1936-08-31 — Page 14

THE HONGKONG TELEGRAPH, Monday, August 31, 1936.

A pair of scissors & a little patience

On the small figure you see an office frock. Made in good stuff, it will go a long way yet, but maybe you're tired of it. . Here's how to give

it a new 'start.

Cut away the sleeves, collar, and a complete panel from the front of the bodice as far as the waist.

Wear it over a white piqué blouse with short stand-up sleeves, and it will be light enough for warni days. ·

HESTER VALENTINE tells you how to

Lunch

in Austria

T

· AT HOME

HE Austrians, like

water You may

the Germans, usually think this sounds start lunch with a very like parsies

good soup.

Here is a popu-munt

lar favourite:-

Brain soup

but

the of stock you see turns it into quite a muny slowly fon

an hour,

Meanwhile, wash a calf' brain pugs or sheep's will du equally well), pour boiling water on to it, remove the skin.

MELT 1407, bitter in have it to soak for a minute, and

saucepan and stir in

two tablespoonsful of flour and

a heaped teaspoon of finely -chopped parsley,

At the end of the half-hour add the brain to the seap and go simi 10-15 minutes. Remove

which 13

FLOW

Fried spring chicken

THIS

is A

very typical Viennese dish called Back; the brain, chop it up finely, and handl. Get a young chicken: it need well return to the Koupe, When the ingredients ar

not necessarily be a three months" Add a little lik or cream old poussin, Alb. bird is, in my mixes (do not let the four brown). ready. pour in gradually 1 pints stock ur just before serving.

preferable. Joint live or six prers and remove the

YOU RUN NO RISK

when you choose

MORRISON PIANO

Your preference for this ideally proportioned instrument, is well founded. Its incomparable tone and responsive touch are attributes that distinguish every pianoforte bearing the name "MORRISON."

TERMS CAN BE ARRANGED TO SUIT EVERY POCKET.

TSANG FOOK PIANO COMPANY, Marina House, 19, Queen's Road, C. Tel. 24648.

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opinion.

skin.

11

info

Well season the pieces with salt and pepper, dip them into a benten egy. rab them in breadcrumbs,

Herrings!

SAYS

AMBROSE

HEATH

THE Herring Industry at Home has

THE

always been a mystery to me, and Idareany to many others. Ever sinco the war, when a great part of the European market for these fishes clo appeared and was never recovered, we have heard of Chornious aupplies being sacrificed because there was no demand for them..

?

Millions of herrings were caught: and willons thrown back into the sen ne left to stink on the shore because our own people would not buy thean, We have been told that many homes are too snobbirl to buy so common ♫ fish (n contention that seems scarcely believable), and that herrings are not pular because they make their pre- sence, when being cooked, so very noticeable in small houses and flats.

I

cannot believe this. My own private belief is that people don't ent na many herrings an they should be cause they don't know enough ways Lo cook them and are sick of those they do.

THE Herring Book, published for

free distribution by the Herring Industry Board, should bring the herring, the bloater, the red herring and the kipper quickly back into favour. Written by that experienced culinary journalist, Mrs. Stanley Wrench, it contains, as you would expect, many words of wisdom (in- jeliding instėvelions for Glleting raw herringa) and clase on a hundred re- cipes.

Let me see if I cannot whet your interest by quoting a few,

Boiled Herrings

Clean and scale the fish (one for ench person), behead, but do nát hong them. Bave ready a saucepan of cold water and add, for ench fish, a ten- |spoonful of vinegar, and half n ten- Espoonful of sal ring to the boil. put in the bergings, bring to the boil again and simmer for 12 to 25 minutes, necording to The size of the B. Drain well and serve with pursley or

These mustar anuce. herrings are also good when cold.

# Speldered Herringa

Scale and clean the fish, remove the heads and tails and backbone, Lay them on a dish, dust them with cayenne, squeezé lemon juice over, pet a nut of beef dripping on each grill them. Serve with cut lemon.

