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I Realm -:- Social and Personal -:- Fashions -:- Literature

J/Vhtat‘ the Fashionable Are Wearing

Dressmaking Lesson Furnished With Every Pattern

: tlfiills-

By hnnebelle Worthington Lflfili“.

An unusually smart model of nov- elty dotted crepe silk in sweet olive green shade.

You'll like the intricacy of the way the circular flare ls handled. The back and the side-fronts of the fitted bodice extend into circular fulness. The back hem is slightly dipped.

The flared sleeves are refreshingly youthful. ,

Style No. 2M5 may be had in sizes 16, l8 years, 36, 38, 40 and 42 inches bust.

Eiiquc re‘ I

Ebburhlg

Q. What should u man wear to an! afternoon wedding?

i H the wedding is my M°rm7 Why Shouldn’t a Man Be Proud Simply Because

al he may wear a dark business suit, but a frock coat and gray StripmI trousers would be iriore correct.

Q. What is the usual tip to a bell- boy who pages one for a telephone call?

A. Nob less than 3.1:; cents,

Q. When at a table, what should one be careful to avoid?

A- The cluttering oi silver, rattling of dishes, and other unnecessary noises.

It's perfectly stunning in black and white chiffon. Printed chiffon voile of blue-vlole:

crepe silk are equally smart ideas for its development.

Pattern price 15 cents. Be sure to fill in size of pattern. Address Pat- tern Department. The Summer Fash- ioh Magazine is ready! It contains most interesting styles for adults for town or vacation wear. Also darling styles for the kiddies. It is 15 cents a copy, but may be obtained for 1O cents lf ordered same time as pat- tern.

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Gity _ State

Spinach

l'""""’-

Spinach is one of our most val- uable spring foods. but not. always as carefully prepared as it should be. “'35?! llflrfiflllly in several waters, lift- ing thdlenves out of the water rath- er than pouring the water from them. Put Ln a. tightly covered saucepan, sprinkle with salt and cook for ten mintites or until leaves are tender. No water need be added as enough tveter will clinc i0 the leaves to moi; 11mm. Drain ivell, chop fine, season fWh salt and reaper and butter. daemon juice or vinegar may be Isauhirzea over it u desired. Reheat

Vkbefore serving.

7 A tasty supper dish

is made by

i ‘placirit: hot, well-seasoned splnch on

I l l

{a platter with strips fpoached eggs over it. .

of bacon or

' -" " Spinach Souffle.

To cooked spinach, which has been well chopped add two or three well- beaien e: TS iacr-ording tn the amount of 5p’ , a tablespoonful of ‘milk or c: 1hr. a tahlrspoonful of butter, w‘: and penal-r. Mi xthoroughly, put in a buttered. hakiirz dish, bake ten or fifteen minutes and serve at

ch‘

once. Baked Spinach '.

After w z spinach, p11‘, it in

a baking d. h, sprinkle with salt and

popper and to‘. -r closely, Bake for half an horn: l' is ad mble to cut the munch “~11 a sharp knife be. fore ptittinr: i1 it; the dish. Drain and chop, add biatter, more salt and pep- per if needed.

Spinach with Cheese Sauce

Season Fool-ted spinach with but- ter, pepper and salt and pack in a, mold and kPPp it hot while making the sauce. Cook as many eggs as are desired till hard: shell, and either slice or cut in halves. Turn the mold of spinach on a rather deep platter, surround with the eggs, and over the eqrzs pour a cheese sauce made with 1 cupful milk. 2 tablespoonfuls butter, 21-2 tablespooniuls flour, 1-2 cupful grated cheese; salt and pep- per to taste.

v K003115- I” our T~tzin jYflllNGEll-‘l UYF‘ [FR --' ‘ __ -- ~-

Cream of Spinach Soup

Cook spinach and drain, reserving liquid. Measure one cup of spinach and ‘one cup of the liquid. Chop spinach very fine or rub through a coarse strainer. Melt 2 tablespoon- fuls of butter in a saucepan. Add 2 tablespoonful flour and. l teaspoonftil salt. Mix well, then add 2 cupfuls milk and the drained liquid. Cook until hot. stirring constantly, then aidd chopped. spinach and a teaspoon- full of grated onion. Cook five min- utea more. A tcaspoonful of whipped cream may be placed on each ser- vice oi soup.

