OCR Interpretation


Evening star. [volume] (Washington, D.C.) 1854-1972, January 03, 1903, Image 19

Image and text provided by Library of Congress, Washington, DC

Persistent link: https://chroniclingamerica.loc.gov/lccn/sn83045462/1903-01-03/ed-1/seq-19/

What is OCR?


Thumbnail for 19

BOURDEAU FLAKES
THE HIGHEST GRADE CEREAL
FOOD ON THE MARKET.
OURDEAU7
A Perfect
WholeWheat oL A Ko '--ghly
AodCooked
Food Wholefheat
~ ~d Ready
Pure andRed
Thoro TOEat
Palatable. Coooat
Scientifically without a rival. Try it and you will
always buy it.; Large package for 15 cents.
ASK YOUR GROCER.
BOURDEAU FOOD CO., Ltd.
BATTLE CREEK ICH. - - CHICAGO, ILL
de3l-w&s-tt
GOod!
Good to the stomach and good to the taste
Swiss
Croft's Cocoa
So good that the people of Pennsyl
vania alone drink 630,000 cups a week.
Packed in glass-clean and air-tight.
ClOFT & ALLEN COMPANY, Makers. Philadelphia.
Culm n3O 1-lb. loaves to the barrel.
The Home Beverage.
BEAR this In mind: In having I
Culmbacher Beer as a home
beverage you have something a
that',s acceptable on all occasions, A k n
something that has an established
reputation for quality, age, dell- r
ciousness and health-bulilding qual
tties. 24 pints for $1.23.IsaP e ur
Washington Brewery Co., -hnyu red ol n
4 and F Sts. N.E. 'Phone E.254-I
an yorPeCksadPd
THIS BLUE SIGNATURE a
somethingiou tha haey anay esabiee when 11
reputationar Pe uliy ge ei
ciousnessend, ahd helhbulig u
Washingon Breery Co, li-wen ylour Brued,ol n
cousase te alwy pithae whe
GUARANTEES 1CemBedfoyurnx
bai-i30 1-b'laest the stre- .
Betiagain failres
AT YOU GROCER'S. I
Is a le Masue
Thisis cos oBihsLAELits, com frm te oen
pasand1onouacPiiec, fCthes and d
EiL~~'1ELA1~1 Folloingcloe othetn heel odTel-t
a~~~~cos urne fdy rteasto the Eipaysyr when
ABSOLUTE PURITY.Cteayetied," the sePer omel
- itffet dayu, whe wmend tredt
Name fUtesil.- therMinerrpe itaso pnnin-a he
floi"Plough Bendy" whenyour n
prbablk qi red-i t r the festivies
- largely venterains faroundterie ow
N ~ ~ Th.erhanhaw&Bro.,ecyinth
lastofesars, o revive th t e-e
Thisio of Twlfthpight, itheiLA"mum
mingtnddmaonieachandhoucepartistan
as ail gstialsraorntreplnnoft
Patented _____ Feb. 12, 1808. brn thgaeisoteseonoagad
We hav made careful examination ofa- ___-___
ramh of Agte . ekel-See Ware".reid
M, 1896
thi knes and grat urity
m an so oten found in enamee Fig a
Chemists to th e tor Pu e xag.
Jhn Ii Bank . I , Ph.D.
Analyss o. 1.180. New Yrk. May 6, 1807.Fisc sittalrgprtote
chase in the on mnaro a sample of Agato
cemical alysis of the enamel covring of te
We .fand this enamel is absolutel pre and CR S AFG
frebo A snic Aon timoy La adothe
fore reco'mmd it for all culinary and drinkingfo yo- d moe elcos
purpqsse. Respectful yoBANs.
Guarantee Double C ate an Asluty Pe
NO POISON LEVRWEETRESIE
nas Deer Been Found in the Enamel ofI lu Sls
Agate Nickel-Steel Ware ~ __
Lalance & Grosjean Mfg. Co., IG
day, ortte Feast ofthefEpipanykwhe
DULNs&MtafNf'sr da, hnwme eundt
largey ceterig arund te2"mrriebrow
bol-ndte"eri epLan.
