HomeMy WebLinkAboutZurich Herald, 1915-07-02, Page 2seittit).16AssibIt,
rII•14:A
CHERRY JELLY
rP,P71 a recipe of Charles Fran-
catelli, Chief Cook to Queelr
Victoria. Published in 1865.
• Clean 2 lbs. cherries and a
handof red currants, and
bruise stones and kernels in a
mortar ; place in small pre-
serving pan with lb. John
Redpath' s sugar loge and
Pint spring -water; boil on the
stove -fire about Ove mintrteS,
staking care to remove scum as
it rises ; pour Into a beaver
• Jelly -bag and filter in usual way.
Mix juice with two ounces
clarified isinglass. and pour
into Jars or mould.
Choice Fruit Deserves
EXTRA
GRANULATED
to preserve its luscious flavor for the winter days to come.
For over half a century- ,11 has been the favorite sugar in
Canada for preserving and jelly-making—and with good
reason. Because it is absolutely pure and always the same,
you can use it according to your recipes, year after year, with
full confidence in the results,
Fruit put up right, with Aga Extra Granul-
ated Sugar, will keep as long as you wish, and
when opened a month or a year hence will
delight you with its freshness• and flavor.
"Let sweeten it." ,
Get your supply of sugar in Original REDPATH
Packages, and thus be sure of the genuine --
Canada's favorite sugar, at its best.
Put up in 2 and 5 Ib. Sealed Cartons and in
10, 20 50 and 100 lb. Bags. 140
4'0 I CANADA SUGAR REFINING CO., LIMITED, MONTREAL.
fl
,r44.ZTNIt§,..StlfAV.V.$5:-W•tn,,,4,k4 ,,,,K11/211;pK,;',;',4".1, 617#1.4":14;*%, 7,00.1q0r4V.,/'
• 4.,tbi.'iAit '.1/11
About the
Household
The Canning Season.
The annual period of canning and
preserving is approaching. It is an
open question what fruits and vege-
tables can be put up at home with
economy. Now that tinned and glass-.
ed goods are so cheap and often so
•excellent many housewives find that
they waste both time and money.
Pineapples and oranges, for exam-
ple, are not worth while. Commercial
orange marmalades and tinned pine-
apple are good and inexpensive; and
considering the cost of the fruit, the
sugar and jars, and the value of
her time, the housewife who contin-
ues to preserve pineapples and make
orange marmalade is not an econ-;
omical person. The same is true of
many vegetables. On the other hand,
certain vegetables cannot be pur-
chased, well tinned, at a moderate
price. The best asparagus, put up,
in glass, is expensive in the marketl,
and if a family is fond of asparagus
the housewife will do well to can VT
herself in glass jars at a time when
it may be obtained at, the lowest
price.
Whole •preserved strawberries,:
small Iima beans, candied and pre-
served cherries, ehutnesrs, chili sauce
• andgrapefruit are among the more
experisive delicacies in • the market.'
These, if used in any quantity, it will
be profitable to put up • at home.
The simplest method of canning
fruit is to bring it to the boiling
point and then pack it quickly into
jars that • have been standing fori
fifty or sixty minutes in boiling wa-
• ter. Do not use too much sugar in
cooking the fruit, for this adds to
the expense and spoils the flavor.
Success in canning depends chiefly
'upon the perfect sealing of the jars:
If the fruit and the jars have been
thoroughly cleaned by boiling and
if the jars are sealed so that no air,
• can penetrate, the fruit or vegetables
should keep for years.
In jellying, if the jelly remains
liquid, do not boil it again with more
sugar„ but try adding • more fruit,
juice. It is probable that you have
already used too much sugar, and
the fruit juice will make the jelly'
• set.
Omelet Hints. •
Bete are some omelet items:
Omelets are difficult to make proper-'
ly, and only practice gives a cook the
knack of turning a perfect one. The
French cooks use no liquid in it, and
beat the eggs only enough to break
the yolks; this side of the Atlantic
the custom is to add water or milk,
arid many A merieati cooks beat the
, t
.0•111NMEIMMUIMIIIMINIMINIMAIMIA110•11100011M111111•1=
whites to a stiff froth and the yolks
to a foamy cream, and mix them to-
gether with a knife, just enouglr to
blend them.
