1935-12-19 — Page 3

HONG KONG DAILY PRESS. THURSDAY, DECEMBER 19. 1b35.

CHRISTOAS FEAST

Yuletide Specialities

ROAST TURKEY

Clean, singe and pick over the turkey. Wash in salted water. It is a good plan to stuff the bird

the night before cooking.`

When stuffed, place in a large covered roaster with a little water. Baste frequently until tender, Al- low about 30 minutes to each pound. Reserve the liquid and add to it the previously cooked gibious which have been chopped fine. If your oven is too small to accom- modate à large roaster you maj place the turkey in the broiling pan and cover It with several folds of cheesecloth. Pour about a pint of milk over this and con- tinue basting until the bird is nearly done. By this time the cheesecloth will have formed a mask over the fowl and you can

ROAST DUCK

Clean ducks thoroughly, wash- · ing in cold running water. Wipe dry and stuff with sage and onion. stuffing.

Place birds in roasting pan with wings and legs cled. closely to the body. Spread ge- nerously with tap and sprinkle with salt and pepper. Place in -hot oven for 10 pr. 15 minutes, add 1 cup of water and reduce heat to mèderate., Baste, frequently while cocking allowing 20 minutes to the pound. When done, remove ducks to platter. pour off most or the grease and made a brown gravy with what remains in the pan. Or serve with orange sauce..

Hit it off in order to brown the turkey, uncovered, the last hour of baking.

Christmas Puddings

Somenow 'pudding seem, a most appropriate Christmas dessert and hence we give a few recipes that seem particularly appropriate to serve 25 feast.

cilmax to the holiday

ST. JAMES PUDDINO

3 tablespoons butter, melted

cup molasses

cup dilated evap, milk

1 acdi cups four

teaspoon soda

teaspoon saft

teaspoon cloves

teaspoon "nutmeg ». teaspoon cinnamon

1 cup raisins or dates "Combine meited butter, mota- ses and milk. Add flour, soda, salt and spices, sifted together. Add raisins or dates sprinkled with a little flour. Mix well and turn into a greased mold or tin with cover. Steam for 1 hour. following Serve hot with the.

sauce

PUDDING" SAUCE

1 tablepoón: Butter

2 tablespoons, hot water

1 unbéntan c18

1. tanspoon vanilla

2 tablespams confectionery

Sugar

Add

Melt butter in hot water. egy and vanilla. Beat slightly

·ang... add sugar gradually until right comaistency to serve hard sauce.

QUEEN OF PUDDINGS

1 cup bread crumbs coaked in

14 cups mik

A cup surn

1 lemon, Juice and grated rind

pound stale sponge cake

B eggs

pound macarons, almond flavour

cip jelly or fam

1 small glass sherry whie

1 tablespoon melted Butter Rub the butter and sugur to- gether put the deafen yolks in

then the soaked bread crumbs, the lesion, fules and rind, and beat to a smooth light paste before adding the whites. Butter the pudding mold well and put in the bottom a fight, layer of bread crumbs upon this the of macaroon laid everly and close- ly together Wet this with wine ahd" cover with ä dyer of the mixture then with slices of sponge cake spread thickly with' jelly or Jam; next macaroons, wet with wine, more custard, sponge café and jam and so on until the mold is full, putting a layer of the mixture at the top.. Cover closely and steam' in the oven of an hour, then remove the cover to brown the top.

Turn out carefully into a dish and pour over it à sauce made of currant fely warmed and beaten

AFTERNOON TEA TREATS

Swiss Roll

1 cup Bour

1 teaspoons baking powder 4 tablespoons hot water 14 deskert spoons cocos 3 eggs

1 cup sugar

Cream Filling

2 tablespoons thick cream 6 oz, teing sugar Vanilla favouring

Mix and sift the dry ingredi- ents, stir in eggs well beaten, add hot water, beat the batter well, pour into smooth, well-greased pan The batter should be put

inch deep; bake slowly. When done, turn cake onto a sheet of brown paper dusted with powder- ed sugar, spread with cream filling .and roll

Cream filing: Roll the lumps out of the augar then rub it through a fine sieve. Stir cream until thick, stir in the sieved sugar and a few drops of vanilia, and mix all together.

