Page
HONG KO
DAILY PRESS, THURSDAY, OCTOBER 25, 1934.
STAPLES URPRISES
Bread Variations
SIMPSON
ELF-RAISIN FLOUR
Yours For The Asking
FREE!
Discriminating housewives who have always looked forward with pleasurable anticipation to the annnal issue of Mesars. Simpson Brothers Recipe Booklet,. will be pleased to hear that a supply of the 1935 issile, entitled "Adventure in Kitchencraft" has just arrived.
Write to The Advertising & Publicity Bureau, Ltd., St. George's Building, for a free copy, or ask your dealer when buying a package of Simpson's Self Raising Flour.
Also available is a limited supply of generous sample packages of Simpson's Self Raising Flour, free upon application to The Advertising
Publicity Burenu, Ltd,
t
SIMPSON'S
SELF-RAISING FLOUR
Sole Agents-Gilman & Co., Ltd.
9APB 7
"GARDEN FRESH"
(5
BEAULAH COOKED PEAS
ARE ALWAYS
GARDEN FRESH"
BECAUSE THEY ARE PACKED
AS SOON AS PICKED.
ORDER SOME TO-DAY
BEAULAH'S COOKED PEAS
Agents
A
LINCOLNSHIRE.
REISS, MASSEY & Co., Ltd. 7, Queen's Road, Central,
PERFECT jelly is
a welcome ad- dition to any meal. If you would have a jelly which dissolves instantly, sets quickly and contains the high- est, quality ingredi- ents, always ask for
Cerebos
Jelly Crystals
Axenti': Jokâ D. Hutchinson & Co., Pass Box 43, Hong Kong :
"RICKSHAW BRAND
CELEBRATED
CEYLON TEA
SOLD BY ALL. COMPRADORES
AWARDED GOLD MEDALS
FOR PURITY, STRENGTH:
AND FLAVOUR,”
Sole Distributors—
DAVIE, BOAG & Co., Ltd
Orange Bread
2. cakes yeast.
1 tablespoon sugar
2 cups lukewarm water
7 qups sifted flour
cup butter
cup sugar
1 egg yolk
Grated rind of 2 oranges
{ cup orange juice'
teaspoon salt
Dissolve yeast and I tablespoon sugar in lukewarm, water. Add
14 cups flour. Beat well, cover and let rise in warm place until double in bulk. Cream butter, and sugar and egg yolk; "add to yeast mix-
ture.
Add remaining ingredients and four. Mix well, then kneed lightly. Shape "into loaves and place in greased loaf pans; let ise until double in bulk. Bake in moderate, oven 400 degrees F 45 minutes. Makes 3 loaves.
Nut Bread
e yeast
t.... espoon sugar
cup milk, scalded and cooled
3 cups sifted flour
2 tablespoons shortening
1/3 teaspoon salt
3 cup chopped walnuts Dissolve yeast and one table- spoon sugar in lukenwarm milk, add 1 cups flour; beat thorough- ly. Cover and set aside" in wärm place for 50 minutes or until light. Cream shorten in, add sugar and beat well; add to yeast mixture; add stiffly beaten egg white, salt arid remainder of four or enough to make a dough; mix in nuts.
Knead well; place in greased bowl, cover and let rise until dou- ble in bulk, about 24 hours. Mould into a loaf or small finger rolls. and place in well-greased. pans Let rise again until light, about 1 hour. Bake in moderate oven at 400 degrees F. about 45 minutes. Bake Anger rolls in hot oven at 450 degrees F. about 8 minutes.
Chocolate a la Espanola
And
now we offer genuine chocolate a la Espanola, better than which there is no bever- age. But it takes a Spaniard to make it. "There is a Spanish saying 'Las cosas claras y el chocolate espeso," " Things are best clear, and choco- is best thick.”
.:
This last is certainly the opinion
"
·Raisin Bread
1 cake yeast
1 tablespoon sugar ́ ́
1 cup lukewarm water
1 cup milk, scalded and cooled
cups sifted flour
4 tablespoons shortening
1 cup sugar
1 cup raisins,.floured
1 teaspoon salt
Dissolve yeast and I tablespoon sugar in lakerwarm water; add lukewarm milk and 2 cups flour, Cream shortening and sugar to- gether; add to yeast mixture, and heat until smooth. Cover "and let rise in warm place until light, about 1 hours. When well risen, add raisins, salt and remaining flour, or enough to make a soft, dough, Knead lightly. Place in well-greased" bowl, cover and let rise again until double in bulk, about 1 hours. Mould into loaves. place in well-greased pans to half All; cover and let rise again until light, about 1 hour.
