1933-10-14 — Page 10

10

THE CHINA MAIL.

SATURDAY, OCTOBER 14, 1933.

FOOD AND HOME EGONOMICS

SLIP COVER Pleasant New Ways Of

BINDINGS

The binding you use on your ship

Taking Milk Described

covers is the key to having colours Chocolate Milk Shake Is Nutritious Beverage

harmonize

i

+

Have room. printed cover on one chair and use

a solid cloured binding.

For Hot Summer Days.

RECIPES ALSO GIVEN FOR MALTS AND EGG MALTEDS

More and more is milk advocated

A second chair can be the identi val enlour of the binding and a third chair, or the divant, can be with striped material to covered match bath the first print and the diet of both children and adulte.

bindinge.

MAKING

11 cocon

COCOA

APPLE

RECIPES

The following apple recipes. come from Australia, and it is

well known

that Australian

Cheese Rather-

Finical About

Table Service

housewives are most resourceful Should Be Served With with the fruits of their own country.

And, housewives, make a note of this. Most men love apple

pies. pre.

Certain Foods To Be Thoroughly Appreciated

Here are some recipes for di-your house? ra an important part of the daily pared will add zest to every glass ferent ways of using apples:-

It's nutritious value is accepted by everyone and with a little thought the drinking of it can be made s

DIGESTABLE real pleasure.

There are grown-ups and grow

Is a favourite drink ming-ups who will not drink plain your household and yet some mem-milk because they think they do berad it not very digestible it not like the flavour. However the will be made much more so if it has addition of other ingredients will been allowed to cool and reneated make milk one of the most deli- healthful beverages after the globule of fat have been cious and removed

available.

Stimulates the appetite

LEA&PERKINS SAUCE

GOOD NEWS

REDUCTION IN

WHISKY PRICES.

CRAWFORDS

N. J. CLUB

1007

$53.00 per c ́s $4.50 per Bot.

19

$62.00

$5.25

$64.50

"

$5.50

พ

"

WHITE HEATHER

Campbell's Famous 3 Cat Gin

Old Tom and Dry

$3.50 per Bottle.

LANE, CRAWFORD, LTD.

Provision Dept.

Telephone 28151.

These two reelpen easily

of milk:

Chocolate Milk Shake.

St. Charles Evaporated Milk

1 cup chilled.

1 cup ice water

3 to 4 tbsp. chocolate

sirup or 3 tbsp. cocoa xlrup

Sole

Agents

for

Elbschloss Beer.

FOR

QUALITY

Sole

Agents

for

Conklin Pens.

Provisions

Goods

and

Wines.

THE

Fresh

W

'Phone

S

t

a

22898. Grocery Dept.

at

€

8

Arrived.

Are you "cheese conscious" at Surely now with, such delica- Liederkranz, Camem- Apple Butter-1 lb. apple cies as a juice and grated rind of 1 lemon bert, Swiss, Limburger and or 1 orange, 114 cups white su-squadron of others available

the present day low prices there's gar, 1 quince.

Wash, pare and core apples and not one of us who can't qualify as parings with smart continental hostesses by ¡quince. Cover

for half-hour serving a plate of dessert cheese water. Cook drain and add juice to apples and with our coffee or beer when the

and family hungers or company

quince are soft; press through scends. sieve, add sugar, grated rind and hot Juice of lemon or orange, cook until thick and clear."

de-

But remember, each cheese has and its moments, its moods,, and ital affinity for certain other foods. boil-So humour it.

Shake vigorously, serve with quince. Cook until apples chipped lee. Yield: Z servings.

Chocolate Sirup: Melt 2 squares (2 oz.) bitter chocolate over water. Add one cup boiling water land cook directly over a low flame,

Camebert, for instance, is that checse stirring vigorously until thick and

semi-firm, semi-runny smooth (about 2 minutes). Add a

Make syrup by boiling sugar which comes to us with its ripen- eup granulated sugar and with on-

Core ed lusciousness hidden in a deli- casional stirring continue cooking and water five minutes.

Coddled Apples.-2 cups ing water, 1 to 2 cups white or brown sugar, 8 apples,

This

3 or 4 minutes. If a sirup with 'and pare apples; cook slowly in cious eating in itself.

a special weakness more body is desired, add 1 marsh syrup; cover closely and watch cheese has mallow or 11⁄2 tsp. gelatin softened carefully.

-ZŁ ON

*Phone 25994

Wines Dept.

Hong Kong's Largest CO., LTD. Department Store.

"RICKSHAW BRAND

CELEBRATED

When tender, lift for highly polished apples and CEYLON

is

¡in thep. cold water to the hot out apples, add a little lemon toasted crackers. Gourmets pre- of sirup and beat until well blended, juice to syrup and pour over ap- fer it at the stage just this side Pour into a clean jar. Keep cover- ples, add a little lemon juice to of runniness, Leave it out ed in a cool place. Yield: 14 cups syrup and pour over-apples. The the refrigerator until it reaches sirup. If not, make up with water. cavities may be filled with jelly the exact stage of mellow ripen-

Jess you prefer. Cocos Sirup: Mix 1 cup cocoa or raisins.

