1934-08-16 — Page 3

Page

MORNING

HONG KONG DAILY PRESS, THURSDAY, AUGUST 16, 1934.

NOON

NIGHT

FOOD VALU

FRUIT jelly is al-

Aways a welcome

delicacy. Cerebos Jelly Crystals are made from the purest ingredients-the juice of ripe fruit and the finest sugar. The result is always a perfect sweet.

Cerebos

Jelly Crystals

Agents: John D. Hutchinsan & Co., Post Bax 43. Hong Kong

"RICKSHAW BRAND

CELEBRATED

CEYLON TEA

SOLD BY ALL COMPRADORES

FAARDED @ GOLD MEDALS) FOR PLAITY, STRENGTH

AND PLAVOURS

Sole Distributors—

DAVIE, BOAG & Co', Ltd.

"GARDEN FRESH"

BEAULAH COOKED PEAS

ARE ALWAYS

GARDEN FRESH'

BECAUSE THEY ARE PACKED

AS SOON AS PICKED.

ORDER SOME TO-DAY

BEAULAH'S COOKED PEAS

LINCOLNSHIRE.

Agente REISS, MASSEY & Co., Ltd.

11

7, Queen's Road, Central.

USE YOUR

'GIBSON'S"

For These Ices

WATERMELON SHERBERT

To each pint of sweetened ripe water-melon pulp, diced, add + cup pineapple juice, juice of 1 lemon and 1 cup minced Maras chino cherries (undrained) Str well; freeze into soit sherbet. Plain sugared diced water-melon is delicious frozeta.

PEPPERMINT ICE

Boll 4 cups water and 2 cups granulated sugar for 5 minutes. Add 1 cup lemon juice. Cool: strain and freeze to musk. Add

1 teaspoon essence of peppermint or cup chopped fresh mint.

"Green.colouring (optional). Should

1

cup

MELON ICE

Bollcup sugar and cup water for 5 minutes. Cool. Ada strained canteloupe ur honey dew melon pulp and juice of 1 lemon. Add few grains of salt.

cherrs Mint or garnish

Freeze.

PINEAPPLE ICE

Boil Z cups water änd 1 cup Add large sugar for 5 minutes.

can crushed pineapple, juice of 3 lemons and salt. Cool strain, freeze.

GINGER ALE ICE

Combine 1 cup Bugar 1

cup water and grated ririd of 1 lemon

and 1 orange, Stir until sugar dissolves. Boil 5 minutes. Strain; cool. Add Juice of 1 lemon and 2 cups ginger ale. Mix and freeze. Stir twice during freezing; fold in, a stiffly beaten egg white at

ripen several hours or overnight.second stirring, Finish freezing.

Effective surrounded by black or

red berries on angel cake.

ORANGE ICE

Dessert or meat accompaniment.

FROZEN PRUNE WHIP.

Cutlets And Croquettes

On a warm day a lamb or mut- con cutlet with potatoes and green peas makes an appetising, not too heavy meal. Cuttlet cook- ery, like omelette making, is something of an art, but, one- which is easy to master.

Combine cup prune pulp, cup'orange juice: cup sugar, 1 tablespoon lemon juice, 1 €88 grains

Syrup as for peppermint ice, but boil 20 minutes. Add 1" tea- spoon gelatine soaked in table- spoon of cold water. When dis." white beaten stiff, few

salt, Fold in 1 cup cream of 2 oranges, cup lemon juice whipped. Freeze. Serve. and few grains of salt.

solved, add juice and grated rind-

Cool,

strain and freeze. Bubstitue other fruit juice for "orange julée if you have the rinds but na juite

"POMELO" ICE

Syrup as for peppermint ice. Cool. Add 2 cups grapefruit juice. Garnish with Btrain; freeze. mint, bright berries or cherry,

PEAR GINGER ALE FREEZE

If the cutlets are ordered in good time from the cold storage they will come to you thawed and neatly trimmed.

Season with pepper and salt as many cutlets as required, and quickly fry them in batter until browned on both sides.

Drain them well to prevent them being sodden with fat, and arrange in the middle of a hot dish.

Take some young carrots, pre- vlously parbolled, and finished them off in the pan in which the cutlets have been cooking.

Arrange in a border round the cutlets dish, then serve with a dish of green peas and mint sauce,

Another way of frying cutlets is to brush them over with beat- en egg sprinkle with seasoned breadcrumbs and fry in hot fat. Dish and serve with a border of mashed potatoes and green peas.

·Dice 1 quart of Bartlett pears (canned). Add pear sulce. Fold in about 1 cup cream, whipped stiff and slightly sweetened. Pour in as much ginger-ale as pears will absorb Freeze without stir- ∙ring in deep tray,

SALMON ON THE MENU

Cherry Shortcakės

Sieve half a pound of flour. with a heaped teaspoonful of baking- powder and two ounces of fine sugar, rub in three ounces of but- ter, and molsten with a beaten egg and rather less than a glil of mük. Bake in a greased shallow tin, allow to cool, split, and,spread the under layer with whipped and sweetened cream. Cover thickly with ripe stoned cherries, put on the top layer of cake, and serve while still fresh.

