1938-08-30 — Page 2

THE HONGKONG TELEGRAPH, TUESDAY, AUGUST 80, 1938.

3 clever frocks

look like ten

TOP LEFT: First of the three frocks was pink crepe muda simply, with shoulder straps and 2in. deep tucks stitched down the bodice. Worn with a narrow gold belt. You see its three transformations below it-

Worn under a full skirt of stiff black net put on a band of black cire, Two: Worn under title jacket of black net, embroidered with coloured stones, fastening-up the back. Three: Worn with a wide poid corselet belt and a cross-over, generously cut scarf of pale turquoise chiffon,

One:

TOP CENTRE: A flowered chiffon frock with a draped bodice and full panelled skirt. Below: It looks quite différent worn under a jacket of stiffened chiffon, bound with cire ribbon, and tying at the waist with a big cire bew.

TOP HIGHT: White pique frock, with an canggerated sailor collar effect made of brightly striped silk jersey. backed with plain navy pique, and luced with brilliant emerald green.

Below (el): The same frock worn with sailor collar navy side up, laced with gold: wide gold corselet belt (goes with pink crepe, too-remember?) and a full pink ruse tucked in neck. (Centro): Same dress, with puff sleeves made of white or- gandie frill fixed inside neck, caught with a brooch. (Right): The tenth frock is made by wearing the black net jacket and shirt over a black silk slip.

Tasty Ways With Apples

A Honoured

|PPLES and custards are time- "good companions." But combined in the following way they seem different:-Put the stewed apples into a fireprout dish, pour over some rather thick custard, sprinkle with desiccated coconut and brown under the grill.

Another way is to make the cus- Hard with egg yolks (two to half a pint of milk), whip the whites stiffly,{ and pile them on top. Brown in the oven and serve hot or cold.

If you want to take only white of egg, sieve the apples after cooking and fold them

into

several stiffty whisked egg whites. Put the mix- ture into a moderate oven until u slightly browned meringue is formed. or cat at once with the egg whites raw,

Stewed apples are good mixed with other fruits, raw or cooked: with figs, dates or raisins, for exam- or with plums or prunes, Chop-

ple

ped crystallised ginger or other delicious addiilons,

nuts are

For breakfast, apple porridge is Ideal, particularly for children who refuse ordinary porridge or stewed fruit. Stew the apples slowly with- out sugar, sieve them and add suff cient brown sugar to sweeten. Blend arrowract, cornflour or rice-flour: with a little cold water (allowing a tablespoonful lo a pint of apple pulp), stir into the pulp and boil up. Simmer, the porridge for five min- ules and serve doi with milk, or cold with cream. As a dinner or supper dish it can be served with custard.

Apple amber pudding is made by adding two beaten egg yolks to a pint of apple pulp flavoured with lemon and mixed with a little butter. Put it into a sandwich tin or pic-dish -lined with raw pastry and bake in, a moderate oven until set Whip up of the the egg whites, pile on top pudding and return to the oven to brown.

W. D.

IW FRENCH REMEDY,

For Our JUNIOR READERS

wwwwww

A MODEL YACHT

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7 is quite a simple matter to make this model yacht, of which you see a small picture above. First paste the whole sheet of pieces on some thin card and let it dry. Then colour the pieces,

Cut each plece out carefully, bend at the dotted lines and stick the corresponding

numbers together. Then stick the model yacht on the base,

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MAKE MORE

USE OF

BEET ROOT

ALTHOUGH

beetroot is

very

plentiful, we really do not make half the use of it we could do to give

variety to

to our menus.

Beetroot can make attractive and expensive dinises for the luncheon

supper table.

makes on

સ.

nur-

Stuffed beetroot is delicious, and it an unusual dish to serve on a summer's day. For four people, allow four small cooked beetroots (round ones preferably), one hard- CRE, about half dozen par- a teaspoonful of chopped pars- ley, a little vinegar, salt, and pepper. Skin the beetroots, and cut a thin slice off the top, then carefully scoop out the middle until just a

hollow case is left.

Steep these cases in vinegar for short time. Chop the hard-boiled egg and mash the sardines, and mix them with the fely chopped "scooped out" beetrool. Add the chopped pursley, vinegar, and seasoning to taste.

Drain the beetroot cases, All them with the mixture, and serve on a bed of crisp lettuce.

This dish can be varied by sub. stituting minced meat, moistened with mushroom or tomato ketchup, for the egg and sardine mixture. Other piquant filings are:-Cooked Ash moistened with mayonnaise salad cream; cooked pens seasoned with salt, pepper, and a Ittle melted butter; tomato purce cheese (mixed.) Tasty Fritters

от

Beetroot fritters are very tasty, and ure sure to please the menfolk. Slice some cooked beetroot thickly, and soak it for a short time in seasoned vinegar. Meanwhile make a thick batter with four ounces of flour, a pinch of salt, and enough lepid water

a quarter of a pint.)

Drain

to make a coating consistency (about

the beetroot thoroughly. coat with batter, and fry in deep fat until crisp and brown. Seeve very hot.

Creamed beetroot is one of the easiest and simplest ways of serving beetroot as a hot vegetable.

cooked

Allow two medium-sized beetrools, one ounce of butter, onc ounce of flour, half a pint of milk, seasoung, and a little finely chopped onion (optional.)

Peel the beetroots, and either cut them into slices about a quarter of an inch thick or into dice; place them

in a buttered fireproof dish.

Melt the butter, add the flour, and mix a smooth paste, then stir in

the milk chopped onion.

Season to taste, and add the

Stir until bolling and simmer for a minute or two.

Pour the sauce over the prepared beetroot, sprinkle with brown bread- crumbs, dot with butter, and bake in a moderate oven uni!l thoroughly hot and brown (about half an hour.) As an alternative flavouring, a chopped hard-boiled egg, or a little grated cheese, can be added to the sauce.

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If the latter is used, add half the cheese to the sauce, and sprinkle the other half on top, in place of the breadcrumbs.

**

Edith Rhodes

*

An Unusual Task

FOUR Young London girls have

been given one of the most un- usual tasks that has ever occurred in industry.

Their job is to walk round the offices and warehouses of a big firm of shoe distributors and invite mem- bers of the staff to guess the size of their feet.

The answers which vary to a sur- prising degree, are tabulated and analysed. Upon the result of the test may depend the type of shoes to be worn by fashionable women next year.

The object of the experiment is to decide whlel shoes make women's fect look smaller than they really are and which make them look larger.

It

מיוחד

has already been discovered that

a woman's feet appear to be anything from a size to a size and a balf smaller if the shoe she wears have a smooth, well-cared-for surface. The the more untity are her

shoes, larger

her feet appear

to be. Two of the girls who are the sub- jects of the test are therefore wear- from ing different types of shoes which the first smart bloom has been deliberately removed, and which look though no shoe pollsh or other dressing had ever been applied to

DS

them.

Even experts who have spent their Ilves in the shoe business have so for almost Invariably guessed that these girls' shoes are larger than they really are.

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PHOTOGRAPHS

by "Staff Photographer” appearing in the

"SOUTH CHINA MORNING POST"

and

"THE HONGKONG

TELEGRAPH❞

may be purchased

at the Business Office

of "The Hongkong Telegraph”. Morning Post Building; Wyndham Street.