1938-08-18 — Page 3

HONG KONG DAILY PRESS

STAPLES

RUSSIAN-AMERICAN

WITH A DISTINCTIVE

FLAVOUR

Russian Women of

birth new living in America have discovered many ways to simplify the com- plicated recipes of their homeland. and yet preserve the tasty favourį of Russian cooking. A tew of their favourite dishes are described be- low.

This, for instance, is a quick way of preparing that ever popular

SOUD.

GREEN SCHI

Bring to boll

"

2 of 3 quarts of water. Add

1

thinly sliced orulon

1 thinly sliced carrot

1 potato cut in half

I pound of well-washed greens

(spinach or mustard greens >

to turn it over frequently, so it will not acquire a brown crust, and yet be well tonu inside.

In a wooden bowl place the Ever.

onion. add, if desired,

"י

I

or 2 hard-boiled eggs. Chop them all up together to the consistency of paste. Add Pepper and

Salt to taste. Add almost

1

pound of chicken fat, working it in.

Liver paste is served as hors doeuvre at the beginning of a meal. You may serve it in a small Bowl from which each person helps himself, or use it as filling between two crackers. It also makes an ex-; cellent sandwich spread.

To save the liver paste for a day

or two, place it in a jar and cover

A little celery (optional). Boit with some chicken fat, which will

until potato is done, then add prevent the air from reaching it. can of hot sauce or tomati soup

COTTAGE CHEESE SQUARES .These make a royal dish for peo- They As soon as this is dissolved, addple who do not eat meat.

a few drops of lemon juice, pre prepared thus and make ready to serve.

Before pouring out the soup.

place in each heated soup- plate

of a hard-boiled egg and

teaspoonful Russian sour

-1

Mix in a bowl

pound of dry cottage cheese. worked through a strainer.

2 tablespoons of flour,

2 eggs, slightly beaten up.

A pinch of salt: Take a dough

cream. This latter may be board and sprinkle lightly with

omitted).

BARLEY SOUP

Here is another favourite.

Wash well

1 cup barley. Soak overnight in

or 3 quarts of water.

2

day add

„}

sliced carrot and

Next

A small lump of butter, with Salt to taste, and place on a low

fire. Fry

medium-sized, thinly sliced onion in

Alle butter, and add to soup.

Flour. Place on it one-third of

the mixture. shape it into a roll, pat flat on top, and cut into 2 or 3-inch squares. Re- peat-with the rest of the nix- ture.

In the meantime, in a large pan prepare rapidly boiling water and salt it, as you would. for cooking spaghetti Now be sure to lower the fire under the boiling water because if you don't, the squares will crumble as you put them in. Watch the squares for a few ma-

Fifteen minutes before serv-ments until they swim up to the ...ing, add

glass of rich milk. And just utes longer. Drain the squares. before serving, add

Grated cheese, to taste.

A

LIVER PASTE

This popular appetizer is pre-

pared thus:

Take

FOOD

SURPRISES

RECIPES

;

Salt them, and fry in

Butter until they are golden in

colour. Pour over them pound Russian sour cream and place for 15 minutes in a me

dium warth oven.

ANOTHER VERSION Here is another popular way of preparing brinjal in combination with other vegetables:

Cut

i)

EXCELLENT DISHES MADE

WITH LIVER

Buy calf's liver in a plece and slice it wafer-thin a very sharp knife. Have ready some oiled butter into which you have worked salt, pepper, celery salt, a suspicion of mustard and a little more French The mixture should be mustard runny, but not too hot. Dip slices of liver into flour and then into this. Place each on to a rasher of

1 brinjal into squares, then bacon, and place on a hot grill slice these into pieces the Turn both liver and bacon over thickness of your little finger. when they look cooked on top Grill silced tomatoes (dipped first Place these on a large sauce-

in the same olled butter mixture pan or oven-tray. Add

for liver)

dish to edge or 2 tablespoons water and sed place tray in the oven untfi alternated with sections of lemon. the slices are cooked.

94

1

On another saucepan melt. Some butter, and fry

1 sliced onion and

1 sliced green

pepper. When these are slightly fried, pour over them

1 can of hot tomato sauce. Now Salt the brinial slices, Pepper them, and pear the con- tents of the second saucepan over them. Again place the brinjal in the oven, and 15 minutes before serving. pour over it some

Russian sour cream.

CHOCOLATE COOKIES

The following directions for mak- ing delicious chocolate cookies are given by a Russian prin-

CC33:

Beat gradually

+

eggs with

3

sups

of granulated

sugar When it becomes difficult to continue beating, add

pound bitter chocolate, melted' on a pan with

A little butter. Mix well. Melt

1

cup salted butter and pour it slowly into the mixture. Then .add

Fry, pieces of call's liver quickly in butter, just to brown each side.

