1938-03-03 — Page 3

THE CHINA MAIL, MARCH 8, 1938

A

RECIPE

FOR

The

sauce

By X. Marcel Bonlestin third) and

M. Bonlestin whose restaurant in ting it: "I must say you have a London is justly famous is also clever little cook. known - for his witty writting. Make her feel she has done you Here he gives a few tips to thela good turn. world be perfect hostess,

Page

TACT

is a mixture. of Cook with the lid on, slowly, for (one third) and may-about twenty minutes; add then, onnaise (two thirds); the bechamel half a dozen mushrooms cut in should be rather soft and the may-slices and cooked two minutes în onnaise not too vinegary, so as not butter, remove the bouquet and let to drown the flavour of the fole, the dish simmer five minutes more. gras. Mix the two sauces well It is a dish with a short sauce. And do not make the other, and pour over the stuffed eggs in the Almond Tart fabal, mistake should your cookserving dish. Decorate with the do the dish better than hers to chopped yolks sprinkled all over. give it to her. That would be lack Chicken Saute Bourguignonne of tact, and unforgivable. Some things are "not done.”

RECIPES

The good hostess has many duties besides dealing successfully with "situations," keeping a book of menus with notes, lists of likes and dislikes of her guests, of the dishes they have had in her house. Eggs Mimosa All these duties can be sum- marised: she must have a little knowledge of culinary matters. common sense and tact.

Hors d'oeuvre, of an elaborate kind, for a luncheon party:

This dish is on the same prin- ciple as the chicken saute recently published, just as simple and just as effective, but red wine is used instead of white wine and cream.

Prepare the paste with a quar- ter of a pound of sifted flour, same quantity of butter, a little water and one ounce of sugar. Mix well and lightly, roll and line a greased tart mould about one inch high with very thin paste."

Prepare the filling as follows: Two eggs, three ounces of sugar, Take some hard boiled eggs, cut Take a young chicken about two three ounces of pounded almonds, them in halves and remove the pounds in weight and cut it in a small glass of milk, mixing well; She must also remember that all yolks, which you chop finely. Take seven pieces wings, legs, drum- the mixture should be like thick games have rules and etiquette; some foie gras or puree of toie sticks and breast-fry these for cream. the little parlour game of receiv-gras (small tins of this are to be two or three minutes only in butter ing is submitted to these laws, found at any good grocer's), pass at the foaming stage, together the bottom of the tart, put in your “even more so as it is part of the it through a sieve and stuff the with a few button onions and cubes mixture and bake in a hot oven* fabric of our civilisation.

eggs with this, lightly and without of streaky bacon. Turn the pieces, for twelve to fifteen minutes. Two pressing down the puree. Dispose put in salt, pepper, a bouquet and minutues before the end sprinkle your eggs in a serving dish and a glass of red wine, preferably bur- sugar all over. Serve cold. prepare the sauce.

gundy.

*Regulo, Mark 7.

Let us suppose, for instance, that at a friend's house you had a părti- cularly delicious dish and said to her: "My dear. I simply adored it; you must give me the recipe

and that she has given it to you, correctly, without keeping secret an important detail; your first duty is, of course, to ask your friend to come and try it, so that she can sit in judgment and, if necessary, give advice.

Your second duty is to see that for that dinner your cook does not make the dish quite right. Definite- ly it must not be as good as your friend's. Thus she will have the satisfaction of murmuring thought- fully, when she tries it: "It is very good, very good mind you but, I think, somehow

In fact, you must give her the chance of showing the superiority of her own cooking, at least as far as that special dish of hers is con- cerned, and of making suggestions, of giving advice, of collaborating in the improvement. She will then have pleasure and pride in admit-

MOTHERS

During Baby's first weeks re- member-

1-He's very soft very crushable and easily injured.

2.-He's mostly flesh, muscles and cartilages which have not yet hardened into bone.

3. The “soft spot" is the gap between the bones at the top of the head-there is another between the eyes and neither is visible.

4-By the time he is eighteen months old, if the diet has been a good one, the gap is closed by solid bone. If the diet has been faulty or inadequate, the gap may re main longer

5.Bone-producing foods are vit- ally necessary to a growing-baby- Otherwise by the time it walks the bones will not have hardened. and the child's weight will make them bend. This means bow-legs or knock knees, both indicating the disease of soft bones called kets.”

-Cure of rickets comes through sunlight on the bare skin and vita sun D. They help the body to make use of the mineral properties in the diet and store them in bones, teeth and the nervous system

Prick a few holes with a fork at

RECONSTITUTED

MILK

What is it?

A product resulting from the recombining of milk constituents with water.

Why is it Cheaper?

Because the milk constituents (Butter and Milk Powder) are imported from countries where pro- duction costs are lower than here.

Why is it Safe?

10C.

Because like all Dairy Farm milk products it is

per bottle

PASTEURIZED

CHEAPER

AND

BETTER FLAVOURED

THAN

TINNED MILK.

On sale from 7th March

free samples sent to any address.

10C.

per bottle

THE DAIRY FARM, ICE & COLD STORAGE CO., LTD.

PURE FOOD SPECIALISTS