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* \* {♦ ' n * P^ >â- <>â- â- â- â- â- â- â- â€¢â-  1 World \ ,»a « .« * Crown Prince Takes Second Rank No other meat available Co the Canadian houBewife can claim as much distinction as lamb. Its dis- tinction lies not only in its delicacy of flavor and nutritive value, but also in the great variety of dishes which rely on lai.ib for their found- ation. Lamb may be enjoyed during every month of the year by every member of the family, from the youngest child to the oldest adult, and in many cases is allowed to invalids whose diet excludes other meats. The quest- ion of economy is an important item in these days of abbreviated budgets and the practical housewife who buys her lamb by the quarter will find her meat costs are considerably reduced. The leg is considered the prime cut for roasting and slicing cold. The shoulder is a less expensive roast tut lacks nothing in flavor and nu- trition. Chops are choice for grill- ing, and neck, chuck, rack and flank are best for stews and fricassees. Tihe lamb entree when it is served with such vegetables as creamed or glazed turnips, glazed carrots, spin- ach, cauliflower, green peas, and po- tatoes in any form, and trimmed with such dainty relishes as mint jelly, caper sauce, mint sauce, spiceil conserve^ and pickles, need not give place for splendor to any other type of meat. Here are a few simple, yet attrac- tive and ou;-or-the-ordinary ways o£ serving fresh lamb: Neck Pot Roast Buy about 4 Inches of lamb neck. Brown 1 flnely-cut ouiou 1 cup toma- toes, and 2 tablespoons bacon fat, seared well on both sides. Wash and scrape carrots, cut in pieces 2 inches long, and add to the pot roast. rtjok in an iron pan or roasting pan until the meat is tender. You may have to add more tomatoes or a little later. Roast will require about 15 minut- •3 of cooking to the pound. Boiled Leg Of Lamb Wipe meat with a clean damp cloth and remove any exce.ss tat. Put in a ket.Ie and cover with boiling water. Boil 15 minutes and drain off water. Cover again with boiling water and bring quickly to t.he boil- in;; point. Cover kettle, set aside and simmer until tender. Serve with mint jelly or mint sauco. Casserole Of Lamb Wipe 1 lbs. of fresh Iamb from fore- quarters, cut mea: in tmalt pieces, put in hot frying pan aiul turn fre- quently until seared and browned on all sides. Cov'er bones with 1 cup cold water and heat slowly to boiling point. Put lamb in baking dish, add stock strained from bones and bake 2U minutes in hot oven. All 1 carrot, cut in fine strips, 2 large potatoes, diced, 2 small onions, 1 teaspoon Worce.tershire sauce, and cook until tender. Sprinkle with chopped parsley and serve from casserole. Lamb Chops Viennese Place lamb chops in a baking pan or casserole. Cover with canned to- matoes, season with a bit of onion, salt and pepper, and bake in a mod- erate oven until well done. These are dellciously tender and have quite a different flavor. HOME DRIED FRUITS AND VEGETABLES The ihri'e methods of home-drying fruit) and vegetables, namely, by sun, by artificial heat, and by air blast, are dealt with iu the bulletin on the subject issued by the Domin- ion Department of Agriculture. The sun drying method is the least ex- pensive but requires bright, hot days, and a breeze. Its climatic conditions are satisfactory, sun drying is also the most successful method. The fruit and vegetables must be wasihed and cut into pieces about one-quar- ter of an inch thick. If cut too thin the pieces are dilBcult to handle and if too thick they do not dry quickly. A wire screen over which cheese cloth has been spread makes a good drying tray, but the cheese cloth must not be allowed to touch the products about to be dried. One lay- er of the product should be spread and turned over once or twice (Juring the day. The trays should be removed indoors before sunset or during the d....ay if the atmosphere is damp. For drying by artificial heat, the warming oven or the ordinary oven may be used, or a rack may be made to suspend over the top of the range. In using this method care must be taken that the temperature is not too high at firs;, otherwise the surface of the fruit or vegetables will be hard while tJie interior will still be juicy. The