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HomeMy WebLinkAboutZurich Herald, 1917-12-07, Page 31,, 0 DOMESTIC SCIENCE AT HOME Twenty -First Lesson ---Milk and Its Derivatives, lc • may be called a perfect food, the location, curing and' manner of taming as it does the five necessary food elements required by the body to ntainta', life. It is the first food for infants; it fernis also a perfect food for small children, the protein being in the form of casein, which is readily digested. The adult requires additional food, owing to the activities. Milk will not supply all the needed elements. The carbohydrates are in tL fore:- of ' milk sugar and fat; the fat is seep"ended hi the milk in the form of tiny globules, thus giving to the milk its clear, white color. The proportions of fat in the milk vary from -2.8 to 8 per cent. This variation is clue to age, condition mad feeding of the cows, Cream. Whe 1 milk taken directly fret. the cow is placed in suitable containers storing, give many varieties. Chaeee is a valuable food, containing a large amount of protein in the form of casein. It is a concentrated food, and when properly combined with oth- er foods furnishes an economical nutri- tive diet. The by-product of butter is butter- milk, which is greatly esteemed in Europe. Many of the foreign race contend that the use of buttermilk prolongs life by neutralizing' the bac- teria of the intestines. Buttermilk is also strained, the curd salted and beaten with a wooden spcon, then worked into a smooth mass. This is called buttermilk cheese and was greatly esteemed' by our grandmoth- ers. To Make Butter at Home. Collect left -over portions of cream and permitted to stand for a period of in a clean bowl Permit it to stand time, the fat globules, which are light- for three or four days to turn. Now place one cupful of this cream in a one -quart Mason fruit jar. Add one cupful of warm water, testing the er than the water of the milk will rise to the top and form a coating over the entire surface of the milk. This is called cream. Cream is a wholesome, i cream and water w th a thermometer. palatable form of fat, Modern methods i It should be sixty-five degrees Fah - now u:,o a machine for separating - renheit. Place rubber lid on jar• cream by gravity from the milk; this Shake continuously for a few mam- elirDtinates the period of time for ents, and you will feel the contents of standing to permit cream to rise to the jar become lumpy. the top of the vessel. The derivations Drain off the buttermilk and place or by-products of milk are butter and cheese, the butter in a bowl of clear, cold wa- Butter. ter. Add one-fourth teaspoonful of Cream is permitted to stand a cel_ salt and work, changing the water un til it shows no trace of milk. For fain length or time to develop an acid the butter in pats and place in re - ferment. The object of this is to give frigerator to cool. Care must be the butter a desi_nble flavor and taken not to scall the cream by using aroma, or -this ferment may be added, water that is too hot. A few drops to the cream in the fo1'ru of lactic acid,' of carrot juice may be added to give The cream is then churned, the but -.the butter a color. Grate a small car- ter -mill: drained off and the butter rot and place in cheese cloth and worked with pure, cold water. Salt, wring to obtain the juice This but - is added to the butter to preserve and; ter may given to small children or improve the flavor. Butter contains to invalids. about $ i per cent. fat and is a valuable I Let the buttermilk stand a few food for energy. hours and drain off the water that has Stveet butter is made from fresh risen to the top. Then place a piece cream and is usually sold unsalted. It . of cheese cloth in strainer, turn in the wilt not, keep any length of time, • usually turning cheesy. Cheese. Cheeoe is made from milk by special process of fen/tenting milk with a lactic acid ferment and then eoajulat- ed with rennet. This cheese when used fresh is called cream and cottage cheese. Many other varieties are made by special processes which, together with buttermilk. buttermilk and let dram for two hours. Now place the curd in a bowl and add: One-fourth teaspoonful of salt. Work well with wooden spoon to a smooth mass. One-half green or red pepper, chop- ped very fine. Mold into balls, and place a piece of nut on the top and serve on lettuce. Sour milk may be used in