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HONG KONG DAILY PRESS. THURSDAY, MAY 23, 1935.
STAPLES PRISES
Poached Eggs-But Not
On Toast!
CARROTS IN THE MENU
!
There are many ways of hery- cayenne pepper, then with light- ing the familiar poached egg. ly browned butter and browned other than on toast. French quickly. chets have all sorts of ideas on the subject. Here are ten for a start.
POACHED EGGS. ARGEN. TEUIL-In tartlets spread with
little
and then asparagus covered with a creamy asparagus puree.
1
EN BERCEAU-In scooped out halves of baked potatoes $m
garnished their jackets).
with chicken puree (from left-over cold chicken i and served with white aurora sauce. which is a sauce made with chicken stock and well favoured with tomato puree.
MORNAY.-Or "fried bread coated with cheese sauce, then sprinkled with grated cheese and browned quickly is the oven.
A L'ANGLAISE O toast, then sprinkled with grated cheese and
COOKING IN -
CASSEROLE
Housewives should ring the changes un delicious and tempt Ing-looking cold dishes for -sup- per or, wiser still, they take ad- vantage of casserole cookery.
Cheaper cuts" of meat can be utilised, and måde delicious and since all sorts of vegatables are coaked im practically their own juices a; the same time a more beneficial and nutritious meal is secured at less cost.
Remember that seasoning should always be added before- hand, and that the julciest in- gredients should be placed on top; then, when cooked, the best favour is secured.
RABBIT OR CHICKEN
Rabbit or chicken, jointed and fried, then packed in a casserole with onions, carrots,, potatoes. butter beans or celery, tastes de- licious, especially if a few force- meat balls, or tiny sausages, are fried just before serving and add- ed.
A "ragout," or hot-pot, can be. made in a casserole. Once the contents of the earthenware ves- sel comes to bolling-point heat may be reduced, and the entire dish then looks after itself. Only a glimmer of gas is then required if the lid of the casserole is tight- Allting.
Breast of mutton, veal, scrag or mutton: the cheaper cuts or beet may be cooked this way with getables. It may be worth while using white vegetables, such as celery, onions, artichokes, pota- toes, butter or haricot beans, or turnips, with white meats such as rabbit, chicken, tripe; veal, lamb, or mutton With beef tomatoes and carrots, as well as peas, may be used,
A FRENCH DISH
A French dish, "Cassoulette" is delicious icr spring-cleaning time, as it can be left to cook for as long as you please. First brown, in frying fat, the meat' you intend to use, beef, mutton, veal, rabbit" or chicken. Pack al- ternate layers of soaked haricot or butter beans with layers of meat, seasoning each layer and cdding sliced onion (or garlic to taste.
Slice up enough sausager t well cover the top, and ther sprinkle these with browned breadcrumbs: Pour in about, an inch of water, that is sufficient to", come up one inch in the cas- serole. Bet in the oven, or over u gasring, with an asbestos · mat beneath the casserole, and for six to eight hours.
Maitre d'Hotes
cook
Cream the butter, and add to It, for every two ounces, a tea- spoonful of chopped parsley, a ilt- tle salt and pepper and a few drops of lemon Juice. This is generally used with grills, whee ther fish or meat.
a
mince of
BERGERE.-On lamb mixed with mushrooms the egg covered with cheese sauce.
and then browned.
INDIENNE-On little heaps of plainly bolled rice, the egg coated with curry, sauces,
ITALIENNE-ON
bed of spaghetti. masked with tomato
sauce
MAINTENON-I tried bread hollowed out and garnished with mushroom puree. the egg covered with creamy onion" sauce then browned.
and
Many people who do not care
for carrots served alone "will re- tish them in combination with other vegetables.
POTATO AND CARROT PUDDING
CARROTS AND CORNED BEEF
Reheat a can of corned beef and krrange ទេព
platter. Around the sliced beef buttered slices of bolled carrots cut lengthwise. The corned beef and carrot Mavours combine de-
CARROT TIMBALES
Dice:
llelously 1 cup uncooked carrots and 1 cup uncooked. potatoes. Put through the food chopper and measure the pulp again, adding and potatoes if
more carrots
there are not two cupfuls, Sift 1 teaspoon baking powder and 1 cup flour, stirring this into the potato and carrot pulp.
Stir in 1 cup sugar, 1 cup teed- less raisins. Pinch of salt. 1 tea- spoon ground cinnamon, 1 tea- spoon ground nutmeg and melted butter.
cup
Add 1 cup chopped cut meats. Put into a buttered mould and steam
Serve with cream or pud-
FLORENTINE-In" fried bread hollowed out and garnished with spinach puree, masked with "ding sauce. cheese sauce.
