THE CHINA MAIL, DECEMBER 9, 1937.
Bacon Many Times Saves The Day
accus
1 tablespoon butter
Sometimes we become so tomed to having .certain, foods Shape corned beef into balls and around our kitchens that we compress into muffin, tins which have pletely overlook their many uses and been lined with a slice of bacon. possibilities. Just such a food is Make an indentation in the centre bacon. It has become such a house of the corned beef ball and drop in hold necessity in preparing flavour-an egg- Dot with butter and bake ful dishes that we often forget to in a 325 degree oven until eggs are. realise how many times it saves the set but not hard, about 20 minutes. day.
ASPARAGUS CHEESE ENTREE
a
Not alone is it used with the pro- verbial bacon and eggs but so many times we add a bit of bacon to stew, a meat loaf, use it as a top- ping in barking fish, fry it along with liver as a natural accompani ment and even eat it as an appetizer. Bacon is recognised by dietitians as an excellent source for building up body warmth, energy and vitality.
VARIOUS QUALITIES
6 rounds of toast
1 No. 2 tin all-green asparagus
2 tablespoons butter
2 cups finely cut cheese 14 cup beer
1 teaspoon salt
4 teaspoon mustard
6 slices bacon
Few grains cayenne
Heat asparagus and place on toast.
Of course, there is bacon and Melt the butter and cheese over a bacon, but when one appreciates low fire and add the beer slowly d creamy how important bacon is in the diet stirring until smooth and and everyday cookery, it pays to buy Add the seasonings. Pour over as- quality bacon It should be tender paragus and place under broiler. and mild with the right proportion flame until sizzling hot and slightly of lean and fat to give it the ap-brown Remove and top with hot
risp slices of bacon. Serves six. petite you desire.
Bacon offers so many ideas for new and interesting recipes that we have only space to name a few. Try it sometime with apples which have been cooked in bacon drippings until tender. Perhaps the idea of strips of crisp bacon with candied sweet potatoes will appeal to you, or whole kernel corn sauted with crisp bits of bacon and some chopped green pepper. These are delicious foods. Now for a few actual recipes using this savoury product:
TURKISH STUFFED EGG PLANT
2 small egg plants
34 cup bacon diced and cooked un-
til brown
34 cup bread crumbs
1 egg
Salt and pepper
Cut tops off egg plants, remove and chop inside. Combine with bacon, bread crumbs and egg and season to taste.
egg plants
with mixture. Sprinkle with but- tered crumbs and bake 2 hour in a
hot oven--375 degrees. -
*
CODDLED EGGS
2 med. cans corned beef
6 slices bacon
hist
At Ongar, Essex, a new school has been opened which compares The scholars are drawn from favourably with any in the country. sixteen villages within a seven miles radius. All branches of domes- tic science are taught and the girls like the laundry class. The girls bring clothes to school to wash and iron and naturally the mothers like this lesson too. Photo shows washing day at the school (For Copyright)
HELPFUL HINTS
To Camouflage the taste of castor millk oil put a small quantity of in a glass, whisk it round the sides, and drop-in oil, but do not stir Flavour with a few drops of essence and you will find there i pleasant taste.
To mend broken china or glass, make a cement by taking a quantity of thick gum arabic solution, and stir in a quantity of plaster of paris, until the mixture becomes a thick paste. Apply to the fractured edges of the china or glass, and allow to ser. The whiteness of the cement renders it valuable for white china- ware, being almost invisit joined together.
wher
If food gets burnt in an alumin- ium saucepan, do not try to remove the burnt party by scraping scouring with a knife or any sharp utensil Instead, take and slice large onion, put it in the saucepan, fill it up with boiling water, and boil slowly for a time. The burnt. part will loosen and rise to the top of the water. The saucepan can then be washed and rinsed in the usual way without any damag
or Shake
the way to make this delicious and refreshing Drink
OVALTINE
Hot or Cold
A tumbler of cold or hot mil spoonfuls of “OVALTINE"
two tea- mix them
well together with an egg whisk or shake them up in a shaker and in less than a minute you have a creamy, delicious drink, wonder- fully invigorating particularly on a cool day. What do you ask of a drink? Tempting flavour, refreshing quality and energy-giving nourishment? Then 'OVALTINE is the per fect drink for you. Its delightful, 'unexpect- ed flavour never cloys. The scientifically balanced nutriment it supplies is just what you need to maintain your health and energy during the long and often tiring days. Remember that light Autumn meals are seldom sufficiently nourishing to replace the energy you spend so freely. A glass of ‘OVALTINE' makes even the lightest meal complete in That is why health-giving nourishment. “OVALTINE” should be the meal time verage for every member of the family..
Remember
OVALTINE COLD- Hot
is now served at Cafés.
taurants, Bathing Pools
&Mix Bars