1932-09-15 — Page 5

:

Page

HONG KONG DAILY PRESS, THURSDAY, SEPTEMBER 15, 1932.

"Easy-to-make" Good Things to Eat

VEGETABLE LOAF.

hs. melted but-eap chopped ter or other fut Huta

cups soft brend 4 lbs. liquid crumbs

from cooked vegetables

I cup chopped

cooked celery

1 cup dieed

·

cooked carrots

1 cup cooked or

canned peas, or string brans

2 eggs, beaten 1 tsp. salt Pepper

Mix the fat with the broad crumbs, and reserve about one-fourth cup for the outside of the loaf. Mix together all the ingredients, form into a loaf on a sheet of greased

MENUS FOR SEPTEMBER.

HERE'S YOUR ANSWER TO THE EVERLASTING QUESTION "WHAT THING FOR TOMOLLOW MISSIE?"

Hard boiled eggs on toast with

Spanish sauce

Corn on the cob

Peas

Apple.comporte

Boiled Tomatoes on toast with

hacon

Hashed Brown potatoes

Boiled Leoks

Chocolate mustard

Curried fish

Rice

Honey dew melan,

STUFFED FLANK STEAK.

Among the less tender, and there fore less expensive cuts of heel, which are best cooked slowly, are flank steak and either top or bottom round, A savory stuffing adds new davour, making a staffed and braised flank or round an interesting varia- tion from the more usual ways of serving these cuts. If a part is left ever, it will be good sliced sold.

Flank steaks vary in weight. The larger the flank steak the better for stuffing. Do not let the butcher score a flank stenk that is to be stuffed. Roll it from the side, not

the end, so that the ment will be cut across the grain in carving

|

1

Stuffed Steak

Browned potatoes Spinach

Tinned peaches and junket

Fish baked in milk

Beiled potatoea

Spinach

Apple turn-overs

Scalloped crab Jellied vegetable salad Fruit salad and cream

JELLIED VEGETABLE SALAD The jellied salad described is a cabination of different vegetables in a binder of lanon Bavored rela sin. make the salad plates especially The small individual moulds

EGGS FOR ANY MEAL

eggs carefully and cook them on both sides.

Eggs may be served at any meal and in a variety of ways, Probably no other single article of food can For shirred or baked eggs, break be utilized in a greater number of them into a shallow buttered bak dishes. Whether alone or with ing dish or ramekin, dot with but- ham or bacon, or in omelete, soufter, and sprinkle with salt and fles, or croquettes, eggs may ap- pepper. Place the dish in a pan of pear in the main dish of any meni. water and bake in a moderate oven Many quick breads, cakes, salad (380° F.) until the whites of the dressings, sauces, desserts, and eggs are set. beverages not only taste better and look more attractive when made with a liberal proportion of eggs. but they are also higher in food value. In whatever way they are served, egga are a good source of efficient protein and some of the 1 minerals and vitamins needed for, 1 tablespoon building the body and keeping it healthy.'

The secret of success in cooking- eggs and dishes in which eggs pre- dominate, in to cook slowly at moderate oven, heat.

For soft-cooked eggs or for hard- start the eggs in cooked eggs with tender whites,

attractive, but a ring or other fancy single mould might be used if the salad in served from a latter While the blend of flavours selected is exceptionally good, other vege-temperature tables could be added or substi tuted, and the gelatin mixture could made of ment stock stiffened with plain gelatin.

eup lemon jelly powder.

2 cup boiling

water. cup-dieed

cooked turnips. cup chopped celery.

1 cup cooked green peas, fresh or canned.

1 No. 1 can red kidney beans. 3 teaspoon salt.

cold water to cover, supported on a rack. Heat the water gradually to simmering, but do not let it boil. Boiling toughens white of egg. The temperature of the water should not be allowed to go higher than 183 F. For soit-cooked eggs, romove from the fire when the water simmer (or is 185 F.), cover the pan, and let stand for a low 'minates, The length of time required must be found by experi- { ence. The number of eggs cooked at a time, the size of the pan, and the quantity and temperature of the water all affect the rate at which eggs cook. For hard-cooked reas, continue the cooking over a low fire for 30 minutes after the water sinnners, and keep it below boiling.

eggs.

CURRIED DGGS.

4 tablespoona butter or other fat.

chopped green

pepper.

2 tablespoons

chopped onion.

2 tablespoons

chopped celery..

1 teaspoon curry.

1 teaspoon salt.

3 drops Tabasco

sauce,

3. tablespoons

flour.

2 cups milk.

3 cups cooked

rice,

Cook the eggs hard. Make a anuce na follows: Melt the fat in a skillet, add the green pepper, onion and celery and cook for g or 3 minutes. Stir into this the sensoning and the flour, mix well,

and add the cold milk. Cook for 3 or 4 minutes, stirring constantly, Make a bed of the hot flaky cooked Arrange riee on a hot platter,

over it the hard-cooked ogga, cut in quarters, and pour the hot sauce over the eggs and rice, Sprinkle the top with chopped parsley, and serve at once.

