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Pineapple Tapioca.â€"â€"Soak four tablespoons "pearl tapioca overnight- Cook in double boiler until clear, but not entirely dissolved. Add one pint can grated chopped pineapple and sugar to taste. Stir well, pour into molds and chill. Waldorf Saladâ€"Peel and cut one apple into dice and sprinkle with two tablespoons orange juice. Add one cup of finely cut celery, one cup brok- en walnut meats, one-half teaspoon salt and grated yellow rind of one orange. Mix thoroughly, moisten with one cup mayonnaise, place in nests of lettuce leaves and garnish with one cup mayonnaise, place in nests of lettuce leaves and garnish with candied or Maraschino cherries. Cabbage and Cheese Salad.â€"â€"Make French dressing of four tablespoons oil, two tablespoons vinegar, one-half teaspoon salt and one-fourth teaspoon pepper.’ Add one-half of canned pi- mento chopped fine, one tablespoon chili sauce, four tablespoons cream cheese and one-fourth cup finely minced cabbaxres. Serve on hearts of lettuce. 1 Pineapple With‘ Cheese. â€"â€" Drain Slices of canned pineapple and marin- ate in French dressing. Work 10-centl square of cream cheese with sufficient; butter to soften well, add dash. of; red pepper and teaspoon of Jamaica: rum (this may be omitted). Lay pineapple slice on lettuce leaf for in-l dividual service, squeeze softened. cheese over through confectioner's} bag or arrange it with spoon. Top‘ with maraschino or preserved cherry; for color effect, and serve. ' Custard Raspberry Pie.â€"-Line pieâ€" plate with plain paste and build up; fluted rim. Beat two eggs slightly,i add three tablespoons sugar, one- eighth teaspoon salt and one and oneâ€"eighth teaspoon salt and one and one»half cups milk. Strain mixturel into plate and put in quick oven to' set rim, then reduce heat and bake until firm. Milk and egg mixturesl must be cooked at low temperature. Cover top with raspberry jam and spread. Over this spread layer of whipped cream flavored with vanilla. Garnish with whipped cream forced through pastry tube. Macaroni Recipe.â€"â€"Cook one cup macaroni, broken into one-inchl pieces. in boiling salted water until mfl' (about twenty minutes), drain in strainer and wash off with cold Waâ€" tc‘r. Put in buttered baking dish. ll-uw: two cups milk heating dish in rlvnlile holler. Add gradually to threel :1!‘;'.l xn'f-h'Jif tablespoons peanut but-i 1:2: Ailzl one teaspoon salt. Pouri over macaroni. cover and bake in slowl slices of ca] ate in Franc square of or butter to sc red pepper IIHEEEEEEEE QEEE’IEEEEEEMEEEEEEEEEEEEE “CK "5 e browned Scallop.â€" 1 bones of Put layel 1 of Buttel sh. moiste: aainty Dishes. canonâ€"Pick meat careâ€" )ones of cold chicken am‘ ’ut layer of bread crumbs if Buttered casserole or ‘ moisten with milk, add ‘ken and chicken dressing as any), dot with butter with pepper and salt. Reâ€" lsli is almost full. Add a nter to gravy that was ~.e chicken and use this \vo eggs, two tablespoons blespoon melted butter, 3 1d enough cracker crumbs three mbs Remove cover, fourths cup butâ€" and bake until There is a remedy is unsolicit testimon, to make mixture thick enough to LU Allan-v "0..-, spread with knife; spread over top of dish, dot with butter, cover and bake three-fourths of 'an hour. About twenty minutes before serving un- cover and let brown. Canned salmon is a most concen- trated food equal to meat, and also containing considerable fat. It there- fore combines best with starchy food, either bread or potatoes, or milk. The most quickly prepared dish is, of course, simple creamed salmon, which can 'be laid on toast or served on open, stale rolls. But Where a little more time is available, it is bet- ter to prepare the salmon as a steam- ed loaf, or a baked dish. ‘ Such a loaf can be combined with The solution is frequently found in the emergency can of salmon, which should be upon every housewife’s shelves. Canned salmon is a good, wholesome food, and while many may utilize it to some extent, it is really capable of wider use. “What shall we haw often as serious a plea we have for dinner?" ago E'E' bread crumbs, eggs, seasoning, placed in a buttered mold and steamâ€" ed about half an hour, or baked a lit- tle less time. It can be surrounded with a garnish of plain boiled rice or mashed potato. Another Way to use salmon is to make it into a creamed puree soup. Have ready a thin white sauce; pick the salmon free from the bones and mash fine. Add this sal- mon pulp to the sauce, season well and serve. Children generally enjoy this salmon soup very much, and it is extremely wholesome. DD Sometimes a housekeeper is heard to say, “Oh, we have only a can of salmon,” thinking it does not contain much nourishment. But Government figures tell us that salmon contains the following food units: Protein, 21.8 per cent.; fat, 12.1 per cent.; compared with roundsteak, 19.8 per cent.; fat, 13.6 per cent. Here is a good recipe for making a salmon loaf, to be steamed in a quart mold: ’ One can flat salmon, picked froml bones; 2 eggs well beaten, 4 ouncesl fresh white bread, % teaspoonfulr each of salt, celery salt, onion juice,I one teaspoonful chopped parsley, 1’ cup of milk. Mix thoroughly an ‘ steam in buttered mold. I Deviled Salmon. â€" One-half