Page
STAPLES
HONG KONG DAILY PRESS, THURSDAY, NOVEMBER 22, 1934.
SURPRISES
THERE IS THE SHADOW OF A MÄN
BEHIND EVERY WOMAN «
HIS
18 is the task to earn the family bread, Hers to bake it, Neither can work alone. So the home-maker goes about her duties with, the knowledge that someone to whom she owes her beat efforts depends upon her skill. Tired and in seed of his disner, the breadwinner comes home. What is more gratifying than home-cooked food, especially home- made breads or 's feathery cike,
B
12UT how is the housewife to achieve all this? Not Every cook-boy is u buker too, and it is her lot
to prepare the special dishes Simpson's Self-Raising Flour is the answer to all her questions. Quick--- easy to use risks eliminated. Most important of all ...no time wasted in measuring and mixing. And no chance of a mistake.
No wonder our home-maker smiles as she reaches for the package of Simpson's. She knows how to pleases that Shadow that is always near her!
SIMPSON'S
SELF-RAISING FLOUR
A limited supply of generous sample packages of Simpson's Sell- Raising Flour is available free on request to The Advertising & Publicity Bureau Ltd., Hong Kong. Call early to avoid disappointment.
མ ་
34PB2
“GARDEN FRESH”
BEAULAH COOKED PEAS
ARE ALWAYS
"GARDEN FRESH"
BECAUSE THEY ARE PACKED
AS SOON AS PICKED.
ORDER SOME TO-DAY
BEAULAH'S COOKED PEAS
Agents:
፡፡
LINCOLNSHIRE.
REISS, MASSEY & Co., Ltd.
7, Queen's Road, Central.
Brand
"Rickshaw" Ceylon
tea
Sole Distributore:-DAVIE, BOAG & Cỏ. Læd
Sole Au Vin Blanc
I have been asked once of twice for a recipe for this delicious dish. So here it is
Butter a fireproof dish, and, ar range in it four or five thin rounds of onton Put on this bed your lightly salted sole, skinned side downwards. Add three-quarters of a glass of white wire bring to the boll on top of the atové re-
THREE VEGETABLE SOUPS
eat
If you do not want to soups out of a tin, whether elabo- rated or not out of your own in- vention, do not fall into, the error of thinking that soup-making, need be a long and tedious busi- ness. In some cases it certainly· is, but at this time of the year when many vegetables still retali а certain freshness. a simple puree or a plain vegetable soup
LWO
Soupe ↳ Menagere-Cut pounds of potatoes in pieces, and put them into a stewpan with the weight of two eggs in stable breadcrumbs, two medium-sized. leeks with a stick or two of celery and five or six sprigs of parsley all. tied together in a bouquet, a piece of butter the size of an egg. and, three pints of warm or hot water. Add salt, bring to the boll. as excellent as any kitchen cover and keep boiling gently for artistry.
half an hour. Take out the Potage Paysanne-Cut a me-bouquet, rub the bread and po- dium-sized carrot into him slices:, a small turnip also. Cut up half the white part of a leek, the same amount of the white part of ce- lery, and a quarter of a small white cabbage in thin strips Sprinkle them with salt apc. 4 pinch p sugar, and let them stew very gently with a walnut of but- ter for half an hour. Stir often. and do not let them brown,
Add three-quarters of a pint of To stock. water or vegetable stock. bring to the boll and add a po- tato cut in rounds and If you them, there or four spoontu's of fresh French beans and peas Put on the 11 and boll for half an hour. Then add the same amount of stock as before, boll for five minutes, and serve. I
you omit the beans and peas. you сал rub this scup through a sleve, and serve it as a purree.)
WHEN MEAT IS
LEFT OVER
Hashes and Stews
Whatever may be argued in fav... » our of market meat, it cannot be denied that when it comes to making up dishes with what is left over from a joint far better results can be achieved if import- ea meat is used, provided, it has been properly thawed and care- fully cooked beforehand.
