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About the HOHSB Selected Recipes. ‘ Children like fruit drop cakes for1 their school lunches. Beat the yolks1 of four eggs until thick. Add the grated rind of one-quarter of a lem-y on and one teaspoonful of lemon juice‘ and beat: again; then work in gradual-1 1y one cupful of ground nut meats and ‘ one cupful .v of fine-chopped dates.1 When thoroughly beaten stir in the’ stifl’ly whipped whites of the eggs and, ~two tablespoonfuls of whole wheat; flour. Drop by small spoonfuls on! flat greased pans and bake in a mod-i crate oven. Peach Creamâ€"Two tablespoonfuls granulated gelatin, one-half cup cold 'water, oneâ€"half cup boiling water, one pint crushed peaches (or apricots, if preferred), the whip from one pint of cream, one-half cup sugar, Soak gel- atin in cold water, dissolve in boiling water. Add fruit and sugar, stir until mixture begins to thicken. Cut and fold in the whip from the cream. Line a mold with halves of apricots or peaches, pour in cream mixture. Chill, garnish with beaten cream and halves of fruit. Pineapple Marmalade.â€"Two pineap- ples. one basket apricots, six large oranges, eight pounds sugar. Shred the pineapples, wash apricots, .cut into halves without removing skins; cut oranges into small pieces, care- fully removing rind and thin white skin. Put in preserving kettle pine- apples, apricots, oranges; add sugar; let simmer until fruit is clear and forms a jelly substance. When cold put into glass preserving jars. Unfermented Grape Juice.â€"- Wash grapes and pick them from the stems. Mash the grapes and squeeze gently through cloth. Have sterilized bot- tles prepared. Into these put the juice, but do not fill quite to the top, then cover lightly. Place a cloth in- to the bottom of a kettle and fill about half full of water. Set bottles into the kettle and put on to boil. When the boiling point is reached remove the bottles and set them in cold water. (When placing the bottles put them into the water with a slanting posi- tion or they will break.) Repeat the process for three successive days, and the last time seal well. Mexican Relish.â€"Thirtyâ€"six green tomatoes (medium size), five large- onions, five green peppers, one cup sugar, three cups vinegar, two table- spoons salt, one teaspoon cloves, one teaspoon cinnamon, one teaspoon all- spice , one teaspoon white mustard seed. Chop tomatoes and onions fined cover with the salt, let stand over[ night; in the morning pour ofi‘ thel brine, add all the other ingredients' but peppers; after cooking ten min-.I utes add the peppers, chopped fined Let boil one hour. This relish willI keep without sealing. Apple Flame.â€"For eight apples use two cups sugar, one cup water, rasp-, berry 'jam, little rum or brandy and! one cup beaten cream. Pare and core , apples, boil sugar and water together; ten minutes, arrange apples in butter-; ed baking dish two inches' apart, addl syrup, cover and bake until apples arel tender. Be careful to preserve shape' of apples. Remove from dish, boil syrup until thick, fill cavities in apâ€" ples with jam, pour syrup around" them, and just before serving pour over them rum or brandy. Light and serve. The apples are. delicious with- 'out the rum or brandy served with a little whipped cream. Some house- wives arld chopped nuts to jam in fil- mg. Preserved Quinceâ€"Pare and quar- ter the quince, remove the core, and take equal weight in sugar. Cover‘ the quince with cold water and let them come to a boil slowly. Skim and when nearly soft put one-quarter of the sugar on the top. When this bolls add another part of the sugar, ,and continue this way until all Useful Hints and General informa- tion for the Busy Housewife the sugar is used up. Let them continue to boil slowly until the color is either light or dark, as you prefer, or, an- other way, is to cook until drain and put in a stone jar, nith an equal weight of sugar, and ('m‘ci‘. They will keep fully perfect. They will be found more tender than when cooked; ' l hzfii‘st nfionlh . “aml t ‘ .wxlh the butter, pepper and salt uscd‘peplum designs. for seasoning. A brilliant polish may be given to- in the syrup. to see if there is any sign of ferment- ation. in hot water until tliorozightly scalded. In cooking quince one may add equal parts of sweet aple, which makes an excellent preserve. Can Y0u Make Gravy? It is really amazing how