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HomeMy WebLinkAboutThe Lucknow Sentinel, 1936-02-13, Page 6-3 % V' L’r/ T ....1J"" " ' "y .1. ' ' . f ; j ......... ........1... ......... . '??'1,;y.I/?-.. -. ' ?.?.:■ ' p/?'-?*'-:-'’ •f ni meat, uityii • „.r..-», • •_nnforfimn^Aiv pawh Bind securely with a soft cord UULQriun^g^ , ■ it. little model, ban It can either bo . that, we wear, by- the lr in the bank, but we a .'-(Science Service) A pound of honey represents 40,- 000 round trips by bees, from Mvc to the fields. .'" ; " ' Today’s smart „ dual .personality. MWT JK'... APPLE RING SALAD good Sized- apples,. 4 .table- chopped dates, lemon juice,- 1 WINTER VITAMINS There was some excuse in grand- xna’s day fof serving unbalanced meals but with all kinds of canned goods. ■ available, it is no , problem to- plan winter menus with essential: o vege­ tables. Here- are recipes that, make ttBe of Canned vegetables: LIMA BEAN CROQUETTES - ——--Two-cups—cooked—llmabeans, tablespoon minced onion, . 2 table- . spoons melted butter or" bacon fat, % cup canned tomato, 1-4 teaspoon tabasco sauce, flpjur, egg, dried bread, crumbs,, salt and pepper. Canned or copked dried’limas may be used. Put beans through food chop- . : per.,.Melt fat ,or butttr and brown the onion. Add beans, tomato and season­ ings.' Cook over a’low fire, stirring to prevent sticking, until tnick. It will ' take about ten minutes. Cpread on a platter to cool and become firm. Form ' Into croquettes, roll in flour, dip in •gg slighfly. beaten with' 1 tablespoon water. Roll in crumbs and fry in deep hot fat. The fat should be hot enough to brown am Inch cube , of bread in -forty seconds, or 385 degrees F. On a. fat' thermometer.. JELLIED SAUERKRAUT SALAD • -This is an unusual .salad XhaUs-, ln- - viting-on a-.cold January -night -when. pork in some fashion Is. served. brie and one-haif cups sauerkraut Juice, 2 • tablespoon^ lemon juice, 1 tablespobn granulated,- gelatine, ..4 tablespoons cold water, 3 tablespoons sugar, cup diced celery; % cup of carrot straws, % cup diced cooked beets,5 2 drops tabasco juie'e. ‘ mayoni "jMiserd^ttuce?~;.; Soften ..gelatine in? cold water for. five minutes. -Bring sauerkraut*-juice to boiling point, and add| softened ge­ latine. Add sugar and stir, until/ .sugar and gelatine are dissolved. Let cool a few minutes- and add lemon, juice and tabasco sauce. When mixture be- ■ gins to thicken, add vegetables. Turn into a mold‘and let stand on ice to Chill- and beco-me firm. Unmold on a . bed of lettuce and. serve with mayon­ naise. If a ring-mold is used, fill the centre with hearts of lettuce garnish­ ed with snips of pimento. BAKED EGGS <- This dish Is really' a; triumph be- s'Cause the staunchest spinach dissen­ ter will eat and' forget he’s eating, aplnach. One cup chee’se sauce, cups of cooked spinach ((it will-take about 2 pounds fresh spinach to make this ' amount cooked) teaspoon horse- ’ jradlsh, 4?eggs, 4 thin slices of bacon. Mix horseradish thoroughly with ' bpinach. 'Put 4 tablespoons cheese - sauce in the bottom of each of four ramekins. Add a layer of spinach and break an» egg .into this.. Sprinkle with pepper and cover with bacon cut to fit ramekin. Bake In a moderate oven until eggs are set and bacon Is crisp. SPLIT PEAS A split pea and ham loaf .looks-fes­ tive-and will use up the last crumbs Of a baked ham. Serve the loaf with "Creamed celery or other creamed ve- getableS'dnd a sn’ad made of apples* 4sins and crearii cheese balls or a 'jellied ,fru"it sa ad with cheese cups. ■ PEA AND HAM LOAF One cup split peas, 2 cups water, .1'small onion, 2 cups chopped cooked lam/ 1 egg, % teaspoon pepper, 2 tablespoons