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care. It must not bc oven of uncertain tem the door closed and the luck. The oven shoull degrees Fahrenheit whe laced in it. The br‘ atched carefuily and the oven is not even (that is, if one part of t] Time fifteen t to ten I guesswork. ‘ ‘ By this is meant must be worked suffici: and knealing, if made breadmixer ls used the worked for the period instructions as supplie‘ chine. Temperature is the controlling facâ€" tor in successful bread-making. The room in which the. bread is made must be free from all drafts. The proper temperature is 78 degrees Fahrenheit in summer and 80 degrees in winter. Use a thermometer and eliminate the If too little salt is used the bread will lack flavor and be of a coarse, rough texture, while if too much is used the action of the yeast will be retarded and the bre:.d will Show a less of volume . - Salt'is added to the bread for two purposesâ€"first, to flavor the bread and make it palatable, and also to supply one of the mineral elements es- sential to the human body. Second, 39 cont}:ol_the prqcess‘qf fermentation. ' For successful results it is necessary to supply the yeast with a food for active development. This food is not found in the flour, therefore it must Be supplied. \ The food necessary for the active development. of the yeast is sugar. Sugar supplies the carbon which is a necessary principle of the precessof fermentation: Pastry flour, or soft winter wheat flour, will not make good bread, owâ€" ing to the low percentage of gluten. The flour should be kept or stored in a room that averages about 79 degrees Fahrenheit and in a. container that may be kept closed and away from all foods that have a strong odor. For successful results the home baker must have: 1 Good flour of a reliable brand. Good, active fermentation. / Yeast food. The proper amount of salt. The proper temperature. . The proper manipulation. j The proper baking. l When starting to make bread select‘ a reliable brand of flour. Store it in. a proper container in a place that has1 the right temperature. Sift the flour{ before using. The use of c mpressed‘ yeast eliminates all doubt a d uncer- tainty of the old style‘Hquid and dry yeast. ' A knowledge of flour is necessary‘ for successful baking. There are five distinct kinds. One is known as spring and .the other as winter wheat. Spring wheat flour contains the larg-3 est percentage of gluten. This spring wheat is ground ihto two distinct varieties, known as soft spring wheat, and hard spring wh'eat. Winter wheat is divided into two varieties similar to that of the s ring wheat flour, namely, red winter our,' which is the hard winter wheat flour,, and the soft winter wheat flour. The last-named flour contains a large per- centage of starch. It used for pastry and cakes. To get successful results the flour- must be blended. The fancy patent flours that are on the market are esâ€" gecially prepared for allâ€"around family akin; purposes. Pastry flour, or soft winter wheat} flour, will not make good bread, owâ€"' ing to the low percentage of gluten. The flour should be kept or stored in a. room that averages about 79 degrees' Fahrenheit and in a. container that may be kept closed and away from all foods that have a strong, odor. For‘ _.__A_,_.L- 1 . _ 1A v v Fahrenheit. Milk, part water and part milk,“ or all water may be used in making bread. One medium-sized potato may be added When the water is used. Milk increases the food value of the bread. The milk must always be scalded and cooled before using. The Sponge Method. Sift the flour and then set it in a place where it will have a temperature of 80 degrees. Now to prepare the sponge. Heat the utensil in which the sponge is to be made by filling it 'with hot water. Let the water stand in the utensil until it is heated thorâ€" oughly; then empty out the water and dry the vessel. Then place in a bowl three cupfuls‘ of liquid, testing it with a thermo- meter to see if it is exactly 80 degrees Crumble in the yea'st cake an add two tablespoonfuls of sugar and three cupfuls of sifted flour. Beat with a spoon for five minutes. Cover and set in a place free from all 'draft- for one and one-half hours. Then add six cupfuls of flour, one and one-half tablespoonfuls of shortening and two teaspoonfuls of sal.. ‘ Flour. A knowledge of flour is necessary for successful baking. There are two distinct kinds. One is known as spring and the other as winter wheat. Spring wheat flour contains the larg- est percentage of gluten. This spring Wheat is ground ilito two distinct varieties, known as soft spring wheat, and hard spring