1933-01-26 — Page 3

“TEETH I'M PROUD OF!”

THOSE perfect teeth moun so much, to her-in appearance- in freedom from dental troubles-in health both how sad during the years to come.

"

She owes her strong, healthy teeth very largely to "Ovaltine" Rusks which marle her baby testh some through easily and regularly. And she still has plenty of "Uvalling" Buska every day-oven perfost teeth must have exercise if they are to remain healthy and strong."

*Ovaltine" Rusks are delightfully crisp and are made from pure, unbleached whoat flour, with Ovaltine" added as a dardaring, making them easy to digest and most nutritious. Bemember that teeth trained on "Ovaltine" Rusks are always teeth to be proud of!

OVALTINE

RUSKS

APPETISING · DIGESTIVE & NOURISHING

Seafood

FISH is

BRAIN FOOD

3 A.P.B. 4.

Give your children plenty of Fish

it contains valuable food for both

body and brain and is easily

dijestable.

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

The Milk of Human Kindness

ANKORIA

BABY FOOD

FOR

Distributors:

AKE

LUHRING & SMITH

12, Des Voeux Road C.

HONG KONG DAILY PRESS, THURSDAY, JANUARY 26, 1933.

SOME OF THE BEST WAYS WITH EGGS

FOUR DELICIOUS DISHES

Eggs are excellent with choose. You can have cheese omelettes or cheese pansakes, egga stuffed with obtése; and poached, boiled or cheese hard-boiled eggs with a

заць.

Eggs baked "on the plate" with bacon are particularly good,

rine Ives in the Daily Express.

Allow about an ounce of butter and a tablespoonful of milk to each egg-or two small ones. Beat the eggs with the milk and add pepper and salt. A few drops of

Worcester sauce make a decided improvement.

Butter several small or one large

Melt the butter in a small sauce shallow dish, break the eggs and drop them carefully on top of the pan, pour in the egg mixture, and butter and arrange a thin rasher cook over a gentle beat, stirring of bacon over each egg. These will all the time and taking the pan need five or six minutes, and it off the beat the moment its con may be as well to turn the bacontents are creamy and golden. at "half time.

A Spinach Dish,

and

Eggs in potators are delicious. You wash and brush the potato, prick it and take it with care,

If you want scrambled eggs for then cut a piece off one end or

a luncheon or supper dish you can along one alde, according to the

If you like spinnch cook it as arrange them round or in the cen- shape of the potato and which way it will stand up best. New usual, rub it through a sieve, sestre of stewed mushrooms, scoop out the insule, hent this well son it with salt and pepper, air grilled or fried liver mixed with a in, a basin with pepper and sale in a fairly generous piece of but good thick gravy or brown sauce, or ith a risotto mad with onion, and a little butter. A little gratter and reheat.

Arrange a bed of the spinach on tomatoes, rice and cheese; with ed cheese may be added or omil-

a buttered dish, pour a little melt- diced ham tossed in butter, with tril, as desired.

el butter over it, and wake na minced salt beef, or with finked many shallow depressions with the dried haddock. back of a spoon as there are eggs. Drop an egg into each depression and bake in the oven till the whites of the eggs are just set.

"On the Plate" Hall All each potato skin with the potato mixture, break the no cessary number of eggs one by in to a cup and then drop one inte each inlf-alled potato, add a little cream or thin oreamy aauce and put back into the oven till the eggs are just set. The same recipe is Just as good for fillets of fish or almost any kind of flaked cooked fish, and the sauce and seasonings can be altered according to the contents of the larder or the de- mand of the moment.

Eggs "on the plate" are eggs baked in the oven in the same way as eggs in ramekins, and may take As many different forme, if not more. The difference is that you use much flatter little dishes, or larger oval dishes, or saucers.

WHAT TO ORDER TO-DAY?

TIFFIN

Creant of Pea Soup

› Eggs and Spinach Hamburger Steak with Macaroni. Butterscotch Pudding DINNER

Italian Turnip Soup Devilled Mackerel Mustard Sauce Chicken Patties with Mushrooms Cold Ham Pie Tomato Salad Apple Cream

A élever housewife should be able to make up all kinds of fancy and tasty hot hors d'oeuvres by using up any left-over fish, fowl, pork, game, eggs and vegetables such as asparagus, mushrooms, truffles etc cooked in various delicate ways, or used as a garnish, or to make the following: beignets, bouches, cro- quettes, rissoles, petits pates, souf- fles, timbales, vol-au-vent, etc. Chicken Patties With Mushrooms.

Cut up mushrooms in small pieces, there should be 1 cup; cook them in cup butter for minute, add cup dour, 1 teaspoon salt and teaspoon pepper, stir until. butter and four are well blended, Then pour on slowly 1 cup chicken stock and cup cream; heat to boiling point; add' 1 cup white meat, chicken cut in inch cubes and 1 cup green peas; when heated through use as filling in puff paste patty shells.

'

Potatoes á la Belge.

Take some rashers' of streaky bacon, about 3 inches long, and halfcook them in a frying pan. Remove them to keep hot, and try a finely chopped onion in bacon fat. Place in a saucepan as many (peeled) potatoes as you require with salt, pepper, and teaspoonful of mixed dried herbs. Place the bacon on top of the po tatoes, and pour in just enough water to cover the whole. Simmer till potatoes and bacon are tender.

Apple Cream.

Two h. applies; † Ib: sugar, lemon. water. Stow rind, sugar and gently pint of cream or milk. Wash appies and eat them into pieces Put them in a stay pan with the lemon rind, sugar and water Stew gently until they are quite tender, then rub them through a hair sieve. Boil the cream or milk and add to it the apple plup Beat them thoroughly together and serve when cold in a glass dish.

