2
HIS questionnaire has been devleed -after consultation with members of the rising generation, mostly between 16 and 21 years of age.
Here is a chance of testing for yourself whether your outlook to- wards your children is as up to date as you like to think it la... Answer simply Yonor-No. ----
1. Many parents think that in return for their Bfo and upbringing, children owe them a debt which they can never fully repay. Do you agree that this is an extremno point of view? ·
2 On the other hand, if in „some- times zaid (bat, because parents bring children into world without their
denne or comment, the parents' respon- sibilty towards their children is never at an enst, even after they go out into the world. What do you think?
3. Or would you say that it is not profitable to argue about what kind of "debi" exists between parent and child, and that the truth Ites come- where between the points of view ex- pressed in Questions 1 and 27
*
4. Against
the old theory that parents ought to sacrifice everything for the sake of their children, there has arlton another pokit of view~that wiltin certain Duits parents are jusT. as much entitled to a life of their own as chikiren. Would you dismiss the latter belief as new-fangled nanseuse?
5. There are a lot of unpleasant facts if which in time yair children will probably discover for themselves. Do you think it advisable to bring thene facts to your children's attention as soon as they are old enough, on the principle that no matter how unpleas jini, knowledge is always preferable to Ignorance?
6. Or do you think that your children will find. it all out soon enough, and
Delicious Trifles
WHILE the heat remains, cooling trifles continue to bo general favourites. Elaborately made trifles are dellefous, but the plain ones are excellent too, and perhaps better for the children.
Here is a simply made trife:--- Take some sponge cakes-they are better a day or two old-split them and cover with jam, such as rasp- berry, strawberry, or plum. Put the bottom halves in a dish, and pour Now over them some boiling milk.
lay the other pieces on top and pour over more milk. Prepare some vanilla custard and pour it over the cakes. Leave to get cold and de-
corate with glace cherries.
Now that fruit is plentiful, any kind, freshly stewed, for the follow- ing trifles-Take some sponge fingers ns before, halve, and place a layer in the bottom of the dish. Whilai the fruit smooth, and with a spoon pour it over the sponge.
Add the other halves. Put pint of milk in the saucepan, with 2 oz of rice, and an Gunce of
sugar.
Boil gently till t has the consistency of thick cream. Leave to cool before pouring over thei sponge mixlure, and "decorate with a sprinkling of chopped nuts,
Here is another delightful fruit¦ trific. Spread halved sponge cakes with Jam and lay in a dish. Take some julee from à tin of frult sulad and pour over the
Now sponges. make a pint of felly, less about the quantity of juice poured in. When set, and decorate with the fruit, little heaps of whipped cream, and grated nuts.
A Rich Dish
If you want a rich trifle try this one: Take some sponge cakes, hulve. as before, spread with jam and Iny: them in the bottom of a glass dish and soak with sherry. When soaked build them up into a pyramid shape, and cover thickly with custard and pped cream. Then press on to cream the halves of meringues made only half the usual size. Just pipe with cream ond decorate with glace cherries.
For orange trifle, Cream together two tablespoonfuls of sugar and the yolks of two eggs, afterwards adding the grated rind of half a lemon and an orange. Soak oz. af powdered gelatine of half a icic, and add the Juice
in.
and
two
oranges. When dissolved mix into the eggs and sugar. Beat whole begins to
set, whiuntu the
the whites
Parents aro entitled to
a life of their own.
Are you a
MODERN PARENT?
Answer this Questionnaire
that in the meantime "Where ignor ance la bilas, 'tin fally la be wise."7
%. Do you agree that sooner or later it is ad natural and right for a child
to want to leave the parental roof, an
It is for a bird to leave the rest?
8. Or, other things being equal, would- you urge your own children to Blay at home by every means in your power, knowing that you can giva them greater comfort and ense than they would be likely to find outside?
**
.D. in wife dies, do you think it is unfair to expert her daughter to remalu at home un' her father's house- keeper, if this involves saying "No" to an eligible young man who wants to marry her?
10. In other words, do yolt ngree that parenta have the first claim on their children's duty and affection?
11. When your daughter marrica, do you think that from then on you should take back seat and that, generally speaking, her husbend should come first in everything?
13. After your children marry, the tendency whit be for a graduat sincken- ing of the ties which bind them to you and your husband.
