1937-01-06 — Page 2

THE HONGKONG TELEGRAPH, WEDNESDAY, JANUARY 6, 1937.

Family Flavours

They'll Ask

ARE makes the cook. It's the thought and at- tention ako puts into the making of her dishes that assures their success.

This is particularly true of cake-making. It cake 1s heavy or dry, if the fruit has fallen to the bottom or the the mixture has. sunk in

for Again

middle, it may be that some of the following rules have been neglected.

1. Ingredients must be enrefully weighed; too much or too little of one or anolher may spoil tho_cake.

2. Uso good quality flour, see that it is dry and sleve it before using.

3. Use good fat.

4. Caster sugar is best for cake making, unless otherwise stated.

5. Wash and dry all fruit, mix with sieved flour to prevent sinking. Cut up glacé cherries.

0. Orense cake tins with unsalted fat and line with greaseproof paper. For

a very rich cake, sprinkle the tin at the bottom and sides with ground rice, to prevent overbrowning.

7. Have the oven ready to receive the cake, never keep the mixture waiting.

8. Never fll more than three-quarters of the fin.

9. Test the enke by sticking a skewer inte it. If the skewer comes out clean. the cake is done.

10. Avold drughis near the oven, and always open and close an oven door gently, never bang it, on this will blow a cold current into the even

Pound Cake (Good Keeper)

For a large family this is most economical, as it can be cut one day and afterwards put into an airtight un, to be brought out a few days Inter.

Ingredients: 11b, each of flour, butter, sugar, currants and sultanas, iib. mixed peel, 2oz, chopped misins, 2oz chopped almonds, & eggs, a pinch of salt.

the grated rind of a lemon,

1

pinch of grated nutmeg, one teaspoon- ful of baking powder (if plain four in

3RACI{},

BAKE ME

a CAKE

Light and tempting-chocolate cake for tea.

Regulo 4.

Just before the cake is. cooked, arrange the pleves of vrystal-

led ginger on the top.

- Chocolate & Walnut

It looks difficult, but is really easy to make, Surprise the family on Suni- - day with chocolate cake.

Ingredients) 2jos. chocolate, 3oz butter, 3oz. sugar; 3 eggs, Boz. plalu Bour, I level teaspoonful baking powder, salt, For the icing: 207. Chocolate, 1b. İclog sugar, vanilla essence, nut of butter, walnuts.

Cut the chocolate small, and leave to soften in warın place. Cream bulter and sugar, adding softened chocolate. Add eggs one at a time and beat.

Sur in lightly the sifted flour, baking powder und salt. Put mixture into greased and paper-lined that, and bake for an hour in a moderate oven. Régule mark 4.

When cold coat with chocolate icing and decorate with halved walnuts.

To make the feing, soften the choco- late, pul the icing sugar into a basin, and pour in a Hilile bolling water.

Add chocolate, and few drops of vanilla essence, then mix, adding boil- ing water, it necessary, until smooth. Lastly, stir in nut of butter. 1

If liked, the cake may be cut across and a layer of chocolate filing placed between. This in mado by creaming together loz icing sugar and 4oz. bulter. then udding 2oz softened chocolate.

Lemon Flavoured

Cake with a refreshing favour. Ingredients: 1 lb. self-raising flour, 1lb. margarlic, lb. caster sugar, 2 eggs. i cupful milk, the grated rind of one lemon, the Juice of half a lemon, and 3oz. candied lemon peel.

Beat the niargarine with a wooden spoon in a bowl until very soft, then add the sugr and continue to best. Add the eggs, one at a time, and beat

by Mrs: BARDELL

well. Bir in the flour, grated lemon

rind and Juice, and very finely chopped candied pecl..

Beat well, then pour into a prepared tin and bake in a moderate oven for 11 hours.

Eggless Mixture

A good cake, made in an unusüat:

way.

Ingredients: 1. flour, a pinch of, salt, 3jor, margarine, 44oz. sugar, the grated rind of half a. lomon, 3 tea spoonfuls of baking powder, 232

raisins, 203. cur- rants, loz. peel, i pint milk. Add the grated lenson rind to the sieved four, salt, and baking powder, then rub the margarine In with the anger tips. Add the sugar and Irult, and a little milk. But the mixture must be fairly stir.

Mix well, and bake in a fairly hot oven for one and a half hours.

Cherry & Almond

Becond helping will be wanted of this unusual cake.

