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About the Household ('roam I'io.â€" One cup sweot milk, one heaping teaspixjn cornstarcti, three tablespoons sugar. Let boil until thick, then add one table- spoon vanilla. Have a baked cru »t ready to receive the above mixture over which lightly spread the stiff ly beaten white of one egg and two tablesi)oon8 of sugar. Set back in oven to brown. Mock CliciTj IMc. -One cup of cranberries, two-third.s cup rais- ins, two-thirds cup sugar, ha.lf cup water, one tablesj)oon flour, one teaspoon vanilla. Mix well and bake between two crusts. Chocolntc IMe.-- One cup sweet milk, half cup sugar, quarter cup butt'-r, two tablespoons grated chocolate, one tablespoon flour and one of vanilla. Put milk and sugar on to boil, beat one egg well, add a little cold milk and the flour; beat to smooth paste, and add to milk, stirring constantly. .\dd but- ter and chocolate" melted to!<<'ther and Ixjil all a few minutes, beat t) aniooth paste and fill baked crust. Cover with whii)#ed cream or white of egg - Lrniiin Cocoiiniit I'ie.â€" To one cup sugar add the grated rind and juice of one lemon, one egg well beaten, a K<x>d tablespoon of flour, one cup of water and half a cup uf cocoanut (shredded). Line a pie ♦ in with rich crust, pour in the fixture and bake. HiUtcr .Scotch IM»'.--Make a rich crust and bake. Fill with the fol- lowing: To one cup light brown BUgar melted over the fire, add a large tablespoon butter and cook until the sugar is slightly burned, then add one cup milk, and when well blended, the yolks of three eggs, thoroughly beaten. Stir un til tiiick, and pour into the shell Beat the whiles to a stiff froth. add three tablespoons powdered BUgar. and spread on top. Browu in a (|uick oven. I>a«i' I'ic. â€" One cup da:-s (stoned), one-fourth cup sugar, om egff. one cup of hot milk, half cup â- water, one teaspoon lemon juice. Add the sugar and water to the dates and cook over a slow fire un- til half dine, remove and atld fill inur an<i ]>n[ back to finish baking. Itaiiana Pie.-- When fruit is gcirce I make pie by baking an un- dercrust. and in this slice a bana- na : then cook one large cup of milk, one third cup of sugar, a pinch of salt, a little butler and thicken with flour or cornstarch. When <l >n»' flavor with vanilla, stir in beaten yolk of egg, and pour over b.inanas, in crusit. Heat white of eug. sweeten and spread on ten. aii<l lirown. I'icpliint and Strauherry V'tv. -- Line the pic i)lale with dough, put in K'lod layer of pieplant, cut into cull".*, then half a cup of fresh btrawbcrries, or half a cup of can- ne<l berries Mix one cup sugar Bn<l one tablespoon ll(jur togotlier, turn over the fruit, cover with up- jwr crust and pla<-e in hot nveiifur 10 minutes, then reduce the tem- perature an<l finish >>aking. .Avoid b<'iling the contents of a pie, as this is the leason that .so many boil over or run out at tlie side. rnstiinl I'ies.â€" 1. Plain Cusitard â€"Beat together until very light the volks of four eggs and four tahlesiKiiins sugar, flavor with nut- meg or xanilla; then ad<I the four baten whites, a pinch of salt, and la.>-itly a (|uart of sweet milk. Mi.x vvi'll an<I pioir into tins lined with pusle. IJaki' until firm, in a rninJ- ffiti' oven. y, Chocnl.ite Custard Pie, â€" put â- oine grated chocolate into a sauce- pan and place on the back of t)ie Btove and let melt (d<j not add any water to it), beat one egg and some sugar in it; when me!te<l, spread this on top of tiie above ouHlaixl pie. Lovers of chocolate will like this. 3. Peach of Custard Pie, â€" Uso either fresh or canned peaches. Ohop i)i'a<;he8 without jui<'e and add to a plain custaixl. 1. rig Custard Pie. -Three figa Bottked overnight in water, then boiled until tender, after which they should be chopped until fine. Ad<l chopped figs to plain custard, and bake. Apricot Pic. â€" Stew apricots un- til tender, sweeten to taste and add beaten yolk of one egg. Fill crust and bake. When cool cover with a meringue made of the beat- en white of the egg, sweetened with one tablespoon of sugar. Set in oven until browned. Or cover the pie with criss-cross strips of pas- try when the pie is first put into the oven. Hints for the Home. When siteaming potatoes put <* cloth over them before putting the lid on. Thev will take much less time to cook, and be much mure mealy than wlitn done in the or- dinary way A piece of white oilcloth placed at tlie foot of dark stairs will warn those who are descending that th-^ last stair is reached, and thus save an unpleasant fall or jar to the systcjn. Before using a new saucepan add a lump of soda and some potato Iieelings and let it boil for some hours. Then wash out thoroughly, and all danger from poisoning from the tin lini.