1932-12-29 — Page 3

HONG KONG DATA

A

DECEMBER 29, 1932.

YOUR CHRISTMAS FARE Good

Cakes, Puddings And Pies

THESE good things for Christ-

was all need to mature for "a few weeks before they are enten if they are made in the traditional

innuner.

But it is quite possible to pro- duce excellent cakes and puddings without this lapse of time if one knows how,

To-day we will deal with the mincemeat, plum pudding and cake mixture,

Mincement and plum pudding mixtures have' much, in cómmon. In both cases you must chop the suet finely-unless you buy the kind that is already shredded--

For The Festive Season

thoroughly, with the hands. Then add the lemon juice, brandy, gin- zer wins and, if you like, ona or two pounds of orange marmalade.

Mix well over the basin, and Tot it stand in a cold place for twenty-four hours.

1x again, pack tightly lara jars, cover tightly" with a double layer of parchment paper, and keep in a cool place. Mincemeat ought to keep good for at least a year, and if it gets too dry you can add alittle more wine or spirit.

Most familles cherish a Christ maa pudding recipe,, and opinion scems to be fairly evenly divided between the respective merits of brandy, rum, beer, or stout as Ju bricating agents. You can make a good rich pudding with no spirit at all, moistening it with milk;

and it is quite possible to make one with no alcohol at all, but sweet almonds, a dessertspoonful the puddings cannot be expected to of mixed spice, a teaspoonful taste quite the same or to keep ground ginger, a glass of brandy, quite so well. and a glass of ginger-wine.

stone the raisins, clean the eur-each of lemon pool and orange rants and sultanas, chop the peel, peel, or coza, mixed peel, Bozs, and blanch and chop the sweet almonds, In fact, the chief dif- ferences are that a plum, pudding needs plenty of eggs and mince- meat none, and that whereas you give the pudding a preliminary

boiling "some hours after you have mixed it, the mincemeat is not cooked at all.

Some people prefer to uss rum instead of the ginger wine, but the wine is less expensive and does very well.

When the auet and all the dried fruit have been prepared, peel and core the apples and chop them with For mincement one of the most the raisins, Wash, dry, and stalk the figs and cut them up small. reliable recipes I know demands half a pound each of suet, sul-Grate the rind of the lemons and tanas, raisins, currauts, fige, and squeeze out the juice, apples. One pound of sugar, the rind and juice of two lemons, 3oza.

Mix all the fruits together, add the spices nad lemon rind, and mix

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day's Dinner Menu

Baked Halibut Kidneys with Rice and T

Mixed Fruit Trifle:

BARED HALIBUT Ingredients. lb, halibut (för three people); go butter, lemon juice, salt, pepper?

Instructions. Cut one ounce of butter into small pieces and place them on a shallow fre proof dish.

Cut the balibut into steak; about half an inch thick, sprinkle with pepper, salt aud lemon juice, cover with butter ed paper, and bake for about fifteen minutes in a hot oven,

. Pour the melted butter into another pan, add the other, ounce, heat till it turns dark brown, add a little more pep per, salt, and lemon juice and pour over the fsh.-C."(12,7

the rind and juice of a lemon, and the rind and juice of an orange, half a glass of brandy, and half a glass of rum.

Prepare the fruitas for the mincemeat. Biove the flour and add it to the well-mixed fruit and auet with the spice, breadcrumbs, salt, grated rind, almonds and peel.

Beat the eggs and stir them into the mixture with the brandy, rum, and fruit juice. If it is not quite moist enough add a little milk. Stir very thoroughly, cover the mixture, and let it stand for twenty-four hours.

If you do not want to use more than six eggs in your Christmas puddings the proportions of the other ingredients should be as fol- lows: Half a pound of flour, one pound each of suet, raisins, cur- rants, and sultanas, one and a quarter pounds of sugar, a quar- ter of a pound each of apples, sweet almonds and mixed peel, three-quarters of a pound of breadcrumbs, one bitter almond, a dessertspoonful of mixed spice, a quarter of a teaspoonful of salt, placé.

fix again, put the mixtuređntó pudding basins, cover them with cloths wrung out in boiling water and sprinkled with four, and boil for six or eight hours, according to size,

Cake Recipe

A Rich Christmas

as much the better

the mincen

but the cake

is given below

iter baking

Half a pound of butt pound of sugar, and thre of a pound of four". Fiveg half ■ gill of brandy, one pound of trendje, half a pound of cur rants, & quarter of a pound of candied peol, a quarter of a poued of glace cherries, three or four ounces of blanched chopped wal monds, the grated rind of half a lemon, and about an eighth of a teaspoonful of rated nutmeg.

Prepare all the fruit, taking great care to pick over, wash and dry the currants thoroughly," and out the cherries into small pisces. You can add more kinds of fruit if you want to..

Beat the butter to a cream with a wooden spoon in a large basin. If the day is very cold and the butter very hard you can warm the basin a little, but on no account must you melt the butter."

