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HONG KONG DAILY PRESS, THURSDAY, AUGUST 29 1935.
STAPLES SURPRISES
WHEN LIQUID FOODS FOR THE TEA
TEA PARTY
ARE NEEDED.
It requires good judgemnt to use repeatedly during the course of 24 hours a few simple elements and at the same time offer varta- tion at least in the way of ser-. ving. One should be tactful. avoiding the discussion of foods with the one under care. If the nourishment is refused do no, bé- come discouraged. This is the time to be resourceful in trying new things.
This important part of cookery for the sick is too often misunderstood. Ons may
think that because they give large amounts of chlëken and meat broths they are giving auf- ficient nourishment. This is weally to be deplored and would car- tainly not be done if it were known that broths contain practi- cally no food value, unless’egg al- bumen or gruti has been added to them.
Egg albumen is first in the list ~ of liquids. The egg white is for.
ced through a plece of wet cheese-.. cloth and then stirred into half a glass of ice water and served im- mediately. It is advisable to use the raw egg white in as many liquids as possible-It-may--DE- added-to-milk-fruit Juices-thin- gruels and broths. This gives ad- ditional nourishment without changing the appearance or flav-. our of the drink to which it has been added.
Gruels may be kept on and and used as often as possible, Gruels are made from all cereals. Including corn meal. It is gener- ally-understood that old-fashion- ed dameal yields the richest food value.
Fresh fruit juices should be used often. Orange Juice (freshly squeezed) is the most generally 11 bed. One should be on guard against too frequent use of strong acid fruits such as lemon. Also guard against an excessive
amount of canned fruit juices, as they contain a large percentage of sugar that is often objection- able..
LIQUID CUSTARD
2 cup scalded mük
3 egg yolks
3 tablespoons sugar (level)
* "teaspoon salt
Beat egg yolks with rotary egg beater until eggs are lemon col- our, add sugar gradually, con- tinuing the beating until eggs are very light.
The success of this custard-de-- pends upon the thorough beating of egg yolks and sugar. Add small amount of scalded milk to egg and sugar mixture; then turn egg mixture into scalded milk in dou- ble holler and cook, stirring con- stantly until it coats spoon. Fre- quently the time required will be 1
minutes and never more than
3 minutes. Remove at once from double boiler into cold container
5 minutes stirring constantly, Then cook in dúuble boiler 1 hour. Add 2 tablespoonfuls to 1 cup liquid a little vanilla and cocos may be added. Beat with egg beater! to make creamy smooth.
ORANGE EGGNOG
and
4 cup freshly squeezed orange
juice
1 whole egg
i teaspoon sugar speck salt
Bea all together and pour over crushed ice.
LEMON EGGNOG
2 tablespoons lemon juice 3 teaspoons sugar" speck salt
cupid water.
Beat all together and serve with crushed ice.
GINGER ALE AND EGG Place whole egg in glass and bear with fork as you fil glass with ice cold ginger ale. Serve at once.
MALTED MILK
3 tablespoons malted milk, speck salt cream
"T cup, scalded mik
The malted mlik should be mix- ed with small amount of cream before adding scalded milk... Beat thoroughly with rotary egg beater and rehea, before serving.
FRUIT JUICES
Apple water Fresh pineapple Grape
Prune
Raspberry
Strawberry
These may be served plain or may be added to milk and "egg drinks,
VEGETABLE JUICES Potato water Spinach water Tomato juice Vegetable Juices are very ac- ceptable and should be frequently given.
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And the chit thing to remem- bet is to make "the tray look as fresh and dainty as possible with 11 diferent ñower-decoration every time and spotless tray cloth and the prettiest china-ware.
CHICKEN MARYLAND
Here is a nomely version, far being so much better than trying, better in my opinion, the" baking.
ar it tends to preserve the juici- ness of the spring chicken's ten- der flesh..
Cut the chicken in pieses; sea- son them with pepper and salt, dip them in flour, and then in. an egg beaten up with a table- spoonful of cold water. Then roll them in fine white crumbs, put them in a well-buttered bak-
and flavour with vanilla, and nut-ing dish, and bake than in a hot
meg. If acceptable. This is de- Hicious trozen, served in place of ice cream.
We advise frequent use of this custard,
MILK EGGNOG
1 whole egg
2 cup cold mik
speck salt
sugar according to taste"
teaspoon vanilla
speck nutmeg
If hot drink is preferred use milk at the scalding point, Fla- vours may be varied by the ad- dition of 2 tablespoonsful choco- late syrup.
OATMEAL GRUEL
“ cup meat
6 cups water
tablespoon salt
Stir oatmeal into rapidly ball. ing water. Boll five minutes over direct name, then place in double botar and cook 2 or 3 hours; strain through wet cheesecloth.
The thickest part of the strain- ed gruel may be put into glass moulds and served cold with milk cream, or fresh fruit. This gruel will keep in refrigerator for “several days.
TAPIOCA GRUEL
pint milk tablespoons Minute Tapicos beaspoon valtough Boald milk and add the tapioca and salt Cook over open fire
oven for about three-quarters of an hour, according to the size of the bird.
You may find it advisable to put in the legs a little before the rest, but you must use your dis- cretion.
After five minutes
baking. baste well with butter and con- tinue to do so.
איס
A white creamy sauce la the direction for an accompaniment, but we shall exèrcise c preference in this, a little of the butter with which the pieces were basted being, I think. better than anything, especially if there aré, new potatoes with it.
Raid the kitchen garden for some young vegetables. If you want the ideal garnish.
TREACLE SPONGE *
Whoever refused a second help- ing of treacle sponge?
Mix together 4 oz. flour, 2 oz. shredded, suet, 1 pinch of salt, a teaspoonful of ground ginger- Add a beaten, egg and two table- spoonfuls of syrup, Heat, half a teacup of milk, stir in 4 teaspoon- ful of bicarbonate of add and add to the mixture
Stir well, put a tablespoonful of syrup in the bottom of a beased. basin, then pour in the mixture, Cover with greaseproof paper. and steant for 24 hours-
FC1
Cakes And Buns
A fairly substantial cake is al- ways welcomed at a tennis tea.
For a cake which may be ser- ved plainly in slices or decorated, if preferned, beat alx ounces of buster to a cream, add the same quantity of cas.or sugar and con- tinue *beating ti-1 bath are throughly mixed. Work three eggs in very lightly and add a table- spoonful of rum or brandy:
Sift together four and a half ounces of fine four, one and a half ounces of "ground rice and a liberal pinch of salt. Mix in three-quarters of a pound of cleaned currants and two ounces of shredded citron peol. Beat in the dry ingredients with the but ter and eggs. taking up a handful.” as a time..
When the cake is thoroughly mixed put it into a tin lined with" grease-proof paper and bake it from che and a half to two hours in a moderately hot oven.
IF
ALMOND ICING DECORATION
When cool, the cake can be cut in half with a very sharp knife and a layer or almond jeung" "bar""" -ed-between-the-two-halves, sand-
wich-wise
The' icing can be used as a cuat- ing decorated in varkus ways. If the icing is used as a sandwich Leave the the cake in a warm place for two hours. An effective tennis cake can be made by bak- ing the cake in a square tin, and afterwards covering it with
2
coating of almond icing, scatter- ed over with a layer of chopped pistachio nuts.
This makes a very good "umita- tion or a lawn. The edge of the lawn should be leeg alt round with a border in green and on the centre a couple of rackets should be piped and a few silver sweets scattered about to represent tea- nis balls.
teacupful of new milk and the whites of two eggs, weil beaten.
Work a bare half ounce of dried.. yeast to a liquid with an ounce of castor - sugar. Pour by degrees the milk and egg on to the yeast then work it in with the flour. and make up into a dough. Let this rise until very light. Then form into tiny huns, set these in rows upon a baking sheet to rise. again, pricking them to facilitate the action of the veast. Bake 10. a.hot orth.
ta
While still hot, after baking. brush with white of egg and scat- ter over crystallised sugar. The sugar may be omitted but the buns should be glazed, buttered. and eaten hot or cold,
+
For small cakes cream four oun- ces of butter with four ounces of caster sugar, add the grated Mind of a lemon, an ounge of cur... Tants, a pinch of grated nutmeg. an ounce of ground almonds, and an ounce of Anely chopped citron peel,
KNEAD IF WELL!
1.
"MIX IN" MIX Ounces of Ane flour and work to a paste by adding a beaten egg. If the egg is large and the dough seems too moist stiffen it with ground rice. When the whole is smooth and well kneaded, fold it in grease-proof paper and put away in a cool place.
יי
Roll out thinly and cut with a Ruled cutter. Bake til crisp and a light fawn, To decorate, brush white of egg and scatter over chopped 'nuts.
!
CREAMED EGGS
Boil hard the number of eggs, required, then shell them and grate on a coarse grater. Season well with pepper, salt, and a few Brains of mustard. Add a little chopped parsley and a few chop- ped shrimps. Mix with enough www.creamedto moisten thoroughly,"
BUTTERED BUNS
Smal; light buns, which can be buttered are a ustlul asset for the tennis tuble. For these aift half a pound of the finest pastry flour with a good pinch of salt. Melt in a saucepan one and a half ounces of fresh butter, add a
PIES
Hot And Cold
The making of 蔬 meat ple should be according to whether it is to be eaten hot or cold. Take the homely bunny, for instance, which is delicious in either capacity.
RABBIT PIE (TO EAT HOT)
Puff or short crust
2 young rabbits
4 small slices cooked bacon
2 hard-boiled eggs
1 teaspooriful minced parsley Pepper and saif
pint of veal stock
A sliced onion.
Cut the best parts of the ray- bits into joints. Bimmer these a quarter of an hour in water to cover them to which a sliced onion and and seasoning have been added drain and let cool. Pack a buttered ple-dish closely with the pieces of rabbit; sea- soning them with minced par sley, pepper and salt as you go and adding small pieces of bacon and the hard-boiled eggs, divid ed lengthwise between them. and build up the ple well in the centre; pour in enough broth to reach the rim of the dish, cover with good puff or short crust: make a couple of holes to let the steam escape, brush over with beaten egg and bake in a good oven about an hour, protecting the crust with buttered paper as soon as it is sufficiently co-
ured Serve very hot, te
RABBIT FIE (TO EAT COLD);
RAB
Puff or short crust
“2 young rabbita
8 oz calr's liver
6 oz. fab bacon
2 oz. butter
and divide the mixture be tween individual fireproof dishes. Sprinkle the top with grated cheese and fine bread-crumbs, put tiny pieces of butter on top, and put in a hot oven or under the grill until the top is golden brown.
4 alices, cooked bacon
2 hard-boiled eggs.
4 oz, mushrooms
1 teaspoonful minced parsley
Pepper and salt.
pint jellied veal stock
lb. pork sausage
Cut up the best parts of the rabbits into small joints. Cut the liver and bacon in dice, mëlt an ounce of butter in a pan and fry them slowly with the minced onion for about ten minutes, keeping them quite, soft, let part- ly cool and pass all through the mincer; set aside until cold. Line a buttered ple-dish with this farce, pack in the pieces of rabbit with some diced mushrooms cooked in, butter, small pieces of bacon and quartered hard-boiled CSES. Skin the sausage and put small Knobs of it here and there and add a sprinkling of parsley and seasoning among the meat. Pour in enough good broth to the rim of the dish, cover with pastry and finish as in preceding re- cipe. This is a delicious luncheon or supper-dish:
cold,
CHOCOLATE PUDDING FOR THE NURSERY
Beat a quarter of a cuprul of butter and half a cupful of sugar to a cream. 8ift together two and a quarter capaful of four, four teaspoonful of baking power. and quarter teaspoonful salt. Ada. this mixture, alternately with a beaten egg mixed with a cupful of milk, to the butter and sugar, Beat well, and con- tinue to beat while adding two ounces of meltel plain chocolate and
a. teaspoonful of vanilla essence. Turn into a buttered mould and steam for two hours. Serve hot with banana sauce
teaspoonful chopped ballot made, by adding sliced bananas
or onion
to plain white sauce
FAGGED OUT THROUGH HEAT
TOTHING is more enervating than humidity, excessive heat and sunglare, which seriously saps the human yitality. Such a strain on the nervous system weakens the powers of resistance, resulting in headaches, conditions of lassitude, nerviness, debility, etc. During hot trying periods "ASPRO' can prove invaluable, particularly due to the fact that after ingestion in the system it promotes skin action and poison elimination. through the pores--the natural function of the body. Furthermore, ASPRO' quietens and sooth the nerves and is the ideal medicine for minor complaints during sweltering hot weather conditions and heat waves.
'ASPRO'
IS INVALUABLE ON HOT TRYING DAYS
"GIBSON" REFRIGERATORS:
Designed to meet the most up-to date demands in modern electrical refrigeration.
The GIBSON machine is quiet and efficient in operation, strong and sturdy in construction and low in price.
We give a four years guarantee.
A large range of attractive models always in stock. Call and inspect them.
VACUUM CLEANERS;
A labour saving device" to pri long the life of your carpets. Write or phone us, and we will forward you a useful booklet illustrating the its many uses
your home.
SHEWAN, TOMES & CO., (SOLE AGENTS)
National Commercial Bank Building, Ice House Street, Hong Kong,
FOR YOUR NOTE BOOK
When clearing up after making cakes and suer puddings, always use cold water for washing the mbing-bowl and spoon, Hot water turns, the loose four par- ticles into paste, which is very difficult to remove.
The same thing applies to s basin in which eggs have been beaten; it is easily cleansed with cold water.
An excellent implement in an emergency for clearing a block- ed up sink is a rubber ball, cut in half. This should be pressed over the waste pipe and squeezed: vorously,
Old toothbrushes should be kept for cleaning brass or silver, They will penetrate into cracks and crevices where the fingers will not reach They ideal for applying ternis shoes
To vegeta
aad:
HOME MADE CHEESE STRAWS
Sift together three ounces flour, half teaspoonful salt, quarter teaspoonfil baking power, and quarter teaspoonful cayenne. Rub l three ounces butter, then mix in an ounce of breadcrumbs and three ounces grated cheese. Blend well, and form luto a dough with egg yolk smooth Turn on to a floured board, roli Into a strip an eighth of an inch- thick, cut into thin fingers, place, these on a greased baking sheet, paint lightly with egg yolk, and cook in a quick oven until brown.
td. Then until requ
clean cloth
LAMB HOT-POT
The following is an excellent wey of using up cold, lamb, lice one or two onions and cook them until soft but not brown in bacon fat. Stir in a tablespoonful of four, then add gradually three- "quarters of a pint of stock OT water favoured with meat ex- tract;a gravy remains can also -be› utilised. Bimmer until
thickezi, stirring all time, then,
add a pound of potatoes cut into cubes, a turnip, and a carrot. Beason well and simmer all to gether for an hour or more until the vegetables are soft. Slice thes lamb and put it in Let it come almost to the bot again, but the meat should not actually cook
baye a gar tent fertil