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I ri I J-^ I ^ Woman^s World By Mair M. Morgan 5 «««â- â- Â«Â« I f *»mm»%99***» â- â- t . »t*<i â- â- â- â- â- â- â- â- â€¢â- â€¢â€¢â€¢â€¢â€¢â€¢â- â€¢>* EMERGENCY MEALS Lucky is the bride who numbers a uraffle iron among her wedding gifts. Criap, golden watfles delight one from breakfast to the after-iheatrc» party and even have a place in the main course or dessert. Rice waffles and creamed chicken or creamed fish, plain waffles and maple syrup or honey.; waffles and crushed berries; chocolate waffiei and ice cream, ginger waffles and whipped cream and later in the sea- son, green corn waffles, are just a few of the luscious combinations pos- sible. And most important, waffles may always be made at the last minute. so they hold first rank of emergency dishes. Because waffle batter is a pour batter, it's much more convenient to mi.x it in a pitcher and pour it on the wafflo iron rather than dip it with a spoon from a mixing bowl. The lipped bowls are attractive and easier to beat in thi I. a straight-sid- ed pitcher. WIPE, DON T WASH Never wash a waffle iron! Th; metal must be seasoned before using, but after that, even this materia, should not be washed. After each baking wipe with soft paper and re- move all crumbs with a stiff brush kept for the purpose. Plain waffles with creamed salmon and fresh peas make a delicious luncheon for a summer noon when the weather suddenly turns cool. PLArX WAFFLES One and one-third cups flour, 1 teaspoon baking powder, ij teaspoon salt, 1-3 teaspoon soda, 2 eggs, 1 cup sour milk, 4 tablespoons melted butter. Mix and sift flour, salt and baking powder. Add milk, stirring con-- stantly to keep smooth. Xdd yolks of eggs well beaten and melted sliftrtening. Mix thoroughly and beat in soda dissolved in a little cold water. Fold in whites of eggs beat- en until stiff. Bake in a hot wafBe iron. The batter may be made several hours in advance and kept on ice until needed. To make chocolate waffles melt tw.^ squares of baking chocolate and add 'i cup sugar. Decrease amount of butter 2 tablesncoiifuls. Tor ginger wafTles add '.-a cup molasses, 1 teaspoon ginger and U cup sugar. Incroasi* flour to 1*^ cups and soda of "^-3 teaspoon. Pmeapiiles always may be relied upon to furnish the perfect fiiiishins; touch to menus. Bofore you use fresh pineapple in any way. be sure to give it a thor- ough scrubbing with a stiff brush. The extrenicly rough skin makes a splondid lodging place for dust an! germs. Pick Good One.s It's easy to select fine fruit when m:\rkct:ng, because pineapples have few imperfections. The size of the fruit really has little to do with its quality. Pound fcr pound, one pine- app'e yields about the same percen- tage of edible material as another. An even golden color denotes full ripening. Pull the leaves from the crown, too. They should pull easily and be white some distance up from the b.ise. Notice this whiteness par- ticularly, because unless you are the first person who has tried to pull out the 1,'af, several previous tweaks may have loosened it so that it doe.^ coive easily for you and you will bo fjoled. Notice the fragrance, too. Never choose fruit that is hard and green locking unless it is to b? kert for several days before using. Over-ripe pineapples are soft and frciucntly have black spots on their surfice. Th's blemish usually st.\rts •t the base of the fruit. The vitamin content is considered good, comparing favorably with oranges. This is worth keeping in mindt because as oranges become scarce and high in price, pineapples make a good substitute. To Prepare For Table There's one precaution about get- ting fruit ready for the table. Be sure that every bit of the skin and eyes are removed. There's an astringent in the skin and eyes that often makes the mouth sore. The easiest way to handle the fruit is to cut it in inch slices after washing. Then pare off the skin and dig out the eyes with a sharp-pointed knife. Remove the hard core in the centre and cut the flesh in dice, or shred :: preferred. If you sprinkle the fruit with sugar at least an hour before serving, the flavor will be more delicate and