1935-02-21 — Page 3

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STAPLES

HONG KONG DAILY PRESS, THURSDAY, FEBRUARY

SURPRISES

THE SERVING OF SALADS

Introducing Variety

The most delectable food on the dinner table is the salad! Or, at least, it should be, if is properly made and served! The proper making and serving of a salad is the real secret of con- verting a salad evader into а salad enthusiast.

Modern refrigeration not only makes it possible, but, also, prac- tical to keep a shelf of assorted salad ingredients always at com. mand. Garnishments, such ac pimiento, asparagus, parsley, radish roses and celery, will keep in the coolness of the refrigera tor many days. si

Im addition .to these semi. perishable materials, the salad shelf should have in waiting stuffed olives. which may be served whole or thinly sliced; ripe olives; medium-sized dil pickles, which are generally sliced very thin or in strips, shoe-string style; small, very sweet pickles served as is, in halves or in fans: capers, which BIC sprinkled lightly over a vegetable salad or tossed through the mayonnaise.

Artistic Garnishinga Every salad should be garnish. ed artistically. Usually, the rule to follow is that of contrast. A green salad is improved with pimiento, beet or radish or green. may be emphasized with deeper tones with the plekle fan, the laciness of a sprig of parsley or the crispness of water cress.

or

same dressing to Applying the one all salads alike is a mistake, as the purpose of dressing is to add piquancy and flavour to the The vegetables, frults or meats.

dressing "should be made to suit the individual requirements of the ingredients.

하

Mayonnaise. being an uncook- ed emulsion of eggs, spices, vine- gar and salad ol, is sufficiently heavy to bear thinning with whatever flavour one may wish to add. To give tartness to meat salad, thin the mayonnaise with cider vinegar, whereas fish salads generally are improved with to lemon juice

accent their flavour. For salads with fruit an a main ingredient a sweeter dressing is desired. The mos economical thinning agent. in this case is sour milk which blends easily, with the heavy mayonnaise and even adds ว quaint tartness which cannot be Identified on the salad. Other agents may be sweet milk, sweet or sour cream. syrup poured, from the sweet pickle bottle. pineapple or other fruit juice .poured from the canned fruit.. The supreme dressing, however Is made by combining equal por- clons of mayonnoalse and whipp- Potato salad, kidney ed cream. bean or cabbage salad are best when the mayonnaise is used without thinning

altering these particular ingredients re- quire the adhesive quality of the heavy mayonnaise to bring the individual sections into a udified mass.

||

or

A molded salad such as tomato cup or spring vegetable is im- proved with

a crisp garnish in the form of cucumber-slices of

Preparation of Ingredients Salads made with celery curls. fruit-pineapple, peach, apricot. The preparation of the ingre--

enhancement dients pear-receive

Lettuce 15 Important. with a mound of cottage cheese should be thoroughly washed; the which in turn is decorated with heart removed and the head held a choice of green pepper 'ring, under the cold water faucet to thinly -sliced stuffed olive, allow the water to permeate the Dimiento strips or 1 dash of leaves and tend to separate them. paprika. Balls the size of large Water should then be lightly marbles may be molded from shaken from the lettuce which is cream cheese and one is used to now ready. to be placed in a top the salad, or several may be refrigerator where it will soon be- used around the edge. The come crisp and freshened. Celery cheese balls are so attractive in should be scrubbed carefully with themselves that they require no the vegetable brush, stood in a further adornment. A slice or glass partly led with water, or wedge of lemon is a desirable the ends may be split into several garnish for a fish salad, Hard- narrow strips before laying in a holled eggs either aliced or quar- pan of water in the refrigerator tered are appetizing with mat or until they curl gracefully. -In- potato salads.

cidentally, this "streamlining" of the celery eliminates most of the racket generally experienced at the table with this tasty ap- petizer.

