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UU?KtU CHEESE BEST DAINTY TITBITS THAT ARE NOT INDIGESTIBLE. Toasted and Served on Saltine Crack ers With a Dash of Worcester shire ls an English Favorite Variations of the Rabbit. Cheese is credited with containing tas much nutriment in one pound as is ?contained in two pounds of beef. It toothers the digestion o? some, but the ?melting or cooking of it does away 'with this trouble, and there are many who believe that the merits of cheese .are all on the side of ease of digestion ?and that is one reason why it has al ways remained the last Cish of the ^dinner. In the old days when heavy feeding J and many bottles of port were dinner tfashlons, the dish cf cheese was of im ?nense importance. It was not a mor ?sel then as it is now to give zest to 'the meal. Huge cheeses were brought whole to the banquet board and were -carved and served with a great flour ish. Big Stilton cheeses were scooped .out and Ailed with champagne for spe cial occasions, and many mixtures were made ci the softer creams with butter and wine, forming a paste to spread on crackers. Toasted cheese is a great English .delicacy, but for some reason it is not much,in favor in this country except In the "rabbit." The old London tav ern on Fleet street? the Cheshire .cheese, got its name from the excel lence of its toasted cheese. A handy way to cook cheese in the manner called toasted is to chop or grate a quantity of it-the mild American cream is best-and then spread it neat ly on saltine crackers. Place them side by side on a flat pan and put them in under the broiler long enough lo melt the cheese. With a drop of Wo; .cestershlre these are very dainty and appetizing. The ordinary rabbit made with melt ed cheese blended with ale or beer and poured over buttered toast satis ?es most people, but there are varia tions. One way is to boil large onions, .chop them and mix them with butter, ?cream, sait, mustard and a small cup of grated cheese. This can be poured .over toast or crackers. Broiled sardines also mix nicely in a rabbit. They are placed on the toast, skinned and boned, and the cheese is ?poured over them. A Mexican way is to use tomatoes. ?Break up hair a cupful of American cream cheese and rub it to a paste with butter, mixed mustard, a little cream and tabasco sauce. Stu* this as it melts and have this sauce ready as it melts. Three peeled tomatoes, an onion and a chopped pepper cooked to gether. Treating a Smoked Wall. If the ceiling of your wall is smoked, or even, as in the case of kitchens, the entire surface is befogged from the ac cumulation of cooking fumes, it will be ?well to go over the surface with lime water first before applying a coat of paint. Walls done this way will be re newed with one coat of paint, when two would be needed to eradicate the damage from smoke and grease. The lime water may be applied hastily with a whitewash brush, and a five-cent piece of lime will make enough to cover the surface of any good-sized Toom, while the cost and labor of ap plying an extra coat of paint would be considerable. Pineapple Cocktail. An economical cocktail is made of pineapple hulls. Cut the pineapple in slices and place the outside and all portions of the pineapple that are not good enough for the table in a porce lain kettle. Boil 20 minutes. Strain end cool. Add to this the juice of a lemon and some of the Juice from the fresh pineapple. Pour this over some fresh pineapple in glasses. Do not make lt too sweet. Serve with either a strawberry or a maraschino cherry floating on top. Haddock With Tomato Sauce. Om pound of haddock, one table spoonful of salt, one tablespoonful of butter, one-half, saltspooaful of pep per, one tablespoonful of flour, one slice of onion, and one cupful of cooked and strained tomato, melt the butter, a6f the flour and seasonings and the tomata Add the haddock and cook slowly one hour. Serve with the eaooa around lt . French Cabbage. Select a whit- head, and after boll Inc, chop fine, and after lt has drained ?quite dry, stir In melted butter, pep per and salt to taste, and four table spoonfuls of cream. Heat through and add two well-beaten eggs and turn the -whole Into a buttered frying pan, stir luntll very hot and^ let it brown under neath. Put a bot dish over the pan and reverse so that the brown under side wiD be on top when served in the .dish. Use Meat Scraps. What to do with small scraps of beef and fowl is a common household question. The fragments may be col lected and made into timbales, hash or shepherd's pie for lunch, with boiled rice or sweet potatoes as an accom paniment. Chinese Salad. Equal parts of cold macaroni cut into small bits, minced ham, lobster and cold boiled carrots, chopped. Mix well and add some good mayonnaise dressing, with a few caper?. FOR BREAKFAST OH LUNCH I Many Easily Prepared Delicacies That Will Appeal to the Most Dainty Appetite. Currants can be used with oranges and raspberries. Cut sweet oranges in small cubes. Add plenty of sugar to their juice to make a thick, sweet sirup. Prepare currants by washing, drying and stemming them, enough to equal the measure of orange pulp, and red raspberries to the same measure. Chill thfm all, the currants in the or ange