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Woman^s World By Mair M. Morgan A FRUIT CUP. .1 SALAD, A BEVERAGE AND A ^KSSKPT When next you market, buy more «raiiges than usual. Try one or more of these uhusual recipes! 1!>3J Fi-uit Cup (Serves (5-5) Peel oranges, removing skin down to juicy pulp. Cut out seprments free from membrane. Combine: 1 cup orange segments, % cup orange juice, 1 cup long slender pieces of red-skinned apple (unpeeled), i^ cup shredded dates, 2 tablespoons each of lemon juice and sugar. Serve very cold for appetizer or dessert. Winter Rose Salad (Serves 1) On individual salad plates ar- range a wreath of curly endive or lettuce hearts. Center plate with a small mold of cranberry jelly. Circle jelly mold with a double row of orange half slices or segments ar- aanged to simulate a rose. Serve with a sweet Frenrh dressing. Orange Fizz (Serves 1) 1 egg % sup orange juice 2 teaspoons sugar Beat egg white stiff. Beat in yolk and orange juice in which sugar has been dissolved. Serve in a large •gla.ss with ice to chill if desired. The egg makes this drink nourish- ing and gives It a delightful fluf- finess that makes it a favorite rival with children for the drug store soda drinks. It is excellent for a breakfast drink or for mid-meal serving. Variation : Mash a banana and beat into the egg white meringue be- fore adding the orange juice. Baked Apple Supreme (Serves 6) 6 baking apples Seedles raisins ',4 cup orange juice 2 tablespoons sugar Orange slices Sugar Water Quick-cooking tapioca Core apples, leaving cavity at Btem end. Stutf cavities with rai.^ms. Add sugar to orange juice ai.d fill any remaining space in cavities with this. Cover cavities each with orange slice dipped in sugar. Add enough water to remaining sugar and orange juice mixture to fill pan half- way. Add 2 tablespoons quick -cook- ing tapioca to each cup water ustd, putting bi'is of orancc slices also between app es in ra \ ' iks . .'.il a very pretty garnish for the apples and adds a delightful flavor. Lemon slices and lemon juice may be used in place of orange, in which case more sugar, will be needed. • • * FLAVOROUS MEAT DISHES There are tricks in all trades â€" particularly in cooking. One woman can serve fish or meat that fairly melts in the mouth. Another, with just as much effort, prepares a dish that is â€" well, "ordinary" is as far as one can go. A touch of sugar improves many a meat dish by ac- centuating the flavor, without act- ually sweetening the food. Try these Kcipes and you will quickly note the "difference." Baked Havi 1 slice raw ham 1 inch thick 1 tablespoon flour 2 tablespoons brown sugar 1 teaspoon mixed mustard Milk Mix together the sugar, flour and mustard. Rub well into both sides of the ham. Lay in a shallow bak- ing dish. Pour in enough milk to cover the ham. Bake in a moderate oven for thir'.y u'it.utes or until ham is tender and thoroughly cook- ing if needed. Beef Texas Style Cut cold roast beef in thin, uni- form slices and reheat In a sauce Blade as follows: 1 onion 1 tablespoon butter 2 green peppers 1 cup canned tomatoes 1 tablespoon sauce 3 drops tobasco 1 teaspoon sugar Salt and pepper Slice onion and fry in butter until soft and yellow. Add finely chopped pepper and tomatoes. Simmer until thick. Add seasonings and meat. Cook until meat is hot. Serve garn- ished with small triangles of thin buttered toast. • * • SAVORY MEALS A friend of ours said to us recent- ly: One of the things I'm proudest of is that my family praKe the most meals I serve the last few days of the month when I have to budget like the mischief to make ends meet and pay the bills. Perhaps it's be- cause I put in so much time and thought to make up for the econ- omy I have to practice. "In the breakfast menu I suggest a cooked grain cereal because this type gives the most food valua for the money. Extra large servings of the cereal are given, and it's eaten with cream. "My luncheon menu with macaroni baked with tomato and cheese sauce as main course develops the flavor of bland foods as much as possible and includes some highly flavored foods. Vitamins and minerals are supplied in abundance and make up for any lack in this regard at break- fast. Salisbiiry Steak Broil •'Salisbury steak is fancier than hamburger but uses the same round steak. To make it, put round steak through the food chopper twice. Season well, using 1 tea- spoon salt and 1-8 teaspoon pep- per to each pound of steak. Make