1934-02-08 — Page 2

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HONG KONG DAILY PRESS, THURSDAY, FEBRUARY 8, 1934.

MORNING

NOON

NIGHT ⋆

FOOD VALU

for

•ECONOMY

SAFETY CLEANLINESS

MOFFAT COOKERS ARE

BRITISH

MADE

The World's Standard

SHEWAN, TOMES and co.

NATIONAL BANK BUILDING.,

8, DES VOEUX ROAD, CENTRAL,

Laundering Rayon Fabrics

When laundering rayon fabrics use luke warm water and bland soap suds. Never twist, scrub or wring the material, Squeeze the soapsuds through the cloth.

Rinse several times and roll in 蒜 towel to partially to day. Press with a not too hot iron.

Stuffed Baked Tomatoes.

"Four large smooth tomatoes, 2 cups coarse staic bread crumbs, 1 cup diced celery..1-2 cup shell- ed and planched almonds, 1-2 teaspoon salt, 1-4, teaspoon pep- per, few drops onion juice, 2. tablespoons melted butter, sugar, parsley.

Cut a slice from the stem end of tomatoes and scoop out seeds, taking care not to injure shape of tomatoes." Sprinkle inside with salt and invert to drain. Mix bread crumbs, celery and nuts, Add seasoning and melted butter and enough tomato puip to make slightly moist., Fill each tomato with stuffing and arrange in a shallow baking par. Cover tops with fine bread crumbs and put a dot of butter in the center of "each. Bake about thirty minutes In a moderate oven.. When done slide a spatula or broad cake turner under tomato and uft Carefully to not platter. Garnish with parsley and serve.

ENTI HALO BACKED

RELOCHROMECO

FILM

ALWAYS USE

BRITISH

SELOCHROME ROLL FILMS ...AND YOU WILL GET THE FINEST PICTURES.

Obtainable from:- Colonial Dispensary The Pharmacy

A. Sok & Co. LongHing- Wing On Co. Sinceri Co. The Boa Co.

DEALERS MAY OLDER THROUGH REISS, MASSEY & CO.,LTD 7, QUEEN'S ED, MADE IN ENGLAND BY ILFORD Limited, lford, London

HONG KONG...

Chocolate Cake with French, Fruit Salad -

Icings

I have been asked for a recipe for a chocolate cake, and here It is.

Cream a quarter of a pound of butter, add three ounces of castor sugar, cream again, and beat in three large egg-yolks, one by one. Sleve six ounces of flour with one ounce of ground rice, half a tea- spoonful of baking-powder and a level tablespoonful of cocoa, and mix these in alternately with two ounces of chocolate which has been finely scraped with a knife, dissolved in three good table- spoonfuls of milk and allowed to cool.

Flavour further with half a teaspoonful of vanta essence,

and finely told in the three whites stiffly whisked. Line a six-inch" cake tin with paper, and pour the mixture into it. Bake in a mod- erate oven for about an hour.

When the cake is cold, put it away until next, day, then cut it across, sandwich it with choco- late butter icing, and, lastly, coat it with chocolate glace icing, de- corating this with the remainder of the butter icing: These icings are made as follows.

Chocolate Butter Icing Put a couple of ounces of "piair chocolate scraped with a knife tablespoonfuls of water. into a small aaucepan with--three Let it dissolve slowly, then boil it till it reduces to the consistence of smooth batter. When it is' cool, add a few drops of vanilla essen- ce. Meanwhile, cream thoroughly a couple of ounces of fresh butter, adding close on a quarter of a pound of finely-aleved Icing - sugar. The sugar should be add- ed by spoonfuls, and each beaten in well In this way you

will avoid making the butter too heavy. Add your cool chocolate preparation to this, and your butter. icing.is ready.

Chocolate Glace Icing

Д

Put three ounces of Anely scrabed plain chocolate into small saucepan with a scant half- gil of water. Dissolve it gently. and then bring just to boiling point. Let 1: cool, and add a tiny piece of fresh butter. Now beat in half a pound of finely sieved icing sugar by degrees, beating, thoroughly to make the icing glossy. A little tepld water may be added if it is too thick, or more icing sugár, if too thin. for coating.

די

When you have finished heat- ing in the sugar, add half a tea-

< spoonful of vanilla esserce, and

warm the Icing very slightly,

2 Oranges, 3 bananas, pound malaga grapes, 12 walnuts, 1 head lettuce. Peel oranges, se- perate into sections, and remove skin from each section. Pect bananas and cut in 1 inch slices. Remove skins and seeds from grapes Break walnuts in small. pieces. Mix all together care- fully and arrange ont lettuce leaves. Serve with orange dress- ing or with cherry mayonnaise.

Cabbage and Pine- apple Salad

3

cups shredder cabbage, 1 teaspoonful salt, cup mayon- nalse, I head lettuce, 3

silces pineapple. 2 tablespoons pimien- tos minced.

