Please don't
-BUT of
course, so many of us do. And although a few tears may be effective and rather romantic, swollen eyelids, a red nose, bedraggled make-up. and all the post-ery symptoms are definitely NOT at all attractive. So if your emotions temporarily get the better of you, hit back quickly with these First Aid measures—and
Get three pads of cotton-wool, two for your eyes, one for your forehead.
2 Fill a basin full of warm water and dip your face in it for a
moment.
3 Pat it dry and massage in skin food or cleansing creant,
Sonk the cotton wool pads in skin tonic or witch hazel (or cold water), put them on your eyes and forehead, and go and lie down for 15 minutes, thinking of absolutely nothing.
5 When you get up, wipe off the skin food, splash your face with
cold water or skin tonic.
6 Give your hair a thorough brush from the roots' upwards
(very soothing this).
7 Give your nose a good blow and start making up, with an accent on the eyes, a smear of grease or eyeshadow on the lids, and a little rouge if you are pale now,
8 Finally, squeeze the juice of a lemon in a glass of water and drink it slowly to get rid of that sick feeling that sometimes results from a good cry, and there you are, ready to face the whole world again.
Savoury Sweetbreads
THESE delkute portions of meat
can be made into several excel- lent dishes, Sweetbreads must be fresh, and before
cooking
they
should be soaked for several hours, changing the water occasionally.
This soaking cleanses them from the blood, mikes them
white, and renders them more delicate. After soaking. parboll for five minutes and Immerse in cold water to blanch, Remove any places of winew and gristle; wipe and press between two plates, to give better shape.
To stew sweetbreads, prepare s above, then Ity in a saucepan and pour, over some white stock, adding ale pepper, salt, and a pinch of powdered mace,
Simmer gently for half an hour, then put in the oven to keep hot. Thicken the gravy with a little flour and butter, let it boll, and when smooth stir in a dish, add a descri spoonful of lemon juice to the gravy and pour over.
Roasted and Fried
To roast call's sweetbreads, take a pair and prepare as described, then brush over with beaten egg, und roll in seasoned breadcrumbs.
Meli 1 oz of butter in the sauce- pan and sprinkle this over the coat- ing of crumbs, and roll the sweet- brends In- crumbs ព second time. Now melt 2 ozs of butter in a baking tin and put the sweetbrends in. roasting In moderate
Л
oven for about half an hour, basting fre
with the quently
butter. Dish. fried parsley, and garnished with serve with white sauce,
To fry lamb's sweetbreads, par- boll, drain and press, and brush over with egg. Cover them well with breadcrumbs with a little pepper, salt, and chopped parsley mixed in for seasoning. Fry an appetising brown and serve with good gravy.
When there are any cold sweet- breads over, to redress cut them into neat pieces, and stew them gently In some good brown gravy till they are hat quite through. Pisce on a dish, pour the
gravy over, and garnish with fried sippets. A Tasty Pla
For sweetbread ple two pairs will be required. Prepare 13 above. then cut the sweetbreads into small pieces. Grease д fireproof dish, cover with breadcrumbs, and then add the sweetbreads.
Cover with white sauce, season to liking with pepper and salt, sprinkle a little parsley over, finishing with breadcrumbs and days of butter, or if preferred pastry crust. Bake for from 28 minutes to half an hour.
Sweetbread croquettes are good. Prepare a
of Pale
sweet- breads, and mince finely. Add halt their weight of breadcrumbs, season with pepper, salt, a little nutmeg, and a flavouring of grated lemon peal.
very
Diana Gibson
cry!
THE CHOCOLATE
Family Favourites
by
Mrs. Bardell
A
Ta mid-morning chocolate party the other day I dis- covered that there is a defuite chocolate hour Just new amongst fashionable folk which makes cocktails sound quite bil-fashioned,
I learned not only how to make chocolate the continental way, but also that the original cocktail was made chocolate, If they
'laced "
It with sherry that's nobody's business. I must admit I preferred chocolate made in the English way, with cup chocolate and mallk. in preference to Continental style, weighted down with cream. Well whistling is the secret, and it's delicious in a minute.
Chocolate Suet Pudding
Well, having got the chocolate idea, and wanting to tell the good news, I thought of all the chocolatey favourites the family like.
There's the homely auct, for in- stance; it has quite a party sasie when made this way.
