HomeMy WebLinkAboutExeter Advocate, 1913-5-15, Page 6Uses Por Stale Bread.
The modern housekeeper is likely
to buy a loaf of fresh bread every
day at the baker's, but our grand-
mothers made their bread at home
and used up every scrap of one
baking before baking day came
al^ound again.
,I'lere are some of the ingenious
ways in which one grandmother dis-
guised stale bread so that the most
pernickety child she had would not
know it front a brand-new dish.
Even though small economies are
seldom practiced in these days when
the high cost of living stalks abroad,
yet these old recipes will `probe
'what used to be called "tasty"
dishes for breakfast and luncheon.
Cut • squares of very hard bread
two inches thick; steam over boil-
ing water for twenty minutes and
serve hot with butter and maple
syrup.
Or
cut the bread in ane -inch
squares, put in a colander and dash
cold water over them. Then fry
the squares in butter until they are
a delicate brown. Break two eggs
over them, cook three minutes and
serve immediately, This is parti-
cularly good for breakfast.
Another way is to make our old
,friend, French. or . Spanish 'toast,
which • is good for breakfast or
luncheon. Cut rather thick. slice"§.
of bread, <Hp in milk, then .in beat-
en egg and fry a delicate brown,
Serve this very hot, and if possible
with •maple syrup.
If you happen to •have - a whole
stale loaf left over here is a fas-
cinating way to use it. Cut off ,all
the crust, put it on a tin, and set
in the oven to dry and brown. When
it is a light, golden brown lay it on
the molding board and crush fine,
Then cut the erustless loaf into piec-
es one inch thick and two or three
inches long; beat two eggs very
light, add two cups of sweet milk
and a pinch of salt, dip the pieces
of bread in the mixture, roll in
the fine bread crumbs, and drop
them into hot lard. When they are
fried a nice brown put them on a
hot dish and sprinkle thickly with
sugar and a little fine cinnamon.
A really delicious pudding can be
made in the following manner:
Take rather thick slices of bread
from which the crust is trimmed.
Butter these slices .on both sides.
Heat a can • of rather tart red or
purple plums, put a layer of fruit
in the bottom of a pudding dish,
then a layer of bread and butter,
and continue until the dish is filled.
Set it in the oven for five minutes
to get heated through. Then re-
move it from the oven, cover with
a plate, put a weight on it, and set
where it will become thoroughly
cold. Eat it with cream and sugar.,
Tart cherries may be used in place
of plums, or blackberries, and there
should be plenty of juice, so that
the bread may be saturated.
Ways of Cooking Rhubarb.
Rhubarb is one of the spring's
blessings. Its list of health -giving
possibilities is almost endless and
its advocates as the giver of beauty
are numbered by scores.
Pies and tarts of rhubarb are old
favorites. There is a good deal of
difficulty experienced in making
them, because of the fact that rhu-
barb is generally so juicy that it
soaks the under crust. To lessen
the amount of juice do not use any
water in the preparation of the:rhu-
barb. Cut the stalks after they are
washed, dried and skinned in half-
inch lengths, cover them with su-
gar and put them in the crust.
There -can be two crusts or the -top
of the pie can be barred with pas-
try.
When making rhubarb •tarts pre-
pare the rhubarb and the. crusts
separately. Bake crisp ,crusts in
muffin rings. Wash, dry and skin
rhubarb stalks, cut them in inch
pieces and stew them slowly until
perfectly tender with a very little
water. Add sugar when they are
taken from the stove while they are
still hot. Chill the rhubarb and at
the last minute put it into the
crusts.
Rhubarb cobbler, made without.
an under crust, of course, is a de-
licious luncheon dish for the devotee
of rhubarb. To make it. prepare a
batter of a cupful of sour milk,• a
half -teaspoonful of soda dissolved
in a little cold water added to the
milk, a' tablespoonful of butter and
enough flour to make a medium
batter. Put rhubarb,. out in short.
lengths, in a pudding dish and su-
gar it generously.: Thee pour over
it the batter. Bake it in a moderate
oven.- Serve it hot with boiled cus-
tard or sugar and cream. •
Rhubarb pudding, which is a fa-
vorite with children, is made on
the order of apple brown betty, To
make it cut the rhubarb in pieces,
put a layer of it in a pudding dish,
cover it with sugar and: then a lay-
er of bread and butter. Alternate
Iayere of fruit and bread until the
dish is filled. Cover it and bake it.
half an hour, remove the cover and
bake ten minutes longer. Serve
with a hot sauced any desired fla-
vor.
