1938-05-13 — Page 2

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KIDDIES!

WOULD YOU LIKE TO WIN $10.-

AND a bottle of Green Spot Orangeade and Chocolate Milk delivered free every day for a month?

Here's what you have to do

After you have seen the famous Walt Disney Feature "Snow White and the Seven Dwarfs", go to either of the Dairy Farm Soda Fountains at Kowloon or Queen's Road, Hong Kong, and ask for a Snow White Contest Menu. Inside you will find some funny outline drawings of Snow White and her friends; colou these as nicely as you can with paints or crayons, then take the di'c from a bottle of Green Spot Cho- colate Milk and send it with your painting to "Happy" Head Office, Dairy Farm Co., Hong Kong.

The winner will receive $10.-and a bottle of Green Spot ade and Chocolate Milk FREE, every day for a month.

7

THE CHINA MAIL, MAY 18, 1988.

Salmon Is Always Popular

Out-Of-The-Ordinary Recipes

One wonders what the party thick coating mayonnaise, It is menu-makers would do if salmon very fresh and delicious, and pale vanished from the.markets.

green if you grate the cucumber without peeling it.

There is no more popular fish in the formal menu, and with its well- CUTLETS WITH HOT CHRANE selected accompaniments in the

Chrane is a Jewish speciality way of slices of delicately palt green cucumber, the darker green made with equal parts of finely and cooked of fresh young lettuce leaves and grated horseradish the rich golden hue of mayonnaise beetroot, mixed with a little vine- or possibly the lighter salad cream gar and salt to taste. salmon looks as good as it tastes.

Here are some recipes.

TERRINE OF SALMON

Take salmon cutlets which should be about of an inch thick. Dust with salt and pepper, and fry in butter or butter and olive oil mixed. When the cutlets are a nice Put about two and a half pounds brown, pile up the chrane in centre of skinned salmon to marinade in a and return to oven for few minutes dish for two hours with salt, pep to reheat. Serve. with potatoes or per, a bay leaf and two glasses of fingers of hot buttered toast. Orange-sherry, turning it occasionally.

BAKED IN CASSEROLE

Have some flesh of some white fish, pounded and passed through a Salmon cooked in this way has a Send as many entries as you like, provided each entry is accom-wire sieve. Break up the salmon delicious flavour and is not in the panied by a Green Spot disc. The contest is open to all children un der 10 years, and the closing date is May 20th. 1938, so H-U-R-R-Y ! ! !

THE DAIRY FARM, ICE & COLD

STORAGE CO., LTD.

PURE FOOD SPECIALÍSTS.

and mix together, adding salt, pep- least dry. per, a piece of stale bread dipped

Choose a middle piece of salmon in milk, two yolks of eggs, a fer about 11⁄2 lb. Wrap it in grease- small pieces of butter.

proof paper which has been thickly Moisten with the sherry in which buttered; tie with string. Put into

t!

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HERE are many ways of cooking, salmon, but steaming has much to commend it. Scrape off scales, cover with grease-proof pa-

per and cook in steamer, adding a few pieces of butter so that it may melt and be absorbed by fish. Salmon should come away from bone, but retain its firmness. Serve cold with slices of cucumber, beetroot and so on.

the salmon was soaked. Butter a a casserole with a tightly fitting lid, terrine (fireproof dish with lid) add I gill of salad oil and one and fill it. Cook with the lid on tablespoonful of hot water, season for about one hour and a quarter with salt and pepper. Bake in a in a moderate oven. It will keep moderate oven; it will take one for two days, and is not so rich a hour.

salmon alone. A plain green salad When done, take off the flesh in and French dressing would go well four large fillets, arrange on a hot with this.

⠀ dish and garnish with watercress puree, made in the following way : Take 2 bunches of watercress, re- move coarse stalks, wash and chop

UNUSUAL CUCUMBER SAUCE

This is an Irish recipe and think the sweetest salmon ever taated.

I finely, add seasoning and bind with I cream. Spread over fish.

*A GRAPEFRUIT & MAYONNAISE

2lb, tail of salmon, scaled and split. Place in a buttered dish, fit A. delicious way of serving, cold ting over a pan, half full of water. salmon for luncheon or supper is When hot through, spread top with grape-fruit and mayonnaise. with butter good salt butter is Boil salmón and remove skin. best cover with lid and broil till Peel-a grape-fruit and divide it

t into the centre bone will lift out. Then quarters, talding off all the skin place the two halves together. Skin and being careful not to break sec- and leave till cold.

tions. With a sharp pointed knife Serve with salad and this cucum- this is easy, ber sauce:

Decorate salmon with several Cream 2oz, butter till quite white quarters of grape-frult and thick and light, Grate a breakfast cùp. mayonnaise. Put the remainder of ful of raw cucumber and beat it in the grapefruit round the dish and -this should give consistency of a serve mayonnaise in a sauce-boat.