1934-06-07 — Page 2

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HONG KONG DAILY PRESS, THURSDAY, JUNE 7, 1934.

MORNING

NOON

NIGHT

*

FOOD VALUES

GIBSON

ᏚᎷᎪᎡᎢ ---ᏢᎡᎪᏟᎢIᏟᎪᏞ

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 !!!!!!!IE

On Sale at the SOLE AGENTS.

SHEWAN, TOMES & CO.,

National Commercial Bank Building, "Ice House' Street, HONG KONG.

To Aid Your Chic

are fas-

White "mackintoshes hionable, but many are not so white as they once were. Owners will welcome, therefore, a clean- ing tip from Miss Mary Downey. of Tramore, Co. Waterford,

Try this method of cleaning the garment. It is a good one- Cut up two ounces of yellow soap and boll it in a little water un

Then let it til it is dissolved cool: a little and stir in half an Ounce of powdered magnesia. Röll into a ball and let it harden.

Wash the mackintosh with this soap, using a nail-brush for the soiled parts. Rinse off the dirty soap, and dry with a clean cloth.

Glass

Delicate glass and china should be washed in tepid water, to which a title ammonia has been added, then alowed to drain in a rack until dry. Finally, polish with a dry, soft towel. To Joo- sen a glass stopper which has become Armily fixed rub a little oll round it and place it near & fire. Tap the stopper lightly and It will come out easily. When two tumblers have become', fag- tened together, one inside the other, the safest way of diseng- aging them is to fill the innër glass with cold water and place the outer one in a bowl of warm water. The respective contrac tion and expansion which takes place will free the tumblers. A strong cement for mending bro- ken glass or china is made by dissolving some shellac in sufici- ent spirits to give the consistency of treacle.

LORD CARDINAL'S NIGHTCAP

This punch is called "The Lord Cardinal's Nightcap and is taken from an ancient still-room, re- cipe book.

Stick a large orange with twelve cloves, and roast till, the skin de- cordes dark. Put in a small stew- pan half a pint of water, an eggspoon of powdered mace, and the same quantity of each of the following spices:-ginger, cinna-* mon and allspice; also the thinly pared rind of a lemon. Boff for half an hour, strain and add the Juice of a lemon, lb. of "powder- ed sugar, the roasted orange, and a bottle of tawny port.

FROZEN CHOCOLATE PUDDING

Stir the contents of one pack- age of chocolate pudding into the contents of one 8-ounce can of evaporated milk. Add 1 cup of water and cup sugar. Bring.to.. a bol for one minute. Cool and add 1 teaspoon vanilla and cup whipped cream. Pour refrigerator trays and freeze, stirring several times in the process.

LIME FRUIT SÅLAD,

1 package lime gelatine.

1 pt. balling water.

2 tsp. vinegar.

into

cup walnut meats, broken.

11 banana duely cut. /

1 orange finely cut, - Dissolve gelatine in boiling, water. Add vinegar. Pour layer of clear gelatine mixture into ring mould. Chit until firm. Chill of remaining gelatine mixture. When slightly thicken- ed fold in nuts and fruit and add

CREAM OF CARROT SOUP

Prepare enough tender young carrots to make two cups of small eubea. Cover with enough water to boll gently until tender. Add ore medium size onion, two ta- olespoons of butter, one-half cup dried bread crumbs, three cups bouillon (meat or chicken), one teaspoon salt, one tablespoon su-. gar, one cup top milk or cream. Cook the onion slowly in the but-,

Add the ter for five minutes. crumbs and boullion, the liquid of the carrots, salt and sugar and simmer 20 minutes. Add car- rots and cream. Reheat to ball- inga

LIVER- EN CASSEROLE

1 pound calf or beef liver" (cut thick) 2 large onions, green pepper, I stalk celery. Cut liver in cubes. Dice onions. Heat ba con, grease in pan, add liver and onions and sear. Then put in casserole. Add green pepper and

Readers' Recipes

Lemon pudding is light and is a delicious and appropriate sweet to follow a substantial meat pie. Cream together the weight of one egg in sugar and butter (or margarine), add the same weight of sifted sell-raising flour, and the beaten egg, and beat well, until the mixture is light and creamy. Then stir in the grated rind of a lemon and a few drops of lemon essence and steam the pudding in a greased mould for an hour,, A good sauce for this pudding can be made by boiling and the two ounces of sugar grated rind of a lemon with a breakfastcupful of water for five minutes. Blend a teaspoonful of cornflour with the strained juice of the lemon, add this to

가

the sugar and water, and boll up again.

