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4 SEE LS Bd cn on on oe 0 Ea ae a a oo ho og "> * SOAKING HAM . Before the days of scientific re- frigeration ham and cured meats of various sorts were the principal summer meats, Now although fresh meats are available in abundance, ham still finds special favor during hot weather. If you are going to bake a ham or several pounds of bacon always let it stand in cold water for at least eight hours, depending of course on the size of the cut. Both the flavor and texture of the meat are greatly improved by the soaking. Cook In Low Temperature Another point to keep in mind is the necessity of slow cooking. The curing process dries and hardens the fibers of the meat, so, in order to prevent brittleness long, slow cook- ing is imperative. Whether the cook- ing process be boiling, broiling = or baking, low temperature must be maintained. Something tart seems essential as an accompaniment to salted meats, but try to avoid the monotony of al- ways serving the same thing, If you are in a rut and continuously serve pineapple slices with your ham, the following list may help you to con- coct some original mixtures or com- binations: Slices of orange--rind and all--browned in ham fat, grilled ap- ple slices, glaced baked apples, chil- led spiced apple sauce, broiled ban- anas, glaced apriocots, spiced peaches, ices and sherbets of pine- apple, orange, lime or lemon. Raisin sauce always is liked, but orange sauce, tomato sauce, frozen horse- radish sauce and frozen mustard sauce are simple and delicious for summer meals. . horseradish and mustard is splendid, too. PRL The next time you must resort to cold boiled ham as an emergency try ham rolls. They take only a few min. utes to prepare and are quite un- usual. : Ham -Rolls Four slices cold boiled ham, 1 cup stale bread crumbs, 1 tablespoon melted apple or currant jelly, 5 tablespoons milk, 4 teaspoons prepar ed mustard, paprika. Combine bread crumb=, milk, jelly, mustard and paprika. Spread a thin layer on each slice of ham. Roll and fasten with wooden toothpicks. Place in a shallow baking dish and bake in a moderate oven for 20 min- utes. Baste two or three times dur- ing the baking with fruit juice or vinegar from sweet pickles. Serve with grilled apple slices or a spiced fruit pickle. SWEET HERBS Spare a corner of your border. for a few of the perennial old-time sweet herbs that were always to be' found in your grandmother's garden and you'll rejoice the palates of your household.' Some herbs are perennial when once established, will year after year. These" thyme, sage, sweet majoram lavender, ° Many may be dried and stored for winter use. Some may be used fresh, just as they come from: the garden, thyme, sage and savory are used only after being dried. Chives, par- sley, dill, chervil and mint are good fresh as well as dried. ; } The secret of fine cooking'lies in the seasoning and no French house- wife ever makes a soup without a fagot of herbs or kitchen bouquet. This kitchen bouquet usually con- tains bay-leaf, parsley, pepper-pod, carrot, celery and ihives. Soups and stews seasoned with these herbs have a savoriness impossible to gain any other way. Sage, thyme, savory and mar- and, came include and The combination of Borage, burnet, sweet basil, joram are used in stuffings for poultry and meats. Dill, caraway, fennel, mustard, burnet, horse-radish and mint are for sauces, Herb Vinegars Herb vinegars are specially good in salad dressings. Basil, tarragon, garlic. and parsley vinegars are easily made at home, Most fancy grocers also keep these vinegars on their shelves. Often it is the vine- gar that is the source of the indes- cribably agreeable taste found in French dressing served in fine hotels and restaurants, Tarragon vinegar should be made in. August when the leaves are at their best, although the dried leaves may always be used. Four cups of hot vinegar are poured over one cup of fresh leaves and allowed to stana three weeks, stirring each day. The vinegar is then strained and bottled ready for use. Basil vinegar is made by steeping the leaves in vinegar. For two weeks the vinegar is heated each day and poured over the leaves. The in- fusion is strained and more basil added until the desired strength is obtained. Garlic vinegar is unusually good with summer vegetables salads. Head lettuce, sliced tomatoes, cucumbers, new cabbage--in fact any vegetable served with French dressing made with garlic vinegar gains a distinc- tive flavor. : Garlic Vinegar Six cloves garlic, 2 leaves basil, % nutmeg, 3 lemons, 314 cups vinegar. Grate nutmeg, squeeze juice from lemons, heat