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rr^ ..â- ;,'•** - •ii! 4 4 • â- Â» i â- Jt â- 4 ♦ -« « •♦ "â- Â» •♦ â- â- Â» ••• .» â- â€¢â™¦ â- â- Â« â- â- â™¦ 1 .« \ i « « - « t' « t #â-  » » « * ft- 'j! f- 9 '*• 1- ♦ « t * ♦ ♦ t « â- r * ♦• *- "t *â-  *â-  • â- f â- . » . » « *- ♦ ft » HUHB LGordotvSiRitK These Will Add Interest It is not advisable t'o plant the whole garden with new things or novelties, but certainly the sys- tematic introduction of two or three ea'^i y^^^ *'" provide new interest and very often the discov- ery of a valuable and permanent addition. It should be remembered that the work of plant improvement has never stopped. Old favorites among the flowers and vegetables have been wonderfully improved in color or quality and what is of great importance to Canada there are far hardier sorts today than were in existence a few years ago. As a result of this new hardi- ness it is now possible to grow such tender things as garden corn, melons, tomatoes, cucumbers, etc., in areas where the old strains would not have had a chance. And the same applies to many formerly tender flowers. Then there are brand-new dis- coveries, too, at least brand-new to the average gardener. A great many people have never tried things Eke borecole, Brussel's sprouts, Chinese cabbage, endive, water- melons, or even Swiss chard, pep- pers or eggplants. Few of us have ever tried to grow any of the herbs like dill or sage, or things like garlic, horse-radish or leeks. Practically all of these are hardy and easily produced. By selecting new, hardy vari- eties, or in some cases getting started plants or forcing along ^ onder paper caps and with a little 4inick-acting fertilizer, these things can be grown safely in a great many parts of Canada. And the list of new or improved flowers is almost endless, as any good seed catalogue will reveal. Tender Plants It will now be time to start plant- ing those flowers and vegetables which cannot stand any frost. Dah- lias, gladioli, petunias and other •oft-stemmed started flowers are in this category, and also tomatoes, peppers, eggplants, cukes, squash, melons and pumpkins. Some of these, it is true, will survive 'a' light frost but usually the damage sets them back so that'they will never really catch, up. With the seeds and bulbs, of' course, one can plant a weetror ten days before the last light frost because the plants will not be exposed above ground. There is not much advantage in early planting because none of these ten- der things really start to grow nntil both 'soil and air are warm. Cucumbers, melons, squash, etc., are usually grown in hills. These are beds a foot or so in diameter and about two to three feet apart. They are heaped up a few inches above the surrounding earth. This allows them to drain well and also lo absorb more sun, which they love. Hills are made by scraping out about six inches of the surface mS, filling with rotted manure or some similar rich mixture, then topping off with an inch or so of fine, light soil in which the seeds arc planted. Guards' Gal â€" Anya Nord, 21, sbouM be about the safest girl «i the sands at Hampton Beach. She was .chosen queen of the beach lifeguards, and it's a safe bet they'll look after her. HEALTH HINTâ€" Beware of flics â€" they are filthy and gcrm- ladCD. All foods should be pro- tected from these winged pests whose chief object for existence appears to be the spread of disease. Santa's Resting Nicely â€" Santa Claus, in the ptrson of James Yellig of Santa Claus, Ind., got letters frotn worried boys and girls all over the country when they heard he was laid up with a leg iirjurj'. Yellig, who -has portrayed jolly St. Nick for 3-ears in his home town^ wants to assure all the youupsters he'll be back in action come next Yuletide. She's "World's Most Perfect Mothier" Officials at a hospital in Perth, Western Australia, believe thej hive discovered' the world's most perfect motherâ€" ^Mrs. S. Cook, who, it is reported, is able to have babies effortless!}'. Forty-year-old Mrs. Cook has had nine children â€" eight sons and a daughter. It is said that they all arrived so effortlessly that only once had • this remarkable mother been in bed for the new arrival. That was when her daughter was born in the hospital, but only after the hospital authorities had managed to persuade her to take a bed there. Her eight sons were all born while she was doing her ordinary house- hold duties. Two came when she was actually alone in the house. They weighed 101b. and 81b. All Mrs. Cook's children were born within days of the expected times and all have been reared without a bottle. She feeds all of them herself until they are ten months old. This is astonishing enough, but it is the healthy, cheer- ful mother herself who really aston- ishes the hospital officials. They are convinced that a care- ful and systematical study of Mrs. Cook would greatly help in making childbirth easier and happier. When a London midwife with twenty years' experience was asked to comment, she said: 'This mother's record of quick and easy birth is certainly remarkable and probably unique. Her case should