The Scheme of Things

Evening Post, Volume CXXII, Issue 153, 26 December 1936, Page 16

The Scheme of Things

By M.H.C.

> Christmas again gone by! How the years go round in iblese days when startling events come jthick and fast upon the people, and. there is little time to consider one (surprise before another arrives, these i things making the time fly while the Iworld at large cannot get time for "'(any consecutive thought. However, the dark thoughts of war, the cruelties, jwhich are still going on in a supposedly civilised world, and the frustrated efforts at really raising the standard of a better and finer life just lead the idea that, maybe, there is, from acxme part of the world, another leader coming who will be able to draw so maivy people after him that injustice, gr<s^d, oppression, and deception will recede further and further into the grey shades of the past, and a finer pathway will be open to the world. It is jur.t the hope of this which keeps some) minds sweet and open to good impressions. There must be a leader. THtat is certain, and one of great power] and might. It may be that this one (will come in humility like Christ saw- fit to do, or it may be that quite another plan will be followed, and just tfoe personality of the leader will be sufficient. What has been proved, over atad over again, is that when anyone, nban or woman, proves to have a real, (vivid message from God. people will Lflock to hear, but the impressions, so |iar, since the tiftie of Christ, have rikit; been sufficiently powerful to lasi °r else political, social, or religiouW .bodies have come.in the way of rea!T.progress. . ; ■ As each Christmas icames round, there is the same rejoicirwjjin the orthodox and stereotyped way?— churches are decorated, services heSii, and good wishes are exchanged. v ' Old friendships are renewed, and, '., (perhaps, this is one of the most valuable features of the season, for few things are more delightful than the surprise given when someone unexpectedly cccnes to light with good wishes and kfii£ thoughts. The happy! times given ftpr children are among the most worth-wfeile efforts of the period, and there are-flew people so unfortunate as not to b^ able to recall happy days "when all the world was young" and they had the} greatest fun with Christmas stockings* ar^d rejoicings of all kinds. This, Christmas still brings, and long may it do\ so, for it would be a sad world withr#Christmas left out. To many oldertfpeople, Christmas is rather a sad time in recalling the happy days of mainy years ago when brothers and sisters'were all together, parents there, too, and many friends gathered around; their thought is: "Where are they all now?" Some have gone over the Great DivinJe and others are scattered to distant parts of the- world. Still, it, is possible, and right to "rejoice with \ those thpt rejoice," and lend a hand whereveft possible to make Christmas a really |bsappy time to as many as possible. Enithat way many found their way to cheer-' ful enjoyment. The religious point of view has*been very beautifully expressed in a poem written some time ago by Miss Mary E. Richmond, of Wellington, who is well known for her thoughts = and writings. The poem runs thus:— Creator of Mankind, Lord of the open mind And of the tender heart, - Who nineteen hundred years ago revealea Thyself In humble guise. Through Mary's son, " ' Taking His part ,■" ;■• In human life, through dangers, hopes, ajnd fears, . . i In peace-and strife,, gentl.e .and wise, Able to yield, strong to withstand, \ His faith IS still our shield. I Today we celebrate .'« His birthday through the^land. '. Strange and stupendous thought, God made us out of nought, And made the whirling spheres and countless J In endless space—interminable time— Upon a cosmic plan; .; And. vet we count, not the amount, But something more sublime— The'soul of man. And once upon this atom we call Enrth There stood a man, all other men above In Godlike qualities of justice, love. And power to heal and bless; Drawing God down, in every field and town, Lakeside and village, waste and wilderness, Making God manifest In human flesh; The wonder grew, lovely and true, And strong and perfect. Through and through the maze of human history it shone; We thank Thee, Lord of Life, for this, 1M Son. And still today, spite of dismay, Mrlstenio^Kh lost and far astray, S & lT^ t 7^Zr faith And dimly estimate What none can understand. The mystery and "power of suffering love, As on this day we celebrate His birthday through the land. -These lines express the thoughts of GOOSEBERRIES ARE IN ! - Among the first comers of the summer berry fruits, gooseberries have put in a welcome appearance on the fruit stalls and in the greengrocers' shops, states an exchange. Just a taste of them will do so much to improve fruit pies and puddings that they are very definitely good buying. For gooseberries team well with other fruits. Apple and gooseberries are a well-known —and very admirable — combination, but an alliance that is little known, but every bit as delectable, is gooseberries and bananas. Prove it for yourself with this excellent banana and gooseberry cream pie! You will need about equal quantities of the- two fruits (or slightly more bananas than gooseberries), and the other ingredients for this pie are a good short crust, two eggs, powered sugar, and milk. Line a shallow pie dish or tart plate with the paste, and over it put'a layer of sliced bananas, then a layer of prepared gooseberries, sprinkle with powdered sugar, and repeat the process till the pie dish is half full. Then beat up the yolks of the two eggs with three tablespoonfuls of sugar, add a breakfast cupful of milk and pour over the fruit. Bake for half an hour. Meanwhile whip the egg whites to a stiff froth, sweeten it, and pile it on top of the pie. Put the pie back in the oven to set and brown the meringue, and serve either hot or cold with cream. Gooseberry Charlotte.—Gooseberry charlotte is delicious and so simple to make. To three cupfuls of prepared gooseberries, you should allow two cupfuls of bread crumbs, two tablespoonfuls of butter, two-thirds of a cupful of sugar, and half a cupful of ■water. Melt the butter and add the bread crumbs, and put a layer of csumbs into a buttered baking dish, then a layer of apples. Sprinkle the sugar on top, and continue layer by layer until your pie dish is full, topping off the layer of crumbs. Add the water and bake in a moderate oven for about half an hour. Serve with cream. And here is a boiled gooseberry pudding for which green berries must be used. The ingredients are five cupfuls of gooseberries, three cupfuls of flour, a generous tablespoonful of butter, a teaspoonful of cream of tartar, and half a teaspoonful of soda, a tablespoonful of sugar, two eggs, and p. cupful of milk. Mix the dry in-

