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STAPLES
SOUPS FOR SUMMER MENUS
"Nourishing Preludes To Hot
Weather Meals -
Although the imaginative cook' feels that it is time to leave off the menu the thick broths and purees of winter, small helpings of clear soup, garnished al- tractively, -form a welcome pre- fude to summer-time meals. A good clear soup can be made with or without stock. Without stock, use two pounds of beef (shin beet or any lean part will dồi to two quarts of water. Shred the meat with a sharp knife rather than in the mincer. so that the fibres, are broken, cover it with three pints of the water, and add a level tea-spoonful of salt. Leave this to soak for a time, then bring to the boll as slowly
3C
any
Put in a
as possible. As soon seum rises take it off. quarter of the other pint of wa- ter, bring again to the boll, and skim. Repeat until the water is. used.
Add a good selection of avail- able vegetables: a carrot, turnip.. onion, celery, leek, a cabbage leaf, also a few peppercorns, a clove or two, a blade of mace, some parsley, and a bay leaf. Simmer this as slowly as possible for about three or four hours: if it bolls it spolls, but it cooked slowly It will be beautifully clear and of an excellent flavour. It is best to let, the soup 'get cold, so that the fat can all be removed from the top. It should in any case be strained through a cloth. If stock is used, only half a pound of meat will be required, but it will be necessary to clear it with eggs To do this, put two whites and shells of eggs with the strained. soup whisk
thoroughly while bringing to the boil, and then let it simmer for short time,
TRY THIS GARNISH ·
A delightful gamish for the soup can be made with the yolks of the eggs. Beat them up, sez-
IN THE SOUP
The distinctive flavour of kid- ney is delicious in a soup which is a nourishing "meal in itself.
Ox kidney is most suitable for stews and soups, sheep's and lamb's kidney being best grilled as a savoury or a breakfast dish.
KIDNEY-SOUP
Perfect for supper time on a choly spring evening.
Wash and pare ̃ ̄a carrot, turnip and an onion arxi cut them into small pieces. 1
Mix a dessertspoonful of four, a teaspoonful of salt, and a pinch of pepper or a plate Cut up lb. "ox kidney, or two sheep's into small pieces, and roll these in the flour.'
Fry the kidney and onion in 1 cz. of smoking hot dripping.
Put 1 pints of stock into saucepan, add the kidney
stir until boiling.
D
and
carrot
Add three cloves, the and turnip and a sprig of par- sley, put on the lid and simmer slowly for about one hour.
Stain the soup, return a few Dieces of Kidney, add a teaspoonful of ketchup, and serve wih dry toast
SAUCE FOR THE BEEF Good with roast beef or grilled steak.
at
Cut lb. kidney into small pieces and then try in a little butter. Drain and sprinkle with flour, then simmer gently in half a pint of stock or water. Bring to the boil, strain and serve,
CHICKEN ROLL
Another excellent way to serve chicken with biscuits is to make this same dough, which is much richer than the usual biscult dough, roll it in a sheet and spread with chicken: mixture. Then roll up like a jelly roll and
bake.
HONG KONG DAILY PRESS, THURSDAY, JUNE 20, 1935.
SURPRISES
son, pour on to them a teacupful of the warm soup, stir well and steam in a small jar for a quarter of an hour. It will then be Arm „enough to slice, when it can be stamped or cut into fancy shapes. Pour the hot soup over them and serve. If the whites of the eggs have not been used for clearing the soup they can be used in the same way, mixing them with two tablespoonfuls of seasoned cream, and steaming until Arm. The yellow and white shapes make an attractive decoration.
