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»• • • •# < >>>•»<>«>â- â- â€¢>â- Â«Â»>•>•â- â€¢â€¢<â- >â- â€¢â- >â- â- â- â€¢Â»â€¢Â»â- â- â- â- â- â- â€¢< s World By Mair M. Morsan Amelia's Star Pupil " â- Â«Â»â- Â»Â« i«»««»»i«i»««tii . ««»««â- *»«»»»*''«' QUICK BKEAbS SECUET OF A GOOD HOSTESS Secret of how to be a popular mother or hostess: "Become expert at making quick-breads, especially muf- fins and waffles!'' You simply can't miss, if you have mastered the art cf biscuits in their many varieties, corn breads, nut breads, muffins and waffles, because not only is their popularity enormous and sure, but they can be adapted to any informal meal, at any hour, to any group, on any occasion. Be sure, though, that you make plenty! The real emergency gem is the muffin. If you once master just one, good, standard recipe, the particular kind of muffin you select for any oc- casion depends only on the contents of your cabinet or pantry shelves. In mixing muffins, special care must be taken to avoid over-stirring, because it ruins them. A few seconds of over-heating makes them come up in peaks and full of air holes. A good muffin batter should look lumpy â€" thr.c's the way it will bake smooth. Waffles always seem a little more festive, because there is sociability connected with b-kinjr them right at the table, or smoking hot from the stove right onto plates in the kit- chen at midnight! Ever notice how they always draw a crowd when bak- ed in a restaurant window-? They may also be the basis cf a meal, serv- ed with creamed chicken or little pork sausages. Prijper care of the waffle mold (the new name for ''iron") is one of the essentials for good waffle- making. Batter must not be allowed to burn onâ€" keep it scraped off with a steel-wire brush. Batter will stick if the mold is too cool or too hot. And for greasing, use a non-salty fat! Standard Muffin Recipe 2 cups flour, 3-4 teaspoon salt. 1 egg, 4 teaspoons baking powder, 2 tablespoons sugar. 1 cup milk and 2 tablespoons melted shortening. METHOD: Sift dry ingredients to- gc.hcr; ber.t egg until foamy, add milk and fat; immediately combine two mixtures and mix quickly. Bake in greased muffin pans in hot oven 425 degrees Fahrenheit for 25 min- utes. Date and Cheese Add 1 cup chopped dates or 3-4 cup- giateJ chees3 to the dry ingredients of t!:e Standard Recipe. Ci>rnmeal Muffins U cup butter, Vs cup sugar, 2 eggs, 1 cu;j milk. 2 cups flour, 1 cup cornmc:il, 4 teaspoons bnking pow- der and ^.3 tablespoon salt. Cream the butter. Add sugar, then eggs, beaten without separating until light-colored an<i thick. Into this stir, alternately the milk, flour and cornmeal, sifted with the baking powder Jiid salt. Beat thoroughly and bake about 20 minutes in hot, well- buttered gem pans. Bran Muffins 2 cups flour, 1 cup bran. 3 te:i- spoons baking powder, '.i cup sugar, 1 cup milk, 1 egg yolk, well beaten, ^ cup raisins, chopped, hi< cup prunes, cooked and chopped. ^ cup butter melted, 1 egg white, beaten stiff. S:ft dry ingredients reserving a little flour to dredge fruit. Add milk to egg yolk which has been well beaten. Add to dry ingredients. Add fruit and melted shortening and cut into egg whits which has been beat- en stiff. Bake about 2.") minutes in buttered rings in a 400 Fahrenheit oven. Cherry Muffins U cup butter, '.L cup sugar, 1 egg, 1 cup milk, 2 cups flour, 4 teaspoon.s baking powder, Vj teaspojn salt. 1 cup drained cherries cr blueberries. Jlix ingredients as for cake. Beat thoroughly. Add chciries last. Bake in greased muffin' tins or in paper baking cups set into muffin pans, in hot oven (425 Fahrenlioit> for 25 minutes. If blueberries (canned at this time of year) are used instead of cherries, add % cup flour, extra. Pecan Muffina 1-3 cup butter, '4 c-^p sugar, 1 egg, 3-4 cup milk, 2 cups sifted flour, 4 teaspoons baking pow^der. 3-4 cup pecan meats, broken up. Follow directions for mixing g^v- en in other recipes. Stir in nut- meats last. Bake. Standard Waffle Recipe Two cups flour, half teaspoon salt, two eggs separated, two teaspooES baking powder, one tablespoon sugar, IVs cups milk, four tablespoons melted bacon fat. Method: Sift dry ingr«dient3. Beat egg yolks, add milk and i>acon fat (not hot) and combine with dry in- gredients. Fold in beaten egg white.