1933-05-18 — Page 3

Judge

BUTTER

74

by the facts

Butter is such an important article in the daily list of food necessities, that its selection deserves more care than often

is given.

I's the butter you are now eating as pure and safe as it should be? Is it made front unadulterated milk under conditions that would bear inspection? Are you satisfied with its all-round goodness, its appearance, flavour, purity 7.

You can be perfectly satisfied if you use only Daisy Brand Butter:

BECAUSE IT 18 MADE FROM PURE PASTEURISED MILK FROM COWB GRAZED ON AUSTRALIA'S RICHEST PASTURE LANDS.

BECAUSE IT IS GUARANTEED FREE FROM PRESERVATIVES.

BECAUSE ITS FLAVOUR, COLOUR AND TEXTURE NEVER VARY.

BECAUSE IT HAS 82 YEARS'

· SOUND REPUTATION IN AUS. TRALIA AND 22 YEARS' POP. ULARITY IN HONGKONG...

IN QUARTER, HALF AND ONE POUND PACKETS.

BRAND

DAIRY FARM,

ICE & COLD STORAGE CO., LTD., HONG KONG.

DAISY BUTTER

"DAISY" FOR YOUR DAILY BREAD;

A.P.B. 5.

BABY'S FIRST STEP TOWARDS SOLID FOOD

Young teeth need exercise!

During teething, baby should be given "Allenburys" Rusks to chew occasionally. They provide mouth "and gums with needful exercise. They assist the production of a strong, wide jaw, with ample room for teeth.

They contain Vitamin ‘D,' so essential for the formation of perfect bones and teeth. They have a pleasant taste and, softening gradually in the mouth, are safely and easily swallowed.

Allenburys

MALTED

RUSKS

Packed in hermetically sealed tine to ensure setention of their original crispness and favouri

ALLEN & HANBURYS LTD.

PURE

Obtainable of all Chemists (London & Shanghai)

A.P.B. 10

CHINA

FAMOUS

PEONY BRAND-FLOWER BASKET BRAND-PEACOCK BRAND

WORLD STANDARD FOR HIGH QUILTY

·FIRST QUALITY CHEAP-PRICE

公茶事

THE CHINA TEA CO.

1B, POTTINGER STREET

HONG KONG DAILY PRESS, THURSDAY, MAY 18, 1933

WHAT TO ORDER

TO-DAY?

TIFFIN

Fillated Solea

Rechauffe of ox Tongue.

Boiled Rice Mashed Spinach Coconut Custard

Tomatoes can be stuffed in va- rious ways. Choose small toma- toes, as round and firm as possible; remove the seeds; let the tomatoes marinate one hour at least with

BEAULAH'S

ENGLISH

STRAWBEANIES

FROZEN DELIGHT

TABLESPOONFUL SUGAR.

oil, vinegar, salt, and a little pep-ONE TIN OF STRAWBERRIES per. After that time you can stuff ONE PINT OF THICK CREAM them with any of the following Allings: purée" of yolks' of hard- boiled eggs and mayonnaise sauce, filleted anchovies and chopped pars ley Put a black olive on

top and sprinkle with olive oil.

Rechauffe of Ox Tongue,

lb. of cooked ox tongue; 2 to- matoes; 1 pint of brown sauce, 1

Whip cream with a rotary egg beater then add the fruit and su gar. Stir until the cream and fruit Are well mixed, pour, into trays and freeze for about Bours. This will serve 8 people.

HOW TO REAR A DELICATE BABY

Many of the worries and anxie.) ties that beset a young mother with her first baby could be dispelled by a little more knowledge. Just because she does not quite know what is best for her baby she feels uneasy and wonders if her child is gotting the best possible chance to grow up strong and healthy.”

Nature makes provision for a baby to get suitable food," but- sometimes natural feeding is nob Possible or, perhaps, circumstances make it desirable to partly feed baby on a suitable milk food. It is a wise precaution to get baby used to taking at least one bottle of Amobrosia a day. Should the mother meet with an accident or be unavoidably called away, baby can still make steady progress. This milk food is fully humanized, and rarely ever disagrees or causes indigestion. Moreover, it is won-

tablespoon of capers. Cut the ox TEMPTING RECIPES derfully inexpensive, costing less

tongue into neat slices, make the sauce hot, and when boiling, put in the slices of tongue. Cover the pan and draw it to one side of the fire and let the tongue become hot through, but on no account let it bail. To dish, arrange the slices of tongue neatly on a hot dish overlapping each other, and strain the sauce over and round. Garnish with little heaps of capers alter

ating with slices of tomato and serve hot. If liked, the tongue may be served in the centre of a ring of mashed potatoes or cream ed spinach, cooked rice or. maca. roni.

