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Ns Biches yi iii a EE in oy Eo "fA Geri) > | 2 i L ] i ry + ! LIN } | '] a $ i AE i % Ba i 3 § \ 1 ¥ 3 a2 . i 3 eS RB j £ J I wie | t : a {| ' >. ~h 5. x EY x 1 »> j A "water, By Mair M. Morgan THE SAVOY SAUSAGE Sausagés are always popular for luncheon, breakfast and dinner. They are useful to give flavor to many interesting dishes and are a most attractive and appetizing gar- nish for roast chicken and turkey. While any kind of meat can be 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 one-third as much fat as lean should be added. 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 cook- ing without drying out and harden- 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 burst- and let the water cook away. Then brown over a_ low fire in the fat that cooks out of the sausage. - Sausage may be baked in a mod- erate oven instead of cooked on top "of the stove, but no matter how it is cooked it must be well done. Shere are all soris of delicious combination dishes made with sau- sages. Potatoes or apples are most inviting stuffed with sausages. Scalloped sweet potatoes and bulk sausages, macaroni and sausage, rice and sausage, sausage in a .cas- ing of baking powder biscuit dough, and apples and sausages in various ways--these are a few of the many ways sausages can be used to add variety to menus. Sausage rolls are a good hearty luncheon dish. They are made as follows: Two cups flour, four tea- spoons baking powder, one tea- spoon salt, two teaspoons butter, four parboiled small sau- sages. it 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 one-half inch thick. Cut into oblong pieces a little longer than the sausage and put a sausage in cach. Fold pieces together and place on an oiled and floured pan. Bake in a moderate oven for twen- ty-five minutes. Serve with apple or cranberry sauce. MAKING GOOD GRAVY 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 I often felt something was wrong with the gravy, though I did not know what. To begin with, I confused gravy with sauce. Strictly speaking, of course, .gravies are simply the juices from roasted or braised meats di- luted or seasoned but not thickened. Exceptions to this rule are the gra- 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 slight- ly thickened, -but it is not really correct to do so. To make delicious unthickened gravy to be served with roast beef mutton or lamb proceed as follows: If there are any rough pieces or bits of 'bone that were cut off be- 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 un, put on the dish, and keep hot. Carefully pour the: dripping from the tin into a clean jar. Beef drip- ping sheuld 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 liquid fat. To this brown juice left in the tin add a teacupful--more or less, accord- ing to the amount of gravy you need --of boiling stock, or if you are so unfortunate, or so thriftless, as to possess no stock, water must be substituted. Tae 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, it seems too fat. Season the gravy carefuly. 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 su- gar caramel that should be found in every cook's cupbourd for emer- gencies. This will make it a temp- ting brown. Don't overdo the cara- mel; too brown gravy is as bad as if it were too pale. Lastly strain the gravy, a little round but not over the joint, and the rest into a tureen. we _ For thickened gravy to serve with pork, veal and poultry, proceed just as for clear gravy, until it comes to pouring off the dripping from the bakng-tin then pour off all but about one .tablespoonful of the dripping, and shake over inside "the tin about one level 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 three- quarters of a pint of stock, and stir it over the .firc---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 strain it and use. HOT SANDWICHES One of the best luncheons we serve our family is made with left- overs and the family never know it. They think only that they are hav- ing a special treat in these hot sav- ory sandwiches that are so satisfy- ing and appetizing when the March wind blows, Left-over meats, odds and end of cheese, sauces and all sorts of rem- nants of left-over food fill in splen- didly in preparing savory sandwiches. And stale slices of bread may be toasted, so that's anvther saving. Graham bread, Boston brown bread, whole wheat bread, rye bread, crackers, rolls and biscuits are all usable for hot sandwich- making. ' : y 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 ada half a teas- poon of worcestershire sauce or to- mato catsup to taste. Serve on hot toast with spicy pickles. 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 well, and skim off a little grease if! 8.4 persons were severely imjured in the smashup. This automobile, owned by the TERA and marked "For Official Use," was crushed i 'ip! crash with bus and another automobile while going through Central Pars in New wg ud R taps Three UNDA CHOO| essON Y == { THE HEAVENLY FATHER--Psalm 103 : 1-5, 10-14; Isaiah 40 : 27-31; Matthew 6 : 24-34; Luke 11 : 2; John 3 : 3:6; 8: 40-47; 14: 1-31 Romans 8 : 14-17; Hebrews 12 5-11, GOLDEN TEXT -- "Like as a fa- ther pitieth his children, so the Lord pitieth them that fear him. -- Psalm 103 : 13. THE LESSON IN ITS SETTING TIME AND PLACE -- Psalm 103 belongs to the time of David and was consequently written after 1050 B.C. the fortieth chapter of Isaiah may be approximptely dated at 712 B.C. the Sermon on the Mount was given in and serving it on the biscuits which have been split anl toasted. The remnants of roast chicken or any variety of poultry work up de- lightfully in the folowing, recipe. HOT CHICKEN SANDWICH One cup finely chopped chicken, 11% cups milk, 2 tablespoons butter, 2 'tablespoons flour, 1 tablespoon mayonnaise, 3 drops onion juice, 1 teaspoon capers, 12 teaspoon salt, 14 teaspoon white