1934-07-26 — Page 2

Page

HONG KONG DAILY PRESS, THURSDAY, JULY 26, 1934.

MORNING

NOON

NIGHT

☆

GOOD VALUES

THE MOST

Beautiful

KITRIGERATOR IN THE

WORLD

GIBSON

IT'S SMART!

IT'S PRACTICAL!

An unbeatable

Combination:

GIBSON QUALITY

plus

GIBSON ECONOMY

possessing all the features

of the most up-to-date refrigerator.

On display at:-

HONG KONG ELECTRIC

1

CO., LTD.,

CHINA EMPORIUM, LTD.

and

SHEWAN, TOMES & CO., SOLE AGENTS

National Commercial Bank Building

IT'S EASY TO OWN! Ice House St., Hong Kong.

SERVE SHERBETS ON WARM DAY

A general rule applies to the making of thesć frozen desserts. First. a syrup is made. Next, the fruit juices and flavoring ingre- dients are added. Then this mix- ture is put into a freezing tray. When it is firmly frozen. it is re- moved to a thoroughly chile mix- ing bowl and beaten very light. Then the whipped egg white (to which salt has been added) is folded in: also, coffee cream if the recipe calls for it. Next, the en- "tire mixture is put into the free- zing tray, returned to the re- frigerator, and frozen.

Lemon Sherbei

1 cup granulated sugar

1 pint water.

cup lemon juice

2 tablespoons orange juice

1: 16 teaspoon salt

2 egg whites

cup coffee cream

"Cook sugar and water slowly for

Cool. ten mutes.

"Add to strained fruit juice. Pour into freezing tray and freeze firm. Re- move to ice-cold mixing bowl and beat with rotary beaten until very light. Add coffee cream and fold in silly beaten egg white to which salt has been added Pour into tray and allow to finish tree- zing without further agitating.

Orange Sherbet

a cup granulated sugar” »

2 cup water

Grated rind of one orange

2 egg whites

16 cups orange juice

1 tablespoon lemon juice

cup coffee creant'

1/16 teaspoon salt

Add Pour

Cook sugar and water slowly for ten minutes: "Add grated rind to syrup and continue cooking for several minutes. Strain. syrup to fruit juices. Cool. into freezing tray and allow to freeze firm. Remove mixture to rotary beater until light. Add coffee cream and fold in stimy beaten egg whites to which salt has been added Pour into tray and freeze. If ingredients sepa rate, the mixture can be stirred" again with a spoon.

Pineapple Sherbet-

2 cup granulated sugar

cup water

1 can crushed pineapple :

4 tablespoons lemon juice

1 cup coffee cream

2 egg whites

1/16 teaspoon salt

Drain juice from can of pine. apple. Cook sugar, water and

ten

pineapple juice slowly for minutes. Add pineapple pulp and lemon Juice. Cool. Pour Intu freezing tray and allow to freeze until Arm. Remove mixture to ice-cold mixing bowl and beal with rotary beater until light. Add cream and fold in stify beaten egg whites to which sålt has been added. Return to tray and finish freezing. If ingredients separate after the mixture is partly frozen. remove tray and stir well with a spoon.

Apricot Sharbet

1 cup apricot juice

1 cup apricot pulp

cup water

cup granulated sugar

11 tablespoons lemon juice

i cup coffee cream

2 egg whites

1/16 teaspoon salt

||

Cook apricot juice, water and sugar slowly for ten minutes. Cool. Force apricots through ́purée strainer.. Add lemon juice

and syrup. Chill. Pour into free-. zing tray and freeze firm. Re- move mixture to a cold bowl and beat with a rotary" beater until light. Add beaten egg whites and cream. Return to tray and finish freezing. If mixture separates after it is partly frozen, remove to ice-cold bowl and beat again.

GELATIN SALAD OF CAB- BACE AND CARROTS

程

Green vegetables and fresh, crisp salads are the perfect sub- stitutes during these warm days.. Try serve vegetable plates for dinner at least twice a week. And for luncheon, varying

the old combination salad and using it as the main course will do won- ders to improve lagging appetites.

A carrot and cabbage salad in getatin is a regular spring tonic Here's the way to make it:

Dissolve one package of lemon favoured gelatin in one pint of warm water. Add two tables- poons of vinegar and one tea- spoon of salt and set it in the the ice box. When the mixture is slightly thickened, fold in one cup of raw grated carrots and one cup of finely shredded cab- bage.

When it is firm, unmold on a platter covered with crisp lettuce and garnish with mayonnaisej This recipe serves sûr parsons.

USE YOUR GIBSON'S REFRIGERATOR

For These Frozen Ice And Sherbets

Orange Ice Flakes. Boil cup sugar and cup boll- ing, water for 5 minutes. Cool. Add- juice and pulp of 3 large oranges, juice of 1 lemon, 2 cups milk, 1 egg white beaten stiff and salt to taste. Fold in 1⁄2 cup cream, whip- ped. Freeze, over-night with com- trols at normal (not fast freeze) Stir well 'early next morning. Ser- ve for lunch. Keeps almost inde- finitely

Lynn Lemon Milk Sherbet Mix 1/3 cup strained; lemon juice with 1 cup confectioners su;" gar. Add very slowly 2 cups milk Stir well. Freeze with occasional stirring if convenient.

