1934-05-24 — Page 2

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HONG KONG DAILY PRESS, THURSDAY, MAY 24, 1934.

MORNING

NOON

NIGHT

FOOD VALU

In

GIBSON

EP

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.,

A KNIFE-RAGK

National Commercial Bank Building,

Ice House Street, HONG KONG.

many housholds stainless knives have now superseded or-.. dinary steel ones and it is con- venlent to have a special case for them. A compact little tray is une of polished wood. with raised ends and a central rack made to hold one dozen large and one dozen small knives, a carver, and a bread-knife. This tray is 141 inches long, B inches wide, and 2 inches high, and is designed to fit an ordinary, side-board drawer. It may be carried about with the knives in it. It keeps them in nerfect order and is more durable and much easier to clean than a baize-lined knife basket.

A SANDWICH FILLING

lf at any time there is some cold salmon left over after dia- ner it need not be thrown away or eaten up cold, as with it an excellent sandwich filling may be made which will come in usefully during the picnic season. Remove the salmon. from the bones and mash it well with several prawns. Mix to a stiff paste with a little butter which has previously been melted by placing it in a warm oven for a few minutes. Add sea- soning as desired and enough butter to render the paste easy lo spread. Finally press tightly' In- to a glass jar and cover with melted butter. A sandwich filled. with this paste and a little chop- ped or sliced cucumber is del cious.

EGGS BAKED IN CHEESE SAUCE

Halve E hard-cooked eggs, lengthwise. Baute cup minced mushrooms in 2 tablespoons fat. Combine with egg yolks and a dash of cuITY. Restul the whites with this mixture. Allow three ovals to an individual ra mekin and cover the eggs with a rich cheese sance. Bake for 15:1 minutes or until browned.

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Recipe Given for Cake

ין

That Is Different

Royal Sunflower Cake

4 eggs

3 tablespoons cold water

A pinch of salt

1 cups cake flour

1 teaspoon vanilla

1 teaspoon Royal baking pow

der

2 tablespoons butter

1 cup brown sugar Peach halves

Separate the yolk and the white of the eggs. Beat the whites and when stiff, add yolks one by one and the sugar gradu-, ally. Sift the dry ingredients several times. then add to the egg mixture alternately with the. cold water. Add flavouring, and pour this batter on. top of the following:

In an iron skillet, melt 2 table- spoons of butter and add one cup of brown sugar. then blend carefully. Place on this, peach halves which have been cut so that they form petals of A flower.

Bake in 375 F. for about 30 minutes. Invert on a large round plate. Serve with whip- ping cream.

Libby's Sausage Rolls

3 cups dour

4 teaspoon Royal Baking pow

der.

1 teaspoon salt

2 tablespoons Swift's Formay

1 egg

cup Libby's milk

1 tin Libby's Vienna Sausage Mix and sift the dry ingre- dient-cut in shortening with finger tips. Add the milk to which the beated egg has been. mixed. Roff out, the dough into a flat sheet, cut in squares, and on each square place a sausage. Roll up and brush" with beaten egg. Place on a greased pan and bake in a moderate oven for about 25 minutes..

Dairy Products for Health

By the Nurse

Pure milk is a vital food, which is better than almost all others in the nourishment it provides' for the body.

r

Eggs also constitute one of the most valuable of dairy products, partly because of their nutritive value, and also because of the many ways in which they may be served. As" sources of energy In the diet, eggs supply a larger number of calories per pound than milk, though less than beef! steak,

»

In most homes, cheese ranks. more as an “extra” than a food, usually being eaten with biscuits at the close of a heartly mea) as an

aid to digestion. Actually,

it is important enough to serve as a substitute for, fish or meat in the main meal of the day, combined with such food as spaghetti, rice or macaroni,

Then there is butter. one of the most palatable and digestible of all foods, its great value bg- Ing due, chiefly, to its Vitamin "A" content.

It is a short step from butter to the various margarines now In general use..

ANI

Green Salad Is So Good

There are few more pleasing dishes than a well-made, plain- green salad, but few things are more difficult to get, unless you make it yourself. Yet scarcely anything could be easier.

In the first place, no knife ahould ever approach within cut- ting distance of the crisp young lettuce you will use. Take of the

outside leaves, but do not throw them away, as you should be able

to use them for a soup or a puree. Put the whole of the inside into cold water, and-leave it there for ten minutes, no longer. Shake

as much water as you can out of the lettuce, holding it by the stump of the stalk. Tear the leaves off carefully and put them. into a clean, dry teacloth, and swing round so that as much moisture as possible comes out of the leaves.

