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HomeMy WebLinkAboutZurich Herald, 1916-07-07, Page 8bout t 'e louse Selected Recipes. Children like fruit drop cakes for 'their school lunches. Beat the yolks of four eggs until thick. Add the grated rind of• one-quarter of a lem- on and one teaspoonful of lemon juice and beat again; then work in gradual- ly one cupful of ground nut meats and one cupful of fine -chopped dates. When thoroughly beaten stir in the stiffly whipped whites of the eggs and two tablespoonfuls of whole wheat flour. Drop by small spoonfuls on flat greased pans and bake in a mod- erate oven. Peach Cream.—Two tablespoonfuls granulated gelatin, one-half cup cold. water, one-half cup boiling water, one pint crushed peaches (or apricots, if preferred), the whip from one pint of cream, one-half cup sugar, Soak gel- atin in cold water, dissolve in boiling water. Add fruit and sugar, stir until mixture begins to thicken. Cut and fold in the whip from the cream. Line a mold with halves of apricots or peaches, pour in cream mixture. Chill, garnish with beaten cream and halves of fruit. Pineapple Marmalade.—Two pineap- ples. one basket apricots, six large oranges, eight pounds sugar. Shred the pineapples, wash apricots, cut, into halves without removing skins; cut oranges into small pieces, care- fully removing rind and thin white slain. Put in preserving kettle pine- apples, apricots, oranges; add sugar; let simmer until fruit is clear and forms a jelly substance. When cold put into glass preserving jars. Unfermented Grape Juice.— Wash grapes and pick them from the stems. Mash the grapes and squeeze gently through cloth. Have sterilized bot- tles prepared. Into these put the juice, but do not fill quite to the top, then cover lightly. Place a cloth in- to the bottom of a kettle and fill about half full of water. Set bottles into the kettle and put on to boil. When the boiling point is reached remove the bottles and set them in cold. water (When placing the bottles put them into the water with a slanting posi- tion ost tion or they will break.) Repeat the process for three successive days, and thool ;yule„eeal. well. Mexican Relish.—Thirty-six green tomatoes (medium size), five large onions, five green peppers, one cup sugar, three cups vinegar, two table- spoons salt, one teaspoon cloves, one teaspoon cinnamon, one teaspoon all- spice , one teaspoon white mustard seed. Chop tomatoes and onions fine, cover with the salt, let stand over night; in the morning pour off the ' brine, add all the other ingredients but peppers; after cooking ten min- utes add the peppers, This fine, Let boil one hour. This relish will keep without sealing. Apple Flame.—For eight apples use two cups sugar, one cup water, rasp- berry jam,' little rum or brandy and' one cup beaten cream. Pare and core apples, boil sugar and water together ten minutes, arrange apples in butter- ed baking dish two inches apart, add! syrup, cover and bake until apples are tender. Be careful to preserve shape' of apples. Remove from dish, boil syrup until thick, filI cavities in ap- ples with jam, pour syrup around them, and just before serving pour over them rum or brandy. Light and serve. The apples are delicious with- out the rum or brandy served with a little whipped cream. Some house- wives add chopped nuts to jam in fil- ing. Preserved Quince.—Pare and quar- ter the quince remove the core, and take equal weight in sugar. Cover the quince with cold water and let them come to a ball slowly. Skim and when nearly soft put one-quarter of the sugar on the top. When this boils add another part of the sugar, Useful Hints and General Informa- tion for the Busy Housewife 1 and continue this way until all the sugar is used up, Let them continue to bail slowly until the color is either light or dark, as you prefer, or, an- other way, is to cook until tender, drain and put in a stone jar, 'with an !equal weight of sugar, and cover. They will keep fully perfect. They will be 'fount more tender than when cooked in the syrup. Watch the first month to see if there is any sign of ferment- : ation. If so, heat by setting stone jar ! in hot water until thoroaghtly scalded, In cooking quince one may add equal parts of sweet aple, which makes an excellent preserve. Can You Make Gravy? It is really amazing how many fair- ly good cooks fail in the simple art of gravy making, who, instead, serve up insipid