many fair- 'ly good cooks fail in the simple art of gravy making, who, instead, serve up insipid greasy brown water that real- ly spoils the meat. Yet it is the easiest thing in the world to make well and add immeasurably to the pleasure of a meal. Real gravy is the juice from the meat which runs out in the course of cooking, so it is a very valuable part of the food and should not be wasted on any account. To make these juices really nice, seasoning must be added, and in some instances a slight thickening is corâ€" rect. Gravy for roast beef, mutton or lamb should be unthickencd, and the . best way to make it is the following: Put any trimmings, such as gristle; or odd rough pieces from the meat, in- a to a small pan and simmer while the meat is cooking. They will make very good stock. When the joint is cooked lift it from the baking tin on to a dish and keep it hot in the oven. Then pour the hot drippings from the tin into a clean jar. Do this very steadily, so that all the brown part re- mains in the tin. Put the tin over the fire and pour into it the cupful of hot stock you have got ready, or any other you may have. If you have no stock you must use boiling water. Then, with an iron spoon, scrape well over the tin, and you can also scrape the bars of the trivet, if one has been used, as the meat always leaves some of its brown covering on them. It all helps to col- or the gravy. Let the gravy in the pan boil well, and if there is any fat skim it off. Season with a little pepper and salt, and if it seems too pale in color add a little browning salt or caramel. Strain alittle round the joint, but do not put much, or the carver will splash it over when serving. Strain the remainder into a really hot ture- en or sauce-boat, and send to the table as hot as possible. Nothing is more disagreeable than tepid gravy. Gravy served with poultry, veal and pork is usually slightly thickened. Pour off the dripping as before, but leaving a little behind in the pan. Stand the pan over the fire and shake into it about a beaspoonful of flour and stir well into the dripping till it becomes agood brown color, but do not allow it to burn. ‘ Then add the stock and boil up scraping the tin well. Skim away any SUI‘PIUS fat, add pepper and salt, and strain into a hot turcen. Household Hints. t‘Use a Clothespin for scraping pants, e 0. Bread, cheese and fruit make a per- fect lunch. Cream pufl’s take twenty-five min- utes to bake. .Cheese soup is much more nutri- tious than any other kind. Muffin and cake batters require half as much liquid as flour. Yeast bread is as a rule reckoned Doctor. Tells How To Strengthen Eyesight 50 per cent In One Week’s Time In Many Instances A Free Prescription You (‘an Have Filled and Use at Home. Philadelphia, I‘d. Do you wear glasses? Are you n victim of eye strain or other eye weaknesses? If so. you will be glad to know that lle'O' ling to Dr. Lewis there is real hope for you. Many whose eyes were failing say they how had their eyes re~ stored through the principle of this won- derful free prescription. One man snys. after trying it: “I was almost blind; could not soc to road at nll. Now I can read everything without any glasses and my eyes (lo not water any more. At night they would pain dreadfully: now they feel fine all the time. It was like a miracle to me." A lady who used it says: “The at~ mosplicre seemed liiizy \vlth or without lass“, but after using this proscrlption or fifteen days everything seems clear. I can even read fine print without glasses." It is believed that thousands who wear glasses can now discard thorn in a reason- to strengthen their eyes so as to be spnrcd the trouble and expense of ever getting glasses. Eye troubles of many dcs‘crip- tions may be wonderfully benefited by foi- lowmg the simple rules. Here is the pre- scription: Go to any active drug store and get a bottle of BonrOpto tablets. Drop one on~0pto tablet in n fourth or :1 glass of water and allow to dissolve. liquid battle the eyes two to four times daily. You should notice your eyes clear up pcrcoptlbly right from the start and In- flammation will quickly disappear. if vour eyes are bothering you, even a little. ‘tlliia stops to szivc them now b‘fore it is too lute. Many hopelessly blind might have With this boon snvcd if they had can-d for their eves in time. ' . ‘s are well known m crr cat eye specialists .d Nd by them. The ma 3<~ hirer: guarantee ii to strengthen 2 5c per cent in one muncv. I! (an be ne of [he very igu- '. 