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The Lucknow Sentinel, 1935-01-31, Page 3ft I By Mair M. Morgan _ T Fapious Turba no to jreparei Wix’ W “to*’-'. - 1 ■ yyhjr did Chri.st trouble to do .... Aar theirii • L•<‘So> whon' they had £rok$n their fast, Jesug saith to ;^Siipon Peter.”- Th© QUestiou-<o wa itseK upon-one . at once why Christ shouj.djat thia solemn time speak particularly and in tWs casS . exclusively to Peter. Qne reason would be that Peter had sinned morb grievously than the , pther disciples during Passion. week and his restoration must be given greater attention. “Simoh, son Tif John.” The name by which Chnst here addressed. Peter would remind him -of- his natural weaknesses, and of all that 0h?ist.. h*d done *oY him and . in him. “Lovest thou me more than -these? -Le. more thau These, tljJL fellow-dispiples love me. There/ ig\Tn^ub^l^“'V‘Teffe"irence .. fprnier announcement of Peter’s -in , (/ohn 1?3:^ ; Matt.. 26:33), “He ' saith unticL'-him,*; Yea," Lord; thou • kflpwest that I lo.ve thee.” The word Christ used for.‘love in;his question'1 was agapao., whisky- .says Thayer when used of love«to a"master, God or Christ, involves the, idea oL at- . fecti onate reverarice. ,. When ‘ Peter replied* however he used a different word Tor love, phileo, which indic­ ates a more personal, emotional love -^-as^thongh^.the.EWGrd the Lord used seemed to Peter too cold h word. " “He saith Cffito him, Feed my lambs.” Christ probably riieant,. for ' rPetep -to -nourish the youngest Chns- ’ tiahsL.the new-born converts with the" great. elemental truths of tiia ; ~~ : fsiitris , “ . ': .. .. ■ ■ « “He saith tt> him. again a second . -fme, Simon, * sou' of John, lovest . thou me? The p.nrase more* than these is omitted. “He saith unto him Yea Lord; thou,- knowest that I love tn£e.” Christ and Pe.t>r each Use the j same -respective, words... for love that they used in; the preceding verse. “He. saith Unto him, Tend my sheep’’ ,. There ‘s a twofold difference! be­ tween this command and* the preced­ ing verse, h . «’• | sd for'sheep is" changed, an.d Christ' probably here . make's reference to the more adr ..vanced Christians, the . young men.* and ‘fathers (1 John 2:12-14),. ■ . “He' saith' unto him the /third , ' time.” The! suestion ' is repeated' three~times-not-becauseJesus.doubt- ed his disciple’s word o.r affectidn, not because Peter, had thrice denied the Lord, and must three times ,op-r enly'and explicitly roll back the im- putation'of. faithlessness. < .. ' “Simon/ sori of John, lovest thou\_ me?” Here, finally, Christ uses the/^T Word for love Peter has been using in his conversation. “Peter was grieved because he said unto him the -thitd—timp—LovesL-thou—me-?!! He,•„ was riot angry, not resentful./It ha*d . t _ __ _ ,- . , _____' \ • , - ■ ‘ r f 9 I & » *<5 By BUD FISHER <• A WILD CLASS OF PEOPLE' BUT . £ ■V '■' '‘'U SEARCH ME, SON! HE MUST BE ONE of those southern DUMB-BELLS! ,-----' The urihalved ten inches form the cap A ^joab of white varnish-pnce a year will preserve wire clothes lines. . Use two coats the first time if. the liri4 has- -started, to rust. hemline. •• ‘ At the same rendezvous, another" wriman wore abpictilfe frock Jn black moire With- flesh net yoke MUTT AND JEFF— W o man’s . .. . __ __ .... ...cj • ’ . ’ - onion sliced, 2 . tablespoons bacon fat, -' ;. ■ ,,Salt and pepper liver to taste, them, dredge with flour. Heat Fat in pan. -Fry slices till brown on both sides. Push liyer '..aside,'-*; add onions arid let, brown slightly,* cover arid^ Jet /rioblr4<Pt6'^”mm-utesr*“S-erv& ~w-ith’- slices of broiled, bacon or .extra fried onions.