1938-04-21 — Page 3

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HONG KONG DAILY PRESS

FEW NEW

STAPLES SURPRISES

SALADS

SPANISH SALAD

1 cup shredded cabbage

1 cup diced cucumbers ***

French dressing

onion sliced thin

4 tomatoes, aliced

Parsley or watercress,

1 hard-cooked egg

Mayonnaise

VEGETABLE RECIPES

SCALLOPED TOMATOES

2 cups tomatoes

cup cold water

cup finely cut celery

cup soft bread crumbs

1 onion chopped fine

cup sugar

Salt and pepper to taste

2 tablespoons melted butter

FOOD

BROILING MUSHROOMS Cut potatoes in half, lengthwise Mushrooms for brolling should and place in buttered pan. Make not be washed, but wiped with a syrup of the ingredients by boil damp cloth. For this purpose large ing them together for 5 minutes. mushrooms are the best. Place on Cover potatoes with syrup. Place broller with the round part up. pan in moderate oven and cook Brot! for a few minutes, then turn until potatoes have absorbed the and put pieces of butter on the syrup. Baste potatoes 3 or 4 times mushrooms and continue broiling during process, of baking (375) for a few moments longer. Mush-degrees).

Place tomatoes, water, celery and fonton in saucepan. Cook slowly for rooms should broil from 10 to 15 TO CREAM MUSHROOMS Let the shredded cabbage and half an hour, then add salt, sugar.minutes. Serve on freshly butter-

and

Mixed toast. There will be drippings butter. diced cucumbers crisp separately breadcrumbs

Peel 1 pound mushrooms and eut in ice water; then drain. Toss thoroughly. Place in baking dish, in the pan in which the mushrooms them into quarters. Remove stem each vegetable separately in cover top with bread crumbs and have been broiled. Pour this over and allee them crosswise. Stems are tougher than the caps, and French dressing, well seasoned bake "slowly for 1 hour (350 de- the toast.

should be cut small. Place mush- with Worcestershire sauce.

rooms in a saucepan and add † cup the shredded cabbage with the sliced onions

add

cold water and boll slowly for 10 enough mayonnaise to hold them togeth-,

minutes, then drain and use liquid in making the following sauce.

and

CASSEROLE OF REHEATED VEGETABLES

Mixgrees).

2 cups diced potatoes

cup diced carrots

cup lima beans

1 cup peas

er. In the center of a salaḍ diah arrange a mound of cabbage and Surround with onion mixture.

tomato slices, then add a ring of diced cucumber and finish with a border of parsley or watercress. Sprinkle the chopped hard-cooked egg over the mound in the center. Serve additional mayonnaise with this salad,

FIQUANT TOMATO SALAD

medium-size tomatoes

1 tbsp chopped parsley

pound American cheese, or

4 hard-cooked eggs, sliced

Put the tomatoes in bolling water for, a moment to loosen

I cup whole kerrieled corn

1 onion chopped ine

1 cup cream or milk

Salt and pepper to taste Place vegetables in layers in but- tered

each casserole. Sprinkle layer as they are arranged in cas serole with salt and pepper, adding bits of butter on each layer. Add casserole and bake

cream, cover

BOILED POTATOES Select potatoes of uniform size scrub. pare and remove all spots. Place in bolling, salted water and boll about 30 minutes or untli tender when tried with a fork. Drain off water; shake the pan over Are to make the potatoes dry and mealy. Serve in a hot un- covered dish and sprinkle with |chopped parsley,

BAKED POTATOES

(Either white or Sweet.) Select medium sized potatoes, wash and scrub them with a brush. place on lower grate in a moderate Joven and bake until soft. This may require one hour or more, ac cording to size of potato. During the baking. tura potatoes eastonally: also prick them in

one hour (375 degrees).

PREPARING MUSHROOMS When mushrooms are large and skins. Peel and put in ice box to arm it is not necessary to peel chill. With a sharp knife make 4them. However, if they are of an many places with a fork to permit parallel cuts from the top almost inferior quality and the skins ap- to the bottom of the tomatoes,pear to be tough, they should be being careful not to sever the sec-peeled. To peel start lifting the tions. In the cut thus made in-skin from the under part of the sert very thin slices of cheese or cap and peel skin off toward the egg. Arrange on crisp lettuce and centre of the mushroom. The sprinkle with parsley. Serve with skins may be dried and kept for piquant dressing.

flavouring soups and purpose of BAUCEA

PIQUANT DRESSING

+ tsp. salt

1 tsp. sugar

1 tsp. paprika

1 cup vinegar

1 cup olive of

4 tsp. mustard

the escape of steam. Potatoes are baked when they can be pressed together and feel dry and mealy (350 degrees).