pepper, graham bread. Melt butter, stir in®flour and slow- ly add milk, stirring constantly. mayonnaise and onion juice, salt, pepper and prepared chicken. Put between slices of buttered graham bread and serve at once. Hot Hamburg Sandwiches One half-pound round steak ground, 1 small onion, 2 tablespoons dripping or butter, 1 tablespoon flour, % cup tomato puree, 2 tea- spoon salt, 5 teaspoon pepper, whole wheat bread. & Mince onion and mux with chop- ped meat. Saute in butter or drip- 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. Slice Boston brown bread rather thin and spread with softened butter. Cut tart apples in slices about one- 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 cach apple ring. 39 Cook and stir until boiling and add: the mid-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 AD. 29; John 3 3.6 belongs in the very carliest part of our Lord's ministry in April, AD. 27, and records events that took place in the city of Jerusalem; the teaching of John 8 : 40-27 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 Ilpistle to the Romans was written about A.D. 60; the date of the Epistle to the Hebrews and its au- thorship are debated questions, It was probably written not many years bofore the fall of the city of Jerusa- lem, A.D, 70. "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 ag we have of one another, "And it sufficeth us." It is the pathos of the beart's instinctive yearning for a Father--a Father's heart, a Father's home--in God, "Jesus saith unto him, Have I been so long time with you, and dost thou not know me, Philip?" God is holi- ness and love; the real manifesta. tion of these moral periections can only consist in a moral life "such that in it, in-its acts and words, the moral perfection of the «divine char- acter shall shine forth, Now, this unique spectacle, this perfect theo- phany, the visible resplendence of God, the disciples have had before their eyes for more than two years. "Ie that hath seen me hath seen the I'ather; how sayest thou, Show us the Father?' This sentence most unmistakably makes Christ speak of himself as equal with the Father, true God. "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 eg, 7:16; 8:28, 38; 12.49; 14:24; 17:8, 14. See especially, Deut, 18:18. "But the Father abiding in me doeth 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 intel lect, "Believe me that I am in the Father, and the Father in me: or else beliove me for the very works' sake." They were to believe his very statement concerning his union with the Father, and the Father with him; but, if this they could not do, then they were to "hegin with the works and, through them, arrive at a belief in the divinity of his person. "Verily, verily, I say unto you, Ie that believeth on me, the works that [ do shall he do also." How tremen- 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 mir- acles that men, beginning with what they could see and appreciate, might be led on to belleve in and trust Him for power to help them in all their matters, "And whatsoever ye shall ask in my name," This first mention of prayer in our Savious's parting words thus enables us two most im- 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. "If ye shall ask anything in my name, that will 1 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 carth. "If ye love me, ye will keep my commandments." Obedience is the necessary censequence of love. "And I will pray the Father." The work used for praying here is a dit ferent one from that used in preced- 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 him from whom the gift of favor is sought which lends authority to the request, "And he shall give you another Comforter." He is given to strength- en us for every task assigned to us by God, to sanctify, enlighten and empower us, By calling him another Christ virtually asserts the person- ality of the Holy Spirit, and his es- 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 caoh individual believer, a "Iaven the Spirit of truth." The one whose sphere of activity would he the truth, who would reveal the truth to men, See, e.g, v 26; 15:26, 16:13; 1 John 2:20, 27. There Is also a spirit of error (L John 4:6; John $:144). "Whom the world cannot re: 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, 2:11-15), "Ye know him: for he ibideth with you, and shall be in you," "1 will not leave you desolate." It is found only once again in the New Testament (James 1:27). Christ knows the human heart, and how to meet its deepest needs. "lI come un- to vou." le 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. "yet a little while, and the world beholdetr me no more." It was to bo less than twepty-four hours, The world never saw him after his resur- rection, "But ye behold me: I live, ye shall live also" they live, so fap from being 'a vacant and dead thing, because he hag dis. appeared, shall be - the continuous evidence to then that he lives, and lives in and with them, wy In that day ye shall know that 1 am in my Father, and ye in 4ne, and 1 in you." The day corresponds to the coming, but generally it marks cach victorious crisis of the new ap- proaension of the Risen Christ, | because 'Fhe life It's Simple Hlustrated Dyessmaking Lesson Furnished, With Every Pattern sy an Librarians Urged ' For Every School Atlantic City, N.J.