HomeMy WebLinkAboutZurich Herald, 1935-04-04, Page 3m•
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•hisl SAVOY SAUSAGE
Sausages are always popular for
luncheon, . breakfast and dinner,
They are useful to give flavor to
many interesting dishes and are a
moat attractive and appetizing gar-
nish for roast chicken and turkey,•
While any kind of meat can be
made into "sausage," generally
epeaking the word means a pork
product. If some other meat is used
a characteristic word is uses(
to define it. Link sausage, country
sausage and bulk sausage are all
made front finely chopped pork.
Both fat and lean meat are used,
but never more than one-third as
inuch fat as lean should be added.
Meals must be carefully planned
when sausage is to be .the -meat.
.Vegetables that will provide bulk
as well as mineral salts and vitamin
content as necessary. A simple
salad served with a French dressing
and a light desert of fruit, round
out the meal satisfactorily.
In order to insure thorough cook-
ing without drying out and harden-
ing it is an excellent idea to parboil
thick sausage before frying. Put
sausage in frying pan and add
water to half cover. Prick the skin
in several places to prevent burst -
and let the water cook away. Then
brown over a low fire in the fat
that cooks out of the sausage.
Sausage may be baked in a mod-
erate oven instead of cooked on top
of the stove, but no matter how it
is cooked it must be well done.
There are all sorts of delicious
combination dishes made with sau-
sages. Potatoes or apples are most
inviting stuffed with sausages.
Scalloped sweet potatoes and bulk
sausages, macaroni and sausage,
rice and sausage, sausage in a cas-
ing of baking powder biscuit dough,
and apples and sausages in various
ways—these are a few of the many
ways sausages can be used to add
variety to menus.
Sausage rolls are a good- hearty
luncheon dish. They are made as
follows: Two cups flour, four tea-
spoons baking powder, one tea-
spoon salt, two teaspoons butter,
water, four parboiled small sau-
sages.
-----eareteantresret bolds :+isYdea
and salt. Phi' iii T .itter and cut in
'water to make soft .dough. Put on
a floured molding board and roll
with a floured rolling pin into;;a
sheet about one-half inch thick. Cut
into oblong pieces a little longer
than the sausage and put a sausage
in each. Fold pieces together and
piece on an oiled and floured pan.
Bake in a moderate oven for twen-
ty-five minutes. Serve with apple or
cranberry sauce.
MAKING GOOD GRAVY
Good gravy is an .improvement to
• a dinner, but I find that many
people are rather puzzled as to how
it should be made, writes a cookery
expert in the Johannesburg Sunday
Times.
In my early days of housekeeping
1 often felt something was wrong
with the gravy, though I did not
know what.
To begin with, I confused gravy
'with sauce. Strictly speaking, of
eburse, gravies are simply the juices
from roasted or braised meats di-
luted or seasoned but not thickened.
Exceptions to this rule are the gra-
vies served with roast veal, pork
and poultry, to which a very little
dour is added. Many people like all
gravy served with roast meat slight -
y thickened, but it is not really
correct to do so,
To snake delicious un%hickened
pjravy to be served with roast beef
1}iuttoti or lamb proceed as follows;
/f there are any rough pieces or
bits of bone that were cut off be-
fore the joint went into the oven,
put then in a small pan with a little
water, and let them simmer while
the joint roasts. They will make
delicious stock. When the meat is
cooked, raise it from the tin, put on
the dish, and keep hot.
Carefully pour the dripping from
the tin into a clean jar. Beef drip-
ping should always be kept by itself,
as it is superior to any other; but
when pouring off the dripping, be
sure and keep back the rich brown
sediment and brown juice that you
will find under the liquid fat. To
this brown juice Left in the tin add
a teacupful: more or less, accord-
ing to the amount of gravy you need
—of boiling stock, or ,i f you are so
unfortunate, or so thriftless, as to
possess no stock, water must be
substituted.
Then take an open spoon, and
scrape the inside of the tin well
over, -in order to loosen all the brown
particles. Keep the tin over the
fire all the time. Boil the gravy,
well, and skim off a little grease if
it 'seems too fat. Season the gravy
carefuly.
Note the color; if for any reason
it is too pale a tint to look nice, add
just a drop or two of the burnt su-
gar caramel that should be found.
in every cook's cupboard for emer-
gencies. This will make it a temp-
ting brown. Don't overdo the cara-
mel; too brown gravy is as bad as
if it were too pale. Lastly strain
the gravy, a little round but not
over the joint, and the rest into a
tureen.
