HomeMy WebLinkAboutThe Lucknow Sentinel, 1934-10-04, Page 7•
•
' THE 1VK11SII80911I •'1501
The sight 0.n mushreen► makes
the approach of ". Autuiuri bear4ble,.
• Every cgok• has her niethad of deal-
iug.with mushrooms litre is a col',
lection pf fayorite-tiled recipes:
•
y "Mair MR MQ,rga
�' MVSHIiOO14j SOUb'PLP
•Two tablespoons; butter, too 'table,
,sii'ooils "•flour,, three-quarters • :cup'
milk,: one-half pound,' niushroonis,
M . , three' eggs beaten separately,.',salt
and pepped,, R1e d butter and flour,
-11111-add milk, salt, pepper; . Cook until
smooth, stirring constantly. Wash
peel mushrooms and, fry in but-
ter for five minutes. Chop finely and
Add .to the cr'eani' sauce.' • Add beaten
• yolks, cool, and then fold ` in stiffly
whipped
whites,, poor 'into.. a but-
tered;'baking' dish,and"plce in . a
'9.)
•,
boiling• �yatei. eke in .�.
•, m'ode1ate oven' for 25 minutes, Servs
mnnediately, ,
WITH ••MACA'RONI
Break" •our.:'onees of inacar ni
to small pieces, ••cook•in a pint of boil-
ing stock with, a .chopped onion and
a email bar leaf, until all the' stock.
absorbed.. Peel and .'chop four
ounces of mushrooms, cook until ,soft
in about ' an* ounce • of'butter, . and
make layers in a • casserole ii•ith '
onipepper
.:the
macar ' .
•and;
e,er�'
P PPand salt..:
Spri
hkle>
with
rat d cheese •and add
.'afewdabsof 'butter,
and.
TVII'H' RICE
ai
Cook half a cup of riee in boiling
salted .ivateruntil tender, then mix
with fou
r ounces 'of
eho 'e•
. e
PP.d cooked
d
mushrooms, two hard-boiled•,eggs and,
enough•tomato, sauce tri'.: make astiff
• mixt•ure.'Add seasonings' s` ands a' little''
chopped onion and` fill tomato . shell',
with the mixture Bake in a :moderate
oven.
WITH SWEETIIREADS
Par -boil sweetbreads, ,remove ~•a
ski "
n and membrane and n chop them
Fox. twopairs of
calves'lves''
sweetb
read
• allow 'a cup .of cbOke •nasNroom
heat :in ' h'aif : a pint of '.; thick 'whit
sauce, -'add. seasonings•and
flavor
ing; and pour.;; into a: reased.' dish
h
• Cover_with, buttered' crumbs .arid bak.
for .•about '15.. minutes, ••
li
s
s•
e
PICKL' ED M.USH,ROOMS
(Buttons)
•; ':Clean them.' with a flannel dipped:
dipped
in' Salt And:do not . ° 1„'t Pani.'. •S
Pee
h rm�
P..
'' kle.'thenr with a i t
1 title -'sett, and' (lien'
ut them" into: .' ' e
a.`stw
pan. with: 'a
little
macewhite:•
e'
And pep
per, ,.and leave them till' the, liquor
uns.
9
h n
sh e
a�.
the over. th
---,stove�trrtll-the- liquor- r>
i
--co er•- em' -with --vine=
_ltar boi :.':'and then'. ''..:. .:.
,'_..,._.__.l •up bottle th .rri...• . --
'PICKLED MUSHROOMS,
(•Full Grown)'
See
that th
eyare'no'taoo,far ppen'
'cut, them ':in' darter , '
q sy and pour over
them,: just enough vinegar' ,to. cove'
them, seasoning it with nth a little mace;
some cayenne, `a ' few ..'•shallots . and
.one anchove-.' Boil " gently Y . g. Wily' together
''until'the mushroom
s are'cooked,piat
them "get cold, and then bottle them
in . the vinegar 'a"
rid ,cork them :w.eh
Uri.
If eti
Y da'riot like, the taste -of vine-
gar land do not Mind if your'. mush
n.rooms do • not keep s'o long ' try pot
ting : them ` this. a ay:--
DRIED "O '-WERE
Pb D
';Dried Mushroo s are alit) ii e-'
tri, o .us fur,
and•' can easily'`:e
„ b •resuscitated,.
though their: flavor.:. cannot be com
paredto'that of''the fresh ones. Wipe
the,• -mushrooms --well,'; and .-dr 'them:
Y ,
'Remove,' the brown'' part and 'tak'e.'o'
Off
the peel. .Then lay them out on' sheets
- f brown pa r. to dr': in a cool oven,
and hang them up an a dry' -place -in'
*paper :bagq. 'They will: re'� ain'; nearly•
g
all their` original shape,. if you heat
themy . , i . .s
gradually through • m stock • or
raV . ....
