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HomeMy WebLinkAboutZurich Herald, 1915-10-22, Page 7• About the Household Selected Recipes. Savory Roly-Poly Pudding.—Make a plaid suet crust with three-quarters of a pound of -flour and a quarter of a pound of suet, finely minced; roll it out rather thin and cover it, first with a layer of finely sliced or minced raw potato, on this put a layer of finely chopped meat of any kind, with a very small .quantity of minced.onion and a seasoning of salt and pepper. Wet the edge all round, roll up, tie in a scalded and floured cloth, and boil for two hours. Yorkshire Tart.—Line battengbattenof deep baking dish with pastry, and spread on it one layer of preserved peaches or peach jam, mixed with. a little preserved ginger cut into small pieces. Weigh two eggs, take their weight in sugar, in butter and in flour, cream butter and sugar, addi+the eggs, whipped light, and put in flour, mixed with one-half teaspoon baking pow- der. Pour this mixture over pre- serves in dish, and bake good brown A few minutes before taking tart from oven rut. top of paste with but- ter or with raw egg. Butter Balls.—Select young fresh green peas, and, after podding them put . to boil in the usual way. Sift into a bowl a cup of flour, a pinch of salt and a -pinch of baking powder; rub into this one tablespoonful of butter, mix with cold water as for dumplings; break the dough into bits and rub into tiny balls between well - floured hands. Flour the balls again lightly, and when the peas are tender and still boiling drop the butter balls among them. Boil a few minutes, cover and serve. Fish Balls.—Take half a pound of cooked fish, free it from skin and bones, and then chop fine. Have six potatoes nicely boiled and mashed, mix the fish with these, add a little melted butter, some beaten egg, a teaspoonful of ,anchovy sauce and a teaspoonful of finely chopped pars- ley, with pepper and salt to season. The mixture should be of a workable consistency, and it is then made into balls with floured hands, brushed with egg, and tossed in fine breadcrumbs. The balls are then fried in deep smok- ing fat until of a pretty golden color, and when drained served hot and piled on a hot ashet on which a doily has been placed. To Prepare Cauliflower.—Prepare cauliflower as for boiled cauliflower and steam. until soft. Separate in pieces and pour over the following sauce. Mix one and one-half tea- spoonful ea spoonful of mustard, one -- and one- quarter 'teaspoonful salt, one tea- spoonful of powdered sugar, one and one-quarter teaspoonful of paprika. Add yolks of three eggs lightly beat- en, one-fourth cupful olive oil and one- half cupful vinegar. Cook over hot water until mixture thickens. Re- move from fire and add two table- spoonfuls butter cooked with one tea- spoonful finely -chopped parsley. Old-fashioned Ginger Bread.—Sift one teaspoonful of baking powder and half a teaspoonful of salt twice, with two cupfuls of flour. Stir to a cream, half a cupful of butter, the same of sugar and the .same of mo- lasses. Warm the mixture slightly and beat light before adding a well - whipped egg, a half teaspoonful of ginger. Dissolve half a teaspoonful of baking• soda in a tablespoonful of hot water; stir this into half a cup- ful of sweet milk; -lastly, stir in the flour, beat hard for one minute, and bake in'two shallow pans, well but- tered or in pate pans. Banana Cream Pie.—Two cups milk, three eggs, three-fourths cup granu- lated sugar, one-fourth cup corn .starch, one-fourth teaspoon salt van- illa, two bananas, three tablespoons powdered sugar and pastry. Scald milk and stir into sugar, cornstarch and salt well mixed. When smooth and thick cool a little and stir in one whole egg and two egg yolks beaten together slightly. Flavor with one- half teaspoon vanilla and pour into plate linede with pastry. Oven should be hot at first, then moderated to'pre- vent boiling. When pie is done slice peeled bananas (after carefully re- moving bitter threads) over top, cover with meringue of egg whites, powdered sugar and one-fourth tea- spoon of vanilla and bake ten min- utes in slow oven. PolivalimmannilimainaMarlt Salt added to snow makes the mix- ture much colder, Salt and water, warm, will stop chilblains from itching. Salt thrown on a fire will extinguish a burning chimney. Salt and lukewarm water is an ex- cellent lotion for styes. Salt and warm water is an emetic in cases of poisoning. Salt mixed in cold water will re- move bloodstains from linen. Salt sprinkled on a range will ab- sorb all grease splutterings. Salt, warmed, and rubbed on a soil- ed light coat, will dean it. Salt added to the rinsing water prevents clothes from freezing. Salt placed under baiting -tins in an oven prevents their burning. Salt stops neuralgia if sniffed into the nostril on the affected side. 