Spinach and Cheese Scallop

Chop 2 cups cooked spinach and add 3-4 teaspoon salt. Arrange in a buttered baking dish alternate lay- ers of the spinach, 1 cup grated cheese, l cup dried bread crumbs, having top layer of crumbs. Dot with butter and bake fifteen miutes in a 50 degrees F. oven. ‘

Jellled Spinach with Meat

Pour 1 cup of boiling, thick, well- seasoned white sauce on to 2 table- spoons softened gelatlne. Add i cup chopped spinach, 1 tablespoon onion juice and 3-4 cup each of chopped celery and any chopped left-over cooked meat. Pour into wet mold and when firm, cut in slices. Serve with mayonnaise.

Spinach Sandwiches

Drain and chop 11-4 cupfuls cook- ed spinach. To this add 1-4 cupful boned mashed sardines, or anchovy paste, 1 tlablespooniul lemon juice and l-4 teaspoohful salt. Spread be- tween slices of buttered bread.

Spinach Cakes, Onion Sauce

Drain 11-4 cupfuls cooked spinach. Chop very fine with 1 hard-cooked 988- Add 1 teaspoonful salt. 1-8 tea- Slloonful pepper and 1 well-beaten 98B- Lct stand fifteen minutes to stiffen then form into flat cakes and dlD into fine crumbs. Pan fry in 2 tablespoonfuls hot fat until brown on both sides. Add 1 grated onion to 1 cupful of thin white sauce. Pour over the splneh cakes.

rim Omelette with Spinach

Make a ham omeletie in the usual svinwh: reheat, adding i-a teaspoon- ful salt. l-B ieaspoonful pepper and 1 tsblespoonful butter. Serve in a ring around the omeletie.

Cake Baking

‘A family often marvels at the variety of delicious cakes mother makes. and thinks she must have the most wonderful memory in the world. The truth is that she bases all has cake recipes on one good plain White cake. With a. little in- itiative chi cla vut lie-r hand in the bag and qtfiaet a rabbit anytime.

A few drops of flavoring. a sprinkle of puts and spice. different icings.

colouring, coral red crepe de chine“ angel blue chiffon and parrot green‘

For The Cook

COLD SLXCED HEAT 1N ASPIC

Let two ounces of geiatine stand in one cup of cold \\atei' until the i water has been absorbed, their pour on five cups of cleared consomnic soup, heated lo the boiling pointl llave ready some cooked peas, figures ‘ cut from cold, hard-cooked eggs, and from beets. Let a. few spoonfuls of the aspic jelly become “set" in a chilled charlotte mould, holding three pints. standing in chopped ice. Upon this place ilie tlecoriuioirs of eggs, beets and peas, and cover with more aspic. Dip other pieces of decoration in aspic and set them against the chill- ed sides of the mould. Fill the mouldp alternately, with thin slices of ham‘ and breast of chicken and liquid! aspic. Let stand in cold place sev- eral- hours. To unmould, set the mould, an instant only, into warm water. letting the water come up on

ture on the inside. The water mustl not be warm enough to melt the jelly. Invert on a serving dish.

and presto thei enraptured

variety in form family! and guests are and pleasantly misled. As As most housewives agree. it is best to cream butter and sugar

the outside to the height oi the mix- l a

| - iscusses i, Advantages fiIZIZ. Dorothy DIX ,,,‘,‘,',, Sex Mm

He’s a Man", When All

Perquisites of Society, Business and Marriage Fall to His Lot by Right of Birth? ‘lOf course, men are all puffed up and vainglorious over being men," said

a man the other day, “why shouldn't we be when this is a man's world,’ and it are handed us on a silver solver lust simply because

all the best things in - .. we are men?

Women BIG.

ried, and so they

woman's.

“All the really big plums drop into

any spinach and study

watch his step as a woman does. lf

that is expected of hiin is ior him to

' personally conduct a petting party.

He doesn't have to keep one

' among the women and forget it, but if and her past is remembered against her as long as abs liven.

thoroughly, to add the milk and dry ingredients alternately. Beat egg whites and add the yolks to the xvliitx-s, H191 ‘bent again. Add this last to the batter. Pour into butt- ered pans. Bake‘ onehtrlf hour in a moderate oven. 11111655 the cake is small. ‘ Reliable White

1 cup granulated sugar.

1-2 cup butter

3 eggs (white of one for icing. If not needed for icing 2 eggs will do.)

1 scant cup milk.

1 1-2 cups flour sifted twice.

2 teaspoons baking powder,

1-2 teaspoon salt.

Burnt “'00! Cake

Three-quarter cup granulated sugar. Put. over fire until it melts into sywup. Add 1-2 teaspoon butter. Pour 1-2 cup of-bolllng rvater to syrup and let boil a few minutes.

