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HONG KONG DAILY PRESS, THURSDAY, JULY 18, 1935.
STAPLES SURPRISES
MIDSUMMER MENUS
To Please Appetite And
Purse
There is real satisfaction in planning your menus so that even "a · restricted budget will find the month ending with a surplus. Dishes that utilize left-overs, that include seasonal fruits and vegetables and that take advantage of clever fla-. voring are the most economical of all. Here are some menus designed to suit the limited budget and to appeal to finicky -summer appetites as well,
Swedish Meat Balls Green Beans
Mashed Potatoes
Rye Bread
Stewed Pear Halves Coffee
SWEDISH MEAT BALLS
7 lb. veal
1 lb. lean pork
1 small onion
2 slices bread
ነ
2 eggs
Salt and pepper
onion
Put veal. pork,
and bread which has first been, soaked Ir milk through the food chop- per twice. Add unbeater eggs and season with salt and pepper. Mix well Shape with a teaspoon Into small ovals; cook quickly in. hot fat, taking care that the meat does not become hard by, over- cooking.
"
STEWED PEAR HALVES
Boll 6 pear halves in one and
a half cups water and one-half cup sugar. Remove from the
on dessert
and arrange syrup plates. To the remaining","syrup in which the pears were cooked add two sections of sweet choco- late and melt in a double boiler. Beat until well blended with the syrup and pour over the halves of pears. Serve hot or cold.
Fricassee of Beef Dutch Spinach Parsley Potatoes Left-Over Cake Pudding
Coffee
FRICASSEE OF BEEF
Have a 2 pound round stenk cut about 2 inches thick. Cut into pieces large enough for in- dividual servings. Brown meat ima Ettle fat. Remove meat and make gravy by "browning 6 tablespoons of flour in 3 table- spoons of fat and adding 2 cups hot mük. Stir until smooth and rather thick. Put the meat in the" gravy and bake in a mode- rate oven about 21 hours or un- til meat is tender. The meat should be covered the first hour then the cover can be removed for the rest of the cooking"
period. Remove meat to a plat- ter and add a little milk to the gravy and stir until gravy amooth.
DUTCH SPINACH
3 cups chopped raw spinach
+ slices bacon
3 tbsp flour
15
by cups water or potato water
2 tbsp. sugar
1 tbsp. vinegar
salt and pepper to taste
2 hard cooked egga Place the cleaned and drained chopped spinach in a bowl. Dice" the bacon, heat in a skillet and stir until well crisped. Remove the crisped bacon and add to the spinach. To the remaining fat add the flour and smooth to a paste. Add the hot water or potato water and cook to a thin, smooth sauce, stirring constantly. "Add the sugar, vinegar, salt and pepper. Pour over the spinach, stir well and serve with hard- cooked eggs. ..
| LEFT-OVER CAKE PUDDING
To 3 cups of left-over cake crumbs add enough hot water to soften: Add 1 cup of sweet milk and beat well. Beat the yolk of one egg and add to the mixture Thicken on top of the stove, stir- ring constantly Then place in a baking dish and cover with meringue.”: Brown lightly in oven.
Vegetable Salad
Cold Sliced Left-Over Meat
Lemon Parfait Iced Tea
Vegetables Salad
Boll 2 pounds, of new potatoes with their skins on. Cook sepa- rately 1 pound of green peas i pound stirring - beans, 1 pound lima beans, 6 beets. 6 carrots. cut in uttle cubes and the tips. of 1 tin d asparagus.
Make a boiled dressing for thé potatoes in the following manner: Mix 2 tablespoons of sugar with` 1 level tablespoon of flour, 1 level teaspoon of salt and some freshly ground pepper. Add 1⁄2 cup of vinegar and cup water. Put this mixture in an enamel double boller, add a lump of butter the size of an egg, and the yolks of 2 eggs well beaten. Place on fire and stir constantly until thick. Remove from fre and chill. When ready to use add cup of thick cream -to the dressing. Season again to taste and pour .over the
have potatoes which been peeled
thin and sliced while still hot, and which have been sprinkled with a teaspoon-- ful of chopped onion,
Marinate the rest of the vege- tables separately and chill with French dressing for half an hour.
SOME GOOD HOT. " WEATHER COMBINATIONS
Although a wide variety of vegetables, sh. meas, and fruit, as well as all kinds of odds and ends in the larder, can be, made into salads. the materials must be combined catetudy to produce edible and artistic results. Let- tuce and cress should never be left soaking in salt water as this nakes them tough. If they are fresh from the garden wash them quickly in. sal: water; if they have already "lost their first crisp- ness in shop or pantry leave them to soak for an hour in cold water to which a little vinegar has been, added Shake dry in a wire bas ket or, alternatively. twist the leaves loosely in a muslin cloth and shake well to absorb the moisture. Tomatoes should be dropped into belling water for a minute, so that they can easily be skinned. Green vegetables should not be cut up with a knife or the cut edges will go brown.
