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trmss-jaarirtstc ^ -*«5* About the Household 'IVslril llecipfN. GiiiK<<r Crrnms. â€" i cup mulasseg (Orleans), half cup brown sugar, two-thirds cup butter (or equal parts butter and lard), half cuo Cold water, a heaping teaspoon loda and half teafipoon good gin- gsT, aljw cinnamon ; flour t-o the ooMs-stency <if or^iinary cookies. 1':^ ♦hesr and you sure.y will pro- nounce them evjcellent. Corn Hrrad with Baking Powilrr. â€"1 tablespoon butter and 2 table- QKiuiis sugar beaten together; a<ld t egg (well beaten), two-thirds cup of corn meal, half cup wheal flour, two taible&poonfuls baking powder, pinch salt, half cu.p sweet milk. Dr- wrving of a trial. White Spoiif;«> Cake. -Five eggs (wJiites <iiily) boaten very stiff, two eups sugar; 'beat eggs and sugar twenty minutes ; one cup boiling mtlk (fresh), two cups flour sifted five times, two teasp^ionfuls baking powder, flavor to taste. Bake from 30 to 40 minutes in moderate oven. 1 have such fine luck with this recipe that I seldom maki- an angel f<H)d any more ; it's such a fine sut)stitut.e. Froiieh Oinolet. â€" Break threp ejrps ir; ba^in, take a tablespoon of cream and one level teaspoon but- ter (melted). Whip together until tfjey froth well. Put two tea- »p<«onfuls butter in frying pan, let it get real hot ; pour mixture in, turn when browned nice. Lift and •erve on parsley. Parsley and cold lka<n minced well, and added to the egg before cooking makes a very agreeable omelet. Ivoaf Cake.â€" 1% cups white sugar, half civp butter, half cup grated chocolate, teai^poon each cinna- mon, cloves, alspice and nutmeg Mix all these together. Then add two eggs (beaten lightly), one-third cup baking syrup, one cup good clear ooffoe, 2' -^ cups flour, half teaspoon soda, one teas.pfKin bak- ing powdrr, ..ne icuiid urrant ; cleaned), cut I't'i »»•.: t««t»"i. Fiour the nut m>a:s arui currants. This, Sounds like a .sTangt' riiixMire, but 1 have mad- >t for t'i» pav s!3 years and I still think it fine, especially for a picnic cake or vjcial, for 'tis such a generous size and stays moist so nicely. Knglifih Croniii Pie.â€" One cup •our crfam, <ine cup raisins (soaJc- ed and chopped), one egg, two des- •ert .spoons vinegar, o^c de&sert spoon flour, half teacup sugar. Re- •erve white of egg for frosting. Cook mixture, and bake crust sep- arately. If one likes nutmeg, a dash could be added to mixture. J«'llo in Orancf CupM Have you ever tried making orange jello and putting it in orange baskets? Cut off a portiun <'f orange at stem ..«nd, scoop orange pulp out, and frM the baski-t about half full of jellc ; then heap whipped cream upon the jello until it stands up prettily, then stick a candied cher- T"- on top. Use the puVj), of course, to make the jello. Spice Cake. Half cup butter, half cup Ijrown sugar, half cup mo'.H.ssps, one teaspoon soda, one cup sour milk, two cups flmir, one tablesp<jon each lemon, vanilla, cin- namon and ginger; half teaspuoit each cloves and aJlspice ; one cup •ai'h raisins, currants and nuts. Cre.iHi Cookies.^One and two- thirds cups sugar; two-thirds cup lard (and butter); one cup sour cream (1 1-4); tw<p epg« ; three tea- ipoons baking powder; one level teaspoon soda; a little salt, lemon, and lastly flour. Pleklcil Beans. - Scald in salted walT .ilMiut 'M minutes, beans which have been sjilit from end to cn«l sidewise. Put in strong brine to 1<<<'|>, Toiu;i(o llellsli.Chop one peck pajKJ I'ijie toniat.o<s ; drain; a<ld to' pulp about six choped onions, three or four red pejjpers which have had seeds removed ; then add one ounce cinnamon, 2 ounces w^hite mustard, tnVo pounds brown sugar, lialf cup salt, one teaspoon pepper, a little celery seed and mix well. Can without cooking. CHofiil HinlM. All cooking utensils should be washed witJi soda immediately af- ter they have been used, which will remove every trace of grease. Keep white paper on each sihelf of the rerfrigerator. It gives a clean apj)earance, and keeps things from I dropping on the shelf below. When making an omelet it isbest I to thin down the eggs with a few : tablespoons of hot water instead of ^uiilk. This makes a more tender omelet. Beifore using dish-cloths to greasy articles remove from the latter as much grea,s© as possible with crushed paper This will greatly help t<i (ireserve the good condition of kitchen cloths. It is a fair, even-handed, ndble adjustment of things that while t'here is infection in disease and sorrow there is nothing in the world so irresistibly contagious as laughter and good huinor. Before using milk for cuistard heat it thoroughly, then cool it, and use it in the ordinary way. The. custard will not become watery. Don't forget to add a pinch of salt, as it improves the flavor. If the custard is to be put in a pie mix one teaspoonful of flour with the dry sugar before adding tiie milk and eggs. This take* the place ot one egg, and the citstard