1937-05-05 — Page 14

THE HONGKONG TELEGRAPH WEDNESDAY, MAY 5, 1987.

Cakes & Pastries

for Tea

of salt, and cold water for mixing. Line a plate with the pastry. Trim the edge by pressing all round with a fork, prick the 'centro and spread with jam.

Roll out the triminings, cut into strips and twist, then place criss-cross over the ple. Bake in a hot oven for 20 minutes.

Tho.old custom of

dancing round the Maypole still lives In many parts of tho country..

MAY DAY Feastings

FROM

FROM time immemorial the first of May has been a day of rejoicing and feasting in Britain and over a large part of Europe.

It is chiefly in the West Country that traces of the old "junketings" survive. Old people still recall the days when early in the morning the young people of Devon- shiro went to the woods, where they cut down their Maypole and decked R with a garland, then bore it back with pories of flowers and sweet-smelling, herbs, to the green where later the old dances were performed.

"At Penzance," we read in the ancient records, "par- ties of youths and malteon went out 10 farmhouses carly in the day, there to partake of a beverage called Junket, made of raw milk and rennet (or running.' na It is there called), sweetened with sugar and a little cream added."

Cakes and..

old chronicler tells also of a "heavy country cake made of flour, etcain, sugar and currants," which

was enten on these occasions

to the accompaniment of liberal por tions of rum and milk.

Cornwall is one of the last fastnessCA of the old traditional May Day cere monies. Those arriving at a house with garlands of flowers with which to deck the home were rewarded with great bowls of junket and cream, Rometimes "Inced" . with brandy or port.

May Day was essentially the milk- maids' festivni, In many towns and villages the girls would lend their favourite

Cown Ruby, Sweetlips,

.. Then

& NOW!

An open jam tart is a family favourite.

Strawberry-with loops of garlands and Gweet herbs twined in their horns, through lie streets. This was a scene nat unknown to the London of those days.

Lancashire and Cheshire, Derbyshire and many parts of the North Midlands had similar traditional celebrations itown to the 70's and 80's of inst ccn-

Decorative Veils

THIB spring vells are purely decom

tive. Our artist has sketched a hat of the pill-box type that is Irimmed with a bunch of blue and white viclets set slightly to the side.

The accompanying vell is of a very Ano mesh and descends' midway be- tween brow and chin-very becoming to those who can't wear a brimless style.

The crowna of many hats are com. posed entirely of flowers, and, if you want to be really up to the minute arki "add-a-further gain note, pin a-large pasy to match at the right spot on the

lape) of your Lailor-made,

Another pretty iden tor dial- crowned models

Is to have a ban.

Цели cut very

low over the hair at the back, massed with tiny blossoms of rumbler roses of marguerite dalsies.

Muny vells are on clastic so that " they can be transferred from one hat to another useful on a momnling when -you can't-look-a-brave-now-day-fully.

In the face.

tury, but in every case, no matter how widely the local celebrations differed in cha- racter, junket was the sea- sonal dish in cottage aud in castle.

Junket, by a dozen differant names and made a dozen different ways, was known and mado from very ancient times, from Keht to the Shetlands.

From the simple milk, curdled with rennet and allowed to set overnight, 10 highly seasoned milk dishes. with wine and spices among the Ingredients,

Norwegian Custom

To this day in the far northern isles and in paris of Norway, the. May Day Junket is simply fresh milk yearned," or soured, by the addition of the julee of the graceful little streamside plant, the butterwort, and allowed to stand until firmly Get.

The modern dietitian would encourage the revival ofie Junketings of our ancestors, though he, like Cromwell, might consider brandy or rum condu- elve to a too enthusiastic celebration of the occasion.

Now, to celebrate this May Day of 1930, when hearts are light and gay with the coming of brighter weather, here is something new to make our pastry and cakes light, too.

is a mow-white vegetable int, made from pure vegetable oils-taste- less, odourless and perfectly digestible. It was aptly chrlatened Spry, because It is ready creamed, a point every busy cook will appreciate.

Just you try it!

Next, and equally important, Spry is n fat which can be used in every branch of cookery, as well as for cake and pastry making. For frying, bast- ing, baking, for puddings and ples, both sweet and savoury. But try n tin for yourself. There are two sizes, Bid. and 10.

An open Jam tart, with appetising criss-crosses of golden pastry, like the one illustrated, simply melts in your mouth, if made with Spry and cool hands.

Use..Goz. short crust pastry, made with Boz flour, 402. Spry, a good pinch

Custard Tart

Something else that's nice for Lea- a moriah custard tart.

Mako Boz short .crust pastry Cin- gredients as in the recipe for jam tartı, and line a sandwich Ula with this. Warm, ipt, milk and beati 2 ages and los Būgar. together slightly. Add n pinch of salt and the milk.

Pour all into the lued tin, first prick ing the pastry, to prevent it rising. prinkle with grated nutmeg and bake in a moderate oven for 40 minules.

Now some fairy enkes for Len. They will prove popular among the young folk.

Beat 2o2. Spry and Zoz, augar tó- 'gether, ndd a bentett egg gradually.

Slave 20%. flour and Röz comfour with 1 teaspoonful baking powder, and add to the creamy mixture. Add mill; until the mixture is fairly soft.

Brush small bun tins with melled Bpry, fill three-quarters full, and bake moderately for 10 minutos.

