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Twentieth Lesson -â€"Sauteing Meats. Sueteing of heat is cooking meat in sary to cook meat in a fat, it ShOUId g small amount of fat. It is virtually be protected by a coating. such as egg Impossible, when hooking: meat in this and breadcrumbs, or by dipping in manner, to prevent the meat from ah- flour and then placed in very hot fat sowing the, fat, thus making it difâ€" to brown. The meat can afterward ficult to disgest. This is particularlytbe cooked at a lower temperature to true during the warm weather and ; finish it. This method prevents the therefore this method should be elimi- 'v meat from absorbing the grease- nated then. F Do not use a fork to turn the meat . Butter should not be used for cook- 1 during process of cooking; the prongs mg meat: By this method, owing to its 3 of the fork puncture it, allowing the low-burning point, the fat particles I juic’es to escape_ thus lessening its burn and decompose, when subjected :. {00d “fine. The escaping: juices do to hlgh temperature. Sueteing meat ’ not remain in the pan; the he:.‘:'causes has nothing so recommend it to theithem to evaporat(\_ ousevn e. an broilin will roducel ~ ‘ r. 1‘ cr 3 better tasting food 5nd elliDminate‘: €31.10“, these pom“ “hen b“)an thetdigestive disturbances. [med ‘ chm-H“ nfipr the most is cut it Pan broiling is also a much easier method of cooking. You simply heat frying pan and place in the meat, turn and sear the other side. Repeat this every twominutes until meat is cook- ed, using same test as in broiiing. It is also necessary that all fat melting from meat during process of pan bi‘oiling~ be drained off. When neces~ '* Methods of cook‘ihg~=i11 the early his- tory of mankind were by stone boil- ing, a process 'which occ'upied ngafly a day to complete._ â€" Meat juices or an‘addition of water and the animal flesh was the basis of soups. Soupmaking is an art per« manently belonging to the French peo- ple. In Europe soup enters larger into the daily life of the people; from peasan, to king the daily portion of soup is taken. The exquisite French fashionable take their morning- cup of bouillon abed. » i The addition of a plate of Sou‘p ’to the menu stimulates the stomach’s action, causes the digestive juices to flow and is readily absorbed, giving the body immediate nourishment withâ€" out distreSS to the digestive organs.» For the school child, tired business} men and women it is an ideal stim- ulant, nourishes and refreshes, and with bread or crackers makes a sub- stantial lun_ch. Soups are~divided into three classes â€"â€"first, stock; second, cream; third, fruit soups. Soups made from meat and_bone'aré calléd stock; those with-1 out stock as cream, vegetables, clam ands oyster. soups; 'and, lastly, those" made from fruits. Stock or soup made from meat and bones, cooked by long and slow boiling,’ which disâ€" solves the soluble elements of the mea"~ and bones into waterrthereby 'enriching it. W. R. ADAMS [IR-“=3 The Stock Pot This should‘be a deep pot or kettle HIGHEST PRICES PAID Please write for particulars. P. POULIN 8: 00.. 89 nauseous umet.= Montreal For POULTRY, GAME: EGGS & FEATHERS FREMONT. NEB.. u.s.A. Pays The Highest Prices Ship your furs to Adams by exâ€" press or parcels post No duty on raw furs mm U. 8. Our umies need the furs and we are paying blg for them. Write for Price Llst 110. . g x fit“ “3”” n o . 0 VC Marks. Don't mid Ship uy wfile Wainscot}. Yourchockoomesbyr‘wrnmm ..Yd_ h. , T, $3: a emFa .' 5332.95 II. on, v on to p. bow to pm;- in. Am m.» Far kn! booth I ' “wru'ds'rm altos. 