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Lethbridge Herald Newspaper Archives

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Lethbridge Herald, The (Newspaper) - October 1, 1910, Lethbridge, Alberta 'I ____ for, HOU S HARLAND BBONTE. English- and Torksh ire-bred, thus described. her best novel, one of the -dishes served by V% Belgiaa. hostess to the heroine of jjie aise a. dish, of meat, natcra but supposed to be zalscel-- sliigrularlyy tip' ;witbr seasoned 'uniquely, ,tiioug-h. not unpleasantly, and baked In. mould queer, but by no means -an- jelatabie, alsb_ "Caroline .had no objection to this cookery. Indeed, she rather Hked It .for a change." Charlotte Bronte wrote this, had, spent.two years in a Brussels .boarding-, school and become to continental cookery. Otherwise, .-I. believe she would have ad- .onitted to the English reader that the moulded. miscellany was "not unpala- Itable." The tin-traveled. Briton of her day tested dishes" as cordially as the sta.y-at-b.oaie American dislikes fcetter swings in i960 than it signifies In the reminiscences of men who sigh lor pork, pies ana boiled dinners. i But -o our moulds.! sat down to Yorkshire dinners and heavy suppers often enough to appreciate the pro- priety of the novelist's apology for Bel- gian, cookery. boiled hams are the forerunners of an indefinite series of cold meat, sliced and bedecked with parsley sprigs.. Boiled fresh beef, "hot and by cabbage, potatoes and brussels sprouts, ushers in'a proces- sion of cold meat lunches and breakfasts and an occasional "mince." The British housewife recognises no obligation to disguise the true nature of "any thing so iidjereatly excellent as butcher's meat cooked to the core of the joint or cut. To enliven it with onion juice, paprika and kitchen bouquet would be to season it Our moulded dishes, then, must bor- row_ed from the mainly from those past, mas tars of the culinarv art the French and Italians. My read- ers and constituents have taken, so Chicken Boll 6 twenty minutes aind drop into iced water as soon as time is up. Leavd them in water for two hours. This them 'frosn turning black. shells and out the yolks. Put rh'ese lost m a cold place. 30ince' the whites and then run through a vegetable press. Have ready 6 tablespoonfuls of very Jinely chopped -white meit alone; season with paprika and salt to taste and a scant teaepoonful of onion juke. Some use celery salt and leave out :he onion. Mix these ingredients thoroughly- Tou cannot make the mincias too fine. Beat to a. stiff froth the whites of 2 eggs and make trtth it and the rest a sofr -paste. Buttered nappias or pattypans should be ready-to receive the paste. Mil them with it; set in a pan of boiling water and cook, covered, twenty minutes in oven. Meanwhile, run the' reserved yolks through ihe press, reducing them to a fine powder and set the bowl containing them in a. paa of hot water to warm tham slightly. Sua a., silver knife be- tween the limbales and the edges of the sappies to loosen them, and turn out carefully upon a hot platter. POUT drawn butter about the base and heap a. tea- spoonful of the powdered yolks- upon each. Serve at once. Tou may make after the same recipe Timbales of turkey, veal, sweetbreads, veal and lamb. But tiiie is a. better recipe for the ascwroni eca add a seeded and parboiled chopped fine. TO I tne mixture. Send around tomato sauce with this I mould, which will be- found very pala- table. 