1934-04-26 — Page 2

Page

HONG KONG

MORNING

NOON

NIGHT

PRESS, THURSDAY, APRIL 26, 1934.

FOOD VALUE

GIBSON

SMART PRACTICAL

MECHANICAL PERFECTION.

The Gibson Refrigerator is 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.,

Old Fre

National Commercial Bank Building,"

Old pieces of furniture are fre- quently attacked by worms, which eaf away the wood and, when dnce installed, are difficult to re- move. The most successful met- Hod with oa furniture is to soak the affected parts in paraffin, poflig it over the holes. This process should be repeated sever- al times. In the case of valuable mahogany a treatment with a mixture of half oil of eucalyptus and balf castor oil is best. · The solutioh should be forced into the the holes liberally and the treat- ment repeated periodically for a time. As soon as any trace of the presence of worms is disco- vered the furniture should, be- treated quickly, as they soon affect the other furniture as well.

Ink Stains

CAN BE GOT OUT

Oxlic acid, or salts of lemon, is somtimes recommended for re- moving ink, but if this is used on its own it is" ape to ruin many modern fabric. But there is a way of using it that will do no no harm:

Dissolve a teaspoonful of the saits of lemon in a saucer of hot water and apply this to the ink: stain with small paint brush. After it has been allowed to soak

Ice House Street, HONG KONG.

FROZEN SWEETS

classés

There are." definite varyint "according to the ingre- dents and method of freezing, und this list gives some idea of what is meant by the naties given to these classes. Water Ice: Fruit juice sugar and water.

Sherbet: Water ice partially stiffened with gelatine, or whites

of egg.

A

Sorbet, Granite or Punch: 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 bartly frozen ice. Mousse: A light souffle type of mixture. containing whipped cream and white of egg, flavour- ed and frozen and served in a souffle mould.

Parfaits: Cream or custared blended with yolks or whites of eggs.

Cream or curtard

Ice cream;

or a combination of both with fruit or other flavouring.

Sundaes: Ice cream with syrup, truit, nuts and whipped cream.

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 and moulded Sometimes 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. Such dishes require more skill in pre- paration than the ordinary ices, sundaes, etc., and are suitable for formal occasions.

Bitple 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 glass, an now be obtained cheaply 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 elther be entirely hohatco. holle or favoured with a Uttie liqueur according to personal

TURNING OUT A SOUFFLE taste.

The appearance of a souffle...

jelly, or blancmange is frequently ruined by the fact that it has stuck to the mould and broken' as It was turned out. This defect may, however, be remedied if the mould is treated in the following manner before any attempt Ja made to turn out the sweet Wring out a fairly thick cloth in very hot water and wrap it tight

in for half a minute paint overly round the mould Leave for with a lttle glycerine diluted a few seconds and the sweet will with water, and then follow with turn out easily and unbroken. a few drops of weak ammonik wo-. This method is far more success- lution. On drying you will finedful then dipping the mould f that the stain has completely dir-hot water, which to frequently appeared and the fabric is in no' tends to melt the edges of the way altered.

sweet and spoil its shape.

With Eggs

Fried Eggs a la Fermiere are irled in deep, hot fat, not in the way we try our eggs for eggs and

.acon.

ม

Make a macédoine of vege- tables (or buy some in a tink drain them well, and heap them up in the middle of the serving dish. "Round this heap arrange. the fried eggs, and round them some fried rashers of bacon 'and noisette potatoes.

The noistte potatoes are cut out into little rounds the site of a hazel nu with a special scoop (which you can easily bug); they are then parboiled and finished by being bidwned Ughtly in but- ter.

This is a luncheon, not breakfast dish

Children's Special Frozen Delight -

2 cups of milk, scalded

i cup of sugar

2 eggs separated

2 teaspoons Tour"

1 cup whipped cream

2 teaspoons gelatine

i cup cold milk

2 teaspoons vanilla.

