Page
HONG KONG DAILY PRESS, THURSDAY, MARCH 8, 1934.
MORNING
NOON
NIGHT
*
FOOD VALUES
·for
ECONOMY
SAFETY
CLEANLINESS
MOFFAT COOKERS ARE
BRITISH
MADE
The World's Standard
SHEWAN, TOMES and CO.
NATIONAL BANK
BUILDING,
8, DES VOEUX ROAD, CENTRAL..
WHEN CASTORS COME
OFF!
"After years of use the castors on Iron beds sometimes fall off. The sharp metal end unprotected by a castor will soon tear a carpet or schatch linoleum. It is quite an easy task to replace the castor. for they are usually held in posi- tion by a split ring.. When that 1s opened and 'withdrawn the cas- tor is easily slipped off from the spindle of the bed-leg. You can buy fresh castors from any iron- mongers, but be careful to take the old que as a pattern. This is especially important when a table castor goes. If the castors are of different sizes the table will rock.
When a castor comes off a chair or gets wobbly," it ought to be put right at once. If the castors are of the kind that screw into the base of the leg. they work loose because the holes have be- come too big to grip the screws. The best plan is to take the cas- tor right off, plug the holes up with wood, and then replace the castor in such a position that the screws pass through fresh holes. If the heads of the screws have become worn, new screws should
be used.
SMILE AWHILE
"Well, my man" said the Doc-. tor completing his examination of a spiritless travesty of a man, you are suffering from a chronic complaint."
"Yes, I know, Doctor, but don't speak so loud, she is in the next room."
SMILE AWHILE
A newly-married couple were entertaining and among the guests was one whose conduct was rather flippant. At supper he held up on his fork a piece of meat 'which had been served · him. and in a vein of intended humour, remarked, "Is this pig?"
"To which end of the fork 'do you refer?" asked a quiet-looking, man sitting at the "other end of the table.
Pear Islalnd
For this you require a packet of cherry or red currant jelly, a small tin of pears, a little, cream and some angelica.
Select small glass plates, pre- ferably those having, a small "well" Prepare the jelly in the usual way and fill up the well in each plate with it, allow to set. Then put the remainder of the jelly into a shallow receptacle to set. Place half a pear on top of the jelly in each plate, cut a stalk and two small leaves from ange- lica, and palce in position at the narrow end of pear. Tint the top of the pear with little colouring. Put a little whipped cream in a forcing bag, and using a star for- cer outline the edge of the pear, Finish off the decoration by sur- rounding the pear with chopped up remainder of the jelly, when quite set.
Seek Value!
Value received is
GRNIAN FENITS
CANFRU
HILLSIDE CAUFORNIAM FRUITS
the
true. measure of
CALIFORNIAN FRUITS economy. The labels on these Canned Fruits are your assurance of uniformly finer quality.
Bole Agents:
Reiss Massey & Co., Ltd. Hong Kong.
Tel. No. 28007.
HONG KONG
Potatoes in Pies and Pastry
· Potatoes rarely make their ap- pearance in Hongkong other than as an accompaniment to ment. fish or curry, or in the form of fried "chips." But far some countries they are favourites in countless guises: These recipes, come from Germany:-
Potato Pastry Turnovers
oz. butter
3 oz. sugger
A little grated lemon rind
1 egg
7 oz. Potatoes
7 oz. Simpson's four
"
3 teaspoonfuls baking powder
Marmalade:
Cream the butter with the sugar, add the grated lemon rind, egg. potatoes cooked the day before and pressed through a steve, and the four sieved with the baking powder. Mix thoroughly. Roll out thinly, cut in small squares; brush over with melted butter, fill with a little marmalade. Fold the pastry over, pressing the edges together." Brush over with besten white of egg. sprinkle with
sugar and a hot oven. bake in
Serve the same day.
"J
Potato' Sticks Instead of turnovers, sticks as thick as the small finger and "about three to four inches long may be made of the pastry used in the previous recipe. Brush these over with yolk of egg. sprinkle with carraway seed and salt,
and bake in
hot a very
oven.
Potato Tart
4.oz, butter.
