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HONG KONG DAILY PRESS, THURSDAY, MARCH 21, 1935.
SURPRISES
STAPLES
SATISFACTORY SUBSTITUTES
It we cannot always afford the most rare and expensive foods we can frequently and extraordi narily good substitutes.
Turtle, for instance, is only for the few, but mack Terrapin mere- ly necessitates a visit of to the cold storage.
MOCK TERRAPIN
Cut 1 calf's liver into slices and fry them lightly in butter. Cut them into dice, dredge with flour and add enough water to cover the meat. Bepson, and simmer slowly for 4 hour. Hard-bol three eggs and cut them in rings. Place these round the edge of a dish and pour the mixture in the centre. This makes an excellent side dish for a luncheon party.
MOCK TURTLE SOUP
A fine soup for invalids can be "made froni 1 cal's foot, 2 ozs. ham, a small turnip and "carrot and 1 quart cold water. Scald the foot before using. Place the
MOCK SWEETBREADS
jib, cold'vesl
lb, ham or bacon 1 egg
1 teaspoonful chopped parsley Pinch of mace
Salt and pepper
1 pint of sauce.
CZ.
Make 1 pint of sauce as follows: Fry 1 silced onion in butter. Remove the onion and stir in oz, flour and fry til brown. Add pint of gravy stock, also some grated carrot. celery and turnip. Boll fill all aré tender then strain,
Now mince the meats together, add the seasoning, stir in the egg yolk and form into oval shapes, taking care there are no cracks. Brush them with whipped white of egg. roll them in crumbs and drop them in the boiling sauce. where they should stew for half ar hour. Serve on toast, in a ring of mashed potatoes.
foot with the ham and cut up WHITE STOCK FOR SOUPS vegetables in a pan. Add 1, or 2 cloves a little salt and the cold water Summer t stock is re- duced to a half-pint; strain and add to the liquid, some pieces of glutinous flesh from the foot.
PICNIC HAM
Picnic, or Forespur Ham 19 really the shoulder of pork cured" in exactly the same way as the Jeg. It is of a convenient size for a small family since a whole forespur ham weighing, about 5 lbs. will cost no more than Ave Dollars.
A good idea is to have this baked and served hot for one meal; the balance can then be cut to hold on subsequent oc- casions. The process of baking has
been described before and also a sultable sauce to serve with the hot dish (Bigarade Sauce, which was described last week). Tinned or fresh Brussel sprouts are the nicest vegetable to eat with hot ham. Cauliflower
braised celery are also good and falling these there are always tomatoes, which seem the matural accom- paniment to ham in any shape or form.
or
IMITATION GROUSE
Place half a smoked herfing inside a cleaned pigeon, roast in the usual way, basting well, Re- move the herring and serve the bird on a round of bread well soaked in brown gravy from the baking tin
MINT JELLY
Here is a recipe for a 'mint
Jelly which is most useful during the winter months in place of the usual mint sauce..
Peel and core some cocking apples, cover with water, and boil well. "Put in a muslin bag and let the juice drain out thoroughly. Add sugar to this juice (1 lb. of sugar, to every pint of liquid), then set to reball, adding some freshly chopped mint, Boil this mixture until it is ready to set. Put in small jars and serve with- -cold lamb.
BROWN SUGAR SAUCE
Brown sugar sauce is delicious to serve with steamed puddings 25 2 change from the usual variety of sauces, and it is good for children on account..of.. ita brown sugar content. Use equal quantities of brown and white
One and a half cupruls sugar. of each
should be sficient to make sauce for six people. Melt three tablespoonfuls of but- teria saucepan. Bir in smoothly three tablespoonfuls of flour Add the grated rind and Juice of two lemons and thres
cups of boiling water, and then finally the sugar. Stir well until the sauce thickens.
There are two varieties, White Veal Stock and Poultry Stock, The second is made by adding to the veal stock two old boiling fowls, which should be put in with the meat.
This recipe for White Veal Stock makes four quarts. The amount can, of course, duced by. reducing the gredients proportionatelly. Use either shin of veal
Ie in-
or
fresh lean veal trimmings, and take eight pounds of them. If you use shin, take the flesh off the bones and break them up as smill as possible. Put them into a stewpan with Ave and a half quarts of cold water.
