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Bull's l“.y0.â€"4T]1is is a. variation firom the usual forms in which eggs appear at the breakfast taible. Take as many eggs as you need, Honey Cookirs. â€"â€" Mix together one cupful of honey. one cupful of granulated sugar, two eggs. Well ewt-en, two level teaspoontfuls of soda, and a. little Salt. Add flour enough to knead into a scft dough, and led; it stand overnight. In the morning mll out the dough, and out: it into fancy shapes. Bake in a slow oven. Pork with (‘hostnutswâ€"Melt but- ter in a pan and put in a roasting piece of pork with a little onion. Brown well, and add some lbouil- lon. Cook over a moderate fire, and when the meat is almost done add roasted chestnuts without their shells. Then finish the cooking, and serve the pork with chestnuts arglanged roupd it. Selected Recipes. Grape Wine. â€" Wash and Stem grapes and squeeze Through a. coarse cloth. Allow one quart soft water to each three quarts juice and three pounds brown sugar p) four quarts juice. Let stand 111 an open receptacle for six weeks, covering only with piece of clean cloth, then bottle. and graviés. because there are half a hundred different ways to vary the taste and the appearance. Each new dish a new delight. Keep a package of BENSON’S PREPARED CORN handy in the pantry. It is a prime necessity in the making of sauces ‘_J , 2 So economicalâ€"so tastyâ€"so easy to make and good to eat that you should serve it often. Your folks don’t grow tired of dishes made with BENSON’S PREPARED CORN The dessert for now = ==and always _ W,” ,77. V V-_-_ shed Must always afid everywhere be thrice daily fed beat the whites stiff and male lit tle nests by puflting the beaten whites into muflin rings or smalil cups; drop the yolk of an egg into the centre of each nest, and put the nests and the contents into the oven to brown. Garnish a platter with parsley, and serve the eggs on buttered toast. , Cottage Cheese Pitâ€"Take one pint of cottage cheese, seasoned with salt and pepper, the stiffly beaten yolks of two eggs. oneâ€"half cupful of granulated sugar, oneâ€" half cupf‘ul of sweet cream, and a. dash of nutmeg. Work 1111 the in- gredients together and fill one pie crust. When the pie is baked, cover it with the beaten whites of two eggs, sweetened with two table- spoonfu'ls of sugar. Let it stand in the oven a moment. It is good served either warm or cold. Cucumber Fingersâ€"«Cut White or green cucumbers into thin slices lengthwise, sprinkle salt over them and let remain in a cool place for three 'hours. Then wipe away all moisture and dry the slices care- fully in a cloth. Dip each slice in beaten egg, then in ground bread crumbs or cracker crumbs, and try them in a frying pan in butter unâ€" til they are golden brown on iboth sides. It is a. pleasant change to serve ,cucumberus thus with salmon instead of with the usual dressing of_pepper, s_a_lt and v_in-eg-ar. Orange Marmalade. :- Quarter slice and thin as possible one dozen oranges and four lemons. Do not peel. Remove seeds. Weigh, and to each pound add 't‘hree pints of cold water. Let stand over night or for twentyâ€"four hours. Let sim- mer until rind is very tend-fer, and set aside for another twenty full“ hours. Then take sugar and fruit, pound for pound. and cook until mixture holds up peel. It will thicken more.upon standing. So do not let get too thick. Stir 0câ€" casionally while cooking to prevent burning. Any amount of marma- lade may be made, using one lemon to every three or four oranges and three pints of water to a pound of freshly cut fruit. Seeds may be cooked separately and the water added afterward, if bitter marma- lade is wanted. ‘ To (‘ook E‘I‘y. o prevent f marma- )né lemon mges and bound of prése‘nt'in celery ‘brancheseV'ery tqgg'rh in ‘th’é outéir ‘bra‘nc’hes of a. s'tavlkémay ‘be shftenéti in this way. To make the dish to perfection me only the firm centres, or about four of the inner {item’s net 'broken' from ’the' rodb: ‘ Pgfie off thé ‘darkv e‘ned poi‘rtioil'jqif t‘h‘e root'and'but off the fop w’hc‘ré‘ Hie l'em'es’j'oin the outer stalks. This wiil ‘xave some leaves on -tJhe' innerh stems, but thesé are asdainty‘agipds-siblé when cooked. W331i,t’he:piepared‘_'pieces tirier running watérl._j‘A'bxthsh is sometimes used; tQE'CTqarjifthai‘ inner portion. 6r they are; allowed to lie in salted cql‘dw water for fifteen minâ€" utes to remove bugs) Three (1‘ four good rudd- $11161; :n‘o‘a‘rse curber stems ‘may be, tied boggther and qopked, in thez~3$ét£iieޣ Cclcfyfliri'fGrévy.’ TQPa'rboil the prepared, celery r for five: I; minutes; tin-sel'andr dr.a;in.~-' Put‘to Uéok very gently in‘ enough‘go’o-d meat stock to C‘QVQI‘, asmall slice of salt; pork ((191191; any salt), and two or tihféié 'o‘hio‘fig.” 