HONG KONG DAILY PRESS
STAPLES
SURPRISES
MEALS WITH THE CHILDREN.
Family meals often mean the dumculty of feeding children who dislike dishes that are good for them.
There are ways of tempting "finicky" childern to eat if mother uses Imagination in cooking for them.
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Never hurry children over meal, and at the same time don't allow dawdling. Make sure they chew food well, and never allow. them to "gulp" a drink.
If they are inclined to gulp. pro- vide a straw through which milk. tea or cocoa can "be sucked leisurely.
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If you want your child to eat a good meal, never give sweets be- tween meals. give them afterwards, when plates are clean
An attractive china plate and mug pleases under fives and makes them, enjoy food, especially if the plate has a nursery picture on-the bottom
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These plates can be bought quite cheaply, and children.love them.
Fresh fruit is essential for chil- dren. but it should be carefully prepared.
Serve oranges this way: Wipe the orange, then cut in half and squeeze out the juice, serve after straining through mustin, Sweeten with sugar OF honey. Apples should be peeled and cored.
When
them giving
bananas chorse ripe but not over-ripe ones. and remove the "strings."
Mash with a little caster sugar. Grupes should be skinned and the seeds removed.
VEGETABLE SOUP
Simmer a chopped onion, carrot, parsnip and turnip in a pint of slightly-salted water for one hour. then strain carefully.
MUTTON BROTH
Nourishing and flavoursome. Cut lib. scrag, of mutton lata neat pleces, removing all fat. Add
1
a chopped onion, carrot and strip of celery, and a teaspoonful of chopped parsley. Add two pints of water and simmer for one hour, add two dessertspoonfuls of pearl barley, and simmer for hour. Strain and serve.
another
NURSERY CABBAGE" "
SCOTCH SHORTBREAD.
Here is a recipe for Scotch short- bread sent by, an Edinburg friend.
WITH VEGETABLES It makes a very welcome addition
IF
VEGETABLE PIE
An appetising pie is soon pre- pared with any left-over cooked vegetable, such as potatoes, turnips, carrots. parsnips, swedes, tinned peas or beans, with a small onion. Fill a greased piedish with the mixed vegetables.
Pour over plat stock, sensoni with pepper and salt and a little mixed herbs, then cover with B rough puf pastry. Brush over with a little beaten egg, and bake in a quick oven until the crust ls cooked.
Serve piping hot with a good gravy made with Blato.
POTATO PUDDING
This is a wholesome and satisfy- ing pudding. An excellent way of using up the cold potatoes. Mash the cold potatoes and any cabbage or brussels sprouts, with a little argarine or dripping and milk, add a beaten egg. the juice of halt a lemon. two tablespoonfuls of sugar and two tablespoonfuls of currants and sultanas. Beat well and turn into a greased dish, dot with margarine, and bake in 1 moderate oven for 20 minutes.
VEGETABLE SALAD
A vegetable salad will be wel. comed. Mix in a bowl any cooked diced vegetables, potatoes, parsalps, "beetroot, celery, tomatoes and watercress. Arrange A shredded lettuce and any beans or peas, and chopped hard boiled egg Sprinkle with mayonnaise and chopped parsley and serve with
3
rolls and butter..
LEMON PUDDINGS
to the tea-table.
Ingredients; ib. butter, 2oz. rice flour, 4oz. caster sugar, 100s, flour, a good pinch of salt, and a ten- spoonful of baking powder."...
Mix together the slaved flour, salt and baking powder, add the sugar gradually and rub in the butter or margarine with Houred hands. Turn onto a lightly floured board, press into one or two rounds and prick all over with a fork.
Pinch the edges together, brush over the top with a little white of egg, sprinkle with castor sugar and bake in a moderately hat oven for half an hour.
HONEY CAKE
By request. Ingredients: lb. flour, 3 tablespoonfuls of honey, 302 butter, 2oz, sultanas, 1oz. cur- rants, a small teaspoonful blear- bonate of soda, about a gill of milk, and two tablespoonfuls of caster sugar.
Rub the butter into the sifted Hour until fine, add the sugar, currants
nid sultanas. Dissolve the soda in a little warm milk and pour into the centre of the" four. also add the honey, then mix thomughly until very well blended.
Pour the mixture into a prepared cake tin and bake in a moderate oven for one hour.
NO MEAT TODAY
When you want to give your family" a change of diet by serving lighter meals, it is desirable to re- member food values. Meatless dishes make a pleasant change.. and they can also be rich in nourishment. The recipes below are made with eggs, milk and milk products such as cheese and butter. Here are two tasty, and quick- to-make meatless dishes:
ANCHOYT. EGGS
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Eggs with anchovy are tasty. Melt a little butter in a saucepan add beaten eggs, and for each egg
a teaspoonful of anchovy essence
a pinch of salt and cayenne.
*
EGG AU GRATIN
FOOD
ALL ICED
China tea is generally preferred for this drink which will be found most refreshing in hot weather.
Make the tea in the usual way and pour off into a jug as soon as it is infused. When cool add lemon juice and sugar to taste. Place a slice of lemon on top and chill in a refrigerator or on ice for two or three hours. Russian tea is served in glasses, not in cups.
LOBSTER COCKTAIL.
1 lobster
Tomato sauce
Lemon juice
Worcester sauce.
Balt to taste
White vinegar
Remove the lobster meat from the shell and cut into small pieces. Blend the other ingredients and pour over the lobster. Mix well together, place in cocktail glasses and chill before serving.
FRUIT COCKTAIL
1 large grapefruit '
6 tresh cherries
1 tablespoonful diced apricots 2 tablespoonfuls of maraschino
(if desired).
