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Improved Uniform International
SundaySdiod
v Lesson'
(By REV. P. B. FITZWATER, D.D., Dean
Moody Bible Institute of Chicago.)
(©, 1929, Western Newspaper Union.)
Lessen for October 27
THE CHRISTIAN'S VIEW OF REC
REATION
LESSON TEXT—Jer. 31:12, 13, Zech.
8:15, Mark 2:18-28, Mark G:3O-32, John
2:1-11.
GOLDEN TEXT—I am come that
they might have life and that they
might have it more abundantly.
PRIMARY TOPIC—The Right Way
to Play.
JUNIOR TOPIC—The Right Way to
Flay.
INTERMEDIATE AND SENIOR TOP
IC—What Play Does for Us.
YOUNG PEOPLE AND ADULT TOP
lC—Recreation in Community Life.
t In the last lesson we saw that
work was God's primal law for man.
In work there Is a certain breaking
down of cells which needs constant
repair; therefore, in order that work
may continue there must be recrea
tion. Recreation means re-creation.
Failure to discern this truth hall
made of recreation dissipation. In
this light let us view the salient
points in the scripture selected.
I. The Coming Golden Age (Jer.
3:12, 13).
Though Jeremiah was the weeping
prophet, and presented dark pictures
of Israel's condition, God gave him a
view of Israel's golden age. He made
known how that through the mighty
hand of God the chosen nation
should be delivered from bondage and
brought into their own land where
peace, prosperity and gladness should
prevail. The source .of all real rec
reation is right relationship with
God. God is the source of all joy.
Nothing so powerfully affects the
physical organism in its renewal as
joy in God. In this coming age the
streets of the city will be safe for
old people and children (Zech. 8:4, 5).
11. The Christian's Relation to
Fasting (Mark 2:18-23).
1. A question asked v. 18).
The very joyfulness of the disci
ples of Christ in contrast with the
disciples of John and the Pharisees,
moved an inquiry as to the reason.
The law of Moses only required fast
ing on the Day of Atonement. John
the Baptist was in prison, therefore
it is clear as to why his disciples
were fasting.
2. Christ's answer (vv. 19, 20).
He declared that the children of
the bride chamber could not fast
^ long as they had the bridegroom
with them. The joy of present com
panionship with Christ prevented
their fasting. This shows that Christ
is the real source of joy. He recog
nized that when the bridegroom was
absent, there was occasion for
fasting. Christ is now away, there
fore fasting is permissible. In times
of great need, tiie early church fast
ed. Before sending out the first mis
sionaries they fasted and prayed
(Acts 13:1, 2). More fasting and less
feasting would be helpful today in
the ordination of Christian workers.
111. The Christian's Relation to the
Sabbath (Mark 2:24^8).
The disciples were charged with
lawlessness because they plucked ears
of corn as they walked through the
llelds on the Sabbath day. In Christ's
defense against this charge, He
1. Cites a precedent (v. 2G).
It was the-case of David, their great
king, who in time of need ate the
shewbread which was only lawful for
the priests. The principle set forth
is that the higher law of human need
warranted David in doing this which
was out of the regular line of duty.
2. Showed the nature of the Sabbath
law (v. 27).
The Sabbath was made for man,
therefore it's right use is determined
by what it contributes to man's good.
The Sabbath should not be man's
cruel master, but his helpful servant.
3. Jesus is Lord of the Sabbath
(v. 28).
It was He who instituted it when
creation was finished; therefore He
had tlie right to use it as it pleased
Him for man's good.
IV. The Need of a Vacation (Mark
G :30-32).
The tragic death of John the Bap
tist had just occurred, and the dis
ciples had just returned from a stren
uous missionary tour. Christ, per
ceiving their need, invited them to
come apart with Him for rest.
V. Jesus Attending a Wedding (John
2:1-11).
This is a striking sidelight on the
spirit of™<lirlst. A marriage feast
was graced by Ills presence. In this
act Ile set a mark of honor upon
marriage, which is tlx? most joyous of
earth's occasions. In this act man's
holy Redeemer lifted the holy ordi
nance of marriage into its dignity andj
beauty- In the course of the feast,
when the wine was exhausted, He
wrought Ills first miracle rather than
have its festivities marred.
Bounty on Herons
The herons of Germany have been
always regarded as one of the pictur
esque features of that country, but the
fisheries Interests have been instru
mental in having a bounty placed upon
the birds, as it is claimed that they
draw unduly upon the fish supply. But
there are arguments to be made In
favor of the heron's presence, and the
pros and cons are having quite a time.
THAT APPETIZING CHILL
1 ° r
CTTHERE are chills and chills. No
woman likes to have another
person chill her with a look or a
few choice words, but the chill
that comes from eating a cold, re
freshing dessert on a torrid day
is quite something else again—a
thing almost too welcome to ex
press in words. Everyone goes in
for cold desserts or frozen des
serts in the hot summer, and even
in the chilly days of fall and win
ter the cold dessert remains in
vogue, whether it be for the fam
ily meal or one of the many parties
which come along at that time.
For Teas and Suppers
For afternoon teas, the sherbet is
the accepted dessert. But just any
sherbet won't do; there must be
something just a little unusual about
it—something to give a fillip. And
for the buffet suppers which start
with Hallowe'en and continue until
after New Year's, there are any
number of really scrumptuous des
serts which can be made ahead of
time and put in the refrigerator to
keep cool until the appointed time
comes to serve them to appreciative
guests.
The recipes which follow are
planned for eight persons and were
originated and have been tested by a
trained dietitian.
Cherry Ice: Press the juice and
fruit from three-fourths of a number
2 can of red pitted cherries through
a sieve. Boil three-fourths cup
sugar, one and one-half cups water
and three tablespoons corn syrup
until the syrup threads, then pour it
FRUITS FOR FALL
QN ancient times fru.t was
usually eaten raw as the climax
of a gorgeous banquet. The
peaches of Persia, the plums of
Japan, the pomegranate of Asi,
were all made famous in this
fashion.
But as modern cooks began to vie
with each other, more and irorc con
fections containing fruits 'c^ to
appear in the homes of the wealthy.
And what a great to-do there was
about these new desserts!
They were Confined to the homes
of the" rich, because in those days
fruits were a luxury. When pine
apples were newly introduced to Eu
rope from South America they had
to be grown in greenhouses and cost
at least a guinea apiece. In the
winter, when the weather was cold,
the monied classes of Europe de
pended entirely on greenhouses for
their fruits, or, in the South, on
imports from the warmer Asian
countries.
Then and Now
It was not until the middle of the
last century th.t Nicholas Appert,
the French genius, 'discovered the
method which has given us fruit the
year around—canning. Today, no
one considers going without fruit in
the winter any more than in the
summer. The only difference is that
when fresh fruits are expensive,
canned ones are used in their place.
Or when fruit is to be used in cook
ing. canned fruit is employed.
Canned pineapple is always used in
making gelatin desserts because the
fresh pineapple contains a enzyme
which will prevent the gelatin from
solidifying. If fresh pineapple is to
be used, it must first be thoroughly
cooked—and what a waste of time
and labor that is, when there on the
THE NEW ERA, JEFFERSONVILLE, GA.
slowly over one stiffly beaten egg
white. Add three tablespoons of
lemon juice, two tablespoons of
maraschino cherry juice and the
mashed cherries. Freeze as any ice
cream.
Frozen Raspberries: Mash the
fruit from a number 2 can of red
raspberries and remix with the
syrup, discarding none of the pulpy
part. Add the juice of one lemon,
one-half cup of sugar and one and
one-half cups of water and bring to
boiling to melt the sugar. Cool.
Freeze, using three parts ice to one
part salt.
Coffee Cocoanut Cream: Soak
three-fourths tablespoon gelatin in
cold water. Make a custard of one
egg yolk, one-half cup of brown
sugar and three-fourths cup strong
hot coffee. Add one teaspoon butter,
pour over the gelatin and stir until
dissolved. Cool. When the gelatin
begins to set fold in one stiffly
beaten egg white, one-half cup heavy
cream, whipped, and one can of
moist cocoanut. Serve very cold
piled in glasses with whipped cream
on top.
Fruity Puddings
Scandinavian Pudding: Remove
stones from the fresh or Oregon
prunes in a number 3 can. Cut
pulp in pieces and return to the
syrup. Add one-third cup of sugar,
one-fourth teaspoon of cloves and
one-fourth teaspoon of cinnamon,
and simmer five minutes. Mix one
third cup cornstarch with one-half
cup orange juice, add to hot mixture
and cook in double boiler, stirring
shelf is a can of pineapple all ready
to use.
In the days of the Holy Roman
Empire, Egypt used to be t' )e center
for growing prune plums. But the
voyage from Fgyjrt to Rome was so
lorg that U. fruit .01 spoil, so
the inventive Egyptian evolved the
system of drying the fruit before
shipping. For hundreds of years the
same r.xthod was followed, but today
fresh prunes arc being canned just
as is any other fruit; the only dif
ference is that the prunes arc par
ticularly good for they contain a
large amount of fruit sugar.
Rare Fruits in Cans
Some cf the fruits canned today
are rarely seen in any other form.
Loganberries, those luscious red
fruits which are longer and tangier
than a red raspberry, arc so delicate
that they will not stand shipment
veil. Consequently, few find their
way to market in fresh form from
their home in Washington and
Oregon. The larger part of the
crop is canned in sanitary enamel
lined c^ns which preserve their color
perfectly, and are then shipped to
the consumer.
Many of the other canned fruits,
especially brightly colored ones, are
put up in these sanitary enamel lined
cans to preserve their color and ap
pearance. These include, in addi
tion to loganberries, apple butter;
cherries, black, red and white; cran
berrie.; fruits for salad: grapes;
prunes in syrup; raspberries, black
and red; rhubarb; strawberries and
wine fruit salad.
The fruits which are obtainable
in ordinary sanitary cans are apples,
baked; apple sauce; apples, sliced
and whole: apricots, halves and
whole; blackberries; blueberries;
constantly until the mixture is thick
and smooth. Cool slightly, add one
half cup chopped nuts, and fold in
two stiffly beaten egg whites. Pour
into wet molds and chill. Serve with
whipped cream or custard sauce.
Pig Tapioca: Soak one-half cup
pearl tapioca over night in cold
water. In the morning drain off
any water which has not been ab
sorbed. Scald one and one-third
cups milk in double boiler, add the
tapioca and cook twenty minutes or
until transparent. Add* two slightly
beaten egg yolks and one-fourth cup
brown sugar and cook until thick.
Then add chopped figs from an
eight-ounce can and let cook a few
minutes longer. Cool slightly, then
fold in two stiffly beaten egg whites.
Serve cold.
An Emergency Dessert
Jiffy Dessert: This is for emer
gencies. For ingredients you need
some saltincs, a can of chocolate
syrup, whipped cream (or marsh
mallow creme) and a can of moist
cocoanut. Allow three saltines to
each serving. Spread them liberally
with the chocolate syrup, piling one
on top of the other. Top with
whipped cream (or marshmallow
creme) and sprinkle generously with
the cocoanut.
Reach Hard Sauce: Cream one
third cup of butter, one cup con
fectioner's sugar, one-fourth tea
spoon vanilla and two-thirds cup
diced and drained (or canned,
crushed) peaches. Chill. Serve on
hot puddings or on oastrics.*
crabapples; currants; figs; fruit
cocktails; gooseberries; grapefruit;
peaches, diced, halves, sliced and
whole; pears, halves and whole;
Hawaiian pineapples, crushed, lin
gers, sliced and t ; dbits: plums;
prunes, dry: quinces and raisins.
A survey of these lists shows how
varied and comprehensive they are
There are very few of the temperate
zone fruits which cannot be enjoyed
in winter as well as in summer.
New Uses for Fruits
For fall and winter use, ingenious'
cooks have designed new and deli
cious recipes. Glorious waffles, for
instance, which will be acclaimed at
any Sunday night supper contain
pineapple. To make the waffles,
beat three egg yolks well and add
one and three-fourths cups of milk.
Sift two cups of flour with four
teaspoons of baking powder and one
half teaspoon of salt; add to first
mixture. Stir in six tablespoons of
melted butter and two-thirds cup of
drained, crushed pineapple. Fold in
three stiffly beaten egg whites. Bake
on a hot wafile iron right at the
table. Serve with pineapple s>Tup
and pass cubes of plain American
cheese.
Canned fruits are also delicious
for sherbet bases. A new product,
crushed peaches, which is made of
fruit which is not fully colored or
of a commercial size, but which is
sweet and piquant, is much used in
pie fillings, ice crean, as a marma
lade and in made desserts.
Every day new canned fruits ap
pear or familiar fruits are canned
in a new way. How envious the
old-time epicures would be if they
could see our array of forty-two
possible fruits for dessert reposing
on our pantry shelves in the winter?
Autumn Sal
1% Oil'
OOLITH autumn come the popular
fall fruits and vegetables—
apples, beets, cabbage, carrots,
and so on. And with fall comes the
holiday season, with parties happen
ing thick and fast. So the enter
prising housewife is on the alert for
recipes which can be used cither for
home or for company use. The re
cipes given below are for salads
which utilize autumn foods in novel
and delicious ways.
Some Tempting Recipes
Sparkling Salad: Soak two table
spoons of gelatin in two tablespoons
of water and dissolve in one-third
cup of boiling water. Add three
tablespoons of vinegar, two table
spoons of lemon juice, one-third cup
of sugar and one teaspoon of salt.
Chill, and add two cups of lime
flavored carbonated beverage, one
cup of shredded cabbage, one and
one-half cups of well-drained, canned
A Dollar Dinner for Four
Creamed Dried Beef 364
Baked Potatoes 100
English Peas 114
Bread and Butter ..84
Apricot Tapioca 234
Coffee with Cream 100
If you could lift the lid of a Pan
dora-box and find that good spirits
instead of evil ones were swarming
out and showing you the dishes you
could use in preparing a dinner for
your family of four for a dollar,
wouldn't you be pleased? Here in
type is a description of such a din
ner, with prices and recipes indi
cated.
Creamed Dried Beef: Frizzle
contents of a 3%-ounce jar of dried
beef in three tablespoons of butter for
about five minutes. Add three table
spoons of flour and stir until smooth.
Mix one and one-fourth cups eva
porated milk with one and one
fourth cups of water and add slowly,
For the School Lunch Box
IVIITII September and the begin
^ulning of the school year the
i struggle begins to fill the lunch
box with food which will keep well,
be appetizing arc at the same time
be economical and healthy.
In this class falls the popular pea
put up in a sanitary enamel lined
can to preserve its color perfectly.
Peas are economical of both time
and money, and the protein com
bined with the carbohydrate, vita
mins and mineral salts which the
little green pellets contain makes
them an excellent part of a rather
substantial lunch box meal.
Some Ways to Use Them
A particularly suitable food for
this purpose is Pea and Walnut
Roast. To make it, mix the follow
ing together lightly: one and one
,half cups of pea pulp, one cup of
peas and one-half cup of diced
celery. Chill in molds and serve
on lettuce with mayonnaise.
Beet and Pepper Salad: Chill and
drain the contents of an eight-ounce
can of beets. Add two large green
peppers, finely shredded. Toss with
French dressing flavored with
minced chives and parsley. Serve
on lettuce and garnish with capers.
Cranberry and Cabbage Salad:
Crisp in ice water, drain and dry two
cups of shredded cabbage. Mix with
one cup of diced, sliced pineapple,
one-half cup of salted peanuts and
one-half cup canned cranberry sauce.
Moisten with mayonnaise and serve
in lettuce cups.
A combination of canned peas,
diced apples and diced celery, mari
nated and then moistened with may
onnaise and garnished with walnuts
also makes a most appetizing fall
salad.*
stirring constantly until creamy.
Serve hot with the baked potatoes.
English Peas: Add one and one
half tablespoons of vinegar, one and
one-half tablespoons of sugar and
two tablespoons of crushed fresh
mint to the peas and juice from an
eleven-ounce can. Simmer gently
for ten minutes.
Apricot Tapioca: Scald one and
one-fourth cups of milk in a double
boiler, add two tablespoons of min
ute tapioca mixed with three table
spoons of sugar. Remove from fire,,
add one-half of a beaten egg and
the syrup from an eight-ounce can
of apricots. Return to the fire and
cook until thick and creamy, stir
ring frequently. Then pour over the
apricots, arranged in a serving dish,
and cool. To measure one-half of
an egg, beat the egg, measure the
amount in tablespoons and then use
half that number.*
soft bread crumbs, one-half cup of
chopped walnuts,tone-fourth cup of
butter, two-thirds cup of canned
tomato soup, one slightly beaten egg,
and salt, pepper and onion juice to
taste. Put the mixture in a buttered
baking dish or loaf pan and bake in
a moderate oven, 350° F., for 30 to
45 minutes or until set and brown.
This may be served at the family
dinner, then, when cold, sliced, the
slices wrapped in waxed paper, and
packed in the lunch box.
Peas in salads are always popular
with child and mother. A salad
made of a cup of peas, a cup of diced
boiled potatoes, one-half cup of diced
pickled beets and one tablespoon of
chopped onions may be mixed with
mayonnaise and put in a waxed
paper cup with a tight-fitting cap.
Gelatin salads may be packed in thq
original mold.* 4
