CAPE MAY 001

S. SEA ISLE CITY. N. J.

•To forth to m*«t the future with hrave «nd tuunly hf«rt. Lore keeps the cold out better than a

cloak.

It eerre^ for food and raiment. —Luncfetlow. FOR THE DAILY MEAL. While strawberries are still bl|tb priced they may be served in small qaaa titles with Kraiify In* resnl«». Beat the white of an e«. ado a ball cupful of sugar and a capful of cnubrd ber riea. adding them a little at a time until all arc beaten In T'ae this on ordinary shortcake and see bow good s strawberry sboncake it win be. Try. It while the season lasts. Stuffed Bermuda Onlona-—Peel the onions, cover with boiling water and let cook a half boor. Drain, rinse In raid water and drain again Remove the centers from the onions, reserving them to serve another '.ay. Chop fine rome cooked teal, add bread crumbs. M asoning, salt and pepper aad hotter. Kill the onions with this mixture, torn to half a copfcl of broth and bake In a moderate oven. At the last add a little kitchen hoo^oet Fruit Salad.—Lay half a banana on a crisp lettuce leaf, pour over It a little lemon Juice then slice a few straw-tx-rrlec on that. Lay long thin strips of pineapple over this, dust with pow dered sugar and place a spoonful ol boiled dressing and whipped cream equal parts beaten together, on top. A very pretty dessert is this: Peel and slice a banana In halves lengthwise. arrange on opposite sides of an oblong dish, now add a generous ball of vanilla ice cream, sprinkle with chopped pecans and serve with a little lemon sirup pou.-ed over all. Cocoanut Buns.—Add a half cupful of shortening to a pint of flour, one half cupful of sugar, two teaspoonfuls of baking powder, one egg. one-half teaspoonful of salt, and a half cupful of chopped coooanuL Rub In the shortening. add the other Ingredients and milk enough to make a dough to roll out Hrush with milk after cutting and sprinkle with rocoanut and sugar. Fish Pudding.—A pound of uncooked dsh is required, half a cupful of stale bread crumbs, the same of chopped suet, salt, pepper and lemon Juice to laste. A cupful of mil* and two eggs. Mix well and steam or bake for an

tour.

pgH

LITTLE ECONOMIES. Mrny of the little tarings which seem too trivial to mention and much isath the average maid's attention would, if car tied out. make a vast differ-ure lu the buying of food. Is well to r member that you save a cn on a purchase jof lire cents you ai ««'ing not only a cent but SO per cent which seems to make the saving more . . worth while. When using a dozen ^jpggs. as it does happen in some famiHWes often and in others on occasions. ^Bry scraping out the -gg shells with spoon. This will give you the B amount of an egg and Is well —orth •aving. especially when eggs are cents apiece. Now that eggs are • heap, they should be put down for winter. Packed in water glass, they are just as good for any form of bakmg ami will keep a year if carefully

done.

A quart of water glass added to 12 quarts of boiled mid cooled water, put into large stone crocks after the eggs w' placed, will keep them perfectly. The eggs should, of course, be perfect I) fresh and great care taken not to •rack them. Cover the Jar and keep *u a cool place. One of the common wastes In most homes is the unscraped mixing bowl -^iwtulaa may now be bought on the •en-cent counter and a few turns of 'he wrist with a spatula will scrape out the dish, often saving the amount •’f an Individual cake or gem or bis cult, if round-bottomed mixing bowls aie vd for dough mixtures, the scrap,n * praceoa will be much hb'’rti'ucd. as the spatula, being flexible, will take “P every bit of the dough. When apples are used, il the parings •re saved and boiled with a Uttlr wa '*r. then the water added to equal -iuantliies of cugtr and boiled, a *!«•» cl Jelly or two which will be fresh id Inviting will be ready tor your

ONE PORTION DESSERTS. Fbr the children who cannot have the heavy rich desserts that the older people enjoy, the following simple dishes will easy to prepare

st wholeAny fruit

fluff which is prepared by adding sugar and fruit

pulp to the white of an egg and heating well, it a dessert usually attractive to children. Prepare the fruit pulp if an apple by grating or scraping. If a banana by rubbing through a

sieve.

Snowr Pudding—Dissolve two teaspoonfuls of gelatin In half a cupful of hot water, add* three tablespoonfuU of sugar and one and a half tablespoonfuls of lemon Juice: stir until the sugar Is dissolved. When it fr cool enough to be well set add a litUe to a time to a well-beaten white of egg. beating unU! the whole is stiff. Turn into a wet mold and serve with cream. Baked Caramel Custard.—Put two tablespoonfuls of sugar in a small saucepan, place over the beat and stir constantly until the sugar is melted and a light brown in color; add two thirds of a capful of saldcd milk and pour the mixture over a al'ybtly beaten egg: stir In a few drops of any flavoring, add a dash of salt, strain to a custard cup and place In a p of hoi water to bake in a alow ov until Arm. Orange Trifle.—Soften a teaspoonful of granulated gelatin in a tablcspoonful of cold water, then stand ovet water until melted: add a half cupful of oiangr juice and a quarter of a cupful of sugar: iwur tue mixture ths well-beaten white 01 au egg aud heat thoroughly: cool and beat until spongy; place in a snu.ll mold and serve with cream and sugar. Stuff the hollow of an apple which has been cored with dates, figi nuts and raisins, and bake as ui The little people And this a most Joyable dessert, and li is especially wholesome. Serve with cream or plain. A slloe of bread with the crusts moved, soaked In any fruit Juice and served with cream and sugar is a quick and dainty dev-ert to prepare for the lit lie people.

th * f"* of ^ 8-FobinArtne H-l hoisting aboard a spent practice torpedo during the maneuvers off San Pedro. Cat Below Is submtrine H-3 rising to the surface after a diva.

