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Woman's World By IVtair M. Morgan ♦ » ♦ • » ♦^ PEARS Pears of different varieties are in season almost until Christmas. Just now the Bartlett is at its best; later we flindâ€" Anjou, Bosc and Duchess, all of which are delicious when eaten raw, but also may be cooked in many ways for variety. To can pears the hot pack method is found to be an improvement on the cold pack. The following recipes have been prepared by the Fruit Branch, Dom- inion Department of Agriculture: â€" CANNED PEARS Peel, halve and remove cores from the pears. Have ready a syrup made by boiling together for 5 minutes 2 cups water and 1 cup sugar. Drop in- to this sufficient pear halves to fill 1 jar, usually 12 pieces. Cook 5 min- utes and pack as quickly as possible, placing the glass lid over the jar, but do not seal. Continue until all jars are ready; then fill each with syrup; partially seal and sterilize â€" in water bath for 15 minutes â€" or in a steam- er 20 minutes â€" or in the oven 30 minutes at 275 degrees F. Then seal. BAKED PEARS Wash firm pears; remove blossom end and insert a whole clove. Place in a baking pan, adding a very lit- tle water. Bake 45 minutes. Serve hot or cold. Pears may be preserved at home for salads or elaborate desserts. PRESERVED PEARS Make a syrup, allowing 1 cup water to 1 cup sugar. Colour it bright red â- with vegetable colouring and flavour with one-half teaspoon of almond ex- tract, and one-half teaspoon vanilla extract. Peel, halve, and core large, firm, ripe pears. Cook in the syrup until tender. Remove the pears and pack in jars. Boil the syrup 5 min- utes longer and pour over pears. Seal immediately. Green colour and mint flavour may be used. PLUMS Plums are now plentiful and at their best for preserving for winter use. The large blue "prune" plum is ex- cellent for canning. It is good in texture and flavour and requires lit- tle sugar. Green varieties such as "gage" and "Reine Claude" make an entirely different finished preserve. Damso'i jam has long been consider- ed the perfect plum preserve. The following recipes have been prepared by the Fruit Branch, Dom- inion Department of Agriculture. â€" DAMSON J.IM Wash the fruit and cut in halves, removing pits. PvtRk a few pits and add keu.els to the fruit. Pour water over '.he plums until almost covered. Bring slowly to boiling and cook one- half hour. Measure and add an equal quantity of sugar. Sinuiier 1 hour and pour into sterilized con- tainers. Seal at once. A large variety known as ''Grand Duke" makes an excellent sweet pickle. "GRAND DCKE" Pr.CM SWEET PICKLE Wash and cut plums in halves. Re- move pits. Make a syrup using: â€" 1 cup water, 2 cups vinegar. 3 cups brown sugar, 2 teaspoonsfKls whole cloves, 1 stick cinnamon. Boil to- gether 10 minutes, strain. Place 1 cup of plum halves in the syrup and cook until tender: renu)ve fruit ind pack in sii^rilized jais. 0<.>i''inue uii'il all plums are cooked; then fill jars â- with pickle mixture. Seal while hot. PLUM preserve: Use any variety of plums, or two or three varieties together. Use plums slightly under-ripe. Wash and crush fniit and stand tho kettle in a very slow oven or over a very low flame for one-half an hour, or until the juice is drawn out. Allow 1 cup suirar to 2 cups plums. Boil 3 minutes. Pour into sterilized jars and sea] at once. CANDIES With Hallowe'en in the oflTing. jiarties are being planned. Try theso candy recipes. They have all been tested by experts. MARSHMALLOWS 1 tablespoon gelatine, 5 tablespoons cold water, I'/i cups ayrup, 1-3 cup water, 1 egg white, hi teaspoon salt, 1 teaspoon vanilla, corn starch, fruit or powdered sugar. Soak gelatine in the 5 tablespoons cold water until tborougliy dissolv- ed; then add 1-3 cup water to the syrup and cook until it fcrms a hard ball when dropp^ri into cold water. Pour the syrup over the gelatine mixture, add the well-beaten egg white and beat with the salt and van- illa until very stiff. Pour into pan dusted generously with corn starch and sugar and cut into squares. Roll in a mixture of equal paiti of com starch and sugar and keep in a tightly covered tin box. Hauptmann't Son HOREHOUND CANDY 1 tablespoon horehound, 3 cups white sugar, Vi cup corn syrup, 1 cup cold water. Steep the horehound in the cold water for 10 minutes, then mix the water with the sugar and the syrup. Cook until a little dropped into cold water forms a hard ball or to 248 degrees on the candy thermometer. Remove from fire and, when it has finished bubbling, pour into well oil- ed pans. Cut into shape while cool- ing. MAPLE FUDGE 1 cup â- white sugar, 1 cup brown sugar, hi cup corn syrup, ^ cup sweet milk, 'i cup cooking oil, Vi teaspoon vanilla. Boil for 10 minutes or until it forms a soft ball when dropped into cold water or to 238 degrees on the candy thermometer. Pour on well-oil- ed pans and cut into squares while cooling. It should be stirred almost constantly as it is very apt to burn at the bottom. K chocolate fudge may be had by adding 2 teaspoons cocoa, to the above recipe. The fudge should be beaten until creamy, before pour- ing it into the pan. MEASUREyiENTS 60 drops 1 teaspoon 2 teaspoons 1 dessertspoon 2 dessertspoons 1 tablespoon 16 tablespoons 1 cup 2 cups 1 pint 2 pints 1 quart 4 quarts 1 gallon CREAM FONDANT ( Uncooked ) 2 tablespoons heavy cream, 1 tablespoon corn syrup. 