1934-03-29 — Page 2

Page

HONG KONG DAILY PRESS, THURSDAY, MARCH 29, 1934.

NIGHT

HOW DO YOU LIKE YOUR MARMALADE?

MORNING

NOON

FOOD VALT

GIBSON

The

SMART-PRACTICAL

MECHANICAL PERFECTION.

ا الله

Gibson Refrigerator is gracefully proportioned and richly finished.

A joy own and a pleasure to use. Its price is attractive too!!!!!!!!

יד

On Sale at the SOLE AGENTS,

SHEWAN, TOMES & CO.,

National Commercial Bank Building,

FROZEN SWEETS

There are definiet classes o flees varying according to the ingre- dients and method of freezeing. and this list gives some idea of what is meant by the names given to these classes. Water Ice: Fruit juice, sugar and water.

Sherbet: Water Ice partally stiffened with gelatine or whites

of egg.

Sorbet, Granite or "Punch: A half-frozen water ice to which liqueurs are freqently added and occasionally white of egg. In a full-course dinner this type of Ice is served before the roast.

Frappe: A partly frozen ice.

Mousse: a light souffle type of mixture,

whipped containing cream, and white of egg, flavour- ed and'. frozen and, served -in s

» souffle mould.

Parfaits: Cream or custard blended with yolks or whites: of eggs,

Ice cream: Cream or custard or a combination of both with fruit or other flavouring.

Sundaes; Ice cream with syrup, fruit, nuts and whipped cream

Ice House Street, HONG KONG,

And How to Name

Them

Then there are the more elaborate ice puddings and bom- bes where two or three varieties of ice cream are frozen- und moulded....Somethings the mould - is lined with one kind of ice and another richer mixture blended ¿with fruit or nuts placed inside;- the whole is then frozen and un- moulded when required. Buch dishes require more skill in pre- paration than the ordinary ices, sundaes, etc., and are suitable for formal occasions.

Simples Ices can be attractively served and decorated, "and" sun-" daes especially give. scope for those with imagination and taste. in decoration and blending un- usual flavours. Pleasing glasa an now be obtained cheatply and the attractiveness of all iced dishes is greatly enhanced if care be taken with the serving.

Fruit cocktails are a popular substitute for hors d'oeuvres." and are especially tempting" on hot days. They should always be served as cold as possible and can either be entirely nonalco holic or flavoured wit ha little liqueur according to personal taste

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DAVIE, BOAG & Co, Ltd.

REFRIGERATORS

ARE THRIFTY

Because your Refrigerator pre- serves food for such long periods, ft enables you to save surprising sums of money each month,

The first form is, of course pre- vention of waste by spollage. You can buy goods which you do hot intend to use for some days, for you know that they will re- main prefectly good in your Re- frigerator. Meat, poultry, etc. will be found to be much tenderer if not cooked on the day it is chilled but kept for several days in your Refrigerator before being cooked.

"

It is not generally known that imported frozen meats and poul- try are much improved by being allowed to thaw out gradually from their frozen state, Sudden. thawing causes breaking down of the tissues, causing the meat, to bleed excessively and so losing much of ite food value and, fa- vour also making the meat tough." The best method, is to keep ment which has been frozen (below 328F"), in your Refrigerator which is between 45 F. and 50°F for one or two days before cooking.

Your Refrigerator effects furt--- her saving by enabling you to buy in large quantities at lower prices. For instance tinned food can be bought far cheaper in the large sizes, and any that is left over will keep for days in your

Refrigerator. Many delicious. desserts and salads other good things too can be made out of odds and ends which would of herwise be wasted. This means a large saving and a great" contri- bution to better living,

"Lovely Leeks

This cold dish of leeks, in the Greek fashion, makes an excel- lent hors d'oeuvre The leeks should be young and of the same size. and they must first be cooked gently in salted water till they are tender; but not broken. Then drain, them, and lay them in a shallow fireproof dish with a seasoning of salt, pepper and saffron.

Add a chopped shallot and the flesh of a tomato cut up small, a bouquet of parsley, thyme, and by lear and enough olive oll to be level, · ‚with: the top of the leeks. Bring to the boll and cook for three or

four minutes only. Remove the bouquet at once, and let this: agrecable dish get cold...

Brains

Caif's brains with white wine, sauce make a charming light dish for luncheon. Put the brains in

I have a coarse taste in mar- malade.

Some people like it refined to a peelless.: transparent jelly, while others (probably the huge major.

ity) prefer it medium-sweet with the peel rather finely cut

The main thing is that most of us have some sort of preference in the matter. Those who diske it altogether must be very rare. I have not got a single marma- lade-hater upon a fairiz.compre. hensive List of eccentric friends and acquaintance. There are four million dinerent ways of cooking eggs. There are probably.. more of making marmalade, but these will have to be enough for

us to-day..

The first one. to use ance more the phrase which I have bagged from the wine-merchants' list,

is medium-sweet, I do not know how old the recipe is. I know that it has been used'in one house “for several generations.

Peel and divide twelve large oranges and two lemons in quar- ters, and cut the rind into thin strips. Remove "all the pips, put them into a basha, and pour a pint of cold water on them.

