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Ik f A â- r rs r 4L •V. « â- i ^ * -« â- r -r V T m IK > A > 'Daring Young Man . . . 'â€"Gregg Hofmeister. age 2, has become an expert gymnast by work.ng out in'his dad's physical culture studio since he was 8 months old- Above, left, Gre^^g limliers tip by doing a hand-stand on the bacl< of a chair. Next, he balances himself straitjht out from dad's hands. There are three other youngsters in the Fred Hofmeister family, all expert acrobat? "TABLE TALKS ^ (Jam Andpews". According to somebody who has Made • study of such things, there arc â€" growing in every part of the OM and New World â€" more than ifty memberi of the cabbage fam- 4f. They arc of different shapei, color*, and there if a wide variety «f flavours. Yet they all have this in common ^moderate cost, cast of prepara- tlois, and good eating. So here are a few hints regarding cabbage preparati' n and cookery, ^â- o a couple of recipes you might ik« to try. Since cabbage it a strong-flavored vegetable, allow to stand with whole kead down in slightly salted cold mter for about y minutes before cooking. To cook, remove outer leaves if accessary, then quarter, lice, shred, or chop the cabbage according to yoar owli preference and variety Mcd. Add a small amount of water aad Hi teaspoon salt; cover and rinuner until • tender (8 to 18 min- â- toa depending on kind of cabbage and size of pieces). Drain, if nec- ccaary, blend with butter or bacon Ibt, luid season to taste with salt aad pepper. One foolproof way to keep your cabbage cooking a secret and avoid the usual kitchen smells, is to place I or 3 slices of stale bread on top of cabbage before the cover lid goes on. • mushrooms and chop onion. Pan mushrooms in hot fat, add onion and oatmeal and heat for 10 min- utes. .\dd one tablespoon water if necessary. Cool slightly and stir in egg yolk and sour cream; season to taste. Using 2 cabbage leaves for each roll, place 1 to 1}4 tablespoons stuffing in center of each, roll and fasten with toothpick, or tie with cord. Place in well-greased baking dish, dot with fat, and add 54 cup water into bottom of pan. Bake, uncover- ed, in a moderate oven (.350°) for 30 minutes. Serves 4 to S. * » ♦ I know a small boy who is con- tinually saying, "Mom, let's pretend it's Easter so you'll have to make Hot Cross Buns". (1 also know some grown-ups who are pretty fond of fresh buns, any time of the year, and xvith or without the cross.) So here's a recipe which I feel sure YOUR folks will like as well as MINE do. \ni. that's a whole lot. Rich Cinnamon Buns '4 cup butter or margarine Ij, cup brown sugar % cup Crown Brand Corn Syrup .1 Clips sifted all-purpose flour 4 teaspoons baking powder l'-3 teaspoons salt J-2 cup shortening 1 iMip milk ". * Cabbage Goulash 1 medium head green or white cabbage •4 or 5 tomatoes or \yi cups canned 2 green peppers Ji cup kernel corn, cooked- fresh or canned 2 tablespoons fat or butter 1 teaspoon chopped caraway seeds 1 bay leaf Salt and paprika to taste 2 tablespoons sour cream, if desired IIETHOD1 Cut cabbage into coarse pieces; dip tomatoes and peppers into boiling water; peel tomatoes and quarter, remove seeds of peppers and cut into thin strips - lengthwise; drain canned corn. ' Heat fat in saucepan, add veget- aifeles and caraway; cover and sim- mer over low flame for 15 minutes. Add bay leaf, season with salt and paprika, and simmer for another 10 minutes; remove bay leaf. Add cream, if desired, and let conn to quick boil once. Serves 4 to 5. Stuffed Cabbage Rolls 8 to 10 large outer leaves of fabfcage, green or white yi pound nuishrooms , I small onion • 3 tablespoons fat 1 egg yolk ] cup oatmeal 1 tablespoon sour cream oj evaporated milk soured with lenuiii,juice Fait, red pepper, marjoram or sage to taste METHOIT: Cover cabbage with boiling salted water and let %and for 5 minutes rinse and drain. Slice METHOD: Place lirst three in- gredients in a saucepan; bring to a boil over medium heat and boil 1 minute. Pour into 9-inch square cake pan. Mix and sift flour, bak- ing powder, and ?alt; cut in short- ening with pastry blender or two knives. Add milk to make soft dough. Turn out on floured board. roll