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McCORMICK MESSENGER, McCORMICK, S. C n THURSDAY, OCTOBER 17, 1940 Things I Never Knew 'Til Now _ (About K. Rockno A Football) The reason most football players wear silk trousers is because it’s hard for an opponent to get a grip on them . . . Twenty-five years ago, football was considered so “brutal’* that' the legislatures of half a dozen states passed a law making it a penal offense to play the game . . . “Old Siwash” isn’t something the radio gagmen thought up—it’s actu ally a college. (It’s square monicker is Knox college, and it’s in Gales burg, HI.) . . . When Knute Rockne was captain of the-Notre Dame foot ball team, he invited his mother to see him play against University of Chicago. Rockne played more brilli antly than ever, making long runs and spectacular pass catches. After the game Knute proudly asked what she thought of the spectacle. “It was marvelous!” she said breath lessly. “That cheer-leader who turned the pinwheels was wonder ful!” AN APPLE A DAY—SERVED IN A DIFFERENT WAY (See Recipes Below) As a tribute to Red Grange, the Illinois football team has never re issued his number, the famous “77,” to any of its players . . . The win ner of the Minnesota-Michigan game each year gets possession of a little brown jug which cost 18 cents! (Imagine 22 grown boys fighting over that!) . . . Will Rogers once kiddingly asked Rockne if he .thought his son could make the : “Fighting Irish” team if he went to Notre Dame. “No doubt he could,” replied Rockne, “but he might have to change his name to Rogerski or Rogeoli.” South Bend, Indiana, the home of Notre Dame, is the only town in the country with a statue honoring a jfootball player. The player honored isn’t the great Knute Rockne, as : you’d suppose, but George Gipp (his star pupil) . . . Rockne has a more practical memorial. Twenty-two head coaches around the nation are men who were taught their football A, B, Cs by him . . . Rockne’s big ambition was to , have his son, Knute Jr. ( follow in his footsteps. 'Last year, the lad became a candi date for halfback on the Notre Dame team. During a scrimmage, his leg was fractured and it’s been so weakened that he may never be able to play football. Rockne, who knew every trick in the book of psychology, could turn defeat into victory between halves in the locker room almost every time. During the first half of one game, the Notre Dame team played very poorly, and the half ended with a score of 7—0 in favor of their op ponent. In the locker room, the Notre Dame lads burst into a cold sweat, fearing what Rockne would say. He said nothing during the entire rest period. When the second half was called, he got up and mere* ly said, “Let’s go, girls!” Rockne, who played the fltfte, al ways insisted on taking the instru ment with him to every Notre Dame game. (He had a superstition that it brought the team luck.) . . . The Navy mascot goat inherits the job, which is passed down from father to son . . . President Woodrow Wil son was once Princeton university’s football coach. (He also coached at Wesleyan.) K. R., who had a nimble wit, was at a loss for words only once in his life, according to Warren Brown. After the Southern California game in 1980, J. P. McEvoy, the humorist, and several newspaper men gath ered in Rockne’s dressing room and got into a discussion of art and lit erature with him. Rockne took ex ception to one of McEvoy’s argu ments. “That’s just as silly as my setting out to imitate Mencken,” said Rockne. “Can you imagine me trying to imitate Mencken?” .., “Why, yes,” replied McEvoy. Notes of a Newsboy America now realizes that the road to isolation ends where it al ways ends, with the enemy on your doorstep. Ironically, the only way to get into this kind of trouble is to run from it . . . Czecho-Slovakia thought she had isolated herself from Austria . . . Poland thought she had isolated herself from Czecho-Slovakia . . . Norway thought she had isolated herself from Finland . . . Holland thought she had isolated herself from Norway and Denmark . . . But each had merely isolated herself from the help that would have saved