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> Useful Hints and Qeneral Informa- tion for the Busy Housewife Preserving Fruit Without Sugar. The Recipe.â€" The fruit is prepared in the ordinary way, the jars are cleaned and scalded while the rub- bers and tops are boiling. The fruit is then placed in the jars, in which cold water is placed. When the jars have been sealed air-tight they are placed in a boiler filled with cold wat- er and brought) to the boiling point. Berries will do if removed when the boiling point is reached, while large fruits, such as peaches, cherries, plums and apricots, should get 20 to 30 minutes boiliiiff. Keep cover of wash boiler on tight. A Good Substitute for Can Rubbers. â€" When about to close a jar of pre- served goods, the housewife very of- ten finds herself short of a rubbtr band, or el.se the last one breaks. A very good substitute can be made from newspaper. This is better than other paper, because, us plumbers say, "it packs better." They often use it *o make small pipe joints air and wat- er-tight. Cut several layers of the paper the required size, put them on the can and screw the lid down as tightly as possible. . If preferred, rings of sofb leather, cut from the tops of old shoes, may be uded, but they are not as satisfactory as those made from newspapers. Raspberry Crown.â€" 2 Tablespoons water,2 tablespoons com starch, 1 cup boiling raspberry juice, 1 egg, pinch of salt, lemon extract. Cook until creamy. Put into moulds. When cold sei-v'e with raspberries or whipped cream. Raspberry Tapioca.â€" Put 3-4, cup tapioca into a kettle, cover with 4 cups boiling water and cook •ujitil transparent. Stir into this 1 pint of fresh raspberries, adding sugar to taste. Pour into a mould. Serve cold with cream. RaHpberry Cake. â€" 1 Cup whibe sug- ar, Vi cup butter, 2 eggs, 2 table- spoons buttermilk, l'/4 cups flour, 1 teaspoon cinnamon, 1 teaspoon soda, nutmeg, 1 cup raspberries, (to be ad- ded last). Bake in layers. Raspberry Vinegar. â€" Put 1 quart of raspberries into a suitable dish, pour over them a quart of good vine- gar, let it stand 24 hours, then strain through a flannel bag and pour this liquor on another quart of berries; do this for 3 or 4 days successively and strain it; make it very sweet with loaf sugar; bottle and seal ib. Raspberry Creams. â€" Stir enough confectioner.s' sugar into a teaspoon- ful of raspberry jam to furrn a thick paste; roll it into a ball betrween the palms of your hands. Put a lump French Croam into a teacup and set it into a basin of boiling wutor, stirring it until it is melted then drop a few drops of cochineal coloring to make it B pale pink, or a few drops of rasp- berry juice, being careful not to add enough to prevent its hardeninK, Now dip these little balls into bhe sugar cream, giving them two coat.s. I,ay aside to harden. RaBplierry Pie. â€" To 2 cups rusp- bferrifc.s add 1 cup «f red currants and 1 cup granulated sugar, with which a t'«'asp(><)nful of flour has been mixed; stir together. Lino a plate with flaky pic crust, put in the f i uit, cover with a tolerably thirk sheet of paste, make several inei.sions for escape of steam, and bake until the crusts are nicely browned. Serve cool. Raspberry .Shortcake. liuke sponge cake in 2 layers, or split one thick cake; put in between them a thick layer of berries, and on top put whipped cream and more berries. RaHpberry Fruit Itasket Bake plain paste over inverted patby pans, roll paste 1-8 in. thick, ami cut in strips 'A inch wide. Twist strip.! in pairs and bake over a V* Ib. of baking powder box, thus making hamlles. Fill cases with ra.splierries sprinkled wit)h sugar. Garnish, with whippe<I eream. Recipes for the Housewife. Fricasseed Eggs.â€" Cook two table spoons butter with one and one-half tablespoons finely chopped mush- rooms and one-half shallot, finely chopped. Add one niwl one-half tablespoons flour and pour on gradual- ly one nip white stock. Add live har<l-boiled eggs cut in slices. Peach Canapesâ€" Saute circular pieces of sponge cake in butter until delicately browned. Drain canned peaches, sprinkle with powdered sug- ar, a few drops lemon juice iind n slight grating nutmeg. Mult one tablespoonfu! butter; add peaches nnd when heated serve on cake. Bananas Cooked in the Skins Loosen one of the sections of skin from each banana. Put into liliizer, cover ami let cook until skins are dis- colored nnd pulp soft. Remove from skins and sprinkfe with su^rar. Serve with lady fingers. Sauted liananas â€" Remove skins from three bananas, c\it in halves lengthwise, and again cut in halves crosswise. Put ono tablospoimful butter in