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_mediately it is cooked. It loses "table is to use vegetables when they : By Mair M. Morgan "oud "MEY OMELETS The great all-meal dish, that's the ymelet, For breakfast, luncheon, din- nér and mid-night supper, it's al- ways good. - You must watch one thing, though. An omelet ought to be served im. its golden fluffiness quickly if 'it stands. Turn it quickly onto a hot, buttered platter and eat at once, PLAIN OMELET Allow one egg for each person to be served and an extra egg for the pan. For each egg use 1 tablespoon hot water. Separate yolks and whites of eggs. Season yolks with salt and pepper and beat well, gradually beat- Ing in water. Beat whites until stiff and fold the yolks into the whites. Pour into a hot, well-buttered omelet pan or a heavy frying pan and cook slowly until the underside is lightly browned. Then put the pan in a slow oven, 360 degrees F., and bake until the omelet is firm to the touch. To fold make a cut with a spatula at right angles to the handle of the pan and about two-thirds down from the handle. Be sure not to cut more than half-way through the mixture, Tip the pan, slide spatula under ymelet and fold it over as you slide It onto the hot platter, OTHER VARIETIES To make jelly .omelet, spread cook- 'd omelet with jelly just before fold- Ing. Jam, preserves or jelly may be 1sed. Ham Omelet: Sprinkle with a thick 'ayer of chopped cooked ham, mixed vith a little minced parsley if you 'ike; before' folding. I-like to pour a sup of medium white sauce around iam omelet when ready 'to serve. Chicken Omelet: Before folding ymelet, cover with a thick layer of ad Las oo oo] tongues of lamb and pickled pig's knuckles and many varieties: of smoked sausages are especially liked when the thermometer soars. The use of these fuods makes for variety in menus and lighteng the work of the cook. COTTAGE CHEESE Many food by-products also have a season when they are naturally plentiful and of superior quality. During hot weather, when milk sours quickly and will become thick or clabbered within twenty-four - hours if not kept on ice, cottage cheese is at its best. The quick souring of the milk prevents the development of a bitter taste and there is a delicacy of flavor not found at other seasons of the year. Buttermilk, too, is of a finer flavor and makes an appetizing and health- ful beverage. It may be used to splendid advantage in" baking, too. The following cottage -cheese pie is seasonable and ideal for summer meals. Served with a vegetable din- ner a balanced menu is assured. COTTAGE CHEESE PIE Two cups cottage cheese (one pound), 4 eggs, 4 tablespoons butter, % cup sugar, juice and grated rind 1 lemon, 3% cup cream, 1 tablespoon cornstarch, 14 teaspoon salt, ¥% tea- spoon vanilla, 4 tablespoons graham cracker crumbs, Rol} graham crackers fine. Oil a baking pan with melted butter and sprinkle bottom and sides evenly with "crumbs. Cream butter and sugar and add each yolk separately, beating each one thoroughly into the mixture. Add lemon juice, grated rind and salt to' mixture, Put the cheese through a fine sieve and add cream and cornstarch to sifted cheese. Mix 'liced cooked chicken in a rich creamy | thoroughly and add to first mixture. ""auce. This is splendid for a party yreakfast or "brunch" so satisfac- ory for summer entertaining. Cook- :d' sweetbreads may be lor the chicken or you may use fish --tuna, crabmeat, lobster and salmon. Cheese Omelet: Sprinkle a thick 'ayer of grated cheese over the lop sefore folding and serve surrounded by a border of salted tomato slices. Chis is inviting for dinner when the fay has been hot. } If you start varying omelets -you will go on almost indefinitely because ill the vegetables may be used,| the heat and allow to cool. . Strain. mushrooms are delicious and the| Adq gingerale and pour over ice meats are savory and numerous. 