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HONG KONG DAILY PRESS. THURSDAY NOVEMBER 7, 1935
STAPLES SURPRISES
PUDDING AND PIE
And How The Menfolk
Usually Like It
WITH RABBIT
there's
an "P" in the
month, that old favourite rabbit CUSTARD FILLING
ple will prove a welcome change. The menfolk usually like it cold."
To prepare this savoury dish, wash the rabbit, divide it into small joints and arrange In a greased pfe dish with a few small pieces of pork, Season, then half All the dish with" seasoned stock in which loz, of gelatine has been dissolved.
Slices of hard boiled egg and one or two small forcement balls will greatly improve the flavour, but are unnecessary.
Cover with rough puff pastry und bake in a fairly hot oven for 5 minutes, then moderate to slow for 1 hours.
FAMILY DISH
Or, it may be you want some. thing hot for a hungry family. Rabbit pudding is made as follows.
Wash and joint rabbit into small joints, not using the head. Line a greased pudding basin with sizet crust and arrange the pieces of rabbit inside.
Season, add a' sliced onion and a little stock or a meat cube dts- solved in a cupful of water.
Cover with a lid of suet crust. "Lie down with a scalded and flour- ed cloth, and boil for two to three hours.
Stew the head for gravy, stratri thicken the liquor and serve with the pudding
CABBAGE PUDDING
3 large cabbages
ounces of butter
2 ounces of grated Parmesan
cheese
2 eggs.
Boll⚫ the cabbages. Branch them with cold water and seph- rate the leaves. Coat a muid with butter and line it with 'cab- Then place in Ita bage leaves.
jayer of the mature given below. One layer of the cabbage leaves. Repeat until all the materia: has been used. (the top layer should be leaves). Boil for three-quarters of ar hour In a double-boiler." Mixture; Cream the butter and egg yolk. Add the cheese and the stiffly whisked whites of the egrx.
LAMB HOT-POT FOR TWO
1.... --
For. two people, three-quarters of a pound of neck of lamb should be divided into chops, Skin and suce. half a pound of tomatties and half a pound of new potatoes. Cover the bottom of an oval casse- role with the potatoes, season with pepper, salt, and a little chapped onion, and sprinkle with bread- crumbs. Put the chops on top, season in the same way, cover with the tomatoes, and season them. Pour over half a cup of gravy, stock, or, water to which
a tablespoonful of tomato sauce.
has been added, and cost slowly for an hour and a half,
VEAL AND MACARONİ
Boll four ounces of "macaroni
1 cup sugar
cup soured cream
1 lb. cottage cheese
1 tsp. salt
2 tbsp flour
1 tsp. varilla
4 eggs
& aleve.
Put cheese through cream with sugar, four and salt.. Add beaten yolks, soured cream and vanilla. Mix well and fold it: stiffly beaten egg whites. Pour into the zwieback-lined pan.
CORN SOUFFLE
11 cups canned com
1 cup canned tomatoes
1 cup beef bouillon (canned)
2 egg whites
1 cup bread crumbs
2 tbsp. grated cheese
1 tbsp. butter
1 tsp. pepper
1 tsp. salt
CORN PATTIES
2 tbsp. four
2 tsp. sait
"i tbsp. sugar
2 egg yolks
1 cup whole grain corn
2 egg whites
Sift together the flour, salt and sugar. Combine the beaten egg yolks with the corn, add to the dry ingredients.azd.milx well. Fold in the stiffy beaten 48 whitës. Drop 2 to 3 spconfuls for each patty in a small amount of hot fat-in a frying pan. Fry on both sides till a golden brown."- Serve with canned chicken à la King.
#
EGG JELLY
This is a nourishing dish for children or invalids on a hot day, when more substantial food is rejected. Soak three-quarters of an ounce of gelatine in a pint of milk for a time, then heat slowly together until the gelatine dissol- ves. Do not let it come to the
boll, or milk may curdle. Beat a tablespoonful of castor sugar with the yolks of two eggs, "add to the milk, and stir together over a low heat, without bolling. Let
it cool, and in the meantime whisk the whites of the eggs to a stiff froth, fold them in fightly to the rest of the mixture. add vanilla or other favouring to. taste, and pour into a wet mould. When set, turn on to a dish.
