Beauty Tips – Natural Health Care Tips

Ingredients.
For batter.
½ lb of Flour.
½ oz butter.
½ teaspoon salt.
2 eggs.
1 cup of milk.
4 oranges.
6 tablespoons of hot lard or clarified dripping.
Method.
Make a light batter with flour, butter, salt, eggs and required quantity of milk to make it the proper consistency; peel the oranges, remove the whole layer of white skin as possible and divide each orange in to 10 portions with out breaking the thin skin, unless it be to remove the pips; dip each piece into batter. Keep ready a pan of boiling lard or clarified dripping, drop in the oranges and fry them a delicate brown from 8 to 10 minutes. When done lay them on a piece of blotting paper before the fire to drain away the greasy moisture and dish them out. Sprinkle over them plenty of pounded sugar and serve quickly.

ORANGE CREAM.
Ingredients for a quart mould.
1 oz of Isinglass.
6 large Oranges.
1 Lemon.
Sugar according to taste.
Water as required.
Good cream ½ pint.
Method.
Squeeze the juice from the oranges and lemon, strain it and put it into a saucepan with the isinglass and sufficient water to make it in all 1-1/2 pint. Rub the sugar on the orange and lemon rind, add it to the other ingredients and boil all together for about 10 minutes, strain through a muslin bag and when cold beat up it with ½ pint of thick cream. Wet a mould or soak it in cold water; pour in the cream and put it in a cool place to set. If the weather is very cold, 1 oz of isinglass will be found sufficient for the above proportion of ingredients.

ORANGE JELLY.
Ingredients for a quart mould.
1 pint of Water.
2 oz of Gelatine or icinglass.
½ of Loafsugar.
1 Seville orange.
1 Lemon.
9 China oranges.
Method.
Put the water into a saucepan with the icinglass or gelatine, sugar and the rind of 1 orange and the same of ½ lemon and stir these over the fire until the isinglass or gelatine is dissolved and remove the scum. Then add to this the juice of the Seville orange, the juice of the lemon and sufficient juice of china oranges to make in all 1 pint: from 8 to 10 oranges will yield the desired quantity. Stir altogether over the fire until it is just on the point of boiling: skim well; then strain the jelly through a very sieve or jelly-bag, and when nearly cold put it into a mould previously wetted; and when quite cold, turn it out on a dish and garnish to taste. To insure this jelly being clear, the orange and lemon juice should be well strained and the icinglass or gelatine clarified before they are added to the other ingredients and to heighten the colour a few drops of prepared cochineal may be added.

Ingredients.
1 roasting chicken.
Marinade.
5 tablespoons of soy sauce.
The juice of 1 lemon.
1 tablespoon of granulated sugar.
Stuffing.
2 cups of rice, boiled.
1large tomato, thin sliced.
1medium onion, chopped.
1capsicum, finely chopped.
2 eggs.
1 tablespoon of freshly grounded black pepper.
1 teaspoon of salt.
1teaspoon of Chinese salt.
2 tablespoons of vegetable oil.
Frying.
6 tablespoons of butter.
6 tablespoons of vegetable oil.
Gravy.
2 table spoons of vegetable oil.
3 cloves of garlic, mashed.
The liver of the chicken, Mashed.
2 tablespoons of all-purpose floor.
1-½ cups of the chicken stock from the steamer.
1-¾ tablespoon of soy sauce.
¼ teaspoons of freshly grounded black pepper.
Method.
1. Take a whole boned chicken. In a large mixing bowl, stir the soy sauce, lemon juice and sugar together until the sugar has dissolved. Place the chicken into this and turn it several times until it is thoroughly coated with the marinade. Let it sit at room temperature while you prepare the stuffing (you may give it at this stage 5 to 6 hours or over night stay, refrigeration is also allowed).
2. Put a pan on the medium heat, put two tablespoons of oil in it. When oil become hot put two beaten eggs in it and stir, now add onion, tomato, capsicum, salt, Chinese salt, black pepper. Now mix it all properly and add boiled rice and stir it. Now stuffing is ready.
4. Drain the chicken from the marinade and set it in front of you. Pour the remaining water into the steamer water, which you have to keep ready for steaming. If the bird has a split from the tail opening, take needle and thread and sew this together before working on the closing. Run the needle in a basting stitch through the flesh and skin all around the tail opening. Hold both ends of the thread in your hands and draw it together like a drawstring. Knot to fasten. Now take a length of thread and wind it around both of the leg ends, about 1inch up from the end of the skin. Draw it tight and knot it, leaving a lump of frill. (You will need leg frills later). Do not tie the legs to each other.
4. Place the chicken opening toward you. Start stuffing into the bird. Gradually fill the bird. You may find you will not need to use all the stuffing if the bird looks full to bursting, otherwise it will split under pressure when cooking. Take the needle and doubled thread and again employ a drawstring technique to sew up the breast opening.
5. Take a short length of trussing string and wind it round one of the leg frills. Attach it to the other leg frill and draw them together across the chicken. Lay the chicken across the length of the cheesecloth and wind the cheesecloth firmly around the bird with a long length of trussing string. Secure it firmly because the chicken skin becomes extremely fragile during the steaming and will split open unless you encase the bird in cheesecloth. 
6. Bring the water in the steamer up to a boil and place the chicken in the top section. Cover and steam for 1 ½ to 2 hours. Remove the bird from the steamer and dry it with paper towels.
7. In a large wok, heat the butter and oil until a haze forms on top. Using 2 spatulas, carefully fry the bird, browning it on all sides. You may roast it also. Roast it at 350F. (gas mark 4) for about 1 ½ hours, basting it with melted butter about every 15 minutes. Remove the bird to heated platter and keep it warm in a low oven while you make the gravy. Don’t for get to remove both thread and trussing string before serving.
8. Heat the butter and oil in the wok and fry the garlic until light gold. Stir in the mashed liver mixing it in with the back of the spatula until the mixture becomes smooth and oily. Add the flour and keep on cooking, stirring until the gravy thicken and there are no lumps, add soy sauce and black pepper and pour it on gravy pot.

