THE HONGKONG TELEGRAPH, MONDAY, JULY 19, 1997.
: 2
KEEP THIS BY YOU FOR REFERENCE
Cocktail
Claret
Sherry
The
Запольроду
right wine
for the
right glass
four varieties will be enough for most occasions, but it's nice, to know about the others
O you know the dif- pattern, as they are not put on the others can be re-
Dference between
wines
glass, and which should be served in "ports"?
meal when the inoved. Shows up the Colour
HEAV
TEAVY cut crystal is good for liqueurs, as it reflects Or does the array of glasses the colour of the contents. A thistle
shaped glass is a wise choice, as the
Hosk
Champagne
Brandy
hands clasped lovingly round
the
bowi. The theory is that the warmth of the hands brings out the flavour,
and it is correct to inhale the bouquet
as you drink,
Turning to Tumblers
FO long drinks, there are
many varieties of the! tumbler type, Vermouth and soda,
a
vipu
Children Don't
Like You.
favourite Continental drink which 1-To grumble, too much when they is gaining favour over here, is drunk it doubly difficult to get them clean come home dirty, or you will find from large conical glasses.
ngain.
Whisky and soda is served in these,
In ordinary tumblers, or in ponies,|-To fall to keep a promise. This which are miniature tumblers.
undermines a child's confidener in you.
Soda glasses, about twice the size of tumblers, are favoured for leed allow room for the drinks. They
hostess loves to add.
SEASONING MAKES THE DIFFERENCE
SECRET OF GOOD COOKING
QUITE
UITE often the only difference between a really good cook and medloere one is just a matter of seasoning. Give two people the same main ingredients, one will produce a dish that will delight an epicure, the other just an ordinary uninterenung affair.
The average cook is very off-hand where flavourings are concerned. Yet a mastery of the art of seasoning can turn an ordinary cook into a chef. A dash of this—a drop of that -and the most everyday food takes on a new glamour.
Seasoning is the one branch of cooking about which there is no hard and fast rule. You can't sensor "by the book," and at the same time, you can't just trust to luck. Again and again we are told to "senson to taste with salt and pepper," but how many of us carry out the instructions? Yet Ansie is the only true guide to correct seasoning.
If you have ever watched a really clever cook at work you will prob- ably have been surprised at the frequency with which he tastes his concoctions, savouring cocis spoonful carefully on the tongue. Keep your tasting spoon by you in a bowl of hot water, and wipe It each me before tasting the ford.
Sult is the basis of all flavouring: to over-salt is a disaster, so add n little at a time and taste until you have got the right flavour. Use cooking salt for flavouring; table salt has other ingredients added and is not so strong as cooking salt. Add malt to vegetables at the beginning of the cooking to meat when it is arden the meal, Salted meats, of almost cooked, as the salt is apt to
course, require no salt added In cooking.
Vary the Pepper
White pepper Is the only pepper To refuse them third helpings of we find in most kitchens. It is a food. More often than not It is good rule to use white pepper for white foods such as cream solips
bowl is tall enough to look elegant decorative touches which the modern their appetite talking and not simply and sauces, chicken, or other white
set by your place on the dinner table, simply bewilder you?
Dining conventions are not so without its capacity being too great, strict these days, but there is more for liqueur glasses should be filled to difference between the sizes and the brim.
When setting a dinner table it is usual to put only two or three
greed, as so many adults suppose.
To make yourself conspicuous shapes of glasses people use. In Liqueur brandy is not served in glasses. In this case one should be in any way. They hate the pos- a set of old English gloss, for in- these, but in a large goblet. Georgian a sherry glass, the second a claret, sibility of their parents being held stance, there may be only two or brandy glasses were often big enough and if champagne is to be served up to ridicule by schoolmates. three
sizes; a modern range may to hold a pint or more, but
the the third should be chosen according--To reprimand them in any way enslly contain IL dozen different modern version is rather less than 1. types.
half this size,
in front of their friends. Better About half an inch of brandy is often added, as many people like to them afterwards.
At a luncheon table a tumbler is to wait and have a quiet talk with poured into the glass, Connoisseurs take water as well as more stimulat-more
It will have much hold their brandy glasses with both ing drink in the course of a meal.
their future be haviour.
Start with These
is. THERE however, no
need to despair if
you
want to entertain, in style in a small at which cannot accommodate more than a couple of dozen glasses al- together. Six each of four varieties will provide the correct glass for any type of wine.
First of all you seed " ne ak sherry glasses; have them in # elosale shape with long stems and a small bowl. These will do for cock- talis, port and all dessert wines.
The next essential 19 D claret glass. Use this for burgundy. us well, and any wine drunk in the middle of the ment. It will also da
for champagne.
If you drink liqueurs at all small glasses for them are essential, but if you are indulging in a good liqueur" brandy use the
glasses for It.
claret
Finally you need a set of tumblers. Choose them jz ΕΙΠ
attractive
rounded design and they will do for) all long drinks, whisky and soda, and so on.
For all Occasions
IF you insist on having the correct glass for every possible occasion you need upwards of a dozen sets.
To begin at the beginning, cock- tall glasses are shallower and wider than those used for sherry; they may have a medium stem or a very short one.
Recently there has been a fashion for squnt sherry glasses like tiny tumblers.
