May 4, 1939. TE ——————— TASTY RECIPES USED BY MRS. DOROTHY BATHGATE AT THE CENTRE DEMOCRAT COOKING SCHOOL (PUBLISHED BY REQUEST OF OUR READERS) First Day LIGHTER TASKS SPONGE CAKE 1% teaspoon salt 1% cups granulated sugar 1% oup lemon juice and rind , 2 cups sifted cake flour of 1 lemon Put eggs and sugar into large bowl of electric mixer. Using High speed of the mixer, beat the eggs and sugar for 30 minutes Reduce speed of mixer to Low. Fold in lemon juice, rind, flour and salt carefully; mixing just enough to thoroughly combine ingredients Pour into large. tube pan which has not been oiled. Bake at 350 F. for 1 hour in a preheated oven. 8 egrs MERINGUE CAKE 2 teaspoons baking powder 1, teaspoon salt 4 egg yolks 5 tablespoons milk ; 1 cup cake flour 1 teaspoon vanilla Cream the shortening and sugar using High speed of the mixer Then add the egg yolks, one ata time, and beat well after the addition of .each Sift and measure the flour. Mix with baking powder and salt and add alternately with the milk and flavoring to the creamed mixture using ow speed of the mixer. Pour into two oiled 8-inch layer cake pans pread. with meringue and sprinkle with grated chocolate. Bake In a prgheated roaster or oven at 375° F. for 35 minutes. When cool spread cream filling between the layers MERINGUE Ly cup grated German sweet chocolate 15 cup butter 1 coup sugar 4 egg whites I cup sugar _.. % teaspoon baking powder . Beat egg whites, sugar and baking powder until stiff and dry wing High speed of mixer. Sperad on cake batter Sprinkle chocolate over merin- gue. CREAM FILLING 15 teaspoon salt ie cup flour 2 slightly beaten eggs 2-3 snp sugar 1 teaspoon vanilla Soald milk. Mix flour, sugar, salt and eggs and stir into hol milk over Low heat on the electric unit. Cook until thick, stirring constantly. Con- tinue cooking for 5 minutes. Cool and add vanilla BROILER MEAL PLANKED FISH 4 cups mashed potatoes salt and pepper 2 cups milk 1 two-1b, fish fillet 6 cups mashed rutabaga 2 cups cooked peas Butter or French dressing 6 medium tomatoes Lemon slices Azxrange fish. skin side up, and tomato flowers on lightly oiled plank, and season. Place food under broiler turn switch and broil 10 minutes with the oven door ajar. Remove plank from oven, turn fish, season and ar- ange vegetables around fish in the following manner Form well sea- soned mashed rutabaga into rings, arrange on plank around fish and {ill with cooked peas. Form potato rosettes in ennter of tomato flowers by forcing mashed potatoes through pastry tube. Brush with melted butter of Prench dressing and adjust plank so food is about 3 inches from hroiler unit. Broil about 10 minutes. Serve on plank Note: The broiler unit may be heated for 10 minutes before placing the food under it, if desired. STEAM COOKER MEAL Stuffed Cabbage Sliced Carrots Rice Pudding Time—45 Minutes STUFFED CABBAGE 5 1 medium head of cabbage 1, teaspoon pepper 1 cup cooked meat, ground 2 tablespoons chopped parsley I cup cooked macaroni 2 teaspoons Worcestershire Sauce 1 teaspoon salt i; teaspoon finely chopped onion he 2 canned pimentos, sliced Cat off top of cabbage. Save to use for cover. Remove center of cabbage soithat only a shell remains. Mix together the meat. macaroni, sali, pep- per, parsiey, Worcestershire saurce, onion and pimentos. Fill cabbage be oo Tie top on shell. Place in deep well cooker with 1 waler. STEAMED SLICED CARROTS : 6 to 8 carrols 1: teaspoon salt Pare and slice carrots. Place around cabbage in cooker. STEAMED RICE PUDDING 2 eg 2 cups milk 14 cup sugar 1 teaspoon vanilla 1; teaspoon salt 2 cups cooked rice poo i, teaspoon nuimeg Beat eggs slightly. Pold in other ingredients. Pour into buttered pudding mold. Sprinkle with nutmeg. Cover. Put