The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

Iw y EK | ® . By Mair M. Morgan FRENCH DRESSING The most exciting: moment cf any dinner is when the expert salad mak- er calls for a bowl and the ingred- ients of her favorite dressing and mixes her own right there at the table. Or sometimes father is the salad chef--it doesn't matter, as long 'as the mixer has a careful rand, a skilful eye for measurements and a keen sense of- seasoning blends. .The simplest of all dressings is the French dressing, which is a' combin- ation of salad oil, acid and season- ings. . There are, however, innumer- able variations to the vasic rule, each one making a new delight of a crisp head of lettuce or romaine, , The following rule for French " dressing = will please the average taste but the oil may be increased or decreased-to suit individuals, French Dressing One-half teaspoon salt, % tcazpoon pepper or paprika, 5 tablespoons salad oil, 2% tablespoons lemon juice or vinegar, \ Mix salt and pepper and add lemon juice. When salt is dissolved beat in oil with a fork oc small dover beater, Or the ingredients may all be placed in a French dressing bottle and shaken vigorously If the oil and acid are wel: chilled the dressing will thicken slightly 'as : it emulsifies and will not separate as quickly. Sugar and mustard are added as individual taste dictates. A drop of onion juice adds a distinct onion fla- vor or a mere 'suspicion' may be given by rubbing the bowl in which the dressing is to be mixed with a slice of onion or a cul clove of gar- lic. Not more than one-haif teaspoon 'powdered sugar or one-fourth tea- spoon mustard should be used. These are mixed with ithe salt and pepper "and dissolved in the acid. The herb vinegars are invaluable as a means toward varying--French dressings. Lime juice, grape fruit juice, orange juice and lemon juice may be: used singly or .n combina- tion with cider vinegar or one of the herb vinegars. ~ Chiffonade Dressing Chiffonade dressing is better if made with tarragon vinegar, One hard cooked egg finely minced, 1 tablespoon minced parsely, 2 tea- spoons minced sweet red pepper or pimento, 1 scant teaspoon. grated onion and 3 teaspoon minced chives are added to the simple French dressing. . Martinique dressing has 1 table- spoon minced parsely and U table- spoon minced green pepper added to the rule. For Parisian dressing, add 1 table- spoon minced sweet red pepper, 3 tablespoons minced green pepper, 1% tablespoon grated onicn and i table- spoon minced parsely. A dash of mustard and 3; teasoopn powdered sugar are-added with the salt and pepper. ~r-- Roquefort cheese dressing adds 4 tablespoons of crumbled Roquefort cheese to the original ruie. Minced olives, chili sauce, catsup, minced pickled beets, minced cucum- ber pickle, or pickles of any kind may be added to French dréssnig, chang- ing it immensely, About 1 table- spoon of any one of the condiments should be added to one rule of the .dressing. i "Crrry dressing adds 1 teaspoon curry powder and 1% teaspoon onion juice to the rule of French dressing which has been made with tarragon vinegar, Don't forget the various excellent "table" sauces available on the mar- ket. A few drops of any of these sauces add piquancy ot Frencn dress- ing with very little ¢ffert on the cook's pat. Tt VEGETABBLE TIME The most valuable source of vita- mins is vegetables, and the green, leafy varieties, cabbage, lettuce, tur- nip greens, beet tops, spinach, swiss chard, etc.,- stand high in this class. The principal things to remember in connection with the succulent green leafy vegetables is rapid, short cooking, and in practically no water. Usually the water that clings to the leaves after thorough washing is sufficient for cooking the vege- tables, which are themselves largely water. Because we have no doubt what- ever of the popularity of the vege- table plate as a mair course for either luncheon or dinner, we are presenting a number of stri¢tly vege- tarian recipes below: Mexican Rabbit 14 pound Canadian chiese -- rub through grater: 2 cups stewed toma- toes; 1 tablespoon finely