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v# i V# i i si I ? i s? s S The Dishes that please the Eye, the Palate and the Reason are made with Shredded Wheat. Surest tons, ? ' ' /nc . " . sfg Servm^ ': V\ * & & 5 % 6 5 6 s ? JSt y? s St 1M 5; $ V; Si ? s fi If I % V? % ? js s i'< ?? Semid For Vital QyestSomi Cook Book E IE My family has never tired of Shredded Wheat. It can be served In so many different ways as to seem a new dish every day, both delicious and nourishing. Our physician recommended it in his carefully arranged system of diet. ?Mrs. E. R. PENDLETON, Tioga Center, New York. *5 ? m I ?.* s s ft 1 fct J? 1 1 ? ? >5 |The Natural Food Co.j| Niagara FaJSs, N. Y. 1 V? | OP MATCHLESS | PURITY ?fine flavor and 5 ?ricli in nutriment. ?is deservedly popular as ?hornn beverage. In drinking it ?you'll be refreshed and bene ?ftted. 24 pts. for %\.Z\ i ), 4 Washington Brewery C?. * 4 4t'i & I' Sts X.E. 'Phone E. 254. ? rrr oclT-4,ta,tb,40 GOLD MEDAL At Pan-American Exposition. Unlike Any Other! The full flavor, the deli* cious quality, the absolute PURITY of Lowney's Break fast Cocoa distinguish it from all others. No ??treatment" with alkalies; no adulteration with flour,starch or ground cocoa shells; nothing but the nutritive and digestible product of the choicest Cocoa Beans. Ask Your Dealer for It. Table and Kitchen, Cranberries. This Is the most useful of all our berries. Maturing late In the season when most other fruits are out of market. It furnishes a condiment that Is a very sheet-anchor for most housewives and especially for those who do not prepare jellies, jams and butlers to serve with turkey and g-ame The cranberry is easily kept all winter, and does not lose its flavor, but should oe subject to extremes of heat and cold. It contains malic and citric acids in large amount and for this reason will often dis agree with people unless made into a ve?-y sweet sauce or jelly. The skins are tough ana should always be removed. It is also somewhat astringent, and some authorities consider It of doubtful use as a food hut thtre are few who will forego the pleasure, of eating cranberry jelly with their Thanks giving turkey at least. 1 here are numerous other ways of us:,ig the cranberry, and those who like the flavor ot this tart fruit in desserts can invent a great variety of dishes which will vary their rather restricted list of fruit dessei ts for fall and winter. Cranberry Jelly. Wash two quarts of berries, pick them over and reject all faulty fruit. Put them In a saucepan with just enough water t > cover, but not float them. E,et them cook until thoroughly soft and broken, then rub them through a coarse sieve v.-ith a wooden spoon. Measure the pulp and to each cup ful allow a cup of granulated sugar. Put the pulp over the lire and let it boil hard, then stir in the sugar and stir until clear, and in a very few minutes it will jellv n move from the lire and pour into glass,'.? ami set in a cool place. A large quantky may be made at one time, as it will keep like other jellies. 1* or cranberry sauce do not use so mucit sugar. Sweeten the strained pulp to s rit the taste and cook a few minutes. This will keep several weeks without losing flavor. Cranberry Tapioca. Soak a cupful of tapioca in cold water over night and next morning cook it in a quart of boiling water until it is a clear, thick jelly. Then add a quart of cran berries, stewed soft with two cups of sugar and rubbed through a coarse sieve. I urn into a mold and serve when very cold with whipped cream. Cranberry Charlottes. Line small molds with very thin slices of white cake; till the molds with cranberry jam or jelly anil set In a cool place. Turn out to serve and heap whipped cream over them. Cranberryade. Take two-thirds of a pint of washed and selected berries, add one cup of cold wa ter and mash the berries to a pulp. Cook a large tablespoonful of oatmeal in two quarts of water, adding a slice of lemon; when thoroughly cooked strain, add the cranberries and sweeten to taste. Boil again half an hour and strain. Cranberry Filling for Cake. A rich cranberry jelly makes a nice fill ing for a white layer cake. The icing used may be colored a delicate pink with a lit tle of the juice. Cranberry Roly-Poly. . Measure four cups of sifted flour, add a teaspoonful of salt and three teaspoonfuls of baking powder and sift all together to mix