Mushrooin..Powder makes a savory
•
1
seasoning which ''many ,"llke., Peet
half a peck of large mushrooms,;
wipe them, take off the brown, part,
and put thein. into a 'stewpan"'with a.
couple of onions, a dozen cloves, • a
quarter of an ounce• of ground, 'ina•:e
and' a dessert��oon •of °w°:bite pepper,:
,Shake them over a cl"ear?` fire.• without`
burning them until'all, the moisture
is evaporated, then put thein :into
tins and dry them in the 'oven. When•
they are dry, pound them very. finely
and cork them up in small botti•tr
HOUSEHOLD HINTS'
.When you boil a fowl add a pinch;
of bicarbonate of soda' .to the .water.
This,- makes it eceptioiially tanner.
When frying:fil'lets of':fiir h, always
put them •_into ':the ,frying -pari with'
the; skin uppermost You 'will find„
theiu;css likely to break if ' cooked
this way,.•
I • * *' •
. A narrow shelf over' the sink to:.
hold dishwashing supplies -,:,saves;
many. steps. Parity knivs e
Paring knives . � and.. other
utensiis•used at the sink ;mtzy be' hung;
underneoth.
Do, not of throw' as a the
y . rnegar'
from' bottle pick'tes, but save it' :and
use when making'French dressing,'It'
Will'
add a pungent, spicy 'fla'vor: •_
.^�Ntany .housewiv.es find almond.icing
for :.ca'kes' expensives: Ground peanuts
are• often,'used by professionac oo•ks'•
and few ''people know th'e•:`differeice.'
• 'Do net'lcee:--the dishrag .a, p, a�ftet?'••-it
,has reached thea raveling` stage..'It.`;s•
boor 'econoniy, because :.its lint• will
leave tangled strands an__the'�;drain
pipe.•
Should.anyone•in: the.farnil ,be ' uE
•
on, a liquid diet,' ;lace a little' lime,
P
water in each glass of .milk served
It:. is
a id
n to '
a. • digestion :and; sweet-
ens the •stomach. •
Lemons that • have._ been ke' t' too'
P
long and' have hardened can .fie 'soft
erred:: by covering.'' With boiling water
and standing': on the, beck 'of .the
stove; for •a .few minutes.''
Never storey 'reserves ickles or
P , P .
jam • .' ' the
s on o '
]t p shelf. of store?
board or, :'pantry. .Keep: them '•lower
down; as hot'air rises and` mays in
-
.duce ,duce fermentation. �.
e• BUYING'::A EA`T
•t s ••Post about ime''to ate J' ou and
buy -the new -fall` -millinery .To-
• -da 's -the -da isn't it for after -Sep:
Y Y• ,
teinber the firsts . the straw •hat'.: is
more o'r less outlawed.
e.,
' Here are h ,
..rules given .by, •' one
of the w_o. Ids ,ruillinery experts—oto`
r those.;abaut ao chart e'the headgear.•-
F.irst=Study the crown of the. hat
in .',relation .:'to • the c -'
royvii' • of your
: head. A perfect head can wear' : a•
:.,close' round crown all ni
fight;, but all•
heads- with im perfections tow n s' he`
P a�rd, t e
egg,' flat;. or. square shapes should
have fulness in the crown. , Remem--
ber heavyfeatures,are most often in
Y,
small faces•_ and heads,' and: the 'heavy
'featured ''woman of this type-' should
Y
have fulness, in the crown.;
ber heavy fes fres'
t , . are most often • in
sinall, faces and heads, and 'the heavy
featured woman ' Of . this' type should'
have a heavier crown for balance.
-Second-:Underst'and your neckline'.
This.' means, the •:'shape and `length' and
breadth of` y,,ourneck, not` your. hair-
• J <
line. as most women' think." If your
neck. is shorty dont' buy n wide hat
:that sits ;on.•: your • shoulders.•. ''You
•in st. balance N. n e tlie' treckliis. * 'tdt`;"wen�r-
a' hat, srinartly.
Third:•- Now'' hve ' 1'
a a took., at� your
face and' proportion•' the„brim to' :it.