temperature should begin at about 110 degrees and may be in- creased to 150 degrees. -Mr blast drying is the quickest method but it is difficult to regulate the process as the product may be- come dry outside too quickly. In air blast drying a current of air is crea- ted by an eli^ctric fan with or with- out artificial heat. In the oven meth- od, the fan may be used to complete the process more quickly, by using it during the last halt-hour of dry- ing. ODDLY CUT SANDWICH APPEALS TO CHILD A good way to get children to eat sandwiches is to cut the bread in faucy shapes with sharp-edged cooky- cutters. Then you'll see glasses of milk disappear as if by magic when accompanied by heart, diamond, half moon and animal sandwiches. With a glass of milk certain sand- wiches make a full meal. Ham and olive sandwiches are on this list. For them, take: One cup chopped cooked ham, 1 tablespoon olive oil, 2 teaspoons lemon juice, 1-4 teaspoon made mus- tard, G olives (stuffed), 1 tablespoon- ful minced parsley. Grind Ham With Olives Put ham, olives and parsley through fine knife of food chopper. Add oil, lemon juice and mustard to make moist e:x3ugh to spread. Put between thin slices of buttered whole wheat bread. Another excellent sandwich for this meal is made of white bread with orange marmalade filling. For this fllliug use one cup orange marmalade 1-2 cup nut meats cut very tine, 4 tablespoons grated oheese. .Add cheese to marmalade and mix smooth. Add nuts and put between thin slices of buttered white bread. These salmon sandwiches are good: •One cup flaked salmon, 3 hard cooked eggs, 4 tablespoons minced sweet pickle, 2 tablespoons butter, 2 tablespoons lemon juice, 1-2 tea. spoon salt, drop onipn juice, few grains white pepper. Put llsh. pickle and eggs throug>h food chopper and add to butter which has been melted. Season with salt, pepper and onion juice and add Ima- oii juice to make moist. Spread be- tween thin dices of buttered whole wheat bread. Minced Chicken Filling A flue way to use chicken left from Sunday dinner is to take one cup minced chicken, 1 cup minced celery, salt, pepper, 2 drops onion juice, mayouuaiie; mix chicken and celery and season with salt, pepper and onion juice. Moi8;en with mayonnaise and put , between thin slices of buttered white bread. Or instead of mayonnaise use whipped cream for moistening II chicken is well seasoned. Chopped nut meats â€" almonds, walnuts or pecans â€" combine well with chicken, too. SANDWICH FILLINGS Minced chicken with shredded let- Ci-own Prince Michael of Romania, taking t is tliird year high school finai examinations with pupils from other schools. Prof. Sacsu is conduct! ng the test. tuce moistened with lemon juice and oil. Finely chopped prunes combined with peanut butter and made moist with cream. Finely chopped dates combined with cottage cheese. Nuts and raisins ohopped and moistened with cream. Shredded lettuce and finely chop- ped hard cooked eggs made moist with cooked salad dressing. Cook the eggs for thirty minutes In water just at the boiling point. HOT MILK SPONGE-CAKE 1 cup sifted cake flour 1 teaspoon baking powder 3 eggs 1 cup sugar 2 teaspoons lemon juice 6 tablespoons hot milk Sift flour once, measure, add bak- ing powder, and sift together three times. Beat eggs until very thick and light and nearly white (10 minutes). Add sugar gradually, beating con- stantly. Add lemon juice. Fold in flour, a small amount at a time. -\dd milk, mixing quickly until batter is smooth. Turn at once into ungreased tube pan and bake in moderate oven (350 degrees F.) 35 minutes, or until done. Remove from oven and invert pan 1 hour or until cake is thorough- ly cold. This cake may also be bak- ed in two very lightly greased 8xSx2- inch pans in moderate oven (350 de- grees F.) 25 minutes; or in a 12xSx3-inch loaf pan 30 minutes. SEASONAL MENUS Nowadays the Canadian menu re- veals a tendency to drift away from the old-fashioned heavy meals with their hearty meats and rich desserts. The old idea seemed to be to see rhow many dishes the cook was cap- able of producing in one meal. Po- tatoes, macaroni and rice might all figure in the same dinner without thought of food value. Our menus are made with attention to a balanc- ed diet and wo are careful not to