1934-04-12 — Page 2

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the

HONG KONG DAILY PRESS, THURSDAY, APRIL 12, 1934.

MORNING

NOON

NIGHT ✰

FOOD VALUES

GIBSON

SMART PRACTICAL

MECHANICAL PERFECTION.

The Gibson Refrigerator is gracefully proportioned and richly finished. A joy to own and a pleasure to use. · Its price is attractive too !!!!!!!!!*

On Sale at the SOLE AGENTS:-

SHEWAN, TOMES & CO.,

A TEA TOWEL RACK

with

six

National Commercial Bank Building,"

It is handy to have a rack be- side the sink on which to keep tea towels when they are not in use. If they are hung up in this way they dry quickly in the kit- chen and are always ready for next washing-up. An excellent alter may be ob- tained

arms for accommodating tea towels. The airer is made in good quality whitewood, and is pierced with two holes for screwing into the wall. An airer of this hind would be found of great usefulness for many other purposes in most lit- chens. It can be folded agafast the wall if required, and occup- ies the minimum of space.

STAINED ENAMELWARE

Ice House Street, HONG KONG.

No amount of rubbing will, as a rule, remove the unsightly brown stains which form on the. bottom and sides of enamel basins and pie-dishes after they have been in use for any length of time, but it wil be found that -chlorinated lime will make the articles perfectly white again If, used in the following manner, Fill the stained enamel dishes with water and add a teaspoonful of the chlorinated me to each article. Stir well into the water and allow to stand for several hours. Finally wash in hot, soapy water and no stains will remain, Care should be taken not to let the chlorinated lime come in contact with the hands.

LIZARD SKIN".

Liard and python skin shoes are incline to become tinged with

4

WASHING BEIGE ARTICLES

Belge-coloured table linen, slik stockings, and other garments soon begin to look drab and laun- dered several times. This may be avoided and the colour pre-

· served auccessfully if beige articles are treated in the following man ner when they are washed for the first time.

Immerse the articles In cold water containing several tablespoonfuls of vinegar. Leave to soak for about an hour, and then wash them in the usual way, but adding one cup of vine." gar to each large bowl of soapy washing water. Do not dry them in the sun.

EASY TO CLEAN

Modern upholstered furniture 18 easy to keep clean. A washable leather is often used for armchairs and settees, and if a woven ma- terial is used this is easily clean- ed by passing over. It the correct attachment of the yacuum clea- -nery

Mattresses and pillows should be renovated and remade ånd Blankets sent to be cleaned and recarded.

Polished furniture may need a little special attention. If the dining table is marked by hot plates or a dressing table by up- set perfume these items may need. expert treatment.

yellow even if they are cleaned with a specially recommended pre- paration. It will be found that a more successful method of clean- ing skin shoes of all kinds is to use petrol The shoes should be cleaned· in the open air and the petml applied sparingly by means of a spotlessly clean ", cloth. Use a clean

por tion of the cloth as. 3000 BS each becomes soiled. This method will do much to prevent lizard and python skin from becoming a brown colour.

BACON AND TOASTED EGGS

Dip as many rounds of bread in beaten egg to which milk has been added as you require serv- ings. Fry bread lightly on both sides. Place in a shallow, greased balding dish. Drop an egg on each slice, being careful not to break the yolk. Place a slice of bacon over each. Broll until bacon and, eggs are done.

14

ASPARAGUS EGGS

Cover, the bottom of a greased baking dish with a layer of cook- ed asparagus. Break over this bed 6 eggs-keeping the yolks whole. Pour over the eggs ↓ cup. grated yellow cheese and paprika. Bake for 15 minutes in a moder-

ate oven,

STUFFED EGGS

These are excellent to serve with beer.

6 hard-cooked

eggs

3 pickles

1 tbsp butter- Salt Pepper

tsp mustard Mayonnaise

3 alices crisp

bacon Cut eggs in half lengthwise. Re- move yolks. Mash Chop pickles and bacon. Add butter, salt, pep- per, mustard and yolks Mix thoroughly and moisten with mayonnaise. Refill egg whites.

EGGS. ROYAL

2 ounces-maca-

roni

.1 tsp. salt

4 eggs

6 tbsp, cream

2 tbsp. butter Papriks

Coat macaron until tender, Drain. Mix eggs, salt and cream with macaroni. Melt butter in pan and pour in egg mixture, stir until set. Blend with macaroni. Dust with paprika and serve gar nished with toast triangles

MEATLESS FARE

Vegetable Soup

Take half a pound altogether of leeks, carrots. onions, вла telery and cut into match-like pieces about one and a half inches long. Fry the vegetables. gently in an ounces of butter till the fat is absorbed, add two and a half pints of water, and simmer till soft but not broken: Thicken" with three-quarterrs of an ounce of curadour mixed to a paste. with half a pint of cold milk, season to taste with pepper and salt and stir in a pinch of sugar with a little chopped parsley just before serving:

.Grease 1 medium-sized ple- dish, and three-parts All it with stale oke crumbs, spread a little honey over the crumbs, and pour over three egg yolks beaten up with a pint of milk, Bake in a slow oven till set, allow to cool, spread with more honey, and pile "

the on the top the whites of three three eggs beaten stimy and mixed with six ounces of Ane sugar. Set in a cool oven until the meringue is set and lightly browned, and serve hot or cold.

