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Illustrated Dressmaklng Lesson

l ‘Realm

1 "What the Fashiona-bles are Wearing

" , . $7.1. Furnished With -

Every Pattern

Bu I-innubelle Worthington

Feminine dalntiness expresses this new model of printed crepe silk. And what a fascinating affair it is tc make and to weari "

A peplum frili encircles the hips- but is cleverly placed so as not to interfere with its slenderness. A frill also finishes the fitted cape collar that chooses the becoming V- shape at the front and bow trlln. Plain pastel flat washable crepe, cobwebby lace, pique-novelties, linen, printed batiste, eyelet batistc, chif- fon prints and voile prints are all lovely materials for this model. Style No. 3006 may be had in sizes

l0, 18 years, 36, 38, 40 and 42 inches bust. Size 36 requires 3% yflrfls O!

39-inch material with ti yard of 3d- inch contrasting and 5 yards of rib- bon for binding.

The pattern provides for long cuffed sleeves as seen in small illus- tratlon.

Vacation Days are here againl

Be sure to fill in the size of the pattern. Bend stamps or coin (coin preferred.)

Price of Pattern 16 cents.

No. 3006. Size .....................

For The Cook’ .

CCURRIED CHICKEN LIVERS

8 chicken livers.

4 tablespoons butter.

Seasoning of pepper.

Seasoning of salt. '

Seasoning of paprika.

1 teaspoonful curry paste.

ti. teaspoonful curry powder.

l5 small onion or 5 young green

onions.

m _ Name ...........éé;ééé.ihge.sg.......... NewPowder Clues’

l Cirlish Bloom

MELLO-GLO, the new face pow-

der, will keep your skin from expos-

ure and preserve its youth. The new

French process by which it is made

makes it stay on longer, spread

smoother, and will not clog the

pores. Its special tint is youthful. No filskiness or irritation with biIBIlLO-GLO. Try this new wonder- ful face powder.

Sold through all Druggists and at Toilet Goods Counters.

1 tablespoonful desiccated cocoa- nut.

1 teaspoonful flour.

Vt cupful milk.

Method—'l'rim the livers. Heat the milk, add the cocoanut and let stand for ten minutes. Chop the onion very finely, melt the butter in a saucepan, add the livers and cook slowly over gentle fire for 8 to l0 minutes. Season and add the flour, chopped onion, curry paste and curry powder, and stir ingradually the milk and cocoanut. Pour in top of double boiler and set in boiling water and cook for 20 minutes. Serve with boiled rice and chutney A nice luncheon dish.

Cookery Talkl

Frappe.

1n this season of chilled and froz- en dishes, when from our morning orange or tomato Juice to our last cold drink at night, the demand is for all things cold.

A f-"anpe usually means a. water- ice that is frozen to the consistency of a, coarse mush. It is usually made of fruit juice, sugar and water. It requires to be beaten as it freezes (in a, dasher-type freezer) or if frozen in the tray of a mechanical" refrigerator, it must be stirred oc- casionally. The addition of stlffly beaten egg white, which is folded into the mixture after it is partly hosen, is a, decided improvement.

Imagine It Easy Enough,

Teacher-"Can you imagine the arm of the ocean around a neck of land?" .

5111811 PlllflF-"Why not; I've hug ged the shore myself."

Aching

comns

Just a drop or two of Pntnamb Corn Extractor, and the pain goes BWHY- Relief is almost instantan- eous. Rcmoving corns with “Put- nam's" is so easy. so sure, so pain. less -- thousands use this wonderful remedy. and say it is the best. Don't "m" my 1011891’. use Putnam's 3".".'.§".I.".§.‘§’" ‘.-.“”...°“€ “"" ’°“°'

- . -. o store, 35c. a every drug

AVERTS PLACING OF MEMORIAL TABLET ON WRONG BUILDING

MUTRENAL, July '1. (By the Can-

adian Pressi-A tablet, unveiled on Montreal on Sunday, May Iii, to com- memorate the fact that Charles Dickens had lived at Rascds l-Iot-

el during his visit to this city in i842, would have been placed on the wrong building had it not been

for Dr. A. H. Atherton, professor of English at the University of Mon- treal, and past president of the Montreal branch of the Dickens Fellowship in North America.

A few years ago a well-known French Canadian artist painted a picture entitled "Rocco's Hotel, Bon secours Street," which showed a lit- tle, picturesque, tumbled down building. The local Dickensisns, re- calling that Dickens had boarded st Rascos, were delighted with it, and decided that the original of the picture should he honored with a tablet. As luck would have it, a CODY of hte picture was shown at. a. Dlckemlan meeting at which Dr. Atherton was present.

