1935-01-24 — Page 3

Page

STAPLES

FRESH

By Appointment to

THE VERY BEST PEOPLE

ANCHOR

BUTTER

APPLE PUDDING

This delicious pudding can be served hot or cold, Make some flaky or crust pastry from half a pound of selfraising flour,

two

ounces of butter, two ounces of lard, a pinch of salt and a drop of water to mix. Peel the apples (about a pound for this quantity of pastry) and cut them up into small pieces, add two ounces of chopped currants, two ounces of finely chopped or grated candied peel, three ounces of castor sugar, the julee of half a lemon, and a good pinch, each of nutmeg. cinnamon, and mixed spice. Mix this all well together, and let it stand while tht pastry is rolled out. Roll out half of the pastry into an oblong shape about a quarter of an inch thick, spread the Alling over it, "roll out the other plece of pastry to the same size, put it over the top and fasten the edges well together with a little cold water or white of egg. Brush the top of the pastry with the egg or water. sprinkle thickly with castor sugar, and bake in a hot oven for forty- five minutes. Before serving cut into slices.

"APPLES WITH CUSTARD

Peel six or eight apples and core them without letting the cutter go right through. Butter a fireproof dish, and arrange the fruit in it, Now mix together three tablespoonfuls of castor sugar, two of 'ground almonds, a well beaten egg. the juice of a lemon, and a dessertspoonful of cream, This mixture should be poured into, and over the apples, and, just before they are put into -- the oven, a tablespoonful of water, should be poured into the dish. Bake in a moderate oven for half an hour..

BEAUFORT BISCUITS

Whisk the whites of two eggs. very stiffly in a good-sized basin," and stir in gently two and a half cupfuls of desiccated coconut, Add" a little over half a cupful of a good brand of condensed milk and mix this thoroughly with the other ingredients: Flavour with 'ï' few drops of vanilla essence

Grease

CHEESE STRAWS

HONG KONG DAILY PRESS, THURSDAY, JANUARY 24, 1935.

SURPRISES

ounce ΟΙ

Sift two ounces of four with half a teaspoonful of salt and a quarter of teaspoonful of pepper into a basin, "and stir intò this two

ounces of finely grated breadcrumbs and an grated Parmesan cheese. Mix these dry ingredients together. and then rub in two ounces ,0! butter. Knead unty

smooth paste is produced turn' out on to a pastry board, and roll to a strip an eighth of an inch thick and five inches wide.

out

a

Cut the pastry into strips with a floured knife, twist lightly, and bake at once in a quick oven until the straws are light brown in colour.

Sprinkle with a very little cayenne, arrange on a hot dish which has been covered with a lace paper doyley, and serve at

unce.

CELERY CHEESE

Very tasty and soon prepared is celery cheese”

Melt 2 öz butter in a pan, stir In a tablespoonful of flour, pour in half a pint of milk, and season with a little nutmeg, salt and cayenne.

.

Add a teacupful of chopped celery, three tablespoonfuls of grated cheese, and a teaspoonful of chopped parsley. Simmer for a few minutes to thicken, then pour the mixture on a dish.,

Sprinkle more grated cheese over the top, and put in the oven for a few minutes. Serve with fried bread.

CHOCOLATE CREAM -MOULD

Grate plain chocolate until you rave three tablespoonful. Mix it. with a pint of milk (less three' tablespoonsful) and bring slowly to boiling point. Meanwhile mix two tablespoonsful of confour With the three tablespoonfale cold milk and sweetento taste. Pour the hot milk and cho over the cornzour paste return to the pani

to stir until the mix

at tin and put a Cook slowly for ten

the biscuit

rag frequently

allo

Bake in

for derate

stove and lea

in two wb

the biscuits are

bit

ches

the-fire and:

BREAKFASTS

WITH A BITE

Something new and savoury for breakfast is the demand of house-wives to-day, when bacon and eggs are either too mono- tonous or too expensive. Some of the tasty dishes take too long to prepare in the morning, but here. are some that can be prepared overnight if time in the morning. is short.

SAUSAGE AND KIDNEY CONES..

