( 2
TIME - SAVING
TIPS
JAVE two or three dish
HA
cloths handy when Immediately washing-up.
one is damp, take a dry one. You will find that the plates and dishes are much more
quickly and thoroughly dried in this way.
Picture wire used instead of of string as loops for household articles which have to be hung up will save time and temper. The wire does not twist or cling together when wet and does not easily break.
A quick way to rid a choked up sink of waste is to use the palm of the right land to cover the suction. Place the palm of the right hand flat over the hole and cover the fing- ers with the palm of the left hand. Work the right hand pulm sharply up and down, and the stoppage will reuse in most cast. As soon as it has worked clear pour down some hot sodn water or coffee grounds.
A quick way to make breadcrumbs is to put the bread in a muslin bag and rub with the fingers. This saves a lot of time and leaves no scattered crumbs.
A wash-leather wrung out in lukewarm water and used like an ordinary duster will do the work more effectively in less than half the time, and the dust not Дy about, as it clings to the wash-lenther,
When you have to scrape potatoes, you can save yourself a lot of time and trouble if you soak the potatoes for about two hours in water con- taining a litle common soda. They will then scrape easily and will not soil the hands.
Pudding basins and cake tins are more quickly greased if they are Alled for a few minutes with boll ing water, dried and rubbed over with the paper off butter.
To mix custard powder In record time, add half the total quantity of| sugar required to the dry powder, The grains separate the powder and make it combine more readily with the milk. The remainder of tho
IN VELVET
& BROCADE
Doop wind volvat is
used for the smartly cul jackot with wide revors. The collarloss party coat
in silver lam is cut from the same pattern. Brocaded volvot makes the charming 'design. with full slooves and deep pointed collar. Teensand Twonlios will liko the short boloro jacket with its prolly scalloped odgo.
W
E have adopted the house -coat-habit-and-a-com-~ fortable and becoming fashion it is, especially on cold, raw days.
Velvet, brocade and taffeta are lovely materials for these coats.
But a famous Parls designer showed many evening dresses and coats this season made in flannel and
smooth-faced cloths-and very smart they look, too!
My artist has dressed up the .coats sketched rather grandly, but I have kept the styles simple so that they can be made quickly in any material.
There's something very "comfy" about B jacket that can be slipped
on when the day's tasks are over.
Little
Coats for
Leisure Hours
These make
good eating
for cold days
It smartens up that last year's YOU probably find that these cold days make you feel really
frock, which is still quite good enough for sitting around in the
house.
|-|-|-|-|-|-|-|-|-|-|-|-||~j~f~jef=fat. HINTS FOR THE COOK
hungry. If you eat the right sort of food it will keep you warm as well as satisfy you..
Here are a few suggestions for winter dishes, particularly good if you are underweight, or always catching colds,
Serve porridge three times a week for breakfast, but make it nicely. It cooks delightfully smooth when mixed with cold water, not forgetting the pinch of salt. Porridge should be firm and chewable (in a hot plate), surrounded by creamy top milk. Try it with a dab of butter and a sprinkling of salt if you don't +++++++ like the usual way with sugar or syrup.
Oats need fat and WHEN measuring flour for cake, salt.
remove one tablespoonful of*** sugar is added to the hot milk in cornflour, and note the aner textureferably in the oven in a fire-proof dish) with a slip of lemon peel Soak breakfast prunes for twenty-four hours and cook (pre-
of the cake.
Instead of filing the core of bak-[and one tablespoonful of black treacle and no sugar to them. cooked for several people the quick-ng apples with sugar, fill with rai-Serve dried apricots and figs for a change, as they are rich in
That have soaked for a sing
few iron.
the usual way.
When eggs and bacon are being!
est way is to arrange the rashers hours. This reduces sugar consump-
n white glazed fireproof dish and tion."
Inside ten minutes both eggs and rashers are perfectly cooked, and the
dish can then be taken atraight to the table.
