Richmond Hill Public Library News Index

The Liberal, 16 Jul 1914, p. 2

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Good Things for Picnics. : kalllQll-n cheese «Sandwichâ€"Plus -8v quarter of a, pound of butter, 8. {pound of Sugar, the juice of three 19999115, and fiche .glzmedrind of W0 ‘Slto a panmand allow them to be- 3501118 very 'hot until the sugar melts. Stir constantly until the mixture thickens. Then put it into jars and ooverthem and‘keep them inn; cool JS'pyeadghetween‘ slices of _ read for a dainty picnic sandwich anion ‘fiternQOm. tegh- 'This Tsame Remonvélftesé ban“ be used in’layer sake or in dainty shells of; puff paste. ‘ Sardine anudwiohcs. Brown bread makes. 'excenent sardine sandwiches. Make a paste of sar- dines,»'t-hewcontents‘ of a can with one anchovy, one dlince of butter and cayenne pepper, (salt and, mace to taste. ‘ Minced Moat Saindwiclwsfâ€" A tempting fi‘lTing for sandwiches is pompris‘ed of two-thirds minced chicken. and (inc-third minced ham and tongue chopped together. Moistened with mayonnaiseflress- ing and spread on white bread with lettuce ieave‘s. it is a. delicacy. “cam Sahdfi‘ivlios.â€"Rub the'yolks bf 'three. hard-bailed. eggs ft-o a: paste. Add txfio tablespoons of‘ olive oil, mixing with a ‘silvep fork. Now Add a. 15inch of mustard; cay‘? ‘enne' pepper“ and salt, and "lastly one.»table,spoofi7-'of mnegifi"; [When jthi§§i5 thbrfipghly mixedi»,;-add one éu'p of gi'atea y‘alldw cheesé‘. Spread on white buttered bread. Fig Sandwichos.â€"Between slices of buttered graham 'bread spread flashyullighnha-xe. bee.n-9hopped to a Smooth 'paiste. The b'r’ead must not he went too thin ' and the sandwiches if,-the_v would be kept moist and ;;pa£atahle,f' $h0111d-jbie"= wtalpped in 'fiio‘istue-f” ‘d id'ssue~ {pape& i ‘ Wlmi‘o'Tlmre iKre- Eggs.â€"â€"Many persons do not know ‘how to hardâ€" boil an 'egg properly, and couse quentvly have come to believe that because the white is tough and the yolk discolored the egg is indigesâ€" bible. An egg should \be put into warm water and left until the wa- ter is about 200 deg. Fahr. Then it should be left; 30 minutes 'and dashed into cold water and peeled. After this process the egg will be mealy and the white will be hard and firm -Wit;hou-t being tough. Never let a. hard-boiled egg cool in the water. Sardines in Eggs.â€"Allow one sardine for each hard-boiled egg. Cut the eggs lengthwise and remove the yolks. Remove the skin and bones from the sardines. Make a paste of the yolks. ( little minced parsleg ter and pepper and ,‘Eggs will! Halli.â€"Mince boiled ‘nani and mix it with the yolks from mi‘d-b‘oilédvéggs; with a little mus- I sand and cream. Then fill the eggl whites generously, rounding each DH. ‘Wrap in Waxed paper to czm‘ry. , gic_t\jcr11ggs.â€"Gy_a~pq jnicg, lemons, nild fijilhgit aillrbe used 30% fl'eliciqfis pumlmsi'if theirs is ice I and plenty of good water'. Iced‘ éofiée,"’®o'; With Whipped cream, iS‘ deliciqus. xclxildn‘en like mésp- berry'bhrub; is mgide in this Svay; Take}? eight? quai‘hE of fresh berries, one pint of acetic acid and 111 1‘6 .100 pound cut DBFI‘IE [D6 1d dgp it In 1 COM )Ioutsv nhd 111 line 19. pm: 11 um . 111 511' R n Wilt? t t wax to seal Cold meats c Vtablegfioofijsr 9f a n‘d WI ‘Jl 2"!“ m 5‘21 nd 711$ ad qlud and ttle fl 1d x. LADAA u- u“ In making omelet or scrambled eggs, to six eggs add a tablespoon- ful of cornstarch and a, half glass of milk. The cornstarch takes the place of about 'tl31'ee eggs. 9399-05 8 cv- I IE eggs. Mix well. press in a square form and bake 1% hours. For sandwiches a. perfectlysquag‘e mold cuts to the bgsfiadvanbage. Pressed (‘hickemâ€"Boâ€"il *three fowls until the meat ’comes off the bones easily. Remofl'e all the bones and chop the meat up fine, add a. piece of melted bu-tter the size of a ,_1L FA~VV v- _._V, large egg. Season highly with salt and pepper. Take about one pint of the liquor in which the fowls were boiled, add to this half a. box of rgelatine and let it dissolve. Put the chicken meat into a saucepan and add the dissolved gelatine and cook until the broth is evenly dis- tributed. Put into a ‘pan and under a heavy ores-s until perfectlv cold. Ginger Snaps.