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HONG KONG DAILY PRESS, THURSDAY, MAY 17, 1934.
MORNING
NOON
NIGHT
FOOD VALUES
GIBSON
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A simple way to remove grass stains is to put butter on them. and lay the article in hot sun- shine, or wash in alcohol
Fruit stains on the hands or cloth might be removed by rub bing with the juice of ripe to- matoes. If applied immediately; powdered starch will also take fzult stains out or table linen. Left on the spot for a few hours, it absorbs every trace of stain
To make lnen. beautifully white: prepare "the water for. washing by putting into every ten gallons a large handful of powdered borax: or boil with the clothes one teaspoonful of spirits of turpentine.
Fruit stains may be taken out
water, by boiling
Place the material over a basin or,other vessel and pour the boiling water from the kettle over the stains.
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Potato Salad
If we have long despaired of ever making the potato salad of our dreams, those small, yellow Ish, waxy circles so deliciously flavoured, we can do our best to imitate it
The waxy Dutch potatoes, often 60 glibly recommended, are far from easy to obtain, and these of course, are the ones we ought tɅ use. But we can make surer of a waxy slice if we choose as waxy potatoes as possible, and then boll them with they are stili .: hot.
Unless they are to be dressed with mayonnaise, many declare that they ought to be dressed
while still warm, so that the dressing penetrates well into the. potato. But this is rather a mat- ter of taste.
gra.
Flour
UTTER
chervil. Even à rubbing of gar le round the salad-bowl might beindulged in surreptitiously, if we are having a lazy afternoon free from visits.
Dressings
Here, anyway, are one or two. out of the very many ways of dressing
This is potato salad. à French bourgeois dressing, cur- lous to us because it contains wine as well as vinegar."It is for about a pound and a half of potates: four tablespoonfuls of olive oil; ane tablespoonful of vinegar; two tablespoonfuls of white or red wine; three or "four tablespoonfuls of cold stock or water; a coffeespoonful of salt. and a good pinch of freshly- ground pepper.
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Add also a spoonful of chopped parsley, a little chopped chives, and, when in season, chervil and tarragon.
The dressing should
all be absorbed by the potatoes. Another way is to add the salad oil about half an hour before the wlad is wanted, and then, at the last moment, dress with the vine- gar, salt, pepper, and chopped parsley. tarragon and "chervi.. The proportions are those of the ordinary vinaigrette dressing-
that is; two.of.oll to one of vine- Another way is to pour over the potatoes while they are still warm a glass of white wine for every pound of potatoes. Season after- wards with winaigrette dressing. chopped chervill, and parsley.
Hard-boiled eggs can play a pleasant part in potato salad, too. You will want one egg for every half- potatoes Make a Thymishing the mixing them, as in a dise, with olive oil – Adki
It is important, however, that Pa mayonnaise dressing should not be used too long before the salad Is wanted, or the whole thing will present a' wilted: appearance, which is far from appetising.
Personally. I am great devo- tee of chives, or even onlon, in potato salad, paraley almis a sine qua zòn, and, in the simmer, yolks "a little chopped tarragon, and
mayon
Of Dishes
SUMMER TIME IS Varving The Flavours
SALAD TIME
Some Continental Recipes
Every housewife will welcome new suggestions for delicious salads to tempt jaded appetites on these hot days the dressing of piain green salads, some novel Continen-. tal recipes are given to-day.
Very inexpensive seasonings. added to the plainest meal, and involve but little extra trou- ble for the cook. Assuming that salt, pepper, and butter or other fat to taste are essential in most meat and vegetable dishes, one thinks immediately of the large groups of "yarbs" for seasoning: of which many can be grown in the home garden,
You can dry celery leaves by hanging them up in a paper sack,
and use them in, soups, stews, and stuffings Celery seed keeps
well and a small amount goes a longs way in potato salad or cold slaw as well as in soup. Chop-.
ΟΙ ped mint watercress adds "greatly to a stuffing for roast lamb and other meats. Half a flavor 3 bay leaf is enough to quarters of soup, and is the basis of the elusive spicy favor in some of the good German cooked foods In the delicatessen.
Delicious salads, which can be served either as a hors d'oeuvre, with the meat or, as a separate course, can be made by stuing haked potatoes with savory Allings. You need floury potatoes for them salads, and choose ones fairly even "In shape and oblong, rather than round. Scrub and dry them, then bake them in the oven until they are quite cooked. New cut them la two lengthwise, and scoop out the insides, which you will put aside to mix with the other ingredients, Good eating apples, chopped fairly, Anely, and seasoned with salt and pepper, make a good filling mixed with the inside of the potatoes roughly chopped. Bind with ma- yonnaise, put the mixture into the potato cases and sprinkle chopped walnuts over each one. In season, celery can be substituted for apple or used in combination with the. apple and potato, or the inside of the potatoes can be mixed with an equal quantity of tomatoes, and " seasoned with salt and pepper and dressed with an egg dressing. A ttle chopped onion-not more than a teaspoonful to each half potato, can be added if you like.
Yet another delicious filling la the mixture used för Russian salad --carrots, peas, beans and young turnips cooked separately and drained thoroughly, and then left to cool. When cool, chop the car- rots, beans and turnips finely, to match. the peas in alze-mix well together and dress with mayon- naise. Cubes of ham and beetroot can be added as well. This Rus- sian salad is also delicious on its own.
