Los Angeles herald. [microfilm reel], February 06, 1910, Page 3, Image 53

About Los Angeles herald. [microfilm reel] (Los Angeles [Calif.]) 1900-1911

Image provided by: University of California, Riverside; Riverside, CA

                
FEBRUARY 6, 1.10.
SHROVE TUESDAY
THE first day of Lent is preceded
as every one knows by Shrove
Tuesday. "Shrive" is an old Saxon
word meaning confession. It lias be
come corrupted Into "shrove" and this
particular day in the past has been
called "Confession Tuesday." A long
time ago when England was Roman
Catholic the bell in every parish
church rang at 10 o'clock in the morn
ing to remind people that they were
to confess their sins to the priests in
their own parish church. The ringing
of the bell Is a custom which still
holds good in some parts of England.
This day was also called Pancake
Tuesday. In the old days when fast
ing meant a real abstinence from food,
the eggs in the pancakes were the last
eggs eaten before the beginning of
Lent as the Easter eggs, gaily col
ored, were the first eaten after Lent
was ended. The custom of pancake
day survives In many places. As they
are tossed in the pan the mother keeps
up a musical chanting of "God sends
pancakes to all good children; may
the devil fly away with the bad ones."
The children watch with awful sol
emnity, divided between a recollec
tion of many small offenses and a joy
of anticipation of the forthcoming
pancakes.
In many places Shrove Tuesday is
a day of carnival, masking and mer
ry-making. The streets are thronged
with gaudy dominoes', men and women
wearing false heads and all sorts of
extravagant disguises. A laughing
crowd, struggling, screaming, singing
and dancing. Clowns and jesters in
gay red and green, tall seminarists In
black gowns, all Intent on having a
gay time. This custom has given us
the Mardi Gras with which we are all
familiar. "Mardi Gras" means "fat
Tuesday," and comes from the French
practice of parading a fat ox during
the celebration of the day.
Ash Wednesday, the first day of the
forty days of Lent, derives its name
from an ancient custom of the church
of blessing ashes and placing them on
the heads of the penitents on that
day. The priest standing before the
altar, blessed and sanctified the ashes.
They were sprinkled with holy water,
three times perfumed with incense and
then placed on the heads of the peo
ple In the shape of a cross as they
knelt at the altar rails. This custom Is
iif great antiquity.
. . »
OBSERVING LENT
In this day and generation people
do not use ashes nor do they wear
sackcloth near the skin. However, both
symbolize the humility and subjection
of self which should characterize the
penitent at this season. True it is that
spiritual life is independent of times
and seasons, as it is of places; the
man who serves God at all serves him
as well one time as another. But the
spiritual is assisted by the association
of spiritual ideas and experiences.
Take Sunday f _ example. The import
ance of Sunday in the higher civiliza
tion is beyond estimating. Even though
it is not observed religiously, the fact
that on one day out of seven the asso
ciation of minds and hands are en
tirely* changed has been of great edu
cational Influence over men.
So with the forty days of Lent which
are kept by the Roman Catho ie and
the Episcopal churches as a season of
religious observance. It cannot be
without Its influence if it is properly
observed. Let those who assume to
make It a season of self-denial, not
treat it as a mere formality. Let each
one welcome it as a fruitful oppor
tunity of spiritual growth, finding in it
a constant reminder that the things of
earth perish, but the things spiritual
endure. The true values of every form
of possession are to be measured by
the spiritual and not by the material
scale.
LOS ANGELES HERALD SUNDAY MAGAZINE
o^3 Hfifl ■ T- 1-- . '-*^ ■ -*1 C_^-_«_r_^ _3 Btt| | g|BH-___i I^-1
FISH
"Fish for fasting days."
The days of fasting and abstinence
call for suggestions for menus in which
meat does not appear. Eggs, one of
the important Lenten foods, are fly
ing so high now that fish will no doubt
make its appearance on the table very
frequently. Fish may be less nutri
tious. than meat, but is an excel'ent
variety for the table. The Latin races,
particularly, find all kinds of delicate
and wonderful dishes in fish, and
with a bit of green salad or a sauce
can convert it into new marvels.
Fresh fish with a garnish of cress
or lemon is more welcome at break
fast than the familiar chop or steak,
and at dinner the large roast is ac
ceptably replaced by fish. Some of
the larger sea and lake fish are nu
tritious enough to form the basis of
the dinner without any meat. Bakea
fish with tomatoes or a stuff.- blue
fish with brown gravy is a good basi .
of the family dinner.
Attention should be given to ga'
nishing the fish. Use parsely and
lemon and horseradish, Small _3h
nicely fried, dipped in bread crumbs
and garnished with parsely and lemon
make a dish far more appetizing than
a more elaborate fish would, served
plain.
Among fish entrees which may re
place meat for luncheon are all forms
of breaded, fried and scalloped fish:
cold fish warmed in cream sauce and
browned in the oven; thick slices of
fish basted frequently with butter and
baked with potatoes in the pan; strips
