1934-04-05 — Page 2

Page

HONG KONG DAILY PRESS, THURSDAY, APRIL 5, 1934.

MORNING

NOON

NIGHT

FOOD VALUES

GIBSON

SMART PRACTICAL MECHANICAL PERFECTION.

The Gibson Refrigerator gracefully proportioned and richly finished. A joy to own and a pleasure to use. Its price is attractive too!!!!!!!!!

On Sale at the SOLE AGENTS

"

SHEWAN, TOMES & CO.,

National Commercial Bank Building,

Ice House Street, HONG KONG.

DO YOU KNOW STORING AND CLEANING HEAT MARKS ON TRAYS

and

Sometimes a piece of coal. shoots out of the fire and burns a hole in a rug or carpet. To repair the hole get some rug or,

wools to match the carpet colours. With a rug-making tool work loops over the burried patch. Cut the tops of the loops level with the surrounding pile, the mend will hardly show.

Damp walls often spoll plc- tures. To prevent this glue half a cork-similar to those used in medicine bottles-to each end of the lower edge of the picture frame. This will prevent frame touching the wall and allow a'r to circulate between the picture frame and the wall

#

the

Parcels frequently come undone during a journey because the string has not been tied tight enough; To prevent this hap- pening steam or dip your string into warm water for a few min- utes before tying up the parcel." wili last Aluminium kettles considerably; longer if drained every night and left upside down' to dry out..

When cleaning the inside ena- mel ning of a gas cooker use metal wool for rubbing off the grease and-burned fat. It cleans more quickly and effectively than any soft cloth.

or oil 18 If a little, grease smeared along the"; rod before fresh curtains, are put up, the rings will run along much more easily and will not rust so quick- ly.....

!

Bicarbonate of soda rubbed into dirty rugs or mats will clean and revive the colours.

Paraffin ali smeared round win- dow ledges and frames will do something towards keeping: the -house free of the fire files

brought out by the sunshine." And a little added to the water with which windows are 'cleared' 1k an aid towards polishing.

SILVER

be ar

If silver forks or spoon are" to be stored. they should

piece of

balze or ranged in a chamols leather cut to twkę their depth, and down the length of which, in the centre, a plece of tape or webbing about one inch wide is secured in such a

way as to from a small pocket. for each article. If the material is then folded over the spoons and forks at the top and bottom and the whole rolled

up and tied round, the articles should

become "not

scratched or tarnished. Several ...” thicknesses of newspaper would further ensure complete protection.

2.5

Old Salt Cellars. There are fortunate people who possess and use some of the very beauti ful old allvér salt-cellars made during the Georgian and early Victorian periods. Balt everyone knows, is particularly Absorbing damaging to silver. moisture, the grains, if undis turbed, will in time eat their way -Into the metal, and the damage is permanent. Salt - should always be emptied from: “the cellar when not in use, and a soft cloth kept for the purpose. of rubbing it over immediatey this has been done, Even where 3 glass lining is used it should be removed when the meal is finished and the silver rubbed with à cloth.

Removing Removing Black Spots the black spots due to the action of salt are difficult to remove. the best and easiest method is to boll the cellar in soapy water.

För certain articles a chamois- leather brush is excellent for the Final polish; and for embossedź silver an old tooth-brush" will frequently reach Intricacies of pattern and remove the pow dered residue of some silver po- Dishes and other; accumulations- that are very difficult to get rid of by other means,

SOME TASTY

DISHES

To add a bright touch to sand- wiches, cheese or cold meats serve Colman's mustard in the famous English way.

À FAMOUS ENGLISH RELISH

with Mix Colman's mustard cold water to the consistency of rich cream and let it stand 10- minutes to develop its full. piquancy.

WELSH RAREXIT

1 tablespoon butter

1 tablespoon flour

1 cup milk ·

teaspoon salt.

few grains pepper

1 teaspoon Colman's mustard.

