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The ingredients needed are two unâ€" beaten eggs, two cupfuls of milk and two cupfuls of flour, with a quarter of a teaspoonful of salt. Beat all thorâ€" oughly together until not a Jlump reâ€" mains and then pour the mixture into very hot imuffin pans, well greased, filling them about half full. Cook thorâ€" oughly, until one broken open is holâ€" low inside and shows a firm wall or crust.. /~ EMERGENCY BISCUITâ€"Make a good baking powder biscuit dough and dron it by spoonfuls, into well greased muffin vans. These biscuits are crusty little things, especially delicious if you have the continental habit of serving honey or jam at breakfast. A eood rule for the dough is this: Mix tab)« othe quic of c put m milk : butter six even aC Fashions:â€"A most attractive and practical coat is shown here in navyy mohair, It flares from the shoulders and belted at the waist line in front. The border of naryy velvet and the ball buttons are features. The seal fur forms the high convertible collar. Jy when put into ho too, that most mufii oven,. Poupovers need they also nceed lan cooking, and some them stay in .the ove ogo in UPie I rise mo Alwa slightly fore se then be easily | ble lite Heat O Receipts for breads, biscuits and muffins that make breakfast| worth the eating As a race we are said toibe addictâ€" e to the eating of not breads. But it is doubtin; if there is anything heavier and more indigestibla in the Ameriâ€" can cook‘s list of hot breads than Eng lish muflfins, Some of the Viennese breakfast breads, too, are a hit heayy, and probably every ccuntry of Europe would have to plead guilty at the bar if accused of producing breakfast n 101 exture 14 it RTC n real O1 The of WEDNESDAY, JANUARY 10, 1917 im 0 b ble stibility rd na y LC ind muffin d And tl tered on ver pte f J HOT BREADS FOR GOLD MORNINGS n toy 10re idled uns of flout MAINLY FOR â€"WOMEN 1 RFINS \‘ UH4 ot bi it on 0 plpi1} uffin n? t] it pulis, as Thcty are \ are not difficult to ms onful knif O d d 11 X1 1( N n in I rt ns necd a (QuickK _a quick oven, but s and thorough popever cooks let n 40 minutes. ho flo nt thi §4 PRA m D ?s Yrom i ice Muffi n na l ng, 1120 necd a t13 vileq rice, two a tablespoonâ€" ree cups> of ree timeé ‘r knife lard or PC id D1 ns Ol uUat10 M uffin T ns pow cupfuls be D irement id in £ to or some together a cupful id then a spoou. ins are V O ol g neavic; _ Ameriâ€" than Eng Viennese pare avOT robbers n e ~«quIC. rembe1 put m he S d Of h if Tarâ€" ike. unâ€" of nd b n L( ill Ol 0 Strong flaour may be lessened by cooking rapidly in open vessels. This is true of cabbage, caulifiower, onion, and pepper. Cabbage may be "cookâ€" ed" at the end of twenty minutes. Longer time dUevelops strong flavour and, in hard water, may darken the ‘ color. »1GA1â€"MAIIS _ DAIH BUNSGâ€"IAKe one cup flour, the yolks of four and the whites of three eggs and one cake of fresh yeast. Beat in a tasin and sct before the fire to riss. Then rub en ounces of butter, or half butter and half lard, into four cupfuls of flour Add half a pound of sugar, some shreda ed citron and candied lemon peel. When the eggs are pretty light, (mix all the ingredients together by degrees put cloth over them and set by the fire to rise further. When ready, divide in to buns and put on a baking tin, Brush over with the white of an egg and a little milk and ‘bake in a quick oven. | GRAHAM MUFPFINSâ€"Sift together a cupful of graham flour, a cupful of granulated sugar, two teaspoonfuls of gaking powder and a teaspoonful â€" of salt. Add a cupful of milk ,a cupful of butter, melted, and a wellâ€"beaten egg. Beat until smooth and pour in muffin tins, well greased. Bake for 25 minutes These muffings are sure to be delicious. SALLY LUNNâ€"Three cups : flour, one cup sugar, one cup cornmeal, half cup‘ butter, 114 cups milk, four eggs, two teaspoons baking powder. HOMEâ€"MADE BATH BUNSâ€"Take vides the mi the body. At iron required source in veg Experiment our and min cauliflower, carrots and not more than six per cent. when these same vegetables are steamed. 