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Woman's World UNEXPECTED VISITORS The housewife with a good recipe for that old-fashioned dainty, nut loaf, is always ready for unexpected visitors who may drop in for a cup of tea â€" not to mention the popu- larity of nut-bread sandwiches for the school lunch box. Here is a nut loaf recipe upon which you can rely. Old-fashioned Nut Loaf 2 cups sifted cake flour 2 teaspoons double-acting baking powder % teaspoon salt 2-3 cup butter or other shortening 1 cup sugar 3 eggs, unbeaten 1 cup finely cut nut meats ' 6 tablespoons milk 1 teaspoon vanilla Sift flour once, measure, add bak- ing powder and salt, and sift to- gether three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Add nuts and blend. Add flour, alternately with milk, a small amount at a time, b"ating after each addition until El oth. Add vanilla. Bake in greas- ed loaf pan, 8x1x3 inches, in moder- ate oven (350 degrees F.) 1 hour and 15 minutes, or until done. FRUITED BRAN BREADS By Betty Barclay It is very popular at present to serve fruited bread, not only when guests are present, but when the family dmes alone. Fruited bran breads may be prepar- ed at home and will always get a hearty reception. Furthermore, in serving them the housewife has the satisfaction of knowing that she is following the dictates of good health as well as appealing to the palate. Bran is one of the most valuable of the "bulk" foods, and sufficient "bulk" in our diets is something we require if we are to keep our systems in good running order. Bran Fig Honey Bread 1 egg ^4 cup brown sugar % cup honey 1 tablespoon melted shortening 1 cup bran 2',2 cups flour % teaspoon soda 2 teaspoons baking powder 1 teaspoon salt % cup chopped pecans 1 cup chopped figs IVi cups milk Beat egg, add sugar, honey melted shortening. Mix well. Iran. Sift flour with soda, baking pov.der and salt. Add pecans and figs to flour mixture. Add dry in- gredients alternately with milk. Bake in greased loaf tin in a mod- erate oven (37.T degrees F.) for 1 hour and 15 minutes. Provides 1 large loaf. Bran Prune Bread 1 cup bran 1 cup sour milk % cup prunes (soaked several hours, stoned, drained and chopped) 1 tablespoon molasses ^ cup sugar 1 cup flour ^& teaspoon soda 1 teaspoon baking powder *,i teaspoon salt Mix together the bran, sour milk, prunes and molasses. Add the sugar, then the flour which has been sift- ed with the soda, baking powder and ialt. Put the batter into a greased can. Cover tightly and steam for 3 hours. Yield: 1 loaf. 8 servings. and Add COOKING HINTS Here's an idea that comes directly from one of the most famous kit- chens in New York. To give a new and different keen- ness of flavor to your meats when- ever you baste them, use Vi water and H pineapple juice. Bo sure to tise the natural unsweetened juice â€" not the syrup in which ripe pine- apples are packed. The pineapple juice has the ability to intensify the flavors of meat, to By Mair M. Morgan bring out their meaty richness. Try it next time. You'll find that there is a distinct improvement and added relish to the flavor. In the Hawaiian Islands many hostesses and chefs are adding 1-3 pineapple juice to 2-3 water for cooking all vegetables. There is no taste of pineapple juice in the cook- ed vegetable, but there is an added tenderness, and added zest that often "makes" tlie dinner. Stuffing for Duck, Goose or Pork 4 large apples 2 cups stale bread crumbs 1 teaspoon powdered sage 1 teaspoon salt Vi teaspoon paprika Grated rind of half a lemon 1 cup Hawaiian pineapple juice Peel, core and chop finely the ap- ples. Blend with the bread crumbs and seasonings, moisten with the pineapple juice and use it to fill the cavity from which the bone has been taken from a shoulder of pork, or to stuff a bird for roasting. This stuffiing is sufl[icient for 1 bird. Di- vide in half for small pork roast. Chocolate Marahwallow Surprise 1 pkg. powder for making choco- late junket 1 pint milk 1 cup confectioner's sugar V4 pound marshmallows