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'â-  " i T t*»»*t»»»»*»»»i»»» »*»»»» »-» ' » ittttiittti i i » " « t i r > » 1 1 I i -.a Woman^s World By Mair M. Morgan RASPBERRIES ARE 'IN" "Giving the family the raspberry" is something every hoanemaker should indulge in at least once a year. But it takes on its original meaning these days when the rosy- toned berries have come on the mar- ket. They are fine berries this year, too. having had good rains in June to make them luscious. Raspberries make delicious des- serts and variations from the 'ber- riea-and-cream theme give the cook a ohance to serve more of the fresh fruit. Raspberry Fluff Is nutritious and a perfect finish for a light lunch or cold plate summer dinner. RASPBERRY FLUFF 1/3 cup quick-cooking tapioca ','» cup sugar % teaspoon salt 1 or 2 egg yolks 4 cups milk 1 or two egg whites, stiffly beaten 1 teaspoon flavouring I cup fresh raspberries % cup whipped cream Combine quick-cooking tapioca, sugar, salt, egg yolk, and milk on top of double boiler and stir enough to break egg yolk. Place over rapidly boiling water, bring to scalding point (allow 5 to 7 minutes) and cook 5 minutes, stirring frequently. Remove from boiling water. Fold a small amount into egg wihite; add to re- maining tapioca mixture and blend. Coolâ€" mi.\ture thickens as it cools. Add flavouring and chill. Then fold in whipped cream and slightly crush- ed barrios. Pile in sherbet glasses. Garnish with a few whole or crushed berries and additional w.hipped cream. Raspberry flavour can easily pre- served for winter now. Long ago. it was impossible to make raspberry jelly because the fruit is deficient in that jelly-making substance called pestin. But the new short boil recipes give a perfect raspberry jelly with all the colour and flavour of the fresh ripe fruit. It is made in a few minutes at "low cost from this test- ed recipe. * « * CURRIES TAKE CARE OF LEFTOVERS to the sauce when ready to add tlie me,.-t. Alii.ost any kind of left-over meat may be reheated In tills sauce and served in a border of well cooked rice. Or cheap cuts of meat may be cut in dice and browned quickly m hot fat. Then stmmer them in the sauce on top of the stove or In the oven, casserole fashion, until tender, A cheap cut of lamb is delicious cooked this way. Fisii and eggs are also good curried. Hard boil eggs and reheat in sauce. If you are entirely unfamiliar with the taste of curry It may help you in judging the amount to use it you know that curry powder is a combin- ation of several condiments, including coriander seeds, tumeric and fenu- greek seeds as well aa other spices. It naturally varies in strength, flavor and "bite" according to its composi- tion, so it's a good idea to use it sparingly at first. * * • OMELETTES Off For Crimes Talks Some 01 the housewives like curried dishes in restaurants but evidently suppose thorn to be too complicated for homo manufacture. iteally, curry is easy to u-e and a fine change once in awhile for the family. A good way to use up left-overs, too, and make them look ••partiHed" at the same time. Curry sauce was designed original- ly to make the East ludalus' Inevit- able bowl of rice more palatable and to stimulate lagging appetites during hot weather. Paradoxical as it may sound. ti\t' highly seasoned sauce doe.s tempt the appetite and is a good addition to summer menus. Curries loou nice, because you put the rice on a hot serving dish to form a border and the vegetables, meat or whatever the foundation may be in the centre. Here's youi' basic curry rule, modi- fied to please Western palates. CURRY SAUCE One vcaut tablespoon curry pow- der, 1 table spoon flour. 2 tablespoons butter. 2 cups tomato juice or meat broth, 1 (Miion, 1 tablespoon chutney sauce, 114 tablespoons lemon juice, 1 tablespoon sugar, V3 teaspoon salt, 1/S teaspoon pepper. Melt butter and stir in curry pow- der and flour. Cook and stir until frot'hy. Slowly add tomato juico or me;it broth, stirring constantly. When smooth add minced onion, chutney, lemon juice, sugar, salt and pepper. Simmer for thirty minutes. It chut- ney sauce is not available, chopped cucumber rings or minced sweet pickle may be used. If you like you may add 1 tablespoon claret or port There are many who say â€" and try to prove â€" that omelettes are ditficult to make. We do not want to minimize the talent of our fellow-cooks. But we should like to see those talents wid- er spread. And particularly in the matter of omelettes. They are easy. Try, and see. But there is one essential to a good ome- lette â€" absolute puncualify of those intending to eat it. Keep them wait- ing, rather than the omelette! 