of 11f Ev wz; l1? hi“ -= »_ Zqa-laei-LQ. PAGE EIGHT - -~ .Woman’s "Realm -:- Social and, Personal i? Dorotliy Dix’ Letter ‘Box How Can Ardent PairjKeep Romance After MarriageZL-Downtrodden Husband Must Rid Himself of Grafting Relatives. I-s Man of 67 Too Old to Marry? Dear lVliss Dix~I am enEfll-led t° 5 Very m“ type °t 5M and we grg very ardently in love with each other. What shall we do to keel! 0W 10v, ‘jwgyg a; thrilling as it now is? How shall we avoid, the pitfall o! boredom? I never go out with other girls, she never goes out with other boys. lllfllllly bEClW-‘le we do not want to. If we try not to see each other too often, will that help to keep our love always romantic? ANXIOI-ls- Answer: You can no more keep the glamour and the romance of young love than you can keep the rosy mystery of the dawn from turning into the full day or s. bud from unfolding into a full-blown rose. Nor can you perpetuate thrills and keep turulng hot and cold ovfr a thing that has hap- pened to you a hundred times. There is always a something different in a first time-a first time of sailing into a new harbor, a first time of having s. car of your own, a first time of making a success and getting some recognition in the work you Arc doing, a. first love, a first kiss, that never comes again. It ‘is a sur- prise, a revelation, a promise of undiscovered delights that makes our . pulses leap and fioods our souls with the joy of expectancy. And exper- ience never quite repeats itself because ever after we know what to ex- pect and that dulls a little of its magic. So if you are asking how you can keep your love keyed up always to the nth degree and be always in this hectic chills and. fever state. I can only say it can't be done.‘ Nobody can live at that high tension. No- body can live on a constant diet of chocolate creams. No man can remain a Fairy Prlncs to a woman after she is married to him and. secs him with a three-day stubble of beard on his face and hears him swear when his collar button rolls under the bureau. Nor can any nian cherish the illusion that his wife is an angel after he has seen her with cold cream on her face and her hair in curlers, and discovers that she has nerves and temper concealed about her persin and hasmn- reasonable feminine ways. Even kisses lose their fiavor when they be- come a matter of daily habit and are not stolen joys. But all of this has nothing to do with real love. Romance is just. the fancy trappings in which lovc iswrappcd up in the days of courtship. It isn't love itself, and a man and woman never know how much they really care for each other until they throw away all of this flubdub and see each other without illusion as they are. if you and your sweetheart love each other, you needn't be afraid that time will make your affection less ardent. It is the husbands and wives who have worked and striven andsufiered and laughed and cried together and who have come to love each others very faults, who have come to be so much a part of each other that they have no separate lives, who are the great lovers, not the schoolgirls and boys who thrill at each other: touch. ' Doubtlcss- youyun keep your love romantic longer by seeing little of each other, as you‘ suggest, but affection that can't stand the test of fam- iliarity is a. poor, wieak reed on which to lean. How about the long years of close daily association after you are married when you will have to see i csch other with all your beauty aids off and all your pretty tricks and manners laid aside; when you will have to bear with each other in sick- ness and comfort each other in misfortune? And you will be just a human man and woman whose love is strong enough to bear the strain or else break under it, As for avoiding boredom, that's easy. Be sure that the one you marry is in your own intellectual class and has the same tastes and inter- ests and then set deliberately about developing comradeship. DOROTHY DIX. } ‘Q O O I O O _ Dear Miss Dix-Won't you please write something about parking relatives? I have been married twelve years and have a wife and six kiddies, and during that time I have had to support my wife's mother and her brother and sister. Finally the mother died and the daughter got married, so I drew a breath of relief as I was only left with the brother as a nonpaying guest. But now the sister has separated from her hus- band and she is back on our necks. My salary is so small that I can't make both ends meet and we have to deny ourselves and the children many things that we need in order to support these able-bodied grafters. But my wife seems to think it all right. What shall I do? CAUGHT. I