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W©ME PB<SE Ur T'l E ever-working suffragettes ore planning for the fall season. It has been announced that the annual meeting of the New Jersey Woman's Suffrage Association will he held In this city the early part of November. Plans are under way for the suffrage parade which will be held in October. The September meeting of the executive board will be held In Camden for the benefit of the South Jersey members. During the convention of the New Jersey Men's League for Woman Suffrage at Ocean Grove next Saturday u mid '• summer rally and conference of the women workers will be held at the headquarters of the North Jersey Shore League, Lake avenue, Anbury Park, with the president of the asso. elation, Mrs. E. P\ Feiekert, of Dun ellen, in charge. There will be special workers at several of the summer re sorts, among them Wildwood, Cape . May, Atlantic City and AHbury Park, and members of the various leagues who visit these places are asked to co operate with the special workers. Several of the local suffragists are planning to go to Washington, D. C., on July 31, when the national suffrage amendment is scheduled to come up for a hearing in the Senate. Howard Flammer, of Richelieu ter race, is visiting friends at Washing ton. D. r. Miss Helen Brown, of St. Paul av enue, is spending the summer at. New Holland, Pa. Mr. and Mrs. Maurice Schlesinger, of 173 Hillside avenue, will spend the month of August in tlft Catskills. Dr. and Mrs. Frederick C. Webner, of Clinton avenue, are touring the Catskills' and the Berkshire moun tains. They expect to return August r, and will leave the city August 3 lor a trip through Yellowstone Park and along the Pacific coast.. Announcements have been made of the marriage of Miss Elizabeth Hoff man, of this city, to Christian Sturns, of the United States navy. The ceremony was performed Wednesday, June 18, at 14 Berlin street by the Rev. F. Oabelmann. ' P E R S O N A L S Misses Anna and Marion Block, of do Chadwick avenue, left the city yes terday for Parkville, Sullivan county, y. Y„ where they will spend most of the summer, Mrs. James A. Clark, of this city, Is spending part of the summer at Itoekaway Beach, N. Y. Miss Elizabeth A. Ttsdall, of this city, is stopping at Steubenville, O.. for the summer. Charles J. Smith is spending his va ' cation at the Delaware Water Gap. Edward J. Hart, of this city, is at Ellenvllle, N\ Y., for the summer months. Miss Marie E. Treadwell, of 28B Park avenue, and Miss Mattie Wilson, of South Orange, left today for Island Heights. Toms River, Miss Mury Fitzpatrick, of 6 Chestnut gtreet, Is spending her vacation at Vlldw'oort Crest. Miss Katherine Yehle. of 189 South Grange avenue, and Miss Anna M. Gllliwee, of 784 Bergen street, are stopping at Ellenvllle, N. Y. Mr. and Mts. Joseph J. Smith, of 51 ■ Littleton avenue, are entertaining Mrs. Smith’s brother and family, Mr. and Mrs. John O’Reilly and son, John ’ Fleming O’Reilly, of Syracuse, N. Y. ; \ Miss Mildred Fuerstman, of 33 Waverly avenue, will loavo today for Baltimore, Md„ where she will spend several weeks visiting relatives. Mrs Herbert R. Hawley, of Sussex avenue, will have as her week-end guests at Camp Good-tn-Tent, Lake Hopatcong, Miss Helen Carey, Miss Wilma Henry, Miss Gladys Monnier, Edward Petz, George D. Yule and Louis G. Hoth, Jr The party w-111 make the trip by autnmobllo. Mtss Elizabeth Doon, of Newton street, will Hpcnd part of next month with relatives In Worcester, Mass. Miss Nathalie Bass, of Belleville avenue, Is spending the summer at Jamesburg, N. Y. Mrs. William J. Hughes, of Fair mount avenue, and Mrs. Edward Murphy, of Orange street, are at At lantic City. Herbert S. Bedell, of Hawthorne avenue, is visiting in Norfolk, Wash ington, Baltimore. Philadelphia and Atlantic City* Leon Harris, of North Fourteenth street. Is spending the school vaca tion with his grandparents at Ox ford, N. J. Mrs. Joseph T. Wolf and family, of West Kinney street, are at Kenoza Lake, Sullivan County, N. Y. Mr. Wolf will join them in August. Mrs. George A. Van Riper, of Pas saic avenue, is spending the summer at Long Branch. Mr. and Mrs. D. G. Weir, of South Sixth street, are spending the sum mer at Asbury Park. Mrs. Cornelia C. See, of Grafton avenue, went to Ocean Grove yester day, where she will visit her niece, Mrs. J. C. Scott, of Broadway, that place. Miss Josephine Dillingham. of Highland avenue, will spend a brief vacation at Ocean Grove. John Galloway, Irving Van Duzer, Harold Lindsay and Lester Ewing, of the Roseville section, will camp al Denvllle for two weeks. Rufus V. Wood and family, of South Belmont avenue, are visiting friends In Hopewell. Thomas Meade, of Plttston, Fa., Is spending a few days at the home of his sister, Mrs. Leslie Gilbert, Clinton section. Aliss Marton Smith, of Elm street, Montclair, is visiting in Hunterdon County. 