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HomeMy WebLinkAboutThe Seaforth News, 1959-09-17, Page 2€S IN1AY Scilo V,l JJSQN 11y. Res It t+tlydif5 0/urren f3.A,. h.l) Peace Comes from God Zechariah 7:8-12; 8;4.8; 12-13 1SlemcrY Seleetion: How hese, tiful upon the mountains are the feet of him that bringeth good tidings, that puhiisheth peace. Isaiah 52:7. • , Someone said, "The only les- son we learn from history is that we don't learn from history," Well, it's an old story, People turn away from God despite His - loving entreaties. They get into serious trouble. They turn against one another and quarrel and despitefully use one another, Losing respect for themselves as well as for others, nrcny become adulterers. God's wrath is pour- ' ed out upon them, Their lives are empty. At such a time people are more ready to listen to the words of HIs prophets. They have been speaking before but people would not hear, Part of the pro- phet's task is to point out the cause of their present plight. The conscience of the people is aroused. Some repent of their sins .and make their peace with God. His mercy shines forth, People don't like to hear ser- mons denouncing sin. That's why so much of today fits the pic- ture of Jeremiah's day (Jere- miah 8:10,11). "From the pro- phet even unto the priest every one dealeth falsely. For they have healed the hurt of my peo- ple slightly, saying Peace, Peace; when there is no peace." The prophet of God always has a message of hope. The God who punishes the unrepentant wicked will also reward the righteous. Peace comes from God. How sad it is that we are slow to turn to Him to find soul satisfaction! Zechariah was a prophet of the period after the exile. He with Haggai encouraged the people to complete the building of the temple. He saw that if they were faithful in their obedience to Him, there was a bright future for them. He brings this mes- sage to them from the Lord of hosts, (8:3), "I am returned unto Zion, and will dwell in the midst of Jerusalem; and Jerusalem shall be called a city of truth; and the mountain of the LORD et hosts the holy mountain." Some of Zecariah's prophecies were fulfilled in the coming of Christ as the one predicting that He would enter the city riding an ass's colt. But Jerusalem has not reached its zenith. Greater blessings are yet in store. Modern Education At Its Worst ! What sort of attitude did he have? "Devil -makes -hair." How was their love affair? "Torrent." And what is it that flows from t volcano? "Larvae." Amusing but sad, these bloop- ers are but a small sampling of hundreds of such errors that Prof. Ralph S. Graber has un- covered in papers submitted by his freshmen English students at rMuhlenberg College, a 1,000- student co-ed school In Allen- town, Pa. Commenting on his findings, Graber singled out a familiar vil- lain — television. "Kids today don't do as much reading as they used to," he said. "They watch TV instead.. They hear words, but they do not see them, and be- cause of slovenly pronunciation, they don't even hear them cor- rectly." What is worse, the trend is growing, "In 1948, when I started college teaching, maybe 10 per cent of my students made such errors," Graber recalled. "To- day it's more like a third or a half." But TV isn't the only factor, he said. "Very little reading or writing is being done in schools these days, Consequently, there is little stimulus for students to read on their own. Ten years ago saw my students reading books like 'Anna Karenina,' the works of Thomas Hardy, and the best current novels. Today, when they read at all, it's nothing that would help where vocabulary is Poncerned — Mad magazine, layboy, things of that sort" In short, the whole problem ranquestionably has many !ou- tsets. in Charlotte, N.C., sneaking t of Johnny's Hobby Shop SIMI: a radio he had just pilfer- ed, a young boy was caught *hen the shop's pet parrot squawked: "Boy stealing , , boy !stealing!" In Rio de Janeiro, Humberto j,Jeneses Cotrim bit a snake that bit him, survived while the snake died. rcitllrt 11 — Reiff REAL "COOL" COOK — Installing a fan unit in the oven is a real "cool" experiment for Frank D, Borsenik, laboratory en- gineer. Fan circulates the heated air more, efficiently, and a roast can be cooked at 250 degrees Fahrenheit. How that cheesecake will cook •remains to be seen. 41 ? T&8LE TALKS rt, eJai,e Andrews. A