can salmon, two eggs, one and oneâ€"half teaspoonfuls of mustard, two table- spoonfuls vinegar, one-half teaâ€" spoonful sugar, oneâ€"half teaspoonful salt, one-half teasp'oonful pepper, one and one-half teaspoonfuls butter. After emptying the fish from the can pull to pieces with fork. Boil one egg hard, mash fine, well butter, mix all ingredients together‘, adding but- ter last. Beat the other egg in, put in baking dish and bake for 30 min- utes. Meat should not be salted bei cooking. I Never leave stock to cool in saucepan. Nchr apply hot water to frost- bitten flesh. - 615 a (15 fixed 1' Useful Hints and General Informa- tion for the Busy Housewife With a Can of Salmon. yet Household Hints. should not be salted before EEEE we have for lunch?” is s a plea as “What shall KILLS PAIN Ammonia water is excellent for cleaning white paint. , Earthenware utensils are best adapted to oven cookery. Orange and celery salads are good used with meat or game. Stock should be boiled every day and put in a clean bowl. If boiling water is poured over apples the skin will come off easily. If the broom is worn unevenly, dip it in hot water, then trim even. When one is tired, a sponge bath in either hot or cold water is reâ€" freshing. A gaod cereal coffee is an excel- lent thing for the school children’s breakfast. Hang wet curtains on the wooden curtain poles as soon as washed, and they will dry gracefully. In washing greasy dishes wipe each dish out with newspaper first, and save your dish-water. In making boiled starch, leave a small piece of soap in it; the irons will slip along more easily. Do not rub soap on a stain in ton/goods. First wet the cloth partly wash it out in clear water. Drgi sponge cake toasted and spread with sliced oranges like a sandwich makes a good luncheon dish. ‘ Novelties on Spring Counters. Even the most skeptical among us must be thrilled and interested by the attractive novelties Fashion is now placing on her spring counters, and in her spring \shops. For inâ€" stance there are the quaint bonnets which are being displayed at the mo- ment in our millinery departments, as a logical sequence of the modish gathered and flaring skirts. Fluttering about one of these bon- nets, a fascinating creation of garnet bra Olll‘ sma was a quaintly smart little per dressed all in gray. She wore on Vfieline Housé Coat of Cotton Corduroy For That Irritating Cut or Scratch There is nothing more healing and soothing than fittoltum hug Sold in glass bottles and sanitary tin tubes, at chem- ists and general stores everywhere. Refuse substitutes. Free booklet on request. CHESEBROUGH MFG. CO. (Consolidalcd) 1880 Chabot Ave. The Fashions White; is excellent for Montreal cot- and As the small person continued on her way from counter to counter, the skirt swung in true, hoopâ€"skirt fashion, which it must be admitted was quite fascinating. The Annual Sale of White. At this season of the year, of course one expects to find the shops veritable bowers of white; to find the most fascinating of cottons, suggestâ€" ed for summer frocks, and to be {charmed by the airy blouses, parasols, land other articles designed, as it Iseems, for wear in Fairyland itself. the new faille suits, made with a‘ rather close fitting coat, flaring wide- ly at the lower edge, combined with the most modern of old-fashioned skirts. It was a veritable “pull- back,” haying all of the fulness drawn to the back and held by a tape fastened at the side seamsâ€"fitting as smoothly and plainly across the front as the narrowest of skirts did some seasons back. From belt to hem in back, the skirt was stiffened with haircloth, causing the fulness to fall in several outstanding folds. At the involuntary upward and down- ward glance she induced, one expect- ed to see a pair of extremely high French heels on silver-buckled slip- pers, or a high-crowned, flower-trimâ€" med chapeau. !The white sale this year is consider- lably mixed with pink and the other soft tones which have been gradually coming into favor for underwear the last few seasons. There are the dainâ€" tiest possible combinations, Chemises, camisoles, and the numerous other underfittings which go so far toward the success of frock or suit. Silk mull, and other soft cottons vie for favor with the more expensive Ital- ian silk. All of these silks and cot- tons wash excellently and require no ironing. While the silk garments are at first a trifle expensive for the ma- jority of purses, in the end they an- economical; they fit so well, wear so well and are generally so entirely sat- | isfactory. separate skirts, suits and sport coat: or blouses. Among the season's novelties is the house coat; it closely resembles th< sport coat or blouse, and could it fact be used for the same purposes but it has been designed for house wear, to take the place, as it were, 01 the kimono, with the woman who does not care for, or who has not the timi to indulge in, the luxury of so com: corduroy, l to morning White will be quite as modish for skirt, suit and frock this season as it has been for the past summer or two. Serge, gabardine and broadcloth are smart for those who can afi'ord more than one white frock or suit, but for the practical woman cotton corduroy in'its various cords will be far more smart for those who can am than one white frock or suit1 the practical woman cotton ‘ in'its various cords will be 1 practical; it may be easily fectively tubbed when soiled corduroys come in the pale blues, yellows, and similar t wear, to take thI the kimono, with not care for, or to indulge in, tl plete a negligee ilar loose-fitting are being deveh cotton corduroy: cottons. They a collars, deep. m loosely belted. of white linen, ( corduroy. they : Popularity of The jumper dres of the most satisi trcduced for many Jumper Dress of Serge. 