1938-01-19 — Page 26

2.

H

A

Somo Tasty Ways

M

HAM, which can be treated in in-

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 it is put into tepid milk und water to sonk, and it a lo water fine oatmeal is added to the in which it is boiled.

Here is a very appetising breakfast dish now the mornings are chilly:- For each person allow a slice of ham and an egg.

Soak the brun in a frying pan with boiling water for flyp minutes, your way the water, and for each slice drop in half a teaspoonful of butter,

Sprinkle with pepper, cook for from three to five minutes then turn the slides over. Have the eggs ready whisked, your them on and cook Next cut gently for five minutes. into sections and turn, and cook for another three minutes or so,

The following makes an excellent supper dish:-Take some cold cooked! ham, put through the mineer, make a batter as for a Yorkshire pudding and nix the two. Pour into individual ensserole fins 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- boiled eggs, and 1⁄2 oz. of butter into a basin. Work till well blended, and season with pepper. Prepare some buttered loust, put the ham mixture on it, cover with more toast, cut into squares, and serve on a hot dish.

Ham and egg ple is delicious hot or cold and is a splendid family dish. Line the ple 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 pierced with

a fork. Put another

layer of pastry on top, and bake until nicely browned.

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

American Baked Ham

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

Pul in a covered dish and pour In #cup of mlik. Bake in a slow oven for 4 hours, basting frequently. More milk may be added if required.

For savoury patties line some patty ting with flaky crust, and with ham cut into small pieces. Beut up a couple of eggs in a basin, udding half a pint of milk, salt and pepper. Cover the meat with some of this. baka unill set and well browned,

Ham balls are little trouble to prepare. Take 1 oz. of breadcrumbs and mix with b. of lean ham, chopped fine, Beat two eggs, add to the ham and form into balls with the ald of a little flour, and then try in deep fat.

F. R. Y.

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up your coat collar

AND YOU'VE GOT A HOOD

TOTORING in winter is a

M

this

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

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

Coat is belted with a broad

band of nigger brown' suede.

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

QEETROOT, plays a large

BEE

part in winter salads both

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

and two parts One part onlon beetroot sliced 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, cauliflower, potato,

cold

beetroot and chopped apple.

sliced

These

are all mixed together with salad dressing, and in small herring separat-

-USBANDS and wives are said to get so used ed into flakes is added to give it extra

to the sight of each other's faces that they

Hto

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

flavour.

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 u bowl beons with two three spoonfuls of with garlle or onion, mix the peas and dressing, scuson with pepper and salt und garnish with hard-bolted egg.

From America comes. cabbage

tea-

BEWARE of getting so familiar with your own face that salad. Shred the cabbage finely and

of butter, 1 g of vinegar,. 1 you don't notice it any more. Possibly the way you pour over it a sauce mode from 2ors. 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

cabbage served. out any lines or shadows that have crept in, and see your-of cream should be stirred in and the self as you were.

But other people won't miss it now and cure yourself of it while them; you will do better to free there is sill Ume,

the worst yourself and deal Know the Answers with it than to go on with false

aclf-confidence imagining you ASK yourself a few searching ques Llans. Is your make-up strong

haven't changed.

enough? Or have you just gone on The idea of having an unflatter- using the same powder and lipstick It that you decided on years ago?

ing mirror lung in a cruel north 80, experiment a bit, and see whether

b

You can make a change from boil-

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

AN

AND now, for those who do not like cold food, here is a hot potato salad. Boil and slice six ur light is a good one when it comes 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 felent bacon to fill a teacup and fry

a light brown. Bight of yourself suddenly in a strange Casler to wear than the scarlets of

Jast summer,

Mix the bacon with the oflier in- and disillusioning glass,

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

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

more easily nowadays, then you do one of those terrifying magnifying need mascara to give them the illu hand tatrrors, After that you will slon of brightnet. 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 ampe, of And lusions; that is what make-up is for the neck) and found it kulted her for known about, the human face.

Is the way you do your hair really can't be sure till you have tried out some of the new Ideas In hairdressing It suited Her

then is the time to set about maklik the way that sulke you best? van better than her old style ever had."

the best of what you are facing.

If in the course of your searching examination you notice any outstand- Instance try to think out why they are there.

ing new lines-between your eyes for

ONE woman I know who had done her:Hate the "shrne'way--and a You may have unknowingly start very conventional way-for-ten years ed a habit of frowning: check up on was prevalled upon to try the Ameri-

You will find 18 worth your while going round the shops every now and then and looking over the now, beauty ands; the experis spend a lot of time thinking up now ideas, and you might as well get the benefit of them.

Lucy Milner

THE HONGKONG TELEGRAPH, WEDNESDAY, JANUARY 19, 1988.

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