Page
HONG KONG DAILY PRESS, THURSDAY,
MORNING.
NOON
NIGHT
FOOD VALUES
for ECONOMY
SAFETY
CLEANLINESS
MOFFAT COOKERS ARE
BRITISH
MADE
The World's Standard
SHEWAN, TOMES and
NATIONAL BANK
BUILDING,
8, DES VOEUX ROAD, CENTRAL.
Use Hints.
De
Broom's that have .become crush and soft through being left standing on their head can restored to shape and stiffness by being held in the steam of a kettle then placed head unwards to dry.
can be
A child's gym frock lengthened by Uning the hem with sateen the same colour and letting out the shoulder strips.
New shoes that are stiff can be softened by sprinkling linseed oroive off on tissue paper and leaving this inside the shoe, which should be well stuffed, for a day or so.
IP
Always dry a wet umbrella by opening it and standing it on the handle with the ferrule upwards. This will prevent the moisture runing down into the framework and rusting it.
FURNISHING PROBLEMS
An Ugly Piano
I have an ugly old walnut piano which is seldom played, but which for family reasons I cannot get rid of Is there аду way in which I could hide it?
I have just seen an excellent plan carried out by someone in exactly your plight.
The piano was turned to face the corner of the room and co- vered, the back facing outwards, with tapestry panel. Cretonne Would do equally well. Against this a settee was placed, covered with the same material. It was amazing how the piano seemed to disappear under this treat- ment
Should it be a Black Carpet? What coloured carpet would you advise with a black and gold suite? I rather taricy black," but ani afraid it might not look quite right.
Black is sometimes effective pro- viding the room is not too small and dark. The rest of the decor- ation would be best in gold. Do not have white, as this would be too great a contrast.
CO.
k ONG KONG:
COLOUR ON THE TABLE One Of The Many Luxuries Which The
Mats and Trays
The mats and trays which do not mark with heat and which cari be freely washed not only add much to the table but they also make unnecessary the many napkins which have come into use of recent years. The old cork niats were always
Modest Income Can Now Buy
Now that
Out Of A Tin
no
canning methods have reached such a very high standard triere is often very little and, in many cases, uninteresting
difference at all in the favour, whereas the balance of food values is frequently on the side of foods" which have been preser-" ved while perfectly fresh and by methods which are more satis- Tactory than those possible in the average kitchen. JE
and in a comparatively short time they lost their freshness and ab- solutely demanded something which would cover them up. The new mats are produced in a variety of colours, though those which are definite in shade are perhaps the most satisfactory. Pillar-box red is one of the pret- tiest colours and there are corres- ponding greens and blues. Blue is apt to look cold on a table, but. it depends of, course, an the rest of the fittings. Some blue mats" enhance china to a marked de- gree. The bright greens go with most things and give them a fresh appearance.
The trays are at their best in scarlet, creamy-white, and black. The black, especially in the oval shapes, is, excellent for coffee cups, while creamcoloured cups, and a cream tray can be used de- coratively. In a room which is merely distempered in a crearn colouring and which has dark furniture, they seem the natural complement. Some people keep them on the mantelpiece-per- haps in three sizes-whence they can be easliy taken for use. They give that touch of brightness which the room needs and they
But when it is a question of choosing between buying food in or out of a tin there are certain things to be considered which make all the difference between good catering and bad catering.
With regard to tinned fish, there is the question of how you want it to appear at table. If you wish for grilled or fried fish you will obviously buy the fresh variety; whereas you will often And that for a fish cream or mould, cutlets or cakes, a ple or a curry, the tinned variety wil save fuel, time, trouble and, in some cases, initial cost as well.
MAKING IT EASY
The desire for grilled or fried' meat dishes will influence your
are particularly adapted to old-choice in the same way. fashioned houses with stone and beams. For breakfasts in bed a scarlet tray, if it suits the china, is cheerful. White, transparent china looks well upo nit.adn, so does a pale yellow. Yellow rooms should have red trays, but nothing short of the lacquer red, which must never. be allowed to degenerate into pink,
I think, however, you would find that a gold carpet would make a more cheerful-looking room with your suite, especially if you add a flash of vivid colour in the way of cushions or ornaments
*
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Very many recipes, even" some of the most traditional ones, can be used with equal succesk for both canned and fresh foods.
The
difference in process is that "with the canned varieties you have none of the initial cleaning and more or less pro- longed cooking to deal with.
Our old and faithful friend, summer pudding, is a good ex- ample of a sweet which can be made just as easily and success- fully with canned, or with fresh fruit..
