1934-08-02 — Page 3

Page

MORNING

HONG KONG DAILY PRESS, THURSDAY, AUGUST 1934.

NOON

NIGHT

FOOD VALUES QUICK ACTION

"GARDEN FRESH”

AULAN TR

BEAULAH COOKED PEAS

ARE ALWAYS

GARDEN FRESH"

BECAUSE THEY ARE PACKED

AS SOON AS PICKED.

ORDER SOME TO-DAY

BEAULAH'S COOKED PEAS

Agents :-

A

LINCOLNSHIRE..

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

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

Aiches: Jona D. Hutchinson & Co., d'ost Box 43, Hong Kong

Brown Bread As A Bonne

Bouche

Apart from all considerations

of its special nutritivé value, brown bread is delicious. What, for instance, in summer should we do without brown bread-and- butter with our whitebait? And how, in winter, could we properly enjoy our oysters without the same pleasant accompaniment?

Picnic-addicts often show 1 marked preference for brown bread. saying that it keeps mols- ter than white.

*

Sandwiches

However, this may be, it. cer- tainly provides them with several unusual kinds of sandwiches, the platnest being made with chopped pickled walnuts or pickled gher- kins, and the more expensive with a mixture of chopped olives... and cream cheese: chopped pimentoes, mayonnaise, lettuce, and cream cheese; or thin cold Allets of sole seasoned with salt, pepper, and finely chopped pars- ley.

رم

On the Continent you some- times come across a remarkable cheese sandwich made with black bread. But our brown' bread might well be used for an insular variety of this monumental affair.

The correct cheese to tise is Roquefort, which should be mixed with some butter to give it the right spreading properties. Spread some of this on slice of rather stable brown bread. and continue spreading -and-putting- co-more-alices-until- you have a pile four or five inches high.

a thin

"

Then press it down well, cut off the crusts, and - divide it into three or four strips. If you can get watercress, that is the best accompaniment

So much for sandwiches, for, we' must not forget our stale bread and what we can do with the crumbs. Ordinary brown-bread pudding is rather dull, but I have an idea that Guard's Pudding (the recipe for which I have "given so often before) might be improved by using brown instead of white breadcrumbs.

tjernede The delicious" Swedish sweet, Bonde Pige, the recipe for which・・ I gave quite recently, is a power ful advocate for the special pur- chase of brown bread,

It is made, you will remember, by baking. until they are crisp, some brown breadcrumbs in the oven with a few bleces of butter on top, letting them get cold, and then putting them into a dish with alternate layers of raspberry

Jam and whipped cream.

Brown bread cream should not be despised. It is made by mixing a quarter of a pound of buttter with a couple of ounces of castor. sugar and then adding to It, ope by one, four yolks of eggs.

You then add two ounces brown breadcrumbs which have been soaked in a little claret and

then aleved. N pinch of cinna mon, half a tablespoonful of choped glace cherries. a couple of ounces of pounded sweet al- monds and, lastly, the well-whip- ped whites of the eggs. This is cooked in a mould

"au 'bain" marte, and turned aut when cold.

Brown Bread Ice

And last you may never have have heard of it (as I had not be- fore I started this article), there is such a thing, as Brown Bread Cream Ice. Make a pint of ordi- nary custard for cream fee and partly breeze it. Then add half.” á gill of cream and three ounces of aleved brown breadcrumbs

which have been baked in a slow oven until crisp. If the ice were favoured with raspberry, it would be rather like iced Bonde Pige.

Some More Gold Dishes

Frozen Thousand Island Salad

Dilute I part "1000 Island" Dressing with 3 parts whipped cream. Freeze solid -in cubes: serve group of cubes on lettuce leaf with small radishes and olives. In frozen without cube grid, serve large square of salad. on lettuce.

Mayonnaise Cubes Combine' I cup whipped cream. 173 cup mayonnaise and 1/4 cup grēnadine syrup (for pink color)- or creme-de-thenthe syrup (for green colour) Breeze in cubes but not too solid. Serve with fruit salad

TRY ONE OF THESE MACARONI

SALADS TO VARY THE MENU

A brand new use for macaront la in salad. One of my Italian friends groans at the idea, but that is because he is too steeped in tra- dition to be able to support..the thoughts of his favourite paste ser- ved anyway except hot and drip- ping with sauces of one kind or another. But I'm sure you'll réal- ly like macaroni 'salad—so 'would be induced to try it!

Perhaps the most important step in the making of successful "macaroni" salads lies in the cook- Ing. Each piece must be firm and smooth, tender but not soft, or sticky. The best way to cook ma-. caroni is to drop it into plenty of "bolling water—3" quarts of" water

and I tablespoon salt to 2 cups. macaroni are good sal; to 2 cups macaroni are good proportions- and bil until tender, about 20 minutes. Drain well and rinse with cold water Drain thorough ly and chill. Have all the other materials cold.

Macaroni lam Salad

This salad is particularly good served on a bed of shredded cab- bage.