'cubes. Garnish each glass with a SEASONAL FOODS The most economical way to set a are in season, The home-maker who lives in the country and has her own garden knows the reasons for each food. But she who markets in the city and has fresh vegetables before her the year vound is apt to<fauget that each vegetable and_fruit has a period of perfection and abindsnce when it is at its lowest price. The same thing is true of many meats and fish, Lamb is at its cheapest just now. It has passed the delicate expensive stage of "spring" lamb and is full- flavored and toothsome. Spring chicken also is too, has passed the first stage costliness 'and immaturity, still tender and juicy. Smoked and salted or desirable years ago during the sum- mer months than the fresh products. The cured pork products in particu- lar are seasonable and popular for summer, whereas the fresh cuts of pork are relished only during the winter months. . Dried and corned beef, ' pickled substituted especially |: good from now until September. It, of but is "cured" meats and fish were considered more Fold in whites of eggs' beaten until stiff. Pour into prepared pan and bake one hour in a slow oven (350 degrees T7.). Serve cool, at least an hour after baking. SPARKLING PUNCH 215 cups lemon juice, 2-3 cup crushed mint leaves, 2 cups sugar, 1 cup water, 8 quarts gingerale, sprigs of mint. : Method--Pour the lemon juice over the mint leaves, add sugar and water and bring to a boil. Remove from sprig of fresh mint and if desired a small section of Jlemon, EGGS AND 'GNIONS Hard-boil as many eggs as you will want. Fry some sliced onions in but- to the amount of onions, cook it a amount of milk (the proportion is a butter to one cup of milk; in this case it will do no harm if the milk has been boiled up with an onion stuck with two or three cloves), sea- son with salt, pepper and a little about 10 minutes. Into this put your hard-boiled eggs, halved, quartered or cut in slices. you are. The addition of a little cream will improve it--if this is pos- sible. Brown it, or not, as you like. SAVORY SoUPS A savory soup may be made from the broth from the boiled ham. Use all the liquor 'left from boiling the ham. Taste it and if too salty add water until the right seasoning is obtained. Add one can tomatoes, two 'raw potatoes cut into cubes, half cup ter without browning them, and when they are tender add flour according: little, then moisten with the proper' tablespoon of flour to a tablespoon of grated nutmeg and simmer gently for Let them warm through, and there on -- fis Seemingly impaled on the post of<the marker, the Leopard Moth flown by T. W. Morton swoops close around the pylon during King's Cup Race at Hatfield Airdrome, England. chopped celery, two whole cloves, one chopped onion and one cup dried beans that have been soaked over night in cold water. Simmer for about two hours or until the beans are thoroughly done and soft. A more substantial soup may be concocted from two oxtails, one large onion, four quarts water, one table- spoon beef 'drippings, one tablespoon salt, four whole cloves, one table- spoon mixed-herbs, four peppercorns. Wash and cut up oxtails, separat- ing at the joints. Cut onion fine and fry in hot drippings. When lightly browned, draw onion to one side of the pan and brown half of the oxtail. Put fried onion with tails in a soup kettle and cover with water. Tie pep- percorns and herbs in. a small cloth and add to the soup. Add salt and simmer for three hours. Skim off fat, add salt and pepper if necessary. strain and serve very hot. May be thickened with flour and butter blend- ad together if desired. LAZY DAISY PICKLES One gallon vinegar, 1 cup salt, 1 cup sugar, 12 small hot red peppers, 1 cup mustard seed, 2 gallons cu- cumbers, 1% to 2 inches long. Method: Wash cucumbers fully, pack them into clean jars. Mix salt, sugar, mustard peppers with the vinegar, fill jars to overflowing with it. Cover tightly, store in cool dry place. The pickles will be ready to eat in two weeks. care- glass and the CHOCOLATE NUT CAKE A "nutty" flavor in the cake or sandwiches served to guests, will al- ways please. Furthermore, the serv- ing. is a food aristocrat. Keep your jar of Brazil nuts well filled and either of the following may be pre- pared at short notice. ] 2/3 cup butter or butter substitute cups sugar eggs cup mashed potatoes squaves chocolate cups flour : 31% teaspoons baking powder 1 teaspoon cinnamon 14 teaspoon mace 1¢ teaspoon grated nutmeg ~Y4 teaspoon ground cloves 1 cup chopped Brazil nuts 14 cup milk" Cream the butter or butter DD DN ea DN sub- stitute and one cup of sugar. In an- other bowl, beat the egg-yolks with the remaining cup of sugar. Combine the two mixtures. Have ready the hot mashed potatoes, which should be| land of Egypt." without lumps, add to them the melt- ed chocolate and combine with the first mixture. Mix and sift the dry ingredients and add the nut meats. Add to the cake mixture, alternating with the milk. Fold in the stiffly beat- en whites, Bake in a loaf pan in a moderate oven. When cool, cover