‘ ’*, . / ■ ' ■„ ' Steak and Kidney Pie. Get 2. Ibs. round pr flank steak and a good siiged Beef kidney, Wash,add cut' kidney in pieces, also 'steak .pnd , brown* in frying pan with sliced onion. When meat is nicely browned slew- gently, till tender. If usiilg' coal stove, put .in,-covered' casserole and cook in o.wen_tilL done. Turn meat into deep pie dish and cover with crust. Bake till crust, is golden. ^brgww^eWe-^^^ , Boiled Pigs -Feet Wash and boil ’pigs’ feet fill tend­ er. Serve with sauerkraut. ‘MEN’S PET’ DISHES The. following recipes, is .vouched f^r by 'several riien as being the peur' •feet. list, of their .favorite dishes: j Conned Beef and\ Cabbage Briirg, |:.orbed.-.bee.f,To a boil iii 1 jvater to. cover,, and- throw' away the , -pi's-t water: "Bring io a, • boii‘7againr add. five pepper corns«arid simmer/ I lAlldwihg 3r4 hour, per • pppnd'. of. When almpst done, "add "cab- W’age' cut- im sections/-/__L ' J/ /__ ■ . Trvpe ivitb; Option Sauce ' . , - . 1,1b,, pickled tripe? 5 onions/. 3 cups /white jsaqce, 1 tpaspoqp'Tembn sa.uce; i ,: Cook a pound of pickled tripe in J boiling salted water. Cut" it into .j.-pquares of about one and one-half fcjriches; Boil 'five onions until- tender) drain and . chop them. "Make^^hree. white sauce 'and add 6ric tea- p/spoon lemon JufceF. ~;Codk in'a. double boiler for fifteer Iminutes. -Garnish, with parsley and ____ ' . Byeaded Tripe' vl'-lb., pickled tripe, milk^ 1 egg, ! ' butter, vinegar. /*■ „ Simmeijk; - one '' pound - of " pickled ; I • honey-c^bed ,tripe for two or three U.’ hours in nlilk/and water, equal parts, I, enough toLcoyer. Then drain ' -.off,, ___Wipe tripe - dry, and cut into pieces. ’'Beat’ an 'e^’/“add. a tablesppori-" 4—waieiL—But_^_go.o,d_;q.uaritj±y^Qf„Jbut- r _ _ ..... ____ - ter m a. frying pan. "While that is' chances to-pne",' half/the trouble | getting -h-ot. egg and crumb the ; pjeces of tripe, arid put? in the Hot b(utfer. When nicely browned add a little vinegar and serve.. ’ . Belgian. Hare Fricassee ■ ■. Skin and remove fine skim' from 1 meat/ Cut in joints for serving and. .1 roll each in flour, that hag0 been ’ > seasoned . with salt- and pepper. .Cook 7 - spyeral -'slices -of :.fat salt port in a- ” .’frying-- pari;- renToving'; them ah soori . ’as dry and laying aside., ..Brown' J .jbin|s qF hare in; fat tried out" from i fce pork,; having it very hot that I /they may brown' quickly. Cover ji1/closely and set back to cool; -till I'j /tpriderjn' their own steam. Pour off J all the fat from the pan and dissolve Lthe glaze in a .very little water. This I to be served in .the platter with the. , I hare. Serve“with tart jelly—-red cur- L-_raht_oT_goASjeben-v-—andhorseradish sauce. - ' - • - -_____Chicken Pot Pie ' Bress, clean and cut a 4 lb. chicken' Jn pieces and^stewrior:boil' till 'tender..' ■ Make a brown saucp using chicken sto’ck/~Here's Iid^^sauc^isTmScleF Take 4. tablespoons butter, 4 tables ..-•poons flour, % teaspoon salt, 1-8 _ Teaspoon ^pepper, 2 e.cups hot waiter e %itnd cKfc^^”‘stdckTriixed777~^rbwn' ■■ butter and add flour, liquid and .../...■gradually rest of seasonings. : /-Let ' ^ook .!5 -minutes' - - -• Put chicken in- baking dish, -porir J „ sauce over and cover with crust made with baking powder biscuit ” 3bugKr''’Cut^l'itS'’in.7“dough--for-steam- -to escape and bake . in hot overiritill -. &rust is-brown. and well done......J... . Beef Tongue wit^h^ Vegetables Boil fresh beef tongue 1 hour; skin and lay.iri roasting-pan upon a layer- of Vegetables cut into dice—carrots, « turnips, celery, potatoes, peas, beans rind small round tomatoes and onions. .. , Pour about thb tongue gome ©f the water in which it whs boiled; -cover and cook slowly for1 12 > hours if tongue is large. Then remove .skin. Remove tongue, keep it rdosely cov­ ered and hot while ■ you take out vegetables. —.