One cup cooked and chilled ma- caroni. 1 cup chopped cold, bolled radish. 1 tablespoon. prepared horseradish. 2 pimenoues. 1 cup salad dressing" (mayonnaise or cooked dressing). shredded 'cab- bage,

Mix horserabish ard ham thor- oughly and combine lightly with macaroni and pimentoes which have been cut in shreds. Molsten

Flour

SUGAR

Strawberry pile might follow as sweet.

Mash a few strawberries and lay them at the bottom of a glass dish. Sprinkle with castor augar, then place thin rounds of banan- as, followed by custard. And an- other layer of crusebd strawber- ries sugar, and bananas, and cover with whipped cream flay- "oured, with» vanilla.

with dressing and serve on a bed of shredded crisp cabbage.

ad.

Macaroni Ezz Salad

This is another substantial sal-

One cup cooked macaroni, 2 hard cooked eggs: 1-2 cup diced celery, salad dressing. shredded leaf lettuce.

Chop eggs coarsely and combine with macaront celery and olives. Add salad dressing to make moist and serve on a bed of shredded leaf lettuce. Garnish with halves of stuffed olives, It's better to use the olives stuffed with pimen-. toes rather than those stuffed with celery or nuts because the red of the pimento makes and at- tractive touch of colour,

Macaroni Fruh Salad

On cup cooked macaroni, 1 cup diced pineapple, 2 bananas thinly sliced and marinated in lemon"

juice, cup whipping cream, 1-4 cup orange juice, 1-4 cup lemon juice, 1-3 cup sugar, 2 tablespoons cornstarch: 1-4 teaspoon salt.

It's a good idea to dice the pine- apple several hours before you want to make your salad. Sprin- kle with sugar and If you want to, drain and use the juice in place of orange juice. to make..

the dressing. If you do use pine- apple juice bring it to the boiling point before you make the dres- sing.

Mix sugar and cornstarch and stir into boiling "pineapple juice. Cook, stirring occasionally, in double boiler for 20 minutes. Add lemon juice and let cool.

Rose Creams

14 Rell half a pound of icing sugar till there are no lumps in it. Mix i; in a basin with a quarter of 1* pound of ground almonds, and stir in one teaspoonful of lemon juice. Beat the white of one egg till it stands alone, add it to the mixture, and stir till you have a firm cream. Colour" this a nice pink with a few drops of cochin- eal.

If the cream is too soft to han- dle easily, add more feing sugar ir too stiff, a very little lemon juice. Beat It to a firm block on a board, cut it into small cubes with a sharp knife, and place the the sweets on a sieve to dry for twenty-four houra.

COOKERY NOOR

Consomme a l'Estragon, is an excellent soup for summertime Blanch a small bunch of tarragon, chop it coarsley and let half of it simmer in your consomme for about half an hour before it is to be served.

Ten minutes bétore the soup 14 wanted whick up the rest of the tarragon (which you have mean- while dried and chopped very finely) with the whites of a cou- ple of eggs seasoned with salt and Depper.

Poach dessertspoonfuls of these favoured egg-whites, not in the Consomme, but in a pan of water, and serve the soup in plates with one of these fosting in each.

Stewed Pears

The pears will keep white if im mediately they are peeled they are dropped into water to which plenty of sugar and the juice of half a lemon have been Cook gently until soft.

added.

How to Make Junket

A quarter of a teaspoonful of essence of rennet to a quarter of pint of sweetened milk at binar heat makes the junket. The ad altion of a little vanila essence and colouring matter is a great improvement.

with SAFETY is the KEYNOTE of

ASPRO

Pain -

High Temperatures, WHEN Headaches ----

numerous conditions of ill-bealth appear you want RELIEF and Quick Relief, to get back to normal. This is where the use of ‘ASPRO' is so valuable. It acts quickly and safely. Quickly because you get rapid relief-Safely because it is pure and conforms to the standards laid down by the British Phamacopoeia, the guiding authority of the Medical Profession. Furthermore, 'ASPRO' relieves the numerous com- plaints listed below, because, after ingestion in the system, it is a powerful germicide, and is anti-pyretic-anti-periodic and anti- fermentative. Always keep 'ASPRO' in the Home ready for

emergency. ASPRO DOES NOT HARM THE HEART.

'ASPRO" for Headaches and

Sirs.

Neuritis

167 Union Street, * Erskineville, NSW.

1 am an obstetric nurse, and my profession takes me on numerous journeys, which nean long hours in all kinds of weather, and at times "T have felt that I could not carry on. but thanks to the wonderful" ASPRO Tablets-which I am never without I have had in- stant relief from Headaches and Neuritis.

1 tave nursed four genera.

tions, and have always advised my patients to 'ASPRO'

try Tablets for

100 complaints numerous to mention, and all. have been loud in their praise for the wonders which 'ASPROʻ has done for them.

You may use this testimony in any way you wish, for 1 am very tr ful for the zelet which I had from 'ASPRO

38/34

Yours truly,

{Sgd} NURSË LIDER

Stuffed Breast of Veal

For four or Ave people... Three

cea guet, óde egg, five ounces pounds breast of veal three ́oun- breadcrumbs, one lemon, two stalloth, two ounces cooked ham, six rashers haëon:

Lay the bored breast of real flat on a board with the outer skin down.. Sprinkle with lemon fulde, salt and pepper.

