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j ... h yoeV ,ANAT)TAN T QT'WZ7AN.OWMANVILLE. THURSDAY, APRIL Sth, 1934 The home of the last centurhd a cold, unused parler, but every lnc o! tbe modernboome la lived in. In- vention bas added corfrt and lux- ury to the bouse of teday: running se! t water; sir-conditioniug; elec- tric lights, fans. refrigeration sud other electrical macbinery; and cup- boards, shelves sud closets galore. The home of yesteryear wss more or less cark aud illy vetilated. Witb our sleeping porches. sun parlers and walls liued with windows, we nové bring the outdooms iudoors. The newer home overflows its four square walls sud speads eut on its terraces sud wee. laudscaped gar- deus, wbicb are annexes te, our liv- ing oonis. Damp cellar and dusty attlc have becorne play rooms or hobby roonis for family recreation. Though the older home boused a large family, its f urnisbings were for adulte. The modemn home may boast an only cbild, but the well-equipped nursery is a part o! it. Matemial trappings msy cbange, but the spirit o! the home is con- stant. Home was, is, aud doubtless ever shaîl be the arena for f amily life. tbe retreat for repose and priv- acy, the filliug sud renewing station,, the haven of understanding and sympatby. the nursery for t-be Young and the blessed center of the bearts aff ection. F A ME He longed to find the road to lame, But not a higbway bore that name; He thought te glory there must be A level path that he could see; But every road to wbich he camne Possessed a most mysterious usme. He neyer thougbt that f ame might lurk Along the dreamy path called WORK: He neyer thought to, go and see What marked the rosd called IN- DUSTRY, Because it seemed s0 rough and hlgh He passed the road te SERVICE by; Yet had he taken either way, He would have corne te f ame some dy -Scottish Rite Sun. WEDDING Fouikes - Cathcart The marriage took place quietly at First Ave Bsptist Cburch, Toron- te, of Miss Evelyn Mary Cathcart daughter of Mr. and Mrs. Richard ICathcart to Mr. Reginald AI.fred jFouikes, son of Mr. and Mrs. John E. Foulkes, f ormerly o! Newcastle, Ontario. Rev. Hugh McDiarmid officiated. The bride wore a becoming gown o! powder blue crepe snd net with small white bat and carried pale jPnk carnations and talisman roses. IMiss Nellie Foulkes, sister o! the groom, atteuded as bridesmaid aud was attired lu pearl grey crepe with bat to match and camried deep pink carations. Mr. Edward Fouikes at- l ended bis, brother as best mari. chen sud is parading lu society. Ater the oeremony s reception FoodEcoomyNeck lines tend te pile up in front, was beld at the home of tbe bride's Fooedbe ac my b sdee yorparents on Aldwych Ave. whil th bac ma be dep "V or Mr. sud Mrs. Foulkes will reside a sit, as tbougb the ceuter back in 'roronto. To f eed the f am.ly at less expense. searn had flot been sewed up. Shoul- - &1' use more of the staple fooda: such dem furbelows bave disappeared. The RUBY WEDDING as potatees, cabbage. onous, beaus tp1!sevsar liwt h Mr. and Mm., W. H. Baskerville aud cereals. Bsked good.s a day or f uluess sud oruameut about the el-.1 two od r e cheaper sud cf ten more bows. Skirts are s bit shorter. A very happy tume wss spent at tasty than on the day tbey were - the home o! Mm. and Mrs. W. H. baked. Cheap cuts o! meat provide Baevle Glenside, Sask., when norihen a owcotan aeIroning tbey were plemasntly surpmised by uou.lsbmnt a 10 coa sudaretheir neighbors sud f riends on the deicious if ceoked long sud slowly. Use discrimination lu sprinkling occasion of their 4th weddiug au- A soup boue will flavor a whole clothes. Less important articles may Iniversary. boled dinner. simply be folded dowu sud ironed 1 The eveumng was spent in games witoutspinkin, bt bttr tin sud seversi musical numbers were To can and dry f oods in season ibusrnkugbtbeert.ms rendered by Mr. Elgin Davey sud sudte oo su Mtersî asanmust be quite damp te iron well. To Mis. H. C. Bently. During the adt okadbake at borne sa spinkle wth warmn water maltes core ee1g prpit immense