with marshmallow frosting or boiled frost- ing. This is a large moist cake, which will keep well, WHIPPED-CREAM SANDWICHES 2 cup cream Powdered sugar 14 cup chopped Brazil nuts Vanilla Whip cream very stiff. Add sugar to make it quite sweet, few drops of vanilla, and chopped nuts. Spread be- tween very thin slices of buttered bread, and serve at once. Whipped cream mixed with pounded nut meats, spread on buttered bread with candied fruits added, is delicious. A DELICIOUS SALAD For a colorful and tonic-like* salad try a carrot and cabbage %oimpihation | in gelatin, Here's the way td make it. Dissolve one package of lemon flavored gelatin in one pint of warm water. Add two tablespoons of vinegar and one teaspoon of salt and set it in the ice box, When the mix- ture is slightly thickened, fold in one cup of raw grated carrots and one cup of finely shredded cabbage. When it is firm, unmold on a platter covered with crisp lettuce and garnish with mayonnaise. This recipe serves six persons. Significant? Occasionally a merchant is heard to say, "my windows are my advertise. ment." Judging by the business done, some doubtless are. Over In Cold- water, accepting the challenge of the News, a local merchant decided. to experiment along this line, He placed a number of articles in the window and among others placed one item and marked it at one-fifth its regular re- tail price, And so far he has not re- ceived one inquiry concerning this particular item, Rather significant is it not?--North Hastings Review. The Sunday School Lesson Lesson X.-- September 2. Micah Champions the Oppressed.--Micah, Chapters 2--4 and 6:1---7:6. Gold: en Text.--He hath showed thee, O man, what is good; and what doth the Lord require of thee, but to do justly, and to love kindness, and to walk humbly with thy God?-- Micah 6:8, THE LESSON IN ITS SETTING Time.--B.C, 740. Place.--Micah was a native of Moresheth-gath, in Judah, not far from Gath. "Hear ye now what Jehovah saith." Very awakening and magni ficent is that dramatic passage, with its rapid succession of addresses, cal culated to excite the carnestness ot the prophet, and to expose the stupid ity of the people. "Arise, contend thou before the mountains, and let the hills hear thy voice." The third portion of -Micah's prophecy opens with a solemn appeal to nature to hear the Lord pleading with his peco- ile, : "Hear, O ye mountains, Jehovah's controversy, and ye enduring founda: tions of the earth." The mountains have lasted through all the genera- tions of God's people, "For Jehggah hath a controversy with his people, and he will contend with Israel." The char, (the controversy) which Jo- hovah brings against his people is that in spite of God's goodness, they have forsaken him, and have repaid him only evil. It is the Lord's strong plea which we hear in the verses fol lowing. "O my people, what have 1 done unto thee?" The Lord asks what harm he has done to Israel, that his people should repay him with such wickedness, "And wherein have | wearied thee?' So far from weary- ing Israel, God's kindness has been such. "Testify against me." Jehovah calls upon Israel to to defend her- self by justifying her implied charges against him. "For I brought thee up out ot the This great deliver- ance of Israel from bondage: in Egypt was God's chief blessing con- ferred upon his people. "And re- deemed thee out of the house of bond- age." Redemption is the greatest of the Bible words. "And I sent before thee Moses, Aaron, and Miriam." Moses, the great cemancipator and lawmaker; Aaron, the first high priest; Miriam, who sang the song of triumph at the passage through the Red Sea. . "0 my people, remember now what Balak king of Moab devised, and what Balaam the son of Beor answered him." The striking narrative respect ing Balak and Balaam may be scen in Num. 22-24, "Remember from Shittim unto Gilgal, that ye may know the righteous acts of Jehovah, Shittim was the last station before the entry into Canaan (Hos. 9:10; Joel 3:18), and Gilgal was rolled away. } "Wherewith shall | come belore Jehovah, and bow myself before the high God?" This question involves an understanding of the nature of true worship, It implies that such SEAV &sneists of bringing some: thing to God, making some sacrifice to God. "Shall I come before him with burnt-offerings." With bulls to be wholly consumed on the great al- tar in the court before the sanctuary. "With calves a year old?" Lev. 9:3 prescribes tha! the calves and !ambs