COURT
Lo DRESS
S
O you had your first act.of tennis this season in the weekend - and everything la, wrong! Your servico-moro double faults than you like to admit. The back line seemed to be made of clastic and the top of the not a mag- net for your return balls.
by
Mrs.
Pittman
More than that, your dress looked na if it had never seen an iron, and that extra long side wave in your hair, that looked ao amort under your new hat, would fall forward whenever you raised your arm,
I know that "beginning of the season feeling far too well, but a little practice will put your play back to good form; and an even- ing's overhaul should put your court dress in order,
To look right and feel right gives woman confidence all through her 1110. And at no time is conf- dence more essential than when playing tennla.
Your mind must be quite free to concentrate on the game, or poor play will result. No stopping be- tween shots to adjust a slipping shoulder strap: to pull down a skirt which you feel sure has rid- den above your stip: to put right a sock which has worked 'under your heel, or to pin your hair back mord comfortably.
*
THESE things
must
իր
right at the be- ginning. If you want Lo win your sel.
B
"Bball I wear ahorta or
frock?" I hear you ask. But
there's more in
It than this. Tennis dress must be simple, easy to wear, and have a tailored, business-like air. No bits and pieces, please, to get in the way and put you off your stroke.
Frills are pretty in their proper place, but that place is not the tenuta court. Apart from the fact that tennis frocks spend a lot of time in the wash lub, and should therefore be easy to Inunder.
I am a sirong advocate of "no pleats" for, tennis. True, they look very nice to start off with, but what happens when you sit down? Deck chairs are no respecters of pleata
I speak from bitter experience, hav. ing at one time worn pleated shorts. Before a match I had either to stand up or sit on the edge of a hard seat.
The shorts I now wear are essentially 'practical, and can be easily washed at home. They are slightly fared, with a permanent crenae stitched down the front and back of each leg. They can bo either an all-in-one värment, but- toning up the side, or made as a two- plece.
+
MY
*
pleats" rule applies also to Trocks. A circu- lar skirt gives n practicni, slim line and keeps in order. Put your
O personality Into the bodica und collar-treatment. When buying your material bear in mind the hard wear it will have to atand, and don't choose a thin fabric which can be seen through Fine plque or an anti-crease linen are both fresh and practical for the court.
Take my tip, and have the material washed before it is made up. If it is. going to shrink, let it do so then, and you won't suffer later inconvenience. Buy a good quality; it will repay you by keeping fresh and white through the season
If you are going to make use of last season's outflk, go through it before the week-end, and try on the possibien. You may have put oni weight, and it would be disastrous to and that an underarm pali interferes with the awing of your service.
Now for a Inst lesson in the art of -acquiring confidence. Try your clothes on before a long mirror, then practise
the movements of rach struke. With the aid of a hand mirror, look at yourself from tho back, bending to pick up bails or to take a low shot. the shorts wearer.
This is important for
Now what shoes are you going to wear? This is a most importaut de- cision, for uncomfortable feet are poor partners in a tennis match. Light In weight, no heels, of course, and elther crepe or white rubber soles.
THESE are three musts" to bear in
mind when buying tennis shoes. The fourth is that they must it com- fortably, No tight toes or rubbing heels. And here's a tip to save blisteri and prevent that burning ache which comes towards the end of a long set-s try wearing hand-knitted socks Soft And thick, they help to break down Jarring on a hard court.
But don't wear phy-socks for. more than one
Perspiration day's play. tends to harden the wool which, in turn, can cause sore, tender feet, if not painful blisters.
By-tite way, if you blister, ensily, try.. dabbing methylated spirits on the soles of your feet every night for a fort- night. They will soon harden up.
Next, a few words about your hair. This must be kept in its place, for you can't very well tell a disconsolnie partner after losing a point that the wind blew your hair into your eyes at the critical moment.
The simpler the style of hairdress ing, the better for your looks and your play. If you use an, eye shade, you can wear one of those hair hels with elastic round the edge. If you prefer a ribbon, I suggest an invialble net. kept in place other with grips or hairpins.
course, you know that a hairpin should be hooked at one end to keep secure, but have you tried put- ting in two invisible intrpins together to form a lock? This grand tip was given to me by a hairdresser, and I must say It has prevented me from scattering pinn about the court, and saved me from the disaster of a not blowing In the middle of a sel
If you play tennis seriously, you are bound to get lot. even on u ceol day. And this brings me to make-up.. Take my advice and be eparing with the
· powder-pult and rouge pot on tenis
I
THE HONGKONO TELEGRAPTL SATURDAY, JUNE 6, 1984. :
Ready for play-fresh and cool
in their business-like outfits.
afternoons, or you won't look pretty when beads of perspira- tion begin to break through.