saving. aeil bougbt thern sooner eady for ironiug. AI address was read by Mm. William in the bulk are cheaper than lu the btl swt sieve in the cork i n Davey who expressed the feelings o! package fomm. Dried besns, )p a l pr1lngeely sa the people by saying that Mm. sud fishandfruts ae eononica pu- ad insprnklng eenl. 1Mms. Baskerville were bighly esteem- fss su its are ouonomicavete D npur- tefo i in cn d sud rmucb loved by everybody. A chass, u tat ou o nt bve a Do~ peisthef ods n fne in-beautiful plant and other glts were psy for water. ens. Change the manuer of folding presnted to them. Among tbose To malte cheaper foods acceptable. theni, from time te time, that tbe.: present were their daughter, Mrs. H-. crese illnotalwys orn intheC. Beutly, sud two grandsons, Irvin tbey must be carefully cooked to ame lace aîhywys corlngtheasd Donald. briug eut their natumral flavors, sud esani place sdkehey ilatlong- At the lsst W.C.'r.U. meeting Mrs. must be skillully seasoned. Var ' eio adkrbesfa n Basken-ille, wbo bas been presideut -fld them afterwards is a saving of ad a, very iutemested worker for the forma lu wicb you servestplemay yars.rcie h ogaua fod n ontsret etpetime. tam sd gooid tlheconfrala-t fod udd o sreth aeHang ironed dresses sud shirts on membs.,n odwshso l h kind o! food tee frequently nom for' _______________ - . . - Icoat bangers te preserve their shape several meals n succession. The common staplea msy be transfommed inte lu! inte varieties by the addition o! spices, !lavoriug ex- tracts, seasoning hembs, chopped diied fruits, nuts sud stick distinct- ive vegetables as oulous, celery, mnaugees sud pimeutees; by rotat- ing the manner o! cooking, as boil- ing, baking, f rying, escallopiug, ceammng sud deep fat browning; aud by devising differeut combina- tiens, as in salads. basb. stews. gel- atmn molds. soups, escallops sud des- serts. Harmonious Furnishings Select 3-oumr fumnishing. rugs and draperies witli s vîew te howt theyý will go with what you bave and the use te wicb yeu will put tbem. Fer the colonial cottage. eboose simple sud antique lines: for tbe rnanor bouse. exquisiteness: for the cabim, uggedness: for the Spauish hacien- da, rnoderistic designs. Rooms mucb used sbeuld be con- servative. while fadsansd experi- metation nia3 fîouriab in rarely used roomis. Daugters mom xnay be daiuty; Sens, sporty sud mascu- line; the libramy, classical: tbe living room, comlortable sud e! ined: the dining room. dignified yet cbeery. and the kitchen. efficient sud con- venieut. Pictures, draperies sud furnishing& sbould be lu harmony witb their room sud location. The chintz drap- ery does net bang near the velvet daveuport. nor silk curtains consort with cretonne upbolstering. Fashions, Fads, Foibles The outstaudiug item of the sea- so's f ashions is colon, tbough black aud white. sud uavy blue are more popular than ever. An innovation is the combination o! blue with brown-browu skirt. blue blouse: or blue suit wtb browu shoes. Colors are fast sud 3eu can tub 'em sund feel as f resb as a rose. The suugly f itted, brimîcsbat. the shallow sailor sud tbe baby bon- net are tbree favorite bat styles. Glugham bas corne out o! the kit- sud 'dry 'them ithooughly-. Articles completely dry will muss less than those put away a trille damp. Wben ironing, lay to one side piece which need mending. Veal "Birds" Prepare as for meat loaf ground veal, pork and beef, and shape it iu- to iudividual rolîs. About each roll, wrap a slce of bacon aud fasten it wîith a toothpick. Brow-n in bot fat in a fry pan, rollmng over until all side-, are browned, then cover and ýîm-.rer gently for an boum. obas Buymanship Shopping bas long been womans job.hts well as lier traditional de- li-i.'In an effort te do it more in- :flligently. club women have invent- ed this new niame for the art and are giving it careful study. WVise buymausbip cousists iu kuow- ing what 3ou want, wby 3ou waut it. wbether it is sound economy te buy il. wbat qualifications you sbould demand in the article pur- chased. wbat price you should psy for it, sud wben and where it msay be bougbt for the least money.