Page
HONG KONG DAILY PRESS,
MORNING
NOON
NIGHT
THURSDAY, AUGUST 2, 1934.
FOOD VALUE
THE MOST
Beautiful
REFRIGERATOR IN THE
WORLD
GIBSON
IT'S SMART! ·
IT'S PRACTICAL!
An unbeatable Combination:
GIBSON QUALITY
plus
GIBSON ECONOMY
possessing all the features of the most up-to-date refrigerator.
On display at:-"
HONG KONG ELECTRIC CO., LTD..
CHINA EMPORIUM, LTD.
and
SHEWAN, TOMES
& CO.,
SOLE AGENTS
National Commercial Bank
Building
IT'S EASY TO OWN! Ice House St., Hong Kong.
DELICÄTE FABRICS
Delicate evening frocks which and geor- Hure made of chiffon "gette, sometimes become spotted with grease, and it is a problem to know how, to treat them with- out damaging the fragile mate- ral The usual methods for re- · moving grease spots must not be employed, and It will be found that ordinary talcum powder will repair the. damage successfully. Sprinkle the grease spots berally with the talcum powder, rubbing Leave it on for in gently.
hours. and thea twenty-four brush After this treatment the grease spots will not be notice able.
Solving the
Problem...
WHITE CANE SEATS
After a time the cane seats of -bed-room, chairs are inclined to sag, and it is a good plan to treat them during cleaning. -they can be considerably streng- thened. Warm salt water is good
ELS
Economy Tea Cake
provides the
Tea, of course, opportunity for cakes, scones, and dainties of all sorts.
Easy to make. quick delicious to
eat, and beat. Wiltshire. economy cake is made as follows:-
to bake hard to
Take 8 ozs. of margarine and 4 ozs. of castor sugar and beat unt it resembles clotted cream. and Add two well-beaten -eggs
one tablespoonful of golden syrub. and gradually add 10 ozs. of sift- ed self raising flour and one tea- Mix spoonful of mixed spice. well together.
Lastly, add 3 ozs of sultanas and 2 ozs. et mixed péel (chop- ped small) Blend well together
It should be nice thick batter; it too thick, add a little milk.
Pour into two well-greased sandwich tins and bake. about .thirty minutes in a moderate
очеп..
Cool and dredge with castor sugar. These cakes will keep for Several weeks if stored in an àir- tight tin, and your family do not know their hiding place.
for the purpose if the cane has Strawberry Shortcake
only sagged slightly. but lemon juice" and salt are stronger in action. Sponge the seat well
with warm soapy water and then
apply the lemon juice and salt Überally. Turn the chair upside down and leave it in the sum to All can,e chairs are most dry. successfully cleaned with salt and brush to a small water, using
Always corneṛa. penetrate the
dry cane articles out of doors sa, if dried bear a are, they will creak afterwards.
When 'Cream Is Scarce
If
suggests strawber- Some one
not cream <ries!
there is enough to go round, try this tip for making three tablespoonfuls sufficient for the whole 'multitude
of unexpected guests:-
If you like a generous helping of cream with your strawberries try the following:
Beat up the white of one egg to a stiff froth, then stir into it three tablespoonfuls of cream. It will make about quarter of a pint, and no one will know there: Bas been anything added. ́/
Strawberry short cake:
lb.
of flour, 2 ozs. af butter, one gill of milk, two
of
teaspoonfuls baking powder, two teaspoonfuls of castor
of freeh sugar. Ib.
strawberries, salt,' whipped
cream.
"
and
a floured
Prepare and mash strawberries. Sweeten them with sugar leave them for an hour or 50,
Rub the butter into the flour, which has been -sleved with the sugar and baking powder, and a pinch of salt, then mix" it. with as much milk as will make it a soft but not sticky dough.
