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vâ€"vv _._ v., ‘v y-«vvv v77 “v -4 _. ..z~...r...â€",,...;.;a,._/..,.I..,‘_,.. - ,3 TASTY DISHES. Spanish Peppersâ€"Prepare six green peppers by cutting off one end of each and removing all seeds, and ribs, leaving them so they will stand upright. L‘ut enough raw corn from the ear to make three teaeupfuls, slicing it off thinly two or three times around and scrapâ€" ing the remaining pulp from the cob. Chop fine one onion and three sweet red peppers and fry these ten minutes in a little butter, with two ripe tomatoes cut small. Add the corn, season with salt, fill into the peppers till they are even full, and on 'top of each lay an inch thick slice of ripe tomato as a cover. Salt and pepper the latter and sprinkle with well butter-ed cracker crumbs. Set closely together in a baking pan with a little water in the bot~ tom and bake three-quarters of an hour, basting the outside of the peppers every ten minutes. Marble Saladâ€"With a vegetable cutter out enough balls from raw potatoes to make two cupiuls. Boil 1n salted water till done, but- not broken. Peel and boil in salted water till slightly tender two cup- fnls of white button onions. Boil Winnipeg, They are tremendous shops half a dozen tender beets in salted â€"everything seems to be on a big scale water and, when cold, out balls out hereâ€"and quite a town has grown from them with the vegetable cutâ€" Winnipes. Aug. 20th. ‘1911. up round them- We EOt to Winnipeg “0‘ for. Chill all these separately. At long after noon. The teacher said that serving time cover a platter Wit-h fly Dear Dadzâ€" t} fi T ’f 1 I am ‘ 16 ref. uuropean to put cot-,on tie ' . _. _ ,_ _ a long way from home now, but present site of Winnipeg was a French- cusp lettuce. Mannateuthe poLa to balls With French dressmg, roll liam the watches of westbound travel- \ lers must all be put back an hour. It is the nearest thing to living your life. over again that. can be‘imagined. 1 i would rather not live it over again just i before meals, and I decided not to wait, lso got my own breakfast out. of the .grnb mother put up in the telescope Ivalisc for me. ! We stopped at Kenora, which used to ;be called Rat. Portage, in the morning. It's quite a town, with substantial brick buildings. It has a large brick Rail- way Y. M. C. A. building, close to the station. The place is right close to Kee- watin, and both are on the Lake of the Woods. There are lots of islands in the lake, and there are pretty houses on them, half hidden by the trees. .A school tea- cher who was in our car says that twentyvonc Frenchmen were massacred by the Indians on this lake by the Sioux Indians in 1736. An exploring party dis covered the bones of the victims in 1907. Ontario 1113,11 gOillU‘ out there You don't. think of Indians and scalping 0 when you look at the pretty, quiet lake to make hisway. These let- today, tors ShOUId be illll 0f lllte.est , I saw the shops the Government is for every Ontario father] building for the transcontinental rail. c e . LETTERS {iii A Still EN THE Mlllilllfi TO HIS DAD. _ â€"By' REX McEVOY s.â€" [Mn McEvoy will write for this paper a sn'ies of letters from the west. They will appear from time to time un« do' the above heading, and will give a picture of the great Canadian west from the standpoint of a young way at Transcona, ust six miles out of No. 2. beaten, and a small pinch cf cream tartar. It is delicious. Never Fail White Cakeâ€"One and one-half cupfuls of sugar, one- half cupful of butter, creamedf toâ€" gether; one eupful of sweet milk, added alternately with two eupfuls of flour sifted twice with two teaâ€" spoonfuls of baking powder, one teaspoonful of vanilla or rose ex- tract, lastly the- stiffly beaten whites of four eggs. Bake in a moderate oven. Use any filling or frosting desired. l Nut Cookiesâ€"One and one-half cups of brown sugar, one cup of butter, three eggs beaten separâ€" ately, one teaspoon soda dissolved in a little boiling water, two and three-quarters cups flour, one pinch of salt. one teaspoon of cinnamon, one-half teaspoon of cloves, one .pound nuts and one pound raisins, dropped with teaspoon in butter- ed tins. These will keep a long time. Loaf Fruit Cake.