1934-01-04 — Page 2

Page

HONG KONG DAILY PRESS, THURSDAY, JANUARY 4, 1934.

MORNING

NOON

NIGHT

FOOD VALUES

for

ECONOMY

SAFETY

CLEANLINESS

MOFFAT COOKERS ARE

BRITISH

MADE

The World's Standard

SHEWAN, TOMES and co.

41

NATIONAL BANK BUILDING, HONG KONG

8, DES VOEUX ROAD, CENTRAL.

Broth from Boiled Pork

11

The broth from a boiled pork shoulder can be made into a de- licious soup which tastes a great d'al life chicken. Cook your vegetables in the same kettle with the pork. Allow the broth to cool after the vegetables and meat have been removed. Skim off all tie excess grease which comes to the top as the liquid cools. Add seasoning and reheat when you are ready to use.

EXTRA FEST

ANTI HALE

LOCHRO

FILM

ALWAYS USE

BRITISH

SELOCHROME ROLL FILMS ... AND YOU WILL GET THE FINEST PIOTUBES

Obtainable from Colonial Dispensary-The Pharmacy

1. Sek & Co. -LengHing Wing On Co. Sincare Co. The Sun Co.

DEALRES MAY ORDER THROUGH

REISS, MASSEY & CO.,LTD

7, QUEEN'S HD.

MADE IN ENGLAND BY

ILFORD Limited, Ilford, London

IF YOURS IS HOSPITABLE HOME FRESH FRUITS

KEEP SUPPER MENUS FLEXIBLE

Week-end menus are likely to is especially suitable for these omit definite plans for supper sociable suppers. Or a molded time to allow the family greater salad or an omelet with varia- freedom in the day's activities. tions is easy to prepare. The The dining room table may be, following recipes .for supper decidedly diminished when invit-" dishes presuppose 3 cupboard

ing cold days cali the youn- well stocked with 'staples, and ger members forth on a Jaunt. some of them use to good advan- Or by some last minute plans, a tage the left-over roast in the whole bevy of friends may des- refrigerator. cend on the household.

Flexibility is the proper keynote for a sociable supper in hospi- table homes. And it can be ob- tained easily enough if you have on hand a group of recipes from which to choose either a light mcal" or an elaborate one. Whichever it is. may well include a novel entree--one that is ari Innovation and a pleasant ex- periment for both the homemaker

and the family. Or. It is equally timely an occasion for sister to try her hand at" preparing the meal, giving mother a night, free

from the routine of meal pre-

paration.

I

Crimped Fish with Oysters ***

1 pounds fillet of flounder

3 tablespoons fat

2 tablespoons Sour

2 cups top milk

1 cup chopped oysters or lobster Salt

Cut the uncooked Allet into long strips, roll them around a fork, slip off and fasten each roll securely with a toothpick. Sim- mer in bolling salted, water for fifteen minutes, drain and arran-

te on a platter.

sauce made

FOR SALAD

Cottage Cheese Is

Delicious

Most family. lunches and Sun- day night suppers center around the salad bowl. Of course, every-

y needs at least one hot dish a day no matter what the ther- mometer may register. Let hot dishes make appearance at din- ner. In So far as lunches are concerned, the home-maker will do well to look to her salad re- cipes.

Lettuce, endive, chicory, water- cress and all the other galad greens are rich in vitamin con- tent. They are not to be over- looked, particularly when plan- ning diets for growing children.

Make Use of Fresh Fruits The fruits which go to make up that old stand by fruit salad, are healthful in themselves.

NEW WAY OF

SLIMMING

Eat As Much As

You Like!

This article on the always ab- sorbing tople of slimmlag is `pub- Hished as a matter of interest in" women. The writer has herself tested the efficacy of the system she describes, but readers should not embark on this or any other slimming diet without first con- sulting their' doctor.

new

Hollywood has found # diet. A diet, they say, guaranteed to alim without hardship,

And the film stars are rejoiċ- ing.

No longer need beautiful blon- des go hungry by way of tribute, to their tyrant "wälst-lines. Or spend bone-weary hours th. the bandes of the masseuse. “As fol- lowers of the "one-two-threa” they car ent as much as they " want to of a goodly selection of foods they enjoy and still retain the scheduled weight their con- tracts demand.