blazer; when hi>t add ban- anas and cook until soft., turning once. Drain, sprinkle with powdered sugar and a few drops lemon juice; orange Juice or wherry wine may be used U pr<<fttrre<L Deviled Tomatoesâ€" Wipe, peel ami slice crosswise three tomatoes. Sea- son with salt and pepper, coat with flour, and cook in a hot blazer until thoroughly heated, using enough but- ter to prevent burring. Cream one- fourth cup butter, add two teaspoons powdered sugar, ono teaspoon mus- tard, one-fourth teaspoon salt, a few grains cayenne, the yolk of one hard- boiled egg, one egg slightly beaten, and two tablespoons vinegar. Cool over hot water, stiring constantly, un- til it thickens. Pour over twmatoes. Curried Eggs. â€" Melt two table spoons butter, add two table-spoons flour mixed with one-fourth teaspoon salt, one-half teaspoon curry powder, antl one-eighth teaspoon paprika. Stir antil well mixed, then pour on gradually one cup milk. Add three hard-boiled eggs, cut in eighths lengthwise, and reheat in sauce. Eggs A La Bechamel. â€" Fry three tablespoons butter with one slice each carrot and onion cut in pieces, a sprig of parsley and a bit of bay leaf, five minutes. Add three tablespoons flour, one-fourth teaspoon salt and I one-eighth teaspoon paprika; then add one cup chicken stock, strain, reheat and add four hard-boiled eggs, cut in eighths lengthwise. Just before serv- ing add one-half cup cream and a ' slight grating of nutmeg. j Tasty Sandwich Filling.â€" A half- pouad of plain cheese, a half can of pimento peppers, olives and ketchup, as onion, salt and paprika. Put through the meat grinder and mix ' well with two tablespoonfuls of but- ter, melted. Cut the bread round by j stamping each slice with a biscuit c\it- ' ter. Put the mixture over the rounds ' and brown in the oven before serving. I "Tomato Figs."â€" Scald and skin ' pear-shaped tomatoes, and to eight pounds of them add three pounds of brown sugar cook without water un- til the sugar penetrates, and they I have a clear appearance. Then take 'them out, spread on dishes, and dry in the sun, sprinkling on a little syrup while drying. Pack in jars or boxes, in layers with powdered su- Igar between. These will keep any I length of time and are nearly as nice as figs and certainly less expensive. I Mint Jelly.â€" This is my way of mak- ing mint jelly, and it is fine; Boil crab apples in water until they are 'soft, then put in jelly bag and bang ' up where it can drip. Don't squeeze the bag, or the jelly m\\ bo pink. Use one cupful of sugar for each cup "I juice and boil until it Jellies. Have your mint washed and lightly brushed Put a good-sized sprig of mint m each jar. pour the jelly over it, and seal This has the true mint flav- or and the leaves look pretty when served. How to Vary Sauces. The young or inexperienced house- wife is perplexed often to know which j sauce or gravy it is correct serve with , the different dishes. The cookery j book give all the recipes, but seldom j tell the exact coml)inations, as they j are so much a matter of course to, most of us that it would seem a waste of time and space while she.j feeling her Ignorance, is half asham-j , ed to ask a more sophristcated neigh- 1 bor. and so has always the uneasy sen- | j sation that, maybe, the sauce she is â-  ! serving is not exactly right. | I Saiiices are such an important part of the meat, too, that they eibher can 'make or mar an otherwise uninterest- , ing di.sh, and besides a good many of I the Irivdilional eiimbinations are so^ arranged for some dietetic reason. It • might be a good idea to cut out the I following and put it on a card for I further reference in time of doubt; Raw oysters: Lemon, horse ratlish sauce, tobasco. i Baked fish: Dawn butter, HoUand- 'aise sauce, melted butter with finely ' chopped parsley. I Broiled fish: Mailre d'hotel, or tar- I tare sauce. Boiled fish: Plain whibe sauce, or egg .sauce. Uniust chicken: Breaid sauce, lirown gravy, grape jelly. Roast turkey; Cranberry jelly, brown gravy, celery saXiice. Roast goose: Apple sauce, barberry' jolly. I Fried chicken: Cream gravy. Roast duck: Bread sauce, bro^vn gravy, currant jelly, Roast veal: Tomat<) sauco, railish sauce. Roast lamb Roast beef: radish sauce. Roast filet, sauce. Roast vension: Brown gravy, cur- rant or barberry jelly. Roast quail: Currant jelly, celery sauce. Roast canvas back duck; Black cur- rant jelly, olive sauce. Boiled chicken: Bread, parsley or celei'y sauce. Boiled mutton: Caper, or parsley sauce. Boiled tongue: Tartare sauce.. Pork sausage: Apple sauce, or fried apples: Sweetbreads: Bechamel .sauce. Lobster cutlets; Tarbaro sauce. Broiled