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nora and of Stovn...’ a and camp fires are the new materials in specied to cover our enwrap our divan, Trends in Fabrics lly Noticeable London to "zo native" in Mat _devoration makes it lates mru;,m.' fab. wing to the four winds ribbong and roses of les‘grs have gone to for inspiration, writeg tablee in a London "buted the theme of ‘"uff. whose surface mt~dley of convenâ€" id some species ot e kind that in the be Pacific supports ‘,. In these stremnuâ€" ful cbject for conâ€" d Dream but heart repeat burst agzain IF NECK E ENLARGED aave adopted the d carvings there anging to be found Girectly inspired es of the African, ometrical designs c in the natural rra urves ittle street Flowers . such as _ a charging ear, n obvious reâ€" w T Y els¢@where be Decoration â€" _ who â€" puils an effort to U upon a hea und so n.x rays endeavor. ves through a ‘n those who feld than Kew est greenhouse e mind at the N h ‘r has gone terial which vements of res shading ito one anâ€" rious sense erally want T‘his applies # motit that ®, and real ething that South Seas at is based of a maek far away, blue, But + when here 13 nd lone amile of Ng aAg0, the idio ister restless 1 know dream. lovely imes ind ing m od he m, he M IF theip Mix Lorseradish and ham y and combine lightly with This salad is particularly _ good served on a bed of shredded cabbage, One cup cooked and chilled macaâ€" romi, 1 cup chopped cold boiled ham, 1 tablespoon â€" prepared horseradish, 2 pimentoes, 1 cup salad dressing (mayâ€" sunaise or cooked dressing), shredded :abbage. ‘ A brand new use for macaroni is in salad. Perhaps the most importâ€" ant step is the making of successful macaroni salads lies in the cooking. Each piece must be firm and smooth, tender but not soft or sticky. _ The best way to cook macaroni is :o drop it into plenty of boiling water â€" 3 quarts of water and 1 tablespoon salt to 2 cups macaroni are ~good proporâ€" tionsâ€"and boil until tender, about 20 minutes. Drain well and rinse with cold water. _ Drain thoroughly and chill, _ Have all the other materials cold. ed eggs, mayonnaise, lettuce. Use small new potatoes. Scrub and boil in salted water until tender. Peel as soon as cool enough to bhandle, Cut into neat dice and chill. Remove skin and bones from sardines and separate into small flakes. Cut eggs In slices, Combine materials lightly with mayonnaise and serve on crispl lettuce. ‘ Combing ham, potatoes, and celery, tossing lightly with a fork. Add mayâ€" onnaise to make moist and serve on crisp lettuce. Garnish with slices of bard cooked egg and serve, Potato Salad a la Russe Two cups diced potatoes, % teaâ€" spoon grated onion, 1 cup diced pickled beets, 4 sardines, 4 hard cook-{ Olf CEKSK â€" WMEVEBBEIGE Lekbces. 7 One and oneâ€"half cups diced cold boiled ham, 1% cups diced cold boiled potatoes, 1 cup diced celery, 1 bard cooked egg, mayonnaise, Lettuce, Marinate iiver and bacon in French dressing for one hour, A few drops of onion juice may be added to the dressing it wanted. Add celery and ‘abbage and mix lightly. Serve on a »ed of curly endive and top with mayâ€" onnaise. ‘ Liver and Cabbage Salad Liver and cabbage salad is unusual and delicious. You will need one cup diced cooked liver, 2 tablespoons minced cooked bacon, 1 cup diced celâ€" ery. 2 cups shredded crisp cabbage, French dressing, mayonnaise, . curly endive. lettuce. Fill this little pepper and mion cup with the salad mixture and mask with mayonnaise. One and oneâ€"halft cups cold cooked beans, 1 cup cold cooked ham, 1 cup cold cooked tongue, Bermuda onion, green pepper. § Cut bam and tongue in pieces the same size as the beans. _ Mix and add 2 tablespoons vinegar or lemon juice and 4 «ablespoons salad oil beatâ€" en with 1 teaspoon salt and % tea. spoon pepper. Cover