1934-11-08 — Page 3

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HONG KONG DAILY PRESS, THURSDAY, NOVEMBER 8, 1934.

STAPLES SURPRISES

“GARDEN FRESH”

BEAULAH COOKED PEAS

ARE ALWAYS

“GARDEN FRESH"

BECAUSE THEY ARE PACKED

AS SOON AS PICKED.

ÖRDER SOME TO-DAY

BEAULAH'S COOKED PEAS

Agents!—

CHERRY:

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 sweeL

Cerebos

Jelly Crystals

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

RICKSHAW BRAND CELEBRATED CEYLON TEA

SOLD BY ALL COMPRADORÈS

SOLE DISTRIBUTORS-

GUARANTEED PURE & WHOLESOME

DAVLE, BOAG & CO.LTD.

Strawberry Charlotte Vegetarian Dishes-

Fresh, pe strawberries may be made into a delicious cold sweet in the following way.- Mash a pint of fruit and rub this through a sleve. Line a China mould with sponge Angers. Soak half a packet of gelatine in a third of a cupful of cold water till soft; then pour over this half

a cupful of boiling water, a cup- ful of sugar, and the juice of a

lemon. Strain, add to the straw- berry pulp and set aside to cool. Beat three egg-whites till stiff and when the strawberry Jelly is beginning to set beat it till light,' fold in the stiff whites, and then beat it all together until the mix- ture is stiff enough to drop from the spoon. Pour into the mould to set. The egg-yolks may made into a custard flavoured with vanilla to pour round the jelly when this is turned out.

A Jelly Roll

be

Those who have had several un- successful attempts at making a jelly roll will and that the follow ing method is quick, simple, and successful Beat the whites of two eggs to a stiff froth. Add half a cupru of sugar to the well-bea- ten yolks, and, beating continual- ly, add vanilla favouring and one tablespoonful of water. Then whip in the egg whites as lightly as possible, half a teaspoonful of baking powder, and half a cupTUL of four Line a warm pan with waxed paper and pour in the mix- ture. Bake in a quick oven and turn out on a wet cloth, Remgre, e paper and spread, with jeliz Roll up quickly. The roll with come easily out of the tin lit :placed on a wet cloth for a détond:"

To Try

MOCK SALMON STEAKS

Ingredients: lb. of mashed potatoes, 2 oz. of cold boiled rice, 1 oz. of butter, 1 teaspoonful of grated onion, a pinch of mace, 2 oz. of white bread-crumbs. I teacup of very red tomato purse, I tea- cup of milk. Fry the onion in buy- ter, add the milk, and when it bolls add the rice and mace, then the potatoes and crumbs, and the totmato puree, lastly the eggs, mix well together. Season. set to cool, form into the shape of small steaks, fold in greased paper and gr, or bread-crumb and try.. Serve with tartare sauce," and

plain bolled potatoes.

مدره

CHEESE AND

SEMOLINA

4 oz. of cheese, a breakfastcup of milk,, 1 oz. of semolina, 2 eggs. Bring the milk to the boil and stir in the semolina. Cook til it thickens, remove from the fire. "and stir in the cheese, a pinch of cayenne, and the yolks of the eggs beaten up. Beat the whites into a buttered pudding dish and stify, and mix in lightly. Turn

bake gently till ready about 30 minutes. Berve with fried brin-. jala.

GINGER PEARS

Peel and core some large pears, then stuff them with chopped preserved ginger, Place them close together in a baking dish, pour over them just a little hot water and, bake slowly till tender -this will take some hours, 3 or 4, according to the kinds pears. When cooked put them carefully on a glass dish, and pour over them a foeld made custard or some whipped cream. Berve cold.

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TO-DAY'S RECIPE COOKERY NOOK

Horseradish Sauce (for Beet)

Melt a tablespoonful of rela- tine in a gill and a half of water. add a tablespoonful of lethon juice and half a teaspoonful salt. When the mixture begins to thicken fold in a third of a cup of grated horseradish (fresh) and a gill of whipped cream or con- densed milk. Add a little chop- ped pickle it liked and serve sprinkled with chopped parsley.

