1938-11-26 — Page 20

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THE⠀⠀⠀ HONGKONG TELEGRAPH, SATURDAY,

the Pies

Pastry for the

Short... Puff

& Flaky

by Mrs.

BARDELL

OLLING pla

and pastry board must

Boon make their ap pearance, for what would Christmas bo without mince-pics, sausage-rolls. and a raised pork-plo, In the pantry against

emergencies?

Good pantry in esential, whether it bo short crust, flaky or puff, so here are a tow hinta and recipes on making and baking thn various kinda

A cool kitchen and cool hands are most Important, Flour should be of the beat quality dry and eleved

If the four is at all dump

it shauki be dried in a warm Dyn.

To much water maken pastry tough, so use as ilttio

an possible in the mixing. A fairly but oven-Regulu mark 7-1 necessary for pantry. Or you can text the heat by putting a piece of well- ing paper in the oven; if it curls up. the ovest 13 at the correct heat.

Short Crust

For mitee-ples pantry my be short or Haky, as preferred. flore is th recipe for a light,short crust:

Ingredient: 11b. flour, lb. Spry, n pinch of salt, n teaspoonful of baking. powder plain flour in uned, cold water to mix

3love the flour, mit and baking powder together. rub the Spry in

IF

Blue Over Black

Molyneux's Persian blue tweed Jacket over black wool dress! Jacket is trimmed with braid and antrakan, with an astrakan hat and mux.

Useful Hints

The pastry rounds should be a little larger than the patly lins.

the kitchen celling above the gas stove has been darkened by fumes from the gas apply thick starch. When it is dry, brush it off with a clean brush and the colling will be white agalu,

If the hearth-lies are broken all

In the cracks with plaster of Parls

mixed to a paste. The work must

be done quickly, for the plaster dries in a few minutes.

1

In

hot

Modern pewter should be washed toapy water then rubbed with attle whitening. Polish with a soft cloth.

Powter which is very' turnished through neglect can be cleaned with the following mixture: Dissolve one tablespoonful of potash in three pints of boiling water. Immerse the pew-

lightly with the anger tips until the mixture la fine and crumbly. Add nut- ficient cold water to form a stiff paste, then roll out on a floured board.

Care must be taken not to make the pastry too moist. If sweet pastry k liked add two teaspoonfuls of caster

AND OTHER

Place

П

larger than the sausages. sausage roll on each piece of pastry, moisten the edges and fold over.

Bake in a hot oven, Regulo 8, for lifteen to twenty minutes.

Bugar. The thickness of the pastry de Puff Pastry

pends upon what it is going to be used for. For mince-ples and tartlets one eighth of an mch is unual,

Stamp into rounds slightly larger than the patty tins. Line the ins with pastry, put a dessertspoonful of mince; meat to each, molaten the edges, and put on the top. Decorate the edges, brush over with beaten egg, and prick the top with a fork or skewer.

Bako immediately in a hot oven.

Puff pastry is suitable for minge- ples, jam pulls, and for those tasty little savouries which are sometimes served at the end of a meal.

It requires careful handling.

TEMPTING

DAINTIES

six more times, taking care not break the air bubbles.

Before the anai rolling, place the pastry in a very cold place for several Bours or leave overnight. When re- quired, roll out and bake in a very hot oven, Regulo 10.

Just before the pastry is cooked, brush over with benten white of egg. sprinkle with caster sugar li for a sweat dish, then return to the øyen, ta

finish of.

Hot Water Crut

Here is a recipe for ralaed pork pie. Ingredients for the hot water crust ars: 1ib. flour, àlb. lard, à teaspoonful salt, pins milk and water.

Slevé Bour and salt into a warm. mixing bowl and stand in a WILLIA place. Bring lard, milk and water to the boil, then make a well in the four and pour in the liquid. Stir with a wooden spoon and knead to a smooth paste. Knead with the hands as soon as the paste is sufficiently cool.

Stand for Ave minutes in a waIMI place, then, leaving a small piece for a lid, shape the crust with the hands on a warmed board into a hollow ple, Keep the paste warm all the time,

or it will emck: if too warm. leave it to cool for a few seconda

100

When the ple is sumelently raised All with the following: 14lb. not

10 fat pork, cut

small, salt and pepper a pinch of grated nut- inex, and a sliced hard-boiled egg. Add a little stock, moisten the pastry edges and cover with the pastry lid.