414 rum... Bldg. 0. I} F0? [â€"3 W. R. ADAMS CO., Baw rm- Manhunt- PBEMOIQ’T. N33" v.5 Wfii‘ta‘m "52.30.95. ‘ A Get Highest Prices U From the World's Bl gest Fur House Thaghr season is now at R: heinh The“ season in now at in hei ht Lug-emerst in 32. "if VALUE OF SOUP IN THE BOMBSTIC SCIENCE AT HOME AW PM? “scum, his Eh}: 3 “Wm 0 3 ped p p in fing [hto K t. 3:, One in? cup of a siev IV ; nnn I‘“ 3 ‘l two or three days. ‘ abolit ten cents, will have nearly two ‘4 w I wasâ€" “my . N THE DAILY DIET. ' ' with a tight4fittingvlid; this is import- .ant so that none of the steam may; ‘ be lost by evaporation; the steam con- tains the aroma or fine volatile oils; |and essentials which all pass into the ' fair. In a fairly large family little meat need be purchased for thestOCk pot, if the housewife insists that all the portions of bone and trimmings .be sent with the purchases of meat“ iThe French women look with horror 1on the women leaving all this scrap and trimming to the butcher. To Make the Stock A soup bone from the shin of beef, which is full of nutriment, costing .amâ€"n. .‘ ounces of meat attached; one pound ‘ of. the scrap end of neck of veal, four quarts of water. Wash bones and add cold water and bring slowly to boil, skim 'and then enver closely and cook four hours. By this time the meat‘ will have'fallen from the bones. Strain ' and set aside to get cold. To let stand overnight is best. Then remove all the fat from the -'top.’ This is the basis of all soup sauces and gravies, rich in protein and 'inv-mi‘neral matter and in‘gelatin. The meat can be taken from the bone, run through a meat chopper and used for 3 meat loaf,‘ croquettes and meat bis-‘ cuits oh sausage, and it will make a tasty hash when combined with po-l tatoes and onions for breakfast. ' You no have a delicious and nutri- ; ’tious brot , without seasoning of any' lkind. which will keep in cold Weather ‘ V In warm Weathn er it must be returned to the pot,i brought to a boil and skimmed, left“ to cool ai’f and put in an icebox. ‘ Shm'Uy after the mcnt should be a bright red color It should be film when 101 have a pleasant meaty odor. purchase meat with a strong able smell. A layer of fat 5 laying muscles. creamy white an :HSmall portions of meat, ham, any trimming and bones that have been accumulated may beiadded. Chicken feet, scolded with boiling water to loosen the outer skin, which must be peeled off, together with the giblets of fowl, may be added to the stuck pot. Seasoning and the addition of vege- tables in warm weather cause it to sour. Many varieties of soup are pos- sible with the use of this stoc'lf. Vegetable Soup One pint of stock, one cupfu] of tomato pulp, made by scalding and peeling the tomatoes, or use ca] tomatoes; one-half cupful of c potatoes, oneâ€"half cuprl of m vegetables (cabbage, turnips and may be added), one-half a carrot in dice; one tablespoonful of par two tablespoonfuls of flour, salt pepper to taste, and portion of b of potherbs. Take one bunch of herbs, divide into small bunches each with a string and use on of potherbs. Take one bunch of pot-l herbs, divide into small bunches, tie'I each with a string and use one of. these in the vegetable soup. Thei balance may be dried and kept in a‘ fruit jar for future use. ‘ Put herbs in stock, add tomatoes, 1 let simmer, cook vegetables in onei pint of water untill tender, add wa- ter and all to the stock, add seasoning and flour mixed with a little cold waâ€" ter and cook for five minutes. Clear Soup Two tablespoonfuls of fat, one onion, fl'y until browu, add tablespoon- ful of flour, brown well, pour in one pint of stock, cook five minutes, add- ing seasoning, salt and pepper to taste; strain in soup tureen, sprinkle with one tablespoonful of finely chopâ€" ped parsley. Serve with bread cut in finger lengths and toasted. Celery Puree One pint of diced celery, cook in one cup of water until tender, put through a sieve and add one cupful of stock, one cupful of milk, two tablespoonfuls of flour, mixed with a little milk, sea- »soning, salt and pepper, one table~ spoonful of. chopped parsley. Bring l l Should covex {he fat 5 1d of firm t‘ ;, or use canned Cquul of diced 3013f“? 