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WHEN PLANNING THE HOME
Some Things to Be Remembered, and
Some to Be Avoided, for the
If you would prevent trouble and in
convenience after you move into the
new home, observe carefully the fol
lowing "don'ts" while you are plan
ning and building:
"Don't forget that a chimney gener
ally works better when it is inclosed
all around. The bricks become more
evenly heated and the draft is strong
er and steadier.
Don't, when planning the new home,
debate too long upon the style of the
building. The location, contour and
peculiarities of the site, as well as
the owner's needs, will suggest the
kind of house best adapted to it. Much
more important than choice of style
is attention to details, for the differ
ence between an ugly house and a
beautiful one is caused almost entire
ly by the arrangement, proportion and ?
color cf the detailed parts.
Don't omit from the equipment of
the new home the stationary vacuum
cleaner. Cleaning house by this meth
od banishes the drudgery of house
work and leaves in its wake no germs j
to breathe, nor particles of dirt and
dust to settle down again ready for
the next cleaning day.
Don't forget that the bathroom is
one of the most important rooms in
the new house. It should therefore be
most carefully planned and equipped
with fixtures which will retain their
beauty and efficiency for an age. The
cost of installation is no more nor
less than installing fixtures of an in
Don't forget that the garage has ar
tistic possibilities as well as utilitar
ian purposes. This fact borne in i
mind should result in a budding in- ?
conspicuously and harmoniously fitted j
to its surroundings.
Don't forget that an architect can
give you what you want much easier j
when he knows what it is, than he can !
when you do not know, yourself, what.
you want. I
Don't lose sight of the idea that the ;
new home should be an efficient do
mestlc housekeeping plant, as well as
a satisfaction to the eye.
Don't overlook the convenience of
drawers that run on ball bearirgs for
the closets. These may add slightly
to the cost of construction, but are
desirable when drawers are long and ;
Don't forget, when planning the '
guest room, the convenience of a
small built-in ironing board with elec-.
trie iron attached. This may be lo
cated In the closet and so arranged as I
to occupy but little space.
Don't pu' thresholds under the
closet doors. It is much easier to;
sweep a closet without a door thresh
Don't fail to have outside windows, '
when possible. In the closets. This
for air as well as for sunlight, the
enemy of the moth.
The City of the Future.
A city, sanitary, convenient, sub
stantial; where the houses of the rich
and the poor are alike comfortable
and beautiful; where the streets are
clean and the sky line is clear as '
country air: where the architectural
excellence of its buildings adds beauty
and dignity to its streets; where parks '
and playgrounds are within the reach !
of every child: where living is pleas
ant, toil honorable and recreation
plentiful; whore capital is respected
but not worshiped; where commerce
in gcods is great, but not greater than
the interchange of ideas: where indus
try thrives and brings prosperity alike
to employer and employed: where edu
cation and art have a place in every
home; where worth and not wealth
give standing to men; where the pow
er of character lifts men to leader
ship; where interest in public affairs
is a test of citizenship and devotion to
the public weal is a badge of honor;
where government is always honest
and efficient, and the principles of de
mocracy find their fullest and truest
expression; where the people of all
the earth can come and be blended
Into one community life; and where
each generation will vie with tne past
to transmit to the next a city greater,
better and more beautiful than the
last.-Mayo Fesler, secretary of the
Civic League of Cleveland, O., in the
New York Independent.
Report on City Planning.
A report covering city planning sug
gestions for Lawrence, .Mass., prepared
by Arthur C. Corney, landscape archi
tect of Cambridge, has been issued by
the town planning board of that city.
It presents a comprehensive outline or
schedule for a civic survey, a thor
oughfare system designed to meet
probable traffic conditions, a general
scheme for recreation facilities and an
intensive study arid detailed plan for '
the treatment of Spicket river-a fea
ture of the city plan which, it is sug
gested, may be carried out at once.
Housing is not covered in detail in
the report because of the thorough
work along that line by the Lawrenco
survey, made in 1912, which instead of
covering much ground superficially
was limited to an intensive investiga- i
tion in the fields of housing and public j
FOR LUNCHEON OR TEA
THREE APPETIZING AND HEALTH
Apple Cake Made According to Direc
tions Will Be Found Delicious
Zwieback an Old Favorite
For German Coffee Cake.
Apple Cake.-One and one-half
cakes yeast, one cupful milk, scalded
and cooled, one tablespoonful sugar,
three and one-half cupfuls sifted flour,
one-fourth cupful butter, one-half cup- j
ful sugar, two eggs, one-fourth tea-1
spoonful salt and five apples.
