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I! HOME I'scs For Stale Uroad. The modern housekeeper is likely to buy a loaf of fresh bread every day at the baker's, but our grand- mothers made their bread at home and used baking before around again. up every scrap of one baking day came Here are some of the ingenious waxs in which one grandmother dis- guised stale bread so that the most pernickety child bhc had would not know it from a brand-new dish. Even though small economies are seldom practiced in these days when thr high cost of living stalks abroad, yet these old recipes will probe what used to be called "tasty" dishes for breakfast and luncheon. Cut squares of very hard bread tx\., inches thick ; steam over boil- ing water for twenty minutes und serve hot with butter aud maple syrup. Or cut the bread in one-inch size of an egg, it is the same as a heaping tabletipoonful of butter. Chopped celery mixed with butter and seasoned with salt and pepper, makes a delicious stuffing for squab. If dates which have been stewed and pressed through a sieve are ad- ded to a custard filling they will make a delicious pie. It is well to remember that dainty- lawns and muslins must be remov- ed from the line as soon as dry, or the wind will make them limp. Salt pork cut thin and dipped constantly in hot water while it is being fried will be found delicious served on toast. Sprinkle it well with pepper. It is wise to sprinkle a little flour in the bottom of the cake pan, af- ter greasing the pans with butter, A MORNING WITH THE KAISER THE GERMAN EMPEROR IS A VERY BUSY MAN. Two Hours of flurry and Hustle in The Early Hours ut Potsdum Castle. It is a bright spring morning, and Berlin is battled in a glorious mm- light, in which the windows of the great Imperial Schloss glisten and gleam. The band of the First Dragoon Guards, of which King George is a this extra precaution will keep the j colonel, is playing a fine old Ger- cake from sticking. man chorale in the square of the Try serving fresh strawberries for Castle, about' which squads of sol- breakfast in sherbet glasses, eachJdiers are marching quickly, says a layer sprinkled generously with '' -- T ' pulverized sugar and orange juice poured over to moisten well. If new enamelled saucepans are writer in London Answers. At the wide main-entrance to the Castle, four soldiers of the Dragoon Guards are on sentry duty, and placed in a pan of water and al- they bring their rifles with a sharp lowed to come to a boil they will j rattle to ground as they come to last much longer without cracking attention when we pass up the steps which lun-lieon. quarea, put in a colander and dash cold water over them. Then fry the squares in butter until they are a delicate brown. Break two eggs over them, cook three minutes and serve immediately. This is parti- cularly good for breakfast. An.ith.T way is to make our old friend, French or Spanish toast, good for breakfast or Cut rather thick slices of bread, dip in milk, then in beat- en egg and fry a delicate brown. Serve this very hot, and if possible with maple syrup. If y.ju happen to have a whole stale loaf left over here is a fas- cinating way to use it. Cut off all the crust, put it on a tin, and set in (he oven to dry and brown. When it is a light, golden brown lay it on tin- iii-.!diiii< hoard and crush fine. The") cut the trustless loaf into piec- es one inch thick and two or three infh'.-a long; beat two eggs very liylit, add two cups of sweet milk and ;i pinch of salt, dip the pieces of bread in the mixture, roll in the fine bread crumbs, and drop th-in int., li,jt lard. When they are fried a nice brown put them mi a hot -dinn and sprinkle thickly with sugar atid a little fine cinnamon. A i .-ally delicious pudding cun be MI >! in the following manuer: Take rather thick slices of bread from which the crust is trimmed. Butter these slices on both sideH. Heat a can uf rather tart red or purple plums, put a layer of fruit in tlie l.it.,iii uf a pudding dish, then a layer of bread and butter, or burning than if they were used straight away. A tasty appetizer is made of rye bread spread with butter, creamed and mixed with an equal amount of fresh grated horseradish. Cover each triangle of the bread with a strip of smoked salmon. To keep heavy graniteware in good condition, place it in a large receptacle and boil in soda -water and through the open portals. Still as Statues. In the entrance-hall there arc a number of soldiers on guard, and, indeed, throughout