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How Can, Repentant Philanderer Regain his ,,Wife’s- Devotion? — Quitter Wife Who i; Wants to Desert Crippled Husband. i How Can Fickle Youth Tell True Love?

Dear Miss Dix-My wife and I were married when I was 20 ii-iid

she was 19. Our children came close together and she had her hands full with them and with her home while I was struggling to support the family. We both worked night and day almost for thirty years, during which time we became cold to each other. I admit I erred by philandcring. though I never considered for one moment desert- ing my wile and children, and my wile was often jealous. Now our children are married andgone and I um very lonesome and I want my wife back again -just as she was in our youth when we were first married. How can I win her full devotion? We are both in our middle 50s A DEVOTED HUSBAND.

Answer:

Alas, we cannot have our cake and eat it, too, which is a homely truth that men flnd it hard to accept. They are always deiuding them. selves that somehow they are going to be able to pull of! thisgastmno. mic feat, but they never do.

In his youth a man is laithless to his wile. He plays around with other women. He insults her by his amours and tears her heart to shreds with jealousy. Then when he has tired cl these light loves he comes back to his wile and expects her to take him back with peans of rejoicing and for her to wipe the slate clean and forget the past and t0 feel wwlrd him Just as she would have felt i fhe had remained loyal to her.

And, of course, it never happens. It is one of the things that can't be because there is really no such thing as forgiving and forgetting. Always there is the memory in the back ol a woman's mind. Always the scar that aches. Always the contempt lor his weakness. Always a complete disillusion.

So for you to expect your wile to be in love with you as she was:

in the old days when she trusted you is to ask the impossible or life. Nor in the 50s can you expect the rhapsodics of young love in any event, but there is no reason why you and your wife should not establish a friendship that will be a solace to both of you as you go down the last stretch of the road.

I often think that married people make no greater mistake than they do in not looking forward in their youth to the time that will come to them when their chfldren are married and gone and they will be thrown upon each other for companionship. It is just as important for them to lay up some comrwdeship for that rainy day as it L; to lay up some money for their old age.

Yet most husbands and wives never seem to think of this. The woman is absorbed in rearing her children. The man is engrossed in his business, and so they make no eflort really to keep in touch with each other. They do not try to cultivate the same interests or the same hobbies. They make no effort tokeep in step with each other, and they only too often drift so far apart that they have nothing in common except the children and the fact that the man supplies the money for the woman to live on and. the woman keeps the house and makes him comfortable.

Then the children marry and go about the business of ille for them- 8911/98 mill-lonely and. forlorn man and woman-are left who cant even carry on a conversation together.

In your case I think your-wile is very foolish not to meet you hall way and help you kindle as bright a lire as you can out of the old ashes, because she is as dependent on you for companionship as you are on her

and whatever happiness she finds she must find with you.

DOROTHY DIX.

Dear Dorothy Dix-My husband and I have been married about twelve yeaiu and have always got along quite well. He has been very kind to me. He was injured in an automobile accide ‘ not long ago and will never be able to support me again, although he can live on the small income which he has and I can go home to my mother and try to 11nd work. I feel that I cannot be tied to a husband and have the res- ponsibilities of a home if I work. BEYITY. ' Answer: '.-' .

I think you are a. sorry quittcr, Betty, if you abandon a. husband who has always been kind to you because he has got crippled in an automobile accident land can no longer support you.

That is not the part of a. true wo man or a true wile. The more he needs her the stancher she should stand by. Why. right now I know dozens of wo whose husbands have been invalided who have never even once thought of turning their backs upon them and running back to mother.

Instead, they have gone bravely out to work, to earn the support of the poor sick man and sometimes a houseful of chiidrerrbesides, and they have been game enough to do it with a‘ smile and to pretend that they like it and to do everything in their power to save the pride of the men whom misfortune has incapacitated.

Of course, it is no easy thing for a. woman to make a home and care for an invalid and be a bread-winner, too. but a. multitude ol women are doing it and thanking God that they have the ability to do it for the men they love.

I think a woman is a. rotten sport who will desert the man who has divided what he had with her when he was able to work just because he

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J-éoussg’ KING cote j is down and out. Think it over. But don't do it unless you have a brave enough heart to do it cheerfully. Any man is better of! with no

wile at all than with one who considers herself a martyr because she stays with him in his misfortune. DOROTHY DIX.

