HomeMy WebLinkAboutZurich Herald, 1917-11-23, Page 3DOMESTIC SCIENCE AT HOME,
Nineteenth Lesson—Cooking of Meats.
one gtbart of boiling water and one
tableslioonful of salt in the dripping
pan. This will prevent the fat from
catching fire; it will also facilitate tke
easy removal of this fat, which when
cold, can be lifted with a knife or
spatula.
Meat when broiling always puffs
slightly. This is partly due to the
quick searing of the surface. As the
meat cooks this disappears, sot that
if you press the meat slightly with a
Boiling, braising, steaming, grilling,
broiling, sauteing, roasting and bak-
ing are the various terms used to de-
note the methods employed in cooking
meats,
Bailing is a term 'used to denote a
process of cooking meat by boiling in
water. Two methods are used in
this process, namely, cooking meat is
in soup, second as in stewing.
Boiling as in Soup
The nkat is placed in cold,water and
brought slowly to a boil. a is then knife and it does not feel spongy it is cooked for timenecessary to obtain the ,then ready to serve. Do not overcook,
meat. • It loses all nutritive value as
nutriment in the broth ! or liquid, a ry-
food if it is cooked until hard and
usually three-quarters of an hour for d
each pound of, meat. Roasting and, Baking of eats
e the g as in Stewing MeatsRoasting er grilling is done before
Plunge the neat into boiling water, open"fire, the meat being turned fre-
This causes the albumen to form a quently, so thatall. sides may be cook -
thus protecting the juices. It. is a
coating over the surface of the meat, ed alike. The meat is basted with its
own fat. This method of cooking meat
well-iuioi'n fact that the albumen in is used daily in Europe, but not much
used in this .country.
• When a piece of meat is large it is
the meat coagulates upon the appli-
cation of heat. The meat is then cook-
ed until it is tender, Time allowance roasted. Meat cooked in an oven by
is about thirty-five minutes to the radiated heat is frequently called in
pound, this country "roasting." It is well
Correct Method of Boiling Meat known and needs little description.
Place the meat in a saucepan of boil- When baking meat always use a wire
boil-
ing water and theft keep the water rack to lift the meat from the bottom
boiling rapidly for five minutes after of the pan.-. This will insure even
the meat is added, Then place the cooking.
saucepan in "a position where it will Use the broiling oven in the gas
cook just below the boiling point for range for roasting, placing rack suf-
the required'" length of time. Con- fickently low. Have the oven hot en-
stant and rapid. boiling will cause the ough to brown meat quickly, then re -
albumen in the meat to harden; there- duce the heat so that it will cook even -
fore no amount of cooking afterward ly, turn the roast, three times during
will soften the fiber. It will only the process.
cause the meat to .fall apart without Allow one-halfn hour after placing
being tender. meat in the oven before counting the
It is important to keep the sauce- time. This is necessary so that the
pan closely -covered. This will pre- meat may reach the required tempera -
tient the delicate aroma from evapor- ture to start cooking.
ating. To bake (oven roast) use same pro -
Braising : Meat is placed in a hot -coos, using regular oven.
saucepan and turned frequently. It Start counting time after meat is
is cooked in its own juices in a close- one-half hour in oven' and allow
ly coverted saucepan. twelve minutes to a pound for very
rare, fifteen for rare, eighteen for
medium and twenty for well done.
Baste the meat with the liquid in
the pan every fifteen minutes. Do
not add seasoning to the meat while
cooking. It is a well --known fact
Steaming: Cooking meat by placing
in steam bath or steamer,
Grilling:. Cooking meat over a hot
fire on a grill mane for this purpose.
Broiling: A very hot fire is neces-
sary for this mode of. cooking meat.
Only the choicest, tenderest and most that salt will cause the juices and
delicate cuts are suitable for cooking flavoring of the meat to dissolve and
by this method. The strong heat in- therefore becdme7ee , Season steaks
erving. Sea-
efia e remov
ys make
eat from
.teat on a cold
platter. , • Meet of a . cold dish
with the riot meat will injure its deli-
cate
eli
gate aroma.