V4 cup boiling water Prepare powder for chocolate junket according to directions on package. Chill in refrigerator. Cut marshmallows in pieces and melt in double boiler. Dissolve sugar in boiling water, add to marshmallows, and stir until thoroughly blended. Turn into a bowl and cool. Just be- fore serving, put topping on choc- olate junket. LIGHT COLORS BRIGHTEN THE DARK MONTHS EMERGENCY DESSERT 1 cup heavy cream Powdered sugar Vanilla 18 macaroons 6 maraschino cherries Whip a cup of cream until stiff, sweeten with powdered sugar and flavor slightly with vanilla. Stir in six macaroons broken in small pieces, but not powdered. Pile in sherbet glasses with a border of the whole macaroons and decorate with marshmallows or maraschino cher- ries. LIMA BEAN DELICACY Few realize that the little lima bean is one of our most valuable alkaline-reaction foods. Furthermore many women do not appreciate the unusual and tasty dishes that may be prepared with Limas as one of the chief ingredients. Try the fol- lowing and be convinced. Lima Salad 1 cup cooked, dried Liams 2 tablespoons minced onion % cup diced, cooked beets 2 tablespoons finely chopped parsley M cup French dressing 1 teaspoon Worcestershire sauce Mi.x ingredients and chill before serving. Arrange on lettuce. SCONES FROM BONNY SCOT- LAND America is the land of the hot breads, but in one or two instances they have gone across the water for their inspiration. To bonny Scotland they owe their recipe for scones. This particular recipe for scones, however, might be called Scotch- American, for it is made with cake flour 27 times finer than ordin- ary flour, which helps to make Lem- on Cream Scones so ready to "melt in the mouth." Lcmoti Cream Scoves 2 cups sifted cake flour 2 teaspoons doublcacting baking powder M teaspoon salt 2 teaspoons sugar 4 tablespcHins butter or other shortening 1 teaspoon grated lemon rind 2 eggs 1-3 cup light cream 3 tablespoons sugar ^i teaspoon grated lemon rind Li.t I I..-- iJo.-LicL' i-ilae negligee of heavy c ganza jabot, and the deep cut of the sleeves give it the long, narrow sash as it is attached three-quarte bled search for stray belts. CENTER â€" Dove-grey blister crepe is the m ioned. The belt consists of large, silver squares fa ornaments are of jade and silver. The hat, inspire of row after row of gray silk cording. The orname fit for informal theatre-partying. RIGHT â€" This raglan shouldered sport coat i polka-dotted. The shoes match the coat; the gloves pheasant-feathered hat, for the football game wit repe has, ior in chief feature, a huye pleated or- that comfortable lounging look. Garbo commends rs of the way around, eliminating the usual scram- aterial of which this enchanting exotic frock is fash- stened with a carved jade buckle and the medallion d by those worn by Chinese mandarins, is formed nt on the crown is of silver and jade. An ideal out- s of light beige with a huge navy taffeta scarf â€" - are navy and so. too, is the unusual high-crowned h the tea-dance following. Sift flour once, measure, aild bak- ing powder, salt, and sugar, and sift again. Cut in shortening and lemon rind. Reserve about Vz of one egg white for glaze. Beat remaining eggs well and add cream; r.dd to flour mixture, and stir carefully until all flour is dampened. Then stir vigorously until mixture forms a soft dough and follows spoon around bowl. Turn out on slightly floured board and knead 30 seconds. Roll hi inch thick and cut in tri- angles. Place on ungreased baking sheet. Brush tops lightly with re- served egg white, slightly beaten; sprinkle with mixture of sugar and grated lemon rind. Bake in hot oven ,450 degrees F.) 12 minutes, or until browned. Makes 18 small scon- es. (Orange rind may be substitut- ed for lemon rind in this recipe.) CHEF TALK Here's a cook's dictionary of words in culinary usage: Aspic: savory meat jelly. Bouqet Garni: herbs of different kinds usually put into a muslin bag to season stews, etc.; Bain-Marie : an open vessel with a loose bottom for hot water, to keep