1 cup icing sugar, a good pinch of salt. Mix the ingredients well and add colouring and flavouring to suit one's fancy. If not stiff enough, add icing sugar to give the consistency desir- ed. Form into bon-bons and decorate with cherries, nuts and cocoanut. EVERTON TOFFEE 2 cups brown sugar. 6 tablespoons cooking oil or butter, 3 tablespoons corn syrup, (14-ounce'> can of con- densed milk, 1 teaspoon vanilla. Mix all the ingredients in a large saucepan and stir constantly while cooking, until mixture forms a hard ball when dropped into cold water or to 248 degrees on the thermometer. It should require about 2.t minutes. Pour on oiled tin and mark into squares while cooling. It may be cooked to a higher dogree. if a harder toflfee is preferred. The totfee w^ill always have, when finished, the texture it had when dropped into cold water. KITCHEN KINKS Eliminating Stems From Jelly Making jelly of currants or other small fruit need not be tedious Simply wash the fruit and drop into kettle, stems and all. The first cook- ing process i.s merely to extract the juice, and when emptied into the straining bag the stems do not really matter for they do not atTect th-" taste. Remedy for Scorching If vini scorch an article when ' ^ Mt.^ ^V H V~^lSI^III^^I '^iliri^JBMm \ pw ^ coilax which turnd u'fer oo each shoulder, or ia caught centra front or back to simulate a bow la also charming. With theiie and other silk dresses, though the effect is slender, there ia often a Ittle godet-llke tuUnesii centre fruat or back o( the skirt. SUNDAY SCHOOL LESSON A bit bcwiiaered by it all, the infant son of Bruno Hauptmann, Lindbergh kidnap suspect, is carried by friend of the family from New York District Attorney's office after â- visit, the purpose of which la not known. ABOUT THE NEW STYLES Gorgeous Materials, Rich Colors and Daring Lines are High- lights of Fashions For 1934-35 â€" Woolens Glint With Metal Thread and Inwoven Sequins Paris is ablaze with the autumn blossoms of Fashion, writes a fash- ion correspondent. She has gorgeous materials to show, rich new colors and daring new lines â€" lines unencum- bered by bits and trappings and love- ly enough to satisfy alone. She has looked here and there for inspiration. To Japan for restrained kimona sleeves and slim, slit skirts, to China and Russia for tunics, to the Directoire period for collars and revers, â- while other details, just frank- ly 1934. are fresh and wonderfully In. spiring. But enough generalization. I want to tell you something of the attract live new dresses, because these are likely to interest and tempt you, be- fore you really get down to the seri- ous business of choosing autumn suits and coats. One of the newest colors, is a rich ruddy brown which reminds one of a well-polished horse chestnut. It is loveliest in velvet, but is also at- tractive in many silks and woollens. Damson purple, called "black tu- lip," is much shown, while in this range are also various purples and parma violets. NEW COLORS. There are deep ruby ai»d bufgund.v reds, burnt apricot and orange shades; greens range from greyish emerald and bottle; blues include lapis, sap- phire, greyish blue and navy, and there is a great ilea! of black. Per- ironing, you can remove the discolor- ation by placing the article between the folds of a wet turkish towel and steaming it for a minute or so. If not removed the first time, repeat the process. me. GODETIAS Pink godetias on my desk In a white bowl fluted â€" Thinking plays a trick on For the only thing I see Is a garden far away On a sunny, cloudless day. Birds and brooks and balmy brc-::.