Chinless, rece faces can''t take
•droopin.g' 'ori the' shorten Y t n 'a''
ba r' Ii
•
tQ;
•
jr ittcge aeolrge joilytt
f -c
•
This .exclusive .photo of 1?rinee George- and his flan Cee,.: Princess'.Marina; of Greece in:•
the: grounds of• Prince' -Paul's Vilia%at: Wocheiner-See •1' is , ria, takenPrince
,. ugoslavia, Photo shows Princess Marina,
George,', Princess: Olga; of Yugoslavia; and Princess, (motherf Nicolas.. o "•Princess Marin
•'Paul's villa. a) leaving
•
• d.
'
•
face, :and .newer. use ' a tight -fitting
crown. Little . hats 'make , heavy,
cos se features . "4ump” out,; A •shal
low, Broad crownwith ',net too aide`
brirn••,on the •sides' is good';. for, the
woman:, -of' long, thin face anad'a'snort,
head -,crown: I The woman with ' pro;.=.
minent nose should',' choose a brim
"following" the; features, • that is,,
swinging, towards 'the front. Round-,
faced girls . should:lean. to small,
no .,rims with . 'small `hat
ou!oak
crow nA '
_
o nth 'Stand and •look at .yours•
,self .full-length : in a;•mirror to :see.
,that your hat and head are in..proper
proportion with yourbody 'and
height: .:' r ;
': MUFFS ,WIT
H.:DRE
SSES
Fur bands used help
• to
Pini rove'.
p ov the . slimness ,of the siltiou=,
ette.• A • long coat of gun-metal cloth
is trimmed with. bands of, dark : grey
broadtail Possibly there' will, be a
hat of the cloth trimmed with •fur,,
,and' shaped after.the'turban idea. A.
small"muff to match' may .also be in-
cluded, for: there` is a great effort 'be::
ing made to ' bring back the . muflf': as
part., of ' the, dress -scheme
• Itelabora elaboration n of the`costuine beide*,
sired, thisvogue, may gain sway, but
Womentoday. . dislike complications
that interfere with • their 'activities.
The slit -skirt is: an aid to freedom,.
:but- a mut, ma ' .rove` an "encu,
Y " prove ctilr
ranee i .
APPROACFIING••'CALLE'1
This is a moment
1•'could ,gloat
'Over f a :drawbridge
And a moat;
Not onlY ' - foe ;r '
But friend. as .well
Would have to• swan •
To reach my bent.;
••
-:Inste
ad of 'Which
I'hi'de behin'
Thisineffectu' ffeetu
al •
'•Window blind:`
The castled folk
'Of olden days
Had better ways, .
'Ha'
d better ways.
Mildred Weston;
` in the New .'York
Sun:....
U 1 ft in 114usic
'sure, but in the. spirit of duty. He
listens too ' Bach;:. Beethoven''' and
Brahms, 'not ' because he likes.'them,
but.becauses
he it assured thal.. they
are good for :hint;' Me :comes' a"
,iva Y
not' With 'the memory of ,a glorious
'experience,' .but with the conscious.
.ness 'of a task • dutifully' performed;
0
r`
id E
at>lr
os -I ea Food
,a
li
%moi l tt0i1 ��-., •• :.�'
y , V�!a � '+One '. � Rife. .
•
Daily • .'Diet Practically Re-
,
e• volutionized.,
An ektremely interesting. compari-
son '.between old -tine•'. ,'and. modern
g ..Y
methods of' eating is Made b V. : H.
iVlottram, Professor', of Physiolo0 in'
the University of London, ';England,:'
rn ;the, London -Daily Mail.
He :says: -It. 'is a .common taco'
among • dietitians that our food . habits
are being revolutionized,'and'we have.
to ask : ourselves whether this is ' for
our good'' or not, for `' lutration: is the:
foundation of the public health."
We ail know` that our grandfathers,
•or ,perhaps our 'great-grandf ers;
e..
at the m
os lo1: •
t •c o ssa mels
a a
ished off two or three bottles of port
`each,at dinner`-drank'"-theniselves-
,under the table
• GLUTTONY A SIN
lreran. the"'history of the World
gluttony was `so rife••that` it .was plac-
ed ,in the list of the Deadly Sin. by
the Church.. Nowadays.net one,person •
in a mi lion, in .Great ..Britain at least
and prObably rn•, the„ civilized vilized _world,
couldbe accused
of gluttony.
Whether we are "-actuallyeating
less per head' only statistics caw tell
us, and the habit of collecting sta
'tistics -is still very young. So ',hat.
we• can: judge
of thechs
ge.
;of •habits
OnlyOver'ownour genetron.• .
That they have' -changed qualita
tiyely'most •of us .know.'.For example,
we . know that” . only.' recently have
tomatoes, bananas, ;' and . grapefruit
g
formed :a ',part: of our : daillr menu.