Thr a enagown ednyi h
night party there Is a chance for much In
dividualfty, while still adhering to tradi
tional lines. Masque and costume plays.
charades and old-fashioned games and
dandes are all In order, while for adults the
ceremony of the loving cup holds conspic
uous place.
This Is drunk at midnight, the flagon be
ing handed first to the "king" or master of
the revels, who, standing, drinks to the
general health, then passes it to his neigh
-bor on the left, who drinks, standing, pass
ing it to his next neighbor in like manner
until all have drunk. The component parts
of its good cheer are ale, sugar, nutmeg
and roasted apples-a mixture formerly
known as "lamb's wool." No Twelfta day
celebration Is complete without the cake.
This should be a large one and baked with
a hole in the middle in commemoration of
the time when the Twelfth night cake was
hung upon the horn of the finest"%teer in
the herd during the "wassailing" cere
monies in old England. The old recipe for
a Twelfth night cake was not at all ap
petizing, being a conglomeration of pepper,
honey, ginger and flour. Any good cup
cake mixture may be made to do duty, but
here is the common English recipe for cake:
Wash two cupfuls of butter, to get out
the salt, then beat until creamy. Add
four cupfuls of granulated sugar and the
grated rind and juice of a lemon. Beat
the yolks of twelve eggs and add little by
little to the 'sugar and butter, stirring
briskly between each addition. Pisrolve a
teaspoonful of soda in two cupfuls of milk,
and add gradually, alternating with three
cups of fiour, through which two teaspoon
fu.s of cream-of-tartar have been sifted.
Beat the whites of the eggs stiff and add
alternating with three cupfuls more sifted
flour. Lastly, stir in enough more flour, a
cup and a half or two cups, to make the
conristency of pound cake. Flavor with
wine or a little brandy, and pour into
the buttered pan, which should be lined
with buttered paper. Place a silver dime
on one side of the cake, and a silver thim
ble on the other, marking the places with
a bit of stiff .buttered paper, standing up
with the name of one or the other on It
in order to remember which is for the men
and which for the women. Put the pan in
a good, steady, moderate oven and let the
cake bake slowly at first, covering the top
with a paper If it shows signs of baking
too rapidly. When the cake Is baked, it
should be covered with a third white pastry,
ornamented so as to be candied. Chains
of canberries, with green leaves, cut from
majolica or citron, make a pretty finish.
It Is appropriate to put on the cake three
little figures at equil distances, in honor
of three wise men that the feast was orig
inally designed for.
One of these figures should be placed so
as to indicate which side of the cake is to
be passed to the men. The cake should be
cut- at the opening of the entertainment,
the finder of the coin serving as king of
the evening's games and sports, and the
queen being similarly designated such by
the thimble. Decorations for Twelfth night
should be in-keeping with an old English
feast.
Long, plain, deal tables, or boards on tres
tles, covered with greens, are considered
the proper setting for the feast. In the
center of the table may be a boar's head
or its domesticated replica, which you can
get from your butcher by ordering it In ad
vance, and at each end a small keg of ale
flanked with hospitable steins.
For the children's parties ginger punch
Is a beverage generally approved. To serve
twenty-five, allow one quart of cold water,
one cupful of sugar, three-fourths of a
pound of Canton ginger, three tablespoon
fuls ginger syrup, three-fourths cupful
orange juice, one-half cupful lemon juice,
and one quart of Apollinaris water. Chop
the ginger, add the water and sugar, and
boll twenty minutes. Add the fruit juice,
cool, strain, and then pour in the Apollina
ris, a pint at a time. In the summer crack
ed ice is added. but at this season it is not
so necessary. Fig sandwiches go well with
the punch. Chop figs very fine, add water
enough to make a smooth paste, and cool
slowly until of the consistency to spread.
Add a few nuht meats chopped fine, with
orange extract or fresh juice or grated
orange or lemon peel to flavor. Spread be
tween thin slices of brown bread, cut in
fanciful shapes. Another excellent sand
wich is made of rye bread cut thin and
spread with a paste made from Neufchatel
cheese. softened with milk or cream, sea
soned with a little salt and a dash of papri
ka, and then combined with chopped or
pounded nuts, allowing one cupful of auts
to a roll of cheese.
In the old-fashioned English households
oatcakes are nearly always kept on hand.
