The Bamberg herald. (Bamberg, S.C.) 1891-1972, July 28, 1904, Image 6
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i DINNER 1
i
* *
A Function in Which Relij
Quaint Home Customs
Features?*Lasts i
Dainty Servic
the Menu?
u -
[XXER with the Japanese
__ lisa function which comft
I 1 a bines with nutriment a
Jv thousand suggestions of j
their religious belief and j
their quaint home customs.
The service in itself, says the Washington
Star, is a source of wonder to
every Occidental who is the recipient
of Japanese hospitality. The meal
lasts for several hours, during which
hosts and guests kneel or squat on
cushions placed at intervals on the
floor. Neither forks nor spoons are
provided, but chop sticks, which require
deft handling, convey the food
to the mouth.
Instead of the tablespoon common to
American service, spatualas made from
wood are used to serve the rice, the
one dish that is passed around. Though
Japan is famed for her cooking, lacquer
bowls of innumerable styles and
sizes are used instead of dishes. Guests
are always provided with chop sticks
of white wood so made that the handle
can be pulled apart, which proves that
the sticks have never been used. At
the conclusion of the meal they are all
destroyed, a proof of Japanese cleanliness.
For state dinners chop sticks of
h ivory are used.
Meat plays small part in the Japanese
menu, pork and chicken being common
and beef being used but rarely.
Fish and rice are the staples, the former
being served with every dish at
simple home dinners and passed as the
r ( last course of a formal dinner.
Preliminary course served with
; "sake," an alcoholic liquor prepared
from rice, all the dishes being served
simultaneously.
Suimono?A kind of bean-curd soup.
Kuehi-tori?A relish, such as an omelette
or chestnuts boiled soft and
sweet; or kamaboko, which is fish
pounded and then rolled into little balls
and baked.
Snshimi?Minced raw fish: very often I
fish like skeepshead is used.
Haclii?Zakana?A tine, large fish,
either boiled with salt or boiled with
$ Shoyu.
Umani?Bits of fish or sometimes
- . fowl, boiled with lotus roots or pota|
toes in Shoyu and with "mii-in," a sort
of sweet liquor.
Su-no-mono? Sea-ears, sea slugs or
lobsters served with vinegar.
Chawan-mushi ? A thick, custardy
soup, with slices of mushroom, bamboo
shoots or chicken boiled in the
soup.
Zembu?First course; all the dishes
served at once.
!Shisu?Soup.
O'Hira?Boiled fish.
Tsubo?Sea weed, or some other ap,
petizer, boiled in a small, deep bowl or
\ cup.
Namasu?Raw fish cut in slices aud
served with vinegar and cold stewed
vegetables.
Ayemono?A sort of salad made with
bean sauce or pounded sesamum seeds.
Yakizakana?A sort of broiled fish.
Kono-mono?Pickled vegetables, such
as egg plant, cabbage" leaves or radishes.
Ni-no-zen?Second and final course.
Soup, raw fish arid rice.
The Recipes given below are typical,
and are important features of the Japanese
daily meals,.as well as formal
dinners.
Raw Fish?Notwithstanding its startling
title, this is hgld to be an exceedingly
delicate dish, and no more objeci
tionable than raw oysters. Various
sorts of fish are used for the purpose.
Sheepshead is preferred by the Japanese
living in this country, but the favorite
fish at home are the tai and the
if katsuwo, the former being chosen for
festive occasions on account of its
name, which is the last syllable of the
' * word me-de-tai, meaning ''congratulatory."
The fish must be absolutely
fresh, handled as little as possible, aua
prepared immediately before serving.
