1936-05-02 — Page 11

THE HONGKONG, TELEONÁPIŁ, SATURDAY, MAY 1, 1916.

HEALTH and YOUTH for every woman

This wonderful wine of life over- comes those spells of nerves and depression, those miserable bead- acber and backaches that rob you of youth, and beauty v

Do you sire caully? Are you nervous or underweight? Do. your nerves get on edge? When the body lags it is a rign that you need more red blood corpuscles, fresh young blood in your veins. Wincarnis, that wonderful tonic wine, gives- you an immédiate pick-up. It contains beef extract, malt and rich red wine from sunny Spain, to build streng red blood cells and revitalise your blood stream. 20,000 recommends. tions from medical men for anemia, loss of weight. sleeplessnea, debility, nervous digoeders, convalescence and airmilar distressing disorders?

20000 Recommendations

from Medical Men!

WINCARNIS

Puts Young Blood in your veins

Made by Coleman & Co., Ltd, Wincarnis Works, Norwich, England OBTAINABLE FROM ALL WINE DEALERS

Purnell's

SAUCES & PICKLES "Yoo good to pass!"

Obtainable-from-all-leading stores.

Sole Agents: DANBY & HANCE.

Cadbury's

Alexandra Building.

BOURN-VITA

THE

PERFECT

FOOD-DRINK

will cure your restless nights and create new energy in the morning.

WHY NOT TRY

A CUP TO-NIGHT?

CADBURY'S BOURN-VITA is. the greatest digestive in the world. Tests by the highest medical authorities all prove that BOURN-VITA stands alone as the Perfect Digestive Food Drink.

Local Agents: JOHN D. HUTCHISON & CO.

Cadbury

BOURN

SPARE MOMENT-PAGE

ARTICLE

Smiles for sale

D

O you remember that sensation of horror when you first looked in the mirror and saw a gaping hole in your smile?

What a dramatic change in your appearance had been made by a flick of the dentist's wrist!

Nothing spoils good looks more than missing. teeth or bad artificial substitutes.

Your appearance after that unpleasant operation depends on the dentist's skill in choosing and fitting false teeth. Their shape and colour mean much to you.

There are men who devote their lives to evolving more riaturally shaped and coloured false teeth. At least 15,000,000 false teeth are used in Britain every year. Four large factories. are responsible for most of this output. To establish a really first-class factory you would have to sink £60,000.

"Sink" would probably be right, for, in spite of protective tariffs, there is tremendous "com- petition from many countries, including Ameri- ca, Germany and Palestine. }

Teeth are made in three shapes which corres- pond to the three main types of faces-square, tapering, and ovoid.

to

Dentista, have

bear 'this in mird when choosing teeth. Wrong-shaped teeth are conspicuous- ly falso, because they are not in harmony with the face.

Every tooth manufacturer han A range of between twenty and thirty shades. These shades are chosen to fit the widest possible range of natural tooth colours.

•

One firm examined 2,500 people before embarking on a new range of shades. They recorded the dominant, subtominant, and submerged colours in the hair, skin, and eyes, and the condition of the gums.

All these factors have to be taken into consideration in determining the right shade for a patient.

Colour in false teeth in supplied by oxides of titanium, platinum, cobalt, iron, gold, and tin. There are in- corporated with the basic ingredients to produce the tints desired.

In early days human teeth were used, and men used to scour tho battlefields to find them. Teeth were

also carved from elephants' tusks.

The first substitute other than animal substances was made by a Frenchman in 1710.

Name Chart

BERTHA

A woman holding-

Symbol:" a silver mirror. THIS

HIS name is identifled with bright beauty, shimmering light, burnished radiance.

Wednesday is the lucky day, and the hours between 10 a.m. and noon are most strongly in- fenced in your favour. The jucklest day of the month is the 14th.

Shell-pink accords best with the name of Berthu, but all shades of pink are suitable. Choose with discretion and use with art in your colour schemes Wear rubles for your gems, they will preserve you from dis-- appointments and love troubles, The scarlet poppy and the sun- flower have affinities with your nome, and the numbers 5 and are fortunate,

Dear Kiddles,-

HYNES

Tea, Sir? Yes, Sir, Indian or China ?

FOR WOMEN.

Putting new life into old

Vegetables

by the Home Page Cook

W

"E have been gnawing roots more than usual this winter Because greenstuff has been scarce. It still is,

Leaving aside for the moment the. more expensive possibilities, such as sea- kale, chicory and broccoll, 'what have we left ?

