1934-06-21 — Page 3

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

MORNING

NOON

NIGHT

FOOD VALUES WHAT THE PUBLIC

A

PERFECT jelly is

a welcome ad- dition to any meal. If you would have a

jelly which dissolves instantly, sets quickly and contains the high- est quality ingredi- ents, always ask for—

Cerebos

Jelly Crystals

Hà Đông vai Đ. Hutchinson ở các Host Đan 13, Rome Jong

FAMILY DISHES

Fruit Tarts

Buy 1 lb. of pork or beef sau- sage meat (not the gristly local specimens). Grease a ple dish. Fill the dish with alternate inyers of sausages meat and mashed bolled potato. Sprinkle bread- crumbs on top and add 'dabs of butter. Bake till nicely browned (at least half-an-hour) in a mo- derately hot oven No flavouring. other addition is neces- egg or sary. Can be eaten hat; or when cold it can be turned out and cut in, slices.

Stewed Ox Tai Imported ox-talls have three times as much flesh on them as the market ox-talls have. If ca- tering for only two persons hall a tall is ample,

Place, the tall in a pan and co- ver with cold water. Bring to the boll and strain of the water. Wash in warm water. separate the joints and dry the pleces with a clean cloth.

Mix on a plate one tablespoon- ful flour with one teaspoonful salt and teaspoonful pepper: rad each piece over with the mix- ture. Fry in dripping till brown. then place in a stew pan with onions, and 2 breakfast cupfuls of water. Stew slowly for at least two hours. Add carrots and tur- nips and stew for an hour on- ger.

an

Toad in the Hote

1 lb. good beef steak; cntiat least

inch thick Cut in chunks and place them in the centre, of a greased baking tin, some standing up higher than Make a batter as for the rest. Yorkshire pudding, with 4 táble'. spoonfuls Alour, two egga, a pint of milk and a pinch of salt. Beat till creamy then allow to stand til all atr-bubbles have setting. Put some dripping in the pan round the meat and heat'it. Pur in the batter around, and over the meat. Bake for half-an-hour or until Arm and golden brown.

Meat and Oatmeal Ple Veal ple meat or shin beef can be used for this. Cut is up in small pieces, including a little raw ham for aded flavour. Choy one oulon and add some brown stock. Stew in a covered ple-dish for baur then add a crust made with oatmeal as fol- lows:

קנד

"

Bollib.-dripping with

pint

of water. Place lb. oatmeal in a basin, add salt and pepper to taste. Four in the dripping. Form the crust as quickly as posible, shaping it" without the aid of a rolling pin. Cover the stewed meat with the crust and.bake for

a further half hour.

· Liver and bacon pie made

"the same way is excellent.

Kidney Hot Pot

ib, ox kidney.

Ib. streaky bacon,

Carrots Onions Turnips,

·Potatoes

Seasoning. Wash

and cut up the "kidney and toss in seasoned four. Roll up, the bacon strips. Place the meat in a stew pot. Fry some onton's till brown and add them Also the other vegetables cut up. and two cups of water, Slice potatoes on top. Cover and cook for 24 hours."

.

ال

EAT MORE JUNKET

If you dislike the acid favour of curds try junkes. which is sweet and may be favoured in any way you please. It is made so quickly and easily and is not only wholesome food but can be served at any meal.

If your milk is delivered at 6.30 a.m. give instructions for same to be warmed. Immediately, to blood heat and poured into a soup-plate. This can be sweeten- ed and flavoured with vanilla. To every soup-plate-full allow two teaspoonfuls of rennet. If made on delivery it will be ready for an 8 o'clock breakfast. This, some fresh or stewed fruit and crisp loast, is all one requires with which, to start the day.

Fortifin or dinner, junket makes a pleasant addition to the sweet course. With prunes, stew- ed apricots, fruit salad, tinned ́berries, apple pie and many other confections it is as delicious as *cream,

יד

An enterprsing firm has disco-

"vered how to manufacture «"fruit Junkets," put up like table-jellies, and variously coloured. These are sure to please the kiddies..

Ways of Serving

Fruit salad sets suggest an at- teractive way of serving junket. Have it made in small individual portions which half fll the se- parate bowls of the set. Then fill the large centre bowl with a good fruit salad or some cholce tinned frutt such as raspberry, logan- berry strawberry or black-cur- rant.

