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About Ashland tidings. (Ashland, Or.) 1876-1919 | View Entire Issue (Jan. 27, 1913)
1 PAGE SIX ASHLAND TIDINGS Monday. January 27, 1 91 5. ( 4 1 1 n 1 1 1 1 1 n 1 1 1 i J . . T5hQ . . 2 I Home Maker j T KPITRB BV I AUVK F. TALXTT. H4-H I HI --'H-4 SulKitiUiU'M for Moulding. If ne remember that in the house hold we are making by our own ex amples the very tone of voice, look and manner of the children, we shall take ourselves to task for giving way in the past to the sharply spok en word, the irritated look and the untuned voire. When we recall also that the children's spirits are but the more ruffled and their nerves chafed by "sroldirg," we shall feel that that habit merits our poor opinion, and will welcome any sub stitute that may prove effective and have fewer evil results. That which we all recognize as scolding is not so much in the' words as in the man ner, perhaps. Besides the counts against it given above, there is this to say, that it does not accomplish its purpose. It arouses the combat iveness of the child, puts it on the defensive. ' Authority, decision can be shown, as weil and better, if the parent is entirely composed or seems to be so. Gentle and entirely self-controlled talk with the child about his miscon duct cannot well fail to influence it. A manner and a voice also that man ifest the love and benevolence that the rarent feels wins, while an irri tated method hides the. kind inten tion. A few decided words, gently ut tered, and prompt action in the way of proportionate and necessary pun ishment, are the fitting method and remedy The child will readily dis cern if the parent's mind is clearly made up and her will resolute as to the course of action. None of us wishes to be pictured in the memories of our children hereafter as having been petulant or irrasclble or lacking in self-control The scolding mr -comes perilous ly near to giving unpleasant photo graphs to remain for the years to come. All the ends of family gov rnment can be . reached without such damaging impressions. Self poise, serene looks, calm, decisive words are best. Thomas Boyd, in Mother's Magazine. How to Pickle Meats. Beef, while perhaps the most de sirable of all meats for summer use, is unfortunately difficult to keep without the use of an immoderate amount of salt. SHU, that it can le saved we have demonstrated, for as a rule we have it until late in the summer, sometimes eveu until farly fall. However, we lost a good Oeai before we finally hit on a meth od which so far has proven success ful. To begin with, we use largs jars instead of barrels. From 12 -to 15 gallons are best for beef. These are thoroughly washed and scalded be fore using. All bones are removed, and the meat, in nice sized pieces for cooking, packed loosely into the jars. It is then covered with a weak nrine, allowing about six pounds of Halt to ten gallons of water. This should be sufficient for 100 of beef. In from three to five days the meat is lifted and the brine thrown away. Meat is then repacked and again covered with a similar brine. This is ailowed to sta'id from ten days to two weeks, after which it is also thrown away. Meat is again packed, and this tinto covered with a regular I.ickle. To 100' pounds of meat I use five pounds of salt, two or three 'rnpfuls of sugar, a tablespoonful of saltpeter and about twice as much xayenne pepper. This is boiled, skimmed and poured on the meat hot. While tbo brino is still hot, a j'iece of clean muslin is tied over the jar, and this covered with hot rosin to which enough lard has been added to Boften it. Care is taken to cover every particle or the cloth well over the edce of the jar. An other cloth is then tied over and treated in exactly the same way. A third cloth is provided, but not cov ered. Instead, a hot iron is run around over the edge of the jar to make sure the cloth adheres closely at all points. A board cover is laid mver all. When meat is wanted, the cover is pulled up and enough for several cookings removed. This is placed in a small jar," covered with a weak pickle and used as wanted. The large Jar is again sealed by laying over it the old cover and running a hot iron around ever the edge. If at any time the .pickle shows signs f souring, take up the meat, throw the pieces for a few minutes into a kettle of boiling water, then repack and cover with a new brine. Beef so treated should need no freshen ing and is of excellent flavor. A limestone weight, thoroughly steril ized, is always used. For pork, if bams and shoulders are included, I use the same pickle, but for side pork alone a simple brine is used. Pork jars I do not seal, simply cover with, a board or the stone cover which can be had with the jar. Usually it is best to smoke the jars thoroughly, some times until the liquid smoke runs down the sides." This may be done by placing a pan of live coals heaped with corncobs under the inverted jar. Air sufficient to promote slow combustion must be admitted. Usu ally I put a layer of ashes in the pan first and then set the coals on an open floor of some kind. A raised walk or platform is the best place. Pickle on pork intended for long keeping must be changed in from ten days to three weeks. An other smoking of the jars is at this time an improvement to the flavor of the pork. As a