place of,. USING THE CHEAPER CUTS OF MEAT. Chea'p cuts of meat—that is to say, the tougher or Iess choice euts—can be made acceptable to fastidious palates by thorough and careful cook- ing. Here are suggestions that lend variety to the Ways in which beef, ham and chicken may be served at' the oi.e meal a day to which "'fie have patriotically reduced our meat -eating. • Broiled Flank Steak 1 flank steak, salt, pepper, 1 tea- spoonful b later. Buy a flank steak the size required for your family needs. Ask the butcher to score it on each side ,or, if you clo this your- self, self, use a sharp knife and score diagonally across the meat, in lines one inch apart; turn meat and score in oppcsite direction, making small diamonds. Score both sides. The scoring cuts across the tough fibres and makes the meat tender like sirloin. Heat a frying pan red hot, drop in the -steak, turn squickly back and forth to sear the whole surface and then re- duce the heat and cook more slowly. Turn steak frequently to• cook evenly. A flank steak will cook in ten to twelve minutes. Season with salt and pepper, remove to a hot platter, speead with butter and serve. Round Steak in Casserole 1 round steak cut 1?a inches thick, 1 cupful flour, teaspoonfuls salt, pepper, 1 tablespoonful butter. Pound the flour, a little at a time, into both sides of the steak, using a meat hammer for the purpose. or a potato masher or even a large heavy spoon. Heat a frying pan and brown the meat on both sides, then put into a baking pan. Rinse the frying pan with boiling water so as to save all the browned meat juice and pour this water over the steak, using enough to come up halfway. Add seasoning and cover. Bake until tender. This is a very economical dish and there is no waste. Baked Meat Hash • Medium white sauce, hot plashed potato, left overs of meat. Put meat through a food chopper, first remov- ing all gristle and bone. Season high- ly with salt and pepper. Butter an earthenware baking dish. Add en- ough medium .white sauce to the ground meat to moisten and bind it to- gether. Turn into the baking dish, spread over in a layer, the hot well- seasoned, mashed potato, Bake in a hot oven until brown. • Jellied Ham 2 tablespoonfuls butter, 2 table- spoonfuls flour, ii teaspoonful salt, 1 cupful chicken stock, 4 tablespoon- fuls cream, 1 teaspoonful granulated gelatine let cupful cold water, live cup- fuls cold boiled ham. 'Make a white sauce of the butter,. flour and stock. Add the salt and pepper. Soften the gelatine in the cold water and add to the white sauce, add the cream and the finely chopped ham. Turn into a shallow pan, pack solid -end let chill. OSTRICHES AT $5 APIECE. Change in Fashion Largely Respon- sible For Drop in Value. plumes s had :Fallen off, The war was partly responsible. But there were Other causes. One of the greatest os- rleh farms in the world, maintaining is stock of 1,000 birds,'was mixed up Until very recently the pr]le of an ostrich was $500. It was not always possible to obtain the birds for as lit- tle as that. But a few months ago, in Arizona, a cash buyer could get as tnany of them as he wanted for $5 apiece. freakish fashion had a ,good deal to 4b with it. The demand for ostrich AUNT T YOUR I V TLL 8 :genie P t y b e simple d viCe you thought of or your own use may be valuable. Booklet o tnforitiA.t,'ion free. 7 t �. 1 lteg'ft :C'tent A ti's• 1,��'�i��,i].���IDG :LumNffan 13rtiltltiiF' ' ',igrOtit6 Stan with a speculation in•Arizona real es- tate and went into barikrulitcy, ]lIeanwhile, in South Africa, owing to the war and lack of demand by fashion, the domesticated ostriches have been allowed to perish by thou- sands of sheer starvation. It did not pay to feed them. It costs money to feed all ostrich, though the huge fowl will eat almost anything of a vegetable nature. In Arizona and southern California (where the industry was formerly so thriving) the birds subsist chiefly on chopped alfalfa, cabbages and unmar- ketable oranges, of which lasts (fed to them whole) they are remarkably fond. • In the private schools of China a teacher is paid about one halfpenny a day for each pupil, Gather eggs twice a day, keep in cool place free of foul odor, and mar. ket not less frequently than once a week, THE CAUSE OF BACKACHE Every muscle in the body needs constantly a supply of rich, red blood in proportion to the work it does. The n?us:eles of the back are under a heavy. strain