w BRITISH
SED PIGEONS
walla WAR
.sxuuld be awarded a
I HrLOIllC entitle) to
'.~n for services ren-
slate is a striking
-. of the times.
strange a thing as
n considers
H .. value to man of
i lil'nds whose chief
to be true to home.
-‘ 1'irrir‘r pigeon decor-
w}: dispatches during
not at and wounded
i {it reached its des-
ml to enjoy its well-
at In 0110
, ..x...' honor. says the
Monitor. Very
ilillgl‘d messengers
w-n flying over the
J occupied territory:
'Illlt‘" wounded. and
pigeon refened to
his "honors" largely
r-..~ of nil of the other
oh did their duty
\ tulY'Y'yin‘ dispatch-
m in their respective
u ir is long since
x. no harm in saying
.l',.m‘ mnilcd itself of
"ling pigeons to an
:.i it i.- no secret now
i kvpr a secret then)
A si-vclal pigeon de-
Wur Office. com-
. r A. ll. Osman. edi-
H s: I‘ikcon. and ed-
:iment of trained
i ll 5: at their dil-
nw .1 motor "lofts"
.:,ir\rce for housing.
3.3m: lllld receiving
0 v"\lnl{ birds,
win-rs Were Employed
mic of pigeons were
'x the war. Almost
Belgium. it was cal-
: i more than 600,000
what were the
(treat l‘irltnin—all
iv law for national
Ilium I will leave
.mwcinntion.
"humt‘l’I." as these
'lit'lily known. is no
the annals of the
~ ll military pigeon
.'| loptcvl by most con-
'.'lnvi tht'ir organi-
iittnincd great com-
l'rnnce. Germany.
Spilill. Portugal and
l upland lagged behind:
it fit! due to the efforts
.-~trneicr that the state
:-- of carrier pigeons
imrposrs. Though the
“UV adopt pigeon post.
rather the lighthoure
' quaintly called the
Trinity House," lent an
.itilit'f‘, find under his ii-
1???» established a pigeon
'awun certain lightsnips
By ”7% n large. stock
bran tininml and for a
- v grivo excellent service
ii:
.i-: \
fui
l i
'l rew! of shipwrecks
tr-llNl. however. for . About Oysters
wgh. the birds on the
mun-s could not stand -
“"3“”? "' ”"‘ "“9- By L. HADSLIIII'I HILLIGAN, B. B.
. ‘ I minimums of Fortunes. i food 8 Hit
mm: or the fortunes of
:-.s “cm laid by the
pigeons. Baron
y'mr- the days of elec-
lm'l‘l :in Immense num-
‘lri~:_ which brought the
_I~ of the money mar-
l.onlion. and fre-
i Ilun cleared in Eng-
!m. wtlv after the news
‘hmmzinds of pounds
1. l'aul do Heater be-
i v carrying on a pig-
. u Aachen and Brus-
'. t‘uming to London
luiishetl the teicfltph-
_ uhleh is now known
Hz:
Ar, during the siege
it'll. Letters from
Ininr-ycd to 'IOtII'I.
t ' the French Govern-
- carried by trained
I' vrifl. These letters
min-.1 to twenty words,
mines and addresses.
' in «ages were photo-
. u winced scale and
piper. not I French
‘I. fmgron. invented a
.H rommunicstlons.
dispatches or private
'tvttwl in ordinary type
i rn—photogvaphed on
, iimllon. These polli-
: It‘ll inches by 1 1-0
m» 1] reproductions of
. nl\l(‘l‘n folio pages of
' u. no on average. 3.00!)
hizhtness of the film
:Milil authorities to put
nn as many as eith-
-r'mc more than 60.000
weighing half a
nm
‘1’ 3;" 534cm Improved
ur-m rolled up tightly
1'1 'mill. attached longi-
. .1. till! feather
"on! in Paris they were
.nq thrown. by means
'ilnlcrn. on I. ICYOOIIo
“VI, of course: the mea-
' " WW} by clerks and sent
‘.r.:i‘lrin,
svibstitutint sensitised
' “ r screen: the enlarged
“ l'lmtogfaphlcally printed
lil"!3?‘f:l cut 0! and dis-
.‘ ; goons were utilised lilo
or Matching our” the
"I! :in war. while for I
. nnrkod a regular postal
New
4 ' Wt en Auckland.
