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pm a a = Ld % N oe \ 'y 1 4 x - three eggs beaten a a --_-- eee ee "in about an ounce of bulier, * chopped onion and. fill tomato :shells. ra man's World By Mair M. Morgan 1 A | THE MUSHROOM SEASON The' sight of a mushroom makes the approach of Autumn bearable. Every cook has her method of deal- ing with mushrooms. Here is a' col- lection of favorite-tried recipes, MUSHROOM SOUFFLE Twa tablespoons butter, two table. spoons flour, three-quarters cup milk, one-half pound mushrooms, separately, salt Blend butter and flour, add milk, salt, pepper, © Cook until smooth, stirring constantly, Wash and peel mushrooms and fry in but- ter for five minutes, Chop finely and 'add to the cream sauce. Add beaten yolks, cool and then fold in stiffly whipped whites. Pour into a but- tered baking dish and place in a pan of boiling water, © Bake in a moderate oven for 25 minutes, Serve immediately. WITH MACARONI Break four ounces of macavoni in- to small pieces, cook in a pint of boil- ing stock with a chopped onion and a small bay leaf, until all the stock is absorbed. . Peel and chop four ounces of mushrooms, cook until soft and make layers in a casseroie with the macaroni 'and pepper and salt. Sprinkle with grated cheese and add a few-dabs-of butter, and bake. WATH RICE Cook half a cup: of 'rice in boiling salted water until tender, then mix with faur.ounees of: chopped, cooked: mushrooms, two hard-boiled eggs and enough tomato sauce tr make a stiff mixture. Add seasonings and a little and: pepper, with the mixture. Bake in a moderate oven, : WITH SWEETBREADS Par-boil sweetbreads, remove all and membrane and chop them. wo pairs of calves' sweetbreads allow a cup of cooked mushrooms, heat @n half a pint of thick -white sauce, add seasonings and flavor- ing, and pour into a .greased dish, Cover with buttered crumbs and bake for about 15 minutes. PICKLED MUSHROOMS (Buttons) Clean them with a: flannel dipped in salt and do not peel them. Sprin- kle them with a little salt and then put them into a stewpan with, a littlegmace and white and black pep- per; and -leave them till the liquor runs.out. Then shake them over:the stove until the liquor is nearly ab- sorbed again cover them with vine- gar, boil up and bottle them, PICKLED MUSHROOMS (Full Grown) See that they are not too far open, cut them in-quarters, and pour over them just enough vinegar to cover them, seasoning it with a little mace; some cayenne, a few shallots and one anchovey.. Boil gently together until the mushrooms are cooked; lat them get cold, and then bottle them in the vinegar and ccrk them wsll up. : If you do nat: like the taste of vines gar .and--do, not: mind if your mush: rooms do not. keep-so long; try pot- ting them this way: DRIED OR POWERED Dried Mushrooms are also useful, and can easily. -be resuscitated; though their flavor cannot be com- pared to that of the fresh ones. Wipe the mushrooms well, and dry them. Remove the brown part and take off the peel. Then lay them out on sheets of brown paper to dry in.a cool oven, and -hang-them-up in a dry place in paper-bags. They will regain nearly all their original shape, if you heat them gradually through inptock or gravy. 3 Mushroom Powder makes a savory ad Lh fd OB hh 2 cb ddl 2 aa] seasoning 'which many like, Peel half a peck of large mushrooms, wipe them, take off the brown part, and put them into a stewpan with a couple of onions, a dozen cloves, a quarter of an ounce of ground mace ang a dessertspoon of white pepper, Shake them over a clear fire without burning them wntil all the moisture is evaporated, then put them into tins and dry them in the oven. When they are dry, pound them very finely and cork them up in small bottius, HOUSEHOLD HINTS When you boil a fowl add a pinch of bicarbonate of soda to the water. This makes it exceptionally tender. PE -- When frying fillets of fish, always put them into the frying-pan with the skin uppermost. You will find them less likely to break if cooked this way. * * . A narrow shelf over the sink to hold dishwashing supplies saves many steps, Paring knives and other utensils used at the sink may be hung; underneath, +r Da not throw away the vinegar. from bottle pickles, but save it and use when making French dressing. It will add a pungent, spicy flavor. + % 0% Many housewives find almond icing for cakes expensives. Ground peanuts are often used by professional cooks, and few people know the differcace. * * * Do not keep the dishrag after it has reached the raveling stage. It is pace economy, because its lint will eave tangled strands in the drain pipe. : « oe Shoald anyone in the family be put on a liquid diet, place a little lime water in cach glass of milk served. It is an aid to digestion and sweet- ens the stomach. * » » Lemons that have been kept too long and have hardened can be soft- ened by covering with boiling water and standing on the back of the stove for a few minutes. * . » * * Never store preserves, pickles or jams on the top shelf of store. cup- board or pantry. Keep them lower down, as hot air rises and may _in- duce fermentation. BUYING A HAT ii It's just about time to step out and