1935-06-27 — Page 3

Page

STAPLES

Emergency Meals

FOR

UNEXPECTED

GUESTS

a

41

Friends sometimes have knack of dropping in on us" un- expectedly. What can the far- der produce for a meal? Those simple quickly made, dishes.

HAM CROQUETTES

Soon prepared and cooked. Mince or chop finely the re- mains of cold ham, and half the quantity of cooked potatoes. 2 hard boiled egg chopped finely. two teaspoonsful of chopped par- sley, and a pinch of thyme.

Season with pepper and salt, bind together with a beaten egg. then form into croquettes. Brush over with the beaten egg, sprin- kle with breadcrumbs, fry in hot Tat until a golden brown, drain well, and serve with fried bread.

POTATO OMELETTE

Another quick dish for when. friends drop in. This omelette goes well with fried bacon or cutlets. - Mix two tablespoonstul

of mashed potatoes with a bea- ten egg, season with pepper and salt and a pinch of chopped par- aley. Beat well together, then heat a small nut of butter in a pan, and pour in the mixture.

Fry gently. lift the edges up with a knife, and when nicely browned, fold over and serve at · unce with fried bacon.

ד :

A filling of fried tomatoes plac- ed in the potato omelette is de- licious

SAVOURY EGGS

When quick cooking is demand- ed; make this.

Butter fireproof dish., put' a layer of mashed (with butter) potato. Then put in halved hard- boiled eggs, with the fat rounded sides down, cutting a sciall piece off to over

grated

make them stand. Pour

a little white sauce, with cheese added, sprink-

le with fine breadcrumbs, and chopped parsley. Brown "under the grill for a few minutes,

LIGHT DISHES

For Buffet Suppers

'An appetizing little buffet sup- per is often preferred by the family to the more elaborate din ner. Here are some suggestions for excellent main dishes 'which, though suficiently substantial, are yet easily digested.

Two hot egg dishes which are easy to prepare...For the first al- low for each person two eggs. a tomato, one ounce cheese, half an ounce of butter and half, a kill

of cream.

41

Butter a flat earthenware dish which is large enough to hold the eggs. Shred the cheese and place it in a layer on top of the butter. Break the eggs on to this, keeping". them whole. Halve the tomatoes and arrange these between the eggs, sprinkle with salt and pep- per, pour in the cream, cover. fairly thickly with grated Par- mesan cheese, and cook in a hot oven for four or five minutes.

The second is equally simple... Allow for each person two eggs, half a gai of cream, a small onion, a gill of milk, half-an ounce of flour.

Bolt the onions in salted water til soft. Drain and cut Into, thin

slices, Melt the butter in a pan, stir in the four, cook for a few. minutes, stirring all the time, then gradually add the milk, still stirring. Add onions, salt and Pepper, and cook for fifteen min- Sutes. Hard-boil the eggs, shell: and cut them into slices, and ar- range in a hot dish."· Draw the onion" sauce away from the fire, add the cream, pour the sauce over the sliced eggs and sprinkle with chopped parsley.

QUICK SNACK

HONG KONG DAILY PRESS, THURSDAY, JUNE 27, 1935.

SURPRISES

Sometimes a hot, savoury snack

is wanted. "Mince any lean mut- ton, beef, or chicken with a lit-

le minced ham. il

I beef is used add a little grat- ed horse radish; if mutton, & lit- tle chopped mint, and with chic- ken use up a little of the stuffing. Season well, heat slightly in a pan with a nut of butter, then spread un smail fancy pleces of toast.

Garnish with sieved hard-boil- ..ed egg chopped parsley or chop-

ped olives.

16 SAVOURY PUDDING

Made with left-overs and tasty tor supper.

Mix together equal quantities of grated cheese and breadcrumbs. season with pepper, salt, smali chopped onion; and a little chop- ped parsley, Add two Deaten eggs and a little milk, our into a butter pudding basin and steam. for 14 hours.

· CHOCOLATE CUSTARD You'll find this will appeal to the children.

Custard made with eggs and "milk or custard powder is delic- lous If two tablespocnsful of cho- colate is added. If you have no chocolate, add a heaped teaspoon- ful of cocoa and a little extra sugar.

r

CHEESE STRAWS

The men folk like these.

