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Lethbridge Herald Newspaper Archives

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Lethbridge Daily Herald, The (Newspaper) - June 19, 1911, Lethbridge, Alberta ibrttdUSEWIVES MARION HARLANB of the "How many of the scholars at clflB8-iia.y anuiversariefl know why they are 'toasts' "Syrian muleteers toasted bread over the fire, of oomls." IF THE testimony of the to received as law and gospel, toaotiuaJdiig and tea-brewing are of tie eaaiest taaltf fall to her lot. "Buy M wwild say. Wlwr UM not content jut to up caittag our aiwndon to that not oue persou in how to breathe properly. "But tbat Is another story." We have been makuac long aaotita to maaured Uu art. __ came like a daab from tbe paet i mw the Jfrrlaa mutoteen tear off. porUonj of unleavened bread brought (Mm In ancka and tttem over tne flre erf kindled upon saoda io of tfarfr probable U U that this Is what wan meant, by "cake baloan on coals" iiUJifc found at hla bend with a criwe of imier, at awakening from the irieep of exhaus- tion under the juniper tree. do not.change is that oldest of lauda, every" traveler wHl tear me wit- Tflisl and toacters old We have fre- references to .both In hU piaya. cooks of'tbe day must have made better 'variety of toaat than the arcrage American cook turns out, for the cuatom of putting bit'la-thev bottom, of, the tankard be- fore pourinjc In the liquor was estab- lished. "Go, fetch me a quart of Put a toast In orders Falstaff; and a tVw llaea farther on the sug- gestlon that agga may be added to the potation- He will have It of laelf." Tfcat it. with rhe toaat From a-number'Of the fashionable baarfaig date "June 4, we the origin of the term applied to a reigning or, more widely, to a sentiment br one offering tbe "toast" to be drunk. We use tha phraset naturally BOW that we "The toasting fork was an essential in our foremother's kitchen." never bethink ua. of their origin, Two hundred years .ago tho TaUer thought It necessary to explain to readers that the "allusion was to tha of the uf drinking with a ioast fn the bottom of the glass." How many. of the scholars who offer them' at claaa-day anniver- saries, know why they are What reader of English poetry does not recall the awing1 and the ring- of The Three Troopers as I put that question? Io MCA of the they dropped, m, crust. And stared at the with a frown- Then their sworda and roared for a "Ood send thlw Crum-wHl "Crust" and "crumb" stand for the toast without which posset, ale and sack would not be quite to the Briton's taste.i bit of toasted bread in the hot- tnnr of tankard or wineglass must been thin and delicately cris get the impreeslon that toast la more easily digested than plaiu bread...The reason for this is that heat helps on the chemical .change requisite for1 as- similation. Heat must penetrate to the heart of the slke submitted to it. or the gentle warmth makes the In- ner portions clammy. Then, the es-ter "bolts" his toast, and a crude poultice to the action of stomach' and Intestines, Instead of digestible dex- irine. The notion that toaat and are the best food for invalids is so firmlj- fixed In the mind of'mothers, curses and physicians at large that it .would be vain to combat It. it is founded upon the fallacious belief that tea Is made boiling' water, drawn off from the tnnnlc acid latent in the leaves and drunk before heat and tonic properties have left It; that toast is cut thin from "stale, sweet bread, the crust pared -.away, the slice exposed .evenly to clear heat and cooked through' without charring; 'then, that It Is eaten at once, with the merest 'suspicion of any Is put upon it. The stomach that can- riot' assimilate "this''delicate' offering-, washed down with tea brewed, as above, Is In a bad way. sup- posing that the teeth have acted well their part iri tonvertlh's: theUoast int Whan we, as a face1 or nation, learn how to breathe as ns to perform these fuh'c- tions, dyspepsia will' be a' forgotten word, and centenarians multiply In tiie land until their pictures .will cease to figure in the columns of the 'dally the de-. scribed just now withvthat.piled upon' a plate, each slice keeping its fellow, warm (and the1' evil task furthered by a thick.; coating of'buti This liaa soaked Into the viscid heart of the slice, b'y.ihe time It transferred to your plate.'