FROCK INTO FOUR
from Paris
Don't you hate the thought of always looking the same because you have not-at least I suppose you have not-as many Aresses as there are days in the year, or even in the week?
The chief problem, as far as I am concerned, anyway, la an evening dress. Now that Christmas time is growing near, all of us will have several occasions to dress after a day's work. -
To be perfectly elegant we ought to possess a robe d'interieur"-I mean a dress for home dinner parties—another one for the theatre or the night club, then another one for formal outings. And you don't want to wear the same clothes on Christmas Eve and on the 31st of January; do you?
Now, I have solved the whole problem, after · giving it a little thought, and having carefully looked through my wardrobe,
What I suggest is a black velvet gown (or, if you don't care for velvet, any heavy black silk will' do) made of two pieces: a skirt gently flouncing around your ankles and a closely fitted bodice which you slip into your skirt.
A very wide ansh carelessly attached in a bow around your waist, and, instead of shoulder straps,a wide piece of draped velvet, finish of perfectly that smart Parisian gown. (Picture 1.) You can have a bright green satin sash, and another one of pink velvet, and wear either of those according to your mood.
An old evening dress made of thick red silk (fancy taffeta is just as good) was matamor- phosed by my clever little dressmaker into that charming and young-looking bolero. (Picture 4)
I wore it over the velvet dress, replacing the draped velvet neck-band by two narrow shoulder straps, fastened on to the dress by hooks and hidden by the jacket.
And what do you think of that double- faced cape? Black on one side and deep blue on the other (that. lovely rather peacock shade of blue so fashionable this winter), it is most womanly and practical.
You can throw it over your shoulders on either alde or tie it around your waist or drape it in any way you please, thus entirely changing the appearance of your personality. (Pictures 2 and 3.)
After clothes, let's turn to the question of taking care of our looks. I have several methods of cleaning my face; they depend upon the time
I have to spare, and how lazy I feel,
A pinch of bicarbonate of soda in very hot water and a very pure soap can never harm your skin.
After having given it a good (but by no means rough) wash, wipe your skin gently, and then bathe it with cold raw milk. Leave the milk on to dry.
Wait a few minutes (during which you can brush your hair or your teeth, to lose no precious time), then take the dried milk off with a piece of cotton wool dipped into rose water. And now feed your skin.
For dry skins, very fresh lard is excellent. It will grease your skin beautifully. Keep it on for an hour or so. But I would never advise you to sleep with a thick layer of any grease or cream on your face. Wipe it off gently. Your skin wants aira it wants to breathe just as you do. So give it a chance!
Now I want to give you a hint on making chocolate bonbons.
Half a pound of chocolate, three generous tablespoonfuls of cocoa butter, and about two dozen cherries, preserved in brandy, you can buy from your grocers, are all you need.
Pour the cocoa butter over the chocolate, broken up in pieces, and put the mixture in a double boller. Lot it melt gently without adding any water to it. It takes quite a while. Stir the. chocolate with a wooden spoon.
When the mixture, in a perfectly smooth paste, add a little more cocoa butter to it and throw in the cherries, (nny kind of nuts will bo fuat na delicious). After sooing that they are all well covered with the hot liquid pusto; tako thom quickly out with a fork or spoon and expose them to the cold air. They will hardon at once, and goat a lovely glosay, brown appearance. i
HELENE GORDON
T
Hidd
You read about these clothes in the adjoining Paris column
Countess Morphy
suggests some delicious dishes for "casserole" or “old” game birds-these can be bought now..
artridge
in Casserole
HE addition of the ingredients such as vegetables, sausages, .etc., to "casserole" partridges makes them go a long way, and it is therefore not necessary to allow a whole bird or even a half bird to each person, as when plain roast game is served.
With Tunny Fish Sauce
This makes an unusual and good cold dish. The birds are, boiled till tender, and when cold they are carved and covered with a sauce made with 2oz. of minced tunny fish (in oil) 3 or 4minced anchovies, 1oz. of capers, the pounded yolk of 1 hard-boiled egg, to which sufficient olive oil and lemon juice are added very gradually-as in the making of mayonnaise-until creamy.
a la Normande
This is a dish that should appeal to the English housewife who has a liking for apples. Brown the birds in butter in a casserole. Chop 3 or 4 large apples and, also cook these in a little butter. Put layer of apples. in the casserole, over this put the birds, cover with the remaining chopped apples, add a few tablespoon of cream, cover, and simmer in the oven till the birds are tender.
Marinated
Here is a dish which hails from Sardinia and makes a delicious cold entree. The birds are boiled till tender in salted water. Drain and carve them. Put them on a deep dish and while still hot cover with a dressing consisting of 2 parta of olive oil to 1 of vinegar, a little salt and pepper, and 3 or 4 tablespoons of capers.. Let them stand in this marinade till quite cold.
With Cabbage
A most popular French dish this. As in the recipe for Partridge a la Normande the partridges are browned in butter or fat. Put a thick slice of bacon or gammon in a saucepan, and cover, with a layer of cabbage, pre- viously blached in boiling salted water for five minutes and well drained. Season with salt and pepper. Over this place the birds, with 1 large onion left whole, and 2 whole carrots, a few sausagos, mixed herbs, and cover with the remaining cabbage. Moisten with of a pint of stock, cover with buttered paper and a close-fitting lid and simmer in the oven for about 11⁄2 hours. To servo, put the cabbage in the centre of a dish, with the carved partridges over it, and garnish with the sliced sausages, and the gammon, cut into large dice. Pour over a little of the stock, thickened with butter and flour.