While they are more appropriately eaten
after lunch, with cheese, they come in well
at any time. To make them, says an Eng
lish homewife, take a piece of dough when
you are baking bread, about as large as
your fist. Make an equally large ball of
oatmeal from your breakfast porridge, Into
which you rub lard or dripping and salt, to
make of the same consistency as the bread
dough. Then work the two balls togethe~r
until thoroughly mixed, roll out thin, cut
into circles with a tin or wineglass and
bake.
This same housewtfe gives her recipe for
gelatine, which appears frequently at
luncheon or buffet suppers. To one-half
pound finely minced breef or veal allow the
same quantity of leai ham or bacon, one
quarter pound of bread crumbs, one tea
spoonful of salt, and a half teaspoonful
each of pepper and grated nutmeg. Mix all
together with the yolk and white of one egg
well beaten. Form into a smooth, sausage
like roll, bind in a pudding cloth and sim
mer very slowly for two hours In boiling
water. Take out of the cloth when cold,
glaze and cut in thin slices.
In the general sweeping, dusting and
"clearing up" that follows In the wake of
the holidays, It is a good time to put In a
plea for the extension of those services.
It is doubtless -due to lack of thought,
and not to evil Intent, that many excellent
women, particular to an extreme In the
keeping of their houses, are yet almost
criminally careless about the appearance
of the streets. These are the women who,
after reading a letter, tear it up and throw
It out, wherever they happen to be; give
the children bananas and apples and tell
them to throw skins or cores in the street;
sweep the litter from their door yard into
the gutter, and let the vegetable, garbage
or delivery man, unrebuked, leave a trail
of unsightly cabbage leaves or wisps of
straw and packing in his trail. In Vienna,
If a person throws a torn envelope into the
street he is arrested and fined. In Paris
public opinion has been educated to believe
that a street should he as immaculate as a
house. In all the cities of Holland the
streets are not only kept free from litter of
any sort, but scrubbed and garnished as
well. Ordinances for the preservation of
streets and highways are not tyranny. They
are for cleanliness and godliness. The
movement inaugurated by thoughtful wo
men for civic betterment, through "village
improvement" societies, "health protective''
associations and "good government''
leagues Is already bearing fruit, looking
toward municipal' cleanliness. If the chil
dren are early taught that the streets, the
railway, cars, the school house and other
public buildings are not for use as dust
bins or garbage pails any more than the
house, a great step will have been gained.
"Dirt and degeneracy" are quIte as truly
synonymous as "cleanliness and godliness,"
and streets as well as homes reflect the
character of their occupants.
Pennsylvania.
From the Inglenook.
'Many people are under the impression
that Pennsylvania owes its name to Wil
liam Penn's vanity. - In point of fact it is
not named after him, but after Admiral
Penn, his father, and the son only accepted
the name under protest. This fact Is prov
ed by this paragraph In a letter written by
William Penn under date of January 5,
1681: "This day, after many writings,
watchings, solicitings and disputes in coun
cil. my country was confirmed to me under
the great seal of England, with large pow
ers and privileges, by the name of Pennsyl
vania. a name which the king would give, it
In favor of my father. I chose New Wales,,
being a hilly country, and when the secre
tary, a Welshman, refused to call it New
Wales, I proposed Sylvania, and they added
Penn to it, though I was much opposed to
it and went to the king to have it struck
out. He said It was passed and he would
take It upon him, nor could twenty guineas
move the under secretary to vary the name,
for I fear it might be Iboked on as vanity
in me and not as a respect In the king to
my father, as it really was,"
Bpuxlo0uu Rckcratchers.
From the Clonnoseur.
Backscratching is no longer in vogue in
polite socIety, and the backscratchers of
ivory and whalebone, which were in use as
lately as the days nf ~our gret-grand
mothers, are accordingly collected. The de
mand exceeded the supply, bnt Hohnisattcb
has risen to the ocession. Spurious ,back
scratchers can be 'bought -whe1sale at 1-M
teen shillings a dosen. They are sole~ at
ten and atenoaen toifen shlngse anleon.
VOYAGING9 1!IND
Watching the Slip boaling
and Making %edy.
a i
PLAINTIVE CHANTING
DISCOMPORTS CAUSED BY THE
HEAT IN THE CABINS.