'Salt will quickly clean a discolored bath or enamelled utensils. Salt—a lump of—placed in the sink • will keep the drain wholesome. Salt placed first in the frying -pan prevents grease from spluttering. Salt and water rubbed into the scalp is good for falling hair after illness. P Salt and water removes the lime in new curtains, and makes washing easier. Salt and water cleans all crockery more easily and better than plain wa- ter. Salt—a tiny pinch—added to the s thein whites of eggs make froth more quickly. fire once a Salt, thrown on the day, of so prevents the accumulationof in the flues. to a pint Salt—a teaspoonful of into weak warm water—rubbed i ankles strengthens them. potatoes when near- ly and Salt added to potat ear- ly done ensures flouriness pre- vents them going to pieces. Salt sprinkled•over fore he colors sweeping preserves t and keeps away moths. inkstain o Salt rubbed on to ann a deal table, after the ped, removes the mark. Salt thrown on fallen soot prevents the carpet marking, and enables the soot to be swept up cleanly. Salt sniffed into the nose in the early morning, and the mouth then washed out with warm water, cures catarrh. Salt and water will prevent the red borders in towels, etc., from running if the towels are steeped in it for twenty-four hours. What Salt Will Do. Salt will revive a dying fire. Salt wall remove stains on marble. Salt—coarse—is a good cleanser of irons. Salt in water or other fluid retards the boiling. Salt mixed with soda is a remedy for bee stings. Salt and water makes an excellent throat gargle, Salt and hot water . will thaw a frozen drain -pipe. Salt will remove tea stains from de- licate china cups. Salt spread in blackbeetle haunts will kill the pests. f carpets be spot is dam HOW :SANDSTONES DIFFER. Unlike in Composition Are Our Sands .of Which They Are Composed. Decomposed rock can be solidified again either by applying great pres- sure or by injecting cement, or by doing both. Thus 'sands are formed into sandstones, clays become shales, and calcareous deposits yield lime- stone. Aside from their cementing materials, sandstones differ in compo- sition exactly as did the sands of which they are composed. Sandstone may be nearly pure quartz, or quartz and feldspar, or quartz, feldspar, and mica, and it may vary in texture from the fine to the coarse. Some sand- stone is so coarse that it will hold six quarts -of water to the cubic foot, and underground deposits of such sandstone form excellent reservoirs, which may yield a neyer-failing sup- ply of water. An arkose sandstone froth the quicksilver region . of Cali- fornia, made up of granite detritus, was found to contain quartz, ortho- clase,. obligoclase, biotite, muscovite, hornblende, titanite, rutile, tourma- 'line and apatite. In short, all the rock -forming minerals that can in any way survive the destruction or grind- ing up of a rock may be found in sands, and therefore, in sandstones. Off and On, Oftener Off. The general was inspecting a regi- ment the colonel of which was a very bad horseman. The battalion, says The Tatler, was formed up in quarter column, and as the commanding offi- cer gave the order, "Advance in col- umn!" the band struck up the regi- mental march, with the result that the colonel's horse plunged and kick- ed furiously, and he was very nearly unseated. As the leading company was near- ing the saluting base, the captain glanced round to see if his men were marching well, and was horrified 'to see the whole of the front two ranks bunched up in the middle and every man watching eagerly the command- ing officer's efforts to retain his seat. "Ease off, there!" he shouted an- grily. n-grily. "No, 'e ain't," cried a recruit, "but 'e soon will be!" +P— "He offers me a platonic affection." "Well, take it. A platonic affection often leads to the real thing," (THE ALLIED ARMIES ARE WELL FED THE PRINCIPAL FOODS ARE MEAT AND BREAD. British Forces Are the Best .Fed Ever Placed in the Field. . No branch of the non-combatant services of the British army has won greater praise from soldiers at the front or more admiration from the public at home than has the Artily Service Corps. It is only owing to the untiring efforts of this little army of provision merchants that the Bri- tish forces have gained their reputa- tion as the best -fed army that has ever been placed in the field. The knowledge of this splendid pro- visioning of the army has uncon- sciously given rise to the theory that the soldiers of the other Allies are comparatively more or less insuffi ciently supplied with ammunition for the inner man. These impressions, however, are en- tirely erroneous, and a comparison be- tween the official rations allowed to the soldiers of the allied nations will prove that the Frenchmen and the Russian are,. like the British soldier, among the best -fed fighters in history. In each of the 'allied armies—Bri- tish, rmies British, French, Russian and Belgian— the principal foods are meat and bread. A glance at the following fig- ures, which indicate the daily allow- ance of meat and bread to every man of the four armies, will show that the fare of the others compares very favorably with that of the British: Meat, Bread, lbs. lbs. British . 11/a 11/1 French 1 13t4 Russian ...... 