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MORNING
HONG KONG DAILY PRESS THURSDAY, JULY 12, 1934.
NIGHT
FOOD VATT
THE MOST
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THE FAR EAST HAIRDRESSING SALOON.
48, NATHAN ROAD.
+J
Tel, $7707. Manager AHLIU.
"MEAT ROLF POLY Make a paste with the follow- ing: 4 ozs flour. 3 ozs mashed potatoes, 3 ozs oatmeal, 3 ozs. suet, 1 large teaspoonful baking powder. Little water. Have some steak cut in thin finger slices". Also minced ham. Roll the pas- try to inch in thickness. Ar- range the slices of steak on the paste. Sprinkle the minced ham over it, also a chopped onion,
some herbs, a little chopped green chilly, and seasoning.. Roll up the pastry moistening the edges and pressing them together. Put in a greased paper then in a Boured cloth. Boll 2 hours and serve with grAYY.
RUSSIAN BRAWN Bell 1 ozs. sago t qlear. Mince 1b, beef season" it to taste and add it to the, sugo., A little ketchup or Worcester Sauce will improve the flavour. Wet a mould or basin, pour it in and set it on ice until firm.
Turn out and decorate with parsley,
Cheese and Eggs
4 tablespoons butter
3 tablespoons flour
3 cups milk
teaspoon salt
† teaspoon paprika
+ teaspoon celery palt
2 teaspoons chopped parsley
+tenspoon
onion
Snely chopped
I cup cheese, cut fine
6 exte
SAUCO
Melt the butter and add the Bour. Blend and add the mix and cook until creamy forms. Stir constantly. Add all searonings and" cheese. - Mix well 2nd pour into buttered baking dish. Break the eggs and care- on cheese mixture. faily pour Try not to aspárážd? yolks ̋änd whites of eggs. Bake 10 minutes in moderate oven-
HAVE YOU TRIED THESE...?
New recipos are always welcome
to the good housewife, especially If she is fond of entertaining her
friends and anxious to introduce
them to something different..
Fish Chowder
For this you will require li lb. of filleted cod and Ib, pickled pork, both obtainable from the Dairy Farm
Fry the pork. Place one slice In a stew pan or chatty, and put half the fish on top. "Season with pepper and salt and dredge with four. Slice some onions and raw potatoes on top of this. Add the Test of the pork and fah in layers, seasoning in the same way and adding more onion and potato. Add a little water to prevent burning, and stew very gently for about an hour. Add half a cup of múk to the stock and let it boll up, then thicken with flour and butter. Add a tablespoonful of vinegar and a few chopped capers. This dish may be cook ed and served in a casserole #1 desired.
Galantine of Ytal
This is made of breast of veal and have it boned. The bones can be boiled to make stock You
will require 3 lbs. of veal, 1 ip. of sausage meat, lb. raw hain, 2 hard-boiled eggs, stock and seasoning.
Balt
Lay the veal qut flat. and pepper the veal on the side from which the bones have been removed. Lay on it long, thin strips of ham, then half the sau- "sage meat, the eggs sliced, more ham and the rest of the sausage meat. Turn over the end of the veal and roll it up. Wrap it very tightly in a cloth and place it in. the boiling stock, Bimmer for three hours.
Remove the cloth from the veal and wrap it
it round again more tightly, as the meat will have shrunk. Place between two plates
with a heavy-weight on top.
When cold, glaze and pipe with butter,
COOKERY WISDOM
A little vinegar added to sew- Ing prunes greatly improves the Havour, and, surprisingly enough, lessens the quantity of sugar re- quired.
Bave the thick piece of sugar which is gedièrally found in care died peel and use if fog tweeter
An unbeatable Combination:
GIBSON QUALITY
plas
GIBSON ECONOMY
possessing all the features of the most up-to-date refrigerator.
On display at:
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and
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SOLE AGENTS
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Building
Ice House St., Hong Kong,
EGGS IN SAVOURY DISHES
Eggs are wholesome and pour- ishing fare, so they might well be included in the daily menus in the form of appetizing, savoury dishes. Here are some recipes...
Individual Eɛɛ Moulds
Butter the required number of small ramekin "cases and line them rather thickly with chop- Ded parsley. Put an egg into each, keeping the egg whole, sea- son with pepper and salt, and stand the cases in a pap coníain- ing sumplent boiling water to reach half-way up. Cook slowly until the eggs are set about tep minutes. Prepare the same num ber of rounds of buttered toast. spread with bloater-paste, turn an egg on to each, and serve hot garnished with cress.
