THE HONGKONG TELEGRAPH, SATURDAY, SEPTEMBER 18, 1948,
BEAUTY FASHIONS HOME
Friction Face with Ice Cube
Courtesy Vrance.Denney
The use of a cosmetic meal now and then helps to refine the texture
of the skin.
By HELEN FOLLETT
THERE is one detail of complexion
wise
While soap and water, used twice care to which beauticians give a day, will help clear away the oll unanimous support. It is the cold it may be
to use a cosmetic You can buy water finish to the face washing. As meal now and then.
cosmelle a skin tonic and tissue toning factor these preparations at any its virtue stands unchallenged. It counter. Sprinkle a little on a molst improves the colour of the skin be- wash cloth, go over the flesh lightly. cause it is the very best stimulant The starchy content of the meal is for the
the little capillaries that are soothing, helps to refine the texture close to the surface. It helps faulty of the skin.
glandular functioning. often the
cause of enlarged pores and olly Creamy cosmeties, of course, are complexions. The colder the water, not for the girls, whose noses shine the better. An occasional friction. like a good deed in a naughty world, with an ice cube is on excellent They need astringents. Witch bozel practice. Some facial
operators serves. Apply after the face wash- whlak a cube over the cash cus- Ing. putting it on with pledgets of tomer's face while the cream is still cotton. Let it dry. on after the massage.
When there is on excess of oiliness Diet plays an important part in there is an inclination for the pores the treatment of a complexion that to expand. In course of time they looks as if it had been freshly bost- may be blocked with wax like plugs, ed. Reduce butter, cream, Int the tips of which attract atments, rich sauces and pastries to mospherle dust. Then one is in for the minimum. Start the day with trouble. Blackheads may break the orange or tomato juice. Ent plenty dellente cells of the pores, bacteria of vegetables, especially green may invade the premises. The re- salads. Down four or five sult will be nenc.
of water a day.
NEW LOOK FOR CHINA AND GLASS
By ROUNELLE MARTIN
IF you want your china cabinet
to be in style this season, just spond a day in the garret rummag- ing among grandmother's 'old dishes and all the thing up with them.
The new look has got around to the china department by now and the nicest things are'right out of the 1090s.
Gift shop operators got that im- pression while inspecting and buy- ing thousands of items on display at the southeastern chinn, glass and gift show in Atlanta.
Again as in days gone by, delicate gold vines and elaborate grape clus- tera decorate the edges of dishes
and the centres oro splashed with colourful hearts and flowers.
Pottery Favoured
Also, It's respectable these days. to admill openly that your dishea
are pottery and not real china. And aluminium and chrome are replac ing rapidly the silver trays dining tables everywhere.
on
Dealers Bald the traditional English bone china is only trickling Into the United States. Its newest pattern is still the simple and formal trend.
Italian pottery is coming Into this country in some quantity, but It looks Chinese instead of Italian. A bread and butter plate in this line rells for U.S.$10.80 and a luncheon plate for $21. It is much more sub- stantial than china.
There is also a definite boom in gadgets that make for practical but completely informal living,
Buffet Sot Popular
Among the most popular now ideas to a glass buffet meal set that makes it possible to balance a com- plete meal on the top and still have
free hand. This layout featurca grooved places where cups or glasses fit snugly. It has a separate section for cigarettes and ashes, too.
There are also heavy pottery dishes that permit cooking and serv- Ing in one operation-no more "dish- Ing it up" from the stove. There are wooden salad sets, aluminium lazy susana and other types of trays, all practically impossible to damage and equally useful for indoor and outdoor entertaining.
For those who like, their gilte unique, there is now on the market
a good grade of crystal cocktail
•
Tenderfoot Fashion
Edwin 15 Foreman ·
By. PRUNELLA WOOD
ginss with a chrome base. The ulti-TINA LESER gets around, mate is a cockin!! glass with a tiny. glasses tinkling, bell in its base-United
Press.
HOT OR COLD SOUP IN SUMMER?
By IDA BAILEY ALLEN
"IN France we do not have in hot up because they are served with boiling water and boll 5 min.
