THE CHINA MAÌL, MAY 31, 1941. Bringing Up Father
REMEMBER-DON'T YOU DARE LEAVE THIS HOUSE TONIGHT- I'M GOING OUT AND WILL BE BACK EARLY-DO YOU HEAR ?
I NEVER MISS A
WORD YOU SAY-- THAT'S MORE THAN IKIN SAY ABOUT THE THINGS YOU
THROW AT ME –
WELL-I'M GONNA TAKE IT EASY AN I'M NOT GOIN' TO LET ANYÖNE DISTURB ME-
OH-DEAR-1 FORGOT MRS. ANDREW PICTURES HOME NUMBER-I'LL CALL UP AND GET THE NUMBER FROM JIGGS-WHAT'S TH MATTER? WHY DOESN'T
HE ANSWER ?
By George MacManus
KEEP RINGIN' FER ALL I CARE - IM NOT GOING TO BE
ANNOVED BY LISTENING TO ANYBODY CACKLE ON THE 'PHONE-
3-18
Copt 1941 King Features Syndicate, In, World rights reserved
PUBLIC PHONE
Wh n dey, l
A PAGE FOR WOMEN
Loudly We Hail JELLIED DISHES
for the main course in
course in the meal
the And WIR HY CATATAN The new SENISON but t apon ur, that's the time to come ut ther kitchen rotam, andi
-hare of stuffing: rei your
beautiful flowers
thr
A jelhed deh is thus way Ic Early in the day we image 11
will jelly or cheken, fish et meat drh, tuck it away in the pha frigerator and forget it Then a
T
meal time. just open it 491 TWO 川 30273, artel
1 equnl
quantity of water, heat and serve it as but first course to the meal to be followed by our Jellied meat dish.
Dorothy Grieg
EAT AT
JIMMY'S
INEXPENSIVE
SATISFYING
We offer HIGHEST PRICES for any amount of Gold and Silver articles, Precious Stones, Jades, Pearls and Diamonds,
EURASIA GOLD REFINING CO.
Open as usual on Sundays & Holidays. China Bldg.. (7th Floor)
Tel. 30727.
Sunday Morning TREAT
by Dorothy Greig NUNDAY morning breakfast calls
extra
that's the one morning in the week we can luxuriate in the sun stream- ing in over the table, the cheerful perk-perk of the coffee, our favor ite funnles-and the well liked dish there isn't time for on gobble- and-gallop mornings.
Codfish balls, for instance hade my way they're fumly render on the inside, golden, lightly crisp on the outside, and served in bubbling hot tomato sauce. Dear me, why aren't there two 'Sunday mornings at least in every week? Codfish Balls in Hot Tomato Sauce
1 cup salt codfish
21⁄2 cups potatoes, pooled and
cubed
1 tablespoon butter
strabpoon Popper
1 egg theater singlitty)
Soak cónfish overnight in cold water. The following møruing pour off the Water and shred by placing on cutting Boktą and pulling apart with a fork. Códish shreds baslly if soaked at least 12 hours. Cook potatoes until tendèr, drain thor. bughly and return to kettle in. which they were cookou. Shake bver the heat until thoroughly dry, mash well, add butter-and-pepper. and beat until · Right; add faked: codfish, beaten egg and continue, beating until mixture is light and; Buffy. Add-moro’balt if necessary. Make the balls "by dipping with an ice cream “scoop1 (No. 116) "dri by dropping from a spotnTM Ffy^/in! deep fat (885° F.) for one minute. Drain on brown paper. "II"TARGS! htick to hand when being shaped) tor frying, roll lightly in semall amount of flour. Mökös abóät fine' TAKON "Servos 4-6
Tomato Sauce for Oodfish Bullé
Heat condensed tomato soup just As it comes from the ban. Pour the hot tomato sauce in a platter or Chop plate and Blake the goldim brown codfish balls in the hot bauce,
Jellied Shrimp and
OUTSTANDING VALUE
IN
PURE LINEN
SHEETS
68" x 106"
3500
80" x 108" PAIR
3950
PAIR
Vegetables in a star shaped mold
day.
an inviting dish for a warn
Auggestion for just such hanty jellied main course dish s this one. It is filled thick with hrimps and ebel crunchy pieces of celery and cucumber, lively-flavoured tomato jelly.
all in
Shrimp And Vegetables
In Lemon-Tomato Jelly
1 package lemon jello.
Bacup boiling water.
1 ran condensed tomato soup.
1 tablespoons lemon juice.
tablespoons vinegar.
teaspoon salt.
1
1
2 cups shyimps.
1 cup celery, chipped,
1 cup cucumber cubed.
Pour the boiling water
aver
The following
loaf is jellied beautiful to look at and beauti- ful to eat the sort of dish we take real pride in serving.
Jellied Ham-Chicken
Loaf
2 tablespoons cold water.
1 tablespoon gelatine.
condensed
1 can
Madrilene,
consomine
3 tablespoons lemon juice.
2 cups ground cooked ham.
I cup ground chicken,
4 tablespoons mayonaise.
34 teaspoon salt.
1 pinch pepper,
3 eggs (hard-cooked).. Sprinkle the gelatine
on the
the lemon jello and stir until dissolved, Then add the tomato cold water and let soak for at least soup. lemon julce, and salt and 5 minutes. Then dissolve with the chill until slightly thickened.hot consumme Madrilene and add Fold in the shrimps, celery and the lemon juice. Pour 3-4 table- cucumber. Pour in à mold." Chil spoons of this jelly in the bottom until firm and serve with mayon-of a loaf pan (74" x 36" x 3′′) naise dressing. Serves 8.
and let it
then partially set,
of rings
stuffed garnish with olives, pimiento or hard-cooked until and set aside egg slices firm. When the remaining con- somme Madrilene is partially set add
ground the ground ham,
and chicken, mayonnaise, salt pepper and mix thoroughly. Put 1/3 of meat mixture in the bot- tom of the loaf pan, put in the three hard-cooked eggs, arrang- ing end to end through the centre of the loaf. Cover with the re- and put maining meat mixture into the refrigerator until
out on cold plätter and gurnish with greens. Serves 6-8.
RING!
SH-H!
44
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EWO BEER
Tel. 30311