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HONG KONG DAILY PRESS, THURSDAY, FEBRUARY 7, 1935.
STAPLES SURPRISES
Salad Sandwiches.
Salad fillings always make most delicious sandwiches. A jar of filling may be made at a time and kept covered in the refrigera- tor until wanted. There is one chief difference between prepar- ing ingredients for salads and preparing Alling for sandwiches. That is; salads are mixed lightly, and refully. so that the ingre- dien.. l not be crushed or mashed while the opposite holds for the sandwiches Allinga.
Basic Allings' may be planned over much the same formula as one uses for salads. To each cup of substantial ingredient, such as flaked fish, ground ham, veal, pork, lamb, beef, or chicken, add, one-half cup of coarsely ground celery, one finely chopped hard- bolled egg and. a few chopped sweet pickles. with mayon- *naise sufficient to moisten to the consistency of a spread. The more thoroughly the filling is blended, the tastier the sandwich will be.
One cup of American snappy cheese put through the grinder with one whole canned. pimiento and blended. to the spreading point with mayonnaise makes an excellent filling.
... Hard-boiled eggs chopped fine may have pimiento and chopped pickles to "bind. Chopped olives may be substituted for the pick- les.
Cream cheese is especially po- .pular with the youngsters. One. three-ounce package may be blended with mayonnaise, and have a half dozen chopped stuff- ed olives and 2. couple of chopped, sweet gherkins added. Cream cheese with a small amount of drained crushed pineapple and mayonnaise makes a sweet filling. Chopped dates may be used fa- stead of pineapple.
Ground salted peanuts form a tasty base for a sandwich. Mix with mayonnaise and spread on one slice of bread, using a lettuce leaf, shredded lettuce or water- cress on the second slice.
As a variation, equal amounts of ground salted peanuts and ground fresh carrots may be mixed with the mayonnaise and used with or without the lettuce.
Besides the variety in fillings there is plenty of variety in the breads that may be used for auc- cessful sandwiches. Light or dark rye, white, whole wheat, gra- ham, Boston brown bread and several assortments of rolls may be used. A combination of two breads such as one slice of white with one of whole-wheat makes the sandwich just a little differ-. ent, and then, too, any of the breads may be toasted on one or both sides.
Generally, with salad Allings, only one slice is buttered while the filling is spread directly on the other slice. In order to spread butter properly on" sand- wiches, it is well to let the but- ter get room temperature and be fairly soft, so that it may be bea- ten to a spreading consistency. Instead of butter,, however, many now prefer to spread the bread with mayonnaise, as
this keeps moist and remains tasty, and is applied more quickly, If one insists on" the flavour of butter, equal amounts of butter and mayon- naise may be mixed and used as a spread,
COOKERY NOOK
I have mentioned Salade Loret- te, that delicious winter salad, but have never given a recipe for it. Here it 19.
Cut & beetroot and a head "of celery into dice, and prepare some Corn Salad or Lettuce by washing it and plucking off the best leaves...?
For each person allow a handful of the leaves and a tablespoonful each of beetroot and celery, Mix all together in a salad bowl and pour over a Vinaigrette French) dressing,
(plain
Mix carefully again after the dressing has been added; but be careful, fór, the leaves of the corn. salad bruise easily.
PLEBEIAN DISH FOR EPICURES
Economy is the fashion, but I doubt whether tripe comes within its.orbit. And yet there are some extraordinarily good tripe dishes. even if we except the notorious tripe and onions and the elabor- ate tripes a la mode de Caen. Fried Tripe, for instance, is really excellent, and so is cold trips as an hors d'oeuvre.
To take the latter first, this is simply thin strips of cold well- cooked tripe dressed with a plain French dressing (vinaigrette: one part vinegar, two parts olive oil, salt and pepper, perhaps with a dash of mustard and sprinkled with a little chopped parsley, and possibly chopped onion, too.
The fried tripe is also thinnish "strips of cooked tripe, which are.