greasy brown water that real- ly spoils the meat. Yet it is the easiest thing in the world to make well and add immeasurably to the pleasure of a meal. Real gravy is the juice from the meat which runs out in the course of cooking, so it is a very valuable part of the food and should not be wasted on any account. To make these juices 'really nice, seasoning must be added, and in some instances a slight thickening is cor- rect, Gravy for roast beef, mutton or lamb should be unthickened, and the best way to make it is the following: Put any trimmings, such as gristle or odd rough pieces from the meat, in- to a small pan and simmer while the I meat is cooking. - They will make very good stock. When the joint is cooked lift it from the baking tin on. to a dish and keep it hot in the oven. Then pour the hot drippings from the tin into a clean jar. Do this very steadily, so that all the brown part re- mains in. the tin. Put the tin over the fire and pour into it the cupful of hot stock you have got ready, or any other you may have. If you have no stock you must use boiling water. Then, with an iron spoon, scrape well over the tin, and you can also scrape the bars of the trivet, if one has been used, as the meat always leaves some of its brown covering on them. It all helps to coi- 1 or the gravy. Let the gravy in the pan boil well, i and if there is any fat skim it off. f Season with a little pepper and salt, and if it seems too pale in color add a little browning salt or caramel. Strain a little round the joint, but do not put much, or the carver will splash it over when serving. Strain the remainder into a really hot ture- en or sauce -boat, and send to the table as hot as possible. Nothing is more disagreeable than tepid gravy. Gravy served with poultry, veal and pork is usually slightly thickened. Pour off the dripping as before, but leaving a little behind in the pan. Stand the pan over the fire and shake into it about a teaspoonful of flour and stir well into the dripping' till it becomes a good brown color, but do not allow it to burn. Then add the stock and '.boil up scraping the' tin well. Skim away any surplus fat, add pepper and salt, and strain into a hot tureen. Household Hints. Use a clothespin for scraping pants, etc. Bread, cheese and fruit make a per- fect lunch. Cream puffs take twenty-five min- utes to bake. Cheese soup is much more nutri- tious than any other kind. Muffin and cake batters require half as much liquid as flour. Yeast bread is as a rule reckoned Doctor Tells How To Strengthen a. °yesi 'ht 50 per ce t In 0 e Week's Time In 'j a any Instances A Free Prescription You Can Have Pilled and 'Cse at Homme. Philadelphia, Pa. Do you wear glasses? Are you a victim of eye strain or ether eye weaknesses? If NO, you will be glad to know that stir, --ling to Dr. Lewis there is real hope for you Many whose eyes were failing say they have had their eyes re- stored through the principle of this won. dertnl free preseriptlan. One man says, after trying its "I was almost blind could not see to read at all. Now I can read everything without any glasses and my eyes do not water any more. At night they would pain dreadfully • now they feel line all the time. It was like a miracle to xno.” A lady who used it says: "The at- mosphere, seemed hazy with or without g1s8ek t, but after usingthis prescription for fifteen days everythng seems clear.. I ecu even end fano print without glasses, I believed that thousands who wear able time andan nAlr multitudelsthem eiwin he able It is sold in Toronto to strengthen their eyes so as to be, spared the trouble and expense of ever getting glasses. Bye troubles of many descrip- tions may be wonderfully benefited by fol- lowing the simple rules, Here is the pre- scription: Co to any active drug store and get a bottle of Bon-Opto tablets. Drop ono Don-Opto tablet in a fourth of a glass of water and allow to dissolve. With this liquid bathe the eyes two to ;our times daily. Yen should notice your eyes clear up perceptibly right from the start and in- flammation will quickly disappear. If your eyes are bothering you, even a little take steps to save them now before it is too late. Many hopelessly blind knight have been saved if they had cared for their eyes in time. Note: Another gromtneu5 physician to whom the above article woe sumltt d, said: fan.opto to ,n very rentarkabld 'remedy. Tia ions`itucpptinzrocttanta pgre wofl lgts q to emllnent to ro guarani and wld pre t:genl eye by t1Sem. 