1936-08-19 — Page 26

"Why can't we

have them at home?" Second article telling you how to make Continental dishes

takes you

FRITTO

A L

SPAGHETT

Food Touring Italy

in

T

is Italy.

HE next place we will visit

on

our

Continental food tour

There are several delicious

at home."

by HESTER VALENTINE

MINESTR

ZABAGLIONE

THE HONGKONG TELEGRAPH. WEDNESDAY, AUGUST 19,

Ingredients are fried instead of grill- ed,

.

I prefer the Roman fritto to any other, so I shall teli you about that.

First of all, you must make a light batter as follows; sitt two hepped tablespoonfuls of flour into a basin, add a good pinch of salt, make a weli in the centre, put in one egg yolk, atir a little, and then add gradually one tablespoonful of olive oil and two tablespoonful of milk.

Italian dishes which we can "have half pint of boiling water or stock,

Mix smoothly together, beat for a then a few potatoes cut in pleces, First of all I will give a really shredded cabbage, lettuce, bits of minute and stand in a cool place for an hour. Just before you use your superb recipe for minestrone, that broccoll, peas, any vegetables you batter, fold in lightly the stifly mixed vegetable soup which is can lay hands on, the more variety beaten white of the egg. Auch a favourite with travellers the better. and Italians alike.

little #1

Vegetable Soup

Simmer till soft and then paur in The principal Ingredients of a tomato juice (reduce four tomatoes to of cauliflower, the bottoms of globe

ρυτ a teacupful of olive into a cup).

more all and a cuplul of fresh fritto misto are brains, little sprigs

pulp by boiling them with a very artichokes, pieces of young ΠΕΠΤΣΟΥ little water and force through a sieve (according to season), chicken livera, and little lamb cullets from which the Grated parmesan (for which you bones have been removed. · saucepan, ca substitute Cheddar with consider- When the oil is hot add a handful able success) is always served with of haricot beans (previously soak- thts minestrone.. ed in water for twelve hours if you use the dried variety), two

ail into

or Mixed Grill

three chopped-up carrots, onions, Lurnips, locks (according to sea- son).

اله

Prepare a saucepan of deep hot oll (clarified butler or even a good clear dripping will do instead), dip your little bits and pieces into the baller and throw them into your pan and fry to n light golden brown..

The Italians never cat potatoes with this dish. They have

THIS extremely characteristic and delicious dish, fritto Simmer with the lid om till the misto, may be described as the Italian vegetables are quite soft. Add version of nur mixed grill, but the beans, cooked whole and passed

Lloyd

Triestina

NEXT SAILINGS

Ta S'hal "Conte Verde" 22nd Aug.] To Italy "Conic Verde" 30th Aug.

SPECIAL RETURN TICKETS

Validity 100 days at greatly reduced? cost allowing of 24 months stay in Europe. Special concesstons to 1si and 2nd class travellers to London.

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To BOMBAY

14

COLOMBO

1

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+1

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French

through a little hot butter or ell, or asi "insalata verde" (green anind) consisting of lettuce with a dressing of olive oil, vinegar and one or two boned and pounded anchovies,

Macaroni & Spaghetti

for

a word about "pasta,"

JUST comprehensive term

ali varieties of macaroni and spaghett). In England we always cook it too long and drown it in thick white sauce.

An ordinary large macaroni nceds to cook for 20-25 minutes in boiling salted water. For the sauce, met a lump of butter in a pan, add a little flour and a tablespoonful of tomato extract (also a little water if it gets top thick).

When the mixture is nice and smooth add some small dices of raw | beef (or left-over cooked meat) and Bimmer slowly for about twenty minutes.

Strain the macaroni, pul in a saucepan with melted butter and grated cheese and stir over the stove for three minutes. Serve with more grated cheese. This is known "pasta al Zugo" (julce).

ns

Spaghetti only needs to slay six or eight minutes in boiling water and is 'dellelous simply "al burro"--- that is, strained and mixed with plenty of melted butter and grated cheese,

Zabaglione

Nourite witch is so cosy

TOW we come to our old

to make but has, in England, been

distorted out of all recognition.

Copper-Bronze

is the new Summer Tan

By a Beauty Specialist

1936.

FROM America comes the new- Then, having applied your founda- cat idea for sun-tan-a deep ton, make up with copper rouge and copper lipstick and just touch your rich mahogany colour. And to

lashes with copper mascara. If you blend with the deep bronze of the want eyeshadow, elloose bronze or skin there comes a new make-up green and finish with powder of a colour. It is copper-bronze in deep, warm shade.