I I O O O U

Dear Miss Dix-I am a. young man oi 2!. I have had many affairs with women and thought I would never want to marry because I soon got tired of every one of them Now I have meta wonderful youii! woman who means everything in the world to me. I want to marry her, but I am afraid that if I do alter the first lew weeks I will be weary of her and start looking out for green pastures again. I am saying this from my past experiences. What am I to do?

WORRIED YOUNG MAN. Answer:

If you know yourself to be so fickle, you will be wise to give your love a long-time test to see il it is the genuine thing or another false alarm. ‘ There are men who are born philanderera, incapable of any lasting affection, and whom no woman on earth could hold, no matter il she was a concatenation of every feminine charm and grace.

Such a man must know his own nature and I have often wondered that he did not have enough humanity about him to refrain from mar- rying and breaking a women's heart and messing up her life. ‘These men would save themselves from much trouble and alimony by keeping themselves free to follow every-passing skirt, and what a blessing their keeping out of matrimony would be to womcni

You are evidently a man of wisdom and humanity and I congratulate you upon your forbearance. Wait at least a year, and if at that time you are still in love with the same girl, you may be very sure that she is IT. DOROTHY DIX.

Spring Lamb Roast Or Prepared Other Ways]; Good Meat

Meat That Will Make The Family Glad To Be Dining At Home Instead Of OutIn A Hotel. ;.QlI..Rfl$tflIll'1111t.ff—..C90k Lamb!

One of the attractive meat offer- ings butchers are putting forward these days is spring lamb.

There are many cuts, and many ways to cook them.

Notice the low roasting tempera- tures. After an initial searing in oven, this slow and gentle cooking develops tenderness and goodlle.- vor.

Il you do not like quite so slow an oven, you can roast very well at medium temperature. snowing about 25 minutes to the pound. But the slow cooking alter a. good browning has been dministered to keep in the juices, will give very satisfying results.

Add thetumips‘ and carrots which have been cubed, the celery cut in small pieces, and a sprig of pars- ley. Let this simmer for two hours. Then add the cubed pota- toes and cook more rapidly until the potatoes are done. Thicken the liquid with flour if necessary and serve the stew with dumplings made as follows:

Dumplings

1 cup flour

1-2 teaspoon salt

1-4 to 1-2 cup milk

1 teaspconlard

2 teaspoons baking powder

Silt the dry ingredients, cut in

Roast Leg of Lamb

Select a leg of lamb weighing from s to e pounds. Wipe the meat with a damp cloth. rub the surface with 3-4 teaspoon salt and i-B teaspoon pepper to each pound of meat, and 2 tablespoons flour. Strips of bacon may be laid across the top of the roast ll the meat is quite lean. Lay the meat on a rack, skin side down, in an open roasting pan without water. Place the pan in a liot oven (480 degrees 500 degrees 1".) and sear the meat for 50 minutes. Reduce the tem- perature to that oi’ a slow oven (275 degrees-MK) degrees F.) and cook the meat at this temperature until it is tender. Allow 30 to 35 minutes per pound for the roast to be medium done. Prepare gravy from the juice in the pan, using the proportions of 2 tablespoons fat and 2 tablespoons flour to each cup of liquid. Season with finely cut mint leaves or watercress and a little lemon-juice.

for Mother!

Arm it"s so easy to prepare. Just fill a bowl with Kellogg's Rice Krispies, pour on milk or cream and add some fruit. There it is! Help yourself! Proteins, energy, vitnmins-- all in this delicious treat.

Every one likes Rice Krispiee. Toasted rice bubbles that actu- ally crackle." Delicious for breakfast. , Splendid for the children’! ‘Tiuppcr-so easy to dies“- i ~

Irish Stew With Dumplings '

1 1-2 pounds neck or breast ol mutton or lamb

2 carrots

2 onions

1 turnip

1 stalk celery

2 or 3 medium sized -, ‘ ‘ es

3 tablespoons bacon dripping!

1 teaspoon salt

1-4 teaspoon pepper

2 tablespoons flour

Meat stalk or water

Sprig of parsley

Out the meat into hall inch cubes. Salt and pepper them and toss in flour. Melt the bacon dripping: in an iron frying pan and brown the meat, add the sliced onions Ind brown slightly. Add Zinnia:

Just ask-your grocer for the red- n package. Always oven-‘frsshr- ‘Made by Kellogg in London, Ontario. Quality guaranteed-

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Woman ’s Realm -.'.-.. Social and tl/Personal -:- iFashiigjpys .5.’

For The Cook

SCOTCH SCONES

Every

2 cupluls flour.

