HALSEY ENTERPRISE, HALSEY, OREGON, APRIL 19. 1928 USE RHUBARB FOR CHOP SUEY MAKES GOOD TART JELLY EXCELLENT DISH Useful When Young and Tatty Combination Closely Tender and of Mild - Resembling the Flavor. Real Dish. { P r e p a r e d b y th e B u r e a u o f H o m o E c o n o m ic « , U n it e d S ta to a D e p a r t m e n t o f A g r i c u lt u r e . ) ( P r e p a r e d b y th e B u r e a u o f H o m e E c o n o m ic s U n i t e d S ta te s D e p a r t m e n t o f A g r i c u lt u r e . > When very young tender rhubarb of mild flavor 1« In season, some of It can be used to make good tart Jelly. It will be necessary to add pectin, either homemade, or commercial, to the rhubarb Juice, to make a firm product. There are two kinds of pectin, apple and lemon, and the lat­ ter is the better to use with rhubarb. Select rhubarb stalks with very lit­ tle green color. Ited skin may be added, to Improve the color of the Juice. The Jelly should have a bright red color, and an acid, but otherwise mild flavor. If made with lemon pectin It should be ciear and trans­ parent ; If made with apple pectin the color and appearance may not be A great many people like the Chi­ nese dish called chop suey, but be­ cause of the difficulty of getting cer­ tain of the Ingredients, except In very large cities where there are a good many Chinese, they do not attempt to duplicate the dish at home. The bu­ reau of home economics has worked out a very testy and appetizing com­ bination of foods obtainable almost everywhere that closely resembles the real chop suey In flavor, and makes an excellent “one-piece” dinner or luncheon. It can also be used as a novelty for evening refreshments where something substantial Is want­ ed, or for gatherings such as church suppers or community meetings, where a little discussion of an unusual dish helps to get people started in a so­ ciable manner. Soy sauce, the only strictly Chinese Ingredient called for. Is sold by many grocers In bottles as Worcestershire sauce Is sold. Indeed, If It proves quite Impossible to get the soy sauce about half as much Worces­ ter shire sauce may he used with good effect, although the flavor will be somewhat altered. Here are the directions for making the chop suey: 1 lb . le a n p o r k 2 cu p s s h r e d d e d o n io n 2 c u p s c e le r y s h r e d - d ed 1 green p e p p e r . shredded 2 c u p s m e a t b r o th 2 c u p s s l i c e d B r a z il n u t s o r J e r u s a le m a r tic h o k e Making Rhubarb Jelly. » 4 tb s. s o y sa u c « 2 tb s. f a t 1 t o 1 (4 ta p . s a l t , d e p e n d in g u pon a m o u n t o f s a lt In s a u c e 1 ta p . c o r n s t a r c h 1 tb s. c o ld w a te r Cover the pork with hot water and simmer until tender. When ‘ool shred the meat, brown lightly in n skillet In one tablespoonful of fat. Remove the meat and add the pepper and onion with the rest of the fat and cook for three or four minutes. Add the cel­ ery, salt, meat broth, cover and sim­ mer for five minutes. Mix the corn­ starch and water until smooth and stir Into the mixture. Then add the nuts or artichoke. Add the soy suuce in sufficient quantity to give the .de­ sired flavor, and mote salt If neces­ sary. Serve with hot flnky rice. so attractive, though the flavor and texture should be fairly good. The flavor of old rhubarb is apt to be strong; when It Is to be used, the ad­ dition of one or two pieces of lemon or orange peel to the stems as they cook Is an improvement. Wash and triin stalks of rhubarb, being careful not to remove the pink Good Linoleum skin. Cut Into half-inch pieces and place In a granite pan. Add one cup­ Linoleum Is one of the best and ful water for each pound of rhubarb. most serviceable of all coverings for Cook until tender, then strain