AN IDEAL SALAD
Ideally, a salad should be mix- ed just before it is wanted, but if it is necessary to prepare it same time beforehand greaseprooi paper, which has been soaked in cold water and squeezed fairy", dry, should be placed over the bowl. If green vegetables form part of the salad the dressing should not be poured on until it is required.
is
Salads which contain fish, "eggs, cheese, or meat form a complete meal when eaten with bread and butter. Here are some examples. Any cooked fish can be used for the following. Flake the Ash finely, season 11.with pepper, salt, and lemon-juice, and leave it for 1. times. In addition ́ half a large, arm tomato, half a hard- balled egg, and a slice of cucum-
Arrange the potato salad in a pileber about half an inch thick will
on a bed of tender lettuce leaves and place the different vege- tables in neat piles around the. potato salad.
LEMON PARFAIT
Dissolve 14 cups granulated sugar in 1 cup of water; add the chin peel of 1 lemon and boll to the thread stage; then remove;" the lemon. Whip the whites of 3 eggs to a stiff froth; pour the syrup oyer them, whipping all the time. When nearly cold add
cup of strained lemon juice. whip a few minutes longer; fold In 1 pint of stify whipped cream and freeze in the electric refrige- rator 4 to 5 hours. Chill slender, glasses and all with the parfait. smooth the top of each glass and top
with a
rosette of whipped
cream
Deviled Corn and Tuna Fish Loaf
Escalloped Potatoes
0
Bread and Peach Jam Apricot Gelatine Pudding
DEVILED CORN AND TUNA FISH LOAF
4 tbsp. fat
8 tbsp. four
1 tsp. salt
tsp. mustard 2 cups milk
2 egg yolks
1 large can tuna fish
1 No. 2 can corn
14 cups bread crumbs
1 'toap, chopped parsley
Heat fat, add flour, "salt and mustard and mix well. Add milk gradually and stir until blended. Cook in a double boller, stirring constantly until thick. Remove from fre. sdd egg yolk and pars- ley and stir vigorously Add flaked tuna fish, corn and i cup. dried bread crumbs. Mix well. Butter remaining crumbs and put in bottom of
greased
cat pan. Pour in the tuna fish mbeture and pack down. Bake, in a hot oven 30 minutes. Turn out on a platter and garnish” with and parsley.
Serve with tomato sauce ifadəsir-
be required for each perso Scoop but the centre of the co- cumber, the yolk of the egg, and the pulp of the tomato; season. chop them together, and add to the fish Mix all together with some mayonnaise, to which hall its quantity of whipped cream and a dash of anchovy essence have been added. Divide the mixture between the egg whites, the cu- cumber and the tomato cases, sprinkle with paprika pepper, ar- range on lettuce leaves, and gar- n'sh with small radishes and tufts
of cress.
TOMATO JELLY MIXTURE
This tomato jelly salad looks well and tastes better. Cut up pound or more of tomatoes, stew until soft with a little water and some chopped onion, and season well with cayenne, sugar, and salt; press through a sieve, Tin- ned tomatoes can be used, but should. be seasoned to taste. Dis- solve about a tablespoonful of powdered gelatine in a little hot water and mix with the tomato pulp. Let it set in a border mould, then turn out on to let- tuce leaves. Fill the centre with minced chicken and ham, using half as much ham as chicken; mix with a good cream dressing, a few aliced stuffed olives, and some tiny pieces of pimento.
APRICOT-GELATINE, PUDDING
2 cups cooked dried apricots
2 tbsp. gelatine
2 eggs well beaten
1 tsp. salt
1 cup milk
1 tsp lemon extract
1 cup sugar
Soak gelatine in 3 tablespoons cold water for 5 minutes and dis- solve over hot water. Bcald the milk, add the salt, gelatine and lemon extract, Add the sugar to the fruit and beat well Pour the hot milk mixture over the well- beaten eggs, stirring constantly. Combine the fruit mi the egg mixture, mixing
Four into a cold,
with
ly
When set, namold and whipped cream.
mold
with
PRUNE JELLY
Children who do nos care for prunes as a rule will like this.
· Ingredients; gib, prunes, 1 pint -of water a tablespoonful of sugar, the grated rind and julee of a lemon.
Soak the prunes in the water overnight, then turn them into a saucepan and gently stew until Lender, usually about twenty min- utes. Remove the stones and well pound the prunes and juice..
