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ER MENUS ISH STE ® daily? Of cours s of combinat evertheless 3 few stions ar> weleo; he summer time bat casiny Aimaâ€" new De. preécared gerator and, ration pose Il 1 have f, robléms w "~ Sommer time bat easiny ‘fi"'!h?:“ as possible and not too 3 much of the work of ner should be done in ‘@ as possible, and .." or automatie refriger. > for cooking. Vege. washed and trimmas Menus Given’ ‘ess Mrs, randmoth. mother at eatâ€"great. ughter is e latter‘s Look Suggestions 00 Much Work tial Loat other be, eTrage AVY BLUE woman £ it? 3 with Mint in (’um and Green Pe Fruit Cup ains Br¢ttone con mper latep an y Is Dead fr lee repare »nsed milk. type of boned about x Â¥ these in 5 be verage nese in 0 strips of ) the steaks, "pper. (Any ‘0, etc., may #c). Nearly retened conâ€" _ moderate ow to cook H ® bliâ€" which findâ€" onal T course, t combinations EAK3 strips, nsed n TONNE <x Dessert :quj- hate ired and "“; and, in short, possible will #et in the ark ind W« 1 x nich re Jgilvie Indian ‘, died le had H a few p welcome St r dinnerp»» water, cut in _papâ€" Pepper Buatter Butter ool P 1M mill Add inch nedi= nion T & )ne confronts salt, pt *%; Brazil nuts go well with nearly everything but particularly do they lend themselves in a delectable way to fruit salads. Here‘s a fine recipe for a main course summer salad that uses chopped Brazil nuts: add the right amount of nourishment to a dish that otherwise might be considered too light to keep the conâ€" sumer from getting hungry before the next meal. The housewife who has to consider the healthy appetites of a husband and growing sons will do well to plans menus that centre around salads which are "fAlling" as well as cool and appetizing. NUTS IN SsALADS, Chopped nuts are the peri gredients for summer salads add the right amount of nouri t0o a dish thal oFharw1Gs us Shred oneâ€"half pound of Brazil nuts ng. ‘The individual planks are just the thing for families who do not have the same ideas about meats and vegetables because each one can Planked dishes are excellent for Outdoor serving, too. The hot plank keeps the food hot and of course a variety _ of _ vegetables always sur. rounds whatever meat you are sery. ing. ‘The individual planks are just the thing for families who do not hare the same kiGaw abmusk mmakke! ©ughnly baked and brown on top. It will take about thirtyâ€"five mMnutes for baking tha biscuits because the sauce, meat and vegétables retard the baking. Serve from baking dish Use enough milk to dough. Rollt on a A board and cut with a ¢utter. Cover top of n serole with biscuits a; hot oven _ until biscu oughly baked and brow will take about thirt for baking ftha hicamit Pn ie tagsipditinciaon . W s is der, 2 tablesnoons shortening * tea spoon salt milk, Choose veal from the small par of leg since it is usually cheape and more meat must be cut in smal pieces any way. Cover with boiling water and simmer until tender bu not broken, Add salt and let cool it stock over night it convenient, Re. move fat and bone from meat, mak. ing neat pieces for serving, Arrange meat in a buttered casserole. Remove fat from stock and strain through cheesecloth. There should be about two cups of stock, The liquid in which the vegretables, with the exâ€" ception of the onions, were cooked, may also be used, Melt butter, stir in flour _ and when bubbling add stock, stitring constantly . Bring to boiling point, season with salt and pepper. Add prepared vegeâ€" tables to meat in casserole and pour over sauce. Mix and sift flour, salt and baking powder, Rup in short. ening and cut in milk with a knife, Use enough milk to make a _ soft dough. Rolt on a floured molling furasnals usc lccs u12 One pound jean cooked onions, 1 carrots, 1 cup cool cups cooked potato spoons butter, sait cup flour, 2% teasp SERVING MEaALs ouT or pound lean veal, 1 onions. 1 cup dice biscuits and bake in s until biscuits are thor . Add salt and let coot night if convenient, q ind bone from meat. m: eat must be cut in small Vay. _ Cover with boiling simmer until tender but with a small biscuit top of mixture in casâ€" » baking dish, are excellent for the perfect in bl SA They cool in | rhu ent, Re. | pud it, mak. | this Arrange | lent Remove | bar through | plai e about R quid in | sert cup tiny s Cook In Little Water, The same rules of cooking hold good for swiss chard that are ap. is used sparingly. The vitamin con. tent is good and chard is a cheap source of vitamins because the vegâ€" etable never is high priced ard vitaâ€" mins are present in goodly amounts. Chard also has the peculiar virtue of supplementing the protein deficien. cies