Page
STAPLES
HONG KONG DAILY PRESS, THURSDAY, JULY 11, 1395.
SURPRISES
Recipes For Veal Cookery
Brown Fricassee of Veal-Cut
1 lb, veal steak into pieces for serving, roll in four and brown in hot fat. Add water to almost cover and simmer for hour. Make an uncocked sauce by com- bining 2 tablespoons nour, à ́tea- Spoon salt and a dash of pepper with cup Chili Sauce and-F cup cold water. Pour sauce over meat, stir until boiling and sim- mer for 30 minutes.
Spanish Meat Balls-Combine 1 bread lb. ground vea.. I cup crumbs. I tablespoon chopped onion, 1 tablespoon chopped salt green pepper, 1 teaspoon and wel beaten egg, and mix thoroughly. Form mixture into small balls and brown in butter. Combine 1-10 02. can Cream. of Tomato Soup and 1 cup water, in which has been dissolved 1 bouillon cube, and heat to boiling point. Pour over meat balls and simmer slowly about 30 minutes.. Thicken gravy and serve or plat- ter with boiled rice.
Carolina Meat. Pie-Cut 1 b "shoulder of veal and i small slice of cured ham into pleces about 1 inch square. Sprinkle with salt and pepper. Brown meat in fry ing pan with 1 tablespoon but- ter, then add 2 chopped onions, cook a few minutes longer, then add 2 diced carrots. Sprinkle with 2 tablespoons flour, and when browned, add 1 qt. bolling water combined with cup To- mato Ketchup. Simmer hour until meat is tender. Add 4 diced potatoes and cook untli potatoes are tender and the stew rich and thick. Pour the meat mixture into a deep baking dish or casserole, place a biscui; dough ever top and brown in hot oven (450* F.). Garnish with parsley. Serve piping hot with Tomato Ketchup.
HOW TO REHEAT COOKED
* VEGETABLES
Vegetables that are left over at the end of a meal can be served again at a later date if treated" In the following manner:
Piace
Jelited Vos Sajad-Book 1 tablespoon gelatin in cup cold water for 5 minutes, then dis- scive, over boiling water. When gelatin is dissolved, add 2 cups diced cubed cold veal, 1 cup celery, cup chopped green pep- per. cup chopped pimiento and
teaspoon salt, Add Mayonnaise to moisteri (about cup). Put into ring mold that has been first
cold dipped in
water. Chill thoroughly. Turn cut on bed of lettuce. In center of the bed of lettuce, make a cup of small heart leaves of lettuce and All with Mayonnaise combined with India Relish and hard cooked egg.
Escallopins of Veal with Spa- ghetti-Cut 1 lb. vea cutlet tnto very small servings and season with salt, pepper and onton juice Dip in cur and brown in fry ing pan with butter.
Sprinkle
with 1 teaspoon Worcestershire Sauce, add cup water and sim- mer until tender (about 20 minutes). Add 1-21 02. can Cooked Spaghett! in Tomato sauce. Allow it to heat ther-* oughhly Heap in hot serving dish, place meat over the top. garnish with sprigs of and serve.
parsley
Devi'ed Veal Steak-Cut i Ib. veal cutlet, sliced inch thick. into servings. Mix 2 teaspoons Prepared Brown Mustard, 1 tea spoon salt, a dash of pepper and 1 tablespoon butter and rub into. steak Dip in 1 slightly beaten egg. then in crumbled Rice Flakes (2
then cups, measured crumbled with rolling pin). and try in skillet with a generous amount of hot fat. Garnish with sliced tomatoes or Genuine Dil Pickles and serve with buttered green beans.
CHOCOLATE MOUSSE, "
1 square bitter chocolate
1 cup water
1⁄4 cup rich milk
7 tablespoons sugar
2 egg yolks, beaten well
1⁄2 teaspoon vanilla.
cup cream, whipped, Few grains salt
the vegetables under cold. water until they are ice
1 water and lay Drain of the
Cover them them on
3 cloth. over and put them "away until needed.
again Before serving dip them in wire basket into a pan of boiling salt water. By this means the vegetables will retain both their colour and favour.
cup
Apple Souffle
dry
crumbs.
cookie
10
cake
1 cup sweetened apple sauce
5 tablespoons sugar
1 cups evaporated mlik dilut-
ed with
1 cup water
2 well-beaten egg yolks.