thoroughly. Then rub in two table spoonfuls of butter and mix in sufficient sweet milk to make a soft dough that will roll out easily. Roll into a sheet about a quarter of an Inch thick and spread thick ly with cranberry jam, but not too near the edge of the dough. Roll up lightly, pinching the edges togetiier, tie up in a piece of cheesecloth and steam for an hour or bake in a quick oven for three-quarters of an hour. Serve with hard or liquid sauce. Cranberry Frappe. Coil one quart of cranberries in a quart of water for eight minutes, then strain through a coarse cheesecloth, add two cups of granulated sugar, stir over the fire until the sugar is dissolved and let it boil up clear, then set away until cold: then add the strained juice of two lemons and turn into a freezer. Freeze to a soft snow, using equal parts cracked ice and coarse salt for freezing. Serve in stem med glasses just after roast turkey or duck. Cranberry Dumplings. Mix two teaspoonfuls of baking powder and half a teaspoonful of salt thoroughly into a pint of sifted flour; then rub in two tablespoonfuls of butter. Add milk enough to mix to a salt dough that will roll out easily. Roll to half an Inch in thickness and cut into rounds as large as saucers. Fill the centers of each with washed and picked cranberries; sprinkle thickly with sugar and a little flour; pinch the edges of the dough together and tie up in pieces of cheesecloth. Steam or bake them and serve with liquid or hard sauce. Cranberry Pudding. Pour enough boiling water over two cups of stale bread crumbs to swell and soften them; let them stajid for fifteen minutes, then stir in two tablespoonfuls of melted butter. When the crumbs are quite soft add two well-beaten eggs and a cup of sugar. Then, last of all, stir in two cups of stewed and sweetened cranberries; turn into a well-buttered pudding dish.and bake in a quick oven. When done cover the top with a meringue. Serve with a liquid sauce. Baked Cranberries. Cooking cranberries in this manner the skins will be tender and the sauce need not be strained: Wash and pick over enough berries to fill a stoneware crock two-thirds full; cover with hot water and bake until they are tender, keeping well covered. When they begin to grow soft stir in half as much sugar as there are cranberries and let them finish cooking. Cranberry Souffle. Stew one quart of cranberries in just enough water to keep them from burning; then press through a sieve; add three quarters of a cup of sugar and let them get cold; then fold in the beaten whiter of six eggs. Heap this up in a buttered dish, sprinkle with powdered sugar and bake in a slow oven for about forty minutes. A more satisfactory .way to cook the berries in or der to have the pulp sufficiently thick for the souffle is to steam them in a double boiler, adding but two or three tablespoon fuls of water to them. Spanish Sauce. Make a brown roux or sauce in a sauce pan as follows: Put in two tablespoonfuls of butter and when melted add two table spoonfuls of minced onion, one tablespoon ful of minced carrot, one of minced parsley and one of minced sweet green pepper. When it colors add two tablespoonfuls of flour and stir and cook until a rich brown, then add two cupfuls of good rich stock and stir and cook until smooth, and thick. Add a little minced ham, a few cloves, a piece of bay leaf, a blade of mace and celery salt, salt and pepper to taste. Simmer very gently for two hours, add two | or three toblespoonfuls of meat glaze or | quarter of a box of gelatine softened in luUf a cup of cold broth or consomme. Slimmer for quarter of an hour, then skim and strain. Catsup. We cannot give you the method used by manufacturers for making the very "red" catsup, but the following recipe gives a fair imitation: Take half a bushel of the bright ?red tomatoes, slice and stew in their own liquor until soft, then rub through a sieve fine enough to retain the seeds; boll the pulp and juice down to the consistency of apple butter, stirring to prevent burning. Have ready one gallon of vinegar in which you have boiled three-fourths of a cup of sugar, four ounces salt, three ounces black pepper, one ounce broken stick cinnamon, half an ounce cloves and a small onion sliced, if you like the flavor. When the vin egar is well flavored with the spices strain it into the tomato, season to taste with cayenne and boil up well; then