of other vegetables and cereal foods and contains a certain subâ€" stance which enables the body to make use of all the mineral content available, DOORs. f IDEAL VEGETABLE. Swiss chard or ‘spinach beet," as it is sometimes called, is one of the most delicious succulent summer ve. getables on the market There are several varieties, some with dark green curly leaves and others with broad lightâ€"colored leaves, But each variety has a thick white midâ€"rib that is cooked and served like asparagus, while the leaf is used as greens, The health composition of chard rivals that of the much lauded spin. ach. Thus, it‘s especially rich in iron, which makes it a perfect vegetable to serve during hot weather when meat ! MILK PRoBLEM, If little Johnny refuses to drink his glass of milk perhaps the novelty of drinking milk through straws someâ€" times helps a child to learn to like it. 4 |°PMMonIy used with fruits, The extra e. | materials may be chosen to make up 4 |for the lack in the rhubarb. _ For vâ€" Jexample, adding raisins to stewed or . |baked rhubarh adds iron tothe dish and increases its efficiency, t Rhubarb Shortcake, r Pie usually comes immediately | to 1 | mind when rhubarb is mentioned, but z | there are numberless other desserts t | which are delicious when made with ) | rhubarb, â€" Frozen desserts, hot or cold . | puddings and gelatine desserts use . | this common garden plant to excelâ€" ] lent advantage. Well sweetened rhu. |barb sauce is amazingly good with plain rice and cornstarch puddings. Rhubarb shortcaka is a simple des. sert. Make an oldâ€"fashioned short. | cake with baking _ powder biscuit | dough, â€" After baking, split and but. | / ter and fill with sweetened rhubarh sauce. _ Serve with plain or whipped | ( cream. # Rhubarb tapioca pudding is made | i two ways. The fruit may be cooked | a with tapioca and sugar in water, or the tapioca may be cooked and pour. in ed over the phubarh arranged in a | t buttered baking dish and the whole | w baked thirty minutes in a moderate e oven. Serve with sugar and cream,m or a custard sauce, 30 Adding other materials to "pie plant" makes it possible to obtain dishes of increased food value, Rhu. barb combines excellently with almost any other fruit beside the foodstuffs commonly used with fruits, The extra materials may be chosen to make up for the lack in the rhubarb. â€" For example, adding raisins to stewed or baked rhubarh adds iron tothe dish and increases its effieieney RHUBARB. Care should be taken not to over. cook rhubarb, Vitamin C is de stroyed if subjected to too great heat for too long a time, As little water as possible should be used to pre. vent burning. because the fruitâ€"vegeâ€" table is very juicy of itselt. Cover the sauce pan and as soon as the rhubarb boils it should be "done." Always add sugar _ when removing‘ from the fire. Cut one small pineapple into fine strips, one inch long, and add one diced pimento Then put in a dash of curry powder (no more than can be put on the tip of the blade of a small knife), the juice of one lemon, a pinch of salt and oneâ€"quarter pint whipped cream,. Mix the ingredients together in an ice cold bow! and, when ready to serve, line a platter with bits of crisp lettuce and put the salad in the centre, Garnish with pieces of pimento, two sliced, bard boiled eggs and Brazil nuts cut lengthwise. Cut one Woman‘s World . By Mair M. Morgan ie fruit may be cooked and sugar in water, or ay be cooked and pour. whubarb arranged in A ‘g dish and the whole ‘lous when made with n desserts, hot or cold gelatine desserts use REFRESHING DRINKS Grape Punch. (Serves Kight.) Boil one pound sugar with one cup water until it spins a thread. Cool. Add juice of six lemons and one quart grape juice and let stand one to two hours. Dilute with jce water or carbonated water to make two quarts. _A rich cheese sauce goes well over chard, too, ‘The vegetable and sauce may be put into a shallow baking dish and tho top browned in a hot over before sending to the table. Cut the thick centre rib in uniform lengths and tie in small bundles, ‘| Cook in boiling water, adding salt [ after the first ten minutes of cooking. |Cook the thin part of the leaves just |as you would spinachâ€"in the water that clings tcthe leaves. When tenâ€" der chop thâ€" leaves fine and arrange‘ them in a border on a deep serving platter, Garnish with hardâ€"cooked egg and fill the centre with the thick ribs in Hollandaise sauce. Use Leaves in Salad. The tender small leaves may be used without cooking in salads. The taste is rather like romaine, Chard is also good cooked in the stock in which ham was boiled, All greens are appetizing _ cooked this | way, the flavor of the meat adding | much to the taste of the dish. : The person who is eating to re. duce will find chard a good friend on account of its remarkable palatabilâ€" ity when dressed simply with salt and lemon juice, Meantime the person who is eat. ing to gain weight may add calories to his diet by dressing his serving with butter or a rich sauce, The veg. etable, like broccoli and spinach, is at its best with a smooth Hollanâ€" daise sauce, and for a short period of time. The seasoning is important because chard will be criticized as "fat" if not pepped up with a dash of lemon juice. plied to other delicate _ vegetables, Cook in as little water as possible and for & sBOrE DOFlMAA Af Hwa plied to No. 534, the great Cunardâ€"White Star Clydesbank, Glasgow, is rapidly nearing th look like a graceful ocean grey hound rath er‘s nightmare. These two pictures show, bow, and a full length picture giving an ide than 1,000 feet long looks like, RAPID PROGRESS QN WORLD‘S GREA: , is rapidly nearing the point where she °OO MCaring the point where she will rey hound rather than a scaffold buildâ€" pictures show, a striking view of the c giving an idea of the way a ship more EComomnte? wage reductions in Australia has been restored, This will bring Vancouver within 20 hours‘ actual fiying time of New York, 16 hours of Chicago, eight hours of California. â€"Vancouver Sun. be used, the journey betweé;fil'e two important Pacific Coast cities taking about 55 minutes, e A three mile a minute, tenâ€"passenâ€" ger, multiâ€"motored air transport will On Sunday there will open between Vancouver and Seattle a daily pasâ€" senger service by the United Air Lines. ’ Quietly, and with less ceremony than a meeting of old pioneers might be heralded, there is announced in Vancouver a transportation revolution as important as that which was markâ€" ed here by the laying of the end of steel, ‘ Ten per cent. of Use from two to three tablespoons of this syrun to a glass of milk .. Grate chocolate. Mix sugar, salt and chocolate. Add boiling water to make a smooth paste and slowly stir into two cups of boiling water, Boil until syrups. Cool and add vanilla Squeeze juice from orange _ and grate rind. Combine grated rind and juice and let stand while separating yolk from white of °&gg, Beat yolk with sugar and add strained juice. Beat well and add milk and salt. Mix thoroughly and fold in white of °gg beaten until stiff, Be sure to chill orange ard °gg as well as milk. When you serve a drink made with egg you are adding 70 calories of proâ€" tein and fat as well as vitamins and minerals to the vsual glass of milk. Chocolate Syrup. Oneâ€"half cake bitter chocolate, 1% cups granulated sugar, two cups water, _ quarter teaspoon salt. two teaspoons vanilla, This rule for an orange eggnog will serve two persons. One egg, one orange, one cup chill ed milk, one tablespoon sugar, few grains salt. THIS NEW AGE Orange Eggnog liner being built at the emergency ’sel more." How she wished, then, that she had borrowed more vessels, or that there had been more to borâ€" row! We do not expect enough of God. "And the oil stayed." You see how exactly the oil matches the capacity and number of the vessels provided. There is not too little, there is not too much. ‘ "Then she came and told tha man "And it came to pass, when the vessels were full, that she said unto her son." The one whose turn it was to bring her a new jar. "Bring me yei a vessel." The oil while it abode alone sufficed not for herself only, but wastâ€" ed away and the debt increased; but when poured into the empty vessels of all the neighbors it contined to inâ€" crease ever more and more; the more it is expended on others, the more it is itself augmented; thus as love inâ€" creases the debt grows small. "And he said unto her, There is not a vesâ€" coemesnc o ooe en enily Hd 9O on. "So she went from him." She might well have desired the prophet to go with her, that his presence might avail to work the miracle. "And shut the door upon her and upon her sons; they brought the vessels to her, and she poured out." In faith and obediâ€" ence she launched out upon the pro-‘ mises; and lo! they held firm. "And thou shalt go in and shut the door upon thee and upon thy sons." That which was about to be done was too sacred a thing to permit the curâ€" ’ious gaze of those not directly inâ€" terested. "And pour out into all those vessels; and thou shalt set aside that which is full." She was to pour <the oil out of the cruse until the large vessel was full when her sons (verse 5) would substitute another jar into which she would pour, and so on. P ! "Then he