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w Woman's World By Mair M. Morgan It Looks Serious OMELETS The great all-meal dish, that's th*.- omelet. For breakfast, luiKheon, din- ner and mid-night supper, it's al- ways good. You must watch one thing, thougii. An omelet ought to be served im- mediately it is cooked. It loses its golden fluffiness quickly if it stands. Turn it quickly onto a hot, buttered platter and eat at once. PLAIN OMELET Allow one egg for each person to be served and an extra egg for th<? pan. For each egg use I tablespoon hot water. Separate yolks and whites of eggs. Season yolks with salt and pepper and beat well, gradually beat- ing in water. Beat whites until stiff and fold the yolks into the whites. Pour into a hot, well-buttered omelet pan or a heavy frying pan and cook slowly until the underside is lightly browned. Then put the pan in a slow oven, 350 degrees F. and bake until the omelet is firm to the touch. To fold make a cut with a spatula at right angles to the handle of the pan and about two-thirds down from the handle. Be sure not to cut more than half-way through the mi.Kture. Tip the pan, slide spatula under omelet and fold it over as you slide it onto the hot platter. OTHER VARIETIES To make jelly omelet, spread cook- ed omelet with jelly just before fold- ing. Jam, preserves or jelly may be used. Ham Omelet: Sprinkle with a thick layer of chopped cooked ham, mixed with a little minced parsley if you like, before folding. I like to pour a cup of medium v.hite sauce around ham omelet when ready to serve. Chicken Omelet : Before folding omelet, cover with a thick layer of diced cooked chicken in a rich cream sauce. This is splendid for a party breakfast or "brunch" so satisfac- tory for summer entertaining. Cook- ed sweetbreads may be substituted for the chicken or you may use fish â€" tuna, crabmeat. lobster and salmon. Cheese Omelet: Sprinkle a thick layer of grated cheese over the top before folding and serve surrounded by a border of salted tomato slices. This is inviting for dinner when the day has been hot. If you start varying omelets you will go on almost indefinitely because all the vegetables may be used, mushrooms are delicious and the meats are savory and numerous. tongues of lamb and pickled pigs knuckles and many varieties of smoked sausages are especially liked when the thermometer soars. The use of these foods makes for variety in menus and lightens the work of the cook. COTTAGE CHEESE Many food by-products also have a season when they are naturally plentiful and of superior quality. During hot weather, when milk sours quickly and will become thick or clabbered within twenty-four hours if not kept on ice, cottage cheese is at its best. The quick souring of the milk prevents the development of a bitter taste and there is a delicacy of flavor not found at other seasons of the year. Buttermilk, too, is ef a finer flavor and makes an appetizing and health- ful beverage. It may be used to splendid advantage in baking, too. The following cottage cheese pie is seasonable and ideal for summer meals. Served with a vegetable din- ner a balanced menu i.^ assured. COTTAGE CHEESE PIE Two cups cottage cheese (one pound), 4 eggs. 4 tablespoons butter, % cup sugar, juice and grated rind 1 lemon. Vi cup cream, 1 tablespoon cornstarch, "-i teaspoon salt, ^4 tea- spoon vanilla. 4 tablespoons graham cracker crumbs. Roll graham crackers fine. Oil a baking pan with melted butter and sprinkle bottom and sides evenly with crumbs. Cream butter and sugar and add each yolk separately, beating each one thoroughly into the mixture. Add lemon juice, grated rind and salt to mixture. Put the cheese through a fine sieve and add cream and cornstarch to sifted cheese. Mix thoroughly and add to first mixture. Fold in whites of eggs beaten until stiflf. Pour into prepared pan and bake one hour in a slow oven (350 degrees P.). Serve cool, at least an hour after baking. SEASONAL FOODS The most economical way to set a table is to use vegetables when they are in season. The home-maker who lives in the country and has her own garden knows the reasons for each food. But she who markets in the city and has fresh vegetables before her the year round is apt to forget that each vegetable and fruit has a period of perfection and abundance when it is at its lowest price. The same thing is true of many meats and fish. Lamb is at its cheapest just now. It has passed the delicate expensive