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5C}: 5’, 35 The Recipe.â€"The fruit is prepared in the ordinary way, the jars are 'cleaned and scalded while the rub- bers and tops are boiling. The fruit is then placed in the jars, in which cold water is placed. ' When the jars have been sealed air-tight they are placed in a boiler filled with cold wat- er and brought: to the boiling point. Berries will do if removed when the boiling point is reached, while large fruits, such as peaches, cherries, plums and apricots, should get 20 to 30 minutes boiling. Keep cover of wash boiler on tight A Good Substitute for Can Rubbers. â€"When about to close a jar of pre- served goods, the housewife very of- ten finds herself short of a rubber band, or else the last one breaks. A very good substitute can be made from newspaper. This is better than other paper, because, as plumbers say, “it packs better.” They often use it be make small pipe joints air and wat- er-tight. Cut several layers of the paper the required size, put them on the can and screw the lid down as tightly as possible. If preferred, rings of soft: leather, cut from the tops of old shoes, may be used, but they are not as satisfactory as those made from newspapers. Raspberry Vinegar.â€"Put 1 quart of raspberries into a suitable dish, pour over them a quart of good vine- gar, let it stand 24 hours, then strain through aflannel bag and pour this iiquor on another quart of berries; do this for 3 or 4 days successively and strain it; make it very sweet with loaf sugar; bottle and seal it). Raspberry Pie.â€"To 2 cups rasp- berries add 1 cup of red Currants and 1 cup granulated sugar, with which a heaspoonful of flour has been mixed; stir together. Line aplate with flaky pie crust, put in the fruit, cover with atolerably thick sheet of paste, make several incisions for escape of steam, and bake until the crusts are nicely browned. Serve cool. Raspberry Creamsâ€"Stir enough confectioners' sugar into a teaspoon- ful of raspberry jam to form a thick paste; roll it into aball between the palms of your hands. Put alump French Cream into a teacup and set it into a basin of boiling water, stirring it: until it is melted then drop a few drops of cochineal coloring to make it apale pink, or afew drops of rasp- berry juice, being careful not to add enough to prevent its hardening, Now dip these little balls into the sugar cream, giving them two coats. Lay *aside to harden. Raspberry Crown.â€"2 Tablespoons water,2 tablespoons corn starch, 1 cup boiling raspberry juice, legg, pinch of salt, lemon extract. Cook until creamy. Put into moulds. When cold serve with raspberries or whipped cream. Raspberry Tapioca.â€"Put 3â€"4, cup tapioca into akettle, cover with 4 cups boiling water and cook until transparent. Stir into this 1 pint of fresh raspberries, adding sugar to taste. Pour into a mould. Serve told with cream. Raspberry Cake.â€"1 Cup white sug- ar, ’79 cup butter, 2 eggs, 2 tableâ€" spoons buttermilk, 1% cups flour, 1 teaspoon cinnamon, 1 teaspoon soda, nutmeg, 1 cup raspberries, (to be ad- ded last). Bake in layers. Raspberry Shortcake. Bake sponge cake in Zlayers, or split one thick cake; put in between them a thick layer of berries, and on top put whipped cream and more berries. Raspberry Fruit BaskeLâ€"Bake .plain paste over inverted patty pans, yroll paste 1-8 in. thick, and cut in 'strips 34 inch wide. 'I\vist strips in pairs and bake over a 1,3 1b. of baking owder box, thus making handles. ill cases with raspberries sprinkled with sugar. Garnish with whipped cream. Recipes for the Housewife. Fricasseed Eggs.-â€"Cook two table spoons butter with orie and one-half tablespoons finqu chopped mush- rooms and one-half shallot, finely .chopped. Add one and one-half tablespoons flour and pour on gradual- ly one cup white stock. Add five hardâ€"boiled eggs cut in slices. Peach Canapesâ€"Saute circular yieces of sponge cake in butter until delicately browned. Drain canned peaches, sprinkle with powdered sug- ar, a few drops lemon juice and ,3 slight grating nutmeg. Melt one tablespoonful butter; add peaches and when heated serve on cake. Bananas Cooked in the Skinsâ€" ;uoosen one of the sections of skin from each banana. Put into blazer, cover and let cook until skins are dis- colored and pulp soft. Remove from skins and sprinkle with sugar. Serve with lady fingers. Preserving Fruit Without Sugzn'. SEES! ABOUT THE HOUSEHOLD Curried Eggs.