PAGE 4-HONGKONG DAILY PRESS:
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Youth Ses reds....... the ulamo ⚫olile South Sea muiden' awa alluring colquik........here they a`.
ely so west your li
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Sale Distributor:
AUW `FIT`SENG'S TRADING.. CO. LTD. Font Kom.
FOOD VALUE OF FISH: CHOOSING & COOKING
ני
•
SCIENTISTS HAVE NOT YET FINALLY DECIDED WHE- THER IT IS ABSOLUTELY ESSENTIAL THAT A DEFINITE PROPORTION OF THE PROTEINS EATEN SHOULD BE OF ANIMAL ORIGIN. Some "hold that proteins, solely of vegetable origin. If obtained from different sources, are adequate for good' nutrition but "all agres that it is highly desirable, if not essential, especially in the diet of the young, to include a cer- talo proportion of protein of animal origin,
MUK is perhaps the ideal way to supply this protein bat everyone cannot afford enough to satisfy their. need. The cheapest form of animal protein and in, the case of the vast majority of the Chinese the only form that can be afforded, is fish.
$
Fish, in addition to supplying proteins of first class nutritive value, supply certain other essentials for healthy life la- cluding vitamins A and D. phosphorus, calelum and lodine.
GENERAL
CROSSWORD
NO. 454
ACROSS Musical dramas
7 One who
overrates mere knowledge
18 Riding aca-
Shellish are also excellent, especially oysters which are rich In lodine and contain 11 per cent.18 protein and 3 per cent. fat: they should never be eaten raw. Crabs. 19 oncrayfish and prawns have very Nutrition in the Colonial Empire little fat but are also good sour- appointed by the Prime Minister ces of protein.. made these two staterpents, "Fish!
Recently the Committee
is perhaps the one animai food
· MANY VARIETIES
watch s. or could be. most often On a fish-stall in England a included in colonial diets.
and dozen
twenty
CI
3
7 ✪
HO
2
18
B
20
20
22
125
12
23
27
28 29 30
190
132
134.
35 34
38
$6
demy
14
Planet
15
Hebrew name
be taken in the selection and purchase of Disn
for God
18
Organ of
climbing plants
37
Egyptian sun god
371
Once around
a track
21
Loose gar- 'ment
50
22 Vehicle
23
Case for
small articles
25
Old horses
55 Cutting in-
26 Dull in colour 28. Case for a
sword
31
which to choose it is perhaps not surprising that little choice is made and the housewife, having learnt half a dozen names, fines; her selection to these.
33
34
con-
377
Former divi- sion of Spain Tenfold Vegetables >> with dressing
Measure of distance
2 Roof of the
mouth
4 Immerse
"5 Grows old"
38 Bird
South Ame-
rican serpent 45 Son of
Jacob
or Bt the most "Fish' is a most valuable foodstuff species of fish are exposed for and we regard it as most im- sale, but in Hongkong cn any one portant that the supplies of fish day in the year there are about 13 and around colonial waters a hundred varieties of fish avati- should be developed to the maxi- able. With this wealth from mum possible extent."
NUTRITIVE VALUE Any Esh is better than none. but some are of more nutritive value than others. Fresh fish is
better than dried and salted fish, Grouper, pomfret Macao Sole. bat tinned Ash is nearly as valu-"White Salmon" and snapper are able as fresh, Fresh fish is tri-commonly purchased. How many finitely preferable to stale nah and, as the dark fleshed fish with a high fat content do not keep so well as the white Heshed which contain less fat, care should
look for sardines, herrings, mac- 39 Everything kerels, anchovies, mullets,
40 ali
Get the Wright Habit
fish
COOL PEOPLE HAVE
of
which can be obtained in season.
In the 1st which concludes this article about thirty fish are includ- ed and the Romanized forus or the local Cantonese 'name for each is given. In the table below are given in brief the characters of fresh and stale fish.
. OBJECT OF COOKING
48 Note of the
scale
One of 'the United States.
47
46 Symbol for
tantalum
"
50
Kettle-drum
52
Form of skiff
1 |
A few words about the cook ing of fish may not be out of place. The object in the cooking 54 Send back of a protein-rich food is to coagu- late the proteins. This occurs at 140 deg. F. and, therefore. any this and boiling point is as effective 28 cooking in boiling water.
AIR-CONDITIONED temperature between
One man will be perspiring and miserable while another is comfortably cool. Why Because the first man's pores are clogged and therefore his skin "annot "breathe:" Wright's C. Tar Soap has a rich lather that
nenetrates the
pores, washes away
the toxic matter,
and leaves behind a - clear. antiseptic freshness that keeps Sounds you cool.
Wright's good ?
Your parasite mus akar. of moisture every day. U they are clogged, ú good-the teal, impuritiu preces your skin" breath- original Coal Tar ing" and lower Soap, unequalled your tality
or cleanliness and health. The only Soap to receive the highest award
the Institute of Hygiene.
Bole Agenta:
Imperial
Chemical
Industries
(China) Ltd.
Hong Kong.