Y

Mint Jelly (for Lamb) Boli, half a pound of sugar in half a pint of vinegar for Ave minutes, and add a tablespoonful of melted gelatine. Add salt. paprika and green colouring matter and a сир of Anely ebapped mint leaves. Let it stand for five minutes. then strain into Individual moulds.

Tomato Cheese "Loaf (for Chicken)

Make some tomato, jelly by bolling a pint of tomato pulp with salt, pepper, and some ce- lery salt, add a tablespoonful of melted gelatine and a tablespooh- ful each of vinegar and onion julce. Strain equally into three .. flat tins of the same size. When firm spread one layer with finely chopped ham mixed with mus- tard and mayonnaise, put on the second layer of jelly, spread with cream cheese mixed with a little cream or milk. some seasonings and chopped olive, and finish with last layer of jelly. Serve with lettuce and tomatoes.

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Hollandaise (for Bolled Fishy

Melt whatever quantity of but- ter is desired, say lb. Throw in a liberal amount of salt and beat It till it be comes frothy. Four Into a warmed sauce boat and serve with the Ash course.

CHOCOLATE RECIPES

Chocolate Mould

1 quart milk

2 level tablespoons cocoa..

4 level tablespoons, sugar About

6 level tablespoons cornflour

Few drops essence of vanilla Mix sugar and cocoa together and moisten with some cold milk. Bring rest of milk to boiling point and add cocoa mixture to it. Molsten cornflour with cold- water, add small quantity of boll- ing milk to. it; and then add cornflour gradually to bolling rafik. Cook quickly for about five minutes, stirring well; take o and add essence. Pour into mould When quite cold, -tarn out and serve. Sufficient for six" or saven people..

If desired, this may be set in Jeliy glasses, and when cold,' thick cream served on top

Chocolate Drop Cakes

2 lb. butter

1 cup four

2 tablespoons cocoa

1 teaspoon vanilla

A cup evaporated milk

cup sugar

1 teaspoon baking powder 2 eggs

Chocolate Icing

4 tablespoons cocox

cup evaporated milk

4 cup sugar

Vanilla W

Mix sugar and butter to cream. Add eggs one at a time, mixing five minutes before add- ing each egg. When both eggs have been well mixed, add half the milk. Now sift the four. cocos, and baking powder together. and add to butter, sugar, and egg mixture. Then pour in the rest of the milk and the vanilla. Mix lightly. Drop Into well-greased mutin ting and bike in hot oven about fifteen minutes. When cold cover with chocolate Icing.

i

for this purpose. A damp cloth spyinkled with whiting and ap- phed to the articles will quickly banish any unpleasant taints. It is also used in a lar manner for removing string from white or cream paintwork. It is most effective and will not injure the surface.

Here are two soups from the popular tomato, the first very simple, the second a little more elaborate.

Slice a couple of large onions and cook then slowly in pork fa for a few minutes. Do not brow.1 them. Add six quartered toma toes, and cook together for y. minute or two longer. Add a pint and a half of boiling water, some salt, and plenty of pepper. Boul, and then simmer until the toma- toes are done, then pass the soup through a sieve and serve.

A little cooked vermicelli might be added as a garnish.

Cut in fairly Ane pleces an ounce of breast of bacon, a very small, carrot, half an onion, and add a tiny sprig of thyme and a small piece of bayleat. Fry these In an ounce of butter and then add eight medium-sized tomat- toes, without their skins" and juice and cut in smallish pieces. two ounces and a half of rice and a pint of white stock. "

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Cook gently till the tomatoes are done, and then rub through a very Ane siere. Mcisten with enough stock or consomme, to ret the right thickness, and finish. off the fire, with a couple of ouri- ces of butter.

Chocolate Egg Custard

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1 quart scalded milk 4 tablespoons sugar

2. tablespoons cocoa

teaspoon salt.

