1939-11-21 — Page 18

Tuesday

HONGKONG TELEGRAPH

November 21, 1939.

P.&O.S.N.CO. Knitting

TO

STRAITS, INDIA

AND

UNITED KINGDOM

PASSENGERS AND CARGO®

SAILING

ABOUT THE MIDDLE OF DECEMBER ALSO FREQUENT FREIGHT STEAMERS

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 vessels may call at any ports on or off the route and the route and all sailings are subject to change or deviation with or without notion.

Fassengers are requested to register their requirements but under present circumstances mailings are perforce restricted.

For details apply to

MACKINNON MACKENZIE & CO.

Phone 27721.

N.Y.K.

LIN

SERVICES UNCHANGED IMMINENT DEPARTURES

THIS WEEK

PASSENGER AND FREIGHT

FORTNIGHTLY

-FORTNIGHTLY....

AUSTRALIA Way Ports.

via MANILA and

HONOLULU, SAN FRANCISCO, and LOS ANGELES.

-VANCOUVER and SEATTLE.

FREIGHT ONLY

END of NOVEMBER

CALCUTTA via SINGAPORE and Way Ports,

Complete Information From Your Agent or:' NIPPON YUSEN KAISYA

KING'S BUILDING

TELEPHONE 30291.

General Passenger Agents in the Orient for CUNARD WHITE STAR LINE

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, Singapore, Penang, Colombo, Bombay,

Suoz, Port Said. Alaxandria. Naples and Gonos

** AMERICAN-

PRESIDENT LINES

"ROUND-WORLD SERVICE” TRO

*ALSO AGENTS FOR TWA', THE POPULAN · TRANS-CONTINENTAL AIR LINE”

12, Pedder Street

Telephone 20171.

Ir

Socks

is surprising how many women refuse to kait socks because of the bug-bear of turning the heel. "If it wasn't for that," one woman said, I'd love to knit rocks for soldiers. But I amply can't tace the heel."

There is no need, however, to dis miss it like that. It is like grasping a nettle firmly: once mastered the heel loses its nightmarish effect and becomes a pleasant break In the monotony of plain knitting.

This is how to tackle it. When the heel is reached, divide the stitches so that half of them are on one needle. It, for example, there are 80 stitches

on the sock, 20 on cach wire, slip 30

on to one wire (with the back-scom, If there is one, in the centre). Keep the rest of the stitches on two wires, 15 on each, and forget about them for the time being.

the 30 Now, concentrating on stitches and beginning on the purl row, kalt first 4 stitches plain, then slip 1, knit 1 purl-wise ti there are stitches left at the end. Knit 4 the heel. plain. This strengthens Turn and init a plain row. Repeal these two rows until the heel is long enough-usually 30 rows, ending on a puri row.

The Shaping

are

of

There

different

woye tackling the next part of the heel- the shaping. This is one method. Kolt (on the plain row) into the (15 stitches), middle of the wire then knit 3 past the middle and take Turn the next 2 stitches together.

back slip the first stitch, purl 3 to get to the centre, then 3 beyond and purl 2 together. Turn, slip first stitch, knit back to opening left by turning, take the next stitches together and continue in this manner until all the on eithor stilches beyond the gaps

End on side have been knitted up.

a plain row.

Now comes the time to plek up the

If side stitches. you have slipped the first stitch of "each row when knitting up the heel you will find Bhat makes this task much slapier. Halve the stitches on your wire and begin to pick up the Arst side-one stitch

for each ridge made by your have slipped stitches. When you

the picked up the first side, put stitches on the two wires at the front together (30), kalt along, and begin pleking up the other side. Add to your wire the stitches left at the top when shaping the heel.

The heel is now completed and all that remains is the intakes. Take in (only on the 2 side rows) every other row until the stitches are, reduced again to 15 for half the amount on the front wire.)

It may seem complicated the first Lime you try it, but it is worth per- severing, and becomes simpler as you go on. To strengthen the heel still further some knitters use a slik thread in conjunction with their wool. This gives a strong Anish and minimises holes.

Lavinia Darwest.

QUES

To maka this · pert-looking Iitute sult even more chlo, the designers have used the new NAVY green colour in a mossy ocioneses rayon and wool crepa weave and have reverted to a typo, of the. Gibson pleats of a few years back.

PEPSODENT

Pepsodent

TOOTH

PASTE

AMD POWDER

CONTAIN IRIUM

FOR GREATER CLEANSING POWER

Irene Dunn is noted in Hollywood for her smart altire and ability to wear clothes. The lovely actress shows how important it is to wear your finery becomingly by donning this period suit, 1927 with modem ease. The jacket is belge kasha with a cross fox collar and loose silhouette. Her shirtwaist is belge satin and her hat is the cloche, or turban of that period's millinery trend.