"
Tomato-Cheese Egn Another piquant savoury dish
is made from five hard-boiled eggs, three-quarters of a pint of thick white sauce, three-qua- ter of a pint of thick white sauce, quarter-pint tomato pil- тее (made by skinning the tomatoes and press- ing the pulp through a coarse Bleve), the yolk of one raw egg, a tablespoonful tarragon vinegar, and two ounces grated Parmesan cheese. Rub the hard-boiled egg- yolks through a seive and slice the whiter into thin strips. Heat the vinegar in a pan, reducing it A little, and add the white sauce, tomato puree, and the raw egg- yolk Cook gently, stirring well, for a minute. Season to taste, and the sliced, egg-whites and an ounce of the cheese..
Place gly -rounds of toast in a hot dish, di-
mixture vide the
on to them. pile the sieved egg-yolks on top.. sprinkle over all the remaining “ounce" of grated cheese, re-heat under the grill, and garnish with chopped parsley. Burncient for six people.
+
Eggs In Potato Case Mash one and a half pounds boiled potatoes with an ounce of butter and seasonings of salt and pepper. Form into a fan case about, six inches in diameter,
brush over with egg, and brown"
الم
Ham Salad
Cut a thick slice of cooked hâm and chop it in small pieces fie it a cup of cooked green peas and blend it with mayonnaise or " any dressing preferred. Arrange on crisp lettuce leaves and gar nish with rings of hard-boiled SET.
USE YOUR GIBSON'S REFRIGERATOR
IN PREPARING SUMMER MENUS
Your automatic. refrigerator will prove a valuable aid in the creation of cool and colourful dis- hes for summer meals. Not only are such dishes One in flavour. but they have the great advan- tage of being prepared in ad- vance. Salads, meat loaf," "des- serts-alf may be prepared with the aid of this emcient adjunct to modern, housekeeping..
Jetted Beef Broth
Put pounds of lean beef cut In small pieces into 3 quarts of cold water. Add 1 small onion, 1 carrot, 2 tablespoons chipped cel- éry. 2 sprigs parsley and simmer for 2 hours. Stran through cheesecloth, add salt to taste and beaten white of 1 egg, Boll- un- til clear. strain, Add. " table- spoons gelatine dissolved in cold water to eac quart of stock, Pour into individual molda.
Ham Mousse
1 tbsp. gelatine
1 cup cold water
1 cup boiling water.
2 cups chopped cold polled
..ham
1 tsp. mixed mustard
$ tsp. paprika
1 tsp. salt (if needed)
cup cream, whipped
Soak gelatine in cold water about 5 minutes, dissolve in ball- ing water. Cool, add to chopped ham, add mustard, paprika, salt and whipped cream Turn into mold and chill When firm un- mold and garnish with tomatoes, hard-cooked eggs, and lettuce or pärsley..
Beef Lost
2 pounds, lean beef 1 cup diced salt park 4 tbsp. four
1 cup chopped celery
1 cup chopped parsley 11 cups mlik
acup chopped onion 1-cup fine dry bread crumbs 2 tap. sal
j.isp. pepper
4 dashes tabasco sauce
Put the meat through grinder" Fry the diced salt pórk until light brown and .. crisp and .' remove pieces from the pan. Make a sauce of the Dour, mülk and 3'ta- blespoons of pork drippings. Cook the celery. parsley ́ and onion for a few minutes in the rest of the pork drippings and add to this the bread crumbs and seasonings. Combine all the ingredients and use the hands to mix thoroughly. Lay on a plece.
In the
Baked Bananas
of parchment paper on a rack in an roasting pan. Mold the meat loaf on the paper with the hands. Bake in a moderate oven for 14 hours. Remove from the paper · and chill. Slice very thin and serye with watercress garnish.
Jelled Cheese Salad
1 tbsp gelatine
cup boiling water
sp. alt
cup evaporated milk
1 cup cottage cheese.
cup lemon juice
† cup cold water
cup mayonnaise.
