1934-03-15 — Page 3

Page

MORNING

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

NOON

NIGHT ★

FOOD VALUES GIVING THE WORLD

WHITTAKER'S

HIGH

CLASS JAMS

Well worth looking

into "

TIFFIN DISHES

"Have you tried Boudinettes of Cold Veal? You can make them with any cold meat, really, but if veal is not used you must omit the lemon." Regquired:

Half a pound of cold veal. Haif a pound of cold bolled

potatoes.

Two teaspoonfuls "of chopped

parsley.

Two teaspoonfuls of chopped

onion.

One teaspoonful of salt

One teaspoonful of grated le-

mon rind.

Half a teaspoonful of pepper. Chop the meat finely, or put it through a mincing machine, Rub the

potatoes through a sleve. Mix together the meat, potatoes, parsley. "onion, and lemon rind. Season to taste. Beat up and add the yolk. and, if necessary, a little stock or milk. Smooth the mix- ture evenly on a plate, mark it with a knife into equal divisions... Work each division into a pretty shape. Brush them over with beaten egg rnd cover them with crumbs. Fry them in plenty of

Assorted-1 lb. glass jars Strawberry Gooseberry Raspberry Marmalade

Red Currant Jelly Black Currant Jelly frying fat from which a bluish Blackberry

Apricot

Peach

Damson

Retailed by all good dealers.

Sole Agents:

smoke is rising. When a golden brown, drain them on paper and serve on a hot dish garnished with a little parsley.

Saute Kidneys in cases.

Reiss, Massey & Co., Ltd. Required:

7, Queen's Road, Central,

A SIMPLE OMELET

or

Nothing could be simpler more delicious than a well made omelet and to be successful it does not have to be of, the Soufle variety. The ordinary French omelet requires little, beating.

17

Toinato omeiet makes a satisfac- cory meal when one wishes to dis- pense with meat. Try this easy recipe for yourself?-

"

3 eggs; 2 tablespoonfuls water, i oz. butter, 2 medium sized tema- toes. Seasoning to taste.

Cover the tomatoes with boil- ing water, and in 2 or 3 minutes peel them, and cut them ir pieces," removing the stalk and most of the seeds.. Put them into a small saucepan with about half the but- ter, pepper, salt and, if liked, a pinch of mixed herbs. Simmer over

a gentle heat for 10 or 12 minutes or until soft and pulpy.

an

To make the ornelet, break the eggs into a basin, add the water, pepper and salt, and beat them up lightly with a fork. Melt the remainder of the butter in omelet pan, and when sizzling hot pour in the eggs. Break them up with the back of the fork un- til they begin to set, then slip a pliable knife round the sides, and tilt, the pan so that the liquld part runs underneath. Do not over-cock the omelet, but as soon as possible roll it up in the form of a bolster using the knife, and slip it quickly on to a very hot dish. Pour the tomato mixture round or over it. To make # more substantial dish serve a few rashers of fried or grilled bacon with the omelet.

COFFEE AND BANANAS

SWEET FOR THREE

Three bananas, one gli cream. strawberry jam, dessertspoonful coffee essence, two eggs, two des- sertepoonstul castor sugar, one and a half teaspoonful gelatine.

Separate the yolks from whites of eggs. Beat yolks and sugar together till they become too stif to work. Mix in the coffee essen- ce. Beat egg whites to a very stiff froth, and mix into the bea- "ten yolk. 'Melt gelatine in a little warm water, beat this into the egg mixture, and continue to Beat until it begins to set. Turn into a moistened mould and leave in a cold place to set.

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Halve the skinned bananas length-ways, and scoop out with a teaspoon a deep groove down the centre of each portion. Fill half the groove with whipped cream and half with strawberry Jam. Stick the bananas together and arrange them round the cof- fee sponge when it has been turn- ed on to the "serving dish. corate the sweet with the remains of the whipped cream.

De

Three or more sheep's kidneys. One ounce and a half of mar-

garine.

Half an ounce of flour,

One gill of brown sauce.

One teaspoonful of chopped

parsley.

Salt and pepper.

A small piece of onion,

Thin slices of bread.

A little ketchup or Worcester

"sauce.