Tinned asparagus makes ал excellent salad course for a cold Juncheon of supper dish.
Line a börden mould' with as- paragus jelly and arrange. the best heads of the asparagusTM in this, upside down, so that when the mould is turned out they will be right way 'up. Fill up with aspic jelly. Chop the rest of the asparagus and mix it with an equal quantity of tinned or fresh white grapes, mix thoroughly with a good salad cream and put this mixture in the centre when the mould is turned out.
Peas make a delicious com- bination with lettuces. Allow one or two young lettuces · to 2.. pint of peas, also two or three. spring onions, a sprig or two of parsley, half a teaspoonful of sugar. 1 oss, of buttén and half an ounce of four,
Cut the the lettuce into shreds. peel the onions,' and cut off their stalks. Put them with peas all in a pan or casserole with ar ounce of butter and the parsley, pour in not quite enough boiling water to cover the contents of the pan and cook quite gently.
out Lift
the onions and parsley.
Mix the flour smoothly with the other half-ounce of butter, add to the peas and lettuce, stir, and cook for about eight minutes.
J
For a good salmon cream rub the contents of a tin of salmon (you need about half à pound) through a sleve. Melt an ounce of butter in a saucepan, stir in two ounces of flour and mix`till smooth with
MARCH 22, 1934.
On Making Marlows
Marlows, so called becauss marshmallows are used as the chief ingredients, are very popu lar as dessert with Americans, Marlows are a delicious `sweet and are easy and inexpen- site to make. They do not need stirring during the freezing pro- cess and will freze quickly when put into the freezer tray of your Refrigerator.
Plain Marlow
1 cup milk or i pint.
20 marshmallows...
1 egg. (English size).
1 cup whipping cream.
1-16th, teaspoon salt.
3 teaspoons vanilla,'
Heat milk with marshmallows in top of doubt boller. When marshmallows are melted, pour oven well beaten egg. return to doubt boilet and allow tó cook for approximately 3 to 5 minutes, stirring constantly. Remove from fire and cool. Add vanilla and salt. Fold whipped cream into marshmallow mixture. Pour into Frigidair freezing tray and allow to freeze without stirring.
Set Cold Control at 7th. posi- tion for freezing and 4th, post- tion for holding until serving time.
Chocolate Marlow
Add two tablespoons chocolate powder (unsweetened chocolate) to milk and marshmallows-be- fore heating, following the same method as used above in prepar- ing the Plain Marlow,
Pineapple Marlow
Add 2/3 cup ( pint cup) of crushed pineapple (drained from: Julce) to mixture of Plain Mar- low before folding in the whipped following the same
cream,
method.
Apricot Marlow
1 No. 2 can apricots (about
one and quarter pints.)
20 Marshmallows.
1 tablespoon lemon juice.
1 cup whipping cream.
1-16th teaspoon salt,
Heat one cup of apricot juice with marshmallows in top of double boller until marshmallows are melted. Remove from fire and cool. Add lemon juice. Force spricots through selve. Add
salt and apricot pulp to marshmallow mixture. Fold whipped cream Into mixture. Pour into Frigidaire freezing tray and allow to freeze, setting Cold Control at 7th. pósition for free- zing and 4th, position until serv- ing time. It ingredients have a tendency to settle during the freezing process. stir with а spoon
Tutti-Fruitti Marlow
•
pint milk.
20 marshmallows..
2 teaspoons vanilla.
cup maraschino cherries (2 tablespoonfuls) chopped fine.
4 tablespoons crushed pine-
apple.
This 44-page
·
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Recipe Book will be helpful
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It tells you exactly how to make the most deli- cious cakes, pies, pastries, etc., without risk of failure-simply by using Simpson's Self-Raising Flour, the best Australian flour ready mixed with leavening ingredients.
Economical, time-saving, certain. No -bitter lumps, no sogginess, such as often results when ordinary" flour and baking powder are home mixed.. Try Simpson's.and see for yourself! Write for the recipe book to day!
SIMPSON'S
3 АРБ 1
SELF RAISING FLOUR,
Heat milk and marshmallows In top of double boiler, as in top of double boller, as in pre- paring apricot marlow. Add fruft und fold in whipped cream. Pour into Frigidaire freezing tray and allow to freeze without stirring, setting the Cold Control' at 7th. position to freeze and 4th. position until serving time.
Suggestions for Lenten Fare
BY AMBROSE HEATH
Len serves to remind us meat- Dishes of eggs. It
less dishes a wooden spoon. Add a quarter of a pint of milk gradually and stir til smooth and thick.
