Page
$
KAIPING COAL
FOR HOME, FACTORY, & POWER HOUSE
HOME. FACTORY
AND
BUNKERS
THE HONG KONG DAILY PRESS, SATURDAY, FEBRUARY 9th, 1929.
THE WOMAN'S CORNER.
ENTER FOULARDE.
SMALL DESIGNS ON PRINTED SILK USED FOR
AFTERNOON FROCKS..
POWER HOUSE, TUGS &
LOCOS.
THE KAILAN MINING ADMINISTRATION DODWELL & CO., LTD., Agents, Hong Kong.
Parfumerie Rigaud
ÉTABLISSEMENTS RIGAUD, PARIS.
WHO'S
THERE!
"UN AIR EMBAUMB
Flacon de Luxe Grand Modele.
A Hygienic and Refreshing Perfume in great,
favour on all Overnes Markosta. OBTAINABLE FROM
A. S. WATSON & CO., LTD.
THE PHARMACY.
THE COLONIAL DISPENSARY
WING ON & CO. ·
THE SUN CO.
SINCERE CO.
AGENTS:
All Classes of
Ferfumes for
All Markets of the World.
VICENTE ATIENZA & CO.,
No. 34, NATHAN ROAD, KOWLOON.
TEL. K. 155.
The terrors of Sleepless Nights
THE slightest noise-a creaking stair-and your heart beats so violently that you wonder the whole household does
not hear it.
Nights of maddening sleeplessnesA, your nerves all an edge! Could any.
thing more effectively rob you of health and happiness than the horrors of insomnia P
Your nervos are frayed and exhausted -starved for lack of nerve-restoriag nourishment. Avoid drugs Natural sleep comes only from feeding the
nerves.
No food beverage has ever been known to equal" Ovaltins" for restoring and rebuilding the nerves. To this toany thousands of people from all parts of the world have gratefully testified and every post adds to the number.
:
.
In "Ovaltine" alone are the essential food elements and vitamins presented in a highly concentrated and correctly balanced form. The original 'and· exclusive process of manufacture ensures easy digestion and complete assimilation of every particle.
WHAT PAMELA IS SHEWING' FOR THE RACES.
Silk Foularde is by no means a new material, in fact. I think you will 6nd it in the pages of Jane Austin, but that does not make it
Ruffed White Pique Collar and Cuffs Add a Youthful Appeal to the Frock of Gay Printed Silk.
THINGS WE DO BETTER AT HOME,
(JY AN ENGLISHMAN JUST LÆTURNED FROM ABROAD.]
I have just
returned from abroad and have learned to appro ciate my own country. I would go any less charming or up to date. further. I have reached that state The intuence of several quite old of mind in which I am actually styles has been most noticeable off able to realise that there are many late, and fashion has woken up things, that we do better at home. once more to the charm of the The habit of muddling instend bustle, Jacobean embroidery and of sorting out the trafic seems to small printa. These small printa
are seen on a wide range of mate-) rial from jersey cloth to velvet and they are, perhaps, most pleasing of all on silk.
Silk foalarde, printed in typical small" Morris" designs, is one of the latest materials for afternoon wear, and I saw this week soma very attraétive examples of this ches Pamela.
This is for example, a frock of black foularde printed with a tiny leaf in beige. The wrap over skirt, which has a deep hem of plain black, is draped up where it crosses at the left hip, and the fall affect is repeated in the collar, a long surplice affair, having a sort of handkerchief drapery on the right side, which joins the line of the skirt at the hip.
White foularde is printed in a lotus leaf design of black and` red. The skirt is made on the cross of the material and set in heavily pressed pleats. The neck is afrang- ed with a cross over strapping below which appears a jabot- An- other very charming model is black with a green and white flower pat tern. Plain black is again used for the hem, and two loose tucks at the hip line.
Very attractive indeed is a frock of light claret coloured silk: The skirt is put on to a shaped hip yoke, and lace edged white georgette is used for the crisp looking collar, cuffs and jabot. A stitched belt. word at the normal waistline, with a small jewelled buckie completes: very charming dress.
