, --_......~...-....__..

’ with lemon juice.

JUNE 28_ 1924

‘, ,j‘“at V if Allple Dumplings.

a W‘ W6 quart otliour with three {teaspoons or baking powder and a tes-

livoon of salt. Bub in a. piece-of but.

~ter or ilrﬂ the’ else of an egg, and than ‘hum

add one medium potato grated in the flour. After the. butter iswell mixed. stir in milk and mix to the consistency fof soft biscuit dough. Break oil pieces 0f llmllh large enough to cover four illllfiefl 0! Ill lllpie without roiling.

Lay the dough in an earthen dish and deliciong pie.

steam until the fruit is tender, gar"

nlllllvliuss for Stew.

One cup of ﬂour, l teaspoon of bak- "il llowder. 1/4 teaspoon of selt. Eiift these together thoroughly, and add a little more than quarter of a cup of finely chopped suet and milk to make a stiff dough. hloke into dumplings the also of marbles: drop into the soup and boll ten minutes. Serve immedi- steiy.

Cinnamon Buns.

Sift together one pint of tiour. a _' f lblrking‘, powdenetaoishrdipunruht tn leapoon of sugar. half a teaspoon of salt and a heaping teaspoon of baking powder. Rub in two tablespoons of butter and mix with milk to a soft dough. Roll out half an inch thick. spread with soft butter. granulated sugar and powdered cinnamon. Roll up like jelly roll. cut in inch slices. lay close together in greased pan and bake in quick oven.

Puffball Doughnuts.

Three eggs, one cup of silgar. i pint of milk, 1/, teaspoon suit. i teaspoon vanilla, 28 heaping teaspoons baking powder sifted with two cups of ﬂour to make a thick hatter. Drop by small spoonfuls in hot fut and fry brown.

Dyepeptlce’ Bread.

One pint.of harieymeai. half a pint of Graham iiour. half s pint of ﬂour. and a teaapoonfui salt. two teaspoons baking powder and s pint of milk. Sift the dry ingredients together thor- oughly snd mix into a batter with the milk. Bake shout three quarters of en hour.

Fruit Bells.

Mix together s quart of dour, a tes- spoon salt, two tablespoons sugar. two teaspoons baking powder and rub in two tablespoons of butter. Cut a quar- ter of a pound of citron tine and stone and chop quarter of a pound of rais- ins. hiix the fruit evenly with the dry ingredients and mix to a doulh "ml the milk. Knead for only a moment or two and then form into long rolls. Brush these with milk and lay them far apart on s greased pan. Have the oven very hot.

Corn Mullins.

THE

lllilll ~is cousherahiy "m" 5'" "Willi left to cover-the chicken.

SW1 Illa" lliecrust. out in the chicken na e absolutely sure that you day;

‘he liquor. Put another layer of pie outs over the Mo. and cook until top and bottom crusts are done. This is a

Ingest of vegetables.

Boll together s cup of peas, slang. 1m. a cup of lima beans. a carrot. half '1 ii-"llllh ""90 potatoes. and quarter "f 1i hound of salt pork. vegetables are cooked, drain pg water and remove the pork. Cut the vegetables into small pieces and put .nto a saucepan with a pint of good soup stock. Season well. add a table. spoon of liour mixed smooth with little water, and a lump of butter. Cook half nn hour and serve.

Raisin Puﬂ’.

(‘hop one cup of raisins and cook slowly with three-quarters of a cup of water until almost a paste. Add a quar- ter of a cup sugar. -one tablespoon of lemon juice and the stiﬂiy beaten whites of three eggs. Pour into a greased baking dish and bake for ten or ﬁfteen minutes. Serve with a soft custard made from the yolks of three eggs and a pint of milk. sweetened to taste and flavored with vanilla.

Date Bars.

l cup shortening (lard and butter.)

l cup sugar.

i egg.

11,4 cups milk.

teaspoon vanilla.

3% cups flour.

‘.' teaspoons cream tartar.

i teaspoon soda. '

(‘ream the shortening. add sugar and --gg and beat well. Then add milk and vanilla. hiix and sift the flour. cream of tartar and soda and add to the lirst mixture. Roll the cookies thin in length of strips desired.