the Castle the military element is far more in evi- dence, than it is at any of the Bri- tish Royal Palaces. As one ascends the- wide central marble staircase, one glimpses re- for five or ten minutes twice a mote backgrounds of beautifully- week. This will keep the ware painted walls and ceilings, and vis- sweet and wholesome and remove tas of immense windows. Every- grwise from it. where there is a sense of great spa- It is well when preparing to cook j ckmsneas and color and light. a bam, to scrape the outside skin \V haJt opposite a large apart- before putting the ham into the m ent on the second floor, the great water. Another thing to remem- double doors of which are wide ber is not to put a fork into a ham ; <)pcn , am j by which two Continue until the dish is filled. Met it in the <nen for five minutes to </<! heated through. Then re- iii' ne it from the oven, cover with a pl;ite, put a weight mi it, and Bet wh-re it will become thoroughly cl<j. Mat it with cream and sugar. Tarl cherries may be ust-d in place uf plums, or black berries, and there hli. mkl IK- plenty of juioe, so that the bread may be saturated. Ways of CookiiiK Ulinbnrh. Rhubarb is one of the spring'* lile.-.-inxs. Its list of health-giving p..- . is .1 in. ! endless and its :id \ooiitcH as the giver of beauty are !iuiiihorf*d by scores. FS-s and tarts of rlmlmrh are old favorites. There is a good deal of difii'.'tilty experienced in making tin-in, lieciuiM- of the fact that rhu- biirb in generally so juicy that it no.-iks the under crust. To IPNMHII tin- amount of juice do nut use any wiiti-r in the preparation of the rhu- barli. Cut the stalks after they are WSihed, dried and skinned in half- incli lengths, cover them with u- g'ir and put them in the crust. Their can be two crusts or. the top of I he pie can be barred with t r.\ . When making rhubarb tarU pre- pare the rhuliarb and thu crusts Hcp-irately. Bake crisp crusts in miillin rings. Wash, dry and skin rbiiliirb stalks, cut them in inch |iieees and Hlew them ttlnwly until perfectly tender with a very little water. Add sugar when they are taki-n from the stove while they nre still hut. ('hill the, rhubarb and at put it into the the l;iMt minute cruets. Uhiilnrb cobbler, made without an under --IH-.I, uf course, is a de- liciouK luncheon <ii-.li for tlmdevoteo of rhubarb. To make it prepare a batter of a cupful of Hour milk, a half tCAIpOOItful of Hodn dissolved in i little cold water added to tho milk, a tableipoonfal of butter and (Mioiigh Hour to make a medium butler. J'ut rhubarb, cut in nli.>rt in a pudding dinh and su- gar it generously . Then |n>ur over it the batter. Hake it in a moderate oxen. Servo it hot with boiled cus- tard or siignr and cream. Klmbarb pudding, which in a r u- voritn with children, w made on the order of apple brown betty. To in. 1 1> i' it cut the rhubarb in pieces, put a layer of it in a podding dish, it with and then . er uf bread and butter. Alternate layers of fruit and bread until thn dish is Illled. (.'over it and biikc* it half an hour, remove the eovor and bake ten minutes longer. Hi-rvn with a hot sauce of any desired fla- vor. lluiiir Hints. If u recipe calls for butter the ioned pie lifters. A clever device for letting the oil drip slowly from the bottle when making a salad dressing is this: Cut two grooves in the cork on op- posite fiides ; one groove admits air, while the other permits the oil to run slowly and evenly. In stuffing tomatoes, use as many cracker or bread crumbs as there is pulp, and season the mixture with pepper, butter and plenty of salt, as well as with a few drops of onion juice. Fill the tomato shells with the mixture, and then dot with buttered crumbs. To renew chiffon, spread a wet cloth over a very hot iron and hold the chiffon over th steam until it is free from wrinkles. Repeat the process with another hot iron and wet cloth as soon as the steam be- gins to flow feebly. The chiffon should be dried quickly. A cupful of cocoauut beaten into a pint of crenm that has been whip- ped light and dry and flavored with a little extract of bitter almond makes a delicious filling for layer cakes, or may be served in a cake that has had the inside part taken out and the outside left for a shell. To open a window which sticks from dampness, take each window cord on the upper part of the win- dow in hand at the name time and pull until the weights are up at the top. Let go suddenly and the force of their fall will start the most