Five O'clock Fruit Cake. cup four

"1

lb. butter or substitute

+ cúp currante

cup raisına

2 8786

Milk

1 tablespoon coena

1 cup sugur

+ cup chopped nuts

1

teaspoon baking

Almond essence

Dowder

Grease cake tin and line` with greased paper. Pick over, wash and dry the fruit. Beat the sugar and butter to a cream. Add the eggs one at a time, beating mix- ture well for ten minutes, then stir in the four, cocca and bak- ing powder, which should be sift- ed together. Add the fruit and mita and a little evaporated milr If mixture" is too stiff, Now add the flavouring and mix all to- gether lightly. Put in greased tin and bake in moderate oven for about forty-five minutes.

14

5

Chocolate Cream Puffs

1 cup four

1 cup boiling water

#teaspoon jais

4 eggs

cup butter

Icing

2 heaped tablespoons cocoa

5 tablespoons powdered sugar

3 tablespoons bolling water "

Add salt and butter to the wa-

up with two tablespoons of butter. When boiling, add tour, all

ter melted with a glass of sherry.

ין

Choose Your Stuffing

Apple Staming

tablespoons shortening

1 tablespoon minced onion

cup dry bread cubes

2 cups finely chopped "tart

apples

1 teaspoon salt

Few grains pepper

Melt shortening. Add onion and brown slighty. And bread cubes and finely chopped tart appleš Moisten with evaporated muk. Belson with salt and pepper. Buicient for 3-lb. fowl, or ČEH- ter of 4-16. crown roast of pork.

· Baked Blee

1 cup rice

24 cups boutog water

3 tablespoons chopped onion

tablespoons chopped celery cup evaporated milk “

well-beaten egg

1 teaspoons salt

teaspoons pepper

Cook Hce in boiling water, in saucepan, for 25 minutes or unta. tender, stirring frequently. Drain... Cook onion and delery in rauce- pan with hot fat 5 minutes or unti; browned. Add to rice with evaporated milk, egg, salt, pep- per and sage. Put in greased bak- ing dish, cover and bake in mo derate oven at 350 degree F. 30 minutes or until firm. Use as vegetable or stuffing for duck or other fowl PUMAYANAN

• Bread Staffington

3 cupe dry bread of toast cubes 2 tablespoons chopped onion

-

1 cup chopped celery

3 tablespoons melted shorten-

"Ing

cup evaporated milk

teaspoon salt

teaspoon pepper

★ teaspoon,sage

Mix toast cubes, onion, celery and shorteplig, Add milk tó mot- Beason with salt, pepper sten. and sage, Sumcient for 3-1h. fowl

Orange Dressing

2 oranges

4 fresh or canned peaches

6 stewed prunes

4 cooked or canned apricots 1/3 cup chopped nuts

4 cups soft bread crumbs

4 teaspoon salt

2 cup evaporated milk Cut orange, peaches, Frunes and apricots into pieces. Mix well with nuts, bread crumbs, salt and milk. Enough for 3-lb. fowl.

Potato Binmag

2 cups mashed potatoos

1 tablespoon melted shortening:

1. texi on grated onion,

cup chopped muis

1 teaspoon salt

* cup evaporated milk.

2 eggs.yolks

1 teaspoon sage

Mix together all the ingredients.

Bice And Orange Stuffing

cup dry bread crumbs

+ cup evaporated milk

3 cups cold bolted zicea

2 tablespoons, molted shorten-

ing

-

W

FRUIT CAKE

A pound of delicious fruitcake. attractively wrapped in gay. Christmas papers is a welcome taken of the season to present, to the friendly neighbour or to leave with a Christmas call.

da

The recipe given below makes about 15 pounds A "number of one-pound loa! tins will make uniformly sized fruitcakes,' I these are not on hand No. cans or baking powder cans will

A bread loaf tin is a destr able size for the family fruit- cake. After the fruitcake made, wrap we in heavy ofed cover with several paper and thicknesses of cloth to prevent drying out before it is ready for 11se.

