ones slTe, H ti as Important to avoid tarlnx a large amount of food and drink left over as H Is to provide One thing to be borne In mind Is that an Item which Is part of a foil menu will be served In smaller portions than when It Is part of a limited number of dishes. The following are the quantitles of materials which a famous chef reoomit lor 100 guesti one-half pounds

Six gallons of cocoa made from three gallons ea h of milk and water and one pound of cocoa. Four pounds of loaf sugar. Five gallons of oysters. Two hundred and sixty sandwiches, made from 16 loaves of bread and four pounds of butter. Thirty pounds of ham, to boil and slice. Ten medium-sized cabbages for cold-slaw. Twenty pies. Five loaf cakes and five layer

Eighteen quarts of ice cream. Ten four-pound chickens and SO heads of celery for salad. Five chickens and live tongues sandwiches. Five quarts of dressing for salads.

Round Steak a la Quin. Cover a slice of round steak (cut about one and a half Inches thick) with flour, and, using the edge of a plate or meat pounder, pound as much as possible Into the meat Melt two tablespooiifuIs of fat In a baking pan; brown the meat quickly on both aides In this; sprinkle with salt and pepper and cover with two cupfuls of water tomatoes, adding one or two sliced onions. Cover closely and bake I iw oven for several hours, or until the meat is tender throughout. This Is an excellent recipe for use in the less cooker. Serve with tomato ios or alone with the gravy. This may also be cooked very alowly on top of the stove.

Chicken Hollandalse. three tablespoonfuis buttwith one teaspooatul finely chopped onlou until yellow. Add V *r. and pour in gradually half cupful chicken stock. Stir until the mixture thickens, then

tide of food, and' with chopped boll

slices of olives an“ f pickles. The hostess will makt, Iwo different of sandwiches. s«ne with the tore moistened widi vinegar or Juice, others wlthlut. for many sons cannot eat ac£s Practically all meat sandwichextremely rich, and strong condif*'* V are used in the

and strong coaid** V are used In the Oiling. espedallJ® rt ^lard and catchup. While white » tB *makea a delicate sandwich, darv w •neats mixed with mayonnaise ai^ w ® D her relishes are

way. When

hot sanuwichee if*' verved at a noonday luncheon atF* Ike, the contents cf the sandwich | e Hid be placed between the layers'^ - •'bread and Med. or the bread toast^J and covered with a cooked meal filing, then covered with buttered toast and served hot.

ECONOMY IN (THE LAUNDRY

Savings May t>ee*i Small, but Amount to a Lot In the Course of a Year.

Soft water for use in laundry work, saves soap, clothing, time, energy and money. Buying soap by the box Is more economical than buying it by the quarter's worth. Removing the soap from the box. and piling It In such a way that it will dry, causes It to wash away less rapidly, and therefore to last longer, than if not dried. Having a firm, substantial washbench. of a height suited to tbo worker, so constructed as to hold the tubs securely In position, saves time and energy. A good stationary wringer, or one which Is so made as to be clam pod securely to the tub, is a necessity. When through using the wringer, loosen the screws to relieve the pressure on the rubber rollers; wash clean, wipe dry and put It away where It will keep clean until needed. Occasionally 'cleaning the wringer with kerosene, and the washing with soapsuds, rinsing and drying, tends to keep It in good condition.

had stopped la his mad parsult of financial power to thank the good Cod for anything it would have bees • of bis work which had o protect bis wife from every hardship—from every ugly t In life that balpa to bring the Una fret and worry to a woman's face the stoop of ago to her shoulders. The Woman, from the high pedestal upoa which The Man had ast her, r the valley la which he worked. She saw him giving of his might to the achievement of we. At first she seas proud of his success, although It never ceased to hurt her that she had no share In the work which brought 1L but when she voiced the hurt to The Man he told her that I the very foundation of his i. his inspiration, his Incentive, and The Woman learned eventually to be silent while she watched The Man grow fagged and old and ugly as the battle be fought took Its toll of hlr strength.

