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Lethbridge Herald Newspaper Archives

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Lethbridge Daily Herald, The (Newspaper) - May 20, 1911, Lethbridge, Alberta A T O LWIVE8 HARLAND IW MARION THE HOUSEMOTHERS' EXCHANGE of'weak' aiges-tion -who spealcs -cl. "mj: as of a familiar spirit 1-i is" vain to think of 'exorcising1 -well to avoid fresh- ly -baked bread oC -whatsoever kind. Stale bread and toast properly made-are safsrr -for-, itoera.. cannot eat starchy stuffs in any term, potatoes are a deadly prison, ekxw In action, but I'knew a man. clT'60 -who bad not eaien a. slice of bread in'1 twenty years. I knew could-not--retain cold-water upon ills :9toisachfi -I-trtv.ei dashed off by the diaphra-sro -as Irom a. hoi gridle. This paper is- not wrirtiieri for the vic- tims ol digestive idiosyncrasies or for those who hug the fireside all winter long and bask on the of the house for rest ot the year, or too hypoc'nondriacal to limbs in healthful--' aame exercise in the open >siir digestive apparatus sound anfl truly 'as it strengthens Jegs. "Were a a. hedger or ditcher -would early jnachood. Hunter "is man live for. weeks togeth'et'ijpon VJrifed-" venison pancakes the; eaxne pan JahCL. Ques- tioned, JfiSt, -aiier 'an.- trajnpj-in-the boat upstream, or swlngiiig''-an ax 'upon the thick.' trees of Tvoods, "a fellow could digest'.Rav.insristones." One believes .it when compelled to submit for 'a vveek upon whaf'is'his daily diet' theKyea? round. describes what" ir.a are tempted--to characterize as "the griddle .ease -of as "the .atrocity, masquerading under. a respectable -name, ana; causing indi- .grestioii .'iov.woii upon .appetite." The griddle cake, the itr, -should be and the ideal fritter! is, alasJ too seldom a veri- ty..'she tiposorophizea .as "light, golden the master ha-nd at mixing1 corner and cleanse without abrading. Next, dry thoroughly. TVipe with a soft cloth and tunn upside in a warm place, upon the top of the range, if there is-room. "When it is "bone put-, it..array, in- a.corner .pi the pot closet, where It not gather'dust. Thro'w -a cloth over it to make sure of this. When .you ;are ready to make your set the irons at .the back or the range to heat very slowly. Do this at least a half bour before you begin mak- ing them. Neglect, of this "bylaw in the code of the "rulable" utensil has many a promising- lot of batter to grief. The reason is plain. The Irons are of uneven'.thickness, on aoco-unt of the holes and which we spoke now. The outside may be heated, while the'tops of the Intersections are not of temperature for cooking- the raw 'barter. Heat slowly and rmich longer than you.w-ould the smooth grid- :-ji' Tt'fe'i-.wJse1 to- test a spoonful of the -before -'hliisg the irons tvith regulation le member, ijjt'.o-'r fail, salt pork stuck upon The Iron should be asxto-vh'jss-.complacently, not oi1 burning grease. Tliis elm other's method -of T think bC'tter -way, Tbat-sounds' poetical. It -should be at- tested itd.'ty each of us.- as practical truth. The. cakes should 'not be leath- nor the frUt'ers greasy. 1 i Tire of -all foun'd in that last and Tour' cook invariably "a- -heavy, hand quired. One '-fa.1 lures in ma'k- lug waffles- are likely to" stick to" the irons. At' third -discovers thaf grease will keep .rh'em 'from .adherinsr TO deduc- tion is plain. Elood fhe" irons with lard, or the salt-, po.rk-. or. dripping may. be'-. the. form of the desired preventive.: "If ,a little be g-ood, double the" quantity Confident in tha assuTautJe; she makes small account of. heating the irons. Let the .'batter and soak as it win-. ,.