1936-09-03 — Page 3

Page

STAPLES

HONG KONG DAILY PRESS. THURSDAY, SEPTEMBER 3, 1936."

SURPRISES

SPECIAL BUFFET DISHES

TOMATO SAUCE

Wipe some ripe red tomatoes and chop them into pieces, removing

Dishes that look cool and colour-ittle mustard. # anchovies and a salt. teaspoonful of chopped pars- the stalks. Put them into a basin, ful and are easy to eat are wanted little ham.

by party hostesses. Every woman! possessing a pretty garden makes It a background nowadays for her entertaining, and is introducing a note of greater individuality into the choice of fare for the outdoor

buffet.

Tempting little Savouries dis- covered at cocktali parties, and fresh fruit prepared in ways that simplify the problem of serving are dishes on which the garden hostess is concentrating this year.

The cocktail stick gives a faunty modern touch. to the buffet: it makes its appearance as a handle to stuffed fruits, piquant little tavouries and even sandwiches.

The new way of serving fresh fruit and fruit salad at garden parties is in jelly, using the juice as flavouring, so that it no longer provides to-day a problem in skit- ful management.

Here are suggestions for the gar- den party menu that have been tried out successfully at outdoor functions.

IDEAS FOR" THE BUFFET

Drinks. Ieed coffee: cider cup: lemonade.

Ices-Vanilla; strawberry; sun-

dnes,

These Allings are also most use- ul for sändwiches.

Three different kinds of savourles' served on cocktail sticks. One olive. f prawn, 1 pearl opion. One very small plain biscuit on top of sticks; under biscuit 4 piece of cheese the same size; under cheese a piece of celery. One anchovy, 1 forcemeat ball 1 plece Boxed chicken.

"

Other Dishes-Salted almonds,j freshly salted; potato chips: small; sausages: cheese straws; cheese butterflies.

ley, a little milk.

"sprinkle with salt cover and place on ice for some hours. Then cook them to a pulp and aleve. Mea- sure the puree and to each quart

Mince chicken and ham together. Mix thoroughly with potato; bread- crumbs, lemon juice., parsley salt and cayenne and beaten yolk eggs. Roll out like pastry on a floured allow half a teaspoonful each of Stamp into small rounds whole allspice, cloves, celery seed board.

until and peppercornss, a small piece of and fry In bolling batter

ginger and cinnamon, three ounces. golden brown.

of brown sugar, a clove of garde, half a teaspoonful of mustard powder and a plat of brown vine

A

Serve in paper cases with cherry stick pierced in the centre.

BANANA MUFFINS ·

if

Banana muffins are simple to Eur. Simmer until thick stirring make and most attractive at gar-loften, and adding more salt den parties. They are particularly required. Strain, pour into well popular because they can be held

hot dried.

bottles and cork in the hand and eaten without a plate and are not sticky. Take 1 securely will keep well for some

bananas, 4 "table- / time. cream cheese. a little cupful sleved and chopped

teaspoonfuls parsley.spoonfuls butter, 5

3 through

teaspoonful forcer baking powder, rose

Cheese butterfiles are made from cheese pastry cut to the size of half-crowns and baked. Mix to- gather cream Pipe on to biscuit. Decorate with a few nutmeg. 1 cupful brown sugar 1/ sprigs or mustard and cress.

cuprul milk. 2 cupful flour and 1ị egg.

dish.

jelly,

FRESH FRUIT SALAD

י

thoroughly. Let the salad set and just before use decorate with dabs of clotted cream and large

Savouries. Tiny lobster cutlets Serve on dishes which have been strawberries, lined with maiden hair fern.

1

TOMATOES

Should Be Eaten. Oftener

Few vegetables are more ap- petizing or valuable "as articles of diet as the rosy red tomato. And how decorative the tomato is! It brightens up a dish wonderbally when added as an embellishment and food that looks nice ↳, always more welcome than food that doesn't.

Tomatoes are easily grown and are always available in the market.

Below are a few ways of serving this valuable frult,

WO

une

one

TUMATO SOUP'

of tomatoes. Two pounds ounces of bacon, one ounce ol dripping or cooking butter. of sago. one carrot, ounce onion, one stick of celery, one quart of stock, a small bunch of parsley. salt and pepper.

