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Lethbridge Herald Newspaper Archives

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Lethbridge Herald, The (Newspaper) - October 19, 1910, Lethbridge, Alberta OUSLWIVES By MARION HARLAND i i. pouring clams. Get very cold before "p'utiiSg' into" the glasses. This sauce should be enough for two dozen of Salmon Tcanned or cold-boiled salmon in tp.-tiny-bits -with a silver fork, remov- ing all b'ones.and bits of skin. Rub the yolks'bf Jour-hard-boiled eggs, to a paste and: stiff .them "the minced fish. Mince tlie whites of the eggs as fine as possible, them into the salmon mix- pepper and juice; add a dash cayenne pep- per and .beat into the wcjJ- beaten and tne whites "beaten to stiff -Paiir Intolbultftred "nappies" or cases; sec In an outer of and bake lor about twenty-five upon a' hot platter, pour the tirnbales a. white'sauce_ inter which" chopped parsley has .Deeh'Btirreq.'-aiid'Tanu'to -tis table.-S -_ LoTSMiter" Cutlets cold-boiled, iobetftr finer- season'' and cayenne; pepper. There should" least a pint of the I HE; whose -means :are -so that she" cannot JL into the-hands-of .a ...j .professional .florist., has. the nappy flowers, are the" wedding break- fast' friends, the touch cf, to everything-.. This -knowl- edge must compensate for. the that one cannot -give decorator and caterer.carte, blanche, and thus roil, the burdert1 of fresppnsibJllty from one's shoulders..upoiv: -those of the If Dne'.'couid.'.do one --could dainty; token.-'liefi'sand there that shows that the-work a labor of love. For the- October wedding the chrys- antheniuin floral decoration. If one., chooser variety, may be car- r-iod out- in -preparations. .A screen-of. palms, and other potted, plants- may be arranged from greens hired fory the occasion. In, front .of the screen bridal pair -.will--stand.. Above..-thorn from the ceiling: "should-hang beli of -white chrysanthemums, the clap- consisting "of a huge yellow blos- som. The -wire frame" for this and "the" wires should .be' strips.-'of dark green muslin" upon- which can -be stitched or pinned .the white floral' covering. About the room and vases.- of...the golden -s.n6 white .blossoms, The aisle ijnprqvJsed 'up the center, of. the' room will'be of, lengths of white and of yertoTv satin" ribbon, intertwined. Twist the balustrades with smiiax-, and in. this -stick yellow and white chrysanthemums at intervals of six--or eight inches. The ushers may each wear "a 'chrysanthemum in while the hrides- bouquets of the yel- low Japanese variety tie'a'with ribbons: Sy Jchfysian wedding- for the bride to carry roses or lilies-" ifj" these can -be procured at "this time If there present only members of the two families, or about a. dozen people; "it Is-.'jjleasant to seat s.11-at on.e.. table for the :wedai_ng breakfast. This table may be spread "with a white damask the ccnte'r'of Whicli" rests a bowl'of gold and white" chrysanthemums. Single- may be laid, here and there upon the table. It is a pretty idea to have small boxes containing pieces of the-weddin-g-cake arranged about the base of the bowl of These should be white, with the initials the bride and groom stamp-" on gik. Each box is tied with yellow ribbon, and these ribbons are. stretched to the plates of the various quests. When the breakfast is over each person-pulls out the rib- bon' that lies, at her and thus draws out her box ot" wedding cake as a souvenir of the occasion. the chrysanthemum wedding a good would 'oe: background for'the briae In her white .robes. A, canopj' of to above' of the '.bridal group. The flowers, car- ried, by of 'only 'deep crimsoii-carna- The bride's ot vrhite carn.atio'iis and polished bare. ,and had as a circular de- of leaves. 'These, with their crimsons 'and--yellows, were very effective .o-dark. shining wood. In the center 'of-', the'- design was a bowl cbntairiirii: clusters of ;sumac berries .of dark green, various., dishes on the in- stead of a.r-; .rsoiged in round bride's cake stood at one end of the table and was cut by ;the "bride.-herself. The menu was: J.. -Xobster'.'Cutlets. Cnops; Green'Peas.. .yrlch. Mayoanalee-Dressing. "Wafers. Maple 'Parfalt; .-Coffee. r .x ...Ciam Choose -the put them into a, small .chilled bowl-'and over them'a ;sauce .made of "a tablespoonful o'f Worcestershire' tomato cateup; a tablespoonful of vinegar. 