offered as burnt-offerings should be « year old and without blemish. "Will Jehovah be pleased with thousands of rams?" The ram was a common sacrificial animal; but does God require of us that we greatly exceed the common number? "Or with ten thousands of rivers of oil?" 0il was used with the meat offerings, "I but not in such enormous quantities as Micah suggests. "Shall 1 give my first-born for my transgression, the fruit of my body for the skin of my soul?" The reference is to human sacrifices, such as that of Manassch, who offered up one of his sons (2 Kings 21:2 ff.), and many followed his hideous example, "He hath showed thee, O man, what is good." How has God made this revelation of goodness to us? By Moses and the Law in the Old Testa ment, by Christ and his teachings in eer Jehovah require of thee," These are | 14 strict requirements that follow, the F abric Contrasts very minimum-of- what. God. definite-{ ly demands from us. "And to love: kindness." The second great feature of religion, as defined by the pre- phet Micah, is to "love kindness"; | not merely to show it occasionally or impulsively, but to love it. "And to walk humbly with thy God?" Walk: ing with God there must be commun- ion, based on love, and resulting in imitation. And that communion must ' be constant, and run through all the life, like a golden thread through some web, i "The voice of Jehovah crieth unto" the city." The city is Jerusalem, "And the man of wisdom will see thy name." © The word translated "'wis-| dom" here is a rare word, of very comprehensive meaning; and some ancient versions give the sentence, | The man of wisdom will fear thy name. "Hear ye the rod, and 'who hath appointed it." It is the Assyrian invasion which is referred to; com- pare Isa. 10:5, 2.4. "And there yet treasures of wick: edness in the house fo the wicked." Are the palaces of wicked still glit- tering with golden treasures obtain-' ed by their iniquity? 'And a scant measure that is abominable?" Tha ephah- was a common measure of about three pecks, and to use too small a measure would be an easy way of cheating others and re] ing one's self. "Shall T be pure with wicked bal- ances, and with a bag of nt weights?" The obvious answer is | No! no matter how scrupulous you may be in the outward observance of religous rites, "For the rich men thereof (that is, of the city) are full of violence, and the inhabitants thereof have spoken Jies, and their tongue is deceitful in their mouth." These statements show that the prophet involved in a com- mon condemnation the rich oppress: ors and the poor oppressed ones, since all the inhabitants were alike tainted with falsehood. i The Forward-Tilted Influence in Hats For Autumn Wear Tricornes to be Highlight in' ..Realm of Millinery -- Trimming Highly Important The great changes in line and the] many flattering variations in which fall millinery is interpreted will have | the effect of making women "hat-en- thusiastic." The new development is in basic lines, new details and the clever way in which new are employed, to form part of the hat, tmmingg a structural As an instance of this blending of trimming there is the forward-tilted movement in toques and small-brim.! med hats, which raises the crown to- ward the back. The trimming is plac. ed across the centre of the crown, instead of directly at the back, which enhances the impression of sharply | rising height and gt (he same time gives a very youthful line, hest visu.' alized perhaps by explaining that it is (he effect so often seen in brides.' maid's hats. Of course, in autumn hats, this impressfon is achieved by | discreet color effects and hy such rich conventional "media as hatter's plush, silky felt, velour and panne. Trim- mings may be of ribbons, of such feathers as either curled or glycer- ined ostrich, coq or simulated aig-! vette, but in every model, it is the method of using the trimming which is most important, . Veils are strong- ly sponsored, with wide mesh, staroh- ed and dot types all important, For specific lines the variety is so great that it is impossible to term any one type outstanding, but the forward tilted line Is very promin- ent, tricornes have their customary different-looking versions than any we have had previously. Manipulated brims, also giving the impression ot height toward the back, are likewise an important trend. the New Testament, "And what doth MUTT AND JEFF-- WITH SILVER ~ AND, T DON'T Mean DIMES CROSS 'MY PALM (YoUBe A EARS You'Re. UNDER