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¥ COUPS, «- « +... White: Mountain: Soup--To one level teacupful of cold cooked rice dd one ounce of dry grated cheese, "one cupful 'of "vegetable stock {liguor remaining from cooking eas, cabbage, etc), one and one- * half pints. of hot milk, one level teaspoon each of salt and pepper. Put these ingredients into a sauce an, Stir over 'the fire until it ils, then remove and pour into soup plates. Beat, the white of one egg until stiff, salt lightly; with & teaspoon dispose the egg in little mounds on the surface of the soup. Berve with cone-shaped wafers. Vegetable Mulligatawny. -- One quart of vegetables of all kinds cut into 'pieces. Cook until tender. in three pints of boiling water. Pass through a sieve and return to sauce pan with one tablespoonful of rice . flour, one tablespoonful of curry paste, the same of ground nuts, juice of half a lemon, a teaspoo:ful of salt, and half a teaspoonful of pepper. Cook for twenty minutes, strain and serve with toasted wafers. * Boup a la Garden.--One cupful of white meat of chicken, six chop- ped mushrooms, one tablespon of minced parsley, one carrot chopped fine, two pints of boiling water. Cook until water is reduced to a pint. Rub through a sieve. Add one pint of milk, two teaspoons of flour rubbed into half a cupful of cream, a saltspoon of salt, and a half teaspoon of pepper. Repura to the fire, reheat, and serve. Good served cold. Fruit Baeaillon.--Peel three ap- ples and core, add to them one-half cupful of seeded raisins, six chop- ped fig-, the same of apricots, one- alf cupful of ground nuts. Pour over one pint of boiling water and let simmer over the fire for forty minutes. Remove from fire and rub through a sieve. To the liquor add one cupful of fruit juice, juice of two oranges and one lemon, one pint of water. Chill and pour into long stemmed glasses. Whip one cupful of cream and with a {ea- spoon dispose in the chilled fruit bouillon. Serve with graham wafers, Potato Whisk Soup.--Boil three medium sized potatoes until done. Mash fine, add a teaspoon each of salt and white pepper, a tablespoon of butter, three cups of milk, one and one-half cups of boiling water. Place on fire and let come to boil before removing from fire, stir in bhe beaten whites of two eggs, and serve at once with crisp salt crack- ers. Yellow Tomato Boullion.--To one quart of cooked yellow tomatoes, add one-half teaspoon of baking soda and place over the fire; beat the yolk of one egg and add to a pint fo milk; into this mixture stir one pint of boiling water ; mix well with the boiling tomatoes and re- move: from the fire. Add one-half teaspoon of celery salt, a pinch of salt, and black pepper and serve t. FRUIT RECIPES. Fruit Balad.--Cut in small pieces six oranges. Mix with half a can of "sliced pin¢apple diced. Add a dozen marshmallows cut into bits, then add broken English walnuts. Mix well. On each salad plate place a lettuce leaf and some of the salad. Dot over with mayoa- naise dressing. This is delicious besides being a beautiful decoration in color for the table. Grape Juice.--To make it just like 'that you buy in the drug store; pick the grapes from the stems, wash them and put in a granite kettle (tin discolors it). Heat until the : fuise flows, then strain through a avy cloth. Add as much water as there is juice, and to every quart of this a cupful of sugar. Bring to boil and bottle. . Brown Raisin Bread.--One cup corn meal, one cup rye meal, ona cup whole. wheat flour; sift to- gether, then add one teaspoonfal salt, two teaspoonfuls melted but- er ; add to this one and three-quar- cups water, 'three-quarter cup lasses, two and'a half teaspoon- ! a, one cup raisins; A Er sugar and boil not more than eight minutes. Is fine and never fails. Quince: Jelly. --Boil the pari in water to cover them until so! then drain, don't equal parts of sugar, and until ready to put in glasses; will. be from twenty minutes to a half hour. "APPLE HINTS. In these days of high priced food the fresh green apple fills a long felt want, not only for the present need, but for the winter store. Where the sour green apple is plentiful, it is oxcellent economy to can for future use some of the first green sauce w as been strained through the colander and sweetened to taste, as no other sauce has quite the same flavor. This makes a delightful relish. It becomes a delicacy (called apple whip) when mixed with whipped cream and served in sherbet glas- ses. A