With Lentils
Brown the birds in a little hot fat, then put them in a casserole on
a few bacon rashers, sliced carrots, onions, mixed herbs, with a seasoning of salt and popper, and add about 1 pint of stock. Cover and simmer' very gently for two hours. Put the lentils in a sauce pan, cover with cold water and bring slowly to the boil. Then add a Boz, slice of gammon, 1 whole onion and 1 or 2 whole popper-corns and mixed herbs, and simmer for 16 to 2 hours
till the lentils are tender. To serve, drain the lentils, put them on a hot dish, place the birds over them, and strain the sauce over.
SARAH'S KITCHEN
ALPHABET
SARAH is a great believer in
ham as an emergency dish,
or in the efficacy of a piece of cold bacon. You never know, someone is she says, when suddenly going to drop in, and you can make so many delicious dishes with it.
For instance, these:
Scalloped
LIGHTLY
fry some bread-
crumbs. In butler and have ready an equal amount of cold, lean ham chopped up finely. Chop finely also four hard-bolled exits.
Sprinkle the bottom of a shallow fireproof dish with half of the bread- crumbs, and on these put a layer of half the ham. Spread over this a breafastcupful of good white sauce, then the rest of the eggs, the rest of the ham, another cupful of sauce, and inally the rest of the crumbs. Bake until the crumbs are brown. sauce should not be too thin, Ham and Vegetablo Pic
THE
The
i
HE other day a friend told me of a much simpler and more substantial dish.
Cook a pint of butterbeans, or haricot beans, and chop up a large onion and fry it very lightly in butter. Mince tinely a quarter of a pound or so of lean, cooled ham, mix it with the onions and put a layer of these In the bottom of ple-dish. On this put half the beans, then another layer of mince, this time mixed with a good spoonful of chopped parsley.
Pour in a gill of well-flavoured stock, cover with pastry and bake in the oven as usual.
Creolo Grillad
UT as many thin slices of cold, cooked ham es you need and grill them until they are well browned. Then dust them well with black pepper and serve them in a
THE HONGKONG TELEGRAPH, TUESDAY, JANUARY 12, 1987...
KINGS
OPENING TO-MORROW
HE'S PUBLIC ENEMY NO. 1
Of The Animal World!
A boastful, yat lovable bruto, transformed Into a snarling, boast
combating a deadly and untamed tunglo cat, bocause of the solfish- noss of the woman ho trusted!
BENGAL TIGER
SATAN
THE MAN KILLER
BARTON MacLANE JU TRAVIS WARRENI
· Past Graeiz-Joseph King: * Directed
· Aˆ Wacker Brna.„Pitturs
SEE A WHOLE CIRCUS:
·00 UP. IN FLAMES 1.
DANGERI
It's A Thriller, Week
Baaria Baware?
CAUTION!
If You "Can't Take -19% Stay Away)
dish garnished with silces of cucum- NEW Parlophone, Brunswick & DECCA.
ber which have been left soaking for several hours in saled vinegar.
Mousso
$
THIS is a party dish for which I have often been asked. It needs a little trouble, but the result deserves it.
(Afterglow. F.T.
RECORDS JUST ARRIVED !
2338
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Mince up half a pound of lean, cooked ham, mix it with half of pint of espagnole sauce (or if you haven't the time to make this, tomato sauce) and pass it all through a wire sieve.
Now whisk up a gill of aspie jelly until it is frothy, beat up one CAF white stimy, half-whip a gill and a half of cream, and dissolve half an ounce of gelatino in a little stock or F000 water. Mix together the ham puree, the aspic, gelatine the cream and F504 finally fold in the white of egg. Pour the mixture into a souffle case, or a Fc04 number of little ones, and leave in a cool place to set..
The mousse should not be turned
out, but served in the case.
Hot Ham Sandwiches
CU
UT some thin slices of bread and slices of cold ham of the. same size.. Melt some butter in
frying pan and put in it a slice of bread. On this put slice of ham, sprinkle with grald cheche, and continue the layers until the sand- wich is thick enough. Then fry it golden brown and serve very hot.
JANUARY
FUR SALE
PRICE WITH QUALITY.
IN
HENRY & CO. FURS A FEW EXAMPLES:
SALE
Mole
$315 $250 $475 $350 Grey Broadtall Mink Marmot $315 $250 Peshaniki
Lamb
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$225 $175
ALSO 25% ON BAGS COMPACTS, & COSTUME JEWELLERY, ETC. HENRY & CO. Cloucester Building Hongkong.
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TSANG FOOK PIANO
Jan Garber's Orch, Jan Garber's Orch.
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Victor Silvester Orch.
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HONG KONG SOCIETY FOR THE PROTECTION OF CHILDREN. THE SOCIETY ASKS FOR
$25,000
in 1937 to continue its work for alck and
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Hon. Treasurera:
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c/o Mackinnon, Mackenzie & Co.,
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