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f T1KRK is something delightfully quaint and picturesque about a taffeta gown—they seem always to be associated with lavender and rue and bits of old lace. It is this old time air, together with an adorable primness not lacking chic, that makes taffeta one of the fashionable silks of the day. The new taffetas are delightfully soft in texture and wonderful in color. The favorites are the chameleon ef fects—at moments a beautiful sub dued seemingly one tone fabric, then at a turn of the silk flashing into bril liancy. a marvel of changing lights. The changeable silks of a lovely color shot with gold or silver are the most exquisite, but for gowns for day wear such as are sketched, two colors are best, aftd lovely combinations they are, too. The taffeta gown has brought In its wake a trail of quaint accessories, among them the embroidered glove, odd little shmilder wraps, cameos, old corals and small parasols. The parasol, by the way, must not match the gown In color. Rather, It catches up some vivid note of color In the trimming of the gown, perhaps a wee bit in the girdle, a note in the embroidery, or even a flower at the belt. Puffing, quilling and ruchings are the usual trimming for the taf feta frocks, two of which are shown In the sketch, with a silk suit, each one of the favorite changeable effects in attractive combinations. The first sketch is of royal blue and black changeable taffeta, with black satin buttons and white lace collar. The central sketch is a simple frock in lovely shades of rose and corn color, with cream lace frills and a black satin tie. The gown In the remaining sketch is a green and lilac shaded tafTeta, with white embroidered linen revers, net guimpe and black satin trimming. The skirt is finished with a frill ruche of the taffeta. EW PARASOLS ARE COSTLY Possible to Spend Any Amount One May Desire on Elaborately Carved Handle. The quality of unobtrusiveness is not the most characteristic one of many of tin new parasols. The han dles of many of these are most re markable. and never has there been a season when greater opportunities for expenditure In this line were offered. Carved ivory figures in full relief may cost any amount that one cares to live if an effort is made to secure femiine works of art, for which, in leed, it may be necessary to resort to he antique At least there is every incentive to lo so if one lias the money, now that arved ivory figures as parasol ban lies are among the latest suggestions if fashion Those which have so far lean imported are delicate figures if piquant i ildens, but the fad opens be way to any amount of rivalry in he effort to secure exquisite minia ure tiger- that shall be unique and articular!y suited to one’s style. There are also colored horn handles mong the latest Importations. These remade the same semi-translucent laterial that was once so much used >r fancy combs The designs are of fcads in q mint poke bonnets, etc., nd the ci -us are dark green, amber, irtoise sli< .1 brown and dull dark ise Thoic are also heads in Ivory Dong the in w handles. Polka Dot Handkerchiefs. Colore.i handkerchiefs have a fair lance of in tug used more than white lea rhe newest of these are in ilka-dot d> Igns. The dot Is of col 8 on a while ground, or just the her wa> around. There is a tiny Wedge of the color, father C'-lnred handkerchiefs have riPes to form squares over the sur i have a border of color, fh the Initial embroidered in a col 1 The butterfly and other h&nients in colors have given place fhe initial and the circle. Persian Trimmings. There is a genuine craze for ai! rsian effects. oals display collar and cuffs of silk ,on6ee Parasols are bordered with ar,‘ Printed In Persian colors, owns are trimmed with folds of It 'ests with pipings, t furms tin- decoration for hats on 1 eoru order. p.m evt'n seen on handbags, pings of Persian silk, also cord '' may tl(' bought by the yard, all oy to apply. pretty Rompers for Children. . ew ^ea in children's rompers is i ar cm designed more especial n .. Pirls' play, because the . ueatid by the circular sug a m<m, ,t Jg made from pja|, ,jj '' blue and white checked ■th i' 1 *le 8leeves are elbow n ’ ,l ' n ln,° bank cuffs, and the f_,t's Pre,tily trimmed with nar 3 °* "bite piping. PRETTY FORM OF EMBROIDERY Bulgarian Work Is Extremely Popular for the Furnishings of the Ordinary Bedroom. Bulgarian embroidery on linen is now very popular for the small fur nishings of bedrooms of a certain style. This sort of decoration is not suitable for an excessively dainty pink and white or all white apartment, for tlie colors employed are vivid and the designs striking. Added to this, the embroidery is at its best on rather heavy linen, a richer or more delicate fabric not making nearly so attractive a background. There are many girls, especially those away at school, who have their rooms furnished in a fashion which requires some touches of bright color, and for these the Bul garian embroidered tittings or one or two pieces of it are very satisfactory. It is