Zurich Herald, 1935-01-24, Page 5l'A
0 -4** -41.v.
Woman's
Wori
13y Mair M. Morgan
UNEXPECTED11TORS
The housewife with a good recipe
for that old-fashioned dainty, nut
loaf, is always ready for unexpected
visitors who may drop in for a cup
of tea—not to mention the -popu-
larity- of nut -bread sandwiches for
the school lunch box. Here is a nut
leaf recipe upon which you can rely.
Old-fashioned Nut Loaf
2 cups sifted cake flour
2 teaspoons double-acting baking
powder
% teaspaen salt
2-3 cup butter or other shortening
1' cup Sugar
3 eggs, unbeaten
1 cup finely cut nut meats
6 tablespoons milk
1 teaspoon vanilla
Sift flour once, measure, add bak-
ing powder and salt, and sift to-
gether three times. Cream butter
thoroughly, add sugar gradually, and
cream together until light and fluffy.
Add eggs, one at a time, beating
-thoroughly after each, Add nuts and
blend. Add flour, alternately with
milk, a small amount at a tine,
beatieg after each addition until
e I •eth. Add vanilla. Bake in greas-
ed loaf pan, 8x4x3 inches, in ireataza
ate oven (350 degrees ,F.) 1 hour
and 15 minutes, or until done.
FRUITED BRAN BREADS
By Betty Barclay
It is very popular at present to
serve fruited bread, not only when
guests are present, but when the
family dines alone.
Fruited bran breads may be prepar-
ed at home and will always get a
hearty reception. Furthermore, in
serving them the housewife has the
satisfaction of knowing that she is
following the dictates of good health
as well as appealing to the palate.
Bran is one of the most valuable of
the "bulk" foods, and sufficient
"bulk" inieou diets is something we
require if. rare to keep our systems
in good running order.
Bran Fig Honey Bread
1 egg
Ye cup brown sugar
3 cup honey
1 tablespoon melted shortening
1 cup bran '.
23/4 cups flour
% teaspoon soda
2 teaspoons baking powder
1 teaspoon salt
%''reup Ahoppecl pecans
1 dip „„ehon-ned figs
13,'O cups milk
41.r..Z,traia'aVlitt"'etsqaraaaeaaye eae
melteaphoatening. Mix well. Add
areateakip eater with soda, baking
powder and salt. Add pecans and
figs to flour. mixture. Add dry in-
gredients alternately •• with milk.
Bake in greeeed loaf -tin in a mod-
erate ovenek875 .degrees F.) for :al
hour andee5 minutes. Provides ,e1
large losit
aea Bran Prune Bread
1 cup bran
1 cup sour milk.
% cup prunes (soaked several
hours, stoned, drained and
chopped)
1 tablespoon molasses
% cup sugar
1 cup flour
teaspoon soda •
1 teaspoon baking powder
1/a teaspoon salt
Mix together the bran, sour milk,
alrunes and =leans. Add the sugar,
then the flour which bas been sift-
ed with the soda, baking powder and
salt. Put the batter into. a greased
can. Cover tightly and steam for 3
ours.
Yield: 1 loaf, 8 servings.
coaraNa HINTS
Here's an idea that comes directly
from one of the most famous kit-
chens in New York.
To give a new and different keen-
ness of flavor to your meats when-
ever you baste them; use 3'z water
end % pineapple juice. Be sure to
use the natural unsweetened juice—
not the syrup in which ripe pine-
apples are packed.
The pineapple juice has the ability
to intensify the flavors of meats to
IIIM1011141•••••••••••
GHTEN THE DARK MOTHS• -
bring out their meaty richness. Try
it next time, You'll find that there
is a distinct improvement and added
relish to the flavor,
In the Hawaiian Islands many
hostesses and chefs are adding 1-3
pineapple juice to 2-3 water for
cooking all vegetables. There is no
taste of pineapple juice in the cook-
ed vegetable, but there is an added
tenderises, and added zest that often
"makes" the dinner.
Stuffing for Duck, Goose or Pork
4 large apples
2 cups stale bread crumbs
1 teaspoon powdered sage
1 teaspoon salt
% teaspoon paprika
Grated rind of half a lemon.
