1935-04-04 — Page 3

Page

H

~

HONG KONG DAILY PRESS. THURSDAY, APRIL 4, 1935.

SURPRISES

STAPLES

Seeks The Heart Of A

Cabbage

There are a number of ways of stuffing cabbages, with sausage- meat, for instance, with minced cooked meat or with its own heart mixed with veal, bacon, hard- boiled eggs and cheese. But one of the best ways of all is to stuff it with chestnuts, a delicious and zatisfying luncheon dish for cold days. It is, besides, a malgre dish... suitable for substitution for Fri- day's fish,

As it takes a long time to cook, you will have to prepare it on the day before, which will do no harm.

"

This is the stuffing, Peel a pound of chestnuts and cut up three or four medium-sized onions into a pan with a plece of but- ter the size of a large egg, und let them stew gently, without browning, for about twenty min- ules, with the cover on.

Then add the chestnuts and the difference between half a pound of butter and the piece you have used for the onions.

Cover and simmer very gently for half an hour, stirring the chestnuts gingerly now and then, and taking care not to break them more than you can help. They will break into pieces, but they should nol. be allowed to when they are done, they will be

same colour as the

Y

marrons

glaces. Season them with salt and pepper, and put them aside. with their butter, in a basin."

Now, for the cabbage, Trim it well. and put it into a pan of, boiling water so that it is quite. covered. Bring to the boli, and

boll very gently for a quarter of an hour. Now drain the cabbage, plunge it into cold water, press it carefully so as to drain it again" without breaking it, and open the leaves gently: When you Eave reached the heart, put a litle of the stuffing in. fold over a leaf on to it, put some more stuffing in and so on, until the cabbage is quite stuffed.

Tie the cabbage round, and if you are not going to cook it at Once, keep it in a cocl place.

TRY THESE

Pineapple Fudge

Fut a pound of sugar, quarter pint of water, one ounce of butter and two tablespoonsful of unsweet- - ened condensed milk into a sauce- pan and stir till the sugar is com- Place over a pletely dissolved. gentle heat and when bolling point is reached, add A table- spoonful of lemon juice. Cook the mixture, to a temperature of 240 degrees, or when a little drop- ped into cold water forms a soft hall. Remove the pan from the Are. Stir in two ounces chopped glace pineapple and a few drops of pineapple essence. Stir until thick and creamy. Pour on to a buttered slab and when cool cut into cubes with n sharp knife Leave uut hard.

And lastly, the cooking. Butter. HONEY DELIGHT CANDY

a stewpan just big enough to hold the cabbage, and put it in, stalk end downwards, sprinkle with sole and pepper, put on the lid and set on a low heat. Cook thus gently, without adding any liquid, for two hours and a half, basting- it every twenty minutes. Then pour in a cupful of milk, and con- tinue to cook for another two hours and half,

Just before serving add a few more spoonsful of milk, and pour this and the liquor in which the cabbage has cocked round it in the serving-dish.

SOME SOUP RECIPES

Potato always makes a simple and efficient thickening for soups, and here are four recipes which may be useful.

Turnip and Potato Soup.--Cook four turnips and two large pota-- toes in three pints of water until they are soft, Pass through' a sieve, and add a gll of milk, a small piece of 'butter, pepper, salt, and a teaspoonful of finely-chop- ped parsley, Serve with fried

bread croutons.

Appledore. This American soup is made by adding two or three tablespoonfuls of tomato ketchup The to an ordinary potato soup. addition is made before serving.

Green Pea and Potato Soup.--- Quarter a pound of peeled pota-

BAKED LAMB CHOPS

lamb chops cut 1 in: thick

1 cup sliced onions

3 tbsp. shortening

4 cups sliced potatoes.

2. tsp. salt

tsp. pepper

C

in the

2 cups canned tomatoes Baute the chops on both sides and when brown place bottom of greased pan or casse- role. Pour the drippings отег the chops Baute the onions in the shortening until soft and mix them with the potatoes. Season, wih salt and pepper. Cover the lamb chops with vege tables and pour the canned to- matoes over them. Cover the casserole and bake 2 hours in a

· hot oven.

PORK AND CELERY AU

GRATIN.*

2 cups cold roast pork

14 cups white sauce

1 cup celery, diced

1 cup bread crumbs

4 tbsp butter.

Paprika Green pepper

Salt and pepper

Dice: the

the cold roast pork and combine it with the white sauce. Add diced celery, season with paprika and salt and pepper. Put in a baking dish. Cover wth buttered bread crumbs, and decorate wth stripe of

+

toes and put them into three pints

of boiling water with the white part of four small leeks cut in thin slices. Cover and bell gently for half an hour, then add a small tin of green peas. Rub all through

a fine sleve, bring the "purec" just to the ball again, and finish it, of the fire, with a few small pieces of buttër,

Quick Potato Soup-For this you must have some good well- « flavoured white stock. Beat the stock, and then grate into it a few peeled potatoes. Stir well. bring to the boll, and cook for ter minutes only. Sprinkle in a little chopped parsley at the last mo- ment, if you wish.