Cooked Complete

A cookery tip from Mrs. Black, of Hillingdon, that will save both time and temper::

11.

There is nothing more dim- cult than to serve, without break- ing it a cauliflower, and so in' my opinion making it look most unappetising.

To avoid this I wrap my cault- flower in a square of butter mus- Ih, tying It corner to corner, with knot at top. I then put it into boiling salted water, and. when cooked, I lift it out with

fork, leaving it to drain m colander, and the cauliflower is complete, just as before cooking.

WARM WEATHER

HINTS

Baked Ham

Here is one way to prepare baked ham and a way you'll tes- tify has much to recommend it, once you've savoured its delicious. melting goodness.

10-lb. ham

4 qts. cold water

2 bay leaves

2 onion slices

12 whole cloves

Wash the ham thoroughly and add the rest of the ingredients. Cover and cook very slowly for 4 hours or until ham is tender when tested with a fork. Remove ham from the stock and cool.un- til it can be handled, then re- move excess fat and cut off the rind. Cover with the following mixture:

Sugar Mixture

18 whole cloves

1 cup dark brown sugar

1 cup spiced peach juice Stick cloves, in ham at regular intervals. Spread with the sugar and add juice. Cover with d and bake 15 minutes.

EGGS SOMERSET

Eggs Somerset are delicious and unusual. For this three hard cooked eggs aliced: one cup of tomatoes; one-third teaspoon pa- prika, one-third teaspoon salt; one teaspoon chopped onions; one teaspoon chopped celery, one- third cup grated cheese; one- third cup crumbs and one table- spoon butter are mixed and pour- ed into baking dish. Bake

&

From A Tin Of Peaches

Peaches figure prominently in favourite hot-weather sweets and are always welcome when the ap- petite is Juded. Try these re- cipes.

"

With Rice Wash a gill of rice and cook in bolling salted water until tender; then drain

Line a mould with rice, and in the centre put a pint of drained sliced peaches, sormkled with two tablespoonfuls of caster su- gar, add a tablespoonful of butter cut into little pleces, and eight. tablespoonfuls of made.

Cover with rice and bake for 25 oven. minutes in a moderate When cold turn and serve with a sweet sauce.

Macaroon Souffle Beat two egg-whites until stiff, then stir in six tablespoonfuls of caster sugar. Rub some dry macaroons through a sieve and fold in a gill of crumbs, and half a pint of peach, pulp-made by rubbing peaches through a strain er...Add two teaspoonfuls of le- mon juice.

souffle

Fill the bottom of a dish, with sliced peaches, put the meringue on top, and bake in a moderate oven until firm, serving as soon as possible.

Peach Pic.

Fill a pledish with sliced, or halved peaches, cover with half agil of their syrup and a des" setspoonful of lemon juice, and Cover with short crust, mixed with milk. Bake in a hot oven

celery. Now pour a can of tomatas, minutes in a moderate:'öven for 15. minutes, and serve with

to soup over all and add I can' of water. Season to taste, Bake for 30 minutes

JELLIED CARROTS AND PEAS

1 pkg. gelatine, lemon flavour.

1 cup boiling water.

#cup vegetable stock or cold

water,

3 tbsp. vinegar.

1 tsp. salt

tap, paprika.

1 cup carrota, diced.

1 cup of fresh cooked peas

(or chopped string beans), Dissolve gelatine in bolling water. Add stock, vinegar, salt- and paprika Chill When slightly thickened fold in veget,

to Arm layer in mould. Chillables. Turn into moulés. Chill

until firm, Cover with remain until firm. Verg

ing clear gelatine mixture. Chill

again until firm, Berve with mayonnaise.

Other vegetables in the same proportion as the above recipe may be used 12 desired?

Serve In the dish in which they were baked Serves three. "SCRAMBLED EGGS AND MEAT

3 tbs. bacon fat

4 eggs, beaten

3 tbs, milk

cup cooked diced meat 2.tbs. chopped onions

2 tbs, chopped celery

+ tsp. salt

1 tsp. paprika

Heat fat, in frying pan, slowly add eggs, milk and meat. Cook slowly and stir constantly until mixture thickens. Add rest of in- gredients and cook two minutes.

