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righbour. Water is e way. ie clam s digestive hair works in barâ€" MMY T TYPIST whisk evâ€" ind To make delicious unthickened gravy to be served with roast beef mutton or lamb proceed as follows: If there are any rough pieces or To begin with, 1 confused gravy with sauce. Strictly speaking, of course, gravies are simply the juices from roasted or braised meats diâ€" luted or seasoned but not thickened. Exceptions to this rule are the graâ€" vies served with roast veal, pork and poultry, to which a very little flour is added. Many people like all gravy served with roust meat slightâ€" ly thickened, but it is not really correct to do so. Good gravy is an improvement to a dinner, but I find that many people are rather puzzled as to how it should be made, writes a cookery expert in the Johannesburg Sunday Times. In my early days of housekeeping 1 often felt somethingy was wrong with the gravy, though I did not know what. Mix and sift flour, baking powder and salt. _ Put in butter and cut in water to make soft dough, Put on a floured molding board and roll with a floured rolling pin into a sheet about oneâ€"half inch thick. Cut into oblong pieces a little longer than the sausage and put a sausage in each. Fold pieces together and place on an oiled and floured pan. Bake in a moderate oven for twenâ€" tyâ€"five minutes. Serve with apple or cranberry sauce. MAKING GOOp GRAVY Sausage rolls are luncheon dish. _T# follows: Two cups spoons baking _ po spoon salt, two t water, four â€" parbo sages. Mix and sift flow «"here are all sor‘s of delicious combination dishes made with sauâ€" sages. Potatoes or appies are most inviting _ stuffed _ with sausages, Scalloped sweet potatoes and bulk sausages, macaroni and â€" sausage, rice and sausage, sausage in a casâ€" ing of baking powder biscuit dough, and apples and sausages in various waysâ€"these are a few of the many ways sausages can be used to add variety to menus. Sausage may be baked in a modâ€" erate oven instead of cooked on top of the stove, but no matter how it is cooked it must be well done. ing it is an excellent idea to parboil thick sausage before frying. _ Put sausage in frying pan and add water to half cover. Prick the skin in several places to prevent burstâ€" and let the water cook away. Then brown over a low fire in the fat that cooks out of the sausage. Meals must be carefully planned when sausage is to be the meat. Vegetables that will provide bulk as well as mineral salts and vitamin content as necessary. A simple salad served with a French dressing and a light desert of fruit, round out the meal satisfactorily. In order to insure thorough cookâ€" ing without drying out and hardenâ€" Sausages are always popular for luncheon, breakfast â€" and dinner. They are useful to give flavor to many interesting dishes and are a most attractive and appetizing nish for roast chicken and turkey While any kind of meat can 1e made _ into "sausage," generally speaking the word means a pork product. If some other meat is used a characteristic word is used to define it. Link sausage, country sausage and bulk sausage are all made from finely chopped pork. Both fat and lean meat are used, but never more than oneâ€"third as much fat as lean should be added. THE SAVOY SAUSAGE FU MANCHU They a cups flow powder, o teaspoons parboiled _ sn good hearty ire made as r, four teaâ€" . one teaâ€" Hot chicken sandwiches may be made in several ways. If you had chicken with biscuits and gravy for Sunday dinner a very easy sandwich is made by removinge the meat from the bones, reheating it in the gravy USE SUNDAY ROAST The remnants of the Sunday roast of beef may well be made into an appetizing hot sandwich. Chop the meat very fine, add the gravy to it and add this mixture to a few shreds of green pepper and minced onion browned in a little fat. Heat to the boiling point and adda half a teasâ€" poon of worcestershire sauce or toâ€" mato catsup to taste. Serve on hot toast with spicy pickles. Graham _ bread, Boston brown bread, whole wheat bread, _ rye bread, crackers, rolls and biscuits are all usable for hot sandwichâ€" making. HOT SANDWICHES One of the best luncheons we serve our family is made with