The Exeter Advocate, 1916-10-12, Page 6bout the
House ..
Useful Ilints and
General 1nforma.
tion for the Busy
Housewife
Canning and Preserving Meat. !may not be so perfect as to color aid
Canned meati are a great Conti en- taste afterward, but they will not be
ience and luxury. not only as an extra really spoiled, Thele is no harm in
dish for` the family, . but when coin- i really trying This, ar4'.way,
pany arrives unexpectedly, or work` To Light a Fire Quickly.
hands are needed at a time when the
housekeeper has an unusually hard While we do not approve of the
day's work to accomplish and finds dangerous and all too coma c a practice
the lander rather low. Especially is of lighting fires with kerosene, in any„
this true in the country where a trip ; manner, those v. ho are in the habit of
to town for the purpose of obtaining , doing so, may make the operation
meat is sometimes impossible. much safer by pouring a half-pint' of
At butchering time one often tires the kerosene into a quart can, just
of seeing so much fresh meat about, before retiring for the night, and
that if there is not some forethought standing. three or four corn -cobs on
some of the canning, etc., may be ne- end in it. The next morning they
g':ected. but every scrap of treat avail- will have absorbed much of the oil,
able should be carefully prepared and :, and may be placed in the stove, under.'
saved, for it proves very appetizing, neath other fuel..
and saves butcher's bills. Close the stove and touch a lighted
Spare Ribs, either fried or roasted' match to the saturated cobs, and a
and canned in tin cans or tin molasses good blaze will be started up at once,'
pail., are excellent, and when careful- without the danger attendiug the us -4
ly prepared will keep as fresh and ual way—that of pouring oil all over;
sweet tis when first cooked, until mid- the wood, r lighting the small wood,
s tmmtr and fall. The work of resat then peering the kerosene on the'
ing them is easily and quickly done.. bin ::e; either of which is extremely;
With e sharp ax cut the ribs in the dangerous.
center, ter saw them with the meat' --------
saw, ii one hi handy, then cut in pieces °Household Hints.
of a Qonvenieut size t� place in cons; Scald new brooms in hot suds to,
put the ribs thus prepared in a roast- : toughen the fibre.
lisg pan, . e isnn with pepper and salt ; A little vinegar will soften the
es for the tate, add a little water'; roughest of hands.
and roast till tender and there is no To remove iodine stains on clothing
water left le the fryins; then pack, sponge freely with ammonia.
the pieces closely: together as possible: White enamel paint will cover a'.
in the cans, add fryings to cover well, multitude of sins at small expense,
and .seal. If there is not enough fry- Add a minced sweet pepper to the'
ings to cover the meat a little, nice potato salad. It gives a good flavor.
lard may be used. This is not wasted Celery roots, boiled, cooled and cut
as it keeps sweet and goed and all can into dice, make a vers acceptable
be use.', when the meat is opened. We salad,
thing: it excellent for frying potatoes Tho only way to keep food hot after
end bread. it is dished up is to have metal dish
Sauna a may be canned in the same covers.
way, frying or roasting till just done Olive oil is exceedingly nourishing
and free from water. or it may be and healthful. and children should be
paelced in jars and covered with fry- coaxed to like it.
Ings, covering it to a depth of two If washing pawders are used in the
inches. Prefer to put it in small jars, washing of linen, it will go to pieces
and use lard for the Last covering. in no time.
When putting the fryings over the Salt meat is not so nourishing as
treat do net fill quite enough to cover, fresh meat and should not form a
put on a light :weight to bold meat large part of the diet.
closely and the next day melt the lard If your thread insists in knotting,!
and cover. unthread your needle and thread it
Fresh pork is very nice preserved in from the other side.
this way. The lard must bb deep en-' A teaspoonful of baking powder to;
ough to render the meat airtight, and every four eggs will make an omelet y.
it will keep for months. When the of wondrous Iightness.
meat is wanted remove lard, take out When making cornmeal mush do not
enough for one or two meals, and re-' thicicen it too much or it will be harsh;
place the lard, spreading it firmly, and hard to eat.
