1938-01-17 — Page 25

Three

smart

girls do

housework

Just to prove to you that there's no need to let yourself look dowdy on the days you stay in and do a bit of work around the house. No reason why overalls shouldn't be pretty as well as practical. Choose bright colours rather than chintzy patterns, keep the cut trim, and not sloppy, and if unexpected callers drop in you'll be well dressed to meet them.

Drawn

by ROBB

.YOU'LL FIND IT EASY 10 relax after a hard morning's work in thus trouser suit. The slacks are made of mulberry coloured face cloth, Tailored, tum, with narrow tum-ups, Cont (ent like a Victonan's smoking, jacket) is in grass-green corduroy, faced with big revers, cuffed and belted with mulberry-green and mulberry scarf tucks in round the ne

AN ARTIST'S SMOCK

ways becoming. Bor- row the iden und em- brolder on it by having

made in creasc- resisting linen, bright butcher blue, and put the anckhig round the Iup and incing down the front (11 crimson. Keep the sleeves wide to let them turn up casily and tie the kerchief round your head be- fore TOR Jit

the smock on; it will save your curls. +

YOU WILL LOOK SOPHISTICATED even

when you're brushing the floor in this all-over coat in

Halibut Recipas

TALIBUT is at its best just now.

Hin order to make sure that all the

delicato lavouring juices are relained" In cooking this dah. bake it in

tightly-covercú causerole.

To make halibut en casserole put“ ozs butter into a casserole, and, Theat over a low gan jet. When hot,, Tada 2 onluns, chopped ninety, and fry. gently to a golden brown. Add n. Dessertspoon

and chopped parsley, popper and salt to laste. Put a thick. lice of Halibut on top and fry ilgi:tly, on both sides (about five minutes in- all)

Around the halibut arrange 4-5 to•• +matees, cut in halves, with a stash of +pepper and knit on each hall; pui* one or two dabs of butter on top of the hallbut, and your alsout

milk in the casserole. Do not uzo too much muk, an a foir atmount of multure comes from the fish. Caver tightly, and cook in a moderate ove til the fish is tender, when tried with, a fark. The time will depend on the thickness of the fall. Serve from the↓ casserole.

FHalibut au Vin Iane

Thin may seem a more expensive way of cooking halibut, but is od

used battle of white wine can be *several tumes, so is not really an *extravagance.

Cut a good-sized silca of halibut into 4 pieces, and place bi a casserole with 12 oza butter cut into small pieces. Sprinkle with salt and pepper, and a dash of paprika, aud just cover wi white wine, anul a very little water. Cover closely, and rauk till tender. Take out fish, place on a dish, and krep hot,

Into the Itquor air the beaten yolkst of 2 vres, and a nut of butter, And+ mall teaspoon chopped paralny, und reheal. Just, before serving stir in the julee of a lemon. Do not relient, at-1 ier adding the lemon juice, a tists** would cause, the eggs lá eurdle. Pour) the sauce quickly over the Inkbut ana, serve at ones.

What do you do

when he's late for lunch?

TN one house I know they use a war time àir raid rattle to an-

I out to use wettle as a tune or about 100 yua

which makes sure that father hears. Sometimes he comes in (if he happens to have finished what he's doing or is particularly Thungry).

More often he waits for five or ten minutes, knowing per- fectly well that the air raid signal has been given early just to lure him in on time. I guess this kind of thing happens in a good many families,

They Like to take it Easy

FRANKLY, Mrs. Smith, most men can't understand why

five minutes this way or that should make such a lot of difference to a meal. For one thing they like to relax at home, and that alone makes them unwilling to be regimented into cat- ing by the stop-watch.

amber-yellow tussore likel DESSERT

ton the left). It buttons all

the way down with nigger-

ingde its

heavier

brown wooden buttons (so DHUBARB, which has it's-asy-to-slip-on-over-any appearance in the shops, can be dress), and collar, cuffs and used in a variety of ways, and is a packets are faced with nig- welcome change from the ger-brown velveteen

to fare of which we have grown a little match the sash, Turban is tired. Also it is excellent as a blood in nigger-brown, too.

purifier. Rhubarb Betty

BITS TO CUT OUT

Chestnuts v. Moths

on a

the putting in

nage and onion fuls of custor sugar and the thin rind stuffing (which goes in the inside and juice of half a lemon.

Four

quart of boiling

chlidren call them you will keep your bird a good leave until cold. It's a fine thirst- conkers) in the early autumn when shape. Also the stuffing will be quencher, as well na being good for you go on country walks, and put easy to get at and won't spread about you if you have a cold. them in your drawers and ward- loosely in the body. robes. They will keep your furs

COLLECT home chestnuts of these birds and not in the neck) water cover with a clean cloth and

and clothes free from the moth. Bost Barley Water Stuffing

goose

Set Up Shoulders

DON'T

SILK shoulder straps some- ON'T boil the barley if

slip about; it you want really deli- they do replace them with velvet the velvet

times

IF you stuff the top part clous burley water. Take our table ribbon straps, putting

of the body of a duck or spoonfuls of pearl barley and put plle next the skin. Then they'll stay with stale bread before in a heated jug with two tablespoon- put.

