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Lethbridge Herald Newspaper Archives

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Lethbridge Daily Herald, The (Newspaper) - August 9, 1911, Lethbridge, Alberta for; HOU S LWI MAION; HARLAND m to ID hu bwrn the dfflouHy of ivoldlnc the of cookery. With bM in ao 10 lha liny kitchea it space for pott and pant. None are needed for cook- try. Girls anil living In U'plsta, clerks and school tctehen would rather dine or sup on bun and glut of milk than face the trouble, attw wewy day, of cooMnf A and washing up afterward. If they procure the new piper baps they may provide with a. simple and sufficient meal In an hour, and have nothing to wash but knife and fork." In another the same journal find a of the of the new land system: FB many familUr with tain brancbM of ooolrwy may to pcriMtlon 07 UM we of Ittfr tfiu ft QUM-W MK> I trout i la UM ofotopM ID itout which off lUanirtff Ua dallotu flab or it of flortl wfeloh of nobility naay tribM. fcrm. mlv- ud ob4f of nottd hotttirr In ttetoftrt erf -Mi WM la UM of cooking trout It vu ft proud mABMBt for rat wfaM I penaiirfm to inMrt Me far 'laJ- man Trout In la my wok book, following It with limit MQATOtM hOfttMl fnr "OMA FtcktnL" Both an In UM f in my family to Encouraged by my I dared to broil trout In u I bor do and times out of trlala tolerably ful; two iych Ignomlnloui faJlures thai I wu afraid to sixth ven- Tha stuck to the flxh ana the taint or and treaay paper namd flavor of trout. Tec that could practiced con- tlnuouMy, with a failure, war damanatrat.ed triumphantly hy the eocnnllihed-Adirondack chef. I have alao eaten quail, roasted In. eat, envelopea. French cooks are expert''In trick. Readers i of lA-nch Willlama' clever novel. "Tht Married-Ufa of the Frederic Car- 'cannot forget ihe ambitious at- tempt of the youny wife to Impress her new relatlona-In-law by setting before them at a state family dinner quails cooked In cases. The comparative merits of old and new methods discussed In'the detraction of the mortification wrought tha the author.wittily the game "had been .hunt, not wiaely, but1 too 'the alert for pretty of 'speech, set before ua "coieleites en Bsplltotea" (cut- Jets In We take It as a matter of course, that Che nation which leads the world In-cu- Unary science and art should bring" to the marvelous novelty In cookery 'lhat-ls juit 'now exciting Londoners of all claaSM to a which moves their cisatlantic coualna. to amused wonder. Is .likewise meet that the father of ,jthe Innovation ihoulr] be the grandson ,of "tha great the prince of chefe, -i-whose exploit! In chosen field were admiration of a formtjr generation. .The third in the line la a genuine artist, -We read how devotion to his profession poaaesaea his aoul thnt he eprinjB 'from his bed-In the night watches to 'try new recipe or. combination that Jiaz come to .his mind, and that hit Jnventive genius Is ever vigilant to' "grHlnti' Hfht general ire what ..-Several may lie, by upon'.tiM Mpic broiler. In one porridge, htrrlnr and him and were cooked for breakfMt. porridge was toakeci ovtrnjfht and turned, with the 'In-which, it waa aoakect, into pinned UP Ufhjly. laid oc "fcrld" and left there for forty The herring (bloater) wae split snd cleaned, d OB ted Hrhtly with pepiwr and up When It wag .done, K" waa allpfiMl, whrcie and bot, out ot on to a heated dish. I The direction! for preparing; vham and ao odd thnt 1 Insert then four raftieri In tht bajr and It on the (rid in a hot oven. Cook from four to -alx minutes. Take bag oui gently.