'Slur tnanuono torero guarantee it to strengthen a ettttht 56 par cent n one week's tate In many instances or refund' the moeey, it ern be obtained from any good drugy)st and la one of the very low tsrepanttlons I feet altould be kept on hand for rekidar Ole In Wmostcvery family." 133' Valmas Drug C.G. ARE CLEAN NO STICKINESS ALL DEALERS C.C.Sriggs & Sons HAMILTON niore wholesome than baking powder bread. - Peppers can be stuffed with almost any thing that is well seasoned and savory. Asparagus prepared as usual on but- tered toast and with grated cheese scattered over 'ib is often a pleasant change. Mashed summer squash should al- ways have a pinch of sugarkstirred in with the butter, pepper and salt used for seasoning. A brilliant polish may be given to brass door fixtures . ornaments, &e., by washing them in alum and lye. Make a solution by boiling an ounce of alum in a pint of lye and wash the articles in it. When putting ;away the flatirons, if the house is to be closed for any length of time, take the precaution of rubbing them over with a little lard; then there is no danger of their rust- ing. It is a good plan to suspend from a. nail on the kitchen wall, a pad and pencil. During the cooking, when any article of food is nearly used up, jot it down so when you make of your order, nothing will be forgotten.. To make a sofa pillow that will be almost as fluffy as though stuffed with goose feathers, use cotton that has been torn in bits and thoroughly heated in an oven. It will not pack or get hard if it has been heated en- ough. homespun has a plain crash -color skirt, combined with a black and white striped coat. The pockett flaps on the skirt were of the striped material and collar, cuffs, pocket flaps and belt of the Norfolk coat, .of the plain. Combinations of Figured and Plain Materials in Lingerie Frocks As we combine stripes with plain ma- terials in our sports costumes, so do we combine figured with plain fabrics in our lingerie and tub frocks, both for grown ups and for small girls. There are sprigged and dotted dinli fliesembroidered andprinted voiles, flowered organdies, embroid- ered muslins, and batistes, each with its corresponding plain material, to be combined in the slip-on blouses, Russian, and numerous other smart peplum designs. The flowered dim- ities are especially pretty for the very small girl, and many a tiny frock of THE FASHIONS 1 Fashions in Summer Fabrics: Summer finds us very much inclined towards stripes, in linens pongees, tussahs, voiles, crepes and the vari- ous imported and domestic novelty cottons, The ground of these mat- erials is usually white, or the na- tural crash or linen color, and the stripe, either a vivid or a soft tone, according to the purpose of the frock, or the fancy of the wearer. These striped materials are usually combined with a plain fabric, corresponding' dth the color of the stripe, or the ground. On the Russian blouse models, and the other designs, Norfolk, and the various peplum models, now so well liked, the striped silk or linen is used for the coat, and the plain for the skirt, or vice versa. Another Find in the Upholstery Department Last summer we took cretonne from the upholstery departfent and trans - 7109 -7164 Plain and Blocked Voile Taffeta Trimmed (erred it in great quantities to the dressgoods counter; still on the look- out for novelties. we discovered this season, that the p1aiiitvand striped cot- ton and linen homespuns, intended for summer cottage furnishingswere charmingly ,suited to sports suits and shirts, being especially practical for those which require a bit harder wear than the ordinary linen or silk gar- ment will stand. These also have the natural crash and linen grounds, and are striped in the same tones, bar- ring the softer shades, The black and white combination is espeeially smart, and there are bright green, purple, orange, and a wide choice of the other bright shades which axe so much in favor for sports wear, This mater sal is wide and inexpensive. One espec- ially effective suit developed in this 7194 Flowered Organdy with Georgette Collar rose -bud and white dimity trimmed with frills of Valenciennes lace and insertion, is being displayed in the smart shops, for the little miss of two or three summers, The. flowered, printed or embroider- ed crepes and voiles are very pretty used this