â€"Melt two table spoons butter, add two tablespoons flour mixed with oneâ€"fourth teaspoon salt, one~half teaspoon curry powder, and one-eighth teasyoon paprika. Stir until well mixed, then pour on gradually one cup milk. Add three hardâ€"boiled eggs, cut in eighths lengthwise, and reheat in sauce. Sauted Bananasâ€"Remove skins from three bananas, cut in halves lengthwise, and again cut in halves crosswise. Put one tablespoonful butter in blazer; when hot add banâ€" anas and cook until soft, turning once. Drain, sprinkle with powdered sugar and afew drops lemon juice; orange juice or sherry wine may be used if preferred. Deviled Tomatoesâ€"Wipe, peel and slice crosswise three tomatoes. Sea- son with salt and pepper. coat with flour, and cook in a hot blazer until thoroughly heated, using enough but- ter to prevent burning. Cream one- fourth cup butter, add two teaspoons powdered sugar, one teaspoon mus- tard, one-fourth teaspoon salt, a few grains cayenne, the yolk of one hardâ€" boiled egg, one egg slightly beaten. and twoviéblespooâ€"n's vihegar. Cool over hot water, stiring constantly, un- til it thickens. Pour over tomatoes. Eggs A La Bechamel.â€"â€"Fry three tablespoons butter with one slice each carrot and onion cut in pieces, a sprig of parsley and a bit of bay leaf, five minutes. Add three tablespoons flour, one-fourth teaspoon salt and one-eighth teaspoon paprika; then add one cup chicken stock, strain, reheat and add four hard-boiled eggs, cut in eig‘hths lengthwise. Just before serv- ing add one-half cup cream and a slight grating of nutmeg. ' 1N6 DE SERTS 1M0 .- Dam. (2) The Dam Under Construction. 3) The Sluice Gates Open. E4) Distributing the Water. UT on the prairies of Western 0 Canada and among the moun- tain valleys of British Colum- bia, deserts are being turned into gardens by the application of life- giving waters. - Every desert is a potential garden it this one chief necessity is met. though it is not fair to use the word desert or even an arid region, for A1- berta is neither arid or desert. But nature may often be assisted in her great task of production, and this is what the irrigation systems of the Canadian West are doing. On April 25. 1914, the great Irriga- tion dam at Bassano, Alberta. was opened. Built across the Bow River, eighty miles east of Calgary, the huge structure. 7,000 feet long, will con- serve the water of the Bow tor the eastgljn sectlpn. Another may 9x15113- (1) In Alberta. the Canadian Paciiie Railway is developing the largest in- dividual irrigation project on the Am- erican continent. with an area larger than the total irrigated area in either Colorado or California. Portions of. a tract of three million acres will be included in this prosperous and fertile so-cailed “dry belt" region. The western section is already com- pleted, including sixteen hundred miles of canals and ditches. The eastern section is in prodéss of de- ,velopment where twenty-five hundred miles of canals and ditches will be required for the service. Tasty Sandwich Fillingâ€"A half-l Blrd'a Eye View of the Bassano ES.sz I Mint Jelly.â€"â€"This is my way of mak- ing mint jelly, and it is fine; Boil crab apples in water until they are soft, then put in jelly bag and hang up where it can drip. Don’t Squeeze lthe bag, or the jelly will be pink. Use lone cupful of sugar for each cup of {juice and boil until it jellies. Have :your mint washed and lightly brushed Put a good-sized sprig of mint in each jar, pour the jelly over it, and seal. This has the true mint flav- lor and the leaves look pretty when l served. One has only to visit this great undertaking of the Canadian Pacific Railway to realize not only its mag- nitude but the results it will, indeed is. producing. Here is one of the smaller radiating ditches, filled with rippling water. On either bank na- ture has responded with a luxuriant growth, and a. garden of productivity is the result. The wheat fields ex- pound of plain cheese, at half can of pimento peppers, olives and ketchup, as onion, salt and paprika. Put through the meat grinder and mix well with two tablespoonfuls of but- ter, melted. Cut the bread round by stamping each slice with a biscuit cut- ter. Put the mixture over the rounds and brown in the oven before serving. “Tomato Figs.”