Even if the meat is merely hashed or stewed it can be ex- tremely tasty. A beef stew should whenever possible be made with raw meat but the remains of a point can be used as follows:
Savoury Stew
Cut up the beef in alites or chunks and place them in a pud- · ding basin with some sliced onions and carrots. Add salt and pepper and any other seasoning you pre- fer (such as pepper-corna) ;; also balfa tea cup of water,. Some people dissolve a spoonful of meat extract in the, water, but this has the effect of spoiling the natural flavour, of the, meat and, vegeta- bles Tie a greased paper on top of the basin and place it in a steamer over a saucepan of water, or ese stand it in the saucepan with the water reaching half way up the sides. In either case see that the lid fts firmly on, the pan. One hour should be suffi- cient to cook the vegetables, by which time this, savoury stew is ready. Should cold muttori, veal, or chicken be used the stew will be improved by the addition of two tablespoonfuls of rice or pearl barley. The barley however would require to be boiled for one hour beforehand.
Old Fashioned Hash Few cooks can produce the old- fashioned English Hash.. Anybody who has eaten it and appreciated It should keep this recipe, as 16 is not to be found in the cookery books,
Cold mutton or lamh may be hashed and to obtain the right
£
tatoes through a sieve, put the puree back into the pan, and dilute with water. rtirring unt:1 it bolis. Then, of the fire, finish with three tablespoonfuls of milk and a few small pieces of butter. You can add at the beginning a clove of garlic. If you like, but do not rub this through the sieve.
#
Leek Soup-Here is ก good Leek Soup Chop up. half dozen medium-sized leeks -and couple of lettuces and cook them in salted water with a little butter and a seasoning of salt, pepper and a pinch of basil.
Add also half a dozen medium- sized potatoes, peeled and cut in quarters. Let this all cook very slowly for four or five hours, then mash up the potatoes in the soup and serve it as it is,
A good dish to wait for you after a long morning's walk!.
Potato Cakes
The following recipes .can be used either for deep or for shal- low frying. Either shape the mix- ture into small cakes, and try in deep fat, or use a frying pan to cook one large cake. In the sec- ond case, they will be more of a dish than a garnish. The basis of cach is ordinary mashed potato,
1. Add to the potato any sort of minced, cold meat yon have at hand, and flavour it with onion, shallot, and a sprig of parsley finely chopped.
2. Add flaked sinoked paddock, moistening with milk.
3. Flaked salt cod is better than haddock, but not so easy to get.
4. Add a finely chopped hard- boiled egg and a couple of an- chovy fillets to each pound of mashed potato.
5. Add, for each pound of pota to. two slices of cooked lean ham pounded up with a'tilet of herr- ing in oll,
6. Add finely chopped lean ham, brush egg..over the cakes and roll them. In crushed vermicelli instead of breadcrumbs. Fry only in deep fat.
regular pieces. Place the bones in 2 saucepan and cover with water, allowing them to simmer for stock Thickly flour a dish, adding salt and pepper in moderation. Put the pieces of meat in this and see that they are well-coated.
Allowing one carrot ande one- onlor (both medium-sized) for eacti portion, alice the required number into a frying pan and add one tablespoonful of dripping and one tablespoonfull of boiling water, Fry the vegetables briskly, keeping them covered with a dish or lid. at arst, but later removing the lid. By the time the water in the pan has evaporated the vegetables will be nearly cooked. They can be fried a little longer until the onions are brown.
favour you should invest in a Take a good pinch (half a tea÷
small bottle of Mixed: Herbs,
First cut all the, meat, from the Joint in fairly large slices and fre
move to the oven and keep it just on the move for about ten min- utes......
1.
