1934-09-06 — Page 3

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STAPLES

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HONG KONG DAILY PRESS, THURSDAY, SEPTEMBER 6, 1934.

SURPRISES

More Vegetable Recipes

SAUCES AND SALADS

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RECIPES

Crab Loule

Lettuce leaves

head shredded lettuce

1 cup crab meat

Watercress

3 slices tomato

4 silces hard-cooked egg-

4 slices or best

slices of cEXTOS

3 tablespoons of Loule Dressing Line a salad plate with lettuce leaves. Make a bed of the shred- ded lettuce and place, the crab meat that comes from the body of the crab on the shredded let- tuce. Place the whole crab. legs around this mound. Put the alices of beet on one side and the slices of carrot on the other side of the crab meat, Pour the. dressing over the mound of crab. meat and place the slices of hard-cooked egg and the slices of tomato over the dressing. Garn- ish the salad plate with sprigs of watercress,

Loule Dressing

+ cup mayonnaise

4 tablespoons tomato catsup -

4 tablespoons chili sauce

1 tablespoon chopped pimento

or fresh tomato";

Mix well together,

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Rejunevation Salad Lettuce leaves

A head shredded lettuce

pear

*peach

1 cup cottage cheese

2 tablespoons ground walnuta

cup grated raw carrots

1 slice pineapple

Make six balls the size of mar- bles from the cottage cheese, Roll three of them in ground walnuts and place in the cavity of the peach. Roll the other three in grated carrot and place in the pear: Plle the remaining cheese on the top of the pineapple. Line a salad plate with lettuce leaves and make, a bed of the shredded

lettuce. Place the fruits on the shredded lettuce. Put the grated carrot around the edge of the plate. Garnish with watercreSK sprigs. Serve with mayonnaise.

Vegetable Salad

3 slices tomato

head shredded lettuce

head of romaine

1 slice pineapple

2 tips of greén asparagus

dozen crab legs

3 strips of pimento Make a bed of the shredded let tuce. Lay the crab legs over the pineapple and place on the to- mato slices in the centre of the shredded letype. Decorate with the stripe of pimento. Lay the romaine leaves around the salad

and garnish with chopped hard cooked egg, chopped beet and chopped parsley,

Last week the cooking of im- ported vegetables, notably celery and cauliflower, was discussed. Here are some more recipes to add to the list.

CURLED CELERY

The crisp pleces for celery are very popular in England as an accompaniment to ́sherry, which is now supplanting the cocktail in fashionable circles. Each pece of celery, is silt half way down and placed in water. After a time it curls apart and in the angle thus formed a little cream- cheese is placed. A dish of these crisp curled pieces of celery with cheese Allings is handed with the sherry.

STEWED CELERY

Break the celery into pieces of convenlent size, place them in a pan with milk enough to cover, Simmer gently until tender, drain, season with pepper and salt, then thicken the milk with butter and 'cornflour. Serve on a" flat dish garnished with tiny triangles of toast.

CELERY SAUCE

This is delicious with steamed. fowl, bolled lamb or mutton. It can quite well be made with the tougher portions of a head of celery, as the mixture is strained.

Place all the trimmings. green leaves etc. in a pan, omitting any, discoloured pieces. Boil 14 houra in 1 pint of water and 1 pint of milk Blend 3 ozs. of cornflour In another pan and add the strained Equor. Thic- ken, and add any pieces of celery that are sumclently ten- der before serving..

CELERY SALAD

The French make a salad from the crisper parts of celery as follows: Cut up the stalks into small pieces and throw them into cold water. Mix ii a basin a tablespoonful of vinegar, two tablespoonfuls of salad of; a tea- spoonful of mustard, salt and pepper in a salad bowl. Add the celery and blend well.

Place some allces of boiled beet- root in a salad bowl and pile the

CAULIFLOWER SALAD

If a cauliflower is too large to be finished at one meal, the re- mainder may be used for a de- - Hielode salad. This is another French favourite. Use the same dressing, as recommended in the last recipe, but, adding soma fresh chopped parsley, Break the cauliflower up into small pieces and blend them with the dress- ing. This can be eaten without any addition to the salad or it may be accompanied by a well- seasoned potato salad.

