1936-01-16 — Page 3

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HONG KONG DAILY PRESS, THURSDAY, JANUARY 16, 1936.

SURPRISES

STAPLES

A BOILING FOWL

During the next month or two there will be many opportunities. of buying a cheap boiling fowl. Even a boiling fowl should be chosen carefully, as if it is too old and bony it will need so much cooking that it will go "ragged" and tasteless in the process. A good boiling fowl has a plump breast, smooth legs. is well cover- ed, and should weigh four or Öve pounds.

This is an excellent way

of cooking a balling fowl, as it is rendered both tender and tasty. Cook three rushers of bacon th a

cover with a pastry Ild. Put it e top of a hot oven for twenty minutes, then lower the ite

put the dish in the coolest part of the oven to cook for another two hours. If the pastry shows signs of browning too much, cover. it with a piece of greaseproof paper. Instead of a pastry crust, covered with a the ple can be crust of mashed potato.

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2

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frying-pan until the fat comes Divide the fow into joints. cut.

bacon and brown these in the

Remove the joints to fat. cuserole. Fry in the rest of the fat a quarter of a pound of sliced onions, a quarter of a pound of peeled mushrooms, and half prund of peeled and sliced toma- toes When golden brown. ar- the vegetables over the range fowl. Season with pepper, salt. and paprika, add a little parsley and a few peppercorns, then cover the top with one or two layers of sliced potatoes" Fill with (hough water or stock almost to cover the potatoes, and simmer slowly for about two hours.

Another good dish is veal and bird is fowl pie. For this, the again cut into portions. Also cut into pieces a quarter of a pound of baon and about a pound of veal. Season with sait. pepper. and

sance. a dash of tomato Bardly cover with water or stock, wel the edges of the d'sh, "and

HOW TO MAKE MERINGUES

Meringues should be baked as soon as they are prepared or the sugar and eggs will separate and the mixture will fa'l. Baking- sheets and oven should therefcre Brvish be prepared beforehand.

a flat baking sheet with salad all, cover with ordinary kitchen paper, and all this also. Have the oven only just warm--that is, about 200 deg. or so that the hand can just touch the shelf cumfortably. To four whites of 'nine ounces *gs use

of castor sugar unless the eggs are small, when seven to eight ounces of sugar should be used.

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Some peaple whip the whites first and then add the castor sugar, whipping up, again until stiff; others whip the whites only slightly and add the sugar grad- ually whipping all up together. Whichever method is used the final mixture should be very stiff so that it can be moulded with two spoons to hold ta shape. About an ounce of sugar should be left to sprink'a over the meringues before they are baked.

To shape the meringues, 'd'pa dessertspoon into cold water, take a spoonful of the m'xture, and shape it into an oval with a wet knife. Take another spoon and turn the meringue into It so to shape the underside smoothly, then put it on to to the oiled paper. Use up the mixture in this way, leaving a good space between each one Sprink'e with the remainder of the sugar, then put the meringues into the oven and leave them for about two hours.

The heat must be carefully watched as failures are usually due to the oven's being too hot. They must dry, not bake. "If the meringues show any tendency to brown the oven door should be left open. When the meringues are, set but not brown take them out of the oven and remove care- fully from the paper after iminute or two If they stick moisten the underside of the paper with water, leave for a short time, and then gently in- sert a palette knife underneath.

a

Next scoop out some of the soft inside with a spoon, leaving the ahells which show'd be put into the oven again and well dret. The merzigner will keep for some

Here is another delicious way of serving a boiling fowl Sprin- kle it with lemon juice, pepper, and salt, and leave for an hour or more. Then thoroughly grease A piece of white paper and wrap. the bird in. it entirely. Place in three cook for steamer and hours. In the meantime prepare some tomato sauce by cooking a pound of tomatoe with a chop- ped onion, a little water, a tea- spoonful of sugar, a quarter of a teaspoonful of salt, and a little Rub through A steve pepper. when soft. Serve the fowl with this sauce and plenty of bolled spaghetti

This is a recipe for tw with broth. Put the bird into Soll- ing stock or water with some salt, and skin carefully unt'] clear. Add an onion stuck with two coves. . 3 tew peppercorns. and a little mace. Simmer slowly for an hour. then put in four ounces of rice, and cook until the rice is soft. Take out the fowl. put it on a hot dish, drain the rice from the broth, and ar- The the bird. range, it round broth can be served as clear soup. or used as a basis for other soups.

