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{Foo-Indulgent Mother Has Herself to Thank for Son’s Ingratitude — Allure of For- bidden Fruit Waned for This, Hus- band When He Found He Could

a Have it a

Dear Miss Dix-J was left a widow with a small boy less than 3 years old. I received only a. pittance from my husband's estate, the most of t. which was considerable, went to the child. I went to work and suP' ported my son so that his inheritance might in- . crease. Now he is grown, has finished school and " ‘ he will soon come into his estate. Owing to the depression I have lost my Job and. my son tells rne that l must leave the house, that he wishes to have nothing more to do with me and that I shall never receive any money from him. Is there no gratitude among children? L. V.

Aiisivci‘!

Not unless they are taught to appreciate what h, done for them. You are simply reaping what you have sovm. You have spent twenty years in

pampering and spoiling your son and you haven't any right to complain that he is a self-egotist. He is what you have made him.

That's a hard thing to say to a. mother, but it is true. Her chlldron are given into her hands as plastic as dough and she forms their char- acters. she sets tho pattern of their conduct. She determines their atzitude toward her. ‘

If she demands respect of them, she will receive it. If she insists upon courtesy from them, she will get it. If she sets herself up as an authority to them, they will always think that mother knows best. If she expects appreciation from them, they will be grateful for everything she does for them.

Whenever you see children who think that mother is the most beau- tiful woman in the world, and the wisest, and that mother's taste is al- VY-lys infallible, you know that mother has set herself on a pedestal and taught her children from their cradle up to worship her. And when you s-sc children who pet and spoil their mother, who voluntarily hush their lliiiic when mother is taking a. nap, and save their pennies to buy mother a little present, and who consider her in every way, you know that mother has implanted in their minds an ideal of herself as a sort of Lady Fair that it is an honor to them to serve and protect.

And when you see children who are impudent and insulting to their mother, who run roughshod over her, who make her nothing but a slave lo serve them, and who never give a thought to her happiness or com- fort or well being, you know that their mother has made herself nothing but a doormat for them. She has taught them to have a contempt for her, and they neither love, honor nor respect her.

Most mothers bring up their children on the miracle plan, in the ldiotically optimistic belief that they can let little Johnny and little Mary treat them as the dust. beneath their feet a/nd then when little Mary and little Johnny are grown they will somehow change and appreciate all mother has done for them, and love her and look up to her as she desires.

But thcrc are no miracles in child-rearing. It is all relentless logic. Cause and effect. If a woman has let her children "sass" her when they were babies, they will say things to her that will break her heart when they are grown. If she has gone shabby that they might have flnery, they will take the very clothes oil’ her back when they are grown to buy themselves gewgaws with. If they have never thought of her as any- thing but a servant to minister to their comfort, they will never lift the eookstove of? her back, and when they are married they will make mother a nurse girl to take care of their children whenever they want to take a trip, or the children get on their, nerves.

"Train up a child in the way he should go and when he is old he will no: depart from it," said the wisest man who ever lived. And that goes double for mothers. Every mother writes her own price-tag for her children and they value her Just according to the figures she puts on it. If she teaches them to treat her with respect and consideration and be grateful to her for what she does for them, they honor her and consider her. But if she teaches them that mother will stand for any old treat- ment, she gets just precisely that. ‘ _

It ls too late for you, Mrs. L. V., to undo what you have done. You must reap the consequences of your own folly, but I trust some of the mothers who read this will profit by your misfortune and save themselves from the bitterness of having ungrateful children. DOROTHY DIX.

O I l O I O

Dear Miss Dix—I am a man 35 years old and had been happily ‘mar- ricri for ten years to a fine woman when I met a. pretty young girl, with v. hum I fell in love. I knew I wasn't giving my wife a square deal, for she had helped me to make a success, yet I felt that I couldn't live hap- pily without this young woman. My wife found out about this affair nnci went away, leaving me frce to get a divorce so I could marry the girl, but now that I am free and could marry her, I am beginning to have doubts in my mind about it. Will she always love me as she says she does? Will she be true to me? She knew I was a married man, yet she did all she could to take me from my wife, saying all is fair in love and war. Will she be aspleasant to get along with as my wife was, who was always thoughtful, considerate and never naggedil. Will I not bo happier if I put this woman out of my life and try to win back my form- er wife's affection and trust? DOUBTFUL. Answer:

Well, Mr. Adam, I think you are the finest example of the lure of forbidden fruit that I have ever encountered. Apparently the only real attraction that this girl has for you is that she was an apple that hung Bust out of your reach and that every law of God and man forbade you to pluck, and now that all the bars are down and you are free to reach out your hand and take her, you don’t want her.