through floors In kitchens, pantries and bath­ four thicknesses of cheesecloth. There rooms, and is being more and more should be about one and one-quarter widely used In combination with tex­ cupfuls of Juice for each pound of tile' rugs In all the rooms of the house. rhubarb. It wears well, is easily cleaned. Is Add six tablespoonfuls of lemon Impervious to grease and water spots, pectin extract and one and one-quar­ nnd has a smooth resilient surface ter cupfuls of sugar for ench cupful of comfortable to walk and stand on. There are three general types of rhubarb Juice, and boll. The ordinary Jelly test cannot always be depended linoleum on the market, according to upon In the case of rhubarb, particu­ the United Stutes Department of Ag­ larly if the stalks are not very young riculture: Plain, Inlaid, and printed. and tender, becuuse there are certain The plain, ns the name implies, has no gummy substances present which design and gives the floor au unob­ cause the hot Juice to sheet from the trusive flat appearance that Is restful edge of the spoon, hut which do not and pleasing, nnd the good grades are extremely durable. assist In making a Jelly. HOW TO MAKE STRAWBERRY SUN PRESERVES s Finest Strawberry Preserves Are Those In Which Sirup Is Thickened by Sun's Rays. ( P r e p a r e d b y th e B u r e a u o f H o m e E c o n o m ic s , U n it e d S ta te s D e p a r t m e n t o f A g r i c u lt u r e . * 4 Many people think that the finest strawberry preserves are those in which the sirup la thickened by the sun's rays instead of by cooking over a fire. The flavor Is more like that of the fresh berries, and the color Is unusually fine. The bureau of home economics tells how to make these sun preserves: S cu p a e m a il b e r r ie s 'a b o u t 1 p o u n d ) 2 p o u n d s s e l e c t e d b e r r ie s 2 p o u n d s s u g a r (g r a n u la te d ) / Select large ripe solid fruit, wash well, nnd cap. Crush and cook three cupfuls of the smaller berries for thre minutes, stirring all the time. Then strain. This amount of fruit should yield about one cupful of Juice. To this Juice add the sugar and heat rtowly, until it Is entirely dissolved. Drop the large berries in­ to this sirup nnd allow the mixture to boil lor one minute. Xetnove any »cum. (train the fruit from the sirup, sud pluce It carefully with the berries about one Inch apart, on shallow pans. Boil the sirup to a temperature ol 105 degrees C, which requires about ten minutes, or until It is fairly thick. Pour this over the berries In a thin layer. Cover with window glass, al lowing an air space on all sides. Place the pans In the sun and turn the berries over before the next day's sunning. Repeat this for three days, or until the sirup has formed a Jelly. This amount yields a little over one pint of fruit. The success of this method of preparing strawberries de­ pends upon the heat of the sun as well as the firm ripe condition of the fruit used. They should be taken In­ to the house before the dew falls. In case there Is rain before the Jelly state Is reached, the pane may l>e placed In a warm oven. This, however, dark­ ens the fruit somewhat and is only done to prevent loss. One tablespoon­ ful of lemon Juice to eacl cupful of concentrated sirup Improves the color, and to some persons the flavor of the preserves. • the • KITCHEN CABINET ( & . 1121. W M t« ra N e w s p a p e r U n t o » .) A la u g h Is l u s t l i k e m u s i c . It fr e sh e n s a ll th e d ay. I t tip s th e p e a k s w ith lig h t A n d d r iv e s t h e c l o u d s a w a y ; T h e s o u l g r o w s g la d t h a t h e a r s It A n d f e e l s I ts c o u r a g e s t r o n g — A la u g h Is J u a t l i k e s u n s h i n e F o r c h e e r in g fo lk s a lo n g — A non. LIFE’S LITTLE JESTS DAINTY TIDBITS There ore so many tasty bits of WHY HE LEFT food, called fancy dishes, which may • ■ be prepared at home “What Is there about me that In­ with very little work and not much experi­ terests you so much?" asked the call­ er, Irritably. ence. “I w as Just looking at your ears," Loganberry Frapp«.