- Cut a in upper itie with a pair ot clean acii- aora and drop in Cook for two A3 a however, bar must not be opened after it iald upon the "frlUV until the time la up. "Until ocok accustomed lo the various required -Tor different dlnhM she will probably, be haraasej by doubta aa to when the dish 1? to a sentence that expresses the thought of practical who reads .of novel Invention and ImpendlnK revolution In the of modern cookery. We on: aannot inside of the and to rip It open would destroy the that only by will know IP thrw Wftyt whftn li done. follffwtai print- ed upon of k "1 By two trull at fork. Thft aliffht puncture will not neutralize the benefit of the system." If my readers are its curious coijcern- the odd process I vnw ''vhen I beKAii the perusal of lltcraturp rclntlntf to It, they wlil bear with' Inst nutf longer Oliotatfon. A coinpi'tont rook of the middle class was ptrauadrd to at- tempt a simple dliuVer of salmon cut- lets. roast of lamb, with potatoes and "She didn't believe In these new- fangled she qulti; simply: but there was a world of meaning In the way auld It. Th-s Inltinl riimuulty was to make her comprehend' that nothing iH-cil accom- pany the salmon in tlie bag-neither water nor butler. She r-xpressed a hope, but not contidently. that tha ftsh would not bo burned I" cinder. And only by the greatest Kclf-restnilnt was she able to avoid HoiirhiB lamb before puttlnc the meat Into the "What is to brown it and whore Is the to come pile Inquired, rea- Bonablv enough. The methods of cook- Ing as'paraecs and potatoes anncated, perhaps, the grcattsi revolution in tier preconoefved Idea." of cookery. To licRln with, puttliiK water into a paprr seemed a mad notion. "And when it botrlns to boil (if H ever does It will she said with conviction. ._ i ui, Ths narrator takes up the tale, with the sequel: "The salmon was perfectly done-the aweeten I ever tasted. It stuck a little to the pmper. and perhaps a little butter- would be an Improvement. The lamo paut of the oven, after three-quar- ter, of an hour, a beautiful golden color, with plenty of gravy In the bag- very thick gravy, to which watar miyht "Use a 'grid.'" The latest new departure from beaten track starred by the achieve- ments of his distinguished anceator and Mmielf is heralded by English papers in starlnr "Paper-Bag Cookery." Whole columns .of grave and reverend devoted to It, 1 copy from the Daily Chronicle, a conservative Lon- don journal: many-houses the mistresi has to choose between having food 'wasted by bad cookery and spending hours In the hot to it herself. Paper-bag cookery puts an end to all this. VJn the.'Soyer bags, romsti, atews, paatry." vegetables and sweets may all be cooked .in less than half the time required by, ihe old methods. The Soyer bag retains all the juices and all the nourishment. Burning, drying up, all impossible. The roait, the stew or the pie Is placed In Us envelope, clooed up and left in the oven for the time mentioned on the bag, to be taken out, 'done to a without any further trouble. No basting over hot oven; no greasy pans or ovens to' wash up. A few browned paper bags to put into the flre la all that Is lo be done In the way of clear- Ing up after cooking a. dinner of several courses." And chief draw- adds greatly to ftf the food. Us essential nu- tritive elements. does away with the. unpleas- ant fumes attending ordinary cookery. Is pre-eminently clean. reduces the shrinkage of the foot! caused by the ordinary method of There is little or-no waate. effects a substantial saving or labor, It dispenses with the need of many uterwils. .'L Is >more economical be- cause it saves and reduces gas or coal bills. i kitchen in which the paper- bag system is adopted will be liable to attract mlue and other vermin. Condensing the directions for the use of marvelous we'learn that they may be used in the ordinary coal or jras etove. oven must be well heated before the'bag and go In. Then the gas should be lowered to half pressure and kept at that For the required time. II. coal be used, the fire must be dampened' to- produce the like effect. The bag, no matter what It may contain, is closed by a clip or a safety pin and laid upon what the Eng- lish paper styles "a. grid" of wire set !n the oven. We, although a. notoriously busy, and hustling people, would take "Think of.a utensillcss "3. By testing the itlng the bag. Suppose po- _------- tatoes or peas are In it. By .pressing strengtn% The'potatoes were the finger upon the bag, one ma If the contents are cooked. All feel _______ cooks know by a touch, whether potatoes are hard or soft. If the cook be not sat- isfied, she may. prick the