1932-11-17 — Page 3

Page

It's Too Late Now!

TSE charm of sound, white, natural teeth is lost

to her.

In her childhood she disliked the hard foods that are so good for the teeth, and hor parents indulged her.

Don't make the same mistake with your children. When the first, ting tooth is due, give your baby Ovaltine "Rusks ta bite and chow. They help the teeth to come easily through the gams and keep them strong and healthy.

.

•

Right through childhood "Ovaltine Bunks will give the biting exerciss sa essential to the correct formation of the mouth and the health of those first tenta upon which depend the correct spacing and sauntness of those that follow.

Ovalting' Rusks are made from the purest wheaton flour with the addition of a proportion of Ovaltine," giving them a delicious flavour and increasing thair digestibility.

OVALTINE

RUSKS

· APPELSSING • DIGESTIVE- & - NOURISHING

The best

4 R.A.P.D. 2.

MEAT is

ENERGY

Eat plenty of meat in cold weather, It supplies the fuel that the body requires.

meat is

not an extravagence but an asset in the form of good health..

THE DAIRY FARM, ICE AND COLD STORAGE CO. LTD.

CALIFORNIA · PACKING ` CORPORATION CALIF., U.S.A.

RED RASPBERRIES

Red Raspberries.

The pick of berries."

APRICOTS

"Del Monte's Apricots

The Best to be got

Obtainable at All Compradore Shopt.

Sole Agents: KUNG SHEUNG CO.

CHINA BUILDING,

HONG KONG DAILY PRESS. THURSDAY, NOVEMBER 17, 1932.

The "Freedom" of the Kitchen

Teach Your Child

How To Cook

CHILDREN ENJOY DOING THINGS FOR THEMSELVES DETTER THAN ALMOST ANYTHING IN THE WORLD, EXCEPT PERHAPS KNOWING WHY THINGS HAPPEN AS THEY DO WHEN THEY DO THEM.

IT IS THIS SAME LAUDABLE AND INVALUABLE DE- SIRE FOR KNOWING THE WHYS OF THINGS AND FOR EXHAUSTS INDEPENDENT ACTION WHICH SO OFTEN

AND ENERGETIC THE BUSY PARENTS OF INQUIRING OFFSPRING.

With cooking, as with other prae- j tical things, children, it given a ohance, are also much more ant to assimilate first principles than is the average adult.

They always want to know the why, and therofore learn many valuable lessons very thoroughly with out living conscious that they are learning at all.

POPULAR DISHES

Both grown-ups and children share the same desire to cook the kind of things they like eating best, when they desire to cook at all.

If, therefore, you wish to give children the freedom of the kitchen, ; the enthusiasm they bring to their enncoctions will bo at its maximum, and the number of errors at the mimimum if you give them the in- grediouts and instructions for the. dishes they enjoy best,

This is not always possible, al first, but can usually be led to, even if only can gradual degrees.

Cakes, pudings which look lusci- ous even though their fabrication may be very simple, and attractive dishes of eggs and fish are the most popular culinary productions with the younger gimoration; just na the average Englishman, if persuaded that he can cook at all, is much Decorativo saucers, tiny pic dishes happier to produce a perfect gril! | and wineglasses of various sizes and than an elaborate 'entrée or sweet.

Many children, of course, are for. tunate in having excellent ecoking tuition at school.

In this case their chief desire will probably be to produce the eam: things at homo and independently as they did at school, under super vision. The parent who can afford to risk a few small disasters refrain from interfering at all on these

shapes are useful hore.

The more professional the appear. ance of the dish when finished the happier the young folk will be.

A complete little pic or omelt.tte a small cake which is the duplicate of its big brother or little cakes in amusing shapes a marmite pot generally used for soup which contains a minute hotpot or caserols of fish, with Falling a definite desire to make rabbit or ment some particular dish, the simplest things like these, the small person way for the adult to indu'ge & sinall can learn the fundamental princi- person's longing to help in the kit-ples of cooking and the equally chen is to let him or her make a

noble art of serving food properly. miniature version of what is being He, or she, will also obtain intense pr duced at the moment on a larger enjoyment from their ultimate con- scale,

sumption, whether this is personal

cocasions.