For
more formal use the long- stemmed variety is still preferred, These glasses are smaller than port glasses and have a narrower bowl. Claret glasses have fairly long stems and largish bowls (though a good deal smaller than n brandy goblet). There is also a burgundy glass which has a shorter, rounder bowl and a longer stem.
Roughly, these two glasses take the shape (Invorted) of the bottles containing the wine which is drunk from them.
For hock there are special glasses with very long stems and shallow,
bowls:
open
Choose which you Like
OPINION varies as to the
best glass for champagne. Those most generally used have long stems and saucer-shaped bowls, They should have hollow stems, or elson stor cut in the bottom of the bowl-either of these devices keeps the bubbles rising.
Some people prefer a glass of the claret type for champagne, but. shallower; the narrower, top Tapering without stems serve the same
small,
PASEO. The bouquet.
ригрове.
Liqueurs are served in Jong-stemmed glasses. They mny match the wine glasses, but it is also correct to have them of a different
and here
are
៦
effect
on
some cooling drinks
for hot
days.
•
NICE, hot cup of tea may be the most cooling drink on earth. One was always brought up to believe so, and as so many people have found the idea works there must be something in it.
Personally, however, though the drinkers of ten may be absolutely right, my own view is thuit there is a lot to be said for a nice, cool glass of beer on a hot day. Or on any other day, for that matter.
*
THERE are also other cool drinks. The modern refrigerator has made the supply of ice somewhat more abundant in this country than it used to be.
Those who possess no such device can If it is well wrapped in always buy a block. flannel: or sacking and kept in a cool place, it will still be recognisable as a solid, if smaller, lump of ice in a few days' time.
Its keeping qualities will largely depend upon its being carefully chipped with a pointed implement when a portion of it is required.
WATSON'S,
Wild attacks upon it with a crowbar only shatter it into rapidly dissolving fragments.
ONE
*
NE favourite summer drink known as "shandy gaff," or, more briefly, "shandy," is often wrongly described in these days as being made with ginger nie, lemonade, or clear ginger beer.
It should really consist of equal parts of beer and stone or cloudy draught ginger beer. The beer should always be poured into the glass first, or else the drink will not mix pro-
perly.
Ginger ale can be used in a refreshing. tee-total drink which is made by slightly crushing a sprig of mint, putting it into a tall glass, adding a lump of ice, and filling up with mineral water.
*
FOR those who prefer their cooling
drinks to be hot, I can recommend the virtues of mint tea,
Simply put two or three lightly crushed mint leaves in a cup or fireproof glass tumbler, pour boiling water on them, and in- fuse as for ordinary tea.
Iced China tea, on the other hand, is made by infusing it for no more than five minutes, straining it into a jug, sweetening. it to taste, and adding two or three slices of lemon.
Take out the lemon when the tea has cooled, set the jug on ice or in the refrigern- tor, and put a lump of ice in it when serving.
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meat dishes, For other dishes, or for sprinkling on top of creamed soups or vegetables, iry black pepper or cayenne just a few grains will look well and give a new flavour.
If mustard were used more freely in the kitchen, especially during the cooking of meat, we should have far For mustard brings tastier meals. out
the individual flavour of the tish, adds a zest of its own, and makes the food more appetising and more digestible. In America, mustard is used almost as much as salt and pepper in the cooking of ment.
Before you put a joint into the aven, take a little dry mustard and rub it well into, and all over the meat. This will make the meat more tender, besides greatly improving its flavour.
much
When you fry bacon, a little dry mustard sprinkled on the bottom of the frying pan will bring out the favour of the bacon in a wonderful way.
The next Eme you grill a steak try making a few gashes in the ment and spreading made mustard in the cuts. You will see then what I mean by cooking the mustard davour into the meat.
In making cheese dishes, too, a im- Hitle mustard is a very great provement. I always add a tea- spoonful of mustard to the cheese when making Welsh rarebit macaroni cheese. When once you have tried this you'll think the same; dishes very insipid without the Potted meals and galon- tines should also be seasoned with imustard.
mustard.
Herbs and Spices
are
U USE
Most women
afraid garlic, but a cut garlic rubbed round the salad bowl gives just the right flavour of oalon and makes the salad "different. A little finely chopped mint gives a subtle, aroma- Le flavour to a salad, while chives have a favour more delicate than the carllest spring onions. Bay leaves and mace give an intriguing flavour witen added to boiled meats and fish or to soups.
Celery seeds deserve to be better known than they are far flavouring soups and atews when celery is out of season. Pepper-corns and mustard seeds should be used for seasoning clear
soups, as they do not cloud the nd & Hiquor as ground pepper does, and few added to the water when boiling fish, silverside, or mution will help that to give the lle to the statement
there is no flavour in such bolled foods. Nutmeg is useful for favour
well ing soups and foreement as
for sprinkling on
Ground puddings. cinnamon is a delightful variation to nutmeg in milk puddinge; try it with apple pic, or baked apple or sprinkled on junket or over Blan- manges.
19
All these suggestions may seem little things to worry about when cooking, but believe me they make all the difference to your success as cook. So do experiment and be a little adventurous in seasoning onl davouring, and you'll have all your friends wondering why your food always tastes more appetising than theirs.
Gladys Mann,
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Hankow Rd., Kowloon,