1934-06-21 — Page 2

Page

MORNING

HONG KONG DAILY PRESS, THURSDAY, JUNE 21, 1934.

NIGHT

FOOD VALUES

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SOME APPETISING WAYS OF

COOKING POTATOES

Boiled, baked, roasted, fried, or even grilled, there is often a horrid

Grill- zameness about potatoes.

in this case the dish is called Pommes Voisin. You will find "both these dishes make an excel- lent accompaniment to lamb or chicken or veal, as does this other cheesy preparation from Bavoy. It is called Gratin Sa- voyard.

ed potatoes, by the way, are un- usual enough to try.. Cut the peeled potatoes, which should not be too small, into slices just half an inch thick, paint over them well with melted butter and grill them gently till they are done. Mashed potatoes are our usual stand-by, but how few people do them properly! "The best way of all is to drain the po- tatoes thoroughly as soon as they Exe cooked and then to rub them in small quanities through a sleve. Put this puree back into the sau- cepan, and on the side of the fire, add the butter in small pieces, beating well with a. Wooden spoon. The proportion of butter should be about two and a half. ounces for every two pounds of potatoes When the butter is ab- sorbed season with salt ang pep- per and moisten as you wish with boling milk added by degreas till you get the right consistence. Now that the herb garden 15 sprouting you will find.few dishes of mashed potato better than that to which a spoonful of fines her- bes (parsley; chives, chervil, and tarragon) has been added, though the simple addition of chopped chives by themselves is hard to beat. The green part of young spring onions could be substitut- ed with success 1 chives are un- obtainable.

ཐ་

Two Good Dishes

#

Peel the potatoes and chop them finely; seasoning them with galt, pepper, and #little grated nutmeg. Butter a' shallow fireproof dish and in the bottom put a layer of half the potatoes, then a layer of grated cheese (Gruyere being the authentic one for this), then the rest of the po- Lates, and finally a good layer of the cheese. Molsten with some good stock, and dot with a little "butter. Now bring the stock to the poll out the top of the stove, and let the dish simmer gently there for ten minutes, after which you must put it in the oven and" continut to bake it there till the tock is all absorbed and the top nicely browed.

If you want a plain. dish of potatoes to eat with, say, a roast. chicken (which you will, of course, have stuffed with its own liver "chopped up with a Uttle tarragon, the finest stuffing of all), a potato' souffle will "be just right. Cook a pound of foury potatoes, drain them and dry them the side of the stove, and run them through a very fine sieve, as for potato puree. Sea- son" them with salt, pepper, and a triffe of grated nutmeg. If you like it, but be sparing of this last. Mix in an ounce of melted but- ter, and stir in, one by one, the "yolks of three eggs and a gill' of cream. Lastly add the three egg- whites stifly whisked. Put the mixture into a buttered souffle dish ang bake in a. buttered sou- me dish and bake in a hot oven for about twenty minutes. It must not, of course, be kept walt- ing, and it would not be a bad idea to flavour it with paprika pepper, instead of the nutmeg.

Here are two paticularly good potato dishes for this time of year, The first is perhaps the finest potato dish of all, Pommes Anna. Feel the potatoes and cut them into thin' rings, which you must soak in cold water for about ten minutes and then dry. Butter well a fireproof dish (with a cover), not too deep and just en- ough to hold all the potato, `Ar- ranging the rings in layers in this dish, seasoning each layer and dotting it with small pieces "of butter. Repeat these till the dish la full, and spread some butter pretty thickly over the top layer. put on the lid and make it airtight with some flour-and-water paste. ⠀ "of Bake this in a glack oven for three-quarters of an hour, and "at the end of this time take out the potato cake and turn it up- side down. Cover closely again and bake for a milar period. Now pour off all the butter, turn out the golden cake, and serve it piping hot. You can, if you wish, sprinkle each layer with finely grated cheese, as well, but

Fresh Grape Sweet

A sweet made with fresh gra.... pes can be prepared a short no- ice for an emergency meal. A cup of grape juice will be requir- ed. Add the juice of a lemon and dissolve three-quarters of a cup castor sugar in the juices. Then stir in one tablespoonful

of granulated gelatine which has been thoroughly melted in a lit- tle water. Beat the whites of three eggs to a stiff forth, and when the other mixture is begin- inng to set beat them i lightly. The sweet should be forthy and piled up in individual glasses. Garnish with whipped cream and skinned whole grapes.

THE SUCCULENT CHICKEN

Too often is a chicker a cere- monial bird "which is absorbed but not really tasted or eaten. Of slender build perhaps it is set in the oven which does its worst with it, and not even constant. „tasting really makes it much bet- ter than flavoured string. Cold it loses even that. Yet the ideal chicken, which now and then is found in unexpected places al- ters one's conception of what may be an excellent bird and promotes it at a:bound to at least the level of its gaine rivals and makes it supeflor to its cousin.

the duck...

