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Euro manifested in millions of Teapots flail} Delicious Choca.â€"One pint milk, one; pint water, two tablespoonfuls of grated chocolate, two tablespoon- fuls cocoa, a pinch of salt; dissolve chocolate and cocoa with hot water and stir into hot milk and water; let cook slowly five or ten minutes and add oneâ€"third the quantity of hot coffee; sweeten and cover with gwlgiipped 7 cream. ‘ Fish Garnish.â€"â€"When fish is serv- ed and one {wishes that course to look nice, place lettuce leaves seaâ€" soned with salt and pepper, on in- dividual dishes; place fish in cen- tre of dish and garnish with a. ring of fresh buttered popcorn. Ham Omeletâ€"Use two eggs well beaten, one-half cup of milk, one cup of ham cut in small pieces. Stir this mixture together, place in ome- let pan, and cook until it becomes the thickness of, poached eggs. Serve on toast. Egg in Nestâ€"Cut a slice from stem end of each tomato and after scooping out the centre slightly bake in the usual way. Remove from the oven and before quite done mound a whipped white of egg over each one, and drop the 01k, of which the skin has not i can broken, in the centre of each mound; replace in oven until all the little pieces are slightly brownâ€" er; serve at once, generally with toast and parsley. In place of the tomatoes green or red peppers may :be used. Smooth Mushâ€"When thickened take crank egg beater and beat it yell. You will have no lumps. Have Toast Bread Ready.â€"If you have left from a meal a half or a quarter loaf of bread that is too dry to be eaten at the next meal, it is a good idea, at once to cut it into thin slices for toasting. These slices can be kept for a day or two and not lose their value. but if allowed to remain in the .whole piece becomes too hard to slice nicely. The thin slices, when quite dry, are also easily crumbled with a rolling pin. Breakfast Popcorn.â€"â€"Pop several peppers full of corn. Then grind the popped corn through the coffee- mill, quite fine; serve with powder- ed_ sugar and cream. Creamed Tomatoes.~â€"One can of tomatoes; put on stove to heat; put in pepper, salt, and sugar to suit the taste; beat one tablespoon flour and a, little butter and cream; let tomatoes come to boiling point, Elem in cream and butter.and stir. t it cook for two minutes. Serve with any l;in of meat. To Soften Cake? Frostingâ€"If the icing should harden before put- ting it on the cake add a teaspoonâ€" ful of cream and stir quickly for a. few seconds. This will soften the icing long enough to enable it to be put on the cake smoothly. Tomato Sauceâ€"Take two cupfuls of canned tomatoes or four ripe ones, press through a strainer to remove the seeds. Put the liquid in a, saucepan and let it; boil. Add a teaspoonful of butter, a pinch of pepper and salt, and a teaspoml pf flour to thicken. Let this boil for ten minutes. Then-remove from fire and add a tablespoon of cream. Orange Pudding.â€"Cut the crust from a. small stale loaf of baker’s bread, crumble, and pour over one quart butter and Micro tablespoon- fuls of sugar; "When hold add the grated rind of one and the juiCe of two large, sweet oranges and three eggs beaten light. Bake in moderate oven one hour. ' Serve with hard sauce: One cup white sugar, one half cup butter beaten creamy and light and flavored with drange juice. Press in oneâ€"half of orange shell set on ice. iiEE Sample Hallcd on THE 'BLKGK. MIXEDâ€"orGEEâ€"ENâ€"_â€"â€"Sealggl pram-as my Notes of Particular Interest to Women Folks TESTED RECIPES. T he Home DESSERTS. ETIquh-y Ginger Sponge.â€"Use three eggs, one cup brown sugar, one cup New Orleans molasses, one cup melted cups flour, one tablespoonful a E 01in- butter or lard, three and a half ger, one tablespoonful of cloves, one tablespoonful of soda. Last of all one cup boiling water. This sponge can be kept. for weeks in cool place and a portion baked fresh for any meal. Fried Cakes.