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Everybody loves home cooking. We enjoy an expedition to a French, Italâ€" lan or cther foreign type of restaurant, but for a steady diet we demand plain, nhomelike fcood. Those who live in apartments with small kitchenettes, some of them of a rather makeâ€"shift variety, put them to good use at breakâ€" fast time, for Sunday night suppers and teas, and for an cccasional dinner durâ€" ing the wook. Many of us, whether men or women, single or married, have jobs which keep up busy during the day and consequently are always looking for a place to lunch near the office and a place to dine near the home. To meet the demands an army of "tearooms" "coffee houses" ard resâ€" Tearooms Serving Simple Meals Soon have Steady Cusâ€" tomers. _ Forgign Restaurants Tempt Appetites for Occasion Meals. Nutritive Value of Chinese Referred to Especially. As Steady Diet Nothing : Surpasses Home Cooking . BLACKHE ADS Don‘t squeeze blackheadsâ€" dissolye them. Get two ounces of peroxine pewder from any drug store and rub with wet, hot cloth briskly over the blackheads. They simply dissolve and disappear by this safe and sure method. (By EDITH M. BARBER) ... my ELECTRIC REFRIGERATOR gquesis never catch me napping Crisp, fresh salads, dainty desserts, delightful dishes made from leftovers â€"there‘s no end to the palateâ€"teasing refreshments you can make up and serve on the shortest noticeâ€"with an Electric Refrigerator to back you up. With it, the correct refrigeration temperature is maintained automatically. Nothing can spoil. And there are no drain pipes or drip pans â€" hence no contamination. And you can buy perishables in larger quantities at bargain prices knowing everything will keep till wanted. Ask about our easy payment plan. CANADA NORTHERN POWER CORPORATION, LIMITED Controlling and Operating NORTHERN ONTARIO POWER COMPANY LIMITED NORTHERXNX QUEBEC POWER COMPANXYXA4AMIFED â€" you are sure of TIinding weil | sA L CC cooked, breads, light and tender, as well | 3 tablespoons coffee as crisp salads. Practically all the resâ€"| ‘* Cup boilirg water taurants of this type specialize in thble| 1 tablespoon cold water d‘hote meals, although you may be: 2 tablespoons gelatin able to get a la carte service as well, 2 Patkages cream cheese. at, of course, a comparatively higher 2 tablespoons sugar price because of the cost of preparation . egg whites of individual portions. And the food will‘ _ Add coffee to boiling water, cover be what we demand for everydayâ€"thei and let stand five minutes. Add cold C homeâ€"cocked type. water to gelatin. Strain coffee essence Orange Peel Sauce for Iceâ€"Cream _ chrough cloth into gelatin and stir cupful of shredded orarge peel until dissolved. Beat cream cheese very (medium orange) | well with a fork, stir in sugar and then % cupful of boiling water ‘ the coffee mixture. Fold in stiffly beatâ€" 1 cupful of sugar en egg whites. Put in slightly greased Scrape white portion from peel of mold and chill an hour. Turn out of crange and cut into shreds with scisâ€" and garrish with fresh or canned sors. Add to boiling water and coolk fruit. Eventually, however, in our quest for homeâ€"like food, we get what we want according to the unfailing law of supâ€" ply and demand. We now find in most communities places of the tearoom type where excellent food, prepared under clean, careful conditions, is served neatly and attractively and offered at moderate prices While all of these which survive the acid test of compeâ€" tition must be far above the average tearcom type of ten years ago, there are some which stand Oout. At these you are sure of finding vegeta‘cles well cooked, breads, light and tender, as well taurants with heme type cooking hav sprung into existence in the last 1© years. The first tearsoms â€" depended largely upon ‘"atmosphere" to draw their clientele. They must be quaint down few steps, or through a courtâ€" yard or even over a roof. They featured signs such as ‘"Ye Old Spinning Wheel" oy "Gwendolyn‘s Garretl." There was even the old stable where the stalls were made into booths fcor dining. They up like mushrcoms and often disappeared as quickly. A woman who thought she could cosk had perfect confidence that she could serve