TOMATOES-

SOME SIMPLE RECIPES

A

RED And GREEN

SERVED AS SOUP

· Ingredients-One pound ripe. tamatuer, one onion, one carrat, one til of milk, one quart of stock, one nunce seel tapinta, seasoning.

HOW MANY PEOPLE. KNOW THAT TOMATOES, WHICH ARE NOW OFFICIALLY OLAS-

Method. Simmer the tapinea SIFIED NOT EVEN AS FRUIT, slowly in the stock with the carrot, BUT AS VEGETABLES, WERE the onion, and the tomatoes, all cut ORIGINALLY GROWN WITH small. Boil the whole to re pulp NO THOUGHT OF USING

and Beason with salt and pepper. THEM FOR FOOD, BUT SIM-Boil for another ten minutes. S.rvo. PLY BECAUSE THEY WERE SO PLEASANT TO LOOK UPON)

with fried croûtons of bread.

BAKED TOMATOES TAKE six ripe tomatoos-these

should Lo Arm--and cut them into halves. Dress with a little pepper and salt and place in & but.

Yet this was so not so many years ago, and then they were called not "tomatoos," but "love apples."

Let us hope this was simply be сливо of their rosy, enchanting appearance and not because they only remain at their best for so tered fireproof dish Sprinkle oxS breadcrumbs over them and some short a time.

This is their only defect. There small dabs of butter. Bake in a hot is all the difference in the world oven for about twenty minutes and between a tomate that is firm and serve fresh and oto that has become just

little bit bloway,

At this time of the year, also, when we cannot count upon min- shine, many gardeners find them. selves loft with green tomatoes that will not ripen.

But there are simple recipes for. using either green tomatoes or these that are a little bit over-ripe, and I have picked out some of the sim plost and casicat to make

The baked tomatoes are particu- larly useful in a busy time or when unexpected gusts arrive for a moal, for they ena be arranged in a fow minutes.

GREEN TOMATOES

JAM

Ingredients.-Four pounds of pren, tomatoes, three pounds if "(vaf kugar, mné lemon (juice and grated rind).

Method Cut the tomatoes into quarters and place. all the ingre- cients in an enamelled pan. Bring to the boil, stirring thoroughly all the time, and boil for an hour.

The tomatoes us must be very green, or the jam will have a bitter. taste.

STUFFED TOMATOES A GOOD CHUTNEY

Ingredients-Six tomatoes, one ounce butter, two tablespoons brealcrumahs, one shallot, three tablespoons cooked meat, pepper und roll

ounce

Ingredients. Five pounds green tomatoes, quarter mustard stel, one and a half pints of best vinegar, one and a quarter pounde demerard sugar. one and a half pounds cooking. Method.-Chop' the shallot and

apples, quarter pound sultanas, mix the meat, frumbs, butter-and-

-one pound niant, une level tea seasoning together. Selest tomata:8

spoonful of ground ginger, cas of good size and scoop out-their

yenne pepper and salt--- centro. Rub these through & siove into the other ingredients and Mothod-Plunge the tomaters warm over the fire, Tan fill the into boiling water and then pull off tomatoes very carefully with it and the skins. Poor the apples and cut epriukle.indly with finely chopped the tomatoes, apples, and onions, Parsley Plac in a fireproof dish into mall 800- and bake for Lon to: Afteen minites Butter the bottom of a mel în tot oven.

preserving pan, put in all the in-.

Some Of The Reasons WHY ?

or comes from watching an adult cooked them enjoy the finished article. FOR example, if you are making

a caks or a pudding you beat the eggs because you want the mix ture of which they form part to be as light as poss.ble. When you beat the eggs you let air into them, and air makes for lightness.

When you are making an omelette. you don't beat the eggs at all, be-

cause you don't want the mixture to 'riso airily in the pan,

When you want to fry bacon you warm the frying pan first, because if you did not the rashers would b soft and flabby.

