1935-09-26 — Page 3

Page

24

STAPLES

Nourishing Desserts

CHOCOLATE BREAD

PUDDING

2 cups water

1 cup powdered milk

!

1 cup dry bread crumbs

1

square unsweetened chocolate cup sugar

Few urolas of salt

i teaspoon vanilla

Place water in container. Place milk on top of water and beat. Soak bread crumbs in reliquefied muk. Melt chocolate over hot water add sugar and salt. Add soaked crumbs, beaten eggs and vanilla to dhocolate mixture. Place in buttered custard cupa bake in a moderate oven 350 de- grees F. about 20 minutes or until custard is set. Serve hot, plain or with hard sauce,

CREAM JELLY

2 teaspoons granulated gélatin

2 tablespoons cold water

1 cups water

€ tablespoons powdered milk'

2 tablespoons sugar

Few grains of salt

1 cup thick cream

teaspoon vanilla

A

Boak gelatin in cold water for five minutes. Place water in con- talner, Place powdered milk on top of water and beat. Bring re- liquefied milk to scalding point in double boller. Add gelatin and 'stir until thoroughly dissolved

Add sugar, salt, cream and vanilla. Stir occasionally until mixture thickens. Pour into mold. wet after dinner coffee cups or egg cups and chill, Serve with soft

custard or cream or sugar.

Emergency Meals

Here are some recipes that employ familiar canned food products, most of them casily prepared as well as econo- mical.

very

CRAB MEAT A LA NEWBURG

2 cups crab meat

2 tbsp. batter

1 tbsp... flour

tsp. paprika

1 tsp. pepper

1 tsp. salt

1 cup cream

1 cup milk

Yolks 2 eggs

¿

+ cup cooking sherry

Put crab meat in double boiler with butter and seasonings. When butter is melted sprinkle in dour, stirring gently. Add slowly the mixed cream and milk and cook about 8 minutes. Add beaten egg yolks and cook. about 2 minutes longer, stirring constantly. Add sherry just be- fcre serving. Garnish, with toast points.

SHRIMP AND MUSHROOM CRÒQUETTES

1 cup canned shrimps, cut in

pieces

1 cup canned mushrooms cut

in halves

4 tbsp, fat

1 cup boiled rice

1 tsp. salt

Few grains pepper

4 tbsp. flour.

1 cup milt

Dried crumbs

1 Cgg

Cook shrimp and mushroomE

In 2 tablespoons fat until a de- licate brown. Add rice, salt and -- pepper. Heat remaining 2 table- in a saucepan, add mix to

spoons fat

fcur and

2

smooth paste, Add milk, stirring con- stantly and cook until

thick. Combine sauce with Arst mix- ture. Chill Form into Cro- quettes and roll in crumbs, then in beaten egg (to which 1 table- has been added> spoon water

then in crumbs again. Fry in deep fat until a delicate brown and drain on unglazed paper.

Mix the corn, tomatoes Brd boullion and half the bread 'crumbs, add seasonings and egg whites. Place in casserole, top with remaining crumbs and gråt- ed cheese. Bake in quick oven till raised and a delicate brown..

CRACKER PUDDING

2

cups water

cup powdered milk

3 soda crackers

2 eggs, separated

5 tablespoons sugar

teaspoon salt

HONG KONG DAILY PRESS, THURSDAY, SEPTEMBER 26, 1935.

SURPRISES

Place

Place water in container. powdered milk on top of water and beat. Soak crackers, which " have been rolled to crumbs, in milk. Beat egg yolks, add 1 cup sugar and blend. Add to first mix- ture with salt. Place in buttered dish and bake 30 minutes. Beat egg whites until stiff, add remain- ing tablespoon of sugar gradually, a teaspoon at a time. Pile lightly on pudding. Bake in a moder- .nte oven (350 degrees F) until

brown. Serve hot, Serves six.

JUNKET

Janket tablet or 2 teaspoons essence of pepsin.

A tablespoon cold water"

1 cup powdered milk

2 cups water

cup sugar

1 teaspoon vanilla, almond or

orange flavouring

Crush junket tablet and add cold water. Heat 2 cups water to luke-warm (98 degrees F.). Do not let. water get warmer than this.. Add sugar and powdered mük which have been blended together and stir until dissolved Stir in dissolved junket tablet, and yar- illa, almond or orange flavouring. Let stand at room temperature for about 2 minutes, until it thickens. Then chil and serve very cold. Serves six.

EGG JELLY

Un A

This is a nourishing dish for children or invalids

hot day, when more suostantia, food is rejected. Soak three-quar- ters of an ounce of gelatine a pint of milk for a time, thei beat slowly together until

the gelatine dissolves. Do not let t come to the boli, or the milk may curd.e. Beat a tablespoon- ful of castor sugar with the yolks 'of two eggs, add to the milk, and stir together over a Low heat, without boiling. Let it cool, and "in the meantime whisk the whites of the eggs to a sum froth, fold them in lightly to the rest of the mixture, adu vanila or other favouring to taste, and pour into a wet mould. When set, turn on to a dish.