steak: Maitre d hotel. Lamb chops; Bearnaise sauce. Roast game; Bread sauce, brown p-avy. BVfl THE FASHIONS A LONELY SENTRY IN FLANDERS. An official photograph showing a British sentinel on duty in Flanders fiUhouetted a.Kain8t the sky. Mint sauce. Brown gravy. horse horse- of beef: Mushroom COMING GOVERNOR A MASTE OF TACT DUKE OF DEVONSHIRE WILL BE POPULAR. He Has Been One of the Busiest Men in the United Kingdom For Years. In the opinion of " Ex-Attache," whose acquaintance with public men in the Old Country is of long standing, and who contributes articles on Euro- pean affairs to the Pittsburg Dispatch, Canada is to be corngratulated upon the fact that the Duke of Devonshire is to be her next Governor-General. " Ex-Attache " says that Canadians will find in the Duke of Devonshire one of the mo.st approachable an genial viceroys who was ever sent to Ottawa. It is admitted that it will be no easy task to succeed so heartily- liked a Governor-General as the Duke of Connnught, who has endeared \}\m- self to the people of this country ; but if anyone could succeed in the task it is likely to be the Duke of Devon- shire, whose great position has been so long established that he has never felt the slightest need of asserting it in word or bearing. A Strong Sense of Duty. Only a strong sense of duty could induce the Duke of Devonshire to ac- cept the position of Governor-General of ('anada. for he has nothing left in the way of elevation of rank to which he might aspire ; and hiiijhly though the people of Ottawa may esteem the privilege of living in that city, it is not something that might fittingly crown the ambition of the Duke of Devonshire. His acceptance of the post means that he will have to break up his racing stable, close Devonshire House in Piccadilly and the famous Chatsworth mansion in Derbyshire, as well as Li.smore Castle in Watcrford, to both of which country residences he and the Duchess are said to bo deeply attached. Moreover, his active busi- ness career will have to be abandoned or at least interrupted for some years, and he has been one of the busiest men in the kingdom. IIo manages htjlf a dozen groat estates, and owns almo.st the whole of the prosperous seaside town of Eastbourne, of which he has been repeatedly elected Mayor. He is also Lord-Lieutenant of Derby- shire, Chancellor of the University of Leeds, chairman of a great shipbuild- ing company, nnd of several industrial and mining concerns, as well as being a M.F.ll. and active president of at least a dozen charitable and philan- thropic concerns. A Tactful Duke. One of the distinguishing character- istica of the Duke of Devonshire is his tact, which was so severely tested when he acted as Financial Secretary of the Treasury, in which capacity ho was ex-ofTicio the distributor of the Government patronage, and the chief whip of the party. His was the deli- cate duty of selecting the recipients of peerages, baronetcies, knighthoods, and other honors on the first of tho year and on the King's birthday. That he was able to discharge those duties without making enemies or losing friends is sufficient testimonial to his tact, and it must be duo largely to this quality that ho is, with Lord Derby, the closest personal friend of King George. But it was in his rela- tions with his late uncle, the eighth Duke, that this characteristic shone most brightly, and in especially trying cfrcumatances. A DiffWult Situation. By the will of his grandfather, tho seventh Duke, Lord Victor Cavendish, as he was then, received all the pro- perty not entailed, family jewels, laces, and other valuable possessions ; *nd it was generally understood that the seventh Duke was strongly op- posed to leaving Ihem to his own son, because it was well known that he was to marry the Duchess of Man- chester. To this brilliant woman the old Duke had taken a prejudice, and when after his death his son and heir mairied her, as expected, relations be- tween him and the nephew might well have been strained. That they remaine<l the best of friends, and that the new Duchess of Devonshire left to the wife of the present Duke instead of to any' of her own daughters her very finest diamonds are sufficient evidence if the kindliness and tact that have saved a situation that must have been awkward. Is Sure To Make Friends. It has been noted that among the several names that had been men- i tioned as likely to succeed the Duke of Connaught, that of the Duke of I Devonshire was never heard. War conditions made it injudicious to ap- point the Duke of Teck, Queen Mary's brother, after he had been practically decide<l upon. Lord Curzon was