How To Make Bread

READ, if home-made, well repays put away in the bread box till en-

the labour involved. To attain tirely cold. success, a hot oven is required, so the

If you are not baking the loaves

best plan is to set aside a special day in tins, make the dough into rounds in the week for this operation, and with your hand, then cut across the make a copius supply in arder to centre both ways. This is called a Coburg loaf. For a cottage loaf take vold waste of fuel.

a hole

Good yeast should have a fresh 2 pieces dough, one about twice the fruity smell, should be rather moist size of the other. Press the smaller to the touch, and should break off on the larger, and make short and crisp, and not be dry and through the centre with your thumb (foured) or a thick wooden skewer. crumbly.

It can be obtained at most bakers and costs about 1d per oz. One can Wholemeal Bread also get cakes of compressed yeast, which can be kept in a tin in your store cupboard. Your chemist could probably supply you with this. Proportions of Yeast to Use

One oz yeast is required to raise 31⁄2 lbs flour and this makes a quar- tern or 4 16 lonf; 11⁄2 oz of yeast is sufficient for 7 lbs flour, but in mak- ing smaller quantities of bread use a

tile more yeast in proportion.

To be a successful bread-maker, you must pay attention to the follow- ing rules:

1 lb white flour, 2 lbs wholemeal flour, 1 oz yeast, 1 large teaspoon caster sugar, 1 level tablespoon salt, 1% pint water or I pint water and 34 pint milk

Wholemeal flour absorbs more water than white flour, and if suff- cient liquid is not used, the bread is dry and hard.

Make same as white bread,

Fruit Malt Loaf

Proceed as for wholemeal loaf, adding. 1b rafsins or sultanas. Baking Powder Bread

Fresh, evaporated or powdered milk used in making bread, makes the bread keep fresh longer than when

2 lbs plain flour, 1 teaspoon salt, simply made with water. Water in whieh potatoes were boiled is also 1 level tablespoon baking powder,

pint milk, cold water. It liked, I goort,

The addition of_n_very_little sugar large tablespoon margarine. makes the dough rise faster, than Mix dry ingredients-Rub-in-mar when mixed without sugar. It also water to form a rather soft dough, Add sufficient milk and Karine. Improves the colour of the crust.

but it must not be at all sticky,

It is important to keep dough at a steady temperature while it is rising, tins, and buke in a quick oven 10 Turn the dough into 2 hot greased The best way to do this is to sland the bread-bowl it, a basin of warm minutes, then more slowly about 35-

10 minutes in all, water-82 degrees Fahrenheit-is. o

Isobel good temper!ture for the dougli.

To cream yeast means to stir it with a little sugar till it becomes moist.

White Bread

31⁄2 lbs plain household flour,

1 level tablespoonful salt.

1 level dessertspoonful caster sugar.

1 oz yeast.

11⁄2 pint milk and water,

Time 45 minutes; temperature-gas Regulo mark 7; electricity 450 degrees Fahrenholt,

Warm ali utensils before beginning to make bread. Sleva the flour and salt together and place in worm bowl. Put yeast and sugar in a cup, and stir with a spoon till they are n smooth liquid..

Add a lttle, tepid water to the yeast. Make a well in the centre of } flour, pour in the yeast. Stir inta the yeast sufficient flour from the sides to form a thick batter, sprinkle a little of the flour over the top.

Cover the basin with a clean cloth, und Jet it stand in a warm place for 15 minutes to sponge, then add suff- clent tepld water and milk to make into a smooth elastic dough. Knead well on a floured board, pressing the knuckles well into the dough. When it is a smooth dough, put it back in the bowl, and cover again with the cloth. Leave to rise in a warm place 14 hour. It should then have dou- bled its original size.

Now divide the dough into 2 or 3 equal portions, knead again lightly, and place in grensed tins, and pet to rise again 15 minutes. Let the loaves rise, until they reach to the top of the Un. Bake for 4 hour in a hot oven at first, then cook more slowly after the first 10-15 minuty.

Note: Tepid water is 1 part boil- ing to 2 parts cold.

When the bread is taken from the aven, furn`It out of the tins, and cool; on a slove, or support the loaf no that the air will reach all sides. If the loaves stand fat, the boltom crust will become moist; ff wrapped in a cloth, it will do the same. Do not

COUNT

UFS]

For simrtness, Maraha Hunt, screen star, weam a tweed, en- semble in groen mustard and brown, and carries her leather 'bag in 'waddle fashion over her shoulder. Brown nocemories

· complete the outfit.

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In "THE

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