HomeMy WebLinkAboutZurich Herald, 1934-08-23, Page 7OVER THE GLOWING COALS
Outdoor meals are meals to be re
membered when prepared by experi
enced campers. Somehow, those glow
iug embers have a magic power t
blend the flavors of common foods in
to a whole that enraptures,
. Ham and eggs, bacon and • eggs
steak, fried fish, mud -roasted pota
toes — all common yet all delicious
Then there is that delicacy roaste,
on' a long pointed green stick g
wood. The scouts thread over :th
stick alternate small slices of meat
''•'ji'otato 'and *onion and call it Turkis
Kabob. Southern chefs, elaboratin
a bit upon the outdoor dish, serve 1
inside as City. Chicken. Adult .camp
ers often make this camper's deligh
in .the open from small pieces of sau
sage, lamb or tender steak, tomato
and onion slices or anything available
that will toast and blend. Thread al
ternate slices on a fork or pointed
stick, turn and toast over glowing
coals (no flame or smoke) until the
meat browns—then hold farther away
1 slower cooki
g until done. It's a
dish for a
' In the hamper have a cold vacuum
jug of well -,sweetened lemonade,
fruit. punch or i_eed. tea; You can not
' always be sure of the quality of
water at camp. ,or picnic sites. Such
beverages will quench your thirst,
and the quick -energy value of the
sugar used, as a sweetener is just
' what you watkfor a strenuous day
in the open.
Take sweet cakes too the kind
that will stand rough usage, such as
hermits, or sour milk cake. Remember
that sweet foods and beverages are
fine for immediate fatigue relief after
long hikes or drives. Here is a recipe
for outdoor hermits that I am sure
will please. A hermit and a glass of
lemonade or fruit punch will come
in handy if the camp cook seems a
• bit slow with that outdoor meal.
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Outdoor Hermits
3 cups flour
1 cup sugar
2 teaspoons baking powder
Pinch of salt
lh cup shortening
cup seedless raisins
% teaspoon cinnamon
Ve teaspoon nutmeg
Sift flour, sugar, baking powder
and salt together; add other ingre-
dients. Then add •enough water to
make a paste, Roll out on board, cut
with biscuit cutter and bake 15 min-
utes.
YEAR 'ROUND TASTIES
Don't you sometimes hunger for
that "fresh fruit" flavor in the wint-
er -time? A few jars of jelly, put up
now, will delight your family after
the fruits have gone out of season.
Jellies are healthful winter foods,
too, for the sugar in thbin supplies
warmth and energy to the body.
Grape Jelly
Choose grapes that are not quite
ripe, wash, put in an aluminum or
enamel kettle and add• cold water al-
most up to level of grapes. Boil ten
minutes, stirring and crushing.
Strain overnight through a jelly bag
Boil juice twenty minutes. Add as
much sugar as there is juice. Boil
until it sheets from the spoon which
will be from three to seven minutes.
Pour into well sterilized glasses. Let
stand until jelly is cooled and then
cover with melted paraffin.
Spiced Apple Jelly
lie peck apples
3 pints vinegar.
1 pint water
1 ounce stick cinnamon
tablespoon whole cloves
1/z tablespoon mace blades
Sugar
Tie spices in a muslin bag. Cook
,apples. Cut in quarters but not peel-
ed, vinegar, water, and spices to -
MUTT AND JEFF—
Woman's
EFF—
VV"oman's
World
By Malt M. Morgan
gether until apples are soft. Turn
into a jelly hag and let drip. Boil
the juice twenty minutes. Measure.
Add three-fourths cup of sugar to
each cup of juice. Boil twenty mini
tes or until syrup sheets from the
sidle of the spoon. Pour at once into
hot ijelly glasses. Cover with paraffin.
GARDEN AND ORCHARD
Make use of your peaches, apples,
grapes and tomatoes as they ripen, by
storing them away as pres'erve's and
marmalades for winter use. If you
have no garden or orchard, purchase
these foods in season and you will be
grateful many tines during the wint-
er. They are excellent balancers —
while the sugar is a preservative and
a quick -energy fuel as well!
