1935-08-01 — Page 3

J

.2

Page

STAPLES

Five New Ways To Make

Meat Courses More

"

Interesting

BRAISED ROUND STEAK WITH

VEGETABLES

2/3 cup four

#teaspoon salt

1 teaspoon pepper

pound round steak

2 tablespoons hot fat-

6 small potatoes," peeled "

+

6 carrots, sliced

LIVER EN CASSEROLE

pound sliced ver

Flour

3 tablespoons hot tat

HONG KONG DAILY PRESS, THURSDAY, AUGUST 1, 1935.

SURPRISES

2 tablespoons chopped onion.

1 tablespoons flour

cup evaporated milk diluted with

eup cooked or canned carrots

3

cup liquid of vegetables

}

cup evaporated milk diluted with

cup water

Pinch soda

Mix flour, salt, pepper together. Pound with saucer into steak Brown wel in skillet in hot fat: Surround with potatoes and car- rots. Pour milk, water and sods over all. Cover and bake in slow Oven 275 "degrees F. 11 hours. Un- cover and bake hour longer

CREAMED DRIED BEEF

1 ta' espoon butter

2 tablespoons flour

Few grains pepper

1 cup evaporated milk diluted

with

1 cup water

2 cups, dried beef, shredded Melt butter in top of double- boller. Blend in flour and pepper. Stir in slowly milk and water. Cook ten minutes, stirring fro- quently, Add beef. Heat tho- roughly and serve on toast or baked potatoes. (If dried beef is:

too salty cover with boiling water

for 5 minutes, then drain.)

BEEFSTEAK PIE

1 tablespoon minced parsley

1 tablespoon chopper green

pepper

1 small onion, chopped

13 tablespoons bacon fat

3 tablespoons four

1 cup meat or vegetable stock

1 cup evaporated milk diluted

with

cup liquid of carrots

2 cups cooked beef, cubed

cup cooked potatoes, diced

cup cooked or canned car. rots, diced

Mix parsley, pepper and onion in saucepan. Cook slowly two minutes in bacon fat. Blend in flour. Stir in stock, milk and carrot liquid. Put beef. potatoes. and carrots into greased casserole or individual ramekins. Pour sauce over meat and vegetables. Top with biscuit dough. Bake in hot oven, 425 degrees F.. 20 minutes or until browned.

BUTTER CAKE

cup sugar

2 eggs

1 teaspoon vanilla extract

2 cups pastry flour

3 teaspoons baking powder

teaspoon salt

*2/3, cup milk

Cream shortening, add sugar slowly, beating in well. Add un- beaten eggs one at a time, beating well after each egg is added. Add vanilla extract. Sift together dry Ingredients and add alternately with milk to frat mixture. Bake In- greased Ipaf pan in moderate « oven at 350 degrees F. about one. hour or in greased layer cake pana In moderate oven, at 375 degrees Fabout 25 minuter

METHOD II

Cream shortening; add BURAY slowly, beating in well. Add well- beaten egg yolks and beat until well, blended. Add vanilla ex- tract. Sift together dry ingredi- ents and add alternately with muk to frat mixture. Mix in stiffy beaten egg whites tho- roughly. Bake in greased four Dan in moderate oven at 350 de- grees F. about 1 hour or in greased layer cake pans in moderate oven at 375 degrees F. gbour 25 minutel.

1

1 cup cooked or canned peas,

!

1 cup cooked, diced potatoes

teaspoon salt

Leaspoon pepper

acup dry bread crumos, bu

tered

j

Roll slices of liver in flour and brown in hot fat. Remove ver and cut into cubes. Brown chop- pea onion in same fat. Blend in flour. Stirring 1 tablespoons constantly, add milk and vege- table liquid. Mix carrots, peas, potatoes, salt and pepper. Ar- range liver, vegetables and sea- sonings in layers in casserole. Pour gravy over all. Top with buttered bread crumbs. Bake in moderate oven 350 degrees F. for 35 minutes,

DEVILED STEAK ·

1 pounds ground beer

1 cup evaporated milk

1 teaspoon sail

1 teaspoon pepper

12 slices bacon

2 tablespoons hot fat

6 slices pimiento cheese

1 cup polling water

1 tablespoon" four

2 tablespoons cold water

M'x ground beef, milk, salt and pepper thoroughly together, Shape into six cakes. Wrap cakes in.12 slices baccn. Secure bacon with toothpicks, Brown meat well in

hos fat. On top of each cake. place a slice of pimiento cheese. Add boiling water, cover quickly; and cook 15 minutes. Remove meat Mix flour and cold water to a thin paste, Stir into, liquid in pan to make gravy.