་་
HOLLANDAISE.-In fried bread " hollowed out and garnished with salmon, the esg coated with Hollandaise sauce.
Light Luncheon Dishes
A Dainty little lunchson dish may be prepared with veal chops, mushrooms and tomatoes, thus...
Allow a chop for each person, and for four chops allow two tomatoes four large mushrooms, quarter-pound butter, half a le- „mon, one onion, and a little corn-
flour.
Put the prepared chops in an earthenware oven dish, sprinkle with lemon juice, and seasoned with salt and pepper. Cut the
onion into very thin rings, lay these over the chops, and add to each a good piece of butter. Cook for half an hour in a hot ovena basting frequently.
Fry" the mushrooms and halved tomatoes in butter., and season lightly.
When the chops are cooked, take them up without removing the onion rings, place them in a hot dish, put half a tomato on eách, and a mushroom on each tomato Garnish with parsley. Pour the liquor in which the chops
cooked through a sleve, add a little stock if neces sary, and thicken with cornflour. Cook for a few minutes, then pour over the chops.
Mince
were
AMERICAN STEAK
a pound of beefsteak which you have freed from tat and gristle. Melt some butter in a stew pan. and add two diced onions. When the onions cooked a little, add the minced steak, and try lightly.
are
Meanwhile boil eight ounces of spaghetti in salted water for I- teen minutes, stralp, and add to the other Ingredients in the pan. Season with salt, sprinkle lightly with paprika. Pulp four good sized tomatoes, break a small washed cauliflower into sprigs, put these into the stew-pan, cover, and simmer the contents slowly for forty-five minutes. At the end of this time turn the preparation into a well buttered earthenware dish, sprinkle with breadcrumbs, dot with butter, and brown in a hot oven, or under the grill.
"CUCUMBER SAUCE
CUCUMBER SAUCE
Brown
1 tablespoons flour in
2 tablespoons oil; then add
1 cup beef stock. teaspoon salt
4 teaspoon black pepper.
Thicken slowly and add
4 tablespoons viregar
1 raw chopped onion
1 teaspoon onion
1 teaspoon sugar.
1 tablespoon chopped capers 2 tablespoons chopped raw of
pickled cucumber,
SCALLOPED CARROTS AND ONIONS
:
Slice enough Carrots to make three cups and boll tender in. salt water. Chop finely.
1 cup cooked onions. Butter a baking dish and arrange a layer of carrots in the bottom. Cover this wih a layer of onlons and then put the remainder of the
carrots on top.
"Pour over this 1 cup milk thickened with 1 tablespoon four. Cover the top of the dish with bread crumbs and dot generously "with butter."
FIG. AND GINGERTM
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Do you know that figs and ginger flavour go well together?
Chop los. fg nid dos, preserved ginger very small, add the grated rind and juice of half a lemon.
Mis for four, 301, breadcrumbs, ant, shredded miet and a pinch of sult with so, suger. Stir in the fys and ginger, then a
beaten egg and sufficient milk to form a Amooth dough.
Press the mixture into a butter. ved basin and steam for three hours. Turn out and serre with a_west, white, sauer.
Pancakes
Pancakes for dinner to-night can be quickly made, Mix to- gether in a basin a quarter of a pound of flour and a teaspoonful of salt...
Make a hole in the middle of the flour and break in one' raw eggs. Pour on it about two tablespoonfuls of milk., and stir
amoothly with a
wooden
spoor. When this is as thick S very thick cream add more milk till all the flour is mixed in with about a quarter of a pint of milk. Then beat well for Ave min- utes. Then add the remains of half a pint of milk, stir, in, and let the batter stand two hours. When ready to make the pan- cakes strain it into a jug.
Melt three, ounces of lard in a small saucepan, and pour enough of it to make a thin Alm of fat over a small frying pan.
When this fat begins to smoke pour in enough batter to thirdy cover the bottom of the рап Let this set over the gentle heat of the stove; shake it gently to be sure it is not sticking, look underneath, and if a good brown toss it over to the other side. When this side is also brown slip it out of the pan on to a piece of paper dusted with caster sugar. Squeeze over 猪 little lemon juice and dredge of cas tor sugar.
Roll up lightly,' and keep warm while you make more pancakes.
BUTTERS
Butters of various kinds are used in the kitchen- occasionally. for the flavouring of such plain sauces as Bechamel and Veloute, but more often they are wanted as a garnish to certain fish or meat dishes, or, for the prepara- tion of "savouries. 1 will give "a few of the more common butters for the use of those who take a pride in their cooking
Wash and scrape and cut Into" alices carrots to make, four cups. Cook until tender, adding 2 tablespoons butter. Drain and add pepper and salt to taste. Put the mixture into buttered moulds. Set the moulds in a pan of hot water, cover with buttered paper and bake for 15 minutes.