After it has been scaled and cleaned it
is cut from the tail to the head with a
sharp knife as close to the bone as possible,
first on one side, then on the
other, separating the flesh from the
bones. Then remove the skin, trim off
the flabby ends and cut into thin
slices. Place these on a dish, overlapping
one another, and garnish with
sprigs of parsley and strips of white
turnips. Before eating the slices are
dipped lightly in soy, seasoned with
grated horseradish or ginger. ,
Chawan-muslii?This famous dish of
the Japanese can be prepared in America.
the various ingredients being offered
for sale by certain dealers who
cater to Japanese traue. me iounuation
is the white meat of chicken,
served with delicate bamboo sprouts,
ginnan nuts and mitsuta, the last a
green vegetable for which spinach can
be substituted. The chicken is cut into
slices and cooked in boiling salted
water until tender. The nuts are
roasted and shelled, When ready to
serve a few slices of chicken are arranged
in each individual bowl with a
few mushrooms, a few bamboo sprouts,
a few of the nuts over the top, and a
small buncli of the mitsuta covering
all. There should be ready cold stock,
to which add raw eggs in the proportion
of two eggs to each three cupfuls
of stock. Beat lightly, pour into the
bowls and steam for fifteen minutes,
when the dish will take the consistency
of a thick custard. The bamboo
sprouts are usually purchased canned
and ready for use. When mushrooms
alone are used they must Ije 'cooked beife
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n japanT
jion
and
i Are Important
or Several Hours*e
and Little Meat in
-Some Typical Receipts.
fore adding to tlie chicken, hut the
canned ones are ready for use.
Lobster Soup ? The foundation of
nearly all Japanese soups is the dry
bonito fish, known as katsuobnshi,
which is hung in the air and exposed
until every particle of moisture has
evaporater and it becomes almost as
hard as stone. It is considered extremely
nutritious, and is sold in sticks
by dealers in Japanese supplies. To
make the stock, one-half pound of the.
katsuobnshi is scraped very fine with
a sharp knife or chisel, and added to
two quarts of water, after which it is
boiied slowly tor an hour, when it is
seasoned with salt, pepper and soy and
strained.
The lobster is killed, by cutting the
joints where the tail and body come
together, when the meat i removed
from the shell and made into little
balls. To do this, wash it lino and
press through a sieve. ?"o one lobster
of medium size add the *** bite of one
egg and a "ittle salt. Make into small
bails, dri>\> tfeom into the stock and let
boil for a few minutes. In Japan soup
is served in dainty lacquer bowls, in
each of which have been arianged a
few slices of mushrooms, or young
bamboo sprouts and a few leaves of
spinach previously boiled. The soup
is dipped directly from the bowl.
Boiled Lily Bulbs Lily bulbs are a
favorite vegetable with the Japanese,
and are simpL prepared by boiling
in mirln or sweet sake, the native wine
distilled from rice. The bulbs ^are
placed in a saucepan with the root side
up. nearly covered with wine, and
toiled, until tender, ior auout twenty
minutes.
Chrysanthemum Salad?Flower salads
are held as great delicacies with
is a favorite. To prepare it the petals
are separated, boiled for just a few
minutes, drained, dried and cooled,
and served with a dressing made of
vinegar, sugar and chopped red Chile
peppers. Oil is not used in Japan,
Plain Boiied Rico?Every rice eating
community has its own methods of
boiling rice. The Japanese wash the
rice thoroughly in several waters,
then carefully drain, and to each cupful
allow one of cold water. It is
then placed in a saucepan, covered
tightly and set over a brisk nre to
boi? quickly. Tin.: rapid boiling is
kept up until most >f the water is absorbed.
the cover being kept on and
the water allowed to run over the
sides, after which the saucepan is
moved to the back of the stove and
the rice allowed to cook slowly until
perfectly dry. During the entire process
the rice must be neither stirred,
shaken nor tossed, but allowed to
cook undisturbed, so that each grain
will be perfect.
Father Time in Korea.
The calculation of the Korean year
is said to begin about the latter end of
January, about a month later than our I
own. The moons of the calendar are !
made alternately long months of thirty )
days and short ones of twenty-nine. |
The first is a long mouth, called a ;
"great moon;" the second a short
moon, the third a "great moon" again,
and so on.
The moons are divided into three
parts of ten days each, instead of into
four weeks, as with us. The day is divided
into twelve hours, each one of
which is twice as-long as one of our
own. The Korean day begins at midnight.