Arst marinated in a half-and-hali · mixture of oll and vinegar. They are then drained and dried, and coated with flour; then either egg-and-breadcrumbed or dippėd in batter. But they must be served very hot,
To those who can afford a bot- tle of wine and a glass of brandy, this recipe a la dauphinoise should appeal. ·Melt a
good spoonful or butter in an earthen- ware cocotte or casserole, and put into ita turnip, two onions, and two carrots, all cut in rounds, a bouquet of parsley, tarragon, cel- .ery and thyme, a couple of pounds of dressed tripe cut in small
uares, a whole clove of garlic. and several pieces of bacon rind tied together.
30
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Put the cocotte on a quick fire, as to colour the contents slightly then pour in three-quar- ters of a pint of dry white wine and the same quantly of stock. Season with salt, pepper, two' elo- ves, and a pthch of nutmeg. Bring to the boll, cover the cocotte. tightly and, if necessary, seal it with paste of flour and water, and cook it in a slow oven for three hours.
Just before serving take out the bouguet, the bacon rind, and the garlic, add a small glassful of burnt brandy, and bring the tripe to the table very hot, with very hot plates to eat it from.
Nut Chocolate Bars
1/3 cup butter
1 cup light brown sugar 2 eggs.
1 teaspoon vanilla
teaspoon salt
2 squares chocolate; melted 4 tablespoons milk
1 cup flour
teaspoon baking powder 2/3 cup broken nuts
V
Cream butter until soft. Add sugar and mix until very creamy. Add rest of"ingredients and beat 2 minutes. Spread over-waxed pa- per which has been placed in a shallow pan. Bake 20 minutes in moderately slow oven. While warm cut in bars and roll in con- ` fectioner's sugar.
STALE BREAD
Its Usea
MASHED CARROTS
However nicely plainly cooked carrots are when properly mash- ed with butter, they can never compete with a puree made in his way. Cut the carrots th small pieces and fry them in but- **** with a sliced onion and a rasher of two of fat bacon. When all are lightly coloured, moisten with good stock, season with salt, pepper and a bouquet of parsley thyme and bayleaf, put on the Ud and Anish cooking.
When done, take out the bon- quet and the bacon, and pass the rest through a fine sieve.
Turnips may be cooked in the
same manner.
Apple Relish And A Sweet
APPLE CHUTNEY.-Feel two. large onions and slice them, as well as three pounds of peeled and cored cooking apples. Add a pound of raisins (less their pips), and put these three ingredients. through a mincing-machine. Now put the mixture into a saucepan with the julee and grated rind of two lemons. Add a 'dessert- spoonful of ground ginger, a pound and a half of brown "sugar, a tablespoonful of mustard-seed, salt, pepper, and a pint of malt vinegar. Bring to the boil, and simmer gently until the apples are tender, stirring it well mean- while. After bottling leave it for three weeks before you eat it. The delay will be well worth while.
WITCHES FROTH—Bake' two pounds of apples in the oven, and rub the pulp through a sieve. When cold, put this puree into a bagin with the whites of two eggs half a pound fine sugar; and the . Juice of half a lemon, and stir vigorously with a wooden spoon until the spoon stands up in the mixture.
J
Garnish with whipped cream on serving, and with any fresh fruit which goes well with apple.
MILANESE CUTLETS
THREE SUNDAY DISHES
Breakfast
SCOTS PORRIDGE
For each person allow a break- fastcupful of water, a handful of oatmeal and a saltspoonful of sait.. Boil the water in a sauce- pan, then gradually sprinkle in the oatmeal, stirring, all the time, When it bolls, cover the pan and let it simmer gently. beside the flame. Stir occasionally. In quar- ter of an hour add the salt, cover again, and cook for another ff- teen minutes.
Dinner
CHANCELLOR'S PUDDING
Butter a plain mould and line it with stoned raisins. Cover "the raisins with slices of bread and butter nearly half-inch thick, Beat the yolks of five eggs, add half a pint of milk, flavour it with. brandy (or other flavouring), and :- sweeten it with caster sugar. Pour this into the mould and bake in rather a quick oven for half an hour.