Dissolve yeast and one tablespoon
fal sugar in lukewarm milk, add one
and one-half cupfuls flour to make
a sponge, and beat until smooth. Cover |
and set aside in a warm place until
light-about three-quarters of an hour.
Have sugar and butter well creamed, ;
add to sponge. Then add eggs well i
beaten, rest of flour, or enough to j
make a soft dough, and salt. Knead !
lightly. Place in well greased bowl. :
Cover and set aside to rise-about two
Roll half an inch thick. Place in!
two well greased, shallow pans. Brush ;
with butter, sprinkle with sugar. Cut
apples in eighths and press into ;
dough, sharp edge downward. Sprin? \
kie with cinnamon. Cover and let:
rise about one-half hour.
Bake twenty minutes. Keep cov?
ered with pan first ten minutes, ic or- j
der that the apples may be thoroughly j
Zwieback.-One cake yeast, one-half
cupful milk, scalded and cooled, two
tablespoonfuls sugar, one-fourth cupful
lard cr butter, melted, two eggs, two
and three-fourths cupfuls sifted flour
and one-half teaspoonful salt.
Dissolve yeast and sugar in luke
warm milk. Add three-fourths cupful
of flour and beat thoroughly. Cover
and set aside, in a moderately warm
place, to rise for fifty minutes.
Add lard or butter, eggs well beaten,
enough flour to make a dough-about
two cupfuls, and salt. Knead, shape
into two rolls one and one-half inches
thick, and fifteen inches long. Pro
tect from draft and let rise until light,
which should be in about one and one
Eake twelve minutes in a hot oven.
When cool cut diagonally into one
half-inch slices. Place on baking sheet
and brown in a moderate oven.
German Coffee Cake.-One and one?
half cakes yeast, one cupful milk,
scalded and cooled, one tablespoonful
sugar, three cupfuls sifted flour, one
half cupful butter, one cupful sugar,
one-eighth teaspoonful mace, one and
one-half cupfuls mixed fruit-citron, |
raisins, currants in equal parts-one-1
fourth teaspoonful salt and three eggs. |
Dissolve yeast and one tablespoon- j
ful sugar in the lukewarm milk, add ;
one and one-half cupfuls of flour. Beat I
well. Cover and Bet aside, in a warm
place, to rise an hour, or until light
Add to this the butter and sugar
creamed, the mace, the fruit which
has been floured, the balance of the
flour, or enough tc make a good cake
batter, the salt, and eggs well beaten.
Beat for ten minutes.
Pour into well buttered molds, fill
ing them about half full, cover and let
rise until molds are nearly full, then
bake in a moderate even. If made
into two cakes, they should bake forty
five minutes; one large cake should
bake one hcur.
Lemon Jelly Cake.
Two cupfuls sugar, one-half cupful
butter, creamed. Add one cupful
sweet milk, three cupfuls fir ur, one
teaspccr.ful cream tartar, one-half tea
spoonful soda and three eggs well
beaten. Bake in five thin layers.
Jelly for cake-Grate rinds of two
lemons, add juice of lemons, enc cup
ful sugar, one beaten egg. one-half cup
ful water, one teaspoonful butter, one
tablespoonful flour rjixed with a little
water. Boil till it thickens.
Keep folded newspapers handy upon
which to place soded pots and pans,
and savo cleaning smutty marks from
If the stepladder slips, paste a piece
of cid rubber over each support; this
will not only prevent a fall, but it will
protect the floors.
When a box of sardines is opened, it
should be drained of its oil at once
and the fish turned out.
One tart apple cut in cubes, four
bananas sliced, one-half package dates
cut small. Mix together.
Dressing-One pint cream, whipped,
little salt, cayenne, yolk of one egg
well beaten. Lemon juice to taste and
two tablespoonfuls sugar.
Beat two eggs with one-half pound
of confectioners' sugar, then stir in
oae-half pound of ground cocoanut.
Mix together well and drop from tea
spoon on buttered pan. Bake ten min
utes in a moderate oven.
English Turkey Force Meat.
Two ounces of lean ham or bacon,
one-fcurth pound suet, rind of one
half lemon, one teaspoonful, each of
parsley and herbst, six ounces bread
crumbs, two beaten eggs, salt, pepper,
spice to taste.
Scallops are n appetizing when
fried. Rinse them in salt water, dry
in a napkin and dredge in flour;
fry in hot pork fat Eggs and crumbs
are not needed.
TOO GOOD TO THROW AWAY
"Drippings" From Fried Lamb or Mut
ton May Be Made Into an Ex
cellent "Gravy Stock."
