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HomeMy WebLinkAboutZurich Herald, 1936-02-06, Page 2`roman's World By Mair M. Morgan The next time you have your -wo- men friends in, writes Jessie Marie De Both, in the Montreal Star, or the card club or the church circle or the Ladies' Aid is having tea or a luncheon, just coax or lure them in- to a cake -guessing contest and I'll guarantee you end 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, andthat's where the fun begins on the guess- ing contest. To give you a hint about this guessing game, just pick up your cook book and run through the in- dex of names. Next, ask yourself what kind of people or parsons would you serve this cake to, that cake, the other cake? For example, what kind of cake would you serve to a gardener? To a footba" player? To a mischief 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 eadh woman read her first question in turn, and then when all the an- swers to the first question havebeen read aloud, you read the right an- swer. It is screamingly funny to hear some of the guesses that will be made, and how widely some women differ in their ideas of what kind of cake is called for by the questioe. As a reward for the winner, there might be a special cake, and as a consolation prize for the worst gues- ser there might be a cup cake or some other small item like a cookie. Here are the puzzlers: Questions 1. What is the happiest cake? 2. What is the fat woman's cake? 3. 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 baby's cake? 8. What is the football palyer's Cake? 9. What cake never pays its way? 10. What is the brightest cake? 11. What cake weighs the most? 12. What cake weighs the least? 13. What cake does the gardener szse? 14. What is the hen's cake? 15. What cake do squirrels like ?best? 16. What is the variety cake? 17. What cake measures the least? 18. What is the mischief maker's cake? 19. What cake is the most expen- sive? 20. What is the Christmas cake? Answers 1. Birthday. 2. Feather. 3. Priscilla. 4. Prince of Wa.Ies. 5. Ginger Cake, 6. Johnny. 7. Angel. 8. Drop "kick." 9. Poor Man's Raisin Cake. 10. -Sunshine. 11. Pound. 12, Sponge. 13. Hoe Cake. 14. Egg. 15. Nut. 16. Marble. 17. Cup. 18. Devil's Food. 19. Gold. 20. Fruit. Feather Cake 8 cups pastry flour, 3 spoons baking powder, t,.;, 1-8 tea- teaspeon salt, 1F cup butter, 2 cups sugar, 4 eggs, 1 eup mills, 1/a teaslioo. vanilla, 1 teaspoon almond extract. lifethod: Sift flour, brt'sine ; owder ars'. salt. Cream butter and sugar and add beaten eggs (do not separ- ate them). Add flour and milk alter,. nately, beating until smooth. .Add flavorings. Bake in 2 nine -inch lay- ers about 35 minutes, in moderately hot oven (350 deg. F.) Cover with boiled frosting and serve with a Butterscotch Pudding. Devil's Food Cake Ifs cup butter, 1 3-4 cup sugar, 2 egg yolks, 2 squares unsweetened chocolate, 2 cups flour, 1 teaspoon baking powder, Ye teaspoon soda, % teaspoon salt, Y> cup soar milk, 1/2 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 oven (350 deg. F.) 25 to 30 min- utes. Caves with fudge frosting. ....Ginger Cake 4 cup butter, lit cup sugar, 2 eggs, 1 cup molasses, 21/4 cups flour, 1 teaspoon cinnamon, 2 teaspoons ginger, 1 cup hot water, 2 teaspoons soda, 2 tablespoons warm water. Method: Crean 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 soda with the warm water, turn batter into buttered pan and bake in moderate oven (350 deg. F.) 20 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 out and produces a delicious - 1y smooth cream soup. The method is quite as important 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, 114 teaspoon pepper, 1 tablespoon minced parsley, 8 peppercorns. Melt one tablespoon butter and add onion, peeled and sliced. Cook over a low fire for five minutes. Add to- matoes, sugar, salt, celery tops and peppercorns. Cover.pan and simmer fifteen minutes. Rub through a sieve. In another pan melt remaining butter and stir in flour. Cook and stir until bubbly. Slowly add milk, stirring constantly. Season with salt and pepper and bring to the boiling point. Boil one -minute, stirring con- stantly. Take the- sauce from the fire and add the sifted tomato pulp which has been kept hot while the thin white sauce was being made. Be sure to add the tomato puree to the sauce, NOT the sauce to the puree. Add parsley and serve at once. This soup will separate or curdle if allow- ed to stand or if re -heated. Apple up-side-doeem cake is a good dessert to serve when you have cream of tomato soup and a green salad for luncheon. Apple Up -Side -Down Cake Four tablespoons butter, 1 cup brown sugar, 3 or 4 apples, 1e cup seedless raisins, 3-4 cup grated cheese, 1/4 cup shortening, 3-4 cup granulated sugar, 1 egg, 3-4 cup milk, 2 cups cake flour, 21/2 tea- spoons baking powder, Ye teaspoon salt, 1 teaspoon cinnamon, IA tea- spoon vanilla. Wash raisins and cover with boil- ing water. Let stand five minutes and drain. Melt butter in frying pan and sprinkle evenly with brown su- gar. Add apples pared and thinly When Lights Failed New York • J> Y sesetdealieteele •sG deeteleseke Upper Manhattan and the Bronx, New York City, were plunged into darkness and subway trains .