THE DAILY BRITISH WHIG. WEDNESDAY, JULY 14, 1915. -y A UT SS = { IN DEFENCE OF A BERRY By Peter McArthur, the sliced fruit on platters until dry and gandied. Apples and Pineapples. Nine or ten small, green-skin ap ples, 3 cups of sugar, 1% cups of cubes, 1-2 cup each of almonds and candied cherries. Core and pare There is an old saying, "Give a dog a bad name, and kills him," | ing-room is well planned and well] | regulated. | The sewing-room, no matter how small, should have a good light by day and a convenient adjustable ar- titictal light for close work, which must be done late'in the day. | By careful planning plénty of | space may be secured for the accom- apples, rub with a slice of lemon and drop into boiling syrup made of su- gar and water. As soon as done which applies evrywhere in life, Noj modation of materials, utensils and | matter how good a thing may be, if | haM-finished garments. A small chest you give it a bad name you may as |of drawers or any dresser or chiffon- (Continued from page 3.) | Miss Q. Williams is enjoying her | holidays the guest of Miss McAvoy, | Wolfe Island. | through remove from syrup, place in serving dish and fill with nuts and Pineapple; boil syrup until thick and pour over apples; garnish with cher- ries and remainder, qf pineapple. drews College arrived at Gananoque last Friday, to spend the summer with his aunt, Miss Nan Skinner. Miss Olivia Bute, spent the week- well do away with it. It is all very well for Shakespeare to say that "A rose by any other name would smell as sweet," but if you called a new variety of rose "The Skunk Cabbage Mrs. T. H. Russell, spending thé | end in.Gananoque. past few weeks with friends in Tor-| Little Miss Mary Moore, Toronto, onto returned. to Seeley's Bay to-day. | Is with her aunt, "Mrs. R. V. Rogers, Miss Sarah Lavell, Toronto, is the | Barrie street, for the summer, guest of Mrs. G. Y. Chown, "Sunny- Mr. and Mrs. Donald Caldwell and side." Next Friday she and her little Miss Mary, and Mrs, Morgan mother, Mrs. M. Lavell, will go to | Shaw, motored to town from Apple- their Cottage at Thousand. Island | ton for the week-end. Park. +|. 'Mrs. Ronald L. Fofrtt, is at pres- W. B. Skinner, Montreal, spent the |ent with her family at their sum- week-end. with Miss Nan Skinner, mer home, in St. Patrick's, Quebec, "Cataraqui Lodge." | and, will come to town in- about a Mrs.- Charles Taylor, King street, | fortnight. has returped from Ottawa, where she| G. Y. Chown and the Misséf Doro- attended the Carriere--Taylor wed- | thy and Edna Chown "Sunnyside" re- ding. | turned on Monday from their trip to . the Coast. Roger Bidwell, son of the Bishop of Kingston and Mrs. Bidwell, at- tending the Naval College at Halifax has returned to Kingston after a vi- sit with Mrs, Tryphena Wurtele and Alfred Wurtele, Ottawa. Mrs. George C. McKenzie, Ottawa, is visiting Mrs. and Mrs. Charles A. Low, at thelr summer cottage at Port | Stanley. z Mrs. J. D. Calvin, whose husband | end. has just gone overseas, is now visit-| Mrs, E. R. McNeill, West street, ing her sister Mrs. William Parker, | hds returned from Toronto. at Lachine. | Mrs, Jack Macpherson is at "The * | Belvidere" again after a visit in Lind- Kerr Skinner, attending St. An-| day. o I . -. Mrs. Matthew Ryan, Newboro, will leave shortly for a trip to San Fran- | cisco, | Charles V. Wilkins, Queen's Engi- neers, spent the week-end in Roches- ter, N.Y., with his sister, Miss Jessie Wiikins. Thomas Stewart, of the 38th Bat- talion, was in Ottawa for the week- ~~ "The Pineapple In Delightful Disguises The Fruit is Plentiful This Season, and Housewives Are Profiting By Its Abundance. This is an unusual season for pine- blespoon of flour moistened with wa- apples, the specimens seen in the] ter. Cook five minutes, Remove shops being not only large and parti-| from fire, add 2 egg yolks and a tiny cularly fine in flavor, but of abund-| pinch of salt. Line a pie plate with ant "quality. Pineapple when pre-| good paste, rolled. thin. Pour - in pared in the simpliest way is shred-| the pineapple and bake in a hot oyen ded, sprinkled with sugar and served | 30 minutes. Beat 2 egg whites un- from a large dish. To shred. pine-| til stiff, adding pinch of salt; add apples pare. and cut out the eyes, powdered sugar gradually. Heap Pick oft pleces with a silver fork, meringue on top of pie, sprinkle with continuing till all the soft part is re-| sugar and brown in moderate oven. moved. | Serve cold. It can, however, be made to look | more attractive in other ways. Cut " a slice from both top and bottom of | Pineapple Blancmange. a large pineapple; then cut off the| Peel and chop pineapple, express rind from top to bottom in four] the juice and add to 1-3 as much wa- straight pleces, leaving a pyramid. | ter as juice and pulp. Put juice and Cut the pyramid in half-inch slices) water on fire, and let boil. up. crosswise, leaving in original shape. Sweeten to taste. Add cornstarch Serve with sugar. in the proportion of 2 tablespoons of Pare and remove eyes from pine-| cornstarch to 1 pint of the liquid. Let