When you are going to roast a joint you see that the oven is really hot first in order to seal the juio.8, otherwise they would escape and a great deal of the flavour and good. ness would vanish.

When you are going to grill meat you see that the grill is hot first for the same reason; and you take cara that the maat is not more than two inches thick; otherwise the out- side would be sharred before was cooked.

When you poach eggs and they get broken it means that you have

gredients, and boil tili na thick-as jam, stirring occasionally. It takes a long time to cook-from 14 to 2) hours Pour into hot jars and tie down at once,

Eu quickly.. The watar has boiled too roughly and has torn the albumon, which is the part of the egg which sats when it is heated. But if poached eggs have been cooked too alowly they are also liable to break because the albumen has not had a chance to set properly at all.

If fried eggs have a thick brown¦ akin outside it means that they have been cooked in too great heat 'and left in the hot fat too long.

When you are making plain scrambled eggs you add a little milk, but if you are scrambling eggs with tomatoes you leave out the milk because the acid in the tomato would 'curdle it.

If you are making an omelette or a pancake you cannot possibly be too careful about the cleanliness of the pan. Even the smallest speck of dirt that you cannot see is likely

to make the mixture stick.

TO-DAY'S DINNER. MENU

Pea Soup. God Baked with Tomatoes. Potatoes in Jackets. Candied Cream.

CANDIED CREAM Ingredients. Thre-quarters pint milk, quarter pint cream, two eggs about four ounces granulated or chstor sugur.

Intructions.-Put, the cream and milk in a saucepan and hring almost to the bail, not quite. Heat the yolks of egg jn a bowl, add the milk and eren mixture, beating all the time.

Pour back into the sauce- pan until it is again nearly but bot quite boiling. Put it in a pie dish or shallow fireproct and let it got cold.

Sprinkle it with regar about a quarter of an inch thick. Place it under the very hot grill of the gis steve or host an old shovel Lill red hot and hold it over the dish till the sugar rots like candy. Serve sold.

scrub it with clean paper before

This is why good cooks usually attempting to fry the pancake or melt a little fat in the pan and the omelette.

No gift more appropriate

than:

MAKE IT WITH

PURICO

THE

COOKING FAT

IDEAL

To be obtained from all

Grocers and Storekeepers

In 1 lb. tins.

CHINA TEA FROM CHINA

Send your friends China Tea for Christmas

produced by

THE CHINA TEA CO.

•

ESTABLISHED OVER 60 YEARS

Make your selection from the following varieties of Keemun Tea, each packet in quaintly painted boxes.

Prices include Postage and all charges to the United Kingdom: (Except entry duty pay each lb.)

5 lbs. Painted Wooden Bo

Keemun Black

Tea... 8:0.00

+

$ 8.50

$ 7.60

8 lbs. Painted Wooden Boz (1) Keenan Black. Teu ..$14.70

811.90 (2) -- .810,40 (3)

(1) Hankow Black Tea...$12,00

$10.40 (2) $ 9.40 (8)

(2)

J

(3)

(Hankow Black

(8)

7 lbs. Painted Wooden Box (1) Keemun Black

Tea...$20.00

$16.50 (2) $14.40 (3)

(1) Hankow Black Tea...$16.80

$14.60-|-(2) 3130 (3)

Ted...$15.80

#

$13.70 1 (2). $18,60 | (8)

(1) Foochow Black

the

The numbers given Above ' represent various-qualities, Bend.

us the addresses to which you desire us to send

Tes, and your, friend

will receive your gift at

Christmas

(1) Fooghow Black

Ton $1140

Tea.. 8 8.50

(1) Foochow Black

$100 (2) $ 9.40 (8)

$7.00-

$7,000

Tea....8.20

$ 7,30

8:7.00

ALL CHARGES PAID

司公茶華

THE CHINA TEA CO

-David House-

fn, Pottinger St. Hongkong

Tel. 24897.

跟下街尔何冰

HONG KONG

PHONE 38268.