Make the white cake ‘recipe and before you put in the flour, add 4 large tablespoons of caramel to make up the cup of milk. Boll remainder of caramel with one cup of sugar and when it stings remove from the fire. Flavor with vanilla, beat and spread on the cake.

the

Cake

Spice Cake

This, too. is made with a white cake foundation. Add 1 teaspoon cinnamon, 1-2 cloves. 1-2 allspice to the flour. ‘Use either a chocolate or white icing. Exceptionally .Good Chocolate Cake

1 cup granulated sugar.

1-2 cup butter,

1 ma. or if the egg is small, use 2 912$.

Drop the egg into the batter with- mit beating.

1 cup of sour milk. ' - i Ti

1-2 teaspoon salt. '

3 dessert-spoons of coca. 7

1 and 1-2 cups of flour

2 teaspoons of baking powder.

1-2 teaspoons soda dissolved in the sour milk.‘

Flavor with vanilla. Mix and sift the dry ingredients twice.

i Walnut Cake

Use the plain white recipe and to this add 1-2 cup of chopped walnuts. Flavor- with almond. Frost with any of the following iclngs:

Maple Syrup Icing

One and one-half cups maple syrup. Boil syrup until threads form Remove from the fire and add the well-beaten shite of egg. Beat until cool and thick. Then spread on the

. cake.

Marshmallow Icing

Place in top 0i a double boiler 1 unbeaten egg white, ‘I-l cup of granulated sugar, 3' tablespoons cold water. Beat with an egg-theater for '1 minutes. Then add 1-2 teaspoon oi’ vanilla and 1-2 teaspoon of behind powder. Cool and spread on cake. Grate s. little orange rind on this

icing before it cools or add coconut l: desired. ‘__;-___v_,i‘-:;;_h~ zfiAii-itl l‘

‘ that it amounts to.

at when he shaves every morning, but

with" a natural wave in it, us they do

their perch. hold down a. helping hand.

“For there are never enough men

“Another great advantage in being

"But the woman who sees a man

trying to fool him into thinking she is

mother is no part-time Job.

“Just. look at a few of our advantages, please- 1n the first place, men are generally stronger in body and have better health than women and are therefore more capable of doing hard and sustained work than And sometimes they have better brains, and whatever ability they have is better trained, be- cause parents recognize that a boy must be fitted to make his own living and cope with other men, where- as they always hope that their daughters will get mar-

the daughter taught some profession by which she can support herself, and that makes women run a bad

I second in the commercial race.

"'l‘hen opportunity knocks far oftener at a man's door than it does at a There are plenty of things that a man can do from which a

woman is dcbarred just by 11385011 0i h" Sex- V ' WlIlCh she might perhaps do, but from which she is shut off, ior the present -

at any rate, by reason of the prejudl ce against women.

mother telling her little Maud Geraldine that if she will eat her nice hard at school when she grows up she may be President

oi the United States or generalisslmo of t

“Then another advantage in being a man is that a man doesnthave to

doesn't have to kiss a fat oldeniployer" in order to hold his job, or console morons bosses who are married to wives who don't, understand them. All

"And he can do things with impunity for which a woman is sent to Cov-

, entry. Grundy is saying behind his back. 1i he drinks too much now and then and

pliilandcrs a bit, people simply shrug their shoulders and say he ls a. devil

“Still another advantage in‘ being a man is that looks don't count. Of course, it is a ufilllltlll. to a than to be able to take a pleasure in what he looks

when lie goes to look for a job no employer turns him l down ii he is competent because he has not a peachy complexion and hair

"No hostess refrains from inviting him to a party because he has carroty hair and pale eyes, but nobody invites a homely girl excepimipon compulsion. No girl declines u man's invitation to dance, or go to a theatre because he is fat and bald-headed, but you can figure out for yourself what chance that sort of girl would have of ever getting a man to take her around any place, or ask her to tread a measure with him at a night club- just as popular as the sheik, but the ugly girl is simply sunk.

“Furthermore, a man is a, darling in society Just because he ls a man. The social ladder is a hard and slippery one for women to climb unless they have family and social backing and money and prestige, and the women up ebz: 15m are mighty likely to kick them in the face and knock them off But ior men the rungs are padded with velvet and the sides wrethed with roses and the grand do. mes who are sitting pretty on the top

presentable and has u well-cut dinner coat and decent manners and who knows how to dance, can crash in anywhere among the elite with no ques- tions asked about his family tree, or previous condition oi servitude.

of picking out your mate. lf a man seas a maiden who fires his fancy, he can pursue her and use his every endeavor to ‘sell’ himself to her and con- vince her that he is the hero of her girlish dreams, and that she can never be happy unless she has liim for a husband.

really pursuing him, she fumbles her game so that she loses out.