-Tlio're Is no danger of scorchinff, or 'of stick-- ing1. She be-lieves in deliberate particularly when that branch of cookery has to do with the frying pan, which. I asserted thirty years should lie adapted as the crest of the average American nouser.-ife. Our lumberman got the triCk from hisrmoth- I once: saw an Adirondack camp wfrere -that and 'a Tea kettle compris- ed the whole stock of culinary uten- sils. The guide who ruled the peri- patetic settlement In the balsamic respect for anybody who couldn't do all their. cooking1 '-in one two." He actually- in the frying: jpari. utter turned out the twice-slaug-h tered venison. This done, ihc coft'ee into n abbeS soap anil water, and iliit-.ovef the fire with plenty of In it, to be ready for the Hap- "Jhclds'e'Xa. teaspoonful of. shortening small square of thin muslin and rub :gentlytrltb it until the grease free- upon" the Do not a 'spoon; spread--It Evenly. The de- made by.-the pattern: of the irons "should'be filled.' Pour in the batter at, 'close--" the ,-ujiper iron .trpon the and leave over the fire a full minute; .-...until batter has formed so far that it '-will Tict ooze out and -drip w.hen the.iro-ns ara turned. Turn, and hake 'the. othe-r .side in like manner. Repeat, taking not to jar the irons or shake hard. "'She -who thumps them endangers .th.e lightness of the waffle. A correspondent wrote to ;the Sx- change a "while ago for a- recipe for ''crisp Her's, she complained; were always soft. That, in the opinion of the expert cook, is a desideratum in the manufacture of the toothsome deti- C3.cy. They shonld be mixed quickly and turned out as soon as they :arc 13one. Sena to table Some' butter them, before se'rvang..''.' A Dutch whose "were the pride" of the de- light of city visitors, used tO'jitrew'thein. --with cinnamon- ift piling th'em in a-'hct pla.te. Her dis-ajcrreed -witlv Vihe f'npst. The numb'er- ,'tnat la-lies, se'nt .health. "could--eat-upon was in- _ _ To. Return .to.'-our waffle. Very pood coofts-'-wiltiteilvyou that It II.IK unac- countable and tenses. It is. really, no moue uncertain of tamper thaii the smoother pan. AH' of us'.; have heard ;the'-s.aucy old song-, wind- Ing- up wit'rK c Tvl-.nt nre -ytfreji made nf. made of? gooa. If they're but understood. Our wafhe-iron niust'bo JiruT. ericl according to that under- Is not eccentric, but our fore'mothers called "rul- aljle." P'irst, .Jt iau.-n be perfectly All r.the7; srrease adhering1 to sunkjen. squares ox. round holes must be poke and prod and dlpJn, iricse--with a sharp-pointed Knife, as the manner of Borne Is. .-this will roughen the surface, and. 'ruin the Irons. After eoakincr-itJv-war-m-'diJflfl, rinse with hot a stlfiT whisk-" uses and for .seek out svery the the children loved to- --flil wl-th1 flitter that they diid not grease the'napkin lining the heated pla-te. Ver- itable "golden offerings" were they to normal -appetites, upon which awaited health, nofindJgestion. Grandma E.'s 2 cups of flour times'w-'ith a. heaping-tea-spoonful of baking-powder and an even teaspoonful of salt. Beat the yolks 3 fresh eggs smooth: stir theae into 2 -cupfuls of svrest. un- ek'immed mJik.-add 2-tablespoonfuis of melted butter or other sbprier.ing, pBd.-.- tricn. "with mix -J.tfc the flour alternart-ely wltiutlie whites the eggs whlnpeci to a standing As soon as the waffle batter is tho-rough---- ly anised, drop by. great' spoonful Into the heated and greased moiu, otherTviffe called- Virginia Bics Wafiles Beat the and-ynlks of 2 egifii-.. very light, and separa-taly. Sift 1 cup of flour with a tQvispoonfril1 of baking thr-ee, together vi-ith a level of -stalt. Mix the boaien fgg.5 witTi' a of m'ilk; add a tea- spoonful of sugar and a cupful of cold bolletf rice. Beat hard for a -fuli nriri- ute. before adding, altflrnatcly ajuj. rjui-rrkly. th-.e whites beat-eiv.stiff nnJ iho prepared 'flour. in fast. with deep and long, upward, strokes, a large tfiblsspoonful of mnlted (not butter or other shortening. These are very light and Griddle Cake's If you can posses? of a gridflie. never use any o.tner.. I forewarn you that you will have diffl- culty in preventing any hired cook from gre.iMng it. more expensive t'nan those mAde of iron. but. they are infinitely superior to thcrti In all respects, do- sirable for the how much more .