2
THAT WASP WAIST
Is It Coming
Back
Again?
Tis curious how fashions in figures change. One year we are all up Innd down as straight as a ruler, then before that season's outät is worn out, the fashion, makers come along and suggest we look like pouter pigeons.or Gibson Giris again.
Fortunately, these changes do not take place all at once, so that we have time to settle down and wonder wo should really like wasp waints again.
Most dresses this year are definitely waisted, and although none of us will consider the discomfort of tight lacing seriously, it is worth while con- sidering how we can get that fashionable wasp waist look with- out suffering.
It's not difficult, this illusion of a small walst. Broaden the shoul- ders with sleeves, At the bodice with a gentle curving line, raise the waist line an inch above its nar- rowest part at the back, princess fashion, gore the skirt out over the hips, and your waist will look Inchies smaller,
Graceful Fashion
It is a graceful, comely line. especially for evening wear, and a suggestion of a waist without undue emphasis on a long, full- kirted drens, as you see in the pleture, is as well sulted to the woman over forty as it is to the young girl in her late 'teens.
Another forty years ago fashion we can welcome back is a liking for ribbons,
On stately dresses of velvet one sees necklines outlined with rose. bud trimming made of ribbons, whilst strands of vari-coloured rib- bons, plaited or twisted, make most alluring sashca.
Gay Sashes
Bash ends I always think give a most graceful touch to a danco frock. They also give a note of galety which can be subdued or enhanced at very little per-
sonal expense.
For sobriety one can twist the dark colours together, whilst for inore festive occasions a gold or scarlet note may be introduced. Ribbon is not expensive, and Its decorative scope is wide. Flowers, loops, bows and plaits can all be ribbon-made.
Empire bodice, balloon sleeves and foulng skirt of this velvet frock emphasise the
slim waistline,
E
Can you make a
PICE pudding and ordinary boiled.
Rice with try usually exhaust
the average cook's repertory with rice.
Returned Anglo- Indians are often adepts with
Д
pllaff (or pilnu, or pllow: It de- pends upon your how nationality you spell it), but although always welcome a
Wo
risotto when we
at meet
а
restaurant, very few realise how it is to enyy make one home,
A
light
at
disli
eminently suitable
for
a summer luncheon when the
day is not too hot.
It makes an ad- mirable vegetable dish, too, potatoes
when
BOME-
RISOTTO?
RICE
Ambrose
Heath
gives
full
directions
MARY GRACE
The smaller sketches show the fashionable sash on a new velvet and taffeta frock and a lamé evening outfit with nipped-in waist- I'ne and bustle effcci.
To-day's Menu
BISMARCK Herrings
FRIED STEAK with young vegetables,
SUMMER PUDDING
YOU can either prepare Bismarck Herrings at home or γου
buy them ready made.
Surround the fried steak when it is dished with different kinds of vegetables in little heaps: for example, baby carrots and turnips, tiny new potatoes, green peas, broad beans or cauliflowerets.
Make the Summer Pudding with stale cake instead of bread if you can; it is so much nicer.
If Your Name is AMELIA
A woman pain!~
Symbol: ing a picture.
This name expresses romance of feeling, imagination, sym- pathy, and a tender poolla turn,
of mind.
Monday is your lucky day and the hour before sunrise and the hour before sunset are the most propitious, and the 21st day of the month holds the greatest promise If your name is Amelia. The colours that are most in NAMO Bro harmony with your white and silvery grey.
For your jewels wear moon- stones.
Your flower is the white pappy and your lucky number is 2,
SWEET AND SAVOURY SOUFFLES
MOGS are a necessity for the making
EGGS
of a couple, and just at present: they are both cheap and plentiful.
A hot soufle may be either sweet ar savoury, and may be cooked by baking or by steaming. A souffle is a very light dish, and to make it successfully, great care must be taken in the preparation, the cooking, and in the dishing and serving. The freshest of caps should be used, and ureat care taken that the measure- ments are exact, The cooking ahould be very steady, whether in a steamer, or in the ouch Quick or fierce cook- ing will not be satisfactory. When
turning out and dishing, be quick and delt in the handling, and use kot dishes and spoons for serving. The application of cold will cause the Bougie to fall quickly, and, cus- sequently toughen.
HE steamed souffle should be turn-
THE tume
and as soon as it boils put on the ld the rice has been fried, reduce this of the pan (or cover the frying-pan nearly to nothing and then add the with a plate) and put it into a slow stock, oven, or at the entrance to a hotter one, so that the stock is kept just simmerlog.
