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THE THRILL OF SKI-JUMPING BY B. W. GAGE. Skiingr is virtually » new sport in .landed with an impact that fi^rly Canada. The rapidity with which it d'«'«8 *•>• breath from your body, and you are momentarily enveloped in a cloud of swirling, powdery snow. Over , and over you ro'.l, unless you are one THFULLED FIFTH AVENUE 'THE TOMATO B MOST haa ^read during the past fow years 1» rentarkable, yet it is easy to under- stand wity it has become so universally of tho sltillfui few who retain their, popular. Every person of average footing andâ€" jou have had a taste of strength can get the pleasure of it in slci-jumpintj. It's exliilarating, thrill- i the first attempt and with a few days' ing, and not one-half so dangerous as ' practice can take little excursions over it appears, once ypu get the hang of it. { untrodden deep snow where one could | Two poles should be carried from! not go without snowshoes. The difft-'the first for all sliiing save jumping. I cutties of negotiating such obstacles Some jumpers find poles useful in de- 1 as stone walls, wire fences, etc., only veloping speed at the start, dropping: i add aest to the sport. One learns to tham just before t:iicing-OiT, as they | do these seemingly difficult stunts would be daniyeroua to carry on the «asily, for there is nothing about the trip through the air and at the land- technique of running, atemminjj;, turn-: ing. Tha poies shmilA be a.s light as j ring, or jumping that the average per- possible, consistent with strength. son of good physique can not master j Bambo<) poles are both liarht and inexr easily. Devotees agree that it isam-j pensive, and may be made durul);« Uy ong the most simple of our winter, winding with tire tape. Firm spikes sports. should be placed in the end, as a .lafe- For a real thrill, try ski-jumping, guard against slipping, with metal For a moment you are poised at a frame washers. leather thongs for giddy height, with two slender run- hand support are helpful. ners att.iched to your feet. Then you I Making a jump consists of two im- comm<«nce to glide down the steep hill-' portar.t elements, spring and balance, side pitched by nature at an angle of, which {fovern the form so prized by 80 or 40 degrees. Faster, fasterâ€" ' finished ski-jumpers. In the Telemark even faster you go, until you are .skim- j position, the skier bends quickly when ming along at the speed of an express ' a F.hort distance from the take-off, train. Suddenly you come to a gentle pressing knees firmly together with slope which cuts off abruptly after a hands extended at the level of his few feet. Beyond thatâ€" nothing but : ankles. Just before reaching the edge »lr! of the take-off, the jumper makes his For the fractional part of a moment ' leap 'by snapping erect and forward, you experience a terrific upward rush! at the same time swinging his trrma as you clear the "take-off" and go! up quickly. Heels should not I^ave the hurtling 100 or more feet through the ! skis ; the toes are pressed downward, frosty air. For a moment you seem 'skis are held parallel and body is in- to hang suspended in mid-air with a clined forward as the jumper takes great white panorama of snow, black- ly dotted with human beings, seeming- ly miles below you. Then down, down you gc with the swift swoop of a startled bird. A single moment more and you have the air. In landing, the skis .should be held together and the knees bent slightly. Upon feeling the snow, push one ski ahead slightly and run in the Telemark position, rising to an erect position. To Make a Water-tight Base- ment Floor. It is often difficult to make a suc- cessful job at laytn'g a basement floor where there is water pressure from below. On new work the plan usually followed is to Lay the footing of ce- ment below the surface of the base^ ment- floor. Then a layer of burlap, which has been mopped with hot tar <>r asphaltum, is layed over these The Community Hot Dish. The sensible community dinners, that are now the rage over the coun- try, call for each family to bring their own dishes, their own sandwiches and cake, and one hot dish. These dinners