Answer: Well, 1 would suggest a good and thorough housecleuning. sweep your parasitic in-laws out of the door with a strong warning to them not to come back. As long as you furnish them free board and lodging they will continue to drink up the baby's milk and let you toil to support them. A lot of families seem to think that their in-laws are manna sent from heaven for their sustenance. As soon as Mary gets married, not only her mother, but all her sisters and brothers feel that they have a perfect right to the free run of her house and the use of her husband's pocketbook and car. They descend upon her for interminable visits, often in such numbers that the poor husband is crowded out of his own room and bed and has to almost bang himself on s nail when he retires st night. Johnny comes and parks himself on sister when he gets tired of work- ing and wants a good, long. comfortable rest. Janey settles herself in the guest room because it is more agreeable to let brothcr-in-law support her than it is to put up with the vagaries of a husband, And when father dies mother doesn't even think about going to live on one of her own sons. She settlos herself on son-in-laiv as a matter of course. Look about you and you will see that more men are ivorking to sup- port their wives’ families than thcir own. But nobody can help the poor downtrodden husbands. They have to savc themselves. As long as they will suffer these deadbeat relatives just so long will the graflcrs coli- tiuue to hold them up. DOROTHY DIX. n - o - n o Dear Dorothy Dix-ifs a man of 6'7 too old to marry? Fhould he marry a woman less than 40? A. B. C. Answer: Certainly a man of 67 is not too old i0 marry. That is the prime oi life now, nnrl if a man is sirong and healthy be has many years of life yet to look forward to. I think that midd'e-aged people are very wise to marry, because they need companionship during the last lap of ihe journey more than they do at any other time along the road. ‘The young can step out and go places ‘and do things. They can find amusement and society, but when we get to the time of life where we want to stay put we want somebody across the lamp to whom we can eay: "Do you remember?" But I think a woman under 40 is too young for a man 67, unless shc happens to be of a particularly staid disposition. Otherwise she would not have the same inl/Jrcsts nor enjoy doing the same things or have the same background as thc man. Hut after people are 80 age docs not count. It is a matter of dis- position and character. I know men and women in their 80s who are still more laughing, light-hearted lads and lassics, and I know others in their 20s who ars as old u Msthuselsh. DOROTHY DIX. YOII can't. arr It represents the best all. round quality for the ' price that any tea firm has yet produced~35 cents per pound package, 18 cents per half pound package. Ill TEA Tlllll THIS- BETTER VALIIE Guardian DESSERTS — PERFECTING THE COMMONPLACE B-y Mary Moore I5 a little petty filching forgivable as long as you do it for the satis- faction of someone else? "Yes, but who is the someone else?" "Horrors -don‘t you realize I have a public?" -oh-oh,—-please do not think I have any halluclnatlons about our relations to one another. It is lust another week and I have some more recipes for you-good ones too- Without being immodest I can un- reservedly proclaim this because they are what I filched~the very best dessert recipes from my friends. relatives and some pl‘ fesslonal chefs. I have had a, watchful eye on their jealously guarded formulas and at last I am going to expose them. Aren't you all agog? I am getting too enthusiastic though—I am leading you to think these are oomipany desserts-they are not- they are just the common ones made perfectly. That is my theme. Holland Rusk Pie may not be en- tlieiy new to you, but Mama's Sis- ter's Holland Rusk Pie will be. Maine's Sister's ilullaud Rusk Pie Ono package Holland -Rusks (rol- led very finely.) l-2 cup granulated sugar, 1-2 cup soft butter. Mix to- gether and line pie plates (2 med- ium sized ones) with three quarters of this mixture. Fill xvii-h cream custard filling. \ Omani Custard Filling Four egg yolks, 2 cups milk, l-2 cup sugar. 1 tablespoon cornstarch. 