Stone beige which is to be one of the most fashionable colours this spring is used for the cost dress with a wrap over skirt. The long line of the revere is crossed at one hip and secured by a buckle. An interesting little baaque gives the effect of a three-piece ensemble. to what is really a one-piece garment.
YOUR HOME AND MINE.
A PRUNE TASTE,
Dried fruits have an unappetizing eund. Aside from that they are very good. When properly prepar- ed they are plump and juicy and very tender, and can be served plain or with cream, or they can be in- corporated in a number of drecrts.
Probably the most widely used and the most universally disliked dried fruit, is the prune. Our in- difference, or aversion, as the case may be, dates from the early days when we were told they were good for us, and ate them from persua sion rather than choice. But any such antipathy can be overcome by a little doctoring up of the pruRCS.
Let the homemaker first discover where the weak point lies-whether the individual preference is for the tartness of lemon or the exotic spice note. Then let her make A Daw dish out of the prunes, by cooking them with slices of lemon, or with cinna mon stick and cloves.
All dried or evaporated, fruits should be first soaked in sugar
water, which must cover them thoroughly. Then they should be cooked until soft in the same water, with more sugar added, if desired. Let the fruit simmer, but not boil. In case the juice is too fluid, let it boil down after removing the fruit, and pour it over it again.
Stuffed Prunes,
If you want a very nice prune dessert, and one fancy enough for company, stuff the stewed prunca Prepared from malt, milk, and eggebet glaasen, pouring over them two with walnuts and place in tall sher- Nature's best restorative foods--and
or three tablespoons of prune juice. supremely rich in nerve-restoring Top with plenty of whipped cream. nourishment. Make delicious sprinkle with cocoanut and garnish "Ovaltine" your"good-night" berer-with cherries.
to combat successfully the worries and duties of the coming day.
age every night. You will sleep sound- Another guzat dessert can be pre- ly and wake refreshed and invigorated pared as follows: Drain the stew- ad prunes. Add enough water to the prune juice to make one pint and beat to the boiling point. Die- solve in it one package of orange- flavoured gelatin. Cut the prunes fine and remove stones. Beserve the stones from one cup of prunes, crack and save the kernels. Pour boiling water over the kernels to them, and cut fine. When the
OVALTINE
TONIC FOOD BEVERAGE gelatin mixture is cold, add the
Builds-up Brain. Nerve and Body
Ensures Sound, Natural Sleep
It is economical to purchase the large sized tímis.
"OVALTINE” RUSKS.
More appetising, easily digested and much more nourishing than ordinary ranks or biscuits.
[A.P.Z. 4]
Pruns Whip.,
For prune whip, cook not quite one-half pound prunes until soft. Remove the stares, add one-half cup sugar and cook five minutes or more. Let the fruit mixture cool.
BRIDE OR BRIDESMAID.
An interesting - bridesmaid's gown of silver Tame that was worn at a recent society wed ding, Rows of stitching, elabor- ate the belt and serve as bor- ders completed with embroidery of strass and pearls about the neckline. The cap is of silver pailletter with a fall of silver lace.
pruse pulp and nuts. Mold and servo plain or with whipped cream.
To make a prune souffle, mix one cup of cooked prune pulp, one- fourth cup prune juice and one-half cup bread or cracker crumbs. Add sugar and vanilla to taste. Stir well, then add one-half cup chopped nuts. Fold into the mixture the whites of two eggs, beaten stiff. Pour into a buttered baking dish. | Add to it the stiffly beaten whites Set dish in a pan of water before of four eggs, and flavour with lemon putting in the oven, and bake about juice. Put in a buttered baking thirty minutes. Serve with whip dish and bake slowly for twenty ped cream.
(Continued at foot of next column.)
