1934-11-01 — Page 3

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Seek Value!

Value received is

CANFRU

CALIFORNIAN FRUITS

HILLSIDE CALIFORNIAN FRUITS

HONG KONG DAILY PRESS, THURSDAY, NOVEMBER 1, 1934,

SURPRISES

the true measure of

CALIFORNIAN FRUITS economy. The labels

on

these

Canned

Fruits are your assurance of

uniformly finer quality.

Sole Agents :

Reiss Massey & Co., Ltd.

- Tel. No. 28007.

*ANCHOR”

BUTTER

FINEST

CHOICEST

Taste it for yourself

Hong Kong.

"THE WORLD' BEST"

$1.

FROM ALL LEADING COMPRADORE STOKES

4:

AND

LANE, CRAWFORD, 1.TD.

DAL

AINTY,appealingjellies can be made with little trouble and expense by using Cerebos Jelly Crystals. Everyone will relish their delicious fresh fruit flavours and enjoy their cooling and refreshing qualities.

46

Cerebos

Jelly Crystals

Agents: John D. Hutchinson & Co., Post Box 43, Hong Kong

Jelly

RICKSHAW

BRAND

CEYLON TEA

SOLD BY ALL COMPRADORES

DAVIE, BOAB

CHICKEN SAUTE A LA PORTUGAISE

Olive all is by far the best fr- ing medium and almost indis- pensable to a successful "saute"

Preparing the Chicken

Cut up

the chicken as for u fricassee and put the lightly sea- soned pieces, skin slie down, in i pan containing two tablespoon- fuls of just smoking olive oli on a moderate fre. When the pieces are all in reduce the heat and let them. fry for. Ave six minutes. Turn over those pleces which are browned and" cook the other side, taking out and keeping warm the smaller pleces as they finish cook- Ing. When they were all done. keep them warm.

Tasty Additions

or

Add another tablespoonful of oli to the pan, and when it smokes, fry in it lightly à quarter of a pound of sliced mushrooms. Strain olive oil away and drain the mushroom slices. Put just under an ounce of butter in the pan and try for a minute or so without colouring two ounces of Anely chopped onion. Add three Anely chopped tomatoes which have been skinned and had their plps removed, and cook these with the onions for five minutes. Add a glass of dry white wine and boll till it all disappears.

Put back the mushrooms, add a piece of crushed garlic the rise of a pea, a level tablespoonful of tomato puree, salt, pepper and half a cupful of stock, and cook these all gently together for ten minutes Stir the bottom of the pan well, to mix the juices which have escaped from the chicken.

How to Serve

Now. put back the chicken pieces with the juices which have come from them while keeping warm, bury them in the sauce, put a. cover or plate over the pan, and put it by the side of the stove so that the meat heats through without the sauce bolling. Thic ken with flour and water and add little. batter. Arrange the

ǎ

chicken on a dish, pour the sauce over it, and sprinkle on coming to the table with chopped parsley.

The dish should be garnished with small tomatoes stuffed with forcemeat.

SOUFFLES

Savoury and Sweet

First, let's try a hot Potato Souffle: Ingredients: Ih, cook. ed potatoes, 1 oz. butter, 4 oz) grated cheese, 2 eggs, 3 tablespoons milk, pepper, salt

Method: Pass · the potatoes through a sieve, or mash them very Anely. Put the butter and milk into a saucepan, heat ofer the fire and add the sleve potato and the grated cheese. Mix well together and season to taste with, pepper and salt. Remove the saucepan from the frer let the contents cool slightly, then heaty in the yolks of eggs and lastly the whites of eggs beaten to a stif froth. Pour the mixture into a well greased ple dish or souffle dish and bake until well risen and

lightly browned.

NB.-The success of soufles depends largely upon the whites of the eggs being beaten to a véry stiff froth, steady cooking and quick serving, as it falls quickly when taken from the heat! The mixture should not more than half all the mould as it rises very much when cooking.

Crab Souffle"

Ingredients: 6 oz. crab meat, i oz. butter, 1 oz, flour, 1-gill milk, 3 eggs, pepper, salt,

Method: Boil the crabs, pick out "the meat and chop it finely Melt the butter in a saucepan. stle in the flour and season to taste. Then add the yolks of egga beaten up in the milk and stir over the fire until the mixture is thick Take it off the Are and mix in the fish and lastly stir in the whites of eggs beaten to a sti froth. Pour the mixture into a butter,ple dish or souffle dish ana bake for half an hour.; Serve at

once."

Or-

Orange Soufflé

Ingredients wine glass ange juice, à teaspoon very finly chopped orange rind, 1 oz. butter, 1 oz. flour, 1 oz soft sugar, 3 yolks of eggs, 4 whites of eggs, a pinch of salt.

Method: Melt the butter in a saucepan, add the flour and mix well together with a wooden ́ spoon.. - Then add the milk and stir over the fire until the mixture thickens and draws away from the sides of the saucepan. Re- move the saucepan. from the fre and add the sugar, salt, orange Juice and rind. Then add the

Home Sweet Making yolks of egs, one at a time, and

You can make the most de- licious fondants and creams and other sweets at home with quite the professiotial touch, for some up-to-date devices are obtain-" able which will help you to make them expertly.

One of these items is a funnel- like sugar dropper which has à stick by means of which sugar cream or paste is dropped into the tiny shapes that produce a variety of creams in different designs.

You can get shell, nuts and other fancy shapes. The drop- per is 4s. 8d., and the cream shapes are 14d, each. A dozen will make an attractive selection of sweets

Then, for more pretentious confectionery, there is the fond- ant-mat, which has a perforated surface into which the fondant mixture is poured.

When the mixture is set, the mat is bent face downwards over a dish, and out fall an assort- ment of fondants of which the maker will be proud. The fond- ant-mat costa Ts. 6d. These are not yet obtainable locally..

Fresh Fruit Jelly

Make a pint of lemon jeny using a small cupful of ruth in the water, which must, of course, be reduced in quantity accora- ingly. Coat the inside of a mould with the Jelly feave to set, and put in a layer of fruit. Use stoned grapes, liced bana- nas, pieces of pineapple, and my other fruit available, first itew-

beat well together. Heat the whites of eggs to a stiff forth and stiż them in lightly at the last. Pour the mixture into a well but- tered soume mould and steam very gently from 30 to 40 minutes or until well risen and firm to the touch. Turn out and serve with any nicé sauce. .....

Coffee Soumle'

Ingredients: gill ́strong black coffee, gill milk, l'os. flour, 1 oz butter, 1 oz. soft sugar, ▲ yolks of eggs, 5 whites of eggs, a pinch of salt.

For the Caramel-3 tablespoons sugar, 3 tablespoona water a squeeze of lime juice..

Methods: Put the ingredients for the caramel into a saucepan and boil quickly without stirring until it assumes a golden brown colour, then stir it well. Warm 'a plain' mould, pour in the cara- mel and keep turning it round and'round „afitil the interiör of the mould is completely coated

come hard almost immediately. with the caramel which will be-

Now make the mixture as dir ected in the previõlis recipe, and pour it carefully into the prepat- ed mould, Steam very gently from. 30 to 40 minutes or until well fisen añu ffm to the touch. When ready turn out and serve imme diately. The caramel will form a sauce round and over the souffle.

ing it for a short time in syrup and draining well.

Pour in Eome more jelly, tive athth to set, add another layer of fruit, and so on until the mold & Almost fall. Leave to set in a Pàry cold place bre- Terani on ice. Bertè - WILH

whipped cream

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