11m.in regular use In more wholesome than baking powder any thing. that ‘ savory. tender, . If so, heat by setting stone jar‘ Zby washing them in alum N0 STICKINESS ALL DEALERS i G.C.Briggs & Sons HAMILTON broad. . . l Poppers can bc stufi‘ed With almost is well seasoned and Asparagus prepare 1 as usual on but- tered toast and with grated cheese scattered ovrr it is often a pleasant change. Mashed summer squash should alâ€" Aid: a..." l homespun has a plain crash-colt“ skirt, combined with a black and white striped coat. The pockett flaps on the skirt were of the striped material and collar. cuffs, pocket flaps and belt of the Norfolk coat. of the plain. Combinations of Figured and Plain Materials in Lingerie Frocks As we combine stripes with plain ma- terials in our sports costumes, so do‘ _ve combine figured with plain fabrics in our lingerie and tub frocks, both for grown ups and for small girls. ' There are spriggcd and dotted dimi- tnes, embroidered and printed voiles. flowered organdics, embroid- ered muslins, and batistes, each with its corresponding plain material, t6 be combined in the slip-on blouses, ways have a pinch of sugar stirred in , Russian. and numerous other smart brass door fixtures ornaments, &c., and lye. Make a solution by boiling an ouncc of alum in a pint of lye and wash the articles in it.- When putting away the fiatirons, if the house is to be closed for any length of time, take the precaution of rubbing them over with a little lard; then there is no danger of their rust- ing. It is a good plan to suspend from a nail on the kitchen wall, a pad and pencil. During the cooking, when any article of food is nearly usoil up, jot it dOVVn so when you makc ol, your order, nothing will be forgotten. To make a sofa pillow that will be almost as fluffy as though stuffed with goose feathers, use cotton that ‘has been torn in bits and thoroughly heated in an oven. It will not pack or get hard if it has been heated en- ough. o .0 THE FASiiltilS Fashions in Summer Fabrics. Summer finds us very much inclined towards stripes, in linens pongeesi tussahs, voiles, crepes and the vari- ous imported and domestic novelty cottons, The ground of these mat- erials is usually white, or the na- tural crash or linen color, and the stripe, either a vivid or asoft tone, according to the purpose of the frock, or the fancy of the wearer. These striped materials are usually combined with a plain fabric, corresponding with the color of the stripe, or the ground. On the Russian blouse models, and the other designs, Norfolk, and the various peplum models, now so well liked, the striped silk or linen is used for-the coat, and the plain for the skirt, or vice versa. Another Find in the Upholstery Department Last summer we took cretonne from the upholstery departfent and trans- 7109-7164 Plain and Blocked Voile Taii’eta Trimmed fer-red it in great quantities to the dressgoods counter; still on the look- out for novelties. we discovered this Season, that the plain and striped cotz ton and linen homespuns, intended for summer cottage furnishings, were charmingly suited to sports suits and skirts, being especially practical for those which require a bit harder wear than the ordinary linen or silk gar- ment will stand. These also have the natural crash and linen grounds, and are striped in the same tones, bar- ring the softer shades. The black and white combination is especially smart, lorange, and a wide choice of the other bright shades which are so much in , favor for sports wear. is wide ani inexpensive. ially effective suit developed in this The flowered dim- ities are especially pretty for the very, small girl, and many a tiny frock ofi 7194 Flowered Organdy with Georgette Collar rose-bud and white dimity trimmed with frills of Valenciennes lace and insertion, is being displayed in the smart shops, for the little miss of two or three summers. The flowered, printed or embroider- ed crepes and voiles are very pretty used this way, and there are printed silks being combined with plain taf fetas and satins, In the same way, for afternoon frocks. Handkerchief Linen for Blouses For blouses, both of the sports type and the more dressy models, the striped and figured handkerchief lin- ens are modish. These have usually whitet grounds with colored