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WEDNESDAY, “NOVEMBER 30, 1988.
TWEED'
“WEED" is an elastig
word; it is used describe materials of weights and colours.
If you are buying some this autumn it is best to say exactly | what you want, it for; the shop assistant will then be able to judge the right weight for you.
A good check design "disappears! or a plain "two kridy two" to match to your pattern from a sipping slot same colouringt la diferent patterns atabout:alftet yards, so dan't choose something with an overcheck, or the all Inches square. See the roll and hold That's the beauty of pedigree it against yourself. Judge It close to tweeds. They can be mixed by the the mirror and away from it as well. amateur.
you will like the district check" designe, so called after the districts in which they were originally made, shepherd's plaid and the Glen Ur- of Lewis and Harris. It is perfect They have been evolved from the
There is, too, the Harris tweed, which is hand-woven in the islands quhart (pronounced Urkort), fluenced by the traditional clan tar- for real sports wear--and "wear" is
the word for it
There is a story of a Lowls farmer who put an old Harris' suit on the FERTREFOW. Four years Later
ho noticed the sult in his field. "Nico simplest and best known of the dis- said. And took it back again.
Shepherd's plald, which is the suit that scarecrow's wearing," he
That's what Harris is like.
If you want wilt for real tough wear you will need a material that
to the
ane
tans,
in-
will withstand wet and possibly be "pelekcio-prodelos But for an ordinary sult-something less ambiti rict checks, is also called the dog's ou will do probably a material tooth, hound's tooth, or in the trade between sixteen and eighteen ounces "two and two." The Glen Urquhart (iha trefers to weight of
has a
"four and four" crossing yata).
(four threads over, four under, in- Choose fabric made
stead of two, maiting a large-sized of yarn with a fairly high, arm twist.
dog's tooth) on a two and two back This kind needs very little attention, and
background. will wear like pin wire. The softer tweeds wear as well, but need looking after. Their skirts, for instance, will need fairly frequent pressing, but will keep their shape.
>+
-and hore are some. of the ways they are using tweed in Paris
To make an evening coat with fitted waist, widely fired akirt, big sleeves-a silhouette o, the 'nine-
The
Obvious variations of the Glen ties Colours: Fuchsia red, UF- check are Thane of Fife, Mar, and quote blue and white on a gre Red Mhor, in which alternate ground. "crossings" are outlined with a dif- terent colour. But these patterns plain jacket, checked skirt.
To make a two-contrast suit are rather large. You might like to make you look largo. Plaids and small two and two background with the jacket is plain navy blue, but- Checks are popularly supposed to ask for some checks by name. Sota skirt, cut on the cross with a centre Guards would be a suitabla one-a check on a navy blue background; сать, has đ bold plum-coloured "dressmaker" checks where the two-colour overcheck. right and horizontal lines have the same weight certainly don't give an
toning high to a stand-up military The Horse Guards check shows collar. Illusion of slenderness. But if you blocks of "two and two" apparently study a good suiting check you will woven in different directions;
quares" are longer blocks are outlined in a third colour, lepath swagger coat, hanging from a see that the
To make a seven-eighths- the than they are broad. .:
Also, in a well-designed pattern in tone. It has a brown mixture Colours: Wine and hunting green, Invercauld is a quiet one and light re-cut poke with inset sleeves. the upright lines are emphasised no background with a faint green line with an overcheck of yellow. that they take your attention. This overcheck. emphasis. on the vertical prevents Club are cheerful, but not too loud cape, elbow length and fitting on the you from-looking, as a tweed man
To make a short evening would say, "wefty."
Nearly always you can get the shoulders:. in midnight blue checked same pattern in different mixtures, with a tinsel thread.
Glen Feshie: and Gun
CURRY SPECIALISTS RECOMMEND
FAVOURITE
TESTED TESTED RECIPES
À BRANCH OF COOKERY THAT ATTRACTS THE
NURRY. Is one of the dishes, on which the man of the house has views of his own. Must men, 1 they are interested in curry at all, regard themselves as authorities on this important branch of cookery,
MEN FOLK
carrots,
Feas, haricot beans, french beans, server or hors d'oeuvres dish, hot curry well; a mixture is best.
parsnips, cauliflower all poppadoms or pupaduns (all the large stores have them), diced cucumber, pineapple, chuincy and desiccated coconut. Some people
CURRIED LOBSTER
RESH lobster curried is a good like Bombay duck.
they are well informed on regional dish. Cut the white meat in aspecia and varying methods of
blending and they · Con discuss small pieces. Fry a large onion and should be about two large cupfuls The amount of diced meat used learnedly the rival points of the an apple in. lb butter. Mix in a or one small chicken. This is for different curries.