One who has not learned to enjoy mayonnaise or other salad dressing may set aside this course because the dressing is served over it, whereas," if the dressing Is served in such a way that it may be used aa sparingly as desired, the chances are the treat will not be overlooked. Indivi- dual servings are prepared in lettuce cups made of the small inner leaves filled with mayon- nalse and served at the side of the salad; or green pepper or onion rings may be made by cut- ting one-fourth inch rings, filling, them with mayonnaise and ser- ving as 'àtopping (which may be removed if not wanted) or one on each side.

Another way to enjoy salads is to serve variety in the dressings.

G

MARMALADE BISCUITS

Roll baking powder biscuit mix- ture inch thick. Cut in ovals

6 inches, long and 3 inches wide. Make Inch cuts one inch from and parallel with ends. Fut 1 teaspoon of marmalade in centre.. Bring one end of dough through hole in other end. Bake in a hot oven.

If you do not wish to beat the oven to prepare these biscuits you may serve date but bread in place of them.

Date Nut Bread.

14 cups daten Pas

1 cups boiling water

2.thep shortening

11. cups sugar

2 cups pastry tour

of tartar

meats chopped

tep, vanilla

s

Avoid overmixing of salads. Do not start mixing until all the in- gredients are in the bowl: rather toss them lightly until blended but not "mushed." Nothing is less tasty or "appealing than a luke- warm salad, mixed until pasty. The finished salad should pre- sent an artful mixture of ingre- dients which are blended but still retain their own colour and identity 23 well' as flavour. When properly made and skit- fully served the salad lends deco- rative value to the tables and justly TOUBES the enthusiastic comment, "It looks good enough to eat!"

NEW SALADS

GREEN. GODDESS BALAD

1 head romaine, coarsely cut

1 cup mayonnaise

2 tablespoons cream

teapoon salt

teaspoon, anchovy paste, or two anchovies chopped fine. Few grains white pepper

1 teaspoon chopped green

onion.

Place mayonnaise, cream, an chovy paste, pepper and salt and chopped onion in a bowl Beat well with whip. Add romaine, nix well. Line salad plates with lettuce leaves, pile the romaine on lettuce leaves and serve,

Wash and stope dates, quszter, pour boiling water over them. Add shortening, sugar and salt, Cool, add egg, flour allied with, sods, cream of tartar, nuts and vanilla. Beat well, turn into greased broad pan, and bake in moderate oven for 1 hours.

*

Give Distinctive Flavour to Meats With Curry Sauce

Comparatively few housewives make use of the pungent ; curry powder as a means toward variety in seasonings, The curry sauce was designed to make the East Indians" Insipid and inevitable bowl of rice more palatable and to stimulate lagging' appetites during depressing weather.

Rice invariably accompanies a curry and meat and fish may or may not be used in its make-up Vegetable curries are excellent. too, and help solve the everyday. luncheon or supper problem

Curries always make very at- tractive dishes to serve because the rice is placed on a hot serving dish to form a border, and the other material in the curry is put in the centre. This suggests an inviting way to use up overs. the left-over meat 13 re- beated in the curry sauce and the meat and sauce are served in the border of rice. Of course, it's the curry sauce which gives the unusual and distinctive flavour to the dish,

CURRY SAUCE

One scant tablespoon curry powder, 1 tablespoon flour, 2 ta- blespoons butter, 2 cups tomato Juice or meat broth, 1 onion, i tablespoon chutney sauce, 1 1-2 tablespoons lemon juice, 1 tea- spoon sugar, 1-2 teaspoon salt. 1-8 teaspoon pepper,

Melt butter and stir in curry. powder and flour. Cook and stir until, frothy, Slowly add tomato juice or meat broth,- stirring con- stantly. When smooth add min- ced onion, lemon juice," sugar, salt and pepper. Simmer for 30 minutes. If "chutney sauce is not available cucumber rings or mix- éd sweet pickle can be used. I you can add 1 tablespoon claret or port to the sauce when ready to add the meat.

Almost any kind of left-over meat can be reheated in this sauce and served in a border of well cooked rice. Or cheap cuts of meat can be cut in dice and browned quickly in hot fat, Then simmer them in the sauce elther in the oven or on top of the stove. A cheap cut of lamb is delicious cooked this way,

The following rule of East In- dian curry is quite exotic in flav- our and embodies a curious com

bination of coconut, onion, lemon and banana.