Press together, decorate the top with the pastry trimmings, and salp as the edges with a pair of scissors.

then

the fat must not be allowed to break Make a slit in the top, put in a

funnel of parchment paper, through the pastry.

Ingredients:-1lb. flour. Ilb, mar- brush over with braten eig Flaky pastry is mostly chosen for Karine, a teaspoonful of salt, one tea-

spoonful lemon juice, very sausage rolls.

water to mix.

For Sausage Rolls

Ingredients: lib. flour, 120x butter or lard, a pinch of salt. 2 teaspoonfuls of baking powder, cold water to mix. The yolk of an egg is an improvement

cold

To prevent it burning or becoming too brittle, cover the pie with a plece

Sleve the flour and salt, and make of parchment paper wrung out in a well in the centre and add the cold water, sonking it again as it be lemon juice and cold water, about comes dry,

Biere the flour, salt and baking powder, then rub the fat in with the fingers. Add the egg yolk and suficient pint. very cold water to form a still paste.

Roll out to inch thick on a Boured

board.

Knead with the hands until the

Cook in a moderate oven for the

Fold the sides of the pastry paste is a smooth dough, then roll first hour, Regulo 4—then reduce the temperature to low for one and a Inwards then away from you in three. out to a long strip.

quarter hours,

Rail out repeat the folding and

rolling twice and the pastry is then

rendy for ute.

Rinse the butter in cold water and

It will be extra finky if half the fat form into two balls.

is rubbed into the flour, and the re- until Gat, then place one maining amount divided into three pieces

When partly Shape these

cool remove the of the

parchment funnel and pour a cupful the oT

pastry. Fold the

and of hot stock into the pic, first adding three, roll in

out the remaining butter. two teaspoonfuls of gelatine, pre-

roll and

fold viously dissolved.

portions and spread on the pastry after each roll. Skin the pork sausages and make each to three rolls. Roll out repeat with the pastry and cut into oblongs a little Fold

pastry

up.

and

MAKE THIS

EVENING CAPE

capes

are

WEEPING, ground-length

smartest for the evening-and easiest

to make.

This one is designed especially to be smart and warm.

It has a neat, smooth-fitting yoke (which you can adjust to fit your own shoulders) with two long fronts which cross over to glue the effect (und All the fullness of the warmth) of a waistcoat. cape is gathered into the yoke and falls to the ground in long, dramatic folds.

You need to make yourself only two pieces of pattern: one for the back of the yoke and one for the front of the yoke (which must, of course, be reversed when you cut the second front).

The diagram shows you just how to pince your pieces of pattern on the material.

The rest of the cape is simply made by joining together two straight strips of material and gather- Ing them on to the back and sides of the yoke.

The best materials to choose would probably be velvet or veloteen, ottoman silk, stiff slipper salin, or even taffeta. When you choose the colour for the lining, remember to get something that harmonises with both the outside of the cape and the frocks you will wear with it.

Purple, emerald, and the new smoky shades of blue and chestnut are fashionable; its season's soft cyclamen is lovely with petunia colours, blue, or black,

DIRECTIONS

Materials-4yds. of 38in. material. The same amount of lining, unless you wish to line only the yoke, which takes 11⁄2yds. The only measurement needed is a measurement takten loosely round your shoulders just above where the boltom of your yoke will be. These directions are for a measurement up to 48in.. larger measurements will need an extra yd. of material.

ter article completely in the solution DINE at

and leave it to soak till the water is tepid, then wash with a soft cloth.

M. W.

THE NEW FRENCH REMEDY

THERAPIONING. THEBABION NA ERAPIONN.

for the Lives

To cut the pattern for the back of the yoke-Start by drawing an oblong ABCD AB and DC equal half the measurement round your shoulders plus 1in. AD and BC equal 7ins. (the depth of your yoke).

Fill in the other lines with the help of the diagram,

and cut out in paper.

To cut the pattern for yoke and waistcoat front.

