H
HA
Some Tasty
Ways
M.
[AM, which can be treated in in- numerable ways and served ni any meal, la naver more appreciated than at this season of the усит
It is improved. In tenderness and flavour If it is put into tepid milk and if a littlo
arta water, loaded to the water
fine oatmeal is
in which it is boiled.
Here is a very appetising breakfast dish now the mornings are chilly:- For each person allow a slice of ham and an egg.
Sonk the ham in a frying pan with boiling water for five minutes, your away the water, and for each allee drop in half a teaspoonful of butter." Sprinkle with pepper, cook for from three to five minutes then turn the slices over. Have the eggs ready whisked, your them on and cook Next cut 'gently for five minutes. Info sections and turn, and cook for another three minutes or so,
The following makes un excellent supper dish:-Take zome cold cooked ham, put through the mincer, make a batter us for a Yorkshire pudding and mix the two. Pour into individuni. u quick casserole ins and bake in uven for half an hour.
A Breakfast Dial
For a good breakfast or supper savoury put a tablespoonful of lenn minced ham, the yolks of two hard- boiled eggs, and 2 oz. of butter into a basin. Work til well blended, nnil seuson with pepper. Prepare some buttered tonst, put. the ham mixture on it, cover with more toast, cut into squares, and serve on a hot dish.
Ham and cg ple' is delicious hot or cold and is a splendid family dish. Line the ple dish with pastry, cut the ham into thin slices, and place it in- the dish. Then add one or two eggs, not beaten, but the yolks merely pierced with a fork. Put another layer of pastry on top, and lake until nicely browned.
Ham fritters ore easy to make and out of the ordinary. Cut suficient silces of ham, dip each into batter, and fry in fat is for other savoury fritters,
American Baked Ham
Here is an American way of serv ing baked ham:-Take a good slice of meat, about half an inch thick, and rub it well, with a teaspoonful of mustard mixed with a tablespoonful of sugar.
Pul in a covered dish and pour in- a cup of milk. Bake in a slow oven for 14 hours, basting frequently. More milk may be added if required.
For savoury patties line come patty tins with flaky crust, and fil with ham cut into small pieces. Beat up a couple of eggs in 'n basin, adding half a pint of milk, salt and pepper. Cover the meat with some of this, bake until set and well browned.
Ham balls are Httle trouble to Take oz, of breaderumba prepare. and mix with 24 lb. of lenn ham, chopped fine. Bent two eggs, add to the ham and form into balls with the aid of a little flour, and then try in deep fat.
E. (L. Y.
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up your coat collar
AND YOU'VE GOT A HOOD
TOTORING in winter is a
MOTO
pretty chilly business. But this amooth camel-hair- coat would keep you warm on the coldest day. Its wide shaped collar has a zipp along cach edge; pull your coller up, zipp it to- gether, and you have a snug- fitting hood.
Same thing with the cuffs; they, too, turn over and zipp into cold-proof mitts.
Coat in belted with a broad .
band of nigger brown suede,
Make a change from the usual vegetables with these
WINTER SALADS
You may think when summer is done that that's the end of salads. But actually there are certain salads that belong exclusively to the winter, as you can't get their ingredients at any other time. One is even called "winter salad" and is made by arranging slices of cooked beetroot, potato and celery in layers, seasoning them with salad dressing and sprinkling the top. with parsley,
Another is made from sliced turnips garnished with beetroot, while spinach and chopped onion mixed with a tablespoonful of oil and a few drops of vinegar and garnished with hard-boiled egg is purifying to the blood as well as delicious. If preferred the puree can be poured into a mould and turned out when cold.
Face up
to your mirror
Beetroot is Important
EETROOT plays a large
BEE
part in winter salads both
as garnishing and as the main in- gredient. Brussels sprouts tossed in salad dressing and garnished with beetroot, or cauliflower broken into sprays and treated in the same way, are both equally good.
