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Lethbridge Herald Newspaper Archives

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Lethbridge Daily Herald, The (Newspaper) - September 27, 1911, Lethbridge, Alberta SCHOOL for Hou sLWIVES By MARION HARLAND HALF N. century ago. Doctor Hall, H noted physician of Ills time, and boat known us tlio editor of the Journal of Health, shocked conservative die- lltlnns by boldly deolarlrs Hiat In his opinion it was- hardly posstblo for-n hcnlitiy person to'-out enough ripe tgrapes. to .Injure the digestion, or to disagree seriously with stomach. guarded the assertion ivlth two provisos: The eater must bo a healthy adult and the grapes must be fully ripe and absolutely pound. "Given these ho went on to say, "and one may eat n pound and more or tho fruit without in- convenience 'to At that date physiologists were Jiist beginning to lean toward new thought In tho matter of human diet, Triilts were- classed with such nrlPK as cakes, pastry and wines, They..miffht not be unwhole- when eaten In moderation. No- body thought at thorn as nourishing foods. Tho' schoolboy crammed hia pocket with apples and lollypops, and-devoured them Indiscriminately at recefes when he had, satisfied hunger with sandwiches and anvobtu_sa angle i of 'leathery pie. Nor did it matter! much to him tr the apples were green or ripe. Tho -passions of the aver- age small boy for preen apples has been proverbial from time imme- morial. The question arises whether or not he would over have puckered his tongue and grlpftd his diaphragm with the stony, sour pellets had' he been taught from the first that ripe fruit is as legitimate- an article of daily food as bread, mnd unrlpo no more to be deal red by eye or tasta than unbaked douffh. The Journal of Health warn an edu- cator of beat khidi and the edi- tor served generation "valiantly. We owe to both than most of us suspect. A half century back, Brapes were cultivated In a, slovenly, 'happy-go-lucky fashion, so unlike the respectful attention paid to them now that we arnllo incredulously in hearing of It. I recalled It with quiet amusement last autumn when a gentleman of the old school, whom I knew as a boy, was discoursing to me upon the time and pains bestowed upon his vineyard. As the different varieties ,of grapes attain their full size and begin to color richly, each bunch is tied up In a bag of tissue paper, to defend it from the depredations of the birds. They ripen leisurely Into lusciousness under the thin veil. When the bags are stripped off to let the sun kiss the purpling globes Into fullness of beauty and flavor, hits of shining tin or of glass are hung among the leaves to rrfghten away the feathered robbers. Finally, each cluster is clipped from stem with ji pair of shears and laid with care upon cotton batting In a broad basket. concluded the vintner, with would have been a relish mi smack of the lips had he been less re- fined, "we know and appreciate the grape In Its most de- licious and wholesome fruit ever grown upon the r slit! not remind him of the tottering trellises at the bottom of the country farden which we visited 'when the ancy took us. Peaches and melons "As the different varieties of prapc? attain their full size, each bunch is tied up in a bag of tissue paper, to defend it from the depredations of the birds.1' were guarded from juvenile despoilers untll the frulf was ripe. Xo one cared to forbid the grapes to our lawless 'hands. The vinos were draped with cobwebs and the leaves heavy with must. There wag a tradi- tion -to the effect that if ripe grapes were picked from a bunch on which green were growing, the latter would never ripen. Sometimes, with this In mind, we selected the ripest bunches. Usually we plucked the purplest glohea wherever we espied them. There was not a vineyard. In the length ami breadth ot. one of the