minced, parley, ??cracker i crumbs. Wash and pick over peas. Put" in saucepan With cold’ water- and let it i Btan’d over night,. Cook' until very i tender-lQ water in which they were soaked, adding etalon peeled but not Sliced. It. wiil take about an hour, a Rub, through a sieve; The puree' ] should be-quite dry and- ,thick, about 1 like mashed potato. Add ham, pepper, ' parsley and egg-. Beat well and shape : in a l^f and roll in crufnbs. ’ . Bake' : thirty .minutes in.a moderately hot oven (375 degrees F.). SPLIT PEA SOUP If you have tried split pea, soup, and didn’t' like it you undoubtedly .didiUt have it seasoned right,. This Scandin­ avian recipe makes a truly delicious soup that is hearty enough far zero • weather.,;. . . ■f Two cups split peasf, 1 good sized pork chop, 1 onfori, 4 cloves, I swOet7 red pepper, 2 teaspoons salt . 1 tea­ spoon sugar, 1 tablespoon flour, 1 tablespoon butter. Pick over and w$sh peas? Soak over night in plenty of cold •wa.tef. Add an onion, cloves, /pepper,- pork chop .and se-lt and simmer until 'tender. Keep plenty .of water over peas, while cook­ ing. Add sugar when.. nearly tender. Rub through a coarse sieve-and re­ turn tO|| sauce pan. Rub butter ’ and flour together and stir into soup. Bring tp the boiling point and serve wljh toast sticks. , . . ..... One of our favorite desserts with a hearty-asoup 4s jellied plum -pudding- : JELLIED PLUM PUDDING One- package orange flavored gela­ tine, 3-4 cup sugar, 2 cups boiling war tey? 1 cup seeded raisins, 1 cup. of stoned dates, cup seeded, raisins, 1 cup stoned dates, cup ^candibd" cherries, i-4^c.up candied pineapple, 1-4 cup shredded bitron, 1-cup nut meats,-few .gpains salt, 1 teaspoon of cinnamon. Add sugar to gelatine and pourovej* boiling water. Stir until dissolved and' set aside 'to cool. Pour boiling water over raisins to plump them" Drain and add iw-it-h-choppe d datesch err les cut­ in quarters and pineapple cut in. thin, slices, citron, nuts and salt and cin-, namon to gelatine. Pour the mixture into a mold and p.ut in the refriger­ ator until firm and chilled. Serve’with whipped , cream. A good and less expensive pudding ■is made by substituting 3,-4 . cup "cur­ rants for the candled cherries and pineapple. . - TAETY MEAT DISH It seems to me that when I was a girl, writes, a correspondent, wash­ day always was soup meat day-. We’d have a rich beef soup,, with vege­ tables or rice or maybe noodles for luncheon, then the soup meat,. with boiled vegetables and a- tasty dessert for supper. - Now, I’m not recommending soup meat for washday. The point is, wash day emphasized the cheaper cuts of meat, taught us how good they could be when they were l^ft to cock as long as necessary.. And in thest. days when, economy is so i_ Imperative, the lesson -comes ' honie opportunely, for cheaper cuts of meat are always more available. than the dearer. K CHEAPER CUTS If you have never tried a flank steak do so. Some jporning, when the (oven Is hot for baking put in this rolled _ , _ _ flank of beef. Then at dinner time re-^ (light. The mixture should be just heat the oven for ajn hour and bake the extra vegetable and pudding while the meat is finishing. The meat will cook some in its dwn heat, and the heat of cooling oven In the morning ‘ so an hour at dinner time Is -plenty of time to thoroughly cook the dish. You see there is no waste In bone and .fat in flank .steak although the fibers of the meat arb quite . tough. For this reason have the butcher score it well on' both; sides when you order. Naval Air Squadron Awarded Schiff Trophy For Safety Record "•! Secretary of'.the Navy Claude .Swanson (center) ap'd. William Sohiff (behind President) smile their