1 tablespoonful apricot syrup
teaspoonful of sugar
1
Cut the grapefruit in half and remove the fruit from the shell Cut into dice and add the diced apricots, apricot Syrup, sugar and maraschina, Put into cocktail glasses, top with a cherry chill before serving.
GINGER ICE CREAM
pint milk
2 oz. sugar
1 yolk of egg
gill cream
1 oz. preserved ginger
and
1 tablespoonful of ginger syrup 1 white of egg
Make a custard with the milk. sugar
egg yolk. Add the gin- ger cut into small pieces, whipped cream, stiffly beaten egg-white: and ginger" syrup. Freeze and serve in ice ́cups.
MACAROON ICE
pint cream
8 macaroons
2 oz. castor sugar
i pint egg custard
A few drops of vanilla essence. Dry the macaroons in the oven. & wire pass through Crush and Pour
aleve. Make the custard and allow to cool. Whip the cream until it is fairly thick, fold into the cus tard, add the macaroons, - sugar and vanilla esserice., Freeze and serve,
First hard boll, some eggs, then grease aple-dish with a uttle butter put in a layer of mashed potatoes, with a nut of butter and a little milk added.
These easily made, light pud-Stir until it thickens, but do not 'dings can be prepared in a short let it boil, or it will curdle.
time from Ingredients in the lar- un rounds of hot buttered toast. der. Put four ounces of fine white breadcrumbs into a basin. Boil a pint of milk with the grated rind of a lemon and, two ounces of sugar. Pour over the breadcrumbs and add s plece of butter the size of & walnut, some lemon essence, a pinch of salt, and two beaten eggs.
Shred the cabbage Anely and
Beat well together, then half All cook in slightly salted milk and small buttered moulds. Put in
â
water until tender, then thicken.
slow oven until set, then turn out with a little butter and flour, and carefully, and serve with lemon serve' with 'gravy....
Few children like cabbage. but they will love it cooked this way.
"Get
Excited!
sauce or lemon flavoured custard,
Cut the eggs in half, lengthwke. ́and arrange in the dish, point upli wards. Cover with pint melted butter, sprinkle, with breadcrumbs and grated cheese. Brown in the oven or under the grill.
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THE
PINEAPPLE DELIGHT
1 ripe pineapple
A little sugar
1 This is a particularly attractive dish for a dinner party and is not
pint vanilla Ice cream
at all difficult to prepare.
It is best to choose a ripe pine- apple, with a fresh green top for this sweet. Cut off the top and carefully scoop out the inside without destroying the skin, Sleve the pulp, add it to the vanilla ice mixture with sugar ta taste. Freeze in the usual way. If pos- sible chill the pineapple case also. Stand the case on a round of sponge cake and when it is time for serving, fill it with the frozen mixture. Replace the top. Decorate the base, with pieces of place pineapple and serve im- mediately.
TOMATO WATER ICE
lb. tomatoes
i pint good white stock
1 tablespoonful of vinegar
oz castor sugar
Pepper and sal
Wipe the tomatoes, cut into quarters and cook until tender in a little water, Sleve through a, hair steve, add this puree to the other ingredients and freeze in the usual way,
ICED COFFER
2 tablespoonfuls freshly ground
coffee
1 "pint water
Sugar
Whipped cream
Warm a china jug, place the coffee in it and pour on the fresh-
ly boiling water. Stand the jug In a basin full of boiling water and stir frequently. Leave the coffee to infuse for 15 minutes; then strain. When cool, put in the re- frigerator or stand on ice to chill Before serving add suger to taste and put a teaspoonful of whipped cream on top of each cup of coffee.
THURSDAY, MAY 5, 1938. -PAGE 3
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'ASPRO DOES NOT HARM THE HEART.
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Sore Throat Neuralgin Hay Fever Feverishnoss Irritability Temperature
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Alcoholic After Effects 'ASPRO' Gives Great Relief to Women when Depressed.
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Try MEAT FRICASSEE with SWEET-POTATO
MEAT FRICASSEE WITH SWEET-POTATO BISCUITS
1 lb. most.
så tablespoons land
** garlicn
*1 green pepper.
‚ a pinch of sarjories
I can p
‚Í' SORT OFRIED
salt and pepper to taste taklaspoon gardday tapioon paprika. cup dry wizia,
b. postos
Cat most in small pieces: brown mest la hot lard with garlic, onion and green pepperi sód marjoram, sour orange julen, wessorsings and wine with a firele ventur. Cook slowly untiï tender, adding potatome about 30 mlautos kufam zamt le down. Add peas und serve with, Sweet-Potato 2.
SWELL-POTATO BISCUIES.
(dog) msalvað pýreet potato'
31⁄2 cup milk. /.
tablespoons malead butter.
· teaspoons Royal Bakini Pondée
12 tablespoon sugar.
Mix masived swont potato, milk and malind bureaue. Add rumitan. End fingredients, offend intl together; to ziutko soft dough.Turn out (on levend bound wind man lightly until outside looks ennooth. Hafi owe Jj kuch thick cut wich Sopred Macuit cartar. Place "on granetě pan. Bake in het oma about të mizotón, Korres 6-8,
BISCUITS!
ROYAL, the Cream of Tartar baking powder, as- sures perfect results. Don't waste good ingredients through baking failures. › Always use Royal!
THESE flaky-light Sweet-Potato
TBiscuits give a finishing touch to the popular Meat Fricassee.
Insure their delicate lightness by making them with Royal, the Cream of Tartar baking powder that assures fluffy-light texture, more delicious flavour in everything you baké... f. It's more economical to bake with Royal, too. You run no risk of wast- ing costly ingredients through baking failures. Buy a tin of Royal today.
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