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Hints for the Home Seasonable Recipes. When sugar is high we economical devices, and we may gain some that will be of lasting value, In cooking and preserving fruits, if we get. down to funda- mental principles, we shaH learn that in a large number of cases it is not necessary to follow the old rule of pound for pound or meas- ure for measure. One-half a pound pd sugar to a pound of fruit will is making jellies one-half as much sugar as fruit will be all right in the case of crab apple, thorn ap- ple, any apple,' quince, and even grapes. If the sugar and juice are then cooked together in more than a glass or two at a time for twenty minutes only, never more, it may take it from twenty-four to. forty- eight hours to set, but it will do it if we have patience and we have cooked the fruit right. Right cooking of fruit for jellies means slow cooking which brings out the jellying principle or what is called pectin. Professional jelly makers sometimes allow two hours' | 'time for fruits to reach the boiling int in order to develop this jel- ying quality. and they believe that rapid heating of the juicé after- wards destroys its jellying power. It is the same with fruits as. with cereals or soup meat, long-cooking makes for the jellying process. Always when a small quantity of fruit juice is cooked at a time, or a smal] amount of fruit pulp for that matter, less sugar can be used. great many people have learned that they can make finer, hand- somer jellies by cooking only one glass or at the most three at a time. With some fruit juices and an equal amount of sugar a cup or two only of each, only five minutes of gentle cooking is required after the boil- ing point has been slowly reached to cook them' sufficiently. Cooked much more than this the whole will puff up and look as sugary as a thick syrup, which will candy when cold. A bit more and the jelly is spoiled, for the sugar commences to caramelize ,and spoils the flavor if it does not hinder the jellying. Jams and marmalades are often much darker and stronger of taste, much of the true fruit flavor being lost, because they are cooked too flavor is largely lost because cara- melized sugar flavors as well as darkens all. It-will caramelize un- less the cooking slow, which saves stirring often. Jellies made with half the usual amount of sugar will never be stiff. Before paraffin is put over them is they should be sponged over with brandy to kill any mold spores which may have gathered while they were setting. Stiff, or meas- ure for measure, jellies, may be handled quite differently. Cut Jellies.-Thorn apple, crab apple, quince, and ordinary apple jellies and undoubtedly some others may be made somewhat like the tropical jellies which come to us in an inch thick layer in wooden boxes. Any of these jellies may be eut in slices or squares and rolled in sugar to make a pure and hand- some confection, purer and hand- somer than any Turkish paste and more deliciously acid. Since we know that bread and jelly is not wholesome with bread and cake, we have here a way-other than with meat and in syrup drinks for using them. 'The*fruit should be cooked | slowly, strained, and then success is surest if the juice is cooked in a smal] quantity with an equal meas- ure of sugar. Cook over low fire until it begins to form large bub- bles, then pour into a square mold to a depth of one inch. When cold cut in squares, roll in sugar, an ack carefully in sugar sprinkled Box with paper between layers. The keeping qualities depend upon the jelly being kept dry and on how carefully the work was done. Peach Marmalade or Jam. -- Peach marmalade, especially when made in small quantities and cook- ed gently, may be made with only half the measure of sugar that there is of fruit, and be handsome and good. The waste in good can- ning peaches is rather small, per- haps not more, than 10 per cent. in some cases, and not more than 20 in any. Make the syrup first by weighing peaches, estimating waste then taking half that weight of syrup, wetting it with one-fourth |, or one-third as much water as there' is sugar, then stir over fire till dis- solved and until it comes to a boil. Skim if necessary. Prepare the peaches quickly, cut in small bits, put in syrup, wash if you want to, and cook till stiff enough to jelly, stirring occasionally even if over the lowest fire. A pound of peaches bo aa three low jelly glasses * Gelatine Fruit Jellies. -- Mano- €acturers of jellies use gelatines to economize on sugar. Most of the jellies .so made, -being scant of sugar, have to be- treated in some special way or they will not keep. 