1 pound "cheese

6. slices buttered toast

Heat, the my over hot water. Blend together "the butter, flour and seasonings, drop them into the hot milk and cook, stirring constantly until thick. Add the cheese. Beat until melted serve very hot on toast.

and

MOCK PATE DE FOIE GRAS

1 calf's ver.-

teaspoon white or black pepper

teaspoon ground nutmeg

1 teaspoon mustard

4 teaspoon salt

3 tablespoons, water in which aminced onion has been bolled

+cup liquor from bolling calf's

"Liver.

Cook, a calf's liver in salted water until very tender; grind in meat cutter. Molsten "with 2 tablespoons melted butter. Work into paste with the seasonings. Pack in Jars that have been but- tered cover with melted butter and set aside to be used for sandwich filling or to serve on biscuits or crackers for afternoon tca.

HOLLANDAISE SAUCE

cup butter Yolks of three eggs

-1 tablespoon lemon juice

1 tablespoon - mustard few grains of pepper cup boiling water.

Beat the butter to a. cream, add the yolks of the eggs one at a time and beat well, then add the mustard, salt and pepper, stirred smooth with lemon juice. About 5 minutes before serving add the boiling water a little at a.time stirring well. Place the bowl in a sauce pan. of boiling water, and stir rapidly until the sauce

Lacquer trays and tables mark easily if anything hot is allowed to stand on them. Seat markes, however, may be removed from Lacquer articles in the following manner so that no trace of the mark remains. Molsten a plece of cotton wool in sweet oll of any „kind and apply it to the mark. Rub it in gently and leave on for a time, Finally, wipe on and sponge the

warm tray with vinegar, Allow this to day and " thickens then polish with a little four The "sprinkle on a soft cloth.

surface will then have a brilliant polish and no trace of the heart mark will be visible.

CHINA AND GLASS

Sampler china gives, on a back- ground of creamy china, the effect of-a-cross-stitch pattern worked '- 'on canvas; in just the soft blues and pinks-and greens that you would expect on a sampler that has been maturing for a century or two, it will add a note of dis- tinction to pour table.

*

Glass fruit sets that have the pattern embossed-or pressed "

1. on the under-side "are attrac- tive. You look through & dat bowl of clear, smooth green or golden glass and see seannemones, and starfish and seawood floating, as it were, beneath the surface,

THE COCKTAIL HOUR

Bacardi Dubonnet, Cocktail,

The French-Spanish combina- tion is a pretty hard one to best when the two are mixed together correctly. Here they are. One sip and you will be sold on and Latin races, pr

One-half jigger. Bacardi, One-half Jigger Dubonnet Juice of hafa limeon One teaspoonful of Grenadine

SYTUDY AS AN

In a glaas Alled with ice Shake well and serve

like bolled custard: Minced parsley, onion juice or grated onion may be added. The face and grated rind of orange added makes a pleasant addition for use with asparagus..

SAVORY SAUCE..

2 large onions

1 tablespoons butter.

1 tablespoon mustard

1 tablespoon flour

a light dash of cayenne

1 teaspoons salt

2 tiny pickles chopped fine

1 cup of stobik or boiling water, Mince onions and cook slowly in butter until tender,” stir in and blend with the onion, the fipur, the mustard, "salt, cayenne and chopped pickles. Gradually add hot stock or boiling, water and stir until it comes to a boil Berve hot with fresh cooked, or, warmed over · meats or with sliced hard boiled eggs,

TO SOUFFLE POTATO One.ound of mashed potatoes. One, pund of mashed potatoes," four eggs, two ounces of butter, one and a half, ounces of grated cheese, salt and peper.