Mix this thoroughly with the salmon, and stir in two eggs, one al time. Season with pepper. and salt," a pinch of nutmeg and another of coralline pepper and then stir in a pint of whipped
cream.
Pour the mixture into a but- tered mould, cover with buttered paper and steam slowly for from half three-quarters of hour.
#
an
TANGERINE MARMALADE
A reader has asked me for a recipe for Tangerine Marmalade. This one is for twenty-five, tangerines, which should of course, be well washed and dried."
Weigh them and set aside. double their weight in lump su- gar. Now put the tangerinea. Just as they are in a preserving-pan with enough cold water to let them float.
Bring to the boil and continue bolling until the rinds are soft. Then pour of the water, quarter the tangerines, removing the pips, which should be left to soak for twelve hours in a pint of ́· water in a basin. Remove the pulp from the rinds, mash it well, and cut the rinds into as thin slices as possible,
The sugar should now be put into the preserving-pan with the stained juice of five lemons and. the water in which the pips have- been, soaking. Melt it slowly, then bring to the boll and let it reduce till it is a thick syrup. Add the tangerine pulp and sliced rinds and boll until It sets probably for about half an hour.
احمر
is true, are eaten more than they used to be, but the immediate reaction to the word "meatless" is almost invariably "Osh.”
But now, if ever, is the time to school ourselves in the pleasant custom of serving vegetables as a separate course, especially as we have such delicious vegetables as broccoli, seakale, and endive at our command,
Vegetable Ple. Curious combinations of veget- abies in curries and ples I re- member during the War, but you never meet them now, except I suppose, at the houses of veget- arlans. This, however, 18 a Vegetable Fle, for experiment.
You can use any "or all of the " vegetables you have at hand; cut them up into small pieces and boil them in salted water for twenty-five minutes. Btrain them, keep a gill and a half of the water they were bolled in. and make it into a sauce with an ounce of butter and just un- der an ounce of flour..
mesan being the best) and melt- ed butter, and put them into a moderate oven for twenty min- utes. You can serve a tomato sauce with them, if you like.
Endives,
Perhaps we might return for a moment to endives, the long, white Belgian kind These are usually served, in this country.as a salad or cooked In the oven with water, butter, and lemon:
This Flemish way makes a good dish. Trim the endives and cut up abou a pound of them in rounds of the thickness of your Anger. Wash them, drain them, and dry them in a cloth.
Butter the", bottom and sides of a casserole just large enough to take the endives; put them in it and cover them with a plece.. of buttered paper. Fut on the lid, fixing it on if necessary with a four-and-water paste, and cook" them in a slow oven for two hours, by which time all liquid should have evaporated.
"Turn the endives out on to a dish: they should be in a com- ........pact mass....and very alightly
Balt them and serve
Mix the vegetables. with this sauce, suitably seasoned, grease a ple-dish. put in the vegetables, and cover with short crust. An- other twenty-five or thirty min... . utes, and your ple will be ready..
Haricot beans and lentils make quite good" maigre" dishes, when you are hungry, and so do the various Italian pastes, "Gnocchi" offer, a good use for semolina,, and very good they are."
Bring a pint of milk to the boi, and sprinkle into it a third of a pound of semolina. Add salt, pepper, and a little grated nut- meg, and simmer gently for about twenty minutes, Then take the pan off the fire and stir In the yolk of an egg. Spread out this mixture to cool in a layer about half an inch thick.
When it is cold, cut it into oblongs, put them into a but tered fireproof dish. sprinkle them liberally with grated cheese (a mixture of gruyere and par-
browned, them....
With, SproutS. While there are stil a few Brussels Sprouts; this "Pain de choux "de Bruxelles" will make a simple, course. For it you will want
about two-pounds of sprouts, which you must cook in the usual way, squeezing them afterwards as dry as possible.
Now pass them through a sieve and add to them just under a . quarter of a pound of butter
Mix well together and add a good handful of stale white bread- crumbs previously soaked in half a cupful of-warra milk, two yolks of egg, and a seasoning of salt, pepper, and grated nutmeg.
Pour the mixture, into a soutle dish or charlotte mould, and, cook it in the oven in a tin of boiling water for an hour. Then turn it out and serve it with a cream or Bechamel sauce poure over it.
A Few Drops
of this most delicious Sauce on fish, hot or cold meats, game and poultry, or added to
curries, soups and
stews
..
greatly improves the flavour and helps digestion
2,400 DROPS
in every bottle of the
most delicious sauce in
the world."
Yorkshire Relish
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