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. fiMAlNLV FOR WOMENfl adequate. _ This means a careful Mdth#rllnhronl plece of ailver. eoffee pot, cream weior:.ll'n-mnmh.: wo necessary cove mh hot bread and the II-‘ breakfast dish of medium size, while The use of beautiful siiverware on the table is one of the ways the modern hostess has of expressing her mluy.n"-l'l:,chulnl:(ui: appointmen ways a matter tholughiful care to the woman of cu}â€" ture. Distinction speaks ont from a table that is well planned, whereas a mediocre appearance is gained by a eareless placing of the linen. silver :(.‘Mh-:lm‘u prome 'l(l: may present. :::'Iâ€":.:hcm'u:' se same careful consideration should be given to the table as is given to the menu. The breakfast tray is recognized toâ€" day as not only one of the most comâ€" fortable but most convenient ways of serving breakfast, and this accounts for its use in small as well as large HOME TABLE APPOINTMENTS REQUIRE CAREFUL THOUGHT Formal and Informal Meals Are Qh-_-_&_d‘w by ‘The tray must be uncrowded but Glassware and Silver Used. cannot be adequately described but they can be appreciated in the teacup. The Fine Qualities FREE SAMPLE of CREEN TEA UPON REQUEST. "SALADA," TORoWTO What She Will W EA R For Rariy Fall Fashion dips the shoes in biack. We‘ve dipped every shoe in the sea of economy. You are invited to view the new displays. While you tur:. the pages of your calâ€" endar from summer to fall, you‘ll be iaverâ€" ested in knowing that our new Fall styles in Footwear have arrived. id i um l ts 4 W _ [ PBF the sugar containers, salts and pepâ€" :nmnhdbilnmlmw smaill. This will leave room for the necessary china and glass and nr::rtlonudnumlntuh «o delicate a touch. dessert plate. The silver plece to hold the flowers in the centre may be low and flat, or of the bow! shape, but it is best to have it fairly simple in character as befits the meal itself, which seldom consists today of more than four coursesâ€"a melon or bou!lâ€" lon course, the main course, a salad and dessert. Proper Lunch Usage The table set for the modern luncheon has a character quite disâ€" tluflr-nnld-ym-ulud‘ one of decided charm. Whether the luncheon is served u‘ the most elaborate or the simplest home, certain general rules prevail ‘There should be a lightness and grace to the table appointments and there may be a pretty use of color in both China and floral decorations. The silver used will depend upon the particular menu chosen, but two forks, two knives, a spoon for bou!lâ€" lon or for melon, and a butter knife are usually all that appear at the beâ€" ginning of the meal, the dessert spoon and fork being brought in later on the Buffett Luncheon The buffet supper or luncheon Hatâ€"pins T .ui'-'-m =| are 00c seen even yet. An ordinar, blackâ€"headed hatâ€" pin can be m»«e decorative h‘“lh use of ho* =esting wax of the red color. Heat the .x'm e flame, then befers it + smoked * wist it round and round tme hatâ€"pin hecd. Bo ...3 amatenr paper ba_,ers (housewlves) find it bard to find . a board long and wide enough to vxe to pasie on. Take down a closet door and use it, always spreading old newspapers lest you get paste on the OLCLOTH SETs During the warm weather. when you want to minimize housel «ping as much as possible, don‘t f»rget the luncbeon n‘:n:c ofleloth t.at may be washed off a damp cloth, and need never visit the Iaur.dry at all. honey, well worth the cxtra trouble involved. PAE o vive P priet rnaiedfiaetebiline uBP c dRA 1. 11 and hauled to the central plant. Here the unloading is done inside the building. and â€" the honeycombs put through the extractor. The liquid l-qhu'mllulrn.mu tanks, being strained through two thicknesses of cheesecloth or wire strainers on its way. It is then 'fl‘yuh‘unm.hhgunfl una.