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1.. 1923 'pa.'.'aa5l: UlUl1l', Not a whisper. tells . Wihere our small seed dwells; Nor is known the moment green when our tips appear; ` ' We thread the earth in silence, In silence build our bowers--- 'And leaf by leaf in silence show, till we Who shall say that owers Dress not heuven s own bowers? Who its love, without us, can ancy-e--or sweet oor? Who shell even dare To say we sprang not there-- g And came not down, that love might bring one piece of heaven the more? Oh! pray believe that angels .From those blue dominions Brought us in their white laps down, - twixt 7 their golden pinions. `l laugh a-top. sweet owers. E I r..:..I.. 13...... l Ieeeeeeeeeeeeeeeeseeeeeeeee >z< I CHORUS OF. FLOWERS . iT0 TEST THE HOUSEKEEPING We are the sweet flowers, I _AB|LlTlES or SCHOOL GIRLS Born of sunny showers, To | (Think, whene'eryeu see us, what our Dove,` D91" fbeauty saith) ; Uttcrance. mute and" bright, I Of some unknown delight; We fill the air with pleasure by our simple I May 17--Thousands of ischool girls will in the next twowceks en- gage in a statewide competition to show whether they possess the talent to render them true home-makers and good house- `bfea-fh; t wives. The contest will -be staged iII every A who 509 "5 lV9 -9 icounty in this state, under the auspices of We bet all places;-' I ` _ _ the State Board of Education. Um`) sorrow we gwe sm'les-a'nd unto Following are the state prizes offered races `graces For high school economics department put- Mark our ways, how noiseless ting on a play that will best show the ideals` All and sweetly voiceless, inf home-making training. 850 first, $15 Be- `Though the March winds pipe to make our cond and $10 third. - `passage clear, I For high school economics department Nlyf In nrlminnnp dmlla "' ' ' ' ' V "Every guest room at The`Kin Edward Hotel is a ood room` and-'there are one t ousand of them since the opening of our new addition. You can always 4 . be surcof gcttmg accommodation here, and always sure of getting ..a room that will please you. 1000 Fireproof Rooms "Close to Everything" Direction United -H@tel_s. Company of America , Is Without Doubt The inglbwarb iltiotel` % Thursday, June 1, 1922 eatres. I conven-\ m open ` , $2.50: I ,akfast, . $1.00. Take _ x)kIet V Bright, Airy, Cheery Rogms for J A ` Pearl Ware or _\_ L175? Di mgd Ware TORONTQ . SMP Enameled Ware has W the smooth surface and polish of ne crockery-without the break- age. And it is so very easy to clean --just like china, and therefore makesvlight Work of pot washing. Whenever you are buying kitchen .. utensils be sure they carry the S_|\_I|_P trade-mark. ' N:-Leigh Hunt. -- viviqwvij V `Q.-ywj M40: Jr OF CANADA .mSH'::r_ METAL Pnooucrs Co. LIMITED Lnnnnqp---... -__..-.. . . . . . . . . . __._ Diamond Ware is a three-coated enameled steel, sky blue and white outside with a snowy white lining. Pearl.Ware is a two-coated enameled steel, pearl grey outside and inside. You can t go wrong if you buy either. usual on he "C0n`- mts. MONTREAL TORONTO WINNIPEG EDMONTON VANCOUVER CALGARY By far the most -practical means of in- suring -abundancg of calcium. in the diet is to use milk -freely as a. food."--Prof. Sher- man, _C'oIumbia Univemity. ` , Milk does` not contain `much iron, but the amount present is readily absorbed and thoroughly utilized. The lime which is present in milk is believed to increase the body's ability to use iron. 4 LLv\ J I I - Phosphorus (is. also present in milk. This mineralenters into all the cells of the body and is another substance in which a mixed diet is often decient. The amount of dairy products which will supply lime in necessary quantities will also "supply suffic- ient phosphorus for -body needs. When the body is growing, the bones are being built longer and thicker and stronger, and the amount of lime required is in pro- portion