obstreperous window. To roast blanched almonds, put them in a liowl and thoroughly mix two talilespoonfuls of olive oil and n tub!enpoonful of dry salt for every )HJimd of nuts with thuni. Then place them in a greased paper bag, tie it at th top and roast them for I'-n minutes, shaking occasionally. q, I M'UtIM I \ I \l OU( IIAHI). Mm* South Australia Trios to Help the Fruitgrower. Among the most UOOQHful of the means adopted by the horticultural department of (South Australia for the assistance of tho fruitgrowers is Iho carrying out of various experi- ments at tho government orchard established for that purpose. Tho irchard in situated at L'nromandol Valley, in the Mount Lofty ranges and is pronounced by experts to be thu best of its kind in Australia. It is 52 acres in extent, and in view uf the very large area suitable for fruit culture in Mouth Australia Kreat interi-Ht is taken in the ex- perimenti, Those include trials of different methods of budding, graft- ing, manuring, thinning, and tho treatment of posts. In addition, in- teresting experiments relating to the ciiprifu-iition of the Smyrna fig, und tho ''bitter pit" difficulty in apples are being undertaken, and a variety of other important work carried on. At present tho or- chard contains about 1400 varieties of apples, H(X) kinds of (tears, 320 peaches, 120 apricots, HO nectarines, 300 plums, 330 cherries, 30 almonds, n; loquntH, 40 olivos and 1H1 I'm > (comprising G3 Smyrna, 13 Capri, and 105 other varieties); beside* 1M! sorts of striixvbervies and large assortments of raspberries, and red, white and bl.-ick currants, tomatoes, potatoes and other plautit. , remove it from the water with a stand erect and as motionless as large spoon or one of the old-fash- statues. It is the morning reception-room, ; and is at the moment full of visitors they are mostly meJi, who for thr greater part are in military, naval, and diplomatic uniforms. Griz- zled-looking generals, fresh-com- plcxionod and rather cheeky-look- ing young officers, and graver-look- ing older men, &omo of whom are of various kinds, and in one come a finely-modelled bronze statue Rome four feet high,^of the Raise in a suit of armor, a powerful worl of art that greatly pleased th "War Lord" as the statue is en titled. The Kaiser takes his seat by the writing-table and by his side sit his business eecictary. Soon boil are busy going- into the papers aim letters that have been arranged fo the Emperor's inspection. There is a lengthy,, document from the manager of the Imperial fac tory. The business secretary ha.' marked certain portions of it in ret ink, and takes down the Emperor's instructions on the points deal with in the marked passages. Then there is a communication from the manager of the Roy a Opera which makes Emperor and Secretary Smile. It is not an uncommon type of com munication ; it relates to a "griev ance" of a minor singer at the Roy- al Opera House, who threatens to resign unless she is allowed to wear a certain style of dress in the opera of which the manager does not ap prove. The matter, of course, is left in the hands of the manager but, in accordance with the rules any singer in the Royal Opera who thinks he or she is aggrieved, can compel the manager to lay her ca&e before the Emperor. Tho secretary scribbles a few words on the letter, and ^t is dealt with. More serious business soon en- gages the attention of the Emperor. There are letters from captains ol industry and lords of finance deal- ing with great commercial enter- prises, about which the Emperor likes to be kept well informed. The Kaiser scrutinizes them keenly, marks a passage here and there in each, and, if necessary, dictates a reply ; but in most instances these letters are simply acknowledged and carefully filed for reference. Then a little incident occurs. An equerry enters the room and hands a newspaper cutting to the secre- tary, which the latter puts before the Emperor. His Majesty reads it attentively. wearing coats. ordinary There are perhaps half a dozen Ladies in the room. King of Commerce, Too! The, clock in tho square booms out I iiin-iiniL- \\iih tho Guards. It is the sort of matter that no . , one would take notice of if it ap- c " peared in an English paper such passage* do indeed sometimes ap- pear in one or two papers in the provinces papers that have no cir- culation worth mentioning. The passage referred to was a eleven, and almost on the last P c . rs " na ! attaok "P n the Emperor. Majesty frowns as ho reads