1937-02-17 — Page 14

OUT OF THE O

JAM POT

To homemaker who has a stock of home-made jama

N

and preserves in the cup- board need rack ker brains for something tempting and nourish- Ang to serve for the sweet course or

for tea,

A jam zweet or cake will always

prove popular, not only with

the children, but with the older members of the family,

Jam la economical: it adds flavour to plain puddings, and is excellent for health rensana, for we all know that children need extra mugar in winter.

Now for a few ways of using up the home-made Jatt.

Raspberry Roly-poly

Jam roly-poly will have a Ahort lic.

Ingredients. ib. nclf-rais- ing flour, 30%. afiredded suct. a pinch of salt, cold water to mix, four, tablespoonfuls of raspberry jam.

Mix together flour, salt and shredded suct, add sufficient cold water to mix to a st dough. Roll out on a floured board to inch thickness, spread with raspberry Jam....... then damp the edges and roll up, pinching the ends to. gether.

Place in a piece of buttered paper, and ile in a scalded

and floured cloth. Tle each

end securely with tape and fix a safety pin in the centre. Steam for two hour or boil for 14 hours.

Raspberry & Coconut Pie

Desiccated coconut and taspberry Jam. flavour this delightful and inex pensive pie.

Ingredients.-4 oz. cach margarine.

ground rier self-raising flour, and sugar, one egg, a little mülk, two table- spoonfuls raspberry jam, two table- spoonfuls desirented coconut.

Amear a pie dish with margarine, then spread it thickly with Jam,

Cream the margarine and sugar with a wooden spoon, beating uath very creamy, then add the stoved flour and

QUESTIONS FOR WIVES

QUESTIONS

1. Make some suggestions for saving on your laundry bill.

2. There is something which not only cleans, windows satis-

factorily but keeps away flies. What is it?

3. How can you impart unusual flavours to your salads?

ANSWERS

These are more envily sesit, with

t

1. Var table mais instead of table cloths.

• home when they get antied since they may be washed singly. Made up in coloured us or patterned eretunturs, they do not neet with frequent washing na white damask of light materials,

l'arain..

Malaten a clean cinth with this and it will remove all smear

and marks from your windows and will keep the tes away. Polish thoroughly

with a arent dry, clean clothy

3. lly including a few unusual agrediente.

Chopped a naple, abrecited modlilone, Lenses of mint p

carrot and chopped celery make interesting perairy Impart fresh and delicious flavour. Vse manetimes 1

vlargar in your dressing:a.

tarragon

.

A fancy cutter makes dainty tartlets.

Mrs. Bardell suggests how to make everyday puddings, pies and pastry extra tempting to the family sweet tooth.

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puff pastry, fam to taste, caster sugar. Fold the pastry into a ball, then roll out thinly on a floured board.

Cut into large rounds with a tea plate, and place a tablespoonful of jam in the middle of each. Damp the cuges with silk and sugar, and fold the pastry over to the contre in a three cornered shape.

He likes to cat his jam by the spoonful.

ground rice. Stir in the beaten egg and a Httle milk.

Pour the mixture into the grensed pic dish, and bake for from twenty to thirty minutes in a fairly hot oven. Regulo mark 5.

When cooked, cover the top with a ttle warmed Jam, and sprinkle with desiccated coconut.

Old-Fashioned Buns

These morish raspberry buns are cheap and satisfying, and the children will rote them specially good.

Ingredients.-15. flour, Joz, mar- Rarine, 3oz. suger, 1 teaspoonful of baking powder, one egg, half a tea spoonful of grated lemon rind, two tablespoonfuls raspberry jam.

Rub ho margarine into the flour, add the sugar and baking powder, then stir in the lemon rind, egg and sus fclent milk to make a very stiff paste. For into small balls, make a hole In the centre of each and fill with jam. Cover the Jam with the pante, place. on a greased baking tin and bake for twenty minutes in a fairly hot oven.

Popular Turnovers

Ja turnovers are quickly made from the left overs when pastry- makine.

Ingredients.Trimmings of rough

Convalescent Faces

MANY readers first write me when they are convalescent probably the only time in their lives they have a few hours in which to pay close attention to complexion troubles.

Convalescence is not the best time to make the acquaintance of your skin. It is likely to be pale, often sallow, with shadows beneath the eyes. *

But at least you begin with no illusions about its charm, and consequently, your care of it may be more exacting.

The first essentials for beautifying a convalescent skin are freshener, gentle exercise, and a careful diet.

All good facial treatments, at home or in Mayfair's exclusive salons, begin with cleansing and stimulating.