If you do not want to use it Just at the moment, hang it up in a cool place to dry. Nothing is more horrid than a wet. flabby lettuce-leaf, Put the dried let- tuce on a wire tray or colander, The best salad is made with the smaller leaves left intact.

You are now ready to eat your salad, and the leaves should be brought into the dining-room in a generous salad-bowl, so that it can be well mixed. Make your dressing at the table, or have it made at the sideboard & minute. before you want it.

If you are seasoning your let- tuce with fines herbs (chopped parsley, chervil. chives and taragon) which I strongly ad- vise you to do, sprinkle the leaves lightly.. with. them now. Then pour over your

dres- sing, which in this case should" be plain Vinaigret- te tone part wine vinegar. two parts olive oil, saet and pep..... per), and turn the leaves over carefully in it with two wooden spoons or a bone salad spoon and fork, so that each leaf receives its proper share and glistens with the dressing as it is removed to your plate.

It is a perfect dish by itself, but grace any meat with which it may be served.

WALUNT STRIPS

Have A Curried Dish For Lunch On One Of These Depressingly Hot Days

Curries were originated in India and are

Intended to stimulate lagging appetites during depres- sing weather. The highly sea- soned, "pungent curry sauce with its distinctive favour does indeed tempt the appetite and will be found a worth-while addition to Menus

A curry is Invariably served with rice and may or may not use meat or Ash In its make-up Vegetable curries are excellent and help solve the luncheon or supper problem" The rice forms the border and the other material in the curry gives the piquant favour to the dish. Left-over meats "can be reheated in the erry sauce and served in a bor- der of rice. This suggests an at- ||' tractive way to use up left-overs.

The following basic rule of

· curry sauce has been modified to "Jease Western palates. Even so, same tastes will prefer less cutry.

"

Curry Sauce

One scant. tablespoon curry powder, 1 tablespoon flour, 2 tablespoons butter, 2 cups tomato juice, I small onion, 1 tablespoon, chutney sauce, 1 tablespoOTS lemon juice, 1 teaspoon sugar, teaspoon salt, 1/8 teaspoon pep- per.

I

Melt butter and stir in curry powder and flour. Cook and stir until bubbly and slowly add to- mato juice, stirring constantly. When smooth, add minced onion, chutney, lemon juice, sugar, salt

and pepper. Simmer for 30 min- utes. If chutney sauce is not available chopped cucumber rings dr mixed sweet pickle can be used.

Tender, left-over yeal. lamb. mutton, chicken, beef or fish can be reheated in this sauce and served in a border of well cooked "rice. "Cheap cuts of meat can be cut in small pieces, seared julsk- ly in hot fat and simmered until tender in the sauce in the oven. or on top of the stove. Water can, of course, be used in place of tomato juice..

East Indian Curry

One pound round steak or lean beef of any cut, 1 tablespoon cur- ry powder. 2 tablespoons butter, 1 .onion, à fresh coconut, I banana,

lemon, teaspoon salt.

Cut ment in small squares. Melt Butter in stew pan and, when It bubbles, add onion minced and curry powder. Stir with a fork and cook five minutes. Add meat and brown quickly. Add boiling water, to cover and simmer one hour adding water if necessary. Add salt, lemon juice, banana cut In inch slices and coconut infu- sion. Simmer until tender and serve,, with rice.

To make coconut infusion grate or scrape coconut and let stand in one cup boiling water for 20. minutes. Strain through cheese- cloth, squeezing coconut as dry as possible.

Always Available Banana is High In Food

Value; Served As Vegetable

The" home maker who wants to supply a well balanted and nourishing diet for her family at minimum cost will choose bananas as one of her staple fruits.

They are always cheap and plentiful in the markets.

There are three steps in making - " Not so many years ago Бала-

these delicious strips. For the crust, cream cup shortening, cup flour, sad when smooth spread in a greased pan measur- ing about 9 by 5 inches. Bake 12 to 15 minutes in a hot oven..

While the crust is baking make the Alling. Beat 1 egg, and 2 cup brown sugar sifted to prevent lumps. 1 tablespoon flour, tea- spoon baking powder, teaspoon rait, cup shredded coconut, cup walnuts, chopped, and i tea- spoon vanilla:

When the crust

comes from the oven spread the filling evenly on top and return "to oven, baking 15 to 20 minutes

longer.

..

.

nas were considered indigestible. by many persons. Now this food superstition, Like many others, has been overcome by science. We know now that a ripe, raw banana can be fed to every small children without causing digestive difficulty.

