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sion Sets soon oins On nglish Farms recas.s n this point. inning to change house into a duâ€" these were in profitable, but she mind to figuraâ€" of scissors and )or, just as the Clipped ronto HMouses would do when . an‘s Fair AL 1) ¢ sysiem nost com » in Toâ€" ho rent and _ Mary gold locket, xon â€" words Had _ Me _ Atheingey, Alfred â€"the D G@H+ ace PFarm, bedded in rmer who that he collar of whico jected re and t cab= Drouu* other b », by the U B. C.. YadiQ produce plest of clude r the consider ‘ppeal t and anci r held a viect old iznificent tv be in« ert Bugâ€" country Dy of Fod ud re en @r= rc. of the ned to n the ecalls e 1¢ & 1 Colns Main ne Alâ€" Lihe Nam he The secret of fine cooking lies in the seasoning and no French houseâ€" wife ever makes a soup without a fagot of herbs or kitchen bouquet. This kitchen bouquet usually conâ€" tains bayâ€"leaf, parsley, pepperâ€"pod, carrot, celery and ihives, . Soups and stews seasoned with these herbs have a savoriness impossible to gain any other way. Some herbs are perennial and, when once established, will _ come year after â€"year. These include thyme, sage, sweet majoram and lavender. Many may be dried and stored for winter use. Some may be used fresh, just as they come from the garden. Borage, burnet, sweet basil, thyme, sage and savory are used only after being dried. Chives, parâ€" sley, dill, chervil and mint are good fresh as well as dried. ‘ Spare a corner of your perennial border for a few of the oldâ€"time aweet herbs that were always to be found in your grandmother‘s garden and you‘ll rejoice the palates of your household. Comnine otcad crumbs, milk, jeilly, mustard and paprika. Spread a thin layer on each slice of ham. Roll and fasten _ with _ wooden _ toothpicks. Place in a shallow baking dish and bake in a moderate oven for 20 minâ€" utes. Baste two or three times durâ€" ing the baking with fruit juice or vinegar from sweet pickles. _ Serve with grilled apple slices or a spiced fruit pickle. Sage, thyme, savory and mar p: lhe next time you must resort to ld boiled ham as an emergency try am rolls. They take ornly a few minâ€" es to prepare and are quite unâ€" ( SOAKING HAM Before the days of scientific reâ€" frigeration ham and cured meats of various sorts were the principal summer meats. Now although fresh meats are available in abundance, ham still finds special favor during hot weather. I‘} r slices cold bread crumb SWEET HERBS Ha lam Roils cold boiled cold boiled ham, 1 rumbs, 1 tables or currant jelly Ik, 4 teaspoons pre prepat €uj Baking is recognized as the best way to preserve all minerals. Next comes steaming or pressureâ€"cooking. The method which taxes the skill of the cook is that of cooking in as So far as is known, vitamins D and E are not likely to be affected by ordinary cooking methods. Expose to air and the duration of the heating period have marked efâ€" fect on the destruction of vitamin C. Heat alone, even at a high temâ€" perature, causes only a small loss of vitsmin C in foods. Prolonged cookâ€" ing is the cause of unnccessary loss of all three vitamins. Vitamin B remains unchanged by heat as long as the natural acidity of a food is maintained. As the acid is neurtralitzed, this vitamin is rapidly destroyed and its destruction becomes complete in a strong alâ€" kaline solution within an hour. AIR DESTROYS VITAMINS The destruction of vitamins is caused more generally by exposure to air than by heating, but not all vitamins are susceptible to these factors. A plant source of vitamin A is less liable to injury by exposure to air than an animal source; in fact, most foods suffer little loss of vitamin A when properly cooked. BAKE VEGETABLES Experiments have shown that the method of cooking. the manner of cutting, and the extent of surface exposed during cooking have much to do with the loss of flavor, minerals and food value of vegetables. The mineral loss of vegetables classed as roots and tubers is less than for those known as stalks ant leaves. Cabbage, celery, beet greens and onions lose most minerals durâ€" ing cooking. Spinach loses none of its calclum but much of its iron unâ€" less properly cooked. Practically all minerals lost from vegetables remain in the water in which they are iookâ€" ed. That is why it is so important to utilize the water. Garlic vinegar is unusually good with summer vegetables salads. Head lettuce, sliced tomatoes, cucumbers, new cabbageâ€"in fact any vegetable served with French dressing made with garlic