But while you are making sure of tone, and can be used by

le woman who is really tanned or by your charm by this new make-up, do not forget that good deal of your one who has kept her skin fair but attraction will lie in the attention wants to tan artificially.

which you have given to your eyes and skin last thing at night and first thing in the morning.

the

Wear it with sports clothes of brilliant green, cinnamon brown, tan, yellow, white, or any of the

AVOID SUN-GLARE vivid shades so fashionable at holiday resorts this summer. You There is nothing so trying to the will look and feel on top of your eyes on a cruise, for instance, na kun- form whether you are taking part in glare, and you will be surprised to or merely looking on at summer actl- and how refreshed they will feel vitles, whether you are lounging by after a few minutes W which is a with an eye-bath! the sea or sipping cocktalis on deck of, say, boracle lotion, while you cruise.

splendid and inexpensive eye-wash,

Fill your eye-bath full, put it care- fully over your eye, which must be wide open, and throw.back your A bronze foundation sets off these head. Renew the water for ench make-up colours best. Choose ajeye, of course. Then try a few cyc cream for a dry skin, a waterproof (exercises, turning them first sharply one if you want to protect your skin,to the right, then, with a downward a lotion if your skin is greasy. But movement, to the right, Then, with It must be bronze in shade.

an upward glance, to the left again.

THE FOUNDATION

PEOPLE WHO STAMMER

are often left. handed. Read why

SO many left-handed people stammer that there must be a scientific

explanation of the cause.

Any one who stammers does so because of lack of orderly co- oporation in the three muscular mechanisms responsible for votes production-the respiratory organs which provide air, the vocal cords which convert air into sound, the palate, tongue, and lips, which regulate voice volume and emphasis.

Perhaps they speak on their inspirations instead of their expira- tions. The usually starts in times of crisis, for instance, when child is sent to live away from home. Stammering begins usually in chlid- hood, and is four times more frequent in men than in women,

The left side of the body is controlled by the right side of the brain, and vice-versa. Naturally, then, left-handed people liave the right side of the brain more highly developed.

The part of the brain which controls specel is usually situated on the left, but when, as often happens, a left-handed person has his speech centre situated on the right side of the brain, the speech centre does not seem to develop properly.

its messages to the muscles of the mouth and vocal.cords are jerky and Irregular. So the left-handed man stammers.

BOOK NOW FOR

YOUR TRIP HOME

IN 1937

EMPRESS OF JAPAN

SAILS FOR VANCOUVER via SHANGHAI, JAPAN & HONOLULU

AT NOON

FRIDAY, AUGUST 21st

This is the only authentic zabag- E/Japan Aug. 21 Aug. 23 lione: allow one egg yolk, a heaped | ErAsli tablespoonful of castor sugar and two tablespoonsfuin of Morsola to a per-

son. Beat the egg yolks and the sugar E/Bosnia jodt. $ Oct. together with a rotary beater till they are almost white, add the Morsula and stir well in,

Pour into a saucepan and put

4.Oct. E/Japan Oct. 18 Oct. 18 E/Azia

Sept. 8 Sept. 21

Leave Hong

Shang- Naga-

Yoko-

Kong

Steamer

bpi ***

Arrivo

Baki

Leave

Kobo

hama Honolulu Victoria

Van- couver

Leave

Leave

Arrive

LOSTO

Sept. Sept. Sept.

Aug. 20 Aug. 28 Sept. 8 Sept. 10 Sept. 12

E/Canada

Sept. 185opt. 201

6 Oct

Dec.

2 Oct. Sept. 23 Sept. 26 Oct..

1

8 Oct: · 10

Oct. 18 Oct. 21 Oct. 28 Ort. 29 Nov. 8 3 Nov.

5] Nov.

Nov. 10 Nov. 18 Nov. 20 Nov. 27 Dec.

1 Doc. #

Dec, 12 10 Dec. 18 Dec. 24 Dec. 20

2

T

·

TO MANILA

EMPRESS OF ASIA

EMPRESS OF CANADA

EMPRESS OF RUSSIA

.Aug. 27th, Sept. 11th. .Sept. 24th.

Oct. 80 Nov. 1 Nov. moderate flame, but not n E/Canada Nov. 18 Nov. 15 naked flame or the egg may burn.

over a

I cover mine over with an asbestos Russia Nov. 25 Nov. 27 Nov. 29 Dec. plate, beat the mixture violently with E/Japan Dec. 11 Dec, 18

an egg-whisk to prevent it bolling.

Remove immediately from the stove

and pour into glasses.

Zabaglione should always be eaten hot and it makes a perfect eleven o'clock anack,

7th Aug

18th Sept.

NEXT: Meal you'd

- BAT

£54

E. HUYGEN

Canton.

get in

France

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