A Page of Summer-time Hints-Where to Go-What to Eat-What to Wear—To Keep Cool

Sun (Auckland), Volume II, Issue 316, 29 March 1928, Page 7

A Page of Summer-time Hints-Where to GoWhat to Eat-What to Wear —To Keep Cool

Light Salads Recipes for Chicken, Fish & Mixed Salads Everything in the make-up of a salad should be of the freshest material, the vegetables crisp and fresh, the oil or butter the very best, meats, fowl and fish well cooked, pure vinegar—in fact, to insure success, every ingredient first class. Lobster Salad. —Drain the liquor from one can of lobsters: turn out on a plate and pick to pieces, removing all the bones; add five to six gherkins, five or six olives from which the stones have been removed; chop; season with salt and pepper; place to Cool. Just before serving, mix with mayonnaise dressing; serve on a bed of lettuce; garnish with hard-boiled eggs. Chicken Salad. —Boil a plump fowl until tender. When cool, tear meat from bone. Remove all fat, gristle and skin. Cut the meat into small cubes; do not hash it. If possible, use only the white meat. To the chicken add about one-half as much celery, cut in pieces about one-quarter inch long. Mix thoroughly, and sprinkle with salt and a few drops of lemon juice. Then place to cool. Just before serving the salad add dressing, and stir well together. Enough dressing should be used to make the salad moist. Put a spoonful or more of the salad on a lettuce leaf, place .on top of each por-. tion a teaspoon of mayonnaise dressing, and garnish with lemon, cold, hard-boiled eggs, cut in thin slices, capers, or stoned olives cut in halves. Tomato Salad. —Select tomatoes of similar size; plunge into boiling water. Remove and cut out a circular piece around the stem end of each. Remove the skin, and set aside to cool. When ready to serve, place each tomato on a lettuce leaf seasoned with French dressing. Fill each cavity with a spoonful of finely-chopped nut, meats and fruit and mayonnaise dressing. Tomato and Shrimp Salad. —Peel large, smooth tomatoes, cut in half and cut out the seejfsf leaving only the shell; take a can of shrimps and drain them and set until quite cold Mix the shrimps and mayonnaise dressing and fill the shells; place each on a crisp lettuce leaf and serve with more of the dressing. A Mayonnaise Dressing.—Beat with a silver fork on a large flat place the yolks of two 'fresh eggs. Add one level teaspoon each of dry mustard and salt, well mixed together. To this add a teacup of oil, beginning with a few drops at a time, mixing well, and adding the remainder gradually, together with the juice of one lemon. If the mixture separates, the oil is being added too rapidly; In that case add a few drops of lemon juice, and stir well before putting in more oil. All of the ingredients should be cold before using. COFFEE JELLY TASTY AND UNUSUAL Required, one pint of strong coffee, one tablespoon cold water, whipped cream, half-ounce desiccated gelatine, one-half teaspoon vanilla essence, sugar to taste. Make the strong coffee hot and pour it over half-ounce desiccated gelatine, previously soak for five minutes in a tablespoon cold water. Sweeten to taste, and add essence of vanilla. Put into a wet mould and put aside until set. Serve with whipped cream. OTHER JELLY NOVELTIES Delicious jellies may be made by substituting milk for wafer. Make the jelly as usual, but when lukewarm add a pint of cold milk, stir it well, pour into a mould, and stand until set. Great care must be taken not to add the milk until the jelly is nearly cold or it will curdle. PRESERVED PEACHES Yellow fleshed peaches are available now, and can be preserved tor winter use in various ways. They should be selected when ripe, but firm, and for preserving should be of uniform size. The fruit can be hand peeled by using a sharp knife, or dipping into boiling water for a minute and a half. Halve the fruit, stone and cover with hot syrup, using about jib. sugar to one pint of water. Allow peaches to remain in syrup until it is quite cold, then pack the fruit evenly into jars and cover with the strained syrup. Place in saucepan or boiler and allow to stand for 20 niinues after water in vessel boils, then make airtight at once.

