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Zurich Herald, 1916-09-15, Page 7HAVE YOU A POLICY JN THE Crown Life INSURANCE CO. ? Ab�ut the House i Useful Hints and General Informa- tion for the Busy I rouse*Ife Chicken Dinners. Supreme of Chicken. -Take the two portions of chicken; place in a well - greased casserole, squeeze a little lemon juice over, and sprinkle with salt, Cover and cook in the oven until done. Dish on a bed of mashed potatoes and pour a good white sauce over. Casserole of Chloken. Take the necessary number of joints of the chicken and fry them a golden brown in butter or in clarified dripping. Drain them thoroughly, and then put them in the earthenware casserole with. enough stock to cover the meat. Slice two onions and two carrots, and add a little parsley, eight peppercorns and one clove. If there is • no meat stock to hand, use water or vegetable stock, with two teaspoonfuls of glaze or meat extract. Cook gently in the oven for one and a half hours. Strain the gravy, thicken it with a little flour and butter, cook all again for 20 minu- tes, and serve in the casserole. Fricassee of Chicken, Rice Border.— Boil about 1/2 pound of rice in one pint of chicken stock or water. Cook until the rice is tender, then add a spoon- ful of butter, pepper and salt ; then grease a border mold and fill it up with the rice ; steam till wanted. Make a good white sauce, using 11h, ounces of butter ; melt this In a stewpan, then add ounces of flour, mix smooth and then nearly one pint of milk by degrees, pepper and saltte taste ; stir over the stove until it boils. Cut the chicken into joints after steaming it to cook it; put the chicken into the sauce, and then turn out of the rice mold. Fill the centre with fricassee of chicken, sprinkle the top with chopped parsley, and• serve. Chicken Souffle.—Take the neat from the two chicken legs and put it through the mincing machine about three times, then pass it through a fine wire sieve. Make a sauce with one ounce of butter, one ounce of flour, half a pint of milk, pepper and salt ; stir it until it boils, then add the chicken, and when quite cold add three yolks and three whites of eggs whipped to a froth, stir in lightly and put into a scuffle dish which has been greased and tied round with a greased paper to come halfway above the dish. Steam for half an hour. Serve with little leaves of chervil placed on the top. This makes quite a large souffle, sufficient for six persons, It should be very light, and it rises enormously. Remove the greased paper before serving and serve immediately, or the souffle will be spoiled. Chicken Cutlets From the Remains of the Souffle.—Flour a pastry board, and put the remains of the souffle on it; press it out with a knife and shape it into cutlets ; egg and breadcrumb, and fry in a basket in a deep pan of boiled at all, the ingredient "caffein" is fat. Drain and serve in an entree dish liberated and caffein is not in the cera on a lace paper. Make cutlet bones of parsley stalks, and serve the cutlets with or without a centre of peas or string beans. - or more of brown sauce or meat ex- tract, Let the sauce boil fact over the fire so as to reduce it a little, then add some browning. Strain the sauce into a small shallow stewpan and put it on one side to get cold. In the meantime, cut some meat, and not too small, slices from your meat, letting them be all as much as possible of the same size, and remove every particle of skin, fat, gristle or burnt portion, as it is the later which. gives the "warmed -up" taste that is so un- pleasant. When the sauce is cold, lay in it the pieces of meat, cover up the saucepan and in about half an hour's time put it at the corner of the stove, warming by very gradual degrees. If allowed to boil, the meat is sure to be tough. As soon as it is thoroughly hot, it is ready to be dished up, with the sauce poured over it, and it should be sur- rounded with fingers of bread, fried a golden color. The addition of a little finely chopped parsley greatly im- proves the look of the dish. • txtllp, Cl v ored With ;1laatr9' - and dried. 1 tt?o la 1$, used tQ covet` .them,, ilaetui Ninte, -Always.XGA1s clean and loveable. Do everything on the right day Frfie1 possible. Bedrooms should be carpeted in the middle of the oor only. Keep your House clean and tidy', especially your living -roma. Have a place for everything and'. keep.everything in its proper p1aoe. To putd,fy cistern water put charcoal is a bag and hang it in, the water. If the handles of table knives are discolored rub with brickdust and vine- gar. When packing bottles rubber bands'' .slipped over them will prevent break- age. When white oilcloth is stained by coffee try rubbing with. common baking soda. Correct Coffee Making. What every woman knows is that good food is easier to spoil in the cook- ing than poor food. A bad egg or a steak is difficult to make, worse, no matter how it may be cooked. . And by the same philosophy the most difficult teas or coffee to brew well are the highest grades that come from the gardens of the East, where the fancy sorts are grown. The deduction to be drawn is simple. If one intends to cook casually, the thing to do is to buy the cheapest food to be found, But if the care is to be used that makes of cooking a fine art and a safeguard to health, then good food is required as a basis. Whenever you see on a package of coffee directions reading "boil (so many) minutes," it is fairly safe to as- sume that the content is an indifferent article. The rare bouquet that is nature's gift to the product of favored areas of the