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Cornmeal Plum Pudding.-â€"Sca1d one-half of cornmeal with threeâ€" quarters cupful of boiling water. Cool and add one-half cupful of chopped suet, one cupful of fine breadcrumbs, one-half cupful of molasses, one and one-half cupfuls of raisins, chopped fine, three-quarters cupful of mashed potatoes, one-half teaspoonful of salt, one-half teaspoonful of cloves. one and oneâ€"half teaspoonfuls of cinnamon, oneâ€"half teaspoonful of ginger, one teaspoonful of baking soda, six table- spoonfuls of water, three-quarters cupful of flour, one tablespoonful of baking powder. Mix thoroughly, Pan Broiling: This is another method of‘vooking the fine cuts of meat when it is not possible to broil them. Broiled meat is more health- ful and also less wasteful than any other form of cooked meat. To Pan Broil Heat an iron frying pan red hot, then place in it the meat. Turn it constantly until cooked. When using gas range for broiling always place r Broiling: A very hotfire is neces- sary for this mode of cooking meat. Only the choicest, tenderest and most delicate cuts are suitable for cooking by'this method. The strong- heat in- stantly coagulates the albumen by searing it, thus retainifig all its juices and flavor. That this method may be successful it is very necessary that the meat be turned every few mo-A ments. This also insures it being cooked evenly. Grilling: Cbbkirixévifiéâ€"t' over a ,hot fira on“? grill pnade fqr this pqrpose. Correct Method of Boiling Meat Place the meat in a baucepan of boil- ing water and ‘then keep t1. water boiling rapidly for five minutes after the meat is added. Then place the saucepan in a position where it will cook just below the boiling point for the required length of time. Con- stant and rapid oiling will cause the albumen in the» eat to harden; there- fore no amount of cooking afterward will soften the fiber. It will only cause the meat to fall apart without being tender. ‘ It is important to keep the sauce- pan closely-covered. This will pre- vent the delicate aroma frd‘m evaporâ€" pan vent ati_ng Braising: Meat is placed in a hot sauce an and turned frequently. It is coo ed in its own juices in a close: 1y govertged saycepan. ' Steaming: Cdofiffié‘ meat by placing in §t9am bath or steamer. The meat is placed in cold Water and i brought slowly to a boil. It is then: cooked for timenecessary to obtain the " nutriment in the broth 01‘ liquid” usually three-quarters of an hour for; each pound of meat. Boiling as in Stewing Plunge the meat into boiling water. l This causes the albumen to form a coating over the surface of the meat,! thus protecting the juices. It is a, well-known fact that the albumen in the meat 'coagulates upon the appli-' cation of heat. The meat is then cook-ed until it is tender. Time allowance’ is about thirtyâ€"five minutes to thel poun . . Correct Method of Boiling Meat Place the meat. in a Saucenan of boil- DOMESTIC SCIENCE AT HOME _ . Nineteenth Lesson â€"C00king of .Meals. Bolling, braising, steaming, grillingfione quart of boiling water lln‘mlmg‘, sautemg, roasting and bakâ€"{tablespoonful of salt in the mg are the VDJ‘IOUS terms used, to deâ€" : pan .' This will prevent the note the methods employed in cooking } catching fix-é; it will also fac meats. leasy removal of this fat. wl HIGHEST PRICES PAIQ’ For RAW FURS 220 St. Paul St. w. Montreal. P.Q. Reference, ('uion Bk. of Canada HIGHEST PRICES PAID Please write for particulars. P. return 85 (20.. 39 Bomocouxll Market. Montreal For POULTRY. GAME, EGGS & FEATHERS and GINSENG N. SIL. VER ais is anothér be fine cuts of Jossible to broil is more health- PUDDING FOR DINNER flfiflf ’ Apple Tapioca.â€"Select eight med- ‘ium-sized apples. Core and remove [a thin strip of peel from the stem end of the apple. Wash half cupful of pearl tapioca. Place in a saucepan with one quart of cold water and cook Islowly for one hour. Now add the lapples and simmer slowly for three- ' quarters of an hour. Sweeten to taste. Season with one-quarter teaspoonful of cinnamon. Serve cold, garnished lwigh fruit whip. Snow Puddingâ€"One cupful of wa- tef, four tablespoonfuls of corns ch, four tablespoonfuls of sugar, white of one egg, one-half teaspoonful of vanilla. Dissolve water and starch in saucepan and then bring: to a boil. Cook until clear, about five minutes, and then remove from the fire. Add the sugar, flavoring and stiffly beaten whites of egg. Pour into cups that have been rinsed in cold water. Leave in cup until ready to serve. Make a sauce of one cupful of milk, two table- spoonfuls of