Hoine hints.
If a recipe calls for butter
size oP an egg, it is the same as a
heeling tablespoonful of butter,
Chopped celery mixed with butter
and seasonedwith salt and pepper,
makes a delicious stuffing for squab.
If dates which have been stewed
and pressed through a sieve are ad-
ded to se custard filliug they will
make a delicious pie,
It is well to remember that dainty
lawns and niuslins must be remov-
ed from the line as soon as dry, or
the wind will make them limp.
Salt pork eut thin and dipped
constantly in hot water while it is
being fried will be found delicious
served on toast. Sprinkle it well
with pepper.
It is wise to • sprinkle a little flour
in the bottom of the cake pan, af-
ter greasing the pans with butter,
this extra precaution will keep the
cake from tricking.
Try serving; fresh strawberries for
breakfast, in sherbet glasses, each
layer sprinkled generously with
pulverized sugar and orange juice,
poured over to moisten well.
If new enamelled saucepans are
plaoed in a pan of water and al-
lowed to come to a boil they will
last much longer without craclt:iug
or burningthan if they
were usedd
straight away.
A tasty appetizer is made of rye
bread spread with butter, creamed
and mixed with .an equal amount
of- fresh grated horseradish. Corer
each triangle of the bread with a
strip of smoked salmon,
To keep heavy graniteware in
good condition, place it in a large
receptacle and boil •in soda water
for five or ' ten minutes twice a
week. This will keep the 'ware
sweet and wholesome and remove
grease from .it.
It is well when preparing to nook
a ham, to scrape the outside skin
before putting the ham into the
water. Another thing to •remem-
ber is not to put a fork into a ham;
remove it from the water with a
large spoon or one of the old-fash-
ioned pie lifters.
A clever device for letting the oil
drip slowly from the bottle when
making a salad dressing is this :
Cut two grooves in the cork on op-
posite sides ;; one groove admits air,
while the other permits the oil to
run slowly and evenly.
In stuffing tomatoes, use as many
cracker or bread crumbs as there
is pulp, and season the mixture
with pepper, butter and plenty of
salt, as well as with a few drops of
onion juice. Fill the tomato shells
with the mixture, and then dot with
buttered crumbs.
To renew chiffon, .spread a wet
cloth over a very hot iron and, hold
the chiffon over the steam until it
is free from wrinkles: Repeat the
process with another hot iron and
wet cloth as soon as the steam be-
gii►s to flow feebly. The chiffon
should be dried quickly.
A cupful of cocoanut beaten into
a pint of cream that has been whip-
ped light and dry and flavored with
a little extract of bitter almond
makes a delicious ,filling for layer
cakes, or may be served in a cake
that has had the inside part taken.
out and the outside left for a shell.
To open a window which, sticks
from dampness, take each window
cord on the upper part of the win-
dow in hand at the same time and
pull until the weights are up at
the top. Let go suddenly and the
force of their fall will start the
most obstreperous window. -
To roast blanched almonds, put
them in a bowl and thoroughly mix
two tablespoonfuls of olive oil and
a tablespoonful of dry salt for every
pound of nuts,• with them. Then..
place them in a greased paper bag,
tie it at the top and roast them for
ten minutes, shaking occasionally.
EXPERIMENTAL ORCHARD.
How SoutlrA:ustralia Tries to Help'
-: the•Fruitgrower.
Among the most successful of the
means 'adopted by the horticultural
department of South Australia for
the assistance of the fruitgrowers is
the carrying out of various experi-
ments at the government orchard
established for that purpose. The
orchard is situated at Coromandel
Valley, in the Mount "Loftyranges
and is pronounced by experts to be
the best of its kind i$i Australia.
It is 52 acres in extent, and in view
of• the -very large area suitable for
fruit culture "' in Soutli Australia
great interest is taken in the ex-
periments. These include trials of
different methods of budding, graft-
ing, manuring, thinning, and the
treatment of pests. In addition, in-
teresting experiments relating to
the caprification of the Smyrna fig,
and the "bitter pit" difficulty In
apples are being undertaken, and
a variety of other important work
carried : on. At present.':. the or-
chard contains about. 1400 varieties
of apples, 800 kinds of pears, 320
peaches; 120 aprieots;'80 nectarines,
360 plums, 320 cherries, 30 almonds,
16 loquats, 40 olives and 181 figs
(coniprasing 63 Smyrna, 13 Capri,
and 105 other varieties); besides,
152, sorts of strawberries and large
assortments of raspberries, and red,
white and black currants. tomatoes,
potatoes and ether plants.