✩ *
For this reason, I recommend tennis players to abundan eye black (unless, of course, you use a waterproof mascara), for it is most painful it runs into the eyes,
After play, you'll slip into a Jersey or cardigan, so these deserve special mention, or you may fud yourself either too hot or not warm enough. I suggest one long-sleeved
W
SPRING
warm cardigan and a thinner one with short sleeves.. Have them buttoning all the way up so that you don't ruffle your hair pulling them over your head,
The lighter woolly will be suitable for summer, while the two can be worn together in cold weather. Contrasts are nice. For instance, the thick. cardigan could be in navy and the thin one in sky blue.
One last word, jewellery and Juging bracelets are taboo on the court. Take my advice and leave them at home, otherwise you will undo the effect of all you have striven to altain.
CHICKEN
́ITH bread sauce, peas and potatoes, a stuffed chicken will go a long way round a small family. And now is the time to serve it, for at this season fowl ja Inexpensive.
II the bird is already plucked and drawn, aluge it, then wipe it with a damp cloth. Take out the slnews and cut of the neck close to the body, leaving a flap of skin to told over the btek
Dip the legs in boiling water to re move the outer skin, fold the wings over on to the back of the bird, then stuff it with forcement made as fol- Iowa:-
Miix together 487. breadcrumbs, 207 shredded sulet 1 tablesp, chopped para- ley, 1 teasp. thyme, a pinch of nut- meg, half a teaspoonful leinon rind, a good pinch of salt and pepper. Add'n beaten eat and a little milk if neces sury to bind the mixture together.
Well-Trussed
Now to truss the bird. Hold it with the head towards you, pass a threaded. needle through the second joint of the wing. across and through the other Jolit.
Draw the string across the back to hold down the neck skin, and pass it through the other wing. The the two -ends Brmly together,
Next, draw the string through the back of the bird, near the full, pars ·
Two Ways to Serve It
it over one drumstick, catching in the tall, then over the other drumstick and tio firmly.
Sprinkle the chicken with scasoned flour, purit into a tin with some drip- ping, and placo greaseproof paper over the breast to prevent burning. Bakc for an hour, according to size, in n moderate oven, basting frequently with the gravy.
Ten-minutes-before-serving place- a few sausages on the bird to cook,
Poulet Casserole
To make perfectly sure of a tender meul cook the chicken in a casserole, Joint the bird, then fry with four rushers of bacon-in doz. butter, first beating this in n casserole. Pour over a pint of stock, cover with a lid, and heat slowly.
Meanwhile, Try a sliced onion, carrot and turalp with two or three mush- rooms, and, when the chicken is hot, add the vegetables to the casserole. with seasoning to taste. Bake mode-
for rately two hours. frequently basting, Uncover the casserole half an hour before dishing, so that chicken gets niedly browned,
Girls and Boys' Corner
Dear Kiddies,
Last week's roloured, Jia-saw puzzle wasn't no very chay, whạ [L? Some of you falled to piece the picture together correctly; others were a bit enceles, with the result that their efforts, were not very heat. But the colouring, generally, was regbly aplendid. The Juniors once again sent in some beautiful work,
After taking nge and nestries into scenuEL. I have decided that the beat effurt sent in by Senior was that of Som Mo-tak ingred 12), 87 Durham Road; whilst Irane Damund inzed B, 20 Jonian Hond. Kowloon, comes out on top amongst the Junior,
Will the winners cali at the Telegraph effice for their polzen?
Specially commünded for good work are Joan MacFadyen, Andrew Chos. Biargæret Chua, H. K. fill, Irma Xavier, Pamela Ho, Stefano Momo,, Jeanne Freeman and, Restion Karlet aniongst the Seniors, and Carb Sarragolle, Joseline MeCausland, Betty Houghton, Neva Green, and Diana Hosking
ngat the Juniors.
Stefano More-Barty to hear you haven't been well fately, but gind you are better now, Both sms and your younger brother, Umberto, did good work, but not quite rood enough to win a prize. Never mind; try again,
Celeste Marques--Sorry you haven't won this week. You didn't is the pleces together quite correctly; but the, colcairing was quite good. Keep in trying, Celeste,
Uncle Eddle.
STORY COMPETITION
Beveral children have asked me to run a Story Cuetest, my this week I have decided to do so for the; Beniors only. Junior readers. -[that in, renders under-ten, years of age). should not sitempt the Storz Contest, but khould try and decipher the names of the -towns in the pusale drawings on this page,
Now, you Honors, can you tìnhch, this littla. detective story in your own worda ti
Jeanne FreeTHAN and Arthur Fisher, Last week's winners,
thu
"Come?" whispered the, detective. "Z sex footprints on the deck. Let us his to wonder inle. Perchance the onlgirl then 'hidden theret
He grasped his extra-strong magnifying pinna und, followed by Timothy and their Justhful sleuth-parrot, Pimpin," he rowed
b.
