1934-01-11 — Page 12

THE CHINA MAIL.

THURSDAY JANUARY 1 1934.

FOOD AND HOME EGONOMICS

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Serve Sandwiches With Beer How To Plan Different Ways To Quench Thirst

Some Recipes For

Appetising Sandwiches.

kle and cover with another slice of brend with butter and mayonnaise

This quantity will make eight loaf

Good Breakfast

!

Grape Shake

cup chilled rape juice 4.cup chilled evaporated milk ́ 1⁄4 cup chipped ice. 1⁄4 cup lemon juice. Choose a standard brand of zrape juice Pour juice into milk and shake vigorously. Add ice: and lemon juice. A little sugar may be required if sour grane juice is served. Serve at once. Pineapple Cream

I. For Adults. Fruit-fresh dried' or canned sized sandwiches, which may be cut, A DELIGHTFUL CHANGE in any desired shaped.)

(preferably fresh) is a good appe- Sardine and Pimiento Sandwich tizer and a healthful breakfast f Beer is popular in the average-Bone and skin and mash the con- habit. household to-day, and it is decided-tents of one can of sardines: add Beverages-coffee, cocoa, choco- ly bent on keeping its spotlight. two tablespoons chopped pimiento late or hot milk give well cooked Welsh rabbits and even the old and four tablespoons mayonnaise and served with cream or milk and large standby, the crusty pretzel can't and spread between buttered bread, sugar, provide energy in forever be served so why not (Makes six loaf size sandwiches). amounts.

Bread (toast), coffee, cake, pan- Deviled Ham and Nut Sand- sandwiches?

What to make out of? Simple as wiches-Slice small finger rolla cakes, waffles, nuffins game, etc. A, B, C, if you will keep on the lengthwise and slightly scoop out with potatoes or hot breads.

Eggs or meat (occasionally)— pantry shelf a few cans of tinned the center. Add these crumbs to meats, which, with the addition of one 24-ounce can deviled ham mix. ham, bacon, liver or biscuits. served mayonnaise, chopped sweet pickles ed with one-fourth cup finely chop-with butter, jam, etc. for dessert.

Cereals, flaked wheat or oats or or even without the pickles may be ped walnuts and one-fourth cup made up into very "tasty" quick-to-mayonnaise.

Butter insides of granular cereals--a wonderful feel-ly serve sandwiches.

rolls and fill with the mixture and ing of satisfaction in starting the

day. Then there are the grand assort- replace tops.

For Children. ment of canned sandwich spreads Corned Beef and Pickle Sand- to be had. Sometimes a combina- wiches-Chill one can corned beef Any thoroughly ripe fruit, except Orange juice tion born of imagination and the overnight in the refrigerator. 'Open berries or melons. urge to try "something new", with and slide out and cut in slices.and cooked fruits are preferable result in a specialty all your own. Place a slice on a slice of buttered for children under three years.

Just think of all the things you bread, cover with a thin coating of Any hot, home-cooked cereal- might make if you had canned canned chili sauce and then cover cold, prepared cereals should never tongue, veal and ham foaf, canned generously with lengthwise alices take the place of hot, cooked cercala corned beef, boneless chicken, of sweet gherkins. Top with an- for children. Vienna sausage, deviled ham, sal-other slice of buttered bread. mon. tuna fish and sardines hand.

on

Let me suggest a few sandwiches to be munched with the cold beer:

FISH WITH MILK.

Crisp bacon or soft-boiled eggs, heavier meats and potatoes are not recommended.

Toast-hot bread or pancakes for children under ten are liable to cause digestive disturbances.

Beverages-milk, cocon or choco- late. Avoid coffee, even weakened, One of the best ways for younger children. fish steaks is to bake

Discard the old notion that fish and milk are not good together,

Vienna Sandwich--Cut the con- tents of one large can of Vienna snusage in thin rings and put a layer of them on bread that has they advise. been spread with butter and ma-to prepare yonnaise. Sprinkle with a little them in milk. India relish or chopped sweet pic-

Correct Cooking Of Omelets

Smaller Ones Give Better Results.

together with

EGGS AUX FINE HERBES Melt two tablespoons of butter and add one tablespoon of flour; season with pepper, salt and nut- mes; put it into a cupful of milk, two tablespoonfuls of chopped parsley; stir and sim- mer it for 15 minutes, and add one- half cupful of thick cream. Hard- boll five egge and halve them; ar range them in a dish with the ends upwards, pour the sauce over them, and decorate with littlt heaps of fried bread crumbs round the mar- gin of the dish.

MIXED EGGS AND BACON Take a nice rasher of mild bacon and cut it into squares no largér than dice. Fry it quickly until nicely browned, but on ne-account burn it. Break half a dozen eggs Into a basin, strain and Season them with pepper, add them to the bacon, stir the whole about and, when sufficiently firm, turn it out into a dish. Decorate with hot pickles.

