PAGE TEN How To Banish Wrinkles Quickly (Continued from Page 3.) Miss Ruth Crawford, N.Y., is in Kingston to spend some time with friends. . Mrs. (Dr.) Williams, Brockville, with her parents,~Col. and Mrs. Char les Spooner, Frontenac street C. W. Livingston, Toronto, home for a shart time. Mr. and Mrs. James Shaw Miss Irene Shaw, Passaic, N.J., in the city, the guests of Mrs. Shaw, Johnson street. Mrs, 8. M. Gray and Masters Robert «and t Cornwall, have left to, sail on the White Star American liner St. Paul, Liverpool, to Major Gray, who is at present wi.a the 21st Battalion at Shorncliffe. Mr. and Mrs. Hozis, Bermuda, are visiting >their son, Capt. Hoills, | is awhile; |i ate thi for cannot Th- the treat A Joh. for Exceptional Millinery Values at MISS HAMILTON'S. Watertown, { mond, is | guest of Miss Joscphine Red- Picton. H. A. LeHeup and son Angud, { Kingston, are in Picton, to spend » few days with Angus Brisbin. . . . - {the Mrs. Branscombe, Picton, went to Rochester and returned accompan- [fed by her daughter, Mrs. Gena and | Branscombe Tenny and two children are | of New York. is Le of | Miss Edith Wright, | visiting her cousin, Mrs. | Heup, Kingston, for a Picton, B A couple Gray, | weeks, New Yor a, An antomobile party consisting of T. Reid Rankin, Mrs, W. H.. Rankin, Joi | Collins Bay, and William A. Karr {and wife, Detroit, Mich., are having an outing in Eastern Ontario. Miss Helen Morrison, of Picton, { who has been. visiting in Montreal, a medical man who is shortly going | | Brockville and Kingston, is at pres- Phone 1267. 370 PRINCESS ST. Store closes 5 p.m. dur- "ing July and August. jover HCAs. Lieut. G. P. leaves on Monday { Camp. Mr, family, cottage at Tho | season. Miss Lucy Scott, Napanee, ing friends in Kingston. Mrs. C. H. Finkle, the guest of Mrs. Napanee. . Mrs. Webster and Mrs. NAc ct rg Smith, Kingston, visiting FRECKLES i... 1 home. Now Is the Time to Get Rid of These | have returned Ugly Spots Mrs. M. Ryan, Newburgh, left on I'Wednesday for a trip to California. Miss Aileen Wright, Kingston, Reiffenstein, for F. FF. Miller aud, have opened thé.t and Mrs Napanee, is visi Kingston, '4 William at' D, «i. few days, There's no longer the slightest need of feeling ashamed of your freckles, as the prescription othine--double strength--is guaranteed to remove these homely spots. Simply get an ounce of double strength--from Geo. hood or any druggist . ¥ a little of it night and ing and you should soon see | that even the worst freckles have begun to disappear, while the tighter | ones have vanished entirely, It is| a ee FOOD PPB BPA EIT GI ] AUTOCRAT OF BERRIES (By McArthur.) thine ae Peter arn- A writer in a recent number a grevious mistake, which I) hasten seldom that more than an ounce hs | to correct, He has libelled the cur- needed to completely clear the skin | Fant-- though it is quite evident and gain a beautiful clear complax- | that "he libelled it through ignor- jon {ance, From the tone of his article Bo pure and afk for the double |! #M convinved that the offending strength othine as this is sold under | Writer is not a man of the world Toit: | even though he lives in New York. fNqTanion of rd back if it fats | It is apparent that he has never 0 ove 1pea 3 | strayed far from & quiet New Eng- Ae A At AOA ANANSI GINA om cis agar A i HE lather from Ivory Soap is distinguished easily from the lather of other soaps be- cause 'it is. an infinite number of minute soap bubbles. It is this, no less than the quality of the soap, that makes the Ivory bath so delightful. 5 CENTS IVORY SOAP . (22) . 994s PugE TW roars ® $7 Cl ramen iN, Hd? 'Procter & Gamble Factories in Hamilton, Canada Napane 3, Barrielieid | mpson's Point Tor {he | i | Mass., Martha Finkiy,!| [ent visiting in Toronto. . . * Sir Charles Hibbert Tupper and .ady Tupper have announced the en- | gagement of their youngest daughter, {Janet, to Glen C. Holland, eldest son [of Cuyler Holland, Victoria, B. C. Rev. Frederick Gill, Arlington, is with his sisters Mrs. W. H. Wormwith and Miss Sara Gill, Earl street, for a month. Mr. and Mrs. Stanley Johnston will return to Montreal by boat to- morrow. Rev. G. I. Campbell and wife, Col- borne street, have left for Brockville {and Ottawa, on a holiday outing. Wis | { describes the currant as if | real truth | Canvags-back duck? aE Mrs, Thomas Phillips, visiting her son, J. B. Phillips, got street. Orilla, is Ba- Am om AAA A ANA AP Pp ll AN land home, and "home-keeping youths have ever homely wits." He it had seen nothing of high life, 'when the is that it is unquestion lably our most aristocratic fruit-- 4 the fruit of kings as well as of or: of | dinary people. the New York Independent has made person has to say: Listen to what this "July opens with the currant, a humble sort of fruit but beautiful and wonderfully helpful. The bush gave the pioneer no trouble, for it would grow easily anywhere, bore neglect humbly, had no haughty manners and always did his best." From reading that you would im- agine that the currant '"'had never walked farther than Figbury," had been court Vife, and had been the companion and comforter of humble people who could not afford any- thing better. Shades of Savarin and all great chefs. Did the poor man who wrote that never eat venison or No chef would think of serving those supreme deli- cacies of gastronomic art without flanking them with , currant jelly! Without currant jelly you cannot hope to catch the best flavors of game or of many of our best meat dishes. It is found with all the aris- tocratic dishes and is even served with the mast delicately wrough omelets. It is quite true that jellies jams, pies and tarts, but it is even more at hime on the tables of the rich and exclusive. No hostess can make a pretense of epicurean hos- pitality without a plentiful supply of currant jelly, which may be used from the first meat course until it makes its last appearance with the cheese. Bar-le-due jelly and petit Gervaise cheese! My lips suffuse at the bare mention of that most delectable and aristocratic combinatign. But enough! The currant.is the aristo- crat of our berrigs even though it is nevergabsent from the tables of the plain people. It is the true cosmo- erywhere, and instead of heing humble--"Too proud te care from whenge it came Worth Remembering. To clean a sink and make sweet, pour down strong, hot washing seda solution and wipe out with kerosene oil. This should be done once & week. --~ -- One pint of tar and two quarts of water in an earthen vessel will keep '|red ants.away. Keep this in your pantyy or cellar and you will never see one. : e, "keep an oyster 8 in it Colored muslin in dresses should al- ways be washed in cold water. Nev- er put them into even warm water. If delicate in shade, add a little pow- dered alum to last water. An excellent remedy for mildew, is to saturate with kergsene oil, oi up tightly and let stand for hours. To renovate Jallota that has be- haw EE rie oan a HES, Auer ac a Jonas potatoes fon: doen. of put as desl to ben. and when bo! vinegar hardens lite po Xow whale: or amr ih Seater Tan polite of the fruit family, found ey-}: 4 | prevent rust rust Lormipg in a tea- ES ue Re ee a 9 Li a, Si TE TR Ee -------- "ToD I "TWILIGHT | | More Fresh Frait Desserts Cherry Puffs. Cherry puffs are delicious. Cream 1:2 cup of butter with two table- spoonfuls of sugar; add a beaten €8R, a cup of milk, two cups of flour with two tablespoonfuls of baking powder sifted through it, and ries. Put into Serve with sauce. Raspherry Roly-Poly. Make a good biscuit crust, and roll it put half an inch thick. Spread it thickly with raspberries which have been sweetened to taste. Then fold the biscuit dough so that the raspberries will not run when cook- | ing. Di water, flour it and wrap the rely poly securely, leaving room for it to swell in cooking. Steam for an hour and a half and serve with any bailed sauce. an hour, Strawberry Novelty After lining a big pie plate with a very good pie crust, fill it with a quart of strawberries; sweeten to taste, and then pour over them a sponge batter, made with the follow- ing ingredients. The yolks of three eggs, heaten until lemon 'tolored, then one-half cupful of sugar added; beat until creamy; stir in one-half cup of flour (which has been care- fully sifted), and then fold in the stiffly beaten white of the eggs. This should be baked in a moderate oven. When it is quite cool, cover the top with sweetened whipped cream. Gooseberrics In Batter, Make one-half a pound of flour, two eggs and a pint of milk into a batter. Use no baking-powder, but beat the batter and make it two] hours béfore using. Wash, and top! and tail one pound of gooseberries. | Cook - slightly with sugar, but not to break the berries. Lay in a well greased pudding dish, mix two table-| spoonfuls of melted butter with the| batter, pour over the berries and bake in 4 quick oven until a golden color. Serve as soon as it is ready, with plenty of soft sugar. Pineapple Dessert, Boil one-half cup .of tapipca in one and one-half cups of water until clear. When cool, add a small can | of pineapple sliced, or a small pine- apple grated, and one and one-half cups of sugar. Add about two tea- spoonfuls of lemon juice to give add- ed flavor. Serve ice cold with whip- be 4 "P of a last of all one cup of pitted cher- | buttered cups and] steam one-half to three-quarters of | a pudding cloth in boiling | eggs and | pea cream and garnish with pow- dered nuts. A Raspberries With Rice. One of the simplest ways in which raspberries may be combined with in3 { expensive materials is to use them with rice. Cook the rice in milk, pack it into a jelly mould and let it stiffen. Turn it out upon a glass plate and surround' it with a rasp- berry sauce. To make this boil a cup of water and half a cup of su- gar for five minutes and pour the sy- rup over a pint of berries; allow to stand for an hour before using. A addition. Plain baked custards with | raspberry sauce are also delicious. | a -- Cherry Mould. To one pint of juice drained from stewed cherries add sugar to make quite sweet, and Jet it come to a boil. Dissolve one tablespoonful of granulated gelatin in cold water to gover, pour over it the boiling hot cherry juice and sfrain into a bor- der mould. Set aside to become firm, then turn out carefully on a low glass dish, fill the centre with pitted, sweetened cherries and heap over all whipped eream. -- Banana Salad. Select some firm, ripe that are not too long. Loosen a strip of the skin, turn this back with {a spoon carefully and remove the in- |side in small pieces. Allow half a |ecup of the banana to each cup of pitted cherries. To make the dress- ing, take the juice from the cherries and mix with lemon and orange juices to taste, sweetening with pul- verized sugar .as necessary. Pour this over the salad and ' put the mixture on the ice. Just before | serving, stir the ingredients togeth- jer lightly, pack them into the ban- {ana cases and serve on individual | Plates garnished with cherry leaves |and pitted cherries. bananas Rhubarb Custard, Stew and sweeten some rhubarb, | baving it about as thick as marma- { lade. To-threé quarters of a cup of [ rhubarb allow the whites of four |eggs and one-half "tablespoonful of [lemon juice. Beat the whites of eggs j until stiff. Add the rhubarb gradu- ally and the lemon juice. Pile light- ly in a buttered baking dish and bake twenty minutes in a slow oven. Cool slowly. Serve cold with a soft custard made of the yolks of the one pint of milk. eA ring Fashions "* and 'Fads "e Sleeves. are growing larger. Smocked nightgowns are among the latest. The blouses of net are delightfully dainty: Just now the fashion dered voiles. is for bor- Flouncings of lace are important on semiformal gowns, Some of the new dresses are five yards wide at the hem. The new bathing suits follow the lines of the new dresses. Stripped voile "and batiste are a 800d summer combination. Finish the bottom of the skirt with one row of puffing. full The latest bolero sleeve seems be cut in one with the bolero. to Hat brims are of various sizes, but they are increasing in size. With frocks of checked silk sepa- rate coats of dark silk are extremely chic The popularity o of braid trimming is growing strongly every minute. Some full slgeveless bodices have ruffles set in the armholes in licu of sleeves. Revers of tucked and ruffled net are seen inside the revers of long silk coats. Make your dance frock with the skirt of net and the bodice of cherry red taffeta. A new and striking sweater is of white and black stripe with belt of black satin. + , The latest sports Oxford is of mahogany leather, with white felt sales and heels. : The cartridge belt, with its imi- tation ridges. is ; : Parsing w. woman. = worn, by te | mea The fad for fanciful , seat does not abate -- and some © pre jest are the colored -brocades of white gabardines, EE SLR an embroidering with, soldiers. LL y are thelr hander AangRerchiefs. with, I White crochet ball fringe appears on hoth Dats and summer gowns. pet nnad Eo coat for golt ever replaced the players. + 3 " ey b The short-waisted