1935-08-08 — Page 3

Page

STAPLES

CHEESE DISHES

M

Many cheese dishes are sub- stantial enough to serve as meat substitutes. They are varied in character and favour and hence may be use frequently without monotony.

CHEESE PUFFIT

1 cup left-over cooked ham

1 tsp. minced onion

2. tbsp. butter.

2. 1-inch silces soft bread-

2

eggs, separated

4 lb. fresh yellow cheese

tsp. salt

tsp. paprika

1 1/3 cups hot milk

2 tsp. minced parsley

Put ham, and onion through grinder. Pan-fry gently 3 minutes with butter. Arrange in a layer in a deep baking dish rubbed with- fat.", Break bread into small pieces. Silver cheese... Combine bread, cheese, beaten egg yolks and heated milk. Add salt and paprika. Let stand 20 minutes. Add parsley. Then fold in stiffly beaten egg whites. Pour lato baking dish containing ham, Bake in a slow over 45 minutes.

2

CHEESE BISCUTTA

cups flour

5 tsp. baking powder

1

tsp. salt

2 thsp. shortenme

cup grated cheese

↑ cup műk

Mix and sift flour, baking pow- der and salt. Gui in shortening with a knife. Add cheese, then milk gradually and mix to a sofe a slightly dough, Rell out on Aloured board to finch thickness. Cut with biscuit cutter. Bake in

a quick oven 10 to 15 minutes.

CHEESE RAMEKINS

Cook in a saucepan until smooth 4 tablespoons grated bread. 4 tablespoons grated cheese, 2 tablespoons butter and pepper and salt to taste. Add yolks. then whites of 3 eggs. Grease ramekins and fill 3 full and bake 8 minutes. Serve at once.

SUPPER SUGGES-

yet

TIONS

A savoury cold meal which can be prepared beforehand and is

the " a little different from usual boiled ham or cold joint is useful when friends are likely to

call..

Chicken and tongue cream is an excellent way of using up cold roast chicken or tolled fowl. A breakfast cupful of finely minced chicken, the same quantity of minced tongue a teacupful of white sauce, a teacupful of whip- ped cream and about a breakfast- cup ful of aspic telly will be neea- ed. Mix the chicken with the hot sauce, and when cold stir in the cream and just a little of the aspic jelly, melted but cool Add seasoning 1 required. Mix the tongue with a teacupful of esple jelly, and season if necessary." Line several small or one large mould with the rest of the jelly, and with alternate layers or the two mixtures. Leave to set,

·

HONG KONG DAILY PRESS, THURSDAY, AUGUST 8, 1935.

SURPRISES

FOR ECONOMY”

FROZEN CHEESE TARTS

Mix 1 poürid unsalted butter, -1 pound cottage cheese and à tea- spoon salt. Set in a refrigerator over night. Roll out thin on a doured board, cut in -inch squares. All with sliced peaches. preserved fgs or jam. Pinch the four corners together, place on a butter ta and bake in a moder- ate oven until light broWN.

TOMATOES STUFFED WITH PINEAPPLE

Peel medium-sized tomatoes. Scoop on insides, sprinkle with sait and invert. Let stand in re- frigerator for one hour. Fill with fresh shredded pineapple Garnish with mayonnaise and serve on a bed of lettuce This ia e most cooling dish

TOMATOES AND CREAM"

CHEESE

Peel tomatoes, Quarter. Arrange on bed of lettuce to resemble a Hower. Fill center with cream cheese which has been rubbed smooth with a little falk. A dash of paprika over the cheese makes Serve the salad more attractive.

with French dressing, and little cheese crackers, which have been heated.

The pulp of the tomato need dever be thrown away or neces-

Combin- sarily utilized in soups.

ed with finely chopped celery, or with hard-boiled eggs, also chop- ped. It makes an excellent filling for the very tomatoes from which it came.

