1934-03-01 — Page 3

Page

HONG KONG DAILY PRESS, THURSDAY, MARCH 1, 1934.

MORNING

ON

NIGHT

FOOD VALU WHAT THE PUBLIC

LOCHRO

FILM

BRITISH

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

Obtainable from:

Colonial Dispensary -The Pharmacy

A. Sex & Co. LongHing Wing On Co. Sincera Co.

The Son Co.

DEALERS MAY ORDER THROUGH

REISS, MASSEY & CO.,LTD

QUEEN'S RD.;

MADE IN ENGLAND BT

ILFORD Limited, Ilford, London

Try These

Whole Meal Rock. Cake These will also be appreciated on your tea-table. You require

3 eggs. lb. each wholemeal and sugar, 6 or 8 oz. of desiccated coconut. Whisk the eggs till frothy, stir in the sugar, then the meal. then add as much coconut as will make a stiff paste. Drop this in rocky lumps or heaps on to

20 a floured in and bake minutes in a brisk oven.

MANDARIN MARMALADE

As mandarin oranges do not con- tain sufficient pectin or neid to produce a good setting preryd, it is necessary to introduce either lemons or mes. The following recipe, which has recently been evolved, praluces a very palatabie preserve.

O mandarins

1 b. loaf or granulated usgar 3 lumes

pints of water

Squeeze the juice from the man. darins and limes, and then shred the rinds of both as thinly as pos- sible. Put the juice, rind, and the water into a saucepan, bring to the bail slowly and simmer gently for 30 minutes or until the rind is quite soft. The time will depend to some extent on the shredding- if the rinds are finely shredded the cooking time with naturally, be shorter. Add the sugar, boil for 3 minutes and then test for jelling." This recipe produces about 3. 16. of unimalade,

"POTATOES DON'T FATTEN YOU"

Marketing Chief Gives

Women Advice

"I want womon to realise that - potatoes don't fatten and that they, can eat them and still maintain their slim outline," said Captain John Mollett, Chairman of the Potato Marketing Board, speaking at Holland (Lines) potato show at Spalding on the new potato mark- eting scheme to be launched soon. That, he said, was the consider- ed opinion of a well-known dieti- cian. and he wanted the fact to go home.

was

A now source of revenue open to growers, he said, if they could secure the market for potato crisps, the manufacturers of which would give then their business if growers could produce the right kind of potato,

LAKING

SECRETS

To GILMAN & CO., LTD.

Please send me a free FREE copy of Simpson's Realpe

NAMK

"ADDI

booklet.

This 44-page

Recipe Book will be helpful

in

your

home

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It tells you exactly how to make the most deli cious cakes, pies, pastries, etc., without risk of failure-simply by using Simpson's Self-Raising Flour, the best Australian flour ready mixed with leavening ingredients.

No bitter

Economical, time-saving, certain. lumps, no sogginess, such as often results when ordinary flour and baking powder are home mixed. Try Simpson's and see for yourself! Write for the recipe book to day!

SIMPSON'S

* APB

SELF-RAISING FLOUR,

What to Order To-day?

** TIFFIN Savoury Cakes Buttered Kohlrab! Roast Pheasant

Bread Sauce

Creamed Cucumbera Sauce Potatoes Saxony Pudding Golden Syrup DINNER

Cream of Spinach Scalloped Fish Country Captain Buttered Green Peans

Pigeon Ple

Pear Mould- Savoury Cakes

Take a pint of milk, put it in

a tried saucepan, and let it come to "a" boll. Add one saltspoonful of celery, salt, and a little pep- per. Put in a muslin bag, slice of onion, 2 bay leaves, and a spr-

ing of parsley or thyme. Simmer for minutes, then take out the bag. Mix 1 oz. butter and a dessertcpoon of flour with a t- tle milk, and thicken the sauce. "Mince any cold meat and mix with it. Shape into flat cakes, dip in egg and breadcrumbs, and fry in bolling fat.

