1933-01-05 — Page 3

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.

The "Dumbest" Cook Boy

can't go wrong with Simpson's!

SUCCESS

in baking

is simply a matter

using-

1

Simpson's

SELF-RAISING

Flour

Write to the Sole Ageute for Recipe Book

GILMAN & CO., LTD.

CUBT

it's delicious

if made with

A.P.B.

PURICO

and is excellent for fried food.

o be the purest and most wholesome cooking fat obtainable

It is made from oil extracted from fresh sweet cocoanuts.

HONG KONG DA

ES THURSDAY

Buffet Food for Buffet

Winter Parties

The winter has come and we are now confronted with the serious business of entertaining indoors If we are cowardly, or wish for some reason to let the cook off lightly, we can easily take the baser course and negligently tela phone Lane. Crawford's or Mac's Onfetering who will deliver a but "fet-full at a moment's notice. But we shall be more blessed in our en tertaining if we do our best in our own kitchen, as most, I fancy and -hope-will-prefer to do.

If the use of a fork is allowed, our scope will be considerably in creased, but we must bear in mind that the dishes must consist of food which can easily be manipulated with the plate paised on any con- venient part of our anatomy; for the other band will be treasuring, a glass of one of the lighter and more frivolous drinks, such as va- rious cups or even champagne, which should accompany what in no more than a gastronomica! feu d'artifice.

onte

occur to

Let us first, then, review the inourner. Lobster or crayfish at us shrimps or prawns may be substituted chic ken of course, and ham, the latter favoured for a change with papri-

KB

A more elaborate and very deli it when set some !" shells of foie gras scopped nut with a WOODYL spoon, and these shells coverst with some chicken aspic jelly flavoured with Maderia This brings us to a mousie of faic gras itself, than which perhaps nothing is nicer. Pheasant makes 9, good mausse, too.

cious version of Ham mousse is to arrange upon

All these preparations can be served, in separate portions, as mousselines, which is perhaps easier for the buffet, though more troublesome for the cook.

Fol-au-vent is another simple way of serving pleasant food, and bouchées the rol-au-vent's dimini- tive cousins. More unusual are un- sweetened éclaire filled with sa voury creams and butters, in which form they are known as carolines and duchesser, which are composed of the same mixture, but assume 'the shape we associate with the smaller cream buns,

You can stuff them with a purés, of lobster, crayfish, caviare, or ca- viare mixed with cream, smoked salmon and cream, with chicken purée, or a pure of chicken and pistachio butter. Instead of the icing with which we are familiar, they should be glazed with an ap- propriate jelly.

Oysters should certainly appear A 'tartlei alone or disguised. (round) or barquette (bont-shaped) of pastry might well enclose one; of fish for instance, on a bed mousse, surmounted with jelly and adorned with a little lobster coral. These little pastries are susceptible to so many fillings that you will find it difficult to make a choice.

For the hardier, tiny sausages,

THE COCKTAIL HOUR

Tropical Cocktall.

Fill shaker with cracked ice, add wine glas of Gor- don's dry gin, wine glass of orange juice or grape juice; shake well and serve in amall glasses-very cold.

Fancy Brandy Smash, Use large mixing glass one- half full of ice, add one-half tablespoonful of sugar, obe- half glass Isuan, three or four sprigs of mint well dis- solved, one wine glass of Hennessy's Brandy; mix well and serve in fancy glasses.

Fancy Brandy Sour Use a large bar glass, ohe half tablespoonful of sugar, two or three dashes of lemon juice, one squirt of Isua watar; dissolve the sugar and lemon well with a spoon, fi11 up the glass with ice, one glats of Hennessy's brandy. Stir up well, place. the fruits in the fancy sour glass, strain the ingredients into it, and server

wine

GOOSEBE ES

POPULAR FRUIT

>

The best evidence of the popu cold (or hat if you can accomme date the means to keep them warm),larily of gooseberries lies in the given to stuck on tiny skewers for con number of "pet names

them. In Norfolk they are venisnce in eating, will appeal to those whose mannerism it is, on all Thapes, in Devonshire De and every occasion, to call for bear venies," and in Scotland they are callad "Grosers," The Scaten which should be at hand.

name comes from the French gro seille," and so is probably a relic handed down from the times of Mary Queen of Scots. A number of most attractive and tasty dishea be made from tinned or, preferably, bottled" gooseberries.

Novelty Ioes,

"I have not the space to give to many sweet dishes, but they, ton. legion. Cold creams and are bavarois are good, and pretty charlottes (jellies are rather wob bly, and should be avoidest. for an but garnishment), pamam

Ioes you must have; but, Q, not the everlasting vanilla, strawberry, and coffee! With electric refrige rating and freeaing machines there lo no excuse for such lasinen. Pis- tachio makes a jolly Bvour; so do' various liqueurs. Orange, lemon, peach or apricot, raspberry, al mond are all very good."--

If you can rise to it, little bis cuits of different coloured layers of icecream on prettily laced paper mats would increase your reputa- tion for novelty. Try some of these colours and favours; layers of

(permissible here), strawberry benedictine and violet; rum, ches nut, vanilla; vanilla, strawberry pistachio, or, better, strawberry and pistachio, You can think of many of these combinations which would delight.

The ica wafer, our modern chil. dren's hokey-pokey, has a churn for many. What if, instead of the usual custardy contents, something diliciously perfumed, with flower, fruit, or liqueur, were encased be tween those fragile sides? Let your party essay this stupendous

experiment,

A MODEST LUNCHEON

BUT VERY GOOD

can

A Fruit Soup. People who have learnt to enjoy fruit soups in other countries will find that gooseberry soup is one ot the best to introduce to their fami lies; and especially appreciated by children.

To make three pints of this soup you need two pounds gooseberries, (a large tin-or bottle) two quarts. of water, two yolks of eggs, two tablespoonfuls cornflour, and a lit the cinnamon stick or, and this is better still, the orange flower water which enhances all cold gooseberry dishes, and put them in a saucepan with the sugar and water. Boil. till the fruit is reduced to a pulp and then strain.

Stir the cornflower to a smooth paste with a little cold water," add this and the orange flower water to the gooseberries and simmer for about ten minutes. Beat the yolks of eggs in a soup tureen, pour the soup over them and stir well to

mix.

Serve hot or cold, with rusks or finger biscuits, macaroons or puffed

rice.

TRY THIS WAY WITH

BEETROOTS

Beetroots are excellent with potatoes and onions. The pota toes are for the border, smoothly mashed, beaten till light, and judi

For the

Eggs sur le plat auz anchois, Butter your plats and cover themciously seasoned. with little dice of anchovy fillets. Break the eggs over them and cook: them in the oven. Before serving BEEF SAUSAGE ROLL round each egg-yolk with an

anchory fillet

When making good beef sausage Escniones de veau au paprika it is worth while using steak from Cut some thin silces of veal cutlet the round, Use 1lb. of steak, and season them with salt, pepper, Sautee ounces of amoked bacon (not too and plenty of paprika. fat), one oupful of breadcrumbs, them in butter, and when they are pepper, salt, and a small pinch of done, take them put of the pan carry and mustard to taste; also a and keep them warm. Add some tablespoonful of tomato ketchup or area to the juices in which they any other sauce preferred. Put bave been cooked, stir well to the meat and bacon through the gather, and pour this delicious mincer, mix together with a we sauce over the escaloper A simple purée of potatoes is best fitted to beaten, strained, egg

Form into a roll, wrap it in but this dish, tered paper, place it in a lb. jar Poires au beurre. Peel some peste and steam for two houre. Do not remove it until it is quite cold, and cut them into thin slices. Put when the roll will be covered by them into a fireproof dish, adding jelly that greatly improves its sugar and little pieces of butter between each layer, and brown Ravour Staaming in a jar is a great improvement of boiling in a them in the oven, Ca Cruspicion oE

cinnamon may perhaps be added, cloth, which allows the juices to

For your black cofiée, try escape into the water

The sausage roll is best made the have day before it is to be eaten. Serve ture surrounded by a green saladi

For the centre of the dish you will want one or two beetroots ac- cording to aire, two onions, half a pint of milk or vegetable stock, teaspoonfal each of sugar and chopped parsley a dessertspoonful of vinegar, a tablespoonful of four, and two ounces of butter or mar garine,

Peel the onions, slice them very finely, put them in a saucepan with the butter, some pepper and some salt; and cook them gently for ten minutes, not letting them downL

Stir in the flour, then the milk or stock gradually, and goon stirring till it boils.

Cut the beetroot in thin, neat pieces, add them, put the lid on the pan and cook gently, for abou twenty minutes,

and vinegar

CALIFORNIA - PACKING CORPORATION CALIF. USA.

REO RASPBERRIES

"Red Raspberries

The pick of berries"

APRICOTS

Del Monte's Apricota

The Best to be gó

Obtainable at All Compradore Shops.

Sole Agents: KUNG SHEUNG CO.

TONG TONG.

HERE ARE SOME

CHINA BUILDING,

IDEAS for the

SPRONE 28268.

