HomeMy WebLinkAboutZurich Herald, 1917-11-30, Page 3P,A
DOMESTIC SCIENCE AT HOME
Twentieth Lesson
Sueteing of pleat is cooking meat in
a small amount of fat. It is virtually
impooisible„ tshen cooking meat in this
manner, to prevent the ineat from ab-
sorbing the fat, thus making it dif-
ficult to disgeet, • This is particularly
true during the warm weather and
therefore this method should be elimi-
nated then.
Butter ehould not be used forsook
ing .meat. :fly this method, owing to its
low -burning paint, the fat particles
• burn paid decompose, when subjected
to high temperature. Streteing meat
has nothing to recommend it to the
hau aewife. Pan broiling will produce
a better tasting food and eliminate
the c'i„ •ee live disturbances.
Pan 'broiling is also a much' easier
method of cooking. You simply heat
frying pan and place in the meat, turn
and sear the other side. Repeat this
every two minutes until meat is cook-
ed, using same test as in broiling. It
is also necessary that all fat melting
from meat during process of pan
broiling be drained oft`. When neees-
-Sauteing Meats.
sary to cook meat in a fat, it should
be protected by a coating such as egg
and breadcrumbs, or by dipping in'
flour and then placed in very hot fat
to brown. The meat can afterward
be cooked at a lower temperature to
finish it. This method prevents- the
meat from absorbing the grease.
Do not use a fork to turn the meat
during process of cooking; the prongs
of the fork puncture it, allowing the
juices to escape, thus lessening its
food value. The escaping juices do
not remain in the pan; the he causes
them to evaporate.
Follow these points when buying
meat;.
Shortly after the meat is cut it
should be a bright red color.
It should be firm when touched and
have a pleasant meaty odor. Do not
purchase meat with a strong disagree-
able smell.
A layer of fat should cover the over-
laying muscles. The fat should he
creamy white and of firm texture.
VALUE OF SOUP 1.N TUE DAILY DIET.
Methods of cooking in the early his- with.a tight -fitting lid; this is import-
-tory of mankind were by stone boil- ant so that none of the steam may
Mg, a process which occupiedeatearly be lost by evaporation; th. steam con-
e. day to complete. tains the aroma or fine volatile oils
Meat juices or en addition of water and essentials which all pass into the
and the animal flesh was the basis of air. I•n a fairly large family little
soups. Sotipmaking is an art per-
manently belonging to the French peo-
ple. In Europe soup enters largely
into the daily life of the people; from
peasan, to king the daffy portion of
soup is taken. The exquisite French
fashionable take their inorning cup of
bouillon abed.
The addition of a plate of soup to
the menu stimulates the stomach's
action, causes the digestive juices to
flow and is readily absorbed, giving
the body immediate nourishment with-
out distress to the digestive organs.
For the school child, tired business
men and Women it is an ideal stim-
ulant, nourishes and refreshes, and
with bread or crackers makes a sub-
stantial lunch.
Soups are divided. into three classes;
—first, 'stock;• - second; cream; third,
fruit soups. Soups made from meat
and bone are called stock; those with-
out stock as cream, vegetables, clam
and oyster soups, and, Iastly, those
made from' fruits. Stock or soup
made from ineat and bones, cooked
by long and slow boiling, which dis-
soives the soluble elements of the
mea:, and bones into water, thereby
enriching it.,
The Stock Pot
This should be a deep pot or kettle
A,
H G HST PRICES PAID
For POULTRY, GAME,
EGGS & FEATHERS
meat need be purchased for -the stock
pot, if the housewife insists that all
the portions of bone �mings
be sent with the purcb
The French women look
on the women leaving all
and trimming to the butchei
To Make the Stock
A soup bone from the shin of bet
which is full of nutriment, costing,
about ten cents, will have nearly twe
ounces of meat attached; one pound
of the scrap end of neck of veal, four
quarts of water. Wash bones and add
cold water and 'being slowly to boil,,
skim and then cover closely and cook
foto' hours. By this time the meat
will have fallen from the bones. Strain
and. set aside to get cold. To let
stand overnight is: best.
