1934-07-26 — Page 3

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

MORNING

NOON

NIGHT

*

।

FOOD VALI

Use Your Favourite Caudies To Flavour Ice Cream Dessert

ON

N hot sultry days a cooling and re- freshing sweet is es- sential to every meal. A fresh-fruit jelly is always appropriate and is sure to please if made with-

Cerebos

Jelly Crystals

Cerebos Jelly Crystals

LEMON

CIREDOS

Post Don 43, Hong Kmi

"RICKSHAW BRAND CELEBRATED CEYLON TEA

SOLD BY ALL COMPRADORES

SOLE DISTRIBUTORS-

What to Order"

·Today?

TIFFIN

Smoked Pomeret Potatoes on Half Shell

Pilgrim Pies ·

Tapica Cream

Stewed Oranges

DINNER Venetian Soup Shrimps and Bamboo Shoots "Steamed Rice "Beef and Eam Loaf Beetroot Salad - Creamed Cucumber "Respberry Charlotte

Pilgrim Pies

Pie Crust 2 cupfuls cold minced lamb. 1 teaspoonful minced pars- ley 1 tablespoonful Worcester" Sauce, salt and pepper to taste, "1 cupful stock, mashed potatoes. Idne one large deep pie dish with the crust, pick well and bake in a moderately hot oven for about 15 minutes. Add the meat and seasongings to the stock, heat, and All the baked crust. Pile mashed potato on top, return to the oven to brown the potato de- Kcately

Venetias Soup

2 tablespoons bacon fat or dripping, 1 medium sized onion, minced, i quart meat stock, 1 pint tomato pulp. fresh or tinned, 1 cupful cooked lima beans, 1 cup- ful.cooked rice, it cup ful each chopped cooked rice, cupful each chopped cocked carrots and cabbage, 1 teaspoonful salt, teaspoonful pepper. Melt the ba- con or other drippings and cook the onion in it until it begins to tury, colour. Add the stock, the tinned tomatoes and rice and sim- mer for 20 ininutes. Then add the carrot and cabbage and the beans. Season with the salt' and pepper and serve with grated cheese.

Shrimps and Bamboo Shotts ----1---im-bamboo shoota4.02. shrimps (meat), 1 tablespoon lard, pepper and salt, stock Shell, shrimps, cut meat and bam- boo shoots into small pieces and fry in the lard for a few minutes. Add salt and pepper and a little stock, cover and let stew until cooked.

Raspberry Charlottes

3

1 cupful: raspberries (tinned), 2 cupfuls whipped cream. tablespoons sugar, 1 teaspoons gelatine, 2 tablespoons cold water, lady finger biscuits or thin slices stale spoonge cake. Soften the gelatine in cold water, then place pyer hot water until dissolved, crush the raspberries and add the sugar, Whip the cream until stiff, add the dissolved gelatine' and the truft, and pile in Btierbet glasses or small dishes lined with

GUARANTEED PURE &WHOLESOME

DAVIE, BOAG & CO.LTR.

VARYING THE MENU

With Stuffings

and Sauces

When you have bought a nice piece of leg of pork from the

feel Dairy Farm, Jou

you want to serve it perfectly. The nicest method is to have the bone' removed and stuff the cavity with sage and onton made as follows:

Cut 2 lbs. onbons in quarters. drop them into salted water and bol for 15 minutes. Drain them, chop up. add 1 tablespoonful crushed sage, 1 lb. breadcrumbs. salt and pepper, and the stuffing is prepared.

Now you only need some extra special green vegetable, potatoes browned in the meat tin, guava jelly or apple sauce, and you have

meal fit for a King!

Prawn Sance

Seer, halibut, turbot, any of the more expensive varieties of fish seem to demand 20 unusual sauce. You will enjoy a prawn sauce made as follows:

Boil the prawns and shell them. Make a good white sauce with milk, butter and cornflour, Add a little anchovy sauce, some lime juice, and a dash of cayenne then stir in the prawns. Heat for 1 minute and pour over the fish.

