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^rCXaU^3tKSS^C^93St^Oaaasa V Tea is an Every-day Luxury STEADFASTLY REFUSE SUBSTITUTES Black, Mixed or Natural Green. E20 s Searched for a Year. More than a year ago the How to Prepare Cereals. When the colder weather comes it is well to remember that one of the best ways to economize on fuel (an important consideration when we remember remember the present price of coal) is by arranging the diet so as to include as many heat-giving elements as possible, possible, and among these we must not 3 MAUUiig UUCOC V States a postmaster recently received . forget the morning cereal a check for a Cent. balance , in the Bank of England showed the j 1 loss of a penny. The working force ; The Entire Sex's Favorite, was told to find it, and has been work- j "In conversation my wife frequent- ha ,, + u t , ing since without success. Govern- : ly uses 'environment.' Has your wifei ( merits are exact m their small finan- any favorite word'" of Protein, cial dealings, and even in the United j "Yes; the last." * mmm *w\ ROSES Ely \ FOR BREADS - CAKES PUDDINGS » PASTRIES < CANADIANS WANTED FOR THE ROYAL NAVY Two thousand Canadian* are wanted for the Royal Naval Canadian Canadian Volunteer Raaerv ^ toward* the new ships of the' Imperial Royal Navy. Immediate overseas service; Only of good character and good physique accepted. Pay $1.10 Minimum per day--Free Kit $20.00 per Month Separation Allowance Apply to the nearest Naval Recruit- Injj Station, or to the 7 Dept, of the Naval Service OTTAWA XT* Use Rubber To Save Leather -It Is Needed In The War! Rubber Supply Is Ample--= Leather Is Scarce and Very High Leather is being worn out faster today than ever beiore in the history of the world, while production is considerably less than a few years ago. While the consequent shortage is keenly felt by the civilian who has to pay half as much again for his own and his family's shoes, it is even more serious for the Government,, which must supply hundreds of thousands thousands of soldiers. . Rubber, too, is being used in enormous quantities quantities on account of the war--one British manufacturer, for instance, is working on a rubber boot order for the army which will take 14,000,000 pounds of rubber, fabric and chemicals. But the supply, thanks to the great rubber plantations in Britain's tropical Dominions, Dominions, is easily keeping up with the demands, and raw rubber, despite a war tax of is actually cheaper today than before the war. So, though the fabric and chemicals used cost nearly double, rubber footwear has not gone up very much in .price. These conditions naturally are leading thoughtful, thrifty, patriotic Canadians to save leather just as much as possible by wearing rubbers, overshoes, high - rubber boots and heavy farm rubbers. In addition to the very substantial saving in cost, rubber footwear footwear has decided advantages for wet or cold weather around the 'farm or in the woods. The men like its warm, dry comfort under all conditions, and the women like the way it sheds the dirt instead of bringing bringing it _ in to melt and track around the house. For the children, too, particularly if they are walking along way to school, rubbers and overshoes mean a great deal in warmth, comfort and protection against colds. " Doing Without " Rubbers or Overshoes Is Simply Thoughtless Extravagance 18 It is not only because of this property property that cereals deserve a high place in our menu, but also because they rank high as both economical and healthful, containing a large quantity of protein. Some have also a good percentage of fat, and all contain both starch and mineral matter, and they are comparatively inexpensive--that is if we use the uncooked cereals, not the. ready-to-eat, which are only economical economical when the cost of cooking is high and the time of the housewife of considerable money value. In the preparation of cereals^ the great point is to see that they are thoroughly cooked, for few things can cause more trouble in the way of indigestion, indigestion, headache, irritability and nervousness than a porridge which has not been cooked long enough to soften the tough outer coat of the grain. In Ireland and Scotland people do not seem to tire of oatmeal porridge, people believe .that because cocoa is