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After a hard game it is not only the delicate fragrance of Baby‘s Own Soap which pleases, but also the wonderâ€" ful restfulness imparted by its refreshing lather. Athletic Girls 0;0' Wednesday, October 11, 1922 ALBERT SOAPSâ€" LIMITED BARV‘S OWN SOAP _foBaby The bedrom window draperies were the new purchase to be made by the Bride. As I have told you the room faced east, so warnm hues were needed in the decorations. A silk net, new on the market, attracted the Bride by its soft quality, its delectable colâ€" ors, best of all, and its low price. She selected a rose color for glass curtains in the bedroom and had them placed on rings and pulleys. These make it possible for her to draw the curtains togemer across the windows or let them hang apart, showing along the border of the decâ€" orative outside draperies. For the latter the Bride selected figured cotton fabric. An imitation of hand blocked linen, the designs and coloring ‘of these materials, new on the market, deceive the eye into beâ€" lieving they are not themselves but their models. < The artist has pictured the window so treated toâ€"day. The soft glass curtains with their cheerful coloring, and over them draperies of modâ€" ern design, make a delightful color scheme. The wall paper, if you reâ€" member being told in last week‘s arâ€" ticle, was cream color with a small diamond shape design. Later I will tell you about the furniture which was selected. § Psst We print O. K. B. Stationery. Good wholesome Bread is a real necessity for your child‘s health and strength. Bread contains the valuable ingredients that few foods possess. cyu lt “-méi'x;evif;){{r ~child, your family and self the benefit of this great food at every meal, every day. BREAD BUILDS UP _ THE CHILD‘S BODY "Quality Bakery" DAILY DELIVERY D By DOROTHY ETHEL WALSH. Hand Blocked Linens Are Successfully Imitated. <um> c amm Comfort Soap and Pearl White Naptha Soap offer the bestâ€"in quality, size and cleansing powerâ€"that money can buy. In addition, you get splendid Premiums for the wrappers. Put in a supply of these standard laundry soaps now â€"they improve with age â€"and exchange the wrappers for someof the valuâ€" able Premiums shown in our new Premium Book. é Write for Premium Bookâ€"Free Comfort Soap Premium Store | 80 King Street West, â€" Toronto, Ont. flom@munfqg ame 0 <mm 0 <esâ€"0 499 0 Sae yATr iz F(J‘;‘I i1 SOnt. H . H. MILLEEK 0 Bm 0 Best for Uou MONTREAL A Heraldâ€"Sun‘ Feature 0 <anpâ€" 0 «ueP 0 <meâ€"0 <urpâ€" 0 40e 0) <GP 0) Cottage cheese is the only type which in this country is now\ made to any extent in the home. It reâ€" quires but little time or labor and, as a food, ranks among the: most economical ~and delicious. Small quantities of sour milk which otherâ€" wise might be wasted can be utilized in this way, while a large quantity is equally easy to prepare., On the farm where skimâ€"milk is abundant, the manufacture of cottage cheese will provide a cheap and palatable food and, in some localities, may prove a valuable source of revenue. Milk which has soured quickly or sweet milk with the ‘addition of renâ€" net, are both satisfactory for this type of cheese ,but:â€" milk which has soured or is stale, should not be used, as it is apt to impart an objecâ€" tionable bitter flavor. There is the same necessity as in all other milk products that the‘ milk from â€" which cottage cheese is made be of good quality and carefully handled and that all .utensils ; be scerupulously clean. y Natural souring of milk is due to the growth of harmless bacteria which act on the milk sugar, producâ€" ing lactic acid and causing the charâ€" acteristic flavor. Theâ€" most f.avor-‘ ble temperature for the growth Ofi this bacteria is between 65 and 70 degrees F. At this â€" temperature, milk will sour in between 24 and 36 hours. The time required for sourâ€" ing may be shortened by adding to each quart of sweet milk about oneâ€" third of a cup of clean, sour milk of good flavor. This should be kept at about the same ‘temperature and will sour in from 18 to 24. hours. Milk may be coagulated by the addiâ€" tion of Junket tablets ~which are prepared from rennet and cause the milk ‘to. clot or to "set" â€" in a . short time. A good cheese will have a clean, mildly: acid _ Havor: ‘and.. a smooth uniform texture. About oneâ€" third of a pound of cottage cheese may be obtained from one quart of skimâ€"milk. WHY AND HOW TO USE COTTAGE CHEESE The variety of ways in which it can be served, the ease of preparation, coupled with its palatability and low test, entitles cottage cheese to an important place among our foods. DEPOT STREET â€"<neoâ€" ) <am> 0 <mipâ€"0> 0 <aap 0 <ame 0 â€"<zapâ€" 0 <amâ€"() aum> 0â€"ait + â€"<ams (o 6 Put the sour milk into a pan and set over hot water until it separates into eurds : and: whey. Strain through a double cheese cloth over a dish. Put the curd in a. bowl, mix well, season with salt and pepper and moisten with cream. Chill and serve. 