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asked reâ€" Lhcir own power, e manâ€" en for Special in Menus clow etimes it anthropy, 1 children merely a RTH Course nimer Meals @ proâ€" ost sinâ€" DINNEJ anula Id w rds lies." «blespoons He Drother million APPFE ‘s, come »t stand C°s _ an« intil dis id rup become a garnâ€" press Made «r id s tomato ‘k, 1 table. irops onion * teaspoon &n d ‘reshing bey, ®© to have one whether it be drink or & planned with make w a t e ient tting or ind able in part h ffee ike mon int g*laâ€" dash cook Rub and and and the has tir nary plenty ol «al <hij to given Ar ©@ * COOL DRINKS Of all the deliciously simple and gimply delicious concoctions in the category of summer foods. fruit granâ€" ites come first. Chilled to the deâ€" gree without the actual forming of ico crystals, granites are refreshing and decidedly cooling. To make a granite a heavy syrup is combined with fruit juice and wator and the mixture is half frozen. It always is liquid enough to drink, but so thoroughly chilled that it just misses being an ice. Chill it until it looks white with frost and ice erystâ€" als gather against the sides of the mold. The combinations are almost countâ€" less for theso granites. All the canâ€" ned fruits and most of the fresh ones may be used singly or in comâ€" bination. The combination of fresh and canned fruit produces many novel flavors that ar delightful. Berry Granites Berry granites are seasonal and casy to prepare. Wash and drain one quart of berries. Put into a deep bow! and cover with 2 cups granuâ€" lated sugar. Mash and cover with a clean towel. Let stand two or throe hours. _ Extract all the juice and strain through a fine wire sieve or cheese cloth. Add two cups of water, pouring it through the fruit pulp. Pour into a mold and freeze. Serve with a garnish of mint. Canned fruits must be cooked with additional sugar to make a heavy syrup, crushing the fruit as it cooks. Two cups finely chopped but not ground cold boiled or baked ham, % ecup shredded new cabbage, 1 shredâ€" dod green pepper, 1 package lemon favored gelatin, % cup boiling water, % cup cold water, 1 cup mayonnaise. Pour boiling watér over gelatin and when dissolved add cold water. Let cool and add ham, cabbage and greom pepper. Mix well and fold in mayonnaise. Turn into a brick shapâ€" ed mold and let stand on ice for several hours to chill and become firm. Unmold and serve on a bed of lettuce with a garnish of dill pickle strips and mayonnaise. This salad may be varied in many ways. Add cclery and grape fruit pulp in place of cabbage. Green pepâ€" per adds a refreshing touch of green as woll as a tang that is pleasant with both combinations. You may want to add 2 or 3 tablespoons vine. gar, reducing the amount of _ cold water that much. Soften golatin in cold water for five minute@s and dissolve it in boilâ€" ing wateér. Add lime juice, vinegar, salt, onion juice, crabâ€"meat, celery, green pepper and mayonnais¢. Turn into a ring mold and let stand on ice until chilled and firm. Unmold and garnish with mayonnaise, cucumber MU it caus larly lime: mLiC Try this molded crabâ€"meat salad with _ watereress sandwiches for luncheon on the porch some hot noon. Molded Crabâ€"Meat Salad Two cups flaked crabâ€"meat, % cup diced celery, 2 tablespoons shredded grcen pepper, *4 teaspoon onion juice, % cup mayonnais¢, % teaâ€" spoon salt, 4 tablespoons lime juice, 2 tablespoons vinegar 1 tablespoon granulated gelatin, 4 _ tablespoons eold water, 4 tablespoons boiling water. ‘ Summer menus ery aloud for crisp, cool salads. The eye does half the cating in hot weather and so color and beauty in food are of double value. WuPr MUTT AND JEFFâ€" and radishes. Lime juice is sted in place of lemon juice beâ€" the favor of lime is particuâ€" delicious with crabâ€"m¢at. _ If are not to be had, lemon juice irse may be substituted. crRIsP, cool saLapk Ham Salad Cherryade Crush 1 lb. pickedâ€"over chegries and break a few of the stones. Put the fruit into a saucepan with the kernels and one pint of water, bring to the boil and boil steadily for five minutes. Sieve, stir in half cup sugar, and when cold store in botâ€" tles. Serve two tablespoons diluted When the sugar has dissolved, strain the lemonade through muslin and allow it to get thoroughly chilled before serving. Lemonade. | Extract the juice from six lemons and put this, with 1 cup sugar into a jug, pour in a quart of boiling water. Add the pulp of two lemons, and shake thoroughly in a bottle. _ Allow one tablespoon to a tumbler of cold water. Boil 2 cups sugar in 1 pint of water for t¢én minutes, then leave to cool. Mix 2 oz citric acid with two teaspoons of essence of