Brush with
́egg beaten with 2 tablespoons cold' water; bake about 45 minutes.
BREAD TREATS Plalu Mufins
2 cups bread Röür
4 teaspoons baking powder.
1 tablespoons salt
1 teaspoons salt
-1 well-beaten egg
1 cup evaporated milk diluted 1 cup water
2 tablespoons melted shortening Sift flour before measuring. Re- sift with baking powder, salt and sugar. Mix well egg, milk, water and shortening. Stir into dry in- gredients rapidly, but thorougly. Fill hot greased muffin tins 2/3 full. Bake in hot oven 400 degrees A20 to 25 minutes or until firm. Makes 12 mufins.
Orange Whole Wheat Bread 1 cup bread flour
2 teaspoons baking powder
teaspoons Sel; *L****
1 beaten egg
1 cup evaporated. ́*milk diluted
cup water ·
1 cup whole wheat Bour
cup brown, sugar
cup chopped nuts -
cup chopped candied orange peel
Sift flour before measuring. Re- sift with baking powder and salt. Mix together egg, milk and water. Add the flour mixture with the wheat flour and brown sugar. Beat until smooth. Then add nuts and candled orange peel. Mix lightly until well blended. Put
in a greased loaf pan. Bake in moderate oven, 350 degrees F. for 1 hour or until bread shrinks from
of the nation that introduced 1taldes of pan.. into Europe from México, where such was the liking Montezuma had for this delicious food, that ifty jars of it were made for his own use every day!
To show of your culinary cul- ture prepare it for your guesta as follows:-
Allow one ounce of chocolate, cut up into small bits, and one- third of a gll of milk for each person
V
Put the milk on the fire, and just as it rises add the chocolate and let it boll from eight to ten minutes, taking care to stir all the time with the proper “choco- late mill"-a species of wooden wheel attached to a long handle which you hold between the palms of your hands and twirl round rapidly.
Berve in. dainty little cups and partake of it in the classical man- namely: dipping finger sponge-cakes into the delectable thick beverage.
ner,
Afterwards pasa round glasses
of sugared water.
An extra hint: If you want the chocolate to be specialy good, let It boll up three times
Brownie Crunch
Make a teacupful of strong co- coa, with milk instead of water, put this into a saucepan, add one pound of Démerra sugar and ́a piece of butter the side of walnut, and stir over gentle beat fill the sugar has dissolved. Boil for about ten minutes, stirring gently all the time. Remove the sauce pan from the are, stir in any kind of chopped nuts, and beat till the mixture is creamy,
Turn on to slightly butter dish, shape into a block, mark into squares and leave to set
EGG LUNCHEON DISHES
Egga a la Bercy make quite a good light dish for luncheon. Two eggs' might be allowed for each person, and cooked sur le plat in a small dish large enough, for the two eggs. Cook them in the oven, basting them with but- ter till the whites are done and the yolks just clouded over, Berve with a small, grilled chipolata sausage laid between the yolks, and a thread of tomato sauce poured round the outside of the eggs.
Eggs Lorraine must be cooked in little earthenware Cocottes.
Cut up some blanched, 'streaky pork into very small dice and try them. Put a spoonful of there dice into each cocotte with couple of thin slices of Gruyere chesse and a tablespoonful of boi- ing cream, Break in the eggs and cook them in the oven. :
Chocolate Cookies
2/3 cup fat
2 cups sugár
3 squares chocolate melted
teaspoon vanilla.
teaspoon salt
& cup cream
3 C
teaspoon cinnamon
3 cups flour
1 teaspoon soda
Cream fat and sugar. Add cho- colate, vanilla, salt and crenia: Mix well. Add rest of ingredi ents and drop portions from tip at spoon onto greased baking thesta. Bare: 12 minutes in mo- derate oven:
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· Lumbago and
Rheumatism
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June 28, 1932
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