A
THE CHINA MAIE, SATURDAY, MARCH 14, 1959.
WEEK-END KITCHEN
SWEET DREAMS
This interesting version of the two-layer technique in ingeric
14 Baby Doll nylon mistress wa Kenya ia Royal Albers Halt, London. It la printed porply sweet pers on white and' covered with a layer of kylen jerwcy koustyphoto.
WOMANSENSE
Pago y
AMBASSADOR So Feminine!
Alfredo's favourite
-dried cod!
By HELEN BURKE
NE of the many advantages of living in or near London ONE of advafood markets, and restaurants where one can buy and enjoy products from every corner of the world.
Shopping near home in the suburbs is practical but, often it is very dull. So make a point of visiting "foreign" market streets. It is great fun.
This week, my "ambassador" chef, Alfredo Vincent Albano, is Portuguese. I found him in his spotless kitchen, just off Piccadil- ly Circus, getting dishes ready for the evening service. The restaurant Itself, with its gay pottery, colourful dolls and table-. cloths and general decor might have been lifted from a setting on the coast of Portugal.
Along with me, 1 took Avis Bunnage, the "mother" in A Taste of Honey. She is some- thing of a cook and a pretty severe critic of the way we in the south cook-espeelally ash and chips.
to
When you think of Portuguese lood, the first that comes mind is salt cod. The Portuguese can do imbellavable things with it. Dried salt cod is not easy to come by in the suburbs, but you ean always get it in distrets where there is a continental population, especially in Soho.
Here is a
favourite dish in the chef's restaurant: Batalhau Estoril. For 4 to 5 corvings,
wash and soak 11b. dried salt cod for 12 hours, changing the water twice in that me, Drain it well end it is ready to be cooked. Salt is not given in the recipe but taste the dish before the end of the cooking to see if any is required. It sometimes ist
Pince the cod in a baking-dista with fish stock or water to come half-way up it. Cover with a very thinly sliced Spanish-type onion and a anety minced clove of garlic.
Skin seed and chop 1lb. toma- 100s.
Add teaspoon paprika and one tablespoon olive oil and· top the onion with the mixture. Bake for up to 20 minutes Ind fairly hot oven (400 degrees Fahr or gas mark six).
Meanwhile fry fairly thinly diced raw potatoes until golden brown on each side. Arrange them overlapping, round the edge of the dish, finish with a
good
sprinkling of freshly Soal overnight 416. haricot chopped parsley and serve. This beans in water containing a is borty and inexpensive dish good pinch of bicarbonate of for the family.
Joh
MUSSELS
In a few weeks, mussels will disappear pauli autumn comes again, so do try the Portuguese chef's wonderful way of serving them. I suggest that the garnish should first be prepared.""
roda. (Tho' soda makes all the difference, the chef told me. It certainly heatens the softening process.)
Well wash the soaked beare Cover them with cold water bring elowly to the boll and boil for 13 mutes.
Cut 1lb. to 21b, mixed dress- ed tript (honeycomb and plain) into 3-inch by 2-inch pieces, Dlee 2oz. fresh pork fat end gently try them. Add the tripe,
finely chopped large Spanish- type onion, a chopped clove of garlic, b. chupped skinned de- verded tomatons, # teaspoon paprika, b. small garlic Gently heat three tablespoons khurages cut into silces, 3 sliced olive oil in frying-pen. În it. carrots, a bay leaf and 3⁄44lb. raw very gently simmer together chicken. ib. Spanish onions, lib. dkinned and Bescoded tomatoes and two Add b. thinly sliced red or cloves of garlic, 1 chopped. green sweet peppers, preferably
red ones, three whole chillies and a bay leaf.
Meanwhile, boil encugh Patnu rice for 4 people, as for curry,
rach with
grain dry and separate.
Have ready two to three pints mussels, straped and washed with the weeds pulled out at the last minute. Drop them into a pot with a good deep lid and place them over a good zireng heat, with no eḍded quid.
In five to six minutes, the shells will have opened and, the mussels will be cooked. Laft them out. Strain the stock and reduce it a little over, heat.
taste.
Remove the chillles and bay leaf and odd enough mussel stock to cisten the vegetable garnish, Season it to Transfer the vegetables to heated serving dish, remove the mussels from their shells and place them on top and pass the rice separately,
TRIPAS A MODA DU PORTO Every country seems to have its own goot tripe dish. This one from Portugal is excellent and a very pleasant change from our own good, but colourless, tripe and onicris.
The leg and thigh, easily bought these days, will do. Ro- move the bones and cut the Besh into small pieces.
Turn over ail these 10~ gredients together. Add to the beans. Season to taste. Gently cook until the beans are ready.
With this inexpensive but Pulan very nourishing dish, rice, plain bolled na for curry, can also be served. The ri gredients given are for four.
(London Express Karpicu).
HOUSEHOLD HINTS
Melted butter with chopped Callfornia, walnuts makes a tasty topping for frozen cooked string beans.
Weigh the advantages of weigh sheets. Percale. sheets less than muslin, are less bulky, and are cheaper to launder. They are tightly woven, longer wearing and teel silky,
stains
To remove burned-on from glass ovenware, fl vessel with water to which 2 tuble- spoons of vinegar have been added. Allow to get overnight and wash as usual.
FEMININE AND~FETCHING, naw “kwan" colffures have a graceful look. Note the top puff that provides nóval luterest.
By JEANNE D'ARCY
DEAUTY Writers joined the grace of tho ewan's' folded Ddachion
for an wings and the filip of its tail oxclung show reachtly, when a Erest. designer. famed for his fabulous, hats, brunchod into
out
beauty business. Hard with ant withet hote wona his specialty, plus some- thing needed to show of both
Laco-framing face and
hat-
wore ap-
cosmotics These alled to creató a pale brand of beauty which the designer called his "Jane Austin Look."
It was quite a display!
SWAN STYLES
For daytime, "swan" hajrdos ivere, biztahed back and low with wing-like line. The top layer of hair W embed into spiral swirl and teased into a tëathor-light point,
PARTS AND BANGS
Some coltures had short, off- balance parts. Others showed bangs, or were combed back to emphasize a widow's peaks.
Pulls were prominent Hair Hairdos the showing were
puffed out in a variety of places created around the "swan" dilon top of the head, over one bouesto,
Why the swan? Bocause, said this deskenes, a symbol of beauty it's been through the agus. He found un- spiration for coltures in the
bar or over two
Despite yammięty in the calf- füren, they all had 'ome thing in common, fominbuty, Thou waa an old-fashioned chaşeni 'about threen that was most beguiling.
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