juice and sugar. Just before they are to be used, mix them and put four or five tablespoonfuls sf the mixture into each sherbet glass, in the bottom of which is a tablespoonful of slivered ice. Cherries can be stoned and chilled and served in sherbet cups, with a sirup poured over them. The sirup ! should be made from water, sugar and lemon juice In the proportion of a cupful of granulated sugar to the juice of two lemons and half a cupful of water, boiled together for about two minutes. Banana dice. o~ange dice and pine apple dice, equal measures of each, make a good combination. Put them in a bowl and over them pour some siruv, made of equal parts of sugar and water boiled to a hair, and pour also orange, lemon and preserved pine apple juice, about a cupful of the juice to three cupfuls of fruit and a half cupful of sirup. Chill and heap In sherbet glasses, with a little grated cocoanut sprinkled on top of each. Peaches, also, can be diced, chilled and served in sherbet cups with Just enough grape juice put over them to flavor them slightly. Watermelon cut in dice, chilled thor oughly and then piled in sherbet cupB with shaved Ice makes a tempting ap petizer. Diced pineapple, very lightly sweet ened, ls sometimes utoed as an appe tizer in sherbet cups. Quick Quilting. A home worker tells of her quick method in quilting. She says: "Try this and you will never go back to the old way: Prepare a quilt or com forter for tacking. Be sure it is taut in the frame. Thread a large darner with the cord you choose to use. Tie the first knot, but do not cut it. In about two inches proceed as if to make another knot, only this time do the weaver's knot with the needle. Do this clear to the end of the comforter, then cut between each space, and your work is done. This is perfectly original with me." Tomato and Lettuce, Nut Mayonnaise. Add to a cupful of good mayonnaise two tablespoonfuls o' fine chopped nuts. Arrange on individual plates or shells two or three heart lettuce leaves and set on each one a small round peeled tomato with a little of the center scooped out. Dress with a liberal spoonful of mayonnaise, let ting it stand heaped up above the tomato. At a recent lawn fete the salad was served in small fluted scal lop shells, a larger shell filled with cheese crackers being passed with the salad. Stuffed Tomatoes In Paper Cases. Cut top from even-3ized red toma toes. Scoop out the center, drain off superfluous Juice from pulp, then add salt, pepper, a little minced green pepper, a few drops of onion juice, a pinch of sugar and if desired a drop of tabasco sauce. Fill center of to mato, put on the top, then set tomato In a paper case and wrap In waxed paper. The little paper cases or cups can be bought where they sell paper novelties or picnic supplies. How to Utilize Turnip Cups. AB a little variety in serving vege tables try small peas or lima beans packed in turnip cups set In cream sauce. Peel and scoop out turnips and after boiling the shells until transpar ent they are ready to fill. Remember In cooking fresh peas to put them in a pan of cold water for half an hour after shelling. Boll them In salted water (not too much water) and cook until tender. Stained Marble. A little turpentine added to som? lukewarm water will successfully re move all stains from marble wash stands. If the marble is much stained and soiled boil equal parts of soap and powdered whiting-about four ounces of each-with one ounce of soda In a little water. When thoroughly blend ed lay the mixture on while hot; let lt remain a day or so. Wash off with clean water and dry with a leather. Salt Extracted. It Is an easy matter to drop too much salt In the potatoes or peas. To remove the salt stretch a clean cloth over the vessel and sprinkle a table spoonful or more of flour on the cloth and allow the contents to Bteam. In a shori time the flour will have ab sorbed the salt To Whip Thin Cream. When whipping cream that ia too thin to whip, a very good plan is to place the dish containing the cream into another dish of cold water and leave lt there until lt is well chilled. Then put it into a pan of hot water and It will whip without difficulty. Loose Handlea. To fasten the handles which have become loose1 on cupboard doors OT bureau drawers warm some powdered alum in an old iron spoon and apply it to the handlea. OPERATION OF ROAD GRADER Harrow and Packer Can Be Used to Advantage at Finish to Properly Compact the Soil. When the time comes to grade the road, put a piow team at work the day before, and go down as deep as you can, turning over the breaking of the previous year. Some folks think that the grader was made to plow with, but I never could figure it that way, writes S. R. Crawley in Farm Stock and Farm. Then start moving the earth over the center of the grade. Set the grader blade at a reasonably sharp slant, and begin on the inside of the plowing. Carry your first load well up the center of the new grade from either side before you bite Into I I I Good Road Presser. any more. Then take another load and move it in after the same fashion, and so on until you have come to the outside of the new ditch. In the meantime have one man along with a crowbar to dig stone and a plow team to turn looee