vinegar gains a distineâ€" tive flavor. Basil vinegar is made by stseping the leaves in vinegar. For â€"two weeks the vinegar is heated each day and poured over the leaves. The inâ€" fusion is strained and more basil added until the desired strength is obtained. Tarragon vinegar should be made in August when the leaves are â€" at their best, although the dried leaves may always be used. Four cups of hot vinegar are poured over one cup of fresh leaves and allowed to stana three weeks, stirring each day. The vinegar is then strained and bottled ready for use. joram are used in stuffings for poultry and meats. Dill, caraway, fennel, mustard, burnet, horseâ€"radish and mint are for sauces. t Herb Vinegars Herb vinegars are specially good in salad dressings. _ Basil, tarragon, garlic and parsley vinegars are easily made at home. _ Most fancy grocers also keep these vinegars on their shelves. _ Often it is the vineâ€" gar that is the source of the indesâ€" cribably agreeable taste found in French dressing served in fine hotels and restaurants. ' iw mor The combinations and possibilities for stuffed tomatoes are endless. Add meat for savoriness with bread erumbs, rice or macaroni. Beef, ham, veal, lamb or chicken may be utilizâ€" thin. Cook five minutes longer and add tomatoes. Cook fifteen minâ€" utes, until all are tender. Serve on hot buttred toast. Scald, peel and chop tomatoes. Wash pepper and remove seeds and white pith. Cut fiesh in thin strips. Peel and slice onions. Comâ€" bine peppers and onions and cook in butter over a slow fire for ten minutes. Add _ mushrooms which have beon peeled and sliced auite Four large tomatoes, 2 sweet yréen pepper, 4 small onions, % pound mushrooms, _ 2 tablespoons butter, 1 teaspoon salt, 1 teaspoon sugar, 1â€"8 teaspoon pepper, 4 squares hot buttered toast. [ Scald and peel tomato®s. Cut in slices about !4 inch thick. Wash peppers. _ Remove seeds and white pith and cut in crosswise slices about 1â€"8 inch thick. Put a layer of toâ€" matoes in a buttered baking dish and cover with a layer of pepper siices. Sprinkle with salt, pepper, sugar and crumbled cheese. _ Cover with crackâ€" ®r crumbs. Repeat, layer for layer, until all is used, making the top. layer of cracker crumbs. Dot with bits of butter and pour milk over the whole. _ Bake thirtyâ€"five minutes in a moderate oven. Serve from baking dish. Tomatoes and Mushrooms Then there are tomatoes and mushâ€" rooms on toast! TOMATO RECIPES For scalloped tomatoes you â€" need four ripe tomatoes, 4 green peppers, 1 package cream cheese, 1 cup cracker crumbs, % teaspoon salt, 2 teaspoons sugar, 1â€" teaspoon white pepper, 1 tablespoon butter, 1â€"3 cup milk. small an amount of water as posâ€" sible until the vegetable is tender. then letting the water cook away. This method closely resembles steamâ€" ing, because most of the extracted nutriments cling to the vegetable. Excise, of Englandr,"wâ€"l:n;)_ Canada for His Majesty‘s Clark. + s N Et P e o 0oi cec en E2000 EnWns enE oaeme A Ee EUCTT the wife and son of Sir Francis Floud, Secretary of Labour and Fisheries. and the (Chairman af *h« TWe study of Lady Floud and her son Bernard Floud. They are arveh . een i ouile cnL im 0o became on o c sOtle Ece 600 o son ol Sir Francis Floud, Secretary of the Minist;yâ€";);i isheries, and the Chairman of the Board of Customs ana igland, who has been appointed High Commissioner in P Ma :c i0‘ F0 . E ! MuUTT STILL BATTING FoR RUTH â€" STRIKE sliced quite L0 2000 EpPC CCCR APSU" COImnnSsIoner in iovernment, in succession to Sir William Wipe, peel and cut tomatoes in slices. _ Sprinkle with salt and pepâ€" per, dredge with flour and saute in bueter. _ Place on hot platter and pour over dressing made by creamâ€" ing butter, adding dry ingredients, yolk of eggs rubbed to paste, egg beaten slightly and vinegar, then cooking over hot water, stirring conâ€" stantly until it thickens. Baked Tomatoes Wipe six small tomatoes and make two oneâ€"inch gashes on blossom end of each, having gashes cross each other at right angles. Place in pan and bake until thoroughly heated. Serve with sauce for devilled tomaâ€" toes, adding, just before serving, 1 tablespoon heavy cream. Stuffed Tomatoes Prepare six mediumâ€"sized tomaâ€" toes. Take, out seeds and pulp sprinkle inside of tomatoes _ with salt, invert and let stand half an hour. Cook 5 minutes 2 tablespoons butter with %4 tablespoon finely chop.