Peach Preserves
8 pounds peaches
8 cups water
6 pounds sugar
Put the peaches in a wire basket.
and dip them in boiling water a few
seconds or until the skin slips. Test
by raising the fruit out of the water
and rubbing the skin between the
fingers. Dip the peaches into cold
water. Peel and cut the peaches in
halves. Boil the sugar and water
until the syrup coats a spoon. Add
the peaches and cook until the are
clear, and the syrup thick. Turn into
hot, clean jars. Seal tightly. •_
Apple and Tomato 'Conserve
2 cups sour apples, diced
2 cups ripe tomatoes, cut
1 lemon, grated rind and juice
2 2-3 cups sugar
Cook the apples and the tomatoes,
without adding any water, until they
are tender. Add the sugar and the
lemon, and cook the mixture until it
is clear. Turn the conserve into clean
jelly glasses, and cover with paraffin
when cold.
Grape Marmalade
Wash grapes, remove stems, and
separate pulp from skins. Put pulp
in saucepan and cook slowly until
seeds separate easily, then rub
through a fine sieve. Measure pulp,
add an equal measure of sugar, and
cook slowly thirty minutes, stirring
frequently to prevent burning. Put
in sterilized jars.
JAM YOUR SHELVES
As fruits and berries ripen in your
particular locality, pack them away
in jars of various sizes, for use later
on—as preserves, jellies and jams.
You will find these jars of goodies
valuable aids during the winter. The
fruits and berries are excellent bal-
ancers, while the sugar serves as a
needed quick -energy 'fuel.
Peach Jam
10 pounds peaches
6 pounds sugar
2 cups water
Peaches that are too soft for can-
ning may be used for this delicious
jam or bread spread. Remove stones
and cut in slices. Add to water in the
preserving kettle. Cover and cook
until soft, stirring to prevent stick-
ing. Add sugar and cook until thick
and jelly-like, then pack in hot jars
and seal.
Blackberry and Currant Jam
4 cups '(2 lbs.) prepared fruit
7 cups (3 lbs.) sugar
3e bottle fruit pectin
To prepare fruit, crush thoroughly
or grind about 1 quart each fully ripe
blackberries and currants. Combine
rusts.
Measure sugar and prepared fruit
nto large kettle, mix well, and bring
o a full rolling boil over hottest
re. Stir constantly before and while
oiling. Boil hard 1 minute. Remove
from fire and stir . in pectin. Skim,
our quickly, Paraffin hot jam at
nee. Makes about 10 glasses (6 fluid
unces each).
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An Athlete With a Puckish Sense of Humour
Heh! Eich? Heh!—Proof that Englishmen can appreciate a joke is this picture of Jack Lo$elock
of Oxford, a gentleman 'with.a sense of humor, skip ping into the tape to win the mile run from Prince-
ton's lunging Bill Bonthron in Oxford -Cambridge Princeton -Cornell meet in London.
JELLIES OF ALL COLORS
What is more attractive than rows
of home-made jellies—red, amber,
orange, and even black? What is more
tasty than the contents of these jars
when spread on bread, used as cake
fillings, or served on fruit salads as
colorful, vibrating additions? The
fuel value of the sugar called for in
the following recipes should not be
ignored—for jellies are real foods,
both for children and adults.
Apple Jelly
Use tart apples that are barely
ripe or slightly under -ripe. Wash and
cut the fruit in slices about 1-8 inch
thick, leaveing the peel on. Add water
to cover, about 2 cups to each pound
of fruit. Cook 15 to 20 minutes, or
until soft. Strain ;through a cheese-
cloth bag and then through a flannel
one. ,Add % cup sugar to each. cup
of sour apple juice, or 2-3 cup sugar
to each. cup juice of Moderate acidity.
Boil to the j eliying • point and fill
glasses.
Blackberry Jelly •
Use sound, ripe, but not over -ripe,
berries. Pick out any bad ones, )wash
and crush. Heat slowly without add-
ing any water and boil about 3 min-
utes, Drain through a flannel cheese-
cloth bag and then through a fla anet
one without squeezing. A second lot
of juice can be obtained by remov-
ing the pulp from the bag, covering
with water, and boiling for 3 to 4
minutes. Strain through a jelly bag
and keep separate from first juice.
Add 1 cup sugar for each cup juice.
Boil to the jellying point. Fill into
glasses.
Version Is Revised
Of R.C.M.P. Creed
Brantford, Ont.—Canada's famous
red coats always get their man—and
sometimes see that he gets back, too.