"And what I consider the crowning advantage of being a man is that you can have your cake and out it, too, in the way of being able to go on with your lifework and still get married, as women very seldom can do- When a man marries he adds the Joy of a home and wife and children to his career. When a woman marries she has to sacrifice one or the other.

"She has to be a wife and mother and give up the career, or keep the career and be a failure as a wife and mother, because being a wife and Neither is making a. success of a career. And there ls no arguing with Nature,that has never devised any new way of hav- ing babies, or any synthetic mother that took the place of the real one.

"So, considering this and that and the other ‘thing, is it any wonder that men are all set up over the advantages of being men?"

the Advantages and

do not think it is worth while to have

And there are other things‘?

masculine mouths. You don't hear

he army or an admiral or what not. he is a peachy blond young lad, he

do his work. He doesnot have to

ear cocked, listening to what Mrs.

a girl stumbles she is gossiped. about

his personal satisfaction is about all

8. woman.

The ugly man is

to go around, and anychap who is

a man is that you have the privilege

that she likes has to sit around and" keep her fingers crossed for luck, hoping and praying that he will come her way. Every move toward winning him that she makes must be done stealthlly and under cover, and that cramps her style and likely as not while she is

running away from him while she is

DOROTHY DIX.

Chocolate Icing

3 dessertspoons cocoa.

A smalLplece of butter.

1 1-2 clips loin! sular.

To this add enough boiling water to make a suitable paste. Spread on the cake. Sprinkle with nuts if desired.

Rasher-r! Muffins

Cream of 3 tablespoons of butter with 2 tablespoons of sugar. add 2 beaten eggs and beat thoroughly. Mix and slit 2% cups of flour with 2% teaspoons of baking powder and ‘b teaspoon salt and add to the first mixture alternately with one cup of sweet milk. Boat well again add V; teaspoon of lemon Jules and 1r cup of well-floured ruberries, half fill buttered muffin pans and bake

aboutlthottr. - »__,‘_' .,, ~-\~— I

Q5fnS

p, can be Removed withoutPain

An amazing remedy-acts in a few seconds and causes no pain. The corn ahrlvels up and loosens. Another application or two and the corn drops out. Wonderful - yes it is - but that is just how Putnam's Com Extractor works. You can buy Putnam's Com

w

gauze bag contains jus

The little tag which r

Canadian market.

‘At Hotels and Restaurants, look for the BAG and the TAG

The conveuiencefof KING COLE Tea Bags has in- duced many of the‘ best hotels and restaurants to serve“ King Cole Orange Pckoe in this form. Each

cious poi. of tea for one person.

Pekoe Tea ia your warrant that you are being served with the highest grade of Tea on the

t enough to make a deli-

eads "KING COLE” Orange

<

Strawberry Tarts

Summer wouldn't be summer with- out strawberry tarts-and the profes- slonal ones you see at the pastry cook's are not really dimcult to achi-l eve. '

Make the cases of rich pastry, bak- ing them on the bottom of your patty cans. When the cases are cool, fill them with ripe strawberries. Keep back any ill-formed berries and use them to make a glaze in the follow- ing manner: s Crush the berries. measure them, add an equal amount of sugar and a little lemon juice and cook together until it spins a thread. Rub through a fine strainer, bring to boiling point again and pour over the fresh berries in thepastry shells. Al- low to cool before serving.

Strawberry Ple

1 quart berries.

l cup flour.

1-3 cup shortening.

l-2 teaspoon salt.

Water.

6 tablespoons sugar.

1 tablespoon flour.

1-2 tablespoon butter.

Rub the fat and flour and salt to- gether; and water to form. a paste; divide the paste and cut in half. Roll out 1-2 of paste and line a pie tin; put berries into lined pie plate on a layer oi sugar; put 3 tablespoons of sugar over the berries, sprinkle with flour and dotwith butter. Make a “cross-barred kiver" of the remaining pastry and bake in a hot oven.

Strawberry Sauce

1 quart berries.

2 cups sugar.

1 cup evaporated milk.

Crush berries and sugar well with a ‘fork and let stand for an hour or so. When ready to serve, add the milk and stir all together. This is a delici- ous sauce for n pudding, or to serve with vanilla ice cream.

Strawberry Souffle

1-2 cup milk.

l l-2 tablespoons flour.

1 tablespoon butter.

2 egg whites.

2 egg yolks.

2 cups strawberries-

l-4 cup sugar.

1 tablespoon cornstarch.

Mix egg yolks and butter till foamy, add 6 tablespoons milk and the flour; make a. smooth paste and stir into the rest of the milk, which should be hot: boll 2 minutes. Fold in egg whites. beaten stiff. Pour into greased Jelly