lemon, and stir into the cold syrup. A good general rule is to boil slowâ€" ly the sugar, peel and watér for syrup, but not the fruit juice, as it loses its flavor. This should be added afterwards. Lemon Squash. The children all love lemon squash Here is a good recipe: Gooseberry Quench CGooseberries simmered with sugar and water then strained, make a good fruit syrup especially if a little thin orange peel is added. Rhubarb, too, will give a tang to a syrup which, when diluted, makes a much appreciâ€" ated drink. A few slices of cucumber, an add grape or two, or a cherry, two or three raspberries, or whatever fruit is handy, add a new flavor to the drink, _ which will interest your friends. ; If the granite is to be chilled in a _crankless fréezer, use three parts crushed ice to one part ice cream salt and let stand one hour. To hasten the chilling process, scrape down the edges of the mixture as it freezes. Orange and Lemon An orange and lemon drink is very refreshing and easy to make. Peel four oranges and two lemons vory thin and put in a vesse! wilh a pinch of salt. Allow to simmer and: finally bring to the boil. Take out the peel, and, when cool, add the juice of the frvit. This makes a good syrup and may be diluced with water or soda water as required. pieces when making the syrup. Red. yellow or blue, they make a rich fragrant beverage. _ Cook them just long enough for the juice to flow freely, pour over the prepared syrup and let stand until cool before strainâ€" ing and freezing. Plums Good Choice Plums make a zestful granite. Add a few whole cloves and a twoâ€"inch stick of cinnamon broken in â€" small This may séem like a large amount of sugar, but as extreme cold has a tendency to deaden the taste, these drinks must be made extra sweet beâ€" fore chilling. _« You may use jelly, too. Combine it with a citrus fruit juice. _ Orange, lemon, lime and grapefruit juices all are good and each produces a distincâ€" tive flavor. Currant jelly and orange juice, blackberry jelly and lemon juice, red raspberry and limeâ€"these are a few combinations that will sugâ€" gest others to you. Use one large glass or standard measuring cup of jelly to one cup of fruit juice, % cup sugar aid 3 cups water. A tart juice such as lemon may require up to one cup of sugar. Make a syrup of the sugar and water by boiling them for 10 minutes. Add jelly and when cool add fruit juice. Strain and frgeze. Then the syrup is strained and comâ€" bined with water as for fresh fruit. Woman‘s World By Mair M. Morgan Make syrup, add tea, strawberry syrup, lemon and orange juice and pineapple. Let stand 30 minutes, strain and add ice water to make 1% gallons of liquid. Add cherries and plain soda. Will serve 50. * Fruit Punch. 1 cup water, 2 cups sugar, 1 cup tea infusion, 1 qt. plain soda, 2 cups strawberry syrup, juice 5 oranges and 5 lemons, 1 can grated pineapple, 1 cup maraschino cherries. Frosted Root Beer. Turn into a tall glass 4 tablespoons thick cream. Then pour in slowly so that it will not foam up and run over glass, a chilled bottle root beer. Top with 2 spoonfuls sweetened whipped cream, flavor ~with lemon and serve immediately. _ Cracked ice may be added if desired. » Pineapple Lemonade. 1 pint water, 1 cup sugar, 1 qt. ice water, 1 can grated pineapple, juice 3 lemons. Make syrup by boiling water and sugar 10 minutes. Add pineapple and lemon juice, cool, strain and add icewater. Combine tea, chopped preserved ginger with the syrup, pitted cherries with the juice of limes and lemons. Sweeten with syrup of sugar and water and chill. _ When ready to serve add ginger ale, soda and raspâ€" berries. _ Pour slowly over block of ice, place in punch bowl and serve. Serves 20. Mint Cup ' Place in a large bowl 2 cups hot tea and add a cup crushed mint leaves, Let stand until cold and strain. Add to the mint flavored mixture the juice of 3 oranges and lemons, 1 cup shredded canned pineâ€" {apple. 1 cup sugar and water syrup, 1 pint grape juice. Let.stand on the to chill and ripen. When ready to serve add 1 qt. cracked ice, 1 qt. chilled soda water and 3 drops oil of peppermint. Mix well, stir in two diced bananas and % pint marasâ€" chino cherries with the juice. Serve in tall glasses and garnish each with bouquet of fresh mint. Serves 12. Ginger Frappe 1 cup tea, 1 cup ginger chopped, %4 can chérries and juice, juice 3 limes, juice 1 lemon, 1 cup sugar and water syrup, 5 bottles ginger ale, 1 bottle plain soda, 1 qt. raspberries. An eggnog served with sandwiches Put syrup and milk into a glass and beat well. Top with a spoonful of whipped cream and sprinkle with a dash of cinnamon. Grape Lemonade. To make 2 qts. of this drink, use juice of 4 