-were stalled when power plant blast and lire paralyzed half the city's electrical system. Pictured is scene in subway station. sliced and sprinkle with 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 mixture. Beat well and ppur 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- lightful left -over dishes may be pre- pared. Here are two -delicious enough to prove my claire: Meal -In -One Salad 1 cup boiled potatoes, diced. 2 cups boiled ham or pork, diced. Ye cup peas. 2 pimientoes, chopped. 1/ cup celery, diced. 2 sweet pickles, finely diced. 44 cup mayonnaise. Toss ingredients together lightly. Arrange on crisp lettuce. Garnish with additional mayonnaise and sweet pickles, cut in quarters, lengthwise. Savory Chicken 2 cups cooked chicken, 1 cup chicken gravy or broth. Ye cup sweet or homemade style pickles, chopped. 1 pimiento, chopped, ti teaspoon salt. Buttered toast. Combine in the top of a double boiler, chicken, cut in small pieces, gravy or broth, sweet or homemade style pickles, pimiento and salt. Cook over boiling water 20 minutes or longer. If broth is used thicken mix- ture with 1 tablespoon of flour mix- ed to a paste with a little cold wat- er. Stir until thickened. Serve on hot buttered toast or in patty shells. Serves 6. USES FOR STALE BREAD Stale bread and rolls may serve in delicious guise not only in the fam- iliar bread puddings, but as accom- paniment for cream scups. Melba chips, croutons, and toast sticks are 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 chips. The slices before drying should not be more than 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. The cubes may be dipped it melt- ed butter and browned in a moderate oven, or they may be dropped into a 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 or- dinary 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 soup and form a part of it. Crack- ers, on the other hand, are never broken up and dropped in. The mu- tons are never eaten with the fingers. Toast sticks are also made from 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, three-quarters of an inch wide and three to six inches long. The sticks are toasted in a hat oven and serv- ed, unbuttered, like crackers. 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, but are eaten from the fingers. r UNDAY CHOOLESSON LESSON V. -February 2. JESUS ENLISTS HELPERS Luke 5. PRINTED TEXT - Luke 5:1-11, 27, 28. GOLDEN TEXT. -They left all, and followed him. -Luke 5:11. THE LESSON IN ITS SETTING TIME. --The summer and fall of A.D. 28. PLACE. -The fishing -scene and the call of Matthew, with the para- bles which follow, tools place on the shore of the Sea of Galilee in and near the city of Capernaum, as did also the healing of the p:ua;ytic. The miracle of the healing of the leper took place somewhere in Gali- 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 writcr� who characterizes the subject of Christ's preaching as the ward 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 calledthe'Sea of Tiber- ias, is referred to° as the lake of Gennesaret. The name is perhaps a corruption of the old Hebrew word Kinneretb, which means a harp, and, if one will look at an outline of the lake on a large map, one will easily see the appropriateness of such a name. "And he saw two boats standing by the lake: but the fishermen had go -,e out of them, and were washing their nets." The washing of the nets was preparatory to hanging therrl up to dry. "And' he entered into one of the boats, which was Simon's, and asked mini to put out a little lions land " It is significant that the record does not state that the Lord asked for the boat. "And he 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 in ful- filling the divine commission which had been given to him. "And when be had left speaking, he said unto Simon, Put out into the deep, and let down your nets for, a draught" - We hesitate to launch out into the deep of faith, into the deeps of God's care, into absolate trust and to surrender to him, Pad- dling about in the shallows, our life becomes shallow. "And Sinton 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 literally means an overseas or superintendent, oc- curring only in Luke and only