1948-10-29 — Page 14

THE HONGKONG TELEGRAPH, \' SATURDAY, OCTOBER 80, 1948.

BEAUTY FASHIONS HOME

A NEW TECHNIQUE IN IRONING

By ELEANOR ROSS TFFICIENCY in the

keynote of

successful busincas technique

and every day

equipment, new

their appearance.

now Idean, new short-cula muko

is well

The modern housewife aware of this and she, too, is over

beller seeking new and

ways to make her housework more efficient, more streamlined, less effort and tline consuming. Take the routing of Ironing which for years has been the same old stand-up-to-lt job, ex- cept for these happy women with But along en automalle Ironer.

cut op comes. one firm and works

fechalque to now and improved permit a sit-down Job with an or dinary electric Iron.

It possible, it is best to use an tron with an "off" and "on" switch to save the me and energy of pull- ing the plug from the rockel when you want the current off and re- Inserting when you want the iron to warm up again,

Sit-Down Technique

A wide Ironing board is best for this sit-down technique, since it re- duces the number of shifts neces- sary to iron large pieces such as tablecloths. No need to rush out and buy a new wide Ironing board. If your board is narrow just pad a separate ironing board, 22 inches wide, and pince it over your regular cleats to ironing board, attaching

tie board to prevent slipping.

γαμέτ ironing The padding on

board should be firm yet resillent,

lint-free and easily reinovable for

washing. When not in use, cover the

SLIP IS SHOWING-Here comes the bride but without her dress. She has taken it off to show her lace-trimmed white nylon bridal slip. A back panel insert gives added fullness. Her flower girl wears a white rayon crepe slip with rounded neckline.

board with a fitted plastic "npro CARE OF THE NEW-BORN

to keep padding clean.

"apron" in place with

across the back.

Right Position

the

streamers

Sit on a kitchen chair or use a kitchen stool, but whatever you use, too that it is really comfortable. Your choice depends on the height of your ironing board. (Sit at the board and bend your eibows. If elbows rest lightly on surface of board you will be comfortable even during a protracted Ironing period.) With tapered end of board ut your left, place chair or stool in centre position so that you can reach full end of board with ease. You will be delighted how well you can work, how efficiently and quickly. Use your kitchen table as an ad junct. Sprinkle your clothes on Use it as a catch-all for folded, ironed items, to let them get com- pletely dry before you put them away. Incidentally, you might try using a porcelain top table as an Ironing table, if regular board is not the right height for you. Pad it with folded cotton blanket and asheet; tie or pin corners the table legs.

around

the

It is a good idea to cover floor with clean white paper. Do not use newspaper as the ink may soll the garment. Or place a low table on the far side to catch inrge pieces such as tablecloths or sheets. We are sure that other work-saving iddens will present themselves to you once you decide 10 Ro on a sit-down strike against hours of troning while standing up.

BABY

on the weeks birth.

CHILD'S start in life de- pends to a great extent, care he receives in the immediately following For the normal baby, this care need not be complicat- ed because the new-born baby does not need many things. Nevertheless, his care should be exact because life itself may be threatened unless these few requirements are scrupulously attended to.

By HERMAN N. BUNDESEN, M.D.

cord

nested by some physicians that a complete bath should not be given an from eight to fourteen days or course, the baby's cloth- fater. ing and the dressing on the slump should be changed daily and diapers replaced when needed.

During the baby's stay

in the tho hospital, those who care for infant should wear clean gowns, and face masks. No one who has a cold, even a slight one, or similar infec tion

should come in contact with the baby.

Babies Lose Weight

First of all, the new-born baby In regard to the feeding, breast It must needs warmth and proper food. Of

milk is by far the best. is equal importance

profection be remembered that all babies lose When these three weight for the first five to seven against germas.

the things are provided.

normal days. It is suggested that the baby will thrive. However, as an be put to the breast twice a

filmess, he against

the next day, and four-hour intervals.

added precmined by a doctor following birth, two to four

1st

should be frequent intervals-every day dur

his stay in the hospital, and

inly thereafter. In this way, any

signs of sickness will be noted carly enough to permit of proper treat ment,

15

haby The less new-born handled the better. After birth, the It is sup- baby's skin is cleaned.

