1934-04-19 — Page 2

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HONG KONG DAILY PRESS, THURSDAY, APRIL 19, 1934.

MORNING

NOON

NIGHT

FOOD VALU

GIBSON

CHICKEN SALAD

Cold chicken can be served up again most attractively and economically in the form of chicken jelly, which provides an excellent meal when served with salad. The jelly is simple to make. A lemon, jelly is required, and can be made either with a packet lemon jelly or by dissol- viny one ounce of gelatine in a pint of water and adding the juice of two lemons. When the jelly is beginning to set, alter- nate largers should be arrang- ed in a mould with Jagers of sliced tomato or cucumber, one layer of shredded olives, and one layer of chopped nuts. When set firmly turn out on a bed lettuce and garnish with parcley and chopped celery. Serve with crisp rolls.

of

HONEY DROP CAKES

* cup honey. cup butter. → teaspoon cinnamon, è teaspoon cloves, 1 egg, là to 3 cups flour, teaspoon soda. 2 tablespoons water, 1 cup raisins, cut into small pieces.

Heat the honey and butter until the butter melts. While the mixture is warm. add "the spices. When it is cold add part of the flour, the egg well beaten. the soda dissolved in the water. and the raisins. Add enough mare four to make a dough that will hold its shape. Drop by spoonfuls on a buttered tin and bake in a moderate oven.

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FRUIT AND NUT GINGER BREAD

Instead of always making a plain gingerbread a popular change may be introduced by the addition of fruit and nuts, which give a new favour to the ginger- bread. Make the gingerbread in the usual way, but, add the finely chopped fruit at the end and place it in the over immediately. A handful of mixed chopped Brazil nuts and walnuts and a few chopped cherries and sul- tarias are sufficient. Sprinkle the cherries and sultanas with attle flour before stirring them Into gingerbread mixture to ensure that the fruit is dry and will not sink.

Seek Value!

Value received is

FRUIT

CANFRU

HILLSIDE CALIFORNIAN FRICIES

the true measure of

CALIPORNIAN FRUITS economy. The labels

on these Canned

Fruits are your assurance of

uniformly finer quality.

a

Bole Agents

Reiss Massey & Co., Ltd.

Tel. No. 28007.

Hong Kong.

Removing Stains

"

Tea

or cocoa stains can be removed from linen or cotton by soaking the articles in cold water. then boiling them in soapy water in the usual way. For coffee stains. plunge the material into

RICE AS A FILL-IN FOR MANY COURSES

Rice The mere mention of it does arouse an exclamation of It some sort from most of us. Immediately brings before us the invalid with his tea and toast. But there are many delectable rice dishes that wouldn't be offer- ed to an invalid! Even if they were, they kie tasty enough for any of us to relish and enjoy!

SPANISH RICE

1 cup rice

3 tbsp. butter

1 medium can of 3 onions, cut up

tomatoes 1 green pepper,

chopped

(strain out the juice 1 tsp. salt Wash and pour rice into boiling salt water. Boil brisly for about ' 25 minutes, stirring once, in a while to keep from stricking. Drain water off rice and run cold wa ter over it in a strainer. This keeps the rice grains separate and from sticking. Cook, onions and green pepper in butter for about 10 minutes and then all tomatoes Cook all together for about 5 min-, utes and add to rice, mixing thor- oughly over alow fire. Add pep-- per and paprika if desired.

CURRED RICE

1 cup rice

3 cups chicken "soup

2 tbsp. butter

1 tsp. sait

2 small onions 2 tsp. curry. powder Boll rice as above for about 10 minutes. fhen drain and rinse rice and add soup. Cook onion in butter with curry powder for.. about 5 minutes; then add to rice. Mix thoroughly and cook in oven "for 15 minutes.

