1935-08-22 — Page 3

Page

HONG KONG DAILY PRESS, THURSDAY, AUGUST 22, 1935.

STAPLES SURPRISES

TWO. MENU SUGGESTIONS

Chicken Boullion

Hot Rolls

Mustard Rolls

Egg Timbales Custard Pie Tea-Hot or Iced

Egg Timbales

gelatin,

1 package

flavour

I cup boiling water

1 teaspoon salt,

i teaspoon celery sult

teaspoon paprika

Olives

lemor

3 teast oons prepared mustard

i cup vinegar

6 hard-cooked eggs, chopped

fine

cup mayonnaise

Dissolve gelation

water

in boiling Add seasonings and vino- gar. Chill until it begins to

thicker, then add eggs and may- onnaise Pour in small moulds.... chill until f Garnish with plmlento. Makes 10 small moulds,

For Sandwich Filling add 1 tablespoon chopped pimiento and green pepper. Mould in lost and alice

Master Recipe for Pastry

2 cups pastry flour

teaspoon baking powder teaspoon salt

cup shortening. 5/6 tablespoons ice wattı

Sift together dry ingredients; add shortening. mixing in with a. fork or Anger tips, until crumbly 1 appearance. Add water, ď spoonful at a time. mixing until dry mixture is moistened just enough to hold it together. lightly with hands until smooth.

Custard Pie

in

master recipe for pastry

3 eggs

} cup sugar

1 teaspoon salt'

1 teaspoon vanilla extract

Work

2 cups milk, scalded slightly

Prepare and bake pastry shell'

hot oven at 475 degrees F.

about 8 minutes, until set but not

Add tu chicken, peas and pickles. MIX well. Fold

whipped cream. Freeze slightly for mere- ly chi throughly) in single tray. Serves" 4.

JELLIED SUPPER KING Dissolve I pkg Lemon Gelatine in 2 cups boiling water. Chill in double depth tray. Fold in i cup leftover Ccoked ham, chicken.

veal or pork; cup sliced stuffed olives: green pepper chopped (or any chopped leftover vege- tables): 3 stalks celery, minced. Chill in wet ring mould or indiyi- dual fancy moulds.

SALAD AND MEAT ENTREES Tomato Aspic Salad Cubes

1 cups diced fresh tomato

cups celery, diced

cups shredded cabbage

1 carrot, grated.

1. green pepper, chopped

2 tablespoons minced onion

2 tablespoons vinegar

1 cup chicken stock

1 evvelope plain' gelatine

teaspoon salt..

teaspoon cayenne

Soak gelatine In stock:

melt

over hot water; add to other in- gredients

}

COLOURFUL DESSERTS

SUNSET MOLD

i package strawberry gelatin.

11⁄2 cups warm water

1 cup canned p.neapple juice 1 teaspoon salt

Dissolve gelatin in warm, water, Add pineapple juice and salt. Turn into individual molds. Chill until firm. Unmod Garnish with canned" or fresh

any desired fruit..

JEWEL CUP

1 package strawberty gelatin

1

package” lemon gelatin

1 package lime gelatin

3 pints w...rm "wa.er

Dissolve each flavour of gelatin. separate y in I pint of water. Chill until firm. Break jato flakes by beating lightly with ro,ary egg beater. Pllc lightly in sherbet g.asses, using some of each colour to give Jewel effect.

EMERALD FRUIT CUP

I package lime gelatin " 1 pint warm water

2 cups mixed fruit, diced (ap- ples pears, peaches, cherries. etc.)

Dissolve gela in in warm water.

into

shal ow pari. Chill until Am. Cut into small cubes. Combine with fruit. Pile Lato sherbet glasses, adding a small amoun of fruit juice to each serving.

Turni Chill thoroughly in single tray with cube grid in position. Pule a few jellled cubes lightly on lettuce leaf; top with: mayorna.se.

FROZEN STUFFED PEAR

.

SALAD

Arrange halves uf Bartlett pears in single freezing tray. Pour in as much chilled ginger ale as fruit will absorb. Fill pear hollows with cream or cottaged cheese moistened with mayor- naise. FU tray three-fourths full

with ginger ale. Garnish pears with mint, cress, parsley or sliced cherries red or green). Freeze. Serve I pear half trozen

in its square of beverage on let- tuce. (Cut between pears with

browned. Beat eggs slightly; add knife and remove to salad piate).

sugar, salt and favoring? add scalded milk slowly. Pour into crust. Bake in moderate oven at 325 degrees F. about 30 minutes. The

baked when. custard is knife

put in center comes

dry.