THERE is the lock, which cooked no follows;—

Last year's vegetables need not

can be

be dull

Strip of the outer leaves, trim the roots, and lop nway most of the green. Thon give the lecks П Having boiled them, drain thom thorough washing, and put them into well, and lay them in a battered fire are not so young as they used to bo We now come. to parsnips. These salted boiling water with a teaspoon- proof dish. Coat them with white and if there is any doubt about the ful of lemon juice.

suucu, then sprinkle some grated softness of their interiors, mere boll- One cannot give the exact time of cheese over this. Finish off with a ing is not enough. But this must be boiling. It depends upon the size sprinkling of bread crumbs and some done first until they are outwardly and even the variety of the leck. dots of butter, and bake brown in a soft. But say from half to throoquarters moderato oven, of an hour. Anyway, boil thêm.

Then pass them through a sieve They can also be stewed in stock and put the resultant, puree Inte a saucepan containing a little melted butter. Add milk (but not enough to make the mixture sloppy) and a little cream if you can spare it, sea- son with salt and pepper, and stir till thoroughly hot. Serve piled on a dish, with a garrish of fried triangica of bread.

In another saucepan make a roux `in a tight-lidded casserole. This must by smoothly mixing together two be done slowly, like all stowing, and ounces of flour and two ounces of will take about an hour and a half. butter, and stir in half a pint of Serve the looks with the stock, to balling milk.. Boil together for a which a squeeze of lemon juice has quarter of an hour, atirring woll, been added, poured round. and season with pepper and salt.

E last method of slowly stewing In stock is admirably suited to chicory, that pale and somewhat Or you can mix the parsnip. pures bitter vegetable which is gradually with an equal quantity of mashed coming into its own in this country, potatoen, season with pepper and But it should first be boiled for ten salt, from into a flat cake or cakes,. minutes to get rid of any excessive and fry till brown on both sides. bitterness, and have all the water. squeezed out of it before it goes into the casserole.

When the leeks are cooked, drain thom thoroughly, lay them on hot buttered toasts and serve them with the sauce poured over them.

This is the simplest way of serving leeks, unless you like to substitute plain melted butter for the saucy, There are other ways.

Girls' and Boys' Corner

Finding all the mistakes in last week's story must have stumpol quite a lot of you, for there were not so many entries for the competitions.

Of the goodly number of kiddies who sent in entries, however, the

best wara from

JOAN MacFAYDEN (aged 12 years) 147 Wong Net Chong Road, Ituppy Valley

In the senior_section (and from

LESLIE GILES fored 6 yours)

B East Black, Queen's Rond

In the Junior section. The prizes for the competition have therefore been nwarded to these two entranta.

Uncle Eddio wishes to specially commend Eileen Smyth, Eleanor Sraith, Amina A. Curreem and Yvonne Shaw in the Senior section, and Regina Xavier in the Junior- Section. Elloon, Bmyth missed' the priza by only one point.

Next week's competition is a bined guessing and drawing one.

& com:

You've got to guess what. Is missing in the adjoining picture and then you've got to draw In the mlasing paris. Prizes aro

́an- nounced in two- of the advertise- ments in this is-

of the "Telu graph. As usual, thore will be Isobel Murrison Sanfor and Junior noctions-children aged 10 to 14 In: the Senior Section and children under ton in the Junior section.

NOTHER form of parsnip cake is

ΑΝ

made by putting some of the pureo into a saucepan, flavouring it with grated cheese, pepper and salt; and binding it with the yolk of an egg stirred over the fire for a short time.

Let the mixture cool before form- Ing it into little cakes, which are egg- and-breadcrumbo and fried in deep

Int.

a carrot he got to the stare when its chief use is for flavoar ing stocks and stews, remove any hard centre before, and not after, it is cooked,

The vegetable has become not only hard-hearted, but ombitterad, and anything with which it comes in con tact will be infected with this bitter

no88,

Random Recipe

GOLDEN BUCK... Hent a walnut of butter in

"a saucepan and put in 4oz. Cheshire cheese shredded. Add a dessertspoonful of cream, a tablespoonful of beer, and a seasoning of mado mustard, salt and cayenne.

Stir until creamy thi pour on to plecos of hot buttered toast, and place e poached egg upon each.