2 teaspponfuls. of-horserad- ish, .a leaspoonful'' of lemon Juice, a quarter "teaspo6nfull'or salt "and "tabas- co- sauce tO'tastel Stir before a half pint o-f cold; waterpknd' Juice of two ls add' It and grind until quite down "and leave' to'j'Jnpjm? more bburs Put a- or each glass of lobs.ter. for. eight persons- Cook together, two-.'tablespoo'nruls of butter and two ol flour, .and-wheii they are blended pour upon them., a-.scant pint .of milk. Stir tVa.smobth-white'.sa'uce; take from the'sauce, beating updn; the' yolks oJ two then stir in the lobster mixture. When'opld form into cutlets of the size ot'X'apiall-French chop yrith- out the ,bone. -Set.ln chest until ria ii roll and cracker dust; set aside until- coating .stiffens, then- 'fry Stick a lobster.claw would be in'a French chop .and passing sliced lemon wjth; the "L- Grapefruit Salad Peel.'the 'grapefruU-and cut each lobe Into'ithrec or-four' pieces. On each plate lay two, leaves of crisp lettuce; place the bits Of -yrapefruit-upon, this ana put spoonful'bf'mayonna.lse over all- Have very cold. Orange Frappe Peel' sweet 'oranges -and chop the fruit very fine, removing all seeds and bits of membrane. Add sugar to taste, and to a plnt'of the oraage Juice and pulp add Break- ma pie it a' little" and'-'-.melt" tbm .a thick syrup.. Set jisida .it you 'prefer, buy quart of. and whip Jnto it the map-Is, eyrup.- -If a little more of care' not to set the mixture in-to a freezer and .you .wish the or In ..a meion Trom'tlie freezer" .into1 the' wing- it to be exposed to enbugrh'.''to melt the jnixture. -fasten -pa- per about the' mold' fits on. so that no -salt water "may iget'.Jn to the- pack -doymi ia covering the mold leave for several' Tiours. beifore" turning out upon a Gold Bfjopafu'l of of all. flavor with, a 'little bitter JBake tins. Make. a. the bitter almond essence dip of the cakes in and icingis range' the little cakes in aiteraatedaye'rii; on.Blates. 'V.''.._ 5 Wedding'Cake, .Rub to "a, 5oft. and of.-, butter and' 1% cups .of add six .beaten, "Mix together' each of cinnamon and dered, and Put citron and pound -each halved raisins, and rants. "Dredye .all well' with, add to the in a and. of all, a. in a tin with .funnel' in 'the'VceSter.-'- When cold cover' with 'white Into a pound oC'powdered' sugar -work a cupful of butterr.and, --when ..rub bed ao a emoothland light. the yolks o-f five eggs, beaten very light. and a teacupful of'1 milk.. Beat Jn -gradually three cups of-- -with two. level. teaspoonf uls- of baiting 'powder. ;Add this rslowly; as- than- do otters. 'When enough has' been put in 10 make a rather stiff cake batter. -thin it by- adding; the juice pf. a- large ora.nge and the. peel, grated. Turn into smalL tias. 'ones 'are- pretty for this Bake- to a. golden, brown. When. cool. dip- each -cake in a g-olden Icing.-' To make-trhis-add.-to an ordinary boiled' Icing, heatedJ in. a double Uoller. a teaapoonfuL melted bntter. a little Julee- and ,'some orange or yelloV vegetable coloring matter. Set the cakes to Silver "Work to a cream? a- of Gutter and a cup of powdered; 'augar, and when emooth beat ".in. the stiffly whipped whites of five eggs. Add two cups of flour sifted with a, heaping, tea- ably man y- of mi" -V b'y -jLi- varying- monotony weekly menu arranged by.; myself, substituting- rmentss ;-for the' first Hiyo days of .the. of -meals and'-of recipes contributed -voluntarily member .of the Exchange. Cereal aid apple wauce, chipped beef- niid jjoacbed eggs on toast.- coffee. li cheese, salt -wafers, iced TEE E" T) o Kb -'.Baked tomatoes Vi kraut buttered tea. -DINNER j." Curried elrioln steak. Vaked. toes, buttered irax bears, dinner rad-: ifh roses, sliced pineapple, chocolate layer coffee.- BREAJCTAST Iced melons, .