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: • About the House Useful Hints and Qeneral Informa-' tlon for the Busy Housewife CAGED f Dainty Dishes. Cherry and Cheese SaWd.â€" Arrange individual rJices of cream cheese on lettuce leavDB. Surround with can- ned white cherries in which the stone has been replaced by peanut. Put spoonful mayonnaise dressing on each cheefe rlico and garnish with mara.s- chino chsrry. A little cherry juice ad<ie(l t<; ("ressing adds to its favor. Mushrooms. â€" Just let them simmer gen-ly in browned butter until tho- rughly 'cooked. The flavor and suc- cess of tha mushrooms depends upon the slowness of the process. If you use a chafing dish, turn the flame down to low, or if it is electrically fitted use lower power. At least a half-hour is required in cooking. New DeKsert. â€" Take a pint of rhu- barb, cut it Into inch long pieces, then cover with a cupful of sugar. Let this stand for an hour. Now have a large pudding pant at hand, into which you can put the rhubarb, a pint of bread crumbs and a cupful of raisins in layers. Add a half-cup- ful of h ,t water. A final layer of bread crumbs should be added to the top, and the whole cooked in the over for 40 minutes. Cover the top of the dish during the first half -hour of bak- ing, ^erve with whipped cream. Creaini'd Asparagus. â€" Tie the bunch up with a soft string, cut off the necessary part, and cook, for at least 2-1 minutes in salted water. Have ready a few slices of crustless toast- ed bread. Dip these in the asparagus liquor, then butter well and arrange on a platter. Drain the a^^paragus and placf it on the toast. Now make n good cream sauce, using a cupful of milk, a teaspoonful of flour and a tablespoonful of butter and seasoning. This is the simplest of dishes, but it is an ever welcome one. Stuffed Mutton Chops. â€" Remove bones from six double-ribbed mutton chop--, or have butcher remove them, replace with sausage meat (about one- fourth pound) and fasten with skew- ers, allowing skewers to project two or three inches. Lay chops in dripping pan, dredge lightly with pepper and salt, and roast for twenty-flve minutes, basting frequently with two table- spoons butter dissolved in cup hot wat- er. Place paper frills on skewers and gravy from drippings In pan. In serving, arrange chops in circle on round chop plate, with peas or vege- table of day heaped in center, allow- ing paper frilU on skewers to edge dish. Carrot Chowder. â€" Two cups of .sliced carrots, one cup diced potatoes, one-half cup diced onion, one-fourth cup diced raw bacon, two tablespoons flour, two cups fresh or one cup evap- orated milk, two teaspoons salt, a lit- tlo pepper, one tablespoon freeh or dried parsley or celery top. Put car- rots and potatoes on to cook in three cups boiling water and boil forty-five minutes. Fry bacon and onion light brown and add milk. Mix flour with a little cold water till smooth. Add to nii'k, bacon and onion in fryingpan and ciHik five minutes, then add to potatoes and carrots, with salt, pepper and parrley. Dust with paprika when serving. Crumb Pudding. â€" One cup rolled crumb-.i, one-half cup water to moist- en, one cup milk, one egg. one-fourth to one-half cup sugar as needed. Kind of crumbs used will determine amount of sugar. Good combination is rich cake or cooky crumbs and part rolled crackers. Stale macaroons are de- licious. Roll crumbs fine, add water and let soak. Beat egg. sugar and milk together, add crumbs and bake, jr : team in top receptacle of small â- iiiublo boiler. Baking requirtiH one- half hour in small, moderate oven; itoaming about an hour. This will •iiako four moderate servings. Serve wi*h fruit sauce, hard sauce or cream. "Last Minute" Dishes. â€" Did you jver think to make fritters, when the unexpected guest steeled himself com- placently in the best armchair and made plan<v to stay to dinner? No matter how little you have in the larder, you can evolve a fritter out of it. "They're a Sunday evening "spe- cial" in one household, where drop-ins are a common occurrence. Make your batter out of flour, milk, baking powder and salt. Two level tabie.-ipoonfuls of baking powder and a quarter of a level teaspoonful of salt «re to be used to each cupful of flour. This for a stiff' batterâ€" one to which you add fruits. In making all goo.l fritter batter, you u.se twice as much flour !>s milk. Morj milk may be add- ed to soft batter, isuch as for con. fritters, and such. Cann' d pin.apple fritters are easily made, as arc any fruit fritters. Just cut the canned fruit up into very small pieces, then add them to the bat- ter. .\ppliea should be cut up into slices, coated with batter, then cook- ed in f:'t. Oranges receive the same treatment. .