cool and bottle. When the vinegar and spices are boiled a long time in the tomato, especially If ground spices are used, It makes a dark catsup. , Menua. SUNDAY. BREAKFAST. Fruit. Cereal. Cream. Broiled Oysters. Stuffed Potatoes. Toast. Coffee. DINNER. Clear Soud Roast Duck. Brown Sauce. Mashed Potatoes. Stewed Onions. Egg Slaw. Peach Short Cake. Coffee. SUPPER. Marbled Veai. Tomato Mayonnaise. Cottage Cheese. Cocoa. MONDAT. BREAKFAST. Fruit. Cereal. Cream. Thin Sliced Ham, Boiled. Creamed Potatoes. Entire Wheat Gems. Coffee. LUNCH. Minced Duck. Rice Croquettes. Stewed Peaches. CofTee Cake. Tea. DINNER. Vegetable Soup. Beef Steak Pie. Creamed Turnips. Potato Salad. Apple Pudding. Coffee. TUESDAY. BREAKFAST. Cerenl. Stewed Pears. Shredded Dried Beef. Scrambled Eggs. Toast. Coffee. LUNCH. Macaroni Croquettes. Tomatoes. Egg Salad. Cocoa. DINNER. Cream of Celery Sour>. Roast Shoulder Veal. Mashed Potatoes. Buttered Beets. String Bean Salad. Grape Frappe. Coffee. It matters not how well the store-rocm closet shelves may have already been sup plied with jells and jams, translucent pre set ves and spicy relishes, the average housewife who has her own garden to draw from cannot bear to stay her hand as Jong as any remnant of fruit or vegetable seems going to waste on tree or vine. Some of the most delicious sweets and relishes may now be made from the sea son's "leftovers"?the scraggly bunches of Isabella grapes that have failed to ripen; tlie big. fat, yellow cucumbers gone to seed; the green tomatoes that the tirst frost will turn to no avail; the winter pears, not tine enough to serve for eating out of hand; the crabapples and quinces; cabbages,green and red; nasturtium buds and string beans. If you have never canned any of the lat ter and can possibly get hold of any now to do, try this good old New Hampshire recipe and then paste it in your scrapbook for an nual reference. Canned beans (a la 'Whiteface)?Take fresh snap beans and string and cut them as if for immediate use. Put u layer of the uncooked beans in a crock or jar and sprinkle with salt allowing a half cup of salt to each quart of beans. Proceed in this way until the jar is filled, then fasten air tight, with the salt at the top. They will keep all winter and taste almost as good as fresh and far better than the aver age canned ones. Several jars of these on hi.nd will prove of distinct advantage for use in early spring before other fresh vege tables are ready. Spiced Grapes?A fine big stone Jar of spiced grapes to call upon in emergencies might well have emblazoned on Its fat sides "The Housekeepers' Joy." Few other relishes keep so easily, go so well with every variety of meats or stay so uninterruptedly In favor. For this purpose the late Isabella grapea, not very well ripened, are the best. Have in readiness two preserving kettles. Strip the grapes, one by one, from the stem, "popping" the pulp into one keitle and throwing the skins into the other. Put both kettles over the tire, adding a little water to each?Just enough to keep them from scorching. As soon as the seeds loosen from the pulp, rub through a colander and add to the skins. For five pounds of the grapes, weighed before picking from the stems, al low four pounds of brown sugar, a pint of vinegar, a tablespoonful each of cloves and cinnamon, a tea-spoonful of allspice and a sprinkle of pepper. Put all together and cook slowly for three or four hours until quite thick. Grape Catsup.?Boil seven pounds of grapes and press through a colander to retain seeds and tough skins. Then add three and a half pounds of sugar, a pint and a half of vinegar, a tablespoonful each of salt, cinnamon, cloves, allspice and a saltspoon of cayenne. Boil slowly until of good body, bottle and seal. In Williamstown, Mass., this catsup Is held to be a time-honored accompaniment to warm steamed rye bread for breakfast. Grape Jelly.?Use for this the unripened Isabellas or the wild grape, before the frost ripens them. Cover with a little water and took until tender. Press through a colan de: to remove the skins and seeds, then put in a jelly bag to drip. The n**xt morning measure, and to each pint of the jui?e weigh out a pound of sugar. Ileat the juice to the boiling point, skim, then cook twenty minutes. Add the sugar, which should have been heated in the oven, stir until dissolved, remove the spoon and allow the syrup to first come to a boil, when it should be ready to jelly. 