1933-03-30 — Page 3

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V

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HONG KONG DAILY PRESS, THURSDAY, MARCH 30, 1933

The NEGLIGENT 'NINETIES

...I wout vin ja prosaic frame of } AGE OF-TRANSITION ~-. mind to look at the portraits of our "mothers" offered by the Com- memoration Exhibition at Burling. ton House, writes Mabel Ellams Hop in the London Morning Post. But after I had wandered through out all the rooms, I could not subscribe to the view that our "mothers"using the term genorio- ally, of

endowed

course--we ro

with better looks than the women and girls of to-day.

Having always attached much more importance to brain and peraknality than to "looks" (8 vw call that fortuitous exbination of hope, formation and complexion, plus figure), I was quite propaved cheerfully to give the palm to my nother and anybody else's mother, but in coramon honesty I could not.

THE INEXCUSABLE WISP

Let PUB accept the now that Our mothors qwed more to nature and very much less to art than we do. Is that any ex- cuse for their having wisps of hair all over the place, when a casual glance at 0 mirror would have convinex them thet a hairpin wa< sadly needed 1

And why did the artist with his or her artistic licence-allow this crime to be perpetuated, unless he. or she knew that to perpetuate it was the only true form of art 1

1

*

Of course our mothers had these wispe, of hair, but with no poetical justification therefore, so far as I can see. They had not learnt the alleged "stereotyped perfection " of the modern woman-and more's the pity.

To have to go round an exhibition of paintings by famous artista, feel

We whip off our little caps and display immaculate coiffures, while our mothers would have died rather brauces called hate, knowing full than remove in public those encum. well that by such a gesture they would have lost their reputation for "unspoiled beauty for ever.

If our mothers hail a finer breeding than we have time to acquire or practise to-day," Ioan only say that I saw no evidence of it in the pictures I have surveyed

I do not anticipate any contradic tion when I aert that the modern woman at her best is the finest thing in physique, health, vitality, and character that the world has kaown for centuries: in fact, I believe that this epoch marks a transition of civilisation in two. in our sex that will cut the history

ing metaphorically,..for a hairpin.Whereas the modern woman's

"SLIM DAUGHTERS

ECLIPSE. THEIR PLUMP MOTHERS

picture-of u lovely modern, shingled blonde, slim and satin clad. One look at her was like a refreshing draught after gazing at plump ladies with untidy hair.

SAUCES

Chop two shallots, pu shallow pan, with ar

pint of tarragon vinegar, and boil call the liquid is reduced

Strain this into half a pint of the

And How To white ice, add a teaspoonful of

Make Them

We have not dealt with sauces for girl-that..ahy, delightful creature," of the little extra care and flavour- As to the passing of the young some time, so let me "remind you wall, she may have become a dia- ing which make the difference be mond-hard débutante, but if we retween a good white sauce and one member Pendennis and recall about which the least said the Blanche, we must know that there better. have always been some advanced young maidens with stones where their hearts ought to be; and those instead of sleek and soigée were none the less dangerous.

who were flushed and tremulous."

BEAUTIFUL SOUP

A reader has asked me for a recipe for Beetroot Soup. Here are two simple ones, for the Russian Hartsch, which. demands a number of expensive ingredients, including a duck, is beyond the means of most. of us.

chapped parsley, tarragon and

hervil, a touch of cayenne, and a

little salt. Serve separate the fish.

AN EASY RECIPE

from:

Lift the slices carefully on to a hot dish and pour the sauce over them. If the tomato, usuce over- them. If the tomato sauce is rather' top thick you can add a little fish Peel an onion and scrape about stock; and unless you have to make half a carrot. Put them into a the tomato sauce first "this" recipe saucepan with half a bayleaf, some will only take about twenty minutes peppercome, a bunch of herbs, a all told. small blade of mace and a clove. N Add a pint of milk and bring to the bail.