teaspoonful red currant jelly, 2 tea- four people.-- Much of this specialised know. spoonfuls curry powder, 2 teaspoon-
first-hand from
ledge la Anglehand and comes es im teaspoonful sait, and breakfast cup-ARDINES, chopped up pineapple
་་
PASTE OR POWDER
with
a tiny pinch of cloves, SAMBOLS SERVED WITH CURRY the place of orig
origin.
ful of milk. Here is a recipe for a "wet" curry; Stir well and cook 10. minutes.
chunks, grated cucumber, tomLNS=" FOR 11b. of meat, or vegetables, Add lobster and heat through. Files cut into small pleces banana,
or mixed meat and vegetables, on a hot dish and surround
Bombay duck, chutneys, paradams, take two good-sized onions, lice boiled rice sprinkled, with coral.
grated coconut, desiccated if fresh not and fry brown. Add to the fried
available,
burnt almonds onions in the frying-pan 2 3
or nuts, anchovies, sliced cooked beans, heaped tablespoonfuls of a good
green peas, chillies ground into u curry powder.
[NGREDIENTS: Prawns, crawfish paste (very hot), may all be served (A very yellow tall or lobster, any cold meat, with curry-separately on saucers. curry powder hos excess of chillies and is very hot without full flavour.) birds, or fresh chicken; also 1 large make an excellent vegatable curry. pork, beef, multon, veal, venison, Fry the curry powder in pan with onion, carrot, and apple, 1 en Pour some curry sauce into a cas
Cooked beans, onions until the grense rises. This is papper, 2 tablespoonfuls stock very important, as no amount of more according to the amount of about in place the vegetables in after-coolding will make under-cooking the curry "stuff" meat used. 2 teaspoonfuls of any about an hour before serving.
up for
ΟΣ
Meanwhile infuso 2 tablespoonfuls good curry paste of 3 of powder, a of desiccated coconut for about 5 or good shake of red pepper, 1 good or oz. butter, Koz sultanas, teaspoon-
peas and carrots,
GENERAL CURRY SAUCE
10 minutes in -pint of stock; if tul sugar and a good squeeze of les.curry sauce is suitable for all
available, otherwise water. Add this
from: the
Chop Anely apples and onions, not
meats, fish, and so on; 2 table- to the frying pan and bring to the mon juice
Melt the butter in a deep sauce- stewing apples, 2 large onions, lb
spoonfuls boll. The Infused coconut may be
curry powder, 2 large strained if desired and the liquor and bring to a "bubble." Add desiccated coconut, pint milk, 1 plone used, but this is a rather need onion, carrot and green pepper, all dessertspoonful less refinement. This completes the brown-about
finely chopped. Cook to a golden fresh paprika, 2 teaspoonfuls sugar, paprika powder or 1 curry stuff,"
five
minutes. Add a little chutney or sultanas as de The cut-up meat or vegetablesi (or shinko of red pepper, sugar and le- or vinegar for beef
apple, meat, sultanas and a good sired, salt to taste, juice of 1 leman, a mixture) should now be put into a
curry. 1 small saucepan and the curry
mon juice.
stick cinnamon. frying-pan added thereto, together bird. Have it jointed,
If using a chicken choose a young with small dessertspoonful of golden brown in bubbling butter, and sliced. Fry together in saucepan In
fry to vinegar and some salt. The whole and should now be cooked slowly-im- Stir all up well, add two large table- Add curry powder, fry for half to the mixture in saucepan. little dripping till brown and soft. mer, do not boll-for two or three spoonfuls of good stock-more if a minute to Improve flavour.
NOTES.-Fresh meat takes rather it moist but not runny.
lot of ment is used, enough to keep Pour belling milk over coconut, more curry stuff than cooked meat spoonfuls of curry powder or 2 of Add milk and all ingredients to Add 3 tea- squeeze and strain off coconut milk. and a trifte under 14lb will sult the curry paste. These must be heaped- curry mixture. above mixture. If the meat be very up spoonfuls. lean add a little fat or dripping. A
Allow to simmer. with Ild on saucepan, for an hour, curry always improves if let get cold quickly for two or three minutes, thicken if desired.
Cook on. hot. plate. or over fre then remove 3d and allow sauce to and reheated next day or later,
For a fish curry or egg curry use spoon. Then draw to side of fire or should be friod together slightly with
stirring at the time. with a wooden It freshments milk in place of stock or water. Eggs switch
are used they should first be hard-boiled and cut in simmer, not ball, for 20 minutes.
down to lowest heat, and apple and onion and the curry pow- two, and the above quantity would
der added before liquids and other Serve the curry and rice in separ- Ingredients. Simmer serve for about 12 eggs.
ate dishes and hand round in a curry tender,
meat is
hours or more,
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CHRISTMAS
ADVERTISING.
The early co-operation of advertisers is requested in the matter of submitting copy and lay-outs for special advertising during December.
Illustrativo “mats” should be selected immediately, and copy sent in not loss than forty-eight hours before the dates of publication.
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and
"THE HONGKONG
TELEGRAPH"