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HONG KONG DAILY PRESS, THURSDAY, JUNE 14, 1934.
MORNING
NOON
NIGHT
GOOD VALT ASPRO
WARM WEATHER
HINTS
SUMMER MENUS Oranges and Lemons
Croole. Beef Loaf
1
cut
One and one-half pounds of chopped beef, pound chopped yeal.pound salt pork, finely chopped, 1 chopped onion.
1 pimento chopped pepper. in strips, 1 teaspoon salt, tea spoon pepper, dash of paprika. Mix all the ingredients except- the pimento. Grease a loaf pan 10 and pack the mixture in solidly "so that there are no air spaces. Then place the pimento sprips on the meat lengthwise and cover the rest of the meat. Bake in a hot oven for 40 minu- tes. This 'may be served hot but
Is even better for a "cold spread."
Fruit-Salmon Salad
This is an excellent salad to serve for "partified" meals, teas, and occasions when beforehand preparation is particularly desir- able. Soak 2 tablespoons gelatine in cup "cold water until soft, dissolve in 4 cup boiling water. Stir well and add 1 cups grape- fruit juice, a cup organge juice, 2 tablespoons lemon juice and cup sugar. Chill. When mixture begins to stiffen add 1 cups canned red salmon, flaked, 1 cup diced celery
and 4 tablespoons stuffed olives, chopped. Turn" in to a ring mold. Serve on lettuce leaves and serve mayonnaise dressing separately,
Molded Chicken Salad
Soak 2 tablespoons of gelatine In a little cold water and add to 1 cups highly selected chicken broth or meat stock. Cool, and when the jelly starts to thicken add 3 tablespoons mayonnaise and a little chopped green pep- per, and cup slivered almonds. Add 2 tablespoons diced celery chicken. and 13 cups chopped Pour into round individual molds Unmold each portion ,and chili.
of tomato and serve on a slice with lettuce hearts and mayon- naise.
Russian Jelly
1 tbsp. gelatine
1 cup cold water
i cup sugar
1 cup canned loganberry juice
1 cup water
14 tbsp. lemon juice
cup orange julee
Soak gelatine in cold water 5 'minutes. Mix sugar and the cup water and bring to boiling point. Then add gelatine and stir till just beginning to set, then beat
Here are some Orangeade and Lemonade drinks, in response to
a number of requests.
Orangeade (1)-Put the peel of two thinly-peeled oranges into a saucepan with a gill of water and a couple of ounces of sugar. Boll together for a little while to get the flavour into the wa- ter, then strain into a jug, adding the juice of four oranges, a pint and three-quarters of cold water, and, when it is quite cold, half of soda-water.
Orangeade (I)This is sim- pler. Squeeze the juice from four oranges and one lemon, ard strain it into a jug with Half-a- pound of castor sugar. Pour in a quart of boiling water and stir till the sugar dissolves.
And Now Lemons.
Lemonade (i)--Pare very fine- ly the rinds of six lemons and two 'oranges, put them in a basin or vessel, and pour a quart of boiling water оп them. Add their, juice, half-a-pound of cas- tor sugar, and half-a-pint of sherry. Cover the vessel, and let it stand all night. In the morn- ing pour on half-a-pint of boiling milk. and strain it through a jelly-bag.
This is old recipe, as is the fol-" lowing:
Lemonade (II.).—Add the rind and juice of six lemens to three quarts of milk, and put in also the whites of six eggs; half-a- pourid of loaf-sugar and a bottle of white wine. Mix well together. boll up and strain through a jel-" ly-bag.
Wine Lemonade III.}.--Rub half-a-pound of sugar on the rind of four lemons so that it absorbs the "zest or coloured outside. Put the sugar in a jug and pour
half-a-pint of hot Dissolve the sugar by stirring. and add a quart of white wine." Strain through a jelly-bag and serve very cold.
over
water.
Lemon Syrup.-If you prefer to make your own. syrup instead of buying k, you can do so by boll- ing a pound and a half of granu. -lated sugar with a quart of water, And then when it is cooling, add- ing a tablespoonful of essence of lemon and two and a half ounces of crystals of citric acid.
till frothy and quite firm. Mold QUENCHING . and chil. glasses.
Serve }
Chocolate Ice Box
sherbet
Pudding Melt 2 cakes or bars of sweet chocolate in top of double boller, add 4 tablespoons of sugar, then well-beaten yolks of eggs. Re- move from fire, add 1 teaspoon vanilla and fold i aty beaten whites of 4 eggs. Split if dozen... lady fingers, line mold with them: All; alternating filling and lady Angers til mold is completed. Chill overnight, remove from mold. skice.. and serve
with whipped cream,
egg-
FISH FILLETS
1 tablespoonful salad oil or
olled butter. ·
cup tepld water.
