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Lethbridge Herald Newspaper Archives

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Lethbridge Daily Herald, The (Newspaper) - January 7, 1911, Lethbridge, Alberta resorted to by Italian pooks'when" the queen, of the American kitchen. would pour on kerosene or crutn in kindling: to hurry low to more force. The ordinary cook to whom'we house- keepers In this country are accustomed would take boundless credit to she managed .to toll z potato and cook a bit in: these circis'asstanceX but the chef of my Florentine culinary department.. produced delicious and savory dishes with Hie 'rude miar.s at her command, anu seemed to take for granted aJl toe hindrances we would consider intolerable. To toe latest day of nsy Italian domestic experience I never accustomed to the appetizing courses'my .cook "sen-ed to me from such luipropljJous surrour.d- Snirs. There Is' a. common Impression that Italian cookery must all swim in oil and reek rf-garlic. won- dered how that--Impression originated. Both, oil and garlic were used En cook- ing, but the suspicion of the latter''was never strong enough to be while'oil was so used that it produced no more greasiness -than butter .-would if employed In corresponding manner. Certain "dishes prepared for us. by my various Italian cooks live gratefully in sny meipory. Never until I return to Italy shall I eat such lamb as was. "Sent our roasts out to the nearest bakery." IT I make ar'chofce between' French." and Italian" of .Italian. I do not speak without much- experi- ence. Housekespiagr to Paris grave me air acquaintance with French cooking on Its native oi keeping house -'In.. Italy reads' me fa- miliar with all'the" iris and outs" of the Italian cuisine, lly judgment is that the latter Is more appearing, more ec, tban the cookery of France, and has certain qu'aHtles which make -It' more worthy of imltitfoh by' the Ameri- can housekeeper .than'-the and justly It Is slso co less ecsmomlcaX aod presents as many ways of making common ;uncommon in d good. triumphs .of ..cook are nniler favorable 'cir- cumstances than' those won in France.' Tne kitchen is as'small in one" place as the o User...-There, .a family re- those _ovcr: which I p-.-ealded in the course, of. "Occasionally one gets a glimpse of it in an-Italiau-quarter." 'Troduced delicious distea.with at; her can ThV cookery. of the .dish was'begun by "-frying a sliced onion brown in a -tablespoonful of butter or of olive oiL The preference of the gen- uine Italian was. of course, for the oil. _and v.-e soon oajnje, to like the slight _nutty flavor U "gave to the dish better than that butter. When wa's.softf; and brown-, a pint of hot water wavartded to it. and a cup- ful Of rice, iwhlchj had been washed and .picked _The''dish was never made with rice'_' 'which' had been already 'cooked.- T-he'' rice' boiled '-In' the water until': soft. water'being added'if there was-'danger. of the dish 'becoming before-the rice was .While-It cooked, a cupful of. ..s.tewed was made -hot and freed from. tiny round red [tomatoes'1 are essential In coo'kery. hSiidfur- of them' is" al- ;T7ays Included' Sni'tfi'e7 daily -marketing. 'The'pulp and" thfiljictuid of :th.e. tomatoes' .are both the. lumps were -T f trtv.o.uac -i Uiej' WOU'lU DO .rubbed out -and.a. teaspooniut of sugar found no less pleasing- to the home- was..stirred to the household transplanted to Italy. The 'American .cuisine takes pride in appro- priating-' the it can.be. and' can make economy and appetizing- qualities" SO hand in hand she; is lucky., Italian, cookery supplies her. with. such an op-; portunity- and I hear that .many of., my constituency will -try .the jaishes.I five'a rood ..with a sliced lemon. This was put through a colander before mixing with the. macaroni. Two tablespoonfuls of grated parmesan nh'ee'se were then .strewed-over the top of the macaroni find it was served piping- hot. .-IWenta., which is almost .much-a .national Italian dish, as macaroni, was often seen on'our table'. It might be bought ready prepared' but in this country the housewife would hardly succeed in finding L am afraid. 'It would have to be made at home, and" is really little more than mush' of yellow cdrnmeal. When.it has been 'cooked until thoroughly done. If is taken out -f'rlUo misto. "For the: slb- by. the spoonful and put Into a-dlsh and .le'ts, hearts, a highly seasoned tomato sauce poured lights brown gravy Is preferred. In either case grated cheesa chickens, is sprinkled over, the .top of; the polenta. .