â€"Scald and skin pear-shaped tomatoes, and to eight pounds of them add three pounds of brown sugar cook without water unâ€"l til the sugar penetrates, and they have a clear appearance. Then take them out, spread on dishes, and dry in the sun, sprinkling on a little syrup while drying. Pack in jars or boxes, in layers with powdered suâ€" gar between. These will keep any length of time and are nearly as nice as figs and certainly less expensive. The young or inexperienced house- wife is perplexed often to know which sauce or gravy it is correct serve with the different dishes. The cookery book give all the recipes, but seldom tell the exact combinations, as they are so much amatter of course to eering work, which will serve the same tract, is a giant aqueduct at Brooks, thirty miles east, two miles in length. which carries the waters of a branch canal over a. wide valley. How to Vary Sauces. Roast filet, of beef: Mushroom sauce. Roast) vension: Brown gravy, cur- mnt or barberry jelly. Roast quail: Currant jelly, celery tend in another direction, showing a fine head of grain after imbibing the thirst-quenching waters, for nature thirsts as do humans. All kinds of growths prosperâ€"fruits. cereals and‘ garden truck. while dairying and live stock growidg flourish wherever there is an irrigation canal. The country is filling up with what are called dry farmers for the waters ensure a prac- tical certainty of crop. A six-year yield of Marquis wheat on irrigated land ran forty-tour bushels to the acre, compared with only 29 on non-irriga- bie lands. Here the 03.13., provide most of us that it would seem a. waste of time and space while she, feeling her ignorance, is half asham- ed to ask a more sophristcated neigh- bor, and so has always the uneasy sen- sation that, maybe, the sauce she is serving is not exactly right. Sauces are such an important part of the meat, too, that they either can make or mar an otherwise uninterest- ing dish, and besides agood many of the traditional combinations are so {arranged for some dietetic reason. It might be a good idea to cut out the following and put it on a card for further reference in time of doubt: Baked fish: Dawn butber, Holland- aise sauce, melted butter with finely chopped parsley. Broiled fish: Maitre d’hotel, or tar- tare sauce. ‘ Boiled fish: Plain whibe sauce, or egg sauce. Roast goose: Apple sauce, barberry jeily. Fried chicken: Cream gravy. Roast duck: Bread sauce, brown gravy, current jelly. Roast veal: Tomato sauce, horse Raw oysters: Lemon, horse radish sauce, tobasco. gxnvy, aluyv JV“, Roast turkey: Cranberry jelly, brown gravy, celeryrsance. Roast veal‘ radish sauce. Roast lamb Roast beef: radish sauce. SEA-1C 8. inst chicken: Bread sauce, brown gravy. nape; jelly. A Mint sauce. Brown gravy, horse- ,9 their Readyâ€"Made Homes. where the settler is assisted generously in es- tablishing a. foothold. Through southern British Colum- bia the effect of irrigation systems is shown in the flourishing orchards o! the Okanagan, Arrow and Kootenay Lakes country. along the Cariboo road and in many another section. Thus this most ancient of natural aids as it is the most modern, dating from the Garden of Eden and continuing to the Alberta irrigation system is one that has contributed to the world's produc- tivity and to Canada’s wealth. in Stopped at Her Pudding. A little girl had sent back her plate for chicken two or three times and had been helped bountifully to all the good rlch things that go to make a good dinner. Finally she was ob- served looking rather discomolately at her unfinished plate of pudding. “What's the métber, Dora?” asked Johm “You look mournful." rant jelly, olive sauce. Boiled chicken: Bread, parsley o< celery sauce. Boiled mutton: Caper, or parsle} apples. Sweetbreads: Bechamel sauce. Lobster cutlets: Tarbal‘e sauce. Broiled steak: Maitre d'hotel. Lamb chops: Bearnaise sauce. Roast game: Bread safice, browi gravy. sauce. Boiled tongue: Tartare sauce. Pork sausage: Apple sauce, or fried “That’s just the matter," said Dora. “I am mor’n tall." Not Broke Yet. Country Judgeâ€"“How long have you owned a car?" Motorist (charged with speeding) â€"“One week, your Honor!" Judgeâ€"“Umâ€"then you Can still af- ford to pay a fine! Twenty dollars!" Roast canvas back duck; Black cur i ARE ELEM N0$TIC31HESS ALL aaALgas Remus & Sons HAMILTON ugnm «GW‘