1935-11-14 — Page 3

Page

STAPLES

APPETISING SOUP

CREME A LA REINE

1 pint chicken broth..

1

cup milk

*

cup chicken cut very fine

2 tablespoons butter

2 tablespoons flour

Make sauce by melting butter, adding flour then milk and chic- ken broth. Stir unti- reaches the boiling point, season to taste and add choppied chicken.

TOMATO SOUP

2 tablespoons butter

2 tablespoons flour

2 cups milk

2 cups tomato juice

i

teaspoons.soda

teaspoon pepper

Salt to taste

Make cream sauce of first three ingredients; add soda to bolling tomato juice then slowly add the tomato juice to the cream sauce -never the cream sauce £o to- malo as this might cause the sauce to curdic. A word of, cau- tion never stir cream sauce and (cmaio with the same spoon- often the scid tomato juice that adheres to the spoor will cause curdling of milk. To enrich the flavour of the soup-blis of celery, parsley and a piece of union may be cooked in the tomalo before they are strained, Tomato juice should be added to the cream just before Berving and both must be at the scalding point,

sauce

SPINACH SOUP

2 tablespoons butter

2 tablespoons flour

1

cup milk

Make sauce of first four ingre- dients, season to taste, then add spinach which has been pui through a aleve. Add speck of grated onlon if de- sired.

HUNTINGTON SOUP

1 tablespoons butter

1 tablespoons flour

2 cups chleken broth

2 cups corn

2 cups canned tomatoes

1 slice of onion-

1 teaspoon salt Dash pepper

Chop corn, add chicken broth." tomatoes and onion. Bring slowly to boiling point. Rub through sieve. Melt butter, add flour, cook few moments then gradually add hot mix- ture, Season with salt, pep- per.

HONG KONG DAILY PRESS, THURSDAY, NOVEMBER 14, 1935.

SURPRISES

The difference between Cream Soups and Bisques is that the lat- tër always conta'n fish in one form or another. We highly ree- commend the use of fish because of its rich food content.

OYSTER AND CELERY BISQUE

1 cup Anely cut celery

1, cup, oysters

2 cups thin cream sauce Celery must be cut very fine. cover with 1 cup cold water: cook slowly until celery is scft. Add one third-cup cold water to the oysters and cook until edges begin to curl. Remove oysters and cut them very fine. Add celery, eut oysters, and the juice of both cream sauce, season

10

taste.

BISQUE ROYALE

2 tablespoons butter

2 tablespoons flour

cups chicken broth

2

1

to

cup.corn.which has been for-

ced through strainer

1 cup clam proth

to

Melt butter, add flour, then add chicken broth stirring con-

il.comes stantly uali) bolling point; then add corn and clam broth, season to

Laste......

CELERY SOUP

For the first, chop up a head of celery and boll very gently with a handful of rice in just nough water to keep it from burning. A double sauce-pan

would be quite a good idea, and it should cook for two or three hours.

stock and bring to the boll. Pass Then add a pint and a half of

through a sleve, heat through again, enrich with a little cream if you like, and serve with crou- tons of fried bread.

The second will be improved if you can use some game stock. preferably from a pheasant, but ofdinary meat stock will do. Cut '- up two heads of celery very small, and blanch them for five minutes In boiling water.

Drain them and put them into A saucepan with hall a pint of peeled button onions, a lump of sugar, a pinch of mignonette pep- per (ordinary pepper will do, necessary), and, if you still have It a little tarragen and chervil.

Moisten with game stock to your requirements. boll until the celery is done, and serve as it is, A good substantial soup for luncheon.

Vegetable Recipes

meal.

When you are tired of meat menus plan a vegetarian with some of the following ex- » cellent recipes:-

ARTICHOKE FRITTERS Bull some Jerusalem artichokes until they are tender and then mash them to a pulp with a woo- den spoon. Mix with this puree and egg well beaten with a table spoonful of four, and when this is like a "thin batter drop the mixture in spoonfuls into deep fat. Drain well on serving verv hot.