-. Brilliant sky and waving trees; Such a feast of beauty rare. Symbols all of heavenly care. Pink godetias on my desk In a white bow! fluted. Mabel Cone Bushnell, liaps here you will find a favorite. Woollens are as popular for after- noon as silks, but when chosen for dressy wear, they often glint with metal thread, inwoven sequins, or, newer than these, threads of syn. thetlc straw. Finely allover blistered silks. or this treatment making stripes on a plain ground, are very smart, so are velvets, failles, satias and all the old friends such as crepe (ie chine and maroeain. Waistlines remain much the same, some dropping slightly at the back, while skirts for afternoon reach from about 10 inches from the ground to ankle length, according to the type of dress, or whether an inch more or less is better for the wearer. Interest is still centred at the top of the dress. Let us suppose you have a fancy for woollen. It you follow Paris you will have It close against the throat : with long slee'ves, and a slender skirt ' perhaps a wee bit slit at the hem. ' Sleeves may also be kimoaa. with a slightly rounded look at the shoul- der, or interest at a drop shoulder line. DRAPED .NECKLINES With some of the heavier woollens and velvets are short sleeves. Should you choose one of the lower neck- lines, the newest of which is square, there can be interest at Its base, such as a ruche or ap of self material or several flat flowers. Tunics, which are popular, have long or kimona sleeves and are also usually square or choker throated. For satins and similar materials there are cow! and hanky drapes close against the throat, some built in, some edged with plealiag or tiny fringes, while soft bow effects, often part of the bodice rather than sepai^ ate items, are attractive. Such features are accompanied by kimona sleeves, short, three-quarter or long ones, the upper part softly draped, or bishop sleeves shirred at the wrists. Square or round necklines are likely to be bordered by a flounce or collar which will flop back ai:ur::igiy on the shoulders. To match, there may be a flounce or two on each hip running round the back like a basque, or cascading to t!ie horn. .\n up to the throat bib The Christian's Standard of Life Golden Text â€" "And de not drunken with wine, wherein is riot, but be filled with the Spirit." The Lesson in its Setting. Time anid Place â€" Paul wrote bis let. ter to the Christians In Ephesna and other churches In .\3la Minor during hU first Imprisonment in Rome, AD., 51, 62. "Thia I say therefore." Paul has been speaking of the growth of the church of Jesus Christ. "And testify in the Lord." Paul was living In the Christ, Hi Christ was living in him. That ye no longer walk as the Geat- Uea also walk." The churches to which Paul waa writing were Gentile churches led up out of deuBe heathen- ism into the light of the gospel. "In the vanity of their mind." Vanity here means emptiness. "Being darkened In their naderstaa- ding." Their walk is what it Is be- cause of the condition of moral dark. neaa Into which they tell and in which they continue. "Alienated from the life of God." Like foreigners In a strange country, they are surrounded by the life of God, but they are not in It, and have no part In it. "Because of the ignorance that Is in them." This igmjrance of the life of God is the cause of their alienation from that life "Because of the hardening of their heart." This Is an explanation of the way in which ignorance came to bo a part of them. '"Who being past feeling." They had seased to be sensitive to the obliga- tions of truth, of honesty of kindness, of purity. "Gave themselves up to lasciviousness." They deliberately handed over their lives to lust. "To work all uncleaaess with greediness." Weymouth translates, "greedily Indul. glt!,g in every kind of profligacy. "Bat ye did not so learn Christ." This peculiar expression 'learned the Christ," denotes not merely receiving a doctrine about Christ, but becoming acquainted with Jesus liimself. "It so be that ye heard him." This is equivalent to "since ye tiave heard him." and does not imply any doubt. "And were taught In him." In the sphere of Christ's truth, as set forth by Christ's ministers. "Even as th* truth Is in Jesus." To learn Christ is to learn truth, essential and Pteraal truth. "That ye put away, as concerning your former manner of life, the old man." The man that you once were, so called in contrast with the new man, the new creation that you are now to be. "That waxeth corrupt af. ter the lusts of deceit." The man who is cruel and hard the man who is in- temperate. 