* Eleven dollars worth out o! every bundred dollars worth purchased is retumued te the store. The question is: is this the fault o! the shopper or of the salesman? The Honeymoon Senie say the boneyrnoon is over wben lie makes bier uuderstand that salad la flot food. Others say it Is wbeu lie discovers that she csn't make -bread like mother used to inake- sud she leamus that be ca't nimake -dougb" like father used to make. I Mrs. Solomon Says: Children develop by making their ow6n experimnts and mistakes. 'rbe wise mother knows when to be des!. dunmb sud blind. ~~EDWRDSOURS EROWffN DRANO and deliclous sweet for the* tableole family talesyupCORN SY RU ceTSA THE CANADA STARCH (a LINI T RR CODE FOR HOUSEWIVES1 AND HUIBBIES LIKEWISEI (Kingston Whig-Standard) Dowu lu Beaum.out, Texas, therel la a woman wbo thinks that it 18 about tume the housewives had their innings. She bas therefore w-ritteu a letter to the County Judge, in wbicb she ssys tbat, beaing no- thing about a forty-feur heur week for womeu she suggests the follow- ing "code" for housewives. E'<ery bousewife shaîl be taken out te dinuer at least once a week. Husbaud or some ether member o! the family shall dry ail the sup- per dishe-s. Exery housewife ia entitled toas miuimum o! twe "movies" weekly. Husbaud shall belp cbildren with at leasi bal! o! home work. Every bousewife la eutitled te 10 per cnt. o! family psy check for personal exNýnditures on self for clothes, cosmetics, etc. Every housewife (except where sîckuess or otber ememgeucy exlats> la eutitled to sleep late at least twc monng eekI1y. nvr ouaewife ýis .,entitled tec extra belp for house-cleaniug. No reasouable mnan shouid object te, most o! the "code" snd most bus- bauds are reasonable men. Ou the other haud, "Hubby" mnay have a few suggestions o! bis own te mate, Couîd the Texas lady or auy es. sonable bousewife ebjecLt t the fol- lowiug additions? Housewife net te attend bridge Parties o! tener than six days a week. To sew buttons on shirts sud un- derwear at least every tbree montbs. Te keep ber cld feet on ber owr side o! the bcd. To realize tbst the loose change whicb hem busbaud puis on bis bur- eau every night is net public pro- perty. To be pleasant when hubby meek- Iy suggests that at Ieast one month o! the year be a closed sea- son againat members o! ber family. We are sure that with s few non- contentious additions sucb as we suggest the houseNrile's code coul< be prietty generalîy adopted, sud, malte for greater happlness ail around. THAT "LIKE THE DICKENS" FEELING IS LIVER Wake Up Your Liver Bile. Feel Fit. You Needn't use Calomel To Do It. Ita yo ur liver. failng tc, pour out the vital tien pounde of bile. daiy, ito your bowela. thakt maie <ou eldnuo --olnur. "r ck of! le ie anml poor digemtion. Food etav. too long iiyu oeanaid d,,.,. Yotir system itin ed u go throuah the niary if gos, hioating, pain. hearti ur,. iloi havc a dnkbrowan aborninabl,- tapte i yor" ouh .(lt ail b breath. Nour ikins un hly and .ften your head aches. Your a-haie system seemn out of kilter. Ilowa can you reasonabiy ezpect to clear up a Co nt iton Unk. lisi by rnerel~ taking sat., min- erai waner, oit, laxative cand'y or chewing gur rroughage? Tise only miove the bowei., ai t ht flot enougb. You moui wake up your liver ble. Avoid calomnel (mnercury). Take Carter@ Little Liver Pilla. Tler pueyvgtable. geti, ure and sai.Tey aeyufea pand~ r cent btter In a very ehort tie. Dont waate your mnoney on subtitutes. Be deints. Mk for Carter@ by nae-and CIt teim Look for the narins, Carters, en th ed label.