1934-07-19 — Page 2

Page

TRONG KONG DAILY PRESS," THURSDAY, JULY 19, 1934.

MORNING

NOON

NIGHT

Excuse for Using lee

FOOD VALUE

THE MOST

Beautiful

MEFRIGERATOR. IN THE

GIBSON

IT'S SMART!

IT'S PRACTICAL!

IT'S EASY TO OWN!

Homely Hints?

Faded Articles can be pleached' white with a solution made of Itablespoonful borax to gallon of water. Dissolve the borax in 1 quart of boiling water. Add 1 quart of cold water. Dip the dis- coloured articles in this solution and lay them on the grass in the

sun.

When dry, repeat the pro- cess if necessary.

Kitchen Tables should be scrub- bed as follows. Sprinkle the table with sand and powdered bath- brick. Scrub with soap, the way of the grain until all dirt is removed. Rinse with clear water and wipe with a clean cloth. Set in the sun to dry. otherwise it may become mildew. ed.

Pincushions stuced with dried coffee grounds will prevent your" needles and pins becoming rusty in monsoon weather.

Fly Spots or other marks on glass windows may be removed with a wad of newspaper mois- tened with methylated spirt.

Lead Pipes that have become blocked can generally be clear- 'ed by pouring a strong solution

of concentrated ye down them, The lye will dissolve hair, Int and indeed all animal and möst vegetable maters.

In Wet Weather boots and shoes will last much longer if the soles are given an occasional coat of linseed off and if a little milk is always smeared on the uppers before cleaning.

Pockets of men's cloth suits should be finished with chamois leather inside so that coins and other heavy articles do got wear holes and escape..

YOUR

EYES

Puffs and dark circles under the eyes usually result from lack of sleep, eye strain or lil-health The first thing to be done in eradicating them is to discover the exact cause, and to correct it. Every woman should obtain at least eight hours of sleep every night. It is weariness and fatigue that make the eyes look, old and tired. Rest will do more to make the eyes look bright and young than anything.

Too much sleep, however, can also cause dark rings under the eyes. If you are afflicted with such puffs and circles. Just try two weeks of honest regularity. Get sumcient, but not too much sleep, spend plenty of time in the sunshine and fresh air, exer- cise to stimulate your circulation and eat regularly and carefully. Then see whether your eyes don't look better!

Astringent Lotions For The Face

Astringent lotions are usually applied after a face massage, or after the face has been steamed with hot towels, and If proposed to go put, afterwards in the open air. Such lotions should be sprinkled on absorb- ent cotion wool and gently dab- bed on the skin to close the pores.

A home-made lotion is prepar- ed by disolving powdered alum in water, or by mixing distilled ex- tract of witch hazel with gly- cerine and eau-de-Cologne. Here is one which may be made up quite cheaply:-

Distilled Extract of witch Hazel 3 ounces:

2

Glycerine, 2 teaspoonful Eau-de-Cologne, 1 ounce. Rose water to make up to 6 ounces,

There is nothing difficult about this, and it may be made at home, as required! A six ounce bottle,

prepared by yourself, should not cost more than of benzion used in its place. Mix the used but a better class pre- paration is usually preferred, and this would send the price of the lation up to two shillings. -.-.-

For those who have a greasy skin. the glycerine should be "left

out and halr 2 tea- spoonful of simple tincture

of benzion used in its place. Mix the tincture with the eau-de-Cologne, and add this, little at a time, to the distilled extract of witch hazel,”sbaking gently after each addition. Fin- ally make up to six ounces with the Rose water.

+

If you prefer to use alum» dis- solve half a teaspoonful of pow- dered alum in' four dunces of Rose water, and one ounce of eau-de-Cologne, and up an eight-ounce bottle with tap water preferably bolled and cooled.

!!

