.';I\>G_IZ_AEIGHT' __ yWoman ’s

n ..-.

Dorothy Dix

Good is a Husband? —- Why, Hfidhlts Mrs. Before a Woman s Namq Prlwldes the Reason for a_Show Wedding all a Home and Gives Her a BOMB Fide Grievance and Obiect of Reform

"Cy nlcal Spinster" ask-ii 7..

' 0f What Use ls a V Husband‘!

What

A woman who signs herself

rwhats the good of a husband. BYIYWBY

Well, of course, there is the old story B missed her husband when he died because she still hnd a piirrot that swore, a chimney m" 5m°k°d and n cilt that stayed out at 1118M!- sml. and for all of that, there are many ‘Win86 "m" a llllnbilllll that make him WOTlh m! bu“ “d keep and a (lOSlIIllJlC household ornament-

Perhlpl the chief virtue that l husband has in the eyes of the majority of women is that he izcvlis a woman from being an old maid and en- rlhics hcr to put those sacred letters MR5. before her nume which she covets more than she does , all of the alphabet handed out by colleses- The

poswlssion of a husband, no matter what a. poor, weeviy, moth-eaten speci- lliilll of the genus he may be, saves her face among the matrons and pro- tects her against their insulting sympathy. She, too, is of the elect.

since few wives bear the outward and visible signs of having drawn the head prize in the matrimonial lottery, it is not easy to see why women are so anxious to marry. Nor, since marrying is a trick that any female moron can perform with her eyes shut and one hand tied behind her, is fr ilppaffiflb why women regard it as the chief accomplishment of their lives. But the fact remains that as a. sex women regard being old maids sis a sort of disgrace and feel that it shows that they lack pulcliritude and attractiveness. Hence husb are necessary to save distressed damsels from the fate they dread worse than death, \ Another thing a husband is good for is as a justification for a show Wedding. 0f course, nobody ever notices him and probably he wouldn't be missed if he wasn't there, but custom and convention demand him as one of the props and there couldn't be any performance if he wasn't among those also present.

From the time every little girl cm think at all she begins planning out her wedding and deciding on how many bridesmaids she will have and what sort of dresses they will wear and the length of her own veil and white satin train and her whole life would just simply be nothing, I mean nothing at all, 1f some obltging youth didn't come along and help her to realize her dreams.

Then a husband is necessary for the making of a home. Inasmuch as all that most men do in their homes is to knock thmgg and drop cig- arette ashes on the floor and growl over the bills, it looks as if they could be easily dispensed with. Such, however, is wot the case.

somehow it takes a. man to give flavor to a home and put some pep into a woman's housekeeping. The homes of widows and old maids seem always to have a flat atmo c, no matter how much period furniture and Oriental rugs they have in them, and it is notorious that lone women are nearly always half-starved, because they don't think it worth while to get up a good dinner unless some man is to eat it.

A husbnndis also useful because he furnishes a woman a vistim who cant escape her upon whom to work out her refon-n complex. That saves the balance of us the few liberties we have left, for every woman thinks that everything she doesn't like to do is wrong and everything she likes to do everybody else should be forced to do by law, but through a merciful provision of Providence this mania is generally diverted toward changing her husband's manners and grammar and habits and food and politics and religion. You will observe that virtually all r‘ ' ~ "s are unmarried women and men with lady-like tendencies.

A husband is well night illuw‘ nsable as a source of secret; sorrow, without which no woman is really happy. Every woman has to have a trouble even if she has to manufacture one out of whole cloth, but it she has a husband she has a genuine bonafide grievance right in her hand. If he drinks or steps out nights or has an eye for pretty fiappers, she has something to weep over and talk over with Mother and the girls and her best friend and that justifies her in her own eyes in going on an orgy of self-pity. And failing all else she can always have a husband who doesn't understand her, whereas the poor, unfortunate spinster is simply debarred from the martyr role.