Pinch of salt

Soak gelatine 5 minutes in cold mik Add to scalded milk in double boiler Add sugar, flour. salt and 2 beaten egg yolks. Cook until like custard (about 10 minutes) stir often. Chill. Fold in 2 beaten egg-whites, fold whip- ped cream; add flavouring Freeze. Beat with fork occasionally, H. convenient easily assimilated by children. Chocolate variations. Four levél tablespoons coocoa add- ed to the sugar and dour. From the Gibson Lifetime recipe fille.

JELLIED SOUPS

Prepare in advance; serve in chilled, bouillon cups; seasoned very highly serve in cubes or whip with silver fork.

Oxtall Soup, consomme or clear broths (canned) are diluted with 2 cans water per can of soup. Add celery salt, paprika, etc. Bing just to boiling point then stir in 1 tablespoon gelatine previously softened in cold water. Chill.'

Very heavy soups. rich

with vegetables rice or meat are diluted, about 4-1 with water to provide enough liquor to jelly.

From the Gibson Lifetime re- cipe nie.

SOUND ADVICE

This piece of sound advice to housewives who contemplate i "move,"

For packing glassware and china there is nothing better than barrels. Place a pillow in

SAVOURY POTATO PUFFS each end and line the sides with ✓ blankets. Crumple and wedge it

into every space

Mix togethen one breakfast- cupful of cold mashed potato two ounces grated Parmesan cheese, two ounces softened but- ter, pepper and salt to taste, a teaspoonful chopped parsley, and the beaten yolk of an egg Beat thoroughly, turn on to a four- ed pastry board, and roll out to b. thickness of about a quarter of an Inch. Cut into small rounds but these on greased baking pheet, prick over with a fork, brash with the beaten egg-white and bake in a hot oven tanti golden brown.

Fragile china should be packed in sawdust.

The Chinese have an excellent method of packing their finest glassware. They dip each, plece In cold water, and while it is still wet they wrap it in tissue paper, put on with a twisting motion. If is then packed in excelsior or crumpled paper The damp Da- per clings to the glass and thus plátano the piece from sipping, 122 Narrow Burgs v Jaber, basted diagonally, actosa pictures – ang mirrors will help to break up the vibrations.

New and Snappy

CREAMED SARDINES ON TOAST

Two cups Carnation milk, one- half cup soft bread crumbs, salt and pepper, cayenne, one can .sardines (one cup), two table- spoons lemon juice, toast, pap- rika. Cook milk, crumbs and sea- sonings over boiling water until crumbs are quite soft. Skin and bone the sardines. There should be one cup. Add lemon juice and when ready to serve, stir into hot sauce... Pour over hot, buttered coast and garnish with paprika. Six servings...

MENU HINTS

LUNCHEON

Tomato Juice

Whole Wheat Griddle Cakes Syrup

MIK

DINNER

Macaroni and Cheese Splach Creamed Onions Cabbage Salad

Baked Apples Ginger Bread."

Tea

Make plenty of griddle cakes if you have school children in the family. You may have to double the recipe, for children are apt to be hungry during the day. For that matter, healthy children always are hungry.

To-day's Recipes

Whole Wheat Gidle Cakes. One-half cup mashed potato, one. cup potato water, one cup milk. two teaspoons salt, one, table- spoon molasses, one yeast cake.. dissolved in warm water. Mix the above ingredients together. Stir in enough whole wheat or graham flour to make to sti- batter. Let stand over night., In morning thin to consistency of pancake batter with sour milk, one teaspoon soda and one beat- en egg. Bake on hot griddle.

Facts and Faroles

If your jelly supply is running low here are a few hints to be remembered: Large fruits such as applez should be washed, cut in pieces, water added in sui- cient quantity to cover the fruit and cooked -until soft. fruit such as grapes and currants should be washed, stems. and seeds picked out and put into a.. kettle. Break up by mashing with the potato masher and cook until soft.

Fruit and Nut Jam

Small

One pound mixed nut meats, one pound mixed figs, dates and raisins, one-half teaspoon salt. Put the ingredients through a food chopper, pack tightly into jars and seal. It may be quickly removed from jar when wanted for use by placing container in hot water for a few moments. This jam is especially good in sandwiches or es á filling in cookies and rolls.

