1934-10-11 — Page 3

Page

STAPLES

HONG KONG DAILY PRESS, THURSDAY, OCTOBER 11, 1934.

SURPRISES

THERE IS THE SHADOW OF A MAN

BEHIND EVERY WOMAN

HIS

IS is the task to earn the family bread. Hera to bake it. Neither can work alone. So the home-maker goes about her duties with the knowledge that someone to whom she owes her best efforts

depends upon her skill. Tired and in need of his dinner, the bread winner comes home.

What is more gratifying than home-cooked food, especially home- made breads or a feathery cake.

DUT how is the housewife to achieve all this ? Not

to prepare the special dishes, Simpson's Self-Raising Flour is the answer to all her questions. Quick - - - · easy to use - - - risks eliminated. Most important of all no time wasted in measuring and mixing. And no chance of a mistake.

No wonder, our home-maker smiles as she reaches for the package of Simpson's. She knows how to please that' Shadow that is always near ker!

SIMPSON'S

SELF-RAISING FLOUR

A limited supply of Samples and Recipe Books of Simpson's Self- Raising Flour are available free on request to The Advertising & Publicity Bureau Ltd., Hougkong. Call early to avoid disappointment.

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"GARDEN FRESH"

BEAULAH COOKED PEAS ARE ALWAYS

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BECAUSE THEY ARE PACKED

AB BOON AS PICKED.

"ORDER SOME TO-DAY

BEAULAH'S COOKED PEAS

LINCOLNSHIRE.

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

Mustard Sauce For Prawns

No one need fear to eat fresh prawns if they are served with a good mustard sauce. Try this re- cipe as a substitute for mayon- naise:---

Mix a tablespoonful of mustard with a tablespoonful of vinegar in a bowl.

י

Beat up the yolks of 2 eggs in another bowl, adding three finely minced curry onions and one tex- spoonful of minced parsley.

Add to the egg-bowl four tea- spconfuls of salad oll, drop by drop, then add the mustard and vinegar. A few chopped gherkins 'can be added, if obtainable.

OMELETS

The great all-meat dish, that's" the omelet. For breakfast, lun- cheon, dinner and mid-night sup- per, there's always old faithful.

You must watch one thing. though. It ought to be served immediately. It loses its golden fluffiness quickly if it stands. Turn it quickly onto a hot, but- tered platter and eat at once."

Plain Omelet

Allow one egg for each person to be served and an extra egg for the pan. For each egg, use 1 tablespoon. hot' water. Separate yolks and whites of eggs, Season yolks with salt and pepper and beat well, gradually beating in water, Beat whites until stiff and fold the yolks into the whites. Pour into a hot, well- buttered omelet pan or a heavy frying pan and cook slowly until the underside is lightly browned. Then put the pan in a slow ovën, 350 degrees F. and bake until the omelet is firm to the touch.

To fold make a cut with a spát- ula at right angles to the handle of the pan and about two-thirds down from the handle. Be sure not to cut more than half-way through the mixture. Tip the pan, slide spatula under omelet and fold it over as you slide it onto the hot platter.

Chicken Omelet: Before folding amelet, cover with a thick layer of diced cooked in 庭 rich cream sauce. This is splendid for a chicken breakfast or brunch" so satisfactory for summer enter- talning. Cooked sweetbreads can be substituted for the chicken or you can use fish-tunu, crabmeat, lobster or salmon.

Cheese Omelet: Sprinkle thick layer of grated cheese over the top before bolling and serve surrounded by a border of sauted tomato slices. This is inviting for dinner when the day has been hot,

·COCKTAIL OF

CARROTS

That the carrot is the vegetable par excellence for clearing the complexion is, I think universally conceded. But Is Httle known what a quantity of juice may easily be extracted from It..

As

welcome change from tomato juice, which is in vogue at present, try a carrot juice cocktail. Here's how.

Grate £ lurge carrot and squeeze the pulp through a plece of butter muslin, when you will find yourself with about half, a enpful of juice.

Sip this as a cocktail, Carrot juice is excellent for adults and a spleädid help for babies süner- ing from nutrition deficiency diseases.

POTTED MEAT

For Sandwiches

When planning light refresh- ments for a large party it is always well to include some meat sandwiches, and you will find that if the fillings are home-made in- stead of having been brought in tins of jars, thé men-folk ́espect- ally will appreciate their flavour.

For any cooked mests intened to be eaten cold, imported meat is the most, satisfactory provided it has been fully thawed before cooking.

1.3

With Anchovy

A small bottle of Anchovy Sauce

very useful in imparting a special relish to potted meat sandwichs. Many who would re- fuse anchovy in any other form will appreciate the flavour with- out being aware of what it is.

For &

large number of sand- wiches you would require :lbs. of beef steak, 1 tablespoonful of Anchovy Sauce and lb. Salt but-

ter.

Cut the meat in five or six pleces. Placę. it in a jar in the oven for set the jar in a pan of boiling water) Cover the "meat with water and let it simmer for 5 hours. Then put it through the mincer twice, add the butter and anchovy sauce, also salt and pep- per to taste. It can now be spread easily. Should you make it the day before, store it in several smali jars, runzing little of the melted butter un top to keep out the air.

Potted Veal ..

Cold roast veal may be used up in this fashion. Place alices of veal in aple dish and sprinkle them with salt, pepper and pounded mace. Place generous dabs of butter all about the top.. adit a cupfúl of water (more or

If you start varying omelets you will go on almost indefinitely be-less, according to the amount of

cause all the vegetables can be used, mushrooms are delicious and· the meats are savory and nù- *merous.

Other Varieties.

To make jelly omelet, spread cooked omelet with jelly just be fare folding, Jam, preserves Jelly can be used.

ar

Ham Omelet: Sprinkle with a thick layer of chopped cooked hain, mixed with a little minced parsley if you like, before folding. I like to pour a cup of medium white sauce around ham · omelet , when ready to serve.

Economical Cakes

Though cheap, these small", cakes are an asset to the after- noon tea table. Have a dozen small patty tins ready gressed,

*

meat) and bake in the oven for two hours.

Found the veal, in a motar, moistening it with a little of the gravy from the dish. When quite smooth, it is ready for use.

It it not advisable to add ket- chup

or Worcester sauce for flavouring but those who like chillle vinegar may make use of it in moderation,

Veal and Ham

Make a note of this recipe be- cause the remains of a cooked chicken may be used in the came

way.

1b. cooked Veal or Chicken lb, cooked lean Ham

I tablespoonful Anchovy Es

Bence..

tib malt butter Cayenne

是

Derilled Ham.

Beat a heaped tablespoonful of Mince the meat and add the butter to a cream, add half a "other ingredients Poung them teacupful' of "castor sugar, and s well together and press into a jar. beat until it is light and the sugar is dissolved. Add a beaten egg and a quarter of a teacupful of water, beating well all the time, Stir in gradually a teacupful of sieved selfraising four, and boat. again. An ounce of chopped cur- rants, sultanas, glace cherries, or- a mixture of these, can be added after the four is beaten in ir de, sired Half Mi. the tins with the mixture and bake in a hot oven for ten to fifteen minutes.

The end of a cooked ham or any small pieces may be used for this. Beg that a quarter of the amount is fab and the rest. loan.. Mince very fine and pound or rub down to a paste. Add a little made mustard and a good pinch of cayenne pepper, Dissolve a heaped teaspoonful of fine sugar if a little vinegar and ada this to

the paste.

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