Royal Canadian Mounted Police ar-
rested a Six Nations Indian on a
charge of stealing a car. They tra-
velled 87 miles to make the arrest
and then the man was freed of the
charge in court, The Mounties per-
sonally provided the Indian with the
transportation home.
Britain's Recovery
Gaining Momentum
London—The economic recovery
in Great Britain is still gathering
momentum, according to the most re-
cent trade statistics. The record fig-
ure for retail sales which was achiev-
ed in the month of May is now shown
by the June returns to have been ex-
ceeded by two per cent. Rail traffic
statistics also are improving steadily.
Last week, particularly, a big in-
crease was noted in the transport
business,
The Sunday School
Lesson
Lesson IX. — August 26. Hose
Preaches God's Love. — Hose
Chapters 6, 11, 14. Golden Text
—For God so loved the world
that he gave his only begotten Son
that whosoever believeth on hi
should not perish, but have eterna
life,—John 3:16.
THE LESSON IN ITS SETTIN
Time—Hosea began to prophes
B.C. 792.
Place—Hosea prophesied in th
Northern Kingdom.
"When Israel was a child." Th
reference is to the early days of th
people of God, the days of the pat
riarchs, and ,the days of the Egypt
ian captivity, the wilderness wander
Ings, and the settlement in Canaan
"Then I loved him." God proved hi
love by his gracious providences, hi
preserving care. "And called in;
son out of Egypt." The doctrine o
the Fatherhood of God, so beautifully
emphasized by our Saviour, is no
peculiar to the New Testament.
"The more the prophets calle
them, the more they went from
them," God called his son, Israel, bu
Israel went away from God. "The
sacrificed unto the Baalim" The sun
god worshipped under different as-
pects by the heathen tribes of Cana-
an, whom the Israelites conquered by
force for arms, but who conquered
then in turn over and over through
the enticements of their cruel and
lustful idolatry. "And burned in-
cense to graven images." In defiance
of the first two commandments given
by God through Moses.
"Yet I taught Ephraim to walk."
When Ephraim, the chief tribe of
the Northern Kingdom, so represent-
ing it, was Weak and tottering, God
taught it to walk as a mother teach-
es her little child. "I took them on
my arms; but they knew not that I
healed them."
"I drew thein with cords of a man,
with bands of love; and I was to
them as they that lift up the yoke on
their jaws." As the nation grew
strong and could walk, and like a
child now grown to manhood was set
tasks and had to bend to serious
burdens, like the oxen which did all
the draught -work in Palestine, the
figure changes from that of a loving
father or mother teaching a child to
that of a considerate master driving
a team of oxen.
"And I laid food before them." Food.
was needed to complete God's tender
ministry, and that he graciously and
abundantly supplied,
"How shall I give thee up, Eph-
raim? how shall I cast thee off,
Israel?" God is not man, therefore
his mercy endureth forever; there-
fore there is forgiveness with him;
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therefore as the heavens are 'higher
than the earth, so are his ways higher
than our ways; therefore if we con-
fess our sins, he is faithful and
righteous to forgive us our sines, and
to cleanse us from all unrighteous-
ness. "How shall I make thee as
Admah? how shall I set thee as
Zeboiim?" These were cities associat-
ed with Sodom and Gomorrah (Gen.
14 : 2, 8), and seem to have been in-
volved with those cities in their ter-
rible destruction. "My heart is turn-
ed within me." The thought of sur-
rendering Ephraim produces par-
oxysms of sympathetic feeling in
the divine breast. "My compassions
are kindled together." Are thorough-
ly aroused,
"I will not execute the fierceness
of mine anger." God will not allow
the full blaze of his anger to blast
his people, "I will not return to des-
troy Ephraim." God, who had mould-
ed Ephraim from nothing to its pre-
sent state, would not again reduce it
to nothingness. "For I am God, and
not man," If God were man, he
would be swayed by human emotions.
"The Holy One is the midst of thee."
It is the glory of Israel to have the
Holy One specially in her midst.
"And I will not come in wrath." God
will visit Israel, but not wholly to
destroy her.
"I will heal their blacksliding."
That backsliding on which the people
have been so bent (Hos. 11 : 7), "I
will love them freely." How does God
heal backsliding? by the grace of
love, and by a free forgiveness.
"For mine anger is. turned away
from him." God's just wrath had
been like a terrible, sharp sword,
pointed directly at the heart of the
sinner; but repentance and a cry for
pardon turns the sword away, so
that it menaces no more.
