CHINA MAIL HOME SUPPLEMENT
The Nicest way
Holiday Hampers
THE hot months are jus
about here: well, at least they mean lots of bathing and jolly picnics out at the beaches. Have you often wondered just what good things can be pack- ed in a picnic hamper Picnic fure has been entirely revolu- tionised by vacuum dasks and containers and
the
modern outfit is so complete that you can serve a complete. meal, from, cocktails to coffee, in a matshed as easily as in your own dining-room.
A pie of some kind, with salad accompaniments such as potatoes and mixed vegetables; is favourite open-air fare. Here are some sug- gestions for the menu that you might find useful:-
one
Raised Pork Pie Take ib. four. 6oz. lard, gil water. b. pork, pepper and salt, teoz. relatine. Put the four in a basin. Melt the lard in a saucepan, add one gil of water. pour it into the middle of the flour, and stir with
woodes spoon till cool enough to handle, then knead it well. Divide a piece of the pastry for the Ed. shape the rest to line a mould. A smáll cake-tin is good. Cut the mez+ into dice, season with pepper and salt, and add one tablespoonful of water... Fill the mould and egg the edges of the pastry, Cover the top with a round of "pastry and press the edges well together. Knock up the edges and scallop them and ezy all over the top. Make a large hole in the middle, decorate with leaves. Bake, in z hot oven for 20 minutes, then in a cool one for 24 hours. Dis- solve the gelatine in a small cup of water, and when the pie is cold. pour it in through the hole in the pie. This pie is delicious cold it eaten with a salad.
Ox-tail Monk Take one ox-tail Wash it, cut into joints, and remove
any fat. Put some butter in a sauce-par, sprinkle the ox-tail with flour, and fry it gently in the butter. Add a sliced onion. a bunch of herbs. pepper and salt, and enough water to cover, and one tablespoon of vinegar. Stew it gently till the meat will leave the bones. Better
a plain mould, decorate the bottom of it with slices of hard-boiled egg and slices of cooked carrot. Put in the meat which has been taken from the bones. Reduce the liquer till there is just enough to cover the meat, then strain and pour over the contents of the mould, and put in an ice chest to set firmly. Turn out when needed and serve with beetroot salad. which can very well be prepared at home and taken in a closed jar.
Rabbit Mould
Cook two young rabbits very gently with a good slice of lean ham, a bayleaf, and a bunch of herbs, in a quart of water, till they are so tender that the mest will easily leave the bones. Take out on a dish and eat the meat, up into dice. Put back the bones into the liquor and cook for another. hour, and add an oznce of gela. tize and stir
dissolved. Arrange the meat in a plain mould. with a few slices of cooked ham or tongue and some slices of hard- boiled ex. Strain the liquor, and when cold pour gently over the contents of the mould. Set in iem chest. This dish is best packed still in the mould and turned oat. when wanted. A salad of cold vegetables. French beans, and car rots, for instance, watercress, and lettuce leaves and a bottle of mayonnaise should be added.
For The Sweet Course Mixed fruit salad; packed fa· screw-top glass jars, to be served with cream would make” good sweet course dish, as would a cold chocolate DEOGSSE ** an apricot
cream
The two latter could be put inte Small china or, futed paper sounde cases from which they could be eaten, thus saving the bother of extra plates.
Use a small tin of apricots for the cream. Sieve the fruit and put the syrup into a pan, making the quantity up to half a pint with water. Add 2 oz. sugar, the rind and juice of a small lemon, and rather less than oz. gelatine, stir over the fire till boiling and simmer for a few minutes,
Strain, cool, mix in the fruit puree, and add lé pint cream or half cream and half unsweetened tinned milk, and divide into the cases
Décorate each with a sprinklė ‹f chopped pistachio.
For chocolate mousse dissolve. boil, and simmer for a few minutes 2oz. chocolate and 1⁄4 pint milk, and pour on to two egg yolks mixed with 2oz. sugar. Add rather less than oz. gelatine, and thicken over the heat without boiling.
Strain, cool, add a teaspoonful each of coffee essence and vanilla, and, when cool, fold in the stiffy whipped egg whites, mixed with an ounce of sugar and two tablespoori- fuls whipped cream..
Divide into the cases and sprinkle with roughly chopped. baked almonds.
If you feel elaborate-raindet about the cheese course, decide between patties and eclairs.
For cheese patties, £l cooked pastry cases with cheese: mixture and garnish with a sprinkle of decorative red pepper. The mix- ture comprises two tablespoonfuls.
grated parmesan mixed into a seasoned tablespoonful of well white sauce. with top milk or in- sweetened tinned milk to give it a creamy consistency.
Cheese eclairs are made of chour pastry piped in fingers on dry bak- ing sheets, brushed with ex baked for about half an hour. cooled, and filled with cheese pas- try castard.