Ingredients.
2tablespoon of vegetable oil.
½ pound of fresh, medium shrimp, shells cleaned and deveined.
8cups of basic chicken stock.
2teaspoons of salt.
The outer, yellow peel of 2 lemons, cut into strips.
The peel from ½ a lime.
2 green Serrano chillies or 1 jalapeno chilli, seeded and cut into silvers.
½ pound of firm, white fish fillets, cut into strips about 2 inch long.
6dried Chinese mushrooms, cut into strips.
¼ pound cooked crabmeat, cut into chunks.
2 to 3 tablespoons of fish sauce.
3 limes juice.
2 fresh red-dried red chilli, coarsely chopped.
30 fresh coriander leaves.
Method.
1.   Heat the oil in a large saucepan over a medium heat and fry the shrimp’s shells until they turn pink. Add the chicken stock, salt, lemon and lime pile and green chillies or the jalapeno chilli. Bring to a boil, cover, reduce the heat and simmer for fifteen minutes.
2.   Strain the contents of the saucepan through a sieve, discarding the solids, and return the stock to the pan. Bring it to a boil again.
3.   Add the fish pieces and the mushrooms and cook for 2 minutes. Add the shrimp and let the soup boil for two minutes more. Stir in the crabmeat and add fish sauce. Immediately remove the pan from the heat.
4. Stir in the lime juice and then shift the contents of the pan to a soup dish. Sprinkle with red chilli silvers, spring onions and coriander and serve at once.

SPINACH SOUP WITH EGGS.
Ingredients.
4cups of basic fish stock.
10 spinach leaves, washed and cut across into 1-inch sections.
2 eggs, beaten.
2 teaspoons of soy sauce.
8 to 10 oyster crackers.
Method.
1. Bring the stock to a boil and add spinach. Immediately reduce the heat to a simmer and cook the spinach for 5 minutes.
2. Begin to stir the soup and gently pour in the beaten eggs, stirring until they form shreds. Season with the soy sauce and remove the soup from the heat.
3. Pour the soup into individual soup bowls and float two oyster crackers on each.
BASIC FISH STOCK.
Ingredients.
1pound chicken pieces in 2 quarts of cold water, cut off all skin and fat.
2 teaspoons of white vinegar.
2 spring onions.
2 cups of clam juice.
Method.
1. Place all the ingredients except the clam juice in a pan and bring to a boil. Immediately reduce the heat, cover and simmer gently for 30 minutes.
2. Remove the chicken and onions and pour in the clam juice. Bring back to a boil. Reduce the heat and simmer for more5 minutes.
3. Let the stock cool and then strain it through a sieve.