Cut the bacon into small pieces and fry it in the dripping for a Wash and prepare few minutes.

the vegetables and cut them up into small dice; fry them in the dripping for about ten minutes; next alice and add the tomatoes, add also the stock and parsley. Put the lid on the saucepan, and the contents until they are cook tender, then rub them all throug a hair sieve, put the soup back ICED RIBBON CAKE into the pan, and bring it to the boll, then sprinkle in the sage. Prepare a cherry-flavoured Jelly Let the soup boll t the sago, le a and set aside to cool. Into a mould quite clear, Season" the soup nicely cream. Stir in banana pulp and or bread tin place a layer of crack-with salt, pepper and a tiny quan mix well together.

tity of castor-sugar.

Beat sugar

and

butter" to

Stir in Aour, {

A little milk or cream may be added. "* Also dice of ftled bread 18 A small

annish

1

For the Beach --- Fill your thermos flask with 'Ovaltine' Cold which provides sui the Baorgy-giving qualities

of

··Ovaltine' in a most delicious and. refreshing form.

Make certain that your light Summer meals are complete in nutritive value by drinking a glass of delicious. OVALTINE with them

There is only ONE OVALTINE

TAPBIZ

Arrange slices of oranges, apples and bananas alternately in a large

Sprinkle well with sugar, sifted with baking powder and ers or savoy fingers, making them then pile tinned cheeries, straw- nutmeg, alternately with the milk at snugly. Spread over them a top and beaten egg. Beat well. Bake layer of pineapple filling made by berries and raspberries on

TOMATO SALAD Over the whole pour a lemond in well-greased muffin pans in a

Choose frm tomatoes of a good moderately hot oven for 25 minutes, mixing cupful of caster sugar, i

When cold ice the tops with cupful of butter, and one egg yolk, colour and even size. Place them water icing. When set pierce holes beaten cupful af drained crushed in hot water for a minute or two. pineapple, feupful of chopped then remove the skins and leave with a skewer.

walnuts and foldin the stify them to cool. To serve, slice the beaten white of egg.

tomatoes thinly and arrange them

salad dish, and the onion and tomato for attractively in

Arrange lettuce sprinkle with finely chopped pars- minutes. Keep the mixture hot leaves in a salad bowl with the ley and ballots. Cover with and pour it over the surface of tomato and orange slices on the French salad dressing, and stand

#f an ordinary savoury omelet just top. on ice for a few minutes before as you are turning it out of the pan. "The omelet will roll over of serving.

Its own accord ctiveloplax the tomatoes as it passes into the dish.

TOMATO AND ORANGE SALAD ragn vinegar, salt and cayenne

with Sprinkle Peel. two firm ripe tomatoes pepper.

Anely and two oranges and cut them chopped pars'ey before serving.

This salad can be made in in-

Very small clairs with fillings dividual sundae glasses prefer- such as cavlare, salmon Anely red. chopped and mixed with "thick

cream and cropped parsley, chop-

LITTLE SAVOURY ÇAKES"

a

MINT SALAD SANDWICHES Mint salad sandwiches are easy to prepare and freshing to eat.

lettuce Sprinkle some fresh leaves with finely chopped mint ped egg and tomato mixed! Ingredients required: tos of cold and season with pepper and salt. with salad cream: minced chicken. 4oz cold boiled ham, 2 Add a few drops of lemon juice ham ~~~with sleved cooked yolk eggs. 4oz cold mashed pota-and place the prepared lettuce be- green peas mixed with but toes, 3 tablespoonfuls of fine bread-tween thin slices of brown bread Cut into neat shapes teaspoonful of and butter. ter for another filling pound to crumbs, half a

after removing the crusts gether 3ozs cheese, toz butter, a lemon fulce, pinch of cayenne and

Continue alternating layers of filling and crackers until you have

three layers of crackers and two of Alling. When the jelly has stiffen ed sufficiently. pour one half over cake, and allow to stiffen. Whip remaining jelly to a pour over top.

froth and

Let it stand-in refrigerator over- night. Serve with cream.

TOMATO OMELET

Cut two or three ripe tomatoes into pieces and cut a small shallot into very thin slices. Melt a little butter in a frying-pan and cook

thin ten in

silces.

Pour over them dressing made by blending together two table spoonfuls olive oil, one tablespoon-. ful of orange juice, a little tar-

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