1935-03-28 — Page 3

STAPLES

Cooking Young Chickens

HONG KONG DAILY PRESS, THURSDAY, MARCH 28, 1935.

SURPRISES

Raisin Recipes

LIVER

RECIPES

One of the best ways.of cook- ing small young chickens, and one which is most generally ap- proved, is to slit them down the back, rub them well with a little olive oil season lightly with salt and pepper, and grill them brown on both sidės, Arrange them. breast sides up, in a fire- proof earthenware serving dish and garnish with parsley butter. The parsley putter is easily pre- pared by beating the butter with

3 wooden spoon unti It 19 creamy, then working in plenty of Anely chopped parsley which has been well dried after chopp- ing. Season with salt and pep¬ er. form into small round pata.

keep cool until required, then arrange on the chickens. ...Another way. popular 147 France...

In Casserole

Cut the birds in halves, rub 'with lemon juice, season with salt and pepper. Melt some but- ter in a stew pan and fry the chickens golden brown all over. Take up. place in a casserole, pour over them a good breakfast- cupful of hot brown sauce, add two or three skinned and sliced tomatoes. couple of grated shal- lots, and the melted butter from the pan. Season again to taste, and stew slowly until cooked.

Take up the chickens, arrange in the centre of a hot dish. Add

a "wineglassful of cooking sherry

AU GRATIN DISHES

Usually

The term "au gratin," applied to cookery, merely means "dress-

ed with breadcrumbs." grated cheese, too, forms part of" the dressing, and au gratin” dishes offer an admirable means not only of disguising the cold remains of meat and poultry, but also

providing something really tasty for the mid-day or .evening meal

20

the

to the ilquor, heat, pass through ä sieve and pour over chickens. Serve surrounded by potato puree potatoes well mashed unth light and frothy with hot milk and batter.

Chicken and Asparagus in Asple

For a party dish few things are more dainty than these Httle aspic savouries...

to

You can buy aspic jelly all ready

make up. or prepare

ip at home-thus...two ounces gela- tige. one pint white stock. whites and shells of two eggs. bunch mixed herbs,, two onions stuck with "a couple of cloves lemon juice.s

To prepare Chicken au Gratin. Make a smooth foundation" sauce from two ounces of butter, one ounce of flour, and a breakfast- cupful of milk...the butter should be melted in a pan, after which the four must be stirred in and the paste cooked for five minutes, before the milk is added gradually while the mixture is constantly stirred. Mix into the sauce one and a half ounces of ... grated cheese, and boil slow- *ly for Ave minutes, finally stirring in seasonings of salt and pepper.

Cut the cold chicken meat into small pieces, having removed all skin. Arrange in a battered fire- proof dish, pour over it

the sauce one and a half ounce of breadcrumbs mixed with more grated cheese. and boll in an ounce of melted butter, and brown in a hot oven

Caulldower Au Gratin may be Tade a separate courAE in the menu for a small luncheon ́or dinner party.

·B

Melt the gelatine in some of the hot stock. Stir it into the rest of the stock, which is heat- ing in the stew pan, add herbs, onions, and seasonings of pepper and salt. Stir until the liquid reaches boiling point, then stop stirring while it is immers gently for a few minute. Add the eggs and lemon juice, heat again, and strain through a jelly bag:'.

Cut the breasts from young cooked chickens, allowing one for each mould. Place them in small, individual moulds," put two or three heads of tinned or bott-

led asparagus' on top of each. cutting the asparagus to the game size, season, pour in the Jelly, and leave to set in a very cold place. Turn out to serve.

Braised Fowl

Or

of

An old fowl can be used for this dish, which is most appetis- ing. Have the fowl jointed and brown the pieces on both side's In dripping. Remove the fowl, and brownI

in the same fat a sliced onion, a little celery, cut into small

some pieces, and peeled- and quartered mush- rooms. Put the vegetables at the bottom of a casserole stew-pan, cover with slices thin, fat bacon, put, the fowl on top, cover with more bacon, then add just under a pint of gravy,

water made from

OF stock, and thickened and browned., Season with

and Bepper, salt, pinch of mace, cover whole with greaseproof

put the lid paper, and

on toy, seeing that this fits well. Sim- mer very slowly indeed for about two hours, or even more if the fowl is an old one, Remove the fat from the gravy before ser ving.