limes, 3 cups grape juice, 5 drops oil of peppermint, 4 cups plain soda and plenty of ice. Sweetâ€" en with syrup made of sugar boiled with water. Add mint to syrup and mix all together. Add ice and water. Serves 6. Chocolate Milk Shake. One cup chilled milk, three tableâ€" spoons chocolate syrup, one tableâ€" spoon whipped creéam, dash of cinâ€" ramon. with each tumbler of water or soda water. Clipping four days from England-Austrglia w omen‘s Batten, NPew ZLealand miss, lands in Australia, setting n _ "For I know how manifold _ are your transgr@sgions, and now m shty are your sins‘ Jehovah is noav reâ€" presented a: ipeaking; howeves ig. norant men ivay be, he knows "Ye that afilict the just." Those who shoul1 ve honored and p otectâ€" ed by their :ulers, rather th«i af. flicted. "That take a bribe," The idea involve?l in the word rendered ‘bribe‘ is a rinsom which the poor and defence‘ess were obliged to pay. "And that tirn aside the nesdy in the gate from their right." The gate here again is the city gate, before "Ye have Luilt houses of hewn stone." Not houses of brick, dried in the sun or beakeod in the furnace as in the simple days of old, but luxucious and costly i ases made of stonse la boriously chis¢lled out by masons. "But ye shall not dwell in taen." The fierce Arsyrians were coming to pull down (the stone houses and to carry their ~wners into captlivity, "Ye have planted pleasant vinnyards Perhaps in tve way Abab tock in the case of Naboth,. "But ye sha‘! not drink the wins thereof." Muci has been said arnd written, and vastly more will b+ said and written about the iniquitics of trade and the pos. gibilities of overcoming or preventâ€" ing them, but all will be vain until the heart of tse trader is touched lo‘ new motives ind new aims. Forasmuch thercfore as . ye trample upon the poor," Trample is a hard wo~d, hut not tou hard. These rich oppressors were sousczing the very life ort cf the poor as if they trod upon tiem with ironâ€"shol boots. "And take e«zictions trom him _ of wheat." ‘This common tox does not refer to nribes given to corrupt jadâ€" ges, but to p;iesents which the poor peasants nad to offer to the grasping aristocrats in order to secure permis. sion to retain at least pa;t o. their products, "And they abhor fim tiat speak. eth upright‘y.‘. The righteous like Amos, seek only the approva; of the righteous prople; they do not want the approval of the unrighteous "They ha‘s him that reprov=th in the gate." The city gate, the open square before which bei ‘g the place for public gatherings, the vnlace where Amos himselft wor‘d find the largest audisuce for his fiery reâ€" proofs of the ruling classes, Amos Pleads for Justice. â€"Amos § and 6. - "Hear ve this word which I take up for a lamentation © over you, O house of Israc!." Amos begins his denunciations _ far away, with dis. tant Damascus. and cookies or e makes a nourâ€" ishing lunch fol* children and on hot days particularly their diet must be watched. If youâ€"serve a chocoâ€" late drink you‘re sure to please the youngsters. We doubt if there is a more popular flavor with little peoâ€" ple, and a great many â€" grownâ€"ups Sunday School s flight mark, | mark of 15 days "When the destination is desirable, expectation speeds our progress." â€" Mary Baker Fddy. "But let justice roll down as wat. ers." But in cecntrast to this bypo. critical worsnip, substitute= the real worship in wh‘ch God takes delight, the just living that makes this earth a heaven, "And righteousness as a mighty stream." Lel justice which has hitherio been too often thwarted and obstructed ir its course, roll on as waters in a verpetual flow. "Take thou away from me the noise of thy songs." The best of music becomes mere noise when, for any reason it ceases to appeal to him who aears it "For I will not hear the me‘ody of thy viols." We may play loudly as we can on the fiâ€" nest of organs, tut God will not even hear ns vnless our hearts are in the music "Yea, though ye offer me your burnt offerings and meal offerings." Burnt offerings were animal sacriâ€" fices consumeC on the great altar of the temple. "i will not accept them." All these acts may have a vallue as aids to devotion, but they can never be made a substitute for it, "Neiâ€" ther will 1 regurd the peaceâ€"offerings of your iat hbeas‘s." Beasts specially fattened iar sacritice "I hato, I dcsnise your feasts." Your conaterfeit worship, the worâ€" ship of the true God uncer an idol symbol (the calfâ€"worship established by Jeroboain 1). "I will take no deâ€" light in your solsmn assemblies," Li. terally, 1 will no*t smell the savor of them, they will not be a sweet fra. grance to the Lord _ Wicked men often go