COOLING.
ANTISEPTIC
ght's
Tar Soap
SKIN
TAR
WRIGHT'S
Original COAL TAR
SOAP
So easy-so quick-with Brasso
METAL POLISH
BRASS
strument
DOWN
1 Eggs beaten with milk
3 Half an em
€ Dispatched
7 Eddy
8 One of the
Great Lakes
9 Spilt pulse
10 Indefinite article
11 Prehistoric
towerlike structure
12 Former Rus-
sian rulers
17 Make
20 English
composer
22 List
24 Stupid
25 Nymph
27 Greek letter
SOLUTION TOMORROW
Deep fat frying in which the fish is immersed in fat heated nearly The amount of water used to boiling point is. from this should be kept to a mini-point of view. the best method. mm as certain of the con- The high temperatures used in stituents are soluble and are frying," however, tend to break partly lost in the water. (e.g.) down the sh off into rancid up to 40 per cent, or the mineral products which may give ад 11- salts) unless it is utilised as stock pleasant taste and odour to for soup.
Fish so readily loses fish, especially so it is not ab- Its flavours in the process qf solutely fresh. White-fleshed fish cooking that it is best to employ poor in fat are the best Ash to some method by which these are fry, e.g. sole. Fish rich in fat are conserved.
best baked or steamed,
Mouth
Gills
Eyes
Pupils
*Corner
Skin
Flesh
Abdomen Black Smell
Taste
יי
CHOOSING FISH
Gaping
FRESH FISH
Crimson and open
Full, prominent
Clear black
Transparent
Silvery, often iridescent
Firm and elastic.
Difficult to remove,
Pirm and elastic
Pale Desh below backbone. Mild, sweet
Rich and good
Dark fleshed oily fish must" be QUITE FRESH.
SELECTED MARINE FISH
STALE FISH
Closed
Greyish und sljeny Sunken
Greyish
Cloudy
Dull, colours faded Not to firm. Easily removed from bones. Soft and pulpy Reddish
Strong, stinking Very little and poor
White-fleshed fish KEEF BETTER
the
and in general resemble the groupers
28 Waly
59
29 Cry of sur-
- Drise
30 Being in the most abstract sense
32 Suffix: Per-
taining to
33 Expand
35 Embodiment
36 Open gallery
37 Pertaining to
the cheek
40 Wolf-hound
41 Hairless 42 River of
Siberia
43 Bulk 44 Oriental
nurse
47 Sleeveless
garment
48 Form over
which metal objects are fashioned
51 Part of "to
be"
52 Father
Solution No. 453
HELM COLT DOM ALAINALE ETOVA
MAILRASPTNIT NAGOITIRADE
CORNELL DOT17 ODE NILET BETS MEM SNARE LOO ORBSTAMIDLER TRETACIN OSE CHARON STYL RANTWO ESTA X 18 ADDERG OTSARI
METTLAONATEN
COAL & BUNKER REGISTER
A notification in Saturday's Government "Gazette" ded ares that all corporations, companies, firms and Individuals who carry stock of coal and or of fuel for bunkering purposes are required to register, without fee, their names with the Controller of Trade at the Imports and Ex- ports Department, Fire Brigade Building, within seven days.
Should a scheme at any time
be introduced whereby licensing of bunkera is enforced, only those corporations, companies. firms
White Herring: February to May. though not so tasty and, therefore, A very nutritious fish slightly dily, cheaper. unusually rich in vitamins (very bony Dory-snapper: All the year. Com- and individuals whose names Lowever); common size 12 to 20 las. men size 6 to 12 ins, Staam or bake.
Red Snapper: All the year es- are registered with the Controller Hillan Herring or Reeves Shad: pecially abundant in the autumn of Trade will be allowed to sup April to July but after mid Jane when Common size 1 to 2 feet.
ply ships with bunker coal or fuel they are spent the flesh is tasteless, Head-rrunt: Always available. Com-oll under permit.
mon size. 8 to 14 ins.
A very ally nutritious Esh of delicious flavour: common size 17 to 20 s. Bake with the scales on.
Chinese Mackerel: September to Red Pargo: All the year. March. A coarse but good fish, 74 men size 1 to feet. per cent, edible, high values for pro- Bed Sea-bream: All the year. Com-required to submit a weekly state- teins fats and mineral salts; common mon size 8 to 10 ins. size 3 to feet. Bake or fry.
Yellow-spot Grunt. All the year. Furthermore, corporations, com- Common size 1 to 2 feet.
panies, firms and indivi- Com dua's BO registered will be
ment, in duplicate, showing par- Black Sea-bream: January to ticulars of stocks on hand, Korcan Mackerel: February to March. Common size 12 to 18 ins receipts
deliveries, specl- Jane. An olly nutritious fish superior Tellow Sea-bream: All the year men oficial förms for which: to the Chinese Mackerel; common size especially April and May. Commen 2 to 3 feet. Bake or fry.
will be available on application at White Pomfret: All the year but! Golden-thread: All the year es- the Imports and Exports Office. most abundant from March to June, pecially January to April, Common One of the best of Chinese fishes. size 8 to 10 ina.·
size 12 to 14 in
GOOD FOOD. VALUE
The fles
is tasty, the proteins are fairly good, the fat and mineral salts There are no cod in local waters.
are very good; common size 8 to 14 the croakers are large cod-like Ash the year, a delicious food fish. Com- Inches. Steam, boll, bake or try. with a firm flesh of good food value. mon size 8 to 14 ins.