and let stand on ice for an hour or longer, When ready to serve drain from dressing. Wash pepper and cut in rings, reâ€" moving seeds and white pith. _ Peel onion and cut in slices, _ Let stand in iced salt water for ten minutes. Drain and separate into rings. Pile ilternating slices of onion and green pepper one above another on a leaf ; *7C°ent and ballast in The following salad in several ways, as fo cubes of veal and mat carrots substituted for tongue, Salad meals are the order of sumâ€" mer days. The combination of meat and vegetables in salads is good beâ€" cause it helps to effect a balanced diet, _ Fruits also may be combined with meats or fish with good results, The vegetable or fruit acts as a fill. er for the salad and supplies mineral eontent and ballast in the diet. ‘ Macaroni Ham Salad substituted for the THE SALAD MEAL Ham Saiad Summer Salag salad may be varied , as for instance, neat id matohlike pieces of thoroughâ€" macaroni beans and The big «weet cherries have been on the market for a while now, but the season won‘t get into full swing until a little later on and the late rd Cooked leftover vegetables â€" carâ€" rots, peas, wax beans, beets, asparaâ€" y, | gus â€" are delicious if thoroughly y. | chilled and marinated with mayonâ€" p | naise. Slices of tomato and cucumâ€" ,f| ber and hardâ€"boiled eggs should top these vegetable salads which are placâ€" ed on beds of lettuce. Shredded raw cabbage combines well with chopped Â¥â€" celery or apples, If celery is combinâ€" 4 led with cabbage, use sliced tomatoes "las a garnish; if apples, place a small mound of tart jellyâ€"red currant or d grape on salad, Some people like baâ€" !| nanas mixed with shredded cabbage + and marinated with a boiled salad ‘ | dressing. Lima beans boiled and mixâ€" 1 ed with diced celery and sliced toâ€" ‘| matoes make a substantial salad "| which children especially like, i Other combinations include: Tuna fish with celery, hard cooked eggs, dressing and lettuce; salmon, green peas and cucumbers with shredded lettuce; veal with diced carrots, chicken with celery and diced pineâ€"| . apple, crab meat with celery and | hardâ€"boiled eggs; lobster with peas | and sliced tomatoes and sweetbreads | l with pineapple. To be quite perfect, | t the preferred green must be thorâ€"| 1 oughly chilled and crisped and served| i without a trace of water clinging to its surface. A watery salad is not only uninviting but also much of the flavor is lost, so watch this point and : always allow time to prepare the x green properly. The wire salad baskâ€" 1‘ ets are most convenient, but if you s1 tie the greens loosely in a big square of cheeseâ€"cloth and swing it vigorousâ€" e ly you will accomplish the same reâ€" sult, st There are a number of good comâ€" bination salads, and in case they do not occur to you we will mention them below. Combine vegetables, including the lettuce which has been shredded. When ready to serve, add French dressing and mix thoroughly. Serve very cold. Two cups grated carrots, raw, â€"f tablespoons chopped parsley, 2 table spoons chopped green pepper, 1 head lettuce, or leaf lettuce., Put carrots and onions â€"through food chopper, mix them into cottage cheese, add salt and sugar. _ Shred spinach and lettuce (using all lettuce except some leaves for a bed for the salad.) Combine greens, mayonnaise and cottage cheese just before servâ€" ing and pile onto the lettuce in a‘ large dish or salad bowl. Carnlsh' with a circle of vermicelli or noodles, previously cooked and chilled. _ Dot with mayonnaise, top with bit of gratâ€" ed carrot. Four young_rarrots, 2 green onions, % cup cottage cheese, 1 teaspoon salt, 1 tablespoon sugar, 1 cup shredded spinach, raw, 2 heads leat lettuce, YÂ¥ cup mayonnaise, 1 cup cooked noodâ€" les. i7 ND d in inallonmtiaicallle h is 24 