in ad- dressing Christ (8:24, 45; 9:33, 49; 17: 13) . "We toiled all night, and took nothing: but at thy word I will let down the nets." There is no es- caping the test. At a certain mom- ent in our experience, often long after we have become disciples, the Master conies on board the ship of our life and assumes supreme con- trol. There cannot be two captains in the boat, if it is to make a sue- cessful voyage and return at last laden to the water's edge with fish. "And when they had done this." if they had not done this, there would have been no results. "They inclosed a great multitude of fishes; and their nets were breaking." Whether the Lord . brought a great multitude of fish from some other part of the lake at that particular time,. or whether the fish, of their own Accord, hacl .come to that ,place et that particular tin -e, and only the Lord knew it, we are not informed And we need not speculate, ' "And they beckoned unto their partners in the other boat, that they should tomo and 'help_ them. Only Simon had boon told to put ante the deep in his own boat, It is ore of the inimitable touchers of truthful- ness in the narrative that the in- stinct of work prevails 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 Simon Peter, when no saw it, fell down at Jesus' knees, saying, Depart from me.; for I am a sinful man, 0 'Lord." This is the only place in his Gospel in whlcsh nuke gives Peter both his names. "For he was amazed, and all that were with him, at the `draught of the fishes which they hacl taken." "And so were also James and John, sons of Zebedee, who were partners with Simon." Amazement was the characteristic reaction of men who witnessed the miracles and heard the teaching of the Lord Jesus throughout the Gospels, and of great multitudes who heard the a- postles preach, and beheld their mir- acles in the book of Acts, "And Jesus said unto Simon, Fear not; from henceforth thou shalt catch. men." instead of departing from Simon. Peter, as Peter blvd request- ed him, the Lord drew nearer to him, and assured him that he would not depart from him, rather, he would strengthen him, and make 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 conte in old age than to die Christless, but it is hest to come when all the nets are full, when life is golden, and the heart is young. "And after these things he went forth, and beheld a publican, named Levi, sitting at the place of toll, and 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 spel being here a despised publican. "And he forsook all and rose up '- and followed him." (Cf. verse 11). The statement is against the sup- position that Matthew returned to his business afterwards. The Big Bills The day of the large-sized dollar, two -dollars and five dollar bill is just about over, The reign of the large bills lasted for quite a while but it will soon be a rare thing to see one Banded over the counters of our stores or through the cages of our banks. According to bank man- agers and some of the proprietors of the largest stores in the town, the big bills are disappearing rapid- ly and the prediction was made that before very long the small bills, in- troduced not so very long ago, will be in evidence, There must be a reason for this -and there is. When the small bills were brought out they were thought to be More or less a nuisance. Now the tables have turned. The large bilis are places in that 'category and the bankers is particular have no desire to handle 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 is not the easiest thing --Exchange. 4,�; --I "V' want t' marry my daughter? Can y' give any references?" "V. hr•.er-yes. There's May High= llelvta, Pally Upstage an-" FU MANCHU By Sax Rohmer Petrie In the Fiery Rain art S2� i'n.FY='.'..:.- ^5aaai`�l"F•F'k:r5"C'„� Y7i54�V�iyiya�'f'y'R' y'f .ret 1 IS 15`.25 "Smith!" 1 cried, "Help! Helpl"� The frap which Fu Manchu had r.pturlokes I stood before him in the upstairs room behind Shen Yan's had cast me into a pit of unknown depth, amid Ming smelts acrd the lapping of tidal water, ... Mack" terror had me by Me )atilt 151 Ahs[ lutunar ,ma 'r'hb 5011 gfrAttath5a. Too. ..•''"lam~ I was about to cty out again when, muster- ing my failing courage, l recogn,xed that I had butter use for nay encs. gips. 1 began to svelen straight ahead w- des - pare fely es-parefely determined fo die herd, if die 'I must.,.. -,..,....-rlg,. ter ", A drop of liquid fire hissed info the wafer beside moi Another fiery drop --and ana;herl I felt that, despite my resolution,1 was coo:n0 mad. . seized a rot- ting post. I had reached ono bound of my watery prison. More fire fall. A scream of hysteria quivered in my throat, , The 'Leer of the room above me was in Masses/