‘A cuplul butter.

54, cuplul dried currants.

1 tablespoonful baking powder.

1% cupfuls milk.

11$ teaspoonful salt.

Silt flour. baking powder and salt together. Rub the butter into the mixture. Add the milk 8nd 0U!‘- ranu, sprinkle with flour and stir until smooth. Place on floured boani and roll to, half-inch thickness. Gut into triangles and place in greased baking pun. Bake for i5 minutes h, a hot oven. Split, butter and

serve h»?

A MorningSmiIe

A clerk had embezzled a consider- able sum of money, and his employ- er asked advice from friends as to how he should be dealt with.

“Get rid of him at once," advised the Englishman.

"Keep him and deduct the sum from his wages," said the Scots- man.

"But," said the employer, "the sum he has embezzled is, far nig- ger than his wages."

"Then raise his wages," suggested the Irishman.

New Wonderful Face Powder

Prevents Largo Pores -- Stayl on Longer For a youthful complexion, use new wonderful MEILO-OLO Face Powder. Hides tiny lines, wrinkles and pores. New French process makes it spread more smoothly and stay on longer. No more shiny noses, Purest lace powder known. Pre. vents large pores. Ask today rm- new, wonderful face powder, MEI.- every complex-

ion. a. smooth dough. Drop by spoon- Modern mentions have made an luls over the top of the stew. Co- exact science of aking and there ver the dish and allow dumplings is little reason for failure when a t0 steam about 12 to 15 mlnutgg, delicate custard or a pan of bis- The stew should be kept very hot. cults is to be baked. Every stove . manufacturer realizes the import- ance of dependable oven structure and builds his range on scientific ‘ 'I‘rim and remove any extra fat principles. there may be on lamb steaks out Most modem ovens have an oven from the shoulder. Rub them regulator which automatically con- with salt and pepper. brown on trcls the flow of gas, oil or electri- both sides in lamb fat and place in city. It is alm ‘ in possible to casserole. Add 1-2 cup water to maintain consistent results in bak- the meat. Cover dish tightly and ing without the use of an oven bake meat in moderate oven (325 thermometer of some sort. So. i! degrees to 400 degrees F.) for one your oven is not equipped with a

Baked Lamb Steaks

BreadBakingNotSo Simvplped

Here Are Practical Suggestions For Baking Of All Kinds —— Oven Thermometer Essential

Pattern

Bu Annabelle Worthington

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L1 t? r4 iv iVliot the Fashioriablee are “Quilting ' l illustrated Dresemakiug-Iiemon Furnished With" A - "n ' l

tel-eating model was. carried out m‘

navy bluectepe ‘ml, in, marine blue and vivid red motifs. -. The vivid leather belt fastened with ‘ a navy blue bucklaTbe button trim , toned with the belt. It can be nude with short or long i sleeves. The former promise much ' popularity this spring.

You can copy it in a Jilly, You'll marvel at its simplicity, and how little it will cost you. ,

Plain not and crinkle crepe, thin woolens and fascinating rayon nov- elties are nice mediums.

Style No. 393 is designed for sizes 14, 16, 18, 20 yearn, 86, 38 and 40 - inches bust.

Size 16 requires 8% yards 89-inch

Besuretonllinflie sizeofthe pattern.-

Price of Pattern 15 cents in stamps or coin (coin is preferred.) Wrap coin carefully.

No. 393. Size .....-...-.-..-¢-.q~..

Name

....-...... . . . . Street Address

Oiby State

"What are you talking’ about man? Why this cigar is so expen-l sive it comes in a special case." -

“H'mi Is that the case you're smoking or the cigar?“ r '

which burn easily, require t‘ cool oven of not more than 350 dc- grees. V Baking powder biscuits demand an oven with increasing heat. 'I‘hey1 should be put into an oven of, 31a degrees and tpptpeqt increased to 45o. Although they are made with the sameleavening agent that is used- in cake, they‘ l are a stiff dough and because of this and their thickness. they re- quire a higher temperature.

Pastry, although it contains no leaven. requires a hot oven and thorough baking if it 1s to be nu- lzy and, digestible. Four hundred

and one half hours. If desired, regulator, invest in an over ther- finely chopped vegetables such as momet It will pay for itself onions, carrots. turnips and mush- many times over. - rooms may be added to the meat A knowledge of the heat require- in the casserole the last half hour. ments demanded in the cooking Make a gravy, using 2 tablespoons of each type of food product is, of

w m degrees should be the oven temperature until the ‘pastryis "baked. Then the heat is reduced to take we of the‘ filling.