Skin and split your kidneys and Iry lightly in butter for a few mirutes. On each kidney make a cone of sausage meat, and these should be coated in browned bread-crumbs after brushing with olled butter. Put in a baking tin`- with the fat in which the kid- neys Were cooked, and next morning bake in a moderate oven for about a quarter of an hour. Drain and serve with brown gravy and garnish with rolls of fried bacon. If you have some bread sauce left over it is quite good heated-and-served with this dish

#

A SPAGHETTI DISH-

Cook four ounces of spaghetti In quickly bolling salted water antil tender, then drain. Mix with a tablespoonful of gravy and one of tomato sauce, or stewed tomatoes, and put in a battered fireproof dish. Sprinkle lightly with grated cheese and bread- crumbs, and dab with butter. Next morning heat in the oven and serve with rolls of fried bacon arranged on top."

ITALIAN EGGS

Break three ounces of macaroni into small pieces, wash, and cook slowly in a plat and a half of milk until tender. Season well, add four ounces of Anely chopped ham and some chopped parsley. Put into a fireproof dish. The ext morning heat in the oven and, serve with poached eggs on top well sprinkled with parsley.

SAUSAGE TOASTS

Make some slices of brown toast, and while they are cooking heat half a pound of sausage meat" in a fryingpan over a low gas. Spread this on the toast, sprinkle with grated cheese and brown under the grill. Garnish with rolls of fried bacon

FOR BREAKFAST

This is a pleasant variation of the usual fried or grilled bacon Have a rasher of bacon and one. kidney for each person Cut the rind off the bacon and trim the rashes so that they are the same width all the way. Chop up the bacon trimmings with about half a small onion, add a little grated ley, a pinch of mace, and pepper lemon rind, some chopped pars- to taste. Add four ounces of bread crumbs and with a small beaten egg or half of a large one Spread some of the stuffing over each rasher of bacon; this quan- tity is enough for four or five rashers. Have the kidneys well washed, place one on each rasher, and roll up neatly. Bake for about half an hour in a moderate oven in a greased and covered dish. Then remove and put un- der the grill for a minute or two to crip the bacon,

MUTTON CREAM

cold mutton, tomato ketch-

witho

WHEN DOCTOR

SAYS

"Something light, nourishing these easily prepared tempters of and easily digested," try one last appetites.

Arrowroot and milk is a streng- thening drink, which tempts the most faddy appetites.

Mix two teaspoonfuls or arrow- -root to a paste with cold water. Boll plat of milk, add the arrow- root, and stir and simmer for four minutes. The rind of a lemon gives added favour it boiled with the milk

STEAMED FISH

Here is my "invalid" fish-re- *cipe.

"Fiah for an invalid is best cook- d between two plates. Wash and wipe dry any filleted white fish. sprinkle with lemon juice, and place between two buttered plates.

Place the plates over a pan fo boiling water, and cook for ten minutes, then reverse, so that the top plate is at the bottom, and cook for another ten minutes."

CREAMED SWEETBREADS Sweetbreads cooked this way are a nourishing delicacy. Soak; them in cold, slightly salted water for one hour, then strain and put into a pan. Cover with milk and simmer for half an hour,

Thicken with a little cornflour mixed to a smooth paste with milk. Season with pepper and. salt, then stir in the yolk of an egg.

ORANGE JELLY

Full of vitamins and good health is this orange jelly

Squeeze the juice from three good oranges, put it with a pint of water into a pan, add 3os, caster sugar and foz. powdered gelatine.

. Simmer for a few minutes, then strain into a wet mould. Stand the mould in a basin of cold water to set.

CREAM CHEESE

Ingredients-1 pint sour milk

pepper and salt; **

* Method, Leave the milk to go. almost solid, then hang it up in a piece of butter muslin, tying the muslin down tight on to the curds.. and hanging it on a convenient 'dresser book. Put a basin under- neath to catch the drips and each morning, for about three days; open the maslin, scrape the curds. down together and re-tie it tight- ly. When it has stopped dripping, mix pepper and salt with it and pat it up into a cheese.

A kipper or so left over from breakfast can appear at supper time as

KIPPER TOÄST

ngredients 2 Uppers, 1 oz.

margarine, small tin bak beans and tomato sauce, teaspoonfuls chopped parsley,

Method. Pour boiling water

cayenne pepper.

over the kippers and leave them to stand a few minutes, then re- move the bones and skin, Melt the ntargarine in a pan and in it beat the flesh of the kippers with the cayenne and the parsley and- a spoonful or two of the tomato sauce from the tin of beans. Have" the beans heated separately. Then heap the kipper mir rounds of hot butter fried bread and serve the round. This hond be eaten ing hot.

Other fan left over, such as cord ar friend fish, cant be disguised Very well 26,

SMSTAD FISH HALAD

ttuce; cold fish, fled eggs, lemon natoes, mayone

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