pudding mold on top of cabbage . Place the cover on the deep well cooker and bring to steaming point on High heat. When steam flows freely from the vent, turn switch to Low heat and cook for 45 minutes. BEET RING WITH POTATO SALAD FILLING 6 medium cooked diced beets 1 emp celery, diced 3 cups beet liquid and water i; cup white vinegar 22 tablespoons chopped green Salt pepper Pepper 35 cup sugar 3 tablespoons unflavored 3 tablespoons lemon juice gelatin ii cup cold waler Use liquid from beets and add enough water to make 3 cups. Combine all ingredients except gelatin, and boil for 5 minutes. oak gelatin in % cup of cold water Add dissolved gelatin to hot mixture. Pour into ring mold. Cool and piace in refrigerator to harden. POTATO SALAD 1 anion, finely diced 1% cup celery. finely chopped 1, cup finely chopped gherkins 1-3 cup thinly sliced radishes 1-3 eup mayonnaise Season potaoes with salt and pepper and marinate with vinegar. Let stand until cold. Add remaining ingredients and toss together lightly, To serve, place beet ring on large round plate, piace potato salad in lettuge cups around ring, garnish with hard«cooked eggs Partly fill the cefter of the ring with shredded lettuce and place a green pepper cup filled with mayonnaise in the center. OVEN MEAL Ea _ Lamb Chops on Pineapple Rings Candied Sweet Potatoes Buttered Broccoli Steamed Prunes and Apricols : Apple Dumplings Fime-—11% Hours Temperature—350° ¥. LAMB CHOPS ON PINEAPPLE RINGS 6 pineapple rings 1-3 cup mint sauce v8 thick lamb chops Salt and pepper pineapple rings in shallow roasting pan and lay a chop on top of ring. Pour mint sauce over chops. Season with salt and pepper. CANDIED SWEET POTATOES . . 8 sweet potatoes © To. Juice of 1'4 oranges 3 Peel and cut sweet potatoes lengthwise and arrange in covered pan. Com- bie orange juice and sugar, and pour over potatoes Dot with butter, 3 . BUTTERED BROCCOLI 1 bunch broceoli '5 eup water Wash and clean broccoli, and salt. 15 teaspoon sall Put into ‘an oiled covered dish with wdler STEAMED PRUNES AND APRICOTS APPLE DUMPLINGS © Pastry for 2 crust pie 8 medium apples, pared and cored Cinnamon ¢ pastry to 4% inch thickness. Cut into squares gover apples. Place apple which has been pee! square pastry. Pill center with stigar, cinnamon and a small . Fold crust up over apple and pinch securely so it will on top. Rub with melted butter and sprinkie with sugar and cin- Put dumplings in shallow pan. oven, set time clock and temperature control. WAFFLED WAFERS 4 tablespoons shortening A; teaspoon salt 2-3 to % cup milk 3 teaspoons baking powder % cup deviled ham Sift together flour, salt and baking powder. Cut in shortening with pastry blender. Add milk to make a soft dough, stirving just enough to hold ingredients together. Turn out on floured pastry cloth and knead gently for half a minute. Roll biseuit dough to '% Ingh thickness. Cut with bis- cuit cutter. Spread half the biscuits with deviled ham, cover each one with another biscuit. Place a “Sandwich” in each section of a hot waf- fle iron and bake until well browned, about 3'4 minutes. Serve hot Makes 8 wafers 2 cups flour Second Day BUDGET MEALS STEAM COOKER MEAL Stuffed Veal Steamed Potatoes Fruit Pudding Time—1'5 Hours STUFFED VEAL 2 1b. boned shoulder of veal 8 potatoes 2 tablespoons fat 2 1h. green beans Season meat with salt and pepper and stufl ‘with mushreom filling. Tie securely. Heat two tablespoons fat in bottom of deep well cooker, Brown meat in fat with cover off. When well browned, add 8 whole potatoes and green beans tied in bundles MUSHROOM FILLING I cup chopped mushrooms 1 tablespoon minced parsley 4 tablespoons butter 1 teaspoon salt 3 cups dry bread crumbs 1: teaspoon celery salt 1 teaspoon finely