4 Flavor, when its source is from a product which is readily given off in steaming, may be retained by cooking at temperatures below the boiling point. It is for this reason that peas, asparagus, celery cucumbers, and car rots should be cooked at simmering temperature. Strain the batter t put it in heatd tin like all others, s soon as they leave Those fresn green â€" vegetables, which consist of leaves and stems may be steamed; or may be cooked without added water If heat is appliâ€" ed slowly, causing the water in the leaves to escape in such amounts that the plant cooks in its own juices. Delicately flavoured vegetables, as peas, string beans, squash, and rutaâ€" bags, may be served in their own juices, seasoned only by salt, pepper, and butter. Brussels sprouts are imâ€" proved in filavour if cooked in meat broth made as for soup stock, or in water flavoured with bouillon cube. Carrots, celery, cucumbers and sumâ€" mer squash may be improved in apâ€" pearance and flavour by first cooking in water, then draining and covering with white sauce. The green vegetan:es are cheapest in the season of the year when they are most needd by the human body. At other seasons, the expense is far beyond the benefits to be derived ve flo slowly Strain t€ ng l RYE G al use as flour. 1 nourishin gredients. Bake the muffins quickly n hicl COOKING GREEN YVEGTABLES I tC 0 nt ( red p U p hi () liqui make it, be blespogqnful 3 of rmilk ar po n is most important when preparâ€" regetables to save the portion i gives flavour and which proâ€" the mineral matter needed by ody. At least 20 per cent. of all required by the body has its 0 0 tl h ibl ab \HAM ked in 111 1( 1( 16 U i1 U OT n an ht. LTC W ixtu alf onful L€ L. min roug! 6 pe () by t able; have al A id pe! mea cook t] 01 U litt] en â€" a] rouid the 01 e shown that fiayâ€" matter are lost in easure when these oked in too much er thrown away. It ttle water as possiâ€" n vegetables and to TOU ns K oven A 1 O1 ipluils granam white â€" flour, cannot â€" form. i a sieve and en. Sift togethe , a cupful 0o aspoonfuls 0 RT p to be light beat three 1€ popove eaten 1s s1 mufl ther, n 11 n 1C1 Into idd wo to in coupie > ' galaxy of showered the bi wishe home. That the Alumnae of the Univerâ€"| The gas oven should stand open sity of Washington have organized a| for a few minutes after being used. committee to help find employment for the hundreds of university girls Baby‘s underwear should be ironed who must earn part of their college| on the wrong side as well as on â€" the expenses. right. trimnmed i widebrim1 vet with I the smil mot( [®) bea bon iÂ¥ L"-'.a mal side Onl wWIs §3 B GRIMSBY Fast. Reyv the Presbyterian chu ibride being given awn She wore her traveli navy velvet, trimm« seal and catried a : At the home of MtI McArthur, King st1 Dec. 27th., a pretty a was solemnized, whe! the only daughter w: lock to Mr. Walter F. eldast son of Mr. and n from their excessive â€" use. _ Canned vegetables then should take their place even though the flavour and mineral matter may not be so satâ€" isfactory. wth & )ppat"" tOp 10 yed in 1€ m ple ~will re ixy of costly vered on the bride‘s many n( M m roseDu couple w Davidson ch, as the J3 p 0) REDUCE THE HIGH COsT OF LiIvInc BY BUYING _ _ n ul zo with th Beamsville J s € t t sWA Y C In E VERYONE posted in presentâ€"day values should revel in the many wonderful bargains to be found on fi all the pages of our Semiâ€"Annual Sale Catalogue. A splendid assortment of suitable goods, selected specially for our Mail Order customers, are offered at prices having so much real value that many will be disappointed who do not immediately secure some of these extraordinary offerings. Prices are soaring upward every day