particularly good for boys' rooms at school or college, because it has a much more sturdy look than most linen articles. Red, blue and green on the natural linen is the usual color harmony. Some of the pieces, however, arc dec orated with only one or two of these colors. Red and blue or green and j red on the linen color are perhaps more attractive combinations than that of the three colors. Pillows, table and bureau scarfs and bags are made of the linen decorated in this fashion. DAINTY LITTLE COSTUME & $ Sky-blue zephyr Is used for this dainty little dress. The panel, which is taken from shoulders down center of front, Is lightly embroidered at the edges with white. The bodice is then fulled into a band at the waist, and the plaited skirt is also joined to the other edge of it. Embroidered bands are set to the sleeves at wrist. Materials required: 1 "o and a half yards zephyr 42 inches wide. r'OUR GOOD, NEW SALADS something Out of the Ordinary and Specially Nice and Appropriate for Luncheons. The Ingenuity of woman has, as yet, Taileif to discover anything more ap propriate than a salad to serve as re freshment at the afternoon or evening party. Here are four novelties for such occasions: Cherry Salad.—One pint can cherry juice, one cup canned cherries, one Jozrn pimento olives cut in rings, one small cuplul of celery, one-half cupful of black walnuts, one envelope pow Jered gelatin. Heat cherry juice to boiling point, over gelatin pour three tablespoonfuls of hot juice, stir until dissolved, then add remaining juice. " hen cold and beginning to thicken add other ingredients. Four into ob long pan to mold. Serve in slices on iettuce leaf, with wafers and mayon naise to which whipped cream has been generously added. Will serve eight. Wholesome Vegetable Salad.—Cut two potatoes into dice. Mix with them any vegetables on hand. Use peas or beans or corn, with no milk with it. If you have an apple, cut it up and toss it in. Add the meat of a dozen wal nuts, chopped line. Add a chopped stalk of celery. Cover with any good dressing, stirring it in lightly and using plenty. Serve on lettuce leaves. Chicken and Cheese Salad.—Cream together 1\ cupfuls of grated cheese with one cupful of chopped chicken and mix with the following dressing: The yolks of three hard-boiled eggs rubbed to a smooth paste with three tablespoons of salad oil; add a tea spoonful mustard, half a saltspoonful of red pepper, two saltspoonfuls of salt, tablespoonful of vinegar. Garnish with slices of lemon and the whites of me eggs cui in slices. Jellied Salad.-*To two teaspoonfuls of gelatin add enough water to cover It, and soak for a half-hour. Put over the fire a quart of water, bring to a boil, stir in the gelatin and a cupful of sugar, and, when both are dissolved, take from the fire and add the juice of two lemons. Turn into a bowl to cool. When cool and beginning to thicken, stir Into the jelly 1 Va cupfuls of celery cut—not chopped—very fine. Beat un til thoroughly mixed, turn into a wet mold and set aside to form. Turn upon a dish lined with crisp lettuce and serve with mayonnaise.—Harper's Ba zar. THREE GOOD PIE RECIPES The Kind You Should Paste in the Kitchen Scrap Book. New Pie Recipe.—Cut stalks of rhu barb in one-half inch pieces. There should be 1>4 cups. Mix seven-eighths cup sugar, two tablespoonfuls of flour, and one egg slightly beaten. Add to rhubarb and bake between two crusts. Strawberry Pie.—Bake a rich crust. When done, and about an hour before serving, sprinkle over the bottom of crust a little flour, then put in evenly fresh strawberries (uncooked), cover with pulverized sugar. Make a thick frosting of whites of eggs and brown quickly to avoid cooking the berries. Cream Strawberry Pie.—Line a pie plate with a puff paste, and fill with strawberries. Strew these thickly with sugar. Put a top crust on the pie, first rubbing the edge of the lower crust with butter to prevent their sticking. Bake to a light brown. When cold, lift the cover of the pie and put under this top crust a great cupful of whipped cream. Replace the crust and sprinkle this with powdered sugar. —Harper's Bazar. Cowslip Wine. To three gallons of water add seven pounds sugar. Stir, then add the w hites of ten eggs well beaten. Bring to a boll quickly and skim. Boll for two hours. Strain through a hair sieve and set to cool. When luke warm add a softened yeast cake spread on a slice of toast. Let stand over night to work. Bruise one-half peck cowslips, put Into a 6tpne jar and pour the liquor over them, adding three ounces sirup of lemon. Let stand a fortnight to work, then strain and bottlq. Rice Muffins. One quart flour, one egg, one-half cupful of sugar, one cupful of boiled rice, two scant teaspoons baking pow der, one half cupful of sweet milk, one half cupful of thick sour cream. In which one-half teaspoonful of soda has been dissolved. It should be a rather thick batter. Bake in gem irons. Bride's Cake. Whites of six eggs, one half cup but ter. one and one-half cups sugar, one half cup milk, two and one-half cups tliaur, one-half teaspoon soda, one tea spoon cream of tartar, one-half tea spoon almgnd extract. Bake 45 min utes or more In deep narrow pans. Cover with white frosting. To Make Tender Roast. To keep roasts from burning and make them tender and palatable place a small pan of vinegar in the oven. This applies to all roasts. To keep a fish compact and solid while baking pour over a good •ized fish about three tahlespoonXuls of vinegar. Oatmeal With Dates. Add a tablespoonful of seeded and chopped dates to each dish of well cooked oatmeal and serve with sugar uid cream. The Parable of the Sower Sunday School Leiton for Jane 19, 1910 Specially Arranged for This Paper LESSON* TEXT - Matthew 13:1-9. 