'I‘H’e'éifibck should be almostioooked away _,-_and._‘be of a fine br‘own wslhade; z..a.a good, bad stoék w‘ill-"be‘withoutwoloring' when the celery is 'd'one.f - seasoning bouquem 'Q'E'a‘ ‘ Iitt‘lef' garnet "added helps to filaké"this'dis‘h’\‘}éry deli~ ciou‘rs' I-Themubbe'r‘ plant £5, figihaps the most: used “home,- planl‘oxand ibv justly (lg-serves its popularity as: instands '¢oh_fih’_e;fh'éh'1: 'ir‘ijirooms - ibe tté‘r‘ than. éhY=.¢th¢1”-- Théy do‘Tb'est in‘ sandyf loam with allude fleai-s‘oilg. and. ‘should have:_small pots in compariâ€" ‘son with -the~s¢ize of flhemlants. The 'o’h’ly‘ édre'which bheyxpeed {is "plenty "df sprinkling with‘ble'ar'i Waiter} ital keep the 'porés' 6f thé leaves: open. They dowrfl-Otv need a great amount of want‘eg‘ a: the !roots, as too much will ttfr‘ri“f e“lea?ves yellow. When this happens, ibis Weill tofitop waâ€" tering- for-.3, while.,flBe sure:1 how- ever;"to keep the leavesvclean. If not \x‘fitched “they will 'grow into awkward shapefs; flhis can easily be avbided by pi‘néhihgbh‘b the termin- als, lebtging them Agr'ow only‘to the size and form desired To prevent “the bleeding of the} stem, slip a‘ raw 'pétvatp “,hpllbWéd ‘ 0M to fit]. the w'o'u'ndand .z‘illbw Titan) igfimin on untilthe break heals" ' r ' WShosv'elr hop’ \vaégrLfibu'tédl'fg‘om a height of a few feet over a. sprained ankle. v~ - :~ ~ ' A ,simnle gdeggigrt is boiled rice and stéw'ed ‘lig’s or prunes served together» with cream. . . - One gallon of ice-creralmyif served on plates, will ‘s‘erVe 24; if in She}- bet, glaSs‘es” 30 at pang-W ' ‘ ' Oftqn discoldratx'on" _'o}1énamel- ware may be remoy’ed by..rubbin_g with a. cloth clipped in vinegar. Salt in the oven placed over the baking plates, will prevent the pas- try from scorching at the bottom. Eat much fish; It? is cheap, and m a I] 11 tth l‘II ma ut-horities assert it: is more bl ip summel: :phan; meat. many fresh megataibles and ’Dhey :are; plentiful and and ibris~'bes§'3t0 sit tihem )ucan. “1" " " Ilousvhold Hints. Rubber Plants. an he and azI canned' supply-for 311' dround larified dr nt substit' ne( them ant 1, dip it e 'Ofien w’mter an ex'c 3.9365? Ioride marrow 3.1 tné mm Pep mt Many farmers, when urged to try growing fall wheat, have excused themselves on. the plea. that it did not pay ; but it is likely that for the next year or two, till-01‘?) will be ready sale at good proces for every bushel of wheat grown in Canada. Every .falrmer‘sh-ould endeavor to increase his‘nprovduotion of grain next year by putting into use every acre capable of producing it. There are hundreds of ‘a‘crES in Central and Eastern Canada that would successfully gmw fall wheat. By ‘preparin'g‘j’tfhlei-lagnd immediately, a. great number of farmers could sow wt least a, few acres each this fall.- ‘No risk is being taken in so doing, a.5'th=e extina; cultivation for the fall Wheat Woiuldincre‘ase the yield of a. spring" so’wn amp in the event of the wheat being winterâ€"killed. The land would need only to be ddsked. ‘or cultivated to prepare it for spring grain; ‘ t ‘ Get the trimmings from the meat you buy. Remember thwt if fihe butdher. sells them again he makes more profit on the trimmings than on the meat.- "Hie gnainifpr'oduotion can also be in.crea.s'ed';,byploughing up the 01d unproductive meadows at once and sowing to grain in the spring, ' They shouldfbel' ploughed shallow NOW andjpaglgfi arid disked and kept iwqued .1111!th autumn, when they should gboéi thoroughly ploughed again, ready to be worked early next spring. The importance of ploughing. the land for next spvring’s crop-eerily. this summer and keeping it worked during the autumn can- not' be too strongly emphasized. Those who are now practising a. systematic notation might profitably increase the pain ol‘op area. next year, and to those who we follow- iu‘nig'the old .meadow plan of farm- ing, a batterropportunity was never offered to change .to a. systematic rotation by breaking up the old sod and putting in grain. It will pay to make ,use of every acre possible inriprod‘ucing grain, as it is sure to be Ineleded.~‘-â€"F.C.N. my life make given Wind INCREASING GRAIN PRODI'C ' TION. ' Ever read the .above letter‘ A new on. appears from time to time. They an genuine, true and tul: of human interest. steamed and served $31105. I “It was) my. own experience that first led me $0 advocate Grapeâ€"Nuts £006 amdi‘I also know, from having prescribed it to convale-sc-enot‘s and Dfibhgl' “feta-k'ipaitients, that the food is a. wonderful rebuilder and re- storer of nerve and bnain tissue, as well aslmu‘scle. It improves the digesiiibii, and sick patienrts gain very rapidly, just as I did in strength and weight. ~ “I was in such a. low state that I hadvr'tyo give up my work entirely, and Want to the mountains of this stagteglgilt: two months there did not improve me; in fact. I was not quite reg What 'an‘ 11.1). Learned. A prominent Georgia physician went; through a food experience which h;e<__m.akes public. Tl 1m Tr My M LINE VLflbegan and in .tw If, in pkg t‘u‘rnz 1e ; m I: when ‘d did I FOOD F‘H'TS ut M?! a( t} f Grapeâ€"N at tlm stam me. and must change. Graprubs I could walk s, and in five 1d with white 3-11 ll m nae 1'3 V811