stripe, flower, or conventionalized pattern. The stripes are much more in evid- ence than the figured linens. For the costume blouse Georgette crepe is the general favorite. In white or the soft tones of pink, blue, cafe au lait. Nile green, and the various oth- er pastel shades, this material washes perfectly; the dark tones are excellent and are practical for the tailored suit, being selected to harmonize, or match the shade of the suit. Linen and Georgette are often com- bined most efi‘ectiovely in the smart afternoon models for country club and like wear. One unusually attractive costume shows aRussian blouse of mauve color Georgette worn with a full, short skirt of mauve linen; an~ other imported model, made on Rus- sian blouse lines, shoWs the novel combination of foulard and muslin; the blouse is of the muslin and the skirt of foulard ' Trimmings for Lingerie Dresses Much narrow Valenciennes and filet lace edging and insertiton is used to trim the dainty muslin and voile dresses this summer. It edges the frills of bodice and skirt, finishes the collar and cuffs, joins the seams, or is applie in any way that strikes the indivi ual fancy. Embroidery is an- other strong trimming featutre. Scar- cely a blouse or tub-frock but shows a touch of white or colored handwork on collar, cuff, belt, or at the closing. Noveltyt buttons, embroidered or stenciled, lend a touch of effective colâ€" or to the dark linen or serge frock, and light crystal buttons add a pretty finish to the voile and crepes. These patterns may be obtained from your local McCall dealer, or from The McCall Co., '70 Bond St., Torotnto, Ont., Dept. W. _.+__.____ The Wherefore. “Flubdub's home seems badly neg. lected." “Well, his wife is interested in pi-i. son reform, better roads, pure poli. land there are bright green, purple. tics and Clean plays", Responsibility is always lying about This materiallwaiting f0? some “liloâ€"awake Young One 95pm“! Chap t0 cc me along and take it on his shoulders. ' p SOLD BY ALL GOOD SHOE DEALS WORN BY EVERY MEMBER OF THE min ,-.-/o.x .:w spa..- â€" -. w. '.«r:'-: THE BRIGHT SIDE OF LIFE. With all its cares and woes, Its disappointments grim And all the grief it knows, The hopes, far of? and dim, With all its bickei‘ings small, Its hours of hateful strife. There’s something after all That makes a joy of life. There’s somethin every day Or so it seems to me That truthfully I say I’m glad I’ve lived to see. Despite the care and pain, The heartache and the tear, The sun comes out again And I am glad I’m here. There have been times I thought The end of joy had come, That all in vain I’d wrought, And sick at heart and glum I’ve heard the robin’s song, The baby’s prattlinlg voice, And that I’ve lived along To hear them I rejoice. It’s all worth while, I find, Each burden that I bear ; The tears that come to blind, The dreary hours of care Depress me for a time, Then splendid joys appear And life becomes sublime And I am glad I’m here. 0â€".â€" GERMAN FOOD SHORTAGE. Fear Situation Will Be Made Excuse~ to Keep Captives Hungry. Considerable alarm exists over the possible consequences to British pris- oners of war in Germany because of reports of food shortage there, re- ceived from sources generally regard- ed as reliable. ' While he was unable to give a de- finite conflrmation of these reports, Lord Robert Cecil, Minister of War Trade, discussing the reported food shortage in Germany, said : “I am so impressed by the reports of a food scarcity, that I trust the existence of such a condition will not be made an excuse by the Germans to cut down the necessary food of their war prisoners. For such an action would produce a terrible storm of indignation in this country, great- ly increasing the bitterness of the struggleâ€"the most bitter in history. â€"â€"â€"4‘oâ€"â€" . Freedom is the very essence of humanism as it is the very essence of the gospel.â€"Henry Mills Alden. The Fine Flavou ran: the delicate taste of malted barley blended with the sweets of whole wheatâ€"- is sufficient reason in itself for the wonderful popular- ity of Grapeâ€"Nuts FOOD But it is more than de- liolous~it is the finest kind of concentrated nour- ishment to thoroughly sus- tain body and brain tissue -â€"â€"a food that benefits users remarkably. ' A short trial proves “There ’s a FCHSOD” Sold by Grocers everywhere. Canadian Postum Cereal Co.. Ltd. “'indsor. Ont.