The Exeter Advocate, 1916-10-26, Page 6t,.
Aiout the
HousP
Useful hints and
General Informa-
tion for the Busy
(Housewife
With' Corn Meal.
Indian Meal Bread.—One and one
half cups Graham flour, one cup corn
meal, one-half tablespoon soda, one
teaspoon salt, one-half eup molasses,
one and two-thirds cups milk. t11ix
and steam as Liston brown bread.
Crisp Con -Meal Cake.—One cup .
milk, one-half carp white corn meal,
one-half teaspoon salt. :Nib: the in-
gredients and. heat slowly until the
boiling point is reached. It is not
necessary to stir. Spread on
shallow buttered pan to a depeh of
about one-fourth of an inch. Bake
in a moderate over until crisp.
Apple Corn Bread. --Two cups white
e irn meal, two tablespoons sugar, one:half tc:t.poon salt, one teaspeon soda,
one teaspoon cream of tartar. one and
two-thirds dips mill., three tart ap-
pies pared and sliced. Mix the dry
ingredients, add milk, and beat thor-
oughly. Add the apple:. Pour into
a ;gee -buttered shalkw para erel bake
thirty minutes in hot >ven.
Fruit Gems. --One eup tie -ea mea?,
.eu a eup milk, one tt'ast elfin salt, one
teaspoon baking- powder. one-half chip
t i u s, ene-held cone-heldcap aatt'r..nte, one-
lh- It .•up cream. Coott the meal and
alt ia; the mi;, ' for a few minutes.
When Coo!. ailed the baking ruweter and
leen tl ,t e;hli'. Ail.} thefruit and
e.'eta a end e},.lie :2 well -buttered mlhtTin
tine.
I3c'ton Brown Bread With ('ream
-One cup rye nhtal, one, eup corn
male o, c weed eon salt, one-half cup
+.
n ,asses. tea. eggs. . one and a half
ane thin ; vast. Sife the dry Leiria.
eaielste '! . reele ses. yo" :s t:f eggs
we' -.1l`< itt'n. anderearnt l,.ataely. fok1
Et< tl:e whites. f e'gge l - : t,e ki Stir .
a
a.l.4 Y!au i ttneki tn.!ed.
t:l'k¼l:.a:".r•s; thee. leele' a ea.- la r
neeler ate oven.>i eeion J rsavie Bread c' ti e, a ee: n
meet, ,, van aye mee. a .:at. c i11 fgra
ham ire e n ..e'.+:Led ear t rhea it - T.+e9n``
;:
.eetite, •c . [ a =rtln-
a
cups r' ilk, or
i.ea;ar •
thea -ae.h..t- (-ape':e'.t IIeiic
mei elft thee:,T aha,L•.ea'.:t.':kts end
l d
the n: t.! , dire i mi.k. Beet
thee•' crena ti:i l :-t win t.aa•:'e` ..1:1n
petit h.'it! well-butt<'h't.1. esee'rtd
f.
na a Pr ni• i the ce+; ere :era belie
tele a' tong e2 a eg h to kir} the top
Tin,. Le r .v . ul,+i with ole e ende !at lielf eu:bs ef,n: tread a n':i Tye meet
end :tee t;raludn flour.
Buttermilk Waffta,..—Three taps
«a, e:, two cat;)., cion nie'al. tee. t'.;ps
eine cep sweet Mill:, fe3ur
eggs. tee. t:ue.e. it,,,eefule butter, two
teaspeens aeit, nage' awl one-half
spoon, .sode, butt' rrtilic or sweet milk
(eeeigh te.e tla:n ? :wren, 'Conk, the
(:teen: o'.eite7e, ad II and but..er together
ire a ,le'.ui,le lethen for turn minutes..
[L l,•te the mush is teed add the eggs,
°ee eten e e'pnrately until very light. Sift
Or them and :ia;,l.r te.•gether. Add the
dear awl the sweet milk alternately to
thee ern meal mixture. Finally add
the buttermilk. This mixture is im-
pre,C+:'e# by standing is short time.