I think there are a lot of men like you. There comes a. time when domesticity pails upon you. They get a little tired of the wives that in their hearts they really love. ‘The fctters of matrimony gall a little and they begin to feel bound and long for freedom. They are tired of the honest roast beef and potatoes of family iifa and think how good the ihlghly spiced caviar of an illicit love affair would taste, and it is then that any adventuress who happens to come along can lure them into doing some apple-eating and get them fire dout of Paradise.

Aa for your doubts about the wisdom of this marriage, it doesn't take any seventh daughter of a seventh daughter to settle them, or w perceive that you are already over your brief infatuation for the girl because the glamour of the liaison is over and now when it comes to the question of marriage with her, it doesn't look so good. Also, your fears of what she mill do are well founded, because a woman who will deliberately take an- other woman's husband from her and break up her home hasn't any of the rockboitom principles upon which you can bank.

She will always take the easiest way and do the thing that will give her the greatest kick, and if another man comes along who looks better to her than you do, she will stick in her slogan that all is fair in love and war. ‘

But, you poor simp, what makes you think that you can win back your wife's love and trust? Once gone, they are gone forever. She may take you back. but she will never love or believe in you again as she did. You can't make a broken vase whole again. And that will be your punishment. DOROTHY DIX.

O O O I I l

Dear Miss Dix-I am a boy of 19, going with a girl who is very much in love with me. but while I like her, I can't bring myself to love her, What must I do? PETEQ“

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More and cooler salads! There’! a plank for any woman's platform these hot days.

guild‘, by way of a change from heavier fare and hot dishes, are a welcome relief. Served cool and dainty on crisp. lettuce, and with delicious mayonnaise, they will tempt Jaded appetites.

Besides actually being cool-serve only after having chilled in the re- frigerator-salads should also look cool. Ono easy way to accomplish this is to create your salads out of lime gelatin. Its fresh, delicate green coloring will help do the trick. Its i delightful flavor is also greatly in | its favor as the ideal base for a. Summer salad. ' ' ' The fact that salads are so econo- mical to prepare, with the prices of vegetables and fruits what they are, should also appeal to you.

And another thing. Salads help keep you slender. Many movie stars including Lilyan Tashman, Lily Damita, Jean Arthur, and others who boast lovely figures, have con- teased iti ‘whey eat two salads res-

mayonnaise, in the interest of their forms.

ularly every day, garnished with »

Salad. Helps Keep YouflCool

m: wrra LIME oanarpv

molds and chill until Unmold on crisp lettuce and garnish with double-whipped mayonnaise. Use only firm, ripe, sweet melon. Serves, 6. Cherry Mayonnaise Salad

1 package lime gelatin

1 teaspoon vinegar

.% cup cherry Juice

2 cups canned" white cherries. seeded p ,. .

1 cup boiling water

V‘ teaspoon salt

ti, cup double-whipped mayon- naise.

Dissolve gelatin in boiling water. Add vinegar, salt, and cherry Juice. Chili. When slightly thickened, fold in mayonnaise and cherries. Turn into mold. Chill until firm. Unmold on crisp lettuce. Garnish with additional cherries and may- onnaise. Serves 6.

. Lime Salad Supreme

1 package lime gelatin 1 pint boiling water

5 teaspoons vinegar

‘iii teaspoon salt

1 cup apples, diced

q .

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Cool Melon Salad

1 Package lime gelatin

1 pint boiling water

1%» cups Cantaloupe or honey dew melon, cut in ‘rt-inch balls. - . Dissolve gelatin in boiling water. Chill. When slightly thickened fold in melon balls, Turn into individual

1 cup crisp cabbage, chopped 4 olives, chopped

Dissolve gelatin in boiling water. Add vinegar and salt. Chill. When slightly thickened, fold in apples, cabbage, and olives. Turn into molds. Chill until firm. Unmold. Serve with double-whipped mayon- naise. Serves 6.

Recipes For . New Kind Of Bread

VARY THE LOAF WITH ORANGE l CHEESE, COCOA, RYE, HONEY OB. NUT ’

Romance and glamor turn up at 3 the oddest corners. Take bread, for t instance, crumbly Frencnbreakfast i rolls, crisp Scotch scones, agile Po- lish twists, Vienna buns-even our v own crusty-moist loaves that come v in such an assortment fo colors, fla- vors and makes. They all look pro- saic enough on the surface of things. But Just give them a chance to talk about their pasts and they become actors in as entrancing an . adventure tale as any that ever] quickened the heart thumps and sent delicious shivers chasing down» the backbone. '

For instance, do you know—

That cncdathe social mark) of a family determined the color and age of the bread they served at the table ?

That the word “iady" meant or- iginally “bread giver"?

That there is a country where often a six months‘ supply of bread is made at one time?

That in this same country large sheets of such "hardtack" have

That white bread happened as the result of a whim of an English eral planning a pure white banquet?

‘Phat the Romans taught ihe English to break bread over the head of’ a. new bride and distribute the pieces among her friends ?

That Russian peasants pack a bit of bread with their household wares when they move as a charm against hunger?

In short, had you realized that this "staff o‘ life,” which we take so much for granted nowadays, has a fascinating and often sanguinnry history extending back to the very earliest beginnings of man 7

Few of us had-which makes the telling of it all the more interesting.

For while with better‘ understand-

{mixhto a kneading dough with as

been used as shields in time of war?“

For ways of varying the loaf bread; there are delicious orange, cocoa, rye, graham, honey, nut and bran breads. _

Or cheese bread has a zest and

“mg 3nd makes scrumptious sand_ "quarters, diced or sliced ready for , EQIVIYIQ. ‘

wich slices J-lere it is: CHEESE BREAD T 1 ‘,6 cups milk 1 cup grated cheesefl ll lbs.) l6 cake compressed yeast 1 teaspoon salt 4 cups bread flour. i Dissolve the yeast in one-fourth cup of milk. Heat the remaining, milk until lukewarm and blend with ; ‘the grated cheese. Add the sugar! and the dissolved yeast. Add one' cup of flour gradually and beat with a rotary beater until smooth. Cover and let rise about one hour in a, warm ‘room, then add salt and

much as necessary of the remaining flour. Knead tenminutes, let rise until light. Knead again and place in two small rolls. When risen again bake bread an hour, or rolls twenty five minutes. The oven should be hot (450 degrees F.) during the flrgt ten minutes and then should be lowered and kept at 350 degrees F. throughout the remainder of the baking time. lOrange bread is something else dellalitfulto keep in your baking repertoire. ORANGE BREAD 1 cake compressed yeast 8-4 cup lukewarm water 1 tablespoon milk 1 teaspoon salt 5 cups bread flour 1 egg yolk, well beaten 3 tablespoons orange juice 2 teaspoons grated orange rind 3 tablespoons sugar 3 tablespoons butter Crumble the yeast into the water and. thoroughly dissolve. Stir in the salt, milk and enough of the flour to make a smooth, soft sponge. Add the beaten egg yolk, sugar‘ melted and cooled butter, orange juice and rind. Beat hard, then stir in the rest_ oi’ the flour. Knead until smooth and full of air bubbigg, Cover and let rise in a warm placg until double in bulk. Mold into two loaves and brush the surface with

ing of this business of proper feeding and eating, the phrase "Man cannot live by bread alone," is being accepted literally and bread is being supplemented by an abun- dance of dairy products, eggs, meats, fruits and vegetables, yet in many

nourishment of the people still comes from the bread they bake in public ovens, in bakeries or in their homes. ‘

SURE!

Fl-IT

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rues!"

lands over half the strength and v

melted butter. Let rise again unw double in bulk, then bake in g not oven (400 degrees 1".) about an hour, or until done and wei browned, Cover with uncooked plain or or- ange frosting.

A MorningSmila

W rue ARDIAN

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In the Summer

THIN CHILDREN NEED Scotts Emulsion

EASY IO TAKE

Beets Are Ideal For Cannin

AND THE ovnn Mnrnon is raaricutancr easy AND

MOST SATISFACTORY

Beets are one of the few vege- tables that do not lose their flavor and natural sweetness if more than an hour's time elapscs between the gathering and use. They are less perishable than almost any summer vegetable. and for that reason the woman who buysher vegetables for canning runs less risk of spoilage after canning.

