The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

About the House Useful Hints and General Informa- tion for the Busy Housewife Quick Bread Recipes. Twentieth Century Bread. â€" ^To make four box loaves of bread scald one pint of milk, add one pint of water, j and when the mixture is lukewarm | add one s-mall compressed yeastcake j dissolved in half a cupful of warm i water, a le\'el teaspoonful of salt and [ sufficient whole wheat flour to make \ a batter; he'ei continuously for five; minutps; cover and stand in a w^arm place, 75 de^rt • 5 Fahrenheit, for two ' hours and a half. Then add flour slowly, stirring all the while, until , the dciRh is sufficiently hard to turn j on a bakir;p: board. Kneal until it loses its .=ticl:ness; divide it in loaves; put each loaf in a m-eased square pan; cover and stand in the same warm place for one hour, or until it has doubled its bulk. Brush tho top with water and bake in a moderately oven for three-quarters of an hour. The next is a little quicker, as bhe entire process only takes three hours from beginning to end. Hanko Bread.â€" 3 ^f- cupfuls. sifter bread flour.- 2 tablespoonfuls short- ening. 1 cupful water. 1 teaspoon- ful of salt. 2 tablespoonfuls sugar. 1 cake compressed yeast. Sift and measure the broad flour; rub the fat lightly into the flour v/iih the tips of the fingers; divide the water into three cups. Add ihe salt to one cup, the sugar to anather and soften the yeast in the third cup. Combine these liquids and add them to the flour, mixing the dough lightly with the fingers. When the dough vuill form a ball raise it from the bowl; hold it high in the air, and strike it with force upon the table four times. Replace in the bowl and allow it to rise for IV2 hours; at the end of which time turn the dough under the center four times. Place in a grea.sed bread pan and let the dough rise for a half and hour. Then bake the doufh in a hot oven a^ 450 degrees Fahvjnheit for 30 to 35 iainutes. When the b-ead comes free from the sides of the pan, tap, it, A hollow sound shov,-3 that it is done. Cool the bread and keep in a tin >ir air-tight box. Entire Wheat Bread. â€" Two cups scalded milk, '/i cup sugar or 1-3 cup molasses, 2 teasppons salt, 1 yeas* cake dissolved in U cup lukewarm water, and 2 2-3 cups coarse entire wheat flo^r. Add sweetening and salt fro milk, wl; and when 1-ikewarm add dissolved yeast caka and flour; beat well, cover and let ri.<e to double its bulk. Again beat, and turn into jrreascd bread pans, having pans half full; let rise and bake. Entire wheat bread should not be quite double its bulk during last rising. This mix- ture may be baked in gem pans. Entire Wheat and White Flour Bread. â€" Use same ingredients as for entire wheat breacl, with exception of flour. For flour use 3»4 cups entire wheat and 2% cups white flour. The dough should be slightly kneaded, and if handled quickly will not stick to the board. Loaves and biscuits should be shaped with hands instead of pour- ing into pans, as in entire wheat bread. Whole Wheat Bread. â€" One and one- half pints whole wheat flour, 1 tea- spoonful soda, 2 teaspooniuls cream of tartar, 1 teaspoonful of salt, % pint of cold water. Exceptionally simple and inexpensive is this recipe for bread, made without sweetening, shortening or yeast, yet it is sweet, tender and wholesome and the entire process takes less than two hours. Sift the dry ingredients together (having the teaspoonful of soda, roundingâ€" and the salt and cream of tartar level) then add the water, stir thoroughly, place in a well-greased, round tin, cover with a butterel paper and steam for one hour over constant- ly boiling water. Remove from the steamer and bake for three-quarters of an hour in a slow oven. If cut, when cold, into slices and browned slightly in the oven it has a crisp, nutty flavor, which is both appetizing and delicious. Corn Bread. â€" 2 cups cornmeal. 1 cup flour, 1'/^ cups sour milk. % teaspoon baking soda. H4 teaspoon salt. 3 tablespoons melted drippings. \ cup sugar. Mix and sift dry in- p-edients, mix thoroughly and quickly turn into hot, wcU-greased, flat pan. Bake about 30 minutes. Cut into squares an 1 serve hot. Corn Butter Bread. â€" Two eggs, half pint cornmeal, half pint milk, one tablespoonful of butter, melted; half cup white flour, half teaspoonful salt, one teaspoonful baking powder. Melt the butter over hot water; sep- arate the eggs; beat the yolks slight- ly; add the milk, then the butter, corn- meal, flour and salt. Beat thorough- ly, add the baking powder; beat again and fold in, carefully, the whites of the eggs beaten to a stiff froth. steam for an hour or so. Cut into squares and serve warm. Sour Cream Biscuits. â€" Mix two cujjs flour, half teaspoon soda, two teaspoons baking powder and half tea- spoon salt and sift several times. With the tips of the fingers work into the flour one tablespoon butter, or, if (*esire<l, half tablespoon each butter and lard. Stir in lightly with a fork enough .sour cream to make the dough just stiff enough to handle, probably about one cup. The dough can be left very soft if the board is well floured. Pat> the dough out quickly one-half inch thick and cut into small rounds. Bake in a quick oven 15 to 20 min- utes. If sour milk or buttermilk is used instead of sour cream, use two tablespoons shortening in place of one tablespoonful. In cases of constipation either of the following are very advisable: Bran Bread.