1935-06-22 — Page 14

The Nicest

All On A Summer's Day

WE

7E are all apt to be for- getful, even of the old familiar things the family likes to eat Every family has old favourites. and we forget how far they go to- ward brightening

the up daily fare and helping out in that little problem of variety in victuals.

For example, how long it it since you made some banana cro- quettes ?

Sarb simple and sim- ply delicious things. Well try: them this way and bring them beck, for June is a month when appetites must be tempted.

Banana Croquettes Select nice ripe bananas, WILD leopard-like

of spot's

brown. Ones that have repudiated their green ends and taken fortable repleteness,

a com- Skin and

est them in two. Marinate them in a little sweetened lemon juice for a few minutes. Dip them in beaten egg, then in fine crumbs and fry in deep fat until they be- come a rood brown-about shade of an autumn leaf. Serve with a lemon sauce, or one made with the juice of cherries Tp đo, that you cook the lenion or cher juice. sweetened to taste, until the sugar is well dissolved. Thick- en with a teaspoonful of corn. starch, dissolved in a very little water, in the proportions of one. teaspoonful to one cupful of juice. Stir and cook until smooth.

Here is a cake which is so good, especially now when we want to stress the lighter side of life at mealtimes.

Jelly Rol

оде

Spread

Beat three egs until very light and lemony. Sift one cupful of surar, and sift again, for luck. Sift one cupful of four (and measure after sitting, you know) with 4 teaspoonful of salt and

teaspoonful of baking pow der. Add the sugar to the eggs and beat until light. Add teaspoonful of lemon extract. Add. three tablespoonfuls of water. Then fold in the flour. about one-quarter inch thick in a jelly-roll pan or sheet. -lined with paper. Bake in an over at 350 degree F. for eight to ten minutes. Turn out. 09 waxed

covered

powdered with sugar. Remove the paper quick- ly from the cake, im off the crusts from the sides and ends. Spread the cake with jelly and roll it up. Wrap in a cloth and let the cake cool thoroughly be-

paper

Jf

you haven't made a jelly roll

lately, you should.

fore chaing

CHINA MAIL HOME SUPPLEMENT

wa ट

Cold fruit custard will get a WG 7771

welcome.

roou haven'; made one lately, you'll be sir. prised what a charming cake it is and what a warm welcome it will receive.

Your fruit custard will be cool as the breeze if you've set it a- cooling in the refrigerator in the morniny.

kypes.

Fruit Custard

Cus up peaches, pears, apri cets, bananas and oranges, or any .combination you like. Add shred. ed pineapple and some clear white Sugar them lightly and favour the fruits with a touch of sherry, Let them stand "in the refrigerator. When ready to (cold, serve, add boiled custard of course to sauce them well

shredded.. coconut, with cover garnish with currant or quince jeily balls and serve. Oh, by the

our jelly roll would go. wood with this dessert All on

a summer's day!

Or try this as a variation. Fruit Salad With Honey Dressing Prepare the fruits, which may be a combination of fresh and tinned strawberries, oranges, bananas, tinned pears, tinned white cherries and pineapple make

an atractive blendby slicing or cutting into cubes. Drain and chill well. Serve on lettuce leaves with a dressing made by mixing together 1⁄2 cup- ful of strained honey, 1⁄4 cupful of lemon juice and 14 teaspoonful of gelatine softened with cop- ful of cold water, then dissolved over boiling water. Beat well to incorporate the boney thorough-- ly, and fold in 14 capfuls of whipped cream.

The lovely fresh pineapple is here at last, and any way you can use h, just as it is alone, or in combination with other fruits, is preferable to cooking it and tinned using it as you would pineapple. There are ways of tacking it into otherwise ordin- ary dishes in fresh raw form. Frozen dishes, salads and gel- tine mixtures fall into that class. Here is one on which your family is going to enjoy passing jodz-

mertz

Pineapple Rhubarb Mousse

14 pound fresh rhubarb, sliced. 1⁄4 cup sugar.

1 cup fresh diced pineapple 1 teaspoon granulated gelatine.

1 tablespoon cold water.

cup heavy cream.

Cook the fresh rhubarb with the sugar until tender, and then press through 3 coarse sieve. While still hot, add the pulp te

the gelatine, which has been softened in the cold water. Cool, mix with the scalded pineapple, and fold in the cream, which has been stifly beaten. Pour into » wold freezing tray and freeze in the refrigerator unfil firm, „from two to five hours.