« 25à. asta&U dnasta 4; The Canadian Cooking School baking powder, 2-3 cup sugar, 1 cup milk, 1 egg, and 1/4 cup butter, melt- ed. May be baked plain or over a layer of drained canned fruit, stew- ed dried f ruit or sugared f resh f ruit. Bake in moderate oven, 35 minutes (or longer over fruit). **51 SUET PUDDINGS An old f ashioned suet pudding, usually made with fruit in It or with jain or marmalade to give sweetness and f lavor. should have its regular Prepared by place amongst cold weather desserts. Anna Lee Scott prysf resh, finely minced slet LESSON 12 other mixtures is usually in the form of butter, lard or other fat). Flour or breadcrumbs or both may be used in these puddings-anld egg is often DESSERTS used (especially when there is a TIhis being our last lesson, I amn large proportion of breadcrumbs in going to devote it, very appropriate- the pudding)-to niake it hold to- ly, te the subjects of desserts. Ev gether. The llquid in these puddings ery cook needs to be able to bring mna' be sweet or sour milk, fruit to a juice or nmolasses, or even egg, alone, her dinner t happy encling. as in a rich plumn pudding. There Now we look back on a number of~ will probably be baking powder in a the lessons that you have had; you sweet milk mixture, and soda (with will find many of these "happy end- perhaps son-e baking powder too) ings" mi them. I amn going to pick where an acid liquid stich as sour out some of the possibilities for you. milk, buttermilk, fruit juice or mol- Lesson 2, Pancakes-make the assi sd batter for themn thin by adding ex- assL sd tra sweet milk; serve with syrup, There are two ways to mix a suet butter and sugar, perhaps lernon; pudding-the same as butter cakes, with honey. jelly, jam' or this more favorite way: Mufs-Serve f resh and hot, with1 Si! t and measure f lour. Chop suet a sweet if desired. Serve hot, with i f inely (removing membrane) and a hot pudding sauce f rom theý pre-1 rub into dry ingredients to mlx weUl. ceding lesson. Add any dried fruit like raisins or In Lesson 3, you leamned about1 dates, and then wet niaterials, stich shortcakes and other biscuit-dotigh as milk, egg, molasses, jam. good things. Use the sanie dough To Steam Suet Pudding-Grease for fruit puddings. (1) Place a littie moulds well. F111 two-thirds f ull, witb canned fruit and its juice or fresh Pudding mixture-Cover. Steam in- fruit and sugar and a little water, i dividual moulds 1 to jl'A heurs; greased moulds, put a sinai round large moulds, 3 to 5 hours, depending o! biscuit dough on top, and cook lu on their size. (Note individuai or steamer. Trhe aulce will act as a small moulds mean economy o! fuel, sauce when you turn out the pud- when cooking with gas or electrlc- dings. (2) Bake the same dish and ity). Vegetable parcl-uent offers a serve with hot sauce, rich creama or great inprovement over the old fash- whipped crearn, or fruit syrup as a ioned pudding clotb. A well-steamed sauce. >y<ymk pudding may be kept for some time. For R0YPI-nk plain biscuit hung in a cool dry place: steam it dough or sbortcake dough, roll out, long enough te heat it througb spread witb jam, marmalade or sy- wien required. 'rie down moulds, rup and bread-crumbs; roV, up like arben stesming, with butter or wax- jelly roll, pmnch the ends and moist- ed paper. Do flot raise cover until en edge of dough with cold water t<> end of time given for steaming, or make it stick. Place in a greased the change of temperature may bowl or boal tin. There are three cause puddings te faîl, Just as a cake ways to cook your roll: would do in a suddenly cbilled oven. 1 (a) Iu the steamer. over boiling akStPudn-ieFrtd water, closely covered. akSe udn-peFrid (b) Baked in a well-greased pan -12 cup fimely chopped suet. 1ý4 .in hot oven, 450' F. cups pastry flour, 2"ý teaspoons bak c) Bsked in a bot oven: baste ing powder, "', teaspoon baking soda, occasioually with a sYrup of sugar "'2 teaspoon sait, 1,12 teaspoon cin- .and water. whicb is poured over at namon. 2 to 4 tablespoons brown the commencement of the cooking sugar, 1-3 cup seeded rasins, cut or 7and served f inally as a sauce. (Se torn in pieces. 