1937-01-12 — Page 14

FROCK

INTO FOUR

from Paris

Don't you hate the thought of always looking the same because you have not-at least I suppose you have not-as, many dresses as there are days in the year, or even in the week?

The chief problem, as far as I am concerned. anyway, is an evening dress. Now that Christmas time is growing near, all of us will have several Occasions to dress after a day's work.

To be perfectly elegant we ought to possess a "robe d'interieur"—I mean a dress for home dinner parties-another one for the theatre or the night club, then another one for formal outings. And you don't want to wear the same clothes on Christmas Eve and on the 31st of January, do you?

Now, I have solved the whole problem, after giving it a little thought, and having carefully looked through my wardrobe.

What I suggest is a black velvet gown (or, if you don't care for velvet, any heavy black silk will do) made of two pieces: a skirt gently flouncing around your ankles and a closely fitted bodice which you slip into your skirt.

A very wide sash carelessly attached in a bow around your waist, and, instead of shoulder straps, a wide picce of draped velvet, finish off perfectly that smart Parisian gown. (Picture 1.) You can have a bright green satin sash, and another one of pink velvet, and wear either of those according to your mood.

An old evening dress made of thick red silk (fancy taffeta is just as good) was matamor- phosed by my clever little dressmaker into that charming and young-looking bolero. (Picture 4-)

I wore it over the velvet dress, replacing the draped velvet neck-band by two narrow shoulder straps, fastened on to the dress by hooks and hidden by the jacket.

And what do you think of that double- faced cape? Black on one side and deep blue on the other (that lovely rather peacock shade of blue so fashionable this winter), it is most womanly and practical.

You can throw it over your shoulders on either side or tle it around your waist or drape it in any way you please, thus entirely changing the appearance of your personality. (Pictures 2 and 3.)

After clothes, let's turn to the question of taking care of our looks. I have several methods of cleaning my face; they depend upon the time

I have to spare, and how lazy I feel.

1

A pinch of bicarbonate of soila in very hot water and a very pure soap can never harm your skin.

After having given it a good (but by no means rough) wash, wipe your skin gently, and then bathe it with cold raw milk. Leave the milk on to dry.

Wait a few minutes (during which you can brush your hair or your teeth, to lose no precious time), then take the dried milk off with a piece of cotton wool dipped into rose water. And now feed your skin.

For dry skins, very fresh lard is excellent. It will grease your skin beautifully. Keep it on for an hour or so. But I would never advise you to sleep with a thick layer of any grease or cream on your face.. Wipe it off gently. Your skin wants aira it wants to breathe just as you do. So give it a chance!

Now I want to give you a hint on making. chocolate bonbons.

Half a pound of chocolate, three generous tablespoonfuls of cocoa butter, and about two dozen cherries, preserved in brandy, you can buy. from your grocers, are all you need."

Pour the cocon butter over the chocolate, broken up in pieces, and put the mixture in a double boiler. Let it melt gently without adding- any water to it. It takes quite a while. Stir the chocolate with a wooden spoon.

When the mixture is n'perfectly smooth. paste, ndd a little more cocoa butter to it and throw In the cherries (any kind of nuts will be just as delicious). After seeing that they are all well covered with the hot liquid paste, take them quickly out with 'a fork or spoon and expose them. to the cold air. They will harden at once, and gent.

lovely gloudy, brown appearanco.

HELENE GORDON

2

Hidd

You read about these clothes in the adjoining Paris column

ビク

Countess Morphy

suggests some delicious dishes for "casserole” or "old" game birds-these, can be bought now

Partridge

T

in Casserole

HE addition of the ingredients such as vegetables, sausages, etc., to "casserole" partridges makes them go a long way, and it is therefore not necessary to allow a whole bird or even a half bird to each person, as when plain roast game is served.

With Tunny Fish Sauce

This makes an unusual and good cold dish. The birds are boiled til tender, and when cold they are carved and covered with a sauce made with 2oz. of minced tunny fish (in oil) 3 or 4minced anchovies, 1oz. of capers, the pounded yolk of 1 hard-boiled egg, to which sufficient olive oil and lemon juice are added very gradually-as in the making of mayonnaise--until creamy.

a la Normande

This is a dish that should appeal to the English housewife who has a liking for apples. Brown the birds in butter in a casserole. Chop 3 or 4 large apples and also cook these in a little butter. Put a layer of apples. in the casserole, over this put the birds, cover with the remaining chopped apples, add a few tablespoon of cream, cover and simmer in the oven till the birds are tender.

Marinated

Here is a dish which hails from Sardinia and makes a delicious cold entree. The birds are boiled till tender" in salted water. Drain and carve them. Put them on a deep dish and while still hot cover with a dressing consisting of 2 parts of olive oil to 1 of vinegar, a little salt and pepper. and 3 or 4 tablespoons of capers. Let them stand in this marinade till quite cold.

