1936-12-16 — Page 2

THAT WASP WAIST

Is It Coming

Back

Again?

IT is curious how fashions in figures change. One year we are all up and down as straight as a ruler, then before that season's outfit is worn out, the fashion makers' come along and suggest we look like pouter plgcons or Gibson Girls again.

Fortunately, these changes do not take place all at once, so that we have time to settle down and wonder if wo should really like wasp waists again.

Mont dreasca this year are definitely waisted, and although none of us will consider the discomfort of tight lacing seriously, it is worth white con- sidering how wo can get that fashionable wasp waist look with- out suffering.

It's not difficult, this illusion of a small walat. Broaden the alioul- ders with sleeves. At the bodico with a gentle curving line, raise the waist line an inch above its nar- rowest part at the back, princess fashion, gore the skirt out over the hips, and your waist will look Inches smaller?

Graceful Fashion

It is a graceful, comely line, expecially for evening wear, and u suggcation of a waist without undue emphasis on a long, full- skirted dreas, as you see in the picture, 18 an well suited to the woman over forty as it is to the young girl in her late teens.

Another forty years ago fashion wo can welcome back is a liking for ribbons.

On stately dresses of velvet one sces necklines outlined with rose- bud trimming made of ribbons, whilst strands of vari-coloured rib- bons, plaited or twisted, make most alluring sashes.

-Gay. Sashes

Sash ends I always think give a most graceful touch to a dance frock. They also give a note of galety which enn be subdued or enhanced at very little per- sonal expense.

For sobriety one can twist the dark.colours together, whilst for noro festive occasions a gold or scarlet note may be introduced. Ribbon is, not expensive, and its decorative scope is wide. i'lowers, loops, bows and plaits . can all be ribbon-made.

Empire bodice, dalloon atrevei and forcing skiri of this velvet frock

emphasise the

slim waistline.

Can you make a

RICE pudding and ordinary boiled

rico with curry usually exhaust the average cook's repertory with rice.

Returned Anglo- Indians are often

Д with

adepts pilaft (or plau, or pllaw: it de- pends upon your how nationality you spell it), but Although always welcome a

we

risotto when we meet it at 11 restaurant, very Low realise how it is to casy make one nt home.

A light dish cininently suitable

for

1

summer

luncheon when the

day is not too hot.

It maltes on ad-

mirable vegetable

dish, too," when

potatoes come

used quite by itself as an entree, or

RISOTTO?

RICE

Ambrose

Heath

gives

full

directions

You

by: MARY GRACE

The smeller sketches show the fashionable sash on a new velvet and fafcia frock and a lamé evening outṛt with nipped-in waist- Pse and bustle egret.

To-day's Menu

BISMARCK HERRINGS

FRIED STEAK with young vegetables

SUMMER PUDDING

You can either prepare Bismarck Herrings at home OT

buy them ready made.

Surround the fried steak when It is dished with different kinds of vegetables in little heaps: for example, baby carrots and turnips, tiny new potatoes, green peas, broad beans or cauliflowerets.

Make the Summer Pudding with stale cake instead of bread if you can; it is so much nicer.

:

and as soon as it bolls put on the ld the rice, has been fried, reduce this of the pan (or cover the frying-pan nearly to nothing and then add the with a plate) s put it into a slow, stock. oven, or at the entrance to a hotter une, so that the stock is kept Just simmering.

Or you could leave the pan, still covered, on the top of the stove. making sure that there is only a gentle heat by putting on asbestos mat under it.

A touch of grated nutmeg in the seasoning of all these risottos will Improve them and the marrow is keep .supposed to make the rice

separate, apart from adding a subtle flavour.

A little saffron can also be added, so that the risotto assumes a beautiful yellow colour when it is dished up, After seventeen minutes or so the And besides the mushrooms light- rice should be done and the stock ly fried pleces of chicken's liver common addition to this

arc

ilmes Ket a little dull;, and it can be NOW here is a simpld risotto. The all absorbed. Now season with salt pleasant dish; tunato sauce or puree

ingredients are: Five or six and pepper and add the grated cheese. also.

as an accompaniment to meat dishes, ounces of Carolina rice; two ounces Cook on very slowly, stirring all the sausages and so on.

such as veal, lamb or mutton cutlets, of butter; a medium-sized onion finely time for two or three minutes, add unconventional will see, in this

chopped; a quart of white stock; three

dish an opportunity for adding the chopped mushrooms which you many different garnishes: prawns, It can also be made Into, a more or four chopped mushrooms (which have tossed in a ttle butter and lobster and crab, for example, but substantial dish by the addition of could be omitted) and about an ounce serve with more

grated cheese this is more in the nature of a plaif of grated cheese, Parmesan being the

than o risotto. mushrooms ham, tongue and so on,

landed... best.

