Loading...
Zurich Herald, 1935-02-28, Page 3Oman' Mir; t". By Mair M. Morgan A FRUIT :CUP, .1 MLA)), A BEVERAGE AND A l'ORSSERT When next you market, buy more oranges than usual. Try one or more of these unusual recipes! 1935 fruit Cupp e (Serves t-8) Peel oranges, removing skin down to juicy pulp, Cut out segments free from. membrane. Combine: 1 cup orange segments, s/4 cup orange juice, 1 cup long slender pieces of red -skinned apple (unpeeled), V, cup shredded dates, 2 tablespoons each of lemon juice and sugar. Serve very cold for appetizer or dessert. Winter Rose Salad (Serves 1) On individual salad plates ar- range, wxeath of curly endive or lettuci e*ts. Cenller plate with a small mold of cranberry jelly. Circle jelly iiidi•d with a :double row of orange half slices or segments ar- aanged to simulate a rose. Serve with a sweet Frenrh dressing. Orange Flee (Serves 1)- 1 )-"'1 egg sup orange; juice'• ` 2 teaspoons sugar Beat egg white Stiff. Beat in yolk and orange juice in which sugar has been dissolved, Serve in a large glass with ice to chill if desired. The egg makes this drink nourish- ing and gives it a delightful fluf- finess that makes it a favorite rival with children for the drug store soda drinks. It is excellent for a breakfast drink or for mid -meal serving. Variation: Mash a banana and beat into the egg white meringue be- fore adding the orange juice. Baked Apple Supreme (Serves 6) 6 baking apples • Seedles raisins Ye cup orange juice 2 tablespoons sugar " Orange slices Sugar Water - Quick:cooking tapioca Core apples,leaving cavity at stem end. Stuff cavities with raisins., Add. sugar to orange juice ar.d fill any remaining, space in cavities with this. Cover cavities each with orange slice dipped in sugar." Add enough „remaining • sugar• men- ' ;Itiet V x rehi erti'ern •pah half- way. Add 2 tablespoons quick -cook - 'lig tapioca .to each cup water used, putting -bits of orange' slices also between asap yes in pa 'Ake a very pretty garnish for the apples and adds a delightful flavor. : Leinon slices' and lemon juice may by used in place of orange, in which lasemore sugar will be needed. • * * FLAVOROUS_. MEAT DISHES There are tricks in all trades — particularly in cooking. One woman • can serve ` fish or meat that fairly melts in the mouth. Another, with just as. much effort, prepares •a dish that is—well, "ordinary" is as far as one can go. A touch of sugar improves many a meat . dish by ace centuating_the flavor, without act- ually sweetening the food. Try these recipes and you will quicklx, note the "difference." Baked Hama, 1 slice raw ham 1 inch thick 1 tablespoon flour 2 tablespoons brown sugar '1 teaspoon mixed mustard Milk Mix together the sugar, flour and 'mustard. Rub well y !etw' bak- ih sides ngthe ham. Lay nn ,: dish. Pour in enough milk to cover the ham. Bake hi a moderate oven for thirty nuir,utes or until ham is tender and thoroughly cook; ing if needed. Beef Texas Style Cut cold roast beef to thin, • uni- form •'slices and reheat in a sauce Made as fellows: 1 onion 1 'tablespoon butter 2 green peppers • • 1 cup canned tomatoes 1 tablespoon sauce 3 drops tobasco 1 teaspoon sugar ' Salt and pepper Slice onion and fry in butter until soft and yellow. Add finely chopped pepper and tomatoes. • Simmer until, thick. Add seasonings and meat. Cook until meat is hot, Serve garn- ished with small triangles of thin buttered toast. * * • SAVORY MEALS A friend of ours said to us recent- ly: One of the things I'm proudest of is that my family praise the most meals I serve the last few days of, the month when I have to budget like the mischief to make ends meet and pay the bills. Perhaps it's be- cause I put in so much time and thought to make up for the econ- omy I have to practice. "In the breakfast menu I suggest a cooked grain cereal because this type gives the most food value for the money. Extra large servings of the cereal are given, and it's eaten with cream. "My luncheon menu with macaroni baked with tomato and cheese sauce as main course develops the flavor of bland foods as much as possible and includes some highly flavored foods. Vitamins and minerals are supplied in abundance and make up for any lack in this regard at break- fast. Salisbury Steak Broil "Salisbury steak is fancier than hamburger but uses -the same round steak. To make it, put round steak through .