< and bake in hot waffle iron. Jam Waffles Add half cup strawberry or rasp- berry jam to above recipe before fojding the egg whites. Chocolate Waffles Two cups flour, half cup sugar. two eggs, two squares unsweetened chocolate, four teaspoons baking pow- der, one teaspoon salt, I'i cups milk, half cup shortening, half cup finer chonped nuts. Method: S'ft dry ingredients. Sep- arate eggs. Beat yolks and add milk. Stir into dry ingredients. Melt choc- olate with the shortening. .A.dd to batter with the nut meats. Fold in beaten egg whites. Bake on hot iron. Note; If batter appears too stiff, add a little more milk. Creamed Chicken (For Waffles) Two tablespoons butter, l"^ cups chicken stock, two cups chopped cooked chicken, K cup milk, 1 tablespoon flour, two tablespoons green pepper, one egg yolk, salt and pepner to taste. Method: Melt butter, blend in flour, add chicken stock and green pepper (pepper is optional) and cook about 7 minutes. Stir in chicken. Beat up egg yolk, add milk and stir into chicken mixture. Cook two minutes. Season. Prepare waffles by standard recipe. Use a half for each serving. Pour chicken mixture over it and garnish with a curl made of a narrov.- strip of pimiento. • • » Hor WATER Before breaking an egg for poach- ing place it in boiling water for about half a .minute. The yolk will then be less likely to mingle with the wiiite. Before peclii.g tomatoes plunge them first in boiling wi'ter and then in cold. The skins may then be re- moved easily. V>'hen nev.- bread has to be sliced the knife blade should be dipped frequently in a jug of boiling water. This prevents it from sticking to the moist bread. Oranges that are to be sliced for a fruit salad should be left in boil- ing water for about five minutes be- fore they .Tre peeled. The white pulp may then be more easily and cleanly stripped off. To prevent sausages from burst- ing while they are being fried dip them lirst in boiling water. When butter and sugar have to be creamed together, place the bowl in a larger bowl of hot water for a few minutes and beat the mixture. IJemove the bow! from the hot water before the butter becomes oily. .lars of honey, syrup, oil. or oily preparations of any kind may be more thoroughly and qiuckly emptied if they are first allowed to stand in hot water for a few minutes. • * • (JOOn FALL DISHES Veal cutlets with stuffed sweet peppers is a delightful dish for an Octcbor dinner. Serve it with a salad of tomato stuffed with a vege- table aspic and finish the meal with a fror.en dessert. .-^L.^i^a. i-arhart Putnam (front cockpit), fam.ous woman flyer, getting ready to take-off from Los Angeles, Cal., airfield with June Travis, film star, whom she is teaching to fly. Ve»' with Stuffed Peppers Four veal cutlets, 1 egg, cracker crumbs, 2 large sweet green peppers, h% cup cooked lima beans, 4 table- spoons tiny cooked onions, ^ cup corn cut; from cob. ^i cup diced cooked beets, 4 tablespoons HoUan- daise sauce or melted butter. Have the butcher cut veal steak in slices 3-4 inch thick. Trim meat in neat pieces for individual serving. Or "cutlets" may be used. Roll meat in crumbs, dip in egg slightiy beaten with 1 tablespoon cold water and roll again in crumbs. Sprinkle with salt and pepper and saute a rich brown on both sides in hot fat in a frying pan. Reduce heat, cover closely and cook slowly for 1 hour. Place on a hot platter and on each cutlet put half a pepper filled with combination of vegetables. Pour the sauce or melted butter over each stuffed pepper and serve at once. The peppers are prepared by cutting in halves lengthwise and removing seeds. Then simmer for eight minutes in boiling water. Drain and fill with vej-etable. Eggplant Italienne is a good dish to serve with a leg of lamb or it makes a splendid main luncheon dish for the family. Eggplant Italienne Two small eggplants. 2 hard cook- ed eggs, ^i cup diced cheese, 1 cup tomato sauce. Pare eggplants and cut in slices. Sprinkle each slice with salt and pile on a plate, one above the other. Cover with weighted plate and let stand two hours. Saute in butter and line a shallow baking dish with half the slices. Cover with eggs cut in slices, over eggs sprinkle the cheese and pour over tomato sauce. Cover with remaining eggplant and bake fifteen minutes in a moderate oven. To make tomato sauce cook l^s cups diced tomatoes with onion, celery leaves, parsley, carrot and three or four whole cloves. Season with salt and pepper and a little sugar and cook until very soft. Rub through a sieve. Thicken with two tablespoons butter blended with IM tablespoons flour. « • • VINEGAR AIDS The vinegar bottle is inclined to lead a double â€" no, multiple â€" life in the household. It preserves, adds flavor, serves as a cleanser, is a beautifying aid, and appears in so n-any guises that it almost loses its identity. Warm vinegar removes heat marks and stains from mahogany. It acts as a pjHsh, when rubbed on the wood as well. Lacquer fin- ishes respond quickly to vinegar cleaning, though the surface is dull- ed a little and must be brought back to a polish with an oil. Paint brushes wliich have harden- ed may be softened again in vinegar. Sinmier them in boiling vinegar for half an hour, then wash thoroughly