1'otir into glasses and when cold seal. A fine combination is made by using equal parts of grape and crabapple juice. Grape and Crabapple Marmalade.?Put the stemmed grapes and the apples cut intc rather small pieces, but neither peeled nor cored, as the seeds contain a gelatinous substance which makes the jelly, into the preserving kettle with enough water to pre vent their sticking to the bottom. Bring slowly to a scald and cook until very soft. Turn into a puree sieve and rub with a wooden spoon or potato masher until all but the skins and seeds have gone through. Boil this pulp half an hour. Then measure and to each pint of the pulp add a pound of sugar. Cook again for ten or twenty minutes, turn into small earthen jars and cover tightly. This is excellent with meats or as a "spread" for the children's bread and butter. Wild Grape Marmalade.?Cut the green grapes open with a penknife and remove the seeds. Weigh and to each pound of the seeded grapes allow a pound of sugar, pu' in the preserving kettle with a little water and cook for twenty minutes. Add the sugar and boil again until it jellies. Green Tomato Preserve.?Cut the toma toes around in halves, then quarter the halves, which will keep the preserves in better shape than slicing. To each pound of the fruit allow three-quarter* of a pound of granulated sugar and half a lemon sliced, if the white is not bitter. If it is. shave off the thin yellow rind and use that with the Juice. Put the sugar with just enough water to melt it in the preserving kettle, add t,he tomato and lemon and sim mer gently until the tomato is tender and transparent. This will keep without seal ing, but is better put in small jars. Pickled Nasturtiums.?These are delicious to use instead of capers for sauce to be eaten with lamb. Gather while green be fore the inner kernel becomes hard, and soak all night in salt and water. In the morning rinse in cold water, drain, wipe on a soft napkin. Pack in small bottles and cover with boiling vinegar. Sweeten and spice the vinegar if preferred. Red Cabbage Chow-Chow.?For one head of large red cabbage allow a good-sized cauliflower, two quarts each of small string beans, green tomatoes, small silver-skinned onions and tiny cucumbers. Remove the coarse, straggling leaves from the cabbage, cut in quarters, then in very thin slices. Cook the cauliflower in boiling salted water unt.l partially tender, then break Into flow erets. Leave the onions, beans and cucum bers whole, but slice the tomatoes. Mix all together thoroughly in a stone crock, and add a pint of salt. Let it stand over night. In the morning rinse well with cold water and drain. Mix together one ounce each celery seed and white mustard seed and small box of ground mustard. Add to the pickles, which should be put in a preserving kettle, and cover with vinegar. Cook twen ty minutes and remove from the tire. When The Crackle You Hear Is the Sign They are Fresh NATIONAL BISCUIT COMPANY J - - nearly cold stir Into the pickle a quarter pound of sugar well mixed with a table spoonful of tumeric. t Apple Ginger.?For this <lelioate relish use pippins, which have been.allowed to mellow. To six pounds of apples,, peeled an<t cut In thick even-sized rounds, allow a quarter of a pound of green ginger root scraiied clean, the juice and yellow peel of a half dozen lemons, cut off In thin chips, and six pounds of granulated sugar. Cut the ginger root into thin slices and boil it with the lemon rind until it looks clear. Drain, and peel the root, and cover that and the lemon rind with cold water, to stand over night. In the morning cook the ginger root again until tender, saving the water it is cooked in, which should be about three pints. Make a sirup with til's ginger water, the sugar, the lemon juice and the cooked peel. When it comes to a boil, put in the apples and simmer until they are tender, but not broken. Take out the ap ples carefully and put in glass cans. Sim mer the peel a little longeritlien put in with the apples, (ill the jars with the thick sirup and screw tight. Apple Butter.?This also takes two days for the makiig. the first day being devoted to boiling down sweet cider until half its original bulk. For each gallon of the boiled c dor allow a half bushel of peeled and quartered apples?pippins, greeings or Bald wins preferred. Slew