-'It Is more than likely that the'slice is black- edged. In harmony with the rest of the composition, "Buttered toast" in Invariably preferred at hotel nnd fam- ily tables. The call for "dry toaat. If you Is assumed to be the of an My Syrian undoubtedly remote ancestor, contemporary with his "cake" upon a-- pointed, stick and held U over the fire of coals. -When one side was done he pulled off the bit of bread, reversed it and stuck it on again.. One may net the same operation In the Adirondack woods today when a tourist or hunter is so eccentric as to refuse flapjacks 'The toasting: fork was an essential [n our roremother'a kitchen. It hung above the elnk in a line with and pothooks. She troubled her busy brain as little with thoughts of the' antiquity of the Implement as her granddaughter vexes her yet busiei wits, with the history of toaat. Vet name and usea had passed into a proverb ,by the time Shakespeare wrote "King: In the alterca- tion over the dead tody of Prince Ar- thur, Faulconbrldge. .admonishes bury: "The modern electric Jn "Tom Brown at Oxford" we haVe i like opprobrious epithet applied to a bully's sword.- "Pistol" and "toast- ing- fork" are coupled. The conventional toastins; fork of early, days -had three prongs and a long handle which allowed the cook to conduct the-work at-a safe dis- tance from the open fire. When place and andirons were superseded ..by the closed cook stove, a lid was removed that the bread might'be held through the h'olo It had covered.-doun to a bed of'clear awkward business that brought about the-pat- ented wire frame laid across the covered hole In tho plate of the range. I recall the glow of pride that 'went through me when, forty years and more agone, I thought out, of and for a plan for preventing amoked oft-recurring" an- ndyance uhlem the cook were abnor- .mally vigilant. Some loose crumb would fall into the fire through the .wires set above It, blaze up and catch the toast or smoke It into bitter- ness, The one and only way to secure unburnt toast was to watch it from the moment It went over the coals until It came off, turning- ft several times to make sure all was going well. My. device was to set the toast- er beneath the {flowing; grate, where, unleas R stray 'coal chanced to alight upon some part of the bread, there could be no scorch, and the acrid, smoky would' jieem to be Inseparable from toast In some houses an ImposslbllHj- Then dawned the bleated em of cooking1 by gas, and the slender- barred gridiron that la set within the oven when toast is to be made. Or, ths patented pyramidal affnlr of wire netting to be fitted over the flame, toasting four slices at once and one 60 not take one'a eyes away from the toaster too long1. cindery ruin' One blessed day winter T.waa Invited to lunch with a friend whose house Is'dominated by what she '.Electricity in Our lunoh- cooked electricity all the and the dish wnshlnr and wiping; the lighting- and warming1, of the dwelling, were accomplished bj the same mjateriotis potent ag-enry next day 1 boucht nn electric toaster, Since then we have had the miracle toast .at every morn- A light wire "is con nectediwlth the'chandelier above the' table: A small' apparatus, taking- .little more room' than the silver' raclc; set beside It, Is at the rljrht hand of the1 person .sitting nearest the foot of tha table. 