Bloater Fritters

Split open the blouters and renève - the flesh in long Ailets. Beat toge ther one egg with enough flody and milk for a batter, and.stir into it a few tablespoonfuls of grated cheese. Divide the fillets into convenient pieces, dip them in the batter, and fry a golden brown in deep fat.

Kipper Scramble

and fry in hot, clear fat in a freover them with water, bring to the Place the kippers in a frying pan, ing-pan.

boil very slowly and simmer for avo minutes. Remove the flesh from tho bones and Bake it up.

Turn the pieces sp. a to brown then on both sides, then cover Pan and let the chicken simmer. 10-20 minutes (necording to weight (of bird) on a low flante,

If you just fy it brown without simmering the tesk will not be coute through. With backhand! you should eat a good-

Linz jam tart

THIS is how to make one of the famous Austrian. "Tortes," This one comes from the town of Linz, on the Danube.

First of all you want to blanch 5ozs. almonds (put them in cold water, bring to the boil and remove their skins), then brown them weil on a tin in the oven, and Banlly crush them to a powder in a mortar or with a rolling-pin.

Buze done all that, you cream

butter (3 of Iard and 2 of butter will de perfectly) with 23ozs. sugar, work in half-teaspoon cln- namon, half-tenspoon grated nutmeg, half-tenspoon powdered dove, twe egg yolks, and finally just over 2ozs. flour.

Knead the mixture lightly with your hands and leave it to cool on marble slab or a plate for half an hour.

Line a fan ring and baking sheet with the pastry and fill it with a generous layer of raspberry jam. which you cover with a crisscross of pastry (as for an ordinary jam tart). I Bake for one hour in a low oven and eat it. cold..

SALESMAN: SAM

Herring Roc Savoury

on

Make some scrambled egg, and just before it is done stir in the warmed kipper flakes. Serve buttered Lonst preferably for breakfast, in which

case the cooking and Balding of the kippers can be done | overnight.

Make somo pieces of buttered toast and place on ench first a piece of crisply-friedl streaky bacon cut to tho simo size, and Bnish with a poached soft horring's roe, dusted with a little cayenne pepper.

Herrings a la Francaise

This in a grander way of cooking them; quite a respectable dish for a fish course at dinner!

Hove herring lets nnd soft roes. Season the lets with salt and

pepper, a touch of nutmeg and a

sprinklo

Itilo

them

with finely chopped samley, and roll

them up with tie roca inside them.

Naw

wia tách up in buttered paper, twisting, the ends tightly to gether, place thega in A buttered baking dish, and bake them in B moderate oven until the papers pult. out. Take the papers off to

serve them. And just one dish for invalids.

Baked Herrings with Egg

Have the fish filleted, rail up ench let, keeping tika res for another dish. Lightly dust the fillets with salt and pepper, and put them each

mall buttered dish.

in

For each beat up half a yolk of egg with a gill of milk, pour this round the fish, and bake in a mode- rate oven until the custard is not. Sprinkle on serving with finely- chopped parsley,

Boys' And Girls' Corner Learn to Swim Well--No. 6

Tunnel Swimming

TRY tunnet sulmining, it in great fun. You get one or more friends to stand shoulder deep, with

Joges spread widely apart. Then you take surface dive, with eyes open of course, and świni clean (between the legs. Don't touch if you can help it. When you have had a turn stand up yourself, and let your friend have a try. For swimming under water you should use brenst-stroke,

Can you "stand sti" in deep water? I treading water that lets you do this. There are two ways of doing it, nad you can choose which seems to come more easily. The arms work the same in ench, so begin with that. Swim along, breast- stroke, then stop, and bend the arms in front of the chest, making short In about paddling movements in

front of the chest, Keep the flat balas facing down all the time, and press down, with the hands.

Your legs will have dropped, so that you are upright in the water, and you work then in ordinary breast-stroke fashion, though rather quicker and with no pauses, You will find yourself staying up easily, with the chin on the surface,

in the second sort of treading water the legs work up and down exactly as if you were running up- studra,

HOW an AEROPLÄNE WORKS

Tuis illustration shows

the position of the various parts that have been described in this series and how they are combined together to pro- duce o modern ágropiane capable of very high speeds over long dis tances with the

of maximum

Hafety.

