Page
MORNING
HONG KONG DAILY PRESS, THURSDAY, JUNE 14, 1934.
NIGHT
FOOD VALUES
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YOUR QUESTIONS ANSWERED
MOLDED DESSERTS
Appetite Teasers ·
Now that cocktails are accepted " DN a matter of course and beer excites no comment the hostess is anxious to add interesting new items to her list of before-dinner and late-party appetizers. are some tasty and piquant com-- binations.
Anchovy Appetizers
cup butter N
1 tbsp ketchup
20 butter wafers
20 rolled anchovy fillets
Here
Cream butter, add ketchup and stir until smooth. Spread on but- ter thin crackers and garnish each with 1 anchovy fillet.
Lettuce Salads
CHOPS IN BATTER
Chops cooked ia batter are delicious and they are simple to prepare. Make a ̈Yorkshire pad- ding batter in the usual way and leave it to stand for several hours. Heat the fat, pour in the batter, and then place the shops in the batter. When the batter is cook- ed, the chops will also be ready to serve. Cut the batter into large square portions, each, square
· containing a chop, and serve garnished with grilled tomatoes and accompanied by gravy.
Seek Value!
Value received
RED FENGE
CALIFORNIAN FRUITS
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the true measure of
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TO SERVE WITH BEER."
Double-deck cold lamb ́`sand- viches: Spread white bread with creamed butter, then lightly with chill sauce: Arrange the lamb cut in thin slices on the bread,"add": sitces of plckle and cover with a slice of bread, buttered on both sides. On this slice lay crisp let- tuce spread with mayonnaise and cover with water-thin slices of radish. Top with bread.:
would never have corns. As you have got then..try applying" a little spirits of er mphor reguarly. Corn rings or plasters will relieve the pressure on any joint and facilitate the cure. Soak the fest in hot soda water occasionally. When these corns have been re- moved, try the castor oil as 2 preventive treatment. FOOD PAGE,
اریم
I don't like oil in a salad dress- ing. Is there any other way in which it can be made? I should like to make some that will keep at least a week or ten days.
Mince an onion and take 1 des-. sertspoonful of it, and pound" It with 1 teaspoonful of salt and saltspoonful "cayenne until'« re- duced to a pulp. Add half-a- plat of unsweetened condensed
Mix well and then add, · tlik. drop by drop, half a teaspoonful of Tarragon vinegar and half a teaspoonful of mait vinegar. Bettle and cork tightly.
Is there
any way of making smelling salts? I have a bottle that is dried up and no longer of any use.
Empty your bottle and all it up with little pieces of rock am 'monia. Pour over these
lavender water or Eau-de-Colo- gne.
sonce
I want a recipe for making' Date Jam. I am sure I have heard of it but my friends tell me
there is no such thing.
You can make it nicely with the help of a pint lemon Jelly square, and some preserved gin-, ger to give more flavour.
No sugar is required. Stone 2 lbs. dates. Cut the jelly up small, also 2 ozs. of ginger. Add the dates and 14 pints of water. Simmer untЛi nicely thickened. It takes about three quarters of an hour. This makes nearly five pounds of jam.
The doors and verandah posts. on our back verandah were pain- ted light grey only last year and now the servants have made them very dirty. Is there any way of cleaning them without removing the paint? --
Sometimes you can clean paint or enumel in this fashion, Dip a clean,cloth in very hot water. Wring it out and dip it iri Aus- tralian bren then rub it gently over the paintwork. Polish with a dry soft cloth. Bran will not remove the paint as soap might. Finger marks can often be re moved with the help of a little kerosene in the water.
A molded dessert-cool and in- viting---serves as a perfect climax. to a meal And aside from the ap- petizing quality of such a dessert there is the added advantage of being able to prepare it far in ad- vance.
Charlotte Russe
Dissolve 2 tablespoons of gelatin in 1 cup of hot water and while this is being done beat the whites of 4 eggs till stift and add, 1 cup of granulated sugar, Mix well. Pour over this the gelatin that has been strained and put on lee until it hegins to congeal. Next add 1 quart of whipped cream and any flavouring desired. Put in re frigerator in 1 large or individual -- wolds (molds should be wet). Serve with whipped cream that has been slightly sweetened and flavoured.
