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HONG KONG DAILY PRESS, THURSDAY JANUARY 17, 1935.
STAPLES SURPRISES
Meatless
Dishes
WITH LEFT OVERS
Yes you can be sure of Simpson's.
It bakes your cakes in double quick time.
Simpson's Book "Adven- tures in Kitche craft"
your for the acting. Write to The Advertising Pubileity Bureas, Ltd., for your copy of "this 48-page book of tod recipes. It is already la se in musay Hongkong hroseholds.
Housewives are delighted with the professional touch which Simpson's Self-Raising Floar gives to their cakes and pastry. And it is done so quickly and easily l Unexpected guests for tes-an impromptu beach pienie. -even when the telephone rings at minates to one, there is plenty of time if you always use simpson's. No measuring and mixing are needed with Simpson's. Reaimuable care in baking is all that is requiredi to turn out cakes, bread and pastry like the chef's own,,
SIMPSON'S SELF-RAISING FLOUR
THE GOOSE
The Goose is a delicious though cumbersomee bird for everyday meals. Plainly roasted, he is ex- cellent indeed, and if we have. ap- ple sauce with him, we can make it still nicer by adding just a little quince to it.
Cold goose may be considered indigestible, but it is certainly very good, and here again a little quince jelly or cheese will be found to be just the right accom- paniment. When he is bot, or- ange sauce is as admirable with him as it is with duck; and if cold an orange salad strikes the right note, too.
There are, of course, many other ways of cooking goose, if we do. not want to roast Him. Braising, for Instance. If you braise him unstuffed, you can offer a wonder- ful dish by accompanying him with rice or nouilles and a creamy horseradish sauce, in the fashion au ralfort. Or stuff him, as the Germans do, with apples, braise him, and serve him urrounded with cooked apples filled with red currant jelly. He can also be stuffed with sausage-meat, roast- ed and séfted with a garnish of sauekraut, as in Alsace. Other stuffings are chestnuts and min- ced pork, as for a turkey, or prunes stuffed in their turn with mixture of pork, onions, and allves bound with egg-yolk.
But if you want a really excel- lent. dish for eating either hot or cold, try this Ole en daude. Truss the goose with its feet inside the body, and lard it well (this is a goose, not a gosling) with Larbons Seasoned with salt, pepper, and spice. Put it into an oval stew pan and add a breakfastcupful stock, two glasses of dry white
same of
Making Perfect.
Mayonnaise
Mayonnaise Dressing wui al- ways combine irrespective of the temperature of your ingredients If you use the following tip: First aix together salt, paprika and dry mustard, then add egg yolks and beat with a rotary the
egg beater. Now comes the tip that will solve all your mayon- naise troubles. To the beaten",
egg yolks, salt, pepper, and must- ard add one tablespoon of bolling water and beat again. You can then add your oll, about a table- spoon at a time, and beat after each addition of oil, with the rotary egg beater. You can add the ol In large quantities for the last half of the oil, but beat with the rotary egg beater after each ad- dition of oli. The addition or the "tablespoon of boiling water makes certain the perfect combining of the egg and oli
STUFFED SARDINES
Have you thought of staffing sardines? It's easy,”
Drain away the oil from the fish, then remove the backbones Arrange the sardine in "la diah and sprinkle with lemon Juice
Pound a few prawns with a mus of butter and a few drops of anchory essence, then spread over -the fish.
Garnish with leve
egg arid chopped parsley Berve with buttered
Here are some good meatless savoury dishes that will be appre- ciated as change for the supper" menu,
Butter Beans and Cheese' Heat hall a point of milk in a double boller, add a gill and a half. cf shredded cheese, 'and when it melts a pint of cooked butter beans mixed with salt, pepper and dry mustard. Add a teaspoonful of minced onion and continue cooking until the bearis are heat- ed right through.
Italian Macaroni
"Break half a pint of macaronk into small pieces, boll in salted water with an onton stuck with: cloves and a lump of butter. and drain when tender. Reheat in three gills of tomato sauce, to which have been added a gill of grated cheese and two tablespoon- fuls of white wine..
Creole Risotto,
These ways of utilising left- overs as the basis for casserole dishes have proved both econo- mical and appetizing..