are not picnics, but are served when institutes or pubCic work is going on and everybody wants enough to eat without being heavy and loggy after the meal. Each family has its own place at the table, and eats its own footings and allowed to extend beyond j f^od, to avoid scattering of dishes. Tha either side. On the outside, after the j sensible rule, limiting the amount of COMPANIONABLE OF VEGETABLES LencU Its Savorinew to Meats, Egg and VegetaMe Dishes, Adds Color and Quality to Sauces, Soups. "•K&jS. This huge totem pole in the window of the Canadian National Rail- ways office, Fifth Avenue, New York City, has been an object of much Interest since its erection, and it has received considerable prominence in the columns of the New York newspapers. Interested groups of people are always gathered in front of this little bit of Canada in the heart of New York, reading the legend at the foot of the pole and endeavoring to translate for themselves the story which the curiously carved figures have to tedl. It is an authentic replica of one of the Totem Poles of the Haida Indians of Northern British Columbia who are noted for their work dn this respect. SOMETHING TO DO There was a large room in the attic said it made him hungry jjgt to look which Kathleen and John called Pa- ! ^t them. perland, because they built things of] walls •While Kathleen furnished the rest of the house, John made a fine big hrou.h^"LJnsffhV ou*t,i5r''jthe'*^'J'"'^' '^'^ "^'^^ sama equality paper there, houses and stores and j table gaHen with pictures from brought against the outside of the ^ a^j the tenant who is having a hard farms and towns. One day, when they ! a seed cataocue foundation wa.l as high a.s the sunaee time of it, does not feel that he m-ost ™„ maldne a farm thev were called ' of the ground. On the inside a layer'-. . -. -i- ^ -<-"- I ^^^ maiung a larm, tney were caiiea The tomato is a cuinpuiiiunuii e ve^-e- labli?, lending its .savoriness and qual- ity to meats, oggs and ."e;,'etable dlb-hes, l)lu8hing pink in tangy break- fast dishes, or cool and com[K>.'!ed in ihe luncheon salad or atanchly in a 'iinner dish. Consider iUs varioutaess from canape and .soup to curried futreo. AT BREAKFAST. The poached «»g6 for breukfi'.st may Ik* varit'd by heatint; :ieaaoned tomato juice (from the can) to the boiling point and dropping in the eggs to poach. When poached thicken the juico a little and pour it over tha ej^gs and toast on which they are .â- iej-ved. The breakfast bacon or sausage will Ua more appetizing by the addition of tomatoes.'S Put one cup of canned to- matoes into a pan in which bacon has been ookad with a little of the hot drippings. Thicken with flour, sea- son with saJt, onion salt and pepper and serve with the bacon. Sausage may lie used and the mi.\ture poui'od over the sausage balls. Another good breakfast dish is made ! by putting drained tomatoes in a hot I frying pan. Season and butter and I break into it as many eggs as are â-  needed, scrambling all tojjether. Serve on thin, buttered toast. ; To make tomato toast mix half a , cup of strained tomatoes with a quar- I ter of a cup of cornHl4irch, a tea.spoon of salt and a little pepper. Toast ^ eight slices of bread. Heat the rest of j the can of tomatoes and add to the I cornstarch mixture and seasonings. 1 Cook until thick and pour over the I toast, then sprinkle with grated cheese. A DINNER DISH. Cook half a cup of rice in three- fourths of a cup of water or stock until the liquid is absorbed. Cook a pint of tomatoes with a slice of onion and carrot, a sprig of thyme and pars- ley, two or three cloves and a teaspoon of sugar. Strain, mix with the hot rice, add a beaten egg, a quarter of a cup of grated cheese, a tablespoon of butter and two of flour; add two cups of milk and cook until thick, stirring constantly: season witli salt, pepper. Worcestershire, paprika and add half a cup of grated cheese. IN A SOLHKU:. Thicken a cup of strained juioe with a teaspoon of cornstarch. Stir in the l>eat«n yolks of three eggs, adding pepper, salt and a teaspoon of sugar. When cooked to custard thickness pour over the i>eaten egg whites. Put a cup of seasoned tomatoes