greater than when the body has mtbained full growth. Fruit and vegetables, particularly green vegetables, also contain lime. but the chief source is milk and its products with the exception of butter, which has no lime. Lime is essential for ,strong bones and good hard teeth. | ,. . . . ... I I We could not dispense with mineral mat- ter in our food any, more than we could dispense withthe protein which is so im- portant as body-building material. Mineral .mct:'er, or rash of food. acts asbody regul- ating substances. They also enter into the composition of the cells and are the chief` constituents of certain parts of the body. such as bones, teeth, etc. It is not possible to have a strong body without a strong rm skeleton any more than it would be possible tobuild a good house without a. satisfactory frame work. Chief of all the mineral materials for this purpose is calcium or lime. and the ordin- ary mixed diet` is very often decient in this substance. Milk is richest of all com mon foods in lime and this factor alone would make it one of the most necessary foods in the child's diet. I No girl can enter for the second year food ' prize who cannot eat -all the foods that com- ,mon'ly ,_come on the table in this climate, and whose food habits are not equal to those commended in the high school test. I . . T For the individual second year girl who in the shortest length of time from -the ma- terials provided can prepare the most up- petizing -and attractive meal. $100 rst, 850 second, 810 third. ' For the individual second `year girl who in the ahortast length of time can make" the bestdress from the standpoint of exe-V .cution and design, $100 nst. 315 second, $10 third. A V ` kt Office, .._-.~-. -. vv vu-nun U A For the group of four .rst year girls who can in the shortest length of time from the! materials provided prepare the best meal !from the standpoint of palatability and at- `tractiveness, $100 first prize, $50 second [and $10 third. ` uuuu auu quu Lullu putting on the best clothing exhibit, 850 first. 810 second. $5 third. 17~Thousands school the two weeks ,ga,ge auspices offered. high I D..- L:..L __L,.I MlNERAL`MA1'l'ER IN` MILK ._g_3:`" .' >62 uuul. g. my. mum, pcppui. ' 1 Simmor~wat.er. corn and onion for 203 minutes. I r<-ss through a Sieve. Make a` white sauce of the remaining ingredients.i Add the \'eget.able.pulp. reheat if necessary! and serve hot. One tablespobnful chopped} parsley may be added. , Croutons ` (To serve with soup) I Cut stale `bread into about one-third inch` cubes. Put in a pan in the oven until slightly browned. or fry in deep fat. n1IIl , 'lUll"\7I O ' Make a whi`e sauce using Method N0..2.; Drain the oil from the salmon, mash ew` i enly and add to the sauce. Serve hot. Corn .Soup 1 can corn, 1 pt. boiling water. 1 pt.~ milk. 1-slice onion, 2 tbsp. butter, 2 tbsp. our. 1 tsp. salt, pepper. u 1 I t : Q. I - I . Ilninnr ,.uyuO-nu I|I\i\I\ ...., f\V\II\h< Salmon Soup M I 1 qt. milk, 1 small can or half large can ' salmon. 2 tbsp. butter, 4 tbsp. our, 1 tsp.` salt, pepper. } .\/lulu. .. ...l.:-.. ......,... ....:.... u-;L-,: u. n Potato Soup _3 potatoes. 1 qt. milk, 3, slices onion, 3 tbsp. butter, 2 tbsp. our; 1`/.2. tsp. salt. '1/1 tsp, celery salt, 1/3' tsp. pepper.- few grains cayenne, 1 tbsp. chopped parsley. Cook potatoes in"boiling salted water. When soft, drain and rub through a sieve. I Sculd the milk with the onion. Remove: the onion and add milk slowly, to the po-[ tato` pulp. Mix the flour to'a smooth paste with a little cold milk and stir this grad-l ttally into the hot mixture. Cook a few: minutes. stirring constantly. Add butter and ` seasonings. Sprinkle with nelyvchopped parsley. if (lesiretl._ puny. Make a white sauce of the rst ve in- gredients, using method No. 1 or No. 2. (Directions given in - last week's issue} Into this, stir the vegezable pulp. Reheat if necessary. Serve hot. i 