1935-02-14 — Page 3

Page

Good for Children

SWEETS AND SAVOURIES

Children love plantains "and they are a wholesome and in- expensive /ruti Besides en- couraging your little one to eat

try raw,

the following

them recipes:-

Sprinkle a buttered ple dish with breadcrumbs or sponge cake crumbs, spread some raspberry jam in the bottom and cover with sliced plantairs. Sprinkle

with lemon juice then pour over some custard.

Cover with more breadcrumbs. "dot with butter and bake in a moderate oven for twenty min- utes.

SAVOURY FOR SUTTER For supper you will like this plaintain savoury:

Peel the plantains, cut them in halves, and sprinkle with salt. pepper and grated onion.

Brush with beater egg, coat with fine. breadcrumbs, then "fry in hot fat. Serve on toast. A sprinkle of nutmeg gives an un-

usual avour..

CHICKEN SOUFFLE

B

- Mince very finely the remains Di a chicken; there should be four to eight ounces of meat. Season it with mince, salt, and a pinch of cayenne, Make panada with

an ounce of flour. two ounces of butter, and a tea- cupful, or a little more, of milk. This is done by melting the but- ter, "sprinkling in the four mix- ing until smooth, adding the mük drop by drop, and cooking for a few minutes, stirring all the time. Add the chicken and the yolks eggs, and beat all to- gether. Beat the whites of four eggs to a stiff froth, and fold in very gently. Have ready a souffle tin, greased well, and with

of three

a

band of greased paper tied round the outside. Cover the top with greased paper, and steam for an hour. This is an excellent Eght and nourishing dish for

an in- valid. "

PORK CHOPS EN

CASSEROLE

4 pork chops

4 tablespoons rice

1 onion

1 green pepper

No. 2 can tomatoes

Salt, pepper, sugar

HONG KONG DAILY PRESS, THURSDAY, FEBRUARY 14, 1935.

SURPRISES

MASCULINE

MENUS

Having had considerable ex- perlence with cooking for men. I thought readers would be inter- .ested to know the recipes - mest pupular.

First, an old favourite, sausage toad in the hole. The ingredients are lb. sausages, 4oz. flour, pint milk, one cos, salt and a nut

of dripping.

i

Sift the flour and salt into a

bowl, make a well in the centre and break the egg into it, add the milk gradually "and beat until smooth. Leave to stand for one hour. Meanwhile, lightly fry the sousuges.

Heat a nut of gripping in a bak- ing tin, pour in the batter, drop in the sausages, and bake in a hot oven for twenty minutes. Serve with mashed potatoes and a good, thick gravy.

Instead of sausages. a pound of steak or Allets of mutton partly cooked can be baked in the bat- ter; they make a 'change from sausages.

SOCTCH PUDDING › Here is a satisfying savoury pudding made with oatmeal.

Stir 4oz. shredded spet over a

gentle heat until melted. then, with the left hand, sprinkle in two handfuls of fine Scotch.oat- meal, stirring with the other hand.

Add a pinch of salt, pepper, a teaspoonful of mixed herbs and three tablespoonfuls of minced or finely chopped meat or liver.

Tie securely in a scalded and floured pudding cloth, then steam for one hour. Serve with a thick gravy.

RABBIT HOT POT

(Rabbit hot pot is another fav- ourite. Joint a rabbit. Try in dripping until nicely browned, then place the joints in serole. Fry two chopped onions, a sliced carrot and turnip.

* cas-

Add to the rabbit, season with pepper "and salt and a pinch of“ mixed herbs, and 1 up with stock, Cover, and cook in a mo- derate oven for two and a half hours.

Half an hour before dishing add a few potatoes and nut of drip-. ping, and remove the lid. When cooked thicken the gravy and .serve" piping hot.

DELICIOUS SANDWICH

you

. FILLING

Here is a very good Alling which can make for sandwiches when you have your next party: You may all bridge rools, sponge cakes or thin bread-and butter slices with it.

Shell some, brazil nuts, scrape Brown the chops on both sides off all the brown skins, chop the in a hot frying pan. Season with nuts, and put them on a plate in salt and pepper and arrange in a fairly cool oven. Do not let a casserole. On each phop place them bake, but only dry a little. a tablespoon of uncooked rice, a When they are cold, pound them slice or two of onion and a few la a basin, then add a Little Season honey, and some strong cocoa or chocolate powder. Mix well, and pound again until you get a smooth paste.

strips of green pepper.

