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Sour Cream Pie.â€"-â€"One cup of thick lsour cream, one-half cup sugar, one lcup chopped raisins, two eggs, one 'and one-half tablespoons flour, two tablespoons powdered sugar, one ,easpoon cinnamon, one teaspoon inloves, few grains nutmeg, few | . . rains salt and pastry. Mix raisins, Eugar, flour, salt and spices together, hdd sour cream, mixed‘with egg yolk, Flightly beaten. Line pie pan with .pastry, pour in mixture and bake about twenty-five minutes in moder- ate oven. Make meringue of egg Whites and powdered sugar, heap on ‘ple and cook for ten minutes in slow )ven. “ Pea Timbales.â€"â€"One cupful pea ulp (from fresh canned or dried Eeas), two eggs, two tablespoonfuls 'thick cream, one tablespoonful butter, twoâ€"thirds teaspoonful salt, oneâ€" leighth teaspoonful black pepper, a few grains of cayenne, and add onion ijuice. Beat the eggs, mix with pea Lpulp, add butter, melted, and other Boiled Tongue.â€"Wash and clean {tongue and cover with boiling water. Add one-fourth cup each of chopped carrot, turnip and onion, four cloves, ‘two pepperâ€"corms, bouquet of sweet ‘herbs and salt to taste. Simmer until ltongue is tender. Cool in kettle, re- move skin, place in dripping pan, trash with melted butter, cover with 1 uttered crumbs and bake twenty minutes, basting often with chicken stock or hot water. Sauce Piquante.â€"Three tablespoon ’butter, four tablespoons flour, one ‘and one-half cups stock, one-half tea- ,spoon salt, one-fourth teaspoon pep- per, two tablespoons vinegar, one ,‘tablespoon capers and one tablespoon each chopped chives, olives, pepper 'end pickle. Cook five last named in lvinegar five minutes and add to brown :sauce made of butter flour and stock. lSimmer twenty minutes and serve. ‘ Stuffed Sweet Peppersâ€"Remove! seeds from six sweet peppers and cook peppers in boiling water until 'tender. Make forcemeat of one cup! tomato pulp from which juice has been drained; one-half cup bread1 crumbs, one teaspoon minced onion, a? few of the pepper seeds, all well mix-: ‘ed together and thoroughly seasoned; with salt and pepper. Stuff peppersl and lay in baking dish. Pour one; tablespoon cream over each pepper,! ay generous slice butter on each and' ake in moderate oven twenty minâ€" ,utes. Peach Pettyâ€"Skin, stone and slice ripe peaches. Pick stale bread into tiny shreds, then pack alternate lay- ers of bread and peaches in pudding 'dish, sprinkling sugar over fruit and dotting bread crumbs sparingly with Butter. Bottom layer should be peaches, top layer bread. Over top Zpour a little melted butter and sprinkle with sugar. Bake until fruit is tender and top nicely browned. Dainty Dishes. Corn Oysters.â€"Score down centre of each row of grains on cob and press out pulp with dull knife. To pulp of dozen ears add level teaspoon salt, one saltspoon pepper and three wellâ€"beaten eggs. Drop in tablespoon- :fuls on hot greased griddle, in joyster shape. Brown on one side, [then on other, and serve immediately pn hot dish. Tomato sauce goes well with corn oysters. YHE KAISERâ€"“AH, IF I COULD ONLY QUIT NOW!" W% / £725 fizzsemfés Bower , -â€"l-‘rom The New York Evening Sun. , w“... __.- -._ numb” 0...,” “N- z The next time you haVe a hole in a has given good service in times past, - stocking that you dread to tackle but on all up-tosdate farms it is being ,baste a square of net over the hole. replaced by the gambrcl or self-sup- EThen darn~in the usual way. Draw porting roof. the threads back and forth through This kind of roof has many advan- :the meshes of the net, skipping every ‘ tages over the old style of roof. It {other one, so that in darning in the not only gives more room in the loft, opposite direction there is a mesh but it does away with the necessity of to darn through. having heavy supporting posts 'and i Stickiness of the needle is a draw- cross beams that are apt to interfere {back from which many embroiderers with the moving away of the hay. It suffer. If the hands become moist I is strong and easy to construct they should be dusted with a talcuml Some dairymen, such, for instance. If you put a tablespoonful of powâ€" dered chalk in a cup and mix it to a cream with turpentine, then add a tea- spoonful of liquid ammonia, and put it in a tin, it makes an excellent brass polish; it will also make the lids of your saucepans shine like silver. The watermelon when ripe is conâ€" sidered excellent for liver, kidney or bladder affections. Among the peasâ€" ants of Russia and Turkey, fresh wa- termelon juice is held in high esteem for intestinal catarrh or dropsical af- fections. The best way to warm a joint of meat is to wrap it in thickly greased paper and keep it covered while in the oven. By having it covered thus the steam will prevent the meat from becoming hard and dry, and the joint will get hot through in less time. ' To keep color of catsup put whole cloves and allspice into a new soap shaker; use as a spoon in stirring the catsup. In this way the flavor of the spices is grained without sacrific- ing the color of the catsup. If 30 per cent. more vegetables (varied in kind and well cooked) and 30 