The Airscrews (A) can be BURN, together with the engines (3) that drive them round, there being in this ex- ample, fixed to the front edges ΟΣ the wings.

The slope or "Rake"

A

No. 3. The Modern Aeroplane

pilot steers the machine und makes it rise or fall

as he sits in the cockpit. which is in the front of the nuropiano at F

part The black part of the

and camber of these wings (C), machine between the wings and the which enable the machine to keep tail is called the fuselage. It is in the air, is also clear..

made up of a framework of wood

D in the rudder and E the elc- ar metal covered with fabric like vator by which, an explained, the the wings and tail.

GOOD GOSH! I GOTTA DELIVER THIS BOX TA MR. CASE, A MILE ACROSS TOWN! GEE, ITS HEAVYį. WISH I'DA THOUGHT TA PUT TH BLAMED THING

ON A WHEELBARROW!

EDUZZEM

HEGGS

MR. CASE

SOMEWHERE - IN TOWN

LAST, SAM THE

HUMAN PACHYDERM

ARRIVES AT MR.

CASES

PLACE,

TO

BACK

BUSTED

DUZZEMS BIG

EED

SE

FROM

AND WEARY

If He Had Only Known

NEVER REFUSED!

THEY'RE MUCH TOO GOOD

MANY TEMPTING VARIETIES

CHILDREN THRIVE ON THEM

ARNOTTS

FAMOUS BISCUITS

OUR BRITISH CROSSWORDS

116

鹽

16

T18

120

T120

No21

ACROSS

A multitude, und 1 "found It' fat-shy (anag., two words, 5, 8).

The foe who refuses it is not littely to be content with half- measures.

this-contents

10 Use a gas for

may be mysterious.

I Give me a true saying-ten twice in one inorning, if you

12 La! it's a famous home of mu-

alc.

13 Aids.

15 Though backward, the artist in the Cathedral city is in good Lime.

iti

You need a twist for this vegetable. 17 Restrict in a severe forin.

20 Game in great demand in a

པ

soup kitchen.

Given down for comfort on a cold

night.

23 Do these Orientals take cream,

by the

25 Philosoph

26 Offers made for locomotives

will be acceptable here.

27 Gives tree air on the Red Sen.

28 These tickets are free passes:

DOWN

GOLLY, I HAD.ONE HECK GLAD YA OF A JOB TOTIN' THAT: BOX ARRIVED HERE! BUT DUZZEM'S STORE (SAMIILLBE ALWAYS DELIVERS ON TIME! WANTIN' TA

USE THIS AROUND. THE GARDEN T'DAY!.

2 Think with some spirit.

3 Give 'em to the litle one for

a class symbol.

4 Brer Rabbit, gols stuck, and "sho say nothing at all"; (two words. 3. 4).

5 Gasterpods employed by game-

keepers.

་

遠

6.36

6.Waterfall. scems a trife. Inado.......

quote, still.

7 Pul pressure on the bnts to bave a game (two words, 6, 7).

8 Nice hamit pays (anajt,).

10 Applies the closure.

13 She must be a celd giri-nearly

all ice.

14 Even hungry lion, having inade its kill will leave this. 18 Cily

of Canada.

10 Just a few words which you

may consider siin.

20 How to make an investment, 21 Rubber.

24 Shows a great inclination to

soak.

25 What Andrews took for links.

Saturday's Bolution

MAN LYWINEGLASS STOLE 6SNAGA T HRONG NINETIES

ERWEAR A NE ARTISTIC TIDE

INEEN EATERS P

8 NIGGER- DEFAMED * COEEN O BE CIENK IRIS INTERRED

6 SUAZLELEUMRS TE N_OMINATE CHAIR B A U SAVO NEKSINN. INDIGENCEFEDITS HE DE NE DE INHABEEF

By Small