•the food •chopper twice. -Season well, using, 1 tea- spoon salt and 1-8 teaspoon pep- per to each pound of steak. Make into round, flat cakes and broil in a fine wire broiler under • or over a clear flame. Salisbur! steak ,is always broiled, never pan-fried like han urger. • 4.. • "Creamed,potatoes are chosen in the dinner menu,; for the automat of milk they add to the dietary. Keep. in mind that skimmed milk may be used to advantage in cooking where, strict economy must be practised. "Any vegetable of pr_onouneed nava iffayymor ige'fC' __of tee ' 4 4�no;.• vegetable. The carrots were • se- lected because of their contrasting color and texture and also on ec-. Bout of their cheapness. Browned parsnips, buttered yellow turnips "greens" such as ..spinach, kale or endive might well be used. "The dinner dessert uses dried apples in place of resh -'ruit. It's such a good simple pudding that I think jou will want the recipe." Dried Apple. Pudding One cup dried apples, 1 cup mo- lasses, 1 1-4 cups flour, 3 table- spoons shor€ening, 1 egg, 1 teaspoon cinnamon, 1-2 teaspoon cloves, 1-2,• teaspoon salt. Wash apples through several waters. Let stand over night in cold water to cover. In the morning cut in small pieces and •simmer in water ` in which they were soaked until tender. Dissolve soda in molas- ses and add to stewed apples. Mix and sift flour, spices and salt and stir into first mixture. Add shorten- ing and heat well. Add egg well beaten and turn into a well butter- ed baking dish. Bake forty-five min- utes in a moderate oven. Serve warm with hard sauce or lemon sauce. Cheese Turnovers Heat together in 'a saucepan, with- out boiling, four tablespoons grated cheese, two beaten eggs, a tables- poon butter, salt and cayenne to taste. When the mixture thickens set it aside to cool. Roll out thinly some pie paste, cut into rounds, place some of the mix- ture on each, fold over, moisten the edges and join, and bake in a hot oven, HOME .HINT,`;' Adding' Salt to Starch A handful of salt added to your starch gives pine elothe's a new tex- ture, vri, Salt: dna Fruit , lal'rc Sprinkle solve dry, salt imnielliate- ly en a fruit stain and it will Eq. dom become permanent, • Hair" Brush., The bristles of the hair 4brush can be hardened by dipping them in I a strong solution of hot water and alum• Seasoning,, for I'oayf ,•11;pats':;,' In' seasoning. rnea -V 'onne''teaspoon of salt to the Used, used, it will be just right for the majority of tastes. More About Vinegar If the shells of eggs crack 'Cohen they are being boiled a knell quantity of vinegar added to the water will stop further breakage. Combination ;Scud Try using cooked or canned snap beans cooked carrots diced, and chopped onion or chopped celery.' This combination will make a good salad. Oilcloth • Preserving The Broom Put a liberal quantity of salt in a pail of water and bring to a boil. Soak the broom in this solution about every two weeks and the straws will not become brittle. Borax In Starch Gives Gloss When making starch, add a little. borax and this gives a, gloss to articles when ironed. .After the starch is made, stir in a little cold water; this will prevent the •form- ation of skin on the top. Add Olive Oil When washing new socks or wool- lens of any description,, add a few drops of olive oil to the final rins- ing water. his makes them delight- fully soft and comfortable • to wear and helps to prevent shrinking. Drying Woolen Garments Woollen garments and undercloth- es will dry more quicklyif, after hanging on the line, the legs and sleeves are stuffed with ;'%rumlpled paper. The paper absorbs the water and also preventsany shrinking by keeping the. garments open. • Ironing Soft Collars ` When ironing soft collars, take an "Olds. serviette, starch well, and dry thoroughly. Place this on the iron- ing blanket and iron. all the collars, on it. his gives them quite a new appearance and the collars will not Eirse ,a3 elarol so i_•bwaxl TRICKS OF THE TRADE Lucio, in the Manchester Guardian. ("There is a great deal too much propapnda going on."—Mr. Ramsay MacDgnald.), ` Note it in your memorandum, Write it boldly on the page; There is too much propaganda In this pestilential age. Lo! from Die-hards to Darwinians, Each his eager cause promotes; People push their foul . opinions Down their neighbor's peaceful throats. Dearie me, it is annoying Fox to see such goings-on— Error's forces all deploying, Simple truth so oft outshone! If we could, by law, decrease Would it not indeed be splendid Propaganda, all intended For misleading proper geese? What we need is legislation To .reduce our growing shame, And protect the British nation From this soul-destroying game. Still, if we by law could master Propaganda's baleful aid, Should not we have brought disaster To the politician's trade? Nonsense! Any politiciaau Would not fear a point•like that— He could put the true position Very clear and very flat. • Propaganda's vile occasion • Naught, of course. 