In many portions of France and
England chops and steaks are served
upon platers set over a utensil of ,hot
water or a special fuel that can be
burned in a container that holds the
platter. When ,serving a large steak
always have a cover of metal or an-
other hot dish turned over the meat to
prevent it chilling.
stantly coagulates the albumen by and chops just b
searing it, thus retaining all its juices son-ro^-'--- •_
and 'flavor. That this method may ine
1 successful it is very necessary that the.,
the meat be turned every few mo- the'.,
ments. This also insures it. ,being Note �x
pairs
cooked evenly. ih
Pan Broiling: This is another
method of, cooking the fine cuts of
meat when it is not possible to broil
them. Broiled meat is more health-
ful and also less wasteful than any
other form of cooked meat.
To Pan Broil
Heat an iron frying pan red hot;
then place in it the meat. Turn it
constantly until cooked. When using
:gas range for broiling always place
er
A LION HUNT.
How a Hunter Captured Four Beasts
For a Zoological Garden.
To true "te>siderfoot" a mountain lion
scarealy seemsto be a beast, that .one
can afford to be familiar with,, but
among hunters wli'o know his traits
there are some at least who hold' him
in scorn. , One such is Mr. M. II. Bake
leer who describes in Outdoor Life how
he captured four of the big cats fox
an, Eastern "zoo."
I had heard, he says, that there were
some lions near '",Croy, Montana; and ;g,
so Charlie Wood' andI bought foo Agee
enough to last us' four or five clays, al'ittori_
and started out to look for tracks„a, , s
Finally we found a track • two or three
days old and set our dogs on it. Be-
fore long•A•they were out of hearing,
PUDDING F
Cornmeal Plum Pudding.— Scald
one-half of cornmeal .with three-
quarters cupful of boiling water. Cool
and add one=half cupful of chopped
suet, one cupful of fine; breadcrumbs,
one-half cupful of molasses, one and
one-half cupfuls of raisins, chopped
fine, -three-quarters cupful of mashed
potatoes, one-half teaspoonful of, salt,
one-half teaspoonful of cloves, one and
one-half teaspoonfuls of cinnamon,
one-half teaspoonful of ginger, one
teaspoonful of baking soda, six table-
spoonfuls of water, three-quarters
cupful of flour, one tablespoonful of
baking powder. Mix thoroughly,
HIGHEST PRICES PIUD
For POULTRY, GAME,
EGGS & FEATHERS
Please write for particulars.
P. POUI,IN & CO.,
39 Bonoeoours Market, Montreal
i' 1G�6ES`l' PRICKS Pia
For RAW FURS
y�• and GINSENG
' lYIL V� E 8
220 St. Paul St. W. Montreal, P.Q.
Reference, talion Pk. of Canada
OR•:DINNER.
then pack into two well-g}eased molds.
Cover. Then boil in sleep kettle or
place in the oven in a pan of water
for two hours. When ready to serve,
reheat by placing'in boiling water, or
cut in thin slices, then lay in a baling
pan and heat in the oven. Serve with
vanilla sauce.
Apple Tapioca.—Select eight med-
ium-sized apples. Core and remove
a thin strip of peel from the stein end
of the apple. •Wash half cupful of
pearl tapioca.. Place in a saucepan
with one - quart of cold water and cook
slowly for one hour. Now add the
apples and simmer slowly for three-
quarters of an hour. Sweeten to taste.
Season with one-quarter teaspoonful
of cinnamon. Serve cold, garnished
with fruit whip. •
Snow Pudding,—One cupful of wa-
ter, four tablespoonfuls of cornstarch,
four tablespoonfuls of sugar,,.white of
one egg, one-half teaspoonful of
vanilla. Dissolve water and starch in
saucepan and then bring to a boil.
Cook until clear, about five minutes,
and then remove from the fire. Add
the sugar, flavoring and stiffly beaten
whites of egg. Pour into cups that
have been rinsed in cold water. Leave
in cup until ready to serve. Make a
sauce of gone cupful. of milk, two table-
spoonfulS of cornstarch, yolk of one
egg, one quarter cupful of sugar, one
teaspoonul of vanilla, Moisten the
starch iethe milk. Place in a sauce-
pan on the fire. Cook until the boil-
ing poiee. is reached. Remove from
.the- fl ,,,�and then add the yolk of egg,
sugar, Beat well and thea -add the
flu eeeieg of vanilla.
Indian Apple Pudding.—Scald one-
half cupful of cornmeal with one and
one -hilt cupfuls of boiling water.
