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Exeter Advocate, 1915-5-13, Page 2About the Household Pie Recipes. Cream Piet—One eup sweet milk, one heaping teaspoon cornstarch, three tablespoons sugar.. Let boil until thick, then add one table- spoon vanilla. Rave abaked crust ready to receive the above mixture • over which lightly spread the stiff ly beaten white of one egg and two tablespoons of sugar. Set back in oven to brown. ' • itlock Cherry Pie.,, .One .cup of cranberries, two-thirds cup raise ins, two-thirds cup sugar, half, etlp water, one tablespoion flour, one teaspoon vanilla. Mix well and bake. between two crusts.' (`hoeolate Pie. --One cup sweet milk, half cup sugar, quarter cuP butter, two table -spoons grated ch aeolate, one tablespoon flour and one of vanilla. Put milk and sugar on to• boil, beat one egg well, add a little cold milk and• the flour; beat to smooth paste, and add to milk, stirring constantly. Add 1•at ter and eh_oeolate melted together and L.tii all a few minutes. beat. too smooth paste and fill baked crust. Cover with whipped cream or white of egg. Lemon ('ocoanat Pie. --To one cup sugar add the grated rind and juice of one lemon, one egg well beaten, a good tablespoon of flour, one cup of water and half a cup of. cocea.nut tshreddtdi. Line a pie tin with rich cruet. pour in the mixture and bake. Butter Scotch Pie. --Make a rich crust and bake. Fill with the fol- lowing: To one cup light brown sugar incited over the fire, add a large tabic poop butter and ceol: until the sugar is slightly burned. then add one cup hulk, and when well blended. the yolks. of three eggs, thoroutghls beaten. Stir un ti! thick. and pour into the slier. Bev,: the whites t:; a ..ill froth, add three tablespoons powderer; sumo•, and spread on trip. Brow ao in a quick oven. Date Pie. — One cup date•• (saints -di. one-fourth cup saggar, on, egg, one cup of hut milk, half cup water, one teaspoon lemon juice. Add the sugar and water to the dates and cook over a slow fire tin -'i til half done. remove and add fill-' in:t' and put back to finish baking. Banana l'ie. --- When fruit .s scarce I make pee by baking an un- dererust, and in this slice a bana- na; then cook one large cup of milk, one-third cup of sugar, •a pinch of .salt, a little butter and thicken with flour or: cornstarch. When dine- flavor with vanilla, stir in beaten yolk of egg, and pour over bananas, in crust. Beat white of Flit sweeten and spread on • ten and brown. Pleelant and Strawberry Pie. -- Line the pie plate with dough, put it geed layer of pieplant, cut into cele -s., then half , a cup of fresh strawberries, •or half a cup of can- ned berries, Mix one cup sugar and one tablespoon flour together, turn over the fruit, cover with up- per crust and place in hot oven,for is minutes, then reduce the tem- perature and finish baking. Avoid boiling the contents of a pie, as this is the i eason that so many boil over or run. out at the side. Cestarti Pies. -1. Plain Custard —Beat together until very light the- yolks of four eggs and four tablespoons sugar, flavor with nut- meg or• vanilla; then add the four beaten whites, a pinch of salt, and lastly a quart of sweet milk: Mix well and pour into tins lined with paste. Bake until firm, in a, mod- erate oven. 2 - Chocolate Custard Piz. put some grated 'chocolate into a sauce- pan and place on the back of the stove and let melt. (do not add any -water to it); beat one egg and some sugar in it; when melted, . spread this on top of the • above oustard pie. 'Lovers of • chocolate will like this. 3- Peach - of . Custard Pies—Use either fresh or: -.canned peaches. Chop peaches without juice and add to 'a plain custard. 4; Fig Custard Pie.—Three - figs soaked over -night •in water, then boiled until tender, after which they. should be chopped until fine: Add: chopped figs to plain custard, and -bake. - • Apricot Pie.