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FOR -WOMEN FOLK.

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FOR WOMEN FOLK. I ———— HOMELY HtNTS AND DAINTY DtSHES. One German 'woman in about every 27 work.; in a. factory. Princesa gowns are to have an almost un- precedented vogue. Never give advise unless you are sure it wo.n't be followed. In the way of evening sleevea you may have either butterflies or banoons. A white net dress simply trimmed with graduated folds of satin is dainty and pretty. Deep breathing practised as a regular exer- cise is the cheapest and sure-t road to per- fect health. Tra.ining will do much for a man. bat it will not t-each him to look for a towel oefore he ait3 his eyes full of soo-p. I The newest leather belt is cut and seamed to fit the Sgure perfectly, and there are also clo&e-ntting boned and stitched belts of mohair. Layer Cake I One cup sugar, one-quarter cup butter, two e.g, one cup and a. half nour, one-haJf cup jniLk or water, one tcaspoonful and a. balf baking powder; beat butter, then add sugar and beat again; then beat in egga. and then Sour and baking powder, gifted together alternately with milk or water; last fold in the whites ofegge., beaten stiff. Gotden Maize Porridge I Ingredients: One pint of maize meal. 'Metthod: Brin? three pLnts of soft water to a boil, and sra'dually sprnrk'e in the meal, stirring congta/ntly to prevent the forma.tion of lumps or burning. Boil 30 minutes, and serve with milk a.nd 8uga.r, or syrup, or honey, lvheat nour may be used in pla<ce of ma.ize mea,I. Mushrooms a ia. Atgonquin I Ha.ve ready m a. ba.king paji as many mnd" of "talo bread a.s mushrooms. Remove the atem from the muahroo.ms. peel the caps. ajjd aa-ute them in a. liMie hctt butter. Put a. c<ip õ>n each round of brfad. Put an oyo:!ltør OQ each mTiahroom and a. bit of brrtte'r on e&ch oyster. a,Ttd du.t the who! with 4alt a-nd. pepper. Ea.ke in a. hot oven until the oysters look plump. Serve with a aa-uce nmde of two tablespoons ea-ch of butteT and Sour. 3aJ.t and pepper, amd batif a. cup each of chicken stock and cream. Dig'oard all worin-ea.tpn or stfa.le Jooking mu,shroom- The sterns. be'mg more nbroue and tender than the ca-pe. aare often cnopped, sauted in a. little butter, and used to aa.vour a. dieh in which the ca.pe are not us<-<t. Large Hats or Smatt I There is no gainsaying the tact that the j ema.H ha.ts. piqTiajit. becoming. and a.ttra.ctive I' as very many of them are. do not look s.o g)rHs'h as do large hats with e.imple tri'm- ?ngs and becoming cutlinea. A s'hape of crinoline pinched and fluted up at the back and towering bigh with clu&t&TB of beautiful plumes, -whilst. bnBCh'es of roees connect brim to crown 'nea.r the front, will look smart ajid ja,unty. and, though it may net add yea.rs to the ma-tron's a.ppearance. it- certa.ialy will not ma<ke her look younger. 3fot9t of the emaH ihatg. however, are so a-ttractively trimmed that those who are at Srat determined to resist their influence and oontinue choosing broad-brimmed hats a.re soon fascinated by the dainty confectione put before them by thoir milliners. Pickted Fish I Here is a. simple Ssh recipe which i? intruded for a. breakfast dish. Small fish, euch aa whiting, fresh herrings, mackerel, or trout, should be chosen. The head must be cut off. and the back opened to remove the bcne. then after ensuring perfect cleanliness, each Bt-h mUl:'t be lightly sprinkled with pepper and &alt. Next roU them up lightly. beginning a.t the bea.d. and place them side by side. leaving the tail up as a. garnish. Mince two oniona and a. tablespconful of parsley very finely, and sca-tter this over them, pouring in enough vinegar to cover the nab. Season with pepper and salt. and set in the oven overnight, lea-ving the dish in all night, and removing before lighting the nre next morning. They should be served in the dieh they were cooked in, nicely a-rranged. and covered with ornamental paper. Parsley or small cre&a forms a suit- able garnishing. This is much nicer than the usual breakfat5t dish of eggs and bacon, or fried n&h, and is really less trouble to pre- pa.re, aa there is no morning cooking to be done; it may just be slipped in-to the oven a.fter cooking dinner in the evening, and left there till the morning, when it will only need garnishing to be quite ready for table. Who Have the Best Time? j "A man's work is from sun to sun. A woman's work is never done." How fond some women are of quuting th'ia.' And they are usually the women who have comparatively !es's to do than their eiatcM. 'who don't say anything about it. Aak a dozen women who they think has the best time, men or women, and the majority will &ay. Men. of course." It has become a sort of habit to say men have the best of everything, whereas, looked at in the light of reason, it ii æen that in most cases women have reany the best and easiest, times. Take the business man and his wife. In many cagen she does her own work which, of coarse, is monotonous, and oftentimes bard. too, but if 8'be is any kind of a manager she need not be a. drudge, but will have time to devote to her husband and children, as well as to read. visit, and enjoy herself. The hus- band. on tJie o.tther hand, at his ghop or place of bUbines3 all day. has a thousand things to think of. and in many cases ia kept hard at it trying to keep up his home and make enda meet. The wife, as a rule. knows nothing a-bout this. and is con-Mqupntly eavpd a lot of worry. Then take the profession a J. They have not only their own affairs to think of. but have those of their patients or clients, and a ?ienti or and a doctor has neither day nor night to call his own. The wives, on the other hand. have N'Y easy With men re--t the responsibility of sup- porting the fami!y. though with women rests the task of keeping, them in health and ha-ppi. ness. If woman would only learn to ignore the small worries of life she would generally have & good time.

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