1935-06-06 — Page 3

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BEEF LOAF

2 lbs. lean beef

1 cup diced salt pork

4 tbsp. four

1 cups milk

1 cup chopped parsley

cup choped onion

1 cup dry bread crumbs

2 tsp. salt

1 tsp. pepper

HONG KONG DAILY PRESS. THURSDAY, JUNE 6, 1935.

STAPLES SURPRISES

Put the meat through a grinder. Fry the diced salt pork unti brown and crisp and remove pieces from the pan. Make a sauce of the four and 3 table- spoons pork drippings. Cook parsley and onlon a few minutes in the rest of the pork drippings. Add this to the bread crumbs and seasonings. Combine all in- gredients and use the hands to milx. Lay a piece of heavy paper in an open roasting pan, Mold the meat loaf on the paper. Bake in moderate oven for 11 hours. Do not cover the pan and do not add water. Remove the "meat loaf from the paper and

serve or chill, and serve in thin. slices with watercress garrish.

4

Pea Timbales, Mushroom Saute

I cup pea pulp

1 teaspoon salt

Few grains pepper

Grating of onion

2 tablespoons butter

2 eggs

Mushrooms

Drain most of the liquid trom Ireshly cooked peas and rub Through a sieve. Add salt, pep- per, onion, butter and well-beaten egga Pour into greased timbale molds, place in a pan of water and bake in a moderate oven un- tli arm. In the meantime saute peeled fresh mushroom caps unti light brown, sprinkle lightly with flour, stir until the Bour browns, then add enough water to cover bottom of the pan as the mixture thickens. Unmold timbales onto Serving plate and pour around them the sauted mushrooms.

Salmon Appetizers

Chop smoked salnon very Ane and mix with butter to make a ...

pasta, add hard boiled egg. chopped fine, to the paste and spread on pumpernickel or rye

bread

Stewed Tomatoes Creole

To one quart of stewed toms- toes add one small onion, sliced: one green pepper, chopped, and salt and pepper to taste. Cover and cook Tery slowly until cooked down about one-third.“ This may be done on top of the stove or in a slow oven, · Add 2 tablespoons of butter and i tea- spoon chopped parsley. A tew chopped cooked mushrooms may be added just before serving.

Cucumbers in White Sauce

Select the largest, cucumbere arid pare them thinly, then halve and quarter them lengthwise and cut them in 2-inch pieces. Saute them in"Butter or other fat to a very light brown, then cover them with a creamy white sauce and simmer over hot water unti tep- der. Beat one egg with a little cold milk and fold it carefully into the sauce and continue to simmer for a moment. Season and add a pinch of mace and re- move from the fire.

Spinach Au Gratin With Bacon

Boll th Just enough water to keep from burning à peck spin- ach Drain well, chop fint and add 2 tablespoons fat and salt and pepper to taste, 1 well-beaten egg, a dash of nutmeg and i cup rich milk: Arrange in layers in baking dish, placing between layers, thin slices of bacon cooked until crisp. Cover the top with soft bread crumbs, and · grated: cheese. Bake quickly until brown.

FROZEN DISHES

If you want to bring a meal to

a satisfying conclusion, give it a "dressed-up" air, serve * frozen dessert! These are particularly "special" and will mark you as a skilful hostess.

Grape Marshmallow Sherbet

20 marshmallows"

cup water

li cups grape juice

2 tablespoons lemon juice;

3 tablespoons sugar

2 egg whites

Place the marshmallows in the top of a double boiler over bolling water. Add the water and cup

of the grape juice. Hea; until the marshmallows are melted, stirring frequently. Remove from the fire, add the lemon juice, the remain- ing grape juice and 2 tablespoons of the sugar. Pour into the re- frigerator freezing pan and chill. Add the remaining 1 tablespoon of sugar to the beaten egg whites and combine with the chilled mixture. mixing „Freeze.

thoroughly.