dress is espec- ially becoming to the young girl, Dead-white hats trimmed with white flowers or fruit are in vogue. garment is strietly hem should not; be Unless the tailored, the plain. The laced morgen- age bodices are so picturesque they + are still in favor. Some of the "new sleeves are in three parts; others are just loose chiffon draperies, caught here and there in the sleeve lining. Silk handbags ar are much in vogue and black - and - white effects are among the smartest. Sleeveless coats of silk over apron-fashioned lingerie dresses are a very becoming style. A large and long black bow at- tached to the back of a high pleating is one of the latest. fads. Dainty, airy hats of hair are in ink, white, blue tan and gold: hdpes are flat and picturesque. Petticoats are made of pretty flowered material, or of plain white, With ruffles of figwered material. In a crepg. t coloted b gown ob black Georgokte necessary color is given hy beneath the drapery. There are ory. high collars with flaring lingefie points at the sides. These collars are 8 open in the front. Little sister" s sug summer hat can be of fine milan straw, in blue, with a wreath of daisies around the crown. DEGREES OF COOKING What Is Meant By Rate, Mediam and Well Done Meat. ~ Perhaps a word may be said ahout the of cooking, as indicated by the de rare, medium and well done, used in reference tg the cook- ing of meat. Some people interpret "rare" as meaning heat seared & little on the outside but with the whole interior raw. This is far from a correct in- terpretation. She albumen should be coagulated, the fibers Jeally & goo 1 y but: the, juice may be yet red plak, ik ln the meat, ip Sha Fat dh SE stringy, o Juire | ar thee, bat a a - hy ow" Th tity and kind of "meat wid or ga +h tas asi. tion of food available for eh food. The excessive use of meat, EL ue purer pro the proparat and on. of but in EE Hr dash of salt and lemon julce is an! ] Summer need not be aHard Time for Baby It is not the heat of summer 'that is hard on babies. . It is their food that is responsible for most summer troubles, Milk is difficult to modify at home and, in the summer Darticularly, it is liable to contamin- ation," infection and becoming sour, It is this that is mostly 'responsible for the epidemic diarrhoea and other complaints usually blamed on the summer weather. The value of an absolutely dependable food is clearly proven at Ahis season, The. ** Allenburys" Milk Foods, Nos. 1 and 2 present advantages that are impossible with milk nab to your dogr. They are prepared from the pure rich milk of carefully tended cows bed on splendid pastures--modified to resemble most closely healthy mother's milk. Packed in hermet- ically sealed tins, the foods are ready for immed- iate use with the addition of boiling water only, Mothers who adopt this scientific method of feeding infants, which effectually replaces human milk and ensures steady. vigorous growth and health, are relieved of the tha and anxieties that attend the feeding of Baby dur: sAllenburys MILK FOOD NO. 1. - MILK FOOD ND. 2. 'MALTED FOOD NO. 8; From birth to 3 mths. From 3 to 6 months. From 6 mont upwards. THE MOST RATIONAL PROGRESSIVE SYSTEM OF 'BABY FEEDING. The booklet ** Infant Feeding and Man- agement' will prove of great value to all who have the welfare of a baby in their charge. Post free with Sam- ple. State age of Baby, and if weaned. The ALUEN & HANBURY® Go., Ltd.. 66 Gerrard Street, Toronto, Out, | + o 1 \ ett pg ec Buy Matches as you would any other household commodity--with an eye to full value ! WHEN YOU BUY EDDY'S MATCHES YOU RECEIVE A GENEROUSLY FILLED" BOX OF SURE, SAFE, LIGHTS. ASK FOR EDDYS' "Silent Parlor" Matches For Rich and Poor The rich cannot know the joys of the toiler unless they are willing to ab- stain from indigestible, non-nutritious foods that prevent clear thinking and quick acting. The richest man in the world cannot buy a food more nutri- tious Ahn It contains more real body-building nutri- ment- than meat or eggs, is more easily digested and costs much less. The food for the man who does things with hand or brain. The ideal Summer diet for health and strength. Give your stomach a pleasant surprise after the heavy foods of Winter. Eat it for breakfast with milk or cream. Eat it for supper with ripe berries or other fresh fruits. MADE IN CANADA From the Choicest Canadian Wheat by