•/Thicken gravy with browned flour. ’ Dish the tongue; arrange ; vegetables in sorted . heaps about it’-and pour some of tii^ gravy ‘""river-all, sending fest to table in gravy, boat. ■■) . . . Lamb Stew Cut‘ lamb, from mjck or shoulder, in Brown in fat .with chop­ ped omon. CoVer ’with boiling'water ; let. cook. Add carrots,, celery diced and parsley, salt and pepper. Cook 2 kour^or till tender. Half, hn hour before done, add small potatoes. Serve hot on platter, garnished, with parsley. ■ ! Sliced Liver "■ -One lb. calf’s liver, sliced, 2 table­ spoons Hoim, salt and pppper, 1 large CfflL&REKl’S BREAKFAST . “Awr I don’t want to -eat any . breakfast’”" 1 Ip far too many homes that whin- . ing .plaint start's the day, voiced ■ by >. the child who is finicky' about food;, Very often th’is:" is".'■ mother’s own " fault, whether ' she knows ’ it' or not; , ..appo.rd.ing to child ^specialist.' Ten. ■ • • •- ■; ■; because either, breakfast has degen­ erated -into-.such a- hurried meal that the child’s appetite is taken away by a fear that he is going to be' late for school,, or else the whole is plan- “ned ariil served so carelessly and unattractively that nobody who was riot starving would want it. Well, something . has to be. <jone about that, .and something can. There, - are easy - wa/s: • to insure. hearty breakfast eating 'by the youngsters.' 'First look ttf thb bedroom. Care­ less ventilation—not enough fresh air—and' the wrong bed-’ covers the night 'before ■ may make a child, quite indifferent to his breakfast. Be sure'to allow plenty of time for eating breakfast .and allow at least. 15 minutes between the time he finishes his meal and the time -he. must start to- school.- .. Set' the’Table witfikfresh linen; or doilies and gay china, Don’t get in- To^a~iY:enu“‘rut,--ertheiv——Use--the- '^s^cid-^ruits^^alternately —-with- stewed. fruits to make a change in t'. ‘ '■ : ; pleasantly chilled and carefully sea­ soned with lemon juice may take the place of orangbl juice occasiona­ lly;—;'1Cereal-s’'may4be-of-'the-eooked-- or ready-to-serve variety. Serve with plenty of rich milk, or cream . fiety.jof ^grains. ■ -. f : • Something hot .aids " digestion arid - may. be provided ■-by--8u_cupLp£u^.hpL ^milk-or-cocoa—made_wi.th._milk,..if_ ready-to-serve, cereal, is used. Eggs . may be cooked in. numberless. ways< Or preamed'meat or ‘ creamed vege­ table on toast with a ., garnish* of crisp bacon makes an acceptable, warm dish. . Hsive the toast crisp so. the child will chew it well. It’s a good idea to serve toast with cook­ ed cereal and muffins' or rolls, with; ready-to-serve cereal, A . ; NIGHT CLUB STYLES A .dispatch from -New" York says: In” some of t,he smart eyehing fash­ ions currently seen at some of the various bright night spots although . thefe. is strong period, influence,' the inspiration is quitfe varied including, the barque effect with leg or. mutton sleeve, the off-the-shoulder line .and •slashed sleeves of .the moyenage theme as well *as high ripple and full skirt which suggests the 1880’si while the lame, overbibuse with halter neckline and bare back is in a strictly modern interpretation. '• Tallulah Bankhead was sefen in a gold lame frock\with drop shoulder decollete bordered with , ruby glass ball fringe. The! long slashed sleeves rire held at intervals with" ruby ball buttons and the train ig a Separate panel widening at the ■ r Figure d—The turban itself is merely a bias-cut ength of •material measuring^ a yard and a halt 4 in length and ha.lf.ja y’ard in width. .The material is cut in half-for ail but ten inches of its- length,, r-■ . forming .stfeamersjllhaf -meas,ure: a quarter of a yard ,j|i width. The unhalved ten.