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Lethbridge Herald Newspaper Archives

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Lethbridge Herald (Newspaper) - February 4, 1911, Lethbridge, Alberta St w *1 M #1 , "^^iien:;^\ire begin using othecneats j%^!atheyitaU3t,ba chopped;" ; i> . r��HB.iCutlet :��: we know'ltii sm v�tT i,%,|*-'"'*�ereiit'thln� from -what U � '�^fis^Jn\:MieST--:aMr It � irai'of v��], cut;'froijL th� loln-or,ji�s�Jbly from ihe ' r!b!pflfTS*,;Srumi�d?�n(l .fried find eit�n?; wJtt^pe��,;Or;peth�p�wUh tomato i�uce," -'thoi�Urht;;�cIdltjrof the latwrmaklric ItH a ��ill�*le ajuncl'tb the rMther: riecaUre flavor iof the-meat i Wirandmctlier wVre.English Jn Wrt.1* or %reedlnr; �h� probably waa famlUar -Willi tmuttoaicutlets, cut ifrom theneclc w from the Moin; while, if she were cotcIi,>he; knew-ihe cutlet'i first cous^0i-^tie;icolloi>::.a slice Ukeiarcutlet^  Jt;?ciit:!�r.,:�:;lprme.r generation;; butt we cvoIVed ,'an entinelj- new school of cut- KDeyed'round oi roast, broiled, botled,ana-; ^frl^ oi whicli we tire, \ary it as we sEi�jt';i>l>j-' fresb'j combinations and .?un-Xamiliar-sauces. , ; The cutlet as -It best knojra., ev?n taWespoo^ful-eaclr of buitesr ,and now, is of veal, and is usually^'served ^.^^ ,, 4, .fried with bacon, either plain or breaded. w"flf' , I ,, ' ? .My o,^-favorite .meth^. of preparing ^"L..-^^/.fj''"''' '"'^ ll^fa^Vto^iave the"cutlet-trimiAed. into Stfri^ .m ^ h Ty, pfic4 not much larger than a silver ^"^"^ '^ff *,'^*��^f .^"j* tfoBa^;'to have "these pounded with tlTe S^.n �^ "1 . 'Ifti"'" 'ot poultry, may be' prepared by VLeiiheB;ol,:the.Tecipes.(jtven above.rand creiiJlSr>eeno�asonwhythey would not.. pj,^i3,^,^g_ or about kr^en''peas or ' ' J* Qttite ,aa reasonable, as cuUeU ot, jt^,,^ beanVthus mounded, or'they I'i?"''^ ..... be serv�d^ your boiled salmon nne-aM'seaaonlng-it-.to' taste, mix wltli^a rich )dr-awn"butter, made rathtr.sUff, in the proportion ot- a cup of the s�uce to a-or 214 .cups ot .the nshi Spread.on/a. plattcr'and put where it will cool.. AYlien.. "I know one housekeeper who mad* ' n pattern 'bf pasteboard." ',' >, vour cutlets. For these i'ou sho'UId*, have a cuIter unless: you? are'skllljBdvft enough: to cut Uicm.* with';a^knife.siv:f;;^ knew one housekeeper who:-Mnade';ar! .pattern of pasteboard.'' laid It off the , loljster mixture .and cut the. cutlets \bjj:-^''.;-!i this. When shaped, sprinkle With, (lour, dip each outlet In beaten ' youmay. Ueatup an cCK'wltbva::i*bI�>l�;'Tf spoonful or cold water-and then In ^i crumbs; Handle :tliem very: cor^fully,;!;:'- '^uslng.va, broadibladed f knlfe/;;�ndsV.r... 'tablespoon. Put, them- in.aoojdfpla.ca^ for at least .halt;''"�' '>--'�*^ WaVjcfe'(fflemonlana;p&r3loy ov waler-,.^ have seen ,iht,6 pieces and broiled or- mushroom sauce -and fried in shallo-iv fat..' The. fl.sh  or .po^a^oes 01- -C green lobster or crUb or oyster cutlet, as cress. 'lobster- Cutlets �;. -�.;-��:� �^55:.; live' meat |i.ni; lie qoral.iirtrt!. the green tat. Moisten It with a butler sauce made with .water,instead ot milk, �J and put over the flro where:it will sim-; l.mor; Slowly untiV ail the sauco seems absorbed or blended witn the lobster. Take it from the Il-e and while.still hot sltr III two beaten, eggs: Pour the mix- FAMILY MEMEES: FORAWEEKv: ce usually;,flioet..4t(,.is.,pr,opa(;ed. in. a- iture-lntb a dish, maklrigrtho layer of the Jess, simple 'fashion. It Is made on .depth you WL^fi tor the thickness of EXCHANGE SUNDAY ' BREAKFAST T.7ng�rlnM, cereal and cream fried cafj'^' lops, oatmeal bannocks, tgaat, i tea and t> ' coffee. : :.,:::,m:i-i.