This new food regime has swept over the Almi colony and "One- two-three" menus are being served in many of Hollywood's palatial homes, while all the renowned boulevard restaurants are featur- ing them on their bill of fare.

For The Hungry For many months a famous New 'York dietician has been work- ing out this dies--as an answer to the hungry ones' prayers. His theory is that it is not the quan- that tity of food which we est creates those superfluous pounds. It is the mixture of different foods which keeps the system working overtime. unable to eliminate waste, and is thus the cause of unwanted, unhealthy fat.

KING'S RESTAURANT

ENTERTAINMENT BUILDING, ̈

HOT & COLD

TEL. 24948,

SNACK TIFFINS

AN IDEAL RENDEZVOUS FOR BUSINESSMEN,

CLEANING PAINT.

A spring cleaning time is at hand, the subject may interest other housewives,

She says she has always used a uttle parafin in hot water and round It removes the dirt quite well, but has been told that it hurts the paint..

An expert whom I have consult ed tells me this method of 'clean-- ing will not hurt the paint pro- vided only a little paraffin is used and the whole surface washed down with clean water after the paratin treatment.

Another Way

LOVELY LOBSTER

There are so many elaborata ways of preparing lobster, that we may perhaps be forgiven for con- dining ourselves to the different ways en coquille," with or without a delicately browned border of Duchesse potato. Here are some of the sauces with which to bind the lobster scallops.

Curry sauce, not forgetting ap- ple and onion and a little coco- nut milk, if possible: Cardinal be- ing Bechamel with fish stock. lobster puree, a little cayenne and. If possible, truffles: White Wins sauce: Mornay, that is. Bechamel A manufacturer recommends hot · flavoured with grated cheese and, water into which put a small perhaps, bound with "yolk of, egy. quantity of soft soap.

as some prefer: Paprika, which When quite dry the paintwork may be White Wine sauce flavour- can be polished with one of the ed strongly with paprika. liquid white polishes already on Lobster Thermidor is a favourite

In restaurants the market.

and la by 10 Here is an old-fashioned met- means difficult to prepare at Hod of cleaning white paint: home. The lobster cooked and This is the principle of the "one- goodness is extracted, then use and bound with reduced Bercy Boll some, onions until all the cut up, is served in the half-shells,

I have tried out his diet, and gladly dedicate to this unknown benefactor the 12lbs. which I lost in little under three weeks.

two-three diet":

One food for breakfast... Two foods for lunch.

N

Three foods for dinner... With as many helpings of these foods as your appetite desires.

Here is a typical "one-two-three diet" day:

Breakfast One Food On waking you may quench your thirst with hot lemon water or ruit juice (unsweetened), and for the first meal of the day you may eat just as much as you" want of bacon, egg, kidney, sausage, cereal, or any one-food breakfast dish.

When the food is cooked it must be cooked without seasoning.

If you must drink tea or coffee, no other food can be eaten. Either tea or coffee in this diet consti- tutes one food.

Lunch-Two Foods Any meat, fowl, fish or egg dish... without seasoning: otatoes, green vegetables, or a sweet, providing the latter consists of one ingre- dient.

Bread or toast counts as a food, and may be substituted, for either the vegetable or sweet.

Dinner Three Foods

Any meat, fowl or fish dish, without any seasoning: vegetable. and sweet. Or soup, fish," sweet. Bread or toast again may be sub- stituted for one or other of the.. foods...

Between Mexis. The dressings which top your

Afternoon tea is not allowed for salads furnish ample fat for a

in this American diet, but as the. meal. Mayonnaise is rich in fatty drinking. of lemon water or Rus- content. French dressing is. or

sian tea between meals is en- should be, about one-half olive couraged, either of these can fill the bill, so long as it remains un- sweetened.

Pour over them a by melting the fat, adding the four, then the top milk or thin cream and cook until thickened. The casserole dish which proves Add the oysters or lobster and not only decorative and informal, salt, and cook for five minutes oll but elastic enough to allow for more. Garnish the platter gen the extra guest or the increased erously with parsley. appetite after a day in the open, serve six.