'the tomatoes with salt, pepper and a little sugar and pour care- fully over the chops. Add water if necessary to make enough liq- uld to cover the chops. Cover the casserole and bake in a mo- derate oven for about an hour or until the chops are tender.

SAVORY CASSEROLE

2 pounds sauer-kraut

1 tablespoon sugar

cup, fat

1 onion

1 teaspoon flour

1 to 1 pomds of veal, ham,

chicken, halibut or sole:

2 dl pickles, sliced...

6 olives

6.pickled mushrooms

Cook the sauerkraut in several waters until tender, add the sugar, bring to a boil and drain. Brown the chopped onion in half" the fat and add it to the sauer- kraut. Sprinkle with flour, add remaining fat and let simmer for a' few minutes. Grease a casse- role place half the sauerkraut in the bottom, then the meat or dah cut in sliced, with the dill pickles, olives and mushrooms. Cover with the rest of the sauerkraut, brown In the oven, and serve hot.

If you want to fill a sponge cake use plenty of the mixture. Use less for small bridge rolls, and only thin layers between slices of bread and butter.

LIVER EN CASSEROLE

PORRIDGE FOR BREAKFAST

Cooler morning, make a dish of not porttage an acceptadie arst course or wreak.astagala. Perfect parriage is well cooked, free from lumps, and the righ consistency-tha 15, just vick enough to arip slowy off a spoon. When porridge is eaten regularly It is far more economical to " make it from oatmeal bought by the pound. Fine oatmeal should be obtained.

Of the many ways there are of making porridge, the following will be found the simplest and the one giving the best results: Put a breakfastsupful of the oat- meal into a double saucepan. Fill the cup with cold water, hold the 'cup in the left hand and a large spoon in the other, pour the water all at once on to the oatmeal, stirring well al the time. If the water is poured on slowly, the meal will go lumpy.. and it is not easy to remove the lumps afterwards, Let it soak for a few minutes, then put a level teaspoonful of salt into the cup. All up with boring water. and pour on to the porridge. Pour another cuplul of boiling Water on it, put the 'ban Into the outer saucepan, and stir continuously until the porridge thickens. It should then be left to go on cooking for at least half an hour, though an hour is bet- ter.

It is well to prepare "the porridge the night before and to reheat it in the morning. If milk is used for the last cupful of liquid, in- stead of water, the porridge s much Improved. The porridge should be served very hot, in hot dishes, with cold mļik, and sugar, honey, or syrup handed separate- ly.

5

SAUSAGE & VEGETABLE CASSEROLE

medium onions sliced thin

4 medium potatoes sliced thin".

1 No. 2 can creamy style corn 1 pound bulk "sausage

1 can canned tomato sauce

teaspoon salt

teaspoon pepper Greare

a casserole and place the ingredients in the order given in the dish. Make the sausage into balls or patties, then pour the tomato sauce over all. Cover and bake in a moderate oven for 30 minutes. Remove the cover and bake until the potatoes are tender and the dish nicely brown- ed.

+

COLD MARINADE OF CHICKEN

This is a tasty way of using up the remains of cold chicken or duck. After cutting up the chicken into neat joints make a marinade of a coffee cupful each* of salad oil and vinegar, some chopped gherkins and capers, pepper and salt and a teaspoon- ful of tobarco sauce. Leave the chicken in this mixture for a couple of hours turning several times. Serve with slices of toma- toes and pour the marinade over.

APPLE MACAROONS

Peel and core as many medium sized apples as Bre needed. Pour the white of an egg into a saucer, Dip each apple into this so that the whole surface of the apple is sticky. Now roll the sticky apple in a mixture of ground almonds and castor sugar and make sure that all the sur face of the apple is well covered F the centre with apricot or

1 pound of calf or beef liver cut thick, 2 large onions, green pepper, 1 stalk celery. Cut ver In cubes. Dice onions. almost size of liver. Heat Bacon grease in pan, add liver and onions and sear, then put in casserole, Add' green pepper and celery. Now pour a can of tomato soup over all and add a can of water. Sea-raspberry jam and put a tea son to taste. 1 ut in hot over and spoonful of ground almonds on bake for about 30 minutes.

MILK AS CLEANSER

top of this.

Bake the apples on a buttery tin in a moderately hot oven. No. sauce is necessary. These maca roon apples can be served cold but lose their crisp outside I kept too long.

Milk is an excellent cleanser if you have sufficient of it: -Wipe the skin thoroughly to remove the surface powder then take a little fresh milk and massage. it tho- cloth work this well Into the skin roughly into the skin; to finish, and let it remain on all night. off take a plece of turkish towell-- You will be surprised at its clear ing and dip it in thick cream transparent appearance-next (sour preferably) and with the motzing.