Ingredients.
2 tablespoons of peanut oil.
½ teaspoon of anchovy paste.
2 cloves of garlic, peeled and grounded.
½ a large onion, finely sliced.
1 teaspoon of powdered turmeric.
½ teaspoon of powdered ginger.
1 green Serrano chilli, chopped.
4 cups of basic chicken stock. (mentioned in hot and sour soup).
½ cup fresh or frozen kernels.
10 spinach leaves.
½ teaspoon of salt.
Method.
1. Heat the peanut oil over medium heat in a large pan and fry the anchovy paste and garlic, stir it and let it become light brown.
2. Stir in the onion and turmeric and continue to fry for 2 to 3 more minutes. Then add the ginger, chilli and stock. Bring to a boil, reduce the heat and simmer for 5 minutes.
3. Return the heat to high. Add the corn kernels and spinach, bring to a boil and cook, stir for 5 minutes and then serve it in soup bowls.

SPINACH AND BAMBOO SOUP.

Ingredients.
4 cups of basic chicken stock.
8 spinach leaves, cut into 1 inch pieces.
¼ cup of canned bamboo shoots.
1 slice of ham, ¼ -inch thick.
4 small fresh mushrooms, thinly sliced.
½ teaspoon of salt.
½ teaspoon of sesame oil.
Method.
1. Bring the stock to a boil in a pan and add the spinach and bamboo shoots. Immediately reduce the heat and simmer for 3 minutes.
2. Stir in the ham and mushrooms and continue to simmer for more 2 minutes.
3. Remove from the heat, stir in the salt and sesame oil. Serve in the soup bowl.

CHICKEN CORN SOUP.

Ingredients.
8 cups of basic chicken stock.
½ pound of chicken meat, cut into 1-inch pieces.
1 clove of garlic, peeled and minced.
1 cup of baby corn (tin pack).
2-inch garlic piece, minced.
2 tablespoons of soy sauce.
2 tablespoons of white vinegar.
¼ teaspoon of freshly ground black pepper.
½ teaspoon of salt.
½ teaspoon of Chinese salt.
2 tablespoons of cornstarch.
½ teaspoon of sugar.
1 tablespoon of cooking oil.2 eggs.
Method.
Bring the chicken stock to a boil over medium heat in a pan and add the baby corn. In an other sauce pan heat up the oil and put ginger and garlic in it to fry until it turn golden put it in the chicken stock. Now put the chicken in the stock. Now add white vinegar, salt, Chinese salt, soy sauce and black pepper. In one cup of water mix cornstarch and sugar and put it in soup. While soup is becoming thick add two beaten eggs in thin stream in it at boiling point. Now it is ready you can serve it.

Basic chicken stock.
Ingredients
3 pound stewing fowl or equivalent in chicken part, cut into quarters.
4 quarts of cold water.
2 cups of mixed vegetables (carrots, onions, celery, turnips, spring onions, only washed with out cutting.
1-inch piece of fresh ginger root only cut into 2 slices without peeling.
2 teaspoons of soy sauce.
Method.
1. Place the chicken and cold water in a stockpot. Let it boil and immediately start to skim the surface as the fat rises. Reduce the heat and simmer, covered, for 1 hour. Remove the chicken.
2. Add the vegetables and ginger to the stock, cover and simmer for a further 15 minutes.
3. Add the soy sauce, simmer for more 5 minutes, and then strain off the solids. Refrigerate the stock and then remove all fat that has risen.       
Ingredients for soup.
4 cups chicken stock.
4dried Chinese mushrooms, soaked in hot water for 15 minutes and thinly sliced.
½ cup of meat (mutton or beef) thinly sliced then cut into matchstick shreds.
¼ cup of canned (tin pack) bamboo shoots, rinsed in cold water then cut into julienne strips.
2 tablespoon of soy sauce.
1square of bean curd, cut into thin strips.
1slice of ham, cut into ¼ inch thick cut into julienne strips.
½ teaspoon ground black pepper.
1teaspoon salt.
1 teaspoon of granulated sugar.
3 tablespoons of white vinegar.
2tablespoons of cornstarch mixed into half cup of cold water.
1egg, beaten.
1inch piece of fresh ginger root, cut into thin shreds.
1green spring onion cut into fine thin strips.10coriander leaves, chopped.
1teaspoon of sesame oil.
Method.
1. Bring the stock to a boil, together with the mushrooms, meat, bamboo shoots and soy sauce.
2. Reduce the heat and simmer for 3 minutes. Uncover; add the bean curd and ham. Then stir in the pepper, salt, sugar and vinegar and simmer for 2 minutes.
3. Stir the cornstarch and add it slowly into the soup and stop when soup become thick.
4. Put off the heat and pour the beaten egg in a thin stream, stirring constantly.
5. Pour into a serving bowl and stir in the ginger, spring onion, coriander leaves and sesame oil and serve immediately.