4 tablespoonful four. Separate yolk from white of egg and whisk separately. "Place flour in a basin. Add the egg yolk, salad oll and water and" mix smoothly. Fold in the white of CEK
Coat fish fillets with this 'bat-. ter and fry in hot deep of. They win be puffy, light and crisp.
SUGAR
EGG
Flour
BUTTER
DISHES
For Your Recipe Book
SCOTCH EGGS Ingredients: As many, hard- bolled eggs as necessary, 1 per person, boiled rice, tomato sauce, a forcement made with bread- crumbs, minced ham, minced par sley, minced onion or chives. seasoning to taste, and the yolks from the eggs, -
Method: With a sharp knife cut each egg half, take out the yolks, pound these down, and mix, with the other ingredients, if necessary adding a little milk o bind the mixture. Fill the whites of the eggs with this cover each a few breadcrumbs. and with put a bit of buter on top. Butter COOLING" a dish, stand the eggs in this, put ina quick oven for ter min- utes, when the eggs should be hot, and the breadcrumbs. crisp. Lift out and serve on a hot dish ̈ with a border of plain bolled rice, and pour tomato sauce over the egg's.
The following recips will form an excellent change from the us- ually lemonade, which,18, rule, the standby for the plenie basket.
as a
Pineapple Sherbet-One large tin pinapple. 2 quarters water, juice 4 lemons, sugar to taste. Cut the pineapple into small pie- ces and cover it with the cold water. Then add the lemon ju- ice and stir in soft sugar to taste. Allow to stand two hours and then strain. This is delicious served with ice.
Rhubarb "Sherbet-Rühbarb, 3 028, sugar, 1 quart water, rind small lemon.
Cut up the rhubarb and allow half a pint of this to the quart of water. Put in a pan and cook 20 minutes. Then tráin into a Jug containing the sugar and le- mon. find. Stand cool, then strain.
one:
Orangeade Two large oranges, 2 or 3 lumps sugar, juice lemon, 1 pint boiling water,
Wipe the oranges and peel the rind off one very thinly. Fut this in a jug with the sugar and strain in the juice of the termon and both oranges.
Add bolling water and stand till cold. Then strain
11
BECHAMEL EGGS Ingredients: As many hard- boiled eggs as required, a pint of creamy Bechamel sauce, a table- spoonful finely-minced parsley, or three tablespoonfuls of tomato puree,
Method: Serve the eggs whole covered with the Bechamel sauce, sprinkle a little green minced parsies on top. or arranges a little tomato puree on top of sach.
*
Hard-boiled eggs can also be sered in tomato sauce, or with a creamy cheese sauce poured over them. They can be stuffed with all sorts of Allings, browned in the oven, with butter and bread- crumbs on top, or with either of the sauces mentioned poured over, set in the oven to heat or delicately brown beneath the gril.
Now that, Individual dishes can be obtained, butter these, set one hard-boiled egg in each, mask with sauce, add a few bread crumbs and a dab of butter, pet in the oven to cook, and you have a very simple but delicious dish, "quickly and easily inade.
.
SUMMER MENUS
Fried Chicken Breasts
Remove the white meat from" the breast of a tender chicken. »Cut each portion lengthwise. Dust the meat lightly with flour and salt then dip luto beaten egg, then into four again. Let. stand for 5 minutes, redip in egg and roll in fine cracker crumbs. Heatcup of fat in a frying pan. until hot but not smoking: Fry the breats till a golden brown. 11 Place in s heavy pan with a close-fitting cover and put in the Bake for 1 hour... Serve with carrot and potato balls cooked separately in boiling the salted water. Arrange on
the chicken and platter with over them pour melted butter to which fresh chopped parsley, has been added
oven.
Cheese-corn Tomatoes
1 small onion, chopped
1 tbsp. butter
1 cup corn
1 pimento
tsp. salt
1 tsp.. paprika
cup tomato soup
+ lb. cheese
2 eggx
Cook onlon in butter till brown. Add rest of ingredients and stiffly beaten egg yolks. Fold in "egg" whites and stify beaten bake for 25 minutes.