said, Go, borrow thee vessels abroad of all thy neighbors, even empty vessels; borrow not a few." The number of our vessels is the measure of our faith. Remember the outline of William Carey‘s pioneer missionary sermon : "Expect great things for God." \ "And Elisha said unto her, What shall I do for thee?" The prophet himself was doubtless poor, and quesâ€" tioned what he could do to relieve poverty. "Tell me; what hast thou in the house?" A miracle always be gins with something. Here it was a condition of poverty. "And she said, Thy handmaid hath not anything in the house, save a pot of oil." We are reminded of the widow of Zarphath, who share with Elijah her handful of meal in the jar, and a little oil in the cruse (1 Kings 17 : 12), and found it increased to last through the rest of the famine. W Aanliatiin Arriinidnaditt ‘wuk 4 phet, and his widow deserved especial care for his sake, if not for her own, "And the creditor is come to take unâ€" to him my two children to be bondâ€" men." The poor widow, in order to obtain the bare necessities of life for herself and her children, had been obliged to go farther and farther inâ€" to debt. * 2e0CL FAassageâ€"Th¢ events of our lesson are recorded only in 2 Kings. "Now there cried a certain woman of the wives of the sons of the proâ€" phets. Sons of the prophets" is a term that does not mean children of the prophets, but members of the prophetic order. "Unto Elisha." This poor woman went naturally to Elisha for help, as he was the chief of the prophets. "Saying, Thy servant my husband is dead." Widows were an especially helpless and pitiful class among the Jews, who were constantâ€" ly exhorted by their religious leaders to care for them. "And thous knowest that thy servant did fear Jehovah." Her husband had been a faithful pro-l L o C Oe NOe ERHE " Timeâ€"Elisha is ordained a proâ€" phet, B.C. 909. The Shunammite‘s son born, B.C. 912. Elisha and the healing of Naaman, B.C. 897. Placeâ€"Elisha‘s ministry â€" centered in Samaria, but extended widely over Ishael, Parallel Passageâ€"The events â€" of LESSON VI.â€"August 5, â€" ELISHA abwes wam £icc0 2 The Sunday School THE LESSON.IN ITS SETTING . mt h s d mt sb ids d HELPS THE NEEDY., 2 Kings 4: 1.44, 1â€"7, 4244. GoLDEN TEXT â€" Inasmuch as ye did it unto one of these my brethren, even these least, ye did it unto me.â€"Matt. 25 40. came and told the man * %% wiil follow. A little attention in 11me will save loss and suffering.â€"L.. 8. Ontario Dept. Agriculture. d Lump Jaw causes loss to cattle |owners and suffering to infected aniâ€" ‘| mals. The disease is Lccoming mose ‘ | prevalent in some districts due to \| neglect of cattle owners, to detect and | treat the condition in its early stagâ€" es,. Neglected open cases become spreaders of the Lump Jaw discase, through the wide spread distribution of the Sulphur Fungus spores, over grass lands, water troughs, salt licks,| and feed troughs. To control it _ is advised that all cattle with open’ cases of Lump Jaw be removed from the farm. Cattle should be look d over every week during the summer,’ so that new cases can be treated ltl' once,. When new cases are found, the lumps should be opened by a veterinâ€"| ary and the wound saturated with | tincture of TIodine. This will check |‘ further development, _ and helling;' will follow. A little attention in time | ‘ will save loss and _ «nifarins.\ To ced N Teach the children _ ‘So he set it before them, and they did eat, and left thereof." Not be-‘I cause their stomachs failed them, but‘ because the bread increased in the eating. "According to the word of | Jehovah." According to the word of| Elisha, God‘s servant, but he wu! careful to point to Jehovah (verse‘ 43) as the source of the miracle ; ! otherwise the would have been nb miracle at all. | 0 tteeme ... ddGod."Shelmevith.bnrttull" M% of thankfuiness. She was not one to W leave her gratitude unexpressed. |. w “Andhonid.Go.leutheofl.udp-y N®w York Merald Tribune thy debt, and live thou and thy sons The hero of the drama of the iA | of the rest." God‘s plenty not only Canadian quintuplets who promise to 4: | méets our present needs, it cares alâ€" break all previous records for lan» â€"| so fOr our futura 1 41. L o t / Anave Pisgecs B 4: | méets our present needs, it cares alâ€" â€"| so for our future. of | _ "And there came a man from Baalâ€" t, | shalishah." Conder locates this vilâ€" lage at the present village of Kefr Thilth on the lower hills of Ephraim, _ | sixteen English miles northeast â€" of | ,. | Lidda and thirteen and oneâ€"half milâ€" , | °s northwest of Gilgal. "And brought @| the man of God bread of the firstâ€" fruits. Such presents to prophets ap. q | pear to have been usual in ordinary p | times. On the present occasion, which | was a time of dearth, one pious per-! ; | son brought his opportune gift to‘ | Elisha. "Twenty loaves of barley."