1935-10-24 — Page 3

Page

HONG KONG DAILY PRESS, THURSDAY, OCTOBER 24, 1935.

STAPLES SURPRISES

HAM AND VEGETABLES

BOILED HAM WITH SPINACH

Pare off the under part and saw of shank of ham. Tie the. ham in a clean cloth and cook boiling water. ailowing 20 minutes to the pound. When cooked, remove cloth and skin. Lay in a stew pan or a deep baking dish and pour over it a cup of cider and place in the aven to brown. Baste frequently and when the ham with elder has absorbed the liquid serve o!! hot platter with spinach.

BOILED HAM WITH

VEGETABLES

1 shank end ham"

5 small potatoes

1 small head of cabbage. cut

in fifths

5 small unions

3 small turnips, cut in

ters

фуд

BOILED. HAM AND EGG

WITH EGGPLANT

I

6 eggs

6 servings ham

1 round eggplant

Remove the skin and cut "th segplant into slices, one-hal Inch thick. Sprinkle with sali and plle on a plate. Cover with

1

weight and let stand (WO, hours: this 's to press out thr... julee. Drala, dredge with flour and

sauté slowly, first ca ont side and then on the other, to a golden brown. Lay a slice of bolted ham, on eäch`atice of exx- plant and top with a poached ekk. Serve with Hollandais

'sauce.

HAM LOAF

4 cups chopped cooked ham

፡፡

i cup chopped celery

3 medium-sized carrots, cul.11 cups soft bread

quarters, lengthwise

Plunge the ham in a pan of hot water and simmer one hour before adding the vegetables. AL the end of the Arst hour's cook-. ing. "add the turnips and when these have cooked 15 minutes add the potatoes and cabbage; cook 30 minutes longer, remove vege- tables enrefully Su as not break in pieces and serve on a platter. Arrange with the ham in the center of the platter and surrourid with vegetables.

Frozen Salads

PEAR

Drain one can of pears and cut in small pieces. Chop one hait orange and add with two table, spoons of orange juice, sweetened To this add one-fourth cup of white gropes which have been "skinned, seeded and cut in quar- ters. Beat one-half cup of cream add one-half cup mayon naise and a few grains of salt. Fold this into the fruit and pour into fancy or loaf shaped "ice cream mold. Cover with waxed paper and a tight cover and pack in ice and sait unt) frozen. Remove. silce, and serve сл lettuce leaves. This should serve eight and is very relicious.

APRICOT

Soak one teaspoon gelatin in two tablespoons cold water. then melt over hot water. Add four tablespoons honey and heat until thin. Beat one cup of cream and fold -in the gelatin and honey. one-third- cup of mayonnaise. one-eight cup chopped figs... one- fourth cup chopped dates, one- fourth cup chopped pecans and a little seasoning of preferred spice if desired: Drain three cups of cooked apricots, cut fine and add. Pour the mixture into melon mold, cover with waxed paper, then the mold cover and pack in ice and sali in the pro- portion of four of ice to one of salt, until frozen. Or the mixture may be turned into refrigrator trays and let freeze. If frozen 12 a mold, after freezing · turn out, cut into, silces and serve with some good cream mayonnaise. Elther fresh or canned apricots may be used. Th's will serve six.

me

PINEAPPLE

ky

1 cup chopped green peovers

jcup chopped calons

2 tablespoons parsley, chopped

teaspoon salt

teaspoon paprika

3 eggs, beaten

1 cups mik

3 tablespoons butter, melted

Aux Ingredients and pour into

1 large or 2 medium-sized but- tered cuf pans. Bake 45 minutes in moderate oven. Cool and un- mold. Serve cut in slices.

}

Sweet Peppers

The delicious and decorative fresh sweet peppers for capsi- cums, or pimentos, or paprikas whichever they happen to be cafted) are in the shop windows again, and no time should be lost in buying some.

