HONG KONG DAILY PRESS, THURSDAY, JUNE 7, 1934.
MORNING
NOON
NIGHT
FOOD VALUES
GIBSONA
SMART PRACTICAL MECHANICAL PERFECTION.
The Gibson Refrigerator is gracefully proportioned and richly finished.
A joy to own and a pleasure to use.
On Sale at the SOLE AGENTS -
Its price is attractive too !!!!
SHEWAN, TOMES & CO.,
National Commercial Bank Building,
To Aid Your Chic
Ice House Street, HONG KONG.
White mackintoshes are fas- hionable, but many are not so white as they once were. Owners will welcome, therefore, a clean- ing tip from Miss Mary. Downey, of Tramore, Co. Waterford.
Try this method of cleaning the garment. It is a good one: Cut up two ounces of yellow soap and boil it in a little water un- tit is dissolved. Then let it cool a little and stir in half an powdered magnesia. Roll into a ball and let it harden.
Wash the mackintosh with this soap, using a nail-brush for the- 'soiled, parts. "Rinse put the dirty soap and dry with a clean cloth.
ounce
of
Glass
Dlicate glas and china should be washed in tepid water to which little ammonia has been added then, alowed to drata in a rack until dry. Finally, polish with a dry soft towel. To loo- sen a glass stopper which has become. Armily fixed rub a little ell round it and place it near a. fire. Tap the stopper lightly and it will come out easily. When two tumblers have become fas- tened together, one inside the other, the safest way of diseng- aging them is to fill the inner glass with cold water and place the outer one in a bowl of warm water. The respective contrac tion and expansion which takes place will free the tumblers, A strong cement for mending bro- ken glass or chins is made by dissolving some shellac in sufici- ent spirits to give the consistency. of treacle.
LORD CARDINAL'S
NIGHTCAP
This punch is called The Lord Cardinal's Nightcap and is taken from an ancient still-room re- cipe book.
:
Stick a large orange with twelve cloves, and roast till the skin be- comes dark. Put in a small stew- pan half a pint of water. an eggspoon of powdered mace, and the same quantity of each of the following spices:-ginger, cina- mon and allspice; also the thinly pared rind of a lemon. Ball for half an hour, strain and add the Juice of a lemon, ilb, of powder- ed sugar, the roasted orange, and. a bottle of tawny port.
FROZEN CHOCOLATE PUDDING Stir the contents of one pack- age of chocolate pudding into the contents of one 6-ounce can of evaporated milk. Add cup of water and cup sugar. Bring to a boil for one minute. Cool and add 1 teaspoon vanilla and cup whipped Cream
Pour into refrigerator trays and freeze, stirring several times in the process.
LIME FRUIT SALAD
1 package lime gelatine.
1 pt. boiling water.
2- tap, vinegar..
cup walnut meats, broken.
1 banana finely cut.
1 orange finely cute Dissolve gelatine in bolling water. Add vinegar. Pour layer of clear gelatine mixture Into ring mould. Chill until firm Chill of remaining gelatine mixture. When slightly thicken ed fold in nuts and fruit and add
CREAM OF CARROT SOUP
Readers' Recipes
Lemon pudding is light and is a delicious and appropriate sweet. to follow a substantial mesi ple. Cream together the weight of one egg in sugar and butter (or margarine), add the same weight of sifted sell-raising flour, and the beaten egg. and beat well until the mixture is light and creamy. Then stir in the grated. rind of a Temon and a few drops of lemon essence, and steam the pudding "in a-greased mould for. an hour: A good sauce for this pudding can be made by bolling" two ounces of sugar and the grated rind of a lemon with a breakfastcupiul of water for five minutes. Blend a teaspoonful of cornibur with the strained juice of the lemon. add this to the sugar and water, and, boll up
Prepare enough" tender young carrots to make two cups of small cubes. Cover with enough water to boll gently until tender. Add ane medium size onion, two ta- blespoons of butter, one-half cup dried bread crumbs, three cups bouillion (meat or chicken), one teaspoon salt, one tablespoon su- går, one cup top milk or cream. Cook the onion slowly in the but- ter for five minutes. Add the crumbs and boullion, the liquid off the carrots salt and sugar and simmer 20 minutes."Add car- » rota and cream Reheat to ball- ing
LIVER: EN CASSEROLE
1 pound calf or beef liver (cut thick) - 2 large onions, green Out Liver pepper, 1 stalk celery.
again.
Cooked Complete
A cookery tip from Mrs. Black, of Hillingdon, that will save both time and temper:--
There is nothing more dilen- cult than to serve, without break-. ing it, a cauliflower, and so in my opinion making it look most unappetising.