greatly encourage specialists who are now campaigning for more pre- natal relaxation and exercises to ensure easier childbirth. But it will probably be a long time' before it will be possible to achieve, without drugs, childbirth with such a mini- mum of discomfort." However, the education of mothers is continually progresisng and there is no doubt that great steps forward have been taken in recent years. Childbirth today is certainly much easier for the mother than it was in our parents' time." Baton Beauty â€" "America's most beautiful baton twirler" is the title won by Rachel Ikard, 17, among 600 entrants in a contest conducted by a school magazine. Besides strutting- as drum major, Rachel plays the drum, dances and sings. She's a June high school grad. HEALTH HINT - Canada's Food Rules suggest we should in- clude in our daily diet at least one serving of potatoes; and at least two servings of other vegetables, preferably leafy, green or yellow and frequently raw. This is a woman's world. When a man is born people ask: "How is the mother?" When he m,arries they excraim: "What a lovely bride." When he dies they inquire: "How much did he leave her?" READ THIS AND SAVE TIME If two American psychologists get their way, students in our schools and colleges will be reading both from left to right and from right to left. This is the way these two psychologists want us to read. They say it saves the time taken for the eye to switch back to the left to begin each new line. Read the next line of type from reach you when and ,Ieft to tight the other end of this line, begin ,on so and ,lcft the at nut alternating with each line. Is it BuBwell Doctor Tread to caster and Professor W. B. Clark, Chicago of pcychologists research and Los Angelct;, discovered by machine eye-testing an of means that there is much less danger of than reading zig-zag in eyestrain in the ordinary way of starting at do What .line each for left the you think? CKARiTTE TOBMCCO TABLE TALKS claruz.Atvdrews'. In a recent issue of the Saturday Evening Post, a very well-known short-story writer tells of how he and his \yife took off considerable excess poundage, and still didn't have lo starve or cut down on their eating. The only difference was that they ate MOKE of the things they liked that aren't fattening, v/hich didn't leave roohi for tlie foods that are. 1 don't happen to have the ar- ticle handy now, but I remember that one food they ate was Cot- tage Cheese; and as I I'.ave had several requests lately for a good method of making this fine food, seem.s as good a tnnc as any to pass it along. .'S.ccprdiny; to the experts, every .idr.lt should drink â€" or oat â€" twenty- five (iiiarts of milk a mont'n, and children a quart a day. Cottage cheese is just on way of usin,? your quotaâ€" or, lor tliose who have surplus milk around at various times, of making good use of that ' surplus. Many women can make good cot- tage cheese without a thermometer. However, it's easier to get uni- formly good results if you have i.ne. Tlicse thennomctcrs are in- f.\pcnsivc, and last a lifetime. COTTAGE CHEESE Warm four quarts of fresh raw milk (whole or skimmed) to 75 degrees. That's warm-room tem- perature. You can set the kettle in a pan of warm water to warm the milk. Stir it constantly tintil the thermometer reads 75 degrees. Let it stand at this temperature nntil it has clabbered. It will take from 24 to 30 hours. At this time, a jelly-like curd will form. It should separate into chunks when it is cut with a knife. Add an equal amount of v.'ater whicli has been heated to 150 de- grees. Stir to mix thoroughly, and let the curd stand for one and ' ore-half hours at a warm-room temperature. This cooks the curd. Drain the curd through a cloth bag or a cloth-lined strainer. \Vas!i the curd, if you wish, by mixing it with twice its measure of cold water. Drain it through cheese- cloth or a fine wire sieve. Add salt to taste and sufficient cream to give the desired thick- ness. To make cottage cheese from pasteurized milk, add one table- spoon of cultured buttermilk. Mix well and proceed as above. * » • Having made your cheese, you'll probably want to try Cottage Cheese Cake. It's quite easy to make, and really delicious. The quantities 1 give here can easily be doubled, if you think your folks will want extra helpingsâ€" which they probably will. COTTAGE CHEESE CAKE 1 cup cottage cheese 2 tablespoons flour 2 tablespoons sugar Pinch of Salt Dash of nutmeg ;^ teaspoon vanilla Yi teaspoon grated lemon rind 1^4 tablespoons lemon juice 1 whole egg, beaten J/a cup light cream 2 tablespoons sugar Method: Lse a baking pan or dish about six inches long and three inches deep. Line the pan with the crust (recipe follows), patting it to an even thickness. Bake the crust in a moderate oven for 15 minutes until it is a golden brown. While the crust is baking, sieve the cottage cheese. Sift the dry ingredients together and mix with the cheese. .