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The Exeter Advocate, 1915-6-17, Page 2About the Household Serving Rhubarb. Baked Rhubarb,—Wash and wipe dry the rhubarb. Cut into, inch lengths without peeling. Arrange a layer of the rhubarb in the bottom of a buttered earthen baking dish, cov- ering with sugar, repeat this process until a sufficient quantity has been used. Cover lightly; do not add water. Bake for one hour and serve cold. Rhubarb Puffs.---Crearn together one cup of sugar and two tablespoons of butter, add two well beaten eggs, one-fourth of a cup of milk, one tea- spoon of baking powder and flour enough to make a stiff batter; then stir in one cup of finely chopped rhubarb; half fill well buttered molds with the mixture and steam for half an hour, Serve with any preferred pudding sauce. Rhubarb Dumplings.—Wash and cut the rhubarb into inch pieces and etele with a little more than half its weight in sugar, adding a. very little water. Make a batter by using a s cart cup of sweet mik, a pint of flour into which has been sifted two teaspoons of baking powder, and a little salt. Drop this batter by spoon- fuls into the boiling rhubarb, and cook for ten minutes. The result is a delicious pudding, which should be served hot, with or without cream. Rhubarb Snonballs.--Boil half a cup of rice until soft; wring small pudding cloths out of hot water, and spread the coeltrd rice about half an inch thick over the centre of the cloths. Spread about half a cup of chopped rhubarb on each, sweeten well, tie up the cloths closely, and steam for 20 minutes, Then turn out; of the cloths carefully and serve with rich cream. Rhubarb Fritters. -- Peel young riraberb and cut into three-inch lengths. Make a batter of two well beaten eggs. one pint of milk, a lit- tle .'.alt.and six targe tablespoons of flour, mating until smooth. Dip each piece of rhubarb in the batter and fry to a r :Aden brown. Serve very hot, piled high on a napkin lined plate, and well powdered with sugar. Rhubarb Custard. --Make a custard by using the yolks of two eggs, a , pint of sweet milk, and two table- spoons of sugar. Line a deep pud- ding ' dish with pastry, and cover the. bottom with a layer of chopped rhu- barb which has been rolled in sugar. Pour this over the custard and bake. Make a meringue of the whites of the eggs, spread over the baked custard, and set in the oven to brown, Rhubarb Souffle.—Put the rhu- barb, cut fine, into a double boiler with plenty of sugar to sweeten, and steam until tender; then press through a sieve. To three cups of this sauce add the well -beaten yolks of three eggs, then fold in the stiffly beaten whites of the eggs, and bake in a well buttered dish until it begins to crack open on top. Serve hot. Rhubarb Pie.—One cup of finely chopped rhubarb, one-half cup of sugar, one heaping teaspoon of flour, the yolk of one egg, a small lump of butter, and a drop or two of lemon juice. Bake with one crust, and cover with a meringue made of the white of an egg, beaten stiffly, and to which has been added one large tablespoon of granulated sugar. Brown in a warm oven, and serve hot. Useful Hints. After the dust is wiped off a mirror a little camphor on a cloth ..will brighten it. It is better to clean meat by wip- ing it with a wet cloth than to let wa- ter run over it. To place ferns upon the window sill means their- death, as the plants cannot stand a cold draught, Every housekeeper should possess a eveoden spoon for stirring all fruits or soups containing any acid. To sharpen scissors take a bottle and cut with the scissors as if you had to cut the neck off the bottle. This is effective. To clean a mincer after using grind stale crusts of bread through it. The bread collects all the fat, grease and skin from the small teeth. To keep out moths whole doves sprinkled among furs and woollens will be found as effective as the ills smelling moth preparations. The castors on large and heavy pieces of furniture should have a drop or two of oil applied to them once or twice a year to keep them running smoothly. When making milk puddings use half milk and half water for mixing them. This is more economical, and the pudding will taste almost as well as if made with all milk. It is said that stains on blankets and other woolen goods can be remov- ed by using a mixture of equal parts of glycerine and yolk of an egg. Spread it on the stain, leave it for half an hour, and then wash. Often a good table cover gets torn at the corners through having been carefully pegged out on a windy. day. This spoils the appearance, even if the rent can be darned, If the tear is a very bad one the only thing to do is to round off each of the four corners to match, hemming them very neatly. To remove shabby leather chairs take one pint of linseed oil, boil' it, and let it stand till nearly cold. Then stir into it half a pintof vinegar. When the two are perfectly amalga- mated bottle, and it is ready for use. Shake the bottle well before using the mixture. Pour a little on a soft cloth, rub it well into the leather, turning the flannel as it gets dirty, then rub with a soft duster till the polish is restored. This polish soft- ens the leather and prevents it from cracking. Paint Brush Help.