PAGE 10-HONG KONG DAILY PRESS
STAPLES
COLD TURKEY NEVER GOES
BEGGING
When Served In These Delicious Ways
No one will say "What! Turkey again? if you use a little imagi- nation in planning its second-or maybe third-appearance. Here's
how.
ESCALLOPED TURKEY
Cracker crumba
2 cups diced,
Lurkey.
+
cup finely
chopped mush-
rooms (cooked)
cups thin white
sauce, or turkey
gravy
2 tbsp. butter
Salt and pepper
Grease
cover
a
casserole dish and
SURPRISES
CAKE MAKING
AT HOME
Tried Recipes
GINGERBREAD 'CAKE
TURKEY SHORTCAKE
This cake should be made at Shape rolled "biscuit dough (-
round cutter.least a day before it is required, as inch thick) with Bake, split while hot and spread it is one which greatly improves with butter. Place creamed tur- with keeping. You will require key between layers"and cover, with gravy.
TURKEY WITH BARBECUE
Reheat left-over
SAUCE
turkey by
steaming and serve with the fol-
towing sauce:
3 cup butter
cup water
2 tsp. Worcester-
shire sauce
1 tbsp. lemon
sauce
Julee
tsp. tabasco
tsp. sugar
Esp. salt
Few grains cayenne
2 Mix the diced and white
left. mushrooms
the bottom with cracker crumbs or turkey dressing. If you have some turkey, sauce together. Season with salt Pour into the cas- and pepper. serole. Toss the crumbs used for the top in butter over low heat until light brown. Cover turkey with the crumbs and bake In a moderate oven for 20 minutes.
TURKEY CUSTARD
2 boullion cubes
chicken favour
cups scaled milk
CERS. slightly
beaten
1 cup chopped
turkey
#
2 tsp flour
tershire sauce, lemon juice and Blend dry ingredients. the tabasco
Add to butter mixture and stir well. cooking 2 or 3 minutes or until mixture thickens slightly. Pour over the heated turkey.
Dissolve the bouillon cubes in hot milk. Pour this over the eggs. stirring well. Place the turkey in the bottom of greased custard cups and with custard. Place in a pan of hot water and bake in
moderále oven about 35 min- utes or until a knife comes out clean. Turn out on pleces of but- tered toast. Serve with brolled mushrooms. French fried sweet ነ salad of mixed potatoes and pron
8 os. flour.
1 heaped
salt-spoon
1 small egg. `
bonate of soda,
bi-car-
1 heaped teaspoonful ground
ginger,
4
2 ozs. castor sugar,
1 oz. shredded citron peel.
1 oz. shredded ginger,
the
2 oz butter.
preserved kind, in syrup)
4 ozs. black treacle.
2 tablespoonfuls milk. Method:-Line a cake tin, about
Chocolate Sponge
This makes a pleasant change. Ingredients: 4oz. chocolate, 20%. cake-crumbs, 2oz, flour, 2oz. butter. 1oz. caster sugar. 2 eggs, pint milk, and a few drops of vanilla essence.
Break up chocolate, simmer with milk until dissolved, then leave to cool.
UNUSUAL SALADS
MALONNAISE OF
FISH AND
CUCUMBERR
One pound cold. cooked Ash. mayonnaise, 1 cup diced cucum- minced onion,
ber, 1 teaspoon
fettuce. chopped parsley. salt.
cayenne, paprika.
Line salad bowl
with lettuce
leaves. Flake Ash, mix with little mayonnaise, season to taste, and pile in salad bowl Sprinkle with onion and cucumber. Cover with sprinkle with mayonnaise, then Enely chopped parsley and Pap- rika."
JELLIED BANANA AND
WALNUT SALAD
Jelly crystals.
One packet red
1 pint bolling water. whipped bananas. lemon cream, 2 diced
julce, cup chopped walnuts.
crystals Dissolve
in boiling
In another saucepan melt the butter, stir in the flour, blend with-water. When cold, ny ind out browning. Add milk and su- vidual moulds. Set them. Sprinkle When gar, and stir until boiling.
lemon juice over bananas.
layer telly is arm, cover with or banana. Sprinkle with nuts. Add layer of Jelly: set well. Turn out. Garnish with whipped voured cream,
Add cake-crumbs, cook gently until the mixture becomes thick, allow to cool a litle, then beat in the egg yolks, and stir in the vanilla essence.