ONE BY ONE

Now stir in the egge one by one, breaking each one into a cup bei fore you add it to the cake in or der to make perfectly sure that it. is fresh. It is bad enough to spoil the ingredients for sq ordinary cake of moderate size because of a little carelessness aver one eggi disastrous when dealing with a Christmas mixture. Stir in a little four after adding each egg.

Now add the treacle, brandy, and fruit, lemon rind, and nutmeg and almonds. Stir lightly, enough to mix all the ingredients thoroughly. ture heavy, but not enough to wake the mix.

Place the mixture in a well-but-

tered tin and bake for from two to letting it get a little cooler to

three hours in a moderate oven,

wards the end of the time so that the cake gets thoroughly dried.

This cake, like the puddings and mincemeat, must now be banished to a cool, dark place, where it will. stay till a day or so before Christ-

You will then make up your mind how it is to be finished. ***

You can give it an undercoat of almond paste and an elaborate overcoat of decorated royal icing

SNOW ICING

Or you can omit the almond paste--which seems to possess the Store the puddings in a cool faculty of arousing an advanced

EVERY ONE'S PUDDING

SERVED IN MANY WAYS

These are the ingredients:-Two A SWEET THAT CAN BE ounces of butter, one teacupful of caster sugar, two teacupfuls of four, one large egg, small cupful of milk, one dessertspoonful of baking powder.

To bake this pudding use the same ingredients and method. How to mix:-Beat the sugar and

Grease pie dish well with but butter to a cream, add egg whole, ter, put in the mixture and bake and beat again until thoroughly about three-quarters of an hour. mixed. Add flour and milk, stir Turn out, sift sugar on the top. together, then stir in baking Serve with hot jam or marmalade

condition of gread or distaste, but rarely any more tepid feeling and put the royal icing straight on the cake.

MEAT is

ENERGY

Eat plenty of meat in cold weather. It supplies fuel that the body requires.

the

The best meat is

not an extravagence

but

an asset in the form of good health.

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HORS D'OEUVRE

MULLED CLARET

This can be decorated in all sorts of ways very simply with hun- dreds and thousands or crystallised flowers very elaborately with the help of forcing pipes and skilful hands; very gracefully with rather less forcing pipe and more imagi- nation or very simply and by no moans ineffectively by being gen erous with the icing, roughing it up frantically with a fork as soon as it is on the cake, and then in the cold days ahead of us. Here they are dredging it with sugarpastry offers us- cheese Angers

It looks appropriately wintry in and those delicious little bouchées, to a saucepan with tablespoon- Castle Puddings. Butter small this way, and if you add a china each like a miniature col-au-vent, ful of sugar, the rind of half s tins or cups. Half full with mix-figure or two, can be made serious which can be served hot with lemon, a suspicion of grated nut. ture. Bake about fifteen minutes or amusing according to their countless different fillings of fish, meg, and a dozen cloven Turn out, pour jam sauce over type."

powder. Grease a basin, three-auce. quarters fill with the mixture Steam for two hours. This can be served with hot stewed fruit poured over the pudding.

To make

a jam marmalado, syrup, or mincemeat pudding:

tham

Jam or Marmalade Bauce-Put Pour half the mixture into the two tablespoonfuls of jam or mar- baein, then add two large table-malade into a saucepan, with the spoonfuls of either ingrediants. chosen. Fill up three-quarters f

same quantity of water, stir until full

hot. Pour over pudding. mixture. Grated lemon rind for lemon pudding, grated orange for orange pudding

COMMON FAULT WITH RISSOLES

SARDINES

is

always rather a difficulty. These

The treatment of sardines

four dishes may help..

For the first two you will want as large fish as possible- Wipe them carefully, scraping the skins/off lightly, if you like. In the bottom CURRANTS AND SULTANAS of the dish put a layer of potato

and

pures, and on this Arrange as many fingers of fried

you have ines on the Bingers, an Bechame

the favour of burrants') sardines -- Pu

jare

inkle some lemon juice over top,"ard": "sary

My recent article on hot hors deuvre has brought me in a re quest for more that will be suitable

A reader. bas, scked for the best way of mulling claret.I am not a lover of hot wine, but I give two or three methods to choose from.

One. Pour a bottle of claret, in

shellfish, vegetables or ment. They get very hot, but do not let it boil can, of course, be bought, empty, on any account, w `from any good

Two Foura bottle of clarot over ten ounces of loaf sugar. Dis. solve the sugar

he.grated

of cin riad of an orange, namon, blade, "off élove.

And this reminds me how much cheaper it should be to "provide Besides, say that were left over hot hors d'autre than cold one,

for

faced

just

light

COVETE

it finely

srics:of

Added

Astrain

REEN SAGE PLUMS

YELLOW CLING FACI

Plum

KUNG SHEUNG CO.

The most common faulte

soles are

too much moisture and lete coating.

elongsted like

like a cork,

-you please;

favoured minced meat. Epletely covered with

988¬-and-, breadcrumbs.

and the

dried in them

chre pared "put

the ors of

BICARBONATE OF SODA

kes can b

dinges for a change,

est when stewin

remove

thez sardines, and