& | introduced into France and later, in- 4 wo to England. Women of those days : wa bad to learn to keep their bajanch. : Mr. and Mrs. Harold Hughes and] after years of shuffling along on pat- children left yesterday for Col-| tens. Hawehy ins Bay, where they will spend the , Miss a Booth and summer. Miss MW Booth accompanied i ---- Military Boots In 11 them to spend part of the summer. i He un ary a. Ao She. rar sites, a support. the elaborate spurs which | nding 8. week: y en's Sveey wearer had to win by some 1 n ve deed, Rd-1 Tits Watts and hor litle son Pred] "pp" goin teontn and seventeenth a Ale Sussts, or Mra, centuries, the fashion of wearing ann: peal street, Union | Chopines originated in Turkey and reet extended to Italy. These are still Stree > Yaving dhe drat re a worn in Cairo. They were very ela- borate, made of fine wood inlaid with aay. Wah R Yaenes. ivory and mother-of- pearl, and were Mrs. D. M. Fraser, Union street, |from 5 to 18 inches high," accord- will go to Toronto on Monday to see | ing to the rank of the wearer. The her daughter, Miss Margot Fraser, | foot was strapped securely to them. who is in training at the 'Toronto iT RHUBARB'S BACK AGAIN EE General Hospital. On Tuesday evening, Miss Emma @ Campbell, of New |Gwatkin, Alfred street, entertained Rhubarb is again arrayed among jest of her parents, Mr.|{a few friends at a chantilly china|the everyday food supplies. Those and Mrs. J. M. Campbell, Emily|shower in honor of Miss Edna Lake, | of us who like it are decidedly glad, the bride of next week. Among| for there is hardly anything that re- Graham, who has been | those present were the Misses Hol- turng year after year with such un- . and Mrs. Colin Gra-| der, D. Smaliridge, L. Mcllquham, P.| spoiled freshness of taste as rhi- Vancouver, B.C, returned |Richards, M. Montgomery, G. Staf-| barb, Thursday. ford, J. Milne, E. Edgar, BE. Lake, -- Margaret Murray, Frontenac|Mrs, G. Joyner, Mrs. V. Gedye, Mrs. Today, of course, it is as "sauce for Toronto on Thursday |R. "H. Ward, Mrs. C. 8, Creer and|inat rhubarb is primarily used. aunt, Mrs. Pierson, Mrs. T. Suddaby. There was a time, in the reign of . Herbert Horsey and . 8.0 Queen Elizabeth, when the leaves of Horsey left on Thurs-| Mr. and Mrs. Edwin Redfearn an- rhubarb were considered better d a few days in Picton be- Bounte the Shgagement, of thely as than spinach or best greens. In their shimmer home at | es Tr, ma ce, to ¢ : to William Harcia. Recs, youngest son those days the stalk was discarded 'Hamilton is spending this|of Mrs. George Rees, Front Road, the Things are reversed now, and we at his in Peterboro. © to take place in June, stew the stalk and make it into re- ¥ freshing and tempting "sauce." One Ey 3 take place in July. 5 . g ii E § E the i G IVE a touch of variety to your dish of Kellogg's tomorrow morning by adding fresh fruits to the usual cream and sugar. The purifying, * gently stimulating acids of the fruit will biend agree: ably with the delicate "toast" flavor of the crisp corn flakes. Kellogg's arc always fresh, always nourishing, and 'easily digested; served with fresh fruit and sugar they please the palate and sat. isfy probably every normal need of the body. The only Product made in Capada by The Battle Creek Toasted Core Flake Co. London, Limitag bles The New Whole Wheat A Food with the Delicious Ontario, Canada HI il igs f 3 i if HH Fi gad A £2 ef 8 EVOLUTION OF SHOES leather soft and pliable enough to way to do this is to cut the stalks ter. When tender add sugar and Continually The moccasins of Indians are an Style of Footgear. g | yle S------ is the same today as it always and to plunge these into boiling wa- fashioned? There are peoples whose | different patterns, which varied with softened enough to lose their shape, centuries, Turks, Arabs and Indians, for in-| having leather uppers. and heavy' sarve with cream, another and question whether we | the modern Tubbérs or goloshes |..." piso o baking dish and in TOASTED the right to call ourselves civi-| They Were made of aspen wood, so the bottom put three slices of bread or the sake of to as their owners stalks, cut into small p'eces, and clattered along the streets, raised by generously sprinkle with sugar and The ancient of binding hav- [duced Polish shoes into England. b til hy a ing Tout. They wet fastened on Ly oleh: its of butter and bake until brown jpratect ¢he soles of arom the Soe: tis dandified duke] measure three cupfuls into small stones thorns; . : of water, cupful of sugar and stew] a meringue or spoonful of whipped sandals and mothers of [regin of Queen Mary, parliament ¢ : ry 1 n to realize how passed a Jaw limiting them to six gently until tender. Bake good pie cream. an boots that have |made their appearance in England cool, fill the shells and cover with ! sight of that word "advantage." | worn, and rosettes were first worn. It was 0 « tanning certain skins into! it was called the startup." This is Sleepytime Tales . slip over the foot. into inch lengths and put them in a SHOWS MANY CHANGES. . double boiler with a very little wa- * Semel Throughout History Nations Other Nations! Footwear stir it carefully. Have Changed ancient form of footwear, 'ideal for | Another way to stew rhubarb is to life in a wilderness, and. their style | cut the stalks into one-inch pieces How Id you like to live in a been. They were cut and embroider. | ter. eave them there, boiling, and country w: can never be old- | ed in beads and grasses in many | when tender, but before they have shoes have changed in style for | the tribe that made them. drain and sprinkle with sugar and ese, Chinese,| Many of the first shoes were crude, | the grated rind of lemon. Chill and stance look with wonder and derision | Wooden soles. In the fourteenth epn- at our sudden leaps from one style tury, patlens occupied the place of | py bo pudding is made in this a to be light, and had clum lized. . , Would change were | 48 to an USY | which have been dipped in hot wa- thers 80d fengon, but they will rine in, the heel to. fasten them | io. py); the dish with rhubarb y m inner In @ new style in women's | ipon rings above the mud. grated lemon peel. Sprinkle the top ; shoes has recently become necessary.| In 1388, the Duke of Anjou intro- with bread crumbs and sugar and ' 10° - cords of silver, gold and silk, so|j Re b i . < arb tarts are delicious when sandals, de-|shaped that they gave great width made like this: Cut rhubarb enough hoes | Pieces and mix with the juice and Suapyed Tver ha tiep Be uit ut_Hemey. VII, o the | Erated rind of a lemon, tablespoon ful paste in muffin tins and cool these | Somioruble Joey I yorum the 1a of the tae. tart shells. When the rhubarb is| 'The man who succeeds never loses @ sandal grew the buskin, | at this time that the high boot, laced -t | ors in Spain discovered [on the side, came into prominence; THE FAIRIES PEARL FESTIVAL as fost as they can makinz long | Onge upon a time, the fairies met beautiful necklaces with the pearls ¥ You wilt tike its | Fine nulation » x in these neat 2 or Ww can place Fy shelve. 2and 5-1b Cartons 10 and 20-Ib Bags to talk about their festival, for you know every year after " the cold weather has gone and the warm rains and sun come, the fairies all gather and celebrate the return of summer, When the warm rains come they gather the drops very carefully on leaves and piles of moss and carry them away to dry. They watch them closely and turn each drop each day for as they dry in the sun they shine and sparkle and in a few days become fairy water pearls, 'Then tae little people ro to their friends the spiders and get long silk threads with which to string the pearls, For days they are busy working Their friends, the grasshoppers, the | beetles and the spiders are busy too, | cleaning a strip of grass for the fair- { les to dance on and getting all kinds | of good things to eat. | The crickets, too, are all "busy | précticing, for they are expected to | sing and the beetles are prepared to | furnish the music for the dancers. i At last the night arrives and each | fairy attends all covered wih the beautiful water pearls which shine | and twinkle as they dance and skip | about, each looking more beautiful | than the other, : When it is time to go homé&-they) take off their pearls and drop them' in the lake and there they stay un-i tl tome human being finds them ~~ | | | J Your Toilet N all the qualities that make soap suitable for )]of lard and butter: "Low Cost of Living" Menu | Menu for Sunday BREAKFAST Orang . Turk a Frag: Friend Potatoes Toast . Coffee RINNER Roast Pot Chicken New Potatoes, Asparagus Souffle Frozen Apricots SUPPER sosEetable Salad in Sandwish Cold Siaw rn - Tea Eggs Prepare scram- bled eggs and pour over six slices of toasted bread Put one tablespoon of tomato puree on each piece, and in the centre of the puree put one hall teaspoon of chicken livers sau- 'teed in bacon fat. Roast Pot Chicken--Prepare a fowl ag for over roasting. Into a kettle put a small tablespoon each he eMifken: sad ing . hot put in the clfiek nd forown nicely. Then cover closely 850 no steam escapes and cook Slow- Sx "two bunches of radishes, one pared dy ly two hours, It may be neces-| sary to add a little water but only | enough to keep the bird fromy burn-| ing. Remove chicken, add water |- and flour and make gravy. | Asparagus Souffle -- Boil two | bunches of asparagus tips until ten- | der, drain and rub them through al sieve, add four well beaten eggs, and a gill of cream, with pepper and salt, Beat it well, put in a but- tered souffle dish and bake ten min- | utes. Frozen Apricots--Use one can of apricots, two cups of granulated sug- ar and one pint of cream. Cut up the apricots and add sugar and one quart of water. Let stand one Mix well to thoroughly dis- solve the sugar, half freeze and add | whipped cream. Pack' and let! stand an hour and a half or until |- firm, SUPPER. Vegetable Salad---Slice in a dish three new onions, three tomatoes, and sliced cucumber, two cold pota- | toes, and a bunch of watercress. Pour over a French dressing. Raisin Sandwiches--Cut very thin slices of bread. the merest shavings. Spread with seeded raisins which have been soaked in .the best bran- Ee Flavor originated by the Kellogg Toasted Corn Flake (a BATTLE CREEK, MICH. and TORONTO, CANADA ¥ OST everybody has known for years that Wheat is the most perfectly bal- anced grain food in the world--but nobody knew how to make it delicious to eat until the discovery of KRUMBLES, Krumbles is the first wheat food that gives you all the delicious flavor of the wheat --a sweetness that grows richer and richer thé more "you chew it. Krumbles is all-wheat-- the whole of the wheat, with all the starch, all the protein, all the min- . eral salts and phosphates, and all the bran that people need so much. Made in Toronto, Canada, ook Tox this signinere™ 10c.