For thickened gravy to serve with
pork, veal and poultry, proceed
just as for clear gravy, until it
conies to pouring off the dripping
from the baking -tin then pour off
all but about one tablespoonful of
the dripping, and shake over inside
the tin about one level teaspoonful
of flour. Stir this well into the
dripping, and fry it a pretty rich
brown color, taking great care that
it . does not burn. Add about three-
quarters of a pint or stock, and
stir it over the fire until boiling.
Be sure and scrape the tin well.
Skim well, add seasoning, and more
stock ifs -the. a's".•is, .l:lickeu..,t an
-thin cream. Then strain it and use.
HOT SANDWICHES
One of the best luncheons we
serve our family is made with left-
overs and the fancily never know it.
They think only that they are hav-
ing a special treat in these hot sav-
ory sandwiches that are so satisfy-
ing and appetizing when the March
wind blows,
Left -over meats, odds and end of
cheese, sauces and all sorts of rem-
nants of left -over food fill in splen-
didly in preparing savory sandwiches.
And stale slices of bread may be
toasted, so that's another saving.
Graham 'bread, Boston brown
bread, whole wheat bread, rye
bread, crackers, rolls and biscuits
are all usable for hot sandwich -
making.
USE SUNDAY ROAST
The remnants of the Sunday roast
of beef may well be made into an
appetizing hot sandwich. Chop the
meat very fine, add the gTavy to it
and add this mixture to a few shreds
of green pepper and minced onion
browned in a, little fat. Heat to the
boiling point and add half a teas-
poon of worcestershire sauce or •to-
mato catsup to taste. Serve on hot
toast with spicy pickles.
Hot chicken sandwiches may be
made in several ways. If you had
chicken with biscuits and gravy for
Sunday dinner a very easy sandwich
is invade by removinge the meat from
the bones, reheating it in the gravy
ls�
This automobile, owned by the VERA and m arked "Fox Official Use," was crushed in a triple
crash with bus and another automobile while"° going through Central Park in New York City,. Three
persons were severely injuredi in the smashup.
THE HEAVENLY FATHER—Psalm
103: 1-5, 10-14; Isaiah 40 :" 27.31;
Matthew 6 : 24-34; Luka 11 :12;
John 3 : 3-6; 8 : 4047; 14 1=31
Romans 8 : 14-17; Hebrews `•12
6.11.
GOLDEN TEXT — "Like as a 'fa-
ther pitieth his- children, so the.
Lord pitieth them that fear him.; --
Psalm 103 : 13.
THE LESSON IN ITS SETTING
TIME AND PLACE --- Psalm 103
belongs to the time of David and was
consequently written after 1050 B.C.
the fortieth chapter of Isaiah may: be
approximately dated at 712 B.O., the
Sermon on the Mount was giVen in
and serving it on the biscuits which
have been split and toasted. '
The remnants of roast chicken: or
any variety of poultry work up de-
lightfully in the following recipe.
HOT CHICKEN SANDWICH'
One cup finely chopped chicken,
lis cups milk, 2 tablespoons butter,
2 tablespoons flout, .x tablespoon
mayonnaise, 3 drops onion juice, 1
teaspoon capers, 5e teaspoon salt, 34.
teaspoon white pepper, graham
bread.
Melt butter, stir in flour and sl?w-
ly add milk, stirring const' ly.
Cook and stir , until,boil;n
...e..w...t . awaate
pepper and prepared chicken. ` 'ut
between slices of buttered graham'
bread and serve at once.
Hot Hainburg Sandwiches
One half -pound round steak
ground, 1 small onion, 2 tablespoons
dripping or butter, 1 tablespoon,
flour, % cup tomato puree, 34 tea-
spoon salt, ¥s teaspoon pepper,
whole wheat bread.
Mince onion and mix 'with chop-
ped meat. Saute in butter or drip-
ping until a nice brown. Season with
salt 'and pepper and sift flour over.
Mix thoroughly and cook and stir
until flour is browned, Slowly add
tomato juice, stirring constantly.
Cook until thick and smooth. Spread,
hot and savory, between slices of
buttered whole wheat bread.
Apple Ring Sandwich
This sandwich will find favor on
one of the first warm spring days
when the sun at midday seems as
warm as summer.
Slice Boston brown bread rather
thin and spread with softened butter.