into rectangle ;4 inch thick. Cut into 1-inch slices and place cut side up in syrup. Bake in mod- erate oven (370 deg. F.) 45 minutes. Let stand in pan about 2 minutes. Invert pan to remove buns. Makes 16 buns. Raisin Nut Filling Combine ,^4 cup Crown Brand Corn syrup, 2 tablespoons melted butter or margarine; spread over surface of dough. Sprinkle with }4 cup brown sugar, 2 teaspoons cin- namon, yi cup raisins and yi cup chopped nutmeats. ^^ nm ^ â-  "No more spinach, Willie. DtxA wlMt It hac doM to'jwHr fMhcrlF Some Hints On Cooking Wild Game How do you feel when your inis- band or the boys bring home a rabbit, several squirrels or a phea- sarit for you to cook? Do you think longingly of the pork roast that's in the icebox all ready to slip into the oven? Or do you feel that this is a chance to have a delicious and different kind of a meal for a change? Perhaps if you insist that the men-iolks clean and dress the game as well as kill it, you will enjoy the preparation and serving of this game to a greater degree writes Zoe Murphy in "Wallace's Former." Wild game not only has a food value that is equal to domestic animals, but the flavor is unusual and exciting. You know, of course, that game should be drawn and cleaned as soon as possible after it is shot. Game should be kept at a cool temperature â€" 32 to 45 degrees until it is to be cooki. '. All game is better if allowed to hang for a coujjle of days to season. If your hubsand brings home a pheasant as soon as the season opens, how are you going to cook it? Young birds can be cooked successfully by any recipe that is good for chicken. But if there is any doubt in your mind about the age of the bird, why not try baking it? Here is a recipe that" brings out the best flavor in any pheasant. Baked Pheasant Clean and cut up the bird for frying. Wipe thoroughly, dip in flour, and brown in butter in a fryinK pan. Place in a roaster and sprinkle well with salt and pepper. Put enough sweet or sour cream in the pan to make a depth of one inch. .\dd one-eighth pound of but- ter for each bird. Cover and bake at JOO degrees for about two hours. Make a gravy in the drippings and cover the bird before serving. If you like your pheasants roasted, you _will find it's a good idea to add extr.a fat in the form of bacon, salt pork or fresh side- meat. To keep the breast from dry- ing out, you can roast the birds with the breast-sid« down. Be sure to baste often. Roast Pheasant Place a cleaned phea-ant in a roasting pan and pour one; quart of boiling water over it and into the cavity. Place a cup of chopped celery and one chopped onion in the bird. Or you can use a favorite dressing if you like. Rub generously with salt and pep- per. Lay four strips of bacon or salt pork over the breast and roast the bird in a 350-degree oven lor two hours or until it's tender. Baste often. Broiled Squirrel Place a cleaned pheasant in a roasting pan and pour one quart of boiling water over it and into the cavity. Place a cup of chopped celery and one chopped onion in the bird. Or you can use a favorite dressing if you like. Rtib generously with salt and pep- per. Lay four strips of bacon or salt pork over the breast and roast the bird in a 350-degree oven for two hours or until it's tender. Baste often. Broiled Squirrel If the boys don't bring home pheasants, they are pretty sure to present you with gome rabbits or squirrels before thr season is over. Squirrels are among the finest and most lender of all small game ani- mals. They also have a mild game flavor. Broiled squirrel is particularly de- licious. It's best to split the carcass in half, brush the pieces with but- ter, and season with salt and pepper. , Broil. at moderate heat in a broil- er. Brown both sides and baste frequently with drippings for one- half to one hour. Meat should be well done. Remove to a heated platter, season agftin with butter •ad serve at once. Smothered Rabbit or Squirrel Have at hand two rabbits or squir- rels, one teaspoon salt, one-eighth teaspoon pepper, a dash of paprika, one-half cup. flour, oncrfourth fup drippings, one-half eup sliced onion, NMKSCHOOl LESSON a By Kev. R. Barclay Warren "Jeremiah, A Spokesman of God" Jer. 1.9-10, 18-19; 22-1-3, 13-14; 37:15-17 Golden Text: "Woe unto him that buildeih his house hy unrighteous- ness, and his chambers by wrong; that useth his neighbor's service wilhont wages, and giveth him not for his work" Jer. 22:13. Jeremiah has been called "the weeping prophet." Supporting tiiis view are his own words, "Oh that my head were waters, and mine eyes • a loun;ain of tears, that I might weeo day and night 'for the slain of the daughter of my people." Jer. 9:1. But do not think of his tears as the sign of weakness. They were the •expres.sion of his great love and compassion as were the tear.