whéat. Winter wheat is divided into two varieties similar to that of the 5 ring wheat flour, namely, red winter our, which is the hard winter wheat flour, and the soft winter wheat flour. The last-named flour contains a large perâ€" centage of starch. It is used for‘ pastry and cakes. , Winter wheat. varieties similar wheat flour, nan which is the har The In many portions 0; the Old World this style of bread is still made. In this country unleavened bread is made into biscuits and crackers. sometimes called beaten biscuit. It depends upon the amount of air that is beaten or incorporated into the dough to give it its lightness. Modern breadmaking dates back from the Romans, who derived the art from their Greek and Egyptian ap- tives of war. Historians state t at the Romans made unleavened bread in 200 B. C. The story goes that a slave, while grinding the grain one day between two stones, a sudden shower wet the meal. The slave fled from the storm, forgetting in his haste about the meal. When the storm was over and the sun had come out he returned to his grind- ing. He found that the sodden mass that was tllelgrain before the storm had come was now a dry hard cake. This was the first production of un- leavened bread. History tells us that the Egyptians were probably the originators of bread. The following fable illustrates the dis- covery of the method of converting grain into bread. The housewife’s lack of knowledge of this most important part of the home cooking has resulted in the nu- merous large baking plants that are a feature of all large cities. Theory has caused many failures; few wornen really undErstand the underlying prinpiples of fermentation. When making: bread use a thermo- meter and scale for accuracy, so that vou will have a positive knowledge of ow and what you are doing. Modern inventors have made it possiblcxfor the baker to manufacture bread of a un_i_i:orm quality. mi for hand m u twenty mi ineant that the doug ed sufficiently by rollin Baking DOMESTIC SCIENCE AT HOME bread mu of time a l with th. mntrollmg‘ facâ€" -making. The d is made must 5. The proper 'ees Fahrenheit Thirteenth Les Straight Dough Method. Two cupfuls of water, 80 degrees .Fahrenheit, one end one-half table- !spoonfuls of sugar, one and oneâ€"half itablespoonfuls of shortening; one and :one-half teaspoonfuls of salt. Mix well. Crumble in one yeast cake, stir until dissolved; now add six cupfuls [of flour‘. Work to dough and then Iknead well for fifteen minutes. It must now be smooth and elastic. Put in a greased bowl and set to rise in a place free from all drafts, with a tem- |perature of 80 degrees Fohrenheit Ifor three hours. At the end of this time mold into two loaves. \Put in greased pans and let rise again for ‘fifty minutes. Now, bake in an oven of 825 degrees Fahrenheit _for thirty- free fro: Therm fifty minutes. of 825 degrees F five minutes. This amount 1 loaves of bread, about fourteen c loaf and eight 1.:snort. prooI and then asked. . . Second, the straight dough method. 1; In using this method the salt, shorten- ! ing, sugar and flour are mixed thh 3.the liquid and yeast into a stiff dough i that can be worked without sticking i to the hands. This method is quicker, 1. because it is possibleto have the bread eitinished in about four and three-quar- ters hours. This method gives very satisfactory results. ' ’ Milk, part water and part milk,' or i all’ water may be used in making l bread. One medium-sized ‘potato ‘ may be added when the water is used. ' Milk increases the food value of the ' bread. The milk must always be ‘ scalded and cooled before usmg. The Sponge Method. Sift the flour and then set it in a place where it will have a temperature {of 80 degrees. Now to prepare the sponge. Heat the utensfl In which 'the sponge is to be made by filling it ’with hot water. Let the water stand in the utensil until it is heated thor- oughly; then empty out the water and idry the vessel. , Then place in a bowl three cupfuls of liquid, testing it with a thermo- .meter to see if it is exactly 80 degrees =Fahrenheit, Crumble in the yea'st cake an add two tablespoonfuls of sugar and three cupfuls of sifted flour. Beat with a spoon for five minutes. ,Cover and set in a place free from all "draft for one and. one-half hours. Then add six cupfuls of flour, one and 'one-half tablespoonfuls of shortening :and two teaspoonfuls of sa‘... I Knead for fifteen minutes, then put the dough in a greased bowl; no turn [it over. This will grease the dough {and prevent it forming a crust while rising. Cover and. let rise for two hours. . Mold intoloaves, place in well greased pan, and set away to