â€"Break two eggs in a bowl and beat thoroughly; add one and oneâ€"half cups of sugar and beat again. Now add one our) of sour milk, two teaspoons of but- ter, one teaspoon of soda, spices if desired; flour enough to make soft dough. Roll out and out in rings. Have lard hot in large kettle. Drop in one cake and if just right it will turn itself over. Then drop in others until kettle is nearly full. By the time the last ones are in the first ones are nearly ready to come out. Roll in powdered sugar afterward and fill the holes with the little ones that were cut from the center. Breakfast Cakesâ€"Take one cup of butter, one cup of sugar, beat in two eggs, one at a time, then add oneâ€"half cup molasses, two teaspoons cinnamon, one tea- spoon cloves, one» cup strong cold coffee, one teaspoon soda, mixed in one-half of the coffee and added after part of the flour is stirred in, one cup raisins rolled in flour, one cup hickory nuts, flour three and oneâ€"helf cups. Breakfast Orangesâ€"Peel an orange, separate the sections, lay flat in form of spokes on a. wheel in a, saucer; sprinkle powdered su- gar over them, and place a. red candy or drop of jelly in the mid- dle and on each section. Stick in a toothpick or two and serve. Buttermilk Cookiesâ€"Two cups light brown sugar, one cup but- ter, one cup buttermilk, two eggs, one cup chopped raisins, oneâ€"third teaspoonful soda, one teaspoonful baking powder, flour to mix, soft. The cookies should be light and soft,’ and will keep for weeks. Thé secret is in‘ using the soft sugar. Apple Puddingâ€"Add to one and a. half cupfuls of strained stewed apples’ the juice of an orange; the grated rind and juice of half a” le- mon, three tablespoonfuls of sher- ry, threeâ€"quarters of a cupful of sugar, and two tablespoonfuls of gelatin-soaked in cold water and then dissolved in hot water. Stir this mixture until it thickens a little, then fold in the whites of, three eggs whipped to a stiff froth or a half pint of whipped cream. Turn into a mold, and when cold serve with whipped cream. Orange Cups.â€"Cut top of orange off about half inch from. top, re- move the orange juice with tea- spoon, leaving as you wish, slice bananas into the orange juice, and sweeten; fill the orange shells with the mixture, and place on lettuce leaf on small plate. This makes a. dainty, attractive dessert. 1 Keep Fruit Cake Fresh. â€" Wrap fruit cake in towel and put into flour bin; cover with flour and it will keep moist and fresh for weeks. A‘pie can be baked While the stove is being used to get the din- ner. Start the fire briskly only after the pie has been made. Then, as soon as the’ lids are hissing hot, take off one of them, put it on the upper rack of the oven, and put the pie on it. An extra, lid, or one from the back of the stove, will be necessary to fill the place of 'the one removed from the front. With the additional heat under it, the pie should bake quickly, with 9, crisp, flaky crust. When the pie is SHORT CUTS IN BAKING. Address I “LBALAHIL” Â¥6ionto CAKES. “My brother Claude tells me,” said Luneinda, “that this story has been told to his personal knowledge 7,000 times and he thinks, he: says, that if you should search the back files of the papers you would find it had been printed at least 17,000 times, but I don’t care about that, I never heard it, and it happened to me, it actually happened to me, and it was as new to meras if it had never happened to anybody. And I don’t want to keep you waiting too long. for this story and I have a great respect for everything that Claude says, but I know another man, an uncle of mine, a very in- telligant man, and he says that any really good story is worth telling ovm again every two years and that no good story ought to be suffered to be lost, and maybe you never heard this one, that Claude says has been told so often. “I dropped my watch last night and it went down with agrand crash and rolled around on the floor and when I picked it up it wasn’t going, and I knew of c‘oursa that I had wrecked it. I- thought Icould hear it“ rattle when I shook it; and this morning I’took it down to the jewéller’g to haveuit repai‘redx “ ‘What would you like to have done to it ‘2’ , “And of course I said that I had dropped it last night and it hadn’t run since, and I wanted it put in order so that it would run; and then the’jewell‘er handed it over to me and said that it appeared to be running all right and I put it up to my ear and, sure enough, so it was! It was ticking awar' beauti- fully; and then says the jewel'lqr, smiling a little now: i ' “And the jevweller tc'wk it and looked it over carefully, and then he tried the' wind and looked at it again and then he looked up and said to me: “T‘Ahd 507 I had! That was all that was the matterwith it, I had forgptjagn tp Wind i3)! mflo‘fi‘élréhde says he thinks that story has been told 17,000 times at least; but I never heard it before, did you '2 As a kitchen disinfectant salt is invaluable. A lump of it should be kept in the kitchenrsink, where it will'dissolve slowly and keep the drain pipe pure and wholesome. .Flush it freely‘with a strong smu- tio’n of boiling hot salt water. For removing egg stains from silver, salt applied with a soft cloth will act like magic. A