vinegar to the boiling point. Combine .all ingredients and bring again to the boiling point. Bottle and let stand three weeks. Strain, bottle and seal. BAKE VEGETABLES Experiments have shown that the method of cooking, the manner of cutting, and the extent of surface exposed during cooking have : much to do with the loss of flavor, minerals and food value of vegetables, The mineral loss of vegetables classed as roots and tubers is less 'than for those known as stalks ant leaves. Cabbage, celery, beet greens and onions lose most minerals dur- ing cooking. Spinach loses none of its calclam but much of its iron un- less properly cooked. Practically all minerals lost from vegetables remain in the water in which they are iook- ed. That is why it is so important lo utilize the water, AIR DESTROYS VITAMINS The destruction of vitamins is caused more generally by exposure to air than by heating, but not all vitamins are susceptible to these factors. A plant source of vitamin A is less liable to injury by exposure to air than an animal source; in fact, most foods suffer little loss of vitamin A when properly cooked. Vitamin B remains unchanged by heat as long as the natural acidity of a food is maintained. As the acid is neurtralitzed, this vitamin is rapidly destroyed and its destruction becomes complete in a strong al- kaline 'solution within an hour. Expose to air and the duration of the heating period have marked ef- fect on the destruction of vitamin C. Heat alone, even at a high tem- perature, causes only a small loss of vitamin C in foods. Prolonged cook- ing is the cause of unnecessary loss of all three vitamins. So far as is known, vitamins D and E are 'not likely to be affected by ordinary cooking methods. Baking is recognized as the best way to preserve all minerals. Next comes steaming or pressure-cooking. The method which taxes the skill of the cook is that of cooking in as New study of Lady Floud and her son Bernard Floud. They are the wife and son of Sir Francis Floud, Secretary of the Ministry of Labour and Fisheries, and the Chairman of the Board of Customs anu Iixcise, of England, who has been appointed High Commissioner in Canada for His Majesty's Government, in succession to Sir William Clark. small an amount of water as pos- sible until the vegetable is tender, then letting the water cook away. This method closely resembles steam- ing, because most of the extracted nutriments cling to the vegetable. TOMATO RECIPES For scalloped tomatoes you need four ripe tomatoes, 4 green peppers, 1 package cream cheese, 1 cup cracker crumbs, 4 teaspoon salt, 2 teaspoons sugar, 1- teaspoon white pepper, 1 tablespoon butter, 1-3 cup milk. Scald and peel tomatoes. Cut in slices about 14 inch thick. Wash peppers. Remove seeds and white pith and cut in crosswise slices about 1-8 inch thick. Put a layer of to- matoes in a buttered baking dish and cover with a layer of pepper siices. Sprinkle with salt, pepper, sugar and crumbled cheese. Cover with crack- er crumbs. Repeat, layer for layer, until all is used, making the top layer of cracker crumbs, Dot with bits of butter and pour milk - over the whole. Bake thirty-five minutes in a moderate oven. Serve from baking dish. Tomatoes and Mushrooms Then there are tomatoes and mush- rooms on toast! Four * large tomatoes, 2 sweet green pepper, 4 small onions, 1% pound mushrooms, 2 tablespoons butter, 1 teaspoon salt, 1 teaspoon sugar, 1-8 teaspoon pepper, 4 squares hot buttered toast. Scald, peel and chop tomatoes. Wash pepper and remove seeds and white pith. Cut flesh in thin strips. Peel and slice onions. Com- bine peppers and onions and cook in butter over a slow fire for ten minutes. Add mushrooms which have been peeled and sliced quite thin. Cook five minutes longer and add tomatoes. Cook fifteen min- utes, until all are tender. Serve on hot buttred toast. The combinations and possibilities for stuffed tomatoes are endless. Add meat for savoriness with bread crumbs, rice or macaroni, Beef, ham, veal, lamb or chicken may be utiliz- ed for this purpose. Other vegetables such as corn and sweet peppers and green beans and lima beans may be used singly or in combination. So may nuts and cheese. R Broiled Tomatoes "Wipe and cut in halves crosswise, cut off a thin slice from rounding part of each half. Sprinkle with salt and pepper, dip in crumbs, egg and crumbs again, place in a well but- tered broiler and broil 6 to 8 min- utes, Tomatoes A La Creme Wipe peel and slice 4 or 6 large tomatoes. Sprinkle with salt and pepper, dredge with flour and saute in butter. Place on a hot platter and pour over 1% cups white sauce, Devilled Tomatoes Three