—Stew apricots un- til tender, sweeten to taste and add beaten yolk of one egg. Fill crust and bake. When cool cover with a meringue made of the beat en white of the egg, sweetened with one tablespoon of sugar. Set in oven until browned. Or cover the pie with cries -cross strips of pas- try when the pie is first pot into the oven. Hints for the Howe. When steaming potatoes put a cloth Over them before putting the lid on. They will take much less time to cook, and be much more mealy than when done in the or- dinary way A piece of white oilcloth placed at the foot of dark stairs will warn those who are descending that the last stair is reached, and thus save an unpleasant fall or jar to the system. Before using a new saucepan add a lump of soda and some gc.ta.t.o peelings and let it boil for some hours. Then wash out thoroughly, and all danger from poisoning from the tin lining will be gone. When lemons are hard cover them with boiling water and stand them aside to cool. They will then appear fresh and full of juice. Neither will the juice seem in the least diluted by any water abserb- ed. To remove grease stains from wall -paper mix with water to the consistency of cream, spread over the marks, allow to remain for two days, then remove with astiff brush. and the stains will have dis- appeared. The following is a light cheese pudding, much more easily digest- ed than plain toasted cheese, which was at one time a, favorite with many, eaten with oatmeal cake or toasted bread :—Cut up the cheese into small pieces and place in a aucepan. Mix two ta:blslxauns of .'urn flour in a breakfast cupful of milk and pour into the saucepan. Allow to boil for a few minutes Take off the pan and add a well - beaten egg The frequent variations of tem- perature during the spring makes it highly dangerous to change chil- dren s clothing too hurriedly. It is a mistake, immediately a hot day comes, to pack away the warm "woollen" and take out the lighter summer clothes. Many aserious cough and illness has been the re; suit of this premature change. The alteration from winter clothing should be gradual. Wool should always be worn next to the skin, as this protects the child from sud- den chills, and a thick vest is ne- cessary until the weather is quite warm and summerlke. )14 Didn't Mind Loss of Legs. A French Deputy who is serving as a captain of artillery tells in a letter to a friend a story illustrat- ing the bravery of the French sol- diers: During a bayonet attack a shell exploded in the .advancing line of French and took off the leg of one of the soldiers. When an am- bulance attendant ran up to the wounded man the Iatter shouted to him :— "Hurry up and rook for my leg;'I, it is lying over there. Maybe I can have use for it yet." After the soldier had been brought to the hospital the general commanding, who had heard of the incident, went to . see the soldier and complimented him• on his cour- age. 'Thank you, very much, my General," the wounded soldier re- sponded. "I have yet one leg for the service of my country, and I can even afford to lose that, too." "But, my dear man—" "Oh, I know what you are going to •say," the soldier interrupted, "but really my ,legs are not so ne- cessary in my profession, because I am a piano instructor and my hands are enough for me' to get along with." Sal—What do you think of Ger- trude? er-trude? Sue—Oh, I think she is a right sweet girl. Sal—I don't like her, either. . `''andles improve by being kept a few months. t �s�e utYe��v�uiv ev: e eic�u e:�`e€ e $'epi3u3sm a^.'s3ie •..•mac 'c:Esmsm,m Canada First s iz st CQn rete � Pavements ement s .24v ;3iK411,xvc , smai omisista 'ec .".'ou:' ce.miv.4 areavals 'ou@•. u+s4 White the first concrete pave- ments. ever laid in Canada. were, swocrding to the hest , obtainable information, those laid in Toronto, nevertheless, Windsor, Ont,, can probably claim, the de,stinction of being the first plane to use this form of construction ,too any great extent, eht the beginning of 1908 Windsor had over 20,000 square yards of couct:ete pavements, and thisquan- tity has been imcreased every year since then. In fact, practically no other kind - of pavement is being used in that city. The general method has been to lay the pavement in two courses, that is, with a foundation of con= trete and :a wearing ,surface of mor- tar. The coast has varied from 99 cents to $1.15 per +square:yard; The pavements laid in . 1912 cost very little more than $1,00 per square yard. At the same, time, the cost of macadam pavements was about $1.10 per square yard, so that the cost of concrete was practically the ;samefor macadam .and. a better pavement was obtained and one for ivhiesh the. coat of . maintenance is emetically nothing.. Eight Barrels and a Range Exceeding Any Other Weapon. This is the first photograph of the secret h.iupp .siege howitzer of which so much has been said In Germany it is called the Emperor's Eight -Leagued Boots, from the number of its barrels and its kick (technically, of course, its retail). It weighs on its ,service mount- ing, as photographed, 159 tons, 2 cwt., 1 qr., 11 lbs. Its eight clus- tered barrels (their eine may be estimated by comparing the figures of the Kaiser and his staff officers) are specially designed for con- centrated or collective "bombardment," for discharging salvos or "bouquets" of shells (one projectile of which is a, fair load for an ordinary railway truck) at a. range of thirty-two miles. RED CROSS SOCIETY, Toronto, May 1.