richest agri- cultural counties In'the state. Now every suburban cottage has Us jealously tended vines and every "villa" its grapery.' With wise and extensive cultivation of the roval "fruit of the vine." and lively markets for it. have come many and various ways of preparing It for table uso that were 'unknown to our grandams. Resisting (he inclination to linger upon the esthetic features of that which has been in all aRfs the favorite theme with poet and painter, pass we on to the practical possibili- ties and values of the grape to house- mother and to home. Let the children eat as freely ot and they will. when you can afford it. They are the prettiest and most toothsome of our many breakfast fruits. Wash them by letting the coid water run upon the clusters; then hang them In the air for a few minutes. Line a. platter with tissue paper or a linen cloth to absorb the moisture and set tin? platter in the refrigerator for an hour or more before dishing- for the table. Pass grape scissors with them, that ths Ui-ger cilia tei's may iju uivlueu wl'in-jllt bruising Use berries. .Mingled with pears nmi peaches in a deep dish, grapes make the most gi-itcerul of desserts. I cherish with pride-flit delight the memory of if dinner party over which I prt-sldeil as hostess forty ypars ago, when the central ornament was a glass salver crowned by an immense cluster' of grapes, the gift of :i friend who had rinsuil tlie vine in-his frrupery from a. Every berry was perfect; each was as large as a robin's and the light streaming over the glorious cluster threw rounds of purest amethyst upon the thimask cloth. Among- thu guests was a distin- guished scholar and divine, who pro- nounced, ex cathedra. Hint the superb fruit had a pedigree dating "back to thf days when the spies sent by JJoaea to view the promised land "came unto the brook of Eahcol and ftit down from thence a branch with one cluster of yrapes, ;mrl bare it two upon a. Indulgent readers will pardon the reminiscence. Tho picture stands with me for tho very apotheosis of our royal Grape Juice lias leaped Joyously Into favor within decade as a substitute for farnii'iited "soft drink." re- freshing, Ilavorous and pleasing to til nil t us to palate. I 8ald to a tctnpc.-ancu lecturer yiriirs ago: "Wo shall make no headway with the lovers oC the refined and poetical In the mutter of eating; mul drinking: until we can offer sornrthlntf more nearly like the wine 'thnt muketb Kind the heart of man' and is the In- spiration of Anacrponlc iwirds In all ages. One cannot Introduce lemqn- nde. ginger ale or tea a la russe into n Rubaiyat. or drink toasts In colTco." He could not deny it. When I tirst drank srape juice on the hot tost of summer noons, I said: "We have found 1 have not changed my mind. Select ripe grapes and stem them. re-. Jorting nil that are imperfect. Wash nnd put them over the Are. with n cup- ful of water to a gallon of grapes. Hrins slowly to the boil, breaking them now anj then and stirring up from the bottom with a wooden spoon. When all nre broken, strain through doubled cheesecloth into a porcelain-lined or enameled kettle. Stir in a. cupful of sugar to each gallon of juice and boll again hard and fust for one minute after ebullition begins. Skim off every vestige of scum and bottle, dipping from the boiling kettle and pouring di- rectly Into the bottles, which must bo lying In hot water' awaiting the filling. Let an attendant drive in sterilized corks and seal at once by dipping the corks Into a melted mixture of beeswax and sealing-wax. When ihe bottles are cold, lay them upon their sides In ground or in sand, Grape juice 'prepared in strict accord- ance with these directions will keep for years and be age. Lay the bottles in ice for an hour be- fore using the juice. Half-fill each glass with pounded Ice and pour in the bev- erage. Or, having put in enough cracked