1934-09-27 — Page 3

Page

STAPLES

HONG KONG DAILY PRESS, THURSDAY, SEPTEMBER 27, 1934.

SURPRISES

“GARDEN FRESH”

BEAULAR COOKED PEAS

ARE ALWAYS.

"GARDEN FRESH'

BECAUSE THEY ARE PACKED

AS. SOON AS PICKED.

21

ORDER SOME TO-DAY:

BEAULAH'S COOKED, PEAS

Agents

LINCOLNSHIRE.

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

A

FRUIT jelly is al- ways 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. Hutchinson & Co., Pass Box 43. Hong Kong

"RICKSHAW”

BRAND

CEYLON TEA

SOLD. BY ALL COMPRADORES

Sole Distributors :-DAVIE, BOAG & Co. LTD.

Grape Fruit Squash

summer

This is а delicious drink, For it you need:-

2 large grape trüitä, 2 lb. lump sugar, 1 oz. cltic acid, and 1 pint of water,

-Cut the fruits acroBS Jana squeeze. Put sugar and acid in large jug or basin, then add julce and fruit. Bot water and pour over. Stir well untill sugar has dissolved. Bottle when cold.

A small quantity of this syrup in a tumbler filled up with clther water or soda water makes a very refreshing summer drink.

OMELETTES

∙Kufry

The

Wet omelettes and omelettes are supposed to be French and English respectively and most people prefer the for- mer. as savouring less of the toughness of white-of-egg. French also have another dish which is between the two. The mixture is the same, with pass- ibly the addition of a Kttle mushroom or some grated ham or other flouring ingredients. The white of the egg is beaten up separately as in an English ome- lette. The mixture is then placed in a flat dish, well greased, and, Instead of frying, is placed in the 'oven. Here it is left without stirring until it is browned all

Grape Fruit Mousse over. This makes a pleasant e88-

Pie

Remove pulp and pips from two grape-frult. Tie plps in muslim bag and stew with the pulp and lb. white sugar in s plot of water for about one hour. Add three sheets of gelatine softened in cold water. Pour into a basin and allow to set.

dish. If cheese is added instead of ham it makes a tasty one, and it is distinct from the usual ome- lette.

Another French dish, the chter Ingredient of" which is chicory, 18 also pleasant in favour. Chicory is being much more used now, but elther as a salad, or boiled with" no matter what sauce. Where it is bitter the French cook it in two waters, pouring the first away. Where its mild, as is mostly the case in England, one water suffices. This must be dramed off more or less. Generally some will re- main. Brown sugars then add-

Make a short crust of å lb. flour. with 1 oz, each of margarine and lard. Mix with 1 egg yolk beaten up with a little cold water, 1 des- sertspoonful of sugar, Roll thin line a deep ple-plate; and bake about twenty minutes, *

Whip 2 egg whites with 1- des-ed in moderate quantity, which sertspoonful of powdered sugar. soaks into the wet chicory Whip 1 gill of cream with 2 drops of almond essence. Turn out fruit mould. which should be lightly set and chop' finely, fold in the whipped egg whites and half the cream. Fill the pie case when cold and top with remain- der of the cream...”,

This

is taken and fried in butter, a sauce being evolved out of the augar, butter, and the water that has not been drained away. Mush-rooms, which are now avaliable all the time. are used frequently as favouring tor ordinary soup. Some stock in

RECIPE FOR GINGERBREAD

The method of making ginger- "bread is rather different from

that used with other cakes. A arger amount of liquid is used. but this is difficult to incorporate with the other ingredients as the treacle makes it thick and dit- cult to beat. The cake, there- fore, requires plenty of energetic beating, but it should be done as quickly as possible so as to get the the cake into the oven without delay. Whichever recipe is used, It should be followed exactly: failure can result from so smalt an error as using baking powder (? instead of carbonate of soda. As a rule plain flour is used for gin- gerbread. and this should. be aried and sifted beforehand.

·

A shallow tin should be pre- pared arst, by lining it with but- tered paper. Then flour, sugar, and spices should be gifted toge- ther into a bowl, the operation being repeated two or three times 1 the cook. Is conscientious and hopes for an extremely light cake. For the fat, a mixture of lard and butter will be found the most satisfactory. This should be melted in a saucepan together with the treacle or syrup. It all treacle is used a darker ginger- ' bread results; treacle and half syrup are good. The eggs are beaten thoroughly, and the car- bonate of soda dissolved in boll- ing water or hot milk, according to the recipe. When everything

is ready. the cake can be mixed.

Put the melted fat and treacle into a mixing bowl and sift in the dry ingredients. Next add the eggs and beat the mixture them. mix in the milk or water, At this stage beat thoroughly until the mixture is light. The "Hiquid should only be warm when added to the flour, or the cake will be heavy. Four it into the tin and bake in a moderate oven (325 to 350 degrees), for about three- quarters of an hour. Care should be taken not to have the oven too hot as the treacle is apt to burn rather quickly.

The following is an excellent recipe for a light and delicious gingerbread. Twelve ounces of Hour 3 ounces of castor sugar, eggs, two ounces of butter, two ounces of lard, one and a half teaspoonful of ground ginger half. a teaspoonful of ground cinna- mon, 1 teaspoonful of mixed spice. one breakfastcupful of treacle, or half a cupful of treacle and half of syrup, one breakfastcupful of boiling water, Variations can he made by adding almonds, fruit

or candled peel, or splitting the cake and putting the halves together with butter icing, made as follows. Beat six ounces of leing sugar and four ounces of‚· butter together until creamy, add a dessertspoental of lemon juice and one or two. teaspoonful of ground ginger, according to taste.