(ireat Barrier Island.
is!
"y miles distant m the
" ' in: pigeon race in Great
'~’ place on Juno 2‘. 1.11.
from tendon is
Seventydwo bird! were
"'2 typing
3". 1.
‘ "“ "'On. and Mr. TM.
’1': x'nzrd the race. wind ‘0 “‘
'4". of the Belgian m h
‘ I immediately after the w
"""- The telegram
8"
I O
Assoehte Editor
OUR FAMiLY FOOD
conducted by‘WlNlFRED STUART GIBBS. -
American food. Journal. and Director of Teachers‘ Golle e Columbia Universit‘ ' Tot
Iooliester City Hospital; rood Oonsnltaa t oral. v5.1» Labor Board; conga-lbw
ch".- of 3th Bureau; rennerly Rarities Lecturer on
toIadies' Homelournslsnduoderarrlaoills.
'rilo weekly Food Series -
that Covers the Selections.
'a'ndPreparatienofFoods. "
Adventures of the Fedwell Family .
How lather I'deell Advised the Neighbors in the Matter
of Tea
' \
921;;
The system wrs
3". but the birds as!!!“ It
A lively group was gathered round
the Slimkina' supper table.
“Mercy. 8am. that is the fourth
cup of tea." said Mother Slimkins in
a worried tone. "Don't you know
that the doctor said you must have
only one cup until you are quite
strong min? You remember he said
that the tea created a feeling of
false strength and kept you from
eating all the food you need. Be-
sides. its setting a bad example for
the children." -
l-‘dthcr Sllmkins looked rueful.
"i know it. Mother." he answered.
"but what is a fellow to do? I can’t
go back to milk and I've got. to
drink something to kccp me awake
while I'm working on those specifi-
cations."
"Here's Mrs. Fedwelll“
young 8am. "She'll tell us."
There was a general clamor of en-
thusiastic greeting. for Mother Fed.
well had the happy knack of mak-
ing people wish to listen to her
teachings.
"Come and have some tea." was
the hospitable invitation. "and ad.
visa us what to do about this man
of mine and his over-indulgence."
"Not very consistent. Mother," said
Father Slimkins slyly. "to offer our
guest what you are afraid to give
your own family!"
Mother Fedwell smiled as she sip-
. ped the delicious tea offered by Sal-
ly.
shouted
"Mrs. Slimkins knows that it will
not hurt me." was her answer, "es-
pecially as I've had a good supper
and did not drink any tea. at home.
Now tell me about it.”
"It's this question of tea drinking."
said Mother Slimkina "Sam Just will
have three and even four cups and
it's bad for him and worse for the
children. What do you advise?"
: Mother Fedwell was quite
pared for the discussion.
"Well-made tea. drunk in modero
ate quantities will not hurt us grown-
ups. that is." as she saw hther Slim-
klns begin to grip cheerfully. “un-
less we let it. take the place of much
needed food when we are recovering
from an illness. The children. how-
pm-
By Winn-nan areas-r crass -
road Specialist
colate."
"But is not. that very indigest-
ible?" asked Mother Slimkins.
“Not if well made and. as in the
case of tea. drunk in, reasonable
quantities.'- answered Mother Fed-
well.
"There is a slight trace of a stim-
ulating element present and. if the
use of cocoa or chocolate is over-
done. this. together with the consid~
enable quantity of fat present in the
cocoa bean. may set up digestive dis-
turbances. but here again modera-
tion is the watchwerd.
“As to the food value of cocoa, it.
has 11 protein calories to every
pound. is the opposite of acid form-
ing. possesses a trace of iron. an ap-
preciable percentage of lime and
even larger quantities of the valuable
phosphorous salts.
“Be very careful in making cocoa
to follow these directions:
"Measure the cocoa. a tablespoon
for each cup; mix this dry with half
the quantity of sugar. Rub to a
smooth paste with a little boiling
water. Cook this paste in the inner
part of a. double boiler set. dirt-oily
on the flame. stirring for five min-
utes. Then add boiling water. a half-
cup to each cup of cocoa to ie serv-
ed. and place over water in the
double boiler and cook for 30 min-
utes. Finally odd hot milk, a half
cup for each cup of cocoa. and stir
until well blended."