Vegetable Sauce This will lend novelty to a dish of mutton cutlets. Cut some and carrots, turnips, young onions in thin strips

an inch long, also 1 slice of "fat bacon, similarly cut." Boil the bacon and vegetables until cooked. Strain

off the water (keep it to add to soup) and blend the vegetables with pint of good brown sauce. Thin strips of hard-boiled white of egg can also be added. The cutlets are mashed in the sauce: -and-served in e-ring of mashed

potatoes,

For Yeal Cutlets

If you order the cutlets from cold storage, they will be nicely trimmed and thawed for you be- forehand. Cook them in a tin in the oven or grill them: Then make a sauce as follows:

Melt and brown a large amp of butter, about 1 cza. A 6 heaped tablespoonful of four and cook it for two minutes. Then add 1 tablespoonful ketchup, 1 teaspoonful Worcester sauce, 1 pint stock, 1 teaspoonful lemon or lime juice, salt and pepper. Boll, skin, and strain round the cutlets.

the lady fingers or sponge cake. Chill before serving.

Ice cream for dessert! The chil- dren shout the gleeful news and.

Four the whole dinner, even the spin-

SUGAR

Mushroom Sauce

Now mushrooms are in season they will be much in request, for a mushroom sauce can make such homely dishes as liver and bacon seem a banquet. Steamed pigeon, chicken or dressed game achieves an added distinctian when served with a mushroom sauce made as

llows:

Stew the mushrooms, gently-in milk with butter, pepper and salt. Lift out 2 tew of the mushrooms and cut them in small pieces. Rub the remain- der, with the gravy, through a sieve. Return them to the pan. thicken with cornflour, add a sprinkle of nutmeg and the mushroom pieces. This sauce can also be used to mask any warmed up dish of sliced veal or lamb.

Stuffed Steak

... Shape pieces of beef fillet ready for grilling. Cut a pochet in each piece and slip in a stuffing composed of fried chopped mush- rooms, mixed with breadcrumbs, lemon juice and seasoning. “Add” a few chopped oysters if obtain- able. Rub steaks with salad oll and grill

TRY THESE

71

ach, shares in the glamour of the treat in store. So why not serve this happy ending often?

That is if you make delicious and simple candy ice cream you can concoct all sorts of different flavours as easily as you'd' make a plain junket or custard pud-.. ding.

"Any favourite recipe can be used for the foundation cream. Junket, custard, mousse, parfait, ice and sherbet 'may be flavoured and sweetened with the candles. All the hard varieties of candles, chocolate coated or plain, can be used without additional sugar, but some of the cream candles may require a little extra sugar.

One-half pound of candy is enough to sweeten and flavour one quart of custard or other foundi̟- tlon mixture.

If the candy is thoroughly. crushed and allowed to dissolve

in the foundation cream before freezing, an even colour is produc- ed. An attractive, mottled effect is obtained if the candy is rather coarsely crushed and added to the cream mixture just before free- zing. There will be bits of undis- solved candy which retain their colour sprinkled through the fro- zen mixture.

Following are two basic recipes which can be varied by use of different candles,

Peppermint Stick Cream

One pound red and white pep- permint stilk candy, 6 cups thin cream, i teaspoon salt.

Scald cream in double boller Remove from heat and add salt and finely, crushed candy.

Cool and turn into freezer mald. Pack in six parts lee to one partice cream salt and let stand several hours. Serve plain or with hot chocolate sauce, as preferred.

If you want to use this recipe In a mechanical refrigerator, stir 1 tablespoon softened gelatine in- to the scalding hot cream, stir- ring until gelatine is thoroughly dissolved.

Marshmallows can be quartered and dissolved in the hot cream. is is splendid for an iceless re- frigerator top, making gelatine unnecessary.

Chocolate coated molasses chips can be crushed and added to the cream after it has cooled. This makes a delicious rich cream without the effort of melting chocolate and washing an assort- ment of dishes.

K

Wainui Brittle Ice Cream One pound walnut brittle, eggs, 1 cup whipping cream, 4 cups milk

Beat egg yolks slightly. Scald milk and bent into egg wolks. Cook in double boller, stirring constantly until mixture coata spoon. Remove from heat and Fold in brittle. add crushed whites of eggs beaten until stiff. Cool and pour into freezer mold. Pack in eight parts ice to one part ice cream salt. When begin- ning to freeze around the edges, stir in cream whipped, until firm. "Let stand several hours before

serving.