A French method of cooking a chicken is to put it in a casserole with plenty of butter. salt. pep- per.' and

cas-

any other Bavouring liked. For a quarter of an hour the 'casserole is left open and the chicken is fairly tried as it were unt it is, a perfect golden brown. After this the casserole 18 shut hermetically for about "an hour. Before this 2 little water is added about a tea-cup- full and this steaming and com- pletely contained in the serole, reduces the chicken to a softness and moistness which are delicious. The difficulty about gas stoves is that it is difficult to modulate them sufficiently. As the chicken remains in the cas- serole for about an bour after shut up it must cook very slowly Just as it cooked quickly while being browned. An asbestos mat- Is a help in achieving slower. cooking but is not always ade- quate and in many cases it 18 necessary to stand the casserole in a "bainmarie" even though it is not in the oven.

Chestnut Cream

Take 1 pound chestnuts, Re- move outer shell and place in a saucepan of hot water to remove th blttr inside skin. Boll with sufficient milk just to cover them (the quantity of milk will vary with the "quantity of nuts to be covered). When soft раля through a hair sleve until they are quite as fine as flour, then 'leave them to cool. Add a pound sugar, 1 teaspoon vanilla flavour- ing, 2 yolks of eggs, slightly bea- ten. Stir this mixture until it is of the bhosistency of whipped cream. Turn into a glasss qish and set aside to chill. Before ser

Cream Cakes.

Add

Put 2 oz. of butter in a sauce- pan with half a pint of water and 1 oz. of sugar.

lb. of Lour. and

well stir

" until thoroughly bolled. When ready." the mixture should gather in a Jump. Leave a few minutes to cool, then drop in three yolks of eggs, one at a time, beating each one until it is out of sight. Put out neatly on to an oven shelf, which has been greased in-small dessertspoonfuls. Bake in a hot aven, from, eight to ten minutes. Instead of being cooked in the oven, mixture may be fried in spoonfuls in. deep smoking fel. Whip up some cream and swee- ten and favour with vanilla. When the cakes are cool, make an incision and insert the cream. Little lids may be cut from the top, the cream put in. and lids replaced. This pastry should be cut with scissors. Finally sprinkle with Icing sugar. Chocolate eclairs may be made with the same mixture, by being pressed on to the oven shelf through a tube. These are also filled with cream when cool, and afterwards coated with chocolate icing.

Icing

Puttb of icing sugar through a sieve and beat it with a few drops of water and the juice of a small half of lemon. The mix- ture should coat. the back of the spoon like a thick white sauce. Ice the cakes and scatter the al- monds on top. A few pistachio nuts may be blanched and chop- Ded and sprinkled with others. Their fresh green colour adds a dainty touch.

the

New Recipe For Marzipan Cake

tastes

CREAM CAKES AND SPONGES

On

With eggs plentiful and cheap the present is an 'opportune time for making some of these dain- ties. To ensure satisactoryTM re- aults for cream cakes great care is necessary with regard to their preparation, Success really de- pends on the mixture being of the proper consistency and the firing. If at all possible the cakes must be left in the oven for the exact time stated and during that period the oven door should not be opened. A draught causes them to fall readily as in baking they become hollow in the centre.

Most spongs depend upon good beating of the mixture twenty" minutes being usually allotted for that. Then the flour is folded In very gently, and the oven must be of a very moderate heat; Just as for a gingerbread. Swiss roll however, does not ocme un-. dee this rule. It must be baked quickly; otherwise there is a diff- culty in rolling it. A sponge "roll takes approximately from five to seven minutes, but a sponge. sandwich takes twenty minutes.. The tins should be papered and greased.

Sponge Roll Break three eggs into a basin. add to these + lb. of sugar. Have ready lb. of Dour mixed with a pinch of salt and a pinch of "barking powder This may be

This is a cake which looks at- tractive and

delicious. Warm a basin and cream toge- ther in it six ounces of butter

and six ounces of eastor sugar.. Add a pinch of salt to eight oun- ces of self-raising four which should then be thoroughly dried

and slightly warmed. Sift this into the butter and sugar al- ternately with three well-beaten eggs. Add half a teaspoonful of almond essence, and beat the mixture until it is very light and creamy. Divide it between two sandwich tins which have been lined with. greased paper, and bake in a bot oven (375 to 400 degress) for half an hour."{

While the cake is cooking, pre- pare the Alling Mix together four ounces of ground almonds with six qunces of icing sugar. add a few drops of almond essence" and about half a teaspoonful of lemon juice. Stir in one egg yolk or white, or a whole small beaten egg, and add a few drops of co- chineal or carmine colouring. Knead together with the hands until it is pliable and a delicate pink colour, using a little more feing pugar - if the pastela too sticky. Roll it out to fit the cake. Spread both halves of the cake berry or raspberry jam, and thinly with, the juice of straw- press firmly together with the Marzipan between. Ice the top of the cake by warming gently. four ounces of sieved icing sugar with about two tablespoonfuls of the strained jam juice. A: soon as the strained jam juice. As soon as the icing runs thickly over the back of a spoon,, pour it quickly over the cake and spread it evenly over the lop. It

ving cover liberally "with whip-is essential not to heat the icing

ed cream so that nothing is seen of the chestnuts, Glace aherries may be added if desired.