A husband is also priceless as a standing excuse, and what those un- lucky women do who have no one to blame things on, I'm sure I don't know. when a woman says that she will have to ask her husband if she can do thus and so, every woman knows that she is framing up an alibi. "The plans for your club sound perfectly fascinating, Mrs. Smith, and I would ‘just love to join, but my hus band is so old-fashioned he is op- posed to womcn‘s clubs except, of course, bridge, which isn't a club, is it?" "I'll love to subscribe to your fund for the Hospital for ‘Disabled Cats, but I will have to ask my husband." And so on and so on. Alas, for the old maids who have no husbands to whom they can send out SOS calls in time of need.

Ami husbands are a post-graduate course in psychology and higher mathematics and salesmanship and diplomacy. No woman who has ever been married but ls the wiser and broader, a more tolerant and c. more tactful woman for the experience. And husban‘ arsuscful as bill- payers. They are certainly handy to have around the house on the first or the month. Every woman who has to earn her own bread and but- ter envles her sister who can sit back pretty and let George do it. And a nice, house-broken husband makes the loveliest sort of a pet. He ls far superior to a pom or a canary bird. And aom “ a husband is so kind and gentle and understanding that he is aood for that heart hunger that gnaw: at every woman's vitals and he feeds his wife on the love that is manna for her soul.

DOROTHY DIX.

bout the widow who never

-:- ocial one! Person

rue ciiAnLcxrrsipwN GUARD‘

Serving Sand- wiches On All

Occasions

I

This is the height of the land- wlcii season-if anything n: unt- versally useful as the sandwich con be said to know the limitations o! a season at all! With picnic, lunch or tea in the garden, excursions of all kinds on the tapls all the time, the making of good and suitable‘ sandwiches is a thing the home- maker has to face frequently; sometimes the plans are made well in advance; again, the need is one of the very moment.

'I‘his list of fillings will puve so useful to the chronic sandwich- maker, that it will be woith keep- lng conveniently handy, and many of the materials suggested are those that can be kept available, ltd ready to meet the call henevor it GUIDES.

There are many ready-to-use aids for the sandwich-maker on the market these days. There are pastes of meat, fowl, fish-delicious mixtures. There is canned chicken in varied forms-sliced delicately, canned in pieces for chopping, or made already into sandwich paste. Then there arc delicious mixtures that have a. salad-dressing base; and others that have the piqulncy of a top-hole chili sauce. Add to these the sardines, shrimp, lobster and other tinned fish, the eggs that can so quickly be scrambled (maybe with a touch of chopped bacon) or even hard-cooked, all the bits and bobs of your refrigerator that, if you have "the sandwich slant," can be pressed into such telling service -—and the task of rising to any such occasion is really not a hard one.

Sandwich Score

Chop melt very fine; season with salt, pepper and any suitable condi- ment, etc., and spread between thin slices of buttered bread. v

Beef with salt, pepper, a dash of Worcestershire, horseradish or mustard sauce; onion juice if liked. Lamb with salt, pepper and to- mato sauce, catsup, mint sauce, chopped capers or tart jelly.

. Pork with mustard pickle or Erig- lish mustard and spiced apple. Vealwlth pepper, celery, salt and chili sauce. '

Ham with mustard pickle or English mustard and mayonnaise. 0r chop and mix with tongue, egg or mayonnaise.

Bacon, crisply fried or broiled, be- tween slices of brown bread l. touch of orange marmalade on one slice.

Chicken with pepper, salt or cel- ery salt, cream sauce or mayon- naise; add ground nut meats, diced bacon, chopped celery, peppers. Chicken Salad-Fill into crisp scooped-out and buttered rolls, or tiny puffs made with choux paste; or put between buttered slices of bread or hot toast.

Fish with salt, pepper, lemon juice, vinegar, plquant sauce.

Hot meat with gravy, between‘ slices of hot toast.

salmon, sardine, tuna fish or cold left-over fish, mixed to a plate with salt, pepper, lemon juice or vinegar or piquant sauce or salad dressing.

