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STAPLES
TEMPTING VARIETIES
Cold Cuts And Meat Loaves
HONG KONG DAILY PRESS, THURSDAY, OCTOBER 17, 1935.
SURPRISES
VEGETARIAN DISHES
MEATLESS DIET
Meal douves and cold cuts can be prepared to do duty for two or more meals and they are available in fine variety. Corned beef, beet and calves tongue. cottage ham. as well as baked, and jelled ment loaves and cold sliced roasts make delicious meats for summer days. 4 The care of meats after cooking is of prime importance if they are tu remain attractive to the last morsel. In the first place, to pre- serve them they must be kept very be kept cold. Then they must well covered t, prevent drying and loss of flavor. These two simple precautions insure against food waste.
summer
CORN BEEF
and menes
11
may
Curned bee" is appetizing for be bought by the pound It seldom needs freshening. A thorough washing in cold water when it comes from the market and it is ready to cook. Put in cold water to more than cover. Bring slowly to the boiling point and remove scum as it rises. anti tender and cool in water in Removed which it was cooked.
Simmer
to a large plate or platter, cover with a second plate and weight. Press until cold, and firm and cut
in thin slices to surve
ΟΙ
Beef and calves tongues may be bought salted or fresh. The salt- ed or pickled tongue always ja Let freshened before cooking. beef tongue stand, in cold water Four or over night to tresben. five hours should be long enough for calves, "Cover the fresh freshened tongue with cold water and cook slowly unti; tender. Salt is added to, fresh tongue, 3-4 tea- spoon tu a pound of meat. after the tongue has cooked about one. hout. Let root in water in which It was cooked and remove skin and roots. Serve sliced cold or in a hot cream sauce tomatoes.
with boiled"
MEAT LOAVES
Meat loaves are good served hot the day they are baked and are equally as good served cold. Veal and beef are commonly used. alone or in combination. for "hot meat loaves, but lamb makes a delicious loaf and seldom is used. Ham loaf is good, too.
Veal, and lamb both are excel- lent. In jeled loaves. These fel- lied loaves are distinctly summery and can be made and delicate most attractive and festive look- Ing by clever garnishing, while they cost no more than the usual baked loaf.
Variety is one of the pleasant things. of He, and a juicy meat loaf is another. Variety in meat loaves makes a perfect combina tlon. The meat laf y an econó- mical oven dish that always meets hearty approval of a with the wholesome, hungry family. Then, too, it is possible to cook almost oven, the entire dinner in the thus simpying both the amount, of time and fuel spent on this meal,
But everyone grows tired of her favourite recipe at some time or cast about other and begins to
To the the lookout for new.
these and delightful changes. different and unusual meat.ioaves wil; be a and.
for other suggestions. woman on
SÁLAD DRESSING
A quickly made and economical salad dressing is made as follows: Pour into a basin a small tin of sweetened condensed milk. - Stir. fr half a teaspoonful of salt, half a teaspochitul of pepper, and half a teaspoonful of made mus tard. Beat in a few drops at a time, a tablespoonful of olive oll and two tablespoonfuls of vinegar. More vinegar may be added if kedMh it all well together and bottle. This dressing also makes an excellent horseradish sauce 11 mixed with some grated horseradish,
STUFFED MEAT LOAVES Have ground together 2 pounds bee" and i pound fresh, pork. Add 1 teaspoons salt, a generous dash of pepper. 2ggs sightly
chopped beaten. I small onion fine and cup milk.
Add 2 cups rice fakes. Mix well, then add
cup tomato wrap some of the meat mixture around has a hard" cooked egg. Be sure the egg is well covered with the meat mix- Place the t'e loaves in a ture. baking pan. cover each with a half strip of bacan. If you wish. and bake, uncovered. in a mode.