East is entirety vanished, and, what is even worse, the injurious principle of coffee is extracted by boil- ing. The moral is that if one uses an old- fashioned coffee pot the coffee ehould be ground quite fine (not pulverized), and fresh cold water should be boiled in another vessel. When the water comes to a hard boil pour it upon the coffee and stir a little until the float- ing coffee sings. If the result is thin or otherwise unsatisfactory, one may be certain that the coffee dealer is pro- viding inferior coffee. Made after this manner, coffee is a wholesome bever- age. But if coffee and cold water are brought to a boil together, or if in the process of brewing the mixture is An Appetizing Hash. First of all, fry an onion, finely chop- ped, in one ounce of margarine or drip- ping, till it is a golden brown, then add one ounce of flour, and after stir- ring well together for live minutes add half a pint of stock, well flavored with vegetables, two or three 'cloves, salt if necessary, and four tablespoonfuls of ketchup. Stir for a few minutes over the fire, then flavor further with a teaspoonful ox akers HIGHEST WAGES Firstbrook Bros., Limito 283 King St, East, Toronto srsc�zrx< - mmraiss� Logue of healthful foods. Some Cooking Terms. There are many terms in cooking that are as unintelligible to the young housewife as Sanseri't. To read about letting one thing saute and another "marinate" doesn't, in the words of current slang, "mean a thing in her young life," Here are a few terms of this kind explained by a woman who knows all about it. To marinate means that you make a sort of brine of spiced vinegar or lem- on juice, or vinegar and oil, and let the article stand in it for a couple of hours, for flavoring purposes. Stock is the essence extracted from the meat. A roux is butter and flour cooked to- gether And stirred to a rich cream. A white roux is made with uncooked flour, a brown roux is made, with dour that has been browned by stirring for gefew minutes in a pan over the fire. Saute means to fry or heat lightly In hot fat or butter, not deep enough to cover the thing cooked. Salmi is a warmed-over dish of game, slightly seasoned. Any left -over piece of game treated in this manner is dignified by this name, Rissoles a el, pa -�,ce til`' iita.da• •i itt See that plates and dishes are wiped underneath before being placed on the table. Get up early on busy days it is easy to work when it is cool and quiet. A hot-water bottle 'should be only half full. It Is then soft and comfort- able omfortable to use. When a suede bag or purse becomes greasy looking, rub it with fine emery paper. To scour kettles use coarse sand- paper in place of sandseap. It gives much beter satisfaction. Never put table linen in soapsuds un- til the stains have been removed by pouring boiling water through it. To remove a blood stain soak in cold water or in water with salt. When stain is nearly gone use soap and water or starch paste. Stains in carpet's may be removed by rubbing the parts with a lemon cut in half, and at the same time dabbing with a soft cloth. The house always, indicates the tem- perament of the tenants. If it is bright, clean and nice, so are they •; if hugger-mugger and dirty, they are that also. Try using a worn shaving brush for applying stove blacking. The soap that is in the brush helps to make a good polish as well as makes it. easier and quicker done." If a joint is to be carved on the table spread ` a napkin under the dish so that the cloth will not be splashed. When this is done the napkin must be removed at dessert. Before using soda far laundry pur- poses it must be completely dissolved, in boiling water. • If it touched .the. clothes undissolved yellow mars„ would be left—in .reality, burns. A cheap floor stain:is madeby dis- solving permanganate of potash in. warm water, giving one or two coats to the• boards, and when thoroughly dry polishing with beeswax and tur- pentine. A Notable Event. "People often preserve the pens with which historic documents are signed." "Quite so," said his wife. "I think„ I'll preserve the pen. with which you signed that $5 cheque you gave me the. other day." • AN UNDERGROUND REFUGE: 'A Great Maze of Corridors and Rooms Under a Church. According to the Boston . Tran- script's "Cosmopolitan,"., a sapper, who was a London architect in the days before the war, told a queer ex- perience of his in: a town`not far be- hind the line. 'A bombardment was expected, and he was told to visit the houses, find out•whicri had cellars, and make a plan showing the position of all the cellars in. the place. The job took a week and when he had nom- pleted his plan an old Frenchman said to him, "}rave you heard about the ,catacombs'under the church?" That sounded proinissing, and,.guid- ed by the cure„•he found the over. grown entrance in the churchyard. Descending some steps cut in the rock he found himself exploring an'aston- ishing ,maze of corridors and 'rooms, all cut out of . the solid •chalk.