HomeMy WebLinkAboutExeter Advocate, 1905-06-15, Page 7*SAVA! Iltailttttltt ltff� 1 a smolt piece oft and put a match to
it, if it is all wool it will only AAAAAAAAAAAAAAAAAANAAA
singe, LUL if ceeLtc►t is there it will
hoflareup.
A 'There is no nicer spring break-
fast than a sliced green pepper cut
very 'email and cooked for ten niin-
Hse House ores wait two iii.,..,.,.. and sliced to -
awl uw•; la a lit 11c butter; add four
eggs lightly bcuten and stir as for
_ a scramble.
Ii►!310**1fi►il►l►l►ii3il►i/i ' When tho handles of steel knives
and forks conic off they can bo easily
mended with resin. four a little
powdered resin into the cavity in
tho handle. !teat the part of the
handle until it is red hot. and thrust
into the handle. it trill become firm-
ly fixed by the resin when it. be-
comes cool. Protect the blade from
the heat.
1)ou't use boron and rosewatcr to
romovo tan and freckles without
putting on a little cold create after-
wards, for borax wakes the skin
dry.
To remove old putty and paint,
Wako a paste with soft soap and a
solution of caustic soda, or with
slaked litho and pearlash. lay it on
- Young !leets.—'file beets should be with a piece of rag or a brush, and
about the size of hickory nuts. I f leave it for several hours, when it
will be found that the paint or putty
may be easily removed.
III•:GARBING III,ANKE'l'S.
Blankets aro a difficulty to many
people. mostly because they cannot
snake up their minds as to how
often they should be washed, nor
•
About t
'1'1•:STI..:1) 1ti: &i i:S.
Baked Iteets.—Wash thoroughly
some good -sired beets, being careful
not to break the skin, and do not
triol the tops oil very close. Bake
until when pinched they aro soft all
the way through. About one and a
half to two hours is required for
medium sized beets. Ito not pierce
with a fork, as the juke will !coil
out. %then baked, peel (the skin is
loose from the meat, and readily
comes Off), slice, and season with
salt and popper and butter. Meets
prepared this way retain the sweet-
ness which is lost, to a great extent,
in boiling.
any of the outer leaves are ragged
or rusty, remove them, keeping those
that aro tender and whole, {lash
well, taking care not to break the
skin of the beet -root, and cook in
boiling water, slightly salted, until
tender. Cut off the leaves close to
the roots, chain in a colander, and
-chop fine, seasoning with butter, how they should bo treated. In
.salt, pepper, and lemon juice. set many houses they aro only washed
in a saucepan of boiling water, to once n year; but somehow this does
get very hot, while you scrape and seem rather too rare a proeeediug.
trim• the beets. When the leaven aro On the other hand; it is really not
dished, hay the red lx•etlets about necessary to have thous washed :Wore
then, as a garnish. than twice a year; but they must
-` Strawberry J)utuplings.—Roti out have proper cute in the interval in
a layer of creast of tartar bis;: nit the shape of airing, shaking, etc. A
dough very thin; butter and s: r .ad washing -machine is very good for
very thickly with ripe strawberries the purpose, especially as they should
which have been rolled in sugar; never be rubbed by the hand. Tho
then roll the dough up, pinch the water should be Duly lukewarm, and
edges tightly together and st-.ant 0. little soap well lathered in the
for three quarters of an hour. When water is all (hut will be required.
-done, servo immediately, cutting Wring the blankets very dry through
•slices from the 00(1, jelly -roll fash- n wringer, shake them out, and wash
ion. An egg sauce or whipped cream
is delicious with this desert.
I'ineapp!a Custard—Make smooth
'threo tablespoonfuls of flour with
ono of butter and stir into a quart
of boiling milk. Have ready the
beaten yolks of eight eggs, add to
them two-thirds of a cup of sugar
-and turn Into the milk, stirring con-
stantly for three minutes, add, when
•cold, a cupful of chopped pineapple
-and four tablespoonfuls of lemon
juice. Cover with a meringue of the
whites Of the eggs and four dessert
spoonfuls of powdered sugar. Ilrown
lightly in the oven.
