1935-12-27 — Page 2

Page

HONG KONG DAILY PRESS, FRIDAY, DECEMBER 27, 1935.

What is the

USE of

ADVERTISING

IF

the claims made are proved a fallacy? Would you buy that article a second time? While advertising is a powerful force in educating as to the uses, merits or money saving advantages of a product. the people are the judges when they make their first purchase. "Delivering the goods" is what they demand, and the scrap heap of failures is piled with goods that could not stand the test of public judg ment. ASPRO' messages are carefully planned to prove what 'ASPRO' can do to alleviate pain and suffering, and the reason of its success through- out the civilised world is simple, because it fulfils. all claims made for it. Its purity is its safety, and its quick action the healing service humanity appreciates." "ASPRO conforms to the standard of purity laid down by the British Pharmacopoeia (the guiding authority of the Medical Profession), and the 15 uses enumerated below make it an invaluable quick first-aid emergency in every home.

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Great Relief After

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1

"

2 Thomas St., Lewisham,

Dear Sirs,

N.S.W.

28/2/33. Rheumatoid

I have been suffering from and Rheumatism Arthritis for 12 10 14 years

course of your have taken a

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CHINA'S GREAT ART HERITAGE

MR. ORMSBY GORE'S. TRIBUTE TO CREATIVE

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it would be impossible to exas gerate: *

STAPLES SURPRISES

Ducks and Geese

For the next month or two ducks and geese will be at their best While delicious roasted, both land themselves,

to other ways of cooking as well and these should be tried.

For the following method choose a young duckling. Split it down the back and cut each piece into two or three joints, then dip all over in well-season- ed flour and fry lightly in butter, Put the pieces into. a casserole, then boil up in the saucepan hair a pint of thickened gravy or stock to which a dash of port has been added; put in some chopped par- sley and onion, a bay leaf, a blade of mace, and pepper and sait to taste. Pour over the duck and siramer slowly for about half an hour, or until the duck is tender! Put the duck over the hot dish and arrange a ring of peas round it. After

removing the surprus fat from the gravy pour it aver the duck

い

Here is another good method af stewing duck. Put the whote bird, trussed as for roasting, into some dripping which has been heated in a saucepan. Brown "the duck all over in this, turning it severa, times. Put it into a cas- mix an ounce of flour with seroie, the dripping, brówn“ it, and add three cupafuls of stock. Skim of the fat, pour the gravy over the duck, cover, and simmer for half an hour Cook some young tur- nips in butter until gold brown, cover the casserole, and simmer again" for About" an hour,

Braised duck with mushrooms is an excellent dish. The best results are obtained with a cas- serole or earthenware, stewpot which is, large enough to hold the bird without leaving a great deal of space round Cover sides and bottom of the casse- role with slice of bacon, put the duck on top, and cover it with silces of onion, and carrot, also a little parsley and a bay leaf, if Uked Season with salt and pep- per, cover with another slice or two of bacon, and barely cover with stock, Simmer for forty

minutes, then put in a handful of

Ave

button mushrooms which have been fried in butter for minutes. 8immer for another half an hour, then remove bacon and vegetables, skim the fat off the gravy, which should be served

GOOD COFFEE

There is real art in the prepara- tion of good coffee and, strange as it may seem, equal success may attend a number of different methods of concocting this fragrant brew. The amount of success depends upon the care with

which each step in every individual

method is followed. First of all, it is of great importance to have the coffee ground to suit the method you intend to use.

"

4

separately and thickened necessary.. Garnish with the mushrooms.

the duck

1)

APPLE FORCEMEAT

A young goose can be cooked in the same way, but is much im- proved if stuffed with a toren- ment of sharp, cooking app.es of the kind which pulp easily, Out up the apples and season them with some grated lemon rind, a pinch of thyme, a little pepper, salt, and sugar. Stuff the goure with the pieces, and braise or ronst it. Serve with red-currant Jelly. The following is `a good, Way" of cooking an older bird to ensure its being tender. Put the gcose into stewpan together with the giblets. Cover with water, being to the boll and skim thor- oughly. Put. In a sliced carrot and onion, salt, pepper, mace. id a few peppercorns. Stamer gently for wo to three hours until the bird is tender, but the meat, not parting from the bones, Thea put it into a hot oven 'on' a roasting-tin for half an hour, or, alternatively, cut up the goose into joints, and fry the pieces golden brown in some of the fat." Use some of the stock for making mushroom sauce to serve with it.

A FEW

FAVOURITES

POTATO SCONES

Ingredients: lb. mashed po- tatoes, flour, a pinch of salt,

small teaspoonful of baking powder, 2 oa butter, milk,

and Sieve the four, salt baking powder, rub in the butter then add the mashed potatoes and a little mua..