-? will be gone. When .cji.ons are hard cover them with boiling water and stand them aside to ccjol. They will then appear fresh and full of juice. Neither will the juice seem in the least diluted bv any water abs^Tb- ed. To remove grease stains from wall-paper mix with water to the consistency of cream, spread over the marks, allow to remain for two days, then remove with a stiff brush, and the stains will have dis- .ippeared. The following is a light cheese luidding, much more easily digest- "d than plain toasted cheese, which was at one time a favorite with many, eaten with oatmeal cake or toasted bread :â€" Cut up the cheese into small pieces and pl.ace in a saucepan. Mix two tablsjxjons of ••orn flour in a breakfast cupful of milk and pour into the saucepan. '.Allow to \yS\\ for a few minutes Take off the pan and add a w !ll- heaten egg. The fre(|uent variations of tem- perature during the spring makes it highly dangerous to change chil- dren's clothing too hurriedly. It is a mistake, immediately a hot day comes, to pack away the warm "woollen" and take out the lighter summer clothes. Many a serious cough and illness has been the re- sult of this premature change. The alteration from winter clothing should be gradual. Wool sliould alwa.vs be worn next to the skin, as this protects the child from H\id den chills, arwl a thick vest is ne- cessary until the weather is quite warm and summerlke. Ilidii't Mind I.ohh of f/Ogn. A F'rench Deputy who is serving a.s a captain of artillery tells in a letter to a friend a story illustrat- ing the liravery of the French sol- diers. During a bayonit Jittack a shell cxplo<ied in the a<ivan<'ing line of l''rciich and took off the leg of one of the sokliers. When an am- hulance attemiant ran up to the Wounded man the latter shouted to him : â€" "Hurry u|) an<l l<Kjk for my leg; it is lying over there. Maybe I can have uso for it yet." After the soldier had been brought to the hos])it.al the general (dMininnding, who had heard of the iiici<lent, went to see th(! soldier arul conipliuiented him on )iis cour- age. "Thank you, very juuoh, my General," the w<)undc<l .soldier re- sponded. "I have yet <me Iftg for tlie -service of my <M)U'ntry, and I can even afford to los<' that, to(j," "Rut, my dear man " "Oh, I know wliat you are going to say," the sohlier interrupted, "hut really my legs are not so nc- ceiisary in my profession, l»ecause I am a piano instructor and my handf* are enough for me to get along with," Tii« citia^na of Gueilph, through t(h« Canadian Red Oroiss Society, and the people of Wellington County, have presented a motor aanbuUunce to the Society for ser- vice at the froB.t. The Yukon Chapter, No. 1, of the Order of th« Eastern Star, of Dawson City, Y.T., has forwarded to the Canadian Bed Cross Society the sum of $304. The people of the Yukon Territory have supported the lied Cross in a generous man- ner. Kight Barrels and u Range K This ie the first pliotograph of which so much has hee^n said In Eight-Leagued Boots, from the n (technically, of course, its recoil) ing, as photographed, 159 tons, 2 tered barrels (their size may be es of the Kai.ser and his staff officer centrated or collective "bombard "bouquets" of ehella (one pnjjec ordinary railway truck) at a ran xeoeding Any Other Weapon. the secret Krupp siege howitsier of Germany it is called the Emperor's umber of its barrels and its kick It weighs on its service mount- cwt., 1 qr., 11 lbs. Its eight clus- timated by comparing the figures s) arc speciaiUy designed for oon- ment," for ddsoharging salvos or tile of which is a fair load for an ge of thirty-two miles. Ral- What do you think of Qer- tru<le'l Sue Oh, I think she is a right sweet girl. Halâ€" 1 don't like her, either. "andles improve by being kept a fi'w months. Canada s First Concrete Pavements | While the first concrete pave- ments ever laid in Ca inula were, aocx>rding to tho best ohtaiii'ablo information, those laid in Toronto, nevertilieiess, WirKlt*or, Out., can probably elinim the destinetion of Th© general method has been Uj lay the pavement in two courses, that i«, with a fo\in<ialion of con- crete and a wearing surfiu>e of mor- tar. The cost has varied from 09 C/cntrt to $1.16 per sciiiare yar<l. The pavements laid in 1012 cost verv lieimg (Jie fir-st place to use this form ! little more than