Beat smooth and 'add three-quarters
cupful pf syrup, one-half cupful of
water, .one-half teaspoonful of grated'
;iutneg. Mix thoroughly. Now
'eaease a pudding dish well. Place in
`.;rlisli a layer one inch deep of'peel-
d thinly sliced apples, Cover
h deep with the cornmeal mix -
Repeat until the dish is full.
thirty-five minutes in a mod-
el. Serve .with plain fruit
Used.. Millions a Tea Pots
Matmorguatoopomeimmulammusamoupazsuen
v r ' infusion is alike ,delicious
but we followed their ;trail for about
a mile and came to where three other
lion tracks joined the one they ,were
on. We travelled as fast as we could
through the snow, and every time we
reached a divide. we listened for'. the
dogs, but could hear nothing. We
knew that they would never quit until
they had every lion up a tree, and that
they would hold them there until we
carne even it took us two or three
days,
At' two o'clock the next afternoon
we stopped at 'the top of a mountain
to listen, and we could hear ;the dogs
giving tongue about halfway down
the other side. In an hour we were
down to where the dogs were and
found that they had two half-grown
lions in large fir trees. They had
held them there all night. After we
had fed the dogs Charlie cut me a
pole about sixteen feet long, and I
went up the tree where the first lion
was and put a wire loop round his
neck and chained him to a big . pine
tree, just as you would tie a dog,
Then we went to the tree where the
dogs had the other lion; but just as' I
was near enough to put the wire
noose ;I•ound his neck, he got uneasy,
and down -the tree he came. Away he
went with -the dogs at his heels. After
running about seven hundred rods the
dogs treed him, and I tried the same
tactics again. This time he was not
so spry, and I put the wire round his
neck. We tied him also to a tree.
That night we stayed at a ranch
house, and at daylight the next morn-
ing went back to where we. had tied
the last lion. We found that he had
broken the chain near the collar and
escaped. When we turned the , dogs
loose on his track they led up the
mountain to a deer carcass, where we
found the tracks of two other lions.
Pretty soon the dogs barked "treed,"
and we captured another lion, which
we took down and tied in the barn at
the ranch, because the day, had turned
snow;
The next day we returned to the
place where the lions had killed the
deer and found two sets of tracks in
the snow—one leading up the moun-
tain and the other down. The dogs
took the upper track, and in Tess than
fifteen minutes they had. the lion up a
tree. We captured him in the same
manner as, before. He wasn't a very
big one, and so I just put him in my
pack sack and carried him down the
hill to the place where we had seen
the other track. The dogs were only
a few minutes treeing this lion, 'Which
was the one that escaped with our col-
lar. This time he climbed as high as
he could, but I followed and caught
him with the wire. We hired a wagon
and team and took the four lions to
Troy, where we boxed them for ship-
ment to an Eastern "zoo."
one of a whale of average
"es about 7 feet in length.
utes labor more evelily
year.
ia
`.. Ack9 Green
intillbred
B 155
Sealed Packets only, 'rig
In The Rural Districts.
cell a dozen years ago it was
ible for the great majority of
eople on this Continent to see
post distinguished actors or to
he he hest concert artists. That
pr.• ge,was reserved' for folk living
in the larger cities, and perhaps it
wasieene of the reasons for the drift of
population from" the rural districts.
As:;tiredly, the advantages of city life
inch led these privileges as well as
tha
roe;
Dan
sevsgel away some of the distinctions
bet%:• en Town and Country. The
`Moving Picture industry has attracted
some of the most eminent players on
both' continents. To -day we see
Sarah Bernhardt and Sir Herbert
Tr Fe in the little playhouse of the
country village, at a negligible cost.
Te fiiay we may hear in our own draw-
ingroom the limpid voice of Marie
Rappold or Alice Verret by the aid of
the phonograph. These singers still
go to. the large cities, but they are go-
ing as well to the sod -house in the
Peace River district, and even to the
shores of the Arctic ocean. 1t is in-
teresting to read aver the names of
or" --14—
.
?SA RUSSIAN DUNGEON.
there one—of living in a four
apartment at sixty dollars a
Tito great inventions have
es
WHENCE CAME THE PUSSY CAT?
Your Tante House Animal Is Really a
Wildcat From Egypt.