Pineapple Frune/Whip
Dissolve, 1 package lemon gelatin ini cup boiling water, then cool. add the contents of an 8-ounce can of crushed pineapple and 1 cup chopped stewed prunes and - chtí
When the mixture starts to set fold in 4 stiffly beaten egg whites and plle lightly in dessert dishes. Chill, 'Serve with the fol- icwing sauce:
Sauce: Bring 1 cups of the liquid in which the prunes were cooked and 1/3 cup sugar to boil- ing and pour slowly over 3 slight- ly beater egg yolks. Cook in a double boller until the mixture coats a spoon. Flavour
with \vanilla and cool.
Russian Jelly
1 tbsp. gelatine
eup cold water.
2/3 cup sugar.
1 cup water.
cup loganberry juice.
1 tbsp. lemon juice. cup orange juice.
"Boak gelatin in cold water 5 minutes, Mix sugar and 1 cup "cold water and bring to boiling. point. Add gelatin and stir til just beginning to set. Beat til frothy and quite firm. Mold and chill,
BACK BOUILLON
Put 1 quart canned tomatoes
I am always suffering from into saucepan. Add 2 corns. Can nothing be done for
this complaint? I take great trouble to buy good, comfortable shoes...
If you were to rub a little cas- tor oil into your toes every even- Ing before going to bed, you
(Continued On Previous CoL)
locales aces of carrot, small onion, sliced 1 small green pepper from which seeds have been removed. Add 2 cloves and a blade of mace. Bring to boiling point and let simmer 15 runutes. Strain and add ten spoon salt and teaspoon pepper. Serve in bouillon cups.
of a
There is nothing which is a perfect substitute for a crisp, green lettuce as a foundation for a salad. This salad is substan- tla enough to from the main portion
mealTM
espect- ally on a hot day or can be served in small portions as an ap petiser. Boll a pound of new potatoes in their skins, and, re- move the skins "while they are stili warin; cut the potatoes in- to thick slices. Tear a lettuce. except the heart, into small ple-.. ces and put it into a "salad bowl. Then add the potatoes, half a dozeh, anchovies cut into strips, and four ounces of ham, coarsely minced. Mix all well together. then over half a cupful of mayon- naise to which has been added a level tablespoonful of chopped ca- pers, Decorate with sprigs of .watercress and the lettuce heart.",
Another excellent salad can be made to use up any cold bolled or " steamed fish. Shred a lettuce in- to a bowl, then put in a layer of mustard and cress, then the fish flated. Grate a hard-boiled egg over the top. then sprinkle on the salad a little lemon juice to which has been added a pinch of salt. Serve ma- pepper, and sugar. yonnaise separately.
PA
A salad, of cold chicken makes a delicious supper. For this put the lettuce into a bowl with a cupful of cold boiled, or tinned peas. Cut up the chicken into small pieces and arrange it in. & mound in the centre of the dish. Sprinkle it überally, with finely grated hard-boiled egg, and arrange slices of skinned tomato round it. With this salad use an oil and lemon dressing, made by beating together twice as much salad oll as lemon juice, with s little salt, pepper, and sugar.
Mixed cold vegetables also make a good salad, provided they aze finely chopped. Three or four kinds should be used; "such as carrots. cucumbers sprouts. and benna Add a little pimen- to, if available, and some chap- ped onion and apple. Season well, mix with mayonnaise or oli and vinegar, and garnish with slices of beetroot.
Each portion of the following. salad should be served on a large lettuce leaf. Chop up roughly some skinned tomatoes, cucum- ber, and radishes, add a little
grated onion, and mix with some thick mayonnaise. Place the mixture on the lettuce, and ar range round it some cream cheese balls, made by beating up a cream cheese with some tomato juice, pepper and a little made mustard and forming into small balls
SALAD NOVELTIES
Here are a few suggestion: Add raw young turnips (diced) to any vegetable salad. Sprinkle grated salad Raw spinach leaves (rich raw carrot, over potato or Russiar
In iron) are an excellent addition to any green salad Parsley, $00. ·(rich in trong and po
ly in salads especially in or- _tash) should be used Tree-
dinary potato salad) instead of being merely used for garnishing. But for something novel-a de- llelous change-serve vegetables and fruits.combined. Salad stuffs and such friut as bananas, pine- appics, apples, oranges, raisins. dates and puts of every kind- enhanced in real food vājus,— make dishes such as anyone can serve and everyone will thorough- ly appreciate.