0f mixed turnips and peas should texture .mhed and Do not disagree- the over- , cut sley, UI and to boil, cook three minutes and serve. To clear soup may be added macaâ€" roni, noodles or any vegetables. This is a. good way to use left‘over por- tions of vegetables that are too small to serve alone. To Make Noodles One egg, one tablespoonful of wa- ter, one-half tablespoonful of salt. Beat together until well‘ mixed, then add sufficient flour to make a stiff dough. Knead‘ until elastic (about two minutes), roll’ out on pastry board until as thin as paper, using plenty of flour to prevent sticking. Permit it to stand fifteen minutes to dry. Cut m strings, thle 01' thin. To do this loll up loosely like a jelly roll and cut; leave on dish to dry. When thoroughly dry they may be kept in a ‘fruit jar. truit jar. Part of the paste may be‘ stamped out with small yegetable cutters and cooked in the soup, same as the noodles. Vegetgbies cut. in fancy shapes, macaroni cut in small rings, hard-boil) edeggs in slices, cheese balls, slices of lemon, rice or barley may be added to soup. I» Fine for luncheon. Children delight in this on a cold day. Three potatoes, one-half onion, one stalk of celery, one teaspoofiful of salt, oneâ€"half teaspoonâ€" Do not use potatoes \that are too large. Celery salt may be used in place of celery and a tablespoonful of finely chopped parsley may be added before serving. , nu. u. wuy- ., , O- heralded by. no trumpets, with but lit- tle music in their hearts, but with the determination that success shall crowvn their efforts. This is the least osten- tatious of businesses; it is a great war, in which the prime factors are money, men and transportation, and the cardinal conditions of success are patience and stern determination. This is a war of drab, of dirty gray smutâ€"- wholly unlike the old wars of gold, tinsel and blood red. ous, grim, hardâ€"headed business pro- position that the world has witnessed. The partners go about the business 'n 1...; 1:4. “And yet the blood red tint is the ‘ very element with which my work _ must reckon. Instead of the care of ‘. huge guns, the march of reinforce- ‘ ments or the observation of enemy operations from the air, my work is with the bloody‘freight of the trenches after the attack, with the wounded 1 and dying. .1 see these men going up 5, to their work in long lines or trucksâ€"- , silent, thoughtful men, full of deter- , mination; I see them in their trenches, seemingly listless, fatalistic in their attitude; but I work with them Ishoft- ,ly afterward when they are’ brought ‘into the little underground ‘poste se« 'cours' on stretchers, borne by bran- lcardiers, where their wounds are ,dressed and where they are loaded into ‘ our ambulances, to be sent back a mile or two, either to He patched up for fur- Vther use or to expire under the kindly lbenediction of their Mother Church. iAnd through it all there goes that i grim set jaw and fighting determinaâ€" tion which meant for France the suâ€" perb victories of the Marne and Ver- :dun. With never a groan where the lroads are rough or when shells make travel impossible, but always a faint £smile of gratitude at the end of the‘ painful journeyâ€"and often a hand claspâ€"â€"these men are worthy to be‘ masters of others because so splendid~ Imitate Britain. The talk of learning by Brit “mistakes” makes one tired, say American writer. Of course, she blundered here and thereâ€"we dc need to copy the admitted errors. The talk of learning by Britain’s “mistakes” makes one tired, says an American writer. Of course, she has blunder-ed here and thereâ€"we do not need to copy the admitted errors. But if we will take note of the way she puts in the field first-class fighting men and keeps them at the top-notch of efficiency by the most careful re- gard for every ‘phase of their welfare, we shall do better than if we pay heed tem 1 appointingl WAR WITHOUT ILLUSIONS Potato Soup of themselves.’ :es Where the sys- 1 has broken down has nariownd dis- THE WAR AS THE SOLDIER SEES IT All ~~~~~ °-_,_.,v :in which Henri ’Barbusse tells the story of the daily life of the French army squad of which he was the lead- er, there is a particularly impres‘isive chapter in whiqh some common sol- diers voice their conception of the war and of what must be its outcome. 