8 oz sugar
4 egg
13 oz. potatoes.
1 teaspoonful baking powder
1 dessertspoonful potato-four
grated rind of a lemon
1 pinch of cinnamon
2 oz. ground, almonds Jam
Lemon icing.
CURE FOR SHINY Your Beauty Problem beat them, with yolks and 1
NOSES
A shiny nose is a most unde- sireable possession, and even the most perfect of noses will shine brilliantly if it is left to its own devices.
There are three causes for this shininess. The first is indiges- tion; the second," bad circulation: "the third is using the wrong kind of face cream. But in most cases If you are badly" troubled with a shiny nose you may be quite sure it is due to your health, and the reason is either your tummy or bad circulation,
If the cause is the first one, you must look to your diet. Rich, oily foods are not for you-or indeed anyone. Avoid food of the starchy Lind, such as white bread, pot-. atoes, cakes, pastries, puddings-- and above all-sweets.
You should take a morning me- dicine which is mildly, laxative. such as a teaspoonful of olive oil · In the juice of half a lemon, or a dose of fruit salts.
An old-fashioned but very effic- acious medicine is this one. Soak a tablespoonful or raisins in the juice of half a lemon, and the same amount of water over night.
In the morning, drink'up the Liquid, and then eat the raisins, about a quater of an hour or so before you have breakfast. This is a real beauty diet, and it is al- so good for your skin in general You should make a habit of drinking six glasses of water a (day between meals, but no drinks with meals. Meat only once a day and then it must be lean tender beef or mutton, and not pork-- with plenty of green vegetables. Fruit should be eaten at every meal. I would also advise you ne- ver to touch stimulants at all.........
When bad circulation shines' through your nose, you must de- velop the habit of rising early en- ough to do at least five minutes' -quick, thorough exercising. They need only be quite simple ones, as forward bending' with arms up.. raised; bending from side to side; -bending backward; goose-stepping and" swinging the arms.. Do as much brisk walking as you possib-: ly can; never ride anywhere if you
have time to walk.
Easily Banished
Now for the third reason-face cream. Let it be one which is in- clined to have a drying effect on your skin. This rule should apply. "to any cream or lotion which you useumiuse · no preparation that has. too greasy foundation,
This ointment used externally will help a shiny nose:
Three ounces of refined chalk made injo a paste with one part of glycerine to two of water. Use it every night, and in the morning before applying powder.
``As a quick cleanser and skin tonic for use, after washing the
Hut Hands And Feet
I love dancing, but it makes my feet perspire so terribly. My hands get very hot, too. What can I day
First of all, see your doctor, for a slight internal disorder may be causing your trouble. Then there are several external treatments which will help you." At night, bathe your feet with soap and water, then rinse them in warm salt' water. Dry thoroughly and apply the following astringent
"
lotion,:
Tonic acid ..........2 drams Alcohol
3 OZS. Or if you prefer to, you can use a special ready-made per- ... spiration corrective which need only be applied every two days. This will also keep your hands cool and dry. As you are so fond of dancing, you will be interested in a new preparation for giving a light powder finish to your neck, back and arms. This is a stick of "powder jelly" which is sold in a neat little case. You simply pass the stick gently over the skin and rub it in gently. A Massage. For Wrinkles
have
I
several faint frown. lines on my forehead, but I want "to treat them before they become more noticeable.. How can I do this 1
You will if you take it in hand
Cook the potatoes the previous day, and rub them through a sieve. Put into a busin with the aleved flour and baking powder. Cream the butter ‘and sugar, and
white of egg, into the mixture "Add the grated lemon rind, cinnamon and ground almonds. Finally fold in three whites beaten very stiff. Line a deep plate with this and bake ina rather bot oven. Fill with jam and cover with lemon icing. This tart may also be served hot with a chaudeau (wine sauce). For a change, candied peel and some ground bitter almonds may be added.
-Potato Nesta
4 potatoes of even size 1 egg
1 oz. batter
A little milk
Salt..
Pepper
Parsley
H
Scrub the potatoes thoroughly and mark an oval through the skin with a sharp knife. Bake until soft. Peel off the oval on the skin and "scoop out the potato, leaving the skin shell quite empty. Sleve the potato and milk with the butter, seasoning and a little, beaten egg. Beat thoroughly until smooth.