rise for one hour. At the end of this time bake theloaves in an oven registering 325 degrees Fahrenheit for forty-five minutes. . Use a scale when ready to mold the loaves. Weigh twenty ounces to each loaf. Divide the balance of the dough into rolls, weighing two ounces each. This recipe will make two loaves of bread, Weighing, after baking, about seventeen and one-half ounces apiece, and ten rolls. Straight Dough Method. Two cupfuls of water, 80 degrees Fahrenheit, one ond one-half table- spoonfuls of sugar. one and oneâ€"half By K. 1:. Bywater, Editor. “Palmerston Spectator." Great Britain depends mainly upon her fleet for her existence. Over the sea in calm majesty lies the proud is- lands, whose Empire is stronger and vaster than any cdalition of other states, and whose web encompasses the whole world within her dominions, for she possesses the resources of all continents. There is no part of the world that she has not established her garrisons or her/colonies, and her un- rivalled fleet dominates every sea. Everxsince the days of Queen Eligi- beth, when the great Spanish Arma aJ was destroyed by British sea power, she has been the controlling genius of the world, scattering the fleet of Na- poleon, who grasped for world power (like the German Kaiser at the preâ€" sent time), and forever destroying his hopes of world-wide Empire. “To me,” said Napoleon, “God has commit- ted the mastery of the land; to Eng- land, the‘mastery of the sea.” “de to the Nations.” In oly Writ it is written Israel in' the 1 st days “will possess the gates of her enemies” (the strategic points of the world). According to Anglo- Israel thepries advanced ,by the late Prof. Totten of Yale University, Rev. Dr. Poole and others, no other nation but our own can possibly measure up to the claim. The word “gate” is from the Hebrew word “Shaar,” which according to the most not d Hebrew writers! means “the place 0 trance.” Rev. Dr. Poole, in his annotations, says, “The gates means the fortified places of a nation.” Morse, in his geography, calls them “the keys to the nations.” Great Britain, through her sea-power, holds all the important “gates” of the world, and without this power all Europe would to-day be at the feet of the Kaiser, humiliated and byokeh. The following strategic “ocean gates” give our Empire world dominion: The Channel Islands, Gibj raltar, Malta, Cyprus, Acre, Suez Canal, Aden, Babel-Mandeb, Perim, Sxortra, Bombay, Madras, Peshawub, Rangoon, Calcutta, Singapore, Malacca, Egypt; Borneo, Hong-Kong, Australia, New Zealand, Burmah, Penang, I . -.. u. \Avuvv and fearsâ€"this great fleet, more for midable than any ever seen before was visited by thousands upon thou sands of sightseers, not only from th‘ far inland towns of Britain, but of th very heart of Central Europe. Thi thing about the great armada that im pressed most were the guns, which ex ercised a wonderful fascination. I' was so wonderful that out of the sim ple-lookingltubes that bristled on th< sup‘er-Dreadnoughts, could issue mis- siles that would travel accurately f0) twenty miles or more, or at half tha1 distance send to the bottom the mightiest ship afloat. The moderr battleship like the Iron Duke or Queer. Elizabeth, is simply a huge floating fort. She is designed for the purpose of hurling at the enemy as great a weight of armorâ€"piercing shells as possibleâ€"the result of naval battles depending almost altogether on the weight of metal and the accuracy of the range. An engagementof modern battleships, such as occurred in the North Sea a‘few months ago, between Great Britain and Germany: which sent the German fleet into hiding, is the most terrible inferno that the mind can conceive. It is the most nerve- racking experience that men can en- dure, and on their powers depend the ultimate issue of battle. We trusted entirely to British iiaval science in marine artillery, and the high quality of British seamanship, and the victory was ours. Our Invincible Armada. :The destiny of the British Empire, and the world at large, does not de- pend on the army, but on its navy. Its colonies and the Empire Islands could not exist but for its grand fleet. Its commerce would disappear in a night, and the citizens of the snug little islands set in the silver sea would starve in a few months. Bri- tain’s very existence depends on her ‘navy. The greatest and most surpris- ing development of modern warfare is ‘the sudden evolution of the submarine. It can navigate the stormiest sea in perfect calm, perfectly invisible to the enemy. It is the most terrible men- ace that British merchant vessels have to far!» It is flip o‘rnntaef rinno‘or