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HomeMy WebLinkAboutThe Exeter Advocate, 1915-9-9, Page 6�.�.....r, About a Household Dainty Dishes, becoming hard anddry, and the joint Corn Oysters.—Score down centre will get hot through in less time. each row of grains an cola and The watermelon when ripe is con- oforea out pulpowith dull knife. To n" sidered excellent for liver, kidney or peas - pulp of dozen ears add level teaspoon bladder affections. Among the salt, one saltspoon pepper and three; ants of Russia and Turkey, fresh way 'well -beaten eggs. Drop in tablespoon- for rotes juice is held in high esteem fuls on hot greased griddle, in for intestinal' catarrh or dropsical an: oyster shape. Br o n .on one side, feIttons, then on other, and serve immediately e ycu put a tablespoonful of pow - en hot dish. Tomato sauce goes well tiered chalk in a cup and mix it to a with corn oysters, cream with turpentine, then add a tea - Peach Petty.—Skin, stone and slice spoonful of liquid ammonia, and put it in a tin, it makes an excellent brass 'ripe peaches. Pick stale bread into polish; it will also make the lids of tiny shreds, then pack alternate lay- your saucepans shine like silver.. ers of bread and peaches in pudding The next time you have a hole in a dish, sprinkling sugar over fruit and stocking that you dread to tackle dotting bread crumbs sparingly with • baste a square of net over the hole. butter. Bottom layer should be a Then darn in the usual way. Draw peaches, top layer bread, Over top the threads back and forth through pour a little melted butter and; the meshes of the net, skipping every sprinkle with sugar. Bake until fruit other one, so that in darning in the is tender and top nicely browned. opposite direction there is a mesh Stuffed Sweet Peppers. .Remove to darn through. seeds from six sweet peppers and Stickiness of the needle is a drawe cook peppers in boiling water until back from which many embroiderers tender. Make forcemeat of one cup suffer. If the hands become moist tomato pulp from which juice has they should be dusted with a talcum been drained; one-half cup bread powder after being washed, or a lit - crumbs, one teaspoon minced onion, a. tie borax ran be used. An emery few of the pepper seeds, all well mix- cushion should be in constant use. If ed together and thoroughly seasoned the worker does not wish to take time with salt and pepper. Stuff peppers to get up frequently to wash her and lay in baring dish, ('our one hands a wet cloth can be kept beside tablespoon cream over each pepper, ' the worktable. lay generous slice butter on each and + To keep the stove clean rub off all bake in moderate oven twenty min - grease with newspaper while the stove rtes• ? is still hot. When the stave needs Boiled Tongue. -Wash and clean ; polishing use a paint brush, and thus tongue and cover with boiling water, avoid getting the hands soiled. You Add one-fourth cup each of chopped can also reach the small crevices more carrot, turnip and onion, four cloves,! readily with the brush. When taking two pepper -corns, bouquet of sweet up ashes, if you dampen a newspaper herbs and salt to taste. Simmer until and cover the ash pail you will not tongue is tender. Cool in kettle, re- be troubled with ashes failing over 'Hove skin, place in dripping pan,everything. brash with melted butter, cover with , Never put food away in the safe buttered crumbs and bake twenty until it is quite cold, or it will prali minutes, basting often with chicken ably turn off. Never let anything tool: or hot water. cool with the lid on. Never leave a Sauce Piqunnte.--Three tablespoon metal spoon in any food; even a silver cutter, four tablespoons Sour, one spoon is affected by salt, Never let and vne-half cups stock, one-half tea- anything remain all night in a sauce - spoon salt, one-fourth teaspoon pep- ; pan—and especially not in enamel per, two tablespoons vinegar, one ware, many deaths have been caused tables poen capers and one tablespoon by the neglect of this rule since foods each chopped chives, olives, pepper will often become poisoned by being and pickle. Cook five last named in allowed to stand in such cooking uten- vinegar five minutes and add to brown sits: The only really safe receptacle sauce made of butter flour and stock. foe food to remain in is one of china, Simmer twenty minutes and serve. glass, or crockery. Sour Cream Pie.—One cup of thick, sour. cream, one-half cup sugar, one - B cup chopped raisins, two eggs, one THE NEW ` BARti ROOF. and one-half tablespoons flour, two tablespoons powdered sugar, one To build a.° satisfactory barn roof teaspoon cinnamon, one teaspoon requires a considerable amount ofI cloves, few grains nutmeg, few thought and care. When an entirely grains salt and pastry. Mix raisins, new barn is being built it is not so sugar, flour, salt and spices together, hard as when a new roof has to be add sour cream, mixed with egg yolk, put on an old barn. The first thing slightly beaten. Line pie pan with that a barn roof should possess is pastry, pour in mixture and bake ability to keep out the rain and wind. Many about twenty-five minutes in moder- strop barn roofs, although built gly atewhitesen. Mawdereke eringue of egg board orand well, shingle, oreause someof a littleoose de - pie and cook for ten minutesd ar ie p onw feet, have literally gone up in the air oven, and teased the owner to go up in the Pea Timbales.