Chop eggs coarsely and combine ’with macaroni, celery and olives,. Add salad dressing to make moist and serve on a bed of shredded leaf letâ€" tuce. Garnish with halves of stuffed olives. It‘s better to use the olives stuffed with pimentoes rather than those stuffed with celery or nuts beâ€" cause the red of the pimento makes an attractive touch of color. | Macaroni Egg Salad This is another substantial salad. One cup cooked macaroni, 2 hard cooked eggs, 14 cup diced celery, 4 tablespoons _ sliced stuffed _ olives, salad dressing, shredded leaf lettuce, Chop eggs coarsely and combine with macaroni, celery and olives. Add nale 4 vBolâ€"s and pimentoes which in shreds, Moisten w serve on a bed of shr. bage, TRY THESE Good Combinations Raw Carrot Salad Special Salad o€es which have been cut Moisten with dressing and bed of shredded crisp cabâ€" Combine dates and raisins and let stand in vinegar for one hour. Skin rhubarb and cut in halfâ€"inch pieces, Add to first mixture with all the reâ€" maining ingredients except the nuts. Cook slowly, stirring frequently, for two hours. Add nuts and cook ten} minutes longer. Turn into sterilized 1 tablespoon chilli peppers, 1% tableâ€" spoons salt, 1 teaspoon ginger, V cup chopped English walnuts. Two pounds rhubarb, . % pound seeded and chopped raisins, % pound stoned and chopped dates, 3 cups vinegar, 2 pounds light brown sugar, ical refrigerator Add boiling water to sugar and make a syrup. Add cherries and re. move at once from the fire, Let stand until cold. Soften gelatine in cold water and dissolve over boiling water. Add to a cherry mixture with juice of oranges and lemons, When cold add cream whipped until firm. Turn into a mold and freeze for three hours or longer, Use eight parts ice to one part ice cream salt. This mousse may be frozen in a mechanâ€" Cream butter and rub in 1 cup sug. ar. Mix aifd sift flour, baking powder 3 |and salt and add alternately with milk . | to butter and sugar mixture. Mix unâ€" q | til smooth and turn into a buttered pudding dish, Mix cherries with reâ€" , | maining sugar and hot water and pour over dough. Bake 40 minutes in a ]' moderate oven and serve warm. s Black Cherry Pudding § Two cups rich milk, 5 tablespoons butter, 1 scant cup sugar, 1 teaspoon grated lemon rind, % teaspoon nut. | meg, 4 teaspoon cloves, 4 eggs, 1 | cup sifted toast crumbs, 1 quart black cherries, Heat milk and add butter. _ Beat yolks of eggs until thick and lemon colored, beating sugar, spices and lemon rind. Slowly add hot milk, stirâ€" ‘ ring to thoroughly dissolve the sugar. | Mix toast crumbs and pitted cherries and add to first mixture, _ Fold in | 4 whites of eggs beaten until stiff and dry. _ Turn into a buttered baking dish. Bake in a moderately slow oven (350 degrees F.) until firm to the touch. It will take about 40 minutes, Serve with or without whipped cream. c Cherry Mousse u One cup pitted cherries, 1%cups | £ sugar, 4 lemons, 2 oranges, 2 teaâ€"| 8 spoons granulated gelatine, 3 cups|© whipping cream, % cup boiling water, | it 2 tablespoons cold water. | t1 LE Oe CT PPR ,added to the mayonnaise. Cherry Cobbler This is a Plain, inexpensive pudâ€" ding that is very easy to make, Four tablespoons butter, 2 cups sugar, 1 cup milk, 2 cups flour, 4 teaâ€" spoons baking powder, 1% teaspoon salt, 2 cups pitted cherries, 4 cup hot wra taw water The big cherries make a fine sert or first course just as they and a jellied salad of the juic tart cherries and granulated ge with stoned white cherries sprin through the mold is delicious colorful. This salad may be made day before wanted for serving an particularly good if chopped nuts ndded 19 the mavannaisn Bor s l . o oom â€" Avuld ing plenty of time for practice SE WE SBV ‘Tn Pricscw c nR varieties will J. M. Macdonnell, general manager of the National Trust