1935-01-03 — Page 3

Page

STAPLES

"GARDEN FRESH"

TEAULÁN, LYON

BEAULAH COOKED PEAS

ARE ALWAYS

GARDEN FRESH"

HONG KONG DAILY PRESS THURSDAY, JANUARY 3, 1935.

SURPRISES

BECAUSE THEY ARE PACKED

AS SOON AS PICKED.

ORDER SOME TO-DAY

BEAULAH'S COOKED PEAS

Agents -

LINCOLNSHIRE,

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

STUFFED LEG OF COOKERY NOOK

LAMB

The leg is the most economical joint of the lamb creature and no meat is more tender and dellei- ously flavoured. Clevery used, there is no waste, either, because even the bone may be turned into

an asset.

As basis for broth for instance. To make the broth, put bones in a kettle, add one small onion and two teaspoons salt, Add cold water to completely cover and heat slowly to the boiling point. Simmer until stock is reduced from one-third to one-half. Let stand over might or until the fat rises to the top and forms a firm layer. Remove fat and strain out bones and onion, Reheat with teaspoon white pepper and serve... One or two tablespoons tomato catsup can be added to give a pleasantly piquant flavour.

Bread Stuffing

31

in

The leg la filled with a well sea. soned bread stuffing. Sew the cut edges, of the meat together in order to hold the stuffing in place and make the joint" meat shape for serving. Rub salt and pepper into the meat and place rack of roaster without on the water. Cover and place in a mo- derately 'hot oven, about 350 de- gress F. Allow thirty minutes per pound for roasting. Remove all string, when the meat is ten- der. When the roast is done re- move it from the roaster and re- move the rack, Pour, off all the fat and pour two cups of water into roaster. Simmer over a low Are for a few minutes. Blend two tablespoons lamb fat with 2 tablespoons flour, Stir and cook until frothy. Add liquid from

the pan, stirring vigorously with a wire whisk to keep smooth. Bring to the bolling point and cook until thick and smooth. Serve in gravy boat.

Most butchers remove the thin membranous skin spotted with fat which covers the flesh of lamb but it's a good idea to make sure this has been done

before cooking. This skin is called the caul and is responsible for the strong taste that has made lamb unpopular with some people.

After this try: 7

Sliced Lamb In Jelly Sance

One-half cup apple of current jelly. 2 tablespoons tomato cat- sup, pimento stuffed olives, 4 allces cold roast lamb.

Add catsup to jelly and mix over the fire while melting in a shallow sauce pan. Bring to the boiling point and add slices of lamb, Reduce heat ang simmer below the balling point for ten minutes. Garnish each slice with alices of stuffed olives and serve very hot.

You may like to add two tablespoons sherry to the. Jelly sauce for special occasions.

To make lamb stew cook vege- tables until tender in bolling salt- ed water. Then add cubed roast lamb and simmer long enough to heat thoroughly but not long enough to overcook the meat, Onion, carrot, turnip peas and potato she oflen Höhly-sliced and the carrot, turnip and potato eut in neat dice make an excel lent vegetable combination for

For a meal which is not an ordinary family one, yet is not too formal, many prefer not to serve cabbage as an accompaniment to meat; for, however ricely cooked it is and however admirably pep- pered and buttered in its final" stages in the kitchen, there is something rather formidable and filling about a dish of cabbage,

For such as these must have been invented the pleasant con- celt of making the cabbage into small-balls and braising them For this you want to parboil the cabbage only so that the outer leaves can still be handled with- out breaking. When the cabbage is thus cooked, let it cool and drain. Now take off as many out- side leaves as you will want balls and chop up the rest of the cabbage, seasoning it nicely with pepper and salt. Put some of this chopped cabbage in the middle of each of the leaves, form into a ball and tie it with thread.

When they are all ready, braise them in some good stock.

If you want something a little more out of the way, put into the middle of each ball, that is, in the middle of the chopped cabbage, a smaller ball of sausage meat, savoury rice, or any minced meat that you may have.

And, of course, if you like, a nice dish of these would serve very well for a course by themselves at luncheon. In that case you might also make some richer kind of sauce or gravy to hand with them.

||

A DELICIOUS SWEET

For this sweet you want two. sorts of meringue, which are quite easy to make when you have some egg-whites left over. Some of

them should be plain vanilla-.. flavoured meringues, in which you' have mixed some chopped pista- chio nut, and the others chocolate meringues made in the form of a flat round biscuit.

The sweet itself consists of, first. one of the flat chocolate meringue rings, then a generous helping of rather sti whipped cream flavoured with raspberry, and on top is placed one of the pistachio meringues. I have eaten this with wild raspberries as a flavour, and they were exquisite, but garden bnes or even tinned or bottled ones might be used.

MASHED TURNIPS

Boil turnips until tender, Mash well and season with butter, pep- per and salt and add a little rich

cream.

Minced Impib on Toast

الأم

Lobster Cardinal

Here are two recipes which may satisfy those Whose appetites have so far been thwarted.

This is the first. Boil the lobs- ter in a court-bouillon, and when cooked cut it in half length-wise. Keep the shells hot while you toss the meat cut in pieces in, butter: then put in the bottom of the abells a little Mornay and Ameri- coine sauces mixed in equal quan- tiles Arrange the pieces of lobster on top and cover "them with some more of the same mixed sauce. Sprinkle with grated cheese and brown quickly.

An Alternative

The other is to boll the lobster. as above and cut it in half, cut- ting the flesh in pieces and keep ing them warm in a little Cardin- al sauce. Cut up the meat from the claws and add to it as much again in cooked mushrooms, and half as much in trules. Thicken this with a few tablespoonfuls of lobster sauce and put it in the. bottom of the lobster-halves.