—When white- washing or painting a ceiling, the liquid is apt to run down your hand or arm and is very annoying. To eliminate this trouble, use a large paint brush and a large rubber ball. Cut the ball in half, make a hole in the centre of one-half and push the handle through with the cup side to- ward the brush. If care is taken not to splash this will catch the liquid, which can be emptied from time to time into the can. Double Boiler Substi Lute —To cook oatmeal and other breakfast foods without a double boiler, take a two - quart lard or other tin pail which has a tight fitting cover. Into this put the breakfast food mixed sip with boiling water. Then cover the pail and place it in a common iron kettle, in which there is about two quarts of boiling water. Cover the kettle and let it boil 15 minutes. Less time is required than a regular double boiler, for the iron kettle sets in the stove. If the kette is needed for potatoes the pail of oatmeal may be placed in first and the potatoes put around it. About the Early Day Newspapers. At a very early period daily news letters were circulated con- cerning public and official acts in Rome, Venice and China. The first printed newspaper was the Gazette, published in Nuremberg in 1457. Other countries followed Germany in issuing printed news- papers in the following order : England, in 1622; France, 1631 Sweden, 1644; Holland, 1656; Rus- sia, 1703; Turkey, 1527. The progress of journalism has been most rapid in America. The first American 'newspaper, consist- ing of three pages of two columns each and a blank page, was pub- lished in Boston on Sept. 25, 1690, under the caption of "Publick Oc- currences, Both Foreign and Do- mestic," but it was immediately suppressed. In 1704 the Boston News Letter appeared, printed on one sheet of foolscap paper. It flourished for seventy-two years: The following data will show the advancement in the United States: First printing office in 1639; first newspaper in 1690; first political paper in 1733; first daily paper in 1784. Concrete Work is Easy For the best part of a score of years the best of the fertilizer made on our farm was allowed to seep away, through the cracks in the plank floor of the stable . and was lost se far as crop production was conc'etrned, writes a correspondent The :bass of fertilizer itself was no rrietanf' item ,The, floors had :tp be replaaced every.few years: We had thought of cement, but it was not cony ienrt to bring masons from town and it never occurred to us that:without experience we could lay that), floors ourselves. The time came when oar 'plank floors. had to be ;replaced again. Lumber was -considerably higher than it had been on previous occasions. With' many doubts and fears we xlecicled to try our hand at concrete work. The cement floor that we laid has now been down seven years. It has given perfect satisfaction and is as good today asthe da.y it was laid. Anyone who can lay plank can also. do concrete work. First we grad- ed the floor, digging out the gut- ters and elevating the passageway between the cattle as we had plan- ned. Over the cement bottom we spread two inches pf 'sharp gravel and tamped it down thoroughly. Over this again we spread three and one-half , inches of concrete mixed in the proportion of one part cement to eight parts of gravel. The method that we followed was to lay a piece of •studding on edge three inches from the wall. The stud- ding was: four inches wide. We then filled in the three and one -'half inches of concrete, .and immediately finished tiff the top with a half- inch of 'sand and cement mixed in the proportion of one to four. When the first three-foot .stretch. was drone we moved the scantling out, and eo continued across the stable: The gutters were easily handled. The cementwas laid in the bottom first, and then the sides built in against temporary moulds: Our conclusion is that no,one need :hesitate over concrete work be- cause of lack of experience.. Garab;tltlian Patriotism Has Carried the Day., The old gentleman is General Rh:heti Garibaldi, the only survivin aon of the great Italian liberate e, who has been organizing