By BUD FISHER WAS TELLING KD, THIS IS THE LONG, LONG JOURNEY I they'll go. "In the New Mode For Fall, Winter Capes, Fringe and Novelty Matenals for Evening-- Berry Shades Popular The variety that is expressed in a great many of the autumn fashions fs applied both to fabrics and types, This group, designed for womeén with mature as well as youthful figures, gives representation to daytime, after. noon, dinner and evening - costumes, the daytime dresses often having a tailored spectator sports air, especial. ly those done in lightweight woollens, FABRIC CONTRAS§TS A great deal of the style interest in daytime and dinner dresses is concerned with sleeve and yoke treat. ments, with many instances of con- trasts in fabrics. Crepe dresses in- troduce sheer sections in sleeves that are often wida at the arms and parts of bodices are also in the sheer me- dinm, with a formal note expressed in embroideries-- Beads, braid, hand. crocheted sections, fagotings and »° pliques, Novelty metals are also sponsoted as media for sleeves and sleeve sec. tions aand parts of bodices of crepe dresses. - Sometimes. too, dull crepes are trimmed with satin, introduced in her. ringbone-shaped sections in over-lap- pine order on sleeves and in panels on bodices. The alliance of sheer wool and satin Is an approved one, the shiny fabric used in sections where an effect of width is pleasant, the dull fabric pro- viding a slender outline, Iixamples of this sort are indicated in bodices | where the satin cleverly gives an ef. fect of width at the shoulders Davtime dresses include wrapped skirts, with buttoned details, the but- tons also important as trimmings for aleeves. Oblique bodice closings, often nigh. are other features, aud there are interesting looped ideas and bhol- ero suggestions that claim attentior for bodices, . While there is much attention shown the bodice that is easily blous. ed over a sft girdle, especially in afternoon and dinner dresses, the mol. ded silhouette is also a highlight, in- dicated in evening gowus that have an important look, and done in fab. rics of this silhonette--transparent velvet, bagheera, matelasse crepes, and velours faconne, for instance. Toronto Health Authorities Don't Bother Pigeons "It's Up to the Tenant or House-owner"', They Say, If Birds Nest in Attic If the Toronto housewife happens to be worried by pigeons nesting near her attic windows, there is not much she can do about it, The health au- thorities do not take cognizance of her troubles any more than they do when rats, stray cats or squirrels Xré mentioned. "It is up to the tenant or house. owner." they say. "There is no bylaw covering this matter--you are nol supposed to shoot or poison them, but perhaps 'you could net them with a long pole, or put netting over their perch, Yes, it may drive them to your neighbor's house, as you say. and she may not like it, but in the end We don't get many com- plaints." The Humane Society, appealed to, suggests individuals trained to do trapping after their day's work: these seem difficult to find; they are always busy And so the pigeons remain. On: distracted woman directed the force of her hose against them, but they liked this procedure very much and flew down asking for more. So the alderman who may he ca- joled into introducing a hyv-law re "pigeons: nuisance seems the only golution, and unless the Council has faced personally the situation it is feared there will be only a languid interest. A properly deteriorates when pigeons choose it for their ab. nde; they wake people at unearthly hours; they make alleyways very dis- agreeable, There is still one way of getting rid of pigeons, however, 'Soak corn in alcohol," says a woodsman. "Then watch the pigeons as they got dopey and fall. Meat Exports The export of bacon and hams in June amounted to 119,203 cwt, of the value of $1,851,813, of which 118,705 cwt, at $1,836,400 went to the United Kingdom. This was a considerable decrease from May when the export was 139,664 cwt. at $2,126,371, but a large increases over June last year when the total was 87,623 cwt. at $988,706, The total export of meats {n June was of the value of $2,052,634, com. pared with $2,611,872 in May and $1, 147,855 fn June, 1933, There sre ro. ductions in fresh beef, pick: veal, pickled pork and fresh pork as com. pared with a year ago, but large in creased in mutton and lamb, cannpd meats, dry salted pork, poultry and soups, : -- Re oe Sen YT NRA -- NS -- a a a. = wl a oe TE et