steadily until quite thick, stirring almost constantly, to prevent burning. When so thick it can only be stir red with difficulty, spice with a mixture of equal parts of allspice, cinnamon and clove, allowing a table-spoonful to each gallon of the sauce. This may be kept in stone jars or wooden firkins. THE WOMEN'S CLUBS The Woman Suffrage Association of the District of Columbia will hold its next mieting the second Thursday in November. At the previous assemblage, October 8, llrs. Belva A. Lockwood, the president, appointed a committee, consisting of Mrs. Macrille, Miss White and Miss Tolbert, to decide where the meeting should be held. Two of the subjects to be discussed are: "The Memorial to Mrs. Elizabeth Cady Stan ten," and "Shall This Association Join the Equal Suffrage Club?" Mrs. Daniel C. Paul was the hostess last Wednesday, when the second reception of the season was held by the members of Wimodaughsls. The president, Mrs. Mar garet C. Eohr, received -the previous Wed nesday. A social will be given for the mem bers and friends the. first Tuesday Of each month. During t lie business meeting of the Washington Kindergarten Clu^', held last Wednesday, Miss Susan, Plessner Pollock was elected president, Mrs. James H. Myers vice president, Mrs. Edward Capie and Mrs. James MoCormiek dtlegates, Mrs. 1.. N. Nagle, Miss Weliesca Pollock and Miss A E. Johnson alternates,. Miss Edith Conant treasurer, and AJiss C. R, Noerr corresponding secretary. Seventy-five in vitations have been Issued for the cele bration of the birthday anniversary of its founder, the late Mrs. Pollock,,.Miss Minnie Daugherty of Baltimore %ill rft'liver Froe ble's "Mother Play," and music will be rendered by Miss Octavi^ Green and Mrs. Maud De Camp. Souvenir cards will be presented by the hoslesk, Miss Pollock, daughter of the founder of the club. The invitations are extended 00 the iadies from 7:30 to 8:30, and to the geiUlemen from 8;30 to U:30. Mrs. Clara Kalstrom en'tertained the members of the Excelsior Club at her home, 003 A street southeast, last Tuesday after noon. Mrs. J. W. Bulla was the musician of the occasion, and each member read an original paper on Germany. The next meeting will be held at the home of Mrs. M. L. Willis, October 'M, when she will read a paoer entitled "Frederick the Great." Music and parliamentary drill will also be part of the program- Once a month the ladies of the club give a social, to which they invite their husbands and sweethearts. The members of the Maine State Associ ation meet the first ancf third Saturdays o! each month at the W. C. T. U. rooms. Dr. Alonza Patten is the president, Mr. George W. Hill vice president, Mr. Mc Laughlin recording secretary, Mrs. S. C. York corresponding secretary, and Mr. Walter Higgins treasurer. A business meeting of the Esther Chapter of the Order of the Eastern Star was held last Thursday, at 1007 G street northwest. The Chapters of the Order of the Eastern Star have united to hold a fair, which will last two weeks. The committee appointed to represent the Esther Chapter is Mrs. Carolyne Handy, chairman; Mrs. S. M. "Queen, vice chairman; Mrs Charlotte M. Pine, secretary, and Mrs. Carry B. Allen, treasurer. Prof. H. C. Kirk, who has been appointed president of the Short Story Club, has ac cepted and expects to be in the city to at tend the meetings. Mrs. Charles A. Met calfe was appointed vice president; Mrs. Maria L. Willis, treasurer; Mrs. E. May nicke, corresponding secretary, and Miss Gertrude Withington has succeeded Mrs. Metcalfe as recording secretary. Mrs. Met calfe had held the position *>r seven years. The first meeting will be held October 27, at the home of Mrs. George C. Chipman, for members only. Mrs. E. S. Davis, president of the Ladies' X'nion Veteran Legion, will return from j Kittery, Maine, the last of October. Miss Mary C. Bennet of the Excelsior Lit erary Club will not return from the state of i New York until late in the season, owing to ] the state of her health. The Unity Literary Club will hold its first meeting November 4. and will continue to meet every other Wednesday during the season. Rev. George Ross is the President; Mrs. Norma Beaton, secretary and Dr. Jessie Shafiirt, corresponding secretary. The Farragut Corps held a meeting last Monday at 447 East Capitol street, during which the members entertained with music and impromptu recitations. The officers of the club are Miss Emma Kibbey, president; Mrs. Clara Kalstrom. vice president; Mrs. Julia Roberts, treasurer; Mrs. Marion Par ker, senior vice president, and Mrs. Jennie Parker, junior vice president; Mrs. M. A. Ripley, chaplain. and Mrs. Elizabeth L. Bradley, conductor. The club meets the second and fourth Mondays of each month. The Grant Circle, of which Mrs. Fanny Page is president and Mrs. Emma Holbrook secretarry, will meet the second and fourth Tuesdays of every month at the Grand Army Hall. At the meeting last Tuesday the majority of the members were present, and "Patriotism" was the theme of conver sation. Mrs. E. L. Pierce was the hostess at the meeting of the Abracadabra Club last Wed nesday. The program was; "Walt Whit man," by Mrs. G. R. Ide; "Automobiling," by Mrs Fenelon Brock, and "Reading," by Mrs. Myron L. Story. The next meeting will be held at the home of Mrs. Myron L. Story, (12.S A street southeast, October 23, when the program will be: "A Colonial Dame," by Miss C. A. Van Doren; "New Orleans and the Mardi Gras," by Mrs. M. L. Story, and "Current Topics," by Mr. F. W. Scott. The Woman's Club of Kensington will hold its third meeting at the home of Mrs. Katherine Fenton, corresponding secretary, October 21, when the program will be; "The Mother Country and Her American Children," by Mrs. Elizabeth M. Bronson; "Music?English Folk Songs." by Mrs. Theodora Cunningham, and "Our Military and Naval Schools," by Miss Elizabeth Perry. The American Chapter, D. A. R., of which Mrs. Patty Miller Stocking is president, will meet at the Ebbitt House this season. The Pine Tree Club will hold its meetings this season the first and third Saturdays of the month. A meeting of the Columbia Heights Art Club was held at the Portner, in the apart ments of Mrs. S. Young, recording secre tary, last Thursday afternoon at 2 o'clock. Mrs. Katharln Seip read a paper on "The Origin of the German Language." Mrs. Fannie W. Garner read the '?'Art Notes on Ludwick Knaus and the Foresters," a pic ture in the Corcoran Gallery. Mrs. Fred Matheson, formerly a Washington girl, but now of London, gave a talk on art In gen eral and of Herkimer In particular. Miss Lucy Holmes rendered Beethoven's "Sonate Pathetique" and sang an "Ave Marie" and "He Was a Prince." Mrs. M. L. Schneider, the founder of the organization, and its present honorary president, announces that the object of its members is not to become great artists themselves, but to cultivate their artistic taste and make the artists of Washington more appreciated. Mrs. Al fonso Hart was elected a member of the executive board, but has resigned on ac count of her health, and Mrs. Schneider will take her placj? The next meeting will be at the home or Mrs. Eleanor H. B. Towe'r, 3006 University place, October 22. Mrs. Blount, president of the Pro Re Nata. is spending J.he month of October with her daughter, Mrs. Eugene R. Shipperi of Boston. Mrs. Mary S. Lockwood returned from a visit to Baltimore Thursday. The October meeting of the Woman's National Press Association was held last evening in the W. C. T. L'. building, 5'?i tith street northwest. Miss Frances Graham j French presiding. A leter was read from the secretary of the International Press League, asking the association to assist in raising a fund for the building of the pro posed journalists' home in Orange, N. J. The following members were appointed a committee to investigate the matter: Mrs. Cromwell, Mrs. Sperry and Mrs. Pealer. The death of one of the early members of the association. Mrs. Sarah Maxwell of Jefferson, V*a? was announced and resolu tions of sympathy with her family were passed. At the close of the business session Mr. Ainsworth Spofford of the Library of Con gress was introduced and gave an address on "The Art of Writing." He said, in part: "The first requisite of success in writing is a well-informed mind?a mind well: grounded in history, politics, art, music, architecture, with at leust the elements of ] science. The aim of the journalist should | be to read thoroughly a few good books, i the masterpieces of the world's greatest 'writers. Prof. Spofford gave a resume of books which will repay study. He paid a high tribute to the Bible, which, he said, taken as a work of literature alone, has a higher style of expression, more sublimity, more pith and power than any later production. Discussion