Chop very tinely 2 rashers of bacon, little parsley and a small onion Mix all together, season.

Place in a fat oven dish with alices of brown liyer on top. Pour over the whole the butter in which the liver was cooked. Cover com- pletely with greased greaseproof paper and cook in a slow over for a quarter of an hou

This should be served with a puree of potato.

WITH PARSLEY AND SPINACH

This is a Stafordshire dish, and Mushrooms grilled instead of the herb dressing is important. tomatoes are suitable with liver. Clean and drain a good quantity but form no colour contrast, so of spinach leaves, 2 handfuls when I have mushrooms I have parsley and a handful of onions. tomatoes us well or dish, the grin Chop the parsley and onions and sprinkle among the spinach Set on to lettuce leaves

them to stew with salt, pepper, and a piece of butter the size of a Chop 11b calf's liver and flu fat walnut. Shake the pan when it bacon finely. Mix them together begins to get warm, cover closely

WELL-FLAVOURED SAUSAGES

add tib breadcrumbs, teas-and set over a very slow beat fill

poonful thyme. one teaspoonful cooked.

· 4I

chopped parsley, teaspoonful Fry slices of liver, first dipped 4 flour batter. till nicely unely grated lemon rind, teasin poonful grated nutmeg, one teas-browned; grill some fat rashers of! poonful salt, teaspoonful pepper bacon and poach some eggs one Two eggs well beaten and a little for each person. milk, if necessary, are used to mix. Line "a hot dish with the herb Press the mixture into skins andy and vegetables, lay bacon and liver put aside for 5 to 8 hours, then in centre and put poached eggs prick well. Fry in hot fat and serve round the edge as a garnish. on toast or with mashed potato.

I preferred the above mixture may be made into flat cakes and fried in the same way.

PIQUANT TOASTS

Three slices of bacon. 3 teaspoon - fuls chutney. 20 calf's liver, salt. ALWAYS JUICY AND SAVOURY red pepper. three olives and chop-

Ded parsley. Quarter lb. liver, four thin slices. Place the chopped liver on slices of bacon. 2oz breadcrumbs, little of bacon, sprinkle with salt and red | grated lemon rind, teaspoonful bacon fat, teaspoonful lemon juice. salt and pepper.

Rub fat into the crumbs, add a little grating of lemon. rind and Juice and seasoning. Put a layer of this between two thin slices of liver Take an oven-plate and place and wrap round with the bacon.

surface, then let them boil 5 min-

1

or 2 cups walnuts,

place them on a hot platter with

1

cup flour, and

2 teaspoons

vanilla

'on it

A ttle melted butter, and serve

Separately, serve with them Sugar and

Russian sour cream.

BRINJAL, RUSSIAN STYLE

1 medium-sized onion, grate it if you like mushrooms, brinjall

and fry it in

A little chicken fat Take

pound veal liver, or, if you want it less expensive, beet Ever. Fry the liver separate ly, without salting it.. Be sure

(batu), Russian style, will recall their taste to you..

Cat

1 brinjal into thin slices, add 4 onion, chopped fine. Pepper and

extract.

A little butter and Some crumbs. Pour the mixture on the plate and bake in a moderately hot oven (375 deg. F.) for..20 or 30 minutes. Cut "Into squares while hot and al- low them to cool before serv- ing. Yum-yum! "Christian Science Monitor."

pepper, add chutney and chopped olives. Roll carefully and put a long skewer through the three rolls.

ו.

THURSDAY, AUGUST 18; 1938-PAGE

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Motoring And Health

NEED TO AVOID HEAVY MEALS

Car-Sickness And Its Prevention

No dangers to health should arise from the normal use of a motor-čar, either by passen- ger, or driver,. in respect of its nature as a machine, writes the Daily Telegraph medical correspondent.

been either too plentiful or unwisely chosen.

form

་་

Very little physical exertion is demanded by the driving of a car, and less, of course, by merely sitting in it. But what might be called, perhaps, a "spurious" ap- The inhalation of exhaust gases petite, is often induced by driving. is, of course, fraught with serious Too much focd is taken for the perth, but there can be few ordinary bodily demands required.