Peach Mousse

1 tablespoon gelatine

Juice lemon

1

cups peach pulp

2 tablespoons boiling water

3 teaspoons sugar

cups whipped cream

2 tablespoong cold water

Soften the gelatine in the cold water and dissolve over bolling water. Add the lemon juice, peach pup and sugar. Chill in automa-

rerrigerator, and then fold in the cream which has been beaten to & custard-ke consistency. Pour into the tray of the auto- matic retrigerator or into individ- uat molds and allow to chill until

set,

Orange Cream Sherbet

Mix a few gratings of orange rind with cup orange juice, 1/3 cup sugar, 2 tablespoons corn syrup and a few grains of salt. Add 1 teaspoon gelatine soaked and dissolved in 2 tablespoons waler. then add slowly to cup milk and chill until thick. Add I cup cream beaten stiff. Freeze.

Scalloped Mixed Vegetables

2 cups milk

4 tablespoons butter

teaspoon salt

3 cup cooked carrots

1 cup cooked sliced or diced

potatoes

cup cooked peas

cup grated cheese

Melt the butter in a saucepan and add the flour, stirring gmooth-- „ ly add the milk slowly, stirring all the time. Cook until the mix- ture is creamy, stirring constant- ly. Rub a casserole with short- ening. lay the vegetables in al- ternate layers, pour the white Bauce over them, sprinkle the cheese on top and heat in a mod- erate oven for 20 minutes.

4

DEVILED STEAK

1 flank steak

1 large onion

2 tablespoons butter

2 tablespoons flour

1 teaspoon salt

❘ teaspoon pepper

teaspoon paprika.

1 teaspoon dry mustard

2 tablespoons cider vinegar

2 cups pineapple juice

Malt the butter and brown the. Aliced onion, remove onion and brown the steak which has been cut into pieces (about two by three inches) and rolled in flour, Add remaining flour, brown slightly, then add seasonings and Hot pineapple juice. Cover closely arid simmer for several hours or until steak is tender.

1

Frozen Pineapple And Marshmallow Salad

cup whipping cream

1 cup mayonnaise

3 cups diced, canned pineapple

drained

1 slice pineapple quartered.

12 marshmallows, quartered

1 cup shredded coconut,

. Whip the cream and fold in the. mayonnaise. Combine the 'diced ¦ pineapple, marshmallows and co“ coanut and fold into the mayon- naise mixture. Freeze in the truy of an automatic refrigerator. Un- mold on a platter of crisp lettuce and garnish with pineapple slices, quartered..

PINEAPPLE AND CUCUM- BER SALAD

2 tablespoons gelatinė

cup cold water

1 cup sugar.

1 cup boiling water

cup shredded pineapple

1 cup whipped cream

1 teaspoon salt

cup vinegar

Juice lemon

1 cup diced cucumbers

cup mayonnaise

Soak gelatine in cold water 5 min.

Then dissolve in boving water. Add salt, vinegar and le- mon juice let cool. When it be-. gins to thicken add cucumbers and pineapple, pour into mold, place in refrigerator. Arrange on lettuce leaves, garnish with ma yonnaise to which whipped cream has been added and sprinkle with paprica.

MAPLE PARFAIT

cup maple syrup

4 egg yolks

few grains salt -

1 teaspoons vanilla

1 cup cream

Pour maple syrup slowly over well beaten yolks. Cock on low slow heat till mixture coats the spoon, then place in refrigera- tor and when chilled add salt, vanilla

cream.

and fold in whipped Serve in tall parfait glasses garnished with whipped"

cream.

Lime or Lemon Ice

Cook 2 minutes

cup sugart cup white corn syrup, I cups of water, 1 teaspoon gelatine. Add 1/3 cup lime or lemon juice and a few grains of salt. Cool, freeze. stirring occasionally until mushy. Serve by itself cr in half melons or on chilled cut-up frult.

Buttered Artichoke

Drain

Hearts

liquid from artichoke hearts. Heat in a little browned butter and season well with salt and pepper. If desired a little paprika insy be sprinkled over them Allow 3 to 4 to each ing.

