1935-04-20 — Page 12

CHINA MAIL, HOME SUPPLEMENT

The Nicest way=

Of An Easter Supper

Menu

Eggs and Mushrooms a la Newburg Cream Chicken in Patty Shells Lenten Caker

Asparagus Sandwiches Pineapple Chicken

or

Frozen Rice and Pineapple Eggs and Mushroom a la

Newburg

1 b. mushrooms

3 tablespoons butter

1⁄4

teaspoon paprika or few grains cayenne

1 tablespoon flour

Salt

cup mushroom stock

1⁄2 cup cream

3 tablespoons sherry flavouring. 3 hard-boiled eggs

Prepared tinned mushrooms muy "be used. If fresh; peel and re- move stems, Wash peelings and atoms, cover with cold water and let simmer 15 to 20 minutes. Slice mushroom caps and cook in butter eight minutes. Add paprika or Sprinkle cayenne while cooking.

with flour, add the mushroom stock and cook until smooth, stirring constantly. Place over hot water. Add cream, sherry flavouring and egg-whites. Reserve yolks, Sea-

son to taste with salt. Serve on crisp toast or on rounds of flaky pastry. Over the top of each serving aprinkle some of the egg yolk by pressing it through a sieve. Garnish with parsley.

Cream Chicken in Patty Shella Celery to serve

1 cup diced cooked chicken

1 cup cooked peak

Little minced parsley

cup white sauce

8 large patty cases

Pepper and salt Parsley to garnish

Season sauce to taste with pep" per and salt and minced parsley. Add chicken and peas, and turn into top of a double boller. Cook

о

|Pretty good' sleight of hand - fresh pine- apple changes into chicken!

over boiling water until piping hot. Pile Into heated patty shells, made of flaky or puff pastry. Decorate ench with a small sprig of parsley, Serve on a hot dish lined" with "a paper lace doyley. Garnish with fringed and criped celery, Enough - for 3.

Lenten Cakes

11⁄2 lbs, self-raising four 8 ozs, margarine

8 oz. granulated sugai 2 eggs

1 tablespoon yeast

14 teaspoon mixed spice

Lemon Peel

Rub the fat into the flour and then mix in the sugar, spice, and, if you like, a few raisins. Cream the yeast and mix with beaten eggs and use these first to mix the flour to dough, adding warm milk as required. Put in warm place with a doth over it to rise, then knead the dough and shape. into long buns. Put a few pieces of peel on top of each, set for 15" minutes to prove, and then bake,' They are nicest hot, split and buttered.

Pineapple Chicken

Select a long, plump pineapple with a bushy top. Cutting length- wise, remove a thick slice-fully a third of the pineapple. Scoop out pineapple pulp from large piece and place the hollowed-out shell flat on a serving plate. Scoop out enough pulp from smaller section of pineapple so that it will fit into the rounded end of the larger, thus forming the breast of the chicken. Attach with wooden or metal skewers. Cut a head to resemblo chicken's out of a solid piece, from another pineapple; make comb and eyes of pimiento. Attach head to breast with skowers. Chicken is now ready to be filled with straw- berries and pineapple or any con venient frail combination,

Frozen Rice

2 cups milk 2 egg yolks

1⁄4 cup sugar 1⁄2 teaspoon salt

1 cup cooked rice

2 cups crushed pineapple

1 cup whipped cream. Scald milk in upper part of double boller; pour it over *g* yolks and sugar" beaten together. Return to double boiler and cook, stirring constantly until mixture coats the spoon. Add rice and pineapple. Chill. Fold in whipped cream and salt, Pour into the freezing tray of refrigerator. Al- low 3 to 4 hours. Unmould and serve with crushed or sliced pine apple.

Asparagus Sandwiches. Open tin and drain asparagus woll.

Cut bread into very thin alleca. Spread each alice very thinly with mayonnaise. Place an asparagus tip at one side of each. slice and roll up. Secure in place with toothpicks for 4 hour before serving. Serve on a plate. lined with face paper, doyley, piled on top of each other like logs of wood.

