THE HONGKONG TELEGRAPH, MONDAY, JULY 19, 1937.
( 2 !
KEEP THIS BY YOU FOR REFERENCE
Cockai
Claber
thy
The
Bunguardy
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
ment when the
Champagn
randy
hands clasped lovingly round the bowl. 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
Lin
FOR long drinks there are l
many varieties of the tumbler type. Vermouth and soda, a favourite Continental drink which others can be re- Is gaining favour over here, is drunk
from large conleal glasses.
Whisky and soda is served in these, in ordinary tumblers, or in ponies, which are miniature tumblers.
Dference between 3 moved-s up the Colour
glass, and which wines should be served in "ports"?
Or does the array of glasses
[EAVY cut crystal is good
Children Don't
Like You.
|SEASONING MAKES THE DIFFERENCE
-To grumble too much when they it doubly difficult to get them clean come home dirty, or you will find
again.
9-To full to keep a promise. This undermines a child's confidence
HEA for liqueurs, os it reflects Soda glasses, about twice the size in you.
shaped glass is a wise choice, as the drinks. They
SECRET OF GOOD COOKING
UITE often the only difference
Q between a really good und
SAMO
n mediocre one is just a matter of seasoning. Give two people the malu ingredients, 000 will produce a dish that will delight an epicure, the other just un ordinary uninteresting affair.
The average cook a very off-land 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.
Sensoning is the one branch of cooking about which there is no hard and fast rule. You can't season "by the book," and at the same time, you can't just trust to juck. Agola and again we are told to "scazon le taste with salt and pepper," but how many of us curry out the instructions? Yet Auste 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 insten his concoctions, suvouring each spoonful carefully on the tongue. Keep your tasting spoon by you in a bowl of hot. water, and wipe it each time before tasting the food.
Salt is the basis of all invouring; to over-salt is a disaster, so add a little at a time and taste until you have got the right flavour. Use cooking sult for flavouring: table salt has other ingredients added and is not so strong as cooking salt. Add salt to vegetables at the beginning of the cooking to meat when it is harden the ment. Salted meats, of most cooked, as the salt is apt to
course, require по salt added in cooking.
Vary the Pepper
meat dishes. For other dishes, OF for sprinkling on top of creamed soups or vegetables, try black pepper or cayenne-Just a few grains will look well and give a new flavour,
White pepper is the only pepper set by your place on the dinner the colour of the contents. A thistle- of tumblers, are favoured for iced)-To refuse them third helpings of we find in most kitchens. If i a bowl is tall enough to look elegant decorative touches which the modern their appetite talking and not simply and savers, chicken, or other while! allow room for the food. More often than not It is good rule to use white pepper for table simply bewilder you?
white foods such as ercom soups Dining conventions are not
so without its capacity being too great, hostess loves to add.
greed, as so many adults suppose. strict these days, but there is more for liqueur glasses should be flied to When setting a dinner table it in difference between the sizes and the brim.
usual to put only two or three 1-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 glass, for in- these, but in a large goblet. Georgian a sherry glass, the second a claret, siblity of their parents being held stance, there may be only two or brandy plassen were often big enough and I 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- crisily
modern version is rather less than 13.
-To reprimand them in any way 15 half this size, types.
in front of their friends. Better About half an inch of brandy is often added, as many people like to them afterwards. It will have much At a luncheon table a tumbler into walt and have a quiet talk with Start with These
poured into the glass. Connoisseurs take water as well as more stimulat-more effect hold their brandy glasses with both Ing drink in the course of a meal.
be
contain
dozen
different
18. however,
по
Ted to despair if you
want to entertain in style In a small Bat which cannot accommodate more than a couple of dozen gingses al- together. Six each of four varieties will provide the correct glass for any type of wine.
them
"First
of all you need a set of sherry glasses; have
In n classic shape with long stems and a small bowl. These will do for cock- tails, port and all dessert wines.
the
The next essential is a a claret glass. Use this for burgundy as well, and any wine drunk in middle of the meat. It will also do for champagne.