chopped onion; 2 tablespoons finely chopped green pepper; 2 eggs; 1 cup milk; 2 tablespoons butter; 2 tablespoons flour; 3% tablespoon sa't; toasted crackers or toasted bread. Melt butter and add chopped pep- pers and onions--cook five minutes at low temperature. Add flour, mix well, and add milk, Cook one min- ute. Add cheese and stir till melt- ed. Add tomato, alsc beaten yolks of eggs, and seasoning. Fold in stiffly beaten whites of eggs and bake thirty minutes in modcraie oven Serve on toast Spamutta 4 cups raw carrots, grated, 2 cups raw parsnips, grated, 1 cup raw tur- nips, grated, 1 cup raw .potatoes, grated, v4 teaspoon crushed cleery seeds, 2 tablespoons salad oil, 11% cups browned flour, 1 cup coarsely ground raw pcaunts, 1 cup green parsely and celery leaves, finely chopped, 1 teaspoon salt, and the yolks of whites of two eggs, beaten separately. ' Mix, put in well-oiled granite pan, and bake for % hour in moderate over. Serve with mint sauce or plain mint and green peas. De Noix 2 tablespoons peanuts, 2 table- spoons walnuts, 1 tableshoon Brazil nuts, 1 tablespoon pecans, Chop nuts fine and mix with 1 cup fineiy ground bread crumbs, 1 cup sweet milk, 1 tablespoon nut-buttes creamed in a little milk, 2 well beaten eggs, a pinch of chopped sage and thyme. Mix thoroughly, put into oiled dish and bake 20 minutes in moderate oven. . Serve garnished with green parsley. De Carrotte Boil for one hour 1 cup cartots, % cup parsnips, 2 cups celery, all firely chopped. Take 3 tablespoons brown- ed flour and boil in 1% cups hot water until thick. Mix with the boil- ed vegetables, then add 1 cup finely ground jonions, 2 cups flaked cereal or cracker dust, 2 weil beaten eggs, 1 tablespoon salt. Mix thoroughly, put into well-oiled dish and bake in moderate oven 20 minutes. Serve with tomato sauce. De Pois en Cosse Mash fine 1 cup boiled green peas ~(if-canned-see-they-have been-boiled until soft), add 14 cup strained stew- ed tomatoes, 2 eggs, 2 tablespoons nut-butter rubbed smooth in a little hot water, 1 cup finely ground crack- vers (shredded wheat or browned bread-crumbs may be used), % cup onion juice, 3% teaspoon each of mar- poram, thyme and salt; mix well, put into oiled dish and bake 20 minutes. Serve with; chepped parsley ' i Salad Chopped cold slaw (fresh cab- bage). Chopped spinach leaves (raw). Chopped celery (not much), and some finely chopped onions if de- sired, just a little. For dressing, 1 tablespoon mustard, 2 tablespoons sugar, % cup lemon juice. Butter, about size of a walnut, 1 cup sweet milk, Vinegar would do insicad of lemon juice. Boil for two or three minutes. (Till slightly creamy; ex- perience will tell.) Cool and add to the chopped vegetables. Top with small pieces of tomato. Sultana Egg Froth whites of two eggs. Beat Four students of the Phi Beta Kappa get their heads together. They are graduates of Wells College, Aurora, N.Y. annual commencement exercises were held recently. where the 66th into two finely scraped app.es, till smooth and white. Add ore cup cocoanut. Flavor with vanilla and cinnamon water. Eat with flaked rice. Beulah Egg Froth whites of two eggs. Add slowly the juice of half a lemon. Keep beating for a few minutes. Combines well with nuts, rice and fruits. Do not use milk with such a meal. Cereal Soup One cup rolled or crushed grain or cereal. Enough water or sweet milk to more than cover. Let stand two or more hours. Take juice of fruits or a quantity of finely chop- ped vegetables, to flavor with. Add theses and thin the mixture down with as much milk as necessary to make soup. Before serving add a dash of cayenne pepper, celery salt and salt to taste. Do not mix fruits with vegetables. Vegefruit Slice tomatoes, slice 1 small onion; about 1 tablespoon or tops of green onon, 1 tablespoon finely cnopped pasley, 1 tablespoon finely ground Brazil nuts. A pinch of celery seeds, and 1 tablespoon olive oil. Serve on lettuce leaves with cream mayonn- aise. Peas Roast Take a pound of dried ercen split peas and boil with them for flavor- ing. If water boils away before juas are done, add some more. 