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Ec/pocweaoseeoeogeacflfi ° FOR THE HGMEé o a 09» a â€"â€"â€"â€"â€"â€"â€"- B 6 Recipes for the Kitchen. 0 9 e 9 Hygiene and Other Notes far the Housekeeper. anfioao a easemgomeaefiaeeeesoao CRUST AND FILLING. In most households pics are eaten at the November feast day, even if they are usurped by ices and pud- dings or fruits on other days. Miss Farmer made both pull and plain paste and both pumpkin and apple pics that no famous old-time cook could excel. Hotel Pastc-»--I\Iix three cups flour, one level teaspoon salt and three level tablespoons lard ; moisten with cold water to make a, dough that can be handled. Toss on to a floured board or piece of cotton duck pat and roll into a long rectangular piece. Spread with oneâ€"quarter cup of butter, dredge with flour, fold in three layers, pat and roll out, again spread with one-quarter cup of butâ€" ter, dredge with flour and roll up like a jelly roll. Pat and roll out for the third time, spread with but.â€" ter, dredge with flour and roll up like a jelly roll. Out from the end, to use in making pics. Pumpkin Pieâ€"Steam a small su- gar pumpkin until soft, dry off in the oven and rub through a sieve. To one and oneâ€"half cups sifted add one and one-half cups milk, one-half cup cream, two thirds cup brown sugar, two eggs slightly beaten, one level teaspoon cinnamon, onenhalf level teaspoon each salt and ginger. Bake in one crust until firm. Hamburg Apple Picâ€"Pare, core and cut in eighths 10 sour apples. Sprinkle with one cup brown sugar, one-half level teaspoon grated nut- meg, oneâ€"quarter level teaspoon salt, two teaspoons lemon juice, a few gratings lemon rind and one level teaspoon butter. Allow just enough water to prevent the apples from burning; cover and bake slow- ly three hours. Use this apple filling with two crusts and when the pie is cold cover the top with confectionâ€"' ers’ sugar, moistened with hot waâ€" ter to spread easily. Puff Pasteâ€"Wash oneâ€"half pound butter, rub one tablespoon of it into one-half pound of flour, add cold waâ€" ter to form a soft dough, knead on a floured cloth, cover-and let stand five minutes. Pat, roll out, fold in the butter, roll and fold six times. Every time the paste is folded air is enclosed and it is made lighter. Oyster and, Celery Pattiesâ€"Roll puff paste one-quarter inch thick, shape with patty cutter, remove cenâ€" tres from half. the rounds. Brush over the edge of larger pieces with cold water and fit on rings, pressing lightly. Chill and bake in a hot oven 20' to 25 minutes. Filling for Pattiesâ€"Parboil one pint of oysters, reserve the liquor and heat to boiling point. Melt three tablespoons butter, add four and one-half tablespoons flour, pour on gradually the oyster liquor and enough milk or cream to make one and one-half cups of. liquid. Season with salt and pepper and celery salt. Reheat oysters in sauces and add oneâ€"half cup of finely cut celery. Almond Puddingâ€"Line a Charlotte mould with hotel paste; fill, bake until firm and serve with whipped cream. Fillingâ€"Blanch one-third pound almonds and pound or chop finely. with two tablespoons cracker dust, three eggs slightly beaten, two cups milk, oneâ€"third cup sugar, oneâ€"third level teaspoon salt and oneâ€"half tea- spoon vanilla. MA KING BABY HARDY. temperature of baby’s room. Always have a thermometer in every room where you carry the baby. Normal temperature, as we all know, is 68 or 70 degrees, but experience has proved that all babies cannot at once he brought down to this degree, particularly a winter baby. It is well to begin with 72 degrees, or even 74 degrees, and slowly drop to 70 degrees, and later (58 degrees. A healthy baby is always a fat baby. Babies do not take after father or mother or grandfather or grandmother in being thin. Children may, and certainly do, follow in the footsteps of their forefathers. But all healthy babies are fat babies. Therefore they all feel the heat. Do not weaken them by keeping them in a. constant perspiration. This of itâ€" self will give them a cold. When bathing baby, from the very day of his birth, souse cold Water on his chest and head after his bath. This will strengthen his chest, close the pores and prevent colds. These remarks presuppose! the healthy, properly fed baby. The baby that is not well fed can never be toughened. He will not be a ball of fat, that you can roll about with more or less unconcern, but. a sickly, puny little thing that must be watched at every turn. But the well fedâ€"that is to say the properly fedâ€" l'atch the baby will be fat and healthy, other. things being equal, and can, there- fore, be easily hardened. Toughen, then. the exterior'of baby all you can. Tend him with the greatest care. Have him always ex- quisite in his rosy loveliness; but. see to it that that loveliness is firm, hard flesh that can endure all our sudden the climatic changes. But interio. u-‘never, never try to ‘?::'v«'.",|-_.t‘;' ’ - 'â€""â€" harden that. Guard his stomach against any change. Do not experi- ment with foods and sweetmeats and this and. that change of diet. HINTS TO HOUSEKEEPERS . A mattress cover is made of two layers of lightâ€"weight unbleached muslin, with wadding between. Quilt on the machine and bind the edges with tape. It can go through the wash like a sheet. Bread-sticks, crackers, wafers, etc., are improved by being put into the oven for a few minutes before sendâ€" ing to the table. Do you know that a streak of fresh paint on a woolen garment may be quickly and effectually removed by rubbing with another woolen cloth, or even by pulling another surface of the garment over it and rubbing till all trace of paint has disapâ€" peared ? Freshness is the prime quality of fish. The sooner a fish is cleaned and drawn the better. After this is done it should be washed quickly in cold water and wiped with a, dry napkin. Never let fish stand in wa- ter after they are cleaned. If in boiling a ham it should» be found necessary to add more water, see that the waterused is boiling. To fill the kettle with cold Water make-3 the meat tough. Don’t be afraid to try a new recipe now and then. Provide spar- ingly of it' until it has been tested and approved by the family ; then add it to the list of chosen recipes. Where most cooks fall short is: in the m'onotony of their bill of fare. Try something new occasionally. A woolen rag wet with kerosene and rubbed over the galvanized iron kitchen ware or the zinc sink lining will brighten them brilliantly with little labor. Moreover, kerosene will brighten brass better than most. of the pastesi and powders specially re- commended for the purpose. DIVERS SOUPS. Some might object to a comparison which likens mankind to soup. The unpretending bean soup, most. primiâ€" tive of all, yet sweet, palatable, brawnâ€"andâ€"sincw-making, stands for the working, serving class, the day laborers. The wholesome, strengthâ€" ening, universally beloved beef and vegetable soups represent the sub- stantial, reliable farmer and trader and merchant fraternity, the bone and sinew of our country. The delicate, refreshing chicken soup, so welcome to the sick room, is a type of the consoler, the nurse, the physician, the good Samaritanâ€" God bless them every one. Calf’s . head and noodle soups, which are most excellent, are like many homely, lowlyâ€"placed persons much better than their names and appcarancc indicate. The rich invigorating oyster soups, turtle soups and bouillon are symâ€" bols of culture and refinement. They represent those men and woâ€" men whose conversation is seasoned with "attic salt,” and who by their very atmosphere enrich and enâ€" noble. A RECIPE FILE. . A good way to keep the various recipes that accumulate, those writâ€" ten on a, stray slip of paper, as well as those cut from a newspaper or magazine, is to put them in an orâ€" dinary commercial filing cabinet such as your husband probably keeps on his desk. These cost 25 or 30 cents and are so thoroughly indexed that they will save one enough. time and trouble to more than pay for themâ€" selves. Under A can be put for apple dumplings, apple snow, etc.; under 13 those for bread and biscuits, under 0 those for cake and so on, indefinitely. If you wish to find your favorite recipe for plum pudding, a minute’s glance through the recipes filed under P will bring it. forth. It may be kept out of the file while being used, and. so quickly slipped back again in the same place from which it was taken that you will wonder you "did not have one of these convenient receptacles long ago. the recipes FOR SLEEPLESSNESS. The apple is such a common fruit that very few persons are familiar with its remarkably efficacious medi- cinal properties. Everybody ought to know that. the best thing they can do is to eat apples just before re- tiring for the night. Persons un- initiated in the mysteries of the fruit are liable to throw up their hands in horror at the visions of dyspepsia which such a suggestion may summon 'up, but no harm can come even to a delicate system by the eating of ripe and juicy apples before going to bed. The apple is excellent brain food, because it has more phosphoric acid in easily diâ€" gested shape than any other fruits. It excites the action of the liver, prom'oics sound and healthy sleep, and thoroughly disinfects the mouth. This is not all; the apple prevents indigestion and throat diseases. W’ _.___+____.. Bald Teacher -â€" “qu, my boys, after what I’ve told you, can any of you define ‘nothin-g?’ ” Little Yor- 'ick â€"â€" “Yes, sir, I can.“ Teacher-â€" “Well, how would you describe it?” Little Yorick -- “Please, sir, it’s what you’ve got on the tool) of your head,” .... 1‘ Egg FARMEllSi‘ / I ’ fiv°fii~°fié°dfiwéfé'éiimiiéw-Eli'v-i-hitfi-oé‘léW Seasonable and Profitable «3: ‘r "+‘,\09 Hints for the Busy Tillers of the Soil. CURING BEEF. ~ I l3eef for dryâ€"curing-should be well mixed through with fat, and. be in prime condition, freshly killed, but cold all through. It should be a clear red color of fine, firm grain and with yellowish-white firm fat. For drying it pays to use only the.t'e'n:- der side of the mound, for though it costs a few cents more a pound, it is many times better than the‘tougher Side which answers for coming. Trim the pieces in good shape, and then for every twenty pounds take a pint of salt, a teaspoonful of saltpeter and a quarter of a. pound of bI‘OWn sugar. Rub these well toâ€" equal parts and rub well into the beef for three successive days. Push in and rub a. handful or two of extra salt in the hole where the string for hanging goes through. Kaep in a vessel or tray and turn the meat every day in the liquor it will make. At the end of eight or ten days from the beginning it will be ready to in a, dry place. Keep in a cool, dry place during the winter, and 'before the flies come in the spring, sprinkle with red pepper, wrap in newspapers closely and put in a muslin bag, tied tight. The out- side may mold, but the mold can be scraped and scrubbed off and will not injure the flavor of the meat. . When using trim off the outside- and chip fine and thin with a sharp knife. It is- excellent as- a relish, either uncooked or simply thrown in- to a, hot frying pan in which has been melted a small lump of butter, stirred around a, moment and a few drops of water added. Or, instead of the water, sprinkle lightly with flour, rub smooth and pour in cream and let it This will give a. fine flavor to cream gravy. Livenâ€"This frizzled beef may be varied by occasionally cooking with cured hang cook a minute or two. the it a few slices of beef’s liver thus: Make a, brine from two galâ€" lons of water, threeâ€"quarters of a. pound of brown' sugar, at half ounce of saltpeter, and salt until the brine will float an egg. P.0ur it into an earthen vessel; wash and wipe a perâ€" fectly healthy young beef’s liver and put in the brine for a week: hang in a coo-l place and keep like the beef. Tongue. â€" Beef tongue for curing should be Well mixed with fat. Trim them neatly andvto every twenty pounds of tongue use a, mixture of a pint of salt, a teaspoonful of saltâ€" peter and a quarter pound of brown Drop the tongues into boilâ€" sugar. ing water for three minutes; when cool rub them well with the mixture 1 gee divide them in three and sprinkle them with it as you pack them closely in an earthen vessel. Put a. weight to keep them down and turn every other day, put~ ting bottom ones on top. If they do not make enough pickle to cover them, sprinkle lightly with salt and let them lie ten days. Hang to dry, then bag away from the flies like the beef. To cook, soak in cold water ,ovcr night: in the morning put to [boil in a kettle full of cold Water, ibring to a boil and simmer gently llfol‘ four hours or until you can pierce tit with a fork; if the water boils iaway, add more boiling water. When ,done stand to cool in the water in lwhich it was boiled. When cold, re- move the skin, beginning at the tip and stripping it back; cut in very thin slices. But.chering.â€"â€"Butchering tools are needed only once a year and then they should be on hand. It's a disâ€" agreeable task to hitch up and go to .a neighbor’s after a kettle, lard press or some other implement; then they have to be taken home again. We think nothing off-buying other tools; why not buy an outfit for butchering? When ‘buying kettles find it pays, to get the large The small kettles that do not “hold much more than a good-sized dish-pan are a nuisance. And about meat cutters or grinders -â€" they will all do the work well that is requirâ€" ed of them; but there is a whole lot of difference in the amount of power it takes to run‘ them. The small, or medium size, we prefer, because they are not so tiresome to operate even if they do not grind the meat as fast as the larger ones. i we lsizes. BARNYA'RD NOTES. The stable should be located on high ground with good drainage. No stagnant water should be al- lowed near the stable, and no maâ€" nurial deposits should be within 100 feet of the building. Keep a wagon handy and draw the manure directly to the fields, where there will be no waste. ' The water supply should be secur- ed fro-m a water source uncontaminâ€" ated by barnyard or any other source of impurities. Next to bread and Water milk is the most common article of food. With a very few exceptions milk is the most economical source of food. 11; contains proteins, fats, carbo- hydrates and mineral matter in the most. available form â€" the four nu- trients required by the body. To be a wholesome article of food milk must be kept clean. The re- qulsites 0f cleanliness are that the .food given the cattle be_wholesome and that the sanitary conditions of the stable be maintained. The water for cooling the milk should be pure and clean, as well as the water used in cleansing the'dairy utensils. The stable floors must be tight and smooth, with sufficient incline to inâ€" sure drainage. be open. The ceiling should be tight to preâ€" vent dust sifting through. There should be windows on the sunny side. Sunlight is death to germs and filth. The stable should be ventilated so that no strong odor is noticed on entering the building. a . Each stall must be at least three feet wide and long enough so that the cow need not stand with her feet in the gutter. The yard should be so located that it can be kept clean and dry. The stable should be whitewashed and three or four times each year the dust and cobwebs kept brushed down. The stable should 'be kept. scrupu~ lously clean, and at least oneâ€"'half hour before milking time all manure 's'houl-d be removed from the building and the building thoroughly ventilâ€" ated. If necessary sprinkle the floor be- fore milking to keep down the dust. Use land plaster in the gutters and about the stable. It is valuable for 'absorbing liquid and odors. Every three months at least the mangers should be thoroughly scrubâ€" bed with Washing powder. . Any animal showing evidence of disease should be removed from the |herd and taken to the hospital buil-d- ,1n-g. Every farm should have a separate building where sick animals can re- ceive special care and attention. The cost will be repaid by saving one good animal. The cows should be bedded with only clean, bright material. It- is best to have water accessible to the cows at all times, otherwise water twice each day. Do not make the mistake of turn- ging the cows out to roam the fields in the cold winter days. It wifl only result in loss. The clean, warm stable is the place for profit. DAIRY WISDOM. If the ventilation is not; good in the stable don’t let a day pass unâ€" til you make it so. Make an air shaft reaching from within a foot of. the floor to a short distance above the ridge of xthe barn like a chimney. It. can be made of rough boards. Make a slide in this like a damper in a pipe. if the temperature of the staâ€" ble drops too much close the damâ€" per part way. Arrange a small flue for fresh air coming in at the sill outside and discharging the fresh air in the warm air near the ceiling. In this way there will be no drafts. It is very simple â€"â€" any one can do it â€"- and the cost will be very ‘Iittle. Keep the bedding well up under the cow’s knees. A cow can have little comfort when her knees are bruised on a. hard floor. llairymen, start in the new year ,with resolutions to be up to date Tin your'business. Go to the instiâ€" tutes and find out what successful mum and women are doing. It don’t ;pay in these times to stay in the background. Every one must get. {out and bustle or be left way back {out of the procession. E If you have not already done so it 'would be worth the trouble to scri- gously consider if it would not pay ’you well 'to put in a water system 'in your barn so that the cows will inot have to go out on cold. stormy idays in winter to drink ice cold waâ€" 5101‘ at an open tank. i AS milk contains eighty-ti“) per icent. of water it will readily be seen ithat a. cow can hardly be expected {to give a large flow of milk unless 'she can have a. chance to drink in a comfortable place. DISEASE IN THE WELL. Down in the average farm well lies the source of much of the sick- 1ness ‘in the country to-«day. In it itoo frequently lurks, amongst othâ€" ‘ers, that deadly organism, coll comâ€" 'munus, the active agent in the proâ€" duction of typhoid fever. From the results of official analysis of drinkâ€" i’ing water, which are continually be- lian made, it is surprising that so :many are enjoying the measure of lgood health which they do. .If you have any doubts as to the chemical or bacteriological purity of that which is being used in your home, 1211] it costs to have the test; made is Ethe express on a sample to and from ’the Ontario Agricultural College, where the officials will be glad to make the required examination. When the rush of fall work is over it is a, good time to pump the well out and remove all decayed animal or vegetable matter which may have collected during the summer, and if a. bucket of cliarCOal, or even a. few small lumps of lime, be placed in the bottom much of the impurities still remaining will be absorbed. _ . The gutters should- ‘1â€" THE MODERN Iivflfifii THE TELEPHONE‘IS NOW USED FOR THE PURPOSE. _. Blow to Letter Writing Among Women Wins Because of C onvenience . one reason why the art of lette) writing is dying out is that the tele phone is being used more than ever as a means of communication be tween friends in the matter of invi-‘ tations, for the announcement of important events, and for the send- _1ng of messages of congratulation and condolence. Those who' cling to the old form:l seem to be in the minority toâ€"day, The younger generation refuses tc be