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HONG KONG DAILY PRESS, THURSDAY, FEBRUARY 28, 1935,
SURPRISES
STAPLES
Cookery Nook
PUREE SAINT-GERMAIN
In other wards, fresh pea soup This is made with consomme. Boll just over a pint of shelled peas in salted water, and when they are done, drain them well and pound them in a mortar. Add then a pint of consomme (veal or chicken, mix and rub through a tammy cloth. Heat up till the puree is at the right tem- perature for serving, and finish with a little butter. Garnish with a couple of tablespoonfuls of freshly-cooked
peas and a few leaves of chervil.,
A variation, if you like mint, is to add to the peas, while you are cooking them, two or three small sprigs of this delicious herb, In this case, cherv is omitted from the garnish, and a few very tiny mint leaves are substituted NEW POTATOES A LA CREME
Cook the potatoes, witnout peeling them, in salted water, ane as soon as they are ready, peel them and cut in toekish rounda. - Put them into a shallow sauce- pan or frying-pan with enough boiling creani cover them, sprinkle with pepper and a little more salt, and let the cream re- duce tul thick. Then, at the last, pour in enough fresh cream to Correct
sauce.
to
the consistency of the
CHERRY CHEESE
of
The old-fashioned custom making cheeses instead of jam has much to be said for it, and those who like a "thick" jam will. "do well to experiment with cher-
ries.
Cook some stoned cooking cher- ries until they are soft, and then rub them through a sleve. Allow half a pound of sugar (or more, if the fruit is too sharp) to each pint of the pulp. Bol the pulp. stirring well, til it is a thick paste, then take it off the fire and stir in the sugar. When this has quite dissolved, bring to the boll and boil' stirring all the time, tall the paste begins to leave the sides of the pan. When it comes away quite cleanly, the cheese is done. "Pour into small pots.
Some people like to serve these 'cheeses as a sweet.
They will not keep so well as jamus.
TOURNEDOS
Here is a charming and quite simple way of sending a dish of tournedos to the table,
Cut some slices of stale bread of the same size as the tournedos, and fry them in butter. Drain them well and use them to put under the tournedos, which are garnished with an artichoke bot tom on which are set a few tiny new potatoes the size of a small nut. The artichoke bottoms and potatoes should be tossed in but- ter before being used as a gar- nish
Hand Bearnaise sauce separ- ately.
HOME-MADE ROLLS
These are delicious served hot with butter or jam, or opened and alled with cream and jam like Cornish splits.
Put one pound of fine sieved. our into a basiri with two tea spoonsful of baking powder and a good big pinch of salt. Mix well, make a hole in the middle, and pour in gradually nearly half #pint of milk Mix to dough, cut this into pieces, shape each piece into a small roll, and make three cuts on the top to allow the dough to rise well Bake on toured tin-in-a-fairly, hot oven Stor ofteen to twenty minutes.
and
CHEESE BISCUITS,
KIDNEYS SAUTES ·
TURBIGO
A' dish often found on restaur- ant bills-of-fare la Kidneys sautes- Turbigo, but it is not always pre- "pared as it should be. Correctly,
It consists of skimmed and halved" sheep's kidneys fried quickly in butter, "and served with a garnish of grilled chipolatax sausages and small cooked mushrooms and plenty of tomato-flavoured half- glaze sauce poured over them. The
sauce should be seasoned rather more highly than is usual.
LEARN TO UTILIZE
LEFT-OVERS
No matter how carefully we plan and purchase, latt-overs fre- quently occur in every family. Just as a business man is careful that there are no "leaks" in his business, so must, the homemaker.. avoid them in hers, by using these left-over foods to good advantage.
Left-over dishes, need not be monotonous; there Bre m23y dishes made from remnants of
STUFFED MUSHROOMS yesterday's dinner, so good and
Chop up half-a-dozen mushrooms and mix them in a stewpan with a little chopped bacon salt" and pepper to taste. Try these to- gether for a few moments and add the yolks of two eggs. Stir until cooked; then prepare some large flat mushrooms by peeling and cutting off the stalks only. Fill them with the mixture and cover with bread crumbs and little bits of butter. Put on a greased dish and brown them in the oven. When cooked arrange
on a dish and pour a little thick- ened brown sauce round them.
