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»â-  V "T By Rev. R. Barclajr WarrM THI CHURCH tUPFERINO AND TRIUMPHANT 1 Peter 4:12-13; Rev. 7:9-17. Golden Test â€" If wc luSer, we shall also reign with Him. II Thn. 2:12a "What's Up, Doc?" â€" Well, Easter is coming, and Bugs Bunny and all the other bunnies are yetting set for the annual Easter egg hunt. This was a pre-Easter hunt staged by a florist and the raft of bunnies you see are mostly kiddies in rabbits' clothinjj. TABLE TALKS ^ darv^ Andrews'. Some experts has figured out that tf each of ut would eat a dozen eggs more this year then we did last, there wouldn't be any surplus > â€" and no more talk about Govern- â- lent price support. More eggs mean better nutri- ment. For eggs, like milk, stand close to the top of the best foods we have. And eggs have one ad- vantage over milk â€" they come al- ready packaged and protected. In that package you get a com- plcte protein, as good as lean meat â€" and, at present prices, a good deal more economical. You also get plenty of iron and vitamin A, both of them especially good for u« at this time of year. And don't forget that while the yolk makes up only about a third of the contents of an egg, it's even richer than the white in percentage of protein, and contains nearly all the iron and - vitamins. It's rich in fat too. Here's a mighty fine cake that takes care of a lot of e.xtra egg yolks â€" a very handy recipe to have some time you've been baking an angel-food cake for "company." * » * GOLDEN YELLOW CAKE 2^ cups sifted cake flour y^ teaspoon salt 2^ teaspoons baking powder 1}4 cups sugar ^ cup butter 8 egg yolks Yi teaspoon lemon extract )^ teaspoon orange extract f4 cup milk METHOD: Cream butter and sugar. Beat egg yolks until very thick; add to sugar and butter. Sift together the flour, baking powder and salt, three times. Add flavoring to the milk. Then add, alternately, flour and milk (about one-third at a time) to the creamed mixture, beat- ing after each addition. Bake at 375 degrees. Use three of your nine-inch layer cake pans on two 12-inch. ♦ ♦ •;- There are hundreds of recipes for cooking chicken, but probably nine- ty per cent of them call for youth- ful birds â€" young broilers or plump roasters just at the peak of matur- ity. But, as most of us know, there are times when we have to deal with a fowl, that can be called a chicken only as a matter of courtesy. When 3rou find it necessary to tackle such a one, I think you'll enjoy this Dr. Henry Bowers, principal of the Normal School at Strat ford, Ontario, who will auto- matically become president of t*c Ontario Educational Asso- ciation during the 90th annual convention ofthis organization 1b Toronto on April 10, 11, 12 and 13. Dr. Bowers, who this year has been vice-president <rf the O.E.A., will sucl^ed Mr. S. R. Ross, of. Windsori*fcN early 9,000 delegates are expej|kd to attend this year's O.E.m f<^"- vention. ESCALLOPED CHICKEN 1 454-poimd hen 2 teaspoons salt y^ cup chicken fat y% cup flour 3 to 4 cups chicken broth 1 amall can mushrooms and juice y^ small can pimiento (optional) 10 soda biscuits, rolled fine 2 tablespoons yellow cheese Paprika METHOD: Dress hen and cut into pieces. Cover with water, add salt, and boil until tender. Add water while cooking if necessary. Save broth and cool. Cut chicken into small pieces after removing from bones or grind with coarse cutter. Skim fat from broth, meas- ure, and melt in sauce-pan. Add flour. Cook a few minutes. Add broth and liquid from mushrooms. Cook and stir until smooth and thick. .A-dd chicken. Salt more if needed. Greast casserole, .^.dd one- half of crackers. Add remainder of chicken, and top with remaining crumbs. Sprinkle with cheese and paprika. Bake for one hour in 300-degree oven. Docs thai cookie jar »tiil show those familiar symptoms of empty- ing itselt almost by niag-c!' It's souierhing that's been luippening tor a long, long timeâ€" and will probably cojuinue while there are "yoking 'uns" around. I haven't give you any cookie recipes for a while, so here are a cou^jle that 1 can really recommend. WESTERN PRIDE COOKIES 1 cup brown sugar 1 cup white sugar 1 cup shortening 2 eggs 1 cup coconut 3 cups quick-rolled oats 2 cups flour 1 teaspoon soda 1 teaspoon baking powder ^a teaspoon salt 1 teaspoon vanilla 1 cup chopped nutmeats METHOD; Beat eggs in mixing bowl, add sugar and softened short- ening, mix well. -Vdd coconut, nut- meats and vanilla. .Sift and measure the ilour and add the salt, soda and baking powder, silt together, and add to first mixture. .Vdd rolled oats and iiii.N. thoroughly. Roll into small balls the size of a large walnut, press down on cooky sheet, crease with fork if desired. Bake at J75 degrees for nine minutes, or until nicely browned. This recipe will make SO gen- erous sized cookies that will keep well for a long time in a covered jar â€" if the jar is safely hidden, that is. ORANGE GINGER DROP COOKIES V/t cups all-purpose flour Vi teaspoon salt y^ teaspoon soda \y% teaspoons ginger 54 poimd butter y^ cup granulated sugar 3 tablespoons molasses fa teaspoon lemon juice Rind and juice of one orange 1 egg METHOD :Sift flour three times with salt, soda and ginger. Cream butter and sugar until smooth. .'Vdd egg and molasses. Beat until smooth and fluffy (about 3(M) strokes by hand). Add fruit juice and orange rind. Stir in flour until all is well blended. Drop by teaspoonfuls on an un- greased cooky sheet. Brush with slightly beaten egg white (a fork dipped in egg white to flatten the cooky). Sprinkle with sugar. Bake in a 375-degree oven for about nine minutes, or until a golden brown. "1 don't like the look of your husband," said the doator, gravaljr. -'Neither do I," tk* wlf« raplted, "but he's Mnd to At eMldrcn. "Romance" Not The Proper Word We're sick and tired of '•adio an- nouncers and newspapers ^nd ma- gazines using the word "romance" III connection with the sordid In- grid Bergman case. The word "romance" to most per- sons has clean, exciting and beau- tiful implications. It has no connection with the Rossellini- Bergman mess. The word that aplies is "cheap." Let's keep it on that level â€" the gutter level, which it is â€" if it is considered so "im- portant" that thousands of v^ords must be spoken and written about «.