per cent. less meat are served up hardly anyone will notice the differ~ enceâ€"except the housekeeper when she makes up her accounts. Drying dishes with towels is not the best or most cleanly method. A well-seamed and drained plate is much cleaner than one that has been dried with the average towel. If you find yourself Without shoe polish in the morning a little lemon juice applied will produce a brilliant polish. Nuts are a cheap food, and may form the staple of an uncooked meal. Ifiground they are easy of digestion. Paint bedsprings with aluminum paint and you will have no trouble with rust on your sheets. The best dressing for most vege- tables is simple butter. White sauces are apt to ruin the flavor. Buttermilk is a cheap and valuable food. If served with potatoes it is a cheap and wholesome dish. When iodine is spilled on sheets or clothing, simply soak the article 24 hours in cold water. To clean kid gloves use a soft piece of indiarubber. A pretty table with everything fresh upon it helps to give food a relish in oppressively hot weather. ingredients, and turn into buttered molds. Bake in pan of hot water un- til firm, and serve with one cupful white sauce, to which has been added oneâ€"third cupful cooked and drained peas. A teaspoonful of finely chopâ€" ped mint leaves may be added for seaâ€" soning if liked. Cubes or figures cut from tender cooked carrot in the sauce give a good color effect. Household Hints. Some dairymen, such, for instance, as those who live near cities and feed their cattle chiefly baled hay, do not require much storage room, and the gable style of roof may do well enough, but even in cases of this sort it is often desirable to-store hay and grain a considerable length of time. Everything considered, the self-sup- porting roof is the more desirable, and when a new roof is being put on it is the one to useâ€"The Canadian Coun« tryman. Russian Maidens Wear 8 Hood Like a Bishop’s Mitre. In Russia the maiden who is free may dress her locks as she wishes, but not so the wife. She must hide her hair. As a recompense for the sacrifice she dons a hood which may well be called weird. In shape it is not unlike a bishop‘s mitre, and it is adorned as the fancy or the purse of the wearer dictates. Gold, silver, and even precious stones have been used in decorating the kokoschink, as it is called. In certain parts of Spain a hood similar to the Russian style is worn. The question, then, is wh‘ * is the style of roof that will give most loft room? The old triangle gable roof has given good service in times past, but on all up-to~date farms it is being replaced by the gambre] or self-supâ€" Nowadays, when labor is so scarce, it is better to have the hay stored over the stable. Thus, a lot of carry- ing and forking is done away with. A large, roomy loft over the first story, then, is necessary. The roof should be constructed so that the maximum of loft space will be avail- able. The theory often advanced that a sanitary barnâ€"especially a dairy barn~should have an overhead loft, does not hold. It is refuted by the experience of the majority of our most successful producers of pure milk. The only thing is, that care should be taken that the hay is not thrown down when the cows are be- ing milked. The loft floor should be made dust-proof, and while not in actual use hay openings should be kept closed to prevent the sifting down of dust. As a rule, profitable stock raising and dairying depends on the growing of large amounts of hay and roughage on the farm. A large, roomy loft furnishes by far the cheapest hay storage. Ample loft room allows all hay to be placed di- rectly in the barn from the swath. p1! h01 the lat To build a satisfactory barn roof requires a considerable amount of thought and care. When an entirely new barn is being built it is not so hard as when a new roof has to be put on an old barn. The first thing that a barn roof should possess is ability to keep out the rain and wind. Many barn roofs, although built strongly and well, because of a loose board or shingle, or some little de- fect, have literally gone up in the air and caused the owner to go up in the air‘, too, the morning after a storm, when he finds the roof off his barn. Be sure, then, that the roofing mater- ial, whatever it may be, is put on firmly and well. Never put food away in the safe until it is quite cold, or it will prob- ably turn off. Never let anything cool with the lid on. Never leave a metal spoon in any food; even a silver spoon is affected by salt. Never let anything remain all night in a sauce- panâ€"and especially not in enamel ware; many deaths have been caused by the neglect of this rule since foods will often become poisoned by being allowed to stand in such cooking utenâ€" sils. The only really safe receptacle for food to remain in is one of china, glass, or crockery. powder after being washed, or a lit- tle borax can be used. An emery cushion should be in constant use. If the worker does not wish to take time to get up frequently to wash her hands a wet cloth can be kept beside the worktable. 