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For dessert nothing surpasses, to most men’s mind, berry or fruit pies. Made the day before, they can be owarmed up at the last moment. Fruit and cake make good alternatives for the last course. Fruit jellyâ€"full of berries or fruitâ€"With cream, is a day-before task and easily served, as are many other puddings. But they must be prepared a day ahead. The woman who has an ice cream freezer with a right-sized son to turn it can serve this cooling but hearty‘ dessert. There is nothing more de- licious, and all but the freezing is done in advance. A word as to cakes and cookies. Put all the good things into the cake proper and omit the laborious frostings. Nuts, lots of them, cocoa- nut, raisins, candied cherries make a frosting superfluous. Pour the batter in a loaf or a shallow square or ob- long pan, sprinkle with cocoanut or The salad depends on the seasonâ€"â€" sliced tomatoes or cucumbers, radish- es, onions or lettuceâ€"and cabbage, especially the real slaw with sour- cream dressing; is a universal fav- orite. ' The garden Will supply potatoes, green vegetables and salad. The vege- tables call for the top of the stove, but the cooking time is relatively short. Limit the vegetables to one variety unless a steamer is used. To save time and labor substitute packâ€" aged noodles for potatoes, which de- mand preparation; The ovén is £0 b'e depended on for the‘ bulk of the cooking. A big pot or pan of beans may be baked the day before and warmed up as wanted. Roasts will give- hot meat for dinner and cold slices for supper. 'Macaroni and cheese for supper is browned for an hour in the oven be- fore serving. Even a [neat stew will cook away merrily in an earthen dish in the oven and will be the better flavored for it. Top-of-the-stove cooking should be kept down to the minihium, for that space will be needed for coffee and tea making and last touches on grav- ies and sauces, unless, however, a steamer or pressure cooker takes its triple burden of the cooking on one round of the stove space. And both thé steamer and pressure cooker are admirable for large-quantity cooking in small-quantity space. Those who know in advance the exact day and hour of the arrival of the threshers have the choice of sev- eral menus, depending on what is most easily obtained and what is most easily cooked. . Last-minute cooking, like frying and broiling, is best avoided. The last minutes are busy enough with table setting and serving. DINNERS FOR THE THRESHERS.H Planning carefully in advance will? and bake. Serve in slices or squares. eliminate manyvof the threshing-time! When the gnachine pulls into the difficulties in the kitchen. To be suc-‘ field unexpectedly, the meal must be cessful, meals for threshers-must taste based on supplies that are on hand. good and be hearty enough for hard- One clever housewife holds over in a wol'king' menâ€".30 that the crew will‘safe place enough of her own canned work cheerfully and come back eag-lgoodsâ€"meats, vegetables and fruitsâ€" erly the following year. to serve two or three such unplanned- And for the benefit of the housewife, for meals. they must be easy to prepare andl She opens a few cans and starts cooked in large quantities, for seconditheil‘ contents COOking, gathers What and third helpings, lthe garden will yield for salad and Willnbw â€"AND THE WORST IS YET TO COME About the Heusc > ‘ A few ca‘hs of corned beef plus po- ‘tntoes will give delicious hash; mois- ten it with milk and bake in the oven 'until brown and crisp. A baking dish 'or casserole is excellent. i She opens a few cans and starts ttheir contents cooking, gathers what the garden will yield for salad and fresh vegetables, and soon a real 100 {per cent. meal will be ready for serv- : mg: Here are some good combinations: Roast beef, browned potatoes, sum- mer squash, radishes and lettuce, berry pie. With ingenuity and foresight the emergency will be met successfully and the guests more than satisfied. And the threshing is over for another year. Others may prefer to make a rich biscuit dough, pat it into shape, bake it as a Shortcake and cover with whatâ€" ever berries or fruit are in season, or lacking