Sousies

Soufles light. celicate and fluffy, are as easy to make as they are good to eat. No còm- plicated method or technique is. necessary. Most soules are a combination of thick white sauce and eggs, with variations of far- ear, and with the addition of other ingredients to make them sweet or savoury as the occasion demands. Mixing is a simple mate ter. The saxce is made first, and . cooled slightly. Then the well- beaten egy-yolks are added. Just before baking, the stiffy-beaten egg whites are gently folded into the sauce

* Avery moderate oven-325 de- gree F.-has proved most satis- factory for baking. Souffles bak- ed at this tamperature for about 50 minutes are apt to prove less temperamental..

Tomato-Cheese Southe Tomato-cheese soufle, for Jun- cheon or supper. IN delicious. Melt three tablespoons butter or other fat, and add four table spoons fleur, stirring well. Thea add 2/3 cup condensed tomato soup diluted with 1/3 cup milk, or one cup ready-to-serve cream of tomato soup. Stir constantly until smooth and thick. Arld

ces.

a package cheese, cut into pie...

Cook over hot water until the cheese is melted- Cool, and add the well-beaten rolks of three enga1⁄4 teaspoon salt, and

teaspoon

pepper. Fold rently the stifly beaten whites. of the ex Bake as directed.

Cheese Soufe For a cheese souffle to please your most discriminating guests. try this one. Make the smal sauce with three tablespoons but- ter. four tablespoons four and 1 cup evaporated milk diluted with cup water. Add package cheese, and cook over bot water until the cheese is melt-

and the RZICH perfectly smooth. Cool Add 1⁄2 teaspoon salt, 1 teaspoon pepper, and the well-beaten yolks of three eggs Fold in very xently the stifły beaten whites of the eggs. Bake as usual

little tricks

To Brighten a Lacquered Copper Jag

Eub vigorously with a fannel moistened with methylated spirit. which is a solvent for the shellae contained in the lacquer.

To Remove B'ne Transfer Marks from Lînen

Sponge with methylated spirit; this should disolve the transfer wax, but leaves a blue washed smudge, which must be

in

out with wATIM BÖRDU water the ordinary way.

To Remove An Accumulation of

Polish from Linoleum and

Parquet Before Applying Fresh Polish

A thorough rubbing with tur- pentine will act as a solvent on the wax in the polish and will clear off the accumulations.

THE

OVERLAND CHINA MAIL

SATURDAY, JUNE 22. 1935.

Your DIET

Don't Kill Your Foods!

THY kill the essential life

WH

principles in foods that contain all the vitamins and minerals necessary to build a robust body and active brain? Dead foods and wrong food combinations eventually bur den the system with excess." acid productions which cause disease and lower our mental abilities.

Dr. George W. Crile. the eminent surgeon, says that "ab deaths from so-called matural causes are the end point of acid accumulation." You need not fear this excess acid in your sye- tem if you include in your daily diet an abundance of the green leafy vegetable salads, nutri- tional cocktails and fruits their raw state.. When you serve foods lacking the vital elements and other foods that are highly acid-forming, you are inviting your malnutrition: you lower vitality. You open up the doors to malnutrition, anaemia, catarrh and numerous other nutritional diseases.

has

Professor Chittenden truthfully made the statement that "the majority of the dis- eases of mankind are due to or connected with perversions of nutrition"

With the latest knowledge of nutrition, there is ever reason why we should serve foods that are rich in the precious life-giving principles, that will add years of health. and usefulness to our lives.

I know some of you will say that raw vegetables do not appeal to or agree with everyone, regard- less of their nutritional value and attractiveness... To those I specially recommend nutritional cocktails made from the juices of fresh, crisp vegetables, extracted with a vegetable press, designed especially for this pur- pose. How many of you know that in a three-ounce cocktail you have the equivalent of a big raw salad condensed into a fluid that contains the energy of the sa transformed into vitamins and mineral salta? In this agc of speed, nutritional cocktails should appeal to everyone as a time and enery saver. For those who have intestinal distur- bances and cannot tolerate roughage, these extractives are essential. They, are quickly ob- sorbed into the blood stream and co not overtax the stomach. They are a blessing to those who lack the time to masticate and enjoy these delicious raw salads and to the many who have poor teeth.

In every condition, nutritional cocktails come to our rescue. No one should refuse to cultivate the habit of enjoying these emerald green, yellow, orange and red cocktails made from fruits and vegetables.

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