Melt two ounces of butter in another pan, and stir one and a half.

ounces of four into this. Stir till Carnation

smooth and thick, then strain - the flavoured milk and add it gradual- ly, stirring all the time till it boils. Let it simmer for ten or fifteen minutes, rub through sieve or strainor, and sonson with salt

This is your foundation for in- numerable good dishes For the

This soup requires a stock made from Leef, with thin stips of leeks, fillets in question you will add a carrots and onions, and sticks of generous teaspoonful of chopped celery. Complete it with minced parsley and the juice of halt a

from Condentro Comi

MILK

THERE'S

CREAM

IN EVERY

DROP

beetroot. It should be served with lemon. The result is excellent with CONNELL BROS, CO., LTD.

TODAY'S DINNER -MENU.

more beetroot juice and tiny pastry some meat and egg dishes too.. patties stuffed with minced chicken. Most of us will prefer the sim- plicity of the following. Chep up three cooked beetroots with a head of celery. Put a pint of water and the same of milk into a saucepan, and in this cook the vegetables fill they are soft enough to pass through

fine-sieves Do this, add a spoon ful or two of cream and a little butter, and serve plainly

Seasonable Fare,

Grapefruit

Casserole of Fish Tomatoes & Feas Potatoes in Jucketa Chestnut-Aber.

Here are two more soupy, that are seasonable just now. Put a pound of salt pork into about three pints, of water with plenty of pepper, and bring it to the boil. Then add a bunch of parsley shallots, a small

in your bug before you can enjoy a alleged piachbeck", beauty, re-cabbage, and half a pint of soaked picture or judge of its beauty is quires time, forethought, and haricot beans. a troublesomt business.

self-sacrifice, our mothers just Cook all this gently for three got fat. They never thought beans. Kemasan the casual, about I could stand

their figures in fset, Cook all this gently for three dancing"

curle of my great they never had to, since dress hours, when you just strain off the grandmother; I understand the makers and designers were conspir-liquid, and eat it with the pork and smoothed oiled locks of my granding to give them figures by means, vegetables served separately. The mother; but I cannot excuse that of bustles, padding, and other pork can, of course, be eaten cold horrible stray wisp of my mother's artificial aids to "dignity,

hair.

And it, the women of thirty and forty years ago were afflicted with immonse, shapeless hate," did not thoy in modern vernacular-ask for them "No milliner who had his or her business at heart could surmount a head of uncared for brown hair done up in a bun by anything but a straw-stack adorned with roses, grapes, and any other fruits of the earth that could be accommodated.

Cabbage

can be

|

Interesting

We have noted a good number of ways of varying cabbage, which is w good just now, but here are

few more.

It is much easier to attach a faw pads to one's person and build up a coiffure like a birds, nest than to get rid of a stone or two and keep one's hair Phining and sleek, as the women of all ages do in this decade.

REFRESHING MODERN

Whether she was put there for contrast. I cannot say, but in the corner of one room was a full-sized

may find unexp charm in finishing the cooking of a cabbage in this sauce.

aftrwards, and will be found to have acquired a specially delicious favour.

Warm some butter, salt it and pepper-it, and cook in it some pieces of plaice, lemon sole, or white ing. Meinten them with cider, add a bunch of chervil, and cook gently till the fish is done. Serve it na it 19. *

TIPS FOR THE HOUSEWIFE

'Pieces of cheese should never be despised, for they can be grated and [a:lled to a sauce, or used to make Ta good filling for a few cheese

parties,

Water vegetables are cooked in should be kept for stock-making.

Dripping can be clarified and used for making cakes.

•

Any kind of cold vegetables loft over can be made into attractive salads, or if there are not enough for this purpose, they can often be used as a decoration or garnish to| another dish.

When there are children to be catered for it will be found economical to buy in pound or two. of desiccated coconut, and colour it it at home with a few drops of bright vegetable colouring.

This is simple to do, and the coconut, can be stored away ready for decorating cakes and puddings. Children like coconut, and it is a cheap way of obtaining a pretty de roration. A number of sweets can be daintily finished off with 's touch of green coconut, in place of pis- Fonchio nuts.

Red cabbage never seems to be with us for long, and is hardly ever served hot. This is a fashion Boil for steam) the cabbage till |ở la Jamotzine, which may well be You must wash your cabbage, cut it is within ten minutes of being | copied. into quarters, put into saltad, boil. done, then drain it, chop it up and

·Braising is always a change.