"I never heard of cooking cocoa so
long." said Mother Slimklns doubt-
fully. "I usually Just stir mine up
for a. minute."
“So do most persons. and that is
the chief reason why cocoa distresses
many. There is quite a large pzr-
centage of starch present and if this.
is served in a semi-raw state. there 13
sure to be trouble. This long cook-
ing may be all that_ is needed to
make cocoa a valuable beverage for
Mr. Slimkins and occasionally for
the children. Don't forget. however.
that they must stick to milk as their
standby.
"Next time We have a council of
nutrition we'll talk about how to
ever. and under certain conditions
the adults, will be better off with sn.‘
other drink. I suggest cocoa or che-
maks tea." and with a wave of the
hand Mother Fedwcil took her de-
parture.
How—Jrhisiatbelastofasericsof
short articles on oysters. Miss Milli-
ganlssfomlsclentlstofno‘eandwe
are fortunate in securing thh ma-
erial for readers of "Our Family
bloody—“1 S. G.
Mollusoa are otherwise represent-
ed by whclk, periwinkle. cookie and
other marine forms. as well as by
the terrestrial snails that are con-
sumed to such an extent in Frafice.
Mussels resemble oysters. but the
shells are smoother and they are
oyster exists only in salt water. They
are very succulent and when cooked
in sea-water and a little vinegar.
form quite a. delectable dish. Their
consumption is quite large. but they
are not found on the tables of aristo-
crats. as they have an evil reputa.
tion for poisonous qualities. there
having been obtained from mussels a
poison similar to ptomains. called
mytilotoxln. which exists in'the liver
more especially in the summer
months. from Kay until September.
which is the very time when they
are consumed indiscriminately.
The poorer classes living in Eng-
land. cspecially in Medan. consume
lam quantities of the wholk. In
southern -Englsnd it is caught by
dredging. but the Galloway whclks
are caught by fish-bait. In the mid-
dle ages they were very highly esp
tesmed and record is made of a feast
given by the Archbishop of Center-
bury in 1604. when 1.000 whetks
were consumed. Like mussels. they
are palatable if boiled in sea-water
Nutrition NuSS‘lWs
The sdditioii of s slllll'qnunlty of
sugar to bread dousb will Lama the
growth of the yeast plant and the
"raisins" of the bread. .
1a nakial fruit. gelatin pudding be
sure to cook pineapple before coni-
m with other fruits in the Jelly.
clam} the mixture will not set.
0 O 0
One nos-odo- M "W ‘°°‘
’mlyistodifideyous food allow-
2' “t 5i1'—iust two
“I,
More Things You Should Know
found in fresh water. whereas the‘
and served with vinegar. pepper and
salt. They are termed buckles in
Scotland. and the. animal called there
wulk or wilk is nothing but. the Eng-
lish pcriwinkle.
Periwinkle is by far the most. de~
licious and palatable of all the mol~
luscs and it is also the most com-
mon. Nineteen hundred ions are
consumed each year in London
alone. Periwinkle is best boiled in
shells in sea-water or in slightly salt-
ed water.
Limpets. with cookies and other
bi—valves. are more muscular than
the foregoing and very nutritious.
but. very difficult of digestion as a
consequence of their musculature.
The only terrestrial unlvalve is the
escargot or vineyard snail. Its use is
confined to France, where is it call-
ed the poor man's oyster. They
abound in the. vineyards of Cham-
pagne and Burgundy and flourish es-
pecially well where the land is well
drained and clean. Snails of this
type are vegetablo‘ feeders. their
chief food being poisonous solana-
ceous plants. the same order to
which belong potatoes and the com-
mon nightshade.
These snails are therefore at their
best after the winter. when they are
fasting. In any case. they are kept
a day or “70 before use to allow the
removal of any harmful substances.
Their flesh is highly nitrogenous. but
cooking them makes it hard and
firm. They are none too ‘i")‘ of di.
gestion and are somewhat unpala-
table and flavorleas.
Breakfast Dish
for 7
September
Smother!!! uver.