chopped onion 's teaspoon pepper Fry mushrooms in butter. Add to crumbs and combine with other ingred- ents Green Beans FRUIT PUDDING 1 teaspoon baking powder 1 teaspoon vanilla 4 cup milk 2 egg whites 2 eups hineberries Cream the shortening and ‘se cup sugar thoroughly. Sift the dev ingred ents together and add alternately with milk and vanilla. Fold in the stiffly ‘beaten egg whites. Mix 2 cups blueberries with the remaining % cup sugar. Place in bottom of oiled pudding mold. Pour batter over them and cover mold tightly Place pudding mold on top of meat and vegetables in cooker. Place the eover on the cooker and bring to steaming point on High heat When steam appears freely, turn switch to Low and cook 1% hours JELLY ROLL 2 teaspoons baking powder ‘v cup walter 1 teaspoon wanilla Few grains salt Orange marmalade Assemble all ingredients. Sift flour before measuring. Break the 3 eggs into a medium-sized bow! and beat, using High speed of the electric mixer, until the eggs are stiff and light. Reduce the speed of the mixer to Medium and add the sugar by spoonfuls, scattering it over the eggs Add the dry ingredients which have been mixed and sifted. alternste- ly with water and vanilla, using Low speed of the mixer. Cut and fold the last of the dry ingredients into the egg mixture so as 0 blend the ingredients thoroughly and not lose any volume. Pour into a shallow ob- long pan, slightly greased. and bake at 425 for 15 minutes. Turn the cake out at once onto a clean cloth, spread with marmalade. and while warm. Keep wrapped in cloth until cool cup shortening Cup sugar cup sifted flour teaspoon salt 3 eggs 1 cup sugar 1 cup flour rou FOUR MINUTE FROSTING unbeaten egg whites 1 cup sugar tablespoons cold water Ly teaspoon cream of Larter teaspoon vanilla i; cup chopped nuts Maraschine Cherries Place all ingredients in saucepan Tum 6-inch surface unit on High for 4 minutes. Turn off. Place pan on unit and beat mixture continually for 4 minutes Spread {rosting on jelly roll and decorate with Maraschino cherries and nuts OVEN MEAL Baked Ham and Rice Peas Lorainne Banana Nut Bread Felairs Time | Hour Temperature—375"° F. BAKED HAM AND RICE 8 cup uncooked rice Few grains pepper 3 cups milk 1 slice smoked ham 1 tablespoon brown sugar Wash rice. Put in casserole. Add milk. salt and pepper. Lay ham alice in milk, first scoring ham to prevent curling Sprinkle brown sugar over ham when removing food from oven PEAS LORAINNE 2 cups peas 3 tablespoons minced parsiey 13 cup walter or liguid 1 tablespoon butler 1 small onion, chopped ‘i teaspoon sugar 15 cup finely shredded outside 13 teaspoon salt lettuce leaves Few grains pepper Place peas in oiled baking dish with ‘3 cup of water. Add onion. letiuce parsiey, butter and seasonings. Cover BANANA NUT BREAD iy cup shortening 1; cups flour 15 cup sugar 2 teaspoons baking powder 1 egg 15 teaspoon salt 1 cup bran ly teaspoon seda 2 tablespoons water 1 teaspoon vanilla 1s cups mashed bananas Y; cup chopped nut meats Cream shortening and sugar until smooth. add egg and beat until Jight Add bran and mix thoroughly. Mix water with banana. add alternately with flour which has been sifted with baking powder. salt ant! soda Mix thoroughly, then add vanilla and nut meats Place in one pound loaf pan and let stand 30 minutes ECLAIRS 14 cup butter 1 cup bread flony 1 cup water 4 eggs, unbeaten Bring butter and water to boil on High heat Turn unit off Add four all at once, stir vigorously until ball forms in center of saucepan Remove pan from unit; add eggs one at a time, beating with electric mixer after sach addition. Shape on slightly oiled cookie sheet with spoon or pastry tube Place food in a preheated oven. set time clock and temperature con- trol