RICE PUDDING 2 cups cooked

rice

Pinch salt 1 egg 1 cups milk **

thsp." butter 1/3 cup sugar . 1 tsp. vanilla

Mix all together and bake for 25 minutes in a buttered baking dish. A custard sauce can be üsed with it, or chocolate sauce if desired. Good, hot or cold..

boiling water as soon as possible. Water should never be applied to' stains, as this fixes them per- manently. Cover them with but- ter and leave for an hour or two; then rub the tar off with a clean rag. The grease can afterwards be removed by rubbing with petrol, and the article can then › be washed as usual. Black ink can be removed if the articles are soaked in bolled milk for some hours; ammonta and water will remove red ink. Paint should be rubbed with turpentine, then sponged with ammonia and". water. Iron-mould can be re- moved by, soaking the stained

Ingerdients. Pint packet Aspië" Jelly, 3 teacups boiling water, wine portion, in a solution of salts of

glass cooking sherry, 1 small cook- lemon and water, using a tea-ed carrot, sprigs of creas, 3 hard spoonful to hälf a pint of water. bolled. eggs (small), Mayonnaise,

2 small lettuces.. This should be thoroughly rinsed out before the garment is washed

the usual way,', ''..

It is frequently discovered that articles which have been washed a good deal are inclined to retain a bluish tinge after, Immersion In blue water. Particularly is this- so in the case of silk articles: The stains or bluish tinge may be removed by plunging the articles immediately into 'z bowi of lukewarm water containing à little borax. Leave to soak for a short time. It will be found that a more successful method of keeping silk white is to add half a cupful of milk to the final rinsing water. This will not only do away with the risk of bluish tinge but will definitely help to keep the silk white...

Eggs in Aspic

#

1

LAMB PLAYS ITS PART

On Many Springtime Menus

delicate* yet Because of the satisfying flavor of lamb it is the beat featured

On many spring time menus. Learn to use the many different cuts and you will find many new answers

the sometimes vexing problem of what to have in the way of a meat dish for dinner or luncheon.

to

CREOLE SHOULDER OF LAMB

Have the Dairy Farm bone and roll & 3 to 5.pound shoulder of lamb. Wipe with a damp cloth an open roasting and place in pan. Brown in a hot oven and season with salt, pepper and paprika. Mix thogther a No. 2 can of tomatoes, 1 chopped onion, 1 chopped green pepper, 1 table- spoon chopped parsley: 1 table- spoon sugar, 1 teaspoon salt and 2 cups boiling vegetable stock or water. Four this over the lamb, reduce the oven 'temperature and continue roasting. -Use the liquid. remaining in the pan for making gravy..

BROILED LAMB CHOPS

Get a few thick lamb chops. Wrap thick slices of bacon around the chops and fasten with tooth- picks. Broil about 7 minutes to a side and serve with fresh green peas and new potatoes.

BARBECUED LAMB

This is a good way to utilize lamb left over form a roast. Cut in thin slices and reheat in a sauce made by melting 2 table- spoons of butter with 1 tablespoon cider vinegar. 1 cup currant Jelly and teaspoon prepared mus- tard

CASSEROLD OF LAMB

2 pounds shoulder lamb chops Salt and pepper.

6 small onions

2 carrots

cup green peas

potatoes

tbsp. Hat

5. tbsp. flour

1

mint sauce

Cut the hard boiled eggs acroSS In halves, remove the yolks, and mix with sufficient well seasoned mayonnaise to make the mirture smooth and creamy. Fll the half whites with this mixture. Rinse Remove meat from chops, and cut in 1-inch cubes. Brown in six darlole moulds, or old coffee cups, with cold water. Have the hot frying pan. Sprinkle with salt and pepper, Cook bones in packet of Aspic Jelly dissolved in the measured water, when cool water, sirin and add to water in which onions, peas and carrots stir in. the sherry, and allow to become perfectly cold. Line the have been cooked till tender. Put bottom and sides of, the moulds fat in pán in which meat was

cooked and add pur Stir t with aspic jelly; chill and set. Cut carrot into thin slices, and brown. Add stock and stir til stamp out small shapes with a boiling, Add 1 teaspoon salt, ↑ fancy cutter. Wash and dry a teaspoon pepper and mint sauce. few springs of cress. Decorate Place meat in the bottom of a three of the moulda with carrot, casserole, and place vegetables on and three with cress, laying on top. Pour sauce over and bake. the decoration on the point of aantal potatoes are soft or about darning needle

20 minutes.

SOLE DISTRIBUTORS

Vegetarian Dishes

Potate and Cheese

Smoothly mash four large cook- ed potatoes, stir in the yolks of two eggs, and beat in three table- spoonsful of softened butter: Sea- son with pepper to make a pliable but pot a loose mixture, and put into a greased pie-dish. Beat the whites of the two eggs, to a forth fold in half a breakfastcupful of grated cheese, and pile this on the top of the potato mixture. Sprin- kle a very little Cayenne pepper on top, and bake till brown. Serve hot.

