1934-08-11 — Page 12

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THE CHINA MAIL, SATURDAY, AUGUST 11, 1934.

FOOD AND HOME EGONOMICS

Cream Puffs Appetising If Made VIENNESE SOUP Rules Given To Follow For

This Way

MACARONI Recipe Assures Fine

SALAD

Good For Change In Menu.

SUCCESS LIES IN COOKING

THE LATEST USE

A brand-new use for macaronl is in salad.

Example of Home

Baking For Expert.

EASILY MADE

Appetising Dish With SOFT GINGER COOKIES

Local Foods

Here is a soup that will bring back memories of gay Vienna to fortunate travellers. It is possible Among the many appetising re-for you to make It with modern cipes that can result in particu- local foods by the simple expedient larly fine examples of home bak-of combining canned tomato juice, so stock made from bouillon ing is the cream puff. Now that so many women have become expert cubes and the fow remaining in- with deep fat frying the moderngredients. cream puff is a delight. Cream Puffe

1⁄2 cup butter

1 cup hot water

1 cup flour

1⁄4 teaspoon salt

4 eggs

Add the butter to the hot water,

Viennese Soup

2 medium onions

2 tablespoons fat

1 teaspoon paprika

6 cups beef stock -

3 cups bread flour

2 teaspoons soda 1 teaspoon salt

1 teaspoon ginger

I teaspoon cinnamon

1 cup shortening

1 cup sugar

1 egg

1⁄2 cup molasses

cup evaporated milk

Vegetables

All Greens Should Be Cooked Uncovered In Very Little Water.

Time tables for roasting and baking and brewing and stawing have been worked out in Kitchen laboratories which the beginner in cooking will find invaluable, but there are factors to be considered in the cooking of meats and veget- ables that time tables cannot

3 tablespoon vinegar Sift flour before measuring. Resift with soda, salt, ginger and cinnamon. Cream together shor Perhaps the most important

tening and sugar until light and specify. Foor instance the varying step in the making of successful

fluffy. Beat in egg and molasses. maturity, time from the garden and macaroni salads lies in the cook-

1. cup tomato juice

Add mixture to milk and vinegar size of materials. ing. Each piece must be firm

cup fine noodles

To begin with generalisations. and blend well. Stir in flour mix- and smooth, lunder but not soft

Method-Slice onions thin and

All young freshly gathered veget- ture and beat until smooth. Drop or sticky. The best way to cook bring to the boiling point and add saute in fat until delicately

from teaspoon onto greased bakingables will cook in less time than macaroni is to drop it into plenty the flour and the salt, all at one brown: Sprinkle with paprika; of boiling water-3 quarts of time. Stir rapidly and constantly and soup steck and tomato juice sheet. Bake in moderate oven 375 older ones. Vegetables which have water and 1 tablespoon salt to 2 until the paste leaves the sides of and noodles. Cook for 10 minutes degrees F. about 12 minutes or un-wilted will take longer to cook than cups macaroni are good propor the pan. Remove from the fire ample time to soften noodles. tions and boil until tender, and when cool beat in the egg one about 20 minutes.

at a time until thoroughly blend. and rinse with cold watered with the paste mixture. Drain thoroughly and chill. Have!

Drop by spoonfuls about two all the other materials cold

inches apart on a greased inverted baking pan and bake in a hot oven

Drain well

Macaroni Ham Salad.

This salad is particularly good (400 degrees F.) until puffed and served on a bed of shredded cab-golden brown. When cool cut and bage.

One cup cooked and chilled fill the lower sections with sea- soned whipped cream or custard, macaroni, 1 cup chopped cold

put the tops in place and spinkle boiled ham, 1 tablespoon pre-

with powdered sugar. pared horseradish, 2 pimentoes, 1 cup salad dressing (mayonnaise Custard Filling For Cream Puffs

or cooked dressing), shredded cabbage.

1 cup cream or rich milk

2 tablespoons cornstarch

- 2 tablespoons sugar

1⁄4 teaspoon salt

2 egg yolks

1⁄2 teaspoon vanilla

This recipe serves six.

