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. . . -..~....-_ ‘ the water. HOME Good Things for Picnics. Lemon Cheese Sandwich.â€"P-ut a iguarter of a pound of butter, a ,pound of sugar, the juice of three flemons and the grated rind] of two fslto a pan and allow them to be- ;wme very hot until the sugar melts. Strr constantly until. the mixture ‘t‘hickens. Then put it into jars and cover them and keep them in a cool place. Spread between «slices of bread for a dainty picnic sandwich . or for afternoon tea. This Eame semon cheese can be used in layer cake or in dainty shells of puff paste. Sardine Sandwiches. -â€" Brown breadnnakes excellent sardine sandwiches. Make a paste of sar- dines, the contents of a can with one anchovy, oneounce of butter and cayenne pepper, salt and mace to taste. - Minced Meat Sandwiches. â€" A tempting filling for sandwiches is comprised of twoâ€"thirds minced chicken. and one-third minced ham and tongue chopped together. Moistened with mayonnaise dressâ€" ing and spread on white bread with lettuce leaves. it is a delicacy. Gold Sandwichesâ€"Rub the yolks of three hardâ€"boiled eggs paste. Add two tablespoons of olive oil, mixing with a silver fork. Now add a pinch of mustard. cay- enne pepper and salt, and lastly one tablespoon of Vinegar. When this is thoroughly mixed, add one cup of grated yellow cheese. Spread on white buttered bread. Fig Sandwichesâ€"Between slices of buttered graham bread spread figs which have been chopped to a smooth paste. The bread must not be out too thin and the sandwiches if they would be kept moist and palatable, should be wrapped in moistened tissue paper. .thre There Are Eggs.â€"â€"Many per-sons do not know how to» hard- boil an egg properly, and conSe- quently have come to believe that because the white is tough and the yolk discolored the egg is indiges- tible. An egg should be put into warm water and left until the wa- ter is about 200 deg. F‘ahr. Then it should be left 30.minutes and dashed into cold water and peeled. After this process the egg will be mealy and the white will be hard and firm without being tough. Never let a hard-boiled egg cool in Sardines in Eggsâ€"Allow one sardine for each hard-boiled egg. Cut the eggs lengthwise and remove the yolks. Remove the skin and bones from the sardines. Make a paste of the yolks. the sardines, a little minced parsley, melted butâ€" ter and pepper and salt to taste. Fill the whites of the eggs with this mixture and put two whites to- gether. Garnish with fresh water- cress. Eggs with Hahnâ€"Mince boiled "cam and mix it with the yolks from 1ard-boiled eggs. with a little mus- ;ard and cream. Then fill .the egg whites generously. rounding each off. Wrap in waxed paper to carry. Beveragesâ€"Grape juice, lemons, tea and fruit juices can all be used for delicious punches if there is ice ' and plenty of good water. Iced coffee, too, with whipped cream, is delicious. Children like rasp- berry shrub, which is made in this way : berries, one pint of acetic acid and four quarts of water. into a stone jar and let stand for 48 hours, stirring it occasionally. and pepper. thin. P111? these to take her advice. The Big Four of the Shamrock IV. l IR THOMAS LIPTON, owner, skipper, and Duncan Hill, who will sail the challenger for the America, Cup across the Atlantic. eggs. Mix well, press in a square form and bake 1% hours. For sandwiches a perfectly square mold cuts to the best advantage. PreSscd Chicken.â€"-Boil three fowls until the meat comes off the bones easily. Remove all the bones and chop the meat up fine, add a piece of melted butter the size of a large egg. Season highly with salt Take about one pint of the liquor in which the fowl-s were boiled, add to this half a box of gelatine and let it dissolve. Put the chicken meat into a saucepan and add the dissolved gelatine and cook until the broth is evenly dis tributed. Put into a span and under a heavy press until perfectly cold. Ginger Snapsâ€"One pint molas- ses, one cup brown sugar, one cup butter and land, one teaspoonful of soda dissolved in one-fourth cup water, one tablespoonful ginger and flour enough to roll soft and Bake in a quick oven. Household Hints. To keep your garbage can sweet, put a folded newspaper in the bot- tom of the can every time it is emptied. Boil a bit of orris root with the handkerchiefs before putting them in a violet sachet and they will be delightful. In making omelet or scrambled eggs, to six egg-s add a tablespoon- ful of cornstarch and a half glass of milk. The cornstarch takes the place of about tlxrree eggs. WRON G BREAKFAST. Change Gave Rugged Health. Many persons think that for strength, they must begin the day with a breakfast of meat and other heavy food-s. This is a mistake as anyone can easily discover for himâ€" self. A carpenter’s experience may benefit others. He writes: “I used to be a very heavy breakfast eater but finally indiges- tion caused me such distress, I be- came afraid to eat anything. “My wifesuggested a trial of Take eight quarts of fresh Grape-Nuts and as I had to eat I concluded She fixed me up a dish and I remarked at the time that the quality was all right, something or starve, T0 one Qua-Ft 0f the lilice add 0116' but the quantity was too smallâ€". pound of sugar, boil 15 minutes and bottle while hot. When the liquid has cooled in the. corked bottles open and refill them; pound the corks in very tight. If this liquid is to be kept any length of time, out the cork off close to the bottle and dip it in hot wax to seal it. Cold Meatsâ€"Cold meats can