Take any liver you can get. beef's.
csif's. pig's sheep’s or deer‘s. cut into
slices with nit pork in the propor-
tion of one pound of porn and two
pounds of liver. peel and slice four
large onions. arrange in layers in a
pail, pork in bottom. then liver and
onions. Pepper liberally. cover tight-
ly. put the pail in a large cooking
pot and let it come to a boil slowly.
Cook for three rs. The liver will
be tender and juicy. Note that no
water and no nit are used in this
In. Put nil! in tile cooking . la
wlflebthepsiltulisbolled. I'oooks
In its own sales. 11ers is‘no more
”pedal-s dish for a hungry man
this. Fear onions to the two
of park.
'i
\VINIFRED SI'UART GIBBS
Food Authority “110 OOnducts Our
Family and
Answers to Food Questions
Answers to rcaders‘ questions re-
garding diet will be given by \V’lni-
fled Stuart Gibbs. food specialist.
writer and lecturer on nutrition.
Questions should be accompanied by
a self-addressed. stamped envelope
as only those of general interest Will
be answered in this column; others
will be answered through the mon.—-
Adar-es: “'init'rcd Stuart Gibbs.
\‘Vest 39th street. New York City.
l
a
a)
“’1“ you tell me just what is meant
by protein? Also, is the protein in
\‘(gctable foods just as'good as it is
in meat?-——l~l. L. A.
To tell you the complete story of
protein food would require a book on
physiological chemistry. 1 take if
that all you care to know is the prac-
tical value of protein in the diet. The
first thing to remember about pru-
tcin is that it is the only one of the
five food principles that suppll is
nitrogen. and nitrogen is absolutely
essential to life. Therefore protein
food is. relied upon for sustaining the
body in all growth and life processes.
The. great examples of protein foods
are mcnt. milk and eggs. As to your
second question. the protein in ani—
mni foods is quite different chemical-
ly from vegetable proteins. For quick
digestion and assimilation there is no
doubt that the former supply more
nearly the needs of a body that is do-
ianding quick and perfect. up-
building. Don‘t misunderstand this:
our good old friend Mixed Diet is
just as important as ever; the. quick
building up best supplied by animal
proteins is only part of the story. the
other part being taken care of by
fruits and vegetables. But our lmme-
dime subject in hand is this om- type
of food. the protein group. and it is
this group alone that we. are dis-
cussing,
\\'oul<i you kindly give me the cor-
rect diet for my boy? He'll be five in
September. At present we seem to
be. having trouble with him because
of indigestion. He had flu when six
WPi'kS old and we have thought this
weak digestion might come as a re-
sult. as I had flu when nursing him.
-—-Mrs. T. Tl.
The child should Weigh about
381-: pounds and measure about
48 1—2 inches As to diet I can give
only suggestions for perfectly normal
conditions as any change from nor-
mal health must be watched by a
physician. Here. is a diet plan:
Breakfast
Main Dish—Poached egg 6r
scrambled egg with minced bacon
(small slice) or bacon alone dr Cu:-
dled egg.
Cereal—Farina (3 tablespoons) or
rolled cats or flaked cereal (other
days omit).
Bread—Toast. 1 slice with 2-3 pm.
of butter. ‘ ’
Beverage—Milk. l _ glass.
Dinner
Main Dish—Lamb chop or portion
of chicken or roast lamb. 1 slice. or
beef cake. broiled.
Vegetable — Chopped spinach. 2
tablespoons. or puree of corn or
string beans or cauliflower. Any of
above to be accompanied by 2 table«
spoons of potatoes. mashed or baked.
Bread—2 with 2-3 pat of
butter.
Beverage—Milk. 1 glass.
Dessert — J unket ctr custard.
tablespoons.
slices.
9
Sum
Main Dish—Poached egg or
creamed carrots (2 tablespoons) or
summer squash or creamed aspaiao
gus tips (9) or baked potato or
stewed tomatoes with rice (1 heap-
ing tablespoon).
Bread—2 slices. with butter.
Beverage—Jilin 1 cup. .