approval as President Roosevelt presents the Schiff Trophy, awarded each year to air squadron having, safest record, to■•'Squadron C-ojnmander Lt. Phillip |Haynesj-of training squad 2, Pensacola, Fla. 1 reseuta- .. tion was In White House. • . ' • ’ • " • ' . Two spoons package cream cheese, 4 tablespoons finely chopped nut meats. Pare apples and, cut each, in .four slices across. Remove cores- and let stand In lemon juice, for half an hour. Moisten dates with lemon juice. Allow 2 slices.of apple for each salad and put them together sandwich fashion with'date mixture for the' filling.,' Make balls of cream cheese and roll In. nuts. Put apple rings on crisp let-, tuce, top with cheese balls and serve, with mayonnaise. ___. . CORN STICKS ■/. One cup cornmeal, 1. teaspoon stall-, 1 tablespoon sugar, 1 cup boiling, water,■' % cup flour, 3 teaspoons bak­ ing ; powder, 1-3 cup- milk, 1 egg, 5 tabiespoons melted butter or other shortening. ' ..Mix .cornmeal salt and, sugar and stir in; boiling'water. Let stand until cool. Mix and sift, flour and 'baking "powder.* Adja“milk,_m;eTted shortening­ band well beaten egg to corn meal mixture. Mix well and add? dry Thgre-r dients, mixing just eough to dampen all the flour. Turn into a? dripping pair and bake in a hot'oven X4&0 degrees F.) for .twenty-five, minutes. Cut in sticks and place-on a/baking sheet about.inch apart. Increase heat in oven to 500 degrees . F. and put coin sticks in oven long enough to brown the edges slightly. ROLLER FLANK STEAK One flank steak, ,1 teaspoon must­ ard, 2 teaspoons salt, 1 teaspoon of sugar,' 2 tablespoons- vinegar, 2 cups ■coarse-stale crumbs,. 4 tablespoons melted butter >or meat drippings, > 1 tablespoon minced onion, y2 teaspoon' pepper, 2 tablespoons hot water* Matye, a paste of mustard, 1 tea? spoon salt; sugar/ arid yinegar.’ Spread meat with this paste., cover with the stuffing and roll , like a jelly .roll. Do not roll-too tight to hav.e room toex- ‘ 1, "dredge with flour and bake: two hours'' in a moderate oven. ’ To - make- •spoon salt, onions and pepper with bread crumbs, meit the fat in the, hot water and pour over cruriibs’.. Cover and let stand- five or ten minutes. Mix lightly with a fork, keeping the stuff- (light. The mixture should be just moist endugh to hold .together . but not. sticky or pasty. ... Instead of using the stuffing, spread the meat with the-paste as in the pre­ ceding recipe. Cut meat to fit casser­ ole. Oil casserole well with bacon fat. If the steak is cut in three pieces, put one-third, of a mixture of vegetables in the casserole, then a layer of?,meat and so on until .all is used. Add boil­ ing water, about one cup to five cups of vegetables, cover closely and bake an hour and one-half in the morning and-one hour at dinner time. Serve from' casserole. • ' ’ The‘long cooking ' and the vinegar break down the tough tissues of the. meat and., leave it very palatable and. and .nourishing. . ■ A gqpd combination-of vegetables is 1 to. 2 .cups diced carrots, 2 cups diced', potatoes, ry2 cup diced turnip and one ■largo onion? .These .make a very sav­ ory dish with the. meat. '/ . / LESSON VI — February_9$'h “ JESjJS INSISTS - ON RIGHTEOUS- NESS ’ ■ Golden Text “Why call ye me, Lord Lord, and.do not the jthings which . I, say? ,— LukF_6':46j™~ THE LESSON. IN ITS SETTING . , . Time — All the events of this chap­ ter occurred, in the early summer of A.D. 28. ,- "Plac^ —( The plucking of the corn occurred rieay Capernum. The heal­ ing of .the man. with the withered, band occurred .in Galilee. The choice -of/the •Twelve, and the Sermon on the Mount both occurred near Caponiuni; ‘‘And .he spake also a parable unto them, Can