be served as they are, or in sand- wiches. to good picnic fare. Veal,loaf, too, is delicious in sandwiches, meats that can be carried and slic- ed at the picnic. Baked Ham. in cold water over night, remove and cover the lean side water. taking care that it is of suf- ficient thickness to keep meat juice. Bake in a moderate oven ‘25 minutes for every pound. Remove the case. then skin; cover A ham is almost essential and pressed chicken is one of the cold Soak a whole ham with a paste of smoothly mixed flour and in all the I, wanted a saucerful. “But she said a small amount of Grapeâ€"Nuts went a long way and that I must eat it according to dir- ections. So I started in with Grape-Nuts and cream, 2 soft- boiled eggs and some crisp toast for breakfast. “I cut out meats and a lot of other stuff I had been used to eat- ing. all my life and was gratified to see that I was getting better right along. I concluded I had struck the right thing and stuck to it. I had not only been eating im- préper food, but too much. “I was working play out before dinner. a few days of my “new breakfast” I could do more work, felt better in every way, and now I am not bothered with indigestion.” at the carpent- er’s trade at that time and thought that unless I had a hearty break- fast with plenty of meat, I would But after the top with bread crumbs and Name given by Canadian Postum bl'an' , , 00., Windsor, Ont. Read “The \eal lloal‘wâ€"Three pounds or Road to Wellviue,” in pkgs_ chopped veal, one-quarter pound “There’s a Reason," ‘ chopped pork, one teaspoonful pep- Ever read the above letter? A new one appears from time to time. They two 'tcaspocufuls salt, one cup per. well beaten are genuine true. bread crumbs, two ' int 61?th and fun or human Mr. Nicholson, designer; Captain Burton, meow" W Good Beef Cattle. The block is the supreme and fin- al test of the beef animal that will deliver the highestvpercentage of good cuts, and show refinement in parts that are not edible, in order to reduce waste. Fineness of bone, lack of paunchiness and' a small head are thus desired by the but- The Same grades, cher. but the .steer with light bone, small paunch and a frail head would be unable lto go through the feeding period and make economi- cal gains, write-s Mr. J. L. Tormey. Evenithough the strong, vigor- ous, capacious feeder may not turn out at the finish into the exact ideal of the butcher, he is the one that puts on the largest and steadiest gains, endures heavy feeding for the longest time, final-1y finishes out with 'the greatest weight, and yields the highest percentage of prime beef. I In selecting feeders, there is per- haps no point more important than the back. A wide, straight, strong back, with a well sprung rib, is es- sential. The girth of the steer should be largeâ€"that is, the dis- tance around the body back of the shoulder should be as large as pos- sible. This means more room for vital organs and insures a better constitution than is otherwise like- ly to prevail. Associated also with a large girth is a well sprung rib, making .a wide back on which there is room for the deposition of a large quantity of highâ€"priced meat. There is also greater depth of chest and greater digestive capacity with a large girth. The head is an excellent index to the character of the feeder, because there is a relationship between the different parts of an animal’s body. The steer with a wide head has usually a good food capacity for putting a large amount of flesh. Usually the steer with a wide head will grow thick through the body and wide across the back. Width of muzzle is also important because it indicates capacity for food conâ€" sumption and for good breathing. The neck, although not choice meat, is thick and short on a good steer. The shoulder should be even- ' ly covered, compact and wide at the top. While width of shoulders at the top is a mark of a good feeder, steers with extremely wide shoulders should not be selected [for they are usually coarse. The shoul- der should blend smoothly with the neck, leaving no crease or definite line where the neck and shoulder meet. The rump should be long, wide and level. A drooping rump is u nd'e si rabl e. The coupling, that is the distance from the last rib to the hook, or hip point, should be short in ac- cordance with the general compact- ness desired throughout. The «steer should also be wide in this region and well muscled, with no indica- tion of being swaybacked. This is the region' of the loin from which cuts are taken. , Select steers with short legs, for short legs increase the amount of offal and increase the killingflper- centage. Also, short-legged ani- male do not travel about much. They thus save their energy and use their feed for gain. A strong ' -: 1 vrs'.=.ca¢‘yw;:.. .9 term" “the glass test." prospective buyer Utah, reads as follows :â€" minute quantities of dried egg albumen in these baking ‘: . :.v:~ Imiw;~.«,’>-‘n‘ul â€"u}',.'.':.:._u .-.v...