Eorm into a smooth lough, roll out and cut into two rounds. Mark into four with a knife, brush over with warm syrup, then bake in a hot oven for 20 to 30 minutes. Split spread with butter.

open

and

most

BEETROOT SNACK

snack An uncommon people appreciate.

Make a fairly stiff batter and leave it to stand for at least half an hour. Cut the beetroot into thick sliced, season and coat with flour, then dip into the batter.

Fry unto a golden brown. drain" well and serve on toast or rings of fried bread.

TURNIP SAVOURY Half 1 casserole with cooked mashed turnips or swedes season- ed to taste. Cover with slices of skinned tomato. Pour over this a made white кансе. Garnish with a few sardines or. if obtain able, fried mushrooms. Ready to serve when heated through

PICKLED PRAWNS Ingredients. Prawns, coconut oil mustard seed, dry chilles, aftrum, garilc, green ginger, salt, vinegar,

Buy a brand you like and stick to it even though you may be tempted by cheaper blends. How ever, price is no great feature to Method.-Wash, and shell the be considered, anyway, as coffee prawns, and remove the heads la very cheap-even the more ex- and tails Mix-with a little salt pensive brands these days. Keep and ground saffron and fry in the pot or container perfectly good coconut oil. Then put them clean, be accuratè in uming and

into jars or pickle Bottles. Take never, never reheat coffee,

as much vinegar as will cover Therc аге three methods of the prawns in the jar and tu making coffee-dripping, percolatach bottle of vinegar allow 3 oz ing and boiling,

mustard seed, 2 oz. dry chillies.

COOKERY CORNER

Here's a jam with an unusual flavour which will invite praise from the famiy and friends who come to tea. It is made with 1. b. dried apricots, one large tin pineapple, 3 pints of water. In- cluding the pineapple juice, the rind and juice of three, lemons. 1 s. blanched almonds 4 lb sugar.

. Wash the spricots and soak them for 24 hours in the water and juice. Next day pour all into a pan, and simmer until ten der, then add the pineapple cut into shreds, the grated lemon rind and lemon juice.

Bring to the boll. add the sugar, and boli and stir until a Hittle will set when tested upon a cold plate. Add the aimonda pour into pots and tie down,

YORKSHIRE PARTIN take 2 medium oatmeal, 1 breakfastcupful flour, 1.16. butter. 3 teaspoonfus baking powder, tablespoonful ground ginger. 1 treacle, 1 lb. brown sugar. 3 egga. I cupful stoned fruit, raising cherries, or preserved ginger.

Cream butter, add beaten eggs "and"warmed treacle. M'x: baking powder thoroughly with flour and Gatinea), sugar and gir.ger. Last- ly add fruit and mix well.

Bake in dripping-tin in alow oven for three hours or till a rich || brown colour. When cooled + Hittle cut in squares and place on a sleve till cold.

ASPARAGUS TOAST

A satisfying and tasty meal can be prepared in ten minutes. Heat a tin of asparagus. While heating, make toast for the num- "ber of people required. Butter, the toast. Make a thick creamy zauce, with milk and cornflower, grating in cheese. sumclent to flavour. Dispose the asparagus on the toast and cover with the sauce. A. poached egg on top of the sauce makes a more substan- tial meal.

#

HERRING FUFFS

Here is one way to cook cold storage herrings Split open "odde. the "washed - herring, Best removing the heads Season with salt and pepper, and bake a moderate oven for 15 min-

utes.

When cooked, remove the skin -⠀ and pass through e steve. Beat up with a nut of margarine, and more seasoning, if required.

Roi out some gong puff pastry to an oblong strip one-eighth of an inch thick. Cut this in half.

Spread the herring paste on one. then cover with the other. Cut into strips or shaped pieces. brush over with egg, and bake for 15 minutes.

VEGETABLE JAM Equal quantities (when cooked) of beetroot and carrots.

Wash and cook beetroot and carrots separately, then pee' the beetmot and rub through a hair aleve, and weigh one pound. Also weigh one pound of carrot pulp.. T Add the grated ring of an orange- and a lemon, a'so the strained fufce, and 2 lb. sugar.

Boll and stir fer ha'f an hour, then pour into pots, and when set sprinkle, a" few drops of brandy on the top. Cover and store in a cool, dry place,

GOOD SOUP

This Is an economical and nourishing soup for children:

You will need one quart", of Equor, in which salt meat has been bolled, half, a pint of milk, half a bound of haricot beans, one onion, a bunch of mixed top

herbs, and one ounce of good dripping.