add one-half tablespoonful lemon Juice, three-fourths Kaspoonfol salL eighth teaspoonful paprika, one half cupful chopped celery, one and half cupfuls cooked chicken (cut In cubes), two table*poonfuis pimento, cut fine. When boiling, add the beaten yolks of two eggs and cook one Me. Servo on buttered graham I

Pickled Oelore. Take small onions, white the boat, pure boding water oo them, let stand till cold, then you without hurting your a brtna of boiling water and aaR ao an egg will swim In it; cover your onions and let stand for H hours and drain. Take a handfnl at a time la a cloth, and pat the water out in your Jars; pour and cork tight. I use no spice—they don't need It—and they keep growing harder the longer you keep them. Exchange.

The time came when a gulf stretched between The Man and The Woman that neither the one nor the other ronld bridge. The Man who had forged 11 the Unka of their united life, alone and unassisted, found himself stooped with car* before bis time, while The Woman, because she had not borne her share of the burden, was younger i her years In both appearance and experience. Finally tha space between them became so wide that The Woman made no effort to call ac It. and The Man was ao absorbed In making dollars that he did not notice what was happening until one day it was home to upon him that he bad become an old man—wrinkled and stooped and unsteady. Whereupon he turned his face toward The Woman, but all be i was the great gulf of seething waters which stretched between them, and all he heard was her laughter across the distance as younger men told her how a-mderful a thing was the youth and b.taoty which she had managed to

Pot heesL Here Is my pot roast; Into a basis put a layer of sliced onions, on silced potatoes and a layer of chopped or allced cold mutton or lamb lend of your last roast). Continue until full. Now add salt and a red pepper. Now cover top with potatoes cut lu halves, which will roast a pretty brown. Sometimes I use a pork end roast the same way. only add a little Savor.—Exchange.

Fish Chops. If canned salmon be used drain Juice, remove skin and bones and pick fine. Add teaspoonful lemon Juioe and dash of paprika. Make white sauce as follows; Two tablespoonfuls butter. one-fourth cupful Hour. Add fish and a teaspoonfui parsley; when cold shape Into chops. Put piece of ronl Into end of chop, chop bone. Fry to deep fat.

Windmill Signal*. The English are a practical people who know the consequences of spying At Lemnos there are a number of mills, five or six to a group. The owner* of the** mills are not permitted to run them altogether to their llkTte English admiral require* that they shall have bis author!xatlon A proprietor came one day to ask the admiral emission to run four mills j for two hour*. The officer restionded No. you may ran two mills four lour* '• The reason for this has been stated that certain milters had an out side arqaalnL-ne* with the sea where the wings of thslr mills would carry atgnalB and rovaal to th* German submarines prowling about the Island tbs ■nv—f ■ of th* boats of —U Cri de Paris

Molasses Sauce. Put over fire to cook one fourth cupful water and one-fourth cupful molasso* When boiling, stir to oue teaspoonful < heaping) flour mixed to one cupful sugar. Cook two or thro* minute*, then take from the fire, and add oi:« half tablcepoonful vinegar Nutmeg to taste and butter or not. as

Scotch Oat Cake. Mix oatmeal.-ground fine, with a little salt and enough water to make a •tiff dough Roll on a floured board antll It I* one-eighth of an Inch thick and bake to one sheet to a alow oven without browning, until dry and hard It should be a dull gray to color. When done break into piece*

To Makt Lac* Yoke* Likt New. Apply a white past* auch as Is used tor cleaning whit* shorn Rub tbs pasts on smoothly, let It dry.

Unique Salad and Dessert. E=tra mayonnaise Is served In a half lemon skin that has been relieved of the pulp and had a slice cut from end so It stands upright. It may also be covered with a fluted paper

The yokes of hard-cooked egg* may have pepper, salt, olive olL a dash of Worcestershire aance added to them and mixed to a paste, then formed Into small balls, roll them Impowdered nuts and drop them into the salad, using the rings of white for the garnish on top. For the simple home luncheon the ordinary pancake may do duty for

Late Summer le Trying Time oi Breeding Animals—Necessary for Best Results to Keep Flock in Vigorous Condition.

