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HONG KONG DAILY PRESS
THURSDAY, MARCH 12, 1936.
STAPLES SURPRISES
TASTY CHICKEN DISHES
Poultry dishes demand perfect cooking. Enrich the delicate, taste of chicken by adding a few dashes of Maggi's seasoning the gravy, sauce or stuffing
· BRUNSWICK STEW
:1 fowl
"STUFFING
3 tablespoons butter
1 tablespoon minced onion
10
..
1 tablespoon
pepper
1 shin of veal or 1 shin of beet
pound bacon
5 medium-sized onions,
1 tablespoon sait
teaspoon pepper
2 cups lima beans
2 cups green corn or 1 larg
can com
2 cups chopped fresh tomatoes
or 1 cun tomatoes,
6 small white potatres
Several dashes of seasoning Dress, clean and cut up fowl Cut up beef or veal as for stew- Ing. Place in pot and cover with boiling water. Fry pound of bacon until crisp and crumble bacon into por with other two in- gredients. Add onions salt and pepper Cover an cook slowly
Bina
Cook
for two hours then add beans, corn and tomatoes.
another, hour. Half hour before cooking is finished add potatoes! Several dashes of seasoning added when stew. is ready to serve will enhance the natural de lelous taste of the stew,
„ROAST CHICKEN
'Dress. clean, stuff and truss a chicken. Rub entire surface with sall and spread legs and breast with three tablespoons butter. Place in a roasting pan. Dredge bottom of pan with flour and place in a hot oven., When flour is well browned reduce heat and baste "Afteen minutes with one quarter cup butter melted in two- thirds cup boling water. During cooking turn chicken, frequently so that it may brown evenly. A four pound chicken will require one and one-half hours to roast.
ORANGE CREAMS
+
to
Orange creams are always favourite, and can be made look attractive 11 served in halves of orange skins and decorated with slices of crystalised orange and whipped cream. Put the juice of two large oranges, the finely erated rind of one, the juice of half a lemon, and three ounces double of castor sugar into a saucepan, stir, add the well-bea- ten yolks of two eggs, and stir over a gentle heat unill it thic- kens. Four into a basin to cool. Soak a quarter of an ounce of ge- latine in halt a teacupful of wa- ter, dissolve it over a low heat, but do not let it boil. Add to the "orange mixture, stir well, and leave to get cold. When cold and beginning to thicken, fold lightly in the whites of the eggs whisked to a stiff froth. But the mixture Into the orange skins, or paper cases, and decorate when set.
JELLIED RABBIT
minced
areen
I tablespoon inlaced party
cup minced celery
2 cups state bread crumbs teaspoon baking powder
I ezz
4 teaspoon salt
Several dashes of seasoning
Melt butter. add onion. green
» pepper, parsley and celery and saute until tender. Pour over brend crumbs to which baxtag powder has been added. Add egg well beaten, and salt. Several dashes of seasoning mixed with the stuffing and rubbed on the inside of the chicken will enhance the.. flavour of the stuffing.
3"
Here is an appetising dish for Sunday night supper. Cut up a rabbit into joints, and cut into "pieces half a pound of fat bacon, ban or pork. Just cover with water, add pepper, salt, a blade of mace, a few peppercorns, a t- tle parsley and a quarter of a tea- spoonful of celery seed. These
are best tied in seasonings piece of muslin so that they can easily be removed. Cover the pan or casserole, and simmer gently und the meat comes easily frpm the bones; cut it up, carefully re- moving all bones. Dissolve thres- quarters of an ounce of gelatine In a pint of the gravy, pour over the meat, and put all into a wetted nould. Turn out when set. Serve with celery salad made by cutting the heart of a celery into thin strips and covering with thick mayonnaise.
CHICKEN TIMBALES
3 tablespoons butter
cup soft bread crumbs
1 cup milk or gh: cream Salt, pepper
1 small can chicken or 1, cup
cooked chicken
1 pimiento less
Several dashes of seasoning
Cook butter, crumbs. milk or cream, salt and pepper · together. until a smooth pastë has formed. Chop the chicken und pimiento very fine and add to the sauce.. Add the eggs, sightly beaten, and a few dashes of seasoning, to tone up the taste of the dish. Mix well. Pour into greased individual molds. Set in a pan of hot water and bake in a moderate oven 325 degrees F. 25 minutes until set like custard, Turn out and serve with a mushroom or tomato sauce or creamed peas.
SPICE COOKIES
cup fat
1 cup sugar 1 egg
1
ין
cup sour cream. teaspoon cinnamon teaspoon cloves
-4 teaspoon nutmeg
+ teaspoon salt
1 teaspoon vanilla
2 cups four
I
teaspoon soda Cream fat and sugar. Add ege and
Mixing cream. Beat well lightly add rest of ingredients. Drop portions of soft dough from tip of spoon onto greased baking sheets. Bake 12 minutes in ma-
derate oven.
