1933-04-22 — Page 10

10

THE CHINA MAIL.:

SATURDAY, APRIL

1933.

FOOD AND HOME EGONOMICS

ELBSCHLOSS BEER

SOLE AGENTS THE WING ON CO LTD..

Pilintr

Art

BEER

酒啤腐

19

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愆

司公限有安永

SOLE AGENTS:-

THE WING ON CO., LTD.

IS IN THE

Overseas Recipes Make Cook Book Tea Habit Is

For Relief Work

St. Loule.

oversens

A cookbook that is different, containing 500 recipes contributed by women who served during the World War, is Miss Lorraine Livingston's contribution to relief work.

AUSTRIAN DAINTIES

1

FOR TEA.

Old Bachelors.

Preasing One

Accompanying Dainties May Be Most Tempting If Carefully. Made.

Cultivate the tea habit, it is time in Austria. Remove the charming. Iced tea is appealing, stones from some Victoria plum" but don't imagine for a minute that

These dainties are served at tea-

powder.

Mias Livingston evolved the iden as a means of raising funds for and replace with almond paste, a cup of hot tea cannot be made the Women's that is chopped blanched almonds equally as attractive as anything philanthropics of Overseas Service League, after it and sugar. Roll the plums in bat-ever served in a tall, frosted, tink- became apparent that such ordin-ter and fry in deep hot fat. When ly glass. It is the cup that cheers ary source as rummage sales and golden brown, dust with chocolate at almost any time, and a graceful gesture between the hours of four benefit bridge parties would not

They are delicious caten either land six. bring in enough money,

Letters to every league member hot or cold. If kept in a tin they address W&B available can be preserved a long time. brought the recipes, many of them picked up by members during their oversens experiences.

whose

As chair A SIMPLE

PUDDING

man of the cookbook committee, Miss Livingston edited and com. piled the recipes.

A special chapter details how to:

prepare foreign dishes in the man-

the favoured in

ner

where they originated.

countries

LEMON AND BANANA MARMALADE.

When serving tea, use your daintiest, your thinnest china; if fortunate enough to possess an at- Itractive tea set, use it by all means. And don't overlook your garnishes; how exciting they can' be. Lemon slices stuck with whole cloves do wonderful things to a cup of tea, and so do candled gum

SAUCE ginger or fruit peel, tiny

drops or coloured rock candy. What shall you serve with the Jam sauce is most economical teat Crisp little ten cakes

or

when served with steamed or boil- ed puddings, and has the advant-sugar cookies, sandwiches, or, per- haps, one or two simple canapea age of being easily and quickly made with toasted crackers or but- made. The sauce is not nearly so ter wafers An unusual and most delicious rich as pure jam, and is consc- better for children. preserve is made as follows:-Cut/quently

a pint of boiling six ripe bananas into thin slices Measure half and place in a pan with the juice water and stir into it two table-

of six lemone and one pound of spoonfuls of the selected jam.

Apricot is delicious with most castor sugar. Boil under the mix-

Add several ture thickens-fifteen or twenty boiled puddings. minutes. Pour into small pots and lumps of sugar. Prepare a little a smooth tle down whilst still hot. This is cornflour, mixing it to an excellent way of using bananas paste with milk or water, and add which have lost their good looks it to the jam and sugar. Boil all but whose interiors are sound, and together for a few seconds until it makes a pleasant change from the sauce thickens. Pour over the

pudding and serve.

THE TEST OF THE TRUTH

jam.

TASTE. !

If you serve sandwiches, be sure they are small and very thin. Here is a suggestion or two. Little open-faced sandwiches of whole-

wheat with pimento cheese spread.

|Brown bread spread with cream cheese. Nut bread put together with the sweetest of fresh butter,

A

and white bread sandwiches filled with your very best conserve. readily prepared canape made of a salty cracker and cheese, the whole being toasted under the brofler flame and garnished with a dash of paprika. And remember, plain bread and butter sandwiches may be served in all propriety.

INTRIGUING TO TASTE

When you

make brown bread [sandwiches next time, try putting sỊ little chopped candied ginger be tween the layers. It gives an in- triguing taste to the brown bread.

REMOVING STAINS

A little vinegar sprinkled in your white sink and left for a few minutes before being washed off will remove rust stains.

PEACOCK

THE KING OF BIRDS

PEACOCK BRAND

THE KING OF BEER

Note the week end Specialty.

$8.40

per doz, qi.

$5,40 per doz. pt.

With 1 beautiful complimen- tary wine glass for

every 2 bottles (qt.) or 4 bottles (pt.)

Now Obtainable from

SENER

THE SINCERE CO., LTD.

SOLE AGENTS.

PURE CHINA

FAMOUS

TEAS.

THE WORLD STANDARD FOR HIGH QUALITY - POPULAR PRICE

Peony Brand.

Obtainable from

all Compradores.

THE CHINA TEA CO.

Tel. 24697.

Flower Basket

"ANCHOR"

BUTTER

Brand

Try

MARALD

BRAND

CHINA - JAVA - CEYLON

TEA

In ONE POUND SEALED TINS

Hongkong ftare!

KL. Üsorge's Bldg.

Chater Bond

Tal. 30460

95 cents.

HABADE LTD.

