OME simple planning in advance will
sávó many a housewife a headache this Christ-
11. schedulo
A
of
shopping
wants, and
dates when certain jobs must be completed, should, hang in every kitcheäk
T
The last week in November marks the commencement of pudding making. I do not make them all from the same recipe.
For Christmas Day I like a traditional old-fashioned ro- cipe-something dark and rich- looking, in kcoping with the grent day.
I have another mixing Then from a recipo with a story, such as is used in Buckingham Palace, or sometimes I get a recipe from the chef of a famous hotel or one that I have tasted and found very good. These I put tato small basins and give as presents. I buy pretty basing
these with for
flowers painted on them.
Famous Chef's Mixture
My extra special recipe is fron the head chot at the Dorchester Hotel in Park Lane. It in the same as is served thero,
You may like to try it too.
Ingredients: lib, shredded suot. lb. raising, lib. Bul
currants ilb. tanas, 2. mixed peel, stb. apples, period. cored and chopped Ano. 1 and orango rind (grated) Juice of orango, 1 tablespoon mixed sploes (joz), žib, pro- asrved ginger, jlb, demerara sugar, lib. breadcrumbs, Goa, four, eggs, 1 wineglazs brands, wineglass rum, i sunt bottle of stout, 1 lemn On rind (grated) and the juice of a lemon2.
The
method is atmple. Thoroughly mix together all the dry ingredients and set aside. Now mix together all the liquids and slowly stir them into the dry in- gredients. Mix well,
Pill into pudding bastas very
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Planning the FESTIVE FARE
well greased and sugared, cover with a plece of buttered paper, and tie up with a pudding cloth. Boll for three hours, ac- cording to size, and set aside in a cool place. This recipe, you notice, has only -four eggs In it, so that it is not as expen-
sive as it sounds.
New Recipe Pudding
For home consumption you might like
to try this recipe. It is very good paten
cold and is lighter
in texture than many
recipes I have tried. This is doubtless due to the use of mar garine.
Sausages, chestnuts
and mince pias accompany tho King and Queen of tho Christmas dinner
These quantities make 4 small pud- dings, so that you can adjust them if you are going to have a large family party to entertain at Christmas.
Ingredienta: 100% self- raising flour, 10oz bread- crumbs, '12oz. Blork margar- ine. 12oz. seeded rakins, 1201. sultanas, Ios, curranta, 1205. candled peel, finely chopped, 2oz. eltron peel, cuit in älices, I apple. pected and grated, grated rind and juice of a oranges and 2 lemons. Boz almonds blanched and shred- ded, fib, demerara or granu- inted sugar, 2 teasp. ground ginger, 2 leaap, mixed spice,
casp. salt, 4 tablesp brandy, teacupful milk, SKRA.
Brash four pudding basing with melted margarine, and prepare four double thicknesses of grease- proof paper, brushed with melted margarine, to go over the basins,
+
Then add the other ingredients (the cherries ont in balvos), the remainder of the flour, the fruit juice and brandy Inat of all. The family can give it all a stir,
See that the mixture is of a firm consistency. Pour into an oblong paper-lined tin and bake for three hours.
One word of explanation about raisins. In the pudding I mention seeded raisins. TheAn Ara hia busents already seeded which save
the trouble hand stoning.
The
The seedless raisins are small, sweet and quite seedless.
Quite early in December I begin to make inquiries about the price of turkeys. A nice sized hen with small bones and a plump breast is the ideal, but they, alas, are the most expensive.
and four pieces of string long Turkey Talk
enough to go twice round the top of the basin and tie in a bow.
`Bift the self-raising flour, ginger, spice and salt together.
Prepare the fruit, almends and candied pecl. Grate the rind from the oranges and lemons and squeeze -out the juice.
Mix in a large bowl the dried fruit, almonds, candled peel, grated apple, orange and lemon rind and sugar, Add the sifted flour, spices and breadcrumbs.
Important Stirring.
Stir thoroughly, melt the mar- Racing and add it to the mixture. Whisk the eggs, add to them the ink and the brandy and the orange and lemon juice.
Pour this liquid into the pudding and stir until well ministened.
Leave the pudding to stand over night, cover with a clean cloth. In the morning. All the basalns, cover with paper and
tie them down firmly. Steam
for 6 hours.
On Christmas Day,
steam again for hours. If bolled
only half the time is required.
Puddings
the shelf, then cake making bo- gino. Only one or two keepers necessary: the rest I make the week before Christman with
he pastries,
tho
Него 13 a good keeper re- elpe. I make this in an eb- long tin as it
is easier to cut
into amaliish
piccos. Most
people only want a taste at tea- time after the big dinner.
