Page
HONG KONG DAILY PRESS, THURSDAY, SEPTEMBER 20, 1934.
STAPLES DR
SURPRISES
Dcan be made with little
AINTY, appealing jellies
trouble and expense by using Cerebos Jelly Crystals. Everyone will relish their delicious fresh fruit flavours and, enjoy their cooling and refreshing qualities.
Cerebos
Jelly Crystals
Agents: John D. Hutchision & Co., Post Box 43, Hong Kong
"RICKSHAW BRAND
CELEBRATED
CEYLON
TEA
SOLD BY ALL COMPRADORES
FWARDED IƆ GOLD MEDALS
FOR PURITY, STRENITH
AND PLAVOUR.
Sale Distributors—
DAVIE, BOAG & Co., Ltd.
Seek Value!
Value received is.
V
CANFRU
FRUJE
HILLSIDE CALIFORNIAN FRMEL
the true measure of economy. The labels these Canned
on
Fruits are your assurance of. a uniformly finer 'quality.
Sole Agonis:
Reiss Massey & Co., Ltd. Tel. No. 28007. Hong Kong.
THREE SUNDAY DISHES
BREAKFAST
Buttered Eggs with Liver Cut some calf's 1.ver into small pieces, fry them lightly in butter. with a seasoning of salt and pep- per, and mix them with a thick brown sauce, Put buttered eggs, in the centre of the dish and sur- round them with the liver,
DINNER
Cherry Flan
"Make some short. paste, roll it out to the thickness of a quarter of an inch and line' & greased fan mould with it. Fill with raw cherries. aprinkle some castor sugar over them, and bake in a quick oven.
SUPPER
Russian Salad
Btir a thick mayonnaise sauce into an equal quantity of melted aspic jelly, add cold gresti peas. and diced vegetables, and put the mixture into a mould to get. Serve garnished with beetroot and chopped aspic jelly.
Sweet Fillings For Pastry
VANILLA BUTTER CREAM
8 oz. sieved icing sugar
4 oz, butter
1 teaspoonful vanilla.
2 tablespoonfuls tepid water Beat butter and sugar together until creamy, add the water and flavouring, and beat until smooth. Spread or pipe inside and on top of cakes of a sponge nature.
PASTRY CUSTARD
2 oz. four
2 oz. sugar
pint milk
2 tablespoonfuls whipped cream
1 tablespoonful vanbila
2. oz. butter
2 yolks of eggs
Put the flour, butter, and sugar into a saucepan with the lightly "whipped eggs, add the milk by degrees, and stir over the fre until smooth and bölling. Cool and add the cream and flavour- Ing. Can be used as a filing for fans, tartlets. small batter onsed; and ecla'ra. *
UNUSUAL SAND-
WICHES
Summertime is sandwich time -for plenlés, for afternoon tea, for luncheon. And as an escape from the conventionel types the following are suggested.
EGG SANDWICH FILLING
1 hard cooled egg-
1 tsp. salt
1 tbs. tomato
puree
Chop the egg fine, add season-
ing and puree and, spread on bread. If the butter is 'creamed and the egg added to it the all- ing will not fall out of the sand- wiches
гл
COTTAGE CHEESE
SANDWICHES
1 cup drained cottage cheese
2 tsp. anchovy paste.
1 tsp. drained horseradish
1 tbs. mayonnaise...
Mash the cheese fine and smooth, and other ingredients and blend well. Use on white bread thinly sliced and lightly spread with mayonnaise Garnish with sliced stuffed olives.
HONEY-CREAM · SANDWICHES
Warn 1 cup honey slightly, then beat to a creamy consist- ency. Add heavy sweet cream. 8 little at a time until cpp has been used. "Heat well and spread between thin sliced buttered white or whole wheat bread. HOT BAKED BEAN SANDWICHES Slice brown bread very thin and spread with creamed but- ter. Heat baked beans in a dou- ble boiler. Spread a bread slice with chilli sauce, then with baked beans, next a slice of crisp hot bacon, then a second layer of bread, buttered side down. If de- sired these sandwiches may be for the filing between the first and second layers of bread, the bacon and a bit of lettuce spread with mayonnaise between the second and third layers. If per- ferred the beans may be mashed before they are heated
Delicious Ways With Melon
If you wish really to appreciate melon, try preparing it this way.
Melon makes an excellent pre- lude to a meal, served chilled and accompanied by a dish of fine castor sugar and ground ginger.