'many whites of eggs puri ordin glue for this work, but now they have found a better way moss agar-agar, eight times as much work as_ the finest gelatine, jellies at higher temperature, is safer as food, and makes handsomer jellies. This -- is sold by all druggists and is also put up with the label, "vegetable gelatine.' The-Jatter is all ready for use, while the former has to be boiled. One method of making gelatine fruit jellies is to add sugar to a hot gelatine solution, then to add fruit juice to this mixture un- til it has the right taste. Less is required with agar-agar than with other gelatine because the former is tasteless, The jeily is clearer if it sets slowly. These gelatines keep | a long time without breaking down. Thorn Apple Jelly. -- For those who can get the thorn apple a deli- cious and handsome jelly can be made by cooking it slowly and long. A few -wild green crabapples add to the flayor and sometimes half bar- berries and half thorn apples are used. Peach Meringue. -- At this sea- son many peach desserts--cobbler, short cake, dumpling--are found satisfactory, but not one of the three mentioned is good for the di- gestion because the acid of the fruit keeps the starchy part of the dessert from ae at all digested in the mouth."gA dessert equally satisfactory is the is genth meringue, which may be made' in individual portions or in a baking pan. Pare and cut the peaches in thin pieces, sprinkle well with sugar, and put in the oven until the fruit is thorough- ly hea through. Beat up as as need two will answer for a four person dessert--sweeten, spread over hot peaches, and brown in the oven or put under the broiler, not too near, to brown and puff up. The burners will be hot enough under the oven, if the gas is entirely turned off, to do this work, and the egg must not then be too near or it will blacken. Instead of heating the peaches they may be prepared in the same way, the white of egg spread over and browned. Accidents will sometimes happen. The jelly ought never to have fire under it to allow it to boil up, much less over, but if it does boil over, or if any sweetened thing in the oven does the same thing, the caution should be taken to have umes from cause present discomfort to the| sp eyes; they actually injure them. Open the oven door and stand pa even if you lose a pie or pud- in Home Hints. If almonds are put-into cold wa- ter and allowed to just come to the boil, they will blanch easily. Cold boiled potatoes cut length- wise and broiled are delicious, if served piping hot, with plenty of seasoning and butter. A hot iron held just above the white spot on a polished table will remove it. Polish the place with a little sweet oil. Fish may be scalded much easier by dipping in scalding water for a moment or two. If you do not happen to have beeswax, salt and a few drops of kerosene oil will clean irons just as well. Olives, stoned and chopped and mixed with fresh butter or heavy cream and cream cheese make one of the most delicious of sandwich fillings. Steak one inch thick should be broiled from four to six minutes ; lamb or mutton chops, broil six to eight minutes. When buying mutton see that the fat is firm, clear and white; mut- ton with flabby or yellow fat has been in cold storage too long. Rancid butter can be sweetened by cutting it into two or three pieces and allowing it to stand in sweet milk for six or eight hours. To make chicken stock, eut an average sized fowl into pieces and cover with four quarts of cold wa- ter. Bring this to a boiling point and allow it to simmer gently for three hours. To remove hot water marks on polished tables and trays, make a thin paste of salad oil and salt, leave it on the marks for an hour, then polish with a dry: cloth To remove smoke marks from tin- ware, rub.the tin with a solution of common baking soda and boiling water, A great-deal of trouble may be saved by soaking new curtains to be washed overnight in water in which a little salt has been dissolv- ed. The salt draws the lime and makes the curtains easy to wash. If eggs have boiled too hard, take the vessel from the fire and quickly place it under the odld water spigot. The shock of the change from hot to cold softens the eggs. Heavy linen, which is practically fireproof, should be suet in cook- ing aprons, and over cloths ought to be of a solid niletasad that does not catch