â- Ml fried food.; of this kind should be properly drained on paper, after bi'iiig taken ,from the pan of fat. If you do not care to go to the trouble of nnking a sauce, roll each fritter in pov.'dcrcd sugar. Paint stains on the carpet can be dissolved with spirits of turpentine. Dark calicoes should be ironed on the wrong tide with irons that are not| too hot. I When the furniture looks sticky orj smeary too much furniture polish haa been used. | Soak nuts in hot water before cracking and the nuts will be much more likely to come out whole. j If roses are starved and otherwise ! neglected they are more apt to be at- tacked by insects and other pests. Instead of grating cheese or the rind of a lemon, pare it off carefully and put it through the meat chopper. I Mix the batter cakes in a wide- : mouth pitcher. It is easier to pour the batter cakes than it is to dip them. Coarse salt and water is the best cleanser for wicker furniture and sum- i mer matting. Use a strong bru^h, and be sure to dry the articles thor- oughly. While ironing it is a good plan to get a clean brick (a white one if pos- sible) as a stand. The iron will re- j tain heat much longer than if i open iron stand be used Weary William â€" I've bent a few of the bars, but still I can't get out. ^.^^^jj.,^ â€" From the London Daily Graphic. THE FASHIONS â- ^ Satin and Serge Combinations. n _i- .!_ ,. ,.â-  Kr„ fi.:„,.' '^o'wplete the suit. Pt-rhaps the most noticeable tnuig . .,_.._,,.. .u. _ about the summer styles is their de- an cided youthfulnois; this is both in line i and Lloring. The straight lined Lt" rL^L'^'^^^.^^^J..? ?. IT ! hand, and beats down mercilessly on their gorgeous tones, still the idea is must attractive and becoming, and so easily "arried out, that even if the â- olors do fade they may be quickly and readily restored; therefore, we may go a step farther and have hand- paint«*i neckwear to match hat, or Georgette crepe i.j usually the material chosen for these collars and ties, with now and , If vegetables are wilted they should frock . and suits of serge, garbardine, ^^^^'^ pJJ^^'^nuS'^o^ soma to gaily plumaged birds, and vividly colored flowers and fruits of tropical origin. The notion is not many a simple little serge frock has been given its note of chic by the ad- dition of one of these collars or ties. In hats, too, the idea is toned down and made effective use of in tailored There are hand-painted belts of suede and antelope-skin being shown. not be pared or prepared in any way taffeta and faille, lend grace and youth until they have been revived in water, to all types of figTires. For instance, The wilted surface makes waste in a yoked, pleated frock of dark blue ; the preparation. serge trimmed with black taffeta may .f.,^ _^.u __ . . . a ri. i.1. t i._„ !„=♦ ;♦. u 1 .u 1 *i.l confined to sport suits by any means I An old flour-sifter that has lost its be worn by the large woman or the . *, ,._, ' i__, ,___ \ value as a sieve makes an excellent small one with equally good results. ! egg-boiler, as the eggs may all be One particularly good model worn by placed in the water at once, and also a large woman, at an exhibition re- j removed at once when done. ' cently, was made with a deep shoulder I When a baking dish gets burned in yoke of black taffeta, the serge laid ^jujj^gjy i using it should not be scraped; simply in deep, flat pleats, hanging straight tv,^,^ ! put a little water and ashes in it and from the yoke. A girdle, consisting the burned surface will come off easily of two narrow stitched straps of the . without injuring the dish. 1 black silk, came well down over the j Never boil dish tow^els with wash- hips, giving a long, slender appear- I ing powders or soda in aluminum uten- ance to a rather heavy figure. A ' sils. It will leave a blackened mark, pretty adaptation of the same style of Clean aluminum with paste prepar- dress is illustrated here in serge for ed for it, or rub blackened scorched the slender, younger woman. surfaces with mineral wool. | Satin is effective with serge ; and of j Half a cupful of milk put in a dish- course the combination of navy blue : tub full of hot water will serve as a serge and black satin is quite as pop- ' substitute for soap. It softens the ular this seotson again as it has been water, does not roughen the hands, for several seasons past. One sees and brightena dishes, cleaning off all many smart serge frocks with sleeve- â-  greases, and leaving no scum in the less coatees of black satin, half skirts pan. Tof satin, sleeves of satin, and the vari- I j\.f ter cooking a new laid egg it ous o«her notions favored for the ! very often gets cold through stivnding. mociish combining of two or more When this occurs put the egg into a contrasting materials. Scarcely a I cup or small basin and pour some hot frock appears these days made strict- I (not boiling) water over the egg. You I ly of one material. It is a fad 1 will then find