a large number of persors satisfactcorily with perhaps little more equipment than she had in her own kitchen. While people sre willing to try anything in their search for food which could qualify as good, unless food and service are conâ€" sistently good, they are just as ready to pass on still hopefully to another place. j always sees me through" eds with sci Add coffee to ‘boiling water, cover and let stand five minutes. Add cold water to gelatin. Strain coffee essence chrough cloth into gelatin and stir Cheese is what we call a concentratâ€" ed fozod. A one and an eighthâ€"inch cube f cheese will provide one hundred calâ€" ories. An cunce of cheese supplies one hundred and twentyâ€"five calories,. About cneâ€"fourth is supplied by the protein, the rest by the fat. If it were necessary we could count on cheese to give us our daily quota of prsteir, as the body can build and reâ€" pair muscle tissue efficiently from the righ quality protein found in milk and consequently in cheese. There are many countries where cheese is the staple food. Bread and cheese forms the basis 6Gf many meals in Eurcpean countries. It is common to see workmen produce frocm their pockets at lunch time a package of hard bread, a piece of three minutes. Add sugar, stir until dissolved and boil three or four minutes until syrup thickens slightly. Cool and use as sauzse for vanilla or chocolate lceâ€"cream. This is also a delicious syrup to serve with waffles or griddle cakes., Macaroni and Cheese 1 cupful of macaroni strips 2 cupfuls of thin white sauce , pound cheese 1 cupful of buttered bread crumbs Boil the macaroni until tender in boiling salted water. Drain and pace cneâ€"half of it in a buttered baking dish, Pour over it oneâ€"half the sauce and oneâ€"half the cheese. Repeat with macaâ€" roni sauce and cheese. Cover the top wiih buttered (‘zread crumbs, sprinkle with paprika and bake until brown in a hot oven (500 deg.) Th Nutritive Value of Cheese Cheese, which is valued by most of us in this country for its flavour, proâ€" vides us with important nutriments. This is to be expéected when we consider that cheese is made from milk solids. Milk in its natural form is liquid. When, hcwever, it sours, or when renâ€" nin is added, the solid curd separates from the liquid whey. The curd retains the fat, most of the protein and a large amount of the minerals and the vitaâ€" is the first law. And before a tonic or astringent is used to close the pores, these pores must be scrupulously clean. Else it‘s very much like a sealing scad forming at the surface, with an infecâ€" tior. brewing beneath. When women use an astringent to seal pores that are laden with dust or makeup they invite trouble. That‘s how blackheads and blemithes very often get their start. That done, the tonic follows. In the first place it cuts any last lingering trace of grease from the cream and reâ€" moves that together with any possible remaining soil. Then, its astringent action gets under way and it closes the pores. The stimulating, refreshing acâ€" tion of the tonic is in itself sufficient reason for using it, but the other reaâ€" sons are more important to the health of the skin. Cleanliness First Beauty Law Remember that no matter what branch of beauty you touch, cleanliness I am very often asked whether cleansing cream tends to enlarge the pores. The cream i{self and the friction in applying it opens the pores. Then the cream penetrates so far as it is posâ€" sible for cream to penetrate, and its flushing acticn calls forth every bit of foreign matterâ€"dust, dirt, grime, stale makeâ€"up. All this is brought to the surfaze of the skin. The proper thirg to do is to wipe this away with tissues. Repeat the cleansing process. Continue with tissues. When the cotâ€" ton and tissues show no trace of soil it is safe to assume that the pores have been thuroughly cleansed. Those who know their beauty lore need not be told that skin tonic should follcw cleansing cream even as night the day., The reasons are many, but perhaps they‘ll be more obvious if we explain a little. pound cheese ‘.: teaspoon mustard 4 teaspoon paprika ’“ teaspocn salt 1 egg 4 to % cup milk Shred the cheese into greased baking dish, add seasonings and egg. Add enough milk to cover