"That-is-n-big-mlatuke."--sald-the-Then drain-Dust-with-salt--and Chef; hot foods in hot dishes, and fill with the desired fuiing, which cold foods in cold dishes is a rulo may be based on choice of meat, that must be remembered,"
fish, cheese,
nuis
or mushrooms. Dust-
with fine dry crumbs Ughtly and dot with butter or margarine.
"As for 'rubber' soups," I ob-
and her current collection reveals such wide wanderings": in the past six months as the great southwest and the Carib- bean countries.
Here is a Mrs Tom Mix sort of frock, not for equestrian stunts, but for reflecting in | effete daytime settings the wild west garb of the rodeo dude. In feminine version, the dress comes out gray or black gabar- dine, with pocket bindings and
arrowheads, belt and buttons, of brown and gray, respective- ly.
served, "that's caused by using too much gelatin. One tablespoon of Place in a large casserole contain HOME HINTS
many cold soups," remark- in hot cups!" ed the Chef, "We tisually have hot soups even in the summer time. The cold soups come
Central from
and Eastern Europe. With the exception of our own vichyssoise, the most famous are the cold schay and the cold borsch. But you have made very popular the cold jellled soups, like the madri- lene, the tomato, etcetera. When they are good they are very good, but when they are bad they are terrible !""
"I agree that most of them tuste fat and empty of flavour."
"Many of them taste like cold rubber"
remarked the Chef, "and the others are so soft they swim
around in the spoon."
I laughed. "Well Chef, it seems we have a problem on our hands."
Hot Soups
"The_problem would casily be solved If you would serve hot soups,' he remarked.
"But many of us like cold soups,” I persisted, and I think they have a distinct place in our summer menu. It's just a question of tasty season- ing and making them of the right consistency. One of the reasons why the jellied soups served in restau rants
often pro
soft and partly
Thoy
Answered
the Call
Send your donation to
tha HONGKONG.
WARNI
MEMORIAL
FUND
unflavoured gelatin to two and a half cups of soup stock is the right amount to use for a pleasant con- sistency."
"A
"Of course the soup slock should be clear and it should be well- seasoned," the Chef went on. good canned consomme or bouillon is good to use, if additional season- ings are put in. I like to use B
of finely minced
Cover
one Fifteen To keep mice away,
ing enough water or soup stock to keep them from sticking. and bake until tender in a moderate oven, almost пл hour. minutes before the peppers should be done, uncover to brown. Serve plain or with cucumber sauce ΟΣ tomato sauce.
of the
simplest and at the same time most effective plans is to place a lump of camphor in the cellar or cupboard they infest,
Tongue Stuffing for Peppers: Ro- basil or move all the scraps of meat from
the root end of a fongue and mince Grease marks can be removed fine.
There should be from 1 to from suede shoes by rubbing
a
touch chives in consomme, and Hittle fresh majoram in chicken boullion. I also like to stir into the soup after it has begun to set, a little fine-minced celery, or grated carrot or cucumber, or perhaps a very few green peas or minced cooked mush- rooms. It makes the 'soup more satisfying."
Tomato Bouillon
"Jellled tomato bouillon is one of my favourites when It's well made," I said. "It's good made with one- third bouillon and two-thirds to- mato juice cocktail, with just a dash of tabasco for interest, and for a garnish, chopped hard-ccked egg and chives."
That is very "Ah, the garnishi Important, exclaimed the Chef. "It adds the Anal flavour touch and the eye appeal. I And that almost all of the jellied soups should be gar nished with - a Httle sliced lemon, and are better for flavouring` with a little lemon juice And one more. polal: By themselves, these cold soups taste lonesome. So I like to servo them with, the little savoury
Have canapes.".
You?
Sad
"Cheese srackers, are good, too, I suggested, "or pass a bowl of crisp potato chips."
