1940-10-12 — Page 11

THE CHINA MAIL, OCTOBER 12, 1940.

Brina Uo Father

WELL-IF IT AIN'T DIPPY, THE DUDE, OUT OF JAJE ALREADY-

WELL, DIPPY. WHAT HAPPENED TO YOUR HAND?

IT'S A LONG

ST

ACCIDENTALLY PUT ME HAND IN A MAN'S POCKET-AND HE WAS”

LAS GOIN' FISHING-AND..

WELLP

By George MacManus

HIS POCKET WAS.

FULL OF FISH-

HOOKS

722

..

A PAGE FOR WOMEN

Casserole Cookery

Do you really make the best use of your casserole dishes--or do they spend most of their time stacked in neat piles? They ure such an economical way of cook- ing: they save gas and help you to use up vegetables and other .bits and pièces.

Your casseroles will aid and -abet you when you want to pre- pare a delicious and nourishing meal with a minimum of time and trouble. Teach these to your cook.

Brown Stew

1 lb. beef pieces

1 oz. dripping

1 oz. flour

2 onions, carrots, turnips

1 pint stock or water

Salt and pepper

Cut the meat into even pieces. and fry in the hot fat until gold- 'en brown. Then remove it. See and fry the onions, and put them into the frying pan and add flour. Lower the gas and fry slowly un- til the flour has absorbed the

rest of the fat and has turned a rich brown colour. Stir in the liquid, add the seasoning, boil up and skim. Pour over the meat, add the rest of the sliced veget- ables and cook slowly for two hours or until the meat is tender. Pile the meat in the centre of a hot dish," strain the liquid over, and arrange the vegetables at each end...

When serving this stew to child- ren It is a good plan to add one finely grated raw carrot, or two chopped tomatoes just before serving, thus increasing the vita- min content of the dish.

Hot-Pot

1 lb middle neck or breast of

mutton

2 lb. potatoes Water

1⁄2 lb. onions

Seasoning

I tomato

Parsely

Cut the meat into neat pieces and lay these in a casserole with

Food For The One Year-Old

Aim at variety, for all foods have their own particular value.

must

Baby's first birthday is an im-exception of pork, duck and game portant milestone, for at about can be used in turn for dinner. this time he is passing from in fancy into the toddler stage. From birth onward each day brings its new development; and during-childhood (until about the fifteenth or sixteenth year, wheri growth, as it is generally accept ed, ceases), body building is go- ing on all the time.

Seeing the children every day does not help a mother to judge accurately the aniount of progress they make.

A periodical examination by a doctor who understands child.de- velopment is the safest method of 'ensuring that progress is satisfue- tory. I stress the need for mak- ing a wise choice in this respect, for a man or woman who takes a personal interest in child patients,. and who can spot and remedy minor defects as they crop up, is indeed a friend! A check-up on the height, weight, chest measure- inent, general health and intelli- gence on each Birthday gives us some idea whether or not normal standards are being maintained.,

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*

**

By the time he is one year old a child should be able to stand alone, and probably walk a few steps. His height is roughly. twenty-nine inches, his chest measurement eighteen inches and his weight twenty-one pounds. Within the next twelve months there should be an increase of five inches in height, and six or seven pounds in weight. Eight teeth is the usual number by the Arst Birthday, after, which the others come through at intervals of a few weeks, and the set of twenty is complete by the age of two or shortly after,

When six-months of age Baby begins what is known as mixed feeding Foods other than milk are given in small quantitles and by, the time the child is one year old his diet is varied, and his meals reduced to three

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Just now particular care be taken that sufficient growth, strength and health-building ma- terials are given. If the usual foods are for some reason unob-. tainable; others which have sim- ilar value must be used instead.

About one tablespoon of finely minced meat should be given for dinner three times a week, and' on other days fish, or an egg or

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cheese dish should be served.

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sliced onions and potatoes. Season well and add water to come half- way up the dish. Cover with sliced potatoes and put on the lid. Cook in a slow oven for two hours, then remove the lid and allow the potatoes on top to brown, The dish can be cooked with one to- mato in the centre to make it more decorative. Serve garnish- ed with parsley.

Calf's Foot Stew

1 calf's foot or pig's trotter 2 onions

2 tablespoons flour

1⁄2 pint milk

2 tablespoons chopped parsley Salt and pepper.