Do you think that both you and your children should make a strong effort to counteract this tendency so na to keep the ties between you na thêy were before the children inarried?
13. If by the time he is 30 the young man your daughter wants to marry still cannot afford it, do you think your daughter is doing the right thing if she nevertheless matrics and keeps her job for a time in order to make both ends meet?
14. Or do you think that however long means walling, they should not marry until he is earning enough to keep her without working?
16. Of cource the idea that parents ahould choose those whom their chit- dren marry is cemioletely, out of date, You agree that your children are likely to choose just as well for themselves
of the eggs to a'atil froth, and then: mix them in lightly. Serve in a dish lined with dager biscuits. **
For sago trifle, take some stale sponge cakes, halve and spread with Jum'as usuni and place in a glass dish. Boil a quart of water, add a teacupful of large sago and boll well till jellied. Sweeten to king and favour with lemon or vanilla. While het pour over the sponge. Leave to get cold. Whip the whites of two eggs with a little castor sugar
and You'll Know!
as you are likely to be able to choose for them?
14. Or would you use every nicans within your power to influenco them if you fell that their choles was, in your opinion, unwise?
17. As far as the buying of furniture and cara is concerned, do you think that hire purchase, within reasonable bounds, 15 a boon to the young people of to-day?
18. Or are you still inclined to the belief that your children should not enjoy the use of a thing until they can afford to buy it outright, house pro- perly possibly excepted?
19. In your young days it was gener- ally held to be good policy to sacrifice present comfort for the sake of future prosperity. Young people of to-day are Inclined to feel that the futuro is in- Secure anyway.
Can you feel sympathy for their un- eertainty about the future. and for their tendency, within certain limita, to
These coats are good travellers. 'moss green wool has a sash belt.
The collarless model in High revers and button
fastening for the camel hair sports coat.
Skinless Sausages
THESE sausages are a pleasant
change from the usual variety. Put through the mincer 1 lb. pork, both fat and lean, 1 lb. veal, and 1 lb. beef Buet. Then add 15. breadcrumbs, and the grated rind of half a
a lemon.
2
pepper,
Season with I teaspoonful pepp teaspoonfuls salt, a litle grated nutmeg. arid good pinch of powder- cd herbs. Mix all thoroughly to- gether and press into a bowl till re- .quired,
Then, with fleured hands, press picces of the mixture. into sausage shapes and try in hot fat.
B. M.
and pour over the trine just beforei serving.
וי
Tho, following is an excellent trife) for children:Cut up some sponge cakes into dice and dip in milk, Lay in a dish. Sprinkle crushed macaroose on top and pour; over lemon felly when, just at the some. point of setting. : Leave to cool, and when firm pour over custard; "When "4"- set docorate, with whipped cream and crystalllied fruită,
-
G
IVE yourself 10 marks for all the odd- ṛnumbered questions which you have answered with a "Yes" and another 10 marks for each even-numbered question tohich you have answered with a "No."
•
If you have 300 or over, you're pretty up-to- date, and are likely to see eye to eyd with the rising generation.
Anything" over 250 isn't too bad.
*
But if your score te under 200, the Indications ara that your outlook has not changed with the times you are old-fashioned!
Whan the taste for swing music clashes with a liking for old-fashioned music hall-
turns.
spend and enjoy while the spending and enjoying are good?
20. Or do you all think that any departure from tlin old way of pinch- ing and scraping for the sake of the future is likely to lead to catastrophio?
21. When your children start bring. ing home their earnings, will you look upon this money as a way of making the adolescent conscious of the value of money?
23. Or will you feel that at last they are paying pack part of all that you liavo spent on their behalf?
23. Do you think it is foolish to say that the young people of to-day have toa good a time?
24. Does it embarrass you to talk to your adolescent children about money?
•25 Do you agree that you ought to: cultivate live interests of your own so that you can be happily Independent of your children when they leave home. er marry?
20. Or is this merely a modern form. of selfishness; a cloak for parental self- Indulgence?
27. If you like old-fashioned music hall turns and your children preter Gershwin and swing bands, do you agree that they have as much justifi- cation for theft modern tastes a you have for yours?
28. Or are you inclined to smile tolerantly, and Eay to yourself, "They'll learn better senso some day"?
29. Are you in favour of the theory that children in their into 'teens enjoy their holidays better, away from their parents, at least for a part of the ilme7
*
*
30. Or do you feel thus any chil with real feeling for its parents would share their holidays as a matter of affection und duly?