-wholesoaic and palata- We ,cakes._ are. than .fried. In. fail, fried culinary eplecism. Wnen cooked in grease, they belong' to the "Fritter family." 'Set the griddle at' the' -s-Ide of the 'stove the (fay ''before? "you are- to usfe it. and leave it' there for two '.hours to- "season" it. absolutely neces- sary if it be- new and has not been1 the lire. Griddles kind will not.. under; fire if they have, .been previously 'treated' thus. Xext hour ibefore'Vou wish to bake the set'Tn the "same place and'heat gradually to the "right tem- perature. This nit> it hard with fnifi-, "dryi salt, polish -with .a dry. sQait cloth, and it Js ready" for work, STever" Allow a Drop of Grease to Defile it To 'butter, cSl or grease It 'in any way Is downright ruin of an, .excellent uten- sil. The breakfast .griddlo called "batter cakes" -in, the south, where they are found in perfec- tion, are numberless; I 'had the pleas-' ure of eating in "Dixie's LandJ' last, week one which was a delicious "novel- ty to me. -My readers may. have had the pleasure of making- acquaintance With it Jn days that are no more ex- cept'In-memory. It. '-was verj'. so th-e smiling hostess told me, and she me this formula, aubjoiping- that "m-uch depends upon quiek mixing -and quicker bak- Ing." Olabber Griddle Cakes f'-Clab .-sr" is "loppered milk" other latitudes than Dixie.) Into a duart of clabber stir a- teaspoon- fal of salt and the beaten yolk of an egg. Sift 2 rounded t-easpcon'fuls of baking soda, three times wltfi a.'.q'uart of and stir into the .milk and egg." Beat five minutes hard before folding. In the stiffened white? of 2' eggs-'- Bake immediately a" very hot griddle. Whole TOTieat Griddle Cakes Sift three times together 4 cups of., whole wheat flour, teaspoonful of bak- ing powder and an 'even, teaspoonful of salt. Beat the whites and volks of 2 esss separately. Stir the beaten yolks Into 3-cups o'f milk; ,add a tablespoon-, ful of sugar or molasses and 1 of melted butter and, alternately, the prepared fiour and frothed -whites. Beat steadily for a minute and bake. Fritters In making fritters, an essential to sue-., cess is that the fat in -which they are fried be very deep and boiling-- hot. Test It by dropping1 in a small spoon- .ful of batter. If this does "not rise" quickly to the surface, swell rapidly and acquire a iight brmcn hue. your fat.. Js too cool. -Let it stand over the hottest part of the range for a few minutes, and-. again test it. When ft is of the rlgrht temperature, fry the fritters quickly.'" dropping- the .batter by the spoonful., When they are1 done, remove the frit- ters-with a perforated spoon and'lay; them in a. heated colander, lined with. heated paper. Transfer to a'hot platter' covered with a folded and serve at once. So I wrote ten years ago in the Com- plete Cook Book. ancM can give no trust-worthy and explicit directions now. Following "the general'rifle's, come ten 'recipes for different" kinds 'of fritters. for .which, I have not room here and .now. "fritter that absorbs grease is a spoiled fritter. The fat should be so hot as to sear the batter the instant it touches it. The thus formed' protects the interior of .the "golden from the boiling liquid, while the -heat ihe fat) cooks it to" the "heart. It should be perfectly dry after lying upon the paper'for a minute that tho