leftâ€" overs and the family never know it. They think only that they are havâ€" ing a special treat in these hot sayâ€" ory sandwiches that are so satisfyâ€" ing and appetizing when the March wind blows. Leftâ€"over meats, odds and end of cheese, sauces and all sorts of remâ€" nants of leftâ€"over food fill in splenâ€" didly in preparing savory sandwiches. And stale slices of bread may be toasted, so that‘s another saving. For thickened gravy to serve with pork, veal and _ poultry, proceed just as for clear gravy, until it comes to pouring ofi the dripping from the bak‘ngâ€"tin then pour off all but about one tablespoonful of the dripping, and shake over inside the tin about one levet teaspoonful of flour. Stir this well into the dripping, and fry it a pretty rich brown color, taking great care that it does not burn. Add about threeâ€" avaiters ‘of a pint or stock, and st‘r it over the fire until boiling. Be sure and scrape the tin well. Skim. well, add seasoning, and more stock if the gravy is thicker than thin cream. Then s‘rain it and use. Note the color; if for any reason it is too pale a tint to look nice, add just a drop or two of the burnt suâ€" gar caramel that should be found in every cook‘s cupboard for emerâ€" gencies. Th‘s will make it a tempâ€" ting brown. Don‘t overdo the caraâ€" mel; too brown gravy is as bad as if it were too pale. _ Lastly strain the gravy, a li‘tle round but not over the joint, and the rest into a tureen. Then take an open spoon, and scrape the inside of the tin well over, in order to loosen all the brown particles. Keep the tin over the fire all the time. Boil the gravy, well, and skim off a little grease if it seems too fat. Season the gravy carefuly. Carefully pour the dripping from the tin into a clean jar. Beef dripâ€" ping should always be kept by itself, as it is superior to any other; but when pouring off the dripping, be sure and keep back the rich brown sediment and brown juice that you will find under the Iquid fat. _ To this brown juice left in the tin add a teacupfulâ€"more or less, accordâ€" ing to the amount of gravy you need â€"of boiling stock, or if you are so unfortunate, or so thriftless, as to possess no stock, wa‘ter must be substituted. bits of bone that were cut off beâ€" fore the joint went into the oven, put them in a small pan with a little water, and let them simmer while the joint roasts. _ They will make delicious stock. _ When the meat is cooked, raise it from the tin, put on he dish, and keep hot. By Sax Rohmer Cut tart apples in slices about oneâ€" quarter inch thick and remove cores but do not peel. Saute in butter in a hot frying pan and arrange on prepared brown bread. Sprinkle lightly with sugar and cinnamon mixed and put into hot oven for a few minutes. Before serving drop marbles of cream cheese dusted with paprika in each apple rtng. Slice Boston brown bread rather thin and spread with softened butter. Melt butter, stir in flour and slowâ€" ly add â€" milk, â€" stirring constantly. Cook and stir until boiling and add mayonnaise and onion juice, calt, pepper and prepared chicken. Put between slices of buttered graham bread and serve at once. Hot Hamburg Sandwiches One _ halfâ€"pound _ round steak ground, 1 small on‘on, 2 tablespoons dripping or butter, 1 tablespoon flour, % cup tomato puree, % teaâ€" spoon salt, 14 teaspoon pepper, whole wheat bread. Mince onion and mix with chopâ€" ped meat. Saute in butter or dripâ€" ping until a nice brown. Season with salt and pepper and sift flour over. Mix thoroughly and cook and stir until flour is browned. _ Slowly add tomato juice, stirring constantly. Cook until thick and smooth. Spread, hot and savory, between slices of buttered whole wheat bread. Apple Ring Sandwich This sandwich will find favor on one of the first warm spring days when the sun at midday seems as. warm as summer,. \ The remnants of roast chicken or any variety of poultry work up deâ€" lightfully in the foliowing recipe. HOT CHICKEN SANDWICH One cup finely chopped chicken, 14 cups milk, 2 tablespoons buiter, 2 tablespoons floutr, 1 tablespoon mayonna‘se, 3 drops onion juice, 1 teaspoon capers, !