2 linen, duck, khaki, or cotter 57, they are excellently suite<' ing wear and the house. rpularity of the Jumper. umper dress or blouse is one most satisfactory notions in- i for many seasons; instead of :orduroys, and in like coru‘ They are finished with wi‘ deep. rbomy pockets, and a belted. Combined with skir The Vogue of White. llows, and similar tones fc skirts, suits and sport coat as a kimono, or sim- house robe. These ped in the colored in like corde 9.1K These pinks, Satin or taffeta blouses or jumpers, with sleeves of a transparent or con- trasting material are still being worn for afternoons and more dressy ocea- sions, combined with skirts or taffeta, faille or satin. Patterns can be obtained at your local McCall dealer, or from The [McCall Company, Department “W,” [70 Bond St., Toronto, Ontario. losing favor because of its general popularity, it is, on the contrary, be- coming daily more in demand. For business, street, and general daytime wear, the dark blue serge, jumper frock combined with an underblouse of crepe de Chine, Georgette, or black satin, is most satisfactory. The fact that the underblouse may be changed, and the frock so varied, makes its ap- peal to women who like a change now and then, but who cannot afford a great number of frocks. EEALTH WRECKED TEEROUSH LA QRIPPE It Generally Leaves the Patient Debilitated and an Easy Vic- tim to Other Diseases. One of the foremost medical writers says: “It is astonishing the number of people who have been crippled in health for years after an attack of la grippe or influenza." The real dan- ger from this disease, which sweeps over Canada every winter, is during convalescence, when the characteristic symptoms, the fever, the catarrh, the headaches and the depression of spi- rits pass away. Grip leaves behind it weakened vital powers, thin blood, im- paired digestion and over-sensitive nervesâ€"a condition that makes the system an easy prey to pneumonia, bronchitis, rheumatism, nervous pros- tration and even consumption. It is a condition that calls most emphatically for a tonic for the blood. Dr. Wil- liams’ Pink Pills are a tonic especially adapted to meet this need as they purify and enrich the blood. They tone up the nerves and give vigor, strength and health to the debilitated system. Mrs. Howard D. Chaffey, Indian Island, N.B., says: “For sev- eral Winters in succession I was at~ tacked by la grippe, which left me weak and badly run down. In each case I used Dr. Williams’ Pink Pills with the most beneficial results. Last winter when the trouble was again prevalent I took the precaution of for- tifying my system with Dr. Williams’ Pink Pills and escaped the trouble, ‘while many of my neighbors were down with it. In fact I enjoyed the best of health all spring and feel sure this medicine will so fortify the sys- tem as to prevent the trouble.” These Pills are sold by all medicine dealers or may be had by mail at 50 cents a box or six boxes for $2.50 from The Dr. Williams’ Medicine 00., Brockville, Ont. A Cheap and Wholesome Substitute for Meat. Eat more cheese. This, in brief, is the advice of the United States De- partment of Agriculture, expressed recently in a bulletin. It. recommends cheese as a cheap and wholesome sub- stitute for meat. A Swiss investigator backs up the A Swiss investigator backs up the government findings by the state- ment that cheese is valuable not only for its content of proteids and car- bonhydrates, but for the beneficent bacteria found in it. Naturwissenschafte These kinds of bac those in Emmenth cheeses, resemble in tic acid bacteria wh portant part in a] preparations such and, according tc Dr. Burri, espec great extent suppresse diminished, by the ban Another interesting an assertion is to the effect 1 who make cheese {1 consi‘ of their regular diet are ant to many intestinal (1i as dysentery and the tire fever, which has desolated cording to Dr. Burri, the ration in the Swiss army Testion, expel worms and make tee ing easy. They are sold by medic dealers or by mail at 25 cen‘ts a 1 from The Dr. Williams Medicine l Brotzkville, Ont. ~ Above all, XCE llent MEDICINE TO EQUAL BABY’S OWN TABLETS ,ch EAT 1‘ ~“I have used for the past ter cure expel ,ly re] result r the past ten years for m ml and can truthfully sa 0 medicine to equal them ing to recent repc especially in yo; certain undesirable decomposition are MORE CHEESE. eese a considerable ,lar diet are very re intestinal diseases, COY te th( tipati: n of Berlin says: teria, especially gl and similar effect those lac- ich play an im- orts of sour mill: ‘kumiss, kephir 3y :1 Serbia ‘azare, Mam, Baby’s Own at OW'E impot s alrea ref 1t 'or my least oort such phus par prc and mt ine )ox