1935-09-19 — Page 3

Page

STAPLES

HONG KONG DAILY PRESS, THURSDAY, SEPTEMBER 19, 1935.

SURPRISES

A DINNER MENU Some Unusual Pies

ཏྭཾཝr

Early Autumn

Flavour

Now that summer's heat is on the wane and nights are cooler it's safe to serve a dinner that's a bit more substantial and "hear- ty" than has been sultable in the Immediate past. Such a dinner Is suggestad below-introduced

with a piquant soup and finished with a satisfying dessert,

Cream of Green Pea Soup

Orange Sauce

Roast Duck

Stuffed Prune Balad Gems and Currant Jelly

Amber Ple-

Coffee

CREAM OF GREEN PEA SOUP

Boll fresh green peas in salted' water and pass through a fine slev. Put this puree in a sauce- pan with the water in which the peis were' bolled, and at the mo- ment before serving add to it the yellows of eggs, fresh cream and fresh butter. Serve with croutons.

ROAST DUCK, ORANGE SAUCE

1

à apple cut la quarters

medium size duck

1 onion, sliced

cup celery, chopped

}

1

carrot sliced

2

cups stock or bouillon,

tsp. pepper

1 tsp. salt

»

tsp. flour

Juice 1 orange

1 orange, sliced

Rind of three oranges

2 tsp. lemon juice

1 tbsp. curfant Jelly

Place the carrot, onion and cel- ery in the bottom of a roaster. On the top of these vegetables place the duck, stuffed with the apple- and sprinkled with salt and pep- per.

Add the stock or bouillon. Cover and cook for about 20 min- utes to the pound of duck, For the first 20 minutes have the tem- perature of the oven high, reduce the heat to moderate until the duck is tender."

Remove the duck from the roas- ter and strain the gravy into a saucepan. Skim off the fat and add the orange and lemon juices and the currant jelly. Bring to a boll and thicken with the flour moistened with cold water. Cut the rind of the orange and lemon into small pieces. Cover with wa- ter, about 1 cup, and cock 5 mia- utes. Strain and add this liquid to the sauce. Cook the sauce for a few minutes longer." Place the duck on a platter and garnish with orange slices.

PRUNE SALAD

Stuff halved cooked prunes with cream cheese which has been blended with 1 tablespoon of min- ced candied ginger. Serve with French dressing on lettuce nests,

GEMS

2 tsp sugar

4 tsp. melted butter

3 eggs

1 cup milk

2 cups flour

1 heaping tsp. baking powder " Pinch salt

Put sugar and melted butter to- gether, then add eggs and milk. Put salt and baking powder in flour and make a batter. Bake in greased, gem pans for 15 minutes in a hot oven.

AMBER PIE

Bake a ple shell. Make follow- ing Alling:

1 pint gingerale

cup brown sugar

cup flour

1 tsp. salt

3 beaten egg yolks

2 tbsp butter

Heat the gingerale to scalding in a double boiler. Blend the su- gar, flour and salt and add to the hot liquid, beating until very smooth, Cook 10 minutes, add a portion of the hot mixture to the beaten egg yolks, well, then return to the double boller and cook, stir- ring for 3 minutes. Remove from the heat, add the butter and cool slightly. Pour into a baked plé shell and top with the meringue and brown lightly in a slow oven,

There are so many types of ples, so varled an assortment of fillings that if your family happen to be pie lovers you may introduce a new version of their favourite dessert many times without re- petition,

PRUNE-BANANA PIE

2 cups.cooked primes cups sliced bananas 2/3 cup strained honey 1/4 cup butter

1/4 tsp. lemon extract

Baked 9-inch pastry shell

3 egg whites

8 tbsp.granulated sugar 1/4 tsp. lemon extract

Pil the prunes and cut into small pieces. Cream the honey and butter until thick and smooth; add the prunas, bananas, extract, and mix well. Pour into the baked pastry, shell, cover with meringue und bake in a moderate oven for 15 minutes. For the meringue beat the egg whites stiff and add the sugar, a small portion at time, beating well after each ad- dition. Add the extract and blend thoroughly.