31. Do you agree that no matter how your children spend Sundays It is use- less to start talking about..."When I was a child..."?
32. The chances are that your children enjoy a more comfortable and easier life than you did at their age. Do you sometimes feel they would be better if they had to go through a little of what you went through?
33. Doubts are sometimes expressed about the wisdom allowing young men and women "to go to holiday camps together. Do you agree that the outweighs the sight good greatly danger of this idea?
34. Sentiment apart, it is often said that no matter how profligate a le parents may lead, there is a moral obligation upon their children to main -tain them in their old age. Would you
give your unqualified approval?
Hinls for
JELLY-MAKERS
1.—Chooso under-ripe fruit, and do not make jelly in very large quantities. 3-Wash the fruit, add the water, and cook slowly until the fruit is soft and all the juice is extracted.
3. Strain the julee through several thicknesses of muslin, allowing to drip overnight. Do not squeeze of the jelly will be cloudy.
4.-Weigh the extract carefully.. 5.-Allow lib. loaf or preserving sugar to each pound of extract. Boil and. stir until a litle will set when tested on a cold plate.
0-Pour into warm, dry pots and seal
At once.
1-Stord in a cool, dry place. 8.-Over-balling after the sugar in nuded will destroy both flavour and colour of the fruit.
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CANDIES
FOR THE CHILDREN
[AKING your own sweets is great,
Mun which will be appreciated
by the younger members of your family. Here are some recipes to try out
of
Fondants are one of the casiest very sweets to make, and are popular. You will need the white of one egg, one dessertspoonful water, a few drops of flavouring, and one pound of sifted leing sugar. The white of the egg must be well beaten with the water, and then the flavour- added lemon, orange, or ing is coffee.
up
Add the sifted icing sugar and stir with a knife until you have a fairly stiff paste. Dust your hands DI very elcan, (which must be course) with sugar and mould the fondants into shapes, placing them on waxed paper. After about, twelve. will have become hours or so they hard and
and ready for cating. Turkish delight is universal favourite. To make it, dissolve 1 lb. Toht sugar in 14 pint of water, and then add an ounce of gelatine dis- solved in a cupful of water.
Boil the ingredients together
then add a few
drops of
for
Lin
twenty muring-lement, vanilin, i or peppermint. Pour into a rinsed out with cold water and al- low to set. Then cut into squares, and roll coch it icing sugar cornflour mixed together. Use about
In tablespoonful of each.
A Russian Swert
and
Have you ever tasted kalougas? They are delicious Russian sweets. In Russia they are made from equal and sugar. quantities of fresh cream
but
you can use tinned cream or un- sweetened condensed milk, and the. kalougas will taste almost as good.
For one cupful of condensed milk or cream use one of granulated sugar. Pul both into saucepan, and stir gently over slow heat until the sugar has completely melted. Continue to cook and stir until the mixture thickens and becomes pale coffee colour. Have ready a slightly but- tered or olied Pour the mixture into this and, when partly cooled, It Into squares and leave to set. Kalougas should be rather
sort. Coconut lee a
la popular sweet with the children, partly because it looks so appetisingly pink and white, You will need 3 lbs. granulated sugar, 1⁄2 lb. coconut, some colouring, lemon-juice, and two teacupfuls of waler,
cul
Put the sugar and water in a pon and boil for exaully ten minutes. Remove from heat and add the coco- nu and the lemon. Sar it up until it assumes the consistency of por- ridge. Pour half of the mixture into a greased tin, then add a few drops of colouring and pour coloured mix- ture on top. Mark before it has be- come quite firm into neat bars. Cream Walnut
are
appetising
walnuts Cream sweets.
Break an egg gently, separating the white and yolk. Put the white jin a basin with a tablespoonful of cold water and a few drops of vanilla or coffee essence, Mix well together and gradually sprinkle in 1 ib, of icing sugar, Mould Into little balls, place half a shelled walnut on each side, and leave for a few hours to harden.
Butterscotch is an old favourite which is easily made. Place 1 lb. granulated sugar in a saucepan con- taining 3 oz. of fresh butter and heal slowly until the sugar has melt- ed. Then boil quickly, surring now and then to prevent burning.
