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STAPLES
HONG KONG DAILY PRESS. THURSDAY, APRIL 25, 1935.
SURPRISES
VEGETABLE DISHES IMPROVED.
By Eggs Butter And Cheese
The weather turfs aultry. But the family still eat three meals a day. And they must be complete" and well-balanced. That's where substantial vegetable dishes come in. Some of them make com- plete meals with the addition of bread and butter, salad and des- sert. And they're cheap because you can leave off meat.
vegetable" "dish
These
is
A hearty made up of two or more, vege- tables and has some added in- gredient, such as cheese, but ter or egg.
combing- tions are finished in the Oven arxi are served from the casse- role or baking dish, saving 'dishes. too. Garnishing just.. before serving sends them to the table in most attractive form.
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Garnishing Suggestions
The following are suggestions for garnishing: parsley, tender watercress, slices of hard-cooked- egg, threads of canned pimento, rings of fresh green pepper, cross sections of stuffed olives. spots of paprika, sprinklings of minced parsley, grated raw car- rots, chopped salted nuts, grated cheese and minced chives.
Both canned and fresh, vege- tables "may" be used, and the of these dishes very nature makes them ident as a way to Lise up left-overs. Macaron!. rice or any cooked cereal can be combined with one or more vegetables, too. A well seasoned white sauce, plain or with cheese added, often is used to blend the mixture. A good dish of this
Baked Cod's Roe
Fresh cod's roe is a very plea- sant dish.
"
Cook a pound and a half gent- ly in milk and water for half an hour, meanwhile chopping up a dozen sauce, oysters and a couple of anchovy fillets to make a for- cemeat with a quarter of a'pound of fine white breadcrumbs, an ounce of melted butter, and two "beaten eggs, seasoning it with salt, pepper and just a trifle of nutmeg.
Cut the roe into slices, spread- ing each with some of the for- cemeat, Arrange them in a but tered reproof dish, dust them. over with four, cover with small dabs of butter (or sprickle with Thelted butter), and bake fairly gently in the oven until browned.
"Some Like
tomato to serve
sauce with this; others prefer plain slices of lemon,
ન
PRUNE JAM
Have you ever tried this un- usual jam. It has a
flavour all its own,
delicious
well in Wash 21b. of prunes "cold water, put them into a pab. cover with cold water and leave to soak for 24 hours.
Next day, stew them gently with the rinds of two lemons up- til tender, then pass the prunes Break the through a sleve. stones and add some of the ker- nels to the pulp.
To every pound of pulp, allow alb. loaf sugar: Boll the sugar gradually with a little of the pulp, then add the remainder of the pulp and boll and stir fr twenty minutes, or until a lttle. will set when tested on a colú plate.
Stir in the strained juice of the lemons, and two or three blan ched bitter almonds. Continue. to "boil and stir for a few more minutes, then pour into warm, dry jars and tie down with greaseproof paper brushed on both sides with the white of an esg. Store in a cool, dry place::
11
sort uses cooked carrots and cooked macaroni in a rich chesse sauce and the whole is baked twenty minutes in a bot oven
Another good" dish combines cooked lima bears with kolled rice. The rice and beans are arranged in layers with thinly sliced cheese, Mülk is then pour- ed over the mixture, just enough mdik to make the combination pleasantly moist when served, Bake twenty minutes in a hot oven.
White Sauce
Peanut butter is added to thin white sauce" which is poured over diced, cooked potatoes ar- The ranged in a baking dish. "top is sprinkled with - buttered crumbs and the whole is baked for fifteen minutes in a hot oven."
Stuffed green peppers
and stuffed tomatoes furnish in- numerable Savoury combinatione. Did you ever fill tomatoes which have been scooped out, with a mixture of celery and blanched shredded almords? Cover with buttered crumbs and bake thirty
minutes in a moderate oven, Serve on rounds of hot buttered toast,
Either peppers or tomatoes may be stuffed with combinations of corn and beans, peas, limas and carrots.
