1938-01-19 — Page 2

H

A

Some Tasty

Ways

M

JAM, which can be treated in in-

HA

numerable ways and served at any meal, is never more appreciated than at this season of the year.

It is improved in tenderness and flavour if I is put into tepid milk and water to soak, and if a lo line oatmeal is added to the water in which it

It is bolled.

liere is a very appetising breakfast dlah now the mornings are chilly:- For each person allow a slice of hum and an egg.

Sonk the ham In a frying pan with bolling water for five minutes, your away the water, and for each slice drop in half a teaspoonful of butter.

Sprinkle with pepper, cook for from three to Ave minutes then turn the slices over. Have the eggs ready on and cook whisked, your them

Next cut gently for Ave minutes. into sections and turn, and cool for another three minutes or so.

The following makes an excellent supper dish:-Take some cold cooked ham, put through the mineer, make batter as for a Yorkshire pudding and mix the two. Pour into individual ensterale ins and bake in a quick oven for half an hour.

A Breakfast Dish

For a good breakfast or supper savoury put a tablespoonful of lean minced ham, the yolks of two hard- bolled eggs, and oz. of butter into busin. Work till well blended, and season with pepper. Prepare some buttered tunst, put the ham mixture on it, cover with more toast, cut into squares, and serve on a hot dish.

tam and egg pie is delicious hot or cold and is a splendid family dish. Line the pie dish with pastry, cut the ham into thin slices, and place it in the dish. Then add one or two eggs, not beaten, but the yolks merely plerced with a fork. Put another layer of pastry on top, and bake until nicely browned.

Ham fritters are easy to make and out of the ordinary. Cut sufficient, slices of ham, dip each into batter, and fry fat as for other savoury fritters.

American Baked Ham

Here is an American way of serv- ing baked ham-Take a good slice of meat. about half an inch thick, and rub it well, with a teaspoonful of mustard mixed with a tablespoonful of sugar.

Put in a covered dish and pour in cup of milk. Bake in a slow oven for 14 hours, basting frequently. More milk may be added if required.

For savoury patties line some putty tins with Baky crust, and fill with hum cut into small plecus.

Beat up a couple of eggs in a basin, adding halt a pint of milk, salt and pepper. Cover the meat with some of this. bake until set and well browned.

Ham balls are little trouble to prepare. Take 4 oz. of breadcrumbs and mix with 4 lb. of lean ham, chopped fine. Beat two eggs, add to the ham and form into balls with the *aid of a little flour, and then fry in

deep fat.

E. K. Y.

Zipp

up your coat collar

AND YOU'VE GOT A HOOD

MOTORING in winter is a

M

pretty chilly business. But this amooth camel-hair coat would keep you warm on the coldest day. Its wide shaped collar has á žipp along cach edge; pull your collar up, zipp it to- .gether, and you have a snug-

filling hood.

Same thing with the cuffs; they, too, turn over and zipp into cold-proof mitts.

Coat in belted with a broad

hand of nigger brown suede.

THE HONGKONG TELEGRAPH, WEDNESDAY, JANUARY 10, 1938..

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Make a change from the usual vegetables with these

WINTER SALADS

You may think when summer is done that that's the end of salads. But actually there are certain salads that belong exclusively to the winter, as you can't get their ingredients at any other time. One is even called "winter salad" and is made: by arranging slices of cooked beetroot, potato and celery in layers, seasoning them with salad dressing and sprinkling the top with parsley,

Another is made from sliced turnips garnished with beetroot, while spinach and chopped onion mixed with a tablespoonful of oil and a few drops of vinegar and garnished with hard-boiled egg is purifying to the blood as well as delicious. If preferred the puree can be poured into a mould and turned out when cold.

Face up

to your mirror

Beetroot is Important

DEETROOT plays a

part in winter salads both

large

as garnishing and as the main in- gredient. Brussels sprouts tossed in salad dressing-und--garnished-with beetroot, or cauliflower broken into sprays and treated in the same way, are both equally good.