Ijll.tK) per square 6f oon8tructi<in to any great exteait At the beginning of IflOH Windsor had over 20,000 square yards of concrete pavements, ami this quan tity ha« been ii)ereas<'d every yeiar since then. In fiwt, practicality nt) yard. At the sanve time, the cost of m.nea<lam pavement-s was about $1.10 per Hquaic ya.rd, so that the cost of c<mcret<' was practically the same for niaeadain and a bett<'r pavement wn.s obt.aine<l and «vne for «)theT kind of pavement is being which the cost of maintenanoe is u«ed in that city \ [f^aotioiiijly notiiing. RED CROSS SOCIETY. Toronto, May 1. â€" The heavy loss- es suffered by the gallant troops who took part in the glorious battle of Ncuve Chapelle shows clearly that even local succe6ses cannot be gained without great lo.s<s of life. The greater proportion of these casualties are wounded, and lives can only be saved when these wounded men are attended to promptly and when the <loctors and nur.ses luivo every medical appli- ance at their disposal. A large amount of medical supplies have been sent from the lied Cross both to England from Canada and from Canatla to the front during tJie past weeks, and as the war progresses a still larger amount will be need- ed. Funds are specially needed for these surgical supplies, as the lUxl Cross authorities know e.\iu-tly what kind of in.strument is needed at tlie front and in the hospitals, and they have to be i)urcliasc<l from the pr<jper sources. Nevertheless, anyone can roll bandages, and these are needed by the million, hut word has been received from England th.-it liandagos not proper- ly rolled (-hoiild mjt In' sent, and the Canadian Jled Cross Society earnestly requests that all who un- dertake to send in bandages »h<!ul<l not do »«) unless they are prepare<l to carry _out exactly the instructions given them. Thesie hnn<lages are made 2 inch, 2'n inch, 3 inch, 4 in<'h, 5 inch and fl inch and ."i yards long. A cheap griule of unl)!ejuhcd factory cotton shoul<l be uH<'d, and they must be torn, not cut, and tightly rolled on liaiulage rolling machines. Old linen, cotton and flannel will be always acceptable, an<l there must be man.v housewives who have table < loths, towi Is, .sheets, etc., which hive been used sufTi- ciently to enable them to be re- placed. If every hou^cilioldier were to prive one sheet, one towel and <me tfible cloth, what a lot of ban- dages could be made to bin<l uji the wouikIs that our hrave .soldiers have suffered in the cause of free- dom. It is of tlw- greatest importan<rc that all supplieiS should be packed according to directions and that the contents of eiu'h i>arcel should be fully descril)e<l on the outside, with the niunber of articiiw, ,si/e of articles, etc. I'ull <lirccti<iiis ns to packing an<l what is most iiee<le<l, etc., can be had on applicatiiui to the Superintendent of Supplies, 77 King Street East, '^oronto. A new leaflet has just been issued, in wiiieh all inforniatitvn is given for the gui<lance of all tlio.se who are helping in the great cause. Tlliose who are assisting the work of the Ilt'd Cn.>wi little i-ealize how their go<Kl work is appreciated by the soldiers, both in tbo treiu'hes aiul in tihe hospitals. Here is an answer from a Caiwidinn nursing sisiter, who w^as for wrtiie time en- gaged in a hospital on ,Salish\iry Pki hi : "Please tell an.v of the dear people who »i>nd Red Cro.ss things that they will never know wliat a hleij-sing the things they have made are. Thiey cannot make too many handkerchiefs, night whirts and pyjamas. They are valuable, I coin tell you." That is one of the mmny m<sssageR of gratitude tihat o<vniea across the sea to the splendid band of work- ers who are <loing so iiiurh for »nir Cwnia<lian soldiiers in tJieLr battle for freedom. It sjiould .stir us to greater energy an<l renewed activ- ity uixler the Bed Cross sign. RED CRO.SS NOTES. Od« of the most iateresting gifts received so far by tli* Canadian Red Cro.se Society reached head- quarters recently in the form of one scarf and three knitted wristlets, which were worked "by Miss J. M. Barnards, of Kohala, Hawaii. En- closed in the )>ackage was a note whiuli said:â€" "Witli this old lady's prayers and best wisfhes, who left F^ngland in 1851." Accompanying the message was a photograph of the sender who, though far away in Sunny Hawaii, has not forgotten our brave soldiers. ' I'he Girls' lied Cross .