1935-05-25 — Page 14

8

The Nicest

Won't You Come

SUP

For Tea?

UPPOSE we give a good. old-fashioned tea-party. Flowers, and paper-thin bread » and butter and wild strawberry jam and coeurs a la creme and cup after cup of hot, fragrant. tea-and talk and talk. Grand- mother tells 11,3 about her favourite strawberry conserve and the secret of making pains surprise.

Have you the slightest ides what a pain surprise is? Well, if pro- perly made, even to the most ob- servant eye it appears to be just an uncut loaf of sandwich bread tied round the middle with a gay,

The narrow ribbon and bow. surprise consists of the fact that the top erast lifts of and the bol- lowed-out loaf is filled with delect- able dainty sandwiches lying face up and ever so neatly fitted in

PAIN SURPRISE

Bay a very fresh loaf of sand- wich bread about 14 inches long. With a sharp knife, carefully slice off the long top crust in one whole piece. Insert a long pointed knife at one corner between the crust and soft part of the bread until you strike bottom; then carefully This saw, all around the bread. will have loosened the block of soft bread except for the bottom. Now, insert the knife not quite at the corner between the lower crust and the side crust and push it in. until you hit the back crust; then carefully saw your way across al- most to the end. The block of

4

CHINA MAIL HOME SUPPLEMENT

wa

may=

white bread will then easily come, out intact, leaving a box of ernst. Use this bread for making the sandwiches, which if properly ent will fit neatly back in the crust When the lid is again put on, is should look to be in its original state again. Tie a pretty ribbon around it, as per sketch, wrap in wax paper and keep in refrigera tor satt ready for the tea table. Chopped Walnut and Water-

cress Filling

Wash and remove leaves oily from a bunch of fresh water- eress, dry, and chop fine. Add to it two tablespoons of finely chopped English walnuts and a Salt to very little mayonnaise. taste.

Stuffed Olive and Salted Almond Filling

Blend cup of minced, staffed clives with pounds of finely chopped salted almonds and three level tablespoons of mayonnaise.

Coeurs à La Creme These may be bon by a few French specialty shops, imita- but a very good. tion can be made at home by work- ing plain cottage cheese through a very fine sieve and putting it in- to one large or several small-sized heart-shaped aluminum moulds which have had several boles... pinched in the bottom and which have been Ened with a piece of cheese-cloth wring out in a little cold water. Pack well with the cheese and put in the refrigerator to chill Turn out into a plate when ready to use and remove the cheesecloth Pour a little think cream over them. This should be eaten with thin bread and butter and wild strawberry jam:

Coconut Drops

1 cup of Sweetened Condensed Milk and two cups .of moist, shredded coconut together. Drop by tiny spoonfuls on a well-buttered par about an inch apart. Bake in a moderate oven until a delicate brown..

of of

White Plum Cake Blanch half a pound almonds, reserve 1 dozen them for decoration of the cake and shred the rest with a sharp Knife Scald pound of Sultana white raisins and soak them until plamp; then dry well. Cream sit ounces of batter with one cap of granulated sugar, add the beaten. yolks of four eggs and bent well... Sift two cups of four with 1 tea. spoon of baking powder, tea- spoon of grated nutmeg and a quir- ter teaspoon of salt. Put a tes- spoon of vanila and 1⁄2 teaspoon of lemon extract in 1⁄4 cup of cold water. Add it alternately with the four to the batter and egg mixture. When well mixed, add' the raisins and the almonds, which have been lightly floured, and 1 cup of shredded cocoannt. Now fold in the stiffy beaten

of

sift together two cups of pas-.. try flour with four teaspoons baking powder, % of a teaspoon. of salt and eight, teaspoons of grå... nulated sugar. Work into this 4 tablespoons of salt butter. Add

the currants and then mix to dough with shout^2/3 cup of milk. "Divide into six parts, toss each piece onto a lightly floured board and pat into a circle four inches. wide and inch thick. Bake on a hot griddle which has been very' well buttered. When delicately brown on one side, turn with` pan- cake tarner. When cooked through, split and toast under a hot flame, spread with creamed butter and serve on a napkin.

inch

Cinnamon Toast Cat bread slices and remove crusts. Teast lightly and quickly. Batter well and sprinkle with powdered sugar and cinnamon mixed to- Cut in thirds, place on gether.

the buttered tin and put under broiler for a moment to melt the sugar slightly. Serve immediately.