-inches form The cap which- gives the turban, its fit ^Figureri^The cap is- made by gathering the uncut end. smoothly and , ~‘7'/fitting^it aro-urid—a-band. This'. hugs the .head somewhat; in tile manner of. a bridal yeil with the tyyp t streamers falling over the shouders,. These are ctossbd first iri-The backvjas shown in/ltigure ;3.2-—Grosa^l the streamers at the nape'of the neck, pulling them tight to the head, .Draw them snugly-over the ears and above the forehead,. Figure 4.—Cross them high on the head,-arid in pulling; them back make-sure they fit close to the he.ad The next step is to cross them again in back as shown •m Figure 5<r-/Tnis second crossing of the, streamers at .- the back should be made a bit higher than the~firs.t. Again‘draw < them tighti tothe head. Figure fi.-^-As- you draw the streamers around to the fropt.again, you will firid two ’short ;erids left. These are to be tucked into the. front drape so that, it 13 slightly raised. "bordered with shoulder bands of siL” vey fox. Thek skirt fulness is ridri- 'centrated at-back. /■ : ~ / Princess Dolly OblWsky/was- seen^ ~ . - iri a two-piece frock composed pf v\ Inn o.c* v».-r /»i I I zx w n-n #3 , nnwATiilliT t-na^ . ' 1 4 < • '■border arid gold lame peplum blouse with cuffed bottom. The bodice is cut. in halter style with neckline fin- - TisKe3~~wTh' scaffT ’erids 'slipped- th rough-an emerald ring. 1 , : A demure evening wrap in honey-' liny topaz -buttons and., . rimmed, h with a jabot of - mink tails. -It was , worn- 0ver7^“^rownywool"lace“froek— ^ArTobe~de~style---in~bott"le—green- Lyons .velvet had a pointed over­ skirt bordered in sable dyetk’martefr pleated and flared on the hips. It was completed by a matching de­ tachable capelet banded in tihe fur/ The large .clip." was studded with rubies and diamonds," ' L SHAGGY FLOWERSK . ■. . Molyneux color combinations .‘favor shaggy flowers'—tulips and' .dahlias. KITCHEN KINKS > '' "■ ' ■ If the shells pf eggs crack" when they are being boiled a small quan­ tity of vinegar added .to f he ./water will stop further breakage. ' . * * * ,; - A handful of salt added to yOur ■starch gives; your clothes a new texture. . ‘ ' • Im toasting meat, -if one teaspoon of salt to the pound is used, it, wilt be just right for the majority of tastes.;l ”• .• ■' * * Here is ^a hint for. using up bld rags. Cut them up„ into small piec­ es and fill matresses, pillows or. cushions with them. ' \ k - • ■ '■ V , ' ' ■'-13 . ■" -r ', ■ . 1 ' -=</ “Jesus saith. Unto them, Comg and break your fast,” - Christ as the Bread of Life would have none of his disciples suffering ffor want j’" 'Lpwitual nourishment. “And^nohe of Who /aft thou ? knowing; that it was LESSON V—FEB. 3. "Pitepr^^toyatton—Mark 16:7^ John 20:1-10; 21 >1-23. Print John 21;11“19 "TtlO;. -oh the Sunday : of £He rection ’Of -Christy - April 9.,- A.D., 3'0; . joKn.721“ u:-Al-2-3-, -spmetimOnJtbe , _fhe .Lord.;”, They knew.; -yet- would . they willingly have h^d'this; assur- ■ - place , ■■__ Mark 16:7 "arid John 20 j ance sealecTand made"yet''Tnore--ceri" T710*,''ih^thVgai.'den-whe-rp-Jesns..bad„. ' 1 ’'*" J “•1**"t* been buried just outside The city wall of Jerusalem; John 21:1-23, at the .sea;of: Tiberias. " “Simon Pete^ therefore went up;” The commarid' had been addressed', to all of the disciples’} Peter again , takes the initiative. - “And d/ew the net. to land, full . of great* fishes?' Fish unusually large. ‘‘A hundred and fifty and three.” As an. old sportsman hardly forgets the -num-, ber Of the branches on the.