Gvtterfat Can Be
Increased by Water
Proper Methods Will
Give Better Returns
flatrymen whose cows can have a
tat at water whenever they want
&—sight or day—will get more milk
•■rihotterfat from the same amount
M teed and care than the dairymen
•tea water their cows only a couple
it tames a day. This has been proven
wtcnsive tests conducted at lowa
Aate college.
T3w cows while being watered by
—Li»n.t of water bowls drank ap
frcsumately 13 per cent more
maicr and yielded 3.5 per cent more
■ti3k and 10 7 per cent more butter
!»! #an while being watered twice
at the outdoor tank.
Cwefusions reached from the
aiso showed that the tempera
tet oi the water was nut nearly so
to»p®rtart as the temperature of the
,aii. ofher words, if the cow had
to stsnd outside in near zero
vajtltiT. sha was likely to drink
■Mi
Ideal Dairy Layout
mfletwrly less regardless of the
-taßpw.jture of the water. As might
kt e*p«rt('d, the cows drank more
•site weather became warmer.
"Tfc* experiments were made with
»ntar bowls, which are almost lm
woniMe to obtain during the war.
jlovever, many dairymen can in-
Arit watering inside their barns
«tken» the cows would have access
aft »*gular intervals If some
■A)d can be devised so that the
«*•> will not have to sip her needed
out of an icy tank she will
ormk more water, produce more
miSt tnd of a higher butterfat con
ißt
M She cow is getting silage or
j*eoi feed with a lot of moisture in
ft, fin? cow will drink proportion-
less than she will if she is fed
mtwety on dry feed. There is a ten
fejßcf to balance up the total
«M«nt of water in the feed and
IMI drunk. If the feed has more
MSKiure in it, then the cow drink*
feal much leas.
! Agriculture
In the News
Milkweed Floss
tlte milkweed has gone to war
jwft no longer can be considered
a tana pest
Tfce seeds of the milkweed fur-
Mei an edible oil, chemical
ly similar to sov-
Gbean oil. From
100 pounds of the
seed at least 2i)
pounds of oil may
be extracted.
In Canada, the
leaves have prov
en an excellent
source of natural
rubber.
Perhaps the
greatest war use
is the floss of
milkweed as a
■Aabtute for kapok, from which life
.ffcaervers and linings for aviators'
suits may be made. Early
•Saytembcr is the proper time to
yick the pods, after the seeds have
■Started to turn brown. Call has been
mat out for farmers, Boy Scouts and
ww workers to gather the floss to
SB argent need of the navy and war
A utility egg package, containing
•w dehydrated equivalent of two
fMeaeggs in half the space required
tm a dozen fresh ones, is an ex
puttoxJ postwar application of a war
■m development.
IGUCULTURAL FACTS
A soldier requires 40 times as
iMBk wool as a civilian and it takes
Sdhtep to provide that wool for one
raieen ounces of snap
4ea weight, are needed to make 19
mmma canned weight.
A takes a year's food from 155
ana to feed a bomber-building
mmm Cor the time it takes to build
■ bomber.
HOUSEHOLD
M4SMOS"* lu-JfutC^mhs
Wise Cook# Use
Their Ingenuity
When Points Are Low
Leftover lamb makes a pretty sal
ad when diced and crowned prettily
by a celery wreath, then green pep
per and red skinned apple slices.
Menus don't have to go begging
just because ration points have been
restored to a great many cuts of
meat. In fact, this is the time when
all good cooks will put forth all the
ingenuity and inspiration they can
stir up.
Less expensive cuts will give ev
ery bit the same nutrition as the
mostexpensive _ _
ones, and with ; ,>v >
long, moist heat (
cooking they can ' ■ j
be made just as
palatable.
If you do de
cide to splurge on
a roast or a ham ~
occasionally, use the leftovers up so
cleverly that the family will get a
real palate thrill from them. It can
be done!