too much, or it will go 'dull, 'and. not to use too much liquid, or t win not set.

slightly warmed in the oven then sleved. Beat the eggs and sugar bard the time for twenty minutes. Gently sift in the four and fold in carefully. Have a Swiss roll tin in readiness greased and papered at foot. Pour in the mixture and bake in a hot oven for seven minutes. Turn, on to a `sugared paper, remove paper at foot of sponge and cut off crisp edges. Spread with heated jam, quickly roll up, and sprinkle with sugar.

Special Sponge Sändwich Put 5 oz. of loaf sugar on to boll with a wineglasful of water. Boll hard for three minutes, then allow to cooL Fut the yolks of three eggs into a basin with the whites of two and beat with a whisk. Pour the prepared syrup over the eggs and continue whii- king for twenty minutes. Have reaily" 1 lb. of four, which has been warmed in the oven and mixed with a tiny grate of lemon rind. Add a drop of lemon rind Add a drop of lemon essence to the eggs, then gently sift in the flour, folding it in, and blending It in, and blending" carefully. The tin should be previously pre- pared and im readiness. ΣΤ should be greased at foot and “sides and also papered. Bake the sponge in a very medium aven

to for twenty minutes. Allow cool a minute or two before turn- ing out. When cool, split and spread with Jam, lemon curd marzipan ΟΙ whipped cream. Dredge with castor sugar on top.. Russian Cakes

Beat to a cream 7 oz. of better with 6 028 of caster sugar: Adă to the beaten cream the grated rind from the small half of a lemon. Beat well three eggs, ad- dnig to these half teaspoonful di vanilla. Mix on a plate 6 ozs. of four with a teaspoonful of baking powder, and gradually add the eggs in small quantities afternately with the flour unt!!

"GARDEN FRESH'

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AS SOON AS PICKED.

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FOR YOUR NOTE BOOK

To clean" cork seats or mats, rub them hard with

a coarse sand-paper, and they will look like new. Never wash them.

Clean your silver jewellery with the fabric of a broken gas mantle crushed up.

Rub it on the article with a soft cloth, dip into hot water and po- lish at once.

After bolling eggs hard immer- se them in cold water. This pre- vents them from turning black

Salt is good for cleaning the enamel of your gas-cooker.

A good way to clean scratches off steel work is to use. a Liqui metal polish in turn with an em- ery cloth. Finally polish with a saft cloth, when you will get a perfect surface.

Try using cold coffee instead of milk when bixing, ginger-bread. spiced fruit-cakes, steamed ginger puddings.

or

It makes the colour richer and gives & most delicious favour.

To clean old paint brushes, work vinegar into the hairs. This restores elasticity...

Clean mahogany with vinegar and water; oak with warm beer;

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Household Cloudy Ammonia

Household ammonia is in valu- able for cleaning, washing, using in baths and for other toilet. Dur- poses. You can make a, Jood supply for yourself quite inexper- sively as follows:-

1 pint ammonia.

pint methylated spirit.

2 ozs. borax.

1. oz castile soap.

quart hot water.

Dissolve the soap and borax.

in the water and when cool add the methylated spirit and am- monia.

and ebony with in coconut oll

cloth dipped

A VENETIAN SUGGESTION For Dry And Brittle

A quite Venetian, air bf rich- ness is given to wine glasses of

Hair

crystal glass by a pattern of gue Use an Egg Shampoo

golden rings running, round and and round them. Finished with golden feet these wine-glass would distinguish any dinner- table.

Similar cocktail or liqueur glasses would admirably give the preliminary flip and the fore- well flourish to the business of dining.

8.G.

the ingredients are mixed and thoroughly beaten. Have pre- pared, and ready 3 ds. of chopped cherries and 2 ozs, of blanched and chopped almonds. Add these to the mixture reserving -a :few of the almonds for decoration. Put into a floured and greased tin of an inch in depth and bake in a hot oven. When ready cut In meat square blocks and fee.

Many women are greatly - turbed by the fact that their hair is dry and brittle......and this 'brittleness seems to persist. 'An egg shampoo will overcome the dryness and make the hair fluffy. and soft.

First wash the hair with castile soap lather, then rinse with tepid water, and use the egg shampoo. Take 2 eggs; separate the white from the yolks. Beat each separ ately, then mix, and continue to beat until a smooth mixture in obtained. Add gradually a tes cupful of warm water-mo hot- thoroughly beat again and the shampoo is ready for use.

Pour a little over the head rub well into the scalp, and continue until the whole of the hard ha been covered