—The heavy loss- es suffered by the gallant troops who took part in the glorious battle of :Genre Chapelle shows clearly that even local successes cannot be gained without great loss of life. The greater proportion of these casualties are wounded, and lives can only be saved when these wounded men are attended to promptly and when the doctors and nurses have every medical appli- ance at their disposal. A large amount of medical supplies have been .sent from the Red Cross both to England from Canada and from Canada to the front during the past weeks, and as the war progresses a still larger amount will be need- ed. Funds are specially needed for these surgical supplies, as the Red Cross authorities know exactly what kind of instrument is needed at the front and in. the hospitals, and they have to be purchased from the proper sources. Ne•erthe'less, anyone can roll bandages, and these are needed by the million, but word has been received from England that bandages not proper- ly rolled should not be sent, and the Canadian Red Cross Society earnestly requests that all who un- dertake tosend in bandages should not do so unless they are prepared to carry out exactly the instructions given them. These bandages are made 2 inch, 9,3ei inch, 3 inch, 4 inch, 5 inch and 6 inch and 5 yards long. A cheap grade - of unbleached factory cotton should be used, and they must be torn, not cut, -and tightly rolled on bandage rolling machines. Old linen, cotton and flannel will be always acceptable, and there must be many housewives who have table cloths, towels, sheets, etc., which havebeen used suffi- ciently to enable them to be re- placed. If every householder were to give one sheet, one towel and one table cloth, what alot of ban- dages could be made to bind up the wounds that our brave soldiers have suffered in the cause of free- dom. It is of the greatest 'importance that all supplies should be packed according to directions and that the contents of each parcel should ' be fully described on the outside, witch, the number of articles, size of articles, etc. Full directions as to packing and what is most needed, etc., can. be had on application to the Superintendent of Supplies, 77 King Street East, Toronto. A new leaflet has justbeen issued, 'inn which all information is given for the guidance of fall those who are helping in the great cause. Mose who are assisting the work of the Red Cross little realize how their good work is appreciated by the soldiers, both. in the trenches and in the hospitals. Here is an answers from a Canadian nursing sister, who was for' some time en- gaged - gaged in a. hospital 'on Salisbury Plain :-"Please tell any of the dear people who send Red Oros things that they will never know what a blessing the, tbings they have, made are. They cannot make too many hapdkeechiefs, night ishiets and pyjamas. They are valuable, I oan tell ; you.'l 'That is one of the many messages of gratitude that comes tier -rase the sea to the'splenditl band of work- ers who are doing so much for:our. Canadian soldiers in their battle for freedom. It should .•sttir me to greater energy and renewed active sty finder the Red Cross sign. RED -CROSS NOTES. One of the most interesting gifts. Thai: citigiene of Guetl h, through the Canadian. Rad Cross Society, and the people of Wellington County, leave presented -a motor ambulance to the Society for ser- vice at the front, The Yukon Chapter, No. 1, of the Order of the Eatetern Star, of Dawson City, Y.T.; has forwarded to the Canadian Red Cross Society the sum of $304, The people of the. Yukon Territory 'have supported the Red Cross in a generous man- ner. TUE L'NIFERSITIt HOSPITAL. More Supplies Are Required For Our Wounded Soldiers. We hope that our friends through- out the Province who 'have so nobly.: helped us to equip the Hospital, will not misunderstand our tardy acknowledgement of their gener- osity. The shower of Ants kept on steadily and made it difficult to announce the result. We have to date received ten thousand (10,09) sheets—so we are still in need of at least two thousand more. There need not be the slightest fear of over -lapping. All the supplies re- ceived over and above the needs of our hospital are to be turned over to the Red Cross for use in other, preferably Canadian, hospitals. Wh.eri our readers hear that now