Rub the potatoes through a steve, put, them in a saucepan, stir over the fire for a few minutes, then stir in the yolks of the eggs one at a time, next the melted butter, and lastly the grated cheese with salt and pep- per. Well butter a plain mould. Whisk the egg whites, to a stiff fapth, stir lightly into the potato mixtute pour into the mould. and bake the southe-in, a quick oven for twenty to twenty-Ave minutes Berve with tomato

'OATMEAL' PORRIDGE FOR CHILDREN

Children who will not drink the quantity of milk necessary for their health will benent if their porridge is made with milk in-- stead of with water? It will be -found that many children who dislike milk will take it 'and en- joy it in this form. For the por- ridge equal quantities of milk and` water should be used, Mix two tablespoonfuls of oatmeal to a smooth paste with milk, gradually

• adding more until a pint is used. Then add a pint of boiling water and mix thoroughly. Stir con- stanly until the porridge boils and thickens, and finally sweeten to taste with a lttle brown sugar be- fote serving. The porridge should be creamy and free from any lumps.

.

MENU

Grilled Cutlets. Onion Sauce.

Rice Croquettes. Spring Greens.

Sultana Fritters.

SULTANA FRITTERS.

Ingredients--Four eggs, four tablespoonfuls tour, one" ounce sultanas, two ounces butter. pinch of salt, quarters of lemonTM

Instructions. Clean the sull- tanas. Sieve the flour with the salt. Stir the Yolks of egg into the flour then whisk the whites of egg stiffly and add these and the sultanas. Heat the butter in. a large omelette pan and fry the.. mixture in this, "easing the edges with a knife to keep them free. When it is golden brown under- neath cut it into four and turn over to brown on the other side.

Cut it into small strips, like whitebalt pile up in a very bot dish; sprinkle with sugar and decorate with lemon. CL

SUET PASTRY

For Steak and Kidney Pudding. Bolled Fruit Puddings. Jam Rôly, etc.

Ingredients: Half-pound plan flour, 1 level teaspoon baking powder, pinch salt. 4 oz. Buet. about 1 cup water.

Method: Skin and fake. the suet anely Rub into the sifted Bour, baking powder, and salt; add the

water, making into a dry dough. Turn on to a foured. board and roll to size required,

CHICKEN CHOP SUEY WITH FRIED NOODLES

4-pound fowi

1 teaspoon salt.

1 green pepper, shredded

2 cups shredded, onions,

2 tablespoons fat

2 cups shredded celery

broth

2 cups chicken

teaspoon cornstarch tablespoon cold water

2 cups sliced Brazil nuts

4 tablespoons soy sauce

Put the fowl on a rack in a kettle, half with bolling water, add the salt. partly cover and slimmer until nearly tender. Let cool in the broth, drain, and cut the meat into small pieces, discarding the skin. Cook" the green pepper and prop in the fat in a heavy skillet for a few minutes and stir frequently. Add the celery, chicke broth, and nited cornstarch water, cover, and simmer) or Then add the nuts or the soy sauce, ang

"RICKSHAW”

BRAND

CEYLON TEA

SOLD BY ALL COMPRADORES

Sole Distributors-DAVIE, BOAG & Co. LTB.

HERES AN IDEA SERVE CHEESE WITH COFFEE AFTER DINNER

If you want to have a sophis- ticated dessert that is at the same time

easy to serve, economical and nourishing, try the contin- ental favourite-a plate of assort- ed cheeses. Serve with your cof-" fee.

The first ruie of cheese etiquette that the continentals take seri- ously is to serve the cheese in bulk and let guests help them- selves. Swiss is the only variety that the epicure permits to be sliced. But serve in chunks, e not thin slices.

There are many new cheese dishes on the market to make your cheese serving a pleasure. The ideal one is a round platter with a broad rim where you can arrange the varieties of crackers, rye bread or toasted rolls which are the traditional companions of dessert cheeses. Spacing them with nests of parsley garnished with stuffed olives gives a high- style touch.