400 F.) for rately hot oven hour. basting as need. with a few tablespoons water, (Peeled po tatocs
baked around may be them in the pan if you wish). VEGETABLE MEAT LOAF
•
To 2 pound ground beef-or 1 pound ground beef and 1 pound pork-add 1 egg, 1 cup chopped" onlon, 1 teaspoons salt, a dash of pepper. 2 cups rice flakes and 1 medium can vegetable soup Mix a these ingredients thor- oughly form into one, large loaf or two smaller ones, and place in a well greased roaster. Pour cup water around the roll cayer. and continue baking in a mode. rately hot, oven (about 400°F) Cor 1 hour, Uncover and rebrown slightly. I quid evaporates, add to cup more water, as needed.
.. HAM LOAF Have ground together twice. 1 pound
cured ham and pound fresh pork. Add 2 cups rice flakes. 1 teaspoon Worcester- shire sauce. 1 egg. cup milk and a dash of pepper, and mix thor- oughtly. Pat into a cat, place in a greased roaster and sprinkle with flour. Sear in a hot oven 500 F.) until brown. Pour cup water around loaf, cover and con- tinue cooking in a moderate oven (350°F) for 1 hour. After the first half hour, place white or sweet potatoes around the roll if desired, or place slices of pineap plc over. top of loaf and allow to brown delicately.
raw
REFRIGERATOR MEAT LOAF Grind 2 cups cold cooked veal or pork and cup sweet mustard pickle together anely. Add tea. spoon salt, teaspoon pepper and 4
butter. tablespoons melted Blend
and pack thoroughly firmly into a pan lined with wax- ed paper. Place overnight in re- frigerator. Slice thinly and make into sandwiches. using whole- wheat bread. and placing a let- tuce leaf in each sandwich. Slices of tomato may also be added.
SOMERVILLE MEAT LOAF Have 2 pounds of beef ground with cup suet. Add 1 small on- ion, minced, 2 cups soft bread crumbs, 2 eggs, 1 teaspoon salt, 1 teaspoon evaporated borseradishTM which has been soaked in 1 tab.espcon cold water for 10 minutes, 1 teaspoon prepared mustard, 4. tab.espoons minced green pepper and 2 teaspoons Worcestershire sauce. Mix all these ingredients thoroughly and pack into a greased baking pan. Pour over top cup tomato, ket- chup and bake in a hot even (about 400°W.) for 1 hours. (Either fresh beef ar leftover beef may be used. It leftover meat is used it need not be baked quite so Song),
BEETROOT
Many people who preserve beetroot at home find difficulty in. preventing the beetroot from turning mouldly. Mustard is 'ex- cellent for safeguarding against this and a smail teaspoonful should be stirred into each jar before the beetroot cools and is (led down. To prevent beetroots from "bleeding" when they are
Here are some useful recipes for those who preter a meatless diet:-
SCALLOPED CABBAGE
1 at
shredded cabbage
4
SPINACH
CREAMED
2 lbs. spinach
4 oz. butter
Litt e puff pastry if available Pepper and salt
Wash the spinach thoroughly; as many.us five or six waters are the necessary. Remove often midrib trom each leaf, as this will make it .ess" stringy if the spinach is c.d. Put the spinach into a large pan, without any water, and allow it to cook in its own moisture with a very little salt.
When tender, strain, chop Sieve. Anely. et rub through a Melt the butter in a saucepan, add the sieved spinach and ad-. ditional seasoning, pepper, and salt. it necessary and reheat, stir- ring to prevent it sticking to the pan. Serve in a vegetable dish decorated with small croutes of nicely browned puff pastry fried bread. If preferred, the spi- nach may be served in spoonfuls on croutes of fried bread.
l
PLAIN FACTS ABOUT POTATOES
oz, "diced or shredded chees 02. butter
} pt. Well-seasoned
in
sauce
white
1 tablespoonful grated cheese
A little salted water.