Not so -long ago fresh fruit and v:e
tables in the' *infer were' an unheard:
of.lnow' theuxur:' Whereas '
Y e y, ;are
• :The "spirit of.uplift is the .curse.
df all serious Canadian Music -making
and of . 'orchestral. music -making.
particular. "It is absolutel ::hostile t0'
he., spirit .of spec, entertainment„ for
it offersthe listener
like
is,
thought;'°lie' is likely to' like but what
it : is
thoughtht
e__ou
ght ofi
.
The e
listeuer takes ,his rereng by goingto
the concert; not til the :spirit of plea-
middle -classes no: longer have their
Suay•dinneat home beef,
Yorkshire puddring,• vegetofabroastles, and
n' apple-pie and '
en '
a
afternoon in 'a' blessed 'somnolence,
i but 'speed off 'intothe. country and
have, an alfresco. 'lunch, bought, per-
haps, : reMady" cooked, or 'patronize .the
roadhou staurant,
,,e ,
W can feel sure 'from, alk this evi-
dence.that our' • food' habits have
changed •,qualitatively,: and the ques
`tion is; ",Have, .they' changed quantita-
tively?, •
uantita-tively?;• ,•
If 'we.•.turn to statistic see
, sweean
that they have: Speaking roughly,
we; can,say •that the consumption • of
meat,: bread, coffee, . and alcoholic
drinks has decreased per. head of :the:
populaton,whereas q , .thea has •been
:a large increase in: the • consumption
•of;.tea, sugar and fruit: and : wege
tables..' As regards the "last: two items.
it Is difficult to'.obtain accurate fig -
;ores ' because ;'no census-' of home. ' ro-.
ion•e i 1'
. duct, n xists: • •
• FRUITS;
But �i!e w• thatt mpo' fruits
last year reached hei• recortedrd figure
'. of 88 Ili,' per head, • and ` we ' 'cannot
doubt,:that.there .'was -an increase, in
the.consum tion of frui
• , P t produced fn'
Great B ',tam • Milk ': we know • .is
duall
gr„ay in :creasing iii consumption;
though far 'too` sla:rvl : to conten , .the.
dietitian.
Summing up' the evidence wecan
sa '.Y,: -that' the P• P
ro - ortions:' of;the dif-
ferent foods Are altering, so .• •:'that
whereas our immediate ;'predecessors
ate.' largely of meat .and ,bread and
negelected the fruits 'and vegetables,
we are 'changing. over towards a diet
with- a.Iarger proportion of the. "dairy
and garden produce.
MEAT'. AND
MIL. K
'The. old-fashioned •view{th
at meat
makes for strength received its quietG
us. long ago. 'American' dietitians, -7.;
and fien:eiiber ' that dietetics was'
raised to 'a position of importance,
among..the . subjects thought . vioith
Y•
of' university studies ;years. ago in the
UUiiited ` States -maintain that no
family should .buy :meat: until it.his
bought a 'quart of ` milk per,'head: per
Bread -has beets called the: staff of
but ••that is 'a; misnomer. The
majority of ,us' ,eat • it`" because we.
and 'mineral matter, es 'eciall li '•A
p Y
and •iron: Probably iydaily ration.
. ,
'of • a' pint' of milk and a :suflioienc-
of•:.:greeiieg
-.xegetables-.ok Preen salads
'would ,cover all our needs for vii a-
to
mins and Mineral;•',natter-rtiMtuodi-
les:-in which meat and bread are
soiiievrhat deficient. $'
SUGAR.
There remain the sugar and
within` the reach -of .everyone.
1
• Butter,'
too,''was very expensive
urin' he winter Months' • and '`pogr
e
eo l o'
u wn�
.d0 on lis' a.'
P Pconsumption
but now it, is' sech •cheaper• th"at
tt?It
practically everyone can and`shuuld .
use;it, freely without aii�.Y thought. g ht.. of•
extravagance. ,
'MOTOR PIC
The . motor -car, top, ` as had its
influence on our., •food • bits. ' :The
the
have, been brought up toy eat it or
beCauso it is Cheam. The'poor spend'
about133 per cent. of the:monoy which
goes, to buy food ;on bread and flour:
simply because. they ,are .c`heap,,
There is -hoWOver,-evidence th.t a,..._ - ,.
large proportion of cereal products
in our diet, makes, for pow. bones: and: '
teeth. Por' exaniplet, it was possible'',
almost coizt,pletely to cheek the .decay':
of -'teeth, ,in children in a Shifield`
"saaatoriunt .by replacing the ,cer`eals;_.
in their diet•wi.th vegetables,
Ori the...other hand," thet'.,.the con-
sumption ...ef milk,, . fruit;' and veget.
