1941-06-26 — Page 27

THE CHINA MAIL, JUNE 26, 1941. By George MacManus

YES-MRS COMANGO THEY ARE BUSY GETTING DATA ON MY FAMILY TREE-IT'S GO INTERESTING-MR.JIGGS JUST CALLED AND SAID THEY EXPECT TO HAVE IT READY IN A FEW DAYS –

WHERE DID FATHER SAY HE 'PHONED

FROM?

HE DIDN'T SAY-

BUT THEY ARE PROGRESSING

NICELY

ALL THREE COUSINS ON HER MOTHER'S SIDE WERE

HUNG-

NO-HER GRAND- FATHER. WASN'T HANGED- HE WAS SHOT-

WE DON'T KNOW MUCH ABOUT HER UNCLE'AS WE'RE STILL LOOKING FOR.

HIM-

Page 11 Bringing Up Father

IT WON'T BE HARD TO FIND OUT ABOUT HER. SISTER'S BROTHER- HE'S IN JAIL WITH HER

COUSIN "BIMMY"

FRAN

00

[4-12]

A PAGE FOR WOMEN

Eggs Are Plentiful--Let's Use Them Freely

Lives there the

Suggests Dorothy Greig

woman who

hasn't at one time or another said, "With eggs in the house, I can always put a meal together,” And that is certainly the case.

Eggs fit into any meal- break- fast, lunch, dinner or supper. Eggs are highly nutritious and without waste, Everybody likes

eggs, and eggs like everybody.

Right now with Mrs. Hen on a mass production basis, it's the per- fect time to serve eggs even more frequently, and to use them freely in cooking.

Recently evolved a new way of serving eggs for lunch or sup- per that is really delicious, It's fun to serve, too, because it looks like eggs in a nest, This is the way it goes -- and you'll like its delicate cheese sauce:

Creamed Whole Eggs In Cheese Sauce

5 or 6 hard-cooked eggs

To prepare eggs

Cook the

eggs for 12 minutes in gently

"Fish-Mushroom

LOAF

by Dorothy Greig

THE big solemn gaze of my small fry visitor watched me As I turned out this loaf and started to slice It. "It's tidy, isn't it?" she observed.

That seemed an odd but amus- ingly accurate way to describe the tuna loaf. For it does alice down neatly without breaking or shed- ¡ding crumbs.

It might be called a Surprise Loat because while made of tuna fish its flavor resembles chickon. Thần, too, the condensed BOUD gives a subtle mingling of mush- room flavor through and through.

Serve this. Ionf cold or hot. It's! good ofther way:{

I can tuna fish" (7 oz. alge)

can condensed cream of÷mush«/

room roup

CHD milk

cupa

| soft bread crumbs

tablespoon pimiento, chopped tablespoon parsloy, chopped: teaspoon salt

teaspoon pepper,

Put the tuna oh in a strainer and run hot water over it to take out the extra oll, then put the meat through the food chopper, using the small blado. Sonk the broad crumbs in the cup milk. Then combine tuna fish, broad crumbs with milk, pimiento, parsley, son- conings, cream of mushroom soup. and oggy and mix thoroughly. Put into a well-groaned loaf pan and Bako in a moderato oven (875°F.)! „for “50-00 €/minutòs. "Bizo; br@ylonf/

Borves 0-7.

|

Copr; 1981, Kina Pratures Syrokrate; lise, "W

EAT AT

JIMMY'S

INEXPENSIVE

SATISFYING

We offer HIGHEST PRICES for any amount of Gold and Sliver articles, Precious Stohéo, Jades, Pearle and Diamonds,

EURASIA GOLD REFINING CO.

Open as usual on Sundays & Holidays. China Bldg., (7th Floor)

Tel. 80727.

A spinach ring filled with whole eggs in cheese sauce is

a delicious lunch or supper dish.

SUPPORT HONG KONG S BOMBER FUND

SEND DONATIONS TO “WAR FUND", SOUTH CHINA MORNING POST,' LTD. £130,939.19.6 remitted to the

Imperial Government to date

2 tablespoons cooking oil

Bolling water. Pour cold water | The Ham and Tomato Sauce over eggs and remove shells im- mediately and put whole peeled eggs into warm water so as to keep warm before putting into the sauce.

Cheese Sauce

1 can condensed cream of

mushroom soup

1⁄2 cup milk

2 ounces mild cheese

Empty the cream of mushroom Soup into

1 clove garlic

1 medium size onion chopped

3/4 cup boiled ham or prepared

ham loaf

1 can condensed tomato soup

I teaspoon sugar

Cook the very finely sliced garlic and chopped onion in the

a saucepan and stir cooking oil. until soft, about 10 add milk and finely minutes. sliced or grated chcese.

well, then

until the cheese is melted.

the cheese

Then add ham cut in Heat narrow strips about 4 inch long, Pour cover and cook slowly for 10 more Add the tomato soup sauce over the hot minutes.

and sugar and cook until flavours are well blended.

hard-cooked eggs.

Serve in a spinach ring

a rice ring, of you prefer.

-

or

And then, of course, there is omelet. We all have dür favour- ite way of serving it. Here's mine all fixed up with a zippy sauce and fit to set before a king.

6 eggs

The Omelet

11⁄2 teaspoon salt

Pinch of pepper

3 tablespoons water

2 tablespoons butter

Beat the eggs until well mixed; then add seasonings and water and mix again, Melt the butter in a yan and place over a moder- ate flame. Pour eggs in pan and as the omelet cooks, Lift the edges and tip the pan so that the uncooked egg flows under the cooked portion of the omelet. When bottom is browned, put three tablespoons of Ham and Tomato Sauce in the omelet and fold over or roll. Serve omelet on a platter or plate and put more Eauce over or around it. Serves

DREAMI

KITTY

(Hislensed by The Ball Bondiente, Ind.)

"The "buglo""call may, be mugle to some of the fellown' ears,' 'says the ɑgay young blade, "but to him. It's just a lot of jarring notoo."

OFF THE RECORD

STOP

SENATOR PHLUGG

ED REED

Sonny. I'mi

Here's Luck

By ED REED

erventionlot!"

EWO BEER

Tel. 30311