nn Mold into' loaves, place in well greased pan, and set away ‘to rise for one hour. At the pnd of this time bake theloaves in an oven registering 325 degrees Fahrenheit for forty-five minutes. Knead for fifteen minutes, then put the dough in a greased bowl; now turn it over. This will grease thé dough a_nd prevegt it forming a crust while Second, the straight dough method. In using this method the salt, shorten- ing, sugar and flour are mixed with the liquid and yeast into a stiff dough that can be worked without sticking to the hands. This method is quicker. because it is possible to have the bread finished in about four and threeâ€"quar- ters hours. This method gives very satisfactory results. First, the sponge method. This calls for a sponge of light batter. The mixture is set to rise and then the re- mainder of fhe flour, salt and shortenâ€" ing is added. The dough is then work- ed for fifteen minutes. After this it is allowed to rise for the secorld time. Now it is molded into loaves, given a short proof_and they baked. _ Shortening is usedv'to make the bread render and to neutralize the acid in the' flour; it also furnishes fat to the food value of t e bread. Two methods ar employed for the making ofAbread. The time allowance should be from thirty-five to forty minutes for med- ium-sized loaves, weighing: about six- teen to eighteen ounces before baking; from forty to sixty minutes for loaves weighing from eighteen to twenty-six ounces. , Remember that while the oven re- gisters a high degree of heat, if you were to place a thermometer in the center of the loaf of bread you would find that it requires nearly fifteen min- utes for the heat to reach the center of the dough to heat it to the boiling point or 212 degrees Fahrenheit. For this reason sufficient time must be given after the bread is well colored for the interior of the bread to be well baked. nnâ€"â€"-Bread. faster than the other), th: bread must be moved or turned. _ easfly Points to Rememl her the his am the Falkland Islands, Fiji Islan‘ls, Mauritius Isliand;Af1'ipa, Sierra Leone, Cape Colony, St. Helena, Ascension, Tasmania, Jamaica, Bahamas, Ber- mudas, Nova Scotiaf Newfoundland Islands, Quebec, and numerous other Empire gates. Without the British fleet, a _worLd-wide Empire was an utter impossibility. The fleet has given us wealth, honor and power without the cost of maintaining a huge and costly army. It was for the purpose of wresting supremacy and possessing- the “ocean gateways” of 31f of zadly ed butter. Place a pan of boiling water on the floor of the gas oven while the bread is baking. 7 Use a thermometer first, last and al- ways. Don’t guess at your work. Know what you are doing“. This is the baker’s greatest too]. He takes no chances; he knows, and in knowing lies the secret of his success. Any thermometer will do that will register 'from the freezing point to. 100 degrees Fahrenheit, when preparing the bread, but do not use this thermometer in the oven. A regular oven thermometer Her Ships Patrol the Seas Day and THE BRITISH NAVYVHOLDS THE KEY TO ITS SOLUTION. mam gag: » Egg Fahrenheit, when preparing the bread, but do not use this thermometer in the oven. A regular oven thermometer can be purchased at a very reasonable price. It will save its cost 'in three months. The assurance that the oven temperature is of the right degree con/veys to you a peace of mind that is above money value. ' wh e is known, it is a very easy matter to withhold one or two tablespoonfuls of flour or to add the s9me amount. The yeast must be fresh. By this is meant that it must have good color, a pleasant yeasty odor and be firm to the _toucl1: The compressed yeast is Night in Ceaseless Superiority of best kind to use. rush the top of the loaves of bread n taken from the oven, with melt tain Empire’s that WRLB’S V iermany irea ‘ress, Supremacy Vigil and Main- Brita locked it and for the 'ith citi hav rth am FLEET for the y and ys” of chal- . result f the W hip 11’ 6d with the grant. civil max ' -The destiny of the British'Empire, and the world at large, does not de- pend on the army, but on its navy. Its colonies and the Empire Islands could not exist but for its grand fleet. Its commerce would disappear in a night, and the citizens of the snug little islands set in the silver sea would starve in a few months. Bri- tain’s very existence depends on her ‘navy. The greatest and most surpris- ing development of modern warfare is the sudden evolution of the submarine. It can navigate the stormiest sea in perfect calm, perfectly invisible to the enemy. It is the most terrible men- ace that British merchant vessels have to face. It is the greatest danger on‘ the high seas. Great Britain has lost The British Navy, which is the veins and arteries of the Empire, with its innumerable crdisers, dreadnoughts, torpedo boats and mine sweepers, is the most formidable armada on earth, and on its strength and power alone, backed by iron destiny, depends the present and future of the world. With the fleet intact, Germany can never possess the “gates” of the world, or secure world power. 