Company, Toronto, reported as likely first governor of the Bank of Canada. He was formerly manager of the National Trust Co. in Montreal. RHUBARB RELISH we say, an Octof)er wedding? UnBe ns it o iu D CTries make a fine des. course just as they are 1 salad of the juice of and granulated gelatin white cherries sprinkled mold is delicious and salad may be made the last ernately with milk mixture. Mix unâ€" 1 into a buttered cherries with reâ€" ot water and pour 40 minutes in a serve warm. until August, giv before, Dadâ€"Not necessarily, son. A man can have one wife too many and still not be a bigamist, Juniorâ€"Dad, does bifiiny mean that a man has one wife too many? f It would spoil the whole effect if | the purse were also of taffeta Around the crown of the hat is a wide band |of navy wool like the dress, and the under side of the brim is also covered with the wool. Maybe you think this doesn‘t sound very summery, but you. ‘re all wrong,. Wool is as good for summer as it is for winterâ€"it is the weight and the "feel" of the material that counts. Some of the new summer wools are infinitely cooler than linen or pique Another conservatively matched set of accessories for midâ€"Afigust consists of a neatly woven largeâ€"brimmed hat of natural colored raffia, purse of the same fiber and sandals also of this cool sweet.smelling straw. Hat, purse and sandals may al} three be trimmed with bright beads, bucklesâ€"or better | still if you are seasidingâ€"shollâ€"shaped | trinkets in gold and silver, f 1 is are _ Without overdoing it in business of matching accessories, Molyneux uses red and white checked taffeta for the crown and brim (on the upper side) of a hat, the very tiny turnâ€"over collar on the navy wool dress, a pipâ€" ing of it around the edge of the cape that accompanies the dress, and for a pair of gloves with gauntle* cuffs. J Wool Is Extremely Smart for Summer A good stockman is particular about the purity of the water supplied his â€" | stock and will go to no end of trouble, to see that the water pails and water s | troughs do not become contaminated â€"| by the addition of organic matter or | the growth of low forms of plant life, |On a farm where three horses died recently, the water trough had beâ€" J come very foul, through the addition | of barn yard filth that had been blown in by winds. The trough was a good one, being of cement, and the water when it left the pump, coming from a deep well was pure, But the trouble followed neglect in keeping the water trough clean. Three horses died of cerebro spinal meningitis on this farm all in one week at seeding time, A serious loss. A good well and a good trough coupled with neglect, is no better than a poor well and a poor | trough. Neglect to keep the trough , clean caused the loss, See that the | horses get a clean water supply alâ€"|. ways. Watch for the green algae that ; grows in water during summer, it is ( dangerous. Keep the water trough | £ clean, and save the labor caused by loss,â€"L.S. Ontario Dept. Agriculture, t DANGER IN TO USE LEFTOVER Fisx To make fish delight flake leftâ€"over fish into small pieces. T; each two cups of fish flakes add one chopped hardâ€"boiled _ egg, two tablespoons chopped parsley, pepper and salt to taste, and enough cream siuce to moisten. Pour into a buttered baking dish and cover top with grated bread. crumbs mixed with twice their quanâ€" tity of grated cheese, Cook in a hot oven until wellâ€"browned. SsANDWICHES KEEP FrESsH Sandwiches for tea may be made hours ahead of time if they are wrapâ€" ped in wax paper and put in a cool place. These include sandwiches of brown bread and cream cheese, white bread with date and nut paste, cheese and olives on brown or white bread, anchovy paste and cream cheese, pea. nut butter and raisin bread, DEODORANT An apple, stuffed with