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HONG KONG DAILY PRESS, THURSDAY, JULY 25, 1935.
STAPLES RPRISES
Lobster Recipes
3:
Cooling Drinks For Sultry
Summer Days
Library, Supreme Couri
LUMBAGO SCIATICA
There are many interesting ways of serving lobster besides the usual lobster mayonnaise, and it can be made into a 'nds of luncheon dishes to take the place 01 meat during the warm spring days
'..
Methods of "cooking where the Ash has to be flaked or mlaced will be found to render it more digestible, as; for instance, in the following lobster cream, Melt three-quarters of an ounce of but- ter and cook in it three-quarters of an ounce of flour. Add gradually a quarter of a cupful of milk and cook gently, stirring well, for five minutes. Add the juice of half a lemon, pepper, salt and a small minced lobster. Stir in a table- spoonful of cream, then fold-in lightly the white of an egg beaten to a sta froth mould and steam for an hour, Serve with a white sauce. well Havoured with lemon juice, col- ured pale pink with the lobster coral and made rich with cream
in
couple of shallots in butter, stir a tablespotful of flour, and make into a sauce with half a pint of milk. Season with salt, paprika, anchovy essence, chop- cheese. ped parsley, and grated
Add the chopped or minced lob- ster, then the yolk of an egg. Make hot without bolling, Hil the lobster shell or individual scallop shells with the mixture, sprinkle with the mixture, sprinkle with grated cheese and breadcrumbs, dot with butter, and put in a hot oven for a few minutes.
Souffle
Lobster also lends itself to the preparation of cold dishes, Cold is delicious. on
lobster souffle Put in a greased"
Cutlets
Lobster cutlets will be found an appetising dish. Mince the meat and moisten it with the following sauce. Melt an ounce of butter cook an ounce of flour in it, and stir in a cupful of fish stock. Sea- son well with pepper mace, a-3-- tle chopped parsley, and anchovy essence. Simmer for a few min utes and add enough of it to the lobster to make a stiff paste. If not moist enough to hold together, add a little milk or beaten egg. Form into small cutlets with flour- ed hands; dip in egg and bread- crumbs, and fry rather quickly in boiling fat. Drain well and serve hot with anchovy or parsley. sauce, green peas, and mashed potatoes
For lobster au grata, cook a handful of chopped chives of a
VEAL CHOPS
(Italian Style)
6 veal "chops about 3 inch
thick
1 green pepper, well chopped
1 cup tomatoes (cooked)
1 bay leaf 2 cloves, tea-
spoon paprika, 2 tablespoons
fat
2 tablespoons flour
teaspoon salt
1 small onion
Trim fat from chops; mix salt. paprika and flour and pound into the chops, Melt and heat Ist
brown chops and
Pour in it. tomatoes over mat. add onion, bay leaf and green pepper. Cover closely and simmer from one to one and one-half hours. Serve with plain boiled macaroni OT together with salt and a few grains of pepper. Pour into molds and place molds in a pan of hot water. Bake forty minutes a moderate oven and serve
·turned' out on a hot platter and surrounded with cream sauce.
in
MUSTARD LAMB CHOPS.
For this use thick loin or double ribbed chops weighing about one- half to three-quarter pound each Cover both sides of chops with prepared mustard, dip into melted butter, roll in bread or cracker crumbs; brall on both sides and and serve with the Juice in the "brolling pan to which has been added a generous amount of but-
ter.
FISH AND MACARONI
SALAD
Have ready, a pound of cooked white fish and half a pound of well-cooked and drained maca- roni, broken into even lengtha. Mix the flaked fish and macaroni Hightly together, and marinate with French dressing. Heap on a bed of lettuce. and sprinkle Invishly with grated caw carroty.
warm days. Cut up the meat of a bolled lobster into small pieces and season with pepper and salt. Melt a quarter of a pint of aspic" jelly without letting it get hot. add an equal quantity of whipped: cream, mix together, and stir in the lobster. "Divide the mixture between individual moulds and leave in a cool place to set. Turn · out and serve with salad. A sim- pler and cheaper variation of this is made by omitting the cream
and using, aspic jelly only. Both dishes should be well seasoned, and if the weather is hot a lit- tle powdered gelatine may have to be dissolved in water and added to make it set well, especially if there is no refrigerator.