Some cooks insist that water is
betterthan milk; some insist that
water toughens the omelet and others
insist that milk makes it heavy. So
the only way to learn to make an
omelet that is light, of firm texture,
substantial and yet in no way sug-
gestive of leather is to try recipe af-
ter° recipe and method after method
until perfection is attained.
•• It is easier to make 'several small
omelets than one large one. It is dif-
ficult to handle a large one and its
edges usually burn before the middle
part is done.
Experience alone tells the cook
when to turn an omelet. If turned
too soon it falls from its own weight.
Some cooks find it easier to slip it in
the oven as soon as it is set around
the edges—pan and all—until it puffs.
• Then they turn one-half on the other
half and send it to the table.
Remember that •a pan should be,
clean and smooth. Iron pans can be
rubbed with salt to polish off any, un-
eveness on the surface. The amount
of grease and the kind used are mat-
ters which each cook must determine
for herself. •
Hints for Busy Housekeepers.
A desert to be successful must be
attractive to the eye.
Beans and peas are too much alike
to be used at the same meal.
• Pearl tapioca makes a delicate and
excellent thickening for soups.
Don't use sooty pans and kettles in
cooking—they take -longer to heat.
Apple sauce should always be eat-
en to counterbalance sausage and
pork.
Prunes hidden in a tneringe, the
nieringe browned in the oven, make a
delicious dessert.
• After scrubbing thoroughly, make
a few slits in the skins of potatoes
that are to be baked.
Cornmen soap, rubbed on the hinges
of a creaking door, will do away with
the trouble.
The newest omelet pan is in two
parts, so that the omelet may be
flopped over and over. -,
Fasten a pincushion to the top of
the sewing machine arm, and whole
Minutes will be saved.
Add a pinch of borax to the rins-
ing water of handkerchiefs, if you
would have them a little Stiff.
Rills the mule of the ribs of the ine-
brelle with vaseline where they are
fastened. This prevents ruat.
Irons will heat more quickly and
••••••••••1•IMMO 10.••
stay hot longer if a Cake tin or other
cover is turned upside do'vvir over
The dessert that fails in,kes a,ppeal,
to the palate is a wasted 0.mpttpi.
desserts ate eaten for pleasure, not
hunger.
• A faded carpet can be brightened
and eleaned by rubbing with warm
water and ammonia, with a little bor-
ax in it,
Wet the kitchen stove while cold
with a cloth dipped in kerosene oil;
then apply •the blacking. The stove
will keep clean much longer.
Berms is the best hairbrush clean-
er. Add a teaspoonful of borax and
a tablespoonful of soda to the water
in which the hairbrush is to be wash-
ed.
A change the children will appre-
ciate is the baking of mincemeat in
tart shape. Simply line patty pans
with the pastry and then fill them;
covering the top.
When hot cloths are needed con-
stantly in time .of sickness keep a
colander full of them over a kettle
half full of boiling Water. Keep
the kettle covered on the back of
the range.
Make kitchen aprons with a flat
seam, stitched on both sides, so there
is no right or wrong, and time will
be saved both in washing and in
looking for the right side of the
apron.
It is an excellent idea to have a
guest chest in the • guestroom.It
-
should contain emergency things—a
nightgown, a • bath robe, slippers,
soap, wash cloths, even e brand new
toothbrush.
A tomato sandwich properly made
• is a delicious luncheon addition. Gut
firm, cold toniatoes in thin slices and
place each slice on a round of bread
and butter. On each tomato spread
a teaspoonful of minced celery and
mined sweet pepper mixed with
mayonnaise dressing. Top with a
• slice of buttered white bread.
Salted almonds made at home are
both better and cheaper than those
usually bought already prepared. To
make them, first shell them; and then
pour bubbling, boiling water on them.
Drain it off immediately, and pour
another bath of actively boiling water
on theni. Let them stand 80 seconds
and then drama again. Now remove
the loosened skins. In a shallow pan
pUt two or three tablespoimfuls of
Olive oil and a teaspoonful Of .801 and
put the almonds in this. Stir them
around until all are covered with oil.
Put them in a moderately hot oven
and brown them very carefully, shak-
ing them several times so that they
will brown evenly. ,When they are
golden 'brown turn them out on a
sheet of brown paper, to absorb the
oil.
tTinbrej.les were first used in Lon-
don by a person named Hallway,
in 1786.