'but sweet pee - suasion Springs from Opposition aims— Could emerge from Truthful Tames. MUTT AND JEFF --- NEED A'TALL HANDSOME HE MAN To PLAY THE MALE LEAD 1t4 MY PICTURE AND I'M UNIECitED oN •$I)ST t flo-ro PleK'FoR THE PART- -fp PLAY THE 'PART i MYSELF'oNLY I WANT A /rte i TALLER MAN .- iiE Musr gE T 6, ALLY HANDSOM SWANKY AND A REAL LOVER - I WANT 1-W4 To PLAY THE LoUIR OF MANY eV'UTIFut WOMEN -- UF1DA �CHOOLESSON LESSON IX., March 3,—PETER UN. MASKS FALSEHOOD AND HYP- OCRISY, Acts 5: 1-16; 8: '18.24. golden Text: Wherefore, putting away falsehood, speak ye truth each one, with his neighbor; for we are Members one of another, Ephesians 4: 25. THE LESSON IN ITS SETTING Time --The events in the fifth chapter of Acts tools place in the year ^a1 A.D.; those in the eighth chapter of Acts took place a year later. Place—The fifth chapter of Acts records events, all of which took place in the city of Jerusalem; the events recorded in the eighth chapt- er of Acts are located principally in the: city of Samaria. "But". The passage which this word introduces is at once set in contrast to the preceding passage. At the close of the fourth chapter we have the record of .,Barnabas, a wealthy Cypriote, who had sold a field and brought the money, and laid it at the apostles' feet. Now we are to read of a related event in the, early Church, similar in one way, 'tragically dissimilar in an- other, If only that little preposition but could be eliminated from our liv- es,: and from the history of the Church of every age! "A certain man named Ananias. Not to be confused, of course, with another of the same name, appearing in Acts 9 : 10-17. "With Sapphire biswife." Her name is derived from that of the precious stone, sapphire. "Sold a possession." The word may signify either lands, or buildings, or any kind of property. "And kept back . part of the price." That is while at the same time they professed 'to`'be bringing the whole sum into the common fund, "His wife also being privy to it'! A wife of- strong, noble char - act r could have been a tremendous help to Ananias in this hour of great temptation. "And brought a certain part, and laid it at the epistles' feet." A pious art, but prompted by wicked motives. God is c not pleased with external rites, wit; mere words.and gestures, as m} y men are; He loons into the heart of inan, and judges his acts ace rdiegly (2 Cor. 8 : 12; 9 7). ut 'Peter said, Ananias, why Satan filled th ie_art. e is aemixxu'e rn xac concerning Judas Iscariot (J•hn:13 2). -"To lie to the Holy; Spirit." The Holy Spirit was the guide and source ,Of power for the Church, and it was within the "Catch . that his sin had been com- mitted. "And to keep back part of the price of the land?" The sin commonly ascribed to Ananias and his wife is falsehood; but when the whole story, together with the pro- bable motives of the transgression, is unfolded, it is found to involve a • combination of numerous offences. "While it remained, did it not re- main` thine own? and after it was sold, was it not in thy rower?" The .community of goods was not com- pulsory, it was permitted and en- couraged because it sprang volun- tarily • from love to one's neighbor. This is the true glory of all Christ- ian service: it is pure thanksgiving. "How is it that thou hast conceived this thing in thy heart?" The origin- al is a translation of a Hebrew ex- pression which is found in the pro- phet Haggai (1 : 5, 7; 2 : 18), and implies long and . deep deliber- ation on the part of this offender. "Thou hast not lied unto men, but Unto God." It is not meant that he had not lied unto men, but that ly- ing. to inen did not completely des- cribe• his sin. • "Aind Ananias hearing these words fell clown and gave up the ghost." Terrible as this Divine judgment Was, we cannot wonder that it should be inflicted, for it was so done to check that kind of offence which brought inall the troubles of the early Church, and which though 13 they be not so punished now, when Christ's Church has obtained more firm hold on the world, yet would, if not terribly visited in these earlier days, have overthrown,the whole work of the apostles. "And great fear came upon all that heard it." The same result occurred as Pentecost (Acts 2 : 43). Whatever may be said about fear, it is a divinely intended deterrent, especial- ly for those who know the law of the Lord. "And the young men arose and wrapped him round." They probably wrapped the body with the robe which Ananias had been wearing at the time. "And they carried him out, and buried him." It is not an in- frequent custom even today in Jeru- salem to bury within three or four hours after the person has died. "Now when Simon ' saw that through the laying on of the apostl- es' hands the Holy Spirit was given." The -word here translated saw would seem to point to some out- ward manifestation of the inward presence of the Spirit. "He offered them money." "Saying, Give me al- so this power, that on whomsoever I lay my hands, he may receive the Holy Spifit." Simon's whole attitude is that of a "professional wizard con- vinced that strangers have at com- mand magical powers of wonderful strength. He fancied that he could by money be instructed how to ac- quire, use, and impart, all in the way of trade, these powers. "But Peter said unto him, Thy silver perish with thee, because thou hast thought to obtain the gift of God with money." The words are no curse or imprecation, as is evi- dent from verse 22, but rather a vehement expression of horror on the part of Peter. "Thou hast neither part nor lot in this matter: for they heart is not right before God." "Repent therefore of this thy wickedness, and pray the Lord, if perhaps the thought of thy heart shall be for- given thee." Peter here neither for- gives him for condemns him, but pleads with this hardened and blinded sinner to confess at once his sin before God and turn from it ere it be too, ]ate. "For I see that thou art in the .gall; o f nbitterness and in the bond of iniquity." There is a double met- aphor. The ancients considered that the gall of noxious reptiles was the warns Sinion that unless repentance comes hewill become worse and worse until he becomes all venom. The second' represents Simon as a chain or band of iniquity, and per- haps mi Bans that not only will Sinton stleconie concentrated essence of evil, L.xt that he will become so habituat- ed to being it, that he will not be able to back away from it. "And Simon answered and said, Pray ye for me to the Lord, that none of the things which ye have spoken come upon me." Simon shows by the character of his petition that he is not moved by a true spirit of repentance. Ile utters no word of. sorrow for the evil of his thought, but only petitions that he may suffer no punishment. His entreaty may be compared with that oft -repeated petition of Pharaoh to Moses, In - treat the Lord for me, extorted by fear and followed by no change of conduct (Ex. 8 ; 8, 28; 9 : 28; 10 : 17). Faohion Hints xn the now collection of hat* ivail for spring, the following highlights are stressed Off* face silhouettes exceedingly important, often in flaring away kik narrow forward moveplent>i, * * Sailors of many types, including Bretons, with new interest in Wm - 7 -flings and color accents. * * * Shallow crowns which show tendency toward width, * * * Underbrim trimmings introducing color contrasts in two or threw gay combinations. * * * Forward crown line as developed by Louise Bourbon, who is well rem presented in this group. * * * Cuff effects which have suggestion. * * * Bumper edge pill -boxes. Double brims. a homier Slim. Smart Lines Illustrated Dressmaking Lesson Furnished With Every Pattern Caller: This poem was written by a lawyer. Has it any value? Editor (glancing through it): About as much value as a legal opinion written by a poet. Here's a charming dress for any- one whose figure needs study for slender effect. • And isn't the way the collar fin- ishes with a jabot frill, smart? It's especially nice for those who like the comfort and becomingness of an open V neck, yet dislike the bareness of a collarless model. Bulk that is apt to creep in about. hip area, will gain a slender atp- pearance through the curved skirt seaming. A black and white crepe silk print, as the original, will brighten your winter wardrobe at remark- ably small cost. The trim is plain white. Style No. 2699 is ,designed for .sizes 36, 38, 40, 4" `5 and 48• inches bust. Size 36' requires 3 1-2 yards of 39 - inch material with 3.4 yard of 39 - inch contrasting. HOW TO ORDER PATTERNS Write your name and address plainly, giving number and size of such patterns as you want. Enclose 15e in stamps or coin (coin prefer- red—wrap it carefully) for . each number, and address your order to Wilson Pattern Service, 73 West Adelaide St., Toronto. )l4owAMMA WNo\ CAN Fit.:t-TNA-r ROLE e 'PE RFEc'TL`%- ILL.1'E SACK iN FtVE MINU1 S! WHO is NE? > RtNG oN'YauR woMEM! By BUD FISHER -• sTiL-cs I_ IIIIIIIi;fi`'lllllh ll '1 •:Y, (dopT,�f 11R,t7 b, o•,11dit)0.64 S,w% IusN, s.aw•ve�; Yds. Wer tsar . . ,., orrw.