- flf Jesus over Jerusalem. Luke ls):41. Thar Jeremiah was strong and fearless is evidenced by such state- ments as contained in the memory verse and "E.xecute ye judgmerrt and nghteousness, and deliver the spoiled out of the hand of the op- pressor: and do no wrong, do no violence to the stranger, the father- less, nor the widow, neither shed innocent blood in this place." Jeremiah had the unpleasant task of predicting the doom of Jerusa- lem. He was suspected as a traitor and thrust into prison. But such harsh treatment did not deter him from being a faithful spokesman of God. When brought before the King,- he said, "Thou shalt be de- livered into the hand of the King of Babylon." O for more of the spirit of Jere- miah in the ministry of today; men who are no 'Jmere time-servers, but who . carry the people on their heart; men who do not seek popu- larity, but who seek God and His message and then faithfully deliver it to the people. one sprig parsley and one cup light cream. Cut the rabbits or squirrels in pieces for serving. Dredge in sea- soned flour and brown in the drip- pings in the dutch oven. Scatter the onion and minced parsley over the pieces and add the .cream. Cover tightly and simmer over low heat for one and one-half hours, or until the meat is tender. Remove the pieces to a heated platter, pour gravy over meat and sprinkle lightly with paprika. Rabbit Fie Cut a rabbit into serving pieces and soak in equal parts of vinegar and water for twelve hours before cooking. Sprinkle with salt and pepper, and dredge with flour. Sear quickly in a frying-pan. .'Kdd water to cover and simmer slowly in a covered pot for one and one-half hours. Add two onions, two carrots and two or three pota- toes, all cut into pieces. Cook until the vegetables are done. Thicken the stew with flour. Put in a greased baking dish and cover top with pie crust or biscuit dough. Return to oven and bake until the dough is done. Roast Wild Duck Perhaps no other game meat is more tempting than roast wild duck. First, clean and wipe the ducks dry. Sprinkle generously with flour, salt and pepper. Place a whole peeled onion inside each duck and put them in a self-basting roaster. W'ith toothpicks, fasten two or three Strips of bacon across each bird. Or you can stuff ducks with a wild-rice dressing, made by boiling wild rice and seasoning it with salt and pepper and chopped onion, or any other favorite dressing. Cover the bottom of the roaster _with water. Cover the ducks tightly and roast at 350 degrees for one and one-half to two hours, depend- ing on the size of the ducks. Re- move the cover of the roaster the last 15 minutes, so the birds can _ brown. Important Guests At Royal Winter Fair Toronto â€" Field Marshall Lord Wavell has accepted an invitation from John McKee, President of the Royal .Agricultural 'Winter Fair and will visit the Toronto fair on No- vember 22. Lord Wavell, who became Vic- eroy of India after leading the Brit- ish Army in North -Africa, will at- tend a reunion in Montreal of the Royal Highland Regiment (Black Watch). While he is at the Royal the Field Marshall will be provided with a guard of honor from Tor- onto's 48th Highlanders. The gunfd will parade in prewar white shell jackets and the pipe band in full dress. Other important guests of the Royal will be His Excellency, the Governor-General, who will attend on Monday, November 21st, and the Lieutenant-Governor of Ont- ario, the Hon. Ray Lawson on November 16th. How I Subdued Wild Fiery Itch- Dr. Dennis' ftmuiinuly faiit relief â€" D._D. D, Prticrlpllon - did the