I SEPTEMBER 25, 19.5 / / i- , . ”" ' THE GUARDIAN PAGE NINE 'I`I"I|E MAGAZI \...~»-‘~‘~`-'--"""""""" """- ------of--f ' Y' - _ :-: _ _ NE GUARDiAi\I For Parents. '1"eachers,PupiIs, ‘ Dairymeh. Farmers. Horsemen ~ To THE FARMER Farmers and others interested are invited to contribute to The Farm, The Dairy,‘ The Turf. and Good roads departments of the Guardian mbsf by question, correspondence or oghsi-wise. Answers will be biven by gxperts to all questions of general mggrest and space will be given to my article that will in any way help to advance Prince Edward Island interests. Contributors are asked to have their articles at this office early each week. as only a short emergency gsm can be handled as late as one p_ m, Wednesday. All received after lim; hour cannot appear until the following week. . \ - . THE SCHOOL AND j 1 THE HDIIIE ‘*¢H Contributions for this department mould be addressed to _ President '.l`eacher's Association, ~ Guardlan’s School and Home, P. 0. Box 188 Charlottetown. ___1.;......____. § womans iusriruuas To make Florida orange marmal- ode icing, mix one fourth cup oi' mur~ mulude with ouo cup of griuiiiliited sugar, and inolsteii with sulilciciit boiling water to make n thin paste, Cooking carefully till a teaspooiiful of the syrup`will form a soft ball when dropped into cold water. itc- move then from the stove, and be-.it till it is creamy, then spread on the cake. lu making fl-“Y CU-ke ICIHS UI- ways add a pinch of salt. GOCOACN UT "KISSES Beat whites of two eggs stiff. add three dops vinegar, seven teasp-ooiis gruiiulatcd sugar, half cup shredded cocoiinut, one teaspoon vanilla; drop half teaspoon mixture on buttered ""‘paper about one inch apart and bake s. light brown in a moderate oven. GOLDEN NUGGETS ` in-iii yolks or two ogss iighiiy, sau six level teaspoons granulated sugar. six heaping teaspoons chopped wal- ii half teaspoon vanilla' drop on uts, . '_ paper half teaspoonof mixture about ' two inches apart; bake in moderate oven; remove from paper when Cold- VANILLA STRIPS ` To -a quarter pound aliuomls ground through grinder _(or a llililfief pound almond paste) add one l>0\1“iI granulated sugar and whites of two eggs beaten stiff. one tableslflwii Vfl“‘ llla; put powdered sugar on Ilreilil board and knead mixture like bread dough; roll out very thin. tile” '~`“i into strips about two inches ioiif-i and liiilf an inch wide; bukelil ii and half an inch wide; bake iii 11 moderate oven. . _ ALMOND DIAMONDS Boat whites of four eggs SUIT. “dd yolks and beat asain; then Bild f0“\` ounces each of finely cut nlnwiiils and citron, half ounce each of ciiiiia- mon and cloves; add flour enough to make soft dough. roll out thin iiliil shi into diamond shapes i\\>°“t 0"" inch loug and wide; bake slowly. D0 not use any baking powder PEPPER NUTS . To hair pound of sassr will half “ pound of flour, scant teaspoon of bak- ing powder, two eggs. one tGi1Si>00“ each of cinnamon and cloves, u littI0 nutmeg and n. quarter cull Of °m`°“ chopped fine; work with fingers. l'0II into little balls using about one tea- spoon of mixture; drop on gl‘9i1S@iI_» floured pans and bake next morning. frost if preferred with frosting mario of powdered sugar, moistened with water and vanilla to a thin paste. Dc not boil frosting. .- __ BACHELOR BUTTONS. Rub four ounces of butter into flvo ounces of sugar and ten ounces of flour; add yolks of two esss (Of ‘mg whole egg), two teaspoons water all lemon or vanilla flavorlng and half u cup eoqnnnut, or a quarter choillieil walnuts; mix with hands. T0" “I’ about a teaspoon of mixture into il ball, roll in granulated s\18i1\' *md bake in a moderate oven on floured pans.