tomatoes, salt. and pepper, flour, butter for sauteing, 1 teaspoon mustard, 14 teaspoon salt, few grains cayenne, yolk of 1 hard-boiled egg, 1 egg, 2 tablespoons vinegar, 4 table. spoons butter, 2 'teaspoons powdered sugar. Wipe, peel and cut tomatoes in slices. Sprinkle with salt and pep- per, dredge with flour and saute in bueter, Place on hot platter and pour over dressing made by cieam- ing butter, adding dry - ingredients, yolk of eggs rubbed to paste, egg beaten slightly and vinegar, then' cooking over hot water, stirring con- stantly until it thickens. Baked Tomatoes " Wipe six small tomatoes and make two one-inch gashes on blossom ond of each, having gashes cross each other at right angles. Place in pan and bake until thoroughly heated. Serve with sauce for devilled toma- toes, adding, just before serving, 1 tablespoon heavy cream. Stuffed Tomatoes Prepare six medium-sized toma- toes. Take, out seeds and pulp sprinkle inside of tomatoes = with salt, invert and let stand half an hour. Cook 5 minutes 2 'tablespoons butter with % tablespoon finely chop- ped onion. Add % cup finely chopped cold cooked chicken or veal, 3% cup stale soft bread crumbs, tomato pulp Lo. 1 it MUTT AND JEFF-- T_T he rs as of and salt and pepper to taste. Cook 5 minutes, then add one egg slightly beaten, cook 1 minute and refill to- matoes with mixture. Place in but- tered pan, sprinkle with buttered cracker crumbs and bake 20 minutes in a hot oven. Tomato Canapes Three ounces cream cheese, 2 table- spoons Roquefort cheese, 2 fable- spoons heavy cream, i teaspoon salt, shake of cayenne, 2 medium- sized tomates, toast, mayonnaise, Mix the two cheese together with cream and seasoning, until smooth, Cut rounds of toast the same size as tomato slices. Spread with cheese mixture, cover with slice of tomato and garnish with mayonnaise and parsley. Tomato Custards Four cups fresh tomatoes chopped, 1 sliced onion, 1 bayleaf, 1 sprig parsley, 1 teaspoon salt, '; teaspoon pepper, 3 eggs. Boil all ingredients together ex. cpt eggs for 20 minutes. Put through coarse sieve, Add water if neces- sary to make 2 cups puree, Add beaten eggs, pour into greased cugs- tard cups standing in shallow pan of water. Bake till firm, about 20 min- utes in moderate oven. Turn out and serve with cream sauce to which peas or cheese has been added. Fried Tomatoes Dip thick slices of tomato in flour and fry in bacon fat. These fried tomatoes provide a nice luncheon or supper dish if served with bacon. Fried tomatoes with eggs is also a popular dish about this time of year. The possibilities of tomatoes hot or cold on your menus are legion. The Sunday School Lesson "Hezekiah Leads His People Back to God--2, Chronicles, Chapter 30 GOLDEN TEXT -- "God is gracious and merciful." TIME--Hezekiah was born, B.C. T47 became king, B.C, 723, held his great passover, B.C, 722, PLACE--Perusalg m "And Hezekiah sent to all Israel and Judah," The good king was not con- tent with the reestablishment of wor- ship in Jerusalem alone, but longed to restore the pure worship of Jehovah on a national scale, "And wrote let. ters also to Ilphriam and Manasseh." These tribes are specially mentioned, not--onty--as being_nearest to Judali, but as being the leading tribes of Israel, "That they should come to the house of Jehovah at Jerusalem," The ancient sanctuary established by the Lord, to replace which in the North- ern Kingdom Jeroboam had set up ri- val sanctuaries at Bethel in the south and Dan in the north, where Jehovah was worshipped with the idolatrous symbol of bulls, "To keép-the pass. over unto Jehovah" The passovor was the chief religious feast of the Jews, commemorating the great del- iverance of the people of God from the tenth plague in Egypt, "The God of Israel." Hezekiah did not say, 'the God of Judah," but used 'Israel,' the name of the Northern Kingdom, whioh was also God-given name of Jacob, and thus of all the Israelites, descended from him, "For the king had taken counsel, and his princes." Hezekiah was no ar- bitrary ruler. He did not foolishly think that all wisdom resided in him- self, "And all the assembly in Jeru- salem," Hezekiah would have a true democracy. "To keep lhe passover in the second month" The second month of the Jewish year, the month Ziv or lyar, corresponding roughly to our May, "For they could not keep it at that time." At the time when Hezekiah re- opened the renovated temple, "Be- cause the priests had not sanctified themselves in sufficient number," A large number of priests would be re- quired for the sacrifice of so many animals as would be offered up, and those priests must undergo a course of ceremonial