stage of "spring" lamb and is full- flavored and toothsome. Spring chicken also is ^specially good from now until September. It, too. has passed the first stage of costliness and immaturity. but â-  is still tender and juicy. Smoked and salted or "cured" meats and fish were considered more desirable years ago during the sum- mer months than the fresh products. The cured iK>rk products in particu- lar are seasonable and popular for summer, whereas the fresh cuts of pork arc relished only during the winter months. Dried and corned lieef. pickled SPARKLING PUNCH 2^4 cups lemon juice, 2-3 cup crushed mint leaves, 2 cups sugar, 1 cup water, 3 quarts gingerale, sprigs of mint. Method â€" Pour the lemon juice over the mint leaves, add sugar and water and bring to a boil. Remove from the heat and allow to cool. Strain. Add gingerale and pour over ice cubes. Garnish each glass with a sprig of fresh mint and if desired a small section of lemon. EGGS AND ONIONS Hard-boil as many eggs as you will want. Fry some sliced onions in but- ter without browning them, and when they are tender add flour according to the amount of onions, cook it a little, then moisten with the proper amount of milk (the proportion is a tablespoon of flour to a tablespoon of butter to one cup of milk; in this case it will do no harm if the milk has been boiled up with an onion stuck with two or three cloves), sea- son with salt, pepper and a little grated nutmeg and simmer gently for about 10 minutes. Into this put your hard-boiled eggs, halved, quartered or cut in slices. Let them warm through, and there you are. The addition of a little cream will improve it â€" if this is pos- sible. Brown it. or not, as vou like. The Sunday School Lesson Seemingly impaled on the post of the marker, the Leopard Moth flown by T. W. Morton swoops close around the pylon during King'j Cup Race at Hatfield .Airdrome, England. chopped celery, two whole cloves, one chopped onion and one cup dried beans that have been soaked over night in cold water. Simmer for about two hours or until the beans are thoroughly done and soft. A more substantial soup may be concocted from two oxtails, one large onion, four quarts water, one table- spoon beef drippings, one tablespoon salt, four whole cloves, one table- spoon mixed herbs, four peppercorns. Wash and cut up oxtails, separat- ing at the joints. Cut onion fine and fry in hot drippings. When lightly browned, draw onion to one side • of the pan and brown half of the oxtail. Put fried onion with tails in a soup kettle and cover with water. Tie pep- percorns and herbs in a small cloth and add to the soup. Add salt and simmer for three hours. Skim off fat, add salt and pepper if necessary, strain and serve very hot. May be thickened with flour and butter blend- ed together if desired. stitute and one cup of sugar. In an- other bowl, beat the egg-yolks with the remaining cup of sugar. Combine the two mixtures. Have ready the hot mashed potatoes, which should bs without lumps, add to them the melt- ed chocolate and combine with tho first mi.xture. Mix and sift the dry ingredients and add the nut meats. Add to the cake mixture, alternating with the milk. Fold in the stiffly beat- en whites. Bake in a loaf pan in a moderate oven. When cool, cover with marshmallow frosting or boiled frost- ing. This is a large moist cake, which will keep well. 5.n"Offv SOUPS A savory soup may be made from the broth from the boiled ham. Use all the liquor left from boiling the ham. Taste it and if too salty add water until the right seasoning is obtained. .\dd one can tomatoes, two raw potatoes cut into cubes, half cup LAZY DAISY PICKLES One gallon vinegar, 1 cup salt, 1 cup sugar, 12 small hot red peppers, 1 cup mustard seed, 2 gallons cu- cumbers, Iti to 2 inches long. Method: Wash cucumbers care- fully, pack them into clean glass jars. Mix salt, sugar, mustard and peppers with the vinegar, fill the jars to overflowing with it. Cover tightly, store in cool dry place. The pickles will be ready to eat in two weeks. r\- HIPPED-CREAM SANDWICHES H cup cream Powdered sugar H cup chopped Brazil nuts Vanilla Whip cream very stiff. Add sugar to make it quite sweet, few drops of vanilla, and chopped nuts. Spread be- tween very thin slices of buttered bread, and serve at once. Whipped cream mixed with pounded nut meats, spread on buttered bread with candied fruits added, is delicious. CHOCOLATE NUT CAKE A "nutty" flavor in the cake or sandwiches served to guests, will al- ways please. Furthermore, the serv- ing is a food aristocrat. Keep your jar of Brazil nuts well filled and either of the following may be pre- pared at short notice. 