Skin and core the kidneys and slice them very thinly. Sprinkle them with salt and pepper. Chop the onlon finely. Melt the mar- garine in a small pan, put in the onion and fry it a golden brown Next add the kidneys and cook gently for about five minutes then put in the flour, stir it over the and add the sauces. When it boils. draw the pan to the side of the stove and let it simmer gently for five minutes. The slices of bread must fit some small ramekin cases, fay them a golden brown, put one at the bottom of each case," fill up with the kid- ney mixture. Sprinkle a few browned crumbs and chopped parsley on each and serve as hot as possible."

Ham Savouries

A delicious course. quick to make, to add to dull meal.

Cut six rounds of bread, about three inches in diameter. Melt four tablespoonfuls of butter, and dip each round in butter and then in grated cheese. Place plain side down on a buttered dish, add a slice of ham, and cover with an- other piece of the bread with the grated cheese side

next the ham. Brush top of each savoury withmelted butter, bake in oven till delicately brown (about ten minutes), and serve with tomato sauce,"

SPINACH AU GRATIN

Spinach 1s such delicious vegetable that we should seek other ways of preparing it than en branche or a la treme. ΤΟ cook it au gratin is a pleasant change.

Lightly brown some butter in a pan, and toss your cooked and well drained spinach in it. Add

a little grated cheese and cook for a short while longer, then arrange the spinach in a fireproof dish which you have first bus- tered well. Sprinkle plenty of grated cheese over it, and then melted butter, and brown it in the oven.

A somewhat similar. fashion makes an excellent light lun-" cheon dish. Cook the spinach, pass it through a sleve. and season it. Add the beaten yolks of three or four eggs (according to the amount of spinach) and also some grated cheese. Put it all into a buttered fireproof dish and scatter oven it some fine flakes of cheese. Brown it in the oven...

When the browning is half complete arrange round, the spinach a circle of poached eggs which have been masked with Bechamel sauce mixed with grat- ed cheese.. Let all finish brow- ning, and on serving pour round the dish a well-seasoned tomato. sauce.

A Simple Dinner Menu for Four

Tomato Soup

Half-pint milk, half-pint water. half-cupful breadcrumbs, one small onion, hall-pound. toma- toes, hall-teaspoonful «sugar, one- ounce butter, pinch bicarbonate soda.

Put milk, water and crumbs Into a pan, add the onion stuck with a couple of cloves, a sprig of parsley, and a bay leaf. Heat slowly, and cook until the liquid is well seasoned. Strain, and rub through`a sleve, Skin the tomatoes, crush them, and cook with the sugar and butter for a quarter of an hour. Sprinkle in the bicarbonate of soda, and rub through a sleve. Add the tomato puree to the milk mixture with more milk if necessary, re-heat, season to taste, and serve with crisp toast.

Chicken Moulds

hicken. haif cooked ham.

"Use one, and a half breakfast- cupful finely chopped cooked.,

cupful chopped small teacupful breadcrumbs, two beaten eggs, half pint milk. tablespoonful melted butter, tablespoonful, Hour, small chopped onion, and seasonings of powdered sage. pepper and salt. Mix these in- gredients well together, and

divide into four small buttered moulds. Bake in a moderate oven for twenty minutes, setting the moulds ir. a pán containing 2 little boiling water to prevent burning.

Chocolate Pudding

Soak one and a half cupsful breadcrumbs in two and a half cupsful milk for ten minutes.

Add two beaten eggs and two tablespoonsflu or

grated choco-

late melted in warm milk. Stir well, and add a pinch of salt and half a cupful of chopped seedless raisins. Turn into a Buttered" mould and steam gently for two or three hours.

Serve with whipped cream.

Cheese-paste Savouries

Two ounces ounces butter.

Roll the paste thin and cut it into two pieces of equal size. Beat together two egg-yolks and one egg-white, stir in the grated Parmesan and Gruyere, the melted butter, seasonings of salt and pepper.

and a dash

of cayenne. Mix to a paste, spread this on one half of the pastry, cover with the other half, cut into "Angers," brush with the remaining egg-white, and cook in the oven for ten minutes. Pile. on a hot entree dish and 'garnish with parsley.

eggs.

one and a half Gruyere cheese, four puff paste.

two ounces

NIGGER'S HEAD

This is an amusing and de- corative sweet, Make some cream of rlee favoured with vanilla, and let it get cool. Mix in a couple of tablespoonfuls of thick cream, put it all into a water- rinsed pudding basin, and let it get cold.