4

Bolled Leg of Pork,

1 leg of pork, turnips or pars nips, salt, water. Choose a nice small compact leg of pickled park. Soak it for hour in cold water, wash and then put it into a sauce pan of boiling water, bring to the boil, skim and let simmer verTY gently until cooked. Great care must be taken not to let the pork cook fast or the meat becomes hard and the knuckle end becomes cook ed before the thicker part.. When half done, washed and peoled parsnips or turnips may be added to the pan and cooked until soft. To dish, garnish with the turnips or parsnips. Pour round a very little of the liquor in which the pork was boiled, and hand the rest boat. Peas pudding should be served with boiled pork, and green vegetables such as cab bage, sprouts or kale.

in a

sauce

Coconut Custard.

OMELETS

OMELETS fluffy and emelets at

are made of the same ingre dients: One or two eggs for each person, 1 tablespoon of milk for each egg, and salt to taste. Beat the egg yolks and whites separate ly for a Buffy omelet; beat them together for a dat omelet.

than Grade A milk.

It is very necessary to keep baby to regular hours with regard to feeding. If he cries before the right time for a meal has come it.

may be uncomfortable for some, may not be a hunger cry, but he other reason.

When very tiny he cannot move about in his notif he gets stiff or cramped in one position. He may be too cold or too hot or merely thirsty. A small To make a fuffy omelet for an

baby enjoys a few sips of cool average family use eggs. Bent boiled water and, especially dur the yolks thoroughly and adding hot weather, it is important tablespoons of milk. If preferred to see that he gets it.

the milk may be heated it will then cook the yolks slightly when it is added and give the raixture a smoother consistency Or, one half cup of hot white sauce of modium thickness added to the yolks will make a larger omelet with more body. Fold the yolk mixture gradually into the stiffly beaten whites containing one-half teaspoon of salt. Have ready and hot a smooth heavy omelet pan containing 1 tablespoon malter but- ter or other fat, and pour the egg mixture into the pan. The omelet may be cooked in three different ways,, but in any case start it on top of the stove at moderate heat. If a small-sized gas or oil burner is used, roove the pan about so that the omelet will cook around the edge at the same rate as in the

H

A FEW HINTS FOR YOUNG MOTHERS

1.-Don't feed the baby irregu

larly.

^2.-Don't overfeed.

3.-Don't feed too

too quickly. 4-Don't leave a large hole in.

the tent.

5.-Don't leave the baby with the

bottle to feed himself. 6.-Don't jog baby up and down

after feeding.

browned slightly on the bottom; center. As soon as the omelet has

place it in a moderate Oven (350 F.) and bake for 10 minutes Or, continue the cooking on toptel the stove until the mixture sets, and then place under broiler flame for 2 or 3, minutes. Or, if preferred, cover the pan during the whole period and ao cook the top of the omelet with steam. When the omelet is done, crease it through the centre, fold it over with a spatula, and roll it onto a hot care of the baby next week. platter without attempting to lift it from the pan. Pour over the omelet melted butter or other fat containing finely cut parsley, and

7-Don't bathe baby, until at i least one hour after a food. -Don't keep any food left in the bottle at the end of a feed. "-Don't leave the bottle or teat exposed to dust or "flies," "

1 quart milk, 2 cup cocoanut, 1 tablespoon cornflour 2 tablespoons water, teaspoon salt, 2 eggs, 1/3 cup sugar, 1 teaspoon vanilla. Use freshly grated, or the shreded co- coanut put up in lb. packages. If the fresh coconut is used, ada an extra tablespoon sugar. Put milk and cocoanut into, double boi- ler and bring to soalding point, add cornflour which has been mix ed until smooth with cold water: cook five minutes. Beat eggs, add serve at once.

vanilla, turn into custard oups, For a dat omelet beat the egg" place in pan of hot water, and with 1 tablespoon of milk for each buke in slow oven until a knife comes out clean. If baked too long rapidly the custard curdles

or

too

Most of

egg and salt to taste. Pour n, thin layer of the mixture into a hot greased omelet pan and cook slow- ly and evenly. When brown on the bottom, roll the omeles in the pan and turn it onto a hot platter.