the sweetness penetrates through the fruit. Another point to keep in mind re- garding fresh pineapple is the neces- sity of scalding both the juice and the fruit before adding them to a gelatin mixture. Your jelly won't "jell" if you don't do this. Pineapple Pudding L'se -2 cup of quick-cooking tapi- oca, add to 3 cupfuls of milk and ocik in a double boiler until the tapioca becomes transparent. Add 2-3 cup sugar, a pinch of salt and - â- sggs, slightly beaten. Stir until wel'. mixed, and continue cooking until thickened. Serve warm or cold with diced sweetened pineapple as a sauce. Pineapple Meringue Cake u cup butter, Va cup sugar, i egg yolks, 4 tablespoons milk, ^ cup cake flour. 1 teaspoon baking powder, sift in last 2 tablespoons cake flour and 'i teaspoon salt. Mix as for cake, pour into 2 eight- inch layer pans and add Meringue Topping. Meringue Tupping 4 egg whites, 3-4 cup sugar, 1 tea- spoon vanilla, 3-4 cup chopped nut meats. Beat egg whites to a froth, add sugar gradually, continuing beating until all sugar is added. Meringue should hold a point when beater is removed from it. Then add vanilla and spread the mixture on top of each of the unbaked layers. Sprinkle the chopped nutmeats on top of r.eringue. Bake the layers for about 20 to 25 minutes at 325 deg. to 350 deg. (moderate oven). Allow layers to cool, remove fi-om pans and fill with Pineapple Filling. Pineapple Filling 1 cup whipping cream. \^3 table- spoons powdered sugar, 1 cup crushed pineapple, drained M tea- spoon vanilla. Whip cream, add other ingredients. Place one of the baked layers, meringue side down, on a cake plate. Spread with the whipped cream pine- apple filling. Place the second layer on top. with meringue side up. This cake is best if eaten the day it is made, .^t any rate, the whip- ped cream filling should not be added until shortly before serving. Fresh or canned pineapple may be used for these recipes. A Real Dutch TreaJ SCISSORS IN KITCHEN Scissors have many uses in the kitchen. Fruit such as grapes and strawberries will not be bruised and lose juice if they are clipped instead of cut with a knife. Bacon strips for casserole dishes, canapes and hors d'oeuvcres may be cut neatly with scissors, too. HOI SEHOLD HINTS * * « When chopping mint sprinkle first with sugar, and your work v.ill be completed in half the time. The two children of the King and Queen of Beliium pictured on the sands at tl.e Holland sea- side resort at Xoorwijk witJi the children of the Burgomaster. Left to riglit are: Jan Mortel, Princess Josephine Charlotte, Sabina Mortel 'and Prince Baudoin. After peeling onions wash your hands in cold water to rid them of the smell. If washed in hot water, the pores are opened, and the juice penetrates the skin. • • • If your chimney is on fire, rake out fire in grate as much as pos- sible, then wring out an old dust sheet or piece of sacking in water, and stuflf it up the chimney so that it fills (he opening. By stoppinT the through draught the fire will die- down. the the the STAINS Many common stains remain in garments and household linens through several washings just be- cause the bit of knowledge requirei' to take them out is not available at the right moment. These simpie remedies for removing spots should be kept in some handy place for such emergencies. S^'orch A good way to remove scorch from white goods is to wet the plac- es and hang it up exposed to the sunshine to dry, or you coul^ spread it thickly with paste made of com- mon starch and cold water, and lay in sun. If badly discolored a second application may be necessary. Wash with soap and warm water. Ink To remove ink stains place article over a bowl, and cover stain with borax. Then wet borax thoroughly with peroxide, us- ing plenty of peroxide, and the stain will almost immediately disappear. Some prefer to use a thin mustard. paste to spread over an ink spot and leave it for 24 hours. This takes out the ink and does not injure the most delicate fabric or color. Mud Mud stains can generally be re- moved by rubbing the spot with a mixture of equal parts of flour and common salt. Grease To remove auto grease or any dark, heavy grease from washable fabric apply a small piece of butter and rub in well, and then wash with soap and rinse. .