% teaspoon salt, 4 teaspoon â€" white pepper, _ graham bread. and serving it on the biscuits which have been split and toasted. THE HEAVENLY FATHERâ€"Psaim 103 : 1â€"5, 10â€"14; Isaiah 40 : 27â€"31; Matthew 6 : 24â€"34; Luke 11 : 2; John 3 : 3â€"6; 8 : 4047; 14 : 131 Romans 8 : 14â€"17; Hebrews 12 §â€"11, GOLDEN TEXT â€" "Like as a faâ€" ther pitieth his children, so _ the Lord pitieth them that fear him. â€" Psalm 103 : 13. THE LESSON IN ITS SEYTING TIME AND PLACE â€" Psalim 103 belongs to the time of David and was consequently written after 1050 B.C. the fortieth chapter of Isaiah may be approximately dated at 712 B.C., the Sermon on the Mount was given in This automobile, owned by the TERA and m arked "For Official crash with bus and another automobile while going through Central P persons were severely injured in the smashup. UND A Y CHOOl EssoN ine Officially Put Out Of Use By Bus And Another 39 "Believe me that I am in the Father, and the Father in me: or else believe mo for the very works‘ sake." They were to believe his very statement concerning dis union with the Father, and the Father with him; but, if this they could not do, then they were to "begin with the works and, through them, arrive at a belief "Believest thou not that I am in the Father, and the Father in me?" The teaching of Christ showed how he was in closest communion with the Father; his works showed the Father wrought in him. "The words that I say unto you I speak not from myself.," This idea is frequently on the lips of Christ; see e.g., 7:16; 8:28, 38; 12,49; 14:24; 17:8, 14. See especially, Deut, 18:18. "But the Father abiding in me doseth his works." The words and the works of Christ are pointed out as the two proofs of his union with the Father, the former appealing to the spiritual consciousness, the later to the intelâ€" lect. ‘ "Jesus saith unto him, Have I been so long time with you, and dost thou not know me, Philip?" God is holiâ€" ness and love; the real manifestaâ€" tion of these moral perfections can only consist in a moral life such that in it, in its acts and words, the moral perfection of the divine charâ€" acter shall shine forth, Now, this unique spectacle, this perfect theoâ€" phany, the visible resplendence of God, the disciples have had before their eyes for more than two years. "He that hath seen me hath seen the Father; how sayest thou, Show us the Father?" This sentence most unmistakably makes Christ speak of himself as equal with the Father, true God. snleingâ€" storHIM... .4. ali + "Philip saith unto him, Lord show us the Father," The universal human craving to see God, to have the same indubitable direct knowledge of him as we have of one another, "And it sufficeth us." It is the pathos of the deart‘s instinctive yearning for a Fatherâ€"a Father‘s heart, a Father‘s homeâ€"in God. 27, and records events that took place in the city of Jerusalem; the teaching of John 8 : 40â€"27 was given in the same city in October A.D. 29. The great fourteenth chapter of John contains words uttered on the day before our Lord‘s crucifixion, April 6, A.D. 30, in the Upper Room. The Epistle to the Romans was written about A.D. 60; the date of the Epistle to the Hebrews and its auâ€" thorship are debated questions, _ It was probably written not many years baifore the fall of the city of Jerusaâ€" lem, A.D, 70. the midâ€"summer of A.D. 28, probably on a hill west of the Sea of Galilee; the passage from Luke dates _ from the early winter of A.D. 29; John 3 3â€"6 belongs in the very earliest part of our Lord‘s ministry in April, A.D. TERA and m arked "For ies Tuw n urhihs caoniwac. Shusliut n,_olt:fl?lal l.'se.' was crushed 8:44), "Whom the world cannot reâ€" ceive; for it beholdeth him not, neither knoweth him." Thus, the world, by its own wisdom, can never come to know God, and to discern spiritual truth (1 Cor, 2:1115), "Ye know him; for he abideth with you, and shall be in you," "I will not leave you desolate." It is found only once again in the New Testament (James 1:27), Christ knows the huthan heart, and how to meet its deepest needs. "I come unâ€" to you." He came to them after his resurrection; more powerfully, at Pentecost; he continues to come to all believers in many ways, at every crisis; he will, finally, come again to take us to himself. "Even the Spirit of truth." The one