To make this put two egg yolks and 1 oz four into a pan, add K pint milk by degrees and stir over the fire il boiling. Add a large tablespoonful of grated cheese, a dust each of salt and pepper and a tablespoonful of top milk.
Thirst Quenching Cocktails "And now for the drinks.
You
- would like a non-alcoholic cocktail?
Here are two for your choice."
Tomato juice cocktails-Shred a stick of celery, mix in with 1⁄4 pint pulped tomato. ↓ tablespoonful each of lemon juice and tarragoo vinegar. Two level teaspoonfuls sugar and a finely chopped onion and leave to stand for 20 minutes. Strain and chill before putting into the vacuum flask.
Three-frait cocktail:--Mix for tablespoonful each grape-freit juice and orange juice and two tablespoonfuls lemon juice with a pinch of salt, two good tablespoon- fuls spa and pint ice-cold water. Chill before putting into the Bask.
little tricks.
SILKS AND SATINS. A solution of soap akes for silks and satins, please, making a point of keeping each rinsing water the same temperature and final- ly adding a teaspoonful of methylated spirits
ΤΟ
this to
preserve the new sheen. Hearere again, rice water may be used for stiffening if preferred. add a weak solution of arabic to the last rinsing water. Eoll in a towel until ready to iron dampi
CLEAN A VARNISHED BATHROOM WALL-PAPER. After dusting the walls thoroughly, wipe them down with ̧. a flannel wrung out of parafin and water. Put a zill of paraffin fin into a bucket of warm water. and allow to stand till cold. Then squeeze a flannel out of the solution, and wipe over small piece of wall at a time. Wipe dry, and polish
TO CLEAN A HAND-PAINTED SHADE. Use PARCHMENT either gum rubber or else a new, dry, rubber sponge, and wipe rently over in one direction. If there are any persistently greasy marks, dab with a piece of cot- ton wool barely moistened with 3 non-inflammable grease solvent.
TO CLEAN AN OLD BRIDAL
VEIL. The safest way of clean-. in is, to spread the veil on a clean cloth and sprinkle it thick- ly with dry calcined magnesia. Then rot up and leave for 24 hours. Shake the powïder out and press, if necessary, on the wrong side with a moderate iron, having a dry muslin between vell “
and iron.
THE
OVERLAND CHINA MAIL
SATURDAY, JUNE 15, 1935.
Your DIET
Three Common Questions
TERE are three common.
He questions that you might
be wondering about. The answers are full enough to help. you. I think.
Question: I have often heard of the "eliminative diet” which can rid the body of poisons and toxins. What is this diet, specifically?
Answer: Here is a diet that will serve the purpose you refer tor
Breakfast: A glass of fruit juice, one or two kinds of fresh fruit, a dish of whole main cereal without sugat, or two, slices of whole wheat toast, and a glass of zilik.
Lunch: Vegetable soup, fruit or vegetable salad and a glass of buttermilk
Dinner: Soup, two cooked veget ables, a large fresh vegetable salad, two slices of whole wheat. bread, and a glass of buttermilk.. If hungry before retiring, eat a small quantity of fruit..
This diet will help revitalise and re-chemicalise the blood stream and overcome any tendency to con- stipation without being a strain on the digestive system.
Question: Will you please tell me what is the place of milk in the diet during pregnancy? How rauch milk should be taken ?
Answer: MEK is very important in the prospective mother's diet. both for its vitamin and mineral content. It is imperative that she should drink a quart of milk every day throughout the entire nine months of her pregnancy. If the mother finds that she cammot drink. all this milk with relish, some of it may be taken in the form of creamed vegetables and desserts. Or, if she prefers, skimmed milk, cheese and buttermilk. cottage may be substituted for the whole milk.
Since cow's milk contains very Hittle iron and copper, and these minerals are urgently needed by er expectant mother and the little life taking form in her womb, for the renewal and production of red. healthy blood, be sure to supply them in the diet. Foods richest in these two elements are:
Iron: Beets, lettuce, spinach, lentils, peas, onions, carrots, pears, prunes, rye, pomegranates, aspara- gus. cherries, peaches, raisins, apples, currants, cucumbers, nats, rare beef, red cabbage, vegetables, berries, grapes, green beans, raw egg yolk, whole wheat, whole barley, sarcdded wheat, un- polished rice, ripe olives, yellow corn, liver.
wween
Copper Liver, oysters, whole grain cereals.
Remember please that both iron and copper are needed in the diet and that this is the reason why the artificial iron extracts are use- less.
Question: How can I cure bilious headache?
3.
Answer: A good thing is to take a sugarless diet, plus small quantities of mineral water. Take this over a four-week period and the results are likely to be last- ing
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