Let shredded cabbage soak in. cold water until crisp. Drain thoroughly and mix with the salt and half, of the dressing. Plle lightly or crisp lettuce leaves and place halves of pineapple slices around in vertical position to hold cabbage in place. Top with the rest of the mayonnaise to which the minced pimeintos have been added. Also very nice made with 1 cup grated pineapple mix- ed with the cabbage,

Cream Cake

2 eggs well beaten, 2 cups sifted flour, 1 cup sugar, it cups heavy cream, 1 teaspoonful vanil- la. Sift flour once, measure and add salt and sift together three times. Add sugar gradually to eggs and beat well. Add four alternately with cream, a small amount at a time, beat after each addition until smooth Add vánul- la and bake in well greased pan in moderate óvern for 50 minutes.

FRENCH FRIED BANANAS

Cut in half crosswise, then in Remove skins from 3 bananas, half again lengthwise, making four sections Sprinkle with sait and lemon fulce. Dip in flour, ed with 2 tablespoons water, then in slightly beaten egg dilut Roll in very Ane, dry bread crumbs and fry until golden brown.

stirring gently so that the bubbles FRENCH FRIED EGGPLANT

caused by the beating may be dispelled.

Of course, some people like a plain cake, without icing. If so, they will find this mixture quite Écod.

SMILE AWHILE

A man who had shaved off his beard confided to a friend that his wife had left him..

"When she saw me without my

Pare eggplant and cut lenëlti- wise into strips as for French fried potatoes. Sprinkle with salt and pepper. Dredge with tour, dip in egg dulated with milk or water and roll in fine, dry bread crumbs. Fry uriti golden brown. Drain and salt.

Destá," he explained, "he said: Now I kilow why I never uked -JOU!'"

FRENCH FRIED ONIONS

flour: 1 teaspoon salt: 1 teaspoon 1 egg yolk; cup milk; 4 cup melted crisco. 3 to 4 large onions.

Beat egg yolk slightly. Add milk. Stir in flour, salt and melted crisco. Mix until smooth. Dip onion rings in batter. Place in frying, basket and lower. Into deeper and fry until delicate- ly browed Salt before serving.

What to Order

To-day?

TIFFIN

Stuffed Cucumbers Tomatoes au Gratin

Bolled Chicken with Macaron!

Grated Cheese... Lemon Sounde Lemon Custard Sauce DINNER

French Lentil Soup

Coda la Maltaise

DINNER $1.75

1 Papaya Cocktail 2. Hot or Cold clear soup

3 Hotch Potch ore im soup

4 Poached Snapper shrimp sauce

5 Boiled Silverside Beef

6 Braised Pigeon on toast

7 Lamb Cutlet, Pea eauce

8

Roast Capon and Hạm

Pigeons a la Godard

9

Roast and boiled potatoes

. Veal Salad Rakin Dumplings. Melted Butter Sauce

Stuffed Cucumbers Select large cucumbers and cut them into pieces about 2 inches hong. Take out the centre with a tuttes and fill them with sausage meat. Braise the cucum- bers slowly for about 29 minutes. Dress on croatons of filed bread brushed over, with freshly made glaze. Have soipe round pieces of ham and put on as lids, and pour brown sauce, round A few tomatoes au gratin placed round the dish will greatly add to the appearance of this entrée.

Lemon Sanfie

1 oz butter. 1 oz. Bour, 1 gill milk," 3 eggs, lemon, and about about oz sugar: Melt the but- ter, stir in the four, when blend- ed add the milk, sugar, the lemon" ring grated, and stir until boil- Ing. Remove from steve, beat in the yolks of" eggs, whisk the whites of the eggs to a stiff froth, and stir lightly f Pour the mixture into a well-greased plain. mould and steam very slowly for about 40 minutes Turn on to a hot dish and pour round the base a lemon flavoured custard sauce. French Lentil Soup

i pint soaked lentils. 1 gill white haricot beans, 2 quarts stock, 3 oz. butter, i bouquet of garlic, 1 gill cream, a handful of fried bread croutons, В pinch powdered mint, pepper and salt to taste. Drain the lentils, put them with the haricot beans in a stewpan with the butter and the bouquet of herbs, fry a Hitle moisten with the stock, and cool until the lentils and beans are tender. Take out the bouquet. rub through a aleve, return to the stewpan, add the cream and mint," not let it boil), put the peas and season to taste, heat up (but do croutons in a soup tureen; pour in the soup" and serve.

PINEAPPLE UPSIDE DOWN spoonfuls capers, I

CAKE

14 cups four.

1 egg well beaten

1 teaspoon baking powder

teaspoon salt

4 tablespoons shortening

cup sugar

* cup milk

1 teaspoon vanilla

1 tablespoon butter

I cup brown sugar

4 alices pineapple

add

1 cup pecan meats Sift flour once, measure baking powder and salt and sift together 3 times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg, then flour. alternately with milk, a

Small amount at a time. Beat after each addition until smooth, Add vanilla. Melt on tablespoon but- ter in 8-inch iron skillet. Add brown sugar. Stir until melted. nuts. Pour batter over contents On this arrange... pineapple and of skillet. Bake in moderate oven for 40 minutes. Loosen cake from sides. and bottom. Serve upside down.