Now lay the pieces of lobster on this bed, cover them with Cardin- al sauce. sprinkle with grated cheese and melted butter, and brown quickly. ".

For this recipe Cardinal sauce should be made by boiling up a pint of Béchamel sauce, adding to it half a pint of fish fumet and a little essence of tries, reducing it by a quarter and finishing it at

4

the last moment with three table- spoonfuls of cream and three ounces of very red lobster butter..

CREME BRULEF

Here is a recipe for that very delicious sweet known as Crème Brulée, or Burnt Cream (though it is really the sugar and not the cream that is burnt). There are a number of variations. but the following, which is an old one, is

very good:

Put into a pint of cream one ounce of sugar, a stick of cinna- mon and a small piece of lemon rind. Bring slowly to the boil, and add, off the fire, eight well-beaten yolks of eggs. Do this by degrees. whipping all the time, but on no account allowing the mixture to boll.

Now pour the mixture into a shallow, fireproof dish, and bake it like a custard, either in a bain- marie or in a pan of hot water in the 'oven.

When it is cooked, let it get quite cold, then cover it with a thick layer of castor sugar. Put the, dish under the grill (or use a salamander, if you have one), and brown the sugar so that it caramelises. Put it by to cool. and decorate, if you like, on ser- ving, with whipped cream:

There is, of course, no rule about the flavouring, which you can vary as you like.

Five Suggestions For

Making Candy

California Cream Candy

1 cups sugar

cup orange marmalade

1 cup milk

cup broken pecans

Mix sugar, marmalade and milk

in saucepan. Boil slowly, stirring until sugar dissolves. Continue cooking to 238 degrees F. or until

few drops form soft ball when dropped into cold water. Cool at room temperature, without stir- ring, until lukewarm or until the hand can be held comfortably on the bottom of the pan. Add the pecans.

Beat until candy holds its shape, Drop quickly by teaspoons onto waxed paper.

Orange Coconut Balls

1 tablespoon butter

2 cups sugar

1 cup evaporated milk diluted with cup water

2 teaspoons orange flower water

2 teaspoons orange juice

teaspoon grated orange rind

1 cup shredded coconut Melt butter in saucepan. Add sugar and diluted milk. Cook to the boiling point, stirring cons stantly. Continue cooking,—stiz^" ring occasionally, to 236 degrees F. or until a few drops form a soft ball when dropped into cold wa- ter. Reinove from heat. Cool at room temperature; without stir- ring. Until lukewarm or until the hand can be held comfortably. on the bottom of the pan. Add orange flower water, orange juice, grated rind and 1 cup shredded coconut. Beat until creamy and candy holdss shaper Roll with hands into even-sized balls, about 1 tablespoon in a ball. Roll in ahredded coconut..

Chocolate Fondant

2/3 cup evaporated milk

2 cups sugET :

1 tablespoon white corn syrup. + tablespoon butter

2 squares unsweetened choco- late

1 teaspoons vanilla Melted dipping: chocolate Shredded coconut or chopped." nuts...

Mix togather milk, sugar, syrup, and butter in a saucepan. Cook to 238 degrees F. (or until a few drops form a soft ball when drop ped into cold water), stirring oc- casionally. Remove from heat. Four on a plafter which has been rased in cold water, and cool at room temperature without stir portion ring, until lukewarm, or until the

Lew:

Chop cold roast lamb very fine. and to each traif cup of meat and two tablespoons gold water, or cold broth, pens grains pepper and minced parsley very hot and buttered toast may be topp egg it a heart

This is a splen

nd can be held comfortably on the bottom of the platter Melt diste, in top of to

Sheerumia that "br carving.

double boiler,

Candy with vanilia, Best until

thick. Kread unt smooth. Let stand 24 hours in tightly covered, container. When needed rail into: balls and dip in melted dipping chocolate. Then roll in shredded coconut or chopped nuts.

Fruit "Patties

2/3 cup evaporated milk 14 cups sugar

i teaspoon salt

1 cup marshmallows, quartered + cup chopped nuts

⚫ cup raisina

1 teaspoon vanilla Mix sugar, milk and salt in -saucepan. Cook slowly, stirring occasionally, to 236 degrees F., or until few drops form a soft ball when dropped into cold water, Remove from heat. Cool at room temperature without stirring un- til luke-warm or until the hand can be held comfortably on the bottom of pan. Add marshmal- lows, nuts, raisins and vanilla. Beat until mixture holds its shape. Drop by a teaspoon on to waxed paper.

Caramels

2 cups sugar-

2 cups white corn syrup Few grains salt

cup butter

2 cups evaporated milk

1 teaspoon vanilla

Bell sugar, corn syrup and salt together in a saucepan, stirring Occasionally. When syrup is very thick, (245-degrees F.) add butter. Then add milk gradually so that any time. Stir constantly and mixture does hot stop boling at cook rapidly to 242 degrees For until a few drops form a firm ball when dropped into cold water. The mixture will be very thick and sticks easily at the last. Add vanilla. Pour into greased pan. without scraping the sides of saucepan, Cool thoroughly before. cutting..

TOMATO SALAD

Three 3-ounce packages cream

cheess

2 cans tomato-soup Warm soup and cream c cheeem until cheese is dissolved and mix- ture is creamy When cool add

1 cup sliced celery

1 green pepper diced

Bit of finely diced onion

1 cup chopped-nuts

1 package dissolv

When mixture begins

1 cup mayonaise, he mayon

naise may be omitted. When the

frm nmdid and serve on crisp fettuce with mayonni

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