2. this for an entre or dessert: Wash as many apples as desired and stick with cloves. Place ver cach: a it Eat A FRUIT RECIPES. - Baked Apples and Raisins.--Try one teaspoon of sugar, add six or seven raisins for each apple pre- pared, and then about half a cup of water. Replenish water if it should boil out. After apples are soft clear throughfi lift them. Make a white sauce by stirring in about one-fourth cup of thickening to 'the water and boiling over the fire €or a minute. Sis Pineapple Pie.--One cup finely chopped pineapple, one and one- half teacups of sugar, one-half cup of cream, yolks of four eggs, one eracker rolled fine, one teaspoon- ful of butter. Use the whites of the four eggs for meringue. Frozen Banana Fluff.---Cut seven bananas of medium size into slices, sprinkle them with lemon juice and shredded cocoanut, and stand the dish containing them on ice for an hour. Then put the fruit through a fruit press, or a Keystone egg beater can be used. Season with a cupful of sugar minus one tea- spoonful. Fold into this mixture the stiffly beaten whites of four eggs, and then turn it into the freezer. As soon as the crank of the freezer begins to turn hard, open the can and add half a pint of cream that has been whipped stiff. Freeze until the consistency Don't allow preserves to stand about after they are cold; put melted paraffin on, cover with lids, wash off every trace of stickiness, and put in a cool, dark place for future use. \ Don't cook preserves over a gas range without an asbestos mat. Don't let them cook without stir- ring, even when the fire is low. Don't neglect to drop apples, pears, peaches, and all light col- ored fruit into a bowl of cold water as you do them, to prevent discol- oration before cooking. ---- VEGETABLES. Small Vegetables Help.--To cook small vegetables in a fireless cook- er let them boil a few minutes, then put them, with the water they boiled in, into mason jars. Put lid oa lightly and set the jars in the large cooker kettle, almost full of hot water. Let it boil and pack as usual in the cooker. Asparagus and Egg Toast.--To make asparagus toast with eggs wash and scrape the asparagus, letting it lie for a few minutes in cold water, then tie in little bundles and boil until tender in water enough to cover; in the meantime prepare from stale bread a dish of toast, evenly browned, and set where it will keep warm. When the asparagus is done drain off and save the water in which it was of mush is obtained. If desired, this ean be used in charlotte russe cases. Spiced Apple Jelly.--Wash and , cut in pieces them until tender in three pints of vinegar and one pint of water to which has been added one ounce | one-half | Strain through} of stick cinnamon ounce of cloves. cheese-cloth. To each pint of juice allow one pound of sugar. and until it dissolves, and boil jelly. well whether ordinary apples or crab-apples are used. Dutch Peach Pudding, as made by Danish cooks.--Beat the yolks of two eggs, and add one-half tea- spoonful of salt, one teaspoonful of sugar, one cup of milk and one tablespoonful of melted butter. Mix well. Add one and one-half eups of flour with three level tea- spoonfuls of baking-powder. Fin- ally add, stirring carefully, the beaten whites of the two eggs. Pour the batter inte a shallow greased pan, lay halves of fresh or canned peaches on top, sprinkle with four tablespoonfuls of sugar and bake in a quick oven one-half hour. Serve warm with cream or peach sauce. Sweet Chutney.--An_ excellent East Indian receipt for apple chut- ney calls for the following ingredi- ents: Fifty large tart green apples, six pounds of light brown sugar, two pounds of raisins, six ounces of green ginger or four ounces of | ground, dried ginger, one ounce of garlic,--more if you wish a strong flavor,--six or eight peppers), two cups of salt and three pints of vinegar. Core and chop the apples. Grind or pound the garlic, ginger, chillies and salt in a little vinegar. Make a syrup of the sugar and the rest of the vine- leaving the core and | seeds--one-half peck of apples. Boil | all c Put the} juice in a kettle and boil it five| minutes; then add the sugar, stir: until } a little juice put in a saucer will | This receipt works equally | chillies (hot | boiled and moisten the toast with it. Do not make too wet. Then 'clip off the tender ends of the stalks and lay them on the toast; break an egg over each and place in a hot 'oven until the whites are firm. | ; Southern Stuffed Cabbage.