1937-02-27 — Page 22

THE HONGKONG TELEGRAPH, SATURDAY, FEBRUARY 27, 1937.“

Be

your own Fashion Expert

HOW to KNOW

your

Plan of life for a

STUFFS 3-MONTHS OLD

T'S easy to be well-dressed if you can have your clothes, designed and made by the first-class fashion houses.

But if you're planning your wardrobe your- selt you have a lot to learn before you can produce their effects of style and smartness.

First of all you must understand the basis of fashion-materials. Every season brings out sheaves of new fabrics; you must know which

which will wear to choose among them which is the most suitable to use for different cuts and designs. which will keep its shape.

Test it this Way

FA FABRICS you'll be looking through now are the woollens and suitings for dresses, overcoats. sults, tailormades. Suitings are in a class by theniselyes; you will use them for strictly tailored suits and coats.

You need a material with a strong, close, heavy surface which will keep its shape and line, stand up to bad weather, and show off the cut of the suit. Choose a cloth that might be used for a man's suit and you can't go far wrong.

Here are few tests you con apply to make certain you - are getting what you want. Suppose, you are choosing stuff for a suit you'll be wearing every day

Hold a length of the material up to the light; the transparency will show you the looseness of the weave. Inndle the stuff and avoid the very loose-mesh fabrics, they will quickly loose their shape.

Then pull a thread out of the width of the fabric (better do this with a small pattern, or you'll be rather unpopular in the shop) and

how tightly cach see

thread is twisted. The tighter it is, the harder to unravel, the more likely It will be to keep its shape, because the threads will go buck after stretching.

Silk lining Helps

IF you're buying

frock, treat yourself to

for

one of the

new rough. pebbly or patterned woollens, and face the fact that they are bound to stretch a bit. One invaluable rule for helping dresses keep their shape is lo line the skirt with a band of, say, jap sile, cut lengthways, reaching about

half-way down the skirt. This takes the pressure when you sit pr bend.

Another good tip is to put aj small silken hem round the skirts of frocks made of very soft materials, such as angora, to prevent them clinging to the calf of your leg.

Always line conts with a heavy silk to make them hang well.

Sometimes good material the rather woolly-looking scrt-dults up and looks shabby when you've! been wearing it for about n fort- i night. That needn't discourage you -wear it for another fortnight and you'll find it looks quite all right again.

When buying Silk

VOU CRM apply some of these ruies to silks. Make up your mind whether you want real silk or artificial. When you're buying silk handle it well. Real silk feels soft and warm in the hand, and has a faint squeak when

rub it together. It you

should hardly crease at all.

Rub it up in, your fingers; If it's crisp and has a faint shine, you'll know that it's loaded, won't wash -well,

There's an easy way of telling the quality of artifelul, alle?' takë a plece in your hands and pull it both ways. Tho threnda should hardly move, and what movement there is should be even.

Stuff that pulls badly one way will obviously stretch in wearing.

Lucy Milner

WHEN AT HOME

...**** The

Hongkong Telegraph.

MAY BE PURCHASED

AT

SELFRIDGE'S

MENU

Rabbit Ple

Stuffed Pancakes

Savoury Cream Cheese

A

BABY

VERAGE weight at 12th week, 12 pounds; average height, 24 inches; average gain in weight per week, 6 ounces. DIET

Five feeds a day at four-hourly intervals, Usual hours 6 a... 10 an., 2 p.m., 0 p.m. and 10 p.m. Quantity of food goes by baby's weight. Give 2% times it baby's poundage in liquid ounces. Thus 12 pound baby requires 12 x 2%-or 30 liquid ounces of food over the live foods.

To make modified cow's milk for 114 three-months old baby take thmes boiled milk to one of bolled water. To that add one level tea- spoonful of pure granulated sugar lo each pound of weight. Thus for 12-pounds baby give: 18 ounces milk, 12 ounces water and 12 level fea spoonfuls of sugar,

Also needed: Three drops concen- Trate flsh liver oil and three tea- spoonfuls of dlluted and sweetened orange or tomato julee. Give this during waking interval between 3 pan. and 6 pm. feeds.

