THE HONGKONG TELEGRAPH, SATURDAY, MAY 14, 1949.
PRACTICAL HOMECRAFT
MODERN AS YOU LIKE IT
By MARION CLYDE
McCARROLL
TEW brick houses are
ciple
being designed ac- cording to the prin
of
"modular
CO-
ordination." This term has
been developed to indicate a certain method of
dardising sizes of
stan-
build.
ing materials HO that economics can be achieved in construction costs.
One of them is shown here to- day, definitely modern in style.
The current trend in contem- porary architecture i to ono down, in nome designs, those extremes of styling which dis- tress the eye of people who pre- fer the softer, easier lines asso- ciated with traditional home building, while at the same time retaining the streamlined effect which seems in keeping with the spirit and the needs of the time in which we live. In other words, home owners can now be as modern as they lie, no moro and no less. Those who favour the stark simplicity, the very functional lines that stamp a house as unquestionably of this modern age can have that type of liome, while those who prefer that their present-day dwelling place-be tempered a bit with the mellowness of the past can also be well suited.
This two-storey house, boldly declares for the most advanced. in modern architectural thought by embracing the solar principio,
THE NEW
GLASSWARE
DESIGNS
By ELEANOR ROSS
RECENTLY buyers converged
of the annual American glass and chinaware show, or- der books in bal, to select suitable articles for our din-
tables. And orders heavy, too, for the merchandise new and beautiful. We were especially taken with the glassware, for just a
ncr
was
were
cursory
glance disclosed that the puri- ty of the raw materials avail- able and the skill of designers make for superb glassware..
There are Fo many lovely things coming into the stores. that the only diffeully will be that of selection. Not only are there new patterns in etched Uhero but ánd cut stemware.
new and varied chapes... are There are goblets with elems- the kne made to dupllente
handle of popular silver pat
Structural Clay Producie InstĪCUTS In modern develop-
FOR THE HOME OWNER WHO'S enthusiastic about the very latest ments, there's this solar brick house designed to take the greatest possible advantage of what the sun has to give in ight and warmih,
DINING ROOM
B1DROOM
LIVING ROOM
416 201
GARAGE 184°/20°
ENTRANCE TO THE HOUSE is from a terrace on which the living room windows look cut. One of the three rosina
on this floor can be an extra
DID AM
BED ROOM
DID ROOM
bedroom.
THIS IS A SIX-ROOM HOUSE, with three bedrooms on the
first floor, each of diem opening out unto a balcony leading
to a spacious terrace.
Setting The Table
IT Isn't the table linen, it isn't The elegant centreplece, the flowers that give a formal table Its lovely look. It is the shining appearance of every item of the service from the silver, to the china and ginss.
The centrepiece need net be elaborate, but it should be pretty and arranged with care.
It
One Way To Have Bigger
Eggs
R
By ROCK HILL '
EMEMBER
22 that
laying
hen cannot be overfed, but It certainly can be incorrectly fed, which will lead to a CeSSA- tion of laying Avold rice bran, which is of little value to 5 layer. Ment meal or fish meal and It are, very necessary would be advisable to ndd, say. ten percent, of fish meat to the mash you obtain from your forage merchant. recently dope this results.
I have with good
to
It would be advisable worm all your stock regularly once a month. Phenoris tablets are now available and are easy to administer and one in suro Its quola. of every bird getting
have found that when this mixed with the mush, after the first attempt, birds are apt refuse the mush. A little trouble with the dosing produces Give quick and good results. cach hen half of a one-gramme tablet.
Another Prescription
to
give what I hope is another prescription for layers" meal: 40 lbs. middlings, 25 15s. bran, IDE. 15. s. malza
meal, 10 Sussex ground cats 10 158, ush meat or meat meal.
meal. Each bird should have at least two ozs, of mash in the mornings and two ozs of grain in the evenings,
What I have found most suc-
mosh in
the runs open
to about. from the morning
closed o'clock. This is then and a food of grain given at 4.30 p.m. Grain may be soaked
should be low enough not to im- in to have a hopper ol
pede conversation across the table, The flowers should be fresh. However well artificial flowers simulate the real thing, they are not right for the table centrepiece, where they are veen at close hand.
