The Lucknow Sentinel, 1936-02-06, Page 6By Mair Ml Morgan
s Woman s3 World
The next time you have your. w.o-
.men friends in, writes. Jessie Marie
De Both, in the Montreal Star, or
the-card .club or the church" circle or
the liadies’ Aid is Having. tea or a
• ’luncheon, just coax or lure them in-
tq a; cake-guessing epntest and I’ll,;
guarantee you and them more fun
■ and surprises than you could dream
were possible in such! a familiar sub-
" 'ject As"cake'.-' ■
Every woman' prides herself on-
knowing a lot about cake, and/that’s
where the fun begins on the guess-,
ing contest. To give you a hint about
•'this guessing game, just pick up your
m' cook, book and run through the in-
dex of names. I Next,. ask-yourself'
what' kind' of people or persons would
you, Serve this -cake to, . that' cake,
the other , cake? For example, what
kind Of cake would you serve toj a
' gardener.? To a football player? To
'•*A-inischief maker? To a fat person?
To a baby? '
,.. You should, ./have enough pencils
and paper available so that each wo
man can write down, her answers to
the list Of questions I. am giving you
for the cake game. YOu must set a
definite time, say 20 minutes, at the
.end of which all papers are picked
up by ..you, as hostess, and you read
the..papers aloud; or better still, have
... each woman readeher first question
in’ iairri, and then wheri all the an-
swers to the first question have been
read aloud, you read the right an-
."'.'gwer1. It is screamingly funny to hear
some, of the . guesses that will be
made, and' hOw widely some womeri;
differ in their ideas of what kind of
cake.is called for by the question.
- -As-“a“r.ewardforthe-winner rthere -
might be a special cake, and as a
consolation prize for the worst gues-
| aer -there ‘ might be a cup cake or
some .other small item like a cookie.
Here are the puzzlers: .
n' ■ Questions
1. What is the happiest cake?
; 2. What is the fat woman’s _cake ?
What is the’ old maid’s cake ? !
4. What cake has a royal title?
5. What cake is full of pep?
6. What is the small boy’s fav
orite?
7. What is the haby’s cake?
- 8. I What is the football palyer’s
■ caker
9.
10;
, 11.
12.
.13.
use?"’
14:
15,
—best^
16.
17. What
/least?
_ _ j±^^ZqW'h'1at/.i s~:the-misehief—makei/s..
cake? '•
19. What cake is the most expem
•ive? .
20. What is the Christmas]cake?
Answers ‘ \
I/' Birthday. •
2. Feather.
3. . Priscilla. . •. '.
4. Prince of 'Walfes.
5. Ginger Cake.
6.. Johnny. .
'7?"' Angel. .■ ■ r '
8‘. Drop “kick.”
9. Poor Man’s Raisin Cake.
10. —Sunshine. .
11. Pound. .'
. 12. SpOhge. .
13. Hoe Cake.
14.. Egg.
15.5 Nut. • • '
16.
17. Cup.
ifc. r •
19.- Gold.,
salt, % cup butter, 2 cups sugar, 4
eggs, 1 cup milk, % teaspoo'? vanilla,
}<> teaspoon almond-extract.
Method: Snt flour, ..baking powder
and salt*. Cream butter and . sugar
and add bea„te.n eggs (do not separ
ate-them). Add flour and milk alter
nately, beating until • smooth. ■'Add
flavorings.'’Bake in 2 -nine-inch lay
er^ about .35' minutes, in moderately
hot oven (350 deg. iS) -Cover with
boiled' frosting^^ with" a
Butterscotch Pudding.
Devil’s Food Cake
When Lights Failed New York
What cake "never pays its way?
What is the brightest cake? *
What cake- weighs the most?
What cake weighs the least?
What cake does the gardenercake does the gardener
What is the hen’s cake?.
What cake do squirrels like
What is the variety cake?"
cake measures the
Marble. '.
Devil’s Food.