Ingredients: 116. solf-raising flour. lib, margarine, & egga, jib, caster sugar, A little milk, 30%, cherries, 2oz, almonds. Chop the cherries and almonds into small pieces and mix with. sieved flour. (Keep a few of the cherries and al- monds back for decorating)

Beat the butter and sugar well to gether for several minutes, then ndd the eggs one at a time, and bent well. Add the flour and fruit and almonds, and a little milk. Best for several minutes, then pour into a prepared cake tin and artarze the split aktionds In rings round the centre top.

Bake in moderate oven for two hours. Regulo 4. Dip a few of thu cherries in white of egg and put in be. tween the almonds,

Plain Madeira

The younger children will enjoy this light and dellelous cake.

Ingredients: 116. batter. ib. self- raising flour, Gos, caster sugar, 3 eggs, the grated rind of half a lemon, a pinch of salt, a piece of citron, milk.

Sidve the flour with a pinch of salt. then add the grated lemon rind. Cream the butter and sugar well with a wooden spoon. Add the eggs separately, A little milk, then stir in the dry in- gredients. Pour into a prepared cake tin and bake in a moderate oven, Regulo 4, for one and a half hours.

AB 500 as the cake ja apt, place a slice of citron on the top.

A NEW DRESS?

good

well, not exactly

it has just been

but almost as

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Luncheon Menu

Creme of Cauliflower. Grilled Halibot with Maliro

d'Holci Butter. Cheene Potato Balls. Golden Cap Sponge.

FOR the soup, cover

(1

cauliflower, with hot milk and water, add [1 bay leaf, and boil until tender. Strain, remove ፫፫ /3 hard vegetable, then make the flower into a puree, put back into the liquid and mix together. Relegt. thicken with cornflour, and season.

Put knob of butter on cachi cutlet of halibut, grill, turn, add a little more butter, and brown оть the other side.

The Maitre d'Hotel butter is made by incorporating chopped parsley, lemon juice salt and pep- per with butter.

to

Add some grated cheese mashed potatoes, form into balls, little cheese on top, and sprinkle put in the oven to brown lightly. Make the puddings in individual moulds. Cream together 20s. of butter and two dessert-spoonfuls of caster sugar, then mix in

16.

of self-raising flour and two well beaten eggs, adding a little milk if the batter is too stiff. Put a spoonful of golden syrup at the bottom of greased moulds, then pour on the sponge mixture, leav- ing room to rise. Cover with grease-proof paper and steam for an hour.

Cream the butter and sugar well with a wooden spoon, add the eggS separately, and beat well. Bleva the flour, salt, baking powder and spices, and mix with the prepared fruit, then nd all to the creamy mixture.

Pour into a prepared tin, and bake in a blow oven, Regulo 2, for three hours

Winter Recipe

You will find this a warming and generally popular winter cake.

Ingredients: ib. self-raising flour, Boz margarine, Goz, sugar, 3 egga i tes- cupful of milk, joz ground ginger, 2oz. crystalled ginger cut up small.

tha

Cream the margarine and sugar withi a woodca spoon; beat well. Add the cgga eng at a time, then stir in the aleved flour with the salt and ground and crystallised ginger. Leave one or two pieces of the crystal- Ised ringer for decoration.

Turn into a prepared tin and bake in a moderate oven for 11 to 13 hours,

HINTS ::.

for Knitters.

Do not join wool in the middle of a

row.

You will thus avoid double thicknesses and loose ends.

Always kult into back of cast-on atilches, to save the loose, wobbly edge.

A good idea is to oversew button- holes: this gives a well-fluished look.

Ribbon tacked behind wool will pre- vent buttons pulling knitting out of shape.

Sinto grey/pink, copper brown/terra cotta, lido blue/sky, mulberry/pink, purple/mauve are good colour, con- trasis.

To prevent sagging, keep scams firm Re- when joining up your knitting. member armholes should be easy.

Use one niza larger needles for cust- ing on and on to produce an elastic edge on cuffs and necklines.

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B

Second article on WINTER

SALADS tells you the secrets of

SUBTLE

DRESSING

EFORE I start on the all- important subject of salad · dressing I will just say a word about the conversion of left-over boiled vegetables into pleasant salads."

The following vegetables are good calen cold with dressing:-

Cauliflower, French dressing 2. Leeks, French dressing 2. Carrots, French dressing 1, ilaricot beans, with grated onton

and French dressing 2.

Left-over sprouts, with skinned and bofled chestnuts, French dress-

ing 2.

Dressing

by HESTER VALENTINE

tablespoonful of vinegar with a little salt and pepper! Add three table- spoonfuls of oil, pour over the salad and sprinkle it with the finely chop- ped whites of the eggs.