Now bring this to the boil, skin
it carefully, and on the side of the fre let it simmer gently with the ld on for five hours. Now pour the stock, with the oones, into another pan, add the meat, a chicken carcass (and the chickens, if poultry stock is want- ed), three-quarters of a pound of carrots, an onion weighing six ounces stuck with a clove, a quar- ter of a pound of leeks tied up with a stick of celery, and a bou- quet of one bayleaf, an ounce of parsley stalks and a sprig of thyme.
Make up the
Ave water to quarts if necessary, bring to the boil, and simmer alowly for an- other three hours.
Then remove
the grease from the stock, and strain it into a bowl.
L:
As white stock should be as gelatinuous as possible, care should be taken to see that the bones are well broken up, and cooked altogether for at least eight hours. The stock will not be sa limpid as that made with beef, but it should not be cloudy, and ought to be as white and clear as possible.
Soup Without Stock
3
Many housewives imagine that they cannot include good, nou- rishing soup in the family menus because, they do not keep "stockpot." There is no doubt that meat or vegetable, stock is a great stand-by, especially where a large family has to be catered for, but its absence need not mean the total exclusion of soup from the dally fare. There are many. good broths to be made without the usual stock foundation, aa, for instance,...
POTATO CREAM SOUP
To prepare enough of this for
three or four people, allow one and a half pounds of peeled. potatoes to two medium onions, two ounces butter, a gill of cream, and a quart of water, with sea- sonings of salt, pepper and chop- ped parsley
Melt the butter in a pan and
add
the peeled and sliced onions, 200 the peeled and suced potatoes Fry slowly, without browning, for
Banana Or Plantain Recipes
BANANA ICE BOX COOKIES
Cream
cup brown sugar,
1 cup white sugar with
1 cup shortening. Add
1 cup mashed, bananas and beat
well Best in
2 eggs. Sift
3 cups flour with
teaspoon soda and work it
into first mixture. Add cup chopped walnuts. Form the dough into a roll and -place in the refrigerator-to harden. Slice in very thin slices and bake in a quick oven. Make six dozen cook- jes.
The next recipe is for banana nut bread, It is that delightful article which pauses just short of being either cake or bread but which can be used successfully RS either. It makes delicious sandwiches with mayonnaise and crisp lettuce leaves and is just the thing to serve with plain ge- latine, a cup of cocoa or glass of milk.
BANANA NUT BREAD
Cream
1 cup sugar and
cup shortening. Add
1 cup mashed bananas. Sift 2 cups four-with
4 teaspoons baking powder.
teaspoon soda,
1 teaspoon salt. Add to first mixture alternately with
2 eggs, well beaten and
3 tablespoons milk. Then stir in 1 cup chopped nuts. Bake in a
very slow oven for 11 hours
BANANA LOAF CAKE
Cream
1 cup sugar and
cup shortening. Add
14 cups banana pulp into which
you have stirred
1 teaspoon soda. Sift
24 cups flour. with
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
· AS A STUFFING
For stuming in poultry or wild
fowl add
1 cup mashed bananas to each
1. quart of dressing seasoned well with sage, onion and meat broth."
Bananas and chocolates have always been affinities in taste, so here they are together in a cake:
BANANA-CHOCOLATE CAKE
Cream
cup shortening and
1 cup sugar. Ada
2 large bananas, mashed and
beaten will, Add
3 eggs, well beaten. Sift together 24 cups four,
1 teaspoons baking powder 4 teaspoon soda
teaspoon su
3. tablespoons cocos, and stir alternately into first mix- ture with
1 cup milk "Bake in three layers for 20 minutes at 375 degrees
F. The icing for this cake is as follows:
CHOCOLATE-BUTTER ICING
Cream
6 tablespoons butter and mix in
1 cup powdered or confection-
er's sugar. Cream smooth. Melt.