Eye strain, too, may cause dark circles and puffs under the eyes. Consequently, the eyes should be rested frequently during the day, And when there is a condition of chronic eye strain; a cómpetent Oculist should be consulted. If you do obtain suficient sleep each night, and you do not un- duly strain your eyes, you should consult a competent physician. Kidney trouble, "heart trouble and other internal disorders may cause

An unbeatable

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Building

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1

Up to the Minute Make-Up

To thake absolutely certain that the different tones of your make- up are just as they should be, you must be certain about your foun- dation.

The Arst essential for that is Internal treatment. That consists of eating plenty of fresh green vegetables, fresh frult plenty of fruit drinks, abstinence from rich fattening and highly spiced food.

Externally, you must keep your skin well fed by massaging with » skin food dally:" and also by the use of a mild stimulant.

Getting The Right Effect

For the actual make-up itself. the use of a little skin food (a thin film evenly spread over) is a good plan You can make your skin food into a lovely and useful foundation, cream by tinting it yourself with a little of your rouge.

Liquid powder property épplied helps to keep the smooth matt look, which is an esential of really successful make-up,

The following is a successful method to follow, Smooth on a little nourishing cream, then apply your liquid powder with a soft sponge, and allow it to dry; then put on your rouge just where it should be, and lastly apply your powder, using, your fingers to finish off its smooth velvetiness.

Don't Forget Soap and Water "When you remove your powder.. first take it off with a piece of clean cotton wol;, next, use your cleansing lotion or cream.

If, before you re-powder, you can wipe the face over with a cotton wool pad soaked in rose water or ordinary distilled water so much the better.

Skin which has to be made up a good deal should have a soup" and water wash only once a day?" at other times use some water; or a topic lotion.

Lemon Cheese

Tose

When eggs and butter are cheap the housewife may replenish her stock of lemon cheese, for when sealed in jars it will keep good for a long time. The following is an excellent recipe. Put the juice or two lemons and the rind of one, with two ounces of butters and half a pound of lump sugar, into a saucepan. When dissolved add jag begs well beat- en and stir well until the mix- corrected, it well-nigh imposture thickens. This quantity can sible to eradicate them.

the appearance of the puffs or dark circles. And until · the exact cause of these eye dis- figurements Is discovered and

be doubled.

༢-

A most refreshing drink on a smaller scale, is a "Silver Flx?" Mix together a tablespoonful of sugar, “a good dash of lemon juice, the white of an egg, and a`z wineglassful of gin. Divide this between two tumblers, half fu them with crushed ice, and fill up with soda water.

In the Good Old Summer

USE YOUR GIBSON'S REFRIGERATOR

FOR THESE

Frozen Desserts

Southern Favourite Cream

1 quart milk

1 cup sugar

2 cups cream whipped

A eggs beaten well,

4 tablespoons bour

packet of gelatine

1 teaspoon vanilia or

Few graing salt.

almond

- Add eggs to milk, combine with four and sugar. Cook until mix- ture coats a spoon (double boller) Add gelantine soaked 3 minutes in cup cold water Stir until dissol- ved: Cool. Add salt and favour- ing Chill Fold in whipped cream. Freeze in double-depth tray I hour at No. 8. (Gibson's Refrigerator) Stir mixture, finish "freezing at No. 4 or 5 or freeze over night at No. 1. may be turned out and sliced.

Vanilla Ice Cream

2 Cups milk

3 or 4 egg yolks

† cup suger

1 cup whipped cream

1 tablespoon vanilla Few grains salt

Stald milk pour over beaten egg yolks and sugar. Cook in double Chill; boiler until creamy thick. fold in whipped cream salt and vanilla Freeze.

"

For Chocolate variation. Melt 2 squares bitter chocolate, in a little "of the hot milk over hot water. when thoroughly blended with milk combine with sugar, egg yolks and scalded milk and con- tinue as for vanilla Omit 1 or 2 egg yolks optional. Requires no stirring if followed closely.

Children's Special Frozen Delight

24 cups muž, scalded

1 cup sugar

2 eggs separated'

2 teaspoons flour

1 cup cream, whipped

2 teaspoons galantine

1 cup cold milk

2 teaspoons vanilla (or 14 tea- spoon almond) Pinch of salt. Soak gelatine 5 minutes in cold milk. Add to scalded milk-in double boiler. Add sugar, flour, salt, and 2 beaten egg yolks. -Cook until like a custard (about 10 minutes; stir often. Chim Fold in 2 beaten egg-whites, fold in 'whipped cream, add favouring Freese, Beat with fork occasion- ally if convenient easily assimilat- ed by children.

