1932-10-06 — Page 3

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HONG KONG DAILY PRESS, THURSDAY, OCTOBER 6, 1932.

Try These on Finicky Appelites

MARROWS- Need Not Be So Dull

HERE ARE SOME TIPS FOR SERVING THIS PLENTIFUL

VEGETABLE IN WAYS THAT ARE “DIFFERENT ''

One of the most plentiful vegn tables happens to be me of the lenst exiting of its tribe the vegetable marrow.

It is true that an indifferently cooked vegetable- marrow, not as well drained as it might be, sit- sting in a dish looking a disinal

with yellow grees and served

13

not too genal sauce, is as depressing Lo the eye as to the palate. But it, can really be much Better than this,

In the first place, and even if¦ nutmeg, and possibly pue or LWU

it is rooked in the most ordinary and simple manner in beiting salt- ed water, it can still be properly served and seasoned.

chopped mushrooms,

one

Failing the ment, you can make an agreeable staffing with hard-boiled egg, three tablespoon fals breadcrumbs, a teacupful of milk, two minces grated cleuse, one two ounces sweet almonds, a pinch of nutmeg, and the yolk of

egg.

BRAISED OR STEWED For this method it is not desirable The to choose a young marrow, older ons prescu a more satisfac-n fory appearance when they are

raised or stewed.

It.

Wash the marrow, cut it in quar ters, take out the seeds, and peel Cut it into heat pieces (unless it is really small enough to cook whole and place these in cold water as you peel them.

When ready put them in a steam- r. or in a saucepan of hot water or hot milk, add snit and a little pepper, and cook tili tender and transparent. Drain them carefully and pure a rather thick, perfectly smouth and well seasoned white Aace over them. They will look much better if you finish them with sprinkling of finely chopped parsley.

Fried marrow can be very good indeed. Choose a young one again, wash it, peel it, cut it across in slices about half an inch thick, and stamp out the seeds and the cen tre, with neutler.

WITH ALMOND STUFFING

Put these marrow rings on plate, sprinkle them with salt and lemon juice and jet them stand for least an hour with another plate over them

Drain them thoroughly und dry them in a clean cloth.

Cint each piece in flour seasoned with salt and pepper and fry a fow isees at a time in a frying basket in deep hat fat..

Drain on paper, pile them up on a ho dish with a paper beneath them and decorate with parsley arat aliced lemin.

Stuffed marrow are good, too, and capable of many variations. If you have a little cold ment, on hnud it may be minerd, well sea soned with salt and pepper and mixed with breadcrumbs, a little

THE GREAT BEAR

DEAR KIDDIES,

You all know that

seven

stars called the

group

"Great

Bear" well, do you know that

astronomers are saying that it is losing its tail!

1

It is true, they say, that two stars are drifting one way and five' another, and the whole lot are. ap- proaching the earth. Do not bo alarmed about this, because the wearest star is still fifty million light-years away from us,

Wash the marrow, pestit, cut in intf lengthways and scoop out all the seeds and the soft part in the centre.

..

saucepan,

Put the halves in a euver thm with boiling water, let them boil for two or three minutes and drain.

Fut the breadcrumbs in a basin, bring the milk to the boil, pour is

FRIDAY'S DINNER MENU

Fish and Rice Cake. Beef Olives. Vegetable Marrow. Mashursd Potato

Stewed Plums with Cream.

Fish and Rice Cake,

Ingredients. -Half pound cooked fish, half pint fish stock for milk), quartor

pound rice, 1 or 2 eggs, loz. butter, 1 teaspoonful chapped parsley, grated rind of half alemon, salt, pepper.

Instructions. Wash, the rier, put it in a pan with the milk and cook slowly till tender. If it gets too dry add a little more liquid.

Add the fish, faked and freed from skin and bone, the pepper, salt, lemon rind and butter.

Bent the eggs and add them, stirring in thoroughly.

Pour the mixture into a buttered mould ur basin, cover with buttered paper and steam till firm. Turn on to a hot dish, and decorate with the parsley

Cucumber

looks

attrac-

tive in a salad. when a fork is. drawn

down outside after peeling and before it 1 8 sliced. Each circle of cucumber Will be scal- loped at the edge.

TO-DAY'S DINNER MENU

Chicken and Ham Loal,

"Green Salad.

· Mushroom Bauce.

Potatoes.