One part onion and two parts beetroot sleed into vinegar is a good accompaniment to cold beef; mixed with shredded celery or horseradish, It makes a nice finish to a bread and theese meal.

Try this Idea

THE Belgians make a delicious salad from Brussels sprouts; bold potato, cauliflower, sliced beetroot and chopped upple. These are all mixed together with salad; dressing, and a small herring separat-

flavour.

USBANDS. and wives are said to get so useded into flakes is added to give it extra

Ho

to the sight of each other's faces that they don't notice them after the first six months. And it is certainly true that you don't see any changes

in a person you are with all the time; it is the friend who hasn't seen them lately who says, "But, my dear, she looks years old."

(Or so ill, or so unhappy, or something like that.)

You may not notice Them

+

Even though peas and beans are out of season, there is no reason why pea and bean salad should not be made, seeing that the tinned varieties are so good nowadays, Rub a bowl with garlic or onion, mix the peas and beans with two or three spoonfuls of dressing, season with pepper and sall and garnish with hard-boiled egg.

From America comes a cabbage

BEWARE of getting so familiar with your own face that salad. Shred the cabbage finely and you don't notice it any more. Possibly the way you pour over it a sauce made from Zoze of buiter, 1 gill of vinegar. 1. tea- looked when you were eighteen is imprinted on your mind, spoonful of sugar, salt and pepper to and when you look in your mirror you unconsciously miss taste. When cold quarter of a pint) out any lines or shadows that have crept in, and see your-of bream should be stirred in and the

cabbage served. self as you were.

But other people won't miss it now and cure yourself of it while them; you will do better to face there is still time.

the worst yourself and deal Know the Answers with it than to go on with falso self-confidence imagining you ASK yourself a few searching ques- [haven't changed,

tions. Is your make-up strong

You can make a change from boll- ed or fried fish by allowing it to get cold, chopping It coarsely and mixing with an equal quantity of chopped cabbage and celery, and seasoning it with dressing.

Hot for a Change

enough? Or have you just gone on The iden of having an unflatter- uaing the same powder and, lipstick

AND now, for those who do not that you decided on years ago? If

like cold food, here is a hot Ing mirror hung in cruel north so, experiment a bit, and see whether potuto salad. Bell and slice six or light is a good one when it comees a slightly darker powder wouldn't suit eight large potatoes and mix them to make-up. It may give you a few you better now.

with chopped onions while still hot. shocks, but it will

save you that New cyclamen lipsticks and rouge Put in the oven while you cut up suf- horrible moment when you catch go well with winter colours and are fielent bacon to fill a teacup and fry sight of yourself suddenly in a strange entler to wear than the acarlets of a light brown.

last summer.

Mix the bacon with the other in- and disillusioning glass.

Perhaps you have always thought gredients, add three tablespoonfuls of to your eyes did not need any eye-vinegar to the bacon fat, pour it over You might even go so far DS

block? But if your eyes look tired the salad and ent piping hot. take a good look at your face in

more easily nowadays, then you do one of those terrifying magnifying need mascara to give them the filu- hand mirrors. After that you will sion of brightness. And don't blench

can page-boy style (you know, with feel you know all there is to be at the thought of having to create long ends turned in at the nape of known about the human face, And illusions; that is what make-up to for the neck) and found it suited her far

Is the way you do your hair really batter than her old style ever find. then is the time to set about making the way that suits you best? You You will find it worth your while the best of what you are incing. can't be sure till you have tried out going round the shops every now and If in the courie of your searching some of the new ideas in hairdressing. then and looking over the new beauty. examinaUon any outstand

It suited Her

ing new lines between your eyes for instance try to think out why they

are there.

1:

You may have unknowingly start ed a habit of frowning: chock up on

NE woman I know who had done Or the time way and t very conventional way for ten years. was prevailed upon to try the Ameri

Ands; the experts spend a lot of time thinking up new ideas, and you might as well get the beneût of them.

Lucy Milner

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