\nother way is to make a paste of Fuller's earth and turpentine, and rub it on the fabric until the tur- pentine has evaporated and a white powder produced. This can be brushed off and all grease will have disappeared. Sunday School Lesson JOSIAH (A RELIGIOUS REFORM- ER). â€" 2 King. 22:1 â€" 23:30. GOLDEN TEXT. â€" Thou .halt wor.hip the Lord Ihy God, and him only .halt thou .erve. Mat- thew 4:10. THE LESSON IN ITS SETTING TIME.â€" The revival under Josiah'*all the host of heaven." The moon took place in B.C. 624, though Josiah's reign extended from 641 B.C. to 610 B.C. PL.-\.CE. â€" Principally in the city of Jerusalem, and, particularly, in the temple. "And the king sent, and they eathered unto him all the elders of Judah and of Jerusalem." Although the king had received an answer which was favorable only in its bearing on himself, his first care was to bring together the entire people, to make them acquainted with the law-book, to lead them to repent, and so to avert, as far as possible, the threatened punish- ment." "And the king went up to the house of Jehovah.'' The most appro- priate place for the reading of the law of God, and a place where great multitudes could easily be gathered together. ".A.nd all the men of Jud- ah and all the inhabitants of Jeru- salem with him, and the priests, and the prophets." And all the people, both small and great." That is. both high and low ; cf. Ps. 49 :2. "And he read in their ears all the words of the book of the covenant which was found in the house of Jehovah." For a similar occasion see Xehemiah S. "And the king stood by the pil- lar." Or, on a raised platform (cf. and tars, also objects of pagan wor- ship. ".-Vnd he b'lrned them without Jerusalem in the fields of the Kid- ron, and carried the ashes of them unto Beth-el." While it need not be assumed that the king actually made the fire and burned them him- self, he was the one whose order was responsible for their destruction, and he no doubt personally super- vised such work. Notliing could have been more thorough than the reformation which Josiah undertook, especially as re- gards external matters. Only God himself, by his Spirit, can change the human heart, but a man with great power can bring about a vast change in the external conditions prevailing among those people over whom he has jurisdiction. ".\nd the king commanded all the people, saying. Keep the passover unto Jehovah your God, as it is written in this book of the coven- ant" The ordinance of the passover is given in Deut. 16:1-S. "Surely there was not kepi such a passover from the days of the judges that judged Israel, nor in all the days of the kings of Israel, nor of the kinjrs of Judah." Scripture records that the passover was kept the second year after the exodus (Numbers 9:1-5), and then not again until the Israelites had entered the Pauline Johnson Memorial Urged Wilson MacDonalJ, Devotee of Shadow River, Would Erect It There 11:14: 2 Chron. 6:13). "And made promised Land (Josh. 5:10). .A.fter a covenant before Jehovah, to walk after Jehovah, and to keep his com- mr.ndments, and his testimonies, and his statutes." He did not make a new covenant, but he renewed his determination to keep the covenant which, long before, his forefathers had entered into with God. "With all his heart, and all his soul." See. especially, Deut. 4:29; Matt. 22:37. With all your heart, and with all your soul, means the bringing of yourself together resolutely, in your endeavor to seek after God. That is the condition of getting back. "To confirm the wonls of this covenant that were w-ritten in this book: and all the people stood to the coven- ant." They all took the same pledge as the king. ".\nd the king commanaea Hil- kiah the high priest, and tne priests of the second order." The younger and subordinate priests. "And the keepers of th° threshold." The Lev- ites whose duty it was to guard the temple. "To bring forth out of the temple of Jehovah all the vessels that were made for Baal." The sun- god, to whom human sacrifices were offered to appease his anger in time of plague (2 Kings 16: 3; 21:6). Baal worship had been revived by Manasseh, 2 Kings 21:3. "And for tlie .