'Use no salt, as it hardens the water and takes longer to cook the peas. When done remove the onion ani wash pels thoroughly in a sieve; now add salt to taste, two eggs beaten light; stir well and put into oiled pan (small deep bread tin is best) and bake fif- teen to twenty minutes. When done turn out the loaf on a platter and pour over it tomato or mushroom sauce. Garnish with parsley or mint. ----------Macaroni- With Cheese } One half pound macaroni, one cup milk, two tablespoons whole wheat flour, three tablespoons grated cheese, two eggs, two tablespoons olive oil, salt and cay2nne pepper to taste. Break the macaroni iuto bits of about one inch long and boil rap- idly for twenty-five minutes in slight- ly salted water. When done, put in colander to drain. Pui the milk on to boil and stir into it the fiour mixed smoothly with the olive 2il and stir continually until it thickens; then add a dash or two of cayeane peppér, the cheese and macaroni, and la:lly the two beaten eggs. Cook one minute longer and turn into an oiled baking dish to brown in the oven. Serve in same dish, Spaghetti With Tomatoes One-half pound spaghetti, two tablespoons olive oil, two tablespoons whole-wheat flour, one can tomatoes, two cloves of garlic, salt to taste. Take spaghetti in long sticks and put ends into boiled salted water. As they soften, bend and coil in the wa- ter without breaking, Boil rapidly for twenty minutes. When done, put into a colander in a pan of cold wa- ter for ten minutes. This bleaches the spaghetti and makes 1t white. Open can of tomatoes; put on to beil with the garlic cut into small bits. Dis- solve the flour in the oil and add to the tomatoes when boiling and stir until thickened. Now oi. a covered earthenware baking dish, put spag- hetti with tomatoes thoroughly mixed through it into the dish and bake in oven for fifteen minutes. This may be made in the morning and put away until evening, or twenty minutes be- fore serving the dinner: then set it in oven to bake fifteen to twenty min- utes. Serve with bananas fried in olive oil after first being dipped in egg or cornmeal. The above recipe may be used for croquettes, Instead of turning into a baking dish when done, turn into a square pan and set away to cool. When cold cut in slices; dip first in egg, then in crack- er dust and fry in oil until brown. Serve with tomato sauce. Indian (Curry) Slice four onions into a frying pan, add enough oil to fry them light brown; now add two (or more) table- spoons curry, a little more oil, and cook with the onions ten minutes. Mix with one can kidney-beans, one cup strained tomatoes, two table- spoons of seeded raisins, one table- spoon chutney, a little water if need- ed, and allow to boil slowly for two hours. Boil some rice quickly for twenty minutes, so that kerncl drops from kernel. Place by spoonfuls a- round the platter and pour tae curry in the centre with three-cornered pieces of white-bread toast to decor- ate, and serve hot. Mushrooms with mushroom sauce wi'l . make a nice meal. Stuffed Egg Plant } Wash a good-sized egg plant, put in-kettle, cover. with boiling water to which has been added a little salt, and boil twenty minutes, Cut length- wise" into halves and carefuly take out the insides, leaving wall three- fourths of an inch in thickness. .Mix the pulp just removed wilh one- fourth cup cracker-dust, one-half cup chopped or ground almonds, one tablespoon olive oil, and a htlle salt. If the mixture is too dry, add a lit- tle milk. Fill the shells, heaping them up. Sprinke over a small quantity of cracker-dust, put in bakingdish, and bake in brisk oven until top is nicely browned, then serve. Egg plant may be cut in slices, soaked one hour in strong salt water, rolled in beaten egg and cracker dust fried in oil, then served, DROP DEAD TOGETHER. When John Lewis, a postman, fell dead as he entered his hume In Green- ock, Scotland, his landlady was so upset that she also dropped lifeless to the floor. Sunday School Lesson Lesson 1,--July 1, Ahijah and the Divided Kingdom.--1 Kings 11:26 ~--14:31. Golden Text. -- Pride goeth before destruction, and = haughty spirit before a fall,L--Prov. 16:18. TIME.