Dessert—Gelatin or prune whip or
floating island or sliced peaches or
baked apple. ‘ ‘ ‘
Recipe for moo Ira-aka
sous- grated potato - a;
2 can
1-: teaspoon salt
1 tablespoon flour
row was of pepper
Tbspolatao should be peeladf
kept. Vh"?m’ wept 'm .
ems and grated in tam-gallon.
A previous issue of Our Family
Food gave the first instalment of a
table showing how to use prepared
pectin in preserving and Jelly mak-
ing. In this issue we give the sec-
ond part of the table. showing how
to make Jelly of both fresh and can-
More About Prepared Pectin
Letters have literally poured in
asking for more information on this
timesaving help in Jelly making. and
if any other readers wish this nme
information we shall be glad to for-
Ward same on receipt of a self—sdf
ned fruit Juices.
dressed stamped envelope.
Fruit.
. . Time to and Time to
Fresh Fruit Jams Fruit “’ater C°°k Juice Sugar Boil ”9"“
Crab-Apple ...... 4—51b Until Soft 4c. 7 i-2c. 1min. 1-2c
Crab-Apple, 2nd Ex- 10min. 4e. 7 l-Zc. lmin. l-Zc
traction ........ o _o
Quince ...... . ..... 2 1-:Ib 4c. 15min. 4c. 7 1-;c' 1min. l :c
Quince and Cranbury 4°' 7 1-.c. 1min. 1-..c
Apple ............. 4-3“) Unt " Soft 4e. 6e. 1min. l-Zc
Currant .......... 3e. 5 14¢. lmin. 1c
Currant and Rasp- 8c. 5 l-ic. lmin. 10
berry ....... '. . . 3c. 5 i-ie. lmin. 1c
Grape ........... . 1c. 1 3-4c. 1min l-3c
Strawberry 1 . . . . . . lqt. . lc. 1 3-4c.‘ lmin. l-3c
girawbberry 11 lat. 146- 1c. 1 3-ic. lmin. 1-3.:
asp erry. Black-
berry or Logan~ Fruit
berry ...... . . . . _ Time to and Time to
Bottled Fruit Juice Fruit “'ater Cook Juice sugar Boil Pectin
Grape ........... . . to. Sc. lmin. 1c.
Loganberry ....... 4c. 5c. lmin. 1c
Jellies “Without Fruit
Pectin ............ 3-40. 1 14¢. 1-2min. Vl-ic
“ Manic Flavor 340- 9 dps. 1 1-2c. i-2min. 1-4c
“ Orange Flavor 340. 1t. 1 1-2c. l-2min. 1-40
" Lemon Flnvor 340- 3—“. 1 1-2c. 1-2min. 1-4c
Fresh Mint . . . . . . . l-zcup
leaves 1 1-40. 2t. lmin. l-2c
Rhubarb ........ 2c. 18- 1e. 2e. lmin. l-3c
Winter Fruit Jellies
Orange . . ........ idea So. ' Ge. 1 -2min. 10
Grapefruit ....... 3-4 3e. 6e. 1-2mm. 1c
Orange and Lemon . loo-2!. so. So. l-Zmin. lc
Cranberry ........ lqt. 2c. 5 min. 2c. 2c. 1-:min. l-Izc
Canned Fruit Jellies .
Canned Raspberry . . iv. 1 3-4e. lmin. l-3c
Canned Strawberry. . 1v. 1 3-40.. lmin. l-Bc
Canned ADPlPOt - - lc. 1 3—4c. lmin. l-3c
Canned t‘herry - - - - tr. 1 3-412. lmin. l-3c
Other Ji’mf‘!‘ in. l 3—4c. 1min. l~3c
(‘anned Blueberry .. lc. 1 l-ic. lmin. l-lc
Spiced ........... . _
Jelly in layers ......
Current and Mint . . .
tionnerves '
Jr‘. l-Zmln. l-ic
Fresh Rhubarb . . . . 21b
Dried Fruit ....... . l-ilb 1c. 15-1sc. ec' amm‘ 1°
Mnrmaisdea l l-ic. 3c, 8min. 1c
Orange and Grape- 20min. 4e. 7e. 8min. 1-2c
fruit. ............ 20-26 lc. 4c. 7c. 3min. 1-2c
Orange and Lemon.
