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Lethbridge Herald Newspaper Archives

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Lethbridge Herald (Newspaper) - February 5, 1913, Lethbridge, Alberta DAINTY COOKING RECIPES OF MRS. WOODROW WILSON .'Future Mistress of Whito House.Tells How She Prepares Her Favorite Dishes With Her Own Hands. M mm Hi mm ft5: RS. WOODROW WILSON'S [ domesticity Is delightful. There has not been such a domestic Eenius In the "White House for years. She Is distinctly a cosy home maker and delights in all manner of domestic things^ She is a widely accomplished woman, but she values none of her accomplishments more highly than she -, does that of her skill in cooking-. She is a past mistress.in all the arts of cooking-, as a true southern woman should be, for Mrs. Wilson was born' in Savannah, Ga., the very home of good cooking. In the South, cooking Is looked.upon as a fine art, and although Mrs. Wilson has spent over half her life in the-north she has never lost her knack at making tasty, tempting dishes. � In the first years of her married life . she did her own cooking, although she had not been accustomed to It In her Georgia home, having been an art student and a painter before her marriage. But when she married the young professor of history and polltl-. cat economy .and went to live at Bryn; Mawr, Pa., she gave up all her studies'-; and devoted all of her time to her? home, to the great delight of her hus-'Jband, .who is essentially domestic, and loves his home. She made her home a charming place, and was an Ideal housewife. .{. Here are some of Mrs.: Wilson's re-:. cipes: ; '. .. ,. ...>. � �  V Meats En Oaserole rvUCKEK CASSEROLE-Simmer a \j � duck for an hour. Remove from fire and cut into pieces. Fry these joints brown in haU^ a cup of butter in the casserole, sprinkle- with two dessertspoonfuls of flour, and salt to taste. Pour over, them a cup and a half of rich stock, .with a small minced onion in 'it, a sprig of thyme, half a teaspoonful of lemon juice, and some. �finely minced parsley. Cover and let simmer slowly for half an hour, and; ' - serve. .' '. CURRY OF LAMB EN CASSEROLE-Two cupfuls of diced cold lamb,: -a-cupful of diced apple, and a cupful of,coarsely chopped onlon-frled In hut-, ter; Place-these ingredients in a casserole- and add the following sauce: ;.1EwV\cupfuls -of .hot milk, in.1 which bJ-\ , piece of butter the size of a*"very large egg Is ' melted, \ one tablespoonful of  fine Qurry powder, and a tablespoon--". ful, of flour,v wlth^ salt to taste. Pour on the lamb in the casserole and let 'simmer, for about fifteen minutes. Serve with plain rice. � : CALF'S LIVER EN CASSEROLE- Sorgetimes called Liver Pudding. Soak* a ^maU1 calf's liver In cold water for. .- -haifr'an rhowr,,th,en drain and dry.and -^ lardj-well,'wfrh-fat'bacon strips, chop an .onion'.'dico-finely one carrot, one small >;white turnip, .and, onp parsnip'. Fry . these in butter, ;then add. to 'them  a  half cup of chopped ham and the same Of "bacon, '�' half a cup 'of butter, and a bay leaf,- a blade of mace.: Add-to this �-'the. liver and fry slightly to a brown. Then 'pour over all two cupfuls of . stock seasoned with salt, pepper, pap--. rikav and ...place the - casserole, ,on the : jCr4'.to- simmer/for an hour ^and a.'half i very Have .ready, some -well .buttered toast, PtttjLon ,th>,,m|jcture^ . a ' tea-spoonful of mixed pickles/finely chopped,"' a- teaspoonful' of currypowder, ^w^^osj^u^�as..''o�:igTettted parmesnn ' cMese.'.iMlx'well together with a lit- in the oven on a buttered tin, and serve immediately. GAME OR POULTRY TOAST-Remove itheVmeat from > the bones of either game or poultry, pound in a mortar with a small, quantity of. ham, i which has been' through- the .mincing machine, also4 a small piece of butter. ' When thoroughly7smooth, season with7 a little pepper and salt (also nutmeg or mace,, if liked), spread the mixture  on well buttered toast, 'put in the oven �v .for" a'.few e�.cc-i ds to get quite hot, then serve; garnish with either parsfey or water cress. MUSHROOM SAVORY ON TOAST : -Have ready seme half rounds of buttered toast, keep hot while .you fry , .some mushrocms in a little butter and s , salt.-'AVhen.ready, inch cube of butter on , each of the mushrooms. Use salt and v. pepper to taste. Bake for thirty mln-:v #utes � In a'mcderatQ oven and baste frequently with butter and water.  -When dona serve hot in the casserole i.'.'v:.>wltb,.:.maltre d'hotel -.-sauce over them p'.-�I^Phej-inkie with salt j - /and cayenne to taste.  Place on the (^;:?^fii:brAh'a^boiI'; lor- about three minutes. � 'SPINACH" AND KGGS-JSoll- some ;�"* V3pii'D,eh,. thorout;! ly drain; pass through ^'*ttch-e?8eyin'to,:a;small -saucepan, 'iSk ;�fl'I a ti.u3po^nful�o�istir together *Mfe.VlK*r',tft9 n*8>'7&3''*$l0*' ^ulte smooth sfefPB^^w�sM#5|Swfl:lirtwes: of hot ' WutU'red^tnajro^a'/Be^dtto; table with- *'JJt^H[|;!5pi6j �t CASSERQLB briskly boiling water and boil for fcrty-five minutes. Drain well and place in a buttered casserole sufficient of the macaroni to cover the bottom. Sprinkle with salt and grated cheese and small cubes of butter. Then add: another layer of macaroni and proceed as before until the macaroni is used up. Put plenty of* tie grated cheese-and butter on tip, then pour in sufficient rich milk to just be glimpsed through the macaroni. Cook for half an hour In, a-moderate oven covered for ten minutes and. uncovered for twenty. EGG PLANT EN CASSEROLE- Most people fry egg plant, and this recipe of Mrx Wilson's will be welcomed as a novelty..' Pare a medium-sized egg plant and cut into cubes of half an inch and place in the casserole. Cover with boiling water and a level teaspoonful of salt and let stand for ten minutes. Pour off the water. Pare and chop coarsely two onions and a tablespnom'ul of parsley and add to the egg plant. together with a tea-cupful of well washed rice. Over all pour four cups of belling watjr and set on the stove to boll slowly ui til the water has boiled away. The nit>ture is then treated to butter the sir.e of an egg, salt to taste," and half a cup of strained and cooked tomato. The whole Is then allowed to slowly simmer for ten or fifteen minutes longer and Is then ready to serve. ,a ,  lilVER SAVORY-Take two or three freshly boiled fowls' \l\ ers. pound thenr to a-paste^ >with half a teaspoonful of ir-.elted glaze and the yolk of a raw egg. When thoroughly smooth, season to taste with-pepper and salt, spread on fried or-toas'ed bread, place in oven, but be sure to keep the door open; serve hot: . KIDNEf SAVORY-To be made in _ - -� -__-i_____--'-'� -t--;----........ ~-riW5. - IT LOJES mtzv'cur. TwoJfooK myGowT?. made E VER since the hobble skirt made. Its appearance,:'We> have been , told to expect the pannier to come Into fashion. It has arrived; but It Is-so little like the old-fashioned pictures we have seen that the: style really should' be sailed "Mode a la Pannier." The suggested form of the figure shown. In long' cllngmg linos, appeals, to the artistic sense so strongly th-rt wo are not yet ready.to,alter.our styles ratocally. i.-i/i -' , ... j;"..-. �''-''' The skirts-of the'fashionable gown certainly contain more material than tbey. did forme;rty, but the material is draped in � such a manner that they have no-more-width at the �aet than before, while the fulness of the drapery id heavily weighted to hold' the^ "folds closely: to/'.fthe figure, so. that we lose none of the grao; of the beautiful human outline. The three gowns, /photos of wljlch accompany t this, are of the latest mode, especially _.__________ _ _____ designed and .njade, for;;three women.-of. the London ultra-smart set, who * require their. the same_ way, only that the kidney wardrobe k'ept up to the height of fashion'}'Cc llT ' : .; . The second design'is a dinner gown'n.ade for a lady who Is'going to'Switzerland rcr tha winter sports. The sklUVis' rern'orkaoV'Tit'cadSe, it -carikifis.-'thieo and threii-tiUarter yBrds of satin which,has never been cut; that is, the skirt were taken apart the s'dt-lh Would le all In one piece. The skirt is of royaflilue >StTnr W Foaice^i* of "blue �an'a'gold' brocade; and Is made to simulate a short coat. wJthvba.ak^ ang.ifnjn't. points, and'-finlshed with" g6ia tassolsi the tops'of the tassels being, embroidered;-Jn^ rpyaUbl^e.. The-waist is encircled by a gold cord, which also holds the brocade over' tno'sh JderA* {r'he,sleeves,"aro of royal blue nlnon, while flesh tinted tulle fills in the front of thV^otike. ' ' {'"" * " " ~ ' The last design, made .forvo; jady/,wha,;si.tq .spentlfc the'winter^in Bgjjpt, .is of saxo 'b{uo upholstery satin b.rocadeci �.in .gpid,..ri)yltjj^-hexp'iindt^eroahe: sllghtest,LtouchjpfVbrown." -It/s\mada over pale plnk.creoe chlffott:lftid,ove^.,.pihkJ^atln^ aqd/a^ove the-satin that forms the train, and is .brought.:^ dull.gold orniinient In: front- .The top of;therbodIce::ls.re4e?'d^^ tulle^ln-fron.t is.'arranged wl'h a rainbow effect in layera of ;plnlc,;b|uo,fgold,;andtbrownf this- color sche^ne-being carried out la satin on a draped waist band arranged. In a point at .the ..left side. -? J '.'