Cold Buced Chicken

Stuffed Celery

Jame

Pecan Munins

out

Hadishes

Lime Sparkler with Watermel

Balls

Demi Tane

Fecan Muffins

· 1 recipe Granam Muffins!

cup chopped 'pecans

Make graham muns, adding the nuts to dry mixture,

Half

A small greased muffin pans Place a hall pecan on..to of each. Bake as directed.

F1

Graham Muffins

1 cup flour.

4 tablespoons brown sugar

teaspoon salt

4 teaspoon baking powder

1 cup graham fiour

1 cup milk

1 egg, beaten

4 tablespoons shortening, mel

ed

Sift together white dour, Bugui, 'salt and baking powder. Add graham flour. Add milk. egg "and.. melted shortening: beat

well. Half All greased mufen“ pans and bake th hot oven "at 425 degrees F. about 20 minutes. Makes 12.

Lime Sparkler

I package gelatin lime favour

à cap boiling water

14 cups dry ginger ale' Dissolve gelatin in boiling water, Cool until it begins to thicken, then add ginger ale. slowly. Chill immediatly until it becomes very thick again. Place in parfait glasses. Chill until firın. Garnish with mint and water- melon balls.

FROSTED CHICKEN ROYAL

1 can Chicken-a-la-King

4 cup minced sweet pickle

cup amall cooked: peas,

1 teaspoon gelatine

I cup pimento, minced,

cup cream, whipped

Serve at once to avoid melting.

PROPER COOKING

When meat is high It behooves every one of us to use every scrup of meat to get the utmost of food. value.

The initial meat cost per pound is determined by supply and de- mand and naturally is out of con- ... "trol of the home-maker. But the cost of waste due to thoughtless cooking is the cook's responsibi lity.

Boak gelatine in cold water," dissolve in 1 tablesoon hat water.

ק

Porterhouse steak is an example · of thoughtiess waste in many households because it seldom is cooked to give it its full value. Aside from the waste in bone and fat, the tall is usually overcooked and unedible.

HAS FINE FLAVOR

Yet it has a Ane flavour and if properly cooked is just as de.. sirable as the tenderloin,

Try trimming the meat from the fat and put this piece of lean "tail" meat through the food chopper twice. Season with tea- spoon salt and a few grains of pepper Mix with a few" dried bread crumbs and add one or two tablespoons milk. Stir lightly with a fork until thoroughly mix- ed and shaped in a small cake the thickness of the steak.

Fit the cake into the side of the steak where it came from and bring the fatty end of the tail around it. Run a skewer through the fat and meat cake into the loin of the steak to hold it se- curely. Broll as usual. Remove skewer after steak is on platter and before sending table.

to

the

BEFORE LAMB CHOPS←

Rib lamb chops are cheaper than Join but they, too, may be served just as attractively if bon- ed and rolled. Ask your butcher to French, the chops for you. To do this he will scrape the meat from the bone. Then you can disjoint the rib from the bit of backbone and curl the meaty end back against the eye of the chop. Fasten with a skewer to keep it in shape during cooking. Bröll as: usual and remove skewer, before serving.

CARDINAL PEAR MOLD

I package cherry gelatin

1 cups warm water

cup juice from cooked pears teaspoon ginger teaspoon salt

Dissolve gelatin in warm water. Add pear juice; ginger and salt. Turn into individual mo ds. Chill until firm, Unmold. Garnish with sections of pears.

GYPSY FRUIT MOLD

1 package orange gelati

1 pint warm" water peaches, aliced

1 cup blueberries

Cr raspber-

ries Dissolve gelatin in warm water. Pour a thin layer into loaf pan and chill until firm. Chill remain-. ing gelatin until thickened. Ar- range peaches on firm layer and cover with thickened gelatin, Chill until firm. Add berries and cover with remaining gelatin. Chill until firm. Unmold. Cut m slices,"

APRICOT MOLD

1 package lemon gelatin

1 cups warm water

2 cup apricot juice

Dash of salt

2 cups canned "apricots, sliced Dissolve gelatin iri warm water. Add apricot juice and salt. Chill . until thickened. Fold in apricots.. Turn into ring mold. Chill until Arm. Unmold. Serve with without whipped cream as a deș- sert. Or unmold on crisp lettuce, garnish with mayanna'se, and

• serve as galad.