--Death of Solomon and ac- cession of Rehoboam (Beecher), B.C. 082, = ; PLACE--Jerusalem, ; PARALLEL PASSAGE---2 Chron, 10 11,12, "And it came to pass at that time." While Jeroboam was superintending some of Solomon's building cperati.ns. "When Jeroboam went out ot Jerus- alem." The scene that was to follow could not take place in the city with: out the greatest peril to bolh partic- ipants. "That the prophet Ahijah the Shilonite found him in the way." "A- hijah" means "a brother of Jehovah" or "Jehovah is a brother." "Now Ahijah had clad himself with a new garment." In preparation for the strik'ng objec: lesson he intended to present to Jeroboam. "And they two weve alone in the field." We wee not tcld why Jeroboam visited the field. "And Ahijah laid hold of the new garment! ihat was cn him, and rent it in twelve pieces." One piece for each of the twelve tribes, the triba of Levi not being counted as being so'e- ty divided into the two tribes of Eo hraim and Manasseh. 'And he said to Jeroboam.' The young man had been watching him with intense curiosity, we may be sure having no inkling what was to some. 'Take thee ten pieces." The prophet did not give the ten picces to Jero- boam; he would have the ycung man exercise his own initiative, and grasp the fortune for himself. "For thus saith' Jehovah, the God of Israel" Ahijah would never have dared give this message to himself; he spoke on- ly of what God had told him I speak, and so he was bold to do this da .ng deed which amounted to nothing less than high treason against the mighty Solomon. "Behold I will rend the kingdom out of the hand of Solomon." Really, Solomon in"his luxyess, his in- fidelity, his misuse of his great oppor- tunities had let the kingdom fall out of his hands. God took away oniy what Solomon had basely let go. "And will give ten tribes To thee." Jeroboam's alertness, his strength of mind. his ability as a leader, had been amply displayed before the prophet's ob.ev- ation. "But he shall have one trive." The two tribes were so closely bound t)ae- ther as often to be regarded as a sin- glo tribe. "For my servant David's sake. Jehovah through his prophet, Nathan (2 Sam. 7: 12-17), had pro- mised David that though his son should be chastened with the rod, his house and kingdom should be made sure forever. "And for Jerusalem's sake, the city which I have chosen out of all the tribes of Israel). The pre- servation of Jerusalem was essential for the preservation of the national religion. It ceritred there and was maintained there. "Because that they have forsaken me. The Jews encouraged by Solom- on's weak yielding to his heathen wiv- es had turned to the worship of idols. "Arid have worshipped.-Ashtoveth. the goddess of the Sidonians." Ashtoreth was the moon-goddess of Tyre and Sidon, Baal being their male God, the god of the sun. "Shemosh, the God of Hoab." Chemosh.was a sun-god, pro- bably also a war-god, and his worship was connected wth bloody and cruel rites. "And Milcom, the god of the children of Ammon," The Ammonites were a desert tribe east of the Jor- dan, and their chief deity was M:l. com. "And they have not walked in ny ways" The idolatry of the Jews led them to other transgressions. To do that which isright in mine eyes What God's puré eyes see to be right, thal alone is right. "And to keep my statutes and rine ordinances, as did David, his father." That is, Solomon father. gcing back to verse EL. i "Howbeit I will not take the whole kingdom out of his hand." Out of Soi- omon's hand. Solomon himseif lost no- thing of his kingdom, but, in the per- son of his son and Buccessor, Rehob- osm, he may og suid to have lost the 1) eater par: of in, "But I wit make him prince all the days of his life." So Jeroboam, impatient as he was to head a revolt against Solomon and his tyrannies (see verse 2.6) was bidden to exercise patience. 