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A Page Devoted to the Interests 0F Women Readers4 CRUMBS 0F COMFORT (Fram Christian Science Monitor) The influence of a glaci heart ex- presseci in happy sang is illustnated by Browning in "Pippa Passes." He takes the instance of a litile Italian working girls out on holiday, a.nd uses his genius to show how Uer Jay- ausness touches the lives af those whom she meets and passes. Out of Uer own joyous sense Pippa sang, and an the mornow returneci ta Uer silk winding, unconsciaus that by Uer sangs she haci touched tUe hearts of men. We may nat always realize tUai we are manifesting GOc through a song of praise and joy; that we are teliing tUe worid of His goodness when we renden a kindness or lit a burden; but we are. We are telling it alsa of God's nearness; that He is a Goci at hand; tUai He is ever pres- ent, availabie gaod. For men could have no abiity or inclination ta sing andi be joyous unless they f elt the urge within them ta respanci to the presence of divine Love. Did nat tUe Psalmisi say, "In thy presence is f ulness of j03"' ? What grand resulis wauld follow an effort on the part of each of us ta refleci Gad in the simple ways, ta let fear andi madness disappear from thought. and to sing aur sang af joy! We do not always know how lives are brighteneci or hope is re- newed by some deeci of kndness or a cheerful smile. God's nearness and gaadness wiii always be at least a litile more apparent ta, some heart because of a sang of jo.10 The indîvidual who dispenses crumbs of comf art through the practice of joy, gladness, anci iaving-1 kindness gains dally in confidencej taward Gaci. goaci. Furihermare, he1 is releasing his body fram the blind- in.g beliefs of fear and haie, andi in1 surmounting trials is gaining even greater proofs af Ood's care andi lave. Women's Page Rel Mirror - - says Dr. TUe Womens Page o! tUe present day newspaper was pictureci as the "Open Doar" thnough which we see tUe world's af! airs, by Dr. Helen: McMurchy, OBE., when sUe adi- dresseci tUe Women's Press Club in Toronto recently. '"Old !iends, per- sons or causes, are often nediscover- eci thraugh the news columns o! such >r page, anci women in distant ancd isolateci localities finci it possible ta keep abneast wiih the things tUai are interesiing andi accupying athen femnine minds andi ands in the urban centres," Dr. McMurchy acic- eci. Paying tibute ta tUe men whase foresight Uad made possible tUe Women's Page, and ta tUe women wha make it 50 nteresting, tUe speaker saici that tUe Women's Page was now the mosi widely reaci sec- tion lu a newspaper. Fram oun awn expeience we know tUai mare caminents are made a! the Wamen's Page in The Statesmanî than perhaps any othen page than Use Glen Rae MILK For Cookingand FOR BAKING, COOKING, DR] Lee Scott, wiII find the extra ç Cream is an item you cannotà extra quaiity that means saviri ion and better produets for yoi your labor. Glen Rae safe mil you from a dlean, sanitary plan Delivered IR Glen Ra PHONE 408J R. R. COS YUNS Excellent Address By Mrs. C. J. Smale Given at Institute Bowmanville Women's Institute held the February meeting on Fri- day at the home of Mrs. H. H. Dili- ing. Queen Street. Mrs. F. C. Col- mer, President. presideci and the meeting openeci with community singing and the Lord's prayer in uni- son. Mrs. J. Thickson, secretary, read the minutes, and announced that the Summer speaker wifll Ukely be here in June. Each group is attempting to raise a small sum af money to close the business o! the year. Mrs. E. R. Bounsall reported the purchase o! a cushion for the Institute Ward in the Bowmanvilie Hospital. Mrs. W. Hall called the roll, but the re- sponses ta the subject "Helpful Ici- eas for Mondays and Saturdays" were few. The programa was in charge of Mrs. Ross Grant andi her group, the former presiding. Miss Clio Andier- son sang splendidly "The Swailows," and so pleaseci was the audiencie that they cafleci for an encore which was cheerfully given. Mrs. W. H. Yeo reciteci a number tUai toak well and later in the program was heard ag- ain with pleasure. Mrs. C. J. Smaie gave an excellent paper on the three L's--"Laughter, Love and Life," that everyone enjoyed and f ully apprec- iated. Her closing was a selection f rom Elia Wheeler Wiicox that was most appropriate. Miss Audrey Prout rendered a very delightful piano solo as a clasing number. Vote o! thanks maved by Mrs. Bounsall and seconded by Mrs. W. J. Culley was extendeci ta all thase taking part in tUe program, and an- other vote maved by Mrs. Jackman a.nd secondeci by Mrs. Hall, to the hostess, Mrs. Dilling, for opening Uer home for the meeting. Next meeting wili be held on Fri- day, March 23rd. at the home of Mrs. F. C. Calmer, in charge of Mrs. Frank Jackman andi Uer group. It is expecteci Miss Graham, Public Health Nurse, will be the speaker. 