ico to 111! the.glare a quarter, of the way up. pour In juice within an Inch of "the top and add lively Ice-cold ginger ale. The beverage will have tho sparkle and life of champagne, with- out Us intoxicating-, niisliticp, Some ado a few" sprays of mint to this "grapefruit cup." ,ThU recipe is for ripe but rather ries. such as oncors an agaras, that have yet a fine distinctive flavor. .Grape Jelly Put tho into n large double boiler and add no water, if you have no boiler large enough, pack them Into a stone jar r.nd In a pot of "warm water, bringing it slowly lo the boll. Covrr closely and cook until the fruit is broken to pieces. Some prudent lime- savers put the pot and contents at the back of ihe range In preparing the evening meal and leave It there all night. By then the grapes will be soft and broken. Drain without squeezing, but get out every drop of juice, by shaking the bag and stirring up "tlie contents once or twice with a spoon, The Housemothers' Exchange IMPORTANT NOTICE nEQ4.VSE of the enorntotu K wfunfiBr of letters sent to thf Exchange, I must ash contributors to limit their com- munlentioat. to 100 toorrfs, except in catte of formulas or rccipea which greater space. I wnnt all my' correspondents to showing m tha Corner, and if my rfqttett this resftct in comrtted with tt wrill be possi- ble to frint winy more letters. Attntton it called to the fact that JfaHoti JTartrtnd cannot re- ceivt money for patterns, as no connfctiott with any that aetlj them. 'A Rose 'For Vou I WISH I had room for whole of a letter from a Georgia member who IB bringing up n family of live "iwalthy, sweet children" In a vlllago U room enough lor her" to the children and the cWckens to tbsmMivM makes her own butter, rmiies All tho poultry needed for family and abundance of vege- tables at all senaona. In this connec- tion In the friendly wish that I were near enough to fruits and vegetable! with her. I DUI UD ntort trult. pick lex, etc.., Umn ctn iuie. I hear much of the hirh prices of llvlw. not tmuttle ua per- fonnllv. for nearly everyihtns tor our wants B recipe for plnfn npnlo'rahc. I semi me I BOl in .-ooklns K-.hooI for apple cnke. to ton eaten with lonmn naiice. I llkewiae have n formula for a deltem- ful apple FHUCC cnltc, which nnv who would Jiitc I" nave H mar rccelvo for tlie aahlntc. Dutch Cake Two .CUPS of noitr. H teftspconful of Two .CUPS of noitr. H teftspconu o bnldnc powder. M of surar. 3 tnhle- fllwmfulB of BhonontnK, 1 PEK. a of milk, .1 jfDMfc. I. Hlft n.iin- ami biklnc nowdor toRethor. 3. imb In nhorienlns. 3. Bent the omt mix with the mlVk. 4. Stir ffrail- r than tho two recipes given In. ic Exchange. It Is a i s lu a not B n the iava e sciiBi-, I have not written thla for puhllcatlnn, I only wnnled to you a ros-s you nre Itvlnr and to MWC-S Jh.l .Ill I thank you with all i for ihe "rose" and reciprocate wish, I could' bo mom spared from tho world than you, who have five little children to bring; tip- Send the recipe when you like. Liv- ing must he cheaper in Georgia than In the pant or west, If women whose hua- maki but ytar can attend d Freezing Preparation No. 1 fc'r iitv of 2 or 3 If lln bucket, or o'thcr vennoi H-l In a n'rld rnmia "into 5tnl" of common Bnlt. Tho result Is'cold BO In- inlsTiiro'il'vm -bo Sfr07cn In Freezing Prepftrntion No. JJ o will pwn h" niippllCfl. or Ihl? cannot be rncn. novcr tried clihcr nf ttirsP thfip nf I round ihpm. If supply trot'ortlon of nilphurl serve and out we Dismiss all fears upon that score! You always have something to say we afford io Iwso. I wish yon. or some other housewife of experience, would answer a put hy a new reader who would like lo can hcets with- out usinis vinegar. As I do not care for beets without Ihe .sauce of hot hntter and vinegar which enlivens the some- what insipid sweetness of the excellent vccctnhtc, I do not know how to cook anil survii