THE pic is made with rabbit:

and pickled pork, and very good, too.

can

The pancakes

be made (very thin) before the meal, andi each one rolled up and stuffed either with jam or fruit purce or

some of the mince-meal that may 'be over from Christmas. Keep

them hot in the oven and at the last moment powder them with

SLEEP

Requires nineteen hours out of the twenty-four. Should be awake and not crying for at least two hours. CLOTHES

Three layers of fine wool- or fine silk and wool materials not longer than 10 inches. Vest, simple pet- ticoat and

woollen gown. Long bootees and light woollen suit for out of doers.

HYGIENE

Clothes should be washed every other day. Ten napkins during the average twenty-four hours is the requirement.

FRESH AIR

Cold dry air is the mest healthy for tiny babies. Keep indoors in warm but fully ventilated room dur- Ing heavy rain or fog. EXERCISE

Should be allowed to kick with vest and punts on before bath time and during afternoon for twenty minules at least."

Have you ever tasted .. CELERIAC?

The

NURSERY

and the KITCHEN

By

Ambrose Heath

ARAH sald: "I wonder how many mothers are always racking their brains to find something specially ex- elling for the nursery; how to dis guise rice pudding or lapioen pudding and to make the children's dishes more interesting and amusing. I cx- pect most of 'em give it up after a blt (and go on dishing up the same things day after day. Couldn't you help them with a few muggestions, Mr. Heath?"

So this is what we selected together as a few tips.

Tapioca Apples

TOOK three tablespoonfuls of

Coo

large tapioca in a pint of milk with a flavouring of the yellow part of a lemon peel for three or four hours, using a double saucepan possible.

Take half a dozen medium-sized cooking apples, pare and core them and cut them In quarters, and stew them in little syrup. When they and the taploca are done, put half the taploca in a direproof glass dish, then add half the apple, then the other half of the tapioen, · the other half of apple, and cover with a good Juyer of apricot jam. Put in the oven for 20 minutes, and it is rendy. Chocolate Junket

of of

put into a saucepan a pint of milk, two ounces sugar, and a quarter of a pound grated chocolate. Stir this mixture over a low itre until it is luke-warm, dnd then add two tablespoonfuls of rennet and If you like a touch o! vanilla essence. If the chocolate is vanilla-flavoured, leave this out). Let the junkel set in a glass dish, and decorate it perhaps with little blobs of whipped cream.

Caramel Rice

INTO a double saucepan put

two ounces of Carolina rice

with a pint of milk and the finely grated rind of lemon, and let it cook until all the milk is absorbed, which will take about two hours on a very alow fire. Then let it cool just a little and add two beaten eggs and sugar to taste.

Meanwhile have ready a caramel mixture, made by cooking two ounces of loat sugar with about two table- spoonfuls of water until the sugar is a golden brown and not too dark. Roll this carmel round the sides and bottom of a tin dish so that it is coated all over and quite hard. Now put in the rice mixture, cover with a greased Dirce- paper and steam gently for quarters of an hour. Then turn

ASK your greengrocer about it. Celeriac is a root vegetable without and serve.

a subtle flavour rather like celery, but it has the advantage of never being stringy. It is very good seryed with roast meat or chicken.

Brush and wash the roots (they cost about threepence each); peel them and cut up into fairly small pieces, not more than half an inch thick. As you do this be careful to cut out the browny pieces you will find, rather like the eyes in potatoes. Soak the pieces for an hour in cold water.

Then put them into an enamel or carthenware saucepan

Alled

it

If you want it cold, let the tin cool olle before you turn the mould out. Strawberries and Cream

WILATI In W

winter-time? Here is an ingenicus sub- Chop up some bananas, ripe

stitute. ones, about half a dozen, and put

them-into-a basin with a good-cover-. ing of strawberry jam. Make a puree of them and spread it in dish. Cover with a gill of whipped cream.

fine caster sugar or with icing with boiling water flavoured with Two Leek Dishes Cold Chocolate Custard sugar and pass them quickly under

the grill. You may have a jam sauce or white wine sauce with them if you wish.

The cream checac is made savoury by being beaten up be-

with, say, forehand

chopped parsicy and a tiny fraction of very finely minced onion, or with a judicious addition of mixed herbs.

arc

salt, and boil til they which will take at least an hour. Then drain, preserving the water

for soup.

