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HONG KONG DAILY PRESS, THURSDAY, OCTOBER 10, 1935.
STAPLES SURPRISES
Try These Cakes
CHERRY CAKE
Cream together half a pound of butter and half A pound of castor sugar. Beat in alternately twelve ounces of self-raising flour eggs. Add a pinch of salt. the grated rind of two lemoną, two ounces of chopped citran peel, and eight ounces of glace cher- Put the Fies cut into halves. mixture in a tin lined with greas ed paper and bake in a mode- rate oven for an hour and a half.
Madeira Cake
Beat to a cream halt a pound..
and half, a pound of of butter
Sit together ten
Bent this
castor sugar. ounces of self-raising flour, a and ha!! a tea- pinch of salt. spoonful of nutmeg into the butter and suggar alter- nately with four beaten eggs; add a tablespoonful of brandy, two "ounces of chopped candled peel,
and a pound of cleaned currants...
two Put into a tin lined with thicknesses of greased paper and bake for three hours. The oven should be moderate for twenty cooled down minutes, and then
so that the cake is finished off in a slow even.
Fruit Cake ources
of pain
Sift twelve flour with a pinch of salt and two teaspoonfuls of baking pow- der, rub in half a pound of but- pound, or und add half a ter cleaned currants, half a pound of chopped seedless raisins, and half pound of chopped mixed Deel.
Make into a dough with
little
three beaten eggs and a milk if necessary. Bake in the same way as the currant cake...
Madera Cake
Cream four ounces of butter with four ounces of caster sugar. Sift in eight ounces of self-rais- ing flour. add two besten eggs. and the crated rind of a lemon. Another egg or some milk. may be added if necessary. Bake in a moderate oven for about an hour and a quarter.
FOR LUNCH
-
This is a light appet.sing cheon dish. Prepare a couple of Cambs' sweet-breads by removing the skin and placing them in 5.ighly salted cold water for an hour or so. Then put them i fresh, cold, salted water, bring to the bolt and put them in cold water again unt; required. Then cover with milk a slice' of, bread about 2 inches thick; when it has soaked for a time mash it up. add a tablespoonful of chopped parsley. two ounces of melted ounces of grated butter, two cheese, and the chopped sweet- breads. Season well with pepper. salt, paprika and a tiny pinch of mace, and beat in the yolks of four eggs. Whisk the whites to a stiff froth, fold them in lightly, put mixture into greased souffle tin, and steam gently unti firm. with a plece of greaseproof paper over the top.
THE MAKING OF COFFEE
It is not necessary to roast and grind coffee at home, provided that only a small quantity of coffed is bought at a time that the quality is good. and that it Is stored in a glass jar with an airtight lid. The ways of making various: coffee are many and some say do not boil it; others Some swear by un say bol it earthenware coffee-pot; others by the modern percolator; while some people say they can make in a saucepan, perfect coffee But all methods agree the coffee should be smooth and strung. A tablespoonful of ground coffee should be allowed to each cupful of water, and if the coffee, is not altered through a muslin percolator the guid
bag or
water
on pouring the boiling through, about a teaspconfult a time, until it is al used. With this method plenty of coffee should be used, the water must be actually boiling at the time, and coffee. bag, and pot must be thoroughly hot.
To make strong black coffee
to three put two
ounces of a coffffee-pot, pour coffee into a pint of boiling water over it, bring it to the boll, and let it
In that Rules and Suggestions
should be poured off the grounds and allowed stand for half an hour before being used. A pinch of salt brings cut the aroma of the beveargE.
thor-
To make cofee in a saucepan, heat an aluminium pan oughly with boiling, water, pour this off, put in the coffee, then the necessary amount of bolling water, put on the saucepan lia. low a light so and place over that the coffee will keep hot without actually bolling. Leave for ten minutes, when strain into hot jug, and stand in a warm place for half an hour, Another method is to put the ground coffee into a muslin bag. or flannel to make it exceptionally smooth, which should previously have been heated with boiling water. Place this over a heated earthenware coffee-pot, and keep
PLAIN CURRANT CAKE
Take a breakfastcup for men- and a half suring and to one cupsful of flour allow half a cup- ful of granulated sugar, a quarter of a cupful of butter, nearly half a cupful of mlik, three-quarters of a cupful of washed and dried currants, and two teaspoonsful of baking powder.
Put the butter and sugar into a basin and cream them together. Add a well beaten egg. Mix the baking powder with the four which should be gifted, and add this, alternately with the milk; to the butter and sugar. Stir in the currants and beat all together with an upward movement. Have ready a shallow baking pan, well buttered. Turn the mixture into this and bake In a moderate oven for about thirty minutes. When
a knife comes out clean the cake
is cooked. Turn out of the tin,
allow to cool, and cut into square b fore serving.
simmer for a couple of hours. Pour off, and let it stand before serving. Another way" is, to put the coffee in a saucepan, bring to the boil, remove from the. heat, stir wel, and bring to the
boll again. Repeat the process
three times, then pour off and and let it stand.