in some of the hospitals ilii Frame' they are using sheets a second time for lack of a sufficiently large eup- ply, the housewifely souls of our Canadian women will surely rich in rebellion against such conditions continuing. We hope and believe that the sad events of the. last ten slays will make us more unselfish, more de - received so far by the Canadian Red Cross Society reached head- quarters recently an the form of one scarf and three knitted wristlets, which were worked by Miss J. U. Bernards, of K4ohaia, Hawaii. En- closed sed c in thepackage was a note which said ;—"With this old lady's prayers and best wishes, who left England in 1551." Accompanying the message was a. photograph of the sender who, though far away in Sunny Hawaii, has nut forgotten. our brave soldiers. The Girls' lied Cross Auxiliary, of Aurora, Ontario, have for some time been making a small khaki bag containing iodine, wool pad, piece of gauze and waterproof. Altogether these girls have made 825 of these little bags, Full de- scription and direction's are print- ed in English and French on the outside -cover, which also has the maple leaf printed above the direc- tions. While the appeal of the Society has been met in a• generous manner, a large quantity is still needed if the Canadian troops at the front are to be supplied with this luxury. Pipes, tobacco in tine, plug tobac- co, and smokes of all kinds will be welcomed at headquarters and also money to buy them, It is not neces- sary to point out what a great deal of comfort and pleasure a pipe of "baccy" affords our soldiers in the trenches and in hospital. Another large consignment of Red Cross supplies left this -city a few days ago, when 435 cases were sent to Halifax en route to London, where they will be distributed by the Canadian Commissioner. Since September 10 no less than 8,696 cases have left headquarters, and supplies from all parts of the country still continue to arrive every day. Among the articles sent yesterday were 4,861 shirts and 5,805 socks, besides a large assort- ment of other articles. It is an interesting fact to note that from August 30 -to December 31 last, 3,548 cases were sent from Toronto, and from December 31 to April 15 the number shipped total- led 5,148. Thus 1,600 more cases were shipped during the past three ..and a half months than during the previous four months. These ship- ments do not include any article sent other than Red Cross supplies. That the West is doing its share is shown by the fact -that in the ,past three • weeks two shipments of 48 cases each arrived from. Cal- gary. A large consignment • was also received from Hamilton and 3,600 e -oaks from the Brandon Chap- ter of the Daughters of the Empire. The -se latter articles. were for. the War Contingent Association. Colonel Gorrell, who is in charge of the' Duchess of Connaught Hos- pital at Cliveden, England, in a recent letter to• Mx, Noea. Marshall, chairman of the Executive Com- mittee of the Canadian Red Cross Society, asked that maple sugar and syrup be sent, as the soldiers specially appreciated this luxury. The Society Will be glad to receive. any maple products, and the farm- ers of Ontario ;and Quebec ane spa, cially asked. to assist in this worthy ,appeal. We cannot do too math tot, our soldier\s,, and when.tiiey ex< press a wish for any particular lux tory, they should receive .it: Although there are only. twelve ladies in the town of C:areroiss, Yu- kon Territory,: including one Ja- panese -and one Indian, they have been doing a splendid work on. b:e- hal,f of the sold:ie.rs, and 'have scent a parcel of knitted goods to -the Canadian. Red ..Cross:. Tlphee came forts were.seat, ilay the Patriotic, League of that little town in the far north. asiwie Powers LSCGMPOSLDOFTHE 1,OLLOWIN8 [NUM EPOS AtdONORE ones mama &CAR& WIATEOFSODAPA0 termined to provide all possible comfort, not only for our own, but for ALL who need our help. Sure- ly in this hour every woman fee.is that all the Empire's sons are here --hers to comfort in every possible way. • We still need alsa about two thousand pyjamas and the saline number of surgical night shirts, Will eoms of the circles of organ- ized workers come forward and help us, JEAN Mci'HEDRAN. lel Bloom' St. \Vest. G. C Money may be sent to Mrs. F. N. G. Starr, 112 ul:ege St. Oh, she said; ytiur conduct is enough to make 'an angel weep!" ' I don't see you ,shedding a tear," remarked the brute. FEEDING THE YOUNG CALF Kindness and Care arc they Secrets of Success-- Feed Should Bei Scrupulously Clean, Also Surroundings. Many animals