1932-12-23 — Page 4

CHRISTMAS DINNER An All Important Subject

THE MENU

~Eream-of-Coru-Soup:

Roast Turkey

Chestnut Stuffing.

Cranberry Sauog Boiled Ham,

Stowed-Colery-Roast Potaces

Minco Pics Christmas Pudding

Brandy. Sanco

TWO MORE

HONG KONG DAILY PRESS, FRIDAY, DECEMBER 23, 1932.

CHRISTMAS SHOP

PING

A CIFT FOR A GIRL

Are you looking for an inviting

NORWEGIAN gift for another girl, searching for

DISHES

Bylte Variety of Brawn; I pig's head

1 teaspoonful salt, pepper

(Sen recipes for soup, stuffing and small chopped onion

sauces on right)

Preparations to be made on Christ-"

mas Eve

Check the tradesmen's orders, all; of which should have been given not later than the previous day.

Soak the ham in cold water; clean and stuff the turkey and leave ready fur roasting.

cranberry sauce.

teaspoonful allspice teaspoonful cloves

1 teaspoonful ginger.

Boil the head for 1 hour in salt- ed water. Take from the water and remove the rind. Put the skin or rind with the outside down on

something different that will make grandmother's eyes sparkle with in- terest, shopping for a busy man who is helpless when it comes to, chops" ing gifts for women? Are you per- haps wondering how to squander your own Christmas cheque in a joyously extravagant and thorough- ly satisfying way? If you are, take yourself to the nicost perfume and cosuctic department, in town, and look for some of the things, I hm going to describe on the page.

My first suggestion for the small a cloth wrung-in hot water, Re- gilt is a compact. No woman ever turn the head to the saucepan and has too many, and this year there

continua to boil for another. 2

hours. Then take up and cut the

are some lovely ones. Many of neat into long thin slices. Put the them come in a silver case, but a

rind, with apices distributöd be.

Stew the giblets for gravy; make fat and lens ment in layers on the famous perfume house evidently and bake the mince pies; make thatween them. Tie the cloth tightly prefers the more glittering metal round the meat, and allow it to This house offers a single compact boil for hour in the stock in in a gilt case, round and, flat," and which the head was cooked, Takr it up and put in a moat press till perfumed with a sweet, woodsy the next day. Then remove from fragrance. Its triple companion is a good-looking oblong in gold and green; and the same house has just launched a series of triple compacts in the most entrancing modern colour schemes stripes of say red and organge, brillianthus and green, shown to beautiful advan tage with silver and black,

the cloth put it into a solution of salt. After remaining in the pickle for a week it is ready to use.

Preparations on Christmas Day Cover the ham with cold water and simmer gently for the time re-the press and without taking of quired, allowing about 20 minutes to every pound and 20 minutes over.

Put the turkey into a slow oven of 100 deg. F., lowering about 15 minutes to a temperature of about 10 deg. F., which should be main tained throughout the whole of the cooking process. Baste the bird frequently.

༣.

For a turkey weihing from 10 to 13 lb. three hours should be allow ed for cooking, or from 13 to 10 lb, three and a half hours, from 16 to

20 lb, four hours.

Prepare the vegetables, and put the pudding on to boil; make soups; make brandy sauce,

Put the water on for cooking vegetables; heat up cranberry sauce and cook the sausage, Warm plates tindi" dishes, dish ham, skin it, sprinkle with bread-crumbs and de- curate with a frill

Dish turkey, remove string and place shusages round, then make the pravy, using stock from the giblets.

Dish up vegetables and sauce, heat up mince piec.,

Turn out Christmas Pudding..

1

Another single, compact I like im- mensely is plain nickel with a tiny bevelled edge, water-thin and per fumed with one of the most de-

In Norway greater importance is attached to Christmas Eve than the actual day. In the evening the lights are lit on the Christmas tree and after coffee and cakes are served, the exciting business of distributing the presents takes place. At eight o'clock there is supper, which consists in the West of Norway of the traditional rice pudding and fish course, and in the East of roast rib of 'pork, whien is substituted for the fish. It is lightful new English perfumes of the their strange custom to serve the sweet before the meat course, for the rice pudding is served hot with fruit juice. Here is the re- cipe

Elsenbrynsgrot (Rice Pudding), 3 oz. rice 2.pinte milk.

1 teaspoonful salt

Put the washed rice into the hoiling milk. Let it simmer under over for about hours, stirring now and then. Put the salt in when you take it off the fire.

year. It can be obtained also in presentation sets, with a lipstick and little handbag bottle of the scent, both encased in the same shining

instal.

Yet another luxurious compact, triple, this time, is a gold metal rectangle, rather like a man's wrint- watch, opening in the centre to dia- close powder, paste rouge for the lipe, powder rouge for the checks, and a pull.

ANNOUNCING FORTHCOMING FESTIVITIES

PENINSULA

HOTEL

CHRISTMAS EVE

Till 2 a.m.

(Fully Booked)

BOXING

NIGHT

Till 1 am:

NEW YEAR'S EVE

Till 2 a.m.

Special Cabaret Features

PHONE

58081

CHRISTMAS EVE

Saturday-24 Dec,

BOXING NIGET-Monday, 126]Dec. NEW YEAR'S EVE-Saturday, 31 Dec.

GALA

NIGHTS

CARNIVAL DINNER DANCES

(FANCY OR EVENING DRESS) '} SPECIAL FERRIES AFTER CARNIVALS.

FOR CELEBRATIONS AT HOME

CHRISTMAS GAKES PLUM PUDDINGS,

Pastries and Tarts made fresh daily, Sandwiches and Cold Dishes Prepared to order Hors d'Oeuvres, Bread, Rolls

PENINSULA HOTEL CAFETERIA

MAO'S CAFE

COMPLIMENTS OF THE SEASON

We take this opportunity

to thank our friends for a

year of pleasant patronage.

THE HONGKONG & SHANGHAI

HOTELS, LIMITED.

THE CARAVAN

CURIOS

FETTE PEKING RUGS

FINE LINENS

NOVELTY JEWELRY

LINGERIE GUARANTEED. JADE

KING

of the

CHRISTMAS FEAST

No. 12, THE ARCADE PENINSULA HOTEL KOWLOON

GLOUCESTER BUILDIN

HONG KONG

21450

THE SEASON'S GREETINGS TO OUR

PATRONS and FRIENDS

From

The Dairy Farm, Ice Cold & Storage

Compang, Limited...