and cook for 1 hour at 375° F. CHOCOLATE BUTTER FROSTING 4 tablespoons butter 2 eups confectioner’s sugar 114 squares unsweetened choco- late, melted . Cream butter, add 4 cup sugar, then melted chocolate and cream to- gether. Add remaining sugar gradually, alternating with egg yolks and vanilla, Add cream as the frosting becomes thick. CHOWDER 1 4 to 5 Ih, haddock or cod 2 cups water 2 ‘bay leaves Seasoning 13 1h, salt pork, cut inte pieces 2 small onions, sliced fine 10 soda crackers, split apen Order the fish skinned. but with head and tall left on. Cook head. sail and bones in water with seasonings for 1 hour. Strain and reserve broth Using steam cooker, fry the pork until {at flows freely. then cook onion in pork fat until lightly browned. Add fish stock, potatoes and fish which ‘has been cut ‘into small pieces. Cook 30 minutes. Add.-hot milk and butter just before serving. Pour over crackers in soup tureen or in- dividual soup plates. SURFACE MEAL Round Steak and Carrots Mushroom Gravy ’ Steamed Cabbage Molded Fruit Pudding Time~1 Hour ROUND STEAK AND CARROTS MUSHROOM GRAVY, POTATOES 115 Ib. round steak, cut thin Potatoes | THE CENTRE DEMOCRAT, BELLEFONTE, PA. STEAMED CABBAGE I medium head cabbage 14 teaspoon salt Shred cabbage and store in cold water. Just before cooking drain cab- bage from water, put in buttered saucepan. Add salt and cover. Put over High ‘beat. As soon as steam gomes from vent turn switch to Off and | continue cooking on stored heat 10 to 15 minutes MOLDED PUDDING 3 egg yolks 2 teaspoons vanilla 12 teaspoon orange flavoring 5 teaspoonful salt 1 can whole peeled apricots 4 cup milk 12 lady fingers Seald 23, cups milk over High heat. Mix cornstarch, sugar, salt, remain. ing milk and egg yolks. Add gradually to hot milk. Turn the heat to Low and ook for 5 minutes stirring constantly. Turn the heat Off and cook over stored heat another 5 minutes. Remove from heat, add flav- oring and 1 cup of apricots cut into pieces. Use remaining apricots as a garnish. Arrange lady fingers around a bowl. Pour pudding in dish and garnish with apricots. Chill, and decorate with whipped cream before serving if desired 2% cups milk 1-3 oup cornstarch YW cup sugar FILLED COOKIES 4 cups flour, sifted 1 teaspoon soda 1 teaspoon nutmeg 1; teaspoon salt With High speed of mixer, cream butter and sugar, and add eggs, beat- Ing until mixture is light. Reduce speed of mixer to Low and add dry ingredients which have been mixed and sifted together. Toss 1-3 of mix- ture on floured cloth, roll and cut with cookie cutter. Arrange on lght- ly olled baking sheet. Place one tablespoon of filling in center of each cookie and put another cookie on top, pressing edges together, Prick top to dorm steam vents. Repeat until dough is all used. Bake in preheat- ed oven 12 to 15 minutes at 375° P FILLING I cup chopped raisins or dates 's cup waler 14 oup sugar 1 teaspoon flour Mix all ingredients in & satecepan and cook over Low heal untill thick Nuls may be added if desired 1 cup butter a cups brown sugar 2 egxs Third Day RECIPES BY REQUEST FUDGE { cups sugar Ly cup light eorn syrup 1 1-3 cups milk L% cup butter i squares chocolate (4.02.) 