This recipe is excellent to use in a mechanical refrigerator, 100,

Dixie Salad.

This is an American recipe which is rather unusual, and gives a delicious salad. Prepare a head of lettuce and arrange it in a salad bowl: place over these some!· LAMB À LA LYONNAISE thin slices of raw apple, and al- ternate with quarters of toma- toes and the neatly cut whites of hard-boiled eggs Chop the "rest" of the white of egg and grate the yolks," sprinkle them over with decprations, and serve with a cream salad dressing.

Tomatoes And Pineapple This again comes from America, and would he an unusual galad indeed. Dip four tomatoes in boiling water, and remove the skins at once take a slice from the top of each tomato and scoop at the more moist portion of the top; sprinkle with salt and stand the tomatoes upside down for a time: then fill them with a mix- ture of pineapple cut in

very small cubes, chopped walnuts, or: other nuts, mixing them with mayonnaise before adding them to the tomatoes. Place the toma-, toes on a cool looking bed of let- tuce leaves and serve at once.

You will want a leg of lamo for summery" way of providing p-good- meal. Melt a nice piece of but- ter in a braising pan, and colour the leg all over without browning it unduly, Then cover it with warm water.. and let this boil quickly away..

Now put some more butter into the pan, and this time brown the leg well. Then add a little warni water, with a spoonful of tomato puree, cover the pan and cook slowly for five or six hours.

GUARD YOUR HEALTH

DURING CHANGING SEASONS

BRIGHT Auzama sunthine...sudden changes-cool evenings.

'make tricky times for normal health. With changing seasons many people find health a problem, and Autumn usually brings its crop of attacks in the form of colds and sore throats. For quick relief from colds 'ASPRO' has fulfilled all claims “ made for it, and if taken according to the directions it not only quickly ends a cold-it smashes further developments in the form of influenza, and prevents many days laying up in bed. If taken as a gargle according to the direction on the leaflet in the packe: 'ASPRO' gives astonishing relief in a very short while. The reason why 'ASPRO' is so, valuable" for colds, sore throats, and many conditions of illness if because, after ingestion in the system, it is a powerful germicide, and is anti-pyretic-anci-periodic, and anti-fermentative. 'ASPRO' does not harm the heart, and its standard of purity conforms to the British Pharmacopoeia, the guiding authority of the Medical Profession:

'ASPRO'

WILL QUICKLY

END A COLD

and ARREST Influenza Developments.

Stubborn Cold Goos ---

PROOF!

‚ Hanmer Street,

Willamstown.

Dear Stre

1 thank you for your kind terest in directing me to the care to the nasty COLD

pertain to s

had been battling for three enring which time I had tried other inialble remedies 10 MEDY

Am Thursday last I carried out roue advice to the letter, and I could hardly believe the fact that on Saturday morning i woke with no Cold leit, nor did rough through the night as I hast been in the habit of doing Al- thengh have red "ASPRO with eserllent rests for YOEFT relieving HEADACHES, can or positively and with very much appreciation, that your as surance that ASPRO would Cold of the 'Flu in Werk up 24 hours the directions were

observed, has been proper prove

Yours faithlally. [Sed: Wm G MURCHISON.

COOKERY NOOK

Cut a chicken up and fry it for. a moment in olive oil in an ear- thenware casserole. Then add a quarter of a pound of streaky pickled pork cut into lardons; a dozen baby onions, a bouquet of pardley, and bayleat, falt and pepper.

When the chicken is browned, put in a handful of very, young carrots four quartered tomatoes..

Moisten with a bottle of red Bordeaux wine sitqueurglassful. of Armagnac, or, falling that, of brandy. Cover and cook' slowly for a couple of hours or more.. See that the seasoning is to your taste, take out the bouquet, and serve in the casserole.

Cherry Angelica.

