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A Page Devoted to the Interests oF Womnen Readers Newc.astle Members of Music Club Present Entertaining Progran "The Evolution of Music" was the theme of the February meeting of the Music Study Club beld in St. Paul's Lecture Room on Wednesday evenmng, February 7tb. The presi- dent, Mrs. E. P. Bradt, was in the chair, and Miss H. G. Morris ac- companied the singing of "O Can- ada." Miss W. Rickand opened the pro- gram with a reading on Music. Lead- ing up to tbe theme, Miss H. Mason, convener, gave a couple of legends, then introduced the original mem- bers from Newcastle who had pre- pared interesting papers on the pro- gress o! music in five countries. Music as it developed in Russia was taken by Mrs. Cowan, with a pi- ano number, Kamennoi-Ostrow - Rubinstein, played by Mn. F. Sut- ton and cello solos by Mn. A. Knox, Orono, Mrs. Cowan accompanying. "Music in Ireland and Scotland" was given by Mrs. C. R. Carveth, with vocal solos by Mrs. Drummond, Orono, "Killarney" and "I Dreamt I Dwelt in Maxble Halls." A ladies' quartette, Mesdames Bragg, Pearce, Cowan and Canveth, sang "Flow Gently Sweet Af ton," witb Miss Ma- son as accompanist. Mrs. W. D. Bragg presented "Mu- sic in England," with Mns. Drum- mond again favoring with Purcell's "The Dog Star." Mrs. M. H. Staples acted as accompanist for Mrs. Drummond. "The Long Day Clos- es" - Sullivan, was sung by a mixed quartette, Miss H. Mason and Mrs. W. D. Bragg, Messrs. W. F. Rickard and H. Allin; and a violin solo by Mr. Sutton, 'Salut d' Amour" - El- gar. Mrs. D. Morrison was the ac- companist. "Music in Nortb Ameica" wa.s prepared by Mrs. E. C. Fisher and nead by Miss W. Rickard. The mix- ed quartette rendered "My Old Ken- tucky Home"; and Mr. Ald;n Hawý sang "Deep River." Miss R ickardý closed the program with 'A Defini- tion of Music." In a few well chosen wond Ms Greta Wickett moved a very hearty vote of tbanks for the enjoyable ev- ening, and was supported by Miss H. Morris. The motion was endors- cd by Mrs. Bradt for ail present, and1 the meeting closed with the National Antbem. 'WEDDING FoIey-Kirk The marriage of Frank C. Foley. B.A., and MIss Adelaide Bowler Kirk,! B.A., took place at the home of the bride's parents at Niagara, North Dakota. Mr. Foley, after graduat- ing f rom Victoria College. University of Toronto, in geology and mineraI- ogy in 1929, taught geology on the staff of Dartmouth CoUlege, N. H.. for one yean, then held an assistant- sbip in Princeton University for 31 years, wbile pursuing bis Ph.Di course for graduation next sprxng. He is now lecturer in geology in the University of North Dakota at Grand Forks. The bride is a gradua.te of1 ber state university. Mr. Foley is; the only son of Rev. H. W. and Mrs. Foley of the Bay of Quinte confer- ence at Spnîngbrook. iEERaL Lu0iQVUw FASTE, siovi rOI.Soe In ie Df vt LESSON 5 MEAT, POULTRY, FISH In tbis lesson, I want to give to my students an understanding o! meat cookery; a.nd because they are 50 closely related, 1 am going to talk also about the cooking of poultry Iand o! fisb. Tbere are two main methods o! cooking meats-and a tbird method vwhich to somne extent combines tbe other two: General Methods of Cooking 1. By applying intense heat for at least long enougb (o seal in the juices, as we do when we roast or 3broil. Suitable for tender cuts. 2. By long, slow cooking in wat - er - as wben we simmer meats (stewing>. Suitable for cuts not na- turally tender. 