1934-03-29 — Page 10

10

THE CHINA MAIL.

THURSDAY

FOOD AND HOME EGONOMICS

Salads Need Great Variety

Change Brings Colour for

And Taste.

BACON AND BEANS DISH

Although there are in the local markets a wealth of fruits and vegetables with which to compose salada, we are prons to drop into: arut and serve head lettuce with a French dressing or thousand island dressing for dinner aftar) dinner.

erlap curly endive. Pasa French dressing. Serves, four

Lima Bean and Celery Salað

luncheon Another nourishing salad is found in this lima bean and celery combination.

2 cups lima beans (tinned or carefully cooked dried ones).

1 cup diced celery.

1 tablespoon minced onion.. 2 tablespoons shredded pepper.

green

2 tablespoons grated cheese French, dressing.

PERFECTION SALAD TASTY DISH.

2 tablespoons gelatin cup "cold water

34

2 cups boiling water

1⁄2 cup mild vinegar

2 tablespoons 'lemon, juice

1 cup chopped cabbage

2 cups chopped celery

2 pimientos

2 fresh red or green pepper 3. teaspoons salt

321⁄2 cup sugar

Corn Chowder Is Tasty

1 quart diced raw white potatoes Potatoes In Cream Sauce

1 pint boiling water

d tablespoons diced salt pork

1 onion, chopped

2 cups canned corn

1 pink hilk

1⁄2 teaspoon salt

Pepper.

2 tablespoons chopped parsley

Boil the dlced potatoes in the

With Cheese.

14 cups milk

2 tablespoons dour

2 tablespoons butter of other fat

1⁄2 pound chesse, grated

4 cups cooked diced potatoes

1 teaspoon salt

Prepare vegetable greens, complot of boiling water for 10 Make a aues of the milk, flour,

minutes. bine and place in refrigerator to

Fry the salt pork and fat and salt. Add the cheese, and asion for about, five minutes, and stir until melted. Pour the hot chill. Soak gelatin in cold water, A crisp salad accompanying a The green pepper, of course then dissolve in boiling water. Add add these and the corn to the sauce over the hot potatoes and meal composed of hearty foods can

be omitted, but it gives sugar, vinegar, lemon juice and Potatoes. Cook until the potatoes serve. brings with it more than just its a pleasing touch of colour. salt. When sugar is dissolved, are done. Add the milk and the appeal of Colour and taste. It A vivid yellow cheese is attrac-strain, When mixture is cool salt and pepper, bring the mixture also brings in such a pleasant|tive, too, if available.

and begins to set, add remaining to the boiling point, and add the way the health giving mineralo Mix beans, celery, onion and ingredients. Turn into mould or parsley or celery leaves. Serve very. and vitamins which we are conpepper, tossing' lightly to

hot in the place two or three crac- avoid refrigerator tray and when set, stantly striving to get into our crushing beans. Pour on French serve moulds or squares on crisp the chowder.

kers in the dish before pouring in dressing and arrange .on crisp ro-lettuce from the refrigerator. maine. Garnish with grated Garnish with mayonnaise. cheese and serve more French

meals.

The following anlads are very in-expensive but are inviting and easy to make.

Apple, Cabbage and Raisin Salad

dreasing in a separate sauce boat. | Palate Ticklers

A good 12W vegetable salad

2 cups finely shredded cabbage.uses equal parts of minced green 2 red appies.

14 cup seedless raisins.

1 teaspoon sugar.

1/4 teaspoon salt.

V teaspoon pepper.

2 tablespoons lemon juice.

4 tablespoons zalad ofl.

Beat until smooth. Wash apples, Yorkshire Pudding For into a fruit salad.

Potatoes In Tomato Sauce.

1 quart potatoes, sliced

1 onion, sliced

i...

4 tablespoons butter or other fat

3 cups strained tomatoes

2. teaspoons salt

Cook the potatoes and onion in

pepper, Anely shredded cabbage| Jerusalem Artichokes. Boll, and grated raw carrot. Each vo- mash, add butter, and seasoning to getable is mixed with enough may taste. Serve with

any fried, onnaise to bind, and they are then baked, or grilled meat, arranged in layers on a lettuce Glace Fruits (left over or reduc} Pepper leaf; making the last layer of pep-ed in price at sales).-Chop and per. Serve with a French dress-substitute or part substitute for the fat for 20 minutes, add the Mix suger, salt and pepper with ing to which 4 tablespoons est-dried fruit in cakes and steamed,strained tomatoes, salt and pepper, lemon juice. Slowly add all. sup has been added.

pudding.

cover and simmer for 30 minutes, beating it with a fork or a beater,

Passion Fruit-Split and scoop or until the potatoes are tender. Allow three to The potato thickens the tomato juice so that no other thickening Ptarmigan-Soak in milk for 1is necessary... hour. Dry before roasting and serve like grouse or partridge. SOUTH AMERICAN PEPPER POT bage and rasins and toss lightly new but comparatively few home- Stilton Cheese.-Mince and mix with # fork until thoroughly markels serve. It's typically Eng-with celery to taste. Use as a Boil a good-sized muckle of blonded. Serves four to six per-lish and traditional with roast filling for new brown bread sand-veal, a knuckle or a good-sized wiches. Add a dash of mayon piece of beef bone, and 21lbs. of One cup milk, 1 cup flour, 2 naise or salad cream to filling if tripe, with water to cover, until This makes a hearty dish for a eggs, 1⁄2 teaspoon salt.

Jiked.

meat and tripe are tender. family luncheon.

Remove from stock and cool.

cut in quarters and remove cores,

Cut in dice without peeling and drop at once into the dressing to prevent discolouration. Add cab-

BONA,

Baked Bean and Bacon Salad

2 cupa baked beans.

