9
a
1
1
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1
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AZlN
__ ,. i vi... .~ - ~ 1,
_ ro rss rssllizli §
Farmers and others interested are A
inyma to cena-inure ie 'me rem. g
The Dairy. 'rue 'riu-1, end oem ,_
Roads departments of the Gusrdialrin
either by question, correspondence or W
otherwise. Answers will be given by D
experts to all questions of general c
interest and space will be given to E
any articles that will in any way
help to advance Prince Edward ls-
iand interests.
Contributors are asked to have q
'their articles nt this ofllce early _cachlm
week, as only a short emergency-e
item can be handled as late as one’
p. m. Wednesday. All received alta 3
that hour cannot appear until the
following week. p
a
e-:»-:»~a»~:»-:»~:-:-:~:~:-:~»z~»:»:-:-:--:~:-»:»-; ff
°° s 0
S rt ll ii i: one nur lil to _
  jg thrgc p“_§’t§'"nu,_ Emm,|c_ Baking coli l-*lsll llAl.l.s. 1 cup salt
_ 1 I, cod fish. 2 cups potatoes. 1 tsp.
l'l"l`
*€'_'¢°'°
fl
_"_‘ b
a'i|l¢ a lisllt and P°l’0llll l1ll¥¢l\l‘° crusts have been removed garnish
All egg mixtures should he cooked with toast points and serve at once.
t a moderature temperature-exam (toast dipped in ¢h°m,¢q pnnlq)
les, sponge cake, angels fcod &c e
blltlier wllflillllig a large amount MARBHMELLDW GINGERBREAD
f water and baked in a bot oven, PUDDING.. (neun.-g wp shorten.
“U9 “P ll! the steam 'pr0dll°°\i~ lllb ing. 1 cup molasses. 1 egg. 21-il
New is lormedwhm the llculd llllll cape nero. 1; tease. eerie. 1 sleep.
the mixtures is sufficiently heated. am 1 ¢eu,p_ ginge,-_ 1 cup mm,
atsr is changing to steam is ex- muk" ~
aaded, more than 1700 times, and _ e e .
onscquently pulls up the mixture. MARSHMELL0w.S_ Mm; sh0,.te“_
*lllllPl°' l`f@lllll» l'“”“- P01’ 0'°"- lnznfcliicken lat may be uses tn ex-
vta
&°~ ellen 'u
Fnouli iil1x'l‘imas._ lvlimiree___e_; cm f_,e‘{{‘ b‘;“te§‘_’l “,§;‘“fd_‘;,,;‘;°§,‘“’;§_“_,
ot? “wall ililftlld ‘gzldlrglirlm gga tae sifted with soda, salt and ginger and
fzaniliz °"f‘l‘; lliifured “after is A our milk. ‘Beat vigorously. Tiirr
7 ° ‘l ' into a buttered and floured drippin;
n
ixlE'“£°tg'bengggtegndpogqlaftteihyg pan and bake in a moderate over
° 3 t 1' t u um and tl-enty-live minutes. Rrtnove fron'
thin bat er-equa par s q
E l Griddl C kes
mple, Mullins
0 K . a
quid still enough to be llBlldl0il Oll
llolird.
t ll iid
owdcr Blscilits.
Sun Dough; one nur; liquid to iollr imud dl-lpplllg. i tsp. pepper. 11
arts flour, example. Pastry. ‘
` ll
  Note-The proportions vary. llc'
mrdin to the flour and liquid used.
2°°2~°
`l'0°b'¥“Q'°¥“2"2“°°°
°t°
.,.
.;.
.
.=.
._.
.?
O‘O
.
g i
_ :: ‘ _g The liquid ingredients include wa er.
”“- ingredients include flour. meal U“ll“l`
Contributions for this Department salt sp,ceg_ baking powder, &c Tile
sliuulrl be naui-eased td fa
P,O. Box No. 116, Uharlottetown.