Thousands of years before the be-
ginning of the Christian- era Egypt
was a land of storehouses overflowing
with the rich produce of the fertile
Nile Valley. Rats and mice found no-
where such food supplies and hospit-
able hiding places as in these granar-
ies.
It is surmised that the first attempt
at domesticating the cat was made
when spei-Imens of the feline tribe,
(which abounded in the region) . were
caught and looked up in the grain
houses eta hill the rodent vermin.
The idea proved such a success that
the priests (who were the real rulers
of Egypt) declared the cat a sacred
animal. Temples were built in honor
of the cat goddess, Paslit, and pussies
were mummified with as much cere-
mony as amen and women.
The Phoenicians, those hardy voy-
agers,found cats useful to catch rats
and mice on shipboard. They carried
them from Egypt to all parts of the
then known world and thus the ani-
mal became cosmoptlitan.
Similar.
A lesson in natural history had
been about the rhinoceros, and the
teacher wanted to know how well the,
lesson had been learned.
"Now, name something," she said,
"that is dangerous to go near to and
has a horn."
"1 know, teacher -4 know!" called
a small boy. - a
"Well, what is it?"
"A motor earl" replied the boy.
some of the artists under contract to
one of the great record producing
companies. Besides those mentioned,
there is Mme. Matzenauer the great
mezzo-soprano, Albert Spalding the
violinist, Herman Sandby the Scandi-
navian 'cellist, Glen Ellison the Scot-
tish baritone, Caroline Lazzari the
Italian contralto and Reed Miller the
American concert tenor. Another
producing agency has a still longer
list which includes some of the most
eminent singers and musical artists in
the world. What effect will familiarity
with the work of such singers have on
the musical - taste of our Canadian
people? Surely it ought to develop
a sense of appreciation and under-
standing that hitherto has been
foreign to our people. The time will
soon come, if the advantages of the
phonograph are brought before the
public, when good music should ex-
clude a great deal of meretricious
stuff which has lasted too long in
popular affection. We laugh in these
days over The Battle of Prag or The
Maiden's Prayer, both beloved of o;;
grandparents. Possibly our post-,
will smile as cheerfully over 5
the music which won hie -
amongst us in this year of grace
Thal Fortress of St. Peter and St.
,Pa;al Opposite the Winter Palace.
rtress of St. Peter . and St.
1 -'.`which some of the Russian
f- R,itfaries have -been recently im-
prisoned, is a huge mass of stone on
the bank of- the Neva opposite . the
Winter Palace. According to the
Manchester Guardian,°'it is a place of
sinister' memories. Within its walls
Peter the Great tortured his son
Alexis to death. It was there that the
Princess Tarakonova, placed in a cell
that became flooded during an inunda-
tion, found rats climbing on her to
save themselves from drowning. In
the same fortress Catherine II, buried
alive the unhappy persons who ven-
tured to object to the murder of her
husband.
Torture of a more refined nature
has been employed upon its prisoners
fin recent years. Prince Kropotkin
tells how the revolutionary Karakoz-
off was kept awake for a week at a
time by guards who sat on either side
of him to rouse him whenever he
showed signs of falling asleep. The
unhappy man at last acquired the art
of swinging his leg while he slept, so'
as t delude his guards into the be-
lief that he was awake; but they de-
tecteii •-the trick. As a result of that -
treatment Karakozoff was in such a
state of collapse that when he was at
last 'led out for execution that it
seemed as if his bodya,did not contain
a bone unbroken, and the rumor ran
through the crowd that his jailers had
One
jL'ice. is
uioS
moult
ly fed
milk,
fail
nutr
freq
or p
Funl
hav
nese
mal
abse
sent
A
cove
cent
men,
resu
gram,
This
occur
in yo
orange
been of
Every
artificial
infant fed
other child
should rec
ounces o
necessary di
Ca
Snoring oil
sleep is coin.
agreeable e
center's
mee. chaser
t� ^
killed him in his cell and had \ .
out an India -rubber doll for
fold.
Kropotkin himself sp
happy years in the fo
seventies. The floor
thick walls were ee
that the sila m.