BAKED PANCAKES

These are a usorul after-dinner sweet-as they can be prepared betoreband and par into the oven after the main part of the dinner

has been removed, Dry four ounces of self-raising four · and sift it into a bow, wild a good pinch of salt. Whisk the yolks of two eggs with a tablespoonful of mak, and stir into the flour Gradually add more milk, beat-" ing until smooth and full of bub- bies, using half a, pint altogether Leave this batter to stand' for 'an ̧· hour or more. When the pan. cakes are, required, whik the whites of the eggs to a stiff froth, foid in a level tablespoonfu· of castor sugar, and lightly fo'd in to the rest of the mixture. Add ang season ng required, such as vania essence, grated lemon rind of cinnamon. Haf fl come greased saucers or flat repTOG d'ches with the batter, and cook in a moderate oven for twenty minutes to half an hour Have. ready some warm um, and pour. this over the pancakes before serving. Alternatively, serve with cut lemon and sugar.

.

"

Soak the beans overnight, then drain off any surplus water. Fry the onion a delicate, brown, using the dripping for this.

·

Put the beans into the liquor, bring to the ball, add a bunch of sweet herbs and the onion, and simmer gently for three or four Hours. The beans will be quite Colt by this time. Rub al through a slevy.

Put the puree into a clean. saucepan, add the milk (which should be boölling) and stir all together and bring to the boil. Season to taste and serve with fried bread

TREACLE DROP SCONES

Steve one pound of flour, three ounces of castor sugar, half 2 teaspoonfur of ground ginger,

half a teaspoonful of mxed spice.. one teaspoonful of "bicarbonate of soda, and one teaspoonful of cream of tartar. Rub one ounce of butter into this mixture, make a wed in the centre. to which add one tablespoořitu" "of treacle." Then beat up two eggs with a little-mik and stir gradually inte the well. Beat thoroughly with o wooden spoon, adding more m' if necessary, to make it the con- sistency of thick 'cream Drp. tablespoonful of the mixture on to a greased hot girdle and bake In the same way as for dropped

The standard measurement is 11 oz, each of garlic and ginger PEANUT CRACKLE scones. rounded tablespoon of coffee, to (all ground with vinegar), a good each cup, with an additional one "for the pot."

A very simple and highly suc- cessful method for making coffee Li as follows

pinch of safforn and salt to taste. Mix all the ingredients smoothly with the remainder of the vine- gar and pour over the prawns in the jars.

BRAISED CELERY

Place the amount of water need- ed in a saucepan, and allow to come to a full boll Fare ready

as the water boils throw in the coffee measured into a cup and

be coffee. Allow to boil only un- "The teeming milions of this the coffee blends with the water fernational Exhibition of Chinese fruitful land in Eastern Ada are about minute. Turn out the

Wash a head of celery and cut Art, paid a warm tribute to the now seen to have enjoyed a leader flame at once and set aside after it into short equal lengths, leav artistic

Darts. of the ship in artistic culture that has adding a dash of cold water ing out the very green Chinese,

enriched human experience with

Cover for a few minutes and strain Blanch in bolling salted water Tor 2,000 years and more," he contributions of the very highest into a pot for table service.

for a few minutes, then drain said, "the Chinese have continued significance.

One of the most delicious coffees well Melt a little butter in a Works An Inspiration to fashion things of beauty. The nuest things of the spirit is that prepared over an open saucepan, and fry in it for a spiritual harmony, and delight in are undying and eternal. Mas plenie fire. It is hard to approxi- minute or two a siced onion, every medium of fine art. This China guard carefully and proudly mate this heat over a gas on elec- carrot, and turnip, "Add two London, Dec. 4. great tradition, this ever-creative the incomparable heritage of her tric flame but by turning the light rashers of bacon, and fry all to Ms. Ormsby Gore, First Commissurression of artistic invention great and splendid past. Eenice very aimlar brew may be gether Transfer all this to a sioner of Works, presiding at the generation, fills all of us who are forth her works will long bei uchieved. The coffee la put on in aserole put the celery on top,

and simmered-

Cover with stock Season Government dinner in London last the representatives of European soice of admiration and Inspira-cold water and

boiled for about 15 minute. with the In-nations with an admiration which tion to us alle

place the lid on the case night in connection

RACE

Shell peal and halve one quart of peanuts, sprinkle with a very little salt and warm them on a plate before the ne

A LIGHT TOMATO DISH

This simple recipe makes # light luncheon, or supper dish for two of three people. Melt an ounce of butter in a saucepan. and add to it half a pound of cooked rice. Chop roughly half

Put two tablespoonsful of but- ter into a saucepan and when it has meted,adu two brata -cupful, of- grandivated sugar and half a cuplu af vinegar, Str with a wooden spoon, and boila pound of ripe tomatoes, add to stirring meanwhile, tul, a little of the mixture tried in cold water becomes brittle.

ka

Remove the saucepan from the fire. stir in the warm peanuts,

and pour on to a buttered tin to

'ket.

role, and dimmer the celery is

not

Into a saus

make

unti

the contents of the saucepan with half a pound of Baked, cooked fish and a well-beaten egg. Mix thoroughly and stir over gentle heat. When hot, pile upon s · dish and garnish! WALH parsley and tomato Ellees.

It adding thickening wit

Jittle grated