\uxillary, of Aurora, Ontario, have for some time been making a .small khaki bag containing iodine, wool pad, piece of gauze and waterproof. Altogether these girls have made 525 of these little bags. Full de- scription and directions are print- ed in English and French on the outside cover, wihich also lias the maple leaf printed above the direc- tions. Wliile the appeal of tlie Society has been met in a generous manner, a large (|uantity is still needed if the Canadian troojys at the front are to^ be supplied with this luxury. Pipt's, tobacco iu tins, plug tobac- co, and smokes of all kinds will be welcomed at headquarters and also money to buy them. It is not neces- sary to point out what a great deal of comfort and pleasure a pipe of "baccy" affords our soldiens in the trenches and in ho.spital. .Another large consignment of Red Cross supplies left this city a few days ago, when 435 cases were sent to Halifax en route to London, where they will be distributed by tlie Canadian Coanmissioner. Since September 10 no less than 8,696 cases have left headquarters, and supjiliis r'r.iin ill parts of the country still continue to arrive every day. Am<mg tine articles sent yesterday were 4,801 shirts and 5,805 so<'-ks, besides a large asiSort- ment of other articles. It is an interesting fiu't to note that frotiu .'\ugusl 30 to December 31 last, 3,548 cases were )*ent from Tor<into, and from DecM-mber 31 to April 15 the number shipped total- led 5,148. Thus 1,000 more cases wero shipivc<I during the past tlirce aiul a half months than during the previous four months. These jjhip- meiits do not include any article sent other than lied CrtJss supplies. That the West is doing its share is shown by the fact that in the past three weeks two ."(hipments of 48 cases each arrived from Cal- gary. A large consignment was also received fiom Hamilton and 3,000 socks from the Brandon Chap- ter of the Daughters of the Empire. These latter articles were for the War Contingent AssHK-iatdon. Coloneil Gorrell, who is in charge yf the Duchess of Connaught Hos- pital at Cliveden, England, in a recent lette'r to Mr. No»l Marshall, chairman of tilie Executive Com- mittee of tlie Canadian lied Cross Society, aisketl that mai>lo sugar and syrup be sent, as the soldiens specially appreciated this luxury. The Society will be glad to receive any maplo products, and the fann- ers of (>ntiario and Quebec are spe- cially asked to assist in tliis worthy appeal. We cannot do too much for our soldiers, and when ttheij' ex- piM'iss a wisih for any particular lux- ury, they should receive it. Altiliough there are only twelw Indies in the town of Careross, Yu- kon Territory, in'cludin.g i>ne Ja- panese and one Indian, they have iteen dudng a isplendid work on be- half of the soldiers, and Hwive se'ut a parrel of knitted gHK>ds to the Canadian Red Cross. These coan- furts were sent by the Patri'Otic League of tihat little town in the tajr north. THE I XIVERSITY HOSPITAL. .Ilore .Supplies Are Required For Our Wounded Soldiers. We hope that our f rieaids ithrough- out the Province who have so noljly helped us to equ^i the Hospital, will not mLiunderstand our tardy acknowledgement of their gener- osity. The shower of tihieets kept on steadily and mads it difficult to annouinioe the. result. We have to date received ten thou.'iand (10,000) sheets â€" so we are still in need of at least two thousand more. Twhere need not be the slightest fear of over-lapping. All the supplies re- ceived over and above the needs of our hospital are to be turned over to the Red Cross for use in other, preferably Camadian, hospitals. When our readers hear tliat now in some of the hospitals in France tftiey are using sheets a second time for lacJc of a sufficiently large sup- ply, the housewifely souls of our Canadian women will surely rise in rebellion against such conditions Continuing. We hope and believe that the sad events of the last ten days will make us more unselfish, more de- termined to provide aJl ivossibk comfort, not only for our own, but for ALL who need our help. Sure- ly in this hour every woman foela that all the Empire's sons are hers â€"hers to comfort in every pofeibl« way. We still need also about two thousand pyjamas and the samis number of surgical night shirts. Will some of the circles of organ- ized workers come forward and help us. JEAN McPHEDRAN. 