Then 'remove all the fat from the
top, This is the basis of all soup
sauces and gravies, rich in protein and
in mineral matter and in gelatin. The
meat can be taken from the bone, run
through a meat chopper and used for
meat loaf, croquettes and meat bis-
cuits oh sausage, and it will make a
tasty hash when combined with po-
tatoes and onions for breakfast.
Yoei now have a delicious and nutri-
tious broth, without seasoning of any
kind, which will keep 'in cold weather
two or three days. In warm weath-
er it must be returned to the pot,
brought to a boil and skimmed, left
to cool aff and put in an icebox,
Small portions of meat, hain, any
Please write for particulars. trimming and bones that have been
P. PouxaN & CO., { accumulated may be added. Chicken
39r'3oneecoure • Marke
t. Montreal
feet,"'
scalded with boiling
water to
loosen
the outer skin, which must be
W. Rn ADA S:-- I peeled off, together with the giblets
® . of fowl, may be added to the stock pot.
Seasoning and the addition of vege-
tables in warm weather cause it to
sour. Many varieties of soup are pos-
sible with the use of this stock.
41,r e Vegetable Soup
One' pint of stock, cupful ful of
p
tomato pulp made by scalding and
7
6,e peeling the tomatoes, or use canned
'��h� •;rq"��!.J5' i tomatoes; one-half cupful of diced
potatoes, one-half cupful of nixed
Nom• ,t , 'y ' vegetables (cabbage, turnips and peas
hri? yY Wm 1
'1��l
"1•\ . .•sa. '� may be added), one-half a carrot, cut
r .rte
rasa.,,
in dice; onetablespoonful
of parsley,
two tablespoonfuls of flour, salt and
pepper to taste, and portion of bunch.
of potherbs. Take one bunch of pot-
herbs, divide into shall bunches, tie
each with a string and use one of
these in the vegetable soup. The
balance ,may be dried and kept in a
fruit jar for 'future use.
Put herbs in stock, add 'tomatoes,
let simmer, cook vegetables in one
pint of water until! tender, add wa-
ter and all to the stock, add seasoning
and flour mixed with a little cold wa-
ter and cook for five minutes.
Clear Soup
Two tablespoonfuls -of • fat, one
onion, fry until brown, add tablespoon -
el of flour, brown well, pour in one
pint of stock, cook five minutes, add-
ing seasoning, salt and pepper to
taste; straits in soup tureen, sprinkle-
with
prinklewith one tablespoonful of finely chop-
ped parsley, Serve with bread cut
ire finger lengths and toasted.
Celery Puree
One pint of diced celery, cook in one
cup of water until tender, put through
a sieve and add one cupful of stock,
one cupsful of milk, two tablespaonful.§
of flour, mixed with a little milk, sea-
soning, salt and pepper, one table-
spoonful of chopped parsley. Bring
FREMONT, NEB., U.S.A.
Pays The Highest Prices
Ship your furs to .Adams by ex-
press or parcels post.
Nu duty on raw furs into TJ. S.
Our armies need the furs and
we are baying. big for them.
Mite for Price List 110,
W. R. ADAMS CO.,
naw 3'tar Ih'J:eeohante
] r :.I itiozvT, 1N7c1.E4„ tx, i3• :rd.,.
,ti% m"7s5..::.,:....:..3.."i,, :lz :'P:7F'U"T.5?i?F !SraLS>;:".kYSbFSmu
Get Highest 'Prices
From the World's
Biggest eat Fur House
Tho 'far aoaeon la aomatits height.
p9anufaoty are aro 1n L o Zap*.
{Nwant; abut*, roan rrlr, ueli•
re: foto wolh— varyih ea—en pee
I,rsb )fiscal, tun t wnitl nbip 6 nl, whiia Oamarket ,x good, You}• ahoa& cornea by rakrra'rab,
Wprre FOR FRIFE BOOK
9rantror a Guiido, Tamer a su y Cat io
�'runr.��r r 0,d o ILn e. ee,I3 No*RW a ones 1�10�
,d. n x• Al,,n lo urn o t*no, n to rtevnrn'� ;ni'I ]
I,
stunt,. kInrco d.2 MRrlcot naporro and rU
DOSO, 'C:o armrei,
!''uasT@N BI 0S. co.
