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Here are some of 'the ingenious ways in which one grandm : ised stale bread so 'th r § pernickesy child she had would not . © know it from a brand-new dish. ven though small economies are seldom practiced in these days when the high cost of living stalks abroad, . yet these old recipes = will probe : what used to be called "tasty" "dlishes for breakfast and Tincheon. "1. Cut squares of very hard bread two. inches: thick; steam over boil- ing water for twenty minutes serve hot: with butter and maple © syrup. Or out the bread 'in one-inch squares, put in 'a colander and dash cold: water over them. Then fry the squares in butter until they are a delicate brown. Break two eggs over them, cook three minutes a serve immediately. This is parti: cularly good for breakfast. Another way 'is to make our old se driend, "French or Spanish toast, . which is .good for breakfast or * Inncheon. Cut rather thick slices " of bread, dip in milk, then in beat- en egg and fry a delicate brown, Serve this very hot, and if possible with 'maple syrup. If you happen to have a whole stale loaf left: over here is a fas- | cinating way. to use it. Cub off all the crust; put it on a tin, and seb © in the oven to dry and brown. 'When it isa light, golden brown lay it on the molding board and crush fine. Then cut the crustless loaf into piee- es one inch thick and two 'or three inches long; beat. two eggs "very light, add two cups of sweet milk and a pinch of salt, dip the pieces of 'bread. 'in the mixture," roll in the fine 'bread crumbs, and drop them into hot lard. When they are fried a nice brown put them on a hot dish and sprinkle. thickly with sugar and a little fine cinnamon. A really delicious pudding can be made in the following -manuer: Take rather thick slices of bread from which the crust is trimmed. Butter these slices on both sides. Heat a can of rather tart red or purple plums, put & layer: of fruit in 'the hettom of a pudding dish, then a layer of bread and butter, and continue until the dish is filled.* Set it in the oven for five minutes £0. get heated through. Then re: move it from the oven, cover with 8 plite, put a weight on it, and seb where it will become thoroughly cold. Eat it with cream and sugar. Tart cherries may be used in place of plums, or blackberries, and there should be plenty of juice, 80 that the bread may be saturated. Ways of Cooking Rhubarb: Rhubarb is one of the spring's blessings. Its list of health-giving possibilities is almost endless and its advocates as the-giver of beauty aré nuinbered by scores. Pies and tarts of rhubarb are old | favorites: There is & good deal of difficulty experienced in making them, because of the fact that rhu- \» barb: is generally so juicy tit "soaks the under crust, 'To'lessen "the amount of juice'do not use any 'water in the preparation of the rhu- * barb.' Cuy the stalks after they are washed, dried and skinped in hali- % neh lengths, cover them with su: "gar: and - put them 'in the crust. "There ean: be two crusts.or: the top fof the pie can be barred with pas- Ary. ; 2% When making rhubarb tarts pre- pare the rhubarb and the crusts separately. Bake 'érisp crusts 'in muffin rings. Wash, 'dey and skin rhubarb stalks, cub: them: in inch sl until ~| with the carrying out of served on toast ith pepper. | -. It is wise to in the bottom. of ter greasing the pan ution will this extra p nb cake from stick 3 ' 'Try serving fr strawberries for breakfast. in sherbet glasses, each layer sprinkled 'generously with pulverized sugar and juice poured over to moiste If new enamellel laced in a pan of owed to come to a | they w last much longer without cracking or burning than if they: were used straight away. : 3 'A tasty appetizer is made of rye bread spread with butter, creamed and mixed with an equal amount strip of smoked salmon, : To keep heavy graniteware in good condition, place it in'a large receptacle' and' boil in soda water for five or ten inntes twice & week. This will keep the ware sweet 'and wholesome and remove grease from it. g 50 Tt is well when preparing to cook a ham, to serape the outside skin before putting the. hsm into the water. Another shing<to remem- ber is not to put a fork into a ham; remove. it from the water with a large spéon or one of the old-fash- ioned pie lifters. : A clever device for letting the oil drip slowly from the bottle: when making a salad dressing. is this: Out two grooves in the cork on op- posite sides ; one groove admits air, while the other permits the oil to run slowly and evenly, & § i In stuffing tomatoes, use as many eracker or bread crumbs as there is. pulp, and season the mixture with pepper, butter and plenty: of salt, 'as well'as ¥ onion juice. Fillthe tomato shells with the mixtire; and then dot with buttered crumbs. J of To renew chiffon, spread a web cloth over a very hot iron and hold the chiffon over the steam. until it is free from wrinkles. Repeat the process with another hot iron. and wet cloth ag soon as the steain be- gins to flow feebly. The chiffon should be dried quickly. A oupful of cocoanut beaten into a pint of cream that has been whip- ped light and dry and flavorad with a little extract of bitter almond makes a delicious filling for layer cakes, or may be served m a cake that has had the inside part taken out and the outside left for a shell. To open & window which sticks from dampness, take each "window cord on the upper part of the win- dow in hand at the game time and pull antil the weights are up at the top. Let go. suddenly an: the foros of their fall will 'start the most obstreperous window. | To. roast blanched almonds,' py {hem in.a bowl and thoroughly mix two tablespoontuls of olive oil a tablespoontul of dry salt for every. , Thon pound of nuts 'with Shem. ; hen place them ina greased paper bag, tie it at the top and roast them f ten minutes, king opeasionally. - EXPERIMENTAL OREHARD. How South Australia Tries to Help the Fruitgrower. Among the most successful' of the means adopted by the horticultural Jopmenmnt of South Australia for e assistance of the fruitgrowers i arious ex ph niote ~ backgrounds. of | where there is a sense of | plaxioned and' rather as with a few drops of put | perial Majesty is "At the wide main Castle, four soldiers of on. veiitr Still 'as 8 In the eptranios hall t number of soldiers on wd] of fresh grated horseradish. Cover indeed loach 'triangle of the bread with a As 'one asc marble staircase, one ea : ios painted walls and cel Thero are Jet 3 tas of immense windows: industiy, and lords 'color and li Wo halt opposite a large ment on the second floor; 'double doors of which are open, and by: which "two stand erect and Eo anation) statues, % It. is the morning recep and is-at the moment f visitors they are mostly mien oF the: greater part are in miltaty, nie and diplomatic unifo + Griz- zled-looking 'generals, equetry enters i a newspaper 3 tary, which the 00m Ex OF, oheeky-Jook- " ing young officers, and graver-look- ing older men, some of whom are wearing i black - frock- conte. Vg There are perhaps hai rs lai th the ladies in the roomy King of Conimerce; The clock in 'the square booms eleven, .and almost on. stroke thers comes the son clinking of spurs eutside he bus of convoramien ih ov: igus pape next momen ae a ¢ followed by the Crown Age fore him by His Secreiar eT ron Tk wi a foe" ress uniform of the Prince's regi- |: k Ts ment. | Ry TO8 Neve-majesty. The Kaiser stands talking to af. small group for a few minutes, a eaves the room, and hard upon his heels follows a short, spare, wiry, sharp-featured man wearing 'ordi- Toom nary morning-dress. ; 'o is Herr Henser, the Kaiser's business secretary. In the British ho Royal household ' there is, no such office" which at all corresponds to}™ that which i 80 ably flled by Heer] onser. : {haa The Kaiser's both 'public wider than our} business interests, | private, are much rch's. HisTm-{ A he actus! owner of a big pottery establishment, and is largely interested in many busi] Royal Op The 'Kaiser's "working-room' is a very large apartment ith four big windows. . * Trouble a the Opera. : i b ils theye a w.