Chocolate variations. Four level tablespoons cocoa added to the sugar and fottr.

Tyrollerne. Fill the grüïed hal- ves with roughly chopped tomato and garnish with a pile of fried onion rings at each end of the dish, randy barn 2 - Vertebre...” This is the same ar en brochette, save that it demands the presence of watercress and straw potatoes as well.

"Mint julep, which is one of America's best, excuss for using so much ice, is not necessarily made as follows, because there' are dozens of variations, but bere is one. Mix together a table- spoonful of castor sugar, with two table spoonfuls of water and press a sprig of mint into it se that the flavour is extractéd. Ald a wineglassful and a half of brandy and All up the large- tumbler with crushed ice.- 'Add a dash of Jamaica rum, put a slice of orange" on top, and drink the fulẹp through a straw.

Other mint Jules are zade with equal parts of brandy and peach brandy, or with, whisky or gin substituted for the brandy... giver in the first recipe.

Some people infuse honey with the mint lastead of using sugar and water.

Cold punches made with beer usually have an admixture of brandy and white wine, a pro- cedure which I cannot really re- commend.

A worse crime, how- ever, is to mix soda water with it,

Beer is best drunk by itself though not by oneself), but the time-honoured shandygaff, made with an equal quantity of stone ginger beer, is not to be despised.

NOT FORGETTING THE TEETOTALERS

I had almost forgotten the tee-... totalers.

A very simple and refreshing drink can be had by pouring boll- ing water on to sprigs of mint, allpwing it to cool, and drinking it when iced.

Here is a good lemonade. Extract the juice from the yel- low rind of two lemons by rub-. bing loaf sugar on them, and - put this," with the rest of half a bound of sugar, into a jug. Add the juice of four lemons, and pour in a quart of boiling water.

"When the sugar has dissolved, strain the lemonade through muslin and allow it to get cold. But it is much better with a Ettle. sherry in it.

Six Kidney Dishes

Kidneys make useful and at-- like their somewhat strong fav tractive little dishes for those who

óúr, The following recipes are all for grilled kidneys, which should never be overcooked; six or seven minutes (three" for each side, the cut side first) being usually enough.

Eri bruchette. The kidneys having been cut nearly into hal- ves, and stuck through with a little skewer, they are grilled and served with a pat of butter in eath half.

“GARDEN FRESH”

· BEAULAH COOKED PEAS

ARE ALWAYS

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AS SOON AS PICKED.

ORDER SOME TO-DAY

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SIMPLIFIED MUSHROOM

DISHES

Although always considered a delicacy, mushrooms are not obtainable at all times in

all markets, and they frequently are considered difficult to, pre- pare. For these reasons recipes requiring mushrooms, often are discarded in favour of others. Here is good news, however. You now can have any number of flavourful, defclous mushroom dishes with the least possible effort. The secret is this-se Cream of Mushroom Soup, not unly as a delicious, nourishing ready-to-serve soup. but also as the basis for mushroom sauces and seasonings. If a sauce is desired, thicken the soup with a small amount of butter and flour, and the result is a delicious mushroom

...containing chopped mushrooms; if a mush- "room flavor is desired in meat

dishes, smother or fricassee 'your " meats in the Cream of Mush- room Soup. Below are several recipes

simplified for these

? mushroom, dishes:

Mushroom Steak Cut pounds beefsteak (round) or veal steak. Into servings. Dip into i cup our seasoned with itea- "spoon salt and teaspoon pep per. Fry until brown in, butter, turning frequently. 1-lb. can of Cream of Mushroom- Soup over meat, cover and con-

or tinue cooking very slowly, bake in a marerate vogn (375 F.)