â€" Three cups, white flour, three cups bran, o.ie teaspoon salt, half cup molasses, one teaspoon- ful baking soda, two cups sour milk or buttermilk. Mix all together, put in- to greased brea 1 pan and bake one and '; one-half hours in a slow oven. i Bran and Graham Biscuit. â€" One cup ' sterilized bran, tv.-o cups graham flour, one cup milk, one egg, two tea- spoons butter, four teaspoons baking powder. Mix the dry ingredients to- gether, bqat the egg slightly and add to the milk. Stir the liquids into the dry ingredients the same as for cream biscuits. Turn upon a slightly flour- ed moldinrr board and roll to one-half inch in thickness. Cut into shape i with the biscuit cutter and bake in a hot oven. I Lastly, here is a very nouri.=hing ' nut and raisin bread that is particu- larly good for the children's school luncheon, but it is well to chop the rai.sins so as to make them more eas- ily digeste<, ; Nut and Raisin Bread.- One cup white flour, two cups graham flour, quarter _cup sugar; one cup chopped nuts, quarter cup small raisins, half teaspoonful salt, half cup molasses, two tea.onoonfuls soda, two cups sour milk. Mix and sift the dry ingredi- ents, add nuts and raisins, then mol- asses and mix. Bake in a moderate oven 45 to 00 minutes. be are Things to Remember. A*portab!e fire extinguisher should be in every home. I It is said that an omelette is the true test of civilization. I Peas and corn should always canned a few hours after they gathered. I A high cutting table, such as tailors ' use, is of the greatest service in the sewing room. When a worn place or hole appears in the matting it can be darned with strands of raffia. I To remove ink stains, dip the stain in boiling water, rub with salts of I sorrel and rinse well. I When using a double thread, draw it over a piece of laundry soap and you will never have a snarl. The cloudy look on a piano can be removed by a cloth dipped in soap and water and wrung very dry. I Always, if possible, have your din- ing room light and brisrht in the win- ^ ter, and cool and shaded in the sum- ^mer. Left over corn and tomatoes can be I made into an excellent chowder with an addition of sliced potatoes, milk ! ami seasoning. To preserve the flavor of the olives when a large bottle has been opened pour a little olive oil on the top and keep well corked. Fine linens and pieces of lingerie will last much longer if they are wrung out by hand and not put through the wringer. It is not safe to eat mushrooms after they have been allowed to get cold. They develop injurious quali- ' ties and becomes poisonous. An old magazine kept on the kitch- en tiible is good to set hot pans on; i the outer leaves can be torn oft' as ' fast as tht y get soiled. A Russian salad is made from one , onion, two apples and four cucumbers ' pickles, all chopped fine and seasoned with salt, cayenne and vinegar. ' When some one has knocked a [white place in the wall paper, copy the proper coloring of the figure with ' crayons and the spot will not show. When a kettle is badly burned, do ' not fill it with water, but set is aside ' to c«ol, then put in a handful of I washing soda and water an 1 allow it to boil for an hojr or more. Paint, no matter how hard and dry, I caf^e taken out of woollen clothing by using a solution of equal parts of I ammonia and turpentine. Saturate the spot two or three times, then wash I out with soap suds. I Instead of folding tablecloths after : they are washed, roll them, folded once or twice, lengthwise on mailing tubes of cardboard. This makes a smoother cloth with fewer creases, which is, of course, to be desired. When potting plants, put a piece of coarse muslin over the hole in the pot before putting in the bits of stone and soil, which keeps the itrainage good. The muslin prevents the earth from washing away. A scant teaspoonful of boiled vine- gar beaten into boiled frosting when the flavoring is being added will keep it from getting brittle and breaking when the cake is cut. It will be as moist and nice in a week as the day it was