LEMON MERINGUE PIE

الو

Prepare a baked pastry shell for the filing:

1 1/4 cups sugar

4 tbsp. cornstarch

5 tbsp, flour

1/4 cup white.corn syrup

1.4 cups boiling water

2 tsp. butter

4 egg yolks

2 grated lemon rinds

6 tbsp. lemon juice

MIX the sugar, cornstarch and four together, add to this the corn syrup and then the bolling water and stir. Cook in an enam- eled kettle until thick over a very low flame or in, a double boiler. Then add the butter, beaten egg. yolks, the rind and juice of the lemon and cook again for 5 min- utes or uri thick. Set aside to ccol. When cool pour into the baked pie shell. Top with a me- ringue made. by beating 4 egg whites stiff, then adding 2 table- spoons of sugar. Brown the me- ringue

FRUIT CREAMS

Here is the basic recipe for two sorts of these creams, a rich one (which is better) and a cheaper one. Strawberries and raspber- cles each make delicious creams the first way. For the rich cream, sleve half a pint of fruit puree. (The purce can be of raw or cooked fruit, and must first de sweetened.) Add half a pint of half-whipped cream and then

half an ounce of gelatine dissolv-. ed in half a g of water or milk. Stir gently on ice, or in cold salt and water, until the mixture just begins to set, then mould, For the cheaper cream. proceed in exactly the same way, but use three gills of the fruit puree, one gli of half whipped степт and half an ounce of gelatine dissolved in Halt a gill of water.

NOTE-A these dishes should be set as cold as possible, on ice or in a refrigerator. or even on or in a refrigeratus. If the weather Is very hot and you have no refrigerator, extra gelatine should be added.

4

TUNA RICE SALAD

1 segen-ounce can tuna

1 cup diced celery.

1 cup cold cooked rice.

2 medium tomatzes, diced

3 tablespoon tomato catsup

1 cup salad dressing

Crisp chicory

Combine the ingredients in me order given, adding salt, peppers. and paprika to season. Torr ilghtly together and serye on the thoroughly washad. chilled chicory,

Curtous

TRY THESE

Tomato Rarebit

Melt

1 tablespoon butter in a sauce pan. In it cook until soft

1 stalk of celery finely cut

1 chopped onion and

1 minced green pepper.

Ada

the contents of

I can tomato soup, undiluted.

and

cook slowly for a lew minutes. Then adɑ

* cup grated ΟΣ crumbled

cheese and stir constantly: over a low flame until cheese has melted. Serve very hot on buttered toast.

EGGS WITH PIQUANT SAUCE

Favourite Recipes

To

BREAKFAST MUFFINS

2 eggs. well beaten, add

1 cup milk

2 cups flour

2 teaspoons baking powder

salt. Beat well and add 2 tables- poons melted butter. Pour muf- An uns about half full and bake in moderate oven. (These

1

are especially good with Huffy omelet and strawberry Jam.)

CINNAMON COFFEE CAKE

S.ft together

2 cups flour

2 teaspoons baking powder Salt

1 teaspoon cinnamon

Melt in a sauce pan over the cup sugar. Mix in well

A Are

1

tablespoon

butter. Blend

with it

14 tablespoon flour.

Ada

1 large cup hot water. Cook

until thick. Add

1 finely chopped green pepper 1 teaspoon sliced pickled onion

1 teaspoon capers

1 fine cut pickle

Sprig of parsley minced and the Juice of lemon. Season with

1 large tablesppon shortening. Add enough milk to make a soft dough. Smoothe out in a bak- ing pan, reserving that which sticks to the sides and bottom of the mixing bowl. To this add

+ cup sugar

teaspoon cinnamon, Mix until

crumbley, adding more sugar if necessary. Sprinkle this on top of the cake.