bag with a be sdded without diluting tt miich-helow also perfectly cooked "The asparagus, however, was not an unqualified success. Perhaps the time (thirty-five minutes) was too short." I have seen the advance aheftts Of M, THE HOUSEMOTHERS' EXCHANGE IMPORTANT NOTICE of tke jnrt wnJihfp ao. vllle. win helped In other ways than V Itie removal of the pests. It 4IU, anfl bodj- to know that hli "if ell-wishers who to for her troublex 'Annoyed by Moths I upon the subject of rtrnyn, uolher err from the carpato and have them beaten of dust Myriads of unseen eggs will ffO with the dust. Next lay, -wrong aide up. In the hottest July or August nun tor ten... four's.' sunshine would fade' were the right txposed. on' the graag or upon a barn and literally sow with nnc dry salt upon the right aide. Roll up upon the salt and leave for three days. Beat out the salt and lay them back upon your floors after deluging the latter with gasoline along- the cracks and base- board. Tack down the carpets before the rasoline evaporates. Salt and fa sol fa e are alike abhorrent to moths. They will not touch a salted carpet for.years after what may he called -tht "dry corning" or pickling Is done. I..know, having rescued a moth-ln- feated bruasels from destruction by the simple above, it did duty for ten yeAn afterward and never visited hy the destroyer. Yet dragged from the attic upon my return from a two residence abroad. It was fairly alive with creep- Ing things and winged marauders. Make clean work of every bit of wool- en In wardrobe and closet, beating and sunning for Meanwhile, wash the Inside of each recsptacle with a mfxture of gasoline and wood alcohol, with a fair blending of red pepper. It IK a fiery dose, and if rightly applied abate tha nuisance. Then wrap every article-not to be used constantly in newspaper Inclosing camphor balls, and the paper tew cot- ton cloth. Partly. the sharp lookout for raonlhi to come for the winged destroy- and you no fear ot iuccessfnl raid. For Dripping Candles a. M. S. (Buffulo. N. T.) It In dlffl- eultr about drlpolnj .candlcf and are OH the market every- where candle diiki ot plain unA cut, with A In center to rtl around raiidle. They r nr can r hotm of th "r cKp o, wou the me what will Ro. get way r cKpeti: g Eto my anii and w with everything In my (hat fW DOBOTHT K.-fLoulirllie. Tft Mfln tha tAlu up Ut of ihs Thei. ___ drlpIcM canrlle. no hollowM that sll drip- pings floTV- Into cax lly. not on outnlde. However, th-s dlski ivlll help her. ABLOVER OF SOFT CAXDLEUrJHT The "disks" are aold under of "candle-saucers" and "baubeches." They may be had at all ohina shops. I irt yoii to I UV.. in know lutlon In prfpsrrri? j. D n. llll "Water-Klaw" la the common name of Illcati ofKda. To prepare the coin- tion for ihe use indicated: Put a pound of silicate of csdi' beau ideal of simplicity and estlieticlsm. "Think of the Joy or sleeping under the moon In the perfumed heart of a rose, and next mornlnjt. without stirring from her bed, falling to work and cat- ,'lng up her bedcovers for breakfast he .tlulis. Think of having no keltlee, double boilers, frying pans and i: riddles io wash, no rilslipans and dtalitoweli, no cloifged sinks, no reminiscent odors of dead-and-Kone dinners to haunt the fares and reririipned hands, no 'bills for kitchen kitchen cleaning of pot closets and finding rusty, and grease-coated vessels tucked away by tlie latest cook! One row of shctvps in the pantry for pnpcr bags of aKso wout care, est the sws o a or swing of an arm1 may brine down a. claitcrins avalanche from shell an4 nrp features in Soyer Shall we ever see Jheir ttilflllment? "You may provide yourself with n simple meal in half nn hour, with, nothing to wash but a plate, knifo and, fork." Family Meals for a Week LUNCHEON Bouillon In cups, .entail of cr: mayonnaise and rlw aoup ha lout rlfcd po taloupea, cofccc. left aw) SATTTBDAT 'BREAKFAST cereal "nil ctfaifl. lobfter frit- fa ouicU blpoulti, lo.il, COfrcC' r.fXCIIEON. .ITU nnd cneeie, blackberry DINXEllV Cre.im tomato coup. Him! cf Mlmon (a tfi-TTrl T-tnto puff bptt >pi iplnach (ft .ESS. r" inrts. H ;