—One cupful pea air, too, the morning after a storm, pulp (from fresh canned or dried when he finds the roof off his barn. eas), two eggs, two tablespoonfuls Be sure, then, that the roofing meter - hick cream, one tablespoonful butter, two-thirds teaspoonful salt, one- eighth teaspoonful black pepper, a few grains of cayenne, and add onion juice. Beat the eggs, mix with pea pulp, add butter, melted, and other ingredients, and turn into buttered molds. Bake in pan of hot water un- til firm, and serve with one cupful white sauce, to which has been added one-third cupful cooked and drained a sanitary A. teaspoonful of finely chop- ba rn--especially a dairy ped mint leaves may be added for sea- barn—should have an overhead loft, does not hold. It is refuted by the experience of the majority of our most successful producers of pure milk. The only thing is, that care should be taken that the hay is not thrown down when the cows are be - ial, whatever it may' be, is put on firmly and well, Nowadays, when labor is so scarce, it is better to have the hay stored over the stable, Thus, a lot of carry- ing and forking is done away with. A large, roomy Ioft over the first story, then, .is necessary. The roof should be constructed so that the maximum of loft space will be avail- able. The theory often advanced that soning if liked, Cubes or figures cut from tender cooked carrot in the sauce give a good color effect. Household Hints. To clean kid gloves use a soft piece ing milked. The loft floor should be of indiarubber. made dust -proof, and while not in A pretty table with everything actual use hay openings should be fresh upon it helps to give food a kept closedto prevent the sifting relish in oppressively hot weather. down of dust. As a rule, profitable When iodine is spilled on sheets stock raising and dairying depends on pr clothing, simply soak the article the growing of large amounts of hay n1 hours in cold water. and roughage on the farm. A large, Paint bedsprings with aluminum roomy loft furnishes by far the paint and you will have no troublecheapest hay storage. Ample loft with rust on your sheets. room allows all hay to be placed di - The best dressing for most vege- reedy in the barn from the swath. lables is simple butter. White sauces The question, then, is what is the ire apt to ruin the flavor. style of roof that will give most loft Buttermilk is a cheap and valuable room? The old triangle gable roof 'ood. If served with potatoes it is a has given good service in times past, ;heap and wholesome dish. but on all up-to-date farms it is being Nuts are a cheap food, and may replaced by the gambrel or self -sup- orm the staple of an uncooked meal. porting roof. :f ground they are easy of digestion. This kind of roof has many advan- If you find yourself without shoe tages over the old style of roof. It polish in the morning a little lemon not only -gives more 'room in the loft, Juice applied will produce a_ brilliant but it does away with the necessity of polish. having heavy supporting posts and Drying dishes with towels is not cross beams that are apt to interfere the best or most cleanly method. A with the moving away of the hay. It hell -scalded and drained plate is is strong and easy to'construct. Some dairymen, such, for instance, as those who live near cities and feed their cattle chiefly baled hay, do not require much storage room, and the gable style of roof may do well enough, but even in cases of thissort it is often desirable tostore hay and grain a considerable length of time. Everything considered; the self=sup- nuch cleaner than one that has been tried with the average towel. If 80 per cent. more vegetables (varied in kind•"and well cooked) and ►0 per cent. less meat are served up iardly anyone will notice the differ ;nee—except the housekeeper when The makes up her accounts. To keep color of catsup put whole doves and allspice into a new soap porting roof is the more desirable, and 'baker; use as a spoon in stirring when a new roof is being put on it is die catsup. In thisway the flavor of ;he spices is grained without sacrific- tryman. lag the color of the catsup. The best way to warm a joint of Creat is to wrap it in thickly greased the one to use.