4 eggs

1 teaspoon cornstarch

1 teaspoon vanilia

Mix the Coco's to a smooth paste in a little milk Mix porn- starch in a little cold milk and cook in quart of scalded milk ten minutes; add the cocoa paste and mix well Beat eggs and sugar together. pour the bolled milk over it and cook injil thick enough. to stick to too Remove and set In cold water. Stir often until almost cold; add vanilla and strain into individual glasses or custard cups. Serve with cake, macaroons or fruit. A spoonful of thick cream sweetened with a little sugar dropped on top of each portion is delicious.

Crab Mousse

Breakfast cup of flaked crab (fresh or canned); 2 tablespoons whipped cream; 3 teaspoons pów- dered gelatine: teaspoon lemon juice, 1 teaspoon chopped parsley. Cayenne, salt, pepper to taste. Breakfast cup hot water.

Dissolve gelatine in hot water Place crab, whipped cream, lemon juice, parsley in basin with sea- sonings. Pour in gelatine, mix thoroughly. Pour into mould and set in refrigerator or cold place. Uamould on dish of green salad.

Lobster, salmon, prawns .or shrimps can be substituted for crab.

Apricot Mousse

1 tablespoon granulated gelatin

4 tablespoons cold water

1 cup mashed cooked apricots

1/3 cup sugar

1 tablespoon lemon juice

1 teaspoon salt

2/3 cup diced marshmallows

1 cup whipped cream.

Boar gelatin in water 5 minutes. Dissolve over hot water. Cool.. Add rest of ingredients excepting cream; chill overnight in ice box. In the morning add cream and pour into tray in mechanical re-.. frigerator. In four hours this dessert will be frozen.

Use for Whiting

It sometimes difficult to banish entirely the odour which clings to utensils which have been used in the preparation of fish, or onions, particularly during thé hot days The best med om whiting powdered fiely. It i for this purpose la ordinary

good plan to keep "Jaz füff öf Whiting at hand in the kitchen.

(Continued on Previous Column)

Autumn COLDS are Gripping THOUSANDS

HE change from Summer Autumn Tweather has brought an unusual prevaz

lence of severe colds. Warnings have been issued to take every cane, because the -common cold is the forerunner of the dreaded "Flu. Smash Cold attacks at ence with 'ASPRO.' At the slightest sign of sniff- fing-sneezing-watery eyes-cold in the

head or sore throat, take "ASPRO". Tablets according to the directions in the packet. "You'li

not only smash the attack end quick relief at once you may save further complications and loss of time through ill- ness. 'ASPRO is the world's tested medi- cine to quickly oust a Cold attack-its purity is in its safety. By the ASPRO method the body poisons are eliminated through the paces of the skin, and pain, Colds and 'Flu are banished by natural means. Buy 'ASPRO' to-day. Carry a few Tablets with you ready for emergency.

'ASPRO'

*4

WILL SMASH A COLD ATTACK IN

ONE NIGHT

READ THIS CONVINCING LETTER 1

'Flu Attack Beaten!

C/o. Post Office,

HORNSBY, NSW.

Dear Sir

I just feel that I must write ami tell you how glad I am

that “ASBRO - Tablets were aver made br max factured. It is as trua that they break up a COLD of FLU. A while sagu I caught a very BAD COLD and FLU. I commented taking 'ASPRO° 1 ́also look eucalyptus on mugar. I managed to get to s cheusist for some medicine. He asked me what I had been taking. I told him. He then told are not to take much eucalyptus, bet ta INHALE u atch as "But," said he, “had, it; not been for ASPRO would not be in: this shop today, but In bed. He great ballers foPRO Then two weeks ago 1 caught spotber HAD COLD, But by taking ASPRO there, times a day. I man a to break the cold mod get' well.

Yours sinceres,

12F/34

Dr. M. FLAVEL.

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ALCOHOLIC AFTER EFFECTS 'ASPRO' GIVES -

GREAT RELIER TO WOMEN

WHEN DEPRESSED

HEADACHE “

RHEUMATISM

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NEURITIS

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COLDS MALARIA GOUT

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IF