1939-05-09 — Page 22

10

TRY THIS JAM

YOU'LL

YOU'LL like this popular pre- serve made with rhubarb

and ginger.

'Ingredients: 2lb. rhubarb, 21. sugar, alb. crystallised pinger, 150%. root ginger, 1 lemon.

Cut the washed rhubarb into dice, put it on to a large dish and cover with the sugar; add the grated lemon riud and leave overnight,

Next day put the contents into a pan, add the roof ginger tfed in a plece of maatio and the lemon juice and bolt for twenty minutes.

Add the cryställised pinger cut into antall pieces, and reboll until a little volil art inhen tested on a cold plate. Pot and cover immediately.

IS

it the pretty rasy pink of the

young spring rhubarb, more than

its flavour, which tempts the chill- dren?

I, for one, and it hard to resist

buying a bundle when I'm shopping

for the family,

Rhubarb

pio is o

family favourite.

sprinkle with sugar, then stand the

But, as, how often is the fresh, jar in a pan of boiling water, gently clear colour lost in the cooking-not cooking intil the rhubarb is soft.

to mention some of the flavour.

Water is not necessary, bs the sugar

More than half the success in cook will extract the juice.

ing early rhubarb lies in playling up

The pink. How attractive a dish of Sunset Glom

the stewed frull looks alongside it

Tuesday,

HONGKONG TELEGRAPH

When

Cooking

Rhubarb

Play Up

the Pink

bowl of custard or 3 pink blanc- Delicious enten either hot or cold delicate pink. Pour over the ple and

mange.

Keep in the Coleir

is rhubarb meringue flan.

Line a fan or deep sandwich tin. with shorterust, adding a teaspoonful Here is the correct way to stew of caster sugar if this when mixing. young forced rimbarb. Wipe 11. Thubarb with a damp cloth (do not Trim and decorate the edge, prick remove skin), then cut into inch the bottom of the tin, place a piece of lengths,

buttered paper on the bottom, then Boil a small teacupful of water with cover with uncooked rice or bread- Soz. sugar or to taste, then add the crusts to keep the pastry dat. rhubarb and gently simmer until soft and unbroken. The rind of a lemon ven mari 6. for 20 minutes, then re- Bake in a fairly hot eveh, Regulo or two claves added when cooking move paper and contents and bake Imparts a delicious favour,

for a further 10 minutes.

Another way to cook rhubarb is to put it in pie-disti, pour over the

Stew b. of rhubarb until soft, sugar syrup, and cook in a moderate then rub through a baie sleve. Beat uven until soft.

With this way, I the yolks of two cgus with a table- suggest you tie a piece of double spoonful of sugar, add the rhubarb purchment paper over the top. puree, and a small cupful of milk, Grandmother's Way

mix well, then pour into the flan.

cook in a slow uven until browned. Two-Fruit Pudding

Rhubarb and apricots are delicious together in a pudding,

May 9, 1939

Sago In Variety

THE value of sago lles in its easy digestibility, which makes it ex- cellent, for children and lovalids, and in the fact that it is very easy to make into nitractive dishes,

This is one of the simplest ways of making a sugo pudding. Wash a cup- fut and a half of small sago, and put it in a dish with 11⁄2 pints of milk, a tablespoonful of sugar, and pinch of salt. Let it stand for about half hour, then place in a moderate oven for an hour and a half without moving or stirring it

For rather richer pudding, sunk 3 ozs. of small sage in cold water for an hour. Boll up slowly 11⁄2 pints of milk, adding a strip of lemah rind Pour off the water from the sogo and add by degrees to the boiling milk, Bell together for 15 minutes quite alowly, taking care to slir.

Beat up two eggs with 11⁄2 ozs. of sugar, and add them to the sago and milk, removing the rind. Butter a ple-dish and pour in the mixture. Add two or three pleces of butter, scatter with castor sugar, and bake about 20 minutes;

Sago and Apple

very

Sago and apple pudding is palatable. Boil a cupful of sago In boiling water with a little cinnamon, a cup of sugar. and some lemon flavouring. Peel and core the apples, then cut into thin, siler and mix with the saga. After the mixture is well boiled, add a small piece of butter,

Butter a ple-dish, sprinkle stale pour into a pudding-disit, and bake sponge-cake crumbs or brendcrumbs for half an hour. on the bottom.