sauces, etc., very hot with- out reduction. Canadians call it a double boiler. Consomme; strong clear gravy obtained by stewing meat a long time. Also used to mean soup. Croquettes; mince of fish, fowl, or meat, seasoned, rolled in egg and breadcrumbs and fried crisp. Croustades: fried forms of bread tested or fried, used as a garnish or dropped into soup just before serving . Chaudfroid. a cold entree or a sauce for masking cold meats. Caramel: sugar boiled with a little water to a deep brown, or burnt. Espagnole: a rich brown Spanish sauce. ,Flan: a French custard, or a fruit-open-tart with "jellied" juice. Fritter: fruit en- cased in batter and fried. Farce: a forcemeat or stuffing. Glaze: stock boiled down to jelly thickness, made brown, and used to improve appear- ance of cold boiled meats, tongues, etc. Lard: to fasten pieces of ba- con over anything for basting pur- poses. Mask: to cover with any rich sauces or cream. Puree: any- thing reduced to pulp by cooking, and passed through a sieve. SUNDAY SCHOOL LESSON Lesson IV. â€" January 27. Peter'. De- nial. _ Mark 14:12-72. Golden Text. â€" "Wherefore let him thai thinketh he ttandeth take heed lest he fall." â€" 1 Corinthians 10:12. Time. â€" Thursday evening, .A.pril 6th, and early Friday morning, .\pril 7th, A.D. 30. Place Mark 14:12-31, in the Up- per Room in Jerusalem, where the Last Supper was held; vs. 32-52, in the Garden of Gethsemane; vs. 53- 65, variously from the Garden of Gethsemane, to Annas, to Caiaphas, and then to the Sanhedrin, all in the city of .Jerusalem; vs. 66-72, in the court of the palace of the High Priest. "And Jesus said unto them. .\I1 ye shall be offended." The verb means "to put a stumbling block or impedi- ment la the way, upon which another may trip and fall." "For it is writ- ten, I will smite the shepiiejd. and the slieep shall be scattered abroad." The euvy and hatred of Satan, the blind fury of the chief priests, the contempt of Kerod, the guilty cow- ardice of Pilate, freely accomplisih. ed that death which God had before decreed for the salvationot of the world. "Howbeit, after I am raised up." Christ never speaks of his coming death without at the same time pre. dieting the certainty of His resur- rection soon to follow. "I will go be- fore you into Galilee." Tils very promise was repeated by an angel to the women who came to the tomb on the morning of the resurrection. "But Peter said unto him." Al- though all shall be offended yet will not I. The very placing himself on a plane of loyalty and courageous- ness above his fellows was a sin and only prepared him tor tbe great de- nial soon to take place. A haughty spirit Is the prelude to a tall (Pro- verbs IS: IS). "And Jesus saith unto him. Verily I say unto thee." This Is the sec- ond time during the evening that the stubbornness of Peter has been dealt wltih so patiently, by the Lord Jesus. "That thou today, even this night." Christ sees not only far ahead, but deeply into men's hearts. "Before the cock crow twice, shalt deny me thrice." What detailed knowledge of the future Christ reveals in one single sentence! "But he spake exceedingly vehem- ently. His self-confldenco becomes Increasingly manifest. "If I must die with thee, I will not deny thee. Rotherham translates: "If perchance it should be needful for me to die with thee. In no wise will I utterly deny thee." "And Peter had followed him afar off". Peter, with the other disciples, had hastily fled from the scene of their Lord's arrest (v. 50), but he was "checked perhaps by the recol- lection of his boast" (H. B. Swete), and followed the party that was lead- ing Christ up to liie house of Caia- phas. "Even within, into the court of the high priest." The word her© tran.^lated "court"' derives from a verb meaning "to blow," and means, literally, a place open to the air. "And he was sitting with the officers." Probably members of the temple po- lice (John 7. 