In calculating age, Koreans take
small account of any fraction of a
year. The moment a Korean baby is
born he is said to be one year old, and
one year old he remains until the coming
of the next New Year's Day, when
he is suddenly advanced to be two
years old, just as all his compatriots
are pronounced a year older, no matter
how near the close of the expiring year
they may have been born.
As may be believed, time is not of
much value to a community which
reckons on such a system. The means
of calculating age of individuals savors
of "Alice in Wonderland."
Anv>rican travelers conclude it is
safe to deduct a year and six months
from the given age of a Korean to find
out how old he really is.
The Jury'# Verdict.
An English coroner had directed the
jury in a suicide case to find a verdict
of felo de se. "Well, chaps,'' said the
foreman of the jury, when they had retired
to consider the verdict, "it appears
to me that this 'ere chap shot
'isself with a gun after shoo.in' another
chap with a gun, but Dr. .Tones,
the Coroner, who we all know and
highly respect, 'e says that this 'ere
J chap fell in the sea. Well, it ain't
for the likes of us to go arguin' the
point wiui the doctor, for 'e knows
more about it than we do. So, I suppose
we find a verdict of found
drowned"?and they did?Progress.
Proved to He Correct.
The late Channing Clapp, of Boston,
was for some years after the Civil
War a cotton planter in the South.
Mr. Clapp had on his plantation a
little boy in buttons called Sam.
Sam one afternoon pointed to a bottle
on his master's bureau and said:
"Mars Channing. am dat hair oil?''
"Mercy, no, Sam, that's glue,'' said
Mr. Clapp.
"I guess dass why I can't git mall
cap off." said Sam. thoughtfully.
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In the Pu
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GENERA
(The Japanese Officer ]
Operations Aroui
1 i
nk< I
SPRING HATIKBS 1U mi vx |
Device Which Will Prevent Many Elevator
Accidents.
A now life-saving device, designed
to prevent serious injury to one unfortunate
enough to fall down ah elevator
shaft, has been made by Joseph
(J. Branch, Inspector of Boilers and
Elevators, and is shown herewith. It
consists of a woven wire net covering
the full opening of the well and supported
just above the bottom by stout
arms. The whole is supported in an
outstretched position under normal
circumstances by a pair of springs.
When the falling body strikes the
net the fall is broken by the combined
action of it and the springs. It will
give and sag to a position indicated,
:he arms themselves closing up scis nM-Hi.-a
nc w shnn'n nnd beincr re
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sisted in this movement by the compression
of springs. The pipes are
SPRING MATTRESS TO FALL ON.
free to move endwise through proper
openings made in the upper ends of
the strut arms, permitting them to
close in and break the force of the
fall.
THE MAN WHO t
PANAMA
H : ? jAgf
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XZ%%'' "?* >*%$*** Ai X-..-..-.
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JOHN F. 1
So has been appointed Chief Engineer <
. has been General Manager o
blic Eye.
L OKU.
Most Prominent in the
id Port Arthur)
Making Flench Knots.
"I did not see 'your daughter in tlie
coaching parade, Mr. Gates."
"No. She has been captured by the
latest fad?making French knots. You
HIGH=GRADE ANGUS
BUTCHER
?>mmwt
Live weight, 1330 lbs.; dressed weig
40 lbs., worth 4c. per lb. (2) Chuck, 21
1214c. (4) Porterhouse steak. 103 lbs., 1:
Rump, 36 lbs., 3c. (7) Round. 183 lbs., 1
52 lbs., 4c. (10) Ribs, plate, 138 lbs., 5c
know, she was a pupil of Madame
Buchanan, of the Champs Elysees, and
is quite proud of her needlework.
Every young woman these days must
have at least one hand-made dress,
that is, a dress made oy her own hand.
Eloise spends four hours a day ornamenting
her latest creation with
French knots. Last night she informed
me that she had made already over
1200, and expects to make 800 more.
The knots look, like little hummocks
of thread, and are built right in the
cioin.
Several Silesian* villages have been
visited by a plague of adders. In
Frendenthal alone 452 snakes have
been killed.
VILL BUILD THE
CANAL.