and have but, little rest. When the blood is thin they lack nourish" meat, and the result is a sensation of pain in those muscles, Some people think pain in the back means kidney trouble, but the best medical authori- ties agree .that backache seldom or never has anything to do with the kid- neys. Organic kidney disease may have progressed to a critical point without developing a pain in the back. This being the case pain in the back should always lead the sufferer to look to the condition of his blood. It will be found in most cases that the use of Dr. Williams' Pink Pills to build up the blood will stop the sensation of pain. in• the ill -nourished muscles of the back. How much better it is to try Dr. Williams' Pink Pills for the blood than to give way to unreason- able alarm about your kidneys. If you suspect your Kidneys any doctor can make tests in ten minutes that will set your fears at rest, or tell you the worst, But in any event to be perfect- ly healthy you must keep the blood in good condition, and for this purpose no other medicine can equal Dr. Wil- liams' Pinlc Pills. You can get these pills through any dealer in medicine, or by mail at 50 cents a box or six boxes for $150 from The Dr, Williams' Medicine Co„ Brockville Ont. QUEEN SERVED 500 PIES. Princess Sells Pudding at Communal ' Kitchen. The Queen and her daughter saw the inside working of the communal feeding scheme which will enable the Borough of Hammersmith to provide 40,000 dinners a day, should that ever be necessary. At present 7,000 dinners are being served every day, and the royal visitors watched the preparation of the batch in the central kitchen in Lime -grove, and later helped to serve out savory pies, puddings, soup and baked potatoes at one of the nine dis- trict depots at which the food is sold. Becklow road depot was the one chosen for demonstration to the Queen of the merits of the central kitchen method. Her Majesty took a great interest in everything, and had tinder her especial care the meat pies, for which pink 2d, tickets were exchanged. Princess Mary dealt with the popular penny blue tickets, whic were worth a large portion of appl pudding or ` a helping of bolted pota toes. The chief difficulty with the Queen's customers was that most of them had forgotten tobring a receptacle for their purchases, or, in their emharass- nient, forgot' to produce it. One olcl lady held out a grubby apron, The Queen looked at it, and then gave the sound advice that the pie should be carried away in the hands, for preference, "You cannot carry a pie in a jug. I expect you were sent for soup," said the Queen to one small child, and to a jolly little sailor boy, who bowed prettily as he thanked her Majesty for his portion, she bowed and smiled in re- turn. Before the visit was finished Queen Mary had distributed 500 pies, chiefly to the regular customers of the depot, of whom the majority are children. Care .. should be exercised not to overfeed the calf on milk. It is prac- tically impossible to satisfy a calf's appetite for milk without overfeeding it; therefore the amount should be either weighed or measured out at each feeding, HIGHEST PRICES PAID For POULTRY, GAME, EGGS & FEATHERS Please write for particulars. z'ouzm1'r it CO„ e0 Bonseoourn Market, Montreal It is very important to protect sheep from wet weather, although they can stand considerable cold. HIGHEST PRICES P4iW For RAW FURS and GINSENG N. 11,. Va R 220 St. Pani St. W. Montreal, P.Q. Reference, Union 3-31c. of Canada OUR ADVICE ' ship to us at once and Reap Rcnefits of High Prices now prevailing. Pelee List and Shipping Tags FREE Ylarngand 4lexander,WINNIPEG, Canada s. Hotcl di C 9_, ad Coronado Beach, California Near San Diego POLO, MOTORING, TENNIS, BAY AND SURF BATHING, FISHING AND BOATING. 18 -Hole Goff Course Hotel is equipped throughout with Automatic Sprinkler System. AMERICAN PLAN JOHN J. HERNAN, Manager iWib ;GY,lflir•N'*,Sblhe,..'