whose sphere of activity would be the truth, who would revea 1 the truth to men, See, eg., v 26; 15:26, 16:13; 1 John 2:20, 27. There is also a spirit of error (1 John 4:6; John "And he shall give you another Comforter." He is given to strengthâ€" en us for every task assigned to us by God, to sanctify, enlighten and empower us, By calling him another Christ virtually asserts the personâ€" ality of the Holy Spirit, and his esâ€" sential equality in the Godhead. "That he may be with you for ever," He will not leave, as Christ was compelled to leave. This promise is for the Church as a whole, and for each individual believer. "And I will pray the Father." The work used for praying here is a difâ€" ferent one from that used in precedâ€" ing verses, implying on the part of the asker a certain equality, as of king with king (Luke 14:32), or, if not equality, familiarity with bim from whom the gift of favor is sought which lends authority to the request, "Ift ye shall ask anything in my name, that will I do." Thus, while his disciples shall pray in his name on the earth, he will act from heaven, on God‘s part, to execute the work, so intimate will be the union effected in him between heaven and earth. "If ye love me, ye will keep my commandments." _ Obedience is the necessary consequence of love. "And whatsoever ye shall ask in my name," This first mention of prayer in our Savious‘s parting words thus enables us two most imâ€" portant lessons. He that would do the work of Jesus must pray in his Name, He that would pray in his Name must work in his Name. "That will I do, that the Father may be glorified in the Son." It follows as a matter of course that this must be with us, as with Jesus, the essential element in our petitions: the glory of the Father must be the aim and end, the very soul and life of our prayer. "Yet a little while, and the world "Verily, verily, I say unto you, He that believeth on me, the works that I do shall he do also." How tremenâ€" dously encouraging to these disciples must have been an assertion such as this. "And greater works than these shall he do; because I go unto the Father," Christ wrought mirâ€" acles that men, beginning with what they could see and appreciate, might be led on to believe in and trust Him for power to help them in all their matters. _ 3DC was crusaed in a triple ark in New York City. Three in the divinity of his person THE ZYAT KISSâ€""The Red Hand" The passage was played over with distressing results and Novellis sat down in the orchestra chair, the power of speech being unequal to the occasion. Presently he was obseryâ€" ed to be taking off his shoes. Then he called to the erring double bass: "Come here, my poy! Measure me for a pair of shoes and for heayâ€" en‘s sake go home and make them." Style No. 2671 is designed _ for sizes 16, 18 years, 36, 38, 40, 42 and 44â€"inches bust. Size 36 requires 5 3â€"4 yards of 39â€"inch material with 1â€"4 yard of 35â€"inch contrasting for belt. If cuffs are made of fur â€" 1 yard of 7â€"inch cuff banding. HOW TO ORDER PATTERNS Write your name and address plainly, giving number and size of such patterns as you want. Enclose 15¢ in stamps or coin (coin preferâ€" redâ€"wrap it carefully) for each number, and address your order to Wilson Pattern Service, 73 West Adelaide St., Toronto. ; ‘ This model is also distinetly smart and wearable carried out in printed crepe silk and in lightâ€" weight woolens. This model is delightfully smart, adaptable and becoming to the slim and the notâ€"soâ€"slim alike. Black roughâ€"surfaced clocky crepe silk made the original. Bright â€" red ribbon velvet made the tied belt. It‘s lovely for immediate and all spring wear. The dress gains a pleasing â€" and slender _ appearance through its crossâ€"closure bodice, accented by tailored revers. ‘The jacket is the smart type with comfortable raglan shoulders, so easy to sew. beholdet me no more." It was to be less than twentyâ€"four hours,. The world never saw him after his resurâ€" rection, "But ye beholid me: because 1 live, ye shall live also," â€" The life they live, so far from being a vacant and dead thing, because he has disâ€" appeared, shal be the continuous evidence to them that he lives, and lives in and with them. "In that day ye shall know that 1 am in my Father, and ye in me, and I in you." The day corresponds to the coming, but generally it marks each victorious crisis of the new apâ€" prehension of the Risen Christ. ‘ Ilustrated Dressmaking Lesson Furnished With Every Pattern ONTARIO ARCHIVES TORONTO It‘s Simple Bdmonton.