The First Sight of Bombay and Its
pine Water
Front.
Written for The Evening Star.
In making the voyage to india it is con
sidered qtilte the thing to get one's tickets
through the firm of Grindley, agents for the
P. and 0. line, and send one's luggage to
them to be. forwarded, why I cannot Imag
ine, for not only did we ourselves have a
sad experience in not getting our things
till we reached Marseilles and of paying a
bill of one pound ten simply for having
them forwarded from the Grindley place in
London to the docks, but.almost every one
else aboard our ship was complaining of
the same thing. The business-like thing to
do would be to send the baggage to the P.
and 0. office direct, or to King, King &
Co., in either of which cases one would
have far less trouble and more than halve
the expense.
Not knowing what we had to expect in
regard to luggage, we drove cheerfully to
Liverpool street and watched with great in
terest the arriving "herd," who were to be
our fellow-passengers; and were very well
satisfied when we found that our compart
ment was to be shared by a very distin
guished looking and gracious old lady and
her devoted daughter. At the end of an
hour we reached Tilbury, and boarded the
small tender which was to take us out to
the steamer. Having, a short time before,
come from America in a steamer of 14,000
tons, we were rather amazed when we
found that the boat in which we were to
cross so many seas was of only 7,000 tons,
and not very large did she look. The decks
were alive with dark-skinned Lascars,
whose red sashes and bright-colored tur
bans gave an air of picturesqueness to the
scene, and we were grateful to the P. and
O.'s for employing them as sailors, for
they certainly add color and variety to the
monotony of the voyage. We found the
cabins very fair size, and the one In which
we were to make the voyage, although
holding four people, to be occupied by only
three. We had been told so many dread
ful things about the bay of Biscay that
we were greatly surprised to find it quite
as smooth as the channel snd warmer, and
the seven days' voyage to Marseilles, which
we had so greatly dreaded, aproved one of
comfort, the glimpse of Gibraltar and the
entrance to Marseilles hrbor more than
making up for all we had dreaded. None
of the young women who came aboard at
Tilbury looked froward to any, gaiety until
after Marseilles, as the men do not ap
pear until then, preferring to spend that
week on shore, rather than at sea. We
sped away down the Mediterranean in a
stiff breeze, and in course of time were told
that we were approaching Sicily. .. That
morning we stayed on deck- only long
enough for a far-distant eight of Strom
boli's fires. We were standing in thq. bpW
of the ship in-the'darkness, andiquite silent,
when the Lascar, whose "plaia . is - at.one
side ofattie si'gral-bell in the lztreme bow
of ths ship, said something qxsckly to the
English sailor on the other side, and then.
banged the heathenish-sanndiig bell vio
lently, while'at the samef-time, the second
sailor called down a speaking tube, and we
heard the distant thundefkof ah answer, a
moment !ater, in the loud, diinot tones,
"Stromboli on the port bowysir." - We, with
dimmer eyes, could see nothing -until a mo
ment later, when a red light flared out in
the distance. After that about every ten
minutes Stromboli lighted up the horizon,
although not a glimpse of it could we see
for nearly an hour, when We succeeded in
just distinguishing its shape, blatker'than'
the blackness which surrounded it. At
Port Said, where a number of our passen
gers left us, we went ashore for an hour
and walked up the hard mud street, .ined
with gorgeous eastern shops, and througtj
the shops, where one is, in true eastern
fashion, asked an enormous price for ev
erything, and then presented with the ob
ject at whatever price one offers.
Coaling and Lighting.
The Inevitable coaling was begun while
we were ashore, and when we came up on
deck after dinner, that which in daylight
had been a black and unsightly scene had
become a thing of great Interest, for the
four enormous coal barges, wfth their crews
of natives covered with coal soot from head
to foot. were all lighted by pans of' blaz
ing oil fastened high up on a. pole at either
end of the barge, and the long line of sooty
men chanted as they passed the heavy
baskets from one to anotljer. Later on
one of the empty barges, wishing to go
back to land, sent a small boat ahead with
a hawser, and when it had been fastened
to the how of the ship they pulled them
selver hand over hand as far as they could
go, chanting loudly alU the time, as they
stood, black and nearly naked, under the
flaring torch.
