The Howe Messenger (Howe, Tex.), Vol. 14, No. 34, Ed. 1 Friday, August 20, 1937 Page: 7 of 8
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Friday, August 20, 1937
THE HOWE MESSENGER
ADVICE ON HOW
TO MAKE PASTRY
By REV. HAROLD L. LUNDQUIST.
Dean of the Moody Bible Institute
© Western Newspaper Union.
Flour and Proportion of
Fat First Consideration.
By EDITH M. BARBER
Lesson for August 22
THE PLACE OF RELIGION IN
A NATION’S LIFE.
LESSON TEXT—Exodus 25:1,2,8,9; 29:
GOLDEN TEXT—Blessed is the na-
tion whose God is the Lord. Ps. 33:12.
PRIMARY TOPIC — The Meeting
y JUNIOR TOPIC—The House of the
INTERMEDIATE AND SENIOR
TOPIC—Why a Nation Needs Religion.
YOUNG PEOPLE AND ADULT
TOPIC—The Place of Religion in a Na-
^ tion’s Life.
The nation of Israel was under
the direct government of God—a
theocracy as distinguished from a
monarchy, or a democracy. God
spoke to them through his servant
'Moses, but his relationship to the
people was far more intimate than
that of a distant power delivering
laws through a representatve. God
dwelt in the midst of his people,
and today we consider how he made
‘provision for a place in which to
I meet with them, for a holy priest-
Ihood to minister before him, and
made known his personal presence
by a manifestation of his glory.
A lesson dealing with such mati
ters of high and holy import nat-
urally presents much of unusual in-
terest and instruction. How precious
is the Word of God, and how al-
together delightful it is to share its
truth with others.
I. A Place to Meet God (Exod.
25:1, 2, 8, 9; 29:43-46).
Every place of worship, whether
the tabernacle in the wilderness, or
a church on a busy city street,
testifies to the fact that man is
indeed ‘‘incurably religious.” He is
a spiritual being, made by God
for fellowship with himself. He is
never satisfied until he meets his
The pattern or plan for the taber-
nacle was given by God (v. 9),
and was to be followed in every de-
tail. But note that the people were
to make a willing offering of all
that was needed for its construc-
tion. God gives man the glorious
privilege of partnership with him.
Shortsighted and foolish is the man
who grumbles because the church
needs money. A father might just
as well grieve because his children
outgrow their clothing. Thank God
if your church is alive and grow-
ing, and be glad for the opportuni-
ty to buy it some “new clothes.”
Sacrificial gifts and faithful build-
ing according to God’s plan,
brought to completion a place of
meeting which God sanctified and
II. Priests to Minister to God
Note, first, that they were men
called of God. Those who stand
to minister to him for the people
dare not appoint themselves, o r
seek an appointment by men. They
must be “God-called.”
They were also sanctified, or or-
dained, by God. Only as men act in
true recognition of God’s selection
and setting apart of his chosen
servants does ordination have real
meaning. First comes “the ordina-
tion of the pierced hands” (John
15:16), and then proper recognition
by the church.
Finally, notice thai the priests
were “to minister to" God. His
servants are to serve him, and thus
to meet the need of the people for
whom they speak. They are “put
in trust with the gospel,” and there-
fore to “so . . . speak; not as
pleasing men, but God” (I Thess.
2:4). If you have that kind of a
pastor, praise God for him, and
give him your earnest support and
III. The Presence of God (Exod.
29:45, 46; 40:34-38).
He dwelt in the midst of his peo-
ple. Christians also know what it
means to have “God with us,” for
such is the very meaning of the
name “Immanuel” (Isa. 7:14; Matt.
1:23). He it was who as the living
Word “became flesh and dwelt
among us” (John 1:14).
For our further instruction and
blessing let us observe that when
God dwelt with his people his glory
“filled the tabernacle” (v. 34). Is
that true of our churches? Have we
so loved God and so fully yielded
ourselves and our churches to him
that he is free to fill the place with
his glory? We need it; God is will-
ing. Let us set aside every hinder-
ing thing and give him the place of
glory and power.
The word “abode” in v. 35 is
significant. What blessed peace and
assurance must have come to Is-
rael when they knew that God had
come to abide with them. In this
world of transitory things we need
such an anchor for the soul—God’s
But God’s people must move on.
There are victories to be won, a
promised land to take. So we read
that the cloud arose when they were
to move forward, and when it was
“not taken up, then they journeyed
not until the day that it was taken
The Psalmist tells us that “the
steps of a good man are ordered
by the Lord” (Ps. 37:23). I believe
it was George Mueller of blessed
memory who inserted three words
—“and the stops.” The man, or the
church, or the nation, that trusts
God, will have both “steps” and
“stops” “ordered by the Lord.”
