1934-07-05 — Page 2

Page

HONG KONG DAILY PRESS, THURSDAY JULY 5, 1934.

MORNING

NOON

IGHT

FOOD VALUES

TEK KOST

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Dining Table Decorations"

Certain rules must be observed with table decorations. The Arst is that the centre plece of frul or flowers must be low enough not to interfere with vision or conversation across the“ Lable. Candles, which provide the most attractive method of lighting the table should also be arranged with this in mind. The present vogue for tall condles. Incidentally, is an excellent one as the flames are above the level

of the eye.

On a very lohk table. LWO groups of decorations will give a belter effect than a centre piece. The fruit or flowers should of course, be chosen with reference to the colour of table linen and dinner service. ·'

When only one bowl or vase is used, it should be of clear glass silver pewter or black ware. It is well to choose one that is quite simple in design, so that It will be suitable for almost any variety of flowers. The colour of a cheap bowl can, if necessary, be changed by a coat of paint.

A floral table decoration should include flowers in all stages-- full-blown blossoms, half-opened biopms, buds, and their GWB leaves which are always the most suitable. Avoid having all flower and follagé stems of one length. Irregular lengths look best, as you will notice if you look at the way Nature arranges growing plants in the garden,

pa de val

COOKERY NOOK

Caramel junket is a pleasant change from the crdinary junket, Make a carmel syrup, not too dark, with two and a half ounces of sugar and half a teaspoonful of water. Add to this a pint of milk and, when it is at blood "heat,. add the rennet with a pinch of salt and a hint pl, vanlila essence.

Cream la particularly good with this junket.

No Wonder!

THEY LOVE THESE CURLS

H

It is an old recipe, and the origin of the, name I do not know..

Take 2 oz.

each of butter. castor sugar, syrup, and plain four: also 1 teaspoonful ground ginger.

of

syrup

Put butter, sugar and Into saucepan and melt (do not let the butter boil). then add the flour and ginger,"and stir" well

Place in small spoonfuls on flat baking sheet. bake in moderate oven until deep golden brown. Allow to cool slightly, then roll found finger. When cold they are very crisp, and are a speciál favourite with children."

IN

Baked Bananas and Rhubarb

Some Unusual Brends

If You've never tried baking. your own bread you have missed real treat. It's not hard to de→ particularly with such recipes as these.

Prune Bread

Mix and sift 1/2 cup white flour with 1 teaspoon salt and 4 tea- spoons baking powder. Blend With 1 cup brown sugar and 2 cups whole wheat Hour. Add 2 table- spoons melted short-ening and 14 cups prune juice and milk with i cup cooked prunes cut up. Com- bine thoroughly, and pour into, a greased loaf pan. Let", rise 15 minutes before baking. Bake for 1 hour in a moderate over.

Raisin Bread

Select tender rhubarb and cut 2 Sift together 2 cups flour," 2 quarts in 2-inch pieces without re- tablespoons sugar. 3 teaspons

Peel and moving the red skin.

baking powder, i teaspoon salt scrape 4 ripe bananas. and" split lengthwise. In a greased shallow and teaspoon cinnamon Best 3 baking dish place a layer of the eggs, and 1 cup milk and add to rhubarb, add the banana. halves, the first mixture. Stir in 14 cubs .thed the remaining rhubarb. chopped raisins and 4 tablespoons Sprinkle with 1 cup sugar mixed melted fat. Let dough stand 20 a well-greased pan. with teaspoon salt, dot, with 3 minutes in tablespoons butter and bake İri n Bake in a moderate oven for 1 moderate oven for 20 minutes. Remove cover and cook for 30 minutes or until the syrup has thickened. Serve colà,

Chilled Fruit

2/3 cup diced pineapple

111

2/3 cup diced pears."

The young housewife was tears over her futile attempt to cook hubby's first meal.

"What is it. dear?" he asked, - sympathetically, "Oven out of or. Her?"

"Oh, no," she sobbed. "T-I've been all the mérning trying pluck this rabbit"

1/2 cup seeded white cherries,

1 cup fruit juices

1/3 cup sugar

1 tbsp, lemon juice

hour.

Spoon Blend

Mix 1 cup corn meal, 2 cups còld water and 2 teaspoons salt and boll for 5 minutes, stirring com- stantly: Add 1 cup milk, 2 de 3 well-beaten eggs and 2 tablespoons melted fat and mix well. Pour in a well-greased hot pan or baking dish and bake for 45 or 50 minutes In a hot oven: Berve from the pan in which it has been baked. is delicious ...) served This

with

Mix and chill the ingredients. scrambled eggs, bacon and brolled

Berve in glass cups. „

tomatoes.

