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<--*4. -./' ,r' 'esA front : -^ Gardens riting Show? AIR led and both his wife and ire very unhappy as a re- Jded that he believed that as mainly at fault, and he t If I were to send the an- er character, he could then her, and thus bring home n of w>hat she was doing to marriage. .nalysed both writings^ but having to tell liim that his blame, I had to suggest nself was more the guilty was inclined to be domln- oTiId brook absolutely no and could not tolerate le's views If they were at ith his own. In addition to d quite a temper. I could se the scenes in that home ras laying down the law, easily understand the lack el came some time later, eived anotlier letter f.'-o-m ich his wife added a post- had been so shocked by ion of his character, that inning to tone it down and his wife (hanked me J a condition which, she ould lead to a more har- ime life. istanccs will s-how how by dissecting character, good deal with the prob- I'orry so many people. )U any personal problem sing you a lot of concern Do you wish to know the yourself, and your friends by your handwriting? nens of the handwriting be analysed, and enclose 1 for each. Send birthdate e, and enclose with a 3c Pressed envelope to. Geofr sir, Graphologist, Room elalde St., West, Toronto Iters will be treated with and letters will be replied :ly as possible. Some de- illy unavoidable owing to umber of letters that are 1-2 parts. With one :his mixture feeds two kim-milk or butter milk. ! time the pigs are five and weigh about 150 to market weight, they I the following ration: irt; oats, 2 parts; barley. .'ith one pound of this eed one and one-half sl<im-nnlk or buttermilk. CLEAN THE AIR f the sweeping assertions been made in .some quar- iig that the private man- F arms is necessarily a Icm, tainted by corrup- ssentially unpatriotic in the result of such an lid do much to clear the ble the ordinary citizen ws of his own from an standpoint. â€" Belfast LY L E to artibi lill'^ up-(tKUu. 1 oil WHERE TOj 'early subscription,] ar. hree cent stamped for full informa- ur other service de- â-  s. i Unlimited n'ine Lee Avenue, tronto, Ont. No. 52â€"34 n 4 \ I CHILDRKS'S HEALTH DESSERTS Some children will not drink milk. Why not feed this healthful food to them throug:h the medium of de- licious desserts â€" somethintj all child- Ten crave? Chocotnte Marthmallotv Surprise 1 package chocolate Junket pow- der 1 pint milk 1 cup confectioners' sugar Vt pound niarshmallows % cup boiling water Prepare chocolate Junket accord- ing to directions on package. Chill in refrigerator. Cut niarshmallows in pieces and melt in double boiler. Dis- solve sugar in boiling water, add to marshmallows. and stir until thor- oughly blended. Turn into a bowl and cool. Just before serving, put topping on cold raspberry Junket. Lemon Juiihit with Bukcd Apples 1 Junket tablet 1 tab!esiv;iin cold water . 1 pint milk 3 tablespoons sugar 6 apples Maraschino cherries 1 teaspoon lemon flavoring 1 cup sujrar 1-3 cup water % teaspoon red food color Cinnamon, if desired Make a syrup of 1 cup sugar, 1-3 cup water, cinnamon, and red food color by boiling 5 minutes. Put the apples, which have been peeled and cored, in a pan and pour the syrup over them. Bake until tender, bast- ing frequently. Place apples in in- dividual dishes, tillir.g center of each apple with syrup. When cooled and syrup has jellied chill in refrigerator. Dissolve Junket tablet in 1 table- spoon cold water. Add 'S tablespoons sugar and lemon flavoring to milk, and warm to lukewarm â€" not hot. Add dissolved Junket tablet, stir a few seconds, and pour over apples. Let stand until firm, then chill in refrigerator. Place cherry on top of apple when ready to serve. MARIE EST MALADE For a long time we have been ac- customed to having toast and orange marmalade served to those recover- ing from a fit of illness. Somehow or other the marmalade seems to touch that proverbial spot so that even if it were not a healthful bal- ancing tasty, it would still be a favorite with convalescents. Probably few of us realize where the word "marmalade" originated. According to the Pathfinder Maga- zine "Mary, Queen of Scots, brought over from France the preserves she loved so well. Mary loved it to such an extent that every time she was ill she would call for it until it be- came known as 'Marie est malade' by her French court, and thr'^igh the years it has degenerated into 'mar- malade'." ECONOMY MEAT DISHES High-priced cuts of meat are de- licious, but those of Us who have to vatch the pennies these days may, with a little care, prepare wonder- ful meat dishes from the cheaper cuts. A dash of sugar in meat dish- es, brings out the flavor and fur- nishes the body with some quick- energy fuel â€" just what we need on cold days. Connecticut Stew IM pounds fresh, lean pork 3 pounds fresh, lean pork 3 cups diced parsnip 1 tablespoon finely chopped par- sley 1 cup sliced onion 2 tablespoons flour 1 teaspoon sugar Salt and pepper Cut the pork into small pieces. Brown in a frying pan. Add the â- water and simmer until the meat is rearly tender. Add the vegetables and seasonings, cook for fteen or twenty minutes. Mix