This is the fresh salad traditionally served as an accompaniment to satays of all kinds. It also goes very well with cold meats and a number of other dishes.
Ingredients.
1large cucumber, or it’s equivalent in small pickling cucumbers, peeled and seeds removed.
½ a small red onion, or 2 shallots peeled, halved and cut into paper thin slices.
2fresh red or green Serrano chillies or 1 jalapeno chilli pepper, cut into very thin rounds. The seeds may be removed if less heat is desired.
1cup of rice vinegar or white vinegar.
½ cup of water.
4tablespoons of granulated sugar.
¼ teaspoon of ground turmeric.
1clove of garlic.
½ teaspoon of salt.
Method.
1. Cut the cucumber crosswise into paper-thin slices and place in a bowl. Cover with the onion and chilli pepper slices.
2. In small saucepan, combine the remaining ingredients and bring to a boil over medium heat, stirring to dissolve the sugar.
3. Pour over the vegetables in the bowl and let cool. Refrigerate it and keep it covered.
To give it Chinese flavor miss out the turmeric and fresh chilli peppers.
Add 2 teaspoons of hot pepper paste( given below recipe  and 1(3/4) teaspoon of sesame oil. Let all the ingredients blend and marinate the cucumber, without cooking, for at least 5 hours.
Hot pepper paste.
Ingredients.
30 dried red chilli peppers.
Hot water( sufficient to just cover the peppers).
White vinegar ( sufficient to make a paste).
2 teaspoons of salt.
Method.
1. Place the chilli peppers in a small bowl and cover with hot water. Let them soak for 15 minutes.
2. Remove and drain, then place them, together with 4 tablespoons of the vinegar, in a blender. Blend them to rough paste, adding as much vinegar as necessary to achieve a paste like consistency and let the blender work easily.
3. Add the salt and give the blades a few final turns. Keep the paste in air tight and sterilized jar.

This salad sets a pattern for many others from various Asian countries. Sometimes the salad will include fish or meat instead of seafood.
Thin salad dressing.
Ingredients.
3cloves of garlic, peeled and minced.
2fresh red or green Serrano chilli peppers, or 1-½ teaspoons of ground red pepper.
2tablespoons of southeast Asian fish sauce.
6 to 8 tablespoons of white vinegar.
2tablespoons of granulated sugar.
Method.
1. Pound the garlic and chilli peppers in a mortar until they turn into a juicy paste.
2. Add the remaining ingredients and stir until the sugar has dissolved.
Ingredients for salad.
1cup of small shrimp, shelled and cleaned.
1sweet potato, peeled and thinly sliced.
6leaves of Chinese cabbage, or equal amount of white cabbage, washed and cut into strips about 1 inch wide.
8spinach leaves, washed and torn into pieces.
2large tomatoes, washed and cut into pieces.
2sweet red or green peppers, cored, seeded and cut into strips.
1recipe of thin salad dressing.
Method.
1. Fill a steamer with water and set it to boil over high heat. When it boils, put shrimps inside, lower the heat and steam for 5 minutes. Set shrimps aside to cool.
2. Arrange the sweet potato slices in a layer on the steamer tray and let them steam for 10 minutes, or until they are cooked but still firm. Remove and set aside to cool.
3. Arrange the cabbage to form a layer on a platter. Set the spinach in the center, forming a shallow mound. Surround it with tomato slices. Cut the sweet potato slices into julienne strips and alternate groups of these with the sweet pepper strips in a ring outside the tomato slices. Arrange the shrimp over the spinach mound. Pour the dressing over the entire salad and chill, covered, for at least 5 minutes.

Ingredients for spicey chinese salad dressing.
2tablespoons of rice vinegar, or 6 teaspoons of white vinegar and 2 teaspoons of water.
1-¾ teaspoon of granulated sugar.
2tablespoons of all-purpose sauce.
¼teaspoon of salt.
2tablespoons of vegetable oil.
1-¾ tablespoons of sesame oil.
Method.
1. Pour the vinegar into the bowl and stir in the sugar until it has dissolved.
2. Stir in the remaining ingredients and blend everything well.
Ingredients for salad.
3cups of cooked shredded chicken.
4tablespoons of spicey chinese salad dressing.
2cups of vegetable oil.
4ounces of rice stick noodles, or
8 wanton wrappers, cut into thin (¼ inch) strips.
2 green (spring) onions, chopped.
1 small carrot, peeled, cut in thin strips,soaked in iced water, drained.
1 stalk of celery, cut into ½ inch pieces, soaked in iced water.
1 tablespoon of sesame oil.
6 lettuce leaves, finely shredded.
Method.
1. Put the chicken in a large pan and combine it with the spiced salad dressing.
2. Heat the oil and fry the noodles until they are crispy and lighte brown. Remove noodles with a slotted spoon and drain on paper towels.
3. Add the spring onions, carrots,  and celery to the chicken and toss everything together lightly. Sprinkle with the sesame oil.
4. Arrange the shredded lettuce to form a bed on a large platter. Spoon the chicken mixture on top. Scatter the fried noodles over the salad and serve.
Advance preparation and storage.
The chicken can be cooked ahead and shredded. Refrigerate covered. The vegetables may be prepared and left soaking in the iced water in the refrigerator. The noodles may be fried ahead of time and then placed in a plastic bag and tightly sealed. Do not combine the salad ingredients until the last moment. You may toss the noodles in with the salad if you like, but this must also be done immediately before serving; otherwise the noodles will soften in the dressing.