Apple Roll (a tea-time bread).} Liederkranz perhaps is the cold water smooth and cup I vaste, Add another cup water-Roll out biscuit dough to in. most adaptable. Its flavour land cook directly over adame, thickness, spread half-cup butter sharp and tangy, making it the] stirring until thickened and over dough and sprinkle with perfect complement for sand- smooth. This will be at about the half-cup brown sugar and half-wiches, canapes, fruits or salads. boiling point. Add 1 tsp. salt and teaspoonful cinnamon. Pare and A knowing accompaniment for 2 cups sugar. Boil to 220'F., or slice apples thinly, spread them your favourite brew is buttered about 3 minutes, stirring contin- jover prepared dough and roll. rye bread spread with Lieuder- a thin ususly. Cool slightly, then add 2 Cut slices lin. thick. Place on kranz and covered with tsp. vanilla. Pour into a sterile flat side in oiled tins and bake layer of catsup. Garnish with Jar and seal tightly. Yield: 1 pint. 20 minutes in moderate oven of olives.

Brie is a French type cheese, If there is less than this quantity 275deg. to 400deg.

Biscuft Dough (for use in the milder than Camembert and add boiling water.

It Chocolate Malted Milk: Mix 4 above)-2 cups flour, 2 teaspoon most deliciously flavoured. tbsp. plain malted milk and 11 laalt. 1 tablespoon lard or shorten- adds itself gracefully to salads or does delectable Lbap, ndiluted St. Charlea Evapo-ing. 1 tablespoon butter, 4 tea-appetizers

baking powder. 14 cup things to toasted crackers rated Milk to a smooth paste and spoons

dessert. add to the Chocolate Milk-Shake milk. given above.

for

to

Sift flour Balt and baking pow- Roquefort not only comes der three times. Cut lard or dinner at dessert time on the as- Chocolate Egg Malted Milk: Add shortening and butter into flour arted cheese and dried fruit one beaten egg to the Chocolate

mixture. Add liquid gradually, plate, but it is wandering into all Malted Milk formula given above,mix together and turn out onleorts of interesting situatione

foured board.

leed Coffee Au Lait.

2 cups chilled St. Charles

Evaporated Milk

3 cups good strong cold coffee

1⁄2 cup sugar

1 cup ice water

2 tbsp. port or sherry flavouring Shake vigorously and serve with chipped ice. Yield: 6 servings.

For a full book of recipes tels- phone 16337 and receive one tree.

Southern Wilted Cabbage.

4 slices bacon.

2 tablespoons sugar.

1/4 teaspoon salt.

Pepper to taste.

1/4 cup vinegar.

Medium sized head of cabbage

1⁄4 cup minced parsley,

Mince the bacon and place. in

a cold frying pan. Place on the

burner and fry till crisp. Then!

these days.

Menu Suggestions For To-morrow

The Menu. Tuna Souffle

Butter

Corn Stuffed Green Peppers Bread Plum Jam

Cucumber Salad Chocolate Cake Coffee

Ture Souße

3 tablespoons butter.

4 tablespoons flour.

11⁄2 cups milk.

2/8 cup tuna.

2 egg yolks.

1⁄4 teaspoon sait.

1⁄4 teaspoon paprika.

2 teaspoons chopped parsley.

1 teaspoon chopped pimiento.

1⁄2 teaspoon chopped celery,

2 egg whites, besten.

Melt butter and add four. When

Egg Sauce.

2 tablespoons butter.

3 tablespoons flour.

11⁄4 cups milk.

1⁄4 teaspoon salt.

1⁄4 teaspoon paprika

1 hard cooked egg. 1 egg yolk

Melt butter and add flour. When mixed add milk and cook until creamy sauce forms."Stir constant- ly. Add seasonings and hard cook- Add ed egg and cook 1 minute. uncooked yolk and beat well. Serve at once.

Chocolate Cake.

1/3 cup fat.

1 cup sugar.

1 cup sour milk.

1 teaspoon vanila.

2 squares chocolate, melted.

1⁄2 teaspoon salt.

2 cups flour,

1 teaspoon soda. 1 egg.

add the vinegar, salt, pepper, and blend add milk and cook until the sugar. Have ready the cab creamy sauce forms. Stir con bage which has been shredded, stantly. Add yolk and beat -I fine and then crisped.

Cream fat and sugar. Add 'rest Add the minute. Add rest of ingredients }

Pour and pour into battered baking of ingredients and beat 2 minutes. cleaned, minced parsley, over all the hot mixture and serve dish. Set in pan of hot water. Pour into 2 medium sized - layer immediately. You'll find that, Bake 30 minutes in moderate oven. cake pans, which have been. lined though warm,

the cabbage, Unmold and "surround with egg with waxed paper. Bake 20 minutes in moderate oven. Cool and frost. Islays most crisp and delicious,

sauce.

TEA

SOLD BY ALL COMPRADORES

AWARDED 10 GOLD MEDALS. FOR PURITY, STRENGTH

AND FLAVOUR

Sole Distributors –

DAVIE, BOAG & Co ̈LIJ.

A change

for breakfast tasty Wall's Sausages

Here is a dish that reminds you of a real English break- fast-delicious Wall's Vienna, Sausages. Made to a famous old recipe, Wall's Vienna Sausages are prepared with the choicent meats, delicately. scasoned with fine spices. For any meal of the day they are a complete and ideal food-tasty, wholesome and satisfying. The new process of packing in hermetically.

serted tins brings Wall's Vienns Sausages to you as fresh and appetising as when they leave the factory. Serve them to-day,

WALL'S SAUSAGES

SML (15-20

Y. WALL I BOKS KYI., LOSDON, ENGLANE

KEEPING IN STEP WITH HEALTH A DAIRY FARM ICE CREAM DAILY