.___.__.._l__ &c
n
UUMESTIE SEIENEE j
ts called ‘shortening added
ke the mixture tender, include buff
“">‘~"»“¢ ,milk molasses. 0288. &C~ The \ll"Y
' - " . to
mu _
ter lem, dripping. eller. clllcllell lil*
' A mixture of flour and lllilllil
d indigestibie.
Batters and dollghs are made ligllli
porous by the introduction of a
r
.___ gas which is expanded by the heat
applied during the c00killB~ Tllfi £9*
'that aid in making the d0\lEll
complete sets or the Rules. llletiieci llsllt Ol' 'll°f°“H “le "l" “t°“‘“' “-“G
and Heceiptll given to the short CB
Course Students in the Cooking tl'
r
Classes. conducted at the Prince of °
Wales College during January and lil
February last by Mrs. A. E. Dun- “
rlion dioxide. Air mall _be lll'
oduced into the mixture directly,
n-ay be first beaten into tliellllil-
lre-directly. or may bf’ llfst beam"
o the eggs 'and then added *O the
xture. l"arbon dioxide may ll”
hreck. Supervisor of Wom-cn’s ln- "nmed wighin the mixture by _thc
Owing to the great demand for 09
it
lr
stitutes for Prince Edward lslaud, it f‘
has been deemed advls ‘bl t ' t ac . _
a e 0 Prln r it may be set free lyontaming ting on cover to hold moisture, thus
~ » t _s l _ .
CUC" fl°“\ “bs .”‘“°°.t'- composed Dreventlnssnme from ‘dropping on
this information in n form of n seri- 0
l-l0u Ol Yeast during fliwlnshdtilltilillall
es of lessons through the medium of :he ‘~_\_e|n@nt5 of which l is
the Press. These articles will include E
the (lines Notes given ni, the Snort
Course on the principles underlying
the pl'e[l.ariition`of the diiierent food- 1
stufis for the table with accampaining D
recipes. Such suiijects as Bread Mak. D
ing. Cake, Making Soups, Deep b
Ffylllir. The Lunch Box, with recipes
for salad dressing and sandwich
comhinntiolls, Candy, Hot Supper :_
Dishcs,’1‘llc L‘.Q(,ki,,g of Meat, Des- 1
ecfll. lplstry. etc.. will be dealt with, 2
il
xaulple, Billllllg lmwder'
Mamroni_& Peanut gutter (1B2l_€;lcl_;
ciln ol uiacaronl br0 En lll
` lr .l teblesils
e e _
Uonk macaronl in rapidly llolllllg
‘ t r un-
l soft, drain in stl`lll1`l°l' all l’
t re-
iercs from adbesmg, then put
l huttcvlcd ba ng
dd raduall
1 w e » t
1lh‘°II'1"”° Uni cover amilh-,kc until crumbs are
' I'
un. cut lr. halves. crosswise and pus
°I;':(')p BZQQE is 8 thigk \f|tte`r__Une narshmellows between layers. Pul
an “quid to two parts nou,.__ Er in oven und _let stand three minutes.
` ' Remove to serving dish, cool, slight-
D u li is . mixture of flour ulld lygcut l" “Qual” “nd 5"" Wm*
whipped cream, sweetened and flavor-
cd with vanilla..
O
OKZ. ’ .
Wllsll codiish well in col-d water.
Cover with warm water and let soak
over night, drain. Pick apart, re-
moving all bones. Put into a sauce
pan. Pure thc potatoes, cut iii quar-
ters, measure. Put with codilsh und
over with boiling water, cover
aucepnn and cook until potatoes are
l--ulcr Drain, add dripping and pep-
pcr, Feat- mixture until very light..
eléne when cooked would he llllrll when slightly ceel,mlxin the wen
beaten egg. drop by spoonlul into
hot fat. Dram on 'own paper.
POINTS TO BE REMEMBERED:
LESSON 2.