— Boll together one-half remarked flve-year-old Flossie. “Well, what's the m atter with cupful of water and one and one-half cupfuls of them?" demanded the caller. "Nothing that I can see," replied the sugar. Strain the Juice of one can of the finest kid, “but mamma said they must 'a loganberries nnd mash been burning up the day you didn't through a sieve. Add come to the club, but they don't even the Juice of half a lemon and the look scorched, do they?" strained Juice to the sugar sirup. Stir Then She Woke Up well and strain through a sieve ugaln Cool and pack In a mold placed In ice It was a lecture about modern wom­ and salt for three hours. Serve In tall en—by one of them. "Do you know,” she cried to her au ­ glasses with whipped cream for gar­ dience, "that our present style of sen­ nishm ent Pear and Chocolate Mousee.—Take sible clothing has reduced accidents one cupful of cooked pear pulp, add on trams, trains and busses by at one cupfql of sugar and a tablespoon­ least 50 per cent?" She pnused to let this sink In, when ful of lemon Juice and a bit of grated rind. Melt two squares of bitter a male voice from the reur boome'1 chocolate to one cupful of whipped fort h : "But why not do away with acd cream, add the pear pulp, a bit of salt, mix well with one-half cupful of pear dents altogether?" Juice and pack In Ice In a mold. Let stand three to four hours. The sugar HEADING FOR COURT Is best added to the cream after whipping, as it holds up better. Almond Acorns.—Blanch the de­ sired amount of ulmonds and dry well. Dip each tip, coating them two- thirds of the way up In sweet melted dipping chocolate. Dip them Imme­ diately Into chopped pistachio nuts and place on waxed paper to dry. Chocolate Prunes.—Wash and soak overnight large fine prunes. Bring to the boiling point, remove and drain. Remove the pits und allow the prunes to dry. Fill each prune with a salted pecan meat and dip In melted chocolate. Let stand until well dried, then wrap in waxed paper. French Dates.—Stone large dates und steam them for five minutes. When cool stuff them with fondant Cut pistachio nut meats Into halves and press two or three pieces Into the fondant of each date so that the meats show. Hubby (savagely)—If this can't be Danish Hash.—There should be to called quarreling, what shall we cull begin this dish a cupful of rich brown It? gravy left over from the day before. Wide (stalking off)—Let's call It Take one cupful each of diced cold quits. boiled potatoes, apple, cold meat and onion to taste. Heat a tablespoonful Citizen's Privilege of lard In a frying pan nnd brown T o b e a c i t i z e n Is g r e a t , the onion: add potatoes and apples, A s s u r i n g a p o s i t io n p r o u d . then add the meat with gravy enough I f I c a n 't b e a c a n d id a t e , to moisten. Cover and cook until A t l e a s t I 'll h o l l e r w i t h t h e c r o w d . ready to serve—about three-fourths of an hour. Good Advice Delectable Dishes. Producer (Interrupting singer at Try serving the good old wholesome voice trial)—Does that end the first onion tn a different way. The fol­ verse, miss? lowing Is quite Singer—Well, I've got to where It different: says “Refrain.” Onion D u m p ­ "Good I Please do ns It says I” l i n g s.