Pampano: All the year. A delicious Yellow Cracker: Abundant Beptem- Macao sole (3 lateral lines); · "AB and highly nutritious fish; common ber to February. Common size 1 to 2 the year, a delicious food fish, with a size 17
to 27 inches. Steam, boll, bake feet..
Slate-cod Croaker: All the year thicker flesh than the species above. Japanese Sea-perch or Sea-ss: especially February to Jume." All the year. A good flavoured foodmon size 3 to 4 feet.
or fry.
Com-
feh 70 per cent. edible; common size Japanese Croaker: All the year than the two species above. Common
to
18 30 inches.
Common size 2 to 3 feet.
SEVERAL SPECIES
"
There аге several species of groupers
MONDAY, NOVEMBER 6, 1939.
DRESSING GOWN HIGHLIGHTS
AT POWELL'S
___
ADE.
IT IS NOT POSSIBLE TO QUATELY DESCRIBE IN AN-AD -THE REALLY -OUTSTANDING MERITS OF THIS SHARON'S NEWLY ARRIVED COLLECTION OF MEN'S DRESSING GOWNS.
THEY RANGE FROM FINEST WOOL TAFFETA TO COSY DOUBLE TEX- TURE TARTANS. SHOWY COLOUR EFFECTS IN STRIPES & CHECKS OR SOLID COLOURS WITH CONTRASTING SASH AND FACINGS ALSO CAMEL HAIR GOWNS WITH DECORATIVE TRIMMINGS —– GARMENTS OF DISTINCTION INDIVIDUALLY BOXED.
PRICED FROM 25.00 TO 125.00 EACH.
WILLIAM POWELL, LTD.
10, ICE HOUSE STREET.
EVERY MAN TO HIS TRADE
We know nothing about WEIGHT-LIFTING . ‚—, BUT we are SPECIALISTS in FANCY-BISCUIT making
PEEK FREAN'S BISCUITS
MAKERS OF FAMOUS BISCUITS..
Obtainable from all Dealers
irt
Attractive Special Tins and Airtight Cartons.
Agents: Robertson, Wilson & Co., Ltd.
ANCHOR
BUTTER
K. M. A.
CERAMIC & REFRACTORY PRODUCT-
Tongue Sole (3 lateral lines): All the year, a good food fish. Smaller
sizes 8. to 10 Ins
CLINGER
Chinese Brill: All the year, not as
PAVIEG,
BUILDING
& FIRE -BRICKS
GREY MULLET Mullets reared in brackish and Rood as the sole. Common size 8 to freshwater ponds in the New Terri-10 ins.
found in local waters, the four named below are considered to be the best. torles are always available, but are False Brill: All the year, abundent? Spoiled Grouper: All the year. A nothing like as tasty as the inarine not as good as the soles. Cammon good food fish; common size 8 to 11 grey mullet. They are called Wu tau size 10 Ins. inches.
Grey Mullet: All the year. Dell False Iniibat: All the year but Banded Grooper: All the year. Acious baked or fried. Common size 12 never abundant, not as good as the good food fish; common size 12 to 16 to 18 ins.
LiDA
soles but grows to a large size. · Com. asmon size from 8 to 24 Ins.
Thread fin: Commonly known Red-spotted Grouper: All the year. White Salmon. Most abundant from The best and most expensive of all the end of March to May. A good. local groupers; common size 8 to 12 food fish and very popular in Hong-
kong. Common size. 30 to 34 ins.
Ing.
Orange-spotted Grouner: AJÍ the year. One of the best of the groupers: common size 12 to 24 ins
CHEAPER VANETIES
The Snappers Grunts and Ben breams are represented by species in local waters, all are good food Ashes
FLAT-FISHES Iné flat-fishes ATR represented locally, by several species of sole, which differ in price and quality, by the Chinese Brill, False Brill and False Halibut
Macao Bole (2 lateral Ines): All
These' notes were written by Dr. G. A. C. Herklots, Department of Blotory, Tolversity of Hongkong, at the invitation of the Nutrition Research Committee. Readers re quiring Further details are forited to send enquiries direct, accómi- panied by a stamped and addreks- ́ed efydlupe, to Nutrition Besearchi Committee, Medical Headquarters, Post Office Ballding, 3rd Floor,
Matt
STONE-
-WARE
PIPES &
GLAZED
TILES
Ask for bur Blustrated Catalog tie-Compare our Friens and Inspect-our-Wide Hange of Samples
THE KAILAN MINING ADMINISTRATION, DODWELL & 00., LTD., Agenta, Hong Kong
MAAK
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