-San Francisco Call. _____g¢-1-1--f*7__° SOM! GOOD PICKLES Pickled Onions Choose the small silver-skinned V0' rlety. Peel and place overni8I\i- 1” ° brine that will flost an els- In *"9 morning drain. Put over the fire to boil enough vinegar to cover the onions and about 1 teaspoon each of lliiillce and cloves to each quart of onions. Fill the onions into the JMB- Bddins a few small red lwi>l>0\'°- 91°" pour over them the scolding hot vine- Kar and seal up. A teasil00“ °f “"5" added to each quart of onions will im- prove ihsss for many- Some P°\'°f°' to cook the onions until tender before Dlacins them in the iars. Either way will make good pickles. ._ Orson Tomato Ploklo slice without peeling one 82110" UNM! tomstoos, and peel and slice °fi° quart onions. An-snso the I°Y°" Ill a crock. placing salt between each I\¥0\'. using about one cup salt for the morning. Pla 1 kettle one quart csinzggrfagifipancsg ;vaa:t_er.rié_wodcups sugar, one icuspoon teas 5 uii mustard and pepper, half or op 0;* bit”-‘Il “II9Dlce and cloves-l usedifthil 0S_Doon mixed spice can be b e SP “es tied so in it utils _TE illld boiled in the vinegar, place 2 edtomatoes in this and boil until 9" 91'. then fill into jars. Sweet Cucumber Pickle; Take half peck small cucumbers- they should be about two inches long il_Ild as uniform in size as possible.- 1 “ur °V¢’l‘ Uiltillgh brine to cover them, using about one cup salt to one gallon ;'_"‘;t"l;- Let Blond over night. lii the V; Fil ill-I Dlnce iii a bottle three pimp _ml:_t’-gllr. one pint water, one and n DOUINIH granulated sugar, a quart. er cup cinnamon broken into pieces one tablespoon cloves, e. few tiny red lieppers, and one teaspoon mace-nr, if preferred, niixcd spice, can be uscd ~but whatever kind is used. tie up iii little cheese cloth bags. Drain the cu. Cllliliitlrii. and wusli in two or three waters to freshen them up some "le" Dlucc them iii the vinegar mix: ture. after it has boiled long enough to get the spices extracted-about 20 iiiiiiutes. Just liriiig to llie boil again after the cucuiiibcre have been put: iii. und then take out the cucumbers with n skimmer and pack into jars. Boll thc vinegar up again and pour °Vei` UW Dickies iii the jars and seal up. Sweet Pear Pickles S_niiill pears sliould bc pickled wliolc while thc large mics should be halved arid corcil, iiiid ull should be peeled. Lse io cncli 5 pounds pears two pounds sugar, one teaspoon ongll cluv. cs. ciiiiiiimon and zillspicc, and one tablespooii ginger roof, If you wlsh ilicse it littic stronger with vinegar use mic qiiiirf. vinegar and one pint water. Wiicii llie syrup has come to thc lioiliiig point. put the fruit in the simiiici' slowly uiitil tcudcr, then fill "-i\l"‘i\lIIi' lill0 Jars. pour the hot syrup ovcr them and seal. Pickled Muskmslons _'l`nkc ripe iiiusknicloiis, cut off thc rind and rciuovc thc seeds and cut iii- f_o uiiiforiii pieces. For every iivc pounds iiicloii usc one quart vinc- Kiir. oiic pint water, three pounds su- Kflr. oiic tablespoon each cloves and ciiiiioiuon, and one half teaspoon all- spice and mace. Tie the spices in a bug and boil iii the vinegar, place the fruit iii the syrup when it has coiiie to ii boil. and boil uiilil clcur and teiider. llciiiovc from thc syrup with a”strniii- or or sliver fork and place in jars. lloil thc syrup it few minutes longer, and Doiir--over*the-pickles.-Seal up. DIFFERENT WAYS OF SERVING OYSTERS. OYSTER POTPIE. Put one pint oysters, with cup of water, into saucepan. Put on stove and licnt slowly, adding one table- spoonful of butter, one tublespooii of leiiioii juice, salt, and cayenne. Tliickeii with a little flour and allow to cook six minutes, stirring gently. llave ready light biscuit dough, cut into small sqiiarem, drop them in ami boil uiitil they are cooked through. ll' preferred, this dish may lic baked in the oven, with it top crust. OYSTER PIE. Takc one pint oysters. Line a bak- ing dish with paste and put it in the oysters, together wiili a sninll lump of butter and ii tcaspooiiful of vcry finely clioppod bccoii. Season with salt und pepper, put ou a top crust, and bake three fourtlis of an hour. YANKEE OYSTER PIE. Put one pint oysters, with their liquor, liiio deep baking dish; add one and oiic-half tabcspooiifuls but icr. and licat ciiougli to iiiclt butter. Stir iii one tnblespooiifui corn-starcli dissolved iii one half cup of cold wat- er, salt and pepper to season, and a dash of cuyoniie, also a. teaspooiiful of lemon juice. Have ready a rather rich biscuit dough. Pat to half inch thickness and size of baking dish and lay oii 'tho top of oysters. Bake until crust is doiic