1939-11-06 — Page 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 vesels may call at any ports on or off the route and the route and all saillers aře sudjeel to change or deviation with or without notice.

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

For details apply to

MACKINNON MACKENZIE & CO.

Phone 27721.

PRESIDENT LINER

Sailings

TRANS-PACIFIC SERVICE

Fortnightly To

SAN FRANCISCO & LOS ANGELES via Shanghai, Japan & Honolulu

ROUND-WORLD SERVICE

To

NEW YORK & BOSTON

Via

+

Manila, Singaporo, Penang, Colombo, Bombay,

Suoz, Port Said, Alexandria, Naples, Genoa and

Marsailles.

★ ★ AMERICAN ★ ★

PRESIDENT LINES

"ROUND-WORLD SERVICE"

"ALSO AGENTS FOR TWA', THE POPULAR

TRANS-CONTINENTAL AIR LINE"

13, Pedder Street

Telephone 28171.

THE "TELEGRAPH "

WAR MAP

OF EUROPE

TWENTY CENTS

SIZE 16′′ ACH

12"

NOW ON SALE

AT THE “HONGKONG TELEGRAPH" OFFICE, MORNING POST BUILDING

WYNDHAM STREET

up the Pork

Here are some now as well as then drain and remove both outer older recipes for serving pork. and inner, skins. Return them to Try "Pork Bakey," 'n Galway dish. the pan and boll them in milk and Take 1b, fresh pork, 2 onions, I water til tender. Then rub through egg. 1 tablespoon powdered sage, i a sleve, or mosh them to a pulp. apple, 3 tablespoons flour, lemon Add the incat, crumbs, onion, Julco, seasoning, a little milk. Cut herbs about ᎫᏘ . teaspoonful-and up the pork. Chop the onions and seasoning and mixx well together. apple, and nod to there the tags and Bind with, the benten, eg und a little lemon juice. Season well little milk. Form into a roll, wrap with salt and black pepper.

in greased paper, and steam for 2 Place the fixturo In A well to 24 hours. While still hot, ne-.. greased shallow pan and pour over move the paper

put between two all a stiff batter made with the flour, plates, weight down, and leave til of dripping and CRK, and a le milk. Bake one cold Jiour in a moderate oven. Servu with cranberry or mustnul sauce.

Polish Dish

:

Here is a Polish recipe "Barsa"

water.

of

a feacupful

Brush with a little wormed glaze Place the wire trivet over these and geralsh 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 til with a lid and Roast with Parsnips

cook in a slow oven for two hours, In simple but effective sequel to the

Take up the parsnips and keep hot, Return the pork to the oven to cooking of a pig's head.

Pork and parsnips make a fine brown Prepare half or a whole pig's head roast,

(about five minutes) then which can und boll well. Remove bones and with a piquant Sicilian snuce of red- Slightly thicken the gravy, re-boil, be rounded off dish up, surrounded with parsnips. chop the ment small.

In the same currant jelly, chutney and capers. and pour round the dish. Serve this water the head was balled in, place.. Take about 31b. of fresh streaky sauce separately. enough fine oatmeal, with salt, pep- pork, and fustead of "scoring" ask per, chopped onion and parsley to your butcher to remove the skin en-

SAUCE. — Melt- two nake slit. When the meal is cooked, tirely. Have ready add the meat. Stir together well dich and into this lay some parsnips small saucepan, add

a deep baking' tablespoons of red currant jelly in n

a tablespoon and put into moulds or basins.

that have been peeled and cut in ful of chuincy and the same of Cut in slices, hot or cold, it is de- halves Jengthwise. Dust with pep- chopped cnpers. Make hot and pour licious. In Poland pickled cucum-,per and salt, then add a small nut in a sauce-bout. bers are eaten with it. Here, I use cucumber with vinegar.

Cold Galantino

Pork und chestnut galantine is a good cold appetiser made from pork, You need lb. of mineed raw pork, lib, chestnuts, 4oz. breadcrumbs, 1 tablespoon of chopped onion, 1 egg,

le trik, sage or mixed herbs

and seasonings to taste.

'Make a cut in each chestnut on the at side, put in a saucepan with cold water to cover, bring to the ball,

SHORT CUTS

To remove ear stains from silver, try rubbing with a little moistened lable Bali.

When using gelain the pro- portions are two tablespoons to a quart of liquid for the best results.

411

Qui

+

01st

The Jacket nipped in at the waist with pleats released above the waistline is a type much fa- voured in this season's sports-. wear. Frequently it is called the Hollywood Jacket. Here it

is shown a rich Heatherton plaid with nubs. It combines navy, yellow, light blue and salmon, the yellow matched in the shelland skirt with flared panels and the botany sweater,

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

COMING

to the

KING'S

EDWARD SMALd wines.

The Alexander Dunca Clezley

THE MAN

IRON MASK

LOUIS HAYWARD JOAN BENNETT

'Diedded by JAJAKS WHALE ¿'''LESTED AXnats

SICILIAN

How Do You Angel Food Cake

Like Your Eggs?

11⁄2 cupa egg whites

1⁄4 teaspoon salt.

1 teaspoon cream of tartar

1 cup flour (xifted" 4 {mes)

11⁄2 cupa pranulated sigar

(sifted 4 times)

1 teaspoon vanilla

teaspoon almond extract cup alleed candled cherries (or

Heat, the

whites

and sali until

TT is fortunate that we maraschino)"

have, at this moment, troths. Add the cream of tartar and enough eggs at our disposal beat until the mixture will form in {with which

peoke Lightly fold in the flour and to prepare half of the suger, which have been dishes which can be as mixed together, add rest the economical as they are tas-sugar, the flavourings and cherries. mix lightly. Pour into a large angel Ity.

food cake pan. Bake one hour in u

carefully remove.

"Scrambled eggs" you will slow oven. (300 degrees). Invert exclaim, a little cynically. Yes, the pan to let the cake cool. Then but there are many variations*** 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- reet cooking produces a light, soft 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 ench egg. Put a teaspoon of butter for.ench egg in a small saucepan and heat thoroughly. Pour in the egg mixture and over a alow fire stir until - It | thickens. Serve 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 bread- crumbs to each egg. Pour the milk on the crumbs to soak them, bent 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 unth well cooked. Again serve very hot

A two-plece spun rayon frock has a pink cardigan jacket with zipped pockets and a 'strawberry skirt gored for fullness.

and quickly on freshly toasted SAVE

bread.

sprinkled over each serving is A Tittle grated cheese

a tasty finlah, but then you must pop all into the oven | អប់ that the cheese melts into the egg mixture. Thick tomato sauce also helps to maké the meal tastier-and this need not be returned to the oven for the final heating.

AS

Something Sweet

S 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 augar to tasto; pour into the pan and stir. until it thickens.

Then cut up squares of stale sponge cakes, which you have spread with jam and pour the egg mixtare over it."

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