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% t. I V V V > i.V,^|fV- ,« r V It *' I A!' A* -At '<> X •s. A V S I I X. A rV ^ â- â™¦: #â-  f' t ^ A ,v *> ^ > >â-  v. >â-  * /<' »^ > 1 'A' A r*' /r^' /• ^' 1 -t- IMSOIOui ISSON By R«v. It Barclay W«rr«n THE CHURCH IN ROME Komans 1:1, 7-12; Acu 28:14l>-15, 30-31. Golden Text: I am not uhamcd of the gospel of Christ; for it ia the power of God unto salvation t» every one that believeth; to the Jew first, and also to the Greek. â€" Rom. 1:16. Paul was commissioned of God to carry the light of the Gospel to the Gentiles. His first head- quarters was .^ntioch, the hub of Syria. Then it was Ephesus. the center of operations in .\sia Minor and eastern Europe; and finally, Rome, the metropolis of the world. Rome was capital of the last great world empire. Its mighty armies even conijuered Briton. But the power of Rome did not daunt Paul for the mes.'iage of the Gospel of Christ was more powerful yet. It would not destroy but save every- one who would trust in Christ. Paul was unashamed of such a Gospel. He longed for the oppor- tunity of placing its banner at the heart of the empire. Paul did not know that he would go to Rome as a prisoner. When a group of Christians learned of his coming, they went down the road about forty miles to meet him: "Whom when I'aul saw, he thanked God, and took courage." The thoughtfulness on the part of the little band in Rome dfd much to help Patil. If we would just re- member that little acts of kindness can have great significance, we would do more of them. Paul had written in his letter to the Romans, "We know that all things work together for good to them that love God". 8:28. Now he had a chance to prove it He was allowed his own hired house where Hen Adopts Guinea Pigs â€" Betty Jane Robb kneels down to feed her motherly pet hen who is a busy biddy these days. The hen has adopted 20 full-grown guinea pigs and treats them as she would her own brood of chicks. he could receive all who came. He preached the Gospel. Later he wrote from prison to the Church at Phil- ippi, "I would ye should under- stand, brethern, that the things which happened unto me have fallen out rather unto the furtherance of the gospel; lo that my bonds arc manifest in all the palace, and in all other places; and many of the brethern In the Lord, waxing con- fident by my bonds, are much more bold to speak the word without fear." You can't lose, being a Christian. Piddling with music â€" During the first rehearsal of the Israel Philharmonic Orchestra at Tel-Aviv, Israel, Conductor Serge Koussevitzky, left, and screen star Edward G. Robinson talk over Robinson's "unparalleled" technique with the violin. Dr. Koussevitzky apparently enjoying the horse-play, is on a world tour. A Railway Line Run By Childen One of the world's most poinilar railroads doesn't connect any cities, has only a snigle track, and runs little more than two miles. Yet, despite these disadvantages which would bankrupt any other line, hundreds of persons, including visitors from all over the world. fiock every day to its main terminal on Szechenyihegy hilltop above Budapest to take a ride. On the Hungarian railroad called Uttoro Vasut, Pioneers' Railroad, in Eng- lish, the employees, rather than the right-of-way. account for us popu- larity. Prospective passengers ouy tlieir tickets, which cost one forint (.about 10 cents), from a young lady who still counts sums higher than five on her fingers. While waiting for the next train, they pe«;r through the windows of the dispatcher's of- fice to watch a freckle-faced lad wearing his first pair of long trousers, part of a spruce bhie-gray uniform, tap out messages on a telegrapher's key. On the platform, the stationniaster, a pigtailed blonde, signals the train to start. Budapest's children's railroad. which opened in 1947, is run en- tirely by youngsters between the ai'cs of nine and 14, Boys and girls alike, they handle every jobâ€" sell- faig tickets, working as conductors, telegraphers, and stationmasters; operating signal towers, coupling and uncoupling locomotives and ears, and even selling candy and SOavenir i>ost cards aboard the train. The only adults besides the pas- sengers, are the men who drive tho (wo bhi*-»nd-whlte Diesel-powered tocomotWas and a patient, soft â- #. spoken man named Ferenc Xemeth, who keeps a fatherly eye on the "employees." .\ veteran of 14 yeairs on the Hungarian lailways, Nemeth says the children are the best workers he's eâ€"r seen. The locomotives asid car.i, rough- ly two-thirds oi standard size, are exact replicas ot tull-sized trains, right down to baggage racks and high-pitched whistles. There's a pic- nic ground at the end of riie wood- ed, scenic, two-mile route. Hurapest children try out tor job.s on the railroad by ..ttending two weeks of classroom training during which they learn all the fundamentals of railroading â€" teleg raphy, signals, mechanics and ticket selling. There's also a post office at each of the three stations along the line, so the children are also taught how to sell stamps and di- rect letters. Only the best svidents get jo'bs on the railroad. They work six hours every day for a month, get ting their lunches free. Their jobs change every day, so that eacli child gets all-round knowledge of the line's operations. They also learn how to use and respect authority: today's stationniaster may be to- morrow's candy merchant. Cow Towel* Progressive dairymen wash the udders and teats of their cows with warm water before milking. .