SAUCE AND ITS USES

***

im

Favourite sauces,

stored covered Jars in your refrigerator will glorify plain ice cream, custards, rice pudding, blanc mange, spon- ge cake, etc.

BUTTERCRUNCH SAUCE

.. Bell until thick 21 cups brown sugar, 1-1/3 cups corn or maple syrup and 8 tablespoons butter. Cool. Add 1-1/3 cups evaporated milk (or rich milk) gradually.

L

AMBER TOPPING

1 cup apricot pulp and 1/3 cup sugar cooked until thick then add 1 teaspoon lemon juice.

BITTERSWEET SAUCE Heat to boiling point in double boller cup sugar cup cocoa, cup grated chocolate, 1/3 cup milk and teaspoon salt. Stir vigorously. Let boil 3 to 4 min- utes. Remove add 4 tablespoons batter; beat well Cool; add i teaspoon vanilla. Delicious with mint, ice cream.

BLACK BOTTOM SAUCE Melt $ squares bitter chocolate double boiler; slowly add 1 cup

NEW RECIPES

Hot-Weather Appetites

Puzzled are you these hot days about what to have for luncheon, or dinner, or supper? Here are some easy-to-make recipes spe- cially planned to tempt summer- time appetites without overtax- ing the pocketbook. Maybe they'll help.

IP

JELLIED TOMATO SOUP

Two cups canned tomatoes, 1 onion, 1 bay leaf, 1 tablespoon sugar, teaspoon salt, teaspoon white pepper, 2 cups bolling water, 2 bouillon cubes (chicken or other, or any strained meat broth at hand). 2 tablespoons granul- ated gelatine, cup cold water.

Put tomatoes, onion, bay leaf and sugar in sauce pan and cook twenty minutes. Strain and add broth. Season with salt and pepper and add gelatine which has been sortened in cold water for five minutes. Stir until ge- latine is thoroughly dissolved and pour into a square shallow par which has been dipped in cold water. Let stand an ice for several hours" or over night to" chill and, become Arm. When ready to serve cut in small cubes or bread into pieces with a fork. Pile in chilled bouillon cups and garnish with paper-thin slices of lemon dipped in minced parsley, If you like whipped cream the bouillon may be garnished with slightly salted whipped cream sprinkled with minced parsley

CHEESE ROLL This roll is delectable for Sun-

supper day night

with brown bread or toasted crackers. You may like it for simple evening refreshments with coffee..

One-half

pound Philadelphia cream cheese. 4 tablespoons Ro- quefort cheese, 2 tablespoons fine- ly minced olives, 1 tablespoon finely chopped green pepper, 1 minced canned pimento, 1 table- spoon minced parsley, teaspoon paprika, 4 tablespoons butter. teaspoon Worcestershire sauce, à cup chopped nut meats.

One cup cottage cheese can be used in place of tream cheese. Mix all ingredients except mus. Shape in a roll about 2 inches in diameter and roll in nuts. Chill

for several hours and serve on a platter with a garnish of sprig of Parsley.

STUFFED TOMATO UN TOAST

Four large ripe tomatoes, 1 cup cooked rice, 1 cup diced Ameri- can cheese, 1 cup rich milk, teaspoon salt. teaspoon pepper. 4 rounds toast

Scoop out inside of tomatoes and sprinkle with salt, Invert and let stand in refrigerator for half an hour. Fill with well season- ed rice and bake in a hot ven for thirty minutes. Arrange rounds of toast on a hot, platter and put a tomate on each round. Add cheese to milk. Heat slowly over hot water until cheese is melted and season with salt and pepper. Pour around Vmatoes and garnish with parsley.

Add 3

water. Beat until smooth. cups sugar and 1 cups Corzi syrup. Boll until it forms very soft ball. Remove. Add 3 cups evaporated milk (or very rich milk) and 1 tablespoon vanilla. NUT-RAI SAUCHÉ

Cook 1 cup chopped seeded raisins, 1 cups water, cup sugar and teaspoon grated lemon peel. for 15 minutes over low flame.. Add cup chopped pecans or walnuts.

MAPLE NUT SAUCE Boll" to soft ball stage 1 cup melted butter, 2 cups water, 11. cups syrup and 11 quarts granu- lated sugar, Remove. Add 2 cups rich milk gradually. Cool. Add 2 tablespoons maple favoring and cape crushed nuts.

MINT-MAR TOPFING WE Melt 16. marshmallows lá double baller. Dissolve 1 cup powdered sugar in cup boiling water Combine mixtures lowly. Beat vigorously Coo savoring to fit -

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19

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