hampered by the timeâ€"consuming methods of several years ago, wliez a note of invitation for instance, could not even be sent through the mail, but must be delivered by hand. The modern youth or maiden pick: up the telephone and dispatches ai 1nv1tation to luncheon or the mativ nee, and even for so serious a func tion as» a dinner it is quite common now for a hostess to call up a friend at the last moment, frankly admit- ting by the action that she 01115 des1res to fill some place that ha: been left vacant at the last moment FAD F‘OR TELEPHONE. In fact, there is a fad for tele- phoning messages of this sort now- adays. When it first gained en trance to residences the telephom was intended as a means of com mumcation between a man’s oflic< and his home chiefly; then it begar to be used for marketing, for hurry- ing up slow tradesmen and the vari- ous uses connected with housekeep- mg. By degrees friends began to makc use of the quick method of communi- cating with each other, and it was so delightfully informal that it be came a vogue. Of course, ol-d fash- ioned persons regarded with horrm the idea of transmitting message: of a. social nature in this way; but the age is in such a hurry that the time saving method has grown to be accepted as quite the proper thing. LIKE THE INFORMALITY . The informality of the telephom method of communication is whal appeals to the younger generation of society. An invitation given or ac- cepted or rejected in this way has not the importance attached to the old method of a, note delivered by a messenger. This was a serious af- fair, and one pondered over the an- swer to send, the extent of social obligation involved, and other mat- ters. But the message over the wire is different. One does not, have time to study questions as to motives, dress, the people one is to meet, or [any other of the small problems that frequently arise on the recepâ€" tion of a. formal invitation. The telephone bidding reeks of the up to date. It simply states that the occasion is there waiting and it calls for a quick decision. There is no reading between the lines and no time to ask why and wherefore. It lacks the chilling dignity and in:- portance that sometimes linger quit; unintentionally about a note. WP-..“ CANADIAN’ S GIFT. Munificence of Lord Strathcona and lilount Royal! ‘ Just prior to the coronation of King Edward the news came fl'Oll‘. London that Lord Strathcona and Lord Mount Stephen had made mu- nificent donations to King lid- .ward’s hospital fund for London. gbut no amounts wore stated, and it IWaS merely a matter of conjecture as lto the sum given. Now, however 5the veil has been lifted, and the ihonorary secretaries of King l-ld- |ward’s hospital fund :lckllOVJIC'flg( {the receipt at the Bank of England iof the sum of £el,0..‘)<t 2s. Il-d., “lze- ing the first quarterly dividend aris- =ing from the securities so gem-rously ‘given to the fund by Lord Mount [Stephen and Lord Stroihcona.” l'l‘his announcement shows that tlu ‘two Canadian peers havo devoted se- -curities to this object which for all fitime (at the prevailing rate of in- terest), will give an annual income of £16,376 135. Ild., equal to $79.- )(inlfli-l. 'l‘he munificence of the two ffamous Canadians was fitiiii-gly re- ferred to by the Prince of Wales in a ;speech which he made at the genera} lcouncil of King Edward's hospital ffund, held at York House. Lon-don, fon November 24, when His Royal ,ll'ighuess said: “Mrs. meis’ gift iwas followed by the splendid en- idowments from Lord Si'rafllcona and iLord Mount Stephen, who have thus ,extended to Kin-g Edward's fund, ithat openâ€"handed generosity by 1which they have in Jan-ado, created and endowed so many great work; iof charity.” ..._..._.g,-__.._.- LAVA REMAINS HOT. , 'l‘he lava {lion of Vesuvius in 1858 were so hm ;t\veive years later that steam issue: ‘from their cracks and crevices. 'l‘ilOSt London averages 475,000 tel""Ethat flowod from Etna in 11787 wen grams daily} Parls‘ has 120,000 0111.“ Siound to be steaming but just belou We Ileone â€"-â€" “Madam, I ain’t, had. the crust as late as 1840. 'lhe volâ€" anything. to eat for twenty-four cano .lorullo, in Mexico, pom-e: hours,‘ and â€"” Mrs. Goorlhart â€" forth in 1759 lava that 87 your: "Poor fellow! There’s an old coat later gave of'f columns of steaming of my husband’s line over there, and you-â€"â€"” W. R.: â€"â€"-"Pardon me, madam. I know my whiskers are getting long, but do I really look like a goat?” hanging on that vapor. In 1780 it was found than a stir; thrust into the crevices in ,stantly ignited, although no discmn- 1fort Was experienced in waking or Jt‘he hardened crust. streams from the erup-. “ ' ‘ “"’““-"r\§? was ~.-»..~../ menu-h»... . _. .._....-. . “v”. cghlx'fis‘flb.~\;} _s.‘1_'x.»'n.'.~.“ 15-; N2. . - 7...”. ..,... «avâ€""mu, n...“ u... :‘5: “we..- â€". - . ~ -..~..'-s:-:~. «9.. .... .~ -._ _, u r1- I ‘__'1. ._;., { 4 4' A-AA-A“-‘-A-‘4_-A