pinch of salt adâ€" ded to ground coffee just before cooking will accentuate the natur- al flavor of the berry and give body to the drink. Greens used for sa- lads should be thoroughly rinsed in salt water to dislodge possible insects. Sprinkle salt on a dingy carpet before sweeping and the transformation wrought will conâ€" vince the most skeptical of the value of salt as a cleanser along this line. One That Claude Says "Is"Ancient, But Which Is New to Her. done, set iéqoi cool on something that will let’t’he‘ air circulate freely underneath itâ€"‘the' perforated past of a potato-ricer has been used sudâ€" cessfully for the purpose. A p1e cooled in this way does not have {1 soggy under crust, as pies set km a cold surface, and thus made to steam, ar,e likely to have. Never out a. pie until you are ready to serve it. The juice runs (ut, end the pie‘is Mspoiled. m“ ‘Iuguess you must have for ot- - n g ten to wmd 1t.’ If a, man is what his neighbors think he is,‘he ought to be ashamed of himself. , ‘ - Many a. young man who starts out to become a. self-made man makes a. mistake in .the selection of a pattern. Use Soap when Sewing.â€"Save small bits of white soap, let them dry, and you will find them-'3; good substitute for ta'ilor’s chalk; If you are‘ Short aL‘bre‘ad tin take an old tomato can and cut one end off evenly. This will bake a nice round loaf of bread. A cake also can be baked in it. Preserfie Steel Pens.â€"â€"S‘oeel pens are destroyed by corrosion from acid. in the ink, Put in the ink some nails or old steel pens, and the acid will exhaust itself on them, and the pens in‘ use Will not coi- rode. Use faded lawn waists and dres- ses. Boil the pieces white, press them smooth,' use them to make corset covers, waists, aprons, or children’s clothes, and with the ex- pense of a few cents for law there will be garments like: new and which will wear as well. F‘There! I thought so.” LU CINDA’S EXPERIENCES. SALT AS A CLEANSER. ECONOMIES. Capital stock Bonds . .. .. . able Bank Advances Propertyz~ _ Real Estate, Buildings, Mach- inery, etc. ....3 Patgpts, Trademarks and Good‘ ceivable .....-...$724,046 Inventory Stock-in-Trade .. 951,856 Inventory~ Supplies .. .. .. 81,435 Cash on Hand /a.ud in Bank 53,782: Interest accrued Accounts and Bills Pay- Surplus. .. . In this case current assets amount to $1,811,119 and current liabilities to $1,047,- 136. leaving a balance-net quick assets-â€" to the amount of $763,983. New in the United States where, owing to the de- fects of the banking system; it is danger- ous to owe the banks much, it is amule that -to put a. company in good shape its current assets should amount to at least dbuble its current liabilities. In Canada For an industrial bond to be safe net quick assets, however; should do more than merely exist. They must be exam- ined with reference to their relation to several other items to which they should bear a definite proportion. The following is a balance sheet of an industrial company whose bonds are considered a. sound .investment and is chosen as an illustration chiefly because of the simplicity of its arrangement. It has added interest by being the state- ment of an operating company and not merely a form got up for purpose of il- lustration. If the inexperienced reader will follow the explanations carefully the next balance sheet he examines in connec- tion with a bond offering will floubtless have added. interest. will .. .. Investments Aoooun ts (By “Investor.”) The importance of current assets hav- ing a. substantial margin in excess of current liabilities is, of course, appar- ent when considering the accounts of an industrial company with a View to in- vesting in its bonds. We read last week that. this excess is called “net quick as- sets," and saw that it had an important bearing on the value of the bonds of ény company whose land holdings ‘had a less value than the amount of bonds outstanding. ' The articles contributed by "Inventor" are for the sole purpose of guiding pros- pective investors. and, if possible of sav- ing them from iosing money throth vlacing it in “wiid-cat" unternrises. The impartial and reliable character of the Information may be relied upon. The writer of these articles and the publisher of this paper have no interests to serve in connection with this matter other than those of the reader. MAKING SAFE INVESTMENTS 0N RELATIVE AMOUNT OF NET QUICK ASSETS DEPENDS SAFETY OF MOST INDUSTRIAL BONDS. In 'Canada where BankingSyslem ls Superior Current Assets Need Not Ex- ceed Current Liabilities by so Great Proportion as In Statesâ€"Bond Issue