A Pinch of Herbe Now place the meat in stew-pot.
spoontul..of dried, mixed, herbs "and" rubbing them between the fingers sprinkle them over the meat. Add the vegetables, from ̧ the frying pan, being careful to keep back any remaining dripping. A cup or more of the bone-stock. according to the amount of meat being hashed, is then poured over, the stew pot is covered and set in the oven, rather low down so that the cooking may be slowly finish-
Meanwhile, make a roux with butter and flour, moisten it with the strained cooking. liquor from the sole, bind it with two egg yolks off the Are, and Anish with aed. good piece of butter. Pour this sauce over the sole, which, zou will have, placed on the serving dish. leaving the onion rings be hind it. sur ma
If you like, brown it very quick ly and lightly under the grill.
BACH.
It may be stirred once or twice during the time it is in the oven and as meat and vegetables are already cooked it can be der- ved at any time after the fret chour though the longer it is cook- ed the more delicious It becomes. Potatoes should be bolled separ ately
10
9
8
12
3
4
The
TIME TEST and
'ASPRO'
THE
HE old idea that a dozen medicines were needed for a
dozen complaints that laying up for indefinite periods was necessary-that it was also necessary to take dangerous drugs and narcotics--was an illusion. 'ASPRO' has dis- pelled it. For it is the medicine that takes the place of a dozen medicines, because. after ingestion in the system, it is an internal antiseptic-an anti-pyretic or fever reducer an anti-periodic-a powerful germicidé and a solvent of Uric Acid, and, therefore. banishes the causes of numerous complaints. That's why 'ASPRO banishes headaches in five minutes. It's the time test for quick action. and it stands the test of time. "ASPRO' soothes the irritable--brings sweee sleep to the sleepless-relieves rheumatism in one night-smashes colds and influenza at inception. Furthermore. 'ASPRO' does not harm the heart or the stomach. It can be taken by all. from child to parent. anywhere, any time. The price is within the reach of all.
148 14
BUY A PACKET TO-DAY FOR PROOF. -
RESULTS in 5 MINUTES
‘ASPROʻ Hunts Out Neuralgia_and" Rheumatism
148 Nicholson Street,
by N.
Dear Sira; ju Is gives me - great - pleasure to pts these lines of appreciation for the won derful benes I have derived through taking your "ASPRO Tableta. I have been for some time, a imartyr, té. NEU RALGIA and RHEUMATISM, ind have tried variam remedies, but with out any bencñdal results. 1 was at vised by a friend to try · "ASPRO, which advice 1 took, with remarkable "results After taking tablets, my Neuralgia diasppeared. I continued tak ing two after every meal, and can now thankfully say that I am free from any pain, either Rheumatic or Neural gi. You will, therefore, "qulte under- read; the pleasure 1. derive in reco winding wach "a wonderfully simple medicine to other sufferers.
I remain,
Yours thankfuli, (Sμl) -FRANK AUSTIN
173
67/34
15 PROVED USES:
1 It rolievas Handacher
3 to 18 minutes
2 it brings Short Sleep to the Sleepless. Ireliores Rheuma tiam in one night... It will ease, the Nag... ging pains of Neuritis and Neuralgia,
5 Take ASPRO to ce
lieve Toothache.
6 ASPRO om- according to directions will smaak up a Cold or 'Fir attack is 24 hover
7 It Was rallat without
karming the hearte
8 It soothes any Irritability
DODWELL & CO., LTD.,
Distributors
Three Packings: 5's; 10's; 27′4,
9 It speedily reduces
Temperature.
10 The stabbing pains of Sciatica and Lumbago can be hunted out with 'ASPROJ
11 It can be taken at kay time, in Tram Train, at Home, at Business anywhere -- every»
where.
42 It gives great-read
women when degresaade
13
It ralierosil after effects of Alcohol
14 relie David and Malaria by reducing the Fever
15 A ASPRO is wonderful for Sere Throes and Tonchitis.
MOFFATRIC STOVES
Choose a Moffat -
and you have the smartest, best and most simple to operate,
A stove that is designed to give the modern house- wife the finest that
science
and skill can produce.
On
at:
SHEWAN, TOMES & CO., SOLE AGENTS.
tional Bank Building, Ice House Street, Hong Kong: