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HONG KONG DAILY PRESS. THURSDAY MAY 30, 1935.
STAPLES URPRISES
SOUPS WITHOUT STOCK
It is a mistake to think tasty and nourishing soups cannot, be made without bolling down meat and bones for long hours before. hand.
Here are some recipes in which stock is not needed:..
CHEESE SOUP ·
FTY 3 small finely-chopped onton in an ounce of butter with- out browning it. then add a pint of milk and a pint of water. When this is nearly bolling stir in two slightly beaten eggs. 2oz. of grated cheese and and season: with salt and pepper. The soup must not boll after the eggs have been added.
MUSHROOM SOUP Peel Ab. of mushrooms and cut them up. Silce an onion and put this with the mushrooms Into" a
little lard stirring them now and again so that they colour everly "When they are, a light gold: but not at all brown, moisten with enough hot water for you soup. allowing for reduction of about a third in the cooking. Bring to the bell and boll for a quarter of. an hour, Then add a good table- spoonful of rice for each person and Ko on
about cooking for
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another twenty-five minutes,
SPINACH SOUP
Take three good handfuls of (that is.
• spinach prepared spinach leaves which have been stripped from the stems and well washed
and cook. It in a sauce pan on a very slow Are with a small piece. of butter und the spinach melts," Then chop it finely, add some hot water, allow-
pint of water, seasoning with salting for reduction, simmer for bal!
and
and pepper. Simmer Slowly for half an hour, then rub the mush- rcoms through a sieve. strain the onion from the water into which you now put back the mushroom puree. Thicken with flour butter, making a roux with a leto of the soup liquor.. stir in the rest of the soup, "and enrich f you like with some cream tust be-- tore serving.
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PARISIAN RICE SOUP
an hour and then and a break- fastcupful of milk. Bol `again until the soup is reduced by about $ third season well and bird with milk or cream, and egg-
plk..
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The proper thing to make this with is alive oil, but if you dis- Hike the favour, butter might be used instead. but it is not the same thing. Nor should you omit the garlic if you can help it. Fry lightly the white part of two a leeks cut in slices in a little olive oll, sprinkle with a little flour and moisten with a cup of water. Bring to the boil, add nve or six tomatoes cut in quarters, stick of
Cut up four leeks into thin rings and fry them lightly in a little butter on a slow are. Add three pirts of warm water. a pound of thinly-sliced potatoes and a "seasoning of salt and pepper. Cook together for a good celery for celery salf), salt, pepper,
half-hour and twenty minutes. before you want to serve the soup add a handful of rice. and at the last moment put in a spoonful of cream off the top of the milk for each person.
LYONNAISE RICE SOUP
This is a variation of onion soup which is so good for you in cold weather. Cut some onlors in thin slices and fry them. In a
FRESH FRUIT
SALADS
"Give the children fruit!” is the cry of doctors and nurse's upwadays, and it is true that, given sufficient fresh fruit and vegetables, the youngsters usually need little or nothing in the way of medicine.
Fruit salads are, perhaps,"more interesting than just plain fruit,, and here are some ways of pre- paring them.
W
The first is blended with vegetables and nuts. Use three or four plantains, a tablespoonful of washed and dried seedless raisins, a tablespoonful of chopped wal- nuts, some crisp lettuce leaves. half a small onion finely grated,
and half a teaspoonful of chopped
parsley. Wash and dry the, let-
tuce, and arrange on individual small dishes. Slice the plantains, put them into a basin and mix in the raisins. Mix the grated shal- lot with a grill of thick mayon- naise sauce, and stir into the banana mixture. Divide between the individual dishes, and sprinkle with chopped walnuts and pars- ley
LETTUCE AND PINEAPPLES Wash and dry a lettuce, pull apart the leaves, and place them In a bowl. Cover with diced pineapple, and top this with diced beetroot and finely chopped gher kins. Add mayonnaise dressing. and sprinkle a little grated Paremsan, over all.
il
·PIQUANT SALAD IN GRAPEFRUIT
Cut the grapefruft in balves and take out the pulp, leaving firm cases. Fix this pulp with a-
and banana Brely chopped
about the same quantity of chopped lettuce, adding some diced new potatoes and a des- sertspoonful of French capers. Divide the mixture between the grapefruit cases and top with mayonnaise dressing.