Teeth Need Regular Care

Knowing what a beauty asset protly teeth are, Binger Nadine Conner · gives hers good care.

By HELEN FOLLETT

HE teeth cannot strictly be termed pound, foolish. Small cavities, of

is present: The dentist will find them, catch them young; the lady will be saved pain and money. It is seldom that one sees a person whose tecili have endured in perfect condition throughout life and who has never had

professional attention.

of the face, however perfect, marred if the bitors are not in per- Oral feet condillon, shining white, hygiene is of importance; not only to appearance but to maintain health. If the teeth are not in good condition, there

may be internal troubles,

It is true that as long as the teail because the process

of digestion

are free from decay and the gums begins in the mouth.

are hard and healthy, no infecilon Semi-yearly visits to the dentist can invade them, despite the presence for examination are necessary; there of germs that are ever present in may be blind abscesses at the rools the mouth. But the slightest break of the teeth or pus pockets in the in the enamel gives these enemles gums that harbour bacteria that may their opportunity

to infections in remote each meal, the brushing at bedtime ivo riso

The teeth should be brushed after parts of the body.

The women who cares not how should never be neglected. Particles much money she flings for beauty of food, lodged between the teeth, treatments and grand dry goods, can change in character in a few and neglects to have professional hours, producing chemicals that have. care for her tooth, in ponny wise and a deplorable effect upon the feotit.

thereafter

day times

at

If the baby is given a cow's milk mixture during the first few days, his hunger is dulled so that he will vigorously from the not nurse breast. If the baby does not nurse the breast milk supply vigorously, will not come in properly nor it be maintained.

will

Another Danger According to Dr C. A. Silth of in Boston, there is another danger feeding new-born infants too much ur lao curly. Because they are in- suck expert at nursing, they may some of the fluid into the lungs and develop what is known as aspiration pneumontu.

A weak baby, according to Dr Smith, is only made weaker by ot- tempts to force food into him,

cow's

If the baby must have a milk mixture, the formuin should be u simple one. If the baby tioes not get along well, the chances are that the fault is with the baby and not with the feeding.

It is also suggested that the new- horn baby will do best if kept with the mollier as much as possible be

of psychological and emotional

cause factors,

Should the baby become ill, he should be isolated, that is, separated from well babies. All of the things necessary for the sick Infant, such us oxygen and the equipment re- quired for the injection of "whelo blood, should be available.

HOME HINTS

ן -

Eggs kept at ordinary room tem→ perature for three days lose as much freshness as eggs kept in a home Put refrigerator for two weeks, eggs in the refrigerator promptly. 'them in a If possible store covered' container.

and

Save all cour milk, for. It is so useful for cakes, when bicarbonate of soda must be substituted for the usual baking-powder.

reviving

Vinegar. is useful for colours. Add one teaspoonful of vinegar to cach quart of cold, rinsing water. Thoroughly saturate the article, wring tightly, and dry quickly.

Cold potatoen mixed with a Kitle flour, milk and baking-powder make excellent pasiry for a pic of cooked mcat or flah, as it requires very little baking. It can also be formed into scones for tea, in which caso a lille margarino is required.

A pinch of salt brings out favour In cooked fresh peaches,"

Let's Eat

BY

IDA BAILEY ALLEN

The Chinese Sub-Gum' Is

BON

Easy To Make. Try It

ON jour, Madame," said the Chef. "You are very carly in the kitchen."

"I'm working out a sauce-y problem and needed to get an early start. I'm trying to duplicate that Chinese red plum sauce we had the other night, Tha Chinese Chef said they bought it bottled and s0 didn't have the recipe.

he

"I think I've discovered the formula. The basis is sour red plums, cooked with vinegar, raisins, brown sugar and collection of hot spices. But I've sleathed out one ingredient that's entirely unexpected.”