'And that ye be renewed in the spi. rit of your mind." In contrast with the spiritual darkness and the moral im- purity of the world about him. the Christian should be e.xperiencing a continual renewal of mind and heart. "And put on the new man." Turn from every false way, and return to the one true way. "That after God hath been created (and so is all pre. pared for us to assume, through the Christ) ia righteousness and holiness of truth." Righteousness in man in- cludes all God's will for our duty to him or our fellow men. "Wherefore, putting awav falsehood Because the new man which the Christian is to put on is 'created ia holiness of truth. "Speak ye truth each one with his neighbor." Truth Is the bond that holds the world together "For we are members one (f another.' If Paul says we are members one of another, Jesus says we are actually members of him. "Be ye angry, and sin not." In your anger let there be no sin. "Let not the sun go down upoa our wrath." The personal side of anger is here re. ferred to. We may be angry with sys. terns, indi.inant at coaditions and acts without engaging ia personal quarrels and disputes. We must Imitate the Py. thagoreans of whom Plutarch says that it was their rule, if they fell Into bickering with any, to shake hands before the sun set. ".Neither give place to the devil." Shut the door of your heart against this enemy of souls. Do not leave the â- i'^vr open even a crack, or he will slip through. "Look therefore carefuliy bow ye walk, nut as unwise, but as wise." Walk signifies the general conduct of life. Lee your rule of hving and actios and feeling be according 'n the real state of things amid which yuu kiu>w you like, which you belter .^ and ock. nowledge and profess." "Redeeming ttie time, b-'cause the days are evil. " The margin has buying up Che opportunity.' 'The tar seeing merchant promptly buys up a scarce commodity so that by and by he may bargain with it to great advantage, so must we snatch every opportunity ot getting good and doing good, laying up In store for ourselves a ^ood (can. datlon. "Wherefore he ye not fooiiah." Th« opportunity will come at any time, so therefore be not foolishly carelesa with regard to it. "But understand what the will of the Lord is." It iM plain that when the apostle bade the Ephesians not to be unwise; he spoke of a want of wisdom Ahich they might remove it they would when hi told them to be understanding, ht spoke of something which they might get If they would; and wc also caa get it. "And be not drunken witb wine, wbereia is riot. Riot, tn the Greet means an abandoned dissolute life; profligacy, prodigality, ruin, uttet loss of substance body and i!0ul. "But be filled with the Spirit." The folaecs of the Spirit is the source of every other mode of fulness for which the believer hungers." "Speaking one to another in psalma and hymns and spiritual songs." It is impossible to substantiate hard and fast distinctions between the mean- ings of the three words. They may be said to cover all sacred lyric poetry. •Singing and making m-jlody wltjh your heart to the Lord." To create sound with voice and instrument la one of the purest forms of creative ability. â- 'Giving tlianas always for all the things in the uame ot our Lord Jeans Christ to God even the Father. "A cheerful face, a contented mind, a grateful heart, belong to those who give their confidence and love, and loyal service to the Lord Jesus Christ "Subjecting yourselves -^na to an- other ia the fear of Christ. Humility is a root principle of Christianity. Curious World A gaj-holder at YeaJon, Yorkshire, has been camouflaged in green and grey stripes to tone with the sur- rounding countryside. In the nest of a stork a: Prcdel- rady, Behemia, were found six beoies' vests, all neatly displayed around the structure, as if waiting for cusnm- ers. -A. farmer at Harrisnijih. Orange Free State, sumamed Schoeman, claims to have the longest string ot names in the world. He w^as christen- ed "Fear not thou little worm of Ja- cob, thou little people of Israel, I keep thee. Speak to the Lord and your deliverer is the Holy Israel" Schoeman. To his friends, he is just "'Jacob." "Better a minute late in this world tiian twenty-five years too soon ia the ne.xt," reads a notice on the gate which is to shut to keep people from running into the trains when they have already started at Wimbledon Park Station. .â- V cup of "tea to-day costs just one- eighth of a penny; when the first consignment of Indian tea reached London in 1S39 it was sold at £10 a pound. The str-angest pet in the world is a live snail, belonging to a film ac- tress Bebe Prune. She wears it at- '^achad to a clasp on her wrist. The perfect poison, whose secret was lost by t.he Chinese 2,000 years ago, has been rediscovereii by Profes- sor Osborne, of Melbourne- Made from frog's skin, it leaves no traces, and yields no clues to chemical ana- lysis. When the Maharajah of Gondal celebrates the fiftrftrst anniversary of his accession to the throne he will, in keeping wich native custom, be weighed against a quantity of gold, which will be distributed amongst the poor. Meantime, the people are pray- ing that he will not dirt, for at his present weight he is worth about £15.000 to them. 14 ••â- â€¢Â»â-  By BUD KISHSCR -ANO we'll CALL HER, LITTLE JENNY THE GIRL OP THE SAY MllseTlES*" N \