on the ditches as soon as the first plowing has been carried out. In oth^r words, don't try to plow with the grader. Not until you have raised the grade to what you want it, and are clearing out the ditches. Then scrape them down to a smooth surface, and carry the scrapings in. Meanwhile a harrow and a packer can be used to good ad vantage on the grade compacting the soil. And after the whole job ls complet ed, and you have a well-rounded road way built, drive back and forth with a wagon until you .have made a patl^ that others will follow. TREES ALONG COUNTRY ROADS Not Only Useful as Shade to Stock In Fields, but Add Greatly to Beauty cf Thoroughfares. At a recent farmers' institute meet ing the planting of trees along the country roads was advocated. It is a plan worthy of consideration every where. Trees beside country high ways are not of less value and im portance than along the streets of a city. They are not only useful as shade to the stock in the fields and to those who travel along the roads, but they add greatly to the beauty of the thoroughfares and are a distinct asset to the farmers by increasing the attractiveness of their land, say^ an Illinois writer in Farmer's Re view. The theory of the speaker was that the trees should be planted inside of -he road boundaries and not on the farm land, and that the planting should be done as a part of the road Improve ment at public expense or by local or ganizations out of a common fund. The work would have to be done with system, of course, and provision made for the care of the trees once they were planted, but this system could easily be worked out. Objection might be raised in some quarters that shaded roads would not dry out eas ily after rains and would, therefore, be muddy at inconvenient times, but the proper training and trimming of the trees would remedy this difficulty. Every one, even the farmer with out a shade tree on his premises, ad mits the attraction of a shaded road on a hot summer day. Every traveler on such a day greets a bit of woods or an overhanging orchard as an oasis In a desert land and wishes that it stretches on for miles. The occasion al land owner who has lined his side of the road with shade trees-or even with fruit trees-ls regarded by the traveler as a good Samaritan and blessings go out to him. The time will come, perhaps, when trees along the country roadB are desirable and essential and their absence will show lack of pr<- . enterprise in the com munity. Jld-Fashioned Ideas. jurse,, there were, and Btill are i isolated localities, persons who c:,ng to the bad roads of their grand fathers, and resist any attempt to make improvements. These are those who also regret the passing of the spinning wheel, and the domestic weaving loom, with which the women used to make the cloth for clothing the family. It is wilful waste of money to spend it upon roads that are not given proper drainage. (Conducted by the National Woman's Christian Temperance Union.) THE PRINCIPAL CAUSE. The Umpire is a paper published in the East penitentiary of Pennsylva nia, its pages coutaiu frequent testi mony by the convicts to the influence of drink in the wrecking of their lives. Writes one: "Seventy per cent of crime is attributed to drink. Why not make an effort to 'burn our bridges' and cut off the principal cause of our being here? A petition signed by 1.400 men and women in this place would carry more weight and be ten times as effective as any petition signed by a similar number of people on the outside. Liquor is the cause of 70 per cent of us being here. It is the cause of 85 per cent of parole violations. Let us add our little weight to the temperance cause, as a selfish precautionary measure, if for no better motive." Says another: "Many men are so cial outcasts through the use of liquor. It was the cornerstone of my undoing. Through it I gained acquaintances and lost friends. Sacrificed the wear ing of good, comfortable clothes to buy it, slept, in barns and open fields rather than buy a comfortable night's lodging, and called myself a 'wise guy,' while the saloonkeeper, the 'lob ster,' went to a warm bed, and good I victuals, a cozy home and loving wife, taking with him the earnings of a poor man. It was the cause of lead ing me often to beggary. It is causing men to go to jails for villainy. It ls a wife's woe and children's sorrow and neglect. It makes a self-murderer out of a man who drinks to another's 'good health,' and robs him of his own." A LESSON IN ECONOMICS. A workman walked into a grog shop and asked the man behind the bar the amount of his month's bill. He was told it was $11.10. With hands grimy from a hard day's toil the man reached into his pockets, drew out a ten dollar bill and a one dollar bill and handed them over the har. Just as he did so the saloon man's son came in and Baid, "Father, moth er sent me down to say that her new hat will be done this evening, and she wants you to give me $12 so she can pay for it." Without a word the saloon man handed the boy the $11 the customer had given him and added another dol lar to it, whereupon the workman, L pointing his finger at the saloon man, 'sa.i: "Is that where my money goes? Twelve dollars for a hat for your wife? Why, only