1 teaspoon vanilla Mix the corn- starch with 2 tablespoons of the milk, then add the egg yolks- and mix well. Add sugar and ‘milk and vanilla and cook in top of double boiler until mixture thickens. sprcal fillings in Holland Rusk crusts. Beat egg vmltes and add 1-2 tea- spoon baking powder, 2 tablespoons sugar. Spread this meringue over fillings and then completely cover it with the remaining crumbs. Cook in a slow oven for one-half hour, wat- ching carefully. The particular virtue of this pie according to some people is that it i5 ple, without the digestive disturb- ances that pie usually brings to some people with weak digestion. We must admit that the lard in pie is a little "hard to swallow" mentally. If this feature of the pie docs not ap- ipcal to some of our readers, other fillings could be created for var- iation. Write to me if this idea ap- peals to you. Apple Crust Pie seems to be the subject of much coniroversy. We made it four different ways, and here you have the directions that will produce the best rcsul 2020:11- lng to our taste. Bunchieis Apple (Trli-t Pie Using apples that will cook quick- ly, peel, core and slice them thinly into buttered pie plate. Make crumb- yl crust as follows: Sift one cup flour and one cup brawn sugar to- gether lnto bowl. With finger tips rub into them 1-2 cup butter, until all resembles coarse oatmeal. Sprinkle this over the WDPles, and pack down and pal; a little with the fingers. Bake in moderate oven, reducing heat after apples are be- coming gender to allow crust to be- come cooked and crisp through. Serve with cream. It is an import» ant point to remember that this pie A MorningSmile Paradise Lost Again "What's this. honey?" said Mrs. Youngbrideh husband 8s he speared a slab from the dish. "Lucifer cake, dear." "I thought you said you were going to make angel cake." "I was, but it fell." TeacheF-“Johnny, why does Mis- souri stand at the head of mule raising in the United States?" Johnnw-"Bccauso the other end is too dangerous." ' Canadian Cookery For Canadian Women By Mari Moore. Specially contributed to The Guardian f0 Readers. , - should be served hot with very wld cream to be at it! best. A5 8- left‘ over is also quite good 001d. W none is ever left. Madame Lee's Fruit Filler This dessert has four will“ i" "5 favor. n is most spastic-ins: no fuel 1s required; it is nourishing; lt may be varied in many Ways. whipping cream-one half cup- ls the only ingredient you would not have on hand most 0! U18 time- Pare. core and dicc a lflffle Illenw with sugar. Add one $655900" 0f either orange marmalade, peach jam or strawberry jam (or any other lam you prefer) and add a small quan- tity of fruit juice-leftover juices from preserved plnepaple, peaches. or pears serve very nicely, for it is merely used to blend the fruit and sugar, and not to show in the des~ sert as fruit juice. Blend‘ these w- gether and let stand for an hour. When ready to serve whip the cream and add the fruit by folding. then fold in one half cup gralpe nuts, or bran flakes, or finely ground holland rusks, or ground graham crackers, or crumbled mac- aroons. These fillers "extend" your dessert and make it very cheap. At first glance you may pass over this dessert as being expensive on ac~ count of the cream, but it really ls inexpensive when compared to pies, cakes, etc, calling for eggs and but- ter and milk. Other fruits may be used m small quantities in combin- ation with the apple, such as ban- ana, cranberry, prunes, jams and marmalades of all kinds, preserved figs, marasehino cherries, apricots. If you discover any new variations of this dessert, please let us know, won't you? (continued on Page 1m For The Cook CARROT MINCEMEAT 2 lbs. carrot 2 quarts apples 1 lb. seeded raisins 1 lb. seedless raisll. ll lb. citron 1 lb; sugar 1 cup molasses Juice and grated and 1 orange 2 level teaspoons each of allspicc, cinnamon, clove (or add splccs to taste), salt to season. 2 cups of either cider or older vinegar or fruit juice. Peel and core apples and cover the pariugs with water and cook awhile. Strain and use this water to wet the mince, needed, while cook- ing. Scrape and boil the carrots and put them through the mcai. chopper, also the apples, and secd‘css rais- ins. Shred the citron, combine all ingredients and cook as for any mince. A little chopped suct may bo added ii’ liked or put in a piece of butter, or you can dot the mince with butter when using. rind l lemon SPICY BROWN BETT ‘i’ 1 cup bread crumbs 8 sliced Canadian-grown apples. 1 cup sugar ~ ll cup cold water Butter a baking dish, put a layer of crumbs, dot with butter, then a layer of Canadian-grown apples. Sprinkle with cinnamon or mixed pudding spices and sugar and dot with bits of butter. Repeat until the dLsh is full; insert a knife in sever- al plnecs and pour in the water and sugar made into a syrup. Set in a pan of hot water and bake for 45 minutes. Scrvc hot. with cream or luird sauce. When YourDaughter Comestowomanllood Give Her Lydia E. Plnkham's Vegetable Compound Moscgll-Ismtholroosnsneedn Ionic and regulator. Give your daughter Lydia l. Pinkhamh Vegetable Compound for the next few months. Teach bar bow to, luard her health It this critical time. When she a I Ill!!!» healthy Ilh and moth!