3. Combining these two metbods -as wben we first sear meat, then cook it in a covered vessel witb wat- er 1 braising and pot-roasting). Suitable for medium tender cuts. I am not going to discuss bow to choose meats in this lesson, because »you will find all o! that information in my littie book, 'Marketing and Meal-Planning." which I hope every studeni o! these lessons will have. You will learn in il exactly wbat cuts you can buy to make eacb kind o! meat disb to advantage. Roasting Meats Prepare tbe roast. according to its needs. Wipe over with a damp clotb. Season ail surfaces with saIt and pepper, and if you like a very brown and sligbtly crusty surface, dredge witb a littIe flour. Put meat on a tnivet (a low rack) in roasting pan, with plenty o! suitable fa.t. Have oven ready at î'igbt lime- very bot. 500' F. Put meat in at I (bis bigb temperature until its sur- 1faces are seared-that means. clos- ccl Up, £0 (bat ail the juice is beld in.sidc tbe meat. Turn roast over until aul sides are browned. ilReduce beat o! oven as soon as roast is well browncd; finish cook- ing at 350' F.-moderate beat. If using open roaster, baste the mieat by lifting tbe bot fat with a long-hanclled spoon and pouning it over the top of the meat-about ev- 1 eîry 15 minutes. If using a self-basting covered roaster, put on cover wben roast bas been browned. Sometimes it is more convenient (o stant roast wben oven is first ligbted-and many modemn author- ies advocate (bis metbod-the in- evitabIe one if an automatically stanted oven is (o be used to f ull adva.ntage. In tbat case, add the extra time requircd to (bat given in instructions. Beef-Brush cut surface witb soft fat. spî'inkle witb sali and pepper. and with flour. if liked. Sear and finish by roasting rules. A meat (bermemp,/ter offers the only realj crtainty texcept long expenience) o! tîme î'cquired-because roasts differ so, mucb in size, ciii and kind. Less tim' is netecd by meat witb large honce than by tbick solid piece: a nmall euit rccuires ii different time per Pound from (bat nceded by a large roast. You will have to learn to acijust. ail differences--or as sug- gested. use a meat thermometer. Allow 15 (o 20 minutes to the pound, fer r'are ta medium-done beef. L.amb.-aî Lcg, loin, rack or roll- cd shoulder-sýame as bec!. b)h A boned shoulder may have cavity lcf( hy bone filled witb mild- ly flavourcd stuffîng: tie up a.nd -reat saine as bec!. P llow Iamb 20 minutes to tbe pound. Veal-Because it is very lean, a Isolidci ut o! veal such as the fillet or cushion (the top o! the leg) or the shoulder, sbould be "larded." This means that thin strips of saît pork or fat side bacon are put into a larding-needle, and drawn through the solid meat, an inch or so apart. Or slashes may be cut in the meat l and thin slices 0f the veny fat pork or bacon slipped into the cuts. This gives delicious f lavor to the mild veal and adds the fat it needs. Use bacon fat if possible for basting veal while cooking. Allow 25 minutes tc, the pound. Pork-A loin of pork, the richest roast. is naturally fat and needs only seasoning. A boned sboulder may be fllled with stuffing flavoured witb sage (or otber herbs) and onion. A solid piece like the butt (a conven- ient and economicai roast, particu- larly good for slicing cold) may have cbopped onion and a tiny bit o! sage pressed into deep cuis made in the meat, if you like the flavour this gives. Allow 30 minutes to the i pound. Ham-Any but the f inest bam should be boiled before baking. Putj 1 cup molasses, 2 carrots eut lengtb- wise, 2 stalks celery, in the water. Cool bam in its liquor. Peel off skin it comes off very easily) be- fore baking. Rub witb equal parts dry mustard, cinnamon and cloves, twice as much flour as you have mixture, and maple syrup or corn syrup te make paste, or use season- ings only. To bake, score fat in dia- monds, cover witb a coating o! equal parts fine sifted dry crumbs and brown sugar, (paprika adds ricb col-1 or and flavour too, stick a whole1 clove in each diaxmond and bake un- tiI brown-allowing time to heat tboroughly also, if bam was cold. Braising and Pot Roasting For the medium tender cuts 0f meat, the combination type o! cook- ing, braising or pot roasting is very suitable. It gives tbe rich nutty roasted flavour, but witb added long slow cooking, its fibres are s0f ten- ed and it becomes tender as the bigber-priced cuis. In