Ham with Nouilles

This is an unusual and pleasant Hungarian dish. Boll a pound of nouilles (noodles) in salted water till they come to the top,. 'ånd then drain them well. Heat up a

tablespoonful of lard, or butter, In a saucepan and toss the noull- les well in this. Add half-a- pound of finely-chopped cooked ham and two eggs beaten up in a cupful of sour cream.

Mix this together, pour it into a fireproof dish, sprinkle it with another half-pound of ham, mix- ed with a quarter of a' pound of grated cheese," just -dust with. paprika, and heat through in the

"oven..

TEA DANCE TO-DAY

AT THE

CAFE de LUXE

SPECIAL

DELIGHTFUL CHINESE MUSIC

IDEAL TO DANCE

5.00 P.M. 75 cents per cover.

CHINA EMPORIUM BUILDING,

4th Floor.

This will

MANY KIND OF GREENS MAY BE PREPARED THUS

Prepare two pounds of greens and cook them in boiling salted water until tender. Drain and

chop, season with salt and pep- per. Pack half the chopped greens into greased baking dish and over this layer spread the following mixture:

1 cup cereal fake crumbs

cup cold bolled ham, ground itablespoon butter

1 tablespoon chopped green

pepper

امی

2 tablespoons chopped parsley 1 teaspoon horseradish sauce

cup catsup

An ideal salad for the main. course of a luncheon "or Sunday night supper is cottage cheese with sour cream surrounded by a ring of fresh vegetables.

Cottage Cheese Salad Place crisp lettuce around the

H

edges of a huge platter. A mour'd of cottage cheese goes in the cen- ter. Sprinkle the cheese with pa- prika and fine chopped chives or green onions. Whether you mix onions or chives "all through the cheese depends on your family's" taste. You have to add salt and pepper to most cottage cheese sold In stores. If you make your own- it will have been seasoned whille it was warm

Around the outer edge of the cheese put small portions of" va- rious cold vegetables. Diced car- rots, beets, peas, string beans, and whole kernels of corn may be in- cluded. Celery, radishes, cucum- bers and tomatoes can be used to After mixing these ingredients garnish the lettuce between the together, spread them over the vegetables. layer of chopped greens and then "Put a spoonful of saind dres add the balance of the greens. Place thin strips of bacon over the top layer and set in a mode rate (350 degree) oven for twenty minutes. Serve with a Mornay Bauce.

50,

sing on top of each mound of vegetables and pour a little, sour cream over the cheese. Everyone helps himself as the platter is passed

Cold turns bananas. dark, bananas should be kept out of TOMATOES WILL REMAIN therefrigerator, even In tropics.

FIRM SLICED THIS WAY:

SMILE AWHILE

the

That young lady over there. seems very popular. Who she?"

Tomatoes, aliced up and down, instead of crosswise, yield more slices per unit, the appearance 13 good and they remain more frin,

You will see from the one-two- three" menus that they possess She's the daughter of a ban the great asset of eliminating, mo

Zer.

"Ah, no wonder she draws' much interest.”.

notony, 'which has always been the "great" disadvantage of all-albm- ming diets,

(Vontinued on previous column)

the water with or without soap sauce flavoured with mustard and and the dirt will disappear like mixed with the Mornay sauce, magic, leaving the paint white.

d. glossy.

When cleaning paintwork do not use hot water, too much water, or too much friction. ***

Dark Paintwork Dirt and grime cannot be seen so easily on this as on the white or light painted woodwork.

Nevertheless, it needs cleaning occasionally.

Do not use soap for dark paint- work: Use parafin, and when dry finish by polishing it, with a soft non-linty cloth.

Finally, be careful when clean- Ing the edges of paintwork" that you do not mark the wall or wall

'paper.

The Bercy sauce is made by fry- Ing some chopped. shallots" very lightly in butter without browning them molstening them with half white wine and half fish stock, and reducing for incorporation with the Mornay sauce, after flavour- ing with a little mustard.

V

Fry lightly in butter 'some shal- late, pimentoes, tomatoes, and chopped parsley. Add tomato puree, a little fish glaze or fell, and a trife of made English mus tard. Finish the sauce with but- ter and when it is poured over the pieces of lobster in the shells, sprinkle them with breadcrumbs, and brown in the oven.

AMBROSE HEATH.

RICKSHAW

CEYLON TEA

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