spoonful of red raspberries orvother preserves on top of cach glass may add interest to this dish. Any good apple sauce may be mixed with canned cherries, cranberries, and other fruits with good results. These sour apples make fine jelly. Many like to add .a little lemon juice and peeling or a rose gerani- um leaf, as our grandmothers did; others prefer rhubarb, and all are good. Excellent jelly is made with one-third apple juice and two-thirds plum, or equal parts of each. For jelly, do not peel, but wash thoroughly and cut into quarters or halves with seeds and core left in; cover with water and let come to a boil. Strain the best part of juice for jelly and the remaining pulp "and juice, after thorough cooking, put tarough the colander and make into marmalade or butter, using lots of orange peel cut fine and a little juice. Lemon is fine used in the same way. The best marmalade, however, is made when none of the juice is put aside for jelly, but extra juice ad- ded to the natural sauce and one- third sugar or more may be used and cook to a jelly-like consistency. The above is as good as orange mar- malade. Others will prefer the le- mon. A good butter is made of cooked dried apricots by steaming the juice and mashing the remainder, or tak- ing same through celander. One pint of apricot juice, one of the pulp, two of apple sauce, one heap- ing pint of sugar, or more, if de- sired, the rind of one lemon. Cook until clear. And everybody knows that good, old-fashioned apple but- ter isn't slow. Save time in making apple sauce. Don't peal the apples; cut them up and boil them; then put through a colander. The sauce is just as good and it takes a quarter of the time. PEACH RECIPES. Peach Shortcake.--Peach short- cake, with almond and whipped cream, makes a rich baking pow- der crust; roll out about a fourth of an inch thick, cut with a cookie cutter into rounds, butter half of these, and place the unbuttered ones on top. Bake them, split them open, butter them, and fill and cover each one with fresh peaches cut in slices and sprinkled with powdered sugar. Serve hot, sur- rounded by plenty of whipped cream, sweetened and flavored with almond extract and filled with chopped almonds about one-half cupful. Peach Pudding.--Peel and stone six large ripe peaches, fill the cen- ters with iesbaden strawberries or Maraschino cherries. Put them on the ice to get cold. Make a cus- tard of one cupful of milk with one- fourth of a cupful of sugar, yolks of three eggs and a tiny piece of butter. When this is cgld, flavor it with maraschino or almond. Line a dish with slices of sponge cake or lady fingers, put in the peaches, then the custard.s Beat the whites of the eggs stiff and then add them to one-half of a cupful "of cream whipped stiff. Bweeten and ver the Sustard with boil until| In 'business 1 salt shaker, & viii litle cold ont of wher tablespoonful to a quart of i The linen will iron with abo same stiffness as when new. Glass is an. ideal shelf kitchen closet, as it can be kept paint the shelves white and give a coat of enamel. This is easily scrubbed and does away with the necessity of papers, i To "whiten handkerchiefs which have become a bad color through careless washing soak them for a night in a solution of pipe-clay and warm water, and boil them next day in the usual way, and they will come out looking beautifully white. In cooking vegetables all those grown underground should be cooked in cold water, adding the salt before they are done, and they should be kept covered while cook- ing. All of the fresh or green vege- tables should be put on in boiling water and left uncovered so that they keep their color. A rice dish that children like is nse al; "a the for al. clean 80 easily. If this is too costly]; away their dainties - The Hebrew implies that the treat- ment became habitual. ~~ he 5 17. God gave them knowledge-- They continued to flourish iatel- lectually as well as physically. Compare verse 4. No = technical knowledge is intended. They be- came knowledge as was prevalent at the time. As a general forecast of what is to follow in the book, it is further stated that Daniel had wn- derstanding in all dreams and vis- ions. ' The Chaldeans = attracted great importance to these, but, like Moses and Joseph before him, this youth, though in an alien land; ox- celled his teachers .in their own field. | 18. Brought them in--As verse 19 prepared by cooking a scant cup- ful of rice in three cupfuls of water for 20 minutes, then adding half a cupful of raisins, a cupful gf milk and a tablespoonful of butter. Add also a little sugar to suit the taste and a pinch of salt. Stir well and cook a little longer, until thick. Water that fresh vegetables have been cooked in may be added to the stock pot for flavor. All bones, stale bread and left-over meat scraps may also be used in the stock pot, which at this season should be strained off twice a week, the liquid cooled and the grease strained off. Then it is ready for the foundation of soups or gravies of all kinds. THE SUNDAY SCHOOL STUDY INTERNATIONAL LESSON, SEPT. 10. --_-- Lesson XI.