-irtichbkes '-and ..and the..dish set'in; the', oven fo'r three minutes before sending to table. I have eiven these dishes with so "much detail believe'they would bo and AJl kitchens "had stone 'floors, or at least .floors laid with a sort of yellow brown brick, extremely difficult to make neai None or the .had any. water'arrangements beyond a very ordinary sink and a cold- -water tap.'._-In each kitchen the range or cookstore consisted of a construction more or less like a flat-topped tomb- stona .of- what some one has called variety." with" round holes in It for burning charcoal. Induce had an-oven, and this coasid- ered a, great, luxury. .In -the.-other apartmehts we either roasted In'.3. pot of the charcoal, or sent our roasts "out to the nearest'bakery, in, tfce local 'asulon. The.. fuel -ras invariably charcoal, kindled with great pains an'd vigorous use.of a pasteboard or straw fan Said fan te as much a oart of the equipment of an Italian kitchen as a stovelifter Is range. Without con- not and. strenuous aotion 'is us. therey' TheTSisjprjness and: Cavcir might ac: counted for by fact "thai the .meal, really -a pbtroas't. 'cooked 'inJa covered saucepan over" the fire.' and "With hot coals heaped on of the pot To: brown rthe--upper-surface of the meat; but I-am thinkJthere was more in part of the virtue, resided in the beast' the way .it was fed "or or sdmei thing cf .Whatever roast Iamb was "-the most satisfactory meat.'ev'er to us-in all the meat was goodr Risotto was also a prime us. This ,was practically a dally dish, -taking the place' on pur table held by potatoes in some in ;the was "soft it- salted' J the "was over well aiid then.-, of. the dish and, of _r .'Of, "one of Its alwaysVseryed as one idea of how- large macaroni crnay gets .glimpse. pff.it In-an.; Italian "and we used to' take "an infantile Having succession of kinds? r in pr smaller "spaghetil.v.'or. as.-'.fhe still in Sat ribbon-Uk'e .and squares .and diamonds rouriSs, and egr. fri us pieces dry sweatSread :pair.-of calvls'" brains, -tired Cf at'least.once a-.week Shal- a. Ol" c-of paJviv briinu waa 'boiling hot, "arid _ meat in it vand dp not recollect" ever. Ton! cooked- it, is -most -frequently American, ta- was simple, but This season of the year, when celery Is 'at 'Its Is "an excellent time to try'another of our favorite'Italian.vege-i table dishes, known as" which was nothiag-more nor less'than fried celery with an _ltalian_ twisj.. ..Th'e jjart. -the outer tS5 uv a. which we're not so well blanched as the tables poo nlfui of cold a.-pincir.of- finer, portions. These stalks -were cut iait-.smd a cupful of and fried rolled vnrst in boiling oil to 'a golden brown up-with a little .water and then in-fine crumbs, sprinkled, with salt and pepper, dipped again into "the egg in oilve oil... Grated cheese Another was beefsteak fried 'her 'a" few'home- in batter. The Italian sweets, .-.buutruit.: cheese.- nuts, not -_ JisKlor cuitb'm: cteak .else. the. TSIT -m-w- .it tn nbtp very-..good! ,a v-; "sing up of there were Italian customCof tender, then drained and turned" into a dish; and -over poured, a. cupful 'jifr tomato .which- tad; bCen: cooked soft meat .'dishes as well. It was not all roast lambt much "as we liked-if Perhaps our preferred meat dish for TEE IOUS cooked -the -'chopped 'rem- cabbage jcaves.' -TheMneat-. was well seasoned after'it-was' minced: small: were dropped' Iritotboiling water .for five- juJnutes ant3, .tiVen thrown "into cold -blanchp.them, taken out and BREAKFAST Baked fried mock panflsb. coffee. '._..-'' ;T 'cornv cak'es, DINNER IMPORTANT NOTICE jyECAUSE of ihc tl number cf.letters to the. Exchange, .J. mvtt atk con- tributors to limit tkeir commtini- .catioa.t to one hundred, tcordi, ex- cept in cayca of formufoe or rre- ipes which require greater icant all my to have a showing in the Corner, and if my reque.it in this respect it complied.tcirfc if will be possi- tie to print many more, letters. English -Plum Pudding REPLIES to thri request for the for- mula for 'rcenuins English Plum Pudding" have been so generous -that I have the "embarrassment of riches" said to be not far removed from tie barrier of poverty. After due de- liberation, I select from the heap before me two recipes, both which claim ..British birth. -...English Plum Pudding This is ojptea from old English coolc- ta ay father's family for