¢.w;x(-»-;,g._ a5,r-.;?l.5/:‘: , “The sale in the State of Utah of baking ( powders does not actually increase the leavening power of the powder, but by a series of unfair and deéeptive tests such powders are made to appear to the innocent consumer to possess three or four times their actual leavening power.” bone without coarseness is to be desired. Too much refinement is associated with a weak constitu- tion. Symmetry of outline or balancing of parts is a very important point in selecting steers. By symmetry is meant a general uniformity throughout with no part out of pro- portion with any other part. Depth of chest should be balanced by depth of twist, and width of Shoul- ders should be accompanied by width throughout. In addition to the foregoing points, the steer should have a pliâ€" able skin of reasonable thickness, covered by a heavy mossy coat of hair. Pliability of skin and mossi- ness of coat indicate thrift and general well‘ being. Thickness of skin and hair indicates good con- stitution. Beef cattle on the market are classed according to the commercial use for which they are adapted. Class designates the use to which an animal is to be put. Grade in- dicates the quality or degree of fitâ€" ness of the animal in that class. prime, choice, good medium, fair, common and poor or interior, run down through the classes and the best to the poorâ€" est in the order above named. The highest percentage of good cuts and the ~'least waste in killing are the qualities desired in beef steers. In selecting feeders, how- ever, a strong frame with plenty of room for ., vital organs, must be chosen, for the steer that would kill with least waste might not be strong enough to put on the great- est amount of flesh economically. A wide, (strong back, great heart girth and smooth covering of bones are essentials in a good feeder. The head is an excellent index of the power of a steer to make economi- cal gains. A side view of the body from hocks and knees to back bone should show a well filled rectangle. The general form should be com- pact and deep and broad. Short legged animals are desirable. Good balance or proportion are usually bought at the big markets or from local buyer-s. High priced land cannot be profitably used to raise steers. When to buy, depends largely on the buyer’s equipment, the amount and time he intends to feed, and on the condition of the steers. ' It costs more per pound to fatten a steer than the extra flesh will sell for consequently the selling price for the whole carcass must be enough greater per pound to pay the loss on the added flesh and make a profit. The difference be- tween the cost price per hundred Beware of . Fake Baking Powder Tests (“THE SPICE MILL" (N.Y.), SEPTEMBER, 1913.) Unscrupulous manufacturers of baking their product, sometimes resort to the old game of what is known as In reality itis no test at all, but1 in cases where the does not understand that the so-called “test” is a. fake, pure and simple, the salesman is sometimes able to make him believe it shows conclusively that the so-called baking powder he is ' selling, and which of course contains egg albumen, is superior to other brands which. do not contain “this ingredient. * i ’ Bulletin No. 21, issued by Dairy and Food Bureau of the State of powder, in order to sell powders containing albumen) is declared illegal. The break even. A greater _margin. means a profit. The necessary marâ€" gin depends on the cost of feeds, the ability of the steer to make gains, the initial cost and weight, distance from market, ‘season of year, the length of thef-eeding sea- son. Cattle are usually fed 60 to 90 days as a longer period often does not pay. It is the best to select that grade of feeders which seems at the time of buying, to offer the widest margin, or the quickest gains in flesh on a narrower mar- gin. It may sometimes be better to fatten thinr-stoc'kers up to the but- cher class than selected feeder-s up to prime beef. Selling to a local buyer is usually the best policy un- less one has two or more carloads to market. However, shipping to the market has advantages as well as risks. The best time to market is when prices are going up. for there is a keener demand. '1‘ POINTED PARAGRAPHS. Nerve and tact are a combination that is difficult to" sidetrack. If you think you can’t do a thing â€"â€"well, you know the answer. Riches have wingsâ€"«otherwise there would be but few high flyers. Opportunity knocks but once â€" but it’s different with the human knocker. Happy is the man who can forget all the mean things he knows about himself. , After sizing up their husbands, we don’t blame some women for being fond of dogs. Did you «ever think what a lot of good you might have done had you begun yesterday instead of waiting until to-morrow. Instead of trying to stir up trouble in this old world, let us get busy and help those who are in trouble and see how much we shall enjoy the changeé‘ POI‘NTED PARAGRAPHS. Industry is the mother of success. Politeness is an air cushion that cases the jolt. Two heads are better than oneâ€"ex- cept in a family. The one strong point of a busy bee is not in his favor. Paintings are never hung until after they have been executed. Lots of fool men exchange single bliss for matrimonial blisters. A woman in love is more or less foolishâ€"but a man in love is always more. Hardship comes when the fire of genius isn’t hot enough to keep the pot boiling. If it is true the good die young, will the oldest inhabitant please offer an explanation? The average man might just as well pounds 0f the lfeedel‘ and the 5311" fall in love; for he has to make some ing price per hundred the same steer when fat, is called the feeding margin. There must always be a sufficient margin to pounds of kind of a fool'of himself. .__._>1<..__. â€" When a girl is, a belle she nazt- urally wants to be tolled so. Why take chances by asking for “A Dollar’s Worth of 7 (45" V /’ Buy RED?A1"lâ€"I m i Original Packages and you’ll be sure of fall weigh. â€"-- lzighest quality ~- 1 -. -... _ 10 parity. J-\L4£“- Ln or: 't «1.! . .. 'TZ‘T‘Y“.".’V.'V_‘r‘"v - "V‘ '- ‘ 'Wfififik‘.¢a.i,... s.., ‘;