The fruit when, handed round may be placed on top of the jun-. ket in the small dishes and eaten with it.

Some people like to include a little lemon rind in the milk when making junket and after it has set they sprinkle powdered cinnamon or nutmeg on the top. Grape-fruit glasses are suitable for serving individual junkets to accompany apple pie. Any wide shallow vessel is always prefer- able to a deep cup.

A neat idea is to place a greas- ed jam jar in the centre of the dish when making junket. When It has set, remove the jar and All the cavity with mashed plantains topped with a little Jam.

Russian Fish Pie

#

Alb. of any white fish, such as seer or mullet may be used. Boll for ten minutes. Flake the fish. Placed in a baaln and add one cup of boiled rice, grated riad of lemon. parsley, chopped chillies (If liked) pepper and salt, 1 oz. of butter and two tablespoonfuls of of white sauce. Also one hard- bolled gg finely chopped. Roll out à square of pastry, heap the- fish mixtures in the centre, fold the four corners to meet in the" centre, moistening them to make the paste adhere but leaving the corners open. Decorate with a rose of pastry in the centre and 'brush over with egg and milk,

Bake in the oven until pastry is cooked.

SUGAR

Fruit Tarts

Flour

are

Small fruit tarts which bought from a shop have a glaz- ed. transparent appearance which is not often found in home-made tarts. This effect, cân be obtain- ed easily in the following mah- ner:-Make a syrup of equal parts of sugar and "water, and cook for a few minutes. with a little fruit smilar to that with which the tarts are filled. Thicken each pint of the syrup so obtained with four tablespoonfuls of arrowroot, Mix the

arrowroot Arst with a little cold water. Then strain the syrup and allow it to cool before pouring over the tarts. The glaze so obtained is transparent.

Cheese Straws

These delicious savouries are easy to make, provided the oven is hot and the pastry is stiff en ough to roll out thinly. Rub two ounces of ubtter into tour ounces or flour, and salt, a pinch of ca- yenne pepper," and half a tea- spoonful of mustard, then two ounces of butter. Into four ounces well together, and make into a stiff paste with the yolk, of an egg, or a small whole beaten egg. When the pastry is smooth, but not sticky, roll it out on a four- ed board until it is not more than an eighth of an inch thick. Cut into strips about four inches long and about half an inch wide. put them on a greased in, and bake in a hot oven for about ten minutes. When cold, pile on a dish or serve in bundles. The pastry can also be made into round biscuits with 窺 cutter. when they serve as the basis for many after-dinner savouries.

REMEMBER—·

To remove all traces, of make- up with cold cream before going to. bed, then to wipe this away. with tissues

To push back your cuticles when drying your hands after washing.

To brush your hair regularly, not just stroke it with a comb.

What to Order. To-day?

TIFFIN

Roasted Devilled Clams on Hall

Shells.

Butter Sauce Devonshire Stew

Saute Spinach Steamed Potatoes Rutch Pudding DINNER

Brussels Sprout Puree Soused Mackerel

Sealake Salad' ; Rognons de Vean dux Oeuts Brouilles

Roast Qualls

Creamed Cucumbers Straw Souffe a la Vanille Devonshire Stew

Sitce 2 large onions, thinly, and iry a nice brown. Dredge in a tablespoonful of flour and "let it also brown; add a tablespoon of vinegar. pepper. and skit. Cut a -pound of steak into small pieces. add to the orilons, and over all pour a pint of stock. Cover the pan, and let the contents boli up, then simmer for about 2 hours. Before serving, take out the beef, and set on a dish Boil the gravy for a few minutes," add some chopped capers, and pour over the meat. Serve with, a border of haricot beans, pre- viously boiled. Small guet dum- plings added are a great improve- ment.

Dutch Pudding Boll. teacupful of well-washed rice in I pint and a half of milk until quite thick, then add 1 cup- ful of sugar. half a pound of cur- rents, 2 oz. of butter, the grated rind of a lemon, or, if preferred, a little candied peel. When cold, add 3 well-beaten eggs, and bake in a moderate oven for and hour.