Parched Corn -Meal Biscuits.—One
et p ye/line corn meld. twoteeaspaons
salt. two cups peenet Bream. Put
the meal into a shelluw pan and heat
the even until ib is a dolie•ate brown,
stirring frequently. Make the nut
cream by mixing peanut gutter with
cold ;'eater, anal heating. It should be
the consistency of thick ;cream. W hile
the nut cream is hot, stir in the corn
meal, which should also be lint. Beat
thoroughly. The mixture ehould be
Of such consistency that it can be
dropped from a spoon. Bake in small'
cakes on a greased pan. If prefer-
red, these biscuits may be made with
cream or with butter in place of pea-
nut cream, and chopped raisins may
be added, one cup being the allowance
for the quantities given above.
Sour Milk Corn Bread, Two cups
cern meal. Two cups sour milk.
Two tablespoons butter. Two table-
spoons sugar, white or brown. One
and a half teaspoons salt. Two eggs. •
One teaspoon soda. One tablespoon
cord water. There are two ways of
mixing this bread. By the first the
meal, mill., salt, butter and sugar are
cocked in a double boiler for about ten
minutes. When the mixture is coo ,
the eggs are added well beaten and
the soda dissolved in the water. By
the other method all the dry ingredi-
ents, including the soda, are mixed
together, and then the sour milk and
eggs well beaten and the butter are
added. If the second method is fol-
lowed the cold water is not needed.
The bread should be baked in a shill-
, iron or granite pan for about
thirty minutes.
Beaten Corn Bread. --Three-fourths
cup white cornmeal. Three-fourths
cup of whet flour. One teaspoonful
sugar. One-half teaspoon salt. One
tablespoon lard. Water. Mix and
sift the dry ingredients and rub the
lard thoroughly into the mixture by
means of a fork. Add a little wat-
er, enough to moisten the mixture
throughout, but not too much, as it
must be crumbly. Spread on a board
and beat thoroughly with a rolling
pin or mallet, as is done with beaten
biscuits, folding it over frequeutly to
iretr.educe air. Roll out about one-
half inch thi,;k, eub into small pieces
and bake in a. moderate oven. In
camp this can be baked in a hot
greased pian propped up before a hot
fire.
Gluten and Corn Bread.—Two and
cent' -fourth cups yellow or white corn-
meal. Three -fourth rup: gluten, rye
el• wheat, flour (preference ]nein in
order namedi. One and a half cups
boiling. water. One tablespoon sug-
ar. One-half yeast cake (or one cake
if haste is an object) dissolved it one-
fourth cup lukewarm water. Two
t..?eleseeolas butter, lard or a mixture
athe two. Three teaspteons salt.
Peer the cer^anheal into a dish of boil-
ing ;eater. II is nett : shifi.•iert' merely
to p ur the ltfriling liana. ever ther. 1 in cold dieh. If yellowmeal
i.i ed. heat it a tittle in nd•lltien
, to
( ei it into the l.e i i; e" water or
ra.. :laal
and .t ratter ani Etat in a
d�;al.d e a lar@er. "When ee of mitt with
t'he ether ingredients and l:ne.ld tlhor-
e ugih14. Plue.ee in a leaking tin and
acini• when risen suffieicntly.
Sprinkled on a 'carpet before sweep-
ing salt will lay the dust and revive
the color.
, Coffee made with an egghas a
1 rich flavor, which egg alone can give.
feeling a potato is like taking the
cream from milk—you lose the best
part.
Butter for the cake should never be
warmed or melted, but beaten to a'
cream
If bread is allowed to get too light
before it is put into the oven it will
be sour
Olives and English walnuts ground
together and neatened withmayon-
naise maker a good sandwich
Orange peels thoroughly dried, then
put on, a bed of coals, will shoot forth
spikes of many -colored flames.