The housekeeper whose rule it ls
always to make a savory brown or
creamed gravy of the drippings and
meat-essence remaining in the frying
pan after veal, chicken or hamburg
steaks have been cooked, will fre
quently let the contents of the pan he
discarded, if it wera used for frying
mutton cr lamb. This is on account
of the quality of the fat that cooks
out of the meat, which is disagree
able to many persons. But if care
has been taken not to permit any
scorching during the frying, let a cup
ful of boiling Avater he poured into the
pan after the meat has been removed,
and let this boil up well, stirring with
a spoon, until all traces of the meat
essence have been dissolved away
from the pan. Strain this liquid into
an earthen or agate bowl, dash a
little cold water into it, and set aside
in a cool place. In a few hours the
fat will have formed a solid cake,
and can be removed, leaving a cupful
of excellent "gravy stock;" this can
be used for re-sarving any left-overs
of the aforesaid mutton or lamb, if
wanted as hash or ragout, adding
notably to tho flavor and richness
thereof: or it can be added to one's
The same method can bo used with
the dripping pan in which lamb or
mutton has been roasted.-American
A good furniture polish is eight
ounces ol* sweet oil, four ounces tur
pentine, two ounces ammonia. Apply
with cloth and polish with woolen
After washing a white knitted jer>
Bey, put it on a coat-hanger to dry,
and hang it on a line in the air. It
will keep a better shape than if pegged
on thc line.
Ground rice is excellent for clean
ing white cloth. It should be applied
with a piece of clean white flannel,
left for two or three hours, and then
j well brushed and shaken.
Rusty irons should be heated,
rubbed on a piece of beeswax tied m
I linen, and then with a coarse flannel
I cloth, sprinkled with household salt
This will give a polish like glass.
Silk stockings should never be
ironed. Wash them in soapsuds made
with good white soap and lukewarm
water and rinse in clear water of the
I same temperature. Rough dry.
j Do not iron lingerie ribbons while
j damp if you want them to be soft.
I Wrap while wet smoothly around a
j big bottle covered with thick muslin,
and press with a cool iron when dry.
If the knob has come off the ket
tle take a cork, put a screw through
it, push the screw through the lid of
, the kettle and screw a burr on the
j end. You will have a knob that will
I not come off nor get hot.
Spinach, German Style.
Cook the spinach by steam (in a
steamer) or in a very little water, in a
closed vessel, over a slow fire until
tender; then chop fine. For every
! pint of Bpinach mince one-half cupful
j fat pork, and fry until crisp. Turn
spinach into the frying pan with fried
j meat, and heat thoroughly; then add
: one-third cupful of vinegar or lemon
; juice for each pint of spinach and sea
son with salt. Turn at once into serv
! mg dish and garnish with sliced hard
! boiled egg.
P.hubarb and Raisin Pie.
Did any of the readers ever put
raisins ever the top of the rhubarb,
about two inches apart? No moro
plain rhubarb pies for me after try
, ing them with the raisins. Another
! thing I do which perhaps other sis
ters do not, and that is, I never peel
i my rhubarb for pies. I wash it and
wipe each stalk carefully and then
slice it into the plate. I think ii
i makes a much richer pie that way.
! Boston Globe.
Peach a la Bordelaise.
Uso canned peaches for this. Put
them In a Hat gratin dish and pour
over tho following mixture: Two
ounces of butter, two ounces of flour,
one ounce of sugar, half a pint of milk
and peach sirup, four eggs. Cook but
ter, flour, sugar and milk in a stew
pan. When cold, add yolks and
whipped whites of the eggs last. Bake
half an hour in modarate oven.
Creamed Celery and Egg.
A leftover of creamed celery was
rewarmed by setting dish in cold
water and letting come to boil, then
pushed to less hot place on stove.
Just before removing from heat, two
leftover hard-boiled eggs were chopped
and cut inte the cream. Served on
toast as a supper dish.
Take one cupful of cold flaked fish,
j frea from skin and bones. Heat in
i water sufficient to moisten; add but
; ter, pepper and salt. When hot pour
I on slices of buttered toast, garnish
with eggs poached in muffin rings.
To Clean the Range.
An ordinary blackboard eraser is
j splendid to keep near the kitchen
; range to wipe off the top; the range is
kept clean and does not need to bo
washed or polished but once or twice
Needs Mo Starch.
Fine damask linen needs no starch.
! I*, sufficiently dampened and ironed
; intil dry it will have all the neces
1 fary dressing.
By HELEN MERRITT.
(Copyright, 191G, by the McClure News
Mary came running down the stairs,
her face beaming. She had double
! cause to be happy-she was going out
I to spend the evening with her lover
and she had a new and beautiful gown.