Soxony Pudding

brown

1 sma stale loaf of bread. 5 oz. sugar, 3 els milk, 5

·eggs, 3 oz. glace cherries, 3 oz. sultanas, 1 lemon, small glass sherry or Marsala, and 1 gill cream. Trim the crust of the loaf (or stale plain cake), out the crumby part into small dice and put in basin. Put the su gar in a stewpan and when of a light caramel put in. 3 gills of milk and goil up. Beat up the yolks of 3 eggs and 2 whole eggs, stir the bolling milk on to this, pour over the bread and add the remaining sugar, glade cherries, cut in quarters, sultanas picked, the finely chopped rind of le- mon, and its Juice, the sherry or Marsals and 1 gll cream. Mix all together and put into a well-

Steam buttered pudding mould. for 2 hours. Serve with syrup,

Cream of Spinach Wash and ball six pounds of spinch. in salted water. Drain and chop very Anë. Put in a stewpan with 3 oz. of butter, salt, pepper, and a little grated nut- meg. Sir until the moisture is almost evaporated; then stir in an ounce and a half of Simpoon's flour, and 3 pints of boiled, milk. When the mixture has boiled for a minute

from remove stove, rub it twice through to the pan. Stir and heat it well without bolling it. Add a little more butter and half a cup of cream. Serve with fried bread- crumbs.

Country Captain

Remains of poultry." game, or rabbit, butter for frying, one des- sertspoonful of curry powder, 2 or 3 tomatoes, I onion, 1 teaspoon- ful of minced parsley, pepper and salt. Slice the tomatoes, work in a little stock, and rub. "through steve. Add the 'cfirry powder. pepper and salt, and simmer for 15 minutes to cook the curry. Cut up and trim the poultry and game, dip each piece into four, and fry in the hot butter until delicately browned, then fry the sliced onion. Dish the meat, pour the tomato

PRAWN AND PINEAPPLE SALAD

18

For light luncheons it is useful" to know of a new and delicious salad which may be easily pre- pared Prawn and pineapple salad

very popular among women One cup of shopped pineapple should be mixed with a full cup of prepared prawns. Add two sprigs of chopped olive and salad Arrange and pepper to taste.

on a bag of crisp lettuce leaves and pour over salad dressing. If desired a few chopped nui.

FRUIT SALAD

When sliced oranges are added to a fresh fruit salad 'they fre- quently makes the salad a little bitter. To avoid any danger of this slight sourness the orange quarters "should be placed on a separate dish for a time, and - sprinkled with a pinch of salt. The salt will soon banish any bitter. flavour and make the or anges sweet. Leave them for about fifteen minutes and then they may safely be added to the fruit. The appearance of a fruit salad is often marred by the ap- ples having become discoloured This can be avoided if the apples are sliced into a bowl of cold wa- ter and allowed to remain there, until the salad is ready to be ser- ved. Then drain them and stir into the other fruit........

FRENCH WAYS WITH FISH

We can dividet cooking" of fish into three classes: cooking by boiling, by frying and miscell- aneous methods. The latter should be prepared according to whatever reciple you are using. but for the first two, which are the more usual, there are certain general rules which should be ob-. served.

"To get the best results from 'holled fish,'"the fish should not be boiled in plain water, but in a 'court bouillon' which makes all the difference to the flavour of the fish."

Even the dullest of plain bolled fish can be made delicious 11 cooked, in this way and servéd, say, with a "Sauce Hollandaise." or even with melted butter and lemon juice.

When "frying fish" we must take great care that the 'cleaned

SHOULD KNOW

GOOD HEALTH is priceless. Unfor

tunately with the majority of us it is not permanent Headaches Nerve Strain-Cold and Flu acracks are every- day complaints. and minor complaints can develop into serious possibilities What the Public want to know is what safeguard have we in taking Medicine for relief? What is its standard of Purity? What effect does it have on the System?

The answer about 'ASPRO' is that it con- forms to the standard of purity laid down by the British Pharmacopoeia (the guid ing authority of the Medical Profession) 'ASPRO' has a proved reputation of 'fif- teen years' standing with the public throughout the world. "ASPRO' is safe

sure and effective. It does not harm the heart, and there are no injurious after effects.

