1934-03-15 — Page 2

Page

HONG KONG DAILY PRESS, THURSDAY, MARCH 15, 1934.

NIGHT

The Convalescent Child

MORNING

NOON

FOOD VALUE

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.

A SILVER POLISHER

A few odd allver things such 4s egg spoons and cruts, tarnish quickly and have to be polished more frequently than the rest of of the table silver. "It is con venient to keep a specially pre- pared leather always at hand for rubbing up these things. Choose a soft new washleather, sprinklë it all over with plate powder of

some good make, and rub the powder into the leather until t

is thoroughly impregnated. Then shake the leather to remove any superfluous powder. An

even

HONG KONG

Perfect Pancakes

So much has already been wrliten about panackes and their numerous manifestation that it

more convenient pollsker may be made by trimming the edges of a plece cf washleather treating. It with powder in the manner.des- I's a little difficult to find any- cribed, and statching it into a

thing new. Here, however, are backing of of baize-Lancaster three recipes which might be cloth.

tried.

SIMPSONS BAKING

SECRETS

To GILMAN & Co., LTD.

Please send me a free FREE copy of Simpson's Recipe.

booklat,

KAME.....

"ADULINE

This 44-page

Recipe Book will be helpful in your home

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 Australlan flour ready mixed with leavening ingredients.

Economical, time-saving, certain. No, bitter 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

3 6PB 1

SELF-RAISING FLOUR.

Make some pancakes in the us- ual way, but very thin, and spread each with some thick puree of pears flavoured with vanilla Fold each pancake in four and arrange them all on a' dish, sprinkle them " with sugar and glaze them qickly with a salamander, or under the " gas-grill. Then pour over some curacao, arid set it alight as you bring the dish, to the table.

For the second recipe you will 'want a little Armagnao. which you must add to the uncooked batter with a little orange-flower water. Make your pancakes ag thin as possible, and when cooked sprinkle them with Ane, sugar. roll them up," and serve them as they are on a long dish,'

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.The third is simpler. Make your pancake batter, and cut some peeled and cored apples in the thinnest slices possible. Mix. these with the batter and cook the pancakes in the usual way, powdering them with sugar on serving.

The apple-slices must be very thin indeed-as thin as paper-or they will not be cooked in he same time as the batter. This sweet can be improved, if the slices of apple are Brat soaked for a little while in apple-brandy, which some know as Calvados. others as Apple-Jack.

HINTS FOR COOK

and

When adding eggs to the cake mixture make sure they are fresh.. Break them separately into a cup. first; one musty egg will spoll the, whole cake. “

Tripe and tomatoes cooked in casserole with some stock make

a savoury dish and a change from the usual tripe and calons,

To blanch almonds for cakes plunge them into a bowl of boll- ing water for a few minutes. Drain off and pour cold water over them. Leave for Ave minutes, then rub briskly in a coarse towel to re- move the softened skins.

Breakfast for the young child usually should consist fruit cer eal, toast with butter and milk A strip or two of bacon cooked crisp and drained of fat.may be served occasionally, There is no objection to egg for the child's breakfast now and then on days when he is not having, egg, for dinner or supper.

Making and Baking

was

A Cake

the

cake-heavy. or did the fruit fall to the bottom? Hefe are somehints which will help readers who have difficulties in cake taking.

Whether you rub the fat into the flour, or cream the sugar and butter, it is most important to have he best quality flour and it must be dry. Damp flour will spoil a cake.

Flour, baking powder and salt should always be rubbed through a sieve before adding them to the other ingredients.

All ingradients should be care- fully weighed or measured. It is easy to misjudge when guessing. Carefully greased and lined ins are worh he extra trouble,

See that the oven is hot to re- ceive the cake, avoid draughts and never bang the oven door.

Use a wooden spoon for mixing. and. if dried fruits is used, rub it in a little flour before adding it to themixture. Cherries especi- ally, as these are inclined to fall, to the bottom.

||

Once the cake is in the overi, do not open the door for at least fifteen minutes, and do not at- tempe to move the cake whilst the mixture is still soft.