Most of the new cheese trays have their own cheese knife, shaped like aple knife. only smaller, So you can place a mound of cream cheese for a centerpiece, although the red, candon-ball shaped Edom or Gouda is a little showler. For these Dutch ..cheeses, silce of the top and scallop the edges. Break up the cheese Inside, into pieces, but leave the shell whole,

Each cheese has its moods and special amnitles. Liederkrantz is tawny colored, mellower than Camembert and not as ripe as Limburger. It is the only cheese whose crust is considered a de- licacy. It makes a fine canape spread and is fine with rye bread. Domestic Limburger is not

50 odoriferous as imported. Berve" "it with your frankfurters and sauerkraut, rather than as a des- sert. It is fine coated with cat- sup, on rye.-

اوتر

Roquefort, with its pungent flavour, is highly favoured as a finishing touch to a meal. So is Gruyere, creamy and mellow, Brie is the mildest of dessert cheeses, Gorgonzola is the Ital lan Roquefort. Camembert is rich and ripe, good for sophist!- cated guests. The French pre- fer it with toasted rolls or with polished red apples

Preserved and fresh fruits make. a smart accompaniment when you want something for dessert in ad- dition to cheses. Large black grapes, chilled and seeded, may be stuffed with cream or pimento cheese. Figs and prunes combine well with Roquefort Kumquats and pears go nicely with Camem-” bert and Grugere...

But, if you have a well-balanced meal, just serve your platter of cheses. It's a touch guests will Ilke. And visiting hostesses will - Copy.

BAKED HAM

This is a change from ordinary boiled ham. Soak the ham in cold water for at least twelve hours. Then trim it and put in

́ ́LADIES'

We bring

to your notice that

we are

from April 1st., re-decorating our Ladies' Department and have w employed two expert Barbers for Ladies. Prices Very Moderate:

THE FAR EAST · HAIRDRESSING SALOON.

48, Nathan Road. Tel. 57707. MANAGERAH LIU.

LETTUCE SOUP

This is a very simple and de- lalous one for which you will: want the equivalent in outside leaces of two fairly large lettuces.

Boil the leaves, in salted water til they are tender, then pass them through a sieve. Add a littie" milk to this puree, season with pepper and salt, and heat up again. You will find it excellent as it is, but if you want something more nourishing and richer, beat "up the yolk of an egg with a spoonful of milk or cream and, off the fire, stir this into your soup as it comes to table."

A further way of using it. and most refreshingly, in a soup is to use the chopped leaves for garnishing a consomme of veal- or chicken which has been bound with a little tapioca,

TURKISH DELIGHT

Ingredients:-1 lb. lump sugar, 1 oz. gelatine, juice of one lime, cold water, 1 table-spoon starch. cornflour and icing sugar, pink, colouring.

Method:Strain lime juice into a half pint tumbler, and fill up with cold water, Dissolve gelatine. in a quarter of this liquid, mix starch to a smooth cream with an- other quarter, and dissolve, sugar in the remainder, Mix together in one pan the prepared starch, suger, and gelatine. Bol all to gether for 20 minutes. Remove from the fre," and pour half into awet tin. Colour the remaining half a pale pink and pour on top. of the white Turkish delight when it has firmed. Place on ice to set. then turn out on to `a board sprinkled with equal quantities of sieved corn flour and leing sugar. Cut into neat squares, toas in the powder, then pack in an airtight tin

on to, boli in fresh cold water with a large onion stuck with cloves, some shredded carrot, a bay leaf, and a pinch of mace. Allow it to boil gently for two, and and a half to three hours skim well. Let the ham cool in this water, and leave it for a day. Then take it out, skin, rub. all thickly with Demerara sugar. and roast it in the usual way in

Seek Value!

Value received i

CANFRU

HILLSIDE CALIFORNIAN FRUITS

the true.

measure of economy. The labels

on these Canned

Truts are your, assurance of uniformly finer quality,

Bola Agentes

Reiss Massey & Co., Ltd

utes.

okes.

salt if

Tel No. 28007.

fary

Hong

Kong.