Nut Sandwich

FOR nut sandwiches any kind of nuts can be used. They should

be toasted for a few minutes in the oven, or in front of the fire, and then chopped rather small.

Mix them with a little clotted or whipped cream and season to taste. made elthor The mixture may be sweet or, savoury. Then put a thick layer of this inside a finger-shaped plece of pastry.

For sweet sandwiches gingerbread or any other plain cako may be used Instead of the pastry, and howey can be substituted for the cream.

D. M.

$1 TIFFINS

at-

Jimmy's

Also A China Bldg., Hongkong.

la Carte

Hankow Rd., Kowloon, ...,

3 cups of rhubarb, cut into inches;

1 cup caster sugar:

A little cinnamon and nutmeg;

Rind and juice of 1 lemon;

Grated rind of orange:

2 cups of white breadcrumbs:

tablespoons of butter;

cup of water;

Add crumbs to melted

butter.

Mix lemon and orange rind, sugar

and spice together. Cover the bot-

are

And besides, most of their meals Caten in restaurants. When Mr. Smith, for instance, goes to lunch at the grill round the corner he doesn't ring up first to say, “I'll be Ave minutes late to-day, so keep the food hot."

When he goes out dancing In the evening he doesn't expect the fish will be cold just because he immediately the soup was finished. look Mrs. Smith on the dance floor So why, he thinks, does it have to happen at home?

And lie's right. There's 110 reason for it at all. Meet Mr. H. Mallet, who's in charge of the Culi- nary Theatre at the current Caterers Exhibition at Olympia. He's also chief chef in the big new Earl's Court building.

Mr. Mallet has a home of his own, and he never eats cold food there, never even uses one of thos electric hot plates,

tom of a fireproof dish with quarter This is how of the crumbs, then with half of the

rhubarb.

Sprinkle with the sugar and spice he does It

NOR does he half cook the

mixture, then with another quarter. of the

with re- crumbs. Cover

food and then finish it off at mainder of the rhubarb, then with remainder of the sugar

nice the very last moment. All he usen and spice mixture, Mix lemon juice and water is hot fireclay bricks and thick china

together

and sprinkle over, then cover with remainder of the crumbs. Cover closely, bake 45 minutes in moderate oven, then uncover brown quickly, serve with cream custard sauce,

Rhubarb Custard Ple

2 cups rhubarb;

2 level tablespoonfuls cornflour;

1 cup boiling water;

teaspoonful salt;

1ers:

2 tablespoonfuls cold water;

1 cupful sugar:

reclay turcens

Here's how it works. In with put a the roast in the oven you number of ordinary builders bricks and

and niso one of these fireproof or earthenware

the turcens. When Joint is finished, put it in the tureen, which by then will be quite hot.

Shorterust pastry (about 6 oz.) Moisten the cornflour with the cold

Then take the bricks out of metal the oven and put them on a tray. (Cover the tray with paper Then put the first for protection.) tureen on the bricks.

Nothing expensive or unpractical about this. Mr. Mallet uses the method in his own home. One time when he was living in a house in which the dining-room and kitchen water, then add the boiling water were at different ends of a long pas- and cook until it thickens, Add sage he had the fish and the meat rhubarb, chopped very finely, and course (on bricks) brought in to- stir till it boils. Cover, and allow gether. to cool. Line a deep ple-plate with shortcrust.

Bent the ogg till light and frothy, add sugar and salt, Add to rhubarb mixture and pour into pic-plate. Bake til crust is cooked about half an hour. The white of egg will rise on top and brown like custard so the lighter it is beaten the better.

Rhubarb Straws

Shortcrust pastry: Rhubarb;

Sugar.

the And when they started on meat It was beautifully hot.

J. F.

Rhubarb Trife.

1 lb rhubarb;

6 macaroons;

1⁄4 lb mugar!

Strip lemon rind;

1 dessertspoonful cornflour;

1⁄2 pint of milk;

Cochinen).

Crumble the macaroons over the bottom of a glass dish. Stew the Roll out the pastry very thinly and rhubarb with the sugar and lemon cut into strips of 4 Inn by 21⁄2 Ins, rind. When cool, pour it over the Cut the rhubarb Into 3 Ins lengths. macaroon crumbs. Make a custard Lay a length on to a strip of pas-of the egg, milk, and cornflour, try, dredge thickly with sugar, damp sweeten to taste, and leave to cool. the edges of the pastry, roll up, and Pour it over the rhubarb in spoon. Jay the rolls on a greased tin. "Brushfuls and leave till set. A little enster over tops of rolls with water, dredge | sugar, coloured with cochineal with sugar, and bake in quick oven makes a pretty garnish on top, 20 minutes. :

Isobel

THE HONGKONG Telegraph, MONDAY, JANUARY 17, 1988.

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