- The whole thing was beautifully finished and complete, and. in the great rooms,. or caves, there were actually sloping beds carved outfrom the ;walls. The passages extended so far that he was afraid to explore them, fear- ing that . he should lose his way. "It was all very fine and romantic,” said the sapper, "but it was a tremendous job to make a plan of it It was real- ly the work of a mining engineer." However, his captain was pleased with the result. There was room to house the whole population of the town very comfortably in these almost forgot- ten excavations. The underground refuge was very ancient, made—the story ran—during one of the mediaevalwars between the English and the French It was curious that it should have come into use when Englishmen and Frenchmen were fighting side by side. The Flora of the Section.. "Have you noticed our flora about here ?" asked the professor of botany to the new student. "If you mean the one with the white spats, I have," replied the student, who had an eye. We • are' authorized to receive applications for this loan. You may send applications to us by telegraph. ar telephone at our . expense. By placing subscription through us you receive, without extra expense to you, special attention to all details such as 'payment of instalments, de- livery of -interim certificate and definitive Bonds. We will .send you application form' on request. C. No Buege.ss Company TRADERS BANK BUILDING TORONTO, CANADA TELEPHONE MAIN 5938. okYA The S ,fest {y nd Best investment P. sible t :. 0 Citi Without Charge We Will Give Best Attention to Any Applications Placed Through Us rfllese Securities Are Always Saleable and We Are Always Ready to Purchase esoutaresammtwasurartarsImmrstrnamotramesorrenossen Full Pastae tars 6,X d Subscription For i •, $ Fur ' !shed o " Application Writ© -CTs, or Telegraph. or Telephone at Our Expense TO NTO 00.0.4.401140, E 00. WINNIPEGI rw^.r'�..wk.r' M^w'iu4.-wy V:.f y°•"N'4 REFITTING.THE B TT MSC 1 NEW LIMBS TAKE THE 1'LACII OF OLD ONES. Soldiers Sprint on Two False Legs•- Use Learned in Very ""' Short Time, ro�� rPY The medical correspondent of the'; London Daily Mail writes; The cheeriest place in England is the Queen Mary Convalescent Hos-' pital at Roehampton, where limblesa soldiers and sailors are being fitted with artificial arms and legs, hands and feet. I expected to find there a depressing spectacle of helpless men, dejected and despondent. To my sur- prise I was met with a bright and busy scene, everyone active, happy, hopeful; and happiest and most hope- ful of all were the limbless heroes themselves, some of them radiant with delight at being able to get about once more. "Look at that man," said my guide,. pointing to a soldier who was briskly walking up and down between a length of parallel bars. "Sow long do you think he has been on artificial legs?" "A month," I hazarded. "Five minutes," said the hospital official. Exercising between the parallel bars, the patient learns balance and the control of his new legs; next he moves about with the help of two sticks; then, discarding these aids, he walks with nearly all the east and confidence of people on their natural legs. Walking in a Week. "Show us how you can march," said my guide to a fine young fellow who looked anything but a wounded and crippled soldier. Down the room he strides at a rattling pace, turns quickly and easily, comes back, and stands at ease. Both legs are arti- ficial; he has been on them only a week or ten days, but he walks so well and looks so healthy, that it will not be surprising if, when he goes out in the world, someone asks him why he is not at the war. But the most marvellous case is that of a man who had a leg com- pletely removed from the body,. No stump being left it would, up to quite recently, have been impracticable ' to fit an artificial limb. But in thile case, . and another of the same kind, an ingenious limb -maker moulded a mass of leather to the lower part of the body and formed an artificial sttunp to take the artificial leg. A dozen men marched round the room, and with the most critical in- spection I could not tell which was the artificial leg, or whether both were artificial. False Arms for Work. Even more wonderful than the legs are the artificial arms, for whereas the leg movement is automatic and comparatively simple, the movements of an arm are voluntary and complex. Very great improvements have been made in arms and hands at the work- shops in Roehampton House, and men supplied with them are here to be seen hammering, filing, sawing, and doing a great variety of work. Of course, the efficiency of an arm or hand de- pends very much on the amount of the natural limb that has been lost, but every arm is more or less useful, and a great advance on the old iron hook with which soldiers in former wars had to be satisfied. The chief point is that the arm can be bent at the elbow by the action of the shoulder muscles, and it can be locked at any desired angle by ingeni- ous mechanism, so that a worker may use it for hours without suffering fatigue of the shoulder muscles. A. gloved hand is screwed into the lower end, and as the hand is jointed it can be bent so as to pick up objects and hold them. Thus a man may carry a stick or an umbrella, or hold a book, etc. The mended soldiers and sailors do not remain here longer than is neces- sary to become usefully expert in the use of their limbs. The averagee stay is about three or tour weeks Owing to their short stay the sol- diers do not roach that stage when they can ride bicycles, run and jump. But that they may one day be equal to these feats was shown by "demon- strators" at the hospital workshops, men who had lost limbs themselves and are wearing artificial ones. .;, Turning Sunshine Loose. "I't's a dark day," someone said to Brother Williams, "a very dark, hope- less day." ". Aqd 41 1k.t.14 old negro said i e ybu -look at it, But why -don't yo unlock de sunshine ? Ain't you got' } some hid 'round de house some'rs•-••» in some 01' co!lm what Jou clean forty t ? StirViull I Stir 'rour� , a.,.;"'"• de suiVirii ie 76610: s fiat' n ym . house and heart." , "Here," the dark day nxaiirne� said, "here's a dollar for you, oli i man."