1935-03-14 — Page 3

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STAPLES

DUMPLINGS

Sweet and Savoury

Dumplings "can be served in savoury form with meat dishes.or else- sweet a pudding. 25

Ia either

case, they are a useful addition to the menu in cold weather, besides being economical, as they are cheap. substan- tial, and nourishing,

Boiled dumplings can be made with or withhout suet, but, which- ever method is used, the dump lings must be dropped into boll- ing liquid, and this should be kept' boiling, all the time they are cooking. If, however, they boll quickly, the dumpings are liable to break up in the water. Savoury dumplings can be bailed separately in plain water., but their flavour is much improved if they are cooked with stews, soups, or with bolled beef" me rabbit this case they should be put into the saucepan or casse- role about a quarter of an hour before the meat is done. As the temperature of the liquid will drop when the cold dumplings are put in, the oven heat should be raised beforehand to counte- ract this, or the dumplings will be heavy.

Dumplings are extremely easy to prepare yet they are not al- Ways as fight as they should be. The fault usually lies in the cook- ing.

They should, always be cooked in a covered vessel, and

the lid not removed until the dumplings are finished Plenty of room should be allowed in the saucepan, as they swell consider- ably while cooking and get heavy If overcrowded. Lastly, the dump lings should be served as soon as they are done, as otherwise they quickly lose their lightness.

Perhaps the lightest of all dump- lings are those made from, ordi- nary bread dough. Small pieces should be broken off, rolled into balls with oured hands, and cooked. If bread is not baked at home it is hardly worth while making a yeast dough specially for dumplings; but an excellent substitute can be made with baking powder or self-raising Bour. Simply mix the four, well favoured with salt, with enough cold milk or water to make "soft dough, form into balls in the usual way. If plain flour is used add two teaspoonfuls of baking powder to the pound. For suet dumplings use half as much shredded guet_as_self- ralaing. flour. Mix the ingredients to- gether with a pinch of pepper. and salt, and make into a stiff dough with cold water. Make into small balls with well-floured hands and cook in the usual way.'

Dumplings made with egg`are excellent in soup. Beat up an egg with tablespoonful of milk, add a pinch of salt, and make into a batter with a teacupful of four and half a teaspoonful of baking powder. The batter must be thick, and a little more flour or milk may be necessary to make it of the right consistency. Drop small teaspoonfuls into the soup ten or fifteen minutes be- fore it is served.

.

HONG KONG DAILY PRESS, THURSDAY, MARCH 14, 1935,

SURPRISES

PRESSED TONGUE

Cooked At Home

When cut into thin slices and served with a green salad cold tongue is a useful adjunct to the supper table and is much appre- dated for cold lunches. It is well. worth while occasionally to boil and press a whole one at home. as this is much more economical than buying it ready cooked in small quantities. The butcher will provide a tongue which he has had in pickle Order ore which has only been in the pickle for a week, and see that it has a smooth skin, as the tongue will then be tender and of a good flavour,

CONVALESCENCE

Food For The Invalid

A diet which is light but not monotonous is not an easy one to prepare. As a rule the invalid or convalescent finds it difficult to digest fats, and therefore roast, are pro- stews, and fried foods hibited. It is no simple matter to serve an appetising menu con- sisting of steamed or boiled foods only. and the following are sug- gestions for some savoury but.

gestible dishea,~·

Meat can be digested by most convalescents if cooked like this, Frim any tab off a lamb cutlet, season it with pepper and salt, and place it in a small buttered

Let it soak in cold water for four hours, then drain, cover with fresh cold water, bring to the bolldish. Put it into a steamer" and

and skin well. When the water is clear, add a carrot, an onion, and a dozen pepper-corns, bring to

the ball again and simmer gently until done. This will be in from two and a half to three and a half hours from the time it begins to bol for the second lime, according to the size of the tongue, Remove the skin while the tongue is still hot, and also: any bones, unsightly pieces of gristle, and excess of fat from the root. Rinse a round bowl or tin in cold water, form the tongue into a round and press it into the bowl. The bowl should only just hold the meat, as if it is too large the tongue will not take a good shape or be firmly pressed toge- ther. i:

Pour over about two table- spoonfuls of the water in which the tongue has cooked, and put

a plate on the top, seeing that this is slightly smaller than the bowl in order to allow the steam to escape. Place a weight on top arid let it stand overnight;

The

Any good

Turn out the next day. liquid round the tongue will pro- bably have formed sufficient jelly, but if not the tongue should be glazed afterwards. stock or gravy will form a glaze if it is rapidly bolled down to jellying polat, care being taken to stir it all the time. The trim- mings from the root; make good soup stock if boiled again with more boneя.

Carrots In The Sweet Course"

of

It should never be forgotten that carrots, most valuable vegetables are delicious in tarts and puddings as well as when accompanying a meat dish.

CARROT PUDDING

This is an old friend of nursery days. Prépare half a pound of young carrots and boil them in slightly salted water til tender. Rub them through a

fine sleve.