When STEAMING foodstufls, have
water boiling previous to placing
f0od in steamer; keep water boiling
whilc food is cooking; if. necessary to
replenish water, add it as quickly as
possible, and have it boiling; kenp
steamer tightly covered; if advisable
pluce cloth over stearmr before put-
food which will cause sogglness.
l O S
SJMMERING is cooking in water
at -1 tempcraturirbetween 180.200 F.
i€C¢S- 2 “ups °_f mn ' 'I ¥ _ ' and is used when 'coollilllr lllllgll cuts
“nut hlatlera irunsgg' Balt' ti cup of meat and strong smelling veget._
Ulleflill "°“ ' ables, such as cabbage.
O
...STEEPING is th; mdtbod urnllloyed
llll"‘l "mar, twenty llunu esdo our in the making of infusions such as
tea The boiling vater is poured
VU” °“° ‘l““rt wld “Tater 0 P gvclr the article, the vessel covered
‘mt l’ ki msn Heat mm, and allowed to- stand, where the terra
pclaturc does not go below 1510 de-
lll d"“l’l" l’°ll°" “nd a Z V ‘grass F' Object is it extr ct fl v
0 I’°'"‘““t butter' Pour OW” mam' without poison. 0 ll a or
 s s s f
1lU<_'_ii;.;,»_q |.UfI~AT()r.;s; To Zcnps brow" ‘Fur b““°" °r“m'h“ “now when TOASTING to hold 'broad
t 1'i cu melted butter '00 1
hot l`l°°‘l l)0tHf00H ullfl 2 tublcsu. “bun  hp cd bred
llutf.cl‘, one liulf teaspoon of suit, und °‘
lp rolled cracked or i:l`lll'» ll
some distance from iirc'or_ lmt sur-
face to dry it out; then hold nearer
yolks of tllrcc or s sli htl bc t cmmbs`) . e n t0 l\r0Wn cvfllllv on both sides.
_ [JK g y fl cn.
Sllllllc llsllli: img and tube, in fgrmn
U/\l.ll.llrl.owl<1li IN ,<`fR0UST1\Ul¢»
of huskcts, llyrimids, cl'oI~vus, lcavcs. no _ vc lwvnnf gni; nil stalk and
rolfcs ctc. Brush ovcl' with bcrltcii
ll"U
lin 30 minutes (hcud
U U U f
Wlicn HROILING to have good hed
of hot coals; to hold meat nl' fish
ogg, diluted with one teaspoon wnt- siouk "-can 0wcr` ,_ vel Uv \,_ close to flrc ut first to sner it; .turn_
cr, ulid brown in a hot oven ‘
"“’"l ‘“ mm wat" 0 °° tu "ft mf.: lrcliuently. to hola farther from
' (bend up) 25 minutes or un so 6 . .
e e e _ _ . . , - re until cooked, turning lcss fre-
ygiyhrg. W h lu boillnll. simmerlllg Dt-. -Belted uunnt1y_ _
_ HS . Hlld pare potatoes
l~llllllY. taking out ull the cyan. Gov. 
acer to cover. Drain and separate
cr with boiling saltcil water (1 tp into fiowcrcts, arid pour oviar thfc  In I,'AN_BROI;_I§G» to have mm*
l0_ l PL) and boil gently until they
Owing fmuccz M_ix the yo S 2 , sizzlinghot. Lay mvut in fiat. 'Purn
. _ lf t t , f l`h lil _ _ _
illl ousllv admit the point of __ alrite, sli..h ly ben cn one ou ___ clg imnmdintcly, count, gh,-cm tm." Mmm
.- - . f . -
f Hmm’ one halt tsp 0 an rl'¢‘bent and after surface is well so r-
knilc. llruir nfl ‘tho water nt once '
' ` . _ -, 1, i , i l thc Juice ol ‘ ll
tw iid Iflllxlrcglll nclxdlrblil boiler, stil? cd' place lm" on range' Whmc the
hcllt fu llry tlloni ullfl miikc thc", _fum ' SL `u _tn _;_`xh“_o tm(_k_ sllrfncc. is not no hot ,md ii-nigh (wok.