FISH PASTRY
This · 15 a excellent way" of using up cooked fish or of making ath of lobster or crab, into an
£
esting dish. Steam the re- quired quantity of potatoes, rub them through 2, sieve, and mix with a lump of butter, a pinch of pepper, half an egg, and
ttle milk Sprinkle in a dessert- spoonful or so of four, then let it cool. With floured bands line a pie-dish with the potato, let- ng it stand a little higher than the dish if possible; brush over with the rest of the egg, then put into the oven to brown. Make a sauce for the fish by melding an ounce of butter and stirring in an ounce of tour. af Gradually add half & pint liquid, composed of half mik and Stir Half fish-stock or water. unill smooth add a bay leaf, a little parsley and half a sileed onion. Cook for ten minutes, stirring often, then strain and add a little anchovy essence and finely chopped parsley. Put in the fish and. when quite hot, pour it into the ple-dish with the potatoes, Serve at once.
A. GOOD SWEET PICKLE
The ingredients include any variety of vegetables suitable for pickling, such as French and run-
ner
beans, caulinower, small onions, or large sliced, cucumbers, or gherkins, radishes, green to- matoes, green peppers, red cab- bage, a little sliced mango if pas- sible, a few slices of angelica root, and a piece of preserved ginger troot, (The three latter are not absolutely necessary, but much Improve this pickle.)
One gallon malt vinegar, jib." mustard, lb. turmeric, 2ozs, curry powder or ground curry stuffs, a handful of salt, teaspoonful of grated nutmeg, cupful horse- radish, grated, I lb. Demerara sugar, large green pepper sliced and 3 small red peppers are also needed,
Slice or dice up the vegetables, they should be cut up quite small. Put them in a large pan, add the salt, taking care that this is even- ly distributed" and pour over just sufficient cold water to cover. Let them steep in this for 24 hours, then drain well..
Heat the vinegar to bolling point, and scald them with this, then drain off the vinegar and re- turn it to the preserving pan. (Do no pit in the vegetables),
•
Stir in the sugar until dissolved. Mix all the dry ingredients with a little cold vinegar, the curry powder, mustard, and so on, then stir
the hot vinegar into this paste, return it to the pan, and let all boll for three minutes, stir- ring carefully. (If desired, add " more sugar, as the sweet favour is mainly a matter of taste, and more sugar may be added at this point)..
Let the liquid cool slightly, then pour it over the diced vegetables, to which the sliced peppers have been added. Let it cool before storing in jars. It can be used in a month's time, but improves by keeping.
GRAPEFRUIT SALAD
1 cupe diced grapefruit
1 teaspoon sugar
i teaspoon salt
teaspoon paprika.
teaspoon celery seed
4 tablespoons salad oll
2 tablespoons vinegar
Chill grapefruit, mix and chill test of ingredients. Pour over grapefruit arranged on lettuce. Serve immediately.
TASTY DISHES
Brown
MAZETTI
1 pound ground veal and
1 pound ground lean pork in,a
Hittle butter. Simmer
1 chopped green pepper,
1 chopped stock of celery, and 1'chopped large onion together in a little butter til tender. Drop
pound egg noodles in boiling water and ball five minutes. Mix all of the above ingre- dients together with
2 cans tomato, soup aud
1 small can mushrooms, and
Salt and pepper to taste. Turn
into a
and baking dish sprinkle top with pound ad English cheese, Bake for 45 minutes moderate oven 350°F.
In a
TWENTY-FOUR HOUR SALAD
Dice
1 large can of sliced pineapple,
24 marshmallows, and
1 small bottle maraschino cher-
ries. Mix with
1 'pound small white seedless grapes. (A can of white cher- ries can be substituted). Whip
2 lemons,
4 level taglespoons sugar, and 1 cup plain crearn. When cold, add the plain whipped cream. Pour over the fruit. Let stand in the refrigerator for 24 houst When serving, sprinke top with crushed almonds.
FOR YOUR NOTE BOOK
MARSHMALLOW "DELIGHT
The following is the favourite recipe for the boys and girls who come to visit our young lolks:
Mix together
1 cup grange pulp and Juice
and
1 cup "marhmallow
Add
cut
up.
Let
cup granulated sugar. stand about two hours. Whip atimay
à pint cream and fold in above
mixture.
Chill and serve.
CARROT PIE
Mix together:
FA
1 tablespoon raw grated car-
Fots
1 tablespoon flour.
1 cup sugar
14 cups mik
Yolks of 2 eggs, saving, whites
for the top;
a little nutmeg
Butter. the, size of a walnut. Cook or top of the stove and then all baked pie crust, Beat the whites of the eggs, add sugar, spread over ple. set in oven to brown.
CURRANT BISCUITS
1 pint flour.
5 teaspoons sugar teaspoon sait
2 teaspoons baking powder
I teaspoon cinnamon
1 teaspoon butter
1 cup cleaned currants.
Beat
1 egg in milk and add enough' to make a soft a soft dough. Bake in hot oven 400 de- grees F 10 to 15 minutes. Serve warm with jam or marmalade.