fire easily and that singes even when burning' ad al bursting into fsmes. doors and windows open, for the long in large quantities. The fruit} ¢ more than | station, serving a small ; ony, into an spartans ter point with twenty miles of sidings, giving a splendid i to the blishment of the freedo: after twelve. igineers at Valcartier Mili- tary Camp the heavy shila: and, as soon as ad-of men conveyed it on to the = aa where it was taken in charge} Bo and jbyestill another party and floated out tothe front line. The pier was drawn quickly into position, and as could work wi flooring spiked down. The actual beidaine commenced at eight o'clock; the was complete at ten minutes span t The extra ten min- Royal Canadian Engineers € courtesy of Can nd an fying Pontoons into position.--Photo by Northern Railway. And now comes the news of a bridge-building record made by # men of the Royal Canadian | neers, under the direction of M W. Bethune Lindsay of Winter, The Jacques Cartier River separates | the main camp from the artillery practice grounds at the base of Mounts Ileene and Irene. Across this 350 fect of waterway the Royal Canadian Engineers built, within four hours. a barrel- -pier pontoon bridge, capable of carrying heavy batteries. The Major and his three hundred men worked with that well-ordered efficiency which charae- terizes the efforts of the British- bred. e race for the fr started with the Canadian Northern Railway. barrels The materials-- . The casks ware nile tar tight, the timber was made penne the twenty-foot bank cut down to provide an easy grade for traffic, and the actual test was on. There was never a hitch. One party of men lashed the barrels to close attention to the pleased with the result: Col: |- ? TO) Oe a. utes were accounted for by the fact that on one or two occasions pass- rj} ing bodies of other troops necessi- tated a temporary cessation of car- rying operations. Col, Burstall, Director of Artil- lery at the camp, visited the work during the morning and expressed his astonishment at the progress effected. Ordinarily itis a g day's work to throw a bridge of tthis ass across a three hundred foot stream. Col. G. G. Mauneell, Di- rector General of Engineering Ser- yioe in Canada, who is attached to Headquarters at Ottawa, also paid Sand was vastly be abies eel of Ete: teers that, efficiency -- Without doubt enn brother officers of Major Lindsay, in all branches of the ser- its | Po) vice, were extremely gratified at the efficiency and despatch of the men making up the Royal Canadian Engineers at the big camp. 18-Pounders Crossing Pontoon B hoto by courtesy of Cal fige to Artillery Practice Grounds.-- adian Northern Railway, GERMAN MILITARY SYSTEM. of Conscription in' th Kaiser's System. Details > Kaiser Wilhelm's apparent faith in the strength of Germany's battle arm in the contest with three mighty nations is perhaps small degree founded upon wonderful German military system, the like of which the world has never seen before. On January 1 of the year of his 20th 'birthday every male German citizen must report to the military head of his district. If not excused because of some physical defect he serves two years in the infantry, or three years in the cavalry or af- tillery. For his services he receivés a small compensation, hardly more than pocket money. Then he is transferred to the first reserve, which' requires that he serve a month or two each year for a period of five years. The next five years are served in the "Landwehr,"' and he is required to drill at the order of the military authorities. - From the first class of the ""Land- wehr" the German soldier gradu- ates into the second class, where he remains until he is 39. At that age he eiatyuigt a part of the "Land. strum" to be called out only in the event of great national need. A the age of 45-his military service ends. The German standing army cori* sists of about 600,000 men, and the first reserve about 1,500,000. The "Landwehr" totais 2,200,000, and the "Landstrum"' brings the grand total to more than 6,000,000. Organization details of the en- tire German fighting force have been worked out to such a detail that 6,000,000 soldiers can be sum- moned and fully equipped in an in- credibly short time. Not only does such an army take the field as a thoroughly trained fighting ma- chine, but there are munitions and supplies in the country's arsenals so that it is equipped in every de- tail. --___ F_____. Swect Innocent. Alice--Why are you taking up botany'? Kitty--Because my fiance is in- terested in a plant 'of some kind and I want to.be able to converse intelligently with him about his business. th A Mistake Avoided. "'T say, old chap, I'm in shocking luck. I want money badly, and haven' t the least idea where I can + it "oe I'm glad to hear that. I thought perhaps you had an idea you could bo we from-me Has as Her | Own Way. "Does your wife always follow your advice ?"' "Tf she does she never seems to overtake it."' ral THE SUNDAY SCHOOL STUDY INTERNATIONAL LESSON, OCTOBER 11. Lesson Ii, The Last Supper. Mark 14. 