ASPRO

Does Not Harm the Heart

5 MINUTES

FOR RELIEF WITH 'ASPRO'

There is nothing indefinite about 'ASPRO." Its service is QUICK-safe, efective and definito. It gives you ra- lief in 5 to 10 minutes and then goes ou to dispel or dissolve the cause of the pain, allowing Nature to effect its owa cure. Furthermore, you get no harmful after-effects from 'ASPRO, as it is speedily eliminated from the system a few hours aftor being taken. I; neither dopes, dendens for drugs,

HELP OTHERS- WRITE US ABOUT.

ASPRO

Help others and you help yourself— it's an unwritten law. So in the in torest of other, write and tell us how

ASPRO' has helped you.

If you kaew the good you do you wouldn't wait a minute.

and prepared fish is wiped quite SERVING · LIVER

dry, before dropping it into the .bolling fat.

If you have fried nsh often, the best plan is to keep a separate frying basket for fish only. The

FOR VARIETY

best fat is (perhaps a mixture in A Change from Chops

equal parts of pork and beef. (the part round the kidney), which you melt yourself and clarity from time to time by dropping a little cold water into he fat (This must be while it is hot.

done with care as it makes the hot fat splutter in all directions.) After this clarification all bits of gritty matter will'drop to the bottom and you then pass the fat "through" a "muslin,

The most important .thing about the actual frying is that the fat must be really boiling be- fore you put in the fish; this you can judge when you see a thin blue smoke arising from the pan. or basket. When the fish is cook-.. ed, drain of all the fat and stand..... the fish on paper (in a hot place) for a few minutes-this will ab- sorb all the fat. Sprinkle with salt" and serve at once,

RECIPES

Court Bouillon (liquid for boil- ing fish. Put in a saucepan two pints of water, a carrot, an, onion an onion stuck with cloves and thyme, parsley and bay leaf tied Add salt, coarsely together. ground peppercorns and a table- ..spoonful of wine vinegar. Cook for twenty minutes before putting in the fish, which should posch gently until cooked.

and Stews

We housewives are very apt to get into a rut in our table ser- vice, and serve the same old stock dishes over and over again, instead of varying our menus and improving our dietary by the use of some of the less commonly served foods

Steaks, chops, roasts, and stews succeed each other in more or less regular order, but these might well at times give plaće to some other meat dishes which would add variety at moderate cost. Take liver for instance, You don't like it? That may be because you haven't had it pro- pry served-just fried until it is hard and leathery, so that it is wonder it is unpalatable.

Cook Slowly.

Liver is exceedingly rich in hitrogen and also in Its vitamín contents, but since our medical men: discovered its wonderful. food values it has gone up in’ price amazingly,

While some may claim that liver la difficult of digestion, that is apt to be because it is not cooked slowly enough, or perhaps not thoroughly mastered,

Calf's liver ranks highest in cost, but both lamb's and beef Iver are good and palatable If carefully prepared.

Rouget an Beurre Blanc (Red Mallet). Clean the red mullet. dry them well, make a few cuts with a sharp knife across the fish, sprinkle with salt and pepper, paint with olive oil and grill them on both sides on a moderate are for about ten to fifteen min utes (five to eight minutes for each side)." Put the fish in a hot serving-dish and serve with a

Beurre Blanc Badcd eithored with it; poured over or in a hot sauce boat.

Ways of Serving There are many Interesting and appetising ways of serving liver Because of its leanness, liver needs some form of fat served as an adjunct to it or blend that is why

we have liver and bacon. It is the reason also for the covering

Try ASPRO for

Headache

Temperature

Rheumatism Malaria

Neuritis

Dengue

Sleeplessness Sciatica Toothache Gout # Earache Lumbago Neuralgia Sore Throat

Asthma Colds Influenza Hay Fever Feverishness Irritability. Periodical Pains Peculiar

to Women. Alcoholic After-Effects.