Calves' Brains With. Green Sauce

If this is carefully prepared gccording to directions. It is quite admirable. Let the brains lie in warm water for several hours." Then cook them in salted water. to which you have added three spoonfuls of white wine vinegar. some parsley, chives, 2 clove of garlic, three cloves, a sprig of thyme, a Bay leaf, and.. If you have it, a sprig or pinch of baski.

When the brains are -done, take them out, drain them, and let them get cold. Then cut them in quarters. roll them in flour, and try them till golden in butter in a frying pan. Arrange them on a dish and serve them with the following sauce:

Put into a saucepan a table- spoonful of olive all, half a pint of good stock, and a little white wine. Then

add some shallot,

watercress.

sley: chives,

tarragon.

PAX-

and 1 suspicion

Anu

of garlic. all chopped finely to- gether, Season

with salt black pepper and let them bol together. for a moment or two.

If you have any clear gravy, a little might be added to the sauce. with advantage.

Pancakes To-day

Boss.' flour, 1 pint milik.

Pinch of salt. 2 eggs,

Sleve the four and salt into a basin and make a well in the centre. Drop in the yolks of eggs and mix some of the flour into them gradually with a wooden spoon. Add half the milk very gradually, stirring in the rest of the four. Beat till very smooth

and full of air bubbles. Add the rest of the milk and let it stand for an hour,.

Whisk the whites of eggs very" stify and stir in Just before using. Melt 11 Httle lard in a frying pan, make smoking now, pour to about an egg-cupful of the batter, letting it run all over the pan. Let it rest

for minute or so till 1 le set and, browned underneath, Hft ly with a broad-bladed knife and 'toss the pancake or" turn it.

Brown on the other side, slip the pancake on to sugared paper, sprinkle with lemon or orange Juice. This quantity will make enough for four or five people.

Dissolve strawberry gelatin, and Savoury Chicken Pie

sugar in boiling water. Add cold water arid chill until mixture be- gins to thicken, When almost set, whip with egg beater. When light and trothy, add egg whites beaten stlir. " Continue to beat ant mixture holds shape. Pile into eherbet glasses or place in moulds and chill. Serves 8.

Cherry Cream Parfait

1 package cherry gelatin

1 cup boiling water

1 cup cold water

cup cream, whipped

Few grains salt

Dissolve cherry gelatin in boil- ing water: add cold water. F parfait glasses about full, using only of gelatin. Chill until firm. When remaining begins to thicken, whip with egg beater to stiff froth. When very stif beat in stify whipped cream,` to which the few grains of salt have been added. Pie Hghtly on top of plain gelatin in the glasses. Serves 8.

Superior Salad

1 package lemon gelatin

1 cup boiling water

1 cup cold water or

j

pear juice pulit

1 teaspoon salt

canned

3 to 4 halves canned pears cut

in cubes

Sandwich Filing

Chopped olives, peppers and nuts added to mayonnaise, makes a tasty filling for sandwichs."

COCONUT PUDDING

Take 1 grated coconut, 1 large egg, level table-spoon sugar, 1- tea-cup coconut milk

Grate the coconut, put half in a basin, and cover with boiling water to extract the milk. Pit remainder of cöcomit and sugar in a basin, and mix thoroughly with the beaten egg.

Drain off

a tex-cupful of the milk and stir buttered It in. Pour into a piedish and bake in a quick oven for 10 minutes. Serve, separately remainder of coconut milk.

"This is "an American recipe. which has been tested here and' found very good...

You can use a boiling fowl for it. Prepare and thoroughly wash the bird, truss, and put it into Cook fast-boiling white stock: rapidly for Ave minutes, then reduce the heat so that there is only enough to keep the contents of the pan simmering gently until cooked.

over.

The time, roughly, is twenty minutes for the pound · and twenty minutes

When cooked, take up the fowl: cut the' meat from the bones, skin it. and put it thorough the mincer. Mix it with two minced Spanish onions. a couple of skinned and at chopped tomatoes, dash cayenne, and a seasoning of salt. While the fowl is boiling, cook about a quarter of a pound Bf spaghetti in salted water untf tender, then strain it. Mix the cooked spaghetti with the meat. and try the mixture in butter for. ten minutes or ag. Now mix in some tomato puree (made from the pulp of two large tomatoes, Agil of milk, and a little four for thickening) and turn the Whole 'lato a ple-dish Cover with a thick layer of seasoned mashed potato, and bake till the Verust" is brown....