Stuffed Tomato Salad Six firm ripe tomatoes. † cup. diced cucumbers. cup cooked green bean beans, cup diced celery, 2 tablespoons chopped onions. 1 tablespoon chopped onlons. 1 tablespoon chopped
green peppers. 1 tablespon chop- ped olives. teaspoon salt, i tea- spoon salt, 1 teaspoon paprika. 1 cup salad dressing.
Wash and peel tomatoes. With spoon scoop out part of the in- side. Mix tablespoons, salad dressing with rest of ingredients. Stuff tomatoes. Serve in lettuce cups and surround with remain- *ing filling..
Bar-le-duc Salad
On a bed of feathery escarole make a wreath of skinned and seeded grapes. Put cream cheese through a potato ricer and make a mound inside the wreath. Pile currants in the center of that, Serve with French dressing mix- ed with half as much cream and beaten till thick
Corn Pudding QBoll a dozen ears of young corn 6 minutes. Scrape off the cobs, add the yolks of 4 eggs and salt to taste. Bake in 1 slow oven for hour in a baking pan containing water,
Jellied Veal Loat
Two cups chopped veal, 2 cups soup stock or canned bouillon, 2 tablespoons granulated gelatine. cup cold water, 1 teapoon of chopped onion, cup chopped celery and 2 teaspoons chopped green pepper. Soften gelatine in cold water 5 minutes. Boll soup stock and add to gelatine. Stir til dissolved. Chill, When it begins to stiffen add chopped meat and vegetables. "Put mix- ture into loaf paris and allow to become perfectly set by chilling. mold. alice and Remove from
serve.
Ice Box. Fuddin'g
2 boxes chocolate snaps
Sugar
1 pt. whipping cream. Whip cream, adding enough. sugar to sweeten it. Place layer and of snaps in ice box tray cover with whipped cream. Al- ternate layers until tray is filled. Palce having top layer. cream.
in refrigerator and let stand several hours. Slice and serve.
Mayonnaise Dressing With salads appearing least two meals a day in summer a good mayonnaise recipe is im- portant.
6 egg yolks
1 cup sugar
3 rounding tbsp. four
* 1-tep, gait
tap. pepper
4 tap. dry mustard
cup vinegar
+ cup water
at
Beat egg yolks until light. 'Bift dry ingredients. Add to beateri egg yolks. Heat vinegar and wa- ter in a double boiler, and add egg mixture, stirring constantly until thick. Remove from fire and beat until smooth. Mix cup cream and add when ready
to use.
READY FOR ANY CRISIS
FREQUENTLY
the whole world is going through a crisis. The individual grisis. most people are up against is money and benith ASPBU' can deal with the health part of it. It is the means of dealing with a "riealth Crisis and it succeeds because it has within itself all the elements that remove the cause as well as the effects of numerous complaints. Feverish complaints are dispelled by its Anti-pyretic qualities- Rheumatism is banished because, after ingestion in the system, *ASPRO is soltent of Uric Acid and is also an Internal Antiseptic and a Germicide. Being also anti-periodic and anti-fermentative, in conjunctia with its other qualities, it brings sweet sleep to the sleep- less-soothes the irritable and banishes nerve pains of all descriptions. It is also a known fact, established beyond a shadow of doubt throughout the world, that two 'ASPRO Tablets and a hot lemon drink will aush up a 'flu attack in one night.
we get crisis in our health conditions. At present : The PURITY
of 1 Ken ASPRO
The purity of ASPRO conform»..
to the staauwgil Imini di wn by the British Pharmacoponia the guidar suthority of the Medical Profession. With "ASPRO there is no Free. Salloyle Acid, therefore, it' does not here the Heart, or have suy jajurious after-effects, ruch palpitation, nausea, digestive or other troubles Safeguard your health and heart by always insisting on “ASPRO.”
‘ASPRO DOES NOT HARM THE HEART
"
OR STOMACH NOR LEAVE ANY INJURIOUS AFTER EFFÈ TS.
For RELIEF WITH 'ASPRO
There is nothing indefinite about 'ASPRO." Its service in QUICK-safe, effective and definite. It gives you re- lief in 6 to 10 minutes and then goes on to dispel or dissolve the cause of the pain, allowing Nature to affect its own cure. Furthermore, you get no“ barmfni after-efects from ASPEO,' as it is speedily eliminated from the system a few hours after being taken. It neither dopes, deadens nor drugs.