CHEESE OMELET
2 tablespoons butter,
3 fggs yolks
2 tablespoons, catsup
cup cheese, cut fine
3 egg whites, beaten
4 teaspoon salt
2 tablespoons cold water
Melt butter in frying pan; when hot add rest of ingredients which have been lightly combined. Cook slowly until omelet is well "puffed" and brown. underneath. Carefully turn half-over, holding in place 3 minutes with fork. Turn onto warm platter and garnish with parsley.
GERMAN COFFEE CAKE
Sift together
24 cups flour,
3 tablespoons sugar,
2 teaspoons baking powder, and
1 level teaspoon salt.
with the Engers,-
Work in
1 rounding tablespoon butter.
Beat in a cup
1 egg and add to it enough Milk to measure 14 cups. Mix
altogether. Put batter i greased cake pan. Brush the top ighty with melted but- ter. Sprinkle with brown sugar and cinnamon. Bake In moderate oven 350°F. for about 20 minutes.
EGG CROQUETTES
Make a very thick white sauce
of
2 tablespoons butter
4 tablespoons flour,
1 cup milk. Allow this to cool
and then adg
6 coarsely chopped hard boll-
ed eggs
3 strips chopped crisp bacon.
fine y
chopped
1 teaspoon
onion
2 tablespoons chopped green pepper. Seasoning to taste. Form into small balls and roll in beaten egg and bread crumbs and fry in deep fat 385 F. until brown. Leftover cooked ham may be used in- stead of Bacon. Hervés four
neglect of
COMMON ILLS MAY MEAN days suffering
of
W
THOLE days of suffering, and in many cases
weeks of anxiety and pain can be definitely avoided by the simple action of taking ‘ASPRO.' When people realise what a wonderful medicine tabler 'ASPRO' is-how it soothes pain-how it redaces feverishness, and how, after ingestion in the system. being a solvent of uric acid--an in- ternal antiseptic-an anti-pyretic or fever reducer --and a powerful germicide, it strikes at the cause of numerous complaints, then much suffering will be avoided-much illness prevented.
ASPRO
IS THE SAFE MEDICINE.
DODWELL & CO., LTD..
Distributora.
Three Packings: 5'4, 10'«, ?7**,
LIPTON'S TEA HINTS
There is nothing easier than to make tea well-except to make it badly.
So here are some hints on how to make the best of it.
LH5
BUYING TEA. Tea is the cheapest and most economical drink in the world. From one pound of good tea you can brew as many as 2.0 caps. And it pays in the long ran to buy good tea because it is more economical to use, and the difference between the cost of one cup of poor tea
But there is all the. and one cup of good tea is so infinitesimally small as not to matter. difference in the flavour and it is the flavour that is really the Inxury that everyone can now afford
+
STORE TEA IN AN AIR-TIGHT CONTAINER. Tea loses its favour if it is exposed to the air for long, especially in a moist climate. It ought to be kept in a caddy, or in a glass jar with a screw top, or in clean tin.
USE THE RIGHT KIND OF TEA-POT earthenware tea-pot for making good tea.
to remove all stains and dried after use. brush will come in handy for this.
LIPTONS TEA.COIFCE & COCDAPLANTERS CEYLON
114
MERCHANT
38
tal
CHOICEST PURE CEYLON TEA
LITY!!
Nothing compares with an ordinary brown This should be carefully cleaned, not just rinsed, When cleaning don't forget the spout; a small
!
MEASURE THE QUANTITY OF TEA CAREFULLY. "One teaspoon. ful per person and one for the pot" is a sound old fashioned rule that has növer j been beaten. But if good tea is used there is no need to allow "one for the pot," unless very strong tea is wanted, for good tea is more economical than cheap tea,
USE ONLY FRESHLY BOILED WATER. Take care to warm the pot thoroughly before putting in the tea Then pour ou freshly boiled water-not water that has been allowed to simmer. Better tes will be made if the kettle i fept free from the lime or chalk deposits of hard water.
ALLOW FOUR MINUTES FOR ÎNFUSION. Pour freshly boiled water on to the leave until the tea pot is full, " but don't puur out the tes into cupe until you have allowed it to stand for at least four minutes. The lid, of course, should be put back as soon as the water is poured and then the whole should
YELLOW LABEL
LABEL Into the pot,
be covered with a cosy. Don't forget that ten should never be allowed to "staw." If it is allowed to stand too long ten loses all its virtue aud its flavour.
MRS. MOLLISON'S DENIAL wife would shortly make an at-
London, Feb. 25.
"Look here," said the comme tempt, says Reuter, on the solo cial traveler to the small-town flight record to Australia,
** hotel keeper, "don't you know that rcher towels i potele have been prohibited in this state for tree years?"
Mrs. Mollison, interviewed in London last night, paja:
There appears to be some my-That Is gews to me. At the mo- stery concerning the future plans ment I have no plans at all for of Mrs. Amy Mollison, the aur another flight to Austraila, and woman. Mr. J. A. Mollison, on ar am not contemplating any such rival at Sydney, stated that his fight.”
Sure, replied the hotel keeper, but that towel was put up before the law was passed.”