THE CHINA MAIL, NOVEMBER 15, 1988.
Here Are Some Tasty Dishes To
To Try
Chocolate Velvet Frosting
JAKE 2oz chocolate, % teas-
TAKE
poonful vanilla, 1 tablespoon- ful butter, 3⁄4 cupful condensed
milk.
Melt the chocolate in à double
boiler, stir in the butter, then
condensed milk and vanilla. Beat
till thick enough for coating a
cake.
Chocolate Petits Fours
TAKE
JAKE 1oz cocoa, Soz ground
almonds, 4oz icing sugar,
vanilla essence, about 3⁄4 to 1
white of egg, ♫ few glace
cherries loz shelled walnuts.
Chop the walnuts very finely.
Roll the lumps out of the sugar
and rub it through a fine sieve.
►
Add the cocoa, walnuts, and
ground almonds and mix toget-
her. Whisk the egg-white slightly and add to the dry ingredients as required, and mix all to a stiff paste, together with a few drops of vanilla essence.. When well mixed, work it until smooth, and then divide into about six- teen portions. Roll each piece in the palm of the hand
and
make into a smooth, round shape, then press your little finger in the centre, not through to the bottom, and make a small hole. Place on a plate and brush the sides over with eggyolk to glace them, then stick half a cherry in the centre. Put on top of the browning shelf in a cool oven to dry for about fifteen minutes.
Chocolate and Pineapple Mould
1 dessertspoonful
Tchocolate powder, 1⁄2 pint
milk, 1 small tin pineapple, 1 egg, 3 desertspoonfuls castor sugar, oz gelatine, gill pineapple syrup, 1 gill cream (for decoration), vanilla.
Mix the chocolate to a smooth paste with some of the milk, then boll the remainder and stir on to it and cool slightly. the egg and add the hot
f
Beat up milk
Combs are essential to. keop now brush-up coiffures in place. One of the nicest combs has teeth made to rive the atmost in staying power. “ Pin a rose, tie a ribbon, or snap your favorite clip on one of these combs for evening.
and chocolate to it.
Strain into
a jug, stand in a saucepan of cold: water, and cook until the custard thickens. Keep it well stirred, and be careful not to let it curdle. When cooked, remove from the saucepan, add the sugar, and leave till cold. Rub the pineapple through a sieve to a pulp, then mix with the cold chocolate cus- tard. Put the gelatine in а saucepan with the pineaple syrup and dissolve it slowly; being careful not to let it boil. Strain this into the pineapple and'. chocolate and mix together. Pour into a wet border mould and leave until set. Whisk the cream until it stiffens, sweeten and flavour it to taste, pile it into the centre hole of the mould, and
serve.
Jewels and furs are the ultimate in luxury and to live up to this year's splendor, the georgeous two have united and jewel-trimmed furs. are the outcome. Here, a desp joweled yoke tops a fluffy for even- ing Jacket.
Page
whimsical
Hats become more with the coming Winter fashions, and fur plays an important role on millinery programs. Here is what looks like a very comfortably curled up fox, to perch on ones head.
"When knives are worn thin, they can easily be shortened by making very hot, and cutting round with a pair of scissors."
my
"I just would not be without Ovaltine says
"MY night-cap of "OVALTINE' is the que
thing in 'the world I just would not be without. No matter how restless I may feel, 'OVALTINE” ensures my sleeping soundly and it is as simple as anything to make no trouble or fuss."
With this unsolicited letter Valerie Hobson adds her mame to the long list of distinguished people who have paid tribute to ‘OVALTINE.
Valerie Hobson
Scientific research has shown that "OVAL- TINE' definitely improves the quality of sleep. It makes sleep more peaceful and restorative, so that you waken completely refreshed and invigorated, ready for the work of the day.
Experience has abundantly proved that delicious ‘OVALTINE' is the world's best nightcap. Drink it every night-and note the differencel.
Distributors:-JARDINE, MATHESON & CO., LTD.
290119
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