2 tbsp. grated horseradish, cup chopped nut meats Soak gelatine in cold water and dissolve in boiling water. Add 'the salt and sugar and cool slightly. Add the lemon juice. the milk, the mayonnaise, cheese, horse-rädish and nut meats. Pour into single or individual molds and chill Unmold and serve on lettuce with addittional mayonnaise.
Frozen Apple Sauce Drain 4 cups apple sauce. Add 1 cup shredded pineapple 2 table- spoons finely chopped preserved
ghger and
AUD steamed chopped raisins. Freeze in trays In automatic refrigerator unzul about the consistency of a sher- bet. bet Berve with crisp sugar cookies of plain white cake.
Pineapple Charlotte
18 to 24 small strips sponge
cake
1 cup whipping cream 2 tbsp. sugar
cup cubed canned or fresh pineapple.
10 maraschino cherries
Stand 3 or 4 stripes of cake in each sherbet glass. Whip the Fream, add sugar and fold in the pineapple. Place in glasses and let stand in refrigerator for 1 hour. Sprinkle with chopped maraschino cherries!
Peanut Brittle Ice Box Dessert
Stir 1 cups sweetened con- densed milk and 3 tablespoons lemon juice together till mixture thickens. Put
cup. peant brittle through food chopper, us-. ing coarse knife. Combine two mixtures. Line an oblong pan with wax paper. cover with cream
of
crackers. Put in layer brittle mixture, repeat cream crackers tin molds full. Let stand 12 hours. Unmold, alice, serve with whipped cream
Old Sunumer
Delicious with Cold ·
Drinks
iced drinks, Blice the two
in the oven. Shell three hard-
bolled eggs and cut each into, quarters. Make a white sauce with an ounce of butter, ounces four, and enough milk. to form a thick mixture. Add the eggs to the space and pour into the potato case. Re-heat under the grill, sprinkle with chopped parsley, and serve gar- nished with salad.
Bananas baked, before... the akios darken will be as fine favored as the perfectly ripened ones, but they will be more
digestible than if eaten r Uuripe bananas should be baked without the skins Cana * basted with a thin syrup, Those çan be used as dessert while thość baked in the' skina may take the
place
French fried bananas are something new to serve with bananaz cross-wise, holding the kunde s little toward one side so that the slices will be alightly crooked. Drop them in deep fat and fry until they are Etown and crisp. Flace on heavy brown paper in
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TRY THESE RECIPES
French Toast..
3 silces of bread cut into hal-
1 ext
cup milk
1 teaspoon sugar pinch of salt
Beat egg, milk, sugar and salt together thoroughly. Trim bread crusts and dip in the above 'mix- ture. Fry in deep fat browning both sides. Bemove" and drain. Berve hot with felly, boney or
syrup.
Savory Potatoes 6 potatoes 2 onions
2 tablespoons Crisco 1 tablespoon Bait Chopped parsley. Pepper
+ cup water
cpp milk
Put Crisco in saucepan. Feel and alice thin the potatoes. Chop and slice thin the potatoea Chop parsley and onions. Put in layer of potatoes layer of onions and
parsley, season. Repeat until all are used. Add water, gover, sim- mer thirty minutes. Add milk, simmer for fifteen minutës.
Caramel Sweet Potatoes 4 potatoes
4 tablespoons sugar Hot..Crisco
Boil the potatoes and then cut them lengthwise in halves. FTY in crisco and while frying, sprinklę. generously with sugar. This 18.3 delicious sweet entree.
Creole Omeletri
6 fine ripe tomatoes
8 eggs
2 tablespoons minced ham Salt and pepper to taste" 2 onions
1 tablespoon' Crisco
Scald and skin 6 ripe tomatoes and chấp nae. Chọn the onions and add a large spoonful of bread crumba. Fry them with a tablë- spoon of butter. in a saucepan until brownThen add the to matoes and salt, pepper and cay- enne to taste and let all stew for an hour,
Ham and Chicken Pie
An oldish chicken can be used, the ham acting as an extender, In case you have some leftover cold bolledor baked ham on- hand, the ple suggests a splendid Way to use it up.
Boil the chicken until tender. Remove meat from bones and make a mrazy of the chicken „stock, Lině d deep baking, diss
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with a rich baking powder ble- cult crust, rolled thous phe-half inch thick. Place thing sliced cold bolled ham in alternating layers with chicken in the pastry Hned baking dish. Thwitz gravy and ́eover with Beke in a hot oven until the crust is gone, Serre from bakin