1938-02-22 — Page 26

HESTER VALENTINE says

These are the

main points to watch

when you're making souffles

1. Use a proper round fluted folding into your mixture. They must on no account be allowed to souffle disk.

stand. They should be beaten Seo that mixture ∙comes slowly at first, a pinch of salt three-quarters of the way up, this added, then beaten quickly till dish.

they are really stiff.

3. Butter dish before pouring 6. Fold them in like this: add mixture in and (in case of sweet a quarter of the beaten whites to souffle only) sprinkle it with castor mixture and stir wcti in with ⚫ sugar.

wooden spooth. Next pour re-

4. Tie band of buttered grease- mainder of whites on top of mir an ordinary table- proof paper round dish so that it ture, take comes two inches above rim. poon, dive it down to bottom of This will prevent soufle from bout, bring some of the mixture. collapsing when it riscs. If there up and sprinkle it over the white is a draughty passage between of egg. Repeat this kitchen and dining-room do not four or five times (the whiten remove paper until dish reaches should not be too thoroughly mixed with the mixture) and the soufle dining-room sideboard.

is ready for the oven.

5. Beat egg-whites just before

be

of

Don't afraid trying a SOUFFLE

THERE are only two com-

plete natural foods in the existence: milk and egg.

For Sweets

Lemon Souffle TIUS is an unusual recipe omit- The result is a light, highly digestible souffle per-

feet for children.

movement

7. Stand coule dish with mix- ture in a baking tin of hot water and put in a hot oven (360° to 400° F).

8, Normal-sized soufle (4-5 engs) will take 20-30 minutes to cook. Open oven door carefidly after first twenty minutes. }} rfach well and is soufle has

brown on top. take it out. If not, close door gently and let it go on cooking for another few minutes. A good souffle should not be firm throughout, but nice and creamy in the middle. vas

9. A souffle will wait for no man, Eat it as soon as it has risen pro-. perly.

yolks of egg (latter must be done Get lb. smoked haddock, wash carefully, when mixture has cooled in cold water and dry, put into a a little to avoid curdling). Fold in saucepan of bolling water and cook stiffly beaten whites of four eggs, for six minutes..

and flake Strain

bones and sprinkle with castor sugar, and bake the fish, removing any for half an hour.

bits of hard brown skin.

Meanwhile bring 1 pint milk to the boll and add the faked had- dock. Simmer for twenty minutes, milk by remove fish and reduce bolling to pint.

For Savouries Mushroom Souffle

It stands to reason that the egg, from which is built up the

Put the following ingredients living body of the chick, con-

Into a double saucepan (Le., sauce- `

Melt 24ozs. butter in a pan, stir tains everything that is essen pan standing in a larger one of hot VERY strongly recommended.

Get six large mushrooms, in 1oz, flour (off fire) and add your tial

bodily development: water), to

ZOZS, buller, 2 egg yolks,

for ten proteins, minerals, vitamins A, 14oz. castor sugar, grated rind of peel them and remove stalks Chop plat milik slowly, stirring well. minutes, adding B and D.

half a lemon, strained juice of whole peel and stalls roughly and put Summer

them to simmer in pint milk till pepper (no salt necessary owing to lemon.

milk is reduced by half.

haddock). Break cooked haddock into small pieces and add to sauce. Moral? Eat more eggs. This is

Sur this mixture continually over

stir in Melt Ioz. butter, of year when they the fire ull it thickens, but it must

(off When nearly cold add stiffly beaten just the time are most plentiful-and-therefore of not boil. Remove from-fre, allow fire) 1oz flour and add slowly the whites of four eggs and finish ac- their cheapest. If you buy and entito cool a little and fold in silmy gill of strained reduced milk. Bring cording to above rules. plenty of Brush eggs thla spring beaten whites of three eggs. Finish to boil, stirring all the time and allow according to above rules. Sprinkle to cook for a few minutes, then re- you will not only be helping our

with caster sugar before serv- move from fire and beat in the yolks Lop deserving poultry-farmers, you will ing. (N.B. The juice of any fresh of three eggs, the mushrooms very also be improving your health and or tinned fruit may be substituted finely chopped and salt and pepper building up your strength.

for lemon.)

This week I shall tell you how to make souffics, because souffles their exist- depend upon eggs for

ence. Please don't be frightened

If you have never tried ane before:

Chocolate Souffle

DD 1oz. flour to loz. melted butter. Stir free of ell

follow the rules given above and lumps. Add slowly half-pint milk in

you will find a souffle simple and which 30zs. sweetened chocolate has very fascinating to make, wonder- been dissolved.

to tasic.