2% Belgian 0ty, 1$ How Russians Are Fed. The Briton, it -will thus be seen, actually receives less bread than any of his comrades; but, on the other hand, his allowance of meat is con- siderably larger. In examining the .soldiers' menus more closely, that of the Russian may be taken first, since it is the - least known. In every case the allowances have been translated into English terms in order to make a comparison The Russian breakfasts later than anyof the allied .soldiers, , He does not receive his first ration until just before.8 o'clock. These are: Half an ounce of Tch'ai (tea), Three ounces of sugar, Three funt. (2% lbs.) Cherni Chieb (black bread). The tea and sugar have to last all day. The bread.is usually served out on alternate days, six funt, (a little less than six pounds) each time. For dinner, which generally takes place just before noon, each group of ten soldiers receives a large dish of "Borsht." This contains cabbage and potatoes mixed in various gravies. The ten men sit around the dish, each with a big wooden spoon, and all help themselves at once. After this comes the national dish "Kasha," a kind of porridge. This the men eat in the same fashion as "Borsht." "Kasha" is very cheap in Russia, and soldiers can have as much as they want. When this has been disposed of the meal finishes with an allowance of half a pound of meat per man. The meat is cooked with the `Borsht." , A CANADIAN TWILIGHT -MAY, 11.915. By . One Unfit. Peace ... peace , . , the peace of dusky shores And tremulous waters where dark shadows lie; The stillness of low sounds—the ripple's urge Along the keel, the distant thrush's call, The drip of oars; the .ca lm of dew -filled "air; The peace of after -glow; the golden peace Of the moon's finger laid 'across the flood. Yet, ah! how few brief fleeting moments since That same still finger lay at Langemarek, And touched • the silent dead, and wanly moved Across the, .murky fields and battle -lines Where late my country's bravest kept their faith. 0 heavenly beauty of our northern wild, I held it once the perfect death to die In such a scene, in such, an hour, and pass From glory unto glory Time, perhaps, May yet retrieve that vision -0h! but now, These quiet hills, oppress me: I am hedged As in that selfish Eden of the dawn (Wherein man fell to rise); and I have sucked The bitter fruit of knowledge, ' and am robbed Of my rose -decked contentment, when I hear, Tho' far, the clash of arms, the shouts, the groans— A world in torment dying to be saved. Oh God! the blood of Outram in these veins.. Cries shame upon the doom that dams it here In useless impotence, while the red torrent runs In glorious spate for Liberty and Right! Oh, to have died that day at Langemarck!: In one fierce moment to have paid it all— The debt of life to Earth, and Hell and Heaven! To have perished nobly in a noble cause! Untarnished, unpolluted, undismayed, By the dank world's corruption, to have passed, A flaming beacon -light to gods and men! For in the years to ..come it shall be told How these laid down their lives, not for their homes, Their orchards, fields, and cities. They were driven To slaughter by no tyrant's lust for power. Of their free manhood's choice they crossed the sea To save a stricken people from its foe: They died for Justice—Justice owes them this: "That what they died for be not overthrown." Peace . . . peace ... not thus may I find peace: Like a caged leopard chafing at its bars In ineffectual movement, this clogged spirit Must pad its life out, an unwilling drone, In safety and in comfort; at the best, Achieving patience in the gods' despite, And at the worst—somehow the debt is paid. —October Canadian Magazine. The third and last Russian meal is served about 6.30 in the evening and consists of more "Borsht," together with a quarter of a pound of meat. It often happens that the Russian soldier receives more bread than he needs, and the surplus he is allowed to sell in order to increase his •meagre pay, which, it may be interesting to add, amounts to 50 kopecs, about a 'shilling, a month. The Belgian Soldier is allowed nearly 1% pounds of bread per day. This is known as "pain gris," a mixture of white and black bread. His meals are: Breakfast, 6.30 a.m.—Bread; coffee, containing milk and sugar. As a gen- eral rule butter has not been served, though it is expected to be added to the rations in future, Dinner, 12 noon.—About 2 pints of soup ,to which plenty of salt is added; % of a pound of meat, which is boiled with the soup and afterward taken out and served separately; 21/ pounds of mashed potatoes, in which bacon and vegetables are mixed; sometimes pudding. . `'Supper, 6 p.m.—Two pounds of mashed potatoes, with other vege- tables, and bacon, which is added to make the vegetables a little fat. This mixture of vegetables and ba- con forms the principal food of the Belgians. Frequently the soldier, af- ter his morning coffee, gets no other beverage but water. Upon going in- to the trenches he is usually given a ration of condensed meat, equal in proportion to the daily ration. The daily allowance of the French soldier is somewhat similar to that of the Belgian. FOR GRAVES OF HEROES. No Crosses or Memorials May be Sent to Battlefront. The British War Office announces that no crosses or memorials to mark the graves of those who have died over sea can be accepted for transit. Durable wooden crosses, treated with creosote and legibly inscribed, are already in