And with that in mind, we're go
ing right into our recipe round-up for
today. First, the less expensive cuts
come in ft their share of attention
with this Beef En Casserole:
Beef ED Casserole.
(Serves 6)
l'j pounds beef (neck, flank or
shank), cut into Inch cubes
3 strips of bacon
1 clove garlic, peeled
1 oup boiling water
1 teaspoon salt
teaspoon black pepper
2 whole cloves
l 1 a cups diced carrots
6 peeled small onions
Flour beef cubes. Cook bacon in
heavy skillet until brown but not'
crisp. Remove. Add garlic to ba
con fat and brown beef cubes on all
sides. Remove garlic. Add wa
ter and seasonings. Heat to boil
ing. Turn into baking dish, adding
vegetables and bacon (cut into
inch pieces). Cover and bake in a
slow (3UO-degree) oven for 2 to 2\t
hours.
Veal-Ham Loaf.
(Serves 6)
Hi pounds ground veal
1 cup ground ham
2 eggs
1 cup fine bread crumbs
Grated rind U lemon
Juice of 1 lemon
1 cup milk
1 tablespoon butter, melted
V j teaspoons salt
teaspoon pepper
Mix all ingredients with a fork
and shape into loaf. Place in loaf
pan and pour *-2 cup tomato juice
over top. Bake in a moderate
oven (350 degrees) l'.i hours.
Veal Schnitzel.
(Serves 6)
2 pounds veal steak (li-lnch thick)
Seasoning
1 cup fine crumbs
1 egg
1 tablespoon water
4 tablespoons lard or bacon drip- '
pings
1 lemon
1 tablespoon flour
Pound veal to flatten out into thin
i
Lymn Says
This Is the fruit season: Fresh
fruit will easily solve the dessert
problem. Here are l ways to do
delightful things to fresh fruits:
Fill melon rings with mint sher
bet.
Pee! bananas, sprinkle with
lemon juice, cover with honey
and bake until tender. They're
good with creafti.
Marinate cantaloupe balls in
grapefruit juice well
chilled.
Apricot Ice goes with grape
fruit sections, orange slices and
freshly sliced apricots.
Serve applesauce , hot with
marshmallows folded in just be
fore dishing up.
Apple pie is the better made
with a little orange juice and rind
for flavor.
THE DANBURY REPORTER. DANBURY, N. C.. TIU'RSDAY. AITCUCT .11, 1!>14
Lynn Chambers' Point-Saving
Menu
Fried Chicken
Mashed Potatoes Cream Gravy
Green Beans
Lettuce and Tomato Salad
Fresh Blackberry Pie
pieces. Season. Cut into servings.
Roll in beaten r - ,
egg mixed with >ik'v
water, then in fine $7
crumbs. Brown in J ft'pt
hot fat until well / i>
browned. Add ; w- ■ ..
cup water. Cover A
and cook slowly
30 to 35 minutes.
Fold over in half when ready to
serve with sliced lemon, hard-cooked
eggs or pimiento olives as a gar
nish. Sour cream may be added to
the fat in the pan to make a sauce
for the schnitzel.
Only a little meat is needed In
the next two recipes for that meaty
flavor:
Chicken-Corn Pudding.
(Serves 4 to 6)
8 slices bread
1 can whole kernel corn
■ii cup chopped chicken
3 eggs
I teaspoon salt
I I teaspoon pepper
] 4 teaspoon paprika
2'a cups milk
Arrange alternate layers of bread
slices, corn and chicken in a greased
casserole. Beat eggs, add salt, pep
per, paprika and milk. Pour into
casserole, adding more milk if nec
essary to cover mixture. Bake in a
moderate (350-degree) oven 1 hour.
Tomato-Bacon Scallop.
(Serves 5)
2«j cups cooked or canned tomatoes
1 cup peas, cooked or canned
8 slices bacon
2 tablespoons onion, chopped
1 cup diced celery
2 cups soft bread crumbs
Salt and pepper
Combine tomatoes with drained
peas. Fry bacon slowly until crisp.
Drain on absorb- mpttiimtti mm m;
ent paper; crum- Hijjj;
ble. Cock onion |y &) . ij;[
and celery in i j
tablespoon bacon
fat until lightly ;
browned. Place i*S|
"2 of tomatoes : i- g '
and peas into a : ;a
greased casserole; top with one half
of the bacon. Add onion and celery
mixture and crumbs. Sprinkle with
salt and pepper. Repeat layers.
Bake in a hot (400-degree) oven 20
minutes.
A leg of lamb is good eating as a
roast and economical if it is served
as leftovers in the form of creamed
lamb or salad;
Lamb Salad Bowl.
(Serves 6>
2' • cups diced cold lamb
2 cups diced celery
cup chopped green pepper
6 slices red apple
1 cup mayonnaise
1 tablespoon fresh, chopped mint
Pile diced lamb in center of salad
bowl. Arrange diced celery in a
circle around lamb; repeat, using
chopped pepper. Cut apple in half;
core and slice cross-wise. Place
slices around edge of bowl, peel
side up, and extending about V» of
Noodle ring with creamed leftover
lamb and peas is another good sug
gestion for using bits of the leftover
roast. The meat is extended with
peas and gravy.
an inch above edge of bowl. Serve
with mayonnaise to which has been
added chopped, fresh mint.
Creamed Lamb and Peas.
(Serves 6)
3 cups diced," cooked lamb
1 medium onion, sliced
3 tablespoons butter
2 cups leftover gravy
4 teaspoon Worcestershire sane*
Salt and pepper
3 green pepper rings, eut in half
4 cup cooked peas
Slices of pineapple, if desired
Saute onion in butter until tender,
add gravy and seasonings. Add
meat and peas and heat through.
Serve in noodle ring and garnish
with pineapple and green pepper
rings.
Cel the most from your meal.' Get your
meat roasting chart from Mist Lynn Cham
bers by writing to her in care o/ Western
Newspaper Union, 210 South Desplainet
Street, Chicago 6, 111. Pleas* send a
stamped, self-addressed envelope for your
reply.
Released by Western Newspaper Uoloo.
IMPROVED
UNIFORM INTERNATIONAL
SUNDAY I
CHOOL Lesson
Py HAROLD L. LUNDQUIST, D. D.
Of The Moody Bible Institute of Chicago.
Released by Western Newspaper Union.
Lesson for September 3
Lesson subjects and Scripture texts se
lected and copyrighted by International
Council of Religious Education; used by
permission.
SAUL REJECTED
LESSON TEXT—I Samuel 15:10 23
GOLDEN TEXT—Because thou hast re
jected the word ot the Lord, he hath also
rejected the* from being king.—l Samuel
13:23.
Moral failure is a direct result ofi
disobedience to God's law. He es
tablished the moral order in the
universe. His is the only right
way, and the man who does not walk
in God's way is wrong no matter
how successful he may seem to be
at the moment.
After a brief period of success,
Saul sinned by intruding into the
priests office at Gilgal (1 Sam. 13:
10-14>. This was soon followed by
his disobedience in the battle with
Amalek (I Sam. 15:1-9). This
brought final judgment from the
Lord, and Saul stood revealed as
I. A Self-Willed Backslider (vv.
10. 11).
"Turned back from following"
God means just one thing, that is,
turned back to self-will. These two
principles, which are mutually ex
clusive, rule all actions of man—it
is either God's will, or self-will.
Saul, who had every opportunity
to make good as Israel's first king,
lost out completely, and so turned
away from God that God had to turn
away from him, which is the thought
expressed by "repenteth" (v. 11).
11. A Lying Hypocrite (vv. 12, 13).
Knowing that he had done just the
opposite, Saul puts on his best "Sun
day-go-to-church" manner and pro
fessed to be very pious, and com
pletely obedient (v. 13). One mar
vels at his temerity, but not so much
so when one thinks of those in the
church who put on the same kind of
a "front" to cover a worldly, self
centered life.
Nothing hurts the cause of Christ
more than the nervy hypocrites who
deny by their lives before the com
munity the thing for which the
church stands. By the way, are you
a hypocrite, you who read these
lines? If so, flee to God in repent
ance. You are in bad company.
111. A Proved Deceiver (vv. 14,
15).
The difficulty with falsehood is
that ultimately the truth comes to
light. With Saul it came quickly, for
the sheep which he said were dead
were alive enough to bleat at just
the right time. The deceit of Saul
thus was proved in the very instant
of his false declaration of innocency.
"Re sure your sin will find you
out" (Num. 32:23) is not just a re
ligious theory, it is God's word. "He
that covereth his sins shall not pros
per; but whoso confesseth and for
saketh them shall have mercy"
(Prov. 28:13).
IV. A Proud Disobeyer (vv. 16-
19).
Now Saul had to stand before
Samuel and hear the words of God's
condemnation. He had to face his
own life and see there the ground
of the judgment of the Lord. He
was reminded of the day of his
humble dependence on the Lord,
which had brought him exaltation to
the highest place in Israel.
To be small in one's own eyes is
to be great in the eyes of the Lord.
He is looking for the acceptable sac
rifice of a humble heart (Ps. 51:17;
Isa. 57:15).
The tumult and the shouting dies:
The captains and the kings depart;
Still stands Thine ancient sacrifice.
An humble and a contrite heart:
Lord God of Hosts, be with us jet.
Lest we forget, lest we forget!
—KIPLING.
V. An Argumentative Evader (vv
20, 21).
Once set in the way of disobedi
ence, there seems to be no limit to
the bold stubbornness of man. In
stead of breaking down in contrition
and confession, Saul tried to face the
matter down by further argument
and tricky evasion.
"I have obeyed," said he, "but
the people." Who was king? Did
the people obey Saul, or Saul the peo
ple? There is nothing honest about
laying your sins over on another.
How often people do it!
Notice also that Saul became very
religious again. If anything had
been done that seemed wrong, it
was with a good purpose; they were
going to "sacrifice to Jehovah."
"The sacrifices and ceremonies of
religion are to aid and promote
obedience, not to be a substitute.
Disobedience can never be made a
virtue, even though attended by a
thousand sacrifices 4 " (Stanley).
VI. A Rebellious Reject (vv. 22
23).
"To obey is better than sacrifice."
Oh, that we naight learn well that
lesson which God through
tried to teach to Saul. We need to
recognize that giving to the church,
or working for the church, is not
enough if there is not obedience to
God; and with us that obedience
must be the recognition of Christ as
saviour and Lord.
Lip service, half obedience, a will
ingness to make sacrifices were not
acceptable in the case of Saul. Be
sure they are infinitely less accept
able to God in this day when we
have His Son who wants to be our
Saviour and to give us the enabling
grace to obey His wil'^
SEirf/Vfl CIRCLE NEEDLECRAFT
These Smart Bags Knit in a Jiity
I IFFY knit these two smart bags
that will mark you as a well-1
dressed woman. They're done in
heavy upholstery cord.
• • •
Cord used for smart Jiffy knit baps Pat
tern 7129 contains directions for two bags;
■titchcs; list of materials needed.
Scalloped Tops for
Your Sash Curtains
HERE is a new idea for your
kitchen curtains—or for sash
curtains for any room. Crisp,
sheer material such as lawn or or
gandie may be used and white or
a plain light color will be most ef
fective. The curtains are hung
above eye level on a single rod
fastened to the window sash. The
four-inch-deep scalloped hern at
the top shows through the sheer
material giving a very decorative
effect and the rings sewn to the
~—«CVTSSLASH
- TURN TOP
IIS i! rltH** SUSht , S°DI
SSSNLDI TIMES THE »>TIT£U
WIPTM OF e
points of the scallops make it pos
sible to slide the curtains back
and forth on the rods.
The trick in making the scal
loped hem is in being sure that
the curved edges follow a sharp,
clean-cut line. All the steps are
shown here in the diagrams. Use
a small saucer or a large cup
for marking the scallops, and
when you turn them right side out,
pull the material out smoothly at
the points with a pin.
• • •
NOTE The graceful corner bracket
that you see beside the window 111 the
sketch, also the stenciled wooden cookie
box on the counter are made with pattern
No. 2GO. The shelf is fourteen Inches wide
and the box ii about seven Inches high
The pattern for the shelf and the quaint
peasant figures and lettering on the box
are actual size. All directions and color
guide are Included. Patterns are IS cents
each postpaid. Address:
MRS. RUTH WYETH SPEARS
Bedford HUls New York
Drawer It
Enclose IS cents for each pattern
ordered.
Nam*
Address
Boys Couldn't Stump
Naturalist With Humbug
The boys thought it would be
great sport if they could fool a
certain well-known naturalist. So
they killed a centipede, then care
fully glued on to it a beetle's head,
the wings of a butterfly and the
legs of a grasshopper. They
packed it in a cardboard box and
took it to the great man.
"We found it out in the field,"
the leader of the group explained.
"Can you tell us what it is?"
The naturalist studied it for a
time, then he asked: "Did this
creature hum when you caught
it?"
"Oh, yes, sir, It did hum," came
the answer.
"Well, in that case," said the
naturalist, "it undoubtedly is a
humbug 1"
J*** Snap, Crackle, Hp! •••#.
• f&t&rpjb 2'
! RICE KRISHES |
0 "Tilt ifihi art drill Facto"—
• Kellogg's Rice Krispies equal the /
• whole rip* grain in nearly all the / iJ/ tSBX.
protective food elements declared /// // A*
essential to human nutrition. /If ft. W /'Sr ilk
Due to an unusually larfie demand and
current war conditions, slightly more time
is required in tilling orders for a few of
the most popular pattern number*.
Send your order to:
Sewing Circle Necdlecraft Wept
561 W. Randolph St. Chicago 80, lIL
Enclose 13 cents (plus one cent to
cover cost of mailing) for Pattern
No
Name
Acld.-ess
———————— T —. a
Hi} message must get through I Lack of ■
"Walkie-Talkie" battery might mean death
... not for one man but for thousandsl Tha
very dry cells that normally go into your
batteries now supply the vital voltage for
"Walkie-Talkies." That means limited sup
plies "over here," so use your available
Burgess Batteries sparingly... handle them
carefully as eggs. For Free Battery Hints
Write Dept. U-l, Burgess Battery Company,
Freeport, Illinois.
a BURGESS
BATTERIES
IN THE NATION'S SERVICt
On tha Fighting Front
On ths Horns Front
Shoulder a Gun —
Or the Cost of One
☆ ☆ BUY WAR BONDS
SNAPPY FACTS
/—ABOUT
b/ RUBBER
Wh "
■•for* tha and of tha yaar,
tha U. S. should ba producing
anough man-made rwbbar to
fill all military and asiantial
civilian needs, in tha opinion
of John 1. Collyer, Praaidant
of I. F. Goodrich, who foro
aaas tha output of >oo,oootorn
•f synthetic rubbar in 1944.
Neglect of the rubber plantations
now under Japanese Control may
be a benefit In disguise, accord
ing to authorities, since postponing
the tapping of rubber trees tends
to Improve their subsequent yields.
Normally only one per cent of tha
rubber consumed In the U. S. went
Into the manufacture of medical,
surgical, dental ond drug sundries,
while more than 72 per cent was
used by the tire Industry.