Fruit Creme Sherbot Pulp of 1 banana

Juice of 1 orange

Juice of 1 lemons

10 cherries (minced)

10 Maraschino cherries (minced)

1 cup granulated sugar

1 whole egg

cup water

1 cup.cream Whipped. Salt, green colouring

Boll sugar and water for 5 min- utes Pour over well beaten egg. stir constantly. Salt the mashed banana, combine with fruit juices arid egg-syrup mixture. Add Cherries. Chill. Add colouring fold in whipped cream. Freeze.

Peach Sherbet

Dice 12 peaches. Crush well let it stand 1 hour with 1 cup con- fectioner's sugar. Boli 1 cup granulated sugar with 4 cups of water for 5 minutes. Cool Four over peaches. Add teaspoon al- mond flavouring. Freeze.

*********** Banana Sherbet

Mash' pulp of 6 ripe bananas, "Boil 1 cup sugar with 2 cups water for 5 minutes. Cool. Add juice. of one orange, few grains salt combine with banana pulp Freeze.

AN EGG DISH

A good egg dish is made by covering the bottom of a fireproof dish with tmato puree. To make this stew a pound or more of to- matoes in a little well-seasoned water or stock; when soft press the put "through" & Reve tha thicken it with two teaspoonfuls of cornpour blended in cold, milk Tinned tomatoes can be used if thore convenient. Break as many eggs as are required on the top of the puree, and bake in a mo- gerate oven until the eggs are Just set. If served with spaghetti ór macaroni which has been mix- eq with plenty of grated cheese, this forms a complete meal.

PICNIC FOR SIX

Menu

Potato Salad

Nut Bread Sandwiches Tuna Relish Sandwiches

Pickles Olives

Drop Cakes

Poffee

In the Good Old Summer '

FRESH FRUIT COCKTAIL

Warm weather appetites crave something different.

Now that the warm evenings are her why not ring the changes at your next little dinner-party? Try serving a fruit cocktail in stead of hors d'oeuvre, or even in place of the soup course, as is often dono in America.

You will find the following very tempting and met appreciated:

Ingredient

grapefruit, three bananas, one orange, strawberries 1 oz, crystallised gin. ger. 2 oz. sugar.

Potato Salad 2 cups diced cooked potatoes 3 hard 'cooked eggs, diced

cup diced celery

2 tablespoons chopped onions 2 tablespoons chopped pimien-

.tcs

1 teaspoon salt

1 teaspoon paprika

2 tablespoons chopped green

pepper

cap salad dressing

Mix and chili ingredients. Serve in bowl lined with lettuce. Cover with lettuce.

Scalloped Salmon

2 tablespoon butter

4 tablespoons nour

lb.

1 teaspoon salt.

1 teaspoon pepper

#!

1 cup water

To make. cut the grapefruit in half with zig-zag cuts. Scoop the pulp of grapefruit and orange into n basta. Add the strawberres keeping back eight of the best. Chop the crystallised, ginger and add it to the fruit, with sugar to taste. Slice the bananas thinly. Scrape and loose pith from the sking of grapeftult and wash and wash and dry them. Fill with the fruit, arange a circle of banana on top, and put two nice straw- Berres in the centre.

Pineapple Desert

1 tbsp. gelatine

1 bottle of cream, plain

Ib. almonds, shredded

2 or 3 slices cut pineapple

4 egg yolks

Sugar to taste

1 bottle whipping cream

I bottle maraschino cherries Dissolve gelatine in a little cold water and heat platn cream, dis- solving the soaked gelatin in it." Add beaten egg yolks and sugar.. Cool (not set), flavour, add whip- ped cream and almonds, cut ma- raschino cherries, and pineapple. top of Spread between and on cake.

1 Place in refrigerator hour before serving.

Pineapple, Pickles

One large pineapple, medium ripe, cut into cubes. Measure, Z cups suger and 1 cup vinegar. Mix sugar and vinegar and pour over pineapple and allow to stand over night. The next morning. pour liquid off and bring liquid to boй; pour over pineapple and let. stand. Third morning, bring to boll again and boll until thick syrup, Pour in pineapple and boll until cleat. Season with either stick cinnamon, whole clove. chilly pepper, pod.

OT

An Unusual Omelette Cut up some potatoes in small dice and cook them in "butter, with some equally small cubes of streaky pickled pork Beat your eggs lightly as for an ordinary omelette, and pour them into the pan on top of the potatoes and park. Cook the omelette as usual, and, when folding it, pour. inside a little fresh cream, into which you have mixed some grated gru- yere cheese.

N

14 cups evaporated milk diluted

with

1 cup chopped celery

2 cups cooked or canned salmon 4 tablespoons buttered crumbs. Melt butter in saucepan. Blend in four, salt and pepper. Stir in diluted milk. Add celery.

Cook

ten minutes, stirring frequently. Then add cooked salmon, Put in- to greased, shells or baking dish. Cover with the buttered crumbs. Bake in moderate" oven 350 de- grees F. for 20 minutes or until browned.