the tgg as oice as when; which makes for economy and becom- ! freshly boiled. ingness. j All the left over pieces of bread,] Hand Painting on Sport Costumes should be wrapped carefully in a flour | ^he sport costume i. ano-.her youth- ful notion. It imparts a delightful feeling of freedom, both of movement and spirit. There is something very becoming and exhilarating about the bag. or a rack. Hang this where the air can reach it. It serves to keep the bread free from mold. And you always have it at hand when you want to put it through the meat chop- combinations of vivid colorings in the per for breadcrumbs, bread puddings, â-  „.yg striped, checked, and printed cutlets, etc. I novelty fabrics now being used in To renovate hat bands when stained ' gj^irts and suits. The middy-blouse by sweat dissolve IH ozs., of white costume is popular with all; one of castile : oap in 4 ozs. of alcohol and I j^e new materials being used for oz. each of sulphuric ether and am- Biddys is an adaptation of the old- monia; apply with a sponge or tooth fashioned jean. This material wears brush, rub smartly, rinse out with quj^^ ^s well as its old-time blue pre- clear rain water. This is equally good decessor, is reasonably priced, and a to renovate any cloth with fast color. ^^^^^ satisfactory material generally To prevent the finger from becom- ing pricked when hemming or em- broidery put a small piece of sur- geon's adhesive plaster over it. This plaster can easily be remove<l, and Plain and Plaid Voile. for middy blouse and accompanying skirt. • An effective combination for a middy costume is one of the bright awning striped linens or ducks, with blouse of plain white, collared and a roll may be kept in the work-basket cuffed in the e^tripes. for this purpose. This device is much T^e hand-painted or stencill^ hat linen or 7erge costume. Some of the more practical than the silver or gold j,as been a fad for some time, its vivid most effective ones shown this year finger-shields. parrots, chanticleers, conventionalized are of suede, in the favored soft blues, offering another effective way of in- troducing a bit of color in a dark For damp places round a sink, or similar place, paint over with tar. Give two coats, letting the first dry thoroughly before applying the sec- ond. Then paint with a distemper. Strip off the paper from the damp place (. take a sheet of brown paper, blacklead it on one side, and place that side agaitist the wall. Then cover with the wallpaper. The damp will not s'rike through. Helpful Hints. Al ' hr>l w'll dissolve medicine stains. P r«. â- â-  h:i!»3 make very good cover- \in.T f.'-r jars with food in them. SCIENCE NOTES. i However strong a gale may be blow- ing, not a breath of wind is felt by the occupants of a balloon. I According to the British consul at Bordeaux each French soldier at the front has an allowance of one pint of wine a day. i It is authoritatively estimated that more than 2,000,000 women and girls have come into the labor market since the begining of the war. i Germany has already passed a law making it a punishable offense for an i unauthorized person to wear a nurs- ! ing uniform or badge. In the far north of the Russian Em- pire lives a race of people who do not know who the Russians are and who do not know that there is a war. , Count Zeppelin has given orders that on his death his body s-hall be i conveyed to its last resting place in one of the machines with which his name is associated. « Sure Proof. "Do you believe in luck?" "Yes sir. How else could I account for the success of my neighbors?" I gi'eens, and lavenders, either stencil- led with flowers, or finished with bead- ed motifs and ornaments. One im- ported novelty has a bead flower ap- plied at the center-back, and is closet.! in front with another rose to match. I Another pretty suggestion for the j young girl is illustrated here in the| effective combination of plain and . plaid voile. j Foulards are being used extensively | again this year; there is no silk, it seems, half as satisfactory for the summer silk frock for afternoons and for church. .\ most attractive dress, shown recently was fashioneti of polka-do'ted foulard, a dark blue dot on a white ground, trimmed with baniings collar and cuts of plain, dark b'ue foudard. Foulard wear.- well, and is soft and cool. These patterns may be obtained from your local MeCall dealer or from The McCall Co., 70 Bond St., Toronto, Ont.. Dept. W. Left One Thing. Wife â€" Well, that cook has gone, bag and baggage. Husband â€" She didn't take that casse of dyspepsia she left with me. Blue Serge Frock. flowers and fruits, harmonizing and - blending in charmingly with the sport \ shiftless man is always boasting =^"''^ "'' frock. While many of us Its Usual Remark. Master BilV>nâ€" Pa, what (U>es money say when it talks ? Bilton. Sr. (speaking from personal expe rience ) â€"Good-bye I The Rest Hour. "Bobby, why aren't you playing with your cousin Ethel?" "Gee whiz, mother! Don't I get an hour off at noon ?" of what money. he would do if he had the have misgivings a; of the colow when At to the durability nearly the sun takes a ence. the age of threescore an<l ten every man is rich -in e.xperi- WILL WOOL PRICES GO STILL HIGHER? DEPENDS ON PRINf IPLE OF SUP- PLY AND DE.M.