2 stiffly-beaten
whites
beaten eg K
Mix thoroughly the dry cookie or cake crumbs and sweetened apple sauce. St in the sugar, and evaporated milk diluted with water. Cook slowly, until slight- ly thickened. Remove from heat. Stir into well-beaten egg yolks. Return to heat. Cook 2 minutes longer. Cool. Then fold in the stily-beaten egg whites. into greased baking dish. in slow oven (325 P.) 20 minutes, or "until knife inserted comes out clean. Serve with spice and raisen sauce.
1
Apple Toaster Pudding
Turn Bake
(A suitable dessert for children)
4 balf-inch slices whole wheat
bread
1 cup sweetened apple sauce
14 cups evaporated milk diluted
with
1 cup water
1 well-beaten .egg
† cup sugar,
1 teaspoon salt
Cut the slices of whole wheat bread in small triangles and
Put 1/3 in bottom of greased baking dish. Cover with half of
Cooking The
Cutlet
Unfortunately there is a sort of tradition in the English it- chen that cutlets. must be egg- and-breadcrumbed and fried, the result often being a dish which is even fattier than ever. Why they are not more afteh grilled (in these days of excellent pas I do not and electric gri'lers) know, but this form of cooking. them should be tried more often. Do not overdo them, three- cr. four minutes for each side will be ample," and before doing so either brush them with melted butter or olive cil. or dip them in melted butter and then roll them them in "breadcrumbs. Grill them more slowly in the second case. If they are grilled plain, then season them after they are cooked, but if they are bread- crumbed you
them may season Arst.
Serve them with a puree of some kind-dried peas, harricot beans. lentils-or with asparagus tips. tomatoes, mushrooms or some garnish such as spaghetti with tomato and cheese. With new potatoes they are especially delicious.
If you are going to fry them, them then egg-and-breadcrumb (remembering to add to the egg a little dash of olive oil) and try them, in butter. ey butter and oil, or
frying-pub- in lard in ä never in deep fat, as I have heard of some people doing,
сп
There are two tips worth re- membering about frying cutlets. and one is to "stiffen" them in butter for a couple of minutes each side before egg-und¬ breadcrumbing them. This will prevent the meat from sweling ond cracking the coating. The other is to fry them for three minutes only on each side in the fat, and then to put the frying- pan in the oven as it is and let them finish cooking there for three to five minutes, according.. to their thickness.
Here are two slightly elaborate but rather unusual and particular- ly nice ways of serving cutlets.
This is called "la bergere," or. as we might say, shepherd's ent- lets, Egg and breadcrumb them and fry them in clarified butter. Arrange them on a dish with alternate alices of · grilled hani. Make a heap of straw potatoes (that is, potatoes cut like thin straws and fried in deep fat) in the middle, and put round them little heaps of fried mushrooms and glazed onions:
Melt chocolate over hot water: heat to scalding point in double boiler, the milk, water and sugar; Pour mixture over egg yolks, stir- ring vigorously; add mixture slowly to melted chocolate, Beat thoroughly. Add Salt. Remove and COOL Fold into whipped This is the second-"a la Char- cream (do not beat). Add vanilerol" Fry them as they are on la. Freeze. Serve 8.
FROZEN ICES SHERBETS
Boil
ETC.
cup sugar and 2 cup bo:1- ing water for 5 minutes. Cool: Add Juice una pulp of 3 large, oranges; Juice of 1 lemon; 2 cups milk 1 egg white beaten stin and salt to taste. Fold in cup cream, whipped. Freeze overnight with controls at normal (not fast freeze) Stir well early next morn.. ing. Serve for lunch. Keeps almost indefinitely..