About 2 pints water

Wash the calf's foot thoroughly and bintich it by bringing to the hoil in a large pan of water. Skim well, then add the sliced onions. and 'seasoning and simmer gently for several hours over a low gas. When the meat is cooked remove from the bone and cut into neat pieces. Mix the flour to a smooth paste with a little of the milk, add the rest of the milk and 1 pint of the liquid, and bring to the boil, stirring all the time. Cook for ten minutes, then add the meat and reheat it. Just before serving, add the chopped parsley.

The remainder of the liquid can be used either as stock for soup, or boiled down and used to make calves foot jelly.

Stewed Sweetbreads

1 calf's sweetbread

int milk

1 tabespoon cream (or milk) Tonst

1 dessertspoon arrowroot. Lemon juice

Pepper and salt Pursley

an

Spak the sweetbread for hour with half teaspoon of salt. put the sweetbread into a small Remove any gristle and fat and

simmering gently for one to saucepan and cover with milk, 1/2 hours. When tender, drain and serve on a square of toast, Blend the arrowroot with a little of the milk, add to the rest and cook un- til smooth. Add the cream, lemon juice and seasoning and pour over the sweetbread: Garnish with parsley.

be sieved; but as time goes on, these should be replaced by mash- ed vegetables, soup with finely minced meat, and later even min- cing should be discontinued. By this means the child learns to chew, jaw development and there- fore teething is helped, and the digestive system is gradually' ac- customed to dealing with more difficult material.

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Milk is still an essential food, but its value must not be over estimated About one pint a day is the normal ambunt needed at this time, elght ounces for break- fast eight for tea, and the rest used in making soups, puddings and so on.

Ont common problem arising at this age is constipation, due t most cases to shortage of moisture in thờ Body. As the wet betones | more- and more,adyanted - the

amount of milk is reduced, und' no. other liquid is given to take its place. Water between meals Is now necessarý,

“If the little one is thirsty at a day. About a tablespoon of mashed root dinner time he can be given a Breakfast about 8 a.m., dinner at vegetable either potato, carrot or drink of water after his meal, but noor, tea about four o'clock, with turnip and one tablespoon of he should be encouraged to cat perhaps a drink just before bed mashed cabbage, or some other his food more or less dry. To time. Many toddlers, however, green vegetable should accompany help food down with gulps of wa still require a bottle at 10 p.m. the main dish. Have stewed fruit ter or any other liquid hinders but as other meals are increased and custard, or some light nur-digestion and is apt to distend the in quantity, and those foods sup-sery pudding as a sweet.

stofnach. This gives a feeling of plying more nourishment given, Although one must avoid foods satisfaction when actually the the late evening feed can be gra- likely to cause digestive upsets, it child has not had nearly a large dually reduced until it is finally is a mistake to prolong the soft enough meal, and he will pro- discontinued..

food stage, When mixed feeding bably be hungry again before, the Practically all ments with the Is first introduced, vegetables must next meal is due.

EAT AT

Jimmy's Kiren

INEXPENSIVE

SATISFYING

BAGGAGE TRANSFERS

Telephone

27761

to Engage our Service

Efficient and Secure

CHINA PROVIDENT LOAN & MORTGAGE CO., LTD.

FURNISHING MATERIALS

We have just unpacked a new consignment.

artistic and washable Furnishing Materials at moderate prices.

SELECTION AND QUALITY

UNSURPASSED

1st Floor

WHITEAWAY, LAIDLAW & CO., LTD.

W

E have pleasure in announcing that from. 1st October an old established and highly reputable firm of market gardeners will operate a FRUIT and VÉGÉTABLE concession in our Branch at Nos: 74 & 76 Nathan Road.

Under the arrangement entered into, cus- tomers of this-Company will be able to secure. their requirements of Highest Quality Fruits and Vegetables, local and imported at competi- tive prices. Vegetables grown by this Company at our Pokfulam Farm will also be available through the same source.

For order purposes separate pass books will be required but all supplies sold on a credit basis will be billed by this Company,

It is hoped that customers will avail themselves of this added facility:

All departments of Kowloon Branch will be

until 8 p.m. nightly.

THE DAIRY FARM, ICE & COLD STORAGE CO., LTD. Pure Food Specialists.