1936-11-05 — Page 3

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STAPLES

AMERICAN RECIPES

FRUIT-CHOCOLATE

Wash

CAKE

LAYER

་

1 cup uncooked prunes, „boil 10 minutes la sufficient wafer to cover, drain, pit, and cut into small pieces. Wash

"

1 cup seedless raisins, druin and chop. Sift small amount of

2 cups flour over fruits, Cut

HONG KONG DAILY PRESS, THURSDAY, NOVEMBER 5, 1936.

SURPRISES

COLD BEETROOT

SOUP

Beetroots are good and cold soup, makes an occasional pleasant change. especially when there is hot meat or fish to follow, when it will save the trouble of either grapefruit or hors d'oeuvres to start with. The delicious 'Russian borsch, which has beetroot as one of its ingredients, is, of course, peerless among soups, but it is ex-

2 1-ounce squares bitter cho-pensive and rather troublesome to

colate and melt, över water. Cream

WWE.NE

1 cups granulated sugar und

i cup shortening thoroughly, add chocolate and mix. Sift four with

4 teaspoons baking power and 1 teaspoon salt and add alter-

nately with

1 cup milk,

fruits and

beating well. Add

1 teaspoon vanilla and 3 eggs beaten well and mix tho- roughly. Pour to 3 greased layer cake tins and bake 25 to 30 minutes In a moderate oven 1375 deg. F). Put layers to- gether with boiled frosting.

Place

BOILED FROSTING

1 cup sugar

cup water teaspoon cream of tartar and 1-18 teaspoon salt in a smooth saucepan and stir until di- solved. Boll sirup to 242 deg. F. or until it spins a long thread. Pour gradu ally into

2 egg whites that have been stir- My beaten-beating constantly. Add

teaspoon vanilla and continue beating until stiff · enough to apread on cake.

Mix

HAM LOAF

pound minced. smoked ham pound minced lean pork

1 teaspoons salt

teaspoon pepper

2 tablespoons minced onion

1 teaspoon minced parsley and

1 cup soft bread crumbs. Mix

very thoroughly. Then ada I beaten egg and

cup milk and blend until mixture holds together quite well. Form into a lour shape and place in a loaf pan. Pour tomatoes over loaf. Bake in a moderate oven (350 deg. F. 14 hours, basting occasionally,

Το see your child happy, and vigorous... eyes bright... checks aglow with radiant health...What a picture to"warm and gladden the heart!

You can mars this perfet health if you remember the importance of correct nute!- tion. To bo quïté certain that your child's dietary provides all the vital health-giring elaments, make 'Oraltine' bis or her regular daily beverage,

"Oraltine' is, in itself, a complete and par- fect food made from the highest qualities of malt, milk and eggs. It is rich in proteins to build up Arm desh and muscles, mineral salts and calcium to build strong bone, and teeth, organic phosphor for scand narros, carbohydrates in their most assimilable form for energy in work and play, and, the necessary vitamins for health.

"Ovaltine makse an irresistible appeal to children. It is better than milk. Even

those children who dislike 'milk will drink it

Ovaltine"

anded. angerly

whoa

便

Ovaltine not only transforms milk into a dalicious beverage, but makes it digestible and much more nourishing.

But, be sure it is 'Ovaltine. There is only ONE Ovaltine there is nothing just as good. Reject substitutes.

make. Therefore this simpler soup, which is also a cold one, may be welcome at many tables. "

Boll three fairly large beetroots in their skins, or, of course. they may be bought already boiled from When hany greengrocers' shops. soft allow to cool. Then peel and run through the mincer or grate Anely. Add a pint of cold water. Bring to the boil slowly and sim-- mer for afteen minutes, Remove From the stove. Add the juice of two lemons and two tablespoon- fuls of sugar. Cool, if possible, in

rerrigerator. Just before serving add a dessertspoonful of cream to each plate or bowl. Salt and white pepper can be added to taste, but are not strictly necessary.

2

While talking of mincing" .ma- chines, it may be said here that by far the easiest, most effective, and quickest way of cleaning them af- ter use.. whether vegetables or meats have gone through, is to pour into them, immediately after- wards, about a cupful of cold water. Turn the handle as you pour the water in, and the cogs and Uttle 'holes' will be cleared in no time. Often a considerable amount of the food used can thus be added to what is being cooked. Hence the expedient is economical in every respect

PARSLEY BREAD

SAUCE

51

This recipe dates from 1688. Take a large handful of parsley, wash It and mince it small. Boll with butter and a little sieved cooked spinach to colour. Season with half teaspoonful of salt and pep per to taste.

When ready add sufficient fine new white crumbs and boil till it thickens. This may be served with roast or baked rabbit, and, though rarely seen nowadays, this old sauce is very good.

