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The year's at the spring And day's at the morn; Morning's at seven The hillsid-'s dew pearled. The larl:'s on the wing. The snail's on the thorn. God's in his heaven, All's right with the world. -Robt. Browning. CONSERVE WHEAT. The following recipes will be found useful in saving wheat flour, to be used ait all meals that alre nt heatless. Combination Bread.-Take one cupful of oatmeal. S- one tablespoonful of salt, two table _:, ' sppoonfuls of sirup, two cupfuls of boiling water, a tanlespooonlful of fat, two cakes of yeast dissolved in a half-cupful of lul:e-warm water; one cupful each of rye, corn flour and entire wheat flour with one three-fourths cupfuls of white libur. Pour the boiling water over the oats, rye and corn flour, then when cool add the other ingredients. Kmned wli. i·t rise. mold into loaves, then when double in bulk bake in a rutderate oven. This bread saves 60 per cent wheat. Oatmeal Bread.-Scald two cupfuls of oatmeal with two cupfuls of boiling water; add a tablespoouful each of fat and salt, four tablespoonfuls of corn sirup and a cake of yeast dis solved in a half-cupful of warm water; mix and add five cupfuls of wheat flour; knv:ld well. let rise until dou ble its bulk and make into loaves; when light bake in a moderate oven. This wnakes two loaves. Itye is very scarce and is not now on the sulbstitute list ; it may be used -as usual with flour if one has a sup- 1 ply, but canntiot be purchased as a sub- 1 stitutt- ant" lohger. Oatmeal Betty.-Take two cupfuls of cootled antmeal, four apples cut fine, a halif cupful of raisins, a half cupful of sugar. a fourth of a tea spoonful of cinnamon; mix and bake one-half hour. Serve hot or cold. Any dried. fresh fruits or ground peanuts may be used in place of the apples. Cornmeal Bread.-Take two and a half cupfuls of skim milk, a table spoonful of sugar or sirup, two tea spoonfuls of fat, two of salt, one and a third cupfuls of cornmeal, four and two-thirds cupfuls of flour, a cake of yeast dissolved in a half-cupful of warm water. Add the flour gradlally after all the other ingredients are well 'lended and knead welL, Let rise. knead again and mold into 'loaves. When double in bulk, bake in a mod erate oven for at least an hour. This makes two loaves. In most homes these days you never see the ordinary g wheat bread; everybody enjoys the substitutes so well. s I wonder if the sap is stirring yet, e If wintery birds are dreaming of a a mate, If frozen snowdrops feel as yet the sun, P And crocus fires are kindling one by o one? -C. Rossetti. ~~11 SOMETHING GOOD TO EAT. For the meatless days and meatless inealt we like variety and at the same time to keep within the limits of the family purse. Walnut Sausage. Mix half a cupful of boiled rice, half a cup ful of stale bread crumbs and a cupful of ground walnut meats; add one tablespoonful of olive oil, one egg, salt, pepper and sage to taste. Shape in small cakes and cook slightly. Swedish Fish Soup.-Make a stock by cooking the heads, tall, fins and bones of any white fish, in cold water to cover; add a slice each of onion, carrot, a bay leaf and a few pepper corns. Oook slowly for one hour, then strain and thicken with two tablespoon fuls of flour and butter cooked togeth er using one quart of the stock, with salt and pepper to taste; add a pint of milk just before serving. Chicken and Chestnut Salad.-Mix half a cupful of diced chicken with ,half a cupful each of celery cut fine and chestnuts cooked and cut in slices. Add two tablespoonfuls of finely chop ped green peppers, salt, paprika, and a dash of red pepper. Marinate with French dresyng and serve with may onnalse dressing. Nut ind Cheese Reast-Cook two tablespoonfuls of chopped onion in one tablespoonful of grated cheese; a cup ful 'of nutmeats and a cupful of soft bread crumbs moistened with a little water from the pan in which the onion was browned; season with salt, pepper and the juice of half a lemon. Pour into a buttered baking dish and bake until brown. Chica" Pi.