Is It Done?

If the cake browns too quickly, gently place some folds of grease- proof paper over the top.

To test it, it is cooked through stick a warmed skewer down the middle. If it comes out quite clean, the cake is done, but if it la sticky, let the cake "remain in the oven a little longer.

It is a good plan o leave it in the tin for a few minutes before turning it on to a wire rack to cool. The cake will shrink and you will be sure of turning it out without breaking.

#

Have the oven ready to receive the cake. Don't make the cake and keep it waiting for the oven to heat, or you will good results.

never get

CAKES FOR TEA

When well made these cakes are light and digestible and certain to be popular with young and old. Break four eggs into a bowl, beat thoroughly, and add five aunces of caster sugar which has been slited and warmed, Place the bowl over a pan which contains boiling water and lightly whisk the content for ten minutes. Remove. the bowl from the heat and whisk for a further ten minutes. Sift in Ave ounces of Simpson's flour which has been

Convalescence in children is often harder to handle than the illness which went before it. Hartly because there are по longer sucht definite rules to be followed and partly because children, like "grown-ups, are al- ways laclined, to be "difficult" when they are getting better, Anyone who has tried for days" on end to amuse a convalescing five-year-old knows that it may Easily prove much more tiring than nursing him was, na well as much less satisfactory from the * point of view of results.

-

The proper handling of eon- 1alescerice is immensely impor- tant; one needs to be so sensible and neither try to hurry the business nor acquiesce in letting it drag on for ever, with a child is mostly a question of going slow so as to guard against "re- lapse. while endeavouring at the same time to let each day show some return to the normal, some relinquishing of the habits of IESS The "habit" difficulty is a real one. Small children get in- to the way of things with amaz- ing quickness, and, because while they were ill they have had to be washed and fed are likely on recovery to refuse to wash and dress themselves. In the same way, having grown accustomed to constant light, fire, and atten- dance, they will object strongly. to the removal of these amenities.

On the whole, however, they have to be kept back, since they Are even 'less capable than grown-ups of judging what their recovered strength is equal to. It is not an uncommon thing to find a child really one day and apparently all right the next. One says how surprisingly. quickly he has picked up, and it Is true up to a point, but it is as well to realise that he may go down again equally quickly, Is sudden recovery is a specta- cular triumph of mind over mat- ter, but it needs a good deal of patient effort to establish it as a permanency, writes I. M. C. In the "Manchester Guardian."

Games

The thing to do is to insist on routine which includes consi- derable, though lessening, periods if rest. and at the beginning only the briefest periods of being

*** up." After severe lness the convalescing tims is bound to be long, and special provision must be made for play in bed. Some kind of bed-table will be neces- sary and a steady bedside table of suitable height as well With these, building becomes a possible occupation, the "brickbox being at the side and the work in pro- gress on the bed-table.

With a five-year-old, it would be unreasonable to forbid messy pursuits just because they have to happen in bed. At the risk of solled sheets one must. I am sure, allow plastacine. scraps. bubbles, even painting-certain precautions being taken for the avoidance of acidents, such as the stipulation that 'no water shall ever stand actually on the bed. On these occasions some form of top and bottom draw sheet is a good "scheme and an

overall pillow-allp.

Food is the great problem. Contrary to what one might ex-, pect, a child's appetite is, as a rule, not easy to tempt. He is inclined to be suspicious of un- familiar dishes, however attrac- tively got up, and, unless really / hungry, will accept only what he has been accustomed to regard as a treat, which, unfortunately. except in the case of fruit. will probably be something indigesti- ble. For instance, he will at- tempt chocolate biscuits or cream- buns or other "party"" food Just from habit, though he may be unable to eat them.

