1935-10-31 — Page 3

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HONG KONG DAILY PRESS, THURSDAY, OCTOBER 31, 1935.

STAPLESURPRISES

HEARTY SOUPS FOR COLD DAYS

11

This, the time of year when a bowl of piping hot sup. frag." rent and inviting, serves +45 4 perfect prelude to a meai-or, if it 19 substantin enough-may provide the meal itself, with the addition of salad and a bever age

CHICKEN BROTH

4 or 5 b. fowl cut up

lb. ham

2 large carrots

2 onions

*

2 leeks

2 stalks celery,

Parsley.

Salt and Pepper

3 qts, cold water

Wash chicker, then put it to soak with the sham for an hour in cold water. Pat on the fre and bring slowly to a boil. Skim Botl add the vegetables. and slowly for 3 hours. Strain, cool and remove fat.

BEEF BROTH WITH CABBAGE

small cabbage

1 cup grated Parmesan cheese

2.qts, beef broth

2 lbs butter

Salt and pepper »

Pinch of soda

Parsley, chopped fine

Shred tender part of a green

Boll cabbage very fine.

some water. Add the washed, shredd- ed cabbage, the pinch of soda and the 'sa.t. Cock for 5 minutes. Drain well. The cab- bage should be tender and green. not soft, mushy and brown.

A

Slice hard rolls in thir slices and toast to a delicate brown Butter them well, ple A little cabbage on each and sprinkle generously with cheese. Put tiny plece of butter on each one and set under the grill in a hint over until the cheese and butter have melted together to a light browii. In the meantime heat beef bouillon

bolling to the point. Pour into a hot tureen and sprinkle with a little parsley..

cabbage toasts on a "Place the

Serve two or three.

hot platter.

of the cabbage toasts at the table

1:

11

in each soup plate and All with the hot boullion.

ITALIAN BEAN SONP

2 cups dry lima beans

2 medium onions, ground

3 sta ks celery, ground

In the

2 medium size potatoes, diced Soak the lima beans over night in cold water to cover, mcrning remove the skin; after draining off the water. Cover the beans again with cold water and cook gently for about 2 hours or until the beans are very tender. There should be enough water to

beans covered keep the

at all times. Season to taste with salt and pepper. Place the ground vegetables and the diced potatoes

· a sauce with

sufficient wan ter to cock tender. Add the veg etables to the beans with the re- maining ingredients. Cook gently for 20 minutes, adding sufficient water to thin to a chowder or Senson thick soup consistency.

to taste with salt and pepper and serve with crisp crackers tcasted hard rolls.

MADRILENE

Knuckle of veal

2 lbs. chopped top round

beef

1 large can tomatoes

I clove garlic

2 carrots

1 small turnip

5 qts. cuid water

2 eeks

2 cloves stuck in a small bara

nir

Y

1 stalk celery

Parsley

2 tsps. salt

Pepper

Small gun of beets

OX

of

Fee and wash the soup greens and cut in big pieces. Put the water for an hour. Add the oth-.. er ingredients and bring slowly to a simmer. Simmer for 5 to hours, skimming when necess- sary. Strain carefully. through a Ane

cool and wet cheesecloth. remove grease. Colour to pale red Season to "with the beet juice

fastu,

HOLLANDAISE SAUCE

Lightest And Most Delicious

one

Hollandaise, or Dutch, Sauce is one of the lightest and most delicious of them all, and which is, perhaps, more travestied than any other, a white sauce. bound with an egg and flavoured with lemon too often doing duty (and at the behest of many - putable cookery books, too) for the simple mixture of egg und butter, flavoured with vinegar and lemon juice which is the true Hollandaise.

It is, however, a rather tricky sauce to make, and, this, explains the white sauce substlute; but given proper care, it la no more If difficult than a mayonnaise. the folowing Instructions are followed exactly, there ahould be no trouble

of

You will want six ounces butter, three egg-yolks, three tablespoonsful of wine vinegar and two of cold water, a good pinch of salt, a little white pep- per and half a small lemon.

IN A DOUBLE SAUCEPAN It is essential to make the sauce in a bain-marie, or" in a double saucepan in which the Use 2 water is nearly boiling. wooden spoon or a small sauce. whip for stirring.

nuner

Before starting divide the but- ter into little pieces the size of a nut, that is about an each. Now put the vinegar and -water in the top of the double saucepan, adding salt and pep,

per:

Bring this quickly to the ball directly on the stove, and let it boll away rapidly until there is about a dessert-poonful left, not less. Remove the pan, let the liquid get nearly cold, and then daca dessertspoonful of cold water.

