1935-01-31 — Page 3

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HONG KONG DAILY PRESS. THURSDAY, JANUARY 31, 1935.

STAPLES SURPRISES

WHEN THERE'S GAME

FOR DINNER

ALWAYS FRESH

By Appointment to

THE VERY BEST PEOPLE

ANCHOR

"BUTTER

PRESERVE THE PARSLEY

Besides

giring the Anishing touch to many sauces and stews parsley is excellent for anyone suffering with "nerves"

Parsley jelly, for instance is a delicious "Invalid" preserve. To make it, wash a bunch of freshly picked parsley in cold water, cover with cold water and bring slowly to the boll. Simmer for

one hour, strain, and to each half ping of juice, and b. loaf sugar.

Boll and stir until a little will stiffen when tested

on a cold plate A few drops of green colouring may be added to im- prove the colour. Pour into, pots and tie dowD,,

Serve with brown bread, and butter or with cold meat,

Unusual Wine

A glass of parsley wine is an unusual offering to make to your friends. The ingredients are: 1lb. parsley, 4 quarts of water, loz bruised ginger, one Seville orange, 3 lemons, 31b..demerara sugar, 1oz. yeast.

Tie the ginger-usa-mutter beg thinly peel the orange and lemons and add to the parsicy and water. Boll gently for one hour, strain the liquor over the sugar and stir until dissolved, then, when lukewarm, add the yeast spread upon a piece of toast.

Leave for three days, covered with a cloth, skim and pour into à cask Bung lightly until- fer- mentation has ceased, then bung tightly and leave for at least six months

Parsley Sauce

4

To most white steamed, fish, parsley sauce adds extra flavour. To make it, mix a tablespoonful of cornflour with a little cold milk to form a smooth paste,

From the quid in which, the fish has bolled, take i pint, add pint milk, season with salt tid pepper and bring to the boll, stir in the paste, add a nut of butter. and stir until thick. Add the chopped parsley and serve,

As a Flavouring

Powdered parsley is invaluable as a favouring during the winter months..

First wash to in cold water, then put into a pan of boiling water for a minute, then train) Dry the parsley, first with a cloth then in a warm oven, until it can. be reduced to a fon powder, Pack into air-tight bottles.

'UDIODS FOR

CODES

ג

A familyful of colds makes an excellent excuse for onion- eating. 'Here are 3 few really oniony dishes for the occasion.

Button onions are easily come by just now (I have an idea that many people throw them away), and are just the thing for this omelette.

1:

Boll a handful of tiny button onions, and meanwhile make Little Mornay Sauce (that is, a Béchamel flavoured with cheese), Just enough to cover the onions when they are done, and fairly thick.

Drain the onions and fry them a light brown in butter in the omelette pan, take them out and put them in the sauce, and cook the butter in

the omelette in which the onions" were browned. When it is ready, fold in the onions with as much sauce as will allow you to handle the omelette for dishing. An excellent dish.

Sausages and onions are always excellent, but not the greasy mess. of fried onions we often see stew, ing and stewing In eating-house windows Let me recommend your sausages to be gritted, and served on a bed one-half 'mashed potatoes and the other half a nice dry onion purée...

Tripe and Onions is another plebelan dish, but if the com- bination is served in the follow- ing way, the dining-room need not be supercilious about it. Boll a pound of tripe and let it get cold. Cut it into pieces about two inches square. Fry a large thinly sliced onion in two ounces of but- ter until brown and tender, then add the plecss of tripe, a good teaspoonful of finely chopped par sley, salt, pepper, and a: dessert- spoonful of vinegar, and toss OVER· the flame for two or thee minutes. This is Tripe la lyonnaise."

And here is a simple dish with macaroni Boll the macaroni in slightly salted water for fifteen minutes, and meanwhile slice an equal amount of onions, stewing them fa butter without browning unhi tender. Keep the macaroni warm and simmer the onions in a white sauce seasoned with nut- eg and bayleaf for about twenty minutes. Then add the macaroni, and serve with grated cheese handed separately,

Greek

And lastly, here is, a

out of onions. Put two pounds of small onions into a stewpan with two ounces of butter, and fry them a golden brown, Then add two tablesponfuls of white wine, a few cloves, a small stick of, cinnamon, and two bayleaves: moisten with half a point of good stock and add half a pound of tomatoes rubbed through a tine

Freshly killed game should be hung over-night. If a refrigera- tor is in use it can be kept longer. If the bird comes frome one of the ice companies be sure that it is thoroughly thawed, then cook as follows:

Truss, dust with flour, take a lump of butter rolled in salt and pepper and place it inside the bird. Cook it in the oven, on a grid in the baking tin, basting well with butter every eight or ten minutes.

Allow half-hour for partridge, 15-20 minutes for woodcock and snipe. When cooked, have ready a piece of toast buttered on one side. Lift the bird from the tin... pour of the fat but spread the brown sediment on the toast to flavour it, or make it into a very little thick rich gravy to pour, on 'the toast. Place the bird on this and serve with chipped potatoes and brown bread crumbs handed separately.