NEW-SALADS---

To make the usual rich Win- ter fare more digestible salads should be served freely.

Arrange equal quantities of slic- ed orange and sliced cooked beet- Toot on a dish. Surround with crisp lettuce. Serve with mayon- naise.

Perhaps you cannot always ob- lain lettuce, and need a salad in a hurry. Chop finely the white"

cabbage, Soak the for half

heart of a

abreds in salted water an hour. Drain, and place in a bowl and pour over it three or four tablespoons "of vinegar.

APPLE AND ONION

It is best to use vinegar in which onions have been pickled. Mix well, and it is ready.

Decorate with sliced hard-boil- ed eggs if desired

"

Another easy salad is to mix slices of sour apple and Bombay opion with a little chili vinegar.

Now something more ornamen- tal. Make individual nesta of celery cut into match-sticks. Pile them with "eggs" cut with a small spoon, from cooked beet, carrot, potato, or turnip. Spinkle with chopped parsley. Serve with your favourite dressing.

You like something more dainty perhaps. Then open a tin of as- paragus tips. (This idea comes from New York).

AN AMERICAN RECIPE Garter little bundles of the de- lectable vegetable with rings of tomato, onion, or sliced white of an-hard-boiled egg. Use the pow.l. 'dered yolk in the dressing. Here is an American salad:

Dissolve a packet of lemon elly, add a tablespoon of vinegar and a big pinch of salt. When it be ed raw carrot and half a cup of gins to cool mix in a cup of grate

grapefruit. Pour into individual moulds. Turn-out on lettrice leaves. Top with mayonnaise,

time in an airtight fin, and when required should be Aled. with whipped creard which has been sweetened with a little icing sugar and favoured with vanila, lemon strawberry, or coffee essence. A litt'e strawberry jan with the crezm a'so, makes a good Biking.

HOME-MADE

SWEETS

VANILLA CARAMELS

Boll two cups sugar, one cup condensed milk, one and half cups mik, one cup brown "sugar `and a cup of corn, syrup 'together in a saucepan stirring constantly tili the sugar is completely dissolved -cook slowly--and stir to prevent burning until the thermometer is 248 degrees F. Remove the pan from the fire add two ounces but- ter and a teaspoonful of vanilla essence and beat well. Pour into a greased dish, when cold, remove from the dish and cut up into neat squares, roll each caramel in waxed paper.

MARRONS GLACES Chestnuts are to be had in the market now and being fresh are just right for making this delight- ful sweet. But the shells of two pounds" cacstnuts on the flat sure with the point of a knife taking care not to cut through the nat Place them in pinit cold water and bring to the boil removing the shell and inner skin while still hot. "Put the nuts into a wire or metal basket and place in pan of botifar water. Simmer gently

Squeeze until tender. juice of half a lemon over them which Icave in the water and

Leave

.

should just cover them. until cold then lift out, drain, and allow to dry. Dissolve 1 lb. augar in pint of water, bring to the boll, add a pinch of cream of tar- tar and boll to 220 degrees F. add- ing a teaspoontul of vanilla es- sence. Allow to cool, then add the nuts, bring-to-the-bon-again and let it simmer slowly for one hour in the syrup. Put the pan ・・ in a cool place and leave till next day. Repeat the boiling process once more, lift out the nuts care fully and lay on a cake rack to dry. Put into Hittle crinkled pa- per cases before serving.