in soap suds. This tr.atment is only far brushes whose bristles are set in rubber. Those with glued bristles would lose them as the glue melted in the heat. Stove polish muistened with vine- gar has a deeper liiack than when water is used. For fire grates and that centre strip on the range, the vinegar-moistened polish stays black longer than when water is used. CUNDAY ^chooiesson LESSON IV â€" October 27 BELSHAZZAR'S FEAST (INTER- N.VTIONAL TEMPERANCE LESSON)â€" Daniel 5 : 1-3-. PRINT Daniel 5 : 17-28. GOLDEN TEXTâ€" Wine is a mocker, strong drink a brawler: And who- soever erreth thereby is not wise. â€"Proverbs 20 : 1. • • » THE LESSON IN ITS SETTING Time â€" The particular events of this chapter occurred in the las: year of Belshazzar's reign, i.e., B.C. 538. Place â€" The king's palyce in the city of Babylon. "Then Daniel answered and said before the king. Let thy gifts be to thyself, and give thy rewards to an- other; nevertheless I will read the writing unto the king, and make known to him the interpretation." Daniel rejected the gift and the dis- tinction promised to avoid, as a div- inely enlightened seer, every appear- ance of self-interest in the presence of such a king, and to show to the cold water, leaving the hair really clean and beautifully fluffy. On washday, vinegar has its place in "setting" colors. New things that have not been washed before may be soaked-in a weak solution of vineg:ir and salt, while a few spoons of vine- gar added to the rinsing water helps to keep colored clothes from streak- ing. Black lace should be washed in vinegar and water, about 2 table- spoons of vinegar to two cups of water. Then it should be rinsed in cold coffee and stretched on a pad- ded board to dry, with each point of edging pinned to place. If it is to be ironed, lay it over a woollen pad, cover with thin woollen ma- terial and press gently while still damp. A little vinegar in the water helps a poached egg to retain a symmet- rical shape. If a boiled egg is cracked, the white will not escape into the water if a little vinegar is added. Boiled fish should always be cooked with a da-h of vinegar in the liquid. This keeps the flesh firm and white. Cheese wrapped in a cloth wrung out of vinegar will not dry out and become mouldy. Pantry shelves wiped with vinegar during hot weather are ceoled and of refresh- ing odor. White wine vinegar is a clear, colorless liquid used most com- monly to -give acidity of flavor. Cider vinegar is a light amber col- or, and has a pe.-uiiar tang which makes it a favorite for many kinds of pickles. The two may be used interchangeably in recipes. Tarra- gon vinegar is a spiced vinegar used less frequently for salad dress- ings and other piquant mixtures. Cu.'taln rings and hooks that have grown rusty with age, recapture the glow of youth if boiled for a time in vinegrar. then polished while still hot. Vinegar and salt will polish stained brass bowls. A vinegar rinse is the last word in luxury for the hair. After the tresses are washed, and the rinsing fairly well completed, a few table- spoons of vinegar are added to the rinsing water. The vinegar removes the last trace of soapy residue, and rinses out itself in the final dash of king and his high officers of state that he was not determined by a re- gard to earthly advantage, and would unhesitatingly declare the truth, whether it might be pleasing or displeasing to the king. "O thou king, the Most High God gave Nebuchadnezzar thy father the kingdom, and greatness, and glory. and majesty:" 19. "Xv.d because of the gi-eatness that he gave him, all the peoples, nations, and languages trembled and feared before him: whom he would he slew, and whom he would he kept alive; and whom he would he raised up, and whom he would he put down." How fearlessly how clearly, how penetratingly. Dan- iel recalls to the mind of this sen- sual king the career of his grand- father Nebuchadnezzar, and especial- ly the humiliating experiences which this greater man endured, which, in themselves, should have kept Bel- shazzar from the pride and arrogance which so visibly marked his life, particularly at this hourl "But when his heart was lifted up, and his spirit was hardened so that he dealt proudly, he was deposed from his kingly throne, and they took his glory from him: -•Vnd he was driven from the sons of men. and his heart was made like the beasts', and his dwelling was with the wild asses; he was fed with grass like oxen, and his body was wet with the dew of heaven; until he knew that the Most High God ruleth in the kmgdom of men, and that ne setteth up over it whomsoever he win.', (See 4 : 29.) ".