^;: liUNCHEON . . , Broth In oupi.-'oold'-hani (amlshed/ wUh.,4 i.'.;:; pickled boetn nm1,par�l�y. toasted baimb6k�" r f Hnd crsnm cIm-pci- apple and celery aalad. a crackers, puniplfln pie. tea. ' DINNER t� >> " f Corn and tomato soup, iroait.turk�y.?cr�nViJ�-?^'-:: berry aauce, rice croquettes,,,sweet rota-.-. -,::,.: toe� (mashed), inerlngusa. bread' nd'.'rsisim^ : pudding, black coffee. . :./. .ii.'---..-;;.,;: MOKDAT, iXhis if^-an^itaUan-^tpuch and'.sel'aoral''*'!^ �aiJa! io' Jilease anj; one- wjiotries iC''" J The �5ttlf/sf.inay aisp be broiled sat- ' Isfactorily. but for tills Aer> tender .veal shcAiid'be 'ciiosen, and this, too, should ^.b'e^lammeredf a little aflpr it is-'(iivl'ded, inio pl,aces of. the right size. To'i%ke tliera^still more tender, lay jliem^Jn a" little salad oil to-njilth ^ou have added popp'er and salt at discretion and Ipa^e tiiem in tills tor flt-i5?,leen:i.nijnutes-beroro cooking, turning tliem '-Several times in the oil bath. , Broil ttfiem for'-elght or ten minutes. They^We especially' good 'if seri ed _ -with r^^'pr,baked tomatocfs.. JJjOp041?SEjoA/^'of-mtcra aent to: �>�' T'f' **c Btehange^ I must oak. ^ wntrtbutiatJtO-ltmit tlicir cotii-, {,!m�lBfco/i^Fl4 .ll ''ny, gWIdlioodf ^and one *r whWI^ha^einfttmilsTPw^i Vrhtre, fi�-�.vl* plajUy r��D(>nd-,to-'tl>e. qftriy tor, a. , we fl�-�.vl* flipy r��D(>nd-,to-'ti>e. cmriy toe, a. , ' . .  Lln^. aVUeei>;S;artli]SD a�3h juth-a. rich plij , . � -^r'^^^K*--^.-n';-^ -.TL^A- i.',f�.,�- ri-^^v A 'for the-fore-, going r.epipe that ciinnedi toinatge.^-may be used instead of. f resh; shouUi her impatience to tryv the formnia 'prevent her from waning eight, months or .more.- ' - Lard in Cake , - Allow mo In siipport vn. .p.',' fChlcago) upon the lard oueatloa. 1 have made cakesi for- more than, .eleven- yearg, and not,. on� of tliem had a bit of biitlor In It. t have been ^hlslily. complimented ^iipon'them, � too, ana often by, tnoso who. aaaert they can always detect tlit> taste of lard. They never -suspected ihat ihn cokes ihcy ate and tiralaed ivgj-e shortened with .nothlni; elae. l>Krdrco.v heri p.esonbed i.wkes .�wo Bo'od-'slz-d meat 1b' a-.vprv Klmnlf� nfTnlr' --Whiiri- �:.'Af/�'-^-+'Ml. .,3.eHof^. dishes are. thicker and -� � .�iidt, ib a yerj simple aitair. w nen bettfj:. fnr'tnla .iPqrnose than more dainty bpgin using other meats lor the -wajre, t , , ........- ^.'.:HMeit.�lD(>\�Bi�i!b?a,,of the.bestvvtpiatl^ CEareKanff^jpuWthe^^^ 6uTi\t/I^e''4&lftim9st;nFt;be;,covcred-�^^^ �the -cobblifetrfbalrtnB.-fr'viji'..^:-!'.��;'-i^r-v.a-ii^-fe i Xf .this :-a!inpp(iig;'jec'!pe.'b(S'eri1tip^^ iinseaaonibfejhlfiwouldvtenfilhy.ihfe-'ho'us aitVOlher�th�t|*;�t,'Wlr imItaUon-.w.ay .^bs-., ma.de by IsUbRmutlhg a gopd; brand: ot^. cajined, ;petf#ji|":'tor-, ripe,:' when- the � � ,fresh.iarei,.>)fll^^,^o bp had., a: :little of,'^, th'e iinti&RylCrotit the ,c,an should be.usleuv tft*ia%:i�pv-tti!-- the lackiof �the.-.natilrai,v! Carrot J^liiin Piiddinf y In & number of-the Exchange" published ' a lone while aro I':was requested to send In the .reetpo,j:or ^carpt puddInK approved by my houH^hoId. In hot weather w-o pre-ffrred ornor deaserts to hot puddings. Xotv ine latter are Wnteome. 1 comply with Ihe courteous request alluded to by Inoloaloa niy rule tor maklnft a plum pudding, using carrots. One cub e^ch ot brown augar. seeded ralains. cloned currants, :grated carrots, chopped suet mixed nut meats (almonds, pecans and English walnuts), Wt cups of , flour and 1 teaspoonful of soda dissolved In hot water, IIU: as you .