1. Put a very strong, siiallow fry- ing pan to get hot. 2. Break your eggs and lightly beat the yolks and whites together. Do not whisk. 3. Season well. If you want chop- ped ham, herbs, or mushrooms, etc., put them in now. Add no ot<her mois- ture whatever. 4. Put a piece of butter â€" the size of a walnut â€" in the pan. It will sizzle and spit. It it browns, pour it away and put in another bit. 5. Pour in the eggs. As the sides begin to set, slip a turner bjneath them to allow the more liquid part to run beneath. Do not stir, but put turnet- under tie centre to prevent it sticking. 6. While there is still a lot of yel- low, runny mixture, take the pan from the fire, and slip the turner under the mixture on the handle side ot the pan. (There ia no denying that tiiit; needs practice.) A Spanish omelette Is served flat. and contains small pieces of potato, pimento, tomato and oniou. A bacon omelette is also flatâ€" well seasoned and with a rasher of bacon whole upon it or pieces of cooked bacon may be added to egg mixture. « * • BEAN SALAD Lewis E. Laws, noted warden Mrs Lawes and their daughter, from New York aboard the Frenc confers n'-e on 't me and prisons. of Sing Sing Prison, pictured with Cherie, as vhey sailed lor Europe h liner Normandie. He will attend Wihen the children have outgrown their cot it may be made into an ideal garden seat for them. Remove one side, shorten the legs, and, if shabby, give a coat of bright paint. Cover the mattre.s with cretonne and make cushions to match. * » » W«hen making sandwiches grate the cucumber instead ot slicing it. and it will not slip out. Irish Potato Soup Two large onions, three large pota- toes and about two ounces of bacon. Slice all ingredients very thin, add salt and pepper and boil in 2 quarts ot water for 2 hours. Potato Meat Pie Place alternate layers of raw or uncooked meat of any kind and ot uncooked onions and potatoes in a deep bowl. Season plentifully with salt and pepper and other seasoning that may be desired. Cover over with a short crust and bake in a slow oven. Treacle George 1 head lettuce shredded, few stalks celery, cut fine, 1 cau pork and beans. Place thin slice of raw onion in bottom of bowl. Add 2 table- spoons French dressing, pepper and salt to taste. Remove onion before serving. Good tor meatless meal. * * * HOUSEHOLD HINTS When binding with tiiin material, fold the bias strip down the centre and sew the two raw edges to the edge of garment, thus leaving the folded edge for sewing on the inside. * * * K you have not a fisti kettle with drainer, tie the fish in muslin so that it may be removed without breaking. ♦ » » A tolding clothes-prop will keep clean indoors. Just cut the prop in two. On one side put a small hinge and on the opposite side a bolt. You can then fold it up. Described by its inventor as eco. nomical, wiholesome and attractive. In the bottom of a four-inch cake tin place a quarter inch layer of fairly short pie crust. Over this a thin lay. or of molasses or syrup. Then a lay- er of bread crumbs thick enough to hide the syrup layer. Continue al- ternate layers of syrup and crumbs until the tin is full, a little, not too much lemon juice ou each. Bake in a fairly quick oven and serve either hot or cold. Keeping Bananas White through a pastry bag and tube around edge. Return to oven and bake until eggs are set. Arrange on serving dis& and garnish with wa- tercress. Deerfoot Potatoes â€" Wash and pare potatoes of uniform size. Re- move from each two portions, us- ing an apple corer. Fill cavities thus made with sausages and insert rounds of potatoes to conceal sau- sages. Put in a pain and bake in a hot oven until potatoes are sort. Saratoga Chips â€" Wash and pare potatoes. Slice thinly ( using vege- table slieer) into a bowl of cold wa- ter. Let stand two hours, changing water twice. Drain, plunge in a kettle of boiling water, and boil one minute. Drain again, and cover with cold water. Take from water and dry between dowels. Fry in deep fat until light brown, keeping in motion with a skimmer. Drain on brown paper, and sprinkle with salt. Potato Fritters â€" 2 cups hot riced potatoes, 2 tablesiwons cream, 2 tablespoons wine. 1 teaspoon salt, few grating nutmeg, few grains cayenne, 3 eggs, yolks 2 eggs, Ms cup flour. Add cream, wine, and seasonings to potatoes: then add eggs well beaten, having bowl con- taining mixture in pan of ice-water, and beat until cold. Add flour, and when well mixed, drop by spoon- fuls in deep fat, fry until delicately browned, and drain on brown paper. To keep sliced bananas from turn- ing black, pour over them a little orange, lemon or grapefruit juice. This tame treaatment will keep peel- ed apples from discoloring. MAKE OLD POTATOES MORE POPULAR Potatoes a la Suisseâ€" Bake Ave po- tatoes and cut a slice lengthwise from each. Scoop out most of the inside and force through a potato ricer. Season with butter, salt and pepper and add a small quantity ot milk. Slip an egg into each potato case and force potato mi.xture ANECDOTES "The world will never starve for want of wonders, but only for want of wonder."