When

Milk Diet

a patient is subsisting chiefly on a milk diet. the home nurse should remember one two facts..

#Buttermilk 18 more quickly digested than fresh milk which takes from two to three hours. Bolled milk, on the other hand. wal take half an hour longer to digest than 1 it were fresh and unbolled. If diluted with water". or soda-water, milk is not likely to "disagree with the patient's digestion.

Some invalids. who say they cannot take milk ut all; welcome : a glass of crearn and soda-water, in the proportion of ops-fourth of the latter. Another way of making sure that the correct quantity of milk is taken every day is to thicken it occasionally with breadcrumbs, heat it, season with salt and pepper, sprinkle with chopped parsley, and serve. as a very light soup.

which macaroni has been dissol- ved and to which the usual sea-¦ soning has been added, can be converted into a first-rate soup, by the addition of a little mush-

·room,” well bolled in it,

PARTY SNACKS

When "Something. Solid" is Needed

Coming home in a merry crowd from a show or a dance, people are not always willing to disperse tamely and seek their couches. Someone is apt to remark she feels hungry, someone else that his thirst is still to be reckoned with, and then ope more hospit- able than the rest is sure to say amiably "Well let's all see what we can scratch up in my re- frigerator."

No dainty 'cocktail ・eats' at which to nibble will satisfy this.. sort of party. If you are wise you will provide something sub- stantial for the men at least A good idea is to set one or two to cutting slices of bread and butter on which various meats can be spread in the manner of the Danish open sandwich. So in the refrigerator should certainly lurk a goodly section of ham and delicacies easily other cooked purchasable at The Dairy Farm. Scotch Brisket (a general fav- ourite) Brawn, Smoked Salmon, Ox Tongue and Sausage, A little of each would not be a bad in- spiration. And would keep per- fectly in a refrigerator always come in for luncheons or tea-

hindwiches later if not, in for supper.

request

With these I should like to re-

·commend two delicacies, one à jar of sandwich spread" aria the other a very new venture, namely "vegetable salad in mayorinsise. " Either of these vegetable mix- tures would go well with the meats.

You could, if you anticipated a rowd, also keep some cold boll- ed potatoes in the refrigerator, for you will generally discover someone' in a party eager to show that he is a dabster at making potato salad, and given the best salad oil, vinegar and pepper, or better still a ready-made galad tream, it is soom concocted.

Another great idea, for enter- taining the younger set, is to in- vest in an electric cooker table contrivance under which must- rooms, bacon, sausages, kippers, etc, can be deliciously cooked. It is not an unheard of thing for our Bright Young Things to sad- denly demand some really low- down banquet such as Beer and Kippers at two o'clock in the morning."

If the company you affect ta ora staid and sober in habit, or if you still depend on the old fashioned icebox you may content yourself with inviting them home to a Sandwich Supper which should by all rights be accom- panied by Black Beer for the men and Wine for the ladies. Among a great variety of savoury sand- wich pastes the ice companies can supply you with such delicac- les as game, turkey and tongue, crab, smoked salmon, prawi, and pate-de-fote truffe (an inexpen- sive substitute for pate-de-fole ras) besides the ordinary chic- ren and ham, or salmon and an- chovy pastes.

Those who do not approve of alcoholic drinks will find a bottle of grape-frait juice, and another of orange, very useful for con- cocting quick fruit-cups, or long cool drinks in which feed soda combines. A raspberry or grena- dine syrup with which to top & fruft drink puts just the extra touch that is needed.

Small Iced Cakes

These cakes are light and quickly made. Cream, three ounces of butter with three ounces of castor sugar. Siftin four ounces of self-raising flour, then the beaten yolks of two eggs. Add the finely grated rind of a lemon, and beat, well, Whisk stiffly the whites of the two eggs and fold them into the mixture very Ightly. Half till small greased patty tins, and bake at once in a quick oven (375 to 400 degrees) for fifteen to twenty minutes. When cold, ice thinly with pirk Icing made by adding a tables- Doonful o. water to four ounces of icing sugar Colour with a fow drops of cochineal, and warm gently urt! it is soft enough to

JICK ACTION with SAFETY

is the KEYNOTE of

ASPRO

WHEN

THEN Headaches Pain High Temperatures, and numerous conditions of ill-health 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 Pharmacopoeia, 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

Neuritis

and

167 Union Street,

Erskineville, NSW.

Sirs,

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have nursed four genera tions, and have always advised my patients to try ASPRO Tablets for complaints too numerous to mention, and all have been loud, in their praise for the wonders which 'ASPRO has done for them.

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(Sgd.) NURSE EIDER

7F/34...

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Always Keep "ASPRO' In the

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Nerves were in Terrible Way *ASPRO’a Surprise

1 Garden Street, Middle Brighton, 5.5

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, I had to be taken home from: the dentist. I went on for

couple of lays

with my head am eyes, due to my nerves, so I had to go to a doctor. On mysway honte bought a packet of ASPROVA took three and laid down, anc to my surprise 1. woke up feck ing lovely Now, if I feel slight headache at all I fly to my ASPRO." I think ASPRO should be in, every home. I could mention few mure, facts: where ASPRO" 12# done good in my home. Onoited, always used...

Yours faithfully,

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CO., LTD.,

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LTD.

and

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& CO.,

SOLE AGENTS

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Building

House St, Hong Kong