Although winter beets are avail- able, many homemakers find them inconvenient and expensive to use on account of the long cooking re- quired. The housekeeper who buys her fuel by feet or units discovers that several hours spent in cooking

What the Fashionable: are

Illustrated iireissmaklng Les!" Fuml-‘l’ ad Wm‘ "Every Pattern

i

By Annabelle il/orthinufnn

of a vegetable is quite an item.

The oven method of canning is particularly easy for beets. Li’ you have a thermostatic controlled ov- en, the regulator is set to 250 de- grees F. and the over heated while packing the vegetables. A portable oven thermometer can of course be used, but frequeiit checking is nec- essary to insure satisfactory results.

Slice Larger Beets

Small- beets known as “baby beets" (they're about the size of a walnut) require no dicing or slicing and are most attractive for serv- ing. Larger ones should be cut in

Pack in hot sterilized Jars, adding

it teaspoon salt, l teaspoon B11561‘

and 1 teaspoon lemon Juice to each pint Jar. Add enough boiling water to fill Jars to within an inch of the top, half seal and place in reheated oven. leave two hours, remove from oven and completely seal. In- vert for a. few minutes to be sure the seal is perfect, then place up- right and let stand until cool.

As soon as a Jar is filled, place it in the oven and keep Jars about two inches apart to allow for cir- culation of heat around each Jar. Two racks may be used, one above‘

How Prepare

Wash beets thoroughly, using a vegetable brush. Cut oil.’ tops, leav- ing ‘about two inches of stem. Take care not to break the skin nor cut the long, straight “tap" root. Drop into a. kettle of boiling water and boil fifteen or twenty minutes. Dip into cold water and slip of! skins.

Wearing a

The becoming V neckline and graceful length of line, which is slimmlni and most attractive.

And you'll be surprised atphow

easily this model la made. _

A blue and white bastisie print is a splendid choice. It is cool and practical. Plain white bastiste con- trast is effective.

Style No. 651 is designed for slaea 36, 38, 40, 42, 44, 46 and 48 inches bust. ' ~

You can also make it up in '

almost any silk of the pliable type. White crinkle crepe silk is enact: ially smart.

Novelty cotton meshes are also suitable.

Size 36 requires 3% yards 35- inch, with % Yard 35-inch con- trasting.

Aii patterns 1s cents in stamps or coin (coin preferred.) Wrap coin carefully.

Street Address

the other, if the oven is large enough. -

Work fast and dip beets in cold water only long enough to slip skins, not long enough to chill them.

PEACH CREAM PIE

1 tablespoon cornstarch.

1 teaspoon vanilla.

1 cup milk. A

2 tablespoons lemon Juice.

2 eggs.

l5 cup sugar.

llé cups peaches dried and cook-

cd or canned.

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The First impression

Hosiery and Sweater;

‘—'_\ sugar and add to the hot milk. ».. in the top of the double boiler a thick and there is no taste of starch (15 min.) Mix the reiriainlq part of the sugar with the t. egg yolks. Add the cornstarchp 68:8 and return to the double boils cook 2 or 3 minutes longer. Items‘ from range and add the lemq juice, peach pulp and vanilla. P! filling in a baked pie shell. ‘

Top with a meringue. made will the 2 egg whites siiflly beaten 4 tablespoons sugar and li teasm vanilla. Bake in a 325 F. oveni 15 mixiutes.

"You say that you are the l support of a widowed mother, y‘ father having recently been kl in an explosion. l-low did the,‘ plosion happen?"

“Mother says it was too lit yeast but uncle Jim thinks it i’ too much sugar."~—waii Street Jot

Mix the cornstarch and half the pal. -

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SAVS HERE YWAT R|N$°

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LATER OWN“! WT A m, m, ilgvgovaxmoéctzhwgcxbnim bright flit coloured _ ,_ sisal" 5W5- Mv "W - s - man segue/i air. a 99mins .‘..‘.from these safe suds! CLEAN ruev err rue CLOTHES “W50 ,5 6mm, mt only “m, clothes dun “d.