-cereal drops', apple coffee. IMPORTANT. NOTICE -riSCAUSE of the enormous K r.umber of-; letters tJie Exchange. I wwst-'asfc. to 'Jjmit com- in cases of formulas or recipes wliich require ffrsater I icar.t all my correspondents to have a showing in the -Comer, if my request'-in this .respect i3 complied with, it tzill be possi- ble to print more letters. Pickled Beets THE request "of for a recipe for cooking-. "sweet beeip" has a moat" generous response. have on hand -already sixteen formulas for preparing: the coveted delicacy. All agree respects. Three-fourths of them say: Una! the cook- ed vegetables should be.aeryed ice-cold. From a. letter, in a'H'points so-charm- that-I am self-cbnvicte'd'of r' Clam Cocktails.' Cream of Lettucr Soup. Tlmb'alss of Salmon. Broiled Chicken- French Fried STVCCI -Grapefruit Snlad: Crackers. Orange Frappe. and Silver Cakes. Coffee. The clam_ cocktails shouM be served in small glasses burled halfway to their tops in crushed ice mounted on plates. The will, of, course, be poured into bouillon cups; the chicken may be carvec! outside and passed by the wait- ress; the salad arransed on the various plates and set in front of the sruests. Serve- the frappe in lone-stemmed glasses. The cakes should be on the table-during the-entire meal and with'the frappe.' The coffee In small .cups-can, he taken at .the. rabie or in tlso drawing room after the recast, as preferred; Another pretty scheme for the Oc- weddinp: is a decoration con- sisting1 entirely of autwin leaves. 1, can be had in numbers and .are -most effective. At one home xveddlng- the waUB of the room in which the coremcpy was per- formed were1 lined witSTbranches of foliafre. Grofct clumps of iSunravi iUted jars aria vases. One corner of the square roGft banked with hemlock bought (Mid scarlet branches, and beautiful prcamble "Broaii (ar.d iiie waters, return after many your own description and recipe' "the farnou.'i "Lady Baltimore you asked "some one" to return." for.; tbe" fcenetK of a correspondent. I cut It out-1 BIN! kept u. So. thar.ks to my acquisitiveness. I. tlie plsasure of I inclose, a 'or th-i '.'sweet beets- Asked.'tor "in Issuo fry a Chicago >Iy who was oi them cold, and it may Is ;hc that rjituserl to .iell the was'prcparcd. TJic hfct sugar "We call tbem "pickled bfrets." S-weet Beets Wash tender recT tteeta "'tboroushly with- out Leave on an inch or into csld water and boil- hard until they are very tender. Peel; and tei aside coo1.. Strain the 'water 'In wTiicli they -were boiled Uttle will be Add to this a. tablespoontul or vinegar, a pinch of salt ar.a pepper to taste. 'Heat this in order to blend -it, and pour while it :s hot'upon the "Sliced, beets. Tni.i draws the feeet sugar the and :nakes a sauce. Keep upon and servo cold. M, D, Another'member sends in a recipe for Baked Beets- Wash bocts and put into a pan "with a little vvater. ns if you were to" cook meat. As the water cooks 'away, add more from the teakettle. Set the pan'" In s. oven and hake slowlv tor ihrrf honrs, covered. When the beets are done sofl. and drcsa to Serv-? hot. D. P. (Appleton, lor without browning and stir in. the flour until you have a. smooth "roux." then put in tho rnilk and Mix: with this- the hard-boiled epjrs. chopped rather coarse- ly, and the Spread upon, plat- ters an -Inch and leave to stiffen for some hours. Form into cutlets; clp- into rjuv thcr. into fine crambs; set upon ice lor an hour and try in deep rat. Lemon Cream Three-auarters of a cup of..sugar; 4 juice of 2 bis lemons and the grated- rind" of half a Jemon. Separate the whites the yolks and set on Ice. Beat the yolks -smooth and stir in tht> sugur and juice' and srated rind. Put over the fire in a double boiler and cook to the consistency of'thicli cream. Half an hour should do this. Have the -a-hites beaten to a standing rrolh a bowl: pour in the "cream" as soon as it cools to lukev.-annth. and BEAT: adalns- little by llttlfr until all is in. The success ot tlie process depends upon the steady, persistent, lone beating Jf whipped but slifrtstly the mixture trill- separate. Put into chilled glasses and set >n ice uniil you nre ready to serve. >ow for my question: How iriay green ctlll peppers oe cooked so that the skin will be tender when done? We raiae them in our garden, and- are fond or .them in the winter cooked with oheese. T7e pay 10 .cents for a small can of them at the grocer's. I have tried simmering them and nuttins- into mv Icss cooker for hours, "but the skins "remain- tough. Slay small tin cans be used in the home? Pint jars are too large for ELlllbTB. P. (San Hare you tried scalding the peppers and then throwing: them into cold water- to skins? jrreen and may be .skinned, easily., in tJiis way. Perhaps some one else'.