'It.is Hanked; whrri our' neals, by a plate el sliced bread. The slices are crust less and of unltorm eize and thScknesH it breik in the cheerful .table chat, the one who pre- aides .over' toaster in slices., closes the .doors of the toaeler and turns on the "power." Thin, when we eaten our fruit Bj the tlma- tha IA and the substantial rasher and eggs toast for the first help to all. It Is hot It Is crisp. It Is real (and toajrt Those who like It buttered qual- ify It' to their tanle. Some prefer It ac it leaven the shielding It from the roseate heart of the magical "power." :A1I .is; noiseless, rapid and conducted 'without expenditure of labor __ or thought. In two minutes one side Is to .R turn: 'The opei-ator quietly open a the metal flap, turns the slice and !n two mlmitea inore anybody who ii read} for more may vervwl Toast of the right wort witara lively Into1 hquaewlfely'calculatlotte In devMnar- economical and agreeable variety for. dally menus that I offer no apology for an, talk, reacting It. do not lay It in bottom of beaker and .But It Is m acceptable underplnntnirfor fdcaaftee and .mince. up -aUle bread In a doierj dlrterent mass and the left-overs, crashed into crumbs and kept In a closed Jar; 'are Invaluable In breading chops and other'meals; also tn thickenlnt; sten'a. Ijovers of Dickens will reminded by my bltck-bordered toaet of Air F ft aunt in Bleak House whet paused over the of -toajtt in unlucky etiirtnatlilnc a visi- tor as ft proud chap1 when he would nol accept the cant off rornnants., The biillded better'than knew.- There should have no irriwta rbr dtetribntlon. nothing be' tha In the oven' to'brown slowly, and when they are crisped roll them line for your crumb jar. v FAMILYMEALS FOR A WEEK THE HOUSEMOTHERS' EXCHANGE IMPORTANT NOTICE SCAUBB of of n of Mtora sent to must oak to limit iKsir cow- to jta except in of formula or vkick rwgmn pretter oil- my -ovrrcsrondeMs .ta a aftowtep M the Comer, Md'ff MV tn tMa respect- it oampUed ft will We to prfaf many man tetters. AttmHon if aafled to ttie ttet Morion Burtaui re- eekm money for a ftOM HO Home for Some HATDffO read of tbe of uu) I wfoh ft> that I hive teen looking [or OWT tor a momma M do Hgbt hoiwe- W4VJC la tor bmrd aod Intclnis, all tbe of a, home. i BM tn tmtoL. k tbe bnetocea clrl oown't t to do hoiuwvArk. t don't einnt "an end io of. and It would be a Marine to haw help up thfi erenlnn meal. Hjr keepa htm out IMe aonw and I dread to be. Wt m tblnk I ahooU not trmaiu in a telper and a wten read what jlrta I ssa iM Jssobance of molaacea; 1 trniponnftil of Mix and steam for hours. Mien Mt in ihf, over, halts !S minuter J.Irn. O, P. f Union City, InfM, i Uiatrl i'tfur tcclaei willingly, and salted 'It to make aure It will keep, and then soaked much of the aweetnesa of the milky vegetable out ftf it get rid of the saltiness, in It one-half as yood aa the best brand of canned corn -now- put upon the market under- the. eye of the pure food laws? As I explained elsewhere, ths method adopted by tlflc cannera this moirt dell- cata of esculents (or' green cereals) ia heat raised to a, dearree'noi attainable by the kitchen range, -arid holding the .corn at that for a longer than, you or I would keep It, By these flavor and sweetness are retained. And don't think me ungraclo'uit, but If there be a .better way of doing-' any- thing than know --of I muit get hold nf It! I hava always maintftihed that to mix anil sour milk togethar In cookery was akin tp puttinj.