followed the address, in which the following persons participated: Mrs. French, Mrs. Colby, Mrs. Belva A. Lock wood, Mrs. Pepper, Mrs. Sperry, Miss Pet tit, Mrs. Mackintosh, Mr. Grigg and Miss Foster. COLOR IN ROOMS. Suggestions as to What Produces Har mony in Housefurnishing. i From the New York Tribune. "We have no more right to place atroc ious color schemes before the public than to offend by discordant sounds or bad odors." said Prof. Frank Alvah Parson to the housefurnishing and decorating diss at the Young Men's Christian Association. It was Prof. Parson's second lecture, and "Color" was his theme. After telling his hearers that color com binations should have the same pleasing effect on the eye that beautiful music has on the ear, the speaker said: "For in stance, pure blue and yellow used in close cor.Junction produce the same effect as the indiscriminate striking of the keys of a piano. This is because the two colors are totally unrelated." Further on in the lecture Prof. Parson ridiculed the custom of coining names for every new tone of color that happens to be the fashion of the moment. "The multipli cation of color terms, due to commercial conditions, has made it almost impossible to teach color harmonies. For example, we have 'elephants' breath' and 'cerisc.' What are these but merely violet and red? There are but six colors, and only six terms are necessary?red, orange, yellow, green,' blue and violet. "We use too many colors. In ev^ry room ar.d on every person there should be one dominating tone. This is called the key tone, and with it the other colors must harmonize. If the key tone of a room is green, say, then green and its related col ors must furnish the major part of the coior scheme. Other colors could be us.? 1 in small quantities, if properly related to the key color. A light, dull green ceiliag with darker green walls, also dull, would furnish a background for shades. Lints and different degrees of neutralization to green. "Of course, at..this point you will want to ask what neutralization in green mean'!. Well, in this green room I am speaking of, a red?red being the complement of green could be introduced, provided the red nad been dulled by the introduction of green to the point of unobtruslveness. That is to say, provided it had been neutralized. "In general, two colors will furnish ample range for one room, exccpt as small bits of color may be Introduced in bric-a-brac, rugs and so on. Even then these colors should be kept neutralized, so that thc>y may not overemphasize the spot they are on. "Look for a minute at dress In this con nection. A woman's skirt and waist form the background for the introduction of other color or ornamentation. If they are black, whi'e. gray or any dull color, the bright colo^ Introduced will be at the place where the emphasis is to be placed or where the wearer desires the gaze to be directed. A bright red ribbon, for instance would generally be best placed in small quantities near the face, the face being the ?MF ?Always yields ?more bread and ?better bread, ?tihara arcy ?other Flour. I ME and again, under practical tests, a barrel of "Ceres" Flour yielded 320 one pound loaves of light, white, wholesome bread. This record of success is repeated again and again by clever cooks who have learned to de pend 011 the quality and purity of "JL'eres" Flour. It is the pride of the makers to maintain the reputation of "Ceres" Flour?the best in the world. Beware of substitutes! Your grocer will supply you with the genuine "Ceres" Flour. M. Gait <& Co., Wholesalers of "Ceres" Flour, First St. and Ind. Ave. THIS BLUE SICNATURE IEBIC COMPANY'S EXTRACT of Beef BEWARE OF "JUSTAS COOPS' interesting part of the human being. It la a good plaee to confine the bright colors we wear to one color, and even then there la danger of wearing two blues or two reds, which are totally unrelated. To avoid' that, we have to learn what blues and reds are related, and why. "This involves a knowledge of comple mentary harmony and hot and cold colora. "Which would be the more comfortable room for a midsummer day?one hun? ll\J dull red and orange draperies, the furniture el' maliogany, upholstered in red. or one all light blue and light green? The latter, ol ccurse. So you can see that much of the appropriateness of color depends on th? consistency with which hot and cold color# are used."