CARAMEL FROSTING

13 cups brown sugar

cup granulated sugar I cup milk

1 tablespoon butter Boll brown sugar, granulated a soft ball in cold water. Add sugar and milk until syrup formis

butter and remove from are. Cool to fukewarín, beat until thick dad creamy and right consistency to spread. Make enough frosting to cover tops and sides of two 9-inch layera.

Cherry Salad

Cherry "Baldu

1

Cream cheese and maraschin cherries, combined with sliced pineapple, make a new and colourful salad. Mit enough cherry since with the cheese to form & shiooth paste. had a lew chopped cherries to the mixture. Place a slice of pinexpple: dfi léttuce on each salad plate and Heap the cheese concoction in the

centre of the pineapple alicea.

Coda la Mältaise About 21 15 codfish (middle cut) pint velouree sauce, 1 gill White Wine small shallots (chopped fire); gill white stock, 2 oz butter 2 yolks of eggs, 1 teaspoon anchovy paste. 2 tea-"

teaspoon chopped parsley, small bunch parsley and herbs (Bouquet garlic Wash and wipe the fish well; place it in a stewpan, season" with pepper and salt and add- veloutes sauce, white wine, stock, chopped shallots, and bouquet garlic. Simmer lowly until the fish is done, basting occasionally. Put the fish on a dish and keep warm. Reduce the sauce unti you obtain the desired consisten- cy. Remove the herbs, add the yolks of eggs, work in the butter, and pass through a sieve. Re- turn to saucepan, add the an- chovy paste, chopped parsley and capers, stir a few minutes and pour over sh

Pigeons a la Godard

Bane 2 or more pigeons Pre- pare a forcement of veal, and pork, well season and stuff, the birds with this. Trim the pige- ons, braise them with some places of carrot, onion, bacon and herbs and a little sherry and when ready cut theth into slices and dish up on á hot dish. Pour diver a rich supreme sauce favoured with some of the liquid obtained from braising the pigeons, Garn- Ish with button mushrooms. Serve hot. It is advisable to dress the pigeons on croutons of filed bread.

BURN STAINS ON CHINA

Occassionally a cup or salice acquires a stain which is caused by the end of a cigarette Being left to burn out in the saucer. Such burn stains are rather dif- Acult to remove, and seldom Field to ordinary washing. The best treatment for a stain of this kind! is to apply a paste made of black- lead and methylated spirits, Mix the blacklead to a fairly sta paste with a little of the methyŋ lated, spirits and spread it over the burnt marks. Leave of for some hours and then with in warm soapy water. A stubborn stain may require several appli- cationis.

COOKERY NOOK

For Bombay Toast, make some anchovy butter by poundlig one dunce of Boned, anchovies with the same amount of butter. Melt this it a Baucepaï, arfd"cook in It the beaten yolks of two éštá Bur till it is cooked and crežmy, season it with a little pepper. spread it on your bittered foast; and terve piping hot.

*

11 Black Cap Pudding or Ice Cream

12 Cheese. 13. Fruit,

14 Coffee.

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...

ENTERTAINMENT BUILDING,

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SOLE DISTRIBUTORS

Chicken in Batter French Fried

Choose young roasting chicken. Clean and cut into pieces at the Joints Cook until tender.in boll- ing salted water. Cool thorough- ly. Dry the surface. Dip each piece into batter and drop In deep crisco and fry until golden brown. Batter, 2 cups flour, (Simpson's) teaspoonful salt. 2 eggs and cup milk. Blft four and salt together. Beat with milk and stir into dry ingre- eggs dients to make a thin batter.

USE CARE IN IRONING

The best way to press rough silk is with a warin iron' when the and organdy material is entirely dry. Linen should be ironed when still very wet. Never use

GUARANTEED

PURE&WHOLESOME

DAVIE, BOAG & CO LTD

Maltese Curry

Meit in bacon fat the onions. and tomatoes saved from the Tourain; add one more of each vegetable, and fry: put in a tablespoonful of curry powder,. the apple and one banana cut. in quarters, a pinch of sugar, and Cook'a little more. Add hot water, Bring to the boil, let it get almost dry, add more water, and so on, for quite three-quarters of an. hour, after which the whole thing is reduced to a puree. Finish: by a drop of milk and a whole egg stirred in quickly over the: fire. It makes the curry frothy and soft. Meanwhile, you have tossed in butter whatever....wäs left of the cold mutton. Positively

its last appearance this week.

a hot iron on artificial silk-put a dry cloth over it and use a warta irati.

Seek Value!

Value received is

WAN FRUTAS

CANFRU

CALIFORNIAN FRUITS

Husre

the true

measure of

economy. The labels

on these Canned Fruits are your assurance of thiformly finer quality.

Bote Agents:

Keiss Massey & Co., Ltd.

Tel. No. 28007.

Hong Kong.