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The Exeter Advocate, 1916-10-19, Page 3CONTAINS NO ALUM — MADE IN CANADA ABOUT THE HOUSEHOLD Delectable Dishes. Carrot Jam, Wash the carrots .and scrape them clean, then boil until quite tender. Mash them very smooth- ly and to each pound of pulp add three-quartersof a Mound of sugar, a generous pinch of ginger and a half teaspoonful of grated lemon rind. Boil all together until it sets when a lit- tle is dropped on a plate and then put up in sterilized jars as usual. Green Tomato Pudding.—Line a pudding mold with suet pastry and fill with green tomatoes, sliced and peel- ed. The tomatoes should be put in between layers of sugar and season- ed with lemon juice, Cover the top. with a lid of the pastry, fasten up as usual and boil hard for two hours, When cooked turn out of the mold and serve with a simple syrup sauce flay, ored with ground ginger. Vienna Steaks.—Chop together one- half pound each of raw, veal and raw beef. Season with three-fourths tea- spoon salt, paprika and a little celery salt, one-eighth teaspoon nutmeg, one teaspoon lemon juice and a few drops of onion juice. Add one beaten egg. Mix thoroughly and let stand three hours. Make into small steaks and pan broil. While hot spread with butter and sprinkle with salt and pep- per. Plum Sago.—Soak three and one- half ounces of fine sago in a pint of water for at least an hour, and then put both into a saucepan and bring to a boil. Continue boiling very gently, stirring frequently, until the sago is quite clear. Stone and skin one pound of plums and add them, to- gether with six ounces of sugary and keep the whole simmering until the plums are. soft. Then pour into a well -rinsed mold and when cold turn out on a glass dish and serve with whipped cream. Tomato Cream Soup.—Heat one quart of strained stewed tomatoes to boiling; add two tablespoonfuls of flour rubbed smobh in a little cold wa- ter. Let the tomatoes boil until thickened, .stirring constantly that no lumps form, add salt, also one-half a teaspoonful of celery salt, Have ready one clip of hot rich milk or cream, add the cream or mills to the tomatoes ,and let all boil together for a minute, serve with bread cut in inch squares and browned in a liot oven. Vinegar Cabbage.—One cabbage, seasoning, one ounce of butter, one cupful of best malt vinegar. Shred the cabbage finely and boil rapidly in salted water until it is quite tender. Stand on one side of the stove to keep hob and make a sauce by blending the butter and the seasoning with a cup- ful of vinegar. Pour the sauce over the cabbage, cover the saucepan and let it stand on one side of the stove for five minutes, as before, It is then ready to serve. Apple Pie.—Sift together one heap- ing teaspoonful baking powder and one pint of flour, add a piece of bub - ter as large as a walnut, one pinch salt, one beaten egg, sweet milk en- ough to make a soft dough. Roll it out one-half inch thick, butter a square biscuit tin and cover the bottom and sides with dough; fill the pan with quartered juicy apples, sprinkle with a little cinnamon and molasses. Bake in rather quick oven until the crust and apples are cooked a light brown. Sprinkle a little sugar over the top five minutes before removing from oven. Sweet Pickled Damsons.—Put two pounds of damsons in a large jar with one pound of cube sugar. Cover with thick paper and stand in the oven till bhe.fruit is tender, but not at all brok- en. Drain off the syrup and add to it one-half pint of vinegar, six cloves, the same of allspice berries, ten pep- percorns and a bit of ginger and mace, Boil all these ingredients together, and when cold. pour them over the damsons, which should have been placed in jars or bottles. If bottles are used they should be corked •and the corks waxed over.. The pickle is fit for use at once, but improves by keeping. It is excellent with fried steaks and chops, as well as with .cold meat. Carrot Chowder.—One cupful of diced raw carrot, one cupful of diced AFTER A DAY OUT DOORS You can prevent chapped hands and lips by using s Ime Trade Mark Camphorate, Cream It allays all irritationsof the skin. ; Sold In clean, handy tin tubes at chemists, department and . general stores everywhere. Refuse substitutes; llluetrated booklet tree on request. CHSSEBROUGH MFG. CO. (coanolidated). 7.880 ChabotAve. Montreal, For a Quick Pick -Up Luncheon try that most delicious, nourishing, whole wheat food, Triscuit, the shredded wheat wafer -toast. It contains all the body- building material in the whole wheat grain, including the bran coat which pro- motes healthful and natural bowel movement. It is real whole wheat bread without yeast, baking powder or chemicals of any kind—an ideal food for children, be- cause it compels thorough mastication and ensures per- fect digestion. A Crisp, tasty "snack" for picnics or excur- sions. Toast in the oven and serve with butter, soft cheese or marmalades. Made in Canada raw potatoes, one cupful of speed raw onions, one tablespoonful of chopped parsley, one cupful of milk, half a tablespoonful of batter, half a table- spoonful of flour; seasoning. Boil the carrots and onions in a quart of boiling water for fifteen minutes with the lid off the saucepan; add the pota- toes, cover and boil for twenty min- utes; stir in the milk and seasoning and boil for five minutes. Melt the butter in a cup and stir the flour into it smoothly. Add to the contents of saucepan, boil all together for anoth- er five minutes, sprinkle in the parsley and serve. Macaroni Stuffed Cabbage.