1933-12-28 — Page 12

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THE CHINA MAIL.

THURSDAY, DECEMBER

FOOD AND HOME EGONOMICS

Vary Vegetables By French Frying To Please Palate

Famous Corned Beef Hash Has New Appearance,

onions.

French Fried Cauliflower. potatoca. Sprinkle with salt and I medium-sized cauliflower; yolk pepper. Dredge with flour, dip lu

Two cups chopped corned beef, 2 of 2 eggs; 1⁄2 cup milk; % teaspoon egg diluted with milk or water and

cups chopped cold cooked potatoes, salt; cup flour.

rall in fine, dry bread crumbs. Fr74 hard cooked eggs, 2 cups small Wash the cauliflower and separate until golden brown. Drains and into flowers. Boil until tender in salt. ...salted water, then drain. Beat the egg yolks until light. Add the milk, salt and flour. Beat amooth with an egg beater. Dip cach section of cauliflower in batter. Drop In deep

Add

TWO GOOD LUNCHEON DISHES

"ROLLMOPS" MADE AT HOME AN ECONOMICAL

WAY WITH SALT COD

Salade de harenga

Navarin de mouton

By X. M. Boulestin

Marmelade de pommes Biscuits

Noiz et noisettes

Morus en Vinaigrette. Cotes de Veau auz Salsifi.

The corned beef must be cooked Chicken in batter-French Fried if canned is not used. Chop meat

Tarte aut Prinés, Choose young roasting chicken and potatoes. Put 2 tablespoons fat

Take half a pound of salt cod (1$} Clean and cut into pieces at the into a frying pan and heat. joints. Cook until tender in bolling, meat and potatoes and enough milkc

When herrings are cheap we can is now til be^ found, cleaned and salted water. Cool thoroughly to moisten, it will take about 1⁄2 cup. easily make our own stock of mari peeled, in little boxes), and soak it crisco, and fry until golden brown. Dry the surface. Dip each plece Cover and cook until thoroughly nated herrings after the style of the

into batter and drop in deep crises heated. Pile on a hot platter and rollmopa." Have some very frosh in cold water for several hours

French Fried Onions,

1 egg yolk; .cup milk; 1⁄2 cupland fry until golden brown. four: teaspoon salt; 1 teaspoon

melted crisco, 3 to 4 large onions.

Batter.

press egge cut in halves lengthwise herrings, remove the heads, and slice changing the water two or three side out them in two, carefully removing the times. The filleted salt cod in boxes Boll onions until bender and season bones. Wash the Allets in several!

into hash, pulting cut 2 cups flour; 8 teaspoons baking Add powder; 1⁄2 teaspoon salt; 2 egg with salt and pepper and butter. Waters, and soak them for at least/requires much less soaking than the|

Best egg yolk slightly. milk. Stir in flour, salt and melted cup milk.

Dip Mix unt!! smooth. crisco.

Sift flour, baking powder and salt onion rings in batter. Place in fry- together. Beat eggs with milk and into deep stir into dry ingredients. Add ing basket and lower crisco and fry until delicately more milk if necessary to make browned. Salt before serving. thin batter.

French Fried Bananas..

Chinese Fried Noodles.

a

Remove skins from 3 bananas Boil string-shaped noodles in water for five Cut in half crosswise, then in half plenty of salted again lengthwise, making four minutes. Put in colander and pour tions. Sprinkle with salt and lemon cold water over them. Drain well. juice. Dip in flour, then in slightly Fry a small quantity at a time, in beaten egg diluted with 2 tables deep crisco until delicately brown. poons water. bread crumbs and fry until golden brown.

Roll in very fine, dry Drain on crumpled unglazed paper.

French Fried Eggplant. Pare eggplant and cut lengthwiao into strips as for French fried

Careless Cooks Waste Meat

Delicious Dishes From Economies.

TIPS FOR HOUSEWIVES

MAYONNAISE DRESSING

Put the fillets. In a saucepan with Arrange around the mound of hash six hours, so that they are perfectly ordinary coarse kind. and serve the platter with tomato white.

Drain and dry them well and dis-cold water and a bouquet; no salt. catsup.

a board. Add Bring to the boil, and akim well, You can cook the onions early in pose them, flat on the day and re-heat them in a very over each salt, pepper, coriander, then leave it to simmer, covered, by of onfon. the corner of the fire for about a little water and butter. This will and a few thin slices slightly glaze them and will take Roll them and keep them rolled, quarter of an hour. Drain well, only a few minutes at dinner time. either by tying them with a thread flake it, and leave it to cool.

or piercing them with a thin piece' Have about same quantity of po of wood.

tatoes, boiled in their skins, peeled Put them in a glass jar, and over and cold; if large ones out them in each layer put again salt, pepper-slices. Mix well with the pieces of corns, coriander, slices of onion, also salt cod and season with ...an

SOMETHING NEW IN COFFEE POTS. Trouble-Free Percolater.

