"THE HONGKONG TELEGRAPH, WEDNESDAY, JANUARY 6,
Family Flavours
They'll Ask
ARE makes the cook,
It's the thought and at- tention she puts into the making of her dishes that assures their succosa.
This is particularly true of cake-making. If cake
heavy or dry, if the fruit has
failen the bottom or the
mixture has sunk in the
for Again
middle, it may be that some of the following rules have been neglected.
BAKE ME
a CAKE
1. Ingredients must be carefully weighed; too much or too little of ono or another may spoil the cake.
2. Use good quality flour, see that it is dry and sleve it before using.
3. Use good fat
4. Caster sugar is best for cako making, unless otherwise stated.
5. Wash and dry all fruit, mix with sleved flour o prevent ainking. Cut up giacó cherries.
6. Grease enke tins with unsalted fat and line with greaseproof paper. For
a very rich cake, sprinkle the tin at the ballam and sides with ground rice, to prevent overbrowning.
7: Jare the oven ready to receive the cake, never keep the mixture waiting.
8. Never fill more than three-quarters of the tin.
9. Test the cako by sticking a' skewer into it. If the skewer comes out clean, the cake is done,
10. Avold draughts near the oven, and always open and close an oven door gently, never bang it, as this will blow a cold current into the oven.
Pound Cake (Good Keeper)
For a large faintly this is most economical, as it can be cut one day and afterwards put into an airtiplit tin, to bo brought out a few days later.
Ingredients: 1lb. each of flour, butter, sugar, currants and sultanas, 12 `mixed peel, 2oz. chopped raisins, 202, chopped almonds, & crga, a pinch of salt.
tho grated rind of A lemon,
A
pinch of grated nutmeg, one teaspoon- ful of baking powder if plain Döur is used).
Light and tempting-chocolate cake for tea.·
Regulo 4. Just before the cake k cooked, arrange the pleces of crystal. lised ginger on the top.
Chocolate & Walnut
It looks difficult, but is really easy to make. Surprise the family on Ban- thy with chocolate enke.
Ingredients: 24oz. chocolate, 30%. Ilier, 3oz. sugar, 3 erra, Boz. plain flour, 1. level teaspoonful baking powder, anlt. For the lelog: 202, chocolate, lb. icing sugar, vanilla essence, nut of butter, wilmits.
Cut the chocolate small, and leave to soften in warm place. Cream butter and sugar, adding softened chocolate. Add crga one at a time and bent,
Bir in lightly tho alfted floar; baking powder and salt. Put mixtare inte à greased and unper-lined tin, and bake for an hour in a moderate oven. Regulo mark 4..
When cold coat with chocolate feing and decorate with halved walnuts.
To make the teing, soften the choco- late, put the leing sugar into a baain, and pour in `a little boiling water,
Add chocolate, and fow drops of vanilin esscece, then mix, adding boll- ing water if necessary, until smooth. Lastly, stir in nut of butter.
If liked, the cake may be cut across and a layer of chocolate filling played between. This is made by creaming together Boz. teing sugar, and doz. butter, then adding 2oz. softened chocolate.
Lemon Flavoured
Cake with a refreshing favour. Ingredients: 1 lu, self-ruising flour, lb. margarine, lb, caster sugar, a cops, à supful milk, the grated rind of one Temon, the Julco of half a lemon, and 2oz. candied lemon peel.
Beat the margarine with a wooden spoon in a bowl until very soft, then ndd the sugar and continue to bent. Add the eggs, one at a time, and beat
by
Mrs: BARDELL
well. Bile in the four,” grated, lemon rind and julco, dad very finely chopped candied peal.
Beat well, then pour into a prepared tin and bake in a moderate oven for it hours.
Eggless Mixture
A good cake, made in an unusual'
way.
Ingredients: 1. four, a pluch of Balt: 31oz. margarine, 4jaz.'sugar, the grated rind of hatt a lemon. 3 ten- spoonfuls of baking powder. 2
2oz. cur. rants, foz peel, à pins milk. Add the grated lemon rind to the sleved flour. salt, and baking powder, then rub the margarine in with the anger tips. Add the sugar and fruit, and a little milk. But the mixture must be fairly stiff..
Mix well, and bake in a fairly hot oven for one and a half hours.
Cherry & Almond
Becond helping will be wanted of this unusual cake.
Ingredients: 11b, self-raising Dour, jib, margarine, 4 eggs, ålb. caster sugar, A little milk, 3oz cherries, 2oz, almonds. Chop the cherries and almonds into small pieces and mix with sleved flour. (Keep a few of the cherries and al- monds back for decorting.)
Beat the butler and sugar well to- gether for several minutes, then add the eggs one at a time, and beat well. Add the flour and fruit and almonds, and a littro milk. Beat for severn) minutes, then pour into prepared cake tin and arrange the split aintends in rings round the centre top.
Bake in a moderate oven for two hours. Regulo 4. Dip a few of the cherrica in white of egg, and put in ba tween the Almonds. Plain Madeira
The younger children will enjoy this light and dēllelous cake.
