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f V Our F THANKSGIVING DINN ER. Fruit Cup ' Roast Turkey with Swedish Dressing cstive Dinner cooking: Place the meat in a large, kettle with sufficient water to cover, and boil until tender; then remove, ’UNll'EDETIllES Wlll. A despatch from Washington (the meat, place it in a pan and put Am BRITAIN lN SOLVING EUROPEAN PROBLEMS l arations. To this end Great Britain’ Celery, Rolls, Cranberry Sauce Mashed Potatoes, Stewed Tomatoes Hot Slaw Thanksgiving Pudding, Orange Sauce Nuts, Raisins, Coffee A mock chicken pie is made by partly filling a pan with leftâ€"over roast pork cut into small pieces, mois- ten Well with gravy,. cover with'a layer of biscuit dough, and bake in the oven. Orange sauce: Whites of three eggs, one cupful of powdered sugar, juice and grated rind of two oranges“ juice of one lemon. Beat the egg whites until stiff, add sugar gradually, and continue beating while adding rind and fruit juices. Thanksgiving pudding: One-third says:â€"â€"In response to an official in: seeks the aid of the United States. quiry by the British Governmch That there had been a formal ex- aSccretary of State Hughes has in-E change of views between London and formed Great Britain that the United/ Washington on the European situaâ€", States is willing to participate in an: tion was disclosed by Secretary, advisory economic conference for the} Hughes on Thursday night, a few purpose of considering Germany‘s caâ€"‘ hours after former Prime Minister pacity to pay reparations and methods' Lloyd George had called on him and of effecting such payments. lunchcd with President Coolidge and linto the oven to brown. In this way imuch of thc fat is boiled out, and a delicious gravy can be made from the ystock. On the following day put the iremaining stock, or gravy, into n baking-dish, thin with milk, add a :few bits of the left-over meat and. bring to a boil on top of the stove. h in dum lin 5 made from . T en drop p g “113 is guaranteed a soft, rich biscuit dough, and finish 'cooking in the oven. Hot slaw is made thus: Remove the louter leaves and the hcart from a Ihead of cabbage, chop the remainder. 'Put a piece of butter the size of an egg into a saucepan, add one cupful of sugar, one dessertspoonful of dry mustard, pepper and salt to taste. Mix, then add one egg, well beaten, cooperation only on the understanding that France and all other powers directly interested in German reparations conâ€" cur in the plan and participate in the confercnce. If France or any prove of the project of a reparations survey by an economic conference, and refuse to participate, the States would determine whether it Harvey Makes an Offer Ambassador Harvey of the United States. renewed the offer of the Hughes' plan for a settlement of the other interested power should not ap-. United ' of a cupful of suet, one teaSpoonful and last of_all. threeâ€"fourths of a of salt, one-half pound of figs, finelyi‘ cupful of Vinegar and oneâ€"fourth of chopped, oneâ€"half teaSpoonful of grab: a cupful of water. Melt, then let come ed nutmeg, two and one-half cupfuls to a boil, stirring all the time. When of stale breadérumbs, one-half cupful it thickens, remove from the fire lest of English walnut meats, two tea-iit curdle. and_ add the cabbage, 'a spoonfuls of baking.powder, three.' handful at a time, stirring until it IS reparations trouble. in his farewell speech in London. The plan provides for a commission of experts to investi- gate Germany's ability to pay repara- tions. $5.80; strong bakcrs'. $5.60: winter would participate, only after mature deliberation. Britain is revealed as putting forth a desperate effort to halt the dismem- berment of Germany and restore the status quo, with Germany and France in agreement on the payment of rep- quarters of a cupful of milk, twoiall moistened with the sauce. Keep tablespoonfuls of flour, one cupful of brown sugar, four eggs, threeâ€"quarters of a teaspoonful of cinnamon, one-i half cupful of raisins, seeded and cut.’ Chop the suet and work with the hand until creamy, then add the figs. Soak the breadcrumbs in milk, add the eggs well beaten, then the sugar, salt, and spices. Combine the mixtures, add the nut meats and raisins (dredged with flour), add the bakingâ€"powderl and beat thoroughly. Turn into a buttered mold, steam three hours, and serve with orange sauce.. I For fruit cup, cut apples, bananas and canned pineapple in small cubes.‘ Peel and cut oranges in small sec- tions, halve and seed white grapes. Mix fruit with granulated sugar and a little lemonâ€"juice, then place'- in lemonade or sherbet. vglasses or in glass sauce dishes. Place the glass or dish on a small plate, top each serving with a maraschino cherry and serve cold. . Turkey dressing in Swedish style is recommended; it requires two cup~' fuls of stale breadcrumbs, twa-thirds' of a cupful of melted butter, one- half cupful of raisins, seeded and cut in pieces, one~halt cupful of English walnut meats, broken in pieces, salt,l pepper and sage to taste. Mix the in~ gredients in the order given. A rich cranberry sauce is made, thus: Use an equal measure of berries‘ and sugar. Wash, drain, and put the, berries in an enamel kettle with just! enough cold water to show when thel berries are pressed down. When the! berries boil, add one-fourth of the. sugar, sprinkling it over the berries1 |grease rises in the water skim it off, lscraps left from roast turkey. Scrape warm until served. Roast. turkey: Select a turkey hav- ing no scales on the legs, and with a skin that tears easily. A turkey does not begin to be plump until it weighs about eight pounds, so it is not ad- visable to choose a bird weighing less. Dress the turkey twenty-four hours before it is to be cooked, and put away in a cold place, for this will help to make it tender. Thoroughly wash and dry the bird, cover with a coat of melted butter, dust with salt and pep- per, then cover with flour. If the bird is cooked properly and is well bested every fifteen minutes, this treatment will insure juiciness. Place the turkey, breast down, in a'dripping pan or roaster that is half-full of boiling wa- ter, turning the bird over the last half-hour to insure an even brown. Allow fifteen minutes to a pound for a young bird and twenty minutes to the pound’for an old one. As the and use the water that is left for gravy. Turkey soup: The following method is better than boiling meat, bones and stuffing together, as the stuffing ab- sorbs the oil and gives the soup a strong flavor. Take the bones and the meat from the bones and lay aside any nice pieces, no matter how small. Remove all the stuffing and kEep it separate. Break bones and pack them closely in a kettle. Cover with cold water. Add one small onion, sliced, one teaspoonful of‘ salt and a little pepper. Simmer two or three hours until the bones arc clean. Strain and: itold the prcss that only the United States can bring about the solution ofx Europe's problems. Mr. Lloyd George declined, however,l to comment on the Hughes note. As a culmination of the subtle drive} of the