Lamb Creole

4 tablespoons fat

11⁄2 cups diced cooked, lamb

3 tablespoons chopped onions

3 tablespoons chopped celery

8 tablespoons chopped green

peppers

3 tablespoons four

takpoons paprika

1⁄2 teaspoon salt

1⁄2 cups tomatoes

til brown.

SUMMER FRUIT CAKES.

Old Recipe For Tasty Cookies.

unwithered ones.

Small -vegetables or large ones cut in small pieces will cook more quickly than those left whole. The more surface exposed, the shorter the cooking period.

Cooking Green Peas

Then the time required for pre- paring vegetables for cooking must be considered in the planning of the whole meal. For example, green peas should cook in twenty minutes.

Here is a very old recipe which has figured at many summer dinner parties. The foundation of all of them is very stiffly-beaten white of But if they must be shelled they egg and castor sugar.

are not a good vegetable to choose

*

Cook half a pint of gooseberries when dinner must be served in till quite soft, with only two table-thirty minutes because it takes Heat fat in frying pan. Add, spoonfuls of water and a little time to shell peas, longer than pre- Mix horseradish and ham

brown lamb and seasonings. Add sugar. Strain through a eleve or paring beans or potatoes. thoroughly and combine lightly

flour, mix and cook until light small colander.

•with macaroni and pimentoes

brown. Add rest. of ingredients, which have been cut in shreds. Moisten with dressing and serve

2 tablespoons butter

cook until mixture thickens a little. Hoat the cream or milk in stir constantly. Serve poured over on a bed of shredded crisp cab-;

double boiler. Mix the cornstarch, Hot, buttered toast or rice cakes. bage.

Bugar and salt, add the heated Macaroni Egg Salad This is another substantial cream or milk, return to the double boiler, stir until thickened, cover One cup cooking macaroni, 2 and cook for 10 to 15 minutes. hard cooked eggs, 1-2 cup diced Pour some of the hot mixture celery, 4 tablesponos sliced stuff-slowly into the well beaten egg ed olives, salad dressing," shred-yolks, mix all together, add the ded leaf lettuce.

butter and vanilla and beat: well, Chop eggs coarsely and com- When cool use as the filling for bine with macaroni, celery and the puffs.

salad:

•

olives. Add salad dressing to

make moist and serve on bed of MAINTAINING FISH

shredded leaf lettuce. Garnish with halves of stuffed olives. It's better to use the olives stuff- ed with pimentoes rather than those stuffed with celery or nuts because the red of the pimento makes an attractive touch of colour.

Macaroni Fruit Salad

FLAVOUR

STUFFED TOMATOES

6 large firm tomatoes

2 tablespoons finely chopped

onions.

1 cup soft bread crumbs

2 tablespoons finely chopped

green peppers

teaspoon salt

1 egg

2 slices bacon, cut fine

4 teaspoon paprika Wash tomatoes. Cut off tops reserve them. With época, Overcooking Must Be scoop out part of inside pulp and

Avoided.

.

and

seeds. Beat egg and add crumbs.j Beasonings, egg and bacon. Reall cases. Set upright in shallow pan. Add 1⁄2 inch water and bake 30 Baste minutes in moderate oven.

Hot Dish With

Sardines.--

Wise cooks never avercook fish. - One cup cooked macaroni, 1By testing with a fork it is easy to cup diced pineapple, 2 bananas determine when fish is ready to frequently during baking. thinly sliced and marinated in serve. For every minute cooking is lemon juice. 1 cup whipping prolonged after this stage is reach- cream, 1-4-cup-orange juice, 1-4ed the flah will tend to lose flavour. cup lemon juice, 1-8 cup sugar, 2

Boiled fish is delicious with vari- tablespoons cornstarch, 1-4 tea-ous creamed cauces-or au gratin, spoon salt.

with a sharp cheese. You will like) It's a good idea to dice the the variation, too, of a Spanish) pineapple several hours before sauce. you want to make your salad

-

- Aside from this if they are not Beat very stiffly three whites of fresh from the garden and perfect- eggs, and gradually mix nto them ly young and tender, they won't be some gooseberry juice, not enough done in twenty minutes, but will to make them liquid. Drop on take thirty. buttered paper and bake in a very

Asparagus cooks in thirty min until set. Raspberry utes and is quickly prepared. Green cool oven puree or powdered ginger can be beans, this means either the green used instead to flavour.

or yellow bean, should cook in thirty minutes if they are fresh and young and cut. in diamonds.