Lovely Hands

What can I do to improve my hands? I dont't mean just mani- cure. They are very far from perfect, being rather too plump and having freckles.

Gloves are so rarely worn in this hot climate that we need to take special care of our bands. if We do not wish them to look dried up, tanned or freckled..

A good bleaching pack can be made from the - following ingredients:

34

2 tablespoonfuls oat meal 6 drops tincture of benzoin

1 teaspooninis hydrogen pero-

xide,

2 teaspoonfdls lemon or lime

juice

Add a little olive oil to thin the mixture to the right consistency and spread it thickly on the hands. When slightly dry, pull on, old pair of gloves. Do this every night for a week and just occasionally after that and your" hands will always look white and soft,

2

Coarsened Skin

Sometimes the cold air affects. the hands in quite A different, way, making them coarse, Bore and red. In such a case you should get your chemist to make up the following:

1 oz, white wax

j oz. spermaceti

1 oz. honey

2 oz. olive oil

Few drops of perfume. Spread this on evvery night, “Wear 10038” gloves gud Win the hands in the morning in luck- warm water to which a little tollet oatmeal has been added. Dry thoroughly and apply a good hand lotion.

Too Plump?

Did you know, plump feshy hands could be reduced? Put a tablepoonful of Epsom salts into a basin of warm water and 'koak the bands for twenty minutes. After drying them, apply a lotion

made from!—·

1 oz. alcohol

14 029, camphor water

1 ozs. Eau de Cologne

Rest the elbow on the table, hold your hand upwarda Abd with the other hand maassage, lotion, using a from Anger-tip to elbow with the frm stroking movement. AN

The Epsom salt application must only be used once a week,

SAVOURY DISH FROM

LEFT-OVER FISH

Two cupful flaked cooked fsh. one ounce butter. two -table- spoonsful flour, three-quarters pint Bah stock, two hard polled potatoes.

Melt the butter in-a par, stir In the four, pour in the stock gradually, and stir over gentle heat until the mixture bolls. Add the faked fish the, hard-boiled egga cut into dice, the lemon Juice. and salt and pepper

to taste. Heat thoroughly, but do" not break up the eggs by stirring too much.

Make a border of hot masked potatoes round a hot dish pour the dish mixture in the centre sprinkle with chopped "paraley and paprika and serve Im- mediately."

PINEAPPLE FRITTERS

Open a can of pineapple rings and drain off the ayrup. Put three tablespoonfuls of plain" flour into a basin with a pinch of salt. Mix In a dessertspoonful of salad oll very gradually. Add enough wa- ter to make the batter creamy, beating well all the time, and let it stand for an hour or more, Dip the pineapple rings into the bat- her and fry them in butter until they are a golden brown. Sprin- kle lemon juice liberally over them and dip in castor sugar.

CHICKEN WITH SALSIFY

#

For this you will want a fairly youthful "boiling fowl" weigh- ing about three pounds, plucked. and trussed. Melt half a table- spoonful of lard in a stewpen or casserole, and "just colour, in 1t a couple of ounces of blanched; streaky pickled pork cut into dice, and a small onion study with a clove."

"RICKSHAW BRAND

CELEBRATED CEYLON TEA

SOLD BY ALL COMPRADORES

SOLE DISTRIBUTORS-

1:

WHEN APPETITES ARE ·

CAPRICIOUS

It, a "convalescent is hard to please, try her with Spanish Bread. It's light and so nourish- ing.

Spanish Bread

Three large egga or four small · ones.

Four ounces of sugar.

Three ounces of Simpson's flour...

One ounce of sweet almonds. A little extra castor sugar and flour.

First prepare the mould. If you do not possess ring moulds, use patty tins or bake the mixture in a cake-tin. Mix together about a tablespoonful each of castór su- bar and four. Brush the tins thickly over with melted butter, then cover the butter wih a layer of sugar and flour, shaking out all that does not stick.

Beat up the eggs till forthy, then add the sugar and beat steadily for ten minutes, placing the basin over a saucepan of hot- water. Then move the basin to the table and beat another ten minutes, or till the mixture looks thleks and ropy. Steve and add the flour. Skin and shred the al- monds Anely, then add them very lightly to the mixture. Put the "mixture into the moulds, and bake in a quick oven till set. Be careful not to bang the oven door," or to move the cakes until they are set.

