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++++++++++++++++++++++ .5 WWW SELECTED RECIPES. Scalloped Herringâ€"Soak tour or live Norway salt herring over night. Divide down the buck: remove all the skin and bones and cut into squares. Have ready 0. dozen good-sized cold-boiled potatoesâ€"â€" slice these rather thick. Butter :1 baking dish and fill it with nlternute layers of. the fish and potatoes. adding butter and. a generous sprinkling of pepper to each layer of fish, beginning and ending with the potatoes. Make it custard with three. cups of milk and three well-beaten eggs â€"a tablespoonlul of flour or cornstarch may be substituted for one of the eggs. Pour the custard over the fish and pota- toes. and last. of all. cover with a cup of fine breadcrumbs mixed with n ten- spoonful of melted butter to which you have added a few drops of lemon juice. Duke in moderately hot oven for about forty minutes. but not long enough to harden the egg. Place a bunch of curly fresh parsley in the centre. told a nap- kin around the dish and serve. ,I _,U; nun ulvuuu lev “Iv-- .... Broiled Yarmoulh Blonler.â€"Wash and wipe dry. Broil in a double wire broiler over a clear strong fire until nicely browned, place upon a hot platter and squopze a little lemon juice over it. Garnish with parsley and lemon quarters. _ .â€" m,. - L..- nn‘vnh n' uun w: 9. Salt Fish Soutlle.-â€"Take two cakes of finely choppcu, cooked. trcshcned salt fish. eight good-sized potatoes. three tourths of a cup of milk, tour eggs (three will do]. quarter of a teaspooniul of pepper, half a teaspooniul or salt and two ‘ouncw of butter melted but not oily. Pare. boil and mash the potatoes and mix with fish, add the butter sea- soning and the milk. hot. Beat two of the eggs very light and stir them into the mixture. turn into the dish in which it is to be served and place in the oven for ten minutes. Beat the whites of the two remaining eggs to a suit white troth. add half a teaspoonful of salt and the beaten yolks, spread this over the fish. return to the oven and brown. then serve. UV. - v. Cod au ficmagc.â€"-Mix one cup of coldâ€"boiled macaroni, broken into bits with one cup of cold-boiled codfish flakes and put in a bultered baking dish. Take two level tablespooniuls oi butler. break into bits and six-cw over the top with a sprinkling of salt and pepper. Use sufficient milk or drawn butter to moisten the ingredienls‘ cover with breadcrumbs, sprinkle wiih grated cheese and bake until a nice brown. Boiled H&m.-â€"Select a ham of con- venient size, weighing 12 pounds per- haps. Soak it over night in ice water. being sure that the water completelyi covers it and adding to the water a heaping teaSpoontu. of baking soda“ halt a cupful oi cider vinegar and a tablespoontul of brown sugar. When ready to boil, drain from the water and place it tat-side down in a large granite kettle. cover it with water and add one scraped- carrot cut in slices. a table spoonful each of ground allspice and mace. a teaspooniul of celery salt, half a tenspoonful of white pepper, two table- spooniuls of vinegar, one whole onion stuck with half a dozen cloves and one tart apple peeled and cut in quarters: bring slowly to the boiling point and then push to the back of the range where it will only simmer; allowing for a 12- pound ham about five hours. When cooked remove from the water. peel off the skin with a sharp knife. rub over quickly with thick maple syrup. sprinkle thickl/ with browned bread crumbs, and crisp in a. hot oven for :20 minutes; garâ€" nish the protuding bone with a decom- tive paper trill. arranging pickled heels and boiled vegetables cut in fancy forms as a border around the edge of the plat- ter. Ham in Aspic.â€"If the harm is to be served cold, after removing lhe skin. cool and cover with the following pre- paration: (‘mk togclber in a saucepan two small onions. :1 slalk of minced cel- ery, two carwls cut in dice. two sprigs of parsley, 3 leaspoonful of sugar. :1 sallspoonl‘ul of salt, a pinch of sweet herbs and a pint of cold \valcr. When the vegetables are very lender strain oil the liquor through a piece of choose-cloth into a clean saucepan. adding to the liquor lhrPe tenspoonlnls 0! beef e;- tract and an ounce of gelatino dissolved in a cupiul of cold water; rclurn to the fire and again bring to the boiling point. season with soil, and pepper and lluvor will“) tow lll'OpS of lemon juice. Strain through a flannel bag and cool in a bowl placed in u pnn ol ice water. As the liquor begins to thicken into a jelly. spread it. over the ham with a wide- bladed knife and garnish wilh iriillles. stuffed olives and slices of hard-boiled egg before llie uspic lmrdens. jud About the Hausa at a The bot! How many HOW TO CHOOSE COLD