\sherah." The name of a god- dess whose worship was derived from .\3syria, a goddess of fertility, whose symbol was the trunk of a tree, or a cone of stone. "And for that, special celebrations of the pass- over are only mentioned once dur- ing the reign of Solomon (2 Chron.' i?:13). again under that of Heze- kiah (2 Chron. 30:15). at the time of Josiah las herei, and once more after the return from Babylon under Ezra (Ezra 6:19). "But in the eighteenth year of king Josiah was this passover kept to Jehovah in Jerusalem." It was in the eighteenth year t'nat the temple and the land were cleansed from all symbols of idolatry, and that the great passover was held. The Divine Song Little songs come from the stillness To rest lu the heart. Stillness that lies beneath living Serene and apart. Joy beyond rapture of Springtime. â€" The scent of the rose.â€" Glorious fruitage, white magic The frost flower blows. Thus to take song out of silence, â€" To feel in the soul Kxquisite eoiioes of beauty Surrounding life's w^•>le! Colorsâ€" with richness unworthy To mirror that sky: Voices â€" where music transcendent May falter or die; Sculpture â€" whose lines of perfection No setineuce prolong. â€" These, in the soul of tihe poet. Must show forth the souk. â€"Minnie Hallowell Bowen. Wilson MacDonald. tlie eminent' Canadian poet, is spending a holi>' day at Rosseau, revisiting the scena* w.hich have served aa the inspira^ tlon for some of his best work. H« is particularly attracted to Shadow River, immortalized by the late Pau-| line Johnson in the following linM: 'A stream of tender gladness Of filmy 8u nand opaUtinted skle* Of warm midsummer air that ligbt- ly lies fa mystic rings where soJtly swings The mitsic of a thousand w'Jigs That almost tones to sadness. The far flr trees that cover The brownish hilU with needleaa green and gold. The arching elms overhead, rine- growQ and old. Re-pictured are beneath me far Where not a ripple moves to mar Shadows underneati or over." M."-. MacDonald tioturns year aZ^ ter year to paddle in Shadow Rlror.j On one occasion he brought Sir' Charles Roberts and the late BUM> Carman and on another the late Sir Gilbert Parker, sll admirers of th*' work of the gifted Indian poetesaik< He suggests this year that a tat>l«t at the mouth of Shadow River b« erected to the memory of Paulln't Johnson in recognition of her genU' us and contribution to Canadian lit. erature^ In discu-sing the Canadian attitude towards men of letters, Mr. MacDon-^ aid expressed himself as deKghtedi with tie honoring of Charles G. tXi Roberts with a knighthood. Such »! gesture justified the whole system of title-giving, he said: "England Isi England," in the opinion of the poet.1 -because of her writers. Canadisili writers." he added, "not politiciaaaj are creating Canada," Sun-Beu:k Bolero Dres* Here's a clever little jacket dress. It can be made with hi^ neck at the back or with halt«S like sun-back. Delightful schemes in plain and novelty prints in cottons, linen^ tub silk, etc., can be worked odk with most pleasing results in this easily made model. Style No. 3360 is designed for sizes H, 13, 15 and 17 year^ Size 15 requires 4 yards of 39^ inch material for sun-back dr«a*l and bolero. : P FU IVHANCHU By Sax Rohmer THE ZYAT KISSâ€" A Blow in Time Manenu') de -. .... . . \i(! "^ V' • ^ b.-cai.:.i»s m.ani. In th« 1) i4^'-^\\'''> " â- â- - next, Navland SmlHi, with ^- â- -^^^'^'>^- -'â-  -^ oa3 stra*ghf, frue blow of iha qoH club hdd dashed cut the thing's pcisonoui ":1 j |-\ r.x-^vmfft:;,-;,^ A-22 "The window, Pet- ri»l" cri»d Smith, and I ran to It ~. A» ! did 10 I f»lt bruthing my handth«jilli«nttir«ad which had baan tha giant cantipade'i t.thar.-*tÂ¥j,-, ^^ ^^^ ,, Drawing my pistol, I laaned farout over tha window ladga, Smith at my elbow. ... Jut wa wara too lata. . . . Looking down tha wall we could sea the dacoit drop- ping with Incredibla agility from branch to branch of the ivy. Without offering a mark for a shot, Fu Manchu's -. servant of death malted into the shadows beneath the I garden's treat. . . .