position on, or in pre- paration for, all known graves, and in addition all known graves are care- fully registered. Numbers of graves are well within range of hostile shell fire, which would as effectively de- stroy iron as wooden crosses. The former could not rapidly be replaced, whereas the latter could be re -erect- ed immediately approach were pos- sible. Further, many graves are in close proximity to the enemy and can only be approached at night; therefore the weight of the cross to be erected is an important factor. These reasons make it necessary that daring the war only the regula- tion wooden crosses should be erect- ed over graves. Weighing 7% lb. a cod lays nearly 7,000,000 eggs. WHEN THEY FOUGHT FOR COMMAND OF PERTHES !Clic above pictures are scents at Perthes which has again been the. scene of desperate 'lighting. The pie - tare at the right shows the ground fairly ploughed by shell and tittered with the branches of trees where the battle was fierce t. In tho picture at the left the soldier is standing over the graves of bravo French stretcher-bearers who wore killed while carrying the wounded. IFROM SUNSET COAS WHAT THE WESTERN PEOPLI ARE DOING. Progress of the Great West Tol Ina Few Poihted Paragraphs. Many Au etrfans are still employe at the mines at Roseland. Esquimalt will. not : employ singl men doing work for the municipalit during the war. Passengers on Vancouver are cars decreased over a million in Jul compared with 1914. South • America has ordered a bi lot of apples from British Columbi for Rio Janeiro sale, In the derailment of a C.P.R. e gine, Fireman M. McLennan crushed to death at Golden, The salary of P. E. Wilson,: forme ly of East Kootenay, as city solicit of Prince George is $600 a year. Mrs..Jetnima Boason, aged' 84, w came to British Columbia, via Cap Horn in 1$59, died in Vancouver. Vancouver Council decided not t give any portion of salary to civ; employes who volunteer for war. The Dominion Trust Compan $200,000 bond will be distribute among British Columbia creditor only. Speckled lake trout will be propose( for stocking the lakes in Revelstok National Park by the Government. John Findlay and W. R. Robert were suffocated in the tunnel bein made on the C.P.R. main line nea Near Creek. The day before his parents ' fro Hamilton arrived to visit him Prince Rupert, Frank Morgan died o heart failure. New Westminster refuses to com piete a re -survey of the city and th Government may force them to spend the money. Outside municipalities are protest- ing strongly at the charge of $123 per pupil levied for attendance at Victoria High School. The wives and mothers of soldiers and sailors of South Vancouver have formed an association to work for the boys at the front. A deputy of forty from Vancouver and Victoria asked Premier McBride not to interfere with the present li- quor laws of the province. The licenses of three Vancouver clubs have been cancelled for abuse of privileges, the Musicians', French- Canadian and the Burrard. Between 900 and 1,000' men are now engaged in the lumber . industry in the Cranbrook, B.C., district. In Vernon, B.C., this year, some potato patches will yield as high as 24 tons to the acre. The village of Frank, B.C., has contributed two out of three council- lors to the colors. The Okanagan, B.C., district is counting on an average price of $1.35 per box for its 320,000 boxes of ap- ples this year. Some of the Indian fishermen at Tabolah, B.C., made over $3,000 each on the season's salmon catch. At North Vancouver there was a net increase of 29 pupils in the public schools over last year. It is reported that good copper strikes have been made in the 'vicin- ity of Pott Lake, B.C. Charles Leroy, of North Vancouver, celebrated his 102nd birthday by walking nine blocks and digging his winter's supply of potatoes. Charles G. Shawcross, of Victoria, shot Wilfrid Butcher, on Nelson Is- land, in mistake for a deer, and a coroner's jury called it accidental. In the General Hospital at Vancou- ver an orderly was slashed across the wrist by a patient who had been act • - ing strangely. An artery was :sev- ered. PLAN "BOOK OF GRATITUDE." Refugees in London. to Print. Their . Thanks to Britain. Among the thousands of refugees who have received Help and hospital- ity from the British Empire are many of Belgium's most distinguished' au- thors and artists, and their gratitude is finding spontaneous expression in ti volume of international interest which is now in preparation. This is en- titled "A Book of Belgium's Grati- tude" and is under the patronage of King Albert. Among the important subjects to be dealt with are the neutrality of Belgium and the British guarantee, the Belgian relief fund and the orga- nization of hospitality of this coun- try, the help given to the Belgian army and the work of repatriation, the support given by English art to Belgian art, the English bar as com- pared with the Belgian bar, the tri- butes paid by English poets and wri- tars to suffering Belgium, Belgian re- fugees in London and other cities, at the universities of 0:ford and Catn- bridge, in the country districts and in the factories. The book will berinte,i e 1? d X i French and English.