into round, flat cakes and broil in a fine wire broiler under or over a clear flame. Salisbury steak is always broiled, never pan-fried like hamburger. "Creamed potatoes are chosen in the dinner menu for the amount of milk they add to the dietary. Keep in mind that skimmed milk may be used to advantage in cooking where strict economy must be practised. "Any vegetable of pronounced flavor may be used for the second vegetable. The carrots were se- lected because of their contrasting color and texture and also on ac- cout of their cheapness. Browned parsnips, buttered yellow turnips "greens" such as spinach, kale or endive might well be used. "The dinner dessert uses dried apples in place of resh ^ruit. It's such a good simple pudding that I think you will want the recipe." Dried Apple Pudding One cup dried apples, 1 cup mo- lasses, 1 1-4 cups flour, 3 table- spoons shortening, 1 egg. 1 teaspoon cinnamon, 1-2 teaspoon cloves, 1-2 teaspoon salt. Wash apples through several waters. Let stand over night in cold water to cover. In the morning cut in small pieces and simmer in water in which they were soaked until tender. Dissolve soda in molas- ses and add to stewed apples. Mix and sift flour, spices and salt and stir into first mixture. Add shorten- ing and heat well. Add egg well beaten and turn into a well butter- ed baking dish. Bake forty-flve min- utes in a moderate oven. Serve warm with hard sauce or lemon sauce. Cheese Turnovers Heat together in a saucepan, with- out boiling, four tablespoons grated cheese, two beaten eggs, a tables- poon butter, salt and cayenne to taste. When the mixture thickens set it aside to cool. Roll out thinly some pie paste, cut into rounds, place some of the mix- ture on each, fold over, moisten the edges and join, and bake in a hot oven. HOME Hh\TS Adding Salt to Starck A handful of salt added to your starch gives your clothes a new tex- ture. -^ Dry Salt and FruH Slain Sprinkle some dry salt immediate- ly on a fruit stain and it will sel- dom become permanent. Hair Brush The bristles of the hair brush can be hardened by dipping them in a strong solution of hot water and alum. Seasoning for Roast Menln In seasoning meat, if one teaspoon of salt to the pound is used, it will be just right for the majority of tastes. More About Vinegar If the shells of eggs crack when they are being boil-^d a small quantity of vinegar added to the water will stop further breakage. Combination Silnd Try using cooked or canned snap beans cooked carrots diced, and chopped onion or chopped celery. This combination will make a good .•^alad. Oilcloth Preserving The Broom Put a liberal quantity of salt in a pail of water and bring to a boil. Soak the broom in this solution about every two weeks and the straws will not become brittle. Borax In Starch Gives Gloss When making starch, add a little borax and this gives a gloss to articles when ironed. After the starch is made, stir in a little cold water; this will prevent the form- ation of skin on the top. Add Olive Oil When washing new socks or wool- lens of any description, add a few drops of olive oil to the final rins- ing water, his makes them delight- fully soft Hiid comfortable to wear and helps to prevent .shrinking. Drying Woolen Garments Woollen garments and undercloth- es will dry more quickly if, after hanging on the line, the legs and sleeves arc stuffed with crumpled paper. The paper absorbs the water and also prevents any shrinking by keeping the garments open. Ironing Soft Collars When ironing soft collars, take an old serviette, starch well, and dry thoroughly. Place this on the iron- ing blanket and iron all the coi;:-irs on it. his gives them quite a new appearance, and the collars will not crease quickly or soil easily. TRICKS OF THE TRADE Lucio. in the Manchester Guardian. ("There Is a great deal too much propaganda going on."â€" Mr. Ramsay MacDonald.) Note it In your memorauuuni. Write it boldly on the page; There is too much propaganda In this pestilential age. Lo! from Die-hards to Darwinians, Each his eager cause promotes; People push their foul opinions Down their neighbor's peaceful throats. Dearie me. It is annoying For to see such goings-on â€" Error's forces all deploying. Simple truth so oft outshone! It we could, by law. decrease Would it not indeed be splendid Propaganda, all Intended For misleading proper geese? Wliat we need Is legislation To reduce our growing shame. And protect the British nation From this soul-destroying game. Still, if we by law could master Propaganda's baleful aid, Should not we have brought disaster To the politician's trade? Nonsense: Any pollticiaan Would not fear a point Ilka that â€" He coiild put the true position Very clear and very flat. Propaganda's vile occasion Naught, of course, but sweet pep- suasion Springs from Opposition alms â€" Could emerge from Truthful Jame.'