A good sweet salad may be made with a basis of red-currant Jelly Make up the jelly as usual and when it has cooled a little, mix in a diced apple, a cupful of stoned bottled cherries cut in halves, a plantain eut into thin slices, and a cupful of finely diced pineapple. Turn into a molsten- ed basin, leave to set, then beat up with a fork, and pile it on tö Well Wishenkod dried fettuce Teaves. I liked, top with whipped cream and a sprinting of pround Faimonda
a pitch of sugar. a bouquet of parsley, thyme and baylea: -and a brulsed clove of garlic, Boll agairi, add a quart of water, sim-
mer with the lla on for half an hour. Remove the bouquet, garì lie and tomato skins, and serve with croutons of fried bread. If you prefer you can add a hand- ful of rice twenty minutes before the soup is wanted, bus in that case do not serve the croutons.
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TUNA FISH SALAD
24 cups tuna fish flaked 11⁄2 cups celery cut in pieces 2 tbsp. sliced stuffed olives 3 tbsp capers.
1 tsp. salt
1 tsp. paprika
French dressing Mayonnaise dressing
Combine the tuna fish, celery, capers, olives, salt and paprika. Marinate in French dressing and let stand in the refrigerator to chill. Just before serving mois- ten with the mayonnaise dressing" Arrange on crisp lettuce and gar- nish with hard-cocked eggs.
CHEESE SOUFFLE
3 tablespoons butter
4 tablespoons four
I cups milk
2/3 cup cheese, cut fine
1 tablespoon chopped parsley
1 tablespoon, chopped pimientos
1 tablespoon chopped onion
3 egg yolks
teaspoon salt
teaspoon pepper
3 egg whites, beaten
Melt butter, add flour.and when blended add milk and cook until
stantly. Add creamy sauce forms. Stir con- cheese and beat
well Add seasonings and yolks and beat 2 minutes. Fold in whites. Pour into butter pan or maid. Set in pan hot water and bake 30 minutes in moderate oven.
1.
PIGUANT SAUCES
For Chops, Omelets, Fish'
„MUSHROOM SAUCE Fry brown
1 tablespoon chopped onion in 3 tablespoons of; then add' 1 cups brown stock including
mushroom stock: Add
1 pint "11 pound mushroom
caps
teaspoon salt
Pepper to taste......
ONION SAUCE
.Chop fine m
1 onion and brown in
2 tablespoonis oll: then add
GOOD WAYS
To Cook Chicken
However chicken is. sérved— boiled, braised, creamed, roasted, in soup, or dressed up in epicur- ean fashion-it is always a popa- lar dish. The foundation for in- numerable fancifully näzed dishes is, after all, only chicken cooked in the regular" way with variations. But it is these varia- tions that make all the difference. Choose only the choicest poul- try. Those with soft feet, which are very smooth; and a flexible breast-bone are the best. Add a pinch of baking soda in the water when the fowl is washed, for this will make the meat tender, as well as improve the favour. The fuice of a lemon has the same ef- fect.
When roasting capons, heavy towl or turkeys, wring a clean piece of muslin out of cold water and cover the fowl closely when it is first put in the oven. When basting, pour the liquids on the cloth and let it soak through. when the time comes to brown the fowl, remove the cloth.
ROYAL CHICKENS SOUP
Cook two sticks or celery and two large onions, cut up, in two tablespoonsful of butter. Add thyme, parsley, one bay leaf, two quarts of water, and one chicken that has been cut into pieces. Simmer slowly for four hours. Re- move the chicken, dice the meat of the breast and wings. (The dark meat may be used for cro- quettes.) The chop
together
twelve blanched almonds, the yolks of two hard-bolled eggs and a slice of bread soaked in milk. Pound these together with the meat and press through a sleve. Then add this mixture to the strained liquid in which the chic- ken, was cooked, together with one cupful of boiling hot cream. Season to taste with salt, pepper and a little mace. Serve hot.
CHICKEN BROTH
Cut a fowl into quarters. Place it in a pan filled with water to which salt and lemon juice. have been added, Put four quarts of cold water into a soup, kettle and add a small onion. Bring slowly to the boll and keep balling until the fowl is thoroughly cooked and the liquid diminished one-third. Take out the chicken, sprinkle with salt, and set it aside with one cupfot of broth. Season the rest of the broth and set it back over the fire. When it has bojled, skim and add three-fourths of a small cupth of well washed rice that has been previously soaked in water. Simmer slowly until the fice is tender. Stir one cupful of hot milk into two well-beaten eggs, then add these to the broth. Let it all come barely to the boil- ing point. 'Add a handful of chap- ped parsley and pour into a tureen. Serve at once.