A dance frock of orchid com- bines a chiffon upper section with a full flounce of matching: tulle set on a slightly stiffened skirt yoke which duplientes the pointed lines of the skirt. The bodice has a crataed surplice line. A large satin and tulle bow streamer is posed at the hip.
be a privilege enjoyed by police men the Continent over. can imagine nothing more satisfactory to the man with a grudge against the British one-way traffic system man to
Continental import a policeman, stand him on a little box, and leave him to it.
Cooking Abroad.
It has often been said that the average French housewife will cook a dinner for a family on what the average English housewife throws away. Believe me, she does, so do the house wives of Belgium, Ger- many, Austria, and Italy.
And it tastes just like that! It a month's motering the fol- lowing lunches were found without fail in every small town or village where we stopped. Belgium: Soup made with vegetables, fillets of a very inferior piece of beef, pommes saute served with quantities of fat, fruit, and cheese. Germany: A large veal chop or fillet of veal breaded and fried; pommes saute, "and a finely chopped salad, which
was usually rather good.
Veal, Salad And Veal.
In Austria veal again, with salad and potatoes, and in Italy still more veal, with shockingly cooked potatoca, inferior salad, and quan tities of spaghetti cooked in broth or served with pimentões or cheese. The soup in these three countries was invariably a thin white broth, rather greasy,
with
chopped pazaley sprinkled upon it.
van
In England, maligned as is the Average British Inn, there is usual- ly a substantial meal. The soup served in any English' inn is usual- ly good, the roast beef and York- shire, which the worst inn usually be relied on to give, is in- Variably well cooked and cleanly served. There is almost always à good if plain sweet, and there is always good. butter. Except in Switzerland; every bit of butter that was served was not nice to eat,
Drinks are cheap and good, it is true, and towards the south so is the fruit; but, then, one cannot live for ever on beer, wine, fruit, and fried veal,
Menus.
DINNERS-
Roast Lamb, Mint Sauce Baked Mashed Potatoes
Lettuce Salad Prune Whip
Swiss Steak · Rice and Cheese Souffle Asparagus Salad Molded Prune Pudding
Coffee
Beets
minutes. Serve cold with thin cus tard or cream.
THE
3
TRIUMPHANT stars of "7th HEAVEN"
win new laurels In this beautiful romance of an artist and "A Street Angel”!
JANET GAYNOR CHARLES FARRELL
FRANK
IN
BORZAGE'S
STREET WANGE!
WILLIAM FOX
PRESENTATION
LOVE RIVALS-one, a "Street Angel," dancing into his heart like a flood of sunshine, the other, a heartless, hardened singer, fighting, always fighting. Fate tossed them together and tore them apart in the greatest drama of human hearts ever unfolded on the screen !
AT TER
FINAL SHOWINGS TO-DAY
QUEEN'S At 2.80, 5:10, 7:15 & 9.20.
Two popular stars in a gripping story of love
and intrigue
CLAIRE WINDSOR
IN
WILLIAM HAINES
THE DENIAL
AT THE
FINAL SHOWINGS TO-DAY
WORLD At 5.15 & 9.20 only.
At 2.30 & 7:15–Chinese Picture: "Till We Meet Again.”
A GREAT STAR IN A GLORIOUS ROMANCE OF FLAMING HEARTS AND FLASHING SWORDS
BARDELYS The Magnificent
Starring
JOHN GILBERT
A King Vidor Production
From the famous novel by Raphael Sabatini
FINAL SHOWINGS TO-DAY
AT THE
STAR
At 5.15 & 9.20.
THE NAVY'S CHOICE
Coates
ORIGINAL
PLYMOUTH GIN
OBTAINABLE EVERYWHERE,
TUESDAY.
Thrills Galore
STAR
THEATRESAL
FOR ONE NIGHT ONLY
FRI, FEB. 15th
At 8.13 p.m THE
MACDONA PLAYERS
PRESENT THE
BECKY PHILANDERER
AT
THE QUEEN'S
By BERNARD SHAW,
Beaking Now Open at Koutrie's and Theatre.