Home-made coffee is best, but often a bore to make. The newest coffee pot does the job without fuss or heat.

If you do not like too thick a

You simply put the coffee in this mayonnaise dressing, but prefer one chromium pet, pour en boiling water, fluffy and delicate, add whipped cream, in equal proportion to the press down the rod which sticks up jin the middle, and leave it to stand mayonnaise.

for three minutes. Then pour out If you are making a French dressing, a piece of garlic rubbed the coffee into cups. around your salad bowl prior to

mixing will give it a highly season-

ed flavour without making it too {strong.

AN ECONOMICAL JOINT

Fish-Dishes For A Change.

Fish is good for a breakfast dish. Fresh "pan" fish are quickly and easily cooked and are plentiful and Thick flank of beef is an economi-cheap in many localities. the form of steaks and chops when cal joint, having no bone and little we take into consideration the fat.

The question of how much we ac- tually pay for meat purchased in

1

The smoked and salted varieties

It can be roasted, braised, have a pleasant tang that compares waste in bones and fat la impor-stewed. or used for ples. tant.

But the question of how much of the meat bought in this form in wasted through careless cooking is of greater importance to the house- wife and is given little attention.

The initial cost per pound is de- termined by supply and demand and naturally is out of control of the home-maker. But the cost of waste due to thoughtless cooking is the cook's sole responsibility-she alone can control it..

Porterhouse ateak la an example of thoughtless waste in many house- holds because it seldom is cooked to' give. Its full value.

Aside from the waste in bone and

fat, the tail is usually unft to cal

It in overcooked before the rest

Menu

favourably with ham and bacon.

OF-

cloves, a small piece of garlic, and dinary vinaigrette, that is oil, wine

finish on the top by putting a bay vinegar, salt and pepper, and a little; leaf. Fill with wine vinegar. They chopped parsley. will be ready to eat after a fort- Prepare one hour before serving night.

so that the sauce has time to flavour They can be cut in pleces and the fish and the vegetables. Stir, mixed with boiled potatoes as hors and if necessary, add a little more d'ouvre salad, or eaten whole. [oll before serving.

Homely Pot Roast Becomes Dish For Gourmets When Cooked Thus

6 medium sized potatoes:

5 medium sized turnips.

1 cup green peas.

1 capitowed tomatoes.

1. Brifted onion.

'cup rice.

1 teaspoon salt.

1⁄2 teaspoon pepper.

teaspoon allspice.

4 cups brown stock.

macaroni was cooked. Season to taste, cover with grated cheese, serve piping hot Garnish with sprigs of crisp parsley and serva:

Bungalow Stew.

1 soup bone or left over meat, 2. cups cooked lima beans, 2 cups canned or atewed tomatoes, 8 large

onions, 8 ears green corn, salt and pepper and 6 medium sized potatoes. Wash, pare and thinly slice the Cook all vegetables, except the corn

Suggestions For To-morrow potatoes. Wash and pare the tur-in water to cover until the vegetables

TIFFIN.

Fish and Harn Scallops Sheep's Tongues a L'Italienne French Bean

Baked Apple Pudding DINNER. Onion Soup Mayonnaise of Sole Beetroot Salad

Chicken Saute with Grapes Potato Croquettes Buttered Green Peas Velvet Cream

Sugar Waters

Fish and Ham Scallops.

#

nips, cut in thin slices. Peel and are tender.

potatoes from the kettle, mash and return to the stew.. Add corn, cut, from the cob, cook twenty minutes longer. Season to taste with salt. and pepper. Serves' 9 or 10.

with the suet, breadcrumbs, ground slice the onions, Pick over and If a moup bone is used, it should cinnamon and remainder of the thoroughly wash the rice. Put in be previously be boiled, the meat augar. Mix these ingredients well, gredients in alternate layera in acut in cubes and the broth used for then stir in the beaten egg and the casserole and cover with soup stock, cooking the vegetables. Remove milk Cover the apples with this Baka in a 325 degree oven for about mixture and bake them in a moder- three hours: ate oven for about 1 hour and quarter, then turn them out. Servo One Dish Lunch or Dinner. hot.