"

steam" the cutlet for about three- quarters of an hour. In the... meantime prepare a tomato sauce by stewing four or five tomatoes with a little water until soft. Put through a sieve and season the pulp with salt, pepper, lemon juice, and sugar: Served with mashed potatoes, or a little boil ed rice or spaghetti, this makes an acceptable light simtar dish can be breast of chicken.

meal. A made with

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Other interesting dishes. also be made with fowl or chie ken. If eggs can be taken a chic- ken souffle makes an extremely light and attractive meal. Mince finely a couple of ounces of either breast or leg of raw chicken. Melt half an ounes of butter in saucepan, remove from the heat, stir in half an ounce of four,

2

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and add half a gill of milk. Mix all together until smooth, put back on the heat, and cook for few minutes, stirring well all the time. Remove from the heat, season the mixture, and add the beaten yolks of two eggs, then the chicken. Then fold in the stiffly whisked whites of three eggs. Put at once into a greased souffle dish and steam for half an hour. Another tempting meat" dish is liver mould, and this can be made equally satisfactorily with brains or with chicken. Mix two tablespoons of the meat, fine- ly chopped, with an equal quaṇt- ity of ne breadcrumbs, ̈ Add seasoning, the yolk of an egg, and two tablespoons of milk or cream. Lightly fold in the white of the egg," whisked to a stiff froth, put in a buttered dish, and steam for thirty to forty minutes.

Fish

•

"savoury custard. Add a beaten, egg to a teacupful of beef tea, season with salt and pepper, put into a buttered mould, and twist # piece of greaseproof paper over the top. Put into ‘a saucepan of gently bolltag water. with the water only coming half-way up the sides of the mould, and steam for about twenty minutes. AS- Pargus custard is also a light and delightful variation of ordinary custard. Cut up some tinned as- paragus into small pieces and put Into a dish. Beat up an egg and pour over it a breakfastcupful of warm milk, add a small piece of butter, pepper and salt, and pour aver the asparagus. Bake in a "slow oven until the custard sets. Tomato beef tea will be found much more appetising than the usual kind. Make some ordinary beef tea and add to it in quan- titles of half-and-half” tomato puree, made by stewing some to- matoes in a litle water until soft. Put through a sieve and season with pepper, salt, sugar, and le- mon juice. If a little onion or celery is stewed with the toma- toes the flavour will be improved

When eggs are not allowed in the diet ways of using milk alone must be devised. Junket makes a light dish for the invalid, and coffee Junket will be more liked than the ordinary flavours. Make

is not made in a percolator it some very strong coffee, and if it

should be left for some time to let grounds settle. Pour off the coffee carefully and mix with warm, not hot, milk, using half teacupful of coffee" half a pint of milk.. Add sugar to taste, stir in half a teaspoon- ful of rennet, and leave to set. When making milk Jellies the milk should not be allowed to come to bolling-point or it will. cardie. The gelatine should be allowed to soak in the milk for a time, and then they should be gently beated. sugar to

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to

together, with

taste and the thinly peeled rind of a lemon. Use -a quarter of an ounce of gelatine to half a pint of milk. Flavour- ing essence or a little brandy may be added if wished. When "the gelatine is dissolved let the Jelly cool, stirring occasionally. Then pour into a wetted mould to set.

W

CLEAR SOUP

Clear soup should be free from fat and very clear. It should be served steaming hot with a little vermicelli, grated cheese, fried shapes, or diced vegetables in sea- son. To make an excellent and economical clear soup take all the fat from a quart of stock, put with it half a pound of finely minced lean beef the cheapest gravy beef will do. Add some chopped carrot, onion, celery, and leek, a few pepper-corns, & bay leaf, and the white

of an

Steamed fish. a great standby for the invalid, is apt to be in- sipid, but if steamed in the usual way and masked with the follow ing sauce, which is itself light and nourishing. It will be much appreciated. For the sauce, “melt half an ounce of butter in a saucepan and add a bare half, ounce of flour and a teacupful of milk or milk and water. Sur Cream half a pound of butter aver a low heat until smooth and egg. Let It come to the boll with a quarter of a pound of well cooked, then remove from and simmer slowly for thirty min- sugar, beat in well the yolks, of the heat. Melt a small piece of utes Add a fittle more season- two eggs and mix in half a pound butter. beat with it the yolk of ing if necessary, and strain care- of fresh breadcrumbs, a pinch of an egg and a dessertspoonful of fully through a cloth. sait, a teaspoonful of powdered lemon juice, add this to the sauce, cinnamon, a few glade cherries and put back on the heat for cut in quarters and the carrot a short time until the egg thic

Whisk the egg-whites kens, but do not let it boil. Bea-..