I

*

WANT you to try this ritual. Damp a pad of cottonwool in herbal skin tonic and apply cleansing cream to it. Smooth over face and throat. Remove. Then pat in more of the herbal tonic to stimulate facial circulation and close the pores so often opened by Hiness of any description.

In the morning follow this by a foundation cream. and whatever you use of make-up.

T night your treatment should be more serious. You can AT

take a choice of preparations, but unless you are prepared to use them regularly, and to apply the correct ones, you are going to be disappointed both in the treatment and the time given over to it.

If your face is thin and normally dry, you will benefit from an orange skin food, which is absorbed by the pores, and helps to "round out" those top-thin contours...

*

IF your skin has aged during illness, and it can, if hormone

cream will assist in giving you back those years lost in-

a few weeks.

Tho "ageing" is, after all, only temporary and premature, and so it can be persunded out of existence.

COMING SOON TO THE

ALHAMBRA

JANE WITHERS in her latest mdslcomedy, show ?

"CAN THIS BE DIXIE?" with Elina Bubimerville & others

Pinch Logether and twist the corriers, then brush over with milk and sugar and place on a greased baking Lin. Bake in a hot oven, Regulo mark

. for from ten to fifteen minutes.

Jam tarts are always popular at tea- (une.

To make them you need lb. short crust and any chosen jam.

Mix a pinch of salt and traspoon. ful of baking powder with b. plain flour, rub in dez, margarine or lard, then add enough cold water to form a xtlif paste. Roll out, and cut into rounds with a fancy cutter.

Line some small patty tins, pro viously greased, with the pastry, přick the centre with a fork, then spread a good layer of join over the pastry, .

Bake in a hot oven for 15 minutes.

Rice aud Red Currant

This milk pudding will be sure of à welcome.

Ingredients.-2oz. rice. 1 pint milk, 202, sugar, 2 tablespoonfuls red currant jam.

Bimmer the rice in the milk and sugar until tender, then pour into ņ greased ple dish and bake slowly for 14 hours.

Remove from the oven, spread the top with the warmed jam, then return to the heat for a low minutes.

Sweet Sauce

Jam sauce is excellent for serving with a plain suet pudding.

Putput water, 3 heaped, table- spoonfuls of jam into a email pan, add sugar to taste, and a few drops of lemon juice. Ical, gently for a few

minutes.

These hormone creams are now made in varying strengths-one for the forties, and one for the after-fifties.

*

IF the skin is sallow, a vitamin cream is essential for restor ing the natural vitality. A tired skin responds to the vitamin cream almost immediately.

In the SOUP!

WE

VE are always reading about various garnishes for soups (and in spite of wormer weather approach- ing there is no reason why we should banish soups from our meals), but very often no directions nro -given for their making. So, this week I am giving a few recipes for soup garnishes, which can be kept for reference.

Fried Bread Croutons

THIS is the most usual of all croutons garnishes. The should be all the same size, and cut from stale bread. And they should be fried in clarified butter. Put the butter in a frying-pan on a very moderate heat, and when the crou- tons are lightly browned on one side turn them over if they are not very small, or toss them about if they are little ones, so that they get a golden colour all over. When they are cooked pour off the fat and let them keep hot in the frying pan so that they are still hard when put into the

Fried Potato Croutons

soup.

NOT so well known, but

almost nicer, are these. Cut the raw, potatoes into cubes of about an eighth of an inch sides (this is the size, too, of the usual bread crouton), throw them into cold water as they are done, then drain A them and dry, them in a cloth. quarter of an hour before you want them, heat your clarified butter (it about should be enough to come half-way up the crouton). Put the croutons in, salt them very lightly and let them cook on a very slight heat, tossing them from time to time. They will get gradually golden and when done are crisp outside and soft inside.

Boiled Potato Balls

THESE make

TH

delicious and

most unusual garnish for tomato. a thiddish-thin soup, like Use a special vegetable cutter to cut put the raw potato into little balls, them into a saucepan, just 'cover them with cold salted water, bring quickly to the boil and cook them very slowly and carefully for about keep their ten minutes, so that they kerp shape and do not mash. Then pour the water away, and keep them hot on the side of the stove with the lid on, where they will just finish their coolting:

Cheeee Pastry Straws"

THESE make an original Make some puste garnish, flavoured with cheese and cayenne (as for cheese strawn), roll it out very thin and then cut it into little slicks about the size and length of an ordinary match. Fry these in deep fat and drain them well before using.