-u.r-m for market. the close of the day‘s run the extrac» tors and floors are thoroughly washâ€" ed down with steam or hot water, so that everyti‘og about the place may be kept sweet and clers. Such methods produce a hi;n grade of ‘The modern hostess> takes great pride in the beauty of her solid silver coffee service, sluce coming as it in the delightint surrounsings i ol im drawingâ€"room, it should be both disâ€" tinguished and beautiful. ‘The tray holds nothing but the cofâ€" lflnl-nmn-rmlfll..: generous cream h cups coffee spoons. m'ub desirable Mla-::uhull-unllo: vice, ao means essential, their pattern shouid be harmonious. loaded on trucks at the outyards, earefully covered with a tarpaulin to keep out dust and dirt on the way, h iihates CB me c cll o d to have a portable extracting outfit -umu:u-nnumm- en en ie ies While many beckecpers still exâ€" MM”MW.-,“ have a central mneuu.u:u at some convenient location tight building. _ Usually it is with afeetric‘ power, 4 16. 0e grows Increasingly popular as a form of entertalnment, due, first, to its deâ€" lightful infoomality, sociabSity and freedom from the necessity of serâ€" vants; second, to the delicious food tuat it offers. Neepey ind efi the t hi d ce o.csc. 2 c for market was done in a shed or in the family kitchen. As the industry grow, -.z elally since the â€" automobile mnlnmudou{i.n extensive beckeeper may have his bees in "outâ€" uy afe., RoP® each containing many hives, many m apart. It then becomes a problem um vest the honey. ‘The common way is The coffee is usually served today in the dn'lu-n-:‘«mhur. It is brought in by the maid, or man servant, and passed to each guest inâ€" dividually, unless the hostess prefers to pour it herself, in .which case it is placed on a low table near her and passed by the servant after it is pourâ€" TALKING HONEY If the dining table is used, a bow! of flowers is placed in the centre and at elther end are the two main platâ€" ters, or sllver dishes from which the pflululmmhuhn:rnna. Beâ€" tween these are aranged groups otmnulzllnr .“:I:.'mm sendwiches, nuts, :nulnlnanuulb.mh tor. ce PHET EPet PeSRmt the extensive industry that it~ is toâ€" Ths, "the hevseoger tepi is bors at glh'r'or‘dmnoll-n Formal Dinner ‘The first important point in a sueâ€" cessful dinner party is the table setâ€" u:‘.‘lz:l’.l.nltn{'hmhm al lahed flm.m ed. For a perfect formal dinner the tableware should h..d solid dln;. the pattern should appropriate spirit of design, and the flat silver should -.u-l.“Anonrh'!hlh centre may supplemented a smailer one on either side L eandy, if the size of the table permits, ‘These, plus four candles, or two highâ€"branched candelabras, are all that is needed, except the high pepâ€" pers and open saits, placed at conâ€" venient intervals. \ When I.l.o'=‘llll: in lullul.hr the supper, t arranged in ullver, elmudunulm Am.n. them are grouped plates, naj and the necessary flat sllver, of knives and forks for the main sourse, and whatever other pleces the menu deâ€" wWHEN HANGLSG PAP} Afterâ€"Dinner Coffee AMCIN & water, with sewer (Ne. 4) ADS PAY THE IND: Or with :’.‘,‘ ¢ :mh: w 107 small roung have into it. | py MB# them 691 cloun plige, u! they are coo} #tow cooking .;‘1 “".lm :m mi:‘ rick an #1000¢ â€" Chocotate _'--i e the pan from ‘ne to & 6* pan that cun beave It there somewhat. Thep in one smal ty mallow cream ‘"’“l"ll walnut y well the croupy They are not to hy l:: whole I‘n.nl it alstency to j a butterad .:‘“ most hard ent 1p slow m!!.. and "3 chocolateâ€"fud as you hays =. rathur fine which a heap! of tartar has Bake in lady gether, a dozen and the _ juice of ‘“f _ with white frost ed with yellow and b orangeade; and mystic s an be eoncocted in a multitude I’! ‘uflh‘"u one‘s h.ql., » = @4 "Lighu shoult Pr und feugnal tm ue f sented with pleces J yellow botes o G&*" _ ***~ or hats, to be Wept over bÂ¥ 8e . Alurous eno fate ul.uvul what of holds utere * Feblelty Â¥adgoâ€"Blo: raws, Witches‘ brow, M ‘"he sandâ€"witches can nuts or chopped olives; witches‘ brew can be grape lfi1 and aod fode vapni o spoonful of 1 amall tins in Sible, cover with a boile ored with l'- extract . d“v'l{l. bits ol.flllll.Il t fio-,i--:'m ser table, frou are easy All you 1 juice of one ons. and one half a cupful hrex.. ho e n veedtiy CCR W with autumn leaves is an plece; and a menu card ith pumpkins and black ;fl!"