2 squares unsweetened
until
choco-
late and stir into first mix-
·ture. Add
4 teaspoon vanilla and
1 banana, mashed Then stir in enough powdered sugar to make a spreading consis- tency; this will depend upon the size of the banana, you have used but it will take about
2 cups powdered sugar.
In the preceding recipes you will notice that soda is invariably called for, so if you add bananas
teaspoon cloves and stir inte to any of your own recipes be
Hrst mixture. Add
1 cup raising
1 cup chopped nuts. Bake slowly
in a loaf pan for one hour.
Celery
The best and quickest way to clean celery is to soak it in tepid water and brush it lengthwise with a small brush kept specially for the purpose. A final rinse under the cold tap showing leave it perfectly clean, for the brush- ing removes
any so that has lodged in the deep grooves: Celery that has become limp may be freshened if it is placed in a jug filled with cold water to which a pinch of bicarbonate of soda has been added.
A SUBSTANTIAL SOUP
Although Potage Livonien is rather more complicated than some soups, it is really very sim- ple:
1
Cut in thin strips some carrot, turnip, celery, leeks and onions and add a little chopped parsley. Cook all these in salted water for half-an-hour. Then drain them and stew them for a few minutes in butter, adding two tablespoonfuls of cooked rice. Cover with stock or water and cook till the vege- tables are done.
sure to use:
teaspoon soda in each
1 cuptu mashed bananas and
add
cupful more flour than your
recipe calls for.
THREE SUNDAY
DISHES
Breakfast
KIDNEY MAITRE D'HOTEL
Mix well together on a plate a walnut of butter, a teaspoonful of chopped parsley, pepper, salt and' squeeze of lemon juice.
Grill the kidneys and serve them on lightly buttered
toast with a dab of the maitre d'hotel butter on each
DINNER
́ORANGE · FRÍTTERS
Make a batter with a quarter of a pound of flour, lukewarm water, a tablespoonful of olive oil and the yolks of two ega Stir in lightly the stiffly whipped whites of the eggs.
Rub all through a sieve, season with salt and a pinch of sugar, and add a cupful of cream. Heat and try to a golden colour. through, bind with yolk of err and serve with fried croutons.
Dip quarters of orange in this
about
twenty minutes, then
gradually pour in the water, stir- ring all the time, and allow to reach bolling point, Searon-with- to simmer gently for an hour and salt and pepper, cover, and jeste half. Pass the puree through a
fine slave, return to the pan, re- heat and just before serving heat in the cream, Sprinkle with chop- ped parsley, and serve piping hot.
SUPPER
MARROW TOAST
Seal the end of a marrow bone with paste of flour and water. Boil for one and a half hours. Scoop out the marrow, lay it on toam season with cayenne and a dish of lemon juice, and serve scorch- Ing hot
HOW to TAKE
'ASPRO
FOR
DENGUE
AT the first signs
procrastinate:
of the dreaded Dengue don't
Take two to three 'ASPRO' tablets every two hours until the Fever abates and the pain ceases. 'ASPRO' is the greatest Fever Antidote ever given to the world. No other medicine has its anti-pyretic, anti-periodic and anti- germicidal propensities after ingestion in the system. ASPRO is far more effective than quinine and there are no harmful after effects. Make certain that 'ASPRO' is always in the home ready for any emergency.
DENGUE MALARIA and other
FEVERS
ALSO USE 'ASPRO' FOR-
Temperature Irritability Lumbago Asthma Rheumatism Toothache Earache Colds Sleeplessness Hay Fever Malaria Gout
always take ASPRO Feverishness Neuralgia Neuritis Headache according to the Sore Throat Influenza Sciatica Dengue
above DIRECTIONS
Alcoholic After Effects 'ASPRO' Gives Great Relief to Women When Depressed
Nothing Equals ‘ASPRO' for Dengue & Rheumatism
Dear Sirs,
Selby's Estate,
Ingham, North Queensland.
Having used your "ASPRO' for Dengue Fever and. also for Rheunadsm, I have found that nothing, equals ASPRO for relief from pain
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37F./33:
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For Malaria
Gentlemen.
Gladstone, Queensland.
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ELECTRIC STOVES
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