USE

Diablotina

SE these with clear soup. Cut a small long roll (of the kind called batons) into thin slices and spread on each a mixture of thick Bechamel or white BaLICO And grated cheese (preferably Gruyere), seasoned with cayenne pepper. Ple up. this mixture in`a iltile mound and let it brown in the oven before handing separately with the soup.

Baked Peas

THESE are not peas, at all, but a name for a Hun- garinn garnish which is worth know- ing as a substitute for fried bread or potato croutons. Mix a break- Instcupful of four with a beaten egg and two tablespoonfuls of sour cream and season it with salt. Now get plenty of hot fat or oll, and when it is smoking press the mixiure through colander so that it falls into the

a

You can test it by the texture of the skin, and the healthful, smooth fat in little round balls the size of appearance of it.

.

✰

small peas. Do not put in too many ut ones or the fat will cool and the "peas" become greasy. Take them out with a strainer when they are golden and hand them in separately, A not in the soup..

FEW weeks in bed often mars the facial contours. A

double chin results from dropped muscles more often than from superfluous flesh. But once the muscles are so weakened the flesh accumulates and forms the dreaded "double-chin" condition.

A reducing cream is most helpful in this respect, providing you are willing to spend minutes in massage. No use to thin the throat without firming the muscles.

First thrust the chin forward and slightly upward, then press deeply with the fingertips, beginning from the centre base of the throat and worlding upward and outward to the check.

Then pinch the face between the first finger and the thumb, working from the centre point of the chin, round the jaw-line up to the ear. In this way you will slenderise and prevent any suggestion of heaviness.

Then pat in the reducing cream and leave on overnight. In the mom- ing massage again, pat briskly with astringent lotion to tighten the skin.

Royale

WHEN we have been out to admired

those little pieces of custardy stuff which sometimes adorn clear soup. This is Royale, and is made thus. Beat up two whole eres and two yolks, add a gill of white stock and Beason with salt, pepper and a little nutmeg. Strain to a buttored shal- low dish, cover with buttered paper and let it bake in the oven in a stewpan of bolling water for twenty minutes. When the custard is cold cut it into cubes or other fancy shapes.

PERHAPS the hands and feet are the only points of femin- Easy Teething.

ine interest to beautify with convalescence. They be- come so whito and fragile.

•

-But avoid strong-growing cuticles over the period with regular applica- tions of a cuticle cream, and the moment you resume normal-tasks once more a hand-pack will help to keep the hunds pately lovely.

This hand-pack should be mixed with cold milk and left on the hands. for Afteen minutes before removing with tepid water.

DEWAR'S WHITE LABEL WHISKY

YEAR IN. YEAR OUT,

IT'

NEVER

VARIES.

There are few more trying times for a mother than when her child is teething. A simple and ready solu- tion to the fretting of both mother and child is to be found in Baby's Own Tablets, for these pleasant little tablets alloy the pains and assist the process of teething so quickly and easily as to seem almost-magical..

"My baby had a hard time

cutting her teeth. She was feverish and did not sleep well at night. I gave her Baby's Own Tablets with fine results. Now she is a healthy child and I recommend the Tablets to other mothers", writes Mrs. Peter Verte- feuille, of 81, Main Street, Willman- tle, US.A.

Baby's Own Tablots also correct infantile indigestion, constipation, colle cool feverishiness; check diarrhoco, relievo croup and colds,. expol worms. Of chemists every where

Baby's Own Tablets.

THE HONGKONG TELEGRAPH, WEDNESDAY, FEBRUARY 17, 1997,

༑

Is this YOUR baby?

Everybody loves a healthy, smiling baby. There is no reason why your baby should not be as attractive and lovable as the one in this picture. Health and happiness should be the birthright of every child but some parents unthinkingly neglect the simple ailments of childhood which may lead to more serious disorders. Castoria is made to correct colic, diarrhea, sour stomach, indigestion and constipation, Castoria tastes so good that your child will love to take it, Absolutely harmless, Castoria can be given safely to the smallest baby. Inexpensive, too, a bottle of Castoria con-

A

talas many doses. Use only Castoria, baby's. own medicine, the next time your child is ill,

CASTORIA

The medicine made especially for children

Fragrant Mouth

Use Odol Toothpaste and Odol Mouthwash regularly night and morning. They will add to your beauty and to the comfort of your mouth. Odol Toothpaste is world-famous for cleaning teeth- to perfection without damaging the delicate enamel. Qdol Mouthwash, strongly germicidal, protects your mouth and throat and makes your breath sweet and fragrant..

Odol

ODO adol

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