! As she entered the reception room,
John rose to greet her. She paused
before she reached him, and, let'.mg
the long cloak slip from her shoul
ders, stood revealed in ail the bravery
of the new finery.
"Bou t you like it?'' she faltered.
He might have been dipiomatic in
his reply. But that was not John's
So he blurted out bluntly, "No, I j
Tears rose instantly to dim the
brightness of Mary's blue eyes.
"Why?" she asked, after a long
But specific explanation was quite
beyond John. He did not like the
dress. He simply stood and gazed
disappointingly at it, and under the
shadow of that look Marj- broke down :
and wept openly. Tneu, without an
other word, she ran from the room.
Then a half hour had passed and
Mary had not returned to him. He
rang the bell and requested the maid
who answered it to say to Miss Mary
that he was waiting.
When the maid returned she handed
him a note. It was very brief. He '.
read amazedly: "I am not going out
with you-now or at any other time.
Besides being straightforward to the
verge of brusqueness, John was stub
born. He felt that he did not de- ?
serve the punishment.
And the breach thus opened wid
ened steadily as time sped on.
Mary's maid went to her mistress
one day and asked: "Miss Mary, what
had we better do about the rough
laundry this week? Old Mary hasn't
been to get it."
Young Mary turned languidly from
the book she was only pretending to
"Perhaps Bhe's sick," she suggest
ed. "I'll go over to her place and see
It was a sad enough spectacle which
confronted Mary when she reached the
poor home of the laundress. The few
bits of furniture were piled up ready
for removal. Old Mary was sitting be
side John, her rheumatic old husband.
The story was soon told. John's
rheumatism would not permit him to
work steadily any longer. It was star
vation or the poorhouse,
kj Young Mary thought rapidly, and
the end of her pondering brought glad
relief to the face of old John.
"I'll take Mary home wdth me," she
said authoritatively. "There's a little
room over the kitchen she can have.
She can help the cook when she is
able, and she'll be well looked after."
An hour or two later, leaning on his
stick and shuffling his way to the road
leading to the poorhouse, old John was
halted by a cheery greeting:
"Hello John! What's up with you?
You haven't been around lately to do
The old man repeated the tale of his
It was John's turn to take the role
of good fairy. He knew how these old
folks had always dreaded the poor
"You won't have to go to the poor
house," he told the old fellow. "You
come around to the garage with me.
There s a room there the under gar
dener used to have. You shall stay
there. The cook will feed you. When
you feel like doing a bit of work, why,
So it happened that old Mary, com
fortably ensconced in Miss Mary's
kitchen, received a message which told
her that old John had escaped the
poorhouse. It gave her the address of
Time passed. One morning Mary's
maid came to her room with a serious
face. "Old Mary's too sick to get up,"
she announced dolefully.
Miss Mary wrote a note at old
Mary's dictation. It said: "Dear,
John, I am sick, maybe dying. I
want you. Come at once. Mary."
The note was sent and when it
reached Its destination it threw old
John into a panic. Mr. John was away,
but the chauffeur advised the old man
to go to his wdfe at once.
"Leave the note on the boss' desk,"
he suggested. "Then he'll know why
you bad to go in a hurry."
Mr. John came back from a business
trip, tired and utterly discouraged.
But Buddenly the whole face of the
earth was transformed into a thing of
joy! For there on his desk he found a
note in Mary's handwriting. It bore
a message which could only be an
swered in person. Mary was in trouble
and had appealed to him!
When she came in answer to the un
expected demand, it followed, of
course, that ail doubts and misunder
standings were speedily cleared away.
When she realized just what had
brought John to her house in such pre
cipitate haste, Mary led him to the
little room over the kitchen. Together
they entered on tiptoe. Old Mary lay
on the little bed, peacefully fast
asleep. Holding her hand and with
his old, white head nodding close to
ward hers, sat old John.
"They must never be separated
again," John whispered. 'They can
live with us."
And Mary, her heart in her eyes,
GARDEN EVER WORTH WHILE
Plot of Land Need Not Cost a Great
Deal of Money, But Deserves
Now that the value of architectural
garden features is becoming more
universally recognized, it behooves the
homebuilder to give the matter due
consideration. Few houses are too
modest or have grounds too small to
permit some such interesting touch.
It may be a simple arbor seat, a trel
lis or even a garden gate, but whatev
er the architectural features are, the
fanciful or grotesque should be avoid
ed and only artistic simple lines be
The question of the material em
ployed in these features is of the ut
most importance. A close relationship
should be maintained between the ma
terials here and those employed in the
While it is not necessary in all
cases that a stated material be used,
the style and details of the house
should always suggest the nature of
the garden features; as. for instance,
a brick country house of colonial style
with exterior trim of which would
naturally call to mind visions of white
trellis work, white wood pergola or a
white arbor along simple colonial lines.