2t .is not to warm up cold lamb acceptably.. This is the best way I know of. Chop a. pound of leaa raw beef (the coarser will mince a. quarter of a pound of fat salt pork, and mix them, tojether with 6 olives, also cur fine. Season well with salt, pepper and onion-juice: add, working it m well. a. cupful of fine cracker crumb? or cracker tablespoonCul of butter, lastly bsatea whites yolks of pack mix- ture into e. greased mould; cover and cook in a steady oven for two hours. If it is to be eaten hot. turn out upon s. heated platter and heap maca- roni which has bsen boiled in salted then drained, about the base. Serve the two together .and send around a rich tomato sauce with it, also a dish of grated cheese for those who like it macaroni. s005 'Hsh a- family dinner. i y be set away in the mould until cold, turned out and sliced for luncheon r" Tnat case Sweetbread Scald 3. pair of sweetbreads and leave them upon the range in boiling- water for Sve minutes. Let them get per- fectly cold after taking them out of the water. -Chop them. then, very fine It is well to run Them through your meat chopper. Hub themj next, to a pasta with, the- back of a tablespoon, mixing with "them half a cupful of rich cream and the beaten yolk of s. raw egg. with celery salt anfi paprika. for, three .minutes, and turn into well-buttered nappies; set in a shallow pan of boiling -water. Cover, and cook ten until fully set. Reverse .upon a hot platter and do not forget to pour.a good sauce about the 'base. HSxishroom. Timbales I are particularly nice if made according to -this last recipe. Cheese Omelet iizafaales Beat 5 eggs -five'minutes; pour upon iem gradually half a. noz boiled, milk, to which you have added, a bit of soda no larger than s. pea, 5 tablespoonfuls of grated Parmesan, if you have a gener- ous pinch, each or celery salt and of paprika, pour inro tins or nap- pies well buttered, and set in a paa- of water that is actually boiling. Cook until the mixture is set in the middle of each nappie; turn out upon a hot platter and pour hot tomato sauce about the base. Serve immediately. 3ffotild of Beef and "Macaroni Mince a cupful of cold roast beef (lean) and season well with onion juice and pepper. Make a roux of a table- spooaful of butter and the same of browned flour; when very hot and bub- Wing, stir in'the meat with a like quan- tity of cold cut UD small. Cook for one minute; take from th- fire and beat in a raw egg -0 bind the mixture. Turn into a buttered mould that has a funnel in the center, and "et in a pan of boiling water. cov- ered, for half an hour in a quick'oven Then uncover, and if the mixtureThe no- firm cover again and cook for ten m'in- ures longer Half an hour should "e enough if the oven is brisk. Turn cut carefully upon a hot dish and send around beef gravy with it. Mould of iLamb and. Sice Make as directed above so far IP o-AriAral Mince as much cold cooked veal as heap a coffee cup, when it is P? 'and1.-wori: into it a half tea- spoonful each of paprika, celery salt ana kitcnen bouonet with 5 minced. olives and 12 French mushrooms minced flue. Wet with veal slock 'a eef- 'Turn into a mould and cook, for fonv-five minutes, or until firm. not OUL until It is perfectly cold. Imitation pate De Toic Gras Boll a calf's liver, or the livers bf "Tien came a dish, nature mOcnown, baked in a mould." soaked.ia cold water, then dissolved in boiling, and seasoned with a-dash of lemon juice. The housemother's inventive: talent may have almost unlimited play to the ingredients and proportions of moulded dishes, provided she does not lose sig-ht of the fact that a "bind- ing-" two or neces- sary, if the dish :is to be served hot "Without this, the loaf or timbale- .will not retain form when .taken mould., Family Meals for a Week STTNTDAY BREAKFAST Grapefruit, cereal and cwtai. deriled kidners sally lunn. toast, tea and coffee. LUNCHEON Cheese omelet timfcalcs.' omioga. chips, shrimp salaa. crackers and cheese, cream layer cake, tea. DINNER Brown Era-ry sonp, roast chickens, auccotwrv, cocosnnt souffle, black coffee -Browned, potato chops en CMS Kue wuh mushrooms, creimed carrots, gtnsj-; lemon black'' THITSSDAT -i PineaPP'c- cereal and'crewn'." feicoa and fried sweet peppers, whole wheat bis- cuus, toast, tea. and coffee. BREASFAST Oranses .cereal and creamed salmon French rolls, toast, tea ard coffee. LUXOHEOX