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finely sli ns. 0 with the ba- con fat and dice, then add one-half cup white vinegar. Garnish with sliced hard boiled eggs. : ; Cauliflower. Balad.--Boil 'a head of white caulifiower, cool for abou: twenty minutes in ice water, break |i; apart carefully, wipe dry, put ic salad dish. Berve cold with may- onnaise dressing. Cabbage Salad.--Shred one-half head medium size cabbage, and pour over it the following: Three- quarter cupful of sweet cream, one: half teaspoonful galt, sprinkle of pepper. Three tablespoonfuls 4f sugar. Stir thoroughly and dd three tablespoonfuls of vinegar Potato Balad: --S8lice six medium cold boiled ' potatoes, one oniin chopped, salt and pepper to taste. two tablespoonfuls of olive oil, hali cupful of vinegar. Chopped Hurs: ley may be added. Mix thorouhly. Slice two hard: boiled eggs and lay or top. Mayonnaise Dressing.--One cop- ful of sugar, two tablespoonfuls of flour, one teaspoonful mustard, salt and pepper, four eggs heaten separately. Add yolks first, i'.en whites. One-half cupful of vinegar weakened to two-thirds; beat. then pour in after eggs are added. Oaok in double boiler, stirring all the time until thick. Two tablespoon- fuls of olive oil or butter. Fruit Balad.--One cupful of or- ange cut in small pieces; one cuo- ful of bananas, one cupful of gracn grapes, one cupful of English wal: nuts. Balad dressing--One-naif eupful of vinegar, fill cup with coll water, add small piece of butter, three teaspoonfuls of suger and a pinch of salt. Set on the star3. Beat the yolks of two eggs, one- quarter teaspoonful of mustard, cne tablespoonful of flour, . Btir julc 'the vinegar and boil, Bet oF to cool. When cold, sti» in one'half cup sweet cream and stir 'n.the fruit. Serve on lettuce leaves. Macargni- Salad,--Place the con- tents of ad cent package of macar- oni in boiling salt water and boil twenty minutes. When done and #eold, clip with scissors into quarter inch lengths. Cut two bunches of celery fine and chop in hard boiled eggs. When ready to serve, the macaroni, celery, and eggs should be mixed together with two pimen- toes chopped fine, and salt to taste." Then a boiled dressing, made as follows, should be added to make Beat three eggs until foamy, add two tablespoonfuls of sugar, one tablespoonful butter, one teaspoon- ful salt, one cup of vinegar; one cup of milk / and' two tablespoonfuls. Your. Stir while it cooks, and when thick remove from the fire and set away in an earthen yessel to .eo0ol, When cool, just before mix- | . fog with the salad, add one cupful cream and beat well, . This makes an excellent main dish to serve twelve at luncheon, Sunday evening: teas, or card parties. Seis, the salad the desired ow, sad DESSERTS. * Butter d Toast "Take b $00, froshs "out crust. . First w bread, then -- n- each side. 'Beat up thre eggs well. Add 'a pint of swe milk and a pinch of salt, cut slices an inch thick from a loaf of baker's bread and remove crust. Dip slices into the egg and milk, fry like doughnuts in hot lard or drippings till 'a delicate brown, and sprinkle wita powdered sugar and serve hot. French Toast.~--Beat two eggs and: add two cupfuls of cold 'water and a half teaspoonful of salt. Dip neat ens; it, is supe h for the purpose. : A 'common crock makes a baking dish for y it keg¢ps the meat jui Choose lamp wicks soft, and loosely woven. Soak them in| (l€ slices of stale bread into' this, wet- |= ting both sides, 'and fry in a hot frying pan that has been well but tered. Feg Toast.----Cook an egg three: fourths of an heur, make one- fourth cupful of cream sauce, sep- arate the white and the yolk; chop the white and add to the sauce, cut rounds 'of toasts. Press the yolks through a sieve, pour the sauce over the toast, and spread the yolk over this. ALL AROUND THE HOUBE: Painted Floors.--~Take half of a bar of white laundry soap, shave fine, dissolve this in half a pint of water with aid of gentle heat; when dissolved pour into a bucket of hot water; add one cupful of gasoline and use a soft cloth to wash with. This will remove all the dirt and does not leave a spot or streak on the wood. gL Easy Ways of Cooking.--An easy way to roast beef or veal: Arrange roast as usual, then cover with thin slices of salt pork. Slip them under string that is around the roast; or fasten with: toothpicks. Brown thoroughly, then add neces sary water. Once or twice turning is sufficient. 'Thi saves basting and does away with the hard out: An easy way to cook squash: Hubbard squash is usually so hard to cut and peel it will be found much easier to break in large piec- ea, then boil, and afterwards scrape out the inside and mash and sea: son. The squash has a bitter fia- vor cooked: this way. Fo Clea ht Paint.--To clean white and. light colored paint: Put a lump of whiting into a pail of ho water; with two tablespoonfuls- of soft soap; use soff clean soft cloths for drying the tb. 3 To Clean Windows.--Plage pul yerized pumice stone between. the layers of a folded piece of soft mus- lin and stitch sround the sage. keep the powder from spilling. lamp chimneys or windows with 1 dry cloth and they will | clean and sparkling: g ly. Enough powd : the cloth to use several Wall Paper.--To remo marks from wall paper of Ffiller's ~ earth an: flannels and] ge. to . Wipe' th into the water! =. 2% Grease on a wall can gencrally ba eradicated by-covering with clean blotting paper, and then passing a warm 'iron overt. ; Boft "soap made from half a pound of shaved down hard soap and two quarts of water will save the soap bill at: cleaning time. When baking apples; core. the fruit and put in a clove and a lit-| A small bit of butter on tle sugar. cach will improve the flavor. A d'sh cloth should be thorough- ly well boiled in soda water 'once saic view: of life & week. This will keep it a good] color, and perfectly sweet, : To be sure of smooth mayonnaise dressing add tablespoon cornstarch ty beaten ingredients. Beat all well and cook in. double boiler. All the cooking utensils should be washed with soda 'immediately af- ter they have been used; whieh will remove every trace of grase. Clean enamelled sancepans with stone, after théy have been well boiled 'out, and they will new. heli go Grated raw potato mak 'did' cleanser for carpe i over the surface and finish off with a clean cloth wrung out of warm water. feelin ceerestes ; CHLOROFORMED THE FISH. Photographer's "Devices to Obtain - Titelike Pictures. - ; To the many strange uses chloroform may be put Dr. Fra Ward of Ipswich has added yet other, says the London Daily He chloroforms fish, not for s cal purposes but in order tha may obtain lifelike photographs them in 'their.natural environme "The greatest difficulty 1 ha contend with in this fascinating hebby of photographing fish in natural environment in tanks wa the rapid and unexpected explained. 4 me that I could m tractable' by 'mean ity tred and ang ful, even if they do no of violence. : "I threefold, cumulative cha | tion of the spirit of hate: ] (unexpressed 2 m the anger n 3 'anger, as of tro ip lags contempl ' pa tha (ines or 2 am] Toys oo cs | Ti Inek of Jutelligsnce (Tho ing Pineapple Snow Puddi half box of gelatin 'soake One| Spread over the spot and. in one- | brush off with a clean, cupful of cold ater Jor - | For /delicate paper fo alf hour. Take half o 'the nies French chalk flat insid® from 8 can of pineapple' and add ol gauze, lay the chal he grease gpot, an