•solesshould increase•,.relatively to,
. the rest of, the diet is, All to the goad.
It' is..4 question of -getting ;vitamins
beverages to 'consider: -;Sonic 'diet,- n -
tions~look• upon the great. increase of. . P
sugar consumption with • disfavor:
Others• point to the. fact that sugar.
is .A convenient land cheap way. O1 •
s4pplying• thebody %vitli, energy,
• After all',. the. •foods which d..man
takes aro body building' material,''for.
vitamins and mineral matter supply
at the` ;host. only, •abbot one-third .of
his energy intake.and output;" so that
we still have a satisfactory margin
to go upon. rile .eat about' one-third
of"a pound, a' day; , r
Theoretically ' we. s could ' eat one
'pound. of.sugar :per .heard'' ,per.. day
without endangering our.'supply,•• of•; •
other 'food stuffs, , ftememb.er; too,
the 'craving for sugar of ••Polar'. ex-:
plorers .and; of the members oft7t a ^'
various, Everest: expeditions. • '
.As regards: tea and coffee it seems
a . Matter. of indifference to the
,dietitian whether • 'the consum Pit,.ion'. ' x
deceases or -increases.:' Twelve ,pounds•
of tea'
•
, er :head per yeart. • seem
s .
neither ' .
excessive .'nor '
extravagant..
rDietedcallY teis' useless unlessyou
believe •that:, a drink. which''promotes. •
a sense of . Well.. being. • evi
! •
after •effects has; its value.
. ALCOHOL
'CO: O . the decreasein the consumption
of ',alcoholic drink
s there is Iittler'to
'say; . because.- the problem„ of, the .use'.
and abuse .'of• alcohol is beset with
$o mn
uch re`udice that t o scientific
n ..
data, or, ata o -
any`::rate ninterpretti • ,
tion of scientific data, on'the subject •
is''w'orth consideration.
Tosum 'cp..... • From : the., statistics
'availab
le it ,appears '.that:, the revoln- ,
'tion: which: is:taking e'
lac
�P in. !'thea .
meals',of• our,nation;'.is .to.the ,advan-
tage. 'of; 'the 'public. health.:..°Should
any' dietitian'.'turri: otitic"•'
p ,r�n,. his
'slogan would
.
Market' Garden' 'Profluc ce,'
and' .;'Her- •r' .
rings of . the:' :Publicealt °:--
H h , the
things that the''British Isles can best .•
Perhaps we might have .a similar
slogan in Canada "
g since' our dairy. •
and•garden
products are of such :`a .
-highe
order and so many. of :us, of :•.
Old . Country descent, ' have been
"br-ou lit- u -�`n i _e
•
g p -British habits- of .
g=f e habits':, at prevailed whe
our a ens aha mothers: were • young
jIt : Isn"
tHo
,.me
Bt . Anne ;Camplie1l.
The
ce n
1� eta the sky s y and Ioina
its blue;
The waves are tipped . with •
chred'de'� .silver
� foam. Y
Tgaze u o ; -'e
port th sea .and' think. of*:•'
you
' It'ma be' beautiful, .6utit isn't
The .•esPsetanrdsid.•.., a
re
'.•.Sailnl gs'ailt3
iB. hbt u•':. .
•
la.
ings high.
'.
heaven's dome . •
The lighted . windows and " .the
-
starrysky -
It
"
!so :be
autiful, but
� it
-
'
,
•' :Ah1iotmIeehehuefpmilir'pvAcroosf gtret,m,i'es here, pae•
•
A'•tha lfe
Pe tree a ace whore ;relies
And that ii beautiful, because
it's' home!
With a 'smile,upon your. face;..
Stop shirkin'.
have u
...If.::
3� a task to. -do,
And ,would like, to .get it g thr'ou �h
�
Keep''Work'in'.
—Grenville
U
- I
•
M'.l
4141)
SO lot/ "TOLD MG •
B!VoO 134T ON
•OZ0TORIUS, DID
�fov?
STOP EIWING The it -n 1
FELL.Ot.t i Do You LWE
•, IT' .Yo - LF?
N,ow. biRC." You
. ERFGRE.:wl C.
j A DIRECTORS`
•iMEETIi4 ?
n
' Hlerser,•r.
By 'BUD .: Ft$HER
&:::`3. wpm;
eimeR ;ltjE H€At 3, oT ME-
oR r'c- vepsr hTTem-
5do
i11
+Ir
hu
/ .may .,. i t 4*
��i 'NlUit ixi.1•' •, `v y`.: `,i v'i.,YYli 4
tri,.'.:..:... _..... .. _ _ .....
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