‘-‘ The flat cakes of bread which â€" are | signified when loaves are mentioned â€" | in the Bible. "And fresh ears of grain , | in his sack." We think at once of the | |lad‘s lunch of five barley cakes and |‘ two small fishes with which our Lord : fed five thousand men, besides women l and children, on the northeast shore ; of the Sea of Galilee. "And he snid.l Give unto the people, that they mny: 1 eat." By the people he meant the sons | * of the prophets who lived at Gilgal, ’t "And his servant said. What should I set this before a hundred men?"' 1 Likewise Andrew, in regard to thc“” lad‘s lunch of five barley cakes and | 4 two small fishes, said, What are these | 1« among so many? "But he said, Give‘ h the people, that they may eat," Eliâ€"; rk sha knew that the Lord could feed | in his people with little as well as rt with much. "For thus said Jehovuh.,‘Tl They shall eat, and shall leave thereâ€"; st of." Thus also, in the cases of , be Christ‘s feeding of the five thousand: so and of the four thousand, much more , se was left over than was provided in | ca the first place. | Stop Lump Jaw Disease usually come from the Soulhl\.'t-uvtiw Friendâ€"No#* MÂ¥ wife comes from Progress always involves risks. You can‘t steal second base and keep one ’ The mountain and the plain will yiclid me color, Father Sky and Mother Earth give patterns for my blanket, My fingers move the shuttle, always leaving A tiny hole in honor of the Spider, The ancient hidden woman of our people, Who past the time of all rememberâ€" ing Proclaimed the art of weaving among women. â€"Catherine Cate Coblentz. tain 4 Anod from the bark of alder alder, Manâ€"Do you know that cÂ¥yclones Yellow from the goldenrod and dock weed, And from the rabbit bus that s weeps the plain, From twigs of juniper will come my scarlet, Mahogany that grows upon the moun. fls Adudrataaltic. sas iss K ioi ' bowers, And 1 shall weave i; on my loom of ' saplings, And pound it with my batten from l the scrub oak, The mountains and the plains win } yield me colors, As they have yielded to my mother‘s mother Past the time the ancients tell or 4 remember, Out of the blue clay will 1 take my turgquoise, My black from sumac, the ochre and the pinion. But 1 the My And J Thae ewe I wilt take the spinning, TORONTO There is reason t ever, that whatover j| _ Multiplet births sti. are @vents +, for which biology has but meager ,’expumion. Mr. W. W. Greulich, of || the University of Colorado, once colâ€" | lected statistics of more than _ one ,;hundred million births from official _ records of various countrics, computâ€" ! ing the ratios of twins, triplets, quadâ€" _ ruplets and others to single births. ,There emerged the remarkable rule, ; still quite unexplained, that the num. , ber of births of twins, triplets and "so on correspond closely to the first, j second and other powers of an identiâ€" cal number, approximately 87. There is one twin birth for about 87 single births. One triplet birth occurs among single births about once i1 the square of 87, or 7,569. One quadruplet birth occurs in ap proximate correspondence with â€" the cube of 87, or about nnce in 700,000 single births. If the same rule holds, the proportion of quintuplet â€" births should agree with the fourth power o1 87, or one such instance in about 57,000,000. T he pollen, I will wind it slowly _ on spindle, mother‘s mother gathered wild cotton, . 41 TeW weeks ago an American | country doctor, Dr. L. C, Holcombe, | of Vermont, described in ‘"The Inâ€" | lernational Journal of Medicine and ‘Surcer)"' and almost equally reâ€" markable case in which he and the , farmer â€" father contrived a homeâ€" ! made incubator out of pieces â€" of board, some loose cotton wool _ and ‘a few beer bottles fuli of hot water and saved and reared to maturity a premature infant weighing only one and a half pounds when born, all in the dead of Winter in a remote New England farmhourse. The entire world is wishing â€" Dr. Dafoe an equal success in his fight to rear the first recorded set of quinâ€" tuplets he A few weeks .";-,“ country doctor, Dr. L wool long grown among sheep that has Navajo Blanket "â€" #"CSumaDly of quintâ€" the relative percentages et and other multip}e indvidual country seem r less parallel. In Denâ€" sheeps‘ wool for my the same rule holds, f quintuplet births h the fourth power h instance in about to beliteve Greece the black believe, how â€" may â€" be the walked in soft the