1 cup Hawaiian pineapple juice
Peel, core and chop finely the ap-
ples. Blend with the bread crumbs
and seasonings, Moisten with the
pineapple juice and use it to fill the
cavity from which the bone has been
taken from a shoulder of pork, or
to stuff a bird for roasting. This
staffing is sufficient for 1 bird. Di-
vide in half for small pork roast.
Chocolate Marshmallow Surprise
1 pkg. powder for making choco-
late junket
1 pint milk
1 cup confectioner's sugar
% pound marshmallows
1/4, cup boiling water
Prepare powder for chocolate
junket according to directions on
package. Chill in refrigerator. Cut
marshmallows in pieces and melt in
double boiler. Dissolve sugar in
boiling water, add to marshmallows,
and. star until thoroughly blended.
Turn into a bowl and cool. Just be-
fore serving, put topping on choc-
olate junket.
.PMERGENCY DESSERT
1 cup heavy cream
Powdered sugar
Vanifla
18 macaroons
6 maraschino cherries
Whip a cup of cream until stiff,
sweeten with powdered sugar and
flavor slightly with vanilla. Stir in
six macaroons broken in small
pieces, but not powdered. Pile in
sherbet glasses with a border of the
whole macaroons and decorate with
marshmallows or maraschino cher-
ries.
LIMA BEAN DELICACY
Few realize that the, little
bean' is oneaof ffi' moat"- Villuible
anealine-reactieii foods. Furthermore
many women do not appreciate the
unusual and tasty dishes that may
be prepared with Limas as one of
the chief ingredients. Try the fol-
lowing and be convinced.
Lima Salad
1 cup cooked, dried Liams
2 tablespoons minced onion
% cup diced, cooked beets
2 tablespoons ' finely chopped,
parsley
% cup French dressing
1 teaspoon 'Worcestershire sauce
Mix ingredients andchill abefore
serving. Arrange on lettuce.
SCONES FROM BONNY SCOT-
LAND
America is the land of the hot
breads, but in one or two instances
they have gone across the water for
their inspiration. To bonny Scotland
they owe their recipe for scones.
This particular recipe for scones,
however, might be called Scotch -
American, for it is made with cake
flour 27 times finer than ordin-
ary flour, which helps to make Lem-
on Cream Scones so ready to "melt
in the mouth."
LCM07?. Cream Scones
2 cups sifted cake fiour
2 teaspoons doubleacting
powder
% teaspoon salt
2 teaspoons sugar
4 tablespoons butter
shortening
1 teaspoon grated lemon
2 eggs
1-3 cup light cream
3 tablespoons sugar
% teaspoon grated lemon rind
baking
or other
rind
MUTT AND JEFF—
LEFT—This powder blue ae
ganza jabot, and the deep cut of t
the long, narrow sash as it is atta
bled search for stray belts.
CENTER—Dove-grey bliste
ioned. The belt consists of large,
ornaments are of jade and silver.
of row after row of gray silk cord
fit for informal theatre -partying.
RIGHT—This raglan should
polka-dotted. The shoes match the
pheasant -feathered hat, for the fc
•
ligee of heavy crepe has, for its chief feature, a huge pleated or-
e sleeves give it that comfortable lounging look. Garbo commends
ed three-quarters of the way around, eliminating the usual scram -
crepe is the material of which this enchanting exotic freak is fash-
liver squares fastened with a carved jade buckle and the medallion
The hat, inspired by those worn by Chinese mandarins, is formed
g. The ornament on the crown is of silver and jade. An. ideal out -
red sport coat is of light beige with a huge navy taffeta scarf—
t; the '1 s are navy and so, too, is the unusual high -crowned
tball genie with the tea -dance following.
Sift flour once, measure, add bak-
ing powder, salt, and sugar, and
sift again. Cut in shortening and
lemon rind. Reserve about % of one
egg white for glaze. Beat remaining
,add _cream:: .
flour mixture, and • stir carefully
until all flour is dampened- Then
stir vigorously until mixture forms
a soft dough and follows spoon
around bowl. Turn out on slightly
floured board and knead ao seconds.
Roll ite inch thick and cut in tri-
angles. Place on ungreased baking
sheet. Brush tops lightly with re-
served egg white, slightly beaten;
sprinkle with mixture of sugar and
grated lemon rind. Bake in hot oven
,450 degrees F.) 12 minutes, or
until browned, Makes 18 small scon-
es. (Orange rind may be substitut-
ed for lemon rind in this recipe.)