--Daniel and his ocom- panions, Dan. 1. 8-20. Golden Text,, Rom. 14. 21, Verse 8. Daniel--In the reign of Jehoiakim, king "of Judah (B.C. €03), Nebuchadnezzar, king of Babylon, besieged Jerusalem, snd took with him to Babylon certain sacred vessels of the temple and some Jewish captives. Among the latter were Daniel and his three companions, Hannaniah, Mishael, afid Azariah. They were chosen, with others of singular beauty and intelligence, to be trained in the service of the king. Doubtless they were not more than fourteen years of age (compare Isa. 39. 7). He would not defile himself with the king's dainties--The provigion had been made that the Hebrew children should for three years be fed upon the food and wine which came from the king's table. was. considered a great honor. The delicacies were of course the finest. At the end of three years of such living, the "children" were to "stand before the king." The de- ly ceremonial. The Jews, especi- ally in later times, laid great stress upon dietary laws. In this case the meat might be that of animals improperly killed, or of animals prohibited as food (Deut. 12; Lev. 11). Then the meat and wine might have' been consecrated to heathen deities, and partaking of them would be equivalent to a recogni- tion of these deities. Antiochus Epiphanes sought to force the Jews to eat unclean food in this way. 9. Made Daniel to find kindness --Like Joseph in Egypt. he had kindled an affection for himself in the heart of his captors. He had but to make his' orably upon it. 10. Bo would 'ye endanger my uli VE SAL 0 18 e youths before him unfit because of i ficient Eouishent. Rw By filement of this diet would be strict- |- shows, the "them" refers to all the Hebrew youths mentioned in verses 3 and 4. ; 19. The king communed with them--He tested them by familiar conversation. Among them all was found none like the four faithful lads who had renounced the lux- uries of the court because of relig- ious scruples. They were to face severer trials, -but their steadfast- ness at this critical period of their lives proved them of good mettle, besides being'a moat excellent pre- paration for what was to befall them. Their escape from the com- | mon corruptions of Oriental court life: was remarkable. Their being selected to. stand before the king signified' that they were to hecome his personal gttendants. This was naturally 'a position of honor and influence. ¥ 20:- Magicians--The word is of Egyptian origin, and was probab- ly taken from 'Genesis and Exodus, where it 'was frequently used, and refers to those who interpret dreams and work magic. 'Anyone who was acquainted with the oc- cult arts was regarded as a magi- cian. The Babylonians were world- renowned in their skill as enchan- ters, or devolees of magic art. 2k. Continued even unto the first year of king Cyrus--The date would be B. C. 538, or seventy years after this event, making Daniel an old man. As a matter of fact, he is mentioned (Dan. 10. 1) as being alive in the third year of the reign of Cyrus. What is meant here, probably, is that he continued for all those years in the character of a man of great wisdom in the city of Babylon. Amid seductions and itfalls of a position of influence h a heathen court, he did not fal ter or flinch. PRR WS, _ CANADA'S LUMBER CUT. This | White Pine Gradually Yielding fo. Spruce and B. C. Woods.' Interesting statistical = compari- sons may be made from the 1910 lumber report, 'prepared by the Dominion Forestry Department. Of the tweney-six native species of wood which together were cut in 1910 to the extent of four billion nine hundred million board feet, worth over . seventy-seven million dollars, the first nine were conifer- ous or goft woods. Bpruce was the most important, alone forming over | | ont-quarter of the total cut. and - white barely one-half of the 1910 cut, while in the year previous these