1939-11-06 — Page 28

8

Monday,

HONGKONG TELEGRAPH

November 6, 1939.

P&O.S. N. Co. Prinking

TO

STRAITS, INDIA

AND

UNITED KINGDOM

PASSENGERS AND CARGO

SAILING

ABOUT THE MIDDLE OF DECEMBER

+ also

THREE CARGO SAILINGS

IN

NOVEMBER

B. I. S., N. CO. LTD.

Sailings to Straits, Rangoon and Calcutta.

E. & A. S. S. CO. LTD.

Sailings to Rabaul, East Coast of Australia and Tasmania.

ALSO FREQUENT SAILINGS TO SHANGHAI AND JAPAN.

All ventis may call at any ports on or off the route and Rie route and all sallings are subkel to change or deviation with or without notice.

Passengers aro requested to register their requirements but under present clrcumstances mailings are perforce restricted.

For details apply to

MACKINNON MACKENZIE & CO.

Phone 27721.

PRESIDENT LINER

Sailings

TRANS-PACIFIC SERVICE

Fortnightly

Τα

SAN FRANCISCO & LOS ANGELES via Shanghai, japan & Hanolulu ROUND-WORLD SERVICE

To

NEW YORK & BOSTON

Via

Manila, Singapore, Penang, Colombo, Bombay, Suez, Port Said, Aloxandria, Naples, Genoa and

Marscillas.

** AMERICAN × ×

PRESIDENT LINES

"ROUND-WORLD SERVICE”

"ALSO AGENTS FOR TWAŁ, THE POPULAR

TRANS-CONTINENTAL AIR LINE”

Telephone 20171.

12, Fedder Street

THE "TELEGRAPH."

WAR MAP

OF EUROPE

TWENTY CENTS EACH

SIZE 16′′ X 12"

NOW ON SALE

AT THE “HONGKONG TELEGRAPH OFFICE, MORNING" POST/ BUILDING. WYNDHAM STREET

up the Pork

then drain and remove both outer

and

Add the

two

Here are some now as well as older recipes for serving pork.

Inner skins. Return them to Try "Pork Bakey," a Galway dish. the pan and boil them in inlik and Take 11b. fresh pork, 2 onions, 1 woter till tender. Then rubs through egg. 1 tablespoon powdered sage, 1 a sieve, or anush them to a pulp. apple, 3 tablespoons flour, lemon

meot, crumbs, onion, tuaspoonful--and Julee, seasoning, a little milk. Cut herbs about up the pork, Chop the unions and seasoning and mix well together. apple, and add to these the sage and lind with the beuten egg and o a little lemon juico. Season well ile milk. Form into a roll, wrap with salt and black pepper,

In trensed paper, and ateum for 2 Place the mixture in a well- to 2 hours. While still hot, 20- greased shallow pan and pour over move the paper put between all a silt batter made with the flour, plates, weight down, and leave till of dripping and I teacupful of egg, and a little mlik, Bake one cold. hour in a moderato oven, Serve

Brush with a Httle warmed plaże Place the wire trivet over those with cranberry or mustard sauce. and garnish with hard boiled egg, and put the pork on it so that the Serve thin slices of the galantine Juice drips on to the parsnips when with mustard sauce.

cooking. Cover all with lid and enoit in a slow oven for two hours. Take up the parsnips and keep hot. I Return the pork to the oven to Parit ar paralos make a fine brown (about five minutes) then Prepare half or a whole pig's head roast, which can be rounded off dish up, surrounded with parsnips. and boil well. Remove bones and with a piquant Sicilian sauce of red- Slightly thicken the gravy, re-boil, chop the meat small. In the same currant jelly, chutney and capers. and pour round the dish. Serve this water the head was bolled in, place Toke about 3ib. of fresh streaky sauce separately. enough fine valmeol, with salt, pep- pork, and instead of "scoring" ask

Polish Dish

Here is a Polish recipe "Bnmae"

a simple but effective sequel to the rooking of a pig's head.

Roast with Parsnips

water.

per, chopped onion and parsley to your butcher to remove the skin en- SICILIAN SAUCE. Meit two make slit. When the meal is cooked, trely. Have ready a deep baking tablespoons of red currant jelly In a add the meat. Stir together well dish and Into this luy some paranips small saucepan, add a tablespoon- and put into moulds or basin.

that have boon peeled and cut inful of chutney and the same of Minke hot and pour Cut in slices, hot or cold, it is de- thalves Jengthwise. Dust with pep chopped capers, licious. In Poland pickled cucum-, per and salt, then add a small nut in a sauce-boat. bers are eaten with it. Here, I use cucumber with vinegar.