*antlers of the stag he has killed ; as an old sol­ dier remembers exactly the circum­ stances of The last battle in which he w^s engaged; so John, the'former fisherman noted carefully,. and he .never forgot again the number ‘of fishes caught ip the* la smtircaluou draught of fishes." ' “And for. all there were go. piany,- the net was riot rdnt,” cf. Lulje^X. Service after thee resurrecton of Christ has abotft it a permanence, a security, a completeness not possible, before. ? ■tain to- thenj .by. his own wo^d, which for alt this wey shrunk from seeking to. obtain, so majestic and awe-in­ spiring was his presence . now." 1 ; . “Jesus, cometh and taketh the bread.” We think at once'*of other occasions on which he took bread and broke it (e.g. Matt 15:36; 26:26; John 6:11; Luke 2.4:35.)... “Arid, givr eth .them, and the "fish likwise.” Tlie bread and fish are often" mentioned together-in---the gospels as the two principal items of a meal. .He was limself their host, waiting- to give- lather than to receive-. “Ths is nbw ..the third time that Jesus was manifested to the dis­ ciples.”, This is liis seventh appear­ ance after his resurrection, but only the third to his‘-disdipies. ’The first was to the Apostles, . Thomas , being absent, oh the evening of the day Df the resurrection (Lune 24: \3,6-43; Johri 20:19-24)*-; the second, ’was to- the same group* Thomas be­ ing present eight daysMlater (jdhn 20:26-29). John is the only gospel vr.ter who records all three of the ai*nearances. “After that he wnt risen from the dead. Iprismuch as the disciples’ homes were near, and ter,-inthe^presehce-of-the -rest—a— should consider it needful thus to in- ■teri’ogaterhim-of^all-'men--“And--he- said unto him, ’Lord, thou knowest ' alL things.” To know all things is a - prerogative of God alone (Ps. 7:9; 139 <;cf, John 16:30.; 2:24). “Thou ; knowest that -Llove thee.” The sec­ ond “knowest” is a new, word in this dialogue, and ‘‘pleads the actual as proof of his real friehdshipand love:”. “Jesus - saith unto him, feed my sh'eep.” - ‘ The? word?Tf^fslated sheep here is’ i dentical with ’the one"'-' so translated in.-the preceding: verse; ", but the word feed is the same as the word used in verse 15. The Lordi does not give up his right of pro«-l petty-ip those whom he confides to his .servants, y • ' ' • . , “Verily," verily, I say ujnto thee, when .thou w^st young; thou girdedst thyself and walkedsf whither thou wouldest.” Christ by this statement simply means that as "a youth Peter couli} do as. he willed to do.“But When thou shalt be old, thou Shalt stretch forth thy hands.’’’ Tertullian, the earliest writer to state specific-' ally, that Peter was' crucified, refers to this phrase as a prophecy of such a death. Archbishop Trench re-, marks: There is Quite' enough in thii— description to show, that the Lord/ had this and no other manner di - death in his mind. The stretched- * forth hands are the hands extended on the transverse bar of a crosa And another shall gird thee, and Ca?? ^ither thou wouldest k-tj- T ’e gl'rding by another, is; the binding to the cross, the • su.fferd» being, not only fastened to the in- strument with nails, but also boukd * to it with cords. V f JEFF, THE ESKIMOS A^E RATHBfe VotfRP THEY ■ ,TREAT you , ( NOW WATCH ME, JEFF, i’ll SHyOW VoU '** • J how to MAke friends, you see that ( CUTE LITTLE ESKIMO BABY OVER.THERE? 4 ME 60 0‘ •ASE THE 1 QLD MAH! AH coo-cootzy, COOTZyOoO-LA,LA, IG6V 16(5/ BOO1?/ COCJTZy COOTZY- ■ ahcoo! V_______ 5AY,POE what’s this nut7 ; TRVlN’To SAY? dlll ‘ .rA jfi tftwrtjiI* i«», tnr H. a