Melon Cocktail-One melon,
THE ART OF COOKING FISH
There being so many delicious ways of cooking fish, there is really no need for it to become monotonous,
There is a tradition, for exam- ple, that cod should be boiled and served with parsley sauce, The insipidity of fish cooked in this manner deters imany persoLS from eating it.
In Spain salted 6bds a staple dish of the greater number of the population. But it is prepar- ed with such skill that it may be regarded as a delicacy. The fish is gently stewed In D brown gravy flavoured with herbs and spices, and when cooked in this way cod is one of the most whole- some of sea fish.
Again, in its primitive state. It has always a delicious sauce masking it, be it common parsley add butter or the royal Bearnaise, For the uninitiated the Bearnaise sauce is as follows:
Place the yolks of three eggs and a lump of butter in a sauce- pan: put tha saucepan; into an- other containing boiling water. Turn the butter and eggs with wooden spoon until they thicken, add as much gravy or stock, salt and pepper, and the juice of half a lemon before serving. The sauce must not boll, or it would turn.
The inexperienced housewife often wonders why it is that boll- ed fish is hard and “woolly." The reason is that the the fish has been cooked too fast,
In bolling fish, put it into hot, not bolling, water, then simmer gently until the fish is cooked from eight to ten minutes to the. pound. according to the thick- ness of the fish.
Do not boil small cuts of fish. Allets or small fish. but steam. them, elther in a steamer or, in the case of Allets..between two greased plates placed over a pan "of boiling water.
Poaching and baking are alro good methods of cooking small fish or fillets; but in both cases the cooking must be slow, or the fish' becomes' hard,
Fried fish is specially nutri- tious, as the mode of preparation: ensures the retention of the gela- tine and soluble substarices which are lost in bolling.”
If frying whiting, soak it frat In a marrinade, which makes a great difference to the favour of the fish.
two tablespoonfuls of sugar, and APPLE AND RICE
a few sprigs of mint. Scoop out the melon with a potato ball cut- ter. Wash and chop mint finely. Cover the mint with the sugar and half-cup of boiling water. Let stand thirty minutes, then pour the mint syrup over the melon balls. Stand for one hour, then chill and serve ice-cold in cocktail glasses.
Melon Fritters. One melon, two egg-whites, half-tablespoon- ful of salad oll, two ounces flour, grated lemon rind, castor sugar, сое egg yolk, and about three tablespoonfuls of cold water.
Mix flour and water to a paste; beat in egg yolk and salad oll, and fold in the stimy beaten egg-whites.·
Cut the melon into strips (re- move rind and seed). Put strips into a basin with grated lemon rind and sprinkle with castor sugar. Dip the pieces in batter and fry in hot fat till golden brown. Drain well, sprinkle with sugar, and serve.
Lemon Sweets
Squeeze the juice from two large lemons, and grate the rind of one, Put Juice and finely grated rind into a pan with a pound of granulated sugar, set the pan over gentle heat, and let the sugar dissolve slowly, stirring "all the time with a wooden spoon. Be very careful that the mixture does not burn.
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When the sugar has melted. bring the syrup to boiling point. try a little in cold water hardens at once. Have ready a battered tin, pour in the mixture. and, before It has quite set, mark it into squares.
MERINGUE
Ingredients:-1 tea-cup water, 1 lb. cooking apples, 4 oza. granu- lated sugar, few drops bitters, 3 ozz whole rice, plece cinnamon stick. 4 tea-cups milk-2 table-spoons sugar, 2 large eggs, place cherries, 2 oza. castor sugar.
"
Peel and core the apples, and cut each in eight; measure water. and .sugar into an aluminium pan, and bring to the boil ́ Add the bitters and prepared apples, and cook till tender, but not pul- ped. Put in the centre of a fire- proof dish, keeping back as much of the syrup as passible, Add to it a few drops of colouring if you like, and boll briskly till the syrup has been reduced to half the quantity, then pour it over the apples. Wash the rice, put into a pan with the milk, and flavouring, and simmer very gently till the rice has taken up almost all the milk-time re- quired, from 14 to 2 hours. Re- move from fire, add sugar, and ramove cinamon stick. Bür in yolk, and turn out the rice over the apples, amoothing it with" a knife. Beat, whites stiffly, with a pinch of salt added; very lightly stir in the eleved castor sugar, and entirely over the sweet with this meringue,, "De- corate with pieces of cherry, and crisp of, for an hour in a very cool oven. Berve hot or cold. Sufficient for s'x people.
·The Cure
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SOLE AGENTS
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