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HONG KONG DAILY PRESS, THURSDAY, AUGUST 23, 1934.
MORNING
NOON
NIGHT
FOOD VALUE What is the
Seek Value!
Value received is
CAUEORNIAN FRUITS.
CANFRU
CALIFORNIAN FRUITS
HILLSIDE CALIFORNIAN FRUITS
the true measure of
economy. The labels these Canned
· on
Fruits are your assurance of a uniformly finer quality.
Sole Agents:
Reiss Massey & Co., Ltd.
Tel. No. 28007.
1
Hong Kong.
EREBOS JELLIES
Care easy to make,
set quickly and are delicious to the taste. They are obtainable.in a variety of tempting fresh fruit flavours- Strawberry,Raspberry,
Cherry, Greengage. Pineapple and others. equally appealing.
Cerebos Jelly Crystals.
Agents: John D. Hutchison & Co., Past Box 43, Hong Kong,
"RICKSHAW”
BRAND
CEYLON TEA
SOLD BY ALL COMPRADORES
Sole Distributors :-DAVIE, BOAG & Co. LTD.
THREE SUNDAY
DISHES
BREAKFAST
Tomato Omelet
hot
Dip the tomatoes into water so that the skins can be casily removed. Then cat them into rings, season them with pep- per and salt and fry them lightly in butter with a little chopped parsley.
Before your oinelet is set in the middle fold in the tomato ringe and serve instantly.
DINNER
Mousse au Casals
Pass uncooked black currants through a sieve. Whip some cream very stiff and sweeten it to taste.
Add
the black currant Juice, put it in a mould and bury it in ice for at least three hours. SUPPER
Chicken Salad
Put a layer of well-washed and dried lettuce leaves at the bottom of the salad bowl. Shred all the white mest from the remains of a chicken and put on the lettuce."
VEGETABLE SALAD
Mix together 1 cup of string beans cut into small pieces, 1 cup of peas, 1 cup of finely-cut celery 1 cup of bolled beets cut into dice and cup cooked carrots. Dae French dressing and serve on a bed of crisp lettuce leaves. · Rub the bottom of the salad bowl with garlic and let stand hour.before serving.,
POPOVERS
Sift together two cups flour, 1 teaspoon salt, à teaspoon sods, 1 teaspoon cream of tartar, Beat. separately the whites and yolks of 2 eggs. To 2 cups sweet milk add the yolks, then slowly sift in the flour to make a smooth, bât- ter. Just before putting into the pans fold in lightly the beateri whites. Bake in a hot oven 30 minutes. Serve immediately.
Cream the yolks of two" hard- boiled eggs with two tablespoon- fula of olive oil, add castor sugar, salt and made mustard to taste and, lastly, stir in gradually a tablespoonful of white wine vine
gar.
IF
LIGHT LUNCHEON DELICIOUS NEW
DISHES
Try these, when warm weather makes you feel disinclined to sat a heavy meal:-
Cucumber de Luxe
A fresh cucumber, two hard- boiled eggs, oǹe ounce of butter. two ounces of grated cheese." a teaspoonful of tomato sauce and seasoning.
Peel the cucumber and cut it into pieces about two inches thick, of which the centre must be neat- ly scooped out.
Mix the hard-bolled eggs and the grated cheese and, when thoroughly pounded, mix in the butter, seasoning to taste and finally the tomato sauce.
Fill the pieces of cucumber with this mixture piling it up into s cone, and arrange in a dish with an upstanding frill of crisp lettuce leaves.
Tomato Dande
Add ounce of soaked gelatine to two cups of strained tomato juice, and when beginning to set pour half into a border mould. Pact in a cüp of flafied prawns and fill up with the rest "of the jelly.
Turn out and fill the centre with mayonnaise, make a border of shredded lettuce and decorate with a few prawns.
Carrots and Salmon
To one part tinned salmon Blak- ed add one part raw carrots that have been put through the min- cer and cover with a small amount of French dressing. Com bine' and serve on lettuce with mayonnaise.
BANANA CUSTARD
Two eggs (separated), à cup corn sirup, 1 teaspoon cornstarch, 2 tablespoons cold milk, 2 cups bolling milk, bananas (sliced), 1 teaspoon sugar. Mix yolk of eggs with syrup and cornstarch, mois- tened with cold milk. Pour this into boiling milk and cook until it thickens, stirring constantly. Place bananas in a pudding dish and pour custard over them. Add a pinch of salt to egg white and beat them to a stiff froth, then beat sugar into them. Pile on top of custard and brown lightly in oven.