TRIESTE BOKBARDED BY THE ITALIANS

KEEPING MILK CLEAN ! REMINDERS FOR POULTRYMEM

Problem Is to Keep Out All Bacteria as Far as Possible.

Cows Should Be Kept Away From All Sources of Contamination— Keep Stable Free From Dust During Milking Operations. The great problem of handling milk Is the control of the bacterial content; the exclusion of undesirable kinds and the Introduction of those which bring about changes that are desired. Milk from healthy cows is practically pee from bacteria when secreted. The problem of a sanitary milk supply, therefore. Is to keep out all bacteria as far as is possible. Soma kinds are much more dangerous than others, and attention to excluding

table.

LEFT-OVER MEATS. Many times the left-over mests are as high In food value as at the first cooking, often some of the flavor is lost, but thst may be supiticd in In many ways, by tauces. seasonings of vegetables and herbs. One of the things that any cook needs to guard agllnst is overdoing the ieasoning Too many or too much spalls an olb ra ise tasty dish. When there is a portion of mint left which will slice in trim good boklng slices, that is one way- of scnlng it which is generally well liked: bit usually the pieces arc scrappy aid unrigbtly and the best way is \o cut them in uniform pieces and serve them In some kind of a sauce. The meat should be simply reheated b the gravy, as high temperature toirhens

IL

Small pieces may be usi d for meat pie or shepherd s pie. For the meat pie, put the sliced or diced meat into a baking dish and Co»er with a thin gravy prepared from meat stock.or a thin white sauce may be usoJ. a few carrots and i bit of grated onien is often added and then over the top spread a layer of biscuit dough ulled thin. Hake in a hot oven. Fo- the ■h-pherd's pie s layer of scaeoned mashed potato is placed over thi top Instead of the biscuit dough Meat which 1* too mossy for dclng or slit ing mfly be put through themeai chopper and 1. mixed with poUioes well reasoned aad cooked male* a most tasty hash. Do tot stir vhlle cooking as that makes the hash *sty Croquettes of various klndi. of meats are another attractive mubod of serving left-over meats Another meat pie which is well iked U pr-i-ared as follows: Roll oul biscuit dough quit* thin, cut out a.srge biscuit, place some minced mea and gravy In the center, pinch the -dges together aad bsk- fifteen ralnutn In a oven. Serve with gravy I Hired •r them If there 1* but Mtlef cat. is chopped cooked carrots orplber -etahies may b.- added to phc. 1

'Ktxc^. ~)yiuKvi'jrfL

i bombard froa

NEAR STARVATION IN MEXICO i;

these kinds should be In proportion to their Bignlflcance to health. It Is hardly necessary to say that cleanliness In all operations Is at the foundation of tho whole problem. Repeated testa have shown that even when a cow is cleaned as thoroughly as possible, rnder stable conditions. particles of dust will be thrown off from her body during milking time, and these get into the milk and contaminate IL Cows should be kept away from sources of contamination. such as sink boles in which stagnant water accumulates, for such holes breed enormous numbers of putrefactive bacteria which are especially dangerous to Infants, causing digestive trouble.*- There should be no places In the barnyatj for water to stagnate. The manure should be kept gathered up. and every effort made to keep the cow free from

contamination.

The cow should be thoroughly cleaned, preferably immediately before milking. It is also well to clip the hair short around the flanks and udder. and always advisable to moisten the flank Just before milking. AU of these precautions tend to lessen the amount of dust or loose hair which will be given off from tho cow. Keep tho stable free from dust during milking. Dust usually comes from feed, bedding, or from breezes which collect dust outside the stable and carry it Inside. The stable should be constructed so as to collect ai tie dust as possible. Corners rbould be avoided, unnecessary timber should be left out. and the surfaces should

be smoothed.

There should be an abundance of light In the stable. Light is on the cheapest and best germicides. Stables should be whitewashed frequently. Lime itself has a germicidal value, and it makes the stable lighter. Some dairymen use chloride of lime In the whitewash. TTiis assists in killing any form of life with which It comes In contact. A special room should be provided r weighing and cooling the milk. This room should be ss remote from

Clean Water la Eaaential to Health and for Egg Production—Wead Out Inferior Blrda. Young chickens should not be cooped on land that waz occupied by chickens last year. Supply clean water. It is essentia) to heslth and to the ben for the production of the egg. the ccotenU of which are nearly three parts water. A large percentage of poultry, es peclally young chickens, die through drinking from puddles and dirty water in their drinking troughs. As chickens grow, diminish the number of meals, as well as the variety of food. Weed out the inferior birds, whether as to size, form or quality, at the earliest possible moment, feeding the two Jots separately. Fnless the birds are on grass, supply them vith green food dally, therefore cut grass Is excellent A mangel may be cut In halves and supplied for the birds to peck at One of the best foods for growing chickens is the curd from skimmed milk. The milk may be coagulated with rennet, carefully cut when the curd Is set. subsequently drained In a cloth and given to the birds when firm enough to be bandied. Chickens may also receive small quantities of chopped meat, including fat with advantage. If oats are supplied, the best kind are the whole ground oaL

PREPARE HIVE FOR THE BEES All Preliminary Work Should B* Done at Leisure Times—Be Careful Not to Sp'll Sweet*. my F. a. HERMAN.) The wlde-av-ake farmer does not wait until his bees have swarmed and are clustering on a tree-top be.ore be thinks of preparing a hire for them All preparatory work, such as making and painting hives, wiring brood frames and getting the section boxes ready for the anticipated honey crop. .. should be done at leisure times during the dull period on the farm before the rush of other work takes place. How easy It will be to manage a dozen or more colonies of bees this f everything Is set In remdi-

For Instance. If a swarm issues It will only be the work of a few minutes take the hive from the barn and hive the swarm Into It. If the honey flow bursts forth suddenly what satisfaction it will give you to know that you have on hand a few baodrei section boxes ready to act bn the hl’es

Here is a timely picture showing to what measures the civilian population of Mexico has to resort In ord keep Itself from actual starvation. Poor Mexican women with empty market baskets are seen thronging t one of the army food supply depots, where they are given barely enough to keep body and soul together.

Mother's Constancy. | tun”: »na. ^ There ia an enduring tenderness In ] name, sc 'he love yf a mother for a son Out , h » In '-•necends all olherr affections of the | all me real * i It k Milker to kr «km* W j ** *"

r daunted by danger n

ior stifled

worthless!

'** ingratitude She will saenfle wy comfort to his convenience •'ll surrender every pleasure t r -}oytuent: sh^ will glory in his fame | •nd exult in his prosperity, and. '"isiortune overtake him. he will we i ’-h» dearer to through bis mlrfor- j

| York Week!, Ncdcd Again.

“Now. 1 bsle to remind y ties, but that ten yoi “My dear Jobson. night for thinking about th

“CoDscieac No. I »l*li

Revenge In the Kitchen. 'Walter. 1 want to thank you for this soup It is richer and thick .-r thi "t any I ever bad here before." sir. Just coufldeutially. sir lef had a row with the boss way he's wasting stuff Is a

~'^’ kr ^u%n ^^smlUcgi'^greed. tad •*

the stable as is practicable, and should be dean, and the air as free from dust as is possible at all Umira. Some dairymen have a special room in which to take the cow fur milking. Thlu room is kept freer from bacteria than is possible In the general stable. This is a very good plan, but it Is not always practicable. The milker Is often the source of s^me of the most dangerous bacteria found in milk, especially germs which produce coniagioue diseases. Milk thua contaminated Is distributed by the milkman, and i» whole ii.-| K hb<-' hood suffers. This Is a case where there can be no doubt as to the responsibility of the mlJAtmui. and willful negligence sb mid be made a criminal offense. Nearly every physician of expcrienri in our cities has met with epidemics which ran bn traced directly to a contaminate ', talik sug

ply.

Balancsd Ration. A balanced allon ia not to be re garded as tiled in say case, «r„ ply an approximate stamust be varied to sail • ity Of the animal aocoi

Cf Uw to*

Swarming Bees.

at o

If this work is put off until summer time it is more than probable it will not be done at all. When feeding the bees be carttful not to spill any of tbq sweets a boot the apiary, for robbing Is often started

that way.

-. “ —i,

PRUNING NEEDS OF CURRANT In Well-Pruned Plantations No Wood Over Three Years Old Should Be

Found—Is Cross-Feeder.

In pruning the currant ttnco^ragt an upright growth or the brush foil. ,'ith several stems, rather than a straggly habit with but few stems Four to eight stems are desirable, dpending ui»>n soil and variety. Ainto keep a continuous supply- o r vigoi ous shoots coming on. In well pruned plantations no wood over three years

old should bo found.

In setting currants and goosobcrrtM. set them deep in the soil; they wlli not bear fruit unless you do iL liettinc the plants In the bole, fill pari y with soil and then put in some eld dressing and then cover this dressing Currants and gooseberries are ; tees feeders, sud if you want to got a targe you -oust feed for it. Vse tan. dressing and Ik. very liberal with It. This wii pay better than a sms!! dun which n can* a small crop of fnm. poor in quality ami roor In price also. Never Add Souring Preventive. Never add any substance to preset:t milk munm: rieSnlim-tis and ooM sra the only preventive* needed Milk should b>- delivered in good condition. When cans are hauled fa. hey should Ixi full and carried In s ipring wagon. CtrnsUs for farm »• should be made of metal and have ail tola is smoothly soldered and never

J

— 1

snari iMai— - fn> in a