^-quld cake and- steam for three hourji. .Serve with hard or with liquid sauce. .Mis. E. E. P. (Port Haven. Mich.), Other contributors who have eaten ..........................________ .. :carrpl plmu pmldlng teatlty to the * -""P'^'f"'' "* I'xiebted to the member leaten%yolk of an'ew.'>A:ter these- �"'">, Mlolilgan for a concise, compre-%~*Ai ri.Mnn . A: : Cheap attd Good Cake Two cups of sugar: ?i or a cup of lard, � 1 of butler; j cupful of sweet milk; 3. eggs,' z cups of (lour, sifted twice with ^ rounded tcuspconfuls of bakjnr powder; it lard be used, suit to lasi^. Any flavoring 1 make one ioafi and n � tworlcver cake from this. Por the layer cake I sonie- tlnre}t:-makc thiu frosting; Ope cupful.of powdered sugar, 1 teaapoon-tul-of butter,. iMbbed well-mto the-sugar;' 2 nasDOonfuls .otilmwdercd or ifrated choco-�;late, 4 lablespoonfnia of a tew drops ot vanilla boiling coffee and may be made in aj!jh|^ni%'hlch. renders them quite a ;ej^nt|thlng*from croquettes mas-|-ad)rili^|ut)der,'.:.another name. For ljfj.^lked chicken Is needed j!O^OMB^of|oitlier the white or tho liS^j^'l^^S^'jf^r both, minced line and ;fy.'i",tli(f, Wditlon ot a table-^ �po�i��-*^-"'-'**''""- � - ibOile^JfJiamv. also minced '^'onful .'of jonlon'juice, a w^fr^-j-i fit 1 . , f . _ This froHlIng never .dries into hardness. � It.-you'-cave-to "nso tbl5, .you ..may. � It not. my tccllnfis .will not be dreadfully.hurt.. ., J/. "r;;),lP.�.(rrora Michigan). Sensible-wbmanj.not to )5oep (o.ellngs . within dangerously easy roach! ..May! ask it .the combination ot coffee, and chocolate In the CrosUng ot tho oako .Is origlnarwith your clever self?- 1 never heard of It before. Andi take It that yours Is pure:-'leaf'iard." aa-sweet and free from the, bacon or ;pork -taste and odor as the -best dairy butter? Removing Skins of Peppers To the member from Bernardino. Cal. ('Ellen B. I'.'"); saytliat-thlsls my method", of loosening ttie skins of peppers or chills. 1 learned It from the .Mexicans, [jfty them in a breadpan in oven and lenvothcni, there' unti begin -to brown slightly. - Then ft :Tod*rat� II-the aklna.! -. _...... ______ sprinkle water qulcitly over them and cover with a cloth tu steam .for. a few minutes, after which the skins may be piPIed off easily. - I n mediately from,the lire; .stir, In a,tea spoonful of "baking soda; give a few-quick twlrl.s of the - spoon, and pour upon biitteied pans. �^is this not what'-ydu meafn by "white Mexico with nuva"? . Mezicanv Kisses - Mix lightly together, three cupXuIs of. light, brown sugar, and a. cupful of perfectly sweet milk. Put over:the fire and-boll until a llttle.dropped'Into cold water! makes a .soft .ball when kneaded wltn the lingers. .Be careful-not to haverthe':' lire so hoi as to scorch:;thesoandy^ Add a tablespoonful of butter; as soon as this is fairly hot:'take'the-kettle from tho range, flavor with vanilla, extract �and^atir In a t-upful. of-nuts-English *v'alnuts. lilckori' nuts or pecana^brokeix into bits .�Turn out upon a wellibutterediplatter-and. as It oopls, -(.mttrk into stiuares- "kisses"-v\ilh a knife. V ... Some Left-Over Recipe's;, The oorrcspondentn.from whoso, letter we drew some admlrable.^roeipes -two weeks ago supplies more of the- same �ort: A Salad of I--(raw) add ?t note, too. what fills tlie editorial - heart with af-fetitlonate 3atlsfactIon-.to wit, that an .amazingly small percentage ot published queries-and requests remain un- answered. 