CABBAGE

Some people like to eat bolled cabbage with horseradish sauce. It is worth trying, but the sauce should not be tog "hot" In Italy. tomato sauce and mustard sauce are both used with cabbage,

LEEKS WITH PICKLED PORK

Cut up some pickled pork in small cubes, and fry them until golden in a little butter. Then add some leeks cut into rounds about an inch thick, and cook gently for half an tour. when Season the leeks should be done. lightly with salt and serve very Hot

CELERY CROSTATI

This is an Italian fish. Wash and clean the celery well, using only the best sticks. Throw them into boiling water for a minute, thep

plunge them into. cold. Drain four and dip in well, beaten egg Fry in shallow butter and arrange in layers in a but. tered fireproof dish. Pour in a few tablespoonfuls of good gravy sprinkle with breadcrumbs and bake in the oven until the crumbs, are browned:

A NOVEMBER

MENU

“፡

of

The soup for this informal dinner, is a mixed purée potatoes and Brussels sprouts bound with cream.

The sole, is of the simplest. The lets are cut into the thin- best of thin strips and they are egg-and-tread-crumbed and fried, Cut lemon or Tartare sauce may be served with them, but they will be found best if they are served plain. with perhaps a faint sprinkling of cayerné over them before they are brought to the table.

The pheasant is cooked "à la crème, that is, in a cocotte with butter and a small onion cut in half three-quarters through the azoking, cream is added and the

Crème Flamande Filets de Sales, en jullenne Faisan Carême Poires Diable

bird is basted with this while the cooking finishes..

of pears

A dash of lemon juice is added: to the sauce at the last moment, and there is a garnish of braised. celery,

The sweet consists peeled and poached in syrup, They are then drained. and covered quickly with Chantilly cream, which is sprinkled with kirsch and set light at the last moment. The pears are served het, of course.

DESSERTS

GALA KHUBARB DESSERTS Rhubarb Custard Ple-Cruet Mix thoroughly

30 crackers, finely crushed,

1 tablespoon butter, melted

1 tablespoon sugar

2 tablespoons water. Pat down "firmly with palm of hand to bottom and sides of a deep 8-inch or shallow 9-in ple plass

Filling

Mix together

A cup of sugar-

1 egg, slightly beaten and

2 tablespoons flour.

Add

2 cups rhubarb, diced. Fill the crust and bake for 40 min- utes in hot oven (375° F. Bake covered for first 20 minutes, uncover and bake for remaining 20 minutes. Serves 5 to 8

Rhubarb Brown Betty

Use

3 cups thubarb,

6 tablespoons sugar, and

5 tablespoons butter

Melt

mix tablespoon butter and with 20 crackers. coarse- ly crushed. Place layer of crumbs in buttered bak- ing dish, add layer of fresh, tender rhubarb, cut. in smail pleces, dot with bits of but- ter and sugar

Continue with alternate layers of fruit and crumbs until all Ingredients are used. Place layer of crumbs on top, det with mut- ter and bake in moderate over (375° F) for 45 minutes. Serve hut or cold, with or without cream. Serves 8 or 8 persons.

Rhubarb Meringue Pie

Blend

11 cups (1 can), sweetened run-"

densed mlik

2 tablespois temon juice

2 egg yolks. Fold in

1 cup freshly stewed rhubarb which has been drained. Your late baked pie shell. Gover with meringue made by beating

EXTRA DAINTY

Specially attractive confections are sometimes wanted for a birth- day or other parties.

C1

PASTRY CREAM SLICES

Light and delicious for teatime

or supper, with a real party flavour.

Roll some puff pastry out even-, ly to in, thickness and yard ler.gth. Sprinkle with caster sugár, fold over and press out. Cut into slices, sprinkle with more caster sugar, and bake in a hot oven until brown,

When cold, cut the slices in halves, spread with raspberry jam and whipped cream. Place gently together, without pressing cut the cream, then sprinkle with icing sugar.

||

2 egg whites until stir and

adding

2 tablespoons sugar.