Apricot Sherbet On ¡Angel Cake

serv-

2

Drain the contents of 11,cans of apricots and to the syrup add 11⁄2 tablespoons corn syrup and. 18 marshmallows. Steam in double boiler until the mar- shmallows are dissolved, .... CoỒI, add the apricots which have "been passed through a sieve, and 11 tablespoons of lemon juice. Pour into the refrigerator tray and stir occasionally until it be- gins to freeze. Then fold in 3 egg whites

s beaten stiff with 3 table- spoons of sugat, and continue freezing, stirring now and then to prevent the formation of cry- sta's, Berve on anget cake.

WAYS TO COOK

CHICKEN

FRENCH ROASTED CHICKEN

Baste Stain

Stum à fine fat fowl with any" desired dressing and lard the fowl with bits of bacon. frequently with consommé. the sauce: add some chopped parsley; one onion, minced; the giblets, chopped fine; one cupful of bread-crumbs; and the juice of an orange. Ben, strain again, und serve with "watercress salad..

TRUFFLED CAPON Prepare a fowl for roasting. Make a torcemeat of one pound of

sliced truffles, two 'small onions, salt, pepper, some thyme. ore bay leaf, a bit of garlic_and" two pounds of cooked. chopped chestnuts which have been peeled and bolled in stock. Lard the capon with bacon and roast it. Serve with cream sauce which oysters and mushrooms are cooked.

P

in

CHICKEN A LA PARMENTIER

Cut a fowl into medium-sized pieces. Place them in a sauce- pan with a lump of butter pep- per and salt. Let them slowly colour on both sides for about ter minutes add a number of small peeled potatoes and a few little onions. Add one half pint of water, cover the saucepan tightly and let the contents stew over a slow fire. Add chopped parsley when ready for serving..

up.

VIENNA FRIED CHICKEN'

"Prepare a chicken and cut it Then cover for three hours with a mixture of lemon juice, live oil, a bay leaf, parsley and seasoning. Drain, dip.each piece of chicken in

egg and

bread- crumbs. and fry until brown. Make a cupful of stock with a cupful, of rich milk, the yolk of

one

egg and about ten saval mushrooms. Season and simmer gently, and pour round the chicken, first adding the juice of one lemon and a little chopped parsley.

When

BROWN FRICASEE CHICKEN

Prepare a chicken as for stew- Ing. Put two tablespoonful butter into a saucepan. the butter is hot put im the breasts of the chicken, flesh side down, and cook quickly. Remove them, but do not let the butter get brown, mix in two table- spoonful of four, add one pint of water or stock. one level tea- spoonful of salt, two bay leaves and one tablespoonful of grated union. When the mixture has come to the boil add the chicken, putting the rough pieces, like the rack and the back, in the bottom. then the dark meat, and the white pieces on top, flesh side down. Cover the saucepan and simmer gently for one hour. When

tender. take out the chicken. Remove the fat from the surface of the sauce,

take from the fre, add the yolk of spoonful of cream, and strain oze egg beaten with four table-

this Over the chicken.. Dust with chopped parsley.or finely chopped celery. Garnish the dish with tiny milk biscuits and serve currant jelly with each portion, CHICKEN PIE WITH GREEN PEPPERS

Cut up two young chickens Place over the fire with enough hot water to cover them and cook unt tender. Then add three chopped green peppers and one cupful of mushrooms. Boil a few minutes and thicken with a little Lour

Line the sides of a four to six quart pan with a rich baking powder biscuit dough, about a quarter of an inch thick. Four in the chicken, season with sait, pepper and butter, and cover with a thick crust which has a hole in the centre about the size of a teacup Bake one hour in a mo- derate oreus.

four'

SUPREME OF CHICKEN

Chop the breast and second joints or an uncooked chicken very ane, Beat

eggy separately, adding one at a time to the chicken and stirring unti the mixture is smooth. Add one але a third cupsful of thick cream and season with salt and pepper. Turn into buttered moulds and bake in a pan surrounded by bot water. Place buttered paper nver the moulds and bake twenty minutes.

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