Broken 8.5

Salt. "Have ready many hard cooked eggs as required. Cut them in quar- ters and turn the sauce over them.

TUNA FISH

Melt in a saucepan

1 tablespoon butter. Add

2 chopped onions and.

1 minced green pepper and Cook until soft. Add the contents of

1 can celery soup, undiluted

1 srnall can tuna fish and

about

3 ounces grated cheese. Cook

until the cheese has melted and serve on buttered 'toast garnished with slices of Stuffed clives.

I

Delicious Fish Treats

SALMON STEAK WITH TOMATO SAUCE

1 tablespoon prepared mustard 2 pounds salmon steak 1 egg

Crushed cereal flakes Olive ou

Tomato catsup

Spread mustard over the steak. Allow to stand for ten minutes. Dip in beaten egg and crushed cereal fakes. Fry in olive oll until golden brown. Serve with tomato catsup which has been heated.

BAKED FILLET OF SOLE

2 fillets of sole for each serving 1 cup shrimps

Make a thick sauce of: 2 tablespoons olive oil

cup flour

1 cup milk

Salt to season

teaspoon Worcestershire sauce

Add the cleaned shrimps to the sauce and chill. Spread on 'fillet 01 sole and roll up. Bake rolls in 2 400 degrees oven for 15 minutes. Serve with temor. butter sauce.

CREOLE TUNA

2 tablespoons oll from tuna

1 tablespoon flour

1 cup tomato catsup

Salt and paprika

2 cup's cooked macaroni

I seven-punce can tuna, naked

1/3 cup buttered 'bread crumbs

8-023 cheese

Combine the tuna oil and flour and stir in the tomato catsup, Add salt and paprika to taste and cook tæether until slightly- thickened. Put a layer of m caroni in a buttered baking dish, then a layer of tuna, next sauce. and continue until af ingredients in pubile conveyances the right are used. Sprinkle top with grated cheese and buttered bread crumbs and bake in a moderate

Dear LP. Curious that many girls who pretend to have no in- terest whatever in men or mar- rage only take off one glove when

If they can show an engagement ring, the leis átv/rénoved.

I have noticed that also-IP.) (350 degree) oven for 20 minutes

nut-meals sprinkled over the top makes this a little extra special, or raisins may be mixed into the dough.

The following recipe, some call "Depression Cake," but さら WA didn't like the name "Depression," we call it "Oh, So Good.". It is" made without eggs or milk and very economical:

ነ .

OR SO GOOD CAKE

Mix together

cup shortening

1 cup sugar

1 cups water

2 squares chocolate or

é tablespoons cocoa

teaspoon cinnamon

cup ra.sins. Stir over fire until t

bolls. Let cool and add

2 cups four

2 teaspoons baking powder salt

Vanilla. Bake in a shallow loat pan in a moderate oven 350 F. It needs no frosting.

Cold Meat Mousses

These are lighter than the creams, and should not therefore be turned out. Here is. a recipe for Ham Mousse. Found up, half a pound of lean cooked minced ham with half a pint of espag- nole dr tomato sance.

Pass through a fine steve. Dissolve half an ounce of gelatine in a te stock and add to it the han puree, a gil of asple jelly whisk- ed until frothy, and a gift and a half of semi-whipped cream.

Fold in the stimy-beaten white #of an egg, and esloûr If you like with & few drops of carmine. Pour into prepared souffle dish and put in the cold'untli set..

If you put this mixture into small cases instead" of one large one, they are called mousselines. But note that while these little ones can be turned out, the large one must be left in its case. You could add more gelatine" if you wanted to turn it out; but it would then lose some of its light-

ness.

He Asked For It

A woman was fined for knocking her husband senseless during an argument. One theory is that he had just told the thing was as plain as the nose on her face."

Help Out

Walfer, these are very small oysters."

"Yes, sir."

And they don't appear to be

very fresh,"

---" Then it's, lucky theyre small, am't it air?!

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