cour little book on 'Marketing and Meal-Plan- ning" I tell you what to buy for pot roasts. There is little difference between braising and pot roasting. Sprinkle the meat witb sali, pepper and fleur [and either brown it in a very hotj oven the same as for a tender roast, or brown aIl the surfaces in a very hot, greased frying pani. Then put the meat eitber into a covered roaster or baking disb, or a covered pot for top-stove use. Add a small amount (about 2-3 cup) o! boiling water and allow tbe meat to cook slowly in the steam, keeping closely covered. Allow 3 or 4 bouns slow cooking-enougb to make meat thorougbly tender. The less tender the cut is naturally, the longer itj needs to be gently cooked. Add a litile more water if necessary. Part way tbrough cooking, diced vegetables may be placed in a thick layer under the meat-carrot. tur- nip, onion, celery. The flavors alI blend-a delicious mixture. Sometimes we slasb beef in 6 tot 10 places and slip a strip o! fat saît pork or bacon into each cut before cooking as a pot roast. Broiling and Pan-Broiling; Fryingi Suitable for Tender Cuts-Steaks,f Chops, Tenderloins, Meat Cakes. Ham Slices, etc. Real Broiling-Wipe meat witb damp clotb. remove extra fat, rub beated broiler wires witb some o! it. Brush meat over witb meltedbutr bacon fat. oil or French dress'ing.: Place it in broiler and cook by ex- posing (o strong direct beat f rom R OYAL Yeast Cakes always -VLgive you ful Ieavening power -sure resuits. That's because (bey are individually wrapped in air- tight waxcd paper. They reach you in perfect condition-and wilI stay fresh for months. No chance for deterioration. For more than 50 years the standard of fine quality- today Royal Yeast Cakes are used in 7 out of every 8 Canadian homes where dry yeast is preferred for home baking. FREE 1 The. Royal l'eat Bake Book to use whuin you balte t horne. 23 tested recipest Addreas Standard Brando Ltd., Fraser Ave. & Liberty St., Toronto, Ont. Ask, too, for leaflet, "TiseRoyal Road toBetterHealtb.1" dlear fIne, electric elemnent or gas flame. Sear one side, then tunn. and brown other side; turni every bal.! minute tili cooked. Allow chops 8 te 15 minutes, a 1-incb steak 5 to 8 minutes, 1½/-incb steak rare, 7 te 12 minutes; longer if preferred well done; season, serve on bot platter, garnisb. The rich juices caught in the bnoiling pan, aci as gravy. But- ter is added te steak, flsh, etc. Pan-Broiling - Wipe and tnini meat; rub very bot f rying pan with pieces o! the fat; sean meat quickly on both sides, then neduce heat and turn meat every bal! minute. (Nev- er tbrust f onk into the lean meat.) Keep pan f ret fromn fat. AIlow samne time as for broiling. Frying-Bacon should be put in a cold pan; cook over slow heat, pouning off extra fat so bacon will cnisp. Sliced ham or lean back ba- con usually needs its fat. To fry meais, (most are better broilcd or pan-brolled) beat pan and fat; cookj meat, turning until suitably cooked on both sides. For breaded cbops , coat with seasoned sifted crumbs, dip in diluted sligbtly-beaten egg, coat well witb crumbs. and fry in hot deep fat. Sometimes it is well te drain off fat. add milk or ivater to bal! depth o! cbops. cover and cook slowly for i2 hour longer. This may be done in a moderate oven. Stew or Pot Pie Stewing Meat-Cut meat in small pieces, dredge witb salt, pepper and flour, bnown in very bot fat in f ry- ing pan, then turn mbt a kettle with any bonies and tnimmings and add' boiling water-l quart to eacb 1'/2 pounds meat; cover closely and sim- mer gently, keeping alwa.ys below boiling point, until completely ten- der-an average o! about 3 heurs. An hour before finishing, add such vegetables as cut-up carrots, celery, turnips, parsnips. potatoea, onions (tbe onionz-rnay be browned in pan before the meat); season stew with saIt, pepper, sweet herbs, a little bit o! bay leaf or a few cloves, witb cel- ery sait or dried leaves-just what-i even