A't P.,.nsUin !.fids. St. Lobito kloo
nth
to 'boil, cook three minuted and serve.
To clear soup may be added Maca-
roni, noodles or any vegetables, This
iQ a good way to use left -over por-
tions of vegetables that are too small
to serve alone,
To Make Noodles
One egg, one tablespoonful of wa-
ter, one-half tablespoonful of Salt.
Beat together until well mixed, then
add sufficient flour to make a stiff'
dough, Knead until elastic (about
two minutes), roll out on pastry
board until as thin as paper, using
plenty of flour to prevent sticking.
Permit it to stand fifteen minutes .to
dry. Cut in strings, thick or thin. To
do this roll up loosely like a jolly roll,
and cut; leave on dish to. dry. When
the'roughly dry they may be kept in -a
fruit jar.
Part of the paste may be stamped
out with small vegetable cutters and
cooked in the soup, same as : the
noodles.
Vegetables cut le fancy shapes,.
macaroni cut in small rings, hard-boil-
ed eggs in slices, cheese balls, slices of
lemon, Tice or barley may be added
to soup,
Potato Soup
Fine for luncheon, Children delight.
in this on a cold day. Three potatoes,.
one-half onion,' one stalk of celery, one
teaspoop ul of salt, one-half teaspoon-
fol of white pepper, one tablespoon-
ful of flour, one-half cupful of milk,
one-half cupful of stock, one-half cup-
ful of water. Boil and mash potatoes.
Heat milk, put celery and onion on to
cook, add hot water and seasoning to
the potatoes, rub mixture through
sieve and put to boil again. Melt hat-
ter, add flour and when it bubbles add
stock, milk and Potato mixture, bring
to boil, cook three minutes and serve.
Do not use potatoes that are too
large. Celery salt may be used in
place of celery and a tablespoonful of
finely chopped parsley may be added'
before serving.
AR WITHOUT ILLUSIONS., -
y a Young American of the
Field Service. -
the young soldiers who
France war has- no fl-
are none the less 'de -
't through. One who
lief of his "section in
th eld Service writes
thu his home town;,.
f war as 'an impres-
sive, -ash of cavalry; • I
had a the flare .. of
trump , ums, the knit-
ting
/iit ting Re a sweaters, the sing-
ing -,of the ' national anthems and
the steady tramp of feet to the tune
of `Tipperary.'
"But this war is the most -.stupend-
ous, grJm, hard-headed business pro-
position that the world has witnessed.
The partners go about the business
heralded by no trumpets, with., but lit-
tle music in their hearts, but with the
determination that success shall crown
their efforts. This is the least- osten-
tatious of businesses; it is a great
.
wars; in which..the prime factors are
money, linen and transportation, and
the cardinal conditions of success are
patience and stern determination. This
is a war of drab, of dirty gray smut --
wholly unlike the old wars of gold,
tinsel and blood red.
"And yet the blood red tint is the
very element with which my. work
must reckon. Instead of the care of
huge guns, the march of reinforce-
ments or the observation of enemy
operations from the air, my work is
with the bloody freight of the trenches
after the attack. with the wounded
and dying. 'see these men going up
to their work in long lines or trucks—
silent, thoughtful men, full of deter-
urination; I see them in their trenches,
seemingly listless, fatalistic in their
attitude; but I work with them short-
ly afterward when they are brought
into the little underground `poste se-
cours' on stretchers, borne by bran-
cardiers where their wounds are
dressed and where they are loaded into
our ambulances, to be sent back a mile
or two, either to be patched up for fur-
ther use or to expire under the kindly
benediction of their Mother Church.
And through -it all there goes that
grim 'set jaw and fighting determina-
tion which meant for France the su-
perb victories of the Marne and Ver-
dun. With never a groan where the
roads are rough or when shells make
travel impossible, but always a faint
smile of gratitude at the end of the
painful journey—and often a hand
clasp—these men are worthy to be
masters of others because so splendid-
ly masters of themselves," .
Imitate Britain.