GRAVY SOUP
Gravy soup is another good, clear soup. It should be made in the same way, but with water, stock not being necessary. Half the beef should be replaced by knuckle of veal, and a sice or two of ham added. A little meat extract and a dash of ketchup should be put in at the end. This is an economical soup, as the beef need not be shredded, and If well taped
be removed when tender and served with vegetables In this case round of beef should be chosen, shin being. too coarse and hard for eating. This soup is usually served with vermicelli or spaghetti.
can
are
A light soup of excellent flavou can be made with ox-tall. Cur it into joints, slice 15 many varieties of vegetables, as available, and simmer all together in a little dripping. a cupful of water, and four tomatoes until partly cooked. Add three pints of water, some herbs and pepper- corns, and simmer as slowly as possible for three or four hours. Strain the soup, and let it cool so that all the fat can be remov- ed: Whisk it up with whites of eggs to clear it, add a glass of sherry it liked, and serve with a Ilttle of the ox-tail and a few as- paragus tips or diced vegetables.
CULINARY TIPS
Liquid cocktails such as clam, vegetable juice or fruit juices should be served thoroughly chilled. Small crackers or tiny sandwiches may be served with them, but are not essential..
This type of cocktail can be served in the living room or as the first course at table.
The sandwich loaf generously covered with white cream cheese makes a very acceptible main course to use for an informal supper. Relishes, a beverage, and dessert are all that are needed to accompany the loaf,
Something fresh and crisp is always a delight-so why not salads? Here are some sugges- tions:
Fruit and nut salad potato salad, lettuce and cucumber, let- tuce and tomato, orange salad. pepper and fruit salad, tomato jelly, water cress, chicory, celery and cream cheese, and salads of fresh vegetables..
Ice cream cones can be used for holding individual salads or desserts to provide a festive air to the meal's end.
POTATO OMELET
Cut cooked potatoes in tiny cubes" and, cook thot fat until thoroughly heated and slightly browned Over these pour the slightly beaten eggs prepared as for a plain omelet and cook in the same manner. Allow one medium size potato to two eggs. Sprinkle
finely chopped parsley
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PIGEON PIE
One of the best of the savoury pies served hot or cold it-ts-al- ways popular.
Pick and draw the pigeons. wash them and cut off their feet. Divide each pigeon to two pleces, and arrange in a ple dish whichever is preferred. Add a sliced, hard-boiled egg. pepper and salt, and almost all the dish with stock. If it is to be eaten cold, add a dessertspoonful of dissolved gelatine, to from A
jelly.
Cover the top with good, rough puff pastry. Scald the pigeons feet, cut off the toes, and stick them through the crust, Brush over with beaten egg, and bake in a fairly hot oven for 1 hours.
20
Cheese Savoury
If you want to follow up with a savoury instead of a sweet, try this one.
Grate 362. red cheese and pus into a pan with a wineglassful of ale or milk. Simmer gently un- til the cheese has melted. Sea-
son with "pepper, salt and a pinch of mustard, stir a tablespoonful of breadcrumbs. and three table- spoots of tomato beans,
Stir for a few minutes until well blended,
thet
pour on rounds of buttered toast
and brown under the grill.
LEMON CHIFFON PIE
(With Graham Cracker Crust)
4 egg yolks
I cup sugar
5 tablespoons four
teaspoon salt
cup lemon Juice
1 teaspoon grated lemon rind 1 cup water
"
4 egg whites, beater Beat yolks and add sugar, flour and salt. Add Juice, rind and.. water. Cook in double boiler unt very thick and creamy. Stir frequently. It will require about 15 minutes to thicken. Cool 5 minutes. Fold in
egg whites, mixing lightly. Pour into crust.
Graham Cracker Crust
1 cup graham cracker crumbs
4 tablespoons butter melted
cup sugar
Mix ingredient and pat on shal- low pan.. Add filling.
Chill 3 hours or longer. Serve plain or spread with whipped cream.
CORN FRITTERS
1 cups sifted soft-wheat flour
2 teaspoons baking powder
teaspoon salt
1 cup liquid, either juice from canned corn or milk, of the two mixed.
1 egg
1 cup drained canned corn
1 tablespoon melted fat. Mix the flour, baking powder, and salt. Mix the juice from the canned
corn, or milk, or whatever quid is used, the egg after it has been beaten, slightly, and the canned corn. Stir this liquid mixture gradually into the dry ingredients. Add the melted fat. If the corn is very moist, even after the liquid has been drained from it. more flour may be needed. Fry the
corn tritters in deep fat or, preferred in a skillet in shallow fat. In either case drop, the
mixture by spoonfuls into the fat and fry rather slow- ly. The fritters need time to cook through to the centre be- fore the outside becomes too brown Drain the fritters on absorbent paper and serve hot.
