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HomeMy WebLinkAboutExeter Advocate, 1914-10-1, Page 2HOME Tested Beefltes« Pratte . trestioctn.- Ta make this. eiaiuty put a tablespoonful and a half of tapioca, a quarter of a! cup- ful of sugar, two cupfuls of water, and a quarter of a pound of the best prunes, soft and plump from Soaking, in the top part of a double boiler. Steam three hours, adding more water if necessary, but do not stir as the prunes should not be broken. Cool and serve with cream. Plum. Marmalade.—'Wash plums, put in preserve kettle with two cups of water for a half peach bas -1 ket of plums. Cook until soft wadi put these in sieve. Some of the pulp and skins will still adhere to the pits, so return all to the kettle. again, add another cup of water and cook until mushy. Put through ENGLISH NURS S ARRIVE IN FRANCE ON AN ERRAND OF MERCY. English nurses orrtving at Dieppe en route to the front. It is evi tient them as the boat docks,, sieve again. Measure a cup of d.v salt. The result is that the sugar for each cup of liquid anti' chimneys take on a brilliant shine Moil until thick. Pour into glasses' and are also rendered less liable to and cover with paraffin. • crack.' A little salt sprinkled over Salad Dressing. -Take ten table- paraffin oil that may be spilt when spoons strong' vinegar and add i the Iamps are being filled will re - enough water to make one and one- I move the unpleasant odor half cups. Break the yolks of two When washing colored handker- eggs into a bowl and beat with a chiefs soak them in cold salt water fork, then add two tablespoons for a short time before actually sugar, one-half teaspoon salt an two and one-half to three table- epoons of icernstarch, according to thickness desired. Stir until the sugar has partly melted and moist- ened the _cornstarch, then add one- fourth cup of water, and pour into the vinegar and water, which has been heating, buCis not boiling hot. Cook until thick and the cornstarch is done. Let cool slight- ly, and then, using a Dover beater, beat in the stiffly whiped whites of two eggs. This is equally good Lor fruit, potatoes or fish. If, as soon as it is cooked, and before the egg whites are added, you cover it with a cloth or two white paper napkins and a tight lid, it will not form a crust, as most cornstarch mixtures do. Nat Loaf Cake. — Cream one- fourth cup butter. Add gradually one cup granulated sugar and then one teaspoon. vanilla. Add alter- nately about one-half cup milk, one and three-quarter cups flour, sifted three times. Now put in about one- half cup floured hickory nut meats and fold in gently the whites of three eggs, 'beaten very stiff. Mix well, adding two teaspoons of bak- ing powder with a little flour kept from the required amount. Bake in a loaf about fifty minutes in a moderate oven. Measure flour after first sifting. Oatmeal Drop Cakes. — Cream one-fourth cup butter and one and one-half cups light brown sugar thoroughly. Add one-half cup oat- meal cooked very thick. Beat hard and add two well -beaten eggs and ,one teaspoon vanilla. Add alter- nately one and three-fourths cups sifted flour, with milk and water 'enough tormake a good batter; put- ting in two teaspoons of baking `powder with the 'last of the flour. Beat thoroughly and put in muffin pans. Bake twenty to twenty-five minutes in a fairly hot oven. Spire 'Cake, 1.—Make like nut cake, using two whole well -beaten eggs instead of three whites, and one teaspoon cinnamon and one- half teaspoon ground cloves. Put in nuts and raisins to taste just be- fore last flour and ,baking powder. Bake like oatmeal drop cakes. and ke the drain -pipe wholesome. Spice Cake, 2.—Add two tea -Boiling hot salt water is the best liquid for flushing drains. After cleaning brass or nickle- plated bells or doorknobs, rub thein over with a little vaseline with a woollen cloth. This will keep them bright for a longtime. Before using tea spread it on a sheet of paper in a warm -not hot— oven for 10 or 18 minutes'. It will greatly improve the flavor, and it will also go much further. If you put two tablespoons of vinegar in the water when boiling eggs they will not boil out if they are cracked. Eggs slightly cracked can be had for half .the price of sound ones. When you have bread very dry and stale hold the loaf under the tap till wet slightly, put it in a loaf tin, and place another on top, and !bake over again. The result will be praotically a new loaf. Use aat very hot oven. washing. The colors will then be prevented from running or fading. Common salt placed on a tablecloth on which tea has been upset will take out the stains. The salt should be allowed to stav in position for a little while. and then when the cloth is washed all the stains will have disappeared. If milk is scorched while it is be- ing boiled salt again comes to the. rescue. The pan should be remov- ed