Mix the stuffing........ Chop the suet, mix it with the breadcumbs, the chopped shallots the minced ham, a pinch of mixed herbe, salt, pepper, and a little grated nut- meg. Bind with the beaten egg, and add sufficient, milk to make the mixture a firm paste.

Spread the sturing thickly over. "the veal, roll up, and tie firmly with string. Roll in a sheet of greaseproof paper, make a kind string. Put it on a baking tin of parcel, and tie again with

with plenty of dripping and cook In a hot oven, allowing twenty- minutes over. Baste frequently,

Roll the bacon rashers, fix them on a skewer and either, grill them or put them into the oven with the veal on an entree dish with the grilled bacon round it, and, serve with brown sauce.

Have you ever tried sausage shortcake for breakfast? It is a b'scuft dough baked in two parts,, with sausage meat spread between the layers. If you prefer link san- sage, wrap the dough arund the gausage and base.

7

Always Keep 'ASPRO' in the Home for:

Headache Rheumatism Sleeplessnes Toothache Sore Throat

Neuralgia Hay Fever

Feverishness. Irritability Temperature

Influenza Earache Colds Malaria Sciatica

Gout Limbago

Dengue »Arthma

Neuritis

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

Distributors

DODWELL & CO. LTD., Three Packings: 5's. 10's, 27'a.

Sago or Tapioca?

A little lunch-time problem. arose recently among some of the delegates to the conference at Bath of the Federation of Gro- cera' Associations.

One of the delegates asked for sago pudding.

The waiter produced a pudding but the delegate déclared, """That is not sago, It is tapioca."

*Bago, Bir,” insisted the walter." "Tapioca," interpolated another grocer. "But you are not the only person ho caant tell the difer- ence," he added. "Ninety per cent of the people of this country do not know the difference be- tween sago and tapioca and fre- quently buy, tapioca thinking it

Bago."

[Sago is prepared from a deposit » In the trunk of the sago palm, Tapioca is, obtained by a heat and moisture treatment from the tu- bers of the cassava plant].

Souffle of Potatoes

For a small souffle sufficient for four people, use one and a half pounds cooked potatoes, one oun- ce butter, tablespoonful 'cream, tablespontul milk, two eggs.

Rub the Cooked potatoes through a sieve. Melt the butter in a pan, mix in the potato puree, add salt, pepper, a little grated nutmeg, and a teaspoonful of chopped parsley Stir well, then mx in the milk, the cream, and the egg-yolks. Remove from stove, Beat the egg whites to a stim froth, and fold this into the mix- ture. Put it into a greased souffle dish, and bake in a moderate oven for half an hour..

Nerves were in Terrible Way

*ASPRO' a Surprise

¡Garden Street, Middle Brighton, S.5.

15/12/32

Dear Sirs,

Last week I had 18 teeth out, and not being well my nerves were in a terrible way; in fact, 1 had to be taken home from the dentist. I went on for i couple of days in terrible pain with my head and eyes, due to my nerves, so I had to go to. # doctor. On

my way home! bought a packet of ASPRO 1 took three and laid down, and to my surprise I woke up feel. ing lovely. Now, if I feel a slight headache at all I fly to my ASPRO.I think 'ASPRO' benid he in every home. I could mention a {ew me facts where 'ASPRO

lone rood th my home. Onor tried, STWAVE Bled.

Yours Initially,

(5gd.) Mr. H. VIVIAN

Mango Jam

Ingredients.-3 is. unripe man- ges, juice of 2 limes, 31: Ibs, lump sugar.

Peel the mangoes thinly, amo cut away as much of the flesh of the stones as possible, Pass the flesh through the mincer, us- ing the coarsest cutter","ur ̈chop -with a knife. Weigh three pounds of this pulp, and put in a large aluminium or brass pan; with the lamp sugar and the strained lime Juice. Stir constantly over a gen- le beat till boiling, then boll quickly from 20 to 30 minutes, or until the jam becomes of the con- slatency of marmalade. Pour in- to jars, and cover when cold.

:Ginger Marmalade;

Make in the same way as above, but substitute half a tea-cup of ginger syrup (which is very, often. left over at the bottom of a jar of preserved ginger) for the lime Juice. Mix, to a smooth cream in- this, a heaped teaspoonful of ground ginger. If liked, a tea-cup of chopped préserved ginger may be added to the jam.

Mango Foot Ingredients.-1 tea-cup custard, 1 tea cup sieved, mangoes, few drops Ilme juice...

Prepare the custard in the usual. "way, using either one good tes-

spoon custard powder, or one. whole egg to thicken the tex-cup of milk. Stew the mangoes and drain off the syrup - Bieve the mangoes, or mash them finely with a silver fork. Turn the cust- ard into s ching bowl, and when cold add the mango pulp, and a - Tew drops or lime juice. Beat well together and serve in custard cupi. Suticlent for three persons."