They can be quickly made with scraps of pastry left over from mk ng aple, Roll the pastry' ou thinly, and sprinkle with fine- ly grated cheese. Fold into three and roll out again to inch thick- ness. Cut into thin strips. Bake in a hot oven for, ten minutes.

TWO COLD SUPPER DISHES.—

The first of these is Savoury Roli, which may be made from the re- mains of any kind of poultry.

Mince a pound of the meat which has been freed of skin and bone, Mix it with four ounces of minced ham, the same onahity of breadcrumbs, a dessertspoonful of chopped parsley, a teaspoonful of grated lemon rind and a few chopped chives. Add, pepper and sali to taste. Mix well, bind with a couple of beaten eggs, form into a fairly thick roll, put this into a floured cloth and steam for an hour and a half. Take up, drain. leave to get cold, remove cloth. press well, and coat with glaze or fine browned breadcrumbs,

VEAL MOULD-Mix together three cupsful of minced veal,

-lf a cupful of minced ham, one“ and a half cupsful of bread- crumbs, three beaten eggs, a pint of milk two tablespoonsful melt- ed butter two tablespoonsful four a chopped onion, a teaspoonful of chopped sage, and salt and pepper to taste. Divide the mix- ture into small, buttered moulds, put the moulds into a large pan containing balling water, and steam for about an hour. Leave to get cold, turn out, and serve surrounded by salad.

TREACLE TOFFEE

".

TO-DAY'S RECIPE

Walnut Cake

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A delicious party cake is made as follows: Sieve into a mixing- Dowl eight ounces of self-raising flour and a pinch of salt. Beat to a cream six ounces of castor sugar and six ounces of butter. Then beat in three eggs and a tablespoonful of milk, or

four eggs, alternately with table- spoonful of the floor. At this stage beat thoroughly, then light- ly sift in the remainder of the flour; add two ounces of finely · chopped walnuts, Divide the mixture between two sandwich tins and bake for about half an hour in a moderate to hot oven 1360deg.). While the cake is bak- ting make a filling from three oun- ces of icing sugar and an ounce and a half' of butter. Beat until light, add a few drops of lemon juice and cochineal, and an ounce of chopped walnuts. When the zake is baked trim it round the edges, crumble the trimmings, and add them to the Alling, which should be spread between the two halves: Make some icing from six ounces of sieved, icing sugar and two tablespoonfuls of water. Heat gently together until luke-warm, colour pale pink with cochineal, re- move from the heat, and beat well until of just the right consistency. to pour on to the cake and set almost at once. Decorate trie top with walnut halves.-

POTATO CREAM

This is a delightful way of cooking old potatoes which at the end of the season often have an unpleasant earthy taste when holled or steamed in the usual imanner. Ball the potatoes in salted water, together with an onion in which three or four clo- ves have been pushed. Drain and dry the potatoes well; then put them through a sieve. Put back

into the saucepan, add pepper, a little more salt, and some cream. Then beat for several minutes un- til the potatoes are light, smooth. and

creamy. If liked they can then be put into a flat dish sprin- kled with grated cheese and breadcrumbs, dotted with butter, and browned under the grill.

FOR BREAKFAST

A good substantial dish is made from brains and bacon. The brains should be prepared the day before by washing them in salted water; removing any fibres, then "simmering in boiling salted water to walch a little vinegar has been added for twenty minutes. Drain well, then leave the brains pressed 'between two dishes until the fol- lowing morning. Divid them up into convenient pieces, roll in sea- soned breadcrumbs, and fry in boiling fat until brown and crisp. Fry or grill as many rashers of bacon as are required, place on a hot dish, and arrange the brains on them.

Milk Drinks.

3.eggs

'EGG NOG

Pinch of salt

cup sugar

cup berry juice, or

2 tablespoons sherry flavouring

2 cups chilled evaporated milk

2 cups ice water

Few grains culeg

Beat egg yolks until thick and lemon coloured, and whites until stiff. Add salt, sugar and flavour- ing to yolks combine well and add milk and wa'er, Fold in the egg whites, pour inte tall glasses and sprinkle top with nutmeg.