TREATMENT OF LETTUCE Since imported lettuce is also frequently obtainable from the ice-companies a word as to the best treatment of it would not. come amiss. Many people are nervous of eating lettuce or other raw green vegetables, but there should be no risk if these are well washed in two or three waters containing a weak solu- tion of permanganate of potash. This does not affect the flavour in the slightest but effectually destroys any germs.

When eaten without other salad Ingredients, lettuce should. be shredded with a aliver. knife,. tossed in oil and vinegar in the proportions mentioned. and served. Most often however, let- tuce serves as the basis for more elaborate salads In these the following home-grown" ingre- dients may well be incorporated.

Green Mustard', grown in boxes from country mustard seed. Sprinkle these broad-cast in a box and cover wth a thin layer of soil. Keep well-watered; they will be ready in a few days. Spring Onions, grown from small Pick while still curry chloris. young, wash and split apart. Serve with the green

shoots attached.

Radishes, not the large white radish but a very small variety grown from imported seed

These grow very readily in any soil and may be dug up exactly 21 days from the time of plan- ting.

celery on top together with the SAVE THE SOUR

dressing.

Cucumber, plcked before It has grown too large. Slice this be- forehand, set it apart in a sepa- rate dish and sprinkle Iberally with salt. Later, you can pour away the superfluous moisture before adding the cucumber tó the salad..

Sliced "hard-boiled egg. raw grated carrot and finely sliced raw cabbage in small quantities also add flavour and interest to B lettuce salad. When the simple French dressing has been used there is no necessity to add a salad cream.

..

» A good idea is to keep a dress- ing always handy in a glass jar.. Mix the ingredients as described but in larger quantities. Shake up well before using and use as required.

When potato is to be used in salad, choose the medium-sized waxy type and boil them: In their skins, aften which they can be peeled and sliced smoothly. The floury texture so much appre- cated in a dish of bolled potatoes is not desirable in a salad.

Culinary Tips

"Nests". made of rice, ma- caroni, noodles, or mashed pota. toes can be Alled with leftover creamed meats, fish, fowl or vegetable. This really turns a commonplace food into one quite " dressy."!

Maple syrup, mixed with con- fectioner's sugar makes a most delicious frosting for a cake.

Dates, cherrles, prunes or "grapes atuffed with cream cheese make a substantial and pleasing salad. Serve on lettuce and "lop with French dressing or mayori-

MILK

Curdle cake is one of the delicious things to make with sour milk. Hére is the recipe: Mix together 1b, self-raising flour and tib, sugar. Make a well in the centre, and pour in pint sour milk and a few draps- of vanilla flavouring. Mix well. then stir in 4 tablespoonfuls of suitanaa

Pour into a shallow, buttered tin, sprinkle with chopped al- monds, and bake in a moderate oved for 45 minutes.

Light Biscutis These biscuits go well with that afternoon cup or tea:-

а

Mix together 16. self-raising Hour, teaspoonful of carbon- ate of soda, a pinch of salt, and tablespoonful of currants. Add sufficient sour milk to form a stiff dough, roll out and cut into small rings with an eggcup. Place on a buttered tin and bake in a fairly hot oven for tep minutes. When cold, sprinkle with caster sugar and store in an airtight tip

Scones For Tex

יי

Bour milk makes light and tempting scones, as follows;

Mix together 6oz flour, loz sugar, 2 tablespoonfnis multanas, 1 tablespoonful of currants, 4 teaspoonful of cream of tartar and a pinch of salt.

Rub in oz.. butter, then add the yolk of an egg and sufficient sour milk to form a smooth, stift paste. Fold in the whale of the egg and fill amull, greased patty fins with the mixture.

Brush over with beaten egg and bake in a fairly quick oven. Split open, spread with butter.

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