RICE AND FISH LOAF

3 cupfuls bolled nice; 2 cupfula flaked cooked fish; cup thick white sauce 1 teaspoon onion juice: 1 teaspoon minced parsley; 1 egg, 2 fleshed fish, salmon, fresh or tlaned, may may be used. Add the butter, melted, to the rice. Butter mould or brickshaped pan and Ime it with "the rice' reserving a uttie to spread over the then khi hetals in the ash, minced and mixed with the other ingredients, and spread the remaining rica over thể tôi. Steam or bake the lant done, about 40 minuter. Serve with tomato sauce or erg kaket.

Brand

"Rickshaw Ceylon

tea

Sole Distributors :-DAVIE, BOAG & Co. LTD.

SALAD DRESSINGS ́A

GREAT ASSET TO

DINNER

A salad dressing cán make or ruin, not only a salad, but an entire meal! So many hostesses give this most important Item thelf fewest possible thoughts and little or no time! Why not be one of those women whose salad dressings are the talk of the town? Take these hints and tir them.

French Dressing

"

cup olive oil

cup lemon juice or Vinegar

1 tsp. paprika

tsp. salt

1 tbsp. tomato dakšup

tsp. dry mustard

1 tsp. sugar

w. Rub a bowl with garlic. Mix oll

"and femon juice, théh běht in" rest of ingredients vigorously. If you have an old bottle with a top or cork, pour the dressing tito it, cork tightly and use from the bottle, shaking well each time be- fore. using.

Roquefort Dressing

(Real French Style) French dressing as above' 1 hard-boiled egg

"i to lb. Roquefort cheese Cut egg and cheese and mash into French dressing and mix thoroughly.

Russian Dressing

cup mayonnaise

cup chili sauce

1 tap. prepared mustard

green pepper chopped fine Thing out mayonnaise with one uppon of chili sauce at a time. Add mustard and pepper and mix.

Especially good with plain lettuce salad.

Sour Cream Dressing

pt. soured cream

1 tbsp. vinegar

tsp. salt

Pinch cayenne pepper

Mix all together and serve over aliced cucumbers or combination vegetable salad,

Try This on Your

Salad

FRENCH DRESSING, DE

LUXE

Three-fourths cup vinegar, one and one-half cups salad oil, one

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Excellent Results. Moderate Prices. Every Satisfaction. THE FAR EAST. HAIRDRESSING SALOON.

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Tel. 57707. Manager -- AR LIU.

CABBAGE FOR THE PARTICULAR

If you don't believe It's pos- Able to cook and prepare - cab- bage so that it will be a delicacy, just take a look at the following suggestions. Even the most fasti- dious eater will admit that his or her dislike for cabbage is only imaginary.

Cabbage And Noodles.

1 pkg. noodles

1 lb., cabbage

3 tbsp. butter

Salt and pepper to taste

Boil and drain noodles. Chop the cabbage up fine and brown in butter with salt and pepper for 10 or 15 minutes. Add to noodles with little more butter and serve hot with meat and vegetables..

"Cabbage With Tomatoes

And Onions.

1 head, cabbage

1 small ban tothatoes (drain

juice out)

1 large onion

2 tbsp. butter

lb. bacon

Cut cabbage and boll, in water with bacon for 30 minutes. Cook" the tomatoes with onion in butter for 10 minutes. Add to cabbage and serve with little melted but- ter poured over top.

teaspoon salt, one-half teaspoon paprika, one-half teaspoon pep- per, one teaspoon dry mustard, one can tomato soup, one table- spoon Worcestershire sauce, one medium onion, diced "or grated (optional), two tablespoons BUKET- Beat oil into vinegar slowly and thoroughly. Mix dry ingredients. add soup and sauce Combine with oll, and vinegar mixtures Makes about one quart.

“GARDEN FRESH”

BEAULAH COOKED PEAS

ARE ALWAYS.

GARDEN FRESH"

BECAUSE THEK ARE PACKED

AB SOON AB PICKED

ORDER SOME TO DAY

BEAULAH'S COOKED PEAS

Agents

LINCOLNSHIRE.

REISS MASSEY & Co, Trp.)

Queen's Road, Central