trtclc. World i)^\Utt>i ims pure, cooIIhb, liquid modlcatlon, spuertl Mao« and comfort from oruel Itt-hlng cHuseq Sy ooavma. pimples, rashes, athteto'ii foot and other itvh froubies. Trial bottle, SS*; first appllcutlon chocb a avttn the most Intense Itch or money back. Aili druggist for D. D. " Pr«iortptlon iordlnar>- or t*xtra strenifth < no WAKE UP YOUR LIVER BILE- WWMiit CitoMl- Awl Yo^ Ainp Oi« «l ' B«i tn the Mati^ Rsrii' Is Ge Iha Uvar ihould pcmx oat about 3 pint* o| Me Mm Into yvai disotlve tnot crety d«M It «a* bUe U not floirina ireely, your food m^ ao* dUwat. It mts Jort dceay In tha dlaotiT* Inrt. Then su bloata up your nomuE. YoQ (M ooostiptted. Tou teel mat. rook and tb* worid loou punk. It t«kca tnoM mild, geatl« Cutar's liltle Unt PlUi to set thwe 2 jinit of Me &owt M h e e l y to make you led "op and uo.-' P*t a paokase today, l^eotire In mnkint â- Ae Sow bedy. isk for Carur'a little live} Pflla, 35^ at anv dr-.r'a^iTf made with MAGIC ^; Thicken 1 can of oonaommtf with 3 tbt. flour bluided to a amooth paste with .^ o. oold milk. Add 3 o. diced cooked pork, 1 ttnely-ohopped' «naU onion. 1 Tory tineiy-cbopped clove of garlic. Season with salt and J peppor. Keep hot in double boUer. MSCUITSHILLSI Mix and iift into bowl. lo.onc»Hnfted' pastry flour (or 1 H o> onoe-siffaed hard-whaat flour), 3 t«p. Magic Bakinc Powder. 1 iiv. salt. Ont In floaly fl the. shorteninK. Make a weil in oantre, pour in 3/8 o. nillk and mix lightly with a fork. Roll out dough to H" thickneai, out into V squarea. Line greased muffin pane with dough, prick with a fork and pinch oomere. Baka In hot oven, 426*. 1&-18 Dkin. Fill with pork mixture and aerve. Yieldâ€" 6 aenrlnga. S^5 RICH, SPICY CINNAMON BUNS Recipe Measure into large bowl, 1 c. luke- warm ^ater, 2 taps, firanuiated auKar; â- tir until sugar is diseolved. Sprinkle with 2 enveloped FleiBchmann's Royal Fast Rising Dry Yeaet. Lf t stand 10 min., THEN stir well. Scald 1 c. milk and stir in ^ c, granuiated ^uRar, I V* tapB. salt, 6 tbs. Bhorr«mDg; cool to lukewarm. Add to yeaat mixture and stir in 2 well-beatfif £ggs. Stir in 3 c. 0Dce-8ift«d bread flour; beat until smuoth. Work in 3 c. more »niee-airt*;d bread flour. Knead unril amooth and elastic; piat-e in (rrt^-aBeti howl and brdah top witli melleii b\itrer or short- ening. Cover and set in warm place, free from draught. Let hhc •until doubled in bulk. While dougli in ri.sinn, combine I^q c. brown aupar ii^'htly pressed down}, 3 tspe. gnnmd cinna- mon. 1 o. Wfiahed and drii*d seetileas raisins. Punch down duu^h and divide Into 2 enual* portions; form into smooth balls. Ruil each piece into an obloDK '-4" tliick and 16" long; loosen dough. Brush with melt«Hi butier or margarine. Sprinkle with rai<iin mix- ture. Heginning at a lung tnlge. roll up each piece loosely, like a jelly roll. I'ut into 1" slices. Place just toucIiiuK each other, a cut-aide up, in grejused 7" round layer-cake pans lor other ahallow pans). Grease tops. Cover and let rise until doubled in hulk. Bake in moderate oven. 350% 20-1*5 minutos. Serve hot. or reheated. NEW FAST-ACTING DRY YEAST NEEDS NO REFRIGERATION! e Stays fresh and full-strength on \ our pantry shelf for weeks! Here's all you do: In a small amount (usually specified^ of lukewarm water, dis- solve thoroughly 1 teaspoon sugar for each envelDpe of yeast. Sprinkle with dry yeast. Let stand 10 minutes. THEN ttic well. (The water used with the yeast counts as part of the total liquid called for i n your reci pe. Get a mo/rCA^s su/?p/y/ \^% 90 dAif erent toda^r b European Courts long a|^o it waa conaidered a iopreme bonoor to b« allowed to watch the King eat his breakfaat. But no king ever enjoyed a more wholosoiue, delicidua, satiafyinK diah Uiau the wonderfal TWO-GRAIN cereal, POSTS ORAPENUTS FLAKES -made from ami- ripened wheat and malted barley. Here'a a royal breakfaat . . . crisp, aweet-taaling, boney-golden Hnkea with the dielinctive GRAPE- NUTS flavor. Zxtra good for young an^ old beciiuse they provide imuriehmeni everybody needs â€" naeful quantities of carbohydralea, pro- tein, minerals and other food ef>aential<>. Get POST'S GRAPE-NUTS FLAKES at yonr grocer's today. SF-279 â- sT .J S I k 5