Ingredients: 402, four, toz corn- flour. 3oz breadcrumbs, ajoz shredded suct. 20%. cup chocolate. teaspoonful vanilla essence. toz sugar, a table- spoonfuls milk, 1 smail level table- spoonful baking powder.
Butter a ela, basin. Sieve the flour, borulour and baking powder, with pinch of salt, into a basla. Add the breadcrumba, the ahredded
Buct and the sugar. Put the milk on to warm, with the cup chocolate, and when it dissolves måke a well in the centre of the dry ingredients and mix In the milk and chocolate.
If necessary, a little more milk may be added. It is difficult to state exactly how much, as this depends on tho staleness of the crumbs and dry- ness of the flour, Put into a greased
Egg And Cheoso Pie
THIS is a good pla for supper:-- Ts hard boiled eggs:
1 oz butler;
1 yolk egg:
Pepper, sali, brown breadcrumbs; Just over pint milk;
4 oz flour;
2 oz grated cheese;
1 teaspoonful lemon juice;
A little tomato sauen (out of o bottle.)
Make
Shell and alice the eggs
Put into the stewpan with just enough cream to moisten,' tor ten minutes. Then turn out to cool. Form into small balls, dip in exc and breadcrumbs, and fry slowly the white sauce, then add the beaten in melted butter 1 browned. Drnin yolic and 11⁄2 oz of the grated cheese. and dry on a cloth before the fire. Stir till the cheese is dissolved, but and serve.
do not boil. Add lemon juice and
Have ready a greased glass fue-
To stuff sweetbreads, prepare, reseasoning. moving the skin. Make a forcemost stuffing, spread it over and roll up, proof dish, and arrange the slices of tying with tope. Put rashers of bacon
egg in it, covering each layer with in a saucepan and lay thea Ultic tomato sweetbreads oh it, then add a littlo sauce.
sauce, then
white
Chocolate shapo, the Sunday supper favourite.
basin, cover with greased paper, and steam the pudding for 11 hours.
Rice is a Treat
Then there's rice pudding. Instead of being n *you must eat it day" everybody wants second helping when some chocolate is added.
Ingredients: 20x, rice, I pist milk, 10%. sugar, Bom chocolate, or a two- penny bar, 2 egg yolka.
Wish and cook the rica in the milk and when cooked add the sugar and chocolate, stir well, add the" beaten egus and mix thoroughly.
Bake for 15 minutes in a moderate Ovett
Just before serving, sprinkle with grated chocolate.
Tea Party Cake
Bultable for the children, and they'll
love it.
Ingredients: 40% butter, sos sugar, 40. four, 2 eggs. 20%. Bournville chocolate, 1 dessertspoonful of milk.
Grease and line a tin. Dissolve the chocolate in a small pan with the milk; when dissolved, remove from the lire and allow to cool Cresin the but. ter and sugar together until creamy and white. add the car one at a tinie, together with a little of the flour. Add the chocolate and remainder of four and salt. Mix well and pour Into a prepared tin. Bake in a mod- erufe oven for 10 minutes.
Raisin & Nut
Here is a richer cake recipe. Ingredients: 11b, butter margarine, Alb. sugar, 120s four. 3 eggs, Inz chocolate, 1 tablespoonful of milk. Joz. chopped seedless ralalUM, 20%, chopped suta, walnuts or almonds, Grease and line a tin, Dissolve the chocolate in the milk in a small sauce
PENINSULA HOTEL
A
pan. When dissolved, remove from the fire and allow to cool.
Cream the butter or margarine and sugar until very creamy, add the eggs one at a time with a little of the flour, and beat thoroughly. Then add the remaining flour, with the chopped raisins and nuts mixed with the flour, and pinch of salt.
Mix well and pour into the greased and lined tin and bake in a moderate oven for 1 hours.
Walnut Layer Cake
Always popular at a tea party. Ingredients: 1b, four, 30s, butter, 70s, sugar, 2 eggs, gill of milk, oz. walnuts, 2 teaspoonfuls of baking powder, 1102, cocos, a few drops of vanilla essctice.
Biere the four and baking powder, salt and cocoa, then add the chopped walnuts to the dry ingredienta. Cream the butter, then beat in the sugar and add each beaten egg separately.
Stir in the dry ingredients alter nately with the milk and lastly add the vanilla essence.