Before putting a cork in a bottle
put a few drops of glycerine on it,
then be easily removed.
iielicious Pie and Cake filling::.
Dried .;pine Pie Filling„ ---Thi
fnee cup-
s of nivla :es, three cupful: of
dried .apple,. cone cupful of sour milk,
cane cupful o€ sugar, three cupfuls of
flrur. tlhi'ee-quarter, cupful of butter, `
one ee.tpful t.f seedless raisins, two
e iitfe, two teaspoonfuls of roar!. rine
teaspoonful of powdered clove:. one
teaspoonful of po«tiered cinnamon.
Keep Little Cuts and
Scratches Clean with
line
Trade Mark
Car.o1ated
Petroleum Jelly
A mild and effective antiseptic.
Keeps the sore spots clean.
Heals quickly.
Sold in handy glass bottles and
in tin tubes at chemists and
general stores everywhere.
Refuse substitutes. illustrated
booklet fres on request.
CHESEBROL#GH MFG. CO.
(commutates)
18150 Chabot Ave. Montreal
Thr' apple, must be soaked in water
overnight, in the morning chop fine
and cook slowly in the molasses for
aevi:t two hours, Then remove from
sties e and when eold add the other in-.
rr.eaiii t;ts=. Beat the eggs thoroughly
anal stir then( into the mixture and
hake_ in a Blow oven.
Dried Fig Pudding.—One-half pound
chopped figs, one and one-half cups of
water, one and one-half teaspoonfuls
of sugar, two eggs and two table-
spoonfuls of powdered sugar. The
chopped figs are simmered for half an
hour in the water, and when nearly
finished, sugar is added. The dish is
then removed from the stove and when'
eool the beaten yolks of the eggs are
added. Pour the mixture over the pie'
erust and bake until the yolks are set)
The whites of eggs are beaten with
powdered sugar and the meringue
poured over the fig pie and browned.
Meringue Date Pie.—One-half pound
of dates, two cupfuls of milk and one
egg. The dates are heated slowly in
the milk and as soon as soft are stoned'
and press through a colander. A'
beaten egg is added to the dates, ar
one tablespoonful of dissolved corn-'
starch can be substituted, if preferred, I
and poured on the pie crust. Be -1
fore it is removed from the stove a!
meringue can be added or it may be
served with stiff whipped cream.
Lady Baltimore Filling.—Three cup-,
furs of granulabed sugar, one cupful
of chopped raisins, one-half cupful of
figs, one-half cupful chopped nut
meats. The sugar is dissolved in
boiling water and cooked until it
threads, when it is poured slowly over
the stiffly beaten white of an egg and
stirred. Then chopped nut meats,
raisins and figs are added and the
cake filled and iced•with the mixture.
Cholocate filling for layer cake.
Two cupfuls of sugar, one-quarter cup-
ful of chocolate, three-quarter cupful
of milk, one tablespoonful of butter,
one teaspoonful of vanilla. The grat-
ed or chopped chocolate, sugar and
milk are boiled over a hot fire for
about six minutes and then removed
from stove. Vanilla is added and the
whole beaten hard until the mixture
has become sufficiently thickened,
when it is poured quickly over layers.
Things to Remember.
Sale in whitewash makes it adhere,
' better.
•
The stove with a red top will have
a cool oven.
Always use the coldest of dishes to
serve salad on.
I Dried fruits are safer bought in
packages than in bulk.
. It is a good idea to have regale?
• days for each kind of. work..
If the shoes are too tight, the feet
will get cold very quickly.
Peel ordons under cold water bo
I prevent the eyes from smarting.
Warm gingerbread, eottage cheese
end apple sauce are delicious together.
•
The cork will lie
A nice way to serve cream cheese
with salad is to roll it into a ball and
place it on the side of the salad dish.