A Novel Potato

Salad

When next

you are

making

potato soup, let me suggest this charming and, as far as I know, novel potato salad to you.

first. The salad

Take your pared potatoes and using one of the little noisette potato scoops (that is, one which makes little potato balls of the size of a hazel nut), cut out as many balla as you want.

Put them into a saucepan, just cover them with cold salted water bring them to the boil quickly, and then

Dissolve one pound of sugar in four ounces of honey three table- spensful of water and one-elghtn teaspoonful of cream of tartar In a saucepan and slowly cook till the thermometer registers. 280 or the "crack" degree. is reached. Have ready the whites of two eggs stly beaten in a large flat dish and pour the boiling syrup slowly 'on beating vigorously. Add essence of Vanilla and, a tea- spoonful of grated coconut and continue to beat till thick. Turn into a buttered pan and leave over-night before, cutting up.

How To Make Brown.

Stock.

The colour of Brown Stock is due to the preliminary trying. which is essential Shim of beef and of veal are the best meats for making this stock, as the coar- seness of the meat and the large proportion of tissue between the Abres makes a good gelatinous stock. A better stock results f halt beef and half veal are used. The amounts given here are for two quarts of stock. A simpler re-. cipe will be given hext week.

FIRST THE BONES

川

Recipes to Remember

This is a change from ordinary potato soup and worth trying. Stew a chopped onion in a table- spoonful of lard without letting it brown, then add a teaspoch/ul of paprika pepper and four me- alumsized potatoes cut in, small cubes. Go, on frying for a little while, still without browning, add a sprig of parsley and a. quart of Water. Season with salt and simmer until the potatoes are soft. Do not mash them. Add n tablespoonful of sour cream, and stir in two more as the soup comes to table..

Apple Charlotte

When next you are making ap- ple charlotte line your mould with slices of bread-and-butter, spread these inside as

thickly

as possible with golden syrup, and fill up middle with alternate layers of apple puree and bread- crumbs.

New Err Dish

Butter a Areproof dish lightly and spread over the bottom some cooked and well-drained: Brussels sprouts, pressing them well down. On top of these break as many eggs as you need, put the dish in the oven, on the bottom shelf, and let the eggs cook until the whites are just setting. Then cover them quickly with a creamy cheese sauce, sprinkle this with some Enely grated cheese, put the dish at the top of the oven "and brown it lightly and quickly so that the eggs do not get hard.

(The is a good, way fo using.

tinted Breads sprouts.

LEMON CHEESE PIE

1 cup sugar

4. tbsp, flour separat

1 cup water

4 eggs

cup grated cheese

Few grains salt

1 lemon, Juice and ring

Mix sugar and flour together. Add a little of the water and mix until smooth. Add beaten egg yolks and mix well. Add the re- maining water and cook over hot water until thick, stirring con- stantly, Coyer and cook 10 min- utes. Remove from fire, add cheese and· stir until melted, Add salt, lemon juice and grated rind Pour into a baked plain

or cheese pastry shell Cover with a meringue by beating the 2 egg whites until stiff and add-

Bone four pounds of meat (all "shin of beef, or half beef and half

veal), put the meat aside, breaking cup sugar gradually. Bake

up the bones as small as possible and brown them slightly in the oven with a little stock, keeping them moving with a little stock. keeping them moving' now and then. Now put them into a large saucepan with six ounces of, îne-, ly-chopped carrots and the same amount of onions," previously browned in butter. Add a bouquet of parsley, celery, thyme and bay- leaf, and two and a half quarts of cold water. Bring to the boll," skim well and cook gently, for twelve hours with the lid half on. Remove most of the fat, pass the liquor through a sieve and let it Cool.

BROWNING PROCESS

Now brown the meat, cur in large cubes, in a little tat Remove the fat, add a gill of the stock from the bones, put on the lla and simmer until the stock bas very slowly and carefully, test-nearly disappeared, turning the. ing them now and again for softness.

cook" them

When they are nearly, but not gülte, done, pour away all the water and finish drying and cook-. ing them on the side of the stove. Let them get cold, and dress them as a potato salad in th emanner -you like best..

These little balls while hat are, as I think I have mentioned be- forevery delicious for garnish- ing certain soups.

The reason for suggesting potato soup is, of course, because you will have a great deal of debris after scooping operations. You will not want to waste all, this, and potato soup of some sort (with leeks for preference) is the only solution.

pepper.