Turn it out, and mask it with a chocolate sauce, which you can make by melting, three ounces of grated chocolate with a spoonful of warm water and a piece of butter the size of an egg. When this is cold, whip up some cream stiffly, and arrange it like a tur- ban on the Tete de Negre.

SMILE AWHILE

YOUNG BEETROOT

Cooked when not quite fully. grown the beetroot is more deli- cate in taste than when it has attained its full size and those who have this vegetable growing in their gardens might do worse than dig up a few roots now. Of course, it is wise to leavè a fair supply in the ground for future use." but young beets, cook much more quickly than old ones that to economise in fuel, if for no other reason," it is a good idea to use while quite young.

WHAT IT SEEKS

HAS MADE

ASPRO

OF INTERNATIONAL IMPORTANCE

There must be a reason for the world- "wide reputation of 'ASPRO as the medicine which conforms to the stand- ard of Purity laid down by the British Pharmacopoeia, the guiding authority of the medical profession. The world had been seeking a medicine in unit form that could be used for numerous com plaints medicine that would give. quick service in relieving pain-one that would bring sweet sleep to the sleepless -relieve headaches and reduce feverish

conditions and attacks of Colds or 'Flu,

'ASPRO' on account of its Anti-pyretic and fever reducing properties and being. "after ingestion in the system, a Powerful "Germicide--a solvent of Uric Acid-

an anti-periodic-an antiseptic, and an anti-fermentative, fulfilled a need the whole world desired. 'ASPRO' does not harm the heart. Being Pure. Safe and Effective in quickly restorg such numerous conditions of ill health, the world-wide appreciations of 'ASPRO' made it become of international im- portance.

Why ASPRO Try 'ASPRO for

Has a Universal Sale

The one big

renton Why "ASPRO has a universal sale is because it has a universal use, It helps all from children to parents. It relieves all kinds of aches and pains. It is the quick- est finisher of colda and influenz evar discovered. It relieverbeu- matiem ie one night, and saves many a good tooth if it is taken. You don't even for tooti

toothache. have to lay up to tako "ASPRO. You can take it in trams, traina, car, office, at home, anywhere, everywhere, with quick results- it is the same.

To prepare the beetroot for table remove the stalk without catting too near the root, wash carefully, put into a saucepan of" boiling water, cover, and cook till FASTING AFTER FEASTING the skin will come off casily. If required as hot vegetable quickly remove the skin and serve .whole lightly coated with good white sauce. But if the beetroot is to be used cold peel when cool, cut into thin rounds, arrange in a glass dish, sprinkle with a sus- picion of fine white sugar, add a few drops of vinegar, and leave for a short time before serving.

Those who like pickled beet- root should make this relish now. Bake the washed beets in a moderate oven till tender, allow to cool, remove skin, cut into rounds half an inch thick. and put into jars, Take sufficient malt vinegar to cover the pre- bared beetroot, boll up with small quantities of salt grated hor- se-radish, whole. black pepper and Fallspice, leave till cold, and then

strain over the beetroot. and tie down..

Salmon with Mushrooms

Cover

Melt the butter in the casserole, and in it cook the salted and peppered salmon, turning it once' during the cooking.

It is impossible to give a time. for this, as #t" depends on the Jones was nothing if not gall- size of the cutlet, but you must ont, but he always said the wrong

arrange so that you can add to thing, Mrs. Brown, who was ex-the salmon, and let them cook

actly the same age as her hus band but would not admit it, was. entertaining some friends Jones among them.

"My husband is 40," she was saying, "You wouldn't believe it, but there's actually 10 years dif- *ference in our ages."

C

**Impossible!" Interposed Jones, andous to say something agree- able," "I'm sure you' look "quite as young as he does."

with it, half a pound or so of peeled and quartered mushrooms just at the time which will allow for their being, finished at the same time as the fish,"

Take fish and mushrooms out, keep them warm on a dish, pour same cream into the casserole, and let it boil for a few minutes so as to thicken. Then pour it over the cutlet, and you will have something amazingly good, if a little rich.