few time -tested pickling recipes should not be amiss •at this season — so here they are. Every one of them has been tried and found good. But please do stick to the exact quantities and procedures given, for best re- sults. * * :, MIXED SWEET PICKLES 2 qts. cauliflower flowerets (2, medium heads) 2 sweet red peppers, cut in strips 2 green peppers, cut in strips 1 qt. onions, cut in wedges (V/s lbs. ) 4 Cups white vinegar 2 Cups sugar 1/2 Cup light corn syrup 1 Tablespoon mustard seed 1 Tablespoon celery seed 1 Teaspoon whole cloves Vs Teaspoon turmeric 2 Tablespoons salt Prepare all the vegetables as listed. Precook the cauliflower in a small amount of unsalted boil- ing water for 5 minutes. Then drain, Combine the remaining in- gredients. Cover and heat to boil- ing. 'Add all the vegetables. Re- turn to boil and continue boil- ing gently for 2 minutes. Quick- ly pack one hot, sterilized jar at a time, Fill to 1/4" from top. Be sure the Vinegar solution covers the vegetables, Seal each jar at once following the procedure for Open Kettle Method, Yields: 6 pints. * DILL PICKLES 4 pounds pickling cucumbers (4 inches long) 5 tablespoons salt 3 cups White Vinegar 3 cups water 1/2-1 cup dill seed 21 peppercorns. Wash cucumbers and cut in half lengthwise. Combine salt, vinegar and water. Heat to boil- ing. Pack cucumbers into clean hot jars. Add 2 .tablespoons dill seed and 3 peppercorns to each jar. Fill with picking syrup to 1/4 inch from top of jar. Seal jars as directed for type of lid being used. Process in 'boiling water bath for 10 minutes. :'Makes 7 pints. * * * GREEN TOMATO PICKLE 3 ;cups White Vinegar 3 cups •granulated sugar 1 tablespoon. salt 1 tablespoon eelery seed 1 tablespoon mustard seed 2 pounds (5) cucumbers (5 Inches long), pared, sliced 1104 pounds (1 quart) green tomatoes, coxed, thinly sliced 11res pounds (1 quart) onions, peeled, sliced 4 green peppers, chopped 1 red pepper, chopped Combine vinegar and next. 4 ingredients, Bring to a boil; 'add. vegetables; boil slowly 10 min• utes, Pack into hot sterilised jars, Fill to 1/s inch from top of jar, Seal as jar manufacturer di- rects. Makes 4-5 pints. e CORN RELISH 10 to 12 ears (21/2 qts. cut) corn 1 Cap ,(2 medium) chopped green peppers 1 Cup (2. medium) chopped sweet red peppers 134 Cups (4 medium) chopped onions 1 Cup (1/2 medium stalk) chopped celery 1102 Cups sugar 2 Tablespoons Prepared Mustard 11/1 Tablespoons mustard seed 1 Tablespoon salt 1 Tablespoon celery seed 4 Cups White Vinegar 3'k Cup water` �/2 teaspoon turmeric 0 Y * Roil cony for 5 minutes. Dip in cold water. Cut from cob and measure. Combine all ingredients and boil gently for 20 minutes. Pack while boiling into sterilized jars. Be sure Vinegar solution covers all vegetables. Filljars to not more than 1" from top. Seal as directed . for Boiling Water Bath Method, Submerge in a boiling water bath. Process for 15 minutes. Yield: 71/2 pints. * * A, KETCHIUP 1 Cup White Vinegar 1102 teaspoons whole cloves 11/ teaspoons coarsely broken stick cinnamon 1 teaspoon celery seed 8 lbs. (32 medium) tomatoes 2 Cups water 1 Tablespoon chopped onion 1 Cup sugar 4 teaspoons salt Combine first four ingredients. Bring to boil, then remove from heat. Let Vinegar stand to ab- sorb spice. Scald, then crush to- matoes. Combine tomatoes with water, onion . and red pepper. Boil for. 15 minutes. Put through a sieve. Combine sugar and hot tomato juice in a large cooking vessel and boil, stirring constant- ly, until volume is halved (about 45 minutes). Strain Vinegar and discard spices. Combine salt with spiced Vinegar and add to boll- .ing tomato mixture. Continue... boiling mixture •for 30 minutes, stirring constantly. Pour while boiling into hot sterilized jars. Fill to 1/4" from top, Seal each jar at once. To help retain color, wrap jars individually in brown paper before storing. Yield, 2 pints., - Note: It this recipe is doubled, a longer cooking time will prob- ably be required and' a slightly dancer product may result, - WATERMELON RIND 3 pounds prepared watermelon rind 2 pounds sugar 2 cups White Vinegar 6 5 -inch sticks cinnamon 2 tablespoons whole allspice 2 tablespoons whole cloves 1Jse rind from firm, not over- ripe, waterriaelon. Before weigh- ing, trim outer green skin and pink flesh (leave a very" thin line of pink showing), Cut into pieties, 1" x 11/2" x /4" thick. Soak overnight in salt Water (3 tablepsoons salt per one quart water). Drain. Cover with fresh water and cook until tender; drain. Heat sugar and vinegar to boiling. Add spices tied in cheesecloth bag. Add rind. Cook,. uncovered, until transparent, about 45 minutes, Remove spice bag. Quiokiy,pack.1 hot sterilized )ar at time. Fill to 1/s inels from, top. 13o sure vinegar solution covers rind, Seal each jar at once, Makes 3 pints. 