IT must be remembered that the

onion, and let it

the rice and

-morrow and; add a glass of white mass, and that the risotto is well and

But the principal things to remem- rice for a risotto must in every Men the butter in a frying pan or VARIATIONS of this are na follows: ber are to see that the rice is cooked

In stock is absorbed by case first be fried, and it should not saucepan, add the

Add to the onion when you are in the cooking and so flavours it) that first be washed, or the frying will be fry until golden but not at all frying it a little, raw chopped beef the rice is separate and not a soggy difficult.

browned. Then add

Onion, also: always accompanies a

keep stirring with a wooden spoon wine to the stock before it is poured rather highly seasoned. risolto, and as a general rule white for a couple of minutes, when stock is used, for cooking it. The rice should have become sort of!

can be added at the last minute with one for one's friends who, have long It is a good dish and often a novel stock made from a carcass of a roast dead milky-white, but not browned the cheese, it liked. chickon is excellent: otherwise a few at all.

passed the rice pudding stage. TTY scraps of voal and veal bones can bo

it on one next time she calls. It doesn't tako long to make and you bought quite cheaply from bestcher,

can't go wrongl

the

the Now add a quart of the stock, boiling, let it come gently to the boll,

on to the fried rice. A little butter

Or, if you prefer, add half a wine glassful of sherry or marsala after

E

If Your Name is AMELIA Symbol:ing a picture.

woman paint-

This name expresses rotnanco sym- of feeling, imagination, pathy, and a tender poetia turn of mind.

Monday is your lucky day and the hour before sunrise and the hour before sunset are the most propilious, and the 21st day of the month holds the greatest promise if your name is Amelia. The colours that are most in harmony with your name art white and slivery grey.

For your jewels wear moon- stones.

Your Blower is the white poppy and your lucky number in 2.

SWEET AND SAVOURY

SOUFFLES

GGS are a necessity for the making

of a souffle, and just at present they are both cheap and plentiful.

A hot souffle may be either sweet or savoury, and may be cooked by baking or by steaming. A soufle is make it a very light disk, and to successfulty, great care must be taleen in the preparation, the cooking, and the dishing and serving. The freshest of eggs should be used, and great care taken that the measure- ments are exact. The cooking should be very steady, whether in " steamer, or in the oven. Quick or fierce cook- ing will not be satisfactory. When turning out and dishing, be quick and delt in the handling, and use hot dishes and spoons for serving. The application of cold will cause the Rotifte to fall quickly, and, con sequently toughen.

E steamed souffle, should be turn-

THE baked souffle

should be sent to table in the dish in which it has been cooked. If this dish in of fireproof clay, or of tin, fold a hot table napkin round. If of fire- proof glass, stand in a suitable con- talner, or on an entree dish.

the

Paper cases may also be used for small individual coses if they are to be baked. To prepare a mould. always grense very well and, I to be turned out, place a piece of paper greased, and cut to the exact size, in the bottom. A piece of strong while

paper should be folded round the out- side, to raise about three inches above the top of the mould, and tied firmly with string. This provides for sup port when the souffle rises above the top of the mould. Also for steaming, a piece of paper, cut 1 inch larger all round, than the top of the mould, well greased, should be prepared.

and laced on top when cooking,

the

prevents the condensed steam from When steam- falling into the soulle. ing.

water should boll, steadily and evenly, all the time the souffle is cooking, and do not disturb it until has been cooking at least half an hour. The rising should be quite steady, Quick cooking will make the souffle coarse and spongy. The time for cooking varies, of course, with the depth of the mould.

When a souffle is turned out or removed from the oven, waste Ro time in serving it. There is always a certain amount of collapse, which is unavoidable, owing to the contact with the cooler atmosphere, but the more steadily it is cooked, the less Une shrinkage.

For a baked souffle, the prepará- tion of the mould is the same as for steaming, except that the pieces of paper for the top or bottom are not necessary. The oven heat should be brisk, but not fierce, and the time for cooking varies, according to the size and depth of the mould, but the about 30 to 40 minutes average time

souffle. If these souffle dificulties too housekeeper, necessity to

for

a reasonable directions are

should noted the

no

sensible great for the and there

be should regard the cooking of a souffle with the amount of awe and diffidence that are usually given to this dish.

Vanilla Soufles

Ingredientar los flour 1 butter, Falks of ese, whites of eggs, los, sugar, 1

mik, vanilla rasence,

Method: Melt the butter in a saucepan, stir in the flour, off the fire. Cook slightly. then allow to cool. Add the milk, stir until, betting, then il the sugar and varelim. Beat in the yolks, gradually, When cooled lightly fold in the utimig-Benten whites of exes. Pour into the prepared soufle mould and cover with greased psper, 'Steam, nei cording to Instructions fur 30 to 35 laules. Turn on to hot dish mad serve immediately, with a suitable anuce.

