THE CHINA MAIL, JANUARY 21, 1941 Bringing Up Father
DARLING-PONT TIRE YOURSELF SO LET ME HELP
YOU
WITH YOUR
COAT
DAUGHTER-
I THOUGHT YOU WUZ, GOIN' OUT
EARLY THIS MORNIN'
I WAS-BUT YOU DON'T THINK I'D GO WITHOUT SEEING MY DEAR
DADDY
YOUR
CANE- SIR-
I HOPE
YOU ENJOYED
YOUR BREAKFAST
Copt 1940, Keng Pestorts Syndicate, The Westá rights everyd
I WONDER WHAT'S THE
By George MacManus
MATTER WITH THAT HOME
OF MINE
HEY'RE SO
KIND TO ME- DON'T KNOW
THEM
DO YOUR
XMAS
SHOPPING
EARLY
OL! THAT'S F-1.GET
11-2
A PAGE FOR WOMEN
Some Greek Dishes
You Can Try
oil, also a These
Napoleon said. "An army mar-lightly fried in
[ew only by the wealthier class. Goat's ches on its stomach." Let us str chopped tomatoes.
are milk
often consumed, is most what the Greeks eat in their land, added to the fish und baked in aether fresh or curdled (yahourti). which was ancient before British | moderate oven for about 30 roast beef and Irish stew were minutes, until the fish is quit" even thought of.
In gene
tender.
Arni Souvla And Kebato
The food caten in Greece 15 partly governed by religion, the number of days on which no meat, eggs, and milk are eaten
Another total 200 per annum.
l favourite dish, districts the peasants cut ment doubtedly of Turkish origin, is only once or twice a week; inarmi souvia, or meat on skewers. others, only a few times a year. Small cubes of lamb or mufton, On feast days it is the custom to seasoned with salt,
pepper, and roast a whole lamb on the spit.
bay leaves, are threaded on ske-
The peasants eat fresh and dried vegetables made into a thick soup; cut- cheese- mostly home-made tage cheese: and the roes of salted Ash. especially from herrings and sardines, When available, they eat fresh fish.
Breakfast consists of coffee and French a crescent roll, like the
the and dejeuner,
solid petit meals are eaten at midday and in the evening.
The Greek people are very fond pastries, and cakes of sweets,
wers and grilled till weil brown-One of their favourite sweets is baclava a paste made of almonds,
A
served
Of the meat eaten, mutton anded on an open fire. veal have precedence, then comes A national dish of Arcadia 16 honey, and spices. chicken, Pork is eaten only dur-kebato, which consists of small Coffee is the national beverage, ing the winter months. Beef is pieces of liver grilled on a ske-and is served in tiny cups. hardly ever eaten by the Greeks, wer of thyme wood.
glass of water is always as they do not dream of killing Invariably salad is eaten with with the cup of coffee. an animal as useful as the ox. these grilled meats. It is made Oxen are killed only when they of shredded raw cabbage, bcêt- are too old for agricultural pur-root, haricot beans, black olives, poses, and by that time they are and capers. A dressing made of very lean and tough.
four tablesports of vinegar, three of oil, a little salt, pepper, and mustard is poured over the salad.
Pilaffs
Greek cooking for centuries has bern influenced by Turkish cook- ing, and the Greek pilaffs (savoury rice) are still those of Turkey.
very
similar try
Yahourti
is seldom used, Butter
being replaced by ulive oil, which is cheap and plentiful. Milk pro- very popular, ducts, except cheese, are eaten and many kinds of pilaffs are
Rice dishes are
eaten. One of the favourite pilaffs | BHADRESEN
is made by frying a cup of rice in a little butter or oil for eight minutes. Strong stock, salt, pep- per, and chopped tomatoes are then gradually added to the rice, and it is simmered for about 25 minutes. When properly cooked, the rice should be just moist, and each grain should be detached. Often small pieces of mution, previously browned, are mixed in with the rice 15 minutes before serving
Ghofaria Plaki
The great national fish dish of Greece is ghofaria plaki, or baked fish. Mostly, bream or mullet is .uset for this dish. The Alleted fish is placed in a baking dish with a little oil and water, two cloves of garlic, salt and pepper. Six Anely chopped onions are
11-29
The mentally sketchy girl. triand is trying to figure out If all work and no play makei adult person what does All play and no work do to one?
Avgholemono
It
A typical Greek soup is avgho- lemono.
In or
soup. consists of a gend chicken or beef stock, thickened with a little rice, which is cooked
the soup. in Just before serving, the yolks of two eggs, diluted with a little of the warm stock and the juice of che and a half lemons, are stirred into the soup. Croutons are served with the soup.
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