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Scalloped Oysters With Cheeseâ€"3 Butter 3 baking dish, sprinkle with; bread crumbs and put on a layer Of‘ Oysters, seasoning with salt, pepper, parsley and grated Parmesan cheese.‘E Add another layer of bread crumbs. seasoned oysters and cover with bread. Crumbs. Pour over one cup Uf‘ oyster liquor or milk, dot with bits of butter and bake twenty or thirty minutes, or until nicely browned Never have more than two layers of Oysters so that the dish may be even- ly cooked and not soggy in the middle. If you like spices, try leaving out the cheese and seasoning with bay leaf, blade of mace, one sprig of thyme andl a little parsley chopped fine and sprinkled over each layer of oysters. Use three dozen oysters. Braised Beefâ€"4 pounds beef (lower? part of round), 2 thin slices fat 53‘. Pork, My teaspoon peppercorns, 1/3 cup‘ carrot, ‘xé cup turnip, 1/: cup onion, salt scraps. Wioe me It, sprinkle with} ‘salt and pepper, dredge with flow: and I brown entirs surface in pom fat; Place on rack in covered roast pan,[ sunound with vegetables, pepper-g urns and three cups boiling water.1 Cover 0105er and bake four hours in a; very slow oven, basting every half-} hour and turning every second hour-.1 Throughout the cooking the liquid: should be kept below the boiling point: Pork Cakeâ€"One pound of fatground pork, one pound of raisins, one pound of currants, Two cupfuls of brown sugar, made into syrup. two teaspoonâ€" fuls of soda stirred into the syrup while hot, one pint of boiling coffee, two teaspoonfuls of cloves, two tea- spoonfuls of cinnamon, two teaspoon-‘ fuls of nutmeg, a pinch of salt, one cupful of English walnuts. Use en- ough flour to make a stifi' batter, and bake for an hour in a well greased tin. 0f the many modes of cooking rice there is none more acceptable than the well-known pudding with milk and su- gar, with or without eggs. This might be varied by a rice pudding in the Danish style made as follows: Place in a double boiler four ounces of rice, 3 pint of milk, and a pinch of salt. Cook until it is thoroughly soft- ened and creamy, whipping it occa- sionally. Four out and let it get quite cold. Eat it with sugar. Cream is an improvement, and also red cur- rant jelly. ._ . A Fig Pudding.â€"To oneâ€"half pound of chopped fresh figs add two cupfuls of grated stale breadcrumbs. Sift into this mixture one cupful of brown su- gar, one cupful of finely chopped beef suet, one cupful of sweet milk, one tea- spoonful of salt, one-fourth teaspoon- ful of cloves, the same amount of cin- namon and baking powder. Add two eggs beaten until light, pour into but- tered individual molds. Cover and steam for forty minutes. Serve with hard sauce, heaped daintly around the pudding. _. A c..- A Apple Sauce Cake.â€"â€"â€"Cream one-half cupful butter and one cupful sugar. Into one and one-half cupfuls hot ap- ple sauce beat in two teaspoonfuls soda and oneâ€"half teaspoonful salt; stir in with the butter and sugar; add one cupful raisins, one-half teaspoon- ful nutmeg, ane-half teaspoonful cin- namon and cloves. Sift in two and two-third cupfuls flour. Bake forty- five minutes. Yorkshire pudding with fruitâ€"When the usual Yorkshire pudding mixture is half baked garnish it with fruit, such as preserved damsons, plums or any other variety or mixture avail- able. Finish it by baking and then sprinkle it. with spiced sugar or any other sweet substnce which may be ac- ceptable, such as honey or a fruit sauce Oysters with tomatoesâ€"Melt two tablespoonfuls butter, add sliced onion and cook until brown. Add cup stew- ed tomatoes, when thickened, with a pint of drained oysters, and cook until edges curl. Add a drop of tabasco sauce, one-half teaspoonful salt and tablespoonful chopped parsley. Serve on toast. In making most sauces foundation sauce is used, Foundation sauceâ€"Two ter, two ounces flour, or pinch of salt. Melt the 1 in the stirril tamn ('0( cho 3f Selected Recipes- Sauces and Garnishcs 111 the t )il up, ad inutes. )(‘K ten he f sprinkle with ‘ on a 1337“ 0f ,h salt, pepper. mnesan cheese. bread crumbs. plain white 11 I‘h cook 00th, fine I the and The following table gives suitable garnishes_1_:'or vario Roast beef â€"â€" brown gravy, 1101‘ berry sauce. ucny Dauyw. Roast muttonâ€"Onion sauce, baked suet dumpling, red current or damson jelly, brown gravy, mint sauce. Dnnuf 1nmhâ€"â€"Mint sauce, brown Roast 1ambâ€"â€"Mint sauce, m gravy, lettuce. Roast porkâ€"Apple sauce, sage onions, thick brown gravy. Roast suckling pigsâ€"«Currant s: gravy made with brains, fig sauce sliced lemon. < .. 