TRY THIS TERRINE

Chop up a pound of lean fresh pork, half a pound of pig's liver. and half a pound of streaky, pick- led pork. Pass these through a mincing machine as many times as you like, but at least twice. Mince with them so one shallpt and hat a clove of garlic..

Add a cupful of breadcrumbs, some mixed herbs and spice at your discretion, plenty of black pepper, salt, and a beaten egg. If necessary, moisten with a little stock. Put into a well-buttered terrine, cover with one or two rashers of streaky bacon, put a sheet of greased paper under the ud. cover and cook in a tin of water in the oven for an hour.

Let a day elapse before eating, Rather ke liver sausage, only nicert

For Refreshing Ice-

Cold Drinks

CHOCOLATE SIRUP

Dissolve over the fre, stirring often

2 cups sugui una

I pint water. Add up-water te

4 heaping tablespoons COCOS Add the sirup slowly to the cocoa mixture. Boll for 7 minutes Remove from the fire. Add

2 teaspoons vanilla.

Bottle. cover

Coul

A teaspoon of this strup add- ed to a glass of milk will delight the chidren. Ice cream may also be used in this drink. plain soda water.

LEMONADE SIRUP Boil for 10 minutes

2 cups water, Adpd

2 cups sugar and

6 lemons, Juice and

.rinu Seal white hot. To serve put about.

tablespoon syrup irt the bottom of a tumbler. add Cold water and ice cubes and

garnish with a

F

Cherry. This may also serve as a base for fruit ponch

TASTY SANDWICHES

Cheese-Cucumber Filing

1 cup alced cucumbers cup cottage cheese

1 tablespoon

pepper

chopped green

4 allves, chopped i-teaspoon salt

4 tablespoon salad dressing Mix ingredients. with fork. Spread on buttered slices white or Graham bread, ATTENKE sandwich fashion,

DUCKLING

with

Quite plainly roasted. chopped fresh mint and butter in its inside of the all-pervading. all-destroying sage and onions?

A "la bigarrade" has much to be said for it. duckling rather un- derdone. cut in thin slices, and served covered with the delicious- ly Grangey sauce bigarrade.

A "la bordelalse," that is, roast- ed with a stuffing of breadcrumb soaked in milk and pressed dry, its own liver chopped up find, chopped parsley, stoned olives, minced and tried mushrooms, salt, pepper, a hint of garlic, all bound with a beaten egg. But perhaps this is suitable for a more elderly subject.

"Ausx havets," braised in hal- glaze sauce and dished up sur- rounded by baby turnips which have been cooked in the same liquor as the duck

A "La nivernaise, braised and, garnished with tiny glazed car- rots and turnips, bealsed let- tuces, glaced white onions, and plainly bolled new potatoes..

Of "aux olives, in the same way as "aux riavets, with olives instead of turnips; excellent this " for those who need something" to detract from the duckling's richness.

A "l'orange,” braised in half- glaze sauce flavoured with the juice of an orange and julienne strips of orange and lemon rind, which have frst been Blanched to relieve them of their bitter- ness; a garnish here of orange sectiori,

raw

FOR A DINNER PARTY

Croquettes de Baumon. Courgettes farclès. Créme Caprice.

Make some very delicaté little croquettes of salmon, flavouring them as you think best, perhaps with a touch of curry

Your little vegetable marrows for the next course should not be more than

seven inches long. Stuff them with a little chicken, Veal, or even mutton, but before ชอน set them to bake in the oven. you would do

wel

to blanch them in boiling water for

TOMATO SCALLOP

3 eggs.

2 cans tomato soup.

2 tsp. sugar

a minute or two.

1 tsp. salt

1 cup grated cheese

alices bread

Bread crumba

Beat eggs. Add tomato soup, sugar, salt and cheese. Mix well Arrange 2 allces of bread in 1 baklag dish, pour over them | of the tomato mixture. Repeat the process until all the ingre- dients and used. Sprinkle with bread crumbs ́ ́and' bake in e moderate oven.

FOOD VALUES

Active workers--and

amongst

these may be counted the house.. wife can assimilate food more readily than those who lead seden-. tary lives. Meat once a day is sufcient for most women. Too much red meat accumulates acid and such substitutes as peas, beans and lentils are obtainable in fresh or dried form.

Fruits are valuable for certain vegetable acids which they con tain, but their nutritive value

not high.

Bananas are easily digested I, after being peeled, they are also scraped. This removes the in- digestible part of the fruit.

About tea, coffee and cocoa there has always peen endless discussion. Although tea and coffee are better omitted sitogether, tea, when taken fresh in moderate quantity and strength is not injurious to 'most persons and 15 a recognised stimulant. The same advice ap- - plies, to coЛée.