is just as rich. It is not hard io stop the hair from falling out and promote its growth if the right means are used ^ There i« no hope for the scalp I where the hair roots are dead and Ithe s'llp is »'ii::'. H)wever, to j those wh<; have iit, 'reached lihis iciadition l:i.:>iediate steps should be taken ic. stop it before* it is too late. Here is a simple recipe which you can make at home that will stop the hair from falling out, pro- mote its growth, and eradicate scalp eruptions and scalp humors. To a half-pint of water add one ounce of bay rum, a small box of Orlex Compound, and a quarter of an ounce of glycerine and ai>ply to the hair, rubbing with the fin- ger-tips two or tJhree times a week. "These ingredients can ibe obtained at any chemist's at very little cost and mixed at home. This recipe not only pr<vmotes the growth of hair, V>iit darkens streaked, faded grey hair, and make.s it soft and glossy ^VonioD .\id in Pulieiiig IjOiiiIoii While Regular "Hubbies" arc at the Front. While many of the regular London policemcoi are hervLng in tihe trfnohes at the front, their places luave been taken by women, just as women liave succeeded to the other work of ma.n in most of the coun- tries iK/w at war. The picture shows three female "Bobbies" on parade, re-celving instructioois from an irmpector. So far, the feminine custodiana of tho peace have proved very efficient and have done their duty quite as well ois tllie men had done it in the i>ast. The Food Value of Milk Why TulT) "Pull«" White. Taffy made from HUgar or mo- lasses becomes white by pulling. l)o you know why I The exposure to- the air and the friction evap<jrate the syrup, wliic^h contains most of tJie color- ing matt-er, and facilitates oxi- dization of the carbon in the sugar, which is always white, contains eleven atoms of oxygen to twelve atoms of carbon and eleven atoms of hydrogen. The nyrup drained from the same sugar in the refining process not only contains more or less coloring matter, but has a smaller propor- tion of oxygen to the amount of carb<jn. Still another ^eason why sugar is w^hitened in pulling is that this operati(jn, like the crushing pro- <-e«is when applied to rock candy, <jne of the purest foniis of sugar, destroys or impairs its power of absorbing light, and causes it to reflect all the elementary colors in each ray, which, of course, results in white light. The Duty of Spending One uf the causes of the present industrial depression is the short- sighted economy of those whose apepding power has not been seri- ously curtailed. The fact is easily established by the bank returns â- hutting increases in deposits. Bince tliousands of manufacturers', wholesalers' and retailers' emi>loy- aes have been tlirown out of work, or have had their wages reduced, it is evident that their bank ac- counts must have either disappear ed or decreased. Consequently the ioital savings bank deposits could only increase by substantial ad- ditions to the accounts of those wholie incomes have e«cai>ed the general cut. Such persons are put- ting their surpluses into the 'banks Instead ot spending them. This means that they are going without clothes, furniture, machinery, and many other articles in order to in- tieawe their savings. The effect becomea apparent in our imiwrts entered for consump- tion as follows: year ending March 81st. 1913, $670,000,000; year end- ing March 3l8t, 1914, 618.000,000; j year ending March 31st, lOlB, I $46.5,000,000. I These decreases in our purchases i abroad indicate that there must be I correspondingly great decreases in j our purchases at home. It is true that our borrowings from England have been seriously curtailed, but ] it is ai.so true that they have been replaced to a certain extent by sales of bonds in the United States which, since the outbreak of war, have amounted to about $70,000,- 000. The people of Canada, after three years of great extravagance, have gone suddenly to the other extreme and have been frightened into a fit of rigid oonomy. The re- sult has been a serious decrease in manufactured output. If every man in Canada determined to do without neckties for a year, for ex- ample, the effect would be severe to the manufacturers who make neckties. If those who liavfe money would spend it within reasonable limits, our factories would be bene- fited to an almost incredible ex- tent, employment would be fur nished to many who need it and the return to prosperity would be has- tened. Prof. M. J. Rosenau, professc>r of preventative medicine arid hy- giene. Harvard Medical Siihool, ie recognized as America's foremost pure milk authority and author of "The Milk Question," et*. Writing m "Safe Milk," pubJishcd by City Dairy Co., Toronto, Professor RoMenau soys: "Milk ijB one of the cheapest foods on the market. It i« also one of the best. It is best becaus«> it i-s so easily digested, an<l besause it is one of the niott nourishing of all our standard articles vf diet. "Milk conl^iins all -of the ingre- diient« nc^eded t') nourish the iH>dy. It contains tiies^ ingredients in just the right projKirtion which ex- perience and science show Khould be Contained in a well-balanced ra- tion. Thus, it contains: Albitmin, like wiliite of egg .. 