1933-10-05 — Page 3

HONG KONG DAILY PRESS, THURSDAY. OCTOBER 5, 1933.

MORNING

NOON

NIGHT

FOOD VALU GIVING THE WORLD

WHAT TO ORDER TO-DAY?

TIFFIN

Sheep's Trattér

Chicken Salad Canadian Bytter Tarlets

DINNER

• Iced Bouillon

Creamed Asparagus Points

Scotch Ham Loat

Celery And Poisto Balad Rhubarb Custard Pie

+

SHEEP'S TROTTERS

Get 6 sheep's trotters and boil them until tender, then, the bones will slip out easily. Make 4. oz. of forcement of veal and place a little inside each trotter. after remov- ing the bones. Melt 2 oz of drip- ping and fry half sliced onion on it, add a'spring of parsley; sea- son highly with pepper and salt, pour over pint of stock and cook slowly for an hour. Place the trotters in a fireproof dish, cover with a layer of breadcrumbs, stir a teaspoonful of vinegar into the greavy and pour it round. Strew on a few more breadcrumbs and 1 oz. grated cheese. Bake until browned.

CHICKEN SALAD

Cut the breast of cold boiled chicken in inch cubes, add

an

the of

equal measure of the tender hearts of celery, cut in inch pieces, add 1 cup nats broken in pieces proportion of 2 cups, each chicken and celery, moisten with mayonnaise and mould in centre nt shallow serving dish. Surround with lettuce leaves. Garnish top of mound with hard boiled egg while, cut into petals, and arrange represent a daisy. Sprinkle mainder of salad with capers.

CANADIAN BUTTER TARTLETS

4

to

oz. shortcrust: cup sugar: 2 eggs: 1 teacups currants tablespoon butter: 1 teaspoon va-

1

nilla essence. Line some patty

CREAM

A FEW PICNIC HINTS

It is well to have adequate equip ment. A supply of paper plates tin cups, silverware which won't tarnish and large sheets of oiled paper are few things you need. If you broil steaks on your picnics, get a wire broiler which sets up over the open fire

.

#

SHELL-FISH

CRAB CROQUETTÈS.

Pick the meat of boiled crabs and chop it fine. There should be one gup. Season to taste with pepper. salt and molted butter. Moisten it well with rich milk or cream, then stiffen it slightly with bread or cracker crumbe. Add two eggs to hind the mixture. Mix well. Form the croquettes and fry them "deli cately in boiling fat.It is better to use a wire frying basket for cro- quettes of all kindi.

OSYTER ROAST

Put one quart of oysters in a basin with their own liquor and let, them bail three or four minutes; the oysters should be plump and the edges curl. Season with a little

WHAT TO ORDER TO-DAY? alt, pepper and three tablespoon-

TIFFIN

Léntal Turnovez Beef Trife Buttered Macaroni Hot Tomato Sauce Baked Jam Roll DINNER

Cock a Leekte Devilled Codish Steak

Roast Capon Creamed Cucumbers French Beans and Peas Salad Mixed Fruit In Batter

Leaf Tumovers

ib. lentils: 1 onion chopped nely; I carrot. grated; teaspoon mixed herbs; 1 pint stock; salt and pepper to taste; lb. pastry. Boil the stock. Add the vegetable and herbs Bail 40 minutes. Let it cool. Cut pastry into squares. Put a little of the lentil mixture on each. Form into rolls. Bake 20 minutes in fairly quick oven. K preferred the onions can be fried in bolling fat for 15 minutes before adding to lentils.

Beef Trifle

1 lb. cold meat chopped finely: tablespoon horseadish grated: 3.03. breadcrumbs: 1 onion chopped: 2 oz. margarine; 1 egg: pepper and salt to taste. Mix all well together.

or cups

Place in small moulds greased Bake in moderate oven

#20 minutes. Turn out and serve Ibn hot dish with gravy round.

Baked Jam Roly Poly

Prepare as many things "as you' can the day before you plan to go. + lb, flour; 2 ca beef suet grat- Potatoes for salad can be boiled the ed: teaspoon baking powder: tea- day before. Then, a couple hours be-cup fresh cold water; Jam. Ro'l fore you are ready to leave, all the fat into the flour, breastcrumbs you'll have to do is dice them, add and baking powder. Adi" water the other ingredients, wrap the bowl and mix to a smooth dough with in oiled paper and pack in the the knife. Roll out once. Spread

with jam. Roll up. Bake in greas ed pie dish hour in hot oven.

basket.

Mixed Fruit in Batter

fuls of butter. Serve on buttered toast..."