BЯuce

14

Four" one

for 30 minutes. The flour from the browned meat thickens the soup 80 that a rich mushroom sauce is formed.

Mushroom and Elce Casserole-- Mix 2 cups cooked rice and 2 cups diced, left-over meat (veal, porx. lamb, or beef).. and place in a buttered casserole. Pour one 10- ounce can of Cream of Mushroom Soup over the top and bake for bake in a moderate oven (375°F.) During last ten minutes sprinkle with grated cheese or bittered Rice Flakes or crumbs. Let cheese melt or crumbs brown. - and serve.

Chicken" Roll With Mushroom Sauce Prepare a rich baking powder" biscuit dough, using 2 -tablespoons more shortening than “ for regular biscuits. Mix together 14 cups cold cooked chicken, veal or pork, minced very fine. "ten- spoon scraped onion, † cup min- ced Stuffed Spanish Olives and a dash of paprika., Roji dough to inch in thickness and spread with the chicken mixture. Roll up and bake in a hot ove (425) for 15 to 20minutes. Serve with Mushroom Sauce made as fol- lows: Meit 2 tablespoons butter,

Henri Quatre. The grilled kid-fried egg-yolk, the whole being ney halves are garnished with sat- garnished with straw potatoes ce, and the dish is decorated with and watercreSSAY watercress and thick tried pota- toes.

Japonaise. One kidney half is garnished, with roughly-chop- ed tomato and the other with

Louis Quatőrzé. Arrange the grilled kidneys on alices of grill- ed him urlonicana mar gravy flavoured with tarragon, and garnish with watercress.

MUSHROOMS

Full use can be made of mush- rooms now that they are in seas son One of the most delicious ways of using them is to season."

1A the mushrooms, toss them "batter over a low heat until the butter is absorbed and the mush- rooms soft; then add enough cream to cover them, and simmer slowly for a further five minutes. Tinned cream serves the purpose excellently, or milk thickened with cornflour, can be used. An- other equally simple but appetis- ing dish, which is subantial enough for a light lunch or supe per, is to cover the bottom of à, greased ple-dish thickly with "breadcrumbs," cover these with E aliced, skinned tomatoes. then one of sliced mushrooms. Fill up the dish like this, having bread- crumbs at the top and seasoning well between each layer. Cover the top with pieces of butter, using about an ounce, and beke in a moderate oven for half an. hour.

Two good methods of combin- ing mushrooms with eggs are as follows: Summer some mush- rooms in butter until they are salt, season them well, then chop them finely. While they are cooking ball hard as many ezga as are required. Cut them in halves, and remove the yolks. Pound them with the mushroorna, » and moisten with a little cream: thick gravy, or butter until the whole is like a thick paste. Pilė this into the whites and serve hot or cold. For the other dish, beat up the eggs, add them to the mushrooms; which have been cooked in butter, and stir over å low beat until te egg just sets Serve on hot toast..

Tomatoes stuffed with must- rooms are a delightful savoury dish. Choose large, firm toma- toes cut a slice off the top, and scoop out as much of the pulp as possible. leaving the shells in- tact Chop the mushrooms and a little onion and fry in butter for a few minutes. Then add the tomato pulp, a dessertspoonful of breadcrumbs. for each tomato, a little chopped parsley, pepper. salt. and a pinch of mace. Stir- all together and then fill the to- matoes with the mixture. Bake in a gressed dish until the toma- tous are soft.

blend with 2 tablespoons : Hour and add a 1-lb can of Cream or Mushroom Boup Stir constantly until thickened and flour: thoroughly cooked,

Veal and Hard Cooked Erni With Mushroom Bauce-Melt 2 tablespoons butter and brown' lightly in 13 cups finely diced booked yeal for pork. Add 3 tablespoons flour and blend well. Add a 1-lb. can of Cream of Mushroom Soup and stir until thickened, "Add the piped whites of three hard-cooked eggs and allow to test through thorough- ly. Add salt and pepper to taste: Berve over hot biscuit pr toast and sprinkle over: tóp the exg yolks forced through a sieve. Garnish with watercress.

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