less rich then chocolate a great deal of milk must be used in its preparation. On the contrary, in order to get the value for which we buy cocoa instead of chocolate, we need to use less milk and more water, and then it can be consumed like any lighter beverage. Here is a simple recipe that makes exceedingly exceedingly good cocoa: Two tablespoonfuls of sugar, two tablespoonfuls of cocoa, a few grains of salt, three cupfuls of water, one cupful of milk, one-half teaspoonful of vanilla. Mix sugar and cocoa together together and boil with water until it becomes a little syrupy, then add milk and scald, but do not allow to come to à boil. Just, before serving add a few drops of vanilla and the salt, and beat with an egg-beaten for a few minutes. minutes. This makes it light ai.d more appetizing. Cocoa can be served in this way, and j those who like it a little richer can add whipped cream to it. | On the other hand, if you keep a hiyved with a .flannel cloth - dampened with spirits cï camphor. . ^ : When beating, butter and sugar to a cream a perforai spoon will be fouhd more convenient than a. fork. If you boil hooks and eyes in "strong soda water before sewing them on garments garments it will - prevent their iron molding molding in the wash. For apple snow, bake seven large apples, rub through a sieve, add quarter-pound quarter-pound sugar, a little essence of vanilla and the whites of two eggs well beaten. » .A teaspoonftil of ammonia mixed with half a cup of - cold tea is said to be excellent for cleaning black felt hats or men's black coats. Applv with a bit of cloth. Remember that butter, milk and. eggs, are very apt to absorb strong ! flavors, so .keep them right away from ! such things as cheese, apples, smoked fish or onions. For dirty boot or' sticky markskk on a carpet, use ammonia; if it;' should seem to fade the color, this is easily restored by rubbing with chloroform. A cloth wrung out of salt and water j brings up the colors after sweeping. i When The Children In From School, and shout for "something to eat", cut off generous slices of bread and spread ^ with m ir ' XjsX COliT^ rii A VERSATILE PRINCESS. or "stir-about/ for breakfast--even , % ottler lf y ° u kee P a for supper--year in. vear nîl wL™ SU , P , pI 7 of 5 ocoa and-once in a while, for supper--year in, year out, but, here we require a greater variety, and the skilful housekeeper will not find very much difficulty in ringing the changes tion. Herp/are a few recipes to help in the task, and we will begin with the I Plain boiled oatmeal or porridge, which is so seldom had in perfection, and wish to make cocoa that will have the "rich, chocolaty flavor" of real choco-j late, you can do so simply by adding i and keeping from too"frequënt~*»£ti- ^^ tarc ^ Yourself, instead of paying ; tion. ! T^TT^or cornstarch in some of the manu- : factured chocolates*. The recipe follows: follows: i Two tablespoonfuls of cocoa, two tablespoonfuls of sugar, a few grains which is the richest of all cereals in fat ! TaDle fP°onfuIs of sugar, a few grains and consequently the best for the^ Salt ' tea JP 0 °n f ul of cornstarch,; * st • tne two cupfuls of milk, one cupful of sharp winter mornings. Oatmeal Porridge.--Put one and water, one-half teaspoonful of vanilla., Boil one cupful of water and scald, but, one-half pints of water and a half T TVmT. °t water and scald ' but teaspoonful of s^It into a saucepan 1 n0t b ° Ü the three cu P fuls of milk - I and bring to a quick boil Then 1 T? SUgar ' cornstarch and salt; taking one cupful of oatmeal in one I ^ 4. bolI £ g Water and boil for five ' hand and a wooden spoon in the other I mi J utes ! ^en pour into the hot milk, sprinkle in the meal and stir briskly ! er fnrT-î * ^ b f Wlth an egg beat " the whole time, so as to keep the meal I a 1 feW " lmu t es - from lumping. For this reason, too,I fla vo?LTth Y î® c 1 h ° colate the meal must not be added too much i flavor find that neither chocolate nor: at a time, but should any lumps form > C -° a îf 63 * hem " lT } this case | draw the saucepan to the side of the 1 -It ®till possible to get the flavor j fire and crush them out with the spoon. Wlthout the use of either chocolate Beautiful Wife "of Prince Arthur of Connaught. I Princess Arthur of Connaught, the ! beautiful and charming consort of the Duke of Connaught's heir, is one of the most versatile of princesses. The elder of the two daughters of\ the Princess Royal and the Duke of Fife, she has a distinction unique in the annals of English history, for the Fifes having no son, Princess ^Alexandra ^Alexandra succeeded to the dukedom and .