For

Rosy Cheeks

and

Sparkling Eyes

There is nothing like OVALTINE

The World's Supreme Food Bverage

SAPERS

APPETISING RECIPES

CRAB AU GRATIN

Meit nut of butter in a pan, stir in a tablespoonful of chopped mushrooms and chopped onion, and chopped onion, and fry light ly.

Add a cupful of milk or fish stock, a dessertspoonful of chopped parsley, pepper, salt and the crab.

When heated through, pour into a buttered ple-dish, sprinkle with grated cheese and breadcrumbs. and dot with butter. Leave in a fairly hot oven until the crumbs are browned. Decorate with chop ped parsley,

ROLLED SANDWICHES

Cut some bread very thin, thes pound the butter with flaked crab and seasoning, including a pinch of chopped parsley and a few drop: of anchovy essence.

SARDINE

SAVOURIES

For savoury eggs. pound the cen- tres ut dard-boiled eggs with sar- dines and a little skinned tomato. Add pepper and a few drops of demon juice. Stuff the white halves of the eggs with this mixture, pil- Then decorate with ing it high. a little strip of pimento curled round a green caper. Serve on a bed of watercress.

ROLLS

Bone and skin your sardines and Put some of the mash them up.

mash, seasoned with salt, pepper and cayenne.

into Uttle pastry rolla, like diminutive sausage rolls, and either bake them or, better still, egg and breadcrumb and fry them goiden.

FRITTERS

Open a tin of small sardines and Remove the crust from the

let them lie in a dish with their bread, and spread with the butterol and a sprinkling of chopped und crab mixture. Roll up and tie parsley and cayenne pepper for with a sprig of watercress.

SALMON SURPRISE

A tin of sulmon is a good stand- by and makes this popular dish. Remove the skin and small bones from the salmon, then flake the fish. Add a little chopped parsley, a few drops of lemon juice, salt and pepper, the yolks of two eggs and a cupful of white sauce.

Pour into a greased dish, fold the stliny whisked whites of the a slow oven eggs, then bake In for half an hour.

SARDINE-EGGS.

Hard boll as many eggs as re- quired, remove the shells and cut the eggs lengthwise. Remove the yolks and pound each separately with a boned warding, a knob of butter, pepper and salt, and 2 pinch of chopped parsle

Fill the eggs with the mixture and serve on a lettuce leaf, gar- nished with rings of skinned to- matoes and chopped parsley. Serve with rolls and butter.

CHEESE SAVOURIES

These delicious after-dinner savouries can be eaten hot or cold, or are excellent with coffee, as a change from sandwiches for even- ing entertaining. Sift six ounces

of self-raising flour and a pinch of salt into a bowl. Rub in three ounces of butter, add a tablespoon ful of finely grated cheese, and make into stiff paste with a beaten egg and a little water if required Roll put thinly and line patty tins with it. Put a tablespoonful of butter into a saucepan, melt it and add a dessertspoonful of flour. Stiz for a minute, add a teacupful of milk slowly and boll for two min- utės, stirring thoroughly. Remove from the heat and add a pinch of

an hour. Take them out, "drain and dip them in frying batter and try. them in deep fat.

ณ

FRIED-1

Roll some small sardines (boning them first, if you like) in the thin- nest of thin rushers of streaky bacon, seasoning them with salt, pepper and a little cayenne. Tie the bacon rulls with cotton or skewer them with a cock-tall stick and try them in deep fat.

FRIED-

Brush over some sardines with made mustard, add a drop or two of lemon juice, roll themain egy and then in breadcrumbs and fry them in deep fat.

WITH SOFT ROE TOASTS Pound up some boned sardines with two or three cooked herrings roes.

01

Add about the same amount butter and season with salt. pepper and cayenne. Spread this mixture on cold toast and decorate with chopped parsity or yolk of hard-boiled egg.

OR ONION TOAST

Cut a small onion or two (raw) into very thin rings, put some of these rings round a sardine and put it on a piece of toast which has been spread, if you like, with a with little anchovy paste mixed butter.

If you like to decorate these toasts still further with chopped cucumber, gherkins and capers, your guests' applause will probably reward you.

AND CHEESE SANDWICH Mash some boned sardines, mix them with cayenne pepper and a little grated Parmesan cheese (or even Cheddar, if it is a dry one). salt, a pinch of pepper, and a pinch slices of buttered bread, and as a spread the mixture between thin of dry mustard, then the yolks of sandwich, or if you care to venture, two eggs and four tablespoonfulsfry the whole thing golden of finely grated cheese of strong each side in a little butter. favour. Whisk the whites of the eggs to a stiff froth and fold into the mixture. Three-quarters-fill the pastry cases with it, and bake in a rather hot oven for about twenty minutes...

