1933-08-05 — Page 10

10

THE CHINA MAIL.

SATURDAY, AUGUST 5, 1933.

FOOD AND HOME EGONOMICS

Fritters Not

Indigestible

If Deep-Fried

Hot Fat Essential To Proper Cooking Of This Food.

Macaroni Salad May Form Main Some Chocolate Menu Suggestions

Dish For Luncheon Since It Is

Satisfying

Dishes

The Food of the Gods,”

You can use broken stick maca- roni, elbow, shell, bow-knot

or

Is Botanical Name.

If you yearn for something any shape you may choose.

1

ham,

For To-morrow

Breakfast Poached Eggs Orange Juice. Poached Eggs

CALIFORNIA FRESH FRUITS :

Cream Coffee

Cooked Wheat Cereal

Buttered Toast

Luncheon

Ginger Cookies Apple Sauce Tea

Dinner Savory Beef

а

Biscuit

Fruit Salad Banana Fie

Coffee

Ginger Cookies

Honey

Chop eggs and combine with rather out-of-the-ordinary, try a

The flavour of chocolate is macaroni, celery and olives. Add macaroni salad or two for your salad dressing to make moist and particularly liked by most, young most perplexing meals. These

the whole line af. salads are hearty enough to be serve on a bed of shredded leaf and old, and its uses are wide Although fritters come under satisfying as main dish, concoc-lettuce. Garnish with halves of spread over

hot, and innumerable desserts, the category of fried foods they tions or they may be served as stuffed olives. Use.olives stuffed food beverages, hoth cold and Cream of Celery Soup Crackers

with pimentoes.

cakes and cookies -in fact it Macaroni and Ham Salad. are not too difficult of digestion dinner salads when starchy foods if properly cooked. A properly are lacking in the menu.

This salad is especially good ranks higher than almost any cooked fritter is fried in deep The cooking of macaroni for

It imparts a most delicious fat at a certain definite tempera-salads is most important because served on a bed of shredded new other flavouring agent known.

One cup cooked and chilled ma- flavour and when good quality ture. And the temperature of there must not be the slightest cabbage.

or chocolate is used, the fat determines the digesti, trace of stickness or mushiness.

Drop macaroni into plenty of caroni, 1 cup chopped cold boiled cocoa

prepared nourishing quality is added to 1 tablespoon bility of the fritter.

If the fat is too hot, a bard boiling water-3 quarts and

A little about the origin of crust is formed on the outside, tablespoon salt to 2 cups macar horse-radish, 2 pimentoes, 1 cup foods. which act as a non-conductor of oni are good proportions and salad dressing (mayonnaise of

you. heat and the outside gets dark boil until tender, abut 20 minutes, cooked dressing), shredded cab- chocolate might be of interest to

Food of the Gods.. er and harder while the inside Drain it well and rinse with cold, bage.

Mixed horseradish and ham all the

The botanical name for the co- remains doughy and uncooked. water. Chill and have

If on the other hand the fat other materials cold, too, before and combine lightly with

caroni and pimentoes which have coa and chocolate trees that grow is not hot enough the fritter combining them.

been cut in shreds. Moisten with in Central and South America, is Macaroni and Egg Salad.

the Food of the sinks to the bottom of the ket

dressing and serve on a bed of "Theobroma" →→ 2 One cup cooked macaroni, tle, refuses to come to the top,

The cocoa tree is mentioned by absorbs too much fat and re hard cooked eggs, 1-2 cup diced shredded cabbage sprinkled with Gods.

the earliest of Spanish Ameri- Macaroni Fruit Salad. mains pale and soggy. The cor- celery, 4 tablespoons sliced stuff-French dressing. rect temperature is between 360 ed olives, salad dressing shred-

One cup cooked macaroni, 1 cup can chroniclers... particularly and 220 degrees Fahrenheit. If ded leaf lettuce.

canned diced pineapple, 2 bana by those who wrote concerning nas thinly sliced and marinated the conquest of Mexico in which in lemon juice, 1 cup whipping country chocolate was the princi- cream, 1-4 cup pineapple juice, pal beverage.

a thermometer is not at hand an inch cube of bread from the soft part of the loaf can be dropped

into the hot fat. It should turn a golden brown in sixty seconds. Fritters are so quickly and easily prepared and cooked and, are so helpful in making "a little

"Snowflake" Health Scones.