а

the

Well wash the cauliflowers, par-boil them. In salted water. being careful to keep them un- broken. Drain, thoroughly, ar- range in a fireproof, dish, and cover with sauce made as for the previous recipe, to which you wo have added a bay-leaf and sprinkle of cayenne Add the layer of bread-crumbs and grat- ed cheese, cover with melted buttar, and brown in a hot oven.

Cabbage Au Gratin is less usual and less delicate than caullio- wer, but the dish is often served in French households in pre- ference to the "plainbolled" variety. Treat the cabbages in the same way as the cauliflowers

Į

BAKED JAM PUDDING

"Grease a pie-dish and cover sides and bottom thickly - with" jam. But eight ounces of self- raising flour into a bowl, add a pinch of salt, and rub, in four ounces of butter. Add four ounces of caster sugar and two ounces of ground almonds. Beat up twe eggs in half a teacupful of milk,,, and mix with the dry ingredients. Bake until well risen and firm in a hot oven for ten minutes, then reduce the beat gradually until moderate,

ORANGE, PUDDING

A large percentage of iron is contained in raisins. This makes them of excellent health value, and for this reason they should be included in the menu. mare often than they are.

Stewed seeded raisins and cust- ard will make a nourishing nursa- ry dish.

Cream together four ounces of butter with two ounces of castor sugar; add alternately two beaten eggs and six ounces of self-rals-" ing four. Add the juice of half a large or a whole small orange and its grated rind, and steam in a greased mould for two hours Serve with orange sauce, made but use only the small close-boiling together for several min- hearted onės,

"ALMOND PUDDING

by

Put the raisins into a pan, cover with water and add the rind of a lemon and a little sugar. Stew gently until the raisins have swol- len and are quite tender. Serve hot with a sweet custard or cold with junket.

utes a cup of water with two oun- ces of sugar and the rind of an orange. Add the juice of; half-a- lemon and a whole orange, strain, and thicken with cornhour

monda. Lastly sprinkle in half s teaspoonful of baking powder, put into a greased basin at once, and steam for one and a half to two hours, Berve with almond-Ray-

Cream together the weight of wor two eggs in butter and castor Bugar: sif. in the weight of the eggs in flour, alternately with the beaten eggs. Add two heaped tablespoonfuls of ground almonds and a few blanched, shredded al-oured custard

Frult Russe

1

· Raisin russe is a delicious cold

sweet.

Stew ib. raising with 2oz. sugar and a pinch of ground cloves in Suricleric water to cover until soft,

Add Joz. dissolved gelatine, then pour into a wet mould. When set turn out and decorate with whip- ped cream, strips of angelica and chopped huis

41

Tea-Time Puffs

Udd pleces of puff pastry can be used to make these, delicious tea-time puits.

||

Roll the pastry out thin, sprin- kle with caster sugar and spread over some chopped and stonea raisins. Fold the pastry over in three, zently roll, and cut into strips.

Brush over with beaten egg, sprinkle with castor sugar, and cook in a fairly hot oven until brown."

MAKING CAKES

There are three distinct ways of mixing the ingredients for cakes." The rich fruit or madeira cake should have the necessary butter and sugar beaten well together with a wooden spoon untill they have blended and look like thick cream. The eggs should be added one at a time and beaten well; and lastly, the four, after sifting, should be folded in to the other Ingredients.

Plain cakes do not need such: preparation. After the flour has been ateved the fat should be rub- bed into it until the mixture re- sembled breadcrumbs. The other dry ingredients should then be added, and enough milk, or milk and water, stirred in to mix all together.