Meals during an all-day drive Place in a greased baking tin drivers and users of cars who are and bake in hot oven for 10 or 15 not aware of this risk if an engine should be light, and whenever pos- minutes-when cooked withdraw is left running in a small and sible time should be taken, during" skewer, place rolls on pieces or hot badly-ventilated garage or work- or at the end of a drive! for at * least an hour or two's brisk walk- buttered toast and sprinkle with spop.

of physical: Complaints of dangerous "tu-ing or other chopped parsley.

mea" noticed by persons in drivers' exercise. seats have seldom much basis in fact. In the great majority of For some people too, the, neces- cases such "fumes" are not exhaust sary concentration on the road gases at all, but emanations from while driving-the continual 'visual dirty engines, which may be un- strain imposed on every good and pleasant as odours but are not careful driver-may result in eye- Tinted or headache. definitely inimical to health. Their weariness causes should be easily removable. glasses may be a help in certain THAT "LIVERISH" FEELING cases of this kind, but the only There are, however, a few minor wise course for people who are affections from which some drivers susceptible to this particular reac- and passengers are liable to suffer. [tion is to ration their driving sen- Many people often feel what they sibly. describe as "liverish" on the day after a relatively long drive.

Set in a baking dish, and bake in a fairly not pren for 20 minutes turning the rolls over at half time.

These are tasty and the liver | COCOÂNUT CUSTARD always nice and juicy

COOKED IN CASSEROLE-NO LIQUID

It is a sure way of cooking liver without any possible chance of its being tough.

For your Health's Sake

drink delicious

OVALTINE

-and note the Difference!

PIE

6 tbsp. sugar

1 tsp. salt

3 eggs, beaten

1 cups Carnation Milk

diluted with

1 cups boiling water

4 tsp. vanilla

1 cup shreddeḍ

cocoanut

beaten

Add sugar and salt to eggs. Scald diluted milk in double boller and pour over egg mixture. Return mixture to double boiler and let it get steaming hot, ther add vanilla and pour into unprick ed, cooked ple shell Sprinkle with cocoanut. Start ple to bake in a hot oven (425°F). After 15 min- utes baking at this temperature. decrease to a slow oven and bake until custard gives clean knife test.

CHOCOLATE PIE

2 squares chocolate

1 cup boiling water

1 cup Carnation Milk

4 tbsp. flour

1 cup sugar

1 tsp. salt

3 eggs

1 tbsp. butter

+ tsp. vanilla

Melt chocolate, add bolling water and milk Heat until the mixture

This may, in a small num. ber of cases, be due to the actual motion of the car-a slight manifestation of the "group of disorders included in sea-sickness and train-sick-

ness.

But it is probably more often due to the fact that the meals taken while driving have

LIQUEUR ICE CREAM

DE LUXE

Try making ice cream at home!

EYE-STRAIN

"#

As regards "true car-sickness, it is probably, as in the case of sea- sickness, due to the reflex effect upon the nerve-supply of the sto- mach of causes that vary with different persons.

The opening of a ear. thereby admitting more fresh air and lar ger and less constantly changing visual horizons, may suffice to prevent the condition in many children and adults.

TUNNEL UNDER

by using Noirbt's superior, tion- RIVER FLOODED

synthetic "extracts. Follow

the

simple directions and you will have TO STOP FIRE

the most delicious confection:---

Take two quarts of fresh milk and 10 ounces of sugar and bring to a boil;

Beat the yolks of three eggs and add to the above; mix thoroughly and put aside to cool;

The north bore of the Man- hattan-Queens $58,000,000 ve- hicalar tunnel, 150 feet un- der the 'East River, was flood- ed recently and thus was con- quered one of the "strangest fires in the city's history. The fire started at night and of gallons of water tunnel.

is smooth. Mix flour, sugar, and Finally, add a bottle of Noirot's salt and add hot chocolate mixture pure fruit extract, such as Creme. gradually, stirring to prevent lump-de-Cacao, Creme-de-Moka, Tan- thousands

Ing. Return to double boiler and gerine, Marasquin or any other were poured into the cook 25 minutes, stirring occasion-flavour of French Liqueur, and which is still under construction. Tabure of machinery ally. Pour over well beaten egg freeze in the refrigerator or in any before a

forced firemen to reduce the aft yolks beating constantly. Return convenient manner.

The result is a wholesome and pressure which is maintained to double"boller and cook 2 min- utes longer, Add flavouring and refreshing Ice-cream, incomparable during the construction period to prevent the walls from collapsing.. pour into baked pastry shell. in quality and flavour.co

These delicious fruit extracta Lowering of the air pressure Cover with meringue made by fold- Ing 4 tbsp. sugar and tsp. baking can be obtained from the Quality permitted water to flow in through powder into stiffy beaten egg Products Co., No. 8, Des Voeux the walls, but engineers "reported whites. Brown in a slow (300°F) Road Central, at 60 cents per little serious damage to the struc

bottle.

ture. Makes 1 ple...".

25C107

oven

Carnation

sterilized and

Carnation

Protect the health of your family, use Carnation it is pasteurized and it contains more than twice as much cream as ordinary milk.

"from contented cows'

CARNATION EVAPORATED

MILK