2 teaspoons vanilla Combine the sugar. milk, corn syrup and chocolate in a doep saucepan and cook slowly, stirring until the sugar is dissolved. Continue cooking stirring often to prevent burning, until temperature 236° F. Is reached or until a soft ball forms in cold water Remove from heat add butter and set aside to cool without stirring When the candy has cooled to 110° F. (lukewarm) add vanilla and begin 0 beat Continue beating untill the fudge thickens Pour into an olled pan GRAHAM CRACKER CAKE 1 Ih, graham crackers 's cup butler 3 teaspoons baking pewder Hp SUgAr Ys teaspoon salt 1': cups milk 1 eggs, separated 1 teaspoon vanilla Put the graham crackers through the food shredder to make [ine crumbs sift together 3 times with baking powder and salt. Separate Lhe eggs and beat the whites until stiff. Cream the butter, sugar, and egg yolk: until Beginning with the cracker crumbs, add alternately with milk and vanilia to the creamed mixture. Mix well. Fold in the stiffly beaten egg whites. Divide into 2 oiled and floured cake pans. Bake at 400° F for 30 minutes When cold put together with whipped cream or Prune Whip light PRUNE WHIP | cup prune pulp 1 egg white 1 cup powdered sugar Ly teaspoan lemon jules Few grains salt w ingredients In small bowl and beat with electric nough to hold its shape Spread between layers and Graham Cracker Cake Combi LE eo mixer until on top of BUTTERMM.K SPICE CAKE Ls teaspoon sall 2 teaspoons cinnamen 's teaspoon cloves « teaspoon allspice 3 teaspoons baking powder % teaspoon nutmeg 5% teaspoon soda 1 cup buttermilk Cream the butter and sugar Add the egrs, one al & time, and beat well after cach addition Sit and measure the flour. Mix with remaining dry ingredients and add allernately with the buttermilk to the creamed mix- ture. Pour into rectangular pan and bake in a preheated oven at 400° F. Tor 30 minutes WHITE ICING ys cup egg whites 2 tablespoons sugar 1; cups sugar 1 teaspoon while corn syrup 14 cup walter 1 teaspoon vanilla Cook 1% cups sugar, water and corn syrup until it spins a thread. Mean- while, beat the egg whites stiff and almost dry. Add the 3 tablespoons of sugar to egg whites; then beat to form sUfl meringue Add the syrup as soon as It is removed from range. allowing only a thin threadlike stream {0 run into the egg whites, beating with High speed of the mixer until icing hoids a point. Add vanilla. PINEAPPLE SHERBET 2 cups butiermilk 1 cup crushed pineapple 2-3 emp sugar 1 teaspoon vanilla Few grains salt 1 egg white Mix butiermilk, all bul 2 tablespoons of sugar, sail, pineapple and vanilla: freeze until firm in tray of electric refrigerator, with lempera- ture control set to coldest point. Beat egg while until sUff add the 2 tablespoons of sugar. Transfer the frozen mixture to cold mixing bow! and beat until fully. Add egg white, blend well, and return to freezing tray. Freope without further agitation. When Sherbel is [razen, sel tem- perature control to 3 or 4 points below normal to hold until serving time Note; For best vesplts the temperature control should be sel at the coldest point 156 .0or 20 minutes before the dessert is placed in the freez- ing compartment ROASTER MEAL Fricassee Chicken Baked Potatoes Corn and Lima Beans Time-—-2 Hours Temperature—-350° F, FRICASSEE OF CHICKEN Binge. clean and cut up the chicken. Season with salt and pepper, dredge with flour and brown in skillet with fat. Place the piecks in the largest cooking dish of the electric roaster. Prepare gravy by adding flour and waiter to fal remaining in skillet. Season and pour over chicken CORN AND LIMA BEANS 2 cups whole kernel corn i cup water 2 cups baby lima beans 14 teaspoon salt Buller . Place vegetables with liquid, and butter in one of the small roaster dighes which has been olled. BAKED POTATOES 2 medium-sized potatoes ; «Fak ; Clean medium-sized potatoes and brush with melted {al Put in roaster container . : . Place the food in cold roaster and cook 2 hours at 350° F CHERRY PIE 24% cups cherries, drained Pastry together. then blend thoroughly with the cher- Page Three SPAGHETTI AND MEAT BALLS (For twenly servings) 5% cup olive oll 6 quarts tomato juice 6 1b. hamburger 4 quarts catsup 6 small onions, chopped 'y cup sugar 4 tablespoons salt 6 boxes thin spaghetti 1 teaspoon pepper | Pour olive oll ‘into Inset pan of roaster and set thermostat ko 500° P development | many animal products are used in | the cure of disease | physical structure and function of | boundary that they cannot {but his imagination cannot pene- | | You long for a life of holiness and (keep you dn this world of turmoil land sorrow. your dog cannot enter | into your aspirations | spiritual nature. Are you foolish . Line a pie plate with pastry. pour in the filling and cover top with strips of pastry. ¢ in preheated oven at 450° F. for 456 minutes. PINEAPPLE AND RAISIN PIE Pastcy bandies easier if it Js chilled before using. Make meat balls 40) of the hamburger, diced onion, 2 tablespoons salt and '% teaspoon pepper. When the oll Is hot, add the meal balls and brown well on all sides. Add tomato juice, catsup, remaining salt, pep- per and sugar. Cover the roaster When the sauce bolls, in about 45 minutes, add the dry spaghett] broken into 4-inch strips. Stir well, push - ing the spaghetti and meat to the sides of the inset pan Cover and sim mer for 30 minutes with the temperature control remaining at 500° ¥ Disconnect roaster and cook another 30 minutes on stored heat. Serves about 20 OVEN MEAL Noodle Ring Creamed Salmon and Corn Shredded Beets Polate Fillet Rolly Lemon Sponge Pie Steamed Time-1 Hour Temperature—36° F, NOODLE RING I Gor. package wide noodles 3 eRgn f cups water I cup scalded milk 1 teaspoon sall Few grains pepper Break the noodles into 1 inch piece Drop into boiling salted water and cook untill tender. Drain. Rinse with Beat (xs, add milk, salt, pepper and noodles. Pour into well olled ring mold cold wales the oy CREAMED SALMON AND CORN 2 tablespoons butler 4 tablespoons flour 3 teaspoon salt 1 teaspoon sugar 1 Few grains pepper add Nour, salt until thick corn and ! cups milk I can (7% oz.) or % cup cooked salmon cups whole kernel corn I tablespoon pimenteo Lal I Add milk gradual) Drain salmon pimento Wo sauce Berve in noodle me Melt over fat low heat Cronk Ad] and pet remove skin and bone hon paImon 1 POTATO FILLET ROLLS 1 cup mashed polators 2 exe» 2-3 cup shortening 1 yeast cake 1 teaspoon salt 'y cup lukewarm water 14 cup sugar 1 cup scalded milk 6 to 8 cups flour Mash potaloe add oriening salt solve yeast In lukewarm water mixture. Add sifted flour and make a stiff dough. Toss on floured board and knead well, Put into large bowl and let rise double in bulk. Knead lightly. Rub over top with melted buller, place in casserole, cover tightly and place in refrigerator until ready to bake About 1 before baking time shape into rolls as desired. Cover and let rise until light cream well Diz milk, then add to potato gar, salt and eggs aga WW UKewarm DOLL: STEAMED SHREDDED BEETS 127 Beets ‘, teaspoon salt shred and put in olled cup waler Pare the best (ever oomlainer with water and salt LEMON SPONGE PIE 4 tablespoans butter 1 cup sugar 2 egg», separated Juice and rind of large lemon 2 tablespoons flour 1 cup milk Pastry Cream butter and sugar until well and beat well Then add in the egy whites Line pie Place food in a pre control blend yolks one at four and milk in filling clock and lemperalupe a Lime the lemon Fold pan with § por healed oven, sel Lime for 1 hour at 350° F the Lhe Cook DOUGHNUTS 1 egg well beaten 4 cups flour I cup sugar 1% teaspoons seda 1 cup sour milk 1% teaspoons cream of tartar 1'; tablespoons melted fal 1'y teaspoons salt 1 teaspoon nuimeg Add sugar. milk and fat to well beaten eggs. Mix and sift Sour with re- maining ingredients ant add 0 first mixture. Toss one-third of mixture on floured canvass, knead slightly. pal and roll out one-fourth inch thick Cut with doughnut cutter, fry in deep fat, 370" F. Add trimmings to one-half of remaining