\ ster- ilised cloth towel is used to dry the udders. Despite this precaution bacteria are carried from cow to another. Individual paper cow tow- els used once only reduce this chance of spreading infection. The cellulose cow towel is made from special wood pulps and shcmicals it remain strong when wet. and ii is soft »nd tint-free. Bees Great Part In Flower Pollination Flowers did not appear till some 150,000,000 years ago. At that time beetles were the only pollinating insects. The modern descendants of these original flowering plants â€" the mag- nolias and their relatives â€" are still pollinated by beetles. The magno- las are composed of numerous, spirally arranged, colorless petals, stamens and seed-bearing organs. Unlike bees, beetles do not stick to one variety of plant. Probably the earliest flowering plants were insuificiently pollinated and prob- ably they did not reproduce abund- antly. .\11 this changed when bees ap- peared at the beginning of the Ter- tiary period, about 60,000,000 years ago. Bee pollination is more efti- cient than beetle pollination. Witii bees doing the pollating, flowers tended to develop petals in the form of a deep tube or cup, with nectar stored at the base. This relieved the plant ot the burden of producing e.xcess pollen and num- erous stamens, the flower's pollen- bearing organs. Since bees habitu- ally land on flowers when they suck nectar or gather pollen, the flowers tend to form the lower petals into a long lip to serve as a "landing platform." The color of the flowers was af- fected too. Bees can see blue or yellow, but they are color-blind for red. Most flowers that attract bees, therefore, are some shade of blue or yellow or a mi.xtiire of these two colors. So the appiaranre of many flow- ers today i.color. shape and sym- metry of petals and number of sta- mens) is an evolutionary adapta- tion. Plants developed tubular flow- ers, reduced the number of stamens and concealed nectar at the base, where it is available to the long- tongued bees but not to the beetles. The tubular petals carried out a screening process which grsidually eliminated the vi>its of beetles to many flowers and favored the visits of bees Use Live Steam As A Cooler Lse of Uve steam to cool iresh vegetables seems a paradox, but the method, based on well known physical laws ingeniously applied, has been used comiiiercially by California lettuce shippers for more than a year and tested by the De- partment of .Agriculture. X'ege- tables can be cooled even after they have been packed in plastic bags. Bulk containers of vegetables are placed in an airtight metal chain- . ber and the loading opening is a sealed High-pressure steam creates a vacuum and sucks the air out of the cooling chamber. Water evapor- ates from the surface and tissues of the vegetables. Changing the water from the liquid to the vapor form requires heat. This is drawn from the vegetables within the chamber and results iii their quick cooling. TABLE TALKS Back in 1907 a man went to Washington as Senator from Min- ntiota. His name was Knute Nel- son, and his favorite eating was bean soup. He Uked bean soup tvtry weekday and Sundays as wel; and when he found that the Sen- ate Restaurant didn't serve this deli- cacy, he made a terrific squawk. So before long it appeared on the Menu. What's more, it has been ap- pearing there every single day for almost 34 years, just because thousands of others, besides Mr. Ndson, went for it in a big way. "Famous Senate Restaurant Bean Soup" is the way it's always listed; and it has probably been eaten by more noted people than any other tingle dish. Perhaps you'd like to know how to make it. Here is the recipe as handed out by Paul Johnson, the restaurant's head waiter for half a centurv. FAMOUS BEAN SOUP 3 lbs. small navy pea beans IJ/j lbs. smoked ham hocks 1 onion 4 quarts water A litde butter Salt and pepper Mt THOD: Take three pounds of small navy beans, wash and run through hot water until the beans are white again. Put on fire with four quarts oi hot water. Add 1^ lbs. smoked ham hocks. Boil for 2H hours. Braise one onion, chop- ped small, in a Httle butter and when light brown, put in the soup. Season with salt and pepper, then serve. Do not add salt til! ready to serve. (Serves eight, i « » * When Lenten appetites begin to lag, it's time to treat them to some- thing ditiferent in the line of fish re- cipes. I'm sure your folks will en- joy these; FISH CHOWDER CASSEROLES 1 cup chopped