Thin Mayonnaise

In the winter when it keeps well,

I always make enough mayonnaise for, four or five salads, thus saving a lot of time and trouble. Put two egg yolks (use up the whites in apple -snow)-in a basin-with-o- tablespoon- ful of tarragon or wine vinegar and a dash of lemon juice,

Celery salt (1014d. Jar) is another Add pint olive all, drop hy drop useful thing to have by you. When to begin with. Beat briskly all the you haven't any celery for a raw time with a small egg whisk. The vegetable salad, sprinkle a little of whole process should take 8 to 10 the salt over the other grated vege- minutes. Provided that you add the tables before adding the dressing.

oil slowly and always beat in the same direction the mayonnaise will never curdle.

Proportions

a

Three parta oll to one of vinegar. The above ingredients will make Measure in teaspoons for one-two a thick creamy sauce. It will keep people; meqsure In dessertspoons for several days like this in a cold two-four people; measure in table- place in covered basin. When spoons four-eight people,

you want some for a salad, put the required amount into a separate bowl and add milk (whisicing all the time) till you get it to the right

The secret of getting salads to French Dressing 1 tasto Ile the ones you get in French restaurants is to use a French Four three spoonfuls of oil all over consistency. type of mustard in the dressing, your salad and mix everything well You can buy this ready made up for together with a large (preferably To make a change, try adding a js. Gd, a jur, This Is expensive, and wooden) spoon and fork. Put a little tomato purce and paprika, as you need a level teaspoon to a spoonful of vinegar (preferably tur- or a teaspoonful of Worcester sauce, inblespoon of vinegar, it does not last ragon or wine, but mait will do) in er u little finely grated horseradish so very long. My advice is, there- a saucer and add a pinch of salt and and a pinch of sugar to mayonnaise. fore, to have a jar by you and use a fat pinch each of black pepper and

it two or three times a week, or caster sugar (sugar allowance can be Sour Cream Dressing whenever friends come to a meal. increased to taste).

The whole point of good dress- Add French mustard when avail- To a gill of sour cream allow a ting is that the various seasonings able and chopped parsley. Work teaspoonful of French mustard and should he subtly blended and no smooth with a small spoon and pour a pinch each of sugar, salt and pep- one should predominate over the over the salad. Mix well before per Work well together and mix it others. The favour of French mus- serving. tard is so subtle that It blends in

perfectly with the vinegar, ete, On French Dressing 2

the days you don't use it, please be content with salt, pepper and sugar for your seasoning.

LOCAL WEDDING MISS J. WU MARRIES MR. GEORGE CHANG

A pretty wedding was selemnised yesterday afternoon, at St. Paul's Church, when Miss Josephine Wu became the bride of Mr. George Chan at the ceremony,

The Rev. P. S. F. Ts'o The

bride,

e 13 the eldest daughter

Wa Hauch-hal, of Mr. weil-known merchant of Penang, and Mrs. Wu Hauch-hai, has

Won many first prizes in swimming con- tests

in the

Colony and in the pro- vinces. Because of her fancy diving, **The she has been nicknamed Shrimp. She has also won the first prize in the Ladies' Chinese Boxing Contest of the Colony.

with your salad. This dressing is especially delicious with o raw vege- table salad. Try it at your next luncheon party. If you haven't any Hard-boil twa CRES, mash the sour cream add a dush of lemon juice yolks well and work them into a to fresh cream; but sour is best.

COLD OR HOTTM*

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of Swatow. He is the Chairman of dress. Both bridesmaids are Chinese

Bathing Club swimmers.

Silver: Gown

The brido's mother chose a Chinese ceremonial dress of silver.

Mr. C. K. Tang and Mr. J. T. Too, of the Hongkong University, were best men. Appropriate musle was rendered on the organ by Mr. Andrew Chan."

The bridegroom is third son of Mr. the Hongkong University Basketball Thomas T. K. Chang, of Swatow, who Club and the Vice-Chairman of the owns a large portion of lie hand- Hongkong University Engineering mada handkerchief business in China Society.. and is a philanthropist and benefactor In Swatow. The bridegroom has one "more"-year la Reomplete" at the

The bride wore a charming silver Electrical Engineering Faculty of the wedding dress, set off with a long Hongkong. „Universiya Igrimi vell: She was attended by Miss At 8 p.m., a reception was held in round portman, and during the last PC. Yuen, gowned in pink, and Mrs. the Kwong Chow Restaurant at West two years has been tenul runners YF. Leong, who wore a light blue Foint.

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Hongkong Telegraph

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