TEAMURO BAKERY

A DELICACIES

Kowloon Store:

* Inackow Bond (opposite Blar Theatre)

Tal. 6882

are

I see the Dairy Form advertising Scotch Beef. Have you tried it ?

Yes, my dear, and it's simply lovely and cheap at the price!

ROASTS $1.50

$1.50 per lb. STEAKS $1.70

THE DAIRY FARM, ICE & COLD STORAGE CO. LTD.

FOOD ZEST

FOR PARTY

Nothing gives you the reputation for being a good hostess more than Todd party tit-bits. One new little bit, of pastry is the tiny pate de fois gras pies. You make a very thin pastry, put in a thick layer of the paste, molatened slightly with water, bake it in the pie tins you make children's ples in. Serve piping hot, in tiny slivers,

You

eat them with your fingers.

Another goody is to use the largest stuffed olives you can find,

roll them in anchovy paste, dip

Menu Suggestions For To-morrow

A Menu For Dinner. Baked Ham Escalloped Potatoen Baked Squash Butterhorns Currant Jam

Relish Dressing Head Lettuce

Oatmeal Cookies Coffee

Baked Ham.

2 pound slice ham 18 whole cloves

1 teaspoon dry mustard

teaspoon celery salt

1⁄4 teaspoon paprika

1⁄2 cup vinegar

1 cup water

1 cup dark brown sugar

Stick cloves in ham. Fit into

into crumbs and egg and fry in baking pan, cover with rest of in deep fat long enough to brown gredients. Cover with lid, bake thoroughly, Serve them piping two hours in slow oven.

lid during last 15 minutes of bak- ing.

hot, too,

MOCK ICE CREAM

For a grand dessert, take a half pint of whipping cream, beat until stiff, and two tablespoons of pow dered sugar, add two cups of diced pineapple, or other fruit, put it in the tray of your mechanical re frigerator for six hours, and servs| ina parfait glasses.

DISCOLOURED FRUIT

Some fruits, like apples, peaches, bananas and pears, have a tendency to become dark after alicing. This can be avoided by covering them at once with a clear French dressing made with either vinegar or lemon juice.

EASY SALAD

When caught short by unexpect ed company and in need of a salad, use canned ppaches, apricots, pORIE

or any other fruit on crisp lettuce jand, servo: with mayonnaiss (or French dressing with grated cheese over the top.

Butterhorns. “

1 cake compressed yeast

Remove

2 tablespoons, lukewarm water

1 cup lukewarm milk

cup fat moltad 3⁄41⁄2 cup sugar 1 teaspoon salt 2 egge 2.14 cups flour Crumble yeast and add Let stand five minutes. Add milk add to yeast mixture. sugar, salt, eggs, and two

flour.

Add Beat two minutes. rest of flour. Mix well, pour into greased bowl. Cover, let rise in moderately warm place until dough doubles in bulk. It will require about four hours to rise. Turn out dough onto floured board, roll out until 1/8 inch thick. Cut into wedge-shaped pieces 2/8 inch wido and two inches long, roll up begin aing at wide end. Place horns side by aide in greased" pan. Cover with cloth, let rise three hours or until doubled in size. Bake minutes in moderate oven.

2 cups dark brown sugar

Oatmeal Cookles.

1 cup fat..

1/4 cup milk

2 eggs

1 teaspoon vanilla

2 teaspoons cinnamon

1 teaspoon cloves

1 teaspoon nutmer

1⁄4 teaspoon salt

1 cup chopped raisins

2 cups oatmeal flakes

2 cups four

I teaspoon soda

20

Cream fat and sugar. Add milk and eggs, beat well. Add rest of water. ingredients, drop portions from fat to end of spoon onto greased baking Add bheets. Flatten with knife, bake 12 cups minutes in moderate oven.

FINEST

CHOICEST

Taste it for yourself

"THE WORLD'S BEST"

OBTAINABLE FROM LANE, CRAWFORD, LTD.

AND ALL LEADING COMPRADORE STORES.

STEAMED LIVER PUDDING

LEMON IN TEA

Farboll, about half a pound of Many people do not care for Rua- liver. Then grate it finely. Scald sian tea, but most people find that and chop finely one small onion. the flavour given by lemon juice is While the liver is cooking mix in [refreshing." Soak some lumps of a basin one dessertspoonful flour, sugar in lemon juice, and, instead two tablespoonfuls breadcrumbs and of using ordinary sugar in the cups four dessertspoonfuls fine oatmeal. of tea substitute these. Season the dry ingredients. The suggestion of lemon impart Put in the partly cooked Ilver and led to the tos makes the flavour de anton (chopped), Make the mixture. licious and far less strong than in doughy with just enough milk. Russian tea. If preferred the su Butter a basin, press in the pud-gar may be soaked in orange juice. ding. Cover with a greased paper Similar tea for those who do not and then tie a pudding cloth light take sugar may be made by adding ly on top to allow for rising: either a small piece of rind or a Steam for four hours, steadily. squeeze of lemon juice to the pot.

RED CABBAGE

Children who never particularly

LIVER FOR HEALTH-

Liver is often ordered by doctors

liked cabbage -have-their-fancy- to--some of their patients, The,

caught by cold" winn

cabbage. It is equ

boiled and served wi

butter

red recipe given below in economic=1; aling satisfying and easy to make. An anty of excellent dish for this hungry

weather.