A touch of grated nutmeg in the seasoning of all these risottos will Improve them and the marrow is supposed to make the rice keep Or you could leave the pan, still separate, apart from adding a sublic
flavour. envered, on the top of the making sure that there is
gentle heat by putting an mat under it.'
stove,
only nsbestos
A little saffron can also be added, so that the risolto assumes a beautiful yellow colour when it is dished up. After seventeen minutes or so the And besides the mushrooms Light- rlee should be done and the stock ly fried pieces of chicken's liver
hre а common addition to times get a little dull; and it can be NOW here is a simple risotto. The ati absorbed. Now season with salt pleasant dish; tomato sauce or purce used quite by itself as an entree, or ingredients are:
and pepper and add the grated cheese. also.
Five or six
this
as an accompaniment to meat dishes, ounces of Carolina rice; two ounces Cook on very slowly, stirring all the E unconventional will see in this such as veal, lamb or mutton cutlets, of butter; a medium-sized onion finely
time, for two or three minutes, add dish an opportunity for adding. sausages, and so on.
chopped; a quart of white stock; three the chopped mushrooms which you many different garnishes: prawns, or four chopped mushrooms (which have tossed in a little butter, and lobster and crab, for example, but could be omitted) and about an ounce serve with more grated cheese this is more in the nature of n pilaff
than risotto. -
of grated cheese, Parmesan being the handed.
best.
It can also be made into a more substantial dish by the addition of mushrooms ham, tongue and so on, TT must be remembered that the
Melt the butter In a frying pan or risolto must in every case first be fried, and it should not saucepan, add the onion and let it VARIATIONS of this are as follows: ber are to see that the rice is cooked
rice for
Arst be washed, or the frying will be fry until golden but not at all dimcult.
browned. Then add the rice ord keep stirring with a wooden spoon Onion, also always, accompanies a risotto, and as a general rule white for a couple of minutes, when the stock is used for cooking it. The rice should have become a sort of stock made from a carcass of a roast dead milky-white, but not browned chicken is excellent: otherwise a few at all.
raps of veal and veal bones 'can be
butcher,
bought quite cheaply from the Now add a
murrow
But the principal things to remem→
In stock (which is all absorbed by t Add to the onion when you are in the cooking and so flavours it) that trying it a little raw chopped beef the rice is separate and not a soggy and add a glass of white mass, and thint the risotto is well and wine to the stock before it is poured rather highly seasoned. on to the fried rice. A little butter
It is a good dish and olen a novel can be added at the last minute with one for one's friends who have lon the cheese, if liked...
passed the rice pudding age. Try It on one next time she calls. It doom't laks long to make and you can't go wrong!.
Or, if you prefer, add half a wine. quart of the stock, bolling, let it come gently to the boll, glassful of sherry or marsala after
should be sent to table Iri the dish in which it has been cooked. If this dish is of fireproof elny, or of tin, fold a hot table napkin round. If of fire- proof glass, stand in suitable con- tainer, or on an entree dish.
Paper cases may also be used for the small individual cases if they are to be baked. To prepare a mould, always grease very well and, I to be turned out, place a piece of paper greased, and cut to the exact size, in the bottom. A piece of
strong white paper should be folded round the out- side, to raise about three inches above the top of the mould, and tied firmly with string. This provides for sup- port when the soulle rises above the top of the mould. Also for steaming. a plece of paper, cut 1 inch larger all round, than the top of the mould, and well greased, should be prepared. This, placed on top when cooking, prevents the condensed steam from falling into the soume. When steam- Ing the water should boil, steadily and evenly, all the time the souffle is cooking, and do not disturb it until it has been cooking at least half an hour. The rising should be quite steady, Quick cooking will make the souffic course and spenity. The time for cooking varies, of course, with the depth of the mould.
When souffle is turned out or removed from the oven, waste no time in serving it-Thero is always.... a certain amount of collapse, which is unavoidable, owing to the contact with the cooler atmosphere, but the more steadily It is cooked, the less the shrinkage.
a baked souffle, the prepara- For a ion of the mould is the same as for steaming, except that the pieces of paper for the top or bottom are not necessary. The oven heat should be brisk, but not fierce, and the time for cooking varies, according to the size and depth of the mould, but the average time is about 30 to 40 minutes for a reasonable souffle. It these directions are followed, the souffle should, not present dieulties too grent for the sensible housekeeper, and there should be no necessity to regard the cooking of a souffle with the amount of awe and diffidence that are usually given to this dish.
