1932-11-03 — Page 3

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HONG KONG DAILY PRESS, THURSDAY, NOVEMBER 3, 1932.

"Where Did You Learn to MAKE IT?"

Make Teething Time Easier

BABY wants something hard to suck sad bite on now that first, eagerly.expected little tooth is coming through! So giro Baby Ovaltine Rusks-crisp but not too hard to exercise his gums with-engura sound, well- spaced teeth and correct juw formation.-And continue giving Baby Ovaltine Rusks through childhood so as to keep the teeth strong and healthy. Oraltine Ruaks are made from the finest unbleached wheaten flour together with a proportion of Ovaltine-the supreme tonic food- to give them flavour and make thou nutritious and ezsy to digont.

'OVALTINE

RUSKS

APTETESING - BIGESTIVE- &⋅ NOURISHING

DO YOU KNOW

4 R.A.P.B. 1.

How to Cook a Chop?

Chops, like steaks, are naturally at their best grilled. The first point to reincimber is that the grill-if gas or electric-must be very hot before you begin to use it, and if it is a question of a coal fire, that it must be both force and clear.

Trim the chops neatly, but not 100 drastically, brush them over ou one side with olive oil or melted butter and grill with this oiled side uppermost for from four to six minutes. I cannot give you the exact time because it depends on the thickness of the meat.

Turn the chops over (with tongs if you have any, with a fork stuck inte the fat and not into the lean if you haven't), oil the other side, grill as before, and serve at ones on a very hot dish.

If you are serving them with tomato ketchup, which plenses them letter than ordinary tomato sacce, pour it round and not over the chops. A few whole grilled mushrooms, a pat of hatter mixed with chopped parsley and lemon juice, cablinge, spinach, of peas. are all good companiom to grilled chops.

If you must fry them, remember to make the frying pan almost red hot and to avoid putting any oil or fat into it. You can oil the chops slightly thought, and you must shake the pan constantly while you are frying them.

“BREAKFAST

How nice if properly made!

TEA AND CRISP TOAST

TEL. First of all fill, the empty Skettle with cold water, holding it as

BEST WAY WITH SAUSAGES

MANY people who like sausager very much ford that sausages fail to return the compliment. This is us-

far away from the tap as you caually because they need more pre and letting the water flow afrongly, This is to allow as much air as pos- sible to enter with the water.

touged canking than they get; and although the freshly and perfectly grilled or fried sausage can be ex- cellent, it is a dietetic fact that all

Next warm the teapot or jug in forms of pork should be very which it is to be served, the strain-horughly cooked.

er, and the cups.

Then measure the tea and put it

Try this way, Wash the sausages in cold water and prick them with ja fork.

کیو

in the warm, dry teapot or jeg just i Put them in a largo saucepan-a as the water cones to the boil. Pournal one will not give them mon for swelling-with plenty of cold

the just boiling water on immediata-water, and cock quite gently for ly, let it stand the neccessary time three quarters of an hour. for lafusion, and strain it into the "other"warm” and-dry-teapot.-

Ideas about the time for infusion vary. Poronally I think that three minutes is the most generally satis factory period..

Golden Brown.

Take them out and let them get quite cold. Don't throw the water away, because when it is cold you will find cake of white fat doating on top and this you need.

Strain this fat carefully from the wator put it into a cionn pad, "lef Toser must be fresh: This is roalib get very hot, then-add-the-sau- ly all that there is to be said about nages and fry them till golden

things.

it except the points which I think brown. If you want to grill them, every one knows about not cutting of course you can, but the sausage the orusts off until after the bread fat can still be used for other has boon toasted and refusing to let the finished slices lie down, toastrack is not immediately avail able, prop them against a cap or jug. till needed.

Boof sausages can be treated: in: the same way, but will be liked bet ter if you allow a 'elion of grilled or fried bacon to each one.

DISHES FOR

Autumn Meals

SUPERIOR CLAM CHOWDER

Cook for 15 minutes

1 pint clams in their own liquor plus enough water to make cups.

PORK CHOPS FLORENTINE

Dredige with

Flour, and season with Salt and pepper.

Skim off the froth while cook-į a shoulder pork chops. Sear both jug. When done, skim out the sides until well browned, re duce host, and cook 3 minutes, Pura layer of

clams and put in chowder ket.

tle. Bring clam liquor to a bubble and add.

*

2 cups diced raw potato. (About

5 medium-sized ones). Cook for

16 minutes. Turn potatoes and

liquid into chowder, kottle. While potatoes are 'cooking try out.

2 tablespoons diced salt pork. Skim off browned pork and place on cold saucer. Add.

1 cup sliced raw onion to pork fut, 1 medium-sized onion). Cook in uncovered spider from 10 to 15 minutos. Stir frequently. When cooked to golden brown, empty contents of spider into chowder kettle. While cooking above ingredients, scald, 4 sups milk in double boiler, (Part evaporated milk may be used if necessary). When clams, pola toes and onion are in chowder kettle, add hot milk and place over very low fire. Mix to

mooth liquid.

2 tablespoons flour and

cup water. Add

1 teaspoon salt and

pinch of pepper. Pour gradually.

into the chowder and simmer, gently for 5 minutes, stirring constantly. Add

Browned pork scraps. Stir

minutes longer. Serve very hot

on.

Hot cooked spinach in a shallow baking dish, and arrange the

2

2

chops on it. Add

egg yolks, beaten, to

cups medium white sauce, and.

pour over chops, Spiukle with

Grated Swiss cheese. Brown in oven, or under flame. Will ar- Yo six.

ENGLISH POTATO Por

· Place in casserole

I onion cut small

1 pound beefsteak cut into small

picces and rolled in

Flour

8 medium sized potatoes diced 1 teaspoon salt

:

teaspoon popper. Fill with Boiling water and bake with lid

on 2 hours at 275° F. then un- cover and brown.