--Put | ithe whole cabbage leaves into a} pan; pour boiling water over them | to make them tender. Make a} ' dressing of equal parts of ground | corned beef and salt pork, add | one-third of raw rice, and season} with cayenne pepper, onions, and} salt to taste, with one tablespoon-| ful of the dressing in each cabbage | leaf, and roll like a cigar; put in | pot, cover with water, let boil un-| til done Serve hot. It's good} enough for a king; try it. } | CAKE. Leopard Cake.--Light part: One and a half cups of white sugar, half cup of butter, half cup of sweet milk, two and a half cups of flour, whites of four eggs, two tea- spoonfuls of baking powder, lemon flavoring. Dark nart: One cup of brown sugar, half cup of molasses, half cup of butter, half cup of sweet milk, yolks of four eggs, two and a half cups of flour, two tea- spoonfuls of baking powder. Fla- vor with spices. Mix the two bat- ters very lightly together as for a marble cake. Bride's Cake.--One scant cupful of butter, three cupfuls of sugar, eggs, three teaspoonfuls of baking powder, one cupful of cornstarch, i three cupfuls of flour, one-quarter teaspoonful of salt, cream, butter, and sugar. Mix flour, baking pow- | nately with milk and whipped | whites. Flavor with vanilla or al- |}mond extract and bake in loaf tin lined with four thicknesses of paper. Have oven moderate. one cupful of milk, whites of twelve | der, and cornstarch and add alter- | Subscription List Will Open on Monday, Aug. 14, and Will Close on or Before 3 p.m. Monday, Aue 21 CAWTHRA MULOCK & CO. OWN AND OFFER AT | -- 98%, $1,250,000 of 6% First Mortgage Sinking Fund Thirty Year Gold Bonds of CANADA Principal and semi-annu Denominations : BREAD CIncorporated under the Lawa of the Province of Ontario.) The same to carry with them a bonus of 25 per cent. of Common Stock. DATED August Ist, 1911. COMPANY, LIMIT DUE August Ist, 1941. Union Bank of Canada or Metropolitan Bank. al interest February Ist and August 1st, payable at any branch of the $100, $500 and $1,000 Bonds issued in coupon form, with privilege of registration of principal TRUSTEE: Guardian Trust Co., Limited, Toronto. CAPITAL ISSUED AND FULLY PAID UP -- 69 FIRST MORTGAGE THIRTY-YEAR SINKING FUND GOLD BONDS 7% NON-CUMULATIVE PREFERRED STOCK, ISSUED AND FULLY PAID UP .. 1,250,000 COMMON STOCK, ISSUED AND FULLY PAID UP BOARD OF CAWTHRA MULOCK, Toronto, President. Director Imperial Bank of Canada. Director Confederation Life Association. MARK BREDIN, Toronto, Vice-Pres. and Gen. Manager. President Bredin Bread Co., Limited. GEORGE WESTON, Toronto. Model Bakery. President George Weston, Limited. Union Bank of Canada. HEAD OFFICE: Toronto. ited, of Toronto; Geo. Weston (The Model Bakery), of Teronto; H. C. ed, of Montreal, and W. J. Boyd, of Winnipeg. City of Winnipeg, about two acres in extent, 1s substituted. and the last two fer close to twenty years. spective fields in Canada. For full particulars, 1. The present Sinking Fund Thirty-year Deeds to Guardian tuting a first mortgage on more fully described in said in the treasury, the sum of assets under the mortgage. operative from August Ist, the treasury $1,006,221.08 of 3. The earnings of the tion, amounted from April the rate of 3% per cent. pending its employment 10 is intended, by extensions to t the Vice-President and General Manager of the Company. $1,256,000 Trust Company, DIRECTORS: H. C. TOMLIN, Toronto. Toronto Bakery. oes ee O00. W. J. BOYD, Winnipeg, Boyd's Bakery. ALFRED JOHNSTON, Toronto, of W. R. Johnston & Co., Ltd., Wholesale Clothing. E, Hy, LASCHINGER, Toronto, Seeretary; formerly As- sistant Deputy Postmaster-General of Canada. BANKERS TRANSFER AGENTS AND REGISTRARS Guardian Trust Co., Limited AUDITORS Price, Waterhouse & Co., Montreal and Toronto; Oscar Hudson & Co., Toronto. PLANTS AT: Montreal, Toronto, Winnipeg PURPOSES OF COMPANY Canada Bread Company, Limited, has acquired as going concerns the plants and businesses of the Bredin Bread Company, Lim- Tomlin (Toronto Bakery), of POSITION OF BONDS reference' cent. First Mortgage Gold Bonds sre secured by Trust Limited, Toronto, consti- all the property, real, personal, or of 6 per mixed, now owned or hereafter acquired by the Company, as Trust Deeds. In the Trust Deeds it is specially stipulated that' of the $1,000,000 cash being placed $500,000 shall be held by the Trus- tee, to be used only in the redemption of bonds or in investment in additional plants and re al estate, thus increasing the fixed A Sinking Fund of 1 per cent. is Foes 2. The assets of the companies already taken over stand in excess of all liabilities and without any allowance for good-will, trade marks, etc., at $841,428.70. There has also been placed in eash, which, besides furnishing funds for the purchasing or construction of additional plants, will pro- vide ample working capital. present plants, as per certificate of Messrs. Price, Waterhouse & Co., after allowing for deprecia- 30th, 1910, to April 3@th, 1911, to $107,016.14, to which may be added $35,000, being interest at on $1,000,000 on extensions. cash It in the treasury is estimated that, may be made to our prospectus, We draw attention to the following points: 8844 per cent. on par value on allotment, which is accompanied by a Toronto; In the case of Boyd, the real property is excluded, but a parcel of 'vacant land in the The first three companies have been in operation for almost thirty years, They have all grown from small beginnings ull they are now among the largest in their re- The combined output ef the companies at present is, approximately, 600,000 loaves of bread per week. he present plants and the erection or acquisition of new plants, to forthwith increase the output of the Company to one million loaves per week, with other extensions to follow in the other large cities at a later date. letter from The Metropolitan Bank. Stuarts, Limit- It Mr. Mark Bredin, with the economies to be effected, the earnings on these plants will shortly ameunt to $180,000 a year, or nearly two and one- half times the bond interest. 4. With the extensions that it is proposed to effect forth- with, the Company, by the end of its first fiscal yoar, should be in a position to show earnings of $260,000 a year, equal to three and one-half times the interest requirements on the bond issue, and with all the additional plants that will be provided with the cash now in the treasury, the earntngs should steadily gain to over $530,000 a year, terest requirements. 5. or more The Company, with its ceptionally favorable position economies that will be possible to in than seven : plants situated cities of the different provinces of Canada, benefit times the bond in- in the larger will be in an ex- by the marked manufacturing and, more especially, in distribution, and all the time will be turning out a more uniform product under the most sanftary conditions, 6. The practical men who have made the different com- panies particularly successful will be identified with the manage- ment and direction of the new Company. Mr. Mark Bredin, who is probably one of the most successful bread manufacturers in Canada, will occupy the position of Vice-President and General Manager, while the services of the heads of four of the different companies taken over and of an efficient representative of the fifth have been assured to the Company. SUBSCRIPTIONS Subscriptions should be made on the form accompanying the prospectus, and are payable as follows:-- per cent, on par value on application, and In instalments as follows, in which caso interest at the rate of 6 per cent. will be charged from date of allotment:-- ONCE A USELESS ARTICLE, NOW VERY VALUABLE. a A Great Many Useful Things Are : Now Made From Wood ) Waste. Only a few-years back, salust was regarded by owners of sSw- mills as so much waste, to be rid of 'anyhow, and as quickly as possible. | 'To-day all this is altered. Saw- 'dust, s far from being looked upon | as rubbish, is greatly prized, and is turned to account in a hundred different ways in arts and manu- factures. : Sugar, for instance, is made from it. Ee too, is alcohol, which is, of course, the basis of all .spirits. At a recent banquet, attended by famous chemists from all over the world, excellent "brandy" was served which had been distilled from sawdust. It was mellow, of agreeable flavor, perfectly free from any odor or taste of turpentine, and NONE OF THE GUESTS KNEW, until