1938-05-12 — Page 3

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HONG KONG DAILY PRESS

STAPLES

SURPRISES

THE ART OF SALAD MAKING

arranged into Whatever the

CORRECT BLENDING

FOOD

MACARONI WITH

HAM

1 cup macaroni

2 tbsp. butter

2 tbsp. four

1 cups scalded milk

2/3 cups grated cheese

Salt and paprika

1/3 cups chopped cooked ham. Break macaroni into small pieces bled to form a pleasing composi- cold water from

the Taucet to and cook in bolling salted water tion and served with mayonnaise dow through them. Drain letture 12 to 15 minutes, drain and let marinate does not thoroughly in wire basket, then cold water run over macaroni to Salad making has become an A wise apportioning of ingre- dressing. To

GOAK vegetables la place in a suitable container or in blanch it. Make a sauce, using the art. Where once these delectable dients, not guess work, might well mean

wax paper. Lettuce will butter, four and milk; add cheese dishes were practically unknown, be called the motto of the salad French dressing! this would be a heavy now they Gre served daily at mixer since in well blended salads costly method for anyone to prac keep fresh and crisp for several and a soon as the the cheese is melted add salt, paprika and luncheons and dinners. Raw vege- there is never too much of one tise. A very little dressing is all days in the refrigerator.

that will be needed to favour PREPARATION FOR SERVING macaroni. Let heat through and tables in some form are a much- Item nor too little of another.

vegetables.

Too much emphasis cannot be turn into a serving dish. Sprinkle locked-for appetizer at these

DRESSINGS

placed on the preparation of with the chopped him and garnish meals. It may be carrots, or

The dominant point in sniad No one will dispute the fact materiala East separate item, with chopped pimento, celery, or a combination of vege-

salad do whether t be vegetable, fruit, ASPARAGUS HAM RULLS. tables neatly cut and artistically making is perfect blending of in- that the success of a

a tempting salad sredients. To know what to add pends somewhat upon its dressing. meat or ash, should be neatly cut

Place 4 large asparagus tips, what to eliminate requires We trust, you will And it feasible in cubes or strips of uniform size cooked or canned, on oblong alice character, their and

Pin with crispy appearance and spicy fra- experience, much practice, sound to practise the formalas given in with a very sharp knife and on of boiled ham. Season

judgment, and tasting in order to connection with this lesson. You a wooden board, not chopped in a toothpick, brush with oil or Prevent strong favoured ingre- will recall that in the second chopping bow! nor meat grinder. melted butter. Broll lightly brown. dents from overpowering weaker lesson of this course was given the By all means do not form the serve on toast with cream sauce

correct method for adding oil to habit of cutting foods, especially containing grated cheese. Blending is the mixing of two eggs so as to prevent a curdled those used in salads, in a mest

that the appearance.

grinder. This gives a mushy ap- or mere ingredients so favour of one will not be dis-

Dressings are made of the fol- pearance. also takes away the crispiness of the food. Don't let tinguishable from that of another. towing ingredients:-

sajad French: Off, vinegar, season the "speed habit" control your This important point in

ing.

salad-making for it takes time to Mayonnaise: Exg. oll lemon do any thing well. The cutting of

Juice and seasoning.

vegetables or fruits cannot be Cooked Fruit Dressing: Egg successfully accomplished in #

fruit juices, seasoning.

hurry. Guard against the tempta- Cooked Salad Dressing: Erg. tion to cut things, coarsely, ex-

milk. flour, vinegar. seasoning pecting to correct this error by until well blended. Add salt, onion Melt butter, add four and stir

SALAD GREENS

thopping them over again. There

grance delight one's appetite.

ones.

Until recent years the lettuce family constituted the chief fabric of salads. Searching through old text-books on cookery, salads, such as we know them, are seldom list ed; whereas today there are books devoted entirely to the subject. This indicates the changing trend

making will unfold as one begins In cookery and the importance

with very simple formulas, for it given to salads. Every green

or later, ands its is a branch of cockery that res- edible, sooner

salad bowl. For ponds quickly to one's taste and way into the example, raw cauliflower, spinach, sense of beauty, and carrots are now welcomed additions to a salad dish. A short while ago this would have been thought barbaric.

