1935-08-15 — Page 3

Page

STAPLES

DESSERTS FROM VEGETABLES

It is not widely known, per- haps, that several of the more famillar vegetables make deli- cious desserts.

1

Carrot cake is one of the most delectable treats imaginable. It is made in the following" way:

CARROT CAKE

Mix well

"I pound sugar and

8 egg yolks Add alternately

1 pound grated, almonds and

1 pound grated carrots igen- erally four medium-sized). Add

1 tablespoon potato four and

teaspoon lemon juice.

in

Fold

8 stim beaten egg whites. and bake in three layer cake tins, fairly large size for 40 minutes. in a moderate

oven

CI

Do not despair it upon taking the cakes from the tins, they crumble ever so slightly as the Alling used will hide this. Whip- ped cream is generally used De- tween the layers and, a plain white icing will give a decorative. effect. This recipe makes great cake, of three layers. or two of two layers. Irasmuch, "as this cake improves with age, and is very nourishing and filling. it

une

is wiser to make the full' recipe than to halve it.

The carrot pudding that father enjoys is made very easily.

CARROT PUDDING

Sift and mix together:

1 cup flour

1 cup sugac

teaspoon cloves

teaspoon nutmeg

teaspoon cinnamon. Ada

1 cup raisins and

cup currants. Stir until the

fruit is well coated. Then add

cup melted butter

1 cup grated carrot

1 cup grated raw potato in

which

1 teaspoon

mixed.

soda

has

been

Mix well. Fut in greased pan (mold) steam for three hours. Serve with hard sauce. This tastes like an English suet bud- ding.

TOMATO SOUP CAKE

Tomato soup cake sounds ut- terly impossible but strangely enough it is very palatable and snacks of a tas y fruit "cake Here is how the good old tomato receives its camouflage.

Cream

1 cup sugar with

cup butter. Mix together

1 can tomato soup with

1 teaspoon baking soda dis-

solved in the soup and

teaspoon salt. Mix together

the following ̈ dry

dients.

ingre-

2 teaspoons baking powder

2 cups flour

1 cup raisins

1 teaspoon nutmeg

teaspoon cloves

Few bits of nut meats

Few hits of citron. Add al- ternately the soup mixture and the dry mixture" to creamed butter and sugar. Bake in a moderate oven for 40 minutes, using a rectan—” gular-shaped pan

CHICKEN GALANTINE

For a special pícnic chicken galantine provides excellent faze. Gep, the lowi carefully boned and it should then be stuzzed with a we-seasoned forcement conatsi- ing or minced veal and bacon, chopped, mushrooms, mace, salt, and pepper, bound with egg. Spread with slices of hard-boiled egg, roll up and, sew so that the stuffing cannot escape. Tle tight ly. In a scalded cloth and simmer until tender. To the water should," be added, somg, veal, knuckle bone or two calves, feet, peppercorns, carrot, union, 2 and the chicken, giblets and bones - When told-- press between two dishes with a weight of top and Brith with glaze, made by boiling down sce of the gure in which the fowl has cooked.

For

Some Ways With

Lamb

BOILED SHOULDER LAMB

Boil 3 pound shoulder lamb for 1 hours. Parboll potatoes. Next day put the shoulder in roasting pan. surround with potatoes and a little fat. Bake hour, turning the potatoes.

L.

REHEATED COLD" LAMB Slices of cold tamb meat re- heated in the folowing sauce make a nice leftover dish. Mell

2 tablespoons butter or sub-

stitute, add

2 tablespoons flour. mix well

and add slowly

1 cup cold water.

Add

2 tablespoons currant or grape

Jelly

HONG KONG DAILY PRESS, THURSDAY, AUGUST 15, 1935.

SOUP FOR LUNCHEON

A delicious soup served piping hot makes an adequate and satis- tying luncheon, particularly when served with toasted bread or rolls.

ONION SOUP

6 cups beef or chicken stock Salt to taste'

lb, onions, sliced

3 tbsp. butter

cup grated cheese

Brown enjons slighy in butter. Stir in stock and add salt. Sim- "mer until onions are tender. But- ter toast and sprinkle with cheese Just before serving pour soup Into Individual dishes and top each. serving with toast and set in hot oven long enough to melt cheese and brown ligh.ly.

CREAM OF TOMATO SOUP

can or pint of tomatoes

1 tsp. soda

1 slice onion

Place on top slices of cola

lamb Cook slowly

1 tsp. salt

minutes

LAMB BROTH.