them In any other way. Yet they come to us In cans and require tho nnw.fi in mnklng them fit for the table. You BOP, I have christened your fruit sherhet "A Kentucky Surprl.se." Irishes Magazine Hoy, Bpolten of bv "HTK, (n .tho Kxehanxo n while nun. Anil hers In n rectue for n dish: Mnple SL'gnr Pic Two 1 oup of milk or creum, 1 cup if mimr. l tnhlcanoonful of Hour, ft niece of butter Iho ot n wamut. Hahs tn a rrimi an yon ivnnjij rurtard t'nvi-r n wllh whlpiifd ciMim when ilone of 2 enan miff with half H of Ttnvor wllh vanlllfl. SOUTH H nlwaj'3 cniijiex n fhnrp twUnh of the hcartxtrlnBff when I havt to dls- Measure the Juice and allow n pound of sugar to each pint ot the liriulil. 1'ut the suRar Into tint puns nnd scl in tho open oven to lieat Ki-adually, atlr- rhiK now nnd then to prevent scorch- ing. Put the Juice Into porcolnln- llned or enamel ki'tllp ami bring quickly lo the boll. Lone cooking ilnrRuns it. Boll for twenty ininutoa after It begins to turn tlio hot susar Into the hot tie; stir ami boll ono mliuite to throw up the scum. Tnke this off nnd pour' the jelly into passes set In (i shallow pan of hot water, rolllnc each In v nen you are reauy iu malic the pillow, strew among the thor- oughly dried a handful of pow- dered orris root, mingling It well throughout the mass. Ir yon-can afford a few tlropa of genuine attar of roses, yon will secure long- lived sweetness. Make the inner case of linen, the olilor of 50ft silk or never of velvet. The velvet would not let Hie perfume pass through. Kindly mall Peanut Butter recipe anut but- BBSSIE H. (Alhambra. One of the lew cast-Iron- rules of the Exchange te thai recipes are not to be sent by mall. I regret the stringent prohibition In your cacc. but I may not break it. Here Is your recipe: Shell the peanuts and scald the ker- nels to pet the skins loose. Ttub these off anri set the peanuts In the oven until they arc dry and crisp, but nut until they aro browned. The butter will be -of a belter color than If tho nuts had been roasted In the usual way. Test one to see if It be brittle and fri- 'ftble; then pound or grind to a smooth powder. Mix to a smooth paste with an much butter an you have ground nuts, Pack Into airmll Jars hard and pour melted parafflnc upon the top. Fit on H clime cover and' keep in a cool place, T. Kills mck We hnvi! latrlv Inio cottnjte ni! inv kitchen In overrun ttlth blark I kin unabli 10 Maraschino Cherries Kindly Rive mo a recipe- for preset-vine cherries. iiaJug Die old-faEii- loned aoiir cherries, A. n. F. (Newark, N. By the .old-fashioned-tart cherry you nipan the "Jlorello, or perhaps what were called "shbrt-ateninwd reds." We pickled and bramllcd both varlftlca. The Mnrcllos were larger anil richer in flesh and flavor than the other Maraschino Cherries Stone the saving all the juice. Allow a pound of sugar to each pound of fruit. Drain all the Jnlco from the cV.errles and .set the fruit upon the while you make tho syrup. To do thla. put juice and sugar together over the fire and cook until thick, not stirring during thin time. When yoi: have a "ropy" syrup, add the cherries and simmer fifteen minutes after the boil begins again. Xow draw off hair the pyrup and supply the place with maraschino. Bring to a quick boil, keeping the kettle covered, and nrs soon the contents bubble take from the fire turn Into small Jars and seal while hot, Seeks Old Poem Many aijo I hntl a. poem, entitled "Tlie Farewell of the Srml to thfi Hody, I Irnt .It lo HOnifl oni. It IIPVPT turiicil. I have tried in find mi- olhtr copy. Bfiiirchlntr HIP libraries, etc. Home one lugst-slcil to me that yon might dlncovcr the author. The on y I an- "..irit tl-v I considered ll-ns rto othcrs-thn rnoat bonn- llfitl nml pnthetlc poem In KnglliU InnRUnjce. If you rnn put me In ttin way orJlnohiK It yon will Iny mo'umlcr InFdns ohllfatlons. JOHN R. II. (I-uulcvlHc. Unless I nm mistaken, the poem to which you rrfnr wa." written bv Mrs. writer of rioto in her J.iv. She died In 1SC5, but tbnre must ho copies of her poctlcnl works In the puiilfc libraries'. The nofim Soul's Fnrcwol! to thft as you say, hc-nulirul and tonrhliis. ask'ing forgivenpss for nny wrong done is) fotnrndo of HIP rtonnrl- Inc soul. I hops this mention of It may IK.