‘ fit will II eating apple into a bowl. Sprinkle it a "m; seventeenth cenhsry. lb XIII What the Fashionoblebore Wearing By Annabella Worthington. Isn't this an adorable dress? And it's so versatile. Tho original choose black crinkly crepe silk. nor the upper bodice of the dress, white crepe was used. Tbs ends of the becoming neckline scarf were trimmed with white fur. How- ever, you could ‘use white crepe with equally effective result. The miniature view shows the dress w en the jacket is removed. Don't y ‘ think it smart with its quaint puffed sleeves? The‘ down- ward pointed lines at-tha front of the skirt are very slimming. It's easily made. It's s. dress that you can wear and wear and always appear smart. . The two surfaces of crinkly crepe satin could be worked out marvel- ously in this model. Wool crepe is still mother also medium. Style No. 409 is designed for sizes 14, l6, 18, 20 years, 36, 3B and 40 inches bust. " size l8 requlresfi yards 89-inch. with l/i yard 5‘/d'TnCh fur. Price of Pattern 15 cents in stamps or coin (coin is preferred.) Wrap coin carefully. v. . . , . . . . . . . . . IIUIIIQ . . . . . . . . .. - Street Address a... State. BY HELEN GREXG SOUTER (In Scots Bulletin) The present revival of interest in old-fashioned needlework, in petit point and long stitch reminds me of a wonderful collection of gampleis, some of them the finest ever worked in this country, which I ssiw Put 11D for auction in a famous saleroom. Women who loved their needle. and their up-to-date daughters, who give as much tune to tennis and golf as their anecstressse bestowed on needlework, bent over the our‘ iously beautiful and unfaded art of a day that, is dead and could not withhold praise for the clever fing- ers of mere bzibics who produced such minute and painstaking stit- ces. One was the \\'.u'k of S-léflll WrlSm aged seven, and consisted of twelve lines of aliphaibet, to say nothing of birds, figures, caskets of flowers. etc. The mostianclent of all $118 a; ’ measu ’ 84 l~2 inches by 7 3-4 inches and was adorned with three lines of letters in colored silk, almost as fresh as when sewn in i648. A QUEEN'S SAMPLER ‘The earliest speciemns extant do not date further back than 300 years, when the art of the sampler was so fully developed that many of these were regarded as of sumo- leat worth and interest to be be- queathed as legacies or heirlooms to be handed down from mother to daughter. Numerous references are to be‘ found in contemporary 11W‘- ature m them, particularly in the poems of Chaucer, Herrick and Skel- ton. Princesses and peasant girls alike worked samplers, and it i6 behaved that the first mention of them is to be seen in the iousehold accounts of Edward IV. where all entry appears for "an elne of lynnyn cloth for a sampler for the Quene." the fair needlawoman being his beautiful Queen Elizabeth whom ha married i464. . It goes without saying that all samplers were not equally works of art, Some were merely curious and quaint oonccits. In their, original form they were intended as pattern sheets, on which a girl copied any new stitch or design which took her fancy, so that often the samplers became, a chaotic mass~a medley of designs, cut and drawn work. etc- 'ACHIEVING METHOD By and by a certain amount of method was observed and the ex- ample! were arranged neatly on m-lps of fine or coarse linen, only nine inches wide, .the regulation width of a wco in those days. tater still s floral border was added, the carnation being the most www- Th; materials varied with the times from fins and coarse oanvls to lin- en, blanched and unbleached, em- bmidoreyfwith linen or silk threads. crgvqflnd Blfliil W001i. ' strcngélycnaugh in the middle 0! m. qdsgupisrs and A Forgotten Feminine Art Samplers ZLong Ago‘ which sems rather mYSl-"lillll- 3m“ the art had considerably improved- and the student of art and history hopeful '0; happening on somothinfl new and wonderful in the needle- work of the period, is 1107191115594 w discover things ll? 5 wnwlet“ standstill. The only feasible ex- planation is that the Puritans after the downfall of Charles II, consid- ered all such things as savourlng of Pupary. and desiroyed every vestlae of them in the 11:1 s: of the gently born. sawmc. nzirrrluas r0 aLsMli Not until the days of the Civil ivar do we find letters or numerals or a dated sampler. When women became more luxurious in their tastes and surrounding and wow and spun for their househlodb. 