BY A HOUSEWIFE

for the MENU

Lightly fry two rashers of bacon, baking tin with one, onion, shred- finely out up. Add four kidney's ded. Put gammon on top and cover cut in dice and one skinned tomato with one large tablespoonful of and cook together for five minutes. brown sugar. Peel and core four Add a teacupful of stock, thicken medium-sized cooking apples and Soramble four eggs and arrange Pour in half gill, of cold water round the edge of an entree dish.

not over sugar-cover and bake for and stew gently for half an hour. place in the corners of the tin. Pour kidney mixture in centre and one hour. Serve with baked potas serve very hot.

Bcillonian Eggs,

Take four hardboiled eggs, skill and cut in half lengthways. Place yolks in a basin with two ounces butter, one tablespoonful oream, and pepper and salt to taste. Beat wall and replace in whites.

Make & cheese sauce and pour over the eggs. Sprinkle a little finely grated cheese on each and brown under the grill.

- Lemon Pla.

toes.

Tomatoes may be used instead of apples, A

Bago, Plum Pudding"> Required four tablespoonfuls of fine sago, soaked in half a pint of milk, three-quarter breakfastoupful each of raisins - and sugar, one breakfastenpful breadcrumbs, two ounces butter, one ounce poel, rind and juice of one lemon, half, ten spoonful bicarboate of soda, die- solved in a dessertepoonful of hot milk, one dessertepoonfal of treacle, a pinch of salt,

Mix and steam for three hours. Marguerite Puddings Required Two ounces butter, For two ounces Castor enger, four- ounces flour, one teaspoonful bak- ing powder,

Line a dish with short pastry Beat together two eggs, rind and juice of two lemons, and a teacup ful of caster sugar. Pour the mix- ture into the pastry, and cook until the curd is set.

"Beat stiffly the whites of two eggs and two dessertspoonfuls of castor sugar and pile this meringue over the pis. Return to a cool oven until set and delicately browned.

Baked Ham

Take one pound-or rather more --of gainmon rasher, about 4 inch thick and remove rind. Dice the fat and place at the bottom of a

Melt

Mix the whole with one egg and a very little milk. Line & greased basin with strawberry jam, pour the mixture in and steam with pa per over instead of a cloth.

Care must be taken that the water does not touch the paper

Time, one hour.

EASY ONE-DISH LUNCHEONS

EACH RECIPE BASED ON A CAN OF SOUP

Rosy. Rarebit.

1 tablespoon of fat, and add

1 tablespoon flour and

teaspoon salt; stir this until it

is smooth-and add.

I can tomato soup and

1'small can prepared tomato sauce, and bring to the boiling point,

Houp

grated American cheese (strong) and stir until it is melted; add

1 tablespoon Worcestershire sauce. Berve on crackers or toast

Tuna aux Kinga,

Make a sauce of

3 tablespoon fat

3 tablespoons flour

teaspoon salt and

1 cup undiluted canned, milk. Add

I can chicken soup

1 cups canned tuna fish

2 tablespoons finely chopped green

pepper

2 tablespoons chopped stuffed olives

and

hard cooked egg, cut in cubes,

Serve an toast or on hat bis cuits which have been split open and buttered, or in patty shells.

Vegetable Pio.

Mix cups cooked vegetables. (Carrots, celery, pena, string beans, lima beans and onions are all good in combination, or other vege tables may be used.) Season well with salt and pepper. celery salt and papriks. Add can ox-tail soup, and pour into baking dish; cover with? Drop biscuits and bake in a hor oven (375 F.) 10 to 15 minutes Berve in the dish in which it was baked,

1 cup canned tuna fish

teaspoon salt cup dry bread crumbs

teaspoon paprika Legg

cup undiluted canse

1 can chicken soup Rou

ture into a baking dish bake in a moderate oven (850 | F) 30 to 45 minutes.Herve an the dish in wh

pe Excalloped

Cut in

can esp

vas baked

Sand

Salt and pepper. Pour into baking dish and cover with cup bread crumbs; bake in mo derate oven (350 F.) 18 to 20 minutes.

Mix

Golden Rice,

1 copa cooked rice and

cup cooked celery, in small pieces.

Add

cup grated American cheese and

1 can chicken soup. Beason well. Rebeat and serve on toast. Tomato, Spinach and Eggs Chop or cut up finely

1 cups cooked spinach and

1 cup cooked celery. Add

2 tablespoons grated cheese and

1 can tomato soup. Put this inta

ast baking dish and on top

4 raw eggs; cook very slowly in the aven until the eggs are set Salmagundi,

Sauté

1 pound hamburg in

amount of fat. Sprinkle

1 tablespoons Hour. Mix thord

ly and add

1 cup milk-Add

I can vegetable soup. Beason we

Serve on toast

TO-DAY'S DINNER

olives

tões

MENU

Lettuce Bompi Cold Shoulder of Lamb Tomato: Jelly! Potato Balad Gooseberry Tar

TOMATO JEL

edients