2 quarts sweet milk, % cup thick sour milk. Stir the sour milk into®the sweet milk, cover and keep at a temperaâ€" ture between 65 and 70 degrees F. about 18 hours. Set over hot water until it separates. into curdsâ€" and whey. Strain? through a double cheese cloth over a dish. Mix the curd, season and add cream. Chill and serve. > Cottage Cheeseâ€"Method No. 1. 2 quarts sour milk, 1 teaspoon salt, pepper, cream. It is important in each â€"method that the milk should not be allowed to heat above> lukewarm _ temperâ€" ature, or the curd will be tough and dry. Instead of cream, a ~little butter may be mixed into the cur_d. If cottage cheese is preferred with sweets, such as fruit juice or jam, less salt and no pepper should be used for seasoning. On account of the large amount of Cottage Cheeseâ€"Method No. 83 Aunt Dee had placed a small table in front of her chair near the Oope«a window. She had drawn four chairs up to the table. The children were surprised with this arrangement when they came into the room at story tellâ€" ing time. "I wanted to tell you a little more about ferns toâ€"day," said â€"Aunt Dee "so I took a walk this morning and gathered a few to show you. We can examine them at this table better than we could if you were seated >u vour cushions on the ‘loor." ‘"What a pretty fern, Aunt Dee" said Happy as she very carefu‘"‘y lifted one up from th« table to lock closely at it. "I see the spores, Aun: Dee." "Good, Happy, I am glad you have remembered the name. It is a pret‘y fern, isn‘t it?,. Do you <know its name?" None of the chi.dren knew what this particular fern was called and Tom said : | "I always called all of them ferns. I didn‘t know they had different names, Aunt Dee." ‘"‘This variety of fern is called the marsh fern," said Aurt Dee, lifting up one like Happy had in her hanl. ‘"‘Now I want you each to hold one while I am telling you about therm ard you can see close at hand the parts of which I speak "If you will notice the lower fronds (which is the right name for the leaves as you remember) are hardiy any smaller: than the ones higher on the stem. Many ferns show fronds of small size at the lower stem." And is Mary down hearted at the prospect of school days again? She doesn‘t look it, does she? What little girl could be sad when she: has such a splendid new dress to show off to all the other little girls? That alone would dispel any gloom that the thought of rules and lessons and being quiet all‘day might bring. § 1 It is not only the love of showing off that makes Mary happy, howâ€" ever. She knows how much fun she can have in her new barum scarum dress with its full skirt that forms its own bloomers, Ssaving all the bother of white petticoats that will get dirty when you play outdoors at recess. Then think of the nice big pockets the dress has. The boys won‘t have a chance to act superior now just because they have more pocket space than she has. As this dress will be just as goQ*fl made out *f serge, Mary is due for a happy school year. _fil y When Mary starts off to school in the morning her mother will watch her go with joy and with the comforting feeling that she will come back whoen the day is over looking as sweet and neat as when she left. Each child was very interested in How to Know the Marsh Fern. Happy School Days. THE INDEPENDENT, GRIMSBY, ONTARIO _ WitTH TtHFE CHILDREN . Bout Her Knees *# â€"â€" Aunt Drece TEiLtsâ€" A Heraldâ€"Sun Feature The housekeeper who . wishes to, plan her menus with due regard: to economy and food value will do well‘ to learn the possibilities of including more of this valuable milk prodect. The protein and mineral matter which it contains provide growth material for muscles and bones and at a lower cost than most foods. The flavor lends itself to very palatâ€" able combinations with many other foodsâ€"fruits, vegetables, etc., while it is equally delicious when served alone, with cream and sugar or seaâ€" soned with salt and pepper. In sumâ€" mer it is especially useful, as it reâ€" quires but little heat for preparation and can be used in a variety of atâ€" tractive and nutritious salads, while it is delicious for sandwiches and picnic hams. It is suitable also for the school lunch at any season of the year, as it is a concentrated form of nourishment ,easily digested â€" and well liked. It is best when eaten within a day or so after it is made, although if put in an earthenware or protein which it @@ntains, cottage cheese can ~replace MÂ¥ many meals many of the more eXpensive foods of similar composmo® â€"â€"‘acu as meat, fish and eggs. One pound of cottage cheese and one pound of moderately lean meat contain about an equal amount of protein. ‘"‘Now there is another thing I want you to notice so you will know this pretty fern from its. neighbors the next time you» méeet it on a walk," said Aunt Dee. "I want you to notica how it differs from some others in the way its fronds are placed hign on.the stem, the lowes:t coming mucai higher than on many ferns of other varities." IR, . "Where do the Marsh ferns grow, Aunt Dee?"