POACHED. EGGS

Beat egg whites stin Have ready as many alices of buttered toast there are persons to be served Make a nest of the beat- en egg white on each slice. Into this drop a little butter and the

cream.

Peach Conde Wash four ounces of rice and cook until tender in half a pint......... of milk, sweetening with two, ounces of caster sugar. The rice should absorb 211 the milk Put in a piedish and cover with hal ved, peaches.

Make a meringue with three egg whites and three ounces of caster sugar, and put in the oven to brown.

unbroken egg yolk. (Sprinkle salt over the top and place in moderatè oven tmtil the egg 1 set

CREAM ALS

Add one pint of vanilla Ice cream to the content of one quart bottle of ginger ale. Shake thoroughly and serve.

“GARDEN FRESH”

BEAULAH COOKED PEAS ARE ALWAYS

"GARDEN FRESH”

BECAUSE THEY ARE PACKED

AS SOON AS PICKED.

ORDER SOME TO-DAY

BEAULAH'S COOKED PEAS

Agents

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Hints From Everywhere

For packing glassware china

and

there is nothing better than barrels. Place a pillow in each end, and line the sides with small cushions and blankets. Crumple paper and wedge it into every space.

Fragile china should be packed

in sawdust.

The Chinese, have an excellent method of packing their nest 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: It is then packed in excelsior or crumpled paper. The

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damp paper clings to the glass Some Ways Of Serving

and thus prevents the pieces from slipping.

Narrow strips of paper pasted -diagonally across pictures and mirrors will help to break up the vibrations.

:

A good packer is known by the way he packs books, Close pack- ing breaks the bindings. It is best to stand the books on ends as in a bookcase. Do not use large boxes for books: they are easier bandied. In small ones on account of their weight.

And-be sure to label all boxes and barrels.

Label each box on its front edge with a brief summary of the contents, or you will have to dislocate the whole pile. when you want to get soraething out.

CINNAMON TOAST

Cinnamon Toast for afternoon tea. Cut your bread into rounds" about half an inch thick, toast- crisply, and well buttered. When the butter has soaked in, sprin- kle over each piece, cinnamon and then castor augar. Pop back under the grill for a few minutes and serve hot

A sprinkle of cinnamon in milk puddings given a delicious flavour, and the same quantity in any herb stubing, as for veal, tur-

chicken imparts key, piquancy.

or

A

quarter of "a teaspoonful of cinnamon in glass of hot milk on going to bed quickly relleves and disperses & cold! So granny's larder always contained a tin of cinnamon fin" powder).

EYESORE REMOVED

If you have several suit-cases and flat dress-boxes that through Lack of cupboard space have to live in your apare room, 15 1 a good plan to stack them neatly and place on top a piece of board cut to the size of the largest A loose cover to hide the top and three sides of the pile may be made of glazed chintz, creton- ne, or American oilcloth,

This converta an eyesore into a piece of furniture, placed ben- eath the window as a window-

Apple

Baked Apple Curry-Into K greased baking dish alice two large peeled, cored apples in lay- ers, sprinkling each layer with a mixture of two teaspoons of sugar and one tea-spoon of curry powder. Moisten with one table- spoon of water, dot the top with butter, cover, and bake in a good oven for one hour, then eat with pork, veal, duck, or ham.

Apple Soup--Peel, core, and slice two large apples into one quart of soup stock, with a salt- spoon of pepper, three cloves, and a shake of cayenne.

then apples are tander, through a sleve and reboil,

Cook till rub

Apple Rings, cut a quarter of an, inch thick and fried in the. fat from sausages and bacon make a jolly breakfast (with the sauages and bacon, of course).

.

Apple Delight-Sweeten one pint of apple, puree to taste, and stir in the well-whipped yolks of two ezga. Bake for fifteen min- utes, then cover with meringue made from the whipped whites of the eggs and two tablespoons of sugar. 'Brown the meringue and serve hot or cold

Apply-puddingy-ple. You will see why we, children christened it this way. Peel, core and slice four large apples into & deep greased baking dish. Take two $885, and their weight in each of butter, sugar, and four Cream the butter and sugar, add the flour and well-beaten eggs, and pour the batter over the apples. Bake for one hour in a moderate;

oven.

TOUCH AND GO

From Start To Finish Name Beer Sets The Pace

With a stein on the table and a good song ringing clear-your party is sure to be the success you hope for provided sou take, the precaution of ordering, only the beer that pleased everybody Name Beer It patterns the party!.