—One head hard; white cabbage, one and one- half cups cooked macaroni, one table- , spoon flour, three tablespoons butter, one cup sweet milk, four tablespoons grated cheese, salt to taste. Cut ou.t,- er leaves from cabbage and one thick slice from top. Stand in salted wa- ter for ten minutes or so. Wash in cold water and boil until fork will pierce it. Remove, drain and cut out center. Melt two tablespoons butter, add flour and when smooth milk, Cook until thickened, add cheese and salt to taste. Put remainder of but- ter over cabbage, sprinkle with cayen- ne and fill hollow alternately with lay- ers of macaroni and sauce. Bake un- til cabbage is tender and browned on top. Home -Made Fireless Cooker. A fireless cooker is almost a neces- sity in the up-to-date kitchen, but the expense is a serious consideration with the young housewife. However, a very satisfactory substitute can be made at virtually no cost and will prove an economical means of boiling and stewing. Get a stout wooden box, if possible with a hinged lid; line it with newspapers or packing paper; then cover the papers with baize or felt. Cover the lid inside in the same manner. Press enougn hay firmly into the bottom of the box to form a compact layer six inches deep. Fill the box with hay, pressing it well against the sides, and make nests for the pans or casseroles you intend to use, leaving a 'partition of hay be- tween the top of the pots and the box lid. To fill this space you make a mattress like cushion of baize and fill it tightly with hay. It must fit the top of the box tightly and be six inches thick. See the contenbs of the pans are absolutely boiling when put in. If opened during cooking they must be reboiled. You can make any kind of stew, of meat, game or poul- try, by cooking it over the fire in the usual way for twenty minutes, and when boiling putting it into the hay box, covering it up with the cushion, shutting up the lid and leaving it six hours. Lentil, pea or mixed vege- table soups require thirty minutes' boiling on the fire and four hours in the hay box, Boiled meat requires thirty minutes' boiling for a small joint and forty-five for one of five pounds and four to five hours in the hay box. Beefsteak puddiug requires an hour's steady boiling on the fire and four to five hours in the hay box; suet pudding the same. Soft vege- tables, like potatoes, and cereals, like rice, sago, tapioca, macaroni, require five minutes' boiling and one and a half hours in the box. Haricot beans, lentils, carrots, turnips, require twenty minutes' boiling and three hours in the box. Oatmeal porridge can be cooked fifteen minutes on the fire; then left all night in the box, and be given five minutes on the fire be- fore serving at breakfast. Any kind of fruit can be stewed in the hay box. It is best to make a'syrup of sugar and water, add cloves, lemon or any flavoring liked, bring to the boil, add the fruit and let. it simmer ten min- utes; put into the cooker and leave three hours. Small' fruit takes less time. Any dish that is to be eaten hot must be brought to the , boil after taking it out of the hay box before serving. Useful"Ifntsr Mend knitted underwear with a crochet needle. Sweet oil will remove finger marks from furniture. If you wish fish to be crisp, do not cover while cooking. A sharp instrument should never . be used to remove dirt from beneath the finger nails. When chestnut's ° are in season they are a delicious addition' (boiled) to a simple` salad. Baked stuffed, tomatoes or peppers will be much improved if brushed over with olive oil, I Do not leave the furnace ashes_ un- covered after sifting, Sprinkle with water and cover tightly, Tea that is long steeped loses, a delicate flavor and develops:.a larger amount of tannic .acid., Vegetables containing sugar will not keep their sweetness long and should be cooked as soon as possible. Croquettes should stand in a warm place for half an hour before frying; this .makes them brown more quickly. In covering jelly with paraffin it is best to melt the paraffin and turn it over the jelly while the latter is hot. For peach stains, wet the stain, spread it with cream of tartar, and pual.lace in the sun. Then wash as us= A good flavor can be added to the scalloped potatoes by adding a sweet green pepper, boiled and chopped fine. Bread should not be put into a too hot oven . It should not brown for the first ben minutes, and then only gradually. If garbage is burned it should be first dried; otherwise steam is created and the moisture is injurious to the firebox. Milk strainers can be cleaned by rubbing a cake of soap over the wire and then pouring boiling water through the strainer,. Eggbeaters should be rinsed, as soon as used, and any dish that has had eggs in ib should be filled .with cold water until it is used, To prevent cakes, pies and other pastry from burning on the bottom sprinkle the bottom of the oven with fine, dry salt, and your cake or pies will bake perfectly. When coal is red-hot it has parted with most of its heat; therefore, damp- ers should be closed before it reaches that stage to