—The Canadian Conn - "Did your watch stop when it drop- ped on the floor?" asked one man of paper and keep it covered while in his friend. "Of course," was the :he oven, By having it' covered thus answer. "Did you thing it would go the steam will prevent the meat from through?" !NEWS FROM ENGLAND NEWS ,BY -MAIL' ABOUT JOHN BUIL AND MS PEOPLE. Occurrences in. the Land That Reigns Supremein the Coniaer- cial World, Lieut. Lord Dalmeny of the Grena- dier Guards, heir to Lord Bosebery, has been wounded in action": The latest estimate of the number of shops in England which have had to close owing to the high prices of meat is 5,000. Twoo donations, one of $25,000 and. another of $5,000, received by the Central Board of the Church of Eng- land, have been invested in war loans. In.the village of Bayford, Somerset, a woman over 60 years of age, with three sons at the front, has taken the place of one of them who was the vil- lage postman. Skilled men in the service of the Hammersmith Borough. Council are to make munitions at the Borough Coun- en's workshops under the direction of the borough engineer. London Education Committees have decided that the Union Jack is to be displayed at the schools and other buildings on Oct. 21, the anniversary of the Battle of Trafalgar. A firm of warehouseinen in Lon- don has just received a large quantity of figured delaine and flannel goods markedfor the first time In 45 years, ;'manufactured In Alsace, France." A statement bas been given out by, the Liverpool and London War Risks Association, through which the Brie tish Government has been furnished marine insurance, showing that losses paid up to the present time amount to $21,235,425, With the aid of a gypsy basket - maker and the village schoolmaster, a small industry of basket -making has been started at Busbridge, near God - aiming, and an order for baskets for shells has been secured from Messrs. Vickers works at Barrow. 44,4444,4,,444. MUNITION WORKERS. Efficiency of Volunteers Has Been Greatly Improved. The stockbrokers and their clerks of the London Stock Exchange are proving their worth in voluntary en- listing as munition 'workers. At the outset the results of the voluntary ef- forts were, of course, comparatively poor as compared with the output of the regular workers. Gradually, how- ever, there has been a "speeding -up," which has brought an average Sun- day's work of the Stock Exchange munition volunteers within measur- able distance of that which is custom- ary during a day in normal times on the part of the regular employes. As, however, the amateur operators nave increased their efficiency, so have the week -day workers added to their production, so much so that the output per professional munition worker is now at least 70 per cent. higher.than it was at the commence- ment of the war, and there does not appear to be much further room for improvement, as many of the ma- chines are being operated to their utmost capacity. It is very noteworthy, however, that the Stock Exchange workers and other volunteers, whose hands suffer severely from manual labor, have been able, within a short time from their` enlistment in the rank of munition producers, to manipulate their machines with an efficiency which . in normal times would com- pare very fairly with those of skilled operators. "People now -a -days," said the old house cat, -"don't know how to raise children. They let the youngsters have their own way too much. "That's right," replied the old brood hen. "Now, look at these chicks of mine. They wouldn't have amounted to any- thing if they hadn't been sat upon." TELL YOUR FORTUNE? Much Depends Upon, the Interpreter ' of Teacup Signs.. Can you tell fortunes in teacups?. Perhaps you, are one of those who, while laughing to scornthe mysteries therein, are :tilways a Iger to know what Fate bolds for you. - . Anyhow,, you 'will find a wonderful amount of fun and rat a little pro- phecy' in following these rules for reading the contents of the teacup.. First of all, take the cup in your left hand and shake it carefully to mix up the dregs, then place it up- side down in the saucer, and move it right round three times. Now fore- cast If a little string of tealeaves runs right around the cup, it means a jour- ney. An anchor is a fine omen—it stands for hope and good luck. If it is near the top of the cup, it may mean a sea -voyage; and if that most popular symbol of all, a ring, be near it, a honeymoon may `be mixed up with the voyage. All women look for a ring in the teacup. It may be a tiny circle of tea leaves or grounds, it may be just tiny spikes forming a circle, or it may be a single curled leaf. Should this ring come near the top of the cup, a marriage is very near; but if it is at 'the bottom, the wedding will not be so soon. Much merriment can be caused if the ring is discovered in the cup of a married person, by forecasting a second marriage—of course, in the far -away future. Good luck is always predicted by the clover leaf and the horseshoe; flowers denote success; a cross fore.. casts sorrow; an umbrella foretells a storm; fruit means health; while little yellow particles in the bottom of the cup are a sure indication of mo- ney'. - I Beware of an enemy if a snake lies in the bottom of the cup; but take comfort in a good friend if a horse or a dog is depicted near the snake. De- ceit is about when a eat is shown. Hasty tidings, probably a telegram; are foretold by a galloping horse, but they are not necessarily bad, and the luck is decidedly good if the horse has a rider. Much depends upon the interpreter of teacup fortunes. A clever girl can create quite a little air of mystery round her fortune-telling, and make a lot of harmless fun and conjecture on a dull afternoon. PROFITS FROM ROTATION. The crops are rotated on the twen- ty-three wenty-three demonstration farms oper- ated in North Dakota. This gives each crop the best chance to da well. In 191.4, the average cost per acre of producing the crops was $9.13, the average income per acre was $$17.49, leaving an average net return of $8.36. The net profits per acre frons each crop was; Corn, $8.49; - hard wheat, $8.02; durum, .