NAVY FOR CHINA.

Gisborne Times, Volume XXVII, Issue 2544, 3 July 1909, Page 4 (Supplement)

NAVY FOR CHINA.

The Imperial Chinese edict ordering the formation of a board for tho purpose of devising a plan for the creation of a navy reads as follows: “Shan-ch’i, Prince of Su, has submitted to us a memorial requesting that preliminary steps toward the creation of a/ navy be taken. The substance of the memorial reveals foresight. The creation of a navy is important in the government of tho country. “Let Shan-ch’i, Prince of Su, Tsaitse, Imperial Duke of the First Degree, T’iah Liang, / President of the Board of War, and Admiral Sa Chenping make these first preparations as outlined in the memorial referred to. Let 1-k’uang, Prince of Ch’mg, constantly examine into what they do, so that they may exercise due caution. “When the essentials of the course of action to be followed have been settled, let. further instructions be requested . Inasmuch as the duties of T’ich-liang are many and important, let him be relieved from his post or Commissioner to train a palace guard, so that he may, with individual _ attention, attend to these preparations and the nation thereby he strengthened.”

THE HOME.

Potato Omelet.—Take half a pound of cold boiled potatoes, mash them, and add a tablespoonful of cream and double the quantity of milk, two eggs beaten to a froth, and a seasoning of salt and pepper. Put half an ounce of butter into a frying-pan. When hot pour in tho potato mixture. When browned on one side stand the pan in the oven for a moment or two, so as to brown it on the other side; fold over and serve at once with a sprinkling of Cayenne pepper.. Shin Pudding.—This is an excellent and most economica l ! dish, for it is made of shin of beef, which, if well boiled, is moro tender than beefsteak. Required: One pound and a-half of shin of beef, half a pound of flour, quarter of a pound of suet, one teaspoonful of baking powder, pepper and salt, and flour. Make a light suet paste with the iflour and suet and baking powder. Roll it out thin. Line a greased basin with it. _ Now cut the shin into thin strips., >dip each into flour nicely seasoned with pepper and salt, anil roll. Put them into the basin, add a little water, and a small pinch of allspice. Cpver with a piece of paste, tie over with a cloth, and boil for six hours. Serve in the basin, with a napkin neatly folded round. . Save Rice Water.—When the milk supply is limited for any reason, or there has been an unusual quantity of it wanted, savo the water in which rice is boiled. When this is allowed to stand until jellied it makes an economical substitute for milk, and can bo used in many dishes. In the making of cream soups it can be substituted for milk, and the trouble of thickening with butter and flour is obviated. To casseroles, patties, and many other viands it adds .rather than detracts from their richness. A cup of rice will yield about a pint of jelly. Two Novel Sweets.—Make a nice, wholesome pie crust and line a pie dish with it, then fill the dish with cornflour custard into which has been grated fresh coc'oahut, then hake it. If preferred, the pie crust can be filled with chocolate custard covered with a meringue and baked. It should be served with or without a thin custard sauce, and will he found a favourite dish among the small folk. Another good idea r is to peel six bananas and cut them in half across, not lengthways. Roll them in eggs, then in breadcrumbs, and fry them in plenty of fat. They should bo served with lemon sauce, and will be voted excellent.

Scotch Shortbread.—Two pounds of flour, 41b of cornflour or ground rice, lib of butter, Jib of pounded loaf sugar, Joz of caraway seeds, Joz sweet almonds, and a few strips of candied orange peel. Beat the butter to a cream, gradually dredge on the flour, and add the sugar, caraway seeds, and sweet almonds, which should be. blanched and cut into small pieces. Work the past© until it is quite smooth, and divide it into six pieces. Put each cake on a separate, piece of paper, roll the paste out square- to • the thickness of about an inch, and pinch it upon all sides. Prick it well and ornament it well with a few strips of candied orange peel. Put the cakes into a good oven, and bake them from 25 to 30 minutes. This is sufficient for six cakes.