A.vay s take the draughts off the
kitchen range when you have finished
cooking a meal, thereby saving fuel.
place the cake tin inside a larger tin,
place the cake tin inside a larged tin,
' or in a dripping tin containing salt.
Onion juice --applied by rubbing the
freshly cut red omens across the sur-
face tv be pasted—makes a satisfac-
tory strong adhesive for pasting'
label, on •i~Iass, tin or other metals.
It saves time in packing school'
Iuncheons to do them always in the
same place, 'With the luneh boxes,
parafTine paper, sharp knife, and,
nanr
r rtapklns all close at hand.
Fruit soups are made of sifted,!
stewed fruit, thickened like cream!
soups with cornstnrch, tapioca or ar-
row root and flavored to taste. They
should be chilled before eerving.
A nee for old kid gloves can be made i
by cutting the palms of the gloves
net and sewing them neatly into the i
knees of ehildren's stockings. This
will prevent them from wearing into
holes
Grease spots on the pages of beoks
should be sprinkled with finely-pow-
dtered pipeclay, then a piece of tissue
paper bid over the pipeelay, and the
page pressed with a warm iron, Rub
off with indi:t rubber.
When colored elothinee is stained
with mud, let it dry and brush out
all you ten Then apply a mixture
of Fait and flew; let it remain on, in
a di; pleee for a day or two, then
brush
EDuckpoN
OF OFFICERS
SEVERE TRAINING AT BRITISH •
MILITARY COLLEGES.
'
Cadets Are Forced to do Eighteen
Months Work in Six
ilionths.
Training of cadets at Sandhurst
and Woolwich, is quite a different
matter from what is was in times of
peace. In pre-war days the shortest
time cadets spent before getting com-
missions was eighteen months. Now
the minimum is six months. And even
this period may be abbreviated if the
great army in the field calls for offi-
cers in a hurry. There are no vaca-
tions for cadets or instructor ---noth-
ing but hustle, hustle, hustle.
As between the Royal Military Col-
lege at Sandhurst and the Royal Mili-
tary Academy at Woolwich, virtually
the only difference is that at the latter
establishment the engineers and artil-
lery are more thoroughly grounded in
the science appertaining to their par-
ticular branches of the service.
At Sandhurst, which, by the way, is
an exceptionally gloomy barrack -like
building, situated in exceptionally
pleasant surroundings at Cumberley,
Surrey, there are usually several hun-
dred cadets, and they are organized in
companies on the same basis as a bat-
talion of infantry.
Punishments for Cadets,
ST IMPORTANT ITEM
yon' GROCERY OR DE
5ffTHAT YO JGET 1T
COSTS
FQ� �]N[�O� •MORE THAN THE
O
cadet to lose places in the list of suc-
cessful candidates for commissions
are the heaviest punishments for min-
or offences. Removal from the col-
lege is a punishment reserved foi
more serious offences, but a cadet may
be "removed" for other than disciplin-
ary offences for any of the following
reasons: First,moral or physical un-
fitness; second, unsatisfactory pro-
gress in his studies or physical exer-
cises, and, third, if reported by the
commandant as not likely to become
an efficient officer.
Expulsion is the gravest punish-
ment that may be inflicted, and is, na-
turally, inflicted only in extreme
eases. The name of an expelled cadet
is recorded at the War Office and is
made known to the First Lord of the
Admiralty, the Secretary of State for
India and the Civil Service Commis-
sioners, in order to prevent the ex-
pelled youth from subsequently enter-
ieg the naval or military service or
home, colonial or Indian civil service.
Medals Are Granted.
To take some .•P the disciplinary
and routih.e work oft the shoulders of
the company comnionders, who are
also instructors, promotion to non-
commissioned rank is granted to a
member of cadets in each. company,
and one cadet is given the rank of un-
der -officer. The latter acts as a sub-
altern to his company commander and
asedets him greatly in maintaining
the general tone of the company. The
under -officer's job is much sought af-
ter, because it carries with it a good
many little privileges, as well as an
accession of dignity.