With Cold Fork
Cold roast pork, or cold pork chope. Dice the pork, removing most of the fat, and put in a fry- Ing pan with some pork dripping." Add two chopped onion, one chopped green pepper. and а aced carrot, and season with salt, pepper, and a dash of sage. Fry 2 together lightly for several ininu+ tes; then turn into a cassergle, add a third of a cup of water, and cover with as many potatoes as desired, thinly sliced. Cover the casserole, and cook in a hot oven for half an hour,
Melt three tablespoonfuls of butter in a frying pan, add half a pint of rice and cook until well browned. Add a pint and a half ef stock, heat to boiling point, then turn into a double boller and cook until the fice is soft. Heap on a large dish, arrange grilled to- matoes "round, and pour över a -- sauce made by trying in three tablespoonfuls of butter, two ta blespoonfuls of butter, two table- Spoonfuls each of chopped onion and green pepper, one tablespoon ful of chopped tinted pimento and four tablespoonfuls of chop. ped mushroom. Thicken with two tablespoonfuls of flour, add half
pint of strained tomato juice, a little shetry and salt to taste.. Simmer until the flour is tacked.
Tomato Flan
For this dish put on the bottom of the fan case some tomato puree and sprinkle with some Alñely-chopped onion lightly fried in butter. Season and cover with an egg beaten in just under half, a pint of milk. Sprinkle anally grated cheese and brown in the veri. “
with
MUSHROOMTM OMELET
Take two eggs and beat to a stir froth; add pepper and salt; put into a pan a piece of butter the size of an egg. When melted, ahake till of a creamy consistency, turn the egg mixture into it:
then place in the centre a few- mushrooms, prepared at fol- lows:-Skin and break in pieces; in a saucebah, with oz. butter, pepper and salt and stew for $ minutes.
When the omelet begins to brown underneath turn it over on a hot dish and serve immediately.
WATERCRESS SOUP
Pick of the leaves from a small bunch of cress and wash them well. Put them into
ja Baucepan with a good plece of butter tan "egg" as the French cook says) and let them melt slowly. Now add about three-quarters of a pint of hot water, and a couple o large potatoes peeled and ent inthin slices Put on the d and boil quickly, for half an hour, Rub the whole through a slave, put the purée back on the fre and add two cupfuls of bolled mil Bring to the bod-for-s- moment, season it, and the soup Is ready.
Bind it with an egg-yolk, if you Hike.
DEVILED HAM
With Beef, Vešl, or Lamb's
Cold roast beef, veal, or lamb. Mince the meat, and moisten with salted water, Spread a layer of it at the bottom of the casserole then add a layer of chopped enlon, then a layer of canned corn. *Repeat as many times as desired, topping of with sliced tomatoes, cracker crumbs and butter. Bake in the oven for half an hour,
Mince the meat and cook for a minute or two with a little water
the casserole. Add a layer of in a saucepan. Then turn it into
chopped mushrooms, then two cups of cooked rice, then two hard-boiled eggs. Over it all pour 2 cupful of cream sauce, and bake in the oven until slightly brown. The mushrooms, should be fried or bolled beforehand, and seasoned to taste
Any left-over white fish, had- dock, cod, halibut etc. Put a layer of the Ash in the casserole, add
a layer of tomatoes, and then grated cheese. Repeat the process, pouring over the whole a cupful or so of cream sauce into which green pepper finely chop- ped has been added. More cheese may be added on top. if desired,
With Potatoes' «.
Left-over" potatoes, Mash up with hot milk and butter, then beat with two eggs, grated cheese, and chopped cooked pimentos, and bake in buttered casserole until brown and puffy. The more eggs used the lighter it will be.
OF
Beat up mashed potatoes with two eggs, three tablespoonfuls of four, and a pinch of baking pow der, and cook in small cakes either in a hot even or in a but- tered frying pan until well brown-
With Cabbage
Raw cabbage, sirred finely, and put in buttered casserole, Pour over it three well-beaten, season- ed eggs, top with grated cheese. and dabs of butter, and bake in oven to 20 minutes, removing casserole cover for the last five mutes
Jegg
NOODLE SOUP
Noodles
1 teaspoon Bait
Beat egg add salt. dent four to make Which can
d to the fing
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