The Allah Chant.
The chant was odd and ~ laintive in tones,
the head man, in a deep Ice, sang "Allaaa
Illallilil!" and then all the rest, in a higher
note, took up the chorus. It was a most
picturesque and interesting sight. -In the
meantime the ship had bleen swathed from
head to foot In awnings, and even then the
decks and rails were black with soot. The
next morning early we made our slow way
past the-'docks, full of big ships. East In
diamen, some coaling and some waiting
their turn to enter the pues canal, and on
into the wonderful canal, of which, of
course, we had heard and read all our lives,
but which is necessary to see to appre
ciate, and Impossible to describe. The
long splendor of silver, sometimes straight,
at times undulating, stretching awray as
far as one can see, between pale fawn
colored banks, which on either side become
vast tracts of perfectly flat desert; the
strings of camels, heavily laden, stalking
slowly along the desert path, roaring horri
bly; the mirage in the distance, a lake
shimmering and shaded -by.- trees; the
flocks of pink flamingoes flying away over
the sun-baked land, and here and there the
oasis of a "gare" or station,urwith a mud
house, a few trees and is- general look of
coolness amid the never-edingnglare of the
sun; nothing could haie -been more en
chantingly strange and blierstng, viewed
from under the bow awningtdahaded and
cool, unless It was the ading * the same
day. As the sun went down over the desert,
gleamingly crimson, the whole heavens
glowing with the intense coler, and the
canal a thread of scarlet ahead of us, two
big East Indiamen werecespiad some dis
tance away, so we slowed .ub and were
moored to the bank, as ige happened to be
in a wide enough part et the-canal to al
low of their passing us. '.here are "gares"
here and there along fie leHgth of the
canal where it is wider,aandtawhere there
are poets on either side to mobr the ships
for just such occasions, bp.t tl* time there
proved to be none in vii -There we wait
ed, the glory of the skies turn to a glowing
darkness, and listening tW-the trobbing of.
the engines of the appsohifi ships, of
whieh as they-. came up, we could see only
the brilliant lights and the outline of two
dark shapes.
As they -passed quite dlose to us., we
found one to be a LIvepolship, thse other.
a Messigeries steamer, adloolied at them
with as much interest s~ tey evidently did
at-us.
The I.at Cool Day.
'They floated slowly by' 1us, the sound, of
their ntachlnery 'grolg muore and more
distant, and their lights more and more
dim, and then we went' down to diner and
found the punkahia 'wiying for the first
time over our tables. ,. -
That day on the cenal was the last eool
day we had, or, indeed, have had since, for
the Red Sea fully lived up to its reeutation
for heat, and we panted all day, lost our
appetites, and only felt life worth living
during the evening, although at that time
the hot breeze of the day became too strong
a wind-to Make the deck an agreeable abid
ing place.'
The usual concert took place during the
voyage, and the usual two dances, one a
fancy dress ball. The Arabian sea proved
even hotter than the Red Sea, and almost
every one had his or her mattress taken
on deck at night, so that every night the
deck became a huge sleeping room. As we
could never bring ourselves to that, we
sweltered in our cabins, and actually suf
fered during the one or two nhts on
which the wind became too obstreperous to
allow of having the ports open. From a
woman's point of view, the P. and 0. boats
are badly arranged, as all of the cabins on
the uppermost deck, cabins for two people
only, are reserved entirely for men, so the
lordly beings slept in comfort, while we
poor creatu=g& of The other sex were stew
ing sleeplessly down in a cabin below. At
length, after twenty-one days of a voyage
which can only be looked back upon as
fairly interesting, and which made for us
many interesting acquaintances and a few
friends, we got up early on the morning of
the twenty-first day to see the approach to
Bombay harbor, which is said to .be one of
the finest In the world. It Is certainly in
teresting, although it does not in any way
equal the harbor of San Francisco, I think,
nor of Genoa. The hills surround it, and it
is full of islands, chief among which is a
small island on which for years lived a
celebrated pirate. The hills are all flat-top
ped, and have the appearance of having
been sliced off evenly by some Titan with
a giant knife. Bombay itself from the dis
tance showed a fine waterfront and a goodly
pile of well-built modern buildings. Owing
to influential friends, we 'were among the
first to land, and we set foot on the land
of India on a lovely morning early enough
to allow of its being cool, and drove to the
hotel with the feeling that it was really
going to fulfill all our many dreams of it.