â€"â€"One cup brown sugar, half cup. molasses, half cup (scant) butter, one table- spoon (scant) lard, one cup sour milk, one teaspoon. baking soda, one cup raisins, one teaspoon cin- namon, half teaspoon cloves, two NEVER ANY FAllURE QR DlSAPPOlNTMENT commas as men. COSTS NO MORE THAN THE ORDINARY KINDS. ADE IN CANADA eggs, 1955 one white, flour to make cupful of raisins blended .with stiff batter. Bake in a Slow 0‘70” flour, two cupfuls of oatmeal. Put. “ , , ‘1 . ' _ . . r135, 011115111le may be added 1f dc nuts, oatmeal, and raisins through sired, and the cinnamon and cloves meat grinder. is thoroughly mixed add two cup- fuls of flour sifted twice and one Filling or frostingâ€"â€" as, to taste. (white), one cup One cup sugar After this mixture- cream 01' milk, one .cup chopped teaspoonfnl of soda dissolved in one I didn’t remember it when Lgot off the man named La Verendrye, who came train he , re and almost the first person here 180 years ago. They say that there i ran into was Bill Dodson, who used to are 170,000 people here now, and the bee store 0' ' . ' ' - p ‘01 at the corners. Hes been place looks to be gomg ahead at a great out. here three years now, and he has a fine house on one of the best streets ln town and drives an automobile. He took me in it up to his house to dinner and asked about all the folks round home. He may be east. next .wintcr. He has done pretty well contracting. My last letter was from Heron Bay, after our first glimpse of Lake Superior. ‘ That same night, before it. got dark, we stopped at Jackflsh to take on coal. The U. P. R. has an immense coaling place here perched by the side of the line on the steep slope of a. hill. While we were waiting there we could see a large steam- er lying at. the wharf below us. The coal was hauled up out of its hold in great} buckets, which were hoisted by cables far above our heads to where dump cars were standing on a track on a lofty lrestle. As soon as the cars were full lhey were run off down the track to a pocket or hopper, where they were auto- matically emptied. These pockets have ‘:hutes over a siding on which coal cars’ are put to be loaded. These cars are lent east to supply the engines of the C. P. R. on the long run through placeu where coal is not obtainable. After leaving Jackfish we passed round s most remarkable horseshoe where the lrack looped right round the bay on a , bank built up a long way above the water. While going round the curve I could see the engine and the first six tars of our train from my window. At first I thought. the engine belonged to another train. ~- That night. I ‘waked about one o'clock and found that the train was standing still. I raised the blind at- my window ithat is one advantage of having a lower berthâ€"and looked out of the win- dow. Two giant. buildings of a grey color towered up right outside ,my win- dow, and I recognized them at. once from pictures as the grain elevators. of Fort William. They are tremendous build- ings and they reminded me from the outlines that I could see dimly against the night sky, of the pictures of Notrc Dame cathedral in Montreal. Our barn wouldn't. be knee high to a grasshopper beside one of these elevators. They are enormous. They were the first. thing to remind me that. we were getting pretty near the West. and its great. wheat fields, 'and you may be sure I was pretty in- terested. I just gazed at them till we started off again, which was not. long, and the last. I saw of Fort William was a great black rugged hill standing out against the sky with electric lights twinkling in the town beneath it. I am told that this mountain was thought by the Indians to be a sleeping giant. Well, he will sure be a surprised giant if he ever wakes up and sees Fort, Wil- liam and Port Arthur at. his feet, for they must. be pretty busy places from what I could see from the window, and they say that their development has practically all been in the last ten years. I woke up at Dryden. where the On- tario Government has an experimental farm, so you can judge that there must 'be some quantity of good agricultural land in this end of the. Province. It is in a good lumbering district, too, and the large piles of lumber in a wood yard ' near the station are the most prominent things to be seen from the train. There is a. brick yard here, too, that seems to turn out quite a lot of bricks for the country round. I was up and ready for breakfast by night. o'clock by my watch. I thought I would have breakfast in the dining ear for a change, but I found that l was an hour too early, as at. Fort. Wil- rate. Building is going on in every di- rection, and some great buildings are being added to those which already line Portage and Main streets. The Bank of Montreal certainly thinks that the West is going to have lots of money, for they are put-ting up a fine building that I saw, right in the heart of the town, and it, is to have a vault. about. a hundred feet square, the floor of which will be eighty feet below‘ the street. That will hold a considerable amount of money and valuables. You meet all sorts of people on the streets of Winnipeg. You can tell what a mixed population there is when the word “Office” at the Emigration bureau has to be written in eight languages. I took a copy of it. Here it is: OFFICE. SKRFSTOFA . KONTOR BUREAU KAN ZELEI URIAD KONTOOR IRODA Everybody seems to get along with English, however, so I guess the foreign- ers must mostly be sent out to the prairies. Good-bye for the present. Loving son, JIM. l 5n. “"".