""°`“V"l` U10 bot and shake ovcr the 1
mi'uly_ (.U\-gy the pomtuca with H
mg con an y, ui _ , t _ _
'"3' ‘Mm 2 mblalh bum" lm’ by ml' llldlldlilltlll-lllllg   tlllldhilltitdx
. _ _ _ _ r
lllilnlll tk) uihswb mmttme' let "‘t'""l and when butter ls melted pill" 0"" 1 .. . '
"C 0 l`"lll§e live mllnutcs, i-lcrvc. c“ulmmvm._ Swve in .brand cr-ous; ' ""'*' “-
. I O I
AIR IN ITS nI£Lf`,;,IUN To (,U0K_ uric and llccorutc with u.prslcY. In FRYING in awp fut_ that mt
ERY: \\'o learn that hy heating ii
EMERGENCY PUDDING. 1 cup ul
i f lt
\) |
should bc deep enough to cover tllc
- _ ll l- 'ts . su .
"“xt""`- ll- lafllc lllllvunt of nir» is cu- mend ml ’ D 0 lnnteriul to be cookcd; tho lat used
lrlllscil., limi hy cutting and folding
thc ulr already _introduced is pm.
vcutcii from escaping. “hen .. mix- I
llllll illllifblllflll thorollgllly, it is illloil fr
Wll-ll llll' |JlllJ’l|lL‘B, und when this is
O Q U
Oli/\N(}l<} HAU(ll~l_ 1 tahi:-ip. Bk.
uit.
Mix :llld silt lluur, suit und llliklllll
1 1
"0"k¢‘4l OF llllkflfl ill li hut nvcn, unch iluwdcr :lull molstcii tu li suit ioil;.,ll
llir llllllblc hccomcs culargcll by W
ith milk, thc umouut rcuilircd llc-
fvr wllkilll: may lie olive oil, lard
l el lr' r trol
I
. lc l in _
’ill'. lllilk. (llillnorl lluzicllcs ul' unv l pl g' C0 cnc' comm but
ter, criscrl, &c. A combination ni
two th rds lard und one third boel
llrlllllillg is considered better than
lard alone. Muttou uiuy bc used in
thc place of beef drip lin th l 1,
thc licut; the heat 1ilso`drcs'thc|mi;_ ing uhout 1-3 cup. Drop ri tablsp. _ I "fl cl B
ul llutt cl individual nlould
should bc hot enough to forlll a crust
lilrcs unll forms ,l wall around ouch lll on l cr( - . ,
cxpunzlrirl nir bubble firmly fixing it add n snlnll section cut from n can- metx1°tI§ggb‘;;o]§Edi;"“:k hi? long if
in place. In cl.§l.: lnixtllrcs likn gmc- uoil pcucli. cover with uuothcr tuills/p. Anything that cools the f btgngugt'
lets, thc hcnt nongulutcs thc ulbumcn douirh unll stcuui ten minutes.. Othcr muh, thé fowl re , ta “tat Q
in thc cirg at H low tnmpcruturc; fruits or jams can bc used Scrvc ‘ K 'my' "0 t° pu 00
l
Get Bumper
ic a gc auce.
