Her Gala”” Gown
A new evening costume of formal grey chiffon that is titled the “gala””. gown for iù graceful drapery. There is a soft panel set in each shoulder and draped across the forearm. Bec arly. Roberts, screen actress, is the model,
Quarantine restrictions imposed against arrivals from Shanghai on account of smallpox have been re- moved.
THE CHINA MAIL, MAY 4, 1987.
One-Course Meal With Milk CHICORY AND GREEN
Soups That Are Delicious And Nourishing
OLIVES
On a round dish place first the small is to start right off with salted tender leaves of a lettuce, then on the outer edge rounds of ripe, skinned to- water and sliced vegetables, includ-matoes. Between each round place one ing the onions if these are wanted. long white leaf of Belgian chicory. In Soups in which milk is á main The vegetables can be potatoes, car- each leaf of chicory place one small sardine, topped with shred of lemon. ingredient are too much neglected, rots, leeks, pumpkin, vegetable mar- Place a green stuffed olive on each yet no other Soups are more de row, Jerusalem artichokes, Swedish slice of tomato, cut two hard-boiled eggs into rounds, and put on the inner licious or nourishing, They can be turnins, parsnips, cauliflower, toma-
side of tomatoes with a small sprig of made without any meat stock, and toes, or a mixture of several
watercress on each yellow centre. each household can have its own these good things. When they are
Make a puree of beetroot and press special ranges of flavour according cooked in the water until soft, poured into shapes egg cups can be used. Make a ring of small mounds and be- to taste and.. the season. Butter, ing with a wooden spoon is quicker tween each put the tuft of mustard and eggs, and cream can be added to than sieving and almost as good. cress. most of them to increase richness With the milk, a little of any chop- In the centre of the dish put a mound and nutriment, or they can be serv-ped green vegetable, such as water-dishes, cut into roses. If desired serve ed maigre when the housekeeping cress, parsley, spring onion tops, with mayonnaise. purse is. low.
chervill, lettuce, spinach, or sorrel,
:
of
The general rules to be kept in will add considerably both to the mind are these. Water, salted and appearance and to the flavour of peppered, is used for the first part the soup. When no frying has been of the cooking until the vegetables done at the beginning a knob of are softened enough to be either butter should be stirred in last sieved, cut up fine, or beaten soft. thing.
The milk is then added while the Grated cheese can be served with final, cooking and blending takes any milk soup, and croutons of place, but once the milk is in the friend bread are always an im- merest simmering is all that should provement, with or without a spread- take place. Boiling is too extrava-ing of cheese in the frying. Rice, gant where milk is in question. Re-tapioca, or barley can be put in to duction must be allowed for in the give more substance.
first instance, so that where soup A tureenful of really well-made for four persons is wanted at leastmilk soup, containing vegetables and one extra bowlful of water must be a couple of egg yolks, should furnish added and allowed to evaporate be-in itself a substantial meal when fore the milk is put in. Neither followed by fruit and black coffee. eggs nor cream must be permitted. It is, indeed, far too good to be to the boil, so these ingredients prepared merely as a first course, should never be blended to the soup unless for a party, when a small until a minute before serving. The cupful will be found enough for eggs have to be well stirred in so each guest. Thus for ordinary oc- that the hot liquid shall thoroughly assimilate them. The cream is best put in the bottom of each soup plate before the soup is poured on top.
Each can then stir up the cream, which will not too much cool the broth.
METHODS
There are, roughly, two ways of starting a milk soup. One is to fry sliced onions in a good sized kriab of butter until they are A Polish Cabinet decree prohibits
not brown, and then to the export of grain and grain products, water and vegetables. The
F
HONG KONG HOTEL
CORONATION CELEBRATIONS
WEDNESDAY
12th
MAY
1937
SPECIAL
casions the extra trouble and ex- pense in preparation is amply re- paid by the absence of meat, veget- able, and pudding courses to follow. We do not enough appreciate the virtues of the one-course meal. It is enough if the course is attrac- tive and nourishing enough to satisfy.
soft, but TASTY HERRINGS
add the
DINNER & SUPPER
DANCE
other. Take the backbones and the rõe out of four herrings. Chop the roe and some parsley and mix both together with a tablespoonful of breadcrumbs. Melt a nut of butter in a small pan, and add one beaten egg. Stir well till the egg just begins to thicken, then add the roe mixture and stir once again till set.
Remove from the pan and put little of the savoury in each herring. Close and tie up the fish with cotton, and put in a piedish with a small knob of butter on each. Cover with butter- ed paper and cook in a moderate oven for thirty minutes.
AND A SAUCE
Here is a delicious sauce to serve. with the herrings. Melt 1oz. butter in a pan add loz. flour and one des sertspoonful of mustard (powder) and stir till smooth. Add half pint stock very slowly till it thickens, and cook for five minutes. For those who like the flavour add a teaspoonful of chop ped capers.
GERMAN HOT
POTATO SALAD
ON FIRST FLOOR "GRIPPS” 7.30 P.M. TO 3 AM.
4 large potatoes
GROUND FLOOR LOUNGE OPEN TILL 2 A.M.
SATURDAY
15th:
MAY
1937
CORONATION
GALA NIGHT
IN THE "GRIPPS”
9 P.M. TO 3 A.M.
· FOR RESERVATIONS PHONE 80281
THE HONG KONG & SHANGHAI HOTELS, LTD.
4 slices: bacon
2 teaspoons onion,
minced
1⁄2 cup vinegar
1⁄4 cup water.
1⁄4 cup sugar!
2 teaspoons salt
teaspoon pepper teaspoon dry mustard
cup parsley; chopped
Wash unpeeled potatoes and cook until tender. Drain, peel and slice in uniform pieces. While the potatoes | are cooking, cut the bacon into very small pieces and fry until crisp. Drain
of dressed crab surrounded with ra-
ERGEANTS
S
NGINEERS
RTILLERY
A G
HURKAS
X-SOLDIERS
E
S.M
R
S
TAFF
ALL DRINK
SEAGERS
GIN
THE SPIRIT OF TO-DAY AND TO-MORROW
Obtainable Everywhere
off the fat. Combine the minced onion, Sole Agents: vinegar, water, sugar, salt, pepper and
mustard and heat thoroughly. Add to H. RUTTONJEE & SON
the potatoes and mix in the bacon and
parsley carefully with a fork, so that [ the potato slices are not broken. Heat slowly until piping hot. Serves 6.
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