-Jrhp raises chilis may. tell of a better way. Whv not substitute jelly g-Iasses witli lisht metal'tops for the Lin cans? Pour- injr naralfinc upon the contents vrill ex- clucie the air. Plot Tamahs Two Recipes T senii a couple recipes which C'" trently In our frrnlly. Attcr Egg Four harciihoHed. ftRRs: 1 of buncr imd -of chopped paralcy: tnblespoonfuls of .flour; 'J tesspoon- fol of salt; i'. cnpful of wllk; paprika. and white popper to taato. Uclt tM Can you ciye me a recipe for niaWnc-hot Anu won't you. some time, give a. talk for busy who are liot concerned in the vexed .servant question? Tel! us In some ffood things niat may be cooked quickly, or that wfll cook thempelvc.o while one in pruning trees, or chasing chickens away from the garden. Here Is my recipe for Southern Puffs Ono heaping cupful of flour, yolk 1 CKST. sweet millv for batter that is not too stiff, i tearpoonfuls of baJcIriK powder, of 1 egp. beaten sttrt and, folded into tN- bntter a; the last. Be sure ;o put in ilv: linking powder in thn Thi.s twelve mufTin rings full. A RKADER Anselis, Hot Tamales a fowl very tender nnA strip vhe TOGcit from bnnf-s while it is hot. Chop very fl.-ie. Mix with a soft oi1 meal up'-well with boiling water :'r.-.m iht kctUu ami seasoned v.-iih jrarlic that has been Scalded, then minced fine, ami with cnyenne pepper. You will require about e. Cupful" of meal. Make rolls of the chicken It is and encase this in the meal paste. Kr.vclop thsse in the inner frreen In- dian corn from which :lie stalks have trimmf.M, tlio the iiuacl JiiiiU V.iLli sof; pattbA must be ;iyhen .tie tanvales are.; served. BoiF in hot water into which you have''put a Cook for rsverky- minutes. This is- the simplest form of the.tar 'male. Jf- you -wish a more elaborate dish, you may add 10 the chicken a cup- ful seeded and chopped raisins and half a-cupful of minced olives. Mix'this the meal paste, the addition -of- ;tW6 "hard-boiled" eggs :minced very fine: Serve.'in the com sug-g-estion of the- quick cook'ery is worthy 01" cor.sideratipn, ;In the.--full- ness of .time -we shall have'it. "Mean- all the good you-can-out of, .your fircless cooker. That do--the you look afcer farm and dairy: Plousehold Chemistry Please explain to rae why you always havta soda, in a recipe that calls for sour 1. mill; or ior buttermilk. and'leave'It out cake and breads, where sweet miJK is used. I have noticed this without knowing "the reason -why." "Why isn't baking; powder juar. as good for aoar-milte biscuits.- etc., -as-for ?hose inide with sweet? YOUXG HOUSEWIFE WHO IS NOT TET A. HOUSSMOTHER (Buffalo, X -who rr.isrht have learned at school that a combination of the acid tlie' milk anu the alkali of the sotfa.' produces effervescence which fills the- -cells of batter or dough with "ah- bub'bles." These are what make -'breacls and cakes "liffht." .EakLng -powders contain both alkalies and 'acids. They do not act until they are "ijwet. .'Then begins -effervescence.' milk lacks the acid that would ,the alkali- Never be afraid to oiiestions you are honestly ignorant. That is the surest way to oure that ignorance. I dare venture the assertion that hundreds of house- mothers havo combined soda or sal- --eratus with sour milk all their lives. and always used one of them in mo- lasses gingerbread without-ever think- ing of "the reason why." Raised Corn Bread One more letter anent the sweet and wholesome beet is all-we have room ror today.' southern way or serving -warm as a vegetable is this: tnc uccts; a-nd to taste: 3tlr to- getlier half a cupful of vinegar, two talile- spocnfals of supar. one and" a half wble- or hutter. Brlns to a boil an_d pour over the hot in the In they arc. 10 he served. This is It may bo as a hot salad. The hot vjnixrir must, be used sparluply for .'s.-.lad. If t'ne arr served cold, thff liquid may be ieft in the crock for on- oilier (imp. Raised Corn Bread' Soak a coYnpfMSPOil y.-aiit Cftko in a of varrfi and add fiour for a good baticr. With a of. salt. it to Jill nisnt. Tn niornlng a ffotxl mush, with hnlf a.', tenepoonfiil of salt. TV'hili1 It !s hot. add a oupful of light bron'n sugar'.and .