All egg mixtures; custrads,

. _ t , .,I . Dyeing flan Quick, EISYIIIIlGXl ' ' ifs So llldllidlilih- . lliil Si) Satisfactory! Per-hot home-tinting. a- dyeingisemywith Timon! It's d meme matter of mo- menmnJliccostiaammerof folhefinsstprqfssriclnol Qlozb-ilng of all cope- n lIIm-M may be ' fresh in a ' ‘g Thcsams color-asbe- fone or d new and diflauit colon l! 7°‘! prefix-i . “moot-notion offers 35 bcautiful,'

smart colors from which to choose. ‘IX-y Tinted todaymd save money!

Q-Tnmwmxcnour-c f Tints GroyIBem—Tinfs and dyes all

TYncetBIue Bow-For laoofrimmcfl silks-wink the silk. lace remains‘ ongunl‘ ‘ color.

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TiNTS AND DYES

custard‘ like a combination must be baked at a low temperature. The oven must not be hotter than 850 degrees at any time.

‘flannel: coma ,. ., . .

John-I'm afraid that new house- maid of yours is dishonest, Mary. ‘ j/lqfy...gh; 391m, ‘n-you‘ shouldn't, judge by appearances.

Jchn-No, my dear. I am not. l amsiuqlging by disappearance!-

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souffle: and the "like require low "A stout heart may be ruined in ' I

lard and add enough milk to give -

flour and extra stock, if necessary. Baked Lamb Loaf

3 cups lamb, ground

1 cup milk or stock

1 cos

1 cup bread crumbs

2 tablespoons onion, minced

1 green pepper, minced

1 1-2 teaspoons salt

1-8 teaspoon pepper

2 tablespoons parsley, minced

Beat egg, add liquid and crumbs and allow them to soak for ten minutes. Mix the meat with the vegetables and seasonings. Com- bine the two mixtures, pour into a well greased loaf pan and bake in a moderate oven (375 degrees F.) for one hour.

Lamb Croquettcs

2 cups finely chopped cooked

lamb icup boiled rice 1 tablespoon minced parsley 1 tablespoon lemon juice 2 tablespoons flour 1 tablespoon butter 1 cup milk Salt and pepper Make a white sauce of flour, butter and-milk. Mix the other ingredients thoroughly and. then combine with the hot white sauce. Spread on. platter and when cold. shape into croquettes and fry in hot, deep lard until brown. Approx- imately live servings.

,__________.

Nice airtight tins can now be bought so that cakes and biscuits will keep longer, but if a crust of bread is placed in the tin it ab- ‘m... the moisture and the bis- cuits keep crillI 1011861’-

_____.

‘Ihere in this difference between happiness and wisdom: he t!!!“ thinks himself me howls“ ml"- really u so. but he that thinks himself the wisest l! 881167511! m9 reverse.

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i cake baking is the position of the

course, essential. ~

Perhaps bread offers the most difficult problem for many wo- men. Bread is baked to check the growth of the yeast plant, to cook the starch in the grain diffuse the alcohol formed by the fermentation. To accomplish all this, the baking must be very thorough. Intense heat is needed- to check effectively the growth of the yeast plant and a long period of oven heat is required to cook thoroughly the starch and over- come fermentation. Consequently, the “hot" oven of 400 degrees Fahrenheit is advised for the first l0 minutes. Then — gradual re- duction of heat until the thermo- meter registers 300 degrees for the remaining baking period. If the oven is too hot or over 400 degrees, a crust is formed before the heat can reach the centre oi the loaf and insufficient baking is the re- suit.

Other yeast risen-products siv as rolls and buns require a hot oven and since they are small a temperature of 400 degrees may be maintained throughout the bak- ing.

lllints for Cake Bakers

Cake baking is a law unto itself and requires entirely different oven manipulation. Thin butter rather than thick dough and a dif- ferent leavening agent presents a different problem. The oven tem- perature should be low when cake is put into the oven and gradually increased until the required tom- peraturel is reached to complete the baking. Three hundred and fifty to 3'16 degrees are good tem- peratures for moot butter cakes.

An important point regarding

pen ‘in the oven. The loaf cake should be placed in the centre of the oven l0 that the on of the heat may be even-top. bot- tom and sides. Layer cakes. be- cause they bake more quickly, are less apt to rise unevenly. . . ‘ Orilp cookies should be , in

and toh

temperatures. Any "pudding in

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