BOILED FISH
I silver trout
1 carrot
1 onion
1 quart water
3 stalks celery
Salt and pepper 4. pint soured cream. Suce fish, bring water with dired a boll, add fish, salted to taste. Boll 30 minutes. Remove fish to platters. · Strain liquid in a bowl, add soured cream
and pour over the fish.
for twenty minutes. In the vegetables to meantime mince half a pound of veal, and mix with it two table- spoonfuls of minced ham, and the same of bread crumbs. Season well,, and blad with an egg and a little stock. Line a small greas- ed mould with the macaroni, put th: the meat, cover with greased paper and a cloth, and steam for
WHAT YOU MAY DO
WITH POTATOES
"LAMB FR CASSEE IN
POTATO BORDER
2 pounds breast of lamb
6 cups boiling water
4 small onions
4 small carrots
2 white turnips, quartered
1 teaspoon salt"
teaspoon pepper
Fcup all-purpose four
1 cup cold water
Cut lamb" into small place in kettle, add water ccok slowly until hours. Prepare put them in the ment
pieces. and tender, about 2 vegetables and kettle with the after it has cooked for 1 hour. Add sa,t and pepper, and continue to cook until meat and vegetables are tender, Lift meat ard vegetables to serving platter Make a paste the flour and cold water, add it to the stock and cook until thickened, about 5 minutes, Pour it over meat and vegetables on platter,
POTATO BORDER
6 Medium potatoes
cup milk
2 tablespoons butter or
garine
Salt and pepper
mar-
1 tablespoon parsley, chopped Pare potatoes and cook in boll- 1ng salted water until tender. Drain. Put potatoes through ricer or mash thoroughly."add milk, butter. salt and pepper and beat until
Luffy Muffy, Arrange in border around meat and vege- tables and sprinkle with chopped parsley. This makes 6 portions.
POTATO SALAD
A cheap tin of herrings (not in tomato sauce) will make an ex- cellent salad or hors d'oeuvre when combiried with cold" boller potato and mayonnaise,
Remove skin and bones and separate the fish into meat pieces ard mask in. saing cream or mayonnaise. Cut up the potatoes and press them, in oil and vine- gar, seasoning them rather highly with pepper and arrange them round the fish.
INDIGESTION
Sufferers from chropic digestion should take the white of an egg, beaten to a stiff froth and stirred into a winexlassful of water, after every meal
HADDOCK DINNER
2 pounds haddock
3 cups boiling water
1 cup cracker crumbs -
! teaspoon salt
1 teaspoon pepper...
2 tablespoons butter or mar-
garine
1 cup evaporated milk
a cup cold water, fo
1 cup canned tomatoes
cup American cheese, grated
Wash haddock, and put in kettle, åda boning, water), Cook slowly 10 minutes. Drain. Remove skin and bones from haddock and fake. Arrange a thin layer of flaked haddock in bottom of cas- sérole and cover with a thin layer of crumbs. Alternate layers of haddock and crumbs until all is batter in small pieces on top used, seasoning each layer. Place Combine evaporated milk, water and tomatoes and add. Sprinkle grated cheese on top. Cover cas serole and bake In moderate oven (350 degrees T*)-30 minutes. - Uns
an hour and a half. Turn out over during last 10 minutes. This and serve with gravy.
'makes 6 portions.
Sweet Potatoes
Perhaps you't} want to serve sweet potatoes and here are some recipes that are espec.aygood.
CASSEROLE OF SWEET POTATOES AND APPLE
Boll B large sweet potatoes, peel and slice. Pare 4 apples and si.ce. Alrange a layer of pota- toes at the bettom of a greased casserole. Over these a layer of apple. D. with butter, sprinkle with brown sugar and a dash of cinnamon. Continue until the casserole is filled, giving each layer its covering of brown sugar," butter and cinnamon. Mix one- half cup of hot water with "one- half cup of maple syrup and pour over the apples and pota- toes. Baker a moderate oven de syrup is thick and the apples are tender.
unt
SWEET POTATO FLUFF
3 cups mashed potato
Salt and pepper
2 tbsp. butter
2 tbsp. brown, sugar
1 tbsp. sherry.