-two-tlilrds of cupful ot c-ane I-ct it rool. Into the mush the eors ago. I ijad a deer t' who was similarly nfillci-ed. Shf. finally con- sulted a physician and ho told her at once what the e.ius? of the trouble She was very Indignant, but cor.cJufled to have her ears examined. Tne-. doctor' removed a quantity of -wax which had hardened and caused the The noises at Mrs. K. X, (Brooklyn. X; The first step In..TOv case'Tras to "hare the ears syringed -to get rid of'-hard- wr.x. .1 fancy the experience-is-the "wath a vast rnajontv of low-sufferers. In the next pariajrrapli of the foregoing Iftter T come upon a sentence I com- mend to -the kindly souls this: Tjlke the poor- lady who -wrote to you of her love for -books.. I am a shut-in and feel the lack 6f: reading- matter cruelly. I "am very happy xrlien visitor leaves me a magazine, or I can sec an Issue of paper con- taining Common Sense In the Home." add nothing to the .Implied fip- peal exce-pt that, the arldresn of the. in- ;eresllng shut-in Sa In my address- book and a.t the service of those who wc-cld like to use it. School for Dramatic Art learned that y.iu way ah'f dive me some Informailon upon sublec... I write to ash that you will let me have :he name of a pood school of dramatic art in I'nitod Ptfilw. JKAN" Write for full particulars to any school or this type in Chicago or York-. The address can be secured from a busi- ness directory. Baked spaghetti with tomatoes, toasted .wafers, pineapple fluff In melon cups, -deed' DINNER. Cream of potato .soup, croutons, rolncsd bsef in cases.- boiled beet greens with. hard- boiled, egrp. bread. and cur- raot jelly, salad with mayonnaise, .-cheese straws, coffee..' Sacipes Foregoing- GER3VLAN KKAUT SjLLAD cabbaffe until .you1 etuirti: Sprinkle literally -with cover., and- set 1 for tw.o hours. Mix than. -spoonfuls ot oil. 2 of vinegar and a pnion.. Serve upon _- "CUBRIED siRLOrc" STEAK 'Out 2 pounds of sirloin HtejilC into' .squares and roll each of1 these In flour. Fry" a minced- onion inr'a- ubleapoonful of'- butter. TVhen tt'ia brown, put in the mea.f-' covrr iv-ith: boijine water: season- tv-lth salt-- and allow It to- simmer for two hours.- When done, -add a .teaspoonitil of: powifer 'itound'. steak is excel- lent for this dish- r CHOCOLATE LAYER CAKE'-... Divide baiter by any trustworthy cake recipe into three parts, aad into; one-third stir y. cupful Of melted chocolate before puttlnsr it into the cake. tine. Use this dark layer for the cake. Cover the- top layer -frOEling. i: DROPS Roll small of cereal (cooked cold) In egK and crasser .Fry deep fat. Serve with maple gyrup. APPLE POPOTERS- V When- your porovers are- done ihf tops and fill the hollow cups' 'in the' center -with apple sauce. Replace the tops andj send, to table. I riNE.VPPLE FL.UFF Grate pineapDle and mix'Vith it nnel'r chopped nuts. Stir into cream; R-arnisi tvit'.: blsck cherries and serve. --r LEFT-OVERS From the first day's breakfast save cold for the fried "drops" the- second day; apple sauce for the' and coffoe for coffee. From the first day-3 luncheon save the cold tomatoes and cheese for the spa- ffhetU. the kraut salad to add to the'- vfKetable salad, the wafers to toast tor the nCTct day's luncheon. From dinner savi? the cold stealc. It" may be mtnced and served in the crust- cases. '.that 'may be made by hollowing' and drying the remaining rtinnev rolls. cream potatoes trill make. cream potato soup. Left-over beans and radishes, with -the remnants of the kraut. will form the vegetable salad. The re- maininiT pineapple will 'make the pine- apple fluff the useless halves to serve this Urst llnlnsr them with lettuce leaves. JANE E. fLB. Gransre. To do full justice to the menus and recipes'- above submitted. I have so far encroached upon -the space usually ap- propriared to .the "Family Meals for a Week" khat I am forced to let the other five days go by unprovided for. I had a.' special" object in letting: this corre- spondent "have her I am now and then called to task for not append- ing recipes for the various dishes named in the daily menus as prepared by me- The niJi'contcnts may compute from the specimen article herewith given how much room -would be left for other matter, were T to undertake to supply recipes for one-fifth of the articles in- cluded" Jn the weekly menus. When practicable and expedient I refer to rec- IDC.S -published Jn day's Exchange. When this cannot be done, readers must recollect that directions for" the prepara- tion of ouch dish may borfound by ref- crenc-o. tc any really comprehensive ,-ookbook .-inch ns sliouW t'omi part of tho plenishing- of every well-appointed ;