• is our only duchess in her own right, j The Princess, besides being an ac- j complished musician and linguist, is ! a firm believer in open-air life and physical exercise, being a good horse- : woman, swimmer, and all-round gym- j nast. She fishes well, too, and enjoys j nothing better than a long fishing ex- ! cursion. Since the war she has work- ! ed unceasingly in the cause of our j heroes. In appearance she is tall, I slim, dignified, and bears a remark- I fix W-X., gassaae fTfVmVm ■ 8|>I c %st^ 'Twill be the children's daily treat. So good for them, too--wonderfully nourishing-, to build up their lit.lo bodies and help to keep them well and strong, as wholesome food should. ££t,T;2 S ' deJlcicus.of table syrups for Griddle Cakes, Waffles and Hot Biscuits, Excellent for Cake and especially for Candy making. a! 2 ,', 10 and 2 J? Pound tins--and 3 pou.iii " Perfect Seal" Glass'Jars At all grocers. Our nev/ recipe book, 'Desserts and Candies" shows ™onewsnd right way to make a lot of good things. Write for a copy to our Montreal Office. It.'s free. ' y THE CANADA STARCH CO. LIMITED MONTREAL, CARDINAL, BRANTFORD, FORT WILLIAM Makers of "Lily White" Com Syrup--Benson's Com Starch-- anOr 'Silver G/oss" Laundry Starch. ZXT. vs. able resemblance to her grandmother, Queen Alexandra. Her marriage to the handy man of the royal ^family," 3s Prince Arthur has been called, was quite a surprise. Yet no betrothal could have been more popular, for both the Prince and Princess have gained xthe love and respect of all classes by their geperosity and simple tastes. Before their engagement the . royal couple were subject to .much harmless harmless prophecy as to whom they would marry. Gossipers "in the know" talked talked about the coming engagement of the Duke of- Rutland, and rumors were rife that Princess Alexandra would marry King Manuel of Portugal. Portugal. It is.very interesting to note that the Princess stands considerably nearer the throne than her husband. She is- eighth from the succession. Those who come before - her are the six children of the King and her own mother. The couple are extremely well off. Prince Arthur will inherit a consider- ! able fortune from his father, and the Princess is one ' of the richest women in England, for her father -left a fortune somewhere in the region of 1 r a million sterling. The couple are very fond of society, and it has been said that once a friend of the Con- naughts always a friend. a No Sentiment For Jack. Not everyone is imbued with sentiment, sentiment, as this story teaches: Mr. Fred Jane, the writer on naval subjects, used to tell of an old gentlepian, an enthusiastic member of the Navy League, who visited Portsmouth find looked at Nelson's Victory lying \ in, the harbor. A bluejacket passed. Tnle old glntleman seized him and pointed to the Victory. "D'you know what that ship means, my mair?" he exclaimed. "Rather," replied the bluejacket. "It's the old tub they hold courts- martial in!" Building work in St. John shows a substantial gain. , _____ wywil» When all the meal is in, let it boil u|p again, and then keep simmering in a or cocoa, but of "cocoa nibs" or "cocoa : shells," as they are sometimes called. I These are simply the shells- of the double boiler. The longer you" leave imsae are sim P ly shells of the the porridge cooking the better, but'ahonf ^ ^ be P u ^hased for it should never be served with™* of about Slx or ei ^ht cents the pound. •they are prepared just as one pre- it should never be served without at least an hour's simmering. Porridge for Wee Children.--Porridge Children.