and lightly browned. OYSTER AND CHICKEN PIE. Parboll ii chicken, cut up into small picccs, ami plocc in n deep baking dish. Over this place one pint oys- ters. Adil two liard boiled eggs cut into siiinll picccs, a tnblcspoonful of buttcr, some celery chopped flue, salt. and cayoiiiie. Mois'ien with flour and n gill of niilk, put a puff paste on top. and bake about 40 minutes in a mod- eratc oven. . .,.. OYSTER DUMPLINGS. Tnko n pint of oysters and put over them some lemon juice, salt and pep- por, thcn put the dish nsidc in some cool place while you mako the pastry. Roll nice puff paste very thin and cut lu squares, with it pastry wheel, at least four inches BQUHPG- BFUSI1 them over with a beaten egi! (both volk and white). Place upon each square three or four oysters and put n small piece of butter over them. Br- ing thc four corners of the paste to gether and fasten ‘with wooden tooth- plcks. Bake, brown in a biscuit pan. Remove picks before serving. ovsrsa suoar cake. Make a good shortcake dough. us- ing two cupfuls sifted flour. two heap- ing issspoonfuls baklns powder. one half teaspoonful salt. two tables- spoons butter, one well-beaten egg, and one half cup milk. Spread on greased biscuit tin and bake in hot oven, gpm and spread with butter. For the filling: scald one quart oyst- ers in their liquor, skim. remove oys- tsrs sud keep hot. Strain broth and return one cupful of it to saucepan. Ml; together with two tablespoon- fuis butter and one tablespoonful flour stir into boiling liquor and on to tssis with ssit. beaver. and this amount of tomatoes. Pour ovvi” B93' _ Let thi just come to °°'°"’ "lt ' aa un-so nine a moment until well heated, then fill into shortcake and serve at once. OYSTER PATE8. Take one quart, oysters and chop fine. 'Make one half pint rich drawn butter seasoned with salt and cay- enne. Stir iu the oysters and allow to boil five minutes. Pour into pastry shapes baked in pate pans, pirt ia the oven and cook two minutes. Serve inimediately_ HOW TO KEEP WELL. By Chas. G. Percival, M. D. (Enquiries on health subjects may be directed to Dr. Percival, of this paper, and will be answered in these columns. He will not give medical advice.) GRAPE JUICE AS A BEVERAGE. lt is a deplorable fact that the aver- age individual always believes that the more expensive an article the more valuable it becomes. In the mat- ter of food and drink the 'opposite condition really prevails in many cases. Take the various drinks, for instance; pure water is unquestion- ably the best drink under nearly all circumstances. Next to the water, however, in value for drinking pur- poses are the various unfermented fruit juices. These could be supplied very cheaply, but usually they are extremely difficult to secure. Take cider, for instance, about the easiest and cheapest fruit juice to manufac- ture, and one will ordinarily have to go to considerable trouble in order to secure this healthful drink and if you dare to ask for it where expens iiianucr of those in charge will quick- ly indicate that they consider it a "cheap" drink, mid do not keep it. it is a cheap drink, but that does not; prevent it being the best. lliifcrment cd apple juice is oiic of the most be ucficial drinks lii many cases it has bccii kiiowii to remedy very serious troiibles. lt is almost it certain means of arousing a torpid liver to activity, and if oiie's stomach does not furnish a sufllciciit supply of' acids to proper- ly digest food. it is of spcciul od- vaiitnge. It is woll, howcvcr, to rc- nicmber that what is sold for cider on the market, at the present time is usually a mixture of water and acids. Those drinks are of course deleter- ious iii 'their influence. Bc sure that you secure good cider. It is it drink that can be specially recommended. Grupo .luicc is also especially valu- uble, and is really as much of a food as a drink when pure and properly hottisd toprevent fermentation. The nourishing qualities it contains are almost equal to milk. It is especially valuable to weak stomachs arid for in- valids, but anyone can be benefited by using grape juice when a fruit julie of some kind is needed. lt