seasonings you like best. Dumptinga are good witb stew- make tbem by either tbe standard fleur metbod or prepared f lour me-1 thod, as You learned in Lesson 3. A border of plain boiled rice or mac-1 aroni increases the food value, or either one may be added, uncooked, te stew, as may peani barley, tap-i ioca, sage, coarse honainy or oati flakes. Allow time te become tender. POULTRY Just as for the meats, I am going te refer my students to "Marketing and Meal-Planning," te lean how to buy poultry, and what to buy for different purposes. To Prepare for Cooking We have te prepare cbickens, tur- keys, ducks, geese and other birds in pretty much the samne way. Poultry bought f reintbe butcher is usually delivered already cleaned. Your best way te learn to dlean a bird yourself, is to have someone actually show yetu. Singe o!ff down and bain cuickly over open flame. Remove pin-fea- thers (witb tweezers if possible).f Cut out oul sack just above tail. Wasb bird well inside and eut. Baking soda in bot water or rubbed into the skmn and insed off, is belp- f ui. Oily birds like goose, should be scrubbed. Flush out inside with running water and be sure nothing is le! t clinging toe(lhe inner frame- work. The giblets sbould be delivered with the bird. Spli gizzard, removet the inner sack (uncut if possible); wasb beant, gizzaaxd: add the neck (Continued on page 9) c I BUY MADE-IN-CANÂDA 000DS 39 CANADIAN CQQKING SCHQOL A complete Cookery Arts Course in 12 Lessons dealing with ail the Fundamentals of this Important Subject. Thoroughly practical to the beginner as weII as to the experienced Cook who is interested in the newer, better, more economical methods. Prepared Number Nine Home and School Club Hear Mr. G. L. Wagar No. 9 Clarke Home and School Club held its postponed meeting on Monday, February 5th. There was a good attenda.nce in spite of other conflicting nierests and the sub- zero weatber. The meeting opened with the singing of 0 Canada, after which the Lord's Prayer was repeat- ed. The minutes were capably read by Mrs. Malley in the absence of Mrs. Fred Bowen who was at Ot- tawa attending the opening of Par- liament. The treasurer's report showed a substantial balance on hand. After the business part of the pro- gram community singrng was led by the president, Mr. Russel Osborne. Mr. G. Barchard favoured with a vocal solo. Miss Mary Clemence of Shaw's capably rendered a pia.no solo. Another musical selection fol- lowed, in which Mr. Geddes played the accordian and Mr. Lowry the guitar. The main feature of the ev- ening was the address by Mr, G. L. WYagar, M.A., of Bowmanville High School. His subject was "The ChilcI in the Scho>ol." He clearly outlined the duties of the child and the tea- cher a.nd showed the relation one with the other. Mrs. Armistrong moved a vote of thanks to Mr. Wagar for coming to us and clelivering the inspiring ad- dress. It was seconded by a hearty hand cla.p. Af ter refresbments the meeting was closed with the Na- tional Anthem, JUNIOR RED CROSS SOCIETY FORMED AT S. S. 8 COURTICE New Organization at Courtice To Be Known as "Hlealth Gleaners"' S. S. No. 8 held its first regular meeting of the Junior Red Cross Society on February 9th, with the brancb name registered as: "Health Gleaners." Secretary Fra.nces Reynolds read a welcoming letter f rom the Supt. of the Ontario Division of the Canad- ian Red Cross Society, Toronto, in which the following interesting in- formation was stated: "In the last count of the World Membership there were 12,500,000 members, re- siding in 50 counitries. Onta.rio num- bered 3,100 branches, with a mem- bership of 95,000. The two main ob- ligations that every branch imposes are: 'That each member shall do his best to keep the rules of the heaith game. and in some way help other children who are in need." With 12,5W,000 children striving t.of ulfll the above, and realizing that they "are banded together for health, ser- vice, good