1937-02-17 — Page 2

OUT OF THE JAM POT

N

O homemaker who has a stock of home-made jams and preserves in the cup- board need rack her brains for something tempting and nourish- ing to serve for the sweet course or

for tea.

A Jam sweet or cakò will always prove popular, not only with

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

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

Now for a few ways of naing up the home-made-

Ja

Raspberry Roly-poły

Jam roly-poly will have a short

Ingredients-, self-rix- Ing tour, 2oz. shredded surt. jatie of spit, cold water to mi. four tablespoonfuls of

per Jarn,

Min topher Hour, anlt and shu-dded saidt, add sufficient cold water to inls to a stiff dor Roll am on a floured erd to inch thickness, anned with raspberry jam. La damp the edges and roll up pinching the ends To- gather

Place in plece of buttered

paper. and the It a realded

and floured cloth, Tie cach

end securely with tape and ix a safety

pin in the centre. Siemin for two hours or bell for 4 hours.

Raspberry & Coconut Pie

„Desireated éocomit nad raspberry Jam Havour this delightful and inex pensive pic.

Ingsl ent- oz, each margarine.

1.

And

ground rice. set-raising flour. Kugar, one egg, a lie milk, two table- spoonfuls raspberry Jam. two table- spoonfuls desiccated coconut.

Smear a ple dial with margarine. then spread it thickly with Jn.

Cream the margarine and sugar with a wooden spoon, beating until very creamy. Uren add the sieved ficur anil

QUESTIONS FOR WIVES

QUESTIONS

Make some suggestions for saving on

your laundry bill.

There is something which not only cleans windows ratis-

What is it? factorily but keeps away flies.

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

ANSWERS

These are more easily don't with t home when they red polled since they may be washout insely. Made up in coloured nena et palierned epitomber, they do and need aneb frequent washing as white damnak or light materials,

L'aran

1. Be table mals instead of table cloths.

Moltes a clean cloth with this and it will remove ali smears

Ze kod marka from your windows and will keep the firm away. Pallah therumschly with a zecond der, clean cloth,

fly Including few unusual ingrediente.

Chote raw apple, shredded

3. Car and havent pelery mine Interesting additing, Leuers if mini r

fresh and delicious parsley implet vinegar in your dressistam,'

Pour Une sumelinis Jute

IL

tacryon

ground rice.

A fancy cutter makes dainty tartlets.

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

puff pastry. Jam to taste, caster sugar. Fold the pastry into n bail, en roll out thinly on a floured boord.

Cui into large rounds with a ten plate, and place a tablespoonful of jam in the middle of each. Damp the edges with milk and sugar, and fold the pastry over to the

centre in a three cornered shape,

He likes to cat his jam by the spoonful,

Sur in the benten egt und alle milk.

Pour the mixture into the greased pie dish, and bake for from twenty to thirty minutes 10 a fairly hot oven. Regulo mark 6.

When coolted, cover the top with a Ittle warmed jam, and sprinkle with desiccated coconut.

Old-Fashioned Buns

hese morish raspberry buns pro cheap and satisfying, and the chlidren will vote them specially good.

mar-

Ingredients.-lb. flour, 3oz. garine, 30%. sugar, 1 teaspoonful of baking powder, one egs, half a lea spoonful of grated lemon rind, two Lablespoonfuls raspberry jam.

Rub the margarine into the flour,

·ndd the sugar and baking powder, then stir in the lemon rind, egg and sul Bcient milk to make a very stiff paste. Form into small balls, make a hole in the centre of each and fill with jamı. Cover the Jam with the paste, plaer on n greased baking un and bake for twenty minutes in a fairly hot oven. Popular Turnovers

Jam turnovers are quickly made wh pastry- from the left making.

overs

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 Arst essentials for benutifying 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

ร.

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 illness of any description.

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

AT night your treatment should be more serious. You can 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 akin food, which is absorbed by the pores, and helps to "round out" those Loo-thin contours,

IF your skin has aged during illness, and it can, a hormone cream will assist in giving you back those years lost in

n few weeks..

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

COMING SOON TO THE

ALHAMBRA

JANE WITHERS In her latest musicomedy show ? "CAN THIS BE DIXIE ?" with Slim Summervilla'& others

Pinch together and twist the corners, then brush over with milk and sugar and place on a greased baking

thi

Bake in a hot oven, Regulo mark B, for from ten to fifteen minutes.