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pg?: <* :'^:^
V ALL ACE,
)f the Panama Canal. Mr. Wallace
f the Illinois Central RailreatL
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BARBARIC SPLENDOR;
Tcndencj Noticed In the Latest r rod notions
of the Jeweler,
Ornaments sucli as gliste:: on the * s
bosom of Indian princesses are now
chosen for the adornment of Western
maidens. Barbaric splendor is the object
toward the attainmen. of which
the jeweler applies his art. - {
Precious stones of t richest and
?ost brilliant colorings are used to
fashion corsage ornaments. These consist
of silver chains, tarnished as /?
though by age. Here and there they
are studded with flowers wrought in
silver and fashioned in relief, some of
these flowers measuring more than an
inch across. Penda.it from the chains #
are glistening stones, pale green, pink,
crimson, transparent, blue,, faintly
tinted wi a lavender, some .very large,
indeed, perhaps an inch and a half
across. These beautiful pendants are
not necessarily formal in shape, though
some are cut in ovals, circles and
hearts. All have facets, which cause
them to shine brilliantly in artificial t
light.
Of all the precious and semi precious
stones.used in this way by Lie art jeweler,
perhaps tne pale, trans.Iuceut
gfeen of aquamarine is most attractive.
It suggests to the mind's eye the cool *
depths of old ocean. . <
The gleaming yellow topaz is also
very showy set in tWs way. Without
any backing, sinqdy held in place by
a silver band, it has a limpid beauty
which otherwise one could not appre- ^
ciate. * J
The lapis-Iazull is" one of the uncom-.
mon stones thus employed, and its
rich dark blue, opaque and veined ?with
red and white, makes it very popular.
I ^
TARGET SHOOTING OH
THE OWING TABLE '
Figure 1 shows the target cut out of
c-igar bor wood- A circular piece Is
first cut about one inch in diameter,
and eight small round pieces of card/%f
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board with Lire numbers 1 to 8 ca tliem
are mounted ou toothpicks and
grouped around it at even distances;
the other ends of the toothpicks are
then inserted in the Sides of the circular
piece of wood. The target itself
is fastened to a ; stick of wood about
eight inches long, fastened to- a stand,
as shown in the picture. The gun
consists of a paper tube, which *s
made by winding cardboard well covered
with glue, around ilie stem of a
leadpencil. When it is dry, a piece
about five inches long is cat off. One
and three-quarter inches from one end,
we make an incision about two inches
long, cutting down to about one-half
'S * r L
i STEER, SHOWING
,'S CUTS.
lit, 1046 Jbs. Retail prices: (1) Keck,
T 1V.O Tn (0\ Primo nf rih 117 Ihs?
I I UO.t ftU JL iiUiV V* ,
Sc. (5) Sirloin steak, S7 lbs., 15c. (G)
10c. (S) Sbank, 30 lbs., 2c. (9) Flail k,
. (11) Shin, 23 lbs., 3c.
of the thickness of the tube (see Figure
2).
Figure 2 shows how a piece of whalebone
about six inches long is inserted,
acting as the propelling power of the
gun. You shoot with a wooden peg
about one and a half inches long,
fitting loosely into the barrel of the
gun; to give it more weight ^nd
strength, we insert a carpet tack.
To shoot, hold the gun with the
right hand, pulling the whaleboue back
with the index finger, and insertingthe
peg; as soon as the index finger
releases the whalebone, it springs forward
and forces the peg out. To aim
well, hold the tube in such a way
that the whalebone spring points downward.
GUTS OUT TJIE PINEAPPLE EYE.
The preparation of a pineapple is a
long and tedious operation because of
41 ~1? -? tVin nnH fnr
ine size aim &uupc uj. mc uun, ?
the reason that the fruit is rather hard
to cut. After it has been pared it
must be carefully gone over and the
eyes cut out.' These tough portions
being allowed to remain, interfere
largely with the enjoyment of eating
the fruit, whether it be in its natural
PINEAPPLE .EYE CLIP.
condition or cooked, .and .the economical
and quick removal of the eyes with
the ordinary means is impossible.