11 1b , . . 'As If wo watchetl and waited. � Scanning one another's motions,." 'ever ot\ tho alert tor ohancos tov"do r^good, and to communicate."-�. Wltleli, by thfrway.- was our-first. Exchange motto! , Passion-Floiver Jelly ..Can you. tell, me tiow to liiake.lolly' of the fruit of the' paBSIon-flowei-.,-vliie?. I have hpnrd of tills. My porch Is oovored v.llh the vine, and the iareo'-buibllKofruit'Is yellow wHh .-j-lpeness.. ,-.'.' . . . Can.you help nie io a recipe for utillz-' ' �! IngjltMn jelly? fiB, .1. -W,.(Oakland, Cal.). . -- I ..Irnve oaten the ripe passlon-Iiowor balls,-and 1 recall the oddbut plea.'jant .n-jidi---I see "no reason .why you should not treat thorn as youwould any other tart trull. Cut them' up and pack into a stone jnr without water. Set in a deep kettle ot warm water and bring Blowiy to the boll. Leave them,: in the hot-wnler kettle, closqly covered, until tho fruit Is soft enough-to Iks'strained through a cheesecloth bag. Measure; allow a pound of sugar to each pint of liquid. Put:thC'latter backitovertlio fire. Spread the sugar in shallow pan,5 and set in an open, oven to boat. AVhen the juice has .boiled twenty.-minutes, turnin the.hot sugar and stir until 'It .is .dissolved. Let it boll 1 mlnute,anThrow a cloth over all, to keep out Otisl and-leavo thus for. twenty-four iwurs. Then siiake and brush out the flour. . You may use line white meal in place of flour If' vou Itlce; ,"3ttilTs cleaned .without' vvettinf! remain clean longer, than when washed.~ It well done, the effect is entirely satisfactory. -To Can S-u;f.et Bell Peppers I am' glad . to 1)0 able to answer the Inquiry respecting canning sweet poppers. I have had -Bratifying success with the fQllo,wlngi .' Cut oft tho .stem end. remove tlie seeds and cut, Iho peppers, into narrow ntrips. .Cover with boillnfc water, a little salt and leave In a vessel with a close top for tweniy.four hours. Drain well then and wash In clear, oold'wclcr. Pack In quart caiiaaml pour (Inio each can \'i cupfuls of _vlnCRar, boning hot. to which have been added 11 BupfnPof sugar nnd 3 small stk-k..) ot cinnamon.. i^t the.'.poppers (closely coveted)-stand In IHla tor tltioc days, i'lion drain, oft and reheat the vinegar: pour It � back over-the peppers and seal while hot. . �Uso moBlly roil poppers.'.wllh n few Krcen. Two dozen fill a quart jar. � Mrs. H: ]j. (Jamcsvlllo; Wis.). If further evidence of what 1 was soying Just now-of! tho community of Interest -prevalent in our great family were-,needed, we have It in this letter. Our Wisconsin', member of our house-' hold of faith .(and works) has watched to some purpose, and. is "glad" to take up tho stitch dropped from another's : needle.v .vgo ever mote it bo!" , For Leather �Kindly tell me What oil mixture to use upon Spanish, .leather. , , ^^s. INTEItESTIiiD (Brooklyn, N. T.). I, know ot nothing bolter for line leather than ncat's-fpot oil. Apply with a cloth wrung out in Ihe oil. Rub In. thoroughly, but do not get enough on to make the surface "gummy." BREAKFAST, ,,,J , � Oranges, cereal and .crMm,:plcked>ap cod--". ..vi- V Psh (shredded), French rolls, toast, .tea.and coffer ^ liUNCHBON '  V- ' Pastry sliapes niled with minced hsm'fa-m-'-lefl-over), baked potatoes, brown bread Ciit '�. thin, and- sandwl'ihed. with 'cream..'che6SB,-:.? ' crulloi-a and American cheese, tea. . t . : . DINNER Teaterday's soup, cold turkejr, oranberry '' �auce,..sw6ot potato croquettoi (a.leftro>'�r), : :. Btetved oyster plant, cream pie; .