they were told, that it was other than the genuine juice of the grape. : Sawdust, again, ferms the basis of more than twenty different kinds of explosives. The so-called 'white'? and "yellow" gunpowders are merely so much sawdust satur- ated with certain acids. What is known as wood-meal fod- der for cattle is just sawdust, mix- ed into a mash with hot distillers' wash and flavored with rock salt. It can be fed to the beasts in its fresh state, or it ean be dried and pressed into moulds like oil-cake, or it can be baked into the form of dough. Similar sawdust dough is made into bread, and eaten by the peasants in some parts of Russia and Germany. Motar made from sawdust is now largely used in building operations. In fact, a house could almost be built of sawdust throughout, for there is a sawdust stucco on the market, and all kinds of IMITATION WOOD is made of sawdust, from plain deal planks to the most elaborate oak and mahogany mouldings, or- namental doors, windows, and so forth. Then there is a wood marble which is used for mantelpieces, and which is sawdust combined with iv- ory waste, and colored with cer- tain pigments. The raised "vel- vet" wall-papers, now so fashion- able, are made of sawdust sifted over a surface that has been pre- viously sized witn an -adhesive paste. All kinds of dyes are now manu- factured from sawdust, and are both cheap and permanent. <A pound of sawdust dye, for instance, costs only about half as much as the same quantity of log-wood ex- tract, while possessing four times the dyeing power. Ordinary sawdust is used by jew- ellers to clean tarnished silver, and beech sawdust is the best pol- ishing powder for gold. Sawdust isalso used in laundries IN LIEU OF SOAP, since friction with it is very ef- ficacious in removing dirt. Tens of thousands of tons of saw- dust are pulped and made into pa- per every year. Pressed into round moulds. it is made into stoppers for bottles, into flat moulds with dyes, it comes out in the form of colored plaques and tinted wooden _ tiles. Sawdust is now used for the cheap- er kinds of linoleums, instead of the more expensive cork dust, and tessellated floors are laid with small blocks of colored sawdust '"'oranite," arranged in patterns. In fact, there is no end to the uses to which this accommodating substance is put. The motorist SALADS. Fruit Salad. bananas, three apples. skin and eut in small pieces. One owes to it his brilliant headlights, for from sawdust is produced cal- cium carbide, from which, by the action of the water, acetylene gas 98% per cent. 10 ~=per cent. on par value on application. 1814 per cent. on par value on allotment. 25 per cent. on par value on Ist Sept., 1911. 25 per cent. on par value on Ist Oct., 1911. 25 per cent, on par value on Ist Nov., 1911. "gar, add the remaining ingredi- ents and boil about thirty minutes. more vinegar may be needed. The ohutney should be of good consis- Four oranges, two Remove all OR ¥ while cooking; over. te only . tency when done. It should be put in wide-mouthed bottles. PRESERVE DON'TS. Don't make a mistake and wait until the special fruit is nearly over and then pay the highest prices for be Don't use what is called "A"' or soft white sugar, or brown; use granulated white sugar for all pre- serves and jellies. Don't think overripe fruit makes good preserves or jellies. Don't ever use anything but the best materials for good results. Don't use granulated sugar for spiced fruits; use light brown Don't use an abundance of spic- es--too much makes it taste bitter. - Don't cover preserves or jellies they are apt to boil "Don't use cold sugar for jellies; measure the strained fruit juice; to each pint allow one pound of the best granulated sugar. Put it on a platter in the oven to hea$ and add it to the boiling liquid. Don't put hot preserves in cold glasses or jars and not expect ac- cidents; have the glasses or jars in scalding water, rinse well, then fill as quickly as possible cupful of California grapes; cut in halves and remove seeds. One cup- ful of blanched English walnuts. One-half cupful of candied cher- ries. Mayonnaise dressing for same: Juice of one orange and one lemon, one-half cupful of sugar, butter the size of a walnut, three eggs, beaten very light, and one- half cupful of sherry wine. Cook in a double boiler until thick. When ready to serve add one cup- ful of whipped cream. Summer Salad.