BLACK COW

I cup chilled evaporated milk 1 cup ice water

1 tablespoon sugar

1 teaspoon root beer extract

Dash nutmeg

Dash cinnamon

Whisk with, a Dover beater. Serve with chipped, Ice.

ICED COFFEE AU LAIT

2 cups chilled evaporated milk 3 cups good strong cold coffee

cup sugar

1 cup' ice water

2 tablespoons port.or sherry

flavouring

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Shake vigorously and serve with chipped ice

SPICED MILK

Few gratings nutmeg

Cinnamon or mace to taste

3 tablespoons sugar or to taste

2 cups evaporated milk diluted

with

2 cups ice water

Add spices and sugar to diluted milk, Stir vigorously to dissolve sugar. Serve with chipped ice.

ÇARAMEL MILK SHAKE

2 cup chilled evaporated milk 1 cup ice water Pinch salt

2.

3 tablespoons caramel syrup Shake vigorously and

serve with chipped ice.

Caramel syrup: Dissolve 4 cups granulated sugar in 1 cup water "in a thin aluminum pan, Cover and boli rapidly until syrup be- comes quite thick, Then remove cover and cook slowly and care- fully until the characteristic am- ber color is attained. Draw the pan to the edge of the stove and add 2 cups boiling water very slowly. When water' is added to hot caramel A great lot of stearn is formed and there is dan- ger of being burned). Continue heating until caramel dissolves.

minutes. There should be cups This should require only or 4

syrup. If not, make up with hot water. Pour into a clean jar and keep covered.

+

EXTRA DAINTY

Specially attractive confections are sometimes wanted for a birth- day or other party.

PASTRY CREAM' SLICES.

Light and delicious for teatime. supper, with a real party flavour.

For this you will require half WAYS, TO COOK CHICKEN length.

a pound of black treacle, half a pound of soft brown sugar called pleces, and a quarter of a pound of butter.

Melt the butter in the sauce- pan, add the sugar and treacle. and stir carefully with a wooden spoon till the mixture bolla The reason why a Wooden бробл should be used is because it does not get too hot to hold and the toffee does not burn on it so easily as it does on a metal spoon. Stir slowly and boll the toffee for ten minutes. Try a little in cold water it it hardens at once it is done.

Go

Pour into a buttered tin and when it is cool, but not quite get, press it with a caramel marker, If you have no marker, cut the toffee into squares with a kife. It should break eastly when quite cola,

you place a few graics of rice, in each salt cellar, the salt will not stick in damp weather.

STRAINED CHICKEN OKEA FRAPPE

Braise some", chopped onions; celery 'okra. and tomatoes in butter, then add chicken broth and let the mixture boll for one ande half hours. Strain the. contents into a stone Jar and jet 16 Jelly Serve cold.

ITALIAN CHICKEN

Cook a small chicken, shred the meat into thin, silver-like pieces. Cook half a pound of vermicelli, and drain. Spread upon a platter and cover the vermicelli with highly seasoned tomato sauce Lay the shredded chicken upon it Have ready four sticks of celery and one Bermuda onion, cut fire, which have been seasoned with salt, pepper and a dash of ginger. and cook until brown in a little butter Spread over the chicken and place the dish in the oven to make it very hot (Moisten with a little broth needed).

Roll some puff pastry out even- fr to in thickness and yard. Sprinkle with caster sugar, fold over and press out; Cut into slices, sprinkle with more caster sugar, and bake in a hot oven until brown.

When cold, cut the slices, in halves, spread with raspberry jam and whipped cream. Flace gently together, without pressing out the cream, then sprinkle with Icing augar.

DAFFODIL CAKES Decorative and seasonable on the party table...

Ingredients: 6 oz. flour, 4 DE caster sugar, 4 eggs, 3 oz. butter, a pinch of salt a pinch or two of saffron

Cream, the sugar and butter well, then add the yolks of the eggs, and very gradually the sleved four and salt. Lastly fold in the stimy whisked whites of the eggs the saffron.t

Half all some small paper cases. and bake a fairly bet oven for ten

Cover with lemon icing, with a pinch of saffron #added/

*

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