The Village 'Joker.•.
"Did you kiss Mabel against her
will i''
'No. ` She was s-tandin evilest
the. the'parlordoor at the time."
AMOINE WITH THE KAISER
THE GERMAN EllIPEROR IS A
VERY BUSY IAT,
Two hours of Hurry and Rustle in
The Early Hours at Potst1amza
Castle.
It is a bright spring morning, end
Berlin is bathed .in a glorious sun-
light, ie which the windows of the
great Imperial Schloss glisten and
gleam,
The band of the First Dragoon
Guards, of which King George is a
colonel, is playing a- fine old Ger-
man chorale in the square of the
Castle, about which squads of sol-
diers are marching quickly, says a
writer in London Answers.
• At the wide main -entrance to the
Castle, four soldiers of the Dragoon
Guards are on sentry duty, and
they bring their rifles with a sharp
rattle to ';round as they .come to
attention when we pass up the steps
and th ti i
m •gl the open portals.
Still as Statues..
In the entrance -hall there are a
nuanber of soldiers en guard, and,
indeed, throughout the Castle the
military element is far more in evi-
denee• than it is at any of the Bri-
tish Royal Palaces. •
As one ascends the wide central
marble staircase, one glimpses re-
mote backgrounds of beautifully -
painted walls .and ceilings, and vis-
tas of immense windows: .Every-
where there is a sense of great spa-
ciousness and eolor and light.
We halt opposite a large apart-
ment on the second floor, the great
double doors of which are wide
open, and by which two soldiers
stand erect and as motionless as
statues.
It is the morning- reception -room,
and is at the moment fulI of visitors
—they are mostly men, who for the
greater part are in. military, naval,
and diplometio uniforsns.. • Griz•
zled-looking generals, fresh-com-
'
plexioned and rather cheeky -look-
ing young officers, and graver -look-
ing older men, some of whom are
wearing '- ordinary black. frook-
coats.
There are perhaps half a dozen
ladies in the room.
King' of Commerce, Too
The clock in the square booms out
eleven, and almost on . the " last
stroke there Domes the sound of the'
clinking of spurs outside the room.
The buzz aconversation dies down,
and the next moment the Emperor,
followed by the Crown. Prince, en-
ters the room,. both wearing the un
m
dress uniforof the Prince's regi-
ment.
The ""Kaiser stands talking to a
small group ;fern few minutes, .:and
leaves the room, and hard upesi his
heels fellows a short,- spare, wiry,
sharp -featured man wearing ordi-
uary morning -dress.
He is Herr }tenser, the Kaiser's
business secretary. In the British
Royal housefield there is no such
office which at all corresponds to
that which is so ably filled by Herr
Eenser.
The Kaiser's business interests,
both public and private, are much
wider than our Monarch's. His Im-
perial Majesty is the actual owner
of a big pottery establishment, and'
ie largely interested in many busi-
ness ventures; the Royal Opera is
under Royal oontrol, and in many.
other ways the Emperor is directly
interested in business affairs, and
is muoh closer in personal touch
with thea. business fife of • his sub-
jeets than the British people would.
like their King to be.
The . Kaiser's "working -room" is
a very large apartment with four
big windows.
Trouble at the Opera.
On the walls there are a number
of maps, and several framed de-
signs of warships that were drawn
by the Emperor himself. On one of
the walls there is'a firse-rate pencil
sketch of King George and Queen
Mary, and a fine oil ,painting of
Queen Alexandra, and in a corner
of the room there is a big, mlarbie
bust of King Edward.
About the room are modes of
warships, aeroplanes and aircraft
of various kinds, and in one earner
a finely -modelled bronze statue,.
some four feet high, of the Raiser
in a suit of armor, a, powerful work
of a•rt that greatly pleased the
"War Lord" ---ns the statue is en,-
titicd,
The Kaiser
take, his seat by the
writing -table and by his side sits
his business secretary, . Soon both
are busy going into the papers and
letters that have boeu arranged for
the Emperor's inspection,
There is a, lengthy doeument from
the manager of the Imperial fac-
tory, The business secretary has
marked certain portions of it in red
ink, and takes down the Emperor's
instructions on the points dealt
with in the marked passage's.
Then there is a,. communication
from the manager of the Royal
Opera which makes
Emperor and Secretary Smile.