Vanilla Soufics
Ingredientet lax. flour. 15 butter, yolks of exs, whites of eggs, los, sugar, 1 gil milk, vanilia, canoner,
Blethod: Melt the butter in
saucepan,
lir in the Bour, off the fire. Cook alightly. then allow to cool. Add the milk, stir until boiling, then wild the sugar and vanilla. Best in the yolks, gradually. When cooled slightly full in the sily-boaten whites of wxs. Pour Into the prepared soulle meld and cover with greased paper. Bwam, ne- rording to instructions for 30 to 35 minutes. Turn on to a hot dish and serve immediately, with a suitable sauem.
Custard Soufle
Ingredients: 2 tablespoons butter, 2 table spoons sugar. 2 tablespoon finur, 1 cup milk, 4.
Method Sead the mlik in n double sauce- pan. or Jug, Mix four and buiter together, and dit gradually, to the bolling milk. stirring all the time and nook well for '& minutes. Hent sugar and yolks together. Pour on to them the milk and four mix. ture, stirring constantly, Stand walde rool, then fold in the stifly-bouten wirites. Four Inta # prepared soulle mould and haker an hour. Serve Immediately it taken from The oven.
to
1:0
Fruit Soufle Ingredients: Any kind of felt use, treat, child of may preserved or stewed, drain, from the syrup before ning.
Hethod Rub 1 cupful of fruit polp through love, Sweeten to laxta and make hot Fold Into It. the my-benten whilles' of three eye and beat well. I'our into a graan! Arproof ginss pledlah. Bland In x alls of hot water, and bake In a moderato aven unl # and lightly browned. Serve Immediately, with custard made from tha yolks of rugs and milk, or a sauce made of the frul Jules or ayrup.
Prune Souffle
Ingredienta. 18 in 20 larka soft prines tablespoons custor mugar whites of 0 cars. -Mothed Boak pranes for 24 hrs up if soft, do not soak, Cook In aufhelent wailer Lo Junt cover them, until tender, Drala away Ure ikur, stone, the pruter, and beat or much them to a pulp. Beat whites of. exe very atinly, and sugar and best well- then add the prune palp and beat In well. I'our Inta fireproof atas pledlah d stand to a düh of water. Bake about 20 minutes, In moderate oven. Berva“ imape- -dindely it is taken from the oven,, with k
custard made from the yolks of extR.
THE HONGKONG TELEGRAPH, WEDNESDAY, DEC. 16, 1986)
Only a few more days left. for your Christmas shopping WHY NOT SHOP AT GRAY'S
20%,
with an advantage of
DISCOUNT ON ALL MERCHANDISE
FROM DEC. 17 to 24 INCLUSIVE.
- GRAY'S YELLOW LANTERN SHOPS
Gloucester Hotel! Bldg.; Tel: 27424
GET READY NOW
The Christmas Social Season
will begin and the smart Men and Women will be
ready for it with a freshly
cleaned and pressed wardrobe. Garments that have been packed away for any length of time. need the freshening treatment of "ZORIC Drycleaning to look their best..
THE STEAM LAUNDRY CO.
KOWLOON WORKS .HONG KONG WORKS
GREAT
Telephone 57032 Telephone 21279
X'MAS SALE
M-me D'OBRY'S HAT &
GOWN SALON
15-19, Queen's Road, Marina House MEZZANINE FLOOR
DISCOUNT 10% to 30%
ORDERS TAKEN
NEW REX, PARLOPHONE, BRUNSWICK, DECCA RECORDS.
8886
Poter's Pop Keops a Lollipop Shop. F.T. The Cuban Cabby. Rumba
8893
Rosa Marie. Song Indian Love Call
F6126 Two Hearts Divided
My Kingdom for a Kles F6132 Old Sailor. F.T.
Nun Yuff & Sun Yuff. F.T. F6096 My Red Lotter Day. F.T.
2287
2305
I'm in a Dancing Mood. F.T.. When Did you Leave Heavon Doop Shadows
The One Roso. Waltz
Secret Rendezvous. Waltz
Jack Paynes Band. Jack Paynes Band..
Gracie Fields, ...Gracio Fields.
..Dick Powell. Dick Powell.
.Ambrose & Orch.. ́ .Ambrose & Orch.
Ambrose & Orch.. .Ambrose & Orch.
Frances Langford..
Frances Langford.
Victor Young's Orch. Victor Young's Orch.
TUNES from "SWING TIME” on ALL MAKES (The Way You Look Tonight, Bojangles of Harlem), (A Fine Romance, Pick Yourself, Up) (Never Gonna Danco).
+
CHOOSE YOUR CHRISTMAS RECORDS
NOW..
TSANG FOOK PIANO COMPANY, Marina House, 19 Queen's Road, Central. Tel. 24648.
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