1.

1.

go a long way" that "they are meal. worthy of consideration.

heaped breakfast cup flour. heaped breakfast 2 Wheat-

1. teaspoon Bicard, Soda.

These! 2. tablespoons Snowflake are vegetable fritters and meat Milk powder. fritters which make splendid; main dishes. The sweet fritters and fruit fritters are delicious desserts to serve with maple syrup or a contrasting fruit

sauce.

An excellent standard rule for fritter batter is following?

Fritter Batter.

1. teaspoon Baking powder. 2. tablespoons bran. 2. oz. butter.

4 cup (breakfast) water.

to-

44 cup (breakfast) tracle. Mix the dry ingredients together and rub in the butter."

ma-

1-2 cup lemon juice, 1-3 cup The annual tribute of the royal sugar, 2 tablespoons cornstarch, house of Montezuma included "20 chests of ground chocolate, 1-4 teaspoon salt.

Mixed sugar and cornstarch 80 loads of red chocolate and 200 thoroughly and stir into boiling loads of chocolate."

Chocolate As Currency. Cook in double! pineapple juice.

Chocolate constituted part of boiler for 20 minutes, stirring occasionally. Add lemon juice the currency of the Aztecs, it be When ready to ling circulated in small bags con- use fold in cream whipped until taining a specified number of co- firm with salt. Add macaroni, coa beans. pineapple, bananas

and let cool.

to dressing

The chocolate industry pushed

and serve on lettuce hearts with Bo strongly by the Aztecs and a garnish of fresh strawberries, others in central and South

If strawberries are not at hand America has grown to such an

gone age would perhaps gasp with astonishment at its wide- spread, use.

To-day chocolate is used exten- sively in the home for numerous delicacies.

1⁄4 cup batter cup lard

- 2 cups sugar.

1⁄4 cup molasses

1⁄4 cup cream

2 eggs +

1 teaspoon ginger ·

2 teaspoons cinnamon

1 teaspoon cloves

1 teaspoon nutmeg

teaspoon salt.

4 cups flour

1 teaspoon soda Cream butter, lard and sugar.

Chill dough 12 hours. Add rest of ingredients, mixing lightly. Break off bits and flatten down

12 minutes in moderate oven. on greased baking sheets. Bake

Savory Beef.

(Leftovers-may be used)

4 tablespoons fat

4 tablespoons chopped onions

4 tablespoons chopped celery

2 cups milk or gravy

2 cups diced meat

1 cup boiled rice

1⁄4 teaspoon salt

Add

Heat fat in frying pan.

Add rest of ingredients. Cook slowly 10

rninutes.

Banana Pie Filling 2/3 cup sugar

Mix water and treacle, and with a cube of bright jelly will serve extent that the people of that far and brown onions. One egg, 1-2 teaspoon salt, 1-2 the dry ingredients make into as an attractive garnish. cup milk, 1 tablespoon melted dough as for scones. Work well butter, 1 cup flour, 2 teaspoons to get dough clear and smooth baking powder, 1 to 2 cups add-and bake as for ordinary" scones. ed material..

These scones are easy to digesti Beat egg until light with salt and are of high food value. and milk. Mix and sift flour and baking powder and add with melted butter to liquid ingre-| dients, stirring constantly to make smooth.

TRY VINEGAR.'

Breakfast For The Kiddies.

Breakfast for the young child

usually should consist of fruit Old-Fashioned

and

1/3 cup flour

1⁄2 teaspoon salt

3 eggs, beaten

2 cups milk

1 teaspoon vanilla

1 teaspoon lemon extract

1 cup diced banans

Potato Scones Blend sugar, flour and salt.