.,.'t^!, .... ,5.. . ..a r srersvoice 40091\11111111miciehr eje ,9p Ori 1 � k -� z oinN and pickout your Vi holy for Chrisimas It will be e1iv red w enever you W m Victrolas $27.50, 41.50, $63, $79, $117.50, $225, $285, $365, $370, $445, $520 Vidor Records -90c for 10 -inch, double -sided. Vic'tor- V idirola and; complete outfit of 15 double -sided records, 30 seledi ions for $41.00. o.' EASY PAYMENTS, IF DESIRED Write for. Catalogue listing over 9000 Vidor Records Berliner Gramophone County •(t MONTREAL LIMITED 601 Lenoir Street 1080-402 39 r ° Not i= it h "fiilivinoommird00., i ea° UZZLor ITV k z 41S g.. „00 0 � ii�99 � 1�,r 1 te =t, rc tit rd tiN tihit '41, iisAf 9 Health Food as Body Fuel: Food is something more than fuel, It not only supplies heat and energy to the body, but also tissue -building • material. Fats, starch, sugar and fruit acids are true fuel elements; while proteins, which comprise the gluten of wheat, the cr,.sein of milk, the vegetable casein of pea:, and beans • and similar foodstuffs, the lean of meat and the white a _ eggs are the tissue -building :'ements, The fuel elements—starch, sugar, fat, etc., are easily disposed of by the body. A portion is burned up at, enee in producing energy, supporting mus- cular work, etc., while any reeidue is deposited as fat. The proteins or tissue -building elements are not so easily disposed of. They ca.,wt be stored up. If taken in exsees they must be gotten rid of at once. An excess of protein gives rise to poison- ous substances, which do great mis- chief in the body. The worst mischief that maims from' the use of an excess of protein is the encouragement of nutrefaction in the intestine.. The undigested fragments remaining in the colon undergo rapid putrefactive changes, and the poi:>cr_ absorbed into the body damage the liver, kidneys and all the tistues and disturb all the vital functions. The normal proportion of tisv building elements is about one-tenth of the total requirement. Wiley- an excess is taken the undigested portIons s u adar ge putrefaction and are cc:avetted into highly poisonous substances, ptomaines toxins and other substanees which are prodigiously toxic or poi•onou , The presence of the,:o products of putrefaction may be recognized in the stools by a putrid odor, Healthy bowel discharges should have a sweetish or slightly sour odor, or should be entirely free from odor. A putrid odor is always an evidence of an abnormal and harmful condition. When the bowels are in such a condi- tion that putrid, foul-smeliing gases escape, intestinal autointoxication is going on. A beefsteak carried in one's pocket would within a few hours become putrid and exceedingly offensive. The same putrefactive changes will take place in a portion of beefsteak which has been swallowed and remains undi- gested 'in the colon. Starch, sugar and fat n?'ay be stored up as tissue fat, but proteins cannot be time stored. If not used they undergo decay, pro- ducing biliousness, colitis, putrid stools, foul breath, -coated tongue, con- fused brain, insomnia, and a great variety of other distressing symptoms. A high -protein diet is largely re- sponsible for a world of mischief, the real cause of which hos not been gen- erally understood or even suspected until recently. It has recently been proved that by reducing the protein to the actual needs of the body and mak- ing the protein only sufficient in quantity to serve for ecce- a: y re- pairs, the endurance may be enorm- ously inceased. The protein content of nut,,, fruits, milk, cereals and vegetables v'i'al sup- ply all the protein needed by the body without the use of flesh foods. This has been well proven by experiments in animal feeding by food experts, A Prayer Fur Parents. Oh: Father, spare us both until Unto our children we fulfil The service they -require; 1''or, Lord, behold how weak they be. The world—how full of cruelty, Of evils that conspire. Of.htardest toil we'll not complain, So we a competence may gain --- Their daily need supply; And if. O Lord, Thou wilt us spare, Till for each other they can rare, 'then we will easier die, 'Who pities not the feeble lamb: Too soon bereaved of their darns. The little birdies, too, That miss the mother's downy wing? -- Ah, then without Home's comforting What would wee children do? 13ut when they to full stature grow, And Death calls us, then we will go The way that all must. take; For when Spring is to Autumn grown, And the old nest is left alone. The birds their way can make. Meantime our thanks each moral shall rise Arcus lir Around our hearth Xth tillte the 3kiee Whilst Thou dust Ieave us tend Our little plot ---then by and by The full-grown plants will needs day,— Yes, es, can themselves defend! --Alexander Louis Fraser. The sheep stables should lime fre- quent cleaning. When the manure is allowed to remain too I'ng it gives ' off ammonia and other foul gasses which injure the sheep.