and a half cup of breadcrumbs into a baking di^h . and pour the hot mixture over it. Bixko until the souffle is set. Cauliflower in tomato sauce is deli- cious; corn and tomatoes cooked to- gether with strips of green pepper .seasoned with onion juice and butter make a dish of interesting flavors. j A SALAD WORTH TRYING. Boil two and a half cups of tomato, a little celery, a minced onion, bay- leaf, cloves, salt and pepper for rtftren minutes and press through a sieve. Dissolve a quarter of a padcagc of gelatine in a quarter of a rup of w;;ter and add to the tomato. Place on tha ice until stiff. Cut in cubes and .serve with tomato flutf. Make the latter by cooking a cup of suF;ar, a cup of strained tomato juice and the juii-:» of half a lemon to a thick syrup and pour the mixture slowly over the stiffly I>eaten white of egg. Tlic jelly should be veiy cold and served on a lettuce leaf, sprinkled with capers and sup- plemented by cheese straws. I BAKED DDMPUNGH. Tomato dumplings are savory bits for main dish or entree. For six to- matoes, canned, whole and drained, , make a biscuit dough, using two cups : of flour and other ingredients as i usual. Roll thin, cut in six parts and on each lay a tomato. Mix together a tablespoon each of minced parsley and peanut butter, adding half a tea- spoon of salt and an eighth of a tea- spoon of pepper. Place a portion of I each tomato, wrap the dough about it j and place in a greased baking pan. I Bru* the tops with the beaten yolk i of an egg diluted with two tablespoons of milk and scatter over them, finely ; chopped, roasted peanuLs. Bake in a I hot oven and serve very hot. Scallop whole, cannrd tomatoes with buttered crumbs, or with chopped . nuts, or they can be baked in a cream sauce, .sprinkling the *op with grated cheese and buttered crumbs. â€" M. H. T, You little girls can just imagine of l:2%:4 concrete is spread over thejS'^^^^SJ':^'^;^ S'^l^f'i? ^ >"-h-" ''^^^ ^'-^ "ad made the! what _fun Kathleen had Jumishing basement floor on which the burlap ' jg j^ ^jg^ jy;^ f^^ gH. is carefully extended. It is not a bad | Nq^^^ the one hot dish in some com inside of the. house and furnished it.!^'^''^ I*""/" ."f J'°" ^^'!' ProbaWy . i want to furnish one yourself. For the I , While John was cutting out P'c-: ^^Ug yj^e fQUf,(j pj^.turjjg Y^ith windows plan to mop this burlap with hot tarL„uj,itic3 i« always baked beans. Beans tures of .stables and garages and fields! ^^j Joors She chose th'' verv nret to make sure that every speck of sur- ^^.g wholesome, good, and satisfying, | and live stock, Kathleen had set up a: ti^st dining room -et that she could' face IS covered. Over this burlap an- 1 but It gets rather tiresome to meet j picture of a house and made a pretty I fj^d The sun par'or she made brieht other substantial layer of cement of j thom at every public dinner. Why not lawn in front of it. In the magazine ! ^ith colored chintz and flowers She the same composition as above is i try a change? At a recent dinner in where she found the picture of the 'had the choice of so manv lov-'v spread, the thickness depending upon ! our community, escalloped corn, escali- â- - ^'- -' '--••:.-! • '""^ the use to which the floor is to be put | ;opea ovsters, spaghetti, baked noodles house there was a i plan of the inside, things for the living room that i „ , . „ , of the house, showing just how thc'hera longtime to decide just wiuci and upori the Pr<i^^^ "f the water j and Iwiled noodles, Irish stew, baked rooms %vere arranged. There 4vas a : things looked best together. Then, ton, from underneath. Over the surface : potatoes, Spani.sh rice, Swiss steak, j basement, a ground floor and an up- 1 of cour.se she did not want to m.ike thJ t took which parts of sand. This should be about three-quarters of an inch thick. If the oCTtside walls are built, then put down the first layer of cement, over this place the burlap mopped in hot tar or asphaltum, and extend it up the inside of the walls as far as water ed pork chops in a thick crock, and . boxes of different sizes and arranged lima bean.s. were served. Everything > them like the plans of the different was hot, delicious, and