1937-03-24 — Page 2

E

CORONATION SAMPLER

Do it in

it in gay

gay colours-maybe you could an attractive firescreen

work it

VERY good little girl. used to spend part of each day sitting at the sampler.

Nowadays samplers are more fun. There's less business about getting down a record of all the embroidery you know.

Mary Jane to-day can choose or invent her own pattern, and here's a suggestion that will ye- mind her of the Coronation when she's an old woman.

Ways of doing it

GRANDMAMA no doubt

would have worked it OH fine linen, counting the threds, and she'd have known all kinds of infriente stitches. And it would have taken her

nges.

But if Mary Jane wants quickest and most effective re- sults she will pick one of two

ways.

She may ninke a rral to- frame-hang-up sampler, worked in silk on luckaback.

For this the background should be left plain and the picture part filled in with crusa stitch. (Always minding, Mary Jang, that the crossings go over the same way-all the verticals first, or all the horizontais).

Or the design can be done on a much larger senle in wont cross stitch on canvas for a fire seren, or something that needs a big panci.

Make it vivid

canvas is used, the whole turmed in vivid colour best. The background of the main picture could be white, and the border golden yellow.

Then the lettering would look nice stitched in red; the bunting dogs. soldiers and sailors in red," white and blue,

......

The crown and fees white. Just touch of green'for their olive branches and the little trees. The whole rounded off with blue elephants, red kangaroos, and a blue border.

And she could do it in a few weeks.

into up

GOD SAVE THE KING ANDQUEEN

"THE HONGKONG TELEGRAPH WEDNESDAY, MARCH 24, 199

A 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

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L

A

B C of Beauty

M STANDS for MOUTHS. Before making we see that your

mouth is a bone dry and then apply a cold cream foundation. Smooth on a litle lip rouge, powder pour tips and then give them the final touch of colour. Be sure to blend the colour well so that there'll be lipstick silhouette when you taugh with your head thrown back.

N STANDS for NAILS. If your nails are brittle and cuticles

unruly, put cuticle or olive oil on your fingertips when you po to bet and wear cotton gloves. Go over pointed nails cach day with an emery board ofter using the whitentig pencil. Then after each wash peitly smooth down the cuticles, and there won't be too much to do at the weekly manicure.

STANDS for OPEN PORES. Take to using a powder base and complexion milk cleansers, instead of creamp beauty alda. Sleep with your face masked in a pore cream that does good work. After cleansing your face shut up the pores with astringent. After hot water, take an icy-cold plunge and splash your face vigorously.

Can You Make-

ALMOND PIE?

INE a flat ple-plate with short-crust pastry and spread a thin layer of

raspberry jam over the bottom.

To make the filling beat together an ounce of butter, 4lb. of caster sugar and whisked egg, then stir in lb. of ground almonds and a dessert- spoonful of cornflour and beat into a smooth paste. Sprend this evenly over the pastry, sprinkle chopped almonds on top, and bake in a moderate oven for about half an hour, or until the pastry is browned and the filling firma.

"

Instead of the jam, a layer of sliced penches drained from their syrup can be put on the pastry before the almond mixture is added. If preferred, the pastry can be cut into small rounds and put into individual tartlet tins. Put a few currants at the bottom of each, add a spoonful of the almoral mixture, and sprinkle some desiccated coconut on top.

COUNT

THE

"TELEGRAPHS"

EVERYWHERE.

What shall we do with the

COLD CHICKEN is the last resort,

COLD CHICKEN?

·Chicken with Nouilles

I have found this a particularly

of a chleken.

1 seems, of most hotels and all luncheon baskets, and we should make a firm resolve never to admit it pleasure way of using up the remains to our own tables when there are so many attractive things we can do to Cut up the flesh into small pieces, St. Your rissoles, croquettes and anti fry them with a little butter and minces are common property. For a few peeled and sliced mushrooms.

us, something a little, original, or' at Season with salt, pepper, a touch of any rate uncommon; of which here nutmeg and cayenne pepper. Drain are a few examples: :

them, keep them warm, and add a cupful of cream to the butter in which they have been fried.

Chicken a la King

Make a roux with a tablespoonful-Meanwhile bail soma

nouilles and-a-half of butter, and just a trifle (noodles), and when they are done more flour. Then make this into a put them into a shallow fireproof sauce, by the addition of a breakfast (lish, put the pieces of chicken and cupful of chicken stock and boiled mushroom in the middle, and pour milk, half and half. Now, add a fill the cream sauce over all. Sprinkle of cream, stirring all the time, and with grated Parmesan cheese and bring to the boll.

brown quickly in the oven or under

* To this sauce ádd salt, twò table, the grill. spoonfuls of butter in small pleees, a

'Some may like a touch of onion to breakfastcupful of cold boiled

be cooked with the mushrooms, und chicken, cut in thin strips, half a cup there are those who like to add a of lightly fried sliced mushrooms, and small tin of shrimps to the chicken

a quarter of a cup of tinned pimentos mixture. And very good it is, 100! also cut in thin strips.

Bring to the boil again, iake quick-

ly off the fire, and bind with the yolk. of an EK

Chicken Pie

This is a good way of using up the longer without boiling, so that the whiteness of the meat is not neces- Cook a few minutes legs of a chicken, for in the ple the

row flavour of the egg disappears.

sary,

Cut the meat off the bones, re- moving any skin and gristle,' and cut it into small pieces. Cut up two or three ounces of lean ham into small cubes, haril-boil two or three 91983,

and fry very lightly half a dozen

mushrooms.

With the butter in which the mush- rooms have fried, make a little brown roux with about a teaspoonful of flour. Moisten this with the jelly, which you will fad under the dripping from the roasted chicken, Season diluted with a litte water. the liquid with salt, pepper, a spot of cayenne, and half a teaspoonful of Escomer's Robert Sauce, -

་

mushrooms, now cut in quarters, mix a seasoning of a little mixed spice, a good pinch of dried tarragon and a heaped teaspoonful of freshly chopped parsley. Cut the eggs cach into four, and arrange them on the bottom of the ple-dish. Mix the meat, &c., with the gravy, and fill the dish with this, covering with your best pastry.

With the chicken, tham cubes, and

Bake until the pastry is cooked. It is excelent hot, but when cold the gravy should be a thick jelly, which is almost nicer. The tarragon gives it a distinctive and delicious flavour,

makes your guests mad with Jealousy while the Robert Sauce adds just that spice of the unknown which

until they know the secret!

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THE IDEAL & SAFE WORM CURE.

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For enduring attractiveness

Throughout the day's most arduous engagements you can rely upon 'HAZELINE' SNOW" to maintain the youthful bloom of your skin and complexion. Its delicate fragrance and freedom from greasiness commend it, for day and evening use.

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THEY LOVE..AS AN EMPIRE ROCKS!

Intrigue... advan ture stirring ro- manca as Tyrone Powar (the scréén's now sensation makes love to beau- tiful Madeleine Carrolli

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BARTHOLOMEW at Tradition CARROLL

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