Christmas Cake
Ingredients: şib, flour: jib. butter: 1b. cnater sugar; alb, ground almonds; ih, glaco cherrica; lb. Bun-Mald neod- foss raizitis: lb. citron peel; grated rind and juice of 1 lemon, grated rind and fulco of 1 orange, à glam brandy,
Croam butter and sugar to- rother, grate in rinda of orange and lemon peol, and beat in egga
But my choice is always a small- Ish bird and plenty of sausages to help it round. Two sausages per head for dinner is my allowance and another panful cooked with the bird to get the turkey flavour. These are left in the pan until they are cold and are popular at supper-time.
I'm particular about the caus- ages,
I always order them in ad- vance at the same time as the piece of bacon for bolling, and in-. sist on having Harris real Wilt- shire for both, then I know there will be no complaints from any- body.
Extra grocery list, fruit, bread, milk are all worked out well in advance. This year is going to be more difficult than ever with Christmas falling on Sunday, so I advise you to be well prepared and stocked up.
The kitchen and cooking uten-
Bils have already. had
aver- haul: Saucepans inspected, cako. mincopic tins scalded out and a nota made about replace- ments like a batter
CEG beater, a mea- suring Jug and a now small fry.
ing pan for do- ing up little things,
Whenever pas- stble. I cook in glassware. especially stews and fish dishes,
There is noth- for ing better retaining the full flavour food, and I am gind to sea thero gma
is now a glass frying pan in Pyrox Flameware. You have only to taste sausages, kidneys or a chop done in one and served straight from the pan on to your plate to realise how good it is.
The handle is detachable so that it in really quite presentable on the nicest of tables. There is nothing nicer to my mind than a "try" served in its own gravy.
Boxing Day Pie
The mince pies we leave until last. Instead of always making ittle ones, I find a large pie with a
on at a time with a little four. shortcake top is the thing for
COUNT THE
"TELEGRAPH S
EVERYWHERE
LA LA LA LA LA LAAAAA
November 29, 1939.
Don't let unpleasant laxatives cause tears and tantrums.
by Mrs. BARDELL
LA LA LA LA LAAAAAAS
Boxing Day lunch. Here is my recipe for it.
Ingredients (pastry): łaz self-raising flour, 41oz. Stork margarine, 1 gills of milk, pinch of salt and doz dem- crara sugar, 2oz, margarino, fib; mincement, 1 tablespoon sherry, rum, or lemon juice.. Blft four and salt into a basin and rub in the margarine. Mix to a fairly soft dough with milk, and knead lightly into a smooth lump. Melt the sugar and mergarine
add
the
mincemeat
together, and spread in the bottom of a pic-dish evenly,
Put the shortcake mixture over the top of the dish and bake for 30 minutes in a fairly hot oven.
During the coming month it is a good plan to add few extras each week to the grocery order, in order to build up a Christmas larder.
The last week there are mulz and dates, crackers and beverages, for,' of course. you won't forget the festive battle of port.
Here's Luck!
EWO
BEER
Another Wolsey Winner
Brevets
Now is the time for now underwear. Now is the time for Wolsey.
Nothing is so good as wool and no wool so good as Wolsey.
Let Wolsoy be your choice, in lovely new styles which are more attractive thanı
ever,
Wolsey keeps you warm and cosy and free from cold.
Wolsey wears and wears, Wolsey is better and costs no more, so put your self and the family in Wolsey now.
Mado in Leicester, England
Sold at all leading departmental stores. Remember Wolsey for Warmth, - Woar and Comfort.
Use this Child's Laxativo-PLEASANT, MILD IN ACTION
When your youngster is out-of sorts obviously in need of a thorough intestinal cleansing and still "fights" taking a laxative, don't set it down as stubbornness, Maybe you are guilty →→ of thoughtlessness. For when a chilid objects to such anedicino, there's often good cause. The tasto may be offensive, or the action harsh and unpleasant.
So is it over fair, or even kind, to force such remedies on your youngster, thus taxing an upset condition still further ?
Fortunately, thero's no need to re- sort to such measures. You can get a real child's laxative- " California Syrup of Figs "Califg—thor- aughly pleasant both in taste and
action. Youngsters really like it.
In flavour. California Syrup of Figs" as delicious as pura fruit syrup. And, because of its gentlo vegatable Ingredients, is mild and agrocabis in effect, Doctors recommend it. And it thousands of homes where it is used, "Califomia Syrup of Figa" has proved an equally suitable laxative for others In the family young or old, especially for women with whom it is impor tant to avoid the shock of stronger.
hamsher drugs.
"California Syrup of Figs" la sold. by chemists and stores everywhere, Do sure to emphasize the name "California and look for Califig' on the packago.
CALIFORNIA SYRUP OF FICS
NATURES OWN LAXATIVE
|
Your skin will be clearer and
25 1934
smoother after you have used
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