--Kull-time . lib ratians should he placed in grade schools in an effort to develop props er reading instinets in children and to provide a basis for natural intgls lectual expansion, according to Joy Elmer Morgan of Washington, editor of the Journal of the National Edu- cation Association, Speaking at the joint meeting of | \ the Pennsylvanian Library Club apd the New Jarsey Library Association, Mr. Morgan said: "You cannot keep a child from redding, but if you neglect that ine stinct at the age when it is formas tive, it dies, + r " "Ihe time has now come to make "fthe school library the centre of in. telectual "life; brarfans in to supply fulltime li. the grade schools and let the child select books and read on his own initiative, All you have to do is to free the iitelligence of the student, give him things to work with and a chance to do things, Let him learn how to use books as tools," Forgeries of first editions and other rare manuscripts were discus. sed by Dr. Theodore W, Koch, librar- jan of Northwestern University, He estimated that 400 fake items were still in libraries, musenms and other collections throughout the United States, Dr, I. Cyril James, associate pro- fessor of finance at Wharton School, University of Pennsylvia, said the I'he dress gains a pleasing slender and appearance through its cross-closure bodice, accented by tailored vevers. The jacket is the smart type with comfortable raglan shoulders, so casy to sew. This model is delightfully smart, adaptable and becoming to the slim and the not-so-slim alike. Black rough-surfaced clocky crepe silk made the original, Bright red ribbon velvet made the tied belt. It's lovely for immediate and all spring wear. Co This model is also distinctly smart and wearable carried out in printed crepe silk and in light- weight woolens, Style No. 2671 is designed for sizes 16, 18 years, 36, 38, 40, 42 and 14-inches bust. Size 36 requires 5 3-4 yards of 29-inch material with 1-1 vard of 35-inch contrasting for belt. If cuts are made of fur -- 1 vard of 7-inch cuft 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 prefer- red---wrap it carefully) for cach number, and address your order to Wilson Pattern Service, 73 West Adelaide St, Toronto. The passage was played over with distressing results and Novellis sat | down in the otchestra chair, the! power of speech being unequal to the occasion. Presently ha was observ. 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 heay- | en's sake go home and make them] FU MANCHU ton fell writhing upon the nobleman's secretary. "I had just reached his side when Sir Crich- speach, but as | laid him upon the couch, he gasped something that sounded like 'The red handl' From the direction of his last glance | think he referred to something in the study. . floor," continued the "Ho scemed past absolutely "Having called the servants | ran into the study. But there was unusual to be seen. The windows were closed and fastened: Ih or oy or sthte oor; anybody enter. ing the: study would J have had to pass me. Fake Even if somebody 4 had been concealed, which would have been impos- .sible in that small room, | should have seen him coming out." By Sax Rohmer THE ZYAT KISS--"The Red Hand" (OTD TRC HIER une nothing was a habit of his when meditating. ile ; Nayland Smith tugged at the lobe of his loft ear, which "You had been at work here some weeks, 1 understand. Had anything unusual occurred?" ho asked the secretary. "Sir Crichton was writing an important book. Ho was very nervous, and something did happen, thoigh | gave it litte thought. + ©1931 By Sax Rohmor and The Ball Syndicate. lan something was hidden there." Smith: yim " "| searched the study threo nights-agp at tho request of Sir Crichton, who thought | "Some THING, or someone?" demanded "The wird he used was some THING!" only adequate basis for a revival of international trade and finance was a return to the gold standard. « . Digging Down People have been digging down in the stock since the depression star- ted, and judging by the number of old coins being circulated, the hand of Mr. John Public must be near the bottom, For some months past stores, banks, tramways and other agencies dealing with the public have been refusing to accept badly worn or defaced coinage, Conscquens tly the public are closely examining coins handed to them after making a purchase. During the last week the writer received in change a piece of Montreal silver, life size of a quarter, but black with age, On being cleaned, fhe coin turned out to be a Cana dian quarter minted in 18TH, The following day a newsboy gave in change a one-cent piece made in 1871 for Prince. Edward Island and an 1861 New Brunswick one-cent piece recently came into the posses. sion of a momber of the Post's staft in the same way. The prize, how- ever, goes to a friend who had pass- od along to him a one.cent piece put into circulation by the Bank of Montreal many years before Confed- eration ---IFinancial Post. Kipling's New Poem (New York Times.) London,--A new poem hy Rudyard Kipling appears in today's Engineer, a technical publication, The first and last stanzas read: The careful textbooks messure (Let all who build beware!) The load, the shock, the pressure Material can bear. So when the faulty girder Lets down the grinding span, The blame of loss or murder sI laid upon the man; Not the stuff --the man. Veiled and secret Power, Whose paths we search in vain, Be with us in our bour ? Of overthrow and pain; That we by which sure token We know Thy ways are true -- In spite of being broken-- Because of being broken May rise and build anew, Stand up and build anew, Agnes Macphail Says It's A Man's World Ottawa. --It is still a man's world in the view of Miss Agnes Macphail, sole woman member of the House of Commons. Miss Macphail told the Ottawa Business and Womens Club women receive un- equal pay for their work compared to that received by men, She add- ed the property value men feel to- ward women of their immediate families is still apparent. «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 har- monize the two so that at least all friction will be eliminated and more and more they will merge and be- come one." Potato - Alcohol Research Is Urged Bdmonton.--The Edmonton trict Market Gardeners' Association has asked the Alberta "Government to undertake a study of the possib- ility of distillation of fuel alcohol from low-grade potatoes. The ass0s clation promised aid in the worl Professional Dis tr Sm a SR orkid I ni