DISHES FROM TOMATOES Stuffed Tomatoes in Batter. —Cut a small round from the top of four or five firm tomatoes, and scoop, out a little of the pulp. Season two small tablespoonfuls of minced cold meat of any kind, add a morsel of onion chopped to a pulp, and a pinch of mixed herbs. Moisten with the tomato scooped out mixed with a little cornflour, pile the mixture in the tomatoes and cover lightly with breadcrumbs. Place the tomatoes in a Yorkshire pudding tin or piedish, and pour round a rathe thick batter, comprising one egg, a teacupful of flour, milk and two tablespoonfuls of liquid butter or fat added at the last moment. Bake in a good oven. Tomato Sauce for Storing.:—Bake the tomatoes in a covered jar in a slow o en till soft, then sieve, and measure the pulp. To every three breakfastcupfuls (li pints) allow a quart of vinegar, an ounce of salt, a-half-ounce each of pepper, garlic and shallot or onion, a teaspoonful of cayenne. Simmer all together till it is as thick as good cream, and bottle when cold. Garlic may be omitted when the flavour is disliked. Curried Tomatoes. —Cut some tomatoes in slices, bake them, grate an apple, chop a shallot small and frs* these two last in butter till quite tender, add a heaped-up dessertspoonful of curry powder, and stir into the butter until blended, then add four teaspoonfuls of good gravy, and simmer all together for a few minutes. Add the tomatoes and a teaspoonful of coconut milk, a squeeze of lemon juice and ia tiny bit of sweet chutney. If fresh coconut is not obtainable a little desiccated coconut pounded with milk may be used. Serve hot:

SANDWICH CAKES Plain sandwich cakes can be' split, spread with jam or lemon curd, and the top dusted over with icing sugar. The same cake may be iced and decorated. For a coffee cake, coffee' butter cream should be used-for-sand-wiching, and coffee glace icing -to coat the cake, Coffee essence or strong black coffee may be used for this purpose. Ginger sandwich cake re : quires the addition of a little chopped crystallised or stem ginger to the cake mixture, and a little syrup to the butter icing. Standard Recipe for Sandwich Cake. —Jib butter, two medium-sized eggs, Jib castor sugar, a small pinch of baking powder, 3oz flour, loz ■ cornflour.' Sieve the flour, cornflour and baking powder. Beat the butter and sugar to a cream, add the : eggs one at a time, and beat- it thoroughly. Add the sieved flour,- cornflour and baking powder and mix thoroughly, making sure there are no lumps. Place in a greased sandwich tin and babe in

PICNIC SANDWICHES | THREE NEW SUGGESTIONS Rolled Sandwiches. —Finely chopped cold chicken, ham or tongue, chopped parsley, mayonnaise sauce, brown bread and butter. Pound the chicken and ham in a mortar, using a little liquid butter to moisten it. Season it well and rub it through a fine sieve, then stir it into the sauce. The mixture should be of the consistency of thick cream, stiff enough to spread without running. Cut thin slices of brown bread and butter, spread them with tlie chicken mixture, and roll them 'carefully. Keep covered with a damp cloth till required for use, and serve garnished with cress. N.B. —-A delicate fish mixture made from any remains of cold fish, carefully prepared, can well be used for these sandwiches, and makes a good variety, American Sandwiches. —For these practically any nuts can he used, but preferably walnuts or Brazils. They should be blanched and -pounded till quite smooth; then mixed with cream Or a little rich chocolate sauce and spread between thin layers of bread and butter or biscuits. The same mixture may be used with puff paste as tartlets or pastry fingers and makes a delicious sweet. Chicken Salad Sandwiches. —Chop the white, meat of chicken very fine, then pound to a smooth pulp in a mortar. Season to taste_ with salt, pepper, olive oil and a little lemon juice, and spread upon thin slices of lightly-buttered bread cut in fancy shapes. The covers to these slices are spread with butter, into which are pressed almonds or English walnuts, sliced or chopped very fine. Put together and press.

a moderate oven for 30-45 minutes. To. Finish, the Sandwich Cake. —Beat 2oz butter and 4oz sugar to a cream, adding a little vanilla essence. Split the cake and spread with the butter icing-—whipped cream may be used instead, if liked. Dust over the top o.f 'the cake with icing sugar. Cream Layer Cake. —-3oz fine flour, 3oz butter, 6oz castor sugar, 3 eggs. Cream the butter and sugar, and mix in the yolks of the eggs, and then the stiffly.whipped whites alternately with the flour. Divide the mixture into two sandwich tins, lightly greased, and bake in moderate, oven about 15 to 20 minutes. Cool on sieve. Then use the following filling between them: Quarter pint thick custard, 2oz ratafia biscuits, quarter pint cream. Pour the custard while hot on to .the crumpled ra'tafias and beat until smooth. Let it cool. Add stifflywhipped cream. Press the two cakes together and'pour over it a little glace icing made with Soz icing sugar and two spoonfuls of water, made only just warm. It may be decorated with grape fruits and angelica if liked.