 
Ingredients for dressing-
1 ¾ tablespoon of Chinese soy sauce.
1 ¾ tablespoon of rice vinegar, or 1 2/3 teaspoons of white vinegar and 1 ¾ teaspoon of water.1 ¾ tablespoon of granulated sugar.
1 ¾ tablespoon of sesame oil.

Method- Combine all the ingredients in a bowl, stirring until the sugar dissolves.
Ingredients for salad.
4-inch piece of oriental radish, or equal amount of turnip.
2 teaspoon of salt.
2 medium carrots.

Ice water.
3 tablespoon of basic Chinese salad dressing.

Method.

1.Using a shredder or sharp knife, shred the radish as fine as possible, making the strips as long and thin as you can. Place the shreds in a bowl and sprinkle with 1 ¾ teaspoon of the salt, tossing lightly but thoroughly. Refrigerate for 1 ½ hours.
2. Fill a second bowl with ice water and stir in the remaining teaspoon of salt. Cut the carrots in half lengthwise then, starting at right angles to the cut surface, pare down the length of each carrot half.
3. Remove the radish shreds from their bowl and wash them under cold, cold running water to remove the salt. Gently squeeze them dry, rinse out their bowl and replace the shreds in it. Sprinkle them with 1 ¾ tablespoon of the dressing and toss gently.
4. Drain the carrot curls and empty the water. Replace them in the bowl and sprinkle with the remainder of the dressing. Toss gently.

5. Mound the shredded radish in the center of a plate and surround them with carefully arranged carrot curls, all facing the same way. Chill until ready o serve.

Salads play many different roles in Asian meals in addition to being served as a course or an accompaniment to a main dish. There is almost no limit to the varieties and combinations of vegetables used in the salads. Many of the salad ingredients can be prepared in advance: Vegetables and garnishes cut and dropped into iced water; meats, fish and seafood cooked ahead, sliced and refrigerated; dressings mixed and kept in a jar in the refrigerator. Remember to chill the salad platter as well.
Taking advantage of the make-ahead method, an impressive salad can be assembled, garnished and dressed 5 minutes before serving time. Such fruits in ripe and semi ripe, green form, as melon, bananas, mango, papayas and raisins play a supporting role in different salads. Dressings and sauces for Asian salads can be either thick or thin, and there is no rule of thumb as to whether they are to be used with side dish or main-dish salads. The chief requirement is that they enhance the solid ingredients. At first sight, the most noticeable thing about Asian salads is their attractive presentation.
A tossed mélange of vegetables in a bowl is rare. Salads are presented on platters like carefully composed pictures. Fruits and vegetables are frequently carved to represent flowers, and the component parts of a salad are arranged according to shape and color. The final touch to many Asian salads is the garnish. As many as 5 or 6 different ingredients may be chopped or pounded and sprinkled or carefully arranged over the top. Among the more common garnishes are crushed peanuts, crumbled dried red peppers, chopped hard cooked egg and sprigs, leaves or fragments of parsley, mint basil or coriander. Serrated cucumber slices, tasseled green (spring) onions, cherry tomato and radish flowers, red or white onion rings and carved slices of carrot, turnip or celery will frequently ring a salad platter. The Orients also prepare more substantial salads. These are really cold platters, collations of chilled, cooked vegetables and meats, fish, or noodles, which may be sauced or dressed while still hot or combined with a dressing and tossed when cool. In subcontinents dressings thickens with yogurt, the Indonesians, Malaysians and Thai with thick coconut milk or ground peanuts. The northern Asians, the Japanese, Chinese and Koreans use egg, corn flour or even soybean curd and soybean paste as thickening agents, especially in cooked dressing and sauces.