1936-01-03 — Page 2

Page

HONG KONG DAILY PRESS, FRIDAY, JANUARY 3, 1936.

Neglect of

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W

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POLYPLORATION

RUSSIA'S

Professor Otto Schmidt on the

New Northern Passage

Une investigations and in the economic development of

·Aretie.”··

the

THE FIVE-YEAR FLAN In 1929 a plan of exploration in the Arctic formed an integral part of the "ve-year-plan and the soviet Government, with its vast resources, but into the hands of scientific men everything neces-

London, Dec. 9. provisions for two months, built The Royal Geographical Society from the wreckage a wooden house usually enjoys the privilege of be for fifty people, and, after twenty ing the Arst in London to hear attempts, succeeded in making a sary for the expeditions, including lectures of such importance to landing place for the promised: ice-breakers and laboratories. Pro geographers as the one by Proseroplanes; how they organised fessor Schmidt was in charge of fesa Otto Schmidt on "Popular their daily life and never falled to the expéditions. Exploration, and the USSR." but study scientifically the drift of the that privilege fell last night to the ice, and conducted a study circle Congress of Peace and Friendship... on advanced mathematics for the When the had finished the audience engineeri

To-day more

than forty stations, covering the whole coast and the islands, Have been established. Equipped with wireless; they tramwait meteoro-

felt that it had been shown a new He described the arrival of the logical data to ships, aeroplanes, Arst acroplane, and its rescue of and the central meteorologicar world..

The professor, a suitably roman-the women and children (includbureaux in the USAR THEI tic-looking man, with a long backing Karina, the baby born in the communications play an important beard, a thatch of black hair, Kara Sea)" a day before the ice part in weather forecast for the lively dark eyes, and a ready laugh, destroyed their wooden house, and world and the long-term weather described the adventures of the the arrival, a month later, of the forecasting is of especial value to unlucky Chelyaskin and of the planes that rescued the rest of the the Boviet Union with its planned. men, women, and children aboard party. The wrack of the Chel her, who were condemned to spend yakin," he said, was only the eighteen winter weeks in the mid- signal for still greater efforts to dle of the Arctic ice, first on the wards the exploration of the hemmed-in-ship, and then, when Arctic" she was destroyed, on the shifting Still more interesting than this precarions Ice-fice,

story was his general survey of what the U888 has done in ex- plo

the northern seas and 7ce-breakerd had never ing all the centuries was not more

END OF THE CHELTUSKIN

He described how one day in February the helpless watched a

#

STAPLES URPRISES

FOOD AND DISHES

Such a

variety of attractive dishes is available nowadays that the task of cooking is made con- siderably easter. Earthenware, once an ugly brown that no hostess would place on the table, can zow be obtained in blue, green, yellow, and cream, as well as gally pat- terned, whlie fireproof glass is fa- millar to every housewife. Shapes and sizes are so varied that al- most any kind of cooking can be carried out in these dishes and the food brought to the table to

Ham au Gratin

Mince half to three-quarters of a pound of boiled or roast hám, after removing the fat. Make half a pint of white sauce and stir foto it a teaspoonful of made mustard and a little pepper, add the ham, cover rather thickly with breadcrumbs” and. cheese, pour over a little melted butter, and brown top.

Sets of scallop shells, ramekins, and individual casseroles are use-

them. A grätin dish is indispen--ful, and not so extravagant as

sable; It should be wide and shal- low, so that as wide an area as possible can be crisply browned: It should have two "ears" so that It can be handled easily; and it should be of a shape which will easily slip under the grill. „A gra- tin dish is particularly useful to the housewife without, a mald, is all kinds of dishes which can be prepared beforehand can be left in the gratih dish ready to go under the gril

When cooked "au gratin," fish. ment, or vegetables are covered with a rich white, or other thick sauce, sprinkled with a mixture of grated cheese and breadcrumbs and topped with melted butter. Here are some examples:

Asparagus au Gratin

Put a cupful of evaporated milk, the beaten yolks of two eggs, a tablespoonful of lemon juice, salt and pepper into a double sauce- pah. sur until thick. Put a tin of asparagus tips into the dish, cover with the sauce, SIR- kle with crumbz, and brown,

they sound, for these small dishes cook the food quicker, and so are a sating in time and fuel. Any of the gratin dishes can se cooked in the scallop shells, while the ramekins are particularly rise- ful for all egg disties, creamed and minced fish, and meat. In the small casseroles can be cook- ed chops, stewed steak, small birds, and portions of chicken for an invalid. Here are one or two Examples:

Baked Eggs

Butter a ramekin for each pet- son and sprinkle its sides, and bot- tom with finely chopped tongue. Break the egg over it, keeping the yolk intact, and sprinkle with salt and pepper. Pour a dessertspoon- ful of cream over the top, dust with a.mixture of paprika, grated cheese, and finely chopped par- sley, and bake in the oven until Just set, which will be in five to ted minutes.