2 3 cup butter or butter substitute 2 cups sugar 4 eggs 1 cup mashed potatoes 2 squares chocolate 2 cups flour SV: teaspoons baking powder 1 teaspoon cinnamon H teaspoon mace H teaspoon grated nutmeg H teaspoon ground cloves 1 cup chopped Brazil nuts H cup milk Cream the butter or butter A DELICIOUS SALAD For a colorful and tonic-like salad tr>- a carrot and cabbage combination in gelatin. Here's the way to make it. Dissolve one package of lemon flavored gelatin in one pint of warm water. .-Vdd two tablespoons of vinegar and one teaspoon of salt and set it in the ice box. When the mix- ture is slightly thickened, fold in one cup of raw grated carrots and one cup of finely shredded cabbage. When it is firm, unmold on a platter covered with crisp lettuce and garnish with mayonnaise. This recii>e serves six i>ersons. Significant? Occasionally a merchant is heard to say. "my windows are m.v advertise- ment." Judging by the business done, some doubtless are. Over in Cold- water, accepting the challenge of the N'ews. a local nierchant decided to experiment along this line. He placed a number of articles in the window and among others placed one item and marked it at one-fifth its regular re- rail price. .\nd so far he has not re- ceived one inquiry concerning this particular item. Rather significant 1« it not?â€" North Hastings Review. L«**on X. â€" September 2. Mic«h Champions the OppresteA â€" Micah, Chapter* 2 » end 6:1 â€" 7:6. Gold- en Text. â€" He hath showed thee, O man, what i* good; and what doth the Lord require of thee, but to do justly, and to love kindness, and to walk humbly with thy Cod? â€" Micah 6:8. THE LESSON IN ITS SETTING Time.â€" B.C. 740. Place. â€" Micah was a native of Moresheth-gath, in Judah, not far from Gath. "Hear ye now what Jehovah saith." Very awakening and magni- ficent is that dramatic passage, with its rapid succession of addresses, cal- culated to excite the earnestness of the prophet, and to expose the stupid ity of the people. "Arise, contend thou before the mountains, and let the hills hear thy voice." The third portion of Micah's prophecy opens with a solemn appeal to nature to hear the Lord pleading with his peo- ple. "Hear, ye mountains, Jehovah's controversy, and ye enduring founda- tions of the earth." The mountains have lasted through all the genera- tions of God's people. "For Jehovah hath a controversy with his people, and he will contend with Israel." The charge (the controversy) which Je- hovah brings against his people is that in spite of God's goodness, they have forsaken him, and have repaid him only evil It is the Lord's strong plea which we hear in the verses fol- lowing. "O my people, what have I done unto thee?" The Lord asks what harm he has done to Israel, that his people should repay him with such i wickedness. "And wherein have I wearied thee?" So far from weary- ing Israel, God's kindness has been such. "Testify against me." Jehovah calls upon Israel to to defend her- self by justifying her implied charges against him. "For I brought thee up out of the land of Egypt." This great deliver- ance of Israel from bondage- in Egj-pt was God's chief blessing con- ferred upon his people. "And re- deemed thee out of the house of bond- age." Redemption is the greatest of the Bible words. "And I sent before thee Moses, Aaron, and Miriam." Moses, the great emancipator and lawmaker; Aaron, the first high priest; Miriam, who sang the song of triumph at the passage through the Red Sea. "0 my people, remember now what Balak king of Moab devised, and what Balaam the son of Beor answered him." The striking narrative respect- ing Balak and Balaam may be seen in Num. 22-24. "Remember from Shittim unto Gilgal. that ye may know the righteous acts of Jehovah. Shittim was the last station before the entry into Canaan (Hos. 9:10; Joel 3:18), and Gilgal was rolled away. "Wherewith shall 1 come before Jehovah, and bow myself before the high God?" This question involves an understanding of the nature of true woi-ship. It implies that such worship consists of bringi/ig some- thing to God, making some sacrifice to God. "Shall I tome before him with burnt-offerings." With bulls to be wholly consumed on the great al- tar in the court before the sanctuary. "With calves a yrar old?" Lev. S):3 prescribes