few drops clinging1 to the "nearskSr." may trickie harmlessly into space. Should the "offering" collapse "into a- dispirited mass, the batter is too thin. Hence, an sflded reason for testing it wjfn. .a small bit in the beginning." If It shrink and- flatten when removed from the deep fat paper-lined colander, you" may1 yet save th'e day by adding a little I w.ouJd. in conclusion, .emphasize the "deep A Scotch kettle. In which fritters, croquettes and French fried po- tatoes may swim without touching the bottom after once rising-, or jostle one another out of.shape, is a valuable part of pot-closet plenishing-. Mttke a of this along- the soapstone '.griddle in you-r next list of "must-haves." FAMILY MEALS FOR-A WEEK STTOTDiSY BREAKFAST Berries, cereal and crcnni. salmon steaks. potato "biscuits, toast, tea and coffee. I.UNCKEOX Iced bouillon in cups, cold ham. baked" beans, brown bread, lettuce salad with crea.m chwse anil mincc'l oijve iballs, crackers toasted, coffee, blanc tnacps and cake, tea. DIN.XEH Vegetable roast ducks, apple sauce.- KTpen poas. splr.ach. tnrts and whip- ped cream, black cofTcc! _ i M05TDAY BREAKFAST Or.inK-es. r.rnJ I'.sron. ctrgs upon toast. French rolls, whole-wheat.. tn.i and coffee. LUNCHEON Timbaiea of salmon (a. souft7c of 'a. potatoes, tliin bread .intl butter, canned apricots ifa. DIN.N-KR Spinach poup salmi of ducks (a strhisr bpnnp. Spanish rice, strawberry sponge, dako. black coffee. LT.TNCHEQX "Capo Crvd folks" tidbit, F 1 LT.TNCHEQX "Capo Cod folks" tidbit, plain boiierl po- tatoes. :n'.xori .-.-ilad. crackers ami cheese, brend ar.d.hutttr. giDEerbreaa and cocoa. 53IN.XER pot r. svcet paTat.oes. c.-nneu black coITee. TUESDAY TSRKAKFAST Sliced pineapple, ceres.! and crc-im, bs.oon and crccn peppers, creamed toast, white cofiee aad RTIFAKFAST Oraupo5, cei-psi nn.l cream, ba.kert fn-aham liiscuits. lo.is'. tna and I.trNCHEON Potato 5oup in cups. CoW rib ends of beef iT'-v-ilny chopped aod swc-it potatoes fa fried broad sauce, ten. DJN.N'EK .Succotssb soup -'a calf's liver a !a jardiniere, asixuacus. young carrots, sirawherry black coffee. THURSrOAY Bflrrlps. eorof.l and crcnm. bncon. boiled CKRS, raffles, coffee nnd J.V.VCHKOX Coli! calTa liver. French potatoes. drsssitip. crackers ami cheese, frumenty, ten.' Soup made of the vroc-iy of nsparn- fus cnrrots out into (iiot i pint of sugar. Juice of '.4 letnon, juice of V- orange, grrated peel ot 1 whole orange. Stir well and pour into the stiffly beaten whites of 4 bfat thoroughly .and pour -into an..orange- lined mold. Set in a cold place for several hours. Serve with whipped cream. This Will serve elijht persons. Salad Dressing Heat plats of vlnepar. Cream 1 cup of sugar and cup of butter; add a tea- spoocful of rnuatarfl, 1 tablespoonful ot. salt and 2 tablespoonfuls o' comstarch. SUr this mixture intq the hot 4 eSKR well beaten, last, and cook 4indl thick. "When ready to use, thin with whipped cream. This makes one quart ot dresringr, MART H. CRichmond. A Floor-Filler'Wanted You once printed directions, for maklnr floor-filler. 1 have leal them. I am very anxious ;o (ret the formula. Please pub- lish !t acaln tor the benefit .of this or your constant Here Is an. item that may motlier: I have, two little eirls who go to school.' As I do not faacy woolen frocks for dally. wear. I. dresa them. In trlncham In the win-' tcr, and Sy puttlag outlns flannel -waist sleevfts to their llannel petticoats, they keco warm HE It their -outer garments were of wool. The whole costume may be- laundered. A worsted frock never looks .really well when it been once washed.. and. .soils. lar easily for the waahlnsr. Here la a. dish of which we are very A BEixed Salad Peel medium-sized tomatoes T reedlum-slzed onion, and add to .them 2 chill