just enough so, storeys, basement, ground floor and that no one was hungry. j upstairs, each on the floor, not on top This same one hot dish is popular , of one another. Of course this was at a picnic, a supper on a cold night \ quite proper in Paperlan<l, where in spring or fall, or on any occasion | everything is flat. Is apt to trouble. Over this place the ] where a heavy meal is not needed, j Then they cut out pictures of furni of the second layer is spread a layer : nttle sausage links delicately browned ; stairs. j room look c«,wded. .so she must not of mortar of one^ part cement to two! ^n^ then cooked in a casserole, bread- 1 So to-day they took some shallow ' put too much in it. She put a grand piano liere and a radio and phono- graph in the library. The .second floor had a pink room, a blue room, a yellow room, three bath- rooms, and a play room full of toys. Then came the most important of all â€" the people who were to live in this beautiful paper hou.se. So Kath- leen cut out iot.s of people and chose her family carefully. For of course she had to be careful to get them the right size to go together. It wouid not ', do to have a picture of a big ro.sy ' baby and then choose the picture of a| tiny lady for its mother. So she sort-! ed them and found she had enough for .several families. For this hou.se she selected a fine looking father and mother, a big sister, a little boy, a little girl and twin babies. Then of course she needed a nursemaid and a cook and a gardener and some men to I work on the farm. Then they put some stationary tubs, | As she had so many things and peo- an electric washing machine and ajple cut out, she built several other clothes drying in another room. In ajhou.scs and put i,-t?opIe in them, so that second layer of cement as above, and then the layer of mortar, which should be extended over the burlap and all the distance up the side walls. If the pressure of the water from the out- side is heavy, then the foundation lay- ers of cement should be thick. It is Many of them are good for the Sun- j ture, rug.«, fireplaces, windows, doors, day night supper in winter, as they furnaces, potted plants and many are easily prepared and not expensive., other things. They had enough to fur- n\~~T â€" nj â€" "'*** several large houses, so they de- Plea for Pie. 1 cided to choose the best of everything When Dad orders what he likes, it iur this house. ., . , is certain to be pancakes or pie, or I "Let's furnish the basement first," best, of course, to put a ti.e dram ; ^oth. The small boy's dream of good , suggested John, "and ^rst of all let's about the walls to relieve this pres- ' g^ti.ng is pie at every meal, as was put in the finest furnace we can find." sure; but often this is expensive, or the custom a generation ago. | Kathleen found .six kinds of fur- impossible to do.â€" P. C. Care of Rope. Some farmers buy rope by the full Pie is a perfectly proper food forjnaces. and the advertisement of each those folks who do active out-of-door ! said it was the best. As it wa.s really work, but it is the bane of swivel- j very hard to know which was th« very chair folks. This delectable dessert is best, they chose the largest. And, of coil, and this is a good plan, as it can â-  ancient, and perhaps no form of it is \ course, there were bins of coal. be bought at a saving; when a piece 'more fixed in our memory than good, of rope is needed it is at hand, and no old-fashioned pumpkin pie like mother time is lost in going to town for it. j used to make. However, the rope should be stored in This was the way mother did it: 2! third room they put pictures of her family would liave neighbors and' « clean, dry place where acid or other , cups stewed pumpkin, 1 egg, M cup 'shelves of canned fruits and vege- friends. chemicals can not get on it. The ' cream, 1 tbsp. flour, 2 tbsp. sugar, % tables. A fourth room they equipped i Then she thought it wouid be nice sKghtest trace of some acids or chemi- tsp. ginger, Vs tsp. cinnamon, "4 tsp. as a workshop with tools and benches. ' to have a house-warming, that is a cals will weaken and shorten the use- 'salt. j And that finished the ba.sement. ! party that people .sometimes give when ful life of the best rope, and when a! Beat eggs well, combine with other j Next, the kitchen. They found ^ they move into a new house, .to that new rope fails in its work, for no ap- ingredients, and pour into a pastry- ' pretty bitt of colored linoleum which they may welcome their friends to patently good reason, the maker or lined pan. If a brown crust is desired, ; they pieced together and with which their new home. She found colored dealer is blamed. 