20. Fruit.
Feather Cake
2 cups pastry flour, 3 1-3 ...
spoons baking powder, % teaspoon
tea-
✓
Devil’s Food Cake
% cup butter, 1 ,3-4 cup sugar, 2
egg yolks, 2 squares unsweetened
chocolate, 2 cups flour, . 1 teaspoon
baking powder, teaspoon soda,.
teaspoon salt,, cup sour milk,
cup boiling water, 2 egg whites. .
Method: Cream butter and sugar,
and beaten egg yolks . and melted
Chocolate. • Sift dry ingredients three
times and add'alternately with sour'
milk and' water to the .creamed mix
ture. Bake-in 2 layers, in moderate
ov.en (350 deg. F.) 25 to 30 min-,
utes. Cover with, fudge frosting.
Ginger Cake
cup < butter, % ■ cup sugar, 2
eggs, 1 cup molasses, 2% cups flour,
1 teaspoon cinnamon, 2 teaspoons
ginger, 1 cup hot' Water, 2 teaspoons
soda, 2- tablespoons warm water.
Method: Cream butter and sugar,
beat in eggs, one at ,a„ time, beat in
molasses. Sift- flour and spices and
add alternately with the hot water.
Mix kod'a with the warm water, turn
batter, into buttered pan and' bake in
moderate oven (350 deg. F.) 2Q to 25
"minutes’;—'------ ----- --- --------------------
CREAM SOUP
„ _ One of the supposedly complicated
processes of housekeeping is making
cream of tomato soup. Cream of to
mato soup is no harder to make than
a piece of toast if you , know how.
Don’t „add soda. It’s almost impos
sible to add it in small enough am
ount to small quantities of soup not
to ruin the flavor entirely.
The following rule is. carefully
worked but and produces a delicious
ly. smooth cream soup. The method
is quite as imp-brtant as the propor
tions.
Cream Of Tomato Soup
. Two cups canned tomatoes, 1 small
onion, 2 teaspoons sugar, 1 teaspoon
salt, celery tops, 3 tablespoons but
ter, 2 tablespoons flour, 2 cups milk,
J4 teaspoon pepper, ,1 . tablespoon
minced parsley, 8 peppercorns.
Melt one- tablespoon gutter. and add
onion, peeled and sliced. Cook over a
low fire for' five minutes. Add to
matoes,- sugar, salt, celery tops and
peppercorns. Cover paii and simmer
-fifteen—minutes. ... JRiib_ through' a
sieve. In another pan melt remaining
butter and stir in flour. Cook and
stir until..b.ubbly.... Slowly La*dd™millrr
stirring constantly./Season witlrsatt’
and pepper and bring to the boiling
point. Boil on(e minute, stirring con
stantly. Take the sauce from the- fire
and add the sifted tomato pulp Tyhich
has been kept hot while the thin
white sauce, was being made. Be sure
to. fidd the tomato puree to the
..sau£e, NOT -the sauce tb the puree.
AJd ,parsley and serve at once. This
soup will separate or curdle if- allow
ed to stand or if re-heated.- -
Apple up-side-down cake is a good
dessert” to serve when you have
cream of tomato soup and a green
s^lad for luncheon.
Apple Up Side-Down Cake ,
Four tablespoons butter,.. 1 cup
brown sugar, 3 or 4 appl'bs, % cup
seedless raisins, 3-4 „ cup grated
cheese,- U cup shortening,
granulated sugar, 1 egg>
milk, 2". cups <
spoons baking powder, J,4
salt,, 1 teaspoon cinnamon,
spoon vanilla.
Wash raisins and cover with boil
ing water. Let stand five minutes,
and .d^ain. Melt butter, in frying p£n
and sprinkle evenly with ’ browfl su
gar.- ' Add apples pared and thinly
Upper Manhattan and the Bronx, New York City, were plunged into darkness and subway trains
were stalled when power plant blast and fire paralyzed half the city's electrical system. Pictured is
scene in subway station,. , I , '
t ■ ' \ ' . ■ ' ' ' .. ; ■
kettle of hot fat and fried a golden
brown. The fat should be ’hot. enough
to. make them crisp and brown in six
ty seconds*. The croutons should be
stored in a wide-mouthed jar or cov
ered bowl until they are used. .