12-25. Golden Text, 1-Corr. 11. 26. Verse 12. Where wilt thou that we make ready ?--The disciples assumed that Jesus would want them to prepare for the passover. They do not seem to be aware of the fact that Jesus had already. made arrangements for eating the re with his disciples. Two of his disciples--All of the' 'twelve could not have gone. They would have attracted too much atvention. whereabouts of chief priests and scribes were after wt Could they have taken him t the intervention of Judas they would have done so and saved for themselves the paltry pieces of were sent, namely, Peter and Jo (Luke 22. 's). A man bearing a pitcher of water --Women were the water carriers in Palestine. A man bearing a wa- ter pitcher was a very unusual sight. He would attract attention at once. Hence the two disciples would have no difficulty in finding the one whom they were to follow. 14. Where is my guest-chamber }-- My guest-chamber. The emphasis on the personal pronoun indicates that Jesus had already made ar- rangements with tthe master of the house. He spoke of the room as his in the sense that it was the one he had arranged to occupy for the time being. 15. He will himself show you a large upper room furnish an ready--The disciples were not to be left at the mercy of a servant or any one whom they might chance to meet in the house. Jesus | al- ready arranged with the master himself about the room and direc- tions thereto. Large, sufficient for a'l the disciples; upper, above the ground floor, where disturbance would be less likely ; Furnished with table cushions so t they could recline as was customary at a for- tmal meal. 17. And when it was evening--The Yet the emphasis upon coming with them would dicate that the writer felt they needed his protection rather than he theirs. 18. And as they sat (reclined)-- As they lay upon the cushions to sexsi of their food only a few of the disciples could be near him. In fact, only four were in close prox- imity. Even he that eateth with me--He, not a particular disciple, but a ta- ble companion. Not tlie culprit is in Jesus's mind, but the awfulness Lof the offense. One who could sit at meat with Jesus in this intimate re- lationship and be a traitor--this, even to Jesus, was inconceivable. 19. Is it I7--As Jesus in verse 18 did not have the betrayer, but the act of betrayal, in mind, the disci- ples do not know who was meant. So they each in turn ask him the question, "Is it I?' One by one -- This expression would seem to leave no doubt that Judas aleo asked the question. Can it be possible that Judas did not realize the enormity of his act and in good faith asked whether he, too, would betray Jesus? One would like, to think so, but it is hard to believe Judas was so blunted in moral sense. 20. One of the twelve, he that dippeth with me in the dish--In verse 18 Jesus said, "One of you," "he that eateth with me," "shall betray me." Now he says, "One of the twelve." The one of the twelve was no longer of the you of the in- ner circle. Although he had not yet gone out, he already had taken himself away from the intimacy, the fellowship, of the twelve. He was now only one of a number, not one of a fraternity. "He that eateth with me" is changed to "he that dippeth with me in the dish." Only three or four were near enough to dip with. Jesus in the dish. Hence the range of the guilty one was narrowed. 21. [ven, oo be is written of him-- Compare R 41. 