either, with canned fruit and cream. But dessert must not be forgotten! The ingredients for gingerbread are always at hand and it is quickly mix- ed. Baking while the meat is being eaten, it comes out hot and spicy to go with canned fruit or fresh fruit or by itself with rich cream. If bread is lacl-Eing, try cornbreadâ€" easily made and baked. Next in time of preparation come muffins and drop baking-powder biscuits. The fresh vegetables will depend on the season. If time and help are lacking, open up some canned ones and heat with seasoning and butter. Noodles or rice may replace pot’gtoes if drained well and buttered gener- ously. - ‘ Something for a salad will surely be on hand, and a bottled dressing on the shelf will replace the homemade. Canned beef emptied into a big covered baking dish with new carfots, peas, diced potatoes, onions and some tomatoes, makes a corking good stew. Kippered herring or the large sar- dines put up in sauce offer possibili- ties for supper with some scalloped potatoes, salad and fruit with cake. A scalloped dish of alternate lay- ers of salmon, green peas and white sauce with bread crumbs, seasoned with onions, parsley and paprika and baked in the oven, makes a good meal. With a couple of packages of mac- aroni, a can of tomatoes or tomato soup and some cheese, a hearty sup per dish of macaroni, with tomato- cheese sauce, is possible. Dried beef, sausage or canned meat is also good with macaroni. “And instead of cookies make drop cakes and the work will go twice as fast. These, too, may be full of sugar and spice and everything nice. bacon before heating in the oven until the bacon is crisp. Baked beans are emptied into a laxge dish and covered with strips of WW5. “Stiddy, there, lion; take it aisy," quavered the Irish Zoo attendant. as the transfer of a wild beast from one cage to another was being effected. “What‘s the idea?" asked a fellow- The following couplet, from “The Rubaiyat," seen by chance, induced Briton Riviere to paint that. wonderful canvas “Persepolis”: Similarly, two tragic stanzas from “Yeast,” by Charles Kingsley, inspired that striking picture, "The Poacher's Widow." The verses run: A p-oacher'sv widow sat sighing On the side of the white chalk-bank, Where under the gloomy fir-woods One spot in the ley throve rank. “The Widower’ owes its conception to an equally pathetic incident. Sir Luke had hired a. broken man off the streets to sit, nursing a baby. for his picture, “The Casual \Vard." During a rest period Sir Luke caught his model looking at and petting the baby as tenderly as any woman, and so im- pressed was he with the unrehearsed scene that he put it on canvas. Secular as well as sacred literature has inspired pictures. Marcus Stone was so impressed by Dickens’ descrip- tion of Mr. Dombey’s Joy at the birth of Paul, and his consequent neglect of Florence, that he painted the scene. passing down a village street and saw a miserable-looking woman walk by him, with downcast eyes, amidst the Sheers of the inhabitants. The scene so impressed him that he made in- quiries concerning the woman, learnt her historyâ€"she had been imprisoned for child~m~urderâ€"ard painted his tragic picture. Two of Sir Luke Fildes' pictures were Inspired by accidental circum- stances. Thas-e are “The Return of the Peuitent" and “The Widower.” The idea for the first-named paint- ing came one day when the artist was “I had been re-reading the Testa- ment, and had read as far as Revelaâ€" tions when, anxious.to finish the book one evening, I took my Bible up to my bedroom, and suddeniy came upon a passage which, as by a flash, impress- ed the picture on my brain" Everyone who has been to St. Paul's Cathedral has seen Holman Hunt's beautiful picture, “The Light of the World." Concerning this the painter says: Children of'Chance. “How did he ever think of that ?" We often hear this. or some similar remark at the Royal Academy or any other picture exhibition. Very often, the true answer would be “chance.” It is frequently a purely accidental cir- cumstance that suggests a picture to a knight of the palette. I shade my eyes and stare and stare, then go back in the house, and there begin to wonder and to doubt What