They are served in one of two
ways:' (1). Passed to each person im
mediately after -the soup is placed,
before him. The dish may be an oiS
binary vegetable dish or bowl with
a tablespoon in it, (2) If the soup is
• served from a'. tureen, English- fash
ion, at the table, the host • places one
or two tablespoons of croutons in the
dish before ladling in the soup.
Croutons are supposed to go into
the so.up and foym a pdrt of it? Crack-
‘ ■ L 1, 1 ' ~•
broken up and dropped in. The crou
tons are never- eaten with the
fingers, ' .
.. Toast sticks are- -also“ made ■ froim
stale bread. Instead of being cubed,
the bread is cut into . slices 'about
.three-quarters of an inch thick, and
these in ■■turn .are ■ cut into sticks,
tliree-quarters of an inch wide and
three to • six inches long; The sticks
are toasted in a hot oven—and- sens
ed, unbuffered, - like, trackers. They
may be piled up; log-cabin fashion.
Each person helps, himself and but
ters the stick or not, as preferred.
The toast sticks are not broken in-
to the soup, r.but are eaten from the
3-4 "cup
3r4 cup
cake fl oil fl, 2% tea
teaspoon
% tea-
sliced' and sprinkle; with1 raisins'.
Sprinkle .with, cheese and cover with
batter made, as follows: , ■
Soften shortening. Beat egg until
light, /beating in sugar, and’soften
ed Shortening. -Mix and sift flour,
salt, cinnamon and baking powder
and-add with milk and vanilla to first
I mixture. Beat, well and, pour' over
prepared apples.’Bake forty minutes
.in a moderate oven (350 degrees F.)
LEFT-OVERS SUPPER
What can you'do with left-over po
tatoes, ham., pork, peas or chicken?
Plenty! With a few pickles'and oth
er common foods from ■ emergency
shelf and refrigerator, dozens of de-
Iightful lift-over dishes may be pre-
pared. " Here are ’ two—delicious
enough to prove my claim:....■.* '
Mcal-In-One Salad,
1 cup boiled potatoes, diced. .
2 cups boiled ham ,or pork/diced.
cup peas.
2 pimienfoes, chopped.
% cup celery, diced. . -
2 sweet pickles,, finely diced,
% cup mayonnaise.
Toss ingredients together lightly.
Arrange bn crisp lettuce. Garnish
with additional mayonnaise and sweet
pickles, cut in quarters, lengthwise.
s Savory Chicken
2 iups cooked chicken.
1 cup .chicken gravy or broth.
' % cup sweet or homemade-style
pickleg, chopped. '
. 1 pimiento, chopped.
’ % teaspoon salt.
. Buttered Toast. , .
Combine in the top of a double
boiler, chicken, cut in small pieces,
gravy or broth,, sweet br homemade
style pickles, pimiento and salt. Cook
over boiling water 20 minutes or
.longer. If broth is used thicken mix-.
ture~with 1' tabresp6^n’df"'flbur' m'ix^
ed to .a paste with a little cold wat-
-er. Stir-untll thickened. -Serve on .hot’
’bnatteretH&oasfr —o-r? im-'patf-y'-'shells/
Serves 6. "
USES FOR STALE BREAD
Stale bread and rolls may se.rve-.in
delicious guise not only in the fam
iliar bread puddings, but as Accom
paniment for cream, soups. Melba
chips, croutons; and toast sticks ate
easily prepared, and are crisply de
licious .
