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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. { AAAAAAAMMAAAAAAW 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.