2

"And what is that?" asked the Chef

That secret ingredient is garlic." "But that should not be hard to detect," he smiled.

Special Group

"It wouldn't be, ordinarily. But this special group of ingredients secms to absorb and blend the garlle flavour. This batch of plum sauce has already cookel enough, so I'd like you to taste it. Here's some already cooled on a saucer.".

The Chef tasted i slowly.

"This sauce that you have accom- plished is for all men who enjoy a speelut tasty sauce with their meat or fish. It is my considered opinion that this marvellous sauce calls for a Chinese dinner.

"Let's have a Chinese sub-gum dinner," I agreed. "That always means the use of green peppers, tomatoes and onions. The Chinese have always been careful to cook their vegetables only until they are merely tender-crisp, and keep both colour and shape. That's why foods cooked sub-gum style are so attrac- tive with the gay green peppers and red tomatoes."

Chicken Broth

"In the refrigerator I have about aquart of chicken broth I made from the chicken feet, the neck, the lips of the wings and the giblets," said the Chef. "We can use that for a vegolabic soup sub-gum style."

"Of course we don't need much meat for a Chinese main dish," I saic.

"We have about three-quarters pound beef flank steak," he went on: "it will make a substantial dish of Chinese pepper steak and stili be inside the budget. I will make plain fried rice and rome panned string beans. And for the spotlight with this main course, I shall serve your red plum sauce supreme."

Dinner

Sub-Gum Vegetable Soup Crackers Pepper Steak Red Plum Sauce Fried Rice Panned String Beans Watermelon Tea Throughout All Measurements Are Level Recipes Serve Four

Sub-Gum Vegetable Soup

For this use qt. chicken stock; or 1 can condensed chicken bouillen diluted with water; or 4 c. walor and 6 chicken bouillon cubes. Bring to bolting point. Add 34 c. fine- djced celery, c. shredded fresh mushrooms or 1 (3 oz.) can mush- room caps, stems and liquid: 1 e. chopped Chinese cabbage, and tbsp. small squares sweet green pepper.

Simmer 10 min. or until

2

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barely lender. Then add 1⁄2 c. little chunks of fresh, peeled tomato, and slimmer 3 min. Season to taste with salt and pepper, and a few drops of soy sauce.

Pepper Steak

Wash and remove the seeds and cores from 6 good-sized sweet green peppers, Cut peppers into largo ble sized pieces, and boll 4 min. in water to cover, then drain. Menn- time cut 1 10, flank or skirt steak into

rips, Next very small, thin strips. in a skillet measure 2 tbsp. vegetable oil. Saute the steak and peppers in thin for 2 min. Then add 1 tsp. sugar, 1% c. soup stock or water and

about 10 min. Thicken with 1⁄2 tbsp.

tsp. pepper. Cover and nimmer

cornstarch blended with a littlo cold water. Cook and sur 2 min.; season with a little soy sauce.

Red Plum Sauco

Wash and remove the plts from 2 qis. sour red plums, Cut in quar- ters and place in n heavy Z qt. ketile. Add 4 peeled sections crushed gar- lic, 1 c. raising, 1 c. cider vinegar, c. light brown

c. water and 22 round mixed

sugar. Stir in 2 spices, 1

1 tsp. powdered ginger, tbsp. paprika and 134 tep. salt. Slowboil about 30 min. or until the

Then plums are very soft.

Put through a food-mill or seve, and simmer until very thick like mar- malade. Cautiously add cayenne pepper to taste, about 1/3 tsp.; re- member it's hot! Transfer bolling hat to sterilised half pint jura, filing to overflowing. Seal with sterilised rubbers and tops. Makes about 3 pints.

Panned String Beans

Mel 2 Esp. vegetable oil or fat in n heavy medium-sized frying pan. Add 1 lb. string beans, which have been washed, strings and enda re- moved, and then cut in inch lengths. Fry and stir over a moderate heat about 2 min. Then add 1⁄2 tsp. salt, 6 isp. pepper and 4 c. hot water. Cover and slamer 10 min. or until | crisp-tender. Serve at once.

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