the Italian legion in France. Next to himishis wife.great her is Sante Garibaldi, who has been fighting for I,ranee in the Argonne; and on the right is Joseph Garibaldi, t; g I colonel of the Italian legion which has been fighting in the Argonne. Taking Off the Cream Canada uses up a lot of cream, This is the basis upon which cream Once upon a, time cream was used ' is paid for, and to produce a cream chiefly in the manufacture of but- • thatt will be up to a regular stand - ter, although some of it went to ; and is the only sure way to get add richness and smoothness to the , your full pay. refreshing mug of coffee, or to ^ Commercially, the cream that is blend with the delectable flavor of; the thickest at which it can be the invigorating cup of tea, to the completely and exhaustively sepa- seeond or fourth renewal. r rated from the milk will pay the J. A. Ruddick, Commissioner of best. It costs less to haul a dollar's Dairying and Cold Storage at Ot- ? 'north of it to the station, and Iesa tawa. states that the consumption to pay the freight upon it to the of milk and its products per capita- city. Besides this, there is so is about 816.E lbs. seer annum. But , much the Inure of the skim milk these figures are far from being ; left at home. For this there is a.; stable. They may and probably .. great deal depending upon tlne were true at the time, which was, care of the man behind the cream onlya short while ago. But this separator. ratio is increasing. Canada's con - sum tion of ilk is increasing Care of the Separator. p m casing at . therate ate of about three million, Cream separators are sold, at dollars per year. lea -t many of them, guaranteed to A great deal of the increase of ' run in almost any position that ap-o consumption is in the form of preaches the perpendicular or the i cream. There is more butter eat- f upright. But as amatter of plain, en to -day than was once the ease, °, common sense, the cream separator u and more butter per capita is eat- should beplaced en than the average individual ate , I is a rfectsolid foundation, one that is perfectly a few years back. One reason for , level, and likely to remain so per- P this is that butter is now made bet- maneeesee With the machine in j ter, handled better, shipped bet dais position there is like] • to be ter and placed upon the table a :'less wear, and a, more completely i more toothsome article of food ' accurate adjustment is possible. I than was once common. There is If properly eared for, there is no greater incentive than this. really very little that is likely to Even advertising, while it may get out of order for a long time in create a demand, needs this assist- the cream separator. Every a* ance to be able to create a demand is usually well made. The adjust- for more. ments are accurate, and the ma - Wide adoption of new styles of chinery is well protected, Most of breakfast foods has done a lot to the bearings are floating in oil, and stimulate the demands for cream, . if only plenty of oil is supplied, and for wherever they go, cream is apt care is taken to see that only the Labor saving machinery is being u and more on the farm. ed more to go with or after them. City grocers and milk dealers under- stand this well, and they push the sale of breakfast foods according- ly. Demands for cream are active, and permanent. Now that the.pub- lie is learning to use it, they will unwillingly learn all over again to do without it. Farmers every- where are recognizing the stability that they feel there is in the de- mand for first-class dairy ,products by making deliberate preparations and laying plans to extend their operations in the dairy line. Cream that is fresh, and that is uniform, is the kind of cream that is wanted. To ensure the produc- tion of this kind . of cream there are several rules that should .be carefully observed. Cleanliness is one of these, and this begins with the cow. Widely_ cities to -day are providing for 'the inspection of all cows whose milk issent to them for sale, and some of them are un- dertaking to do' the same in the case of cows whose cream is ship- ped. Care of the Cream. To ship cream to the city by the route of the old deep setting can is scarcely practical. The cream sep- arator, which .acct?nipligs es separa- tion ;as soon as the milk is Eamon front the cow, is the best, and, in fact, the only way. By this' means milk is cleaned once over again,. and the -cream willhe, if then cool- ed down to a proper temperature,. in a condition to keep well : and. safely for a long time. By the cream separator, •too,. cream may be shipped that is of a uniform thickness . and richness. best of suitable oil is used, there