Only things which are actually nourishing should be given, so that none of the effort of eating is expended, uselessly. "All ordin- ary sugar, for example, both in cooking and for use with pud- ding or fruit, could be replaced by glucose, and, no biscuits given unless of a quality to insur ethat. they have real food value. Simi- larly, soups and gravies should be packed with "goodness," so that the merest sip of them counts for something. Variety is of the Arst importance, and any definite aversion, even to milk. must be respected,

thoroughly dried and slightly warmed; add a few drops of vanilla, almond, or lemon flavou- ring. or the Anely grated rind of half a lemon, and a pinch of baking powder. Bake in small greased tins in a moderate oven for about Bfteen minutes. When cold a little of the cake may be. cut off the top and some whipped cream or jelly inserted or they may be cut in halves and sand- wiched with Jazy,

RICKSHAW

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Gives appetising ZEST to fish, game, chops, steaks, soups, stews, etc., etc.

Yorkshire Relish

BOLE AGENTS

REISS, MASSEY & CO., LTD. AFB, 3

KEDGEREE VARIATIONS

Here are two more recipes for Kedgerce. The Erst one is for an Indian dish of Fish Khichree, as it is called. Mix a quarter of a pound of boilded waxy potatoes, two hardbolled eggs chopped fine, and a cupful of boiled rice. Sea- son with salt and plenty of pep- per. Melt a couple of ounces of butter in

a pan and, before it liquefies, add half a teacupful of milk. Add the fish mixture to this, and stir quickly till it heats through. Note that the potatoes should not masti.

די

The other is for the French Cadgery de poisson. Melt some butter in a stewpan or casserole,.. and put into it a chopped onion and let it brown very lightly. Add some unwashed rice (half a hand- fül for each person), "and cook It, stirring it now and then, till it assumes a very light colour and becomes opaque.

4

Pour in about enough water or stock to cover it; put on the lid, and, after it has come to the boil, leave it in a moderdate oven for about twenty minutes, when it should be cooked and the stock absorbed.

Now make a while sauce, sea- soned with salt, pepper and nut- meg, with a little chopped pats- ley. When the sauce is ready add the faked fish, the chopped up hard-boiled eggs, and season with a little cayenne or a good pinch of curry powder.

Now put half the rice in a deep dish or timbale, and spread on it half the fish, eggs and sauce. Cover again with the rest of the rice, and on this put what re- mains of the Ash mixture. Serve quickly before It has time to lose its heat, which it may do very. rapidly..

'SADDLE OF HARE

--

This dish is of no vise to those who cannot afford the time for.. basting'or, as a preliminary, for e larding. "But it is well worth the trouble, and should appear on our table at least once a year

Cut the saddle out of the hare, and shorten the ribs so that the.. joint stands firmly in the baking- dish Lard generously the fillets that is, the meat on each side of the backbone-with fat bacon. There ought really to be "two strips on each side for every inch.

Now put it into the pan on too of two bay-leaves, a spring of thyme (or a good pinch of pow- dered thyme), and, à couple of cloves. For convenience in mak ing the sauce, these should be tied in a muslin bag.

Cover the saddle With good slices of fat baçon, and roast it in the oven for about half an hour. according to the age and size of the bare. Be particularly careful to baste it every five minutes, so as to ensure its tenderness. Then pour over it half a pint of cream, and baste with this once or twice for five minutes longer

Dish the saddle, and pour over it the rich coffee-coloured crem sauce, which you have mixed well together, after removing the herbs.

Some like to serve cranberry jelly with this, which is perhaps more suitable than the usual red currant." When I was given this dish the other day it was accom- panied by a purée of chestnuts, which might well be remembered.

"GARDEN FRESH"

PAULAR.LTD BOSTE

BEAULAH COOKED PEAS ARE ALWAYS

GARDEN FRESH

BECAUSE THEY ARE PACKED

AS SOON AS PICKED.

ORDER SOMË TO-DAY

BEAULAH'S COOKED PEAS

Agente

LINCOLNSHIRE,

REISS, MASSEY & CO., LTD. 7, Queen's Road, Central,