-a of new cloth' into' an old garrjient.1 Why the combination ln: ypur-brown ;PIease ua hear from you upon both of.theae points. Much of ths good done by due to the In- terchange of sentiments and'the. friendly comparison of waya and I am, myself, "a learner still" in housewifely lore. Xpt a day paase.n In. which' T do not pick up a or a; morsel of useful Infom-.ntSon. Your fraiik1 reply to my. request, herein made may put a maybe a Into my -h-nd. One; hint to -the canner may not'ito amiss with your, gift' of recipes. jam or cans In paper, eccured clovely by pasitfi or fltring. before setting them nway. .Walt until the. glaci and contents- arft cold before dolns The willftTcliide the light and help! preserve, thfl color of fruit and Home-Matte Ice Cream Will you klmlly pri made Icecream? Yn tio print- a rKipe'.'for h frequent And than cream houfhf from Mrs. W. H. D, (Palerson, N. If you. wish a plain cream, muke a" .custard of a quart of swcot milk, jrex-en eggs and four of sugar. Scald the milk, add the eirgH beaten irp with the sugar, and stir over tho (ire until the custard rich and smooth, but not untjl It IjSffns to' break. To prevent this, put pinch of soda Into the milk while cooking. Alwayn make cuntarri.lr. a double boiler, Let the cui-' tnrd get perfectly cold before stirring Into It a quart of rich cream. It la now ready for flavoring, -If you a of bitter almond, or lemon, alt you wive; to do It in. Ifavr at hand "'A quantity" :of flrwly pounded ami' a ban: of -rock; fait, Turn Die ciisturd Into tha frwier "and mirroynd (he latter with ftlternate or poumtfd lee and rock Mlt. Fill to the very.; or the tlfhtlr f ii r.d p'a'nr tn-Hwo of brlnt, The frfMwr vuit burled out of aleht in cracked Ice. Put over thick doubled sack or R Apiece of aet aside. In an hour> time open: beat and ohurn the having .scraped the frozen walla of custard from the into the middle of thft freezer. Xow'i.i th-; time for adding fruits of any peaches, pineapple, a mixture of chopped crystallized -frulta and nuts; -in fact, whatever you may wish to vary the dessert Beat these In hard'with a wooden paddle, and as fast'as you-can, for the 'outer air noon melts the frozen contents of thw' vessel. But beating'and churning must be'thoroiieh if you would have smooth -ice cream. Fasten down the lid; drain off about half the liquid'which hftfi (accumulated in the outer pall; not nrore, Tor the salt ii needed, to carry on the. process. Pack f renh supplier of rock-salt and pounded about freerer; put a .weight top to keep tbe freezer from floating-; cover 10 cloaely 'that the air cannot get at the and leave all for two or six. This In selt-freeajnr It IB about aa easily made ai any other sweet dish, and the best one can have In m-arm weather. It U. all the better for linfer- inar -in the ice-for some hours after It Is frozen. For m any -been a, favorite Sunday in my family. The cuitard la made on Saturday and Mt In the refrliferctor. Tha ice In cracked (or shaved with an instrument made for the a.nd the freezer packed down before breakfast. onening' and beating- and churning- and the repackint: do not take fifteen min- utes. Nobody's churchgotng; Is hindered by the operation.' When yon are ready tn serve the cream, lift out the frewer, wrap all snout it a towel wrung- out in boiling .m-ater and Invert It upon a chilled dinh. YOU will have a column of lusciouaneH. smooth and firm. Aa to (he'expense. After estimating at market prices have decided that a quart of home-made Ice cream costs about .two-thirds us much MS an Indifferent under the sama.naim would brinf at the confec- r lloner's. A Bit of Dressing Bureau Furniture Cttt pleefs of Illtfo Ihsn your hatpin and of a width .Cover both of each with nhfel waildlnt. Cut tvi-o plccei of velvet or plunh about an Inch larger than tha cftrrihoan! over one ffrie of card, turnmK in the upon what Ii to be ihe by the with a and s-lronir thread, hrliwlna the trom end to and from to unttf the perfectty amooth mid upon the Jfow lav "MM the cards anil >ew with s Rfat overhand .ntltch all around (he Mffi. a cord at upper corner 9 to hant; wadded fllh tqiiare up Stick hatplna all the i upon mine three rowa or curtain faeterilna them tn buttonhonkt, and tne line upon LOUIBI A. (Fort TMdfe. Pickled Beets It S D will the ed beeta; whlla are hot. Into vfnrctr which tailed (and If Ilket aunred) to taate then them get cold ahe I think