1939-04-20 — Page 34

10

Thursday,

HONGKONG TELEGRAPH

April 20, 1939.

CRUMBS! Why these-

HAVE you noticed that many of the most pleasant things we eat tuve breadcrumbs as a main in- gredient? "They are än. excellent way of using up stale bread. Savoury Liver

Slice 1b calf's liver, and arrange it in a casserole. Sprinkle with 2 ors breadcrumbs, chopped parsley, and seasoning. Arrange three rashers of bacon on the top and pour In enough good glock, to cover.

Put on the lid if the casserole and bake in a medium oven about 40 minutes. Add more stock if neces- mary. The lid may be removed after, half an hour in der to crap the bacon'a little.

Cheese Pudding

Put into a. Basin 144 oz brend- crumbs and 1 oz butter. Pour in plat bolling milk. Add 3 ozy grated cheese, 2 egg yolks, and seasoning to Lasto. Beat stimy-2 whites and-

fold in.

Pour into a pledish nilu sprinkle. with a little grated cheese. Bake for 20 minutes in a meiliùm oven. Herring Pic

Scale and bone about a dozen small herrings. Lay them flat, sprinkle with salt, pepper, and parsley and roll up each fish separately. Put a thick layer fo brenderumbs in

A buttered piedish. Cover with half the fish, another layer of bread- crumbs, then the rest of the fish.

Now put in another layer of the crumbs and some alfees of bacan, Beat up well together 1 tablespoonful vinegar and either 1 small cupful thick cream or 3 eggs. Pour it over the pie. Cover with pastry and bake in a medium oven until the contents of the ple are cooked and the pastry brown.

Salmon Mould

To 2 cupfuls Baked, tinned salmon add 1⁄2 cupful breaderumbs, 3 uzs butter, melted, seasoning. 1 table- [xxonful chapped parsley, und 2 beaten eggs.

Mix well and press Into a bustered mould, Steam for 1 hour and serve hot or cold, Coconut Pudding

Two ounces breadcrumbs, 2 ozs four, 1 teaspoonful baking powder, 2 ozs shredded sust, 2 ors sugar. I c. milk. Mix dry ingredients, add the egg and inflk to mix. Steam In greased basin for two hours. Orange Pudding

Measure pint stale bread, diced. Add grated rind of 2 oranges, 1 tablespoonful coconut, and 4 oz but- ter. Pour in 1 pint boiling milk. Leave to cool.

Add the juice of 14 orange and 1 teaspoonful lemon juice, and 1 beaten CRE. Bake in a buttered dish for about an hour in a slow oven,

Margaret Cooper

Parents' Page

FADS AND FANCIES.

Phyllis used to be finicky- now she likes a second helping of soup,

HOME HINTS

N excellent soap shaker can be made by piercing holes in the bottom of an old cocoa tin and filling it with scraps of soap.

oil

Brass letter boxes should be rubbed with a cloth soaked in olive during lamp foggy weather. They can then be easily cleaned in the ordinary way when a spell of fine wenther arrives, as the oil hus prevented discoloration,

If the mincing machine becomes stiff, drop a little glycerine Inside, for this jubricant will net taint any food with which it may come Into! contact.

To clean gold and allver jewellery

A Stale-Cake Sweet and also stones, dip them into soup

TALE cake of almost any kind,

except rich most, plum cake, is a good foundation for a quickly- made steamed. or baked pudding.

Crumble the cake, nolsten with a little milk or custard, and turn into a greased basin or ple-dish. Steam for about ree-quarters of an hour, or bake in a moderate oven for twenty minutes. If the cake is plain a little jam can be put at the bottom of the basin, or dish,

W. B.

suds made from fine whlic soup. Dry with soft cloth and place them) afterwards into a mixture of box- wood sawdust and jewellers' rouge before polishing.

Should a cork be required in a hurry and there is not ong in the house, peel a potato, cut it to it the bottle, and then wrap a piece of grease proof paper round . When slipped into place it will make af |Hood subsillutė.

Nurse Hester

discusses MEALTIME

PROBLEMS.

EARS ago in a village high In the Welsh hills I dis- cussed baby-feeding with an old woman who, in her time, had helped all the bables in that uistrict to face the world;

Unfortunately, her knowledge of English was somewhat scanty and my knowledge of Welsh perhaps more rudimentary, but there was one word which she kept trying impress upon me-halen, which means salt.