ORANGE OMELET
To "4 beaten eggs add 1 tea spoon grated orange rind, † tea spoon salt and the juice of 1 me
beaten egg whites: cook slowly dium size orange. Fold in 4
in buttered frying pan Brown comelet in hot oven. Cover one- half of omelet with orange sections. Fold the other half over.
41
DELICIOUS PIES
Fruit Cream Pie
Cover the back of a pie pan with pastry, prick and bake in a hot oven, 450 degrees F. Cool and fill with cream Ailing. Whip 1 cup cream, add cup of more of strained fruit pulp and pile on top of the cream filing. Fresh straw-berries, raspberries or pea- ches or slewed apricots or prunes may be used
Cream Filling
4 cupsugar
cup Rour
“A teaspoon salt
2 eggs
2 cup scalded milk
1 teaspoon vanilla or lemon
extract
Mix the dry ingredients, add the eggs slightly beaten and pour on gradually the scalded, milk. Cook 15 minutes in a double boiler, stir- ring constantly until thickened. afterward stirring occasionally. Flavor and cool in refrigerator. For butterscotch filling, use brown sugar and add 2 tablespoons of butter when done,
Banana Taris
Cover the backs of small patty- pans with thinly rolled pastry. Prick with a fork and bake in' a hot oven. 450 degrees F., 7 to 10 minutes. Remove the pastry shells and fill with sitced bannas. Cover with unsweetened whipped. cream and serve at once.
Jelly Tarts
a
Roll pastry one-eight inch thick. Shape with a fluted round cutter,. first dipped in, flour with smaller cutter remove centers from half the pieces, leaving rings one- half inch wide. Brush with" cold water the larger pieces near the edge fit on rings, pressing slight- ly. Chillin refrigerator, and bake
15
minutes in a hot oven. 500 degrees F. Brush tops with beaten egg yolk dilated with 1 teaspoon of water. Cool at with jam- or jelly.
Refrigerator Lemon Ple
3 egg yolks
1 can condensed milk
3 lemons (Juice) ·
1 lemons (rind)
3 egg whites
3 tablespoons sugar
2 small boxes vanilie waters. Beat egg yolks; add milk lemon juice and rind and mix well. Put vanilla waters through a grinder, and line a well-buttered
meat
pie plate with them. Four in mix- ture and top with meringue of stily beaten egg whites and sugar. Bake in a moderate oven 375 degrees F., 15 minutes. Chill in refrigerator "several hours.
Refrehing Beverages
Spiced Fruit Punch
1 cup sugar
1 cups water.
2 sticks cinnamon
12 cloves
4 cups pineapple juice
1 cup orange juice
cup lemon juice Crushed ice.
Ingredients.
Boil first four Strain and add to fruit juices, Mix. Pour over crushed ice. *Pineapple Juice Eggnog -4 eggs
4 tablespoons sugar Speck nutmeg
1 can pineapple juice 1 cup crushed ice
Separate eggs, Beat yolks until thick and lemon-coloured, Add sugar and nutmeg and beat again. Add pineapple juice and ice. Fold in beaten egg whites, Shake well. The generous supply of vitamins in pineapple juice makes this q nourishing drink.
* Cocoa
8 tablespoons sugar 5 tablespoons. COMMA
Few grains salt
3 cups hot water
1 can evaporated milk
1 teaspoon vanilla
Mix sugar, cocos and salt. Add hot water and boll five minutes in top of double boller, Add evaporated mlik gradually and continue cooking ten minutes. Flavour and beat with rotary bea ter until froth is formed on top. (To serve feed fill tall glasses one- third full of crushed ice. Four freshy made beverage on Ice and serve at once.) Try a dash of aut- meg on each serving for a change.
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