Cut the cabbage in quarters,

ing water for ten minutes, then take inish it in the white sauce (wash it and remove the outside it out and drain it well.

'chainel), to which “a generous grind-leaves and stalk. Then shred it into Cut out the hard 'stalk, and sea- son the quarters well with peppering of fresh black pepper should be very fine strips. Season thate and enit, and little grated nutmeg, a added before it comes to the table. flavour always so welcome with this. vegetable, Sproute

with Brussels and

America has an interesting way

cook them in a well-b role, moistening stock

of serving cabbage, thus, Take off

* tho outsilo, leaves - of a cabbager, móð

Now out a fox alice of variate and remove the heart. Tired a chretaute, and little stick an onion or two lightly with; UP THE TOMATH cloves, and tie up a bouquet parsley, thyme and bayloaf. Add and Edd little good stock and brafe the of holls water to it. Put in the is to use a little vinegar, about

chredded cabbage, Bosson with salt tablespoonful for moistening and cabbage, in this for an hour and jea plenty of pepper, and cook instead of adding chestnuta and half

blowly till the cabbage is done. pork fat, to put in at the same

Then add a well-beaten egg, stir

moment of cooking some dicë.. and cook an slowly for two or three sourish apple, a pinch of caster

Auspicion of minutes, when you must pour in a sugar and

nutmeg 2AZ

its can be led Vary plose- wift isté, þráiod" cabbage; dase musty of course, whole, and the stuffing

of the heart..:

small cupfut. of sour cream.

Heat the whole thing, thr and serve at onbe

CHESTNUT AMBER

·Ingredients Two eggs, 19 chestnuts, nint of milk, I ounce sugar, 1 ounce brend- crumbs, ounce butter, syrup. of sugar and water, u lenton

Instructions-Prick the chest- nuts, bake them for 10 minutes. and remove both skins.

Put them in a pan with just cuough vanilla flavoured syrup inade with four ounces loaf sugar and half a pint of water to cover, and cook till tender Rub them through & EVE

Put the milk and the aid of the lemon in a saucepan, bring to the boil, then remove the lemon rind, and pour the milk on the breadcrumbs.

* Croang, the butter had sugar, and the yolks of the eggs, the moved chestnuts the milk, "breadcrumbs, and lemon juipe.

Mix wells NOT on fayd

Place in a buttered pie-dish and bake in a tin half filled with hot water tall-fr.

Whisk the whites of the eggs, pite on the pudding, and return to the oven till gently browned.

Cod can be turned into a supreme affair with the same white sauce finished in a different manner.

Buy about three pounds of cod, skin it, put on a Buttered tin, brush it all over with beaten egg, and sprinkle it thickly with bread- crumbs and about two ounces melted butter. Bake it for about half an hour.

of

Sola Agents

HONG KONG & S. CHINA.

Have

you fried KRAFT-CHEESE

ROAST ?

With cheese as deliciona and wholesome as Kraft, there is almost zo and to the variety of appetising dishes which may be: made. Kraft Cheese Hohat, för instance

11booked haricot beans,

1 lb. Kraft Cheese, 1 cup bead crumbe, 1 onion, grated, 1 tablespoon butter, salt and pepper

. Run the beans and cheese through a mincer Cook onion in butter and a little water. Add season- inga,and mix well, then, mould int load or roll Brush 0761 with melted batter and Water and rollin abroad crumbs. 'Bake"In moderate oven until nearly.brown- #ed basting with butter or drip- ping, Berve with tomato sauce. Free Booklet!

CHEKSI

keta (or cut to any

DAIRY FARM ICE & COLD

STORAGE CO. LTD.

KRAFT

We have just received “DURO" Linen-printed and plain, for frocks which may be washed twice a day.

Replaced if it shrinke, stretches or fades.

KOHINOOR SILK STORE China Building

Seek Value!

Value receive

CHEESE

OUPORNIAN FRUITS CO

the

measure.

The label Gand

Reiss Lassey & Co. Ltd