Coffee cannot be regarded as a food but when taken at a meal less food is necessary as it diminishes tissue waste. Too much coffee has a decidedly bad effect upon the complexion.

Cocoa and chocolate are more valuable articles of food than tea and coffee and will be found very sustaining after exercise or exer- tion of any kind.

Favourite Recipes "

Melt

CARAMEL ICE CREAM

2 cups sugar until light brown. Add

to

2 quarts of milk. Let scald. Mean-

while blend well

1 cup flour

teaspoon salt

i cup sugar-

3 eggs. Pour scalded milk over this

mixture. Return all to stove,

and bring to a boil. Let cool. Add

I pint cream.

2 tablespoons vanilla, Add

1 cup nut meats after freezing

starts,

A MAIN DISH

Put in heavy frying pan with cookng fat

1. pound ground beef

1 onion, cutane

-1 carrot, cut fine

1 sprig parsley

2 or 3 sticks celery for celery salt).

Fry well and adu

2 cups well-seasoned catsup 1 cup water.

i teaspoon salt,

teaspoon allspice. Let simmer

several hours and replace water if necessary. Pour over well- cooked macaroni. Grated cheese may be added when served. RAISIN CAKE

Place in sance pati

i package seeded raisins

14 cups water. Let simmer until raisins fall apart. Remove from stove. Let stand several hours. Cream

1 cup sugar

1 cup butter. Add

2 egg yolks, Drain raisins, Bave fiquld which should be 1 cup. Add water if not enough. Dis- solve

P

1 teaspoon soda in räisin juice, and

add to butter mixture, Add

1 cup flour and all of the cooked raisins. Now add another

Cup of dour and

1 cup nut meats

1 teaspoon Cinnamon,

allspice.

autmeg.

Flavour with vanilla. Add ·

teaspoon salt and another cup flour, which makes 21 cups

of flour in all. Add-

2 egg whites beaten. Bake in lay

ers in 350 deg. F. from 20 to 30 minutes.

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Helpful Recipes

OT

FISH FRITTERS Take two cups cooked fish tinned salmon, free from skin; and bone and mash up with a fork. Beaf three egg-yolks until thick and creamy and add them three tablespoonsful. fiqur, salt to taste and a tablespoonful sach of "inely minced onion and

to

I frost this with a caramel frost- parsely. Stir in the fish and then ing.

PIE CRUST HELPS

You could make the dish more amusing and savoury by sprink- log them towards the end with n little grated cheese, and breadcrumbs, and by sur-

Fit pie crust for a one-crust ple rounding them with a rather

into pan, fetting edges extend highly-seasoned tomato sauca.

half an inch over the rim. If The cream is whipped and there is more than that trim sweetened and vanilla-favoured » off with selazors. Finch the edges (Crème Chantilly) mixed with roughly-chopped meringue and moulded.

with fingers. When pie crust bakes if shrinks, Placing it in the pan loosely allows for this.

fold in the stiffly beaten whites of cxga. Have a pan of deep fat very hot and fry spoonfuls of the mixture til crisp and brown.

· COCOANUT, MOULD

Use quarter pound, ground rice four for a moderate sized mould, and make it into a smooth paste with a little milk. Boil a quart of milk in a saucepan, stir in the rice till 1b thickens like a custard, add sugar, tɔ taste, two minces butter and a tablespoonful

HARICOT BEAN ROAST Bos a seer of hamcot beans overnight, cook till soft, then pass them through a sleve. Melt two ounces butter in a pan, add two ounces flour and cook together for a minute, stir in`s cupful of mlik and a little of the water in which the beans were cooked in and bring to the boil. Beason with popper and sat, add a teas- poonful of chopped parsley and an ounce of oatmeal or bread- crumba. Grease and coat æotin or mould with browned crumbs and put the bean mixture in. Bake for thirty minutes. Turn out and granish with grated carrot and parsley. A good brown vegetable nauce zoes well with the roast.

freshly grated cocoanut. “Fia- vour with vanilla essence and put into a wetted mould to set. Serve by furning out on to a dish and sprinkling more coodanut on top

t-the mould.

in

now

SCALLOPED ART.CHOKES This delicious vegetable. 18.

the season just and apart from serving them. boiled with butter sauce they are. very nice scalloped. Grease soine scallop shells and put tables- poonful or white sauce, in the bottom of each Fill up with cooked artichokes, put some more.". Kauce over and sprinkle grated cheese thickly on top. Fince the shele in the minutes; do not allow to brown, and serve bot.

CASSEROLE OF VEGETABLES

A thrifty way of using up "left- overs" or vegetables. Mix in a bowl half a cupful of each of coïd, cooked peas, sweet corn, beans, potatoes and carrots," Add a tablespoonful of minced onion and the same amount of celery to the vexetable also two tomatoes cut in pieces. Place the vegetables into buttered individual pyrez moulds. cover with buttered crumbs and bake till a golden brown.