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Woman's World By Mair M. Morgan Lady Floud and Her Son SOAKISG HAM Before the days of scientific re 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. If you are going to bake a ham or several pounds of bacon always let it stand in cold water for at I'^ast eight hours, depending of course on the size of the cut. Both the flavor and texture of the meat are gi-eatly improved by the soaking. Cook In Low Temperature Another point to keep in mind i.i the necessity of slow cooking. The curing process dries and hardens the fibers of the meat, so, in order to prevent brittleness long, slow cook- ing is imperative. Whether the cook- ing process be boiling, broiling or baking, low temperature must be maintained. Something tart seems essential as an accompaniment to salted meats, but try to avoid the monotony of al- ways serving the same thing. If you are in a rut and continuously i:erve pineapple slices with your ham, tht following list may help yo«j to con eoet some original mixtures or com- binations: Slices of orange â€" rind and all â€" browned in ham fat, grilled ap- ple slices, glaced baked apples, chil- led spiced apple sauce, broiled ban- anas, glaced aprioeots, spiced peaches, ices and sherbets of pine- apple, orange, lime or lemon. Raisin sauce always is liked, but orange sauce, tomato sauce, frozen horse- radish sauce and frozen mustard sauce are simple and delicious for summer meals. The combination of horseradish and mustard is splendid, too. The next time you must resort to cold boiled ham as an emergency try ham rolls. They take only a few min- Btes to prepare and are quite un- asual. Ham Rolls Four slices cold boiled ham. 1 cup stale bread crumbs, 1 tablespoon melted apple or currant jelly, 5 tablespoons milk, 4 teaspoons prepar- ed mustard, paprika. Combine bread crumbs, milk, jelly, 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 min- utes. Baste two or three times dur- ing the baking with fruit juice or vinegar from sweet pickles. Serve with grilled apple slices or a spiced fruit pickle. joram are used in stuffings for poultry and meats. Dill, caraway, fennel, mustard, burnet, horse-radish and mint are for sauces. Herb Vinegars Herb vinegars are specially good in salad dressings. Ba"Sil, tarragon, garlic and parsley vinegars are easily made at home. Most fancy grocers also keep these vinegars on their shelves. Often it is the vine- gar that is the source of the indes- cribably agreeable taste found in French dressing served in fine hotels and restaurants. Tarragon vinegar should be made in August when the leaves are 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 stand three weeks, stirring each day. The vinegar is then strained and bottled ready for use. Basil vinegar is made by steeping the leaves in vinegar. For two weeks the vinegar is heated each day and poured over the leaves. The in- fusion is strained and more basil added until the desired strength is obtained. Garlic vinegar is unusually good with summer vegetables salads. Head lettuce, sliced tomatoes, cucumbers, new cabbage â€" in fact any vegetable served with French dressing made with garlic vinegar gains a distinc- tive flavor. Garlic Vinegar Six cloves garlic, 2 leaves basil, Vi nutmeg, 3 lemons, 3% cups vinegar. Grate nutmeg, squeeze juice from lemons, heat vinegar to the boiling point. Combine all ingredients and bring again to the boiling poi.Tt. Bottle and let stand three weeks. Strain, bottle and seal. SWEET HERBS Spare a corner of your perennial border for a few of the old-time sweet herbs that were always to be found in your grandmother's garden and you'll rejoice the palates of your household. Some herbs are perennial and, when once established, will come year after 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, par- sley, dill, chervil and mint are good fresh as well as dried. The secret of fine cooking lies in the seasoning and no French house- wife ever makes a soup without a fagot of herbs or kitchen bouquet. This kitchen bouquet usually con- tains bay-leaf, parsley, pepper-pod. carrot, celery and ihives. Soups and stews seasoned with these herbs have a savoriness impossible to gain any other way. Sage, thyme, savory and mar 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 dur- ing cooking. Spinach loses none of its calcium but much of its iron un- less properly cooked. Practically all minerals lost from vegetables remain in the water in which they are look- ed. That is why it is so important to utilize the water. AIR DESTROYS VITAMINS The destruction of vitamins is caused more generally bvt 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. 