THE HONGKONG TELEGRAPH, TUESDAY, August 80,
3 clever frocks
look like ten
TOP LEFT: First of the three frocks was pink crepe mada simply, with shoulder straps and 2in, deep tucks stitched down the bodice. Worn with a narrow gold belt. You see its three transformations below it-
Worn under little jacket of black One:
Worn under a full skirt of stiff black net put on a band of black eire. Two:
Three: Worn with a wide gold corselet belt and a cross-over, net, embroidered with coloured stones, fastening up the back.
benerously cut scarf of pale turquoise chiffon.
It looks quite diferent TOP CENTRE: A flowered chiffon frock with a draped bodice and full panelled skirt. Below: worn under a jacket of stiffened chiffon, bond with cire ribbon, and lying at the waist with a big cire bow.
TOP RIGHT: White pique frock, with an exaggerated sailor collar effect made of brightly striped silk jersey, backed with plain navy pique, and laced with brilliant emerald green,
Below (left): The same frock worn with sailor collar navy side up, laced with gold; wide gold corselet belt (gocs with (Centro): Same dress, with puf alecues made of white or- pink crepe, too remember?) and a full pink rose tucked in neck. vandie frill fixed inside neck, caught with a brooch. (Right): The tenth frock is made by wearing the black net jacket and skirt over a black silk sitp.
Tasty Ways With Apples
APPLES and custards are time- honoured "good companions." But combined in the following way they seem different:-Put the stewed apples into a fireproof dish, pour aver some rather thick custard, sprinkle with desiccated coconut and brown under
the grill,
Another way is to muke the cus-! dard with egg yolks (two to half a pint of milk), whip the whites stiffly. and pile them on top. Brown in the oven and serve hot or cold.
If you want to take only white of egg, sieve the apples after cooking! and fold them into several stiffly whisked egg whites. Put the mix-
ture into a moderate oven until a silghtly browned meringue is formed, or cat at once with the egg whlies raw.
Stewed apples are good mixed or cooked:
with other fruits, raw
with figs, dates or raisins, for exam- ple, or with plums or prunes. Chop- ped crystallised ginger or other delicious additions.
nuts are:
18
• For breakfast, apple porridge Ideal, particularly for children who refuse ordinary porridge or stewed fruit. Slew the apples slowly-with- out sugar, sieve them and add sum- clent brown sugar to sweeten. Blend arrowroot, cornflour or rice-flour
with a little cold water (allowing a tablespoonful to a pint of apple pulp), stir into the pulp and boll up. Simuner the porridge for Ave min- utes and serve hot with milk, or cold with cream. As a dinner or supper dish it can be served with custard.
Apple amber pudding is made by adding two beaten egg yolks to a pint of apple pulp flavoured with lemon and mixed with a little butler: Put it into a sandwich tin or ple-dish lined with raw pastry and bake in moderate oven until set. Whip up of the the egg whites, pile on top pudding and return to the oven to brown.
a
W. B.
EW FRENCH REMEDY
WAVE I
BUOY
WAVE 2 **
For Our JUNIOR READERS
A MODEL YACHT
BASE 2
G
| T is quite a simple matter to make this model vacht, of which you see a small picture above, Firat paste the whole sheet of pieces on some thin card and let it dry. Then colour the pieces. Cut each piece out carefully, bend at the dotted lines and stick the corresponding
numbers together. Then stick the model yacht on the base.
$1 TIFFINS
at
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Also A la Carte
China Bldg., Hongkong.
Hankow Rd., Kowloon.
Help Kidneys
MAKE MORE
USE OF BEET ROOT
ALTHOUGH
beetroot Is very
plentiful, we really do not make half the use of it wo could do to give variety to our menus.
Beetroot can make attractive and inexpensive dishes for the luncheon und supper table.
Stuffed beetroot is delicious, and it makes an unusual dish to serve on a
summer's day. For four people, allow four small cooked beetroots (round ones preferably), one hard- bolled egg, about half dozen Bar alnes,
a teaspoonful of chopped pars- ley, a little vinegar, salt, and pepper.
Skin the beetroots, and cut a slice off the top, then carefully scoop out the middle until just a hollow case is left.
Phin
Steep these cases in vinegar for a short time. Chop the hund-bolled egg and mash the sardines, and mix them with the finely choppert "scooped out" beetroot. Add the chopped
parsley, vinegar, and
seasoning to taste.
Drain the beetroot cases, all them with the mixture, and serve on a bed of crisp lettuce.
With
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Fasc1in guzenziƐand 10 Wables in
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This dish can be varied by sub- stituting minced meat, moistened mushroom or tomato ketchup, for the egg and sardine mixture. Other piquant fillings are:-Cooked Ash moistened with mayonnaise Or salad cream; cooked peas seasoned with anlt, pepper, and a Ittle melted butter: tomato puree cheese (mixed.) Tasty Fritters
Beetroot fritters are very tasty, and are sure to please the menfolk. Slice some cooked beetroot thickly, and Gok it for a short time in seasoned vinegar. Meanwhile make a thick batter with four ounces of flour, a pinch of salt, and enough tepid water to make a coating consistency (about a quarter of a pint.)
Drain the beetroot thoroughly, cont with bailer, and fry in deep fat until crisp and brown. Serve very hot.
Creamed beetroot is one of the enslest and simplest ways of serving beetroot as a hot vegetable.
Allow two medium-sized cooked beetroots, one ounce of butter, one ounce of Boul, little finely chopped half a pint of milk, seasonng, and
onion (optional)
Peel the beetroots, and either cut
them into slices about a quarter of
an inch thick or into dlce; place them
in
a buttered fireproof dish.
Melt the butter, add the flour, and
mix to 2 smooth paste, then stir in the milk gradually. Season to taste, and add the chopped onion. Stir until boiling and simmer for minute or two.
Pour the sauce over the prepared beetroot, sprinkle with brown bread- crumbs, dot with butter, and bake in 'moderate oven until thoroughly hot and brown (about half an hour.) As an alternative flavouring, n chopped hard-boiled egg, or a little grated cheese, can be added to the sauce.
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If the latter is used, add half the cheese to the sauce, and sprinkle the other half on top, in pluce of the breadcrumbs.
*
*
Edith Rhodes
*
An Unusual Task
FOUR young London girls have
been given one of the most un- usual tasks that has ever occurred in industry.
Their job is to walk round the offices and warehouses of a big firm of shoe distributors and invite ment- bers of the staff to guess the size of their feet,
The answers which vary to a sur- und -prising degree, are tabulated
analysed. Upon the result of the test may depend the type of shoes to be worn by fashionable women next year.
The object of the experiment is to decide which shoes make women's feet look smaller than they really are and which make them look larger.
It has already been discovered that a woman's
n's feet appear to be anything size and a half from a size to
Stuller
more
if the shoc she wears have a smooth, well-cared-for surface. The
untidy
the shoes, are her larger her feet appear to be.
Two of the girls who are the sub- jects of the test are therefore wear- ing different types of shoes from which the first smart bloom has been deliberately removed,and which look as though no shoe polish or other dressing had ever been applied to them.
Even experts who have spent their lives in the shoe business have so far almost invariably guessed that these girls' shoes are larger than they really are.
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For Hire & Salo (Dofcrred Payments)
TSANG FOOK PIANO COMPANY Marina House, 19, Queen's Road C. Tel. 24648.
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PHOTOGRAPHS
by "Staff Photographer” appearing in the
“SOUTH CHINA MORNING POST”
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and
HONGKONG ⠀⠀ TELEGRAPH"
may be purchased at the Business Office
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