In any case, it is always necus- sary to sk.n them before they are used. This is done by either gelling or scalding them, when - the skin, as in the Case of "tomatoes, wil. come off quite eadly. They should then be em- ptied of their seeds and then cut up or left whole according to the recipe to be followed

STUFFED SWEET PEPPERS

Having skinned them and em- ptied them, stuff them with any kind of mixture you wish, not too dry and made more substan- tial with a little rice. A chicken, onion. mushroom. and tomato stuffing is a good one.) Then braise them with good stock, or with tomato purée, if you prefer

They are excellent

FOR SALADS

NEW VEGETABLE DISHES

STUFFED ONIONS

Four large mild onions, 1 cup- finely chopped meat, 2 table-. spoons" minced mushrooms, (op- tonal). I tablespoon minced par- sley. 1 egg. teaspoon salt,

easpoon pepper, 1 tablespoon but er, cup coarse stable bread crumbs.

Spanish "apons are preferred bu any large onion can be used. Peed cook in boiling water until tender," letting the water cook away. It will take about an hour. Drain and take ou the center of onlens without dis-" turbing the outside layers. Mix mat, mushrooms, salt and pep- per. Add egg without beating and mix very thoroughly. Fill onions with mixture. Melt but- ter and add bread crumbs. Mix well and cover

the

fillings in the onions. Bake in a moderate aven for twenty minutes or un- til the crumbs are brown

Save the centers of the onions to use in a cream sauce the fol lowing day.

MASHED PARSNIP RING

Eight or ten parsnips of falr size, 4 tablespoons bacon drip- pings, teaspoon paprika, 1*120- spoon white pepper. 1 egy. ? teaspoon white pepper, 1 egz. 2 tablespoons vinegar, cup cracker crumbs, 1 cup flaked fish, 3 table-.. spoons butter. 2 cups milk, par- sley.

Scrub and scarpe parsnisp. Cut in halves and cook in boiling salted water until tender. It will take about thirty minutes, de- pending on freshness and size. Put through a ricer and add ba- con

drippings, paprika, papper and cracker crumbs. Beat egg with vinegar and add to parsnip mixture. Cook over the fire, stir- fing constantly until egg is set. Arrange on a hot platter in the form of a mound and with a ter, widening it into a ring. Fill spoon press a hollow in the en-

with fish in cream sauce and garnish with parsley.

To make the sauce, melt but- ter stir in four and when bub- bling slowly add milk, irring constantly. Bring to the ball- ing point. Season with salt and pipper. and add fish,

Protein calories, 296; fat calor- les. 1140: carbohydrate calories. 592. Total calories, 2028.

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CHEESE AND POTATO SOUFFLE

Two cupa mashed potatoes 1 cup grated cheese, 4 eggs, 1 tablespoon minced' parsley, i tablespoon tomato cataup, tea- spoon salt, easpoon pepper, i cup rich milk,

Beat yolks of eggs unli thick and lemon coloured and add with cheese and season ngs to, mashed potato. Beat in enough muk to make the consistency of

drop batter: Loss

than

cup may be enough. Fuld in the whites or eggs beaten until stiff and dry. Turn into a well buttered baking dish. and place Bake in a pan of hot water. this y to forty minutes in a

moderate oven (375, degrees F.) When well puffed and firm to the touch, remove from oven and serve at once. Freshly mashed, hot potatoes can be used or left- over potatoes can be put through a ricer and reheated,

For A Dinner-Party

Consumim ikadu Sule Tzarine

Tourneynx Belle-Hélène Canctoù rôli à l'Anglaire Canuper war champignon.

Coupe Brésilienne

For this dinner-parly menu the soup is a chicken consomme flavoured with tomato and gar- nished with dice of chicken ment and of tomato.

The sole is poached and gar- nished with stewed cucumber cut in olive shapes. It is covered with a cheese sauce favoured with paprika BENC

Grilled tournedos are garnished with artichoke bottoms Alled with Bearnaise sauce, straw potatoes, and watercress.

The ducks plainly roasted, bu.instead of sage and onions it is stuffed with a spoonful of finely chopped fresh mint mixed wih an "egg" of butter.