RAW CARROT AND CREAM ·
CHEESE
Shape cream cheese into the form of carrots. Roll each plece Into grated carrot. covering the surface well. At the large end "of each "cheese carrot”, ingert a sprig of parsley. This is an at- tractive way of serving raw car- rots,
GLAZED CARROTS WITH PEAS
Scrape three medium-sized!
carrots and slice into quarter- Inch, silces. Bol for 15 minutes in salted water, then drain and put into a pan. cup butter i cup sugar and 1 teaspoon of mint leaves, Anely chopped. Cook
slowly until the carrot slices are soft and well glazed. Drain heat and season to taste. 1 tin
of green peas. Heap the peas in the centre of the serving dish and arrange the glazed carrots around them.
CHOCOLATE PUDDINGS
These two puddings. which are extremely light, will appeal to children who will not take ordinary
For milk puddinga. chocolate semolina pudding, blend together an ounce of semolina and an ounce of grated milk chocolate with a litle cold milk until smooth.
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Ball up the rest out of a pint of mlik, and pour on to the semo- ilna and chocolate, stirring a'l the time. Return to the sauce. pan, and add about a tablespoon- ful of sugar,
Simmer for ten minutes, stirr- ing constantly. Take of the heat and add the beaten yolk of an egg and a tew drops of vanilla essence
Pour into a greased ple dish, and lightly fold in the white of the egg, whisked to aatif froth Bake in a moderate oven for about twenty minutes.
For chocolate sponge, break up three or four small stale sponge cakes and pour a little milk over
them them to soften
Then make a smouth' paste with cold milk and dessertspoonful of chocolate-powder and a table- spoonful of cornfiout.
Add to a pint of boiling mŋk together with a tablespoonful of sugar, and boll for a few minutes, stirring well. Pour this over the sponge cakes and mix well to- gether; then put in a mould to set, Turn out and pour a little cream over it just before serving.
NUT BARS
Peel some nuts and chop them as finely as possible, making two teacupsful when chopped, Any do-mixed kinds of nuts will ones, peanuts, walnuts or brazils.
But them into a basin and nitx of icing sugar, with a pound then stir to a smooth cream with the slightly beaten white of an egg, adding, if necessary, a little cold water; If lemon flavour is liked, use lemon juice Instead of water. Turn the mixture of to a board, khead it well, then beat it into a square block, about am:{ -inch thick - With a sharp knife. cut the block into bars and leave in a cool place to dry.
Colbert
This is the butter used for the famous sole of this name. Very often plain Maitre d'Hoțel butter la substituted, but it should really be Maitre d'Hotel butter with the addition of a tablespoonful and a half of pale melted meat glaze and a pinch of chopped tarragon to every quarter of a pound of the butter
HOW TO TAKE 'ASPRO'
FOR
DENGUE
AT the first signs of the dreaded Dengue don't
procrastinate:
No
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. 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 & P ́eumatism
Selby's Estate.
Ingham, North Queensland, Dear Sirs,
Having pred your "ASPRO" for Dengue Fever and also for hennialism, I have found that nothing equals 'ASPRO for relief fram pain.
1 WAS TOY bad, the last week in December, an could not sleep, with Rheumatism in my legs. A neighbour called to see me, and she roll me that 'ASPRO Tablets were good for pains. I straightaway sent to the chemist for a bux el 'ASPRO, and I can arathisly say that I was surprised at the relief I got after king the first to ASPRO Tablets they took away the pain and I could sleep of a night. i took three Tablets a night for four nights, wind they relieved me, add now I am as well as ever.
Yours faithfully. (Sgd.) (Mrs.) FLORRIE LOVE
37F/33.
‘ASFRO' Works Wonders
for Malaria
Gentlemen.
Gladstone, Queensland.
I think it is up to me to let you leave Bow I have benefited by “ASPRO." Ever since 1910 1 have been a marter to MALARIA FEVER, kaving contractné, samme in Rhodesia, German East Africa and the Straits Settlements..
came 10 Australia fram the latter country f years agy, and for the first two and a half years was continually in hospital in Victoria and New South Wales. Dis arriving In Queensland, a friend advised me to try ASPHO." I did, and it has, worked wonders. 1 still continue to get slight attacks of Malaria, bat And H take a law ‘ASPRO Tablets and hot lemon water, sod test a few hours, I am quite, O.K. again.
I woukid's be without "ASPRO for zxything and simtys carry a box about with me, I cus thoroughly recommend them in anyʊde suffering from the pe malady
LI
This testimonial ́an unsolicited and you may make
Any use of it thay you think át
Yours faithfully, 4. HAY.COGHLAN
DODWELL & CO., LTD.,
Distributers.
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