OMELET VARIATIONS

HERE'S A NEW ONE-- SWISS POTATOES DUCHESS

Chopped fried ham or bacon," US are so uninspired when it comes to potatoes, aren't grated cheese, or a cooked vege- table such as peas, mushrooms, 01 we. But here's a recipe that's a treasure. To 2 cups hot mashed asparagus, or a combination of potatoes add 2 beaten eggs, cup celery, and parsley delicately tried chopped onion, green pepper, hot milk; seasoning and 1 cup of in butter or other fat may be add- Kraft Swiss Cheese, grated. Puted to the egg mixture before it is the mixture through a large pastry cooked or may be spread over half tube to make little swirled mounds. of the cooked omelet before it is Brown in the oven. The nut-sweet folded and turned onto the plat- Kraft Swiss melts in a jiffy and ter. gives the potatoes a delicious cheese richness.

ابھی

MENU

Green Pea Soup Steamed Fish Mould, Mashed Potatoes. Marmalade Tart. Coffee. STEAMED FISH MOULD.

SAVORY PORK. AND VEAL CAKES

1 pound veal

I pound pork

1 small onion, chopped

1 teaspoon salt

Pepper

Bacon

3 tablespoons flour.

-2 cups cold water.

Wipe the meat, grind it fine, and Remove the bones and skin from mix in the onion, salt, and pepper, 8 pound- of any uncooked, white Form into medium-sized – cakas, fish. Chop flasly and mix with wrap around the edge of each a 3029 chopped muet, 302s."; bread slice of bason, and fasten with E crumbs, a little salt, pepper, chop, toothpick, Sear the cakes on both "ped parsley, and two eggs well sidee in hot fat until golden beaten with half point of milk brown, place in a casserole, cover Make the mixture fairly stiff and and bake in a moderate oven (350" press into a well-buttered fireproof 3) for 45 minutes. Remove the mould. Steam for one hour, turn cakes and keep warm. From the out to a hot dish, garnish with drippings, skim off the surface fat, parsley, and serve with egg sauce, add the four mix thoroughly, add made as follows: 1 oz. butter, the water, return the casserole to le flour, pint milk, lemon juice, the oven, and cook the gravy until pinch of salt, and two hard boiled thickened. Replace the meat cakes eggs, Melt the butter in a sauce in the casserble and serve. pan, stir in the flour and milk. Bring slowly to the boil, stirring geatly all the time. Chop, the eggs finely and add to the sauce.

mold with olive slicas. When

SPRINGTIME SALAT

1 package, Lime

1 pint-warm water

staffed blives, thinly allo

dy thickened, foldcup tart apple pared and

rh into cup cabbage, finely tsbred Chiuntál mm. Unmold Dissolve Jell-O in: warn "on" crisp. lettuce. Serve with Add salt Chill Decorate

mayonnaise, Berves 6.

(Continued on previous colu

10.-Don't give any food except milk unless advised by the Doctor.

Will tell you

more

Stocked by all good dealers

about the

gi

MAKE IT WITH

PURICO

THE IDEAL

COOKING FAT

To be obtained from all

Grocers and Storekeepers

In 1 lb. tins.

A.F,B. 8

CALIFORNIA PACKING CORPORATION

CALIF., U.S.A.

GREEN GAGE PLUMS

"Green Gage Plums

Dismiss all glums."

YELLOW CLING PEACHES.

Yellow Cling Peaches

Are within your reaches."

Obtainable at All Compradore Shops,

Sole Agents KUNG SHEUNG CO.

HONG KONG

CHINA BUILDING

Some facts about Baby's milk that

every mother should know

THE

PHONE 28268.

HE purity of the dairy milk used in Baby's diet is of vital importance→→ but consistent quality is important too. Dairy milk varies in composition according to the district in which it is produced and milk that varies is not good for Baby's digestion. Devonshire milk is richest in the flourishing elements that Baby needs. That is why “Ambrosia” is such blessing. It is Devonshire milk exclusively, purified and dried in Defonshire itself as soon as it comes from the cows, by a unique process that retains the important vitamins. The quality of “Ambrosia”, never varies and it is many times purer and more digestible than any

any liquid wilk you buy. For those reasons "Ambrosia

ively used and recommended by Hospitals, linics and Doctors. It is the ideal Milk Ford for

others, Nursing Mothers and Infent

Ambrosia

PURE DEVONSHIRE DRIED MILK

REIDE, BEEY & CO, LTD.

Rond: Contraf,

FREE SAMPLE COUPON