Caviar, seasoned with lemon juice.

Pancakes

I will make no bones about it. ln this little article I am going to do lll I can to uphold the name of pancakes, or at least hot-cakes, griddle cake: or what you like to call them. Of course pan cakes and grlddles cakes are quite different things really. The pancake being cooked in l frying pan with con- cider-able grease while the griddle cake is cooked on a griddle with but a fine film of grease over the griddle.

In an endeavor to uphold the name of pancakes I start at a. dis- advantage. In fwt I stlrf‘. with two disadvantages. The first is that I know dietitians have legitimately condemned the pancake as poor food_ Secondly, I am a male in- dividual and am trespassing from my appointed realm.

As l boy I always thought of pan- cakes as a food for Shrova Tues- day alone, and I can still taste the

And wouldn't you, if you were a tiny maid, love this little outfit.

' It is light blue linen with white dots, white contrast and white ball bone button trim.

a1 Fa

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vi.

What the Fashionable: are Wearing Illustrated Drellnlklug Lemon Furnished Wltir ~33; Ivory Pattern at, Bu amwu Worthington

The scalloped capped sleeves are cute idea. Don't you think? -

Andftusuch an easy dressto make and to launder.

The matching blooms! are gath- ered into knee bands. They have elastic at the waistline.

style No. 412 is declared for line mlandeyclrlafllaelrcqulres 2% yards of 85-inch matorlll with 1% yards of ribbon. This darling play outfit can be made of sturdy gingham in checks, gtripes or plain pastels with white pique trim. - Batiste prints. dimlty prints, pique, percales and dotted lwisa are suitable and popular for thiscun- ning model. Beauretofillinthesizeofthe pattern. Price of Pattern 15 cents in stamps or coin (coin is preferred.) Wrap coin carefully.

No. m. Size

Name

t Street Address

City State

lemon and sugar coated cakes

Grandma used to make. Also where was the excitemen‘ of turning the cakes by flipping them in the air. I often think of these‘ things here now in the backwoods where I have had w eat pancakes at least once a day for the past ten years. Pan- cakes and Shrovo Tuesdays have lost a lot of their significance to me. I still like pancakes but in quite a different way than I used to and they are a diflerent type of cake than the onel I used to know. They are the Buckwheat griddle cakes- fn my estimation the elite of the pancake worlcll I no longer delight in tossing the pancakes, We don't do it that way, but I do like to come in from the woods in the evenings and as I round the shelter belt, to smell the first batch on the stove just begin- ning to send out their aroma,‘ I like to slip in and get washed as quickly ls possible then get a. chair and a knife and relieve the pancake cooker of her job. I like to round off the plate‘ just to the fullest capac- ity; cairy them in triumph to the table and just simply ‘dig in‘ with everybody else. ‘rho stove wanna ‘ me up; the cooking of the cakes just gives my stomach the finishing touch of preparedness for the even- ing meal.

Buckwh ‘ is ‘essentially a. pan- cake flour, in any other form of food it takes an inferior aspect. On the griddle it is verily the king of flours. The batter splashed onto the griddle steam: a minute, then little holes form all over it; flipped over it displays a rich brown hue, with stripes of darker brown radiating from the central darker still spot where the batter first hit the griddle. It ll a light for hungry eyes "indeed. With l little maple syrup or molasses they outclass the lemon oeatod affairs of Sbrove Tuesday_

For The Cook l

HAM BAKED 1N CREAM GRAVY

Large slice of smoked ham.

lléi tablespoons fat.

iii. tablespoons butter.

2 tablespoons flour.

1 teaspoon sugar.

l6 teaspoon plain mustard.

1 to 1% pints milk.