The Cough of Old Age.
A very obstinate (and yet non-
serious) form •of cough is that cm -
Anon in middle and later life; and
caused by elongation. of the uvula—
the little protuberance hanging down-
warde at the border of the soft pal-
ate, 'Sometimes this cough is very
troublesome indeed, and necessitates
a slight operation; when the doctor
nips off the extra bit with his scis-
sors. The condition may be recog-
nized by absence of trouble when you
are in an erect position; only coming
oti when the patient lies down and
the lengthened uvula then tickles the
back of the pharynx. Avoidance of
heated rooms is a prime condition of
lessening or doing away with the
troublev
Then you have the short, dry, hard
"bark" of pneumonia, acute inflamma-
tion of the lungs, when the sooner
you call in an experienced doctor the
better. Pleurisy, heart disease, zy-
motic fevers of,almos,t any kind, mis-
cellaneous affections of the thoracic
organs, fall within the same cate-
gory. The cough does not result from
a local throat condition, as from irri-
tation ofthe pneumo -gastric or va-
gus nerve; but is symptomatic of a
more or less grave general bodily
condition, which admits of no ama-
teurish tampering.—A Physician.
Health Notes.
To help to .purify the air of a sick
room place a bowl of clean water in
the room and change it every day.
A paste of common baking soda'
and water spread on a burn will stop
the pain and inflammation almost im-
mediately.
Here are some. remedies for -nose-
bleeding—Keep the head .elevated
and cool; warm the feet and hands
by plunging in hot water; apply ice
Over the nose. Wet the end of a
handkerchief with vinegar and in-
troduce intothe nose. If the bleed-
ing is severe, a profuse flew of, blood;
send for a physician at once.
There ,is /welling better for a poor
complexion than plenty of wholesome
vegetables, such as onions, lettuce,
celery and: carrots and fruits, espe-
cially 'apples, grapes and oranges.
Bananas and fruit of small seeds are
not so healthful and are generally
constipating.
Anything that will set the blood
into active circulation is good for a
cold Bathe the feet in hot .water,
and drink hot water or hot
lemonade, on going to bed; take
a salt water sponge bath and re -
Main in a warm room. Bathe the
face in very hot water every five min-
utes for an hour or so.
Abstinence from food for a short
period is a very excellent method of
treatment for dyApepsia and kindred
digestive disturbances. A raging sick
headache disappears after giving the
stomach a rest—by omitting to eat
only .one or two meals. It is common
knowledge that a. day or two of starv-
ing every two or three months en-
ables one to do better work—more
mental and physical work can be ac-
complished without fatigue. It is ad-
visable, however, when on a hunger
strike to drink' water. Copious liba-
tions of hot water, several quarts
during the waking hours, will contri-
bute to the feeling of well-being. The
water may be taken a tumblerfid or
more every how or two. Those per-
sons who eat at irregular hours and
partake of foods poorly cooked or of
such a composition as to cause indi-
gestion, will find the mild form of
starving for 24 hours or longer a
practice worthy of trial, for the re-
sulting after effects of the experiment
will be gratifying. The rest (when
one is on a hunger strike) given the
digestive apparatus strengthens it
and thus aids in conserving the
health. A general feeling of rejuven-
ation invariably follows a few days'
fasting.
Always Something Doing.
"There hasn't been a change on
this bill of fare in 20 years," growl-
ed the grizzled patron. "Have you
restaurant men •no ingenuity?"
"Guess we have as much as the
next fellow."
"Then, why don't you get up a
new dish occasionally? The corner
druggist has a new kickshaw at the
soda fountain every time you amble
up to it."
ICE CREAM
15 A FOOD
A VALUABLE food if it's pure. City Dairy Ice
Cream is made of the purest ingredients, in a
new sanitary building. We ship thousands of
gallons to all parts of Ontario. The size of our
business enables us to employ experts and the most
up-to.date methods and equipment.
Keen business men reduce their meat diet dur-
ing the summer and consume more foods such as
Ice Cream. Everybody can do so with benefit to
their health.
Tor sale by discriminating shopkeepers everywhere
TOR
We want an Agent in every town.
. .