Keep the meat tied up tightly with , Save all materials left over from
several thicknesses of paper in a cool,' meals; they will make side dishes to
dry place. These meats are greatly help out with the lunch.
relished by the working men who re- Save the scraps of fat meat and
quire something substantial. bones; they will be handy to quicken a
Fried beef may be kept a long time. slow fire in the morning.
Grind very fine, season with salt and Never waste the drippings or meat
pepper, make into pats like sausage essence in the frying-pan—it will
or stuff in cases and fry or roast and make a savory brown or creamed
can, or put in a jar like sausage. It
sometimes happens the weather be-
comes too warm to keep the beef
fresh, and the fried beet pats are a
pleasing change from corned beef.
Potted liver may be kept some time
gravy:
A teaspoonful of powdered borax
added to the water in which clothes
are rinsed will be found to whiten
them considerably,
There is poor economy in buying
during cold weather and is nice for cheap blankets; an all -wool blanket
sandwich filling, Pour boiling water not only outwears the cheaper one,
bub is much warmer.
When cream doesn't "whip," stand
it where it will get very cold, then
add to it the whole of an egg, and beat
them together thoroughly.
Suppose you have made your gravy,
soup, or stock too salty, stir in a lit -
file caster sugar. A grated raw potato
over the liver and let it stand till cool
to draw out the blood, drain, add hot
water, salt, pepper and herbs to flavor,
and boil until tender; add to the liver
two tablespoons of butter, and an on-
ion (if the flavor is liked) to each
pound of liver, chopping the onion and
frying it in butter and grind all bo-
gether to a fine paste. Boil the broth will disguise a salty taste in soup,
in which it was cooked down to about Prevent the after odor from clean -
a teacup, add it to the meat, and add • ing with gasoline by using one-third
the juice of one lemon for each pound vinegar. This will prevent a circle
of liver used. Pack firmly in small from forming around the place clean -
jars and cover well with melted lard. ed.
Slice cold when needed. Vegetables that contain little starch
Souse is a dish much relished and such as onions, carrots, turnips, tom-
may be made of waste bits of meat' atoes and cabbages, can be eaten by
such as the lean from the jaws, the stout people without fear of gaining
Iegs, feet, ears, or heart and tongue. flesh.
Simmer the meat in weak salt water In mixing any pudding made with
till very tender, drain from the liquor, batter, you may add too much liquid
remove all bones, peel the tongues, if you are in a hurry. If your batter
pack in glass 'cans, cover with boiling is boo thin thicken it with white bread -
vinegar that has been weakened and crumbs. ,
spiced or flavored to taste, seal air- A good way to serve the left -over
tight. This is nice to use during the chicken is to make a biscuit crust, the
spring. same as for old-fashioned short -cake.
When not relished prepared in other Spread the chicken between and pour
ways, the bits of meat from the heads gravy on the whole.
can be made up into mince meat and The steel rod from an old umbrella
canned while hot for use when needed or parasol will make an excellent
as it will keep nicely until nifdsum-; plant supporter next summer, and if
mer. paintedgreen will look well.. The
ribs, too, may be brought into use for
Horne -Made Relishes: •• a similar service.
Catsups and similar relishes ruay be To make flaky pieerust fry out
prepared at home at a much lower; three pounds of pure lard and two
price than you pay for them in the pounds of cold suet; strain and mix to -
stores. They are easy to make, and gether. This makes very nice, rich
are wholesome. Catsup should be pieerust and . is very much healthier
Cooked in an enamelware kettle or a. and cheaper than clear Iard,
porelain-lined receptacle, because the ; When you turn out a very light boil -
copper vessels are not reliable. The ed pudding it is apt to break. " Don't
effect of slowly boiling vinegar in a send it to the table like this, but coat
copper kettle is likely to be i ;jurious, •' it with meringue made from the white
if not actually. poisonous, I of an egg beaten stiff with an ounce
Jars and glasses containing canned of caster sugar. Put it into the oven
fruits, such as jellies, jams, preserves ; Iong enough to brown the meringue
and conserves, should be quite spotless ; lightly,, then decorate with glace cher-
bn the outside: Inspect these .jars ries or angelica strips.