-.Cook' a feurepound cirken L-ei otil rteder, after disJointing it; put into a deep baking dish, with a mnalFl *tofe oblon finely chopped; thicken ve cupfuls of the chicken broth with three tablespoonfuls each ' 'fl ,i'a hutter cooked together. --ver with a rich crest, leaving plenty of V-at -for the steam to escape while eia-q Z., A. short time before the pie is served pour Into it a balf-capful or r of r weet cream, or lacking that, best an egg into ahalf-cptul of milk la jd& richness to the garyv, Who has not wanted, does not guess What plenty is-who has not groped In depths of doubt and hopelessness, Has never truly hoped. -Riley. WHOLESOME BREADS CONTAIN. ING NO WHEAT. Rice and various breakfast cereals may he used in griddle cakes and gems. thus taking the place of flour and making a most up petizing and nutri atious hread. Oat Crackers. Take two cupfuls of rolled oats, a .Bzý ' fourth of a (ull)full each of molasses and milk, 31% tablespoonfuls of fat, a fourth of a teaslpoonful of soda and a teaspoonful of salt; mix well and roll out in a sheet, then cut in squares. Bake for 20 minutes in a moderate oven. This makes three dozen crack ers. Cornmeal mush cooked a long time then molded can be sliced and fried for breakfast. The addition of chopped nuts. cheese or finely minced meat of various kinds may be used in the mush. Baked Oatmeal and Nuts.-Take two cupfuls of cooked oatmeal, a cup ful of c(rushed peanuts, a half cupful of milk, a teaspoonful of vinegar, a fourth of a teaspoonful of pepper and .% teaspoonfuls of salt; mix together and hake In a greased pan for 15 mit utes. This serves five people. Cornmeal Patties.-Scald a pint of cornmeal with a cupful of boiling wa ter.'rub in a tablespoonful each of :egetable oil or it teaspoonful of fat and salt, two beaten eggs and a half cupful of skimmed milk. Drop from a spoon on greased tins. Bake until brown. serve hot. Nice with gravy to take the place of Yorkshire pudding. Corn flour used, as any other flour vith egg and milk, makes fine griddle cakes. If you were busy being kind Before you knew it you would find You'd soon forget to think 'twas true That some one was unkind to you. -Rebecca Foresman. GOOD MEAT SUBSTITUTES. The following are well-tried recipes gathered from many sources, which will be found worth Swhile: - Pecan Loaf. Three cupfuls of boiled rice, one cupful each of cracker crumbs and chopped pecans, one-half cupful of a skim milk, h e I yolks of three eggs, grated onion, pep per and salt for seasoning.' Mold in a small loaf and bake. Tomato Nut Loaf.-Take one cupful each of chopped nut meat, cooked rice and tomato pulp, one egg, 1% tea spoonfuls of salt, a half teaspoonful of pepper and a teaspoonful of chopped onion. Mix the ingredients, adding cel ery salt, or sage If desired. Shape Into a loaf and bake 30 minutes. Gnocchi.-Into one-fourth cupful of vegetable fat stir one-fourth cupful each of cornmeal and cornstarch, add a half teaspoonful of salt, and gradu ally ! wo cupfuls of scalded milk, stir constantly. Cook for three minutes, then cool slightly and add the well beaten yolks of two eggs and one fourth of a cupful of grated cheese. Then add the whites of two eggs beat en stiff. Put into a buttered baking dish and sprinkle with one-half cupful of grated cheese over the top. Bake carefully in a hot oven for 30 minutes. Fish Loaf,-Take one cupful each of salmon, bread crumbs and hot milk, 4 half teaspoonful of salt, an eighth of a teaspoonful of pepper aid two eggs. Rub the fish fine with a potato mash er, add the milk to the crumbs and melted fat. anii seasonings, then com bine with the fish. Add the well-beat jen eggs, put in a greased baking dish and bake or steam. Serve with a white sauce 'with the salmon liquor added to it if liked. Tomato sauce is also good served with this loaf. Peas in a sauce poured around the loaf are an addition which will add to the food value. of the dish. Placing Oysters in Salt Lake. Plans have been made to begin the propagationf oysters i1 Bear River 1 bay, Salt lake, Utah, this spring. Ex- o periments and scientific study of con ditions have Indicated, to the satis faction of the state fish and game com missioner, that the , enterprise is a thoroughly feasible one. Analysis has shown -that the percentage of salt in the water is practically the same as in ocean oyster beds. She Sat Apart. We were talking across the aisle. il Presently the girl who sat alone lean- a ed over and said: "You and the lady n take this seat. I'm not together."- p Chicago Tribune. Tipped Off. Mrs. Gnaggs-"If I had known what fi a fool you were I never should have a married you." Mr. Guaggs - "You it might have guessed it when I proposeg it to you."-Judge. 3 TWO-FABRIC SUlTS Very Smart Outfit for General Summer Wear. One of Newest Ideas Is Square-Cut Coat of White or Light-Colored Fabric-Topping Dark Skirt. 