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sions' into Fgue trom ively local anizations personal » railways 6 so much » can well passionate- be experi- efore com- ne presept nt system ings. It he general y hope to f the sys re abont anada and ay modify t arran=> , 'd then in 1 policies. advant» ze formation fact, with. to the de would be Dl ment Tally s amtary 9. Canada | show an neople of @ of Gay testimonials, from well- ey testify to 'IMENT, the 0., LTD, Opera House, Friday and Saturday FORTY WAYS TO SAVE FOOD Here are the forty ways in which Mr Hoover's experts advise housewives to save Sud. They are asked to hung these up in tbe kiteben Eliminate the fourth meal Practice the gospel of the clean plate Add to this gospel the gospel of the wat rbed garbage pail. No matter how saving you have been you rout be more vigilant By careful buying 1--Look over the food in your pantry tod ice box before you go to market. Plan iw use foods on hand before buying more. 2--Do not buy more fruits, vegetables and perishsble foods than you can use| within u short time 3--Buy yeusonable foods beeause your family needs them, and because their use means the saving of staples which can be shapped, 4--Tuke home everything you buy. Do tet leave mew: bones or triuimingy for the buteber, Bones ean be ured in soups, Fats can be rendered out. Fish trimnangs can te used for chowder By cureful storage $--Sort fruits and vegetables, and use the imperfect ones first, so that they will ent spoil, and then have to be thrown out, $--Do not allow the vegetables to wilt 7--Keep milk in w cool place so it will Pot our 8--Remove meat from paper and keep in cool place. 9--Keep butter or fat in a covered von twiner to prevent ubsorption of odors aud favors, 10--Keep tea, coffee and spices in covered ins, so they will not love their strength. 11--Keep your bread box clea and aired st that bread will not become mouldy By careful preparation not burn food. 13--Make evetything you cook taste geod, so that it will be eaten and relished. 14Serape out mixing bowls and cooking utensils, so that good food is not left to yo nto the dish water. 15--Empty entirely such things as silk es, tin cans and paper bags, Do not wave bits of food to be thrown away. 16-Save water in whieh rice and vege- Vubles have been cooked and use for soups 17--Use outside leaves of cabbage and ittuce for "'shredded'* salads, soups, or stuffed léuves." 18--Use apple parings and apple jelly or for vinegar. 19--Dry celery leaves and save for sea: seninge 20---Use, sour milk in 'baking and for cot re cheese or salad dressing. 21--Make parings of fruit and vegetables thin, 22--Try out chicken fat and other fet arimmings for use in cooking. 23--Strain and save all drippings 24--Try to cook only the amount of iod reeded for a meal, unless you wish more for a special purpose. When food is on the table. 25--Cut the bread at the tuble so there will be no extra slices to be "used some- bow." 26--Serve small portions and allow sce- end helpings. 27--Give u person opportunity to vay whether food shall be served to him or not. Do not serve anyone food which he does not like and will not eat. 28--In serving meat, do not serve fat which will not be eaten. Cut it off and Teave it on serving plate, to be tried out inter for cooking. Save steak bones on serving plate. --Serve Nreseings. Alter the Meal. 30--Save small amounts of mest , for sandwiches or to season vegetables or cas: verole dishes. 31--Save left over vegetables for salads, souns or seasonings. . 32--Save fruit juices for ices, gelatine desserts-or puddings. 338--Save liquids from soups. 31--Save crumbs from bread board. 35--Save left over biscuits, muffins or bits of bread. Dry and make crumbs for baking or for scalloped dishes. 36--Save cake crumbs for puddings or dark cake, x; 37--Cook soft eges hard and use in sal- ads, sandwiches or with potatoes. 38--Save cold cereals for thickening soups, for puddings, muffins, bread, 'or to be sliced when cold and sautéd. 39--Save bite of fruit for fruit salad or mixed fruit desserts, 40--Put away all left overs carefully so as to prevent spoilage. cores for smaller amounts of salad vegetables for --Wood for Sale--Good hard wood, cut and split to order. Lewis & Co. 49-53p THE BARRIE EXAMINER Its U Economy in Use- | 100% Value Seale "VICTORY DRESSES" NOW IN DEMAND | Pretty Frocks to Celebrate the Home-Coming of the Boys. New York, Dec, 31st When folks are happy they just natur ally celebrate. And everyhody is happy now that the boys are returping, All sorts of uffuirs are being planned, and ag @ result all sorts of frocks are being designed. The ones that are receiving the most attention are those that will clad the happy "Peace Brides." Although the number of weddings that tbe war occasioned were very great, the ones that are the result of the signing of the armistice will be greater. d Packets Only. IN WOMAN'S REALM istakable ib speedily proven in a Tea-Pot- Infusion. 