Cream together until thor-

oughly blended

1 pound butter or margarine 1 pound brown sugar. Add 12 egg yolks, well-beaten,

1 cup molasses: Mix thor

oughly and add

i1

12 egg whites stiffly beaten,

Sift tobether

4 cups pastry flour

4 teaspoons allspice

teaspoons cirieamion

1 teaspoon nutmeg

1 teaspoons mace. Reserve one cup four mixture for dredging fruit. ̈Add TE maining four and sprices to other ingredients and mix together thoroughly.

Have ready to add to above i mixture

2 pound seeded raisins, cut in small pieces or put through food grindere

2 pounds Sultana raisins,

chopped

I pound currants, cleaned

pound preserved lemon rind, cut sinall

pound preserved orange rind, cut small

1 pound

cut small

smalk

pineapple.

cherries, cut

"

il pounds citron cut smäll

"Dredge thoroughly with the cup of flour reserved and add to fur and egg mitz- turb. Stir in

1 pound

blariched

chopped. Add ---

almond.

2 cups preserved strawberries

1 cup fruit juice (orange, pineapple or lemon juice).

2 tablespoons vanilla.

Mix

all together well and add †ieaspoon seda dissolved in

1 tablespoon hot water. Have fexdy Ave or Ex large load pans greased and floured!Mar about two dozen Individual paris. Fill the pans about three fourths full. Bake in a slow over, 276°F. for three to four hours for the

the amat

ocies.

at once, stirring constantly until the mixture leaves the side of the pan; remove from the fire and add the unbeaten eggs, one at a time, beating continually," Drop by spoonfuls on to a büttered pazi, large fruitcakes, or for two houts about two inches apart. Bake at 325* for a moderate oven for twenty-five minutes. When cool, with a sharp knife, cut in the side and fill with sugar and a few drops of vanilla. thick cream, well beaten with sugar and a few drops of vanila, Cover with cholocate icing.

Chocolate fting: Cook over kłów fire until smooth and glossy, Dip tops of puffs in this,

TURKEY SUBSTITUTES

Roast Chickens Louisiana ¿ Roast a chicken stuffed with golden bantam corn combined with 2 slightly-beaten eggs; a Rte. tle cream and 2 green peppers. diced. Season with salt and pep- per and a dash of onion

When the chicken is well roast- ed remove it to a platter and serve with wild rice, candied sweet Do tatoes and grilled bananas

3 Mock - Duck

1 pound chopped real

1 pound chopped pork

"bound chopped beer

11 tablespoons salt

teaspoon pepper.

teaspoon sal teaspoon paprikas teaspoon grated orange rind well-beaten eg

Sotten bread crumbs tamilie: Add all other ingredients and mix, together thoroughly.

Place a nail pan of water. In the oven when baking cakes to present scorching.

tablespoons chopped onion 1 tablespoon, chopped parsley 1 cup rated dry bread 14 teaspoons jage

4 teaspoon marjoram 1 egg

dash of tabaščo

1 cup stock

Have veal, pork and beef put through the meat grinder to gether. To this add salt, pepper. onion, sage, marjoram, parsley, tabasco and crumbs. Mix well and add lightly beaten egg and stock. Make stock to use for gravy and tor basting meat from a piece of veal bone broken in pieces cover ed with water and cooked slowly for about one hour. When liquid has been well blended with 'meat pack into a greased pan shaping into an oval loaf, Bake in a mo- derate oven for 3 hours, basting Occasionally with 1 cup stock to which 3 tablespoons fat have been added. KASY.

Serve with mushroom

Your mushroom gravy a your best bet to go with this dish. Fry chopped onions in fat about three. minutes. Add mushrooms, chop ped, fine, and cook ten minutes longer Sprinkle with flour and atir until four brupas.. Add veal bone stock and cook till thicken- "ed-"Besson to taste.