Mould it lightly on board, roll it out to a quarter of an inch thick, prick it all over with a fork and cut into two- and-a-half inch rounds. Soften a little fresh butter and spread a alittle of it, on half of the rounds, put the other rounds on top so that each is now a kind of sandwich, and bake in a hot oven till nicely, brown
GELATIN SALADS
Superior Salad
1 package lemon gelatin..
1 up being water
1 cup cold water or canned pear
juice
teaspoon salt
3 to 4 halves canned pears cut
in cubes
1 pimiento cut in small pieces I cream cheese
Dissolve gelatin in boiling wa- ter; add peats and pimiento. Sof- ten cheese with a little milk ör cream, season with salt and pap- rika. Fold. into gelatin mixtures small pieces of cheese about 4 tea. Turn into moulds spoon each. and chill until, firm. Serve on crisp lettuce with mayonnaise or French dressing. Eineapple used instead of pears also makes a de-" licious salad.
Ginger Fruit Salad
I package lemon gelatin
cup boiling waver
1-1/3 cup ginger ale
1/3 cup diced apples
1/3 cup chopped celery
3 silces canned pineapple cut
in small pieces
1/3 cup chopped nut meats
cup chopped crystallized giri- ger..
Add boiling water to lemon gelatin. Stir until entirely dissol
Add ginger ale; chill until ved.
Then mixture begins to thicken.
add other ingredients. Turn into a large or individual moulds; chill until firm. Serve on crisp lettuce leaves with mayonnaise.
Macedoine of Vegetable Salad
1 package lemon gelatin.
1 cups clear mest stock of
bouillon.
"
cup vinegar or lemon fulce
1 teaspoon salt
teaspoon -paprika
teaspoon pepper..
4 teaspoon onion juice
2 cups cooked vegetables will drained-peas, carrots and string beans cut in strips, and potatoes diced.
gelatin th
bolling Dissolved meat stock or bouillon. Add vine. gar and seasonings. Cool When It begins to thicken, add prepar ed vegetables and turn into small moulds. Chill Remove from moulds and serve on lettuce with mayonaise. ** fre
Pineapple Jelly and Fruit Salad *1 package lemon gelatin "1 cup boiling water
ing water, agab.
Split each sandwich in nalt again and fet them get cold. Now butter each bottom one spread with the strawberry mass, put on the other half and pije up with more fruit, and analy" with whipped SERP?-
1 cup canned pineapple juice Dissolve lemon gelatin in boll- Add pineapple juice. Turn into shallow square pan which has been rinsed in cold wa- ter; chill until «fm. Cut Into cubes and toss lightly, together
Mango Fritters
Ingredients-4 ripe mangoes,
lb. flour, 1 tes-cup tepid water? 2 whites of eggs, 1 tablespoon melted butter, pinch salt, castor sugar.
Sieve the four and salt into a basin, and make a well in the centre. Add the "repid water by degrees, and beat with the back of a wooden spoon against the side of the basin' until a perfect- ly smooth thick cream is formed. Add the melted butter (or saind cil and beat again for a few min- utes. Set aside for an bour. Whisk the whites of eggs' to a st. froth, and stir them in just before the batter is to be used. The batter should be very thick," and of such a carisistency that it completely hides the colour of the spoon, while in no way al tering its shape Sugar should not be added as it is apt to make the batter heavy. Cut the peeled Dip mangoes into neat pieces. one piece in the baster, coat it weli, then Itft it out with a ske- wer, and gently drop it into a sauce-pan of boiling fat. Do not put too many pieces into the tat at one time, as they would cool the fat, also there must be plenty of room left to allow the fritters to "swell. When a golden brown colour. Hft the intters out with a draining spoon, and drain well on."paper. Toss a caster sugar and serve on a warm folded ser- viette on a hot dish.
·Anchovy Eggs
The anchovy eggs for supper are made by bolling the eggs hard, cutting them in, halves, and removing the yolks carefully. Pound these, with a little butter. cayenne. and anchovy essence to taste. Pile up the mixture in the whites and serve the eggs on s dish with watercress, mustard. and sliced tomatoes.