Creamed Fish

}

Fish left from a previous meal can be used for this. Remove skin and bone and divide into small Spaghetti au Gratia

flakes. Blend a tablespoonful of Cover the dish with a thick layer cornflour with a little milk, pour of cooked spaghetti, cover that a breakfast-cuptul of boiling with a layer of thinly sliced, peel-"mlik on it; lid boll fot five min- ed tomatoes

Season well, fill is utts, Ming well. Add a small with white sauce cover with

crumbs and cheese, and brown in

a hot oven for half an hour.

DATE DELIGHTS

2/3 cup Butter

2 cups dark brown sugar

teaspoon cinnamon

teaspoon cloves

teaspoon nutmeg

1 teaspoon vanilla

teaspoon salt

2 eggi

3 tablespoons - cream

4 cups Bour

14 teaspoons baking powder Cream butter, sugar. Add rest or ingredients, mixing lightly. Chill dough overnight. Roll out dough until very thin. Cut out circles. On half *cookies spread date mixture. Cover with other circles. Press edges together using fork. "Prick tops. Bake 12 BUT. utés la moderate oven.

Date FWing

1 cup sugar

2 tablespoons flour

teaspoon salt

cup orange juicë

teaspoon lemon extract cup chopped, dates cup nuda,

2 tablespoons butter... Blend sugar, flour. Add rest of ingredients, cook slowly, stir con tantly, unti Alling thickens. Coul tise as filling.

.1

White Fruit Cake

1 cup butter

2 cups sugar

1 cup milk

1 teaspoon vanilia

teaspoon almond extract teaspoon salt

Leap chopped white raising

cup chopped almonds

1 cup chopped candied orange

peel

i cup chopped cauffed pine

apple

1 cup chopped citron 6 ekr whiten, heated

teaspoon cream of tartar

T

agriculture, www Cream butter, sugar. Add milk,

Giving an idea of the swift de velopment of Artic navigation, Beat 2 minutes! Add rest of in- the professor said that on Septem-gredients, ring lightly, Dour into loat pane lined with waxed ber 1 eleven different boats met together at the northernmost point papers. Bake if hours, in slow of Asta, Cape Chelyusicin, although oven. the total number of ships that naa

2/3 cup fát previously reached, that espe, dur-

Holod for Arctic, exploration thar

SHA been shown)

when the ice-breaker, Kraesin went the nort

rescue of the Nobile en tor

established.

Regular sallings be

and Vladiybatočk, by pen ronte, baya, begg

Mar

pedition in 1928. Since that time taken cargoes into

Merken has become the

orougái - principal instrument in our scien rivers

Viking Cookies.

dark brown sugar

+

Mincemeat That Is Mince Meat

Mincement 13 NO CAST And cheap to buy, nowadays that few of us. still mike our owd, and fewer still adhere to the old practice, of making it really mince meat. But a friend of mine recenti brought back from America a re- cipe for the kind of mincemeat they make there and think-in- is worth while giving it. If only for sake of its unusual ingr dients.

This is how they make it. First take to Bounts of lean beef and a pound of beef suet, cover them with boiling water and cook unti: the meat is tender. Let it get cold; take off the set (which has risen to the top in fat); take out the meat and reduce stock. until it measures three-quarters of a pint.

Now chop the meat up fine's and add to it twice is amount of finely chopped peeled-art-cored-- apples. Now add a pound and a half of sugar, ene breakfastorp fup of molasses, a quart of cider two pounds of sliced sredi raisins, a pound and á half of currants, four ounces of finely cut candied citron peel. the set Enely chopped and the reduced stock.

Let this mixture"get hot gradu- alig, stirring it now and then, änd cook it slowly for a couple of nours, then add a pint of grape- Juice (you can buy this bottled).

dessertspoonful each of ciri- amon. mace, and powerdered cloves, a grated nutmeg. half a teaspoonful of pepper, and a ittle salt. The moistening here m'cht be grape-juice and brandy. in the proportion you fancy.

blere of butter, bepper, salt, a New And Tasty

teaspoonful of lemon juice and a teaspoonfd) at öhlon juice, slao.

a dash of anchovy essence. MIX this with the fish, fill the rame- kins with the mixture, and bake". In the oven until thoroughly hợt, or else steam.

DEVILLED TOMATOES

Amongst the many savoury. re- cipes for tomato distres the fo- towing is perhaps not general y known Choose six large to- matres, not 190 .p and slee them; then fry them in butter Rub the yolks of the hard-boiled eggs into two ounces of butter and mix in two tablespoonfuls- vinegar. Season with a pinch of salt, a teaspoonful of sugar, pinch of mustard and casenze. pepper. Stir over gentle heat. beat well and do not allow to boll.

Then add two well-beaten eggs. comtinne, to, stir unt? the mixture is thick and creamy. pour over the tomatoes, which have been piled on hot buttered toast and serve hot.