18-23. Memory verse. 23. GOLDEN TEXT. —"Wherefore putting 'way nil filthiness and overflowing of wickedness, receive with weakness the mplnnted word which Is able to save your souls.*'—Jas. 1:21 <R. V.). TIME The autumn of A. D. 18, six months before the last lesson. PLACE -Beside the Sea of Galilee, probably near Capernaum. Suggestion and Practical Thought. When a Boat Became a Pulpit.—Vs. l-3a. When was this parable spoken? “The same day,”—a day of which we have a conspicuously full record, when Jesus healed the blind and dumb demoniac. (Matt. 12: 22-45), and had a discussion with some scribes from Jerusalem. When his mother and brothers sought him (Matt. 12: 46-50), he proclaimed his disciples as his kindred. Then, leaving the house, ho went on to the seashore, and there spoke a series of seven parables. Who made up Christ's audience? “Great multitudes,” “on; of every city," as Luke says. Christ had been teaching and healing In all their cities (Luke 8: 1), and hundreds must have followed the great rabbi and miracle wortter, to see more wonders or to gain new blessings for themselves or their dear ones. What was Christ’s pulpit? The crowd was so great that, in order to gain a vantage ground whence he could he seen and heard, our Lord en tered a boat. What was Christ's sermon? “He spake many things unto them in para bles.” These seven parables (Mark adds an eighth) “are a great whole, setting forth ‘the mystery of the king dom’ In Its methods of establishment, Its corruption, Its outward and Inward growth, fhe conditions of entrance Into It, and Its final purification.”—Alex ander Maclaren. The first parable Is fittingly an Illustration of how the kingdom gets a foothold—or fails to— In human hearts and lives, through good and bad listening. It Is less “the parable of the sower” than “the para ble of the ground” that is offered to the sower. * WUI X\iuua UI UMMII1U.-VS. OIJ-5J. What scone had Christ In mind as the basis of the parable? *‘A sower went forth to sow." What Is tfye first kind of ground on which the seed fell? “The way side,” for grainfields In Palestine are seldom fenced, and both pedestrians and beasts of burden use freely the narrow paths Intersecting them. The ground, of course, Is beaten hard, and the seed that falls there remains conspicuously on the surface. What Is the second kind of ground? “Stony places, where they had not much earth." What Is the third kind of ground? “Some fell among thorns.” How did the seed fare In that soil? "The thorns sprung up, and choked them.” What Is the fourth kind of ground? “Good ground," rich, responsive and permanently productive. Of course, most of the seed fell upon such soli. How did the seed faro In this ground? “It brought forth fruit, some an hundredfold, some sixtyfold, some thirtyfold.” Four Kinds of Hearers.—Vs. 18-23. Why did the disciples seek an ex planation of the parable? It seems simple and clear to us only because we are so familiar with the interpre tation. Really, It was susceptible of many meanings. Who Is the sower? Again, as in the next parable, the Son of man; but he is the head farmer, and all Christians are to be farmers under him. What is the seed? "The word of the kingdom," whatever utterance or act has to do with the coming of the kingdom of heaven on earth. What is the soil? It is the heart of man, which responds to the truth in many ways. Who are wayside hearers? Those that do not understand "the word of the kingdom." What befalls the truth in such hearts? "Then cometh the wicked one," Satan, the reality of whose existence and baneful activity our Lord so often avouches, and catcheth away that which was sown. Who are the stony ground hearers’ They make an advance over the first class, for they receive the word, and even with joy; but they obey it only to a certain extent and for a short time When obedience to it gets them into trouble. Who are the thorny ground hear ers? Those in whose hearts the word of truth is choked by the care of thli world, the deceitfulness of riches and, as Mark adds, "the lust othei things," Who are the good ground hearers 1 Those that hear the word and take it in, receive it in an honest and good heart, hold it fast, and bring fort! fruit with patience (Luke 8:15, r. v) How can any heart become gooc ground? By yielding itself to the in flueoce of God’s Holy Spirit. No good seed equals the Bible ii efhcaey. The word of God