'J- Not what we wish, aut what we neeci, Oh. let Thy grace supply; The good unasked, in mercy grant. The iii, though asked. deny. :Iects Life as in Helen McMurchy the eclitorial page. Sa widely known has this page become among the na- tional acivertisers of Canada that we are frecjuently requested to insert advertismng on "Wamen's Page Please." We have maintained a steady im- provement, of aur Womnen's Page and we are desirous of making it of even greater service ta our women read- ers. If any of these readers have any reasonable plans to improve this page we shall be glad ta, hear af them, and incorporate any f eatures that we deem in the Interests of aur women readers at large. Our efforts ta steadily increase The Statesman in reader interest and attractiveness are showing tang- ible results in a steady flow of new subscribers. Many who would like to subseribe ta The Statesman have flot done sa because they have found it difficuit, ta spare the $2.00 sub- scription at one time. For the bene- fit of these we suggest that they sub- scribe for six months ai $1.00 or three months at 50c. INKING, you, as weil as Anna quaiity in Glen Rae Miik and afford to overiook - it's this ngs to you as weli as satlsfac- our table and better resuits for 1k is pasteurized and cornes to Mt. Fresh DalIy te Dairy L STEVENS & SON, Proprietors BRAND IN SYRUP - pure, wholesome, d economical table ,rup. Children love delicious flavor. MlA WrAR arn *ItAVn b.,nn.. LESSON 7 EGGS AND CHEESE In tUis lesson, we are gaing ta make a study o! bath eggs andi cheese, because these twa veny ex- cellent foocis have a great deal in common. They are bath very nutitius- they heip ta builci up aur bodies when we are young anci they replace worn-out tissues ai ail times. TUey do the same wonk fan us tUai milk, meat, fowl, f isU, nutmeats, beans andi peas do. Anothen thing eggs andi cheese have in common is tUai they bath neeci ta be cookeci ai 10w tempera- iures. EGGS Eggs are a veny valuabie faod- they are second only ta milk, andi so are veny important. Wben an egg gaes into a mixture. we shouici not look only aitUe casi o! it, but tUe actuai gooci fooci it coninibutes. Andi anothen gooci point-eggs are easiiy cigesteci. We have a great many ways o! cooking eggs, for serving ihem ai even- kinci a! meal. TUen, besides reai egg dishes, eggs are useful ta use in these ways: For 1. Thickening sauces, custards, fiUlings for cakes andi pies, salaci dressings. 2. Lea.vening fiaur mixtures-that is, making ibem light (alone or ai- ong witU baking powder. etc.). 3. Making other mixtures such as omelettes, whips, souffles. 4. Making a caating. along with fine siftedc cumbs, fan tUe outside o! croquettes, fish, etc.. sa tUai when we f ry them in hot fat, a crisp cav- ening is quickly formeci andi tUe fat cannai gei inside ta tUe mixture: on sometimes jusi for tUe cispness a! the outer coating tUai is wanted- as in a breaciec cutîci. 5. Binding mixtures tagether - such as baitens andi daughs: or po- tato cakes. meat or fish boaves, cra- 1quettes, etc. 6. Giving smoothness ta f razen desserts. 7. Giving bod.y ta mayonnaise dressing, Hollandaise sauce, etc. 8. Improving the texture a! bat- ters andi athen mixtures. aud giving them ichness andi hayon. 100. 