Skim the tat off the water the shoulder was bolled in add

1 large onion cut fine

2. carrots cut fine

Outside stalks of celery, cut

fine

1 cup pearl barley

1 cup leftover baked beans

Cook slowly 1 hour

Serve with crackers for lun-

cheon

HOT POT OF LAMB AND

BARLEY

Cut the rat from

1 pounds lamp from "neck or

breast Sprinkle meat with Salt. Fry

2

3 onlon in a little fat, add meat and brown well. Add

2 quarts boiling water. Sim-

Pour of fat.. mer one hour. Add

cup pearl barley Celery tops or outside stalks Cook one-half hour, Add

4 potatoes, diced

Cook one- 1 teaspoon salt.

half hour longer. Careful not to burn. Serves four..

LAMB FRICASSEE,

Cat in three-inch squares 2 pounds breast lamb. Core with balling water. Add Salt.

Onlon and

Seasoning herbs.

Fall one hour. Take from water and cool. Beat well:

1 egg. Dip meat into egg and

then

Cracker crumbs. Fry in a

little fat until brown ou both sides. Save stock for broth, as above, or use for a brown sauce to serve with the meat.

PRESSED BEEF

An Economical Dish

Foi economical catering it is dificult to better home-made pressed beef it cuts well and is both savoury and substantial. Get a place of brisket not less than four or five pounds in weight and wipe it with a damp cloth. Bift together two level teaspoonfuls of salt, two teaspoonfuls of mixed spice, half a teaspoonful of pep- "per, and half a teaspoonful of powdered mace. Sprinkle this seasoning all over the melt and. leave for several. hours. Then cover with boiling water and add a sliced, carrot, onion and 'turo'p, half a dozen peppercorns, "a" bay- leaf and some parsley. Simmer gently until tender which will be: about three hours, and skim whenever any scum appears Re-. move the bones, put the ment be- tween two boards with a weight on top, and leave until cold. Then.. if necessary, trim to a good shape.

Glaze the top by brushing over with glaze made by boiling some good stock rapidly until it will Jelly; if it will not coat the back, of a spoon, add a little powdered gelatine and a few drops of gravy browning or meat extrach Dry thể meat with a cloth before glazing, and apply, two coats.- The, bones may be simmered again with the Hquid in, which the meat has boll- ed to make stock for soups, Aag

highly seasoned,

may ret

stock.

with other

נו

2 tsp. sugar

tsp. white pepper

2 tbsp. flour

2 tbsp. butter

1 "quart' mil

Cook the onion with the milk. Heat butter, add flour and season- ing 2/3 cup hot milk, then the rest gradually. Heat the strained to matoes, add the soda and when the bubbling stops add the toms- to to the white sauce

23

MULLAGATAWNY SOUP

1 tbsp. beef drippings

1 large onion

2 quarts stock

2 tbsp. chopped carrot

3 tbsp. chopped celery

+ lemon

2 cloves

2 peppercorns

tsp. curry powder

1 tsp. salt

2 tbsp. bolled rico

* cup cooked diced chicken or

veal

Suce the onion and fry It brown in the drippings. Put it in the stock with carrot, celery, lemon juice, cloves and peppercorns. Mix the curry powder and salt tó a smooth paste with a little water and add that also. Bimmer one hour, strain and cool. Remove the fat add the meat and rice. Re- heat and serve.

SIMPLE SUMMER .

DESSERTS

Warm weather desserts should be light and piquant. And they need not involve much labour in preparation, for these are days to be out-of-doors.

CORNSTARCH PUDDING

3 cups scalded milk

6 level tbsp. cornstarch

cup cold milk

1/3 cup sugar

tsp. salt,

2 eggs

1 tsp. vanilla

the Mix the cornstarch with cold milk and stir the scalded milk slowly into this mixture and stir over hot water until the mix- ture thickens. Beat the eggs slightly add sugar and salt; pour over them the cornstarch mixture and cook one minute longer. Serve cold with cream and sugar.

COCOANUT TAPIOCA

4 tbsp. tapica

1 quart milk Yolks 3 eggs

· 1/3 cup shredded cocoanut 2/3 cup sugar"

1 tsp. vanilla.

Whites of 3 eggs..

3 tbsp, sugar

Soak the taploca in water over night; drain and add the milk. Bring slowly to the boiling point and stir in the yolks of the eggs beaten with the sugar. Cook un- tir the custard thickens, stirring all the time. Remove from the fre and, add the cocoanst and vanilla. Make a meringue of the whites of eggs, and, sugar, and pile lightly over the custard and set In the oven untü dellcately brown. COFFEE JELLY

.....

3 tbsp. granulated gelatine

cup cold water cup sugarı! (or

1 cup boiling water

cup,sherry wine.

Soak gelatine in cold water, 2 minutes, add the boiling conce. When dissolved, atir in the sugar and “ból'ing water and whên cópl, this wine. Strain into a mold and when set; unmolds and serve. with cream, and sugar,

HAM IS FAVORITE DISH

BAKED HAM

I two-inch silçe ham (about

1 pounds)

2 tablespoons brown sugar

1 tablespoon' flour

à cup water

2 cup milk

Trim fat from ham. Cut fas

in small pieces and add sugar. Put into baking dish. Sprinkle with fat-augar mixture. Add water.