named ; and so were Lord Milner, Lord Derby and Lewis Harcourt Brilliant public men though they are. Lord Derby had more important war duties to perform at present than it is possible for a Canadian Governor- General to discharge, and Lord Cur- zon and Lord Milner are probably better adapted for Imperial service in other spheres. The office of Governor- General of Canda has been in the past ! used to achieve fine strokes of states- \ manship, and history may repeat it- self in this respect. What the Duke of Devonshire will make of it remains to be seen; that he will make no blunders and many friends his pre- vious career renders a safe predic- tion. In the summer season, perhaps more than at any other time, it is the little things of dross wich count in the wardrobe. The sheer ling- erie frock gathers much of its charm from the bright girdle, the touch of color at the throat, bhe well-fitting pump, or boot, dainty stockings ajvi gloves and the wide-brimmed, becom- ing hat which touches, the frock it- self might fall short of expectations. Summer Footwear Although the high laced boot was chic and becoming with the short tai- lored skirt, and is still a favorite in white canvas, buckskin, and the soft gray and tan leathers, the low shoe is much in demand. The old-time pump with huge buckle and more or less exaggerated tongue, according to personal fancy, is a general favorite. These are equaily modish in bhe "lull calf or bright patent leather. An- other favorite in low shoes is the per- fectly plain pump of calf or patent leather. This is made with a rath- er long vamp and fibs smoothly over the instep, being finished with a bow 1 of leather, a small buckle, or no oma- I ment at all. There is variety in heels also; the medium high heel is generally favored for street wear, the French heel for evening, and there is a comfortable and good looking low heel for those who do not care for tb higher one for stheet wear. Sport shoes are particularly charming, be- A Man's Meal for Five,> Cents. Living on mush makes a mushy man. A man who works with hand or brain must have a man's food. Two Shredded Wheat Biscuits with milk or cream will supply all the strength-giv- ing nutriment needed for a half-day's work or play at a cost of not over five cents. Simply crisp a few Shredded Wheat Biscuits in the oven and serve with fresh fruits and milk or cream. Made in Canada SUFFERINGS OF WARSAW. Exactions of German Administration Robbing the Population. The Cracow Czas recently publish- ed a memorandum on the financial condition of the city of Warsaw, which has bivn presented to the Ger- man authorities by the City-President, Prince Z. Lubomirski. The memo- randum, though mutilated by the Aus- trian censor, forms a powerful and incontestable indictment of the Ger- man administration and its financial exactions. Careful perusal of it shows why relief is needed in Poland and why the German authorities are so keen on getting it. Besides the ordinary expenditure of $5,125,000â€" about $2,000,000 above tho average of the last three years â€" the city of Warsaw has to bear an equally heavy burden of extraordinary expenses. Every month $500,000 is spent on poor relief, $140,000 on sep- aration allowance, etc. "Finally, one has to add the expense of complying with the different demands of the Ger- man authorities. Their exact amount cannot be estimated in advance, but between August 5, 1915, and March 14, 1916, it was $1,892,000." Against this ejiormous expenditure there is only a small and uncertain income. The misery is indescribable. In Au- gust, 1915 â€" that is, in the first month of the German occupation â€" the death- rate was 15.88 per 1,000 (calculated to the year). It has risen steadily since October, 1916, and has now reached the figure of 84 per 1,000. At the time when Warsftw passed into the hands of the Germans about $24,000 a month was being spent by the city on the free feeding of the population; by March, I0i6, this item of expendi- ture had ris«n to $255,000. OU0C4U, 7255-7249 Satin Afternoon Dress ing low of heel, broad of toe, and most comfortable as well as chic. There are rubber-soled and heeled canvas shoes, high and low, for tennis, golf, and similar sports; substantial look- ing shoes for walking mountain climb- ing and the more strenuous of out- of-door purposes. These come in tan or black and lend themselves to and appropriate out-of-door costume. For those who favor the flat-heeled, broad-toed shoe, there are a number of modish low shoes, on the Oxford type, which may be appropriately worn with the tailored suit or dress for street and business wear. What's New in Neckwear