■ The Melba chips are made from
stale, rolls sliced crosswise in very
thin slices. These are placed in a
shallow pan in a slow, oven to dry out
and brown.' The smaller the rolls the
more attractive "the chipfe.. The slices
before, drying should not be more
t;han an eighth of an inch in thick
ness, and with a sharp knife, this
may be lessened to paper thinness*
• Croutons are made from stale
bread. The bread must be firm of
texture and fine, stale .but not too
dry. The bread is sliced, about half
an inch in thickness, ’ and these are
cut into half-inch cubes with a very
sharp knife. The crusts, of course,
are removed. ' '■•- ,
. iThe cubes may be dipped in melt-,
ed butter and. browned in a mo-derath
oven, or they , may be dropped intq’a
fingersers, on the other hand,, are never
time, or whether the fish, of their
own accord! had. come to that place
at that particular time,, and only the
Lord knew it, we .are ndg^yoi-med
and we need not speculate.
“And they beckoned unto their
partners in the other boat, that they*
should come and help them.” Only
Simon had been told to put liuo the
deep in his own. boat. It is one of
the inimitable touches of tru.thfub
ness in the narrative that the in
stinct, of work prevail^ at first over
the sense that a miraculous power
had been exerted. “And they came,
and filled, both the boats, so that •
they began to sink,” A lesson' in
the need, of co-operation.
. “But Sitnon Peter, when ne saw
it, fell down at Jesus’ knees,-saying,
Depart from me; for I am. a sinful
man, O Lord.” - This." is the only
place in (his Gospel in' which Luke
gives Peter both his nanies,
“For he Was amazed, and .all that
were with him, at the draught of
the .fishes, whkhj.lhey.l.had ...taken.”
“And so were also. James and John,,
sons of Zebede'e, who were partners
with Simon.” Amazement was the
characteristic reaction of men who
witnessed the miracles and heard
the teaching, of the Lord Jesus
J’throughout, ’ the -''Gospe'ls, and ' of
great multitudes who Heard tne a-
■ postles preach, and beheld thehr mir
acles in the book of, Acts. “Abd
Jesus said Unto Simon, Fear not;
fr„bm henceforth thou .shalt- catch
nien.” Instead cif departing from/
Simon Peter, as TJeter had request-' '
edf him, the Lord drew nearer to him,*
and assured him that he, would not
• depart from him, rather, he would
strengthen him, and makg, him to be
what he longed to be.
“And when they had' brought(
their boats to land, they left -all,--and;
followed him.” It is better to come
in old age than to die Chfistless,
but it" is best to co'fffie~wheh all the ■
nets are full, when life is goJden,, ,
and the heart is ybung-
“And after these things he went, -
forth, and beheld a publican, named
Levi, sitting a| the place of toll, and n
said unto him, Follow me.” There ,
is hardly any question that~the man.
here designated as ,Levi, as to be
“identified—with-^the- -one—elsewhere-;/
called 'Matthew, the author of the
first Gospel being here a despised
I publican,. e ■ ' '
i . /And he forsook all and rose up
and"1 followed him,” (Of. verse 11).
The statei’nenVis—against .. the sup
position thatv, Matthew' returned to
his -business afterwards. - \ .
TEXT — Luke 5:1-11,
TEXT.—They left all,
him.—Luke 5:11.
' LESSON V._February 2.
JESUS ENLISTS HELPERS-
Luke 5.
PRINTED
27, 28.
GOLDEN
and followed
THE LESSON IN ITS SETTING
TIME.—/The summer and* fall of
A.D. 28. . ■ -
PLACE.—rThe fishing-scer.,? and
the call of Matthew, With the para-
-blesr-wh i c-h -f o 11 o w/. took—pl ace—o-a—the-
shore of the Sea of Galilee in and
--near/the’City of Ca-peimaum,_.as did
-«als o——the’—rheahng——o f —the—
The miracle of the healing of /he
Jepe.r took .place somewhere in GalL
lee.
