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Arkansas Catholic
Little Rock, Arkansas
March 19, 1938     Arkansas Catholic
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March 19, 1938
 

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PAGE EIGHT m THE GUARDIAN, MARCH 19, 1938 i MEDAL STORY The Daugtiten of Charity ... Emmltsburg, Md THE LAND OF ERIN A long, long time ago when the people of Ireland had not yet heard the word of God, a boy named Patrick, who lived in France, was captured by pirates. They took him in their ship to Erin and sold him as a slave. Then one day as he prayed Pat- rick heard a voice. The voice said many times, "The ship is waiting." He )knew it was his guardian angel. So one night he ran away, found the ship, and sailed to France. Then he went back to Ireland as a Bishop to preach the word of God. * * * And so one night Patrick ran away from the Mean Milcho. He went on and on until he came to the sea. And there, as the angel had said, was the ship. And it was Patrick who was glad of it. The men on the ship were kind to the boy. They put up their sails and away they went across the sea. Patrick found his father and mother again. Now don't you think they were all happy! Now Patrick's father was a great soldier. Perhaps he wanted Patrick to be one, too. I don't know. But this might have been true. His beautiful mother, Con- chessa, wanted him to stay with her. For she loved him so. But strange to say, Patrick wanted to go back to Erin. All the time he heard the voices of the children of Erin calling. They kept saying, "Come back to us, O holy Patrick. Come back to Erin and walk once more with us." And so when Patrick found out what God wanted of him, he be- came a priest. It took years of study and prayer, to be sure. But Patrick did not mind that at all. He liked it. He went to Rome and saw our Holy Father, the Pope. Of course you know that our Holy Father is the one who takes the place of our Lord on earth. The Pope told the Saint to go back to Erin. He wanted Patrick to show the light of God's truth to the pagan peo- ple. And so Bishop Patrick, for he was a bishop now, set out for the land of his heart. Across the stormy waters he sailed for days. But at last the ship came to the green and silver waves that kiss the shores of Erin. And Bishop Patrick was again in the land where he had once been a slave. It was in the spring time of the year. The flowers bloomed, the green, green grass covered val- ley and mountain. The birds were singing in tree and bush. And the sunshine fell in golden beauty. The heart of Bishop Patrick went up, up, up to the skies with the little red lark, in gladness. For was not tomorrow Easter Day? Was it not the day when our Lord God rose from the dead? And would not this people soon arise from the darkness into the light of God's truth? Now you must know that on that very next day, the Easter day, all the great men in Erin were to meet at a place called Tara. And all the fires in the country must be put out, said the great- est king of them all. When the fire was lighted on the hill at Tara, then the people could make their fires again, but not before. Now Bishop Patrick heard this. He said, "We shall light the bless- ed fire on Holy Saturday as Moth- er Church tells us. We shall not wait until the fire is lighted on the hill of Tara." And Bishop Patrick went with his priests to the hill of Slane. Now the hill of Slane was right across from the hill of Tara. And when the Blessed Fire was light- ed on the hill of Slane, the people at Tara saw it. And the pagan priests said, "O King, if this fire is not put out it will last forever. Have it put out at once and kill its makers." And the great King said to some of his men, "Go, put out this fire and kill its makers." The men of the Great King went to the hill of Slane But they could not put out the fire. They could not kill the holy Bishop Patrick and his priests. For God took care o them. Easter morning came. Bishop Patrick and his priests put on their beautiful robes. Then they went two and two down the hillside and across the valley. In front walked a young boy holding up a book of the Gospels. Across the valley the Great King and the pagan priests and all the people waited for them. Yes, it was a great day for Saint Pat- rick. The pagan priest said to him "Why have you come to Erin? Why do you light fires when all those in the vhole