cornstarch, yolk of one Start counting time after meat is oneâ€"half hour in oven and allow t‘welve minutes to a pound for very 'rare, fifteen for rare, eighteen for I medium and twenty for well done. Baste the meat with the liquid in 'the pamever‘y fifteen minutes. Do not add sea oning to the meat while icookilfg. t is a well-~known fact that salt will cause the juices and 'flavoring of the meat to dissolve and therefore become lost. Season steaks and chops just \before serving. Sea- son roasts five minutes' before remov- ing from the oven. Always make the gravy after removing meat/ from thepan. , then pack into two well-greased molds. Cover. Then boil in deep kettle or place in the oven in a pan of water for two hours. When ready to serve, reheat by placing in boiling water, or cut in thin slices, then lay in a baking pan and heat in the oven. Serve with vanilla sauce? Ehe dish 2i In many portions of France and England chops and steaks are served ypon platers set over a utensil of hot water or a special fuel that can be burned in a container that holds the platter. When serving a large steak alwaysvhave a cover of metal or anâ€" other hot dish turned over the meat to prevent it chilling. Note: Never dish meat on a cold platter. ‘The contact of a cold dish with the 'hot meat will injure its deli- cate aroma. To bake (oven mist) use same proâ€" cess, uslng regular oven. Allow one-half an hour after placing meat in the oven before counting the time. This is necessary so that the meat may reach the required tempera- ture to start cooking. Roasting and Baking of Meats l Roasting or grilling is done before open fire, the meat being turned fre- quently, so that all sides may be cook- ed alike. The meat is basted with its! own fat. This method of cooking meat, is uSed daily in Europe, but not much used in this country. ' When a piece of meat is large it is roasted. Meat cooked in an oven by radiated heat is frequently called in this country “roasting.” It is well known ' and needs little description. When baking meat always use a wire , rack to lift the mat from the bottom of the pan. This will insure even cooking. ’ ' Use the broiling oven in the gas range for ro'asting,‘placing rack suf- ficiently ’Iow. Have the oven hot en- gizlgh to brown meat quickly, then me- ce the heat so that it will cook even- ly, turn the fioast three times during the “processx Meat when broiling always puffs slightly. This is partly due to the quick searing of the surface. As the meat cooks this disappears, so t at if you press the meat slightly with a knife and it does not feel spongy it is then ready to serve. Do not overcook méat. It loses all nutritive value as a-food if it is cooked until hard and one quart of boiling water‘and 9ne tablespoo‘nful of salt in the dripping pan.‘ This will prevent the fat from catching fil‘é; it will also facilitate the easy removal of this fat, which when cold, can be lifted with a knife or spatula. e fire and then add the yolk of egg, gar. Beat well and then add the woring of vanilla. h Indian Apple Pudding.â€"Scald one- .If cupful of cornmeal with one and ‘e-half cupfuls of boiling water. '. thinly sliced apples in deep with the corn; Repeat until the dis o: cornmeal With one and Ipfuls of boiling water. th\ and add three-quarters syrup, oneâ€"half cupful of half teaspoonful of grated Mix thoroughly. 'Now Adding dish weld. Place in ayer one inch deep of peel- nly sliced apples. *Cover 681‘. Nh ‘ That night we stayed at a ranch- ‘house, and at daylight the next morn- ‘ing went back to where we had tied 1the last lion”. We found that he had broken the chain near the collan\ and “escaped.~ When we turned the dogs Floose on his track they led up the 'mountaimto a deer carcass, where we ‘found the tracks of two other lions. Pretty soon the dogs barked “treed,” and we captured another lion, which we took down and tied in the barn at the ranch, because the day had turned snowy. At two' o’clock the next afternoon we stopped at the top of a mountain to listen, and we could hear the dogs giving tongue about halfway dowri the other side. In an hour we were down to where the dogs were and found that they had two half-grown ~1ions in large fir' trees. They had held‘.them there all night. After we had fed the dogs Charlie cut me a pole about sixteen feet long, and I went up the tree where the first lion was and put a wire loop round his neck and chained him to a big pine tree, just as you would tie a dog's. Then we went to the tree Where the [dog‘s had the other lion; but just as I was near enough to put the wire noose round his neck, he got uneasy, and down the tree he lcame. Away he went with the dogs at his heels. After irunning about seven hundred rods the ‘dogs treed him, and I tried the same tactics again: This time he was not so spry, and I put the wire round his neck. We tied him also to a tree. The next day we returned to the place where the lions had killed the deer and found two sets of tracks in ’the snowâ€"~one leading up the moun- tain and the other down. The dogs took the upper track, and in less than fifteenlminutes they had the lion up a tree. 