3-M; Acts 5: 26). "And wai-ming himself la the light of tUa Are." "And as Peter was beneath in tSd court." Where be bad no business being, where he was in reality at- tempting to hide Ills identity, where he had no idea of saying a word for his Lord, and where he would be .severely tempted iX Uii allegianCA to Jesus was dJsicovered. "There > ometh one of the maids of the high priest." Siie was possibly on an er- rand, though the suggestion of Stal- ker that she had been relieved at her post by another maid may be true. "And seeing Peter warming him- self. The Are by which he waa warming iiiraself was at the same time that which revealed him to tbis maid. "She looked upon him". She gazed upon him intently; the longer she looked at bim the more a cer- tain conviction look hold upon her, "And saith, Thou also wast with the Nazarene even Jesus. "But he denied." This la exactly what he said he would never do (v. 31). "Saying. 1 neither know, nor understand what thou sayest." The eager repetition betrays the effort to hide embarrassment. "And he went out Into the porch." Away from the Are that had revealed him, and away from the group that had heard the maid's accusation. "And the cock crew." Many of the most ancient manuscripts omit this phraso here. "And the maid saw him." The same maid who had previously ac cused him of being a Nazarene. Pos- sibly an errand had made It neces- sary for her to pass through the very vestibule where Peter was trying to bide. ".\nd began again to say to them that stood by." Siie was not speaking to Peter, but to those about the fire. "This is one of them." One of those attached to the Nazarene, of whom they had been scornifully speaking. "But he again denied it." Literally "he kept on denying." "And after a little while again they that stood by said to Peter, of a truth thou art one of them; for thou art a Galil- aean." Peter has been talking, and his Galilaean accent has betrayed him. Nazareth was in Galilee, and thus tiio original accusation of the maid appeared the more plausible as Peter continued ocally to aeny It. "But he began to curse." The verb here used meant to bind one's self under a curse, or to declare some- thing with direful imprecations, as though one were to say, "Let God punish me if what I am saying is not 30." ".\nd to swear." That is, to affirm, or promise with an o&lb. "I know not this man of whom ye speak." Previously he had denied being a follower of the Lord; now he doubly lies, declaring he never even knew him. "And straightway the second time the cock crew." God often uses things in the natural world for ac- complishing his purposes In the lives at men. ".\nd Peter called to mind the word." That is the way God has made our minds â€" that we might re- member his words, his kindnesses, his warnings, his promises, and thus bo brought to repentance and obedi- ence. "How that Jesus said unto him. Before the cock crow twice thou Shalt deny me thrice. Christ could have known of Peter's imminent de. nial. and even have warned him of such a danger, witiiout mentioning the cock-crowing. This was added because of Christ's love for Peter, and his purpose to bring out in his stubborn heart a true convictions and repentance of his sin. "And whoa he thought thereon, lie wept. The last phrase has been interpreted In many different ways: all we can be sure of is that Peter was convulsed with grief. No Inducement For Ontario Girls To Go Back To The Land Edith Hartland. writing to the To- ronto press asks why there are so few attractions offered to grirls la Ontario to go "back-to-the-land." "The facilities are lacking foi training girls on similar lines to those which exist in England and North Wales. Macdonald College ii wholly for domestic science," sh( says. "To take a course in the agricul- tural departments, a student must face the po.ssibility of being in th« minority amongst the men in tiu Ontario Agricultural College. Sh« therefore commences with a disad vantage. She will not have thi chance to work with her own se.t Neither w-ill she be enablea to shar« leisure periods with other women.' MUTT AND JEFF- 13 Bv BUD FISHER