regularly so as . to be sure that none 1- Rust stains, no matter how bad, can
of the contents are fermented or sour- he easily removed by putting vinegar
ed. These processes cause a running' and salt on the stain and`. placing it in.
over and leakage 'which make the the warm sun;ihine. TCeeeat bi-he un -
shelves very sticky and unpleasant. ,;It'til the .stain is removed, The vine
also attracts ants and other insects: 1 gar and salt (together) are very ac -
When you rind that your preserves i tive and will . remove • the stain more
are beginning to show signs of fer- . nuickly than lemon and salt
mentation, it can be stopped songs;-? Take a spool and place on the ma -
times by putting the affected jars in a aerial to be masked and with a lead
COME ON OR COME OUT
�IS is the allied soldiers' cry, upolsen or not, to the fierrttan3 in their vast
sysem of dug -outs. Haw it Is answered; may be partly judged by the
fact that since the allied oflenaive started In duly nearly 00,000 German
prisoners have been token. --Drawn by Louis Raemakera in London Daily
7tlail.
Then lower the spool a little to form
the scallop and mark half way around
again. Continue in this way until
you finish marking your material.
Any size scallop can be made by using
larger or smaller spools..
No matter how careful you may be
when cooking, it isn't always easy to
prevent things going wrong, But
housekeepers sometimes set a spoiled
dish aside as "wasted," or eat it in
its unpalatable form, when the trouble
might be remedied if they knew what
to do. Suppose your boiled custard
curdles, for instance, try putting it in
a very cold basin, and beating it brisk-
ly. Another plan is to add a tea-
spoonful of cornflour, mixed to a paste
with water. Cook this for a few
minutes, then strain the thickened
custard into a glass dish,
FACTS ABOUT TUE WEATHER.
By Chas. M. Bice, Denver, Colorado.
The winds are the chief factors in
weather, but they change so unexpect-
edly that prognosticating the weather
is very diffict,lt.
Weather signs are numerous and
many of them strll remain a mystery,
but enough have been deciphered to
render forecasting tolerably certain
for at least 48 hours.
We have rain when there is cause
for it; and the wind blows this way
and that, for well ascertained reas-
ons, Air pressure determines the winds
and winds are the potentials of storms.
Barometric pressure of the air simply
means that this instrument records
its relative density, or weight, it hav-
ing been proven by experiment that
when air is heated it expands, or be
tomes lighter, for the same volume,
and it becomes heavier as it cools.
Air is always flowing from regions
of high pressure to those of lower,
hence the winds.
A weather map for the country
shows the high and low pressures by
heavy black lines, and all the places
having the same air pressure are
shown by these heavy lines running
through them and the figures close to
the lines indicate the extent of the
pressure.
These heavy lines are called Isobars
meaning equal weight or pressure. In
the U.S. and, I suppose, similarly in
Canada, each morning at 8 o'clock,
Washington time, at every weather
station in the country, the barometer
is read and the result sent to Wash-
ington by telegraph, where the read-
ings are placed on a skeleton map of
the country, each at the location of
the city from which it is telegraphed,
and lines are then drawn through the
places having the same pressure.
From these it is easy to see wherethe
high and low pressure centres are lo-
cated. Such a map generally shows.
several such areas. Observing these
maps day by day will show changes
in location of the high and low pres-
sures. It moves eastward across the
country at several hundred miles a
day, and often many of them are on
their way at the same time. Experi-
ence has shown that the "lows" gen-
erally cross the Northern part of the.
U.S.: and almost invariably pass down
the St. Lawrence River valley. The
"highs" occupy the spaces between
the lows and also proceed eastward
with an inclination to the south-east,
but their progress is not so regular
as that of the "lows."
The "lows" are generally more or
less of a circular area, surrounded by
high pressures, and the air tends to
move from the high to the low areas
from all sides. The rotation of the,
earth on its axis changes the direc-
tion of these winds slightly. The low
is a sort of air whirlpool, embracing
sometimes an area 1,000 or more
miles in diameter, and moving slowly
teorology, a cyclone is not a destrue-
tive wind, as popularly conceived.
