Page
STAPLES
Potatoes In Airy Mood
Details of the method of cook- ing souffles potatoes, and as these are sometimes a little troublesome unless they are very carefully done.
It is best to use as waxy potaŋ -- tces as pole, and they should .be little arger than what we should call medium-sizes. They must be without any specks; care- fully attention should be paid to. cutting the slices; the frying fat must be plentiful, and while the frst frying should be done in moderately hot fat, the second
must be in fat very hot indeed: If the instruction are observed the potatoes should "puff" pro- perly.
The slices of potato must be cut absolutely regularly, and their thickness should be just under a quarter of an inch. It is better to cut the potatoes into oblong cubes. so that you can be sure of all the pleces being the same size, that is, a thin oblong of the width indicated. The best size is about three inches by two.
When they are all sliced, have the fat heated to a moderate heat: that is to say, hot enough to surround a small plece of bread dropped in it with a slight bub- bling.
ONE BY ONE
Drop the slices in one by one, and do not let them stick to gether or they will not puff later."
HONG KONG DAILY PRESS. THURSDAY, JUNE 13, 1935.
SURPRISES
Keep them separated gently with asice, but do not bruise them. and let the fat get slowly hor
tex.
At the end or seven or eight minutes the silces will come to the surface and float there. They are then done.
Now let the rat heat very quick- ly, so that in a few moments it w smcking (but, not burning), and as the potatoes get golden colour- ed and swell out, take them out carefully with a slice and put them into a trying-basket. When they are all in, make the fat as hot as possible, and plunge the basket deep down into the fat. As soon as it has touched the bot- tam take the pan off the fire, and leave the potatoes the hat fat for one minute only. Take them out with your slices, and drain them on a cloth or kitchen pa- Sprinkle them lightly with
per.
- salt and serve them. preferably.
on a serviette.
There may be two reasons, why the potatoes do not puff up. one Is that in the first process they have been cocked too much, and the second cooked too little. They should be soft enough to yield under the finger's pressure. But when they are well done, they are so nice and often so exciting that this long explanation will be found worth while.
Sweetbreads Are Good
Sweetbreads-usually "reserved for the invalid or the convales- cent-make a pleasant change ip family menus. They are specially good cooked with mushrooms...... sweetbreads for Blanch the seven or eight minutes in boiling water,a nd remove any fat or gristle, Put them into a pan with enough white stock to cover, and stew gently until cooked., adding a plece of ham or bacon to give flavour. Meanwhile peel and silce some mushrooms and try them in butter until tender. When the sweetbreads are cooked, take them up. cut into dice, and mix with the mushrooms.
Thicken the sweetbread quor with cornflour, mix in a little to- mato puree (skinned and pulped tomatoes, seasoned to taste) then add the sweetbread and mush- zoom mixture, and stir in about half a g of cream. Divide the mixture into scallop shells, sprin- kle with breadcrumbs, pour over a Uttle melted butter, and brown,
in the oven.
TWO UNUSUAL MEAT DISHES FROM NORWAY
Norwegian cooking is unusual in the unique blending of employed, Spices are
Davors blended la famillar dishes so that they as- sume a new and delectable guise. This distinctive blend of flavours
used most notably in meat dishes. The two recipes given here are typical examples of Nor- wegian pokery.
NORWEGIAN MEAT BALLS
1 lbs. ground round steak
4 lb. ground lean pork
1 large onion, 'grated
2 even taps. cornstarch
Balt and pepper to taste
2 tsp. ground mace
1 cup milk
Blend the above Ingredients thoroughly make into balls and fry in bitter, turning constantly till all sides are an even brown. Then cover with hot water and let simmer, covered for one hour. The gravy should then be thick- ened with Bour. Serve with whole boiled potatoes and green beans.
PORK BALLS ·
2 lbs, ground pork shoulder
2 even taps. cornstarch
Salt and pepper to taste"
1 tsp. sage, rubbed fine
1 cup milk balled, and cooled Form into ball roll in Cour and brown on all sides. Cover with hot water and simmer until done.