I was in a stew aboutâ€"Nancy Byrd Turner. THE CURE. Sometimes when things turn up- side down and inside out and look dark brown I rush outdoors and gaze into the topless sky’s eternal blueâ€"â€" so calm and coolâ€"so still and deepâ€" with soft contented clouds like sheep. She watched a long tuft of clever Where rabbit or hare never ran. PAIL FOR PICKING FRUIT. A “hooked” pail will make the picking of cherries and other small fruit easier and safer. Any boy or girl in a few minutes can bend a strong wire into a small hook at one end and a large hook at the other. The small hook fastens to the handle of pail or basket. The larger hook silps over a branch of the tree. This leaves both the picker’s hands free, and as it may hang where the fruit is thick the pail is soon filled without bruising the fruit. They say the Lion and the Lizard keep ‘he counts where Jamshyd gloried and drank deep." Baked beéns with pork. brown bread, mixed vegetable salad, fruit jelly and cream. Macaroni and cheese. buttered string beans, sliced tomatoes, fruit and drop spice cakes. ' Canned red kidney beans, crisp bacon, corn on the cob, sliced tomatoes, fruit Shortcake. Creamed salmon and peas, rice, cab- ba‘ge slaw, hot gingerbread and fruit. Sliced ham baked in milk, boiled po- tatoes, carrots with butter, lettuce salad, fruit tapioca. 'or its black sour haulm covered bver- The blood of a murdered man.’ Corned beef and cabbfxsre mashed potatoes, sliced tom cake and fruit. Boil the cc the day before and finish it ercd roaster in the ova-n. Baked ham, boiied noodles, succoâ€" tash, cucumbers and pickled beets, green apple pie. 1V6 BI )' 6 ISSUE No. 33â€"24 Flat-tery nae. browned! tomatoes, nutI H3 corned beef h it in a cov-l Here’s a fish ’story that makes the average rod-wielder look like the youthful George Washington. The gigantic musky whose portrait is seen above was landed by an Indian with his bare hand! This is the gospel truth. Some few weeks ago. setting out from Devil's Gap Bungalow Camp, on Lake of the Woods;'Kenora, an ardent sportsman hooked this tremendous fellow. a, 36-pounder, on a fifteen-pound test black Japanese silk line and an eight- ounce split bamboo fishing nodei-th a No. 3 Starr doublespinner as a lure. 'I‘h-e captive, offering the type“"of battle anglers thrill to, struggled for forty- flve minutes, then, at the critical moment, made a supreme efiort, snapped the line and disappeared. The sportsman groan'e'd, believing all was over. But the wily Indian guide, paddling round quietly. spotted the fish lying ex- hausted in four feet of water. ‘Don move’ he urged. ‘She come up!’ And. sure enough, the ’lunge presently rose to within a few inches of the surface. A lightning movement of the Indian instantly followed and. seizing the fish through the back of the gill, he flung him triumphantly into the canoe. Next time you swap yarns with your pals and want to cap their best efforts with something that is no less remarkable than it is correct in every particular, ask them “Can you beat this one)” Three finishes: Pearl Ware, two coats of pearly-z“! enamel inside and out. DiamomLWare, three coats, light blue and white outside, white lining. Crystal Ware, three coats, rare white inside and out, with Royal Blue edging. The illustration shows an interesting test you should try in your own kitchen. It proves the superiority of good enameled ware for cooking purposes. Take an SILIP Enameled Ware Sauce Pan, and a sauce pan of equal size made of alum- inum, tin or other metaL Into each pour a quart of cold water. Set both sauce pans over the'fire. The water in the 8311’ Enameled Ware Sauce Pan Will be boiling merrily in about five minutes, while the water in the all-metal sauce pan will come to the boil in about eight minutesâ€"three minutes longer. Save fuel in cooking. Use - VA- .â€" .â€" Don’t refuse the mus passed to you. flaking it with mea It stimulates the assimilating your food. I 58 ifiém tard when it is Cuitivate the habit of t, especially (at meat. digestion and aids in $ Can You Beat This One? OF CANACA HEET METAL PRODUCTS Co. Wm MONTRE'AL TORONTO WINNIPEG EDMONTON VANCOUVER CALGARY e of Porcelain and a Heart of Steel" Look for ibis Trade Mark 167