Such are called tornadoes.
A warm wind from the south to
cooler places north causes warmer
weather in the latter, and vice versa
a cool wind from the north in winter
often carries freezing weather to the
Gulf States.
On the weather map places of equal
temperature are connected by dotted
lines called Isothersus. They are us-
ually bent northward in front of
storm, and southward in its rear.
The humidity in a wind is also an
important factor, for it varies with
the temperature. Air from the south '
moving north warms the country but
' is itself losing heat, and as it cools
and the air contracts it holds more
moisture relative to bulk until finally
at some distance above the earth, sat-
uration may be reached and the moist-
ure condensed into the form of clouds, r
and if continued, rain is sure to fall.
Of course, large bodies of water and'.
mountain ranges cause marked local,:'
variations in the weather accompany-
ing the passage of winds.
Several cyclones pass eastward each
week as a rule; cyclones and anti-
cyclones follow so closely that we are
in the one or the other almost con-
stantly. Most of the winds are ey-
e;anie, and to them chiefly the middle,
or what is known in this country as
the Mississippi valley, owes its rain-
fall.
An anti -cyclone means the area in
which the cooler air of the upper re-
gions is settling to the surface of the
earth and flows away in all directions.
Hence the weather in a region of high
pressure is usually cool, clear and
dry, with a west or north-west wind.
This it why the air is fresh and brac-
ing followinga rain storm, it is what
is called anti -cyclone weather.
Hurricanes are storms that origin-
ate at sea and are of the same char-
acter as the land tornadoes, but us-
ually far more destructive. Those
that affect Canada and the U. S.
have their origin near the West In-
dies, and generally move westward to
the coast, and then northward and
pass out across the Atlantic with de-
creasing severity. We will consider
thunder storms in aur next.
But the Question Returns.
As the stage coach careened to*ard
the edge of the cliff the timid tourist
gazed anxiously down at the brawl-
ing stream 300 feet below.
"Do people -fall over this precipice
very often?" she asked.
The driver clucked to his broncos.
"No, ma'am," he returned placidly;
"never but once."
)eel?tle and boilingthem over again. They pencil mark half way around the spool: eastward, called a cyclone; but in the
Triirie
Mark
a i. r.
Paiedtean JeQ
Breaks up colds in throat,
and chest. . Better than a
mustard plaster for rheu-
matism, gout, sprains,
cramps, etc. W' i 11. n o.t
blister the skin,
Sold insanitary tin tubes at chem-
ists and general stores every-
where. Refuse substitutes.
Free booklet on request.
CIIESEBROUGH-H MFG. CO.
(Consolidated)
188o Chabot Ave. l4los real
er.
MADE 114CANADA
CON -MINS NO ALUM
THE FASHIONS
411
The Long Flowing Veil.
The new veil is a long, Rowing one
draped over the top of a small high -
crowned hat with a narrow turned -
down brim, like the .one pictured here, i
It is caught together in front ,and
'u
fashioned to the tap of the crown with
a large, round pin, and from there ,
it hangs softly down the back.
There are ever so many charming
veils of this type nowadays. They
are made of chiffon, silk net or lace,;
some of them finished with borders
and others without. And they come
in avariety of calors to suit every cornI
p1e;ion and every taste. Some of the
pt ettiest oriel are in lovely shades of
purple, soft rose -color, lavender,:
taupe, green and blue, as well as black
and white. They are sometimes worn
an small close -fitting turbans and
again an larger sailor shapes. y
Hats and veils like these are worn
with frocks of serge, satin or silk, The
7407-7405
Satin Dress Braided with Soutache
one pictured here was worn with a
dress of black satin with a long snug
bodice fitted at the waist with soft
pleats. The skirt had a full tunic
pleated at the waist and made with the
popular loop pockets, which were faced
with purple satin to match the purple -
braided design which trimmed the
dress. This is one of the favored
designs for autumn and it certainly is
a most becoming one. The sleeve
was cleverly cut to form a point be-
7391
An Example of the Straighter Effect.
low the elbow, where a silk tassel was
placed,
A Popular Fall Model.