Creamed Spinach

1 pound spinach

2 cups boiling water

1 tablespoon butter

cup evaporated muk teaspoon salt

1 teaspoon pepper

Cook spinach in bolling water in uncovered saucepan for '5 minutes or until tender, Drain and chop spinach. Return to saucepan and add butter, milk, salt and pepper. Heat thoroughly and serve at once...

Cream of Onion Soup

1 cup thinly-alfeed onions

2 cups boiling water

1 tablespoon butter

2 tablespoons Hour

6 cups hot chicken of beef

broth

1 teaspoons salt..

teaspoon white pepper

1 cup evaporated milk

2 well-beaten egga yolks Cook onion in boiling water, for 3 minutes. Drain Then brown very lightly in butter. Blend in flour. Stir into this mixture broth, salt and white epper. Cook 15 minutes. Remove from heat while adding the evaporated muz. Pour mixture over the well beaten egg yolks. Heat thoroughly büt do not boil

f

LIGHT CHOCOLATE CAKE

3028. Work 30s butter and 'cator sugar to a cream. Then add 3028. four and the yolks of four eggs one by one, with a ta- blespoonful of grated chocolate. Whip the whites of the eggs to ́a sidff froth and stir them lightly in. Pour the mixture into a well-

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Serve Custard As Dessert With A Vegetable Dinner

One of the best desserts to serve with a vegetable dinner is custard." That's because the chief. Ingredi- ents are eggs and milk, two ex- cellent sources of complete pro- tein. And when this factor has been lacking in the main part of the meal as it usually is in a ve- getable dinner. the dessert ought to supply it

The fundamentals of nearly ali custards are the same but the flavorings may be varied or dit- ferent fresh fruit served with them.

Children who do not like to drink milk can be given. it in. custard. But be sure that your

and custard is not overcooked watery, Nothing in more unat- tractive.

Determining Consistency

The number of eggs used in proportion to the amount of milk ..determines the consistency. The eggs act as thickeners "for the milk. Less than one egg to one cup of milk will not thicken" the willik enough to make a firm bak- ed custard. Individual custards do very well with this proportion. but large puddings that are to be unmolded will need more. Soft custards, commonly called boiled and actually steamed, are made with one egg to one cup of mtk. Large puddings should have at least six eggs to four cups of milk, The amount of suger used in custards is important. Too much will liquify and settle to the bot- tom of the cup or baking dish.

Another point to keep in mind, is the necessity for baking the custard in a large pan of bot water which never reaches the active boiling point. The best custard is really "oven poached" rather than baked. A slow oven. or one which régisters 350 devices F, should be used.

Also scald the milk before com- bining it with the other ingredi- ents. This insures a smooth-tex- ture and helps to prevent curdling

Baked Custatā

This rule is for a custard baked in one large mold,

Six eggs, 3 cups milk, 2-3 cup granulated sugar, 1-2 teaspoor. " vanilla, 1-8 teaspoon salt, nutmeg,

Beat eggs slightly with salt and sugar, Scald milk over hot water and slowly beat into egg mixture. Stir until sugar is thoroughly disvolved. Add vanilla and pour" into a ghtly buttered baking dish. Sprinkle top with nutmeg. Put baking dish into a large pan and at the edge of the pan po in hot water ințul it is half-way up the rides of the baking dish Bake in a slow oven until fimm tô the touch. It will take about one: bour. When silver knife la thrust into the center of the cus- tard and comes out clean the cus- tard la done. Remove at once from pan of hot water. Cool and unmold to serve.

An attractive way to serve a large custard is to unmold it after chilling onto a large serving plate. Surround with a border of iced jelly and garnish the center with whipped cream, which has been Sweetened and flavored with va-

buttered mould and take in anilla. Force Jelly throu ficer to make the rice der.

moderate oven. When quite cold pour chocolate icing all over it..

Hong Kong.

A Few Drops

of this most delicious

Sauce on fish, hot or cold meats, game and poultry, or added to

soups and

curries,

*

stews.

greatly improves the

flavour digestion

and helps

2,400 DROPS

in every bottle of "the

most delicious sauce in the world."

Yorkshire Relish

D-E-O-P-S DO THE THICK

Sole Agents:- REISS, MASSEY & CO., LTD.

APE

"Surprise Puff Pastries

If you would like to make a pleasant little "surprise" dish for supper, try this...

Line patty pans wild puff pas- "try, put some raspberry or straw-

Beat up two eggs stir in half-a- berry jam in the centre of each,

pint of milk, two teaspoonful of castor sugar and a few drops. vanilla essence. Divide this mixture to the patty pans, "covering the jam with it, sprinkle with grated nutmeg, and baire In a quick oven until the paste is cooked Light Brow

TO MAKE PUFF PASTE Use a quarter of a pound of butter and lard mixed to each half-pound of gour. Rub aquar- · ter the fat into the four with a pinch of salt and make a stin dough with water, Roll out thin- ly, put small pieces of the tat on the paste, sprinkle with flour, fold ever roll out pealp, and re- pest 'until 'you' 'Have' used up all the butter and lard.