Fruit Jelly—Moak one box of gele-
tine one hour in ono pint. of cold
again in the same way, wringing
each time, until they are quite clean.
1)o not rinse them, but pull then*
into shape and hang them out in
the sun, which is a great help to
preserving it good color.
THE MIKADO'S PRECEPTS.
Emperor of Japan Issued Them
to His Army.
On the walls of tho barracks, on
the sides of the tents, at the foot
of every Japanese soldier's cot
hangs a printed copy of seven moral
precepts. The b:ntperor of Japan Is
-water; when soaked, pour on one sup!:osed to be the author. At any
int of boiling water, than put rate, he, as geuotal-In-chief, issued
in a quart of fruit, Pineapplos, then* to his army. 'lite last. thing
-canned strawberries or raspberries, the soldier sees on retiring, the first
or other fruits may be used. Add thing to greet 1119 eyca w•ht n he
one-half cep of sugar and one tea- awakes, are these precepts.
spoonful of lemon, then pour in Every morning nfier roll -call an of -
mould to harden. Servo with whip- (icer of each company reads the pro-
pel cream.
Veal Curry.—Veal is one of the cepts to his men. 'Then he !natio.;
meats exiperiully adapted for cur-
ries. Here is an admirable recipe,
recommended at the New i iigland
School of Cookery: A slice of veal
half nn inch thick, weighing a pound
anti n half, is cooked quickly in a
frying pan without any butter. The
surface should be quickly seared.
Take out of the pan and cut in pieces
about an inch and a half square.
Iklake the curry muco as follows:—
Fry two sliced onions in halt a cup-
ful of butter, take out the onions
and ndd to the butter the meat, half
a t:.bl:spoonful of curry powder,
and boiling water to cover. Cook
slowly until the meat. is tender.
'Thicken when done with flour stirred
into cold water and season with tiro of the seven precepts, !fere
salt, cayenne and a squi•u,•.e of lemon they are, as 1ran1lat(.I by Baron
juice. Servo with a border of boiled Kaneko from tho Mikado's edict:
rice. "'1'o bo sincere tend Loyal and guard
against tint rut hilliness,
"To respect superiors, keep true
to comrades and guard against law-
leastrest and insolence.
"To obey the command of super-
iors, irrespective of its nature, and
n:ver 10 resist or disregard it.
"To trite bravery and courage and
be diligent in the performance of
duties. and guard ttgainst cowardice
and tiacidity.
'ere boast not. of brutal courage,
97)( neither qunrr.•l with nor insult
others., which will incite general hat-
red.
'"I'n cultivate virtue and practias
frugality, and guard against extra-
vagance an 1 effeminacy.
'' to prize reputation and honor.
and guard against vulgarity and
greed."
MACHINE -FED TURKEYS.
English Breeders Have Peculiar
Way of Fattening There.
In England turkeys are generally
sold according to tho rule of wcialit
per pound, price per pound. That is
to any. if a bird weighs WI pounds,
it is sold nt 'hl cents per pound; if
its weight is 1.1 pounds, nt 28 cent.,
per pound. and so on.
Naturnlly, all breeders endeavor to
make their turkeys ns plump and
heavy as possible before sendieg
theta to market. Systema of fatten-
ing are .•stensively carried oil ninon;
poultry farmers, turkeys being put
Into pens and fattened for a period
varying from three to ten weeks,
either by hand or with machines.
The machine mostly used for this
purpose consists of a liras+ no»b>--
which is inserted in the mouth of
the bind—attached to a piece of
India rubber tubing, and connected
with a cylinder.
in this cylinder is a supply of
liquid food, node of buckwheat or
some other weal, milk, and n little
fat, and it is as armored that when
a pedal 19 presse d by the foot a
portion of the food, verYing error!
bag to the ataae of fattening—f, r it
ia—lnrrenaial in quantity each day
until the process Is completed—is Ice
Jested thele:eh the tube and no/.1,
into the bird's crop.
tho ttu•n recite them in concert, and
afterward calls upon individual sol-
diers to repeat them.