BAKED EGGS AND CHEESE

Break the desired number of eggs in a shallow, greased baking dish, add a few tablespoons of cream and salt enough to season, and sprinkle with a mixture of When the mixture begins to stiffen,

grated cheese and fine dry bread add remaining ingredients. Mix

To poach eggs, break them into crumbs, Set this dish in a pan containing hot water and bake in carefully so as not to break the vegetables. Turn into small indivi boiling salted water to cover in na moderate oven (300 F.) until dual wet moulds, or a single mould, shallow pan, and immediately re- the eggs are set and the crumbs and chill. Remove to a bed of let. move from the fire. Cover and let are brown.

Just before serving Garnish with stand for about five minutes. Re-add a few dashes of paprika, or endive. tuce mayonnaise dressing.

EGGS BENEDICT If prepared lemon-flavored gelatin | perforated spoon.

not available, make a pint of To fry eggs. break them into e pan containing lemon jelly by mixing 1 tablespoon | moderately lot of plain gelatin with a half cup bacon or other fat, and cook over

Dissolve the jelly powder in the In selecting round steak for stuf-boiling water and set aside to chill, fing and braising, we that it is put from the portion where muscles are large and relatively few in number. It is best when cut 4 inch to 1 inch thick. The stuffing given below will |be equally good for either round of

flank stenk,

A flank steak. 13 cups stale

bread crumbs.

teaspoon salt. teaspoon pepper.

1 onion, minced,

1 cup chopped

celery.

2 tablespoons

butter or beef drippinge.

Wipe the meat with a damp cloth. For the stuffing, brown the celery and the onion lightly in the fat and combine with the other ingredients Spread the stuffing over the steak. Beginning at one side of the steak, roll it up like a jelly roll, and tie securely in severa] places with clean string. Sear in a small quantity of fat, in a heavy skillet or a baking pan on top of Ale stove, and turn the meat frequently until browned on all sides. Slip & rack under the ment in the pan, cover closely, und cook in a moderate oven (350 F.) for 1 hours, or until tender. When

more the eggs carefully with a

of cold water, then dissolving in a low fire. If the eggs are to be cups of boiling water. When cool cooked over the top, dip up the add 2 tablespoons lemon juice. In hot fat with a spoon sad pour it very warm weather add an addi over the yolke until a costing is tional half-tablespoon of gelatin. formed. Or, if preferred, turn the

A FARMYARD DEBATE.

Toast slices of bread, or split Place and toast English muffins, on each piece of toast a thin slice of cooked ham or criep cooked bacon, and on top of this & poach ed egg. Cover with hot Hollan daise sauce and serov at once.

THE CHILDREN'S

the meat is done, remove from the OUR CONTINUED STORY pan and prepare gravy as follows: Drain off the fat. For each cup of gravy wanted, measure 2 table paper, cover the surface with the spoons of fat and return to the pan, crumbs, place on a rack in an us-, ndd 1 to 2 tablespoons of flour and covered pan, and bake in a moder. stir until well blended and slightly

browned. Then add: 1 amp of cold Quite a crowd had gathered in the ate oven for 30 minutes. The lost water or milk and stir until smooth. farmyard. There was Mouse, should then be hot through and the Benson with salt and papper. Serve squeaking out that he didn't, he crumba golden brown. Serve with the stuffed steak with browned i didn't, he didn't run up the clock. tomato sauce.

potators.

it's delicious

if made with

PURICO

and is excellent for fried food.

Guaranteed to be the purest and most wholesome cooking fat obtainable

It is made from oil extracted from fresh

sweet cocoanuts.

There were the Three Little Kit- tens, stoutly declaring that they had not lost their mittens. There was little Pig, squealing at the top of his voice that he had never gone to market in all his life. There was Spider, who flatly dening that he had ever. at any time, frightened Miss Muffet. Last of all, there was Black Sheep, who

was.. close friend of Little Boy Blue.

Little Boy Blue," he told them, is not under the haystack fant Come and see for your asleep.

selves.

So all of them-Dish, Cat, Cow, Dog, Black. Hen, Cock, Ladybird, Goosie Cander, Mouse, Three Little Kittens. Little Pig, Spider, and Black, Sheep set off for the men dow

We might sing, Hippety-Hip. pety-Hop as we go," suggested Cat, only, of course, that's wrong, too, for we are not going to the Barber Shop and if we were it wouldn't be to buy, candy !"

All working together, pushing tugging, pulling and hoisting, they Anally snanaged to lift the haystack bigh enough to look under it.

"Now you can see for your selves" said Black Sheep."Day Blue isn't under there. He never was under that haystack or any other."

No telling how the affair might have endod had they not stopped to rest beneath the oak tree on their way home. Old Owl sat on a low branch, enjoying the evening nir.

What's going on?' he question. ed. What are you all talking about

Un apoke Black Hen. "They any wo do things that we don't do

Whoo ?" asked Old Owl; -

"Everybody. Just ... everybody.-

CORNER

BY

UNCLE JACK

RIDDLES.