the.blind guide the blind? Shall they not -both fall into a pit?” .The connection with w-iiat precedes perhaps, is that, .before judging others we .must judge "ourselves; otherwise we .shall be blind leaders of th? blind. “The disciple is not. above his tea­ cher: but everyone .when J)e-i.s- per- fected. shall' be as his teacher."' ’ In" other w.ords, tho pupils of These’ cen- sorius, evllujudiging, narr?wj--mindea>.. bitter men will grow tip—os they be­ come. perfected in this teaching—in their turn equally .narrow.ipimled and(, bitter as their masters. . ' < -.. ‘fAnd whyrbeholdest'-tthou i.liie. niote.”,: The Greek word here t ran ski ted “mote” means anything small’ \.un<L dry; In Classical Greek, usually plural, it means twigs.’bits of .-wood, etc'. “That is in thy brother^ eye, but corisideres't not the beam Hhai) is in ,kthine own eye?'!’ T.he word here tran­ slated “beam” is on© which indicates the n-i,ain beam of a house, that which receives (brother beams in a roof 0^ floor, .and, therefore, .something £x- < ceed.in.gly large, as comparc'd1 with a mote. i \ . “Or how canst ibou Say lu r.liy i,ro- thei\. Brother,' ’Jet. me cast: out . the' mote-that is in thin© eye., when , thou behold'est’not the <beam that is- ■ i'n thine own eye,?’’' In’ verse for!y;one-, -the reference Is to simply, "beholdinc another’s fault, but in verse tfc-rtyr.i wo there is, an advance made when the one- referred to ^actually- sp&o.itJ- foe his'brother and- suggests that Ji/.” the /speaker,' be allowed to renVov/y l’rr-i,i his accused brother t»hat fault/which -th© speaker has observed, "Th'nu hy­ pocrite,-cast-out'first the -beam 'out of • thine own eye; and'tlu-n slialt thorn see "clearly to-cast out the nio’o that is -tin’thy brother's ’’ The Jij'pe. crisy to which-the Lord, Jesus .here refers, consists in the pretensions of one to .being exceedingly -particular, about a speck of evil in the life of another, .'when.( bis own life is infin- itely more'seriously spotted or inter- penetrated with' evil, of which he ei-2 -ther is not conscious, or',?-being,, con­ scious, .he is attempting-to’.hide.’ “For there is no good tree that bringeth forth corrupt fruit; - nor again a corrupt tree that bringeth forth (good fruit.'" Corrupt fruit'might -be that, which . is. In itself, diseased, ■ that which, if eaten, would possibly communicate'■ sickness, even death. Good fruit, is•. that which, nor-only de­ lights. ■ but imparts health. The tree, no doubt, refers to a man’s, life and- c'haracter and’the fruit,’to Jhe pro­ ducts of that life and character. "For ..eaph tree" is known by its own’ fruit.” Thus we are not truly known by our ancestry, by the school, at which.’wo are educated, by the clothes that, we wear, -by the (money we -have2 in the bank, but we are 'known to. others- by the ripejned products of our -lives. "For-of thorns men' do not ga­ ther figs1, nor of’ a brainlfie bush .ga­ ther-.. they grapes.” 1 The unreformed gan no more'reform others.than the' .thorns and briers can produce figs and -grapes' (cf. James. 3.: 11’,, 12, -pvb* b^tbly echoes, of Christ's ’teaching as remembered by the Cord’s brother).” ‘‘The good mafi Out of. the good reasure of his- heart bringeth forth that whidh-is good; and^the evil mar. out of the evil treasure bringeth forth that which is evil.”- We can - bring forth nothing, but what*we have 1 in our hearts.-. If our .hearts are good, the things brought forth are good, 'and, ’.if our hearts are evil, then we can only bring forth evil things. :.‘!For out of the., abundance of -the 'h-etri'-Uhis moui.ii speaketh.’’ Speech is the 5ieavk,in the act and process of expression. "TNlt Js nut oftthq abund? anceof the. heart '--that.’ t lie- mouth, spt'pkefh, we must;, begin the trans­ formation. from ■ .'in evil lieait to a good -heart by dimming dm .almmb. ance.. . . . ' x "And why rail yr- me, f./ird, -Lord.'- .ahd,; do nut the things vhicli .1 say?” T,he Word of. God continnallj- warns men against the common bin of pro-, fession without practice. iSen (.<.'pee- •iaily Ezek. 33:-3i: Jas, 1:22.) . ■ "^Everyone that, comeih unto Jnr., and hoamdi my’ words, and dm-Hi them, .-I ~wi:j ‘-■how you to wjiom"hc is FU MANCHU By Sax Rohmer Then the, awesome light.’ of the flames that should be my funeral pyre showed my despairing eyes something e I s e-—a " projecting beam frw. feet above the water-r—artd directly beneath the Iron lad? der. . , "Merci -f u I Heaven!" I breathed. "Have I t h ,o ' ■] strength?’' • U* ■ | - UtZjsr Th® glow of the -2 9rew brighter. -L- n.pp; . . and showed me the decaying piles upholding tne building, the slimecoated walls—showed me that there was no escape! By some subterranean duct my body would pass .into the Thames, in the wake cJf Cadby, Mason, and many another victim. . • J.' ..... like.” “He' is like a man building 6 house.” Every, rioftn may truly ba Bald to be a builder of life. The ijofnp which our Lord hero, makes, bQvfevd is that every man has the ‘Wtyipturu |ty and an inescapable responsibility, of building... ‘‘Who digged and went deep.” To go deep means to go tq the very”fundamental things of life. “And; laid a foundation jipou the rock.'* There is rock to -be reached if only we diligently search.for it. "And' W^en; a flood arose, the stream brake ag­ ainst .that house.?’ The Lord* tlfft not tell men that If they built upon the trutlij thOy would escape the' Bitjsmsr or tempests of life. But, as'the Botdj contlriues,. such experiences couMknot, shake it: because It-had..been W,ell builded.” The true Christian witty,, have enormous difficulties, but ifiejf never become disasters, even though, his fortune is swept away, artd bls loved ones , are. taken away,' and . his health may -be lost, yet his chaitfqter is not'broken, hifl life 4s not d ifnln,. .... if he has tmilt- upon a rock. “But- he that Learetji,; and doeth not,. Is -like a man that built a &OUS6 .upon the earth without a founcfcjffon; against which the stream brake^ and’ straightway it fell in; and the suin' of that house was great.” The differ-, . ence between, the two men hero apo-L- ken. of Is fundamentally that, , w?rich! both heard the Word of God, Ota© dldf it, and'the other disobeyed it. Qne! " called Jesus, Lord,'but did what others said. Both gave' Christ’ their wcwdhlp, but the latter gave the ■ world . his .. heart. - ’ . ■ ' ( ‘ ‘ ■ T’ Hard-Working Bees Chic developed as a complete frock •as a blouse ,and . skirtj. . While it’s stunning. -ifi . Uesh . . spring-likfi.ci’epe silk print, it also ' looks lovely-in-plain-crepe. As a iwo.pieco—gold-crepe silk , blouse on a deep broWn crepe skirt-, is new looking and cHarniirig. ■Style No. 3333 is .'designed for' \siz<;s if, It’., 18 years. 36, 38 and ■10 inclios bust, Size 16-requires 4 ■jaril’s of 39,-inch- material with 1' • yard of .'l-Line-'i lining for bodice.- JIGW T(.) oitDEi; PATTERNS Write; .j'our name and- address plainly,, giving number and size of pattern yanfed. Enclose 15c in „ stanip-. or ct'l.n. "ieoin preferred) ; yv-uip it ’eari'tidiy,. md address your • 01 a/ - nn. Wilson .- Pattern Service, • -J W-l Adelah-lo’Street, Tovontp.’ ■Petrie And The Beam W I could grasp .the beam! My garments weighed upon me like a suit of mail, A remote uproar camo to , | reached for the boom. , ., , , PeWd Pefriel" came Smith'* voice, Wi touc/i CaM, 0 ifli By Mu Rcbnxr *a4 Tk» fitll 6ybdleh®rLac.