7p succu lCluUIl. _ Roast vealâ€"Toasted rolls of shced bacon, savory stuffing, tomato sauce, brown sauce. ‘1... Ul UW u noun: . Roast fowldBread sauce, clear brown gravy, toasted rolls of bacon, fried sausage, lettuce: 4 -1 A“, WHAT] boiled fishâ€"French parsley, par- sley sauce, slices of lemon or almost any of the above sauces. A Whenever vegetables are baked all the food value is preserved. A little ginger added to the salad dressing is a pleasant flavoring. Varnished floors should be washed always with cold water. A paste made of kerosene and wood gashes will hurry a slow fire with little danger to its use. i Things to Remember. i i l Vrribrrililed rfishâ€"Quartered maitre d’hotel butter. u. n \4 Iv v- _..._V, Boiled beefâ€"Vinaigrette or piquante sauce, boiled suet dumplings, carrots and turnips. ,,L:___. Boiled rzfittonâ€"Caper or nasturtium sauce, carrots and turnips, parsley sauce . Boiled vealâ€"'Parsley and turnips. calf’s tongue, bacon. Gameâ€"Thick brown gravy, bread sauce, fried crumbs, watercress, let- tuce, potato chips, cranberry sauce, cranberry jelly, red Currant or black currant jelly. Boiled salt snips . Wild duckâ€"Quarters of lemon, cay- enne, orange, lemon or paprika sauce. “6253s; cah be added to escalloped cabbage or cauliflower, and makes a very nutritious dish. _ 112’s 3 great convenience to Lave a separate workbag for each piece of work one has on hand. fiéuse plants will not do well if put in a window over a radiator. The heat will dry them up. The fumés from ammonia water confined in a box will remove mildew spots from kid gloves. fiiece of sanapaper is of great help in removing stains from cooking utenâ€" sils . Give dahlias stored in the cellar fre- quent examination. Throw out mouldy or decaying tubers before they1 communicate their diseased condition to other roots. Keep the tubers on suspended shelves some distance away from the cold cellar floor. Winking “Most Gentle and Perfect Washing in the World. Every few seconds we wink both our eyelids at once, although not purposely. If we stop winking our eyes become uncomfortable and-gradu- ally cease to work as they should. When the eye is open the front of it is exposed to dirt and dust and is apt to become so dry that a painful sting- ing sensation results, or would do so if constant moisture were not provid- ed to cleanse and soothe the tissues. As a matter of fact, each time we wink we wash the eye, says the Pop- ular Science Monthly. Up above each «we is a tinv water bag called a tear As a matter of fa‘ wink we wash the e; ular Science Monthb eye inslde seasoning and serve.. Ialf’s headâ€"Brain sauce, lemon, GIVING THE EYE A BATH dry ) wash ole: This is thf lshing in ‘ ng table gives the most shes for various dishes; â€"â€" Yorkshire pudding, horseradish sauce, cran- codâ€"Egg sauce and par- one ; its 15ty Jppl some - 3 the stock, reheat yle gives the most or various dishes: orkshire pudding, -adish sauce, cran- )nion sauce, baked current or damson mint sauce. t sauce, brown le sauce, sage and gravy. gsâ€"Currant sauce. 'ains, fig sauce and ited rolls of sliced ing, tomato sauce, and sauce, clear :ed rolls of bacon, :e. ad sauce, celery iced lemon. vie sauce, sage and , gravy, green peas 'ters of lemon, al- g, Hoilandaise, tar- ter sauce, caper or cucumber, mous- e, Hoilandaise or "rench parsley, par- ' lemon or almost ! Thin blooded people [stomach trouble. They seldom recog- 'nize the fact that thin blood is the .cause of the trouble. but it is. In Ifact thin, impure blood is the most common cause of stomach trouble; it affects the digestion very quickly. The Iglands that furnish the digestive fluid [are diminished in their activity; the stomach muscles are weakened. and there is a loss of nerve force. In this 'statc of health nothing will more quickly restore the appetite, the digeSâ€" tion and normal nutrition than good, rich, red blood. Dr. Williams' Pink Pills act directly on the blood, making it rich and red, and this enriched blood strengthens weak nerves, stimulates tired muscles and awakens the normal activity of the glands that supply the digestive fluids. The first sign of im- iproving health is an improved appe- tite, and soon the effect of these blood- making pills is evident throughout the system. You find that what you eat does not distress you, and that you are strong and vigorous instead of irrit- able and listless. This is proved by the case of Mrs. J. Harris, Gerrard St., Toronto, who says: “About three years ago I was seized with a severe attack of indigestion and vomiting. My food seemed to turn sour as soon as I ate it, and I would turn so death- ly sick that sometimes I would fall on the floor after vomiting. I tried a lot Iof home remedies, but they did not help me. Then I went to a doctor who gave me some powders, but they seemed actually to make me worse in- stead of better. This went on for nearlv two months and by that time s I . ' usually have l when faslizons for misses were of 566-1 ondary importance in the scheme of. thillis‘s- The fashioning of clothes; for .V'Oung people now receives as .muchil attention as those of their elders, and‘ certain French designers have, of late“ been specially concuntrating their ef- forts on producing modes for young”; girls and small children. Whether for school, college or the various social and outdoor activitiesl which enter into the lives of all young:‘ people, we find an unlimited variety of‘ styles. 