is the mos popular book in the world. Ever; year the American Bible society is sues uearly two million copies or por tlons, and the British and Foreigi Bible society more than five million more than 400 languages. Think o tl e hundreds of thousands of preach ers, the 20,000 missionaries, tin 30(,000 Sunday schools with 2,500, 000 teachers, the 70,000 Christian Kn deavor societies and many thousand of societies constantly engaged h sowing the good seedl a RECIPE FOR CROQUETTES Vlay Be Made From Left Overs With out Much Effort or Expense. The foundation for croquettes Is a hick cream sauce In the proportion of wo even tablespoonfuls butter, four leaping tablespoonfuls flour, or two leaping tablespoonfuls cornstarch, one ilnt rich milk or thin cream, a half-tea spoonful each salt and celery salt and lepper or cayenne to season. Scald the nilk, melt the butter, add the flour or ■ornstarch and stir until "bubbly." Add part of the hot milk and keep stirring is it boils and thickens. Add more milk until all has been used. Then add he seasoning and mix the sauce while hot with the chopped meat, fowl or fish, allowing from one cupful to two, according to the kind and the amount voti have on hand. If desired, one beaten egg may be added just as the mixture is taken from the fire. Spread on a shallow plate to cool. Shape into rolls or pear shaped avals, roll lightly In fine bread crumbs, dip in beaten egg mixed with a table spoonful of milk, then in crumbs, and fry in smoking hot fat. If you have not enough of any one kind of meat, you can make combina tions, according to the contents of the Ice box. Mushrooms, boiled rice, veal or pork can be mixed with chicken. Sweetbreads and oysters can be com bined, also sweetbreads, boiled rice and mushrooms, fish and rice, ham and macaroni. EMMA PADDOCK TELFORD. A TASTY HOME-MADE ICE Simple Way of Preparing Them That Will Please the Little Folks. The hostess who does not feel she ran afTord Individual ires for her chil dren's party will delight them by buy ing the tiny red flower pots In which seedlings are grown. These are carefully scrubbed or lined with paraflln paper and filled with Ice cream to represent soil. Use either chocolate or coffee flavors or vanilla sprinkled over the top layer with cinnamon or macaroons finely grated. The decoration of the pots can be varied, one or two short stemmed flower In color to match decoration, a twig of a flowering bush as deutzia or mock orange, or sprigs of box or myrtle. Wrap the stems in paraffin paper before insertion in the ice cream. The pots can be stood on lace doilies on bread and butter plate. This can be festooned with vines or with a wreath of flowers like those in pot. Carving Meat. To successfully carve meat one must know how to control the knife. When carving a slice of meat, after the first incision has been made the angle at which the knife is held must never be altered, or a jagged slice will be the result. The cut should be direct, sharp and incisive. The sawllke motion should not enter into the operation. As a rule, the knife should be held firmly, but applied lightly, so that too much Juice will not be squeezed out from the meat. By using the point of the knife lightly as a wedge and the fork as a lever, even a big fowl may be easily jointed, provided the carver is aware of how the joint is exactly situated and held together. Economical Omelet. To the well beaten yolks of three ►■Kgs add one-half cupful of milk, one cupful of bread crumbs, which have been well softened In the milk, and one-fourth teaspoonful of salt; mix thoroughly; then fold In the whites of the eggs beaten to a stiff froth. Turn at once Into a well heated frying pan In which Is a tablespoonful of hot blit ter. Cook slowly until set and nicely browned. Its lightness Is better re tained by cutting In sections and turn ing each part separately. Strawberry Cheese. Line little patty pans with puff paste and fill with uncooked rice; bake In a hot oven; cook In a double boiler un til the mixture thickens the yolks of three eggs, the grated rind and Juice of half a lemon, one cupful of butter; remove from the fire, and when par tially cooled stir In one cupful of crushed strawberries; when cool, fill into the pastry shells and cover with a soft boiled Icing. These are deli cious, but must be eaten fresh. Corn Muffin*. Sift together a pint and a half of flour, one cupful of cornmeal, three teaspoonfuls of baking powder, one tegspoonfirt of salt and one table spoonful of sugar. Add two table spoonfuls of butter or lard, heated to soften (the lard makes more tender gems); one pint of milk and two beaten eggs. Have muffin tins hot and well greased and fill with the batter. Bake in a hot oven. Preserving Hint. To keep small fruit, such as straw berries, from rising to the top after canning, and thus becoming tasteless turn the cans three times a week till he fruit Is saturated with the sirup and will remain In the bottom of the can. 1 learned this from experience. Oustless Duster. A dustiest! duster is made by sprink ing cheesecloth with kerosene an;' hutting It up In a can or rolling Light in newspapers This will take up dust without scattering. 