'pour five tabl'espoona of cold milk on { they covered the floor. On one side pictures of cakes, nut bread, custards, I In unwinding rope from the full top of the pie before putting it in the, of the kitchen they .set up a dazzling ice cream, jellies, and ail sorts of goodj coil, lay t'le coil with the inside end oven. Have the oven hot at first to 'white porcelain sink with a window thing.'? to eat. There was not enough I nearest the floor. Then draw this in- set the cru.st, and then lower the heat above it with pretty blue curtains, of each for everybody, but there was} side end up through the centre of the and bake slowly. When the pumpkin Then there was a tine cabinet and .so many difl'arent kinds of things, that ' coil and measure off whatever amount crop failed, mother u.sed squa.sh with chairs and a table heaped with green every little paper guest had a delicious' ly, giving number and size of such patterns as you want. Enclose 20c in stamps or coin (coin preferred: wrap it carefully) for each number, and address your order to Pattern Dept., Wilson Publishing Co., 7^1 West \da- lalde St., Toronto Patterns eent by return maiL is needed. If the coil has been proper- this same recipe, and it was hard to and red and yellow vegetables. ly reeled by the maker, this method determine the difference. â€" Mrs. A. F. ! ~ has a tendency to throw the twist out * John banquet. 1)0 told anything, but I thought some, „, ,, , , . , With a bushel basket he could have We all do our work with too many ^ut that feeding to not more than * nas a tendency to tnrow tne twist out ,^ ;;; T'^l^T ^ .., M.~» CL»»r>. r'^, »« \A/_.». and thus to prevent kinks. On the Prevent Staples From Pulling. ; ^^y ^**P» *^*> *<» ^»**« other hand, the usual practice of tak- ] Staples work out of fence postsj __. ^ „ Ing the rope from the outside of the quickly for us, especially when the , steP"- I do. and I know I have lota ihreetVipsran^dnMrvk' less. Why don^^^ coil tend" to throw the twist into the posts happen to be on high points of! of company. I often catch myself , ^^ think more of these things' Some- rope, so that if k)ng lengths are re ground. Here a lot of extra strain ' «o\ng about things in a way that could times it is easier to save a dolar than moved, the kinks are a source of comes on the staple.s, and with the be improved by saving many step* | to earn another.-W. E. V. trouble. If only short pieces are alternate wetting and drying of the ' *"d energy. The easiest way is often ta^n off. either method is all right. ! posts, the staples gradually loosen and the best. »pe pulled out by the strain. A few nails driven, a gate repaired,' Professional packers slightly damp- Tbe most simple remedy we have a door put back on its track, and ai^" '^be straw or excelsior used in pack- found yet to prevent this trouble, is to ' hundred similar things would save;i"K fi"* glassware or china. The My method of exercising the brood, take a saw and cut a little notch in! hours, sometimes days, of work later • swelling of the packing holds the BOWS is very simple. I have their ! the po.st whore each wire touches it. [ on. But we haven't lime to do it now. ' article much tighter and prevents sloping quarters at one end of the. The wire then rests on the notch, and! We put it off, and later pay dearly ! breaking. feed lot, and the equipment for feed- 'is stapled in the usual manner. Thel for it. ing at the other end. This requires [ notch will hardly need be wider thanj Sometime ago I watched a farmer A delicious way to prepare custard that they ;.:« the entire length of the the wire, only wide enough to alk)w the feed five horses and about a dozen is to flavor it with equal parts ot -Kd. Her.