When serving Coffee with milk the milk should be made thor- not botted, as oughly hot, but this spoils the flavour of the coffee. Iced coffee can be made it with milk or without, but should be well sweetened and made strong, or it will be flavour- less. It is greatly improved if served with whipped creamį.
CUCUMBER AND GREEN PEAS
£
that is Select
cucumber straight and thick in form, slice off the two ends, and cut it in pieces three to four inches in length Peel these pieces, split them leng.hwise, and round the ends slightly, The remove the seeds. Sprinkle with salt, and over boiling water until steam
not broken. Have -tender but ready a cupful or cooked tender green peas, well seasoned, and mix them with one or two table-
spoonfuls of good white sauce
Place the pleces of cucumber..on to a hot dish and fill with the little sauce green peas. Pour round. Tomato or parsley sauce may be used,
A
BAKED PORK CHOPS
Pork chops, baked on top of macaroni and cheese, are per- fectly delicious. Simply combine macaroni, cheese, onion, milk and butter in the usual way. Put in
A rather large baking dish and
cover with small pork chops. Sprinkle with salt and pepper."
་་
EXTRA TASTY
Because Of Their Flavours
CELERY BISCUITS
1ib. flour
oz. butter
1 teaspoonful salt
gillwater
2 drops celery essence
These make a nice finish to a simple dinner in place of a gav oury. Sift the flour with the salt, rub in the butter, add the eclery essence to the water and then mix the whole into a nice dough. Place or the pastry board" and bang with the rolling-pin Fold and bang several thades. Roll out very thin, cut into biscuits. place upon a baking sheet and prick with a skewer or fork. Bake in a moderate oven for about 10 minutes...
More celery essence may be used according to taste, but as all these essences are very strong it will be found perferable to use rather too little than too much of them, until individual require ments as to taste have been as- certained. As a safeguard, al- ways drop the essence over the and 'rot a spoon cork, into
The " straight into the mixture.
be rinsed out with spoon can whatever liquid is used, and this rinsing can then go into the mix- ture.
SHEPHERD'S CASTLE
This is a more interesting form of the well-known shepherd's pie. Well grease a plain tin mould or basin with dripping: sprinkl thickly with brown bread-crumbs. and line it about half an inch thick with mashed potato, to which seasoning and butter have been add. Fill with minced meat already moistened with the flav ouring sauce. It should not he too moist, or when turning it out. the meat may break through the potato crust. Cover with a layer of potato and bake for about 20 minutes in a hot oven. Turn out carefully and serve with more of the same sauce poured round: it.
VEGETABLE CREAM SOUP
1 oz. butter or dripping
1
oz, flour
14 Pints milk and water Seasoning
"
Celery essence
Garlic essence: Tin of maceduine of vegetables Dissolve the butter or dripping in a saucepan and add the flour; cook together without browning Next sir in 1 pints of milk-and water: boll for about 5 minutes, season with one drop of celery essence, two drops of garlic essence, salt and pepper. And half a tin-or more if liked-ot macedoine of vegetables, which can be bought at any grocer's, Heat through and serve.
TOMATO Sour
For this soup, prepare as above but instead of the macedoine of vegetables add a small tin of tomato puree and a little sugar.
HOT INDIAN CHUTNEY 6lb. marrow
6 lb. apple
6 lb. tomatoes
4 lb. plums or damsons 4 lb. onions
5
5 drops shallot essence.
drops garlic essence 4 drops clove" essence 4 drops ginger essence
4 lb. preserving sugar 10 oz. salt:
6 pints vinegar
3
oz. cbulles
41
oz, white pepper-corns
10 62, mustary sed.
Boll the apples in water first. Chop the rest of the fruit and vegetables and sprinkle with salt and sugar. Leave for 12 hours. The the chillies, white pepper- corns and mustard seed in a mus- lin bag, and boll with everything else slowly for 8 hours. Just be- fore it has finished cooking, add of shallot, garlic. the cloves and ginger.
Ell the jars
and cover.
essence
TOMATO SAUCE
12 lb, red tomatoes
11 oz. salt.
Pinch cayenne
1 lb, sugar
1 oz. paprika pepper
2 fluid oz. Tarragon vinegar
1 pint spiced vinegar
2 drops celery 'essence
3 drops shaliot essence
3 drops clove essence
Wash the tomatoes thoroughly, place in a saucepan over a low heat, stir until the contents of the pan become liquid, then re- duce by bolling until the contents are thick. Rub through a sleve, add the sugar, essences, vinegars, peppers and salt. Continue stir- ring and boiling until the sauce is of a creamy consistency; pour Have into hot sterised bottles.
corks ready which have been boll- ed in water and cork at once. When the sauce it cold, dip the necks of the bottles in melted paraffin wax.
SPICED BRISKET OF BEEF! Five drops each of clove" and garlic essences, and three drops of celery essence put into the water in which the brisket of beef is boiled, add greatly to the flav- Our of the meat, After boiling slowly for at least 3 hours, the brisket should be taken out and pressed between dishes, and glaz ed when it is cold. A simple glaze is made by dissolving toz gela- tine in 1 gill of water in a small saucepan; add a sultable amount of browning and reduce to about one half volume, by boiling. When the glaze is beginning to set, brush over with a soft, clean bas- try brush.
TRY THESE RECIPES
Mince and Sheltoni
41
10ozs. cooked beef or mutton, los, dripping, 1 small onion, 1oz, flour, 3 gills gravy or stock, spring of parsley, 3ozs, shelloni or cut ma- caroni, 3oza. grated cheese, pepper and salt, a few drops of Worcester
Batice.
add the When cooked, strain, grated cheese and blend. Serve the mince in the middle of the dish with a border of shelloni.
Shrewsbury Bicults
tib, flour, one egg. grated rind of one lemon, 4ozs, butter. 4ozs, castor
sugar.
Chop the oaton finely and fry
Grease a baking tin, cream the it in the melted dripping. Remove butter, and sugar until they re- from the pan, add the flour and semble thickly beaten cream. Add cook gently over a slow heat until the beaten egg. fold in the sieved It is sufficiently browned. Then flour and grated lemon rind, mix add the gravy or stock bring to to a stiff paste, turn on to a floured the boil, return the onion, add board, knead lightly, and roll out pepper, salt, Worcester sauce, and thinly. sprig of parsley, simmer gently for half hour.
£
If the gravy balls away during, cooking, a little more may be added. Remove the parsley, and the minced beef, and reheat "for about eight minutes. but do not. bring to the boil.
While the gravy for the mince 18
and bake in a moderate oven un-. cooking. put the shelloni or cut
11 the chops are well browned.
macaroni on to boil in salted water.
Cut into rounds with a fancy cutter, place on a baking sheet, and bake in a moderate oven until pale brown. Time required about Afteen minutes.
Consommé
-2 pounds beef cut and seared
1 carrot
1 onion
1 cup celery
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4.cup cabbage
cup turnip.
Few sprigs parsley
1 cup tomatoes
green pepper
1 bay leaf
1 thin slice lemon 1 lump sugar '6 whole cloves
The vegetables need not be cut with any great care as they are to be removed from liquid. Cover contents with boiling water and cook two hours. Strain and clarify
Consommé forms the basis of all clear soups. It takes on various names according to vegetables or pastes added after quid has been clarified.
For example:"
Consommé Julienne indicates vegetables cut in fine strips one inch long.
Consommé Macedoine-indicates
of vegetables cut in tiny cubes. To
delicacy prevent destroying flavour by many reheatings, yege- tables should be slightly cooked before being added to consommé.
Consommé Princess Indicates small cubes of custard added just before serving.
SOME MEATLESS DISHES
is not When mest
required, eggs or nish can be used to make Hard-Solled dishes, attractive
and with prawns eggs, stuffed served with a good, green salad, the eggs should be tried. Boll for teen minutes, cut them in halves and remove the yolks while they are hot. The prawns should be cut into small pieces and then pressed through a steve, together with the egg yolks. Add o place of butter, some pepper, a little anchovy essence and enough cream to make the mixture smooth and moist, but Beat well together, then not wet. All the whites of the eggs with the mixture. Sprinkle with pap- rika and a little chopped parsley, Scotch Errs, too, make a BAY- Use half a oury supper dish. pound of sausage meat to three or tour eggs. Bon the eggs. hard, shell them, and coat in seasoned four then cover with a thin layer of sausage meat, seeing that each egg is entirely covered. Dip in beaten egg then in bread
crumbs, then again in the egg and bread crumbs, Eave ready some boiling, deep fat, drop in the eggs, and fry until golden brown. These are as good cold as hot, if served with salad.
Lobster In Aspic can be made with fresh or tinned lobster, al- though crab, salmon, or other fan can be used instead. For a small lobster, or a medium sized tin, melt about half a pint of aspic Jelly. Line a border mould with it, and when it has almost set put in the Daked Ash, with a few capers and chopped olives, pimen- toes, or gherkins. Fill up with. the jelly. When it has set, turn out, and all the centre with a green salad cover ad with mayon- naise. This is an inexpensive dist; the aspic jelly can now be bought in packets, and needs preparing with water only. Cold bolled or steamed fish from ar previous meal can be used though I white fish is used it should be wall seasoned first, or it will be rather taste'cas.