1939-11-21 — Page 8

Tuesday

HONGKONG TELEGRAPH

November 21, 1939.

P.&O.S. N. Co. Knitting

TO

STRAITS, INDIA

ANDA

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 notice.

Passengers are requested to register their requirements but under present circumstances mallings are perforce restricted.

For details apply to

MACKINNON MACKENZIE & CO.

Phone 27721.

N.Y.K.e

LINE

SERVICES UNCHANGED IMMINENT DEPARTURES

PASSENGER AND FREICHT

THIS WEEK

FORTNIGHTLY

FORTNIGHTLY

AUSTRALIA via MANILA and Way Ports.

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 Orlent for CUNARD WHITE STAR LINE

PRESIDENT LINER

Sailings

TRANS-PACIFIC SERVICE

Fortnightly.

Το

SAN FRANCISCO & LOS ANGELES

wia Shanghai, Japan & Honolulu

ROUND-WORLd service

To

NEW YORK & BOSTON

Via....

Manila, Singapore, Penang, Colombo, Bombay,

Suex, Port Said, Aloxandria, Haplos and Genoa

** AMERICAN ★ ★ PRESIDENT LINES

-"ROUND-WORLD SERVICE".

"ALSO AGENTS FOR TWA', THE POPULAR

TRANS-CONTINENTAL AIR LINE”

12, Pedder Street

· Telephono 28171.

Socks

TT is surprising how many women refuse to knit socks because of the bug-bear of turning the heel. "I it wasn't for that," one woman sald, "I'd love to knit socks for soldiers. But I simply can't face the heel,"

There is no need, however, to dis- miss Rilke that. It is like grasping a nettle Armly: once mastered the heel lonca 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 60 stitches on the sock, 20 on each wire, slip 30 on to one wire (with the back-scam,: if there is one, in the centre). Keepi the rest of the stliches on two wires, 15 on each, and forget about them for the time being.

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

purl row.

The Shaping

1

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

How To Make Bread

There are different ways of tackling the next part of the heel- the shaping. This is one method. Kali (on the plain row) into the middle of the wire (15 stitches), Then knit 3 past the middle and take the next 2 stitches together. Turni slip the first stitch, puri 3 to

3 to get back to the centre, then 3

hen 3 beyond and puri 2 together. Turn, slip first stitch, knit back to opening left by turning, inke the next 2 stitches together and continue in this manner until all the either slitches beyond the gaps on side have been knitted up. End on

plain row. Now

comes the time to pick up the side, stitches. If you have slipped the first stitch of each row when knitting up the heel you will find that it makes this task much simpler. success, a hot oven is required, so the If you are not baking the loaves Halve the stitches on your wire and best plan is to set aside a special day in tins, make the dough into rounds begin to pick up the first side-one in the week for this operation, and with your hand, then cut across the stilch for each ridge made by your make a coplus supply in order to, centre both ways. This is called slipped stitches. When you have avoid waste of fuel.

Coburg loaf. For a cottage loaf take picked up the first side, pul the Good yeast should have a fresh 2 pieces dough, one about twice the stitches on the

two wires at the fruity smell, should be rather moist size of the other. Press the smaller. a holo front together (30), knit along, and to the touch, and should break off on the larger, und make begin picking up the other side. Add short and crisp, and not be dry and through the centre with your thumb (floured) or a thick wooden skewer. to your wire the stitches left at the crumbly. top when shaping the heel.

#1

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 10 15 (or half the amount on ile fron! wire.)

READ, it home-made, well repaya put away in the bread box till en-

the inbour involved. To attain tirely cold.

It can be obtained at most bakera

and costs about id 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

It may seem conplicated the first time you try it, but it is worth per- severing, and becomes simpler as 3 lbs flour and this makes a quar-

Oné oz yeast is required to raise

1lb white flour, 24 lbs wholemeal flour, 1 oz yeast, 1 large teaspoon caster sugar, 1 level tablespoon salt, 1 pint water or 1 pint water and

pint milk.

Wholemeal four absorbs more water than while four, and if suff-

you go on. To strengthen the heel tern or 4 lb loaf; 11⁄2 oz of yeast is cient liquid is not used, the bread is still further some knitters use a silk sufficient for 7 lbs flour, but in makc- dry and hard, thread in conjunction with their wool. This gives a strong finish and minimises holes.

Lavinia Derwent.

UFS

To make this pert-looking flitlo suit even more chic, the designers have used the new, navy green colour. In...n...momy celaneses rayon and wool crepe- weave and have reverted to a type of the Gibson pleats of a fow years back.

PEPSODENT

Pepsodent

TOOTH PASTE

AND

POWDER

CONTAIN IRIUM

FOR GREATER CLEANSING POWER

ing smaller quantities of bread use a little more yeast in proportion.

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

Make same as white bread.

Fruit Mall Loaf

Proceed as for wholemeal loaf, adding 1⁄4 lb raisins or sultanas. Baking Powder Bread

Fresh, evaporated or powdered milk used in making bread, makes the bread keep fresh longer than when simply made with water, Water in 2 lbs plain flour, 1 teaspoon salt, which potatoes were boiled is also 1 level tablespoon baking powder, 4

It liked, pint milk, cold water,' good.

The addition of a very little sugar large tablespoon margarine.

Mix dry ingredients. Rub in mar- makes the dough rise faster, than when mixed without sugar It also Barine. Add sumclent-milk and water to form a rather soft dough, improves the colour of the crust.

It is important to keep dough at a but it must not be at all sticky. steady temperature while it is rising. tins, and bake in a quick oven: 10

The best way to do this is to stand the bread-bowl in a basin of warm water--82 degrees Fahrenheit-is good temperature for the dough.

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

White Bread -

3 lbs plain household flour.

1 level tablespoonful calt,

1 level dessertspoonful caster sugar. 1 oz yenst.

1 pint milk and water. Time 45 minutes: temperature--gas Regulo mark 7; électricity 450 degrees Fahrenheit,

Warm oli utensils before beginning to make bread, Slove the flour and sult together and place in

warm bowl. Put yeast and sugar in a cup, and stir with a spoon till they are a smooth liquid,

Add a little tepid water Lo the yeast. Make a well in the centre of Hair, pour in the yeast. Stir into the yeast sumelent flour from the sides to form a thick batter, sprinklő a little of the flour over the top.

Cover the basin with a cican cloth, and let it stand in a warm place for 15 minutes to sponge, then add suti- elent tepid water and milk to maké 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 15 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 set to rise again 15 minutes. Let the loaves rise, until they reach to the top of the tin. Bake for 4 hour in a, hot oven ht first, then cook more slowly after the first 10-15 minúty,

Note-Tepid water is: 1

1 part boll- Ing to 2 parts cold, we

When the bread is taken from the oven, turn it out of the tins, and cool on a sleve, or support the loaf so that the air will reach ali sides. It the loaves stand flat, the bottom crust will become moist; if wrapped in a cloth, it will do the same. Do not

+

Turn the dough into 2 hot greased minutes, then more slowly about 35- 40 minutes in all,

Isobel.

For mmttness, Maraba Hunt screen alar, wears a twoed-en- semble in greon mustard ́ ́and brown, and carries her leather bag in saddle fazhion over her koolder, Brown ́noocssories, complete the sulfit.

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