\nd thou his son. Belshazzar, hast not hum- bled thy heart, though thou knewest all this." In the phrase, though thou knewest all this, it is implied that, notwithstanding his knowledge of the matter, Belshazzar liid not avoid that which heightened his culpability. "But hast lifted up thyself against the Lord of heaven; and they have brought the vessels of his house be- fore thee, and thou and thy lords, thy wives and thy cc 'cubines. have drun'K wine from them; and thou hast praised the gods of silver and gold, of brass, iron, wood, and stone, which see not, nor hear, nor know; and the God in whose hand thy breath is, and whose are all thy ways, hast thou not glorified." 24, "Then was the part of the hand sent from before him. and this writing was inscribed.' Belshaz;:3r. and all his lords, and wives, and concubines, had committed more than one aia that night. They had gfiven them- selves over to unbridled indulgence in the things of the flesh; they wer« traitors to their own city, in thai, they were not placing themselve*' under stern discipline, when th« siege of Bablyon so greatly demand- ed such absolute sobriety; but, most of all, they had mocked the true God of Israel. "And this is the writing that was inscribed: MEN'E, MENE, TEKEI. UPHARSIN." The literal translatioa of these four words would be: Num- bered, numbered, weighed, and divi- sions. "This is the interpretation of th» thing: MENE; God hath numbered thy kingdom, and brought it to an end." God hath numbered means that God had fixed the number of Bel- shazzar's days, i.e., the days of his reign, beyond which they could not possibly be extended. "TEKEL; thou art weighed in th* balances, and art found wanting." See Job 31 : 6; Ps. 62 : 9. Gcd Al- mighty has a special pair of balanc- es before him welg'nting and filling up until your life also is numbered and finished. "PERES; thy kingdom ia divided, and given to the Medes and Persi- ans." Upharsin is the noun plural of j the word of which peres is the parti- ciple. The first means division; th« second, literally, divided. The mean- ing is not that the kingdom was to be divided into two parts, the on« part g:\en to the Medes and th« other to the Persians, but that th« kingdom was to be divided into pieces. It was to 'oe despoiled by th» Medes and Persians. Staying Married (Letter In New York Times) York Times: Having recently cele- brated my thirtieth wedding anni- versary, I offer a few suggestions on how to stay married to one man or one woman. For the men: Don't form the idea in your early married years that your wife is merely a being to keepi the m.achinery of your household go^ ing. Try to remember her birthdayg' and, if you are able, send her flowJ ers occasionally. It works wonderj' towards making her an excellent] cook. Greet her pleasantly when] you come home from work, no mat« ter how you may feel. Take her to a show at least once a week. Never! make her feel that she is losmg oulj in__looks. Remember, a woman of^ 50 cannot look as she did at 20. la genera! make her feel that you ap- preciate her. You will be more thaa repaid. For the women: Don't think that being married means j-ou must not be careful of your appearance. Hus- bands are often the most critical men in the world. Learn to mak« gool coffee. Poor coffee has caus- ed many divorces- That goes for biscuits, too. If any difficulties a- rise, reason them out sensibly in. stead of flying off the handle and uttering words you may regret. Don't expect your husband to re- main the young lover you knew him to be during your courtship. Age makes us a little more serious. la short, make up your minds to b«' .^ happv and contented and â€" vou will be. ANNA BLl'MBERG. Better Housing Conditions Make For Bigger Children New York. â€" .-Vn unmistakable and not inconsiderable increase ia! the' size of boys and girls in th«l past twenty yeai-s because of im- proved health conditions brought oa by better housing points tlie way t»i the time when smaller houses and| lightened labors will bring about a happier and more healthy environ- ment. Dr. Francis Carter Wood, di- rector of the Columbia L'nivcrsity Intitute of Cancer research, said re- cently. Future txxes will relegate people> to simple existence in little houses,} he asserted, and the university ofi the most important educational in-' stitutions in the world. "Epitaph for the average mans Dead at 30; buried at GO!" â€" NicholJ as Munav Butler. FU MANCHU By Sax Rohmer THE SEVERED FINGERâ€" Burned Evidence! "TWe, wS yeu U» m« qo now?" «♦«• iUv*-qirl fioMtted. "Y«i, H you wiN t«l mt how (o Mil* hi Manctw." A new t*rror cam* into h«i f«c*. ^ "14<r*nofl I d«re netr' itt« 9Mped .f '• S«KW<»nly :t-» cam» c'oss and whisperid 'in my eer: "Couid you Kids m» from Fu S4onchu, from the poSc*. from •verybody, if t c«e n to you and to'd you all I know?" I f«H tka hot Uoed Imp to my chotk et all fSdt the t4