0 ..._A.,L.,__ " ' The basis of cream soups is a thin white sauce. avored. with vegetable pulp. Part; of the liquid may be vegetable water in- stead of all milk. The vegetables may be freshly cooked or any cold leftovers amay he used. The vegetables should be pressed through a sieve or mashed evenly. Com- binations of two or three vegetables may be used ifithev avors blend. Cream of potato soup does not require as much our on account of the large amount of starch! CREAM SOUPS in the vegetable. -Special directions are necessary for cream of tomato soup on ac- count of the acidity of the tomato. Cream of Vegetable Soup 4 tbsp. flour, 2 to 4 tbsp. butter, 4 cups milk, 1/3 tsp. salt, pepper, 1 cup vegetable nnln x l'IJ~'.`1I. pulp. Mtnlrn .. Now this is the proper way to use Rinso---for ordinary washing-For each tubful of clothes take half a package of Rinso put in a little cool water and stir until it is in a cream thoroughly dissolved. Add two quarts of boil- i_ng water and stir well. When the froth subsides there will be a clear amber coloured liquid. Partly llyour `tub with cool or lukewarm water and add the Rinso liquid. _ Put the clothes in, so that each is covered and soak the things thoroughly overnight. Do not just dip them up and down. In the morning rinse the clothes until the water runs clear`. Only` soiled collars and cuff edges may need a slight rubbing with your ngers. N 0' need for washboard or boiler--just wing and dry. unu-~-vrawvvto. g` "7-"`L3`.i'....:h.; " nowing how to use Rinso corre-c_tly means finding workless Wash days.fIt sWe1l worthwhile. Let us ask- are you making the same mistake as Mrs. Carr? T She forgot that Rinso is not the same as ordinary soap, akes or washing powders. She did not give Rinso an opportunity to show its wonderful power of washing clothes clean just by soaking. She used to put Rinso dircct from the package into the tub without first making the famous Rinso liquid. ' The result was that the ne "granules of soap essence of Rinso were not properly dissolved andtheir value was not` spread evenly through the wash so as to loosen all the dirt in every garment--ready to come away in the rinse. The result of course was disappointing. WHAT wAs MRS. cARR's MISTAKE? }, Dining THE PROPER WAY TO USE RINSO THE BARRIE EXAMINER Grocers At All ETHE OLD LAW or SUPPLY AND i DEMAND m REGARD TO TEA I | The supply of tea in the world today is 1' very much less than the constantly increas- ing tlemand. The recent reduction of four pence per- pound of the duty on tea entering England, which is by far the largest tea- lconsuniing country in the world, has had `a. decidedly stimulating eect on consump- tion. It is expected that this further de- J mand will force the price of tea still higher. FOR THE WASHING MACHINE Rinso is splendid, Soak the clothes for one hour, two hours, overnight, or as long as convenient, then add a little fresh Rinso liquid and operate the machine. Rinse thoroughly and the clothes are clean--a1l the din"-t willvrun away. Follow these simple directions and you will be delighted, Monday' after Monday. with the Rinso way of washing. Greasy or badly soiled garments-soak overnight in lukewarm Rinso suds, rst rub a little moistened Rinso as it comes from the paekage on badly soiled spots. Next morning add warm water and rinse. The dirt will just oat away entirely. l youget a big, bright, solid bar: of the highest grade household soap. Every timg _y0u`%b_uy SURPRISE Cana`da EXTRA SOILED GARMENTS Always Good Scholarship Matriculation, Solo Singing, Music, Art-_. Cr emphasized. Outdoor games and sports. i'Ip!aif.i'1 rpnnrri nvnnllnnlr -...,......-... Health record excellent. I` _ , $1 Jsame RESIDENTIAL SCHOOL FOR GIRLS nm'l~1o Iu.ml.:.. ll:-I-_:-..`..A.:___ 0,: n- venb_enCEolIegz For Prospectus apply to Principals Conversational French 9-. ; Limited numbers. Page Fifteen: I), ONT. 120 I110 Time vi