THE CHINA MAIL, JUNE 26, 1941. By George MacManus
YES-MRS COMANGO THEY ARE BUSY GETTING DATA ON MY FAMILY TREE-IT'S GO INTERESTING-MR.JIGGS JUST CALLED AND SAID THEY EXPECT TO HAVE IT READY IN A FEW DAYS –
WHERE DID FATHER SAY HE 'PHONED
FROM?
HE DIDN'T SAY-
BUT THEY ARE PROGRESSING
NICELY
ALL THREE COUSINS ON HER MOTHER'S SIDE WERE
HUNG-
NO-HER GRAND- FATHER. WASN'T HANGED- HE WAS SHOT-
WE DON'T KNOW MUCH ABOUT HER UNCLE'AS WE'RE STILL LOOKING FOR.
HIM-
Page 11 Bringing Up Father
IT WON'T BE HARD TO FIND OUT ABOUT HER. SISTER'S BROTHER- HE'S IN JAIL WITH HER
COUSIN "BIMMY"
FRAN
00
[4-12]
A PAGE FOR WOMEN
Eggs Are Plentiful--Let's Use Them Freely
Lives there the
Suggests Dorothy Greig
woman who
hasn't at one time or another said, "With eggs in the house, I can always put a meal together,” And that is certainly the case.
Eggs fit into any meal- break- fast, lunch, dinner or supper. Eggs are highly nutritious and without waste, Everybody likes
eggs, and eggs like everybody.
Right now with Mrs. Hen on a mass production basis, it's the per- fect time to serve eggs even more frequently, and to use them freely in cooking.
Recently evolved a new way of serving eggs for lunch or sup- per that is really delicious, It's fun to serve, too, because it looks like eggs in a nest, This is the way it goes -- and you'll like its delicate cheese sauce:
Creamed Whole Eggs In Cheese Sauce
5 or 6 hard-cooked eggs
To prepare eggs
Cook the
eggs for 12 minutes in gently
"Fish-Mushroom
LOAF
by Dorothy Greig
THE big solemn gaze of my small fry visitor watched me As I turned out this loaf and started to slice It. "It's tidy, isn't it?" she observed.
That seemed an odd but amus- ingly accurate way to describe the tuna loaf. For it does alice down neatly without breaking or shed- ¡ding crumbs.
It might be called a Surprise Loat because while made of tuna fish its flavor resembles chickon. Thần, too, the condensed BOUD gives a subtle mingling of mush- room flavor through and through.
Serve this. Ionf cold or hot. It's! good ofther way:{
I can tuna fish" (7 oz. alge)
can condensed cream of÷mush«/
room roup
CHD milk
cupa
| soft bread crumbs
tablespoon pimiento, chopped tablespoon parsloy, chopped: teaspoon salt
teaspoon pepper,
Put the tuna oh in a strainer and run hot water over it to take out the extra oll, then put the meat through the food chopper, using the small blado. Sonk the broad crumbs in the cup milk. Then combine tuna fish, broad crumbs with milk, pimiento, parsley, son- conings, cream of mushroom soup. and oggy and mix thoroughly. Put into a well-groaned loaf pan and Bako in a moderato oven (875°F.)! „for “50-00 €/minutòs. "Bizo; br@ylonf/
Borves 0-7.
|
Copr; 1981, Kina Pratures Syrokrate; lise, "W
EAT AT
JIMMY'S
INEXPENSIVE
SATISFYING
We offer HIGHEST PRICES for any amount of Gold and Sliver articles, Precious Stohéo, Jades, Pearle and Diamonds,
EURASIA GOLD REFINING CO.
Open as usual on Sundays & Holidays. China Bldg., (7th Floor)
Tel. 80727.
A spinach ring filled with whole eggs in cheese sauce is
a delicious lunch or supper dish.
SUPPORT HONG KONG S BOMBER FUND
SEND DONATIONS TO “WAR FUND", SOUTH CHINA MORNING POST,' LTD. £130,939.19.6 remitted to the
Imperial Government to date
2 tablespoons cooking oil
Bolling water. Pour cold water | The Ham and Tomato Sauce over eggs and remove shells im- mediately and put whole peeled eggs into warm water so as to keep warm before putting into the sauce.
Cheese Sauce
1 can condensed cream of
mushroom soup
1⁄2 cup milk
2 ounces mild cheese
Empty the cream of mushroom Soup into
1 clove garlic
1 medium size onion chopped
3/4 cup boiled ham or prepared
ham loaf
1 can condensed tomato soup
I teaspoon sugar
Cook the very finely sliced garlic and chopped onion in the
a saucepan and stir cooking oil. until soft, about 10 add milk and finely minutes. sliced or grated chcese.
well, then
until the cheese is melted.
the cheese
Then add ham cut in Heat narrow strips about 4 inch long, Pour cover and cook slowly for 10 more Add the tomato soup sauce over the hot minutes.
and sugar and cook until flavours are well blended.
hard-cooked eggs.
Serve in a spinach ring
a rice ring, of you prefer.
-
or
And then, of course, there is omelet. We all have dür favour- ite way of serving it. Here's mine all fixed up with a zippy sauce and fit to set before a king.
6 eggs
The Omelet
11⁄2 teaspoon salt
Pinch of pepper
3 tablespoons water
2 tablespoons butter
Beat the eggs until well mixed; then add seasonings and water and mix again, Melt the butter in a yan and place over a moder- ate flame. Pour eggs in pan and as the omelet cooks, Lift the edges and tip the pan so that the uncooked egg flows under the cooked portion of the omelet. When bottom is browned, put three tablespoons of Ham and Tomato Sauce in the omelet and fold over or roll. Serve omelet on a platter or plate and put more Eauce over or around it. Serves
DREAMI
KITTY
(Hislensed by The Ball Bondiente, Ind.)
"The "buglo""call may, be mugle to some of the fellown' ears,' 'says the ɑgay young blade, "but to him. It's just a lot of jarring notoo."
OFF THE RECORD
STOP
SENATOR PHLUGG
ED REED
Sonny. I'mi
Here's Luck
By ED REED
erventionlot!"
EWO BEER
Tel. 30311