'For David my servant's sake whom I chose." David was made king by the selection of Jehovan. "Who kept my command- ments and my statutes. David com- mitted one terrible sin, leading to an- other as terrible; but he repented with all his heart, and God forgave him, But I willt ake the kingdem out of "is son's hand." As Solomon was sav- ed from this misfortune for David's sake so Solomon's son recevived the misfortune because of his father. "And will give it unto thea cven ten tribes." The Lord exalts and he sets down. "And unto his son will I zive one tribe." Judah, as said above, with the associated small tribe of Benjamin, in whole or in part. "That David, my servant may have a lamp alway be- fore me in Jerusalem." For the pro- mise made to David of a perpetual lamp see Ps. 132 : 17 and compare al- so with the present passage 1 Kings 15 : 4; 2 Kings 8 : 19, and Ps 18 : 28. "The city which I have chosen me to put my name there." Through all the ages, Jerusalem has stood tecre the world as God's city. 'And I will take thee." Words stren- gly significant of the divine dispos- al of human lives. "And thou shalt reign according to all that thy soul desireth, and shalt be king over Is- rael." What God gives, he gives lib- erally, fully, without stint. ) "And it shall be, if thou wilt heavk- en unto ull that I command thee. Lis- tening ia the first step in a life of ob- edience. "And wilt walk in my ways." The path of life pointed out by God's commands. "And do that which is right in- mine eyes." Both Jerotoam and Rheoboam as Solomon before them chose to do what was right in their own eyes, forgetting how weak and untrustworthy was their vision, "To keep my statutes and my command- ments, as David my servant did." Read the Bible through, ard you will be amazed to note its insistent emn- phasis on the laws of God. "Thut-I will be with thee." All other blessings are involved in this supreme blessing of God's presence with his people. And will build thee a sure house, as 1 built for David." Everyone lesives permanence for his work ana security for its results. 'And will give Israel unto Thee." The Lord deigns to re- peat his promise over and over, though once saying is surely cnough, "And I will for this afflict the sced of David." "For this" evil that Solo- mon has done, the evil that rankled in the soul of the young reformer, Jer: oboam. But not forever. The Lord would not forget his promizgs to Da- vid, but would remember them even in the dark days of punishment, Far From New Afternoon and evening gowns of snakeskin are among the new fash- fons. Amanda, 1 have ever Believed you when you state That it is your endeavor To be quite up-to-date, But, dear, the way that you dress Will cause a doubt to start If you acquire the new dress On "which you've set your heart. This mode you fain would soon wear May, as you say, my sweet, Be now the afternoon wear Ot al] the world's elite, But none the less I venture, In spite of that, to hold It's open to the censure Of being rather old. The picture you're presenting, So far from earning praise, May set your friends commenting On your old-fashioned ways, Since, though well-groomed kept, you To all the world will show You've let a serpent tempt you As Eve did long ago, } Theat--"Humorist,"" and E-- -- -------- ar S----------p------ Er -- . - - -- - -- ET FE -- MUTT AND JEFF-- By BUD FISHER [WHAT IF WE WERE THROWN OUT ; MR. EDITOR, PARDON THIS | WHAT PTET . SER oe 3 : BY A COUPLE OF EDITORS . SEEMING FAMILIARITY = : y ofgr-* Gat THE bin, Jy -~lYesTeERDPAYZ You.Go UPSTAIRS AL BUT, Do You need A EXPERIENCE Lisepry Bening is NAAM LE WANTS A WAR. CORRES P eee | Bweekwy ld | Good, ReviasLe waR BALL Jou IN 518, att N 3 Yonpasbontien Bl A CORRES PONDGAT HAD? FOR THE CHINESE WAR. Bagis ANSWER | | Mosquitos Heavy Snows of Pait Winter Made For Big Crop of Mosauitoey Ottawa--The extrerie cold and the heay snows of the past winter. will bring more mosquitoes to mar ths pleasures of summer, according to Ar- thur Gibson, chief entomologist of the Dominion of Canada. The heavier snows resulted in more flooded arvas and mosquitoes breed in water. And an idea of the number ot ad- ditional mosquitoes which may swuup down on us this summer can be had from a not too distant cousin of the mosquito, the housefly. One