SWEETBREADS FROM THE
GRILL
Blanch the sweetbreads in boil- ing water, simmer them gently in attle white stock flavoured with bacon or ham. Take up when cooked, drain dry, and grill them on both sides. Strain and thicken the stock, Bavour to taste, and pour this round the sweetbreads in a hot entree dish.
FOR THE INVALID
The doctor's permission must be asked before serving this dish as It contains vegetables.
Blanch the sweetbreads, drain, and remove rat or gristle. Peel a carrot, a turnip and an onion, cut. incc dice, and put them into a pan with a few cloves and some pep- Ler and salt. Add the sweet- oreads, and pour in stock to cover. Summer slowly until the stock is absorbed, add the same quantity
· of stock, again, and pour in more stock to cover together with a teaspoonful of washed pearl bar-. ley Cook again until the stock is a thick sauce. take up, arrange the sweetbreads on a hot dish and poar the vegetables and gravy over them.
יז
SPICED MEAT BALLS
Another version of the beef and pork combination, is as follows. These meat balls are ideal to serve hot at a buffet supper as they may be prepared in advance and baked at the last minute.
2 lbs. ground round steak
b. ground lean pork
1 cup mashed potatoes
1 cup milk
+ tsp. allspice
tsp. ground cloves
tap, nutmeg, ground
small
1 tbsp. brown sugar Blend ingredients into balls and roll in flour. Brown on all sides in butter. Place in bak- ing pan and set aside until about one hour before needed. when they should be covered with 1 pint of cream and baked in a moderate oven for one hour.
PINEAPPLE FINGERS
1 recipe rich tea biscuits.
cup finely chopped candied pineapple
Add chopped pineapple to dry Ingredients when making rich tea biscuit dough. Holl-out fuch thick. Sprinkle with granulated sugar. Cut into small finger shaped pieces. Bake as directed." Serve with fruit salads or for afternoon tea
Jellied Fruit Desserts
APRICOT MOLD
1 package lemon gelatin
1
cups warm water
I
cup apricot Juice Dash of salt
2 cups canned apricots, sliced Dissolve gelatin in warm water. Add apricot juice and salt. Chil until thickened. Fold in app:1- cots. Turn into ring mold. Chui unt arm. Serve with or with- out whipped cream us a dessert. Or unmold on crisp lettuce, gar- nish with mayonnaise, and serve as salad.
FRUIT SYMPHONY "· package lemon" gelatin
1
1
cup warm water
1 cup fruit juices and water Dash of salt
from 2 cups grapefrukt, free membrane, diced, and drained
1 cup orange, free from mem- brane, diced, and drained
eup canned crushed pineap- ple, drained
D'ssolve gelatin in warm water. Aad fruit juices and water and salt. Chill. When sightly thick- ened, fold in fruit. Turn into in- dividual melds. Chill until Arm.
DESSERT NOVELTY
Z battles Coca-Cola
cup water
package lemon or raspberry
I gelatin
teaspoon salt
Add 1 bottle Coca-Cola to water and heat in double baller. Add gelatin and salt and stir until dis- solved Cool, Add second battle Coca-Cola, Turn into molds, Chill until frra. Garnish with whipped cream, if desired.
4
JELLIED ORANGE DESSERT
oranges, sections free from membrane and diced
1
cup sugar
1 package orange gelatin 1 cups warm water Combine oranges and sugar and let stand 10 minutes. Dissolve gelatin in warm water. Pour over cranges. Chill, stirring occasion. ally. Serve in sherbet glasses." "
LAYERED PEACH AND
1
1
BANANA MOLD
package lime gelatin
pint warm water
• cup canned peaches, sliced 4 bañana, sliced
Dissolve gelatin in warm water. Arrange sliced peaches on bottom or mold, Pour en warm gelatin, De'ng careful not to disarrange peaches. Add banana. Chill until arm. Unmold. " Garnish with whipped cream, if desired.