Bake in a moderate oven until the crumbs are well browned.

meat cubes over frequently." Then add the rest of the stock, four ounces of lean ham or bacon, the,, same of fresh pork rind, and boil gently and regularly on the side of the stove unit the meat" is cooked, about an hour and a half. Then remove the fat and strain the stock into a basin.

in a moderate oven 20 minutes or until broWIŁ,

MAYONNAISE

2 egg yolks

2 tsp. salt

2 tsp. mustard

2 tsp. powdered sugar

Dash cayenne

2 cups salad oll

24 thap, vinegar

Have salad bowl, rotary eg beater and ingredients chilled, Beat egg yolks til light. WhIP in the dry ingredients. Add a few drops of off and beat into the egg mixture, "Continue adding the oil and vinegar very slowly beating thoroughly until the mix- ture thickens. Beat to the de- sired consistency.ede

QUICK APPLE MERINGUE PUDDING

Cream cup butter and i cup sugar, add beaten yolks of 2 egMS, 1 cup thick apple sauce, julee of 1 lemon and grated rind. "Roll package of rusks fine and put 3 of them in a layer in a thickly buttered loose bottom layer cake. pan. Spread apple mixture over this Beat egg whites stiff and apple mixture. Sprinkle with remaining crui led: rusk, dot with remain butter and bake in oven for 20 minutes,

Note that stock should never be salted. As it is never served as it ig the salt is added afterwards, If salt is added at this stage, any preparation, in which it is used afterwards will probably be much > place over too salt.

GRAHAM CRACKER PIE CRUST

ickers and mix

and

13 cups cream cracker crumbs

the and

for sever

hours before Alling

cup powdered sugar

cup butter (scant)

It's EASY to Catch COLD or FLU

when TRAVELLING

'ASPRO'

WILL PROTECT YOU

ERMS are no respecters of persons. Wherever you GE

travel you cannot tell the moment you are likely to catch a cold—or even the 'Flu. The proved protection . is ‘ASPRO." At the slightest sign of sneezing—sore throat-feverishness, etc., take ‘ASPRO according to the directions in the packet. Quick relief is assured, because ‘ASPRO' expels the body poisons through the pores of the skin, and, therefore, restores one to normal health by eliminating such poisons and not suppressing them. Furthermore, ASPRO is safe,

·sure and certain-it neither harms the heart nor stomach, and i conforms to the standard of purity laid down by British Pharmacopoeia-the guiding authority of the medical profession.

BUY A PACKET TO-DAY FOR PROOF.

STAUNCH BE LIEVER IN 'ASPHO' NOW........ SCEPTICAL AT

* FIRST!

Dear Sirs,

23 Roseberry Stre

..Roselle, N.S.W.

I thank ASPRO" Tablets for

·· warding off Laduenza from my little boy, red ting, as well as mrself, when my wĩa, who was then an unbeliever in them, re- fused to take them, and finished up in hospital with doubla prEN -- maria,

colds, but he were getting sloppet them with "ASPRO" and nothing else.

· My wife la a staunch advocate for their use, now, and takes "ASPRO" at the first sign of cold. Wahing" "ASPRO. and their inventor all the good back they deserve.—I am,

Yours thankfully, (Sgd.) I WILČIASIS.

MOFFAT

Choose

Moffat

...

and you have the smartest, best and most simple

operate,

to

stove that is designed to give the modern house wife the finest that science and skill can produce,

On sale at

Always Keep 'ASPRO' in the

Home for:

Headache Rbeuinatism Sleeplessness Toothache

Influenza Earache Colds.

Malaria

Sciatica. Gout

Lumbago

Dengue Asthma Neuritis

Sore Throat Neuralgia Hay Fever Feverishness Irritability Temperature

Alcoholic After Effects 'ASPRO" Gives Grear Relief to Women "when

Depressed

13F/34.

Stubborn Cold

· Goes --- PROOF!

1.

Dear Sir

4 Header Street,"

Willameting n.

for your bad

certa way to elect a cane bi the Basty COLD, with which I had been buiting for, three wake, dwing whew! - as many other infallible veDOČIES: On Thursday 1st | cariad que your: advice to the Jetta, and '2' zond király bellred the hey that, on Saturday morning I woke up with no Cold left, now did cough, through the night as I had bot be the habit of dolara Al though I have · used ASPRO with, excellent results

can say positively and with very moch, appreciation, that your 29- aurance that ASPRO would break up a Cold or the "TS AN 24 hour if the directions www properly observed, has been co- clusively proves

Yegra faithfully, 45ed3 War. G. XULCHISON.

Three ASPRO' Tablets and Hot Lemon Drink WILL SMASH a COLD FLU ATTACK in ONE NIGHT

ELECTRIC STOVES

SHEWAN, TOMES & CO., SOLE AGENTS

sational Bank

Ice House Stre Hong Kong,