This is an Italian fashion of serving lamb or mutton cutlets. Trim the cutlets nicely, then dip them in melted butter. Now cover them with breadcrumbs and grat- ed cheese, mixed half and “half, Shakeoff what looss crumbs there are, and now dip the cutlets in beaten egg. Cover them again with the cheese and breadcrumb mixture. dip thêm finally in the butter, and then grill them gently. and slowly. Serve them with a tomato sauce.
FRENCH WAY WITH COD
France makes a delightful figh course with cod, thus: Take two pounds of the tail-end of a cod, and make a few scores on each xide of It. Marinate it for an, hour, turning. it over five or six times, in a glass of white wine, three spoonfuls of olive oil, salt, pepper, a medium-sized carrot, a medium-sized onion, a shallot, Anely minced, and three or four
and half a bayleat. parsley stalks, a sprig of thyme
Whisk the whites of eggs to a Arm froth with a Uttle sugar add-·. ed, pour
this over the pudding when turned out, and brown in the oven.
Supper
CHEESE OMELETTE
Beat up three eggs with a table... · spoonful of grated cheese, pep- per, salt, and made" mustard to taste. Make an omelette in the usual way and sprinkle grated cheese over.
Lemon-Coconut Cake
1/3 cup fat
1 cup sugar 2 eggs
à cup milk
2 tablespoons lemon juice
1 tablespoon grated lemon rind.
teaspoon salt-
2 cups flour
2 teaspoons baking powder Cream fat and sugar, Add rest -of ingredients and beat 3 minutes. Pour into 2 layer cake pans which have been lined with waxed på- per. Bake 25 minutes in moder-
tely slow oven.
Lemon Coconut Filing
1 cup sugar
3 tablespoons flour
2 egg yolks
cup water
3 tablespoons lemon juice
i
spoon salt
teaspoon butter.
1/3 cup coconut
Mix sugar and four. Add egg yolks, water and lemon juice. Cook slowly, stirring constantly, until filling becomes thick and creamy. Add rest of ingredients, Beat well and cool. Use as filling between baked cake layers. Cover When the hour is up, wipe the fish and put it into a thickly but-op and sides of the cake with white frosting made from left- over egg whites.
Btale bread accumulates In every household, but it need not be thrown away. Two glass jars should be kept in the store cup- board for brown and white crumbs. The bread should be dried overnight in the kitchen oven and crushed with 2 rollingpin. Some should be allowed to get golden brown and some to get crisp but not brown.tered fireproof dish! Strain the The brown crumbs are useful for covering the top of a boiled ham and for sprinkling on dishes to be browned under the grill. The white crumbs can be used for coating rissoles, fish, and cutlets.
Pleces of stale bread are excel- lent fried with bacon or crisply fried and served with soup, or for fast savouries. An excellent dighing up after dinner or rear-
breakfast dich is made by dipping thin pleces of bread into season- ed, beaten egg and trying in but ter. Or delicious fritters can be made by spreading the bread with jam, dipping in batter, and frying in boiing fat.
marinade through a fine strainer and pour it round the fish. Bring it to the boll on top of the stove. and brush the fish over with melted butter,
Cook it in a hot oven for half an hour or so ("Regulo" setting, mark 5), basting it now and again with the liquor
is ready, sprinkle the top of the About seven minutes before it
fish with breadcrumbs. last moment, squeeze a quarter of a lemon over the cod."
At the
Berve with ✅ bolled. : potatoes sprinkled with parsley and melted butter.
PEELING NEW
POTATOES
If you put the potatoes in a pour boiling salted and let stand.
will rub of
water over gurítil -cold, the Fossily. It is
to soak that way dishes,:"fom then the candy made ready
her time
put them
hen it is dinë
QUICK ACTION
with SAFETY
is the KEYNOTE of
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Pain
WHEN Headaches
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emergency. "ASPRO DOES NOT HARM THE HEART..
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Nerves were in a Terrible
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15/12/32
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