___â€"â€"â€"L-â€"-â€"â€"â€"â€"â€" :J. ‘ “POINTS" OF THE FACE ’ , Here are a number of “points” in the face whch are generally supposed to indicate characterze- ‘. Brown eyes ’are most kindly. , Black eyes are the most ras lmpetuous. g 1 A pouting upper lip indicates timid-i ty. -‘ An insignificant nose indicates an insignificant man. -, Very large thick lips are a sign of} sensuality. ;‘ An open mouth is a sure Sign of an! empty head. . Coarse hair always indicates coarse: organization. , , Large ears are found on the heads‘ of coarse people. , A projecting upper lip shows mallgfi nity and avarice. . . Pointed noses generally meddlesome people. A retreating chin is always bad, it‘: shows lack of resolution. . Large eyes in a small face always betoken malicionsness. ' Blue eyes belong to a people of an enthusiastic turn of mind . Oblique eyes are unfavorable; they} show cunning and deceit. , ; Short, thick, curly hair is an indies; tion of great natural strength. ; Freckles, like red hair, are an lndi» cation of an ardent- temperament. * A long forehead indicates intelli- gence; a short forehead activity. , Grey eyes are generally found asso- elated with prudence and foresight. An irregular knotty forehead is a sure sign of a bold, original, and in- vestigating mind. Prominent, arched, eyebrows show great power ofperception in regard to form and color. All great painters have such brows. ' . Large clear blue eyes generally de: note persons of great capacity, but sensitive, ‘ suspicious, and often 'un- reasonably jealous. . ~ - . . Horizontal eyebrows, full and regu- lar, show great-understanding, ~deli- beration, and capacity for planning and execution. ~ The typical religious enthusiast has a. thin, pale face, retreating forehead, indicate $25190“? 1.11.1 pfiusleiy {Ed ’celerylnut meats, English walnuts. Boil l ‘. mmcec no oge '19)! and until thick. One White of egg beat- heap 1n the center of the platter. en stiff Stir this in nut cream Arrange the little white onions next after it. lizis been removed from and. the beets around the outside blaze but is still hot A good sub- against the green bordering Of let- stitutb for this frosting is an un- tuce. Over the onions and beets boiled frostinglis to mix enough pour Fl'enPh dressing, a tablespoon- powdered sugar with a little milk f“; at a time, bemg careful “0‘; to or lemon juice to frost the cake disturb the green coated potato and then decorate the to with al: balls in the center. monds (31. walnuts p ii and ' Mocha- Macaroon Custardâ€"Make a custard with the yolks of four eggs, one-half cupful of sugar, one and one-half cupfuls of rich milk, and one-half cupful of strong cofâ€"_ fee. Add six tablespoonfuls of powdered macaroons to this and bake the custard until set. When cold cover wit-h the whites of the eggs whipped stiff with one-quarâ€" ter of a cnpful of hot syrup and oneâ€"half cupful of whipped cream. Garnish with candied cherries and angelica. The custard should be ”creamy. Pineapple Punch.â€"~One pint of: pineapple juice, the juice- of two lemons, one scant cup of sugar, one bottle .of seltzcr water. Stir sugar and juices together and the charged water and serve with chip- ped ice. Can, be used with any fruit juice and is inexpensive; Beet Greensâ€"Wash thoroughly, put into a stew pan, and cover with boiling water. Add a teaspoonful of salt for every two quarts of greens. Boil‘rapi-dly for thirty minutes. Drain off the water, chop corscly, and season with butter and salt. ' .. Salmon Salad Molds.â€"â€"â€"One cup of cold salmon, one-half teaspoonâ€" ful of lemon juice, one-half tea- spoonful of parsley, two drops of tabasco sauce, one tablespoonful of gelatin. Mix the salmon, lemon, parsley, tabasco, and gelatin dis- solved in a little water with enough salad dressing to moisten. Wet oneâ€"half dozen molds. Fill with salmon, level the top of each one, and place on ice. When ready to serve turn out on lettuce leaves on a small dish and serve with may- onnaise. Curried Onionsâ€"Fry sliced on- ions in butter or fat, salt and pepâ€" per, then add one tea-spoonful of curry, two raw eggs, and a few drops of lemon juice. Serve hot. ,' ____...