When
cup. Then
*
HERRINGS,
bloaters
and and
the Allets carefully on to fingers of toast, and you'll be asked for more.
or cheese.
put this into a hot oven. Break the A pinch of cream of tartar added on to the rashers when they will prevent the whites of eggs from exxn
sound kippers are are nearly ready and turn out the falling when beaten. gas.
luing small culces, invert tasty breakfast foods. It is worth
COUP, of course, is always the calce in icing which has been while boning them overnight so that they are all ready cleaned for gril-
good on a cold day. It's need in a snail mixing bowl or or ling, frying in oatmeal, or doing in not necessary if you use milk, fat
cocoa-nut dip in ground nuts. This will save time the oven for breakfast." and ensure an even spread. •
Herring roes are best steamed-be- A beaten and strained egg or two, fore they are grilled quickly on toast or sloved hard-boiled eg may en- In this way they don't dry up. When rich a soup instead of grated cheese grilling the herring in any form, do
or milk, but when the rools and the skin side first, and then it won't vegetables are cooked in their own curl up.
liquor and all that liquor taken (and Or you can make herring aflets. fat is included in the making), then Break or cut off the hend, remove there is nourishment enough." silver bladder and roe, flatten thic
$1 TIFFINS
at-
I. H.
Also China Bldg., Hongkong.
J. S.
Jimmy's
A la Carte
Hankow Rd., Kowloon.
all
fish, and then remove the back- For a davourful "minestrone" you bone by lifting up the top end of should fry onlon, carrot, and herbs It and stripping the flesh off with first. Celery green, outside leavea Anger and thumb of the left hand of lettuce, and parsley stalks as you lever it up with the right. have goodness to give.
with scissors Now
snip off the Here are few other idens for solip: Ittle fins and cut the fish in two, Cauliflower and caraway, leek and then in four, and divide the strips potato, red cabbage and ham, carrot into two or three according to the and swede, pumpkin and celery size of the fish,
with green peas and onton; celery,
Steam on a buttered plate, silver onion, vegetable marrow, and pota- alde uppermost (covered with a. Ilɗ to; tomato and lentil..
or plate). Add n Httle tomato or Add grated cheese at table; 'do not lemon juice and seasoning. Dish cook it."
RICE RECIPES
RICE is too valuable a
food to be condemned to be eternally served in the form of rice pudding--it must be confessed often very mushy and unappetis- ing.
It can be used occasionally as a vegetable, instead of potatoes; it is delicious with fish, and savoury dishes made 'with eggs or cheese; and it is excellent with minced lamb.
However rice is cooked each grain should be tender, clear, and separate from the others. This is merely a matter of carc- ful cooking, and a tensponful of lemon juice put into the water in which rice is bolled will help to keep it white and the grains separate.
This is the proper way to boll rice. First wash it thoroughly with plenty of cold water. Put into boiling wo- ter, and boil fnat for about 15 min- ules. Try 0 groin between the thumb and finger, and it rubs away easily the rice is done. Put into a colander, and. keep the wn- ter for stock, Pour a cup of cold water over the rice, replace in the saucepan and keep covered near the fre. The rice is then ready.
The subject of rice dishes is al- moat
Inexhaustible, there
ате
GO many excellent ones. For instance, delicious rissoles can be made with cooked rice pounded with sh or tinned salmon, freed from skin and bone. Dip in caя and bread crumbs and fry, Will a nice golden brown.
POLISH AND ITALIAN DISHES
Here is savoury rice, cooked Polish fashion. Slice some onlons, thinly, and fry in batter. Put into the pan about 6 ozs, of cold cooked rice, two tablespoonfuls of cold shredded hum, and one of grated cheese, and sprin- kie with a dust only of red pepper. Toss together lightly in the pan with a fork until thoroughly heated. Pile on a dish and serve,
This is Italian risotto:-Doll 6 023
of rice in salted water, and then run cold water over it as described. Turn on to a plate, ond dry quickly before the fire, tossing with a fork so that all the grains are, dried.
as 1
Fry two sliced onions in butter,
the above
add four reelpe, sliced tomatoes, toss these in the butter mit dried rice and a small bunch of fobs. Tosa all together, in the butter for a few, seconds, re- move the herbs, turn on to a hot dish, sprinkle thickly with grated cheese, and serve at once.
RICE WITH CABBAGE
Rice goes well with cabbage. Cut up a tender cabbage and sleam for |"half an hour"with"n"couple of slices of thick bacon, cut into small pieces, Add salt, pepper, and some small chopped parsley, and moisten with pint of white stock, and 4 lb of rice. Cook for not more than 20 minutes and serve sprinkled with cheese.
