1934-04-26 — Page 3

Page

HONG KONG DAILY PRESS, THURSDAY, APRIL 26, 1934.

MORNING

NOON

NIGHT ★

'ASPRO'

FOOD VALUES as a GARGLE for

WHITTAKER'S CLASS JAMS

HIGH

Well worth looking

into"

Assorted-1 lb. glass jars Strawberry Gooseberry

Raspberry Marmalade

Apricot

Peach Damson

Red Currant Jelly Black Currant Jelly Blackberry

Betailed by all good deslers.

Solo Agente:

Reiss, Massey & Co., Ltd.

7,"Queen's Road, Central,

LIVER SAUSAGE SALAD

liver sausage

thinly. Slice Shred half a large onion and imix with cubes of boiled potato and dress with mayonnaise. Ar- range the sausage or the dish in overlapping slices. Put the pot- ato mayonnaise in between Ar- "range, a broder or crisp, green

CINNAMON TOAST

"Cinnamon Toast" for after- noon tea. Cut your bread into rounds about half an inch thick, toast crisply, and well butter. When the butter has soaked in. sprinkle over each plece cinnamon and then castor sugar. Pop back under the grill for a few minutes and serve hot.

A sprinkle of cinnamon in milk puddings gives a delicious flavour, and the same quantity in any herb stuffing, as for veal, turkey, 'or chicken imparts a piquancy.

A quarter of a teaspoonful of cinnamon in a glass of hot mlik on going to bed quickly relieves and disperses a cold!

Delicious

Split and remove stones from .. dates, lay flat on a plate. Take some Roquefort cheese and about half as much of cream cheese, put. in a bowl and mix with a fork until smooth and all dates. Then and chop fine some walnuts sprinkle over the stuffed dates.

FIG AND RAISIN FILLING

FOR CAKE

One-fourth pound figs, one- fourth pound seeded raisins, one- half cup water, one-third CUD raisins. sugar. Chop figs and Add sugar and cook slowly until Cool before using. it thickens. Put between layers of cake. Frost top with icing.

salad, ossed in French dressing. Garnish the sausage alternately" with tiny onions, gherkins or mixed pickles and tomato rings.

SIMPSON'S

book of

KITCHEN MAGIC

To GILMAN & CO. LTD.

Please send me a free FREE copy of Simpson's Recipe

booklet.

NAME.

ADDRE

This 44-page

Recipe Book will be helpful in your home.

It tells you "exactly how to make the most deli- cious cakes, pies, pastries, etc., without risk of failure simply by using Simpson's "Self-Raising Flour, the best Australian flour ready mixed with leavening ingredients.

Economical, time-saving, certain. No bitter lumps, no sogginess, such as often results when ordinary flour and baking powder are home mixed. "Try Simpson's and see for yourself! Write for the

recipe book to-dayı.

SIMPSON'S

a APE I

SELF-RAISING FLOUR.

Rich Cake

that complain Some people

ilways a their fruit cakes are little burnt at the bottom or the sides. A good way to avoid this defect. is to try baking the cafe in an earthenware vessel or heat- proof glass container, instead of. a tin. The new "in" should be greased in the usual way and the cake baked for rather longer than usual. Leave it to cool a little be..

be tore turning out. It will found that a cake treated in this way will not burn in the slight- est, and the cake will be richer than usual.

Cherry Pudding

For cherry pudding cream to- gether the weight of an egg in butter (or margarine) and sugar, add the beaten egg and the weight of the egg in flour, beat well, add an ounce of glace cher- ries cut in quarters, and a little grated lemon rind. Put in a but- tered mould and steam for an As some hour and a quarter. mily will have been used for the soup, the junket, and the sauce for the leeks, there may be none to spare for a custard sauce for the pudding, but jam sauce will go with it kuite well. Boil some jam with a cup of water, add a little lemon juice, strain, and thicken with half a teaspoonful of cornflour.

Orange Souffle

3 oz. semolina Rind of one orange Pinch of salt

1 pint mic

1 oz. butter

2 oz. castor sugar

3 eggs

Orange marmalade Put the milk on to boil with, the butter and thinly peeled or- ange Ilnd. Sprinkle in the semo- Ina and a pinch of salt; simmer. very gently until the semolina is cooked. The us a couple saucepan is advised. Remove the orange rind, beat m the yolks of the exgs, add the sugár, whip up

What to Order To-day?