«. SUN rH DAY CHOO I F^qoM Fashion Hints LESSON IX., March 3.â€" PETER UN- MASKS FALSEHOOD AND HYP- OCRISY, Acts 5: 1-16; 8: 18-24. Golden Text: Wherefore, putting away falsehood, speak ye truth each one with his neighbor; for we are members one of another. Ephesians 4: 25. THE LESSON IN ITS SETTING Time â€" The events in the fifth chapter of Acts took place in the year .31 A.D.; those in the eighth chapter of Acta took place a year later. Place â€" The fifth chapter of Acts records events, all of which took place in the city of Jerusalem; the events recorded in the eighth chapt- er of Acts are located principally in the city of Samaria. "But". The passage which this word introduces is at once set in contrast to the preceding passage. At the close of the fourth chapter . we havi the record of Barnabas, a wealthy Cypriote, who had sold a field and brought the money, and laid it at the apostles' feet. Now we are to read of a related event in the early Church, similar in one way, tragically dissimilar in an- other. If only that little preposition but could be eliminated from our liv- es, and from the history of the Church of every age! "A certain man named Ananias. Not to be confused, of course, with another of the same name, appearing in Acts 9 : 10 â€" 17. "With Sapphira his wife." Her name is derived from that of the precious stone, sapphire. "Sold a possession." The word may signify either lands, or buildings, or any kind of property. "And kept back part of the price." That is while at the same time they professed to be bringing the whole sum into the common fund. "His wife also being privy to it." A wife of strong, noble char- acter could have been a tremendous help to Ananias in this hour of great temptation. "And brought a certain part, and laid it at the apostles' feet." A pious art, but prompted by wicked motives. God is not pleased with external rites, with mere words and gestures, as many men are; He loons into the heart of man, and judges his acts accordingly (2 Cor. 8 : 12; 9 : 7). "But Peter said, Ananias, why hath Satan filled thy heart." One is at once reminded of the sirailai- statement concerning Judas Iscariot (John 13 : 2). "To lie to the Holy Spirit." The Holy Spirit was the guide and source of power for the Church, and it was within the Church that his sin had been com- mitted. "And to keep back part of the price of the land?" The sin commonly ascribed to .A.nanias and his wife is falsehood; but when the whole story, together with the pro- bable motives of the transgression, is unfolded, it is found to involve a combination of numerous offences. "While it remained, did it not re- main thine own? and after it was sold, was it no*-, in thy power?" The community of goods was not com- pulsory, it was permitted and en- couraged because it sprang volun- | tarily from love to one's neighbor. This is the true glory of all Christr ian service: it is pure thanksgiving. "How is it that thou'' hast conceived this thing in thy heart?" The origin- al is a translation of a Hebrew ex- pression which is found in the pro- phet Haggai (1 : 5. 7; 2 : 18). and . . , implies long and deep deliber- ation on the part of this offender. "Thou hast not lied unto men, but unto God." It is not meant that he had not lied unto men, but that ly- ing to men did not completely des- cribe his sin. "And Ananias htaring these words fell down and gave up the ghost" Terrible as this Divine judgment was, we cannot wonder that it should be inflicteo, for it was so done to check that kind of offence which brought in all the troubles of the early Church, and which though 13 cht-y be not .so punUhed now, whun Christ's Church has obtained more firm hold on the world, yet would, if not terribly visited in these earlier days, have overthrown the whole work of the apostles. "And great fear came upon all that heard it." The same result occurred as Pentecost (Acts 2 : 43). Whatever may be said about fear, it is a divinely intended deterrent, especial- ly for those who know the law of the Lord. ".