â€" ped onion. Add % cup finely chopped cold cooked chicken or veal, % cup stale soft bread crumbs, tomato pulp Tomato®s A La Creme ’ Wipe peel and slice 4 or 5 large tomatoes. Sprinkle with salt and pepper, dredge with flour and saute in butter. Place on a hot platter and pour over 1% cups white sauce. Devilled Tomatoes Three tomatoes, salt and pepper, flour, butter for sauteing, 1 teaspoon mustard, % teaspoon salt, few grains cayenne, yolk of 1 hardâ€"boiled egg, 1 egg, 2 tablespoons vinegar, 4 tableâ€" spoons butter, 2 teaspoons powdered sugar. ed for this purpose. Other vegetables such as corn and sweet peppers and gre°®n beans and lima beans may be used singly or in combination. So may nuts and cheese. : Broiled Tomatoes Wipe and cut in halves crosswise, cut off a thin slice from rounding part of each half. Sprinkle with sait and pepper, dip in crumbs, egg and crumbs again, place in a well butâ€" tered broiler and broil 6 to 8 minâ€" utes. mMuTT STILL F?‘Tkfi{“flm NN 7 THE BABE â€" SsTRike T'H Qee \A‘ n/\ i ut "And the thing was right in the eyes of the king and of all the assemâ€" bly." They all agreed to keep _ the had the people gathered thefi:ééi;é; together to Jerusalem," They had not assembledrtrom the villages of Judah, to say nothing of the towns trorn;;x;é end of Palestine to the other. _ "For they could not keep it at that time." At the time when Hezekiah reâ€" opened the renovated temple, "Beâ€" cause the priests had not sanctified themselves in sufficient number," A large number of priests would be re. quired for the sacrifice of so many animals as would be offered up, and those priests must undergo a course of ceremonial purification to meet the requirements of the law. "Neither _ "For the king had taken counsel, and his princes." Hezekiah was no arâ€" bitrary ruler, He did not foolishly think that all wisdom resided in himâ€" self, "And all the assembly in Jeruâ€" salem," Hezekiah would dave a true democracy. "To keep the passover in the second month," The second month of the Jewish year, the month Ziv or Iyar, corresponding roughly to our May, ‘ "The God of Israei." Hezekiah did not say, ‘the God of Judah,‘ but used ‘Israel,‘ the name of the Northern Kingdom, which was also Godâ€"given name of Jacob, and thus of all the Israelites, descended from him, "Hezekiah Leads His People Back to Godâ€"2, Chronicles, Chapter 30 GOLDEN TEXT â€" "God is gracious and merciful." TIMEâ€"Hezekiah was born, B.C. 747 became king, B.C, 723, held his great pa.ssovel", B.C. 722, PLACEâ€"Perusale m "And Hezekiah sent to all Israel and Judah," The good king was not conâ€" tent with the reestablishment of worâ€" ship in Jerusalem alone, but longed to restore the pure worship of Jehovah on a national scale, "And wrote letâ€" ters also to Ephriam and Manasseh." These tribes are specially mentioned, not only as being nearest to Judah, but as being the leading tribes of Israel, "That they should come to the house of Jehovah at Jerusalem,." The ancient sanctuary established by the Lord, to replace which in the Northâ€" ern Kingdom Jeroboam had set up riâ€" val sanctuaries at Bethel in the south and Dan in the north, where Jehovah was worshipped with the idolatrous symbol of bulls. "To keep the passâ€" over unto Jehovah," «The passover was the chief religious feast of the Jews, commemorating the great delâ€" iverance of the people of God from the tenth plague in Egypt, Tomato Custards & Four cups fresh tomatoes chopped, 1 sliced onion, 1 bayleaf, 1 sprig parsley, 1 teaspoon salt, 4 teaspoon pepper, 3 eggs. Boil all ingredients together ex. ept eggs for 20 minutes. Put through coarse sieve. Add water if necesâ€" sary to make 2 cups puree. Add beaten eggs, pour into greased cusâ€" tard cups standing in shallow pan of water. Bake till firm, about 20 minâ€" utes in moderate oven. Turn out and serve with cream sauce to which peas or cheese has been added. Fried Tomatoes Dip thick slices of tomato in flour and fry in bacon fat. _ These fried tomatoes provide a nice luncheon or supper dish if served with bacon. Fried tomatoes with eggs is also a popular dish about this time of year. The possibilities of tomatoes hot or cold on your menus are legion. The Sunday School Tomato Canapes Three ounces cream cheese, 2 tableâ€" spoons Roquefort cheese, 2 tableâ€" spoons heavy * cream, *, teaspoon salt, shake of cayenne, 2 mediumâ€" sized tomates, toast, mayonnaise, Mix the two cheese together with cream and seasoning, until smooth. Cut rounds of toast the same size as tomato slices. Spread with cheese mixture, cover with slice of tomato and garnish with mayonnaise and parsley. and salt and pepper to taste. Cook 5 minutes, then