repeat foods of the same type. The following dinner menus are interesting, seasonal and perfectly balanced: Menu No. 1 Stewed chicken iu rice border, creamed onions, tomato and lettuce salad, raspberries Valencia, vanilla wafers, milk, coffee. Tender young chickens are dis- jointed and simmered gently until tender. One cup chicken stock is combined with 1 cup cream and the liquid is thickened with 1 tablespoon butter rubbed to a smooth paste with 1 tablespoon flour. This is brought to the boiling point and pourefl over the ohicken arranged in a border of steamed rice. Cut he;id lettuce in slices aud ar- range with alternating slices of peel- ed tomatoes. Serve, with French dres- sing. Raspberries Valencia, nr straw- berries Valencia, is a delicious mix- ture of fruit and vanilla ice cream. Our granilmothers loved the combin- ation of strawberries and orange and one of the favorite old desserts was known as orauged strawberries. To prepare the dish, mix canned berries and sliced oranges with a little flavoring aud put in a ring mold of vanilla ice cream. Sprinkle grated SUNDAY CHOO I F<;f;ON S/ LESSON 1 â€" October li ISAIAH PORTRAYS THE SUFFERING SERV.VNTâ€" Isaiah 52 : 13â€"33 : 12; John 19 : 17â€"37. PRINT Isaiah 53 : 1-12. GOLDEN TEXTâ€" With his stripes we are healed. Isaiah 53 : 5. THE LESSON IN ITS SETTING Time and Place â€" Isaiah prophesied in the second half of the eighth century B.C., and this particular pro- phecy was probably written between 720 and 710 B.C. The Apostle John wrote his Gospel toward the close of the first century .\.D. The parti- cular events recorded in the portion assigned to this lesson occurred on Friday, i\.pril 7, .A..D. 30, in the city of Jerusalem, immediately outside the wall of the city. "Who hath believed our message? and to whom hath the arm of Jehovah been revealed?" The arm of Jehovah is an emblem of divine power, particularly the manifestation of such power in and through the Messiah (51 : 9; 52 : 10). "For he grew up before him as a tender plant." A reference to the youth of the Lord Jesus, expounded more fully by Luke (Luke 2 : 52). "And as a root out of a dry ground." The dry ground is the existing state of the enslaved and degraded nation. He grows up in obscurity and low- liness, not as a Prince royal on whom the hopes and eyes of a nation are fixed, and all whose movements are chronicled in the Court Gazette or Circular. "He hath no form nor comeliness; and when we see him, there is no beauty that we should desire him." A literal interpretation of these words would almost lead us to regard the Saviour as positively unattractive in appearance, but tho prophet is referring rather to his state of moral abasement liiin tn hii outward aspect. orange rind over the top and serve with raspberry sauc^'. Menu No. 2 Braised calf's liver, stuffed baked tomatoes, Parker House rolls, jellied cabbage salad, peach up-side-down cake. Braise the liver with carrots and onions, adding while wine and plenty of salt, pepper, allspice, thyme, bay leaf and parsley for seasoning. The tomatoes are stuffed with a mixture of cooked macaroni, tomato pulp and cheese. TOie combination proves a pleasant contrast with the spicy meat dish. Fresh peaches are used for the up- side-down cake which Is made with a sponge cake batter. "He was despised, and rejectej jf men." Passages in which the Hebrew word here translated men is used in the same sense are Prov. 8 : 4 and Psalm 141 : 4, and, in both these instances, persons of rank are signi- fied. ".\ man of sorrows, and acquainted and grief." The Hebrew idiom means sorrow of heart in all its forms, revealing Christ as one whose chief distinction was that his life was marked by constant painful endurance. ".A.nd as one from whom men hide their face he was despised; and we esteemed him not." Instead of meeting him w/th the joyful gleam of their eyes, responding to his grace and help, men turned from hira as one looks the other way to avoid the eye of a person whom he dislikes, or, as one shrinks from an object of loathing. "Surely he hath borne our griefs." The word griefs here in the margin is translated sicknesses, and many people have assun.ed from this phrase that the atonement which Christ made for our sins also in- cluded deliverance from our diseases. ".