By A Woman Doctor

Headache Temperature Rheumatism Malaria Dengue

Neuritis

Steeplessness Sciatica Toothache Earache Neuralgia

Colds

Gout Lumbago Sore Throat Asthma

Influenza Hay Fever. Feverishness Irritability

Periodical Pains Peculiar

to Women.

Alcoholic After-Effects.

GALANTINE OF BEEF!

» Ingredients.-1 lb. raw steak, lb. bacon ends, 1 tea-cup white crumbs, quid to bind, pepper,

Use "ends of bacon" for this dish, or scraps of cold tongue, spiced beef, or pickled pork may be used instead. If none of these flavoursome additions are avail-

able.

a small tin of meat paste. Cooked beef, mut- ton, or veal may be used instead

There is much to

salt. be said in favour of the old custom of re "gular fasting. In fact all re- ligions throuybout the ages have advocated fasting in one form.or other at certain times' and sea- sons. The principle of fasting no doubt had its origin in the old Mosale law but this had nothing to do with religious exercises and was purely hygienic rule for safeguarding the general health of the community. Unfortunate- ly to-day we have, lost sight of that valuable point.

If each of us conformed always to a proper dietary, there would be little or no need to talk about fasting, but this ideal state of affairs is almost Impossible of realisation in our modern state of cvilisation. We are constantly. though often unwittingly, de- manding of our digestive system 2"great deal too much work. This is especially the case at holl- day times, and so, if we are wise, we follow a season of feasting with a period of rest, if not of. actual fasting.

Light, easily assimilated meals which give the digestive organs as little as possible to do should be the order of the day. When such a course is followed it will be found that there are fewer ill- effects from over-indulgence in rich foods. There is no need to be a "k-joy" and to abstain at all times from the good things of life. It is simply a matter of using commonsense, and in this instance of balancing the feasting with a reasonable amount of fast- ing afterwards.

Mi

A day's starvation will never harm the normal. healthy man, woman or child; in most cases it will be found beneficial. But

se

of fresh meat, but in that case a beaten egg must be used to bind, mince the beef and bacon, put

the into a baštri, along with crumbs, a good dust of pepper,

and a little salt (the bacon will supply almost all the salt neces-- sary). Molsten to a stiff ball with water, stock, gravy, sauce, or a

little strained soup which has coutained no green vegetables, Turn out on a floured board, form Into a thick roll, and place on a well floured cloth. Roll up tight- ly, and the the ends: Have ready a large pan, or a fish 'kettle in the bottom of which is an up- turned piedish. Pour in enough boiling water to come nearly to the

top of the dish, lay the galantine on the flat surface, and put on the lid. Steam steadily for 2 hours. Remove the cloths, and tie up the roll very tightly on the clean side of the cloth. Press between two plates, until per- fectly cold and arm, preferably overnight. Glaze, and servé with, mixed salad.

should you be in any doubt in - your own individual'sass, nak the advice of your doctor before doing anything so drastic.

The PURITY

ASPRO

The purity of 'ASPRO' conforms to the standard'. laid down by the British Pharmacopoeia-the guiding authority of the Medical Profession. With 'ASPRO there is no Froe Salicylic Acid, therefore, it does not harm the Heart, or have any injurions after-effects, such as palpitation, nausea, digestive or other troubles, Safeguard your health and heart by always insisting on "ASPRO."

|Dodwell & Co., Ltd.'

Distributors,

THEEZ PACKING: 5's, 10's, 27's.

SMILE AWHILE

"If I were trying to match po- Uteness," said the angry woman customer, glaring hard at the shop assistant, "I'd have rather a job to find it here?"

The assistant was equal to the occasion. "Let

see your sample. madam," she said.

કેગના પ્રથ

me

LOCHRO

FILM

ZUTI MALO BAUMO

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

Obtainable from:~~-~- Colonial Dispensary The Pharmacy

1. Sex & Co. LongHing Wing On Co.

Sincere Co. The Sun Co.

DEALERS MAY ORDER THROUGH

REISS, MASSEY & CO.,LTD

7, QUEEN'S RD..

MADE IN ENGLAND BY ILFORD Limited, Ilford, London