\dd the flavorings and the slightly beaten whole egg. Mix well. Stir in the cream. Beat the egg whites until glossy but not stiff.' Beat in the remain- ing sugar. Cut and fold this mix- ture into the first -«ne. Pour the combined mixtures in- to the baked crust and sprinkle the top with nutmeg. Place the baking dish in hot water and bake in a .;50-degree oven until the filling is set, or for about one hour and 15 minutes. Cool the cake thoroughly before serving. CRUST FOR CHEESE CAKE y^i cup sifted flour Ya teaspoon baking powder Dash of salt 2 tablespoons cane or beet sugar 2 tablespoons butter 1 egg yolk 2 table^voons water Method: Mix the dry ingredients and cut in the fat as for regular poultry. Beat the egg yolk and water together, and add them to the flour and fat. Mix well. * * * Most families â€" say the experts â€" don't cat nearly enough "greens" such as lettuce and so on. Maybe yours is such a family, although I sincerely hope not. However, 1 shouldn't have to make any apolo- gies or explanations for passing along a recipe for anything so good as this. DUTCH LETTUCE 1 head lettuce or equivalent in leaf lettuce 2 hard-boiled eggs. J/3 cup -vinegar 2 small onions 1 tablespoon sugar 1 teaspoon salt Ya cup diced bacon Method: Let the lettuce stand in cold water one hour or more, and t'len drain well. Cut the bacon in- to small pieces and fry until brown. Add the vinegar and sugar and the bacon fat. Heat well and pour over '.he lettuce. Then add the chopped eggs, salt and onion (cut fine). Mix well and serve. Off To Explore Th« Southern Ocean On her way to the southern scaa, to carry out ocean research into currents, water masses, temperattuc variations, movements of sea-birds and sea animals, is the United Kingdom research ship Discovery n. The voyage will last nearly two years and, during that time, the 56 officers, crew and scientists en board will steam many thousands of miles in their quest to solve some of the remaining mysteries of the ocean. The ship will \j(prk mainly in the Indian, Australian and Pacific sectors of the .Southern Ocean be- tween subtropical waters and the fringe of the pack-ice. At regular intervals the ship will be stopped "on station," and by means of specially designed water sampling bottles, deep sea thermo- meters and tine meshed nets, the temperatures, density and chemical constituents of the water will be ascertained from the surface to the bcttom, and the innumerable small forms of life examined from the surface to a depth of about 5,000 feet. Direct observations will be made on the distribution and habits of whales, and on seals, fish and birds, according lo opportunities. The "convergencies" â€" certain surface boundaries between important water masses â€" will receive attention, the seasonal distribution of pack-ice will be studied, and there may at a later stage be opportunities to examine and chart a little-known part of the Antaractic Coast. I Was Nearly Crazy With Fiery Itch- Until I fUscovered Dr. D. D. Dennis" amazing- ly fast relief â€" D. D. D. Prescription. World popular, this pure, cooling, liguid medication speeds peace and comfort from cruel itching caused by eczema, pimples, rashes, athlete'a foot and other itch trouDles. Trial bottle. 3S( First application checks even the most intense Itch or money back. Ask druggist for D. D. D. Prescription (ordinary or extra strength). SAFES Protect your UUUliS and CASH tnm riBE and THIEVES. We bare a alM and true of Sate, or Cabinet, for aay Dnrpoae. Visit iiB or nrrite for orleei, etc.. to Deot. IV. J. 6C J. TAYLOR LIMITED TORONTO SAFE WORKS' 1411 Front St. C rornnu i;«l»l>llf,h<><l 185.1 HARNESS & COLLARS Farmers Attention â€" Consult your nearest Harness Shop about Staco Harness SuppUes. We sell our goods only through your local Staco Leather Goods dealei. The goods are right, and so are our prices. We manufacture in our factories â€" Harness. Hone Collars, Sweat Pads, Horse Blan- kets, and Leather Travelling Goods. Insist on Staco Brand Trade Marked Goods, and yon get satisfaction. Made only by SAMUEL TREES CO., LTD. 42 Wellington St. E.. Toronto WRITE FOR CATALOGUE CTabkapoona Cimada Com Starch M Teaapoon Salt 1 Cup Sugar 2 Cupa Water LEMON MERINGUE PIB 3 Egg Yolka 2 TablespooDa Bntter S Tablespoona Lemou Juic« \yh Teaapoona Grated Lemon Rind 3 Egg Whitea 6 Tableapoona Sugar I 9-incli Baked Pie Shell Mix Ccmada Com Starch, salt and H cup of remove from heat. Stir a small amoutit of hot the sugar in top of double boiler. Gradually add mixture into egg yolks which have been mixed water. Place over boiling water; cook, stirring with the rq^^iining }4 cup sugar, constantly, until mixttire thickens. Cover and &unediately pour back into remain- cook 10 minutes, stirring occasionally. Do tut ing hot mixture over boiling water; blend thoroughly. Cook 2 minutes longer, stirring constantly. Re- move from heat; add butter, lemon juice and rind. Cool to room temperature .without stir- %lS^# nng. Pour into baked pie shell. Beat egg whites tmtil bUS but not dry; gradually beat in , sugar. Spread meringue lightly on filling. Bake in moderate j oven (326''F.) 16 to 20 J minutes or until delicately i browned. ^^. f"/ *A*C* JaneAiUMr'aTaatedBaeipM â€"Send postoant lo Borne Sarvioa ' i//-rrnt|)artanitCC21,TlMQHUKU8tatah â- < CANADA CORN STARCH y