3r CURIOUS HEADDRESSES. I‘S amor :ularly THE NEW BARN ROOF. t must thi this r the 'I ‘arlsian 1' Spain a hood style is worn. pular with the @edo peasantry, lI aci flounces.” i Armageddon, according to the Re- The children examined the two . velation of St. John, is the great bat< leaves with delighted interest. Then, l tle in which the last conflict between at Molly's bidding, Jack put his hand ' good and evil is to be fought. under the lid and drew out a third. “Did your watch stop when it dropâ€" “What’s this beauty’s name?” helped on the floor?” asked one man of asked. his friend. “Of course,” was the “That's Miss Gum Leaf. You came answer. “Did you thing it would go from the North, so you don’t know. ; through?” She drew out a bright leaf, so beau- tiful in color that Jack and Virginia gave a little cry of pleasure. “This is Miss Oak Leaf," Molly explained. “At this time of year she begins to dress in russet clothes, red and brown. See how the colors mix in her broad ruffles. Then here comes Miss Locust Leaf. She’s a tall, slim girl; she wore a yellow-green, but now she's all decked out in buff and lemon-colored flounces.” Jack and Virginia and Sue were all looking pleased and interested when she came back, a few minutes later. “Now,” said Molly, taking her seat and putting a hand under the lid of her basket, “here they are-â€"or as many as I could call together in such a short time. I will introduce them to you.” Molly took little Sue by the hand and began to walk on. “I’ll introduce you, then, of course," she said. She led them through a brown cornfield and across a dry, spicy meadow; then, where the meadow touched the edge of a big woods, she made'them all sit down. “You wait here, and I’ll ask the ladies to come." “I see,” said Molly. She stood quite still and her eyes took on a far-away look. “Oh, by the way," she asked briskly, a momerit later, “did you ever know the Leaf ladies?” The children answered with one voice that they did not. Their bored look vanished and their faces bright- ened. Molly was a girl who lived on the next farm. She was round-faced and jolly; if she ever were discontented, no one knew it. She came down the path swinging her basket and sing- ing. At sight of the mournful line of children, she stopped short and crink- led her face in a smile. “Mother’s gone,” explained Jack. “And we don’t know what to play or what to do with ourselves." Virginia, and little Sue, all felt un- happy and even a little cross. “No one to take us round, no one to show us things!" grumbled Jack. “I wish we hadn’t come!" “There’s Molly!” cried Virginia sud- denly. “Listen! She’s always sing- ing. I don't think she was ever dis- contented in her life.” The three children filing across the meadow looked rather forlorn. It was the first time that they had ever spent a week on grandfather’s farm, and the very day after their arrival their mother had been suddenly éalled away. When the buggy drove off with her, a cloud seemed to settle over everything; all three children, Jack, Le_af Ladies. ’ So up and down through Tree Town ‘went the four, gathering leaves until Itheir hands and their pockets were full. Birch and Poplar iadies they [found, Aspen, Chestnut, Beech, and ‘ many more. Molly led them to a bank where livâ€" ed the graceful Fern familyâ€"tall, slender folk dressed in lacy green. Fern ladies without number they gathered to carry home. As they trudged out of the woods, Virginia looked up suddenly and smiled. “A little while ago we were nearly ready to cry," she said. “0 child,” Wise Molly answered, “there’s always something to do if you look for it hard enough. It is generally close at hand, too.”â€" Youth's Companion. “We didn’t know what to do with ourselves,” Jack explained to Molly. “Oh, they’re going home with us!" Virginia cried. “And a dozen more besides. We will press them in a book." “I like them just as well as the Leaf ladies," said Sue, dimpling. “They're, going home with me, too.” “No, but they came from Tree Town all the same, and they're just as fine as the rest. These are Miss Pine Twig and Miss Cedar Twig. They wear green all the year round; in fact, their family name is Evergreen. Miss Cedar comes out sometimes in the prettiest jewels you ever sawâ€"tur- quoises, they look like.” “But they’re not Leaf ladies!” cried the others. Sue looked grieved; she was afraid that the game had endâ€" ed. Molly laughed as she pried open the chubby fingers. Virginia held up her leaf with a happy laugh, and Molly laughed with her. “That’s Mistress Maple," she said, “the loveliest of the whole lot. Look at her carefully. She changes her dress early. See her bright over- skirts, scarlet from hem to hem, with splashes of gold. And here’s a sister of hers in a gold frock splashed with scarlet. And still another sister,‘ all in clear yellow from top to toe." “It must have been spun out of puré gold.” Virginia sighed with delight. “Oh, I didn’t know that leaves could be so lovely and so interesting.” Little Sue’s eyes were rouna as she poked her fat fist into the basket. It came out clutching two sprays of green. She's quite a little lady, and later on her October clothes will be lovely,” Molly answered. “Now, Virginiaâ€"- your turn.”