OMELETS

CREAM WAFFLES

1

PEEL TOMATOES IN

HOT WATER,

If you dip a tomato in very hot

Two cup of sour cream, two exga, two cups of flour, one table- spoonful of corn metti, spoonful of soda, half a teaspoon it over a gas flame, you will have onet-water or place it on a fork and hold ful of salt. Beat the egga no difficulty in removing the skin. separately, mix the cream with the beaten yolks, stir in the four, com meal and salt; add the soda die- solved in a little aweet milk, and, lastly, the white beaten to a stif froth.

Fresh orange juice poured over diced fruits or melon balle make a delicious summer cocktail.

SCISSORS FIND USE IN KITCHEN

1 cup chilled pineapple juice

2 tablespoons lemon juice

1⁄2 cup ice water

3 tablespoon sugar.......

Iced Coffee Au Lalt.

1 cup ice sugar

2 tablespoons port or sherry

flavoring.

Shake vigorkusly and serve with| chipped ice.

Caramel Milk Shake

34 cup chilled evaporated milk 1 cup ice water

pinch salt.

3 tablespoons caramel syrup

- Shake vigorously and serve with chipped ice.

Caramel syrup dissolve 4 cups granulated sugar in 1 cup water In a thin aluminum”- pan. Cover and

boll aluminum pan. Cover

cup chilled evaporated milk. and boil-rapidly ... úntil syrup ber Combine fruit juices and sugar comes thick. Then remove, cover and add to milk. Shake vigorous-and cook slowly and carefully un- til the characteristic amber colour and serve with chipped ice.

is attained. Draw the pan to the edge of the atove and add 2 cups bolling water very slowly. Conti- nue heating until caramel

dis- solves. This should require only 3 or 4 minutes. There should be 31⁄2 cups syrup. If not, make up with hot water. " Pour into elean

2 cup chilled evaporated milk 3 cups good strong coffee (cold) 1⁄2 cup sugar

NEW MACARONI DISH

jar and keep covered.

Honey Egg Milk Shake

*2 eggi

1

cups evaporated milk

11⁄2 cups ice water

6 tablespoons honey

chiped ice

:

A dish will delight the heart of each member of the family is baked macaroni and pork chops. Prepare the macaroni and cheese and milk in a casserole in the us ual way. When it is ready for the oven arrange lean pork chopa on jar or shaker. Add remaining in- top of the dish and let it all bake(gredients and shake, together.

CAKE HINTS

Measure all ingredients carefully. Cream the shortening.

Beat in the sugar gradually until the mixture is light and fluffy, Add the flour alternately with the

liquid.

Beke in a moderate oven.

A cake is done when it starts to shrink from the edges of the pab.

A pair of scissors is best for FOR DESSERT SYRUP. cutting up lettuce so that it is) very fine, halving marshmallows, dicing celery or cutting up raisins

for the batch of cookies.

Menu Suggestions For To-morrow

TIFFIN

Cod Fish Pyramide Anchovy Sauce

Stewed Steak and Onions

Buttered Kohlrabi

Ginger Pudding Melted Butter

DINNER

Veal Broth

Ham and Mushroom Patties Blanquette of Fowl Artichoke Crisps

Green Peas

Baked Onions

Peach Melba

Stewed Steak and Onions.

boiled together makes a good syrup

A mixture of sugar and water.

Beat eggs and pour into mason

Fricassee Chicken With

Macaroni For Change.

We are all familiar with fricasse- ed chicken, since chicken, in one. form or another is the national holiday dish-but chicken, fricasse- ed with macaroni, and subtly.spic- ed is something else again-and something well worth trying.

Macaroni Fricassee.

1 package macaroni

1 5-pound chicken cut in places

1⁄4 teaspoon salt

Ground ginger

1 cup water vis

2 tablespoon butter ~

1 cup milk

2 tablespoons flour

Cook macaroni until tender.

for sweetening frozen desserts. Į Drain. Wash and dry chicken and But always remember that too rub pieces with salt and a small [sweet a mixture will not freeze.

FRICASSEED SWEETBREAD

amount of ground, ginger. -Brown well, then cook very slowly until tender, adding enough water so that there will be one cup of stock salt. Let it all slow slowly for 21 If they are uncooked, cut into when fowl is done. Make a cream hours. Then strain it through

sauce of butter, four, salt, chicken thin slices, let them simmer in a stock and milk. Add macaroni to aleve, Return he liquid to the pan, rich gravy for three quarters of this gravy and pour over or around and put in a 1⁄4 lb. of the rice boil-hour, add a well beaten egg, twoj ed very tender. Boil it again for tablespoonsfuls of cream and #

10 minutes and serve.

Blanquette of Fowl

tablespoonful, of chopped parsley; stir all together for a few minutes and serve immediately.