'We captured him in the same manner ‘as before. He‘ wasn’t a very big one, and so I just put him in my pack sack and carried him down the hill to the place where we had seen the other track. The dogs were only a few minutes treeing this lion, which was the one that escaped with our col- lar. This time he climbed as high as he could, but I followed and caught him with the wire. We hired a wagon and team and took the four lions to Troy. where we boxed them for ship- ment to an Eastern “zoo.” The idea proved such a success that the priests (who were the real rulers of Egypt) declared the cat a sacred animal. Temples were built in honor of the cat goddess, i’asht, and pussies were mummified with as much cere- mony as men and women. The Phoenicians, those hardy voy- agers, found cats useful to catch rats and mice on ghipboard. They carried them from Egypt to all parts of the then known world and thus the ani- mal became cosmopolitan. Your Tame House Animal Is Really a Wildcat From Egypt. Thousands of years before the be- ginning of the Christian era Egypt was a land of storehouses overflowing with the rich produce of the fertile Nile Valley. Rats and mice found no- where such food supplies and hospit- able hiding places as in these granar- ies. / WHENCE CAME THE PUSSY CAT? It is surmised that the first attempt at domestfcating the cat was made when specimens of the feline tribe (which abounded in the region) were caught and locked up in the grain houses to kill the rodent vermin. a mile and came to where three other lion tracks joined the one they were on. We travelled as fast as we could through the snow, and every time we reached a divide we listened for the dogs,» but could hear nothing. We knew that they would never quit until they had every lion up a tree, and that they would hold them there until we came even it took us two or three How a Hunter Captured Four Beasts For a Zoologi: :1 Garden. To the “tenderfoot” a mountain lion scarcely seems to be a beast that one can afford to be familiar with, 'but among hunters who know his traits there are some at least who hold him in scorn. One such is Mr. M. H. Bak- ker who describes in Outdoor Life how he captured four of the big cats for an Eastern “200.” I had heard, he says, that there were some lions near Troy, Montana; and so Charlie Wood and I bought food enough to last us four or five days, and started out to look for tracks. Finally we found a track two or three” days old and set our dogs on it. Be- fore long they were out of hearing, but we followed their trail for about asson had been learned “Now, name somethi that is dangerous to g .as a horn.” ays mo tor car!” re}: w h m. in ‘t the A LION HUNT Similar. 1 natural 1 : rhinoceros t to know hr DY Torture of a more refined nature has been employed upon its prisoners in recent years. Prince Kropotkin tells how the revolutionary Karakozâ€" off was kept awake for a week at a time by guards who sat/on either side of him to rouse him whenever he showed signs of falling asleep. The unhappy man at last acquired the art of swinging his leg while he slept, so as to delude his guards into the beâ€" lief that he was awake; but they de- tected the trick. As a result of that treatment Karakozoff was in such a state of collapse that when he was at last led out for execution that it seemed as if his body did not contain a bone unbroken, and the rumor ran through the crowd that his jailers hag The fortuns of St. Peter and St.) Paul, in which some of the Russian: reactiona‘fies have been recently im-‘ prisoned, is a huge mass of stone" on the bank of the Neva opposite the Winter Palace. According to 3 the Manchester Guardian, it is a place of sinister memories. Within its walls Peter the Great tortured his son; Alexis to death. It was there that the Princess Tarakonova, placed in a cell, that became flooded during an inunda- tion, found rats climbing on her to save themselves from drowning. In the same fortress Catherine II. buried= alive the unhappy persons who ven-‘ tured to object to the murder of her husband. The Fortress of St. Peter and‘ St Paul Opposite the Winter Palace. In The Rural Districts. Scarcely a dozen years ago it was impossible for, the great majority of the people on this Continent to see the most distinguished actors or to hear the best concert artists. That privilege was reserved for folk living in the larger cities, and perhaps it was one of the reasons for the drift of population from the rural districts. Assuredly, the advantages of city life included‘these privileges as well as that other on<?