*
or sprouted. If sprouted it in- creases fertilly and hatchabili- ty and also increases the size of, cgg.
Feed according to the pro- As for the setting, it is the same as for a formal lunch, ex-ductivity of the birds. One egg cept that dinner requires the contains about fivo grammes of So each hen should largest knife and fork for the calcium. main course. Bread-and-butter get at least this amount plus plates aren't usually used at a formal dinner, bread-sticks or amall rolls being passed with- out butter. Luncheon soup may be served in cups, but usually it ian soup plate at dinner.
Small silver or glass ash trays are set before each setting.
there is to be general smoking.
what she requires for her own body as a maintenance 'ration. Oyster shell and limestone grit consumed by will be readily the hen according to what her
requirements are.
Underfeeding
If the service is simple, two or ¦ GMALL CEES
containers
or In
and retarded
three cigarettes are put in these growth are the results of small silver underfeeding. It does not mat- Mrs. If more formal, cigar-
but malnutrition ettes are passed after the main ter much what large amount la
consumed, course. If desired, tiny indivi- result if the mash is too dual salt and pepper shakers may be used, or larger
ones bulky. placed in front of the host and hostess at either end, or in four pinces at a large table.
Sauces "Dress Up" Plain Food
By ALICE DENHOFF
113 an given Science has
the hen and her analysis of CEE and 'demonstrates which constituents are exhausted. has also shown us what foods are necessary for replacement. The food needed for a bird in full lay is not needed for a hen, who is resting and what is needed for a growing pullet
is not needed for a hen.
It is sometimes found that some hens in a flock are res
terms, and there are short stems THE good cook always, is In keeping with modern furni-T wel versed in sauce- quant herb dressing is fine fare ed, add 2 tbau, grated Parmesan ing and others laying, hence
ture lines.
Punch Bowl
The biggest steps
forward
Baked fish steaks with a pi- stirring until thekened. if desir- To serve 4, buy 2 to 3 lbs. Ash type cheese. Makes one c. sautee. making. In fact, the great stents (fresh or frozen)--cod
To dress up bland meats such restaurants invariably have halibut, swordfish, simon, etc.
as veal, lainb or chicken, break a special sauce-maker who Spread with softened margaring does nothing but turn out or and oil. Sprinkle with garlic 1/3 c. red currant jelly into
1
and a dash of cayenne. Ar- small pieces with a fork, but do From
well-greased baking not beat. Add 2 tbsp. fresh mint Tang on have been in the hollowwaremagnificent sauces. piccer. We were intrigued with one of these clever cooks, plutter, or pan. Add 1⁄4 tsp. each leaves, finely chopped, and tbsp. towl we have coaxed some of his rosemary, thyme and marjoram, rated orange rind. Blend care-
tap. salt, tbsp. cach minced fully and thoroughly. Makes bullt with a liner (just like a favourites, which we pass on onion and minerd parsley to
wheat bread crumbs. c. whole seafood server). You can pack the outside bowl with cracked
Toss together as 4 tbsp. melted fee and put the punch bowl in the Hiner, for punch that won't
margarine is added, then mlx Anally with one egg. be diluted with melting tee.
חה
over-scaled
punch
Ал for decorative
to you.
A fine, well-made sauce works magic in the kitchen. It perks up simple dishes and addp lustre to Ang foods.
or
There are certain stock sauces, places. such as veloute and hollandaise, these are as varied ne they are which lend themselves well to runging all the variations. To prepare the basic handsome and way from small ash trays to veloute sauce, melt 2 tbsp, but
fer la saucepan, add 2 tbsp. massive vases Pieces are de
smooth paste, Bigned to catch the light and flour; alir to reflect the sculptured contour Gradually add one e. veal no matter at what angle it is chicken stock, stirring constant held. Same pieces are so heavy ly. Continue cooking and stirring ginss could be worked into such and dash of pepper. Makes one: that it is a mystery how molten until thickened. Add i isp. mii
c. sauce. Intricate forms. Other plecos
For nice variation, good to. which wo
Eaw, wero blown bowls of crystal clarity, serve with chicken or ham ero
edges toquettes, meat loat or fish, add 20170 with uneven
In some to the, veloute sauce, tap, lemon, added Interest. give cases, various motifs, such as Julee and one slightly beaten egg
yolk. veined. leaves made of glass had been affixed on the under. side for decoration,
For Modern Home
clear
Spread this dressing over the top of fish steaks. Bake at 325- 350 deg. F. for 30 min. Garnish with watercress or parsley, and serve with lemon slices.
