1935-11-21 — Page 3

STAPLES

GRIDDLE

HONG KONG DAILY PRESS, THURSDAY, NOVEMBER 21, 1935.

SURPRISES

CAKES AND

WAFFLES FIND FAVOUR IN COLD WEATHER

BAKED GRIDDLE CAMES

1 pt. griddle cake batter

b. cottage cheese

tsp. salt

tsp. cinnamon

tsp. sugar

1 tbsp. milk

1 egg, we' Deaten

cup honey or maple syrup Make the griddle cakes about 4inches diameter. Cover and keep them ie 'warm place unt ready to use, Blend the season - ing with the cottage cheese, and add the milk and egg: Spread the griddie cakes with 1 rounded teaspoon of cheese and fold or rol the cakes over the cheese, pressing the edges of the cake securely together. Line the cakes, 11 a greased bak'ag pan; pour the maple syrup or honey over the top of each. Bake in a mo -derate oven for 15 minutes.

SOUR MILK PANCAKES

1 cup flour.

1 tsp. baking powas

tsp. salt

1 egg, well beaten

Bour milk

༞

gift the dry ingredients- to- gether. Add the egg and enough sour milk to make a batter the consistency of a very heavy cream, Heat fat a quarter of an inch deep in the frying pant Drop spoonfuls of the batter into the pan and let them form into small cakes. Fry unta. golden each side. Serve ut brown on once with rart jelly or apple sauce over them

FORCEMEAT

Good forcemeat, suitable for chickens, or turkeys, may be pre- pared quickly and easily if sau- sage is used as the chler ingredi ent. All that is required, in ad- dition to the uncooked sausage- meat, is a flavouring of grated lemon

minced parsley, rind. thyme, and marjoram. The meat must be removed from the skins, and the favouring thoroughly mixed into it. A small propor- tion of soft Ereadcrumbs, finely grated, may be added if desired. It is usually pass'ble to obtain fresh sausage meat, ready for use, from a pork butcher. This saves the trouble of removing the meat from the skins.

UNUSUAL STUFFINGS

Here are some sturings goose, duck and chleken different parts of the world.

for

from

A DANISH STUFFING-

Delicious stuffing for ducks or geese can be made as follows:

Peel, core and cut into slices good cooking apples, as many as required according to size of bird; and with equal quantity of pru- nes; stuff the bird. Sew it up neatly, and roast in oven usual. This stuffing does not sweeten the meat, but gives it a nice flavour,

WITH CANDIED PEEL

4

The following quantities are sumfelent for a chicken 4 oz. chopped suet, 4 zs, fresh bread- crumbs, 1 oz, shredded mixed candled peel, 1 teaspoonful chop- pad parsley, pepper and salt to taste.

Mix all together with one egg. For a tarky double the quantity. is required. This recipe is used" also for forcémeat balls with jug- ged hare This comes from Nor- folk in England.

Hints

korkid khóca" with a plece of fannel dipped in muk: This revives all faded and soiled parte. Leave to dry, and polish with a soft cloth.

OATMEAL CASES,

Sift and measure cup flour. resift with 1 teuspost

powder and i teaspoon salt. Mix I beaten egg. 11 cups cooked oatment. cup evaporated milk and cup cold water and 2 tablespoons melted shortening. Add to the dry mixture and beat until smooth. Buke cakes

on 3 hot griddle. -Cooked rice may be substituted for the out- meal if desired

RAISIN WAFFLES

Boll 1 cup. seedless ralsins for. 5 minutes. To 1 cup cream. cup milk, 3 beaten egg yolks, tablespoons sugar, add 24 cups. flour, teaspoons baking power and teaspoon salt. Best - and add 4 tablespoons of

meted

shortening and the raisins. Beat and fold, in 3 stmy beaten egg whites and bake on a bot waffle iron.

CORN CAKES

2 cups corn meal

cup flour

3 tsp. baking powder

2 eggs

2 cups mik

4 tbsp. melted bater Combine the dry ingredients in 2-quart mixing bowl. Beat the eggs, then add the milk and mix Stir it into the dry ingred ents.

Add until the batter is smooth. the melted butter and drup by the tablespoon on a hot.gr date

WALNUT CAKE

A delicious party cake is made Ex follows: Bleve into a mixing- bowl eight ounces of self-raising" flour and a pinch of salt.