Frosh Fruit,

CHICKEN - AND HAM LOAF

Ingredients-Olis boiled chicken, pound lean ham, 6 to 8 ounces breadcrumbs, 2 eggs, salt, pepper, cayennete, nut- meg, mace, cream or unatened condensed milk, 2 table- spoonfuls chopped onion,

Instructions: Mince the chicken and ham finely. Soak the breadcrumbs in some of the liquor in which the chicken was cooked, then squeeze them dry,

Mix the chicken, ham and breadcrumbs with about a tea. spoonful of salt, quarter the, nimount of pepper, the onion, grating of nutmeg, a dash or maer, the well-beaten eggs, and just enough cream, condensed milk, or even strained chicken liquor, to make into a loaf

Press this firmly into a buttered mould, cover with butter- ed paper, and steam for about three hours.

Turn our and serve hot with mushroom sauce..

WHEN APPETITES ARE

· TEMPERAMENTAL "

INTERESTING MEALS CAN BE CONTRIVED WITH TINNED FOODS

The difficulty of using hard and fast rules for catering has been very clearly demonstrated during the last two or three, weeks. ›

Excessive heat, especially when

over the crumbs, and let them soak it is damp heat, has a disastrous for some minutes.

Binneh and chop the almonds, Peel and chop the hard-boiled egg. Add the almonds, egg, and cheese to the soaked breadcrumbs, with plen ty of salt and pepper. Mix well and bind with the yolk of an egg.

effect upon most peoples, appetites and if it is followed by a day which is suddenly colder great many people feel inclined to make up for meals which they have merely toyed with or foregone al Logether.

Short Notice Menus:

All this is very trying for the housekeeper, unless she rejoices in the possession of an adequate re- frigerator or an exceptionally cool inrder.

Arrange the two pieces of mar- row side by side on a buttered dish with their hollow sides uppermost. Fail them with the stuffing, sprin- kte breadcrumbs or grated cheese on tap, cover the dish with butter- ed paper and bake for about twenty minutes in a moderate oven, Serve! tinued foods. Many of them are in the same dish.

FOR A CHANGE

Beetrools deserve more culinary

Failing either of these it is a sound plan to lay in a stock of

very good indeed to-day, and with

a judicious selection you cali con- Grive excellent mentis nt short no-

ice

Tinned grapefruit; served as cold attention than they get. In as possible and in your most ele- numerable households a bath of

vinegar is all that they are consi-gant glasses, is a refreshing be- ginning. Tomato juice cocktail out dered worth, but actually they can be persuaded to lend variety to the hot vegetable course most success- fully.

The simplest way of serving them hot is with butter.

If they are already cooked, peel them, cut them into quarters or slices, and arrange them in a hot vegetable dish. Melt about an ounce and a half of butter for three saal beetroots, pour it over them quickly, and sprinkle with finely chopped parsley.

An alternative to the butter is a good white or parsley or herb

THE

sauce, preferably with a few drops C

of lemon juice or vinegar to sharpen it.

H

EXTRAIL RECEIVER'S

I

To-dny's Poem -

What funny notions,

thoughts absurd.

L

Enter the youngster's nond

Jes!

"Twas raining cats and

D

dogs," one wrote,

And the street was full of

poodles.

R

E

N

S

BY

TIMMY'S LUCKY TUMBLE

Timmy the newsboy counted the papers under his arm.

Some of you, because of its shape, i "Only eight more to well,' he all this group of stars the Dipper said to himself as he ran down the

or Plough, but whatever you callaries, and then I can go home to mummy and give her a hand. She it, you agree that it points the is tired out after doing washing way to the pole star,, and so the all day." north.

If you follow an imaginary line drawn through the end two stars," the first other star you come to is the pole star.

Timmy reached the kerb, up slip- ped his heels and over he went, paper and all. But Timmy had not learned to tumble about in a gym for nothing As quick as a wink he turned himself right over, till clutching his papers, nad Janded at the feet of the red-faced fat man.

1

.

Timmy was a good bay he had

For a moment he stared at Tim- no daddy, so he tried to cake his daddy's place, and help his mother my in astonishment, then he burst to earn the money to feed and into a hearty peal of laughter. clothe themselves, and his three' He turned to his friend and dug bruthors asid sisters:

him in the ribs. And when I have finished help. Here is the very boy!" he said. Now, while I am talking about|ing mother," Timmy's thoughts He turned to Timmy.

Can you stars" to you, here is a very inter- ran on, "I can go along to the come with me?" he said.

"I've got to sell my papers!" esting little experiment for you to gym, to-night."

replied Timmy. try. Get your camera and point the lens towards a bright group of lars, set the focus at infinity, and leave the plate or film exposed for about an hour and a half.