\.ND. Questions to be Considered in Deter- mining Price for Present Season. They say that the centipede has one hundred legs, but the cenDipede would run short of legs if he should attempt to place one on each angle that has to be considered in determining the I prices of wool this year," said Mr. John Hallam, the large Toronto wool buyer, "for there are so many ele- ments entering int» the price of wool and so many contingencies to be con- sidered, that growers and buyers alike will have to be very conserva- tive and use good judgement or they will find that they have lost money on the season's business. Prices on wool in Canada are high; in fact extremely high, and the Can- adian wool grower is receiving prices for his wool to-day that far exceeds his wildest dreams of a few years ago, yet optimistic human nature is so con- stituted, that although we have in the present more than we expected in the past, we look for more in i>he futi^re than we have in the present; this is probably the reason that some grow- ers are looking for still higher prices for their wool â€" whether they will receive them or not, depends on the basic principle of supply and demand modified by the unusual conditions ex- isting to-day, a few of which we will now consider. Wool of different grades is adapted for different uses, more wool of some grades is produced in Canada than we can use to advantage, while we re- quire wool of other grades to meet our requirements; hence we must find a market for our surplus wool of some grades and purchase and import wool of other grades to supply our wants. For the twelve months ending in January, 1916, there was imported for consumption in Canada wool and man- ufactures of wool of the value of $27,- 137,969, of which $6,006,770 worth was imported from the United States, the value of the importations from the United States alone being about double the value of the wool clip of Canada for that year. .\t the same time that we were importing this large amount of wool from the States, prai.<ically all of the surplus wool of Canada was exported to the States; therefore, in considering conditions of wool in Canada, we must also take into consideration the conditions in the United States. Argentina is one of the great wool producing countries of the world, and up to a couple of years ago, shipped a majority of her wool to England, yet in 191.3 out of a total of 322,991 bales of wool exported. 140.521 bales, or over 40 per cent, of the total amount of wool exported, was ship- ped to the L'nited States, who was her best wool customer during that year. United States' buyers also purchas- ed great quantities of wool in .\u3tra- lia last year after the embargo was lifted, paying higher prices for the .\ustralian wool than their English competitors, and as long as a permit to export wool from London could be secured, they also purchased large quantities of wool on that market, so that statistics show that on January 1. 1916. there was on hand in the United States 102.092.429 pounds of wool, which was a larger amount than was on hand on the first of January of any year since 1912. Clipping is now in progress in the south-western part of the United States, and the clip is ready for mar- ket, but the large amount of wool on hand in the States has already had its eflTect on the market, as there is a lack of spirited competition among buyers for the wool that has been a feature of previous seasons, buyers showing a marked indifference as to w'hether they secure the wool or not, and only willing to purchase it at a lower range of prices. Another item that is of interest to the Canadian wool grower and deal- er, is the fact that there is a con- siderable quantity of Canadian wool in the hands of the dealers of the United States that was exported to that country last year, as they have been unable to dispose of the wool at a profit. While these conditions exist, if the surplus Canadian wools are to be sold to the United States' dealers and manufacturers, they will have to be price<l on a basis so that they will be able to compete with the foreign and domestic clip, and the large quan- tities of wool that are now on hand in the States has a tendency to, and un- doubtedly will, place Canadian wools on lower range of prices than has pre- vailed in Canada during the past few months. Very similar conditions exist in the Canadian wool situation