O Juno 111.1194! Thu". IIIII II:

a KEEP YOU “REGULAR”

cumulus: T0

NATURALLY.

‘for double your money boclo 1

A well-balanced meal. skillfully designed and artfully executed, is

one of life's better pleasures. It needn't. be a, great meal — riot a fancy menu prepared with a lot of foreign phrases. It's more often made from the humblest kin of food. But it has proportion. It as dignity. It has an air.

There must be a tart to offset the sweet. Something light and crisp to stand beside the richer (are. The colors should cdhtrast pleasantly. the flavors blend, the textures have V, I ough variety to please the tongue, the teeth, the

i palate.

Such a meal is pictured fol-you here. It's simple; it's savory: it's a snap to handle; But best of all. it's unique for balance. We start with beans, the truly oven-baked kind that come. ready-to-sorve in e sauce of their .own-a mellow sauce made of rich tomatoes sea- loned skillfully with spice.

For contrast there is Boston brown bread, traditional for lts af- finity with bealns. Part of this is due lo similarity of textures, part the flavor__contrast betwee l the bean sauce and sweetness of the bread. To offset the two there is n serving of old-fashioned mustard pickles mad; of cross-cut gherkins, pearl onions and cauliflower.

Besides this is a salad, prepared according to the greens in season. When available, a. mixture of let- tuce shreds, watercress, and sliced cucumbers or radishes is good. This supplies the something. light and crisp. and, when marinated in French dressing, adds a pungency that's pleasant. For dessert, serve

aches freshly cooked. canned or zen. An apple butter topping to

m... rausr arusr Also eeurbah . miss oaslrlc maul

Ask for. it LARES BREAD

PELICIo-os ,

pom. SAY earls-

.v . WHOLISOME HEALTHFUL IRIAD '.~ . r

l A QUALITY ‘RCDUCT CF‘ ‘ - .uilll:'s_ BAKERIES g were

sav iiausrs man, rims

a Cburletfeloylread District Representative’ f Rvlrflaucii) WIllTLQCK-PIIONB rial-r.

the peaches gives a spicy sort of finish. Mak it so:

Apple Butter Whip

2 egg whites

Pinch of salt

1 teaspoon lemon juice

1.4 cup apple butter

Beat egg whites and salt with rotary egg beater until stiff enough to form a peak. Fold in lemon juice and apple butter. Pour over peach- es. Serves 4.

ELLEN'S DIARY _

‘(Continued Prom Page l6)

Days are full YlDW from "lark's song‘ 1814-. morning until the dark comés in over the hilltops. By day. the cows browse on the new pas- ture in a near field. while the fat heifers and younger cattle dot- a far meadow. Brood sows have the run of the paddock by the piggery ind the weanlings regard one rog- uishly from pens indoors. "How many are we keeping for Summer feeding?" Is a. question that has not yet been answered, But. the milking may not easily be sail-k- ed; the separating too is now an established chore and loud and in- slistent lows are heard to remind us of. pails which must be; carried to the calves. "Ellen“ James said sterliiy only this evening when I helped at this chore "if your mind had been on your work as it should be the calf wouldn't have gotten away with the pail on his head. You can just scale the fence and gct itl Then the next time you ll remember to hold it." "laugh- ing?" I echo James curious ques- tlon. I'm not laughing though something funny comes to mind. Again I‘m hearing my American sister say‘. ‘Oh no Ellen doesn't work now. You see her family's grown and gone to themselves. She only has James to look after now —yes, her husband."

In the house across the lane. a round white arm is somewhat swollen from grand-daughter's sec‘- ond innoculatlon and I suppose her sleep tonight will be broken . . . But come. Ellen." James says rising "it won't be too long till morning!”

vniiioomcrrow - Diary -ﬁeod- night.

ML?

by name...

\ o

, Charge in Waterloo

- at the addresrglven.

. c-wned- Though the I-Iutterites, in

Islanders I lflave; Met

roaming that. new. John Mur- dock, son of the late Gavin" Mur- dock of Murray River, P. B. I.. was settled in the Presbyterian ’ onto I con- tacted Jiim by iettel‘. 1 wroto re- questing him. if he visited Toronto anytime within the week of May Mth-ﬂlst, to look me up In reply. I received an invitation to visit Waterloo, which ‘I did on"i'hurs- day, Ml! 11th. é"

When I arrived at Kitchener. 1 phoned the manila mm the station, and leanred that Rev. Murdock had le that morning, by car. for Toro to tovisit me. Not knowing the layout of the twin cities of Kitchener Ind Waterloo, not being ablelto re. turn to Toronto until late waning I waited for Rev. ‘Murdoch's re- ture, and wandered into the main pal-ii of Kitchener, andgaried upon he passing folk, from the park in front of the City myy. ‘

I was indeed glad to have a few hours viewing the passers-by for this was the first time I saw any resemblances of P. E. I. When we were at College in Charlotte- town, many times. when down- town, seeing the city visitors; we

would say. "There are a lot of Islanders in town to-day.” The same thought came to ‘me in

Kitchener.

O O I

Towards evening Rev. Murdock returned from Toronto, and 1 went with him to t mailed-which is in a beautiful ocation, and is‘ one ofithe finest manses I over saw.

Mter tea. we drove. on a visit to a» Mennonite colony, and tq see their church. The chumh

111110 on the floor plan, and bear-g the stern Calvinistic iuppQQpQnQQ The layout, in the interior, is 611111111? the same as Churchill Qhweh. P. a. I.. with the pulpit cn the side, and seats arranged Ibwii- The praise of the sanctu- "Y 1' 1°11 11v e precentor without musical accompanloment. The church building is bar-rm of any adornmcnts or religious embellish- mm“- 71" pews are the old fashioned hardwood benches.

Th’ "P111190. as well as the church building show the tastes of these people. They do not ha. lleve in expensive and large monuments. The cemetery when“; the old-time white, flat tlab as 11153615. 811d rows of these are faergl-Dllgglh-inscrlptions in Oenrngn

M”? 11911111.: labdut the church Brounds, we contacted a member °1_ 111° 6010113’. who save us some history. This particular colony i; from Switzerland, hence the Calvinistic touch to their religion i119 people are industrious, gnu-i 1111111015. and are law abiding.

Th’ 791131“! 1116 0f this colony became divided about ten years ago and there are two group; or worshippers. worshipping in rm Same building at different hours. T119 Hlllit came over the use of cars and telephones. The group that acceded. use care and ma- P1101168. believelng. as we were m. 10111184. that such use mattered not to those saved by gfgce. u 11111 was only a sin of the flesh.

Ema” 1111! °°1°11Y of Mennonites in Ontario, there are 43010111,; o; A-mish Mennonites, who u; dlﬂtlllsuished fro-n the other groups by dress and in their "outward ePpeai-ances (as men wear beards),

By many. the Amish Mennonites are called "hook and eye Dutch- men. Their language is Dutch or Giimm- 311d @119? do not believe 111 the use of buttons of clothing — it is all hooks and eyes. 3e- sides thisythe women wear in- stead of hats, black hoods, and the men usually wear black hats, and after marriage do not shave, ‘There are other dress peculiarities. not unlike that ‘of the I-Iutterltes.

O o a »

The main difiference between the Amish Mennonites and the l-lutterites is - the Mennonites are private owners, where" the 31151-611168 are not private owners. Everything of the I-iutterlte M1011? is in a co-operatlon, or is 311111“ 01111196- If one moznber ci- famll wishes to withdraw, he or theyleave everything behind, can. not take share. That is colony

their colonies, have private sleep. ing quarters, there la a common dining hall for the whole colony, and each individual has his or her particular task.

I also learned that there are what might ‘be termed Russian ltiennonitea. They went to Russia from Germany for freedom, and

Chen they emigrated to Canada 110111 Maris. to 11M) their free- drm. Afgreat many of those llve lll Manitoba, and by press re- ports. a. number- of these are leaving Canada, to take up _land in Peru. ' .

The Mennonites attend public schools“ but largely do not seek higher education. The Butteritea are schooled amongthqilaelves in the colony. p

All groups of Mennonites do not {ileum in war, will not fight, and do not use privileges. ‘Pl-icy believe in exalt.- fng thir Lord. acknowledging Him alone as King. No one la able to hold these people to scorn or ridicule, as they are moat peace- ful, loving and law-abiding, kind and hospitable, and moat. PN- grellve. O O O

‘lhoitiyaftal-our

return

. 1"" this visit, we were visited at m ,

mam b7 an Islander. its! son. son of the late Petal- son. Granville, P. l. 1., formerly of Bordon. and later of Moactoa. N’. l. my lioldr an excellent.

which is low in the past, lg qujtg,

their franchise -

ll Treat For The Sweet Tooth

BAIL!!!

Sugar was known and used 1n ancient China. It was brought to England from China; centuries ago and was a precious commodity. Its popularity increased rapidly but for years the price was prohibitive for the average family. A hundred years ago sugar, which came. in large lumps. was about $3.15 a pound, granulated sugar as known today is a comparatively recent production.

Sweets are enjoyed by all ages from the child who jumps with Joy at sight of an "all day suck- er’ to a grandfather who slyly slips a. peppermint into his mouth from the supply in his vest pocket. To top off a meal. a sweet seems to be exactly right and nearly pv- eryone looks forward to dessert.

The following sweet desserts come from the Consumer Section, Dominion Department of Agr cul- ture. MAPLE SPANISH CREAM

l tablespoon gelatin. 1-4 cup cold water

1 cup milk.

3 egg yolks.

l cup maple syrup. 1-8 teaspoon salt,

3 egg .whit.'s.

Soak gelatine in cold water. Heat milk in double boiler. Beat egg yolks uiitil light. Pour hot milk over egg yolks, stirring constantly, and return to double boiler. Add maple syrup and salt. stir until the custard coats Lhe spoon. Add soak- ed gelatine. Stir until dissolved. Cool. Fold into stiffly-beaten egg whites. Four into a. greased mould. Chill thoroughly. Yield:_six serv- irigs.

CARAMEL PUDDING

1-3 cup brown sugar.

1-3 cup boiling water. '

4 tablespoons cornstarch.

1-4 teaspoon salt. -

1-4 cup brown sugar.

3-4 cup cold milk.

2 l-i cups scslded milk"

3 eggs "

3-4 teaspoon vanilla.

Melt the 1-3 cup brown sugar in a heavy saucepan. stirring con- stantly until it. turns a rich cara- mel shade. Slowly stir in the boil- ing water and simmer 3 minutes. Mix cornstarch, salt and the 1-4 cup sugar with the cold milk and add slowly to hot milk. 5th‘ in the caramel mixture and cook in a double boiler 30 minutes. Add to well-beaten egg yolks. return to double boiler and cook 3 minutes longer. Remove from heat and add flavouring. Cool slightly before folding in stiffly-beaten egg whites. Pour into .moulds, chili and serve with cream. Yield: six servings.

MINT BAVARIAN

4 teaspoons gelatine. 1-4 cup cold ivater. -2 cups milk.

1-2 clip B11531’- .

1-4 teaspoon salt.

1-2 drops oil of peppermint.

Few drops green vegetable col-

curing.

1-2 cup whipping cream.

Soak gelatlile in cold water for 5 minutes. Scald milk, add sugar and salt. Add soaked geld-tine and stir until dissolved. Cool slightly, add flavouring and green vegetable colouring. Chill mixture until par- tially set, then fold in cream. which has been whipped until stiff. Line slightly-greased mould with choco- late cookies or thinly sliced cnoco- iate cake and pour in pudding mixture. Chill until firm. Yield: six servings.

position, in connection with the C.N.i't. ‘ '

In Toronto I met Wilton Gardiner formerly of Cape Traverse, P. E. I.. 111111 11- $111111 daughter of Muncy Gardiner of Cape 'I‘raverse. (Previous to this. I met the other two dauslltersl-

I also met Mrs. Darrach, of canoe cove, P.E.I.. who is now living in Toronto. and Mrs. (Dr) c0195, the former "Lil" Richards of searltown, SLStEnOF Mrs. Essac Clarke of Charlottetown. and 01 Mrs. Willard Phillips of Summer- alde; and Mrs. Coles‘ daughter. Mrs. lDr.) Nomlcn Grace.

BLllE BBO TEA.

ufgr 1-7"

6 1'”

1 s.

THE GUARDIAN,___Q§l_;A_RLO'i'1‘ETOWN

Grape-Nuts for life.

You Servo it ' We pay For it“!

We want you to meet the crunchy, rich-ﬂavored ' goodnesspf famous Grape-Nuts.

We know that oncemyone tries this grand ready-to- eat cereal with rlie unique ﬂavor, they will like

Tharswby we make rblruoﬁer of one regular, full-sine package of Grape-Nuts — 14 average servings — FREE.

LOFFER ELOSES .IlILY i5! OFFER LIMITED ONE PACKAGE 0F GRAPE-NUTS PER FAMILY!

a 1i

WIVE?

‘will be refunded by mail.

e-N

ﬁve/Is‘

7W3

Ill-WITH! ml/DU- WHILE THE OFFER iasrsl

1 - Ask your grocer for a package of Grape-Nuts. Pay for ir temporarily.’

2 - Serve it. Then — ler anybody in your family

write us a letter telling how much was the Grape-Nuts, and whether or not they like it. Mail letter with your name and address and the box rope; Grape-Nuts, Cobourg, Ont.

.3-As soon as rhis letter is received by us, rbesaooey

A Product of General Foods

breakiasis are n u!