"What's this? What's this?’ ‘ex- claimed the doctor. “Res-ad's hotel, Bonsecours St? Rascos Hotel was never in Honsecours street. It is in St. Paul Street."

Astonished officials of the Mon- treai branch at once hurried to ille spot. and found that the doctor was right. There in st. Paul street they discovered the real Reese's Hotel, not a small dilapidated building, b"! In imposing stone structure, whose identity was further emphas- ized by the fact that it had its name in great relief letters on the front facade.

mmmmm

ZMISS SPOONER. ARRIVES FOR CONTINENTAL All DER-BY

MONTREAL, Jilly ‘l. (By the Canadian Press>-Miss Winifred Spooner, well known British aviat- rix, may come to Canada on her way to Cleveland to take part in the Continental Derby in the na- ited States, according to s. cable

' received hers by her brother, Capt.

H- Bpooner of St. Hubert Airport.

Miss Spooner competed in the K1118‘! Cup Race in 1929, coming in third, but is not eligible this year as she is now s. commercial flier. John C. Webster, member of the Montreal Light Aeroplane Club and Canada's sole entry in the race, will have the assistance and advice of Miss spooner in training for this treat event before she leaves for hllfcoimtm

J

Why the , ‘u - l 1:" Rate u ' D“ slackening . ‘nedllm

Men Are Responsible for the Slump in Mar- riage: The High Cost of Living, the Pleas- ures of Bachelorhood, the Fear of Alimony and the Wealth of Fem- inine Companionship Together Convince Him That He Has a Cinch, and H_e Means to Keep it

According to the: census report, there has been a very decided slurnl‘! in marriage, and this isblamed on men by “W66 Wh° m" mvitlumd m; gubjgcfi, mey say that women are as eager as ever to enter the holy estate, but that men fight shy of it. Doubflm this is true. Probably women have always been more anxious to marry than men because they have al- ways looked upon matrimony as a. career and ni- ting a husband as their chief business in life. The favorite some 01 ‘W?! Ilfl-llhlld l8 playing bride, and by the time she gets in her teens she has her wedding all planned out, even to the last detail about the flower girls and the line-hearers-

p

But no little boy looks forward as ivyously to being-a. bridegroom as he does to being a. quarter- back on s. football teann Marriage is never the qllmgx o1 his ambitions as it is of a girl's. He knows that, like death, marriage will get him soner or later, but, at least until he fails in love. he cherishes a vague, secret hope that somehow he may escape it.

That men are becoming more bridal-shy and harder to catch every year woman will all testify from their personal experience. M01‘! Ind more do women have to do the chasing of husbands if they want one. More and more alluring baits do they have to use to toll men into m0 matrimonial fold, and this despite the fact that never were women more desirable, never better-looking, never better ntted to be real help-meets.

The reluctance of the modern ma n to marry can be explaincdinmlny ways. First, perhaps, by the high cost of living. Marriage appeals more to the young and reckless, who have not learned how to figure out the cost of things, than it does to the mature and cautious, who look at the price tag first and then at the article. But boys cannot marry because

it costs too much to support a family, and by the time s. man can afford a wedding ring only too often he has lost his‘ taste for it.

Then men don't marry because they are top selfish. They love them- selves better than they do any woman and they consider that swspplul on‘ their freedom and latchkeys for the privilege of listening to curtain lectures when they come home at 3 G. M. is a poor trade. They prefer sports cars to perambulators and playing golf to doing chores around the house on Saturday half-holidays, and so they stick to single blessedness instead of taking e. chance on double wretchedness.

still another reason why men do not marry is because of their fear of alimony. Certainly the gold-digging ladies, who make a man pay and pay as long as he lives for the mistake he made in marrying one of them, are doing a lot to kill the goose that lays the golden egg. For they have made marriage a hazardous adventure that causes men to get cold feet even to think about and that causes the prudent to avoid the altar.

For under the present laws it makes no difference whether the man was the one to blame or not: if~a marriage goes blooey he has. to settle the bill for the wreck. The man may have done his part nobly. The woman may have reneged entirely on her part. She may have been a shrew, a. lazy loafer, a woman impossible to live with, but the poor, un- fortunate who has married her has to support her, anyway, and often to contribute to the support of her second husband. When you think of the alimony laws the marvel is not that so many men are afraid to marry, but that any man is plunger enough to risk‘ it.