Ingredients:- ģīb. butter. b. self- raising flour, 6oz, caster aligur, 3 eggs. the grated rind of half a lemon, a pinch of salt a piece of eltron, milk,
Slove the Cour with a pinch of sall then add the grated lemon rind. Cream the butter and sugar well with n wooden spoon. Add the eggs separately, attle mic, then stir in the dry in- gredients. Pour into a prepared cake in and bake in a moderate oven, Regulo 4. for one and a half hours,
As soon as the cake is set, place a elice of citron on the top.
A NEW DRESS?
good
well, not exactly.. but almost as
it has just been
ZORIC CLEANED
THE STEAM LAUNDRY Co.
D524
D526
Kowloon Works
Hongkong Depot
Telephone 57032 Telephone 21279
H.M.V. RECORDS
(Beggars Opera.
(Full Score).
D1285 (Invitation To The Waltz...Philadelphia Sym. Orchestra.
D1560 (Bach Fantasia & Fugue in C Minor.
D1294 (Barbar of Seville.
RCS
London Symphony Orchestra.. .State Opera Orchestra. Berlin..
also the Speeches of the lato KING GEORGE V.
Message to the Empire. Xmas 1934. (2717) Silvar Jubilao Message (2747).
Spooch in Westminster Hall 12748).
TSANG FOOK PIANO COMPANY Marina House, 19 Queen's Road, C.. Tel. 24648,
and
Luncheon Menu
Creme of Cauliflower, Grilled Hallbat with Maitre
-d'Hotel Butter, Cheese Polato Balls. Golden Cap Sponge,
cover
#
FOR the wou
cauliflower with hot milk water, add a bap leaf, and boil until tender, Strain,
hard remove W vegclable, then make the flower into a purce,_put_back_into_the_ liquid and mix together. Reheat, thicken with cornflour, and season. Put a knob of butter on each eullet of halibut, grill, turn, add a little more butter, and brown
the other side.
011
The Maitre d'Hotel butter is made
by incorporating chopped parsley, lemon juice salt and pep- рет per with butter,
Add
some grated cheese to mashed potatoes, form into balls, sprinkle a little cheese on top, and put in the oven to brown lightly. Make the puddings in individual pioulds. Cream together 2028, of butter and two dessert-spoonfuiz of castor sugar, then mix in
16,
of self-raising flour and two well beaten eggs, adding a little milk if the batter is too stiff. Put spoonful of golden syrup at the bottom of ureased moulds, then pour on the sponge mixture, leav- ing room to rise, Cover with grease-proof paper and steam for an hour.
dream the butter and sugar well with a wooden spoon, add the eggs separately, and beat well, Blero Lie
flour, salt, baking powder and spices, and mix with the prepared fruit, then ad all to the creamy mixture.
Pour into a prepared tin, and bake in
a slow oven, Regulo 2, for three hours.
Winter Recipe
You will find this a warming and generally popular winter cake.
Ingredients: lb, self-raising flour, Goz. margarine, Goz. sugar, 3 eggs, à tra- cupful of milk, joz ground ginger, 20%. crystallised ginger cut up small.
Cream the margarina and sugar withi wooden spoon; beat well. Add the egga one at a time, then stir in the slaved flour with the salt and the ground and crystallised ginger, Leave one or two pieces of the crystal- liced ginger for decoration.
Turn into a prepared lin and bake in "a"moderate" oven for 11 to 14 hours,
HINTS ::
for Knitters
Do not join wool in the middle of a
row. You will thus avoid double thicknesses and loose ends.
Always knit into back of cast-on stitches, to save the loose, wobbly edre.
A good kien is to oversew button- holes; this gives a well-finished look.
Ribbon tacked behind wool will pre- vent bultons pulling knitting out of shape.
Biate grey/pink, copper brown/terms cotta lido bluc/sky. mulberry/pink, purple/mauve are good colour con- trasts.
To prevent angging, keep seams firm when joining up your knitting. RC- manber armholes should be ensy.
Use one size larger needles for cual- ing on and on to produce an elastic edge on cuffs and necklines.
For a Radiant Complexion
SNOW"
**HAZELINE maintains the attractive bloom of youth. Smooths and tones the skin, long delaying the appearance of wrinkles. An ideal base for face powder.
‘HAZELINE
(Trade Mark)..
SNOW"
Glott, Järs from "all Pharmacies and Store
BURROUGHS
WELLCOME
LONDON AND SHANGHAL
B
Second article on WINTER
SALADS tells you the secrets of
SUBTLE
DRESSING
EFORE I start on the all- important subject of salad dressing I will just say a
word about the conversion of
left-over bolled vegetables into, pleasant salads.
The following vegetables are good eaten cold with dressing
'Cauliflower, French dressing 2. Locks, French' dreazing 2. Carrots, French dressing 1. Harleat beans, with grated onion and French dressing 2.
