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r. 1 > i \ A ( '^ 1 ' - * 1 , V, -» i-^ Woman's World B> Mair M. Morgan THE MUSHROOM SEASOS' The sight of a mushroom makes the approach of Autumn bearable. Every cook has hej method of deal- ini? with mushrooms. Here is a col- lection of favorite-tried recipes. MUSHROOM SOUFFLE - Two tablespoons butter, two table- spoons flour, three-quarters cup milk, one-half pound mushrooms, three eggs beaten separately, salt and pepper. Blend butter and flour, add .nilk. salt, pepper. Cook un'.il smooth, stirring constantly. Wash and peel mushrooms and fry in but- ter for five minutes. Chop finely and add to the cream sauce. Add beaten yolks, cool and then fold in stiffly whipped whites. Pour into a but- tered baking dish and place in a pan of boiling water. Bake in a moderate oven for 2.5 minut?;. Serva immediately. WITH MACARONI Break four ounces of macaroni in- to small pieces, cook in a pint of boil- ing stock with a chopped onion and a small bay leaf, until all the stock is absorbed. Peel and chop four ounces of mushrooms, cook until soft in about an ounce of butter, and make layers in a casserole with the macaroni and pepper and salt. Sprinkle with grated cheese and add a few dabs of butter, and bake. WITH RICE Cook half a cup of rice In boiling salted water until tender, then mix •with four ounces of chopped, cooked mushrooms, two hard-boiled eggs and enough tomato sauce ti' make a stiff mixture. Add seasonings and a little chopped onion and fill tomato shells with the mixture. Bake in a moderate oven. WITH SWEETBREADS Par-boil sweetbreads, remove all skin and membrane and chop them. For two pairs of calves' sweetbreads allow a cup of cooked uushrooms, heat in half a pint of thick white sauce, add seasonings and flavor- ing, and pour into a greased dish. Cover with buttered crumbs and bake for about 15 minutes. PICKLED MUSHROO^IS (Buttons) Clean them with a flannel dipped in salt and do not peel them. Sprin- kle them with a little salt and then put them into a stewpan with a little mace and white and black pep- per, and leave them till the liquor Tuns out. Then shake them over the stove until the liquor is nearly ab- sorbed again cover them with vine- gar, boil up and bottle them. PICKLED MUSHROOMS (Full Grown) See that they are not too far open, cut them in quarters, and pour over them just enough vinegar to cover them, seasoning it with a little mace, some cayenne, a few shallots and one anchovey. Boil gently together until the mushrooms are cooked, ist them get cold, and then bottle them in the vinegar and ccrk them svell np. If you do not like the taste of vine- gar and do not mind if your mush- rooms do not keep so long, try pot- ting them this way: DRIED OR POWERED Dried Mushrooms are also useful, and can easily be resuscitated, though their flavor cannot be com- pared to that of the fresh ones. Wipe the mushrooms well, and dry them. Remove the brown part and take off the peel. Then lay them out on sheets of brown paper to dry in a cool oven, and hang them up in a dry place in paper bag<!. They will regain nearly all their original shape, if you heat them gradually through in stock or gravy. Mushroom Powder makes a savory seasoning which many like. Peei half a peck of large mushro<jnis, wipe them, take off the brown part, and put them into a stewpan with a couple of onions, a dozen cloves, a quarter of an ounce of ground ma:e and a dessertspoon of white pepper. Shake them over a clear fire without burning them until all the moisture is evaporated, then put them into tins and dry them in the oven. When they are dry, pound them very finely and cork them up in small botti»s. HOUSEHOLD HISTS When you boil a fowl add a pinch of bicarbonate of soda to the water. This makes it exceptionally t^caer, • « • When frying tillets of fish, always put them into the frying-pan with the skin uppermost. You will find them less likely to break if cooked this way. • â-  • A narrow shelf over the sink to hold dishwashing supplies sa^es many steps. Paring knives and other utensils used at the sink may be hung underneath. « * • Do not throw away the "inegar from bottle pickles, but ;ave it and use when making French dressing. It will add a pungent, spicy flavor. • * • Many housewives find almond icing for cakes expensives. Ground peanuts are often used by professional cooks, and few people know the differtiice. « « « Do not keep the dishrag after it has reached the raveling stage. It is poor economy, because its lint will leave tangled strands in the drain pipe, • « • Should anyone in the family be put on a liquid diet, place a little lime water in each glass of milk served. It is an aid to digestion and sweet- ens the stomach. • • * Lemons that have been kept too long and have hardened can be soft- ened by covering with boiling water and standing on the back of the stove for a few minutes. • « *' Never store preserves, pickles or jams on the top shelf of store- cup- board or pantry. Keep them lower down, as hot air rises and may in- duce fermentation. Prince George Joins Fiancee's Family BUriNG A HAT It's just about time to step out and buy the new fall millinery. To- day's the day, isn't it, for after Sep- tember the first, the straw hat is more or less outlawed. Here are the rules given by one of the world's millinery experts to those about to change the headgear. First â€" Study the crown of the hat in relation to the crown of your head. A perfect head can wear