Salmon cutlets are an excellent choice to vary the menu. That"." which you buy from the Dalry Farm is so inanitely better than the best in tins, you will find it is worth the extra expense.

Cut the fish into thin slices, smear each with olive oil and leave for half an hour to enable the oil to soak into the fish,

Place them under the grill to cook, turning them two or three times, each time smearing a lit- tle more olive oil on the fish,

Dish up on to a hot dish gar- nished with sprigs of parsley. Serve with a white sauce flavour- ed with a little grated lemon rind and a teaspoonful of anchovy

essence.

COLD MEAT CROQUETTES

Croquettes made from cold meat, chicken or fish, and flav aured accordingly, provide an ap-

CHEESE TARTS

The appearance of the first of these cheese tarts at luncheon recenti reminded me that there are sweet cheese tarts, too, of the kind that one discovers in Poitou. Here is the first one, a savoury Alsh Indeed.

Make a fan of unsweetened paste and bake it blind. Mix to- gether a cupful of cream, a beaten egg, and a quarter of a pound of grated cheese, Gruyère and Par- mesan, half and half, being the best.

"Pour this mixture into the baked fan case, and bake again in a moderate oven for fifteen to twenty minutes. The top will be a rich golden brown, and the in- side a richness too delicious for words. It is extremely good when eaten cold, and would be a god- send at a picnic.

Make some paste and line a flan case with it. Now soften halfa pound of cream cheese with the Angers and mix it well by degrees with a quarter of a pound of castor sugar. When well mixed add nearly two ounces of flour, a few drops of vanilla essence, a

coffee-spoonful of yeast, four beaten egg-yolks and, lastly, the whites whipped to a stift froth. Pour this mixture into the fian, case (there will probably be enough for two), but do not fill it. Leave it to rise for two hours in a warm place, and then bake it in the oven for about three- quarters of an hour to an hour.

Lettuce

When lettuces have to be kept overnight they should be well rinsed in cold water and then placed in a deep bowl and cover-

petising way of coping with theed with a plate. To revive a limp

cold joint.

י.

if meat is used, a small -chop- ped onion is required; for chic- ken, a pinch of mixed herbs; and for fish, a pinch of cayenne and essence of anchovy...

To make croquettes remove all fat and gristle from the meat. then mince, season and add a little good stock or gravy-to mois- ten Turn on to a floured board and form into flatshaped crc-i quettes.

Brush each croquette with bea- ten egg, then sprinkle well with fine breadcrumos, pressing them in well to form a crust. Fry a golden brown in deep, smoking fat, drain and serve with gravy and spinach.

BANANA ICE-

Melt 3 cups sugar in 4 cups cold water. Add mashed pulp of 5 or 6 bananas, juice of 3. lemons and salt to taste... Freeze.

FROZEN MARBLE

3 ounce

snaps

PUDDING

packages chocolate

1 cup milk, scalded

1 cup cream, whipped

1 teaspoon almond extract,

4 tablespoons powdered sugar Few grains Salt

feltuce, place 10 upside down in a' bowl half-full of water and leave It for a few hours. When lettuce is being washed for, salad a littic vinegar “added to the water will quickly bring out any worms of grubs that may be hidden in the folds of the leaves. To cut the leaves with a steel knife tends to spoll their favour. It is better to divide them by hand.

Pour scalded milk over crum- bied, wafers. Stir until smooth; cool Place alternate layers of wafer mixture and whipped, cream sweetened and favored) in, deep Gibson tray; have top layer of cream. Freeze: Unmold on platter; serve aliced Fariation Cocoanut snaps in stead of chocolate wafers: That' one or more layers of cream.

When Jam-Making

Many people who make jam at home and that when pots which have been kept for any length of time are opened the jam is fre- quently slightly mouldy on top. It will be found that home-made fam-pot covers will banish this danger. Any scraps of grease- proof paper may be kept for this purpose. Use a compass and mark the paper in circles of the size required. Cut out the circles and drop the papers: Into- a saucer of milk. Squeeze as much moisture out of the papers as possible and cover the pots of Jam at once pressing the edges firmly to the sides of the pots. Dry on, and the home-made covers will be found thoroughly air-tight. Those who use string. should tie it wet found the póta. as it will tighten considerably as it dries.

Pineapple Soup

Cook two tablespoonfuls of fine. sago in a pint of water until transparent, flavouring with cins namon. Add half a pint of chop. ped, seeded raisiris, halt a pint of pine-apple Juice, the Juice of half a lemon, and sugar to taste

Serve very cold in glasses de- corated with pieces of pineapple.

19

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