FOULARDE WASHINGTON
Soak for an hour..
"
A delicious and unusual stuffing for a baked chicken is made of sweet corn. Select a large capon and prepare it for baking. Use ane dozen ears of fresh young green corn or, if these are not ob- tainable, use one, tin of" corn, Cook the corn in a little cream sauce, season with salt, pepper and melted butter. Stua' the capon or chicken with the corn mixture and roast in the oven with
on a hot platter. Stir into the not platter. Stir into ate pan a little beer extract, half a pint of thick cream, and a little cooking sherry. Serve this sauce separately. HUNGARIAN STEWED CHICKEN Prepare a fat fowl as for roast- ing it with a dressing of bread-crumbs, herbs, one finely chopped onion and the yolk of an egg Tie the breast will slices of lemon and salt pork, then wrap in olled paper. To one quart of white stock, add one minced onin,
1 cup boiling water and cook 15 some parsley and one whole clove,
minutes: stir in
tablespoon flour and sad
1 bouillon cube Me
1 cup water
„ă teaspoon salt -
Give Them Beans
Butter beans are a favourable dish in large families, and here. are, some of the ways in which to cook them,
Soak the beans for eight hours, then cover with boiling water and cook slowly for 20 minutes. Then add salt to flavour and cook about ten minutes more, or until tender.
AU GRATIN
Have ready a pint and a half of cooked beans, half a pint of white sauce, a gill and a half of grated cheese, same breadcrumbs and sait and mustard. Make layers in a re-proof dish of beans, sauce and cheese, season well and finish with buttered crumbs. Bike
moderate oven for 20 minutes. w.
Vegetable Hash"
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Have ready half a pint of Look- ed beans, a pint of chopped cook- ed potatoes and half pint of chopped cooked carrots. Chop two inlons. Melt four tablespoon- fuls of bacon fat in a wide thick frying pan, mix the vegetables together well with salt and pepper and spread the mixture evenly over the pan. Cover and cook very slowly unth well browned un- derneath. Then fold over like an omelette and serve. Poached or. fried eggs can be placed on top.
WITH SAUSAGE
Take half a pound of sausage meat and a finely chopped onion and fry together until brown. Add half a pint of cooked beans, halt And a pint of stewed tomatoes, salt and pepper, and simmer for. half an hour.
WITH BEEF
Cut two pounds of stewing beef into small pieces and make layers in a fireproof dish with cooked beans (about a pint and a half 01 beans), Season, cover with water or stock and cook in a slow aven as long as you like. Onion, tomato or celery can be added if liked
WITH HAM
Take about two pounds of ham at the hock joint and boll until nearly tender. Add three break- fastcups of cooked beans and cook in a fire-proof dish in a slow oven until quite tender.
FISH SOUP
||1 Ash weighing about 2 lbs.
large, onion
Soup greens (Carrots, parsley
and celery)
1 green pepper
5 mushroomEA
can tomato juice
1 tbsp. butter
I thap. flour
Cut fish in large pieces and bol in water with soup greens and bay leaf until the fish falls from the bones. Strain stock. Cut up about one-third of the fish in very small pieces (the remaining fish may be used next day).» Fut fish, and strained stock together, add chopped green pepper, cut- up mushrooms and tomato julee Brown butter and flour together and add to the soup,
H
FROZEN SALMON AND RICE LOAF
2 cups cold.cooked rice 1) cups canned · red salmon
drained and flaked + tsp. salt -1 cup cooked peas
tap paprika
I tbsp. lemon juice. à cup mayonnaise
Combine the ingredients in the order given, Freeze in the tray of the automatie refrigerator for 2 hours. Unmold on crisp lettuce. Garnish with lemon slices and Čadditionsí: mayonnaise. -
MIXED MUSTARD
When mustard pots are emptied and washed before refilling, the" old mustard need not always be thrown away. About half a teg=" spoonful, mixed with a pint of water, is excellent for treating th-- | door or green-house plants to free them from worms. It does
Pour this over the fowl and cook together in a covered pot for Hour, or until the fowl is tandel Strain the sauce, add one cupral reib or hot cream, some butter, a desti
1 teaspoon celery salt, pepper of paprika chopped
to laste and add
Pinch or ground sage,
the yolk of one erg Four round the chicken and serve with rice.
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