1938-05-06 — Page 2

Planking Gives Flair

To Meat Dishes--And

A

Saves Work

In this busy world of ours, when, fish, and chicken suggest

women wish to please the family possibilities.

and still not make it necessary to spend too much time in the kitchen. The use of the plank is one answer to this problem.

HOW TO PREPARE

a few

Select a plank that is grooved, so that all of the rich, savory gravy which collects may be served. It not only adds interest to the Rub the plank well with fat and heat until smoking hot. Place the every-day service, but it is a labour-meat or fish on the plank and broil saving device. It takes the place under the broiler or in a hot oven until the meat is brown on one the of several pots and pans in

side. Remove the plank from the kitchen and serving dishes, so it loven and turn the meat. Arrange eliminates some dish washing.

The main part of the meal may be served from a plank in an

cooked vegetables around the meat, return to the broiling oven and complete cooking.

By the time the meat is thorough- attractive manner. A mixed grilly cooked, the potatoes will be de- of chops and vegetables is one oflicately browned, and the other the delightful combinations which vegetables heated through. Garnish may be prepared on a plank, and with sprigs of fresh greens, slices of beets, tomatoes, lemon 01' with a lettuce salad and a simple

radishes or a combination of the dessert, it makes a delicious meal two. for the most particular guest.

:

FOR MEATS AND FISH

In fact, practically all the fish and meats which you ordinarily broil or

with bake in the oven, little moisture, may be cooked on a plank.

Hamburg steak, plain steak, veal, ham, chops, various kinds of

There are many other equally delicious combinations that

may

be prepared and served from the plank.

WH

a covered THEN making

coat hanger, it is an excel- lent idea to add a small pocket in the centre of the hanger. This can be used for the small acces- sories of each individual frock.

THE CHINA MAIL, MAY 6, 1938.

00392

PRINTED SHARKSKIŊ. Palm trees printed on a white sharkskin ground fashions this pretty frock displayed by Olivia de Havilland, War-- ner Bros. actress. Note the braided straw belt, and buttons to match.

Selected Offers

from our own farm

BEEF

SIRLOIN

78c. lb.

ROLLED

BONELESS

I Don't Believe In

at Pokfulam Hard-Boiled Women-

-VEAL

FILLET

$1.15 lb.

OYSTER

.85 lb.

SIRLOIN

82c. lb.

LOIN

76c. lb.

.90 lb.

TOPSIDE

THE DAIRY FARM, ICE & COLD

STORAGE CO., LTD.

PURE FOOD SPECIALISTS

Says Genevieve Tobin

think the secret of the independent woman must be that she doesn't make a point of being independent, if she is successful.

She doesn't flaunt her accomplishments or her ability.

She is good, but she lets the man discover it, if he chooses.

Domesticity may be considered a virtue, but I've known many women who boasted, "I can't boil water," and seemed to think that was very clever. They also found men who thought it was.

Fashions in women are nothing to worry about. Nature sees to that. The flapper of yesteryear has grown up into a fine and |competent woman, now busily engaged in bringing up a new genera-

tion.

When I made my latest picture in England I was amazed at the alteration-in women there.

When English people take up a sport they don't do it as we do -merely to while away time-they are always awfully good at it.

They play tennis like champions, they ski like experts, they golf amazingly well.

Their women used to feel or so it seemed to the onlooker- that that was enough. But to-day they are becoming smarter look- ing, more breezy, if that's the right word—at any rate less formal and reserved.

American women who spend much time in England take on the more attractive English qualities, so it's a good thing all round.