9. Beaten whites acideci ta gela- tine mixtures. tunn them mbt gela- uine spanges. In short. we coulci neyer bape ta do fine cooking without tUe Uelp a! eg.Standard Egg Cookery Eggs shoulci neyer be biled-when cookecl in water, they sUould be kepi below bailing point. Soft Coolced Eggs-Bring waer-2 cups water for firsi two eggs. then 2 cup for each extra egg-ta boiling point-witbdraw f ram Ueat. put in eggs, cover, andi let stand 7 minutes. in an ordinary saucepan, 5 minutesl in a heavy metai pan tUai hoicis tUe1 heat. Hard Cooked Eggs-Foiiowý same methoci extending time ta 25 min- utes with siight heat unless pan is very close andi Ueavy. Poached Eggs-Unless you have a neai egg-poacher. use a shailow pan. Put in boiling water deep enaugh ta caver egg. If several eggs are being dane. greaseci rings an gem jan tops will help keep them in shape. Acic sali-'2ý teaspoon ta each pint a! water. Break eggs in a saucer, slip- ping each one inta a ring on into the water. Caver andi cook aven bow heai. keeping waten below boiiing point. Lif t oui cane! ully with skim- mer, drain andi serve on hot buttereci toast an on mouncis of green vege- tables such as spinach. on surrounci- ed by thick tomata or other sauce, Scrambled Eggs-There are two types o! scrambled eggs-one tUai shaws a mixture o! yellow andi white curd, tUe ather a sof t andi creamy! mass, cusiard-like. For tUe finsi kinci. beat egg anly! slightly with a fork, ta mix yeliawl andi white. Seasan with sait andi pepper andi acic no milk or oniy 1 teaspoanful for eaÀch egg. On in- crease tUe milk for a sa! ten mixture. Meii a little butter on bacon drip- ping in frying pan, pour in tUe egg. or beiten, coak in double boiler whene it won'i scanch): and as it tickens on bottam o! pan, stir and scnape it off. Fan tUe creamy scrainble, beat eggs weli andi addc 2 tablespoons miik for each egg. Seasan with pepper andi sait or onlon sai1t. Meli fat in pan, paur n mixture andi sur until it is thickened but stili saf t andi creamy. Serve ai once on buttereci toast. Sa.vory Scrarnble - Fry a litile choppeci bacon andi anion tagetber in !nylng pan, some choppeci green peppen too, when avallable, or slceci mushrooms. WUen cookeci, pour lu eliher type o! egg mixture and scrambie as usual. Serve on butter- eci toast, or lu spli andi buttened bot tea biscuits. (See Lesson 3). Baked. Ets-Break eggs itolu- divîdual buttered baklng dishes or moulcis, season, put a small ece o! aven (at slow heat, 325'F) or on top af the stave. When firm, slip each egg out on buttereci toast. Or f iii dish ta haif depth witU well thickened andi seasoneci tomata pulp or thick tomato sauce or canneci ta- mato soup, unthinneci. Drap in thei eggs and bake in a slow aven. Baked Eggs in Sausage Cases-q Line muffin pans with a thin layer1 o! sausage meat. Cook in a hot oven. Take out, break an egg inta each sausage cup, addc seasonings and a dot o! butter ta each. and re- turn ta aven, with heat reducedt 10w, 3001 F. Bake until eggs are set. Fiuffy Omelette--Separate yolks andi whites a! eggs. Beat yolks very light andi add 1 tabiespoon miik for each egg; season with sali andi pep- per. Beat whites until sti!!, but not dry, and f aid inta yolks. Melt a lit- tle butter in your frying pan or om-i elette pan, ta grease al aven. When hot, pour in the mixture, spread.ingi evenly. Lower heat and caak over iow heat until set. Fold and serve. Before falding, an omelette may be "packed"; that is, same f lavorful hot addition may be spread over haîf a! it bef are the other hall is f oldeci aven. For tUis purpose, we like choppeci ham or bacon, choppeci bacon andi corn that have been cook- eci together in the frying pan. cream- eci chicken or ham, diceci veal in ta- mata sauce, andi sa forth. Sauce may be paureci around the omelette, as well. French Omelette-Beat eggs slight- ly, without separating tUe yoiks andi whites. When yolk and white are well-biended. add tablespoon milk or water for each egg. Season. melt butter or bacon dripping in hot fry- ing pan, turn in mixture and cook over 10w heat, carefully drawing mixture completely f rom battam o! pan. andi folding it tawards the cen- tre as it thickens. WUen all is flrm, raise heat ta brawn quickiy an the bottam. Folci (packing first if de- sireci. as just desc.1ibeci for f lu!! y omelette) and serve on heaieci plat- ter, with or without a savory sauce. Eggs a la King-Make an a la king sauce-for 6 hard-cookeci eggs, melt 4 tablespoons butter in fnying pan andi cook in it 3 tablespoans each choppeci green pepper and pimenta -a litile onion (about a teaspoon) if desireci. Mushroomns (f resh ones. sliced and frieci. or draineci canneci mushrooms) may also be used. When any af these have been frieci tili ten- der. drain them out