to he Safe Should Not Exceed Amount of Not Quick Assets Unless Rem Estate ls Considerable. q There are, broadly speaking, two classes of investments: speculative invest- ments, which may or may not pay interest and may appreciate or depreciate in value. (1 And there are Bondsâ€"Bonds are mortgages split up into denominations of $I00 or upwards. We continually have Bonds,» the security of which is beyond question, which pay as high as 6 per cent. interest. They are the standard form of investment. They are purchased by Banks, Insurance Companies and chart- ered institutions, because the Government recognizes that they ofier the maximum of safety with a profitable rate of interest. \ Send us your name and address and we will send you literature from time to time giving particulars of new and 01d issues. BANK OF MONTREAL BUIIJJING R. M. WHITE Manager ROYAL zsgpfaawlafi I) luv n].- lnnu-I'nl: AI nlnl nlun _ _ VONGF. «3AND f .. .. .. .s1,sno,ooo . 1,051,200 CURRENT LIABILITIES. "CURRENT ASSETS. and Bills lie-“A THE BEST SECURITY FOR YOUR MONEY IS LIABILITIES. ASSETS. ...$ 31.536 Pay- 109,670 . 905,950 $724,046 SECURITIES $5,999,828 $5,999,828 $1,994,803 $1,311,119 1.047.136 401,492 182,485 11,421 In 1901, when the potato crop of the country reached the enormous total of 53,682,010 short tons, ef- forts were made to discover prac- tial and economical methods of pre- serving the potatoes so that the surplus could be stored and utiliz- ed in supplying future demands. Prizes were offered and a number of processes were submitted, in the more important of which the potatoes are dried by steam form- ing what are called kartoffelflocken. or potato flakes, which can be used for feeding stock, for distilling al- cohol, for making starch and for other purposes for which potatoes are used, or they can be ground and bolted for human consumption. The great bulk of the .so-called potato flour that is sold at retail in the groceries of Germany for cookâ€" ixng purposes is simply finely ground and sifted potato starch. There is. however, a flour obtained by grindâ€" ing and the bolting dried potatoes that is a comparatively new pro- duct. Tube-rs Can Be Stored When PléntL- ful to Be Used When Scarce the banker of such a company would be deepiy‘ eoncernecl in its welfare. He would be anxious for the company 'to do well and therefore there would be a very remote possibility of the company hav- ing to pay of]? its advances when they matured, if that were at an inconvenient time. There is, as a result. no danger of inability to renew maturing notes such as occurred in the United States in 1907, course; the greater the proportion is the and which caused most of the Industrial failures of that year there. So in Gan-A ada, unless bank advancesform an in; considerable part of the total liabili- ties, the proportion between current as- sets and current liabilities need not be so great as two to one. although. 01 better. Where bank loans are secured by such stable commodities as grain, iron, steel. etc, and form a substantial part of the current liabilities, the pro- portion of current loans to current lia- bilities may fall to one and a half to one without misgiving, In the above instance the proportion is one and three-quarters to one. outstanding, leaving a margin of We! 10 per cent. Some‘oompanies do better than this, however. A rec,th issue oi bonds. in addition to real estate of con- siderably‘greater value than the bond issue had net quick assets over ten per cent in excess of the amount. of bonds. The proportion .between net quick as- sets and bonded debt is a most import- ant consideration. Where a, company has no real estate the bonded debt of a com- pany should never exceed the net quick assets. Where there is real estate of value the bonded debt should not exceed two-thirds the value of the real estate plus the net quick assets, and here again the greater the excess of these two over bonded debt the betteri In the case 01 the balance sheet given above, real es- tate, buildings, machinery, etc., amount to $1,994,803, of whichâ€"owing to the na- ture of this particular business â€" the greater proportion is of value in case of forced liquidation. Ordinarily, how- ever, probany under 25 per cent. of the real estate. buildings and machinery ac- count represents the value of the land. Taking arbetrarily only 20 per cent. in this case, we have not quick assets 0! $763,983 plus value of land $398,960. or $1,162,943 behind the $1,051,200 of bonds MONTREAL-0UEBEC-HALIFAX-OTTAWA LON DON (ENG) BONDS YONGE 3%le QUEEN STREETS TORONTO POTATO FLO UR. LIMITED