ENRICH AND BEAUTIFY

Head lettuce (so named because

of resemblance to cabbage)..

Garden lettuce, Romaine. Endive. Watercress. Celery.".

CARE OF SALAD GREENS

·་

CREAMED HAM

2 tbsp. butter

4 tbsp. four + tsp. salt

Small piece of bay leaf

tap. onion juice

1 whole clove

2 cups milk

14 cups cooked ham cut in"- 4- inch pieces.

Juice, bay leaf and clove. Add

is no uniformity to this type of milk slowly, stirring constantly

cutting.

Bring to

until thick and smooth. boll and boll 3 minutes. Add ham.

Strong vinegar frequently amects salads. This type of acid can al- ways be detected. A few dropa of lemon or orange Juice or the com- bination of both should be sub- atituted in leu of vinegar. Onion

First. cut vegetables in narrow- garlic are vegetables that In many respects salads enrich and

strips, then crosswise, according and beautify a meal as flowers should be used with prudence.

to size of cubes required. Your and refinement and loveliness do Their pungent taste will elther

technique might not be perfect Guard against giving flat appear- the table. In no part of the meal make or unmake salad. The

the first time. Keep on trying. It ance to salads. See how high "a is artistic ability revealed more French treatment of these flavours.

is practice that makes perfect. pyramid you can build with your quickly than in the arrangements explains the care they exercise in Great care should be exercised When there is an extra carrot or materials rather than having the of flowers and the preparation of combining ingredients. The onlon in cleaning and washing salad 'turnip in the vegetable bin. prat- salad cover too much of plate sur- salad..

is washed, peeled, chopped fine, plants. First, cut off stem ends, tise cutting these into strips and face.

When the salad formis the main On the surface a salad. appears then pressed through cheese cloth remove coarse cuter leaves, and cubes. Through this practice you simple. A few lettuce leaves, a and only a slight amount of the wash in several waters. With will acquire the technique of good course of a luncheon, or is served as an entrée, there are pleasing speck of salt and pepper. some" clear Juice: la added to the salad. garden lettuce, each leaf requires cutting.

SERVING

accompaniments, such as daintily vinegar and a few drops of olive When garlic is used a very tiny separate washing, as little insects ol. together with a suspicion of piece is rubbed inside the salad are often secreted in them.

Correct serving is the crowning cut sandwiches or canapes which onion or garlic, and suddenly all bowl. This is

it. with such The hard head lettuce will keep glory of a salad. No matter how may be served with

Crackers should be fresh and this is transformed into a work artistry it its presence is not better if leaves are not separated. well it is prepared nor how good of art, capable of pleasing any detected: Lowever. If omitted. It After removing the outer wilted the taste. If not served in an ap- crisp. Buttered crackers with a lit- taste. It is acclaimed, the chiet- would be missed since it gives the leaves, loosen a few from the top petizing way it loses much of its the grated cheese spread over the d'oeuvre of the meal. Why. It is refining touch to the salad.

and let cold water" from faucet glory, since the eye reacts to it surface and then toasted, are al- asked, is so distinguished a title, To marinate is to let vegetables run through them. Or, cut the before the palate. It is always ways pleasing.

Dainty toasted bread, sticks. conferred on so humble a dish?" stand in French, dressing until stem end with a sharp knife, go- good taste to express simplicity in Because it required the skill and thoroughly seasoned. The vege- ing quite deep into the heart of your work. Too many decorations spread with cinnamon butter are

acceptable with Ingenuity of an artist to blend tables are then drained, seasoned the lettuce. then loosening the, detract from the natural beauty "always these simple Ingredients together. separately and carefully assem- leaves alightly and allowing the and freshness of the salad salads.

1938-05-12 — Page 3

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