mixture, roll, cut and fry as before: repeal using last of mixture. Doughnuts should come quickly to top of fat. brown on one side, then be turned to brown on the other. Avoid turning more than once. The {at must be kept at a uniform temperature of 370° F. If too cold the doughnuts will absorb fal. If too hot, doughnuts will brown before sufficiently risen POTATO PANCAKES 1 egg. well beaten ix teaspoon pepper 2 tablespoons flour 1 tablespoon finely grated I teaspoon salt onion 2 cups grated polate Add the seasonings and flour to the well beaten egg Pare ihe potatoe: gTale, measure immediately and add to the egg mixture. Heat the grid- tie for 5 minutes over High heat n to Low heat and fry the pancake: in as little {at as possible. A large spoonful of batter makes a good sized cake. Cook until well browned and crisp When grating a large quantity of polatoes, grate into cold water to keep them from discoloring Health and Beauty MAN'S DEBT TO ANIMALS ~ Piritual beings? No, you to not - Do you see any evidence that man We have reached & point in Be; svolving into a cuper creation. as of medicine Where evniption teaches that he ®ill? On the contrary, you look out upon the world today and behold him sinking back inio savagery Yel in spite of all this, the medi- 1 men are carrying on their ever. lagling search for new remedies with swhich to heal the diseases of their fellows. For years they have {been experimenting with animal products in curing the ills of man Many thousands of animals mar. tyis have been inoculated with germs that produced in them dis- ease with which man suffered. In this way methods of treatment have been found out. that have greatly benefitted mankind By extirpaling the pancreas it was observed thal the absence of a | Juice manufactured by this organ caused diabetes Such animals when fed on sweel breads or pan- creas did not die but got along fairly well The next step was {o extract in- sulin from the sweetbreads of ani- mals and then to inject it into dia- betics. Tt improved the health and saved the lives of many. Tt now enables great numbers of diabetics to live out their nstural lives, who before the discovery of insulin would surely have died. Thank the do mestic animals that diabetics can now ead useful normal lives on sc count of the insulin which they | furnish RHEUMATISM MUST GO Poisons From the System PAIN EASED AT ONCE Poors cause deposits in The | mination sof sirengihen the Sladen. . moasoles and clog the whole | You don't have to wait long, rele only pesibie nas the fmt ar, Tier, : por most draggivte en baretory. A reguisr fonsa onivi gong eg oe Poisons, purify the Blood, stima. | T00" mailing expen, g rw and hideous we mann a AG Lugkart, Udy Contaanilic, ba I 1 believed in the peudo-science of evolution which many educators endeavor soearnestly to thrust down | oy the throats of unsuspecting south, 1 could not be a cannibal and eat me own blood brothers, the catile and sheep, that are sacrificed upon the altars of human appetite Believing as 1 do that God by a special fiat created man as well as | the lower animals, it does not hunt ny conscience io eat their flesh, vegetarians are probably better off It is true thal the samwe general pattern runs through the anatomy and physiology of all vertebrates | By studying the lower animals you can learn a great deal about the man. Many of them have a high order of intelligence, but there is a Cross Your dog locks at you with adoring eves. He would die for you as many of them have died for their masters, trate into the realms of spirit. When purity, when you pray to God to He hasnt » enough to believe that any of the lower animals cap ever evolve into
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