TURKISH DELIGHT

Make a syrup of i ib. sugar, a pint of water and the juice of a lemon. Dissolve 2 ounces corn- flour in pint ould water, strain and add to the boiling syrup. Cook slowly, stirring all the time till the whole mixture is reduced to a spongy thick mass. Add a tea- spoonful of Vanilla essence just before removing the Turkish de- light on the are. Pour into a buttered dish, cover with castor sugar and leave till next day be- fore cutting.

BRAZIL NUT FUDGE

CHOCOLATE ECLAIRS

For chocolate eclairs, chủux. pastry is required. This is made somewhat differently from other pastries. Dry four bunces of Hour. well and sift it twice with a des- sertspoonful of castor sugar and a pinch of salt. Next, put half a pint of water and two ounces of butter into a 'saucepan and bring them to the boil. Remove the pan from the heat and sift in the flour. Stir well, put the pan back, and continue stirring for a col?: pie of minutes until the mixture is smooth and leaves the sides of the pan. Remove from the heat and bear in two eggs thoroughly; Kavour with a Httle vanilla

essence,

It is important to have the paste of the right consistency... that is, just stiff enough to hold its shape. It it is very stiff, beat In another" half or whole egg.

Then press the mixture through a forcing bag with a half-inch pipe, and press on to a greased tin in lengths of three or four inches, keeping them well apart. Keep the paste well pressed down in the bag. Alternatively, one of the modern icing tubes can be used without a fancy pipe on the end. Put in a fairly hot oven (375deg to 385deg.) for about twenty-ye minutes when the eclairs will be golden brown.

When cool, split them, remove a.little of the inside and fil with- whipped sweetened and favoured- cream, or confectioner's custard, made as follows, Boll half a pint of milk with a tablespoonful of sugar; blend half an ounce of cornflour with one whole egg and are yolk of egg. When smooth, pour the boiling milk over the mixture, atir well, return to the fire, and stir over a low heat until it thickens. Then stir in two sheets of dissolved

gelatine, strain, and use when cool.

Finally, cover this with choco- late icing. Melt two

ources of plain chocolate in two tablespoon- fuls of water; do not overheat,

and

grate the chocolate first. Stir in six ounces of icing sugar and six drops of vanilla essence, and best thoroughly before using.. To make, coffee eclairs, use coffee cream filing, made by adding coffee essence to taste to the whipped cream, and ice with cof- fee icing. Make this like the cho- colate Icing, but use coffee essence and water instead of chocolate. Eclairs should be eaten while fresh, the day or the day after they are made

Put two cups granulated sugar Into a heavy saucepan with half a cupful of milk and three table- spoonsful of chocolate powder, stir till all the sugar is thorough- ly dissolved and boil over a slow fire until the thermometer re- gisters 228 degrees F. or until a soft ball is formed when a little of the fudge is dropped in cold water. Remove the saucepan "from" the fire and cool, add one cupful chopped Brazil nuts and stir till the fudge begins to thic- ken and lose its shine. Pour into a buttered dish upon which a cup- ful of sliced Brazil nuts have been 4 sprinkled and cut into squares when quite set.

FROSTED FRUIT:

1

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TO-DAY In Every City on THE GLOBE

Some are enjoying perfect health-others are in hospitals fighting for life. Millions start off in the morning feeling fit and bright but without the slightest warning there comes an attack of pain in the form of Headaches, Neuralgia, Nerviness, etc. Cold and Flu infection is as sudden as an accident. For these ailments the popular world-wide medicine is 'ASPRO'. Its success is due to re- lief results that are quickly proved, and the fact that 'ASPRO' is safe, because It does not harm the heart or have any injurious after-effects. Always use "ASPRO" according to the directions to relieve Pain and Headaches, Colds, 'Flu and Rheumatism,

'ASPRO'

IS ALWAYS SAFE PROTECTION.

DODWELL & CO. VTE Dobrilator

Three Packings : 5'á, 19′a, 27′′0.