will be no trouble on that score. Turning the Machine. Upon every creamseparator there are some directions as to the turning. Some demand so many re- volutions of the handle per min- ute, inute, 'while others require more, or less. Inevery ease the numberin- dicated will get the best results, provided theproper temperature is observed in the milk that is be- ing skimmed. Without taking care of this, however, results are apt to be uncertain, and it will be im- possible to get the machine down to uniform work. When starting the machine, it is always a good plan to have some water handy, and when the proper speed has been attained . pour . it into the machine -before commenc- ing to turn in the milk. After all of the milk .has been finally run through, another dose of hot wee ter will do some good, 'helping., to get the last of the cream out.' .14 Paraffin -wax models are made of every new British battleship ` laid down, and these models are tested in a tank specially erected for the pur- pose. Battle cruisers are Dreadnoughts in winch a part of the armament has been dispensed with for the sake of high speed. . "Rave not" is poor indeed, and meanly clad;' But poorer still is plaintive "If T had" ! FROM BONNIE SCOTLAND NOTES OF INTEREST FROM HER BA.NKS AND BRAES. ng On in the Rigidands owlands of Auld Scotia.. Dumbarton's roll of honor now includes over I,et}l1 names. The Wishaw bakers have raised the price of bread half a cent on the two -pound loaf. There are now upwards of 50 Bel- gian refugees given accommodation in the Dunblane district. A t es rt •thefire o •r , inthe 1 t tc i Ltitr tel cabinet- and chair factory of Tho- mas Dunlop. Bunswynd, Bath. A Dundee flag day in aid of the Soldier's and Sailors' Families ;As- socia,tiun has realized the sum of Considerable damage has been dune in the upper Spey Valley by flooding, where the river is control- led by high artificial banks. Major J. J. Bell fell dead on Ayr race course at a parade of the Ayrshire Yeomanry, of which he was second in command.' While three men were working on the Forth Bridge, one named Cairns slipped and was fatally in- jured. The other two were serious- ly injured and taken aboard. the Red Cross vessel. That Is G and ROYAL' YEAST CAKES 1,.. E./1 IIIETT .COMPANY MIND N TQR'ONTO, QNT. The beat yeast in the world. Makes i perfect bread,. MADE IN CANADA WINNIPEQ MONTREAL. j. Edinburgh Town Council is send- ing a letter of thanks to Lord Rase- bevy fur his gift of two figures of to old town guard fur the C''rper- atiun Museum. News has readied the headquar- ters of the Seotti=•h Women's How.; x..ital, Edinburgh, from Serbia, of the death of Nurse Luhi-a, Ja'-cl:zs, of Glasgow, from fever. The Duke of Buccleuch has tnlaeed as part of I)rumlanrig ('astle, his seat near Thornhill, in Dumfries- t hire, at the disposal of the War ()ffnce as a hosp'ta.l'for• wounded sol- tlrere. Wilsons and Clyde Ci a,1 Com - any have commenced operations for the opening of a new colliery at Law. The seams will produce an excellent quality of house coal. The military authorities have been in communication with the provost of Nairn to ascertain the amount of aecommotlatinn available in the town fur the billeting of troops. The bridge across the railway at the Underage. Dunbar, has now been completed. Workman have keen putting up fences on t'aA. north side of the rails.<•ty. One of tbp in t stealing fires it Dundee for years recently broke out in one of the Harbor Trustees warehouses, on the eastern wharf and damage amounting to $l5at,0tie was caused. An appeal to Vie women of the highlands and the west of Seotla,nd „ e+1 r influence � �et, r tou.. their infl nc nc in t. tt , recruits for the army is made by Mr. Douglas Campbell ,.f Argyll writing from tete front. The enrolments at Glasgow Uni- versity have been seriously d'plcted by students who have given their services to the army and navy. The decrease iii the number of stu- dents attending is placed at 01S. The special committee 'of Glasgow ('orperattun on, the wages of em - Owes have .agreed to reeonnmenal that a war bonus be paid to le.,futi employes, the cant of which will be at the rate of $33.1,5x+0 per annum. She is a wise girl who smiles at acompliment---then proceeds to forget it, Pure Ice Cream for the Children Include plenty of City Dairy Ice Cream in the children's diet.- In the summer time there is no- thing that can take its place—it's cooling—it's a food and the child craves its sweetness.. Give them all the ice Cream they can vat but be sure it's made by City Dairy because "If it's City Dairy, it's Pure, that's Sure". For Sale by discriminating shopkeepers everywhere, We want an'agent in oVery town.