made. ^ Serving green vegetables on toast is an economical as well as a palatable method. It makes the vegetable "go farther," adds considerably to the total food value of the dish, and is one more good way of using stale bread. PRUSSIAN GUARD PRIDE OF HUNS IT IS AN ARMY CORPS OF 50,000 PICKED MEN. But a Few More Blows Like Contal- maison Will Shake German Faith. On the morning of May 21, 1913, I was standing in Lehrter Station, Ber- lin,- awaiting the aiTival of King George and Queen Mary, who had come to Germany for the wedding of j Princess Victoria Luise of Prussia, I writes Frederic William Wile, late Berlin correspondent of the London I Daily Mail. Presently the iron raft- ers of the barnlike oM Bahnhof shook with a mighty hubbub. The "honor ' company" of the First Regiment of the infantry of the Guard was tramp- ing down the platform to the train, ' preceded by its thunderous land and fife-and-drum corps. With deafening thud the phalanx of young giants, 1 six-footers to a man, goosestepped ' past the Imperial welcoming party, leaving in their wake a cloud of dust and a rumble that might have been I made by a cavalcade. I "Na, mein lieber Wile," quoth my old friend Schmidt of the Berliner Zeitung am Mitthg, "so was gibt's in England wohl nichtl" ( W^ell, my dear , Wile, that's something you haven't got^'in England). I Schmidt was rijrht. There is noth- ing like the Prussian Guard; there is something better. And a few more smashes at the Prussian Guard, such as the. Briti.sh army delivered at Con- talmaison, and that "internal col- lapse" in Germany upon which many [.people in England have built prema- ture hopes will be materially hasten- ed. For the Guard of Prussia, in Hun tradition, is invincible. To de- feat it decisively in action is visibly to undermine German's hopes of "vic- tory." The "Super"-Army Corps. "What is the Pru%.-ian Guard?" I ' have been asked a score of times. Un- j like our Guard.s, which in peace com- prise Household Cavalry and Foot ' Guards (in all about 10,000 men), the j Guard of Prussia is an army corps 'which takes the field as a separate ' unit and is made up on a peace foot- ! ing of some 50,000 troops of all arms. ; It embraces thirteen regiments of in- fantry, eight regiments of cavalry, I and four regiments of fitld artillery. When we speak of the "Prussian ' Guard," therefore, we mean foot, ! rifles. Uhlans, dragoons, cuirassiers, hussars and even sappers. In the war the "Guard" may be augmented to as many as 50,000 troops, so that even if 5,000 have fallen the "Guard" I is by no means "wiped out." j The men of the corps are the sup- ] pOscd super-troops of the Kaiser's army, hallowed by legend with un- i conquerable prowess. Their officers I are exclusively noble, and the rank and file must be at least 5 feut 10 inches and 168 poi.nds. Unlike other 1 Prussian regiments, the Guard is not j a territorial unit, recruited from the : particular local district in which it is raised or has its headquarters, but consists of men from all parts of the kingdom. Two qualifications are essential. â€" the physical standard ; mentioned and "better-class" origin. ' As a rule, the Guards belong to the i older farming stock of the Pruss'an ' Provinces. To have performed his ' two or three years of military ser- vice with Guard regiments in Berlin or Potsdam, where they are ex- clusively quartered, is for every young Prussian a badge of distinction which serves him well in later life. Three Generations. The First and Second Regiments of the Infantry of the Guard are the I particular pets of the Ilohenzollerns. 1 All Pru.ssian royal princes serve in I them by tradition, formally entering ' their ranks in their tenth birthdays, : as "the littlest Willie," the Crown I Prince's eldest son, did the other day, completing what I heard some one ' call "three degenerations." The I princelings go through the form of "earning" their ijromotion by siicces- I sive stages, beginning as subalterns ; and graduating to a colonelcy. ' Napoleon once called his guard "a moving citadel which protects the Emperor wherever he may be." The Kaiser on a spectacular occasion early in his reign stole the aphorism and applied it to the Prussian Guard. It is well for the Supreme War Lord, apparently, that he was not at Con- ! talmai.son, else his "citadel" might have fallen in on him, crushed by â-  the "contemptible little Britioh army." PETROG.ARD IN EARNEST. To All Russia the War is Considered a Crusade. "The war," said a friend of the writer, just returned from a visit to Russia, "has wrought no such change in any capital of Europe, not even in Paris, as in Petrograd. From a city ^ of careless pleasures it has become a city of the deepest seriousness and a grim and deadly earnestness. It is possessed of one thought onlyâ€" to win the war ; and on that object all its ef- , forts are concentrated, says London Answers. \ 'It is a city, too, of profound piety, and this piety is universal. You will sec the roughest cab-driver and the most high-placed otficcr alike remove their hats and cross themselves rev- erenily when passing a strecte-shrine. Every Russian rogiment has its own special ikon, which to it is a real liv- ing thing, the very body of the saint whose spirit dvvtdls in it; and every soldier carries a cross as his most precious tri-asure and consoler. To all Russia the war is a crusade â€" a holy war waged for the littl-j brother Serbia. ".