rule, we fickle no pork ex-; cept the side pieces. Ham and shoulders are fried down fresh. To do this, cut across the grain in thick slices. Remove the rinds and fry until about half done in deep fat. There ought to be iat enough in the pans to completely submerge the meat and to keep it a a very high temperature. As fast as sufficiently cooked, lift from the pans with a fork and pack in large stone jars. When full, cover with an inverted plate, set a flatiron on this, and pour over enough boiling fat to com pletely cover the meat. Fat from the pans should be poured in occa sionally, as the meat is packed that heat may be kept up and all crevices between pieces filled. To serve, lift, and finish cooking. Care m,ust be taken not to leave ex posed pieces uncovered with grease for any considerable length of time, but from day to day will do no harm. Sylvanus Van Aken, In Pa cific Homestead. About Cooking. Why should anyone want to make life more difficult? It is strange, but a lot of people spend all their time doing that very thing it is their trade. Among these are writ ers of hygienic recipes and teachers of domestic science as domestic sci ence Is taught. Professor Warman, in the Los An geles Times, tell3 with approval of a cooking teacher's "400 or 500 dif ferent dishes made from eggs," of "cheese souffle and cheese-fondue cheese cooked together with eggs and baked till golden brown," of tomatoes peeled, scooped out, stuffed and baked." And we all know the fussy woman who bakes potatoes, scoops them out, mashes and mixes up stuff, puts it into the shells and rebakes them. The' same woman concocts elaborate dishes out of green corn, out of cabbage, beets, and every other naturally delicious vegetable. Don't do it! It is worse than a waste of time. It spoils good food, creates false appetites and builds disease. Eggs and cheese ought not to be combined. Both are concen trated proteid foods, and when one is eaten the other should be omitted Mild cheese uncooked is easily di gested, a good food. Cooked, it causes the devil to perch on your foot rail at midnight. Eggs to be at their best must be cooked with extreme lightness, hence most egg dishes are abominable, being cooked from half an hour to an hour and often with a high degree of heat. Eat your eggs lightly cooked in the shell, poached or scrambled, and en joy eggs. When you tire of them thus, you don't need eggs and are unwise to cheat yourself into eat ing them under any of the 497 dis guises. Cook green corn with the time lightness. Put It into cold wa ter, let it come to a boil and it is done. Or, grate it from the cob, put in a stewpan, cover tightly, let It simmer till thoroughly scalded through, add butter, stir well and serve. Or, roast the ears before live coals, and know green corn at its best. Treat all foods in a similar way, with the respect due them and their giver, and the respect due yourself and those for whom you cater. You need not be hypped because other people are Pacific Homestead. KCOXOMICAL. Tomato Soup. Take two-thirds cupful of toma toes (canned ones will do), a sprig of celery and one of parsley, add H cupful of water, cook and strain. To this Juice add pepper, salt and a teaspoonful of butter. Return to fjre and after boiling begins add one-fifth teaspoonful of soda to pre vent curdling of milk. Add 1 cup ful of skim-milk and thicken with flour ( 1 tablespoonful previously mixed with milk): Just before serv ing add M cupful of rich milk. Ginger Wafers. One pint of molasses, 1 cupful of butter, teaspoonful of Boda, 1 ta blespoonful of singer, flour to roll. Let the molasses come to the boiling point, put in the butter and set ASHLAND HIGH SCHOOL Personal Xotm That Tell of Activi ties in the Realm of the Three Ii's. Marie Holmes has re-entered the high school as a member of the freshman A class. Miss May Hake has entered high school as a junior from Tacoma high school. the the The agricultural department re cently received a large box of flower and garden seeds from the govern ment. Miss Gregg, who has been teach ing the third grade in the high school building, has been transferred to the primary class of the West Side school. Her room will be used by Superintendent Briscoe, who will take one class in beginning Algebra. Miss Madge Eubanks, secretary to Superintendent Briscoe, is going to take charge of the sewing for two periods each day. The domestic sci ence department has become so large that Miss Davenport cannot take care of all the classes. School reconvened at 1 o'clock Friday, when report cards were given out and the schedule for the entire day was carried out to give the teachers a chance to assign les sons. All conflicts due to the drop ping of courses or failures in the ex aminations were adjusted so far as possible. Thirty students came with their diplomas from the city schools to begin their high school work as sub- freshmen. This is said to be the best prepared class that has entered the high school. Out of 31 who took the state eighth grade exami nation, 19 passed with an average of above 90 per cent in all their stud ies, while only one failed and one was conditioned. The highest grade was made by Ivan Phipps, whose average for all studies was 98 3-8 per cent. These students were regis tered and allowed to select courses, after , which the program was gone over