I Q U
ORANGE SAUUE, Grated rind iii
W, h or n _ S ' much food into the fat at ir time an
it lowers thc tcrrlperaturei to reissue
the fat after each frying; th-ni, all
foods should be drained on soft pap-
half n lemon, Juice half a lemon. l er, that when the fat begins to
Cllil Orlllllle iuice. 1-3 cup sugar. Few smoke drop into it an inch cube
Brains salt. Yolks two cglgs. Whites piece of bread. If this brown! in
two eggs 1 tablespoon vanilla forty seconds, the fat is hot enough
1 0 _ ~ . ‘ _
 S 1  Mix grated rind, fruit juices, sugar for cooked mixtures, excroiqueteeg
- salt and egg yolks, beaten slightly. cod fish bulls &c., and if it browns'
Put rn d ti tl - l silt ec d i
Oll lllle an s r constun v un
n y s on s it s hot enough for
tll mixtures thickcns Add gradulillv uncooked mixtures, for example
 while heating constantly two whites doughnuts; that nearly all food noi-,
ages. beaten until stlfl. Cool and containing eggs -is dipped in enpwnd
by using gh, pmper fe"i]iMr___ flavor with vanilla. 2-rumbsb Hog; or_n_~_ealrto protect it
one containing from() to 10% ,' ,’ ° , _ mm B 9°' “K “' ~ ll’ ll°Bl'- Ol the
_of P011-ASH_ % ’ 1 HAWAIIQN 5\.0 Cl.i)(sKk'I‘EA.hAl_-_ latd l;srdclns the albumen ol the egg
Plantsarc like human bein"-i- °w to we cup n"'° doc "ad: rm an arm' " watmg' '
on must( d U In-_E cubes ol prepared pineapple cubes
You uh” l°{'l_l_ll`0l"§’_l’l and sugar to taste. For pineapple POINTS T0 BE REMEMBEr.;ED_
y wan _ emlolirlveun pro- cubes put une hail cup of syrup CONT’D_
duce maximum yields. drain from canned pineapple ln small _
Youmngifeedihgmabalanccd sauce pan, add t\~o tablespoons sug- ln BAKING that g slow oven re-
n;j0n__|}m¢ is, with the -Proper giir and :mall a tcpp sfucainnad tslleeiad laters Fbetwcen 250 dem-,,,.309 “_
,.0 mom of N-I P n ne app e, cu n s nc u s. zreee . s moderate oven -bet
P W . lrgflen’ hm' Bring to the boiling point and let 350 degrees 400 de rees F wir”
phonc Acid and PO ASH. simmer until syrup has been alansi, oven 430 degrees tos 500 deggees £5
- » _  absorbed by fruit. a hot oven is th tumi -1,
Home Mtx Your Goods - - - ...intl np.. ,,§’ M, ,§‘,'f,,,..,”‘§'“,,,,°'
and know what on src feeding
your crops. Wye will tell you
ow to 'mix and what fo nee.
Our stock of Nitrate of Sods,
Add PhnsKhs@ Bssi SI
:gig POT SH is single ig
Nqtllfhliéll' tl.
Hsvfngpureliuedfhoeegoods
_ #Wwe em save you money en
c~ll°li' W'%';il...““°°.,e"J.
TEA Allow three teaspoons to
5 ' of
to two cups of boiling water. Bcsid Mill” in one minute for n ve;-ys img
the teapot and put in the tea, add over: that when bnlrilig one eiienin
the Bolling water. Cavs- closely and have sufficient :fuel to ‘supply heat (of.
steep five minutes in a warn; place. "lf-ire bskinn: that the oven sqm-
but where if cannot -boil. _ Serve at lllvllld be opened and closed em
once. (Water for tea must he fresh- 'Gllltly in cases of ez: mixtures; eng;
_ly i,0||¢d_ . . . _ the initizi temperature should be
_ nornew s hi her th
'roAs'r- .i lrsiuep.. limi' required. ' °" °°'“°°'°t“"°
clllvlln. li rabies. better.
5 teasp slit
slices toliltllii
1 tslrisp
placed in oven and the brownie an
-ns-_-*in-ses-_ .'
_ _ Lesson s.
(Im eerilr. .li.‘i.ii'
n M nnslln»iu§1§:;D““""°“l
Mow it grow
Wllllf if “GUI 01! (lil to kill the yeast. Plants (4)
what it does when it .le zlflvllls evaporate the alcohol. formed
Why we put it into bread to' brown the crust ’
Why we use/wheat flour
The te.lilDA\‘sture._ beet for the l
2nd Dough `
ing. 
The making of theglutcn elastic.