â€"of living in a. four room apartment at sixty dollars a month. Two great inventions have swept away some of the distinctions between Town and Country. The \Moving Picture industry has attracted some of the most eminent players on both continents. Today we see Sarah Bernhardt and Sir Herbert Tree in the little playhouse of the country village, at a negligible cost. Toâ€"day we may hear in our own draw- ing room the limpid voice of Marie Ra‘ppold or Alice Verlet by the aid of the phonograph. These singers still go to the large cities, but they are go- ing as well to the sodlhouse in the Peace River district, and even to the shores of the Arctic ocean. It is in- teresting to read over the names of HARRINGTON & BARRETT. Publishers of Historical. Patriotic and “Religious Pictures, No. 46 St. Alexander Street. Montreal. 0119.. Dept. W’. Black ‘ Green or Miiired } S‘ ON BEGEIPT 02‘ 700 Money Order. we will forward to any address in Canada, our soul stirring war picture “VICTOEIOUS CHARGE or TEE CANADIAN! AT THE BATTLE or OOUECBLETTE." size of picture 18x24 inches. EXACT REPRODUCTION from original oil painting by E. R Garzlan. done in nine colors of oil. Picture portrays vividly the heroic charge of the Canadians. and brilliant hand-to-hand action. We are now almost through with our third edition of this remarkable picture. Get one while there is yet time. This is an exceptionally low offer direct from publisher to youâ€" A RUSSIAN DUNGEON. Every infiusion is alike delicious POLO, MOTORING, TENNIS, BAY ANDVSURF BATHING, FISHING AND BOATING. Hotel Del Cfimnadg GET THIS REMARKABLE WAR PICTUE nkler Hotel is equipped xhroughout with Automatic Coronado Beach, California JOHN J. H a v :AAJIERUI 18- Hole Go If Course 611302“: 3.56m Sealed Packets only. AMERICAN PLAN Near San Diego 3 Leaf iQfiS 0i: Kropotkin himself spent some un- happy years in the fortress iii the seventies. The floor \and five-foot ithick walls were covered with felt, so {that the silence became unbearable. Kropotkin, however, had a happier lot than some, for at the request of the Geographical Society of Russia he was permitted to continue his work on ‘the glacial period. Pens and ink were provided for his use by special per- 'mission of the czar, but he could use them only until the hour of sunset, 'which in a Russian winter is three .o’clock. ' The “Canuck” is quick, clean, efficient and economical. ’ Buy from your local dealer. or order from us direct. all charges paid. E. T. WRIGHT 05).; LIMITED HAMILTON, CANADA.’ Make Your Own Bread killed him in his cell and had brought out an Indiaâ€"rubber doll for the scaf- fold. " Victory In both instances ls usured by using the A ”' Domestic economy is going to win the War against the Hun. Sanftatlve hoiné Eéthods of food pra- paratlon will win the war against dis- ease. Bread Mixer some of the artists under contract to one of the great record producing companies. Besides those mentioned, there is Mme. Matzenauer the great mezzo-soprano, Alberf Spalding the violinist, Herman Sandby the Scandi- navian ’cellist, Glen Ellison the Scot- tish baritone,“ Caroline Lazzari the Italian contralto arid Reed Miller the American concert tenor. Another producing agency has a still longer list which includes some of the most eminent singers and musical artists in the world. What efiect will familiarity with the work of such singers have on the musical taste of our Canadian people? Surely it ought to develop a sense of appreciation and under- standing that hitherto has been foreign to our people. The time will soon come, if the advantages of the phonograph are brought before the public, when good music should ex- clude a great deal of meretricious stuff which has lasted too long in popular affection. We laugh in these days over The Battle of ,Prag or The Maiden’s Prayer, both beloved of our. grandparents. Possibly our posterity will smile as cheerfully over some of the music which won high favor amongst us in this year of grace, 1917. Eight Idaf size Four loaf size 5a Ganuck” $2 ._75 $3.25 Save your Money Enjoy good Health Manager E‘ea, Rats gflifi'p E 155