'Brussels' Sprout Puree

Wash and trim 1 lb. of Brussels' sprouts: Put them into a sauce. pan with plenty of fast-boiling water, to which has been added a tiny bit of soy and some salt. When they are ja valle drian off „all the water, and rub the sprouts

through a hair sleve. Put

the

pulp back in the pan,' and add- to it one pint of boiling milk, and half a pint of boiling stock to make it the thickness of good cream. After bringing it to the boll season carefully with salt and white pepper and serve very hot. L

Pouding Souffle á la Vanille

1 large or 2 small, calves Eld-. neys, 2 oz. butter, 2 shallots, 1 gill Maedira sauce, 1 teaspoon finely chopped parsley, 4 eggs, salt and pepper.

Remove skin and fat.c ut the kidney into very thin slices, and season with salt' and pepper. Fry the shallots in an ounce of butter in & saute- pan, add the kidney slices, and toss over a hot plate for 10 minutes. Beat up the eggs, and about a tablespoonful of milk, season to taste, and put it in a stewpan with the remainder of butter, Sir till it thickens, dress the kidneys in a circle on a hot dish pile the scrambled egga in the centre, sprinkle with chopped parsley, and serve at once.

Rognons de Veau'aux Oeufs.

Brouilles

Melt 2 oz. butter in a action saucepan, stir in 14 oz. flour, stir and cook a little. Add 14 glll" milk, boiling and flavoured with vanilla, and sweetened with "1 oz. sugar. Stir till it thickens and becomes a armooth paste. Let it cool a little, and beat in 4 yolks of eggs, and the stiffly-whisked whites of 3 eggs. Three-parts Ell a buttered souffle mould, and steam for about 40 minutes. Un- mould, and serve with a suitable sweet sauce.

American Water

Cakes

Take a quarter of a pound of Dour and a little less than a quar- ter of ጾ pound

butter. small Add

Into butter Cut the "pieces and rub it into four.

a good pinch of salt, and mix to a stiff dough with cold water. Roll the mixture, fold it, put it into a basli, cover it with a clean cloth, and allow it to rest" for a quarter of an hour. Then cut it into pretty little shapes with a paste cutter or the top of a tumber will do if you havenothing else-and bake in a hot oven for about 20 minutes.

Berve hot or cold with butter or *Jam.

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2

SHOULD KNOW

GOOD HEALTHs priceless. Unfor

rnately with the majority of us it Headaches Nerve is not permanent Strain-Cold' and 'Flu attacks are every- day complaints, and minor complaints can develop into serious possibilities What the Public want to know is what safeguard have we in taking Medicine for relief? What is its standard of Purity? What effect does it have on the System?

#

The answer about 'ASPRO' is that it con“ forms to the standard of purity laid down by the British Pharmacopoeia (the guid- jag authority of the Medical Profession) 'ASPRO' has a proved reputation of fif. "teen years" standing with the public. throughout, the world. 'ASPRO' is safe

sure and effective. It does not harm the heart, and there are no înjurious after effects.

ASPRO

Does Not Harm the Heart

5 MINUTES

FOR RELIEF WITH 'ASPRO

"There is nothing indefinite about ASPRO.' Its service is QUICK-safe, *ollective and definite. 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 its Furthermore, you get no harmful after-effects from "ASPRO, as it is speedily eliminated from the system a few hours after being taken. It neither dopes, dendens nor druge.

Own care.

HELP OTHERS- WRITE US ABOUT

ASPRO

Help others and you help yourself- it's "an unwritten law. So in the in terest of others, write and tell us how ASPRO bas helped you. If you knew the good you do-you wouldn't

wait a minute.

Bacon and Beans

This is a nourishing and eco- nomical dish for lunch or sup- per, Boak a pint of haricot beans for twenty-four hours, then drains them and cover, the bot- tom of a casserole with them: put in a

bacon,

·layer of fat ham, or prickled pork, then more. beans until, the casserole is full. About a pound of meat "will be required for this quantity of beans. Mix a tablespoonful of treacle with a pint of water, add some pepper and salt, also some tomato sauce or puree if avali- able. Cover the casserole, bring to the boll, and then simmer as slowly as possible for several hours until the beans are soft and swollen, but not broken. It will probably take four

or ve hours; and it is an economical

plan to put the dish in a warm! oven after other cooking is in- ished as it will keep on simmer- ing with little heat provided it is brought to the boil Crst, 'See that the liquid just covers the beans, and add more water if much evaporates during cooking: but on no secount cook them quickly or the beans will go to a pulp and look unappetising.