onion in -J. cup butter or margar- ine 3 tablespoons flour 1^2 cups milk â-  2 cup liquid drained from vegetables Cook until thick and smooth. Add Ifi cups cooked fish (hali- but, whitefish, or perchi, flaked 1 cup cooked, diced pota- toes H cup cooked, diced car- rots >-j cup cooked peas 1 teaspoon Worcester- shire sauce l''2 teaspoons salt 14. teaspoon pepper Pour into 6 greased, individual cas- seroles or one '-quart casserole. Top each one with a round of HESrCOLDS A'MECCA'OINTMENT AND MUSTARD POULTICE Don't take chane«9 on a Chest Cold â€" it may b«ct>rae very ?erioii3. A poultice nitde up of two tablespi.vn9 of Hecc* and a t«»iiarocn ot Mustard brinaa excelK'nt results. It reHevee oonKW- tioQ and pe*iuce* infiammarionâ€" prevents bliaterinir. In severe cases chans« the poultice twice daily. Mecca Ointanent ia Bold hv all dniKjtiste â€" it5c, 50c vTube), TOcalid S1.4l>. C«ok Blend in Stir in. unbaked tatacuit dough 425 deg. (hot oven) 20 minutes Serves 6 With meat prices at high as tfccy are I don't need to offer any apologies for the following three recipes, all of which use the cheaper cuts, and yet are both tasty and nourishing. SAVORY LAMB SHANKS 4 email lamb shanks Flour 1 tablespoons laxd or other fat 1 cup meat stock or water t teaspoons Worcestershire sauce V/i teaspoons horseradish 1 tablespoon vinegar V] teaspoon salt Few grains of pepper Method: Roll lamb shanks in flour and brown in hot fat in a ikillet. Remove to a large casserole. Stir (1 tablespoon flour into re- maining fat in skillet, add 1 cup water gradually, and stir until thickened. .-Vdd horseradish, 'Wor- cestershire sauce, vinegar, salt, and pepper. Pour over lamb shanks and cover casserole. Bake at 325 deg. F. for about 2 hours, or until tender. Four servings. LIVER AND ONION PATTIES 1 pound beef or pork liver 1 medium onion 10 crackers 2 eggs H cup milk 1 teaspoon salt H teaspoon pepper Method: Cover liver with boiling water and allow to stand for 10 minutes. Put meat .onion, and crackers through fine knife of meat grinder. Add slightly beaten eggs, milk, and seasoning. Drop by table- spoons onto hot fat. Flatten with a spatula and fry each side until crisply brown. 6 servings. • -• * GROUND BEEF STEAK 1 pound ground beef H cup fine bread crumbs 1 egg. beaten 1 teaspoon salt ^ teaspoon pepp«r 3 tablespoons minced onion Vi cup chopped celery 1 car. mushroom soup H cup water Aic'.;iud. Dilute UK mu2.irooa| koup with H cup water and bleat until smooth. Combine groun4 beef with crumbs, beaten eggs, salt, pepper, onion, and celery. Shape into an oblong about 1 inch ihidL Brown in t tkillet in hot fat. Care- fully turn and brown on other ?ide. Cover with mushroom soup and cook on top of stove at simmering temperamre for 25 minutes. 4 serv- ings. Andth* REUEF is LASTING Nobody knows the cause of rheuma- tism but we do know there's one thing to ease the pain . . . it's Instantine. And when you take Insta-Ntinb the relief is prolonged because Instantine contains not one. but three proven medical ingredients. These three ingredients work together to bring you not only fast relief but more prolonged relief. Take Lvst\.ntine for fast headache relief too ... or for the pams of neuritis or neuralgia and the aches and pains that often accompany- a cold. fiat instanttne Lodiy and always hMp it lundy ftstantine 12-Tcblet Tin 25f Economical 48-Tablet Bcttle 69t Folks sure favor a MAGIC cake SELF-ICED SPICE CAKE fw«n»t" ^OViDi^ Mix and sift 3 cimee, 2^^ c. onoe-sifiaii pastry flour cor '2 c. once-8ift«d hard-whear floiip), 2'-a tsps. Magic Baking Powder. Ij tap. s.iJt. 1 i-j teps. ground cinna- cnoD. 'â- â- 4 tap. each of ground cloves, ginger, allspiiv, nur.ineg and mace; mix in "-j c. washed and dri«i •eedless raisins and I4 c. chopped walnuts. Cream *ii c. butter or margarine and blend in l'^ c. lightly- packed brown sugar; beat in 3 well-beatea egg yolks and i-j tsp. vanilla. .'\dd dry ingrtxiienrs to creamed mixture alternarely with -s c. milk and spread bat- ter in 9" square pan, which has betn greased and the l)ottom lined wirh greased papier. Beat stiff, not dry. 3 egg whites and a few grains salt: gradually b«at in 1 c. lightly-packed brown sugar and spread over cake: sprinkle with ^2 c. chopped walnuts and bake in a rather alow oven, 325', 1 'i to 1 "-j hours: cover lightlv with brown paper for last half hoiu'. li's SO different tod ay In olden times they aturted the day Hith • juicy iteak and a tankard of foaming ale I Today the see-high breakfast dish is Post's Grape-Nuts Flakes . . . read>-to-eat; easy-to-di|e8t . . . made not from one but TWO grains â€" >nn-ripened tthrat and malted barley. That famous Grape-Nun flavor in the form of delicious, honey-golden flakes is siTumplions. Post's Grape-Nuts Flakes are nourishing, ttio . . . provide useful quantities of i-arbohydrales and proteins for energy and muscle: phosphorus for teeth, bones; iron for the blood. So tasty - •o good â€" $0 contienient. \sk > our grocer. ffF.f!<> JITTER By Arth u r Pointer