The talk of learning by Britain's
"mistakes" makes one tired, says an
American writer. Of course, she has
blundered here and there ---we do not
need"to copy the admitted errors. But
if we will take note of the way she
puts in the field first -Class fighting
men and keeps them at the top-notch
of efficiency by the most careful re-
gard for every phase- of their welfare,
we shall do better than if we pay heed
merely to the places where the sys-
tem now and then has broken down
or the individual has performed dis-
appointingly.
THE WAR AS THE
SOLDIER SEES IT
ARMY MEN VOICE THEIR CON,
CEPTION OF MILITARISM.
They See Through the Agony of War
the Dawn of a New Order
Of Things.
In that graphic book, "Under Fire,"
in which Henri Barbusse tells the
story of the daily life of the French
army squad of which he was the lead-
er, there is a particularly impressive
chapter hi which some common sol-
diers voice their conception of the
war and of what must be its outcome.
On the day before they had taken part
in a fierce battle a little group had
been separated from their companions,
had lost their way, had finally, over-
come by weariness, sunk down on the
side of a small mound and slept
through a night of pouring raiz!. They
awakened to find themselves floating
in mud, incased ,in mud, and some of
them drowned in it. M. Barbusse
writes of it:
"I used to think that the worst hell
-in war was the flame of shells; and
then for long I thought it was the suf-
focation of the caverns which eternal-
ly confine us. But it is neither of these,
Hell is water.
Impossible to Imagine.
"They begin to talk of the immen-
sity- of the misery. Says Paradise
'All we can see is only a speck. You've
got to remember that this morning
there are 3,000 kilometers of equal
evils, or nearly equal, or worse,'
"A bass voice rolled to us from fur-
ther away, 'No; one cannot imagine
it.'
"At these words a burst of harsh
laughter tore itself from some one
else. 'How could you imagine it, to
begin with, if you hadn't been there?'
" `You'd have to be mad,' said the
chasseur.
"Then he who spoke sorrowfully,
like a bell, said, 'It'll be no good tell-
ing about it, eh? No one can know
it, only us.'
" `No, not even us, not even us!'
some one cried.
" `That's what I,say, too. We shall
forget—we're forgetting already1'
" `V4;e'ye seen too much„ to remem-
.'..A:
"'And everything we've seen was
too much. We're too little to hold
it.'
•
-" `If we remembered,' said another,
'there wouldn't be any more war.'
"`There'll be no more war,' growls
one, 'when there is no mare Germany.'
" `That's not the right thing to say!'
c'r'ies :another. 'It isn't enough.
There'll be no more war when the
spirit of ver is defeated.'
" `Germany and militarism,' some
one in his anger precipitately cut in,
'they're the sante thing. They wanted
the war and they'd planned it before-
hand. They are militarism.'
" `Yes. To -day militarism is called
Germany.' -
" 'Yes, but what will it be calleri to-
morrow?'
• " `I don't know,' said a voice serious
as a prophet's, `If the spirit of war
isn't killed, you'll have a struggle all
through the ages.' "
Renewal of Hope and Courage.
They have much discussion, as they
flounder in the mud, pull themsely e'4
out of it, sink down with the bleeding
of their wounds, of the cause of war,
of where and how the spirit of war has
its origin, of justice and equality. And
{then the author goes on:
"My still living companions have at
last got up. Standing with difficulty
on the.founclered soil, inclosed in their
bemired garb, laid out in strange g mud, up-
right 'ht coffins ofraising utu tl e
it
huge simplicity nut of the earth's
depths—a profundity like that of ig-
norance—they move and cry out, with
their gaze, their arms and their fists
toward the sky whence fall daylight
and storm. . . . But their eyes are
opened. They are beginning to make
out the boundless simplicity of things.
Arid Truth not only invests them with
a dawn of hope, but raises on it a re-
newal of strength and courage. 'That's
enough talk about those others,' one of
the men commanded; 'all the worse
for theni! Us! Us, all! The under-
standing between democracies, the en-
tente among the multitudes, the up-
lifting of the people of the world, the
bluntly- simple faith! All the rest,
aye, all the rest, in the pant, the pre-
sent and the future, matters nothing
at all,' "
Bran is one of the most important
ingredients of poultry diet, and should
he fed daily, It is rich in nitrogen,
cnrhrn and mineral 'natter.