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ONION

PUREE

Cook half a pint of soaked hari- cot beans and rub them through a sieve. Meanwhile cut up four large onions, Spanish ones if you like, into dice and stew them in butter without browning them. Sleve them also, mix the two purees together, season with salt,

pepper

and a little grated nut- meg, and moisten with white stock until the right thickness is reach

Cook together $ Little until creamy, and

serve with croutons of fried bread.

FRUIT TARTS

When tarts and pasties are made with soft fruit or with jam that contains a large proportion of juice, it is advisable to brush the pastry over with 'beaten white of egg before slling the tart. prevents the pastry from absorbing the juice and becoming sodden be- fore it is thoroughly cooked. To prevent juice from bolling out the

This

یار

LEMON MERINGUE

Whisk two

PIE

on

PAIN and

HEADACHES

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AVOID CAKE FAILURES

BAKE WITH ROYAL

-ONE-EGG CAKE WITH COFFEE BUTTER ICING Cream 54 cup shortening well; add 1⁄2 cup sugar slowly, beating in well. Add 1 unbeaten egg; beat until well blended. Sift together 14 cups flour, 2 teaspoons Royal Baking Powder and teaspoon salt. Add alternately with cup milk; mix well. Pour in well-greased 8-inch square pan and bake 'in moderate oven about 30-40 minutes. When cold, cover with Coffee Butter Icing. (See Royal Cook Book for recipe.)

Zuerich, Nov. 3.

ounces of castor sugar with the yolks of two eggs, and add an ounce of melted but- ter. Mix a tablespoonful of corn- flour to a smooth paste with a little cold water, pour on a small teacupful of bolling water, and add to the butter and sugar. atir GODLESS MOVEMENT in the grated rind and the juice of a large lemon. Have ready a ple- dish lined with pastry round the sides. The pastry should be made with four ounces of self-raising dour, a pinch of salt, a dessert spoonful of sugar, two ounces of butter, and the yolk of an egg, and a little milk to mix Pour in the lemon mixture, and bake in a moderate oven for about twenty- Ave minutes. Then whisk the whites of the three eggs used to a stiff froth with a tablespoonful of caster sugar, pile on the top, and put back in the oven until the meringue is set.

TOMATO OLIVETTE

edges or the pastry should be Cut tomatoes crosswise, scoop moistened with milk instead of out a very little pulp from each with water before they are pressed center, sprinkle with salt, pepper, together. If the pastry is over-suger and four. Wrap a stured browned or accidentally burnt, it olive in a narrow plece of bacon, should be lightly scraped with a fasten with a toothplick and place Ane grater brushed free from one in center of each tomato baif; crumbs, and sprinkled with castor brail until tomatoes are done and sugar or grated lump sugar,

bacon is crisp.

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Fame.

Address

COMMENT

Change Of Government In Iraq

London, Nov. 3. Considerable interest is shown in

SPEECH SEQUEL

Landon, Nov. 3.

Bir Eric Phipps, British Ambasss- dor in Berlin, paid a visit to the German Foreign Office to-day. The British Ambassador drew the friendly attention of the German Government, to two speeches made recently by General Goering and Dr. Goebbels,

In an article following-up its recent sensational revelations re- garding the extent of the "Godless Movement in Soviet Ruația, the awiss Evangelic press service sta- tes that the Soviet-Russian God- less organisation which is endow- ed with capital of 19,000,000 rou- the newspapers regarding the e-gir Eric Phipps made it clear bies, maintains 6,800 Godless clubs, fects of last week's military coup

The organisation moreover trains

they seamed to contain, that any hardship which may be suffered by the German population, can in any way be attributed to British

polley British Wireless.

that His Majesty's Government 148 schools and 102 seminaries and d'etat in Iraq. The news cannot accept the implicationam "recreation clubaji

generally are inclined to bellevë the new regime will recognise as fully annually 5.680 agitators including as its predecessor, the advantages many foreigners for the promotion of close and friendly relations with of the Godless Movement and it the British Government.

It is noted the question of re- proposes to raise 50,000,000 roubles for defraying propaganda costs by cognition of the new Government

MUNICIPAL is unlikely to arise, as the resigna- means of a lottery.

The Evangelic press service fintion of the old ministers and the ally states that Littmon, who re cently has been made a honorary member of the organisation, don ated the sum of 400 roubles and expressed his thanks for the hon our conferred him in a letter, which also announced that his wife and children would likewise Join the movement

Transocean Bases Service.

appointment of the new, outward- ly followed normal formalities.

Looking further into the future, several writers express the view that the attitude of the British public towards the new adminis tration, will be determined to a great extent by its policy towards the minority communities In Iraq, British Wireless...

ELECTIONS.

London, Nov. 3. The latest returns of the English Municipal Elections, which so far cover the results in about 360 cities and towns, show the Conservatives nave a net gain of over 70 seats and the Labour has suffered a nes loss of 116 VBritish Mársico