a close round crown all right, but all heads with imperfections towards the egg. flat, or square shapes, should have fulness in the crown. Remem- ber heavy features are most often in small faces and heads, and the heavy featured woman of this type should have fulness -in the crown, ber heavy features are most often in small faces and heads, and the heavy featured woman of this type should have a heavier crown for balance. Second â€" Understand your neckline. This means the shape and length and breadth of your neck, not your hair- line as most women think. If your neck is short, don't buy a wide hat that sits on your shoulders. You must balance the neckline to wear a hat smartly. Third â€" Now have a look at your face and proportion the brim to it. Chinless, receding faces can't take drooping brims as they shorten a Tiiis <-xciuoive pliOto of Prince- George and hi; lianoee, Princ.ss Marina of Greece, was taken in the grounds of Prince Paul's Villa at Wocheiner-See, Yugoslavia. Photo shows Princess Marina, Prince George, Princess Olga of Yugoslavia, and Princess Nicolas (mother of Princess Marina) leaving Prince Paul's villa. face, and never use a tight-fitting crown. Little hats make heavy, coarse features "jump" out. A shal- low, broad crown with not too wide brim on the sides is good for the woman of long, thin face and a snort head-crown. The woman with pro- minent nose should choose a brim "following" the features, that is, swinging towards the front. Round- faced girls should lean to small, or no brims with small hat crown. Fourt'n â€" Stand and look at your- self full-length in a mirror to sew that your hat and head are in proper proportion with your body and height. MUFFS WITH DRESSES Ftir bands used skifully help to improve the slimness of the silhou- ette. -\ long coat of gun-metal cloth is trimmed with bands of dark grey broadtail. Possibly there will be a hat of the cloth trimmed with fur, and shaped after the turban idea. .-V small muff to match may also be in- cluded, for there is a great effort be- ing made to bring back the muff as part of the dress-scheme. If elaboration of the costume be de. sired, this vogue may gain sway, but women today dislike complications that interfere with their activities. The slit-skirt is an aid to freedom, but a muff may prove an encumb- rance. APPROACHIS'G CALLERS This is a moment I could gloat Over a drawbridge And a moat. Not only foe But friend as well Would have to swim To reach ray bell! Instead of which I hide behind This ineffectual Window-bUnd: The castled folk Of olden days Had better ways. Had better ways. -Mildred Weston, in the New York Sun. Uplift in Music The 'spirit of uplift" is the curse of all serious Canadian music-making and of orchestral music-maUng in particular. It is absolutely hostile to the "spirit of true entertainment," for it offers the listener, not what i» thougiht he is likely to like, out what it is thought he ought to like. The listener takes his revenge by going to the concert, not in the spirit of plea- sure, bat in the spirit of duty. He listens to Bach, Beethoven and Brahms, not because he likfes them, but because he is assured that they are good for him. He comes away not with the memory o£ a glorioui experience, but with the conscious, ness of a task dutifully p-jrcormed. World Is Eating Less Heavy Food Gluttony Was Once Rife â€" Daily Diet Practically Re- volutionized. An extremely interesting compari- son between old-time and modern methods of eating is made by V. H. Mottram, Professor of Physiology in the University of London, England, in the London Daily Mail. He says: â€" It is a commonplaco among dietitians that our food habits are being revolutionized, and we have to ask ourselves whether this is for our good or not, for ''nutrition is the foundation of the public health." We all know that our grandfathers, or perhaps our great-grandfathers. ate the most colossal meals and fin- ished off two or three bottles of port each at dinner â€" drank themselves under the table. GLUTTONY A SIN Earlier in the history of the worid gluttony was so rife that it was plac- ed in the list of the Deadly Sin. by the Church. Nowadays not one person in a million, in Great Britain at least and probably in the civilized world, could be accused of gluttony. Whether we are actually eating less per head only statistics can tell us. and the habit of collecting sta- tistics is still very young. So .hat w<s can judge of the change of habits only over our own generation. That they have changed cfualita- tively most of us know. For e.xaniple, we know that only recently have tomatoes, bananas, and grapefruit formed a part of our daily menu. Not so long ago fresh fruit and vege- tables in the winter were an unheard of luxury whereas now they are within the reach of everyone. Butter, too, was very expensive during the winter months and poor people out down on its consumption but now it is so much cheaper that practically everyone can (and should) use it freely without any thought of extravagance. MOTOR PICNICS The motor-car, too, has had its influence on our food habits. The middle-classes no longer have their Sunday dinner at home of roast beef, Yorkshire pudding, vegetables, and an apple-pie and spend their Sui.day afternoon in a blessed somnolence, but speed off into the country and have an alfresco lunch, bought, per- haps, ready cooked, or patronize the roadhouse restaurant. Wa can feel sure from all this evi- dence that our food