cloves, and hung in a wardrobe, will collect all cleaning and perspiration odors that have gathered in clothing. [ jelly glasses and cover with parafin, GUERNSEY RarEBIT Melt 2 tablespoons butter in a saucepan, and stir in one dessertâ€" spoon cornstarch. _ Pour on oneâ€"half cup milk, and stir until boiling. Add two ublespoon;s grated cheese, one teacup cooked and chopped fish, one egg (beaten), and seasoning to taste, Make hot and serve on hot butterâ€" ed toast. ‘ BAD WATER epper and salt to cream sauce to a buttered baking with grated bread Then the king of Israel called an officer, and said, Fetch quickly Micaâ€" Ve‘ comes to every youth. The want to recruit him for their in ious warfare and God‘s people his aid in the struggle for the ; against the wrong. And Jehosa said to the king of Israel, I an thou art, my people as thy people Worses as thy horses « That is d | "And they continued three years s | without war between Syria and Isâ€" o | rael." The three years (not full years 0| as the next verse shows) are to be § | counted from the seconc defeat _ of 1 | Benlhadad, the history, that is to say, ~| is resumed from I Kings 20 : 34â€"43. t| "And it came to pass in the third year" After peace bhetween Syria and Israel hal lasted two years and | part of another year. "That Jehosâ€" â€" | haphat the king of JJudah came down | to the king of Israel." Jehoshaphat ‘| was the good king of Judah who hat | done so much to reform his realm, |putting down idolatry and exalting |the worship of Jehovah "And the king of Israel said unto his servants." His counciliors and ofâ€" ficers. "Know ye that Ramothâ€"gilâ€" ead is ours." This Ramoth was an important frontier fortified city lyâ€" ing in the territory of Gad, east of ; the Jordan, on the Jabbok River in |. Gilead. 1 And we are still. We keep hushed, j« as if we did not dare even whisper | ¢ our rights. And take it not out of 1 the hand of the king of Syria? Ahab t had beaten Benâ€"hadad twice in battle | t (1 Kings 20), but had allowed the | a Syrian monarch to live, for which | p folly he was rouny rebuked by a|v prophet of Jehovah. And he said unto | n Jehosaphat, Wilt thou go with me to k battle to Ramothâ€"gilead? This quesâ€" | q tion, "Wilt thou go with me to batâ€"| h tle?" comes to every youth. The evil|e want to recruit him for their inglorâ€" | j ious warfare and God‘s people seek | p his aid in the struggle for the right against the wrong. And Jehosaphat c en e o W T ’Lenon V.â€"July 29. Micaiah Speak the Truth, â€" 1 Kings 22. Golden Text.â€"What the Lord saith unto me, 1 will speak.â€"1 Kings 22:14, The Lesson in Its Setting TIME.â€"B.C,. 904. PLACE.â€"â€"Samarla, Ramothâ€"gilead. PARRALLEL PASSAGE.â€"2 Chron, 18:1â€"20:37. The Sunday School , my If it wasn‘t for the bills pouring in the first of the month most husbands would never know their wives wore anything new, "‘Speak not at all, in any wise, till ye have somewhat to speak. . & ,"â€" Carlvle, _ "Speech is the golden harvest that followeth the flowering oft thought."â€" Tupper. as "The Chinese have an excellent proverb; ‘Be modest in speech, but excel in action,‘"â€"Horace Mann. "As we endeavour faithfully to puriâ€" fy our thinking and our conversation, we become shining examples to others, and also help to lessen the burdens of the world."â€"The Christian Science Sentinel. "In man speaks God."â€"Hesoid, "The mouth of a wise man is in his heart; the heart of a fool is in Ais mouth."