citizenship, and interna- tional friendliness," it looks as tho' we are to learn the fundamentais o! Christian living from the chlldren. Doris Wilkins had charge of the program whicb was mainly compos- ed of a three-act play entitled "When Is Bed Time?" A very pros- aic titie, indeed, but when such anis- tocra.tic personages as, My Ladies Drowsy, Nodding, Siesta, and Dream, Sir Napp, My Lord Chancellor, and the Queen of Slumberland, stepped into the scene, Bed-Time became a Royal time. A speech on Cleanli- ness, and one on Posture. with a reading on Sleep pertained to Red Cross R&les. and, being given by the children, added to the others' inter- est. One of Fred Adams, ever pop- ular mouth-organ selections was en- joyed by ail. The little Misses Jos- ephine Courtice and Hilda Scorgie sang "Pussy Cat" very comically, and "Jo" recited in ber usual ta.king way. Mr. C. E. Robinson, Principal, re- ports: "Visitors are always welcome."1 STARK VILLE Mrs. Chas. Reid visited her daugh- ter. Mrs. Wilfred Wood, Orono. Some fniends from the city spent Sunday at Mr. A. Jobnston's. Mrs. Arthur Dunn bas returned from visiting her sister in Oshawa. Miss Alice Hallowell has been vis- iting bher cousin, Miss Hlazel Reid, Mrs. Wrn. Hallo)well entertained a f ew fnriends to tea one evening this week. Inspector Allin Martin and f am- ily, Brighton, visited ber mother, Mrs. John McKay. There was no scbool the last two days of last week owing to the ex- treme cold weather. Mr. S. G. Hallowell had the mis- fortune te slip on the ice which laid him up for a day or two. Mr'. and Mrs. Lawrence Savery and family spent Sund-ay at bis par- ents', Mr. and Mrs. W. Savery. Mr. J. J. Mellor is pneacbing a series of sermons on Prayer, taking for his text-s the Lord's Prayer. The sawing machine bas been in the neighborhood sawing wood at N ~ Y' ~ N Y For Good Food and True Economy! Mr$. 1. O'Donnell, Middlesex Bread Cbampion "Notbing truer was ever said than that you can't get more out of food than you put into it, so 1 always f etl that you're cheating yourself in some way when you try to get good baking with second-rate ingredients. 'We always use Five Roses Flour at home . .. for cakes, pastry, bread, and everything else ... and I amn quite con- vinced it means economy in the long mun, for it always gives good resuits and such a satisfying and appetizing flavour to foods that everyone enjoys tbem. "Five Roses gives a bigger yield per bag, too, than ordinary flours, so I treat my family tu, the best and save money at the saine time." Mrs. John Murray, of St. Mary's, winner of a cake prize in the Five Roses Baking Contest, gave us this explanation of why she pre fers Five Roses Flour, and it surfs up excellent- ly the opinions expressed by many other expert bome-cooks. Dependable Quality Among the many who have spoken to us enthusiastically of the dependable quality of Five Roses and the rich flavour and greater freshness of foods made with it, are the Middlesex County Cake and Bread Champions-Mrs. D. A. Dobie, Glencoe, R.R. 3, and Mrs. J. O'Donnell, Strathroy - both of whom have used Five Roses Flour for ail foods for many years. County Baking'Champlons, Jan. 30 - F013. 6 ELGIN-Bread: Mis. jennie Adams. Aylmcr; Cake: Miss M. Graham, loua Station, R.R. 3. NORFOLK-Bread: Mia. Frankt Vidlei, Simcoe; Cake: Mrs. T. W. Brennaud, Jr., Simcoe, R.R. 3. OXFORD%-Bread: Miss V. Robinson, 45 Wmnnett St., Woodstock; Cake: Mis. E.. Curhbcrt, Currnes, R. R. 1. PERTH-Bread: Miss E. Buttery, West Monkton, R.R. 1; Cake: Mrs. D. Angiers, Listowel. FIVE ROSES FLOU R (For Cakes, Pastry, Biscuits, Rolis, Bread, etc.) Milled by LAKE 0F THE WOODS MILLING CO. Limited Offices ai Toronto Ottawa London Hamilton Brantford Sudbury Sault Ste. Marie. Ont.; and Montreal, P.Q. 10 X\'~ '.Ç' \Tempting breads for every menu easy to make with SROYALYEAST CAKES *Ný-« 1, P TI-IE CANADIAN STATESMAN, BOWMANVMLE, TRURSDAY, FIEBRUAPLY 15, 1934 PAGE MORT