Yeast grows. in sprouting gralllll.
finding in them favorable soil for
The yeast. plants are olrtulncll ll'0l“
distilleries (beer froth).
Three kinds of yeast are used in
.bread making. Liquid, dry and coni-
compresserl yeast, the plants are
mixed with potato starch and are 't
pressed into cakes. These are cut in~ t
smaller cakes and are wrflphell Ill
Food, air, and moisture are neces-
D . ‘
matter, salts or mineral matter and
stances are needed for its |!l`0Wl»ll 9
The most favorable temperature is
betwéen seventy -degrees and ninety
degrees F. 'Cold checks the grvwfll.
while heat (130 degrees F. or more)
will kill the yeast plant, ,
When yeast is mixed with flour
and a luke warm liq_uld, and kept 1
in B warm place, the action of the 1
yeast changes the starch of the flour 1
into sugar, and then into alcohol
and carbon dioxide. ~ _
This process is known as fermenta-
tion. '
The production of this carbon diox-
ide ls gradual. and as it forms the
and the elastic gluten of the flour
gives to the dough its power to
stretch and rise, as the gas expands
making the dough light ami porous. ,
If fermentation is allowed to cou-
tinue long, or at too high si teml>BI‘-
ature, so much alcohol is formed
that the yeast stops growing and
bacteria begin to grow; the alcohol
unites with oxigen :plus bacteria and
the dough becomes sour.
When bread is baked, the yeast
plants are killed, the alcohol and
carbon dioxide are drivcnvoil. the
starch is cooked and a delicious
flavor is developed.
The liquids used may be water,
potato water, milk, or milk and
water, Milk ‘makes a more tender
loaf of bread than WIl'¢0l`-
Yeast acts more quickly if a sugar
or glucose is added. at first. Bolt and
fats hinder the growth of yeast.
'l`hc water should be boiled, the
milk should bc scalded.
The hot liquids should hc added to
the salt. sweetening and-shortening
This should be cooled before the
yeast mixture is added. l_
A quarter yeast cake is usually
llowed one pint of liqluld of mix-
tilrc, if sct to risc in the morning.
One your-lt cake is usually nllowcd
to _uno pint liquid of mixture if sct ,
. ; 1 -' ‘ - W
Tile incorporation of air while mix- _
which grows by budding. _ a
f
carbohydrates, especially sugar sub- it
d
- v - ~ --rl-f
:hu emily 11°- the bubbles in vleee. mum. .Peer ever tem (lane wlueli let YW* cock the smell, ca) ie exreee
all
th
and tc harden the cell
The stages in bread making include:
Erowth oflthis pldnt. ~ mail! of bollrd and mashvd potato
ter, to which 1_5 sdderljrsw flour
d yeast The eilect of 9, ferment is
e reproduction of east ells of
Y
The blending of the ingredients. vigorous description ,
31101188: Part'-oi flour, with.
Yeast is 5 `sn.`ail microscopic rlant part or_ all of the water made into
batter with `the»-yeast added and
mentation allowed to proceed.
3. Dough. ‘Includes all ingredients
1;;__Ferinsnt _  is a thin _llq;u~ld_,_'l2l=stand~in
2.  '
er
growth, mixed oflhand. ~ »
sroso AND lJo`UGH ivmfruon
1. Make from one third to one
pressed. Compressed yeast. is prob- half the flour ,ind the other ingredi.
ably the most commonly used. In ents into s. batter. - _
,2. 'Beat thoroughly (to entalngle
he air. blend thoroughly -and make
he gluten elastic). /*
3. Make 3 well of reimiinlng flour
to
tin 'foil to keepfthem moist and pour batter into this, nnd net -“way
clean. ~ ' ln u Werlll place to-rise. li
. ‘ 0
4. Make the sponge into fr dough,
sary for the growth of the yeast by mixing with rcmainipg ildnr, ,md
lant oxygen, some uitrogencus kneaduntil smooth nud elastic. ;
Cover and sat away to rise, until
boubleslts bulk. (77 degrees or
5 degrees.) _‘ f
5, Shape the doughput in pnns to
ouble its hulk. 6. Baking. _
WHITE llRiCAl) ‘
1 cilp scaldedimilk.
cup boiling water
tablespoon butter.
tablespoon lard.