Look
for
the Sign.
. . ,
NOTED BRITISH RFI
KNT
WESTMINSTERS HAVE ALWAYS
BEEN A ROYAL FAVORITE.
Ras a Long History and Sent Many
Men to Serve Flag of
Empire.
Since last October the firet battalion
of the Queen's Westminsters (Terri-
torial) Regiment has been fighting
shoulder to shoulder with the regular
troops in Flanders. Recently the
"Queens" were mentioned in despatch-
es by Sir John French for "their con-
duct and bearing under fire, and the
efficient manner in which they carried
out the various duties assigned to
them."
So far back as did year 1'779 the
London and Westminster Light Horse
Volunteers were raised when the
French fleet was off the English coast.
The Queen's Westminsters are the
successors of the Napoleonic corps,
and they possess a royal standard and
two ancient 6 -pounder guns presented
to the original Westminster Volun-
teers by King George III.
Honored by Great Queen.
Queen Victoria honored the regi-
ment with the title of "The Queen's
Rifle Volunteers," and on her 74th
birthday she reviewed the corps. On
that occasion 601 veterans, many over
50 years of age, again took their
places in the ranks to honor their
Queen.
During the South African War the
"Queen's" supplied nearly 300 men to
the Imperial forces, and at the con-
clusion of hostilities it received from
King Edward VII. the grant of the
war honor,."South Africa, 1900-1902."
The "Queen's" have always been a
faverite regiment of royalty. They
have formed guards of honor to Queen
Victoria, King EdWard VII., and King
George V. When the Kaiser was stay -
in England in 1891 he expressed
to the Duke of Cambridge a desire to
inspect a typical volunteer force. The
Queen's Westminsters were chosen,
and they paraded before the Emperor
at Buckingham Palace. In token of
the occasion he presented to the regi-
ment his portrait specially executed
by the court painter.
Always Good Shots.
Excellent rifle shooting has always
been identified with the "Queen's."
The regiment can boast a Queen's
prizennin in. Sergt. G. E. Fulton,,who
carried it off in 1888, and a King's
prizeman in his son, Lance -Corporal
A. G. Fulton, who 'GM the trophy two,
years ago. On one occasion the Terri-
torial regiment sent a shooting team
to America to represent the mother-
land.
An interesting feature of the
Queen's Westminsters is the number
of London business houses who have
raised their own companies or strong
detachments for inclusion in the regi-
ment. Shoolbred's, Trollope's, Broad -
wood's, and W. H. Smith's have each
supplied companies for the "Queen's."
Many famous men have been connect-
ed with the Kestminster regimet,
either as rankers, organizers, or com-
manders. They include the Dukes of
Bedford, Buccleuch, and Northumber-
land, the names of two Lord Chancel-
lors—Chelmsford and Hatherley—Sir
Frank Lescelles, and 'Admirals Coch-
rane, Pelram, and Seymour. Lieut.
Asquith, the Prime Minister's son, is
serving in the third battalion of the
regiment.
Don't Lick Envelopes.
The practice of licking gummed
e'nvelope flaps is as widespread as it
is injurious. The same remark ap-
plies to the ordinary postage -stamp.
Perhaps it will startle you to learn
that the gum used on postage -stamps
and envelopes is obtained from any
old refuse, such as bones and hoofs of
dead animals, which may have been,
in all probability, diseased.
These essential articles of business
life are manufactured from all man-
ner of rags, and, after being fashion-
ed anew, are handled by many condi-
tions of people.
Fortunately, the practice of stamp-.
licking has Iroved. , fatal in few in-
stances, but that does not necessarily
minimize the danger.
Thorough as the sterilizing process
is in the manufacture of these arti-
cles, there is no doubt that many
germs are not exterminated. A good
plan is to moisten the finger, and rub
this along the gummed portion.
Children especially seem to be liable
to the sticking of pencils, pens, etc.
This should be as much discouraged as
the lickingof
No Trouble At All.
Mrs. X.—Do,,,you have any trouble
in getting Y.—Oh,
?
Mrs.
o I've
got as many
as ten in ono month.
The Usual Fate.
"I suppose the seeds you planted
are"Yeesindeed. m, ingeue.
up fast?"
Almost as fast as
our neighbor's chickens can work."
A;