country are put out?'" And Saint Patrick said, "We come from the Most High God to teach you about Him and what He wants you to do. We lighted the great fire yesterday because He wanted us to! He is the great Lord of God and the King of Kings." The pagan priests were angry. They said, "our gods are greater than yours." Saint Patrick said, "Show me that this is true." First the pagan priests prayed to the devils and a great black cloud covered the sky. "Make it go away," said Saint Patrick. But the devils of the pagan priests could not make the clouds go away. "Then I shall make them go," said Saint Patrick. So he pray- ed. And the Angels came and drove the clouds away and the sun. shone once more. Then one of the pagan priests said, "My gods are greater than yours for mine can make me go up in the air." And the pagan priest prayed to the devils again. And behold %he devils lifted him up, up, up high in the air. As high as the great rocks on the top of the hill. Then Saint Patrick knelt down and prayed. And behold the devils were afraid to stay. They let go the pagan priest. He fell on a rock and was killed. And many people cried out, "The God of Saint Patrick is great- er than those of the pagan priests." And the King said, "Tell us, O Holy One, who you are. Tell us about your God." And so on that bright Easter Day the Great Saint Patrick spoke of our Lord. And all the people listened as he talked. Once the Great King said, "You speak of the Blessed Trinity. How can there be Three Persons in One God?" And the great Saint Pat- rick leaned down. He picked a little clover, or as the people of Erin would say, a shamrock. "Look, O King," he said. "Be- hold the shamrock. Has it not a single stem but yet three leaves?" k And the Great ling nodded. "O Great Priest of the Most High God," he said, "I give you leave to talk to all the people in Erin, North and South, and East and West. But first stay here awhile that I may learn more from you." And so it was that Saint Pat- rick spent Easter week at Slane and Tara. And the very next week he baptized Conall, the brother of the Great King. But the Great King himself never became a Christian. 7'he Life of Christ In Picture And Sto "y By ather Francis t 3'-- t -- ----",....r -- . AN IMAGINARY VISIT His Egyptian Friends Don't you think it would be heaps of fun to go or a camel ride? I'm sure that the boy Jesus would enjoy a ride on a camel if He happened to visit His little friends in Egypt. , i 1997 1 \\; %| II J J To many places Saint Patrick , . went. And many and many a stead. His soul went straight to person did he baptize. All through Heaven. the country he went teaching the people. Once he came to a great place where there was a tall, tall stone. On it was much gold and silver. Around it were twelve other tall stones. Many of the people thought that these stones were gods. Saint Patrick found many men and women praying to them. Saint Patrick lifted up his staff and struck the great stone in the middle. It sank into a heap of dust. Later Saint Patrick was going past the place where he had made the stones turn into dust. The bad pagan priests made up their minds to kill him. But Odran, who drove the horses for Saint Pat- rick, heard them. He wanted to save Saint Patrick. So he asked Saint Patrick to change places with him. And because of this brave deed Odran was killed in- And at the next place, twelve thousand people came out to meet Saint Patrick. The King and his six sons came too. And after Saint Patrick had preached to them they all wished to be bap- tized. And so the good work went on. Once Saint Patrick came to a beautiful stream. It was eve- ning and he was tired. So he and his friends rested there that night. And early in the morning Saint Patrick and his priests began to sing their prayers to the Most High God. The sky grew rosy and the birds began to sing. And who should come to the stream but the two daughters of the Great King. And they were very beau- tiful and they were both as good as they were beautiful. I cannot tell you their real ri I ' L ! | The pyramies, seen in the _ the Boy Jesus is saying? Whal ground, would not be a new sight: will His little friend's answer be? to Him. When He was a little Egypt is a large country with baby, St. Joseph took Him and l more than 14 million people. Only His Blessed Mother to Egypt and a few of them130.000are Cath- they lived there for several years. Are you good at making up olics. See how well you can color conversation? What do you think the picture. i" ,." ......... "- .......... Style No. 1997.