Bot" Orangeade

This is excellent for colds and sore throats. Peel two oranges thinly, and put the peel with a tablespoonful of sugar and one pint of boiling water into a sauce- pan, and simmer for fifteen min utes.. Then add the juice of the " oranges and of one lemon. Strain and serve hot. BAKED EGGS AND ASPARAGUS

6 hard cooked

eggs

tsp. celery salt cup grated cheese

1 cup white

sauce

1 4-oz. pkg, egg " noodles boiled until tender

1 No. 2 can

green par- agus. or equivalent fresh cooked asparagus

Place" a layer of noodles in a greased baking dish. Follow with layers of asparagus, sliced egg, cheese and top with noodles. Cover with white sauce and sprin- kle with grated cheese. Bake in a moderate oven for 20 minutes or until cheese is melted...

EGG TIMBALES

1 tbsp. butter 1 tbsp. flour 2/3 cup milk 3 eggs

1 tsp. salt

tsb. pepper

i tsp. paprika

Few drops

onion juice

1 tbsp. parsley

NEW GUISES

Melt butter, ada flour and then milk, cooking slowly until thick and smooth. Beat eggs till light and add with seasonings to the hd sauce. Tura into buttered -Take these out and colour the molds or custard cups. Place in chicken eut in pieces. Remove-inch of the top with hot water. a shallow pan filled to within one these and colour a pound and a half of scraped salsify cut into lengths. Drain off all fat except a spoonful or two, and, in this brown a small tablespoonful of flour.

Moisten with a pint and a half

Bake in almoderate oven till firm.. Serve hot with cheese or tomato sauce.

EGGS WITH CHIPPED BEET Bake 4 eggs into 1 cup of scald- ed milk, add salt and pepper and "scramble with cup freshened chipped beef torn in shreds. 'Ber-

CREAM PUDDING. Scald 3 cups of milk in double boller, add 1 tablespoon granu-

QUARANTEED PURE BWHOLESOME

QUARANTEE!

DAVIE. BOAG & CO.LTD.

LADIES'

We bring to your notice that

from April 1st, we are re-decorating our Ladies' Department and. have employed two expert Barbers for Ladies. Prices Very Moderate.

THE FAR EAST HAIRDRESSING SALOON.

48, Nathan Road.

Tel. 87707

MANAGER :— AH LIU.

A NOVEL POTATO ROLL

One and a half pounds potatoes, one ounce butter, two egg-yolks, two tablespoonful white wine three tablespoonful cream.

Peel the potatoes and boil then in salted water till soft, draine steam them dry, then rub through a sieve: Melt the butter in a pan, add the potato, "puree, the egg-yolks and the wine, with seasonings of salt and peppar, Finally pour in the "cream, and mix all well together. Have plenty of breadcrumbs spread on a board, form the potato mix- ture into a roll," coat this thick- ly with the crumbs, put on a baking tin and bake for twenty minutes.

HONEYCOMB DROPS

Put three cupful of browu sugar into a saucepan with one cupful of boiling water and a tablespoonful of vinegar. SHE over low heat till the sugar has dissolved, then boil slowly, with- out stirring, until a Kttle of the mixture tried in cold water be- comes a soft ball.

Take the saucepan from the Are, leave til the mixture a lukewarm, then beat it well with: a wooden spoon. While beating. add any favouring you like vanilla or almond is very nice. When the mixture is creamy, drop little heaps Itom the spoon on to a buttered tin, and leave to dry.

"SWEET AND SOUR

CABBAGE

1 cabbage

3 tbsp. butter

2 tbsp. flour

4 tbsp. brown ·

sugar

Salt and pepper

#1

3 tbsp. vinegar

Cut cabbage fine, cover with bolling water and let simmer 30 minutes. In another pan heat, butter, add flour and mix until smooth and slightly brown. Gra~ dually add the vinegar and su- gar, salt and pepper. Add this mixture to the cabbage and let cook 5 minutes together,

sliced apple and caraway seeds may be added to the cabbage while cook- Ing. If too thick, add a little hot water,

lated gelatin soaked in cold water. When dissolved add cup sugar and pour over 2 beaten egg yolks, Heat till slightly thickened. Re- move, add a teaspoon salt and 1 teaspoon vanilla and fold in 3 beaten egg whites.

"GARDEN FRESH”.

of stock, and stir till it bois,ve on buttered toast. scraping the bottom of the pan to release the juices from" the chicken which may have stuck. there. Strain this liquid, rinse out the stewpan, and put the liquid back with the chicen, the pieces of pork, the onion, salsify and ä bouquet of parsley, thyme, and bayleaf, Beason with salt and pepper, bring to the boil, cover and simmer for a couple of hours.

Take out the onion and the. bouquet before serving this agreė- able dish with the sauce: poured. over the chicken, pork and salsify.

but the other can be used every second day, To prevent the akin from drying." --"- in a little cold cream after the treatment;

As for the "woman with thin hands, if she wishes to see them a little less honey let her rub in a nourishing cream every night and morning.

BEÄULAH COOKED PEAS

ARE ALWAYS" :

GARDEN FRESH"

BECAUSE THEY ARE PACKED AS SOON AS PICKED.

ORDER SOME TO-DAY

BEAULAH'S COOKED PEAS

Agente

LINCOLNSHIRE,

REISS, MASSEY & CO., LTD.

Queen's Road, Central.