it. Tho Village Joker. "Did you kiss Mubel against her Will!" "No. Kho WAX standing against the parlor door at the liuie." stroke there comes the sound of tlie clinking of spurs outsido the room. Tho buzz of conversation dies down, and the next moment the Emperor, followed by the. Crown Prince, en- ters the room, both wearing tho un- dress uniform of the Prince's regi- ment. The Kaiser stands talking to a small group for a few minutes, and leaves tho room, and hard upon his hdn. follows a. short, xpare, wiry, sharp-featured man wearing ordi- nary morning-dress. Ho is Herr Hcriser, the Kaiser's business secretary. In tho British Royal household there ut no such office which nt all corresponds to that which is so ably filled by Herr Henser. The Kaiser's business interests, both public and private., are much wider than ou^ Monarch's. His Im- perial Majesty' is the actual owner of a big pottery establishment, and is largely interested in many busi- ness wntures; tho Royal Opera is under Royal control, ami in many other ways the Emperor is directly interested in business affairs, and in much ckwer in personal touch with tho business life of his sub- jects than the Hritish people would like their King to be. The Kaiser's "working-room" is a very large apartment with four big wimlowB. Trouble at the Opera. On the> walls there are A numlver of maps, and several framed de- signs of warships that were drawn by the Kmperor himself. On one of the walla there is a fir so -rate pencil skeilch of King George and Queen Mary, and a fine oil painting of Queen Alexandra, and in a corner of tlin room there is n. big marble bust of King Edward. About the room arc models of warships, aeroplanes and aircraft clenches his fist, and mutters some- thing under his breath. Then he signs a paper that has been put be- fore him by his secretary, and an hour later tho editor of the paper has been arrested on a charge of lese-majesty. At one o'clock th Emperor rises, the businewj secretary is disnu'soed. and departs with his sheaf of let- ters, and an equerry enters the room. "I am ready," says the Kaiser. The Emperor is lunching with tho Dragoon Guards at the Barracks to-day, and equerry and Kaiser are to leave the Castle at 1.15 sharp. The Lonely One. I had a friend, I loaned him ten ; I haven't seen My friend since then. Another friend, He borrowed five, I doubt if he Is still alive. For one more friend I signed a note , He disappeared I was the goat. I'm no xv convinced That, in the end, A fellor is His own best friend. A German, farmer was in search of a horse. "I've got just the horse for you," said the liveryman. "He's five years old, sound as a dollar and goes ten miles without stopping." The German threw his hands sky ward. "Not for me," he said ; "not for me. I live eigtit miles from town, and mit dot horse I haf to valk back two miles." - MHO n VIM: A MISTAKE. Miss Vera Willing's pet dog does his star trick juet as Mr. Blowboy is proposing. TDK WILD DWARFS OF SPAIN. Intcro.stlog Description of Their Dwelling Places and Habits. It is hard to believe that in one of the oldest nations of Europe there dwells a people sunken as low in the scale of civilization as the Hurdanos, xvho occupy a large tract in the mountainous region of cen- tral Spain. They were almost un- known outside of Spain, until two enterprising Englishmen penetrated into their mountain fastnesses and "discovered" them to the world at large. Messrs. A. Chapman and W. J. Buck, the authors of "Unex- plored Spain," thus describe them: In the deep gorges of the moun- tain ranges of the northern Estre- madura are the settlements, or al- qtierias, of these wild tribes. Most of the settlements are inaccessible on horseback. That of Romano de Arriba, for example, is plunged in such an abyss that from November to March no ray of sunshine ever reaches it. A similar case is that of C'asa Hurdea, which as seen from the bridle-track leading over the Sierra de Porteros into Castile, appears buried in the bot- tom of a crevasse. On the other hand, some perch amidst high crags that can only be scaled by a rough scramble up broken rock stairways. These alqucrias warrens, we may translate the word consist of den-like hovels, straggling without order, or huddled together, as the irock formation may dictate some half-piled one on another, others separate. Many are mere holes in the earth, lairs, shapeless as nature left their walls, but roofed over with branches and grass, and held in place by schistose slabs