1. Altman Sc (En. Commencing Monday, July 21st, will hold, in then enlarged Rug Department, now located on the Fifth Floor, A Very important Sale off High-grade American Wilton Rings ir .elected colors and designs, at Remarkably Advantageous Prices. '. ( Also Japan and China Mattings at one»half the original prices. A Special Sale ot Women’s White Colonial Pumps will also be commenced Monday, July 21st. The foil lowing Special Sales will he held on Monday only; Washable White Habutai Silks; Women’s Bathing Suits, Pongee and Linen Dust Coats, Silk Petticoats and Summer Muslin Under wear; Men’s and Women’s Handkerchiefs; Misses’ and Small Women’s Afternoon and Evening Dresses, Silk Dresses, Tailor-made Suits and Cotton Suits and Dresses; Girls’ Summer Dresses and Little Children’s Renfpers, JTtftl} Aarttnr, 3411} ottb 3511} &tmts, Nrtn fork. Afternoon dreBS in white foulard silk, exquisitely patterned in pink rosebuds, green leaves and brown stems. It Is trimmed with a collar of heavy white silk and fancy but tons. Cost for average size: 714 yds, 36-in. material, at $1 yd..$7.13 1-6 yd. silk..63 17.76 No. Skirt—4013. Sizes, 21, 22, 24, 26, 28, 30, 32 and 34 waist. Price of pat tern, 15 cents. Waist No. 6057. Sizes, 32, 34, 36, 38, 40, 42 and 44 bust. Price of pattern, 15 cents. Pictorial Review Patterns H» and 15 Cents Each. enn be purchased nt L. Bamberger & Co. or any Pictorial Review Pattern agency, or will be sent by mull. Write your address very plainly and always specify size wanted. 1SJEWS FOR-1 [£> SHOPPERS Haid-embroidered voile 40 inches wide and used to a great extent (or evening gowns is sold at L. Bamber ger & Co.'s at from *1.25 to *2 a yard. Liinen and ratine dresses trimmed with colored linen and pearl buttons are being offered at the W. V. Sny der Co.'s at various prices. This store carries a large selection of children’s French linen dresses made in the now Russian blouse effect. At Hahne & Co.’s one may pur chaso a white cloth skirt at a rea sonable price. Serge, diagonal whip cord, Is the material used in the making of these skirts. White polo coats in short and three-quarter lengths are displayed at moderate prices. A new assortment of midsummer neckwear may be viewed at L. S. Plaut & Co.’s. This assortment in cludes many crepe de chine collars trimmed with shadow lace and cov ered buttons, l.aoe collars may be seen trimmed with colored silks and crystal buttons. Feathered bands in white, black and a few dark shades are sold at Llssner's at reduced prices. These bands may be used nri the summer Panama or early full white felt hat. The David StrAu's Co. hove replen ished their supply of summer blouses. There arc many of the new sheer voile waists trimmed with heavy macrame and the bishops collar. Crepe kimonas in white and fig ured borders and many colors are offered at Oppenheim, Collins and Co.’s at the special price of 95 cents. Cement for Mending China An excellent cement for broken china or brle-a-bac Is made by mix ing half an ounce of gum arable with a teaspoonful of boiling milk and then adding enough plaster of paris to make a creamy paste. When mending anything, have the pieces warm and apply the paste with a ' soft brush. Sot aside for several ; days to become thoroughly hardened. | Raspberry Preserves Pour over four quarts of red rasp berries enough vinegar to cover them, and let stand for twenty-four hours, strain, and to each pint of juice add one pound of sugar, let boll for twenty minutes, and bottle. One or two trfblespoonfuls of this added to ft glassful of cold water makes a fine summer drink. Selfish. "You know, my dear, men are quite impossible. If I accept Jack's pro posal he will expect me to marry him, and if I refuse It he will expect to be allowed to marry someone else."— Philadelphia Record. 