many people still, and the hope is ever before them that religion and belief may come to be wider spread, though most realise that that is where the need of the great leader comes in, for all that is "orthodox" today is not only that, but confused, largely mistaken, and in need of clarifying;for the young, searching, eager minds fuli of the. positivism of youth, and the need is daily felt for something more definite and attractive. What has suf-

flced for centuries past, in such totally different conditions and with far less widespread educational facilities, must need bringing up to date. Yet evej?y effort in that direction meets with a solid wall of opposition which is one of the lamentable things of the time. There are obvious faults in the translation of the Bible, which are left uncorrected, and which remain, as a stumbling-block 'to, probably, many thousands of people as representing sentiments which are opposed to Christianity as taught by Christ. The "Book of" Common Prayer" is in even more need of revision, specially in regard to the ordinary ceremonies 'of the Church, such as marriage, baptism, and burial. The creeds, too, are for the present day, lamentable in some directions, and other services are so out of date like many hymns that a drastic revision is needed. Many complaints are \ made about irreligion and carelessisess, but it certainly is a necessity that, while faith is undoubtedly necessary and no one is justified in insisting on the obvious in.. such matters, yet no one should be asked to believe and subscribe to the impossible. Some day it Will" be all be adjusted, and the wonder will be that it was not done long ago. gredients, rub in the butter, then add the berries, cut fairly small, and lastly the eggs and milk. Tie a cloth tightly round the pudding and boil for one hour and a half. Gooseberry Russe. —And for a hotday pudding, try a charlotte russe, made with' a gooseberry filling. Stew the berries —about a quart of them — in half a gill of watsr, adding sugar to taste. Leave them to simmer till tender, then rub them through a sieve. Dissolve half an ounce of gelatine in half a gill of water, and add to the hot gooseberry puree. When nearly cold, add half a pint of cream, whipped to a froth. Mix well together and pour carefully into a mould lined with sponge fingers and leave to set. Pickles and Jams. —And just some suggestions,. finally, for ways of vising gooseberries for your jam and pickle cupboard. A reliable recipe for plain gooseberry jam allows four quarts of water to eight pounds of green berries, which are boiled gently in the water till they take on a slightly pinkish tint. Then measure and allow an equal quantity of sugar. Bring to the boil again, and cook rapidly until the' mixture jellies. Lastly, a gooseberry spice that makes an excellent and very piquant relish with cold meats and salads. To seven pounds of fruit allow four pounds of brown sugar, half a teaspoonful of cloves, a pint of vinegar, a teaspoonful of cinnamon, two blades of mace, and half a teaspoonful of allspice. Put the fruit in a pan with the sugar, vinegar.' and spices, bring to the boil, and simmer, stirring frequently, till the fruit is soft. Remove the fruit and boil the remaining syrup till thick, add the fruit, reheat, and then pot at once. Fruit Tarts. —When tarts and pasties are made with soft fruit or with jam that contains a large proportion of juice, it is advisable to brush the pastry over with beaten white of egg before filling the tart. This prevents the pastry from absorbing the juice and becoming sodden before it is thoroughly cooked. To prevent juice from boiling out the edges of the pastry should be moistened with milk instead of with water before they are pressed together. If the pastry is over:browned or accidentally burnt, it should be lightly scraped with a fine grater, brushed free from crumbs, and sprinkled with castor sugar or grated lump sugar.