When you have developed your picture you will get a surprise, be- cause the stars will show up as white curved lines, and not 48 white dots.

At the big church near Timmy's home they had a boys' club, andi a member, Ho liked | Timmy was it, very much, but best of all he liked the gymnasium,

(To be continues,).

..

No wonder he was happy as he ARABELLA'S BOOKS

Paper Pa ran along shouting: por! Football results!"

A big, fat man the other side of Arabella's always reading

0

R

J.

A

N

K

Arabella_wants some more i

Good!" thought Timmy, hero

If she does not chango her habits

1:

UKCLE JACK

He raced across the road to his Some-of-us-have-many-feari customer but the roadway was Lest among the books around her wes and slippery, and, just as Arabella disappears -

E

R

The reason, of course is that the arth revolver" eastward; and that these curved lines, or parts of oir

les, have the same centre in this case the earth.

Cheerio,

the road berkoned to him. He had She has volumes by the score a-jolly face, and was smoking & And as soon as one is finished big cigar

is one of the sight sold

CALIFORNIA PACKING CORPORATION

CALIF., U.S.A.

REG 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,

of a bottle is another,-

Fish, when out of a tip, should undergo a certain amount of tranki formation before it reaches the table. If you want to serve it hot you can wrap it in buttered paper and heat it in the oven or in a frying pan with a plate on the top,

Рномя 28268

or in steamer. Give it a thin. coat of melted butter and chopped parsley when it is on its serving dish. Or you can arrango it in a fireproof dish with some chapped: olives, onions, or stoned white grapes, cover it with a sauce and heat it in a gentle oven.

An overcoat of breadcrumbs and grated cheese is another pleasant means of dressing it, but remem- ber to put small pieces of butter on top, so that it acquires a plea- Bant golden colour while cooking.

A Good Dressing,

For cold service you can muke appetising fish salads, with fresh salnd greens, or with cooked vege- : - tables, out of a tin, too, if neces- sary. Of course you must have a good dressing, but this can be readymade also, if you prefer it, and you will naturally take some little care over the arrangement of the whole. Appearance always does mutter in food, but nover ao much as when appetites are "cap-. ricious and tempera, uncertain.

Fresh fruit and possibly cake re- main the ideal onding to a hot wenther meal, provided that the fruit is good.

Tinned or bottled fruit is satis- factory second if you will allow it the companionship of cream or junket, jelly, or one of the simple eroamy sweets which can bo so easily made early in the day and served later when they are quité,

cold.

When you make ices at home and want u superb sweet for a hot weather party cook some black currants in a syrup of sugar and water and add to them an equal quantity of raspberries or logau berries about two ininutes before, you contemplate taking them off the "fire,

Let them get very cold. Berve them in glasses and hand lemon water ica and a little cream sepa rately. The cream should not be whipped.

BETTER FRUIT SALADS

The ideal fruit salad, whatever

the time of year, is made by select-

ing a harmony of uncooked fruits

and allowing them to mellow for a few hours in a blended syrup or

Bauce

Failures in fruit salad making are generally due to reckless mix- tures of fruits of antagonistic flavours and disregard of the syrup.

Here are four different fresh fruit salads which can bo made during the summer months:--

1. Cherries, apricots and pears. 2. Pineapple, banana and grapes. 9. Molou, red and black currants

and raspberries. 4.-Orange,

monda

cucumber and al-'|

To make syrups sufficient for four- "persons"for" salads 1, 3, or 4-bail twenty lumps of sugar in a break- fast cup of water. Flavour with three pieces of orange zest, each the size of a postage stanip, and ja dassartspoonful of lime juice. This blends with fruit juices better than lemon, Pour over the fruit and shake. Do not stir with a spoon, For pineapple, banana and graje 'salad make a nuce from the fol- lowing cup each pineappla juice, lime juice, and orange juice, 3 tablespoons, water, 1 tablespoon corn starch, 1 cup sugar and 2 eggs. Hest liquids to boiling in fireproff casserole, Sift dry ingre dients and stir hot juices inta them Transfer to double boiler and cook for Gfteen minutes. Blight: ly beat eggs, adding the cooked. mixture gradually and benting constantly. Put back on the stove for one minute. Thin with whip- "ped cream":

These sauces may be flavoured- with liqueurs. Among the best for "Lais. purpose “are Madeira," kredit

maraschino, Cognac and rum,

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.