HUNGARIAN GOULASH
Cut a pound of rump steak Into small pieces and atrange them in a casserole. Season well, and place on top a layer of onions which have been sliced or diced. Follow with alternate layers of meat and onions till the dish is practically full. Cover with cold water, place the casserole heat or in the oven and bring to the boll. Now lay on the top
over
enough sliced tomatoes. to cover the top layer. See that the lid of the casserole fits well and allow the contents to simmer gently until they are tender. The dish usually takes about two hours. Now season again, recover, and allow to simmer for another half- hour.
CARROT SALAD
so attractive in appearance that" even the most critical of familles will pronounce the excellent.
Your family will enjoy having the dishes suggested below served to them and you will find them easily prepared and budget say- ing.
Left Over Roast Pork With Spaghetti
2 cups Cream of Tomato Soup. 1 teaspoon salt, teaspoon pepper, teaspoon celery salt, and ecok slowly, until thick and rich-about- hour. Add 2 cups cold cooked beef or veal cut-in small pieces or an equal amount of cold sliced mcat, heat thoroughly and serve The recipe serves six,
Left-Over Beef Stew Or Quick Beef Stew
Place 2 cups cold roast beef, cut in cubes in a saucepan Add 1
1 cup gravy, cup Tomato Ket- chup and enough cold water to
cover.
Add 3 small onions, whole and simmer for hour. Parboll in bolling salted water for ten 'minutes. 2 cups diced carrots. Add 2 cups diced potato and parboll about ten minutes longer. Drain vegetables and add to meat. in saucepan. Season using 1 tea- spoon salt, a dash of pepper, 1 Cook 1 medium minced onion,
teaspoon sugar and teaspoon and cup finely chopped celery in
Worcestershire Sauce. Allow to 4 tablespoons butter until tender.
simmer for 3. few minutes. Add 14 cups diced cooked pork, Thicken, if desired, with a small sprinkle with 1 tablespoon flour, amount of flour blended with cold and brown. Add cup milk or water. This makes a deliciously water, stirring until thickened, flavourful of beef stew. It may be "then add 1-31 oz. can Cooked placed in a casserole, covered with" Spaghetti, 1 teaspoon salt, tea-biscuit dough and baked to pro- spoon pepper, 1 teaspoon Worces duce an excellent meat pie. tershire Sauce, and cook unit11 Spaghetti is thoroughly heated. Serve hot, and sprinkle with American cheese.
Pork With Mustard Sauce
In
Melt 2 tablespoons butter skillet. Add 2 tablespoons flour and brown slightly. Add 1 cup milk and stir until sauce thickens. Season with 2 teaspoons Pure Mustard and Place 8 to 10 slices of pork in sauce and allow to remain till they are heated through. Serve on-slices of bread, buttered, and toasted on both sides.
teaspoon sal
Meat And Tomato Sauce
Melt 2 tablespoons butter in a frying pan, add 6 medium sized onions thinly sliced, and cook over a low flame until slightly brown, stirring frequently. Add
· APPEL, ORANGE AND LEMON TART
Here are two salads, one from Italy the other from America. Boll half a dozen large carrots in water till they are tender. Drain them and let them get cold, put them into a salad bowl with a
Make a flan case, or line a plate couple of bay leaves and some to a pulp and take a pint of it. with pastry. Cook some apples chopped onion and celery, and dress with a little white wine vinegar. This is the American one. Arrange thin slices of cold .cooked carrot on lettuce leaves
and pipe a rosette of cream cheese in the middle. Sprinkle with plenty of firely grated raw carrot and serve with a dressing of two parts olive oil, to one of vinegar, seasoned with salt and pepper.