With Cabbage

A most popular French dish this. As in the recipe for Partridge a la Normande the partridges are browned in butter or fat. Put a thick slice of bacon or gammon in a saucepan, and cover with a layer of cabbage, pre- viously blached in boiling salted water for five minutes and well drained, Season with salt and pepper. Over this place the birds, with 1 large onion left- whole, and 2 whole carrots, a few sausages, mixed herbs, and cover with the remaining cabbage. Moisten with 4 of a pint of stock, cover with buttered paper and a close-fitting lid and simmer in the oven for about 11⁄2 hours. To serve, put the cabbage in the centre of a dish, with the carved partridges over it, and garnish with the sliced sausages, and the gammon, cut into large: dice. Pour over a little of the stock, thickened with butter and flour..

With Lentils

Brown the birds in a little hot fat, then put them in a casserole on

of salt and pepper, and add about 1. pint of stock. a few bacon rashers, sliced carrots, onions, mixed herbs, with a seasoning Cover and simmer very

gently for two hours. Put the lentils in a saucepan, cover with cold water and bring slowly to the boil. Then add a Boz, slice of gammon, 1 whole onion and 1 or 2 whole pepper-corns and mixed herbs, and simmer for 16 to 2 hours till the lentils are tender. To serve, drain the lentils, put them on a hot dish, place the birds over them, and strain the sauce over

SARAH'S KITCHEN ALPHABET

CARAH is a great believer in

ham as an emergency dish.

is

or in the efficacy of a piece of cold bacon. You never know, she says, when someone suddenly going to drop in, and you can make so many delicious dishes with it.

For instance, Diese:

Scalloped

LIGHTLY

fry COIND brend-

crumbs in butter and have ready an equal amount of cold, lean hum chopped up finely. Chop finely also four hard-boiled eggs.

Sprinkle the bottom of a shallow Breproof dish with half of the bread- crumbs, and on these put a layer of this a half the mm. Spread over bronfastcupful of good white sauce, then the rest of the eggs, the rest of the ham, another cupful of sauce, and Binally the rest of the crumbs. Bake until the crumbs are brown. The sauce should not be too thin. Ham and Vegetablo Pic

THE

THE other day a friend told me of a much simpler and more substantial dish.

Cook a pint of butterbeans, or hariçul beans, and chop up a large onlon and fry it very lightly in butter. Mince finely a quarter of pound or so of lean, cooked ham, mix it with the onions and put a layer of these in the bottom of a ple-dish. On this put half the beans, then another layer of mince, this time mixed with a good spoonful of chopped parsley.

Pour in a gill of well-gåvoured stuck, cover with pastry and bake in the oven as usual,

Creole

Grilled

UT as many thin slices of roid, cooked ham as you need and, grill them until they are well browned. Then dust them well with black pepper and serve then in a dish garnished with slices of curum-

THE HONGKONG TELEGRAPH, TUESDAY, JANUARY 12, 1987.

KINGS

OPENING TO-MORROW

HE'S PUBLIC ENEMY NO. 1

Of The Animal World!

A boastful, yot lovebla bruta, transformad into a snarling baast combating a doadly and untamod junglo cat, because of the solfish- noss of the woman ho trustodi

BENGAL TIGER

SATAN

ATSHËM¦AND KILLER' BARTON MacLANE • JUNE? TRAVIS WARREN" HULLE

: Paul Graetive Joseph King, » Directed by Lagja King,

A Warner, Bren, Plaluro

SEE A WHOLE CIRCUS,

CG UP IN FLAMES 10

DANGER!

H'A TheMar, Weak Hearts Bewarel CAUTION! If You "Can't Take 8" Blay Away!

ber which have been left soaking for NEW Parlophone, BRUNSWICK & DECCA

several hours in saled vinegar.

Mousse

THIS

HIS is a party dish for which I have often been asked. It needs a little trouble, but the result deserves it.

Mince up half a pound of lean, cooked ham, mix it with half of pint of espagnole sauce for if you haven't the time to make this, tomato sauce) and pass it all through a wire sieve.

Now whisk up a gill of aspie jelly until it is frothy, beat up one egg- white stily, half-whip a gl and a half of cream, and dissolve half an ounce of gelatine in a Hitle stock ar Mix together the ham puree, water, the aspic, gelatine the cream and Pour finally fold in the white of eHA. the mixture into a souftic case, or a number of little ones, and leave in

a cool place to set.

The mousse-should-not-be-Larned out, but served in the case. Hot Ham Sandwiches

CUT some thin slices of bread

and slices of cold ham' of the same size. Melt some butter in a frying pan and put in it a slice of bread. On this put a slice of ham, sprinkle with grated checke, and continue the layers until the sand- wich is thick enough. Then fy il golden brown and serve very hot.

JANUARY

FUR SALE

PRICE WITH QUALITY

IN

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A Paramount Picture with RAY MILLAND

HONG KONG SOCIETY FOR THE PROTECTION OF CHILDREN.

THE SOCIETY ASKS.FOR

$25,000

In 1937 to continue its work for sick and

destitute children.

Hon. Treasurers:

Mr. A. McKELLAR, O.A,

c/o Mackinnon, Mackenzie & Co.,

P. & Q. Building.

Mr. KWOK CHAN,

c/o Banque de L'Indo Chine,

Hongkong.

November 10, 1038.

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