HELP OTHERS- WRITE US ABOUT
ASPRO
Help others and you help yourself- it's an unwritten law. So in the in- terest of others, write and tell us how "ASPRO has helped you. If you knew the good you do you wouldn't wait a minute,
WINE STAINS
Delicate evening frocks are sometimes permanently disfigur- ed by wine stains if the stains are not treated as soon as pos- sible atfer they are incurred. It treated at ounce, all trace of a wing stain can usually be "re- moved. Hot milk is one of the best mediums for removing wine stains of all kinds. The stain should be soaked in the milk un-- Hl it becomes faint and then be washed out. If the material can- not be treated in this way the strain should be dabbed with salt and lemon juice and then spong- ed with clear water.
HELPS FOR HOUSEWIVES
One of the best ways to "start" a children's party is to have, a surprise hunt. Trifling presents, such as candy tied in paper hap-.. king, each bearing the name of a little guest, can be hidden wider tables, back of sofas, in tree trunks everywhere.
It's good
way to overcome the shyness of the children,
FOR THE CONVALESCENT
Bring half-ping good chicken stock to boiling point, pour it gradually over the beaten yolk of an egg, stirring all the time. Re-beat the broth in a double sauce-pan, stirring well, but do not let it boll again Season with salt, and, just before serving, mix in a good dessertspoonful of sher ry. Serve in a cup with Appels
↓
Try ASPRO for
1
Headache Temperature Rheumatism Malaria
Neuritis
Dengue
Sleeplessness Sciatica Toothache Gout Earache Neuralgia
Lumbago
Sore Throat Colds.
Asthma Influenza Hay Fever Feverishness Irritability Periodical Pains Peculiar
to Women. Alcoholic After-Effects.
ASPROVIS Woman's Best Friend
Possibly the greatest - users 'ASPRO
of
are women, for whom ASPRO has special charm On account of the varied periodical experiences with which all women are familiar. They surely know just what a wonderful toother and pain dispeller 'A8PEO's. Millions of women throughout the World now regularly take 'ASPXO, the safe, sure and effective medicine, to relieve their pain and ing physical depression, who before had to resort to dangerous drugs, narcotics or opiates. The under standing woman uses 'ASPRO.
accompany.
Col
COLD
OFF THE
‘ASPRO
CAN DO IT TO NIGHT
Host children are subject to “Tooth- ache; Earache, Coliis änd sudden huzura of Temperatore. "ASPRO' air be safely given to children so affected. It will soothe the pain away sad quickly reduce Temperature.
HOW TO GIVE
ASPRO
TO CHILDREN
Two simple methods of givin
giving ASPRO to the Eddies are: (a) with a little milk, or (b) break the tablet up and administer in a teaspoonful of jazzı. The douge in Children 3 to 5 years, tablets 8 to 14 years, 1 tablet; 14 to 10 years, 11 tablets. ASPRO like any other medicine should not be given to babies under å years of age without medical advice.
Dodwell & Co., Ltd.
Distributors...
THREE PACKINOs: 5's, 10′s, 27′s.
Lobster a la Newburg spillet "8" in diameter to cover
8 tablespoons butter
garine
3 cups diced
meat
Dash nutmeg
cooked
If cups of heavy cream
Dash of Paprika
or mar-
lobster
2 tablespoonful of sheery" 6 egg yolks
Toast points
Melt the butter in the top of & double: boller, add the lobster ...and cook directly over low heat. for 3 minutes. Add the seaso nings and the sherry and place. over hot water. Beat the egg yolka slightly, add the cream and mix well. Add this mixture gra- dully to the lobster and stir until smooth and thick serve at once on the toast points This serves ·· SÍK.
For Lobster Thermidor this mixture may be returned to job- ster shells sprinkle with fine but- tered bread crumbs and browned under a low broller, heat.
Crepes
(French Pancakes)
*2 eggi --*
cup of Fresh Milk
ΟΙ
+ cup Evaporated milk
and
1 cup of water
2 tablespoons of granulated
sugar
teaspoon salt
cup of sifted cake or pastry flour
Beat the egga" with a hand beater or an electric beater at high speed and the milk and mix well. Combine the sugar salt and flour and add the egg
gradually
enoug
the bottom. Cook each pancake over a low heat until a delicate brown on the bottom and Arm to the touch on top. Serve with plum jam, and thick cream, or sprinkle with sugar ́amount maken. Ave crepes.
ELOCHROME
FILM
This
ALWAYS USE BRITISH "SELOCHEOMF BOLL FILMS ́ .. ́ ́AND YOU WILL GET THE FINEST PICTURES.
Obtainable from Colonial Dispensary-The Pharindoj
1. Sok & Co. Longling Wing On Co. Bineers Co
The
DEALERS MAY ORDER TH REISS MA