Meringue Torte

6 egg whites 114 teaspoons vinegar

2 cups sifted granulated sugar Few grains salt Vanills

Beat the egg white until fluffy. bas not dry. Sift about two table- spoons of sugar over them, best, until thoroughly mixed, and repeat the beating vigorously until all sugar is added. The vinegar. too, is added gradually along with the sugar. Bake on wet brown paper in a slow oven, around 250 degrees F. until crisp and golden brown, which takes an hour or longer, de- pending on how crunchy you want the centres to be..

little tricks

CHINTZ AND CRETONNE Bran water is to be recommend- ed for washing coloured materials like chintz and cretonne. It i made by bolling three or four handfuls of bran, tied in maslin. in a gallon of water for 20 minutes. So that the colours shall emerge as fresh as before, a little salt and vinegar should be added to the water. Hot starch, please, for chinty. Hot starch that has been allowed to cool, for eretonne.

These materials must not be wrung. Squeeze well instead and allow to drip out of doors-well out of the sun, of course. Chintz which has by rights a glossy finish. asks o

be ironed on the right side: cretonne, with its dull finish, is ironed on the wrong side.

A WHITE SHEEPSKIN RUG These rugs wash beautifully as a rule, and frequent rubbing dur- ing the process will keep the skin from getting bard. So will a very little warm castor oil rubbed well into the skin while it is barely

is to ... damp. The alternative

with non-inflammable sponge cleaning Suid.

#

:

OIL AND GREASE ON A CORK

BATHROOM STOOL Spread the stains with a paste of fuller's earth and water. Leave of, and repeat. till dry, scrape egg-whites,

This will absorb a good deal of the pour into a well-greased, oblong tin which has been carefully lined with grease... Then dab repeatedly

Bake in a buttered white paper.

with a flannel dipped in benzine. Bemember that benzine is highly "moderate oven for about an hour.

inflammable and must not be used Hot Buttered Scones...

near a naked fame of any de- Wash and

scription.

of

dry currants.

well

Mix

and

SATURDAY, MAY 25, 1935

Your DIET

Thirst Quenchers

A this time of year queries

about beverages begin to come La Outdoor exercise produces

perspiration and thirst Parents begin to worry about their young folk's con- tinual demands for something cold to drink, and they write canxious inquiries about the n

ture of cold thirst-quenchers_ The most common questions are these

Is it safe to drink iced water? Are carbonated beverages really healthful?

Will the fruit-juice drinks you so, frequently recommend not "in- crease acidity?

Thirst is the natural signal for water renewal under all conditions but during hot weather, when part of its supply is poured out as per- spiration, the renewal demand is greater than in the coisier months... To quench thirst, then, is not only natival; it is essential to health

With the increasing popularity --- of ices, the younger generation is developing a palate that craves The coolness in its beveragES. part of the throat (pharynx) where thirst originates is soothed

the cooling By

The 4alds stomach, on the other hand, does not need this cold bath and, if filled suddenly with a large volume of itx cold water, tends to cease labours until it has recovered body temperature.

Therefore it is necessary that iced beverages be sipped slowly. when two highly satisfactory 18- the solts me accomplished; pharynx is soothed and, at the same time the liquid reaches the stomach properly tempered to its needs

Carbonated beverages, properly made and with pure ingredients-- such as harmless colouring matter, flavours, sugar and fruit acids- are entirely healthful. Hospitals use them freely in the diet of the sick. The carbonic acid and fruit acids tend to reduce nausea, allay gastric irritability, and aid diges- tion

What about fruit juices and acidity?

For acidosis, fruit juices palliative, for, after digestion, fruit juices deliver to the blood alkaline, not acid, ingredients. Practically all fruit juices contain a generous supply of the basic metals, lime, magnesia, copper and These bases actually counteract the tendency toward blood acidosis. -

30

On the other hand, with few exceptions, the organic fruit acids. are broken down in metabolism and never enter the blood in acid form. Most of our fruit juices behave like. the orange--they correct, rather than produce, acidosis

For the normal person, fruit juice beverages provide oppor tunity to quench thirst with a food. drink which at the same time sup plies dietary factors which the body needs; valuable food iron and the mineral salts, the vitaminé A, B, C and G, and readily": similable sugars.

ANCHOR

THE FINEST

NEW

ANCHOR

BUTTER

AND CHOICEST

ZEALAND

JUPERFINE QUALI

THE WORLD'S BEST

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