FRESH GINGERBREAD

-

1/3 cup fat

1 cup sugar,

2 eggs

2 teaspoons cinnamon

1 teaspoon cloves

1 teaspoon nutmeg

1 teaspoon ginger

teaspoon salt.

cup molasses

1 cup warm water

2 cups flour

1 teaspoon soda

1 teaspoon baking powder.

Cream fat and sugar. Add rest of ingredients and beat 2 minutes. Pour into greased shallow pan. Bake 25 minutes in moderately slow oven. Cut in bars and serve.

Whipped cream, orange or le- mon sauce can be served with gin- gerbread to make a more "festive" d'essert,

GOLDEN GLOW COOKIES

+ cup butter

1 cup sugar

2 eggs

3 cups flour

Grated rind-1lemon Grated rind-1 orange

2 tablespoons orange juice

2 tablespoons lemon juice

1 teaspoon baking power

4 teaspoon soda

1 teaspoon salt

Cream butter, work in the sugar gradually; cream thorough ly. Add beaten egg; beat vizo- rously. Add grated rinds and Juices Add dry ingredients sifted together. Mix well. Shape Into long rolls about 2 inches in diameter. Wrap in wax paper. Chill. Bince cookies paper-tin: bake on oiled cookie sheet at 375" for 10 to 12 minutes.

CREAMED EGGS WITH"

PIMENTO SAUCE

4 lb. Kraft Pimento CheeseTM

rubbed through grater

& hard boiled eggs

6 slices toast

3 tablespoons butter

3 tablespoons flour

1 cups milk..

teaspoon salt"

1 teaspoon chopped parsley

Melt the butter, add flour and salt, and stir until well mixed: add the milk slowly, and cook well stirring constantly. Add Pimento Cheese and beat until smooth. Afrange alices of toast Da a hot platter, pour a little sauce on each plece, cut eggs in half and place on toast, allowing one egg to each slice of toast. Pour over the rest of sauce sprinkle with parsley and serve at once.

STUFFED TOMATOES

A LA KRAFT

6 medium size tomatoes

14 cups fresh bread crumbs -1 cup sheedded Cheese

Salt and pepper Celery salt

Cut a small slice off the top of each tomatoe, Scoop out the centres and fill the shells with a mixture of tomato pulp and re- maining ingredients with season- ing to taste. Top with a generous sprinkling of Shredded cheese and bake in a moderate oven un- til the cheese is melted.

SALMON LOAF

, 1

1 lb. fresh cooked salmon, or 1

tin of salmon

1 cups shredded cheese 1 egg

3 tablespoons milk

1 tablespoon melted butter 1 teaspoon salt

Few shakes pepper Bread Crumbs

Remove bones trom fan and fake it. Add shredded cheese, beaten egg, milk, melted butter, salt, pepper and enough crumb to stiffen the mixture. Mix well and form into a loaf in a baking pan, Cover with bread crumba and sprinkle with melted butter. Bake in a moderate oven, un-

til a golden brown. This may. be served hot from the dish or allowed to cool and cut in slices tor a luncheon or supper dish. Garnish with parsley and sliced lemon.

CHEESE PIE

Line a tart tin with pastry roll- ed very thinly. Place slices of Cheese on this, using about + lb. Just smear with mixed mustard or if preferred a small sprinkle of cayenne pepper. Take 4 eggs and bread them one by one very carefully and slip them whole on top of the slices of Cheese. Cover with pastry, rolled thinly. and cake. By the time the pastry is done the eggs will have set and it is a delicious dish served hot.

PINEAPPLE NUT REFRI- GERATOR CAKE

24 cups graham cracker crumbs

1 cup chopped walnuts.

1 cup crushed pineapple

1 egg, beaten:

1 cup sugar G

+ cup butter

3 teaspoons cream

Few grains salt.

Cream botter and sugar; add egg salt, cream and pineapple. Line oblong pan with oiled paper. Cover bottom 1 inch thick with with crumbs Pour in 3 or 4 tables" spoons pineapple juice and 1 cup of pine-apple, Sprinkle with chopped nuts. Repeat layers twice. Cover with wax paper Chill 24 hours in Gibson, Berve, with whipped cream. Berves 8 to 10.