MARCARONI & VEGETABLES EN CASSEROLE

Mix together

1 teaspon minced parsley g1 tablespoon chopped pinionto

mali chopped onion

Toasted Boston crackers, split in halves and placed in bottom of soup plates Allow two whole crackere for each serving. Ser.

vos six. Time of preparation about 1 hour.

Note: If chowder is to be made, at an hour when time is limited, the potatoes and anions may be prepared in advance and placed in 1 Lowls of cold water, Salt pork may he diced, wrapped in wax paper Bud placed in icebox. Flour and water mixture may be blended also, and placed in icebox. If these things are dotie in advance, time of actual preparation in cooking will be about hour.

1 teaspoon salt and

teaspoon pepper. In a buttered

disa arrange in layera

cup cooked macaroni

cup cooked peas

cup cooked corn, then the mixed

seasonings. Partly fry

1

3

strips of bacon and lay them over.

the top, then pour into the fat in the frying pan.

cups of milk. When it boils, turn it over the vegetables. Bake in a moderate oven (378* F.) until nicely browned (about 45 minutes). This serves four persons.

HOT SLAW"

Cus the amount of cablage needed for four people into small picces or shred, and cook in a Sea- little water until tender. son with a small amount of but tar and add the following mix- ture:

Que pound of handdoek or cod; may faubstituted for the clams it! desired, in which ease the fish must be thoroughly washed, and cooked in 3 cups salted water, for 20 min- utes, or until flaky. Skim out of liquor, enet and remove from bones, 1 well-beaten egg Add to chowder kettle and proceed cup cream (sweet or sour)

as for clam chowder, cooking pota-1 teaspoon cornstarch toes in fislr liquor. Fish chowder 1 teaspoon sugar

will require about 10 minutes more; Sennt half cup of vinegar. Stir aud cook over hot water until time, as fish does not cook as quick-

thickened. Serve hot.

ly as clams.

MEAT is

ENERGY

Eat plenty of meat in cold

weather.

It

supplies the fuel that the body requires.

The best meat is

not an extravagence

but an asset in the

form of good health.

THE DAIRY FARM, ICE AND

COLD STORAGE CO. LTD.

No gift more appropriate than :

CHINA TEA FROM CHINA Send your friends China Tea for Christmas

produced by

THE CHINA TEA CO.

ESTABLISHED OVER 60 YEARS Make your selection from the following varieties of Keemun Tea, each packet in quaintly painted boxes.

Prices include Postage and all charges to the United Kingdom (Except entry duty pay each lb.)

(1) Bankow Black

ભાગ

5 lbs.

F

9 lba. Painted Wooden Dox (1) Keemun "Black

Tea...$10.00

Tea...$14,70

$11.00 (2) $10.40 (8)

Tea:..$12,00

$10.40❘ (2)

7 lbs. ' Painted Wooden Box. (1) Keemun Black

Painted Wooden Box (1) Keemun Black

(2) (8)

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Ten...$20.00

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Tea...$16.80 $14.60 $13.00 | (3)

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+

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(2) (8)

$2

Tea. $18.80

$13.70 (2) $13.00 (3)

*

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Ten...$11.40 810,00

The numbers given above represent the- various qualities. Send

Be the addresses to which '

. you desire us to send

Tea, and your friend will receive your gift at

Obristmas

TO-DAY'S DINNER

MENU

Tomato Cocktail. Fillets of Fish with Macaroni. Carrota and Peas in Casserole. Plum Ple.

TOMATO COCKTAIL.

The most important thing about a tomato crektail is that it should be very cold and at- tractively served. Good-look- ing glasses should hold it, and wafer thin slices of brown hrend, spread with green or anchovy butter, may accom pany j

out

If you want to make the menu more substantial with- extra introducing An course you can supplement the brown bread and butter with fresh toast spread with grated cheese, with biscuits of cheese pastry, with quarters of hard boiled eggs, olives, or anchovics.

The cocktails, themselves may be made with fresh to matoes, the juice squeezed out of them, strained through muslin or cheesecloth, season- ed and iced: There are, on the other hand, excellent brands of tomato juice to be bought,

Some people like to enhan ce then with chopped or grat- ed onions, bayleaf, sugar, parsley, and a piquant sauce, letting the mixture stand for half an hour or so before it is strained. But many peo ple find that a simple season. ing of salt, pepper, and per- haps a pinch of sugar is all it needs.

And Here's

a Dutch Cake

for Tea

DUTCH CAKE

Mixed and crumb.

1 cup sugar

3 tablespoons butter.

1 cup flour

1 cup milk

1. cup flour

4 teaspoons baking powder-

1 teaspoon flavoring

Put in greased cake pans, «<«cover

with mixed "uhmumur ad att

gar and bake. Makes 2 cakes the size of a pie.

(1) Hankow Black

(2)

(1) Fooghow Black

CALIFORNIA

Hankow Black

5)

"

3.8:50

$ 7.80

Tea..

8.50

*

$ 7.60

$ 7,00

Teu... 8.20

$ 7,80

$ 7.00

(1) Foochow Black

(2)

ALL CHARGES PAID

●司公茶華

THE CHINA TEA CO.

David House

1, Pottinger St. Hongkong Tel. 24697.

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.

4.

FRESHNESS

AND

PURITY

are the

outstanding

qualities

of

CHINA BUILDING,

Pronk 28268.

PURICO

cooking fat that is not fresh will give an unwholesome flavour to the Cooked article. PURICO is a Vegetable Lard, unexcelled for Frying, Shortening, and Cake-making.

́17 lb. tio.

At ALL GROCERY STORES.