D
Add a
a squeeze of lemon juice, and when it is a light coffee colour, drop
little into very col
cold water 'and leave it there a minute or two.
Then take out the lump, and, if it is quite brittle, add a few drops of essence of lemon and lemon-julce, and pour immediately Into oiled tins or plates 4 Inch deep. When It is nearly cold, cut into oblong shapes, and wrap each in a plece of grease- proof paper,
Finally, toffee t the universal! sweet, but butter toffee made this way will be particularly welcome. The Ingredients are 1% lb, of sugar, of butter, three-quarters of a cupful of water, half a teasponful of
of tartar. cream of
3
Pat the sugar and water into a saucepan and, when all the sugar has disolved, bring it to the boll quickly, and add the cream of tartar,
try the boil-
Melt the butter, then and if it ing sugar in 201d becomes hard and brittle, add the. melted butter, and boll into greased tins to coal.
Pour
THE HONGKONG TELEGRAPH, WEDNESDAY, SEPT. 21, 1938,
Gassed War Victim
cures
his
STOMACH TROUBLE
Chemist approves treatment
How an ex-Service man found relief after years of suffering from gastric pains that the War had left him, is vividly told in his letter below. What a joy to start a new life, free from the despair and depression of those constant gnawing pains! But read what he says:
* One teaspoonful puts me right
**Towards the and of the War I was gastod, and ever since I have suffered from digestive trouble. I had a bad attack of jaundice last year which made matters worno,
I have tried several remedies and had medical attention, but in each case what good they did me was of a very temporary nature. Whon I spoke to my chemist about Maclean Brand Stomach Powder, he was most enthusiastic. His
"
words were: 'It is the finest thing of its kind on the market,
"Bineo I started laking It I am im. proving each day. Whenever I fool that gnawing pain coming on osa teaspoonful of your powder pats me right. I can now look forward to my monia. :
Most medicines catise annoying in. ternal discomfort, whereas your powder has a soothing effect. All my friends are
R.W.R. loud in their praizes of it/
Rid yourself of Stomach Pain in the same quick way
Most stomach suffering is the outcome of acidity. It begins with undigested food remaining in the stomach, setting up fermentation, This causes the acidity which front mere discomfort can soon lead serious damage.
At first, the victim notices on un- pleasant sourness in the throat and mouth arising from the fermentation. The nauscous gases accumulate, the stomach feels "blown out," headaches and lassitude follow. Dull, nagging pain sets-in, adding to the sufferer's misery. But there is no need to worry. Bldmath" Traühis"at"this"atnga"fa"quita" Gasily put right.
Many sufferers used to use their own homely remedies. But nowadays a professional formula has taken their place which Enfant is the most perfrestun
ingredients for dispelling acidity.
WHY Chemists recommend Hacican
Brand. Stomach Powder
The qualified chemist is Jealous of his pro fessional reputation. When he does recommend remedy, in the case mentioned above, you can be sure bia conviction is based upon the facts. Knowing the false economy and even danger of "cheap" rertedies, he prefer to sell the remedy he knows can always be depended on.
Year of practical proof have shown that the senaine Maclean Brand Stomach Powder in the not reliable prescription medical refence has been able to produce for all cases of stomach disorder. Thousands of people have been saved from endless suffering by taking Alacier Brand Stomach Powder the moment any discomfort time ben fell.
Get a boule to-day. You will fod that li -comfier"instatusby, wont stops the pot after-the- first dine or two. Hut you must inake sure you are getting the proving Maclean Brand Stomach Powder by looking for the signature "Aten, C Merican" on the bossle and the carton. It Si never sold koose.
MACLEAN
Brand?
Stomach Powder
'The genuine Huclean Brand Stomach Powder is never sold loose, but only in bottle in cartona-both bearing the signature ** Alan C. Maclean." Of all chemkta and Stores in Powder or Tablet form.
Look for the
Signature-
MACLEAN
Brand
Powder
Alex. C. Maclean
Sales Representative: DANKER & CO, PO Box 709 Hong Kong
CHEE HING CO. COAL MERCHANTS Ofce:—15, Connaught. Road, 2nd Floor........ Tel. 27360. NATAL NAVIGATION COAL SHIPMENT per 8.8. "Orfor"
❤
both good for Bunkers, Galleys, Factories, etc. Apply to MR. PONG WING TONG, Mannger.
Swan Culbertson & Frith
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