SPINACH OMELETTE This is rather elaborate in so far ax it requires the muking of three omelette. Cook aune spinach en “branches, and season it with wolt and pepper, seeing that it is very well drained.
Make a cheere omelette, lay it flat on your dish and sees it with half the spinach.
Cook another owelette, put the rest of the spinach on this, nad then cover the whole thing with the last omelette of all. Sprinkle thin with grated cheese, and put the dish in the oven for a minute or two.
When frying cold potatoes, slice them and dredge thoroughly with flour. There is practically no waste from bits. and the flavour is certainly improved.
Before beating, eggs, rinse out the - bowl in cold water; and leave a little water in it. When the eggs are poured out of, the bowl, they will come out cleanly, preventing waste, and making washing-up easier. Also, the eggs are easier to beat if this is done.
VEGETABLE
}
SALAD
1 cup sliced tomato
1 cup chopped cabbage
cup chopped carrots
2 tablespoons chopped green
peppers...
3. cup s'iced- radishe's
1 tablespoon chopped onions.
cup French dressing. Mix ingredients. Cover with diate and chill several hours Mix well and serve on lattuen.
TRY THESE
ROCKY MOUNTAIN COOLER
(for one)
Ingredients.-1 fresh egg. 1 tea- spoon sugar, juice of 1 time. 1 small bottle cider, 4 drops bitters. dust of nutmeg.
Have ready a thin tumbler. Dis- solve the sugar in a table-spoon of boiling water, then cool. Beat the egg thoroughly, put it in the tumbier, then add to it the disso ved sugar. bitters, and strained 'ime juice. Fili
Iced up with cider, dust the top of the "cooler" very lightly with, powdered nut- meg. and serve at once. If liked. a tablespoon of brandy may also be added
NOON SHAPE.
table- Ingredients for one.-1 spoon sugar, 1 table-spoori Ume Juice, small tea-spoon bitters, 2 knobs of ice, 1 small bottle gin- .ger àle.
Measure sugar into a half pint tumbler, add lime juice, and stir til dissolved. Add bitters, then quickly pour in a smag bottle of Dry Ginger Ale, and serve at once. Ginger beer, being cheaper may be used, in which case, omit the
sugar.
TONIC COCKTAIL
Ingredients for two.-1 large bottle tonie water, 1 tea-spoon An- gostura bitters, 1 thick slice yel- low me, with peel, 4 lumps of ice, tiny pinch salt.
Cut two rather thick from the centre of a yellow lime or lemon, Cut across, very nearly in two, and set a slice of fruit astride the rim of each tumbler. Put two pieces of ice and a grain or two ef salt into each tumbler, add half the bitters, quickly pour over the tonic water, and serve at once,
JUNKETS
Junket is a useful sweet for the. hot weather, "consisting as it does of milk in a most digestible and tempting form. The ordinary variety seems to require the addi- tion of cream, stewed fruit, or jam. Whereas the following vari
ations may be served alone. For coffee Junket dissolve three table- spoonfuls of sugar in half a breakfast-cupful of strong, clear coffee, add a pint of milk flavour- ed with a few drops of vanille, and warm over gentle heat. When lukewarm, stir in a tablespoonful of rennet, pour it into pretty Wish, and allow it to stand for at least twenty minutes. For choco- late-junket, grate three ounces of plain chocolate into a quarter of a pint of milk. When dissolved, stir into it a plot of sweetened milk and proceed as for coffee, (Junket,
BANANA CHOCOLATE
CAKE
cup shortening
1 cup sugar
2 banaras sliced.
3 eggs
24 cups cake flour
teaspoon salt i cup water
2 teaspoons baking powder
3 tablespoon cocoa
7).
cpp evaporated milk diluted with+
cup water...