1.5% Sugar, like oane sugar 7% Fat, like butter ... 3 to 4% Salt, like com. table «alt 0.2% Water 87% "The albumin furnishea the ma- terials wliieh build up the body and keep it in repair. The fat and sugar provide fuel to keep the body warm and furnish it with power needed to do its work. Tho water and salt are nece««ary for life. Milk also oontiains anititoxinis, useful cells and other subst^^nces tiliat are of preat importance, e«peCTadyto the mfant. It must be plain, then, that milk is an enormously complex sub- stance â€" it is both food and drink. The infant thrives on milk aU)nc, and the adult can live for months with nothing else. "Milk may be Berved in a num- ber of different ways, as custards, puddings, sauces, cream, ice cream. chee«e, etc. It has been figured out by Government experts that 16% of the ordinary American diet con- sists of milk or milk products. This figure is aji evidence of the very important place milk has on the family dining table as well as on tho family purse. "When compared with other arti- cles, the food value of milk normal- ly contAinis a large proportion of waterâ€" 87%. When, however, tJie portions ordinarily Berved at meals are coru>idexe<l, the high worth of !nUk is clearly shown. Thus, tihe food value of a gloss of nuilk is ap- proximately equal to two large eggs, a large serving of lean meat, two moderate sized potatoes, five tablespoonfuls of good cereal, three tablespi>onful« of boiled rice, or two siliccB of bread. "One quart of milk is about equal in food value to one of the follow- ing: two lb«. of saJt codfish, three lbs. of fresh codfish, two lbs. of chicken, four lbs. of beets, five lbs. of turnips, onc«sdxth lb. of butter, one-third lb. of wheat flour, one- third lb. of cheese, three-quarter lb. of lean n>und beef, eight eggs, two lbs. of potatt)e», six lbs. of spi- nauh, seven lbs. of lettuce, four lbs. of cabbage. "Milk varies somewihat in com- position, especially in anM^unt of butter fat (ojeis(ra)-it ct>«t«*nH. Cer- tain cows furnish richer milk tihan others, itheref ore, it is cuotomary in good dairy practice to mix the milk oif several cows inimediiately after it is drawn. In this way the consumer is assured a nK>re uni- form r»()duct from doj' to day. "In the household, milk should always be kept cold, clean, and covered." The Intimate Friend. Possibly there are few fanullies to whom the pleasure of an intimate friend is unknown. She may be a middle- aged woman who, tacking the joy of a family of her own, tokee a loving motherly interest in the boys and girls of an old school friend between herself and whom there is a strong aflinity and affec- tion. She may be a young girl, merry enough to be an entertaining friend to those of her own age and sufEciently sympathetic, homely, and conversational to make a kind and charming deputy daughter when the occasion demands. Or she may be a married woman, living Dear enough to tlhese chief friends of hers to make it possible to spend a fair amount of time with them without neglecting her home or child/ren. BuA whoever she may be, the in- timate friend, if sihe be of the right kind, is invTariably a source of hap- piness in the family. If a day is duU or looking in event there is al- ways the knowledge or hope that she will run in if only for o quarter of on hour to bring news and inter- eist from her home or the outside world, to sympathize and give ad- vice, to help decide some much- debated point, or to suggest a game for the younger chi3«lren wjho have exhausted mother's ideas. Has been Canada's favorite yeast for PXr>SB more than forty â- "^"^1 years. Enough for 5c. to TOlEn^^Pj P'o«J"««-50 large "^ ~- ""^"^ loavel of fine, ' MADE IN CANADA wholesomc nour- ishing home made bread. Do not experiment, there is nothing just as good. I E.W.GILLETT CO. ITD(^PM, TORONTO. ONT. \ii:"3f''^''''!x L WINNtPCO MONTREAjJPIIlai INFERIOR LIGHTNING RODS. Prof. W. H. Day, B.A., professar of physic* in Ontario A-^ricultural, College, Guelph, writer, to wia.ni' the farmers of Ontario against in- ferior lightning rodis. One of the some companies that buncoed tho farmers with iron-centred rods la>sft year is reported to be selling the same rod again this yeiar. Watch out for them. There is no difficuilty in spotting these rods. The outside covering is a thin sheet of copper. Inside o!i the copper is a strip of galvanized' steel or iron one-half inch wide and two galvanized steel or iron wirea about No. 10. The copper sheatih is twisted around the strip and wires, giving the rod a corrugated appearance. The steel or iron will rust out in from five to ten years.' For photograph of what happened