DREAM DINNER OF

FAMOUS CHEF

The hotel-keepers's "League of Nations" is meeting in London— not in the drab atmosphere of 'ordinary International conferen- ces, but at a dinier calculated to rank as an emotional milestone in the life of a connoisseur of a. haute cuisine,"

Officially, it marks the opening of the Congress of of the Inter- national Hotel Alliance. Guests

Hote

at the inaugural dinner at the Carlton Hotel will include hota- Hers from a over Europe, and representatives of hotels as far away as New York and Tokio.".

Among them will be Mr. Louis - Adlon, proprietar of the famous Berlin hotel which bears his name, Mr. Seiler, President of the Swiss Hotel Association, and Mr. Campione, of the Grand and the Excelsior, both at Rome.

COMPOSER OF THE BANQUET But to one man the dinner will be more than the mere opening of a conference. · To M. Eugenë Herbodeau—who needs a sketch- book and three languages to ex- plain the finer points of a T.- bale de Sola Regina"-it la an opportunity to demonstrate to apg・・ preciative, visitors from abroad some of "England's ''culinary glories. M. Herbodeau is, prin- cipal chef at the Cariton and, amid the methodical turmoli of his kitchens at midday, he spoke Grind the meat of

medium-sized coconut. Add to of the "dream dinner! he has

conceived.. this

Rice With Coconut

cups water. Allow the mixture to stand for a few minutes then strain off the water, be ing sure all the milk has been extracted from the ground coconut. While grinding place a pan under the grinder to catch any of the milk that drips-from the grinder and add this to the other milk. To this add the coconut water,

1 stick cinnamon

stick ginger cup raisins

Cook twą tablespoonsful "coin syrup, 2 cups sugar and one cup- ful water together in a saucepan. over a low heat and do not let the syrup boil until all the sugar is dissolved, cover the pan and boll without stirring. Cook until a ittle of the syrup forms a very soft ball when dropped into water, pour immediately on to a marble slab which has been dampened with cold water, allow to cool, then scrape up the syrup and con. Bring mixture to a boil and add tinue to da so till the syrup chan one cup of rice. Stir Just mough ges to a creamy solid mass, Add to keep the rice from sticking and one teaspoonful vanilla essence and knead until smooth. This fondant will keep for daya and needs heating over hot water be fore dipping the following fruits. "La it.

FRÖSTED YEDNES

Steam large prunes for a few minutes and stong them. Bluff the cavities with chopped walnuts and cherries mixed together, dip Ju the fondant as given raboye,

Bugar to taste, usually four or five

tablespoonsful

W

Immaculate in his huge white cop, he showed his drawings of how a lobster's claw should be raped over a Alet of sole, and how pates should be shaped be fere being covered with caviare or fole gras.RAMA

Not only modern cooking. - teret M. Herbodeau The cut- nary technique of the ancient Egyptians, the favourite dish of Catherine de Medici, all these are his everyday subjects of cunter- sation and he has a library... of 600 docks on the history of his art. On the death of M. Cefard, the King's cher, A. Herbodean recently became president of the London Association Culinaire Francaise.

"Before dirner a Buffet Russe boll over a slow fire until the rice will be spread before the questa,"

he said.with cocktails is soft and the mixture is dry. - (Do

you

not add more water). Place on a should always est a few tz'files; meat platter and garnish with alone, they disturb the tranquility

Berve sliced when very of the stomach.”

raisins. cold.

in icing sugar and place in little paper caser. Dates and digi ma be ntilized in the same way suf- with almonds and resina and then dipped.

menu

LH6.

· PLUCKY ACTS BY CITIZENS

ia of the dinner itself as follows: *

Tortue Claire an Eberry.

Timbale de Sole Regina

Belle d'Agneau Persilice.

Fonds d'Artichants, - -Puree de Champignons.

Supreme de Falsan et de Fole Gras.

Salade d'Asperges.