Bake in moderate oven (375° F) 10 minutes or until brown. Chill before serving.

Fresh Rhubarb Refrigerator Cake

1 cups 1 can) sweetened con-

densed milk and

1

cup lemon juice.. Add

cup unsweetened stewed fresh rhubarb, drainen. Use

24 vanita waters. Line narrow

obleng pan or spring farm cake pan with wax paper. Cover with fruit, mixture. Add layer of wafers, alter- nating

this way

.until ALM- fruit mixture is used: ishing with layer of wäfers. Chill in refrigerator for 6 hours or longer. To serve,

on small platter: and carefully remove Wax paper. Cut in slices and serve plain. Serves 8.

.turn

Oul

RHUBARB-APPLE' PIE-

Place

1 cups flour and "

1 teaspoon salt in mixing bowl.

Then blend together.

cup lard and

1 cup boiling water: then add

to the flour and salt and make a stiff dough. Use one

A

half of the pastry and roll out on floured board, and line tin, Wipe rhubarb with

into damp cloth and cut one-inch pieces, filling the unbaked pastry with one well-covered layer of rhub- arb. Pare enough, apples and cut into eighth slices and fill the balance of tin, Beat

2 eggs and pour over top, ses-

son with

to cup brown sugar and

dot with

butter. Roll out remaining pas. try and cover the ple, cutting in slits to allow steam to escape. Bake in oven (4250 F.) for 35 to 40 minutes.

PIQUANT CANAPES

From Delicatessen Products

Early autumn parties" usually mean some sort liquid re- freshment, and hand and hand with that go delicious canapes 'such as these,

MUSHROOMS AND DEVILED HAM CANAPES

cup deviled ham

1 tablespoon chopped pickle 12 tiny canned mushrooms Combine the ham and chopped pickle and spread on canape toast rounds or crackers. Remove the stems from the mushrooms and Decorative and seasonable on Laute in fat for 5 minutes. Top the party table.

each carape with a sauted mush- room.

DAFFODIL CAKES

Ingredients: 6 oz. four, 4 oz. caster sugár, 4 eggs, 3 oz, butter. a pinch of salt pinch or two o' saffron.

Cream the sugar and butter well, then add the yolks of the eggs,

and very gradually the sleved flour and salt. Lastly fold in the stifly whisked whites of" the eggs the saffron.

Half fill some small påper cases; and bake in a fairly hot oven for ten minutes. Cover with lemon

icing, with a pinch of saffron added.

SAUCE BORDELAISE

An excellent sauce for grilled steaks or chops, among other thinga...

Put in a saucepan a couple of ounces of finely chopped shal- lots. a pinch of mignonette pep- per, a sprig of thyme, and half bayleaf and half a pint of red wine. Wh

Let this reduce to a quarter. and then add half a pint of half- glaze sauce. Simmer, this sauce gently os half an hour, skimming it occasionally, and then strain It finely.

SARDINE CANAPES

Spread small square crackers with creamed butter, cover with a thin slice of raw onion and lay two sardines diagonally across the cracker. Sprinkle with lemon Juice and chopped parsley.

CRAB MEAT AND ONION CANAPÉS

# cup crab meat, drained and

flaked

+ cup pickled onions, finely

chopped and drained

1 cup mayonnaise

1

Salt and pepper to taste Few drops tabasco sauce Be sure that the crab meat and ontors are thoroughly drained. Combine all the ingredients and blend. Spread on whole wheat toast rounds and garnish with tiny sprigs o.. parsley,

Finish just before you want it) with a couple of tablespoonarul of dissolved meat gaze and a few drops of lemon juice. It will be improved by the final addition of a few small pieces of butter, which wil make it smoother.

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DENGUE MALARIA and other

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above DIRECTIONS

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A

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in

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