â€"â€"â€" CAKES. Grand Duke Cakeâ€"Two cups of sugar, one cup of butter, one :up of sweet milk. whites of eight eggs, beaten good, three cups flour, three teaspoons of baking powder, one teaspoon vanilla: bake in tare-c layers. Fillingâ€"One cup of sugar, half cup of water; cook until syrup strings. Stir in the white of one egg beaten good; add half pound of chopped, blanched almonds, half pound seeded raisins, chopped, half poundof figs,chopp€d; ice "the up with white icing; teaspoon vanilla. White build icing, 1 cup sugar, half small, keen eyes, pointed nose, and cup water;cook until syrup trings; retreating chln.,. stir in the white of one egg, well CUCUMBERS. Saladâ€"Cucumbers sliced thin, cover with water, in which has been placed one teaspoonful salt and one-half soda. Stand one hour, drain, rinse, slice one, onion thin, mix with‘ cucumbers. Dressingâ€"~â€" One cup thick, sour cream, one- fourth cup vinegar, daslrof pepâ€" per; pour over salad; sprinkle with minced parsley; set on ice. Serve on lettuce heart. Cucumber Fricasse.â€"Take short, fat cucumbers, or long ones out in half. Peel, cut lengthwise in sliCes oneâ€"quarter to one-third inch thick.. Boil in water with one teaspoon salt-until moderately tenderâ€"not enough so to break. Drain off water. Have ready yolks of two eggs slightly beaten and a dish of rolled cracker crumbs. Dip slices of cucumber into cracker crumbs, then into egg batter, then into crumbs again. Fry in butter until deliCately brown. Serve hot. Stuff-ed Cucumbersâ€"Take one dozen nice fat- cucumbers about five inches in length; pare carefully and remove seeds with apple leaving the outer shell of cucum- bers with both ends open. Prepare a nice croquette mince meat of ei- ther real chicken or other fowl and stuff the hollowed cucumbers with it. Have three or four potatoes nicely mashed to close the ends of the cucumbers after stufling. Roll dust, seasoned with salt and pepâ€" per and put them in a well heated oven on a deep pie plate and bake for twenty minutes to half an hour without turning. Serve hot on same pie plate placed in a. neatly garnished soup or dinner plate. M...â€" COOKIES. Almond Cookies. â€"~ One-half pound of butt-er,‘one-half pound of sugar, three yolks of eggs, oneâ€"half cupful of milk, three cupfuls of flour, rind of one lemon (grated), four teaspoonfuls of baking pow- der. Mix, roll out thin, and cut into small cookies with the fol- lowing on top of each : Three'whites of eggs beaten, three-fourths pound of pulverized sugar, one-half pound of chopped. almonds, mix well together. Make this one hour before mixing cookie ,dough. Oatmeal Cookiesâ€"Cream one cupful of butter, one and Oneâ€"half cupfuls "of sugar, till light and creamy. Add three eggs beaten light, oneâ€"half teaspoonful of salt, one teaspoonful of cinnamon, one eupful of chopped nuts, core 1', ' I the cucumbers in plenty of cracker-I tablespoonful and a half of boiling hot water. Drop oncookie pans by teaspoonful, and bake. Have oven hot to start with. USEFUL HINTS. To clean nickel rub it with a. paste made of whiting and alcohol and polish with a- piece of Chamois. Never stand a broom in a. corâ€" ner; tie .a piece of string around the handle and hang .it up. To remove paint from glass rub a dime. briskly over the stain and then wash with turpentine. Always sift all flours before usmg. Sift a small quantity to keep on hand in case of emergency. 'Fresh chocolate stains should be soaked in lukewarm water, after which. they are easily washed out. Stains which require hot water to take them out will come out much- ea-sier if hot milk is substituted. Try a little lemon and salt mixed the next time a price marks sticks to the bottom of china dishes or bricâ€"a-brac. . When sewing-machine needles become blunted rub them'across a Whetstone, which repoints as good as new. In mashing potatoes it pays to heat the milk, adding the butter . to the milk before turning into the mashed potatoes. In keeping vegetables do not keep different kinds in the same bas- kct. If you do there is danger of deterioration in flavor. Fruit- st-ains may be removed by holding the stain-ed portion over a bowl and pouring boiling water through the material. Save your pound powder tins to steam brown bread in, to mold you) pressed veal or beef and cornmeal mush to fry. - Piano keys should be wiped oil with a cloth dampened in alcohol. This will cleanse them without any danger of turning them yellow. If mutton chops simmer in just a little water on the back of the stove before being broiled or tried, the flavor will be quite like lamb chops. . Scratches on polished wood, if not. too deep, can be removed by rubbing gently with fine sandpaper and then with a mixture of olive oil and vinegar. A varnished floor can be cleaned lmore easily if sprinkled with coarse salt, which is allowed to stand for a few minutes, the!) brushed off with a soft broom. . a: Man’s weakness is womanls op? portunity to get even. ‘, A kick against fate is often but' an apology for laziness. ' When the kind and gentle ml does deliver a. jolt it counts. ) Trouble/s shadow in ‘1'qu one-half blacker than the trouble {tull- 6 l ysz’”; .. n. \z . .3...» "a" ‘9‘»;‘u. .~_ u“! \n -. fin" who '