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HONG KONG DAILY PRESS,
MORNING
NO
NIGHT
FOOD VALUE
GIBSON
THURSDAY, MAY 31, 1934.
Fresh Haddock
Rather a coarse ́ and
insipid
fish, I agree: but try this way.
Take off each side in two large Allets, and make some good stock with the bones and trimmings, with three ounces of oalon, an ounce of celery, salt, pepper, and a bouquet garnl. When this stock -ready, 'skim it, add a glass of white wine and the fillers, which should simmer for eight minutes. Keep them hot while you thic- Een the liquor," and stir into it, bit by bit half a teacupful of shrimp puree which has been made while the stock was cooking. Mix this sauce together and pour it over the ish.
Some small, firm boiled potatoes would set off the simplicity of this excellent dish.
CRAB TOASTS.
Pound the white meat and brown parts of a crab, together with a piece of butter the size of a walnut, seasoning with salt, pepper, mustard, cayenne, and a squeeze of lemon juice. Moisten with a little wine, or tarragon, vinegar, adding a (cw bread- crumbs if the mixture is too wet,
Spread some of this mixture on your toasts, Sprinkle with grated cheese and a litle melted butter and bake in a hot oven for a few minutes. A pinch of finely chopped fresh parsley at the last moment
Seek Value!
Value received. is
CALIFORNIAN FRUITS
CANFRY
HILLSIDE CALIFORNIAN FRUTS
the true measure of
CALIFORNIAN FRUITS economy. The labels
"on:
these Canned
Fruits are your assurance of
a uniformly finer quality.
Sole Agents:
Reiss Massey & Co., Ltd.
Tel. No. 28007.
Hong Kong.
D
R
P
do the trick
Gives appetising
ZEST to fish, game, chops, steaks, soups, stews, etc., etc.
SMART PRACTICAL
MECHANICAL PERFECTION.
The Gibson Refrigerator is gracefully proportioned and richly finished.
A joy to own and a pleasure to use. Its price is attractive too !!!!!!!!!
小
On Sale at the SOLE AGENTS:—
SHEWAN, TOMES & CO.,
National Commercial Bank Building,
Save This For A Rainy Day
One of these days you will be caught in a shower. You will be without an umbrella and wearing a new straw hat. It will prob- ably happen on a Sunday, or some time when you cannot take the-thing-that-was-once-your-hat Lo the milliner to be repaired.
This is how you can bring it back to life at home.
The brim will have gone floppy. irit is a flat brim place it on a table with the crown of the hat hanging upside down over the edge of the table. Put a damp cloth (not wringing wet) on the part “you are ironing and iron with a very hot iron..
Apply the iron up and down, faking it "on and off, instead of pushing it along as you would on a piece of clothing. Suppos- Ing the brim has been turned. back and stitched you will have to unpick it for the ironing treat- ment, marking the exact spot to restitch it when it is done.
When you come to the erown you will have to put it on a block. To pull it firmly into shape fas ten a piece of wire round the bot- tom of the crown after putting it on the block.
Use the damp cloth and the iron again in the same way that you did for the brim..
Leave the hat on the block for ten minutes to get-thoroughly dried and aired,
Then take some milliners' var aish and apply finely all over the inside of the hat, using a small brush.
Before disaster befalls your new spring hat, get, a little bottle of milliners varnish and keep it by you just in case,
Toe House Street, HONG KONG.
SMART TRAYS
The smart tray to have is one Anished with the plainest of chromium edgings, stepped up. at each, end to make chromium handles. Its centre may be "of stainless, heat-resisting cellulose in the gayest of colours, or of "mirror-glass, or black glass, or of
the new-style polished woods which, unlike their old-fashioned brethren, remain unringed by hot dishes. But do not forget that stylish chrömlum edging.
DID YOU KNOW-
That glass bottles can be turn- "ed into flower vases in this sim
pie fashion: 1
Soak a piece of string in tur pentine and tie it round each bottle to that point with cold water and set fire to the string!
YOUNG CARROT SOUP
If you want a rather special soup for a formal occasion these spring days, and do not mind a little extra expense, this soup of
EGGS FOR PICNICS
Hard-boiled eggs, stuffed with sardines, smoked cod's roe, ham or tongue, 'are pleasant change from sandwiches for a plenic, They can be conveniently packed and carried if the stuffed egg- halves are put together again and each one wrapped up in a lettuce leaf:
young carrots is simple and de-, FASHION NOTE ON CRAB licious.
Scrape a pound of them and let them simmer for about three"- hours in two and a half pints.of water in the company of two onions. a bayleaf, and a season- ing of salt and pepper,
At the end of this time taks out the carrots and pass them through a fine aleve into another saucepan, then strain the liquid. over them.
Cook a little longer, correct the seasoning, and bind at the last minute with the yolk of an egg beaten, if you like, in a little
cream.
We will end with a fashion note on dressed crab. It may be a nuisance, but is more satisfaë-, tory to dress your crab at home. And the simplest way is the best. You take the meat from bolled crab, chop it up finely to gether and int it with bread- crumbs, a glass of white wine, pepper, salt, and any favouring which may appeal to you. Put the mixture into thoroughly cleaned shell; dot pieces of but- ter on top and brown it under the grill,
TWO CHICKEN SOUPS
Soupe Beaucaire
Cut a cabbage, one of two leeks, some celery and chickens' gib- lets into thin strips, and fry them slowly in a little butter. Moisten them with white stock which has been flavouded with basil and marjoram,
When the soup is cooked, gar- nish it with pearl barley and gitces at chickens livers. and hand grated cheese separately.