over 3V) years. As .the (Jauchter of Encltshnu-, I not bat tec} tndleuant o._nilxlnc cotatoej ana curou with phun tha name that np tie plc- tuns or rar clrlhood-3 hone at Chrlstnii- trae. with tna plum made far ahead ;of the hoJldajTl. and on the evenUni dav th- plum purtdir.s all ablan. as U wi by the hands o? the belovwJ mother -now yoae trom earth. Do you tr.arrel that I to with my onckst the Inlne six qturls of boll- supply of bollloE- water. "odd! r thai in g'-Vr'I'rs -gUl'.ba Boti six Tour directions as to the bag. and the oroisaion ot these in the former formula, -remind us of the old story of the ship's cook who undertook to get up a Christ- raaa dinner for aome homeward-bound Anglo-Indians. The cook was a. Hindu but spoke and read English so well that the.ladles of the party had no misgiv- ings aa to his ability to follow the recipe written down by one'of them from mem- of her own home fare IJke" the of the-ancient cookbook from which we have had an extract, the Eng- lishwoman took too much for granted In never n. word of the pud ding-basr. The mammoth pudding an Immense bowl; it was In preparing a recfps assume are instructing novices. rn e .cucumber -..salad, ic jn.. Corn Relish beaten ewm, >i pint of mtlk 2 of nibbed smooth trlth' of jrjfcl natmer. Stir J-iS the ounce 8 of andr-beat In omtcta of naely pow- "f breadcrumbs it poaci raisins. Mhc and let starH for aa Mlas E. C. You supposed that you were sending in trie request In season to use or garden In mak- Xve prefer that name. T fe more Instead of l uerc If boiled, three hours ar- neces- above nsay be pot under the roast and ItekevS 'as' TWkihlre If thfs" -Js half a otnt of milk to mix- out two inciea tMck and bake B sweetened -l: -aoveJ-to me. Yet we- Jo w -apecliuJy-to the ancient aytbority that redpe.. Genuine Znglish. Plum Pudding fine; t .w of of aUted.now; IH? of jreted mcr. 3 CJTSS. a. sna.il bted iM Phosphate, daisy and danoelion wine and mixed pIcKies >-car- T take pleasure In la- formInK you that canned com substituted for tho frwh !a th- formula, with satisfactory- of corn ize and shape small fish. Dip a.r.6 roll each In salted ar.d pccsefeS Fry to--a brown in deep. hUsJne-hot fat. Drain and-.arrance upon. a. hot tllsh. Garnish with paraiey and lemflu. Serve hot and cat with Worcestershire or-with to- roaco catsup. ,r A pilatabl-, "Iciitatloa" Cheese Tondu L--'.. One CUD of jtrated dry old l cup of_ fine breadcniinbs'; or black pcp- per to taste: 1 cup of milk: 2 a-nd-yolks beaten wtarat-ijv Mix the in- CTedlentB. adding the whites last.. Bake In rnoderatetj- slow oven as.it coon falls. Com'.Cake's Scald a .commefcl, with half a pint of holllnc water: a. teaspoonful salt, of-melted -lard. 2 well- "beaten escs. a .pint-or sweet mlllc ajid -a. .teaspoonful of baklnc powder, gifted la wioush flour to. make batter the consist- ency of flannel cakes. Cook upon a sbapstose crlddla In stiuUl cakci. Sugar Syrup Mix a Dint of Iteht-bfown -with pint or boiiine water and cook down to the dwlred thidcnejK. Mrs.. J. (Staanton. .The esteemed correspondent to whom we owe the six admirable recipes Just eet down adds a menu for one ,day with which we shall begin our list of family meals this week. Magazines for Shut-ins Kindly send me name and address of shot-In who wlahcs mafrailr.es. I have a goodly Yiumber ti nf. Mrs. E. E. As-you do not give the signature of the shut-in upon' a posicar.1. T canndt send the address. I1 shall hold y-ur -to the orJer of the'shut-in, should she not be already supplied with .reading matter. V.re thank you for the friendly thought of our needy ones. .winter use? You may buy canned foods .very much more cheaply than you can 'put them up 'for yourself. If your time is jforth lanything Every good. cookbook contains recipes' ft-r canning fruits and vegetables. A3 I said just now, there may be some clever house-nother in our bis family who UP stews and meats. If so, snail hear from her. System in. -Housekeeping' UM b v have who wrote- upon The iimatu.-e H' 'Champaien. I should i- i-. On a dL'h inrthe oven in syw.r-.wi pa Almost ixnj' small r hjj) recipe. iii- candted rest "of the oJoth mustard, in a littls vine- add it thrio'.mlnuies before the kittle from the 'flre -.Foor-into ylasg Jars and Tt kee for montli in be.bettcr for tho ld heartily and Int-nig-ently tfuJ to this to- Canned "Meats at Home Kinillv instract 'rfin to put up ir.rats 1 for Tvi-iter nse. I have to for "he Farriers" Bal'.e- but they si! out