â€"One pint molas- ses, one cup brown sugar, one cup butter and lard, one teaspoonful of soda» dissolved in one-fourth cup water, one tablespoonful ginger and flour enough to roll soft, and thin. Bake in a quick oven. To keep your garbage can sweet, put a. folded newspaper in the bot- tom of the can every time it is emptied. - ’ - n1 LL- vwr~-~_ Boil a bit of orris root wit-h the handkerchiefs before putting them in a, violet sachet and they will be delightful. Many persons think that for strength. they must begin the day with a breakfast of meat and other heavy foods. This is a, mistake as anyone can easily discover for him- self. A carpenter’s experience may benefit others. He writes: - “I used to be a. very heavy breakfast eater but finally indiges- tion caused me such distress, I beâ€" came afraid to eat anything. " .“My wife suggested a’ trial of Gupta-Nuts and as I to eat something or‘starve, I concluded ‘to take. her advice. She fixed me Grape-Nut Change Gave Rugged Health. me that t} uh 'fii'e' (11‘ _wanted 21 -"But she wipe-Nuts WROS G BREAKFA ST. Household Hints. and I remarked he quality was 2 saucerfu said a sn went a and 1t no. meat The Big Four of the Shamrock 1V. a( been small‘ amount a. long way {- according to c t-arted in W 1d and '8; 1 rlgh small ea~t the 1r gunm¢9-®%¢®®mg 1puts "on the largest and steadiést l a Good Beef Cattle. The block is the supreme and finâ€" al test of the‘ beef animal that. will deliver the highest percentage of good cuts, and show refinement in parts that are not edible, in order to reduce waste. Fineness of bone. lack of paunchiness and a small head are thus desired by the but- cher. but the (steer with light bon‘e, small paunch and a frail head would be unable lto go through the feeding period» and make economi- cal gains,‘ Writes Mr. J. L. Tormey. Eventhough the....strong, vigorâ€" ous, capacious feeder may not tuin out at the finish into the exact ideal of the butcher, he is the one that gains, ’endures 'hea-vy feeding for the longest time, finally finishes out with the greatest weight, and yields the highest percentage of prime beef. . ’ In selecting feeders, there is per- haps no point more important than the back. A wide, straight, Strong back, 'With a well sprung rib, is esâ€"'. sential. The girth of the steer should be largeâ€"that is, the dis- tance around the body back of the shoulder should be as large as pos- sible, This means more room for vital organs and insures a better constitutiOn than is otherwise like- ly to prevail. Associated also with a large girth is a well Sprung rib,, "making a wide back on which there is room for the depositién of a large quantity of. highrpriced meat. There is also greater depth of chest and greater-digestive capacity with a. large girth. " ' _ ' The head is an excellent index to- the character of the feeder, because there is a relationship between the different parts of an animal’s body. The steer with a' wide head has usually a goOdvfood capacity for putting a large amount of flesh. Usually the steer with a wide head will grow thin through the bod]; and wide across the back. Width: of muzzle is also important'because { it indicates capacity for food con- sumption. and .fui‘ good breathing.'__ J, stitu tion .