nnd (he-n to be pretty nearly If not quite what longt eometimM we add tUcrf onion and whole hard boiled -Heirs latt In Mrvlnr They contribute materially to looki ann taste E B. D. (Mount Yemen. N. lA. .aeuonaible contribution to our list of lummer salads. The donor Is in- vited to fayor. us further alonr this or any other1 of housewifely enter- prise. Fried Chicken Kindly pubUah a for chicken a la Mary and oblige a constant etudent of lively tnd htlpful Eacharut. H. P. C. Fried CbJckvn a la VaryUnd Joint a tender chicken si for fricassee wash and wipe perfectlj dn Dip each piece In beaten egg then roll in salted and cncker dust until it Is thoroufhlj coatpd Set upon Ire 'or an hour plentj of rlem dripping or other fat In a deep Trying pan and brlnr ilowK n the hubhllnir point Ijv In chicken. carefully and fry on both aides (o a fine -brown. Do not put too manj jplecei in at a time or all aides of each will not "be done evenly Frj lonf to make sure the thickest piece! done all through -T Virginia Fried Ghlckan tf cooked as above dlttotad except that It Is usually fried in bicon fat a pound or to of fat baron la sliced and cooked erlap. but not to burning The fat Is then strained from the bacon and tfenVtefover-hotlwaUr to tceep warm While strained fat Is returned to the flre. brought to tha boll and uaed'ror the chicken latter la of course prepared and cracltBr dust When U la dished the sliced bacon U fold about It Those who have eaten fr'eri chicken prepared In both Wayi the preference to tbe VtrfinU method, MhaKlPrins lhat bacnn, tf richneis to flavor, Gravy for Cbloktn Is often aarved without any saucf-. Tn Maryland and In V'lrRinU. It la es- SCTNBAT BREAKFAST. Pruft. cereal and cream, broiled viikkaa. cake, touti tea and coffee. tons-tie Saratoga potatms, iKlchev, tommto eucurnher crwcken anij cllHM. hanw-made cream pufli, iced DIVXBB loup rib of beer eautl flower browned raspberry shortcake maptted with Whipped cream black coffee MOKDAT and', cream, Remnant of jetlled Mlfa a aalad upon with nayonnalH, baked Welih rabbit, crackare and ,baked pyddlnj-, cold tee, j DINNER, Teetcrdaya toup raid beef with bone j rtdlih and pickki areeo com fritters oounr the topa on, caniMd peach I pis BREAKFAST. Fruit cereal and ere urn ham omelet corn bread, toaat; tea and coffee BeeC'hMh (a .beet.and ulnd craham bread and butUr and chocfte, hernlta, tea. DINNER. larded aitd tn the aapara- fui, green berrM with black WEDNESDAY cereal cream Bardlnea with tomon, (recn pea (a orer) blecnlt. hoi cmckera, cream cneeee and a-oneberrr cocoa DINNKR, Haetroni aoup with Parmeaan cheeae liver tnlls en ciuaerole Ca left-over) maahed iwtatoea creamed young tlpsj' parson, black coffee T LUNCHEON Cold bam larniaheri with creaa ea- aalflrt with French cream cheeae tnd olive erf no- 1 tatoVa Spanlih style; fruli, Iced tea. DINNER i Tomato and rice lamb chopt botnm yweet pots toes currant black coffM FRIDAY BREAKTAST eerea) end crtam, hftt .and honey, total, tea an! coffee. dinner dlnh when accom- panied by cream rrsvy, After, taklng.thc last piece of chicken oiit of the llsslni; fat tha affKln Ptlr tn a roux of flour that haii rwen very browned thrn .cooked In a separate pan with liimp of hutter and thinned with a few spootiiuli of heated In cup with the addition of-n pinch ot soda" To URitnnt curdling Ptlr roitx the hnt ,mt. con- ilmiii stirrlni until It la of the rlcht ronMilenry tnd ver> hot I nslly a tftnleftprtnnrm of llnelj minced par Her and pour the chlcl.cn. LUNCHEON Clam shortcake over, baked' potatoei, chopped Mweet. (a left over) hread> and butter puddinf, DINNER Creamed corn .chowder, hakefl halibut with aaucv tartare, pota- icd; aplnach. taplo BHH4KFA8T Orangef cereal en4 eream, M French1 fried m toait, and -LUNCltVON Balm on vlmhnlea with white MU. pntato puff fa Uft-o hMtrd from Mokfaat ror and ctierm enoklft DINNER "ffcntp" MIIB, beefilcak and rm and tn