Cold Galantine

Pork and chestnut galantine is a stood cold appetizer made from pork. You need lb. of minced raw pork, 1b. chestnuts, 4oz. breadcrumbs, i tablespoon of chopped onion, 1 egg, attle milk, sage or mixed herbs and seasonings to taste.

Make a eut in each chestnut on the flat side, put in a saucepan with cold water to cover, bring to the boll,

SHORT CUTS

To remove egg stains from silver, try rubbing with a le moistened table salt.

When using gelatin the pro- portions are two tablespoons to aquart of liquid for the best results.

03251

The Jackel nipped in at the walst with pleats released above the waistline is a type much fa- voured in this season's sports- wear. Frequently is called

the Hollywood jacket, Here it is shown in a rich Heatherton plaid with nubs. It combines navy, yellow, light blue and salmon, the yellow matched in the shelland skirt with Aared panels and the bolany sweater.

THE "TELEGRAPH " will send a Star Photographer to all events of public interest. Requests should be addressed to the Pictorial Editor,

COMING to tho

How Do You Angel Food Cake

Like Your

Eggs?

11⁄2 cups egg whites

1⁄4 teaspoon salt

1 teaspoon cream of tartur

1 cup flour (sifted 4 times)

11⁄2 cups granulated miyar

(sifted 4 times)

1 teaspoon nanila

1⁄2 teaspoon almond extract

1 cup sliced candied cherries (or)

Maraschino)

Beat the whites and salt until

Tis fortunate that we

have, at this moment, frothy. Add the cream of tartar and enough eggs at our disposal beat until the mixture will form in peaks. Lightly fold in the four and with which to preparent of the sugar, which have been Idishes which can be as mixed together, add the rest of the economical as they are tas-sugar, the flavourings and cherries, Mix lightly. Pour into a large angel ty,

food cake pan. Bake one hour in a

"Scrambled eggs" you will slow oven. (300 degrees). Invert exelnim, a little cynically. Yes; the pan to let the cake cool. Then but there are many variations carefully remove, of scrambled eggs, and most

people know only one.

How To Scramble

THE simplest way is to allow to every egg, half an ounce of butter, one dessertspoon of milk, a pinch of salt and a dash of pepper.

Melt the butter in a small saucepan, break the eggs into it. add the milk, pepper and salt' and allow the mixture to heat quite slowly. Do not forget to stir all the time, until the eggs' begin to set-then just arrange in piles on buttered toast.

The secret of success is not to cook too long-nor too fast. The eggs then become heavy and the whey separates. Cor- rect cooking produces a light, coft and moist mixture.

A Richer Dish ALTERNATIVELY, beat the

eggs well, add the salt and pepper and one to three table- spoons of milk-or, cream--to each egg. Put a teaspoon of butter for each egg in a small saucepan and heat thoroughly, Pour in the egg mixture and over a slow fro stir until it thickens. Servo at once.

Economy's Sake

IF you are finding eggs rather dear for your food budget just now, use a tablespoon of milk and a dessertspoon of brend- crumbs to each egg. Pour the milk on the crumbs to soak them, beat the eggs in the usual way and add this to the crumbs with pepper and salt.

Pour all into a pan with hot dripping and stir until well cooked. Again serve very hot

and quickly on freshly toasted

brend.

A littlo grated cheese sprinkled over each serving is ja tasty finish, but then you must pop all into the oven that the cheeso melta into the egg mixture. Thick tomato sauce also helps to make the meal tastier-and this need not be returned to-the oven for

80

KING'S the Anal heating.

EDWARD EMALk, poner

The Alexander Dumas Classle-

THE MAN

Something Sweet

As a sweet, and one which is sure to be popular" with {children-put first a small piece of butter in a saucepan, beat two eggs thoroughly and add two tablespoon of milk and sugar to

until it thickens.

|& IRON MASK taste: pour into the pan and stir

LOUIS HAYWARD JOAN BENNETT

Directed by JAMES WHALE UNITED ARTISTS

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Crossword Puzzle

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