1937-06-16 — Page 2

THE 'CHINA' MAIL, JUNE 16, 1937.

Have Plenty Of Food In The House

HOU

take "pot luck."

*

:

3

[OUSEWIVES have an extra glace cherries for trifles, cooking member that it is devoid of vita-21⁄2 lb.) :

busy time now that bathing sherry, macaroni and good dry mins. These, however, are easily 1⁄2lb. brown and white bread- parties are the order of the day and cheese for grating and for rare- and palatably added by means of crumbs... your friends are often asked to drop bits, oil and vinegar, of course, ex-tomato (fresh or canned), onion, 1 grated onion on a tablespoon of in after your trip to the beach to tra sugars, tea, coffee and cocoa, saladings, potatoes, butter and vi-chopped chives.

French or German mustard if lik-taminised margarine, cream and ed, some tins of milk (unsweeten-lemon juice in saladdressing and/or ed), a little savoury or fish paste fruit, eggs, milk and cream which and plenty of flour, for rolls, scones, may follow in the sweet course. pies and tarts.

Apple pie is good after corned With regard to fresh foodstuffs beef. one must be guided by storage faci- A good big family pie of corned lities.

beef, ham or bacon, a little tomato and onion and sweet herbs makes a delicious meal.

.There'll be friends popping in, people coming early and staying late and meal packets to prepare for hun- gry bathers.

"Now, what shall I get in?" is a question hundreds will be asking themselves.

The fortunate possessors of a re- The refrigerator solves many frigerator will, of course, know how storage problems and enables crisp to make full use of that hygienic saladings to be kept perfect in the This same mixture can also be convenience, but those who must re-lidded glass containers.

made up into pasties for hikers, ly upon the larder, and more often But where only a larder or a swimmers and those who will be than not it is a larder, only in name, corner of the kitchen is available working long hours. have to depend upon canned and one must remember to have all ve- bottled foods for their reserve sup-getables out of their bags, and kept plies.

Food That Keeps

.

-

1 good teaspoon fine sweet herbs. 3 tablespoons chopped parsley. Grated rind and juice of 1⁄2 lemon. 2 tablespoons sultanas, salt, pep- per, mace.

2oz. melted margarine.

2oz. chopped liver, ham or bacon. 1 egg, milk or stock to bind. Spread stuffing evenly, roll the meat and sew up with linen 'thread neatly.

To Roast

Make some good fat piping hot in the pan, put in the meat with some Here is the recipe for referred to. fat skin on top and roast carefully.

Stuffed Breast Of Veal

By electricity, give the meat 1⁄2 hour cool and airy, if possible in a rack. If you buy your veal already bon-fat 420deg. F., by gas Reg. 7. Then Lemons store nicely in water; salad-jed ask to have the bones (plus a turn the joint and continue roasting But among fresh foods which ings in a wet cloth when old or wet nice marrow and silver bones) and at low heat gently for the required keep and are acceptably ready at leaves are removed.

make some good stock with them. time. For veal allow the same as To bone the meat yourself firstly for pork, i.e., twenty minutes to the wipe it over with a cool cloth wrung pound and twenty minutes extra. out of vinegar and water.

It is economical to cook some sau- Place the meat, outer side down-sages and liver or a little piece of ed in savoury liquor (which yields Standby Dishes And Emergency wards, on a board and using. a pork in the same pan. good stock for soups), steamed,

sharp-pointed cook's knife slit the The veal may also be simmered roast or boiled fowl, stuffed and roll-

Corned beef is a great standby skin covering the bones and remove in the pan with the bone and vetget- ed breast of veal, pickled herrings, and lends itself to clever catering in them clean. Trim the joint and able stock. This joint may be glaz- savoury roll, veal and ham pie.

an emergency. It is most appetis-spread with this delicious stuffing. ed in aspic if wanted specially ing, but in serving it one must re-l (Proportions for a joint weighing smart.

any time, and very popular, too, we A jar of quicklime set on the lar- have ham or a nice piece of boiled der floor keeps the atmosphere dry bacon, tongues (ox and sheep), leg and sweet for storage and draws of mutton or silverside of beef boil-lodours to itself.

Cheese-Spreads

Then there are corned beef, sar- dines, salmon, cheesespreads in boxes and glasses,

yeast and vegetable extract, packets of nuts and dates, hors- d'oeuvres, good canned soups, fruits and vegetables, besides dried prunes, apricots, apple rings and pears, pickled onions, cabbage and gherkins, all of which are good to have in store and can be readily served in a variety of

ways.

Cereals

appetising

also

It is well to have in store cereals such as rice and crisp break-

fast cereals (for serving with fruit), sponge cake, conserve and

SKILFULLY BLENDED

Lea & Perrins

Meals

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