1 lb. round steak ground, onfons Mayonnaise of Sole.

diced, one package macaroni, butter Aspic, Soles, Mayonnaise sauce, or substitute, 1 cup sliced peeled finely chopped aspic, lettuce, shrimp. tomatoes, salt and pepper and grat- Fillet the soles. Trim the fillets; ed cheese. Cover the ground steak double them in half, with the side with water and let cook until from which the skin was taken in-partially done, Add diced onions to

of the steak is done and appears on 4 to 5 oz. cooked fish, 2 oz. cold side. Place them on a greased bak-taste.

In the meantime break the maca- the table an unappetizing portion. ham, 2 oz, cheese, 2 or 3 tablespoons Ing sheet, cover with buttered paper,

However, the tall has a fine flavour cold peas, 1 hard boiled egg, 1 oz. and cook in a moderate oven. Press ron into small pieces and boll in Drain, and if it is cooked properly is just flour; 1 oz. butler or margarine, 2% thèm until cold. Mix a little aspic salted water until tender.

Almost any Jelly with some mayonnaise sauce, season, add butter or substitute and aa desirable as the tenderloin it-gills milk, seasoning, self.

left over Ash for this dish. Prepare coat each fillet neatly, and decorate the tomatoes. Mix thoroughly, then Try trimming the meat fram the fish by removing bones and skin,them alternately with chopped pars add macaroni and tomatoes to the fat and put this piece of lean "tail" chop up egg white, mince ham and léy, and celery, Set a border mould onions and the meat.

Let mixture simmer until well meat through the food, chopper grate cheese finely, Melt fat add with aspic jelly and lettuce. When twice. Season with 4 teaspoon flour and when well blended stir in firm, turn it on to a dish. Place done adding more water, if neces salt and a few grains of pepper, the milk and bring sauce to the boil the fillets round the top of it, one sary, preferably that, in which the Mix with a few dried bread crumbs Then stir in the cheese add season resting on the other and fill the cen- and add one or two tablespoons ing to taste, pour a little of the tre with a shrimp Kalad. Place. milk Stir lightly with a fork until sauce into each buttered scallop chopped aspic round the base,

Chicken Saute with Grapes. thoroughly blended and shape in a shells. Heap a portion of the fish small cake the thickness of the peas, ham and chopped egg white in Disjoint a chicken, season with steak.

each shell, season well, and cover salt and pepper and tong into sauce-

Fresh, canned and dried fruits Fit the cake into the side of the them with sauce. Heat the scallops pin with 2 oz. of butter. When steak where it was originally and in the oven, and serve garnished lightly brown, remove chicken and are available in such variety that it place on dish. Put into pan cup is possible to have a different fruit. bring the fatty end of the tall with powdered egg yölk.`

|strich cream and 1⁄2 cup of stock, every day for several weeks. This around it.. Run a skewer through Sheep's Tongue a L'italienne.

Fruit Variety. For Economy.

the fat and meat cake into the loin 4 sheep's tongues. Mashed pota- Let boll for 10 minutes longer. Add variety, makes for economy, since of the steak to hold it securely, toes, some stuffed olives, I pint of juice of lemon and I or of but-dried fruits are much cheaper than Broil as

usual. Remove skewer Italian sauce, some good stock. Putter. Cook for one more minute and fresh ones and can be used on alter-

nate mornings. after steak is on platter before the tongues into the stock and sim- pour over the chicken. sending to the table

mer them till tender, Remove the

Chops May Be Boned, Too, skin, trim them at the root, and cut Rib lamb chops are cheaper than each tongue in 8 pieces lengthwise. Join but they, too, may be served Make them hot in the sauce, then Just as attractively if boned and dish, then in a circle on a. border rolled,

of mashed potatoes, pour the sauce.

Ask your butcher to "French" the over them, and put the olives which chops for you. To do this he will should also be made hot In the scrape the meat from, the bonesauce, in the centre, -EART

Then you can disjoint the rib Baked Apple Pidding. from the bit of backbone and curi 1 lb. cooking apples (when the meaty end back against the eye pared), i tablespoons-

| cloves, B.gx, "four, c Fasten it with a skewer to keep groun "it in shaps during cooldag,

of the chop

HAMPERS!

PROVISIONS, WINES, ETC.!

We pack Hampers

TO SUIT CUSTOMERS' REQUIREMENTS

SELECT YOUR 'GOODS IN OUR

PROVISION DEPT.

We will pack and despatch any day

to the address desired.

QUALITY AND VALUE

LANE, CRAWFORD, LTD.

Provision Department,

Phone 28151.

OK

SAUCE makes the rest the best

Agents: W. R. LOXLEY & CO.

NEW

SEASON

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COCK PHEASANT

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35 cts

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SAME HIGH QUALITY

THE DAIRY FARM ICT & COLD STORAGE CO. LTD.

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