4 thin slices of bacon.

4 tablespoons minced

pickles.

1-3 cup tomato catsup. French dressing.

If beans are not dry, thoroughly. Cook bacon crisp and cut in small dice. bine beans, bascon and with calaup and serve on a

Roast Beef.

Yorkshire pudding is far from

beef.

Mix salt and flour and gradually

a salad for six

add milk, stirring to make a WHEN COOKING ARTICHOKES Add three large, peeled, chopped smooth pante. Beal whites. and

peeled,

potatoes and one large,

until tender.

sour yolka of eggs separately and add Remember that Jerusalem arti-chopped onion. Cover and simmer

to first mixture. Cover bottom of chokes makes make delicious pan with a thick coating of beer 1. Chips, if parboiled and cook. fat tried out from roast. Heated like potato chips, or if dipped drain well and pour in batter. Bake 20 in batter before frying. until minutes in a hot oven, basting 2. Puree, if boiled, mashed and Com-after it la well risen with some of finished off like potatoes. pickle of "drippings" from the roast. 3. Cream soup, if the puree is

bed Break in aquares for serving.

"There is one milk I cannot spoil!”

You

VOU can have fresh milk any time you want it. Regardless of heat... regardless of weather regardless of every condition that can affect a milk supply 1

Get Klim Powdered Whole Milk. For Klim keeps without refrigera- tion in any climate. Klim is pure, fresh cows milk-only the water is removed. -Mix Klim with water

and it tastes like fresh liquid milk. It is every bit as nourisking as liquid milk. Because it is liquid milk.

Klim even for babiest

It

Use Klim for every purpose. is recommended by doctors even for frailest babies. For powder- ing makes Klim more. digestible than the usual cows milk.

Get Klim-to-day! -

KLIM

THE MILK THAT KEEPS.

MASON'S

OK

BAUCE

IS THE HEART. OF A HEARTY MEAL

diluted to taste with half white sauce and half chicken stock.

Uncover. Add tripe, and meat from bone, cut into small pieces. Season to taste with salt, plenty of pepper, and a large tablespoon of sweet marjoram, if you can get it. Stir in minced parsley to taste. You can also cook a few dump- lings in the Pepper-pot if you like.

Menu Suggestions For To-morrow

TIFFIN,

Chicken Salpicon with Potatoes Buttered Haricot Beans Roast Hare. Red Currant Jelly Wine Sauce Creamed Chard. DINNER.

Baked Potatoes Creole Pudding Pea Soup

Put the ham bones on with the stock or water, and simmer very slowly for one hour. Wash the peas and add to the boiling liquid. Clean and cut up the vegetables and add. Boil gently for another hour or more. When soft, rub through a wire sieve. Beturn to the pot, add a cupful of milk, sea- son with salt and pepper. Serve with toast cut into small squares, and dried mint sprinkled on top of

Baked Mandarin, Italian Style soup...

Puffed Potatoes Stewed Fillet of Venl Boiled Macaroni Buttered Parsnips

Apple: Bavarian Cream

> Rolled Wafera..

Chicken Salpicon with Potatoes

Baked Mandarin, Italian Style, About 2 lb. Mandarin fish, 2) small shallots (peeled and chop ped), 1 teaspoonful chopped par- sley, salt, pepper, grated nutmeg, 1 amali glass claret or white wine, tomato sauce. Cut the Ash fato 2 Gut into small dice slices of cold or $ even-aired plices, place them cooked, chicken, tongue and ham, on a well-buttered baking tin or a few mushrooms, all in due pro- saute pan, season with salt, pepper, portion. Heat this up in Bechamel and a little grated nutmeg. ur other good white sauce, using Sprinkle over the chopped shallots only just enough to wall moisten and sparsley, and place the remain- the-mixture. : Arrange a next border of butter on top of the fish, der of mashed potatoes on a round Moisten with the wine and bake or bval dish, brush this over with for about 15 minutes, basting fre egg yolk or milk, and bake to quently. When done, dish, up, and golden brown colour, Put the pre pour some tomato sauce over the pared mixture in the centre of the slices of salmon. The essence left dish, sprinkle over a little finely in the pan in which the fish, was chopped parsley and serve hot.baked must be utilized for flavour

Creole Pudding.

Fillet of

4 oz of yellow corn meal, 1 quarT

of milk 2 or batte

Carnation

MILKA

FRICKSHAW

CELEBRATED

CEYLON TEA

SOLD BY ALL COMPRADORES

GUARANTEED PURE & WHOLESOME

SOLE "DISTRIBUTORS

DAVIE, BOAG & Co. Lia

Carnation

FROM CONTENTED COWS.

Undiluted just as it comes from the can CARNATION may be used in place of cream. Mazy prefer it to cream and these households have the add- ed satisfaction of cutting their cream bills in half. To` reduce CARNATION to milk of normal richness and consistency, simply dilute it with a little more than an equal quantity of pure water.

CARNATION is just pure milk, reduced to double richness and kept pure by sterilization.

OBTAINABLE EVERYWHERE.

"CARNATION Is the largest selling brand of evaporated milk in the world."

Sole Agents:

CONNELL BROS. COMPANY, LTD.

HONG KONG AND SOUTH CHINA

CHEESE

EVERY TASTE,

Always keep a few varieties for emerge

Emmenthaler Cheese, in 8 oz. cartons

Kraft Cheddar, in 1 oz. portions, 8 to Carton

Kraft Gruyere, in 1 oz. portions, 8 to carton

Kraft Grated Cheese, in 6 oz. shakers (glass)

Kraft Cheddar, by weight

Gouda Cheese by weight

Gorgonzola

White Cheddar

DAISY BUTTER

COLD STOR