from the fire and placed in cold water. A pinch of salt is then drop- ped into the milk and stirred up, and the burnt taste will disappear. Household Hints. Two quarts of soup will from six to eight persons. When breast meat is tender, chicken is sufficiently cooked. A nail, if it has first been stuck in a cake of soap, may be easily driven. Allow two level teaspoonfuls of baking powder to each cup of flour when no eggs are used. A. tablespoonful of water or milk should be allowed for each, egg in making an omelet. Pencil marks should be rubbed off with an eraser before soaking, as hot water sets the lead mark. One medium-sized loaf of bread will make 20 three -cornered sand- wiches or 10 Large square ones. When grease or oil is spilled on the carpet, spread fine meal over the spot ; it will help absorb the grease. A few pieces of gum camphor kept in the boxes in which silver is packed in wrappings -will prevent its turning dark. A. teaspoonful of vinegar added to the water in which black stock- ings are rinsed will keep thein a good color. For something new and dainty, spread the buttered fudge pan with minced . dates before turning the candy into it. If a, small piece of salt is added to all fruits when cooking half the quantity of sugar is wanted, and it also improves the bavor. Place a lump of salt in the kitch- en sink. It will dissolve slowly, serve 119259 INfl OF FRO BIVI WILt'L' TfIT'. GREAT EUROPEAN OPE ARMIES E;1.`I`. The Problem of Feeding Soldiers Grows Harder lvith Every Day. The soldiers who are fighting in the many armies -of Europe eat 11,- 250 toils of food each day. These figures are biased on the allowances made by each country for each man in war time and averaged by an authority on commissariat, says the New York Sun. average fo It is figured that harteoffoodr r each man is 24 pounds a day. It has been stated that there are from 8,000,000 to 16,000,000 men now on the battle lines. Just what the real figures are it is impossible to determine, but 10,000,000 is probably nearly correct. A box car on an American rail- road will carry about twenty tons. This means that to transport the food of one day for 10,000,000 men 560 of these cars would be needed. If these 560 cars were divided into trains of forty cars .each it would mean fourteen trains drawn by the largest engines in the 'country. that friends re waiting fot of these ovens can turn out 2,500 bread rations a ;day. The British also have these field ovens, but they also biave' portable kitchens which are drawn by horses or by motors and.follow the army. About four men are necessary to manage one of these kitchens and these men cook the meals for the soldiers, which is served oat to them night and morning as long as it is possible for them to do so. spoons cinnamon, one-half tea- spoon cloves and one-half teaspoon nutmeg to nut loaf cake. Home-made' Canned Soup. — A vegetable soup to can for winter: One-half -bushel tomatoes, one-half peek okra, one and one-half bunehcs soup greens, one stock cel- ery, two 'heads cabbage, sixmedi- um-sized carrots, - three medium- sized parsnips, .three white turnips, three ears sweet corn, one-half peck string beans, one cup salt, three red peppers. Boil tomatoes first, then add vegetables a-nd boil one hour. Seal while hot. This is fine to add to a soupibone which is nearly done, and as it is already cooked it saves time and gas in the winter time. It is also an economi- cal way of saving garden crops for s, time when one wishes one had them. - The Uses of Salt is a capital thing to use to. keep the milk •cool. Directly the supply of :mills is left at the house it should be taken in aild placed in the soale`st •place in the house. It should be left to stand in a basin of cold water - into which a handful of salt has been thrown, the water reaching the milk -line in the jug.. A piece of wet butter -muslin should. then be placed over the top of the jug, 'these precautions resulting in the milk keeping much. better than under the ordinary chariest -it -turn- ing -sour conditions. Some such treatment -should certainly be ad- opted when babies are being fed on milk. Cream, it may be added, can be treated similarly. Salt is also useful in the treat. Ment of lamp chimneye, Altos Own System. Each nation has its own system of feeding its men, and now it is realized everywhere that to enable the men to fight at their best they must - be fed properly. Englaud, like the United States, feids its army from behind. That is, it sends food trains to follow each division, and these trains, equipped with the different foods, deal out h are e ach regiment provisions, served to the men or are cooked and served from ,the kitchens. The French also furnish ,their men with food, especially when they are fighting on the defensive, but when they are in an enemy's country they follow largely the system of the Germans, . that