$18.33; oats, $7.87; barley, $2.07; oats and peas, $7.88; clover, $8.96; timothy and clo- ver, $17.86; potatoes,. $9,51; winter rye, $10.80; alfalfa, $20.95; and millet a loss of $1,86. The first of these farms was started pine years ago. A five to six year rotation is practised on most of them. . In Germany the prefix "von," as in Von Hindenburg, means "Court worthy." It is granted by the Sove- reign, who alone can raise a man from the rank of a citizen to that of a gen- tleman.. Client—"I want to sue for a divorce and an allowance of fifteen hundred dollars a year." Lawyer "What is your husband's income?" Client—"It's about that. I wouldn't ask for more than a man makes. I'm not that kind. One night when her grandm`other was putting her in bed, three year old Olive said: "Grandma,- every night when I go to bed I ask God to make brother Fred a good boy." "That is right," said 'her grandmother. "But He hasn't done it yet," replied Olive soberly, THE KAISER; --PAH IF I• COULD ONLY WT NOW!" --Prom The New York .Evening Sun. THE BY-PRODUCT THAT SAVES DOLLARS Don't Let the Ap►Ies Go to Waste—They May Be Manufactured at Home—flow Vinegar of Prime Quality is. Made , ' e B G. S. Culham B.. `. By r' S.A. 1. A drive through the rural districts of Ontario in the early, or late faill leaves several impressions. Of these, one of the outstanding, is the more or less large amount of apples going to waste. Many orchards remain un- picked, and those having been picked show still plenty of apples left. Why should this state of affairs exist; is there no possible use for these culls and windfalls other than feed and manure? Cider and cider -vinegar 'making should to some extent help solve the problem and at the same time return a fair rate of inteerst on any capital invested.. The manufacture of eider vinegar on the farm is not uncommon, yet it is not as prevalent a practice as it should be. Wherever apples are grown there is an opportunity of pro- ducing a good quality of cider vinegar, and such vinegar can readily find a market. Cider vinegar is second only to wine vinegar in flavor and will therefore be used in the household in preference to the more expensive wine vinegar or less tasty chemically pre- pared wood vinegar. Row to Manufacture Vinegar on the Farm. Only ripe apples should be used. Most of the codon varieties avail- able will do when ripe, but they do net Containenough sugar when green. The apples must be clean, not decay- ed or overripe. Dirty apples are apt to carry bacteria of an undesirable nature into the juice which would cause various bad flavors in the vine- gar. The juice is removed from the fruit by grinding and pressing. If the manufacture of vinegar is to be made on a more or less large scale a cider press will be necessary; if on a small scale a hand press may be used. The large presses are expensive to instal and operate and need a special build- ing and power outfit. The hand. presses are of very small capacity and only small quantities of vinegar could be made with them, If there is • A -- -.......a....- a :=aee A Fig. 1.—A and 13, openings protected by cheese cloth. C, spigot. D, stand. E, surface of liquid. a cider mill in the vicinity' it would be better to make use of it. The cost of grinding and pressing the apples is low compared to the installation of private presses. The presses and other utensils, which are apt to get dirty, should always be kept very clean, for here again harmful bac- teria and yeasts may enter the juice and spoil the vinegar. In the manufacture of cider vinegar two important fermentations play a part: alcoholic, where the fresh apple juice is fermented by yeasts and 5/10% of alcohol is produced; acetic fermentation, which turns the alcohol into vinegar and is caused by bacteria of a certain kind which make up the "Mother," 4J5% of acid is produced. Both processes are necessary for vine- gar making; they must be kept dis- tinct or poor results will -follow. The 'steps 'as here outlined will keep these two fermentations distinct. Be Sure the Barrels are Clean. The barrels to be used should be new or cleaned in such a way that all• traces of the previous contents 'are removed. ' Should any be left it will spoil the flavor of the vinegar, also it may stop the fermentations altoge- ther and the whole`' process will then be a failure. Thorough washing with scalding water should be given even when the barrels have been recently used for cider or vinegar. The forey- gallon barrel is the most serviceable size.. Before putting the apple juice into the barrel it is well`to let it stand for two or three days in an open end bar- rel to let softie of the solids settle out. 