1934-10-18 — Page 3

Page

HONG KONG DAILY PRESS, THURSDAY, OCTOBER 18, 1934.

STAPLES SURPRISES

Yes- you can be sure of Simpson's.

It bakes your cakes in double quick time,

Simpson's Book of

Kitchen Magle

In yours for the making. Write to The Advertising Pabllaity Buran, Ltd.

for your copy of this in-page book of terried

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Housewives are delighted with the professional touch which Simpson's Self-Raising Flour gives to thoir cakes and pastry. And it is done so quickly and easily! "Unexpected guests for tes-an impromptu beach picnic -even when the telephone rings at 2 minutes to une, there is plenty of time if you always use Simpson'sa.

No measuring and mixing are needed with Simpron's. Reasonable care in baking is all required to turn out cakes, bread and pastry like the chef's own

SIMPSON'S

SELF-RAISING FLOUR

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

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11

Some Ways Of Making Croquettes

Croquettes provide one of the most attractive ways of using up left-över meats. Or, very often cheap cuts can be boiled and tised to excellend'advantage in croquet- tes for a company luncheon.

Almost any kind of meat can be worked up in delicious croquettes. Lamb, veal," tender roast pork, poultry and Ash are most inviting used this way. Combinations of meat also are satisfactory. Veal and ham, chicken and ham and veal and pork Bre appetizing mixtures.

There are a few precautions to keep in mind if perfect croquet- tes are to be assured. In the first place the meat must be preparded very carefully. Every bit of skin, fat or gristle must be discarded. and only clear meat used in the croquette mixture.

The meat is then minced and added to a sauce as the sauce ts taken from the fire. This is im- portant because care mus be tak- en from the fire. This is import- ant because care must be taken not to over-cook the meat.

Covering With Crumbs

The crumbing and egging is an other important step in croquette making, Every particle of the surface of a croquette must be completely covered with crumbs and egg

The reason for this is. that the egg quickly coagulates In contact with heat, forming a coating which the frying fat can- not penetrate. Since this coating protects the delicate texture of the croquette mixture, careless- ness in crumbing and egging may permit the croquette to break during the frying. A first coating

of

fine crumbs, one of sightly beaten egg and a final coating of crumbs give good results.

The shaping of croquettes is not a difficult task, but here again care must be observed. The mix- ture must be handled very gently, with the least possible pressure, exerted in moldng. The usual

CHOCOLATE THE ETERNAL

There are zo many ways of using our old friend chocolate that it may be helpful to remaind the multitude of chocolate-lovers of a few dishes which they may have temporarily forgotten.

The various chocolate puddings -souffles, mousses, and bavarois are well known, but passivly a Junket flavoured with chocolate is a little uncommon, is a marvellous roll to the thick cream by which all funkets should inevitably be accompanied.

Chocolate is admirable of course, with certain fruits. Stew- ed apples, pears, freshly stewed or tinned, sad bananas are al made more attractive by the rich, sweet brown covering; and it might well be remembered that a chocolate saude is often greatly improved by the addition of a little cinnamon.

The famous Polres Helene," where a fresh pear, surmounting vanilla ice is coated with a hit chocolate sauce, is one of the triumphs this delicious combina- *.tion.

Chocolate blanc-mange is also good when eaten with pears, and with stewed prunes,:00, 80 long as the prunes have been per- . ferably with a little red wine or with port.

Chocolate Tart, in which a fláh case is filled with a mixture öf cream, beaten egg, sugar ind grated chocolate, is a fine cold sweet; which can also be offered as a cake for tea; sid meringues and macaroons are greatly enhan ced in flavour by the addition of chocolate.

Perhaps the Best manifestation

shapes are ball, cone cylinder, chop and cutlet. The last two shapes require a larger amount of croquette mixture than the others. The following suggestions for shaping may help you.

To shape croquettes, first thor- oughly wash hands and rinse in cold water but do not dry. Take a rounded tablespoon of the mix- ture and place on a molding board and shape quickly with fin- gers. Roil the mixture into a ball first. Then if not wanted in this shape, roll to a cylinder and fat- сель ends. If a cone is wanted, flatten only one end and gently roll with greater pressure on other ❞ end.

The inside of all croquettes should be soft and creamy and the outside crisp and brown, ** Lanab croquettes are typical of any meat croquette. The season- ing is changed for different varie- tles of meat but the basic rule remains the same whether fish, fowl or meat is used.

Lamb Croquettes

Two cups finely chopped" cold cooked lamb, I teaspoon minced, onion, 1 tablespoon minced pars- leg, 3 tablespoons butter. 1/3 cup flour, teaspoon salt, teaspoon, pepper. 1 cup milk or lamb stock, 1 egg.