her . . . European advocates of isolation to day wear the medals of the dicta tors. Their own countries have dis appeared. The newsstand owner at 49th and Broadway with a sensayuma: He pinned an FDR button on Willkie’s picture on Life’s current coyer—but right on Wendell’s lapel! . . . Irving Edelson, the cab driver, who dashed into a flaming building the other day and saved two colored children, will be honored by the mayor and police commissioner with The Valorous Deed Medal . . . Comforting Thought: The world will never belong to the Axis—because each member of the Axis thinks the world belongs to him. Apples hold a place of well- deserved popularity today, for they have been widely used as food from the earliest times. What other fruit has such a long season, tastes so good, keeps so well, can be served in so many different ways, and yet is relatively inexpensive? Do you want apples for cooking, or for baking? Or do you want them for eating apples or dessert? Apples should be selected according to the purpose for which you are to use them. A good cooking apple should be tart, or at least medium acid, with a juicy, fine-grained flesh. A good cooking apple, however, should have a distinct apple flavor. You are, no doubt, familiar with such names as Rome Beauty, Winesap, Black Twig, Grimes Golden and McIntosh. Have you ever had the sad expe rience of baking apples only to find that they have remained hard and lack juiciness? Or did you use a va riety that became so watery upon baking that you couldn’t quite tell what it was? The Wealthy, McIn tosh, Grimes Golden, Jonathan, Rhode Island Greening or North western Greening, the Rome Beau ty, the Winesap and Black Twig are all varieties of apples which may be used for this purpose. A good dessert apple should have a prominent and distinct apple fla vor, mildly acid, and with a fine- flesh texture. Here again you may select the McIntosh, the Grimes Golden, the Jonathan, the Rome Beauty, the Black Twig, or the Delicious. A bowl of shining apples will ap peal to the children when they come home from school. There will be no need for them to say, “Mom, I’m hungry; what can I have to eat?” The Wealthy, the Delicious, and the Rome Beauty are all popular eat ing .apples. There is nothing more delicious than a baked apple, apple pie, or a raw apple salad, but have you ever tried apples in fritter batter, or com bined them with green peppers for a salad? Here are some such recipes from my own test kitchen which are not only simple to prepare, but also in clude that much-longed for variety in recipes when we have plenty of apples to use. Norwegian Apple Pudding. (Serves 8) Va pound prunes (about 9) 2 cups cold water 1 inch cinnamon stick 1% cups boiling water % cup cornstarch 1 cup sugar % teaspoon salt 1 tablespoon lemon juice % pound apples (about 3) (quar tered) (cooked in a syrup of % cup water and Va cup sugar) Cover primes with cold water, bring to a boil, and stew until soft. Remove stones and return the prunes, stick cin namon and water to kettle. Add boiling water. Slowly stir in thin paste made of cornstarch, sug ar, salt and a lit tle cold water. Boil 20 minutes, stirring frequent ly. Remove cinnamon stick, and add lemon juice and apples. Place in greased molds and chill. Scalloped Apples de Luxe. (Serves 6 to 8) IVi cups graham crackers (about 26) (crushed)- % cup sugar " % teaspoon cinnamon V4 teaspoon nutmeg % teaspoon salt 4 tablespoons butter (melted) 1 quart apples (6 apples) (sliced) % cup pineapple juice % cup marshmallows (quartered) Combine graham cracker crumbs, sugar, spices, salt and butter. Place half of the crumb mixture in a well- greased IVi quart casserole. Add half of the sliced apples, moistened with part of the pineapple juice, .'ovei with the remaining crumbs, •nd top with apple slices. Pour the "p n n > <' over all. Bake cov ered in a moderate oven (350 de grees) for 45 minutes or until apples are tender. Remove the cover. Ar range marshmallows over the top and brown in the oven for 3 to 5 minutes. Serve, with cream. Apple Fritters. (Makes about 12 fritters) 1% cups flour Wi teaspoons baking powder Va teaspoon