--A simple young wearable dress. Although inex- pensive and as simple as can be. to sew, this smart young sheer grey rayon crepe dress will be your spring favorite. The crush- ed sash, tied in gypsy style, adds a dash of color in tulip-red. The self-material covered buttons that trip down the front of the basque- like bodice, match the sash. It's the sort of dress that you can wear right into the warm weather. A gay flowered print in rayon crepe is equally lovely and wearable. You just won't be able to resist it, its flattering. You'll want to make another in cool cotton print or navy blue swiss dotted in white pin dots in the square neck ver- sion. See small view! Designed for sizes 12, 14,16, 18, 20 years, 30, 32, 34, 36 and 38-inches bust. Size 16 requires'3% yards of 39- inch material with % yards of 39-inch contrasting. Style No. 1707.Youthful gored dress of midnight blue rayon crepe. It will be your favorite for smart day wear. It buttons youthfully down the back from neck to hem . . . has a becoming vee neck with crisp white organdie collar. With the same pattern you can make a sport dress of muted pastel wool- en with shirt collar and two breast pockets. Nice in summer cottons and linens, too. You'll enjoy wear- ing it and marvel at the low price. The easy to follow pattern in- cludes complete diagrammed sew- ing instructions. Designed for sizes 14, 16, 18, 20 years, 32, 34, 36, 38, 40 and 42-inches bust. Size 36 requires 3% yards of 39-inch ma- terial with  yards of 35inch contrasting. Price of patterns 15 cents each (coin is preferred). Wrap coin carefully. Pattern mail address, N. Y. Pat- tern Bureau, The Guardian, Suite 1110, 220 East 42rid street, New , York r N. Y. names for the are too hard to say, but they meant Fair-as-the-Lily and Sweet-as-the-Rose. T h e y heard Saint Patrick and his priests. They wanted to find out who sang so sweetly by the stream. When they saw Saint Patrick and his friends they cried out, "Who are you?" For they saw crowns of light around the heads of the holy ones. Then Saint Patrick said to the princess, "We are friends of the one true .God. We have come to tell you about Him." And then the good Saint Pat- rick told them of our Blessed Lord and His Heavenly Kingdom and hetold them that only those who were baptized could go to that beautiful Land. "O Sister," said Fair-as-a-Lily, "let us ask this holy man to bap- tize us. Let us go to this coun- try of Happiness-that - Never- Ends." "Yes," cried Sweet=as-the-Rose "I wish to be baptized." And they asked Saint Patrick to baptize them. But Saint Patrick had to teach them many things before this could be done. (To Be Continued) (Medal Stories, published by the Whitman Company, Racine, Wis., may be purchased at ten cent stores and elwhere). (N. C. W. C. Features) Italy to Name Ship For Slain Chaplain IN THE KITCH With Molly Gavin During Lent the housewife often finds it a problem to tempt and satisfy the family appetites. The solution many times can be found in new ways of cooking simple and well-known foods. One of the oldest and cheapest American foods is salt codfish. The early New England colonists subsisted largely on it and te them is given credit of discover- ing the method of preserving it. History records that cargoes of salt were sent from England for the express purpose of salting codfish so that it would be avail- able in England where it was in great demand. Codfish is lean and contains very little fat, making it excel- lent for dry salting. The fish is beheaded, cleaned, split, and about one-half of the backbone is re- moved. It is then ready to salt by placing alternate layers of fish and salt in large wooden barrels. Within 24 hours the salt extracts water from the codfish, making a strong brine. Later the fish is removed from the brine, dried, skinned and boned. Salt Codfish |s sold .in large pieces, small bits or flaked. The most economical way to buy it for making into many dishes, such as codfish cakes, creamed cod- fish, etc., is in bulk, and the small pieces are just as good for many purposes as whole or half fish. Freshening salt codfish is very important. It is placed in a large kettle of cold water and allowed to soak over night, or else the kettle is placed on the fire and allowed to come to the boiling