--Line the salad bowl with crisp lettuce leaves. Take slices of orange and arrange around the side of the dish to come up even, forming contrast with let- tuce. Fill the center with sliced bananas, cut round, and straw- berries. Cover with whipped cream and place red cherries on top. " "Pardon me," said the haughty lady on a marketing expedition, "but are these eggs fresh Inid?" "Absolutely, madam." replied the grocer promptly. "The farmer T purchased those eggs from won't allow his hens to lay them any other way." allotted. 12 KING 9814 per cent. Application will be made to list the bonds and common stock.on the Toronto Stock Exchange. Copy of the trust mortgage and legal opinion of A. M. Stewart, and certificates of Price, American Appraisal Co., are open to inspection at the offices of the Guardian Trust Company, Limited, Toronto. Prospectus and application forms may be obtained from and subscriptions should be forwarded to GUARDIAN TRUST COMPANY. LIMITED, TORONTO any erareh UNION BANK OF CANADA and THE METROPOLITAN BANK. --OR TO------~ CAWTHRA MULOCK & COMPANY, (MEMBERS TORONTO STOCK EXCHANGE) STREET EAST Waterhouse & Upon final payment by the subscriber for all the bonds allotted, the Guardian Trust Company, Limited, will deliver the bonds, to- gether with fully patd-up shares of the Common Stock of the Company equivalent at par to 25 per cent. of the par value of bonds Co., and Canadian- « TORONTO. THE SOUR MILK DIET... Doctor Advises It for Those Who Crave Lt. "The most striking example of the utility of sour milk is afforded by Dr. Robert Gray. of Mexico,"' says a writer in the Dietetic and Hy- gienic Gazette. "On a diet of but- | The most dangerous brand of! | flattery 's the one we ladle out to ourselves, t termilk and clabber this remark- able man, over 80 years old and practising in a climate not condu- cive to physical or mental activity, | is doing a practise that would be burdensome to a man in his prime. A daily walk of twenty-five miles is usual to Dr. Gray, and he travels many more miles over the Mexican excuses for roads on muleback. "The secret lies in the fact that Dr. Gray has always craved these foods, This craving is not a matter of appetite, but its roots go deeper into the physiological needs of the body. I do not believe that these articles would prove as useful to opa whe disliked them and could not taste them without a shudder, even after faithfully partaking of them daily for weeks to get the palate and digestion accustomed to them. "But if such a one felt the samg craving for sweet milk or cream, a craving existing from infancy and never sated, I fully believe that these should prove better fit- ted to his needs than the articles that were distasteful. The fact that the administration of arsenic favy- ors the formation of lactic acid and maintains the acidity of the blood | may be one reason why it has proved useful in the treatment of the aged." ie cnki Candid Friend--"You must ex- ecuse me, Donald, but I must say your wife is no beauty." Donald-- "Oh, that's of no consequence. T shan't see much of her, I am so seldom at home." The world doesn't care if a man is short on brains previded he is thea iis diy ated & is prepared.--Pearson's Weekly. Fee BE OBSERVANT. "How many seed compartments are there in an apple?" he asked. No one answered, Es "And yet," continued the school inspector, "all of you eat many an apple in the course of a year and see the fruit every day, probably. You must learn to notice the little things in Nature." The talk of the inspector impress- ed the children, and at playtime the teacher overheard them dis- cussing it. <A little girl, getting her companions round her, graye~ ly said: "Now, children, suppose I am Mr. Taylor, you've got to know more about common things. If you don't you will all grow up to be. fools. Now, tell me, Minnie," she continued, looking sternly at a playmate, 'Show many feathers are. there on a hen?" eae Prantice--""How do you manage te haye such delicious beef??? Mrs. Bywell--"I select a good, honest butcher and thea stand by him." Mrs. Prentice-- "You mean that you give him all -- your trade?" Mrs. Bywell-- "No. T mean that ¥ etand by him while : he is cutting he meat!" nore Mrs.