NEW RECIPES
While warm, add three ounces of castor sugar, the name of butter, and the juice of a lemon and of an orange. When the mixture cools, stir in the yolks of half a dozen eggs Fill the tart and bake in the usual way.
a
WELSH TAFFY
Put one cupful of batter into saucepan to melt. Add one cupful of warm water and two cupful of brown sugar. Bring slowly to boiling point, then let Pineapple Cream-Cut some the mixture boll without stirring tinned pineapple Into small pieces,till a little in cold water becomes and use the juice for dissolving brittle at once. a pint packet of pineapple jelly, making three-quarters of a pint of liquid altogether. Mix Jelly and pineapple, leave till just be ginning to get, and then fold in a quarter of a pint of whipped cream. Bet in serving-dish.
Stuffed Celery.
Press cold cooked sausage meat into celery stalks and serve with salad dressing."
Scrambled Eggs and Celery. Scramble some eggs in the usual way until just beginning to thicken. Then to every egg used add a tablespoonful of finely chopped raw, celery, and complete the cooking. Serve on toast.
grated cheese, mix well, and make a soft dough with milk, or milk and water.
This taffy must be watched, for, in spite of the butter, it may burn just before it is ready to turn out. Pour it into a shallow buttered in, and, when slightly cold, mark it into even squares. It should break easily when cold.
EGG CANAPE
two-inch rounds of hot but- tered toast
hard cocked eggs sardines tablespoons Pickles
chopped, sweet
2 tablespoons salad dressing 2 tablespoons lemon juice
tablespoon chopped parsley Cut eggs in halves, remove and Wash yolks and slice wh egg yolk sardines, sweet
dressing, lemo
prend on
sley.
left-Over Beef Casserole
Mix 2 cups ground-cooked-beef, 1 cup bread crumbs. cup milk, slightly beaten eggs, 2 table- spoons Chili Sauce, 2 tablespoons melted butter 1 teaspoon salt, teaspoon pepper, and place in buttered casserole or banking dish. Cover top with battered bread crumbs or buttered Rice Flakes. Bake in a moderate. over 1375°F) for about hour. Serve hot.
Baked Hash Casserole.
Mix 3 cups cooked meat, chopp- ed (veal, pork, or combination of meats) 2 cups fresh bread crumbs, 1 cup Cream of Pea Soup (can-- ned) and a dash of pepper. Put in a buttered casserole, cover with buttered crumbs, and bake for 20 minutes in a moderately hot oven (400°F) Serves 5.
GINGER PUDDING
Shred finely two ounces of suet, add an ounce of brown sugar; two ounces of fine breadcrumbs, two ounces of self-raising flour pinch of salt and a heaped tea- spoonful of ground ginger Mix to- gether a beaten egg, a tablespoon- ful of milk; mix well with the ful of treacle, and a dessertspoon--
dry ingredients. Put into В greased basin immediately, the on a piece of greaseproof paper, and steam for two hours. Serve with the following sauce. Mix smoothly:"& dessertspoonful of cornflour with a drop of cold milk, then stir this into a break- fastcupful of boiling milk. Add a heaped, dessertspoonful of sugar and stir until it thickens Cook for a couple of minutes, then remove the pan from the heat add the beaten yolk of an cgg and a few drops of vanilla essence. Mix well and" put on a low heat again until it thickens, taking care it does not boll. This pudding is enough for three-per- sons..
GOLDEN GATE SALAD
tablespoons mayonnaise
1 teaspoon French dressing
teaspoon Worcestershire sauce
2 teaspoon lemon juice to teaspoon salt
1 tomato, deed. Cards
cop lettuce, cut coarsely slice pineapple, diced
cup shredded chicken, crab, lobster as shrimp
may
of flour, ding pow
poonfula
Roll out qua thick cut with a small round
tter, prickend
sted cheese, and
are eaten with the in-
Ado half a pint of
oyen for twelve minutes.
and watermé
anaise, French dress-
ershire
opped hard
beeta: Gar
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