canny Welshman to induce thel iUnited States to take a strong hand’ lin European affairs, the Americani reply to the London sounding falls“ short of what he had hoped fun! though he regards it as a step in the', right direction from the British point‘ of view. . Mr. Lloyd George, however, does not despair of the United States,I which he foresees eventually setting the European house in order. "‘_â€"_'_-= pats, choice, $5.75 to $5.85. Rolled oatsâ€"bag of 90 lbs.. $3.05. l'ii'anâ€" WA 7 7" " ”‘" “"‘ '-“ $27.25. Shortsâ€"$30.25. Miclfliingsâ€" ' ‘ _ $36.25. Hawao. 2, l‘el‘ ton. car lots, A ThankSgnnng grand $15 to $16. ‘ mother. Lightvoieight bulls, S2 to $2.25; heavier bulls, $2.50 to $2.75; cutter By Myrtle Jamison TrachseL cows, $1.50 to $2.25; canners, $1; bet ter quality cows, $2.75 to 33; good veals, $10; grassers, $2.25 to $3; hogs,I thick smooths and shop hogs, $8.50 to. $875; do, selects, $9.25; sows, $6 to} $6.75. 1,490 Irish Prisoners Cease Their Hunger Strike . Janie ran out of her house just as Lula Lee appeared on the porch of the house next door. “Oh. look, Lula Lee, there is a big snowflake! 1 do believe tomorrow will be a white Thanksgiving. Wouldn‘t. that be perfect?” “I don’t know,” said Lula Lee doubtfully. “I don't think it can be perfect without a Thanksgiving grandmother, and I shan’t have one this year." “What is a Thanksgiving grand- mother?” asked Bobby, who came run~ ning from across the street. “A Thanksgiving grandmother is one that cooks the dinner for you her- Dublin. Oct. 28.~Following the Gov- ernment‘s pronouncement that none of the numerous hunger strikers would be released frpm prison, it was announced officially to-day that 1.490 persons who were refusing food abandoned their strike during the week end. self ,, Richard Mulcahy. Minister of Deâ€"5 “i fence, replying to the Cork Corporaâ€"f an ,, sighed Janie tlon‘s demand for the release of the, .Zth, exclaimea Lula lee suddem prisoners. said in a note: ,Iy ' ‘ “Surely your corporation may couâ€"' ' .' Eider it “8 (km to Offer to those ‘ the end of the street looks exactly like charged with the grave responsibility l a Thanksgwmg grandgfithirhc‘g: . b. of securing peace and effective assist- ‘ aSk he]. to be ours' will be." ance toward that end than that of . unreasonable telegrams... , It was a daring thought, but all . 'three made off down the street, roll- _‘"‘ ing their hoops in fl'Llll of them. The St. John, N.B., dry dock is now No sooner had they knocked on he an accomplished work, and was open- door of the cottage than a little old ed on October 29th. It is the largest lady with white hair was smiling dry dock in North America, and cap- dowu upon them. Through the open able of accommodating the largestldnor came delicious cookery smells. ship in the British navy. lb‘obby sniffed. haven’t any grandmothers at, “The little old lady that lives at, without stirring. Let it boil for alremove the fat. Put the liquor on to: minute, add another fourth of thejboil again and add for every quart sugar and repeat until all the sugariof liquid one cupful of turkey meat, is used. Boil up once more, cookinglcut fine, and half a cupful of stuffing: slowly, and do not stir. If you serve roast pork for Thanks- giving dinner, try this method of TORONTO. Manitoba. wheatâ€"No. 1 Northern, 81.06%. Manitoba oatsâ€"No. 2 CW, 51c; No. 8 CW, 47%c; No. 1 feed, 451/2c. » Manitoba barleyâ€"Nominal. All the above, track, bay ports. American cornâ€"Track, Toronto, No. 2 yellow, $1.26. Ontario barleyâ€"60 to 62c. Ontario wheatâ€"No. 2, nominal. Ontario ryeâ€"No. 2, 70 to 72c. Peasâ€"No. 2, nominal. Millfeedâ€"Del., Montreal freights, bags included: Bran, per ton, $27; shorts, per ton, $30; middlings, $36; good feed flour, $2.05. Ontario wheatâ€"No. 2 White, 95c to '1, outside. Ontario No. 2 white oatsâ€"40 to 44¢. Ontario cornâ€"Nominal. Weekly Market Report If the stuffing is omitted, thicken the soup with flour. Simmer until the: [meat is tender and serve at once. Beansâ€"Canadian handâ€"picked, 1b., 7c; primes, 6172c. Maple productsâ€"Syrup, per imp. gal., $2.50; per 5-gal. tin, $2.40 per gal.; maple sugar, 1b., 25c. Honeyâ€"60~lb. tins, 12 to 130 per) 1b.; 10â€"1b. tins, 12 to 13c; 5â€"lb. fins,“ 13 to 14c; zi/Zâ€"Ib. tins, 14 to 15c;f comb honey, per doz., No. 1, $3.75 to1 $4; No. 2, $3.25 to $3.50. : Smoked meatsâ€"Hams, med, 27 to, 29c; cooked hams, 40 to 42c; smoked? rolls, 22 to 24c; cottage rolls, 23 to 27c; breakfast bacon, 30 to 34c; spe- ,cial brand breakfast bacon, 34 to 38c;i backs, boneless, 31 to 38c. , Cured meatsâ€"Long clear bacon, 50, to 70 lbs., $18; 70 to 90 lbs., $17.50;l 90 lbs. and up, $16.50; lightweight rolls, in barrels, $36; heavyweight rolls, $33. Lardâ€"Pure tierccs, 17% to 18c;l Ontario flourâ€"Ninety per cent. pat, in jute bags, Montreal, prompt ship-,l ment, $4.50; Toronto basis, 34.50;; bulk, seaboard, $4.40. Manitoba fiourâ€"lst pats, in jute lacks, $6.50 per barrel; 2nd pats, $6. Hayâ€"Extra No. 2 timothy, per ton, track, Toronto, $14.50 to $15; No. 2,: $14.50; No. 3, $12.50; mixed, $12. Strawâ€"Car lots, per ton, $9. Cheeseâ€"New, large, 25 to 26c;‘ twins, 26 to 26léc; triplets, ‘27 to E'Hfic; Stiltons, 27 to 28¢. Old, large,u 82c; twins, 38 to 83km. ‘ Butterâ€"â€"Finest creamery prints, 40 to 42c; ordinary creamery, 37 to 3Sc;‘ No. 2, 36 to 37c. Eggsâ€"â€"Extras, in cartons. ~l~l to 43c: extras, 4:! to 43c; firsts, 38 lo 30c; seconds, 31 to 32c. Live poultryâ€"Spring chickcns, 4 lbs. and over, 25c: chickens. 3‘ to 4 lbs... 22c; hens, over 5 lbs. ‘Zic; do, 4 to 5 lbs., 15c; do. 3 to 4 lbs” 15c: roosters, 15c; ducklings. over 5 lbs. 20c; do. 4 to 5 lbs. 18c: turkeys. young, 10 lbs. and up, 25c. Dressed poultryâ€"-â€"Spring chickens. ~i _ lbs. and over, 33c: Chickens. :1 to 4; lbs. 30c; hens, over 5 lbs, 290; do, 4, to 5 lbs., 24c; do, 3 to 4 lbs, 18c; roosters, 18c; ducklings. over 5 lbs... 28c; do, 4 to 5 lbs., 25c: turkest young, 10 lbs. and up, 80c. lie to 16’7éc; prints 181,; to 18%. ‘58 to $8323: tubs, 18 to 18950; pails, 181.5» to 19c;: prints, 20 to 21c; shortening tierces‘ 151.; to 15%c; tubs. 1mm 16c; pans,‘ I Heavy steers, choice, 37.2.5 to 57.50;: do, good, $5.50 to 86; do, med, $4.50.- to $5.50; do, com.. 33 to $4; butcheri heifers, choice, $6.25 to $6.50; do,f med, $4.50 to $5.25; do. com., $3 to, $3.50; butcher cows. choice. $4.25 to: $5; do, med. $3 to $4; canners and: cutters. $1.50 to $2.50; butcher bulls.f good, 84 to $5; do, com.. $2.50 to 33.50;? feeding steers, good, $5 to 36; do, fair. $4.50 to $3: SlOth rs. good, $4.50 to 35: do. fair. $3.50 to $4: milkers and springcrs. N!) to $110; mime choice. $10 to $11; (in. mi .l.. $9 to 301‘ do. com.. 31 to 35; do. :msscrs, $3.50 to $4.50; lambs. choice. $11.25 to $11.50: (in, l'u<‘k<, $9.77: to 310: do. com.. 38 to $8.30; sheep. light ewes. good. $5.5” to : do. fut. heavy. $4 to $5: dc, culls, - to $2.30: hogs. thick. smooth. l".\\'.. 9‘50 to $8.75; do. fob. do. country points. $7.751 to 53: do, sclccts. $0.30 to $0.50. MONTREAL. \Vesr.. No. . Oatsâ€"Can. 57‘ to: ;58c; do. No. 3, 5612 to 57c: extra No.