Fruit Gelatin Desserts

PEACH DESSERT

1 package orange gelatin'

I cup cold water

1 cup cold water

1 can halved peaches

Dissolve gelatin In boiling

Chill water: add cold water. Drain' syrup from peaches. Place peaches with cut side down muf- fn pans or individual molds' and ' pour over each the gelatin mtr. ture to just cover the peaches. Chill until Arm. When ready to serve turn out on plate; fil hol- low of each peach with whipped стеят.

CHOCOLATE SOUFFLE

1 package orange or lemon ge-

latin

1 cup sugar

1 cup boiling water

egg whites

«3 squares unsweetened choco-

late

2 teaspoons vanilla extract Dissolve gelatin and sugar in boiling water. Cool. Beat egg whites very stiff and dry, When gelatin mixture has become syrupy but not very thick add gradually to egg whites, beating In after each addition Add melted chocolate, beating in 'very thoroughly. Add vanilla. Set in pan of cracked tee or very cold water and beat with spoon until thick enough to hold its shape. Place in a mold or angel cake tin and chil

Serve with whipped cream, sweetened and flavoured with vanilla.

ORANGE DATE JELLY „

1 package orange gelatin

1 cup boiling water

1 cup chopped dates ́

1 cups cups cold, water

teaspoon salt,

Cook dates in a double boiler with 4 cup of the cold water un- til they are reduced to a paste. Cool. Dissolve gelatin' and salt in the boiling water, Add remain- der of the cold water. Cool When gelatin begins to thicken,

mix in the date paste, pour into small molds and return to chill. Serve, with top milk or whipped

cream

14

SPANISH DESSERT

וי

1 package orange gelatin.

1 cup boiling water

2 cups mil

cup sugar suga

teaspoon salt

2 egg yolks

2 egg whites

cup marashing cherries cut

in small pieces

cup candled pineapple, cut in small pieces

Scald milk, sugar and salt in double boiler. Pour slowly into slightly beaten egg yolks, stirring continually. Return to double boller and cool until mixture. thickens and forms coating "on spoon. Cool. Dissolve gelatin in boiling water; cool. Set in pan of ice or very cold water and stir until mixture begins to thicken. Add cold, custard mixture, and stiny beaten egg whites...

Beat until thick as whipped Pile inta cream. Fold in fruit. sherbet glasses or mold in "imall forms; chill until firm Bèrve. with whipped cream. If "de- aired cup chopped nuts vor-3 tablespoons candied orange peel, cut in very small pleces, may also be added.

ROYAL COCONUT CREAM

I package orange of lemon ge

latin

1 cup boiling water:

2 cups milk

eup sugar,

1 teaspoon salt

- 1 egg yolk

1 cup grated coconut

1 egg white

Make custard by adding sugaz, and salt to egg yolk and mixing in the muk. Cook, in double boller. stirring until custard thickens; then set aside to cool. Dissolve gelatin in boiling water: cool, set in pan of ice or cold water. When dessert begins, to thicken, beät "in cold custard, coconut and beaten egg white, Pour into molds and chill. Serve plain or with milk or

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of

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Wrecks of institty, and pain can be definitely.

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ASPRO

IS THE SAFE MEDICINE

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National Commercial Bank Building, Ice House Street, Hong Kong,

COOKED SALAD DRESSING

Put in double boiler

1 tablespoon butter

1 tablespoon flour.

3 teaspoons sugar

1 teaspoon salt

1 teaspoon mustard

Dash of red pepper

Mix together and stir from the bottom until it boils, then add 1 beaten egg and one scant-cup of milk. Cook until smooth and thick Last add 7 cup vinegar, putting in a little at a time.

HONEY DRESSING

tablespoons atrained honey tablespoons lemon juice Blend the honey and lemon Juice beating well This is an excellent dressing for fruit salads.

FRENCH DRESSING

teaspoon salt

teaspoon paprika. teaspoon dry mustard.

2 tablespoons sugar

4 tablespoons vinegar

cup salad oli

SALAD DRESSINGS

There are numerous prepared salad dressings on the market but while they are a real aid. you'll find that the dressings you make at home have a favour that equals, if it does not surpass that of the prepared product.

Mix ingredients in a bottle, Cork lightly and shake for three min- utes. Chill and store in refrigera- tor, shake before using. To add garlic flavour rub the salad bowl with a clove of garl'e before put- SOUR CREAM DRESSING ting in the salad greens.

RUSSIAN SOUR CREAM.

DRESSING

thick 5 tablespoons

Beat together until smooth and

tables

1/3 teaspoon

whip the cream-unti

vinegar

paprika, a

of minced chives.

ter cress or cucumber saled.