point and then drained. Codfish Puff 1 lb. salt codfish 2 cups ptatoes 3 eggs 1 cup white sauce Cover fish and potatoes (diced) with cold water and bring to boiling point. Drain, cover with boiling water and cook until po- tatoes are done. Drain and mash. Add the white sauce made with 1 tbp. butter, 1 tbp. flour, 1 cup hot milk, 1,4 tsp. salt and a dash of pepper. Cook 5 minutes or until it is all blended well to- gether. Then cool and add beat- en egg yolks and beat well. Fold in the stiffly beaten egg whites and turn into a buttered baking dish. Set the dish in a shallow pan of water and bake about 40 minutes in a moderate oven. Creamed Codfish 1 lb. salt codfish 1 tbp. butter 1 cup white sauce Pepper Soak codfish overnight. In the morning drain, and add fresh water. Place on stove and bring ! to boiling point; drain and break up the codfish with a fork. Do not mash it, but simply separate it into the size you want. Make a white sauce by blending 1 tbp. butter with 1 tbp. flour and add- ing gradually 1 cup of milk. Boil mtil the sauce thinkens, tak- ing care not to burn it. It is best made in a double boiler. When done add the codfish and season with pepper. A beaten egg can be added if desired and also gives it a yellow tint. This dish is ex- cellent served with hot boiled po- tatoes, with a side dish of sweet pickles or sliced onions in vine- gar. What is left can be made up into codfish cakes. Crab Salad 1 can crabmeat 1 cup chopped celery 2 hard-cooked eggs Lettuce Mayonnaise Dressing Combine the crabmeat and cel- ery and moisten with the May- onnaise Dressing. Season with salt and pepper to taste. Serve on a lettuce leaf and garnish with quarters of hard-cooked eggs and lemon slices. Devil's .Food Cake 4 sqs. chocolate 1-2 cup sugar 1-2 cup sweet milk Yolk of 1 egg 1-4 cup butter 1-2 cup sugar 1-4 cup sour milk 1 egg I Vs cups flour 1-2 tsp. soda 1 tsp. vanilla Melt chocolate (unsweetened) over hot water, add 1-2 cup sugar and gradually sweet milk; then Rome, March 7. (E).---One of the new submarines, to be construct- add yolk of egg, and cook until ed by the Italian Government is mixture thickens. Set aside to to be named the Regllnado Giuli- cool. Cream the butter, add grad- ani in memory of the Dominican chaplain who was killed at Tern- ually 1-2 cup sugar, egg well bien during the occupation of beaten, sour milk, and flour mix- Ethiopia, ed and sifted ith soda. Com- bine mixture and add Bake in shallow cake put between and or frosting. Add to raisins seeded and cut if desired. frosting can be used boiled frosting. It 25 minutes for the Egg and Celery Combine equal hard-cooked eggs ped celery, and with salt and pepper. Mayonnaise spread of the Spread slices of ter; cover with the mixture and put leaf of lettuce. Shrimp and 2 cups canned cer 2 eggs 2 tbps. melted 1 green pepper 1 cup canned 1 tbp. salt 1-8 tsp. pepper 1 t'sp. onion juice To the corn add beaten, butter (or green pepper, sliced seasoning and Put in baking dish lard; cover with bake in a hot oven at for 10 minutes, or begins to brown to 350 degrees, minutes longer. onion can be used juice if desired, i: HOUSEHOLD To measure any drY heap the utensil with level off with a Keep a box of in the refrigerator; cellent timesavers a first course for Tie a the handle of the are easily found even buried under the To whiten earthenware, scour it soda, or with vinegar' Grease the i ter or the rind of fore cooking beans wash much easier. To preserve a the cut surface with t yolk of an egg and dry. A paper bag opening of the food a rubber band, wher bread, etc., will ing of the crumbs. If the cellar stair# paint the top and white to avoid perhaps a bad fall. THE JUNIOR Here is something ior Cook will enjoy that will not breal tion to give up Lent. They should dinner or luncheon, b or with a salad. , Cheese Roll plain pie Mother has left making) into a 1-4 inch thick. grated cheese; lightly with other half of the cheese and press gether. Fold it up out into a sheet add some more it over again. Ther more and repeat it is rolled out in a fourth time, cut straws, and bake on a pie plate. DO YOU On page 47 of the Cookbook 'you will tions for preparing fish that will prove Catholic cook? be obtained for erie paid. Pamphlets three-cents apiece ful in preparing are: "Fish Menus," "Eggs and "Macaroni, dies," "Cheese and Appetizers," Address all requests t vin, 1312 W., Washington, D. ' (Copyright, 1938,