way, and there are printed silks being combined with plain taf fetes and satins, in the same way, for afternoon frocks. Handkerchief Linen for Blouses For blouses, both of the sports type and the more dressy models, the striped and figured handkerchief lin- ens are modish. These have usually whitet grounds with colored stripe, flower, or conventionalized pattern. The stripes are much more in evid- ence than tlie figured linens. For the costume blouse Georgette crepe is the general favorite. In white or the soft tones of pink, blue, cafe au lait. Nile green, and the various oth- er pastel shades, this material washes perfectly; the dark tones are excellent and are practical far the tailored suit, being selected to harmonize, or match theshade of the suit. Linen and, Georgette are often com- bined most effectitvely in the smart afternoon models for country club and like wear. One unusually attractive costume shows a Russian blouse of mauve color Georgette worn with a full, short skirt of mauve linen; an- other imported model, made on Rus- sian blouse lines, shows the novel combination of foulard and muslin; the blouse is of the muslin and the skirt of ^?oulard Trimmings for Lingerie Dresses Much narrow Valenciennes and filet lace edging and inserbiton is used to trim the dainty muslin and. voile dresses this summer. It edges the frills of bodice and skirt, finishes the collar and cuffs, joins the seams, or is applied in any way that strikes the individual fancy. Embroidery is an- other strong trimming feattitre. Scar- cely a blouse or tub -frock but shows a touch of white or colored handwork on collar, cuff, belt, or at the closing. Noveltyt buttons, embroidered or stenciled, lend a touch of effective col- or to the dark linen or serge frock, aid light crystal buttons add a pretty finish. to the voile and crepes. These patterns may be obtained from your local McCall dealer, or from The McCall Co., 70 Bond St., Torotnto, Ont., Dept. W. The Wherefore. r'Flubdub's home seems badiy neg- lected." "Well, his wife is interested in pri- son reform, better roads, pure poli- tics and clean plays." Responsibility is always lying about waiting, for some wide-awake young ehap to come along and take it on his shoulders. WEAR rami EVERY SPO1 AND 1��l.�n S, RECREAlt SOLD BY ALL ge,,oO1,D SHOE kDEA1 } R$ WORN BY EVERY 1v1741Elt. OE VIE FAME n msrwmsei,camixx:x2armX`,�,.Fat'amIaMw, THE BRIGHT. SIDE OF LIFE. With all its cares and woes, Its disappointments grim And all the grief it knows, The hopes, far off and dim, With all its bickerings small, Its hours of hateful strife, There's something after all That makes a joy of life. There's somethin every day Or so it seems to me That truthfully I say I'm glad I've lived to see. Despite the care and pain, The heartache and the tear, The sun comes out again' And I am glad I'm here. There have been times I thought The end of joy had come, That all in vain I'd wrought, And sick at heart and glum I've heard the robin's song, The baby's prattling voice, And that I've lived along To hear them I rejoice. It's all worth while, I find, Each burden that I bear; She tears that come to blind, The dreary hours of care Depress me for a time, Then splendid joys appear And life becomes sublime And I am glad I'm here. 1 GERMAN FOOD SHORTAGE. Fear Situation Will Be Made Excuse to Keep Captives Hungry. Considerable alarm exists over the possible consequences to British "pris- oners of war in Germany because of reports of food shorta4ge there, re- ceived from sources generally regard- ed as reliable. While he was unable to give a de- finite confirmation of these reports, Lord Robert Cecil, Minister of War Trade, discussing the reported food shortage in Germany, said : " I am so impressed by the reports of a food scarcity, that I trust the existence of such a condition will not be made an excuse by the Germans• to cut down the necessary food of their war prisoners. For such an action would produce a terrible storm of indignation in this country, great- ly increasing the bitterness of the struggle—the most bitter in history. Freedom is the very essence of humanism as it is the very essence of the gospel.