: Dinner
Hot or Jellied Doullion Crisp Crackers
Stuffed Green Peppers Tomato Sauce
Baked Potators Squash a to Suisse Plum Upside-Down Cup Cakes
Hot or Iced Coffee or Ten --
Milk (Children) "[All]Modzuréments Are Levét
Recipes Serve Four
Hon. Treasurers popular advaÜZİKL Lowe, Bingham & Malthows
Mercantile Bank Bldg.
3** Stuffed. Green: Poppers"
the
1 c. Add 1 c. fine soft brend spots with emery paper. This crumbs or cooked rice; 1⁄2 tbsp. brings up the nap again. minced parsley, 2 tbsp. grated onion,
1. CH, 3 tbsp. melted savoury fat and 3 tbsp. milk or stock.
Summor Squash a la Suleso
2
ibap.
Peel and thin-slice enough Bum- mer squash (any kind) to make 3 C Next butter or margarine deep ple plate. In it arrangs a layer of squash; sift over 1 flour mixed with a little salt and pepper; dot with 1 tbsp. butter or margarine. Sprinkle with parsley, Repeat making a second Pour in enough milk to show through the alices of squash; sprinkle with c grated Swiss cheese; bake 30 min. in a moderate oven.
layer.
To prevent paint looking dull after it is washed, wash it with the following mixture: Info a quart of hot water pour a table. spoonful of turpentine, and half a tablespoonful of soap powder. It is a splendid for "tirod" paint.
•
jelly or reviver
When using ... stalo minced
bread for puddings, soak it in a cold liquid. Broad that has been soaked in cold milk or water la light and that soaked in crumbly, whereas. hot is heavy.
Plum Upside-Down Cup Cakes
Run a piece of stale bread through the mincing machine if fat meat or anything greasy has been minced.
Wash and dice 1 lb. ripe plums, any kind, and mix with c. sugar; place in deep, elled muffin pans. Cover with a plain batter, log
To wash a mattress pad success- the pans, a little more than half. Bake 35 min. in
fully, make a rich suds moderate oven, washing machine with warm soft- in your. 370 F. Serve warm or cold with ened water. Run the washer 10 thickened plum sauce.
minutes, extract the, wash water.
Upside-Down Cake Batter: Cream If the pad is still solled, use new
4 tbsp. any kind shortening will in important that
31 c. Augar, 2 eggs and
31
suds and wash five minutes longer. "the", padi be tsprinsed twice in clear, warm water. orange or lemon extract. Sift to- rumming the machine three minutes gether 1% e. flour, 2 tsp. baking for each rinse, and extracting, the powder and 1⁄2 tsp. salt. Add to the water each time. Arst mixture alternately with c.. milk.
This makes-1 doz..
1. Trick:Of The Chôf.
Select madium-sized sweet green Pep" up fellled boullion by''stla=" 'peppers. Cut off the tops and scoopring through, a little minced- Enail; out the needs and cores. Place the parlay and chives.
· row
.... If you want to make a long, nar- room look wider a largo mirror.. on; the long:-)wali will do the, telek. Of put a light colour on the long, wall and a dark, strenger colour on the other wall.
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23 Chung King Arcado (3 minutes walk from Peninsula Hotel)
EVERY WOMAN NEEDS AN
KOWLOON
Elgin American
COMPACT.
FIRST POST-WAR SHIPMENT OF THE COMPLETE RANGE OF
Elgin American
COMPACTS & CIGARETTE CASES
NOW AVAILABLE AT
KEENSEN CO. China Building
VANSEN CO. 33-33A Queen's Road Central,
1-Minute Mask... gives your skin
a lighter, smoother look!
Before you go out--always a 1-Minute Muski Cover your face, except eyes, with Pond's Vanishing Cream, The Cream's *koralolytic action dissolves off little skin roughnesses!'
After one minute, wipa off- Your Mask. Your skin has a new refreshed look---lighter, clearer, more alive! And it feels softer!
PONT
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Trade Inquiries to
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'Always before make-up, smooth on a light film of Pond's, Vanishing Cream and leave it on.
It's a Heavenly Powder Base, tool
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Room 322-323, Exchange Bldg., Des Voeux Rd., C., Hong Kong.
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