GELATIN TREATS
Coconut Royal Cream
1 package me or orange flavo-
red gelatin
1 cup boiling water
1 egg
· cup sugar
teaspoon salt,
2 cups milk
1 cup grated coconut
Prepare the custard by adding the salt to the egg yolk and beat- ing it with the milk.
Cook in
double boller until custard sticks to the spoon. Chill Dissolve gelatin in the bolling water. Chill, and when it begins to set, mix with the cold custard the grated coconut and the well beaten white of egg. Pour into mould. Chill until Arm. You may serve this plain or it may be garnished with whipped cream.
Mango Charlotte
1 package strawberry gelatin
1 cup boiling water
1 cup cold water
Pinch of salt
2 cups crushed mango,
1 cup whipped cream
2 tablespoons chopped nuts Dissolve the gelatin in bolling water. Add the cold water and salt. Cool this mixture and when 1 begins to set, add the crushed mango pulp. Beat with an egg beater until it is foamy. Add the. whipped cream and nuts. Set in mould.
Fresh Berry Souffles
1 package strawberry gelatin
1 cup Anely mashed raspber-
ries, strawberries or
other berries, sweetened
any
1 cup boiling water Dissolve gelatin in boiling water. Add berries. Chill until mixture begins to thicken. Then whip with egg beater to a
very sti froth. Pile lightly into sherbet glasses Serve with lady Angeta or cookies."
TOMATO JAM
To The Editor, Hong Kong Daily Press Dear Str
A short while ago I noted "Tomato Jam" among your re- cipes, and that is rarely made elsewhere but Africa Now, this is a great jam made in Austra- lla, with ripe also 'green toma-
GELATIN MAKES toes, the latter being like Goose-
LUSCIOUS PIES
Cherry Pie Glace
2 cups or 1 can red cherries,
drained
cup sugar
1 package cherry gelatin
24 cups warm cherry juice and.
water.
teaspoon salt
1 baked 9-inch ple shell Combine cherries and sugar. Dissolve gelatin in warm cherry juice and water. Add salt and pour over cherries. Chill. When slightly thickened, turn into, cold- ple shell. Chill until firm.
Marvel Lemon Pis
1 package lemon
cup sugar
teaspoon salt
Grated rind of 2 lemons 14-cups boiling water
2-eggs yolks
Juice of 2 lemona
1 baked 9-inch pie shell. Combine gelatin, sugar, salt and lemon rind with 3 tablespoons water.
Add egg yolks and stir. well Add remaining water, stir- ring until gelatin is dissolved. Add lemon juice. Chil When slightly thickened, turn into cold". ple shell. Chill until firm, Cover with three-minutes meringue or top with whpped cream. if desir ed
Three-Minute Meringue
cup sugar, dash of salt, and 2 Put 2 unbeaten egg whites, 1
tablespoons water in upper part of double boiler. Beat with rotary egg beater until thorougly mixed. Place over rapidly boiling water. and beat 1 minute; then remove from Are and continue beating 2 minutes longer, or until mixture will stand in peaks. Add few drops vanilla, or almond extract. Beat well
berry jam. I have grown my- self 172lbs tomatoes from 17-pac ket seeds. Tomato jam is somewhat like strawberry if made with pineapple. Here is the recipe, Method: -
Very Good.
(1) Take 6 lbs ripe tomatoes but firm 2⚫ Pineapples (peeled):
(2) Dip tomatoes in hot water
for 2 minutes and remove skin.
(3) Put tomatoes and shredded pineapple to simmer until a pulp,
(4) Add cup sugar to every cup of fruit and cup su- .gar over...
(5) Shred very finely 1 large le... mor and add to the jam. (6) Simmer down very slowly
until jam sets.
Mock Ginge
Very Good.. Take 3 Tbs peeled marrow, 8 good texcup of sugar. rind and juice of 2-lemons, 4 teaspoons) ground ginger.
Method:
small
(1) Cut-marrow into
squares. (2) Put into a pan with lemon
peel and juice and sugar. (3) Boil without stirring until
liquid is clear and sets, ' Australla is a wonderful place for jam making. Yours etc.... "Housewife"
CORN MUFFINS
Cream together cup butter and 1 cup sugar, then 2 eggs well beaten, then add, well sifted to-
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