Start by drawing an oblong WXYZ. WX and ZY equal one quarter of the measurement round your shoulders minus 2las. WZ and XY equal

โทร.

Fill in the other lines with the help of the diagram and cut out in paper.

To cut out 1 serial-First cut off two strips from your material, each measuring 38ins. by $4ins. From the remaining piece cut out your two fronts and the back of your yoke on single material, as the diagram shows. (All turnings have been allowed for.) Remember if you are cutting in velvet, that the pile must go down on a light material, up on a dark material. To make up: First tack, up the shoulders of the yoke. Do the same for the lining. Try on the yoke and adjust the shoulders to fit you, then machine the seams. Now put the yoke and the lining together, and join all round the iges of the waistcoat and neck, leaving open the bottom edge of the yoke.

Stitch together the two straight strips you original- ly cut off, joning them down the long side. Do the same with the lining. Place the material and lining together right sides facing, and stitch round, leaving one long side open.

Four

Turn through to the right side and gather along this long edge, joining the material to the Uning as you go, and drawing the length up to the same length as the bottom of the yoke. Adjust the length, to your height, Insert the gathered edge into the open edge of the yoke and stitch firmly.

Try the cape on, crossing the long ends in front to form a waistecat, take two ends of the waistcoat to the centre back and mark the place to sew buttons and buttonholes for fastening.

Parisian Grill

10. Queen's Rd., C. (Wang Hing Bldg.)

Try Our Special Tiffins

Tel, 27880.

also a la carte

THE “TELEGRAPH”

will send a Staff Photographer to all events of public interest. Requests should be addressed to the Pictorial Editor.

NOVEMBER 26, 1938.

Riding Habit

Shown here is a riding habit In a British worsted with the faintest of line plaids. It is n popular style with girls who fel- low the bridle path.

The Wife I Should Like

By A BACHELOR

IKE most of my unmarried com- rades, I am constantly being asked when I intend to marry.

"Well," I reply, "I am going to get married as soon as I find the right type of wite."

And then, naturally, they ask me what type of wie I am looking for.

I tell them I want a wife who will really be a wife to me, not just a companion to make my meals and sew on the buttons of my coal and keep me company when I am lonely.

I want a wife who will share my interests as well as my social life; I want a wife who will prefer her hus

to that of other band's company women's; I want a wife who will give me a real, comfortable, old- fashioned home.

Drowbacks of the Modern School

And I don't want a wife who be longs

to the modern school, one whose only aim is to get as much enjoyment out of life as possible, and who does not care how her bus- band. and Iamily amuse themselves so long as she herself has plenty of fun.

You see, I fully expect a wife to sacrifice many of her oid interests on marriage. I consider it the proper thing for her to do. I expect her to devote herself more to home life, In- and less to her pre-marriage terests.

I shall have nothing to do with the woman who wants to bring her mother or her sister to live with her. After all, I am marrying one woman, not two; besides, the aver- oge husband is quite capable of looking after his wife without any assistance from his mother-in-law, More Than Good Looks Wanted

Do I want an attractive wife? Well, to be honest. I do, although I want more than good looks. Here I might as well mention that I tend to avoid the woman who is too good- looking. Somehow or other, I al- ways feel that such womta arc Jacking in other and more essential qualifications.

And what has to be the age of my future wife? Being myself Just over the thirty mark, I shall wont to marry a young woman whose age is in the neighbourhood of twenty- five. Five years or thereabouts is, in my opinion, the ideal marglu.

Do I really want get married? I can honestly answer "Yes" to that question; but I must meet the right!

I have been on the type of wife. look-out, so to speak, for the past two years; yet, although I have met many charming women, I have not bad the good fortune to meet the one woman I should like to make my wife.

My married friends laugh at me; they say I am far too particular. Well, maybe I am, yet I feel sure I shall and the right type of wife in the end,

1

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vegetable oil and both preserves and The chair should be first washed tends the leather, be sparin with warm water and naphtha'soap, Use soft cloths, 'be sparing with which will dissolve the surface the oll but generous with Walbow grease and partly reduce, the stain. gream The Boll will be quickly Then rub the chair all over with absorbed and will darken the rest parfectly clean cloths, * plain Unseed oil. This is a purely of the leather so that), TE: the gramm

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