ABOUT COFFEE

"OFFEE certainly adds, con- Riderable cheer to mealtime and many brain-workers depend on it for occasional moments of cxceptional clarity, as it unlocks reserve power. But coffee must be taken with discretion and understanding. To allow it to in- terfere regularly, with sleep, or to cause constant excitability, is to gamble with health.

Invididuals often

slave

become

A

to the beverage and by 'suddenly stopping the drug may discover the ill effects it has had on the systein. The degree of craving experienced to an evidence of the damage done. Its wide. spread use is unquestionably a " cause of neurasthenia, especially in women, who are more addicted to its use than

Children should never be given coffee and adolescents, too, are far better without it.

men.

little tricks

Mirror Wisdom. Chimneys have " probably smoked occasionally in most households this winter. Re- sult: smoky mirrors. The most effectual way to clean them is first to rub with a sponge dipped in spirits of wine. Then sift powder- ed whiting through muslin all over the surface, and polish with a piece of okl Boft allk.

Tussore. Tussore silk is one of the casicat,materials to launder, if you allow it to be bone dry be fore ironing. If the colour bas faded, rinsing the silk, in water coloured with a little clear ten will help to restore it.'

Upholstered Furniture. Brush well-out of doors if possible-or, better still, remove ах much dust as you can with vacuum cleaner.. Soll marks should be well rubbed with hol bran, using a clean pad or brush. Brush off the bran and attack any further marks: sticky spots with careful sponging with soap and water; greasy, with petrol,

Hot Plate Marks. A lot of rub- bing and a very little camphorated oil will help to remove the traces made by hot plates on, the dining- room table.

Candles.

Candles can be made

to, fit any holder by dipping the end into very hot water. This is much less messy than heating the end with a match.

Your DIET

START your day well by

drinking grapefruit juice, lemon juice or orange juice in- atead of the traditional tea or coffee.

Breakfast is a good

meal for fruit. Take as much fresh, fruit as you like, wash it well and then eat it without peeling it. The apple vitamins,. for instance, are stored directly beneath the skin, and peeling runs the risk of losing them.. Then include a handful of nuts: mixed nuts and raisins are very pleasant.

It is strange indeed that, when compared with

other food pro- ducts the consumption of nuts in so small,

Nuts are usually caten 48 n dessert, after a heavy meal;-; but eaten this way they are quite harmful, as they require the full action of the digestive" juices, which in such a case is not avail- · ablo.

Three to four ounces of nuts, well 'masticated, will provide all the nitrogenous matter needed by the average adult, without requiring the other protein foods such as the eggs and meat. Moreover, protein of nuts is of greater blo- logical value for the renewal of the body cells than the meat pro- tein on account of the latter's waste poisong and tendency to clog the system this especially In the hot weather when the body is not as active as usual, »

The only harmful factor is the acid excess,

but in combination with fruits and vegetables; the acid exccas is neutralised. Even that acid excess in nuts is not so great as in the meat"protein." Almonds: These nuts contain A high percentage of protein, much fat, and only small. quan- titles of vitamins A and B; having an acid excess. Almonds should only be eaten sparingly by those. who do not follow vegetarian diet, as they are extremely rich in protein; but they will supply all the necessary protein in the diet of the strict vegetarian. Since they are difficult to digest they must be chewed well, and should be finely ground before given to children.

only a

Chestnuts: Fairly rich in Incom- -plete protein and fat; very rich in carbohydrates; also very rich in 'mag- potassium, sodium, and nesium; and containing small amount of vitamin B. These nuts must be boiled or roasted before eating. They can serve an a substitute for potatoes and can' be used in breadmaking. Many attractive dishes can be made with a chestnut content for children, who usually love them. Walnuts: They are an excel- lent, concentrated food which, on account of their rich protein and

acid excero, ahould always bo eaten in small quantities and in combination with fruits.

Brazil nuts: These constituto a valuable food. They are rich in notassium, and exceedingly rich In calelum and phosphorus. They have, too, a fair proportion of vitamin B and traces of A and C. But they are so rich in protein that if they are not eaten sparing- ly there is danger of their irritat- ing the sensitive

the lining of intestinal tract.

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