425 Bake in hot oven degress F 15 minutes. Reduce heat to a slow oven (275 degrees F.) and bake 13 hours longer. Add milk. Return to oven and bake 15 minutes longer Enough milk will remain for gravy.

HAM TIMBALES

2 well-beaten eggs or 4 well-

beater egg yolks

cup evaporated milk diluted with

1 cup water

1 teaspoon salt

1 teaspoon pepper

teaspoon paprika

1 teaspoon grated onion

1 cup chopped, cooked ham

Mix eggs, milk and water to- gether. Season with salt, pepper: paprika and grated onion. Stir ham into mixture. Turn into greased molds. Set in pan of Bake in moderate oven 350 degrees F. 45 minutes or until firm. Serve with savory. sauce...

hot water.

HAM SANDWICH AU GRATIN

1 cup evaporated milk

1 cup grated cheese

1 teaspoon salt

2 hard-cooked eggs, chopped

1 cup ground, cooked ham

11

3 tablespoons mayonnaise

6 slices hot toast,

it

1 teaspoon paprika

!

er.

Heat milk in top of double boil-

Melt cheese in milk.

Then

eggs.

add salt and chopped Meanwhile mix ham and mayori- naise. Spread on 6 slices of toast. Pour sauce over toast, Sprinkle Serve with teaspoon paprika at once.

SAVORY SAUCE

2 tablespoons butter

2 tablespoon flour

+ teaspoon pepper

teaspoon salt

Few grains paprika

11⁄2 cups evaporated milk`dilut

ed with

1 cup water

2 boullion cubes

2 tablespoon minced parsley Melt butter, Blend flour..pep- per, salt and paprika Into butter. Stir in gradually milk and boull- lon cubes. Cook 15 minutes, stirring occasionally. Add par- sley.

A LIGHT LUNCHEON

DISH

For four people allow about one and a hair pounds of beef, eight small rounds of fried bread, four tomatoes, and three eggs.

The filet should be about three- quarters of an inch thick, Cut it Into eight pieces and shape these into rounds the same size as the frled rounds. Fry the steak in the butter in which the bread was. fried, browning it lightly on both sides; then try the halved toma- toes. Scramble the eggs, season- ing them well, and arrange the dish... Put a round of beef on each piece of fried bread, then a halved tomato, then a spoonful of scrambled egg. Arrange in a hot dish, garnish with cress, and serve with potato straws.

Here is another light dish which has the merit of being very easy to prepare. Put fillets of dried haddock in a well buttered fire-. proct dish, sprinkle lightly, with paprike and salt, pour over them. a little dry white wine, and bake for ten minutes. Make a sauce trom a gill of mik, a pinch of salt a tab'espoonful of flour and a table- spoonful of cream; when it has cooked, for a few minutes and thickened, add a good tablespoon- fur af lemon juice. Pour this sauce over the fish Allets and brown under the gru

BOHEMIAN CREAM

Stir together and whip to: froth 1 pine double cream and pint grape Juice, »fut in cu setidinta refrigerator - for Káratk hours

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HEADACHES

The

QUICKEST

Way to BANISH THEM IS

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Distributore!

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اوع

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

BELGIAN BANANAS

cup shortening ?: * cup sugar

cup lemon juice Bmall ripe bananas.

Let the shortening, sugar and fruit juices stand together over hot water until melted. Arrange small ripe bananas, peeled, in a shallow pan and cover with this sauce. Bake in a moderate oven for 30 minutes. Baste frequently.

GLAZED BANANAS WITH

PINEAPPLE.

Cut the bananas and

CHOCOLATE CUSTARD

cup powdered milk mixture.

+ cups water.

5 eggs.

teaspoon salt. cup water.

z squares cooking chocolate. 1 teaspoon vanilla.

Add powdered milk to water and mix. -Melt chocolate, add sugar and waer, and cook until syrup is formed. Foor into milk and add eggs and flavourings. Pour into buttered baking dish and bake as custard.

GRILLED ORANGE SLICES

FRITTER BATTER

Learn the way to make a perfect fritter batter for coating fruit,

fish or savoury mixtures.

Face 3 tablespoonfuls of four in a basin. Make a hole in the centre and pour in I dessertsn3000- ful of salad 011. Add nearly a tea- cupfal of tep.d water and mix to a smooth, uhick batter. Let it stand as long as possible and then Just before using it stir the whipped white of an egg. Drop in the fruit or savoury filing, take It out of the hattar- а прост taking part of the batter along with it. Drop it into bolling fat and by til golden brown.

you have no 88 off-handy use the me quantify" of melted

butter

brown in a heavy frying DAN" CON- ning a mail amount of tpt 1st