(By W. M. KELLY.) ' It has been my experience to handling breeding ewee that one cannot place too much Importance upon planning their feeding and manag-ment. ao that by the time the mating season arrives the ewes will be to vigorous, flesh-forming condition. It Is s serious mistake to have the breeding ewes In a poor, run-down and unthrifty condition at mating Umo. The late summer Is a very trying time on the breeding ewes; and unless a man maintains the flock In strong, vigorous condition, deleterious influences are bound to creep In and cut down the annual profits. U la very desirable at weaning time to hare an abundance of pasture and supplemental forage crops so that the ewes may be able to recover ^their normal condition gradually and be ready to be mated aa soon as the mating period arrives. The ewes that produce the best lambs st weaning time are us nail y the best breeders In the flock and ahoold be given the best food and care. Right here many flock owners make a mistake by disposing of the ewes that show a lack of condition before the mating season arrives. Ewes that have suckled their lambs well daring the summer sro sure to bo reduced In flesh st wesnlng time, and every effort should be made to bring them to a strong, vigorous condition before the mating season arrives.

The safest way to Judge the value of a breeding ewe is to examine the quality of the lambs at weening time.. In nine caaee out of ten we shall find that the best lambs belong to the Individuals which are run down In flesh and show a lack of condition when weaning time comes. Many make a mistake by feeding ■e ewes a ration of fat-r reducing foods r *

Champion Southdown Ram.

Dalecto Fruit Salad. Halve and aeed one cupful of California white or red grapes and mix with one cupful of stoned cherries, two oranges cut in small pieces, on* chopped tart apple, two diced bananas. m*-balf cupful of chopped celery and one cupful of chopped nuts. Chill thoroughly and serve on lettuce with the following dressing: Mix one cupful of sugar, one tablespoonful of flour, two table*poonfuis of melted butter, one well-beaten egg. the si rained Juice of one lemon and two cupfuls of boiling water together. Rtlr over the Hr* until the mixture thickema. then cool.

Kitchsn Hints. If an ordinary while pin Is held between the teeth while peeling onion* It will do sway with forced weeping If you went only a llltlc bread crumb* and are not a provident housekeeper with a Jarful ready rub two stale bread crusts together over a bowl until enough Is rubbed off This saves time snd trouble of getting out board and rolling pin.

Com Puffs—Luncheon Dish. Mix one and one half cupfuls esnned com with one cupful milk snd yolks of two eggs beaten; stir one rounding teaspoonfui baking powder Into one and 'ie-half cupfuls pastry flour and onel If teoapoonful salt. Fold In the beaten whites after the other Ingredients are thoroughly mixed. Dakc In gem pens 20 minutes to a moderately

but this la not to be recommended except In extreme caaee. During the late summer and sarly autumn the flock owner should depend too much upon natural pasture. At this time of year It Is Impossible to produce good pasture of any kind ut.le*a preparations have been made early In the season by sowing forage crops. / With good pasture and forage crops and the addition of a very little grain food, the ewee can be kept to a vigorous. flesh-forming condition until the mating period arrives.

One of f Properly J it Should

Why pay 25 cent*' a pound Tor

Not

many years ago when most knew how to butcher snd cure meats few of them were without a smokohouse and a meat storing room of some kind, writes Loah Ruth Lippineott to Farmers Mall and Breeze. The development of the centralized plant or packing house has caused a great majority of our fanners to lose the art of home curing. It will be profitable, with the present high prices of cured meet and market values of live stock to cure meet for home use or even the

local trade.

A properly designed smokehouse la one of the essentials for good meat

CHEAP MIXTURE FOR VERMIS

Formula Given by Pennsylvania State Collage—Should Bo Kept on Hand tha Year Round.

