the pacifists then spread the notion
among all other Russians.”
We can’t win, so let’s quit now.
That was the Russian pacifist dope as
peddled out to them by the Kaiser’s
paid agents.
“German spies,” added the Senator,
“are doing that very thing in the
United States. They are trying to per
suade Americans that the Kaiser’s
army is invincible.”
Now isn’t that a nice, easy way for
the Prussian bully to beat the other
fellow—scaie him into a suicidal
peace ?
PASSING RESPONSIBILITY
ALONG
“Studying economy?”
“Yes. I have found so many ways
in which other people can effect a sav
ing that I don’t see much necessity
for stinting myself to speak of.”
American soldiers in France study
singing to strengthen their lungs. This
is not necessarily one of the horrors
of war.
ONE DISADVANTAGE
“My dear girl, modest worth is far
better than mere beauty.”1
“Yes. but it doesn’t go far in catch
ing millionaires.”
A LUCKY MAN
Wife—“I can’t find words to express
my contempt for you.”
Husband—-"Hood! Now perhaps T
shall have some peace.”
YOUR DOLLAR HAS SHRUNK
Putting the purchasing |jower of a dol
lar at l'Ht per cent, on the day the
war broke out its value to-day is just
a little more than 51! percent. At least,
that is the figure arrived at by Arthur
L. Lee, a certified public accountant,
whose chart and figures are quoted by
the New York Times.
Mr. Lee bases his calculations on a
itucly nf fifty articles of food of va
rious kinds. If sugar were included
among the fifty articles the showing
would he even worse; and it would
hi* easy to include articles of clothing
and household use to add further to
the gloom.
The chart give you a graphic por
trayal of what happens when millions
of men are taken away from useful
industry, and the whole effort of the
world thrown into destruction, while
tli*' printing presses of all the nations
ate kept busy printing bonds, Inei
dentally, it serves to remind you that
the dollars you save to day and put
away in a government bond will buy
much more when the government pays
it back to you ten or twenty years from
now
For The Women Folks
IJERE is an attractive model for
misses and small women of from
10 to 18 years. The model makes up
splendidly with either silk or the new
Spring wool or mixed materials.
As you see, the costume consists of
a coat and one-piece straight skirt and
while the illustration shows both coat
and skirt of the same material, some
combination is equally as attractive ac
cording to yom own taste, bor the
Id year si/e, yards of .'Id inch ma
terial would he required for the coat
and V'l.'i yards of .'III or II inch ma
terial foi the skirt
CLAM FRITTERS
Drain I he juice from a pint of clams
(canned m fresh) and keep In use in
the friitei hailei. I Ise three (|iiarlers
uf a clip uf Hum, |\\11 !'(((;>, une table
mIXitiii ulive nil seasoned with sail and
peppei Add the cluipped clams and
eunuch clam juice In make I he bailer
die pmpei ciin>iis|encv In fry. Drop
die bailer with a spnnu into but fat
and fry nnlil a li|,dit brmvn,
SCALLOPED CRAB MEAT WITH
RICE
Cream crab meat, mixing with it while
hot two cups boiled rice. Season well
and fill a greased baking dish with the
mixture. Cover the top with crums
and bake until brown. Garnish with
toast triangles and lemon slices.
FISH OMELET
Pick over any bits of cold boiled or
baked fish. Add it to one cup of mash
ed potatoes and heat together, mixing
thoroughly. Beat three eggs until light
and add to the mixture. Brown as you
would an omelet in a greased frying
pan and fold over before serving. To
mato sauce may be heated and a little
poured over before folding, the re
mainder being used as a sauce for the
top. This is an ideal way to use a
small quantity of left over fish or po
tatoes.
CODFISH PUFF BALLS
Cut six raw potatoes in thick slices
and put on to cook in cold water with
two cups of codfish fluff or three-quar
ters of a pound of dried cod cut into
pieces. Cook until potatoes are done.
Drain thoroughly and mash with a
potato masher. Add yolks of two eggs
and two tablespoons of milk. Fold in
the whites of the eggs beaten stiff and
drop by spoonfuls in boiling hot fat
and fry a light brown.
HONEY OF GRAPES
A new sugar, obtained from grapes,
is now being manufactured at the Kov
al Experimental Station at Asti, Italy.
It is the result of exjieriments made
bv Prof. Monti, and is described in
detail by United States Consul Emer
son Haven of Turin in a bulletin of
the Department of Commerce.
This sugar resembles hotiev and has
been named "honey of grapes." It has
the gteat advantage over other sugars
in that it contains no water, and there
fore keeps indefinitely without change
The grapes are pressed, the juice is
strained and passed through succes
sive tulis kept at a steady teui|xuature
of from !*.'• to pit degrees E by set
pentine coils, thus allowing constant
evaporation I lien follows a process
ol refrigeration by which all the water
in the svrup is crvstalliml on the stir
lace id cylinders, scr;»|ieil oil arid
•drained out These ice crystals ic
move all the tartaric acid. Heating
under pressure produces further con
centration until the '‘honey ” will cr\s
talli/e.
(’nosul Haven says this new sugar
is especially suitable for making pre
serves and fruit syrups