100% Pure | ----ay| houses is developed in white georgette with white satin trimming The white satin forms the upper part of the tiny puffed sleeve, und the front panel that starts at the ruther low neckline continues down to about the knee und is caught in at the waistline with a heavy cord, The skirt is afternoon affairs we have many new models a little more dressy and of a happier air than those that were designed during the war. Although the colors may be bright and still be in good taste, the majority of men cling to the duller, darker shades, juring the period of the war the bright colors were not in evidence, and even though the ban is lifted they seem to be still ig- nored by all smart women. An attractive frock of black velvet und blue duveytn was seen in an unique com- bination. "The blouse of black velvet was cut on the lines of the Russian Cossack blouses. The neck was finished with sable from under which peeped a narrow band of gold embroidery, The turquoise blue was used for the narrow draped skirt, and the black of the blouse was echoed in the wide bund of black velvet with gold brocade which' topped off a band of sable \ Dark Blue Always Colors may come und colors may go, but dark blue goes on forever. This color will never be passe and therefore is an invest ment that is wise and worth-hile. The frock illustrated here is a combination of dark blue serge and same colored satin and possesses one of those indefinite wuistlines that have pounced on us unawares as one of tho newest features The other frock is developed in one material and the blouse section favors the Russian influence. The buttons down the side of the skirt from the waistline to the hem tend toward the long slim silhouette that has been reigning in the world of fashion for mat months. TIPS TO HOUSEWIVES | | A piece of churcoul in a vase of flowem , will prevent unpleasant odor. Never move a cake in the oven until the | centre is set _ When you tire of broiled chicken, try Stuffing und roasting a small broiler. Old sil® makes the best possible dusters jt does not shed lint, does not scratch snd 'is easily washed. | Aiways flour your tins instead of greas: | @ Meee, 8691 Basque Closing on Shoulder unusually long and a wee bit draped at the side, A loose panel of georgette flows down the back, which gives rather an elegant grace to the creation. Happy indeed the bride thet may wear such as this on her wedding day Afternoon Dresses And then for informal occasions and Featuring Novelty Sleeve Couturieres are designing many new models for the tremendous demand that will be made for them. For the most part these gowns will be quite simple, for simplicity hax proven its charms. A bride always loves satin and therefore satin drewes are in the greatest demand. This clingy ma- terial lends itaelf to the most complex de- signs, and the comfort and charm of its sPpearance is perhaps responsible for its pularity, re Empire Dresses What could be more beautiful, more faa- cinating, than the alluring Empress Jose- phine's costumes os a source of inspiration for the new dresses? This woman, by the grace of her simplicity, won the admiring glances and unlimited 'praise of the most esteemed men of the day. Surely her gowns must have been perfect or these discerning gentlemen would not have lavished on her their attentions. So why not adopt this mode of the Paris designers and give to our brides that look of complete assurance that characterized this famous woman, 'One gown that was inspired by this period costume and shown by one of the leading "ASK your AStoces to Inchideaone- --f pound tin of Klim in |] comoese sig earse aime gabe Canada Food Board License eee one price--90c. each. ation. are beautiful, clear, full-toned records, practically indestructible. The most popular artists in America make records for the "'Phonola.'"" Band, Orchestral, Instrumental, Vocal and Talking records in a wide variety of classical, popular, sacred, patriotic, Hawaiian, and dance selections are in the " Phonola"' list. A new list of 10-inch double disc records issued every month. Aill sold at If there is no dealer in your locality handling these newest of records-- The "Phonola" Double Discs--write us for list of records. "Phonola" records are reproduced most faithfully on the "Phonola"--10 styles of cabinets, from $25 to $310. DEALERS.--The "Phonola" line of phonographs and records make a most attractive agency proposition. are some localities where we require good, live represent- Write us for particulars. The Phonola Co. of Canada, Limited Me ing them, You will not hate soft pies. Bake in a greased dish for halt an bour. Use sewing scraps or newspaper in the kitchen for wiping' out greasy dishes, there- | wher. by saving soap and hot water. .. Any cooking vessel can be cleaned in half the time if it is first steamed, Fill it with water, put the lid on and stand it where the water will get hot. Save every sprap of sosp and fill » four by two-inch bag with it. Make a bag of two thicknesses of worn gauze underwear. When one lot of bits is used there will be more ready to refill the bag, Stockings make the best kind of floor cloths, especially for oiling fine floors. Slit down the back seam, cut off toe portion and put two or three together; then run them through the machine in zigzag way to hold them together. Cheese soufile requires three eggs, half cupful Swiss cheese and one cupful white sauce, Add the cheese to the hot white sauce and then add the egg yokes. Cool and fold in the whites, beaten to a froth used in » meal. tors saves many 71 Grenville Street Torente, Toronto's Select Family and Transient Hotel just off / Yonge Street and one block from Parliament Buildings. Rates: European Plan $1.50 ep (Cae with perfect cline and sarees. Heard These? The "Phonola" records are the newest double disc records. They are played with the sapphire point-- no needles to change. ie ¥ Wel ma Ga WY, There 90° Kitchener, Canada Or dot toed Yeusrpil you st todde Without Premiu Al: You can use Comfort to the very last. It does not break when worn down. And the bar is the biggest and best you can get for the money. "Comfort" gives you the greatest possible soap economy, the greatest possible satisfaction. A. ts aS Fo: and sales still growing. r 25 years the biggest seller-- "It's All Right" PUGSLEY, DINGMAN & CO., LIMITED TORONTO, ONT. Nuts should always be considered as fab A kitchen table having little sliding ese steps.