Mrs. T. W. Moore, after a pleas- ant visit with her parents and sister returned to Detroit to-day. Wives of officers of the 38th Bat- talion, who have left for Bemmuda, are Mrs, Ralph Ziegler, Mrs. E, R. McNeil and children, Mrs. Gordon Armstrong, Mrs. Jack MacPherson and Mrs. Willlam B. Macloughlin, Mrs. Gilbert, Gananoque, is visit- ing her daughter, Mrs. F. E. Lang- dale, 595 Broadway, Winnipeg. . - Miss Laura Kilborn, William streel, left on Monday, for Toronto, to enter Bishop Strachan School. Mr. and Mrs. Howard Folger and Misses Gwendolyn and Doris went to Toronto on Monday, where Miss Gwendolyn 'will enter Havergal Hall. Mrs. 8S. J. M. Compten, St, Andrew's Manse, is the guest of MrsA William: Morgan, Barrie street, since closing up her house. How, to Absorb an : Unlovely Complexion The face which is admired for its beauty must have a satin-smooth skin, inl and ite and youthful.looking. Fhe only t ake ing 1 Xnow of that can mw such a complexion out of an aged, faded, or dscolored one---I mean a nat- ural, not a painted, complexion--is or- dinary mercolized wax, This remark- ahle substance literally absorbs the un- sightly cuticle, a little each day, 'the clear. healthy, girlish skin beneath Bradually peeping out until within a Wi or so. it is wholly In evidence. Of course such blemishes as freckles, moth patches, liver spots, blotches and wmples are discarded with the old.skin MM you will procure an ounce of mer- tolized wax at the drug store, use like cold cream- every might, washing this off mornings. you'll find it a veritable wonder-worker. Another valuable natural treatment Is a wash lotion to remove wrinkles which can be easily prepared. Dis solve 1 om powdered saxolite in % pint' witch hazel. Bathe the face in this and youll find it "works like magic" -- Phyllis Moore in Town Talk. Fall Millinery 'Madesin-Canada goods Specialty. MISS HAMILTON Phone 1267. 370 Princess St. our 5 ! Mrs. Claxton and Miss Winn:fred Claxton are en pension at Miss Campbell's, King street. "i Mr. and Mrs, George Graham and Master "Bob" who spent the week- end with Major and Mrs. James Hamilton, Sydenham street, return- led to Frankford on Monday. ! John Aird, Toronto, was in town for a few days this week. Miss Florence Shannon visiting her father, Alfred Shannon, Albert ; | street, left yestérday to resume her Mrs. Frederic Brownfield and studies at Macdonald College, Miss Marjorie Brownfield have re- Guelph. turned fram Toronto. } - i ..9 8 Mrs. E. K. Eaton and her mother, | Mrs. Alice Ferguson, Sydénham Mrs. G. B. Layton, have recently re-| street, announces the engagement of turned from Bermuda and will oc-| her daughter, Alice Olivia, to Damon cupy a house in Truro N.S. while! Marchen, the wedding to take place Major Eaton, R.C.R., and Lieut Shir- quietly on Wednesday, Sept. 22nd. ly Layton are.at the front. | ..,. ED Mrs. I. A. McPhail and Masten] Jack, Clergy street, expect to sail from New York the end of the month to spend six weeks with Major Mc- Phail in England. * a Announcements have been re- ceived by friends in town of the mar- riage of Miss. Ethel Wilcox to Wil- liam Arthur Rogers, which. took place in Oswego, N.Y., on Saturday, September 11th. . The engagement is announced of Miss Florence Adeline Tait, M. A., daughter of Mr, and Mrs. W. M. Tait, Glencoe, Ont., to Stewart James' party of girls to town from Ganano- | Schofield, M.A., Ph.D., of the Geolog- que on Saturday for lunch at -the| ical Survey, Ottawa, son of Mr. and Princess Pat tea rooms, Wellington | Mrs, James Schofield, Kingston, Ont., street. | The marriage will take place quietly Miss Marjorie Low has returned to} at Banff, late in October, Ottawa after spending the summer gra" E in Halifax, N.S., with Mrs. Lawrence. | The marriage of Miss Meta Gib- Miss Charlie Short, King street, | son, daughter of Sir John and Lady has returned from a visit with her| Gibson, Toronto, to Mr. Waldie will aunt, Mrs. Rutherford, Halifax, N.S.| take place very quietly in October. Captain W. P. Wilgar, Brock | (Continued from page 3.) street, expects fo leave | Mi Mrs. James Maclennan, Toronto' wen © who was Mrs. Campbell Strange"s| guest, on Barrie street, is now visit- ing Mrs. H. R. Duff, Princess street Mrs. B. O. Britten chaperoned a THE DAILY BRITISH WHIG, WEDNESDAY, SEPTEMBER 15, 1915. the Re the down off with a stiff brush, but | do not peel. To each pound of fruit | allow a hall pound of sugar and a quart of vinegar tp each five pounds |: of sugar. Allow also to eacn 'quart | of vinegar one ounce of whole cloves and two ounces of stick cinnamon. Stick two cléves in each peach. Scald the sugar and vinegar together ror, five minutes, lay in as many peaches. 4s you can without crowding, and cook abéut ten minutes or until they can be readily pierced. ack tae peaches in cans and cover with the scalding syrup. Peach Cobbler. The peach cobbler is really more of a pudding Than a pie. It has no bottom crust. but simply a erust ai the sides and top. It should be| baked in an earthenware pudding dish apd at least four inches deep. Butter well nd hne with a rich paste. Peel enaugh' ripe, juicy peaches to fill the dish. = 'rear them apart, but leave the pits in ro flavor the dish. Sweeten abunauwnssy and throw over them a gill or usnnoy; ir you wish thie genuine southern cob! bler. Cover with pufr paste, seal- ing carefully about the edgesito pre- vent its running over. Bake about an hour in a quick oven, covering with paper if it shows signs of burning. When nearly done draw to the oven door and sprinkle with powdered sugar. Push back for a few mom- ents until melted to a glaze. Open Peach Pie. An open peach pie served with whipped cream may be a novelty to ANKLE WATCH THE LATEST. many housekeepers. for Vancouver B.C., to be gone sever- al weeks, Professor S. N. Graham who, with PEACH his wife and wee son, spent the sum- mer at Thousand Island Kingston left last Saturday, for Hali- fax, N.S. . - * - Mr. and Mrs. W. G. Craig, Barrie street, and their guest, Mrs. J. A. Craig, Hoboken, N.J., spent yester- day in Belleville. Charles MeDunnough arrived from | Tarente on Saturday to spend a few days' with Mrs. H. J. visit Mrs. McDunnough, sr. Miss Lilias Sanderson, Barrle street, returned from Toronto on Monday after spending ten days with | Varied desserts and sweets to which Mrs. Phillips Gilbert. Mrs. Havelock Price is in Toronto with Mrs. Temple Blackwood: - - . - Mrs, R. J. Macdowall and Miss Elda Macdowall, Wellington street, left on Tuesday for Montreal. Mrs. J. C. Farthing, Montreal; is the guest of Mrs, W. B. Dalton, Johnson street. Miss Annie Muckleston, - Unioa 1 Street, is in Toronto visiting Mrs. Willoughby Cummings. Mr. and Mrs. R. O. Sweezy have taken Mrs. W. A. Claxton's house, Union street, for the winter months, Ne + ary &Practical Fiomé Dress Main Lerrons .{ oven, Prepared Especially For This Newspaper by Pictorial Review THE SURPIICE BODICE IN DELIGHTFUL STYLE. fF: + hi i lace. The accordion pleated underskirt requires '3 yards 37-inch material (pleated). In making the underbody, however, first face from neck edges to 1 inch be- low lines. of double "o0" perforations. and around armhole edges to small "o" perforations, Pleat lower edges of front and back, placing "T" on cor- responding small "0" perforations. Close. under-apm and shoulder seams AS notched. Sew stay to lower edge of underbody, center-fronts even. Next, gather the sleeve between dou- ble "TT" perforations. ; notched, leaving extensions: free; turn under extension on slot perforations, lap to small "o" perforations. : Now, taking the skirt, close back sean from large "O™ perforation te lower edge, finish edges above for opan- ing. Gather upper edge Letween don- "TT" perforations. = Sew to lower 10-D10FTOW | ite PARTICULAR PEOPLE Wilkinson, | Bagot street, and to-day he and Mrs. | MecDunnough left for Sorel, Que., to! | in almost every country of the world | for the exquisiteness of its flavor and i; RECIPES FOR | i DELICIOUS FRUIT MAY BE SERV- | ED. IX GREAT VARIETY | Peach Puddings, Pies And Preserves | Popular--Pickles Also Made Krom | Fruit~--Used For Flavoring Ice Cream. By Emma Paddock Washington Star. This is a record year for peaches, {and there is no reason why we should not enjoy them to the full in all the Telford, in the they lend themselves so readily. A natve of Persia, from which its name "Persica," the peach, which Darwin agreed with Martial in declaring to be an evolutionized formr of the wild almongd, is now rightfully esteemed the daintiness of its flesh. And first that famous southern dish. Peach Batter Pudding. Put two cups of sliced peaches in the bottom of a bittered pudding dish. For the batter, mix by sift- ing one heaping cup of flour, two level teaspoonfuls of baking powder and quarter teaspoonful of salt. Beat one egg light, add to it two-thirds cup of milk and three tablespoonfuls melted butter. Beat well, add to the dry ingredients and beat again. Then pour over the peaches and bake about half an hour in hot Serve with foamy or Mary- land sauce. . Peaches And Cream. This dish must not be prepared until near ready to serve, as the peaches darken after peeling. While the old-fashioned way of simply slic- ing the pieces is never found fault with, this method of serving is much more decorative when the cook wishes to do herself proud. Peel large, ripe peaches and cut a por- tion from the other side of each one so 'it. will stand upright; cut a por- tion from side about the size of a dol- lar, and with a small knife remove the stone and a portion of the pulp, Fill the cavity with whipped and seasoned cream, mounding it up in a snowy cone. Line a low; glass dish with grape or peach leaves ana serve icy cold. Beat to a eream two tablespoon- fuls of butter, four tablespoonfuls of brown sugar, or maple sugar sciay- ed fine and the yolk of two. beaten eggs. Add a half cup of mashed peaches or peach syrup, and a halt] stick of cinnamon and cook over hot water until thickened, Baked Peaches. steady oven, neither too quick nor too slow. These are file served either A few hopped nuis Peaches A La Conde. This is a delicious dessert made of es. £ HL e358c" TE ii th : B It is certainly Despite thelr action in banning the Add a littlé hot water and bake in » y may be sprinkled over them, ii Ges- 'one of the most delightful of all pies, Line a deep plate with tender crust and bake as for lemon pigs. Then [fill with fresh or even canped peach- es, sweeten to taste and cover thick- ly with sweetened whipped cregm. wrist watch for men, tt tional Asggociation of Reta have Carefully refrained from cas aside the new ankle peared lately on _ Broadway. Photo shows Miss Kay: Laurell, one .of the beauties of the Ziegfeld Follies, wear- ing the ankle watch. ng watch which ap- r-- AAA A A A A i Nan Canping and Preserving Peaches. | cup of sugar to one pint of water. Lay aside thé largest and best| Boil and skim, Put in as many peach- fruit for putting up whole or halv-| 8 as will just cover the bottom of ed. Less perfect ones will do for! the preserving kettle without crowd- canning for pies, puddings or creams, | ing and let them boil up once. Take Defective peaches can have the bad | Out carefully and pack in neated portions cut away, and the best used Jars. Fill up with the boiling syrup, for jam or jelly. Do not throw |Tunning the handle of a silver spoon away the good skins, but Jay them in! down the inside of the jar to let any a separate vessel apart from the de-| 2ir bubbles escape. Fill to the very cayed portions. When you have all Prim so that the scalding Syrup runs the peelings and pits together, put| over, and then seal quickly. them. in a large preserving kettie,| In canning or preserving peaches nearly cover with water and let them | the syrup that is frequently left over cook slowly on the back of the range | may be canned by itself to be used until perfectly mushy. Strain and|in the winter for fruit puddings, measure, allowing to each pint of | mince meat, blancmange or sherbet. juice a pound of sugar. Boil the juice | Sr» the usual twenty minutes and the | A Hint For Serving. Peaches that are served whole heated sugar, and boil until quite | stiff, Put up in jelly glasses and should have the down taken off with label "peach butter" and "you will|a soft brush. The very large soft have a good conserve at only the cost | ones may be cut in two and eaten out of the sugar. of the skin with a spoon like the or- In canning peaches, pare and cut|ange. If served on masses, there 1s in halves or leave whole as you pre-| no prettier decoration than grape fer. Drop at once into cold water, | leaves, but choice specimens are us- that they may not disceler. Allow anel ually served on individual plates. wilight Old friends and new friends unpite in saying For the Finest Quality 7% Beef, Lamb, Mutton, Pork Delivery to all parts. We are open till six o'clock every evening. Cleanliness a specialty. Parisian Sage the World's Greatest Hair Grower and Beautifier Men, women and children are de- lighted with Parisian Sage, this won- derful hair tonic and dressing. The Manufacturers of Parisian Sage are making a very liberal proposition to the readers of this paper. They know, they are absolutely cer- tain, that they have the only real hair rower, beautifier and dandruff germ il on the market to-day, and knowing this they have requested this paper to state to its readers that they guarantee isian e to remove every trace of dandruff, to stop falling hair and itching scalp; or money back. Bvery one who reads this important announcement should know that Pari- sian Sage makes hair grow, not only abundantly, but gives it that lustrous appearance that all desire. Women will find Parisian Sage a most refreshing and ideal hair dressing, free from stickiness or grease. Large bottle 50 cents at druggists. The girl with the Auburn hair is on every pack- age of Parisian Sage and this trade mark safeguards you against sub- stitutes, Remember there is no other - Hair Tonic nearly as good. For achea, pains, rheumatism, otfo., tey Pacisian Mustard Cer is wonderful. Use in pl plasters, poultices, or h Will not blister. 2050. a tube. A ir you VWHEN it comes to toilet use, the thing that concerns most is not the shape of the soap, nor its size, . nor its color, ner its perfume, nor its price--but its lather. * Itis the Ivory lather that makes Ivory Soap so satisfactory for bath and toilet. | It is thick, copious, lively; this is because if is one minute 'bubble after another instead of a thin, slimy soap solution. It does not irritate the skin; this is because Ivory Seap , 'contains no free alkali to smart and burn. | "It rinses easily; this is because Ivory Soap contains no unsaponified oil to make it stick to the skin. It cleanses thoroughly; this is because Ivory Soap is so pure. You owe if to yourself to see how Ivory tvory lather feels and how lyory lather acts. - Soap lathers, how 7" ROSAS ELE --