cheese and beat slightly to mix egg with cheese and milk. Bake in a pan of hot water in a moderate oven (375 deg. F.) about 35 minutes, until set. (Copyright, 1937, by the Bell Syndiâ€" cate, Inc.) mo you see: it‘s and Y ou are invited to become a policyâ€" holder and partâ€"ownerof this Mutual Company. [IFE Since The Mutual Life was first organized 67 years ago, in addition to providing {)rotectnon, over $66,â€" 000,000 has been paid to policyâ€" holdexs in dividends alone. It is results such as these that have earned for The Mutual Life of Canada the name of "The Policyâ€" holders‘ Company." The policyholdâ€" ers have always owned the Comâ€" pany and all the surplus earnings. The policyholders‘ interests have been first and foremost. Security of principal, good returns to policyâ€" holders and prompt payment of all claims have characterized the Comâ€" pany‘s activities, A policyholder who insured with The Mutual Life of Canada for $0,000 in 1912 on the "Endowment in 25 Years" Plan, is receiving a cheque in 1937 for $7,593.40. His annual payments to the Company totalled $5,006.25, so that his gain is $2,587.15. In addition, of course, he has received life insurance protecâ€" tion for the past 25 years. SHince The Mutual Life was first The poli been first principal holders a RECEIVES $7,593.40 . FOR $5,000 POLICY ‘° e 0 F eR Established 1869 Owvned by the Policyholders Head Office â€" Waterloo, Ontario FRED STOCK, Branch Manager Representatives: J, E, Sullivan P. A. Macaulay W,. M. Ritchie _ Horace Laquerre Timmins, Ont. Just as you should always use cold water to cantract the pores after a hot watiz bath so ANITA COLBY demonstrates the use of iced skin tonic following cleansing cream. Together These Two: By ELSIE PIERCE F A M Q U S B EAâ€"U Tâ€"Yâ€">â€"â€"Eâ€"Xâ€"PEâ€"R T Bc BEAUTIFUL Toasted Cheese _Cleansing Cream and Skin Tonic. there arose confusion as to what place was meant when "the $oo" is menâ€" tioned. Limerick writers would obâ€" ject most of all. We‘ve been reading limericks about Sault Stec. Marie for the last umpteen years, and they havs gone around the worldâ€"a lot farther |than the wolf yarns. Almost anybodr !can compose limericks. and many conâ€" Itests hinge upon them. then tonic. My bulletin "How to Tell Your Skin and What to Do About It" is yours for a selfâ€"addressed stamped (3â€"cent) envelope. It will help you to know your typs and to select the preâ€" parations you need to beautify it. (Copyright, 1937, by ie Bell Syndiâ€" (Copyright, 1937, by cate, Inc.) There are some who believe them, Just wouldn‘t dispute ‘emâ€" But the average man simply says ‘"Phocey!" Apropos of the Soo‘s anxiety to slough off the gough, the Timmins Advance wonders if we would object to the abbreviation of Kapuskasing to "Kap." Not at alll Lots of our citiâ€" zens and other Northerners refer to our town colloquially in this way, and no harm is done. In our own particular line the short cognomen is often more adaptable for writing headings: so when the "Kap" fits, we put it on the head of a story. It also has its rhymâ€" ing possibilities. To elucidate: There was a young lady of Kap. Who sat on a Timmins lad‘s lap: He said "Will you be mine?" But she said, "Porcupine, You‘ll never stick me with that map." 8Nn t Chat be paid to t! would have and â€" Suâ€"pe1 Just think of the infinits rhyming possibilities of and its derivaâ€" tives (grammatical), and you will realâ€" ize that anything can happen. For inâ€" stance; There are wolf yvarns that read very Sudbury Star:â€"A national magazine is running a contest based on the quesâ€" tion: ‘"What would you do if you got a million dollars?" A Sudbury street car conductor says he knows a girl that woeuld hand it to the conductor and wait for chancge. rewy, And the worst are ther ones that are hsm-eyfl: Here‘s a Dance of a Yap From the Old Town of K: (Kanuskasing Northe Sault Ste. Marie., Ont Your children will e thrive on crisp delicious Shredded Wheat, Try it today ! SHREDDED WHEAT M ADE IN CA NADA â€" OF is IY and A 1 ich oth a@attention will sioux Lookout right to kitk n Tribune obiects to ap That is, if your body is already fightâ€" ng an infection, your loses some of its fighting power, and the new or other ailment that attacks you has that much more