—C o o k large white on­ Lots of Time Yet! ions until tender, Mabel—1 simply must buy Doris drain and scoop a birthday present before It's too late. out the centers, Hnrry—Oh, that clock is 13 minutes chop some pieces fa s t! of cooked ham, add a few bread crumbs and enough mushroom cat3up A NATURAL ADVANTAGE to moisten and fill this stuffing Into the onions. Make a mixture as for baked dumplings, cut Into squares, put an onion into each, wrap and pinch the edges and bake until the dumpling Is brown: Serve with a tomato sauce. Fried Parsnips.—For those who do not care for sweet vegetables this dish Is most acceptable to those who enjoy parsnips. Slice In shoe-string sized pieces, or short lengths, keep­ ing the pieces even In size, wash well and use Just the water that clings to them from the washing. Place over an even heat In a heavy aluminum pan with two tablespoonfuls of butter Rabbit— I never had any trouble to a pint of the parsnips. Stir often while cooking and toward the last re- I with arithmetic at school. move to lower heat. Brown well, sea i Turtle—No wonder. I always heard son with salt nnd serve. The flavor that rabbits multiplied very rapidly I of the vegetable Is preserved In this Laugh Heartily manner of cooking and Is particular­ It t a k e s a lo t to c h e e r m s up ly delectable. W h e n I a m In a h o le , Pot Roasted Chicken.—There should B u t t h a t ' s a t i m e 1 s u r e c o u ld s m ile be cherished in every family a heavy S h o u ld I s e e a b a n k r o l l. iron Scotch kettle with an Iron cover. One may cook coarse cuts of beef so On a Diet that they melt In the mouth. In such Steno (to Impudent office boy) — a utensil. Place a spoonful of butter Well, what's on your little, narrow and lard In the kettle, add the chick­ mind now? en cut up or If small. In halves; cover Boy—You always make me think of and cook slowly, adding a few drops Friday. of water as It dries and perhaps a Steno—And why? little more butter. When thoroughly Boy—No meat. " brown add a cupful of boiling water and simmer until tender. To make Wealth the gravy remove the chicken and Heck—Wouldn't you like to be rich thicken the sauce with flour. When of the required thickness add one-half enough to do as you please? Peck—To be happy I'd have to be cupful of cream and a bit of brown coloring If the flour was not well rich enough to do as my wife pleased. browned. Serve the chicken with Fair Wanting the gravy. Mistress (to departing maid who Mushroom Timbales.—Cook one cup­ ful of chopped fresh mushrooms In a has asked for a reference)—Of course tahlespoonsful of butter for three min­ Mary, I shall have to tell Mrs. Brown utes, add one-half cupful of bread about your ungovernable temper. Mary—Glad to have you, mom. It'll crumbs and another tablespoonful but­ ter, cook two minutes, add one-hnlf make her mind her p' and q's. teaspoonful of salt, one cupful of milk, two slightly beaten eggs and pour In­ Evolution to buttered timbal molds. Cook In The Snob—The Fltz-Smythes come water until the mixture Is set. Un- of very old stock. mold and serve with a cream sauce. The Cynic—Yes. Their family tree goes hack to the time when they lived In IL Improved Uniform International SundaySehool ’ Lesson » ( B y R I V . p a F I T Z W A T E R . D .D .. P e a s M o o d y B ib le I n s t i t u t e o f C h ic a g o .) ( © . l i l i . W e e te ru N e w s p a p e r U n io n .) Lesson for A p ril 22 JESUS AND THE HOME L E S S O N T E X T .— M a r k 1 0 :1 -1 « . G O L D E N T E X T — H o n o r th y fa th e r a n d m o t h e r , w h i c h la t h e f ir s t c o m ­ m a n d m e n t w it h p r o m is e . P R I M A R Y T O P IC — J e s u s L o v e s L i t ­ t l e C h ild r e n . J U N I O R T O P IC — J < s u s W a n t s C h i l ­ d r e n t o C o m e t o I lim . IN T E R M E D IA T E A N D S E N IO R T O P - IC — B e i n g a C h r is t ia n a t H o m s . YOUNG P E O P L E A N D A D U L T T O P ­ IC — T h e C h r is t ia n F a m i ly . T H E R E It nothing that has ever taken the place of Bayer Aspirin as an antidote for pain. Safe, or physi­ cians wouldn't use it, and endorse its use by others. Sure, or several mil­ lion users would have turned to some­ thing else. But get real Bayer Aspirin (at any drugstore) with Bayer on the box, and the word genuint printed in red: In this scripture we see Christ as a teacher. 