Side Section of Concrete Smokeheua

This should be a fireproof bulldlnr The accompanying figure, furnished by the North Dakota Agricultural college, shows the side section of a concrete structure that is about the right size for the average farm. This house also Is suitable for storing meat. It Is cool and sanitary. If a good lock and burglar alarm are put on the door the meat will be comparatively safe from thlevea. The fire box la placed on the outside of the building for convenience In controlling and replenishing the fire and smoke. There la little danger

rmngemrnt. This bouse will €Ut about 665 with cement mt JO orals a hundred and lumber at 230 a thousand. This does not include the labor of construction. Here Is the bill of material Forty-eight sacks of cement, 4 loads (l\i yards) of sand, 8 loads of stone, one door, two 2 by 8 by 12a for door frames, three 2 by 4 by 14s for meat hooka. Lumber for forma: Eight! 2 by 4 by 10s; sixteen 2 by 4 by 8a; 600 beard feet sheathing.

WELL-TILLED FARM IS BEST

It Is Not Number so Much as Quality and Caro Given That Comblna to Bring In Not Rcaults.

If you want apples to keep well, pick them on brighL cool days.

Remember the hog* need charcoal worse than you need tobacco.

Hens more than three years old hare no place to the farm flock.

The new. stored corn should be well ventilated or it may mold.

Calrea like to use their teeth. That la why the orchard la no place for them.

Keep selecting and pushing the hogs off to market as soon aa they are flL

Fried Rice. One cup of rirs in three pints of boiling water Add plnt-h of salt and boll rapidly for half an hour Drain thoroughly to colander, then put the Mcc 1*0 toihaa thick Into dlib. put a weight on lop and allow to become ««ld. Cut Into slice* and dip alter nately Into crumb* and egg*, and fry deep hot lard. Thl* Is nlu* served with meat gravy or sirup.

What the grain grower takes from the soli, tbc dairy cow to time

Whan Food Is Too Salty. It Is an easy matter to drop loo meb salt In the potatoes or peas. To remove the aalt stretch a clean doth >ver the vessel and aprtnkle a table 'poonful or mare of flour on tbc cloth and allow the routraU to •team In a abort time the flour will have ah •orbed the salt.

Oyster Cocktail. Select six small oysters, season wltt etnou Juice, one ter.*poonful of tablauoe and add aalt sparingly; aarvt • grapefruit

There is no need of a henhouse being any higher than one can stand In Without bumping His brad.

Dairymen ran well afford to keep close to homo when foot-and-mouth dtaessu ta running wild.

A few sheep, a small herd of cows, le or two good brood sows, a Bock of Plymouth Rock* or Wyandotte hens, and a few turkeys, on a small farm, well cared for. will bring better net results than large flocks, big herds and big droves. It Is not the number so much as tbe quality and the care given that combine tbe net results; somu men think they must have a big farm to make anything; such men often make out of pocket. There la economy in working as much land and growing as many crops aa can be well taken care of. but there la no economy in attempting more than can be well done. A veteran farmer used to say that he planned his work to the winter so that he would hsve under cultivation Just what could be thoroughly worked with his regular help, and he was usually able to get his work done at tbe proper time, and was not obliged to slight his work. And he generally managed to have as good crops aa any of hit neighbors and he did not work hard, either. If farmers would but take a lesson from this, break up leas land and spend more time In thoroughly flttlng It for tho crop they would have time to cultivate It more thoroughly and to harvest It In proper condition and attain larger crops from tbe small area than they do from the larger.

EXPERIMENT WITH HOG FEED

Relative Value of Potatoes and Corn Obtained in Teat Held at the Wisconsin Station.

Tbo relative value of potatoes and corn as feed foe hogs, obtained to a test at the Wisconsin station. Is given follows; Four hundred pounds cornmcsl fed alone produced 100 pounds gain; 2i;2 pounds cornmnal with 786 pounds of potatoes, weighed before cooking, pro duced the same number of pounds

While there are marrr ready-pre-pared lice mixtures on the market, none are more effective than a mixture recommended by Pennsylvania State college It may be made at

borne and Is cheap.