Beat

to a cream six ounces of castor sugar and s.x ounces of butter Then beat in three eggs and u tablespoonful of mük,, or four eggs, alternately with a table- spoonful of the Bour. At this stage beat thoroug: y, then ·lgat- ly sift in the remainder of the flour;; add two ounces of finely

walnuts. chopped

Divide the mixture between two sandwich tips and bake for about half an hour in a morlerate to hot oven « (380deg). While the cake is. bak-' ticy make a filing from three our-. ces of icing sugar and an ounce and a "half of butter. Beat until light, add a few drops of lemon juice and cochineal, and an ounce of chopped walnuts. When the cake is baked trim it round the..

RECIPES FOR LUNCH

AND DINNER

Lunch

Scrambled eggs with anchovies Frid calf's brain with spinach Compote of apricota SCRAMBLED EGGS WITH "ANCHOVIES

3

cleaned anchovies

2 small cupsful of fresh butter 2 small .cupsful of white

bread-crumbs 1

1 teaspoonful of

cheese

Begga

Parmesan

Pass the anchovies and the outter through a sieve. Mix the bread crumbs with the butter and anchovies. Line a fire-proof dish with this mixture. Then add the lightly scrambled eggs Spread cheese-thickly over, the mixture and dot the top with butter. Bake the m'xture" in a very hot oven until it is lightl browned on the surface, but be careful that the eggs are not too Arm,

FRIED CALF'S BRAIN

1 or 2 brains

1 egg

White bread crumbs

Frying fat

Wash the brain; put it in hot. water; and remove the skin and Abres. Heat the clarified fat in a frying-pau. Cut the brain in thick alices; powder with flour; dip into the egg: and then coat. It thickly with bread crumbs. Fry it gently until browned on both sides. (One braid for twin persons.)

DINNER

Clear soup with Schoberi Cotelettes a la Milanaise, with

macaroni and green peas Whipped cream with burned -

almonds SCHOBERL

2 aunees of butter

4 egg

4 tablespoonsful of cold sweet

cream

4. tablespoonsful of flour Cream the butter. Then add the yolks of the eggs very slowly, alternating each yoke with one Lablespoonful of cream and one tablespoonful of flour. Add the whisked whites of eggs. Pour thr mixture into a well-greased pie dish and bake until golden. When cool cut it into dice and with a clear soup. COTELETTES A LA MILANAISE

4 veal chop

*rve

1 small cupful of grated Par-

mesan cheese

+ small cupful of flour

1 egz

* 1

Trim the chops; dip them in hot butter, flour and Parmesan cheese. Let them remain thus until they are well soaked. Then dip them in beaten egg: once

them soak again for two hours. Before serving, saute them quick- ly in hot butter and serve them with

bolled macaroni that has. been richly sprinkled with Par mesan cheese and butter,

edges, crumble. the trimmings, more in four and cheese; and let and add them to the filling, which should be spread between the two halves. Mak: Bume 'cing from six ounces of aleved icing sugar and two tablespoonfuls of water. Heat gently together until luke warm. colour pale pink with cochineal. remove from the heat. and beat well until of just the right con- sistency to pour, on to the cake and set almost at once. Decorate the top with walnut halves.

A BRAZILIAN RECIPE

One ib, sausage meat, 1 cupful pineapple cubs, 1 dozen olives, 1 hard-boiled egg, a little salt, red pepper, and 2 oz. butter.

"Roll out the usage meat, chop the pineapple, stone and chop the olives, coarsely, grate the egg: Spread these ingredients on the sausage; senzonwell, dot the butter over and roll up neatly.. Press: the stuffing into the body of the bird.

HERRINGS

A La Portiere

A simple but excelent dish. Score the herr ngs once or twice on each side, and dip them in a little mit. Beason them with salt and pepper and roll them in Bodr

Heat a little butter in a try'ng- Dall. ard put in the herrings head to tail. Cook them on both sides, in the fashion “à là meuniere until they are eventy fried. Then arrange them in a d'ah.

WHIPPED CREAM WITH

30 blanched almonds

LI

Branlespoonsful of powdered

sugar

1 egg yolk

ら

I saltspoonful of vanilla

1 quart of thick cream

Cut the Blanched almonds very small, place them, with the pow¬ dered sugar, in a saucepan, and stir them continually until they are orowa. Pour them on a well- sugared board; crush them with a.rolling-pin to small", crumbs. Sur together the egg yolk and three tabi.spoorsful of the thick cream. Then add the vanula and the almonds. Turn the mixture into a dish and cover with whip- ped "cream.

Lunch

Cabbage pudding

'Fried qualls with onions:d la Albert, with rice and French beans a la Viennoise CABBAGE PUDDING

3 large cabbages

11 ounces of butter

24 ounces of grated Parmesan

cheese,

2

egas

Boil the cabbages, Blanch them w.th culd water and separate the leaves. Coat a mould. --with butter and line it with cabbage leaves. Then place in it a layer of the mixture given below; one layer of the cabbage leaves. Re- peat until all the material bas been used, (The top layer should be leaves.) Boll for three-quar- ters' of an hour in a double-boller. Mxture: Cream the butter and egg yolks Add the cheese and the stiffly whisked whites of the eggs.