DINNER Cabbage Rolls Egg Sauce Potato Chips

Balled Smoked Tongue Ground Rice Pudding Stewed Apples

TIFFIN Parsnips Soup Lobster au Gratin Roast Pig's Head Apple Sauce Creamed Celery Sea Kale Salad Apricots a la Savoy

Ground Rice Pudding

2

4 oz ground rice, eggs, 4 pinch of salt, 1 oz. of butter or margarine, 1 quart of milk,.. teaspoon of grated nutmeg, 3 oz. sugar. Mix the rice and salt, smoothly with a little cold milk. Boil the remainder of the milk.. and pour it on to the rice. Re- turn to the par and stir over a low heat until the mixture bolls. and thickens. Add the butter anl sugar and remove the pan from the stove. Allow it to cool for 1 or 2 minutes, then stir in the aten eggs and nutmeg. Mix well and put the mixture into a greased ple dish on a baking tin and bake in "fairly hot oven for out of an hour. Serve hot. Parsnip Soup

.3 lb, of parnips, 11⁄2 oz, ef fat, 2 quarts of stock (bone vegetable or cereal), 1 gill of milk, salt and pepper. Wash and peel the pars- - nips and cut them into slices. Melt the fat in a saucepan, put n the parsnips and simmer gent- ly without browning for 10 min- utes. Pour in enough of the stock to cover, bring to the boll, sim- until the parsnips are soft. Rub through a sieve retur. the... puree to the pan with the rest of. the stock and the milk; bring to the boll stirring tall he time Season and serve with diced fried- bread.

Lobster au Gratin

1 lobster (split open), 1 oz, of butter, oz. of flour, juice of a lemon 4 gil of milk, i egg, a little nutmeg and cayenne, salt to taste, 2 tablespoons of bread- crumbs. Remove the flesh from the body and claws of the lobster. Chop it coarsely and sprinkle it with lemon-juice, salt cayenne and nutmeg. Melt half the butter and stir in the four and milk. Stir till this sauce boils, then add the lobster and breadcrumb and beaten egg. Fill the shells with the mixture and springle bread- crumbs and dabs of butter on top.. Bake for 15 minutes,

Roast Pig's Head

tne

Half a pig's heau (resh), 2 lb. of large cooking apples, 1 pint of water. For the gravy:-1 oz. of lard, 1 oz of flour, pint of water used for cooking ene head, salt and pepper. Method:-Peel and slice the anions and place them by a baking tin. Wash the head. and score the skin with a sharp knife. Lay the head, on onions, pour the water over them and bake them in a moderate oven for 2 hours basting the head with the liquid every 15 minutes.... Remove cores from apples. Stand the apples round the meat for e last half-hour it is baking. Place the head and onions, sur rounded with apples, in a hot dish and put this in the oven to keep hot. Pour of liquid. Melt dripping, stir in four and fry Lill brown, stirring all the time. Add of a pint of the liquid and stir till it boils. Boll for 3 min- zes and serve in a sauce boat:

Apricots a la Savoy

I gill of apricot puree, I gill of cream, oz of gelatine, the whites of 3 eggs. 1. teaspoonful of lemon juice, 3 tablespoonfuls of apricot syrup, 2 oz. sugar. Rub sufficient apricots through a sieve to pint, but keep some of the armest and best pieces whole. Dissolve the gelatine in 2 table- spoons of boiling water. Add it the strained lemon-juice and sugar. Whip the cream until it hangs on the whisk. and the wifites of eggs to a stir froth, and mix in the cream and egg whites lightly. Blend well, and put the mixture into ramekin ca-" ses. Put half an apricot on the Lop of each case, and a piece of chopped pistachio nuts on the top of each fruit,

the-whites stiffly and fold into the whites stiffly and fold." Into the mixture, as lightly as possible Put into a souffle tin which has previously been well greased with butter, cover with greased paper and steam for 30 minutes. Serve with orange maralade.