If you drink liqueurs at all small glasses for them are essential, but If you are
'are indulging in a Hood liqueur brandy use the cluret
glasses for it.
Finally you need a sel of tumblers. Choose them in
attractive
no
rounded design and they will do for
H 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 unc.
Recently there has been a fashion for squat sherry glasses like tiny tumblers.
For more formal use the long- stemined variety is still preferred. These glasses are smaller than port glasses, and have à narrower bowl. Claret glasses have fulcly long stems and inrgish bowls (though n good deal smaller than a brandy goblet). There is also a burgundy insy which has a shorter, rounder bowl and a longer stem.
Roughly, these two glasses take the shape (inverted) of the bottles containing the wine which a drunk from them,
For hock there are special glasses with very long stems and shallow, open bowls.
Choose which you Like OPINION varles
stems
as to the
bort glass for champagne.
and
Those most generally used have long saucer-shaped bowls. They should have hollow stems, or else a star cut in the bottom of the. bowl-either of these devices keeps the bubbles rising.
Some people prefer a glass of tho claret type for champagne, but n lule shallower; the narrower top preserves the bouquet. Tapering glasses without stems serve the same purpose.
Liqueurs aro served in small, long-stemmed glasses. They
may match the wine glasses, but it is also correct to have them of a different
and here
some
are
haviour.
on
their
-future
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 that 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 always buy a block. If it is well wrapped in 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 n 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 favourite summer drink known as "shundy gaff," or, more briefly, "shandy," is often wrongly described in these days as being made with ginger ale, lemonade, or clear ginger beer.
It should really consist of equal parts of beer and alone 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, tec-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 reproof 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 refrigera tor, and put a lump of ice in it when serving.
HOME PAGE COOK
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If mustard were used more freely in the kitchen, especially during the tastier meals, cooking of meat, we should have far For mustard brings out the individual flavour of the dish, adds a zest of its own, and makes the food more appetising and more digestible. In America, mustard le used almost as much as salt and pepper in the cooking of mest,
Before you put a joint into tho oven, take a little dry mustard and the rub it well into and all over meat. This will make the mest much
more tender, besides greatly Improving its flavour.
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.
steak
The next time you grill try making a few gashes In the meat and spreading made mustard in the cuts. You will see then what I mean by cooking the mustard flavour into the meat.
cheese
от
In making cheese dishes, too, a little mustard is a very great im-
I
add ulways
t tca- provement.
to the spoonful of mustard when making Welsh rarebit macaroni cheese, When once you have tried this you'll think the same dishes very insipid without the mustard, Potted meats and galan- tines should also be seasoned with intstard.
Herbs and Spicca
are
Most women
afraid to use garlic, but a cut garlic rubbed round the autod bowl gives just the right the flavour of onlon and makes balad "different." A little finely mint gives a subtle, aroma- chapped ile flavour to a salad, while chives have a davour more delicate than the earliest spring onlons. Bay leaves and mace give an intriguing flavour when added to bolled meats and fish or to soups.
Celery seeds deserve to be better known than they are for flavouring soups and stews whon celery is out of schson. Pepper-corns and mustard for. seusoning seeds atould be used clear soups, us they do not cloud the liquor us ground pepper does, and few added to the water when boiling fish, aliveralde, or mutton will help to give the lie to the statement that there is no flavour in such bolled foods. Nulmeg is useful for flavour- ng soups and forcement as well na for sprinkling on puddings. Ground cinnamon is a delightful variation to nutmeg in milk puddings; try it with apple pie, or baked apples, or sprinkled on junket or over blan-
mangco.
All these suggestions mny seem Ittle things to worry about when cooking, but believe me they make all the difference to your success as a cook. Sa do experiment and be n little adventurous in seasoning and
avouring, and you'll have all your friends wondering why your food always tastes more appellsing than theirs.
Gladya Mann,
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you MACLEAN your teeth to-day?
Ah! I see you did
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Hankow Rd., Kowloon.