'?rid SSa KM MB| ud ef scent Ynd~ |l?m"isi ahMj r ABtaaf that hunriiiil be! "iBd wkt didst thou bring tny vttk Unnlucked, in the ndatfanauHl mm; ?? I ?"J| u Wf Stood >W1J from tb ' "I shall corns sgaia, ?? long." Art I airer ban sooght its shores afiia Strong art the bond* that hold as back; 'And MT?' , ?f"f?e?t;2u,a,ed ??"?" Ihe room. ,?^iter Uat Mnrie w?s always called peep. She resented it. and stormed ?jt iw girls in French invective, but Ihey only delighted in rousing her tem. Thus it happened that although they i,Wlth her for ?evf>ral months Jnd took such liberties with her name gone of them came really to know lier' V^a,,en in the m,,,5 nnd when ^ J^.gan by mnk,nK ?Port of r, the girl s own hot spirit forbade ?king any overtures of friendliness. No one knew where Peep lived. Per. taps if some of the girls had followed per at night, nnd seen the two rooms In the poor tenement that sho and her toother occupied, they would not have resented quite so much her tireless in t?8*!?' A*. U Wn8, ,hoy wero Jealous LmIhV ?f th0 trifl,n? "ttle sum mhlch Peep earned each week in ex cess of their own wages. One evening there was excitement In C ten,wfnt- Th0 ,uotbor wh?. from feeing listless and pale, had at last ? ? .# l'?r bod* wns KOUo: and Mar fcJ\aIfhysterlcnl tvith ten's and laughter, was explaining it all to the kl* ?JJer uPrench families who occti "*?? Sl,e 1,nd flt last Nirned enough money to send la pauvre mere back to Canada to an inn. Fhere she would be comfortably cared "Ze city, zc dirt, zo bad air. It Is not KriSCr'4V10Ctor *nys!" exclaimed !fii ? HOW? now sho will get J.] ', I work-I send her zc money? gna I keep ze rooms, too. till she re ?onlh.e^tll0rS; klm,,y* sympathetic iouls, who understood the sick French woman s longing, cried out In admira no"* ftnd 8 mcn k,s?ed Marie. th? g,rr? Jubilant Indus mor? ann?ylnK than ever S h operatIve?. Rhe went ear Jj'? ""J. ?"e used to better advantage. last rinse water should contain a liitl#' salt for delicate shades of pink, wlm|, lllr.c and violet may be set with alum, using a small lump to a quart of cold water, and vinegar is good for the dlft ferent shades of green. The best waj to dry short lengths of ribbon is press them smoothly over a clean win. low pane, and long pieces can be dried by stretching as smoothly as possible and laying them 011 a clean board, and If the ribbon has not been wrinkled In the cleaning process, the pieces will Iry perfectly smooth and will need no ironing. Black ribbon can be fresh, sued by sponging with well strained cold coffee or with equal parts of alco. hoi ami water, and If any stiffness Is desired, rub the ribbon with thin gum arabie water and leave It to dry. The ribbons may bo kept free from wrinkles by smoothing them out aftef each wearing and winding them over a roller, and there is nothing better fot litis than a small toy roiling pin which can b?? bought for a trl Ue.? Detroit Free Press. Scotch Sen:; r>s? To one fitinvt of sifted flour aidil four level teaspoonfuls of baking powder; rut Into Ibis one-fourth ?up of In id ji nd ono-fonrtli cup of but* ter; add ont? teaspoon of sugar; bent one egg until light mid add to It two rupfuls of milk; toss this on n floured board; roll out naif an inch thick; cut In three inch square pieces; fold in half lo form three corner pieces; bake on a hot griddle very slowly. Vanilla Cream Stick? P.oll threo pounds of granulated sugar with half a pint of water, let it dissolve slowly on a cool part of the range, then add a large* lahlespoonful of vinegar my! a teaspoonfnl of gum arable dissolved In a little water. Boll until brittle; re move from the lire and flavor with vanilla, peppermint or cinnamon, only work quickly. Hub the hands with sweet oil or butter, and pull vigorously till the candy Is white; twist or braid It, or pull Into long, thin strips, and cut It off. Baked Apple Pudding? Half n pound of pulp of apples, half a pound of loaf sugar, four ounces of butter, the rind of lemon, four eggs, puff paste. Pare, core and cut up the apples, put them In a stewpan with only sufficient water to prevent them from burning and let them stew slowly until reduced to a pulp. Weigh the pulp and to every half pound add half a pound of sugar, the grated rind of n lemon and four well-beaten eggs. Heat these Ingre dients well together, then melt the butter and stir It In with the other Ingredients. Put a border of puff past? round a pie dish, pour In the mixture and bake for rather more than half an kVlt,