Eggplant, cucumbers. squash. in fact all the summer vegetables can be used to make delicious, hearty dishes that are out-of-the- ordinary and inexpensive.
RHUBARB RECIPES
It's hard to resist a bundle of the pink rhubarb.
But though it's delicious stewed and eaten with custard, we have found that it can be the basis of a number of health-giving dish.
First, let me explain the cor- rect way to stew young chubarb, so that it keeps its pretty colour.
Wipe lb. rhubarb with a damp ... cloth, then cut it into inch lengths. Boll a small teacupful of water with 5oz. sugar, then add the rhubarb and gently sim- mer until soft but upbroken, The rind of a lemon or a clove or two or a pinch of cinnamon added when cooking, imparts a delicious flavour.
Surprise Rolis
Rhubarb rolls will surprise the family. Make a short crust with b. plain our † ib. lard or but- ter, half a teaspoonful of baking powder, a pinch of salt, and a teaspoonful of sugar. Roll out into strips four inches long by two inches wide,
Lay a strip of rhubarb on each. plece and sprinkle with sUKAI. Damp the edges and roll up, pinching the edges together. "Brush over with beaten egg, place on a greased tin and bake in a quick oven for ten to fifteen min- utes
Pink Meringu
Rhubarb Meringue is a delight- ful sweet. Cook fjlb. rhubarb in as little water as possible, then add 302." sugar and a little, corn-- Hour made" to a paste with cold water. Boil and stir for two min- utes until it thickens.
Remove from the heat. Stir in the yolks of two eggs, i pint of milk and a nut of fresh butter. "Pour into a buttered ple dish and bake in a slow oven for one hour.
To make the meringue," whip. the whites of the eggs to a stiff froth with a little caster sugar, spread over the rhubarb mixtare, then return to a cool.oven for the meringue-to set. Decorate with whipped cream and stripe of angelica
MUTTON MENUS
When we plan a meat pudding most of us think. of beer, but. mutton makes a most savoury
ome.
It should be served with mast- ed potatoes add boiled parsnips:
This is how it is made....
Mutton Padding
Cut cold mutton in small pieces). season with pepper and salt, and " a teaspoonful of mixed herbs. Suce thinly a medium-sized onion .. and mix with the mutton, then sprinkle over a pinch of powder- ed sage.
Line a pudding basin with a" plain suet crust, made by mixing together lb. flour and 4 oz. shredded suet, a pinch of salf and sufficeint cold water to form. a smoothpaste. Pack in the meat and onion mixture, Bour over a cupful of stock, or a meat cube dissolved in a cupful of hot water. Roll the remaining crust out to form a'ild Wet the edges. and pinch together.
Cover with a plece of greased paper and tie down with a cloth Steam for three hours.
Another good way of serving mutton.
Mock Goose
A savoury way to cook breast of mutton.
2
Remove the bones from breast of mutton, flatten out the meat and sprinkle with pepper. Make a stuffing with onions and sage and breadcrumbs, and lay or the meat, Roll and tle the meat, then bake in a hot oven for 21 hours. Serve with apple sauce and mashed potatoes.
FOOD IDEAS
For The Picnic
The picnic season is here once more and that means that ham- pers are being dragged out of hiding and ardent lovers of the out of doors are comparing sand- wich spreads and picnic foods.
Before offering any recipes as our contribution to the summer season, we feel that it would first be better to offer some pertinent
suggestions for comfort and safe- ty. First of all, see to it that a first-ald box is part of your equipment, and that the box is properly filled with lodine, gauze bandage and dressing, adhesive plaster, safety pics and an qint- ment to relieve stings or burns. If you remember to take a plece of netting to prevent files and · other beastles from getting in the provender, it will add to the success of your alfresco meal, It is nice to lead a gypsy ex istence, but comfort should be paramount.
SOME FOOD HINTS
. มุ
Now for some food hints. To cook several foods in one pot, tle each separate food in Wax paper and the flavours will not mix. Take orange juice and grapefruit juice in goodly quanti-:: ties, but take it in cans, dellelous and economical: no bother and ready" when you want It, In- stead of open face pies, so much liked at picnics, put appropriate. Aling into thin pastry, roll up and bake. Made this way, the contents will not leak.