would be well to note, however, that one cannot drink grape juice as free- l_V as water, even though our friend Wm. J. Bryan did niuch to bring it be forc the public. FOOD VALUE OF VEGETABLES. Tomatoes contain iron and assist io rouse 'torpid liber. Lettuce has a soothing, quieting effect upon the ncrvcs and is o. remedy for insomnia. (lelery is an acknowledgeed nerve tonic. Onions are also a tonic for the nerves. Potatoes should be eschewed by those who “have a horror for get- ting fat." Spinach has medicinal properties equal to ‘thc most indigo of all blue pills ever made. Parsnips, it is coiitciidod by scientists, possess al- most flic virtues claimed for sarsa- parilla. Asparagus is efficacious in kidney ailments. Cucumbers contain an acid that is helpful in some cases of dyspepsia, but beware of them if not fresh. Cabbage in Holland is rc- gardcd as something of a blood purifi- er. Pnrsley will assist good digestion like cheese and nuts. Pumpkins are an ingredient in a certain patent medicine that is guaraiitced to curc quite`a variety of the ailments that flesh is heir to, but the world is in- creasing in inhabitants who do not believe all they hear. Rhubarb, cel- ery, lemons, sour oranges and all oth- er tart fruits are especially benefici- al 'to those suffering from rheumat- tic troubles. Onions, celery and tur- nips relieve nervous disorders, on- ions being accounted the best nervino known. Digestion is promoted by the use of onions, tomatoes, olives, garlic and peanuts. Elderberrles are con- sidered bcnoflcinl to those suffering from dropsy. Spinish and onions re- lieve gravel. Carrots are good for as- thmatic patients. Turnlps, onions and salt relieve scurvy. And there is sca- rcely anything better than lemons to break n cold, to relieve feverish thirst, bllliousncss, law fevers, liver troubles and rlieumatism. FOR THE NURSERY TABLE. Blackberry mould will be a surprise for the nursery supper table. Stew and mash a quart of berries with ri little water. Stir into this a small cup of farlna ami a pinch of salt. Cook for an hour iii a double boiler arid put into wet moulds to harden. Turn out on individual dishes and serve with a little thin cream. Another delightful dish that can be prepared in the morning and eaten at night is blackberry and apple fool. To make it take one pint each of the ber- ries and nice juicy apples. Peel, core, and slice the latter. then put them with the berries into a saucepan with a quarter cup of water and one cup of sugar. Cook gently until the fruit is tender, then rub through a sieve. lf not sweet enough add more sugar and stir into the fruit pulp one pint of thick boiled custard. Pour into a glass dish, the one it will be served in. Wheg ready to serve, whip cream to a sti froth, sweeten and flavor. 1-leap iii rnpainds over the fool. Serve very co . Raspberry cream is the queen of dainty desserts. Soak half s box of gelatin in cold water to cover for half an hour. Stand over boiling water until dissolved. Add half a cup of sugar and a pint of strained raspberry juice. Str until thickened over cracked ice Il‘hen add one pint of whipped cream and mix thoroughly Pour into a mold MONTREAL. Cattle Off Cars ._ . Hogs Off Cars Cattle . . Lambs ..... _ MONTREAL. Butter ._ . Eggs .. ._ .. Cheese (large) __ .. BUFFALO. llogs Fed and Watered Cattle ._ . Lambs .. __ _ NEW YORK. Butter __ .. . Eggs ._ .. Cheese (large) ._ _ Cheele Market. Top Local This week . . . . . .. ive drinks arc served, the tone and ' ' Last week . ._ ... Two weeks ago .. Same week 19114 . . ._ 1913.._.._..._.. 1912 _. . I 1911.. . ... ._ _ Buttlir Market. Farmers’ C Separator. This week _.25 Last. week ....25 Two weeks ago .~ _.25 Same week 1914 .. ....26 1913 .. ....24 1912 ....25 1911 _ _.Z4 Egg Market. This week _ .. . .. Last week . _ . _ .. Two weeks ago _ Same week 1914. 