\nd carried our sorrows; yet we did esteem him stricken." This verb stricken means to be afflicted with a hateful, shocking disease, and parti- cularly, with the plague of leprosy (Gen. 12 : 17; Job 19 : 21; Lev. 13 : 3, 9, 20). "Smitten of God, and afflicted." The latter verb describes one suffering terrible punishment for sin. "But he was wounded for our transgressions." Literally, this should read, he was pierced for our sins. "He was bruised for our in- iquities." The word here translated bruised means, literally, crushed, and the phrase means that he was crush- ed by the heavy burden which he took upon himself. "The chastisement of our peace was upon him." That is, the chastisement which leads to peace was borne by him. He made peace through the blood of his cross (Col. 1 : 20T. "And with his stripes we are healed." This goes beyond justification and hints at the regen- erating, sanctifying grace in the souls of the justified. ".\11 wo Ike sheep have gone as- tray; we have turned every one to his own way." Sheep need a shepherd to guide them and men, in a far deeper way, need the leading of God in the way everlasting. "And Jelvovaii hath laid on him the iniquity of us all." If God has laid my iniquities on Christ, then they are no longer on me. Were I to say the judge pass- ed sentence on a criminal, and that he is now under sentence of death, every one would understand what 1 meant. In like manner, every one out of Christ has the sentence of â-  . 1 God's condemnation resting upott him. But when a sinner believes ia the Lord Jesus, receives him as his Saviour and Master, he ia no longer under condemnation. "He was oppressed." This verb de- notes harsh, cruel, and arbitary treatment, such as that of a slave- driver toward those who are under him (Ex. 3 : 7; Job 3 : 18) and is nowhere employed of God's action towards men. "Yet when he was afflicted, he opened not his mouth." For a fulfillment of this in the life of Christ, see Matt. 27 : 12-14; 26 :, '12; Mark 15 : 5; Luke 23 : 9; John] 19 : 9; I Peter 2 : 23. "Ka a lamb that is led to the slaughter, and as< a sheep that before its shearers ist dumb, so he opened not his mouth."i I "By oppression and judgment he was taken away." The idea promin- ent in the verb translated taken away is that of being snatched or hurried away, and the word hero translated prison means generally, violent constraint. Hostile oppression and judicial persecution were the circumstances out of which he was carried away by death. ".A.nd as for his generation, who among them considered that he was cut off out of the land of the living for the trans- gression of my people to whom the stroke was due?" This is a very dif- ficult passage and has been various-' ly interpreted. There may be, asj suggested by Bishop Lowth, a pro- phetic allusion to the custom which' prevailed among the Jews in the case of trials for life to call upon ail who had anything to say in favor )f the accused, to come and declare it or plead on his behalf. Coat-type Dress There uuually i^ something «x- ceedingly .smart about dresses with buttons from neck to hern â€" • especiallv when they are carried out in neat woolens or wooly silk weaves ! The material for this delight- ful dress is a new wooly-silk mix- ture in cranberry colouring with shirtmaker collar, bow and self- covered buttons of grey blue crepe. It's so simple to sew! Style No. 343S is designed for sizes 14, 16, IS years, 36, 38 and 40-inches bust. Size 16 requires 3>4 yards of 39-inch material with *» yard of 39-inch contrast- ing. HOW TO ORDER PATTERNS Write your name and address plainly, giving number and sizo of pattern wanted. Enclose 15c in stamps or coin (coin prefer- red; wrap it carefully) and ad- dress your order to Wilson Pat- tern Serv'icc, 73 West Adelaids Street, Toronto. FU MANCHU By Sax Rohmer THE SEVERED FINGERâ€" The Girl Again! I »l*«Ud myf < i'% book â€" th«^»vidence V"* .'I \ aJfcy,-Qi M a n c l< u â€" "WW Im*« you taken freK tMf3T«vJ de- \ mMxUd. "I hav« ktkmn nolMnq, Dr. P««n«. ' ib* criad. "Yo«i kev* no daim to marcy," I >oU W. "Ok U ma 90I PUa» tat aw 90!" A* p«itad. And i li> |j i4ii w> > Mm 9iH ttwaw kaieal f forward, prauinq ciatpad hand* a^aioit my ilwuMar, and leakmq up into my (ace wHh warm, pl«aA>q ay**