ESTABLISHING AIR ROUTE

Southland Times, Issue 21264, 10 December 1930, Page 19

ESTABLISHING AIR ROUTE

EXPEDITION ON QUEST. From the latest despatches it is gathered that the expedition, which left London in Shackleton’s old ship “Quest” on July 17, with the object of surveying the all-British Air Route across the Arctic to Canada has, after an easy passage through the ice to the Greenland coast, called at Anginagsalik and has established a base on the mainland at a point where two large glaciers come down to the sea.

A hut was built here and the sea-plane carried by the party has been assembled. Extensive survey flights have already been made. By now the first of the sub-ex-peditions by dog sledge to the ice cap, is well under way. Here a meteorological station will be established and the expedition will then proceed up the coast to map the mountain belt. An important part of the expedition’s equipment consists of wireless transmitting and receiving sets which will enable the sledge parties to keep in touch with the main base and the main base to communicate with the headquarters of the expedition in London.

Already this equipment has been set up at the base and is in communication with headquarters. The Alullard AVireless Service Company Ltd. provided valves for both the transmitting and receiving equipment —the receiving sets employed by the parties on the ice being provided by Messrs Stratton and Company of Birmingham.

SAVING TIME. Before starting to make anything it is worth taking a minute or two to make up one’s mind exactly how it is to be done. Nearly always a minute’s reflection will devise a method by which no time is wasted. If you start cooking without thinking you very often find yourself kept hanging about for something that isn’t quite ready, or something else that must cool before being used.

The quickest way to make Shepherds Pie is: 1. Put on potatoes. 2. Put meat through mincer and put in dish. 3. Prepare stock and pour over meat. 4. Drain and mash potatoes. Curry: 1. Put on rice to boil. 2. Fry onion and add thickening. 3. Alix in curry powder, add stock and meat. 4. Drain rice and put to dry on rack.

Veal and Ham Pie: 1. Put on veal to parboil. 2. Put on eggs to boil hard. 3. Cut up ham. 4. Drain veal, cut it up and arrange in dish with ham and eggs, pour over stock. 5. Alake pastry. Fried Fish: 1. Put on fat. to heat. 2. Dry the fish and dip in egg and crumbs. 3. AVhen blue smoke rises from fat drop in fish.

Mixed Grill: 1. Fry bacon and put on one side. 2. Fry liver or kidney in bacon fat. 3. Fry cutlets and tomatoes, adding more fat if necessary. 4. Fry mushrooms and add to other things. N.B. —Chip potatoes can be cooking at the same time in deep fat.

Fish Pie: 1. Put on potatoes. 2. Put on fish to parboil. 3. Grease fire-proof dish. 4. Drain fish and cut into pieces. 5. Drain, peel and slice potatoes. 6. Make in layers in dish, with butter and seasonings. Salad :/l. AA r ash lettuce carefully and leave knotted in clean cloth. 2. Put on eggs to boil hard. 3. Peel tomatoes by pouring over boiling water. 4. Peel and slice cucumber. 5. Peel and slice beetroot. 6. Mix salad dressing. 7. Cool eggs in cold ivater, peel and slice. 8. Mix salad. Macaroni Cheese: 1. Put on macaroni to boil in salted boiling water. 2. Grate cheese. 3. Chop onion. 4. Grease dish. 5. Mix all together with liquid.

Trifle: 1. Alake custard and leave to cool. 2. Split sponge cakes and arrange in dish with jam or fruit. 3. Moisten with sherry or other flavouring. 4. Pour over custard. 5. AVhip cream and pipe on top of trifle. 6. Add decorations.

Charlotte Russe: 1. Melt jelly and mask mould with it. 2. Arrange cherries round the edge. 3. Cover with more jelly. 4. Alake charlotte russe mixture. 5. Arrange sponge cakes round mould. 6. Pour on charlotte russe mixture.

Lemon Pie: 1. Alake lemon curd, using egg yolks only. 2. Alake pastry and pour in curd, and bake. 3. AVhip egg whites into meringue. 4. Pour over pie and put in oven to set and brown slightly.

Fritters: 1. Alake batter and let it stand. 2. Put on fat to heat. 3. Prepare fruit or meat. 4. Dip in batter and fry. Fruit Salad:. 1. Put on sugar and water to make syrup. 2. Prepare fruit and mix together. 3. Add flavouring to syrup and let it cool slightly before pouring over fruit. Fruit Fool: 1. Put on fruit to stew. 2. Make custard and stand aside to cool. 3. AVhip cream. 4. Rub fruit through sieve. 5. Alix all together. Layer Cake: 1. Grease tins. 2. Light oven. 3. Alake mixture and bake. 4. Prepare filling. 5. Prepare icing. 6. Add filling. 7. Ice and decorate. Lemonade: 1. Pour boiling water on sugar. 2. Squeeze lemons. 3. Mix together. Summer Pudding: 1. Put on fruit to stew. 2. Cut bread into slices, remove crusts and arrange in basin. 3. Rub fruit through sieve (if required) and pour over bread. 4. Cover with more bread, place a plate on top and weight with an iron, and leave till next day.