1934-12-20 — Page 3

Page

THERE IS THE SHADOW OF A MAN

BEHIND EVERY WOMAN-

H

TIS is the teak to earn the family bread. · Here 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 bis dinner, the breadwinner comes home. What is more gratifying than home-cooked food, especially home. made breads or a feathery cake.

BU

Not

UT how is the housewife to achieve all this?

every cook-boy is a baker too, and it is ber lot 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 --- pp time wasted in measuring and mixing. - And no chance of a mistake.

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

"

SIMPSON'S

SELF-RAISING FLOUR

JAPE2

“GARDEN FRESH”.

BEAULAH COOKED PEAS

ARE ALWAYS..

GARDEN FRESH”

BECAUSE THEY ARE PACKED

AS SOON AS PICKED.

ORDER SOME TO-DAY

BEAULAH'S COOKED, PEAS

Agents

A

LINCOLNSHIRE,

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

RICKSHAW CEYLON TEA

SOLD BY ALL COMPRADORES

CELEBRATED

GUARANTEEDİ

PURE & WHOLESOME

HONG KONG DAILY PRESS, THURSDAY, DECEMBER 20. 1934.

Christmas!!

DINNI

CARVING THE TURKEY

When the turkey appears as the crowning glory for the Christmas dinner the man of the house" must take the centre of the stage. The wise host will make a trip to the kitchen before the bird is trussed and inform himself of its general anatomy. The average man does nol carve a turkey many times during the year, and if he under- stands the position of its joints and the direction in which the muscular fibers run, half the bat- the is won. Consequently, the more information he can gather before the festive occasion the easier will be the ceremony.

There are several little things the cook can do to assist the car- ver. First relieve the host of his. duties for the day by letting some member of the party who sits next to bim serve the vegetables. He will of course, serve the dressing, sad if q mald is not in attendance may serve the gravy

over the dressing.

Platter Must Be Large

In the second place, be sure the platter on which the turkey is placed is large and not overcrowd- ed with garnishings. Unless the carver is an expert a small plat- ier placed at his left on which he may put the legs and wings as he removes them will, make the carving much easier.

And in the last place, put the platter directly in front of the carver with the side of the turkey toward him, the drumsticks to the right and the neck to

the left. Place the carving fork at the left, outside and above the host's per- sonal silver and the steel and carving knife at relatively the same position at the right.

With the stage all set the host can attack the deliciously glazed, folden-brown bird.

Insert the carving fork firmly in the center of the breast bone at the highest point. First cut off

Roast Turkey

After cleansing and "drawing" -the-turkey prepare a dressing, of chopped sausages and bread crumbs, mixed with butter, pep- per, salt and thyme. Fill the craw and body with this and sew up carefully. Dredge with flour and put in the oven to roast, basting first with butter and water, then with the water from the pan as the roasting progresses. The time It takes to roast a turkey depends upon the age and weight of the fowl Usually 10 minutes to the pound is a safe estimate.

Roast Goose

Draw and singe the fowl, wipe cut the inside with a cloth and sprinkle with salt and pepper. Make a stuffing of 4 good size- onions, minced fine sage season. ing, a large cup of minced bread crumbs, butter the size of a wal- nut, the beaten yolks of 2 eggs end a little pepper and salt Blend well and stuff the goose but do not entirely fill the cavity na the dressing will swell in cooking.-

Tie the goose securely round with a greased or wet 'string and place greased paper over

the breast to prevent scrchin. Baste at first with a little salt and water, then with the gravy from the fowl. Apple sauce is a better. companion to goose, than cran- berry.

PEAR SALAD

Put 8: half pears in a shallow mould and fill centres with mara- schino cherries. Dissolve 1 pack age of gelatine (lime flavour) in 1 cup boiling water, add I cup Dear syrup and water. Pour over peas and chill, Serve out in squares, a half canned pear in each on lettuce, Serve, with French dressing.

SOLE DISTRIBUTORS

A DAVIE.COAG & Cal

peel on

the second joint and drumstick in one plece, making a pippular cut around the joint close to the body. With the blade of the knife force the leg back and cut the ligam- ents holding the tigh bone to the body. With another fork remove the piece to the smaller platter. Provided, or if, the turkey platter. is large enough, let it stay by the side of the turkey. Remove the wing on the same side in the same manner, making a... elreniar cut around the joint close to the body,

Without removing the fork, cat thin slices.lengthwise from the breast, beginning close to the place where the wing was remov- ed. Work up the ridge of the breast, keeping the slices thin and parallel to the breast bone.

When to Remove Fork For the first time the carving fork is removed. Separate the second joint and drumstick, cut- ting the flesh to the joint, presă. ing the joint apart with the blade of the knife and cutting through. une ligaments. Cut the meat from the second joint and drumstick, in neat pieces, cutting parallel to the bone.

Make a wide incision in the, apron for serving the stuffing.

Unless you are. sure that the whole turkey will be needed for the first serving, carve only one side at first and serve it before carving the second side,

Serve a plece of white meat and one of dark meat with some of the stuffing on each plate.

A roast chicken is carved in thể same way as the turkey with the exception of the legs. These are not so large and are usually serv ed the whole second fotit or

1 drumstick for a portion.

The carving kalfe must be very sharp; for the breast of turkey is quite dry and 'almost crumbly in texture. Therefore neat. thin slices cannot be made unless the kalle cuts without pressure..

Sage And Onion Dressing For

Geese, Ducks And Pork.

4 large onions 10 sage leaves

pound of bread crumbs

1 tablespoons butter

Salt and pepper to taste

1 egg

Peel the onions, put them into boiling water, let simmer for 5 minutes, and just before they are removed from the fire put in the sage leaves for a minute or two. Chop onions and sage very fine, add the bread, seasonings and butter and work "well" together with the yolk of the egg. A por- tion of the liver from the fowl may be cooked, minced and added to the stung to make it richer if desired.

PLUM PUDDING

The Crowning Glory Of

The Christmas Feast

Tradition links giant plum puddings blazing with brandy and decked with holly with the cele- bration of Christmas. And our own taste tells us that there is good reason for the high place this delicacy holds. In serving it you may omit the final dash of brandy but you'll certainly want. to use a pudding sauce in its place or to supplement its piquant" flavour. Only one of the recipes" given here is for plum puddings but the other has a real Christ mas favour

2 cups flour. 1 tsp. soda

3 tsp. baking powder.

j.top. salt.

1 tsp. nutmeg.

1 tsp. cinnamon.

1 cup beef suet, finely

or

cup butter, maliest

1* cup molasses.

1 cup seeded raising,

1 cup milk

+ Eup currants; noured.

cup citron, sliced."

– But dry ingredients twice.” Add

the other ingredients in order

given. Fo and ste

Conti

foto buttered mouida

4 hours Serve with

Autumn COLDS are Gripping THOUSANDS

HE change from Sammer to Autumn Tweather $2 brought an sinusual preras

lence of severe colds. Warnings have been issued to take every care, because the common cold is the forerunner of the dreaded 'Fla. Smash Cold attacks at once with 'ASPRO." At the slightest sign of niff- linganeering-watery eyes-x' cold in the head or sore throat, take 'ASPRO' Tablets according to the directions in the packet. You'd not only smash the attack" and "get quick relief at once-you may save further complications and loss of time through ill- Bess. ASPRO is the_world's tested medi

a Cold attack-its parity quickly oust a

cine

to

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

WILL SMASH A COLD ATTACK IN

ނތ

ONE NIGHT

READ THIS CONVINCING LETTER !

Flu Attack Beaten!

Co. Post Offer,

HORNSBY, N.S.W.

Dear Sirs,

*** just feel that I mugh write and tell you how glad I am: MAE "ASPRO Tablets were ever made ce manus factured. It le na tram that they brank up COLD SFFPLU, A While 'swi I caught a vary BAD COLD and FLU, I roomsweard" taking "ASPRO? 1 lo sook uncalypta on igara i masapod to get_to" chemale! for some medicing. He asked me what 1 had been taking. I told him. He then mod me apt- to take

lot to INHALE as such as Tiked."

"hag, it not been for ASPR you would not be fun, ihly, shop, today, but in bed," He was a great believer in "ASPRO." The two weeks Ang" caught amther BAD COLD. But by taking "ASPRO three ses a day, 1 mon syed to 'Bredh the relď and get' well

Yours afacerely,

1257/34

(KK) H. PLAVEL

Use 'ASPRO' for:

ALCOHOLIC AFTER EFFECTS

'ASPRO GIVES

GREAT RELIEF TO WOMEN

WHEN DEPRESSED HEADACHE

RHEUMATISM

SLEEPLESSNESS

TEMPERATURE TOOTHACHE SORE THROAT. NEURALGIA”..... HAY FEVER FEVERISHNESS IRRITABILITY INFLUENZA

EARACHE LUMBAGO

DENGUE ASTHMA

NEURITIS

SCIATICA

COLDS MALARIA GOUT

MOFFAT ELECTRIC STOVES

Choose a Moffat

and you have the smartest, best and

most

1

operate,

simple to

A stove that is designed to give the modern house- wife the finest that science and skill can produce.

On sale at:

SHEWAN, TOMES & CO., ŠOLE AGENTS.

National Bank Building, Ice House Street, Hong Kong.