yesterday I refused my wife $4 for a new hat, because It was too much. This is the last time I am going to buy clothes for some one else's family with ray hard-earne? money. I am going to climb right up on the top seat of the water wagon and stay there." And he did. IN THE MIDST OF BATTLE. The temperance cause stared out well-nigh alone, but mighty forces have joined us in the long march. We are now in the midst of the Waterloo battle, and in the providence of God the temperance army will not have to fight that out all by itself. For sci ence has come up with its glittering contingent, political economy deploys its legions, the woman queetlon brings an Amazonian army upon the field, and the stout ranks of labor stretch away as far as the eye can reach. As in the old Waterloo against Napoleon, so now against the Napoleon of the liquor traffic, no force is adequate ex cept the "allied forcea."-Frances E. Willard. TWENTIETH CENTURY POLICY. The mother deer hides her fawn from wolves In a thicket. That waa what woman did for ages. Now she is out in the open hunting the wolves. She started out for the saloon keeper and she has come home from millions of- square miles of territory with his Bcalp at her belt. She prays, of coarse, but she keeps her powder dry and shoots at the monster to kill. Her success has established her ability to conduct an aggressive warfare against the evil of the world. And there need be no doubt that thia aggressive pol icy will continue until the world has become far safer for the young than it ever has been.-Grapho, in the Con gregationalist. NO P00RH0U8E& We have practically no poorhouses in our state. Out of 50 counties, 44 have none at all, and in the other six the poorhouses are more what might be called county hospitals where sick old people are cared for.-GOT. L. B. Hanna. BY ALL MEANS EDUCATE! It is the thoughtless vote of the un educated and misguided mass?e that enables the enemies of personal lib erty to deprive Americans of the in heritance left them by the fathers of this republic. Educate the masses and liberty will return to all of us!-The Brewers' Journal. By which, wo suppose, you refer to the fact that Cambridge, Evanston and Oberlin won't tolerate a saloon and Chicago's slum wards have them on every corner.-The Vindicator. Hot Weather Garments Let us help you to keep coo! during this sweltering weather. We have the garments that will enable you to keep "as cool as a cucumber. " Come in and let us show you our athletic under wear-our light weight suits in Palm Beaches. Mo hair, serges, sicilians, cassimers. etc. Full assortment lof Ec?pes negligee shirts. Nothing better on the market for the money. Shoes and Panamas to fit everybody. If we haven't what you want in order to keep cool we will order it for you. Come in and let's talk it over. i Dorn & Mims. All of the New Things. Our Spring stock is now complete in every de partment. It matters not what the ladi^.j want we have it. Come in to see all the new Spring fabrics that we are showing in the beautiful colors of the season. Goods for dresses, goods for skirts, goods for waists-for misses and ladies. We also have a very large stock of trimmings, lace embroidery, etc. We can please the most exacting buyer in these goods. We are showing a beautiful assortment of un derwear for ladies, misses, men and boys. Come in before you buy your supply of light underwear. Our Shoe Department is well supplied with the most stylish oxfords and slippers. We have them in the popular lasts and in patents, gun metal, tans and vici kid. We invite the men and boys to see our stock of clothing and hats. Our prices are reasonable. J. W. PEAK --? Medical College of the State o? South Carolina -Charleston, South Carolina Deparimenss cf Medicine and Pharmacy, Owned and Controlled by the State. 86th Session Opens October 1st, 1914. Closes June 3rd. 1915 Fine New Building ready for occupancy October 1st, 3914. Ad van tageously located opposite Roper Hospital, one of the largest Hospitals in the South, where abundant clinical material is offered, con tains 218 beds. Practical work for Seme- Students in Medicine and Pharmacy a Special Feature. Large and well-equipped Laboratories in both Schools. Department of Physiology and Embryology in tffiliattOD with the Charleston Museum. Nine full time teachers in Laboratory Branches Six graduated appointments each year in medicine. Por catalog address: OSCAR W. SCHLEETER, Registrar, Charleston, S. C. Don't Read If not interested. But yon are obliged to be Interested where mon ey is to be saved in the purchase of necessities of life both for your self and livestock. We are now in our warehouse, corner of Fenwick and Cumming streets, two blocks from the Union Passenger Station where we have the most modern1 warehouse in Augusta with floor space of 24,800 squa.e feet and it is literally packed with Groceries and feeds from cellar to roof. Our stock must be seen to be appre ciated. Our expenses are at least $450.00 a month less since discon tinuing our store at 863 Broad street, and as goods are unloaded from cars to wareheuse, we are in a position to name very close prices. If you really want the worth of your money see or write us ?RRINGTON BROS. & CO. Augusta, Ga.