MARGARET STERLING.
a
Table and Kitchen.
There Are Rich Elements for Nourish
ment in Woodland Store.
Nuts, or shell fruits, as they are often
called, differ greatly from the succulent
fruits both in appearance and nutritive
value. The nuts, In general, contain no
starch, and very little water, but contain
quantities of nutriment i a highly con
centrated form, and are chiefly composed.
of the oils and proteids. On the other
hand, the succulent fruits contain a large
percentage of water, very little protein,
Valuable salts, almost no fats and varying
quantities of starch and sugar. One marked
feature of nuts in general is the large pro
portion of oily matter contained in them.
This fat is similar in character to cream.
The profusion of this fat combined with
the nitrogenous elements in the nuts gives
them a food value ranking very high, and
some physiologists assert that they contain
more elements of nourishment than meat
and butter combined. Although the edible
nuts have long been known and a natural
liking for them is almost universal, they
have not been considered in the light of a
necessary food for man, but rather as one
of the agreeable accessories with which to
round out a bounteous meal. In this way
they have been made to serve the same
purpose in our dietary as cheese on the
dinner menu-to act simply as a 'digest.
While nuts should be eaten in certain mod
eration at meal time and not served be
tween times, to overtax the digestive pow
ers, they should be made to serve a very
different purpose than inciting the digest
ive functions to unnecessary labor.
Their solid, concentrated form of nutri
ent principles renders their disintegration
bymthe -gastric juices a very slow process,
as well as a difficult one, when they are
eaten in the usual way. Unless they can
be reduced to the consistency of cream in
mastication, or at least reduced to very,
very fine particles, they leave too much
work for the digestion. The propensity.to
"bolt" food and the short time allowed for
digestion in. the- hurry of modern business
life make the nut in Its natural state a
ery bad food. But by milling them a mod
erate amount of labor only is left for the
"'Inner man" to perform and they are ad
mirably adapted, if eaten at the proper
time, for a substitute for animal food. By
grinding or milling the nuts the digestive
juices are enabled to penetrate the par
ticles quickly, as the nuts are rendered
uite soft and none of the flavor is lost.
The large quantity of oil contained in
All -nuts and their very distinctive flavors
Make them admirable additions to the
2ereal foods which are rather deficient in
both these principles. There is no ques
Lion that nature designed both nyts and
cereals for winter food for man as well
a beast. Add to this list the fruits, fresh
and dried, and a few green vegetables and
we have supplied everything that is nec
essary to live on, and food that is compara
ively cheap. The only question is how
'3 prepare these foods so that they will be
perfectly digestible and in the right pro
port in, the value of food depending on
:he amount absorbed by the system and
rade available for immediate or future
ise in the human economy. While the
riormal digestive functions must not be
releved of the' necessary amount of labor
and they will soon take advantage of too
treat indulgence in this way--It must be
-membered that the modern active indi
viduals are in too great a hurry to "eat
slowly and thoroughly masticate their
Eocd," and therefore almost the same
imount of artificial predigestion is neces
sary for them as for those whose stomachs
mave lost the power of doing the proper
imount of work required in digesting ordi
mary diet. Such wonderfully nourishing
oods as cheese and nuts can be robbed of
;heir objectionable feature and made per
ectly digestible for those who live a sed
mntary life but are brain-active. But for
mich these foods must be changed in form
ay grating and grinding and reduced to
particles finer than cracked wheat.
V'ariety in the Composition of Nuts.
It must not be imagined for a moment
that all nuts are alike in composition.
rhe nut-eating animal will teach you that
in the list of available nuts from which
It selects Its bill of fare It obtains the
rhole range of elements in very different
>roportions to suit natural demands, and a
rariety of flavors to make his nut diet al
rays palatable.
The peanut is perhaps the most impor
ant nut product we have in this country.