to-day. Stat- istrics show that on January 1, 19115, there were on hand in Canada over 3,000,000 pounds of wool. This is equal to about one (juarter of the an- nual dip of Canada. Prices on Can- adian voo' have been so high that Canadian manufacturers have found that ihey couUl purchase foreign wools of similar grades, and we can natur- ally expoct that the Canadian manu- facturer will continue to use his stock on hand, and to import foreign wools as long as possible, or until the price of Canadian wools have adjusted For Evcry SPORT AND RECREATION Sold by oil good Shoe Deolw^s \Vbi*r& b^ e^i^T- member of the rainilv ^ themselves so that he may purchase our native wool as cheap as the foreign importations. ; It is true that the freight and the war tax of "»% per cent, that has to I be paid on wool that is imported into Canada gives the Canadian producer that much advantage over the pro- ducer in foreign countries, so that we expect him to receive a higher price for his wool that is suitable for home consumption than is paid the foreign grower for wool of a similar quality, while for Canadian wools that are to be exported we can expect them to be -placed on a basis so that (*ey will [1>e able to compete with the foreign and domestic clip of the country to which they will be shipped. Over the whole subject of prices there is the nightmare of the embar- â-  go. Dealers and growers alike re- member only too vividly ehe great I drop in prices of wool last year In , Canada when the Canadian govern- ment placed an absolute embargo on , the exportation of wool to any coun- try except the British possessions, and they also remember the immediate ; rise of prices on wool as soon as th>» government modifieu Ae embargo, and allowed wool to be exported to cer- tain specified countries under a per- . mit. The same was true in .Austra- lia. While an absolute embargo was in effect, there was simply a competi- i tion for the .-Vustralian wool among English buyers, at which time wool brought fair prices, but as soon a* the embargo was lifted allowing ex- portation to the States, prices took a decided jump and sales were at a high , level of prices. England at the pre- sent time has an embargo, and wool can only be exported under a special permit, but from the latest advices, these permits are very difficult to ob- tain; in fact, very few, if any, have been issued since the tirst of the year, and should the Canadiali government at any time refuse to issue permits for the export of wool to the States, it will immediately shut off competi- tion in that direction and will un- doubtedly mean a decline in prices. .A. I restricted market for the sale of any commodity results in a restricted competition among buyers and lower prices. These are only a few of the angles" ; that have to be considered in deter- mining the price of wool for the pre- sent season, and unless the unexpect- e<i happens, all things indicate that last year's prices for wool were as high or higher than we can expect for the clip of the present year, which prices were about 100'', higher than prevailed for many years past, and give the wool grower gooii returns foi his prinluct. LOSS OF YOUTH BRITISH PERIL Speakers IMscuss Economic Valu« of the Disabled Soldier. The loss of the youth of the nation is perhaps the bitterest blow to the countries engaged in the war. ".At this moment we are threateneti with a man shortage greater than any we ever before knew in our history," wri'es the medical corre pondent of the Times. .\» a people, the writer concludes, the English must set their house in order lest in the days to come they find it tenantless and so become a prey to foes who have shown a wiser foresight and a truer appreciation of values. On the other hand Dr. Murray Les- lie, lecturing recently at the Institute of Hygiene, London, on "Th.< Pi.^abled Soldier; His. Future and Economic Value,' said the present marriage rate is the highe.st ever known. Present marriag^rs for the most part have been confined to young strong and active soldiers, although there wore numer ous instances where girls had been ; only tiKi glad to marry the men o< their choice after the latter bad heeri disfigured or disal'led. From that point of view war engagements as • well as war marriages are greatly to i be recommended, the speaker l)eliev- ! ed. .Admiration for difableii war I heroes should be encouraged. He con- ! tinued: "The economic question is the diffi- culty; yet how many women there ar« in this country with comfortable in- comes who spend large sums on pam- pered lapdogsl Such i?«omes could ' be bett«r utilized in other direc- , tions." I If people were as wise as thej i think they are the unexpected would seldom occur. .V girl thinks she has made good aa. soon as she hypnotizes seme young man into buying her an engagement rir-v-