1935-01-10 — Page 3

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CALIFORNIAN FRUITS

CANFRY

CALIFORNIAN FRUITS

."

HILLSIDE CALIFORNIAN FRUITS

HONG KONG DAILY PRESS, THURSDAY, JANUARY 10, 1935.

SURPRISES

the true measure of The labels

economy. on these Canned Fruits are your assurance of a uniformly finer quality.

Sole Agents:

Reiss Massey & Co., Ltd. Tel. No. 28007. . Hồng Kong.

ALWAYS FRESH By Appointment to

THE VERY BEST PEOPLE

ANCHOR

BUTTER

From The Biscuit Tin

Would you like a biscuit. with your tea? Yes, they're home made How proud you feel to be able to say that, especially if you've got a sneaking feeling that they are rather nice."

slowly in a saucepan, add 30%. butter and teaspoonful ground ginger, then add 3oz, sifted four and a teaspoonful of lemon juice. Drop the mixture, & teaspoonful at a time, on to a greased baking tin Bake for ten to fifteen min- utes in, a moderately hot oven.

Place a knife under each snap, uft and quickly coll.

Cocount Cookies

Wholemeal biscuits out into dainty shape are very popular. To make them you need just 4oz. wholemeal, loz. butter, a tea- spoonful sugar, a pinch of baking Powder and salt, and 'a little milk.

Rub the butter into the flour, - add the sugar salt and bakingpeal to the children. powder, and moisten with a little milk. Roll out, cut into shapes" with a fancy cutter, and bake in the oven.

Brandy Snaps

Those with a sweet, tooth will ∙Say "Yes" to a brandy snap. This is how you make them. Melt 3oz. demerara -sugar and 30%, syrup

CHEESE FINGERS.

Ingredients:-2 alices of toast,

These coconut biscuits will sp-

Mix Goz. flour, a pinch of salt, loz, sugar, and half a teaspoonful baking powder together. Rub In 2oz. butter, and add 20%, desiccat- ed coconut.

Add a beaten egg and, 11 nec-. essary, a little milk the paste must be very firm-roll out cut into rounds and bake for 25 min.

utes.

OATMEAL MACAROONS

“Mix: 8 oz auger with a tables-

1 tablespoonful of cream, 2 tablespoonful of melted butter, add

spoonfuls of grated Parmesan

oz. sweet almonds, pepper, 1 table-

spoonful of chopped parsley,

Blanch the almonds and cut in

In butler till a gold brown and drain well Mix

four

pepper) parsley and,”

end the mixture:

king

two

eggs separately beating them

then ve rolled oats, two teasi

Way With Roast Beef

Nearly everyone can cook roast gether, and serve as cold as pos-

beef; but it is worth remember-sible,

ing by those of small family that for a special occasion'a fillet of beef makes an excellent roast, especially if it is first larded or well wrapped round with fat rashers of bacon to prevent it: from drying up, for it will require a rather fercer oven than ordin- arly But whatever the joint, there are three accompaniments which should be insisted on: Yorkshire Pudding, Mustard and Horseradish Bauce.

Mustard Tips

For the perfect enjoyment of our next roast beef, a tip or two may here be allowed. The must- ard must be English, mellowed, if you like, by using milk instead of water to mix it or heightened in strength by the addition of chilli vinegar, cayenne pepper and a pinch of sugar. Another tip is to add a little salt to the mustard when making it; it will improve the flavour, and keep the must- ard moister. But some prefer French or German mustards,' which can, of course, be bought at most grocers.

Horseradish Sauce

Horseradish Sauce tempts us readymade from a bottle; but in case you prefer to make your own, here is a simple though delicious recipe. Vary the proportions for a lesser or greater amount. · Mix a teaspoonful of mustard with a dessertspoonful of vinegar, add a* quarter of a pound of finely scraped horseradish, half un ounce of castor sugar, a pinch of Balt, B. gill of cream and a quar- ter of a pound of fresh bread- crumbs which have been soaked -in-milk; and then-pressed as dry as possible. Mix all these well to-

FRENCH TERMS IN COOKERY

The term "en casserole" is " commonly applied nowadays to all dishes which are cooked, in an earthen ware saucepan, most of them stewed. The proper meaning of the term is a diah "poeled" in the oven in a closed earthenware dish (the zound ones being called "casseroles" and the oval ones "cocotter"), and served in the same dish,

Cooking "en casserale" is *sually simply in butter without the addition of any vegetables, but when the meat is done 'it is taken

out ofs Hemin

casserole, and some rich brown stock, preferably veal, is simmered in the pan for few minutes to capture the juices which the butter has absorbed. The butter is then re- moved and the meat served in the gravy.

1

B

Diabes "en cocotte" a are more often than not poultry and game, and are cooked in the same way: save that various vegetables are added according to the nature of the dish. These may be mush- TOOMS, carrots, turnips, onions, peas, artichoke bottoms and so on. They are Brat half cooked in butter, and introduced into the cocotte in accordance with the time they take to finish their cooking, so that they and the mest may be finished together.