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 al- kaline solution within an hour. Expose to air and the duration of the heating period have marked ef- fect on the destruction of vitamin C. Heat alone, even at a high tem- perature, causes only a small loss of vitamin C in foods. Prolonged cook- ing is the cause of unnecessary loss of all three vitamins. So far as is known, ijitamins D and E are not likely to be affected by ordinary cooking methods. Baking is recognized as the best way to preserve all minerals. Next comes steaming or pressure-cooking. The method which taxes the skill of the cook is that of cooking in as and salt and pepper to taste. Cook .5 minutes, than add one egg slightly beaten, cook 1 minute and refill to- matoes with mixture. Place in but- tered pan, sprinkle with buttered cracker crumbs and bake 20 minutes in a hot oven. Tomato Canapes Three ounces cream cheese, 2 table- spoons Roquefort cheese, 2 table- spoons heavy cream, hi, teaspoon salt, shake of cayenne, 2 medium- sized tomales, toa.st, 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. Tomato Cuatards Four cups fresh tomatoes chopped, 1 sliced onion, 1 bayleaf, 1 sprig parsley, 1 teaspoon salt, V4 teaspoon pepper, 3 eggs. Boil all ingredients together ex- cpt eggs for 20 minutes. Put through coarse sieve. Add water if neces- sary to make 2 cups puree. Add beaten eggs, pour into greased cus- tard cups standing in shallow pan of water. Bake till firm, about 20 min- 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. Xew study of Lady Floud and her son Bernard Floud. They are the wife and son of Sir Francis Floud, Secretary of the Ministry of Labour and Fisheries, and the Chairman of the Board of Customs ana Excioe, of England, who has been appointed High Commissioner in Canada for His Majesty's Government, in succession to Sir William Clark. The Sunday School Lesson small an amount of water as pos- sible until the vegetable is tender, then letting the water cook away. This method closely resembles steam- ing, because most of the extracted nutriments cling to the vegetable. TOMATO RECIPES For scalloped tomatoes you need four ripe tomatoes, 4 green peppers, 1 package cream cheese, 1 cup cracker crumbs, % teaspoon salt, 2 teaspoons sugar, 1- teaspoon white pepper, 1 tablespoon butter, 1-3 cup milk, Scald and peel tomatoes. Cut in slices about V4 inch thick. Wash peppers. Remove seeds and white pith and cut in crosswise slices about 1-8 inch thick. Put a layer of to- matoes in a buttered baking dish and cover with a layer of pepper slices. Sprinkle with salt, pepper, sugar and crumbled cheese. Cover with crack- er 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 thirty-five minutes in a moderate oven. Serve from baking dish. Tomatoes and Mushrooms Then there are tomatoes and mush- rooms on toast! Four larjre tomatoes, 2 sweet green peppev, 4 small onions, % pound mushrooms, 2 tablespoons butter, 1 teaspoon salt, 1 teaspoon sugar, 1-8 teaspoon pepper, 4 squares hot buttered toast. Scald, peel and chop tomatoes. Wash pepper and remove seeds and white pith. Cut flesh in thin strips. Peel and slice onions. Com- bine peppers and onions and cook in butter over a slow fire for ten minutes. Add mushrooms which have been peeled and sliced quite thin. Cook five minutes longer and add tomatoes. Cook fifteen min- utes, until all are tender. Serve on hot buttred toast. The combinations and possibilities for stuffed tomatoes are endless Add meat for savoriness with bread crumbs, rice or macaroni. Beef, ham, veal, lamb or chicken may be utiliz- ed for this purpose. Other vegetables such as corn and sweet peppers and green 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 oflf a thin slice from rounding part of each half. Sprinkle with salt and pepper, dip in crumbs, egg and crumbs again, place in a well but- tered broiler and broil G to 8 min- utes. Tomatoes 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, ',4 teaspoon salt, few grains cayenne, yolk of 1 hard-boiled egg, 1 egg, 2 tablespoons vinegar, 4 table- spoons butter, 2 teaspoons powdered sugar. Wipe, peel and cut tomatoes in slices. Sprinkle with salt and pep- per, dredge with flour and saute in bueter. Place on hot platter and pour over dressing made by ci earn- ing butter, adding dry ingredients, yolk of eggs rubbed to paste, egg beaten slightly and vinegar, then cooking over hot water, stirring con- stantly until it thickens. Baked Toviatoes Wipe six small tomatoes and make two one-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 toma- toes, adding, just before serving, 1 tablespoon heavy cream. Stuffed Tomatoes Prepare six medium-sized toma- 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 % tablespoon finely chop, ped onion. Add % cup finely chopped cold cooked chicken or veal, ^ cup stale soft bread crumbs, tomato pulp "Hezekiah Leads His People Back to God â€" 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 passover. B.C. 722. PLACE â€" Perusale m "And Hezekiah sent to all Israel and Judah." The good king was not con- tent with t.he reestablishment of wor- ship in Jerusalem alone, but longed to restore the pure worship of Jehovah on a national scale. "And wrote let- 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 tiie house of Jehovah at Jerusalem." The ancient sanctuary established by the Lord, to replace which in the North- ern Kingdom Jeroboam had set up ri- 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 pass- over unto Jehovah." Tfce passorar was the chief religious feast of tbe Jews, commemorating the great del- iverance of the people of God from