to. cnurch â€"to hide their wickedness. _ They join in public worship as a salve to their con. sciences, ‘ "And estabiis» justice in the gate" But, we may say, we are only private citizens, and ohbscure at that, We can do what wa can, and that is all that God asks of us. "It may be that Jeâ€" hovah, the tGod of hosts, will be graâ€" cious un:o the remnant of Joseph," It may be that the Lord will spare a remnant ind call to misd the true. hearted Jo=epb, your forefather. "Hate tha ciil and love the good‘ It is nevar encugao merely to do good or merely to refrain from evil. "Seek go»l. and not evil, that ye may live." X» oae deliberately anq consciousiv seeks evil, but all sinâ€" ners virtually do seck it, make it the object of the‘r lives, "And so Jo. hovah, the G:d of hosts." Jehova‘h, Sabaoth, the SLord o( all the armi~s of heavenâ€"Go4‘s _ awful and _ most majestic title, "Wiil be with you, as ye say." In soi‘e of their many .%lns‘ they flattered themselves that God‘ was with them. inpotetfcaalit. id cichid d d 13. 2 0 keep silencs in such a time; for it is an evil time‘ Tke wise, in such _ a time, wourd n t give their advice or warning, sizee neithor would be ac. cepted. which the etders judges. held by "Therefore }:e Amy Johnson that is prudent shal} of the town sat as me the best of when, for can hats were extensively revived _ for evening; they often accompanied feaâ€" ther capes, Paris.â€"White was in the ascondâ€" ant in the evening stylescape, blues and pinks took second and _ third places. Elegantes wearing voluminâ€" ous snowy draperies that rivaled those of the visiting Bey‘s suite hintâ€" ed that a new Tunisian silhouette may be expected in the future. Untrimâ€" med velvet evening wraps in deep colors were favorites, often they echoed the velvet trimmings on the bodices of white frocks. Tiny beâ€" feathered Eugenic and Peter Pan The three women are Mme. Bedaux. wife of the leader; Mme. Alberto Chiesa, wife of a famous Cannes and Paris sportsman, and their maid. Bedaux said the trip primarily is for adventure, but he expects to find min@ral deposits, important fossil reâ€" mains and some new tropical valleys, formed by hot springs. By BUD FISHER Nothing has been left to chance. Supply bases have been established along the route and radio equipment will be carried. Should anything unâ€" foreseéen happen that makes outside aid necessary, help will be summoned by radio and sent by airplane. WHITE I1S FAVORITE FOR WEARNG IN EYENING The party includes several exploraâ€" tion experts of international reputa tion and numbers among its equipâ€" ment five specially built caterpillar tractors. Bedaux and his party have lefi Edmonton for Jasper, where he will undergo a two weeks‘ “.tnining period" prior to attempting a tractor dash across 700 miles of unexplored wilderness in northern British Colâ€" umbia. With a party of 30, including three women, he plans to leave Fort St. John and hopes to arrive at Teleâ€" graph Creek on October 15th. Bedaux, multiâ€"millionaire Frenchman, likes his thrills so well he is going to pay more than $150,000 for ane this summer. Thrills Cost In the City of Montreal 104 deaths took place in 1933 as compared with 121 in 1932. In Toronto the number was 65 as against 41, In Ottawa, 25 as against the same number in the preceding year, in Hamilton 22 as against 20, in London 20 as against 12, in Winnipeg 18 as against 22. Death occuring in cities due to automobile accidents are not in every case the result of accidents which have taken place within the city limâ€" its, as those injured in accidents out. side if cities are frequently taken to city hospitals. Him Plenty Will Spend $150,000 For Tractor Trip Through Bush EDMONTON, Alta. â€" Chas. E. Ottawa.â€"Death from â€" automobile accidents in 1933 numbered 954, a decreaso of more than 100 as comâ€" pared with 1,120 in the previous year, says a report issued by the Dominion Bureau of Statistics. ‘The death rate from this cause was 8.9 per 100,000 population as compared with 10.7 in 1932. ‘ All provinces with the exception of Alberta and Prince Edward Island showed a smaller number of automo.â€" bile fatalities in 1933 than in the pre. ceding year. In Alberta the number increased from 49 to 64. Prince Ed ward Island had two deaths as against one in the preceding year. Ontario had the heaviest death rate front this cause of any province in 1933, 11.8 per 100,000. British Colâ€" umbia stood second with a rate of 11.0. The next highest rates were 8.8 in Nova Scotia, 8.6 in Quebec and 8.5 in Alberta. Toll of Autos Ontario Heaviest â€" Death Rate Higher Than Any Other Province "People have Miss West all wrong," the canon, visiting his birthplace here, said "She is one of the regular worâ€" shippers at my church, and is among those quite numerous film stars who have < never _ tasted _ intoxicating Nquor.