\nd for this great and holy cra- ' sade everyone is working. The very boys are always busy rolling band- ages, making 'swobs,' or sew:ng strips of bombazine together, which the sol- diers prefer to socks. At the hospital of Tsar.skoe Sclo the Czarina, her ' daughters, and Court latiies are min- isterirrg night and day to the wouiidtd am! dying; and in all the intermediate social stages everyone is equally hard at work. â-  "In the streets of Petrograd the war meets you everywhere. Wherever you go you encounter collectors â€" sell- ing metal crosses for the Red Cross, postcards for a fund to help the Pole.-, or relics from the battlefield â€" alt, in the sacred name of charity. "•â- ^t a street corner you will see a patient, serious crowd gathered to lis- ten while someone reads aloud the latest news of the fighting from the leaflets ported up on the walls. Here you pause to watch a regiment of stal- wart, grim-faced soldiers march past, with the slow, rhythmic tread peculiar to the Ru.ssian fighter. A little farth- er on a band of students passes along singing â€" to your astonishment â€" "Tipperary,' while very onlooker re- moves his hat in tribute to England, the great ally who is making victory assured." In Russia. "He who steals my g^>od namo" â€" "Gets a load," 9M THE FASiaOJlS Xo doulit, most of us iv-t i.,'c:iiig that our sammcr wirdro )ris a:-.j ijc.;;n- ning to look a littie The wor?e for wear. The dainty voiies a;id r • gand- ies that were so crisp and fresh at the beginning of June and .Tuiy v.luin we started the season vnth tlum. are looking limp and failed since they have been pressed into • service all through the v.-arm weather. Taffeta the Leading Silk By far the most popular sill's for dresses just now are the tiff'!tas. They are especially smart in s"lf tones and in thu m:iny striped, checked and blocked elT^cts seen. N'avy lil'ie and the rich, dark tones predominate. In some very striking designs both checks and stripes are combined. Fol- VALUE OF SAVING. Some Good .\dvice to the Young People. The opinions of William H. Osborn, United States Commissioner of Inter- national Revenue, on saving, are quoted in the August American Magazine. " 'People get rich in two ways.' he says, 'The minority through skill and .success in investments and trad- ing; the majority through systematic saving of small sums. I know a man who just before he was to be mar- ried, twenty years ago, lost all he had, and went $11,000 in debt on a business deal. Ho gave hi.s intended bride a chance to release herself. " 'I think you can get on your feet again,' she told him. 'I'm willing to take a chance.' " '.Vll righff,' he said, 'got into the boat with me.' "And they were married. "The bride got a cigar box and cut a hole in the top of the lid. She call- ed it her 'furniture box,' and into it went all the dimes and quarters she didn't really need. Soon she had enough to furnish a home. "But she didn't quit .saving. She kept rig! on until she had $2,000. With this she bought a piece of land, which she later sold for $3,000. The fund kept growing, and she kept mak-- ing more investments. To-day she has money and property in her own name valued at upwards of $10,000. "I know of many more cases just like that. It's a huv of business that invariably 3ucceed.s. "My advice to every young man is to start a savings fund and put into it a definite part of what he makes. When the total runs to $500 or more he should invest it in something which brings more interest than ho can get from a savings bank, yet is safe. If he keeps on in this way, ho will bo independent v/hon he gets old enough to quit work. Dress of Checked Taffeta lowing closely in the lead of taffeta are messaline, faille, figured and dot- ted foulard, crepe de Chine, silk voile, chiffon, crepe and Georgette crepe. The two illustrations shown here are typical of the simplicity of the present styles. The dre^s of check- ed taffeta has a gored skirt with pan<d front and back, and of course, it would not be complete without the large patch pockets on either side of the