The ham should be one-half to three-quarters of an inch thick. If it is very salty, cover with cold water and soak for one hour. Then dry with a cloth. Otherwise proceed without soaking. Put the fat into a heavy frying pan and when hot put in the ‘ham and brown thor- oughly on both sides; then pour of‘! the fat. Put the ham to one side of the pan and then cook the flour in the butter until quite brown. Mix the sugar and mustard in one-half cup of milk and pour over the ham. Cover and let it simmer

Shrimps, chopped very fine, ml:- ed with melted buter, salt, pepper. lemon juice and Worcesinrlhirc 581109.

Anchovies, rubbed to l. puts, with equal quantity chopped olives.

Shredded lettuce and French or Thousand Island dressing.

Olives, chopped and mixed with mayonnaise.

Cucumber, sliced‘ thin, soaked in vinegar if liked; salt and popper.

Tomato, sliced thin, sprinkled with salt, pepper and vinegar.

Hard-cooking ell‘. seasoned. rnoiats * with mam or lalsd dressing: or mixed with chopped ham, bacon or tongue: or egg may be scrambled.

"Made from Sweet pasteurized CREAM I

IEIAUDIERT Cream Cheese

BAUMERI‘ FOR EVERY TASTI

j . -

WIAI. LONG GAITIII

safer and healthier. as a rule,

iimrruwcarturnllclelnpllriato lloilcdplir.

If the feet of your hell m large enough-but riot too IIIIII i! triaiounreionr enough-Meant tooioagiondiftbelteckinltlllfl- selves are nnmuimilly oielmyou wiiIti-avei thorold to beeutym utularmatlrovatcrt.

Round gar-tors interfere with circulation. Many physmians sly that they cause broken blood vel- els. ‘lhercforl, the long garter fl

stockings should be washed in luke warm water and soap or soap flakesjuctll sooniistbeyarcrl- moved. hover wear a pair twice without washing them. A half

compleuly. What would not taste nice with lemon and sugar anyhow? And think of the ingredients used in those pancakes. The batter was as rich ls cake batter. They out to be good. The buckwheat cakes need have but ycllt, water, flour and a. little lodl. to be ls good ls they can be made. The good buckwheat cake is turned just u the psychological moment when it is, so to speak half done: and the twoiides will each have an equal amount of cooking. Itilrulnotlltocook acaketoo much on one aide. The last side will dry up yellow and bard, if this error ll made.

There lrl- two chief varieties of buckwheat: Smooth and Rough. The smooth variety is lbiny, black in appearance, while, the rough buckwheat ll brown and slightly mailer in lilo-that; ll the kernels. The smooth lmckwbut makes a floor more resembling wheat flour than doll the rough buckwheat. It is a poor yields: however. in the ord- inary run. It favors l wet year and wetter ground than ivugli_

you know the secret.

LPenim 1mm fl liluringly frag- rlnt. Adda a charming refinement “lo-flu molt finished appearance. Orlltn and preserves completions of summing lcvpllnuc and texture. loam‘ me wiiluu tab hands. Oooll and. dilhlll all irritation caused by weather conditions. lwiftiy shelled b7 the tiuull. leaving nova a vaticl or lticknell. A lnrlen toilet fflllilltc. Invalu- able to all women ‘who care for el- lllllol Ind dilflnctiol.

L

l

\ tive every yearl Look at these pictures-they tell you plainly that it is possible to keep youthful charm, to grow iovelier, through the yearn. I!

Ethel Clayton does and she w» “No woman need fear added yearn any more-if she knows howto take care of her appearance. A young-look-

.hnilnbuahzlmdauilmu

y U psel: Stomach)

' “I used BABY'S OWN TABLETS for ‘my children when they had vomllillll spells, and found that they settled t!» stomach,” writes Mrs. J- M- Gllihfiii Smith's Falls, Ont. Valuable for teeth-

' ing troubles, colds,

fevers, colic. Easy to take — and banilelsSecoeri-l- floats in each 25c

in l BABY'S UWN TABLET

slowly] one and one-half hours, turning the ham occasionally. Add milk from time to time, keeping the ham nearly covered with it. '

' MIBTAKES

A life is great not by the meas- ure of few mistakes, but by splen- did mastery over all mistakes.

artfihwderfi iudldfinloiflfl

a... '°"i"-;i"'f.'.@'ii’i:°£'%i."=~

P0

.Skirt Lengths

'1'!» style world is waeing a im-

"Day skirts shorter than last sea. con." is one oouturioru answer to the controversial question, while another advocates models longer trim those displayed last winter. Dlytimcskirtslbalfinclioran inch shorter than the winter lmgth arctheohoiceof aninnber of smart Pensions, however, who ha" further taken matters into their own hands by adjusting their hem- lines to suit their figures.