‘ E Beef cattle on the market are classed according to the commercial use for which they are adapted. Class designates the use to which an animal is -'to_‘,be put. :,Grade in- dicates the quality or degree-of fit- ‘ ness-otmthe - animal in- ' ‘ that-v» class . The same, grades, .prime, choice,» good medium, fail, common and poor or inferior, run down through the classes and‘the‘best to the poorâ€" est in file order above‘named. 'j The highest percentage of good cuts and the leastasrte in killing are the qualities desired in beef steers. In selecting feeder-s, how- ever, :a strong frame with plenty of room for vital organs, must! be chosen, for the steer that would kill with least waste might not, be strong enough to put on the great- est amount of flesh economically. A wide, strong 'back, great heart girth and smooth'covering of :b0nes are essentials in a good 'feeder. The head is an excellent index of the powerof a steer. to make economi- calwgai‘ns. A side View of the body from hocks and knees to back bone should show a well filled rectangle. . The general form should be com- pact and deep and broad. Short legged animals are desirable. Good balance or pro-portion are usually bought at the big markets or from local buyers; High priced land cannot be profitably used to raise steers, When to "buy, depends largely on .the buyer’s equipment, the amount and time he intends to feed, and on the condition of the steers. " . >_ ; 1t costs more. per..ponnd; t‘) fatten a steer than’the extra fleshwill sell for consé.l(11ijefitlyl;;th‘e",.sclling price for ,tliekvhole carcass must be enough greater per pound. to; pay the loss on the added flesh and make a profit. The difference be- tween the cost price per hundred pounds of the feeder and the' selll ing price per hundred pounds of no“; A.....‘... _ a, :the same steer when fat. is called the feeding margin. There must always-be asuflicient margin to putting a .large . Usually the stefi will {grow thick anduwide acres In selecting feeders, there is per- haps 1m point more important than the back. A wide, straight, strong back, with a well sprung rib, is esâ€"'. sential. The girth of the steer should be largeâ€"that is, the dis- tance around the body back of the shoulder should be as large as pos- sible, This means more room for vital organs and insures a better constitutién than is otherwise like- ly to prevail. Associated also with a large girth is a well Sprung rib, "making a wide back on which there is room for the depositién of a large quantity of. highrpriced meat. There is also greater depth of chest and greater-digestive capacity with a. large girth. " ' ' mea th; TUE DEC is truck The sh( stee 1‘s c‘apacu gpd‘io‘m '2"“é11t'h'01‘ hick and shoulder ;e_ mgtn' - . a, magjk. Iwith ext. 11d not be umD with a Xvide arough the 11' 0113' on a. go ioul‘d be'eVe a'nd7‘wide '1' of, shoaflde mély The riot bone without, desired. Toc associated wi tion Symmetry of outline or balancing of parts (is a. very important point in Selecting gtéers. By‘ symr‘netry"z is meant“.a; general uniformity throughout with no part. outof pro» port-ion wit/h any other par-t. Depth of, chest should 'be- balanced by depth of t-wist,‘ and width of shoul- th ders .should be accompanied by at. lwidtih’ throughout. ; ' W] ga dis We SO da addition '.to the foregoing points, Jche steer should have a pliâ€" a-ble skin of- reasonable thickness, covered by a heavy mossy coat of hair. Pliability of skin and mosai- ness of coat, indicate -“.t«1'1ri-ftuÂ¥and general well being. 'Thi'ck'n'e‘ss of skin and hair indicates good con- stibu tion . " Beef cattle on the market are classed according to the commercial use for which they are adapted. Class designates the use to which an 'anim__aJ_ is "to :he put,“ ',Grade in- dicates the quality or degree-of fit" mess. ofimthe - animal: - ‘ bhabw class. The same grades, iprime, choice, good medium, fair,‘ common and poor or irrrlferilor, min down through the classes and‘the‘ best to the poorâ€" est in the order abrove'named. j Why take chances by asking for “A Dollar’s Worth of magar I without, coarseness is to be ?