Cream shortening, add sugat, Add bananas and blend. Add 'un- beaten eggs and beat. Add gifted dry ingredients alternately with diluted milk. - Bake Iri three layers 15 to 20 minutes in a mo derate oven. Frost with:, choco- late butter icing.
CHOCOLATE BUTTER ICING
6 tablespoons butter
3 cups sifted confectioner's
BUSAT...
2 teaspoon vanilla
24 squares unsweet
ate
melted..
2 tablespoons milk Cream butter, add 1 cup sugar and cream, together thoroughly, Add vanilla and chocolate. Add remaining sugar gradually, beat- ing well after each addition. Thin with milk cili the 'right can. slatency to spread,
It's EASY to Catch COLD or FLU'
when TRAVELLING
'ASPRO"
WILL PROTECT YOU
ERMS are no respecters of persons. GE
Wherever you
travel you cannot tell the moment you are likely to catch a cold-or even the 'Flu. The proved protection is 'ASPRO.' At the slightest sign of sneezing--sore throat--feverishness, etc., take ‘ASPRO' according to the directions in the packet. ' Quick relief is assured, because 'ASPRO expels the body poisons through the pores of the skin, and, therefore, restores one to normal' “health by eliminating such poisons and not suppressing
them. Furthermore, 'ASPRO' is safe, sure and certain--it neither harms the heart nor stomach, . .u conforms to the standardi of purity laid down by British Pharmacopoeia-the guiding authority of the medical profession.
BUY A PACKET TO-DAY FOR PROOF.
STAUNCH BE- LIEVER IN 'ASPRO' NOW....-. SCEPTICAL AT FIRST!!
Dear Sire,
Z Roseberry St..
Rozelle, N.5. W.
bank MASTRO" Tablets for warding of Influenta from my little_bor, aged nine, as well an myseli, thug my wile, who was Then an unbeliever in them, 50% hased to take them, and finished up is borgliad with double porn- mienia, while we were getting colds, but stopped thers with ASPRO and nothing else.
My wife is a staunch advocate for their use arstiga of
And takes ASPRO the
gold. Wishing "ASPRO and their inventor, all the good fuck they descev) 125,
Yours thankfully, (Sad) L. WILLIAMS.
Always Keep 'ASPRO' In the
Home for:"
Headache
Rheumatiim
Sleeplessness
Toothache
Sore Throat Neuralgia Hay Fever Feverishness Irritability Temperature
Influenza
Earache
Colds
Malaria
Sciatica. Goot
Lumbago
Dengue Asthma Neuritis
Alcoholic After Effects 'ASPRO' Gives Great Relief to Women when
Depressed
13F/34.
Stubborn " 'Cold Goes PROOF!
■ Hanmer Street,
WikiLmstown.
Dear Sire
I thank you for your kind Interant in desetiem me to the certain way to effect cure ta the saty COLD. with which "k- And been battling for Strow wax, during which time I had tried so many other infalible remedies. On Thursday last. I carried out your: sdrice to the letter, and 1 could hardly believe the fact that on Saturday 1wning I woke "upi with no. Cold left, se dád cough through the night as I had been in the habit of doing. Al though I have used ASPRO with." exceflrat_revulty for years relieving. HZADACKEŠ, Į can say godlively and with very vcl appreciation, that your as: kurence"" that "ASPRO “would break up a Cold or the "Pia in 24 hours 14, the directions were properly observed, has been con- clusively woven
Vors Inithfully, (Sød.) Wm. G. MURCHISON.
Three ASPROʻTablets and Hot Lemon Drink WILL SMASH & COLD *FLU ATTACK in ONE NIGHT
MOFFAT ELECTRIC
Choose a Moffat and you have the smartest, best and most simple to
operate.
A stove that is designed to give the modern house-
wife the
finest that science and skill"
can produce.
On sale afi
SHEWAN, TOMES & CO
STOVES
* SOLE AGENTS.
National Bank Building, Ice House Street, Hong Kong.