Allow mixture to cool a little, in four stiffly beaten whites finish according to rules.

fully digestible, nourishing and Sur over fire to boil, remove and it is

delicious to eat.

beat in 1oz. castor sugar and two Men

HER DIARY

told all the things

the world wants to know about life and love behind the throne. Now it flames on the soreonl

VICTORIA

the GREAT

| NEAGLE WALBROOK

H. B. WARNER WALTERRILLA

HERBERT WILCOX

TECHNICOLOR

Maghitude

GRAND GALA PREMIERE

AT

FRIDAY THE QUEEN'S

fold

Cheese Souffle MELT

WELT 1oz. butter in saucepan, add oz. flour (off the fire), add slowly 1 gill milk. Bring to boll stirring well, remove from fire and and beat in 2oz. finely grated parmesan

or Cheddar cheese and three yolks. Season with salt and cayenne pepper or paprika. Fold in stiffly beaten whites of four eggs and finish according to above rules.

The

volks Left одет from TH

THIS takes a bit longer than soufles can be used up in several the other recipes here, but ways: they can be used to thicken extra time, soups and sauces, or you can make well worth the

a creamy custard from them. go crazy about it.

Haddock Souffle

TO

COMING THE KING'S

HER FINEST TRIUMPHI

ARBO

The PAINTED VEIL

with

HERBERT MARSHALL GEORGE BRENT

·A Metro-Goldwyn-Mayer: Piotúro Directed by RICHARD BOLESLAWSKI

ALSO A TRAVELOGUE SPECIALLY MADE FOR HONGKONG “HONGKONG” in technicolour Come and see your friends in this beautiful technicolour short, KES

These

women are

bullied

GORDON

BECKLES

talks to a nurse

Do you remember Cap- tain Bligh of the mutinous H.M.S. Bounty?

That strutting and sanc- timonious eighteenth cen- tury bully whom Hollywood showed you in the shape of Charles Laughton?

I only hope that, if we ever have a Lady Secretary for War or a Firsi Peeress of the Admiralty, they will not pring from the same class of women who now control some et our hospitals.

Mutinies on the Bounty and In- vergordon incidents would be week- ly occurrences if our soldiers and sailors were treated in the same way that the average

British hospital matron treats the nurses in her charge.

JUST let me give you the verbatim story of a nurse |—one who has nursed many grea!

men.

"I started at £18 a year when 1 was eighteen," she says, "I can't think why I did it, but I felt I want- ed to be a good woman,

and my parents encouraged me.

"I got a €2 a year rise for three years, but I

at I had to provide my own uniform. What I hated most was having to sweep the wards. I don't mind sweeping, but they gave us great brushes the size of street cleaner's brushes, just to make t harder for us. I know that, now; I didn't then.

"After I had finished with my hospital I went into my first nursing home,

"It was a privately run home, and some of the rooms cost eighteen guineas a week. I got twenty-five shillings a week,

"I was still young, and was hoping that things would improve. had learned that the big hospitals could not afford to treat their nurses pro- perly, but I did hope that nursing homes were different.

a

"I was disillusioned quickly. They made me a night nurse, and I sat in cold corridor all night with eighteen patients' bells to answer.

"But had to work only a ten- hour night, while in hospital I had been used to a seventy-two-hour week."

us purse went on to tell stories (and she has told many like them before) of mothers crying by the bedsides of dying children, of wives standing all night of in corridors waiting for news their husbands, and families turned away from the door because it was five minutes past the hour.

She has told me stories of death, of suffering, of mental agony, ́and; of great courage.

"I used to cry when I was young," she said, "but I got used to it, and then tried to be sympathetic in a sensible sort of way.

"But it is terrible when you have tried so hard to be kind and sym- to turn round. and hear pathetic. awful things told you by the matron. When *I was twenty-five, I was treated by the matron of my hospl- tal as if I was a very naughty Uttle] girl in a Borstal school."

Do you belleve all that this

nurse said?

I do; for I have seen it happen, and heard it said by a matron. **No sergeant-mafor ever lushed a private with such cruel · words - na those with which I have heard a matron lash a nurse for an offence that one would merely condone with a shrug it the parlourmaid had done

And. I have a ver

very vivid mene

memory of a doctor tolling to a nurse--who had been, genuinely kind to mo-in| tones which would have carned him; #smack on the face if the nurse had } been his secretary.

What is the secret? Must woman pay this price for being kind and merciful to the sick? Is it really necessary for one woman to be so cruel to another in a place where mercy should be the virtue?

Is

It necessary to discipline young women in such a bullying manner in order to make them do their

duly?

E name of the writer of this article is not general- ly connected with appeals for nym- pathy.

He loves that to more polgnant pens; but here are a few note. Do you know that in hospitals of world repute, where the cause of medical selence has advanced, the state of the nursea is still such that.

If they are late for a lecture, an evening off is stopped--they cannot take a stroll in the open air with a hat -on- their head-they .: cannot kinoke a cigaretic-they often work for fourteen hours at a stretch-Meye tire underfettion

THE HONGKONG TELECAPI, TURSDAY, FEBRUARY 22, 1938.

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