--Porridge can be cooked in large quantities quantities and reheated as required -by adding adding a small quantity of boiling water pares tea or coffee, and are similarly thin and watery. But they have a very agreeable chocolate flavor, and are, indeed, more wholesome than tea or coffee. As the shells naturally each time and, stirring well. For I . . .. , , v * i very little children plain oatmeal is ' ^ on . tai . n n ° ^whatever, they are es-j not always advisable, but a very safe ; pecially adapted to young children or ; and palatable mixture can be made ' persons wbose digestion is weak. with equal parts of oatmeal, barley I ~r meal and wheat meal. Allow one Household Hints. cup" of meal to two pints of slightly- To P revent rust forming in a tea-] salted boiling water and cook in exact- kettie ' kee P an oyster shell in it. ly the same way as ordinary porridge. When a cake is done it should be ; Oatmeal Jelly.--To each pint of i turne d out gently on a sieve or cloth. ; water allow one heaped teaspoonful of ! New mattresses should be turned ; coarse oatmeal. Dissolve half a tea-! °^ en » else they will wear unevenly. j spoonful of salt in the water and stir ! Turpentine will prevent the moths i in the oatmeal. Cover and leave^for '■ ^ rom eating the felts inside the piano. ! at least twelye hours. Turn into a ' A nickel wall towel rack is a handy ! saucepan and boil for twenty to thirty fastened on the end of a kitchen ; minutes. Pass through a fine sieve ; ■ j and pour into a wetted mold. When i Never allow a mirror to hang in the ; cold, the jelly will turn out and it is ! sun Hght, or the backing will become delicious eaten with stewed fruit, ' ck>uded * X cream or milk and either salt or sugar, j Wear gloves whenever they don't in- Rice and Barley Porridge. Ingre- ' * er ^ ere . with your work if you would dients: One-quarter pound of rice, two quarts of water, one-quarter I pound of barley, salt to taste." Boilj the salted water and stir *n the rice' an4 barley mixed together. Cook very slowly for about three hours in a double saucepan until the grains are soft. Next morning add a little cold milk and reheat. 1 _ Rice Milk.--Ingredients : % pound of rice, one and a half pints of fresh milk, 1 one quart of salted w^tér. Cook the ■ > rice gently for one'hour and a half in / £ the salted water. Next morning add the milk and cook for half an hour. Serve with syrup, sugar or fruit. Oatmeal and Apples-- Ingrédients : One pint of prepared cold porridge, two ounces of sugar, six apples, peeled, peeled, cored and cut in rings. Line a mold with apple rings and fill up with alternate layers of apple sprinkled with sugar and porridge. Cover with grease-proof paper and steam till the apples are tender. Serve hot or cold I with milk or creain. ! have nice hands. Stains on mirror glasses can be re- TER S :he*>ï name that stands for M * Qufdity tn farm Machinery/ M * LISTER ENGINES AREr * BRITISH BUILT The Art of Making Cocoa. All children and most grown-ups like the chocolate flavor*, and, indeed, where tea and coffee disagree, prefer j it to these beverages. Its richness is j what makes chocolate an unsuitable ! accompaniment to a substantial ' meal. But it is possible to obtain the! much-desired chocolate favor without i having to partake of the fatty, heavy j components of chocolate by the right preparation of cocoa. Cocoa, as most people know, is simply simply the residue of chocolate, after the fat has been removed. The bitter chocolaté which we use for icings and candy making is the pure chocolate-- the solidified ground bean. Sometimes, Sometimes, in the manufacture of chocolate for beverages, starch is added, and, this, of course, contributes consider- ) ably to its heating quality. | But cocoa can be made to give all the chocolate flavor so pleasing to the palate minus the overrichness. Many Ï I Have thé Largest sale in the British Empire. .5,7&9 HP. On Skids or Truck. High Tensiorv Magneto Irfnitioiv^ Automatic Lubrication. [(the LISTER' $ GRINDER f -- Write for price of our famous Grinder Outfit -is! % Æ Tij® for the Soldier Lads Take the advice of seasoned chaps. They will tell you that the secret of keeping fit and hearty is -- an occasional piece of WRIGL THE PERFECT GUM It s the best little refreshment a soldier can carry. The sealed package keeps it always full-flavored, fresh and clean. The delicious mint flavors sweeten the breath, prevent acid mouth and make smoking doubly enjoyable. It cleanses the teeth, aids appetite and digestion. k J ! "N ti Writ* for CStahguo toPept. R*A*LI STER 6" Co.limited TORONTO; Write Wm. Wrigley Jr. Co./ Ltd., Wrigley Bldg., Toronto; for free copy of quaint "MOTHER GOOSE" book illustrated in colors. MADE IN CANADA Chew it after every meat car ".TT