tongues. baJced cream toast, ln their -Jackets- succotash Creamed salt mackerel, stewed potatoes jvhoie wheat biscuits warmed over eauce tea ralsln5 wlta Black bean calt's-Hver and'-' iacoa scolloped. ;3weet .potatoes. .apinach' T la Bavarlan cream -and cdte. -black BINXER sotjp irith, croutouj. chicien tim- s, Spanish nee, sweet, potatoes, fruit, nuts rusias, .black coffee. "Tou -cannot make the mincing-too fine." aove, so far as the general preparation goes But sub- stitute a cupful-of cold boiled rice two lambs (or until done, in salted water. Let them get cold and run through your meat chopper. Then rub to a smooth paste with 2 table- spoonfuls of melted butter, a table- spoonful of onion juice: paprika and salt .to taste. If you-can get a half- dozer, mushrooms of fair size, boil them in salted water, drain; let them get cold, cut into halves arid sperse the pate mixture with them in packing into a. wet have the added imitation of truffles. Pack hard into, -one large or. two -small moulds; put weights upon them and set upon the ice. If properly made and fiertly seasoned, tbis is'a very fair imi- tation of the far-famed (and cosily) pate- de foie gras. made from the livers of Strasburg geese, fattened for- this purpose. A fine glaze may be put upon mould- ed compounds which are to be eaten cold by stirring in. just before the mixture goes into 'the mould, a few spoonfuls of gelatine which-has been BREAKFAST certi! bacon and Qush, whole wheat bread, toast, tea acd LUNCHEON" sweet sautes fa i X (a stewed prunes and cookies, tea. DIXXER Chicken and. oyster bisque- founded fret of mould ot bWj. and macaroni; creamed onions, stuffed tomatoes, chestnut pudding, .black coffee. -OfanKes. cereal and cream, fried scalloped cornmeal dodgers, toast, tea. and coffee. LUNCHEON Mince of liver garnished -with bacon ('a Jeft-overt. toasted corn dodgers, baked po- tatoes. tomato aspic upca warm S-Ingcrbread and American cheese, tea. DINNER Yesterday's eouc. with the addition or tomato sauce; scalloped oysters. French BREAKFAST Pears and peaches. cereal cereal and cream. pUin omelet nssGias aad boner, toast, tea and coffee. LCXOHJEOX BeeHoaf fa baked potatoes, celery upon with Drench han' by serving these daftrtv at Junctteon or the Sunday .niffht.stipper-or; IMPORTANT NOTICE -n ECAUSB 'of the enormous JS Otters sent to tne Exchange. I must astk contributors to munuatioM to 100 cases of formulas or're< space, to in corner, and if myregueat in this respect v complied with, it via be PSsS- ole to ynnt many more Cooky Recipzs Oatmeal Cookies Of oatraeal- 2 flour. 1 or L -S 0' thoroughly butter and sSrar- 'n' tCn CS :hen Cookies wjse. dexterously, without tearing. As deftly, loosen the rest of the skin about the bananas with a. silver knife, leav- ing the skins on. Lay in a baking pan with the stripped sidea uppermost. Have teaspoonful of 1 teaspoonful of sugar of to each ht- 3- a-nd baste the h U- Cover and bak'e then brown H skms- Tbe dressing should- the fruit GSn skins and Preserving Persimmons CUM of thick. ro our thin. arf best -eaten fresh. -vi... J. R. Angles. our. correspondent is.. one of twenty-four who recipe for J-aOy Baltimore cake. I thanked them en last week.. I rcnew tne nCm'' with thanks for -he addition to our line of cookies. Christian, Those who never eaten -Ve-ufl Srown fruit .lies thick under tKaflels" r appreciation o? ter dellcaciep- The juices Iain-lined tops; fill with the. boiling syrup and at once. Crystallized Persimmons- Cook as directed in. the last recipe, but allowing pound for pound in weigh- ing fruit and sugar. When The persim- mons are spread out upon the-platters drain a-wiy every drop of .svrup. them stand in the sun while yon boii down the syrup, stirring .it at the last to granulation. When the sugar is in. grains, pour over the fruit .and set -away in the platters to crystallize. Pack in boxes lined with paper, with layers of granulated