Now add the yolks of egg free from all white, mix them with the spoon, add one of the pieces of butter and put the pan into the lower pan of the double saucepan, the water in that being nearly boiling.

You must now without delay. and without ceasing, stir the mix- ture with your spoon or whip, and when the eggs show the alight. est sign of thickening, add an- other piece of butter, and so on. but add more butter only when

the plece before has quite melted.

If the eggs seem to be thicken- ing too much in spite of this

must domadd as they wil and now and then a drop or two of cold water, a small bowl of which you will have placed ready be side you: this wil slow down the cooking, and keep the sauce light. You will find that you will pro- bably have to add about a table- spoonful and a half of water in all, but always a few drops ut a time,

Be very careful to see that the sauce does not cook too fast, and therefore keep the water in the lower half of the double sauce- pan just under the bot

FINAL FLAVOURING When all the butter bas been added, take the top pan out of the bottom one. Add about coffeespoonful of lemon juice. and if necessary, some more salt and more lemon juice if you like.

J

If you do not want to serve the sauce at once, you can keep it in the bain-marie, but the water must be only hot and not bollag. That is the real Hollandaise Sauce, and how very different it is from the white sauce imalta- tion!

TH

TWO LIGHT LUNCHEON DISHES

Here are two seasonable vige- table dishes.

For Tomatoes a la Monegasque tomatoes, some nice ripe take and scoop out pith and pips. Salt and pepper their insides and ada a tiny pinch of powdered thyme. Place them on a fireproof dish and put into a very hot oven for five minutes.

Then drain Away the water which has collected inside them, and stuff them with breadcrumbs, Anes herbs, garlic and seme pounded anchory Allets,

Season with salt, pepper and spice, a drop of alive all on top, and cook in the oven until done. Serve hot.

11

STUFFED ONIONS

Onions are getting very large and noble in the garden, and at the Arst chance we must have a good stuffed one. Like this, per- haps.

Three-quarters cook them by boling, then cut off about an Inch of the top, and scoop out enough of their insides to ac- commodate in each a couple of sheep's kidneys cut An eight

pieces.

Put a small piece of butter into each onion case, then a spoon- ful of its own inside chopped and peppered, then the pieces of raw kidney interspersed "with Amail dice of boned anchovies, a squeede of lemon, more minced onion, a dash of pepper, another bit of butter and finally the top.

Arrange the onions in a fire- proof dish, and bake them in a slow oven for an hour. with a copious pouring of rich and favoursome brown gravy, and a sprinkling of fresh green par- sley.

{

HAM SOUFFLE

Adorn

}}

Chop up about two breakfast- cupfuls of cooked ham, put it into a saucepan with two tablespoon- fuls of margarine and stir the- roughly together. When the mar- garine is melted 'and 'mixed with the ham, add two or three table. spoonfuls of the breadcrumbs. Make a sauce with two ounces of margarine, two tablespoonsfuls of flour, and about three-quarters of a pint of milk; beat up the yolks of two eggs and add to the sauce, mix in the ham-mixture. and lastly fold in the stiffly bea- ten egg-whites. Pour into a well greased pledish and bake in B hot oven for twenty-five minhtes. Cover with chopped paratgy and

3?rve.

EMERGENCY SALADS

7.

Sothetimes salads are made quickly in an entergenty and there is not always, time to drain them properly. This difficulty can be overcome by uthising a blass lower-holder. Place the holder in the bottom of the salad bowl and arrange the lettuce- leaves on this. In this way the- lettuce will drain thoroughly in

a very short time, the water pass- ing through the holes of the glass nower-holder

WHIPPED CREAM WITH

ALMONDS

30 blanched almonds

A tablespoonful of powdered

sugar

i egg yolk

1-saltspoonful of vani'a

1 quart of thick cream

EGG DISHES

dinner, Batisfactory

For the pick-up meal, for breakfast, luncheon eggs are always solution for the "what quest.on.

น

to eat"

แ

SURPRISE EGGS Cook eggs hard and remove the shells Have ready any meal croquette mixture or wel. season- ed mashed potato which is rather dry. Enclose eggs in coating of this mixture; roll in crumbs, then in slightly beaten egg and lastly in crumbs again. Fry in deep. bot fat or olį until browns Serve with brown grayy or tomato and mushroom sauce.

EGG FOO YEUNG

Mix 6 eggs, well beaten, llb. bean sprouts or mixed vegetables well drained, "cup cold chicken or other meat shredded. § cup onion shredded, in skillet. Fry in cake form. Brown on both sides Serve with soy-bean sauce thick. end with cornstarch

CREAMED EGGS AND MUSHROOMS

Prepare two" cups of thick white sauce. Hard-cook abc eggs. and cut in eighths. Saute à quar- ter of a pound of mushrooms in butter, mix with the cream sauce, pour over the eggs and place in ramekins. Heat in a moderate oven for 10 minutes and serve hot..