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Pancakes made from prepared pancake flour, cooked over an open fire, and served with syrup and coffee make an excellent outdoor mesi. The new deep sectioned frying, pans are very convenient for outdoor cooking. since different foods can be cook- ed in the pan at the same time. Bandwiches can be made from packed and canned ingredients. Packages of cookies of various favours will go nicely with the various foods and give them a party flavour. But perhaps your culinary ambitions run beyond sandwiches? Then, what about
this picnic stew?
A PIONIC STEW
Prepare it at home in a cüise-
before starting cover tight
NEW WAYS WITH APPLES
One uncommon way of serving apples is "to wash them well and cook them whole, without peeling. ing a sugar and water syrup until they are quite soft. Rub through a sieve, add lemon juice' to the puree, and stir in gelatine which has been melted in a little hot water-allow half an ounce of gelatine to one and a half pounds of apples. Add also a couple of teaspoonful of rumor cooking sherry if liked. Moisten some small individual moulds, divide the puree between them. and leave in a cold place to set. Turn out when required, and de- corate with whipped cream.
By the way, when BAKING APPLES, do them in the French fashion for a change. Core them, leaving quite large spaces, cook `in syrup, take up, arrange on a dish, and all the centres with chopped dates ar raisins, or both, and sprinkle with chopped dates or raisins, or both, and sprinkle with desiccated coconut and
sugar,
The good old-fashioned APPLE CHARLOTE is much improved' by the addition of crab-apple jelly- or any kind of fruit jelly, though the crab-apple is preferable for its distinctivé davour. Grease a fireproof dish with butter, put in a layer of sliced apples, sprinkle with sugar, add a layer of bread- crumbs. then a thin one of the jelly, and continue thus until the dish is full, making the last layer one of jelly. You will be surprised" at the difference which this addi- tion makes to the dish.
Tea-Time Dainties
The tea-table which is spread with a variety of dainty cakes is a pleasing sight, and if these cakes are home-made it is more pleasing still!
1.
Some 'simple, recipes have been gathered from an old note book. They may prove useful.
CURRANT SCONES ...
Sift half a cupful of flour, and add to it one and a half cupsful. of fine breadcrumbs, half a tea- spoonful of salt, and three tea- spoonful of baking powder. Mix well, stir in one and a half cups- ful of milk and leave uztül the moisture has been absorbed by the dry ingredients Add half a cupful of washed and dried cur-
the oven rants which have been reated in until they are plump. Finally mix in two tablespoonful of melted butter. Grease a girdle, drop the mixture ic spoonstut "on it, and bake until cooked, turning only once. Serve these cakes with butter and honey. They are delicious!
For Old Fashioned Coffee Buns, sift half a pound of flour and "a" a teaspoonful of baking powder into a basin. Rub in two ounces of butter, add two ounces of sugar and beaten egg, and a desertspoonful of strong coffee. which has been allowed to grow cold. (Coffee essence may be used instead if preferred). Stir in a little milk if required to form a firm dough, roll this frita buns, brush with beaten egg. sprinkle with fine sugar, place in a floured tin and bake in a hot oven.
iy to keep hot and your mair "dish" will be all ready to pack) and carry. Chop one small onion and shred one small green pép÷: per. Put in frying pan and cook until onion, browns. Add two cups tomatoes, half teaspoon salt. quarter teaspoon paprika and cook until most of the mots- ture has evaporated Mix with two cups of cooked rice and place. in an oiled casserole or baking. dish. Cover top with bread crumbs and bake for twenty minutes in moderate oven,
Broiled bacon is always a stan- dard al fresco, dish, and a new favour can be given to this favou-- rite by brolling the bacon stride on Jeticks.util nearly done. Then put a marshmallow on the End of the stick, „wrap – bacon, around it and toast until the marshmallow is done.
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