THE CHINA MAIL, JUNE 14, 1938.
Page
They're Not Ginghams For Se Different
An old-fashioned corset effect is recalled by the deep girdle of pink satin on this lace evening gown by Lelang.
Dress Up Your Potatoes
By Edith M. Barber
Covers
By Elizabeth MacRae Boykin
We had to see it to believe it. Be of plaid gingham in jade green and cause if anybody had told us that off-white. plaid gingham would do for chair This same gingham covers the covers in quite a formal room, we'd sofa and a pair of chairs. The lamp probably have smiled politely, but shades all had pleated white or dubiously. But we saw him, and gandy petticoats over them tied thought they were as smart as with jade grosgrain ribbon. veils on hats.
JADE AND CELLOPHANE
A TEMPTING
The room has gunmetal walls and DINNER MENU
a pale beige rug to begin. Wood- work is ivory with jade green panels in the doors. A pair of small chests are painted jade green though most of the furniture is dark. The win- dows have off-white rayon curtains with a cellophane thread through them and the draped valances
BOYKIN 512
Seeing was believing.
are
through ricer and beat in butter and seasonings. Form into cutlet shapes and roll in crumbs. Put three-inch stick of macaroni in each cutlet and fry in deep fat, 395 degrees F., until brown on both sides. The cutlets may be baked in a hot oven 450 degrees F. in- stead of fried if they are dotted with butter.
POTATO CROQUETTES
2 cups hot mashed potatoes. 1⁄4 cup cream or milk.
teaspoon baking powder.
Guests are coming for dinner. You have ordered your meat and your vegetables and you have plan-1⁄2 ned your dessert. But what sort of potatoes will be served?
some.
Perhaps you do not plan this de- finitely until the last minute be- cause potatoes are always on hand. The moment comes when you must decide and you would like thing different. What shall it be? I wonder if you have ever tried dressing-tiny potato balls boiled until tender with lemon butter. A sprinkle of mint or chopped parsley gives an added touch of colour and flavour. A few finely chopped nuts in brown butter make a good dressing.
Either sweet or white potatoes may be used for croquettes or cutlets. The former go particular- ly well with boiled or baked ham. Perhaps you are wondering what is the difference between a cro- quette and a cutlet. It is merely a difference in the shape and the garnish. Croquettes may be form- ed into cakes or into small balls. Cutlets are shaped somewhat like a loin chop and a stick of macaroni is inserted into the small end. While croquettes are usually fried in deep hot fat, cutlets may be baked in a hot oven, if they are dotted with butter..
SWEET POTATO CUTLETS 4 to 5 sweet potatoes.
1⁄4 cup butter.
Salt, pepper.
Nutmeg.
Fine Crumbs,
Macaroni sticks.
Scrub potatoes and boil in salted water until tender. Feel. Put
1⁄2 teaspoon salt.
Pepper.
To the hot potatoes add the cream or milk, baking powder and seasoning. Spread mixture on plate and cool. Shape, roll in bread- crumbs and cook in deep, hot fat, 390 degrees F., until golden brown. Drain on soft paper.
Witty Kitty
14.26
to'salt, by helt fyndienta)
The mentally, sketchy girl-friend thinks when one says she's taking weight off by horseback riding that the rider refers to the horse- throwing her into the air.
Here is a suggestion for a little dinner which includes most of the season's delicacies.
Clear asparagus-soup Sole Hollandaise with cucumber Duck, and orange potatoes
Green-peas Caramel ice cream Hot cherry compòte Anchovy toasts
The ninon bodice of the night- gown sketched above is edged with ecru lace, tones with the sa- tin skirt.
the portions on a dish with plenty of thinly-cut strips of orange skin as a garnish. After carefully re- moving skin and pips put the seg- ments of orange into the gravy from duckling to get thoroughly hot. Serve separately in a sauce boat.
Take pint of cream, '2 egy whites, 1 leaf of gelatine, crushed Steam required number of fillets caramel. Beat the cream and fold of sole. Make a rich Hollandaise into it the stiffly-whisked sauce. Cut a small cucumber into whites. Dissolve gelatine and put dice and lay these in a little white into mixture, then add the crushed vinegar, pepper and salt for 5 min- caramel.
egg
utes. Arrange fish on hot dish with Freeze and serve with a hot the cucumber, cover with Hol- cherry compote. landaise sauce and serve at once.
Top the ice with a little caramel
Roast a duck, carve and place at the last moment,
MUSTARD'S for SAFES
ACME SECURITY SAFES
AND VAULT FRONTS
LEASE
HERRING-HALL-MARVIN SAFE COMPANY
Sole Agent
MUSTARD & CO., LTD.
(Head Office →→SHANGHAI)
DAVID HOUSE
HONG KONG Phone 31141
IS.S. Bldg.,
147 The Bund,
CANTON Phone 13746