For the benefit of those who have been relegated to a fiver diet, and also for those who just like liver, the following recipes may prove a boon, în serving something besides the ordinary fried and boiled liver that soon palla on ordinary tastes.

For sponge cakes, the sugar and eggs must be well whisked, and, when the mixture is creamy. and thick, the sieved four should be folded in. Any fat which 18 needed must be melted first and added after the flour,

Tapioca Meringue

Liver Cocktail

Scrupe the Liver and

ת

eau grinder twice, using the finest cutter; place on the ice immediately. One-half pound of diver makes '4′′ table- spoonfuls of tae crushed product, Prepare a sauce of tomato catsup. cup lemon juice cup; wor- cester-shire sauce 2 tablespoon- fuls; chives, esspoonful (fe ly chopped) pepper to taste. Mix" the liver and sauce in the pro- portion, using 1 part of crushed liver to 2 parts of sauce. Chill thoroughly and serve in a cock- tair glass with salt crackers or waters.

В

Cream of Liver Soup

Take 2 cups of milk, ascad teaspoonful of butter, and heaping teaspoonful of four to make a cream sauce, Ada a heaping tablespoonful of mitriced or ground liver which has been cooked in a small quantity of water. Do not pour of the "water; ball it down and add to

the cream soup.

Stuffed Tomato

Scoop out, a tomato. Mix the tomato pulp with minced" or ground ver a little minced onion, celery bread, and a small' piece of butter. Season with sugar, salt and pepper, and all the tomato shell with the mix- ture.

Bake about 20 minutes.

Minced Liver

Boil 2 pounds of liver until it is firm enough to chop easily; mince it rather fine with a little bacon. Chop a Spanish onfan and fry slowly in butter or bacon to make it soft; "then add the liver season slightly with salt and pepper and cook slowly, stirring continualy for ter or twelve minutes Now add

& cup of soup stock and a tablespoonful of chopped parsley and a little relish. Cover and simmer gently for about an hour. Serve on toast.

Soak a teacupful of pearl ta ploca in a pint of milk overnight. Next day add three beaten egg yolks and four ounces of sugar. Heat half a pint of milk in a double saucepan, when almost boiling stir in the tapioca mizi ture and cook for a quarter of an hour, or until it thickens. Cool- slightly, flavour with vanilla and fold in a besten egg white. Pour into a greased reproof dish, make a meringue with the re- maining two egg whites and pow dered sugar, cover the padding with this and brown in the oven.

cooked.

FRITTERS: Mash some potatoes with two well beaten eggs, add a little flour, salt, pep per, chopped parsley and onion sait. - Heat, some fat to boiling point, dip a spoon in fat and then take a spoonful of potato anda fry in the boiling fate Dru and serve with parsley

Liver and Spaghettį

Add chopped liver to the usual: recipe for spaghetti with cheese and tomato sauce.

Brolled" Liver

Broli a small thick alice of liver ke steak. Take care-to avold/cooking it too much, By way of varying the taste, serve brolled or baked liver with cur- rant jelly,

WAYS WITH POTATOES

Potatoes at this time of year are not exelting.“It' is dimiguiti to make them attractive by of- dinary bolling, and it is worth spending a little time on them.

For MASHED POTATOËS put into bolling water and cook as fast as you can, Drain, and beat over a low gas with a little mile (the top of the milk if you exa) butter, and pepper.

CREAMED --Boll potatoes in their skins, peel and chop coar- 'sely. Make a good white sauce, ; favour with mace and seasonings, and best the potatoes in it. Serve very hot.

BROWNED Cook some pota foes in their skins, peel and chop coarsely. Mix with, salt, pepper, a little chopped parsley, and, li Uked, some chopped onion. › my in half a gill, of bacon fat, press to one"ade to make a cake and brown on both miden

ONION PUREE Boil together half a pound of peeled potatoes and 1 half pound of

Rub through wire str

Over

of butter ande

lace, an

chops are e this párea.

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