FOR SUPPER

Have one or two large tomatoes for each person, cut a plece off the top and remove most of the pulp. Sprinkle the insides of the tomatoes with paprika and salt. Put an bùnce of butter into a saucepan with a small chopped ontory Cook until the onion is tender and then put in the tomato pulp and an ounce of ilver per person, cut into small pieces, Cook all together gently for a few minutes, after sprink- the tomatoes with the mix- ling with fur and seasoning. ture, spinkle the top with bread- crumbs, pour a litte melted butter over, and cook on a gressed dich until the tomatoes pre

tender which will be in twenty minutes to half an hour." Serve with a border of bored

rice or macaront

cup chopped raisins cup chopped altron

2/3 cup nuts

felspoon van

Creum fat. Add rest of ingre- dienta, drop Portions from p spoon one greased baking

moderate over:

Stuffing For

Holiday Birds

NUT STUFFING

1 Onion

2 tablespoons butter

21 cup soft crumbl

I cup chopped walnuts

teaspoon thyme cup boiling water + teaspoon salt

Few grains pepper

Fry onion in butter until a déi Ilcate brown. Add crumbs, wal- nuts, thyme, water, salt and pep- per. Mix thoroughly and stutt fowl

CHESTNUT STUFFING

(För 12 Phund Fo

1 pound chestnuts, cooked 8 cups soft bread crumbs

I cup butter, melted

1 teaspoon zaif.

teaspoon pepper

1 tablespoon poultry seasoning 2 tablespoons chopped parsley

3 tablespoons chopped telers Cook chestnuts in water to tover, until soft, Cool and mash Add to test of ingre- or dice. dients. Lightly stuff fowl.

CELERY, OLIVE, AND ERAZIL- NUT STUFFING

11⁄2 cups chopped cźlery

cup chopped olives (drained)] 5 cups soft bread crumbs. 14 teaspoons salt

1 teaspoon poultry seasoning

↑ tablespoon/græter 'ontor"

↑ teaspoon paprika /

1 teaspoon pepper.

5 tat espoons melted sorLET

1 cup chopped Brazil nuts 1 cup hot water or stock Mix all the ingredients and blend thoroughly. Dry inside of turkey and stuff. This amount is sufficient for a 10-pound tur- key!

CORN AND GREEN-PEPPER FAME STUFFING

cup minced onion

cup chopped green peffer

cup melted shortening

cup chopped celery

2 No. 2 cans corn

I teaspoon sage

1 teaspoon thyme

34 cups stale read crumbs

1 teaspoons telt

teaspoon pepper

pepper and celery in a little or

but not browned:

!

Favourite Recipes

kowy N

TOASTED SPICE CAKE Bend together

1 cup light brown sugar

cup butter or substitute

a egg ydikű. DjkšÕIVĚ

2 teaspoon soda in

1 cups sour milk, and add 'alter—

nately with the following dry.

âgredients:

Sin together

1:

2 1-3 cups Rour

แ

1 teaspoon baking powder

1 teaspoon cinnamon

teaspoon salt. Last add

1 teaspoon vanilla. Pour into greased shallow pan and spread "batter with brown sågar meringue.

Mix together until smooth 2 egg whites beatin stir ánd 1 cup

light brown sugar Sprinkle with...

cup broken nut meats. Bate in moderate oven 350 deg. F. about 45 minutes:

PLAIN PLUM PUDDING

Sift together

21 curs dour...

I FERIDOON galt

teaboons mixed spice

+ Leaspoons baking soda. Then

add

cups sugar

"

24 cups raisins, stoned and cut

in half

||

cup shortening, worked into the above, Add

1 egg well beaten (can be

omitted) mixed well with

2 cups buttermilk Steam na mquid for at least 31 hours and Anish off in the oven for { ut an hour. Serve" wit sance made as follows. Boll

$ cune

ilk, or tilk.. and water, add

dessert spoons sugar and dessert spoons odour dis- solved with milk....

I teapron butter. Add

teaspoon tantis flavouring just before serving.

The pudding can be mixed over night. This is a useful recipe When eggs are scams eight or tex

Servew

COOKERY NOOK

Jew

A friend of mine cited days ago, bearing some pretty little covered tartlets which the wanted me to try. They were. really delicious with a mystériões favour which I could not place At first, There appeared to be o nothing inside but a few carrants, but they tasted rather like mince ples,

The secret, she told me aeter- wards, is mint. The filling was simply

CRETARIS. mitter, sugar, and a little very inely chopped mint. I visé everyone to try them; bowdered mint would pr bably do, but possibly would not be quite so good. Just a pinch tri each; how large a pinch depends upon your taste.

GINGERBREAD BOYS

Here's a real Christmas delight, ginger cookies suitable for ginger- bread boyai

2/3 cup Lat If cups sugar,"

cup

2 eggs

4 eggs

molasses

cupy endile

1 teaspoon vanilla

2 teaspoons cinamon

teaspoon clover

1 teaspoon giktů.

1 teaspoon nutmeg

#teaspoon salt

4: cups flour

1 teaspoon soda.

1 teaspoon baking powder Cream fat, sugar. Add mo lasses, eggs, milk. Add rest if the gredients and chill dough. Holl

pieces

dough

or break off small Place Cookies 2 inches apart on greased baking sheet ha bake 10 minutes in moderate aven

For gingerbread boys, dough and cut dit "boy"

ing around paper pattern,

out

makes 6, ctos of

pound út key.