Cut tart apples in slices about one-
quarter inch thick and remove cores
but do not peel. Saute In butter in
a hot frying pan and arrange on
prepared brown bread. :Sprinkle
lightly with sugar and cinnamons
mixed and put into hot oven for a
few minutes. Before serving drop
Marbles of cream cheese dusted with
paprika in each apple ring.
3
the mid -sunnier of A,D. 28, probab y
on a hill west of the Sea of Galilee;
the passage from Luke dates from
the early winter of A.D. 29; John 3
3-6 belongs in the very earliest part
of our Lord's ministry in April, A.D.
27, and records events that took
place In the city of Jerusalem; the
teaching of John 8 : 40-27 was given
in the same city in October A.D. 29.
The great fourteenth. chapter of John
contains words uttered on the day
before our Lord's crucifixion, April
6, A.D. 30, in the Upper Room. The
Epistle to the Romans was written
about A.D. 60; the date of the
Epistle to* the Hebrews and its au-
thorship are debated questions. It
was probably written not many years
before the fall of the city of Jerusa-
lem, A.D. 70.
"Philip saith unto him, Lord show
us the Father." The universal human
craving to see God, to have the same
indubitable direct knowledge of him
as we have of one another. "And it
sufficeth us." It is the pathos of the
heart's instinctive yearning for a
Father—a Father's heart, a Father's
home—in God.
"Jesus saith unto him, Have I been
so•long time with you, and dost thou
not know me, Philip?" God is holi-
ness and love; the real manifesta-
. ,.,.k�,v,to ntta
'oniy''cans,ei: iza eeale.ora,Y.;.: a sue
rhat in it, in its acts and words, the
moral perfection of the divine char-
acter shall shine forth. Now, this
unique spectacle, this perfect theo-
phany, the visible resplendence of
God, the disciples have had before
their eyes for more than two years.
"He that hath seen me hath seen the
Father; how sagest thou, Show us
the Father?" This sentence most
unmistakably makes Christ speak of
himself as equal with the Father,
true God.
"Bellevest thou not that I am in
the •Father, and the Father in me?"
The teaching of Christ showed how
he was in closest communion with
the Father; his works showed the
Father wrought in him. "'Phe words
that I say unto you I speak not from
Myself." This idea is frequently on
the lips of" Christ; see e.g., 7:16;
8:28, 38; 12.49; 14:24; 17:8, 14. See
especially, neut. 18:18. "But the
Father abiding in me doeth his
works 'r The words and the worka of
Christ are pointed out as the two
proofs of his union with the Father,
the former appealing to the spiritual
consciousness, the later to the intel-
lect,
"Believe pie that I am in. the
lather, and the Father in me: or
else believe me for the very works'
sake." They were to believe his very
statement concerning his union with
the Father, and the Father with him;
but, if this they could not do, then
they were to "begin with the works
and, through them, arrive at a belief
in the divinity of his person.
"Verily, verily, I say unto you, He
that belioveth on me, the -works that
1 do shall he do" also." How tremen-
dously encouraging to these disciples
must have been an assertion such
as this. "And greater 'works than
these shall he do; because"' go unto`'
the Fattier." Christ wrought mir-
acles that men, beginning with what'
they ebuid see and appreciate, might
be led on to believe in and trust Him
for power to help them in all their
natters.
"And whatsoever ye shalt ask in
my name." This first mention off
prayer In our Savious's parting
words thus enables us two most im-
portant lessons. He that would do
the work of Jesus must pray in his
Nance. IIe that would pray in his
Name must work in his Name. "That
will, I do, that the Father may be
glorified in the Son." It follows as a
matter of course that this must be
with us, as with Jesus, the essential
element in our petitions: the glory
of the Father must be the aim and
end, the very soul and .life of our
prayer.
"If ye shall ask anything in my
name, that will I do." Thus, while his
disciples shall pray in his name on
the earth, he will act from heaven,
on God's part, to execute the 'work,
so intimate will be the union effected
in him between heaven and earth.
"If ye love me, ye will keep my
commandments" Obedience is the
necessary consequence of love.
, "And I will pray the Father." The
work used for praying here is a dif-
ferent one from that used in preced-
ing ing verses, impiyi' on the: Dart of
the esker a certain equality,' as of
king with king (Luke 14:32), or, if
drheigvrtra �3If ar=NY'
which lends authority to the request.
"And he small give you another
Comforter." He is given to. strength-
en us for every task assigned to us
by God, to sanctify, • enlighten and
empower us. By calling him another
Christ virtually asserts the Person-
ality of the Holy Spirit, and his es-
sential equality in the Godhead.