In barracks the ofhccrs drill the
men in the knowledge of the precepts,
and explain theta to det.ait, illustrat-
ing th••ir explanations with exnmplea
drawn froth history. 1)eeda of Wash-
ington, Alexander, Caesar, Napoleon,
Grant and other famous commanders
aro related, that the soldiers utay
know the precepts In practical ap-
plication as well as in theory,
Baron Kaneko, a Japanese states-
man who recently visited this coun-
try on a confidential min+ion, it -
serts that the personal valor of the
Jai anew soldiers is One to the prtte-
IN CHOOSING iBANANAS,
Look at the thick end of the bunch
in which they hang. 1f it bo black
the fruit will ripen too fast and rot.
If the branch he green the hannnas
will ripen slowly and lusciously and
be of 0 good flavor. If all the stem
be green the bananas will keep n long
tune, but if half or three-fourths of
rho stent bo black it shows that Its
time is shortening.
t.i'he biggest and handsoniast
anche:s may look well to Ignorant
purchasers, but the smaller are tho
juciest and bort, the tiny "lig," ban-
ana being the best of all. The rind
should be thin. and there should bo
no ridges or corners to it; the larger
the ridges the coarser the fruit.
All bananas contain starch while
guru, which upon ripening change!'
into sugar. 'They are therefore beat
while turning yellow but still streak-
ed with green.
Cabinet. Pudding with Bananas.—
Bolter a quart mold and dispose in
it n layer of sponge cake, cut in
thin silo's, and over this arrange a
layer of sliced homilies. Continue in
this way until the mold is tilled.
Mat three eggs, add one -boli cup of
sugar, and pour in gradually one
pint of milk, either hot or cold. ,add
a few grains salt and turn into the
"old. The cake will absorb all the
' liquid by allowing it to stand n few
seconds. ('over the mold and let
stea►u, or set In a pan of hot water
in the oven, until they custard is sot
and the pudding 1s rima. Serve hot
with hard or currant jelly sauce.
Croquettay.—Iletnove the skin and
coarse threads from the bananas and
trim the pulp of each to simulate a
cylindrical shaped croquette. (toll
in an egg, beaten with one table-
spoon of cold water, and then in
sifted bread crumbs, se•cu;onel with
salt and pepper. and fry about a
%Ki,ute and 0 half in hot deep fat.
y.:`nen on Raft paper. Serve on the
plotter with roast lamb.
HINTS '1Y) 11O1,7'tl;K EFI'llIts.
iL Is not generally known that
eggs coveted with boiling water and
allowed to stand for five minutes are
More nourishing Alla more easily di-
gtate•1 than eggs placed in boning
water and allowed to boil furiously
for three aril s half minntes.
in testing a bless if cloth to nor
N It Is • cotton n,,-'nrc,lf yu cut
—_.-4,-- animas
It Is easier to flet Ir to public tiro
than to stay there.
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e ar,t r
Separators are different. This Illustration shows some
differences= -note the low supply can and simple bowl—there are
others more important.
The " Uneeda " is easy to awash—easy to turn—oils itself
—skims cleanest of all.
A SWEEPING VICTORY
,r Any person in Canada is free to make 'tubular Separators with the exception of thte vte;t la iug
device, and practically free to make that provided it is not made like Sharples. Such is the sul►.;telllco of
the judgment rendered on Monday, the 8t11 inst., by Judge Burbidge, in Sharples vs. Ourselves. It is all
wo contended for and wo are perfect! satisfied.
Tho Shar )1es1leol)lo have lost ill this caseJ)ractically all they contended for, and their position 110W
in regard to their much vaunted patent is, to say tho least, extremely ridiculous.
Should the Sharples Company, or any of their a;ent.s, hake the claim that this statement i3 not
correct in itll points ask them to produce Judge Btn'hittgo's written judgment.
We will sell you for four cents a better steadying device than Sharples' and ono which Judge Bur -
b'1 I' judgment ll f' Sh 1 '
Il ge 111 11s,lul gTlnen let was 110 infringement on
al'p cs s patent,
National aA
PEMBROKE, ONT.