1938-03-17 — Page 3

THE CHINA MAIL, MARCH 17, 1938.

Page

A Deliciousness All Their Own

Three Recipes Using Brazil Nuts

melts.

You will enjoy making these de- until the sugar “Tumps.” Lower licious sweets Buttered Brazils and the gas, and stir the sugar until it Brazil Nut Brittle; and the third recipe for Brazil Nut Gateau is sure to be a tea time-

*BUTTERED KRÄZILS ingredients

- Shelled Brazil nuts, as required For the Toffee Mixture:

4 cas. butter

1 lb. granulated sugar

Vanilla flavouring essence

gill water.

Melt the butter in a saucepan, and add the sugar, water and flavouring essence. Let the sugar dissolve slowly before bringing it to the boil. Then boil the mixture un- til it becomes brittle, when a small quantity is tested in cold water.

Then dip the whole shelled Brazil auts into the toffee mixture, so that they are completely coated, and place them on a wire tray to harden. If liked, each sweet can be wrap-

ped in greaseproof paper.

BRAZIL NÜT BRITTLE

Ingredients:

Add the remaining cupful of sugar, and the nuts, and stir the mixture until the sugar is disso Then add the butter. Pour the mixture into a greased baking-sheet, and spread it over thinly.

When it is quite cold and break up into small pieces.

BRAZIL NUT GATEAU Ingredients:

3 eggs

The weight of two eggs in flour

and caster sugar

1 oz. ground Brazil nuts

1 flat teaspoonful cream of

tartar

and creamy and free from dark Decorate the top with lines of icing, flat teaspoonful bicarbonate streaks. Stir in the flour lightly, also forced

an icing tube. of soda Brazil nuts for de-the ground nuts, adding about a Sprinkle a few ground nuts over the corating (whole and tablespoonful of water, as required top and put a ring or halved nuts ground) A tablespoonful Whisk the egg-whites to a very round the edge.

water:

For the Coffee Butter Icing:

14lb. icing sugar 4lb. butter Coffee essence

Sieve the flour with the cream of

3 cupfuls sugar 1⁄2 teaspoonful tartar and bicarbonate of soda.

salt

2 cupfuls sliced Brazil nuts 2 tablespoonfuls butter

Put two cupfuls of the sugar and the salt into a strong, heavy frying- pan, and stir it over a hot flame

FEEDING YOUR BABY

Probably there is no more - mys- terious problem for young mothers than that presented by the curious stomach-aches which babies develop after every precaution has been taken to feed and treat the child strictly according to the book.”

In eighty cases out of one hun- dred, the trouble is due to "wind," but this is a wide term covering| various forms of indigestion. Wind! may be caused by the fact that a feed has been given too quickly or, in the case of a bottle-fed baby, that the latter part of the feed has been given at too low a temperature; again, perhaps the hole in the teat was too large and this has caused rapid gulping of the food.

The bottle-fed baby tends to suf- fer much more often from wind than does the child who is fed naturally. The following points deserve at- tention.

the

Always hold the bottle for child so that no air-space appears between the teat and the level of the food

Have a jug of hot water beside you and plunge the bottle into this at half-time so as to warm up the feed while you pat baby's back gen- tly to break any wind that have formed already.

mży

Begin the feed with a teat with a fairly small hole which will compel baby to do a little hard work, and finish off with one through which the food can be drawn with rather less effort.

At the end of the feed sit the child upright on your knee with your right arm supporting him across his chest, and pat his back very gently until wind has been broken twice; after that place the chuüd in - cot or pram on his right side so that the full stomach does not weigh on the heart

One final warning. Often stomach ache is due to the fact that the child's fee and legs are cold.. Even let you

long, loose

bootees

Separate the eggs, whisk the yolks and sugar together until thick

To Make the Coffee Butter Icing Roll the lumps out of the icing sugar, and rub it through a hair sieve.

stiff froth and fold them in last

Turn the mixture into a greased tin and put it into a good, moderate Ly hot oven to bake. It will take about half an hour to cook

Beat the butter and sugar to When cold, spread the sides of the cream, then stir in sufficient coffee cake with Coffee Butter Icing, and

to fla

colour the coat them with ground Brazil nuts icing-

OVALUTINE

Manners.

He cant wait-its

OVALTINE

The Children's Favourite Beverage

A

ND who could blame him?

the delicious, creamy-favour of OVALTINE is so tempting, Love OVALTINE, even those who don't like mit eagerly wher OVALTENE is added And ENEn does them far more good than plain walk. milk easier to digest and much more nouris ABHINE is the perfect food beverage for

It is rich in health-giving vitamins and sential food elements that build-up healthy bodies and abundant energy. It has all va able nerve-bilding properties These come from the new laid eggs which are such an important ingredient of “OVALTINE?

the

Children who have 'OVALTINE every day are sturdy little people, quick to learn, self-confid bubbling over with energy and vitality. Give

dren “OVALTINE regularly, at mealtimes, and zah at bedtime. But remember it US

there is nothing "just as

OVALTINE is packe

ozs and 118 oza. Co tions.