0n the day before they had taken part in a fierce battle a little group had been separated from their companions, 'had lost their Way, had finally, overâ€" come by weariness, sunk down on the skin of a. small mound and slept ARMY MEN VOICE THEIR CON- CEPTION OF MILITARISM. L Dr .I luv! Ur 1111141 1 nauvnu __ They See Through the Agony of War the Dawn of a New Order Of Things. In that graphic book, “Under Fire," J in which Henri 'Barbusse telis the story of the daily life of the French army squad of which he was the lead- er, there is a particularly impressive chapter in whiqh some common solâ€" diers voice their conception of the war and of what must be its outcome. On the day before they had taken part in a fierce battle a little group had been separated from their companions, 'had lost their Way, had finally, over- come by weariness, sunk down on the, 5mm nf small mound and slept :1 'Articles Which Comprise the Modern Army Diet. The old idea that army diet should consist largely of beans, hardtack and coffee is no longer approved. In the present training camps meat, pre- ferably beef, is served twice a day, with white bread baked in the general camp bakery and kept twentyâ€"four hours before serving. Where green vegetables can be obtained they are i used, otherwise canned goods are sub. stituted. Coffee is served at break- fast and buttermilk, lemonade, tea, cocoa or water at other meals. Meals, which in the vernacular are “mess” or “chow,” are served cafeteria. style. Every soldier is furnished with an out: fit which consists of a meat pan, knife, fork and spoon and a longâ€" hanrllpd cut). The cover of the meat come by wearlneas, sunK aowu Uu Luc side of a small mound and slept through a night of pouring rain. They awakened to find themselves floating in mud, inéased in mud, and some of 'them drowned in it. M. Barhusse writes of it: “I used to think that the worst hell in war was the flame of ‘éhells; and then for long I thought it was the suf- ifocation of the caverns which eternal- ly confine us. But it is neither of these. Hell is water. “They begin to talk of the immen- sity of the misery. Says Paradis: ‘All we can see is only a speck. You've got to remember that this morning there are 3,000 kilometers of equal evils, or nearly equal, or worse.’ “A bass vqice rolled to us from fur- ther away, ‘No; one cannot imagine it.’ “At these words a burst of harsh laughter tore itself from some one else. ‘How could you imagine it. to begin with, if you hadn’t been there?’ uegm \qux, u ‘yvu new...» --~.‘ ",V , “‘You’d have to be mad,’ said the chasseur. "Then he who spoke sorrowfully, like a bell, said, ‘It‘ll be no good tell- ing about it, eh? ~No one can know it, only us.’ “‘No, not even us, not even us!’ some one cried. “ ‘That‘s what I say, too. We shall forgetâ€"we’re forgetting already!’ “ ‘We’ve seen too much to remem- ber too MIf We remembered,’ said another, ‘there wouldn’t be any more war.’ “‘There’ll be no more war,’ growls one, ‘when there is no more Germany.’ “ ‘That’s not the right thing to say!’ cries another. ‘It isn‘t, enough. There’ll be no more war when the spirit of war is defeated.’ “ ‘Germany and militarism,’ some one in his anger precipitately out in, ‘they’re the same thing. They wanted the war and they’d planned it before- hand. They are militarism,’ “ ‘Yes, but what will it be called to- mo‘rrow?’ “ ‘I don’t know,‘ said a voice serious as a prophet’s. ‘If the spirit of war: isn’t killed, you’ll have a struggle all through the ages.’ ” Renewal of Hope and C\ourage. They have much discussion, as they flounder in the mud, pull themselves out of it, sink down with the bleeding of their wounds, of the cause of war, [of where and how the spirit of war has its origin, of justice and equality. And then the author goes on: “My still living companions have at last got up. Standing with difl‘iculty on the foundered soil, iiiclOsed in their bemired garb, laid out in strange up- right coffins of mud, raising their huge simplicity out of the earth’s depthsâ€"a profundityIlike that of igâ€" noranceâ€"they move and cry out, with their gaze, their arms and their fists toward the sky whence fall daylight and storm. . . . But their eyes are opened, They are beginning to make nun... _ .. v “ ‘Yes. 