1-3 cup well cleaned .directions for baked dumplings, Bis- currauts (mnixed with finely cut peel. cuit Lesson 3). if liked). '2 CUP of milk. 3 to 6 Dute Aple ake (Tis aketablespoons molasses. Mix according Du ehmade w Cakote (Tits tcak e r ule. mua b ie d p e awtho herfris and (Milk may be substituted for the such inas le Mpears, peaces dou molasses, in which case an extra pi nepple.) Me horteakce duinteaspoon of baking powder would by sone3.0Fte rnebods 1dinch thed replace the soda. or an egg may ý1es i el% geae ckep n n-replace 2 tablespoons milk.) j t th sufae, res setins f pr- Carrot Pudding-7/é cup flour, 1, e the surfapress st in s !ar- teaspoon o! soda, pinch of sait, 3/ ied tand co orr apple dus witsar asugar, 'ý cup f lnely cbopped suet, 1 itblesponaron.for eh apote) an ateaspoon mixed spices, '/2cup brown litte cnnaon.Bak lua ht oensugar '/- cup f inely chopped suet, .425'F., 25 te 35 minutes, and serve , hpe ede asn.' hot witb a hot spice sauce or lemon 2cup f weU-cleaed urrasns, abe .sauce (given in Lesson 11). cPo elcendcrat,2tbe Lesson 4 is almost ail desserts- spoons finely eut candled peel, juice 1 p-sty, nd wee filins fr pesand grated rind o! 'A_ lemon, V/2 cup adtr . anT se et filia gs fore ies each gratedi raw potato. carrot and a nd rs. essn ou aemref1-apple. ings u aL essonst0. v yu Mix and sift dry ingredients, add ayuressesos o. ieyusuet sand fruit, mix throughlY and 1 Any plain cake can be served bot add vegetables. If liked, 1/4 cup 1f rom the oven, witb a bot sauce, as be ncled.nd i puddilmng weiand ia pudding: or you can cover it with tur int u tee d moulpu dgsean3 fruit and creamn and serve hot or hunis. utee oud tet )cold. hus r A light cake can be put together This economical pudding is even rlike shortcake, wvitb fresh or cooked nice euough te, take the place of fruits and served with cream. Gin- (Contlnued on page 4 1 egem bread la gooci witb bot pudding ___________ )sauce and sweetened whipped cresm :-you wll find a wonderful delicate As a vermicide an excellent pre- gingerbread iu the Easy-Way Cakelparation 18 Mother Graves' Worm >Book, sud dozens of cakes that are Exterminater. It bas saved the lives delicious desserts in t.bemselves! of countless children. t Spread any ligbt cake, cold or hot, - witb the cooked fruit filling (made ef rom dates, etc., in Lesson 10) or with the apricot filling-snd cover 1. mth sweetened and flavoured whlp-1 ped cream. or with evaporated mllk - whlch you have scalded aud then chilled so it will whip. eSponge and Angel Cakes may be asplit and filled with whipped cream or a delicate f lliug (Lessou 10) or .used to line a mould which You can ;fill with a Bavarian or Charlotte nmixture that you wilI learn to make in t.bis lesson. or use any Bavarian eCream for a deep layer of f illiug n 1- a spllt sponge cake. * COTTAGE PUDDING - Use any simple butter or sponge! c ake batter and serve bot. with pud- SUCH FUN"11 EVERYBODY is happy when Re11oggla Rice Krispies are served. Children have so niuch fun listening to thema snap, crackle and pop in milk or cream. And mothers have fun, too, watching their children eat with zest those delicious toasted rice bubbles. Kellogg's Rice Kri8pies are a fine cereal for ail ages at any meal. So convenient to serve. So nourishing. So easy to digest. Fine for the nursery supper or laie evening snack. Extra delicious with fruits or honey added. Sold by grocers everywhere. Featured on hotel and restaurant menus. Always oven-fresh because Rice Krispies are sealed in a WAX- TITE bag placet6 inside the eed- and-green package. Made hi' Kellogg in London, Ontario Quality guaranteed.PI RICE Listen! KRISPIES:; 111 T E A Fresh from TEAGrdn oVary Your MUenus with temPt bed RR ovLears ~Royal Yeast Cakes L ave bc the standard of fine quallty. Today, they are preferred ln I 7Tout of every S Canadian homes where dry yeast la used lni home baking. In- dividually sealed in air-tlght wazed paper they stay absolutely fresh for months. You cari be sure of ful laeigpower every tlme you bae wlth them.. FRERI Ilhe Royal Yomwza a.Bot uewhen you balte et home. 23 teeted ecpes for deliclous lonf breads, roll& and buntA cidres Standard Brande Led., Fraser Ave. & Lberty St., To- ronto. Ont. Aek. too. for leaSeS "Thbe BalRoad to Better Heaith,' BUT MADE-I-R4CANA 000M a .aaoêaM~~a~tMamea&,, ~ I.<~4A.... ~ ...~.,. ~- - - - - PAGE FmV PAGU THRM m 4 z, 't. 1~ *1' ~~1 TTR iYou neyer saw LZ e ý 1 JULCI&U