LYNN LEMON MILK
SHERBET
Mix 1/3 cup strained lemon Juice, with 1 cup confectioner's. sugar. Add very slowly 2 cups m'ik Stir well. Freeze with oc- casional stirring. If convenient.
sweetened apple" siücel Ada sec- ond layer of each! Top with re- maining toast, Mil the evapo
ed milk diluted with water, well- beaten egg sugar, and s Pour mixture tato baking dish over toset and apple zance.
In slow oven (325; F)-40 inisutery or until fr
one side, and put on this side u heap of thick onton sauce. · Egg and breadcrumb them, fry the uncooked side in butter, - and then put them under the grill, so that the heaped side browns,
There are, of course, many ways of cooking cutlets in ¿ casserole or embedded. In vege tables. Squab ple consisting of cutlets cooked in a bed of onton, potato and apple, is one of these, and there is a pleasant dish to be made simply with cutlets, onions and potatoes, Fèr these the cut- ,ets are best first browned quick- 1 in butter. Stock or water has to be added in these dishes.
COFFEE SANDWICH.
Cream, together the weight of, three eggs" in butter" and sugar, and add alternately the three. eggs and their weight in afffed self-raising flour, Beat thorough- ily divide between two sandwich tins, and bake in a fairly hot oven for about half an hour. Prepare a filing as follows. Cream an ounce of butter and beat in about half, a teacupul of very strong black coffee.
in four ounces of icing sugar, a onful of foely grated
a few drops
table the
Some Salads
SIMPLE FRENCH DRESSING
“ .
cup salad oll
teaspoon sugar
teaspoon mustard
24 tablespoons vinegar
1 teaspoon castor sugar
Dash paprika and celery salt Mix seasonings. Stir in oil, then thick and vinegar. Beat
nooth. Can be made in a lar- ger quantity, bottled and used as required. Sometimes I make enough on Saturday to last me all the week. You can vary this dressing as you please, by adding any of the additions given to greeh salads, or a little chopped: chives, parsley, or both, or a few drops of Worcester sauce, or a † teaspoon of crushed herbs. But I prefer to make a simple salad dressing, and add other ingredi- ents as the fancy seizes me." Un- less I know that guests don't Kke garlic, I always rub my galaq bowl with little cut garlic before" mix- ing the dressing or you could sub-
stitute a sliced onion,
"
TORBAY SALAD
2 cups flaked cooked whitefish
cup diced cucumber
1
1 tablespoon lemon juice
I tablespoon' salad oll Mayonnaise to moisten Celery Salt
Lemon juice and off should, be mixed together. Pour over fah. Stand at least 30 minutes. Stir in cucumber, seasoned with celery. salt, moistened with mayonnaisë, Serve in scallop shells, lined with leaves.'. Sprinkle with lettuce minced parsley. You can seer or one of the cheaper kinds of fish for this,
TASTY SALAD
tise
ASPARAGUS SALAD SOMERSET
1
cup diced cooked asparagus
1 cup diced, cucumbers 4 cups diced radishes
2 tablespoons chopped green
peppers
1 tablespoon chopped onion
1 tablespoon chopped, pickles + teaspoon · salt
teaspoon pepper
4 tablespoons French dressing
Mix, chill ingredients and serve on crisp lettuce, leaves,'
CRAB MOUSSE SALAD
1 ib. cooked crab 14 cups m.lk
2 teaspoons gelatinė
cup cream
4 teaspoons watercress
1 cup diced celery.........
1 tablespoon butter
2 tablespoons Sour
1 tablespoon cold water
cup mayonnaise
Melt butter in a saucepan. Stir in flour, then milk Add faked crab. Cook five minutes, stirring constantly. Add gelatine soften- ed in cold water. Cool, then add celery and cress. Fold in mayon- naise and cream stiny whipped. Set in a wet mould. Berve turn- ed cut on lettuce with mayonnaise enriched with a Uttle whipped. cream.
FRUIT CREME SHERBET:
Pulp of 1 banana Juice: 1 orange,
Juice: 14 lemons...
10 green cherries, minced
10 Maraschino cherries, minced.
cup granulated sugar
12
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