"

PAIN and

HEADACHES

The

QUICKEST

Way to BANISH THEM IS

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the quickest time without harming the heart of leaving behind any injurious “after effects

ASPRO has proved itself to hundreds, and thousands of people all over the civilised world ta be the greafest pain reliever known. li quickly ban- isher all nerve pains and pains of toothache, earache headache, neuralgia, sciatica, and will teliève the most acute attacks of theumatism. Furthermort. "ASPRO soothes irritable nerves and brings sweet sleep to the sleepless. More important still is the fact that 'ASPRO" gives all these healing benefits withou: causing gastric uosets or any other physical harm Always keep "ASPRO' in the home. It is a price- fess boon to the suffering.

'ASPRO'

DOES NOT HARM THE HEART

modry but

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A SAUCY SERIES

J

to

This delicigua sauce- foruts the garnish of so many restaurant dishes" that many will like know who easy it is to prepare at home and often 30 very much nicer. Make a slightly brown roux, in a amali saucepan with a level tablespoonful of bute Ler and the same of four. Mois ten it with a gil of stock, add a dessertspoonful of tomato purée Bnd scasco It with pepper. Bring to the boil and simmer

COOKERY NOOK

An excellent savoury can be made by adding some grated cheese to an ordinary unsweeten- ed pancake batter. Cook the pancakes in the usual way, and or serving prinkle them with grated cheese and and.. Bitic cayenne pepper. Eat them with melted butter. (It would daring and very probably suc- cessful-to favour it very lightly with anchovy),

be

Street, Hong Kong.

gently, uncovered, for ten min

ules.

CHASSEUR SAUCE #

wine, and boll until it is reduced th half its original quantity. skim the sauce you first made. and pour "bị, to thế mushrooms, de. Mix well together, and dm-

Meanwhile waan carefully fair medium-sized-mushroomis, do bot' peel them, but cut them into very thin slices." Fry these quick- "- mer very gently for six or seVEN

ly in two dessertspoonful at ove all until they are sughty brown, then add two chopped shallots or small onions, Fry together for one minutes only

Now pour away all the fat from this pan, add a little less than half a gli of dry white

Rabbit Sausage

Even rabbit-scorners would like this.

Chop up the flesh of a rabbit (raw, of course), pound it, and pass it through a sieve; mix with -an- équal quantity of white bread- crumb soaked in milk or stock, sleved and pressed dry in a cloth; cream as much buiter as there is rabbit, and then mix all three in gradients together, pounding them and seasoning them with salt, freshly ground black pepper, grated nutmeg and spices

Pommes Flambées makes a slight but distinctive ..... dish-of apples, which, in this case, must. be eating ones. Peel them, core Add slowly while pounding two them, and eat them into several yolks and three whites of egg. "quarters. Cook them very When this paste is the right con- gently in fresh butter (in)

an a fry

sistency shape it into balls and ing-pan) until they are soft end

rol them out to make small thin brown on each side.

sausages. Coat these lightly with Dish the quarters sprinkle tour and poach them, them with castor-sugar pour Take them out, let them get over them a liqueur-glassful of cold, dip them in a smoothie Calvadis, for apple brau:ly), set ~ture of butter and four (a white 1 alight, and serve at on

zoux), then breadcrumb them well

minates on a very s'ow fire

At the last moment take the. sauce of the fire and add an ounce of butter in small pieces and a spomful of chopped tar ragon and cherri'. Oz, serving sprinkle with a good pinch of of chopped parsley.

FILLETS OF PHEASANT

Mint,

If you are over-embarrassed with pheasants, or perhaps. con- template making a terrine of paté or game let me recommend this very delicious digh" of pheasart breasts.

Take the Alets of the breasts and season them with salt and pepper. Then dip them in melt- ed butter, put them in fine white bread-crumbs, pressing crumb on as much as prealbe. Then, just before you want them, grill them gently, seeing that they are nicely golden and not too

brown,

The old French cookery book adviser tomato sauce strong y favoured with game, fumetta serve with these Frets de faisan

Ia Sainte-Méné-bon'de.

and grill them gently. Then pat them into the oven to brown lights ly, and serve them with a thick veloute sauce,