(I. Too much refinement la iated wrth a weak constlbu- Unscrupulous manufacturers of baking powder, in order to sell their product, sometimes resort to the old game ‘of what is known as "'the glass test." In reality it is no test at all. but, in‘cases' where the prospective buyer does not understand that the so-called “test” is a fake, pure and simple. the salesman is sometimes able to make him believe it shows conclusively that the soâ€"called baking powder he is selling; and'which'of course Contains egg albumen, is superior to other brands which do not contain this ingredient. ' Bulletin No. 21. issued by Dairy and Food Bureau of the State’ of Utah, reads as fellows :â€" t “The sale in the State of Utah of,.baking powders containing minute quantities of dried egg (albumen) is declared illegal. The albumen in these baking powders does not actually increase the leavening power of the powder. but by a. series of unfair and deceptive tests such powders are made to appear to the innocent consumer to possess three or four times their actual leavening power." Cattle are usually fed 60 -to 90 .th days as a longer period often does by not pay. ‘It is. the- best to select ul- that grade of feeders which seems by at the time of buying, to offer the widest ,margin! or the , quickest ng gains in flesh on _a. nai‘i‘owen mar- )1i- gin. It“ may sometimes be better to ss, fatten thin smokers 'up to'the ’but- of 1 char class than selected feeders u}; “'J .0“ break even. A greater margin means’a. profit. The necessary marâ€" gin depends on the cost of feeds, the ability ofthe steer to make gains, the’ initial cost and weight, distance from market, Season of SOD to prime beef. Selling to a, local buyer is usually the best policy un- less one-has two or more earloards to market. However,-ishipp‘ing to the market; has advantages as well as risks. The best time to market; is when prices are going up. for there is a-keener demand. ' Nerve and tact are a. combination that is difficult to sidetrack‘ "If you think you can’t do a. thing #well, you know the answer. Riches have Wing'sâ€"otherwise there woullifibe 'bu‘t'fewi high flyers. Riches have Wing'swtherkae there woulaibe 'but‘fewl high flyers. Opportunity knocks but once - but it’s difierent with the human knocker. Happy is the man who can forget all the mean things he knows about himself. After sizing up their husbands, we don’t blame some Women for being fond of dogs. .1 Did you ever think What a. lot of good you might have done had vou begun yesterday instead of waiting until to-morrow. ' Instead of trying to stir up trouble in this old world, let us get busy and help those who are in trouble and see how much we shall enjoy the change; Industry is the mother of success. Politenessis an air cushion that eases the jolt. ’ w'i‘rvvr'o hea'ds are better than oneâ€"ex- cept in a family. ‘ V-rv __ __ 7,, The one strong point of a. busy bee is not in his favor. _ Paintings are never hung until after they haVe been executed. Lots of fool men exchange single bliss for matrimonial blisters. Ky {IE-man in love is more or less foolishâ€"but a man in love is always more. . “figfiship comes when the fire of genius isn’t hot enough to keep the pot. beings. -‘ V . rr". â€"'~ If'it'is'y‘tr'ue the g00r1"flie young, willv‘theroldest inhabitant please ofier an explanation? ‘ » â€"â€"Ti1eAaverage man might just as well tallm lave, for he has to, make some kind 'of affool of himself; ar,’ the length "of fihev dfreedingnaea. 11‘8; Wh- POINTED PARA G 1| POINTED PARAGRAPHS. wants to a belle tolled ‘ RAPHS

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