—Henry Mills Alden. Tl Fine Flavour=== the delicate taste of malted barley blended with the sweets of whole wheat— is sufficient reason in itself for the wonderful popular- ity of opular- ftyof Urapt- Nuts FOOD But it is more than de- licious—it is the finest kind of concentrated nour- ishment to thoroughly sus- tain body and brain tissue —a food that benefits users remarkably. A short trial proves "There 's 2 ReasUlAhhn 9 Sold by Grocers everywhere. Canadian Postern Cereal Co„ Ltd.. Windsor, Ont. FROM KURTCOAST WHAT THE WESTERN PEOPLE ARE DOING. Progress of the Great West Told in a Few Pointed Paragraphs. The halibut fleet at Vancouver is [;'rowing. Ald. Ashton, of Courtney, B.C., caught a trout weighing five lbs. last week. C. S. Brown, principal of Vernon, B.C., High School, has joined the Ban- tams. Rev. C. W. Corey, Nelson, has joined the 196th University Battalion, •C.E.F., at Vancouver. A serious outbreak of bush fire at Port Moody, north of Port Coquitlam, B.C., is reported. The town of Aplin, B.C., was nearly destroyed by fire last week. The fire started in the Royal Hotel. ' A tremendous explosion took place when the ore barge Argus foundered and sunk off the Fraser River. Pte. George Duff, of the 31st Bat- talion, was knocked unconscious by a speeding motorist in Vancouver.. H. N. Rich, of Ladner, has received word that his only son, Sidney Rich, has been killed in action in France. The big Government grain elevator at Vancouver, although completed for some time, is still standing vacant. John Ferris Rydes, of Vancouver, is dead at the edge of 84. He is the last of the old freighters on the Cariboo road of 50 years ago. The Surrey, B.C., Council has made a grant of $200 in aid of this year's fair, to be held under the auspices of the Surrey Agricultural Association, The late spring is greatly delaying the work of the B.C. sawmills, and the revival of mining is causing the demand for lumber to exceed the sup- ply. The students of Columbia College at New Westminster were banqueted last week by the principal, Rev. Dr. Sanford and Mrs. Sanford. It is an anhnual event. The Japanese steamer, Kutsu Maru, which sailed from Muroran, Japan, on May 31, docked, at Vancouver. She has a cargo of Formosan sugar for the B. C. refinery. Dr. Harrison P. Millard was the most succesful antler at Courtenay, B.C., last month, having caught 75 fish during his spare moments, mostly steelheards and trout. The Surrey Municipal Council is op- posed to the International highway which it is proposed should be built between Sumas and Blaine. The pro- ject has the endorsation of the Lang- ley, Matsui and Sumas Councils. GERMANS TAUGHT TO HATE US. Reconciliation After War Condemned By Our Enemies. The Pan -German "Taeglische Run- dschau " is indignant at the humani- tarian teaching in the schools. This, it declares, is contrary to the code of the authorities, which is that during the war a " bold, truthful character should be developed amongst the generation now growing up, which should become proud of their German Fatherland and ever ready to defend 'ts honor with their whole strength, and to submit joyfully to all sacrifices for that end." Instead of obeying this " most patriotic instruction" teachers are spoiling the ideals 'contained in it. " They are demanding that we should educate your youth with a view to a future reconciliation of all the civilized nations I Like moles, they are pro- ceeding in their pernicious under- ground work." The " Taeglische;" however, quotes with warm approval the following prohibition of such practices by the Iperial Government at Frankfurt -on - Oder ; rankfurt-on-Oder: " Recently there have become mani- fest certain tendencies among teach- ing staffs and pupils towards counter- acting the propagation and develop- ment of the idea of hatred against other nations with a view to bringing about in the future the reconciliation of the civilized peoples. This is being conducted evidently with the educe - 'done' purpose of implanting corres- ponding ideas in the mind of our youth. Under no circumstances can these tendencies be .tolerated in the schools ; tendencies which have their sources in the sentinient of general brotherhood and dreams of interna- tional purpose of implanting corres- ponding ideas in the Mind of our the most important duty of the school to take care that the terrible lessons and experiences of the very recent past and the present shall be imprinted on the memories of the growing genera- tion so deeply that no lapse of time shall eradicate them." Meny a man after attaining • a high position in lire forgets all about the. laws of gravity until it is everlasting- 17 too late.