‘ 1 feed, 55 to 5512c; No. 2 local white, 54 to 54‘v-3c. Flourâ€"Man. spring wheat pats, lsts, $0.30; do, ‘2nds, 1 l l i I . ; _ I :xr , . . _ 1. THE CHAMPION OF THE SEA The Canadian champion fishing ship. the famous "Bluencse," to compete “'iill the “Columbia.” the United Siziies contestant for the honors of the international Fishermen": race. The "Ulueuose" has held the chum. pionship [or several years. I which is 1 “That’s her; I can smell it cooking,’ he whispered cautiously to Janie. ' "We wondered whether you were a Thanksgiving grandmother," explain- ed Lula Lee. "Why, Iâ€"” the little old lady hesi-‘ tated. \ “Because if you are," spoke Janie, “we want you to be our grandmother and let us eat Thanksgiving dinner with you.” The little old lady threw the door twide open. “Come right in; I am so :glad to have you." ‘ She led the way to the kitchen, saying, “I wonder - whether we couldn't have our Thanksgiving din- ner today, since you are already here; It is only one day early.” The children were quite willing. “I think," said grandmother as she fluttered about, “we had better have thick slices of country ham instead of turkey. There won’t be time to toast a turkey." “May we help you?" asked Lula, Lee and Janie. Grandmother said they might set the table. “Set five places,” she said. “But there are only four of us,” counted Lula Lee. “One, two, three,S four." ‘ Grandmother looked mysterious. “There is some one else quite as im- portant as a Thanksgiving grandJ .mother," she said, smiling. ‘ “who?” “I can’t tell you yet, but be sure you set five places.” What fun it was, and how beautiful the blue-and-white dishes were that they brought so carefully from the, pantry. Bobby hopped about first on: one foot and then on the other, try- ing to see what it was grandmother was taking from that jar and this pan. When everything was steaming on the table grandmother said, “Take your places now and be as still as little mice. I want you to surprise some one.” ' The three wanted to ask one an-, other who it could be, but they never made a sound while grandmother went out to the shed. Then a man stood in the doorwayâ€"a tall man with white, hair and surprised blue eyes. “Our Thanksgiving grandfather!" exclaimed Lula Lee under her breath. “Well I vow!” said the tall man.‘ “If it isn’t the children all back home again just as they used to be. Here’s Alice, Mary and little Ben.” He went around the table and hug- ged each one of them before he took his place, and the children didn’t even notice that he had called them by dif~ ferent names. Grandmother had slipped into her, place at. the foot of the table. Grand- father looked at her pink cheeks and happy eyes and said softly, “And we thought we should have to have our,i Thanksgiving dinner alone!” Then he bowed his head and gave, thanks for “all the good things and; these children that bringrback dear} scenes.” “And for Thanksgiving grandmotm ers and grandfather " added Lula, Lee softly.â€"â€"Youth's Companion. ‘ ~49 Eternal Flame Over French Soldier’s Tomb Paris, Oct. 29.-’~-Eternztl‘ flame will rise lllMA‘i? the tomb of the unknown sultiier benmih Napoleon's arch of triumph at Paris. The .r\(lmini.~Lra[ion (if Fine Art.“ is making a llélfrjl‘ bronze lamp which aviil be an undying symbollic flame, kepz olive perpetually by war veterans \oiunmi'y tending the lire of remem- brance. The flame will be lighted next Armistice Day. ._.__.5~ Tortoises are very tenacious of life' I one of these animals existed, appar- ently quite unconcerned, for eighi months after its brain was removed.