2* The HONEST MAN By Rev. David James Burrell, D. D. Montreal. Can. !*• What do we mean by an honest man? We want a definition to begin with; and let it be as simple as pos sible. An honest man is one who pays his debts. That covers the whole ease. It will be seen that this defi nition, so simple apparently, is quite comprehensive, and it cuts deeper than we think. For when the matter of life’s assets and liabilities is fully canvassed, it will appear that it is no easy matter to live and die with a clean balance sheet. The question at the outset touches our relations with God. Are we debtors to God? Yes, by universal consent. In the bill of particulars there are three items, to-wit: First: Creation. Is there any one who does not rejoice in the fact that he was made "but a little lower than the angels" and in the likeness of God? Is it nothing to stand erect, sensible of a divine birthright and of a divine inheritance? is there no occasion for gratitude in the fact that I am able to dream dreams utid see visions, and, as Kepler said, “think God’s thoughts after him?” What do we owe in return for these? The least possible recognition of God’s goodness, thus far, is In keeping our selves on friendly terms with him. The second Item in the bill of partic ulars is Providence. In God we live and move and have our being. We slept in his arms last night, cared for as tenderly as chlldreu in their moth and continually cares for us. What shall we render unto him for these loving kindnesses? Do they lay no obligation upon us? The least that we can do is to bend our knees in thanksgiving. To the beggar who stretches out his hand saying: ‘‘I am hungry,” you gave enough to buy him self a breakfast and he says: “I thank you.” Could he do less and bear the semblance of a man? What then of the man who never prays, who takes God's gilts without a word of recognition? Is he an honest man? The third Item in the bill of particu lars is divine grace. It matters not. so far as the question at issue Is con cerned, whether a man has accepted the overtures of God’s mercy or not; it still remains that provision has been made for his deliverance from siu. You may not have accepted Christ, my friend; that does not affect the fact that God gave his only begotten Son to die in your behalf that you might be saved from sin. Here is an immeasurable obligation laid upon every man. How shall wo pay it? The answer is In the words of the familiar hymn: "Here, Lord, I give myself to thee, 'tis all that 1 can do." Would that we might sing it, but once with heart and understanding! For it contains the sum total of the philoso phy of duty; that is, of what we owe to God. It Is a startling fact that men are so prone to overlook their obligations to God, for here Is the very root of hon esty. "Will a man rob God?” Shall we withhold from God that which is his honest due? Nay, that is clearly Impossible if one would be an honest man. nut tne question toucnes, secondly, our relations with our fellow men. For no man llveth unto himself and no man dieth unto himself. It would ap pear that the angels were created ono by one; but men are of one family, and "blood is thicker than water.'* We are mutually Interdependent, as lenders and borrowers; and each Is bound, in honesty, to balance his ac count with his fellowmen. I am debtor to society; that Is, to my fellow men en masse. The liber ties, Immunities and sanctities of mjr daily life come to me through the so cial organism; and, so far forth, 1 am a debtor to the community In which 1 live. How shall l meet that obli gation? To state it as briefly as pos sible, 1 am bound to put more Into the common exchequer that 1 draw out of It. There are two kinds of people, con sume.rs and producers. The consumer says; "The world owes me a living,'* and proceeds to exact it. An idler, rich or poor, living in pursuance of that dictum, is a dishonest man The producer, on the other hand, is one who adds to the common fund by ma king something He earns a livelihood, and something more. And when ha makes his exit, he leaves the communi ty richer from his having lived In It. What are you producing, my friend? Make something, I pray you. Make a plow or a poem, make a house or a history, dig a well or build a stable; produce something that will remain as your memorial, leaving the balance on the right side when you have gono your way. Hut my Indebtedness Is not merely to humanity en masse. "1 am debtor to every man." The original break In the family elide was made when Cain asked: "Am I rny brother's keep er?” I owe something to the next man. (let that in mind when you meet a drunkard reeling in the street, for lie is a brother of yours. To such you are a debtor. What do you owe them? All the category of kindnesses marked out in the Golden Rule; "Do unto them as ye would be done by." Ix-nd a hand! He not an overreacher, like .Jacob; buy no man’s birthright for a mess of pottage. 1 owe it to myself to be & clean mar*.