BYLEB

Skirts are no longer mguuygfl from the floor; they are measured b? mllluilk leg and cut to give her silhouette a long 311m 1mg, EVEN!!! skirts are universally lmlfif- Most of them sweep in soft fullness about the instep. clearing the floor by 188s than an inch. '11" 10118 afternoon skirt. five to six inches from the floor. are seen “rely. exoevt on the most formal occasions. Their place has been taken by the skirt which stops nine °l' tell inches above the grounds. Skirts are taking on gtmightgr, slimmer lines in some of the widely “awn fashion houses. One de- slsnvr Produces skirts cut like a slender sheath with waistline so hiih they touch the bust, while another is showing straight-out frocks with long tunic blouses which extend ‘to the knee. Hips are less desirable than ever. ,

The new interests. in skirt lengths has produced new interests in

CTUALLY Sfflwlfll more little “(fig akin fa absolutely necessary. For yearn now I have used Luz Toilet

Soap and I think

ti.

voungcrlookingthaalt wleyelrl ago."

9 out of 10 8mm Star: 1m it

This is Ethel Clayton's secret of oom- piexlon beauty-such l sure and llrn- Pll Way to guard and keep youthful

tSo

M; lglmltlll,

my complexion is

~ asAurv PRODUCTS‘

I

tle over skirt lengths this summer. .

ivljvitlzilitusr me

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HOWYOUII-lrllicd In n. . certainty of your lasting lovtllnelr-hclghtencd by the clinging, Vflygg. tcicturc oi Pcnpelan Beauty Powder.

A! ill: eyes caressed yomhowtiirlilln toiincw that a touch oi oinpclm Rougq Had lap! for you the girlish flush he loved. Bcrurnlwv/Il UnPoia-

iln. You may pay more

or beauty preparations but you cannot buy better dun the NEW

lA”

voax-rolzomo

“Think of the golden moment; you have wasted playing bridge," laid the serious friend.

“Ye-s," replied Miss Cayenne, regretfully, “besides a. lot of silver com and paper currency."

WHATS IN ‘l PINOH?

Manyatastydlahwouldbejull a little jsstlcr, and many a sud stew would be just a little 168s sad if oookl wouldmake some effort t! standardise their "pinch," said Mu Wordcr, Assistant Victualling Blip- arintendent of the Canadian Na- tional. Bteamships in o. recent issue of hints to housewives.

Mr. Werder advises all cook; a measure their fingers and weigh their "pinch" capacity so that l "pinch of salt" or a "small pinch of cayenne pepper“ will become terms with some meaning. He elyl the forrnor amount should be a quarteroflnouuoonndfhelrittu a. sixteenth of an ounce.

“Is that your college diploma you have framed there?" I

“Well, it's a sort of diploma. M a worthless stock certificate show- ing that I've been film!!! the school of experience."

holsery. light beige with a Iildl gray cast is the favorite color, l sheer weave or a tine net welvl the most Nmilar effect.

tl1€l CIHYIOII is‘ love zkrlfian em" .

It ll Hollywood's favourite beauty in- surance. 0f’ the 694 important Holly- wood lctrealee, including all ltlre; actually 686 rue fragrant Luz Toilet Soap regularly. It is ruch l favourite withtbemtliet lthu belnmlde the ofllclal lolp in lll the big etudioe. Lu: Toilet: Soap ll no gentle-co beautifully white-that no other 0on9 can rival it.