.'"'�'�' - LADY ABERDEEN'S DISMAY I-: ADYABERDBENIS visit to Toron-. 1-4 to this week recalls an amusing incident;which^ occurred ^during a previous sojourn in Toronto. On that occasion she was here as president of the National Council of Women, and made many friends by her unassuming gopd-hearfedness. It was, common knowledge that the press representatives* declining to take the proceedings as seriously as the lady delegates did themselves, used occasionally- to'send private comments In prose and verse up to. the presiding officer, who invariably took them:in good part. Wheo.rhowever, shp.had to appeal to the same young men to help in a time of need, she found them traitorously willing to return evil for good. . The occasion was � the election of council, officers. It: was a dull proceeding; almost as dull as if men had been the participants. The newspaper men stayei to get the results, but wore an air of bored-tolerance until the air was suddenly electrified with the announcement that the vote had been taken, but that thana' aiso allowed, the two pan ., TITLED LADY DANCER r ADY CONSTANCE* STEWART - RICHAJlDSO'Nvl'wKo^created suof a sensation during bar last visit to New Yorlt, is once more on. the -warpath, it Is said; : She will appeaf shortly at the London Hippodrome in a new series of classical dances; - , ' ,'; ;When she last appeared'on the stage in' London it was at the Palace Theatre, and. of'course, she drew crowds., although the opinion was generally expressed that it was not her .dancing so much as her very graceful figure that was the attraction.' . On that occasion she stated publicly that sho was dancing in order to raise funds for a pet charity, a^taoys' home. Hut up to the present no such announcement has been made in connection with the Hippodrome performance,'' . -. -Her relatives, the Duke and.Duchoss of Sutherland, Implored Lady Constance not to appear In'public again, but evidently the temptation and salarv were too strong.  Lady Constance is a sister of the Countess of Cromartle, a Countess In her own rii?ht. who Is given to poetry and Is-well received at Court. ; The Ccuntess is deeply shockedi. as^she is .perfectly aware- of the attitude which Queen Mary will take. � : ',' j STEAMED CORN BREAD /pHE Ingredients required for this southern recipe are one and oner h"alf � cupfuls. of corn meal and half, a gupful' of white flour,- half:,a.::cup. of; butter, one egg, one teaspoonful each of salt and soda, and> two tablespoon-fuls of � molasses, �|These are thoroughly-beaten together ;and poured Into a buttered pail wlt;h-tight-fitting cover.- Steam In boiling Twate.r for two and op�vhalf hours. itpMen turn out; place on a baking tin, anja brown In the oven. > ,;. An Army^ of? German,GtrJ$ : Oh The, Gonscrip|:ioijs Plan New Proposal Seeks'to Train^Women to Be Good Hotisewives and ' MothersTf-CoippulsorViLifeiin Barracks 1 tne evil1 J/iiiiiSt not sltflrik from ti____ anhood;J'i' out, .the' rather for'girls-Is the,-latest of j stata.must replace her ^Ith^trip^State the fg:-e^t 'fWorms which* Ger- "j made' womartr "ine 'wo'ntaBf conscript tablespoonfulSjv of chipped Ice, two tablespoonfulsvof' chocolate : sirup, and bne^thlrd of a' cup of whipped cream, .............,......... . relished--------......... ...... ........... system has done for the Swedish nation. Mile. Hogstrom does not conflno1 bp sorved together byt beating, together She often lectures on the subjects coming under "one h^one cupTf l^&'^AT^^^i^^l^\aa^nnr^\^L^a of a cu> of whlppejl cream, herself to practical teaching, sne otten lectures on me ^�;^� ^Ada"�aduaUv half to one cup of I "VH thinks it i� its function to fiirht mmmm^P^^ �*BM^ECge'd by.*,^central ':cpiuncll,pf;!wo-K,s men sitting at Berlin. The''.Inspectors' of tho different corps woulg be wcjmeii.' HThe?.j;wholo � brfeanlzatto.n'.^ou^lfb^^av:a means torJ training- In ijjublie, social icss -thD^l|ld^'t|taljwo , ptJ malting , w^i#;Xt c9%H^SKj consciousness lahd-/ '�fitter for the.cnjoyjnont Hglj^s.", Dr. I^omann^r* iwoman,. of 72 pdUtlcal" ;