SHIRRED EGGS

Lightly grease ramekins or i dividua, shirred egg dishes, Break eggs carefully and drop one or *wo into each dish. Sprinkle with salt and pepper. Bake in a moderate over 5 to 8 minutes. according to the hardness desired. The bottom side of ramekins may be sprinkled with bread crumbs before dropping in the eggs, if desired.

EGGS CARLOS

Boll rice In a well-seasoned bouillon. Place on a serving plat- ter in a round in the kedler of the dish and garnish around with fried eggs, (fried on both sides and kept small and round as possible), small wholé grilled tomatoes, fried whole bananas and strips of fried bacon.

"FRIEN QUAILS WITH

ONIONS

Quails

Finely chopped onions Fresh butter

1 tablespoonful of white bread

curmbs

Stew the finely chopped onions for fifteen minutes in hot butter Add the quails and simmer for another Afteen minutes. Soak the bread crumbs' wel; with butter and spread thêm thickly over the qualls. Serve with bled rice,

SCRAMBLED EGGS WITH ANCHOVIES

3 cleared anchovies

2 smal, cupsful of fresh butter 2 small cupsful of white bread

crumbs.

1 tablespoonful of Parmesan

cheese

8 eggs.

Pass the anchovies and the butter through the sleve. Mix the bread crumbs with the but- ter and anchovies. Line a fire- proof dish with this mixture. then add lightly Scrambled eggs Spread cheese thickly over the mixture and dot the top with butter. Bake the mixture in very hot even until it is lightly browned on the surface, but be careful that the eggs are not too firm.

FRIED CALF'S BRAIN Į

1 or 2 brains

1 egg

White bread crumbs

Frying 'fat.

Cut the blanched a monds very small, place them with the pow riered sugar, in a saucepan, and stir them continually, until they are browr. Pour them on a well Augared board, crush them with

fibres. rolling-pin to smal crumbs. Stir together the egg-yolk and three tablespoonstu of the thick cream. Then add the vanilla

Ł

Wash the brain, put it in hot water, and remove the skin and Heat the clarifes fat in

a frying-apn. Cut the brain in thick s'ices, powder with flour, dip Into the egg, and then coat it

and the almonds. Turn the mix-thickly with bread crumbs. Fry

ture into a dish and cover with

whipped cream.

It gently until browned on both sides.

GUARD YOUR HEALTH

DURING CHANGING SEASONS

BRIGHT Autumn sunshine-sudden changes cool evenings

make tricky times for normal health. With changing . seasons many people find health a problem, and Autumn usually brings its crop of attacks in the form of colds and sore throats, For quick relief from colds 'ASPRO' bas fulfilled all claims made for it, and if taken according to the directions it not only quickly ends a cold-it smashes further developments in the form of influenza, and prevents many days laying up. in bed. If taken as a gargle according to the, direction on the leaflet in the packet “AŠPRO' gives astonishing relief in a very short while. The reason why 'ASPRO' is so valuable for colds, sore throats, and many conditions of illness is because, after ingestion in the system, it is a powerful germicide, and is anti-pyretic-anti-periodic, and anti-fermentative. 'ASPRO' does not harm the heart. and its standard of purity conforms to the British Pharmacopoeia, the guiding authority of the Medical Profession.

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WILL

QUICKLY END A COLD and ARREST Influenza Developments.

Stubborn Cold Goes -- PROOF!

Hanmer Street,"

Williamalow

Dear Sirs,

thank

pri

for your kind reting me to the

cerca a way 10 effect'a care to the nasty COLD with which

had tried had been battling for three weeks, dwring which

any other intallible remedies Us Thursday leat I carried qui your advice to the letter, and 1 could hardly believe the last that Saturday ratening 1, woke up with a Loid left, nor did 1 381 haw Ai- been in the hi

tough through the SPRO

though I have ned

with excellent results for years in relieving HEADACHES, can any positively and with wery ach appreciation, that your

surance that ASPRO would

· Cold or the 'Fl break up

24 hours: H the directions were properly observed, has been con elnaively provVES

Year faithfully,

(Sind Win G MURCHISON.

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Headache Rheumatism Sleeplessness Toothache

Influenza

Earache Colds Malaria

Sore Throat Neuralgia

Sciatica

**Goat

Lumbago

Dengue Asthma

Neuritis

Hay Fever Feverishness Irritability

Temperature

Alcoholic After Effects 'ASPRO' Gives Great

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11F/34

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vip bomis, them, and

colds,

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ASPRO

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