Left-over sprouts, with skinned and boiled chestnuts; French dress- ing 1.
Dressing
by HESTER VALENTINE-
tablespoonful of vinegar with a little.| salt and pepper. Add three table- spoonfuls of oil, pour over the salad and sprinkle it with the finely chop- ped whites of the eggs.
Thin Mayonnaise
In the winter when it keeps well,
I always make enough mayonnaise for four or five salads, thus saving a lot of time and trouble.. Put two egg yolks (use up the whites in apple ( know) in a basin with a tablespoon- fül of "tarragon or wine vinegar and a dash of lemon juice.
Celery sult (104d. jar) is another. Add 4 pint olive oil, drop by drop useful thing to have by you. When to begin with. Beat briskly all the you haven't any celery for a raw time with a small egg whisk. The vegetable salad, sprinkle a little of whole process should take 8 to 10 the salt over the other grated vege minutes. Provided that you add the tables before adding thể dressing. oil slowly and always beat in the same direction the mayonnaise will never curdle.
Proportions
Three parts all to one of vinegar. The above, ingredients will make Measure in teaspoons for one-two a thick creamy sauce. It will keep people; measure" in dessertspoons for several days like this in a cold, two-four people; measure in table- placc In #1 covered basin. When spoons four-cight people,
The secret of getting salads to French Dressing 1
get in
taste like the ones you French restaurants is to use a French Four three spoonfuls of oil all over type of mustard in the dressing. your salad and mix everything well You can buy this ready made up for together with
you want some for soled, put the required amount into a separate bowl and add milk (whisking oil the time) till you get it to the right consistency.
large (preferably. To make a change, try adding a
1s. 8d. a jar. This is expensive, and wooden) spoon and fork. Put a little tomato puree and paprika, ps you need a level teaspoon to a spoonful of vinegar (tireferably tor- or a teaspoonful of Worcester sauce, tablespoon of vinegar, it does not last ragon or wine, but malt will do), in or a little Anely grated horseradish so very long. My advice is, there- a saucer and add a pinch of salt and and a pinch of sugar to mayonnaise. fore, to have a jar by you and use a fat pinch each of black pepper and
it two or three times a week, or castor sugar (sugur allowance can be Sour Cream Dressing
whenever friends come to meal. Increased to taste).
The whole point of a good dress- Add French mustard when avall- To a gill of sour cream allow a ing is that the various seasonings able and chopped parsley. Work teaspoonful of French mustard and [should be subtly blended and no smooth with a small spoon and pour a pinch each of sugar, salt and pep- one should predominate over the over the salad. Mix well before per. Work well together and mix it others. The flavour of French mus- serving.
with your salad. This dressing especially delicious with a raw vege- table salad. Try it at your next luncheon party. If you haven't any
tard is so subtle that it blends in
perfectly with the vinegar, etc. On French Dressing 2
is
the days you don't use it, please be content with salt, pepper and sugar Hard-boll two eggs, mash the sour cream ndd a dash of lemon juice for your seasoning.,
yolks well and work them into a te fresh crcom; but sour is best.
LOCAL WEDDING MISS J. WU MARRIES MR. GEORGE · CHANG
A pretty wedding was solemnised yesterday afternoon, at St. Paul's Church, when Miss Josephine Wu became the bride of Mr. George Chang. The Rev. P. S. F. 18'0 officiated at the
ceremony.
The bride, who is the cidest daughter of Mr. Wu Hauch-hal, well-known merchant of Penang, and Mrs. Wu Hsuch-hal, has won mary first prizes in swimming con- tests in the Colony and in the pro- vinces. Because of her fancy diving, she has been nicknamed. "The Shrimp". She has also won the first prize in the Ladies' Chinese Boxing Contest of the Colony.
COLD OR HOT
HORLICK'S
BRINGS BACK HEALTH
QUICKLY
W. S. SHERLY & CO., 20 Queen's Road Central, Hongkong.
of Swatow. He is the Chairman of dress. Both bridesmaids are Chinese
The bride's mother chose a Chinese
The bridegroom is third con of Mr. the Hongkong University Basketball Bathing Club swimmers. Thomas T. K. Chang, of Swatow," who Club and the Vice-Chairman, at the] rèremonial dress of allvers, owns a large portion of the hand- Hongkong University Engineering made handkerchief business in China Society,
Silver Gown
Mr. C. K. Tang and Mr. J. T. Too, of the Hongkong University, were ["best" men. - Appropriate music was rendered on the organ by Mr. Andrew Chan
and is a philanthropist and benefactor In Swatow. The bridegroom has one more year to complete at the
The bride wore a charming silver Electrical Engineering Faculty of the wedding dress, set off with a long Hongkong University. He is an all vell. She was attended by Misa round sporlanan, and during the last P. C. Yuen, gowned in pink, and Mrs. two years has been tennis runner-up Y. F. Leong, who wore a light blue Point:
At 8 pm, a reception was held in the Kwong Chow Restaurant at West
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CANTON
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Tel. 13501