<t'T'HAT certainly is a good pie,”
I remarked to my hostess not
long ago when I was spending a
week end in Boston. “Well, it ought
to be,” she returned “You taught
me to make it.” I remembered then
that when I was visiting her a few
years previously, she had com-
plained that she just could not
make pastry. I gave her a demon-
stration, then and there, of how
easy it was to make what I call
First of all there is the flour and
the proportion of fat. Bread and all-
purpose flour demand one-third cup
of shortening to each cup of flour.
One cup of pastry flour, on the
other hand, will take only one-fourth
cup of shortening. As far as1 the
type of shortening is concerned, lard
or hardened vegetable fat is usually
preferred to butter, which makes
a less tender crust.
For large and small quantities
the salt should be sifted with the
flour and the cold shortening should
be cut into it with a fork or with a
knife. Perhaps you can use your
hands for^this purpose, but mine
are too warm. The fat should be
well mixed with the flour, but should
not be to fine. A hole at one side
should be made in the mixture and
into this one tablespoonful of cold
water should be poured. As much
flour as the liquid will take should
be drawn into it with a knife until
you have a small ball of dough.
This process should be repeated
with the rest of the flour mixture.
The balls of dough and any dry
mixture left over should then be
pressed together with the fingers.
A few extta drops of water may
When making crust for pies you.
will find it easier if the dough has
been chilled in the refrigerator half
* an hour or so. With custard pies,
however, you will have better re-
sults if the dough is rolled imme-
diately, your pan lined with it and
then the pan itself set in the ref-
rigerator to chill thoroughly.
1% cups flour
Vz teaspoon salt
Vz cup fat
Sift together the flour and salt.
Cut in the fat with two case knives.
For a large quantity a wooden bowl
and chopping knife may be used.
When ’fine, add at ond side of the
bowl one tablespoon of cold water
and stir in as much of the flour and
fat as the water will take up. Con-
tinue this until you have four or
five balls of dough and some dry
flour left in the bowl. Press together
with your fingers. If all the dry
flour is not taken up add a little
more water. Chill and roll.
5 or 6 apples
1 cup sugar
Vi teaspoon salt
Vz teaspoon cinnamon
1 tablespoon butter
1 tablespoon flour
Pare, core and slice the apples.
Mix the sugar, saft and cinnamon.
Line a pan with pastry, sprinkle
with a tablesppoon of flour mixed
with a tablespoon of sugar, and add
the apples and sugar in layers. Dot
with butter, cover with an upper
crust, and bake in a hot oven for
ten minutes, then lower the tem-
perature and bake until the apples
are soft. This method of arranging
the filling may be used for all fruit
Chocolate Chiffon Pie.
1 tablespoon granulated gelatin
Vi cup cold water
Vz cup sugar
2 squares melted chocolate
1 cup hot milk
Vz teaspoon salt
1 teaspoon vanilla
1 cup cream, whipped
Soak the gelatin in the water five
minutes. Make a sirup of the sugar,
chocolate, hot milk and salt. Add
the softened gelatin to this mixture,
stirring thoroughly. Allow to cool,
add the vanilla and as the mixture
begins to thicken, fold in the
whipped cream. Fill h baked pie
shell with this mixture and chill.
Before serving, garnish with
Coconut Custard Pie.
3 tablespoons sugar
% teaspoon salt
1% cups milk
1 cup shredded coconut
Beat the eggs, add the remaining
ingredients in the order given. Pour
into a deep pie-pan lined with pas-
try. Bake in a hot oven (450 degrees
Fahrenheit) ten minutes then at a
lower temperature thirty minutes
or until the custard is firm and the
Lemon Souffle Tarts.
4 egg yolks, slightly beaten
1 cup sugar
1 lemon rind and juice
1 tablespoon boiling water
4 egg whites
Mix egg yolks with sugar, lemon
juice and water, cook over hot wat-
er until smooth and thick. Beat egg
whites stiff and add to the first
mixture. Fill baked tart shells and
bake a few minutes in a hot oven.
© Bell Syndicate,—WNU Service
By BETTY WELLS
AT'HEY’RE * ah' outdoor family—
great on hiking, camping, ex-
ploring and roughing it. So when
they built their new. home and
started in to plan its decorations,
they decided to use leaf greens as
the color theme for the entire house,
because that’s the tone they like
best. Their place isn’t big and it’s
all on one floor, so there’s a lot to
be said for a unified color theme
throughout the house. For one thing,
it makes the place seem more spa-
cious and tranquil. But this house
wasn’t to be rustic or camp-ish, not
at all. They liked to come home
from their outings to a very civil-
ized establishment with its own in-
dividual charm. So they achieved a
very smart effect with beige and
white combinations with green.