However, prudence does not always keep men from marriage. The lack of an incentive is likewise s deterrent and two of the principal mot- ives which formerly Caused men to marry are now lacking. One of these was the man's need of some one to take care of him and provide for his physical comfort. Men used to marry for a home and somebody to sew on their buttons and send out their laundry. There cams a time in the life of a young man when he was sick of boarding-houses prunes and hash, and when in dressing in a hurry he couldn't find a. clean collar or a pair of socks without holes in them, a home and a wife suddenly seem- ed the most desirable things on earth and he rushed out and proposed to the first girl he met. -

But now the land is strewn with clubs and bachelor apartments where single rnen are valeted and cosseted better than any wife could do it, and that makes marrying for a. home a superliuity. Also, Ills, women have thrown away, when they went into business, the rabbit's-foot with which they conjured men into matrimony. For they are no more domes- tic, and many a man refrains from popping the question to the girl he works at the next desk to because he is well aware that she is I. better sales manager than she is s. cook and that she would make a more satis- factory business partner than she would a life partner.

. But perhaps the chief reason that men don't marry is because they don‘t have to in order to get feminine companionship. In the olden days a man led a girl to the altar because that was the only way in which he could enjoy her society without mother and father listening in. Then love-making had to lead somewhere and he paid for his petting parties with a marriage certificate. l

Now that is all gratis. The society of women is as free to him as that of men. He spends his days in officss with girls. I-Ie plays golf with them. I-le goes ofi’ with them on long automobile rides, with never a. chaperone in sight. Girls smile upon him, they break their necks try- ing to please him and-keep him amused and entertained, and he doesn't have to pay their bills or put up with their tempers or abridge his own freedom. He has a cinch. And he knows it. And he means to keep it, and so he doesn't marry. noaorn-ly 131x,

Style Chats

i WITH AIMA ABCIII

The new jewelry hstnots fall almost into the class of the becd trinkets which the Dutch gave the Indians for Manhattan Isle, although to the best of my knowledge and belief, nong 91 the Avenue stores are accompanying each purchase with the slug of drugstore rye which the Iruiians demanded.

These new gadgets, which I think you ought to wear just ss a "must-do" form of entertainment, are in plain terms, nothing more nor less than simple, unadulterated twine, in natural and sly bol- ors, in various thicknesses, hitched together periodically with high- ly polished wooden beads. The bracelets, for instance, have about five pieces of twine run through the wooden beads, and then ter- minate in a gold bar about two inches wide. which serves as a “I”? Th5" l" "Mum"? - ‘ off as being French Colonial, and whether they are or not, they're cute nothings to wear with a

- o Soap Making

A visit to s county fair last fall and sn attempt to judge home- made soaps makes you reallzeend appreciate the valuable help the chemist has to offer in the standard proportions of fat, lye and water to combine for a uniform homo-made soap, wrltcs s. correspondent in the Saskatoon Star-Phoenix.

In "the spring of the year house- wives seem to have accumulated a surplus of waste fat that could be

satisfactory for the rougher clean- lrlg.

< Proportions of Fat and L10 seven part-s of fat will combine with one part of caustic soda. (lyois the household form of caustic soda). If more lye is added s. soap that contains free lye is the result, and this free lye will injure hands, frabrics or woodwork. While if there is too large sn amount of fat, a greasy, sticky soap will be the out- come.

Cold Process Laundry Soap. Most. experienced soap makers prefer the cold process: l Dissolve can (l3 ounces of lye in ll 1-4 cups water (see detailed method for disolving below); weigh out six pounds a: solid, clarified fat; melt the fat and while still warm but not not, add the lye solu- tion stir until it becomes creamy. Pour into a. small wooden box lin- ed With heavy paraffin piper to mould. net stand for two or three days to complete the combining of fat and lye. .Th6 longer this soap stands the harder it gets, and con- sequently it will last longer.

heparatlon of Lye. An easy way to prepare, the lye is to dissolve l. iii-ounce can of lye in the least amount of water pos- sible. with s. hydrorneter in the solution add water until the hydro- meter registers as degrees. These hydrometers may be purchased for about fifty cents each. They ‘ifs useful kitchen equipment Is they may be used for jelly making as well. m: soup making use one-half of the above quantity of prepared lye for each pound of fat. To Clarify Fat.

Fat that is discolored or ‘can may be clarified before it is made into soap. One method is to dissolve g few crystals of potassium per- msngante in a pint of water. Waml the fat gently. 'I‘o each pound 0f fat add one pint of the potassium permanganate solution. Stir at in- tervsls. If the water in the fat turns green or srown. add a few more crystals of the permanganate which have been dissolved in a little water. Finally allow to cool, after which remove the cake of fat. and proceed with soup making.

Another method of clarifying fat

lsto melt the fst and for each pound of fat used add a tablespoon of fuller’ earth, adding only a smell dusty. sprinkle st s time, Stir until well mixed. Then keep the fll. warm for one hour, but do notstir. ‘The fuiler's earth will sink to the bottom and carry other foreign substance with it. Cool. Bcrnove the cake of fst and proceed with swp making. A word of caution about the uten- sils used ln soap making is not Mod ed by the experienced soap maker; but tmgedies sometimes happen when the inetparienced are not warned about kinds of utensils to use. Never use slulninumfss the lye will infure the metal. I-lesvy tin- wsre. iron, glass, enamel and earth. enware may be used without in- illry. '

“It is said that the advent of th auto has increased profanity at least fifty percent."

“m” ‘Pm “tet- “siu-rvilasinu-fsluwrl 1mi-

"Msybo. but think bow it has cut steeltlIJl

used in making soap that would be .

-:- Social and Personal ' -:- Fashions -:-

Your Favourite

KING couz TEA

is still sold at 60c per pound, which is 15c less than just over a year ago-and the same superb quality that has made it the leader in its field for over 20 years!

Kept positively fresh in. its clean aluminum package

Creamed Beef On Toast

Half-pound dried beef. 2 cups medium white sauce. Pour boiling water over beef to remove some of the salt. Drain. Add beef to white sauce made with 1 teaspoon butter, 2 tablespoons flour, 1 teaspoon salt, shake of pepper, and 1 cup milk. Heat thoroughly and serve on toast.

ChocolatelTapioca Pudding

Three-quarter cup granulated tapioca, 3-4 cup sugar, speck salt, 1 quart milk, 2 squares chocolate: Mid tapioca, sugar and salt to milk and cook until granules are clear and milk is absorbed. Melt chocolate andadd tomixtureessoonasitla hot. Chill; mixture as soon as it is hot. Chill; add vanilla to taste. Serves six people.

Crab Meat Au Gratin

Two cups of crab meat, l cup white sauce, 1-2 teaspoon salt, 2 tablespoons buttered crumbs, 2 tablespoons grated cheese, pepper to taste. Add white sauce_t0 fish. cover with crumbs and then the cheese and dots of butter.

Ham, Stuffed Eggs

Seven hard-cooked eggs. 2-3 cup chopped cooked ham. l-2 cup finely diced celery, l-t teaspoon salt, l teaspoon chopped onion. 1-4 tea- spoon pooper, 1-2 cup salad dress- ing, I tablespoon chopped parsley. Out eggs in halves lengthwise. Bc- move and mash yolks with fork. Add 2 tablespoons of salad dressing, the ham, celery, salt, onion and pepper to the egg yolks. Mix well and refill egg white pesos. Chill. Arrange on lettuce on serving plat- ter. Top with remaining dresslnl and sprinkle with parsley. ‘

Cornstarch Pudding

your cups boiling water, 4 table- spoons cornstarch, l cup sugar, i teaspoon salt, l en. 1 teaspoon lemon extract. Mix dry ingredients together, moisten with a little cold water, stir until smooth, then add egg and rnix thoroughly. Pour slowly into boiling watcr, stlrriflt constantly until thick and smooth. Cook slowly about i6 minutes and just before removing from stove add flavoring.

Oatmeal mffins i

One oup cooked oatmeal, i, “1-2 cups flour, 2 tablespoons sugar, 4 teaspoons baking powder, l-g t“. spoon salt, 1-2 cup milk, 1 egg, 2 tablespoons melted butter. Mix and sift flour. sugar, salt and baking‘ Powder. add one-half milk, egg well beaten. the remainder of the milk mixed with oatmeal and best thoroughly, than add butter, Bake in buttered muffin rings or gem pen.

____.

Shepherd's Pie

Two cups cold cooked mast (left- overs). 1 1-2 cups gravy or brown sauce. 4 cups hot meshed potatoes, 8 tablespoons hot milk, salt and pepper to taste. Cut the meat into small pieces, mix with the gravy and add sessoni,. A very small piece of bay leaf gives a nice flav- or. Beat thc potatoes to make them llsht and add the milk. Place the prepared meat in a deep pie dish and cover evenly with the hot

mashed , ‘stoes. Place bits of but- ter over the potatoes Ind brown in o out win.

‘ three years seems probable, accord-

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