chance of causing symptoms. The thcught then is not to wait for pairn or aches in joints or muscles to tell you that infection is present, but to prevent infection by getting an examination by your physician at least onrce a year, ard by your dentist twice each year. Are you bothered with colds three or Dr. W. H. Hughes in British Jourral oi Experimental Pathology, London, says, after careful experimental reâ€" search work, that "the blood of patients with an active infection (teeth, tonsils, gall ‘bladder, sinuses) shows a steady decrease in its ability to fight off harmâ€" ful orgarisms." But what we seem to forget is that during the time that the poisons from infection are accumulating to the point where they cause pain, the body forces are steadily fighting these poisons; fightinsg for months and years before the poisons win battles to the point where they are able to cause pain. If, then, while your body forces, your resistance to infections and their poiâ€" sons, are busy fighting off these infecâ€" tions and poisons, you are attacked by some other ailmentâ€"zcommon cold, ‘flu, pneumcnia, then your fighting forces have to fight two armies instead of one. Hcwever, what should be remembered is that by the time pain occurs in a joint the infection has been in the sysâ€" tem for months, perhaps for years. And just as it has taken months or years for the poison from the infection to be large enough or strong enough to cause pain, swelling or other corditions, so will it take months and perhaps years to get rid of the poisons from the blood and tissues. Once the cause of infection is found and removed, of course no more poisons will accumulate, but considerable damâ€" age may already have taken place, and the poisons still present after the inâ€" fection is removed can still cause symptoms. This is why many physicians advise exercise, hot baths, electricity, massage and cther physical and meâ€" chanical methods of treatment to inâ€" crease the circulation of the klood and get rid of the accumulated poisons in a shorter pericd of time than it would normally take. As considerable of the poison remains in the lower bowel, the bowel is usually kept active by laxatives if exercise canâ€" not be taken. Don‘t Wait for Infecticn to Weaken Your Fighting Forces When pain occurs in joints or muscles the first thought of the physician is to look for infected teeth or tonsils; if no trouble is present then the sinuses, gall bladder and large intestine are inâ€" vestigated. Jas. W. Barton, M.D., Toronto SEND the children off to a good start by giving them Shredded Wheat every day, with milk. It‘s good for them because Shredded Wheat is made of choicest Canadian Whole Wheat, containing Nature‘s vitalizing, nourishing elements, so necesâ€" sary for growing children, in a most delicious and digestible form. Give all the family Shredded Wheat every dayâ€"ready cooked, readyâ€"toâ€"serve, THE CANADIAN SHREDDED WHEAT COMPANY, LTD Niagara Falls « Canada of PBour$ That Boby (Northern Tribune) A certain good woman was peeved because hey husband was a member of so many organizations that h> was out every night attending a meeting. One evening a neighbour‘s little girl called and said: "Daddy wants to know if you‘ve got a bottle opener." ‘"Yes," replied the woman. "But he‘s nat at home." Lord Riverdale of Sheffield, who visitâ€" ed Timmins on Sunday and Monday this week, left on Monday afternoon for Kirkland Lake. He will visit Sudâ€" bury, Winnipeg, and Sault Ste. Marie before returninz to Montreal. How Many Beer Pariours are There in Kapuskasing ? Send for Dr. Barton‘s illuminating bsoklet, ‘"The Common Cold," the ailâ€" ment that receives so little attention yet may be as dargerocus as being atâ€" tacked by a hungry lion. Ask for Bookâ€" let 104, enclesing ten cents to cover the cost cf mailing. Be sure to give yout name, full address, and mention The Porcupine Advarces. Other Dr. Barton bocklets, ‘"FEating Your Way to Health® (101); ‘"Why Worry â€"About Your Heart?" (102); and ‘"Neurosis" (103) are also available at ten cents each. (Registered in accordance with the Lord Riverdale to V isit Sudbury and Other Centres four time stopped t: (Registered Copyright Act L ~year :; onsider Have you ie consequen a1‘s illumina