Z .

paid for

Ills

G150

Lllillill 8i LEISURE

(Continued From Page 16)

Rumanian Gypsy, who was called the Golden Fiddler because he was always paid in golden coins which his hearers dropped through the sliLs in the fiddle when. after the recital, he laid it on the table. Any baser metal than. gold he hcld would destroy his flddle's tone. But a day came when a young Russian noble, furious because Bar-l leza refused to take the baser coins offered. smashed the violin to bits. Barleza never played again. But. as the tale is told in the Journal of the Gypsy lore Society. the splinters were gathered up. and to- day the Rumanian Gypsy Tzlgailes. when they can. and such a irag- ment of the Golden Fiddle. inset it in lilo wood of their own viodns. Some splinters are set in pendants urrounded with precious stones. In his way the names of Barlcza. and the Golden Fiddle live on together. CONBLDER. PROS AND CONs BEFORE DYBING GREY HAIR

To dye or not to dye grey‘ hair- tnat is‘ the question debated by many women who feel that silver streaking through their hair is an advertisement of age.

Before you dip your hair in dye. here are the points which Lui-a de Gez, expertwNew York hairdresser. urges every woman to consider.

You will not be able to do the colouring job very well yourself. warns Miss de Ge: who says that only an expert skilled in the use of hair-dye chemicals can do it. Hair unskillfully chred may take on a greenish tinge and. worso stilli have a harshunnatural look which may emphasise facial lines and shout your secret,

Expert dyeing is expansive. Ac- cording to Miss de Ger, you can expect to spend between 5 and 35 dollars for the initial dye lob. Af- iter that. hair will require touchupa every three to six weeks depend- ing on the rate of growth. Touch- ups are also costly. Assn added expense, hair-colour may require an occasional toning and blend-

irig. What are the alternatives to dye- iimifyouwanttokeq l» a

llatrthree: use of illusion rinses to mask unwanted um. meticu- lous care to revive youthful lustre

youthful appearance, Miss do Cm v

colffure interest more important than colour. .

Rinses tinted chestnut, blue, pur- ple. brown. blonde and so forth are designed to de-liirlelight. a sprinkling of grey and bring it into a closer blend with natural hair colour. Rinses are temporary, are used after a shampoo and can be renewed each time hair is washed. Grey hair tends to be dry and lustreless. To counteract this ten- dency, Miss de Gez suggests a nightly ritual of vigorous brushing to stir up circulation, followed by lubricating scalp massage with pomade. Supplementing this rou- tinc with cream shampoos aild ilot oil treatments will help to restore beautifying sheen.

A snappy coiflure which makes a woman's llsir style more domin- ant than its colour must also look youthful. Therefore, says Miss de Gez. its line must be up. spells youth, not down, which spells age.

Hera is a style with u-hlch many de G87. customers gatllcr up com- pliments. l-lalr is brushed up sleek.

\vllicn'

11" ‘mm 1119 @1111. is shaped into Siighiawaves which ﬂank each side °1 l 11°11?- Plfl-lrll. and is released near the crown of the head in back in a neat pouf o1 cuﬂg, —-—-_-_

I-f rugs are given an annual beat- ing during spring house-cleaning beat only on the wrong side with a. wide flat beater to loosen deep- ly embedded soil. After beating, vacuum on both sides.

PENNIES BUY COW

Weston, Mass.;—F‘or five months pupils in the First Baptist Church Sunday School dropped their pen. llies iil a tin pail placed beside a cardboard cow. When filled, [he pail contained $175, which was used to oiy a Holstein heifer to provide milk for children in some war- devastated village in Europe.

Mothers in ancient Greece paci-

fied their crying babies by givillgi

them a piece of sponge soaked in honey.

LILACS REMEMBER.

A chimney like an obelisk - Shows where an old house met dis) aster. . The cellar yawns and squirrels frisk Among the bleaching stones and plaster. Gone are the inmates. 1t is moot Lf they be dead or living still. The grass has set its quick green foot Across the lonely sill.

Only the lilacs. it would seem. Are faithful lo the vanished peo-

l6! The? keep the pledge, the bond. the dream, ‘ And bloom in many a cone and steeple.

Of purple and of rain-uasiicd blue Each year . . . . O lilacs don't for-

get- Their fragrance. all of grief and

rue, Is published by the Wind's ga- zette . . . _Anlsnda Benjamin Hall in II I New York Herald Tribune.

and a stylised hair-do to make

rl-ls New SENSATIONAI. a ANTI-SLIP . .........WAX

Gives your floors groopr safety!

Illi-

ﬂoorsl-LlN-X, in.

danger of slipping,

Ask for LIN-X Home lriglloaors u! your Grocery, Hardware’ or Departmental lied. ,

Here‘s “ scicncele. answer to slippery with the special ANTI-SLIP ingredient! Cuts

ﬂoors. Just spread it on. In 2O minutes it dries to a beautiful water-repeilenfﬁnish.

amazing new ﬂoor wall

brings bright‘ beauty to