In order to encourage industry in
study a medal is granted to each of
the two best civalified cadets of each
half -yearly batch, while a sword is be-
stow ed on the cadet considered to be
the best qualified cadet of the year.
The principal subjects in which
practical as well as theoretical in-
struction h imparted to cadets at the
college are military field work (forti-
fications, bridge building, demolitions,
etc.), tactics and typography (sketch-
ing, map reading and making, etc.)..
In addition, drill, riding and gymnas-
tics are also taught.
The theoretical instruction is given
to the cadets in the "hall of study,"
as the schoolroom is termed. Practi-
cal demonstrations of all matters that
are dealt with theoretically are given
in another place.
It is not, of course, all discipline
and work at the college, for every
sort of healthy sport and recreation
is encouraged, and, as a matter of
fact, enforced to a certain extent.
Anything, however, in the shape of
gambling or extravagance is very
sternly discountenanced. The rules
in this respect might, indeed, be said
to verge on the sanctimonious, so
very stringent are they.
Rules Are Strict.
At one time the cadets used to be
a favorite mark for racing tipsters
and the money lender fraternity's al-
luring circulars, but are not so any
onger. The reason they have ceased
to be so is because a cadet who now
receives such circulars is under strict
injunction to report the fact, and i11
results thereby ensue to the tempters.
Extravagance also at one time held
a very gay reign at the college, but
was banished because of its bad moral
effects on the wealthy lads and be-
cause it made the positions of the
poorer cadets so embarrassing. Now
no cadet is allowed to even incur a
messing bill (over end above the or-
dinary charges of seventy-five cents
a day., which the Government pays)
of more than $15 a month, including
beer and wine, on which he may not
spend a greater sum than twenty-five
cents a day, without the sanction of
his company officer. This sanction is
given only on special occasions, such
Specially selected officers of the
regular army act as company com-
manders. They have the power of in-
flicting certain punishments on the
cadets for breaches of discipline, but
as the cadets are deemed to be gentle-
men and are designed for a career the
primary duty of which is to lead men,
the company commanders are expect-
ed to maintain discipline among them
by gaining their esteem and respect
rather than by punitive measures.
Rustication and the sentencing of a
Slightly on the Large Side.
The Recruit : "Sergeasit;"would you mind _changit}.' this pair o' boots
for .hne ? They're too big, (Apologetically) T think what you was loolin':
at ou the paper was my age, not the size et any feet.", -•--London Opinion.
as for the purpose of entertaining a
guest.
Ilorses, ponies and dogs are not al-
lowed to be kept by the cadets. Nor
are the embryo officers, much as
sport is encouraged among them, per-
mitted to ride at race meetings, play
polo or hunt the game on the estate.
Afternoon tea with each other is
one "dissipation" which is allowed the
cadets, but nothing in the shape of in-
toxicating liquor is permitted to be
introduced into their rooms. Lights
in rooms have to be turned out at
10.80 p.m. except an Saturdays and
Sundays, when an extra hour's grace
is granted. Under -officers may, how-
ever, keep a light burning for an-
other hour.
1 We have lately been hearing rumors
from Paris that the period of the Di-
rectoire is likely to make itself felt
again in our dress. Although these
' rumors have not been confirmed from
• all sides, here and there a costume
appears highly suggestive of this per-
iod, so it will hardly be looking too
' far ahead to give it some considera-
tion. Period styles keep recurring.
every little while, and for some time
we have had no strain of the Direc-
toire in our dress, so there will be lit-
tle wonder if it should return very
soon. And there will be little regret,
too, for there is a certain dignity and
stateliness about the costume of this
period that makes it a favorite among
many women,
In the accompanying sketch is a
dress which shows the Directoire in-
fluence very markedly. This type of
dress strikes the eye at once as being
vert* distinct from other styles. At
first glance one might easily mistake
it for a coat op account of the large
collar rising high at the back of the
neck. the equally large revers and tho
double-breasted effect of the short, fit-
ted body. At this season of the year
a dress in coat effect is especially
desirable, and one of this type has
many charms. The long tunic part-
ed in front and attached to the rather
short -waisted body can be worn to ad-
vantage by the woman of average pro-
portions.