to let them learn where the different rooms were and to, which they were to go. One surprising feature was that out of the 30 Btudents, 23 selected the Latin course in preference to the German or English course. These, together with those who failed and others who wish to take up the be ginning Latin, make a class of from 35 to 40 eligibleB, too many for the first year of a language where indi vidual instruction is necessary. What arrangement!! can be made are not clear, as all the teachers have all the work they can handle. Those who have entered from the grades are: Mabel Stanley, Mae Skeen, Hazel Silver, Agnes Settles, Hazel Powell, Velma Parton, Doro thy Musser, Fern Murphy, Dora Mil ler, Mary Mathe3, Violet Hersey, Myra Gunter, Ruth Culbertson, Edith Cole, Ruth Brown, Lillian Arant, Elna Bailey, Charlotte Chapel, Kenneth Strickfadden, Clem Summers, O. F. Silver, Lee Porter, Charles Prescott, Ivan Phipps, An dre McMeeken, Clarence Heninger, Gerald Gunter, Harold Frohbach, Johnnie Finneran, Meredith Beever and Leith Abbott. aside to cool; then add the soda and ginger and stir in flour enough to roll very thin. Cut into small cakes and bake in a moderate oven. If the flavor of lemon or orange is liked, add the grated zest of either, or half and half mixed, before stir ring in the flour. Chocolate Pie. One-fourth teacupful of chocolate, one teacupful of hot water, butter the size of an eg, 1 cupful of su gar, yolks of 2 eggs, 2 tablespoon fuls of cornstarch dissolved. Mix well, let cool, add one teaspoonful of vanlla, and pour in pie shell. Beat the whites of the two eggs to a stiff froth, add 2 tablespooufuls of sugar, spread on pie and brown in oven. Thanksgiving Pudding. One cupful finely chopped beef suet; add 1 cupful of molasses and 1 cupful of sour milk. Mix and sift 24 cupfuls of flour, 1 teaspoon fuls of soda, 1 teaspoonful of ctnna- man, M teaspoonful of clove and V teaspoonful of salt. Combine mix tures, and when well blended add 1V4 cupfuls of raisins, seeded and chopped, and cupful of currants dredging the fruit with cupful of flour. Turn into a buttered mold, cover and steam four hours. ' Oyster Soup. Put one quart of oysters in a col lander and pour over cupful of cold water. Pick .over and chop oys ters, put in a saucepan, add cold water drained f'om oysters and enough more water to make one quart of liquid in all. Brown 3 ta blespooufuls of butter, add 34 ta- We sell Plumbing Supplies to all at Wholesale Prices We have purchased 1,000 of these white enameled porcelain Bath Tubs from one of the largest factories in the United States who were in great need of ready money, at a price never before heard of. We are still showing the people of Portland and vicinity that we are positively the only independent plumbing supply house in the city who are positively fighting ' that greatest of all trusts." We will for one week only sell this beautiful castiron, white enamel tub for $12.50 delivered free to any' dock or depot in the city. You can have any length, 4 . 5 or 5 feet. We carry a large and complete line of plumbing supplies and will either furnish plumbers by the day, take contracts, or you can do your own work. Send us your list and get our prices on other material. J. Slmnioe & Ero. "THE TRUST BUSTERS" 583 to 591 Front St., Corner Grant blespoonfuls of flour, and continue the browning; then pour on gradu ally, while stirring constantly, the oyster liquor. Bring to the boiling point and let simmer one-half hour. Strain and add 1 cupful of cream, Vt teaspoonful of salt and tea spoonful of paprika. Fricassee Kuban Bleu. Pick and singe and 8-months-old chicken and cut at all joints. Put a few mushrooms into hot water to make them puff out, just before us ing. Have a frying pan on the stove with browned butter. Put pieces of chicken in it, not too many at a time. Aa they become brown put into a saucepan. Add a teaspoonful of flour to the last pieces and a lit tle broth or water to make the gravy. Add mushrooms, chopped parsley, a small onion and a kernel of garlic, also chopped fine. Cook slowly for two hours. Have chicken well covered with gravy. Don't stir. Salt and pepper to taste. Beat yolk of egg in a saucer with a little gravy and pour in slowly. Don't have chicken boiling while pouring egg. Serve on toast with hard-boiled eggs. Hard Sauce. Put cupful of butter into a bowl and work until creamy; then add gradually, while stirring and beating constantly, 1 cupful of brown sugar. When all is creamy, add 3 tablespooufuls of cream, at THE MERCHANT who invites you to inspect his various lines of goods, and is not afraid to tell you of their good qualities, is the one most likely to meet your requirements. Read the invitations of your mer chants in the Ashland Tidings We sell Plumbing Supplies to all at Wholesale Prices Portland, Oregon first drop by drop, to prevent a sep aration, and flavor with 1 tea spoonfuls of vanilla. Pile lightly on a glass dish and garnish with glace cherries. Don't Yon. We kept tab at the theatre. The hero carefully said, "Don't you." The low comedian said, "Don'tcher," and the assistant varied it to "Don't cha." The heroine was a purist. She said, "Don't chew," as if she were advising against the use of to bacco. New York American. Try Tidings job printing. The quality is remembered long after the price is forgotten.