The formula la: Two and one-halt pounds of plaster or parts, three-quar-ters of a pint of gasoline, one-fourth of a pint of crude carbolic arid. When the Ingredients are mixed, one win have an effective lice powder that costa less than five cents n pound. Tha mixture should be worked through a fine sieve, to break up lumps and ta get la such form that it will sift read-

ily.

When It is first mixed It wfll be too wet to sift, but the gasoline will soon evaporate. The active principle la driving away the lice la the carbolic acid. Ta use the homemade preparation, which should be kept on hand the year around, one alfts it over tbe birds tbe same as any other lice pow-

RUNNER EXCELS AS FORAGER

Utility Fowl, Noted for IU Egg Production, Is Often Termed Leghorn of the Duck Family.

The Runner la s breed of small utility duck noted for Us egg produoUon snd Is eften termcd^^gtopboni of tbs duck family. ^H^^-cka have bora credited with focSra of more than 200 eggs each to flocks at ten. and 192 eggs each lij flocks of 1M.

Young Runner Ducks.

The 'Runners- are aetiva in their habits, are good foragers, and on aa extensive run are able to find a larga * proportion of their food. They i nonslttcra. are hardy and easily reared, but do not aland conflncmcat well. Their flesh Is of a deep yellow color and Is of fine quality, bin their small la rather against them for market purposes, except for broilers.

PULLETS FOR WINTER LAYERS

In selecting pullets for this winter 1 * layers. It Is advisable to chooee those birds that have grown rapidly and well and those that show quality, aa Indicated by a soft, pliable akin over the breast hone and abdominal cavity. In addition to these two considerations quality Is further Indicated by tbe texture of tho head parts. Hi* comb and wattles should not only he well developed but should hsve a ntesq smooth, velvety texture. A fourth consideration In selecting the prospertli* layer la that of capacity. A tara ta soil on needs lota of room, that la to say. room for tho digestive and n-produa-tlve organ* Such capacity la ludlrsD •d by good width between (bo pelvt* bonee and also good width between these and the rear rad of tho kcat

Keeping all sizes of pig* and hogs together la responsible for th* creation of tho-isauds of s-nprufitable runt*.

I*repare a stable for the raiver and yeailings to the sunnleal corner of th* barn

iTovWLijM'mi- fcii ture tor the towo naturally need il

Profc-SBor Henry who conducted the experiment*, say* Frpm this wo learn that 786 pound* of potatoes when fed to pigs after being cooked, effected a saving of 178 pounds of corn rural. 412 pounds of potatoes taking the plac# of 100 pounds of corn-

rnral."

I'rofessor Henry to his book •‘Feed* and Feeding" also says that the Copenhagen station found 4b0 pounds of cooked potatoes equal to 100 pounds of mixed grains for swine Since corn baa somrwhai higher feeding value than the grains used to this i*et.

Ration for Chicks. A ample grain mixture In corn, wheat, sn.l oats, a little more rorn.sa the weather gets colder and less ijurtog tne summer days. A little buebwheat and sunflower sood added Us thl* mixture during fall and winter months is beneficial. Green foods, such as alfalfa, rafibagr. itprouleB oats or mangels should be fed freely Freah green cut bone or br^ scraps and charcoal should also be supplied at all seasons ol the vear

• fair t

pounds narhi of potatoes alter cook tog. arc equal to one bushel (M Pound*) of rorn to feeding pigs.

Si Might Is Natural Tonic. Sunlight Is a jialura! tonic for Hitle tugs, sad they revs! ta B.

Litter for Duck House*. The best titter for duck miusra la shavings, altnough sawdust will sere* Ellber Is better than straw, which quickly b-comei. damp. H Is nocu» sary to have plenty of chan utter la the »«*dln,; bouses both to keep tha Boor ary and to protoot the ere* waich are net laid m ..... dropped auv where the nucha 4

1 v**'' 4 * , Ut ' u * addith • M ck \ «re Ibj,: . .1 - »

Advisable to Select Those That Have \ Grown Rapidly—Hen In Action Needs Lots of Room.