peppers (the hot Run all through the food chopper. Mix. and toss. with silver fork and season with salt and vinepar to your taste. Delicious -with cold. meats anrl flsh. Mrs. F. B. H. fWellbroOk. Tour idea as" to the comparative clean- liness of woolen wash- ed once a winter and cotton- garments that go into the tuib every week are sane. But for the danger of the wear- ers of gingham and calico catching fire, in the winter, your plan is unexception- able. ,We have printed" several formulas for making noor-flllers. I. dp not know to refer. Somebody will du- plicate it. I "do-u'bt not. The mixed salad is acceptable, now that the season for "Spring is upon us: To Know'Real Amber C. A. B. (if. D.) offered last winter to give information, as to tht wearing ot amber beads. May I ask him one Ques- tion? I will put it as briefly as I can frame It. How may the real amber be flistin- puished froin the Imitation? Having been afflicted, for years -with catarrh and inflammation of the throat, I should rejoice to get something1 to .re- lieve me in home measure. Mrs. C (Germamown. The doctor who v6lunte'ered in- formation respecting the- amber in which 'he ftas faith will answer you In. full sselng your query.-lvveii- ture one hint that may be helpful. Rub the amber to be tested with a bit of flannel until It warms under you hand. If it be genuine, the fric- tion will bring- out a resinous fra- grance. The imitation remains odor- less. j'ou may hold the .beads near enough to the fire or a radiator to heat them. The real amber re- sponds-with the balsamic smell. The imitation heats more slowly and Is scentless. A Rose Industry At the risk of being tedious to read- ers who are.not interested in the re- vlval of the graceful and poetic art ot making1 rose beada. I print one raora recipe for the manufacture. It differs somewhat from--those we have al- ready printed: I inclose' a formula i'or beads. It is timely, tor southern are already full of roses, and northern gnrdens will follow suit speedily. I likewise ofTer a formula "for rose pillows, which wiii delight these would make them, and give them rosy leaved filling for ;he dainty cushions In- stead of the musty aJTalrs generally kcown by the nz.me. Ilose Beads Run the, fresh petals, through-.thVfood- chopper. Spread the .pulp evenly upon a. pan and sprinkle three grains of cop'- pe-ras over the mass. Mil .well and put through the chopper fifteen times, usinsr Ihe cutter. Tiiis wiii -make the pulp'blade all through. Roll ihe beads twice as large as you would havp them when dried. Be careful to have them of uniform si2e. Lay upon, a broatl'platter to dry all day. Do 'not let thorn touch one another. Do this upon n. fine, drj- day. If they are not too hard after the first drying, they may be- rolled: three times before they are strung. String upon a, ivire about the thickness of a hat- pin. Do no; sharpen the end, or beads- may split. Decorato them to suit yourself, ami lay asaia in the sun to..harden. When they are "tHorBUSlily dry. "Slip from the wire; put Into a dotli sack and rub and shake them frer.tiy-tepether to pollsli- tlvem-. Mix- a few drops of rose oil v.-lth alcohol to "cut" it, and rub it into'the bonds with tie hands. luminK them-ovsr between the palms uptll the oil Is abso-bed. When thr beads are' dried throuBh .and through, soak them In olive oil for er.il days. Wipe dry and atrlnff. They will al-n-ays "retain the perfume. Rose Pialows To treat.rose petals for pillows, so as proscn-c color and perfume: Gather fresh peule and dip them, a handful at 'a time, into a pail of cold water in which a tablcspoonful ot sa'Icyllc acJd tins been cut a paper (o Cry. turning anrt tnssintr. them often', uiiiil the moisture hns evaporated 'snd the petals nre .drj'.- This should be