It is always better to use" fresh vegetables, and in early summer yening, chicken, cooked in this way with butter and the youngest of young-vegetables, is, delicious indeed. In some French

pickled

#cubes

and:

the shap

Red

This sauce is, of course, a great help when the joint is eaten cald but other sauces are served with. cold beef in France which might "well be copied here: for instance. Mayonnaise, Remoulade (that is Mayonnaise to which to every pint has been added a table- spoonful, each of mustard, chop-: ped gherkins, capers' and parsley, chervil and tarragon, and finally half a teaspoonful of anchovy essence) and Ravigote, which con- sists of two-thirds blive oll tô one-third vinegar, salt, pepper, capers parsley, onion, chervil, tar- ragon and chives. These last two both sompie sauces for those who, take the trouble to keep a herb patch in the garden or window- box

Beef Salad

But one of the easiest and most attractive ways of serving cold beef is as a Beef Salad, as follows: Cut the beef up into neat small pieces and mix them with the quantity of cooked potatoes cut in the same shape, some peeled to- matoes cut in pieces, a handful of chopped lettuce, hard-boiled eggs cut into rounds, a little chop- ped parsley, a few anchovy fillets cut in little pieces and a season- ing of one part vinegar to four parts oil, salt and pepper, this dressing to be mixed with the sa lad for half an hour or so before it is served.

Left-Overs

As for doing up.our beef, quite the simplest way is to cut some nice slices, arrange them in a fire- proof dish and cover them with

some bolling sauce, leaving the dish on the top of the stove for a few seconds only so that the bottom beats through

BROWNING

Though the experienced cook seldom needs browning to colour: Eer gravies and stews, rather re- lying upon the cooked particles of dripping in the roasting tin, or previous frying of vegetables. for stews, yet it is always useful to have a bottle of browning at band. It is easy to make and this is a good, method: Butter the inside of an iron saucepan" and pour in half a pound of brown sugar. Let this melt, and stir with an iron spoon until it becomes dark brown, taking care not to let it burn. When boiling freely, remove it from the fre and stir until the boiling ceases. Let it cool a little, then slowly add half a pint of cold water re turn to the fire and bring to the boil, stirring all the time to keep the browning smooth. cool, strain and bottle.

When

CHOCOLATE SPONGE

Ingredients: 4 whites of eggs, 3 oz bar of chocolate a little vanil- latin of pineapple, 2 table- spoonfuls of water.

Chop the chocolate into very small pieces, then put it into the water in a saucepan, and stir it is all melted Add of vanilla and "al Whilst

you beat up the 41 to a very stiff froth When this le done mix in lightly, but roughly the melted chocolate heap it up roughly in a Take the pineapple ned or fresh may "move" any eyes from into nest: KIDAI

of these square, zound the

and serve promptly.

WHEN A CAKS BURNS

HOW to TAKE 'ASPRO DENGUE

AT the first signs of the dreaded Dengue don't

procrastinate

No

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. 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 take 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 de Rheumatism

Selby's Estate,

Ingham, North Queensland. Dear Sir,

Having used your "ASPRO for Dengar Fever and also for Abeumatizm, I have found that nothing equals “ASPRO" for relief" from pain.

(-1) was very, had the last week in December, and ̈ ̈ could not sleep with Rheumatism in my legs. "A neighbour end-to-sense-and-she-told-me-thart- ASPRO Tablets were good for pains. I straightaway sent to the chemist_lor a hor of "ASPRO." and I can: kruthfully say that I was surprised at the relief I got siter taking the first two ASPRO „Tablets—they took 'sway the pains, and I conlt sleep of aynight"" V. took: thren Tableta a night for four nights, and they relieved me, and now I am as well as ever.

Yours faithfully. (Sgd) (Mrm). FLORRIE LOVE

37F:/33.

ASPRO Works Wonders

for-Malaria

Gentlemen.

Gladstone, Queensland.

I think it-is up to me to let you know, how I have benefited by 'ASPRO.' Ever. zloer 1910. 1. have been a mariee to MALARIA, FEVER, having contracted name "in" Rhodesia, German - East | Africa 106 1e Straits “Setiléments: MENS

*L, cáme to Australia from the latter country ve (years ago, and for the first two and a half years Wan continuafly in horpila) in Victoria "and", Kiran South "Wales. On arrivingmin: Qüdräätänd, a friend; advised

me to try "ASPRO.” I did, and, it has, worked wonders. "J'all continue to get slight attacks of Malaring: but s Jánd, if -1" make a few 'ASPRO" Tablets and hot- lesson water, and rest a few hours, 51 zas quite O.K. KERİMA for wouldn't be without "ASPRO" "for anydeDARY ELE always, carry i how about with me. I man thoroughly recommend them in- anyone suffering from the "make matedy

This resumenis, is "unsolicited and you any makt

aby, use of it that you think At

Yours falikfaily. Ede1B HAY-COGHLAN

DODWELL &-100.7 LTD.,

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