When you have decided on an end to the lory, write it in not more than 200- WORSHI there is no need to rewrite the, beginntru of the story. Then, write your name, age and adres on your effort and send it to - Uncla Eddle (before 4 p.m. on Wednesday,
FOR THE JUNIORS
This week, there la to do a separate compalis Gus for the Juntors only. All chlidren' nisder ten years of age can compete. The four rows of pictures in the accompanying sketch make four well-known name places, by taking the fest letter only of each pizture,, Here is the answer to the first row, ne a vestides le (lantern), D (owl), N. (net), D (donker), O (onlor), N (ent), making LONDON,
You have to find the names contained in tha
"Aha!” prairied Jolly Jack, the great.A dafestiva, “ilera de a mystery that nexet other three rown, mako a neat numbered 11st, Lotool --What has happened la, the -Cap'n's | give your age, and send in entriem, to Unizle mange-rollar
"The AND danswared?" mullered Timothy, his assistant, “Vanished like: the morning misland how, they pre milejad?”.
Eldie, e/o Hongkong Telegraph," a to reach him not, later than pm, on Wednes day. Age and neatness will be taken into |account la awarding, the prizes.
CURRY IN THE
INDIAN MANNER
by Home Page Cook
One particularly good curry in 2 or 3 small onians, and fry in butter CURRY in the average called-
to a golden colour, with 2 chopped British household is sel- Muchli Ka Salun
eloves of garlle; stir in 1⁄4 a table- dom, in my opinion, a parti- or fish curry. A simple way to make spoonful of curry powder, and season this la just to rub some sliced fish with salt. Now add 1 quartered cularly attractive dish.
with curry powder and salt, let it tomato, 1 or 2 tablespoonfuls of hot But knowing how delicious stand for an hour, and then fry in hot water, add the meat and cook until Then cover with
all till golden brown. If you want
curry can be when served in to follow a more elaborate plan, mix well browned.
2 teaspoonfuls of ground onions with about a pint of hot water and sim- the real Indian manner and, i et flacly chopped chillies, a ten- mer gently for 1 to 16 hours, adding more water if the sauce appears top thick. Half an hour before serving · nud 3 or 4 tomatoes, peeled and finely chopped.
in addition, what a nourish- ing and economieal dish it is, I visited a well-known Indian res- taurant and persuaded the chef to tell me some of his culinary secreta, Patna Rico
One of the first things to learn is, of course, the correct way of preparing the rice which always accompanies curry.
Wash one cup of Painn rice thoroughly. In cold water sa na to free it from ali loose starch, which tends to thicken in bolling. and so to clog the rice. Salt should always be added to the boiling water, as other wise the rice, will be in- sipid and tasteless. Put the rice in a large saucepan of boiling water,
And from the
THE
HERE are a great many pen- ple who regard Indian curry as a dish not to be undertaken by the inexpert. Yet it is an tremely economical and nourish- ing dish easy to prepare.
*****
Seak Khabab
can be made with beef, mutton, or veal. Cut the meat, froc from bone and gristle, into squares of equal size' and mix with the following: 2 table. spoonfuls of mustard oil, 1 of ground anions, 1 of ground chillies, 16 a ten-
spoonful of ground ginger,
of a teaspoonful of ground garlic, of ground turmeric, 1 teaspoonfuls. of salt, 4 teaspoonful of ground coriander seed, and the Juice of 1 lemon. Let the meat stand in this for 14 hours. Then put the ment on skewers, brush over with melted butter, and grill. Serve this dish
minute the water is again on the full spoonful of ground turmeric, 4 of very hot with boll allow exactly 13 minutes. Then a teaspoonful of ground garlic, 2 ten- Chapati
put the rice on a xlove, pour a jug of
cold water over it, let it drain well poonfuls of sult, and a little oll. or Indian bread. This is made with and toss lightly with fork before Rub the sliced fish with this mixture wholemeal flour, worked to stiff serving, to break up any lumps, and let stand for one one hour. Fry dough with water, divided inlo Every grain will be separate, dry, in hot ofl.
and quite hot.
:
In addition to the rice, chutney in Ghost Ka Salun An important feature of any curry;
In the name of a delicious mutton Bombay duck or shredded coconut is also sometimes served.
You Spend Six Year Eating
How do you
HOW
occupy
your
A selentific committee at Nice have been finding out the answer for you.
They say that if you live to be seventy you will probably have spent six years in eating.
Talking will have accounted for thirteen years, sleep for twenty- three, and work (and/or plea- sure) for another twenty-three.
Hut your baths will have used only eighteen months of your time.
lumps the size of an egg, rolled out thinly to the size and shape of a pancake and baked on a girdle or on an Iron plate. Press with a cloth before removing from Whe
curry, which is quite easy to make, girdle, so that it fills with air, and Cut the meat in 2in, lengths. Slice punctures.
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