the country should support the army as far as possible. The Germans in the pre- sent war have been able to follow this plan, so that it is probable that they have not had to draw very largely on their reserve stores. Catering -.a Science. - Atkins Well Fed. These kitchens make stews for the men, 'cook bacon, make tea or cof- fee, and with the. British army jams and sweets .form a large part of their food. It has been said that the British 'soldier in the field lives well and often has what might be termed luxuries. He gets his meat, 12 ounces being allowed each 'man. Then he has 10 ounces of potatoes, 8 ounces of fresh vegetables when they can be procured, 34 ounces of milk, an ounce and .a half of sugar, and a quarter of an ouuee each of tea, coffee and salt. French Get Wine. A. 'Wise Answer. Examining Admiral (to naval candidate) -- Now mention three great admirals:. Candidate ---Drake, Nelson, and ---I beg your pardon, sir, 'I' didn't quite catch ;your name.. _l,.INll tl ,tt �149c1 i, ,lN4t,1. E. W. WINNIPEG ' ` millittiOilitimmiiguesnUtr Q. GUARD AGAINST ALUM IN. RAKING POWDER SEA~ THAT ALL INGREDIENTS ARE PLAINLY PRINTED ON THE LAtsEL,ANPT•HAT ALUM OR SULPHATE OF ALUMINA OR SODIC ALUMINIC SUL- PHATE,IS.NOT ONE or THEM. THE WORDS "NO ALUM" WITHOUT THE IN. GiiEDIENTS 1S NOT SUFFI- CIENT. UFFI-GI NT. MAGIC BAKING p0WDER COSTS No MORE THAN THE t1'RDINARY KINDS. FOR, ECONOMY, BUY THE ONE POUND TINS. minim BI SCUit esoiLx" astactitoNs sus pups, sae assesaxaa r,r DAUM POWDER t&oG/QREpEEDINNG '63EPM}I }° SPA1. ONA EOFSO AMW. triti L UcoMp y stir. .01,0,JTO. our...., NTAINS GILLETT COMPANY LIMITED TORONTO, ONT. MONTREAL tifil,11011.110100040.. ,4ttkil (illi >llfl} (1< 910k[l [1 nitt[I :t_ tanned from the district in which the troops are operating. German Sausage. In the German army erbwurst is highly esteemed as an emergency ration. This is a mixture of pea meal, fat bacon, herbs, onions, etc;, put up in. the form of small sausages. It is 'manufactured in Government factories, and the se- cret of its -manufacture was pur-. chased by the Government from the inventor -for $25,000. It is not gen- The outbreak of -scarlet fever in . tally liked, however, by the men, IZilmacolm hiss oh -abed. FROFR011 EOMI! CHU )TBS OF INTEREST FROM HETI BANKS AND BRAES. What Is Going On in. the Highlands and Lowlands of Auld Scotia. and its chief value lies in the faet that it is more easily transported than. most other forms of food and that it is very easily prepared for use. It is generally conceded by all food 'experts that the rations of a soldier should be as varied as pos- sible and that the men while ac- tively in the field should be furnish- ed with meals that will be as pleas- ing as possible, and in this way the British and the -United States armies perhaps lead those of other nations. The French ration is somewhat different. It consists of 32 ounces of bread, 9% ounces of meat, 3% ounces of fresh vegetables and 1 ounce of sugar. The French soldier also gets, whenever possible, about half apint of red wine and coffee. The daily field ration of the Ger- man army is 26 ounces of fresh bread or 17 ounces of biscuit, 13 ounces of raw meat, fresh or, salt- ed, or 7 ounces of smoked 'beef, - pork, mutton, bacon or meat saus- age, 4 ounces of rice or 8 ounces of pulse or flour or 52 ounces of pots - tees, COffee ots-tees,-coffee or tea, sugar land salt. These various ingredients are not doled out to the men to cook fox themselves, but the food train uses them to make stews and to be, cook- ed in different ways and then when they are cooked the men are serv- ed. Each soldier has what is known as a haversack ration and an timer- gency ration. A. 1Iu>!norist iti Binbryo. "My boy, I hope you' keep S•abbat'h,'' "No, sir 1 it always slips away. ' A Pertinent Question. the Catering for the army has become a science. Each country has its ex-_ pests who have figured out just what is needed for the men at home and when in the field carrying arms. Each has figured just what is necessary for all climates, and men who are •sent to fight in • cod climates have different food :from those sent to war in the tropics. They have learned, too, what foods will be (best to nourish and sustain men in their tremendous work and have selected foods easy of trans- portation and which have as little waste as possible in preparation. It is absolutely necessary that the men should have good ,wholesome food, and' it is also an important item that this food should be put into as little space as possible in order- to facilitate transportation. Each .army has its own rations. , One ration is for the army when on a peace footing at home and the other for the men when they are in the field fighting. Germany and France, too, have another ration tor stile men when they are taking part in .the .manoeuvres, and with these two •countries these rations are very similar to the war ration. Bread Chief Feature. ' `Try one of these cigars, old Iran, they're the best thing cut." How are they when lighted." .