WHEN DOCTOR SAYS....

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

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

Mix two teaspoonfuls of arrow- root to a paste with cold water. Holl i plat ́of milk, add the arrow- root, and stir and simmer for four minutes. The rind of a lemon eyes added flavour if bolled with the milk.

STEAMED FISH

||

Here is my "invalid" fish recipe.. Fish for an invalid is best cook- ed 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 "of 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 wa- ter for one hour, then strain and put into a pan. Cover with milk and simmer for half an hour..

Thicken with a Httle 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 3oz. cas- ter sugar and joz, powdered gela- tine.

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

to set.

PARTY BLISS

Please the guests at your party with this creamy sweet

Beat the whites of two eggs stify, add caster sugar, in the proportion of one teaspoonful to two eggs.

Feel and mash three plantains, add a few drops of lemon juice or maraschina syrup, and whisk until very frothy.

Pile into individual glasses, top with the egg foam, then decorate with blanched almonds, strips of angelica and a glace cherry.

FRUIT-NUT SÅLAD

A plantain and nut salad is a quier last-minute sweet...

Slice three or four plantains and arrange in a glass bowl or sundae glasses. Sprinkle over a little lemon juice, then next arrange some orange or "man- darin sections.

Sprinkle with chopped nuts. and serve with whipped cream.

Fantaing mashed with a little caster

sugar and cream, and favoured with vanilja, make A delicious falling for brandy snaps,

Indian Relish

Allow to stand over night

4 quarts green tomatoes sprinkled with 1 cups salt. Next morning drain and add

1 medium size cabbage

dine

6 onions, chopped,

3 red peppers,

2 green peppers,"

& cups white sugar. Into a mus-

lin bag put

2 tablespoons celery seed.

2 tablespoons mustard seed,

1 tablespoon whole cloves,

1 tablespon stick cinnamon and add to first mixture. Then cover all with

quarts vinegar and cook for 40

minutes. "Beal hot,--

/- Piccall!l Is very like India Re- liah only that it is not so sweet. bove recipe may be used for ting 1 pound brown the 6

HOW to TAKE

'ASPRO

FOR

DENGUE

AT the first signs of the dreaded Dengue don't

procrastinate

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. No 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.

DENGUE MALARIA and other

ALSO USE 'ASPRO FOR-

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 & RheumatismN

Dear Sira,

Selby's Estate,

Ingham, North Queensland Having used your JASPRO" for "Dengue Fever and also for Rheumatisme, I have found that nothing equals 'ASPRO for relief from pain.

1 was very bad the last week in Decsimber, and" wald not sleep with Rheumatism in my legs. A neighbour called to see me, and she told me that 'ASPRO Tablets were good for gains. I straightaway sent to the chemist for a box of ASPRO and I can truthally say that I was exrprised at the reliel I-got after icing the first two ASPRO Tablets-they took away the pains and I could sleep of a night. I tooker. thres Tablets a night for four nights, and they rekeved me, and now I am as well as ever.

Yours faithfully, (Sgd.). (Mrs.) FLORRIE LOVE

37F./33.

*ASPRO' Works Wonders

Centlemen.

"for Malaria

Gladstone, Queensland.

I think it is up to me to kt "you know how I have beneßred by ASPROJ Ever since 1910-3-have been a martyr"in "MALARIA FEVER, having contracted same in Rhodesia, Cerina East Africa and the Straite Settlements.

caine to Australia' from the latter country Ave years ago, and for the first two and a hall youre wa continually in hoppits)" jf Victoria and New South Wales, On arriving "in Queensland, a Friend advised me to try "ASPRO." I "ild, and it has worked worster se I still continue to get sight attacks of Malaria, but And if 1 take a few 'ASURI Tablets and hot femen water, and rest a few hours, † Emi dulte 0.17 agkin.

"wouldn't be without "ASPRO for anything and always carry a box about with "he, I can thoroughly recommend. them in anyone suffering from the "mam 'malady"

Thit ostimonial is unsolicited and you may make

any use of it that you think di

Yours faithfulle, veek an L de B

DODWELL & CO., LTD., Distributors.

Three Parkings : 5%, 10%, 77,

MOFFAT ELECTRIC STOVES

Choose a Mollat and you have the smartest, best and

most

operate.

simple to

stove that designed to givé the modern house. wife the finest that science and skill

can produce.

On sale at:

SHEWAN, TOMES & CO., SOLE AGENTS.

National Bank Building, Ice House Street, Hong Kong.