â€" G. K. Chesterton. But his hand was forced â€" for- tunately, you will agree â€" by the appearance in En.aland of copies of the American edition, from which he received not a penny of the pro- fits, nor had he the least say in its publication. "The question was now merely whether Macaulay and Lon.cmans (his English publishers) or Carey and Hart, of Philadelphia (the .\nierican publishers) should supply the Englislt market- with them." adds Mr. Bryant. So the "lOsays" were published in En.gland, and won an instantane- ous success. s UNDAY £H22Lesson >t= LESSON VI.â€" August 11. DANIEL (TEMPERANCE AND HEALTH).â€" Daniel 1: 8-20. GOLDEN TEXT.â€" Know ye not that your body is a temple of the Holy Spirit which is In you, which ye have from God?â€" I. Corinthians 6: 19. THE LESSON IN ITS SETTING. Time. â€" Daniel was taken to Jeru- salem in 597 B.C., while, no doubt, a young man about sixteen years ot age. The date of his death is not recorded in the Scriptures, though we know he lived at least into tiie third year ot the reign ot Cyrus, 534 B.C. Place.â€" The land ot Sblnar ia the early name tor the land of Babylonia. "But Daniel purposed In his heart that he would not defile iiimself with the king's dainties, nor with the wine which he drank: therefore he re- quested ot the prince of tiie eunuchs that he might not defile himself. " The meat might be that ot animals not slaughtered in the proper manner (Dent. 12: 23, 24), or of animals pro- hibited tor Jews as food (Lev. 11; 4. 20), Willie both the meat and the wine might have been consecrated to the Babylonian gods by portions hav- ing been offered to them ia sacrifice so that to partake of either would be tantamount to the recognition of a heathen deity. â- 'Now God made Daniel to find kindness and compassion in Uie sight ot the prince ot the eunochs. The meaning here appears to bo that this kindness was extended to Daniel at the very time his request was made. ".\nd the prince of eunochs said unto Daniel, I fear my lord tiie king. who hath appointed your food and your drink: for why should he see your faces worse looking than the youths that are of your own age? so would ye endanger my head witii the king.' The Hebrew original ot the phrase, "worse looking," means, "mo- rose, disagreeable, looking sad, and here, a pitiful look in consequence of inferior food, corresponding to the "sad countenance' ot Matt. 6: 18. "Then said Daniel to the steward whom the prince of the eunochs had appointed over Daniel, Hananlah, Mishael and Azariah." Daniel is not content to abide by the adverse ver- dict ot the prince ot the Euuochs. His conviction is so deep that Jie is going to do his utmost to obtain per- mission to live aS he thinks God would have him live. In this verse, he addresses another request to a subordinate oflficial. "Prove thy servants. 1 beesech ttliee. ton days; and let them give us pulse to eat, and water to drink." Pulse, in the original Hebrew word, refers to those things which are sown, the Greeks translating the word as sper- niato, literally, seeds. Of course, we do not know w.hat particular plants were included in this particular diet. but certaiiily it was strictly limited to vegetables. "Then let our eounlenances be looked upon before thee, and the countenance of the youths that eat of the king's dainties," God has cre- ated and formed the iruman body so t)--M the face, that part ot the body M' n by every one we meet, becomes an oicn book, wherein are written all our deeds and thoughts, which to- gel>her make up our character. "And as thou seest, deal with thy serv- ants." It was not in offensive self- assertion that these youths declined the king's viands. An obstrusive pi- ety is never ot God. True religion is always courteous, modest and anxious to avoid unnecessary collisions. "So he hearkened unto them in Mils matter, and proved them ten days. " No doubt he watched the experim- ent with greatest interest; it surely was something he had not had the opportunity ot previously observing. "And at the end of ten days their countenance appeared fairer, and they were fatter in flesh, than all the youths