I preferred. a short pastry can take the place of the mashed potato "crust."" A good one is made from half a pound of flour sieved with a small teaspoonful of baking-powder and 3⁄4. pinch of salt, mixed with quarter- pound of fard or dripping and. made into a stiff paste with.. water..

JUG AND GLASSES

A water, lemonade, or "cup set of plain crystal glass strikes a new note by having dal ita decoration on the bottom of the tumblede and jug. The inside of the base of these is dome-shaped instead of fat, and is painted with a beaty spray of ripe blue pluma, which makes an enticing end to a cool, drink.

ed

"GARDEN FRESH"

47

BEAULAH COOKED PEAS

ARE ALWAYS

GARDEN FRESH":

BECAUSE THEY ARE PACKED

AS SOON AS PICKED.

ORDER SOME TO-DAY

BEAULAH'S COOKED PEAS

Agents —

LINCOLNSHIRE.

REISS, MASSEY & Co., Ltd. 7. Queen's Road, Central,

SPONGE CAKES

Swiss Roll and Sandwich

Sponge cakes, always popular are always heartily welcomed.". By using a good self-raising flour and mixing in a thick, warm basin success In making these delicacies is assured. · Tins üsed for cooking" Swiss roll, sandwich cake." sponge fingers or sponge flar: should, be well brush- oven with lard not butter, butter containe moisture. Then ordinary flow must be dusted over the lard so that every part of the tin is well covered. All Ingredients must be placed in readiness before beginning to mix. The following will make sufficient sponge mixture for either one Swiss roll, one sand- wich baked In two halves, or two sponge flan cases

0.5

3oz. Castor Sugar.

3oz. Self-Raising Flour.

2 Eggs.

Grated Rinds of Lemon. » Pinch of salt,

Put the sugar into the well- warmed basin, add the two eggs and the salt, and whisk briskly for eight minutes. Fold in light- ly with a fork the hour and the lemon Hind. For a Swiss roll spread evenly over the prepared Swiss roll tin. Bake immediately on the middle shelf of a köt oven, for seven minutes. While baking, warm two tablespoonfuls of jam mixed with one desert- spoonful of warm water, and lay out a sheet of grease-proof paper dusted with castor sugar. Turn the cake on to this, bottom side up, and spread with the jam. Cut off a small portion of the long sides and roll, gently, keep- ing the paper under the hards. while roiling. Leave o the paper till cold, dust, with a little more sugar," and "serve.

The mixture may be baked in two tins for à sandwich. If baked in the two fan tins a delicious filling may be made by using a pint jelly square and a small tin of fruit: Melt the felly

with "making up, the pint

the syrup from the fruit. Allow the jelly to begin to set, and then put a little into each flan case. Divide the fruit between the two. and spread the remaining jelly over the fruit. Put into a cool place till it is firm

and serve with or without "cream.

By adding one and a hali ounces of creamed butter to the mixture and putting teaspoon portions into. Anger-biscuit tins. three dozen sponge fingers may be made from this quantity. Bake them for six minutes. All these cakes, are easily digested. nourishing, and appetising, and are specially suitable for inva- lids.

Gelatin Desserts

Hanapa Fluti

1 package lemon gelatin

1 cup boiling water.

3 4 ilpe bananas

Add boiling water to lenton gelatin. Rub bananas through a sleve; add to gelatin and cool. When almost set, place in bowl in „pan of cracked fee or very cold water; beat with egg beater to very stiff froth. Phé lightly in. glasses, Serve at once "or chill until ready to serve. Serves 8.

Fruit Whip

1 package strawberry gelatih 1 cup boiling water

1 cup canned cherry juice

1 cup canned white cherries

stoned and cut in fieces

6 marshmallows, cut in pieces Dissolve strawberry, gelatin, in bollding water. Add therry juice, Bet bowl in cracked ice and when mixture is almost set, bear with egg beater to stia frotir; Fold in frait and marshmallows. Eerve

2400

drops

of concentrated flavour

in every bottle of

Yorkshire Relish

·D-E-O-P-S DO THE TRICK"

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at once or turn into moulds and chill. Serves 12.

Strawberry Show Pudding

1 package strawberry gelatin 1 tablespoon sugar

1 cup boiling water.

cup cold water...

2 egg whites

Very Fécimar

Master-Can you tell me the name of any animal peculiar to Australia,

Boy-The rhinoceros, sir. Master Wrong. Thst animal

is not found in Australia:

Boy--Well, sir, that's exactly why it would be feculfar.