Every supply shelf should have a few packages of dried codfish, not only for breakfast, but as an excellent emergency dinner dish. sauce with a pinch of dry mus- tard or a dash of red pepper or To dress it up, flavour the cream
cayenne.
'Or to each c. of cream spiree for creamed codfish try adding 1⁄4 tsp. poultry seasoning.
To make an attractive supper dish servo creamed codfish with regi yoika of hard-cooked eggs A Rich Sauce and a border of chopped egg, OR a rich sauce to serve with while.
vent, chicken or pork dishes, Try herb sauces to do things cook 2 c. sliced onions in boiling for broller, baked or frict fish.
Pepper sauce goes beautifully water to cover for 5 min. Drain, cover again with boiling water, with delicately baked or grilled mixed pickling and cook until tender. Drain and fish. Simmer together one c. to rub through coarse stove, Add in malors, isp.
1⁄2 tsp. Add spices. Lap sugar.
Rub Urough a one recipe velcute sauce. 4. cream. Reheat and season. garlic salt.
strainer. Add 4 s. horse-radish to taste.
sauce, tap. rosemary and 2 tbsp. margarine...
e. sauce.
my method of using a dry mash the frut Boven hopper for hours, The alternative is to ex- poriment and by trial error hit on the average feed- ing needs of the majority of the flock.
and
Do not neglect the factor of palatability Flaked wheat and will be more
A
For a tangy ment accompani-Baked malze ment, mix tbsp. glycerine with readily eaten when damp.
c. grated apple, as soon as the bird also prefers bright grain apple has been grated. This will to dull. Pellets are said to bo
consumed
than more readily prevent it from darkening. Add
mash. Habit
and experience 4 c. grated horseradish, 3/4 at play a large part, even more
1⁄2 tsp. salt prepared mustard,
Fold in one. c. than palatability, and an actual that has been
test is the best means of arriv- and tsp. sugar.
ing at a conclusion. whipping cream
my beaten.
For Veal Cutlets
splendid satice to enhance the flavour of veal NEXT is a cutlets and turn them into a #ourmet's delight. Melt 2 tbsp. fnt from meat, or buiter; blend in 4 tbsp. flour. When lumps are removed, add strained
Tum
If dry mash is used too that avallable of water is plenty
and that the near-
at hand ingredients are of a type that will not swell in the crop.
No doubt cleaning the refri-
gerator is on your weekly plan. But do make it a practice any to wash away at, once spilled. Use lukewarm water stain that occurs when food is
weekly. and Buds. Hot water rufees the temperature, Tho
graling nook and cranny, with warm
Remove
and cleaning should include every
shelves:: Iminerso hot audz.
water.
*
ITS
BECOMES PART OF
You
Three Flowers clings so closely to your skin...blends with your
natural beauty. It's your very own complexion, it's YOUTH, it's Three Flowers.
three flowers
FACE
POWDER
OTHER AIDS TO BEAUTY
Three Flowers Cleans-
ing Cream and Foun
dation Cream for ine sisuble skin softness."
CREATION OF RICHARD HUDNUT
The Hong Kong Agents for Three Flowers are
W. R. Loxley & Co. (China) Ltd.
York Building
MAKE
Tel: 34165
NEXT SATURDAY'S SMILE
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STILLMAN'S
Freckle Cream
FOR, CLEAR SKIN Stilman's Freckle Cream coins certain lagredients which act as a temporary "black-out" against the formation of pigment. Next ite favors the retention of far glob. ules in the skin which helps to smooth out tines and creepiness. It's easy to use-Just smooth on at night before retiring and let Is work while you sleep. After using just one regular sized fat you will find your complexion so improved that you will need so wuging to continue using Stillman's Freckle Creed.