1 package lemon gelatin 1 cup boiling water 1 cup cold water

10 máraschino cherries, chopped

Ane

cup angelica, chopped fine Dissolve lemon gelatin n boll- ing water: add cold water. Chili; when mixture begins to thicken stir in cherries and angelica. Pour into moulds and chill until Atm or line the moulds as fol- of lows:-6et molds in pan

small cracked ice. Pour in amount of cold but still liquid ge- When the lamb is done, you

lation. Tip and turn moulds to should have ready a garnish of-coat entire surface with the mix- Cooked summer vegetables, French beans, peas, artichoke bottoms, and so on, which have been tos Bed in butter. Arrange, these round it, and hand separately a sauce-boat of its own richly cot oured gravy.

ture. Arrange on this very thin strips of gelica and bits of cheerles to form a design. Add remainder of gelatin mixture, carefully so design will not be dis turbed. When all is added, chill üntil Arm. Serves 6.

Always Keep ‘ASPRO” In the

Kome · for :

Headache

Rheumatism Sleeplessness Toothache

Sore Throat Neuralgia

Hay Fever Feverbbaess Irritability Temperature

Influenza

Earache

Colds

Malaria

Sciatica

Gout Lumbago

Dengue Aschiz

Neuritis.

Alcoholic After Effects 'ASPRO' Gives Great Relief to Women when Depressed

11F/34

DODWELL & Co., Ltd., Distributors THREY PACKINGs: 5's, 10's, 97's,

JELLIED MEAT LOAF

Menu I; Jelled meat loaf, lat- tice potatoes, corn on the cob, cucumber and lettuce salad with Roquefort cheese dressing, straw- berry shortcake, milk, coffee.**

The meat loaf should be pre- pared, the day before and kept in the jee-box. The potatoes can be made and stored in an air-tight box until wanted for rehearing. Corn on the cob will cook in eight minutes after the water boils The shortcake is made of balding pow- der biscuit. dough" prepared for mixing with milk when needed for baking,

Menu II: Cold sliced meant, "potatoes reheated ini cheese sauce. jellied cabbage salad, pineapple ice-box pudding, milk coffee.

A cold mast of lamb or beef. cold boiled tongue, pressed corned beef, cold bolled ham or baked ham provide variety in cold aliced meats. Potatoes are bolled in their jackets and kept in the ice- box until wanted, when they are peeled and diced and reheated in a white sauce, to which "grated cheese has been added. Shredded cabbage, grated carrots and min- ced green peppers are added to a time jelly and the mixture chilled- all day in the refrigerator. Pine- apple ice-box pudding is made early In the morning or the day before.

Fortunate

"Wife (in from her afternoon out): "Well dear, I've found just the spring costume Tve been look-

ing for."

Husband "Splendidt 1 certain ly couldn't have afforded to buy it for you.";

STAUNCH BE LIEVER IN

'ASPRO' NOW--- SCEPTICAL AT

Dear Sirk,

FIRST!

27 Roseberry St

Roselle, N.S.W.

thank ASPRO Tablets for warding of Inness from "my Betle boy, aged nine, as well as myadif, when my wiin, who was then an unbeliever is them, re fased to take them, sad Anished up in hospital with double pers monis, while we were getting colds, but stopped them with ASPRO and nothing dan

My wife is a mach advocate for the Bow sod zaken ASPRO at the fret bok

Wighing ASPRO and their. Investor all the rood, lach

they deserve an

Yours thank allz

(3rd) LWILLIAMS.

Three Sunday Dishes

BREAKFAST

Oeufs Mollets

Try some fairly thick croutons of bread, make, a hollow in the centre of each, and keep them kot. Boll the eggs for four minutes, and shell them carefully. Place an egg on each crouton and serve them wiki tornato:Bande poured over.

DINNER

Strawberry› Sarifler Half a pint of strawberries rub them through a hair sieve Cream together 2 oz.'. 'sugar and the yolks of two eggs over a pan of hot water. Take the basin from the water and stir in the strawberry pulp. Stir in a gli of cream whipped, and then the stify whipped whites of the eggs. 'Add 1⁄2 oz. of gelatine dissolved, stand on ice, and stir occasionally until it begins to set. Pour the mixture into a souffle dish and stand it on ice until firmly set. Serve with whipped cream 021 top:

SUFFER

Anchovy Salad-

Boak a dozen bottled anchovies in cold water to get rid of the salt and then drain and bone them Break & lettuce into the salad bowl, cover with a mayon- naise dressing, and add the an chories, a quartered hard-boiled egg, a small sliced beetroot, and a few capers. Mix well together and decorate with sliced radish, and stoned olives,