1938-04-04 — Page 3

THE CHINA MAIL, APRIL 4, 1938.

COOK'S TOUR L

With George Rector

All my life, and that means a good Butter, milk and eggs in a kitchen many years, I have been interest are, as important as pigments to ed in what is going on in the kit an artist. Mind you, I know there chen. I just can't resist poking my are certain fats that are used in hose into the culinary department, cooking in place of butter, and I no matter whether I am în a home have been told they produce very good results. Perhaps I'm a little

er a restaurant.

A short time ago, on a motor trip, old-fashioned, but if for reasons of we came to a filling station with economy I were obliged to choose adjoining restaurant. As I entered, between butter on the table

EGGS

and

I was attracted by the extreme neat-butter for cooking I would forego ness of the place. No cookery odours, the butter on the table. spotless linen on all tables, polished OLIVE OIL FOR POACHING floors it was about the most in- viting place of its kind I had ever seen. I soon got into the kitchen The lady cook-proprietor was then preparing the "soupe du jour.”

de-

The last time I was in Italy, I saw prepared in the famous Alfredo's Restaurant, în Rome, poached eggs cooked in olive oil. They were The first thing that caught my eye licious. It's so easy to do. Heat was a large bowl of eggs. That the olive oil, not too hot, în a medium alone was a particular treat, be depth sauce pan. Give the oil a cause I have been accustomed to whirl with a spoon just before you seeing the barnyard pearls in car drop in the eggs, one at a time. tons. But that wasn't all I saw. When they are cooked you will see Alongside the eggs was a stack of the eggs have taken on a brownish sliced cooked ham, the middle cut. colour instead of the usual white. There were the ingredients of that when done in water. I certainly great American dish ham and eggs. enjoyed them. Try it some time. That was my order. Now came the

THE CUSTOMER IS ALWAYS- preparation, which almost broke my

RIGHT heart.

Back in the early 1900's, a cus- She reached for the skillet and tomer came into Rector's and order- placed it on the hot stove. From ajed two fried eggs. He told the crock under the table, she scooped waiter he wanted one egg fried on out a large spoonful of some kind of lone side and the other egg fried on cooking grease. The moment it on the other side. The waiter went went into the skillet, I thought: "Oh, to the chef and the chef thought he On there goes my ham and eggs. was kidding him and they nearly Long as I have been in this cook-came to blows. Several of us, in- ing business, I have yet to find cluding the headwaiter, tried to what I think is a good substitute figure it out. We succeeded, so tais for butter except possibly olive oil is what he got:

Two chafing dishes were brought to his table. One was placed at his (Continued from Page 2)

right, the other at his left. We fill- ed the order by cooking one egg Miss Doreen Hughes, for in-on one side and the other egg stance, looked very stunning în a blue taffeta gown,

with Empire GLORIFYING THE SHIRRED EGG fitted bodice, and full skirt. The If you do not know what Eggs skirt was banded at the hem with Bercy are, I'll tell you. They are

over her shoulders.

the other side. Get the idea?

FAN

Page

WHITE - FOR SWANK

ins- the- ideal for summer. Bassons-it can take any · acces -

sory enlour (or colours) a girl may fancy and is becoming before, dur- ing and after a skin-tan fest.

The bolero, sponsored by Elsa Schiaparelli, is going strong in the resort wear costumes, and very handy these little jackets are, cov- ering sun-backs, as they can, tum- ing a beach frock into something formal enough to wear to the races, and disguising z low-necked dinnertime dress of short length as

a shopping dress until the dinner bell rings Rather wiry and thin finen in sunset colours, natural and strange fruit shades seem par ticularly smart. Tailored is the word for them

LEFT STANDING, a white crash crepe suit with cerulean bive revers on its jacket, and matching yoka, which develops into brief cap sleeves. Two bars of the blue beneath the yoke. Sitting, znother white frock of rough texture, its jacket completely bexided with wiggly embroidery braid in one of various accessory colours. Short -sleeved frock beneath.

of beef is the sceret and the base shrimp. I found it very tasty, so

Dissolve a tablespoon for six hard cooked eggs, chopped

tomato sauce.

tomato sauce and mix well. Season

of this sauce. Heat-a small can of I am passing it on to you. It calls velvet ribbon of a darker blue, and glorified shirred eggs. Here's the of extract of beef in four tablespoons not too fine. Let's go about it in * neat tailored bow trimmed the way we do it. Butter small shirred of boting water. Add this to the this way. Melt two tablespoons of front of the decollete top. When not egg dishes. Break two eggs into

butter in a saucepan, add the chop- dancing, she wore a little fur cape each dish, and place in a moderate with a few grains of cayenne pepper ped eggs, one tablespoon of finely

and a pinch of salt. Just before re- over for about twenty minutes, or

chopped parsley, one-half teaspoon At the same table, I noticed Mrs. until they become set.

of dry mustard, one-half cupful of Betty Barnard Elder in a lavender Now comes the Bercy part. When

cooked shrimp, one-half pint of crepe frock with a shoulder flounce the eggs are cooked (and don't for-

cream, two tablespoons of dry sherry. a very light pinch of cayenne pep- Per and one-half teaspoon of salt. The above ingredients must be thoroughly heated and gently stir- Over in Belgium I came across a red. I would suggest serving this Now for the Sauce Bercy. Extract splendid egg dish, which contains combination on triangles of toast.

of white net, banded and trimmed get to season them while they are with narrow black ribbon forming cooking) place two small cooked petite little bows. The frock boast sausages, one on each side of the ed an off-the-shoulder effect, and eggs and also a chicken liver cook- à bandeau of flowers crowned her led with the sausages. hair.

+

Three American visitors, the Muriel and

Misses Barbara,

Minerva Bowlin, caught my eye next. I doted on the brown, net frock worn by Barbara, and the slim white sharkskin coat she wore over it. Gold sequins embroidered in a diamond shape were scattered at intervals over the whole.

Muriel affected white with a good deal of success. Gold metal knobs decorated the draped neckline, while the skirt was slim and fow- ing. Minerva looked very young and pretty in a flowered and simply taî- lored silk print.

The Misses Bowlin, I learnt, are on a world trip, and hail from Massachusetts. They are accom- panied by their mother, - and an- other sister, the youngest of the clan. The Bowlins left the Colony yesterday in the Conte Rosso-for Manila

Yes, indeed, the affair was a huge success for the spirit of fancy dress ruled the roost, and every one had lots of ful

It should also be mentioned that Billy Heaton and Ritz Sisters }

did their share with cabaret turns,

and Mr. RJ, MoNiell,

tary of the society, pro

efficient ma

moving from the stove, add one Pour this tablespoon of butter. sauce over the eggs, and then you have eggs a la Bercy without pay- ing anything extra for the a la

BELGIAN EGG DISH FOR THE

GOURMET

S

Yes, I like that but

WILL IT WASH?"

YES WE GUARANTEE

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