To make these caken extra nice for parties, cut off the tops when cool and put a spoonful of whipped cream on each cake, Then cut the tops in' half and replace to form wings.

8 D

DINNER

MENU

Fillets of Plaice, Meuniere

Boked Chicken and Curry Sauce

Boiled Rice

ALLOW

Mango Chutney

Fresh Fruit Salad

n filiet of plaice for each person. Cut small gashes in

the fish, rub in. salt, pepper, and the juice of half a lemon, and stand for 10 minutes. Then dip in milk, dredge with fiqur, and fry in butter.

Put in a hot dish, add the julee of

half a lemon to the butter in which

they were fried, a teaspoonful of chopped parsley, and heat thorough- ly before pouring over the fish.

a

Curry sauce odda flavour to bólied chicken. Peel and slice & onlons and 3 apples, cook in 3oz. of butter until tender, then add a good tablespoonful' of curry powder, mix |

well, and add a pint of the stock in which the chicken was cooked, Sur well and cook for 20 minutes, rub through a sieve, thicken I liked, and serve very hot.

For the fruit, make a syrup with Goz. of, caster sugar and a gill of water, pour over the fruit while hot. and leave to cool.

Tell me,

doctor.

what children are-

."You know

- always falling and cutting their knees and grazing their bands. I don't regard such things as trifles: I had a young brother who died of blood-poisoning. Tell me, is there no efficient antiseptic I can apply at once with per- fect confidence?”.

'Dettol' is such an antiseptic-dangerous only to germs. It is

a clean, pleasant fluid-non-polsonous and non-staining— highly efficient as a germ-killer. You can apply it freely (there are directions on every bottle). Remember, the smallest break in the skin is a wide-open gateway for the germs of septic infection. Disinfect cuts and

Use 'Deffol' prompfly scratches at once with 'Dettol The

In time of accident way to prevent blood-poisoning is to kill the germs that cause it.

Your Chemist has it.

DETTOL

TRADE MARK

DETTO

• THE MODERN ANTISEPTIC

RECKITT & SONS LTD. (PHARMACEUTICAL DEPT.), LONDON & HULL, ENGLAND

Agents: Imperial Chemical Industries (China) Ltd., Hong Kong.

IF

Meet the

MACARONI FAMILY

you want to meet all the mem- bers of this extensive family you must go to Soho. In the Italian shops there you will find all kinds of unexpected varieties, but in the big storen there are usually to be had nearly a dozen different varieties of macaroni, spaghetti, vermicelli and noodles, as well as letters, shells and stars for use in soup. Whalement

macaroni makes a change sometimes, and in varying the ways of cooking the paste, it is interesting to try dif ferent members of the tribe.

The secret of cooking all these varieties is to have your water salted and bolling hard, and so generous that the pieces of macaronlTM con al- most swim in it. Sodden macaronl is usually due to insuficient 'waler, so that the strands adhere to each other.

The Italians take endless trouble

with the sauces they servo to uke their staple food exciting. Try these with your next dish of spaghetti or macaroal.

Ham & Mushroom Sauce

Cook a cupful of chopped celery and a cupful of chopped onions in

11⁄2 cupculs of good stocit, and when tender add 4 cupful finely shredded ham and 40% of chopped cooked mushrooms. Season well, thicken if and necessary with a. little flour, pour over some cooked macaroni or spaghettl, and decorate with sliced hard-boiled egg and paprika. Horseradish Sauce

WATSON'S

Mix together a tablespoonful of sugar, a teaspoonful of dry mustard, 1 teaspoonful sait, a tablespoonful of vingår, 2 tablespoonfuls of tomato ketchup, a cupful of good stock, and

gill grated horseradish. Heat to gether, and pour over Boz, of ribbon macaroni that has been cooked, rinsed and drained. A. Bitle cream can be mixed with the macaroni be fore the sauce is added. Serve very hot with roast beef,

Spaghetti Souffle

is made by mixing about 6oz. of cooked spaghetti with a pint of tick

a grated onlon, a tablespoonful chopped parsley, salt and pepper, Cool, then fold in the stiffly whipped egg whites, pour into a greased dish,

white sauce. Add 5 beaten egg yolks,

and bake in a hot oven for about 20 minutes. Serve with mushroom or tomato sauce. More or less spaghetti can be used according to taste. Noodle Loaf

ure

Left-One of the hats designed by Eneley Securs for Queen Elizabeth. The tiny bonnet of palo blue felt slig close to the head. The bows and bands are of navy felt.

There is a Difference!

You can "chuck" the, dress that does not please - - - -

You cannot forget a permanent wave that is not satisfactory. Be sure,

of

In

Noodles

o dat edition macaroni, made with eggs. Mix to gelber pint cooked noodles, 11⁄2 gills fine breadcrumbs, 2 beaten eggs, a gill of grated cheese, 11⁄2 plnt cooked tomatoes, a tablespoonful of melted buiter, and seasonings of salt, pepper and made, mustard, Bake · in" a greased dish in a moderate oven for about thirty-five minutes, turn upside down and garnish with parsley.

Macaroni Fritters

are made by chopping some cooked macaroni and mixing it with thick white sauce. Flavour with grated cheese and tomato ketchup, make into fint cakes on a floured board. Brush with beaten egg, fry in boiling fat and drain. These can be used as a sweet If the cheese and ketchup

are omitted, the white sauce sweet- ened, and the fritters served with jam.

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THE IDEAL & SAFE WORM CURE

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