CHEF TALE
Here's a cook's dictionary of
words in culinary usage: Aspic:
savory -meat jelly. Bouget Garth:
herbs of different kinds usually put
into a muslin bag to season stews,
etc.; Bain -Marie: an open vessel
with a loose bottom for hot water,
to keep sauces, ete., very hot with-
out reduction. Canadians call it a
double" boiler. Consomme; strong
clear gravy obtained by stewing
meat a long time. Also used to
mean soup, Croquettes; mince of
fish, fowl, or meat, seasoned, rolled
in egg and breadcrumbs and fried
crisp. Croustades: fried forms of
bread tasted or fried, used as a
garnish or dropped into soup • just
before serving' . Chaudfroid, a cold
entree OT a sauce for masking cold
meats. Caramel: sugar boiled with
a little water to a deep brown, or
burnt. Espagnole: a rich brown
Spanish sauce. ,Flan: a French
custard, or a fruit -open -tart with
"jellied" juice. Fritter: fruit en -
13
cased in batter and fried. Farce: a
forcemeat or stauffineee.oleaea 'stock
boiled down. tojelly thickness, made
improvemeats,taopn gpearles;
t,11,..rmevner,.,t,n,dasbedoilteod
',4er aZe: o
, fasten pieces of ba-
con over anything for basting pur-
poses. -Mask: to cover with any
rich sauces or cream. Puree: any-
thing reduced to pulp by cooking,
and passed through a sieve.
SUNDAY SCHOOL
LESSON
Lesson IV.—January 27. Peter's De-
niaI.— Mark 14:12-72, Golden
Text.—"Wherefore let him that
thinketh he standeth take heed lest
he fall." -1 Corinthians 10:12.
Time.—Thursday evening, April
6th, and early Friday morning, April
7th, A.D. 30.
Place. -.•-Mark 14:12-31, in the Up-
per Room in Jerusalem, where the
Last Supper was held; vs. 32-52, in
the Garden of Gethsemane; vs. 53-
65, variously from the Garden of
Gethsemane, to Annas, to Caiaphas,
and then to the Sanhedrin, all in the
city of Jerusalem; vs. 66-72, in the
Priest, the palace of the High
ie
"And Jesus said unto them, All ye
shall be offended." The verb means
"to put a stumbling block or impedi-
tnent in the *ay, upon which another
may trip and fall." "For it is writ-
ten, I will smite the shepherd, and
the sheep shall be scattered abroad."
The envy and hatred of Satan, the
blind fury of the chief priests, the
cbutempt of Herod, the guilty cow-
ardice of Pilate, freely accomplish-
ed that death which God had before
decreed for the salvationof of the
w13id'
"Howbeit, after 1 ani raised up."
Christ never speaks of his coming
death without at the same time pre-
dicting the certainty of His resur-
rection soon to follow. "I will go be-
fore you into Galilee." This very
promise was repeated by an angel to
tha, women. ,WIxo cease to 'MO temb on
the Morning- of the resurrection,
"But Peter said unto him." Al-
though all shall be offended yet will
not 1. The'veryplacing himself on
a plane of loyalty and courageous-
ness above his fellows was a sin and
only prepared him for the great de-
nial soon to take place. A haughty
spirit is the prelude to a fall (Pro-
verbs 16: 1S).
"And Jesus safth unto him, Verily
I say unto thee." This is the sec-
ond time during the evening that the
stubbornness of Peter has been dealt
with so patiently, by the Lord Jesus,
"That thou today, even this night."
Christ sees not only far ahead, but
deeply into men's hearts, "Before the
cock crow twice, shalt deny me
thrice." What detailed knowledge of
the future Christ reveals in one
single sentence:
"But he spake exceedingly vehem-
ently, His self-confidence becomes
increasingly manifest. "If I must
dle with thee, I will not deny thee.
Rotherham translates: "If perchance
it should be needful for me to die
with thee, in no wise will I utterly
deny thee."