Melt butter, add onion and pax- sley and cook over a low tre for five minutes. Stir in flour. Cook and stir until bubbly. Blow- ly add liquid, stirring constantly. Bring to the boiling point, add salt and pepper and egg slightly beater. Cook and stir for one minute and remove from fire. Stir in meat and spread on blatter to cool. When cool shape, roll in crumbs, dip egg Ugatlysbeaten with 1 tablespoon cold water and roll again in crumbs. Fry in deep fat hot enough to brown an-inch cube of bread in 40 seconds or 385 degrees F. on a fat thermometer. Drain on brown paper and serve with a creamed vegetable.

of a Neapolitan Ice biscuit, hard to beat.

Chocolate Beignets and Choco- late Doughnuts are so urcommon that they may be novelties rather than reminders to many people.

The Beignets are made by mix- ing together and ounce and a half of butter: two gills of milk, aix and a half ounces of flour, four eggs and a pinch of salt, shaping the mixture into little balls, frying then in butter end, at the me- ment before serving, rolling them In grated chocolate.

The Douhnuts are prepared as follows. Steve half a pound of flour with a pinch of salt and two teaspoonfuls of bakingpowder, and rub in an oune of butter with the finger-tips. Mix in an ounce and a half of castor sugar, and the same amount of grated chocolate.

Now Beat up an egg with a little" ram, add this, and mix to a stiff paste, with a little water 11 neces- sary.

Lightly flour a board roll out the dough and cut into rounds. Fry these for, seven or eight ininutes. in deep fat, and when they are done sprinkle them with fine suga? to which you have added, if you ke, a little powdered cinamon.

To Make Butter

Scotch

It, would dike to make some very nice butter, scotch, put one pound of granulated sugar into a sauce- pan with a teacupful of water and an eggsize piece of butter cut into little pieces. Add half a table- spoonful of vanilla flavouring, and * quarter of a teaspoonful .. of tartar. Stir once or twice, "then bring the mixture slowly to bolling. point, without stirring, and allow

of the French petits pots det to bolt that a little dropped from

creme" is the one flavoured in: chocolate, and the devotees of chocolate ice will, I am sure, t tirely subscribe to my recdinmedi dation that it should be eaten, if possible, with strawberry, vanita or pistachio-davoured ice, si Hot with all three together in the form

a wooden spoon into cold water becomes quite brittle.

Turn the butter scotch on to a Well tattered th, and before it is quite cold miaff it into squafes, with a knife. It should break earily When cold.

HOW to TAKE 'ASPRO

FOR

DENGUE

AT the first signs of the dreaded Dengue don't

procrastinate

Take two to three ‘ASPRO' tablets every two hours until the Fever abates and the pain ceases. 'ASPRO' is the greatest Fever Antidote ever given to the world. No other medicine has its anti-pyretic, anti-periodic and anti- germicidal propensities after ingestion in the system. 'ASPRO' is far more effective than quinine and there are no harmful after effects. Make certain that 'ASPRO is always in the home ready for any emergency,

ALSO USE 'ASPRO'FOR

DENGUE MALARIA and other FEVERS always lake ASPRO above DIRECTIONS

Temperature Irritability Lumbago Asthma Rheumatism Toothache Earache Colds Sleeplessness Hay Fever Malaria Gout Feverishness Neuralgia Neuritis Headache

according to the Sore Throat Influenza Sciatica Dengue

Alcoholic After-Effects

'ASPRO' Gives Great Relief to Women When Depressed

Nothing Equals ‘ASPRO For Dengue & Rheumatis

Sclby's Estate,

Ingham, North Queensland Dear Sirs,

Haring used your "ASPRO" for Dengue Fever and also for Rhenaniem, I have found that nothing equals ASPRO reiet from Bailt,

1 was very bad the last week in December, ant could not sleep with Rhenistiem in my leg. A neighbour called to see me, and she told me that ASPRO Tablets were good for pains.. I straightaway sent to the chemist for a hor of 'ASPRO. and I can tikladly ty that I was surprised at the relle! 1-ge after taking the first two ASPRO Tablets they took away the pains and I could sheep of a night. 1, bok three Tablets a night for for iights, And they relieved azt, and now I am as well as ever.

Yours faithfully, (S)(m) FLORAIZ LOVE

37F./33.

'ASPRO' Werks Winders

for Malaria

Gehlirici.

Gladstone, Queensland.

f think it is up to me to let you know how I have Benefited by ASPRO Ever Bice 1910, have been a marter to HALARIA FEVER, having citaeted samé izi Rhodesia, German East Afriki, and, thể Straits Settlements

יין

1 came to Australia from the latter country Ave years ago, and for the first two and a half years was continually in lugspital of Victoria and New South Wales. On Arriving in Queenslandą 4, friend", "Edvinel ma to try 'ASPRO,”"" I did, and it has worked wonder. I still continue to get right attacks of Mainpin, but water, and rest'a iew hours, Jams quite CK again.

I workid't be without ASPRO for anything and alwaje tariy a box about with me. I can thoroughly: recemosend them to anyone suffreida imel the "mmå malady

unsolicited and you may make any use of it that you think fit

Yours faithfully,

This

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