Page
C
STAPLES
EREBOS JELLIES
CER
are 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.
HONG KONG DAILY PRESS, THURSDAY, OCTOBER 4, 1934.
SURPRISES
Cerebos
Jelly Crystals
Agents: John D. Huichman & Co., Post Box 43, Hong Kong
Seek Value!
Value received is
CALIFORNIAN FRINES
CANFRU
CALIFORNIAN FRUITS
HILLSIDE CALIFORNIAN FRUITS
economy.
on
the true measure of
The labels these. Canned
Fruits are your assurance of a uniformly finer quality."
Sale Agents:
Reiss Massey & Co., Ltd.
Hong Kong.
Tel. No. 28007.
"RICKSHAW BRAND
CELEBRATED CEYLON TEA
SOLD BY ALL COMPRADORES
SOLE DISTRIBUTORS-
VARIOUS STEWS
Stew recipes are always wel- come because not only is it possible for everyone to test them, but because also they can easily be spiced and flavoured to indivi- dual taste. In the following re- cipes the basis of several stews is Indicated although, as men-.. tioned, the amount of seasoning « may vary.
Steak and Tomatoes
Choose 1 iba. thick cut of rump steak, and see that it is well-thawed before cooking.. Make 2 deep cuts in. It and fill these with crumbs of bread-rusk. Place the steak in a stew-pan Cover with tomatoes: thickly sliced Springle a little pepper » and salt oven all Cover and stew very slowly for 2 hours. Very little water, if any, should be needed.
Pot Pie
Take 1 lb. of nicely cut up veal or mutton ple meat Flour and season it and allow it to stew gently for 1 hour. Place with gravy na pe dish. Sprinkle over it salt, pepper, minced onion and carrot, then some small whole potatoes (peeled). Bake in the oven for another hour.
QUARANTIED PURE & WHOLESOME
DAVIE. BOAG & CO.LTD.
New Salads
can
Salads satisfactorily.
be varied quite
A ittle imagination and some culinary knowledge can work wonders. Here are a few ideas,
or example.
"Ginger Pear
Take eight halved tinned pears, drain them and heat with two tablespoonfuls chopped crystallis- ed ginger and a pint of pear julce and water.
When boiling take
out the pears, add a little salt, to the juice, the juice of a lemon and an ounce of soaked gelatine. Pour into a square mould when cool, and set the pears in it, rounded side up. Set, then cut into squares
The pears can be set in individ- ual moulds. Arrange on lettuce with French dressing.
Prune. Moulds
է,
Whip a gill of cream and add four ounces of cream cheese.
Make layers in Individual -moulds and fill up with a mixture made by rubbing three gills of stoned cooked prunes through a strainer and mixing with a gili of chopped waelnuts, four teaspoon- fuls of lemon juice and a table- spoonfuls and a half of castor sugar.
Stewed Steak Balls
unusual way of This is an serving up a common-place stew. in the usual fashion with steak, " onlors and other vegetables. When cooked, strain off the gravy. Mince all the meat and vegetables, add a beaten €88. titl try -form into balls and
brown, then reheat and slightly thicken:
Place the the gravy. balls in this for two minutes and serve hot.
Australian Stew This is the Australian substi- tute for curry. The steak is cut into neat squares, and stewed in the usual way. With some curry powder a little gravy and a, des- Perspoonful of jam a hot sweet Bauce is made and added to the stew: One green apple peeledi
be and sliced may also cored added.
PICKLED ONIONS AND SHAL~ LOTS
pint vinegar. preferably white. 1 oz. white peppercorns. 2 pints onions,
oz ailspire.
Small piece cinnamon bark:-
43 or 4 cloves, mu
Soak the onions overnight in brine, made by dissolving † lb. salt to 4 pints-water Drain,
ין
Leave in a cold place and serve on individuals plates with a bor- der of shredded lettuce, lightly marinaded with French dressing
With Underdone
Beef
for
Hints previously given, using up the remains of a joint of imported meat, have been so much appreciated that & "few more homely recipes should not come amiss. As has been al- ready stated, much depends on. the correct thawing and cooking of the joint on the first day. Beef should always be slightly under- done so that it remains juley when cold.
Boeuf au Gratin
Tinly slice some under-dope beef and arrange it in a shallow oven dish with one silce just over- laping the next. Season with chopped parsley, sliced curry onions, salt, pepper and ketchup or Worcester sauce. Molsten with a little gravy stock Sprinkle with Ene bread-crumbs, top with dabs of butter and bake for 10' minutes. Send hot to table..