'!'lilt milt should never be secured in
the slreep•barn at the expense of ven-
tilation. Sheep have a protecting cov-
er'ing of word, which, so long as they
are dry, shiolds them from the influ-
ence of even very severe cold.
pATENT YOUR INVENTIONS
Some !simple devioe you thought of
for your own .use may he valuable.
Ilaook1ot of Information tree,
Stanley LighuiOOtz u T sae It Building
Toronto
WIIAT�SOLDIERS EAT.
Articles -Which Coznprise the Modern
Army Diet.
The old idea that army diet should
consist largely of beans, hardtack and
coffee is no longer approved. In the
present training camps meat, pre-
ferably beef, is served twiee a day,
with white bread baked in the general
camp bakery and kept twenty-four
hours before serving. Where green
vegetables can be obtained -they are
used, otherwise canned goods are sub-
stituted. Coffee is served at break-
fast and buttermilk, lemonade, tea,
cocoa or water at other meals. Meals,
which in the vernacular are "mess" or
"chow," are served cafeteria style.
Every soldier is furnished with an out-
fit which. consists of a meat pan,
knife, fork and spoon and a long-
harulled cup. The cover of the meat
pan serves as a plate, and the outfit
is so arranged that each mart may do
his own cooking in case of an emer-
gency. Each man takes his meat pan
and passes before a table, where he is
served with the various dishes prepar-
ed. He then goes -to a table, or if
there is none, drops down on the
ground and eats in absolute content-
ment. Don't feel too sorry for the
boys, even if they do write longingly
home wishing for mother's cookies or
.Jane's fried chicken. Iren in outdoor
training have good appetites, and they
are far better oft' physically than if
fed on the salads and ices and soda;
they probably would have at home.
What they miss most is sweets. If
you are sending things from home pat
in cookies, candies and jams or jel-
lies. Milk chocolate is one of the
things a soldier seems to crave, and a
jar of malted milk will come handy
if he is not feeling well. Be sure not
to send food that is too rich. The
boys are on a plain diet, with extremes
of climate, and sometimes doubtful
water supply—and boys never do have
sense when it comes to eating!
Kind-hearted Rena.
The wife of a successful young lit-
erary man had hired a buxom Dutch
girl to do the housework. Several
weeks passed and from seeing her
master constantly about the house
•the girl received an erroneous N
Sion.
"Ogscuse me, Mrs. Blank," she said
to her mistress one day, 'but I like to
say somedings."
"Well, Rena?"
The girl blushed, fumbled with her
apron and then replied. "Veli, you flay
me four toilers a week--"
"Yes, and I really can't pay you any
more."
"It's not dot," responded the girl:
"but I be willing to take'three toilers
till --till your husband gets work."
ItI
Apple IIumplings.—Make a crust as
for biscuits, using suet instead of but-
ter. Roll to a quarter of an inch.
Cover with a layer of finely sliced ap-
pies. Sprinkle over with sugar and .
Sew this • into cheese
n.
CIlh11am0
cloth as for Rolly-Poly. Fasten the
ends. Plunge into boiling water,
•
Health
How To Eat Milk.
Milk must be eaten, not swallowed
as a beverage, It must be chewed.
All foods, indeed, must be bastieat-
ed. The calf and the nursing infant
chew the milk which they draw from
the maternal font, The movements
of the jaws and the sucking move-
ments executed by an infant in nurs-
ing induce an abundant flow of saliva
which, mixing with the milk, properly
dilutes it, and to a high degree pro-
motes its digestion.
Milk, when swallowed rapidly as a
beverage, is likely to form in the
stomach large and hard curds that are
very slowly digested. Many persons
who suffer from taking milk in tibia
way imagine themselves to be unable
to take milk and so abandon its use.
Milk should be sipped slowly and
with a sucking 'movement or el„ e tak-
en through a straw so as to secure
a liberal admixture of saliva. By this
means the formation of hard, indi-
gestible curds in the _stomach may be
prevented.