�A FATHER OF GERMAN NAVY. Admiral Tirpitz Will Share Blaine for Germany's Suicide. - The Marquis of Tweeddale has joined his regiment, the Life Guards, For the first time- in its history newspapers were published in Soot land on a recent Sunday. Stirling Castle is now closed to civilians and tourists, and. excur- sionists are not allowed within its gates. ' Balna'gown Castle has been offer- ed by Sir Charles Ross for hospital service, and the offer has been ac- cepted. - The people living 'along the Te- - viot, below Hawick, axe making an active campaign against the pollu- tion of the river. Anni'sfield House, conataining forty rooms, has been offered by the Earl of Wernyas to the. Government for a hospital. Owing to the war Spittal herr- ing dealers can find no outlet for their product. They have closed their establishments. On account of the war it has been decided not to hold the popular Athoil gathering at Blair Castle • park this year. At a meeting of the City of Edin- burgh Territoriall. Force Association it was resolved to raise a. City of Edinburgh regiment. - Thousands. of trout and :salmon parr have been killed in a tribu- tary of the River Girvan through the pollution of the stream. Recruiting still go -es on briskly daily at Lanark, and men of every l class and station and of all ages 'a.rr'- offering their services. Tweed manufacturers in Selkirk - shire axe receiving many letters ti oancealing orders that had been placed by merchants -and ethers for tweeds. -- Though Grand Admiral von Tir- pitz, the long grey -bearded Teuton with the shiningbald bald head, who is head of the German Admiralty, has for years planned the invasion of Great Britain, he did not mind tak- ing advantage of English educa- tional facilities, and all his child- ren have been educated in the Motherland. He has been behind the refusal of every invitation from Great Britain to come to an agree- ment on armaments, .and into the mind of the very susceptible Kaiser he has implanted the idea that Ger- many would be as invincible on sea as a month ago she thought herself on land. After the Emperor he is the strongest man in the Father- land, and he will share with his im- perial master the infamy of having accomplished Germany's suicide. To talk 'to, Tirpitz would seem the most harmless roan in the world :ready to answer any ques- tions and to give his views on Eng- land with disarming frankness. He has always admitted that the Brit- ish navy was the finest in, the world not only in numbers, which is, of Bourse, obvious, but in efficiency, and he gave orders that it was to be sedulously copied in all respects, Also to be quite sure .that nothing was wanting in the compliment he organized a far-reaching system of espionage in -British .home ports, which happily was frustrated by the vigilance of the police. For years in the German navy they Stews For Russian. With the Russian there is again a different system. Tho Russian soldier lives on bread and stews. The field kitchen follows the army, and .the system works so well that it is always on hand when wanted, and the soldiers always have stews, coffee or tea and •bread, The stews are made of everything that is fur- nished by the Government — meat, beans, rice, and fresh vegetable and fresh meat, when it can be ob- Jacek---•i3ridget; did my iwife just cine in? Bridget --No. sir. That's washing the glass is polished- with the parrot you `hear a:hollering. In all countries bread .forams the most important part of the ration. The British allow their men 24 ounces the French 32 ounces, and the German 26% ounces to each roan. This bread is baked 'in the army ovens. The German averts are drawn by motors and they ar- rive with, the troops as soon as the. battle is over. For each division there are twelve 'ovens and these can turn out 30,000 loaves of bread a clay. The dough is mixed in the usua.l.way. - Sometimes this bread is turned out in biscuit form. Bach man receives two rations, which he carries in his haversack. Each one called him "Der Meister" (the master), in tribute to his compet- ency as a naval organizer; now they call him "Tirpitz ithe Eter- nal," -because when at the Kaiser's whim other greatest statesmen have come and gone he alone has surviv- ed. What will they -call him after the Fabherland's precious fleet, which he so largely helped to create, has been placed- beyond mischief M1 - zr�etr+mw>Lsec++•.tsaresa�e ,m 's4r."; Germans Il.ttltitig foe :dh;ir iif.k1.Day llf.cal, receiving their ration of ham, which, with bread, con:ti- Memla..rs of the 2nd. Infantry, German Army, totee the mad -day lunch of the fighting men of the Kaiser,' Note the soldier ti left ready with knife is hand to attack .his share of the rations.