Put the rind and pulp into an other basin with a gallon of cold water, and leave all to stand for twelve hours.

Then strain the liquor from the pips through a piece of muslin and tie the pips up in the mustin.

Put the whole lot, including the pips, into a preserving-pan, bring to the boll, and keep It boiling gently for two hours. Then take out the bag of pips, put in 8lbs.. preserving sugar, bring to the boil again, and boil gently for another

two hours.

་་

Put into pots, leave until cold, and then tie down

This second one is my favour- ite more bitter, with the peel. more coarsely cut.

Having wisely put aside as many oranges as you can possibly spare. for it weigh them before you do anything else.

Then put them whole into a stewpant, just cover them with water, bring to the boil, and let them, boll for a quarter of an hour. Drain off the water

Well cover the oranges with cold water, bring to the bail, and boli them unt the rad is really soft.

Take them out, divide them in- to four scoop out the pulp and pips, and pass this through a wire sieve.

Cut the peel into thick strips and put it back with the pulp, in- to the last water, adding the same weight of preserving sugar as you had of oranges in the first place!

Bring to the bo and 'boll fairly fast until it jellies when tested on a plate.

There is nothing else to do but all the jars and store this delicious marmalade away.

RICE-APPLE PUDDING

cup white rice. 3 eggs

cup white sugar. 3, apples, steamed + cup milk

1 teaspoon vanilla

Pare and core the apples, Cat in elghts and cook "until soft. Steam the rice until soft (or use ane cup of cooked rice) add the milk, the well beaten yolk of eggs, yaugar and cooked apples. Fold in the stily beaten white of eggs arid bake 30 minutes; in a well buttered baking dish. Serve with cream or custard sauce, or jus plain. Good for children.

Peel ripe mangoes, dot top with butter and grown auger, and bake about 35 minutes at 375°F until soft and well done. This over- comes the acid-content of fruits. and renders them.palatable and more, digestible. .....

Bananas

Many cooks do not like to use bananes in making fruit salada, because they are apt to go black" when once peeled and cut în slices. They can be made to keep: their proper colour if they are after they have been cut up. They can then be mixed into the salad at the last moment, and the faint favour of lemon will do no harm.

a stewpan just large enough towell sprinkled with lemon juice hold them on a bed half-a-dozen thin slices of onion and the same of carrot, with a bouquet of parsley, thyme, bayleat, and two cloves. Beason with grated nut meg, and pound in a cup of stock and a glass and a halt, of dry white wine.

Bring to the boll, cover and simmer gently for twenty-ave minutes. Drain the brains and keep them warm under cover. Reduce the cooking liquor, and make a sauce of it with flour and butter, strain it pass it through a fins steve, and simmer for five minutes,RESPECTERS

Then bind with yolk of egy, and finish off the fire with butter. and a little lemon juice Pour this over the brains, and enjoy. them,

COOKERY NOOK

Wish, some endies and arrange In a well-buttered, shallow, tre- proof dish with a cover, sprinkle them with, salt, and ad da good plece of butter (No waetz is needed, as they contain ample themselves) - Cover them closely, and cook them in the iven for, a quarter of an hour. Then add some chopped lean cooked ham, and a few dice of blanche dstreaky pickled pork. Cover again, and cook for another twenty minutes or so, when they should be ready.

Now here is a recipe for thosa who eye with disfavour the pre sence of cut peel in their mar- malade.

Carefully grate the rinds of eight Jarge oranges, and one lemon so that only the thin yellow peel and none of the white comes off..

Then take off this white skin and fling it far out of sight. Cut the pulp into little pieces and put into a preserving-pan with two and a half pints of water.

Bring to the boil, and let it boll for half an hour, stirring frequently. Then strain the contents of the pan through a jelly bag and forbear to squeeze the bag in an impatient effort to hasten the liquid on its way.

When the last drop is through measure the liquid and put it. into a preserving-pan with lb. of sugar to every pint of juice,

Add the grated rind, bring to the boll, and let. it boil until it jellles when tested in the usual way.

...

Pot also in the usual way.

While the subject is oranges" there is room for two more recipes where they are used.

Orange jumbles are delightful. Mix well together b. shredded almonds, lb. castor sugar, 3 ozs. butter, 2 029. flour, the grated rind and the juice of two oranges and a, soupcon of cochineal. Use a teaspoonful of the mixture" for, each jumble, and bake them on a slightly greased baking-tin.. They should curl at their crisp edges and be faintly: pink, like the gills of a young' mushroom.

For a small quantity of orange brandy, peel a large orange and a lemon very thinly, and put the peel into a bottle with a pint of good brandy. Strain the Juice of the orange and lemon on 8 ozs. of loaf sugan in a small bowl, and let it stand for two days, stirring ..it together.

.

Then mix all together, strain, put into a bottle, and cork down.

It is better, of course, if 'made in large quantities. Marmalade, making can be a very exhaust- ing `business.

This 44-page

2400

drops

concentrated

flavour in every bottle of

Yorkshire Relish

D--O-P-S DO THE TRICK "

Solo Agents REISS, MASSEY & CO., LTD.

SIMPSON'S

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Please send me a free

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booklet.

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