01' sheets, etc., they embellished the“ I with letters plain and florid. In the middle of the nineteenth century. having deteriorated greatly, samb- lerg dmpped out of existence, and the advent of the sewing machine with its rapid time-saving mechan- ism killed them altogether. Tho form and fashion of the sampler changed from time to time like costumes and clothes. At one period the youthful needlewoman dedicated her efforts to her father or mother ln very quaint and arch- aic phraseology. Art another tune they bpre snatches of doggerel, and after the advent of Methodism they were adorned with texts of scrip- ture and moralisings quite unnat- ural to the heart and mind of 0 child. As s rule the more melan- choly tha reflection on the sadness and brevity of life and the certainty of death, the gayer and brighter were tbs colors of bird, blossom and border. Malp samplers dlspilyifll I fins regard for the correct geogra- phical position of towns and citlw were not uncommon, and today they keep alive the memory of places which otherwise would never be re- membered. lllew, if any, of the surviving sump" lers were worked by any women of note with the exception of those 0f Charlotte Bronte and hcr/ sisters.‘ They are quletgslmple neat black silk with a. verse or two from the am enclosed in a plain. narrow ~_-_ _ As Every _Mothcr Knows A swwmi; has .1 ‘utli INF-t Oi SCOTT’S EMULSEDN QtN.,1.-.\'oi.‘iw owl amassed piles of beautiful linen . Fry's Chocolate Layer Colic $4 cup butler. Z egg: whole. I cap brown sugar. ‘K ‘lk. Clip II“ ‘ z A little all. ‘K cup flour. §§‘J"F.$l $53.‘ ’°""" lllopoou no Silt and raccoon the fins. baking powder. colt and Fry's Cocoa lo- . author. , nun ten! til h. Add mod-T's" “Mills. 12°31:- hohnm additions. Hair-k and bull. sea a i ‘as a . " ism-oi; 13T- ismm" ‘iuztjkaflr r --'- l-‘itéfd d . ( t! i I -..... r...r|:v'§ C Hot Cocos Drink, O Cake Icing 1 * O Children's Drink. O Chocolate Fudge H " ~ p Cskosand Puddings O Iced Cocoa Drink i . o \ Malcc a Chocolate Layer Cake with Fudge Frosting . . . using FRY'$ The rich, smooth chocolaty flavour of Fry's Breakfast gives you the finest chocolate cake, the moot delectable fudge frosting you ever tasted. Your guest; will delight in this wonderful chocolate cake and frosting combination-and you'll be happy, too, in listening to their praise of your baking. Follow these recipes carefully. wail bslwoar uch addition ‘all mixture in smooth. Bake in two Lin: in a modes-uh an: about 20 minui lze o! lino nboul 9 inches across. . Fry's Fudge Frosting I . l” vanilla. Plncu butler, milk. sugar, F s cocoa and loll in I Remove from fire. add Vlhllllul: i mixiulo thiclum in consistency to spread. FRY'S COCQA~' Olloi Fly Pariah-Fry's Pnmlmn Chocolate (unsweetened) and Fry's Oooooloh Syrup FIIIOIHOOIGIDIIOflHLQFIyISQIIKJIQflI-IIHIQLMIOUQILOII. Ill border and typical of that austere Vicarage on the Yorkshire moors which the sisters loved so well. Char 10m was 1a, fanny n and Anne 1o when the samplers were completed. QUAINT INSCRIPHONS There is an unusual touch of hu- mour about the .ollowing eighteenth century inscription:- Elizabeth ‘ is my nlme" And with my neodeli I rought the some, And 11 my judgment had been better, I could have mended my letter. And she that is wise her time will orls (c) She that will eat her breakfast in bed . And spend all the morning in drew- ing her hold, And sit st dinner like s. maiden brlds Godinflismezcymsydomuchtn ssvs bu‘. But what s. css (e) is he in thlt must have her. ‘ Ether Tabor. in 177‘? sighs thus: Our days alas our mortal days Are short and wretched too. Evil and few the patriarch sail And well the patriarch know. ' A. well-blown example, dated 10H contains the following lines h! liq X zllbsth Elude:- When this you see remember ml. And keep me in your mind. And b0 not like the weathercoek. That turns at every wind. when I, am dead and in my 81'"! And all my bones are rotten. By this may I remembered be. ‘when 1 should ‘be (Ofilottéh. Have you heard about the ml-I who put a sign on his gains m4- lng: "Bill sol‘ n, agents, solici- tors, m. etc. Keep outl aewm d iths wolfat the door!" "Cynielsm to ths contrary, love ll first and success is nextP-Fritl Krcislcr. SHORT Economics. receive HOME ECONOMIC COURSE Beginning February 20th, the Women's In- stitute Branch of the Department of Agrlcultll" will donduci. a three weeks course in Home Those wishing to" take advantage of till‘: course, will please-apply before February l5 and op licatlons will be considered in the 0rd" up to that date. All particulars regarding the course ma)’ bf had through pommunication with the Women! Institute Office, Box 123, Charlottetown.