1 At present there is a distinct relaâ€"' tion between the styles for 1.2:T0Wn-Ulllt'»l and those reaching the grown-UP. stage. The slim silhouette, to which‘ women have taken with so much zeal, is reflected in misses' styles, and cor-l tainly there is nothing more befittingI the slender grace of youthful figures‘ than the modes which now prevail. In one-piece style are the majority of dresses, whether they are to he slipped on over the head or closed at the centerâ€"front or back. Especially becoming are those that hang from a. deep, square yoke, and of these there, are many varieties, for below the, yoke the material may be sidenpleated“ box-pleated with groups of large or' small pleats, or just simply gathered. To define the waistline, a leather belt,i a regulation cloth belt or a long, nar- row girdle is considered correct with this type of frock. The belt being, such an important factor, then, it is* not surprising to find many novelties in that line. One of the latest: is a belt which starts out by being wide in front, but finally becomes: er bag called a tear time we are awake When the front oi 1f becoming a little secutive 3 mos‘ the w moistur .vn with sauce. carrots lemon_ and front of €ACAUEE GP in tear The People Who (70mph Trouble Usually A Blooded. ‘i; éiék that sometimes I would fall on the floor after vomiting. I tried a lot of home remedies. but they did not help me. Then I went to a doctor who gave me some powders, but they seemed actually to make me worse in- stead of better. This went on for nearly two months and by that time my stomach was in such a weak state that I could not keep down a drink of water, and I was wasted to a skeleton and felt that life was not worth liv- ing. I was not married at this time and one Sunday evening on the way to church with my intended husband‘ I was taken with a bad spell on the street. He took me to a drug store where the clerk fixed up something to take, and my intended got me a box of Dr. Williams’ Pink Pills. By the ‘end of the first week I could feel some improvement from the use of the Pills, and I gladly continued tak- Iing‘ them until every symptom of the trouble was gone, and I was again en- ‘ joying the best of health. These Pills are now my standby and I tell all my friends what they did for me." ' You get Dr. Williams’ Pink "Pills fl" any dealer in medicine or by msii 3:) cents a box or six boxes for $25»:- i‘i-om The Dr. Williams‘ ‘Medicine Co., Brock"ille, Ont. Clothes do not make the man and breach of promise suits may even un- make him. Enemy Subjects Cannot Take Up Western Acres. British subjects and citizens of neu- tral or allied countries are in future to enjoy alone the rights of home- steading‘ in the Canadian west. Un- less they had become naturalized sub- jects of'the allies before the war, Ger- l mans, Austrians, Bulgarians will not be allowed to take up lands. This 5 policy will probably be continued after t the war, and its adoption means den-i ial of the right of homesteading to al good number of unnaturalized citi‘, zens of hostile countries. Their kin? will not be welcomed even after hos-i V tilities cease. : 3.1‘ BAR TEU'F()NS FROM LAND. thou I’o‘ I‘h 31' 1 Ready f paign. BIGESIH thi \1'8 n of Thi or Winter \V Thin his French ountry- equip- made 1nd 351 The time has long; since passeul when fashions for misses were of sec-i endary importance in the scheme of. things. The fashioning of clothesi for .VOUIIg' people now receives as much i attention as those of their elderS, andl certain French designers have, of late, been specially concuntrating their efâ€"l forts on producing modes for young} girls and small children. I Whether for school, college or the various social and outdoor activitiesi which enter into the lives of all young‘ People, we find an unlimited variety of styles. At present there is a distinct rela- tion between the styles for grown-ups and those reaching the grown-up stage. The slim silhouette, to which women have taken with so much zeal, is reflected in misses' styles, and cer- tainly there is nothing more befitting the slender grace of youthful figures than the modes which now prevail. . lat divided into two narrow strips at the sides and back. The upper halves fasten at the back and the lower hal- ves are knotted loosely and hang down the back. Exceedineg attractive, also, are the pockets which give added charm to these dresses. Pointed, square, draped, gathered or plain, they appear in every conceivable form. For practical wear, the young girl wears dresses of the popular wools, such as serge, garbardine, velours, broadcloth, checks and plaids. There is little trimming on these frocks; per- haps a touch of bead or wool embroid- ery, a contrasting collar, soutache braid, or flat braid applied in rows. The large assortment of fashionable colors, including burgundy, plum, taupe, browu and green has not ousted navy blue, which is still a favorite. Wm hm- :nr-ial activities. sweet sixâ€" navy blue, which is still a favorite. For her social activities, sweet