Before piercing an eyelet in linen or any stilt material, place a small cake of white soap under the fabric and run the atiletta through both the material and the ‘soap. The result will be a clear. even perforation, and the matv erial will be softened so that the needle will easily pass through _lt.-

When boiling new milk, to prevent a skin from forming on top as it cools. add two tnbiespoonfuis of cold milk to every pint when it is st the boiling point and stir for s minute. The so- FﬂuEd skis will then be reabsorbed sud the milk will not he impoverished.

.__._.{0>-—--

NEW STYLES ‘FOB TOWN AND COUNTRY.

Midsummer frocks may be very col- orful or keep to the smartness of black and white. However, the lighte .

One pint of Indian meal, one pint of ﬂour, atablespoon of sugar, a teaspoon of salt. two tea-ocean of huklnr now- dsr, a pint of milk and two eggs. Sift together the cornmeal. sugar. ﬂﬂili‘. salt and baklnlr rwwdw rub l“ "It hatter. sdd the well beaten eggs and then the milk. ilave the muliln pa“! cold and well greased. and the oven hot. Bake twenty tninules.

'-—‘— - novel variation as an attached part of

llot Cross Buns.

Sift together s quart of tiour. hall‘ a teaspoon of salt. s cup of sugar. three teaspoons of baking powder. Rub into these half a cup of ‘butter. and. add half a pound of cleaned currhnts. half a teaspoon of nutmeg. quarter of I! pound of cut citron. l1 lillﬂli" i)’ " seeded raisins and ~haif a teaspoon of allaplce. Beat two e88!- add halt a cup of milk and stir into g5; dry mixture. adding enough addi- tional milk to make a tlrm doukh. Mold into round buns. in! "'0 ""7"" apart on greased pans and brush with milk. Cut a cross on each. shrink" with granulated sugar and bake in h"! oven.

, _____.

Wsdiee.

one quart of llonr. "he toasimml gugar, two teaspoons of baklnl 90"‘ dcr. half a teaspoon of salt sifted t0~ I third of s“ d butter and add three excl. i" I ll" whites beaten swlliifilwli- Add "inch

ent milk to make e thin blilﬂ- 900k

in greased hot wame irons.

Duet PuddlnI

r ilk. two eggs. hi!" "Ill on‘ m“ n m ninsaes. 1 i?!‘ spoon salt. 2 teaspoons baklnl WW5"-

ped rais- ins snd currents and cinaIiwH-Plﬁ" Steam for two

chopped snot. half cup m

three cups dour. one cup chop

and all spice to taste.

hours. _---

(‘hlaiol Pie.

‘ This

chickens. t them into small him

and boil them with a tew siligalofélolg ll tl la r bones an

' scan: ssrfte torma on the ma... of the liquid. Alter the scum has sil been removed. add halt an oni- , well with MP9" "lg-ppm"; add a quarter ot a pound . ._ a1 “ed fresh butter.

pork until quite tender-

” “yup lesson

cupi of

reqnlygs two medium slssd

Cook natil the

brighter shades seem especially n keeping with tho sports trend of the newest styles for town pad country wear. So ere we have Chinese yellow with Cﬁflﬁlltllll bindings. powder nine, roe ‘henna. reseda green. black and white and white with yellow. And ﬂannel is a favored fabric for this type of dress. along with_heavy silk. silk crepe and satin. The ubiquitous scarf appears in a dress; the mannish shirt-bosom frttnt has also been appropriated. Then there are monogrsnfmotffs tq-Thdd a distinc-

rﬂiﬁlPﬁifffiliiitgsxfgitttishna E llllltlin

spots from furniture.

- - with rice‘ water instead ‘. hut yon WIN!- ‘

bu” Add to he Hilguor two well ‘liwkeep books on shelves or in cases ' l! eggs and h f1 cup of swag; in good condition sprinkle occasionally u" .l round baking pan with with powdered camphor.