Q. Why is a collier like A canary

A. Because he is brought up in a cage and has to peek for a living.

Q. Which of your rela- tions depend on you for a living

A. Your uneles, aunts, and cousins, since they could not exist withou "U."

Q: Why is there never Ruch a thing as one whole dyt

A. Because every day be- gina by breaking,

Q. Why should a deaf man never be convicted!

A. Because nobody should be convicted without hearing.

11

KEY TO YESTERDAY'S

PUZZLE,

Here is the answer to yesterday's They even put it in hooks!" barked. Missing Letters Puzzle Tops

(Continued at foot of Col. 3.)

Spot, Stop Pook.

M

MY FAVOURITE COLOUR.

GREY

Boys and girls, if you like Grey, You will famous be one day?" You don't mind being on your own, You find lots to do alone. You are clover and could be

Good at sums and chemistry. Of friends you have but one or two But those you have are good

and true.

| (Cnt this out—another favourite

colour to-morrow).

AN INTERNATIONAL

MARK.

Sea food

EAT MORE

FISH

the food for

FITNESS

& FIGURE.

Sea food is good food, light and

easily digested, strong in brain building properties.

SPECIAL TODAY

CANADIAN SALMON

80 cents lb.

THE DAIRY FARM, ICE AND

COLD STORAGE CO. LTD.

CALIFORNIA PACKING CORPORATION CALIF., U.S.A.

RED RASPBERRIES

Red Raspberries

The pick of berries"

APRICOTS

"Del Monte's Apricots

The Best to be got

Obtainable at All Compradore Shops.

Sole Agents: KUNG SHEUNG CO.

HONG KONG

CHINA BUILDING,

FISH TALES

PHONE 28288.

Fish Aro Valuable as Low Cost Food.

Like other animal foods, fish is as well as lake herring and blus and rich in protein. It is rich also in yellow pike from the lakes. Frozen minerals, especially in phosphorus. fish, it should be remembered, Bre Saltwater fish and shellfish are ch❘ fresh fish.

in iodine, which is another sub- Canned sardines, canned pink ance required by the human body salmon, kippered herring, salt rod, I regions where the soil, and con- cod flakes, cagued herring rue, and sequently the drinking water, and other canned and cured fish an all vegetables grown in that soil, are good and nutritious, and usually?. poor in iodine, the iodine content low in price. of saltwater fish is important. »)

According to nutritionists of the "On cases of goods from foreign countries, one may notice a rough U.S. Bureau of Fisheries, son outline of a goblet. This does not kinds of fish, notably cod, saigon, signify that the contents are wine haddock, and sea herring, have betu glasses, though the uninitated very found to be good sources of vitamins often, and naturally, conclude that A and D. It is well to use the it does.

oil in a can of salmon for sauce ar in salad dressing, if possible, to obtain the full vitamin value.

It proclaims upon which side the package should be placed; the pro- per side being the one which runs paralled with the base of the gob.

1 large onion

sliced very thin.

FISH BAKED IN MILK.

Sometimes the leaner fish, such as halibut, or haddock, seem a little dry after cooking in the usual ways. To avoid this, and also to enrich the dish by adding milk, the fol lowing recipe is recommended. The. aliced onion enhances the flavour for Because of its high food value, most persons,. If desired, evapora and comparatively little waste, ed milk, reconstituted in the usual let. This sign is universally under pays to watch the market for bar-way, may be used, or dried milk. stood by all who handle the pack gains in fish. Fresh fish bargains) ages, and it is much more efferare likely to be matter of locality 1 pounds, had tive than the "This side up" and season. For example, the shaddock or other notice which, when written in the come up the Atlantic coastal -river- fean fish.**

Sakt language of one country, might in the spring. Atlantic salmon are not be deciphered by the receivers in caught in New England rivers in Pepper. another, The idea has been in early spring. As the same time the 1 tablespoon

bonts and nets are out for lake

flour. use for some time and works well.

trout in the Great Lakes, for mackerel along the Middle Atlantic Clean and wipe the fish a damp Coast, and for Pacific salmon on cloth. Cut in pieces for serving ant the West Chast. Other fish are most sprinkle with salt, pepper, and plentiful in the fall or winter. flour. Put the pieces of fish in n

Some of the best bargains in single layer in a shallow greased. fishery products, however, are all-baking pan. Cover the fish with year fish from both fresh and salt the onion and then sprinkle with water that are shipped, fresh, or the crushed crackers or bread fresh-frozon, to different parts of the crumbs. Add sufficient milk barely world, Fresh haddock, mackerel to cover. Bake in a moderate over halibut, salmon, fresh cod, and (350-F.) from 48 to 50 minutes 1f various other fahas from the At the crackers or crumbs do not laatic and Pacific are frozen and brown in-that time put the dish shipped to many distant marketa, under the flame of the broiling oven

יי

I

►

Dog

Well," said Old Owl, "suppose they do. Didn't you over read what is said of me?

There was an owl lived in an

oak, Winky, wanky weedle: And every word he ever spoke

Wae fiddle, faddle, feedle Now did any of you ever hear ar-me say anything of the sort (To'be continued)

+ cup crushed

crackers or bread crumbs. 1 cups milk.

Page 5Page 6