purification to meet the requirements of the law. "Nelther had the people gathered themselves together to Jerusalem," They had not assembled from the villages of Judah, to say. nothing of the towns from one end of Palestine to the other, "And the thing was right In the eyes of the king and of all the assem. bly." They all agreed to keep the ad passover once more, to hold it in the second month, and to invite the nor. thern tribes to the feast, -- "So they established a decree to make proclamation throughout all Is. rael, from Beer-sheba even to Dan." Beer-sheba was a town in the extreme south of Palestine and Dan a town in the extreme north, so that the phrase included the entire nation, "That they should come to keep the passover unto Jehovah, the God of Israel," He- zekialh's reform had its political and social aspects, but he made it essen- tially and fundamentally religious. "At Jerusalem," The religious centre of the nation, consecrated by centur- ies of worship and hallowed by the very presence of Jehovah in the Most | Holy Place, "For they had not kept it in great numbers (margin, 'for a long time') in such sort as it fs writ-! ten." Pid families here and there | had been observing the sacred feast according to God's explicit directions, but no observance on a national scale lad been attempted for many-decades, "So the posts went with the letters from the king and his princes through- out all Israel and Judah," Swift and tireless runners sped along the path- ways of Palestine, up hill and down dale. "And according to the commmand- ment of the king, saying, Ye children of Israel, turn again unto Jehovah" Turn away from your idols and yield once more to God, "The God of "Ab- raham, Issac and Israel," That is of Jacob, the God who had led their fa.! thers to that goodly land and had, made them a great nation. "That he may return to the remnant that are escaped of you out of the hand of the kings of Assyria," God is eager to meet his repentant children, Like the father of the prodigal who ran out to meet him and would not allow him to finish his prepared speech of con. fession, is our God hastens toward any sinner who turns back toward home, "And be not ve like your fathers, and like your brethren, who trespass. ed against Jehoval, the God ol their fathers." A strange and significant' snatch of corroborating history is to! be found in 1, Chron, 5 : 23-26. "So that he gave them up to desolation, as ve see." The margin reads, 'So that he gave them up to be an as- tonishment. Their pitiful fate amaz- ed all the nations round. | "Now be yet not stiffnecked, as your fathers weve." Beginning with the day! of Jeroboam and Rehoboam, the Is. raelites had been stiffnecked in their " ye return unto him," Strong sunny, determined opposition to the will of} unto Je-' God. "But yield yourselves hoval." To vield ourselves® to the Lord, is to make ourselves over to him giving him the entire possession and control of our whole being, "And enter into his sanctuary which he hath sane- tified for ever" Hezekiah refers to the central building of Solomon's temple, the Holy PTace and the Most Holy Place, "And serve Jehovah your, God, By worshipping him and bring- ing him offerings. "That his fierce an-| gef may turn away from you." 'The message is oan but it is also a warning. invitation, "I"or if ye turn again unto Jehovah, your brethren and your children shall find compassion before them that led them captive" Terrible indeed was the lot of the exiles in Assyria, They lost all their goods. They were de- prived of all of their comforts, "And shall come again into this land." That | was the one great longing of the ex-|gelf down," but it is simpler, as it is iles, expressed most sorrowfully. in such psalms as Ps. 137: "By the rivers of Babylon, There we sat down, yea, we wept, When we remembered Zion." "For Jehovah your God is gracious and merciful, No one could have said that the Jews deserved to be brought! back to their own land, but God's | mercy -are exceeded their deserving. "And will not turn away his face, it confidence in God shines from the whole message and reaches its climax in the closing assurance that he Is merciful and gracious, "And there assembled at Jerusalem much people to keep the feast of un- leavened bread in the second month." So calted because in memory of the hasty leaving of Egypt, only unleav- ened bread was used. "A very great assembly." The closing verses of this chapter carry swift and exultant joy, one particular tumbling after another as it the happy chronicler could not race hls pen fast enough, | - ee pw By BUD FISHER MUTT BATTING FOR THE GREAT BABE RUTH- STRIKE ONE. Il; iy 4 ' fetes vy ge by Dt a L931, ¢ . 3 Rover! Vow dak TUH- Lr NA - 4 BS &d) NY Ti ads NW Oke [MUTT STILL BATTING | fOR RUTH - STRIKE MOTT STICC BATTING Folk 1 THC BABE ~ STRIKE THREE well, BABE, YOU STRUCK ouT \ instead--of "It's me. from. this direction, just as we learn Milady Will Be Armored Like a Medieval Knight Metal Among Newest Fabrics for Autumn Wear and It Doesn't Wear Out Chicago,--Armored like a medieval knight, or a well-protected bank truck the lady of fashion will sail forth to the social fray this autumn, If you see an apparition on the boulevard, daintily arrayed. in an alu- minum cape or a cromium 'cowl, re- plete with stream-lining, don't give her a wide berth, She isn't one of those newfangled autos; she's just a modern miss dressed in the height ot chic. Style artists, gathered here for a pre-viaw of fall fashions, revealed metal as one of the newest fabrics for autumn wear. Its use, they ad- mitted, is limited as yet, While aluminum capes may break they never wear out; for cleaning, just a quick swipe with the polish, and they are glittering as new, and best of all they are light and so f{lex- ible they may be rolled up into mi- lady's purse. As for accessories, at least one item is certain to attract attention of strol- ling policemen, * That figure coming down the street with the glittering belt, Don't shoot --it's just a fashionable girl clad in a new cartridge belt made of brass. aluminum or gold, "Between You and Me" The debate over "I" and "me" goes on unendingly, but there is one thing that we ought to stop. It is the phrase, "between you and L" If the people who use it would reverse the pronouns and say "between I and vou," they might learn to use Ihe correct form, but every day we hea) from the most unexpected sourcds the heart-rending "between you and 1. The corvect form. of course, iz "hetween you and me." Then there is the precisian who insists that we should say "It is I," "He is right, but he is fearfully stilted, and there is a general feeling, even among the most authoritative 'grammarians, that "It's me" is allowable. The French say "C'est moi," and no doubt we have dirived our colloquial phrase ed to drop our h's as they do. The argument for "1. is me" is that it is an idiom, and idioms are in- dependent of rules. One very bad ervor iz to be seen every day in one newspaper or an- other, the substitution of laid for lain. In Ontario many speakers ap- pear to be unaware that there is such a. word as lain. Laid is also A used for lay, and people say "I laid down," when they mean "Il lay 37 down." If one says, "I laid down," $i the inclination is to ask what did he 37 lay down. If he wishes to use the Lh word laid, he should say "I laid my- od correct, to say "I lay down." Neg American newspapers are having A an immense influence on the Can- rn dian use of English. They have cut IER off the possessive case in words end- ing with s. Instead of saying JSJames's coat," they say 'James' coat," probably not being aware that the old custom was to say, "James, his coat," which is contracted into "James's coal." There are exceptions to almost every ruie in Lnglish grammar, and the only standard is the best usage. There used to be an infallible stan- dard in the English stage with its HA faultless accent and perfect gram- Ld y mar. But the stage is not what it bags used to be, and has been ousted by 5H : the moving picture and the "talkies." with their. "unspeakable" accents. The radio has also done much to change the current of speech and may do more, so that it is not without rea- son that attempts are being made to PAT get the announcers to speak correctly. . A : i": Coe Py Steam Airplanes NE ¥) Impressed by the success of the Bessler brothers of California in suc- cesfully driving an airplane by steam, The Manchester Guardian wonders if by some odd trick of fate steam power, after having been "slowly edged off the land and water highways of the ecarth, should find a new home in the air)" There are reasons for such- optimism. In South Dakota two army officers will soon Itt vise, in the largest baloon ever built, Ne into the stratosphere, there to make POA observations which will add to our knowledge not only of the cosmic rays but of the air itself.- In that cloudless region of thin air and light winds, where one day is like another and where the word "weather" is I meaningless, the more imaginative 0 acronautic engineers see hermetically Ea sealed planes winging their way bes SS tween Europe and America at speedy of 500 miles an hour, To them break. fast in New York, dinner in London WARS is no wild dream.,--New York Times. >