?
Egg salad is particularly good... too. For this cut the hard-boiled eggs, into two and remove the yolks. adding a little prepared aiastard, salt, pepper and enough olive to make the preparation into a smooth, thick sauce. Then add rinegar or lemon juice to taste, and mix well. Meanwhile, line a salad bowl (or individual plates If you prefer) with crisp lettuce leaves, sprinkle with the waltes of the eggs cut into slices. Pour over the sauce made with the yolks and sprinkle with chopped parsley. When spring onions are in season, add a few. Anely chopped: they greatly improve the flavor.
Onion is a favour in a class by Itself. A little onion gives pep and zest to many foods otherwise a little flat in favour. One reason"
onion is not always liked is that. its presence is too, overpoweringly evident.
Judiciously used In white sauces, milk soups, stews. meat loaf, stuffings and raw in salad. onion is certainly the house-wife's best friend. Garlic must be handled with even more restraint. Merely rub the bowl In which you are making a French salad dressing with a cut button of garlic to get the faint 'suggestion of flavour.
A few drops of lemon will do much for meats of mild flavour, such as veal, cold cuts of lamb, oxtail stew, or jellied meats, and particularly for fish of all kinds. Try leman seasoning on spinach and some of the other green leaf vegetables, too. The commercial sauces, such as Worcestershire. soy, and others, also contribute savour to cooked meats, cold cuts, and gravies, if used sparingly and not 30 often as to make every "
dish seem the same.
Spices have their place among the flavours for meats and vege-. tables. Curry, of course, is used for a number of dishes of 'East Indian origin such as curried chicken or lamb with rice, or mulligatawney 'soup. A "ghost" of curry powder is good in French salad dressing and in cooking lima beans. Germans like a trace of mace with green beans or canned beans and some people te a few grains of nutmeg in chicken soup. another spice to use is clove just a pinch-in to- Horsera- mato sauce for meat, dish sauce goes well with beets. and other vegetables, fish, or in some salad dressings. A smart amount of dry mustard and mol- asses added to canned beans will Improve them. Enough paprika to make French dressing plot adds its to looks and flavour, and paprika
when is attractive sprinkled over mashed' or cream- ed potatoes and other neutral"
And here is a delectable salad that provides an excellent way" of using up remains of cold meat. Cut the meat into small plecės (add a little ham to it if possible), put into a salad bowl and add half ́a beetroot cut into small cubes, an apple, peeled and cut into cubes, a few pieces of celery, a few slices of tomatoes, salt and pepper to taste and a few slices of cold cooked po- tato. Dress with a vinaigrette dressing, made from salt, pepper, olive oil and vinegar, in the pro-coloured foods. postion of one spoonful at vinegar to two of oil), mixing a little pre- pared mustard int the vinegar (in which the salt has already been dissolved), before adding the 'all
Like potatoes, tomatoes make delicious salad if they are stuffed with savoury Allings. Prepare the tomatoes (allowing one for each person) by cutting off a little piece trom the top of each and scooping out the flesh. This can be roughly' chopped and mixed with cooked green peas, seasoned with salt and repper, or with chopped apple and. celery, dressed with mayonnaise! Pack into the tomato cases. With the green pea filling, use a cream dressing. Shredded pineapple, with a little chopped onion added, mix- ed with the tomato flesh, la “an- other delectable filling; here you will use a vinaigrette dressing (without mustard), while yet an- other suggestion for stuffed tomato" salads is cold cooked potato, neat- ly chopped and dressed with “a cream dressing, to which the slev- ed fish of the tomatoes has beeri added. Stuffed apples are another. salad suggestion; for fillings, try chopped celery and walnuts with Imayonnaise dressing; chopped to- matoes and shredded lettuce, with cream dressing; beetroot and celery with egg dressing. or oranges with cream dressing
salt and pepper to taste, parsley, and chopped onions or chives. Mir the potato slices, dice of hard-boiled egg-whites, and this dressing well together. The whites give a pleasant texture to the salad,
And, above all, use pure olive off and nothing else, and wine vinegar
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Bottled tomato catsup or chill sauce is one of the flavours that can too eastly become, a habit if put on everything, but a mixture of mayonnaise with either makes a very good-Russian style salad dressing. A small amount of dry grated cheese on a vegetable or salad or soup will give a new and different taste to the dish. This is a culinary secret that is made the most of in Italian cookery,
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Perhaps the greatest cooking secret of all known to the experi- enced chef is the utliation of every bit of flavour of the drip- pings and browned meat, juices in a roasting pan or skillet, if they are not scorched. A thrifty housewife, likewise, will boll a little water in the roasting pan after the meat is removed, to rinse out these julces. She adds this good material to her soup kettle into, which also go all clean bones. When she makes a stew she browns her meat and vege- tables in a little fat before she simmers them in water, and she knows that browned four gives another distinctive flavour to any." gravy Extra chicken fat she uses to make a savory gravy to serve on zice for a luncheon dish."
With the exception of lemons, which most of the seasonings ...make food interesting and ap- petizing can be kept on hand on the pantry shelf. A few cents. will buy a very good assortment of spices, herbs, and commercial sauces with which to start a sea- soning shell.
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