Milk must be taken in right quanti-
ties and in right combinations. It
cannot be denied that milk digests bet-
ter when taken by itself or in very
simple combinations than when mix-
ed with a large variety of other food-
stuffs. In some instances, also, a
large quantity of milk in more easily
digestible than a small quantity,
When the stomach produees a large
amount of highly acid gastric juice
the curds formed when a small
amount of milk is taken will be large
and tough, whereas if a larger
• amount of milk is taken the curds
formed will be smaller and softer.
Hence, the proper remedy in many
cases in which a person complains
that he cannot take milk is to take
more milk.
When milk is largely used as a
nutrient the rest of the diet should
consist chiefly of fruits and vege-
tables. This is because milk contains
an excess of lime and is deficient in
potash and soda, which are necessary
for perfect human nutrition.
The last-named eleeents are abund-
ant in fruits and vegetables, particul-
arly in the potato, which is also very
rich in salts of potash.
,'.imegreeed;ting exclusively of
mild cereals is less satisfactory.
f Such a diet often gives rise to scurvy
in infants. Cereals are deficient in
the alkaline elements that are needed
to neutralize the acid product.e de -
1 velopeci in the body.
In the use of milk it is well to re-
member also that one may easily by
this means take an excess o fats, The
milk of certain breeds of dairy cattle
is exceedingly rich in fats. The use
of such milk in some persons, and es-
pecially in infants and young chil-
dren, gives rise to symptoms that are
sometimes ,nlled "bilious rle: s, ' but
that are not directly connected with
the liver at al], being due to putre-
factive changes set up in the intes-
tine by the pre, e nc' of an excess of
fist ,
Breeders if dair • cattle lhava at-
tempted to product!' strum in much
cows that produce milk eontaiuing a
large amount of fat because they are
more profitable. For table use. how•
ever, milk containing 'a smaller pro-
portion of fat is much to be preferred.
and boil rapidly forty minutes.
HIGHEST PRICES �PAID
For RAW FURS
and G I NS i.. _N G
S i. VER
220 St. Paul St, W. Aiontreal, P.O.
F lir•ferenre. 1'ni,pi 1d.:. or Cam uta
A
ADVICEOUR
:Shp to us at once and Rea
Benefits of High Prices
now prevailing.
B ,ice List anti Shipping Tags FREE
r er e
•
I(mpand .rtlexarderr5r, N1ipEu,C it:
tka�
LESSONS FOR C'OL(ONELS.
Schools For Every Rank in the Brit-
fsh Army.
1 The British Army has (fever done
i teal nin ;', From the time a man en-
ter s it as a recruit, !until he leaves it
as -0 full-blown colonel. ---if he i.hould
:have such luck—he is always going to
i school, says a London weekly. And
the word school is the one used by the
:Army Council; they make no bones
. about it,
In 1'hngland there are gas schoole,
bombing schools, and musketry
schools. where N.t.',O.'s and officers
are sent to !yarn not the rudiments
only, but the latest developments in
these forms of e arl'urt', so they: can
pass on the knowledge soacalluct'+1 to
YOU WILL MISS SOMETHING'tile men r11' their battalion.
i N*Then there are cadet schools, where
If yah! fail to attend i .C.O.'s and privates who are coniid-
erect as likely to make efficient officers
are sent and put through their paces
for four months before being '.f azet-
jted." -
1 In F ranee there are brigade schools,
a divisional schools, and army schools
Stook, �'' iwher•e officers .and N.C.O.'s from the
trenches go to rub up their knowledge
Uinion Stank Yards, Toronto {and hear the results of the latest ex -
More ell trios than over before' lir• 'perimear nd learn the new methods
that the General Headquarters are
ex-
owing
the
best than chitaib, pro.
,adopting.
do es. what will astonish the layman
:adiAeit,1-..d
is that somewhor'e in nish cl a brig -
general runs what is knower as
Dee -ember 7tih.a commanding officers' school, where
i col»nets and majors who are going to
Auction Sate of Shove Stock 10 a .m,, Itake vommand of battalion, find plenty
Saturday, [Ir r,+ mbet gth. 'to learn.
The Eighth Annual