1% teaspoons salt.
1 tablespoon sugar.
1 yeast cake mixed with
Q cup lukewarm -water. 
6 cups flour.
dd butter, lard. salt and sugnr,
A
dough is fined with .b“.51,1,,s (risen) to the milk and water, let stand un-
til lukewarm; and yeast cake, mixed
with
liciir.
enough
cough
_ smboth and
rn tofbciwls
le its bulk in av
-so minutes. _ -.
PARKER HOUSE ROLLS '
1 cup boiling water. '
1 cupscaldeii nulk.
3 tablespoon sugar. '
1 teaspoon salt. _
ll tablespoon' 'butter
Flour, . ~ `
1 yeast cake mixed with
i cup luke warm water-
This recipe can _be made according
to directions for white 1-bread. namely
ofihond dough: or; add butter,
sugar and salt to n.llk and water,
_when lukewarm, add dissolved yeast
cake 'and two cups of flour, beat
thoroughly, cover, and let' rise' until
light, clit down and -add enough to
out to one third inch thickness.
Shape with biscuit cutter, first dip-
e _
n crease _through the middle of each
piece, brush lover hall of each piece
with melted butter. fold, and .press
edges together. Place on greased
sheet. one inch apart, cover let rise
and bake in hot oven, 12 to 15
minutes. `As rolls rise they will part
slightly, and if hastened in raising
are apt to 10Bc their shape.
SWEET ROLLS
1 cup milk.
1 teaspoon salt. 
i cup sugar  » -
} cup melted butter.
Yolkes oi three eggs.
Gratedvrind of one lemon.
cool so
around
B
the ‘
ter.
from
wl-1ol.i=l_iw1~mA'r B_Rii'iin_ _
""?" i " ~ ._ l iz ‘ -'li LE Nl!
J* cup 1iq'ui'd. ‘_ _ . mn
_ itesspoou salt.
‘1 teaspoon butter. ‘ _,_
i yeast cake:
knead (it will take about two and a 1' teaspoon sll§‘Bl`- - 9 
all cups) flour. -Let rises.-gain, to® ll‘l0“l`- _ 
n- doured hoard, knead. pat and roi-i,» Whole wheat bread does' not need
twrffermentations.. _If we glveyhcle
wheat bread too much 'iemncntati`oii,
pad in flour. _Dip the handle 0|' s, it is apt to hccome sticky. Do us
cas knife in flour and with it n~e,ke'much work -in the beating ns possi-
ble. -
_ _.q-..._ _ 
GENERAL l)]REC'l‘IDN'S ll0Rl '
FOR BATTEF.-S ANl)*1)OlIGI-is
sift flour before measuring.
Put flour by spoonfuls into the
cup, do not press or shake down.
Mix and sift dry ingredients- -
Measure dry and then liquid ingm.
dients. Add the liquid to the dry
ingredients.
Shortenlng may be rubbed] or chop-
ped in While cold, or creamed; or _.li
it may be melted and then added to
(Continued on page ten.) _
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jwfbfrl/RHIP It
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'Wvl 'V' ':’-/i~ lv" _--
nerust suns r/.rurts
NIPSl sill. FEED!
F01' S3llBf8¢f°lY CIOPS we confidently recommend the
following selection of Turnip Seeds., Steele, Briggs test the
growth ancl_ vitality of all seeds sent out, whigh ard all
selected varieties from the best growers.