Dessert for Two

Dainty Meals Designed to Serve Two Persons Chocolate Sponge Pudding.—Yolks two eggs, whites two eggs, one-naif cup sugar, one and one-half tablespoons milk, one and one-half tablespoons grated chocolate (unsweetened), pne teaspoon baking powder, one half-cup flour. Beat the yolks of the eggs with the sugar, add the grated chocolate and milk by turns; put the baking powder into the flour and add them to the mixture; and lastly, the beaten whites of the eggs. Steam an hour and a-quarter. Serve with whipped cream. Apple Float. —A cup of stewed, wellmashed apples, the whites of two eggs beaten to a stiff froth, two large tablespoons of sugar; then add the apples and sugar alternately, a spoonful of each, and beat all together until it stands up perfectly stiff; it will swell immensely. Serve this in saucers on a custard made of the yolks of the eggs, one cup of milk, one tablespoon of sugar, and flavour with vanilla. Chocolate Pudding.—To one pint of milk add two tablespoons of sugar, let come to the boll, and add two tablespoons of cornflour moistened with cold water. Let thicken. Divide, and to half add tablespoon of grated chocolate. Put in .jelly glasses in layers. Stand till cold, and serve ■ with whipped cream. - Coconut Pudding.—To one pint of ; sweet milk add the yolks of two eggs, i well beaten, two large tablespoons of shredded coconut, and one-half cup of rolled bread crumbs; beat thoroughly; | flavour with vanilla; bake one halfhour. Cover with a frosting made from the whites of eggs beaten to a stiff froth; add one tablespoon of powdered sugar; return to the oven and bake till a delicate brown Snow Pudding.—Pour one-half pint of boiling water over one tablespoon of gelatine which has been soaked for 20 minutes in cold water; when the gelatine is dissolved, add one cup of white sugar, and the juice of a lemon, j When cold slash the gelatine into j bits; beat into it the whites of two j eggs beaten to a stiff froth, and serve with sauce made as follows: —Make a boiled custard of one-half pint of milk, the yolks of two eggs, and onehalf teaspoon of vanilla. Lemon Pudding.—Put one pint of water to boil; when boiling, mix in one tablespoon cornflour previously dissolved in a little water, the juice and grated rind of a lemon, one-half i cupful of white sugar. When quite ; thick, beat in the whites of two eggs , stiffly beaten: set aside to cool: serve with thin custard made from the yolks ■ of eggs, flavoured with vanilla. Snow Souffle.—Beat the whites of . two eggs to a stiff froth; dissolve onehalf box of gelatine in a little more than a pint of hot water; two cups of sugar, and the juice of two lemons, i When this is dissolved and cooled, stir Into it the eggs that have been beaten, beat the whole together until it is white and stiff; mould, and pour around it a soft custard. Spanish Cream.—Soak one-half box of gelatine In a little cold water; add one pint of scalded milk, the beaten yolks of two eggs, and one-half cup of sugar; remove from the fire and add the whites of the eggs, beaten to a stiff froth, and flavour to t&ste. Set to cool. Charlotte Russe. —Soak two tablespoons of gelatine in a little cold water for 15 minutes; dissolve with a , cup of boiling water; add four table- , spoons of powdered sugar; when cool ; strain slowly into a pint of rich cream ■ which has been chilled and whipped to . a stiff froth, stirring all the while the gelatine is being poured in. Put between layers and on the top of sponge , cake, or turn into Individual moulds lined with ladyfingers or sponge-cake cut to fit the moulds. Leave in a s cool place until serving time.

Foam Pudding.—Required: Three eggs, half-cup boiling milk, one gill cold milk, . tablespoon castor sugar, apricot jam, one-quarter pound of sugar, one and one-quarter ounces flour, half-teaspoon essence of vanilla. Beat the yolks with sugar, add boiling milk. Make four into a paste with one gill of milk; add to egg mixture. Stir well, add vanilla. Put into pie dish and cook in a very moderate oven until set. Whip up the whites of eggs stiffly; add castor sugar. Spread a little apricot jam over the pudding. Pile on the whites, dredge with sugar, and put in a cool oven until the meringue is set.