on almost all commodities. Our buyers, anticipating a great advance, bought very heavily before the raise in prices, and we are now giving you the advantage of their good judgment in offering these goods at prices thot would be splendid values ordinarily, but are now really wonderful bargains. SAVE AS YOU T We strongly advise that you consider your presont and future wants, and buy now. Many lines will be quickly snapped up, and cannot again be duplicated at anywhere near these exceptional bargain prices. RUSSâ€".MCARTHUR home of Mr. and Mrs. A. J , King street, Beamsville , a pretty and quiet weddin; inized, when Barbara Mal laughter was;united in wed ~‘Walter F. Russ. of Detroit D1 arin k: 3 brid nt 11 h REMEMBER THIS SALE ENDS FEB. 20th n 11 M\ in n un R T ON‘S WONDER BOOK OF BARGAINS O D ind 01 \/ THE INDEPENDENT, GRIMSBY, ONTARIG U _ trimming. _‘n€ in Detroit,. A useful gifts wer ppy couple â€" from nds, whose : best m â€" to their â€" new xpress. O M . Laing fciated ad ite m nt n bo Mrs. :A weddin nlace b lc [uk Hudson in wWwed Detroit 3. Russ mUWn fathe vall W P NV LV Try dipping the Frenchâ€"fride pot toes in oatmeal before frying. Elaboration of evening handâ€"made roses is char; this creation, Pink flowe: velyet andsilver leaves a note on & frock of bla« crey satin. RY M h FOR THE HOUSEKEEPER Skimmed milk and cornbread and tter are a nourishing lunch. When friend foods are y are not indigestible ilms and ferng sh y from draughts and sb TORONTO «"I. EATON CO2 ould frocks with rcteristic â€" of ‘s with black ce a striking k and pearl rightly done 1 {e pt a~â€" w m n# o m a m An attractiv cheese with s: ball and place cups are poured just before servin Hominy grits s are delicious, and sausage to be mol! rieces of ingrain carpet can often be used up by weaving into a rug. The redâ€"hot stove waste of fuel. Dirt anywhere is nothing short of dangerous. It is better for the loaf pans to be narrow. This will insure thorough baking. Don‘t imagine that palatable ~foo< can be prepared from poor materials a Woolen vests and sweaters should be reshaped frequently while drying. Fine blankets and shawls look best when dried on curtain stretchers; Fruit makes the prettiest centre piece for the Thanksgiving table. lad M a e BE Ba Ba Ba BM Ba BME ba Do ) aa n n in o n 9 n / n i n / ie n m 94 ta in on n it D iL. Coffee will be better _ are poured off and Main Street Footwear Weather Sloppy 2eTrils Sery # LIMITED CANADA ilad it JNO. C. FARRELL W a v t% y to serve cream s to roll it in â€" a alongside of the 1ey wiltlt sausggt will cause the ily digested. if on «>\ ~\FEB. needless ORDER EARLY WHEN THE VARIETY IS BEST WO ilin. go sloppy, slushy weather. the "Kiddi and Overshos complete stock of all sizes of Rubbers, styles, f SPEND Rice and meat cooked any one of many ways celent luncheon dish. In the laundry, Borax used with any good soap softens the water, reâ€" moves all dirt and germs and leaves the clothing in a sweet and sanitary condition. water us ing. To beef, Wash dish towets in cold water with plenty of soap, and rinse in cold water every time they are used. A coffee stain even with cream in it, can be removed from the most delâ€" icate silks or woolen fabrics, by rubâ€" bing the spot with pure glycerine. To get best results from dried fruits, put to soak in warm water to which a ‘generous pinch of salt has been added. \ HURRY ! !! It is said that a few drops of cedar oil added to water in which palms are washed, will remove all scale. rans greased with ‘buttzr will make the bottom crust of pies soft and flaâ€" key and prevnts them from being soggy. . Just the thing for wet, °S, TOIr hA ¢®a5u sn a‘n s a‘n a‘u a®‘m i w & w if m give add N THIS \ YOU‘LL â€" HAVE TO ORDER NOWâ€"AS a rich brown color to roast a little sugar to the salted d for basting@ it while roastâ€" D ‘a, SALE ENDS cA large and Grimsby D¢ Ma" and 2 0th r B together make a ‘oot tA in In