â€" Or»»on Journal. The successful marriage is usu- ally a three-ring affair â€" engage- ment, marriage and teething. Jesus warned his disciples (hat great sulTering would befall them. ^^'he^ Nero became emperor (54 A.D.) the severe persecut'on soon befjan. In order to cast off suspi- cion from himself for the burning of Rome, he blamed the Christians. Many were crucified; others were covered with pitch, nailed to posis and burned. Paul was beheaded and Peter crucified. But Christians view suffering differently. Peter said, "Rejoice, in- asmuch as ye are partakers of Christ's sufferings; that when His glory shall b*- revealed, ye may be glad also with exceeding joy ' Tradition says that when the sol- diers were about to crucify Peter, he re(|uested that he be put on the cross with his head dowm. as he felt unworthy to be crucified in the same position as his Savior. He ami others felt that it was an honor to partake of Christ's suierings. John's vision of the reward for those who are faithful through their tribulations is ot great comfort. "They shall hunger no more neither thirst any more â€" God shall wipe away all tears from' their eyes." The glories of heaven will be ample reward for all the suffernss of this present age. In some lands Christians are suffering today: especially whcr-f communism is in control. In our land the Christian may be taunted because he does not run with those who do evil. It takes courage for your people to take the unkind remarks, but since they have greater riches and enjoyment in the service of jesus Christ, rhey have every reason to rejoice. Everyone in the world suffers. But the man who has forgotten God Hoes not have the spiritual forti- eation for the time of di»trr»s. Two a^eo encountered similar disaaters. The one threw his hat on the yound sad jumped up and down ««i l«, attartna fearful oathe. The other, tlirough quietly thanked G One on whom he this hour of catastropi. b« the Christian; woiildn ICED HOT CROSS BUNS They're "topping" made with new fast Dry Yeast • Thay rise so wonderfully â€" taste so wonderfully good! That's bacause Fleiscbmann't new Fast Dry Yeast keeps fuU-Rrcngth and active till the very moment you bake! No mure qioiled yeast! No more refrigeration â€" you can keep a whole month's supply of Fleischmann's Dry Yeast in your cupboard! ICED HOT CROSS BUNS Scald Ws, c. milk. ^ c. granulated sugar, 2 taps, salt and 5 lbs- shortening; stir in 1 c. crisp breakiast-bran cereal and cool to lukewarm. Meanwhile, meas- ure into a large bowl ^a c. luke- warm water, 2 tsps. granulated sugar; stir until sugar is dis- solved. Sprinkle with 2 envelopes Fleischmann's Royal Fast Rising Dry Yeast. Let stand 10 tnins., THEN stir well. Add cooled milk mixture and stir in 2 well-beaten eggs. Sift together twice 4 c. once-«ift«d bread flour, 3 tips, ground cinnamon, 1 tsp. grated nutmeg. Stir abont h>l( of this mixture into yea»t mixture ; Imsi until smooth. Mix in 1 c. seedleii raisins and V* c. chopped candied peela. Work in remaining iiour mixturt. Grease top of dough. Cover and set in warm place, free from draught. Let rise until doubled in bulk. Turn out on lightly-floured board and knead tintil smooih and elastic. Divide into 2 equal portions ; cut each portion into 12 equal* aire pieces; knead each piece into a smooth rotmd bun. Place, well apart, on greased cookie sheets and cross each bun with narrow strips of pastry, If desired. Grease tops. Cover and let rise tintil doubled in bulk. Bake in a hot oven,-i:i°, 18-20 mins. Glare hot buns by brushing them lightly with com syrup. Other treatments: Use confectioners' icing for crosses, on baked buns ... or read cooled buns with white icing id nuke crosses with chopped nuts. CANADA PRODUCES SOME OF THE WORLD'S FINEST CODFISH The meaty, tasty codfish ypn enjoy so much most likely came to your table from Canada. For Canada"! ru^ed fishing, jhvts supply numerous varieties of appetizing deep lea/uhtolhe peoph$ <^ mawy landt. UJHd :$eagram's sells Canada first Ihis advertisement is an adaptation of one of a series created by The House of Seagram to tell the peoples of other lands about Canada and her various products. For the past two years this campaign has been appearing in newspapers and magazines printed in many languages and circulated through- out the world. Our prosperity i» based on our ability to sell our products to other c(>untries. Ivery Canadian has « personal Make m Jbreign trade, Iw one out of every three dollars of Canada's national fatoome results from our trade abroad. The more that the peoples of other countries know of the quality, variety and prestige of our products, the more likely they are to buy from us. ♦ ♦ ♦ Surely tiie horixon of industry eloes not terminate at the boundary line of its plants; it has a broader horizon, a farther view, and this view embraces the entire Dominion. That it why The House of Seagram believes Aat it is in the interest of every Canadian manufacturer to help the sale of all Canadian prod- ucts in foreign markets. It is in Ms spirit that Aese adwrtise- ments are being puMished through. oiU the uxfrld. die House of -Seagram A.'-