buy the new fall millinery. To. more or less outlawed. Here are the rules given by one of the world's millinery experts to those about to change the headgear. First--Study the crown of the hat in relation to-the- crown of your head. A 'perfect-head tan wear a close round.crown-all right, but all egg. flat, or square shapes, should have fulness.in the crown. Remem- ber heavy features are most often in small faces and heads, and the heavy featured woman of this type should have fulness in the crown. ber heavy features are most often in small faces and: heads, and:the heavy featured; woman, of: this . type: should have a heavier crown.for balance. Second-- Understand your neckline. This means. the shape and length and breadth of- your neek, not your hair linet as most women think, If your neck is short, don't buy a wide hat that sits on your. shoulders. You must balance the neckline ' to wear 4 hat smartly. : . Third--Now: have a look at: your face and proportion the brim to it. Chinless, receding faces can't take day's the day, isn't it, for after Sepgq tember the first, the straw hat is): heads withtrimperfections towards tha} This exclusive photo of Prince George and his fiancee, Prin the grounds of Prince Paul's Villa at Wocheiner-See, Yugoslavia. Photo shows Princess Marina, Prince Gearen, Princess Olga of Yugoslavia, and Princess Nicolas (mother of Princess Marina) leaving Prince aul's villa. cess Marina of Greece, was taken in ' face, and never use a tight-fitting crown. Little. hats make heavy, coavse; features "jump" out. A shal- low, broad crown with not too wide brim on the sides is good for the woman of long, thin face and a snort head:crown. The woman with pro- minent nose should choose a brim "following' the features, thau is, swinging towards the front. Round: faced girls should lean to small, or no brims with small hat crown. Fourth--Stand and look at your- self full-length in a mirror to see that your hat and head are in proper proportion with your body and height, MUFFS WITH DRESSES Fur bands used skifully help to improve the slimness of the silhou- ette. A long coat of gun-metal cloth is trimmed with bands of dark grey broadtail. Possibly there will be a hat of the cloth trimmed with fur, and-shaped-after the turban idea. A small. muff tog match may also-be in: cluded, for there is.a great: effort be- ing 'made: to bring 'back' the muff as, part. of the dress-scheme: 2 If elaboration ofi-the costume be de. sired, this vogue may gain sway, but women today dislike . complications that interfere with their activities. The slit-skirt is an. aid to freedom, but a -muff' may prove an enoumb- rance, APPROACHING CALLERS - This is a moment I could gloat Over a drawbridge And a moat. Not only: foe But friend. as well Would have to swim To reach my bell! Instead: of which I hide behind ~ This ineffectual Window-blind: The castled folk Of olden days" Had better ways, Had better ways. ~--Mildred Weston, in the New York Sun.. Uplift in'Musie The "spirit of. uplift' is the: curse of. all serions. Canadian music-making; and of orchestral music-making. In particular. It is absolutely hostile to the "spirit of true entertainment," for it ofters the listener, not what Is thought he is-likely to like, but what it is thought he ought to l'ke. The listener takes his revenge by going to the concert, not in the spirit of plea- drooping brims as they shorten =a -- sure, but in the spirit of duty, He listens to Bach, Beethoven and Brahms, not because he likes them, but because he is assured that they are good for him. He comes away not with the memory of a glorious experience, but with the conscious. ness of a task dutifully performed, ---- ---- World Is Eating Less Heavy Food Gluttony Was Once Rife-- Daily Diet Practically Re- volutionized. : An cxiremely interesting compari: son between old-time and modern methods of eating is made by V. H. Mottram, Professor of Physiology in the University of London, England: in the London Daily Mail. He says: --It is a commonplace among dietitians that our food habits are being revolutionized, and we have to ask ourselves whether this is for our good 'or not, for "nutrition is the foundation of the public health." We all know that our grandfathers, or perhaps our great-grandfathers, ate the most colossal meals and fin- ished off 'two or three bottles of port each at dinner--drank themselves under the table. GLUTTONY A SIN Earlier in the history of the world gluttony was so rife that it was plac- ed in the list of the Deadly Sine by the Church. Nowadays not one person in a million, in Great Britain at least and probably in the civilized world, could be 'accused. of gluttony. Whether we are actually eating less per head only statistics can tell us, and the habit of collecting sta- tistics is still very young. So hat we can judge of the change of habits only over our own generation. That they have. changed qualita- tively most of us know. For example, we know. that only recently have tomatoes, bananas, and grapefruit formed.a part of our daily menu. Not so long ago fresh fruit and vege- tables in the winter were an unheard of luxury whereas now they are within the reach of