3oth the production and consumption of
his nut have grown to enormous propor
Ions-not so much as a food necessity,
which should be the case, but for some
hing for the pleasure (?) seeking puiblic
o kteep busy with when seeking rec:rea
ion and rest from toil. The digestive or
cans of these unthinking people work
iarder on-such occasions than at any other
ine, and generally have their revenge
ater on.
The peanut is comparatively cheap, as it
~ontains most of the elements to sustain
ife; it is a great favorite, very palatable
Lnd when COmbined with cereals and fruits
urnishes a delectable diet. This nut is al
nost too concentrated a food to be eaten
Llone. Its largest ingredient is oil, of
rhich it contains about 50 per cent. In
Lddition it has considerable gum, wlh'ch
s equal in food value to starch; mineral
natters in fair proportion and very little
raste material compared to the nitrog
inous part of .the nut, which amnounts to
Lt least 24 per cent.
The chestnut, which is a close rival as
popular American nut, is very different
n its coinposition from other nuts, as it
~ontains a greater amount of- starch and
very -little oil or fat: it might very prop
ely be included among the breadstuffs
tnd is 'most indigestible in its fresh, un
~ooked state. It is a much scarcer nut than
he peanut, and therefore not likely to be
~ome a cheap or common food.
Among our .other native fruits we have
he hickory nut, which-is the choicest. It
s rich in oil, very sweet and palatable, and
tu- delicious' flavor combined with other
naterisa lifts the particular dish of which
t Is a part- far -above the~ commonplace.
I near relation to the hickory nut is the
secan, but whille the nut~-meat is sweet,
ihe shell Is very bitter, and unless every
article- Is carefully remfoved makes the
nit unpalatalJe.
The hasel and filberts are rich, sweet
mits; but very tough and solid, and most
iidigestible unless ground.
The 'black wtalnut is very ricbha indl,
trong In- flavor, "and while not dende and
pe -hard-as anj-other nauts, it is very. un
mnitable for digestions, The butter-.
st- is still stronger In flavor, hut not ind
rich -in .il-. XL, haa. a peauliar bat very
gaeaor whic distignnhmit fresa
Th.e arit 'frac autu" g own for the,
aste neyneavnetnest
Baker's Cocoa and Baker's Chocolate
have held the market for 1 22 years
with constantly increasing sales, (i) be
cause they are pure and of high grade;
(2) because they yield the most and best
for the money; (3) because they
are unequaled for smoothness,
delicacy, and flavor.
There are many imita
tions on the market.
Don't be misled by them.
Our trade-mark is on
every package of the
genuine goods.
/i Our NEW RECIPE
TRADE-MARK BOOK (8o pages) mailed
FREE to any address.
Walter Baker & Ge. Ltd., Dorchester, Massa
40 Highe-rd Atwardr in Europe and America
ture as the other nuts. This nut is used -I-.S-*[email protected]*6 -60 -*--*-*@[email protected]
principally in fancy desserts, salad, cakes
and confections. The almond is similar
In composition to the hickory nut. While
It Is rich In tissue-forming and heat-pro- 6CD E9
ducing elements, it contains no starch. Its
flavor is very delicate. This nut is con
sidered valuable in the dietary for Bright's
disease. Uncooked it is very tough and
solid. Almond paste makes delicious and
nourishing sandwiches.
The Brazil and the pistachio nuts are FLO U R
used in limited quantity. The former is
-considered the most oily of all the nuts.
is hard and very compact in texture, al- is
though they are composed almost entire
ly of oil. The pistachio nut must be in
cluded in this group, not as a necessary
member, but because of its importance
In the estimation of the culinary artist.
The fruit resembles a very small almond,
but contains a kernel of bright green col
or, owing to the presence of chlorophyll,
or leaf-green. The flavor is not unlike
that of the sweet almond, but at the same all
time distinctly characteristic of this pecu
liar little nut. clever
Nut Loaf.
Take a pint of fine bread crumbs from the
center of the loaf, cover with cold water
and soak for ten mintites; then put them in
a piece of cheese cloth and gently squeeze
out all the water. Add the crumbs to a cup
of ground nut meats (peanuts,, hickory or
English walnuts), season with salt, paprica h
and mixed sweet herbs to suit the taste.