MEAT the in people know how to select Even butchers pass around r carcass with indifferent Housv‘seeners do the same )m he rke ‘\V and the fat creamyâ€"neither white nor yellow. The first of these is cow beef; the second. bull beef; the third. beef from an old or ill-conditioned animal. and the last is ox beef. Ox heel-that from a steerâ€"is the juiciesl, fine lla- vored, sweetest and most economical to buy of all beef. It is called “prime” when the lean is very much m'oltled with ‘white (at (locks. and when it is from a ‘heavy young animal (about four years old). stall-fed on corn. Beef from a ‘young cow that has been well fed and Inllened is next in merit to ox beef. Beef from an unmalured animal is never satisfactory, being tough and juicelcss. It may be easily recognized, as its color is pale and its bones small. Dr. Williams' Pink Pills are the grim- est. cure in the world for all the com- mon ailments of men and womcnâ€"inr a'i weal-(was and \x'carincss, and back- achos and headaches of anaemia; alflhe heaviness and distress oi indigestion; all the pains and aches of rheumalism. sciatica and neuralgia, and all the ill healih lhnl follows any disturbance of regularity in the blood supply. All these ailmenis are caused by had blood and Dr. Williams‘ Pink Pills actualll’ make new, rich. red blood. ' liey strike straight al the common root of disease. But you must get {he genuine pills wilh the full name Dr. Williams' Pink Pills for Pale People on ihc wrapper around each box. Sold at 50 cents a box 01‘ SN boxes for $2.50 by all dealers or the Dr. Willinms’ Medicine Co.I BFOCKVHIA‘. Ont. HOUSEHOLD HINTS. When the drawers of bureaus. tables. or other furniture stick, or cannot be opened or shut. without difficulty, try wetting the surface of a piece of com- mon soap and rub it over the parts that stick. This will make the wood slip- pery and in most cases the troubles will be remedied. This is also a remedy for doors which in new flats or houses are likely to settle or apt to scrape at the top as the building settles. Use soap on them, and it will save the trouble of calling ii; a carpenter. During damp weather salt shakers will clog en the inner side of the holes. If a few kernels of rice aregplaccd in each cellar with the salt, it will sift hetâ€" pation, simple Ievor, ing troubles and other of babyhood and cm} Own Table!s always dc not possibly do harm mothers keep these Tu! and use no other me childrcn. Mrs. Wm. B! each cellar with the salt, it will sift bet- ter. Cornstarch mixed with the salt will prevent its absorbing dampness. When it is possible during the damp season. the salt cellars should be cit-zin- ed and freshly tilled every day, The latest salt. cellar has a glass perforated top, which has two glass prongs extend- ing down into the bowl. These catn be revolved by turning the top. Mincing Machines.â€"No matter how carefully the mincng machine may he kept. il will be found very dimcull. in avoid blackening any vegelahlo that may be put in after meat. The different parla- of the machine should every now and then be separated and boiled alter the meat has been chopped. but before do- ing this a little bread should be pu'. through the mincer, as this will clean the interior perfectly. Many a little life is lost because the mother does not have the means at hand to aid her little one at. the first. signs of illness. In homes where Baby’s Own Tableis are kept. the mother al- ways feels a sense of security. These kalets cure colic, indigestion, Consti- pation, simple lever, diarrhoea, teeth- inn troubles and other minor ailmenls ACIHNG KIDNEYS. LITTLE LIVES SAVED ma than temporary rehex. )t the Starâ€"Transcript My gave permission to lent. of his case in the xildhood. B 10 goodâ€"they by Dr. “'i‘Ji Lets in \\' n 1i :zrettmNG AS ms OWN GUEST CL'RIOL'S ROYAL ETIQFETTE “'IIEN HIS MAJESTY VISITS. Evcrnhing guest. '1‘] of things the rules visits of H subjects, 1 cm not me As a general rule, King Edwardl spends the greater part. of his time in his own apartments, and rarely appears among the company earlier than lunchâ€" eon, and very often not before dinner, which is served between eight and nine. But. when his Majesty elects to lunch in his private apartments he frequently in- vites his host- or one of the most. distin- guisth of the other guests to join him. These rules do not. hold good, however. when he is visiting for shooting. tor at. those times the King likes to be out. ihnse times the King likes to be out about. ten in the morning, after break- fasting in private; and luncheon is taken â€"prnhahly at some lodge or otherâ€"with the other “guns.” It is customary for His Majesty to he attended at dinner by his own servants. who sometimes precede him by a short1 time on his