of the fat andi measure fat: add mare butter ta make 5 tablespoonfuls a! fat.' WUen meited, draw from heat, blenci in 5 tablespoons fiaur and season with ,2 teaspoon saît and Is1 teaspoon paprika or pepper; siowly stir in 2'/2 cups cream or milk andc cok, stir-, ring constantly, until sauce is smooth and thick. Into this, slice the bard- cookeci eggs andi addc the mushraams, green pepper, etc., and when thor- oughly heateci, serve on butiereci toast, an toasteci crackers ar between andi over spiit andi butter hot tes Ibiscuits. Sweet Custards Custard Sauce-This is one of aur mosi important sauces for servin.g with desserts, andi we Put it here because it is a goaci illustration of another kind a! egg cookery. It may be made with either whole eggs or yolks, and may be nather thin or thicker andi richer, according ta how1 much egg yaik you put in. Generai Proportions and, Method for Soit Custard To 1 cup milk, ailow a f ew grains af sali. 2 tabiespoons sugar. and 1 egg <or 2 yoiks, which will make a icher custard); for flavoring, use ',4 teaspoon vaniiia or some lemon rind scalded in tUe miik, or some caramel or coffee fiavoring. lCof- fee may be scalded in the miik. then straineci out.) Scaid the miik in double boiler firsi, for cusia.nd sauce: beat sliightly the whaie egg or egg yolks i or 1 egg l and 1 yolk>; beai in tUe sugar and sait and stir in the hot miik. Return to double boiler and cook. stirring constantiy, until mixture coats a si1- ver spoon. Remove froni heat im- mediately sauce is ihis thick-and at no time let the water bail in tUe iower pot. Flavor and strain. Place ai once aver coid water. If custard curdies, beat smoath with a dauble Doyen beater. If yau have ta get along with 1 egg 3'lk ta a cup o! miik, mix 2 tea- spoons fiaur wih yaur sugar-it wil help to ihicken your cusiard. Suir tUe heateci miik i tUe sugar and flour; cook, stirring, until thickened. Then stir slowly it te beaten egg andi finish as usuai. Flrm Custard One of our simplest and most pop.- ulax egg dishes is that weli known 1dessert-the firm cusiard. ThaugU sa very easily made, the custards Must bc combined by very definite rule andi tUe Proportions care!uily watched. There wiil be a fui liesson on des- ,serts at the end o! this course; but ;because they beiong so closely ta the subject o! egg cookery, the custa.rd .puddings are Inciuded hiere. General Proportions Mnd Methoda for Firr maar 1/ teaspoon sait 2 eggs or 4 yoiks ¾ý teaspoan van.illa Beat tUe eggs sllghily, add sugar andi sait. Gradually stir in the scalded milk and continue stlrrlng until the sugar is dissolveci. Flavor, strain, pour ia wet custard cups on large baking dish. (If cookec ini large amount, increase eggs ta 3 ta 2 cups a! milk.) To Cook Firm Custard Steaming-Steam aven gently bail- ing water untii finm. Oven Poaehing-Place baking dish- es or custanci cups in a pan a! hot waten. cook in a nathen slow aven, 325 P., until firm. To Test Firm Custard Insert silver kiife i tte centre o! tUe custard. If it cames out dlean, uninisteci, tUe cusiard is coakeci. To unmould individuai firm cust- ards: WUen quite cold, run a. kiife arounci ecge, invert oven serving disU andi shake out gently. Toppings-S9erve aIane on witht whipped cream or canned or fresh fruits. Precautions in Making Flrm Custard i. Stir hot miik gradua.ily mint egg mixture. 2. Aiways strain bef are cooking. 3. Do not aliow waten ta boil rapidly in lower pant a! steamer, and do not bake withaut using outen pan af hot water. 4. Remave f nom heat as soon as cooked. Variations of Firm Custard Chocoiate-Scald 1 square chaca- laie with the milk; increase sugar ta 1-3 cup. Caramel-Flavar with i1/à table- spoons caramel syrup andi 1-6 tes- spoon vanilla. Spiced-Flavor with graieci nut- meg. Bread Puddings Breadi Puddings are firm custards in which I cup breadcrumbs have been substituteci fan 1 egg (if cnumbs are very dry use only from '/2 ta 2-3 cup). The methaci for combining and cooking is practica.lly identicai with that fon Firm Custards. (Contcinueci an page 8)_ AFTER ALL, WHY NOT ? (TUe Lindsay Post) Mn. Phil Bert, son o! Mr. andi Mrs. Brazil Nuit became tUe bridegraom o! Miss Equal Rights today. The ceremony took place at tUe groom's parents. andi was largely atiendeci, siaies tUe London Acivetiser. Mn. Nutwas