To avoid this I wrap my cauli- flower in a square of butter mus- "Ein. tying it corner to corner, with knot at top. I then put it Into boiling salted water, and, when cooked. I lift it cut with a fork leaving it to drain in colander, and the cauliflower is complete, just as before cooking.
WARM WEATHER
HINTS
Baked Ham
Here is one
way to prepare baked ham and a way you'll tes- tify has much to recommend it, once you've savoured its delicious, melting goodness."
10-lb. ham
"4 qts. cold water
2 bay leaves
2 onion allces
12 whole cloves
Wash the nam thoroughly and add the rest of the ingredients.. Cover and cook very slowly for 4 hours or until ham is tender when tested with a fork. Remove ham from the stock and cool un- til it can be handled." then re- move excess fat and cut off the rind.. Cover with the following. mixture:
Sugar Mixture
18 whole cloves
1 cup dark brown sugar 1 cup spiced peach Julee Stick cloves in ham at regular. intervals. Spread with the sugar and add juice. Cover with lid and bake 15 minutes.
EGGS SOMERSET
Eggs Somerset are delicious and unusual. For this three hard cooked eggs, sliced; one cup of tomatoes: one-third teaspoon pa- prika, one-third teaspoon salt; one teaspoon chopped onlinx: one · teaspoon chopped celery; one- third cup grated cheese: one third cup crumbs and one-table- spoon butter are mixed and pour-
in cubes. Dice onions. Heat ba can, grease in pan, add liver and onions and sear then put in Casserole. Add green pepper and celery. Now pour a can of tomed into a baking dish. "Bake to soup over all and add 1 can of water. Season to taste. Bake for 30 minutes
· JELLIED CARROTS AND PEAS
1 pkg. gelatine, lemon favour.
1 cup boiling water..
1 cup vegetable stock or cold
water.
3 tbsp. vinegar.
tap, salt
tap, paprika:
1 cup carrots, diced
1 cup of fresh cooked peas
(or chopped string beans) Dissolve." gelatine.... in: bofting: water. Add stock vinegar, salt When and paprika Chill slightly thickened fold in veget
to firm layer in mould. Chillables Turn into moulds Chill
until frm Cover with remain until firm
ing clear gelatine mixture. Chin again until firm. Serve with; mayonnais
Other › vegetables in die sÜZLE proportion as the above recipe
may be used if desired?
20 minutes in a moderate oven. Serve in the dish in which they were baked. Serves three. SCRAMBLED EGGS AND MEAT
3 tbs bacon fat 4 eggs, beaten
3 tbs, milk P
cup cooked diced meat.
2 tbs. chopped onions
2 tbs. chopped celery.
tsp. salt
4 tsp. paprika
Heat Tat. in frying pan, slowly add eggs, milk and meat. Cook slowly and stir constantly until mixture thickens. Add rest of in- gredients and cook two minutes.
POACHED EGGS
Beat egg whites stift. Have ready as many slices of buttered
as there are persona to i
Make a nest of
enegg
on each slic this drop a little butter and the
From A Tin Of Peaches
Peaches figure promineritly in favourite hot-weather sweets and are always welcome when the ap- petite is jaded. Try these re- cipes.
With Rice
Wash a gill of rice and cook in boiling salted water until tender; then drain.
Line & mould with rice, and in the centre put a pint of drained sliced peaches, sprinkled with two tablespoonfuls of caster su- gar, add a tablespoonful of butter cut into little pieces, and eight tablespoonfuls of made.
Cover with rice and bake for 25 minutes
oven. in a moderate When cold turri as and serve with a sweet sauce.
Macaroon Souffle.
Beat two egg-whites until stiff, then stir in six tablespoonfuls of caster sugar. Rub some dry macaroons through a sieve and fold in a gill of crumbs, and half a pint of peach palp-made by rubbing peaches through a strain er. Add two teaspoonfuls of;ie- mon juice.
Fill the bottom of a soume diah with sliced peaches, put the meringue on top, and bake in a moderate oven until firm, serving as soon as possible.
Peach Pis,
"GARDEN FRESH"
`BEAULAH-COOKED PHAS "ARE ALWAYS
***GARDEN FRESH”
BECAUSE THEY ARE PACKED
AS SOON AS PICKED.
ORDER SOME TO-DAY
BEAULAH'S COOKED PEAS
Agents
LINCOLNSHIRE.
REISS, MASSEY & CO., LTD. 7. Queen's Road. Central.
“RICKSHAW BRAND
CELEBRATED
CEYLON TEA
SOLD BY ALL COMPRADORES
LABURDIED TO GOLD MEDALS
FOR, PURITY, STRENGTH
AND FLAVOUR...