Stir

The odour of fish and onions cereal, toast with butter

milk. A strip or two of bacon often clings to pans, no matter To make cauliflower fritters]

Add eggs and milk. Cook until dip cooked flowers into fritter how carefully they are washed cooked crisp and drained of fat variety, advises the bureau of

Mash some floury potatoes, creamy in a double boiler. batter and drop into deep hot fat. Try rinsing them after cleaning may be served occasionally for

Add rest of! them in the ordinary way with a home economics. Serve with cheese sauce.

adding salt and sufficient melted frequently. Cool mixture of vinegar and water and Any cooked vegetable can be

There is no objection to egg butter to make a paste. Sprinkle ingredients, pour into baked ple drained and added to the fritter you will find the odour entirely for the child's breakfast now and one oatmeal over the board, and shell. Serve plain or with cream.

then on days when he is not hav-roll the mixture to a thickness of batter and dropped by spoonfuls disappears.

ing egg for dinner or supper.

into hot fat.

Two tablespoons sugar are ually added to the batter added to the batter for fruit cooked by spoonfuls. fritters. Apples, bananas, can-

and

WHEN COVERING PRESERVES.

about half an irich,, covering it well on both sides with the oat- meal. Make a baking tin quite hot, grease it well, cut rounds of the paste, and arrange them on the tin.. Cook under the grill, browning first one side, then the

Browned Potatoes

4 whole potatoes, boiled 6 tablespoons fat 1/4 teaspoon salt Place fat in frying pan. When hot add potatoes, brown quickly on all sides. Sprinkle with salt. utes. Arrange on platter upon which the chops have been placed. Garnish with parsley and serve.

Clams and oysters make delf- ned peaches drained from their cious fish fritters and are made juice, drained pineapple-in fact in the same way. It's a good any canned fruits may be drain-idea to add a few drops of lemon If when you come to cover pots

sauce of jam ed from their juice and added to juice and Worcestershire

or jelly with gummed other. Serve the cakes as soon Cover and cook slowly five min the fritter batter. Bananas and to this batter. They are good papers you find that these have as they are cooked. pine-apple are dipped into the served plain or with horseradish stuck together through being batter while other fruits are, us-isauce.

FRESH

IMPORTED FRUITS AND VEGETABLES

LETTUCE, CELERY, PLUMS, CHERRIES, HONEY DEW MELONS

FRESH FROZEN

STRAWBERRIES

ON SALE

TUESDAY

LANE, CRAWFORD, LTD.

Provision Dept

Telephone 28158.

on

exposed to damp or heat, place them gum-side-downwards. the kitchen table, cover with a sheet of paper and press with a warm iron. They can then be separated quite easily.

LAMB PATTIES

An inexpensive method of preparing lamb is to make lamb patties. The breast ór shoulder TO REMOVE STAINS. is used for these. Chop the meat very fine and make into Never try to remove egg stains small flat cakes. Encircle each from clothing by washing the cake with a strip of thin bacon latter in hot water, for hot water and broll them under a flame or usually only succeeds in setting in a very hot frying pan. These the stain, making it more ob-lamb patties may well take the stinate than ever." First sponge place of lamb chops thus cutting the stain with cold water, then down on the cost of your meat. wash it and, if any grease mark : remains, rub it with a rag dipped

in benzíne or eucalyptus oil.

YORKSHIRE PARKIN.

CHEAPER CUTS OF MEAT NEED

LONG, SLOW COOKING.

For this you need 1lb, fine out- Long and slow cooking in a meal, 1 lb treacle, lb. butter, moist condition is considered ne 11⁄2 oz. ground ginger, 1⁄2 teas-cessary to make the cheaper cuta spoonful carbonate of soda, two of meat as satisfying as the more tablespoonfuls Demerara sugar, expensive meat cuts, according jone talespoonful milk.

to studies undertaken to deter-

Rub the butter into the oatmine meat palatability and food meal. Add ginger and sugar. value.

Melt and dissolve soda in milk,

Mix together. Bake in moderate

oven in a flat tin lined with paper REMOVING SPOTS ON WOOD

for about one hour,

BRIGHTER GAS FIRES.

Spots on waxed floors are

best removed with a cloth dipped

in turpentine Rub round and

TF

HONEY BALL MELONS

HONEY DEW MELONS

CHERRIES

..

PLUMS

PEARS

Obtainable from

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Hong Kong's Largest Department Store.

you want

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