1941-01-21 — Page 43

THE CHINA MAIL, JANUARY 21, 1941 Bringing Up Father

DARLING-DON'T TIRE YOURSELF SO-LET ME HELP

YOU

WITH YOUR

COAT

DAUGHTERA

I THOUGHT YOLI WÜZ GOIN' OUT

EARLY THIS MORNIN'

WAS-BUT YOU DON'T. THINK I'D GO WITHOUT SEEING MY DEAR

DADDY-

YOUR

CANE-

SIR

I HOPE

YOU ENJOYED

YOUR BREAKFAST:

I WONDER WHAT'S THE

STTER WITHI THAT HOME

OF MINE-

THEY'RE SO

KIND "TO ME I DON'T KNOW THEM

DO YOUR

XMAS

Page 11 By George MacManus

SHOPPING

EARLY

QUITHAT'S

IT-1 GET

1940, King Pratieres Syndicate, Inc, Weild right reserved.

Вода

A PAGE FOR WOMEN

Some Greek Dishes You Can Try

Napoleon said, "An army mar-lightly fried in oil, also a Let us see chopped ches on its stomach."

tomatoes. These are what the Greeks cat in their land, added to the fish and baked in a which was ancient before British moderate uven for about 30 roast beef and Irish stew were minutes, until the fish is quite even thought of.

The food eaten in Greece IN partly governed by religion,

AN

the number of days on which no meat, eggs, and milk are enten

districts the

tender.

Arni Souvla And

Kebato

few only by the wealthier class. Goat's

often milk is most

consumed, either fresh or curdled (yahourti). The peasants eat fresh and dried vegetables made into a thick soup; cheese--mostly home-made tage cheese; and the rots of salted fish, especially from herrings and sardines. When available, they eat fresh fish.

rot-

Breakfast consists of coffee and French a crescent roll, like the

dejeuner, and the petit

solid

total 200 per annum. In some Another favourite dish, un- peasants eat meat doubtedly of Turkish origin, is only once or twice a week; inarti souvla, or meat on skewers.meals are calen at midday and others, only a few times a year. [Small cubes of lamb or mutton, in the evening. On feast days It is the custom to seasoned with salt,

pepper, and

The Greek people are very fond roast a whole lamb on the spit. bay leaves, are threaded on ske- of sweets. pastries, and cakes, wers and grilled til well brown-One of their favourite sweets is baclava-a paste made of almonds, honey, and spices.

Of the meat eaten, mutton anded on an open fire. veal have precedence, then comes A national dish of Arcadia 15 chicken. Pork is eaten only dur- kebato, which consists of small ing the winter months. Beef is pieces of liver grilled on a ske- hardly ever eaten by the Greeks, wer of thyme wood. as they do not dream of killing Invariably salad is eaten with an animal as useful as the ox.❘ these grilled meats. It is made Oxen are killed only when they of shredded raw cabbage, beet- are too

old for agricultural pur-root, haricot beans, black olives, poses, and by that time they are and capers. A dressing made of very lean and tough.

four tablespoons of vinegar, three of oil, a little salt,

pepper, and mustard is poured over the salud.

Pilaffs

Yahourti

Coffee is the national beverage, and is served in tiny cups. A glass of water is always served with the cup of coffee.

Avgholemono

soup.

A typical Creek soup is avgho lemono, or lemon

It consists of a good chicken or beef stock, thickened with a little rice, which is cooked in the soup. Just before serving, the yolks of two eggs, diluted with a little of is seldom used, Butter

being the warn stock and the juice of replaced by olive oil, which is one and a half lemons, are stirred cheap and plentiful. Milk pro-into the soup. Croutons are served

with the soup. cheese, are eaten very popular, ducts, except

Greek cooking for centuries has been influenced by Turkish cook- ing, and the Greek pilaffs (savoury rice) are still those of Turkey.

very

similar

to

Rice dishes are and many kinds of pilaffs are eaten. One of the favourite pilaffy L is made by frying a cup of rice in a little butter or oil for eight minutes. Strong stock, salt, pep- per, and chopped tomatoes are then gradually added to the rice, and it is simmered for about 25 minutes. When properly cooked, the rice should be just moist, and each grain should be detached. Often small pieces of mutton, previously browned, are mixed in with the rice 15 minutes before serving.

Chofaria Plaki

The great national fish dish of Greece is ghofaria plaki, or bakeri fish. Mostly, bream or mullet is used for this dish. The filleted fish is placed in a baking dish with a little oil and water, two cloves of garlic, salt and pepper. Six finely chopped onionis аге

The mentally sketchy girl- friend is trying to figure out If all, work and no play makes dull person what does all

o to onet play and no work do

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