salt % cup milk 1 egg (well beaten) 2 apples (medium size) (1 cup, sliced) Mix and sift dry ingredients. Com bine milk and egg, and add to dry ingredients, gradually, stirring con stantly. Wipe, core, and pare ap ples, an,d cut into eighths and then slice. Stir into the batter. Drop by spoonfuls into deep fat which has been heated to 360 degrees. Fry until golden brown (4 to 5 minutes). Drain on brown paper and sprinkle with powdered sugar. Applesauce Doughnuts. (Makes dozen) 2 tablespoons butter 1% cups brown sugar 2 eggs 1 cup applesauce 4 cups all purpose flour . % teaspoon salt 1 teaspoon soda % teaspoon nutmeg Vi teaspoon cinnamon 4 teaspoons baking powder Cream butter and add sugar while beating constantly. Beat eggs and add. Add applesauce. Mix and sift together the flour, salt, soda, nut meg, cinnamon, and baking pow der, and add. Roll, cut with dough nut cutter and fry in deep fat (heat ed to 365 degrees). Drain and roll in mixture of powdered sugar and cinnamon. Dixie Apple Sauce Cake. 2 cups cake flour Vz teaspoon salt 1 teaspoon soda 1 teaspoon cinnamon Va teaspoon cloves Va teaspoon mace % cup shortening 1 cup sugar « 1 egg (unbeaten) 1 cup seedless raisins 1 cup thick apple sauce Sift dry ingredients. Cream short ening, add sugar gradually and beat well. Add unbeat en egg and rai sins and mix well. Add dry in gredients alter nately with the apple sauce. When thoroughly blended pour into greased loaf pan. Bake in a mod erate oven (350 degrees) for 40 to 50 minutes. Apple Torte. (Serves 5 to 6) 1 egg (beaten) % cup sugar % cup flour 1 teaspoon baking powder % teaspoon salt 1 tart apple (about 1 cup, cut fine) % cup nut meats (cut fine) Beat egg thoroughly and gradual ly add sugar, beating well after each addition. Sift together the flour, baking powder and salt, and fold into the first mixture. Add apple and nut meats cut fine. (If desired, a dash of cinnamon may be added here). P14ce mixture in a well- greased pie pan and bake in a mod erate oven (350 degrees) for about 40 minutes. FEEDING FATHER Has “Dad” asked you to bake a Deep Dish Apple Pie, or to stir up his favorite Chocolate Cake lately? Probably not, but he will. Once he sees the nice, luscious red apples on the market, and feels a slight tang of frost in the air, he will remember all of his old favorites. Why not be pre pared >jy having reliable tested recipes of the ones he likes the best? Miss Howe’s book, “Feed ing Father,” will give you just such recipes, and others, includ ing “Spareribs with Apple Stuff ing,” “Mulligan Stew” and “Eng lish Currant Bread.” You may secure your copy by writing to Eleanor Howe, 919 North Michi gan Avenue, Chicago, Illinois, en closing 10 cents, in coin. (Released by Western Newspaper Union.) «rwwi ^IMPROVED UNIFORM INTERNATIONAL S UNDAY I chool Lesson By HAROLD L. LUNDQUIST. D. D. Dean of The Moody Bible Institute of Chicago. (Released by Western Newspaper Union.) Lesson for October 20 Lesson subjects and Scripture texts se- lec ed and copyrighted by International Council of Religious Education; used by permission. THE MESSAGE OF JOHN THE BAPTIST LESSON TEXT—Luke 3:3, 8-17, 21. 22. GOLDEN TEXT—Bring forth, therefore, fruits worthy of repentence.—Luke 3:8. Four centuries of silence! God made a loving appeal to His people through Malachi, the prophet (see lesson of June 23), but they failed to respond, and for about 400 years no prophet had appeared with an authoritative message from God. But now “God, who at sundry times and in divers manners spake in time past unto the fathers by the proph ets” was ready in the “last days” to speak by “his Son” (Heb. 1:12). Before the Lord should come, however, the prophet Isaiah (40:3- 5) had declared that a voice was to come out of the wilderness to cry, “Prepare ye the way of the Lord.” The great honor of that ministry did not fall upon the religious or political leaders mentioned in Luke 3:1, but “the word of God came unto John ... in the wilderness.” When God calls a preacher, something vital and interesting is about to hap pen. I. The Preacher—His Call and Character. It is significant that the call of God for this ministry passed by the