* Aberdeen, Scotland.â€"Mae West is a regular church goer and the gen. eral public has "got her all wrong." Canon J. F. Mitchell, pastor of Wol. lywood‘s Little Church Around the Corner, said her recently. is like curbing nature, is it not so? It is like canned peas. Ah, yes, ‘can. ned peas are very good. But they are not so good as peas one picks and cooks from one‘s own garden,. So it is with voices. New, â€" real, fresh voicesâ€"nothing is better." And She Just Loves Elsie Books, We RBet! "It is so very difficult for me to be lieve that such a thing, the limitaâ€" tion of artists. will come about. It Anna Roselle, opera singer, is con. cerned for the future of the thous. ands now training for an operatie career,. They are threatened. she be. lieves, by radio, by television and by records. "It will be a little bit like the poor chap who took his harp to the party and no one asked him io play," she says. The battle between science and muy sical art is lamented by Miss Roselte Science Threatens Future of Countless Operatic Singers Punctually at 7,.30 next morning an astonishing procession arrived, First came a smiling commis, bearing a sil. ver spirit lamp. Next the waiter with a tray and teapots, two kinds of cups, two kinds of sugar, and hot and cold milk, A second waiter brought silver jugs of hot water and a giggling chamâ€" bermaid brought up the rear, My inâ€" structions had evidently not been ex plicit, so nothing had been left is chance, Slipping on a dressing gown, I supervised operations while the crowd watched. The pot was warmâ€" ed, the tea allowed to expand in the heat, before the water, really boiling, but for not a moment too long, was reverently poured upon it. The great moment had come, and there was no disappointment, Gratefully Robert and I drank our first cup of Conâ€" tinental English tea, The Old Yearning. The sun and sea at Sitges made us forget our troubles, but after Fares days the old yearning returned, Minâ€" ute instructions in English, Prench and pidginâ€"Spanish at our very co# mopolitan and upâ€"toâ€"date hotel results ed in tea that was just drinkable, but only just, So then 1 made inquiries, I learnt that on the Continent water is held to remain boiling for some ten minutes after it has left the fire, that kettles and teapots are rarely used, and that coffee.pots are considâ€" ered «minently suitable receptacies tor the brewing. There is also the method which involves hanging the tea in little linen bags, one for each person, in the hot water. Armed with fresh data, 1 plotted, as well as 1 vcould, with the entire staff, chamâ€" bermaids, waiters, and manager, Only Robert was kept in the dark, Once we had crossed the Spanish frontier our dopes rose â€" so much smiling sympathy for the weary and travelâ€"stained, so much anxiety to be helpful, The delight of the cheerâ€" ful little waiter at Gerona at underâ€" standing my faltered te inglese was altogether touching., Alas, his tea was hardly better than the rest. We were now drinking coffee, very grimâ€" ly, and the canister was badly de. pleted. so good on our first morning in France, and ailthough the wine at lunch improved it, after another 100 miles of troeâ€"lined dusty roads, 1 felt myself that the tea problem was be. ginning to be important, In A Jug. We stopped at an imposing looking cafe, and Robert, purely, as he said afterwards, "to convince me, demand. ed "deux thes angials" â€" we didn‘t bother about our special blend. In five minutes we were offered a jug of pale fluid and another jug of hot milk. When mixed they made a grey colored liquid of quite unspeakable flavor. We persevered miserably for the next two days,. The nearest thing to a drink that we obtained was a most expensive and delicate blend of tea which tasted of lilac. For m»â€"@If, I am no addict, and Robert, for all his regulation six cups a day when at home, was very cheerful at the prospect of doing without: his earlyâ€"morning awakener and his afternoon restorative . TYA was at first. Somehow it seemed to me that his temper was not quie Of course we had been warned, writes, Evelyn Ives in the London Daily Tolegraphi. Before we set off in the baby car for Spain, our friends had reminded us that we should miss our English tea, We had laugh<d lightly and spoken of the excellence of continetal coffeeâ€"but, just in case, had packed a canister of our favorâ€" ite blend. A Cup of Tea on the Continent Englishwoman Writes of Her Searnch for Tea Brewed As It Should Be TORONTO A 88 Ape o tr im A. $Â¥ 4. 0A