Dressed Game

An invalid's appetite can some- times he tempted with this dish Take the breast of a patridge or grouse, remove skin and any sinews and mince very fine. Put the mince in a par with a little water and seasoning. Stir and simmer gently for hour then serve on toast. Hare, when done in this way, is also very easily digested.

Potted Game

Delicious sandwiches

can be made with the remains of any cold game. It should be delicate- ly flavoured with a mixture of pounded Mace, allspice, cayenne, black pepper, salt and lump sugar: Pound these ingredients then add the minced game and an equal together. If you have no ham quantity of fat ham and pound all

handy., butter can be used.

Game Shape

Pound and season the meat as in the last recipe. Form into small balls.

Bell the bones for stock and to 14 pints add 1 oz, of gelatine, a little ketchup or Wor- cester sauce, salt and 1 egg white (well beaten), Boll, all together and strain through muslin. When nearly cool pour into a mould, ar- ranging the meat-balls in it and also some sliced hard-boiled eggs. Set on ice

VANILLA WAFERS

cup butter

1 cup confectioner's sugar I egg

2 teaspoons vanilla

2 teaspoon salt

4 tablespoons cream

2 cups Bour (pastry)

teaspoon baking powder Cream Anchor butter and sugar. Add egg. vanilia, salt and cream. "Heat 3 minutes, add the rest of the Ingredients. Drop portions from end of spoon on to greased baking sheets. Space, 3 inches. Bake 10 minutes in moderate over.

יון

GRIDDLE CAKES

14 cúp Hour

2 teaspoons baking powder. 4 teaspoon salt,

1 tablespoon sugar 1 egg

1 cup milk

2 tablespoons fat, melted

Mix ingredients and beat one minute Heat griddle or frying pan and grease well with lard or any unsalted fat. When griddle smokes, it is ready to use. Drop tablespoons of batter onto hot pan and cook until bubbles rise on the top, and rims of cares become light brown. Using spat ula or pancake turner and fork. carefully turn and cook other sides. Berve at once.

slave. Simmer all together for about an hour, or till the onions. are tender, and serve hot,

Game Pie

Small game birds (including pigeons and hazel hens) are ex- cellent in a pie. If to be eaten hot, prepare flaky pastry, if cold a short crust is preferable...

Place a piece of beef steak, nicely seasoned, at the bottom of the pie dish. Prepare the birds as for roasting, with the butter in- side them and lay them on the steak, breast downwards... Place two hard-boiled eggs between each bird and lay thin slices of Ham on top.

Add half-a-pint of good meat. stock and have a little more to

hole in the centre of the pastry add later if necessary. Make a

end crust

brush the pie - over with beaten egr The Die should be baked for 11 hours so start it in a moderate .oven. Before bringing it to the table add ค little hot gravy through the hole in the top and then stick up, in the hole the feet. of one of the birds nicely cleaned.

Mushrooms make a" splendid addition to such a pie and help to make the gravy, rich and brown.

Game Patties

Make a "panade" with 1 02. flour, 1 lb. butter and cup of milk. Add 4 tablespoonfuls of minced cold game and season to taste. Make some small open pas- try cases. Fill up and cover with pastry, and bake in the oven.

"Perdrix" Aux Chalux"

Here is a tasty French method of cooking partridge. Line a good- sized stew-paz with slices of fat bacon. Cut up some onions and carrots and place them in the pan. Prepare two partridges and lay them on the vegetables. Cut up a small Arm cabbage-heart into quarters and place them in the pan round the partridges. Add some slices of bacon or salt pork and, if possible, à few. alices of bologna or salami sausage. Add pint of good stock. Cover the pan, bring to the boil and allow to simmer gently for 14 hours or till the birds are tender.

Lift out the birds and sausage and keep them hot while. the gravy is skimmed, strained, thic- kened, browned and reheated, Serve the partridges cut in hal- ves surrounded by the bacon, sausage and vegetables and with the gravy, added, very hot.

SPANISH RICE

1 cup rice

1 onion chopped

3 cups canned tomatoes

3 or 4 stalks celery

Salt and pepper to taste

Boil the rice and drain. Cook the onion in the tomatoes; add chopped celery and mix with the rice: Place in a greased casserole, Lay on top links of sausage which have been previously half cooked in a frying pan Bake in a hot oven for half an hour.

MEAT PIE

Ingredients-About 1 lb. of scraps of beef, 3 rashers of bacon, 1 teaspoonful mixed herbs, 1 tablespoonfur York- shire Rellah, 3 cooked. pota toes, 3 tomatoes, 4 eggs poa ched.

Method Half cook the bacon and mince it up in the beef. Put the meat into a basin and mix in the herbs. sauce, diced potatoes and the tomatoes skinned and sile- ed. Also, sód stie salt and pep Derrand put th mixture into a Pyrex dish. Put some pats of butter on top and a few bread- crumbs and pat in the oven just long enough

ough:"Just. „before servi carefully silde, the well-poached eggs on to the top.

GUARD YOUR HEALTH

DURING CHANGING SEASONS

BRIGHT Autumn sunshine-sudden changes-cool evenings.

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