She had proved the fact that not all bables have a sweet tooth; on the con. trary quite a number have a strong predilection for a savoury flavour, and they only really do well when their special tastes receive attention.

Then there is a second point. Milk is

.HELPFUL HINTS

DUT a clothes peg in the finger or thumb when mending woollen gloves. This will prevent sewing together.

*

•

hold the Hould and save dusters.

Old powder puffs make good pads for cleaning brass, etc.. as they

•

Maelilne some tape on the ends of sheets, to keep them from fraying.

•

When putting raisins through food chopper, add a few drops of lemon juice, and they won't stick to the chopper.

COOKERY CUES

WHEN serving fresh grapefruit, cut G.-G.-T. ---VY off a thin shaving of skin deross he base of the fruit, and It will stand up-right on a flat plate.

UF

With the arrival of warm Spring days, the wise woman is ap- pearing là juist sich'a' gay print suit as this? to, great, the", first flowers of SpringVers, Frenchy in its soft blue and rose colour print, if lainiost eldasto in its Utted Jackes line, as designed by Anna Duke. “Anavy straw sailor youthfully veiled is worn will

Tomato soup, being acidic, should always be pressed through a hair sleve; it is not wise to use wire for anything so acid,

To remove floating grease from a tureen of hot soup before serving, Iny a piece of clean tissue paper on the surface for a second. Remove and repeat with a fresh plece until the superfluous fat has been removed.

To vary the shape of steamed pud- dagis, use a cake tin or attractively-. shaped Jelly mould occasionally,

of

When using cocoa in place chocolate, 130 three and one-half tablespoons cocoa for each ounce of chocolate, and add one-half table- spoon bulter.

Chocolate should never be melted over a direct flame, but in a jar or pan over hot water. Stir frequently; with a wooden spoon.

Papers which have contalried but- ter should be saved and used to cover sicamed puddings, vegetables, or a making cake; or they may be used for lining cake tins, requiring no further greasing.

When cooking kippers, lay the soft side downwards on a roasting tin and bake for ten minutes. No julces ore detected in this way.

Empty cream cartons make excel- lent baking cups for small cakes, the taller ones being first cut down a little. They also make dainty moulds for turning out indivdiual jellies and shapes.

Tough meat will become tender if braised. Cover the bottom of a large pan

with prepared chopped vege- tables to the depth of about three Inches.

Season, add a cup of water, and place the mest on the vegetable bed. Cover with greased paper and a tightly fitting lid. Adjust the beat to Its Towest temperature and simmer very gently, allowing an hour to each pound of meat. Strain the vege tables and serve round the joint.

more easily digested when a small amount of salt has been added to it ad this also helps to make the faste leas insipid even if sugar is added.

An

infant would bo very small Indeed, not

Naturally, the amount given

more than a tiny pinch to chch bottle; but it is worth trying if baby is giving troublo at feeding times.N

Older children certainly need reasonable amount of salt with their food, thoughs this is best added during cooking so that it is properly diatri buted. Balt helps with the digestion of fats, for instance, and the child who is trained to ent a little salt with hla lightly-boiled egg will be less inclined to bilious after-effects,

Finally, a certain amount of salt in the diet provokes thirst; which is all to the good, as it is essential that every child, as also every Infant, should have. plenty of water between meals. Too Much Fac

My little boy of Ave pets frequent bilious attacks, and is very thin, I am food, but it is a task to get him to eat. always trying to give him nourishing Ha itkes sweet things.

ACTUALLY, after the manner of some small sick animal, your son is taking what his disordered digestion craves for, as he definitely needs sugars in place of the fats which he cannot at present assimilate in quantily.

I think that, with the very best in- tentions, you have made the mistake of trying to feed him up with lots of milk, butter, fish-liver oll and other fattening foods, and, by doing this, you bave placed a burden on his digestion with which he cannot cope.

I have a good nourishing diet will curtailed fala which I shall be pleased to send for your little son if you would care to write to me for a copy.

Let him-havo two sticks of glucose barley sugar daily and a few boiled

11

A young, Idea. In dinner fashions-the guimpe dress. In this instaned black crepe in chosen for the dress, and white Ungerie for the delicate quimpe with high neck and brief puffed pleeven. This is one of those dresses- that offers the wearer. M. L. B ·|· quick-change possiblities.