"

BROWN BREAD

One egg. 1 teaspoon salt, cup "granulated sugar, cup classes, |3 cups grabam, flour, 1 cup white flour. cups buttermilk or 'sour inik, 2 teaspoons soda, 1 cup seed- ed raisins or dates,

Mix

Beat eggs until light with sugar and salt. Add molasses and mix well. Mix raisins with white flour. Add graham flour to first mixture

and add cup sour milk. thoroughly. Add soda to remaining sour milk and add to first mixture. Add floured raisins, and beat hard for about 30 seconds. Turn "into oiled and floured pans and Lake 30 minutes in a moderately hot oven. TURTLE SOUP FROM BEANS

Soak overnight one quart of black beaus. Next day bolt them in the proper quantity of water say a gallon, then dip the beans out of the pot and strain them through a colander, Then return the flour of the beans, thus pressed, into the pot in which they were boiled." Tie up in a thin cloth some thyme, a teaspoonful of summer savory and parsley, and let it boil in the mix turas. Add a tablespoonful of cold butter, salt and pepper, Have ready four hardboiled yolks of eggs quar- tered, and a few force mest balls; add this to the soup with a sliced lemon just before ger the soup. This approaches so near in flavor the real turtle soup that few are able to distinguish the difference.

A MOUSSE.RECIPE

feet ending for any meal. Most

A frozen dessert is always & per..

adults are like small boys when it comes to desserts, Show them a

pans with short crust, beat but ter and sugar to a cream, drop in eggs and beat thoroughly. Stir in cleaned currants and essence, and put some mixture in each patty pan. Bake in a hot oven. CREAMED ASPARAGUS POINTS I bundle of asparagus: 1 table- spoon cream: 1 pinch of suger; salt; pepper: 1 oz. butter: 1 gill

Lane and Crawford and Co., water: yolk of one egk; 1 table- spoon white sauce. The small carry a complete stock of dishes. fresh asparagus is the best for cups and saucers in a new unbreak- cooking in this manner. Washable line. If you are contemplating

the and scrape the asparagus and cut a yachting trip, over coming the tender part inta pleces about holidays. It will pay you to drop an inch long. Put it into boiling in at the above named store, their water and boil for about 15 min-line being just the thing for any utes. and drain. Melt the butter outdoor outing you may be plann. inte inch lengths, apricots (ston-varied, by using differant fruita, ing. Last but not least, we wanted grapes and any other fresh to remind you to take along some i fruit. Mix together flour, baking Selo Films if you intend taking powder and sugar. "Add milk to some pictures as you are certain of egg and stir into the mixture, Pour success if you use this particular over the fruit. Bake in a moderate

oven 11 hours.

in a pan or casserole, add the as- parague points. white sauce, the beaten yolk of the egg and the cream. Season with salt and pep- per and a pinch of sugar and stir over the stove until hot.

Beaulak's

COOKLOP

make.

2 lb, mixed fresh fruit; 1 beat-frozen one and no matter how much en egg: 11 pints milk; 1 dessert they've already eaten they won't spoon sugar; 2 large tablespoons turn down the dessert course." flour; 1 teaspoon baking powder. Half at a greased piedish with apples, finely sliced, rhubarb cut

Fresh peas in tins, yes, but packed so quickly after the vines are cut they come to you actually fresher than the so-called fresh peas of the market. Packed under Sanitary con ditions at Boston, Lincs, England. (Buy them by the case from any. good dealer, NOW——at surprisingly *low prices).

STRAWBERRIES Raspberries, Plums, Black Currants packed right, and preserved in tins. These delicious fruits come from England, and are put up in pure fruit juices. Served with Ice Cream or Chilled in your WESTING- HOUSE REFRIGERATOR will make just the dessert you need to top a good dinner. Can be obtained at all reliable dealers.

SOLE AGENTS

BEAULAH'S'

REISS MASSEY & CO., LTD.

QUEEN'S ROAD, HONG KONG,

A mousse is one of the easiest to prepare of the frozen desserta

can be One good mousse recipe jellies and jars. Pineapple. man. Among the goes, and bananas are fresh fruits to consider here. All. kinds of berries, which you buy canned, are good, too.

If you're tired of serving fruits and berries, why not try some of the many delicious jams and jellies scere besides giving a frozen des sert a handsome colour, and is deli-

cious.

Here i

a splendid mousse recipe, It is made with membrilo. bat any other fruit, jelly or berry can be substituted with equal success.

You will peed 3 egg yolks, 1 ounce of sugar 1 cup of crushed membrillo or any other fruit or jam, pint of cream and a dash of vanilla. Beat the yolks and the migar on a low fire until the mix ture thickens. - Don's let it boil. Bemove from the fire and beat until Gold then add chopped membrillo.

If you

use berries be sure and drain of the juice.)

Whip the cream.sad add it to the mixture. Place in a mold and put it in the ice box for four hours. Unmould when you are ready to serve and place the whole brick of mousse on a platter on the table. Let each person cut off his own slice.