151 Bloor St. W'est. Money may be sent to Mrs. F. N. G. Starr, 112 College St. "Oh," she said; "your conduct is enough to make an angel weep!" "I don't see you shedding a tear," remarked the ibrute. FEEDING THE YOUNG CALF Kindness and Care an> the ScHTets of Sueces.s â€" Feed Should Eft Scrupulously Clean, Also Surroundings. Many animals have been stunted in growtlh by improper feeding when tliey are jx>ung. It is much easier to injure a young animal by careless feeding tlian it Ls a full ' grown one. Thought and care are necessary at all times in feeding animals, but especially so when feeding young animals. Whole milk is nature's food for the young calf, but unlesc, beef is tlie sole object it will not pay to feed it. The next best thing is skim milk, but this must be fed with care. The skim milk fixl to a call should not exceed eighteen pounds daily until the calf is five weeks only, and only in rare cases should an amount beyond twenty- four pounds be given. Many c,^lves are destroyed by being overfed with ; skim milk. Where calves do poorly i on skininuxl milk the results are | due to the abuse of the food. T<k> ; large a supply of milk, infrequent and irregular feeding, ct>ld milk, I and sour, unclean fer<Iing pails are^ the causes of nine-tenths of the troubles. The y<ning calf should be alk>wed at a feed while half this would probably be enough for a Jersey. All changes in feed should be made very gradually. When changing from whole milk to skim milk, be- gin by replacing a pint of the whole milk with a pint of the skim milk. Then gradually increase the amount of skim milk and reduce the amount of whole milk until in about ten days nothing but skim milk is be- ing fed. The change must be made slowly in this way or the digestive system will be upset. All changes in feed should* be made slowly to allow the stoniacili to get accustom- ed to the new fi>od. Tliis rule ap- plies to feeding stock of any kind. .\ great deal of the trouble that people have with their stock is caused by t<.>o sudden changes of food. To replace the fat that hajs been removed from the skim mdlk it is gtxvd practice to add a little flax seed jelly to the ration. This jelly should be used in small quantities at first, and the amount gradually increased. Begin with a dessert spoonful in each {x>rLion and gra- The dairy calf should not bo fed ns heavily as the beet calf. It should be kept growing and thrifty, but not too tat, or the dairy typo will be lust. to be with its dam for tlhe first one or two djiys. It should be allowed to have the first milk or c<.>lostrum at any rate, as tiliis is necessary for clearing the bowels and start- ing the digestive functions. All feed given should bo at bUnid heat. Nothing upsK'ts the digestive s.vs- tom of the calf and starts scouring so quickly as cold milk. Another thing that must be kept in mind is to start with light feeds, and very gradually increase the amount given. UoikI judgment is requireil to know w'lien the animal gets enough without being overfed. A j calf iaitended for a nuvdel dairy cow should not ga-in over one and one- half poundu per day for the first four months, and less thereafter. A good way to tell if the calf is be- ing fe<i properly is to n<>tice the condition of t'lie bowels as indicated by the manure. If there is a ten- dency to looseness, the feed should be reducixl at once, and care taken thateverytlung fed is at bl<x)d heat. If a calf gets off its feed it is a good plan to m,.s8 a meal or two and then feed somewhat lightly for a time. Make Changes (irndually. It is not possible to lay down fixed rules as to how much to fewl, aa calves difler so im their size and vigor. l Oateins may be starte<l on aibo ii; six pounda ol oew milk dually increase the amount until about a cupful is being fed night and niormng to a three-month-old calf. To prepare the joUy, steep the whole flax seed in boiling water and make a thick past of it. The talves sliould be taught tt eat meal as soon as possible. This can be done by putting a little in their mouths, wnmediately after supplying the miilk. The calvos wild begin to pick a little hay at about three weeks old. This should be encouraged, but car© muist be taken that only the best and cleanest hay is offered. If the following rules are observ- ed success in calf rearing is en- sured : 1. Treat calves kindly and nevei hvso your temper with them, even if they are a little stupid some- times. 2. Be scrupulously clean as to th* feed fed, and also as regartls paik and the animal's 8urr<iundings. 3. Make all ohanges in the charac- ter of the food very gradually. Thii applies whetheir changes be as to temperature, quality of the feed, amount ol food, »weetnevs.8 or acid- ity with milk fed, time <A feedj.ag, or any other thing connected with the food. 4. Feed only wholesoone food, feed regularly, and feed in suffi- cient quantities. m