1. Concerning Marriage (vv. 1-12). The question touching divorce, which the Pharisees temptingly put to Christ, brought forth teaching which exhibits marriage In its true lighL 1. Marriage should not he degraded by divorce (vv. 1-5). Divorce was not Instituted by God. God ordained the marriage relation and Intended It to he Indissoluble. Moses did not originate It or authorize It, but suf­ fered, limited and regulated IL The A s p irin Is the tra d e m ark o f reason Moses even suffered It was be­ B a y e r M a n u fa c tu re cause of the hardness of the hearts o f M o n o a c e t lc a c ld e e t e r o f S a l t c y l l c i e l f f or the people. The existence there­ fore and practice of divorce Indicates R E M O L A ■LgACH the coarseness nnd perverseness of I »lire. Makes Four rout akin beautiful. Price | l <&. _____ to as man. The real cause is sin. There a x . •1 : ____ rem oves fr e -k lr e . U sed • I r tf> and M e. Ask rour dealer or e Is no more real evidence of the Or. C. H. B erry C o .. 3S 7S MlcM*4tn Avo.. CMcege blighting effects of sin In (ho world than the Increasing number of di­ Modern Suite vorces. Evidently It has remained for Cali­ 2. Marriage God's primal law (vv. fornia to give the world a new style (FS). The Ideal law of life for (lie sub­ In architecture. At the recent con­ jects of Christ’s kingdom Is mar­ vention In Detroit, the Georgian. Eliz­ abethan, Roman, Queen Anne, etc, riage. This Is proven by the fundn had been discussed ns to their rela­ mental fnct of sex. “God made them male and female" (v. 0). The union tive merits for various purls of the country. of the male and femule nutures Is “All very fine," finally Interrupted physical, mental and spiritual. Iu marriage the mnle and female na­ the Callfnrnlan, “hut out our way, tures are. mutually complemented. we’re Introducing an entirely new "They twain shall be one llesh, so style, to suit our own self-evident thnt they are no more twain, but one needs—a garage for three cars, with flesh." God's plan Is that man should a built-in living-room." not he without the woinnn or the woman without the man (I Cor. 11:11). 3. Marriage has God’s sanction (v. 0). When God created Eve and brought her to Adum He performed the first marriage ceremony and de­ clared thnt man should leave futher and mother aud cleave unto his wife. "What therefore God hath Joined to­ gether, let no man put asunder." 4. Marriage of the divorced forbid­ den (v. 10-12). The marrlnge relation should only he broken hy death und sin. In re­ sponse to the request of the disci­ You Can’t Be Well When ples for further Information He de­ Kidneys Act Sluggishly. clared : f ) O y o u fin d y o u r s e lf ru n n in g d o w n - (1) "Whosoever shall put away his a lw a y s tir e d , n e r v o u s a n d d e p r e s s e d . wife and marry another commltteth A r e y o u stifi a n d a c h y , s u b j e c t to n a g g in g adultery (against her.” b a c k a c h e , d r o w s y h e a d a c h e s a n d d iz z y (2) "If a woman shall put awny s p e lls > A r e k id n e y e x c r e t io n s sc a n ty , her husband and marry another she t o o fr e q u e n t o r b u r n in g in p a s s a g e ? T o o commltteth adultery.” o f t e n t h is in d ic a t e s s lu g g is h k id n e y s a n d s h o u ld n 't b e n e g le c t e d . II. Concerning Children (vv. 13-1(1) D o a n '» P ill» , a s tim u la n t d iu r e tic , in ­ The union of the mnle and female c r e a s e t h e s e c r e t io n o f t h e k id n e y s a n d natures, according to God's primal t h u s a id in th e e lim in a t io n o f w a s t e im* law of marriage, Inys the foundation p u r it ie s . D o a n » a re en d orsed e v e ry , of family life. The normal Issue of w h e r e . A » k y o u r neighbor t such a union Is children. In connec­ 50,000 Users Endorse Doan’s: tion with the divine law of marriage E . R . H o r to n . 