In the
Aspic and No Bother
Or if your kitoben is not con- venient from your garden table choose ä cold menu. Selad meats, poultry or fish are delicous served in asple
be
Say "aspic" suddenly. to average cook or housevite and she shakes like the jelly you want her to make.
But this way is easy: One- tin of consomme, tin of water. oz. gelatine, one, teaspoon lemon juice.
Boak the gelatine in a little of the water. Heat the remainder of the water with the consommé. dissolve the gelatine' in it, add the lemon juice, set to cool, and there you are!
Some people add a dash of sherry, some omit the lemon (I like the refreshing tang, though).
or
"TIRE
הנדידה?
with fruit prepared for salad. Ber- ve with cream mayonnaise on lettuce.
PETITS POIS ·
FRANCAISE
The best results are obtained if the peas are all of about the same size. The pan should be of such a size that it will be two thirds full when all the ingredi- ents are in it. The following. re- ¿pe would give enough for six "people.
་་
Put a pint and a half of 'tinhed peas into a thick enamel sauce- pan with the heart of a lettuce cut in half. war'dozen button onions cleaned but not peeled, two and a half ounces of butter and three lumps of sugar broken in small pleces. Mix these. well together. and leave in a cool place with the lid on for an hour.
When you are ready to cook the peas, add half a dozen table- spoonfuls of cold water and a bouquet of four sprigs of parsley tled together with, if possible, a sprig of summer sweet) auvory: Cover the pan with a soup-plate- with half a cupful of cold water In it so that it fits well down on to the pan.
Put the pan on an even heat, and when its contents .come to the boll, move it to the side of the are (or on to a low flame on on asbestos mat). The peas must poach, not simmer. If they cook too fast or too long they will mash. Allow eight to ten minutes for them to come to the boll, and twenty-five minutes afterwards.
During their cooking, renew the water in the soup-plate "two or three times when it begins to get appreciably hot), and shake the pan now and again, but do not stir. the pears with a spoon. At the end on this time, there should be only about a table- spoonful of liquid left.
Two or
three minutes before. serving, take out the bouquet, and put the onions and lettuce on a plate to keep warm. Toss the peas over a fiame so that the re- maining liquid reduces, and then add half an ounce of butter in small pieces, shaking it carefully into the peas.
Now put them into a dish, and arrange the lettuce and onionis round them, so that you can dia tribute these - "extras" Among thos who like them.
Old Summer
Gelatin Desserts
Jellied Fudgy Apples
cup sugar 1 cup water'
"
# apples peeled and cored 1 package 'temon "gelatin","
1 Zup cold water
1 cup brown sugar
1 tablespoon butter
+ cup milk
Bol together sugar and water for about 10 minutes. Add apples and cook until tender but not broken. When done, drain and arrange in one large or six small mouids. Measure bolling syrup, add bolling water to make on cup. Pour over lemon gelatin and sti until dissolved. Add one cup cold water. Cool Prepare fudge by bolling together brown sugar, but ter and milk to 238 F or until a soft ball forms when tested in cold water. Fill centers of apples with fudge mixture. When it hap cooled, pour gelatin mixture over ap les to hil mould. Chill until firm Bèrve with whipped cream.
1 cup chopped walnuts or pears may be added to image mixture if desired. Berves d
ANCHOR"
BUTTER
FINEST
CHOICEST
Taste it for yourself
"THE WORLD'S BEST"
FROM ALL LEADING COMPRADORE 'STOKES
AND
LANE, CRAWFORD, LTD.
BRAND
"RICKSHAW CEYLON TEA
SOLD BY ALL COMPRADORES
CELEBRATED
SOLE DISTRIBUTORS
THREE SUNDAY DISHES
BREAKFAST
Haddock Croutalis
Flake some-cooked smoked haddock. Melt a walnut of but- ter in a saucepan. add a dessert- spoonful of four and a gill of milk, and stir till, it is a smooth the white sauce. Then put in
haddock, well seasoned with thoroughly hot, pepper, make and serve on rounds of fried bread with a garnish of parsley.