“Now it came to puss, while the
multitude pressed upon him and
heard the word of God.”. Luke is
the- only one of the Gospel writer*
who Characterizes the subject of
phrist’s preaching as the word of
God (8:11, 21; 11:28)., “That.-he
Was standing by the lake .of Genne-
saret.” This is the only place in the
New Testament where the Sea of
Galilee, also called the Sea of Tiber
ias, is referred to as the lake of
Gennesaret. The name is perhaps
a corruption of the old Hebrew word
Kinnereth, which means a harp, and,
if one will look at an'outline of the
lake on a large map, one .will easily
s'ee the. appropriateness of such a
name. •
“And he saw two boats'standinc
by the lake: but .the fishermen had
gone out of. them, and‘were washing
their nets.’* The washing " of the
nets wa? preparatory to hanging
them . up dry.
“And he entered into one of the
boats, which was Simon's, and asked
linn to put out a n.tie iiu'm i-aiiu/’-
It is-'significant that the, record does]
not state that the .Lord asked for
the bpat. :“And.’ Ke sat down and
taught the multitudes out of ..the
boat.” He was truly the very Word'
of God, a teacher sent from God, and
he seized every opportunity ifl fuL1'
filling the divine commission which
had been given tO"'him.'
• “And" when he had left' speaking,
<the „said uhtcTSimon, Put'out into the'
deep, and let down your nets for a
draught.” We [.hesitate .to . "♦aunrh
.. .ou-t-linto—the- d cep vof—f ai-fb!Mn^o---khe-
deeps of God’s cate, . into. ..abs'dam'
■trus.fe^md.d.o^ui’i’enxler .to him.™pad-.
becomes shallow. ' ' '
“And Simon answered and -.said,
Master.” The original word here,
used by Luke is "different from any
other word employed by the other
Gospel writers translated in' our
Bibles as Master.' It literdlly means-
an" overseas or".superintendent,, .oc
curring .only in Luke and only in adj
dressing"Christ. (8:24, 45; 9:35, 49;
1-7: 13). “We toiled all night, and,
took nothing: but at.thy word I will
let doWn the nets.” There is no es
caping the tes-t. At a. certain mom-'
ent in our experience, often long
after we have become disciples,- the
Master comes on board the ship of
our life .and assumes (Supreme con
trol. There cannot be two' captains
in thq boat,, if ifi» to make a. suc
cessful voyage and re'.u.rn- at last
laden to the water's edge v.i*r, fist-..'
. “And when they-had done this.”
If .they, had not done this, there
would have been no results! “Th.*v
inclosed a great multitude < f fishe.-;
and their nets were - breaking.”
Whether the- Lord' brought a c-eat
multitude ot fish from, s-mie other
part of the' -lake at that particular
The Big Bills w
day of the large-sized dollar, .'' The
two-.doilarSand five dollar bill is
just, about over-. The reign of the—"/
.arge 'bills lasted for. quite a while '
but it will soon be a rare\th-iflg to
see one handed over the counters of
our 'stoves'or through the cages of
ojuu banks. According-to'bank man
agers, and some of the proprietors
of the largest stores m the town,
the big' bills are disappearing rapid
ly and the prediction was made that
-before -v'eryr]-OT:g'“thek-srna'i'l~bTlls,?-i'n- -r
trcduced not so very long ago,' will
-be in-cvidow-e.
—yeastm —fo r /this—
the' small bills wore brought out
they were thought to be more or less
a nuisance. ' Now-the tables have
turned. The large bills are placet
. in that category and the bankers, ii
particular iiiij-ve no desire to handl^
them. It's easily understood. If a
banker has a couple of hundred one-
dollar . bills to count",. mostly small
ones, but with the odd big one mix
ed „ in, .it‘s a - difficult . job, ■ Then'
■ again placing them in a bundle with
small bills i.r not the easiest thing
--Exchange.
-There- nTtret—be—a1?----
Emd-th-er-e-i s. — When - ■ j.
"Y’ want,.'th marry my daughter?
Can y* g'.v» any rjifcrences?"
• n her-yes: There's May High
lights, Polly Upstage a.n-—”
By Sax RohmerFU MANCHU
b o u fi d of my
wAfery prison.
Wore fire fell. A
liyist0r'a Auivered in my throat.. .The floor of
f^e rnofh above me i&s in fianied/
-../J* ¥
I ■
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