Cook the shredded cabbage un- t tender a very little saltid water, with the butter, drain well and put in a greased baking dish. To white sauce, made with milk and liquor from cabbage, add cheese. Cook until the cheese is meted and whip together un- tl smooth. Pour the sauce over the cabbage, stir together lightly. sprinkle with the "tablespoonful grated cheese and brown in hot
CURRANT BUNS
1 level teaspoonful of sal
OF
1
ib, warm flour
+
oz. butter
1 oz, yeast
Old potatoes are sometimes yer- To improve low when boiled. the colour add a tablespoonful of milk to the water in which they are bolled.
waxy
Baked potatoes often take long to cook but the process will he speeded up if you brush them all over with salad oll
cooked Try this with
them potatoes: Alica
thickly, place in a frying-pan with little milk, butter, pepper and salt, Simmer till the milk is soak- ed up but do not let the potato brown. Serve hot.'
GINGER CARAMELS
+
For these delicious, sweets, you will require one pound of icing sugar, the white of one egg, and a little some ground ginger or ginger essence, If you use ground.. ginger, which can be bought in small cartons, you will require about a dessertspoonful to a pound of icing sugar. Mix it well with the sugar, add the white of egg and sufficient water to make- a stik paste.
Roll the paste on a board to nearly one inch thick through. cut it into caramel squares, press a piece of dry preserved ginger in the top of each, and leave for several hours to set and dry..
EMERALD EGGS
A Bavoury or luncheon dish. Chop two tablespoonfuls of scald- ed parsley nnely. Grease four dariole tins and line them with Break an the chopped parsley.
egz into each mould and then place the moulds in a pan of boiling water, taking care that the water only reaches half-way Caver the pall up the moulds. with a greased paper and steam gently for ten minutes, watching that the eggs do not curdie. Have ready a round of hot buttered
1. whipped egg
2 oz. candied peel
2
Oz, sugar
1 gill: mük
4 oz. curran
Method:-Mix the salt with the Hour and rub in the butler. Make a well in the centre and into this pour the yeast which has been worked with the sugar, the milk, Leave to stand for and the egg. twenty minutes, knead thorough- ly, add the fruit, and leave to stand for one and a half to twe hours. Shape into buns with -as ittle
reading as possible, brush each with beaten egg, and leave to. rest for fifteen minutes. Bake in
a very hot oven for fifteen mi utes, and a minute or two before this time has elapsed, brush each bun with warmed syrup.
These can be eaten cold or you can cut them in half, toast and butter them and eat them hot.
FAVOURITE SALAD
CHICKEN STUFFED TOMATO SALADS
6 tomatoes
1 cup diced cooked chicken
cup diced celery
2 tablespoons chopped "pimien-
tos
i teaspoon salt
1 teaspoon paprika
Re-
may-
1 cup stuff mayonnaise Wash and peel tomato25. move centers. Chill Mix onnaise with chicken, celery, pimientos, salt and paprika, Chili. Stuff tomatoes, serve. on lettuce and surround with remaining mayonnaise.
LIVER LOAF
One pound beef ver. cup chopped salt pork, 2 tablespoons chopped onion, 2 tablespoons minced parsley. 1 cup soft bread crumbs, 1 egg beaten, salt, pepper, Pour boiling water over the liver, let stand for a few minutes, and then drain. Grind the liver, salt pork and onion together and com- bine with the remaining ingre- dients. Mix thoroughly and shape-
toast for each egg and cover the into a loaf with the hands and
toast with finely chopped parsley,
Turn the eggs out upon the
place in a greased pan. Place few strips of salt pork over the
rounds of toast and serve at once. top of the loaf or dot it, with
The eggs should be. ligh:dy sea- soned when droped into the moulds
Fruit Bread
butter and bake in a moderate oven (350 degrees F.) for, about an hour.
Rub the fat into the flour until smooth. Mix all the ingredients together, melt the yeast in a pint of warm water, add to the mixture alight dough. and beat into Divide into three or four, put into 'Ib. each of currants and raisins, greased, warmed tins, leave to rise
14 lb. flour. Pen
cooked the blade of an vid-kit-4-15, clarified dripping. chen knife should be heated un-
til red" hot: and prisaed against
any raw paris before they are put, 'on to boll..
1 lb. moist sugar.
2 oz. mixed peel, cut smal;
1 oz. compressed yeast.
by the Are for half an hour and bake in a moderate 'bven for one hour,
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