The coupe is a base of pine-. apple dice soaked in maraschino. which is masked with lemon, ice. After this, coffee should taste especially good,

VEGETABLES IN MARKET

SUGGEST THESE DISHES

It's easy to plan meals these days for a serving, or "cutlets" can be

if you use originality and imagina- used. Trim meat and roll in tion. Vegetables and fruits are crumbs. Dip in egg slightly beaten abundant and they all tempt us by with 1 tablespoon cold water and their own perfection. Vegetable roll again in crumbs. Sprinkle cookery should continue to be with salt and pepper and saute a stressed throughout November. rich brown on both sides. Reduce Frequently a well-planned vegét able combination," containing a small amount of meat or fish, will serve acceptably as a main dish for luncheon or supper...

Veal cutlets with stuffed sweet peppers is a splendid dish for a September dinner. Serve it with a tomato and cucumber salad and a fresh dessert.

CUTLETS WITH STUFFED

PEPPERS

Four veal cutlets, 1 egg, cracker sweet green

2 large

heat and cook slowly for 30 mins. Place on a hot platter and on each cutlet put half a pepper filled with the combination of vegetables. Pour the sauce or melted butter over each stuffed pepper, and serve at once. After cutting peppers” in halves and removing seeds, simmer for eight minutes in bolling salted water. Drain and with any combination of vegetables át hand

This is an excellent way to use left-over vegetables.

EGGPLANT ITALIENNE

Two small eggplants, 2 hard peppers, cup diced green beans cooked eggs, cup diced cheese, I (cooked), 4 tablespoons tiny cook-cup tomato sauce.

ed onions, cup diced new carrots Pare eggplants and cut in slices. (cooked), cup diced cooked beets Sprinkle each, alice with salt and 4 tablespoons Hollandaise sauce or pile on melted butter.

After being peeled, they should be cut up in strips ar pieces. They make quite a good salad by themselves, but they are better used when mixed with other in- gredients, For instance. equal parts of sweet pepper and cucum- ber, seasoned with olive oil, vine- gar. sylt, and pepper and gor-- Combine two cups fresh pine-

nished with chopped chervil or crumbs, and one-half cups apple.

at a pinch, parsley. Another is apple sauce, four tablespoons

inix tomato flesh and thin strips corn syrup and one-third sup blanched almonds. Soften one of sweet peppers with cold bolled teaspoon gelatin In one table-

r.ce, and season with ol, vinegar, spoon cold water, dissolve in two a trifle pt garlic, chopped onion.

and narsley. tablespoons boiling water and add. Beat one-half cup of cream. add one-half cup mayonnaise and and a few grains of salt fold into the fruit. Pour into in- dividual round or star shaped ce cover with cream Ida, and waxed

Covers. ber and tin Pack in ce and sa't frozen, This maye served in the ordinary way upd lettuce leaves or it a more active way is desired, surround ach mold resting in a nest of tuce. by small wedges of very je watermelon, arrang- ed to remble a star French.. or any desired dress ng might be

should serve six be-used

VEAL OR CHICKEN

PAPRIKAS

Fry a quarter of a pound of finely chopped onions in an ounce A lard unitil they are golden hrown, then stir in a teaspoonful of paprika, pepper and just a arlic, very little indeed touch of

Add pound of yeal eat in cubes, and stew them together over a flame until all moisture

Steak can be used and cut in ileat pieces, each one large enough

has evaporated. Then add a peeled and sliced green.

sweet pepper and a, tomats, but ace that skin and pips are removed.

a plate, one above the other. Cover with a weighted plate and let stand two hours. Baute in butter and line a shallow baking dish with half the slices. Cover with eggs cut in slices; over the eggs sprinkle the cheese and pour over tomato sauce. Cover with re- maining eggplant and bake afteen minutes in à moderate oven.

To make tomato sauce, cook 14 cups diced tomatoes with onson,

Go on cooking, with the lid on, until the meat is ender, then mix celery leaves, parsley, carrot and

a little flour with a gif of sour

three or four cloves Season with.

cream, add this to the stew and salt and pepper, and when very

bring to the boll again; 11 you prefer, dsc fresh cream instead of sour.

soft rub through a strainer... Bind wits two tablespoons butter blend-" ed with 14 tablespoons flour.

Neglect of

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of suffering

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