T

SORE THROATS

HERE are few people throughout the l

who are not acquainted with the virtues.. of "ASPRO in relieving paid-stopping Colds- 'Flu and Rheamatie attacks at inception. Masy, however, do not know how to use "ASPRO" as a gargle for Sore Throats. Two "ASPRO” Tablets

in four tablespoonfuls of water make a very effective

5.MIN

ES

FOR RELIEF WITH ASPRO

There is nothing indefinite about ASPRO.Ita service is QUICK-safe, effective and deinito. It gives you re lief in 5 to 10 minutes and then goes on to dispel or dissolve the cause of the pain, allowing Nature to effect ita own care. Furthermore, you get harmful "after-effects from 'ASPRO, as 15 is speedily eliminated from the system a few hours after being taken. It neither dopes, deadens nor drugs.

ASPRO BRINGS SWEET& SLEEP

TO THE SLEEPLESS

gargle, anting se a powerful antiseptis for Sore Throats because of ita natural germicidal qualities. The reason why "ASPEO" has such quick action "in banishing so many varied complaints is because, after ingestion in the system, it is a powerful germicide and solvent of uric acid, is an anti-Pyretic or fever destroyer and is antiseptic-anti-periodic and anti-fermentative.

THE HYGIENIC SANITAPE PAOKING METHOD EXPLAINED.

THE SANITAFE' METHOD EXPLAINED.

unerring regularity in waxed paper, divide the paper into separate com- partments, crimp each compartment so that no air; can find access to the To plant consists of the most up-tablet, fold the tapes, and finally pass to-date and efficient mochanical ap- them through sprays of paraffin wax, paratus including a number of effectively sealing the SANITAPE SANITAPE machines, which seal and rendering the tablets proof the tablets hygienically in specially against damp, moisture and any form

of contamination. preparedi, wax paper compartments,

This system is known as the modern HYGIENIC SANITAPE' method of packing, and because of its thorough ly protective properties, ensures that "ASPRO retains its original high standard of purity. This should serve to commend ASPRO to all who appreciate the absoluta necessity of purity in medicine..

ELIMINATION OF HANDLING

The 'SANIAPE method of pack- ing has a distinct advantage over the crude and obealete system of hand packing. At no time during the pro- cess of manufacturing, compressing and packing, do "ASPRO Tablets come in contact with the human hand, The wonderful human-like SANI therefore, contamination from this TAPE' machines are one of the most source is entirely prevented, the ingenious and highly developed en tablets reaching the consumer in the gineering triumphs of modern times.same perfect hygienic state as when The machines wrap the tablets with they left the tableting machines.

There new masy thousands of peopleWhat ASPRO' Does:

who now sweet peaceful

who hitherto hardly knew the mean- ing of a period of restfainess. ASPRO has brought about the transformation by its sweet soothing infinence on the nerves, and breaking 'Iwa up of local feverish conditions. tablets before retiring is the usual dose.

HOW TO GIVE

ASPRO®

TO CHILDREN

Two simple methods of giving ASPRO to the kiddies are: (a) with little milk; or (b) break the tablet up and administer in a teaspoonful of jam, The dosage is: Children 3 to 8 years, tablet; 6 to 14 years, 1 tablet; 14 to 16 years, 1 tablets. ASPRO like any other medicine should not be given to babies under 3 years of age without medical advice.

Bavarois

This is a delicious sweet for hot weather, and quite easy to make. Work a third of a pound of castor sugar with five egg-yolks in a ..saucepan, dilute it with half-a pint of milk which has been boll- ed with a little vanilla essence and add half-an-ounce of gela- tine which has been dissolved in a little cold water.

Put the mixture on a low fire, and cook It (but do not let it bol) till it coats the spoon: Strain it into a basin and let it cool, and as it thickess stir in half-a-pint of whipped creami and an ounce of powdered sugar. Pour it into a plain or decorated Ice til mould, and put it on wanted.

To help turn out the bavarois, the mould "may be greased with .sweet almond oil, or, "If you like the taste of caramel the inside of the mould may first be coated with a thin caramel., Plunge the mould quickly into tepled water before turning out,.. ́..