་་་་

TO USE UP COOKED HİS

Fish Salad

Cook a teacupful of macaróni In the usual way and cut it into equal lengths. Mix it with the same quantity of flaked", cooked. fish, Puy the mixture "into the salad dish, and surround ⠀ with lettuce leaves. Then sprinkle it with finely chopped tarragon, and pour over a sauce made with a gill of whipped cream, three oun- ces of grated horseradish, salt. pepper, half "a teaspoonful of made mustard and a tablespoon- ful of tarragon vinegar. If tar... ragon cannot be had, it may be omitted, and ordinary vinegar may be used instead of tarragon vinegar. But the dish will not then be so good.

FISH MAYONNAISE

some

Cut the cooked fish into squar- ish pieces, and coat each of them with

green mayonnaise, thickened with a little gelatine. The way to do this is to dissolve the gelatine in a little water and add it very slowly to the oil with which the mayonnaise will be

then turn out on to a bed of let-made. The proportions are two tuce, and garnish with cress and slices of tomate

sheels of gelatine for each half pin of mayonnaise. Colour the sauce with vegetable green. A good size for the pleces of fish would" be an inch-thick cutlet, bongd and cut into four. When the sauce has set, arrange the pieces in a dish, surround them with lettuce leaves, and sprinkle them with a 1tle chopped hard-boiled egg-

This is a recipe for an excellent and economical meat loaf; li.is ünnecessary to use the best steak and bacon, and when cold the loaf cuts into appetising, thin alices. Mince a pound of steak, half a pound of skinned sausages, and a quarter of a pound of bacon." "yoʻk. Mix well with à quarter- of a 7/ pound of breadcrumbs, d dessert- spoonful of finely chopped onion or onion julee, pepper, salt, and' a large pinch of mace. Bind with a Beaten egg, press firmly into a greased tin, tie a piece of grease- proof paper over the top, and steain for two and a half to three hours. Put a weight on top of the tin until next day, then turn out and cover with Bne, browned breadcrumbs or brush over with glaze. A similar loaf can be made with real and ham, but as real is somewhat tasteless, it should be well seasoned.

JELLIED PRUNES

Wash, soak and steam until tender 1 cup of prunes," Cool and remove pits. Botten 1 tablespoon of gelatine in cup of cold wa tre. Add 2 cups of bolling wa- ter and the Juice of 1 orange and 1 lemon and 1⁄2 cup of sugar. Cool partially and add the prunes with cup walnuts cutine. Mold, chill and serve with lemon-

cream nauCF.

A Simple Dinner

Chicken and Vegetable Soup Fried Lamb Cutlets with

Pens New Potatoes

Sweetbread

Patties

THE SOUP

Melt half an ounce of butter in a pan, stir in a dessertspoonful of flour, and gradually add a pint and a half of chicken stock, stir- ring all the time, Season and summer slowly for ten minutes.) stirring occasionally, Beat tu- gether a gill of cream and an egg yolk and stir into soup-do not allow it to boil after this addition. Have ready two tablespoonful of cooked mixed vegetables cut, into very small dice. Stir into the soup together with a flat dessert- spoonful of choped parsley re-- heat, and serve with small squares of fried bread.

FRIED LAMB CUTLETS

Trim the cutlets carefully, al- lowing two for each person, and rub them with salt and pepper. Melt a little butter in a frying pan, let it get very hot, put in the cutlets and fry quickly on both sides. Melt three ounces of butter in a small saucepan and cook un- til it turns dark brown. Remove from stove and, when slightly cool, stir in a teaspoonful of wine vinegar, a teaspoonful of chop- ped parsley and a teaspoonful of :chopped capers. Plie the hot new poatoes into an entire 'dish, sprinkle lightly with chopped par- sley, lay the cutlets along the edge, surround with hot green

peas (the bottled ones will do) and pour the black butter sauce over the cutlets.

THE SWEETBREADS

Blanch the sweetbread, put into pan, cover with water, season with salt and pepper, and cook slowly for twenty minutes. Take up and trim off skin and fat. FTY half a dozen good sized mush- rooms into small pieces, Heat a gill of thick white sauce, mix 'in sweetbreads, mushrooms, half a chopped parley, and seasonings to taste, Boll half a pound of puff paste, cut it into round about four inches across, divide the sweetbread mixture on ta the rounds, moisten the edges, fold over, press Armly, and paint. the tops with egg white. Cook in a brisk oven until rich golden brown.

Note: The quantities given are suficient for four people.