Rizzo Firalini -
For this you should make a chicken consomme flavoured with celery. Bind it with yolk of egg beaten up with a little cream, and garnish with slices of chic- kens' liver tossed in butter. Hand grated cheese separately. An excellent party soup.
BARLEY WATER AND GRAPEFRUIT
Put an ounce of well washed pearl barley into a saucepan with a pint of cold water, bring slow- ly to the boll." and simmer for about forty minutes, adding more water if necessary. Leave to cool. slightly and then strain into a jug'in which a large lump of ice has been placed Stir in the stained juice of half à grapefruit sweeten to taste and use.
GREEN BUTTER
If you want a flavourless green butter for decoration, pound two pounds of raw spinach and press the purée in a strong cloth, Put the extracted juice in a saucepan, let it coagulate Bainmerle, pour it on to another cloth and When the Juice has run through scrape off what on the cloth, with a
kulfe, Use:
colour
Treating the Savoury Seriously
Here are some savouries with neither cheese nor bish
Duchy Toasta
Fry a few minced mushrooms in a little butter till they are al- most a puree, and season them with salt and pepper. Have your tobst ready a cut some very "thin rashers of streaky bacon to the size of each toast. Grill the bacon, spread it with the mush- room and put on top of the toasts.
At the last minute, "put a small spoonful of scrambled egg on top of all and, if you like, surmount by a very small grilled mushroom.
Goose Liver Croutes
Next time you roast a goose: cook the liver inside it. When it is cold, take it out, pound it well and mix it with a lttle butter and cream, seasoning with pep- per, salt and a spot of cayenne.
Spread this mixture on toastą or pieces of fried bread which have first been very lightly spread with mustard, French 'mustard being the best. Heat them through in the oven and serve at once.
Windsor Toast "Spread the toasts with ham paste, and cover it with finely chopped grilled mushroom.
Woodcock Toast Found up a couple of cooked chickens' livers with a teaspoon- ful of anchovy essence, a pinch of sugar, a good deal of butter, and the yolk of an egg. Season with pepper and pass it through a fine aleve:
Now make some. pieces of toast, butter them and keep them warm. Four à coffee cupful of cream into a saucepan, and as it warms; stir into it the liver paste and the yolks of two eggs. Stir this all together till it has thick- ened, and cap each savoury with a "small" spoonful of the whites stimy whisked.
Devilled' Eges
Hard-boil as many eggs as you want-cut them in half-length- wise, and fill them with their own yolks mixed with butter, salt, and plenty of cayenne pepper.
Serve them very hot with a sauce made of thick brown grávy mixed with a couple of table- spoonfuls of Worcester Bauce and a dessertspoonful of French mus tard: Sprinkle at the last with Home freshly chopped parsley.
dish
Mushrooms on Toast The ingredients of this make it rather diferent, and a good deal more savoury, than the two usual fried (and often over- fried) mushrooms.
Cook the mushrooms in a mix-. ture (half-and-half) of butter and olive oil, and when they are nearly done, add finely chopped parsley and chives, sprinkle with salt and pepper, and serve on pieces of fried bread or buttered
THE COLCELATED
YORKSHIRERE
Yorkshire Relish
·HOLE AGENTS :
REISS, MASSEY & CO., LTD." LP.B.
Iced Drinks Plain
And Good
Anything iced is welcome when the thermometed is high and. provided the ice is obtainable, the following simple and refreshing drinks can be produced easily in the home kitchen.
.1
Iced Tea.
Make an infusion of tea in a warmed pot, using a pint of bolling water to a dessert-spoon- ful of tea, Leave for three or four minutes and then stain into a jug, stirring in milk and sugar to taste. Place the jug in a basin, pack ice round it, and leave for an hour or more before using.” A ̈ picker way, though not such a good one. I to place a large plece of ice. In a jub, pour the cooled tea over this, and add milk and sugar to taste before using.
1:
1
Iced Tea With Lemon.
Make an infusion of China tea and strain it into a jug, adding
sugar to taste and some thin slices of lemon. Pack ice round the jug, and strain the tea into tumblers as soon as it is cold enough. Serve with fresh-élices
of lemon floating on the top.
..
*Iced Coffee.
Four a pint of boiling water on
two tablespoonfuls of freshly. ground coffee to which a pinch" of salt has been added...Give a good stir round and leave for the grounds to settle. Then strain Into a clean jus, add an equal" quantity of milk with sugar to taste, and leave with Ice packed round it till cold enough to use.
FOR YOUR WALLS
To be new, you should hang on ¿your walls big, round bosses of greenish bottle glass, Anished. Like a stage property targe, with a knob of glass in the centre...
These buses reflect the light: charmingly and not only the light, for they pick up, too, the colours of your room and cleverly underline the dominant note of your colour-scheme.
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BROWNIES
1 cup sugar
cup milk
A.Cup nuts
1 cup butter cup flour
2 squares melted chocolate
2 egg yolks, beaten
1 tsp. vanilla.
Pinch of salt
2.egg whites, beaten stiff Bake in a shallow pan and cut in squares.- Cover with Mock frosting
MOCA FROSTING
cup butter
2 cups powdered sugar
Cream together
and add
2 tsp. cocoa
2 tbsp, coffee
1 tsp. vanilla
Cream together thoroughly. When the frosting has been ap- piled add half a walnut meat may be placed in the centre of each square.
DATE PIE COOKIES
3 cups flour
baking powder
tep, zalt. cup,shortening cup sugar egg
tsp. vanilla cup