The living room of this small
house was to have some new furni-
ture so that their old things could be
relegated tor other rooms. The new
pieces selected were in blond wood
—a secretary, end tables and a cof-
fee table, a console table and a
pair of small chests. The old up-
An Outdoor Family.
holstered furniture got new covers
in tones of beige. The new living
room rug was a brilliant leaf green,
the walls white, the ceilings a paler
green and the draperies were white
ground chintz with a flower design
with lots of green leaves and pet-
als of peppermint pink. White lamps
and white porcelain vases for fresh
leaves made dramatic accents. Pic-
tures were framed in blond wood
The dining room adjoining had
the same walls, floors, ceilings and
draperies, but the old maple fur-
niture was retained here. The mas-
ter bedroom was the grand ges-
ture . . . the walls here were paint-
ed a very brilliant leaf green, the
ceilings, beige, the rug was an all-
over floral carpet on a beige ground
and the walnut furniture was re-
freshed by combination with spreads
and curtains of permanent finish
organdie, made with billowy white
ruffles ten inches wide.
Little boy’s room had beige walls
with a row of framed prints all the
way around the wall at a boy’s eye
level . . . these prints were botany
renderings of various types of tree
leaves in blond wood frames. This
room received some of the left-
overs from the old living room.
* * *
A Miniature Appropriation.
“I’m like the rest of the world—I
haven’t much money to spend!”
writes a lady who lives in a little
white house on a pleasant but un-
pretentious street. “But I do think
it’s awfully important to make my
home as attractive as I can and
keep it pleasant. Maybe you can
help me with my present problems.
I’m hoping to do things to my bed-
room on a miniature appropriation.
The furniture is maple—g ood
enough, though not up to any fancy
decorative scheme. We’re buying a
new rug and planning to have the
room repapered. I’ll get new
spread, curtains and lamps if pos-
sible. Since we use this room a lot
for sitting—it’s large for a bedroom
—we keep two old easy chairs here.
“These I’d like to slip-cover so
they would add rather than detract
from the effect of the room. But
as the room is used by both my
husband and myself, I don’t want it
Doing Over a Bedroom.
to be too feminine. Anything you
suggest will be appreciated and fol-
lowed out if it’s not too expensive.”
With maple furniture, we’d like
yellow wall paper with little sprigs
or dots in white, then brown and
white checked gingham for spread
and curtains. Make the spread with
pleated flounce and you might have
a pleated valance for the windows.
If you have a skirted dressing table,
have the skirt of starched dotted
swiss in yellow with narrow brown
ribbon bows at intervals around the
yoke. The easy chairs might be
effective in matching slip covers of
a very gayly flowered chintz with
quite a bit of yellow in the design,
and it would be interesting to
arrange them under a wide win-
dow, facing each other with a low
table between. What a nice place
for light refreshments or a late
snack on a tray! Be sure to pro-
vide good lamps nearby for read-
ing light. The rug we’d have in old
blue . . . repeat this color in lamp
bases, accessories and picture
frames. Or you could have a flash
of blue in the material chosen for
chair covers, too.
Bv Betty Wells.—WNU Service
f THEY'VE BEElY' 1
•■ LIKE A COUPLE OF",
l SINCE SHE GOT J
I Rid of her f
%'/ND/GESTroN / %
To Poston %
SURE DID A Uni
1 FOR HER ! M
Look out, s
WHY DON'T You ^
take the doctor's
switch To Postum
.For So daYs ! y
I'LL TRY IT—IF
Yowll just leave
v ME ALONEi y
& RUN, 4
U WERE ,
// f / ■ m w ■ T::. ■
Items of Interest
to the Housewife
For a Delightful Odor—Add a
drop of perfume to starch as it
cools and children’s dresses,
which require starch, will have a
delightful fresh odor.
* * *
Keeping Apples—Apples will
keep longer if rubbed over with
a little glycerin, which can be
washed off. before the apples are
* * *
Scalloped Apples—Three apples
(chopped), one-half cup sugar,
one-quarter teaspoon cinnamon,
two tablespoons lemon juice, grat-
ed lemon rind, two cups buttered
Dish-Drying Is a
Picnic With These
ing dishes with these cross-stitched
towels. Here’s pick-up work that
fairly flies for each motif’s in 8-to-
the-inch crosses. In pattern 5858
you will find a transfer pattern of
six motifs averaging 5 by 7 inches;
material requirements; color sug-
gestions; illustrations of all
Send 15 cents in stamps or coins
(coins preferred) for this pattern
to The Sewing Circle Household
Arts Dept., 259 W. Fourteenth St.,
New York, N. Y.
crumbs, one-quarter cup water,
one-quarter teaspoon nutmeg.