everyone. Butter, too, was. very expensive during the winter months and- poor people out down on its consumption but now it is so much cheaper' that practically everyone can (and should) 'use it freely without any thought of extravagance. MOTOR. PICNICS The motor-car, too, has had influence on our food habits. its The middle-classes no longer have their Sunday dinner at home of roast beef, Yorkshire pudding, vegetables, and an apple-pie and spend their Su..day afternoon in a blessed somnolence, but speed off into the country and have an alfresco lunch, bought, per- haps, ready cooked, or patronize the roadhouse restaurant. We can feel sure from all this evi- dence that our food habits have changed qualitatively, and the ques- tion is: Have they changed quantita- tively? If we turn to statistics we can see that they have. Speaking roughly, we can say that the consumption of meat, bread, coffee, and alcoholic drinks has decreased per head of the population, whereas there has been a large increase in the consumption of tea, sugar and fruit and vege- tables, As regards the last two items it is difficult to obtain accurate fig: ures because no census of home pro- duction exists. FRUITS But we know that imported fruits last. year reached the record figure of 88 Ib. per head, and we cannot doubt that there was an increase in the consumption of fruit produced in Great Britain. - Milk we know is gradually increasing in consumption, though far too slowly to content the dietitian. Summing up the evidence we can say that the proportions of the dif- ferent foods are altering, so that whereas our immediate predecessors ate largely of -meat and bread and negelected the fruits and vegetables, we are changing over towards a diet with a larger proportion of the dairy and garden produce. MEAT AND MILK The old-fashioned view that meat makes for strength received its quiet- us long ago. American dietitians--- and remember that dietetics was raised to .a position of importance among the subjects thought woithy of university studies years ago in the United States--maintain that no family should buy meat until it has bought a quart of milk per head per day! Bread has been called the staff of life, but that is a misnomer. The majority of us eat it because we and .mineral matter, especially lime and iron. Probably a daily ration of a pint of milk and a sufficiency of green vegetables or green salads would cover all our needs for vita- mins and mineral matter--commodi- ties in which meat and bread are somewhat deficient. SUGAR There remain the sugar and the have been brought up to eat it or because it is cheap. The poor spend about 83 pex_ cent, of the money which goes to buy food on bread and flour simply because they are cheap. There is, however, evidence that a large proportion of cereal products in our diet makes for poor bones and teeth, IFor example, it was possible almost completely to check the decay of teeth in children in a Sheflield sanatorium by replacing the cereals in their diet with vegetables. On the other hand, that the con sumption of milk, fruit, and veget- ables should increase relatively to the rest of the diet is all to the good. It is a question of getting vitamins beverages to consider. Some .dieti- tians look upon the great increase of sugar consumption with disfavor. Others point to the fact that sugar is a convenient and cheap way of supplying the body with energy. After all, the foods which a man takes ave body building material, for vitamins and mineral matter sufiply at the most only about one-third of his energy intake and output, so that we still have a satisfactory margin to go upon. We eat about one-third of a pound a day. Theoretically we could eat pound of sugar per- head per one day without endangering our supply of other food stuffs. Remember, too, the craving for sugar of Polar ex- plorers and of the members of th» various Everest expeditions. As regards tea and coffee it seems a matter of indifference to the dietitian whether the consumption deceases or increases, Twelve pounds of tea per head per year seems neither excessive nor extravagant. Dietetically tea is useless unless you believe that a drink which promotes a sense of well being with no evil after effects has its value. ALCOHOL Of the decrease in the consumption of alcoholic 'drinks there is little tn say: because the problem of the use and abuse of alcohol is beset with so much prejudice that no scientitic data, or, at any rate no inlterpreta- tion of scientific data on the subject is worth consideration. - i To sum up. From the statistics available it appears that the revolu- tion which is taking place in the meals of our nation is to the advan: tage of. the public health. Shontd any dietitian turn politician his slogan would be "Dairy Foods, Market Garden Produce and Her. rings of the Public Health -- the things that the British Isles can best produce." Perhaps we might have a similar slogan in Canada since our dairy and garden products are of such a high order and so many of us, of Old Country descent, have been brought up in British habits of eat- ing--the habits that prevailed: when our fathers and mothers were young It Isn't