Whisk the egg whites to a stift froth, stir lightly into the mixture, pour into a greased basin. tie down Turn out and steam for 1 hours. and pour over melted chocolate.
gentiv, and turning in the flour from the sides until all the syrup has been added, and then gradu- ally add the egg and milk. The will then be a rather mixture
a
THURSDAY, DECEMBER 29, 1938.
KIRIN
The
B
E
E
R
Choice of
The Multitude
Sole Agents:-
H. HONDA & CO.
and
Tel. 20720.
2
30$5.
CHEESE CREAM SALAD Yolks 2 eggs, 3 pint milk, 3 oz.
cayenne, grated cheese, salt, dessert-spoons powdered gelatine.. 1 cup cooked, diced carrot, diced.
cooked potato,
peas, Booked
cup diced celery. mayonnaise, i
water.
Soak gelatine in the water. over Beat yolks, add milk. Str
Cool.
Stir
Pour into mould. Set. Turn
dish. F411 centre vegetables,
Tins. In diameter and 2 ins. deep. with well-greased white kitchen paper, and keep aside in readiness. It is important to have the tin ready, as the cake should be put
cheese, seasoning. Melt butter, add water. Worces-into the oven as soon as mixing is sticky consistency, very dark brown boiling water till it thickens; add finished. Now sieve the flour, bl-in colour. Turn at once into the carbonate of soda, and ground gin-in, and place on the lowest shelf in soaked gelatine.
of a moderately hot oven. Leave wetted ring
diced with mixed.. bowl. Add the sugar and mix in this position for from five tout into fat ger three times, and put into a
minutes. when it will be thoroughly, and then stir in the seven ncel and ginger. Beat the egg to- found that the edges of the cake coated with mayonnaise, -“ gether with the mand set aside look as though they have turned while preparing the rest of the in- over towards the middle. At this gredients. Place syrup and butter stage the cake must be placed on In a small saucepan."and stir over the middle shelf, and left to bake a very gentle heat until the butter. slowly for another half hour, or until the skewer (or other instru- is melted and the whole forms a thin syrup which runs off" the ment used for testing) comes away
quite clean. spoon readily without sticking.
Make a well in the four, and pour in the syrup mixture, stirring
TURKEY CROQUETTES
6 tbsp. butter
4 tbsp. our
21 cups milk
2 Es
..
3 cups "diced cooked.
turkey
1 tbsp. chopped
parsley
1 tbsp. chopped
"celery
1 tbsp. chopped
pimento
1 tsp. salt
tsp. paprika
2 tbsp. water
6
2 cups rolled crumbs Melt butter and add flour. Blend well, add milk. cook until a very
thick sauce forms. Stir constant- ly. Add turkey and seasonings Cook. Take tablespoons of the mixture, dip in crumbs in the eggs which have been mixed with water and roll in crumbs. Shape as de- sired. When ready to serve try in deep hot fat.
SALAD DRESSING
(Without Oil
Beat yolk of egg in basin, then stir in 1 tablespoon vinegar. 1 teaspoon sugar, salt, and mustard tu taste. Stir over hot. water til thick. Remove from heat and thin down by adding and beating
a well 2 tablespoons
cream-of
be
If the thin end is used it makes a very small, almost un-noticeable hole in the cake, and is actually top milk More or less may better than using a steel. When needed according to thickness of the cake is cooked, It should be. This will keep a day or two turned out on to a wire tray, and in a cool place. left to get quite cold before storing in an air-tight. tin. If the cake is
and One cup raw carrot
cab# to be kept for longer than a day it
whipped should be wrapped in grease-proof bage, 2 tablespoons
vinegar, 3 or waxed paper. and then put in cream, 2 tablespoons the tin.
tablespoons mayonnaise, parsley.
CARROT SALAD
40, Johnston Road, Hong Kong.
As soon as you smear Zam-Buk on crippling leg sores, abscesses or ulcers, quick, antiseptic healing starts. This is because the valuable herba oils in Zam-Buk are readily absorbed into the tissues and get to the root of the trouble, Zam-Buk soothes pain, reduces inflammation and dries up unpleasant discharges. When it has thoroughly cleansed the diseased places Zam-Buk heals without scar. Doctors and nurses everywhere use and recommend Zam-Buk
Be Free
From
Crippling
LEG SORES
ZAM-BUK Heals Without A Scar.
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Herbol OINTMENT
DIRECTORY & CHRONICLE
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ETC.
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1938 EDITION
NOW
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TO THE HONGKONG DAILY PRESS, LTD.
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