the tenth plague in Egypt. "The God of Israel." Hezekiah did not say, 'the God of Judah,' but used 'Israel,' the name of the Northern Kingdom, whioh was also God-given name of Jacob, and thus of all the Israelites, descended from him. "For the king had taken counsel, and his princes." Hezekiah was no ar- bitrary ruler. He did not foolishly think that all wisdom resided in him- self. "And all the assembly in Jeru- salem." Hezekiah would have a true democracy. "To keep the passover in the second month." The second month of the Jewish year, the month Zlv or lyar, corresponding roughly to our May. "For they could not keep It at that time." At the time wtoen Hezekiah re- opened the renovated temple. "Be- cause the priests had not sanctified themselves in sufficient number." A large number of priests would be re- quired for the sacrifice ot so many animals as would be offered up, and those priests must undergo a course of ceremonial purification to meet the requirements ot the law. "Neither had the people gathered themselves together to Jerusalem." They had not assembled from the villages ot Judah, to say nothing ot the towns from one end ot Palestine to the other. "And the thing was right in the eyes of the king and ot all the assem- bly." They all agreed to keep the pajjsover once more, to hold h iq yj^ second month, and to invite ih« aor. them tribes to the feast. "So they estaljlished a decree to make proclamation throughout all Is. rael, from Becr-sheba even to Dan." Beer-sheha was a town in the extrema south of Palestine and Dan a town in the extreme north, so that the phrasa included the entire nation. "That they should come to keep the passover unto Jehovah, the God of Israel." He- zekiah's reform had its political and social aspect.'--, but he made it essen- tially and fundamentally religious.' "At Jerusalem." The religious centre of tie nation, consecrated by centur- ies ot worship and hallowed by the' very presence of Jehovah In the Most Holy Place. "For they had not kept '\t 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 teast^ according to Goil's explicit illrections, !)ut no observance on a national scale â- 'lad been attempted for many decades. "So the posts went with the letters from the king and his princes through- nut all Israel and Judah." Swift and tireless runners sped along the path- ways of Pa4e.stine, up hill and down dale. "And according to the conimand- 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 Ab- raham, Issae and Israel." That is of Jacob, the God who had led their fa- thers to that goodly land and had made lliem a great nation. "That he may return to the remnant that are escaped of you out of the hand of the kings of .\ssyria." God is eager to meet his repentant children. Like the father of the prodigal who ran out to meet him and would not allow him to finish his prepared speech of con- fession, is our God hastens toward any sinn?r who turns back toward home. "And be not ye like your fathers, and like your brethren, who trespass- ed against Jehovah, the God of their tattlers." A strange and significant snatch of corroborating history is to be found in 1. Chron. 5 : 23-26. "So ihat he gave them up to desolation. as ye see." The margin reads, 'So that he gave them up to be an as- tonishment. Their pitiful fate amaz- ed all the nations round. "Now be yet not stiifneeked. as your fathers were." Beginning witih the day of Jeroboam and Rehoboam. the Is- raelites had been stiffnecked in their determined opposition to the will of God. "But yield yourselves unto Je- hovah." To yield ourselves to the Lord, is to make ourselves over to him giving liim the entire possession and control of our whole being. "And enter into his sanctuary which he hath sanc- tified for ever." Hezekiah refers to the central building of Solomon's temple, the Holy Place and the Most Holy Place. "And serve Jehovaii your God. By worshipping him and bring- ing him offerings. "That his tierce an. ger may turn away from you." The message' is an invitation, but It is also a warning. "For if ye turn again unto Jehovah, your brethren and your children shall find compassion before them that led tihem captive." Terrible indeed was the lot of the exiles in Assyria. They lost all their goods. They were de- prived of all of their comforts. "And shall come again into this land." That was the one great longing of the ex- iles, expressed most sorrowfully in such psalms as Ps.^137: "By the rivers of Babylon, There we sat down, yea, we wept. When we remembered Zion." "For Jehovah your God is gracious and merciful. No one could have said that the Jews deserved to be brought back to their own land, hut God's 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. "-â- Vnd there assembled at Jerusalem much people to keep the feast ot un- leavened bread in the second month." So called because in memory ot the hasty leaving of Egypt, only unleav- ened bread was used. "A very great assembly," The closing verses ot this chapter carry swift and exultant joy, one particular tumbling after another as it the happy chronicler could not race his pen fast enough. MUTT AND JEFFâ€" By BUD FISHER