3 egRS
Boll about 2 pounds of sweet potatoes until tender. Peel and mash. Season with salt and pep- per to taste; add fat, sugar, sher- ry and beaten egg yolks, Beat and fold egg whites until stiff
Turn Into the potato mixture. into greased baking dish, place in a pan of water and bake in a moderate oven about 30 min- utes, or until puffy and brown on top.
SWEET POTATO SURPRISE
י וידו
2 cups riced sweet potatoes 1 beaten
*Dash of Pepper
8 marshmallows
tsp. salt
cup crushed cornflakes
II
Boll and pee: potatoes, put through ricer. When partly cool
pepper. add cgx. salt and mixture is too dry add a little milk. Form in 8 round balls with marshmallows hidden in- cornflakes. Fry in hot fat until brown and drain" on soft paper.
BAKED ONIONS
18 medium size dry onions
Juice of 1 lemon
1 tsp. salt
tsp. pepper
-
+
2 cups seasoned white sauce
cup packaged grated Ameri- can cheese
2 tbsp. butter
Peel the onions deep to remove all the tough outside portions. Drop into salted borg water and cook until tender. Arrange the onions in a battered baking dish, sprinkle with salt and pep- per, and pour over the lemon Juice. Add the cream sauce and sprinkle evenly with the grated cheese. Bake in a moderate oven Yor about 25 minutes. Serve. In the dish in which it was taked.. Just before serving add the but ter."
GIRDLE SCONES
7
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DEVIL'S FOOD CAKE
2 cups brown sugar
3. squares bitter chocolate
cup soured cream
* cup butter
4 cup hot water 2 eggs
2 cups four
CABBAGE ROLLS minutes and blend well
1 head cabbage
4 cups boiling water
1 onion, chopped
»
1 small green pepper, chopped
tablespoons fat
1 pound chopped beef
Ramove from stove, stir in chopped center cabbage and egs
Divide mix
mixture into 8 parts and use 2 leaves for each roll. Place 1 part filing in 2 overlapping leaves; wrap leares tightly arotind filling and the securely with string. Repeat until 8 rolls have been made. Brown rolls on all sides in
1 cups, bread or cracker crumbs the remaining fat in large frying
1 teaspoons salt
1 teaspoon pepper
1 egg, slightly beaten
pan. Add the remaining 2 cup cabbage water and cover. Bake in moderate öven (350 degrees; F.j 45 minutes. Remove string from rolls and serve. This makes portions of rolls each.
Rüb half an ounce of butter into a breakfastcupfur of our. Add a tablespoonful of sugar, a pinch of salt. half a teaspoonful of bi-carbonate of soda, and half a teaspoonful or cream of tartar. Mix well, then stir, in a beaten egg and enough milk to make a softed dough which will just drop from a spoon. Heat a girdle, trying
Cut around stem end of cabbage to loosen 18 leaves. Parboil leaves pan, or hot plate, and rub it over
1 heaping tep, soda
and center head of cabbage in with a biece of lard or suet. Drop
girdle and let it cook until the a spoonful of the dough on to the Dissolve chocolate in hot water. boiling water 10 minutes: Drain Cream butter and sugar. Add and dry leaves carefully. Chop beaten egg yolks. Dissolve soda cabbage center and reserve for under-side is brown and bubbles
cabbage the stuffing. Bave cup appear on the top. Turn over in a little milk and thin
and green and cook the other side Two or cream. Combine all mixtures and water. Baute onlon three bones can be cooked at let stand for 3 minutes before pepper in 2 tablespoons of the
de mod bent in the afted four more pepper in 2 tante prumbs, 1 cup You Will be surprised and once, and the greased agam batch to baked
another in a shallow pan in moderate oven of the reserved cabbage water, salt and pepper. Cook for a few
40 minutes
During these warm days try an all-white scheme of flowers in your rooms.
charmed at the fresh and cool. appearance they produce.