that serve for slates. Hardly, in some cases, can you distinguish human dwellings from surrounding bush, earth, or rock. As our companion, a civil guard, remarked of one set of aeries that adhered to a cliff face, they rather resembled "the nests of crag-mar- tins than the abodes of mankind." Within are two tiny compart- ments, the first occupied by goats )r swine, the second littered with iracken, on which the family sleep. There is no light or furniture of any lescription; no utensils for wash- ing, hardly even for cooking. In some of the lairs there is a hollowed :ree trunk that may serve as a bed, >ut its original purpose (as the lame batane imports) was for >ressing the grapes and olives in autumn. Even wild beasts, the wolves and boars, aro more atten- tive to domestic cleanliness and iropriety. The people, clad in a patchwork f rags, leather, and untanned skins, are undersized, pallid of com- jlexion, plain (although we would scarce say repulsive) in appearance, with dull, incurious eyes that were constantly averted when our glances met. The men affected a acuous grin or giggle that was ut- erly devoid of any spark of joy or gladness. Many had flattened noses of the Mongolian typo; and not even among the younger girls could wo find a trace of good looks. All were barefoot, and barelegged to ,he knee. THE STANDARD ARTICLE SOLD EVERYWHERE - l :v. ror making soap, u^^A .-*mw; -'wvwa* li'il'i'illfji""!'""""*"* 1 ^ |i'iii"i!.*iMi:i;jIj |remo|vm$ ji&mlg many other purposes E.W.GILLETT COMPANY I-IM IXCD TORONTO.ONT. On our opening the door of a den, an old packing-case lid, three feet high, secured by a thong of goat- skin, two pigs dashed forth, squealing ; and at the first step in- side, the writer's foot splashed in fetid moisture hidden beneath a litter of green fern. It was dark within, and too low to stand up- right, and so I struck a match, and presently became aware of a living object almost underfoot. It proved to be a baby, no bigger than a rab- bit, whose xtiny black, bead-like eyes gleamed with a wild light. Ne- ver before have I seen such a look on a human face. We scrambled up two steps in the rock, and crept into the inner lair, and from the fern litter arose a fe- male. She stood about three feet high, had the same wild eyes, and her unkempt hair, encrusted brown with dirt, hung loose over her naked shoulders ; she appeared to be about ten years old. yet she told us she was fourteen, and the mother of the rabbit-like child. So lacking are these poor savages in any sufficient clothing, whether for day or night, that the children are habitually laid to sleep among the swine, in order to share the na- tural warmth of those beasts. Gibbs "That's a pretty rocky- looking umbrella you have there, old man. I wouldn't carry one like that." Dibbs "I know you wouldn't ; that's the reason I carry- it when vou're about." THE- SECURITIES CORPORATION LIMITED ESTABLISHED 1BOI HIAD OFFICE : 26 KINO ST. EAST. TORONTO MONTREAL LONDON. E.G.. ENG. THE J. H. ASHDOWN HARDWARE COMPANY. LIMITED 25.000. 5% Fira Mortgage Sinking Fund Cold Bondt Dated 1st January. I9IX Due la January. 1<)28. Inttnn I st January and July. Principal and Interest payable at The Canadian Bank of Commerce. Toronto, Montreal Winni- peg and London. England. Redeemable at 100 and accrued interest on any interest dan on six weeks' prior notice, or annually for sinking fund drawings, beginning 1st January, 19 If Denominations. $100. J500 and $1.000. with sterling equivalents. The bonds are issued in coupon form with privilege of registration of principal and in fully registered form. Trustee: The Northern Trusts Company. Winnipeg Legal opinion of Messr*. Blake. Lash, Anglin & Casseli. Toronto. ASSETS Lands. Buildings, Investments, etc J 1 . 3 1 7.02 1 Net Current Assets in excess of Current Liabilities 3. 1 1 4, 1 05 Total Assets $4,431,126 Appraised Value of Lands $1,014,310 Bonds issued 1,000.000 Net Earnings for year ending December 3 1 st, 1 9 1 2 406^ 399 Annual bond interest charge 50,000 The J. H. Ashdown Hardware Company. Limited. coMfccti a wholesale and wail hardware business throughout ttw entire pr,rie section of Wejwm Canada. induAng the Provinces of Manitoba. Saskatchewan and Aloena. as well as a portion of the Northwest Territories and British Columbia. Warehouse* are located at Wmrnpeg, Calgary and Saskatoon with every faciUy for sejvng all portions of the above territories. Descriptive circular on request Price: 90.20 and Interest, to yield 6% ERNMEN^