1938-02-05 — Page 3

THE CHINA MAIL, FEBRUARY 5,

1. When anyone in your family calls you, do you answer- (a) "What?" or (b) “Yes, mother!"- or James, or Mary, or whoever it is. Or (c) "Coming!!!

condiments

At meal tables, do you (a). help yourself to the you want and wait until everyone is served before you start enting; or (b) do you wait until everyone else has everything they want be- fore helping yourself; or do you (c) help yourself first and start eating as soon as the food is in front of you?

3.

If a business friend of some one else in the family calls unex pectedly in the evening, do you (a).' ask him to wait în an empty room, or (b) do you take him straight in- to the room where the family is sitting, or (c) do you ask him to come into the hall for a moment while you fetch the person he wants to see?

4. Do you tolerate the fads of other members of the household (like mother's wanting the cush- ions always in the same order

on

Am I Easy to

Live with?

The girl who's doing the talking, thinks she as being, so entertain- faul What kind of a conversationalist aré pon 7. Tactful or ..

the settee), or do you (b) disar, doesn't want to talk to anyone, do range the cushions because you you (a) try to draw him out of it never can remember, or do you (c) by chatting brightly on trivialities, carry on doing things your way or do you (b) say nothing and let only, beause you're sure it's the him get on with it, or do you (c) best way?

ask a lot of questions trying to find out what is the matter?

*

* *

5. When you are all talking to- gether in the evening, do you pre- tend to be interested in what some-

7. If you are asked to do any- one else is saying, even though thing that you think is going to you're not really listening and mean put you out, do you (8) do it wil- to start talking about your pet lingly and afterwards remind every- subject as soon as there is a chance, body that you have done it, or do or do you (b) knowing that you You (b) do it and forget about it, are a good conversationalist, talk or do you (c) do it, making it ob- for a long time about your affairs vious that it is a nuisance? and take no further part in the conversation as soon as you have

1

:

finished, or do you (c) take an in- 8. If you are asked for your terest in what the others are say- opinion about some family pro- ing and steer their remarks on to blem, do you (a) say, "Well, real- the subject you're interested in?ly, you must please yourself—no-

* *

body can decide for you,” or do you 6. When any member of your] (b) say that the obvious thing to family is in a mood and obviously'do is so-and-so, and then get offend-

Failure--Cake has uneven colour; brought up slowly so that the eggs Probable Cause-Too little mixing;|will rise and inflate as much. 39 or too fast baking.

possible before the mixture is real-

In short, most of the falures inly baked and thus "set." If your cake making are caused by two range does not have an oven regu- main reasons: (1) the proportion lator, use a portable oven thermo- of ingredients one to another is in-meter which may be set on the rack. correct; (2) the baking is handled Study your oven and learn the best wrongly.

place for special heating require-

[TEMPERATURE CHARTI

In short, most of the failures in ments. of accurate and correct measure-

for the cake mixture.

ments in order to secure a right Angel Food-Put in cold oven, composition or blending or formula and gradually raise to 300-325. F,

Too often Sponge or Sunshine-Pat în cold the baker handles the ingredients oven, and gradually raise to 300. in a careless manner,

325 F. though she -may-not think so. An ounce more butter or two ounces more flour or a heaped-up cup of sugar may be sufficient to unbalance the recipe, and then, alas, the cake "fails.""

[SECOND REASON]

Chocolate or Devil's

Food-350

F.

Plain Loaf Cakes-350 Plain Layer Cakes-350-375 F. Thin Sheet Cakes-375-400. F. Cup Cakes 375 F.

[FLOUR]

And now for the second reason, Another question asked frequent- that of right baking. To-day, with ly by readers is what kind of flour heat regulators on most improved to use in cake making. » For mak- ranges, there is little excuse for ing cakes which call for a spongy guessing at temperature. The old or fluffy texture, always use spe- way of putting a piece of white cial cake flour. Such flour is put paper into the oven and watching | through - special machinery and until it curled and became brown, sifting through fine cloth so that or of putting your hand in the the product is fine, even and light. oven to feel the heat, are as out It gives fine-textured cakes which moded as they always were un-are tender and retain their mois. scientific guesswork Any woman ture for considerable periods. When with a good modern range can eas- making cakes like the heavier but- ily know her temper

ter mixtures, use either cake flour cakes require the oven

or pastry flour which has been

wel heated, so that the mixture

sifted. Do not use bread flo which, while excellent for bread making, is not so satisfactory for angel cakes, owing to its glúten (sticky) cake, should be placed in a practi- content which tends to cally cold

to cook as soon as it is placed

cake

On the other hand,

especially

the

Butte

pre

heat dough rubbery or bread-like

ed if your advice is not followed ex- actly, or do you (c) listen to the problem, and then weigh up the fors and againsts" with- out giving a de- finite opinion?

10. Do you: (a) Think that "each "member of the family should keep his or her individual interekts apart from the family, or do you (b) think that each person's indi- vidual interests should be shared by every member of the family, or do you (c) think that home and outside interests should be of equal importance?:

HOW TO SCORE

If you are honest, you'll answer "Yes" to one section of each ques- tion. These are the values of each section if the answer is

(a) 0;

1. 2

(b) 4;

(b) 4;

*(c)

3. (a) 4;

4.

(b) 2;~ (b) 2,

(c)

(c)

5. (a)

(b) 0;

(c).

6.

a) 4;

7.

(b) (b)

8.

2:

(b) 0;

tural, you like to

(b) 2;

(c), 4.

know what your

10.

(c) 4.

family's corres-

about. Do

9. If you're na-

If your score is anything between

pondence is 30 and 40-you're a pleasure" to you live with. Between 24 and 80,

(a) ask que a-you're nearly a pleasure, but not tions; (b) drop quite. Between 16 and 24, you're casual hints tolerable. Between 10 and 16, you that you'd like to know, or (c) say should improve, and if you're be- nothing and hope for the best? low 10-go and live alone!

Make teething-time

easier

That first, eagerly expected, little, tooth is about to peep through. And baby wants something hard to suck and bite upon to help it to come through easily.

Instead of a bone ring or Comforter- which often results in infection from germs and causes malformation of the mouth give ‘Ovaltine' Rusks to Baby. Crisp but not too hard-they give that biting exercise which ensures sound, well spaced teeth and correct jaw formation.

Then through childhood it is the contin- ued use of "Ovaltine' Rusks that keeps the teeth strong and healthy and makes pos- sible those perfect permanent teeth later

on.

OVALTINE

RUSKS

APPETISING DIGESTIVÉ & NOURISHING

TROSA