"That he may be with you for ever,"
He will not leave, as Christ was
compelled to leave. This promise is
for the Church as a whole, and for
each individual believer.
"Even the Spirit of truth." The one
whose sphere of activity would be
the truth, who would. revea 1 the
truth to men, See, e.g., v 26; 15:26,
16:13; 1 John 2:20, 27. There is also
a spirit of error (1 John 4:6; John
8:44). "Whom the world cannot re-
ceive; for it beholdeth him not,
neither knoweth him." Thus, the
world, by its own wisdom, can never
come to know God, and to discern
spiritual truth (1 Cor. 2:11-15). "Ye
know him; for he abideth with you,
and shall be in you."
"I will not leave you. desolate." It
Is found only once again in the New
Testament (James 1:27), Christ
knows the human heart, and how to
meet its deepest needs. "I come un-
to you." He came to them after his
resurrection; more powerfully, at
Pentecost; be continues to come to
all believers in many ways, at every
crisis; he will, finally, come again
to take us to himself.
"Yet a little while, and the world
beholdeth me no more," It was tql
bo less than twenty-four hours, Tbp
world never saw bfm after his renal
rection, "But 'ye behold me; because
I live, ye sball live also," The lifq
they live, so far from being .a vacant
and dead :thing, because he' hasdist
appeared, shall be the continuous
evidence to them that he lives, and
lives in and with liheni,
"In that day ye shun know that 4
taro in my Father, and ye in pre, an
1 in you," The day corresponds td
the coning, but generally it markt
each victorious crisis of the new ay
Prehension of the. Risen Christ, •
It's Simple
Illustrated Dressmaking Lesson
Furnished With Every
Pattern
The dress gains a pleasing aria\
slender appearance through its,
cross -closure bodice, accented by;
tailored revers. The jacket is the
smart type with comfortable raglan,- _
sS ite?'i3'ttth`er "is ..,die i 'F`li smarts'
'
g y aa'Yr
adaptable and becoming to the slit&
and the not -so -slim alike.
Black rough -surfaced clocky crepe'
silk made the original. Bright red
ribbon velvet made the tied belt
It's lovely for immediate and al
spring wear.
This model is also distinctly
smart and wearable carried out in
printed crepe silk and in light'l
weight woolens.
Style No. 2671 is designed for,
sizes 1.6, 18 years, 36, 38, 40, 42 and
44 -inches bust. Size 36 requires,
5 3-4 yards of 39 -inch materikl wit
1-4 yard of 35 -inch contrasting for.
belt. If cuffs are made of fur',-.-.
yard of 7 -inch cuff banding.
HOW TO ORDER PATTERNS
Write your name and addre
plainly, giving number and glee of
such patterns as you want; Enclose
15c in stamps or coin (c1 i°p aefea.
red—wrap it carefully)
number, and address yout .
Wilson Pattern Service,
Adelaide St., Toronto.
The passage was played over witlel
distressing results and Novellis eat,
down In the orchestra chair, the:
power of speech being unequel to thej
occasion. Presently ho was observe;
ed to be taking off his shoes. Then,i
he tailed to the erring double bassel
"Come here, my poyt Measur*
me for a pair of shoes and for head,
en's sake go home and make them,
FU MANCHU
"1 had just reached his side when Sir Crich-
ton fell writhing upon the floor," continued the
.nobleman's. secretary, "He seemed past
speech, but as I Paid him upon the couch, he
gasped something that sounded tike 2''he red
handl' From the direction of his last glance I
think he referred to something in the study
W lr
By Sax Rohmer
THE ZYAT KISS "The Red Hand"
"1 searehed. the study three nights ago at
the regilest of Sir Crichton, who thought
something was hidden there"
"Some THING, or someone?" domande
Smith.
"The word he used was some THiN01',
"Having called the
servants i ran into the
study. But there was
absolutely nothing
unusual to bo seen,
T hewindows were
closed and fastened.
There is no other
door; anybody enter-
ing the. study would
have had' to pass me.
Even if somebody
had been concealed, which would have been impos-
sible in that small room, I should have soon him
corning out."
ri!
$; Ci,
Neyland Smith tugged at the lobe of his left ear, which
was a habit of his when meditating,
"You had been at work hero some weeks, 1 understand.
Had anything unusual occurred?" he asked the secretary.
"Sir Crichton was writing an important book. Ho was
very nervous, and something did happen, though`)' gave it
litife thought, , 0 ni: rn sax nahsar cad na pall Hrhdlote, 5e