Prepare a savoy hab and star pipe. Put the potato mixture into this and fill the potato shells, decorating the top with small stars of the mixture: return to the oven to reheat, and
garnish with parsley,
early realise how simple the Three Ways with Fish
treatment is, compared with the treatment of deep-seated wrink les that have been neglected!
All you have to do is to work in a nourishing cream daily, with a smoothing massage movement. Place the tips of the fingers on. "the temple and draw them lightly
across
the forehead." the right hand moving from left to right, and the left hand moving from right to left. The lighter the massage movements, the better it is for the skin.
face, this lotion will help shini- ness..
Tincture of benzoin. ounce Tincture of vanilla.. 1 ounce Rose water
.. 4 pint Mix the bensfon and the vanilla, then add the rose water,, drop by drop. Bottle it, and shake the bottle before using it,
If your skin is very shiny you could make a larger quantity of this lotion and use it as often as possible during the day for about a week.
A few drops of tincture of boz- zoin or eau-de-Cologne in rinsing water will help to remove shini- neas. Or after your morning rin- se, rub your face over with a slice of lemon, letting the nose have some extra rubs, is another home- ly help. S
All these external treatments, however, will only be effectual if proper attention is paid to the inalde" part, so please begin to cure your shiny nose from within,
V
1.
Fish With Lemon Sauce For 4 people. Wash 2 lbs. any white fish in salt water, diy and cut in pieces. Put 14 breakfast- cupsful of milk and a small onion in, a pan and when almost boiling add fish. Simmer (do not boll) until Esh is tender about 10 mins). egg, add to it juice and rind of Remove fish and onion. Beati
1 lemon, add to milk. Star over fire till it thickens, but do not let It boil. Add salt and pepper, pour over fish, decorate with chopped parsley. Delicious either hot or cold.
"11. Savoury` Fish Flan For 4 people. Butter a ple dish, lay in 2 lbs. Allets" of any white fish, season with salt, pepper and lemon juice. Melt 1 oz. butter," fix in 2 teaspoonsful flour, 1 tea- spoonful chopped parsley, 1 tea- spoonful curry powder. Work in 2 beaten eggs and 1. pint of milk. 'pour over fish, stand ple dish in tin of water to prevent custard. curdling and bake in moderate oven till fish is tender (about hour).
111. Fish Salad
For 4 people. Free 2 lbs, cold steamed fish from skin and bone, Break into small pieces. Lay a foundation of lettuce in "malad bowl, pile fish in centre. Cover with may onnaise, decorate with finely chopped-- parsley and red pepper. Round base of fish az- range waterchess, diced beetroot and sliced tomato and cucumber, Serve very cold.
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SOLD BY ALL COMPRADORES
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A Spot of Cooking Tea-Time Favourities
Sherry
A spot. of cooking-sherry repre- sents a good way of making food. look expensive without a corres- pondingly extravagant outlay. A bottle of the culinary brand will last a long time, and confer dis- tinction upon quite ordinary fare. Exen teetotallers need not object to it, because it is not sufelently palatable to drink alone.
Who would have connected sherry with a rice-pudding? «Yet one of the most delicious sweeta it is possible to place before a guest is a cold one made from rice that has been parboiled the day before, and, after half the water has been poured off, finished in the rest with the addition of a dash of sherry. When tender, the rice is arranged in a ring round a puree of fruit and topped with whipped
cream.
In expensive "packet" soup bê- comes akin to nectar when a spot of sherry has been stirred in just before serving. And a clear con- somme that is often rather taste. less is definitely appetizing when this simple flavouring has been added.
It is an American idea to put a spot of sherry into the salad dressing in place of the vinegar generally used. Such A small quantity is necessary "that the practice hardly amounts to an extravagance. Particularly with sweet salads, which contain" ban- ana and apple, is the sherry dres- sing good. And the orange-salad, served with wild duck, lạ excell- ent with a dash of sherry added to the juice.