-y. Exercise the Brood Sows. lot and bar';, at each feeding tinr>e. We feel th<it ihis «impl3 expedient keeps Hy> animp'.s in_ore healthy than they otneri.iso wv'.I be. â€" D. V. wire to rest on the notch, in.itead of head of cattle. His feed bin was at | lemon and orange juice, or extract, on the staple. This stops the continual | one end of the barn. He made a trip' and s-prinkle oocoanut on top. Baked staple-palling which we all experience for each animal. I said nothing, for in individual baking cups, it is very so often. â€" W. E. F. I he was a fellow who didn't care to appetizing. A PERFECT SPORTS FROCK. Such a two-piece fix)ek is noted at every smart sports event. The blouse carries the smartest of details, from its i>erfect fitting collar to inverted plaits either side of the front and back, and pockets for golf balls. The sleeves show an interesting ti^atment, and run into the neck. The inverted plaits extend into the skirt and pro- vide extra fulnes.s, an essential fea- ture of this sports frock. The diagram pictures the simple design of blouse No. 1233, which is in sizes 34, Uti, 38, 40 and 42 inches bust. Si7x> 30 bust requires 2% yards of 3()-inch, or '2\ yards of 40-inch niaterial. The skirt. No. llHf), may be made with or with- out the camisole top, and is in sizes 28, .SO, .'52, 34, ."36 and 38 inches waist. Size ."10 waist requires 2 Mi yards of .30 or 40-inch material fcr the skirt with- out camisole top; or 1^ yards of 36 or 4(>-inch for the' skirt with camiaolb top, with 1 •« yards of lining for the camisok?. Price 20 cents each pattern. Many, styles of smart apparel may be found in our Fashion Book. Our de.signers originate their patterns in the heart of the style centres, and their creations are those of tested popularity, brought within the means of the averagfe woman. Price of the t)Ook 10 cents the copy. HOW TO ORDEU PATTERNS. Write your .lams aod address plain- A Stew Will Chase the Chills Away. "Whew, isn't that wind cold!" you say, as you reach homo and clobrs the door against the first snapping cold day. But in another instant you breathe in th? savory fragrrance of a steaming kettle of stew, and your next impression is, "great." Besides being a popular dish for cold v,'enther, stew is easily prepared by the housewife because it is always made in "one piece." ENGLISH STEW. Any Englishm.an would be pleased to eat a plate of thi;i English stevr. Cut two pounds of chuck beef into .small pieces and put into a kettle with one quart of cold salted water. Bring quickly to the boiling point, skim, and cook until tender. ,\dd one-half cup of carrot cubes, one-fourth cup of diced turnip, one-quarter cup of cslery and one small onion chopi>ed flne. Season with si.\ allspice berries, six peppor-coi-ns, and one-half of a bay leaf. Twenty minutes iK'foro Mrving tho .stew, add one cup of potato. Thicken with four tablespoons of flour to which enough co'vd water has been added to make a thin paste. SCOTCH ADD BARLEY. A Scotch .stew is made with Iamb, small onions, potatoes, and aonvetimes barley. A veal .stew with dumplings appeals to most appetites on cold days. It is made .similarly to English stew, only chuck veal cut into two-inch squares, and whole vegetables ara used: Consequently, n little longer cooking is required. Vegetables which are generally used are medium-sized or small carrobi, potatoes, and onions. Fifteen minutes before serving ths stew, cover the surface with the l«k- ing powder dumplings. To make the dumplings, measura and sift together two cups of flour, one tesapoon of sal-t, and two tea- spoons of baking powder. Add enough sweet milk to make a "drop" batter (about three;- fourths of a cup of milk), and drop by spoonful in tha stew. C-o^-er the kettle and cook for twenty to twenty-five minutaa Desserts. I think I love most all desserta^ Both cake and cherry pie. And apple sauce and junket too, I never would pass by. Hut sometimes we have one dessert As strange as strange can ba^ I think I love it best of all â€" It's "Just you wait and seel" -Mary F. Wickham PorehM-. ♦ - -. Soaked corn is not a saUaAMtory feed for young pig*. â- .na n ipwwiM