- thf of recovering the lost lines for you. "The schoolboy crammed his pockctt with apples nnd l evenly. Seal while boiling hot. With the lovers of tart conserves this he s. prirao favorite, iioldiua as U does the fragrant, fruity ilavor the wlldwood grape. Candied Grapes Put a pound1 of sugar and a COffea- rupful of water over the tire, lleat very gradually until the sugar fully melted. Then boil steadily, skimming often but no': stirring, lest the syrup should granulate.. M the end of halt an hour drop a little into cold water. If It becomes" brittle and clear, It is done. Set In a pan of. boiling water and add a tablespoonful of lemon juice. Have ready selected large. Found, ripe grapes aweeiwatcr and black Hamhurgs are washed and dried upon a. soft cloth. They must be perfectly dry. nun the end 0E a clean pointed wire Into each and (lip It Into the syrup, roll It around to coat it well and dexterously loosen it from the wire to lay U upon waxed papM1 to dry. hatpin Is snn" fnr purpose. It ahould pierce the gruiio just far enough to get a fair hold. .If It pass through it. the juice, exuding, will soften the hardening syrup. Heaped upon green vine leaves in a pretty these candied grapes give a dainty touch to a dinner or party desecrt. FAMILY MEALS FOR A WEEK SUNDAY BREAKFAST Grapes, cereal mid cream, broiled chicken, corn lo.aai. lea and LUN'CIIEON Ohlchcii anil oyster broth In cups (partly mride from 'carcass ot breakfast fowls, sfm- mcml (til the forenoon, ilien mixed with oyster baked Welsh rabbit, baked potatoes, toasted breakfast Ihln bread -and biilier, lettuce salad, hot graham crackera. peaches nnd cream, tea. DINNER Melons, cereal mid cream, sou sod mack- ereen peas, beets, lemonade aherbet, black coffee. MONDAY BRF.AKFA9T Melons, cereal arid ere.-im. soused mack- erel, chopped potatoes (a wholt wheat bread, toast, coffee and tea. LCNCHKON Salmi of cnlfs tongue, Karnlsliefl with fried brains (a left-over from hrnd ff which Ihs wan niacpiloine saiail of beela peas, hoaietl crackers nnil Swiss cheese, bread and butter, Iced lea. nix.VKii Yfistenlav's aoui'. Iamb, sliced and deviled, then fried" In batter fa baked ecsplnnt, carrots, peach shortcake, hot, with linrd Coffee. TUESDAY flREAKFAST Grapes, cereal and cream, bncon, poached rolls, toast, too and coffee. LUNCHEON Savory "omelet, breakfast rolls, baked Bwert ootntoo.1. tomato toast, fnili dessert, DINNER Potato SOUP, patroafil of beef. Glutted onions. tuplorn puddjnK with cream sauce, black coiruu. WEDNESDAY i-tnEAicrAST Pears curcnl and erfarci. frir.zlcd beef wlfh cream 'cr.ix'y Boston bread, lonst, tea mid roff'.-e. MJNCHKOX Rarhpcncd ham. fried liomlny. chopped nnd saute swsci potaincs (a brown l.etly. teti. DINNER soup (n cold mtHAKFAHT Grnpcs, ccraal iilid cream, bocon _ iin-l fried Krcca toinatoss. Bjrpen, com griddle LUNCHEON Beef and potato caUcs (a pota- toes hollo.! In their jackets, lomatc .Blind. crncUern ami American cheese, marmalade To.-nnto and iwa soup. Irifh turnips, green corn on the cob, baked cu-itanl. hlnck coffee, FRIDAY Melonif, crrial ,iml (.Tciini. nshhatls. quiet! biscuits. Joaat. isa juid onn'ec. Irlsti Ftcw, warmrd up; liaknl he'ans, pea- wlth American DtNXnit Vfl-rrtay'n rcun. cucliliiti potalo nraqtieltM. r.rcfyi pwiii. and i crcarn, clngcrbrrnil. Mnck coftre. SATUBDAY HIIBAKFAKT pVp'pera, lint Scotch sroTK-p. ton si, lea nntl Creamed I" fried po- cr.icirerflf'cle'vonstih'fl crea'in niirl ginger ale "Scrap soup." hol'cil cnrnod string with 'brandy sauce, lila-jk ;