Hot Weather Savouries

Cold sausages and bacon can be used to make this savoury "on toast" snack.

Fry a slice of bread for each person, then keep hot in the oven while you prepare the following mixture:-

い

A SUNDAY BREAKFAST

It is useful to have a really hot and quickly prepared dish for breakfast on Sunday morning. Kidney and bacon with rice make a delicious dish, combining if one cereal and savoury,

For four persons take six oux- ces of kidney, an equal quantity of bacon, and two level table- spoonfuls of rice. Cut off the ba- con rind and cut both kidney and bacon into neat "pieces. Put a layer of bacon, then the kidney, and again a layer of bacon into a jár or basin or double pan, and sprinkle the rice over all. Well cover with cold water. The bacon will supply the required salt. Tie well-greased paper over the basin. or jar and either put into a pan containing boiling water or sim- mer gently in the oven. Cook for an hour and a half. All this can be done the day before. On Sun- day morning add a little bolling, water and heat the dish tho- roughly. Serve on toast.

HONEY FOR FOUR

O'CLOCK TEA

A Recipe To Tempt Jaded Appetites

Honey has a delicious flavour that is essentially its own. Sometimes it has a special fra- grance; it is reminiscent of clover and lime flowers, some- times of heather, but it is always good. It can be used in many ways besides with bread and but- ter.

First, a. light but satisfying honey pudding. It is made with 40 2. shredded svet, 40%. bread- crumbs, 3 oz. flour, teaspoonful of bi-carbonate of soda, three tablespoonfuls of honey, a beaten egg and a little milk.

Mix together the dry ingre- dients, add the honey and soda in a little warm milk and beaten egg, then dissolve the add to the mixture.

Pour into a greased basin,, tie down and steam for two and a half hours.

OATCAKES FOR TEA These cakes are deservedly po- pular." They are flavoured with honey.

Get together fib, medium oat- meal, 1oz. driping, 1 teaspoon honey, boiling water.

Add the salt to the oatmeal,

in the melted dripping.

· stir

honey, and

suficient. boiling

water to form the mixture nito

a soft paste.

15.

Knead well, then roll out thin-

Out into rounds, mark a crass with a knife, then bake in a mo- derate oven or a moderately hot girdle. Serve with butter and honey.

HONEY AND DATES

Honey and dates combine to make a frully cake that is nour- ishing and morish. The ingredients aré b plain flour, a pinch of

salt,

4

Melt a nut of butter in a pan, add two beaten eggs, two cold sliced sausages, and, or, two diced rashers" of cold bacon. Add salt, and pepper, stir and simmer for a few minutes, then-pour on to the fried bread and serve hot.

LIVER-POTATO CAKES

Liver on potato cakes is an ex- cellent. summer dish..

mashed

Form Bome cooked potato into fat cakes and brush over with beaten egg. Arrange thin slices of liver on each cake." then bake in a moderate oven. The liver must not be over-cooked, of the goodness is lost.

APPLE AND SAUSAGE

Unusual but tasty are apple and sausage balls.

Peel and core large apples and scoop out the centres.

e latter Chop the latter and mix with some sausage meat, seasoning a pinch of powdered sage, then re- All the apples with the mixtur, Roll the apples in beaten egg and breadcrumbs, and bake in a slow `oven. Berve on fried rings-ot bread.

a small teaspoon baking one

powder, flb. stoned dates,

egg, a little milk, a cupful of honey.

Mix together the dry ingre- dients, add the honey and the stoned and chopped dates and mix ..well.

Add the beaten egg and allt- tle muk, then pour into a but- tered cake tin and bake in a mo-. derate oven.

To test If the cake is done, care- fully stick a kolie in the middle; If it comes out dry, the cake a staticiently baked.

PEACHES WITH CUSTARD SAUCE

Carefully peel and halve the peaches. Drop them gently into bolling syrup made by bolling. 1. cup of sugar with 1 cup of WB= ter. Cook until the peaches are tender but not broken. Remove from the syrup and arrange in serving dishes. Ball the syrup until quite thick, adding 1 tea- spoon of rantila to it. Pour over

· the peaches and chill. Serve with Mangoit constard saucek.

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