When a new length of ribbon, tape, or elastic has to be threaded, either in a garment or through a curtain heading, a bag, or a cover of any sort, time may be saved by stitching the end of the new piece to the old piece before the old one is drawn out. Then as the old one is drawn out the new one follows it in, This method is specially useful when cord or elastic that is too thick for an ordinary bodkin has to be threaded. To prevent the end of a piece of elastic from being drawn too far in it is advisable to slip a large safety-pin through it Sucre à la Creme is made by one excellent cook I know from an old French Canadian recipe. It can be heartily recommended for any festive occasion. Take two cups of maple sugar, chopped into small pieces, and put in 'a saucepan with one cup of cream. Bring to the boil and add a piece of butter the size of a small egg. Stir occasionally until the mixture hardens sufficiently for a teaspoonful to be picked up in a ball when tried in cold water. Remove from the fire, and beat in a cool place, until it begins to thicken. Pour at once on buttered plates, and cut in squares when still warm.
Text read from the printed page and cleaned; old type leaves the occasional error.