â€"The Bible. GEMS FROM LIFE‘S SCRAP.B8OOK SPEECH ] And Micaimh said, As Jehovah liv. eth. ‘The most solemn and impressâ€" ive oath the prophet could use, What !Jehovah saith unto me, that will I speak. A man of God will not allow himself to be swayed by worldly conâ€" ’:iderltions. the favor of those in pow. er, the applause of the multitude, gain of goods or advancement in station, ease or safety or any other such matâ€" ter. To his infinite Master he stands or falls. and stoutly determines to do his will and utter his message. This is the spirit most urgently needed in our day of turmoil and anxiety. And the messenger that went to call Micaiah spake unto him, saying, Behold now, the words of the proâ€" phets declare good unto the king with one mouth. This indicates that Micaâ€" iah had been in prison, where he would not ave learned what was goâ€" ing on, and what would be common knowledge throughout the city of Saâ€" maria. Let thy word, I pray thee, be like the word of one of them, and speak thou good, The messenger was plainly a friend of the prophet, desirâ€" ing to save him from Ahab‘s wrath . By BUD FISHER “ iah the son of Imiah, Ahab could not afford to antagonize Jehoshaphat, or put dis project in a bad light by r> fusing to consult a man whom he adâ€" mitted to be a prophet of Jehovah. ks | Now the king of Israel and Jehoshaâ€" n | phat the king of Judah were sitting to |each on his throne, arrayed in their robes, They were in splendid and imâ€" pressive attire, for Abab evidently in tended to make this a notable occaâ€" d. | sion. In an open place at the entrance . | of the gate of Samarta. In such open places, or squares, public assemblies ‘s | were customarily brought together s. | and courts were held, in the open air. s | And all the prophets were prophesyâ€" e | ing before them, "The scene enacted fg| in the open marketâ€"place of Samaria , had its counterpartâ€"its true spiritual ; | reflexâ€"in the great court of heaven." q | And Zedekiah, the son of Chenaanah. K "ZLedekiah" means "Justice of Jehovâ€" j ah," which indicates that his parents, at least, were followers of the true "| God,. Made his horns of iron. He was € acting a parable, as was common with y : the prophets. And said, Thus saith ; Jehovah. Zedekiah knew that what 4 ‘| Jehoshaphat wanted was "the word of % ‘| Jchovah," With these shalt thou push j the Syrians, until they be consumed. | That is, "until they perish," as Motâ€"] ® |fatt translates it; one form of des. truction being substituted for another. t And all the prophets prophesied 5 so, saying, Go up to Ramothâ€"gilead, s and prosper. Not one of the four hunâ€" dred prophets dared to strike an unâ€" & popular note and breathe a word in 1 opposition to the proposed war, whatâ€" b ever his private judgment may have Al been. For Jehovah will deliver it into m the hand of the king. If the expediâ€" b; tion should prove fortunate, each man m argued, he would gain the credit of to being a true seer. If unfortunate, he would have three hundred and ninety. nine comrades in his plight, and the fle king could hardly punish all of them ; te or, he could attribute the failure of m‘ his prophecy to some untoward event; or, the king might even perish le: in battle and never return to bring su, him to account, ° ONTARIO ARCHIVES TORONTO Don‘t feel all puffed up becaust your neighbor speaks well of you. He may fust have a fargiving disposition . Balls of string if not kept in a special box or holder, are liable to be mislaid, or wasted through unâ€" rclling and tangling. It is a good plan to use an aluminum funne! of suitable size as a hold¢r. The funne! is hung in a convenient place and the ball is kept inside it. The end of the string is led down through the funâ€" nel and the ball unrolls without be.