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80 of baking powder. mixed to a stiff paste"roll it out very thin on a board and cut into ava the ~gplit "them-thre middle and spread with a paste e of whipped cream and finely ham, seasoned with pepper' avery little 'powdered mixed spices. The cakes may be served ld or heated in the oven before uging, {Apples in Dréssing Gown.~Make aipuff. paste and cut into pieces large enough to hold an apple com- fortably.. Cut the apples in half, peel them, 'and cut' the core out of each, making quite a'large hole. Fill ithe center with sugar, ¢inna- mop, and stfawbérry, raspberry, or quince jam. Arrange the. .apples with pastry beneath them and over them (like individual pies). and bake them in the oven.as you. would.a| tL 1 3 i £ i ' { ¥ & pie. ; Rice with Cheese and Tomato. -- {Cook one-half cup' of rice in, three ~Jeups of cold water, heating it quick- Hy and letting it boil five minutes. 'Drain, rise in cold water, and drain again, Add one cup of toma- ito puree, three-quarters of a cup of {water or broth, one-half teaspoon- ful of salt, and a little' chopped (green pepper. Cook, until" tender cand then add one-half cup of grated cheesg' and two tablespoonfuls of butter, mixing them in with a fork. Grilled Oysters.--Use large oy- sters. Trim them and let them lie in - a bowl with melted butter, salt, and 'pepper until well seasoned. Thea "wrap each oyster in a slice of ba- fcon and sprinkle them with bread ' crumbs, and chopped parsley. 'Put | them on skewers and grill for four mintites over a hot fire. - Place the § oysters on slices of bread fried in butter, and serve very hot. } Rice Cream with Maraschine i Cherriesi--Wash thoroughly a quar- ; ter of a pound of rice; and boil it { in a quart of milk until the rice is ¢ soft ; then add half a teaspoonful of : vanilla, and let it cool. Soak half : a box of gelatin in a cup of cold water for two hours. Put the rice on the fire in a double boiler, and when it is heated stir in the gela- tin, not 'allowing it to boil. Take it off the fire and beat in 'a pint' f whipped cream. Add sugar and sherry and a cup of chopped mar- i aschino cherries and blanched al- { monds, + Pour it into & mould and leave on ics. Deviled Oysters.--Melt one table- + spoonful of butter and Add one tea- : spoonful of finely minced onion and one teaspoonful of chopped pep- pen: saute until tender. Add one- alf cup of oyster juice, one table- spoonful of Worcestershire sauce, a teaspoonful of English mustard, a speck of cayenne, and two cups of chopped oysters. Cook slowly for five minutes. Berve on squares of hot buttered toast: * Potatoes en. (Casserole.--Blice boiled toes and put them in a easserole or baking dish with lumps of butter, salt and. popper Bake for thirty minutes in a hot ov a gas range is. used, the potatoes can be improved by baking for a little shorter time and then putting them under the flames for five or | ten minutes to brown. Washing Clothes." L Air, sunshine,» water. and soap may 6 'said 'to be essentials to suo: ocengfuls laundering: The best 're- sults: aren obtai | agencies are: Water dissolves the dirt and car- | mie: en. If © these four | always uniform. Sold by. gr neously: éiployed: SO8p hour). Ri § water in which yh Pour warm wate ing" maCHie. 45° ,ing 'machine a 8' dirty; othes™ "cal clean in dirty water. . = Wash woglens in Tukewarm water, Whenever eparesfresh "made | Vick Be sure that all: water used in the | washing of wooléns-is lof the same | temperature as the first water into which they are put. It'is the change in" temperature which causes wool- ens to felt 'and mat" togethers «« Boil white clothes in clean, soafiy water, Water should beiceld when clothes are put in the boiler. Boil 8 to 10 minutes." Remove clothes fromthe boiler:to.a- tub. Add pail of cold water and wring. Rinsf in blueing water, Wring.. Starch Remove from line, dampen dnd fold. Do not hang woolens out in free ing or very cold weather. Do n hang woolens too glose to a fire, as the. extreme change in temperature will shrink or felt 'them. Do not press. flannels or woolens whén they are too damp, lest the hot iron turn the moisture into steam and the woolens become felted. Giiisismil ciisadan THRESHED HER. 15 Long Years. { "For over fifteen years,'"' write a patient, hopeful little Ills, wo- man, "while a coffee drinker; I suf- fered from Spinal Irritation and Nervous trouble. I was treated by good physicians, but did not gét much relief, 1 "I never suspected that coffee might be aggravating my condition, (Tea is just as injurious, because it' contains caffeine, the isame drug found in: coffee.) 1 was down- hearted and discouraged, but pray- ed daily that I might find somethidg to help me. $ ready been signed. = e ; This novel weapon, weighing enly twenty-seven pounds, can be car- ried by one man and used at tre- mendous ranges 'with terrible ef- fect, The barrels are kept: cool with a water jacket holding six lintres of water; and at one trial 80;000 continuous shots were fired without - overheating the barrels while 2,872 aimed 'shots were fir in fifteen minutes without exhaust- ing the supply of water. One man armed with this weapon in a fort or: safe cover would be equivdlent to an average company of riflemen, so long as the combat- tants 'did pot come to closé quar- ters. a man of 40. . eight hours a day ing round all his: Good Advice for All Whe Have Indiges: tion of Stomach Disorders. = = * x oN A ome "at Waldegrove,, one fg better known than - Major Oross, 'late' of' thé 4th Queen's Own Hus sors. Speaking of the {ll-effects of a oam- paign upon a man's constitution, the} Sergt. Major writes: "TI served under | General French during the late 2 in the cspacity of Bergt:Major. It perhaps owing to's continued Bally beet, hard tack, and bad water, but'at friend told me he had been, "Several years ago, while atial friend's house, I drank a cup of Postum and thought I had never|.' tasted anything more delicious. "From that time on I used Pos- tum instead of coffee and soon be- gan to improve in health, so that now 1 can 'walk half a dozen blocks or more with ease, and do many other things shat I never thought; 1 would be able 'todo again in this world. 3 . Avg 'My 'appetite is = good, I. sleep well and find life is worth living, indeed. A lady of my acquaintance said she did not like Postum, it was so weak and tasteless, . , : «1 explained to her the differ: ence when it is made right--boiled according to directions: She wan glad to know this because coffee did not: agree with her...Now her folks say they expect to nse Postum the rest. of their lives." Name given 'pon request. Re he little book, The Road to Wellville,"' "in pkgs. "There's a reason.' "Postum now comes in concentrat- ARISTIDE BRIAND. The new French Premie bat ---- THESE EGGS WILL KEEP New. Process Sucks Out Air, Puts in Gases to Take its Place, i A" new 'process for preservin eggs, in connection with cold stor: age, is being introduced in France, It has the advantage that the ost can thus be kept perfectly fresh fi an indefinite; time and when - out of storage they do mot deter! ate rapidly as regular cold-sto eggs do, In eggs ordinarily there is], 8 certain amount of air insid Sadie he of the egg. This air if left in Wi ause th 40 decay to 8 © ai r what ed, powder form; called "Instant{y o Postutn,* It is prepared bv. stirring a level teaspoonful in a cup of ho enoligh cream to bring the color to golden brown, = & 7 TSE ~ Instant" Postum is veonvenien 'there's mo waste; and the flavor ace, ; to 5to; b0-cup tin 30: ots. 100- ots : | water, adding sugar to taste, and |, ord | FIRST TRIP ON A MONOPLANE, Captain Pontghd Says Ti