add one egg slightly beaten, cook 1 minute and refill toâ€" matoes with mixture. Place in butâ€" tered pan, sprinkle with buttered cracker crumbs and bake 20 minutes in a hot oven. NTARIO ARCHIVES TORoNnto "And there assembled at Jerusalem much people to keep the feast of un. leavened bread in the second month," So called because in memory of the hasty leaving of Egypt, only unleayâ€" ened bread was used. "A very great assembly." The closing verses of this chapter carry swift and exultant joy, one particular tumbling after another as if the happy chronicler could not race dis pen fast enough, "For if ye turn again unto Jehovah, your brethren and your children shall find compassion before them that led them captive," Terrible indeed was the lot of the exiles in Assyria, They lost all their goods. They were deâ€" prived of all of their comforts, "And shall come again into this land." That was the one great longing of the exâ€" iles, expressed most sorrowfully in such psaims as Ps. 137: "By the rivers of Babylon, There we sat down, yen.l; we wept, When we remembered Zion"" [“For Jehovah your God is gracious and merciful, No one covid have said that the Jews deserved to be brought| back to their own land, but (‘.m‘l‘l1 mercy are exceeded their deserving.' "And will not turn away his face, it ye return unto him," Strong sunny, confidence in God shines from the whole message and reaches its climax in the closing assurance that he is | merciful and gracious. i Wmal Nt saye them up to be an asâ€" tonishment. Their pitiful {fate amazâ€" ed all the nations round. "Now be yet not stiffnecked, as your fathers were." Beginning with the day of Jeroboam and Rehoboam, the Isâ€" raslites had been stiffnecked in their determined opposition to the will of God. "But yield yourselves unto Jeâ€" hovah." To yield ourselves to the Lord, is to make ourselves over to him giving him the entire possession and control of our whole being, "And enter into his sanctuary which he hath sancâ€" tified for ever," Kezekiah refers to the central building of Solomon‘s temple, the Holy Place and the Most Holy Place, "And serve Jehovah your God. By worshipping him and bring-! ing him offerings. "That his fierce anâ€"| ger may turn away from you." The message is an invitation, but it is also a warning. | "And be not ye like your fathers, and like your brethren, who trespassâ€" ed against Jehovah, the God of their fathers." A strange and significant snatch of corroborating history is to be found in 1, Chron, 5 : 23â€"26. "So that he gave them up to desolation, as ye see." The margin reads, ‘So that he gave them up to be an asâ€" tonishment. Their pitiful {fate amazâ€" ed all the nations round. + thers to that goodly land and had made them a great nation. "That he may réeturn to the remnmant that are escaped of you out of the hand of the kings of Assyria," God is eager to meet his repentant children, Like the father of the prodigal who ran out to meet him and would not allow dAim to finish his prepared speech of conâ€" fession, is our God hastens toward any sinner who turns back toward home. | "So they established a decree to | make proclamation throughout all Is. |rael, from Beersheba even to Dan." Beerâ€"sheba was a town in the extreme south of Palestine and Dan a town in the extreme north, so that the phrase included the entire nation. "That they should come to keep tha passover unto Jehovah, the God of Israel," He. zekiah‘s reform had its political and social aspects, but he made it essenâ€" tially and fundamentally relicloul.: "At Jerusalem," The religious centre of the nation, consecrated by centur-, ies of worship and hallowed by the very presence of Jehovah in the Mostl Holy Place, "For they had not keptl it in great numbers (margin, ‘for a long time‘) in such sort as it is writ.‘ ten." Pious families here and there | had been observing the sacred feast according to God‘s explicit directions, but no observance on a national scale had been attempted for many decades, "8o the posts went with the letters from the king and his princes throughâ€" out all Israel and Judah." Swift and tireless runners sped aloug the pathâ€"| . ways of Palestine, up hill and down dale. "And according to the command. " ment of the king, saying, Ye children | of Israel, turn again unto Jehovah."