six- teen may have her choice of soft chif- fon velvet, velveteen, taffeta, satin,‘ charmeuse, silk poplin or Georgette crepe, depending on the occasion for which her dress is intended. For! dance frocks, tulle, silk net, chifl'on1 and Georgette are particularly girlish, while for a very elaborate dress no- thing is more charming than the silver tissue cloths. Her slippers are of satin, to match the color of her dress, or else of silver or gold tissue. Pale or bright pink, blue, maize, apricot and white are the colors speciâ€" ally adapted to the youthful evening ldress. Some delightful frocks are lcomposed of layers of tulle in differ- these colors artistic effect If the selection gives a girl many and every one kn derives a great d6 One-Piece Box-Pleated Dress for Misses ‘EEE Eéfifiiflfis harmonizing s the other, are wholly charming iuce thrills of pleasure-â€" ws it doesâ€"she a150 11 of enjoyment from 3. Sports clothes, ‘ tulle 1n um )1‘s placed the merging ) n ng‘ of rfully Suchl man. one bright, gay colors as are used for them can only reflect the spirit of joy and exuberance which they embody, The enjoyment of sports is really doubled by the lovely clothes that are worn for them. The skirts of sports dresses and suits are worn very'short, and the models are either plain or pleated. With bright-colored skirts are worn slip-on middys of wool or silk jersey in a contrasting color. Hipâ€"length coats of angora and fancy wools are also frequently seen. The accepted trimming for winter sports suits is either fur or leather. Scotch plaids and checks in bright colors are very much in evidence. Some of the latest suits are dark green with fine yellow lines forming the checks. Others are in solid block effects in golden brown and black, and other pretty color combinations. I What the C. P. R. Is Doing For Re- turned Soldiers. The decision of Lord Shaughnessy to provide, through the department of Natural Resources of the C. P. R., farm homes for many of the returned soldiers, is a further proof of his desire that those who take part in the war will have recognition of their services. This subject received much attention during the past year. The extent and magnitude of the work of preparing 1,000 farms will be realized 'when it is noted that it involves: Building 1,000 houses, building 1,000 barns, constructing 1,300 miles of fence, digging 1,000 wells, breaking and cultivating 50,000 acres; the build- ings will require about 20,000,000 feet ,of lumber to erect. The preparation of the farms will entail an expendi- ture of about $3,500,000. One thou- sand farms will of course provide for an extremely small proportion of re- turned soldiers who will want to obâ€" tain farm homes, and the Dominion Government must adopt some general policy of providing these homes. How- ever the Canadian Pacific Railway has led the way in trying to solve the pressing and troublesome question and no doubt the Dominion Govern- ment will announce its general scheme. An examining committee will select the prospective farmers. There will be inspectors and advisors to help the soldiers from the time they get on the land. Under the im- proved farm scheme 160 acres may ‘be allowed to a settler and under the assisted colonization scheme as much as 320 acres may be allowed. The terms of payment for the land are ' very easy. r----., Vow These patterns may be obtained from your local McCall dealer or from The McCall Company 70 Bond Street. Toronto, Ontario, “Dept. W” bkussia Takes Eleven Hundred' Miles of Khaki for Uniforms. l Russia recently placed an order lwith the manufacturers of the West ’Riding for two million yards, or over eleven hundred miles. of khaki cloth for uniforms. The goods are to be de- livered next Spring, says London Tit- ,, Bits. For dlalnfootlng refrlgoratoro. clnko, olosotn, dralnoand forfioo other purposes. Russia is never niggardly in the way of Government orders. During her war with Japan she gave one Chiâ€" cago firm a contract for six million pounds of beef. On another occasion, when there was a ceal strike in this country, and Russia could not get her accustomed supplies of steam coal for her navy, she cabled to a firm in the United States an order for three mil- lion tons. This was the largest ex~ port order ever received. A Compared with such mammoth de- mands as these, the Australian order of 1913 for three hundred and seven miles of cloth for military uniforms seems a small matter. Yet, consider- ing the comparative populations of the two countries, it was not so bad. nann- uuu-rrrum After the South African War the British Government contracted for forty miles of ribbon for South Af- rican War Medals. These were issued to about 300,000 men, each getting a nine-inch strip. One wonders how many hundred miles will be required for the Empire troops at the end of the present ap- mues troop pallir. Complete satisfaction 1n when what he buys looks the purchaser as it did 1; FARMS FOR VETERANS GIGANTIC ORDERS. tru gg [‘90 '0 1 mo '0 adj mess 18 good to