TIFFIN

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Why ASPRO Has a Universal Sale

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mould. Begin at the centre of

the mould and line the base and the sides with macaroni, putting the cut side to the tin. Use skewer to do this. Mix all, the other ingredients together, pack them carefully into the meald. Cover it with a buttered paper and steam it slowly for an hour. Turn out the timbale and serve with tomato saúče. Pa

:

Lemon Blue

com-

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FOR THE HOSTESS.

Distributors Three Packings: 5′s, 10′s and 27's...

used, then taste the mayonnaise to see if it is suficiently seasoned. Instead Of Bridge

The sauce should be like "thick cream when" finished. Bridge is still the most tempting thickens it and the vinegar thins The oll bait a hostess can offer her after it, so if necessary add a little more dinner guests, but she frequently of either ingredient until a thick finds that among their number are well blended sauce is obtained. It some who do not play bridge, or is most important to add the ofl do so only indifferently. She will very slowly, otherwise the sauce therefore, be delighted to learn will curdle. -that ́ some of the old-fashioned

8 oz. rice; 8 oz, sugar; water; 2 games are coming back into favour lemons. Boil the rice and drain Draughts, chess, dominoes and it. Pour cold water over it. till the back-gammon are, indeed, all po water is clear. Boll barely 1 gillpular again. of water with the sugar, Iemon

Modern hostesses have evolved Juice and the grated rind of the new games, too, which will often lemons until this syrup is quite take the fancy of those who refuse thick (letting the sugar dissolve to learn chess and scorn draughts before coming to the boil. Mix as "dull", JA this with the rice. Bimmer in a At one party recently a minia double boiler for an hour. Remove ture golf course provided a prest it from the heat, let the rice cool. deal of interest and Banulement Then turn it out on to a cristal. It was arranged with sand and dish and garnish it with lemon water hazards, the actual game and plainly boiled rice and serve being played with coloured count 16 with stewed fruit.

|| err. --- Miniature football pitches, - Fotaga Crecy,

@with gosi'posts: through "whith the Scrape 4 large carrots and cut winning ball could make its way, fine. Add 2 potatoes peeled and yard by yard, would doubtless be diced,, 2 qnions and 2 stalks of equally popular.

WHAT TO ORDER TO DAY? celery but fine and fry brown in Table tennis and table croquet good beef dripping. Then put into are other ideas for amusing the a saucepan with a quart of boil-non-bridge players. {{ing” water, and cook until all the vegetables - are tender. Pass through a coarse:sleve, and return

Timbale of Beef

Tomato Sauce

Stewed Leeka

Lemon Rice with Stewed Fears

* DINNER

Potage Crecy -1% Steamed Fillet' of Bole

Anchovy Bauce Mixed Grif Sweet: Sour 'Pickles #Walnut Blancmange" Compote of Oranges

TIMBALE OF BEEF

1 teacup chopped cold roast beef-

OIL MAYONNAISE -

to the stove with the addition of 1 yolk of ess, 1 gill salad oll, 1- a tablespoon of butter, tesapoor or 2 teaspoonful Tarragon vinegar, salt, 2 cloves, pepper to season and salt and pepper, mixed mustard, a tablespoon of, minced panley. I teaspoonful plain vinegar an Have ready a pint of milk scalded -- Put the yolk of egg in a small and thickened with a teaspoon of basin and break it up with a wood- cornflour, add to the soup and, en spoon. Beason it with salf, pep- serve with croutons.

per and- mustard, and stir in the A&Walnut Blanomange. - oil drop by drop. As the sauce I point mille; - 21⠀ dessertspoons thickens, gradually stir in a little cornnour, 1 tablespoon sugar, of the vinegar- Continue "mixing oz. butter 3 dessertspoons sherry slowly until all the ingredients are 14 oz. shelled walnuts,” Mig' the.

(Continued on meat Colle

oz, chopped cooked ham,” E few coratiour to smooth paste with chopped mushrooms, 1 teacup a small quantity of the milk Heat

*

+

abs, salt and pepper," a little the remainder in a saucepan with few minutes, then take it of the nez: "^ eggs) 1 gill milk or the enger, and stir it, on to the heat and add chopped, un stock 1 tablespoon milk, 6 oz, thick, cornnour, - Return the mixture to | Gradually stir in the dhe straight macaroni, Boil the may the pan and bring it to the boil the mixture into s ccaron for about 10 minutes drain keeping it well

it and cut it into pieces about butter and Inch in length. Butter a plain

when it as set) namould

serve it decorated with a few

OCHRO

FILM

ALWAYS USE BRITISH BLOCHROME BOLL TILMS

AND YOU WILL GETH THE FINEST PICTURES.

Obtainable fro Colonial Dispensary The Pharmacy

Long Hing Sincers Co. The Sun Co.

Wing On Co

DEALEES MAT OEDER THEOUGE

REISS, MASSEY & CO. LTD

QUEEN'S HD.

HFFORD LIMILA: Hliard-Lon