CANDIED SWEET POTATOES

6 Medium sized potatoes cup light brown sugar 1 cup water

1 cup orange juice

SAUCE FOR CREAMED MUSHROOMS

3 tablespoons butter

3 tablespoons flour

1 cup milk

cup mushroom juice" Salt and pepper to taste

Melt butter in a small saucepan and add four. Cook for a few sec- onds and remove from fire; add mushroom juice and the milk. Mix well. Place over moderate heat and cook, stirring it until it reaches

the

boiling point. Add cooked mushrooms Besson to taste; then add 2 or 3 drops of lemon juice and

serve on hot buttered toast.

MASHED POTATOES

6 bot boiled potatoes teaspoon pepper

2 tablespoons butter

2 teaspoons salt

cup scalded milk

THURSDAY, APRIL 21, 1938. -PAGE '3

Every mouthful a delight in flavour!

RUM POUND CAKE

You can be sure of more dèli-

cate texture, finer flavour if you use ROYAL, the Cream of Tartar baking powder that: guards against costly baking failures...

ON'T risk the luscious fis-

vour of this wonderful Run". Pound Cake by using an inferior baking powder. Depend on Royal and you'll have a cake to boast about.

When you bake with Royal, your cakes have finer flavour, lighter texture, and stay fresh for days. That's because Royal is a Cream of Tartar baking powder. And Cream of Tartar makes all the difference in taste and texture.

This fine baking powder is eco- nomical, too. You run no risk of wasting expensive ingredients through baking failures. Keep Royal always handy. Buy a tin

today.

RUM POUND CAKE

1 cup butter

131⁄2 cups sugar.

6 eggu

116 cupa flour

1 cup cornstarch

well. Add.

2 teaspoons Royal Juice and grated rind Baking Powder

of 34 large lime

1⁄4 cup rum Cream butter; add sugar slowly, beating after each unbeaten eggs, one at a time, beating egg is added. Add grated rind and lime juice; beat well. Sift together flour, cornstarch and baking pow. der; add alternately with rum to first mixture; mir well. Pour into a greased loaf pan. Bake in moderate even about 1 hours. Makes 1 nine-inch cake.

FREE! “Tropical Racipos"

Intereering new booklet containing recipes for may delicious cakes, conides, bizzudos, fritters and other baked dishes. Teetä and Improved by Royal Cookery Experts for DOS right in`your owis klichen! Evacy recipe sexy to manka. Attractiesty illogtrutadi. Many valuable cooking helps, Bend compon today for your fres.copy.

FRIED POTATOES

2 cup cold cooked sliced of

chopped potatoes.

tablespoons butter

I tablespoon finely chopped

.onion

1 teaspoon chopped parsley

Balt and pepper to taste Mash" potatoes in hot pan. · Add "Melt butter, add onion and fry seasonings and hot milk. Then to a delicate brown. Add potatoes beat with a wire

beater until and seasoning and stir occasionally potatoes are white and light. Heap until they have absorbed the but- on a hot dish without smoothing|ter. Add parsley and serve at once, Wash and boll the potatoes until the top. To have good mashed The potatoes should have a nice Put ingredienta iri glass jar and they are partly cooked Remove potatoes it is important that milk golden brown crust before they, are

removed from the skillet. shake thoroughly.

from water and scrape off skins. be at scalding point,

1/9 tsp. Worcestershire sauce

2 drops Tabasco sauce

1 teaspoon salt

4 tablespoons butter.

CONNELL BROS, Co. Ltd, Dept. 169 P.O. Box $8-Hong Kong, China. Pienee send me copy (coples) of the free Regal hooklets, na chacked below:

Nama.

New booklet "Tropical RecipesTM Xfustrated Royal Cook Book

„Country

POST OFFICE EXHIBIT AT

EMPIRE FAIR

The Post Office display, at the, safety of the fishing fleet. Visitors'. Empire Exhibition in Glasgow this will be able to talk to masters of the fishing summer will be. the biggest it has trawlers actually on ever undertaken. The pavilion, ground.

which will cover 10,000 sq. feet, will A special feature of the building be topped by a wireless mast, 50 will be the lighting of the roof, feet high, on which will shine a which at times will seem to dis- appear, leaving the visitor under red flashing beacon.

Among many other attractions the impression that he is looking in the pavilion will be art exact at the open sky.

For the first time. the public replica of an operating room in a coast wireless station showing how will be able to see how "Tim," the the Post Office watches over the automatic speaking clock works.

1938-04-21 — Page 3

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