ASPRO is Woman's Best Friend

women,

of Possibly... the greatest neers *ASPEO

for whom ASPRO' has a special charm on

Bre

account of the varied periodical experiences with which ail wonen surely know familiar

DON

just what a wonderful soother and pain dispeller "ASPEO' is. Millons of women throughout the World regularly take ASPRO, the medicine, sure and effective

ve their pain and accompany ing physical depression, who before "had to resort is dangerous drugs, narcotics or opiates. The arder atanding woman uses 'ASPRO

to

of braised liver with pork fat or

pacon.

When used in combination with some starchy vegetable and some Inom of acid, liver forms a round- ed, balanced ration for occasional. Use and is particularly adapted

It

to service as a one-plate meal

A Delicacy" Then, don't forget that chicken livers are great delicacies. Beems foolish to roast the liver with the chicken or to chop it up in the gravy, which is really good this addition, enough without

when by laying it aside, one may have a choice of attractive dishes for breakfast or luncheon next -day, such as chicken liver omelet, livers en brochette, timbales, cur- ried livers, etc.

Use liver for "variety; cook it slowly and take special care to masticate it thoroughly.

1ven?

Have you ever tried French fried Cut Lamb's or calf's liver into 14inch squares. Roll .in flour to which salt and pepper have been added and try about one and a half minutes in 'hot

deep fat. Garnish with strips or curls.of bacon and cut lime" and without tomato serve with or

sauce.

-CHESTNUT SOUP.

Chestnuts have been very much in the news of late, and perhaps this recipe for Chestnut Boup may be useful.

Shell, blanch, and peel half- a Put them pound of chestnuts. into a saucepan with a couple of ounces of butter and a finely chopped amall onion, put on, the ild, and fet them cook gently for half an hour, when they should be soft enough to pass through a fine sieve.

To the ensuing puree add pep per and salt, a little brown sugar If you like, and enough stock to thin it down to the consistency

Col

Flo

COLDS OFF THE

‘ASPRO

CAN DO IT TOʻNIGHT, Most children are subject to Tooth- sche, Earache, Colds and sudden bursts of Temperature. ASPRO can be afely given to children so affected, It will soothe the pain away and quickly reduce Temperature.

HOW TOM

ASPRO

GIVE

TO CHILDREN

Two simple methods of giving ASPRO to the kiddies azer (1) with a little milk; or (b) break the tablet op and administer in a teaspoonful of jam. The dosage is: Children 8 to 6 years, tablet; 6 to 14 years, 1 tablet 14 to 18 years, 1 tablets. ASPEO like any other medicino should not be given to habies under 3 years of age without medical advice.

Dodwell & Co., Ltd.

Distributors.

Tazzz Packinga : 5′z, 10%, 27%.

POTATO SALAD

Take 'alb, cooked new potatoes, 2.hard boiled eggs, i ping salad dressing, 2 medium toplatoes, 1 teaspoonful chopped spring onion, a little chopped parsley, a few radishes, mustard and cress, and seasoning. Slice the potatoes and radishes and eggs, place in layers in the salad bowl, sprinkling each layer with, a little chopped onion,

parsley seasoning,

and salad dressing. Repeat the layers till all ingredients are used, coat with salad dressing, and garnish with radishes cut into rose 'shapes and mustard and cress,

Kentish Pudding Ples Make some good short pastry or rough puff-pastry, Line: 12 pattypans with it, and make this mixture; Mix † oz, of ground rice to a cream with a little cold mi and boil the remains of i gill of; milk. Then stir it into the ground fice and stir over the fire until It thickens. Add :'}'oz, each of butter. and sugar and a few currants, and when the mixture

cools add the egg well beaten. Then divide the mixture evenly in the tins and bake in a quick oven 8 to 10 minutes.

SMILE. AWHILE

Now that young Dashleigh's father has given him a car he fa Just like a vacuum cleaneí:

How 3?

He goes round picking up all the-little bita of flùm he can, finding, Wife's Mother (to gardening son-in-law): I hope you're being careful when you dig up a

worm, Richárd. Remember it can feel and think just as well as you can."

required. Simmer for Ave or sh minutes, and at the last stir in teaspoonful or less of lemon Juice. Berve with fried croutons."