0 0 * S11ICED PEARS 31/4 pounds' - (14-16). medium ripe pears Vinegar -water (1 quart water per 1 tablespoon vinegiir) 21/4 yaps sugar 11/4 cups White Vinegar 1 cup water 2 teaspoons whole ginger,. 2 tablespoons whole cloves 7 3 -inch cinnamon sticks Peel and core pears. Place immediately into vinegar -water to prevent browning, Combine sugar, vinegar and water; bring to a boil. Add spices tied loosely in a cheesecloth bag. Cover, Boil 5 minutes, Drain pears, add to syrup. Cover. Boil gently 5 min- utes or•until soft but still firm. Remove spice bag, Fill clean, hot jar with pears, out side down, Pour syrup over pears to 1 -inch from top of jar. Seal. Process in boiling water bath 15 minutes. Makes 3-4 pints. LIGHT 'FANTASTIC — This overburdened young lady is really having a much easier time of it than it looks. She's Joan Gun- derson, on the way id a New York 'television stage set with fire hydrant and radiator dummies that weigh next to nothing. Made of lightweight vinyl plastic, they're samples of a new line of stage props', The :plastic can be made to resemble any- thing from a stone wail to a kitchen cabinet. i BACK -TO -SCHOOL FASHIONS Kindergarten to College I1J MWif';iy^q r+� 4747 2-10 0' 4597 10-16 4549 6-14 These styles are perfect for all school occa- sions. They were designed by Ann Adams for Little Sister making her first appearance in Kin- dergarten — an event that requires a new dress that will make an impression — as web as for Big Sister who will be off to College, Nor, has the young set in-between been overlooked, There are styles for every Girl — Big and Little, Crisp, washable cottons would be ideal for most of the designs shown,, The styles are sins - pie, yet fashionable, and will require a mini- mum of care, So, Mother, now's the time to send for the styles best suited for your girls, Our easy-to-use Printed Patterns will make child's play of your. sewing. Daughter starting on her first great school adventure will love the twosome made from Anne Adams Printed Pattern 4522, Choose cot- ton tor the pert, puffed -sleeve dress and wool for '4,.__ 4522 2—in the coat, The pattern comes In Children's sizes 2 to 1.0. Make the crisp shirtdress, fall's top fashion. She will love the convertible collar, roll -up sleeves and wide skirt. Printed Pattern 4747 comes in Children's sizes 2 to 10, Easy -to -sew Printed Pattern 4549 comes in Girls' Sizes 8 to 14 An A -plus fashion for bright young scholars, it is pretty in, one color or in combination with contrast trim, In Printed Pattern 4731 you have the smart- est schoolmates. The oast' -lo -St overblouse tops its own front -pleated skirt See how nicely they go together or separate for tnixmatching. This pattern comes in Girls' sizes 6 to 14. The princess jumper and blouse is a fashion the back -to -school sol loves best, Thrifty •and easy to sew Make the Mouse in cotton and the jumper in bright wnol. Printed Pattern 4503 conies in Girls' sizca 8 to 14, A fern:etc w'ih T' ns is Printed Pattern 4507 4705 9-17 +I/82 9-17 in checked cotton with tiny "sissy -front" ruffles of eyelet or lace, it's headed for top honor•,. ,n school; in solid -color taffeta, it will be much admired at parties, Comes in Teen Sizes 10 to 16. For the Junior with an eye for fashion head- lines, make this exotic, Oriental sheath from Anne Adams Printed Pattern 4705. With l sleeves high neck, it is the smartest for the classroom; with scooped neck, short sleeves in silk faille, it spells glamour for after-school parties, Comes in Junior Miss Szies 9 to 17, Clever, casual and classic is the unbeatable jumper -and -blouse team. It is always just right, worn as match -mates or mix -mates. Printed 'Pat- tern 4782 -comes in Junior Miss Sizes 9 to 17, Printed Patterns 4549, 4603, 4782 are Fifty Cents EACH; 4597, 4522, 4747, 4731, 4705 are Forty Cents EACH (stamps cannot be accepted, use postal note for safety), Send your order to Anne Adams, l3ox 1, 123 .Eighteenth St., New Toren o, Ont.