visit. They serve him in his‘ private apartments. and are sometimes? assisted there by one or two of the house servants when His Majesty has invitedâ€" 21 very rare thing for him to doâ€"more persons to lunch with him than his men can properly attend. At dinner with the whole company, His Majesty's servants station themselves where they can serve him. and they hike everything from the other servants and hand back without moving from His Majesty's elbow. This custom of the King taking his own servants to wait. on him has been said to have originated years ago. when 11 servant of a house at which William W. was visiting became so embarrassed bv the honor of waiting on his King by the that he over His Majesty's shoulder. Probably, however. the custom is of much older origin, but. it is quite conceivable that. it, docs preclude awkward little accidents of the kind mentioned. Another fact which points to the King being his own host in his host‘s house is that. he takes his hostess in to dinner just. as a host takes in the principal lady guest, while his host follows immediately behind with the Queen. if she happens to he accompanying His Majesty. Imme- diately after dinner the mistress of the house becomes, ipso facto, a tady~in- waiting, and leaves the room in atten- dance on their Majesties before any of the other guests withdraw. Moreover, the King‘s servants withdraw before the house-servants. and they are not expect- ed to carry so much as a wineglass from the dining-room. Another pecuâ€" liar point, of dinner etiquette is that only the King and Queen are supplied with linger‘gtassos at dessert. As is welt known. King Edward is very partial to the game of bridge. and consequently there is occasional card- playing when he is the guest at a house. Money is always played for‘ though the stakes are kept comparativety tow; and it is etiquette for the actual host to make provision for a. sufficient. supply oi brand-new coins from the Mint and per- fectly fresh notes from the Bank for which his guests may exchange their ‘own cash and notes in order that the Royal gutsts may not have to HANDLE ORDINARY MONEY, the mug unu fingerglassus e As is we!) very partial to which has {or a long regarded King )1 1hing ls Arranged and Timed According to "is Ascerlaincd Wish. UPSET A TUR AS IN HIS OWN HOMES. yen 31K zsty‘s shoulder. Probably, custom is of much older is quite conceivable that it 3 awkward little accidents 10 n in circulation, pi e. As it is not, 0f ‘ KEEN OF SAUCE 31‘4 King in mailer of fuel. His Majesty, while in- sisting on strict. adherence to etiquette and forbidding the least undue familiar- iiy, likes his fellow-guests to be perfect- ly at their case towards himself. and he will often, where he detects a little ex- cusable nervousness, go out of his way to make the unduly dimdent guest, feel that King Edward, whether hust‘s host or guest‘s guest. is not an awesome monarch but. a very charming gentle- manâ€"London TiLBils. Luxuries ol the British Capital in Anâ€" cient Days. Not. a. few interesting things come out when we study the history of mediaevall London. One of them is the social staâ€" tus of the trader. The lastnonuble con- tempt. for his business is of comparative- ly recent growth, not. much more than a century old. No precise date can be given; but in the earlier part 0! that eighteenth century the feeling on the matter was not what. it. became in the nineteenth, says the London Spectator. For hundreds of years before then the connection between the country and the city, the country gentlefolk and the1 city trader. had been most. intimate. No more striking evidence of this can be given than the analysis 0! the origin or the 203 Lord Mayors from Henry Fitz- Aylwin down to the year 1633, a period of 210 years. Of these 156 were country born. When we consider what the mod‘meval village was, how limited was the horizon of all but the lord ot the manor or a. knight here and there, it is not difficult to understand why many lads of good birth sought. the opportuni- IL» fiimfi Emm the gardens lies adored by apprenticeship in lhe| city. Camden is quoted to show that the nobility thought with shame of the mer- chant‘s career. These same country lads supplied the city, as indeed they do now. with the necessary Iran blood and .cncrgy. l Another important, point. is the fact.