A pistol-like device with which this
is accomplshed with celerity and dispatch
is shown in the accompanying
cut. In use the pineapple is pared and
the band 01 the clip is placed under the
eye about one-half inch and then the
trigger is pulled, and in its descent it
completely cuts out the eye. The trigger,
being released, throws out the
bite. In this manner the eye is cut out
with great economy of the fruit as
compared with the usual method of
procedure.
During the last year 584 persons bitten
by dogs having hydrophobia were
treated by the Pasteur Institute in India.
There were only six failures to
immunize the patients. Six other
cases came after the disease had developed.
The most expensive chair in the
world belongs to the Pope. It is of
solid silver and cost $90,000. . .
The changeful tints of the opal shovy
to advantage in these ornaments. Other
stones are used are jade, green, as >
jealousy; green, red yellow and white V.
corneliaus, amethyst, malachite aud
emerald matrix and pure white crystal.
It is difficult, after all, to say
which of these is handsomest, though ? <;
for delicate coloring the amethyst is '
conspicuous. *
WORDS OF WISDOM.
"" "
}Iost boys need licking, and all need
loving.
God never reveals what man can
discover. j*
A stolen sermon is bound to please
the wicked.
Many things are good until they become
gods: .;r- . * 13
i S
One Father of all must mean one
family for all.
A man is never too poor to send a n :
prayer dispatch. *
God is the refuge of His saints, but
not of their sins.
Adversity is God calling us to give r.
up our perversity. . >Seeds
of sin must be judged by their
sheaves of sorrow.
Men seldom seek to dissect a religion
until it is dead.
Its meed of salvation is the secret
of the world's sadness.
* \
Your.attiude with men depends on - ,r
your attitude with God.
.
,4
Offensive Militarism.
The minor persecutions to which
militarism can descend in Austria are
illustrated by an order just issued by ^
the commander of the garrison of
WIsner Neustadt prohibiting the officers
under him from frequenting the
court cf the former Grand Duke of *
? ? * - ^ * - s? il. t
Farma, wnose estate is m me uuuio
on the ground that their honor as sol*
diers would suffer from association,
with an officer who had been dismissed
from the army. This refers to Count
Ledochewski, who was a captain on '
the Austrian headquarters staff, and
?Jiomlcnail hand ilea ha PoftKad tft
? U9 UIOLUICOCU wcvauug uv ?fight
a duel, declaring it to be repugnant
to his feelings as a Christiau to
do so. He had afterward become a 1 <
member of the suite of the former
Grand Duke, and tin officers often met
him at shooting and hunting parties
given by the Grand Duk---London.
Globe.
Large Engines.
An idea of the dimensions of a mod- /.
era engine can be gained from the
figures which, represent the largest *
and lpost powefrul one the Baldwin,
Company ever built. The total weight
was 267,800 pounds, and the weight on ,
the drivers was 237,800 pounds. The
diameter of the boiler was 78 3-4
inches and it contained 463 ubes, 2 1-4
inches in diameter and nineteen feet
in length. The fire box was 108 inches
long and seventy-eight inches wide,
with a heating surface of 210.3 square
feet. The heating surface of the ; !>es
---- -o--A- ~ ? -J
WAS OlOO.O ijljUUlC iei'i, ituu ui mc un*
brick tubes 23.9, making a total of
5390 square jieet. The gauge of this ^
engine was "four feet eight and a haif #
inches, the cylinders were 19x32x32
inches, and the drivers slxty-seren
inches.
Soporific Senate. c
One afternoon during a tedious debate
on the Panama Canal Senator *
Penrose and a colleague repaired to
the Senate lunch room. When the
other Senator had given th order he
asked Mr. Penrose whether he would ^
?n fftl? rtnffoo I
V.(liC AVI wuvv.
"Coffee!" exclaimed the Pennsylvania
Senator, indignantly. "Why, if
I took coffee I shouldn't be able t? get
a wink of sleep all through the weary
afternoon."
Irish Needlework in Demand, T
Ireland is having its inning this
year, for all the French dressmakers
are using what is called "broderie
anglaise," or Irish needlework. Whole
gown6 are made of it, sleeves and
bodices trimmed wit', it, and it will r
appear in all the freshest and most
springlike dresses.?London Graphic..
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