habits have changed qualitatively, and the. ques- tion Ls: Have they changed quantita- tively ? If we turn to statistics we can see that they have. Speaking roughly, we can say that the consumption of meat, bread, coffee, and alcoholic drinks has decreased per head of the population, whereas there has been a large increase in the consumption of tea, sugar and fruit and vege- tables. As regards the last two items it is difficult to obtain accurate fig- ures becatise no census of home pro- duction exists. FRUITS But we know that imported fruits last year reached the record figure of S8 lb. per head, and we cannot doubt that there was an increase in the consu.mption of fruit produced in Great Britain. Milk we know is gradually increasing in consumption, though far too slowiy to content the dietitian. Simiming up the evidence we can say that the proportions of the dif- ferent foods are altering, so that whereas our immediate predecessors ate largely of meat and bread and negelected the fruits and vegetables, we are changing over towards a diet with a larger proportion of the dairy and garden produce. MEAT AND MILK The old-fashioned view that meat makes for strength received its quiet- us long ago. .\merican dietitians â€" and remember that dietetics was raised to a position of importance among the subjects thought woithy of university studies years ago in the United States â€" maintain that no family should buy meat until it has bought a quart of milk per head per day I Bread has been called the staff of life, but that is a misnomer. The majority of -us eat it because we and mineral matter, especially lime and iron. Probably a daily ration of » pint of milk and a suflSciency of green vegetables or green salads would cover all our needs for vita- mins and mineral matterâ€" commodi- ties in which meat and bread are somewhat deficient. SUGAR There remain the sugar and the M«'n \Nh nn-\- iiave b«en brought up to eat it o< i>ecaa4i» it ia cheap. The poor sp<^nd about 33 per cent, of the money which goes to buy food on bread and flour simply becaase they are cheap. There is, however, evidence that a large proportion of cereal products in our diet makes for poor bones and teith. For example, it was p<«isible almost compI«rtely to cheek the d^cay of teetk in children in a Shelfieid sanatorium by replacing the cereals in their diet with vegetables. On the oth«^r hand, that the con- sumption of milk, fruit, and veget- ables should increase relatively to zhe rest of the di^t is ali to the good. It is a question of getting vitamins beverages to consider. Some dieti- tians luok upon the great increase of sugar consumption with disfavor. Others point to the fact that sugar is a convenient and cheap way of supplying the body with energy. -After alL the foods which a man takes are body building materia!, for vitamins and mineral matter supply at the mast only about one-third of his energy intake and output, so that we still have a satisfactory margin to go upon. We eat aboul one-third of a pound a day, The-jretically we could eat one pound of sugar per head per day without endangering our supply of other food stuffs. Remember, too, the craving for sugar of Polar ex- plorers and of the members of the various Everest expeditions. .A.3 regards tea and coffee it seems a matter of indifference to the dietitian whether the consumption deceases or increases. Twelve pounds of tea per head per year seems neither excessive nor extravagant. Dietetically tea is useless unless yon believe that a drink which promotes a sense of well being with no evU after effects has its value. ALCOHOL Of the decrease in the consumption of alcoholic drinks there is little to say. because the problem of the use and abuse of alcohol is beset with so much prejudice that no scientific data, or, at any rats no interpreta- tion of scientific data on the subject is worth consideration. To sum up. From the statistics available it appears that the revolu- tion which is taking place in the meals of oar nation is to the advan- tage of the public health. Should any dietitian turn politician his slogan would be "Dairy Foods, Market Garden Produce and Her- rings of the Public Health â€" the things that the British Isles can best produce." \ Perhaps we might have a similar slogan in Canada since our dairy and garden products are of sach a high order and so many of us, of Old Country descent, have been brought up in British habits of eat- ing â€" the habits that prevailed when our fathers and mothers were young. It Isn't Home By Anne Campbell. The ocean meets the sky and joins its blue. The waves are tipped with »hredded silver foam. I gaze upon the sea and think of you. It may be beautiful, but it isnt home! The splendid city flings its build- ings high. The stars are all alight in heaven's dome . . . The lighted windows and the starry sky . . . It's all so beautiful, but it isat home! Across the miles there is a patck of green, .\ little house jpon familiar loam, A maple tree, a fence where rosea lean . . . And that is beautiful, becaase it's home! With a smile upon your fac*â€" Stop shirkin'. If you have a task to do, .â- Vnd would like to get it through â€" Keep wor'Kin'. â€" Grenvil'.e ECleiaer. SO "ioo TocD ^Ae L / Toft Trte '^Xi 'BGT OM 1 [I LOW A BoZOT0R»US,t>»l> 1< L'^VKGv 'YOU? ^.*'- .a^- ^2S sToP BCATIW6 -me uTTLe \ ~ y.' LRF£Re u;iTVA ^lUCTORS* \ yl lNTe.RF£Re u;iTVA y>1 'i'hmi^^.^,.^^^^ »»!.<â- ' By BUD FISHER Hs AT'3 Sot SOM4THVNK vyjVj** jW*****'