sugar between the Imitation dates. When Moths Break In They are a great nest! S. B. Anpeles. Your done up as as if the tiny box containe room all night, tnat the fumes may pen- etrate to every' stitch.. Atfter doing all these things, keen a sharp lookout for the first Invader of the swept and gasolined premises. Protest Olviiarionl Queer. the Exchange: De- surt, I entrect you. rrom p-jblishins- any i" of IlvinK upon nest-to-noth- wtre when we went far south we-nland. and we know -ha? d Vhy ffjf to amass Baked Bananas se ask throuph the xc recipe for baked bananM P. W. H. (SpriuKflelcl. m keep you one-ihlrd of the'skin lenjth- mouth as smoothly as 'honey. soiJth in Dixie" we nsed to prc- them after this fashion- cr them with coid water' for ten or Then drain a.nd Jav upon a c can cloth, covering .with an- Oiher. and pat gently to dry- them. Al- low of a pound of sugar to a sxmr.d of persimmons. Put the fruit the tire with layers of sugar lun layers or persimmons; put in a cupful .of water for each pound of su- par and bring very slowly to the boil. JVfter cooking ten minutes after the boil begins. out the fruit and spread upon large platters in the sun. Boil the syrup fast and hard down to a rich thick, liquid. Add the perl slmmonfi and cook until heated before taking them'up stir in the Juice of a lemon for every pint of eyrup. Put into fruit jars with porce- woolens, and burrow in to make nests for their larvae as trlously as the more plainlv clad cousin i fUrs and should u out the dust from your a s ftirs: thci? after you have sunned them or hours and wrap each article in na- per. Then sew ,in chcesc-clotii with plenty of camphor balls and shut up in a ohest. Bearing and gasoline- make sure tn-ere -are no or grubs left alive in the stuffs. The rest of pra-oss is dosigned to gua.-d against the entrance ot any others. Lift the car- pets, whether in season or out; have them thoroughly cleaned by 3 vacuum cleaner .ff you have access' to one. owning else retakes wire work of the dust which is tl-.o -.CftSu1 a-Tid chief stamping ground. This done, pour your gasoline arownd the of the carpets and shut them up in a disused A MOTHER frrrtrrlsb'T1' "Pa Our old friend and racv wyman eaid 1O me When her coal bill second time ly 'pays m with a clientele till you expected would ,be large, that more misery is caused by the failure to pay the small neighbor across the way has been having a bit of neg- lected woodland cleaned and converted into a home park. I overheard her call back one of the men who had been cut- tisg down and burning brush yesterday, as he was leaving -the grounds. "You are going- without.your- she reminded him, passing It out of the window at w.hich ehe was standing Tho man touched his cap. 'Twould do as -well tomorrow, ma'am." "For you perhaps, but not for me! One of tihe lessons taught me by my father, who learned it from Ms Bible, was _not to let the laborer's hire stay in the nouse with me overnight." Those very words I had Quoted ia a talk less than a month ago. vVith that "I fell a-musing." What a different face the universal practice tnat rule would put upon th'e "rimes" we deplore with every other breath! .Suppose we of the big family begin to- day r.o carry it out? If the failure to do tnts is like the fall of the outer m ia. row, upsetting all the rest, obedf- ence to the Scripture law would prevent the topple all along the line, if it did not set up those which are already down. To Lighten the Work Rradinfr of the -i-re in those who suegfwt methods of lifrhtenlnc house- trork, T offer two that wivo time and labor" 1. As we bare a number of windows to and as it is my, husinws to nm the rods into the hems of the curtains, 1- first tried a. plain. nnc npon end of the rod. This wmswhat.. Then I .T paper PM butcher, baker and haberdasher TOe reason .a. moment upon this point with my members. Did you ever reflect, when worried by the size of