It is not 'en uncommon type of com-
munication ; it relates to a "griev-
ance" of a minor singer at the Roy-
al Opera House, who threatens to
resign unless she is allowed: to wear
a certain style of dress in the opera
of which the manager dons not ap-
prove.- The matter, of course, is
left in the hands of the manager,
but, in aeoordarice With the rules;
any singer in the Royal Opera who
thinkshe or she.is sggrieyeti, can
compel the manager to lay her case,
before the Emperor.
The secretary scribbles a few
words on the letter, and it ispdealt
with. e
More serious business soon,ien-
gages the attention of the Emperor;
There are letters from ,captains of
industry and lords of finance deal-
ing with great commercial enter-
prises, about which th.a Emperor;
likes to be kept well informed. The
Kaiser scrutinizes them keenly,
marks a passage here and there in
each, and, if necessary, dictates :a
reply; but in most instances these
letters are simply • acknowledged
and carefully filed for reference.
' Then a little incident occurs. An
equerry enters the room and hands
a newspaper cutting to the secre-
tary, which the latter puts before
the Emperor. •His Maijesty reads it
attentively. •
Lunching With the Guards.
It is the Bort of matter that no
one, .would take notice of if it ap-
peared in an English paper—such
passages do indeed •sonietiies ap-
pear in one or two papers in the
provinces --papers that have no cir-
culation worth mentioning:
The passage referred to was a•
personal attack upon the Emperor.
His Majesty frowns as he reads it,
clenches his fist, and mutters some-
thing under . his breath. Then he
signs a paPer that has been put be-
fore him by his secretary, and an
hour :later.. the editor of the paper
has been arrested on, a charge of
lese-majesty.
At one-o'oloek the •Emperor wises,
the business •secretary is dismissed;
and departs with his sheaf of let-
ters, and an equerry enters the
room.
"I am ready," says the Kaiser.
The Emperor is lunching with the
Dragoon Guards M the Barracks
today, and equerry and Kaiser are
to leave the Castle at 1.15 sharp.
The Lonely One.
I had a friend,
I loaned him •ten;
I haven't'seen
• . • My friend since then..
Another friend,
He ;borrowed' five,
I doubt if he
Is still alive.
For one more friend
I signed a note;
He disappeared--
I..was the goats.
I'm now' convinced
That, in the end,
A feller is
His own best friend.
A German farmer was in searcht3t•
of a horse. "I've got jut l horse
for you," said the liveryman. "He's
five years old, sound as a dollar and
goes ten miles without stopping."
The German threw his hands sky-
ward. - "Not for me," he said ; "not
for me. I live eight miles from
town, and mit dot horse'I' haf to
valk back tsvo miles."
•
TIDO 1VIA,DE A DIIST,A.diE,
Miss Vera milling's pet'elog does his star trick just as
Mr. Slowboy is proposing.
.'III; WILD DWAIt?S OP SPAIN.
Interesting Deseription of Their
Dwelling Pieces .and Ilabits..
It is hard to believe that in one
of the oldest nations cif Europe
there dwells a people sunken as low,
in take scale of civilization as the
Ilurdanos, who occupy a large tract
in the mountainous region of oeu-
tral Spain, • They were almost un-
known outside of Spain, until two
enterprising Englishmen penetrated
into their mountain fastnesses and
"discovered" them 'to the world 'at
large, Messrs: 'A. Chapman rand
W, J. Buck, the authors sof " CTnex-
pleeed:Spain," thus describe them.:
In the deep gorges of the moun-
tain rangee of the northern Estre
madura are the settlements, or al-
querias,• of these wild tribes. Most
of the settlements are inaccessible
on horseback, That of Romano de
Arriba; for example, is plunged in
such an .abyss that from November
to March no ray :of sunshine ever
reaches it. A 'similar ease is that
of Oasa. Hurdes, which as seen
from the bridle track leading over
the Sierra de Porteros into
Castile appears buried in the bot-
tom of aperevatsse. On the other
hand, some perch amidst high crags
that can 'only be scaled by a rough
scramble up broken rock stairways.
. These alquerias — '-warrens, we
may translate the word•=consist of
den-like'hovels,. straggling without
order, or huddled together, as the -
rock formation may dictate -tome
half -piled one on another, others
separate. Many are mere holes in
the earth, lairs, shapeless as nature
left their walls, -but roofed over
with branches and grass, and held
in place by schistose slabs that
serve for slates. •
Hardly, in some cases, can you
distinguish human dwellings from
surrounding bush, earth, or rock.
As our companion, a civil guard,
remark -ed -of one set of aeries that
adhered to a cliff face, they rather
resembled "the nests of crag -ear
tins than the abodes•of mankind."