Press the vegetable through ✡ sleve with 1 wooden Броол or vegetable presser. Put the celeriac. back into the saucepan, keeping the} flame very low, add salt and pepper and quite a bit of butter to taste. Add as much cream as you can spare, falling that milk or bechamel

sauce.

The water celeriac has been bolled in, with eclery or onlons or carrots, makes the foundation, for a delicious soup.

4 Questions for Wives

1. What is the secret of making good mint sauce?

2. What are the essentials of a good larder?

3.

How can you prevent baked custards from curdling or

becoming watery?

4. Suggest some uses for empty jam jars.

ANSWERS

1. More mini thon vinegar. Most people serve it the other way about. Be lavish with your mint and with the sugar. To sprinkle the mint with a little castor sugar helps the chopping.

2. Your larder should face north and must be directly ven- tilated from the outside air. It should be atted with a wire gauze window; shelves ure oest made of marble, stone, slate, or any other cold material,

3. Place the piedish which the custard is prepared in a baking tin quarter filled with cold water. It you bake the custard in this instead of directly on an oven shelf, it will not become watery or curdle.

4. The modern jam jar with screw or patent top serves many good uses.

The larger glass varieties are ideal for stores of sugar, tea, coffee, rice; the smaller ones for herbs seasonings, or for first aid items: bandages, safety pins, boracle crystals. A large stone for will hold your supply of soda er soap-ilakes, or lan handy receptacle for floor cloths or brushes.

REAL BRITISH STEEL

Owners of Houses or Ships requiring good British Steel for constructional uso are invited to inspect our large stocks.

E. HING & COMPANY Motal Merchants & Ship Chandlers

20, Wing Woo Street.

Tel. 20040.

Lecks au gratin

Cut up a pound and a half of the while part of some locks in rounds about half an inch thick, and cook them for quarter of an hour in bolling salted water. Drain them care- fully and thoroughly, mix them with three-quarters of a pint of Bechamel Sauce, scason them, put the lid on the pan,. and let them cook gently for half an hour.

Then pour them into a shal- low fireproof dish, sprinkle over them some โรง white breadcrumbs, dot them with butter, and let the dish brown in the oven for about twenty minutes.

Leek Salad

It is not generally known that lecks make quite a good sind. For this small lecks should be used, and their white part only. But they should not be cut up: just cooked whole in bolling salted water for half an hour.

They should then be drained, arranged In their dish when cold, and dressed with ordin- ory French dressing or a dress- ing or a dressing composed of all and vinegar (three parts oll, one part vinegar), salt, pepper, and chopped capers, chives, chervil, and parsley.

A. H.

it

A BROKEN DOWN SYSTEM, This is cadition (or disease) to which namos are given but faw really understand is simply weakntasma break down az it were, of the vital forces that sustain the system, No matter what may be its causes (they are almost numberious), ila symptoms are sinch the xumDA | the more promising being sleeplessneat, KZSINÓ of prostration or weariness," depression of apicits and want of energy for all the ordinary affairs of life. Now, whai siamo la essential tis *li auch cases in increased vilaljiy vigour, vital trength and energy to throw off these morbtá feelings, and as night succeeds the day this may be more certality accured by a course of. THE NEW FRENCH ŘEMEDY.

DISS

ISSOLVE six ounces oľ chocolate in a pint and a half of milk, sweeten to taste, bring to the boil and ball for five minutes, being careful that it does not burn. Let it then get practically cold und and the add the yolks of five cHRS white of one beaten together. Butter mould, pour in the mixture und steam for an hour.

Turn out when it is culd, and de- corate it if you like with splintered

Serve blanched almonds.

u cold creamy chocolale sauce with it if you

care to,

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Does YOUR BABY Cry?

of

Your baby does not cry for fun. It is his only way telling you that something is wrong. Colic, indiges- tion, sour stomach, diarrhea and constipation are a few of the minor ailments that may upset your child's system and spoil his disposition. Castoria is the medi- cine prepared especially for these simple children's ailments, so do not experiment with strong, harsh remedies intended for adults. Use only Cas- toria. Your child will love its pleasant caste and there are no harmful after-effects.

CASTORIA

The medicine mado especially for children

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