Kropotkin, •VY piP7
than some, .for at th
Geographical. Society oi:'
was permitted to continue his we., •
the glacial period. Pens and ink were
provided for his use by special per-
mission of the czar, but he could use
them only until the hour of sunset,
which in a Russian winter is three
o'clock.
il/
Make Your Own Brad
Save your Money
Enjoy good Health
Domestic economy is going to win the
war against the Hun.
Sanitative home methods of food pre-
paration will win the war against dis-
ease.
Victory in both instances is assured by
using the
1'Oanuck"
Bread Mixer
Four loaf size
$2.75'
Eight loaf size
$3.25
The 'Canuck" is
quick, clean, efficient„
and economical.
Buy from your local dealer, or order
from us direct, all charges paid.
E. T. WRIGHT CO., LIMITED
HAMILTON, CANADA.
GET THIS .. ...,,,...s,.�.„� „ .... edase .
REMARKABLE WAR PICTURE
ON RECEIPT OP 70c Money Order, we will forward to any address in Canada,
o-' soul stirring war picture "VICTORIOUS CHHAILG•E OP THE CANADIANS
a i TEE i3.9.:4'S LE OP COVISC11L1IT'T11," size of picture 15124 inches,
E• • .Cr HEPi&OrnTCTXOlV from original oil painting by B. P. Gartlan, done
int nine colors of oil. Picture portrays vividly the heroic charge of the
Canadians, and brilliant hand-to-hand action. We are now almost through
with our third edition of this remarkable picture. '`let one while there is `
,ret time. This is an exceptionally low offer direct from publisher to you—
IIAnHX14*TON & SAn11iT'T', Publishers of Historical, Petriotio and
neiigious Pictures, ii7o• 46 St. Alexander -Street, Montreal, Que., Dept. W.
tel lel C
d"
l
Coronado Beach, California
Near San Diego
POLO, MOTORING, TENNIS,
BAY' AND SURF ]BATHING,
FISHING AND BOATING.
18 -Hole Go!? Course
Hotel is equipped throughout with Automatic
Sprinkler System.
AMERICAN PLAN
JOHN J. HERNAN, Manager
Treatrn
the underlying caw,... •
is no obstruction in the passages, ly-
ing on the side will usually prevent
snoring. In other cases a handker-
chief tied over the head and passed
under the chin to keep the lower jaw
from `sagging will stop the trouble.
If one turns unconsciously upon the
back when asleep, try tying a twisted
cloth around the body, with a large
knot tied so that when the patient
turns upon the back it will waken
him. Snoring caused by abnormal-
ities of the passages such as enlarged
tonsils, adenoids, etc,, can only be re-
lieved by surgery. Regarding the
necessity of operating upon the en-
larged tonsils and the removal of ade-
noids, in the case of the former they
sometimes clo no harm. The latter are
practically always the source of trou-
ble. •
Plants for Living Rooms.
There are rooms in the house where
the temperature averages 50 degrees,
and by this is not meant a room where
the temperature drops to 32 and then
goes up to 70, but a room where an
even temperature of about 50 degrees
is maintained. This temperature is
generally considered too low to keep
plants in, but such is not the case. If
there is a good sunny window azaleas,
abutilons, ageratums, cinerarias, jes-
samines, camellias, collas, geraniums,
hibiscus, hyacinths, mahernias, prim-
ulas, stevias, smilax and English ivy
will flourish.
The greatest difficulty with house
plants is to keep the atmosphere moist.
A dish of water on the heater will
gradually evaporate and give the da-
sh ed result.
To the above list may be added aca-
cias, agapanthus, calceolarias, cycla-
men, cupheas, daphne, fuchsias, hoyas,
Holland bulbs, lily of the valley, lo-
belias, lantanas, wax plants, mimulus,
oranges, oleanders, petunias, smite- .
larias, vincas, veronica, aucubas.
Where the temperature ofathe room
is usually kept at 60 to 70 degrees
bouvardias, begonias, allemandes, al
locasias clerodendrons, cobaeas, co
leus, dracaenas, euphorbias, cactus,
epiphyllunis, araucarias, ferns, palms,
heliotrope, hibiscus, marantas, pep-
;peromias and poinsettia will do well.
These lists of plants are by no
means complete, but there are suffi-
cient plants suggests to make up a
very interesting and tractive collec-
tion.
Plowing in the fall for next spring's
w
1
4
4
•r
4
4
4
1