dry egg, angar and, white wine, though milk can be used instead of wine and various favours can then be introduced-
This is how it is made with wine, Mix half-a-pound of pow -dered sugar with six egg-yolks til the mixture gets slightly white. Then add a pint of dry Let this gently while the steaks
white wine, and pour the whole small ones, about half an inch
thing. into a basin, which should the thick-are grilling Serve
be placed in a receptacle "con- steaks on croutons of fried bread,.
taining boiling water. Whisk the with the delicious vegetabl garn-mixture well in this. It should 'ish round them,
“LOVELY POTATOES -ཙན་-
Here 18 a specially lovely way of cooking potatoes when next:
Peel some large floury ones, and you want a change for this course. cook them in water with a little..
salt till they are half done. Then drain them and let them get cold. Now fry them in deep fat: The outside will be a rich gold and the inside a most delicious nouriness:
Billy
SMILE AWHILE"
battle of beer, an' my mother wants it on tiek.":
Well she can't have
and fell to put
grow to about four times its original size and remain a fim froth.
Smile Awhile
The young husband was pers taking of cakes made by his spouse, and ventured to remark "Don't you think, dearest, thes.
a rather curious- cakes have tasté?"
The young wife tossed her curls "That'a call you about it, my děst said she. "cookery-bock BRYS