â€"The Edmonton Disâ€" trict Market Gardeners‘ Association has asked the Alberta Government to undertake a study of the possibâ€" flity of distillation of fue!l alcohol from lowâ€"grade potatoes. The assoâ€" clation promised aid in the work, "Women has two urges," she said, "the biological and the desire to serve the whole group according to her gifts. We think of one in the home and the other in the great work outside. _ Our task is to harâ€" monize the two so that at least all friction will be eliminated and more aend more they will merge and beâ€" come one," Ottawa.â€"It is still a man‘s wor in the view of Miss Agnes Macpha sole woman member of the Hou of Commons. Miss Macphail told t Ottawa Business and Profession Women‘s Club women receive u equal pay for their work compan to that received by men, She ad ed the property value men feel t ward women of their immedia families is sti‘l apparent. Agnes Macphail Says It‘s A Man‘s World Veiled and secret Power, Whose paths we search in v Be with us in our hour Of overthrow and pain; That weâ€"by which sure token We know Thy ways are t: In spite of being brokenâ€" Because of being brokenâ€" May rise and build anew, Stand up and build anew. The careful textbooks meas (Let all who build beware The load, the shock, the pre Material can bear. Bo when the faulty girder Lets down the grinding sp The blame of loss or murd« s1 laid upon the man; Not the stufâ€"the man. (New York Times.) London.â€"A new poem by 1 Kipling appears in today‘s E a technical publication,. Th and last stanzas read: ed alor into .« Montre eration The following day a newsboy g in change a oneâ€"cent piece mad. 1871 for Prince Edward Island an 1861 New â€" Brunswick one« piece recently came into the pos sion of a member of the Post‘s ; in the same way. The prize, h ever, goes to a friend wha hai a For some months . past stores, banks, tramways a agencies dealing with th have been refusing to aco worn or defaced coinage, C tly the public are closely « coins handed to them after purchase. During the dast writer received in change a sWyer, life size of a qua black with age, On being the coin turned out to be dian quarter minted in 1874 People have been diggin the stock since the depre ted, and judging by the old coins being cireulated of Mr. John Public must b bottom. Dr. F. Cyril James, associate pro fessor of finance at Wharton School University of Pennsylvia, said the only adequate basis for a reviva} of international trade and finance w s a return to the gold standard. Forgeries of first editions and other rare manuscripts were distusâ€" sed by Dr. Theodore W, Koch, librarâ€" lan of Northwestern University, He estimated that 400 fake items were Still in libraries, museums and other collections throughout â€" the United States. "The time has now come to make the school library the centre of inâ€" telectual life; to supply fullâ€"time liâ€" brarians in the grade schools and let the child select books and read on his own initiative, All you have to do is to free the intelligence of the student, give him things to work with and a chance to do things. Let him learn how to use books _ as tools." "You cannot keep a child from reading, but if you neglect that inâ€" stinct at the age when it is formaâ€" tive, it dies. Mr. Morgan said Speaking at the joint meeting . of the Pennsylvania Library Club and the New Jemyr Library Association, Atlantic City, N.J.â€"Fulltime jipâ€" rarians should be placed in grade schools in an effort to develop propâ€" er reading instincts in children and to provide a basis for natural intelâ€" lectual expansion, according to Joy Elmer Morgan of Washington, editor of the Journal of the National Eduâ€" cation Association. Librarians Urged For Every School Kipling‘s New Poem Digging Down Research Is Urged wh nt pres numbe; , the h e near M and ©Xa n piece Bank had M Ru ng pt M pi clean pared n sta ) W Cana Nt Ing U har U eni