DINNER
Norwegian Cream
Half fill a glass dish with rasp-, berry Jelly. When it is nearly set, mix the beaten yolks of four eggs with an ounce of castor sugar and R little vanila flavouring. stir in a quarter of an ounce of dissolved gelatine. and, lastly, mix lightly in the stiny whipped whites of the eggs.
Spread this
mixture On the jelly. cover with a thin layer of raspberry jam. and put little dollops of whipped cream on top.
1)
SUPPER
Devilled Cheese Toast
4.
cayenne.. Work mustard and pepper to taste into the required amount of cream cheese.
#
Butter some slices of toast, spread the cheese mixture on them, make thoroughly hot in
a quick oven, and serve at once,
Brill Rolls For Lunch
Try "brill rolls for lunch some day during the warm weather. They make a delightful meal
served on lettuce leaves.
You will require 11 lb. Alleted brill. Skin the fillets; wash and
dry them.
Mix well together one, dessert- spoonful chopped parsley, one teacupful of breadcrumbs, two tablespoonfuls of grated cheese. a little grated lemon rind, pepper and salt, and one egg
اشد
Spread the mixture on the skinned side of tab" filets, roll each into a sausage (roll), shape, and the loosely with fine twine.
Bake in a buttered ple-dish for twenty minuter. Ben remove twine, and coat each roll with cheese sauce. Serve on lettuce. leaves with thin slices of tomato nicely arranged round each roll.
GUARANTEED PURE & WHOLESOME
DAVIE. BOAG & CO. LTD.
A FEW COLD DISHES
To Be Had From Your Gibsons Refrigerator
The following are some of the delightful dishes obtainable from your Gibson's refrigerator.
Frozen Staf Pear Solád Arrange halves of Bartlett pears In single freezing tray. Pour as much chilled ginger ale 45 fruit will absorb. Fill pear hol- lows with cream or cottage cheese moistened with mayonnaise. Fill tray three fourths full with ginger. ale.
Garanish pears with mint an cress. parsley o sliced cherrrica "cred or green) Freeze. Serve I pear, halt frozen in its squate of beverage on lettuce. (Cut be- tween peats with knife, and re- move to salad plate). Serve at once to avoid melting.
Winsted Salad Freeze I can of undiluted to- mato soup and I can crushed Serve cut pineapple, combined.
in squares, on lettuce, with of cream cheese rolled in crushed nuts, or plain (or top with may- onnaise).
"Nanty-Glo Frozen Salad
tomato To 1 quart strained pulp, add 3 teaspoons onion Juice (optional 3 tablespoons sugar, salt and pepper; I cup chopped celery and cucumber (combined) I cup mayonnaise and I chopped green pepper. Freeze Serves 12.
Green Gold Salad- Combine and dissolve I pkg- Lime Gelatine and 1 pkg. Lemon Gelatine Chill in deep GIBSON tray. Fold in 3 grated carrots. salted) and I can crushed pine- apple. Chill in tray for I hour. Serve thick slice on lettuce, with mayonnaise. Servs 8,
Frozen Nougat Cream Salad ---8-diced-marshmallows...
6 ounces maraschino cherries.
minced
1/3 cup chopped pecans 1/3 cup confectioner's sugar 1/3 cup confectioner's sugar. 3 tablespoons cherry syrup
teaspoon gelatine
1 tablespoon water
1 cup cream, whipped
teaspoon salt.
oak gelatine in cold water,
dissolve over hot water. Add, to Into cherry syrup, then stir mayonnaise, Fole in the whipped cream" (after adding Eont, sugar and salt. Add remaining ingre dients. Freeze about 3 hours, Serve in squares in lettuce cups. Yield: "D. prEDIN