"And Peter had followed him afar
off". Peter, with the other disciples,
had hastily fled from the scene of
their Lord's arrest (v. 50), but he
was "checked perhaps by the recol-
lection of his boast" (H, B. Swete),
and fo]lowed the party that was lead-
ing Christ up to the house of Caia-
phas. "Even within, into the court of
the high priest," The word here
translated "court" derives from a
'verb meaning "to blow," and means,
literally, a place open to the air. "And
he was sitting with the officers."
Probably members of thetemple po-
lice (John 7. 32); Aets 5: 26), "And
t • K
• tt,11..1,..11•••••. t•tt
warming himself in the light of the
fire,"
°And as Peter was beneath. in' f4d
court." Where he had no businees
being, where he was In reality at.
tempting to hide his identity, where
he had no ide4 of saying a word
for his Lord, and where he would be
severely tempted If izis allegiauce te
Jesus was Waeovered, "There
cometh one of the maids of the bigh
priest." Sem was possibly on an er-
'and, though the suggestion of Stal-
ker that she had been relieved at
her post by another maid may be
true
"And seeiag Peter warming him-
self. The fire by which he was
warming blaiself was at the same
time that which revealed him to this
maid. "She looked upon him". She
gazed upon him Intently; the longer
she looked at Win the more a cer-
tain conviction took hold upon, her,
"And saith, Thou also west with the
Nazarene, even Jesus,
"But he denied." This is exactly
what lie said he would never do (v.
31)• "Saying, 1 neither know, nor
understand -what thou sayest." The
eager repetition betrays the effort t�
hide embarrassment. "And he went
out into the porch." Away from the
fire that had revealed him, and away
from the group that had heard the
maid's accusation. "And the cpck
crew," Many of the most ancient
manuscripts omit this phrase here.
"And the maid saw him." The
same maid who had previously ac-
cused him of being a Nazarene. Pos-
sibly an errand. had made it neces-
sary for her to pass through the very
vestibule where Peter was trying to
hide, "And began again to say to
them that stood by." She was not
speaking to Peter, but to those about
the fire. "This is one of them." One
of those attached to the Nazarene, of
whom they had been scornfully
speaking.
"But he again denied it." Literally
"he kept on denying." "And after a.
little while again they that stood by
said. to Peter, of a truth thou art
one of them; for thou art a Galli-
aean " Peter has been talking, and
his Galilaean accent has betrayed
him Nazareth was in. Galilee, and
thus the original accusation of the
maid appeared the more plausible as
Peter continued ovally to deny It.
"But he began to curse." The verb
here used meant to bind ane's self
under a curse, or to declare some-
thing with direful imprecations, as
though one were to say, "Let God
punish me if what I am saying is not
so." "And to swear." That is, to
affirm, or promise with an oath. "I
know not this man of whom ye
speak." Previously he had denied
being a follower of the Lord; now
he doubly lies, declaring he•a'never
even knew him.
"And straightway the second time
the cock crew." God often uses
things In the natural world for ac-
complishing his purposes in the lives
of. men. "And. Peter called to mind
the word." That is the aWea-
made our minds—that'Itat'urreafteree-
member his words, his kindnesses,
his warnings, his promises, and thus
be brought to repentance and obedi-
ence. "How that Jesus said unto
him, Before the cock crow twice thou
shalt deny me thrice. Christ could
have known of Peter's imminent de-
nial, and even have warned him of
such a ,danger, without mentioning
the cock -crowing, This was added
because of Christ's love for Peter,
and his purpose to bring out in his
stubborn heart a true convictions and
repentance of his sin, "And when
he thought thereon, die wept. The
last phrase has been interpreted in
many different ways: all we can be
sure of is that Peter was convulsed
with grief.
No Inducement For
Ontario Girls To Go
Back To The Lam!
Edith Hartland, writing to the To-
ronto press asks why there are so
few attractions offered to girls in
Ontario to go "back -to -the -land,"
"The facilities are lacking fos
training girls on similar lines to
those which exist in England and
North Wales. Macdonald College is
wholly for domestic science," she
says.
"To take a course in the agricul.
tural departments, a student must
face the possibility of being in the
minority, amongst the men in tlu
Ontario Agricultural College. She
therefore commences with a disad.
vantage. She will not have the
chance to work with her own sex.
Neither will she be enabled to sham
leisure periods with other women.'
By.BUD FISHER.
3eff 11AEESKIKos ARS 5TRAN6ePeaKel
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