Bananas are high in food value, a good sized one furnishing 100 calories. Their large starch con- tent makes them an excellent substitute for potatoes as Bo ac- companiment with "meat. It is this starch content which makes an unripe banane dificult to digest. Cooking the. banana converts the starch into dextrine and sugar, making it quite as digestible as a perfectly ripe, raw banana,

After the filling is cool make a confectioner's frosting as follows: Work 1 tablespoon butter, until creamy and add cup confec-. tloner's sugar, 1 tablespoon warm orange juice, drop by drop,, and. teaspoon lemon juice." Sornad on the cake and sprinkle with 4. cup, walnuts, chopped.. Cut strips 1 inch wide and 2 to 3 dry and tasteless." inches long.

OLD-FASHIONED SUGAR

COOKIES

24 cups flour

21 tap.-baking powder

eup shortehing

1 tsp. salt

1 cup sugar

2 eggs, well beaten-

1 tsp. vanilla

Sift the flour, before measure-

Few people realise that maring, Add the baking powder and

garine comes under. two headings.

I. Nut or Vegetable Margarine, in which the fat churned with the milk is obtained from "nuts or vegetable on //

2. Margarine, in which the fat churned with the milk is an animal fat...

The prejudice against margar- Ines which formerly existed has been largely overcome, because much work has been done in research laboratories and these studies have proved that may- garine is wholesome, easily diges ted, and a valuable addition to the available fata,

salt and sift again. Cream the shortening thoroughly, add the sugar slowly and cream with the shortening. Add the eggs and Beat well. Add the vanilla. All the four and blend. Chill in the refrigerator for 15 minutes. Roll inch thick on a lightly foured board. Cat with a large floured cutter. Borinkle with sugar. Place on an ungreased baking sheet and bake in a hot oven for 12 minutes. To vary make a sandwich of two cookies and use a filling of jelly or mar malade. Cut three small holes, in the top cookie before baking

ม

Baking bananas in the skin im- proves them for many persons. "Bake bananas in a quick oven and only until soft and the juice begins to flow. Longer baking "makes them tough and dark, and

Bananas baked before the skins darken will not be as fine flavored as the perfectly ripened ones, but they will be more diges tible than if eaten raw Un ripe bananas should be baked without the skins and basted with a thin syrup, those can be used as desert" while those baked In the sking may take the place of a vegetable, g

There are many ways to serve salads and fruit cups. Their bananas. They are excellent in

bland favour combines well with such tart fruits as grapefruit and pineapples. Sliced oranges and sliced bananas are ar- ranged in layers with a generous ́sprinkling of shredded coconut. provides a simple dessert worthy of frequent serving.

Fried Bananas (ân z Vegetable).

Feel and scrape bananas, Cut in halves crosswise and sprinkle with salt and lemon juice. 2011 in the dried bread crumbs, dip in egg itightly beaten with 1 able-

spoon "water and roll again in crumbs. Fry about two minutes In deep hit fat and serve as vege- table with a tart sauce. A good sauce is made by adding seven drops of rabases and 2 teaspoons lemon juice to one-half cup sim- ple syrup...

Salad Dressings

Salad-time is upon us, and we "should polish up our dressings.· ́ These are five of the most popu lar:

Mayonnaise

We all know how to make this, but it might be worth while to note that for dressing salads, the mayonnaise ought to be thinner than usual

Vinaigreito

This is what is known some- times as "French dressing," and consists of one part of wine" vinegar to two of olive oil, sea soned with salt and pepper to taste. The salt is usually dis solved in the vinegar, and the pepper and all mixed in after- wards.

Vinaigrette with. Mustard. Bome salads require a, alightiy 'stronger ⠀ dressing than others. For this one, a little made must- ard is added to the vinegar after. the salt, the oil and Pepper fol- lowing in the usual way and in the same proportion.

Cream Dressing

In this dressing you use cream instead of oil and lemon juice in

2400

drops

concentrated flavour

in every bottle of

Yorkshire Relish

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stead of vinegar. It is made and'-. seasoned in the same Way As „vinaigrette, and in the same pro-⠀

portions. It can also be "must- arded" if desired.

Hard-boiled Egg Dressing This is a kind of mayonnaise made with hard-boiled egg-yoke. Pound two or three in a bowi with a wooden spoon, and sea- son them with salt, pepper, and a Httle mustard. Then stir in. as you would for a mayonnaise, enough olive oil to make a thick// creamy sauce. Vinegar should be added at the last moment. Remember always to use wine vinegar and the best olive oil you can get. Those who do not like vinegar may use lemon in- ice to add to the mayonnaise or: hard-boiled egg dressing at the last moment,

"RICKSHAW

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