prevent the heat from going out the chimney, When preparing asparagus for the table, it is well to strip off the beards all the way up to the head, because it is these little pockets that catch the sand, and washing does not remove it, If you wish to keep a very low fire going in the furnace, do not clean the ashes from the fire for several days, but just enough draught to light it. A simple and splendid filling for pin cushions can be made of dreid coffee grounds which do not pack down and never rust the needles. Be sure all the coloring is out of the grounds before filling the pin cushions, To get rid of ants in the house paint the edges and cracks of the floor with oil of pennyroyal. The ants will dis- appear very quickly. Care must be used in the use of the drug, as ib is a poison. Cayenne pepper is also very effective in ridding the house of ants. Sprinkle it about freely wherever ants are seen. AUSTRALIAN PEARLS. United States is the Market for Pearl Fishers' Finds. Most of the present yield of Aus- tralian pearls is going to the United States. Pearlers are getting less for their product than three or four years ago before the great war began. Most of the pearling fleet is laid up and the few boats that are at work at Thurs- day Island and Bromine are in com- mission only to keep hands employed. This is a state of affairs far removed from that when four specimens sold for $85,000 and another was obtained which is valued at $25,000. Meantime a Commonwealth Government com- mission to inquire into the possibility of introducing white labor into the pearling industry has drafted a re- port which will recommend that mat- ters be left°largely as they are at present. That is to say virtually that white men are not a success as pearl divers. "Pearling," remarks an Aus- tralian pearler, "is a precarious busi- ness and many men go `broke' at it. But as with mining there is a peculiar fascination about it. You never know your luck. Once a man embarks in the game he generally keeps going in the hope of some day striking a pearl of great price." Good Excuse, "She says she wishes she could see herself as others see her." "That's just an excuse for spend- ing a lot of time in front of a mir- ror". THE FAST IONS The Silhouette of the hour. There is a quiet dignity and sim- plicity about the styles, in which we notice that Fashion has taken Moder-' ation to be her w ich d At 1 t a wor for a while .who can say for how long? --she seems to• have given up everything that savors of exaggera- tion. .Having realized that the ex- treme shortness of the skirts was too exaggerated, she has ordained that skirts shall be longer, .The average length of the skirt to -day is about six inches frorn the floor. There are some Paris houses which have gone to the other extrema, however, and have made dresses with skirts that reach the floor, but the majority of them have struck a happy medium, and it is not at all likely that the days of trailing skirts will .come back again. Dresses, too, are free from that ex- travagant flare which characterized them before, and for the attainment of which we often had to resort to artificial means. This season the flare is conspicuous ' for its absence, one might say, for most of the dresses hang in straight, soft folds. Noth- ing has been taken fromthe width of the skirbs. They are just as ample, and the skirt that measures from three to three and a half yards around the hem is still considered a conserva- tive width. Straight Lines Favored Although the straight effects pre- dominate in the more practical styles, in afternoon and evening dresses there The Straight Lines of the New Silhouette. are some soft draperies to be seen. Apron effects, too, in the form of soft pleated"or gathered bits of the mater- ial, hang loosely in front of some of the dresses. The waistline in the new fashions is generally in the normal position where nature meant it to be, but will prob- ably not be stationed there for any length of time, There have been not a few examples of the low waist of the Moyen Age and this seems to he gaining popular favor at a great rate, A good many one-piece dresses are made with the skirt attached at a low waistline, and a girdle is either tied loosely at that point or arranged at the normal line, Navy Blue Serge for Autumn The dark blue serge dress for an- tumn is nnbiquitous, and when it is not trimmed with colored beads or em- broidery it is the exception. Some of the beaded and embroidered designs '7 -Iris --7 8t An Attractive Afternoon Frock are quite elaborate, but in others it is just a simple touch here and there that gives character to a dress and furnishes the correct spot of color. Although it is evident that navy blue and black are the favorite au- tumn colors, stili there is quite a large range of other colors to choose from, and they have the advantage over the two former in that they are newer. One gets tired of dark blue and black, so the new colors are wel- come not only for the sake of the variety but because they are in them- selves very beautiful. Plum and purple have been adopted by Paris, probably on account of their being the colors that are used for second mourn- ing, and the same is true of gray also. Among the other fashionable colors are the rich, warm burgundy, dark green and mustard yellow. In addi- tion to