Bolled lobster, cold or hot, is made more digestible if vinegar or lemon juice is served with . A hot vinegar sauce for hot dishes. Is made by mixing half a tes- spoonful of mustard, half a ten- spoonful of cornflour, and a pinch of pepper and salt smoothly with cold water. Add a cup of vine- gar, bring to the boll, and stir until it thickens. Add a piece of butter and serve..
Macaroni Dishes
MACARONI CREAM
Boll half a pound of macaroni
In boiling salted water for twenty minutes. and drain well. Keep hot while you melt two ounces of butter, add a tablespoonful of flour, and gradually stir a half a pint of bolling milk,
Cook for ten minutes. stiring all the time, then. add four"
Dunces
of grated cheese and plenty of pepper and salt. A little made mustard is an « im- provement. Add the macaroni,, mix well together and serve very bot.
Pat
ANCHOVY MACARONI
Boll twelve ounces of macaroni in salted boiling water for tep minutes and drain. Chop finely six anchovies and an onion and a dessertspoonful of parsley and fry all together in butter" for seven or eight minutes.
1
Put the macaroni, in a sauce. pan wih a gill each of fish stock and white wine, add the onion and anchovies, some pepper, and simmer for twenty minutes. Pour into a fireproof dish, coat with. grated cheese, browh and serve at
once.
CREAMED ONIONS AND
MACARONIA
Bell halt & pound of macaroni In bölling salted water and drain. Fry three sliced onions, in butter.. without browning until tender. and add to a pint of white sauce, favoured with a grate of nutmeg and a bay leaf, Bimmer for 20 minated, take out the bay leaf and put in the macaroni and re-, heat. Chinese can also be served with this dính, th
A long glass, icy-cold and filled with a frui drink spells comfort on a bilstering day.
STRAWBERRY PUNCH
Crush 2 quar.s of strawberries and pour over them, 3 quarts of water. Set in the refrigerator, 3 then" strain through a hours. cheese-cloth bag, pressing hard. Add the strained juice of 2 lem- ons and 2 cups of sugar. Stir un-· til the sugar is dissolved, and re- turn to the refrigerasor until ready to serve.
Brush top part of tall goblets on the inside with egg white, then roll in powdered sugar, Fill each half-way to the brim with cracked Ice before pouring in the straw- berry juice.
PINEAPPLE GINGER ALE
Try, combining 2 quart bottles or iced ginger ale with 1 can of iced pineapple juice Serve in tall glasses filled with shaved Ice and garnished with fresh mint leaves.
Other fruit juices, grape, grape- fruit, lime or loganberry may be substituted for the pineapple juice,
WATERMELON AND PINEAPPLE
Watermelon need not always, be served "au naturel"-in wedges or slices with une rind on. The bright red flesh against the green r.nd undoubtedly makes an ap- peal to the eye as well as to the inner man, hut one may use blocks of watermelon with other colourful fruits, just as fruit cup is planned for its decorative effec obtained by using fruits of con-. trasɗing colours as well as flavors that go well together,
An especially good dessert com- bination is watermelon cubes with pineapple. Either fresh or canned pineapple may be used. The vivid red of the watermelon and the pale yellow of the pineapple make a gay colour scheme which might be carried out with a centerplece of red or pink roses or just the right shade," or pink sweet peas and some of the cream yellow summer flowers.
or pale
Other good fruit combinations with watermelon cubes or balls are suggested: Watermelon with canteloupe, watermelon with sliced oranges and blackberries, water- melon with peaches or bartlett pears. These combinations may also be used; like fruit cup, for an appetizer course in small portions..
The watermelon should be chill- ed for several hours, and then cut up at least an hour before ser- ving time. Remove the seeds, and keep cold. Cut the "pineapple. in. convenient sized pieces, and chill separately. It hardly needs say- Irig that any Ju'ce from the pine- apple can be utilized for summer drinks or jellied desserts. Put the watermelon and pineapple to-* gether carefully on the plates so as not to break the pieces, and do not serve zoo much.
"CHILLED FRUIT
2/3 cup diced pineapple 2/3 cup diced pears
1/2 cup seeded white cherries
1 cup fruit juice
1/2 cup sugar
2 tbsp. lemon juice Mix and chill ingredients. Seri in glass cups.
THREE METHODS TO
PREPARE BACON
BROILING
Place, slices of bacon on cold wire rack over, dripping pan to save fat, Broll under low fire when one side of bacon la de- llcately browned, turn and browni other side. This is the ideal method of cooking bacon.
PAN" BROILING --
Place strips of cold bacon in: cold trying pan over low fire and cook slowly. Never let bacon re- main in fat, but pour off excess fat from time to time. Turn fre. quently, increadirig heat" When bacon is crisp and brown. It is "ready to serve;
DELMONICO PUNCH
This recipe will serve a cruwa but may be cut to suit the num- ber of peonie.
Juice of 3 dozen lemons Grated rind of 6 lemyns
Juice of 3 dozen oranges
Juice and pineapple from 3
large cans of diced pineapple. Pour over this ice water to make 4 gallons. Add. Į gallon of strung clear tea if desired.
MOONLIGHT PUNCH
; ྃ་
6 cups granulated sugar 4 cups water
1 cup mint leaves
4 cups lemon juice
8 quarts ice water
4 quarts ginger ale
Mix the sugar and 4 cups water and boil 3 minutes. Add the mint leaves and cool. Add the lemon Juice and strain into a punch bowl over a large piece of ice. Add the ice "water. Add the ginger ale just before serving. This large recipe may be reduced as desired.
ADORNMENT
Of The Strawberry
If you like cold fruit soups, mash up a pound of strawberries, sprin- Ele with sugar, pour over a tea- cupful of water, and stand in the cool for two hours, -
Sleve, molster with half a pint ul claret and the same of water, squeeze in the juice of half an orange. Ice and serve with straw- berries and almond paste" balls floating in it..
A Strawberry Cocktail is a good way of using not too excellent fruit; halved strawberries mixed with cubes of pineapple, powder- ed sugar, lemon or orange juice.
The Americans make a Straw- berry Salad: chilled strawberries sprinkled with sugar and arrang- ed on lettuce leaves, afterwards dressed with cream mayonnaise and garnished with chopped pis- tachios.
They also make a Strawberry Whip by beating strawberries, powdered sugar, and white of egg until stiff enough to stand up. piling this on a dish with a sur- round of sponge fingers and ser- ving with custard.
For sheer simplicity, a straw- berry mousse or cream is hard to beat, and what can be more at- tractive than a rosy Jelly enshrin- 'ng those delicious berries?
ELABORATE BUT ADMIRABLE
For more elaboration, Fra'ses Romanoff are admirable. Boak the berries for half an hour, in orange juice and Curacao, drain them, arrange them in a dish and... | cover them with sweetened whip- 'ped cream
Or a la creole, with pineapple both soaked in Kirsch and cover-/ ed with a Kirsch-flavoured syrup: or soaked in Grand-Marnier and served on an orange ice made with the liquor in which the berries have soaked.
Then there is Melba, that is, on a bed of vanilla Ice, and covered: with raspberry puree or another variation called' Cardinal, the berries coated with raspberry puree and sprinkled with fresh splintered almonds.
After all, there is quite a lot to: be done with "fruit' which is not quite up to dessert standard.
OVEN COOKING
Place strips of bacon in shallo pan and cook in hot oven 400° E Pour off excess fat from time to time or use rack in pan when browned on both sider, serve immediately.
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