44 ¥ if your readers would like a recipe foi raisin bread, writes I ‘ Arlington Reader." "I am from the country, where we used always make our own bread, and now that wc are here I continue to make it because my husband says lie cannot stand bakers' bread. This raisin bread is fine and slays moist a long time. Children always love it* I can send you a recipe for very nice raised cake and one for lovely' popovers if you would like to have them, r like the column very much. It Is something to look forward to." Raisin Bread At night make a sponge with one pint of liour, one teaspoonful of salt, a half cake of compressed yeast dissolved In a half cup of milk or water and as much more milk as may be necessary to make u very thick batter. Beat \\< 11, cover and let rise in a warm place. Next morning cream together one cup each of butter and augur, add the grated rind and !uice of one lemon, three well-beaten eggs, one pound of seeded raisins, one-quarter of a pound of Shredded citron, one-quarter of a pound of blanched and shredded almonds, one-quarter of a teaspoon of salt und three cups of sifted flour. Blend till’s thoroughly with the sponge, turn Into two well-buttered molds. Let stand until light, then bake in p moderate oven. Thanks very much for the Hne.ji----—■ — recipe. 1 love to hear from my coun try readers. Their letters are so sincere. Xot that the city letters lack sincerity, but the country folk are perhaps more—er—shall I say frank, or flattering? I can see you emlle, readers. You think that Mar gery Doon is susceptible to blarney? Well, who isn’t? "Distressed" wants to know why it is that the looks of her berry pies are always ruined by juice that bursts through the slits and runs over the tops of the pies. Who will give her a little advice? Here is the way to make egg balls for consomme and other clear soups: Egg Balls for Soup Four hard-boiled eggs, finely chopped, a teaspoonful of chopped parsley, two tablespoonsful of grated cheese, a cup of dry bread crumbs, a pinch of salt and a dash of red pepper. Bind with yolks of two raw eggs. Make into small balls, dip in egg, then In crufnbs, fry in deep fat and add to clear soup before serving. "This is the way I make hot maple sauce for vanilla Ice cream,” writes B. G. H., “it make a flno company dish for a hot Sunday, Hope you Will like it.” Hot Maple Sauce for Vanilla Ice Cream Boll two cups maple syrup and % cup each condensed milk and hot water to a thread degree; pour while hot over a service of oream. Thank you. Kitchen Jottings Never lay celery, lettuce or other tender green things on the Ice. They will freeze and wither the instant tjiey are exposed to the air again. Instead of placing them directly on the ice, wrap them In a thin cloth or a napkin and they will not freeze even if laid directly on the ice. A loaf of cube sugar rubbed over the surface of an orange will retain the orange flavor by absorbing the oil. Sugar thus prepared and used in toa imparts to the latter a most delicious flavor, suggesting orange pekoe. To chop raisins fine measure the raisins required and drop them into lukewarm water. Allow’ them to soak while you cream the butter and sugar. When needed squeeze them gently between the hands to free from water and put through the grinder. The result will be tine, even particles of fruit, and the grinder will be much easier to clean. | i ' " | Romaine and Grapefruit On each plate arrange three fine leaves of romaine and In each leaf heap some grapefruit carpels with a minted cherry in the centre of each. Pour over a simple French dressing that has been chilled before serving, and make sure that the romaine Is cold and crisp. The success of these salads depends absolutely upon their freshness, coolness and crispness. DOMESTIC SCIENCE Conducted by Mrs. Alice Gitchell Kirk Using Leftover Egg*. Left-over eggs—raw or cooked— should not be allowed to spoil. Raw whites keep better than raw yolks, but the latter, If whole, may be put into a cup and covered with water, which can be drained off the next day. Or several yolks may be par tially beaten and will not dry on top if closely covered. Either white or yolks may be turned into greased cup, which then Is set directly in water or in a steamer and left to cook gently until firm and ready to chop or rub through a strainer as a garnish for soup, sauce or salad. A left-over egg white, beaten stiff and combined with one-fourth cup of fine sugar, will make a dozen little mer | ingues or kisses, which may be gar I nished with a few left-over nuts. One of the best uses is to use them immediately for a cooked salad dressing. A single yolk will serve as the basis for a half cup or more of mayonnaise. Soft-cooked eggs left on the break- 1 fast table may be put back in the kettle and cooked twenty minutes longer for sandwiches or salads. Even a portion of omelet or scram bled' egg may be added to a salad or sandwich mixture. Left-over Welsh rarebit or cheese fondu is an excel lent filling for sandwiches. ■Gelatin Is exceedingly helpful in combining odd bits in an attractive form. Any of the formal recipes for i jellied salads will give us a sugges tion for putting together left-overs I In an attractive form that will not ; suggest their first appearance. Tomatoes, strained, flavored and thickened with gelantin, make a good salad material alone, but better yet if combined with meat or fish. One way is to let the jelly harden in cups: then dig out the centre, leav ing a half-inch lining around the cup. In this space pack cold lamb cut In dice and mixed with green peas. Soften the Jelly which was removed from the molds and pour back slowly to fill the spaces between the bits of meat. In like manner any surplus fruit juice may be stiffened with gelatin and combined with bits of fruit, raw or cooked. Coffee jelly is such a con venient way of disposing of left-over coffee that it is likely to be over worked. Sometimes the coffee may be thickened with corn starch or tapioca and whipped cream be served with it. Left-over cocoa likewise may become the basis of chocolate corn starch mold, or of a rice or bread pudding, which will always please if carefully made. It has been well said that the great est difference between the food of the rich and the food of the poor is In the cooking. There Is much truth in this, for to a very large extent we live on the same foods. There are two points, however, which are so valuable In cooking that everyone should understand them and particularly when preparing food for growing children. First—The cooking of starchy foods. Raw starch is in little hard grains that are digested very slowly. When placed in hot water these grains swell up into a soft mass and can then be easily, digested. Oatmeal or commeal that has been cooked for only a short time is very difficult to digest, but if these foods are placed in a double boiler and cooked several hours they are very digestible. Thoroughly baked whole wheat bread is without doubt one of the very best building foods for children and every normal healthy child can digest It. But half-baked bread, with the starch grains in it almost as hard as little bits of wood 1b ruinous to the digestion of either young or old. This is also true In cooking the sarehy vegetables. Second—The use of the fats in cook ing foods for children. Fat is a most valuable heating and strengthening food, but, like every other food. It may injure the t>°<Jy If taken in the wrong way or in too large amounts. Children need only about one-half an ounce of butter at each meal. When fat has been made very hot, as often happens when foods are fried, acids that injure the stomach are formed in it. Also when foods are coated with fat the digestive juices cannot get at them readily and they are di gested very slowly or not at all. For this reason tried foods have no place in the dietary of children; neither do they need as much fat as older people. Fried potatoes, pancakes, crullers and fritters have no place in our children’s l menus. I ------ The most fashionable hatpin has an extremely small head of metal, In ! ball or fancy shape, or In Jet, pearl, i amber or colored glass, to carry out ! the color scheme of the hat or cos I tume, and many of the newest ones ; are made In the new . "within the ! law" lengths, ranging from S>4 inches ! to 8Vj inches. _ __ DRESSY SUMMER GOWNS 'I j [I The cool summer frocks suitable for the country club for afternoon tea on lawn or piazza, or perhaps for In formal garden parties, are very pretty In a combination of cotton crepe, all over embroidery, shadow lace and net cleverly combined. They are made short, with low neck and three-quar ter sleeves, with broad satin girdles in bright colors. Half flir parfalt glasses with vanilla i ice cream, sprinkle some chopped pine | nuts on this, and till the glass to ; within a half Inch of the top with preserved tigs in Byrup. Put a rosette of whipped cream, flavored with va nilla or brandy, on top of each por tion, and serve with sponge drops. Caraway Seed Cookies Cream one cupful of butter, using the hands, and add one cupful of sugar gradually, while beating con stantly. Add one egg and beat, still using the hands: then add another egg and continue the beating. Add one fourth teaspoonful of soda dissolved in two tablespoonfuls of milk, two cupfuls of bread flour (once sifted!, one-fourth teaspoonful of salt and one tablespoonful of caraway seeds. Toss on a floored cloth, pat and roll to one-fourth inch in thickness. Shapu and bake in quick oven.. !l Raspberry Jam To a quart of raspberries allow a pint of red currant Juice and a pound and a half of sugar. Place all to gether In a preserving pan, bruising the raspberries well against the sides as they boll, and when a little thickens when tested on a cold plate pour Into glasses and tie down when cold. A good substitute for a small fun nel used in filling salt and pepper boxes may be made by cutting off a corner of an envelope and cutting off the tip of the corner. THREE-TIER FROCK The tendency is toward more and more fullness around the hips and the three-tier frock will be seen on many a tall girl this fall. It will not be universally popular, however, as fashionable women have become so used to the "slinky" kind that it will take a long time to bring in the old fullness which used to hamper women. The dress pictured is of gray charmeuse made with three fitted ruffles and, although they look full, the lower one is less than a yard and a, half about the bottom. These ruf fles are cut circular, which makes them look fuller than they are. Breakfast Bed Raspberries Hominy Cream Muffllns Poached eggs Saratoga Chips Coffee Dinner Broiled chicken Potatoes with cream Green com Green com Tomato sauce Cauliflower Bread sticks Combination salad Chocolate Ice cream Sponge cakes Coffee Supper Spiced beef tongue Shrimp patties Sliced tomatoes with mayonnaise White fruit cake Black berries Cream Iced tea MONDAY—BREAKFAST. Stewed pears Oatmeal Cream Com muffins (from laft-over corn) Plain omelet Buttered toast Coffee LUNCHEON. Tomato soup (rfom left-over tomatoes) Reheated chicken Ruttered thini Lettuce Gooseberry tarts Tea DINNER. Vermicelli soup Broiled steak Mashed potatoes Stewed tomatoes Spinach Cheese sandwiches Cucumber salad Cherry pie Cheese Coffee Pineapple Bisque Beat the yolks of four eggs until thick and lemon-colored, then beat in gradually one cup of powdered sugar. Add one pint of sweet cream and stir until very light. Crush a few maca roons and add these, together with the contents of a small tin of shred ded pineapple, mixed well with a small glass of brandy. Freeze and serve In small glasses. when washing colored fabrics, the articles will not fade: When washing anything blue, put a handful of salt into the water: green, a lump of alum; gray or brown, a little ox-gall; tan or linen goods, hay water: reds and pinks, a little vinegar. This is worth knowing and trying. Eggs, Southern Style Butter ramekin dishes, set in pan. and half fill with hot boiled rice. Slip a raw egg in each, season with salt and pepper, and sprinkle with grated cheese or finely chopped cold boiled ham. Pour in hot water to half sur round dishes, cover and bake until eggs are set.—Woman's Home Com panion. Could Be Spared. Mrs. Hen was in tears. One of her little ones had been sacrificed to make a repast for a visiting clergyman. “Cheer up, madam," said the roos ter comfortingly. “You should re joice that ypur son Is entering the ministry. He was poorly qualified for a lay member, anyhow.” ULARJjtJo’d HOME o!iy Margery Doon Flowers for the Maid of Honor' Dear Miss Doon: Please settle an argument by pub lishing in your column the answer to this: Who furnishes the flowers for the muid of honor, the best man or the bridegroom? DORA P. The bridegroom. Soda=Water Spots Mv Dear Misa Doon: I would like your nil vice. How can I get soda water spots out of a blue canton silk dress? You have often helped me before, and I have always been successful when following your directions. Will watch the paper for n\v answer. E. J. D. I Would try chloroform on the spots. Lay a clean blotter underneath; wet a cloth with the chloroform and rub gently and quickly, toward the centre 1 of the spot. You will not be success ful if you fail to use the blotter. Something must absorb the loosened stain. Hives and Poison Ivy My pear Miss Doon: Again have I romp to you for advice. Will you kindly tell me what is good for hives and poison ivy? 1 am suf fering terribly. Thanking you In ad vance, ANNA O. If 1 were you I would go straight to a physician. There nre various home remedies for hives and poison ivy, but their results are not posi tive. Hives usually come from eat ing food that disturbs the blood. Let the doctor correct your diet. Meantime you can relieve the smart ing by applications of making soda water. Apply frequently, patting dry. not rubbing. Her Bird Is III Dear Miss Doon: Can you please tell me what we can do for our poor bird'.' He is losing Ills feathers and his feet are all red and swollen. Will you also tell me whether it Is my place to ask a young man to come to see me- or Is it Ills place to ask if Jje may cal' °" me? He has been taking me home from parties and now wishes me to go out with him. With many thanks. I re main, LILLIAN H. I’m afraid to advise you concerning the bird. Red. swollen feet might indicate a number of things. There are several authorities on birds In the city. Why not consult one? Am sorry I cannot publish names and ad dreses in this column. If you know the young man well, and he is anxious to take you out I would ask him to call at my home I and meet my parents. It would not [ look well for you to accept invitations from a young man who has never j called on you. Superstitions My Dear Mias Doon: Please publish a list of populaJ superstitions. We are going to give a superstitious sociable and make peo* pie do all the things that are sup posed to bring bad luck. Don't you < think it will be Interesting? SOCIABLE Yes. indeed. If you can persuade the superstitious ones to cast aside their fears. Superstition is a serious mat ter with many folks, you know. This list will help: The number thirteen. Spilling salt and the antidote, throwing salt over the left shoulder. Starting on a journey or commenc ing anything on Friday. Picking up a pin with the point toward you. Walking under a ladder. Getting out of bed on the wrong side. Turning back after you have start ed on a Journey. , Stumbling upstairs. Seeing the moon over the left shoulder. Falling of a family portrait. Breaking of a looking-glass. Howling of a dog under a sick per son s window. Passing a horseBhoe without pick ing it up. Defying fate by saying you are never sick; antidote, touching wood or rapping under the table. , Seeing a pin and letting it lie. Giving a knife or other sharp ar ticle to a friend and a penny with it to keep it from cutting the friend ship. Dropping a fork means a woman is coming. Dropping a knife means a man is coming. Dropping a spoork means a letter is coming. Two forks at your plate mean you will have company. Two spoons forecast an engage ment. Bubbles in your coffee mean money, * so do leaves in tea. If you hang a hairpin on a hook you are sure to have company. BAKING IN CAMP EASY, . |l WHEN YOU KNOW HOW H ■ __‘_ I BY MRS. EMILY RIESENBERG The greatest difficulty camp baking presents Is that of adapting the com plicated methods of the household cook-book to the limitations of camp life, for you will have to do without most of the home conveniences, such as bread-board, rolling-pin, sifter, cut ters, etc. However, you can dispense with all of them If you follow these short recipes given here, and the variety that can be baked in a camp would no doubt surprise the old-time camp oook who deemed anything beyond soda bread, corn pone and flapjacks Impossible! When there is no milk on hand to bake with use one-fourth evaporated milk to three-fourths water (or only water). If you have true-milk or true-egg use this formula: Two tablespoons of true-egg to two tablespoonfuls of warm water. Add powdered egg to water, then whisk with a fork until they froth, using as other eggs. This is the equivalent of one egg. If truc-mllk Is UBedi use three to four tablespoons to each cup of water, adding the powdered milk to the flour; then use the water as you would milk. Making a Cooling Jar. Method—Place milk, butter and cooked food that has to be kept cool in bowls and bottles, with covers slightly ajar. Now' take a large dish or better, a stone jar; place enough stones In bottom to elevate the dishes a little above the top. Fill jar al most to top wdth cold water, now dip a heavy towel or cloth in water, cover tops of dishes with this cloth and let all edges dip Into the water. Set the jar in the shade W'here the air circulates freely. The constant seeping and evaporation of the wa ter as it passes through the cloth keeps the food sweet and cool. Change the water every two days, and It is best to have two cloths, so one can be w'ashed and sun-dried while the other is In use. Quirk-method Camp Hlncult. Ingredients—Fpur cups flour, 3 tea spoons baking powder, 1 teaspoon salt, 2 tablespoons of shortening, lard and butter and lVfe cups of milk and water. Method—Mix dry ingredients to gether, rub shortening in with Anger tips or fork and knife, toss the liquid in and stir lightly with a fork, but do not work or stir. As soon as mixed, take one rounded table spoon at a time and set them side by side in a greased pan; dip the spoon in Aour before shaping biscuits or they will stick. Have brisk heat for biscuits and bake until light and brown and a sliver or toothpick if inserted comes out clean. Camp Short Cake. Method—Use half of the above recipe; spread the batter evenly in a greased pie tin, bake as directed for biscuits, when done take up and split with a sharp knife; now spread any cooked fruit or fresh berries be tween layers and on top, such as strawberries, stoned cherries or rasp berries mashed and well sugared. Canned peaches or evaporated fruit, well cooked and sweetened^ are very good. Camp Fruit Tarts. Method—Prepare as for short cake, divide the batter in two pie tins, spread evenly and thin, press sliced apples or canned peaches over, sugar well and bake until well done and fruit is tender. Good Corn Bread. Ingredients—Two cups corn meal, one cup flour, three teaspoons baking powder, one teaspoon salt, two table spoons sugar, two eggs, two cups milk or w'ater, and two tablespoons melted lard. Method—Mix all dry ingredients, beat eggs well, add to milk and stir into meal, beat In the melted lard and spread In greased flat tins, about, one inch thick; If you have a good oven this bread can be baked in deeper pans. Bake in good steady heat and cut into blocks before re moving from pan. Raked Apple Dumplings. Ingredients—Two cups flour, ona teaspoon baking powder, one-quarter teaspoon salt, one-half cup lard and butter and one-half cup cold water. Method—Mix all dry ingredients to gether, rub in shortening with knife and fork or fingertips, stir In the water so all flour Is moistened, but do not work It hard. Parc and core four good-sized sour apples, plug one side of the opening with a. bit of the paste, then fill cavity' with sugar and a pinch of cinnamon, if at hand. Now take up a portion of the mixed paste in well-floured hands and meld around the apple; see that all parts are well covered and the dumpling nice and round, using flour on hands as needed. Set the dumplings In a pan and bake until a sliver comes out clean. Good heat is necessary to bake .dumplings nicely brown. Eat with milk and sugar or any pudding sauce. funp Spire Cake. Ingredients—One-third cup lard and butter, % cup sugar, 2 eggs, 1 cup molasses. % cup hot water. IVt cups flour. 1 teaspoon soda and 2 tea spoons cinnamon and ginger. Method—Mix all dry ingredients, beat sugar, eggs and lard together until light, add hot water to mo lasses, beat into creamed mass, beat in the flour and bake in greased flat tins. Fruit Turnover*. Method—Use same paste as for dumplings, dividing into four pop tlons; take each in turn on a floured plate and with floured hands shape into flat, round cake as large as a tea plate. Dust this with flour. Now place a mound of any fruit you have at hand, canned, stewed or fresh, well sugared, but with as little mois ture as possible. Fold edge towards centre, being careful not to leave, any open space, press edges together and bake. This Is a nice substitute tor pie, it is easily made and re quires no rolling-pin or board. Creamed Hash 1! Cut beef, veal or mutton in slices; then chop fine and brown in a little fat pork or bacon drippings. Drain from the fat and into same pan put two tablespoonfuls of "flour to two of fat and rub smooth. Then add a cup of rich milk or cream. Salt and pepper to taste and stir until it bolls up; then add the meat and cools long enough to heat thoroughly. Pour over toasted slices of bread. GET THIS IDEA Two fresh eggs in a pudding cost Be One tablespoonful. costing 2c, of PERRINS’CUSTARD POWDER ha» just the same result. The idea is to ” save money.