these, brown in several lovely shades is favored. , The silhouette of the hour is well depicted in the illustration of the one- piece frock shown here. The design is such that it may be developed in two materials if desired. The gathered side sections of the skirt, as well as the sleeves and side body, might be of satin and the remainder of the dress of serge. Bone buttons form a straight unbroken line down the front from collar to hem. The collar is open at the throat, for women seem to prefer the open neck to the high, even for autumn wear. Another frock typical of the style Ser Jan Troops Build Sanctuary in Honor of King Peter inHE troops. of .the r=eorganized Serbian army north of Salonika recently erected a sanctuary with their own hands in honor of ging Peter. T4111 ehows maga beim hold, Just before the troops are going forth to battle, of the season is seen in the second illustration. It shows the close bodice, 'which ends in front in a point- ed tab failing over the deep crush gir- elle, A tassel finishes the tab, This lends a fashionable touch often intro- duced in this season's frocks. On the skirt the large pointed pockets are the novelty The points are embroidered to .metal the front of the waist. These paterns may be obtained from your local McCall dealer or from The McCall Co., 70 Bond St., Toronto, Ontario. A MAIL CARRIER'S ADVENTURE. Exciting Experience With a Mountain Lion. It was a cold, blustery day in mid- December and the westerly wind rag- ed across the Montana hills, The air was filled with snow that had fallen the day before and that the wind was now blowing into deep drifts. Jack Reynolds, the mail carrier, had ridden out from Rocky Ford to the end of Sixteen Mile Range, where his route stopped, and now, late in the afternoon, be was fighting his way home again in the teeth of the biting wind and snow. He was well-prepared for the cold; for besides a fur coat with a high collar, he had wrapped a pair of blankets round his body and his feet were covered with three pairs of woolen socks and heavy fur -lined boots. The slopes of Sixteen Mile Range were covered with a dense for- est of pine and fir, and the road through the woods is both yarrow and winning. It is a great trapping coun- try, and hear, elk, wolves and moun- tain lions are all to be found in the woods. It was nothing unusual for the mail carrier to catch sight of sev- eral of these animals during one of his trips, but he had never had any trouble with them, and never expected to have any. On this afternoon as dusk was draw- ing on, Reynolds came round a sharp curve in the road and saw a large mountain lion standing in the middle of the trail. At the sight of the man the lion turned and ran into the dense forest, and Reynolds thought no more about it. Ile had ridden on a mile or so when his horse gave a sudden snort of sur- prise and terror and jumped forward. Reynolds turned his head just in time to see the lion jump for him. It had been stealthily following him ever since he first saw it. Reynolds dug his heels into the horse's side, but he was too late to escape the lion's leap. The creature landed just on the back of the saddle and ran its claws into the horse to keep its hold. The horse screamed and struggled, but the lion held on and seized the man by the back of the neck with its sharp teeth. Fortunate- ly the collar of Reynold's fur over- coat kept the teeth from his flesh. The mail carrier tried to free his right hand from the blanket that he had wrapped round him, but the terri- fied horse was bucking and kicking so wildly that Reynolds could not do much. Meanwhile the lion was doing its best to bite through the fur col- lar that protected Reynolds' neck, al- though the activity of the horse ob- liged him to give a good deal of at- tention to the simple matter of stick- ing to his place on the animal's back. At last Reynolds did get his hand free from the blanket, tore the mitten from his hand and got his six-shooter from his belt. He raised it back of his head and shot three times, but the horse bucked so wildly that he missed each shot. There were no more shells in the gun, but he had several in his belt. He got ten cartridges out of the belt and slipped three of them into his six-shooter. The rest fell to the ground. Seizing the saddle horn as firmly as he could, Reynolds raised the weapon again and shot two of the cartridges behind him. At the second shot the lion screamed and fell backward. The horse at once began to run as fast as it could, and it was some time before Reynolds could stop it. Then he turn- ed and rode back. The lion was trying to get up. It was hit in the shoulder, and it could not stand on its right foreleg. The mail carrier discharged his last cart- ridge. The ball struck the lion in the head, and it fell dead, Reynolds quieted his horse, which was trembling and sweating with fear and then picked up the body of the lion and tied it securely to the saddle; the skin was too valuable to lose. In this manner he made his way through the fast -falling night to his cabin. It was an unusual tale he had to tell his wife and children that evening round the supper table. At a depth of two thousand fath- oms under .the sea the pressure of water ,is two tons to the square inch, and the temperatureis only just above freezing point. f A 4 .a :i ,A A A