1 0 2 1 E . 1 8 th S t., N . , It Is fitting that Jesus should set P o r tla n d , O r e ., s a y s : “ I h a v e re c o m m e n d ­ forth Ills estimate of children and e d D o a n ’s P ills fo r m a n y y e a rs . M y k id ­ n e ys w e re alug gin h a n d th e secretio ns w ere show Ills Interest In them. Christian s ca n t. I had d iz z y spells and also suf- men and women will regard children fe re d W ro m b a ckache. I fe lt tir e d and lam e m o rn in g s . D o a n ’s P ills fix ed m e u p in as the property of the Lord nnd will good shape and I fe lt fine a fte r ta k in g esteem It a high and holy prlvtlege-to th e m . I a lw a y s h a v e a sup p ly in m y h o m e .’* truln them for Hint. Observe: 1. Children brought for the touch of Jesus (v. 13). It is Incumbent upon all parents tn A STIMULANT DIURETIC -tf. KIDNEYS seek for their children personal con­ tu.I.r-M ilburn Co Mlg Chtrn. Butfalo. N Y tact with Jesus. 2. The parents rebuked hy the dis­ ciples for bringing their children (v. 13). They seemed to think thnt atten IMPROVED (Ion to children was beneath the dig . . . QUICKLY nlty of Christ. Carter s Little Liver Pills 3. Jesus' reply (vv. 14, 15) lie Purely Vegetable Laxative was displeased—renlly Indignant at m o v e th e b o w e ls fre e fr o m their words. He Is displeased today | p a in a n J u n p le a s a n t a fte r e ffects. T h ey r e lie v e th e system o f c o n stip a ­ over those who are hindering their tio n pois o n s w h ic h m a n y rim es cause p im p le s . children from eondng to Hint. R e m e m b e r th e y are a d o c to r ’ s p re s c rip tio n a n d c a n he t a k e n h y t h e e n t i r e f a m i l y . (1) “Suffer the little children to A l l D ru g g is ts 2 5c a n d 7 5 c l. 14). The kingdom belongs to M n k e B B A to »30 W e e k ly . w o t k ir ie e v e n in g s S t h o m e . F u l l p a rti« u ln r a f o r a s ta m p e d s e l l ­ the children. a d d r eased e n v e lo p e . P e t r e y C o., Cln< In n a tt, O . (2) “Whosoever shall not receive the kingdom of God as a little child P A R K E R ’S shall not enter therein" (v 15) H A IR B A L S A M RemovesDandruff Mope Hair ra llta g Those «'ho count themselves morally R e s to re s C o lo r and helpless, nnd east themselves upon B e a u ty to G r a y a n d F a d e d H a ir SSr. an d 11 00 a t l*ru rrl> t*. Jesus Christ, the King, renlly enter Hlec«,« ;s COM PLEXION IEZS Cod Is at the Door o f cowboys' w earing a p p are l and rid in g e q u i p m e n t . A il s ty le t o f M t r r n o ms . Isfisfaeflee Ousraefsefl sr Massy Refueded. God Is knocking at the door of na­ tions today for more recognition and more spiritual power. And the fact RT«K K M A N - F A K M K I t S U P P L Y C O . 1«?7 U w r s s e s lt. D e n s e r ,C o in . Is thnt He Is on the outside. When nations spurn this knock from the I hum) of the Almighty, It Is a sure j For Caked Udder and Sore thing that they will crumble Into the Teats in Cow« Try dust.—Oscar Burkholder. Need of Faith Draw nigh to God nnd He will drnw nigh to you Act faith If you d o o o l feel It.—Alexander Whyte H A N F O R D ’S Balsam of Myrrh , AS 4— N o . . . . . t t w f c U I . r r f w l m fire U«U g .« ».'.g b . IX .