Neckwear is particularly interest- ing this summer. The various col- lars and jabots now modish offer limitless ways of changing or bright- ening up a frock or blouBO. Perhaps the very newest idea in neckwear is the shoulder cape of in the evening over the sheer lingerie I frock or the filmy dance dress. I The jabot frill of chiffon, net, picot- edged Georgette, or organdy is an ef- fective accessory with the tailored ' suit; it is worn oftentimes with the ; coat, and then again it is a part of the blouse. The jabot blouse is on* ! of the popular models of the season. ' There are attractive sets of Quak- er collar and the various other models, with cuffs to match, in lawn, organdy, crepe, Georgette and net; many o<f them in the soft pastel tones so much favored this summer. These are worn with frocks of dark linen or serge, and with the tailored suit. Now and t^en one sees a becoming high stock with sports blouse or street frock, but the open throat is tht rule, althoiugh both high and low collars are modish. In order bo be smart, a high collar must fit perfectly, and be well adjusted. Girdles and sashes are another means of introducing a bit of color contrast. These girdles and sashes are offered in great variety in the shops and belts are once more com- ing into favor. With the trim tail- ored dress of serge or linen, the narrow, flat sash encircling the waist, crossing in back and tying in front or at the side front, in a loose knot, is a great favorite. These sashes ar« usually made of the same material as the dress, or of satin. Ends are finished with a tassel or a bead de- sign. For lingerie frocks and dance dresses bhe wiide ribbon grirdle or the silk or satin sash is modish. Dresd- en ribbons, with the design worked out in metallic threads, are worn con- siderably with dance and evening dresses. The strictly tailored suit is com- pleted with a narrow leabher belt, or a stitched belt of the material. Buttons and buckles must not be forgotten in the summer scheme, for , they are becoming daily more and more important. The dark serge frock has a row of satin-covered buttons, usually in a contrasting col- or, from collar to hem, or a row from I shoulder to wrist. It is predicted for I fall that we will wear button boots again, and that not only will they have the single line of buttons at the closing, but a double row. These patterns may be obtained from your local MeCall dealer 01 from The McCall Co., 70 Bond St.( ; Toronto, Ont Dept. W. « A Cautious Witness. "Where did you get that chicken you hflii for dinner yesterday?" "Looky yero, boss; if you's axin' jes' out 0' inquisitiveness, bivirt' no use o' wastin' time, an' if you's holdin' an' investigation, you's got to staht in by provin* dab I had any chicken in I de fust place." j Pretty Small. I Hewiet â€" What sort of a fellow is ;he? Jewctt - Well, he will never have to say to his conscience. "How you have grown." 7Kii Street Dress with Cape. white, black, Java brown, or other favored shade, of crepe Georgette, j trimmed with bands of ermine, beaver, ; or mole-ikin. The ;.hort-haired furs are preferred for these capos. While these i.ovelties ,110 a bit ub.mid, ptill, they are effective ;md beoomih;?, nnd afford quite a bit of warmth, wot n FILMS SHOW CRATER FIGHT. London Movies Display Soldiers Sell- ing New Ground. London is flockii\g to see the first film rc'cording crater fighting â€" the real thing. The description of the incident is taken from the official daily record; "Yesterday we sprang a mine near and occupied the crater." The operator shows five minutes in the life of a company of mud-bespat- tered Connaught Rangers. First one sees the Irishmen hugging the drip- ping wall of the trench with fixed bayonets waiting for the mine to be sprurtef. There is a spout of black earth a little way off it in the desolata fields, and at on^e the Rangers tumble out and walk, rather than run, through the sticky mess toward the crater. The camera man evidently went with them, for he was there wheQ the Rangers took possession of th» hole, and he filmed the hand grenad^ throwing that followed. The soldiers, remind one of workers busy with risky blasting operations in a railway, cutting concontratetl on a shift of toij that has nothing to do with fighting, man to man. This is as near ftghtinfj the Germans as the camera has got all, yet, and short of a bayonet attack U is as near as anything we are likely to see on the film. Sign of Affection. Gertrude â€" "I don't think Alice car«i for Tom; he is shorter than she." Sarahâ€" "Well. I don't know. Sh« had all her heels lowered." BRIGGS' fLYMSTS PIUCK QLRBrrfkt HA181L- r