19l‘_oui.1'av KEEPER psoksu in sisiisn bsshsi crates. il r (3 E U. greenish cast develops their appear- White oiilons sunburn readily an TORONTO' his charge so as to reap best results. B009 111111 edible 1I@l they can have the needed shade. § ' should be dried under cover where When cover drying is practised the ' crop may be placed in baskets as AN ECONOMICAL WAY OF CARING- soon as pulled and transported to the barn floor or other suitable place to FOR CHICKENS. be spread out thinly to dry. The drying causes the tops and bulbs to Regarding the chicken cool). my ex- lose some of the moisture and the perlenge has taught me that a very dirt to dry, insuring clean onions for is not neces storins il nsive coop ' - L:-gfmfiltt: nellilxitey, Single boards well Wlieniver possible the §_uri:ig'_of b tt d the outside and tm- paper the bul s under cover s oud e B ene ionme is sumclenh 3 dry practised for such onions generally °;_‘mI':§ “Tir and instead of E tight bring the best price in the market. golfing merely strips or poles, and a This also prevents the rain from layer of straw about a foot thick on splattering mud over the onions and th door spoiling their bright appearance. Af- wp' ii2llb\i?;dII1i.ftr,i;od¥st "class" of the races lierc on the opt- .- iiig day of thc fall fair. _ Mayor Todd and lielcii R. liovc if. iii thciii to go miles iii 2.15 or u iiliiilio luster ii i`oriti-il to do so. Grand ltupids with its 2.061/4 i:s pretty surc to have the honor of the fastest meeting of the year. The live heat race won by Diiii Dciismore at Des Moines, ln., averaged 2.07%, the record for a half mile truck. George Gano, 1.02. who recently reduced his record under saddle to 2.10%, is expected to be even better bt~i'oi‘c the season is over. Liicky Baldwin won ilic 2.15 trot at St.. Stephen thc other day. in three straight, his best time being 2.19%, made iii the sci-oiid heat. Mzirlziiroi Ili-uit-ii. 2.041,/Q, docs not get ii riivi- i-\>i~:_\ \\‘<--`-it, liiii tliv star of tlii- (Nix .--.lzililc _i».-if. :ill ilicrr- is to bo Iiaid \\'licii slip turiiia riiil for tlio word. Spriggaii. 2,0S‘i. \\'ii~iir‘r of tho _$fI0,0l`il) trot :it tinii i~‘i'iiiif"'.a:-ii iii June, ioppoil ii :-.uiiiiiiui'_\' iii llaiiiil1iin_ Minn. tiii- iilfiiu' l)'/_., lircuking the world's record io wfigoii by ncnrly two sec- oiids. The foriiicr record wus 2.011/¢ lic-lil by Little lloy. \Villinni was driven by his owiier (“. li. G. Billings. of New York (‘il_v, The track and wciithcr f-niulliioiis wcrc ideal. Two woi'ld's records for trotting on linli’ mile roi-1- i-niirscs were broken in trials against. tinic ul thc Kentucky State Fair :it Louisville lust week. ’l`lic-iuurk of 2.181/3 for ri two year old trotting colt was lowered more than tivo sccoiiils to 2.lfi‘,./l by Suidine, a buy colt by Wortliy Mcl{lnney-Car|et- ta. 'i‘lie colt was driven by H. D. Mooily, of l.clihiioii. Ky.. his owner, Tho other record to fall was that of 2.28 for it _vciirlliig when Moody‘s Verbciia Ansel went thc distance in 2.20. The lliirticfh rciicwal of thc Clinr- tcr Oak Stake. llio fcnturo of the Griiiid ('ircuit iiicctliig at llnrtford ciicli your, this tlinv for 2.08 trottcrs niiil ii purse of $5.000, one half the ninniiiil. of previous years. was the tiinicsl riico iii thc history of this clas- sic of the trotting turf this year. Pet- cr Scott, Murpliy's buy stallion was riii easy ilrst in straight heats, having no contenders iii the small field of four liorses flint started the race. Of twelve horses eligible. eight were scratched, among them Lee Axworthy. A very thrifty old lady is Gipsy Mar- grave. 2.09%, for not only is she out i earning a living and putting away a competency for a rainy day. but two of her sons are also building up bank nccouiits. There was never another case like this of Glpsey and her fam- ily, and perhaps never again will be. At five years of age she took a. record of 2.111/I over a half mile track; her eldest son. Hedgewood Lad, 5. by Hedgewood Boy. 1.01. has scored in the same time over a half mile track. and her three year old offspring, Gyp- wood, took a record recently of 2.08% in his winning race at Daven- port. Shc licrsclf lins taken a new niark this year of 2.09%. °“° °“‘" *"9" ""5 I” °"‘“d unmmomngnizogsgsnihsgd 'the oysters. ltlr and set sway to harden. .shells should be supplied. Another Grading onions is impoi-uint. it ls pasture. _ _ _:__ _. I __ . _ morning. than drain off the water in lpO0ll