If beans break with a snap you may be pretty certain they are Fresh fruit or fruit juices, mix-fresh and tender. Older beans. led with suficient confectioners' should have their edges cut in sugar to stiffen, make a delicious short lengths because as the beans covering for white or yellow cake, mature the "strings" are sure to A little lemon juice added to the toughen and require a long time to fresting improves the flavour.

cook.

Try Fruit Or Juices

7

For Delicious Icing

FRENCH-DRESSING GLAZE

cup boiling water.

2 tablespoons vinegar

1⁄2 teaspoon galt

1⁄2 cup French Dressing

Prepare as for simple glaze; when it begins to thicken, beat in French dressing slowly.

USE FOR LEFT-OVER PICKLE JUICE

For the quickly prepared supper when there a little in the house besides a few tins of sardines, Grapejuice, left-over 'spiced pic-| Broiled fish needs a butter sauce. some bread and coffee, and other kle juice or sweet pickle relish small odds and ends, the sardines gives an excellent flavour to baked Sprinkle with sugar and if you If you are partial to garlic, mince a want to drain and use the juice clove, add it to melted butter and will be very useful and of more ham. Use about a cupful and pour in place of orange juice to make chopped parsley and pour over fish substance if you cook them in their over it while baking.

the dressing. If you do use pine- just as it goes to the table.

apple juice bring it to the boil

ing point before you make the dressing.

Mix sugar and cornstarch and atir into boiling pineapple juice. Cook, stirring occasionally, in double boiler for 20 minutes. Add lemon juice and let cool. When ready to use fold in cream

lown oil, turning them from one

side to the other very frequently.

Serve on toast with a dash of Keeping Cabbage For

BAKED FISH.

lemon for flavouring..

·PASTRY MAKING HINT

31⁄2 pound fish

1 teaspoon salt

1⁄4 teaspoon paprika

2 tablespoons butter

Slaw.

To have cole slaw for more than one meal and to do the cabbage When raaking pastry do not stir job all at one time, cut the cab- shortening too thoroughly with the bage in very fine thin places, put flour. Stir in a water a little at a in cold water and keep in a jar whipped until firm with salt, head. Use any kind of well sea- together.

Wash and clean fish. Cut off time, using only enough to hold it in a cool place. Then it can be Boned stuffing and lightly stuff flòh]

Add macaroni, pineapple and

1⁄2 cup water

bananas to dressing and serve on and fit into small baking pan tender leaves of head lettuce with a garnish or halves of fresh Sprinkle with salt and paprika and strawberries or maraschino chér- spread with butter. Add water and ries. A cube of bright jelly will bake 20 minutes in hot oven. Cover with lid and bake ope

also serve as an attractive gar hour in moderate oven, Baste fre nish.

quently DUMPLINGS MUST BE COOKED WITH CARE

When making dumplings, cover the pan with a glass cover or pie dish. The dumplings can be watched during their cooking - without removing the lid. Dump lings fall easily if a draft drift strikes them

BANANA ICE CREAM

2 cups evaporated milk

1⁄2 cup sugar

1⁄2 teaspoon salt --

1⁄2 cup mached banana

11⁄2 teaspoons vanilla

Mix together, milk, sugar and

an ordinary ice cream freezer with salt. Add banana and

vanilla.

HINT FOR COOKING NEW BEETS Stir into milk mixture. Freeze in

New beets require only thorough scrubbing before cook

as they should cook in 80 utes, they are an- excal-

lent veretable to use when an hour

use when

a mixture of 1 part salt to 8 parts

Hed.

TASTY SPRING SALAD

the preparation of cheese and

taken out when needed,

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FLAVOURING FRUIT CUPS

To give added flavour to fruit cups, add bits of candied ginger, grapefruit or orange peels.

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