Put the mixture into a buttered and floured Bin. tin, hollow out the centre and take for one hour in a moderate oven.
Cool on a wire tray, cut the cake in two layers, spread with chocolate nut cream and lob with chocolate leing.
Nut Cream Filling
For the layer cake above, Ingredients: Goz sugar. 4ox mar garine, or butter, tablespoonful of water, a small tin of condensed milk, 107. Cadbury's plain chocolate, a few drops of vanilla essence, 1oz. walijuta Put the agar, water, milk, butter
SCHEDULE ALTERED
HOUR
and chocolate into a saucepan, and boll for 5 minutes, stirring all 'the time. Cook slowly, adding the
essence and nuts.
Chocolate Icing
Use thin to leo the cakes Ingredients: 4oz. icing sugar, 202. cup chocolate, about 3 inblespoonfule warm water.
Put the chocolate in a baslu, add a very little warm water-just aufeient to damp it-then warm it by standing the basin in a pan of hot water.
con-
Add the stoved sugar and enough water to make the icing of a
istoncy that it will coat the back of a spoon. Beat thoroughly, warm very Rightly and use immediately.
Sponge Roll
To serve at tea or as a cold supper swcom
Ingredients: 4oz. flour, Boz sugar, 3 egge, 10% cocos or grated chocolate, I teaspoonful of baking powder, a few - drops of vanilla essence.
Linea Sviss roll tin with well. greased batter paper. Bleve the flour and baking powder together, add the grated chocolate. Whisk the eggs and sugar until they are pale in colour and frothy.
Fold in the flour a lttle at a time, sdd the vanilia essence and mix thor- oughly Pour the mixture into the pre- pared tin, and bake in a moderate oven for 8 to 10 minutes.
Turn out on sugared paper, trim the
MIDCE
"Mummy, do chocolate dozes have Jalsa bottoms? “
edges, spread with chocolate buiter and roll up. When cold, sprinkle with ateved icing sugar.
Flavouring the Custard
a sweet, with
Our do served as sponge fingers.
Ingredients: 1 pint custard, a two- penny bar of plain chocolate.
Make the custard with custardi pow. der, and when thickened add the broken up chocolate, stir until dis- Golved and well mixed, Add n fow drop of vanilla essence and serve ellier hot or cold,
BROKER WEDS
and
Mesangeries Maritimes annousco The wedding took place at the Re that the liner Felix Roussel, which gistry on Saturday morning, before
ber 20, will now arrive a day earlier, Lillan Charlton (nee Murray), re- was scheduled to arrive in Hongkong Mr. T. S. Whyte Smith, between from Marsellies on Wednesday, Octo-Joseph Jacob Edgar, broker,
alding at the Hongkong Hotel. The She will leave for Shanghal and witnesses were Messrs. A. J. Edgar Kobe at p.m. the same day.. and S. E. Edgar.
more bacon, season, and cover with Sprinkle this Uberally with brown Hotel advises that the usual Dinner The Management of the Peninsula stock, Simmer gently for about 40 breadcrumbs and add the rest of the Dance at that Hotel on ainutes, then dish up, removing the cheese. Bake in a hot oven
Tuesday, tape, Thicken the rock, cook about ten minutes.
for October 25, will not talce pince owing at 10 h.m thoroughly done, and strain over,
to the Royal Signals' Corps Supper Dance functioning that night.
Isobel
THE HONGKONG TELEGRAPH, MONDAY, OCTOBER 24, 1988.
E
EWO MALTONIC
Satisfying
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Obtainable from all compradores, dispensaries
or from
JARDINE MATHESON & CO., LTD, TEL. 30311.
POPULAR PARLOPHONE RECORDS
F1104 (Valse Vonite.
HARRY KARR. SAXOPHONE & PIANO,
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NO WONDER THEY ARE PLEASED
These garments have been "ZORIC" Odourless Dry- cleaned before storage, so are Fresh, Clean, Air-con- ditioned and ready for immediate wear.
BUT, did you prefer to store your Winter Clothes before Drycleaning? If so we can still give you a first class air-conditioned cleaned and pressed Suit, Costume or Overcoat. Our Collectors will be pleased to call or You may phone Our Depots.. 22a, Queen's Road Central Kayamally Bullding. Tel. 21279.
Peak Tramway Station
Tel. 20352.
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2nd. Floor Tel. 28038.
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