The bavarois may be flavoured with what you wish: for instance, almond, coffee, chocolate, orange; Kirsch and so on.

HAM AND CAULIFLOWER

1 It Stops Violent Head- aches in Sto 10 minutes.

2 It Brings Sweet Sleep to

the Sleepless.

3 It' Relieves Rheumatism

in one night. 41

Relieves Children's Growing Pains. Sit Saves many a Sound Tooth by Removing

Toothache.

9. A hot lemon drink with 2

or 3 'ASPRO' Tablets will smash up a Cold or Flu attack in one night.

10 t Reduces Temperature

in 5 minutes.

11. It can be taken at any time, in Tram. Train, at Home, at Business anywher averywhere.

12 It gives the greatest relief ever. known to women at their times of periodical depres sion

6 It Brings Relief without causing sickness. indi- gestion or a craving.

13

14

15

I Stops Pain without harm

ing the Heart.

8 ti soothes away Irritability.

: Stops the Ill After-Effects

of Alcohol.

relieves Dengue and Mai Maria by reducing the fever. As a Gargle, "ASPRO' is won- derful for Sore Throats, Tonsilitis, etc.

DODWELL & CO., LTD., Distributors.

Three Packing:-S's, 10's, 27's.

What to Order To-day?

TIFFIN

Baked Cad, Curry Sauce Hot Savoury. Sandwiches Tomato Fritters Banana Fian

DINNER

Cucumber Puree Sweetbreads with Asparagus Chicken Farika Creamed French Beans Buttered New Potatoes

Apple Pie

Hot Savoury Sandwiches

оце Cut sandwich bread in incla thick slices, shape into rounds with a large pastry cutter. Remove centres, leaving a box with bottom and rima incn deep.. brush

butter over with melted

and toast a delicate brown in hot oven. Remove from aven and fill with creamed chicken veal or any kind of left-over meat, ne- ly minced. Cover with a thin. and of toast, cuż same size. Set & fresh boiled mushroom on top of each and surround with brown mushroom sauce.

Tomots Fritters

Tomatoes as required four seasoning. egg, breadcrumbs, deep fat for frying. Choose firm tomatoes. Stalk and wipe them Break a small head of cauli-

dry and cut them in half cross- wise, then season them and dip Gower into small pieces, drop in bolling salted water and coose un- hem in floür. Brush the toma-. til tender. Drain Scald 1 pint

tores with beaten egg and cont of milk in a double boiler, add 3 them with breadcrumbs, Palace tablespoons: quick-cooking ta- in a frying basket enough of the pioca, 2 tablespoons butter, tea-, tomatoes-to cover the bottom of spoon salt, i tespoon pepper. It. Put the basket into a deep Cook for 15 minutes, stirring fre- pan of how fat and try the tomato quently. Put a layer of the ta fritters till they are golden. Then ploca mixture in a buttered bak-lift them up carefully, drain them' ing dish, then a layer of cooked and serve them on a dish lined caniidower, and chopped, boiled with a paper doyley. or baked ham. Repeat and finish with a layer of the taploca mix- ture. Sprinkle with buttered bread crumbs and bake in a mo- derate oven undi; brown

Banana Flan Bananas the lufce of one orange, 6: oz, sugar-rill water,

Or 4 glace cherries:

Hene

whipped cream, 6 oz. short past- Ty. Roll out the pastry and lay it in a fan ring placed on a bak- ing sheet. Fress it against the sides and it with a smaller seized tin. Bake it for about 20 minutes and remove the tin. Stir the orange juice, sugar and water til it boils. Boil for 10 minutes.. Arrange sliced rounds of banana in the flan caswand pour the cool syrup over. When cold decorate with cream and cherries,

-LOCHRO,

FILM

ALWAYS USE BRITISH BELOCHROME ROLL FILMS

AND YOU WILL" "GET/ THE FINEST PICTURES.

Obtainable-from- Colonial Dispensary The Pharmany

1. Set & Co, LongHing Wing On Co. Blacre Co. The Sun Co.

DEALERS MAY ORDER THROUGH

REI88, MASSEY & CO.LTD

QUEEN'S ED.

MADH IN ENGLAND BI ILFORD Limited, Ilford, London