\nd the young men arose and wrapped him round." They probably wrapped the body with the robe which Ananias had been wearing at the time. "And they carried him out; and buried him." It is not an in- frequent custom even today in Jeru- salem to bury within three or four hours after the person has died. "Now when Simon saw that through the laying on of the apostl es' hands the Holy Spirit was given." The word here translated saw would seem to point to some out vard manifestation of the inward presence of the Spirit. "He offered them money." "Saying, Give me al so this power, that on whomsoever I lay my hands, he may receive the Holy Spirit." Simon's whole attitude is that of a professional wizard con- vinced that strangers have at com- mand magical powers of wonderful strength. He fancied tliat he could by money be instructed how to ac- quire, use, and impart, all in the way of trade, these powers. "But Peter said unto him. Thy silver perish with thee, because thou hast thought to obtain the gift of God with money." The words are no curse or imprecation, as is evi- dent from verse 22, but rather a vehement expression of horror on the part of Peter. "Thou hast neither part nor lot in this matter: for they heart is not right before God." "Repent tlierefore of this thy wickedness, and pray the Lord, if perhaps the thought of thy heart shall be for- given thee." Peter here neither for- gives him for condemns him, but pleads with this hardened and blinded sinner to confess at once his sin before God and turn from it ere it be too late. "For I see that thou art in the gall of bitterness and in the bond of ii:iquity." There is a double met- aphor. The ancients considered that the gall of noxious reptiles was the source of their venom, and Peter warns Simon that unless repentance comes he will become worse and worse until he becomes all venom. The second represents Simon as a chain or band of iniquity, and per- haps means that not only will Simon become concentrated essence of evil, but that he will become so habituat- ed to being it, that he will not be able to back away from it. "And Simon answered and said, Pray ye for me to the Lord, that none of the things which ye have spoken come upon me." Simon shows by the character of his petition that he is not moved by a true spirit of repentance. He utters no word of sorrow for the evil of his thought, but only petitions that he may suffer no punishment. His entreaty may be compared with that oft-repeated petition of Pharaoh to Moses, In- treat the Lord for me, extorted by fear and followed by*no change of conduct (E.x. 8 : 8, 28; 9 : 28; 10 : 17). 1 In th« new collection at b»t« iovi for apring, the following highlight^ are stressed : Off-fac* gilbouette* exceedlngif important, often in flaring awa/ bat narrov forward movenienta. « • « Sailors of many types, including Bretons, with new interest in trt»* mingi and color accent*. Shallow crowna which ibow • tendency toward width. « • • Underbrim trimmings introdunnf color contrasts in two or thre« gmy combinations. • « • Forward crown line as developed by Louise Bourbon, who i» well rt' presented in this group. • • • Cuff effects which have a bonnat suggestion. • • • Bumper edge pill-boxes. • « • Double brims. Slim Smart Lines Illustrated Dressmaking Lesson Furnished With Every Pattern Caller: This poem was written by a lawyer. Has it any value? Editor (glancing through it): About as much value as a legal epinion written by a poet. MUTT AND JEFF- Here's a charming dress for any< one whose figure needs study for slender effect, jVnd isn't the way the collar fin- ishes with a jabot frill, smart! Ift especially nice for those who lik« the comfort and becomingnesi <rf an open V neck, yet dislike th« bareness of a coUarless model. Bulk that is apt to creep in about the hip area, will gain a slender ap- pearance through the curved skirt seaming. A black and white crepe silk print, as the original, will brighten your winter wardrobe at remark- ably small cost. The trim is plain white. Style No. 2699 is designed for sizes 36, 38, 40. 42, 44, 46 and 48- inches bust. Size 36 requires 3 1-2 yards of 39- inch material with 3-4 yard of 39- inch contrasting. HOW TO ORDER PATTERNS Write your name and address plainly, giving number and size of such patterns as you want. Enclos* 15c in stamps or coin (coin prefer- red â€" wrap it carefully) for each number, and address your order to W^ilson Pattern Service, 73 West Adelaide St., Toronto. By BUD FISHER