Jum torts are always popular at ten- time. To make them you need lb. short crust and any chosen jam.

Mix a pinch of salt and teaspoon- ful of baking powder with lb. plain flour, rub in 4oz. margarine or lard, then add enough cold water to form a still paste. Roll out, and cut into rounds with a fancy cuiter.

Line sotme small patty Wins, pre- vlously greased, with the pastry, prick the centre with a fork, then spread a good layer of jam over the pastry.

Inke in a hot oven for 25 minutes,

Rice and Red Currant

This milk pudding will be sure of a welcome.

Ingredients--or rice, 1 pint milk, 20% sugar, 2 tablespoonfuls red currant Jani

Simmer the rice in the milk and sugar untü tender, then pour into a greased pie dish and bake slowly for 1 hours

Remove from the oven, sprend tho top with the warmed jam, then retuZTI to the heat for a few minutes.

Sweet Sauce

Jam auct is excellent for serving with a plain sunt pudding.

Putnint water, 3 heaped table- spoonfuls of jam 18to a sinal pan, add sugar to taste,, and a few drops of lemon juice. Hent gently for a few minutes.

Thest hormone creams are now made in varying strengths-one tori 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.

You can test it by the texture of the skin, and the healthful, smooth appearance of it.

.

A

A FEW weeks in hed often mars the facial contours.

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 trom the centre base of the throat and working upward and outward to the cheek.

Then pinch the face between the first Anger 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 morn- ing massage again, pat briskly with astringent lotion to tighten the skin.

*

PERHAPS the hands and feet are the only points of femin- ino interest to beautify with convalescence. They be- come so white and fragile..

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

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

DEWAR'S WHITE LABEL WHISKY

YEAR IN. YEAR OUT,

IT NEVER

VARIES.

In the SOUP!

WE

are always rending ubout various garnishes for soups (and in spite of warmer weather approach- ing there is no reason why we should banish soups from our meals), but very often no directions MrC 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 garnishes. The croutons 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 soup.

Fried Potato Croutons

N

so well known, but almost nicer. arc thesc. Cut the raw potatoes into cubes of an eighth of an inch sides about (this is the size, too, of the usual bread crouton), throw them into cold water as they are done, then drain

cloth. them and dry them in a

A quarter of an hour before you want them, heat your clarified butter (it should be enough to come about hall-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

MIESE make a delicious and most unusual garnish for thickish-thin soup, like tomato. Use a special vegetable cutter to cut the raw potato into little bilis, put them Into a saucepan, just cover them with cold salted water, bring quickly to the bell and cook them very slowly and carefully for about ten minutes, so that they keep their shape and do not, mush. 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 cooking.

Cheese Pastry Straws

THESE maiso 11 original

THE

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

the kind

Diablotins

USE these with clear coup. Cut a small long roli (0% enlled batons) into thin slices and spread on each a mixture of thick Bechamel--or-white--sauce and grated cheese (preferably Gruyere) seasoned with cayenne pepper. Pile up this mixture little mound and let it brown in the oven before handing separately with the soup.

Baked.Peas

C

not peas at all, THESE are

but a name for a Hun- garian garnish which is worth know- ing as a substitute for fried bread or potato croutons, Mix break- fastcupful of

flour with a beat

a beaten ege and two tablespoonfuls of sour cream and season it with

salt. Now get plenty of hot fat or oil, and when it is smoking press the mixture through colander so that it falls into the fat in little round halls the size of small peas. Do not put in too many at once 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, hot in the soup.

Royale

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

se

Easy Teething.

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 allay 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 steep well at night. I gave irer Baby's Own Tablets with fine results. Now she is a healthy child and I

mothmend the Tablets to other

writes. Mrs. Peter Verte- feuille, of 81, Main Street, Williman tic, U.S.A.

Baby's Own Tablets also correct Infantile indigestion, constipation; colle, cool feverishness. shock diarchoan, relieve croup and colds, expel worms. Of chemists overy- where,

Baby's Own Tablets.

1

THE HONGKONG TELEGRAPH, WEDNESDAY, FEBRUARY 17, 1937.

K201

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

4

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. Odol Mouthwash, strongly germicidal, protects your mouth and throat and makes your breath sweet and fragrant.

Odol

ODOJ/adol

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Kathleen Long. Piano and Boyd Neel Orchestra.

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