CARROT AND RICE

STEW

sant and economical way of mak- A carrot and rice stew is a plas ing short commons seem long

For two large carrots you have

If you allow a tablespoonful of cooked and finked kipper, bloater, or smoked haddock; a tablespoon ful of white sauce, and a little butter to each egg, you can make a very interesting dish.

Batter the dish or dishes N

fish with the usual. Mix the sauce, add seasoning if necessary¦ and a little finely chopped pars loy. Break the egg on tothe fish mixture and take till just set..

..

Both hot and cold eggs are very

good stuffed. For this they must be hard boiled and carefully shell- ed. They can across. The yolk in taken out and mixed with the de sired flamur.

Pounded anchory, French dres sing,and cream is one of the best known; crushed shrimps seasoned with lemon juice and a very Httle mayonnaise is another; very finely chopped celery and apple mixed with tomato pulp and cream or mayonnaise a third; purces of mushrooms, asparagus, cheese mix ed with tomato, and things like cod's roe, Baked smoked fish, and The secret of crrambling eggs fish or meat pastes are reasonable successfully is to avoid cooking and desirable then be out in half them for too long, writes Cathe-lengthway or alternatives.

Burambled Eggs

'Hats are tilted at a smart anglè

Japdg sup

SATINS REINSTATED

EGYPTIAN DRAPERY

A slight back fullness is featured. in some of Worth's creations—a“ movement that interests Lucien Lelong for evening and Bruydro for afternoon. A modernized version of the Egyptian denped skirt, with the fullness concentrated in front, but without an upward lift, of the hem, is noted chez Vera Bores, Maggy Rouff and others."

Many creators keep the sides straight and slim, and introduce fullness both in the front and back The Lucille Paray evening gown in orchid pink crinkled satin is a smart example of this treatment

Draperies which merge into scarves or long ends of contrasting material which form movable panels on the skirt are good,

Garlanda or sprays of flowers are useful both for fitting a very simple dress to certain moods and occasions and for giving variety to a modest wardrobes: Tiny fur capes

or boleros chu look extremely charming, too, and on cold nights can be very comforting.

Evening bags can match the shoes, the wrap, or the flowers The best of them are all very plain in shape, but are sometimes fasten- ed with an exquisite jewelled clasp, a camon, or a bit of fine carving,

TO CLEAN YOUR JEWELLERY

HELPFUL HINTS

Pearls ought always to be kept in a velvet-lined box, for this helps to preserve their colour. If dust

has collected between, the beads rub

them with a soft brush, and their lustra can then be restored by dip. ping them in magnesia 'powder. They can be left buried in the powder for a few hours and then, after shaking off the powder, they should be rubbed gently with a

chamois leather.

A lot of old textile favourites are returning to the evening mode. First and foremost is black satin, that most useful of all materials Every couturier is making some version of the black satin evening gown, and a lot of it will be seen

Ivory beads can be cleaned by washing ther in Warm soapy in the Spring, in the afternoon as well. Black taffeta is another pro-water, the rinsing them and rub digal fabric. Sometimes both satin bing them, bead by bead, with a and taffeta give themselves, a to piece of cotton wool dipped, in dern air by adopting the cloque hydrogen peroxide. Leave this on surface that is causing such for a few minutes, and then rinse furore at present. The new cloques and dry the beads All "metals resemble crinkles, but they are ever tarnish in contact with the air, and so much more practical, for they dust soon clogs up the jewellery|

Are woven with a straight backing and so they cannot pull out of thapa Bs the real drinkles do.

BATH MATS

Binge het with precious stones should always be removed from the fingers before washing hecalise water loosens the settings. You can wash gold ornaments in verm Feoapy water and gently rub them. with a soft nail-brush. After rine When a cork bath-mat, showsing place the ornaments in warm Ammonia have been added and: should be reinforced at once with finally dry with a clean, cloth. signs of warping or cracking it water to which a few drops of strips of strong thin wood. These Then polish with jeweller's rouge

strips, with small holes ready moistened with aramonda a teacup of rice, a pint of water, plerted in them, should be fitted

Bilver ornamentà dán also be first

an onion, a bunch of herbs, two like a frame on each side of the washed and then polished with ounces of butter or dripping, and mat and secured by a lacing of whitening moistened with methy string, passing through the holes lated spirit: No moisture must in the wood and through corres ever be allowed to touch torquoises ponding holes made in the cork or peals, Corals should never be mat with a red hot skewer

plenty of salt and pepper.

Scraps the carrots and cut them in thin slices. Feel the onion and slice thinly Wash the rice and drain it. Melt the fat in a sauce- pab; aid he carrots and onion and cook for a few thinutes with out browning. Add the and pepper-bunch of

casserole and stow hours

Take out the but

any

diğ

washed in warm water.

SHOP

FRUIT Jelly is al-

delicacy.

Aways a welcome

Cerebos

Jelly Crystals are made from the purest. ingredients-the juice of ripe fruit and the finest sugar. The result is always perfect sweet.

Cerebos Jelly Crystals

Agentas John D. Hutchison & Co, Hong Kong

Colour Problems?

Let us solve

them for you.

There Hole. proof shade for each costume colour. Hole- proof silk stock- ings are luxuri: ous. And so eco- nomical because

of their amaz-

ingly long wear!

Holeproof

1F2

SILK

There is a Holeproof stocking and shods for very occasion. Ask your store.

For all-round wear For tired wear Dance and evening For extra hard wear.

́At All Barter 'Staros

HOSE

SIMPSON'S ensures good cooking

-no hard lumps no sogginess

SIMPSON'S

Comprehensive Recipe Book

Sole genter-GILMAN & COL