Use only a wooden or silver spoon when cooking fruit. The less water used the better will be Its flavour and quality.

¿

IF you have any beauty problems, why not try

Mrs. Beton's Beauty Salon which has a reputa tlon of being the most' rollable in the Colony, Peninsula Hotel.

Tol, 58081, Extension 34.

:

sweets to follow each meal after which his teeth should be thoroughly brushed." Likes Spices

Meat is refused by my small son, but he will take sausages and pics, also bacon. Is it safe to glod these in place of fresh-nicat?

NO. made-up dishes and foods con- taining highly-seasoned meat are not suitable for children. Moreover, I feel that it is a big mistake to give in to faddiness of this nature, for your son has no real antipathy to meat, as ment if he can enjoy. it in zatianges and ples.

Refuse to give in to this fad on his part but sec, of course, that the ment offered to him is nicely cooked and daintily served, also that it is of good quality and free from tendon and gristic, for this will enally, put off a child with a finicky appetite.

Sucks the Blanket

Daby, aped nine months, has the bad habit of sucking the corner of her blanket and I-constantly have to pick soraps of stuf of her tongue. I am sure that she swallows a lot,;.

THE wool.sucking habit is very com-

mon among bables and psycholo gista have various explanations for this. I agree that the particles of wool may easily causo, internal irritation and would suggest your making covers In unbleached caico.

The blankets can be slipped into tlicae before they are tucked in: they are like very large pillowslips with an prevent any contact with wool as far opening at the foot-end. This will as blankets are concerned.

Strange Taste

What can I do with a toddler who nuts the strangest things in his mouth and chetes them up tohenever possible; these include coal, chalk, sand, gravet, leaves7

him

As some of these objects are of actual danger to your son, I feel that you will have to correct sharply whenever you see him putting them in his mouth.

Bome loaves, for polaonous and eating them might lead instanco, ard

to a serious illness, I suggest that he should not wander in the garden by himself until he has learnt more sense. Let him have his toys in a play-pen or In a summer-house with a gate if you are not able to be out with him.

See also that the toys are sufficiently largo not to go into his mouth and, if painted, they should be painted with a type of unchippable paint which cannot be sucked off.

MIDGE: Not Tompling

"Now I'm playing Adam and you give me the apple! "

First Aid For Furniture

IF your upholstery is of fabric, such as damask, tapestry, or repp. much of the dirt in it will be loose, and can be removed by beating and brushing. Take the furniture out of duors if possible, and then first bent it vigorously with a cane or carpet- beater, and afterwards brush it with a fairly hard brush, such as a new cheap nailbrush. You'll be sur prised how the clouds will fy.

When you cannot take the furni ture out of doors, try covering your suite with damp dust-sheets--they must be quite wet. Beat through theso sheets, and they will collect the rising dust and keep it from Im- pregnating the air of your rooms.

Clean up the upholstery with bran. Spread a dust-sheet under the furni- ture to catch any spillings, Heat plenty of bran in a pan in the oven, sirring with a stick so that it will not burn. Then rub handful after handful into the upholstery, taking a new lot of bran as the old gets dolled. Afterwards brush thorough-

Jy.

To clean a plush suite, take u [bowl of water to which a good hand- ful of common sait has been added. Wring out a cotton cloth and cover the seats with this, and bent gently. Then rub over the surface with a elean cloth rinsed lo clean water.

For cleaning leather upholstery. you can use ordinary shoe cream or make up the following refresher:- Mix one gill of linseed oil, a half- gil of methylated spirits, and the same quantity of vinegar, in a quart bottle; shake well, and it is ready to use.

Always Kive the bottle shake-up before using. Apply with soft cloth and polish with a dry duster. This is also a useful French polish raviver.

COUNT THE

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EVERYWHERE

Mothers!

and increases and enriches the natural flow of milk.

#

Malconic is prepared under the

most hygienic conditions and is

recommended by the Medical Profession.

PROTECT YOUR' BABY., DRINK MALTONIC DAILY!

Baby's health depends-now and In the future on the food he receives during the first months.

To ensure that Baby is given rich and uncontaminated milk, a wise mother will drink Maltonic daily; It fortifies her body against sicknes

EWO MALTONIC

"

露身佳和悦

MALTONIC IS

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Obtainable from all Compradoros, Dispensaries

or from JARDINE, MATHESON & CO., LTD., Tel. 30311.

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