'Then the juice is drawn off carefully, so that the settlings will be undisturbed, and put into a closed bar- rel, as shown in figure 1. At all times it is well to try to get rid of any set- tlings, as 'by so doing, a clearer, brighter and therefore, more attrac- tive vinegar is made. Metal ware should be carefully avoided through- out all operations. Alcoholic Fermentation. When the barrel is about half filled it should be put in a cellar or room where the, temperature runs.; between. and deg. F. s the best t45emperatu60 re for the yeast tos grow' and to produce a maximThium •a'ismount of alcohol. The apple juice usually con- tains the right kind of yeasts, but to make certain and, to make. the fer- mentation more rapid, it is well to add yeasts. The best yeast to add is bakers'. yeast, one small cake to 5,to 10 gallons of juice. Any of the yeasts used : in the home for bread making will do. ' The cake should be dissolved in a few pints of`water and then.thor- ouglily mixed with the juice. 133 add - C lag the yeasts, alcoholic fermentation will be complete in about three months, if the temperature is right. If the temperature is a little too low or if no yeasts have been added, it will be probably twice that long. Acetic or Vinegar Fermentation, When alcoholic fermentation is completed it is well to again draw off the top liquid and avoid settlings. The barrel should be well washed out a d the clear liquid, replaced. Though it is not absolutely necessary it better to then add 2 to 4 quarts of old vinegar which contains the "Mother of Vine gar," The barrel must be on its side and not more than two-thirds full; this gives a large surface exposed to the air. The more the air admitted in this way the more thorough will the fermentation be, The temperature at which the barrels are kept will make a big difference in the time to complete the fermentation. At 50 to 70 deg. F. it will require from 18 to 24 months; in a warmer place, 12 to 18 months, If a good mother has been added andthe temperature is high it will be complete in from 6 to 12 months, In the method just described only the barrel is needed, but the process is slow and only small quantities can be made. To make larger quantities a large number of barrels would be required and therefore much more room. To avoid this there is another Fig. 2.—A, funnel and glass tubing by which juice enters under the "moth- er." B, glass tube to show height of liquid in barrel. C, opening protect- ed by cheese cloth. D, "mother" on surface of liquid, E, stand. F, spi- got, method, 'which, if followed, will give the best quality of vinegar in the minimum amount of time. Figure 2 shows the barrel used. An ordinary barrel is fitted out cheaply with the necessary funnel and tubing. The barrel is half filled with the fer- mented juice and the mother added. At the end of three to four weeks, in a warm room, one-fourth of the liquid may be drawn off by the lower bung. The barrel must not be disturbed. The amount drawn off is replaced by the same amount of new liquid and is run in by the top funnel and tube, so ' that it is delivered underneath the , mother. If on top it will spoil the mother and the fermentation. This method makes a fine quality of vinegar and is of very little extra ex- pense other than the greater Eaten- . tion demanded. The increased amount t made in a given time offsets the add- ' ed expense and labor. The Care of Cider Vinegar. After the vinegar fermentation 'is complete a certain amount of care is needed, •otherwise the fermentation will go further and the :vinegar will be lost. Care must be taken, as an all times, to keep the vinegar free from dirt, flies and anything which would carry bacteria into it. It has been shown before that for the vine- gar fermentation to proceed, a large amount of air is necessary; hence to stop it the first means is to exclude the air. T hen the vinegar is drawn from the barrel it can be bottled, bar- relled, or put in small kegs to suit the market. Whatever the container, it should be filled as full as possible and all bungs closed tightly. Summary. Use only clean, sound apples. Use all cleanliness in obtaining the. juice. Have clean ' and well scalded barrels, fill about one-half to three-quarters full of juice. Cover bungs " with cheese cloth to prevent entrance of flies and dirt. Keep barrels at from 65 to 70 deg. F. if rapid fermentation is desired; yeast added shortens per- iod of fermentation. For vinegar fer- mentation add some old vinegar with mother and keep; at atemperature, of from 65 to 75 deg. F. , Fill 'the con- tainers as full as possible with the vinegar and cork tightly. -Canadian Countryman. Armageddon, according to the Re- velation of St. John, is the great bat- tle in which the last conflict between good and evil is to be fought. Petrograd contains the most won- derful clock in the world. There are 95 faces to this colossal timepiece, which indicates simultaneously the time of day. at 30 different places, be- sides the movement of the earth around the sun, the phases of the moon, the signs of the zodiac, ' and the date according to the Gregorian, Greek, Mussulman, and Hebrew calen- dars. The works took two years to put together after the clock had beer sent in detached pieces from Switzer, land to Russia.