VANILLA

When possible, always use vanilla pod instead of vanilla escence. One will last quife" a long time, so long as you wipe it after you have used it, dry it, and keep it in an airtight jar. There is no comparison between the fie yours.

"d

Try ASPRO for

Headache Temperature Rheumatism Malaria Neuritia

Dengue

Gout Lumbago

Sleeplessness Sciatica Toothache Earache Neuralgia Coldst

Sore Throat Asthma Infigenza Hay Fever Feverishness) Irritability Periodical Pains Peculiar to Women. Alcoholic After-Effects.

ASPROŽIS Woman's

Best Friend

of

Possibly the greatest users ASPRO are women, for whom ASPRO has a special charm on scocant of the varied periodical experiences with which all women are familiar. They surely know just what a wonderful soother and paín dispeller 'ASPRO ia Millions of women throughout the World now regularly take "ASPRO, the safe, sure and effective medicine, to relieve their pain and scompany- ing physical depression, who before had to resort to dangerous drugs, narcotics or opiates. The under- standing woman nzer ‘ASPRO."~

Brass

Lacquered brass should never. be polished with metal-polish, us the acld it contains is thely to... destroy the lacquer. Wash the brass with soapy water, then rub it well with a dry chamois leat- her. Treated in this way laeg- uered brass will retain its bright- nesa for years. Chased and wrought brass also should not be cleaned with polish or powder, as it is difficult remove the polish from the crevices once it has been used. The articles should first be washed in hot, soapy wa- ter, and dried. Then they should be rubbed with half of a fresh- ly cut lemon, and washed in hot water again. When thoroughly dried, polish with a chamois leat- ber. Indian brass may also be cleaned in this way.

Brass will not tarnish if it is. treated in the following-manner

Coloured Curtains

"Net curtains in pastel shades are becomming increasingly po- pular, but unfortunately, they show the dirt and become dusty in appearance even more quickly that white ones. They need not, however, be washed continually, as they invariably become a t tle paler each time they are. washed. A bath in warm bran which means little trouble, will- quickly banish the dusty appear- ance and will not harm the most delicate net or lace Rub the cur- tains gently but thoroughly in the bran and then leave them out of. doors in the "wind to remove all the bran

Col

JU

COLDS OFF THE

‘ASPRO

CAN DO IT TOʻNIGHT

Moat children are subject to Tooth- ache, Earache, Colds and ru-lden bursts of Temperature. "ASERO', 'ean be. safely given to children so affected. It will soothe iba rain sway and- quickly reduce Temperature

HOW TO GIVE

ASPRO

TO CHILDREN

Two simple methods of giving

ASPEO to the kiddien arm (s) with little

milk; or (b) break the tablet up and administer in a

Jain. The dosage is: Chipoonful of

8 to 6 years, i tablet; 6 to 14 years, I tablets 14 to 14 ye; 1 tablete. "ASPRO like any other medicine should not be given to babies under a year of age without medical advico.

Dodwell & Co., Ltd.

Distributors. THREE PACKIBOs: d'a, 10%, 27′′r.

Dissolve half an ounce of shel- lac in half's pint of methylated" spirits by leaving the solution in a tightly dorked bottle or jar until the next day. Then pour off the clear liquid. Heat the brass slightly, and paint the solution evenly with a camel-hair brush.

OCHRO

FILM

ALWAYS USE BRITISH SELOCHROME BOLL FILMS. AND YOU WILL GET THE FINEST PICTURES.

Obtainable from

Colonial Dispensary-The Pharmacy

L. Sak & Co. LongHing Wing On Co. Sincere Co. The Sun Co.

DEALERS MAY ORDER THROUGE

REISS, MASSEY & CO.,LTD 7. QUEENS BD,

MADE IN ENGLAND BY, ILFORD Limited, Ilford, London