'i‘oLHéy militarism is called and storm. . . . But their eyes are opened. They are beginning to make out the boundless simplicity of things. And Truth not only invests thein with a dawn of hope, but raises on it a re- newal of strength and courage. ‘That’s enough talk about thos&others,’ one ofi the men conmmanded; ‘all the worse for theml Us! Us all! The under- standing between democracies, the en- tente among the multitudes, the up- lifting of the people of the world, the bluntly simple faith! All the rest, aye, all the rest, in the past, the pre- sent and the future, matters nothing at all.’ ” Bran is one cf the most important ingredients of poultry diet, and should be fed daily. It is rich in nitrogen, carbon and mineral matter. Warmth should never be secuked in the sheep-barn at the expense of ven- tilation. Sheep have at protecting cov- ering of wool, which, so long as they are drypi-stjhem from the influ- mm d “in. arm aevere cnld. ' ‘And everything we’ve seen was much. We're too little to hold mpossihle to Imagine. remembered,’ said another, pouri_ng rain. They themselves floating mud, and some of PATENT YOUR INVENTIQNS I Gnmn :Imnha device- vou thnught of] ed. He then goes to a table, or if there is none, drops down on the ground and eats in absolute content- :ment. Don't feel too sorry for the boys, even if they do write longingly home Wishing for mother's cookies or Jane’s fried chicken. Men in outdoor training have good appetites, and they are far better of? physically than if 'fed on the salads and ices and sodas they probably would have at home. ‘What they miss most is sweets. If [you are sending things from home put iin cookies, candies and jams or iel- lies. Milk chocolate is one of the things a soldier seems to crave, and 3 'ar of malted milk will come handy if he is’not feeling well. Be sure not ,to send food that is too rich. The ‘ boys are on a plain diet, with extremes 1 of climate, and sometimes doubtful water supplyâ€"end boys never do have sense when it comes to eating! l which in the vernacular are "mess" or “chow,” are served cafeteria style. Every solcyer is furnished with an out; fit which consists of a meat pan, knife, fork and spoon_ and a long- handled cup. The cover of the meat pan serves as a plate, and the outfit is so arranged that each man may do his own cooking in case of an emer- gency. Each man takes his meat pan and passes before a table, where he is served with the various dishes prepar- StanleyLightfooL’f Some simple device you thnught for your own use may be valuable Booklet of mfg)erth t’x-_eef The wife of a successful young lit- erary man had hired a buxom Dutch girl to do the housework. Several weeks passed and frOm seeing her master cpnstantly abqut the house, the girl received an erroneous impres- sion. “Ogswse me, Mrs. Blank," she said to her mistress one day, “but I like to say somedings.” “Well, Rena?" The girl blushed, fumbled with her apron and then replied. “Vell, you pay me four tollars a veekâ€"f' Apple Dumplingsâ€"LMake a crust as for biscuits}, using suet instead of but- ter. R011 to‘ a quarter of an inch. Cover with a layer of finely sliced apâ€" ples. Sprinkle over “ith sugar and cinnamon. Sew this into cheese cloth as for Rally-Poly. Fasten the ends. Plunge into boiling: water, and boil rapidly forty minutes.. more." “It's not dot,” responded the girl: “but I be villing to take three tollars tillâ€"till your husband gets vork.” YOU WILL MISS SOMETHING Toronto Fat Stock Show More entries than ever before, in, eluding the best that Ontario pro- duoes. Judging commences 10 a.m.. Friday“ December 7th. I Auction Sale of Show Stack 10 a Saturday. December 8th. “Yes, and Ireally can’fipay you any HIGHEST PRICES PAID For RAW FURS 220 St. Paul Union Stock Yards, Toronto WHAT SOLDIERS EAT. The Eighth Annual Kindâ€"hearted Rena. you fall to St. W. Montreal. 10 Union Bk. of Canada and GINSENG SI L VEH Reg'd Patent Att‘y Lumsden Building Toronto attend