mighty of Rome, which was polit ically powerful, holding Sway over the world of its day. It is doubly significant that it passed by Jeru salem, the religious center of the Jewish nation. God was not looking for influence, prestige, or position. He was looking for a man, and He found him, though He had to seek him in the wilderness. Where is God’s man for our day? The character of John is revealed to us by Scripture as unique and rugged. He was a striking figure as he came suddenly out of the wilder ness, but the outstanding qualifica tion of John was that he was humble and obedient to God’s will. Upon such a man the power of God may fall in all its fullness. n. His Message—Its Nature and die Reaction (vv. 3, 8-14). Repentance, as evidenced by bap tism, this was John’s word to his day. He did not grant them absolu tion from their sins, but in repent ance they were to look forward to the cleansing from sin by the wash ing of the blood of Christ who was to come. John was the forerunner of Christ. His message of repent ance was a preparation for the com ing message of redemption. The reaction of the people is ex pressed in the question, “What must we do?” Much more would be ac complished for Christ in our day if that were the response of people to the preaching of the truth. Instead of criticizing or commending the preacher, or the sermon, let us ask, “What shall I do about it?” and then let us do it. The answer of John was that each one should, by his works, show the reality of his repentance in the de tails of his daily work and life. Of course, the all-important thing is that a man should believe in Christ, and by faith receive Him as Saviour, but that faith must show itself in daily living or it is meaningless, and, in fact, nonexistent. The world is full of those who need to answer our Lord’s own question, “Why call ye me Lord, Lord, and do not the things which I say?” (Luke 6:46). III. His Ministry to Jesus—the Baptism and Heavenly Response (w. 15-17, 21, 22). The forthright honesty and the hu mility of John appeared in his im mediate correction of the people’s mistaken idea • that he was the Christ. He made clear that his bap tism with water, indicating their change of mind concerning sin, would only have real meaning as the coming One—his Lord and ours —would change their natures by the baptism of fire and of the Spirit. Jesus, who knew no sin of which to repent, took the place of a peni tent sinner and was baptized by John. Thus He, the sinless One, entered upon His public ministry and His work of redemption by tak ing the place of fallen humanity. What infinite grace and condescen sion! As He prayed, after John had bap tized Him, the heavens opened and the Holy Spirit, taking the form of the gentle dove, rested upon Him. God the Father spoke forth heaven’s estimate of our Saviour; He was declared to be the “beloved Son” of God, in whom the Father was “well pleased.” This attestation of His divinity and recognition of His spotless life and character was for Him, but not for Him alone. It speaks to us, even as it has spoken to all men through the centuries, of the One who is Saviour and Lord. “He is able also to save them to the uttermost that come unto God by him, seeing he ever liveth to make intercession for them. For such an high priest be came us, who is holy, harmless, undefiled, separate from sinners; and made higher than the heavens” (Heb. 7:25, 26). S j> AROUND If THE HOUSE Apples that are to be baked should be pricked with a fork be fore being placed in the oven. If you do this you will find they will not break while cooking. • • * Any flaked ready-to-serve cereal may be used instead of bread crumbs in a recipe that calls for bread crumbs. • • • A piece of chamois that has been dampened makes an excellent duster. It makes furniture look like new. • • • When making baked custard, pour boiling milk onto the beaten eggs. It will then bake very firm. * • • Do not move bread dough after it begins to rise, or it is likely to fall. Select a spot, out of a draft, for the bowl. Cover with a cloth and then let the dough alone. 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