front, fur pockets are as popular A successful blacksmith can either shoe a horse or make a horseshoe. The Fingers of Fateâ€" The Grip Begins to Tighten. â€" From "John Bull." Ribbon a Fashionable Trimming as ever in spite of their having been in fa.'ihion so lung. In the waist, the panel gradually tapers uptoward the neck, whore it is met by a collar of Georgette crepe, which ripples at the back though the front is quite flat Chiffon, net or organdy is often sub- stituted for Georgette crepe in fash- ioning collars for this type of dress. The only trimming in this model is seen in the buttons on either side of the panel. The color harmonizes with the dress. That the vogue for combining plain und f>!?Jred mtitcrials h ;i no'j by any means diminished, is ;;'.U)wn in the (ire:;-- of pUiin and figured foulard re- cently seen. It is trimmed with with ribbon arranged >n bunds on the un- der4Uirt and cuffs, and in plaiting which finish"! the nock and hem. Not« tie sr.thered pockets and the straight tunic plaited at the top. These are two prominent style fea- tures of the seas.jn. Th's model is one which tit fii'st ::i^ht may seem intricate, b-.'t on closer ini^pection one discovers that the no-el tjuchcs which m:\Uo it so very .liic are, in ' reality, e:i.-l!v carried f.:t. Par:',sols and Sport Clothes .â- \t ;i"l fa.-hional)ie revolts, parasols of brit.rht h.ies and fancy shapes are itTongiy in evidence. They are in all colors, both in self t.Mies and in effective combinati'jns of two harm- onizin;r color;'. One of tht' novelties which h:\s boon tnkon ui) is the Jap- :i;iese para:ioi with its many colorings harmoniou.sly blende' 1. Sport clothes continue to be largely featured. The craze for silk sweat- ers keeps .steadily 0,1 the increase. Gold, bright green, purple, blue, old rose and gray are among the most favored colors. The sweater, as a rule, is in tome g:iy color and hats and stockings to malvh enhance the charm of this much-favored costume. Smocks and middy blouses are now made not only of linens and heavy ci.ttons, but are very fretiuently developed in tof- feta an crepe de Chine, also silk and wool Jersey cloth. The smock of taf- feta worn with a Jersey skirt is one flhe latest combinations. These patterns may be obtained from vour local McCall Dealer or from "The McCall Co., 70 Bond Street, Toronto. HONEYSUCKLE FROM JAPAN. Fragrant Vine Was Originallj Japanese. Years ago Japan sent to this coun- try a vigorous green vine which won favor through its lavish display ol I fragrant white flowers in late spring i For a time the vine and flowers were I kept within the bounds of gardens lawns and parks. Then it ran away j To-day you'll find it roaming along j the roadside, climbing stumps and I hedges. It needs no gardener, for ' it can take care of itself. It's the honeysuckle. i The Japanese variety which ran ' away joined some of it.s .\merican cousins, who are just as pretty and just as fragrant. There's the coral , honeysuckles, for example, a fan-.ous ' porch climber in the Southern â-  States, with trumpet-shaped flowers, red outside and .â- icarlot within. In England they have the woodlnne, a cream colored, fragrant relative of the honeysuckle. Recently there cnme a new variety from China, where it was fo-and on the tops of morntains (J.O-O feet above the sea. Its foliage is almost evergreen, and the flowers are a reddish bronze. .-Vnothcr variety has red flowers, with yellow and buff markings. There's no need to hunt for the honeysuckle. Its fragrance v.ill an- nounce it before you're near enough to see it. .> TRAVEL IN CORE.V. j Ice Cream and Biscuits on the Re- staurant Cars. I A Baldwin locomotive whisked ua ihroush the green hills and past the < quaint thousand-year-old villages of ! Corea. It was odd to see the white I swaddled Corcans, with th.'ir bare feet and flytrap hats, riding in th s most modern of trains. We fled at forty miles an hour over trails where a few years ago these same Corcans doubtless joggied donkeyback at twenty miles a day. .\ny American road, says the Chris- tion Herald, would have been proud of the dinner on that train. It was vastly better than the dinners on the roads in Japan. The tiffin (luncheon) was table d'hote and cost only one yen (fifty cents). It comprised seven courses, and its main features, re- lieved of th-eir French disguises, were soup, fi?h, chicken salad, beefsteak, brown potatoes, succotash, ice cream and lady fingers, apples, oranges, ba- nanas and coffee. Plenty of every- thing and everything good. Electric 1 bell at every table. Speedy service. Eternal politeness. And as if this were not enough, icfl cream and nabiscos were served at 3 p.m.! That was the last straw. Restitution if made prevent destitution. would often