To Until
Kumquat ......... lqt. Cover Soft to. Sc. 3min. 1-2c
Leaves of blossoms
-. If you but eat one
APPLE SONG
By WINIPRBD STUART GIBBS
food Specialist
Out in the orchard in the Spring
There is apple snow over everything,
all plnky white,
Now. in September's golden glow
There's another kind of apple snow:
Made by mothers so kind and good
For little children's daily food.
This apple food is made with egg
And apple sauce. Just taste. I beg.
You‘ll find it good for blood and muscle.
For apples help keep the doctor away
every day!
THE CHILDREN’S CORNER
Six Songs of Fruit
Tumble and float in the air-shine bright:
So you can romp and scamper 3nd tussle:
Loin Veal Chops
Round Steak . . .
Veal Cutlets . . . .
Lamb Fores
VealRoast
Roasting Chickens
Schultie’s Sanitary Mark
Washington Street and Railroad Avenue. 50. Nos-wak-
39 and 43 Hair Street, Norwalk. -
Westport Georgetown. Darlen Stamford Black Rock m
CORSETS, GIRDLES, BRASSIERES AND 7 .
CORSELE'I'I‘ES ~
It you are slight built and young you are sure to get an easy
fit in a girdle \‘ON'I. t'hsp around or worsen-tie, and we assume you
Just as good .s fit if your figure is quite the mtrary.
“'0? fit corsets and specialise on used“! fitting.
“'1! have XEMO “'OSDERIJPI‘ for relaxed abdominal “o
eles and dropped stomach. FERRIS SHSSIBLE ml"! and N'-
‘MO SELF REDUCING to lessen abdominal and hip esp-slal—
MATERNITY CORSLTS. both back and front laced, in m'
and light weights. .
P. N. PRACTICAL FRONT in sizes 23 to 38.
New models in Binner. R. & 6.. C—B. Royal “‘orcester and Q0
well-known flossnrd.
Elastic Girdles in many widths and makes
Brassieres in Boy<hform. (losqrtl. Nome. Cinderella and SB”!
J. I. MALLETTE _
88 WASHINGTON 81'. SOUTH NOBWALK
C. D. CHARNOK
19 Railroad Avenue South Norwalk, Conn.
SOUP IS EXCELLENT
for growing children. became
it is meat in the best form
possible for them. We have
the best cuts of soup meat
and give you a good marrow
l'unno
“meaty" in flavor. But. not
only our cuts of soup meat
but all our other cuts are tho
choicest to be had.
'.
qI..l)’11’(;31.i:".S. ICE (BREAK. DELICIOUS 030(30le
CONFECTIONS OF ALL KINDS.
THOMAS’
(Two Stores)
24 SO. MAIN .‘y
26 WALL ST.
Noun—These recipes have been
m by an expert. Any reader
of “Our Family Food” who is inter-
ested to Mt‘é rug-um tutor-nation
calming these W“ breads
may send a scll-addreuod‘ Stamped
to thirty-five minutes in a hot oven.
Gallant Pile
. PATTIES
Wham aslongasdleualalcompacts
offacepowder androues lnaiargehighly
bufl'cd gold box with mirror andpuff.‘ All
popularshada.
Irresistibly fiiffenst! ‘
Free Delivery, .__,,..;-
‘ A. F. Beckmanii o 60.. inc.
Mites-oi
7 W m -7-
L
rumou- R’.‘ ,
‘ French and Danish Past
- «sis».
Wwwrrmmuuie‘fig
scan
envisions—4". 8. G. ,
breakfast. some of us [who
per.
or evening.
Although our Southern cousins
still serve appealing hot breads for
vc to
catch trains in the morning reserve
the tempting mum corn bread
and Donovers for luncheon or .suv-
In any event. breads made
from the following recipes will be
welcome. be the meal morning. noon
Mix the dry ingredients: beat the
egg till very light; add the milk to
the dry ingredients slowly. beat: in
the eggs and continue beau“ for
three minutes. Turn the 'batter into
well-greased warns mono pass and
bake in a moderate oven for half
auteur. Bthesaateofryebeuked
baifaplatetryenealsnaybesub-
fluted for the gsalnm.
00“li
Afleosu‘ldhw * ..
mmmuwnumuss .
to make it rich and 3‘
Norwalk Chronicler