FRIED QUAILS WITH ONIONS

Qualis

0

Finely chopped onions Fresh butter

1 tablespoonful of white bread

crumbs

Stew the finely chopped onions for fifteen minutes in hot butter. Add the quails; and simmer for another fifteen minutes. Soak the bread crumbs well with but-. ter and spread them thickly, over. the quails. Serve with boiled rice. (Two or three quails for each person.)

FRENCH BEANS

String-beans Sats

1 tablespoonful of butter,

melted

1 tablespoonful of white bread

crumbs

+

Pinch of baking soda String the beans and cut them in a slanting direction in thin slices. Drop them in cold water. Then put the beans and the soda In a saucepean of boiling water. Keep the saucepan uncovered and boll the beans briskly for: Biteen to, twenty-five minutes, until they are tender.Drain wel sprinkle with melted butter and bread crumbs and serve.

TREACLE TOFFEE

For this you will require half

9 pound of black treacle, half a pound of soft brown sugar called places, and a quarter of a pound or butter.

Melt the butter in the sauce pad add the sugar and treacle, and stir carefully with a wooden spoon till the mixture bois. The reason why a wooden spoon should be used because it does" Now brush them over "with"

not get too hot 'to hold and thẻ. Use ordinary forcemeat for the mustard, not too stiff, and

toffee does not burn on it so breast of the bird."

sprinkle them with chopped par- easily as it does on a metal spor Bley....

Put some more butter into, the pan. In which the herrings were To make scrambled eggs econo- mically-break.twd: eggs into cooked, and cook it until it colours a little and smells nutty. basin, Edd one cupfal or infik and

Four it quickly pyar the her- one teaspoonful of scholing mixings pour a dash of vinegar thoroughly, and scramble in the

into the pan and pour this over usual way.

the butter, Serve at once, ANTA

Butter ought still to be foaming as the dish comes to the table.

Angk

This method makes two eggs go as far as four.

86

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BISCUIT VARIATIONS Maple Sugar Biscuits

1 maiter recipe for b.scuits Soft butter

Grated maple sugar

Make biscuits; roll out and cu

directed Place on greased baking pan: brush tops with soft butter and sprinkle generously with grated maple sugar: Bake a directed.

GOEDEN CHEESE CRUSTь 1. master recipe for biscuits Few grains cayerine 1 cup grated cheese Add cayenne to dry ingred ents when making biscult dough. Add cheese after shortening. Roll out Stir slowly and boll the totes fonch thick Cut into strips ten minuter. Try ittle in cold about 2 inches by 1 inch. If us water if it Hardens at once it leed for top crusty for vegetable ples, roT Inch thick and cut n done,

rounds to at individual casserole dishes. Frick and bake in hot oven at 475 degrees F. about 10 minutes. This mixture may also be cut and baked as amal bis- enita » Makes 30 mall crusts..15 four-irch ple crusts, or 4 dozen one-inch biscuits.

Four into a buttered" tin and when it is cool, but not quite set press it with a caramel marker. 1., you have no marker, cut the tomés into squares with a knife It should break easily when duite cold.

BURNT ALMOND TWISTS

i

1 master recipe for b scults

1 tablespoon brown sugar

i cúp finely chopped burnt

almonds.

Melted butter

Add brown sugar and burnt al- monds to dry ingredients when making biscuit dough. Roll out I inch thick. Cut into thin strips ́and shape into small braids about 2 inches long. Place on greased baking sheet and bake in hot oven at 475 degrees-F about 12 minutes. When baked brush tops with melted butter.

MINT IN SALADS

Mint makes a very good ad- are altion to most salads. Here two ways to use in

Orange and Mint Salad-Ar- range organge sectiors on ettuce

CELERY SOUFFLE

Cut & large head of celery into small pieces, put in a pan, with haif a pint of mik, an onion stuck with cloves and a spray of parsley, and cook until tender. Strain of the milk and rub the celery through a sieve. Make a panada with an ounce each of butter and flour and thé (milk, and cook for three minutes. Beat in three egg yolks separate- ly, then the celery, three ounces; of grated cheese and seasonings.. Fold in the egg whites and bake

or about 25 minutes,

and sprinkle with freshly chop ped mint. French dressing.

Beetroot, and Mint Balad Ar- range thin slices of beetroot or

·lettuce and dress with French dressing, sprinkling with chopped

mint.

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