â€" coming loose or tangled. If a more brnamental holder is pr@ferred in ’plain funnel may be Incquered _ is eny suitable shade. Attractively colâ€" ored holders of this kind, complete with balls of colored string to match may be sold at reasonably low priâ€" «es at sales of work. The new cars will have twin enâ€" gines of 130 horsepower, _ using heavy oil, with a maximum speed of 75 to 80 miles an hour. They will perform the 117%â€"mile journey beâ€" tween Birmingham and Cardif! at an average speed of 56% miles an hour, including two stops. The cars will be of one class only, although a supplementary fare of two shillings sixpence is to be chargâ€" ed in addition to the t hirdâ€"class rate, The cars will be equipped with cafeterias and bars. LONDONâ€"The _ first streamline rail car introduced experimentally in this country by the Great West. ern Railway, with a view to provid. ing local services in cases where thore is insufficient traffic to justify the running of ordinary trains, has prov» ed so successful that the company has decided to provide somewhat similar but more powerful cars on longâ€"distance service. Starting nexi month express cars will be run from Birmingham to Gloucester, Newport and Cardiff. Mix and sift flour, sait and bak ing powder. _ Beat whites of eggs until stiff, Add scalding hot milk to dry ingredients and stir until _ smooth, Fold in egg whites and vanilla and pour into an ungreased pan. Bake fortyâ€"five minutes in â€" a moderate oven (350 degrees F.). New Cars for England Mock Angel Food One and onefourth cups fiour, i cup sugar, 4 teaspoon salt, 21 teaspoons baking powder, _ % _ cup scalded milk, 3 egg whites, 1 teaâ€" spoon vanilla. Beat yolks until thick an colored, beating in sugar g Add milk and lemon juice ; hard. Mix and sift flour, s baking powder and add to fi ture. Beat until smooth and whites of eggs beaten unti Turn into an ungreased pi bake fifty minutes in a n oven. Beat yolks of eggs until thick and lemon colored. _ Beat in half the sugar, adding it gradually. Add boilâ€" ing water and beat five minutes. Add remaining sugar . and _ lemon juice and beat well, _ Mix and sift flour, salt and baking powder and add. Mix lightly and fold in whites of eggs beaten until stiff. Turn into an ungreased pan and bake fortyâ€" five minutes in a moderate oven. Fourâ€"Egg Sponge Cake Four eggs, 1 cup sugar, 1 cup flour, 1 teaspoon baking powder, 3 tablespoons milk, 1 tablespoon lemon juice, 1 teaspson vanilla, % teaspoon wals salt One and oneâ€"half cups flour, 2 teaspoons bakng powder, _ 1 cup sugar, 2 eggs, milk or cream, % teaâ€" spoon salt, % teaspoon vanilia, Break eggs into measuring cup and add enough milk or cream to make 1 cup. Mix and, sift flour, salt and baking powder, "Add milk and egg and vanilla and beat hard for five minutes, Turn into muffin pans and bake in a moderate oven for fifteen minutes. If wanted in a sheet, bake twentyâ€"five minutes. Hot Water Sponge Cake Three eggs, 1 cup sugar, 1 cup flour, 1 teaspoon baking powder, , teaspoon salt, 1â€"3 cup hot water, 2 teaspoons lemon juice, 1 _ Mix and sift flour, salt and bakâ€" ing powder. Grate rind from Jemon and extract juice. Separate yolks from whites of eggs. Put whites in mixing bowl and beat with a rotary beater until they stand up in peaks. Beat in sugar gradually. Add unâ€" beaten egg yolks, one at a time, beating each one wel} into the whites. Beat in lemon juice and rind. Re. move rotary beater and sift ubout "% of ‘the flour over mixture. Cut and fold in lightly. Continue unt;] ull the flour is used. Turn into an ungreasâ€" ed cake pan and bake one hour in a moderate oven (825 to 250 â€" deâ€" grees F.). A STRING HOLDER cup cold water, 2 spoons baking pow sait, grated rind an *4 teaspoon vanilla You do not really have to use six @eggs for your sponge cake. Try this threeâ€"egg recipe, and serve the result with fresh fruits or ite cream. Threeâ€"Egg Threg eggs, 1 Berwick untu! smooth and fold in eggs beaten until stiff an ungreased pan ana minutes in a â€" moderate 1 water, 2 cups 'flour:-é"te;.- baking powder, * teaspoon ted rind and juice % lemon, intil thick and Jemon ¢ in sugar gradually. lemon juice and beat flour, salt and add to first mixâ€" 1â€"3 cups sugar,