The jelly squares that everyone is using nowaday's become quite a different proposition when a little cooking sherry is added to the water in which they are dissolved. or the water can be omitted al- together, and the juice from tin- ned fruits substituted, the fruit it- -self being cut up and served
round the jelly mould.
Fricassees of turkey and capon. become very "party" dishes when the gravy is made with a sherry flavouring.
Savoury Boats
small Half a large - kipper, 1 hardboiled egg, 1 tea-spoon mar-
garine, 1 tea-spoon parsley, pinch, cayenne, butter toast.
Method-Half a kipper left over from breakfast may be used up for this dish. Take the flesh from the bones, chop it finely, and add to it a tiny pinch of cayepne; it is. very unlikely that salt will be re- quired, Moisten with the margar ine, and add the finely chopped parsley. Cut the buttered toast in oval, "boat shaped pieces, and spread thickly with the kipper
mixture. Make very hot in the. oven, and just before serving, sprinkle with finely chopped hardboiled egg. These are for four persons.
MUTTON
To Use up the Joint
Here is an excellent way of us- ing, cold" mutton or lamb: Take i pint of, gravy left over from the Joint; if you have not enough, make it up to the quantity by us- ing some" good meat extract, and a little water. Mix one table- spoonful of arrowroot or cornflour with a little cold water, add to the gravy also 1 teaspoonful of cur- rant jelly, a saltspoonful of 'mix-. led spice, a little chopped parsley, and some pepper and salt to taste.. Put it over a gentle fire and stir until the flour is cooked, then add a wineglassfull of red wine and put in some slices of meat, en- ough for four people, heat through, keep warm in a fireproof dish, and garnish with Tried bread. Mutton Casserole
This is a favourite dish in Shanghal Chop 11⁄2 ib, of raw neck' of mutton into small pieces and well dust with, seasoned flour. At the bottom of a casserole place half-cupful af water, 1. pint of garden, bottled or dried peas, 2 onions peeled and sliced, a layer of Brussels, sprouts, and peppër and salt to taste. Place the pre- pared muttom on this, and on top dot 2 oz of butter in small pieces.. Cover the 'casserole closely and as slowly as possible for two hours Serve garnished with a border of, coked and seasoned rice.
As a special treat for tea these two recipes will prove favourites with the family and show that good things are not difficult to make, "
First, lemon wafers, They are made with:--
402. butter, foz sugar, 1 egg, 8oz. four, the juice of a lemon,
and a few chopped nuts. Cream the butter and "sugar. add the beaten egg and sifted 'four, then the strained lemon
Juice.
Mix well together, then roll out on a sugared board."
Cut into thin strips, brush over with beaten egg, and ightly sprinkle with chopped nuts.
Place or a greased tin' and bake for ten minutes in a moderate oven.
Cocount Rocks - Cocount appeals to most chil- dren; "they will love these little dainties.
Mix together 7 oz. desiccated cocount, 6 oz. sugar and 2 tablesps. cornflour, add the beaten. whites of two eggs and a few drops of lemon juice and mix to a stiff paste.
mixture Colour half of the pink, then form into heaps, place on a greased tin, then bake in a slow oven.
JELLY JUMBLES
Jelly jumbles will be sure of a welcome!-
Cream together lb. sugar and 8 oz. butter. Add 2 beaten eggs. 10 oz. Simpson's flor, and 6. sweet blanched almonds, and mix' to a stiff paste.
Roll out in sifted into fancy
'
sugar, cut over shapes. brush with beaten egg, and bake in a
moderate oven.
GED OF
Each bottle
contains 2400 drops
af
Concentrated devour
CONTESTRON
THIS BORTER MEADO
101 or
YORKSHIRE REL
Greatly improves
LD WHOLESALER
ZASOLD W
bot and cold meats, ALL BACK HE
soups, fish, game, gravies, etc,
This world-famous Sauce is used in leading Hotels and. Restaurants everywhere.
Guaranteed to be made. from the finest ingredients, and is the most aconomical relish you can buy:
Yorkshire Relish
D-R-O-P-S DO THE TRICK'
Bola Agents:- REISS, MASSEY & CO. LTD.
A.P.B. 2