have been stunted in growth by improper feeding when they are young. It is much easier to injure a. young animal by careless feeding than it, is a full grown onc. Thought and (-are are necessary at all 'times in feeding animals, but especially so when feeding young animals. Whole milk is nature'••t food for the young calf, but unless beef is the sole object it will not pay to feed. it. The next best thing is skim milk, but this must be fed with care. The skim milk fed to a calf should not exceed eight() )n pounds daily until the calf is five weeks only, and only in rare eases should an amount bir,,vond twenty- four pounds be given. Many calves are destroyed by being overfed with skim milk. Where calves do l,torly• on skimmed milk the moults are due to the abuse of the food. Teo large a supply of milk. infrequent and irregular feeding, cold milk, and sour, unclean feeding pails are the causes of nine -tenths of the troubles. The young calf should be allowed at a feed whilehalf this would probably be enough for a. Jersey. All changes in feed should be made very gradually. When changing front whole milk t;, skim milk, be- gin by replacing a pint of thee whole milk with a pint of the Aim milk. Then gradually increase the amount of 'logo milk and reduce the amount +of ubule milk until in .~bout ten days nothing but. skim milk is be- ing fed, The change must be mido slowly in this way or the- digestive t 'stem will be nio-et. All changes in feed should be made slowly to allow the st%onitt-1r. to get ac'cu5t4,ni- ed to the new food. This rule ap- plies to feeding stock of any kind. A great deal of the trouble that people have with their .stock is caused by too eudelen Changes of food. To replace the fat that has been removed from the skim milk it is gonad practice to add a little flax seed jelly to the ration. This jelly should be used in small quantities 1;tt first, and the amount gradually increased. Begin with a dessert spoonful ineach portion and gra- The dairy calf should not be fed as heavily as the beef calf. It should be kept growing and thrifty, but not too fat, or the dairy type will be lost. to be with its dam for the first one or two days. It should be allowed to have the first milk or colostrum at any rate, as this is necessary for clearing the bowels -and start- ing the digestive functions. All feed given should be gat blood heat. Nothing upsets the digestive sys- tem of the calf and starts scouring so quickly as cold milk. An -other thing that must be kept in mind is to start with light feeds, and very gradually increase the amount given. Good judgment is required to know when the -animal gets enough without ,being overfed. A calf intended for ,a model dairy cow should not gain over one and (Me - half pounds per day for the first four months, and less thereafter. A good way to tell if the ,calf is be- ing fed pi;operay is to notice the condition of the bowels as indicated by the manure. If there is .,a ten- dency to ltao!seneiss, the feed should be reduced aft once, and care taken that everything fed is at blood heat. If a calf gets off its feed it is a. good plan to miss a meal or two and then feed somewhat lightly for a time. llialte Changes Gradually. a;. y It is not possible to lay down. fixed riles as to how much to feed, as 'calves • differ ea in 'then size and vigor. Holsteins may be started on about, six pounds of new milk dually increase the amount until • about •a cupful is being, fed night and morning to a three -month-old calf. To prepare the jelly, steep the whole flax seed in boiling water and make a thick past of it. The calves should, be taught to eat me -al as so -on as possible. This can be done by putting a, little in their mouths, immediately • after supplying the milk. The calves will begin tie pick a little bay at ,about three weeks old, Thisshould be encouraged,. but care must be taken that -only the best and cleanest hay is offered: If the following rules are observ- ed success in calf rearing is en- sured i • ' 1. Treat calves kindly and never lose your temper wits& them, even if they 'are a little stupid some- times. 2 Be iscrupulouslyclean as to the feed fed, and also aSs regards pails and the animal's -surroundings. 3, Make ell -changes in the charac- ter of.the food' very gradually. This applies whetiher changes tit as to temp-erature, quality . of tame feed, . amount of food, sweetness oTr acid My with ,milk ;fed, time of feeding, or any, other thing• connected with the food. : ' 4.- Peed ;only wholesome .-food y , feed regularly, and feed in etiffi, dent quantities.