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HomeMy WebLinkAboutZurich Herald, 1935-05-23, Page 3yeti+] SAVOY SAUSAGE Sausages are always popular for luncheon, l?realcfast and dinner. They . are useful to give flavor to many interesting dishes and are a most attractive and appetizing gar- nish for roast chicken and turkey. While any kind of meat can be made into "sausage," generally speaking the word means a pork product. If some other meat is used a characteristic word is used to define it. Link sausage, country sausage and bulk sausage are all made from finely chopped pork. Both fat and lean meat are used, but never more than one-third as much 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 'vith 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- spoens baking powder, one tea.- - .r salt, two teaspoons butter, ;pater, four parboiled small sale - out' balking . owder` r o ding b'1t ir-� and roll 'with 4p -floured _rolling trtttto a. sheet about one-half inch esti, G,ut into oblong pieces a little"-I•orhger. than the sausage and put. a sausage in each. Fold pieces .together and place 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 Tines. In my early days of housekeeping I 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 course, gravies are simply the juices frons;` 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 flour is added. Many people like all gravy served with roast meat slight- ly thickened, but it is not really correct to do so. To make delicious unithickened gravy to be served with roast beef i)lutton or lamb proceed as follows: If there are any rough pieces or bite of bone that were Cut off be- fore the joint went into the oven, put them 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 if 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 care - 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 comes 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 if the gravy is thicker than. HOT SANDWICHES 'One of the best r luncheons we serve our family is made with left- overs °itntnhe family never know it. file~ `,tliiiik only that they are hav- ing a'' spacialtreat 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 fateparing 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 gravy 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 made by removinge the meat from the bones, reheating it in the gravy Machine Officially ?u1 Out'(, Use By Bus Ana Another Car se. f This automobile, owned• b crash with bus and another alit' persons were severely injured the TERA and m arked . "For Official Use," was crushed in a triple obile While going through Central Park in New York City. Three e smashup. THE HEAVENLY FATHER; Psaliii' 10$ 1-5, 10-14; Isaiah 40 27-810 Matthew 6 : 24-34; Luke 'T i : 2;1 John 3 : 3-6; 8 : 4047; 1.4 1-3t) Romans 8 : 14-17; Hebrews I2=, 5-11. GOLDEN TEXT — "Like as a fa"i ther pltieth his children, so the Lord pitieth them that fear him. -- Psalm 103 : 13. THE LESSON IN ITS S]Jh'TING TIME AND PLACE — 4Pealm 103 belongs to the time of David and Was, consequently written after 1050 B. the fortieth chapter of Isaiah may be',l approximately • dated at 712 B,C., the Sermon on the Mount was given in' li and serving it on the biscuits which have been split and toasted. The remnants ofroast chicken co. any variety of poultry work up de- lightfully in the foliowing recipe. HOT CHICKEN SANDWICH One cup finely chopped chicken 13i cups milk, 2 tablespoons butter' 2 tablespoons flour,. f,': tablespoon mayonnaise, 3 drops onion :juice, 1. teaspoon capers, 34 teaspoon salt, re teaspoon white pepper,?,, graham bread. Melt butter, stir in4lour'l u1 slog ly add milk, stns?.ing• c iletantl„ Cook and q 'x .until khilierx.; rev ``'d orir r? between slices• of b'utter bread and serve at once Hot Hamburg Sandwiches One half -pound round steak ground, 1 small onion, 2 tablespoons dripping or butter, 1 tablespoon flour, Y cup tomato puree, ae tea- spoon salt, afs teaspoon pepper, whole wheat bread. Mince onion and mix with chop- ped hopped 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 butters 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 oft prepared brown bread. Sprinlcl4' lightly with sugar and cinnamon, mixed and put into hot oven for a few minutes. Before serving drove. marbles of cream cheese dusted with paprika in each apple ring. tht♦ r. rqd-summer of A.D. 28, probab y on ea'4.iiil west of the Sea of Galilee; the aa'ssage from Luke dates from the early winter of A.D. 29; John 3 e-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 word`s 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 aredebated questions. It was probably written not many years before the fall of the city of Jerusa- em, 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 wart's instinctive yearning for a ' `ather—a Father's heart, a Father's r,. 