EAST INDIAN CURRY

One pound lean beef or imutton of any cut, 1 tablespoon curry powder, 2 tablespoons butter, 1

A

BAKED APPLES

When apples are to be baked in the oven their cores should first be removed by means of a spe- cial circular apple-corer. A slight incision should then be made with a knife all round the middle of each apple. "The skins may then be removed without dificulty when the apples are done. If no special corer is available an or- dinary potato-peeler makes a good substitute. It should be in- serted just at one side of the core, pressed down right through the apple, and then turned round once or twice. It will cut the core out neatly, without any waste."

PINEAPPLE PRESERVE

for delicious Here is a recipe marmalade which may well take the place of the ordinary variety on the breakfast tahle occasion- ally.

Thinly slice three oranges and one lemon, removing pips. Mix in a large cupful of finely chop- "pea pineapple, cover with four cupsful of water, and leave in an earthen creck all night. Next day, bol up, and continue to cook for two hours, Leave to cool, add two large cupsful of granulated sugar, simmer again for another hour, or until a little sets when tried on a cold saucer. Turn into warm Dots, and tle down..

TRY THESE→

Fut two tablespoonfuls of vine- gar into a small saucepan with-u little pepper, and boll It quickly til it has reduced to one table- spoontul. Put the saucepan over boiling water, and stir in the yolks of three eggs, salt and a piece of butter previously mixed in a basin. Add small bits of butter and stir. till the sauce is smooth. Do not let it boll, and serve as soon as it is made.

Maitre D'Hotel Sauce

Melt a fairly large piece of but- ter with a small teaspoonful of water and the juice of a lemon. When it is hot, add salt and a little freshly chopped parsley.

Mustard Sauce"

Mix a dessertspoonful of flour with an ounce of malted butter, pepper, a tablespoonful of dry mustard, a teaspoonful of vine- gar and a little water, and stir it on a slow heat till it thickens.

11

onion 1-2 lemon, 1-2 teaspoon Delicious Dish Of

galt, B

Cut meat into small cubes. Melt butter in stew pan and when it bubbles add onion finely minced and curry powder. Stir with a fork and cook five minutes. Add boiling water to cover and simmer one hour adding more water if necessary. Add salt, juice of le- mon, banana cut in inch slices and coconut Infusion. Simmer until tender and serve with

rice.

To make coconut infusion grate: or scrape coconut and let stand in one cup bolling water for twen ty minutes. Strain through cheese-cloth squeezing coconut as dry as possible.

One teaspoon thinly slice green ginger can be substituted for the banana if convenient,

The Engish often add 1 chopped apple and I tablespoon grated co- comit to the curry sauce.

SWEETBREADS AND AL- MONDS IN CASES

Wash 2 pairs of sweetbreads In cold water, soak for an hour in slightly warm water, then cold Plunge into boiling wat and leave to simmer till drm. Drain and press between till daż, Make a white sauce of tablespoons of butter 1 of ® Lour CTBRID

1 cups rich milk (or

with salt and pepper-

Tripe

Try this casserole way with tripe and you will be delighted with the result.

Cook the tripe, then cut it into strips when cold and marinate it in oil and vinegar in equal parts

While it is soaking, fry a minced shallot, or small onion, golden in butter, add half a pound of mush- rooms cut in thin slices, and cook them for sen-minutes. Take out mushrooms and onion and in the butter stir an ounce of four, moistening it afterwards with two cupsful or tomato puree.

In a buttered casserole put a layer of the drained tripe, then third of the sauce, all the mush- rooms, more sauce, and half a cupful of "breadcrumbs; then the rest of the tripe, the rest of the sauce, and more breadcrumbs, Dot with butter, and bake in the oven until brown, about twenty

minutes,

Eberry then

Cook unti

a dash of papriku. Steep blade hot oven

mace in the sance for a few toasted almonds,

21, 1935.

LUMBAGO

SCIATICA

NEURALGIA

HEADACHES

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