For china
Sole Distributore-
Hints From Everywhere
and
packing glassware there is nothing better than barrels. Place a pillow in each end, and line the sides with strali cushions and blankets. Crumple paper and wedge it, inte every space.
Fragile china should be packed in sawdust.
The Chinese, have an excellent method of packing their finest glassware. They dip each plece in cold water, and while it is still wet they wrap it in tissue paper, put on with a twisting motion. It is then packed in excelsior of crumpled paper,
એઝામિના
DAVIF, BOAG & Co., Ltd.
The..
LADIES!
Have your Hair Waved
by hand by. our Expert Barbers.
Excellent Results. Moderate Prices. Every Satisfaction. THE FAR EAST HAIRDRESSING SALDON.
Fr
48, NATHAN ROAD, Tel: 67707. Manager: AHLIU.
damp paper clings to the glass Some Ways Of Serving
and thus prevents the pieces from slipping. ...
Narrow strips of paper pasted diagonally across pictures and mirrors will help to break up the vibrations.
A good packer is known by the "way be packs books. Close pack- ing breaks the bindings. It is best to stand the books on ends as in a bookcase: Do not use large boxes for books: they are easier handled in small ones on. account of their weight.
And be sure to label all boxes and barrels.
Label each box on its front edge with a brief summary of the contents, or you will have to dislocate the whole pile. when you want to 'get something out."
CINNAMON TOAST
Cinnamon Toast for afternoon tea. Cut your bread into rounds about half an inch thick, toast crisply, and well buttered. When the butter has soaked in, sprin kle
over each plece, cinnamon and then castor sugar. Pop back : under the grill for a few minutes
and serve hot.
A sprinkle of cinnamon in milk puddings gives a delicious flavour, and the same quantity in any herb sturing, as for veal, tur- chicken imparts · 2
or
piquancy.
Fill a piedish with sliced or halved peaches, cover with halt agil of their syrup and a des-key, setspoonful of lemon juice, and cover with short crust, mixed with milk. Bake in a hot oven for 15 minutes, and serve with cream,
Peach Conde
Wash four ounces of rice and cook until tender in half a pint of milk. sweetening with two, ounces of caster sugar. The rice should absorb all the milk Put in s pledish and cover with hal- ved peaches AMANO
Make a meringue with three egg whites and three ounces of caster sugar, and put in the oven to brown,
unbroken egg yolk Sprinkle salt over the top and place in moderate oven until the egg is seb
DREAM ALE
pint of vanilla ice to the contents of one bottle of ginger ale. Shake
and serves
A quarter of a teaspoonful of cinnamon in glass of hot milk on going to bed quickly relleves and disperses a cold! So granny's Larder always contained a tin of cinnamon (in powder).
EYESORE REMOVED
If you have several sult-cases and fat dress-boxes that through lack of cupboard space have to live in your spare room, it is a good plan to stack them neatly and place on top a piece of board. cut to the size of the largest. A loose cover to hide the top and three sides of the pile may be made of glazed chintz, creton- ne, or American oflcloth
This converts an eyesore into a plece of furniture, placed ben- eath the window as a window- seat
Apple
Baked Apple Curry.-Into greased balding dish slice two large peeled, cored apples in lay ers, sprinkling each layer with a mixture of two teaspoons of sugar and one tea-spoon of curry powder. Molsten with one table- spoon of water, dot the top with butter, cover, and bake in a good oven for one hour, then eat with pork, veal, duck, or ham.
Apple Boup Peel, core, and slice two large apples into one quart of soup stock, with a salt- spoon of pepper, three cloves, and a shake of cayenne. Cook till apples are tender, then rub through a sieve and reboil.
Apple Ririgs, cut a quarter of an inch thick and tried in the fat from zausages and bacon, make a jolly breakfast (with the sauages and bacon, of course).
..
"Apple Delight-Sweater one. pint of apple puree to taste, and stir in the well-whipped yolks of two eggs. Bake for fifteen min- utes, then "cover with meringus: made from the whipped whiter of the eggs and two tablespoons, of sugar. Brown the meringue and serve hot or cold.
Apply-buddingy-pie-You will see why we children christened it this way. Peel, core, and allce four large apples into a deep greased baking dish, Take two eggs, and their weight in each of butter, sugar, and tour. Cream the butter and sugar, add the dour and well-beaten eggs, and pour the batter over the apples. Bake for one hour in a moderate-
Oyen.
TOUCH AND GO
From Start To Finish Name Beer Sets The Pace
“ Wilh÷a stein ons a good song ringing party is sure to be.
you hope for provi the precaution
the beer that pleas Name Be
ible'an