of boned fish rolled with a little stuf
fing and served with mashed potatoes.
«_-_»
COOKING FISH
Baked B'uefisli
Put a cupful of dry bread crumbs
in a frying pan over the fire with two
tablespoons of drippings or butter and
stir until they begin to brown; then
add enough boiling water to moisten
them, season with salt, pepper and
chopped onion. If you prefer the fish
without stuffing, omit It. Place the
fish in the baking pan with a few
slices of salt pork. Season with salt
and pepper, dredge it with flour and
baste it. As the fish browns, dredge
it repeatedly with flour and baste it.
When a fin can be easily pulled out
or the fish begins to separate, it is
done. Serve with or without brown
sauce.
Boiled Codfish
After washing and making fish
ready, tie it In a thin cloth and put
in boiling water which has been salted,
some persons like a small glass of
vinegar in the water. Keep the fish
boiling briskly until done. Remove
from cloth and serve with cream
sauce. Slice cold hard-boiled eggs
and lay around the dish. Delicious.
Creamed Codfish
For creamed codfish one may use
either what is left from the fresh cod
fish or may use salt codfish. Pick up
line two cups full of the flsh. If the
salt fish, pour over it cold water and
let stand. Take one quart of rich
milk, rub smooth with a little of the
milk two tablespoons of flour and stir
into the hot milk and fish. Cook until
it thickens like cream, then add one
beaten egg and a little butter and
serve immediately.
Baked Fish with Tomato
Salmon, halibut or any large flsh Is
good for baking. When properly
trimmed and cleaned and dried lay in
a baking dish which can be sent to
table or in a pan from which the flsh
can be removed without breaking.
For a fish weighing about four pounds
a quart of tomatoes, peeled and sliced,
will do. Place the tomatoes in the
pan, together with a medium-sized
onion, season with salt and pepper.
Dust the fish with fine bread crumbs,
dot with butter and then bake for
about an hour or longer. Either fresh
or canned tomatoes may be used.
Codfish Balls
Take equal quantities of potatoes
and boiled codfish minced fine. To each
half pound take one ounce of butter
and one well beaten egg; mix thor-
oughly. Press into balls, drop into
deep fat and fry until brown.
Finnan Haddie
Wash and dry. Put in a baking pan
with enough of hot water to keep from
scorching. Serve with melted butter.
Fried Finnan Haddie
Hold the fish over the fire to loosen
the skin. Pull off the skin; place in
a spider some butter. When hot lay
in the haddie and fry quickly a light
brown on both sides; when done place
on a hot platter, pour over hot butter
and serve hot with slices of lemons.
Salmon Loaf
Take a pound of salmon (or canned
salmon will do); four eggs well beaten,
one-half cup of bread crumbs, four
tablespoons of melted butter; season
to taste. Add salmon last, put Into
a buttered mold and. place dish in
pan of hot water and bake in oven.
When done a light brown turn out
on a platter and pour over a white
cream sauce. Serve hot.
Boiled Halibut
Put the fish in cold salt water for
an hour. Wipe dry and score to skin.
Put into the fish kettle with cold
salted water sufficient to cover It.
Let it come to a boil, allowing from
one-half to three-quarters of an hour
for a piece weighing four pounds.
When done drain and serve with egg
sauce.
ICHURNEP DAILY]
I PUREST-BEST 1
im * - '
ii hum ■isiifisiii ■__■_»__»_—_■■»_n__»■ ■_—__ m»m- _ _wn_i _- ■ i
( : ->}
MADE IN LOS ANGELES
Calmaco Brand
. -_--=*-___Sj-_pr»_. x__ ___-__-re = _ ; 3^-_-- >
rrViT*****^^S^^^jiP^Panrei^^'^:^^'
/'if-'-1/ i __»*^^A'_f W^g* IkfiJiSii^^-rZZ^'^
W/_f_^» __$*j_____-____s_-2-^^^^^
V. .. VI 0 _______s-^______ll-'*'^___-^^^^^"
Macaroni, Spaghetti, Vermicelli, Egg Noodles
BESIDES tasting better than other Macaroni, besides
nourishing better than other foods, CJiLMJiCO
flavory, firm, tender Macaroni is the cleanest Mac
aroni, made by the cleanest methods, in the cleanest
factory. Get a package today and try _', IO cents.
California Macaroni Co.
LOS ANGELES CALIFORNIA
I '
'*""_ ■':!_ "' :- '"-'.'l'_'"'__'
MACARONI
AT the present time, when people
by common consent are refraim
ing from eating meat, macaroni,
as we have stated before, is an ex
cellent substitute. The most valuable
way in which wheat is marketed is in
macaroni. A prejudice existed against
it at one time owing to the primitive
ways of manufacture, but if anyone
today has a doubt as to Its cleanli
ness, let him visit a modern manu
factory, where he will find macaroni,
and all its first cousins, vermicelli),
noodles, spaghetti, etc., made of the
best wheat and by high grade ma
chinery, all absolutely clean and per
fect.
A visit is very interesting any way,
as it shows the various ways of mak
ing the wholesome products. Maca
roni is made of the best winter wheat,
and contains every element of the
wheat. When cooked with gravy, but
ter and cheese, which furnishes the
fatty substance, a dish of macaroni
on the table furnishes every element
the human requires and becomes a val
uable substitute for a meat dish.
Remember in any form of cooking,
It must be placed in boiling water
which has been salted, when tender,
drain in cold water and then reheat
in any way preferred for serving.
Macaroni di Napoli
To one pound of macaroni, use one
3