Melt the butter and add the
crumbs. Mix the sugar, spice and
lemon rind. Put one-quarter of
the crumbs in the bottom of a
buttered baking , dish; then one-
half of the apples; sprinkle with
one-half of the sugar and spice.
Repeat, sprinkle the lemon juice
over "this and put the remaining
crumbs on top. Bake 35 to 45
minutes. Cover during the first
part of baking.
* * *
Avoid Tarnish—Silver that is
put away is apt to tarnish quick-
ly. But if you put a few pieces of
camphor in with it it will keep
* * *
Cooking Salt Meat—Salt meat,
to be tender, requires longer boil-
ing than fresh meat.
* * *
Keeping Cut Flowers—To help
prolong the life of cut flowers,
wash the vases thoroughly with
soap and water, and scald them.
The time is still far off when the
growth of American industry will
have reached a state when it can be
said that the job is done, that there
are no longer any business frontiers.
—Charles R. Gay.
The fruit of the free spirit of men
do not grow in the garden of tyr-
The more leisure we have, the
more likely we are to go to sleep
mentally and to see our civilization
become a back number.—Dr. Jay B.
SNOW-WH/TE PETROLEUM JELLY
You write, “It is not possible”—
that is not French.—Napoleon.
SALVE, NOSE DROPS
in three days
Headache, 30 minutes.
Try “Rnb-My-Tism”—World’s Best Liniment
Hot Weather is Here—
Beware of Biliousness!
Have you ever noticed that in
very hot weather your organs of
digestion and elimination seem to
become torpid or lazy? Your food
sours, forms gas, causes belching,
heartburn, and a feeling of rest-
lessness and irritability. Perhaps
you may have sick headache,
nausea and dizziness or blind
spells on suddenly rising. Your
tongue may be coated, your com-
plexion bilious and your bowel
actions sluggish or insufficient.
These are some of the more
common symptoms or warnings of
biliousness or so-called “torpid
liver,” so prevalent in hot climates.
Don’t neglect them. Take Calo-
tabs, the improved calomel com-
pound tablets that give you the
effects of calomel and,salts, com-
bined. You will be delighted with
the prompt relief they afford.
Trial "package ten cents, family
pkg. twenty-five cts. At drug
|OUR TOUm-lJOUR STORES
Our community includes the farm homes surrounding the town.
The town stores are there for the accommodation and to serve the
people of our farm homes. The merchants who advertise “specials” are mer-
chants who are sure they can meet all competition in both quality and prices.
purchase price, plus postage! (If you live in Canada, ad-
dress General Foods, Ltd., Cobourg, Ont.)
Postum contains no caffein. It is simply whole wheat
and bran, roasted and slightly sweetened. It comes in two
forms... Postum Cereal, the kind you boil or percolate...
and Instant Postum, made instantly in the cup. Econom-
ical, easy to make, delicious, hot or iced. You may miss cof-
s^on fnv^Po^n!!! ^ Sweatees
soon love Postum Syndicate, G. F. Coi
for its own rich
flavor. A product of
General Foods. (Offer
expires Dec. 31,1937.)
% DON'T BE A GLOOM.:
t;. drink Postum! k
You've Been an awful killjoy lately,
Mary — wwy don't You get rid of
Your, indigestion ? You know the
doctor Told You coffee-nerve's was
‘‘-s. causing it!
You would!ALL You
THINK ABOUT IS HOW
TO GET MORE WORK
OUT OF ME ! NEVER
. think about my
\ Headaches and
DO YOU 2
6EEf HONEY, n
You'd be glad!
I WAS GOING
YOU AND BUY
That new /
i GLooMs! f
I HAPPY §
l MAN ,|
^ YoUR MONEY BACK—
IF SWITCHING To POSTUM
% DOESN'T HELP YOU /
T\/TANY P60P^e can safely drink coffee. But
JLVJL many others —and all children — should
never drink it. If you suspect that the caffein in coffee dis-
agrees with you... try Postum’s 30-day test. Buy a can of
Postum and drink it instead of coffee for a full month.
If...after 30 days...you do not feel better, return the
Postum container top with your name and address to
General Foods, Battle Creek, Mich., and we will refund
RAISE / ^
OH, STOP SHOUTING /
IT'S ABOUT Time
You Got A RAISE,
Here’s what’s next.
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Bryant, Russell W. The Howe Messenger (Howe, Tex.), Vol. 14, No. 34, Ed. 1 Friday, August 20, 1937, newspaper, August 20, 1937; Howe, Texas. (https://texashistory.unt.edu/ark:/67531/metapth1049280/m1/7/: accessed August 8, 2020), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; .