that the calves and lambs offered as burnt-offerings should be a year old. and without blemish. "Will Jehovah be pleased with thousands of rams?" The ram was a common sacrificial animal; but does God require of us that we greatly exceed the common number? "Or with ten thousands of rivers of oil?" Oil was used with the meat offerings, but not in such enormous quantities as Micah suggests. "Shall I give my first-born for my transgression, tho fruit of my body for the skin of my soul?" The reference is to human sacrifices, such as that of Manasseh, who offered up one of his sons (2 Kings 21:2 ff.). and many followed his hideous example. "He hath showed thee, man, what is good." How has God made this revelation of goodness to-us? By Moses and the Law in the Old Testa- ment, by Christ and his teachings in the New Testament. ".\nd what doth Jehovah require of thee." Theue are strict requirements that follow, th« very minimum of what God delVnite- ly demands from us. "And to love kindness." The second great feature of religion, as defined by the pro- phet Micah, is to "love kindness"; not merely to show it occasionally or impulsively, but to love it. "Aad to walk humbly with thy God?" Walk- ing with God there must be commun- ion, based on love, and resulting ia imitation. -And that communion must be constant, and run through all the life, like a golden thread through some web. "The voice of Jehovah crieth unto the city." The city is Jerusalem, "And the man of wisdom will see thy name." The word translated "wis- dom" here is a rare word, of very comprehensive meaning; and soma ancient versions give the sentence, The man of wisdom will fear thy name. "Hear ye the rod, and who hath appointed it." It is the Assyrian invasion which is referred to; com- pare Isa. 10:5, 24. "Axid there yet treasures of wick- edness in the house fo the wicked." .Are the palaces of wicked still glit- tering with golden treasures obtain- ed by their iniquity? "And a scant measure that is abominable?" Tha ephah was a common measure o£ about three pecks, and to use too small a measure would be an easy way of cheating others and enrich- ing one's self. "ShaU I be pure with wicked bal- ances, and w^ith a bag of deceitful weights?" The obvious answer ij No I no matter how scrupulous you may be in the outward observance of reUgous rites. "For the rich men thereof (that is, of the city) are full of violence, and the inhabitants thereof have spoken lies, and their tongue is deceitful in their mouth." These statements show that the prophet involved in a com- mon condemnation the rich oppress- ors and the poor oppressed ones, since all the inhabitants were alike tainted with falsehood. The Forward-Tilted hifluence in Hats For Autumn Wear Tricornes to be Highlight in Realm of Millinery â€" Trimming Highly ^ Important The great changes in line and the many flattering variations In which fall millinery is interpreted will have the effect of making women "hat-en- thusiastic." The new development is in basic lines, new details and the clever way in which new trimming* are employed, to form a structural part of the hat. As an instance of this blending of trimming there is the forward-tilted movement in toques and small-brim- med hats, which raises the crown to- ward the back. The trimming is plac- ed across the centre of tie crown, instead of directly at the back, which enhances the impression of sharply rising height and at the same time give.-! a very youthful line, best visu- alized perltaijs by explaining that it is the effect so often seen in brides- maid's hats. Of course, in autumn •hats, this impression is achieved by discreet color effects and by such rich conventional media as hatter's plush, silky felt, velour and panne. Trim- mings may be of ribbons, of such feathers as either curled or glycer- ined ostrich, coq or simulated aig- rettes, but in every model, it is the method of using the trimming which is most important. Veils are strong- ly sponsored, with wide mesh, starch- ed and dot types all important. For specific lines the variety is so great that it is impossible to term any one type outstanding, but the forward tilted line is very promin- ent, tricornes have their customary different-looking versions than any wa have had i<icv-.- i:°'v. Manipulated brims, also giving the .aiPi-sssion of height toward the back, are likewisa an important trend. jCiâ€" ii.li. Mi.k. jLCJiiMiJ 9tm •••^â- â€¢* â- WL'SHES â€" IZ . â€" â€" â-  â€" ^