“ Turn away from your idols and yield ; once more to God, "The God of Abâ€"| raham, Issac and Isra®l." That is of | ; Jacob, the God who had led their faâ€") , thers to that goodlv land and haa By BUD FISHER passover once more, to hold it in the second month, and to invite the nor. thern tribes to the feast. ‘ and where the word "weather" is meaningless, the more imaginative aeronautic engineers see hermetically sealed planes winging their way be. tween Europe and America at speedi of 500 miles an hour. To them breakâ€" fast in New York, dinner in Londor is no wild dream.â€"Kew York Times cesfully driving an airplan®e by steam, The Manchester Guardian wonders if by some odd trick of fate steam ‘power, after having been "slowly edged off the land and water highways of the earth, should find a new home in the air." There are reasons for such optimism. In South Dakota two army officers will soon rise, in the largest baloon ever built, into the stratosphere, there to make observations which will add to our knowledge not only of the cosmic rays but of the air its®lf. In that cloudless region of thin air and light winds, where one day is like another Impressed by the success of the Bessler brothers of California in sueâ€" There are exceptions to almost every ruie in English grammar, and the only standard is the best usage. There used to be an infallible stanâ€" dard in the English stage with its faultless accent and perfect gramâ€" mar. _ But the stage is not what it used to be, and has been ousted by the moving picture and the "talkies." with their "unspeakable" accents. The radio has also done much to change the current of speech and may do more, so that it is not without reaâ€" son that attempts are being made to get the announcers to speak correctly. | One very bad error is to be seen _every day in one newspaper or anâ€" other, the substitution of laid for 'Inin. In Ontario many speakers apâ€" ‘pear to be unaware that there is 'such a word as lain. _ Laid is also used for lay, and people say "I laid _ down," â€" when they mean "I lay down." If one says, "I %aid down, |the inclination is to ask what did h« lIny down. _ If he wishes to use the word laid, he should say "I laid myâ€" }self down," but it is simpler, as it is _correct, to say "I lay down." American newspapers are having an immense influence on the Canâ€" dian use of English. They have cut off the possessive case in words endâ€" ing with s. Instead of â€" saying ,"James‘s coat," they say "James coat," probably not being aware that the old custom was to say, "James, his coat," which is contracted into "James‘s coat." we have dirived our colloquial phrase from this direction, just as we learnâ€" ed to drop our h‘s as they do. The argument for "1. is me" is that it is an idiom, and idioms: are inâ€" dependent of rules. _ The debate over "I" and "me" goes on unendingly, but there is one thing that we ought to stop. It is the phrase, "between you and I." If the people who use it would reverse the pronouns and say "between I and you," they might learn to use the correct form, but every day we hear from the most unexpected sources the heartâ€"rending "between you and I," The correct form. of course, is "between you and me." Then there is the precisian who insists that we should say "It is 1," instead of "It‘s me." He is right, but he is fearfully stilted, and there is a general feeling, even among the most _ authoritative _ grammarians, that "It‘s me" is allowable. The French say "C‘est moi," and no doubt | If you see an apparition on ts boulevard, daintily arrayed in an alu. ‘mlnum cape or a cromium cowl, re. lplet. with streamâ€"lining, don‘t give iher a wide berth, She isn‘t one of ; those newfangled autos; she‘s just a "moderu miss dressed in the height of chic. ‘"Between You | _ Chicago,â€"Armored like a medieval | knight, or a wellâ€"protected bank truck \ the lady of fashion will sail forth to lthe social fray this autumn. â€"it‘s just a fashionable girl clad in a new cartridge belt made of brass aluminum or gold, While aluminum capes may break they never wear out; for cleaning, just a quick swipe with the polish, and they are glittering as new, and best of all they are light and so flex. ible they may be rolled up into miâ€" lady‘s purse. As for accessories, at least one item is certain to attract attention of strolâ€" ling policemen, That figure coming down the street with the glittering belt, Don‘t shoot Style artists, gathered preâ€"view of fall fashio metal as one of the ne for autumnm wear. Its u: mitted, is limited as yet. Milady Will Be Armored Like a Metal Among Newest Fabrics for Autumn Wear and It Doesn‘t Wear Out Medieval Knight fall fashions, revnlei the newest fabrics Its use, they adâ€" York Times and Me" here for a 4 .F on 37 it ""my