that did eat ot t>he king's dainties." Men and women who live simply, whose fare is wholesome, who do not allow themselves to overin- dulge their appetites, almost alway^ have a healtihier appearance that those who eat rich food in large ate undance. "So the steward took away theU dainties, aand the wine that tbei should drink, and gave them pula^ It would nBt be hard to keep to th< simple diet the first ten days; It wa< after it had become the daily routing ot these youths that they would of< ten be tempted to secretly enjoy aomi of the rlciier food and drink thei had voluntarily declined. "Xow aa tor these four youtlia( God gave them knowledge and 3kil( in all learning and wisdom." Tha( it is from God wo ultimately hav< all true wisdom, see, e.g., Ex. 31: 3| 3; Isa. 28: 26; Joh 32: S; Jaa. 1: 5j 3: 17. "And Daniel had understandlnj in all visions and dreams." On latel visions, see 2: 19; 7: 1-15; 8: 1, ^ 13-17, 26; 8: 21-24. For his later lni terpretation ot dreams, see ohaptert 2 and 4, and 5: 12. "jVnd at the end of the days whicJ) the king had appointed for bringing them in, the prince of the eunuclu brought them in before Nebuctuid< nezzar." Nebuchadnezzar unconficU ously. and doubtless undesignedly, did a great service to mankind bj his purpose to seek out the talent ot the Hebrew captives, and giving H an opportunity to expand, and t< ripen into usefulness. "And the king communed witU them." Literally, talked with them. I( was an oral examination. "And am^ ong them all was found none liki( Daniel, Hananiaii, Mishael .ind Aza^ riah: therefore stood they before th< king." That is, they were officially appointed to royal favor, to carry ou( the wishes of the king in more Im. iwrtant matters of state, because o( their unquestioned superiority, physl- cally and Intellectually. ".\nd in every matter of wLsdom and understanding, concerning whicB the king inquired ot them, he found them ten times better than all th« magicians and enchanters tiiat wer< in all his realm." The magiciana were those skilled In the learning ol their age. especially in the interpro. tation of literature of the sciences o< that day. The fame of Lord Baden-Powell as a military scout is world-wide, but there was one occasion when, aa he confesses, "I was taken down a peg in my boasted tracking by a young lady."' She was the daughter of the late Lord Meatli. Here is tha story â€" tolii by the foumier of th« Boy Scout movement (in "Lessons of a Lifetime") : "As we were walking in tiie gar- den she suddenly pointed to iooU. prints on the path and asked whab they meant. "I said indulgently: '.A. common or garden cat has recently passed this way.' " 'Yes, even I could, tell that,' she replied, 'but 1 can further tell what was the color of the cat â€" can you?" « ♦ • "This put me on my mettle and I set to work to examine any twig or spray that might have caught ,S hair from the animal. But search at I would I could find no clue thai would indicate the color of thai cat. My companion looked at th< track again closely and said: 'Yet I am not mistaken. It was a ligU tortoise-shell cat.' "I also looked more scarchingil on the ground but it nave back ni helpful, sign .\t loii.Lt last I confel sed myself beaten. "'How did you arrive at the ca or." I asked. " 'I saw the cat,' she replied." Professor â€" .Viid wliatever on ear* made you write a paragrapih like th,i( Stoudent â€" I quoted it, sir, froi Dickens. Professor â€" Beautiful lines, aroU they? FU MANCHU By Sax Rohmer THE ZYAT KISSâ€" Amith Sees a Light Nayland S m i t S dropped limply into a chdic as I turned on the light. Evan hit grim couraga had bean lorely triad In thwarting Fu Man- chu'i hideous plot agalnit our livej. Robmcf >ntl Tbo Boll Syinllcato. lnc | T JL^V >^^-:^^ ID -i- /n^ ,.-^.#-SB i irf ^ ^ v^^ ). 5 r1^ iC^^^l miw f ^IraUO f^^ t^^B fWA \ IRw V .^ 'rM-8^ \ had gone >acli to tha window wA W3S gazing out again , hoping for a gh'mpie of our lat* visitor. Smith joined ms tlicre. "Never mind tha dacoit, Pairia," h» s«id. "Ncms ;is wl!i !i,iow where to find him," -w,„-.-i:rs«;i We itood looking •ghatt at what was left of the deadly insect from which Smrtti's golf club had saved us. "We know now what causes tt»e mark of tSa Zayat Kits," he said. "TKerf fore Kience is richer for our firtt brush with tf»e ^enemy,^ and tf»« Mtfmy It poor«r^-4ti^ !•«• Fu Manchu hai mar* centipedae.'ft^'" H solved, Petrie," Sn»itt> .'^added Mflerly. ',"Now I understand something that ha*' piotled tria ever since the night Sir Crichton Davey was murdered.' As he staggered jying from hit study, yau ramam^ bar, ha ijttered a itiftad cfv. ."^ . .â- !, tmim I