‘ asked Frances. "In wet woods, swamps and someâ€" times in dry pastures, Frances." "How big does it grow, Aunt Dee? this from Tom. "Some grow three feet high, Tom. "My! that‘s & ta! fern, isn‘t it, Aunt Dee?‘ said Gerald, looking closely at his fern. "Isn‘t it a pretty green?" AaWe : x her or his fernâ€"all, that is, but the baby, who, although he held one in his hand, seemed to think it was @ fan and was waving it around at a great rate. $ "Yes, dear, it i§s a lovely color. Next time we go Waliking in the woods I want you to 100k for}the marsh fern. | Do you think you will know it by sight?‘ asked Aunt Dee. The children @ll ; thought they would and HaPPY Said, "I just can‘: wait to try." Aunt Dee told the chi.â€" dren to keep their ferns, and. as the clock struck the balf hour and the story hour wWas Over they hurried back to the nursery to show Mammy their pretty marsh ferns; j In her next storY Aunt Dee tells how important it is 191 us to have sait for our food. f The use of cottage cheese, or as it was usually called "curds", : was much common in our grandmothers‘ day and no food was more generally relished. Its use at the present time could be greatly increased with many advantages from the standâ€" points of labor saving and economy. Cottage Cheese Salad Dressing Beat one cup of sour cream until stiff. Flavor with lemon juice and fcld in this oneâ€"half cup of cottage cheese. This is delicious served with, frifit: salads and vegetable salads. glass dish and kept cold, it will keep for several days. The whey which is drained from the curd in the process of making cottage cheese, may be used as a beverage if sweetened with sugar and flavored with lemon juice. It should be strained and chilled beâ€" fore serving. _Form cottage cheese into small balls and roll in finely chopped parsley. Serve on lettuce leaves with salad dressing. If desired, garnish with jelly or jam. Cottage cheese balls make an attractive addiâ€" tion to many vegetable or fruit salads. Cottage Keep Summer Health Through Winter _ Cheese Balls JARVIS f Guard against the loss of newâ€"gained health.: â€" You will find JARVIS‘ BREAD of greatest assistance in attaining this end. For not only is JARVIS‘ BREAD the tastiest, most wholesome you‘ve ever had, but it is more nourâ€" ishing as well. _ The wholesome ingredients used are combined by the finest equipment science and genius have devised for baking breadâ€"better bread. The summer‘s coat of tan is disappearing from healthy cheeks and robust limbs as indoor occupations again hold sway. You‘ll find a new delight in eating JARVIS‘ BREAD. You‘ll find it keeps fresh and sweet longer than any other bread you‘ve ever had. Try this better bread tomorrow. From our salesman as he passes your door, at our uptown store or telephone 108w. . â€"With this finer, more nourishing Bread â€"â€" uJn oTe oTe aTe aTe ofe oBe eZe ofe aBe aBe aBe afe afe abe afe abe e ofe afe afe e ofe aBe oBe ofe aBe oBe eBe aBeale afe ofe afe ols ofe afe ofe ofe ale abe afe ofe afe ofe ofe ofe ofeafe afe ofeo$ /5 Wash medium sizedâ€"beets and boil until tender. Remove the skins and, when cold, scoop,. out the centre. Fill cavities with seasoned cottage cheese and place on crisp lettuce leaves. Garnish with small pieces of beet and serve with salad dressing. Whey Broth The whey may be heated, seasoned with salt and pepper, nutmeg or ginger and served with croutons or small squares of toast. j *°* d *20 o aBe oGe aBe abe aBe aBe aBe afe sBe aBe aBe abe aBe obe obe aBe aBo aBe aBe abe aBe obe aBe aBe abe aBe aBe oBe abe abe afe abo aBe abe abe abe oBe sBe oBe oBe abe se oo abe abe aBe oBe ofe obe cBe afe Cottage Cheese and Beet Salad BFREA D * * o o o o t t t t o o o o o oo oo io o o n on on 3 ht o o io o o 5 15 5n 5t 6n o o 5 5 "5n "50 "50 "50 50 *50 50 050 05 oT it x sfe Hair Restorer FOR SALE AT ALL DRUG STORES ' ”R INE Night and Morning. \ lE-lavc Cll.fa:fi Hca’ll‘t.‘hy on Eyes. ey Tire, Itch, Smart or Burn, v (Eyp S it S Icitated. In: OUR E flamed orGranulated, use Murine often. Soothes, Refreshes. Safefor Infantor Adult. At all Druggists. Write for FreeEyeBaok,. Murine Eye Remedy Co., Chicage LESLIE J. FARRELL, The Rexall Store ‘GRIMSBY INDEPENDENT ADS PAY THRER