Home By Anne Campbell. The ocean meets tle sky and joins its blue, The waves are tipped shredded silver foam. 1 gaze upon the sea and think of you. y It may be beautiful, but it isn't home! The splendid city flings its build- ings high. The stars are all heaven's dome . lighted -- windows starry sky . . . It's all so beautiful, with alight In The and the but it isn't home! Across the miles there is a patch of green, A little house upon familiar loam, A maple tree, a fence where roses lean . . . And that is beautiful, because it's home! With a smile upon your face-- Stop shirkin'. If you have a task to do, And would like to get it through-- Keep workin'. --Grenville Kleiser. ---- MUTT AND JEFF -- ear of st iin / By BUD FISHER -- SO You TOLD ME TO BET ON BozoTORIUS, DD STOP BEATING, THE LYTLE Fellows Haw Do You uke ) , 7 YOURSELF? f ' Rad } 7, . "SU gy, py How DARE 'You NTERFERE WITH . ADIRECTORS' MEETING ? CITHER T™ ME = OR T'M ERoTTBITTEN y OR SOMETHING = _J-- . HEAT'S GOT ad An Important Letter Printers use the letter E oftener than any other letter, but that 1s not the only thing peculiar about it. In the optometrical world it appears at the top of the long distance chart us- ed by optometrists in testing eyesight, Canada, Optometrist, ruminating about the letter E says: gi Some one. has advanced the opin- ion that the letter E is the most un- fortunate character in the English alphabet, because it is always out of cash, forever in debt, never out of danger, and in hell all the time, But we call attention to the fact that it is never in war and always in peace. It is the beginning of east ence, and the commencement of ease, and the end of trouble. Without ft there would be no life, no heaven. It is the centre of honesty, makes love perfect, and without it there would be no editors or news. If it were not for the letter KE man would have no home-mate for it is the beginning and ending of Kve. It starts the young lover's, engage- ment and completes their marriage. It is the most fortunate for it always comes in late and yet it is alway. in time. It will make butter better and put finish to taste, and after all it has done and is doing, it is only the beginning of the end. Not counting this paragraph, how. ever, there is one more letter T than there are E's in this article showing "that it is the exception that proves the rule." Count them yourself, Wash the Apples Health authorities are warning those trying to keep the doctor away by eating an apple a day that the doctor's services may he needed if the apple is not properly cleaned be- fore cating. It is not sufficient t& follow the time-honored school-hoy practice of giving the apple a scrub on the shirt sleeve, All this comes about through a combination of circumstances. In these latter years the only good ap- ples come from the trees whose foliage has been sprayed with poison. In crdirary seasons most of this spraying is completed carly and a normal rainfall probably has apart in washing away a residue of poison before the fruit ripens. : This year spraying was the more necessary because the drouth en: couraged insect pests, and of course in a drouth little rain washes thz apples. So far no case of sickness nor death has been ascribed to poison- ing from eating fruit. Tt would be foolish to abandon the apple-eating practice from fear of spray poison ing. : But it is well enough to take the health authorities advice and give the apple a bath. It is a wholesome practice anyway.-- Detroit News. Anne Lindbergh's Medals Exhibited Presented to Her for Work as Radio Operator, Aerial Navi cator and Pilot St. Louls,--Mrs, Anne Morrow Lindbergh took her place «'ongside her distinguished husband fv a recent display at Jefferson Memorint of med- als awarded by scientific societies for aerial achievements. Three important medals, received hy the wife of Charles A. Lindbergh this year as a result of het 30.000 mile trans-oceanic flights with her hushand, now are displayed promia- ently, They are: The Hubbard medal, presented by the, National Geographic Society for her "brilliant accomplishments as radip operator, aerial navigator and co-pilot," The Roosevelt service medal, pre. sented by the Women's Roosevelt Memorial Association for "courage endurance, and distinguished ser vice," The Wireless Medal, prazented by the Veteran Wireless Operaiors' As. sociation, for "outstanding achieve ment in the radip art." What To Do If your feelin' tired and blue, And you don't know what to do-- Du nuthin', If vour appetite's not right, And your waisthand's gettin' tight Stop stuffin'. if your:plans are all awry, And you think you're going lo cry-- Go fishin', If you can't see far ahead, And you wish that you were dead-- Stop wishin', If you know you talk too much, And your neighbour's feelin's touch Stop talkin' If your nerves are all askew, There is one good thing to do-- Go walkin', / If you want to win life's race, sm i, To a e 5 z % ir J Ch { ET LY 5 24 70 SH SE § Et A oe Capmtians Yahya s A 3 re FIP 3 VL h CX TEE Taga Ln eu, CF Jae a ESE i rs x ay Pn Sr A a -- te TF ey SS ty pho a SLIME ¢ oS r if re of meh nN ~ Rr, ern pi Wer ne ys an Je ar on ah a CANS; 8.20 SFU » CI