THE CHINA MAIL, JULY 23, 1987.
Eat Vegetables For Beauty
of
Raw winds make chapped hands pour into ring mold Chill until place peas, spinach, carrots and
Serve with a bowl but raw vegetables bring smooth firm: Unmold on large plate and cauliflower. skin. With summer vegetables fill centre with cut salad greens; en-lightly seasoned French dressing brightening the market, add them dive, chicory and watercress mixed pade with lemon juice and oil.
Combining fruits and vegetables to your daily salads for the sake lightly with French dressing. of both tastier meals, more vigor-
into hot weather salad is a ous health and better looks.
and cooling thought.
Cottage Cheese and Raw Carrot Salad
(6 servings)
Pinwheel Salad
(6 servings)
wise
Pineapple Garden Basket
One half small ripe pineapple, 1 tablespoon cubed apple, I tablespoon shredded cucumber, 4 green pepper cut in long thin strips, 1 tablespoon broken orange, pulp.
Twenty-four perfect lettuce cups, 11⁄2 cups each of chopped raw peas, shredded raw carrots, chopped raw One package salad gelatin, 1 cup cauliflower and chopped raw spinach, boiling water, 1 cup cold water, 1 cup sliced raw straw-berries, 1⁄2
Scoop out centre of pineapple 2 tablespoons lemon juice, tea-lcup chopped nuts and 1 package and shred fruit. Mix with all spoon salt, 2 teaspoons minced cream cheese.
other ingredients and lightly...... ré-j onion. I ́cup cottage cheese, 1 eup In centre of each salad
plate, fill the pineapple shell with this re- raw grated carrot, 1 tablespoon
make a small low ring of mixed freshing, mixture. Serve with -- a chopped parsley.”
cheese and chopped nuts worked light French dressing.or with а Dissolve salad gelatin in boiling smooth with a little cream. In the light sour cream dressing. water. Add cold water, lemon juice, centre of this ring place the colour- These salads served with thin salt and onion. Chill until it be-ful sliced strawberries. Arrange the slices of dried toast or with any gins to thicken, then add all the re-four lettuce cups at equal intervals of the commercial non-fattening maining ingredients, mix well, and about the ring. In separate cups wafers, make ideal diet luncheons for
those who seek to keep the weight down and the health up during hot weather.
Iwonder!
Yes they are!..
Delicious Ovaltine
Rusks
These crisp, crunchy rusks are both ́a sheer delight and a great help to every baby. At teething-time they provide the natural biting exercise which is so necessary to ensure that each little tooth will come easily and comfortably through the gums,
This biting exercise also does more than anything else to keep the teeth sound, healthy and regularly spaced, and to promote the correct formation" of the mouth and jaws.
‘OVALTINE" Rusks are highly nutritious, and contain the neces sary vitamins. A proportion of "OVALTINE' the renowned tonic food beverage- is added to make them still more nourish- ing, delicious – and easy to digest.
AMLS
:
"''OVALTINE HERD
AT RECORD OXFORD SHOW
At the first of the great County Shows-The Oxfordshire at Ban- bury, with a record number of en- tries, the famous.Ovaltine Jersey |Herd captured high honours,` in-
cluing Champion Bull, Reserve. Champion Cow and two. First Prices. In all twelves awards were secured.
The superb condition of the 'Ovaltine' Jersey Herd and its con- sistent record of success are large- ly due to the very high standards of hygiene and the advanced scientific methods adopted at the 'Ovaltine' Dairy Farm at Abbot's Langley, Herts.
The milk yielded by the 'Oval- tine Jersey Cows is the finest ob- tainable and is used as a standard
Red and white is the favourite colour combination of charming Betty Grable, film player, pictured in a youthful dance frock of white crepe on which are printed clusters * of red carnations and white daisies. Interesting is the red grosgrain -bow- which falls în streams clear to
the hem from the throat.
SHOP TO BEST ADVANTAGE AT
of purity and quality for the many THE thousands of gallons of milk used
in the manufacture of 10valtine'
ASIACO
the well-known tonic food bever- 01-KWAN BLDG. DESVOEUX RD. C.
age.
Jellied Cutlets
an
A delightful cold dish for Sunday night's supper can be prepared as follows. Put the best end of a neck of lamb or mutton into a saucepan, add a sliced onion and carrot, a blade of mace, a sprig of parsley, pepper, and salt. Cover with boil- ing stock, or water flavoured with meat extract, and simmer, gently until tender, which will be in hour and a half to two hours. When cold, cut into cutlets. Have ready some diced young, carrots and tur- nips, green peas, kidney, beans, and any other vegetables available. Mix with a little mayonnaise, or oil and vinegar flavoured with pepper, sugar, and salt, and put on the serving- Edish. Strain the gravy the... – meat. was cooked in and remove all fat dissolve a couple of leaves of gela- tine in it, and when almost setting coat the cutlets with it. Place these on the vegetables, and sprinkle with chopped mint, if liked.:
FOR GROCERIES BUTCHERIES. FRUITS GREENS
& SUNDRIES
TIME
谢
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