P"! in any beam aha cover it with a

rinse the pun in cold water and the milk trill not scorch so easily.

ing roonl tioor and wish to clean it put u few drops of crude oil in u soft dry cloth and give the surface a light when the itlfllliilillit after having dusted it well n“ with u diy clulh.

cr-lnes uvsr highly polished furniture, Wash it with u sponge and tepid wnt-ngi and ml. wrung out of cold water. A dry chamols streaks the surface and dues nut ro- move the blur.

potatoes save it and use it instead of‘ water or milk for your bread, sponge ur coffee cake. if the water is suited you will require n little less salt when mixing dough.

in daily use may be kept leaving them once a week in strong- borax water for several hours. The water should be nearly boiling when the sliver is put into it.

water in which sateen or any other cotton material with a glossy linish is rinsed. The shiny surface will be re- tained much longer.

add about rive drops of glycerlne to each pint of cream. giycerine cannot cream will whip almost instantly.

edge and prevent the icing from run- ning down the sides. double a piece of stiff paper and pin it closely about- the cake, letting the about an inch above the top of the cake. Spread the icing and do not re- move the "paper until the icing is set.

’ heat fun of all on a wet half holiday. But you cannot dress up without something in which to dress. and get- ting ready fun in itself. One family has a large

GUARDIAN

Olive oil sud salt will remove white

Bresdivvlﬁ not dry quickly if mixed lpfALpilk or -.._

are medicine or any kind of

as... .ink ncovered in s sick room.

Before heating milk in a saucepan

lf you have waxed tinisb on the liv-

To remove the cloudiness which

it dry with a wet chzuuo .

When you pour water oﬂ bolledl

Silver spoons and forks which are bright hyI

A little horax should be added to the

To make cream whip more easily

The taste of the F be noticed and the

To frost a cake evenly to the very

paper extend

Children consider “dressing up" the

for these occasions is good

mpboard entirely for dressing up thing. and whenever the members have a spare half hour they add to its store of treasures in all sorts of ingenious ways. The boys make swords and var- ioua weapons from strips of wood rub- bed down with sandpaper and enamel- ed steei grey. Then there are shields and helmets-easy work for the young- er ones, who are supplied with sheets of sliver paper and cardboard, strong scissors and paste. Every kind of headgear is fashioned from the covers of illustrated weekiies. tissue paper aften being pasted on it fearful and wonderful design. Crowns are equally easy to make. and royal robes soon spring into existence when cheap mus- lin can be procured.

-_-_ modes and the becoming line of the Tuxedo front has been incorporated in a good-looking dress that buttons to ‘the hemﬂ A narrow sash of self-

of these simple. straight-line dresses.

or one may wear a narrow leather belt.

tive touch to many at these tailored - i

~ con

.-~., _. p ,.

_ well, . / eu erior

material is another interesting detail L

PAGE FIVE

soul-mus t ,p

a. . tllili5if ~l\'u Hllllt ’

h) litli ‘

PRIGE

Order from any of the follmving dealers! luntain. Bell A 00.. J. csrraeher Q 6o.- W- 9-

Glilie l 00.. C. Lvons I 60.. A. Pickard l 6o- and Poole d. Thomson. Mdﬁtaaue

’ ‘A Oauadlu Gehe Produced by Oausdlu Workman

' ________._’_-._____r\‘

iii

ARE’ YOU READY? Our Summers are short. l The Tourist-trade will soon be with us.

Carnivals and Summer Fairs are in evidence throughout the Provmces.

You will need the following. We have them. a ’ Flags on Sticks, Cotton and Silk. Firecrackers and Fireworks. Summer Dolls and Toys. Novelties of all kinds, suitable for gifts and prizes. . g l Write to-day.

Baird - Tholnas - Scull, Lid.

Truro, N, S.

n SERVICE AND SATISFACTION

Hi‘;

uaiity of bread.

~-.._... .'.,_,-. -..__.

is a ﬂour that is every day becoming more and

pular with the bread makers of the maritime provinces because they ﬁnd that it is easy to work with, that it spends and in addition, that it produces a ‘ a barrel

Ti‘! ced o the superiority of this wonderful

FLOUR

IIIOIG

1110811 .

and you will be