Tunics are quite fashionable this
season and there is a large variety of
different styles. A novelty seen very
7379
Reflecting the Directoire Style
recently was in the form of a long
tunic reaching to the hem of the skirt,
but it was placed only across the back
of the skirt, barely starting from the
hips. The dress in question was made
of soft navy blue silk and the tunic
was of very fine serge in a snatching
shade.
Collars, high in the back and open
in front, on the order of the one in.
the illustration, are very good style.
Even in separate collars to be worn
with dresses and suits, the style that
goes well up in the back and almost
touches the hair is one of the very
newest from Paris. Most collars con-
tinue to be very large, though some
small ones are seen.
A Skirt of Many Gores.
In the matter of separate skirts,
there ie..a.-striking novelty which has
miule a strong appeal to many women,
This is the fourteen -gored skirt, of
which an illustration is shown here.
Not even the number of gores has
deterred them from taking a fancy
to this skirt, the novelty and the effec-
tiveness of it having far outweighed
the task of making it. The most ef-
fective developments are in two ma-
terials, making the alternate gores of
the different maberials, Needless to
say, in this lies the chief beauty of
the skirt. One may use the same ma-
terial in two contrasting colors or
contrasting materials in the same
shade. These skirts are often made
in tnvo colors of serge, as black and
white, or brown and white; or they am
made in combinations of serge and
satin, broadcloth and velvet, or taf-
feta and serge. Taffeta ar corduroy
in two colors is very often employed
with good results also.
.As to Separate Blouses
The waists to go with separate
skirts and suits are, as a rule, very
simple. White and pale flesh -colored
blouses are still favored, though the
fashion of having the blouse match
in color the suit with which it is to
be worn i$ again coming in. For this
reason there are some dark blouses
seen. Satin and Georgette are com-
bined for waists that form part t.f the
'1307A:373
New Gored Skirt with Simple Waist
costume. The sleet es and upper part
of the waist are generally of Geor-
gette and the lower part which comes
nearest the skirt is of satin. Striped
satin is also used for waists combined
with Georgette or chiffon. A charm-
ing model for dressy wear was made
of blue and white striped satin with
white Georgette. It had a large
cape -collar,
These patterns may be obtained
from your local McCall Dealer or from
the McCall Co., 70 Bond Street, Tor-
onto, Ontario.
Japan's Factory Law.
Japan's new factory Iaw which be-
,• came effective September 1st affords
food for thought. By its provisions
a ten-year period is established dur-
• ing whch an employe may be worked
13 to 14 hours a day. There are 40,-
000 children between 12 and 14 years
of age and more than 100,000 children
between 14 and 16 who work in Jap-
anese factories. A skilled workman
receives about 40 cents a day and the
scale runs down to a few pennies to
young children, Japan has just in-
stit.)ted a new freight line in which
to transport her products to foreign
markets. This is the sort of com-
petition which is preparing after the
war sets world trade channels open.
TO END CATARRHAL
DEAFNESS AND "HEAD'
NOISES
If you have Catarrhal Dearness
or: head noises go to your drug-
gist and get 1 ounce of Parmint
(double strength), and add to it
pint of hot water and 4 ounces of
granulated sugar. Take 1 table-
spoonful /our tirnea a day.
This will . often bring Quick re-
lief from the distressing head
noises. Clogged nostrils should
open, breathing' become easy and
the mucus stop dropping into
the throat. T.t is easy to prepare,
costs little and is pleasant to
take. Any one . who has Catar-
rhal Deafness or head,noises
should give this prescrition a
trie.I,
4