apples. Then cut in half-inch slices | boil up and pour over the pulp. Pour crosswise. Remove hard centers, | into mould and chill. Serve with using a small biscuit cutter, thus| whipped cream. leaving fruit in rings. Arrange | rings, pverlapping each other, on a| ---- Preserved Pineapple. round flat serving dish and sprinkle Af i ter peeling the fruit and re- with granulated sugar. Leaves from oving doi a it. Allow pound the crown of the pineapple make an| sugar to every : pound of fruit attractive garnish, One may be slip- , : | Slice the pineapple and put it and the pid Jnroveh cach ring: with pleasing gygar in Dn Kettlo in Tr orncte lay- effect. . | ers. Pour in a cup of water to pre- Cut the top from a pineapple and| vent burning and bring slowly to Temove the Inside carefully so that| oi" "Remove the pineapple, spread the shell will not be broken. Cut | on platters to cool and boil the syrup the pulp fine and mix with it either] for 15 minutes more. Pack the the diced pulp of three oranges or an| fruit jn jars and fill these with the equal amount of halved strawberries. | boiling liquid Seal immediately Smooth off the bottom of the pine- a ' apple shell so that it will stand up-| Pineapple Snow. right, refill with the fruit, put » | TU DY on the | Soak a half box of gelatine in a top as a cover and set on ice for sev-| 9 eral hours. scant cup of cold water for an hour. A more difficult arrangement, but| Feel a small pineapple and grate it; one which makes it delightful to eat then cover with a cup of sugar and the pineapple with the fingers, 1s ac,| |et it stand for an hour before stir- complished by experienced house- | ring the soaked gelatine into it. Turn keepers, Clean thoroughly a sel-|2ll into a saucepan set within a pan ected pineapple. Each eye has a| ©! boiling water and stir until the distinct outline, about an inch in dia- | 8elatine and sugar are dissolved. Re- meter. With a sharp, pointed knife | mOVve from the fire and let it cool but cut on this outline toward the center | 20t tiffin. Whip a pint of cream of the fruit, and with a fork detach | Very stiff. . Stand the saucepan con- and remove the cone-shaped pieces. Arrange them on individual serving taining the gelatine and pineapple tn|V Serve cold, ~ A Fairyland Dress Design. AA ost A oa ists Rose" it would take a - long while winning favor. 1 am moved to make these reflec- tions because one of the best of our tender fruits suffers from a bad name, and I wish to proclaim the fact that its bad name is dun to a strange mistake. The very name gooseberry suggests something about which one could not hope to be eh- thusiastic in spite of the fact that gooseberry wine figures in the Vicar of Wakéfield, that literary master- piece in which everything is dainty. And the children who have not yet learned the disfavor that goes with the name "goose" will reach for gooseberry tart before any other, but the name "goose" puts all grown up- on their guard. And now comes a most philogist who proves the name is a vulgar and ignorant mistake. The berry is one that should be known as the Saintsberry--and the berry of the most beloved of saints at that. Mr. Fox Talbot gives the following remarkable account of the origin of the name *'gooseberry": Gooseber- ries are called in German, Johannis- beeren, that is, "John's berries," be- cause they ripen about the feast of St. John. St. John is called in Hol- °) called "Jansbeeren." Now this word has been--centuries ago--corrupted into "Gansbeeren," of which our English word Gooseberries is a liter- al translation; Gans in German sig- nifying a/goose. So you see that the only thing the matter with the delicately flavor- ed St. John's berry is that it has suf- fered from a touch of German Kul- tur and has been called out of its name. Give it its right name and be without jam from it for your tarts. g SEWING ROOM EQUIPPED FOR USE AND COMFORT The average household of moder- ate means, no matter how averse to the confusion of having a seamstress, cannot avoid . her semi-annual visit, and now that the date for the sum- mer sewing has arrived, here Is a reminder that this visitation need not necessarily be dreaded if the sew- ' Child's dress of white batiste with here and there a small embroidered figure. The dress is long-waisted land, St. Jan, and the fruit is there saintly character and you will never | | fer should contain all new materials | or delicate trimmings which require | protection from dust as well as res- | erve supply of thread; needles of ev- ery kind, tapes, clamps, collar wire, finishing braids, not forgetting some remnants of net, white chiffon, black and' white silk. When certain things like these mecessarie$ are lacking and must be sent for they often cause waste of the dressmaker's; time. The box, bag or hamper of family patterns should be carefully looked over at least twice a year. Buttons should be carefully sorted, different varieties in different receptacles. A far-seeing young housekeeper with: Fresh from the Gardens of the finest Tea-producing country in the world. "SALADA' LZ an ideal sewing-room, bought a sup- ply of little sweet grass baskets and used them in her third-floor sewing- room. The contents of each was indicated by the article tied to the handle of the basket's lid. The floor of the sewing-room should | never be carpeted or covered. it the floor is not of hard wood a few | coats of green paint will help to make it livable, as green is restful to the eyes. | There is no reason why a few good | pictures should not ornament the | sewing-room wall; but not old, +m- possible things, banished from other | parts of the house--better none at | all. If the windows have curtains | they should be of a material to ad- mit every possible bit of light and | air. One should provide for the sewing | quarters an excellent cutting table | with measurements and see that the | chair to be used with it is the proper | height to fit it. There should also [bea low rocker and possibly a foot- | stool to afford a change of position for the seamstress." All of the room's furnishings should be of solid wood, as tufted pieces catch dust and | threads. | The sewing machine is, of course, | the important factor of the room. This should be placed to have the best possible light fall on it. And before the seamstress comes for her periodical visits it should be carefui- ly cleaned and olled that she nfay be able to do her best work. A clock should also be a part of the room's furnishings, = Convenien- ces for pressing and sponging should be provided, a well-covered ironing board, an electric iron, a sleeveboard and a basin for dampening cloths for pressing. In the average sewing-room a suph ply of left over pieces is kept, some- times in press or cupboard or in an ample wall pocket or bag affair. : Sealed Packets Only. Try it--it's delicious. BLACK GREEN or MIXED. | Summer Spoiled Skin Removed by Absorption As undue summer exposure usually leaves an lindesirable surface of tan, redness or roughness, often freckies, too, the sepsible thing to do is to re- move sucr surface. There's nothing better for this than ordinary mercoliz- ed wx, which actually. absorbs an un- wholesome complexion. The thin lay- er of surface skin is itseif absorbed, gently, gradually, so there's no incon venience, no detention indoors the wax lightly over the entife face at bedtime and take it off iff the morning with warm water. If you will get one ounce of mercolized wax at the drug- store, use it for a week or s0, you may expect marked improvement dally When the underlying skin is view your complexion will b§ a marve of spotless purity and beayful white~ ness Don't worry kles. Banish them by bathing the face in a solution of powdered saxolite, 1 oz. dissolved in 3% pt. witch hazel Used daily for a while _this- will be found wonderfully effective. Aa Miss Neysa McMein, known illustrator of front covers for magazines, earns over $5,000 a year from her own work. ~~ em those worry let you; summer breeds wrinkles more wrin- Spread | hodly in ! HOT AIR For heating is always good, but for purpose of speech, "alas," it's just like trving" to digest food, other than "cooked by gas." Drop a ecard to the Office {of the Works, Queen Street, for "phone 197, and have the (Gas installed in your home. | Light, Heat, Power and Water Depts. C. C. Folger, General Mgr. 4 the well- | Nellie Barker is Chicago's cham- pion runaway girl, having deserted { her parents once a week for the last | year, Good Advice on Hair Culture _ How to Stop Falling Hair and Drive Away Dandruff "Once a day, if only for one minute, every woman and 'every man, too, for that matter, ought to rub the scalp vigorously with the tips of the fingers. e blood supplics nourishment to the hair, just as it does to the skin, and frequent massaging gently stimu- lates the scalp and causes the blood to flow more freely. Both men and women should be] careful in the choice of a hair dressing. A good onc used regularly, not only destroys dandruff germs, but keeps the hair from falling, and causes it tq grow profusely and lustrous. Parisian Sage is the hair dressing, grower and beautifier most in demand by discriminating people. So certain | i8 its tonic action on the scalp and hair, and so sure is it to give the limit of | with two. small ruffles forming the Satisfaction hat the manufacturers guarantee Parisian Sage to abolish | dandruff, to stop falling hair and itch- ing scalp, or refund your money. Parisian Sage is free from grease and stickiness and once used will never be displaced by any -of the ordinary com- mercial hair tonics, ' A large bottle costs but 50 cents at your druggists. .'