-black coftee . >\ TUESDAY BnEAKrA.9T " " , Baited � apples eaten with coreal and!': .* cream, bacon, hollet: eggs, n-liolo wheat -a bread, toast, tea and coffee. '::.. ; .':7? LUNCIlnO.V � " � Jllnced turkey upon toast {a .left-over)!"'/ ,,'.= ,potatoes, -boiled)plain, with butter-and para- :,:,-;..;: ;' ley sauce:, romaine salad, crackers:^'and" 4."^'.: - cheese, cool.leo and Jam, cocoa. Julienne soup, breaded veal cutlets,'. to*.'" �: > .rnato sauoe, riced potalo^s,- canned:..greun.:.:^'':'�:�� -peas, baked apple auniplinga, black cotfe^' - ^ WEDNESDAY BKEAKFAST Oranges, cereal and cream,- bacorl -anilvH::^ fried mush, toast, maple syrup.- tea-iand'''""' coffeo. -' � -,':?,- Beet boul 1 Ion, In cup.i, cheese fondu". - baked i 1 rice potato cilies (a left-ovet). warm gin-��ilVad and cheese, tea. 1, DINNCn . , , -iesterdaj's soup, the \e(�tablei strained '' out and spaKliettI added, parineaan rhees* ^' paswd with the soup, hamburger steaks. ' breaded and baked bananas, spinach.- Irlili  potato pudding, black coffee. '>'"""�''' - Old Wiue the accompanying recipe In -ucry made several., woelcs It ,n6t already published dl-beveragi;, this ma.v not be i talcen, from a cook booK .. ., .old.  . , .1, ^Tqmgto �'Wine prepare tlian the one made tronf the ',mif�ril^ol"t Uie'ris^mlding^'ifo" wa-eook?d njeat. but it bar an entirely 'ter. ^l'-'^' *-='.- ' " -"v; ,- weak,-a'dd no water:. :Cover .Iho kottle and-bring to a boll. Keep this ' , _ ,,...... lime for the bw cur.'Just ^enough of ' ::the?l>ottom; - i!Mt ,, -m'i when- the . oil hey-aredoiic, stirring flne.i:Into ,a fryingspan;, ^�ihe uesttillvti oil to.cov.., ........ In J the, corn ond peppers when hisses - and cook until.th. ftimoet constantly. , �-Season .before serving.-'::.!; put this'tlast., .-'but If:1a by. no means least.,�,.surcly..:morc dishes- are 'made'/unpalalabl�;:,for uck-ot proper.seasonlnir ."than.,:froni any .dtlior. cauae. , Mrs M. 11. K cr), potato salad, thin graham brei and buttci, snlaa tOaat and lofton iiuce. tear " DI.VNEK . ,.15, �feal and ssgo-soup., pork � chops .annlA'- leftrover).:prune-pudding; blick.ooffee.  ;;.fruitH, of all kinds which cannot bo altered :lo tlie advantage, of the eon-Korve.- I-have used.them::for forty years .'andiuever had a failure, : That Bci'iptural Cake 23. Salt and Flour for Cleaning in 'you oneo (printed 'dIrectlons Jor dry-clean-: rig fabrics. of,.dilterent kinds with a mixture, if '.Baitiand ::flour.;- i Please publish thcni' SicliT's or.flgs-l .aaniuoli xxx; 12. 'I'eu) of water-Genesis, xxlv. 17.  t CUB "of ulmondB-Ooneslsi' xiill. 11. I.ittc 8Jli--!ieT(ltlcus, 11, J3. 6 eggs-Isaiah. X, tl.;, ...t.^::' . �' , ]. large spoonful otlioney-Exodus xvl, SI.. FRIDAY .BREAKFAST, ' ;i,^,'i'-Ll'' "'"V^'*' cereal-.and ..cream, fried panfleh, corn bread, twit, tea and coffee. I^UNCHEON � Clam broth In: cups; iaauMga : and wat*:,.: r-".'' '?J ".weel". wa*e� and honey, choco. late. (A stormy-day lunohconi)' ' "'�'' piNNBR . ^ Canned--corn-chowder, scalloped ojstera, ^ �tewed.celery, qurrled tomatoesi'crurabpudii'.... dbig with'hard sauce, bfack coffee, � ^ i V aATVHOAY BREAKFAST , ^ ^ Oranges, cereal and cream, hacoii an*.' .'0gss,qulck.biscuits,.toast; tea and-coltc*. ' LUNCHEON f , . Philadelphia : Eorapplo,'. stuffed' potatoes, f curried tomatoes ta Ictt-orri), breakfast hlBcuiiB (heated); nuts-and ralsins.Bcpcoa and cookies. 1 DINNER ;