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- tion of -,lime moral -perfections can rase' ptiraction of the divine char- 'siiall shine forth, Now, this "unique- spectacle, .this perfect theo- 'p2ia.'iiy, the visible resplendence of yG61,:'the disciples have had before their' eyes for more than two years. "Ile that hath seen me hath seen the Father; how sayest thou, Show us the Father?" This sentence most, unmistakably makes Christ speak of hinisel! as equal with the Father, true God. "Believest 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 wrougait in him. "The 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, Dent. 18:18, "But the Father abiding in me doeth his .works." The words and the works 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 lett. "Believe me that I am in the Father, and the Father in me: or else believe mo for the very works' sake." They were to believe his very statement concerning his union with the. Father, and the Father with him; but, ifthis they could not do, then they were to "begin *with the works and, through them, arrive at a belief 3 In the divinity of his person. "Verily, verily, I say unto you, He that believeth on me, the works that I 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 I go unto the Father," Christ wrought mir- acles that men, beginning with what they could see and appreciate, might be led on to believe in and trust Him for power to help them • in all their Matters. "And whatsoever ye shall ask in my name." This first mention of 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 Name. He 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, ho 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 verses, implying on the part of the asker a certain ecdiiality,• as of king with king (Luke 14:32), or,' if' not equality, familiarityy with him ""e gift of favor is sought ,!A$d lis,s , lie,- hority.to aft?4i p? Comforter." He is `gfven"'to strength en us for every task assigned to us by God, to sanctify, enlighten ;and empower us. By callinganother. Christ virtually asserts the person- ality of the Holy Spirit, and leis es- sential equality in the Godhead, "That he may be with you for ever." He will not leave, as Christ was compelled to leave, This promise is for the Church as a whole, and for each individual believer, "Even the Spirit of truth." The one whose sphere of activity would be the truth, who would revee. I the truth to men, See, e.g., v 26; 15:26, 16:13; 1 John 2:20, 27. There is also a spirit of error (1 John 4:6; John 8:44). "Whom the world cannot re- ceive; for it beholdetb. him not, neither knoweth him." Thus, the world, by its own wisdom, can never come to know God, and to discern spiritual truth (1 Cor, 2:11-15). "Ye know him; for he abideth with you, and shall be in you." "I will not leave you desolate." It is found only once again in -the New Testament (James 1:27). Christ knows the human heart, and how to meet its deepest needs. "I come un- to you." He came to them after his resurrection; more powerfully, at Pentecost; he continues to come to all believers in many ways, at every crisis; he will, finally, come again to take us to himself. "Yet a little while, and the world behold.ett me no more." It was to be less tbair twenty-four flours, Ther world never saw him after his xesuie motion. "But ye behold me: because I live, ye . shall live also," The lite they live, so fax• from being a vacan$ and dead thing, because he las die appeared, ellall be the continuous evidence to theca that he lives, ani lives in and with them, "ln that day ye shall know that am in my Father, and ye in zne, an 1 in you." The day corresponds tQ the coining, but generally it markt each victorious crisis 01 the new ap Prehension of the IUseu Christ. It's Simple illustrated Dressmaking Lesson Furnished With. Every Pattern The dress gains a pleasing and slender appearance through itis cross -closure bodice, accented bye tailored revers. The jacket is the smart type with comfortable raglaq,, kis' `s •so easy to sew. :,Myr yodel, is dell k Trough -surfaced clocky crepe p =de the original. Bright red nebvrvelvet made the tied bel It's •lovely for immediate and all spring wear.. This model is also distinctly smart and wearable carried out in printed crepe silk and in light -i weight woolens. Style No. 2671 is designed for, sizes 16, 18 years, 36, 38, 40, 42 and•' 44 -inches bust. Size 36 requires; 5 3-4 yards of 89 -inch material wit> 1-4 yard of 85 -inch contrasting foir belt, If cuffs are made of fur -- yard yard of 7 -inch cuff banding. HOW TO ORDER PATTERNS Write your name and addresse plainly, giving number and size ofl such patterns as you want. Enclose 15c in stamps or coin (coin prefers) red --wrap it carefully) for ea number, and address your order $c Wilson Pattern Service, 78 Wes Adelaide St., Toronto. 1 The passage was played over with distressing results and Noveliis sats down in the orchestra chair, the power of speech being unequal to the occasion. Presently he was obserr ed to be taking off his shoes. Theet he called to the erring double bases "Come here, my poyi Measures me for a pair of shoes and for he en's sake go home and make them . e FU MANCHU had just reached his side when Sir Crkh- ton fell writhing upon the floor," continued the nobleman's secretary. "He seemed past speech, but as i laid him upon the couch, he gasped something that sounded like 'The red handl' From the direction of his last glance 1 , think he , eferred to something in the study. By Sax Rohmer "Having called the servants i ran into the study. But there was absolutely nothing unusual to be seen, fhewindowswere dosed and fastened. 1' h o re is no other door; anybody enter- ing the. study would have had to pats mo. Even if somebody had been concealed, which would have been impose sible in that small'room, 1 should have seen him coming.out." :. THE ZYAT KISS—"The Red Hand" "1 searehed•+ha study three nights ago at the request of Sir Crichton, who thought something was hidden there," "Soma THING, or someone?" demanded Smith. "'rhe word he used was some THING'" ��3 Neyland Smith tugged at the lobe of his left ear, which was a habit of his when meditating, "You had been at work here some weeks, I understand, Had anything unusual -occurred?" he asked the secretary. "Sir Crichton was writing an Important book. He was very nervous, and something did happen, though i gave it little thought, 0Int ty eat nohme add The poll eynelleate, spa