attendeci by Mn. Paie as groomsman. As tUe groom approacheci the altar he was VUe cynosure a! ail eyes. BlusUlng pret- tiiy, he repiieci te tUe questian o! te clergyman in 10w but firm tones. He wvas charmingiy ciaci in a tre-' piece suit cansisting of coat, vesi andi pants. TUe coat, of some dark mateniai. was draped arounci tUe shouidens andi tastefully gathered ai tUe anms. A preity stary was tUat tUe coat was tUe same one that was worn by his grandfaVUer andi father on their wedding day. Mn. Nut would neithen confirm non deny the truth o! this sentimental touch. It was grace!ully fashionec i wtU pock- ets. andi at tUe back was heici ta- gether by a strap andi buckies o! the same matenial. TUe groom's pants were o!fciark worsted. and were suspendeci !nom tUe waist, faliing in a straight line aimosit tU te gloor. The severe simplicity o! tUe garmeni was ne- lieveci by tUe right pant leg which was caught up about four inches by a Boston Brighton worn underneath, reveaiing jusi the artisiic giimpse o! holeproof abave the boots o! genu- mne leather laceci with strings a! tUe same colcn. TUe effeci was rather chic. Beneath tUe vesitUe groom wore blue gailuses aitacheci fane andi a!t ta tUe pants andi passlng in a curve aven each shoulder. This preity andi useful part o! tUe costume wouid have passeci unnoticeci haci nai tUe groom muffeci tUe ring when Mn. Pate slipped it ta im. When he stoopeci ta necover tUe errant circiet tUe pants a.nd suspendens were pret- tily reveaieci. His neck was encircl- eci by a collar charactenizeci by a delicate saw ecige; arounci tUe col- ian a cravat was looseiy knotied so tUatiti rode under Uls le! i ear and gave ihat studieci effeci o! careiess- ness which marks supreme aniistry in dness. Mn. Pate's costume was essentially like tUe gnoom's anci when tUe two stooci aitUe aliar a husheci moment o! awed admiration envelapeci tUe audience a! tUe campiete andi won- denful Uarmony a! their naiment. Actually you couici Uandiy tell one f nom the oiher haci It not been fon a paicb o! court plasten worn by the groom oven a nlck on bis chmn caus- eci by tUe safety nazon. Neither Mn. Nutt non Mr. Pate ware a bat at he ceremony. As Miss Rights entereci ahe wore the conventiontai veil and orange biossoms. "Miss Canada, Queen of 1934" Visited Here Miss Ruth Connoly, daughter Of of Owen Soundi, was chosen at the Dr. and Mrs. Connoly, and formerly same time as "Princess Imperisi of of Toronto, who was picked by the the Empire." Miss Conxioly, It wUl Canadlan Tourists' Society at Los be remembered, visited lin this dis- Angeles as "Miss Canada, Queen of trict last summner, stayling with lier 1934." Miss Connoly was also "queen uncle and aunt, Mr. and Mrs. James of 1933." Laurene Brignell-Newkirk Brown, Lotus, Ma.nvers TownshiP. We give advice by the bucket, but health is preserved,, strengthened take it by the grain-W. R. Alger. and invlgorated; by the other, virtue <which is the health of the mmnd) la Reading is Vo the mind what exer- kept alive, cherished and confirm- cise is to the body. As by the one, eci. -Addsoo.. Demand Increases FOR Vanstone Flour Because in using Anna Lee Scott's recipes ladies are finding by actual use that Vanstone's àEcliapse Flour FOR PASTRY FOR BREAD That it is clean and pure - goes farther and makes delicious light Cakes, Pastry and Bread that stays fresh longer. Accept no substitutes - insiat on Vanstone's Flour made in Bowmanville for over 50 years. For Sale at aillCarocers. F. C. Van stone Phone 77 Bowmanville Beau tifully Fu rred Ladi*es' Coats $9175 Formerly 1*iced as high as $20.00 each These coats are selling fast. Get your next winter's coat at these amazing low prices. Spring Arrivais Just arrived - A large shipment of Ladies' Swagger Suits and Ladies' Spring Coats, right up to the minute in style and right down with tie lowest in price. Couch, Johuston & Cryderman j Phone 104 LIMITED Bowmanvill. R/ CANADIAN CQQKING SCHQQL A complete Cookery Arts Course in 12 Lessons dealing with ail the Fundamentals of this Important Subject. Thoroughly practical to the beginner as well as to the experienced Cook who is interested in the newer, better, more economical methods. Prepared h , by V4~ 4 'p j, 1D Pli, THE CANADIAN STAITMffl, BOWMANVILLIC, THURSDAY, MARCH lst, 1934 PAGE TZPM