‘ that London was always great. as a distributing not as a manulacturing centre. And this fact no legislation. no system of dulies could alter. Fraterniâ€" ties of foreign merchants established themselves in their fortified houses and kept their trade jealously to themselves. The (Zrown, so long as it got its tolls and duties, was content. Now and then, ‘indeed it endeavored to restrict. their in- creasing trade, but. its ordinances were always evaded. For London wanted what they alone could supply. It. could supply itself well enough \vilh necesâ€" lSal'il5. as Sir Walter Besanl says. lbut neither London nor England has lever been content. with necessaries. Th0 mediaeval city of 500 years ago} was as full of luxuries as is the city of to-duyâ€"the best shopping place in northern Europe in the days of Edward Ill. as it is in the days of Edward VII. Entire fleets laden with nothing but, wine came to London. Once or twice there were periods when a man could “get. dead drunk for twoponce," as the fascinating invitation of a later time put. it; but, the drink had by that time been changed from wine to gin. Mediueval London had. indeed. the best of every- thing, paying for it all in wool. So Cap- gravo has it: “Our enemies laugh at us; they say: "fake the ship off your gold noble and impress a sheep instead!" (This was the noble of Edward 111.) No.- poleon repeated the taunt, but the laugh was not in the end with the foreigner. And how. it may he asked, did these good things go backward and forward? Not always securely. We could not al- ways command the Channel, though we still claimed the sovereignty ot the seas. Lead paokots onw. The Purest and Cleanest Green Tea on Earth. Deiicious and Economical in use MEDIAEVAL LONDON. Nursing baby? ' It's a heavy strain on mother. ‘W Her systan is called upon to supply? nourishment for two. ' Sam; fem of nourishment that: will be easiiy taken up by mother’s system is neefled. Scoif’x Emahz’ovz consains the intent in easily greatest CEVLON GREEN 113A. 400,- 500 and 600 per lb. bie In this respect things reached their worst, we are told, in the fourteenth cenhxry. Foreign merchants settled in London and traded. They came from Venice, Rouen. Genoa. Florence. Lom- bardy. Antwerp and Dantzig.< And so the period was a halcyon time for pirates, for lords o! manors who had torcshores. for fishermen and tor wreckcrs. BILEANS RESTORE A I'ROMINER CANADIAN ARTIST. One of llw most imprewive cures :‘l Indigestion and allied ailments ever reported has just. been effected by BH- eans. The subject, is Mr. Arthur R. Hand, the prominent artist teacher of painting on china. leather, ginss, 010.. residing at. 2 Woodgrecn Place, Toron- As a teacher of painting, Mr. Hand has mad: for himsell a wide reputa- tion, but his work was interfered with considerably by acute attacks of diges- tive disorder. He says: “I suffered agonies for months pre-- vious to taking Biloans. resorted to all' kinds of remedies, but found only lem porury relief. The indigestion came n quiie suddenly. soon idler eating. nd caused me terrible pain. There was in constant feeling of uncomfortable'fuu- new in the stomach. pains in [he chesl and under the shoulder blades and rift- ing and belching of gas. i had constipation so badly that no medicines seemed to have any effect, on tho bnwels. I meted a greal deal, but the slightest food brought the same disv imam Afti'l‘ taking a few Bileans 1 ex- perienCul ease and comfort alter meals. so i purchased a. supply of this Vega table remedy and left all other remedies alone. Bileuns cured me. Now my food digesLs very nicely and my bowels act quite naturally. “in a few months. through the use of Bilégn;,-}ޤ increaged from 12! to 165 pounds. This increase. too, is not useless fat, but. sound, healthy flesh." Not only [or indigestion. but for con- stipation, piles, general debilily. anae- mia, female nilmenis, rheumatism. blood lmpufiu-x liver and kidney complain, headache. dizziness, wind, eta, Blleans are widely recommended. They are pure-ly herbal and do not. merely n: llcvo these ailmentsâ€"they cure lhem permanently. All druggisls sell Bilefins at 508. a box. or post (we from the Bil- czm C0,, Toronto. on receipt 0! price. 6 boxes for $2.50. Remarkable Case in \Vhich Amazi Recovery Was Secured. I‘ What is claimed to be a cure of can- cer by View leaves is geporled from Liverpool, England. "7 __- llâ€"n r‘nl 141' u yvv., “Hanan” About eighteen months ago Mrs. C0t< tam. an elderly lady living in Edin- burgh Road. Liverpool, underwant an operation for a growth on the right breast. The growth again made its ap- pearance, and several doctan declarcdx’ it to be cancer. They pronounced the case incurable. Six months ago she started treatment under 9. Liverpool medical botanist. who applied violet. leaves internally and externally. There have lately been signs that the growth was separating from the healthy tisue. and a week ago it fell out, leaving a. large cavity. There was no hemorrhage, and tht patient. is steadily improving. The amount of B in Hm hands of about. £30.000.000. VIOLET LEAVES CURE CANCER. of nourish At an mars. mm: ( HE England notes ublic average: