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'"-TALKS ON HEALTH.
TALKS ON HEALTH. 1. •" Bt A FAMILY DOCTOR. AN OVER-TIRED HEART. Some of you people do not respect youi hearts as you ought. Faintness is the result 'Of fatigue of the heart as well as of th< Muscles of the arms and legs. When you -have done a hard day's shopping, and fainl when you get home, it is your pocr old heart that finds itself too weary to pump the blood up into the brain; and as the brain cannot work unless it has a plentiful supply of good fresh blood it fails to do its duty, and loss 'Of consciousness follows. Perhaps you forget that your heart is really a muscle like the biceps. It works all day and all llIght, and even attends to business on Bank Holidays and Sundays. It beats long before you are born, and goes on beating for a short time after you are dead. It nevei strikes for higher pay it only demands care and good food. o: COUNTING THE BEATS. Men who train for rowing or boxing often train their biceps and calf-muscles, but Qeglect their hearts, and fall out before the race is finished because the heart has not been trained to stand the strain. Try the experiment of counting your pulse for one minute while you are lying down; then sit up and count again. You will find that the heart is beating faster. Then stand up, and again you will find an increase in the number of beats; and if, finally, you run Upstairs and count, you will find the num- ber of beats in a minute may be raised by twenty-fhe per cent. Every exertion you 'Undertake throws more work on tb4? heart. If you try the experiment of walking round the garden briskly, you will, as I have just described, notice a faster' action of the heart when you count the beats with a "Watch in your hand; but try going the same Journey round the garden carrying a heavy bag, and the rate of beating will be much higher than it was when you walked with- out the bag. GIVE IT A CHANCE. I If instead of the heavy bag you were to put on flesh to the tune of a couple of stone, your heart would be the first orgip- in the body to feel the difference. flence when you put on fat, you give your heart more work in two ways; t, you make it work harder because of the heavier weight, and -also you must remember that when you put on fat some of it is deposited on the heart itself, and that, if in large amount, will impede the heart's action. In every heart f h a butcher's shop. you will see some fat, Cnd it dees no harm so long as it is not in Excess. The moral of all this is that you must not allow your weight to increas.e to such enormous proportions as one sees occa- sionally in elderly men and women. It is disrespectful to your hearts. And secondly, when you begin to feel a little faint, it is the voice of your heart asking for a little I rest, and you must sit down or lie down to give it a chance. Cigarettes act as a heart- poison, especially the very cheap kinds. You must not smoke cigarettes until you are twenty-one, and then you must exercise your own discretion. Silly boys who smoke cigarettes in large numbers because they think it looks grand ought to be locked up; their hearts are certain to suffer. o: SPINE INSPECTION. I It would be a good thing if every mother would regularly look at her children's spines to see if they are straight. No child was ever born with a curved spine. All the cripples that you see walking about the streets once had perfectly straight backs, when thev lay on their mother's laps in babyhood. And one day a very small curve appeared, and a month after it was worse, and six months after the curve became quite pronounced, but the mother did not know of it; she was too busy spring cleaning and seeing that the household linen was in good order to bother about spines. Our Crip- ples' Homes are quite full, thanks to the neglect of the mothers. An immense num- ber of hunchbacks might have been rescued from their threatened condition if their cases had been tackled early. o: THE INSPECTION. I Now, then, attend to my instructions. Strip your boy or girl and make him stand before you at the position of attention, heels together, shoulders back, head up, and hands to the side. This position is impor- tant. We can all stand with a curve in our spines, if we go down on one leg, or bend a knee. See that the child is st.anding straight. Then look at the shoulder-blades. Are they at the same height? Does one stick out more than the other? Does" one shoulder seem higher than the other? Look care- fully, and even if you have not the practised eye of a surgeon yon will be able to detect a commencing deformity. When the spine is curved out of its proper shape it slews round the ribs which arc attached to the spine. The spine cannot be twisted without the jribs becoming twisted too. This twisting of the ribs is made manifest by the prominence <of one breast; hence the examination of the spine should also include a careful survey of ihe child from the front. -:0:- MOTHER'S JOB. I An unnatural curvature may occur in a perfectly healthy spine, in 'consequence of -some irregularity in the lower limits. If, for some reason, one leg is shorter than the other, the effect is to ,throw the spine side- ways. Therefore a curved spine is not always a diseased spine, but a spine which has been forced to accommodate itself to an irregu- larity of the lower limbs. If the shortness of the leg be compensated by suitable treat- ment, or by wearing a thick sole, the curve in the spine is rectified. If you are not quite satisfied by your own examination, or if you feel sure you have detected a deformity, take the child at once to a doctor. I am not going to have any more spinal curvatures, and I ,make this appeal especially to the mothers. Poor old Dad has enough to do with other matters. It is mother's job to take care of the children, and it would in- deed be a dreadful thing if one day mother had to confers that she had allowed little Elsie to grow up with a spinal curvature and she never knew it. :o: YOUR TEMPERATURE. t It is astonishing that so long as we are in health our temperature is always the same-- viz., between 08 and 99 degrees Fahrenheit. That is why the. doctor takes your tempera- ture with a clinical thermometer. Unless rou are ill, -the thermometer ought to re- gister 98 degrees. It does not matter whether it is midsummer or midwinter, it matt-ers not whether you are in the cricket ield making a "century" with the perspira- tion streaming down your face, or whether srou are shivering in an east wind watching 3, football match, your temperature is always the same. The nigger sweltering on the Line and the Eskimo sitting on the North Pole are both of exactly the same temperatuto as registered by the thermometer. One's own feelings are deceptive.' It is well known that in a paroxysm of malaria, when the temperature is mounting up and the patient is quite hot, he will shiver till his teeth chatter so-ain, and he will draw the bed- clothes around him closer and closer to try I And keep warm j
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I I HOME DRESSMAKING. I A simple AND DAINTY BLOUSE. I As the weather geta hotter and brighter, and we emerge into full summer we all fee; the need of thinner, cooler garments, such as tub frocks and gossamer blouses. In pre- war days blouses could be bought so cheaplj that it seemed hardly worth one'a while tc spend the time upcn making them at home (though even then, in my opinion, the timi an:l labour were well expended, for the material, eewing, and finish of the home- made garment were all much superior tc those of the ready-made article). But now things have completely altered, the cost oi labour has increased so much that nearly all ready-made garments are at least double the price they were five yeare, ago, and often considerably more than double, therefore a very substantial economy is to be effected by making one's garments, and more par- ticularly one's blouses, at home. [Refer to H.D. 288.] I Now, the woman who intends to make her summer blouses herself will not easily find a prettier or daintier model than the very charming blouse shown in our sketch. This blouse is smart enough in effect to be suit- able for any occasion, and yet it is abso- lutely simple in style, so simple, indeed, that even the inexperienced worker may attempt it with complete success. The Material.—The first thing, of course, is to decide upon the material to use. Well, as the blouse is essentially a summer model, I would suggest the choice of a dainty semi- transparent washing material, such as cotton voile, cotton Georgette, muslin, organdy, lawn, or haircord. Of course, if you want something more expensive the de- sign would be charming worked out in chiffon, silk, Georgette, thin crepe de Chine, or ninon. In any casoe you will need 2i yards of 40in. material, If yards of lace, and 2 yards of insertion for this model. THE PATTEPN.-There are six pieces in this pattern-sleeve, back, front, and collar, and, in addition, patterns for the little strap yokes and the cuffs, in case you prefer to make these of material instead of lace. Before cutting out, lay the pattern against you and make any little alterations that SELVLDGrS .f 4Ó' MATERIAL may be necessary; it is much easier than in the cut-out and ample material ings are allowed terial in such a way and better to do this in the pattern on all Beam edges. come together, and I a v th e pattern top garment. Don't for- whenever a hem ia upon it, ae shown get tha t no turn- the hi the diagram. THE CUTTING for in the pattern, OUT.-Fold ? the m a- and that you should leave at lea?t ?in. turned up. of the in- each edge. that the selvedges back comes to the ring and fold, and that the of the collar to the inside of the blouse. beading. In collar is laid abso- Now either bind the seam or face it with a band of crosswa y material on a narrow ribbon. Sew on press studs as fastenin g s. Hem up the bottom of the blouse and thread the hem with elastic. Join the sleeve seams You must take care each that the centre- edge of lutely straight upon the material. edge of THE MÁKIG.- it to fiue beadmg, and whip the lace on to diagram, and cut it off. Now gather the shoulder of each front and whip it on to a strip of beading, whipping the other edge of the beading to the lace or to the rolled edge of the tiny yoke. Join together the unde arm seams by French sewing. Gather tlr- shoulder edges of the back, whip them to beading, and whip the beading to the edge of the yoke. Next whip each edge of the in- serLion to strip of beading, lay the inser- tion, so edged, in the proper place on the blou6e, and tack it firmly into place along each edge. Now cut away the material hom the back of the in.-?rtion, roll the edges, and First make the ing. Sew the inner edge of the collar to ollar, joining the back sea.m by French sew- the necl and fronts, placing the right side in f. TheH roll the oatr dge neatly, whip of the collar to the inside oJ th? blouse. Now either bind the eeam or face it with a the other edge of the beading. Fold the band of crossway material on a narrow top corner of eah front, as shown in the ribbon. Sew on press studs as fastenings. Hem up the bottom of the blouse and thread the hem with elastic. Join the sleeve seams by French sewing. Gather the bottom of eaeh sleeve and whip it to the edge of a whip them to the outer edges of the bead- beading, and then whip the other edge of the beading to the rolled edge of the arm- bole. strip of beading. 'Join the insertion into a ring and whip it to the other edge of the beading. In the same way, whip the upper ed,e of the sleeve to the edge of a strip of
[No title]
To get more cream than usual from mIlk, lieat the milk until lukewarm, then suddenly chill it. This will bring more cream to the surface. Before baking potatoe6 let them stand in FASHION OF THE WEEK. they will bake in less than half the ordinary length of time. Milk jugs and basins should always be rinsed in cold water before being washed in hot. Hot water used first sets the curd, and the surface is not so easily cleansed.
IFASHION OF THE WEEK. I
IFASHION OF THE WEEK. I íA VERY SMART COAT AND SKIRT. [E. 255.] Never, I .think, were tailor-mad^ ccsiumtA more popular than they are this year, and never, I am quite sure, were they smarter or more attractive. Most of the best models* are very simple in style; quite a large pro- portion, indetxi, are almost severely dimple, "whilst the trimming is equally simple. As regards material, quite a number of fabrics are used. In wool, silk jersey, jer- sey cloth, gabardine, fine serges, and fine suitings are all very po p u l ar whilst in silk, costumes in taffetas, charmeuse, and soft 6atin have quite a vogue. Our sketch illustrates one of the very newest examples, a most attractive model that is carried out in gabardine in a par- ticularly pretty s h a d e of pale mus l iroom- gre y The coat of this costume follows the fashionable l i nes in being straight and loose in cut. But it is held in at the waistline the merest trifle by a narrow an d very loose belt of the material which fastens in front, the en d s being ornamented by quaint little turned-back pattes of mushroom-brown ve l vet. This coat is open down the front to the width of several inc h es. A long seam is carried from shoulder to hem on each side at a few inches distance from the edge of the coat. Neat, rounded revers of moder- ate size turn back from the front opening, and are met at the neck by a smart little collar of mushroom-brown velvet. The sleeves are perfectly plain an d have no cu ffs, but, instead, are finished at the wrist by a c l ose row of rather smal l buttons each attached to a little braided tab. The coat is turned up round the hips and is finished towards the feet, and is finished by a very at the top by a row of buttons and tabs. The fronts, however, and a panel down the middle of the back are not turned up at the bottom. Inside the front opening come; a long and very smart waistcoat of heavy white linen. The skirt is absolutely plain, is cut with the characteristic slight curve-in smart belt of the material. are very gimple in style; quite a large pro- portion, indeed, are almost severely dimple, whilst the trimmin- is equally simple. As regards material, quite a number of fabrics are used. In wool, silk jersey, jer- sey cloth, gabardine, fine serges, and fine 6uitings are all very popular; whilst in silk, cootumes in ta?eta-s, charmeuse, and soft satin have quite a vogue. Our sketch illustrates one of the ,en newest examp]e, a most attractive model that is carried out in gabardine in a par- ticularly pretty shade of pale mushroom- grey. The coat of this costume follows the in cut. But it is held in at the waistline the merest trifle by a narrow and very Joose belt of the material which fastens in front, the ends being ornamented by quaint little turned-back pattes of mushroom-brown vel- vet. This coat is open down the front to the width of several inches. A long seam is carried from shoulder to hem on each side at a few inches distance from the edge cuffs, but, instead, are finished at the 'WTist by a close row of rather small buttons each attached to a little braided tab. The coat at the top by a row of buttons and ta?s. The fronts, however, and a panel down the middle of the back are not turned up at the bottom. IMide the front opening come> a long and very smart waistcoat of heavy is turned up round the hip6 and is {hushed white linen. The skirt i6 absolutely plain, is cut with the characteristic slight  towards the feet, and is finished by a very smart belt of the material. There are plenty of pretty summery hats WEAR. be seen. Many of these are of what may be called the prac- tical order, that is to sa y they are coo l shady, and ver y simple in shape, the eort of a hat, in fact, that one can wear with a tub frock, a simple costume, or a summer blouse an d skirt. Prominent among such hats is the Panama, which is shown in a very large variety of shapes and s i zes. Those new Panamas are very frequently trimmed with a band of coloure d velvet ribbon, w h ic h is tied in a plain bow at one side. Then there are some charming mushroom hats ma d e of ra-ffi a canvas. These are beautifully shady, and are generally trimmed with ribbon or with a simple drapery of shot n i non. For river or s p orts wear there are some ver y attractive soft mo d els made en- tirely of ribbon -in two prettily contracting Paper patterns can be supplied for Horn* Dressmaking, 9d,; patterns cut to special measure, Is. 6d,; and Fashion of the Week, Is. l^d. Enclose remittance and address tc Miss Lisle, 8, La Belle Sauva g e, London, E. C 4, Note: The price may vary from week to wee k There are plenty of pretty summery hats for warm weather wear to be seen. Many of these are of what may be called the prac- tical order, that Is to &ay, they are cooL shady, and very simple in shape, the eort of a hat, in fact, that one can wear with a tub frock, a simple costume, or a summer blouse and skirt. Prominent among such hats is the Panama, which ia shown in a very large variety of shapes and Si7RB. Th(E. new Panamas are very frequently trimmed with a band of colo<red velvet ribbon, which ii tied in a plain bow at one side. Then there are (¡me charming mushroom hats made of ra-ffia canvas. These are beautifully shadv, and are generally trimmed with ribbon or with a simple drapery of shot ninon. For river or sports wear there are some very attractive roft models made en- tirely of ribbon -in two prettily contra!?ting shades. Paper patterns 'can be supplied for Hon i Dressmak!ng, 9d,; patterns cut to specia! mea?ure? 1s. 6d.; and Fashion of the Week Is.  Enclose remittance and address tc Mi? L]s]e 8, La Belle Sauvage, London, E.C. 4, Note: The price may vary from week to week:
[No title]
FAT AND STRATEGY. portion of our food j (says a "Mail waiter ) an d yet man y chil- dren have a great distaste for it excep t perhaps in the shape of butter, which still is not easy to obtain. While it is important that children should as far as possible be taught to eat what is given to them with- out unnecessar y d i scussion, it is Useless to force them to eat food which is absolutely re p ugnant. It is better to have tecourse to strategy. The chi' J e l -who will not touc h fat meat or even butter will not detect the fat in a carefully ma d? suet pudding' or butter or finely shredded suet if added to a milk pudding. I have also known a child who wtirf the des p air of its another and nttf&e because he refused any kind of fat which he reco g n i se d aa fat, eat with appetite butter coloure d green with parsley and faintfj fl avoure d with anchovy. I Fat is a necessary portion of our food I (say? a "Mail writer), and yet many chil- dren have a great distaste for it except perhaps in the shape of butter, which still is not easy to obtain. While it is important tha.t children should as far as possible be  to e?t what is given to them with- out unnecessary discus&ton, it is Useless to force them to eat food which is absolutely repugnant. It is better to have fecourse to strategy. The chIM who will not touch fat meat oT even butter will not dded the fat in a carefully mad' suet pudding, or butter or finely shredded suet if added' to a milk pudding. I have atao known a cMM who ww the despair of its mother and rur&e because he refused any kind <? fat which h?  as fat, eat with appetite buHe? _01.ur green with parslct aud faint? favoured with anchovy. An economical ironing-board c<vr«r may bo ma d e from nnbleac h ed mus l in. Cut the ) IBONINC-BOARD COVER, t board, hem the edges, an d sew tasj pes about ten inch es apart and parallel on th«? si d es of the cloth. These tapes, when tied' logether under the board, hold on the cover .ttcurely. Only one- h al f the usual amount of iBaterial is needed for this coverin g An economical ironing-board may be made from unbleached muslin. Cut the muslin a little larger than the siize if the board, hem the edges, and sew talptB about ten inches apart and parallel on thip sides of the cloth. These tapes, when tied: iogether under the board, hold on the cover ktcurely. Only oile-balf the usual amount of Lterial is neoocd far this covering. A Splinter. I I A SPLINTER- I it can be remove d without pain by sSeam. Nearly fill a wide-mouthed bottle witfia hot water. Place- the in j ured part of the hand over the top of the bottle. Press ligStly. The suction will di&w the fie^h down, an d in a few minutes the ste3m will draw out the I If a child has r-rn a spliiiter into hi& hand, Nearly fill a wide-mouthed bottle witR) hot water. Place the injured part of the hand over the top of the bottle. Press ?g'Rt!y. The suction wTl! tMw the no?h down, and in | MOTHER AND HOME f a fw minutes the steam will draw out the splinter.
I .. MOTHER . AND HOMII gHnn!nninHt!Hn!!inni!H!HHH!n!HtHnnHtHHHHHiiHnnnHHHnH!n!!Hnn!nn!HHn!nHnnn!n!n!nnnn!n!nutnHnn!nnnntnnnnnnnnHHntHn???…
I MOTHER AND HOM II gHnn!nninHt!Hn!!inni!H!HHH!n!HtHnnHtHHHHHiiHnnnHHHnH!n!!Hnn!nn!HHn!nHnnn!n!n!nnnn!n!nutnHnn!nnnntnnnnnnnnHHntHn??? EE We have only to trust and do*our best, 111111111 II 111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111.' n 11111111111 n 1111111111111111"1111111111111111 I; æ Useful and Economic&l Hints Oft Domestic Management. æ the sake of ourselves and others. It is dangerous to give to oh-ildren undei seven years old such things as raw cucum- ber, pickles, cheese, cra b s, lobsters, pork, When a ceiling becomes dingy, if it is no! a painted ceiling, the prudent house k eep er will insist on a ooat of paint, even though the initial expense is a little more. Then it can be wiped ever y mont h or so with a damp cloth, an d needs a coat of paint ovily once in several years. A soiled ceiling is like a single soiled article of dress. It de- stroys all a p pearance of freshness an d c h arm. The mo d ern idea in ceilings is that they must not darken a room, an d that is why we colour them- all white or cream; but a film of soot or dust defeats the whole pur- pose of the colouring, an d dims the room as effectually as though the ceiling were painted gre y Don'ts for Young Mothers. The following useful a d v i ce to young mot h ers has been issue d by the New York Don't kiss the baby on the mouth or allow your fr i ends to do so. I>on't give eoothing s y rup to the cross Don't give patent cough mixtures for a cou g h. Don't fail to secure the best milk you can afford to buy. Don't allow flies to rest or fe.d on baby's Doa't fail to was h bottle and nipple before feeding the baby. D'on't fail, after feeding baby, wfash bottle and nipple. Don't let the milk bottle stan d about off the ice. Don't fail to keep the baby's food, when prepared, on the ice. Don't fail to feed baby at regular periods, day an d night. Don't let the baby use a "pacifier. Con- stant sucking of a dummy teat causes de- formities and interferes with baby's Don't neglect the daily care of baby's mouth—wash out with boric acid after each Don't excite the baby—especially before sleeping time or after eating. Don't rock the baby to slee p Don' t let anyone sleep with the baby. Don't let the baby slee p in the sun with light 0hioing into its eyes. Don't overdress the baby, and in summer avoid wool near the skin. and wear Don't pick up very young babies without supporting the back. Don't neglect to bathe the 1 aby daily, tn summer frequent wet dips help. Don't, fail to clean all folds of ski_ n and j sap string chafe baby's nec k powder well. Don't let a wet bib or wet Don't keep baby in the house; fresh air When is necessary for -growth. a painted Don't permit flies to bother baby when Ddn't, fail to screen in the windows, sleeping; use a net. and insects. it can be wiped particularly in the nursery, against flies damp Don't forget that babies nursed by their mother's milk, and given plenty of fres h air, have three times the advantage over others in escaping diarrhoea, pneumonia, Don't expect a quiet, composed, healthy charm. The and children's infections. baby unless you do your part thoroughly and constantly. her milk is not right or sufficient for her baby may secure medical advice on how to IK6C Don't forget that a mother who thinks go to one of the baby branch offices of the improve it in both quality and quantity— Department of Health. The following useful advice to young mothers has been issued by the New York Department of Health: Don't kiss the baby on the mouth e? aHow your friends to do so. Don't give EOothing syrup to the cross baby. she should consult her private physician or Don't give "patent cough mixtures for a cough. Don't fail to secure the best milk you can afford to buy. Don't ajlow fliŒ to rest or fe-d on baby's bottle or nipple. Do't fail to wash bottle and nipple befre feeding the baby. Don't fall, after feeding baby, t@ wash bottio and nipple. Don't let the milk bottle sta.nd about off the ice. Don't fail to feed baby at regular periods, day and night. Don't let the baby use a "paciner." Con- 'stant sucking of a dummy teat causes de- formities and interferes with baby's growth. Don't neglect the daily care of baby's mouth-wash out with boric acid after each Don't excite the baby—especially before sleeping time or after catin*- Don't rock the baby to sleep. Don't let anyone sleep with the baby. Don't let the baby sleep in the sun with Msbt tuning into its eye;- Don't overdress the baby, and in summer o.void wool near the skin. Don't pick up very young babies without Supporting the back. Don't neglmt to bathe the t aby daily. In sumTner frequent wet dips help. Don't f'ail to clean all folds of skin and powder I well. Don't let a wet bib or wet 3&p string chafe baby's neck. Don't keep baby in the house; fresh a.ir is necessary for .growth. Don't permit nies to bother baby when sleep]* ng a net. Wn't fail to screen in the windows, particularly in the nursery, against nies and ingoctg. It Spoils the Boots. i Don't forget that ba-bies nursed by their mother's milk, and given plenty of fre?h air, have three times the advantage over others in escaping diarrhoea, pneumonia, and children's infections. Don't expect a quiet, composed, healtby baby uni1œs you do your part thoroughly and constantly. Don't forget that a mother who thinka her milk is not right or sufficient for her ba.by may secure medical advice on how to improve it In both quality and quantity- she should commIt her private physician or go to one of the ?baby branch officœ of the Department of Health. I IT8POILS THE BOOTS. I fire a fter being out in the rain. An Army Order was issued some time ago forbidding soldiers to practice this habit. Something to remember is that a wad of paper stuffed into a boot will absorb moisture and help to retain the sh ape. I It spoils boots to dry them befoTe tne fire after being out in the rain. An Army Order was issued some time ago forbidding soM.I?ra to practice this habit. Something to rcmcmrbcr is that a wad of paper stuffed into a boot will absorb moisture and help to retain the shape. I Here are some interesting facts about colours: Blue is a contrasting colour, re- flecting less light than it g i ves and has a tendency to make the room in which it ia used aa a dominating scheme seem much, smaller than it really is. Yellow is the antithesis of blue, for it ex p an d s, reflecting more light than any other shade and gives both length and breadth to a room. It is especially good for use in a room with northern ex p osure because of its light re- flecting quality. Red is one of the warmes t colour and should be used only in smal l bits for contrast. It should be used most Xringly if a rest f ul effect is desire d uves, gnays and violets are cold colours and should be raed as background for colours of more warmth. All combine d colours, such as green, purple and brown will follow the dominant primary colour of their mixture. A sunn y room can stand the cold col ours, while a north room must have warm, rich sha d es. Strong contrasts A feiw drops of lemon juico added to a piece of tough meat when it begins to boil When cups lose • their handles or are cracked they should not be thrown away. They make excellent gelatine and custard Common wrapping cord, when crocheted with a bone hook into little round mats, makes excellent holders for hot pans. "■■fiiiiJiisiiijixajiiiiiiiiiiiiiH will make it tendex. smaller than it really is. Yellow is the a-ntithesio of blue, for it expands, reflecting both length and breadth to a room. It  especially good for use in a room with noi-thern exposure be0use of its light re- Becting quality. Red is one of the warmest ec4our a.nd ehouM be used only in am?U 1)?ts for contrast. It should be used most =iU9ly if a restful effect is desired. Mauves, gray-, and violets are coM coloura &nd should be wed as background for moulds. have warm, rich shades. Strong contrasts produce excitement. "II n. 1..11111:11111111111111111111111 II A. few drops of lemon luico added to a piece of tough meat when it begins to boil will make it tender. cracked they should not be thr&wi away. They make excellent gelatine and custard When CUPB lose' their handles or are moulds. Common wrapping cord, when crocheted with a bone hook into little round mats, makes excellent holders for hot pans. Mix a httle whiting and water to the To KEEP OVENS CLEAN. I thickness of cream, then take an old cloth, top, back, s i des, door, an d shelves of oven. Leave t \e cioor open for a few minutes to dry. It is better dono as soon as the fire is lit. If whitened once in every seven days this prevents burning, an d meat baked in the oven will taste the same as that roasted in front of the fire Mix a little Whitin- and water to the thielmess of cream, then take an old cloth, top, back, 3 Idt:3. door, and shelves of oven. Leave t ie (lOOr opcn for a few minutes to dip it in te preparation, and i dry. It is }ttRr done as soon as the fire is lit. If whItened once in every seven days this prevents burning, and meat baked in the ovcn will taste the same as that roasted in front of the fire A HEAD wasted. The tender tips of the Not a particle of a good head of celery leaves can. be chopped up for sauce, or use d as a garnish, and the root and outside Ieavee, after a good scrub, can be put in the stewin g j ar. Outside leaves can also be dried very gradually in an oven, and stored in a tin box for future use. Their flavom is preserved if the drying process is slow. Not a particle of a good head of celery nœd be wasted. The tender tips of the leaves can be chopped up for sauce, or used as & garnish-, and the root and outside Ieav. after a good scrub, can be put in the stewing-jar. Outside leaves can also be dricd very gradually in an oven, and stored in a tin box for future use. Their BavOUl is preserved iff the drying process is slow. The common practice of beating duat out of cocoanut mats is to gras p first one corner DUSTY DooRMATS. I with considerable violence. In conse q uence, the.corners of the mat very soon are frayed. A better plan is to turn doormats upside down, and give them a vigorous stamping with the feet. This frees the dust much better than taking up the mats and shaking The common practice of beatiilg dust out ?f cocoanut mats is to graap fir??t one corner and then another, bringing the mat down with considerable viol('n. In consequence, the.comers of the mat very soon arc frayed. A better plan is to turn doormats upside I down, and give them a vigorous stamping with the feet. This frees the dust much better than taking up the mats and shaking I Old Poultry. them.- O_POULT. old poultry, a sure test whether tho meat is tender or not is to p i erce the leg with a skewer. If it goes in easily the fowl or chicken is coo k e d The leg is the toughest part, and if this is ten- der the w h ole bird will be. This method could also be applied to all poultry, since quite young birds are apt to be tough. yVhen cooking old poultry, & sure test whethr the me'1t is tender or not is to pierce the leg with a skewer. If it goœ in easily the fowl or chicken is cooked. ThE leg is the toughest part, and if this is ten- der the whole bird "ill be. Ilis method could al?o be applied to all poultry, since quite young birds are apt to be tou Lh. USEFUL RECIPES. I cover the bottom with a layer of foiled rioe. Lay slices of hard-boiled egg on the aitei'nate layers of rice and egg, cover with breadcrumbs, and pour in half a cupful of milk. Bake in a moderate oven for twenty Potato Croquettes.—Use lib. of pota- toes, loz. of mar g arine, i teas p oonful chopped parsley, salt an d pep p er, 2 dried eggs, frying fat, 2oz- of breadcrumbs. Boil the potatoes; mash them, an d add the mar- gar i ne, parsley seasoning, an d one egg well beaten, allow the mixture to cool; then form into balls, using a little flour to pre- vent then} sticking to the hand; coat them with egg and bread crumbs; fry golden brown in hot fat; serve on fancy paper; garnish with parsle y Haricot Mutton.—One pouad of mutton,, two carrots, two on i ons, two potatoes, loz. of pearl barle y Acs. of dripping or mar- garine, salt and pepper to taste. Trim the fat' from the meat, an d i'ry the lean, with the onion cut into rings, in the margarine, us i n g a casserole or earthenware jar if possible. When the meat an d onion are nicely browned, drain off the fat and put in the carrots an d potatoes, cut in thin slices, add the seasonin g Add about a breaklast- cupful of water, an d bring all gently to s i m- mering point. While it is cooking, sprinkle in the pear l barle y then cover closel y an d simmer gently for a b out an hour. If re- top, sprinkle with pepper and salt, and. ctoc quired add more water, and t hicken with a with bits of butter. Fill the dish with dessertspoonful of flour mixed to a cream Mutton Pie.—One pound of mutton, two onions, two or three pep p ercorn*, two cloves, four ounces of spaghetti, half a pint of stock, half a pint of water, short ci Ust, and pe p per. Trim the mutton an d put it in a pan with the onions, sliced, the water, stock, and seasonin g Simmer gently for half an hour, then add the spaghetti, broken into s h ort lengths. Cook together till the spaghetti is done, then put on one side to cool. When col d put into a pie- dish, and cover with a substantial crust, made in the proportion of three ounces of fat to eight ounces of flour. Bake in a Cauliflower With Cheese Sauce. Boil the cauliflower in salted boiling water until ten d er, a b out fifteen minutes. Drain and se p arate into fl owerets. Set these in individual dishes. To serve four, prepare a cup of cheese sauce, using two table- gpoonsful each of butter an d flour, one fourth a teaspoonful eac h of salt and pepper, and <a generous cup of rich milk. Stir in one-fourth a cu p of grated cheese and pour over the cauliflower. Sprinkle a little grated c h eese over the sauce and serve at once. If there be delay in serving, RICE iiiiimimiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiMiin keep the cauliflower hot, but do not colour OUR CHILDREN'S CORNER. t ■ with bits of batter- Fill the dish with aitoernate layers of rice and egg, cover with breadcrumbs, and pour in half a cupful of milk. Bake in a mrate oven for twenty mmutes. POTATO COQUETTES.-UOO llb. of pcta- toes, loz. of margarine, teaspoonful chopped parsley, salt and pepper, 2 dried eggs, frying fat, 2.oz.. of breadcrumls. Boil the potatoes; mash them, and add the mar- garine, parsley seasoning, and one egg well beaten, allow the mixture to cool; then form into balls, usiug a little flour to pre- vent them sticking to the hand; coat them with egg and breadcrumbs; fry golden brown in hot fat; serve on fancy paper; garnish with parsley. HARICOT MUTTON.—One pouad of mutton, two carrots, two onions, two potatoes, loz. of pearl barley i-c21. of dripving or mar- garine, salt and pepper to taste. Triin the fat from the meat, and fry the lean, with the onion cut into rings, in the inargarine, using a casserole or earthenware jar if posiblc. When th meat and onion are nicely browned, drain off the fat and put in the carrots and potatoes, cut in thin slices, add the seasoning. Add about a breakiist- cupful of water, and bring all gently to sim- mering point. While it is cooking, sprinkle in the pearl barley, tllen cover clost-ly, and simmer  for about an hour. If re- quired  more water, and thicen with a desaertspoonful of flour mixed to a crea-ma with cold water. MuTTON Pu:Ûne pound of mutton, two onions, two or three peppercorn, two cloves, four ounces of spaghetti, half a pint of stock, half a pint of water, short ciust, ealt and pepper. Trim the mutton and put it in a pan with the onions, cliced, the water, stock, and seasoning. Simmer gently for an hour, then add the spaghetti, broken into short lengths. Cook together till the spaghetti is done, then put on one side to cool. When cold, put into a pIe- dish, and cover with a substantial crust, made in the proportion of three ounces of fat to eight ounces of flour. Bake in a fairly hot oven. CAULIFLOWER IVITII CUIEESF, SA1:CE.- Boil the cauliflower in Balted boiling water until tender, about fifteen minutes. Drain and separate into floweret.. Set these in individual dishes. To serve four, prepare a cup of cheese sauce, using two table- spoonsful each, of butter and flour, one fourth a teaspoonful each of salt and pepper, and a generous cup of rich milk. Stir in one-fourth a. cup of grat-ed cheese and pour over the cauliflower. Sprinkle a little grated cheese over the sauce and serve at once. If there be delay in Flilrvmg. keep the cauliflower hot, but do not colcur the cheese.,
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Hackney Borough eoulicil is recommended by the Elœtricity Committee to supply con- sumers with elmti-icity for illui-nination pur.. poses during th peace celebratiQus at 6pecial raW,
THE RESCUE. CORNER. I -
THE RESCUE. CORNER. I I THE RES- CL-E. Jean, one of the rou g h soldiers at the prison door. It was for the head man of the pr i son, but Jean turned it over an d over as if h<j thought there was something wicked in i<i While he did so, the boy could see a facj, looking at him behind the grating of the window close to the door—a pa l e, anxious face. It was his fat h er's. He had been three weeks in pr i son, because his enemies had been too stron g fcr him. And to-mor- row he would be tried, and they would tell all sorts of lies, and say he was guilty; an d after the trial he would be killed. His son Mark was only twelve, but he had a wonderful head to think things out. He use d to come every day and talk to the sol- diers, an d make friends with them, and they never guesse d who he was, or that it was his father he was really talking to while he seemed to be chatting to t h em. The secon d sol d ier, Pierre, was ver y fond of taking a doze w h en the sun was warm and to-day the sun was very hot indeed, and he was very sleepy. So w h en he had waked up to find it was only Mar k he got sleepy "I'd better take you to the head man my- self, Jean said; and that was just what Mark wante d When they reached the head man's room they found he wasn't in; so Jean told Mark to wait while he went to find him. As soon as Jean was out of sight Mark was flying down the passage towar d s his fathers cell. In a moment he had drawn the bolt and opened the door. Q uick, father!" he whispere d "There is only Pierre outside. He will be as l eep. Carefully Mark unbolted the outer door and peeped out. xVs he ex p ecte d Pierre was dozing in the sun. They stole past him softly. Behind a wall, two horses v vich Mark had Iroiigilt were standing rea d y saddled. So when Jean returnto the gate ten minutes afterwards, expecting to find Mark talking to Pierre, he found nobody but Pierre, w b o was still aslee p And that was how Mark resoued hfls J boy handed the letter to Jean, one of the rough soldiers at the prison door. It was for the head man of the prison, but Jean turned it over and over as if ho thought there was something wicked in i? While he did so, the boy could see a fac looking at him behind the grating of the window close to the door-a? pale, anxious f ac?,. It was his father's. He had been three weeks in pri8on, because his enemies had been too strong for him. And to-mor- row he would be tried, and they would tell all sorts of lies, and say he Wal'). g-?ilty; and after the trial he would be killed. His son Mark was only twelve, but he had a wonderful head to think things out. He used to come every day and talk to the sol- diers, and make friends with them, and they never gues&ed who he wa?, or that it was his father he wa? really talking to while he seemed to be chatting to them. The second soldicr, Pierre, was very fond of taking a doze when tLc sun was warm and to-day the sun was very hot indeed, and he was very sleepy. So when he had waked up to find it was' only Mark, he got sleepy again. "I'd better take  to the head man my- eelf," Jean said; and that was just what Mark wanted. When they reached the head man's room they found he wasn't in; so Jean told Mark to wait while he went to find him. As soon as Jean was out of -?bt Mark was flying down the passage towards his father's cell. In a moment he had drawn the bolt I ai?d opened the door. "Quick, father!" he whispered. ?There is only Pkrre outside- He will b2 asleep." Carefully Mark unbolted the outer door and peeped out. As he expected, Pierre was dozing in the sun. They stole past him softly. Behind a wall, two hor?s  I Mark had trough? were sbntting maÿ gaddM. So when Jean rptm'np? to the gate ten mitiuies aftprWara?, expecting to find Mark talking to Pierre, be found nobody but Pierre, ix-?o still asleep. "< And that wàs how .Mrk rescued J? father.   Bobbie got out of bed ill a bad temper. Unfortunately there was no one to be cross with except his nurse, Emily, for his father and mother had gone away for a "week. So, after brea k fast, he took hio favouri t e stor y -book from the shelf an d rus h ed past Emily' into the garden, an d then on and 011 till he came to the woo d at th« end of it. Then he sat down and begafc to read, an d the stor y he rea d was of a dear and beautiful little princess with yellow hair' and a diamond crown, w h o liv<?d alone in a1 beautiful house, waiting for someone to come and play with her. When Bobby got to the end of the stor y he made up his mind he woul d go and find a princess like the one in the boo k So he walked through the wood into the hue be- yond, and then into the worl d which lay at the end of the lane, looking for the house where the little pr i ncess lived. He got very tiled, an d came at last to a place w h ere t h ere was a sort of garden, with a seat and a pool. But it was very lonely, and so he sat down and tried to read another story an d forget about the first. BiiS the secon d story was about a dragon -^sv h o carme and gobbled you up if you were fed, an d then Bobbie remembered how cross he had been that morning and how he had ru3) away from Emily. And now he was lost and: c^uite a l one, near a seat which looked as if awbedy ever sat on it, and a pool that loolbed as unhappy as if it had been made by people who cried. It made Bobbie so miserable that he lay at fall length on the grass, an d cried, ancl cr i e d and cr i e d And! so he never hear d little footsteps comin g r through the grass, or knew anybody was near him, till a kind voice sa i d: "'Wiry are you crying, little boy?" And. Bobbie looked up quickly. And there, bending over him, was the little princess, onlv she wore a hat instead of a crown And ts l fcen Bobbie told her everything ,and how he had come to find her. So s he took him a beautiful house, hidden behind the trees, aaid after they had had tea together her father drove him home in a ver y high do g -cart •„ and Emily, when she saw him, nearly (fried for joy. "Ob, Emily!" he shouted; "I've found But he never told her that it was really the process who had found him, and that he h3d been crying by the unhappy pond» I Bobbie got out of bed ill a bad temper. Unfortunately there was no one to be cross with except his nurse, EmilY, fct his father and mother had gone away for ? eek. So, after breakfast, he took hid favourite  from the shelf and rushed past Em?Iv- into the garden, and thcn en and on till he came to the wood at th end of it. Then he sat dow? and bega? to read, and the story he read was of a dear and bc&utiful httle princess with yellow hair and a diamond crown, who liv? alone in a beautiful house, waiting for omeone to- come and play with her. When Bobby got to the end of the story he made up his mind he would go and find a princess Ht&e the one in the book So he walked through the wood into the 4ne be- yond, and then into the world which lay at the end of the lane, looking for the house wh"3r the little princess lin'd. He got very tind, and came at last to a place wber?e there wa a sort of garden, with 3 seat and a pool. But it was v?ry toT?ly? aDd so he sat down and tried to read another story and torgd a bout the first. B? the ecolld story was about a dragon -?ho <Mtn? and gobbled you up if  were "tad, und then Bobbie ?emem bered how cross he had been that monÓng and how he had nm away fmm. Emily. ABd now he was lost amf ?uite aioBe, near a seat which looked as if nobody ever sat on -t, and a pool that looked as unhappy a? if )t had been made by pf?pLe w-ho ? cried. It made Bobbie so miserable that he lay at f?H length on the gra jud cried, and cried, and cried. And! so he never heanI little footsteps coming through the grass, cr knew anybody was nff??r him, till a kind voice said:  are you crying," IitVe boy?" And Bobbie "ke-d up q\ùckly. And there, bending over him, was the little princess, onlv she wore a hat instead of a crow. i .\nd 1l Bobbie told her everything ,and how he had come to find bpr. So she took bm tQ a beautiful house, hidden behind the treee, and after they had had tea together l;er father drove him home in a very high dcg-cart; and Emily, when she saw him, nearly cried for joy. "Oh, Emilv!" he shouted; "I've found the real princess!" But he never told her that it was reallv the pr.re?M who had found him, and that he had been crying by the unbappy pond.. It was in the old times when uncles were sometimes very cruel, and when, as you know, they would leave poor nep h ews and n i e:es to starve m the woo d s, with only the rnbin redbreasts to cover them with leaves. Phil and jSiavrice v/erc really prisoners^ kept by thrir wck- .d uncle in his castle in the woo d far awa y from every b o d y. H* woii' I never allow them to go beyond th^ park gates, an d even in the park itself ho alwa y s told the old gamekee p er to watch ■what they did. He had a dreadful temper, an d when he was vexe d at anything would flog them with his riding-whip. Th^; knew quite well that he did • these things because he was afraid that they might tell some b o d y how wic k e d he was an d that people would come and take them awa y And then ever y body in France would hear ef it, an d the King would not ask him to dine with him any more. For the King was very fend of children. "I will WTite to the King, Maurice said one morning after he had been flogged for something he had not done. So he sat down and wrote a letter. And that ver y afternoon he and Phil stole out of the castle while nobody was looking, and took the letter with t h em. And then they crept tl rou g h a hole in the park paling, and waited on the roa d where the great coac h es went by to Paris. Soon they hear d a clatter of hoofs in the distance, and there came a lar g e yellow carriage drawn by four horses. When the coachman saw the two boys waving their arms in the middle of the roa d A young man put his head out of tho carria"ce w i n d ow. Maur i ce handed him the letter with T o the King" written upon it. To the sur p rise of the boys, the youn g man opened it. When he had read it, he looked very angr y '■ Jump in he said. 'I will n, ave a word, The uncle was just having his atternooa nap w h en the carriage drove up to the castle gates. He was told that a gentleman wished to spea k to him, but wouldn't get out of hia carria g e. So the uncle came out, very slee p y and angry. But when he saw his v i sitor's face he forgot to be angry, and his sleepiness went like magic. "Oh, sire!" he exclaime d dropping upon one knee. The two boys were as astonished as lie Y ou are not only a wic k ed but a crue-l man, the stranger sa i d. "I 6hall take your nephews away from you; you are nt to- have char g e of them. And never let me see vour face at my palace again! Oh, Maurice!" Phil whis p ered. It l^a the King rhin fedhrca?ts to Coyer them with leaves. Phil anJ I:ll'rice ,yen really prisoners., kept ?.y tn?ir w'ck'.d uncle in his castle in the weed-, far  f'om cverybodv. H4 wou'-l Hever a How them to go beyond the park gates, and even in the park itself he always told the old gamekeeper to watcb what thcv did. He had a dreadful t-emmr. and when he was vexed at nything 1, would nog them with his ridin-whip. Th({: knew quite well that he did th"w thinga because he was afraid that they might tell oomeboŒv how wicked he was and that people would come and take them away. And then everybody in France would hear of it, and the King would not ask him to dine with him any more. For the King was very fcnd of children. "I will write to the King, Maurice said oae BMTBing after he had been flogged for somethmg he had not done. So he sat down and wrote a letter. And that very afternoon he and Phil stole out of the castle while noboDy was looking, and took the letter with them. And then they crept though a hole in the park paling, and waited on the road where the great coaches went by to Paris. Soon thev heard a clatt-r of hoof" in the It Tr? ia the oM times when uncles were distance, and there came a large yellow very crucl, aid when, as you carriage drawn by four bo-?sps. know, they would leave poor nephews and When the coachman saw the two boys to Ztiri-e in the -,voo(is, with only the waving their ,rms in the middle of the road, he stopped. A voung man put his head out of the carria"ge windows M:nuicc handed him the letter with "To the King" written upon it. To the surprise of the boys, the YOlHlg man opened it. When he had read it, he looked very angry. Jump iu!" he said. "I will have a word with your uncle!" Th-e uncle was just having his afternooa nap when the carriage drove up to the castle ? gates. He was told that a gCllÜcman wished to speak to him, but wouldn't get out of his carriage. So the uncle came out, very sleepyand angrv. But when he saw his vigitor's face he forgot to be angry, and his sleepiness went like magic. "Oh, sire:" he exclaimed, dropping upon one knee. ? The two boys wc'e as astonished as h? was. You are not only a wicked but a cruet man," the stranger said. "I shall take your nephews away from you;  are not fit t have charge of them. And nerer let me see your face at my palace again" Oh, Maurice!" Phil whispered. "It is the King!"