THE CHINA MAIL, JULY 6, 1989.
What The Stars Foretell
By MARY BLAKE
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There may be many circums-¡tions that you will make a great tances which will cause you to be success of your life. Don't allow come disturbed mentally, unless you temporary setbacks to discourage are careful. Do not indulge in self-pity, or mull over fancied you. Make all the friends you can, grievances. Keep busy this day, for the time is likely to come when for activity is apt to be the only valuable asset. You might have to your friends will be your most preventative you can count on to save you from a feeling of dis-learn to be methodical before you satisfaction with the world in gen-reading ought to be one of your can make the progress you should eral. Numerous ways to make money might be revealed to the You are probably very considerate favourite... forms of relaxation. earnest seeker. If your plan for any of the feelings of other people, kind of social diverson involves someone else you had better con- particularly if they work for or sult that person to make sure the with you. Through painting, sculp- plan is carried out. It might pay toring, writing, acting or selling you to be nice to someone you have you may make a reputation second a good reason to dislike. Married to none. Every phase of your mar- and engaged couples, and those
ried life is likely to be exactly as who are in love, must avoid deceit, you hoped. if they wish to get through the. day without quarrelling,
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The child born on July 6 should have exceptional intelligence. A If a woman and July 6 is your good disposition and a ready sense birthday, there are many indica-l of humour will win it many friends.
Luncheon Dishes
Bacon and Egg Pie Lobster Mousse
Chicken Mould
Jellied Cutlets
Peach Meringues
Butterscotch Pie
I have made a selection of excel- lent recipes for serving at a lun- cheon party as
extra courses in addition to the curry and rice. Housewives will be wise if they cut out the recipes and paste them in a scrap book!
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To make egg and bacon pie line a pie-plate with short pastry, made with half. dripping and half lard, cover the bottom with strips of bacon, carefully break in as many eggs as are required, season them, cover with a lid of pastry, and bake in a fairly hot oven until the pastry is cooked. For the banana and ginger sweet slice as many bananas as are wanted and sprinkle with castor sugar and lemon juice, Arrange small pieces or stem gin- ger on them and pour over a little of the syrup. Top. with slightly sweetened whipped cream.
J
E
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For lobster mousse a good-sized lobster or its equivalent in tinned lobster will be required. If liked, a little cooked white fish may be used with it. Chop it finely, season well, and mix with a cupful of whipped cream or white sauce and half a cupful of mayonnaise. Stir a teaspoonful of dissolved gelatine and mix well together. Coat a mould" with aspic jelly, put in the lobster mixture, add more aspic, and leave to set in the coldest place possible. Turn out when required.
To make chicken mould
slice
stock which, has had a little gela- tine dissolved in it Put the eggs, tongue, and chicken in layers with a little of the jellied stock be tween each layer. Turn out when set.
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The cutlets for the jellied cutlets should first be cooked in the usual way. When cold, arrange on the serving-dish so that there is a space in the centre. Fill this with cooked or tinned green peas and pour over some well-flavoured aspic jelly which has had some chopped mint and a little vinegar added to it. Leave to set.
For peach meringues soak. halves. of small sponge cakes with sherry and peace juice, and put half a peach on each. Whisk the whites of two or three eggs until stiff, with a pinch of salt, fold in a tablespoon- ful of castor sugar to each white, and a few drops of vanilla essence. Pile up on each peach, sift icing sugar over, and put under the grill
Kitty
some hard-boiled eggs and dicek some tongue and cold chicken or remains of boiled fowl. Dust the meat with pepper, salt and paprika, also the eggs, Rinse a mould with cold water and pour in some strong
We Specialise
In the
MACHINELESS ERMANENT
TY PARLOR
2
1722 B
until delicately browned. Serve very cold.
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