"I will be as the dew unto Israel,"
Palestine is a dry and thirsty land,
and God's grace throughout the Bible
is most appropriately compared to
life-giving water. "He shall blossom
as the lily." Palestine has many lily -
like flowers, and especially gorgeous
and abundant anemones. "And Cast
forth his roots as Lebanon." The
magnificent, deep-rooted cedars of
Lebanon, one of earth's most maj-
estic trees.
"His branches shall spread." In
the hot climate of Palestine the shade
of wide -spreading branches is most
grateful. "And his beauty shall be as
the olive -tree," Olive oil, as a lovely
symbol, appears everywhere in the
Bible, typifying human fruitfulness
and divine grace. "And his smell as
Lebanon." A new element in the god-
ly life is here added, its fragrance.
"They that dwell under his shadow
shall return." God's overshadowing
love will bring his children back at
last from the predicted exile. "They
shall revive as the grain, and blos-
som as the vine; the scent thereof,
shall be as the wine of Lebanon."'
Not only will God's people return"
but they will return to joy and pros-
perity.
"Ephraim r hall say, What haye I I
to do any more with idols?" That
was indeed the result of the exile of
the Jews in Babylonia. "I have '
an-
swered, and will regard him." I,
Jehovah, will accept his repentance,
and receive him back as my son. "1
am like a green fir -tree; from me is
thy fruit found," Going back its
thought to the cedars of Lebanon,
the Lord will be to repentant Israel
as a great tree stretching over :him
his protecting arms.
"Who is wise, that he may under-
stand these things?" The things that
Hosea has been teaching, "Prudent,
that he may know them?" Know
them, not merely with the mind, but
with the obedience of the life, which
is the only sure knowledge. "For the
ways of Jehovah are right." Hosea
has been showing with burning elo-
quence how evil are the unjust ways
of Israel, how foolish and wicked
are the nation's departures from the
right ways of Jehovah. "And the
just shall walk in them." The obedi-
ent shall find God's ways a smooth
and safe path, in which he sail meet
with no obstructions and encounter
no dangers, "But transgressors shall
fall therein." The wicked cannot walk
in God's ways. They will soon be trip-
ped up, snared by the devil, hurled
over precipices to eternal death.
British Premier
Gets Book Gift
First Two Copies—Presenta-
tion
opies—Presentstion Is Made 13y Nova
Scotia Author
Kentville, N.S.—Pritne Minister J.
Ramsay MacDonald of Great Britain
and his daughter Ishbel carried away
from here recently the first two cop-
ies printed of "Some Common Birds,"
gifts of 'the author, R. W. Tufts of
Wolfville, chief migratory birds of.
ficer.
Both the premier and Ishbel were
keenly interested in the book which
is illustrated with colored plates of
the birds described. A third copy of
the book the statesman autographed
for Mr. Tufts.
The three discussed birds for sev-
eral minutes and the premier re-
marked that his son Malcolm, who
makes a bobby of bird study, would
greatly enjoy the book.
His daughter is taking back with
her a birdhouse which was made for
her by a hotel carpenter after she
had admired the birdhouses she saw
in Digby. Mr. MacDonald took time
out to call on an old friend. Some
time ago Walter Hurst of Chipman
Corner had written to Mr. Mac-
Donald. He had known hint in Lei-
cester when the visitor was just plain
Ramsay MacDonald and Hurst was
a football player.
They met at the distinguished
statesman's hotel. Now Hurst is a
farmer, Ramsay MacDonald is pre-
mier of Great Britain.
They sat around for half an hour,
chatting of old times in England.
They shook hands cordially as Mr.
MacDonald joined the other members
of his party. "He's a great fellow,"
the fernier said later.
HENRY FORD IS 71
Big Bay, Mich. — Henry Ford was
71 years of age on July 30t,t. He and
Mrs. Ford observed the occasion by
the same quiet dinner together which
has featured each July 30 since they
were married in 1888.
The only difference between Mr.
Ford's 71 birthday and those of the
other years was his absence from his
office and laboratory at Dearborn, He
and Mrs. Ford were vacationing at
the secluded Huron Mountain Club
on Lake Superior, 19 miles from Big
Bay,
He who would be singular in his
apparel had need have something
superlative to balance that affects.
tion.—Feltham,
By BUD FISHER
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