Vegetable Cutlets

Bol til tender three carrots, three turnips, and three onions, Drain and mash them. Cook half a pound of pearl barley till soft. and drain it as dry as possible. Mix together vegetables and bär- ley, season with pepper and salt, add curry powder to taste, and bind with a beaten egg. Shape into cutlets, and dip first in sea- soned flour and then in egg and breadcrumbs, Fry in deep fat; and arrange round a mound of mash- ed potatoes. Serve separately a sauce made from the liquid in which the vegetables were cooked.

"Poached Eggs and Cheese

DAVIE, BOAG & Cala

FOR THE TEA TABLE

Chocolate Cakes

Ingredients-4 ozs. fine sugar. 4ozs plain chocolate, tea-spoon baking powder, tea-spoon van→→ illa essence, 2 table-spoon milk. 4 ozs margarine, ozs, plain four, 2 large eggs, pinch salt.

Break the chocolate into small pieces, and dissolve it in the milk. Beat the gaz-and, margarine«« « in a large cool bowl. Add a tablespoon of flour one of the beaten eggs then cover with an- other table-spoon of flour, and beat all well together for Ave minutes. Add the remainder of flour (mixed with baking powder- and it also the cold chocolate : and milk.

Stir in vanilla, and turn at once" into a lightly greased tin. Bake in a moderate oven for. 30 minutes. Use plain or coat with Chocolate Icing.

· GINGER ALE SALAD'

2 tablespoons granulated, gela-

tin

cup cold water

cup boiling water

1 cup ginger ale

cup chopped celery

cup diced pineapple (canzed). cup seeded white cherries. 4 tablespoons lemon juice 2 tablespoons sugar

Soak gelatin and cold water for 5 minutes. Add bolling water and stir until the gelatin has dissolved. Cool and allow to thicken a little, and rest of in- gredients. Pour into individual 'molds and chill until stia. Un' mold on lettuce and top with

Mix together three tablespoons- ful eath of breadcrumbs and grate ed cheese, and put a layer into a shallow greased dish. Lay four lightly poached eggs on the bread-mayonnaise. crumbs and cheese, sprinkle with salt and pepper, pour in a gill of white sauce, and cover with the remainder of the crumbs and cheese. Dot with butter, and bake in a quick oven till the top is browned... Serve immediately.

Carrot and Potato Menld

11

Boll seven or eight carrots soft. Drain and mash them, adq- ·-. a breakfastcupful of butter, pep- per and salt to taste, arid about & tablespoonful of milk. Put in- to a greased mould, cover and steam for half an hour.. Tums ́out, and garnish with chopped parsley. Berve separately come well-seasoned white sauce.

A Cheese Padding:

Grease a large ple-dish three- parts fit with slices of thin bread and butter. Beat two egga, add to them three ounces of grat- ed cheese mixed with half a ten- spoonful of made mustard and salt and pepper to taste, and stir in a pint of milk. Pour this liquid over, the bread and butter, and leave for a quarter of an hour, Then sprinkle the top with an ounce of grated cheese mixed with nounce of breadcrumbs. and bake in a moderate oven until, the custard is set. Serve hot in the disb

COOKERY NOOK"

It is uncommon to find horse- radish used for much else than an accompaniment to roast beef, and it is such a weed that it is a plty we cannot find more uses for it. Here, at any rate, is a

new one.

*

Cook about two pounds of cod. or fake. aliced or whole, in fish stock, and when it is done, drain it and keep it warm. With two tablespoonfuls of butter, the same of flour and sufficient fish stock, make. a thick sauce. Flavour this with salt, pepper,

and a tablespoonful of lemon Juice and add a couple of table- spoonfuls of grated horseradish. Do not cook after the horse- radish has been added and pour it over the fish on serving. Thé sauce can, of course, be enriched, to its advantage, with a little cream. T

Cornflakes Coconut, Masatoons

4 egg whites stily beaten 1 cup granulated sugar, sifted 1 teaspoon vanilla

1 cup grated and dried co- conut about package of corn flakes IMA Add coconut to stimy beaten whites of eggs to which sugaz "has been added gradually, then fold in enough cornflakes to hold shape together. Bake in moderate oven.