Stew the rhubarb in a very little 14 pints of milk, then sprinkle in To prepare sago snow, first boll up water with sugar to taste, then beat 2 ozs. of sago, simmer, and stir until it to a pulp. Fill the dish with alter the mixture is clens. And 2 ozs. of

nate layers of fruit and crumbs. Dol

castor nugar, leave to cool slightly, then add the beaten yolks of two egas. Stir by the side of the are till they thicken, cool a little once more, and add a little vanilla. Pour into

deep gloss dish,

Now beat up the wihtes of the eggs to n stiff froth; add n dessertspoonful of custor sugar, drop pieces into half a pint of milk, just at boiling point, and ponch for about a minute. Drain, and pour over the sago mixture in

with butter, and dust lightly with the dish. nutmeg.

Bake in a hot oven until the crumbs are browned, and serve with custard. Fruit Mould

of sage in a pint of cold water for For saga blancmange, soak 5 ozs. four hours. Drain off any water that remains, and pour over 1 pints of boiling milk. Add sugar to taste and Line u basin with suel crust. All it

any Figs and rhubarb combine well.

flavouring you may fancy. Boil with rhubarb, wiped and cut into Gently stew 11⁄2 pints cut-up up the mixture and cook gently small pleses, and previously soaked rhubarb with 14th, sugar until tender. the sago is done, and all the milk dried apricots in alternate layers; Add b. soaked, chopped figs and absorbed. Pour into a wet mould to set, and serve with either jom or *prinkle sugar between each layer.

stewed fruit.

simmer for half an hour.

the top with a "fid" of suet crust, the warm juice and stir into the pan. Moisten the edge of the crust, cover Dissolve uz, gelatine in 'a lttle of pinch the two edges well together, Pour into a mould and leave to set, then the down with buttered paper and boll for: 17 hours, or steam for Spring Pie 3 hours.

Sago and Orange

Sago and orange mould is a dainty sweet.

Wash and soak,lb. of smalt sago In 1 pints of water. Next A family favourite-ruhbarb pie, day put the water and sago into a Keep the boiling water half way Put the wiped rhubarb in inch lengths pan with the grated "rind of up the basin during cooking if boiling into a ple dish, sprinkling each layer (oranges.

two the pudding. When the pudding, is with sugar and lemon juice. Pile the the sago is transparent.

Simmer very gently until Remove cooked, it it out and allow to stand fruit fairly high, as it goes down from the fire add 3 ozs. of sugar, if froth, add a little sugar and a Whip the whites of the eggs to a

for a minute or two, then loosen the in the cooking, and have a funnel and the juice of four oranges. cut in inch lengths, into a stone-jur, few drops of cochineal to colmar a

Mix top of the pudding and turn out. in the centre. Add half a tencup of well, and when cold place in a glass dish. File over the sago some good Roxy Rolls

custard or a gill of cream, sweetened Make . short crust pastry and and flavoured with vanilla, and de- Appetising snacks for buffet sup- roll out to about in, thick. Cut afcorate with a few crystallised orange

strip and toy this round edge of dish, slices. Make a shorterust with lb. flour, Orst greasing this. ib. lard, 1⁄2 teasp. baking powder. Moisten pasiry edging, with water

The old-fashioned way is to put it,

Short Cuts

Laundry hint: Cotton and rayon mixtures need to be handled very carefully when wet. Do not rub or wring. Sause in soup suds, squeeze out water gently and hang in a cool place to dry. Press on wrong side, using a

warm iron.

In cooking potatoes, be sure

the pot is roomy enough so that these may move around when the water starts bolling without get- ting bumped and bruised.

. A subby spun rayon in a "mle- ror" print posen a novelty stripe in black and white on chartreuse, The shoulder banda xrö bulioned down with Mexican-linki ́and the belt is in bluck, rattia. Flopta in the skirt add style interest.

Your Garden Furniture

Now is the time to overhaul your garden furniture and make sure

дегн

water.

For invalids sagu gruel is recom-

a pinch of salt, 1 teasp. enstor sugar, and put pastry cover over whole pie.mended. Have half a pint of water and cold water to make a stiff dough. Press edges all round with fork, then bolling in the stew-pan, then sprinkle Roll out on a floured board and cut bake, the ple in a moderate oven. for in. a. dessertspoonful of One sago, and Info strips four inches long by two about three-quarters of an hour,

inches wide.