4 Confs of plain dark material, such as velvet, velveteen, serge, wool, jer sey or satin. colmbined with gay striped or checked skirts. have been fer:tured for slprts wear througllhl the willter. The sl,-eeveless dlark coat w'ornl over it light-colorled blouse. the two toppinr a striped or checked skirt, has 1also tlbeen much ill evidenlt'e of late. One of the t'newest itl; as ill spor'ts a Iprtel is the square-cut coat of white or light-co!oretl fa..i:', toppling a dark strip d or c(heckId skirt. The sketch illustrates a very smart spiorts suit for suittmier wear. The ,kirt is of black and white striped satin, and the (c.t is of plain white heavy satin. with scarf collar faced in k:!:Ick. Tiny turn-l:ltck cutis of black finish the ..i'lin sleeves, and lar-e black satinl-covered bulttonis fasten the co(at. The skirt of this suit is iaid in box plits. Black and white satin ribbon nmight hIe attractively anlld conven " N I It New Idea in Sports Apparel. iently used for this purpose, the seams necessary to join the ribbon strips be Iing concealed by the overlapping plaits: The coat has been christened the "pony" coat, and in various forms it is made a part of many spring suits de veloped in one fabric only. Sometimes the coat reaches only to the hips and is open in front to admit a gay-colored vest or vestee, and again it is long enough to be used as a separate sports coat. Straightness of line is its inva "riable rule. COATS WITHOUT ANY SLEEVES Dolman Has Been Replaced This Sea son by the Loose, Shapeless and Sleeveless Outer Garment France likes the sleeveless idea in garments so much that she has built new coats that droop over the shoul ders but have no sleeves. This is a medieval idea that did not seem to interfere with the comfort of the men .mand women of the twelfth century. when the weather was as cold as now and the houses 100 per cent colder. Among the materials that France of fers to America in the building of these sleeveless coats is a corded silk and wool poplin. It used to be worn by us. It was made into frocks and wraps and turned out in those dolmans that were trimmed with bugles and paillettes and edged with fur. This season the dolman has been re placed by the loose, shapeless, sleeve less coat. This came over from France, where it was worn on one of the smart stages by an actress who knows how to dress. All the American shops are looking to the French theater today for in spiration. and the theaters themselves have burst into a new bloom of life and beauty through the presence of so many thousands of American soldiers on leave with money in their pockets. USE GOOD TASTE IN STYLES Sensible Fabrics Have the Call and Fashion Responds to Needs of World War Era. In these days when women are plac ing their wardrobes upon a war ha sis, materials, like all other things. must be considered from the stnnd point of economy. declares a writer in Vogue. There are wise and unwise economIes, and today, when textiles are being produced under the most dif ficult conditions, and when it is impos ibhle to make fine fabrics at small ex rense. it is almost invariably wiser to invest in thoroughly trustworthy stuffs. A suit which will not survive a show er and a dress which loses Its shnap and freshness after a few w\:Iairing are poor investments. To obtai I l i terials, therefore, whichl ;ir wrare ' ]eing Imaid ip (andl tli the l- : tt f 'r ,k ing lip also is Imiore costly than in 11i, past) it woman mlust rei ncii hir to al greater expenditlre. Let ir iiu tail the number of her ,owns. if it 'te sary. buit not the quality. l:shlioiins this sens.ti are (xcil'n ly ki]d to the w'ian wlihi i. ati ilng to dress setnsibly. For inItr... thei' voiae of foila:ird. now d.einitely i; tablished, is distiht'ily in ni¢'('qq'd with the.. principle of dlressing sensibly. A foullard friick is onTe of thie tiest \vwear in;t gllr'ients \vlhich a worIan airini in chtldl' in her \\wardroblle. Not too fitormal for mriirniug uant iuite Itormalu einoigli for afterntoon went'. it lnn hle worn during twi'iny hours of tlhe iday. If nieed hie, wurtini inforiaility will even allov it to 1lti.ar in the eveninIg. Somiie ofii ti' nw foul: rdti aire exc('d ingly chirmini; the-,y are attralctive ii notling drlpets wltore beautifullly thnl this silk. There are two types i,f the material, oine of them dull of surfaie and tihet other lprinted on li a satin grouanil. Next in importance to the foulards are the new lrinteid chi1Ton. Thie dI' signs are sinilr to thel fulalrd pait terns, though with a chififon it is al ways possible to adopt a larier andl holder pattern than that which wou.ld le elimployed for a more slubstantial stuff, is its delicacy lands an icllu.sively ittraetive s vaguelnes. to the design. HAT LINES MUST BE SMART Designers Apparently Deduce That the More Peculiar the Brim, the Smarter the Headgear. In the Paris shops are shown many satin hats. extrenmely stuIa lli iiodels that are excellent for spring wea\\r. They have si:tin tritlilhing. if they have any-for the tines of the hats are what make thena slmart, writes a Paris cor respondent. Two exceptionally pretty chaliploanlux 'were seen recently. ()nit wVts of l;i'c nilan vtriw with a satii blriil in mili trvy h!itn; the onlly emt llishilent was :snpplied by l rs:;ugini ril,bion nail t ack ostri-chi. Tll il. 'ritiin hIo r was made inll tin'y l-,ps n:l enids, aild wtas tplaced at the ai;, of the hat, a little to thiie si e. The ostrich vwas .at the Xtrel. e lefi't ,e'li'e .i the l llln. a: n1'relt. Thne other I:idel hlul a blac k lis er brinm aind a very high blaci'k talffeta r'wn. The crown thand t .hiclh endstd in ia ow in the hack-at the center of Ihe back-was of Freonh bhil ribion, inished in front with a knot of French lowers. There are many quaint twists in tihe )rim of hats. The designers seem to eel that the more peculiar the brim he smarter tihe hat. Itlbbion Is used xtenslvely and oh, so nmany flowers. iVe have rose toques, violet toques and nany other kinds, and this revival of "rench flower hats has helped to re rive our flower industry and for this ve are duly grateful. No Boycott on Taffeta. is It seems, from a few of the French gowns that have been built for the g new spring season, that taffeta will not be boycotted. The American pub ,e lie has grown weary of this fabric. s but again that French persistency that runs through their dressmaking world a has caused themi to send up trial bal d loons in this fabric. d They do not build an entire gown of g taffeta this season. They make it the opaque touch to a-transparent frock of the new embroidered silk tulle which has leaped into high fashion with lace. They make a bodice of this opaque silk, primitive, medieval in its simplicity. introduce a bit of the silk tulle at the jgrdle. cut the peplum of the bodice veRy short in front, and let it drop over a slim. slightly gath ered skirt of the embroidered n"e. As sashes are part and parcel of many t of the frocks, the designer will take two long, hias ribbons of the taffeta. knot them together at the waist and again at the knees, and drop them down the side of the skirt as a floating panel. The Zouave Girdle. The zouave girdle, made of wide rih bon or of the material of the dress it self, is a becomingly draped feature of novelty afternoon frocks. NEW WAIST OF GEORGETTE To a waist of flesh-colored georgette is added a panel front, broad shawl collar and turn-back cuffs of natural co'or filet lace. DADDVS [VaH1N( mA MRY L GRAL4?.iHMR ARMADILLO FAMILY. "We belong to the family of arma dillo." said the nine-banded arma dillo. "We're toothless mamlnals--that's what we are- ind fine and unusual," said another. "Ah. yes." said the first armadillo, "we're queer in every way. looks and actiolns. We're fussy about our food. We are delicate and lovely." "I don't suppose we would really he conlsidered lovely," said the second ar in:ilillo, "but we certainly are delicate, and only certain thines are we allowed to eat. We're like folks who have liets. we are." "It's fine to he like I anl." said the nine'-hftid'd armadillo, who was nanied for short Sir Nine. "Lt's ach(' tell our own story," said the si x-habnded nrmidillo. "All right." agreed the three-band ed arnmadillo. "I'll conie first." said Sir Nine, "be cause I spoke of It first." "To he sure." said the others. "We're listening. We are all attention and ready to heatlr what you have to say to us. Then we expect the same at tention from you." "I certainly will give you my atten tion," said Sir Nine. "just as soon as I am through with my own tale." "Tail! Tail !" said the others. "I mean story," said Sir Nine. "But you didn't say story, you said t-a-i-l." the others said. "Of course I did. but there is one kind of a tale which means a story, and that's the kind I'm about to be gin." "We Itunderst'nd now," the others said. "Thanks for explaining. We didn't know ait tirst what you meant "I Can Roll Myself Into a, Ball." by getting through with your own tail -but now of course we see. Yes, we see quite clearly, and understand per fectly." Poor Sir Nine was becoming anx Ious for fear the others would not lis ten to him, but at last they were quiet and he began. "I'm about the size of an opossum," he said. "We're about the same size," said the others. "Oh, dear," he said. "am I never to have a chance at all? You said you would hear my story first, and I don't sty` more than two or three words when you interrupt." "That's so." the others agreed. "We're dreadfully sorry and promise not to do so again." "Well," said Sir Nine. "where was I? Oh, yes, I said I was about the size of an opossum." And this time the oth ers did not interrupt. "I have a horny shell with nine hands in the middle, all joined togeth er, and this shell is my protection. I couldn't live without it. Because there are nine hands in my shell I am known as the nine-handed armadillo. I live in holes in the earth, and my food is a mixture of ants, snails, beetles, grass hoppers, worms and all other nice In sects. I am called Sir Nine for short as you all know." "Well." comr.eneed the six-banded armadillo. "' have heard almost the story of my own life and ways. My habits are about the same as yours. I eat the same food. I dig in the ground and live there, and I have a horny shell which is my protection. There is just one thing about us that Is dif ferent. I have six hands on my shell and so am called the six-handed arma dillo, and for short I am known as Sir Six. And one more thing which I had almost forgotten-my shell' Is even more bony than yours and it's a great deal stronger." It was time for the three-banded ar madillo to speak. "I am far more rare than either of you," he said. "There aren't so many of my family. I can do a number of tricks that nei ther of you can do. "I can roll myself into a nice lit tle round ball and only my bony parts will stick out which will protect me from the other animals. Yes I pro tect myself superbly in this way. Quite superbly." "Why superbly?" the others asked. "It's always srperb to live." said the three-handed armadillo, "and so I gio tect myself to live-see?" The others nodded. "And," he con tinued, "I have only three hands and so am named the three-bhanded arma dillo, and for short 1 am called Sir Three as you all know." And as all the stories had been told they had a meal of ants, beetles and grasshoppers, for -they all liked the same food. NO CAMOUFLAGE IN THIS STORY APPLY A FEW DROPS THEN LIFT TOUCHY CORNS OFF WITH FINGERS. Don't hurt a bit! Drop a little freezone on an aching corn, instantly that corn stops hurting, then you lift It right out. tes, magic! I. N A tiny bottle of freezone costs but a few cents at any drug store, but is sufficient to remove every hard corn, soft corn, or corn between the toes, and the callouses, without soreness or Irritation. Freezone is the sensational discov ery of a Cincinnati genius. It is won derful.-Adv. Foolish people allow pride to rob them of mIany comllforts. $100 Reward, $100 Catarrh is a local disease greatly infil enced by constitutional conditions. It therefore requires constitutional treat ment. HALL'S CATARRH MEDICINE is taken internally and acts through the Blood on the Mucous Surfaces of the Sys tem. HALL'S CATARRH MEDICINE destroys the foundation of the disease. gives the patient strength by improving the general health and assists nature in doing its work. $100.00 for any case of Catarrh that HALL'S CATARRH MEDICINE fails to cure. Druggists 75c. Testimonials free. F. J. Cheney & Co.. Toledo. Ohio. You can always have the law at a€'tuai 'ostS. Itching Burning Skins. For eczemas. rashes. itchings, irrita tions, pimples, dandruff, sore hands. and baby humors, Cuticura Soap and Ointment are supremely effective. For free samples address "Cuticura, Dept. X, Boston." At druggists and by mail. Soap 25, Ointment 25 and 50.-Adv. HAD ENOUCH OF DAMAGES Just at That Moment They Were the Last Thing That Mike Was Thinking About. Reference at a social session was made to the subject of damage suits, when this anecdote was appropriately related by Congressmah William C. Houston of Tennessee: One afternoon Mike was caught in a -railway wreck, which, fortunately, wasn't a very serious one, and when his friends found him he was sitting beside the track holding his head in one hand a leg in the other, said mem bers. of course, not being detached. "How are you feeling. Mike?" asked one of the party, stooping to help the bruised man. "Are you badly hurt?" "That Oi am." answered Mike. "01 fale as if Oi had troid to stop a foight betwane a ro~id roller an' a mule." "Never miAd, old fellow," sympa thetically returned the other. "It is not as had as it might have been, and you will get damages, you know." "Damages !" exclaimed Mike. "Shure, an' Oi've had enough av thim. It's repairs thot Oi'm nadin' now."- Philadelphia Telegraph. Changed. "He used to be a pacifist." "'Now?" "Now he admits that the Huns have made it indecent for a man not to ,fight." A Package GrapN&uts teaches food conservation,. Saves FUEL. SUGAR TIME WHEAT AND WASTE SOLD BY GROCERS.