9, "Yea, mine own = famili "friend, in whom I trusted, who did eat of my bread, hear Jesus say, scribes and Pharisees, hypocrites," we can eee the heat of his scorn annihilate those whom he accuses as fire burns dry stubble. But when he says, 'Woe unto that man," there is . depth of pathos which we cannot As later Jesus cried, 'Rather, forgive them, _ they know not what they do," now in li agony he cries aut: '"'Woe unto the betrayer." - There Jesus must be kept eecret, for the | qt is no scorn, no bitterness. There sen pity and regret for Judas. No. e felt the hardness of the human' as Jesus did when he touched » 23.. And as they were, cating-- Not 'before or after they had eaten, but while they were eating, Jesus wught them the significance of the memorial, It could not be under-.. stood apartfrom the actual eating. The Lord's Supper will mean little' as a theory or an explanation. It - they went (in the act of going) to' do Jesus's will. So the Sacrament of the Lord's Supper has efficacy as a fact, in 'the actual observance faneenh, and not in a declaration, merely, of its historical authenti- y. When he had blessed, . when he had given thanks--Jesus was in the mood of benediction and thanks- giving. There was no dark cloud on his brow as yet. Even in Geth- semane, where his attitude was one entirely of submission, his eyes were still clear and his face bright. Out of all this evil good would come. This is deep-seated conviction. Not that there must be evil for good to come, but out of evil that seemingly could not be avoided good would come. nd could Jesus ever have had far distant from his mind the meaning of that hour and the hours that were immediately to follow!' That he could be thankful at so ex- treme an hour was indicative of his close union with the Eternal and his understanding of that union. 24. the covenant--Some an- cient authorities insert the word new before "covenant." Most men make wills. Dying men, if in pos- session of mental faculties as well as materi is, want to make proper disposition of their earthly effects before death. Jesus had no temporal acquirements. He had spiritual treasures. He, too, would make a will before his demise. But what he disposed of was an intangi- ble entity that would never dimi- nish as the years went on, and of which all men, if they were willing, equid become the beneficiaries. New in the kingdom of God--Je- sus's death would be a complete omar ecigee a of the idea of the' kingdo Every vestige of" the thought of a material supremacy usual time for eating the passover.| would be left in the tomb. When" But it is also suggestive to note rhe reap ascendancy of the': 'that the time is the peculiar) spiritual would be supreme eee ometh wath the Saline ie cao pennceerzaths MAEM Situ hue , than y came Home Dyeing. Has it ever occurred to you what a large number of things one can dye at,Home, and in that way make quite a saving? When on shopping you have often noticed on the gain Counters," remnants at ridiculously low prices. reason for these low prices, not by any means on account the materials'being of poor quality, but because the shades or colors. were out of style; the materials often being of superior quality. expeditions, - "Bar- be Now, these bargains could taken advantage of, and by dyeing the g s, the colors could be changed fo the most delicate shade of any "of the fashionable colors popular at°the time. And remem- ber that it doesn't make the slight-; est difference whether the goods are wool, cotton. silk or mixed, as there are home dyes now that with the same dye, one can color cloth of any kind perfectly. You may possibly have a dress that is hardly worn at all, but is out of fashion as to color and style. Here again, these single home dyes step in to help things out. Rig it up, Dye it a fashionable shade, and with new patterns make it up into a most stylish gown that will * bas envy of your lady friends. White summer dresses can e dyed delicate shades of any color by using these new home dyes very weak--say about an eighth)! a package to about five, gallon®, of water. It is not alone to wearing ap- parel, that these improved home dyes lend their services. Portiers,' couch covers, table covers, shade curtains, draperies, or in fact any- thing that is made of cloth can be made to look just like new. Never try to color anything & lighter shade than the article is originally... White or very light. colored goods can be dyed any darker shadef or any color. Just as soon as you have decidéd' what you are going to dye, you Will want to know how much you! will require. For the lighter shades, and for emall articles such as rib- bons, silk or cotton. gloves, stock- ings, blouses, etc., one package as a rule will be sufficients For heavy suits, ~ coats, curtains, etc., it is best if possible to weigh your goods before they are wet and use,a pack- age to about a pound of goods. Hard on Our Bards. "Pa, why do they call them 'min- or poets' ?"' "Because they ought to be work ing with a pick and shovel, son."' °