Wipe, then cut the young rhubarb Pink Jelly Into slightly shorter lengths and lay them on the pastry.

boil gently until quite clear, stirring now and then. Add a dessertspoon- ful of castor sugar, and, if liked, a glass of port wine. Serve at once. This Sprinkle with

Is unc of the children's sugar, dump the edges of the crust, favourite sweets.

Sago is quite good for thickening roll up and pinch edges together. Wipe and cut up 1415. rhubarb, soups, Sprinkle the sago in the coup Brush the tops with beaten egg and cook gently until soft with a cupful while boiling, and cook it for about it is in good order for future sugar, or milk and sugar, and bake on of water and two cupfuls of sugar. 20 minutes, stirring frequently after the months of winter storage, a greased tin in a quick oven for When soft strain through a colander, prevent it from becoming lumpy or

When the canvas of deck chairs is Afteen minutes,

Dissolve a strawberry jelly, in a sinking in the pan and getting brown. small cupful of hot water, add suf-A convenient measure is 2 ozs, of sago- Relent of the rhubarb liquid to make to each quart of soup. Cook the

pint, stir well, then pour into a grain thoroughly. mould and leave to set,

Lise

In good condition you can freshen it Rhubarb Charlotte

up by opening out the chair ond giving it a good scrub with a moder- stely hard brush, using warm soapy water. Rinse carefully and leave to dry in a free current of air.

If the canvas is split or badly worn remove it and fix a new piece. Take out all the old palls. Measure the canvas for width and length. Buy a plece a few inches longer than actual- ly needed. Turn in one raw edge and fasten the canvas to the top bar with broad-headed tacks. Next turn the canvas

over the bar before right" taking it down and securing similar- ly round the bottom bar.

This method of completely only lakering the bar

inches

ches of

stronger and

few extra and makes it far more lasting

some

There is no need to have the wooden frames of your deck chairs always the same drab colour. Treat them with coat of enamel or wasli- nile paint in

vivid shado scarlet, yellow, or blue, whichever inniches the canvas.

Examine rustic Wood articles, especially the joints and see if any of them are tlekety; if some of them bire, put a short brace of wood across the doubtful corners, securing it with brass screws or galvanised nails. Paint with varnish stain or creosote.

For Squeaking Chairs

Hammocks, tables, and adjustable chairs with metal frames sometimes develop an annoying squeak in the hinges. Touch all parts_which rub against each other with a spot of oll, and this will soon cease,

a

Oll is also an effective remedy for wicker chairs which creak. Apply it where parts overlap, but avoid put- ling it where it may get on the clothes of those who use the chair.

All garden furniture will benefit by good washing, whether you plan to repalat it or not. Warm, sonpy water can be used on all painted and varnished garden. furniture. If you imave any oak or teak garden tables or chairs, wash them down with a solution of a quarter of an ounce of copper sulpate to a gallon of warni water. This makes them clean and proof against Insects and fungus.

I. IL.

Quickly made and tempting.

to

as PRETTY

as a PICTURE

With a brush an artist can work wonders-with a tooth- brush you, too, can work won. dera. Try just a half-inch of Kolynon on a dry brush and see the difference it makes in your teeth,

BRIGHTEN your SMILE

with KOLYNOS

KOLYNOS

DENTAL CREAM

Kolynos muken teeth so clear and brilliant because of the re- markable,scientific cleansing it glvea. Kolynos not only clean teeth batter and anfer but de- stroys dangerous germs that cause tooth decay. Try Kolynos.

ECONOMIZE- BUY the LARGE TUBE

KOLYNOS

the antiseptic DENTAL CREAM

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The mostel at left is slowing a topax and white silk crepe dress and bofere accented with. topas silk jersey. The seated girl wears an ensemble, of a blue and white silk print dress and blue wool coat. Oxford gray covert cloth is piped with black velvet to make the smart-ruit at the right. Two large red wings trim the black straw nallor,

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PHOTOGRAPHS

by "Staff Photographer”

appearing in the

"SOUTH CHINA MORNING POST"

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and

HONGKONG TELEGRAPH"

may: be purchased

at the Business Office

"The Hongkong Telegraph" Morning Post Building, Wyndham Street.