Dumplings may be varied by the addition of some finely chop- ped onion, parsley, or a pinch of puree.

mixed herbs. They can be served stiffly, stir them lightly in put son lightly with salt and paprika sweet with melted butter, sugar, the mixture into a well-buttered pepper. and lemon juice, or some · qur- mould and steam for two and a

ranta, a pinch of nutmeg, and grated lemon rind can be added

to

half hours. Serve with a suitable.

sauce.

GLAZED CARROTS

Cut the carrots into the shape of long olives, and perboll them.

Beef Tea

A most palatable way of giving beef tea is serve it in the form of

the dough. Baked apple dumplings make an excellent pudding while the green baking apples, which cook quickly, Bre available. Ordinary short-crust

CABBOT FLAN pastry is best for these. It should Then put them into a saucepan be rolled out, rather thinly and „with enough water to cover them Make and bake a fan case cut into pieces large enough to well, and for each pint of water Then nearly all it with a slightly Cover the apples without stretch- add two ounces of butter, an sweetened puree of carrots. On ing the pastry at all. The apples ounce of castor sugar and half an this arrange half-circles of car should be peeled cored, and filled - ounce of salt. Cook with the idrot cooked for glazing with sugar, then wrapped in the off until the water has almost seduted pastry covers, which should be securely fastened at the jointly evaporated, leaving

Brush over with white of egg and roll in castor sugar with thickly covered. Bake on « kreased tib for an hour.

syrup. Roll the carrots. over the fire, so tha brilliant coat. It is

this

which should be need for pouding

· over the dam.

the

ng liquor over, and

"heat througti. Bërve

garnish for many dishes.

car

Left-over cooked asparagus may be mixed with celery, plekle relish and salad dressing and ser- ved on lettuce, or it may be com2 bined with left-over ham or „TERÍ served in a cream sauce on toast or buttered toasted rolls,

Fresh strawberries mixed with fresh or canned pineapple, sweet- ened and chilled, make a refresh- ing dessert and one especially in- viting to serve after a rather heavy meal.

**Left-over-cooked: with hard cooked. dreasing makes ked in serve for lunchədi

licious This should constitut

Course

QUICK ACTION

with SAFETY is the KEYNOTE of

'ASPRO

Pain

WHEN Headaches

High Temperatures, and numerous conditions of ill-health appear you want RELIEF, and Quick Relief, to get back to normal. This is where the use of "ASPRO" is so valuable. It acts quickly and safely. Quickly because you ger rapid relief-Safely because it is pure and conforms to the standards laid down by the British Pharmacopoeia, the guiding authority of the Medical Profession. Furthermore, 'ASPRO' relieves the numerous com- plaints listed below, because, after ingestion in the system, it is 2 powerful germicide, and is anti-pyretic-anti-periodjc and anti- fermentative. Always keep 'ASPRO' in the Home ready for

emergency. *ASPRO' DOES NOT HARM THE HEART.

and

"ASPRO' for Headaches

Neuritis

Sirs,

167 Union Street,”

Erskineville, N.S-W.

I am an obstetric nurse, and my profession takes me en numerous journeys, which mean long hours in all kinds of weather, and at times. I have felt ihai I could not carry on, but thanks to the wonderful ASPRO Tablets-which I am never without I have had in stant relief from Headaches and Neuritis.

I have nursed four genera- tions, and have always advised my patients to try 'ASPRO Tablets for complaints too numerous to mention, and all have been loud in their praise for the wonders which 'ASPRO........ has done for them.

You may use this testimony, in any way you with, for I am very grate ful, for the relief which 3 had from

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7E/34.

Yours truly,

(Sed) NURSE ELDER

MOFFAT

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the

and you have smartest, best and most simple operate,

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Always Keep ‘ASPRO' in the Home for:

Headache Rheumatism Sleeplessness Toothache Sore Throat Neuralgia Hay Fever Feverishness Irritability Temperature

Influenza Earache

Colds Malaria

Sciatica Gout Lumbago

Dengue Asthma

Neuritis

Alcoholic After Effects

*ASPRO' Gives Great Relief to Women when Depressed.

DODWELL &. 00,., LTD.

Badars *Thras Packings: 5's, 10°, 27's;

Nerven were in Terrible Way 'ASPRO’aSurprise

1 Garden Street, Middle Brighton. 5.5:

15/12/32.

Dear Sirs,

Last week I had 18 teeth out, and not being, well my nerves were in a terrible way; in fact, I had to be taken, home from the dentist. I went on for a couple of days in terrible pain. with my head and eyes, due to

my nerves, so I had to go to a doctor. On my way home bought a packet of 'ASPRO

took three and laid down, and to my surprise I woke up. feel- ing fovely Now, if I feel a slight headache at all I fly to my ASPRO. I think "ASPRO should be In every home. I could mention a fes mure facts where ASPRO has done good in my home. Once tried zlways used."

Yours lathinily,

(gd) Mr. E. VIVIAN

ELECTRIC STOVES

SHEWAN, TOMES & CO., SOLE AGENTS,

National Bank Building, Ice House Btreet, Hong Kong.