Corned Beef Stewed
|
The remains of a piece of salt: beef may be used as follows:--
Heat a tablespoonful of drip- ping in a stew pan, alice into it one large onion and fry it till brown. Add 1 tablespoonful flour and gradually add sufficient wa ter or stock to make a plat" of gravy. Cut some carrots, turnips and onions into small neat pieces and stew them in the gravy. for an hour.
Remove from the stove and add slices of corned beef. "Heat gent- ly for 15 minutes but do not allow the gravy to boil
Breslan of Beef
Cut up some under-done beer and put it through the mincing machine. Measure the quantity
PERSIAN DISHES
Ab-Ghught
This is 'spiced stewed meat and Take 1 lb. steak or vegetables. best end neck of mutton, 1 onion, 2 oz, dried peas (stak overnight), mixed spices, 1 lb potatoes, 4 medium sized tomatoes, I pint water, salt, pepper; butter or dripping.
Cut the meat into neat pieces as for a stew and fry it with fine- ly chopped onion in a little but- ter or dripping, add the peas, water and salt and simmer for an hour and a half. Then "add the peeled sliced.potatoes and after ten minutes the peeled and chopped tomatoes," pepper and -a pinch of mixed spices and con- tinue cooking for half an hour or until the peas and potatoes are well cooked.
"Drain off the gravý and serve as soup the meat and vegetables forming a separate course.
Chicken Stuffing
2 oz. dried apricots 2 oz. pru- nes 1 oz. nuts, 3 medium-sized to- matoes, 3 medium onions, 1 car-» pot, teaspoonful turmeric pow- der. teaspoonful ground cinta- mon, salt, pepper, butter or drip-. ping.
Wash the apricots and prunes and stone the latter. "Grate the carrot, peel and slice the toma- toes and chop all the other Ingre- dients very finely. Fry the on Jons and nuts in a Httle butter or dripping until the onions are cooked. Add the rest of the in- gredients gradually and cook slowly for about a quarter of an bour. . ||
Steam the chicken for 1 hour, then stuff with the mixture and roast.
THE ALL-ONION?
MEAL
When an "onion fan" said she could imagine no more appetiz- ing meal than
which one in onions figured in every course, I decided to try out such a menu And, as It was a great success. I pass on the recipes.
I had, of course, to take care that the onion flavour should not be too over-powering in any dish for I was out for subtlety, not for emphasis.
My first course was ONION SOUP. To extract the full flav our of the vegetables. I bolled them sliced rather than whole, using a special asian chopper" which consists of, a glass jar, fitted with a lid perforated to take a chopping knife. at the: end of a long handle. The chop- ping was thus done under cover and caused no tears. When the onions were tender, I added. milk, breadcrumbs, butter, mace, gin- ger, celery salt and pepper, and before passing simmered well the soup through a coarse sieve.
STUFFED BOMBAY ONIONS
formed the principal course. These I braised with brown sauce, having first removed the centres and replaced them with force meat I served with the onions a dish of mashed potato, into when had been stirred a spoon- ful of minced onion, according to an old recipe which is always popular. The del'cacy of the braised vegetable mace a piquant alliance with the "hip" of the
in a cup or basin and add half as --- mash.
much bread-crumbs. Season with came a great triumph-
a teaspoonful of chopped parsley,
a pinch of herbs, and a little salt, cayenne, mace and nutmeg. Aad also 2 ozs butter, 2 eggs and cup of very good gravy. Press into a greased mould and bake for 45 minutes. Bend to table. with a good brown sauce.
Cola Meat Dormers.
Mince about Llb. of any cold meat.. such as cold storage veel, lamb or beef, place in a basin with 1 cupful of cold bolled rice. 1 cupful of bread crumbs, a.chop ped curry onion, salt sud cayen--
pack neatly into bottles, and pourne, and mb, all together with a
on cold boiled, spiced vinegar,
made by boiling the vinegar gent
ly with the apices for one hour..
We and
beaten egg. Form into any shape preferred, coaf with err bread-crumbs and fry
ONION AU GRATIN, cooked in the same way as Macaroni Cheese, The baked dish, coming after the braised one, made just the right variety in the menu I grated plenty of Parmesan cheese into the white sauce so this was actually the predom1- nant flavour.
Finally I served a little dish of small shallots, with biscuits and batter. The true orion, enthusiast prefers to eat these without complicating the favour by the addition of cheese. Beaut fully criaped in salted trimmed to nicely, the last word in praise. vegetable which the true met Cores,""
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