two pruce ine together formed | Fight. sagacious, versed in such| pa ' "That's right, Mrs. Gurney; but we must still be very careful. Let me have a look at the eyes!" . { 'They'r'e all right, doctor!" i "Yes! I'm suret hey are! But rn Just have a look!" . some ten minutes later, Slo abgok John very warmly: "Well done, well done, John!" he was saying. "You've done more than' all the doctors in the world could do. After all, a son"se love is a very good medicine for his er. The old, lady's far, far better; your marriage will give her another good five "It will?" John cried, tears in his eyes. 1 "Certainly; but--" "But?" : "Well, as I sald, wem ust be very careful indeed. The eyes are not so well; I'm only frightened--" ! rs don't mean she'll be blind, doc- The other hesitated. i 'That, of course, is the dnager, 'John. I wanted your mother to wear glasses five years ago, but, like so many old people she was terribly proud of her 'wonderful eyesight,' and now she's paying the penalty. There's another thing: she must have abso- lutely no excitement." "I'll be very sure of that!" : "Yes, do! Her heart -is still weak, and to be quite frank, any great shock would mean the end. You must keep her mind easy, happy, and at peace," --he held out a hand. "I'm sure you'll do it, John!" } "Why, of course T will!" i _ "And good luck to you, John, I'm sue that I hope you will be very hap, py! 3 "Thank you!" . The doctor looked up sharply at! John's tone; the young man's fate Was very grave for that of a happy; Joes, A thought crossed the doctor's' "It wasn't an excuse; John?" he' asked. "An excuse?" : "You are going to be married soon 2" "Yes, yes," John replied. And - .h {ite he showed the doctor out into his: De - 4 , John, as a matter of fact; was sorely' troubled; for the first time in his Nite "he had known her many years--Beg. pie and he had quarrelled. To him it! had seemed the most joyous, the most: natural thing in the world that he should "go eagerly to his sweetheart! to ask her to help him. Besides 'Which, all that he asked was that she to would marry him at once Instead of; waiting until the spring. * < .y, . It worried him that she should have demurred; that, at the her agreement had been a very gru one. Loving her as he did, he coul not appreciate a love which did not! grant a favor more easily than this. *! "Ah, welll" he' sighed. species made up nearly three-fifths | he tata). Th decrente in pro. | omalosd # tion i jof ! { "his request, and the |lo prince of the eunuchs looked fav-|. + hand, and fluttered to the ' to face with a weak heart; a 'ness is this?" « my us, T . She hesitated, and John : lence stand, tho 8 LE : 5 3E8 i EL HHL 1) rry, 1 am sorry, I My chief fault is that I ha 4 .been too much of a coward dq ou, for no woman can help her I am so, 80 sorry!" -- A The letter dropped from x b 2 stood for a moment as still as death) Just as pale. He was thinking, -not o Bessie, for.she had killed his love fo: / her, but of his mother! ad The doctor's words: "John, na 5; shocks! One must always keep face in moment' eglect may mean the endl' - ' ' Inacore he found Jean. His mother ~ was resting. '0 his surprise, Ji came quickly to him, an "I know all about it, John1" 'girl had caught his arm, her voioq was broken with grief. : * ' John looked down into her teatf: face; he had never realized ho beautiful Jean sle, every bit." ' "Cheer up! was--as pretty as { We'll just have to our best!" | "But mother! You know what the doctor said, John. It would kill her: 'he said so. She couldn't stand it. The disappointment would be terrible," f "But it couldn't! I wouldn't let itl; J--I--" He broke off, and, throwing himself into a chair, buried his head in his hands. Then Jean laid a gentle hand on.John's shoulder. ! : she whispered, "it would "Ay!" he exclaimed, looking up) 'And why remind me of it?" § up "There's a way!" "A way? What way?" "She need not know, John; not be told. I'm very like Bessle, my voice--" 2 3 He jumped with a ery from his ° chalr, ; X "Wha t d'you mean, lass? What mad: + *John--John," she cried, "you Saag Don't' make it 86 Jel" Something of the girl's Something of her beautiful she need dep for- heroism, spirit came "You mean that you'll marry Jesh. to save mother a, es; of course I do! You know that it will kill her. The doctor says 80, And she'll never see again: the doctor told me as much. We would be 'going away to-morrow, and when we Were back she would mot. reco Toles. The folk all would help and--" ae