Rhubarb Recipes
Rhubarb Meringue Jelly-Stew a few sticks of, rhubarb, being careful to keep it whole. Let it cool, then strain off he juice
and put the rhubarb into a glass dish
Dissolve a pint jacket of straw. berry jelly in hot water, make it up to one pint with the rhubarb juice, and leave aside until cold, but not set.
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LEMON PIE REPLACES THE FATTED CALF
Lemon Pie always seem to be a favourite dish."
Three-quartets bake a fan case of your best pastry. Mix a des- sertspoonful of cornflour, with a little milk and pour "it over the cornflour, stirring well.
Now add an ounce of sugar, the Anely grated rind of a lemon, and the yolks of three eggs, 'and stir on a low heat until the mix- ture thickens.
Pour it into the fan case and cover with a meringue made with the stifly whipped whites of the eggs and six ounces 'of castor, su- gar. Bake in a moderate oven till golden.
A BRIDGE LUNCHEON
If you are planning an after- noon" of bridge preceded by "a luncheon you will want to keep "your menu, light, yet full of zestful ** appetite appeal”. Choose dialës that are satisfying without being heavy. A mehu like this might answer the problem.
"Cheese Bowie Rolled Celery Sandwiches Beet and Artichoke Salad Apricot #herbet Coffee
Cheese Soumilə
Add 3 tablespoons quick cooking Laploca to 14 cups scalded milk. Cook for 15 minutes, stirring con- stantly. Add 1 cups grated cheese. Stir til melted. Add 1 tablespoon chopped onions and teaspoon dry mustard. Remove from fire. Add 3 beaten egg yolks." Mix. Cool. Beat 3 egg whites with 1 teaspoon of salt. Fold in mix- ture. Pour into greased glass bak- ing dish Bake in moderate oven for 50 minutes.
"Rolled Celery' 'Sandwiches ·
Gut -inch slices from a fresh moist loaf of white bread. Remove erusts and spread with soft butter. Cut stalks of celery into lengths equal to width of slices and l atalks with chopped ham mixed with thousand island dressing.com "Place a stalk on the edge of each slice of bread and roll like a jelly roll. Place all sandwiches in a damp napkin and put in refrigera- tor for a few hours.
Beet and Artichoke Salad
ASPARAGUS SANDWICH Prepare as many small beets as
One of the most delicious sand- wiches I have yet tasted, and one that was new to me, swam Into my ken, as the novelists say. at a party given recently. I was of new bread welf buttered and rolled, each piece containing a succulent (with head) of aspar- agus. It struck me that no bet- ter dish could be
pre- pared for a snack, made before-, hand and well covered" with'a.- glass lid to retain the necessary softness and juicy coolness A tiny shake of salt and of white.. pepper is all the seasoning xe- «quired to bring out without mar- Rhubarb Fool-Cook some rhu-. ring the delicate" Lavour of the barb- until it is quite tender, rub・・ végetable. One thing more: the through a sieve with the juice::: Make a custard with ergo and milk. Leave until cool the mix with the rhubarb pulp,
Whisk the whites of "two eggs to, a stiff froth, add them to the cold felly, and whisk together" "faz about ten minutes. Pour over the rhubarb and leave until set... Serve in the dish.
bread, though it must be absol- utely new need not be cut too thin. It must wholly cloak and contain the stem within To so with such sandwiches brown bread ones cut in the ordinary way and with some savoury ofing would make a good contrast and form a satisfactory light moal
Serve very cold in small cust and glasses, with cream if liked Note Allow about one in custard to two pints of rhubarb
there are persons to be served. Boll, cool, skin and hollow out centres Fill centres with highly seasoned. French dressing, sprinkle ontaldes with dressing and let stand in refrigerator 3 hours. Mix chopped beet scooped from centre with equal parts of cress, add fine- 17 chopped apple and a tablespoon of finely chopped cucumber. Blend with mayonnaise. Fill beets, sur- round each beet cup with camed artichoke hearts on lettuce beda, dress with French dressing.
TOMATO BOUILLON
I can (or 2 cups) tomatoes, 3 cups chicken or beef broth (can- ned), 2 tablespoons butter, 1 onion, teaspoon celery salt, teaspoon pepper, I teaspoon salt. Strain the juice of the tomatoes through a very fine aleve. In the same sauce pan with the tomato juice. add the seasoning, bouillon and juice of the onion Cook-for twenty minutes. Strain again and reheat to boiling. Serve with small croutons of bread.
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