2% per cent. total gross tonnage .of merchant ve;sels, but the menace in the ‘future will have to be met by new methods, and possibly new men. Huge Floating Forts. When the great battle fleet assem- bled at Spithead in July, 1914, at a tirne when. though few of us realized it, the war clouds were already gather- ing, and the chancellories of seven or eight capitals were filled with doubts and fearsâ€"this great fleet, more for- midable than any ever seen before, was visited by thousands upon thou- sands of sightseers, not only from the far inland towns of Britain, but of the very heart of Central Europe. The thing about the great armada that im- pressed most were the guns, which ex- ercised a wonderful fascination. It was so wohderful that out of the sim- ple-lookingitubes that bristled on the sup‘er-Dreadnoughts, could issue mis- siles that would travel accurately for twenty miles or more, or at half that distance send to the bottom the mightiest ship afloat. The modern battleship like the Iron Duke or Queen Elizabeth, is simply a huge floating fort. She is designed for the purpose of hurling at the enemy as great a weight of armorâ€"piercing shells as possibleâ€"the result of naval battles depending almost altogether on the weight of metal and the accuracy of the range. An eng‘agementiof modern battleships, such as occurred in the North Sea a‘-few months ago, between Great Britain and Germany: which sent the German fleet into hiding, is the most terrible inferno that the mind can conceive. It is the most nerve- nigh-seas meet Will at last be in a position to meet the British fleet in actual battle for sea supremacy, but after two years the British Navy is stronger than when she first faced the issue at the outbreak of the war. The silent Vigil of the British fleet in the North Sea has saved all Europe, and France particularly pays a generous tribute to the sea-power of Great Britain. the ekly Expendituge Upon Imperial Infantryman ig' Sometimes $24. (plus the man’sE liabilities grant imum 403. Cost 1y WHAT A"‘TOMMY” COSTS ;t twenty-five ye: t‘ne worldâ€"the 1 ans, the greatee . 75 to 1Qs o the wife greatest; neeâ€"have ldâ€"strugg‘le 2 been engaged in a e, in which each great ught to outdo the others Lt be termed “destructive heat Britain. for vem's. *s the British Navy is when she first faced the threak of the war. The the British fleet in the ers the cost varies Those who take up‘ the study of the civil grant to 735 bee _have need to handle the subjed years, the best brains e greatest mathema- est chemists, no less masters of amflied foll of the staté’s ex- ntry private with iren, corl‘esppnd- able in civil life, 1' years, no Iesa applied in a great ééhtl} ago, 111 tain p1 chaufi‘E Here is a. story broug the front about Sir Dou Sir Douglas was, son “Two million-Yankees can make quite a dent, When they’re trailin’ a yellow- streaked knave, And there’s eight million more who will come at the call, ~ From the land of the free and the brave.” “All right now! Together, let‘s end the thing quick! ‘Fix bayonets! The Roche/don't like steel, . We’ll help you to finish the thing now we’re here, And Show them our army is’real. “Put it there, brother Serb, you’re a ' hard-yfightin’ kid, Will we muss up the Bulgars a bit? Come on,’ brother Russian, let’s jam the line hard, And Show Kaiser Bill he ain’t IT. “Hey, Little old Belgium, we’ll take the right flankl We’ll get back your homeland for you, For the Star-Spangled bamler in glory shall wave, . Backed by a million or two. “In spirit we’ve been by your side \ right along, ’Cause we never were keen for the \ Hun, Now we’ve joined, we’ll keep scrap- ‘ pin’ with you to the end, And back up your play with a gun. Make Room For Old Uncle Sam. “Move Over! You hard-hitting sons of King George, Move Over! You heroes of France, Make room for the legions of ole Uncle Sam, We’ve been waitin’ two years for the chance. . | HEGHEST PRICES PAID 5%???” 3%? 39 Bonseconrs For POULTRY, GAME. EGGS & FEATHERS Please write for partim P. P017131!!! & 00‘ car a A Haig LKenneth MacDougall “MOVE UP.” for him W‘s @Wau 11'1‘ Story. “and market. Montreal th4 my c ght back from uglas Haig. particulars