1937-01-27 — Page 2

*THE HONGKONG TELEGRAPH, WEDNESDAY, JANUARY 27, 1987.

It's all done with handkerchiefs

Above

You need a handkerchief or a large silk-square. Fold it flat, lengthways. Give it a couple of twists, then pull

it through in an ordinary knot. Fix it at the sides with clips.

Top line

Cut a hole in the middle of your square and put your head through it, straight edge back and front, Arrange the handkerchief in folds round your neck... to hang over your shoulders in the form of sleeves. Pull on a sleeveless jumper, and there you are...

Bottom line

You need an outsize handkerchief for this. Cut a fairly large oval- shaped hole in the middle, and put your head through it, this time keeping the corners centre front and back. Belt it in at the waist. Take another smaller - handker- chief, same colours, and tie it halter fashion round your neck. Arrange fulness of large handker- chief to give you a blouse effect, and seam it up the sides.

"HARMING version of tho

'waistcoat fashion in whito face. The black lace coales, with its graceful sloavos, is cut away in front to match

D

URING recent years & good deal of attention has, beon drawn to the question, of diet, and not all of it has been for the common good,

It is well, therefore, to bear in mind the old saying: "What is one man's meat, may, bo.. another's poison."

This is another way of saying that human beinga ara' not n mado to the same pattern. Per- sonal taste and reactions to different foodstuffs vary according to the Individual.

.

A "special" diet for any particular form of disorder must necessarily be modified for individumí” patienta.

J

-two-

-three!

one

Guide to buying and cooking

K

IPPERS are made and not

born. Some are made better than others.

Although it is obviously im- possible for a bad herring to turn into a good kipper, it is quite easy to make a bad kipper out of a good herring.

The curing does it. Or shall we say the lack of curing?

llow can we tell when buying them? In lots of ways. Never buy

LIKES & DISLIKES

IN FOOD

of them, such as eggs and milk,

upset certain people.

The cause of this bas never been defnitely settled, but probably in many of those affected this poculiarity is due to their up- bringing.

It would, perhaps, be going too far to say that their early training was to blame in the sense that their parents allowed them to pick and choose. Nevertheless, it is a fact that the child spoilt in this way tends to develop into a per- nickety, dyspeptic adult, Important Vitamin

T

"HE real causo may possibly be that the diet from infancy to adolescence arranged and lacks balance.

badly

You often hear mothers say: "My-uttia boy can't take-fruit; he always comes out in a rash if ho does." But the fault is not the Httle boy's. There is something wrong with the balance of his dict.

It has been discovered that Vilamin B is the great diet balancer. If, in cases cuch as this, the child is given a sufficiency of Vitamin he may cat ordinary food without ill effects, with- out coming out, in a rash.

Perhaps it is a mistake of this sort which causes tho adult to jib at cer- tain Epodatuma,

But because this peculiarity exista. it le a fact that certain articles of diat, although no doubt admirable for the kind of trouble that is being treated, have the reverse effect in theso

CISCA

They cause discomfort, maybe ̈ ̈In": digestion. They may make the patient turn up his nose, because, bo can't stand them and never couta," and you cannot hope to do your patient good 11 he doesn't look forward to meallimes and eats as 126 as ho

Liia.

It is true that certain foodstuffs are onally digested. They make no murked desiand on the digestive organs. These ----can---- foods are small in number, but some .. There is another olde to

wwwww

Their Bearing on Health

by a PHYSICIAN

question of diot. You often hear

it said that "a little of what you fancy docs you good.”

If that extra pleca of pastry which you know spells danger, if that pork chop which you eat so heartily reminds you that you will pay for it later, don't put the blame on the fellow who Invented that saying. The fault is your OWII. Buch things are not for you.

Trouble has inevitably followed all who have taken up the slim- ming craze, by the cranky dlet. route. Many have ruined health and temper by taking foods that heartly

them: disagree with "others—by ̄ ̄ ̄eating Ill-balanced"

mcals.

Wise Slimming

A

DAMAGED and disorganised digestion admittedly is, an excellent method of slimming

if you are prepared to put up with ill-health afterwards. If you are not so prepared, then content yourself with eating rather less of everything, for in that way you can lose weight and at the same time keep at.

·

There is not the slightest doubt but that a well-mixed, that is to say varied, diet is the soundest.. It is belter.than adding concentrated vitamin and ather food constituents to your meals to- make up for denclencies.

Christinis will soon be with us again. beat possible. It is varied, it contains The fare brovided at this season is tho an Abundance or Treats feuit, May hd- vice la to hayah moderate amount of air of it, leaving mit only those things which you know, do not agree with you."

KIPPERS

by the HOME

kippers at bargain prices. The good are inexpensive enough. The cheapest ones are dear at any price.

ones

If I were judging kippers, I would dis- quality any which were too large, too dry, tos pale, or too hord. Plumpness is desir- able, but I have never yet tasted a good kipper ubavo medium size.

If your Ashmanger were testing a kip per, he would apply slight pressure to the flesh on the side where the backbone iles.

He would hope to find a fatly quality about it and a certain amount of "give." It felt as hard as a board, he would, I hope, write rude letters to the source of origin.

PAGE

COOK

I am not suggesting that you should spend your shopping time in prodding kippers. Nor is the fishmonger.

The eye should be able to detect that pleasant fat and oily quality and the rich, dark colour with a tinge of gold.

Now for the coolting. Hälf the charred kippers of this world are caused by people not realising that a well-cured kipper is ush half-cooked already. So spare the Küs,

If the fish is going to be cooked under the grill, let it lie skin side uppermost for a minute or so, then turn it over, put a dab of butter on it, and finish the cook- Ing in three or four minutes.

Squeeze a litle lemon juice on I just before serving,

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Telephone 30244

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Apurt from trying them, which is almost too easy, another way of cooking kippers is to put them in a frying pan, eaver them with milk and water in equal parts, lay a plate or saucepan Ild on top of them, and keep them on the dre until they Just come to the boil,

This is a good way of cooking them when you want to turn them into kipper toast, or combine them with eggs, as in the following recipe.

When the kippers have got cold take the flesh from the bones and take it with a fork.

For each kipper beat together an e and two tablespoonfuls of milk, stir the ash, and season with pepper,

in

Mell a knob of bulter in a saucepan, pour in the mixture and stir til l thickens:

For kipper toast, which makes on admirable savoury, put the faked sh into a saucepan with halt

a teaspoonful of chopped parsley, the same quantity of an- chovy essence, a squeeze of lemon juice, a seasoning of pepper, and a moistening of cream.

Make thoroughly hot and serve сп rounds of fried bread. Decorate with strips of tomato.

Sturdy, happy Babyhood

The foundations': of a robust

constitution are laid in the nursery. KEPLER' COD Liver Oil with MALT Extract, an easily digested food, will supply the vitamins and nutriment necessary to the formation of firm flesh and bone.

TRADE

KEPLER

COD

Liver, Oil with

MARK

MALT Extract

Bottles of two sinis from all Pharmacies and Storus

BURROUGHS WELLCOME &

(THE

WELLSDHE

FOUNDATION LTD. LONDOR. LONDON AND SHANGHAI

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