Eetter Cities, Not Bigger.
It is not a very important fact that
Providence is a city of more than 250,
000 inhabitants. It has passed the
quarter-million mark within a few
months, and there is a sentimental sat
isfaction in knowing it, but it is of
more importance that we are develop
ing our harbor resources under a com
bined federal, state and city scheme;
that a city plan commission is con
stantly studying ways and means to
make the city more beautiful; that the
habit of public generosity is growing
! among us; that larger and more fre
! quent sums are being given to good
! causes, and that the sense of com
munity and co-operation is on the
j gain. We are glad that Providence is
? steadily increasing in population, but
we ought to be yet more glad that it
is also growing better.-Providence
Glad Hand for Visitors.
Haddonfield, N. J., has hit on a new
scheme to make visitors feel they are
j welcome. In most towns roads enter
I lng them are marked with signs call
? lng attention to speed laws and other
regulations. Haddonfield is erecting
a new sign, which reads:
These signs face toward the town,
so that they are read as the visitor
drives out across the borough line.
Such signs will be placed along the
borough line at every road or drive
way. They are large and elevated.
The background is black with large
white letters. The attitude is that
such a movement will advertise Had
donfield, rather than make the visiting
motorist feel that he is suspected of
being a speeder.
"Kind sir, you behold me a child of
"On year way. You're the fourth
'touch of nature' I've had this morn
Will Surely SfOD That Cmiofc.
We tire showing an atti a
?every department. Everyl
merchandise in the stock
See our beautiful wash sroods
new weaves ii the popular color:
Our notion stm-k is up to the i
ted. Come in and let us show y
We call especial attention to i
All of the late styles in the popu
Do not tail to come in tc
Although the fire Wi
corner of our warehoi
have storage for 8,000
not touched, and our
Notice of Election of
The Town Council of tn*1 Town
nf Edgefield, S. C., will niuet .Inly
Otb to elect Marshalls for s tiri Town.
One day Marshall and I-.IIH night
Marshall will be elvcUd.
All applicants will tile 'heir ap
plications ?vitii Clerk ?d' 1 ;? eil.
li C. PADGKTT.
WINTHROP POTT ..
SCHOLARSHIP and EN .tANC3
The examination forth . "i
vacant scholarships in I'v'inihrop
College and for the admission of
new students will be held at the
County Court House on Friday,
July 7, at 9 a. m. Applicants must
not be Uss than sixteen ears of
ige. When Scholarships are va
cant after July 7 they will be award
ed to those making the hilliest
average at this examination, provi
ded they meet the conditions gov
erning the award. Applicants for
Scholarships should writ" to Presi
dent Johnson before the examina
tion for Scholarship examination
Scholarships are worth *100 and
free tuition. The next session will
open September 20. 1916. For
further information and catalogue,
Address Pres. D. B. Johnson, Rook
Hill, S. C
Age Whole 15
18-20 814 83 ?27.08
22 15.49 27.97
25 16.61 29.43
30 18.91 32.26
35 21.90 35.70
40 25.85 39.91
?U 38.83 51.91
<-,0 63.08 72.60
65 82.86 89.33
Disability " use free. Reduced
by annual div! .duds.
E. J. NORRIS, A?t.
A. H. Corley,
Appointments at Trenton
OFFICE OVER POSTOFFICE
Residence 'Phone 17-R. Office 3.
FOR RENT-A five-room resi
dence near the high school. Pos
session given at once. Apply to
J. L. Minis.
How To Give Quinine To Children.
FEBRILTNE is the trade-mark name Riven to aa
improved Quinine. It ls ft Tasteless Syrup, pleat?
. ant to take and does not disturb the stomach,
j Children take it and never know it is Quinine.
Also especially adapted to adults who cannot
! take ordinary Quinine. Does not nauseate nor
; cause nervousness norrinfiiiifr in the head. Try
. 't the iicxt time you need Quinine for any pur
; pose. Ask for 2-ounce original packape. The
' name FEfeRILINE is blown ii bottle. 25 cents.
ts With Us
.ctive line of spring goods in
thing is new-not ti piece of
that is not fresh from tin.*
for waists and dresses. All the
iiinute. Nothing has been omit
r?ur Shoes, Slippers and Oxfords,
lar leathers, with prices very rea
? see us. We can save yon
J. W. PEAK
is all around us only a
ise was burned. We
bales. Our office was
. business goes on as
)N k FARGO,