One part onion and two paris beetroot sliced into vinegar is a good accompaniment to cold beef; mixed with shredded celery or horseradish, It makes a nice finish to a bread and theese meal.
Try this Idea
E Belgians make a dellelous salad from Brussels sprouts,
cold potato, cauliflower,. sliced These beetroot and chopped apple.
-USBANDS and wives are said to get so used ed into flakes is added to give it extra
are all mixed together with salad dressing; and a small herring separat- flavour.
Even
Hto the sight of each other's faces that they For though peas and beans are
And it is certainly true that you don't see any changes pea and bean salad should not be in a person you are with all the time; it is the friend who made, seeing that the tinned varieties hasn't seen them lately who says, "But, my dear, she looks years old.". (Or so ill, or so unhappy, or something, like that.)
You may not notice Them
are
good nowadays. Rub a bowl beans with two or three spoonfuls of with garlic or onlon, mix the peas and dressing, senson with pepper and salt and garnish with hard-boiled egg.
From America comes a cabbage salad. Shred the cabbage finely and
BEWARE of getting so familiar with your own face that
you don't notice it any more. Possibly, the way you pour over it a sauce made from 2ozs, looked when you were eighteen is imprinted on your mind, and when you look in your mirror you unconsciously miss out any lines or shadows that have crept in, and see your self as you were.
But other people won't miss it now and cure yourself of it while them; you will do better to face there is sull time.
of butter, 1 gill of vinegar, 1 tea- spoonful of sugar, salt and pepper to taste. When cold quarter of a pint of cream should be stirred in and the cabbage served.
You can make a change from boil- ed or fried fish by allowing it to get cold, chopping it coarsely and mixing with an equal quantity of chopped cabbage and celery, and seasoning it with dressing.
Hot for a Change
the wort yourself and deal Know the Answers with it than to go on with falso self-confidence imagining you SK yourself a few searching ques- tians. Is your make-up strong haven't changed.
Enought. Or have you just gone on The idea of having an unflatter- using the same powder and lipstick
that you decided on years ago? ing mirror hung in'n 'cruel north so, experiment a bit, and see whether light is a good one when it comes a slightly darker powder wouldn't suit to make-up. It may give you a few you better now. shocks, but it will save you that Now cyclamen lipsticks and rouge horrible moment when you catch go well with winter colours and are clent bacon to fill a teacup and fry sight yourself suddenly In a strange color to wear than the scarlets of a light brown. and disillusioning glass.
AND now, for those who do not A like 'cold food, here is a hot potato salad.. Boil and slice six or eight large potatoes and mix them with chopped onions while still hot. Put in the oven while you cut up suf-
last summer.
Mix the bacon with the other in- Perhaps you have always thought; gredients, add three tablespoonfuls of to your eyes did not need any eye- vinegar to the bacon fat, pour it over You might even go so far as
But if your eyes look red the salad and eat piping hot, take a good look at your face: in black?
more easily nowadays, then you do one of those terrifying magnifying need mascara to give them the illu hand mirrors. After that you will alon of brightness. And don't blenchon
can page-boy style (you know, with feel you know all there is to be at the thought of having to create long ends turned in at the nape of khown about the human face. And illusions; that is what make-up is for the neck) and found It suited her får
Is the way you do your hair really better than her old style ever had.. then is the time, to set about making the way that sulls you: best? You You will And it worth your wille the best of what you are facing. can't be sure till you have tried out going round the shops every now and If in the course of your searching some of the new Ideas In hairdressing. then and looking over the now Beauty Ing new lines between your eyes for It suited Her instance try to think out why they are there.
examijiation you notice any outdland-
ONE woman know who, had done her hair, the same, way--as é You may have, unknowingly, start very conventionat way for len 'yenta ed a babit of drowning, check up an was prevailed upon to try the Ameri-
finda; the experts spend a lot of time Linking up new ideas, and you might
well get the benefit of them.
Lucy Milner
THE HONGKONG TELEGRAPH, WEDNESDAY, JANUARY 19, 1938.
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