Custard Souffle

Ingredients: Z talilespoons butter, Z imbin apoona mugar, 2 tablespours flour, 1 cup milk, Aekstu.

Method: Reak the milk in a double anure pan, or jug. Mit Base and butter together, and add gradually to the boilig műk stirring all the time and cook well for mimales. Bent, sugar and yolks together. Your un to them the milk and four mix- ture, stierlag constantly, Stand ankle to enol, then fold in the stiffly-besten whiten. Pour into a Curepared souffle, moult... mod bake about hour. Berse inmediately it taken from the oven.

Fruit Souffle Ingredienti Any kind of full may be uas rithor fresh, cookal, or preserved. "If *preserved or stewed, drain from the syrup

before using.

Method: Nuli Ieupful of fruit pulp through a sieve. Sweeten to taxle and make Bot. Fold into it the stifly-beaton whlles of three eggs and beat well. Pour into pressed Breprost „glang pleillah, Stand in a dish of hot water, kril lake În a moderate vren vath mat and slightly browned Serve Immediately, with esined made from the Jaika of stem and milk,' aria nauce made of the fruit juice or eyrup.

Prune Soufle Ingredientet 18 to 20 Jarge soft prunes 6 tablespoons castor augue, whites of 6 eggs.

Method: Book, pranen for 24 hours or it soft, do not, task. Cook in, sufficient water to just cover them, until tender. Drain nway the. Equor," stans the pranes, and best er mach them to a pulp, . Boal whiles of es very stiffy, add sugar and beat wall then add the prana pulp and boat in well, Pour into a favproeť| aliam plodish and stand in a dish, at, water, Bake about 10 minutes, In a moderate.eren. Barve Immo- diainly. It is taken from the oven, with a epriard made from the yolka ok, ezge.

THE HONGKONG TELEGRAPH, WEDNESDAY, DEC. 16, 1886.

Only a few more days left for your Christmas shopping WHY NOT SHOP AT GRAY'S

20%

THE

with an advantage of

'DISCOUNT ON ALL MERCHANDISE FROM DEC. 17 to 24 INCLUSIVE. GRAY'S YELLOW LANTERN SHOPS Gloucester Hotel Bldg. Tel: 27424

GET READY NOW

The Christmas Social Season

will begin and the smart Men and Women will be

ready for it with a freshly

cleaned and pressed wardrobe. Garments that have been packed away for any length of time need the freshening treatment of "ZORIC" Drycleaning to look their best.

STEAM LAUNDRY CO.

KOWLOON WORKS HONG KONG WORKS

GREAT

Telephone. 57032 Telephone 21279

X'MAS SALE

M-me D'OBRY'S HAT &

GOWN SALON

15-19, Queen's Road, Marina House MEZZANINE FLOOR

DISCOUNT 10% to 30%

ORDERS TAKEN

NEW REX, PARLOPHONE, BRUNSWICK, DECCA RECORDS.

8886

Poter's Pop Keeps a Lollipop Shop, F.T. The Cuban Cabby, Rumba

Jack Paynes Band. Jack Paynes Band:

*8893

Roso Mario. Song Indian Love Call

F6126 Two Hearts Divided

My Kingdom for a Kiss F6132 Old Sailor. F.T.

Nun Yuff & Sun Yuff. F.T. F6096 My Rod Letter Day, F.T.

2287

2305

I'm in a Dancing Mood. F.T. When Did you Leave Hoavon Deep Shadows

The One Roso. Waltz Secret Rendezvous. Waltz

Gracie Fields. .:Gracie Fields. .Dick Powell, .Dick Powell.

.Ambrose & Orch.. Ambrose & Orch.

.Ambrose & Orch. .Ambrose & Orch. ..Frances Langford.

.Frances Langford.

Victor Young's Orch.. ......Victor Young's Orch.. TUNES from “SWING TIME” on ALL MAKES (The Way You Look Tonight, Bojangles of Harlem) (A.Fine Romance, Pick Yourself Up) (Never Gonna Dance).

CHOOSE YOUR CHRISTMAS RECORDS

NOW.

TSANG FOOK PIANO COMPANY,

Marina House, 19 Queen's Road, Central, Tel. 24648,

TRANSPORTATION

IF you are moving house ————

IF you are leaving Hong Kong by steamer

IF you are expecting a shipment to arrive from home

IF you require your household effects packed and

shipped

IF you want them cleared through the Customs and

delivered in England

IF you have any Transportation work of any kind which

you want executed efficiently & promptly

EMPLOY

THE BAGGAGE TRANSFER SERVICE operated by

CHINA PROVIDENT LOAN & MORTGAGE CO., LTD.