Instead of the ordinary rlee pud- ding fry this:-Cook a teacupful of rice in a pint of milk, with a Hitle salt and sugar added to taste. When lender leave to cool, add a beaten egg and pour into a reproof dish, buttered, and lined with sponge cake. Sprinkic a layer of biscuit crumbs on the top and bake in moderate oven for about 30 minutes.
E. E. Y.
SAVOURIES
re-
To make cheese creams you
quire four ounces of grated cheese, quarter of a pint of aspic Jelly, half a pint of cream, pepper, sali, made mustard.
Whip the cream lightly, add grated cheese, scasoning, and cold liquid
Jelly. Stir occasionally unt
aspic
the mixture is on the point of set- ting, then fill small wet moulds and kave until firm. Turn out and garnish with water-cross.
Ham and Tongue Savouries
Mix
together come fine
broad-
crumbs, mixed herbs, salt, pepper, and mustard, and make into a paste with milk,
Spread slices of lean ham and ton- gue with this mixture, roll up tight- ly, and secure with cocktail sticks-- this enables them to be eaten with- out using a knife and fork,
Shrimp or Prawn Fingers
Roil some short pastry into on oblong shape, about an eighth of an inch thick,
Spread half of it with pleked shrimps or prawns, seasoned and moistened with a litle mayonnaise, anlad dressing, og ketchup..
Fold the pastry over, press down
1
the edges, and cut into nent fingers. Bake In a hot oven until nicely brown.
Edith Rhodes
THE HONGKONG TELEGRAPH, FRIDAY, FEBRUARY 11, 1088.
RONALD FRANKAU (The Ace of Humorists)
on*
PARLOPHONE RECORDS.
R2332. In the Colonies, Dominions, and Protectorates.
And Let Who Will Be Good,
R2451. Freddie's Got A Lot To Learn,
It's An Over-Rated Pastime After All.
12301. Lady, Be Bad!
My Mole.
12307. I Don't Like Her Circle of Friends,
Marriage Will Not Take Place.
R2380, Take Me Somewhere Love Is Brutal.
Remember The Cyclists.
R2138.
R2063.
I'd Rather Be A Savage.
I Couldn't Make Love To The Girl of To-day. Chinese Nights.
I'm Terribly Terribly British.
R1901. My Intentions Were Absolutely Pure.
Ten Little Houses,
R2263. I'd Give Everything I've Got.
Good Morning Mr. Barlow.
R2150. You Make My Wheels Go Round.
I Hate Vice. R1010. Way Out In The Blue.
Shootin' and Huntin' and Fishin'.
etc., etc., etc..
TSANG FOOK PIANO COMPANY. Marina House, 19; Queen's Road, C. Tel. 24648,
AFTER YOUR HEALTH AND BEAUTY SHAMPOO. make your own fashionable weting at home with Amand Wave Set. Ea's no exiyarkə quickly done--and to inexpen- sive, to set deep, broad waves and fascinating tile quris Follow the directions enclosed with every bottle of AMAMİ Wave Sct.
lovely hair speaks for itself -and says
AMAMI
SHAMPOOS
BLONDES and brown-dsired girls should un AMAMI No. 5. This preserves the natural tale colour of the hair and emphasises the beautiful lustrous quality. BRUNBYTES should use AMAMI No. 1 which contains the right amount of pure Egyptian Henna to bring o the natural glims which maka dark hair so attractive. Containing Lemon Hinte und Rosemary Teo.
you have any dimculty in obtaining AMAMI Shaninous or Wave Bet, please write to Hanker & Co. Lid, 37, Des Voeux Road Central, BONG KONG.
IFRIDAY NIGHT IS AMAMI NIGHT
Start the day right
by using Odol-
the most agreeable and effective antiseptic dental preparation
under the sun. It thoroughly cleanses the mouth and the teeth,
and leaves an antisoptic cleanli-
ness that lasts for hours. It does for the mouth-but in an anti- septic way what a shower-bath does for the body.
Just a low splashes into a half tumblorful of wabor, make a thoroughly delightful mouth.
Obtainable from, any leading store:
China Agents:
CARLOWITZ & CO.
Tel. No. 31225.
THE
HONGKONG
PENINSULA HOTEL;
HONGKONG HOTEL; REPULSE BAY HOTEL;
SHANGHAI
ASTOR HOUSE; PALACE HOTEL;
HOTELS
LIMITED.
In association with the Grand Hotel der Wagoni Lits, Paking