Moisten with egg slightly beaten. Put the as
mixture into an oblong bread tin to shape,
then turn out onto a buttered paper placed
in the bottom of a baking pan and place in the
a moderately hot oven. Bake one hour,
basting frequently with melted butter and
hot water. Or the loaf may be covered with
buttered paper until nearly done, the paper the
then removed and the - loaf allowed to
brown quickly. Serve with a tomato, oyster
or brown sauce.
Golden Chestnut Soup. the
Shell and boll a quart of chestnuts, and
when tender enough rub the meats through most
a sieve. Mix two level tablespoonfuls of
butter and flour to a smooth paste. Put in dependable
a saucepan with a quart of hot milk and
stlr-until smooth and scalding hot, add the flour
slfted chestnuts and season to taste with
salt and pepper. Just before serving add there
the beaten yolks of two or three eggs and
cook a few seconds, but not long enough to
harden the egg. Stir a little of the hot
soup into the egg before adding it to the "Ceres" Flour yields
bulk of the soup. This will give you a the lightest, whitest and
smooth, even-colored soup, while if you most wholesome bread
stir the egg into the boiling soup It will and rolls. Sold by al
cool in flakes or strings and spoil its ap- grocers. Refuse substi
pearance. tutes.
Peanut Soup.
Take a pint of fresh roasted peanuts;
shell and remove the inner brown skin. W m. M. Gait & Co.,
Grind or roll the nuts to a fine powder. Use Wholesalers of "Ceres" Flour,
either stock or milk and water for the I S a - A
liquid part of the soup. If milk and water,
take a pint of each and thicken with a
paste made of a small tablespoonful of
flour and a large tablespoonful of butter FreCralMs. Hny
rubbed together. Season to taste with saltCoe.
and white pepper. Pour the hot milk overDNN .
the powdered peanuts and let the soup boilClaSop
gently for twenty-five minutes. If made RosCan. rnbrySue
with stock serve a slice of lemon in eachStwdClr.RcCrutea
dish.IiaBenalasago.
Chestnut Sauce. LtueSld
Put two level tablespoonfuls of butter in CarotPlmiesCof.
a saucepan over the fire, add a tablespoon-SUP .
ful of minced onion, a slice of carrot chop- Ose aei. Clr aa adih
ped fine and the same amount of chopped Cca
celery. Cook for five minutes. Add two
level tablespoonfuls of flour and stir untilMOD .
smooth; let cook a few m-inutes, then add BEKAT
one and a half cupfnls of boiling water. Fut
Season with a little vegetable extract, saltCealram
and pepper. Let cook gently for ten min- Omlt CraePotes
utes. Meanwhile place in another small TostCff.
sacpnone tablespoonful of finely minced LNH
shallots and one-balf cup of claret; cook
ten minutes. then -strain through a sieveSamnndotoRl.
and add this to the sauce; season with a o g lw
little paprica and add half a dozen large StwdPue.Ta
chestnuts that have been cooked until ten-DINR
der and cut into quarters or slices. Let Vriel op
boll up and serve.CodSieCao.urntely
Macaroni and Peanut Crolerqudettes.aad
Make these the day before you intend to Che.Wars
mil i te ouleboieran pac oerthe Conyuwhn.e e e
fie o cadMi to evl abesoofus UNH
andnu mat an wenthroghl mxethorugh
tun uto salowdshs o ol.Whn rwnStwofusew. Dupes g
drtlchni tenx a.Fr ne fe
wihhemne
Ambtlm"Cea fre Fworateld
sadihsb ralgalyro rne , mota~ oesoe bea
quneo tabryjlye aaa e andte rollhs.w Slbd al la
tgeoentrsofeacefanwieh suebrasi
seddadteddmyb usiue o sues.
Wm. M. Galt &.Co.
cup of sugarhoe-tairrsofOf cpeoes"utFsour,
two-thirdsofFirstuSt. malkIwod.nAveo
6cr Wok te uga an buteFroaiedam CE MuhR ony
three timRoasteaCathroughlynbardy Sauce.
tiffoh CabebkdIalefr e Cote lomblre.ofee
Oysayrcke FavrwtherafRareba i. eley Sala SadiU
Cereal. Crea..
Ugahod ~melt. Creme Potatoes. . 'ma sq
Toast.Coffee

xml | txt