Glasgow Corporation Medals

*

London, Dec. 24. Glasgow Corporation medals in recognition of acts of bravery per formed by citizens were presented yesterday at meeting of the Magistrates "Committee in the City Chambers to 17 men. Three of them were policemen, including Constable Hugh Smith, a champion" breast-stroke swimmer, who divari from the Albert Bridge when the Clyde was in heavy spate to save * drowning, man Several of the other recipients were employees of the Transport Department." _Tha awards were presented by the Lord Provost (Mr. John Stewart), who addressed a few words of commen- thedation to each individualan he

naded over the medals.

Anunas. x. l'Orientale... "Turtle: soup is one of England's teatest contributions to gastrono- mica," said M. Herbodean, "while the milky softness of four-month- o'd Somerset amb cannot be com

pared with anything n

·world.”

"EDIBLE COCKTAILS"? Accordingly, hors d'oeuvres, both hot and cold, will be served be fore the diners enter the re- startrant. These hot "edible cock- tallswithclude delicacies „fas-jou

hioned

from chovies, woodcock and duck"

the

con-

In a larder he showed how the brilliant plumage of golden pheacants, with their tails pru- jecting nearly a` yard from the dich, will be prepared and sur- rounded " by: slices; "from breasts of the birds, to be sumed. Ten such plumages*/w!!! be used;

three each costs guineas to purchase and prepare.

VEILED PINEAPPLES L Finally he spoke o' the sweet “Ananas a l'Orientale." Prosale pineapples wE; he said be velled with a curtain of spun sugar, like an Eastern woman with her face concealed behind her yashinak.

Among the reprezentatives of the British hotel industry who will be present at the dinner will be Lord Lurgan (Chairman).

land Canal near Garngadhili on July John Paterson, 223 Swanston Street, who rescued & boy from drowning in the river: Clyde near CarstairsStreet on August RANNAR John Prosser, 36) Alexandra Parade, who rescued a boy "from drowning in the Monk

land Canal at Castle Street Con August 25. Gnorge Cowie, 91 Norham Street, who endeavoured to stop u runaway horse in Caledonia: Hond at Lawmoor: Streeg on, September, Ewald William Kyle, Stroma Street.

who assisted in the Tescas of a girl from drowning in the Monkland Canal at Castis Street on September 20 Constable, Hugn" 'Smith, Central Division, who resound a man. who subsequently died, from the river Clyde Albert na Bridge on October 542 Pater M'Auslän, 10. Willowbank Crescent, who endeavoured to smancinom. the river ab Oporga Movember

LIST OF AWARDS The men who received the awards were:-

John Ferrie, 55 Colgrain Streek,

who rescued

man fron drowning in the Forth and Clyde Canal near Lambhil] Iron Works on June 2 Constable Thomas Hamilton,

Central Division, who endea voured to rescue a man who had thrown himself into the river. Clyde from Victoria

·Bridge on June 12, aplazak Peter Taylor, 75 Burnhouse Street, who rescued a boy from drowning in the Forth and Clyde Canal near Leyden Uardans "on" June 14, James Flynn, oo Birt, 28 Mán

sion Street, who rescued a boy from drowning in thz Forth and Clyde Cunaga Locbbard Park on June 17.99 Constable John Breen, Eastern Division, who stopped a run away horse in Gallowgate at Milleraton Street on Jule

James Connell, 40 Kessock Street, who rescued a boy from drowning in the Forth anel Clyde Canal near Cross's. Bridge on June 29. Patrick Stanton ofo M'Court, 104 Stirling Boad, who res- cued boy from drowning in the Forth and Clyde Canal near Lambhill Bridge on July Pendan James M'Dermott;17: Barr "Street, who rescued a girl: from drowning in the Forth and Clyde Canal at Firhill Timber Basin on July 7 GROE Francis Blakey, 40 Crown Street, and Alexander M'Allister e/o Beanore, $74 Turalaw Streety who rescued a man from drowning in the river Clyde near Albert Bridgs CHE

July High M-Linien,

(Continu