pair of houseflies can propagate 27,201,334, 032,000,000,000,000,000 descenida.itas. The fight against the mosquito hordes began 'early this sumnier ia all disvicts where mosquitoes thrize, Oil is the main ammunition used, and it is used by the thousands of gallony to stop the mosquito from becoming too numerous. By hand pump and sprayer the oil is applied to form 8 thick film over all patches of water where mosquitooes in the egg and larva stages of development are found. A medium grade of petroleum oil, such as furnace fuel oil has been found to give the best results. A small quantity of tar acid oil mixed with it makes the results even more positive. The film of oil causes the death of the infant mosquitoes with in a few hours. Nearly all species of mosquitoes at. tack animals and man for bloed accor: ding to the findings of the Canadian mosquito investigators, but it is the female mosquito which does the at. tacking and the blood drinking. Not is there any truth in the suppositioa that a mosquito dies immediately af. ter 't has had a drink of blood. Most wasquitues live for six weeks; tho igh some species do not live so long. In their short "fe they may, iike humaus stey put around one locality, or ag- ain they may be travellers, some spec- jes travelling as far distant as forty niles f1om-theiv birthplace. 1™.ole of water, in fields, rain bav- rels, avcas of shallow water with veg- etation, these are among the most popular places for mosquitoes to lay their eggs, which are hatched the fol lowmg spring. The filling in of these pools, screens over water barrels, and the clearing of shallow water a::a3 are recommended by scientists as the best means towards eliminating -mos- quito breeding places. And to make sure that mosquitoes will stay away from you, the ento- moigists suggest the mixture they, themselves successfully use when in- estigating mosquito breeding grounds two parts of citronella to one part of spirits of camphor and oil of cedar, Temporary relief is claimed for this mixture, while the entomologists pant out it is clean in use and does not ir- ritate the skin. Equipped With Radio Beacon Modern Structure--L ake Erie Lighthouse Cost $250,000. Leamington.--Not much thrught fa given to the men who live in the middle of the lakes and are respons sible for the guidance ot thc many lake boats. Pictured above fs the lighthouse on the Scuth [Kast Shoal, seven miles off Point Pelee, one of the best-equipped lighthouses on the Great 'Lakes. Built in 1927 by the De artment of Marine and Fisheries, this light- house plays an important past for all Lake Irie navigation. The 'izhthouse is recognized as one of {hs most up- to-date structures on the lakes and is said to have cost a quarter of a mil- lion dollars. The foundation i§ of cribwork with over 200 'arge spiles driven into the bed of the ieke, The upper section of the lighthouse is of ' reinforced concrete. [t is ecuipped with a radio beacon, which operates automatically for a period of nine minutes each' hour, as weil as a fog alarm system and revolviog is!'t. The alarm can he heard over + dietance of nine miles, The lighthouse, in opevatien from March 156 to Dec. 23, requires the duty of four men. W. A. Moore, chief lightkeeper; Albert and Lestie Moore, his two sons, who act ar as-istants, and Jack Nutter, radio operater, Cricket Peril Upon his return to London, after a visit to New Zealand Bernard Shaw spoke of the peril of the Em- pire," which he believes lies in the coming cricket matches between Eng- land and Australia, Baseball games between the Orioles and Torontos do not seem to endanger the friendship between this country and Canada, but cricket is another matter. The Englishman will not cut loose during a match. Instead he goes home and puts his pent-up goclinks on paper, and a biting denurliation in print al- ways rankles more than a loud ver bal razzing. Perkaps Mr. Shaw is right. The British Empire may yet be broken up with a cricket bat, - Raltimnre Suen : I Ye 2 AT a, i RR ra oo" \ AY 3, [& EY * = WS TY La A EEE Torn R20 & \) h 3 Ng fe JE aero re re CY A A SEA