- Some unique ite trouble favore any little witeh Break a t sert both nut to se hok ins wiiy Collee ( #Wira is of past will forp a dropped jn from the th 6 untl) it t0 hardep, d nay d ent i Je * takeny round ; wooden and tin threeâ€"fourths of a cupful rkey or tongue, es, a dish of er or celery too much is very sult« night, when roast chest» Is to eat a them in a they are finish to a pour it Into upright posiâ€" E. ‘There are and . ghosts. g favors and e to make, irge peanuts, _some pleces and a pencil. uuu.' Inâ€" ind tho| L:I-nul 0 â€" tail will in a cupful allowed to @ of strong erve, turn Hallowe‘en have disâ€" | and atr If liked. red pepâ€" a sn 4 ther the six lem« with . ONTARIO eneâ€"fourth cupful of milk, one tableâ€" spoonful of strong eoffee, and "'"‘""'?z.nl'dm Pour all the ingredients, except the nuts into a saucepan and cook the mixture until it forms a soft ball when you drop a little in cold water. ‘Then add the muts. Beat the whole until it is creamy, turn it into a shallow butterâ€" ed pan, then cut it into squares as soon as it cools. i i Popâ€"Corn Candyâ€"1 cup syrup tablespoonful vinegar, 3 or 3 quarts of popped corn. Boll together the ayrup and vinegar untll syrup bard To ooR ma in cold water, r over popped corn mold into balls or ‘fancy shanss. JARVIS‘ HOME MADE BREAD IT MEETS EVERY HEALTH NECESSITY % You Can Buy It From Our Main St. Store or ‘Phone for Our Salesman to Call BREAD CHILDREN oo o t e zes io PREBâ€"â€"MAIl. THIS COUPON NCW! A Beneficial Mealâ€"Time Habit >\ Your Children Should F TEACH "t yauk ree io ty Fostum tor shirt dare. t the firit vwck‘s supply of mnâ€"wo..u 45 Pront St. East, Toronto, Ont. Carrie Blanchard‘s Offer INSTANT POBYUM | } Check whsh POBTUN CEREAL [ ) youprefer INSTANT Ti t hn Beg mant shlares 40 yot like she sart "There‘s a Reauson" Will Produce More Musâ€" 5 Carries MORE ‘ VITAâ€" ele Than Any Other |! _ MINES Than Any Education and Bread are closely associâ€" ated, for Bread is the greatest producer of POWER known to the human race BREAD | BREAD Little popâ€"corn witches wili piease|airtisht pa‘! as soon as it cools, and the childzen. Mark in the huu\-!nvllll:‘-nm. If it is not and outlines with melted raocoln.~, gx‘.hu an airtigh. container it Either honey, maple syrup, molasses, a floury texin~ sCther than a white cane syrup or corn syrup may |creamy one, so for varlety leave a ‘w granulaiad sugar, one teaspous of| Rach time this usefu‘ housel dd flour,,oneâ€"half teaspoon of MI-IMUMR . ourt be washsd, Olo-llln&:onnur.llh"ovu- then dried in the sun or ! a coo!l oven. la. Mix sugar and flour, «4d this treatment . lasts . much vinogar to the water and stir into the|‘onger that if left as used. ) sugar and flour. Boll until it snaps, neummmmemmenmmtmne smemommememmem but do not stir after putting it on to| > DISLIKED BY PLIES boil. Pout on a buttered plate. Pull| The tansy bloom kept in water in as soon as cool enough, and . pull u.lhl..um..-..'unfly-nnl- long as you can. Cut Ic.* oits with ler. The of tansy is not liked sclssors and put the candy jato an by files, it is said. Dellclons Creamy Tallyâ€"Tws cups them, using instead of T s aes en muben e e t‘ helins mtest, ho invigorating, delightful hot bevâ€" erage which all may enjoy with safety and benefit. Have better health yourself through ridding your system of these irritating poisons. Form in the children‘s minds a habit which will keep them healthier in later life. l-fll’uunhnhmeuu'liw age made instantly in the cup, with hot milk or boiling water. Economitcalâ€" costs halfâ€"aâ€"cent a cup. For those who prefer it, there is Postum Cereal, made by boiling for twenty minutes. Ask for Instant Postum at your restaurant, your club and on the train. Take advanâ€" tage of Carrie Blanchard‘s offer. Send Cnadian Postum Cereal Co., Limit Mo&.:“yumfm YOUnatunllyhuiuutogin the children tea and coffee because of the poisons Caffcine and Tannin these contain. Yet it is hard to refuse when they want "the same as you have". EDUCATION Nn the 145430 milk, You know how they Pactory: I CARE OP STEEL book Rash time this usefu‘ housel dd id-nrhnuu . ours be washsd, then dried in the sun or ! a coo!l oven. ['Iltllhmu-u _ lasts . much ‘onger that If left as used. ) Other Food , October 22, 1924