OYSTER STEW

1 lb. of cooked cold fowl, 1 gill of stock, 1 pint of white sauce, 4 ozs, of tongue, juice of 1 lemon, salt and pepper. Make the white jsauce and add the stock to it. Cat the fowl into neat pieces and the tongue into thin slices, and add oysters to one pint of whole milk. them to the sauce. Season well, Add one tablespoon of butter and

Add the liquor from one pint of

11⁄2 lbs. shoulder steak, 2 large strain in the juice of 4 lemon and salt and pepper to taste. Drop in

In making an omelet, care should onions, flour, hot, dripping, 1 gill stir over the heat until thoroughly the oysters and bring to a slow be taken that the omelet pan is water or stock, salt and pepper to hot, Dish the pieces of fowl neat boll. Serve at once,”

hot and dry. To insure this, put taste. Leave steak whole or cut in ly on a hot dish and pour the sauce

into

Artichoke Crisps..

CREAM CHEESE SALAD

a small quantity of land or suct suitable pieces. Dip in seasoned aver and garnish with the tongue.

a clean frying pan, let it flour, Brown in 1 tablespoons simmer a few minutes, then remove hot dripping.. Place in a casserole, Arischokes, as required Deep An attractive salad for a party it, wipe, the pan dry with a towel, Add stock, sliced onions, salt and fat for frying. Salt Peel the arcan be made by mixing grape juice and then put in a tablespoonful of pepper to taste, and cover. Book tichokes and drop them at once in- in cream chest and desting the butter. The smoothness of the pan slowly in the casserole from 2 to to cold water. Slice them as thin- fruit or lettuce with these little is most essential, as the least par 21⁄2 hours. Serve with mashed or ly as possible, and drop them again balla of festive looking chese, ticle of roughness will cause the riced potatoes and mashed turnips. into cold water. Let the slicen omelet to stick. As a general rule,;

Ginger Padding. -. soak for a time, then drain them

Place Fowl Breast Down

When roasting chicken or tur-

■ small omelet can be made more 4 lb. dour, 6 ozs, sust, 2 teas-well, and dry them in a cloth. successfully than a large one, it poon of ground ginger, 1 egg, 4 lb. Meanwhile heat some deep fat and being much better to make two breadcrumbs, 1 teaspoon balding when a faint smoke rises from 3t, small ones of four eggs each, than powder, 1 gill of milk, a pinch of add the prepared artichokes and to try double the number of eggs in salt, 4 pza. of demerara sugar, fry them till golden, frying only a key place the fowl with the breast one omelet and one tablespoonful 1 gill of golden

or few at a time, and using a frying down in the baking pan for the of milk or water; this makes an treacle. Bift the four, baking pow. basket. Drain the artichoke crips first half hour of roasting. omelet more piffy and tender than der, ginger and salt into a basin. on white paper and sprinkle them This allows the juices to How? one made without milk. Many oraz MIX SIEN, the breadcrutabs, with salt Crisp them in the oven into the breast, making it moist and fer them without milk.

shred the suet finely and add. Put vaakaan.

before serving, Omelets are called by the name the rub, milk and sugar into a 1

syrup

of what is added to give them pan and stir over low heat until flavor, as minced ham, salmon, the sugar has melted and they are onions, oysters, etc., beaten up, la wall blended, then stir these into aggs in due quantity, which gives the flou mixture; Beat up the egg ́as many different kinds of omeleta. and ads Put the mixture into.

They are also served many linda grekodi dain cover with KTER of thick sauces or purens, such as tomato, apinach, endive, lettuce,

celery, etceting NOTESKON

If vegetables are to be added, they should, be already cooked, gen- soned and hot; place in the cantge of the omelet, just before turning so with mushrooms; abrimps or any or

alata should be served the pleca

bystanding, and care taken the of wook too much the

steam for 8 hours

lag out on to a hot -

with malted butter

Yeal Brott

turnj

them and Remove all aruip, mace,

tender

RICKSHAW

BRAND

CEYLON TEA

SOLD BYALL COMPRADORES

the chicken.

TIEN

IMPORTED FRESH

FRUITS & VEGETABLES.

CELERY

LETTUCE APPLES

LEMONS

PEARS

GRAPES

GRAPEFRUIT

CHERRIES

COME AND SEE OUR SPECIAL SALE LINES, AND STOCK YOUR STORE CUPBOARD AT MINIMUM COST.

LANE, CRAWFORD, LTD.

Provision Department,

Phone 28151.

OK

SAUCE

is the

heart of a hearty meal

Agents: W. R. LOXLEY & CO.

NEW

SEASON

GAME

COCK PHEASANT

WILD DUCK

TEAL

PIGEON

SNIPE

وازم فيه ولا

$1.60

each

$1.20

$1.10

50 cts.

35 etan

45'ets.

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