* I have used Parisian Sage for some time, and think it has no equal asa hair beautifier and scalp cleaner." -- Hire. William Hoglund, Sault Ste. Marie, For aches, pains, rheamation. ote. try Parisian Mustard Ceorate. Tin elfset oe) unllesiul, Use in place of mustard asters, pouniices, t il mot blister. B8e: n tube" ontions. skirt. A sash, which is brought, around from each side, is tied in the back. The sleeves, which are short and slightly puffed, are trimmed with small messaline cuffs. A small turn-over collar is of the same ma- terial as the cuffs. Very narrow rows of Irish lace used as a trim- ming complete the costume. Design- ed by Fairyland of Paris. HOUSEKEEPERS ; Have You Heard Of a Cooking Coat? A Good Thing. Cooking coat. Did you ever use one? One woman said it was the, best arrangement for protecting the well dressed housewife that she had ever seen. It is one of the most convenient and practical garments one could devise for use in the kitch- en, especially for cooking. Some of us are compelled to be about the stove when we are freshly gowned and do not care to soil our clothes by frying grease or anything which might spatter on to a clean dress. Even flour will often leave spots which are not easily removed. Thus the cooking coat has been de- ised as a safe, sanitary and alto- plates around mounds of sugar. They mixture stiffens beat into it, by the [fae kitchen. Usually these coats are made of washing dishes, then spend money on lotions and creams to offset the effect of the free alkali and \ ; RE LAE a4 TAL Ld EAA Sad T is not an economy to use ordinary soap for ~ ite = a deep bowl of cracked ice and as ein practical garment to use in other harsh materials. may be eaten nicely with the fingers, | Spoonful, the whipped cream. Beat steadily until all the cream is in and] butcher's linen, muslin (unbleached) as the outside skin remains on. Pineapple Pie, Pare 1 ripe pineapple and clean fine, Measure 3 cups. Add % of a cup of sugar and cook until tender-- about 30 minutes. Add 1 level ta- A a tN ttt iting. How To Make °* Straight Hair Curly (Soclety Talk.) To make straight hair nice and curly in one night by merely applying plain liquid siimerine--that's one of the best beauty secrets that has leaked out in a long time. + Some peculiar property of this harmless fluld causes the hair to dry in just the prettiest, most natural- looking curls and creases imaginable. It is valuable as a dressing ®lso, as it puts new life and lustre into dead- looking hair. This means that the singeing, dryin curling iron can now be dispensed wit forever! A few ounces of the liquid sil. merine, which may be found in any drugstore, will keep the hair in wave for weeks.. It is neither sticky nor Rreasy and is real quite an agree- able thing to t-can be applied brush before et ransformation will af- Sant surprise in the the jelly is stiff and white. Turn into a glass bowl and set in the ice for some hours, Serve with rich cream. Pineapple Pudding. Peel and chop a pineapple and cover with granulated sugar. Let stand in ice chest for an hour; then drain the juice from the fruit, sav- ing both. In the bottom of a dut- tered. pudding dish put a layer of split lady fingers and over them pour a little of the pineapple juice to which you have added two teaspoons of lemon juice. Spread the lady fingers with a lay- er of the chopped pineapple. Put in another layer of pineapple and more of the juice and fruit. Have the top layer of the moistened pine- apple. Cover, set the pudding dish bake in a steady oven for at least an hour, Uncover and brown lightly. Serve with a hot liquid sauce flavor- ed with the juice of two lemons and the grated peel of one. Se --. Candied Pineapple. Peel, slice and weigh the pineapple Allow 1% pound of sugar to each pound 3 su al 'the fruit and sugar in a granite kettle. Add just encugh water fruit. Boil until the fruit 1 tender, remove and while you most. p! morning. | Millinery ~ Values at i MISS HAMILTON'S. in an outer pan of boiling water and [Often 'to cover the | true, but or colored linen or percale, the com- plexion being one consideration and in some instances the more practical idea of a color not soiling so readily as white. It is made long in order to cover the entire dress and fasten- ed down the front with clasps and out high in the neck, Of course, collars. and. cuffs may be used, but in most cases they are eliminated on account of other collars or cuffs which might be on the dress. This also saves some work when it is time to launder a loose coat sleeve. If this coat is cut tight fitting the dress may be crushed, especially if there is a girdle or sash of any des cription at the waistline, If cut high the neck is kept fresh, since it protects any waist decoration. A nail or hook is reserved in the kitchen near 'the door, where the coat is always hung when not in use. 370 PRINCESS ST. Store closes 5 pam. dur-- ing July and August. ion a to cool | Will pineapple: Stir five minutes more and . spread | |* Procter & Gamble Factories in Hamilton, Canad, for It is an .economy to use Ivory Soap for washing dishes. Its gentle action cannot roughen the skin; the hands need no extra attention after one works with it. And it costs so little more than ordinary yellow soaps and so little is needed for the work that the difference in cost is not worth considering. Try Ivory Soap a week for washing dishes and notice ~ the difference in your hands--and in the dishes. 5 CENTS - WrLoars - --------_ the makiag of Ioory Soap, Gold Soap, P. AND G.--The Whe Naphtha Soap and Pearline.