Within are two tiny compart-
ments, the first occupied by goats
or. swine, the second littered with
bracken; on which the family eleep.
There is no light ar furniture of any
description; no utensils for wash-
ing, hardly even for -cooking. In
some of the lairs there is a hollowed
tree trunk that may serve as a bed,
but its original purpose (as the
name batane imports) ..was for
pressing the grapes and olives in
autumn. Even wild beasts, the
wolves and boars, are more atten-
tive to domestic cleanliness and
propriety.
The people, clad in a patchwork
of rags, leather, and untanned
skins, are undersized, pallid of com-
plexion, plain (although we would
scarce say repulsive) in. appearance,
with dull, ineuriouls eyes that were
constantly averted when our
glances met. The men affected a
vacuous grin or giggle thatwasut-
terly devoid of any spark of .jey or
gladness. Many had flattened noses
of the Mongolian type; •and net
even among the younger girls could
we .find a trace df good looks. All
were barefoot, and barelegged to
the knee.
THE STANDARD.
ARTICLE • SOLD
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EWOILLETT
COMPANY
LiM 1Ti ED
TORONTO,QI41•
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On our opening the door of a, den,
—an old packing -case lid, three feet
high, secured by a thong of goat-
skin,—two pigs dashed forth,
squealing; and at the first step in-
side, the writer's foot splashed in
fetid moisture hidden beneath a
litter of green fern. It was <tark
within, and too low to stand up-
right, and so I struck a match, and
presently became aware of a living
object almost underfoot. It proved
to be a baby. no bigger than a rab-
bit, whose tiny black, bead-like
eyes gleamed with a wild light. Ne
ver before have I seen such a look'
on a human face.
We scrambled up two steps in the'
rock, and erept into. the inner lair,
.and from the fern litter arose a fe-
male. She stood about three feet •
high,• had the sanme wild eyes, and
her unkempt hair, encrusted brown
with dirt, hung loose over her
naked shoulders; she appeared to
be about ten years old, yet she told
us she was fourteen, and the mother;
of the rabbit -like child.
So lacking are these poor savages
in any sufficient clothing, whether
for day or night, that the children
are habitually laid to sleep among '
the swine, in order to share the na-
tural warmth of those beasts.
Gibbs—"That's a pretty rocky- -1/4• 1 -
,looking umbrella you have there,
old man. I wouldn't carry one like
that." . Dibbs—"I knew you
wouldn't; that's the reason I carry
it when you're „about."
Tg--
DIOMAN ION SECU . ITIBS.
CORPORATION I .��ITED
ESTABLISHED 1901
HEAD OFFICE: 26 KING ST. EAST, TORONTO
MONTREAL LONDON. E.G., ENG.
,
THE J. H. ASHDOWN HARDWARE- COMPANY,
LIMITED
v
$25,000. 5% First Mortgage Sinking Fund Gold Bonds. Dated let January,
1913... Due 1st January, 1928. Interest 1st January and July. Principal and
Interest payable at The Canadian Bank of Commerce, Toronto, Montreal, Winni-
peg and London; England. Redeemable at 100 and accrued interest on any;
interest date on six Weeks' prior notice, or annually for sinking fund drawings;
beginning 1st January, 1914.
Denominations, $100, $500 and $1,000, with sterling equivalents.
The bonds are issued in coupon form with privilege of registration of principal
and in fully registered. form.
Trustee: The Northern Trusts Company, Winnipeg
Legal•opinion of Messrs. Blake, Lash, Anglin Fr Cassels, Toronto.
ASSETS
Lands, Buildings, Investments, etc $1,317,021
Net Current Assets in excess of Current Liabilities 3,114,105
Total Assets , . $4;431,126,
Appraised Value of Lands ....... $1,014,310
Bonds issued 1,000,000.
Net Earnings for year ending December 31st, 1912 406,399
Annual bond interest charge ....... 50,000
The J. H. Ashdown Hardware Company, Limited, conducts a wholesale and
retail hardware business throughout IS entire prairie section of Western Canada,
including the Provinces of Manitoba, Saskatchewan and `Alberta; as well as a
portion of the Northwest Territories and British Columbia,Warehouses Are
located at Winnipeg, Calgary and Saskatoonwith every facility for serving all
a portions of the above territories,
Descriptive Circular on request
Price: 90.20 and Interest, to yield 6%
•
CINADLOTOOVER2mENTMumapAt4
AND OR O1 TXONBON,D