There isanother type of dress for
fall which is rapidly gaining more and
more advocates every day. This is
the one-piece frock of which an 11 -
lustration is shown here, It shows
the straighter effect and long lines
which Parisian houses have made a
point of featuring this season. Long
straps starting from the shoulders,
under the large collar, and working
their way down on either side of the
front, relieve the severity of this sim-
pie design. Little slash pockets are
placed on both the straps below the
belt line.
In some of the one-piece dresses, a
long, narrow girdle of the material is
wound loosely around the figure sev-
eraltimes and tied at the back or front
in a loose knot. The ends are often
finisher with silk tasssels. The belt
is generally arranged at the low waist-
line, giving a suggestion of the Moyen
Age effect, which, it is predicted, will
become popular again.
The materials most favored for
these practical frocks are satin, broad-
cloth, fine serge, tricotine, fancy
twills, gabardine and poplin. The
Parisienne favors wool jersey very
highly for these one-piece frocks, also
the checked velours de laine which are
consideredso very smart. These
materials are excellent for shopping,
motoring and such occasions When one
must be simply though smartly- dress-
ed. Some of the colors are dark
brown, terra cotta, orange and green.
The combinations in checked velours
are darkgreen with beige, gray with
navy blue, and beige with Burgundy,
not to speak of the black and white
checks, which never seem to lose their
popularity.
Skirts Are Longer and. Straighter
There is a decided tendency to
longer and straighter -hanging skirts
in mast of the autumn models. Paquin
has made many dresses noticeably
longer, both for street and evening
wear, and many of the other Perisian
couturieres have lengthened the skirts
for the coming season, though not to
an exaggerated degree. The skirts
have not lost any of their fulness in
their downward tendency. They sim-
ply follow the lines of the figure more
closely and do not flare as much. Tho
hoop skirts and crinoline effects aro
practically dead and some soft drap-
eries are seen in their stead, especial-
ly in evening and afternoon dresses of
satins, crepes and soft silks.
These paterns may be obtained from
your local McCall Dealer or from the
McCalI Company, 70 Bond Street; Tor-
onto, Ontario.
GERMAN PRISONERS.
How the French Secure Them Front
Running .Away.
An American who fought with the
French gives In the Atlantic Monthly
a lively description of a successful at-
tack on the enemy's trenches and the
capture of many German prisoners:
Our line was wearing thin. Half-
way to the third treneh we were re-
inforced. The ground in our rear was
covered with our men. All at once
came a change. The German artillery
in front ceased firing, and the next
second we saw the reason why. In
the trench ahead the German troops
were pouring out in black masses and
advancing toward us at a trot. Was
it a counter-attack? Then, as sudden-
ly our own artillery ceased firing and
the mystery be'ame plain. The Ger-
mans were approaching in columns of
four, officers to the front, hands held
in the air; and as they came closer we
could distinguish the steady cry,
"Kameraden1 Kameraden!".
They were surrendering. Out flew
our knives, and in less time than it
takes to tell it we had mingled among
the prisoners, slicing off their trouser
buttons, cutting off suspenders and
hacking through belts. We cut the
laces off all their shoes, and thus slop-
ping along; their hands helplessly in
their breeches pockets to keep their
trousers from falling' 'round their
ankles, shuffling their feet to keep.
their boots on, the huge column of
prisoners was sent to the•rear with a
few• soldiers to : direct rather than to
guard them.
As the Germans had left Las
trenches, their artillery had paused,
thinking it a counter-attack. Now,
as file after file was escorted to the
rear and it became apparent that the
men had surrendered, the. German ar-
tillery opened up again furiously. Six
shells landed at the same instant in
almost the same place, and. within a
few minutes Section 3 of our company
had almost disappeared:
A Stinger 'Himself.
Merely Curious ---What was it lihe
woman had, a sewing bee?
Male Pessimist -Must have bee1L a
"bee" all right; I guess there was
stinging enough: