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)â- â€¢ 1 r; /• . * i V <i « i •/ ^' •* I : J; .., A- â- â™¦ ', 1 »' * T » » ^ T % < .4 > T » i .« ^ 1' ^ It .f •« * V * it. « r *) i * « » â- Â» •1 % > '/ t â-  » * . t -* ' % '♦ â- â- ! i • 'r f .V f^ ^^ 1^ ^ X h i'l kr f ^ •^ V J^ ,-k> -i *J >^ } ««*t««««««»«t««t««»«»»»t««,,,,,,. Woman's World By Mair M. Morgan ^ Tested Favorite Recipe JThis la an attractive one-piece cake dessert). Four eggs. 1 cup sugar, 4 table- Bpooiis sifted flour, 4 tablespoons sift- ed cheese, ^ teaspoon cream ot tar- tar, 1-8, teaspoon soda, % teaspoon tail, 20 niarshmallons. Boat eggs until very light, add sugar elowljr while beating. Fold in flour, cocoa, ci'.eam of tartar and salt which have been sifted together. Spread mixture on rectangular cake pan lined with wa.x paper, and bake about ten minutes in moderately slow oven (300 deg. .Pahr.) Turn onto cloth dipped In cold water wrung out well.. Re- move paper and immodiately spread with Marshmallow filling and roll up like Jelly roll. Top with chocolate fro.'5iing and decorate with little flow- ers made of slivers of marshmallow, â- with cherry centre. Marshmallow Fillings Melt marshniallows in top of double boiler. Boil 1 cup sugar and ^^ cup water until It forms soft ball when tried in cold water (240 deg. Fahr.) .Pour this syrup over 1 stiffly beaten egg white, beating constantly. Add melted marsihmallows and Vz teaspoon vanilla extratrt. Beat until cool enough to spread. Delicious Stew Many hostesses feel that they must apologize when serving stew. Strange â€" when you Hnow how many mon or- der stew in restaurants. It is true, unfortunately, that many women do not know how to make a good stew. Here are some lirst-rate tips: The fi;st principle in stew-making Is to sear the meat. This may be done ty pouring water over it, or by brown- ing it in a hot frying pan. The pur- po-io of -his preliminary searing is to seal ttte juices in the meat Ebres. The Beariiig coagulates or hardens the sol- uble protein, which then retains the juices by locking them up in fibrous pockets! The second principle in Itew-making is long, slow cooking, be- low the boiling point. Hard, fast cooking at boiling temperature ruins the meat, makes it stringy, tough and unappetizing! The third principle is corret. and varied seasoning by means of herbs, spices and methods of pre- paration. Inexpensive Cuts The shoulder or chuck, the shank, the shortribs and the round make good beef stew meats. Out of these cuts are made brown beef stew, Span- ish stew, Hungarian beef stew and a.11 of the various Swiss s.eak combina- tions, as well as chop suey. The breast, or shoulder, or neck - lamb properly cut, makes delicious Itews. The same cuts are used for Teal stew. From pork shoulder or trimmings is made the usual chop suey, the pre- ferred type being the pork chop suey. Veal Stew Two lbs. veal breast or shoulder, 8 medium sized potatoes, sliced or cubed, 3 medium sized onions sliced or whole, 2 cups chopped or sliced car- wots, 1 tablespoons flour. Cut the fat from the meat Into cubes, place iu the stewing kettle and heat i Cut the meat in small por- tions and brown It in the hot tat, sear- lug well on all sides, taking about 10 minutes for the process. Add enough hot water to just cover the meat. Cook at simmering temperaturt- one- half hour. Thon add the cai-iots and onions, and enough hot water to cover them IS It has previously cooked a«ay. Cook until meat is almost tender, at sim- mering point, theu 'lalf hour before iuUy done add the potatoes. Make a paste of the flour aud au e^iual amount of cold water, then thin to the pouring consioleticy and add to thb stew. Cook Ave minutes to thick- en, then season with salt and pepper aud at the last minute before serving add two tablespoons linely minced fresh parsley. Brown Beef Stew liue, a lbs. stew ing portions; 1 hole cloves; 1 t!«hte::)oo]T^^M|^^Brer or drippings and lemon juice; 1 teaspoon celery salt and miucej parsley. Fry ttSe onion and meat in the but- ter v'ltil Beared well, place iu kettle with other ingredients, except parsley, barely cover with hot water, simmer till meat is tender. When done, thii i; en the liquid with a flour-and-w:i paste, cooking 5 minutes afierw.i: till thickened, then add the choppi' parsley and serve. It takes about " hours to make this stew. Two table- spoons of flour is the usual allowance for thickening each pint or two cups of liquid. Irish Stew Three lbs. breast or shoulder of lamb, cut in small pieces; Ms cup car- rots, diced or sliced; % cup turnips, diced; 1 onion, chopped or sliced; 4 cups potatoes, cut in thin slices and parboiled 5 minutes; cup flour diluted with cold water to a paste. Cut the lamb into serving portions, place in stewing kettle and cover with boiling water. Cook slowly, simmer- ing, abaut 2 hours, or until tender. At the end of the first hour, add the car- rots and turnips and onion; 15 min- utes before serving add the thiuly sliced potatoes. When done, thicken the gravy with the flour and water paste. Season with salt aud pepper and serve with tiny dumplings if de- sired. Hungarian Beef Stew Two lbs. lean beef, cut iu small pieces, and sprinkled with salt, pepper aud vinegar. Let stand 2 hours. One onion chopped fine; 1 pinch caraway seed, sweet majoram and paprika. Fry the onion and the meat in but- ter until seared. Add the seasonings, cook slowly till tender without any water added. Add 1 tablespoon flour rubbed to a paste with u cup cold stock or water, and when it thickens, add V2 cup thick sour cream and paprika to taste. Serve immediately. Lamb Stew Have the breast or shoulder ot lamb cut in convenient pieces for stewing, brown them in hot bacon fat or drip- pings. Cover with boiling hot stock or water, add a bunch of sweet herbs, a small clove of garlic, one chopped onion and two tablespoons of vinegar. Simmer until meat is tender. Brain off the liquid, add half cup stewed and strained tomatoes, pour over the meat and serve with a border ot boiled rice. If preferred, the tomatoes and meat stock liquid may be thickened slightly. Peanut Butter Hermits 1 cup sweetened condensed milk, 6 tablespoons peanut butter, % tea- spoon salt, % cup graham cracker crumbs. Thoroughly blend together sweetened condensed milk and peanut butter. Add salt and graham crackers that have been rolled to crumbs. Mix well. Drop by spoonfuls onto buttered baking sheet. Bake 15 minutes, or until brown, in moderately hot oven 375 deg. F.) Makes 1% dozen. Slip-Proof Rugs A strip of oilcloth sewn along the under side of each end of the small rug is a good way to keep it from slipping. Kitchen Rugs Small washable rugs a Id to the win- ter comfort of the kitchen aud take away the cold look of the floor. Dainty Wafers 1 cup , .iUim cracker crumbs, % cup cocoanut jr nut meats, chopped, Vz cup sweetened condensed milk, 3 egg whites, stiflly beaten. Put the graham crackers through food chop- per or roll to flue crumbs. Add cocoa- nut or nut meats and sweetened con- densed milk. Mix thoroughly Fold in stiflly beaten egg whites. Drop mixture by spoonfuls on a baking sheet covered with wa.xed paper. Bake in a moderate oven (350 deg. F.) 25 minutes or until delicate brown. Makes two dozen wafers. Brown Sugar Brownies 1 cup sweetened condensed milk, 3 tabletipounfuls brown sugar, 3 cups corn flakes. Cook sweetened con- densed milk aud browu su^ar in the double boiler over boiling water until thick. Remove from fire and £.dd corn flakes, ml.\ius thoroughly. Drop by spoonfuls on a well buttered pan about one inch apart. Bake 10 or 12 minutes or until browu, iu a moderate oven (350 deg. Kj Makes t\. dozen. Note:â€" A halt cup of walnut meats chopped flue may be added with the corn flakes if desfred. "' «â- Â»Â«Â»Â«â- Â»Â«Â«Â»Â»Â»Â»>«»»««»»«««« Sunday School Lesson Lesson XIV. December 31. The Life of Paulâ€" Philippians 3: 1-14. Golden Textâ€" I have fought the good fight, I have finished the course, I have kept the faith.â€" 2 Tim. 4: 7. TIMEâ€" A.D. 61 or 02. PL.A.^E â€" The letter to the Philip- pians was written from Rome during Paul's (irst imprisonment there. .-.UL THE PHARISEE. "Finally, my brethren, rejoice in •l.e Lord." Establish your joy in the ' ord, as a firm foundation. "To write the san:e things to you." Paul is not going to repeat hin.self in words or argument, but in the essence of his thought; the sound doctrine which he iL going on to recommend is founded on what he has already said concern- ing the Christian life. "To me indeed i? not irksome, but foi you it is safe." A true teacher is never satisfied till he lias really taught, till his pupils have absorbetl his teaching; and fre- quent re>'iews are essential to the genuine imparting of truth. Sunday- school teachers especially need to un- derstand this. "Beware of the dogs, beware of the evil workers, beware of the concision." "Dog" was a team of reproach in i'?-eek from the farliest to the latest times. "For we are the circumcision." It .signifies that the mere observance of the rite of circumcision, without a corresponding faith and inward obe- dience was no better than an act of physical mutilation. "Who worship bj the Spirit of God." The effect of the whole work of the Blessed Spirit In the rege.ierate Christian was to bring nim into right relations of worship v.'ith God who "is Spirit" (John 4: 24). "And glory in Christ Jesus, and have no confidence in the flesh." We have here all the difference between a spiritual and a merely formal worship. "Though I myself might have confi- dence even in the flesh." Paul does not say that he had no confidence in the flesh, but that, though Christians -s such had none, he nersonally had con- fidence in the flesh also, that is, as well as in Christ; but such confidence he regaried as of no value. "If any other raa.i thinketh to have confidence in the flesh, I yet more." Paul could outboast any of the vaunting advocates of Judaism, if he should choose to pit himself against such a person; but he did not so choose. "Circumcised the eighth day." A true Israelite was circumcised on the eiglith day after birth; an Isiimaelite was not circumcised until, his thir- teenth year. "Of the stock of Israel." He was descended -rom the patriarch Jacob. "Of the tribe of Benfamin." The smallest of the twelve tribes. "A Hebrew of Hebrews." Of the purest, noblest, most famous Hebrew blood. "As touching the law, a Pharisee." No one had been so strict as Paul in observing the rules laid down by Moses and the regulations added to them by the rabbis. "As touching zeal, persecuting the church." He was not only a Pharisee, but an energetic, zealous Pharisee; he carried )ut the principles of his sect, thinking that he did (Jod service. "As touching the righteousness which is in the law. "ound blameless." Only too bloodily had Saul of Tarsus proved himself thorough and consistent. PAUL THE CHRISTIAN. "Howbeit what things were gain to me." The things which ordinarily would bi counted an j dvantage to me, for which most men would praise me and honor me. "These have I counted loss for <"hrist." Advantages of biri-'t, of character, and of ceremonial strict- ness I have once for all cast away as not only useless but actually injur- ious. "Yea >reril.v, and 1 count all things to be loss for the exceliency of the knowledge of Christ Jesus my Lord." "Excellency" may be translated "the surpassingness." "For whom I suffer- ed the '.0 of all things." Paul, in his prison and throughout his wanderings as a missionary, had abandoned his earthly Tossessions and his high posi- tion. "And do count them but refuse. ' Something not only not to be mourned for, but something below vi^w con- temptuous regard. "That I may gain Christ." And this ij the high privi- lege ot the Christian. "And "je found in Him." He does not want them to find Paul the apostle, but Paul the soul merged in Jesus Christ. "Not having a righteousness of mine own, even that which is of the law." If people look on him, Paul does not want them even to think. There is a law-abiding man, there is .. man who is faithfully observing the Mosaic statutes. "But that which Is through faith in Christ, the righteou.s ness which is from God by faith." AU is to be of God aid Christ, nothing .s to be of Paul. "That I may know him." Paul lungs to know Christ with the intima'e knowledge of Christ's indwelling. "Anil the power of his resurrection." That resurrection was the vital power of his Clii'ihtian me-sagt and so it ia also of ours. "And the fellowship of his sufferings, becoming conformed unto his death." This was the death to self Paul desired in order, as he says, in the next verse, that he might live in that life of Christ as risen from the dead, delivered from all domination by the old nature. "If by any means I may attain unto the resurrection from the dead." That blessed hope for all who sleep in Christ, PAUL THE MISSIONARY. "Not that I have already obtaine<i." Paul makes no claim to having already attained in its fulness the risen life of Christ. "Or am alr^idy made per feet." Perfected in the spiritual li.^'e of wiich 'le has bt-en speaking as the great longing of his soul. "But I press on." The image of a runner in a course is already before the apo.stle. "If so be that I may lay hold oi: that tor which also I was laid »ii)ld on by Christ Jesus." The metaphor through- out is of the rtce, in which Paul, like an eager runner, stretchas out con- tinuai'y to :;rasp the pr'ze. "Brethren, I count not myself yet tc have laid hold." To have laid hold on the prize of eternal life. "But one thing I do." Paul was a rioor of many things, and of all of them well. "For- getting th" th'ngs which are behind." Forgetlintr hi." shipw. .. (.1 Malta, his stoning at Yystra, etc. "And stretching forward to the things which are before." Stretching forward is a graphic word description of the atti- tude of .he runner. "I press on toward the goal." As he who runs a race never takes up short of the c.id, but is still making forward as fast a.s he can. "Unto the prize of the high calling." The calling above, o on high. "Of God in Christ Jesus." For, (jod calls us in the person of his Son (1 .or. 7:22; 1 Pet. 5:10). .J Egg-Grading Due to the system of government inspection, residents in Canada and the millions of tourists that visit the Dominion annually need have little fear ol being served a bad egg in any form. There is a constant check on every store and dealer throughout the country by a staff of qualified in- spectors. Important amendments, whereby further protection is afforded to both producers and consumers, have recent- ly been made in the egg regulations. The new grades consist of "A-1," "A," "B," and "C" in place of "Specials," 'Extras," "Firsts" and "Seconds." The words "New Laid" may be ap- plied only to grades A-1 and the word "fresh," or any equivalent of that word to grades A-1 and A. Grades A-1 and A are dixided re- spectively into three classes, large, medium and pullet, and all eggs pos- sessing the quality of Grade A may be sold in that grade irrespective of size but the eggs of different sizes must be packed separately, with the size indicated on the container. As grade A-1 is a super grade, the packing of eggs of this grade may be done only by producers authorized by the Can- adian Government Department of Agriculture. Storage eggs are not permitted to be sold in a higher grade than B. "B" grade consists of :-easonably clean eggs, sound in shell; eggs weighing less than the rate of 22 ounces to the dozen must not be grad- ed in B. There are two classes, large (24 ounces) and medium (22 to 24 ounces). "C" grade consists of all eggs be- low A and B grades but which are fit for human consumption. When the standard grades for eggrs were first legalized in 1915 there were very few eggs in Canada of sufficient- ly good quality to be graded as Ex- tras, and at that time the grade "Firsts" represented the best quality available in commercial quantities. As a result of the improvement brought about through years of grading, the quality of Canadian eggs has been raised Jx) the point where, during recent years. "Extras" have been as Vlentiful as the other grades. The grade 'Firsts," therefore, no longer included eggs of the best available quality and was to that extent a mis- leading term. The adoption of the grade names A, B, C, gives to egg- grading a terminology in keeping with f. resent conditions and one which con- sumers will readily understand. â€" â€" Canada Week by Week. Medical Science Does Not Stand StiU, Declares King -♦- "One of the prime recipes for being happy is hard work." â€" Clarence Dar- row. -<>- Mosquitoes are the favorite dish of the bat, so the city of Sau Autonio, Texas, erected bat roosts to encourage more bats to patrol the vicinity. London. â€" A personal note was struck by the King recently when, ac- companied by the Queen, he opened the new medical school of St. Mary's Hospital at Paddington and expressed gratitude for the part a nurse from that institution played during his illness in 1891. Their Majesties were received by the president and the patron of the hospital, the Duchess of York, to whom the King referred as "my dear daughter-in-law." "I recall that many years ago the skill and care of a nurse from this Nightie and Jacket For Self or Gift By HELEN WJLLIA -IS. Hhtatrated Dressmaking Lesson Fur- nished With Every Paftem Who said feminine! Satin, pink and lovely is today's model. The nightie wraps the figure m sheath-like slimness. It has an ador- jvble little matching jacket. The neck frill is of toning chiffon. It's at simple as falling off a log to make it. All you need is a length of material and about two hours of your time. Run the seams up on the sewing ma- cbine. To give French accent, roll the hem, finish the armholes with lelf- biaa binds, sew the ruffle bo the neck and roll the edges of the sash by hand. And let me tell you, its small cost will amaze yju. Style No. 3097 is designed for sizes 16. 18 years, 36, 38, 40 and i'i inches bust. Size 36 requires 3% yards 3S-'nch material. HOW TO ORDER PATTERNS. Write your name and address plain- ly, giving number and size of such patterns as you want. Enclose 15c in stamps or coin (coin preferred; wrap it carefully) for each number, and address your order to Wilson Pattern Service, 73 West Adelaide St., Toronto. House WiU Open On 25th January QttaWa. â€" Parliament will be sum- moned on January 25, It was learned olBcially here this week. It will be the fifth session of the 17th Parlia- ment since Confederation. -*- Chilian Women to Vote Santiago, Chile. â€" The Chamber ap- proved recently a section ot an elec- tions bill permitting women to vote in municipal elections. hospital contributed largely to my r«- ccvery from an attack of typhoid fever," said the King. "Happily cur- ative and preventive medicine do not stand still." As Prince George in 1891 the King was seriously ill for several weeks, his mother, the late Queen Alexandra, hardly ever leaving his bedside. It was assumed that the illness was con- tracted when he was visiting his eldei brother, the Duke of Clarence, in Dub- lin. The Duke, wh.. was in the direct lir.e of succession, died in the follow- ing year when George became heir U his father, Edward VII. Extract Makes Dwarf Grow Glandular Treatment Ic Tried - Out on Youth. Aged 17 San Francisco.â€" A 17-year-okI dwari has been transformed Into a youth who shows dtflnite sisrns of approach- ing maturity and normal height, .scientists claimed recently. The "human experiment" with glan- dular extract was carried out at the Douglas Gland and Metabolic Clinle by Dr. Hans LIsser, clinic head. Daily injections were given the boy over a period of 20 months. Dr. Lissor said. His height increased about 3% inches, and he is "nearing maturity." He now is four feet 10 inches tall, and has gained in weight. The extract used in the case is si- milar to that developed by Dr. Her bert Evans of the University ot Cali- fornia, discoverer of the growth hor- mone. It- is obtained from the anterloi portion of the pituitary gland. Dr. Lisseiv has treated 12 similai cases, all showing varying degrees ol success. While scientists in research laboratories work with anteials. It li Lisser's mission to experiment witl "human beings," he pointed out. Artificial Vitamin May Bring Harm Factor in Cause of Certain Forms of Cancer Seen by Surgeon Tcy-onto. â€" That artificial forms « \ itamin D may be a factor in thi cause of certain forms of cancer in th« human body was the warning voicet by Dr. Arthur Hendrick, distinguishe* Toronto surgeon and collaborator witl Prof. E. F. Burton, head of the phr sics department of the University ai Toronto, in the discovery of a colloidal arsenic preparation for the treatmeni of cancer. Dr. Hendrick has recently been made a member of the Americaz Medical Edit-ors' and Authors' Asso- ciation, in recognition of his contribu- tions to medical literature on can.:er Dr. Hendrick deprecated the vita- min D movement in that artificial vitamin D might work harm whcr« the natural vitamin would not. Sunlight beating against a woman'l .-:kin, saturated with synthetic faci creams and oils, sets up a chcmicad irritation suspected as a cause ol cancer, according to Dr. Ewing. inter- nationally kr.own cancer Jiuthority. With this theory, Dr. Hendrick agrees. .J Chicken's Heart Alive 20 Year« New York. â€" The chicken hear< which has lived in a glass dish toi 20 years at Uie Rockefeller Institut* will go into the movies shortly. Thli heart, the world's most famous ex- ample of keeping a piece of flesh alive outside the body where it b» longs, was originally a bit of th« heart of a living chicken. Its celta grow and divide unendingly whe« fed on a special diet of the sut stances forming living bodies. S< far as science knows, the hear, cai be kept alive forever. .» Soldier, Who Saved Italiaui King, Diet Kome.â€"Col. Lang, a soldier whi once saved hii King and Queen died recently at the age of 69. The officer, wiio comuiaiidcd lilt King's Cuirassiers, escorted the car riage of King Victor Kinmanuel and yueeu Elena on March 14, 191J, wiieu .\ntonio d'Alba, ai, steppe* from a aidewalk and drew a revolver MUTl AND JEFF-- By BUD FISHER Some Color Scheme, Eh, Wot, Some Color Scheme.