Mix two tablespoonfuls of corn- four with a tile of the juice, add this to the prunes and bring to the boil, stir and bolt for ten minutes, add the lemon juice and sugar, boil and stir for another five minutes, then turn into a mould and leave to set,
·Turn out and serve with cream.
SATISFYING DISH
This is a tasty and satisfying dish for summer luncheons. Grill as many slices of ham as are re- quired; they are best" about a quarter of an inch thick. Place on a hot dish aud pile on to each slice some of the following. mixture-Skin and slice some tomatoes, chop an onion Anely. and cut one or two cold new pota- tões into cubes. Other vegetables such as green peas and asparagus tips can be sparingly added, or one or two chopped mushrooms or slices of pimento. Cook all to- gether in butter, stirring often. When soft, pour' in as many well- seasoned beaten eggs as are need- ed, and stir over a failly quick heat until set but not hard, "For the success of this mixture it should be well beaten when the eggs are added and removed from the pan quickly before it sets
hard.
DATE ORIENTALES.
1 recipe for rich tea bisculta
1 cup sliced dates
1 orange
Soft butter
Brown sugar
Cook dates and orange pulp and juice together to a thick paste; cool. Role out rich bla-... čult dough into an" oblong piece. # tach thick Spread with soft butter and" brown' sugar. Cut into 3 widths. Divide Alling into 3 parts. Place a. strip of filling about 2 inches wide down centre of each strip of dough. Fuld over sides of dough,'" "Cut into 2 inch pieces. Place of greased baking sheet, folded side down. Bake in hot oven at 450 degrees F. about 12 to 15 minutes.
ال
CURRANT CURLS
1 recipe for rich tea biscuits Spit batter
cup granulated sugar Grated rind of 1 lemon Juice of lemon
2 tablespoons currants
Roll out rich tea biscuft dough to inch thick; spread with soft. butter. Mix together sugar," grat- ed rind and currants: spread over butter. Moisten with lemon juice, Roll as for jelly roll: cut into about 4 rolls, 2 inches long. Prèss centre top of each roll with. handle of knife to make cut edges: curl up, permitting curranta to, show. Bake on greased baking. `sheet in hot oven at 450 degrees
F. about 12 to 15 minutes.
CINAMON TWISTS
about with Roll
Sift half a pound of flour into a bowl with a pinch of salt and a teaspoonful of baking powder. Rubin four cunces of butter. add a tablespoonful of castor sugar and make into stiff dough with an egg beaten up in a little milk. Mix togethe four ounces of brown a teaspoonful of cinna out the dough, cat and make these into the hand Cut Into ieces and twist them - Into
gure plait together, Brush ver with melted butter s
Baks
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GARDEN COOKY
There is an excellent cooky. known as garden cooky, because it contains so many vegetables. It is made as follows:
Cream"
1 cup butter and 2 caps sugar. · Add
2 eggs unbeaten, and cream
these three ingredients, beating" well Add
1 cup tomato juice
1 cup grated raw carrots
1 cup cooked spinach
1 cup raisins
cup walnuts, chopped.
2 teaspoons baking soda
1 teaspoon nu meg
1 teaspoon cloves
1 teaspoon cinnamon
2 cups flour. Mix all ingredient! well and drop from a spoon onto a well-greased baking sheet. Bake in a slow oven Makes 6 dozen cookies.
BOILING FISH
boiling. fáhy dayour": which it is cooked by.
HAM MOULD
and
Oddments of cold ham bacon can be made into a savoury mould for dinner or supper:
Chop the meat fine, and half the quantity of breadcrumbs, a smail grated onion, pepper and salt, and a teaspoonful of chopped parsley. Bid together with a beaten egg.
Grease a mould, sprinkle with chopped parsley, and turn in the mixture Tle over with a cloth, and steam for 24 hours, Leave to cool turn out and glaze. This makes the mould 'more ap- petising.
Soak oz gelatine in half a cupful of hot stock or hot water, with a dessertspoonful of meat excract added. Boll and stir for a few minutes, then pour the glaze over the mould and leave to set Serve with Lomate and cucumber salad with a sprinkling of finely chopped onion.
THE USES OF LEMONS
Housewives should always have
store. a least one lemon in the cupboard, owing to the many and varied uses to which it may be put. To keep a lemon fresh and julcy put it in a bowl of cold water. If it is heated thoroughly before squeezing, nearly double the quantity of juice will be ob- tained, and if only one half of the lemons needed, pat the w
other half on a plate and cover it with a tumbler, This excluder the air and prevents it from dry- ing up and getting mouldy Use" lemon juice instead of vinegar in a salad dressing. As it beneficial, being rich in the anti- scorbutie vitamin, Lemon · fulce sprinkled over sliced fruit for de-
Bert or
the
turning där) an be added