‘ Steele, Briggs’ “ Durham”
- Sll»_.ll"°-si 111°" - i
sifzle, s»'${§'. “s1i§§l.li'.'5»§»'°”‘
`5fe¢l!» MID' “Usrivsllell Candies Gem" '
7| ,
S [J ~ v usd _ .
slifli. 5353'- "s.i22I_§;‘.T.1'.l‘i'.‘Il’l.~» _
They Pl'0l'll1C0 lwllllllflll CYODS of sound large roots Sold only in
sealed packages._ Refuse substitutes-'on others “just as good." ` _
‘ _ [il/i vous social. D_lAL_ln_oA|| su|=_|»|.v you  _  '.
S'l`EEl.E_, BRIGGS SEED C0.i|M|Tul
HAM|l:roN - TORONTO.-.w|NN_|PEo_ ~ _ _
~ ~  n. r-.-. .-._..:.~ . -_.==_.-..- _ , l »
.I _' _ ___j_
in the morning and a quick process,
is required. '
The mixture should be beaten thor-
oughly tn mix the ingredients and to
enclose air.
The mixture should be covered
to prevent 8, crust fcrin'ing_
It should be put into R warm place
about 70 degrees until enough gas is
formed to make it rise, tc double its
hulk. lt should he kncadcd the second
time to distrlllutc the gas billibles
cvcnly,and to make a lille grained loaf
\\`cll greased pans, should behalf
filled with the mixture. Tllo mixture
should rise in the pans to double its
hulk and no lll0l'0. and then be baked
ln ii hot oven, fcrty five minutes, or
uiltil brown on all sides nnd
until ri hollow sound can bc pro-
duced when thc loaf is tzillpcd with
the linger.
'Then bakeii, _loaves should bc
lllaccd srl that air can circulate frec-
ly around tlhcnx until cooked. 'l`|i~2y
should he put away unwrapped in ii
tin box or stone lar.
Rl‘I()II"l‘] FOR HOME M/\l)|'} \'EAS'l‘
5 small or foul' large grated pota-
toes.
Half a cup' sugar.
'|`wo tablespoons salt.
1 quart boiling water.
1 yeast cake mixed with half cup
ulle wsrin water.
Add grated Potatoes tolboiling wa-
er. and boil five minutes while stir~
ing. cool add sugar, salt and yeast
cake mixtpre. Pour into n stone lar
over and let stand in 5-warm place
or three hours ol; more. Each time
nixture reaches 'top of jar, stir it
down. Do this until fermentation
ceases, than put away in a cool
-Place. Qover. Use half cup full of
this in place of one yeast cake, Use
until there is only half cupful left,
then prepare according to recipe
above, using the hail cuplul of yeast
in place of the yeast cake.
The mechanical processes in bi-end
making are:
lst mixing. _
2nd beating.
3rd Knesdiiay and molding.
MIXING. he flour should- 'be
horouiriily n.lxed' _ with s suiiieieiit
lquantity of liquid, uc that eseh
grain _ol flour may. thoroughly
ydrsted. (Water soaked). tix sugar
dissolved and the gluten on 'cien_i`y
mixture
-  »
ARITIME Ornamental Fencing and Gates have fha qualify. Thcrc
is no gainsaying that. Onlyfiist qualify tubing is used for the _C
gate frames. i We could, like many nulkcrs. use Secondqualiiy  
and save one-Uilrd to one-ha/f the tubing cost. \Vc could' also u.~c“' _
Ima/I wires and s_ave some more. But we use large, strong. stiff No. rf
wire. This wire is more smoothly, thoroughly and heavily galurm/'ggifl
than the wire generally used for fence i-ind gate purposes. You know
what that means. Strongest, most /aaflfng. as well as most stylish-
looking. Write for free catalogue, showing the- different designs,
and fl’°m fll¢m ¢ll00_l9 B gate you’l| be proud of. ‘
BRUNSWICK WIRE FENCE _C0-. Llmiled
lloncfss New Brunswick
Strongest and Most S`ty|ish~Lookin§, ’
lVl
1
»4<,'fv
Di- .l Woodbury: Horse
These are the Preparations
Ask for and Dem
Lliiiment
have helped to make Canadian
famous
They have many imitators
equals