to a rod of this kind in less than eight years see Figure 34, Bulletin 220, which may be luad by writing the Departmen;t of Agriculture,- Toronto. An Illinois firm is circularizing the trade and others advocating the "Mast" lightning rod system. They declare that twisted cable* are positively dangerous, claiming they act like "choke-coils," tiiat tubes only should be used, that in-j sulators must be used, etc. For concentrated essence of error theoa circulars surpass anything elae I have seen. Beware of the man with the iron- centred rod and the man who claims that twisted cables are dangerous., This Department will be glad to bo informed regarding the operatioofl of either. Caubs will never re-enter a garden if, from a concealed place, they are treated-to- a syringing of paraffin. The Truth At Last. A San Francisco clergyman ro-l oently at the cloee of his sermon, announced that in the course ot the week he expected to go on a mission to Uie heathen. One of th« parishioners exclaimed, "Why, roj\ dear doctor, yon have never told u« one word of this before. Ik leaves lis unprepared, what shall we do?" "Brother," said the min-, later, solemnly, "I shall not leav« town." OULTRY DiHpoHing of KggH. 1 . Study carefully the rules for the production and marketing of new-laid eggs. 2. Remember that only the strict observance of thee© simple rulea will bring the highest prices and improve the quality of eggs gen- erally. 3. Be careful to stamp tihe eggs on the large end onily. 4. In stamping do not bear too heavily upon the ink pad when ink- ing the stamp nor on the egg when stamping. 6. Never wet the ink pad, if it be- comes dry speak to the collector and he will re-ink the pad for you. 0. If the stamp becomes dotiw.hed from the wtuxlcn hamile, it can be readily repaired witli a good muci- lage. 7. Do not allow the oliildren to stamp tlie eggs until you have taught them to do so properly, by allowing them to practise on the eggs to be used at home. 8. On wet mornings it is a good plan to throw down a little clean straw on the floor of the poultry house. The number of dirty eggs can he materia.Uy lessened if the hens scratch in the straw before going to the nest« to liay. 9. Do not usttaimp Hue very small or the very dirty eggs. They may be packed fieparately and marketed as a 8ec<.iiid grade through the egg circle. 1(1. Re a good co operator by al- ways being pre-pared and ready for' the collector when he calls. 11. Do ever.ythAng in your ix>wer to support your egg circle. Re- member that you are a vital unit in it and that it is necessary for each member to be loyal to tiv? associa- tion to enable it to succeed. 12. Remember tiiat the reputa- tion of your circJe depends upon quality. 13. Strive to make your circle the best in the Dominion. Iteniovr Male liirdii. Eggs which have been fertilized Constitute the greiate^ proportion of Uie inferior stock which, when examined, proves unfit for food. It is not necessary that these sliall have remained for a time under a broody hen, a temperature of seventy degrees being, in itself, sufficient to cauisc the germ to commence to grow. If the 'heat is constant the development of the chick will continue, but if it ceases or is intenuittent, putrefaction at once Bets in and the egg becomes bad. On the oither Itand infertile eggs whicili are free from the active germ cell, do not, under ordinary conditions, deteriorate seriously. Few fanners ecem to realize these facts, and consequently very few make any effort to insure in- fertility. The impre«sion prevails among many, that the presence of the niale bird in the flock is eseen- tLal to tho prcKiuction of a maxi- mum number of eggs. This assump- tion ihaa been proven, time and time again, to be absolutely without foundation. Farmers And others selling eggs for market are rec*vmmended to kill off or dispose of the male birds af- ter the breeding 'seoson. As a re- sult of their remaining with the flock after June 1st, Canadian farmers lose each year at least a million dollars, through the pre- sence of partially incubated eggs in the ppcxluce which is marketed. The fact tlhat tihe best trade in many caties io Camodia now offers the premium of from one to five cents per dozen, for non -fertilized eggs, suggests an fiddiitional finan- cial consideration which but few am afford to overilook. Short sight is very rare in sav- ages . I ORONTOS MOST POPULAR SUM- MER DISSIPATION IS CITY DAIRY ICE CREAM â€" the demand has spread from year to year until it is now on sale in nearly every town in Ontario. There seems to bz something about the climate of Canada that makes it the confection that everybody craves in warm weather â€" infants, invalids, children or grown- ups, it makes no difference what your state or Station. City Dairy Ice Cream is most refresh- ing, nourishing and digestible. Pot Salo by tllmerlmlnatlna ahonkmmiturm av«ryivfi«f« TORONTO. IV* want an aa»n* In mv«ry town.