Exclusive Agents: AUW PIT SENG'S TRADING CO., LTD. Han Gong
STARS
idol
Distributors ED. A KELLER A CO, LTD. PO Box 659, Hongkonga
PRESS PHOTOGRAPHS
2. stock or HOUSEHOLD HINTS tomato juice; blend well. Cook until smooth. Add tbsp cnion, tbsp. horseradish, salt chopped parsley, tro, minced and pepper to taste. Bring mix- tury to boiling point. Pour over cutlets that have beei browned on both sides, and simmer for 11⁄2 hours or until done. cutlets occasionally, while cook- Ing. For a rich pimiento sauce stove, add, 2 tbsp. flour, 1⁄2 tsp. melt 2 1hs, butter. Remove from salt and pepper or paprika to taste. Stir until flour in dissolved rind smooth. Add gradually one c. mlik. Return to heat, and
Don't neglect garbage cans. cook, stirring until sauce begins
with to thicken. At this point add 2 Wash oflen or 3 pimientos that have been water, and after each cleaning. Mornay Sauce
rubbed through skwa and 4 dry in sun and air. Line pall
with paper, wrap each batch of Copies of photographe
separately, For a wind-up, here's n de garbage
taken by the South China MORNAY sauce is what turns finely chopped olives.
a. fish dish into a wonder-
Cook one c. fish clous ratain sauce that is so special garbage pail bags, a tical note is that these "glasscj Į of pepper, thep, minced greenful, creation.
or with sanitary. nt the pepper, thap, minced cucumber
pickis, tsp. minced parsley and stock for 15 min, with one bay puddings with plain ginger great time-saver, and most Morning Post and Hong Kong
leaf and peppercorns. Strain bread. Cover-one c. rulains with
Put strainer over sink drain Telegraph Staff Photographers base so that they won't tip sp, minced chives. Mix well
and measure, if necessary, add water and let almuner until Another Innovation which may
water to make one e Melt 2 water is himost all absorbed, to prevent food from getting
·wink get stained. Jarity
thsp. butler in saucepan; add 2 Thoroughly blend one c. wont-inlo pipe and clogging it, Do blown clear: bowl and a china MANY of us who have often tbsp, flour, then stir to a smooth oned, condensed milk, le not let the
declared that we would pasto. Add fish stock, dash of mon juice and, thep, prated le. But out of the the glumika nad ka base, the baso
light mon rind. Birring until the mic and hot water, and give the decorated so that it ties in rather starve them unt-Bab, bavi salt and pepper, and c.1
ture Vilcken Add raisins and metal fixturesa_wipe at. ihn.
esme time, neatly with various popular leashed to eat fish as well as out cream gradually, sufering con-
stantly. Continue cooking and the sauce is ready for serving... dinnerware -patterns--
While the majority of pieces on display are timeless, some destana ade definitely for the modern home, especially with drinking ginases. In sizes
Vinaigrette sauce goes beauti from small fruit. Julce glossen to big ones for iced tea, there fully with cold cuts of lamb or
beef.
To prepare 1⁄2 suec, at 1110 are glauses that are wide
combine in the order given tbsp. top and funnet down to a very narrow base, and are offered in tarragon vinegar, 2 tbsp, elder In the vinegar, tbsp. olive oil, tsp. exquisite colour, and
salt. Also 4 tsp. paprika, dash budget brackels, too. A prue
10
KTO
heavily weighted
catch on with growing popu="
14. stemwRTE with
Words,
For Fish
BORD
uke or
are on view In the Moming Post Building
ORDERS BOOKED.
·
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THAT DOES IT!
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SUPERIOR EXPERIENCED COUTURIERES NOW ESTABLISHED IN HONGKONG
-FEATURING
SMARTLY DESIGNED, QUALITY TAILORED
Morning and Afternoon Dresses Cocktail and Evening Gowns
Travelling Suits
Mandarin Styled Lounging Sets Parisian Models by Leading French Fashioners
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KIMBERLEY ROAD
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