the flour with a small quantity of cold water. Add to the meat and vegetables. Cook until thickened. Sprinkle parsley on Woman's World By Mair M. Morgan I • m >t • •-»< lop of Stew before sending to the table. Stuffed Flank Steak Have a flank steak trimmed and scored; that is, cut all over the sur- face in criss-cross lines. Mix together one cup bread crumbs; one small onion, chopped; one-half cup grated raw carrot; one-half cup finely diced celery; one tablespoon minced par- sley; one teaspoon sugar; salt and pepper to taste, and one-third cup hot water or enough to moisten. S'pread this mixture over the flank steak. Roll up as tightly as possible. Tie firmly and sprinkle with flour, pepper and salt. Brown quickly in hot fat. Then place in a covered pan and bake in a moderate oven for one and one-half hours. Baste two or three times during the cooking with two tablespoons butter melted in one-thid cup boiling water. When done, remove the strings. Serve with brcwn gravy made from the fat in the pan. FRUIT PUNCH FOR A CROWD (Makes about 4 gallons â€" (30 large .glasses, 120 small) 2 quarts sugar 1 quart water 2 quarts tea infusion 1 quart lemon juice 1 quart orange juice 1 quart grape juice 1 quart grated pineapple 2U gallons iced water 1 cup strawberry slices 2 cups fancy orange slices Make syrup of sugar and 1 quart water. Make tea infusion by pouring 2 quarts (S cups) boiling water over 5 tablespoons tea. Cool. Combine syrup, tea. fruit juices and water. Add strawberry slices and orange slices, which may be cut in fancy shapes or simply halved or quarter- ed. Punch may be strained before add- ing strawberry and orange slices but this will lessen quantity made. Less water may be used and punch poured over block of ice in punch bowl. When strawberries are out of sea- son the strawberry slices may be re- placed by another cup of orange slices. Recipe may be halved or quartered to serve a smaller group. FOR SHARPENED WINTER APPETITES With cold weather at hand to sharpen appetites, this is the season of the year when all the family will give a rousing welcome to the ap- pearance of the muffins, waffles and griddle cakes on the breakfast menu. Below is a convenient "three-in- one (for brai;, muffins, waffles and griddle cakes) recipe that will be as welcome to the busy housewife as the results of her efforts will be to father and the children. Since the recipe calls for bran, there will he the satisfaction of knowing that it will provide a real contribution to the health of the family, for the bran provides the "bulk" every normal person needs to keep his system :n good working order. Three-In-One Recipe 1% cups all-bran 1 2-3 cups sour milk ^i cup sugar 3 eggs (beaten well) 2 cups flour 2 teaspoons baking powder 1 teaspoon soda 1 teaspoon salt Put all-bran to soak in the sour milk. Cream the shortening and sugar. Add eggs, sour milk and all- bran and mix thoroughly. Sift flour with baking powder, soda and salt and add to first mixture â€" stirring only until flour disappears. Bake in greased muflin tins in a moderate oven (425 degrees F.) for 20 to 25 minutes or in a hot waffle iron. Some of the mixture may be thinned with water or milk and used for griddle cakes. Provides 16 small muffins, 3 waffles or 8 griddle cakes. DINNER DESSERTS The housewife who has planned to Inspired Work Melville Jack (Lit) yomisci.- brGther of Richard Jack, R.A., fam- ous painter of British nobility and eminent Canadians; and David Miller put finishing touches to Dionne crucifix sculptured to inter- pret birth of quintuplets as Divine challenge to birth control expon- ent.-;. The crucifix is to be erected at the birthplace of the- Dionnee. serve apple sauce or canned fruit for dessert on the day when her husband brings home an important business acquaintance on short notice can produce an interesting and unusual substitute in a few mom- ents. By combining the sauce or canned fruit with sweetened con- densed milk she can make a really distinctive dessert that will lift the simple home dinner into the realm of meals to be rememl^ered. Suppose she has chosen canned apricots. Here's her solution: Apricot Cream U cup apricot juice IM cups aprioct pulp 3 tablespoons lemon juice 1 1-3 cups (1 can) sweetened condensed milk Lady fingers, if desired Force apriocots through a coarse strainer. Add lemon juice to sweet- end condensed milk. Stir until mix- ture thickens. Add aprioct juice and pulp, mixing thoroughly. Pour into sherbet glasses and place in refrig- erator to chill. Sherbet glasses may be lined with lady fingers if desired. Serves six. Dried apricots maybe us- ed in this dessert. They should be soaked and cooked in the usual way, but no sugar should be used. Here's the apple sauce dessert: Apple Sauc â-  Whip 1 can apple sauce (2 cups) Juice of Vi lemon % cup sweetened condensed milk Nutmeg (optional) Add the juice of half a lemon to the apple sauce. Add mixture to sweetened condensed milk and blend thoroughly. Nutmeg may be added if desired. Chill thoroughly before serving. Serves six. Diet Fad Creates Potato Surplus Says the Toronto Mail and Em- pire: "Statistics allow that there has been a decline per capita in the con- sumption of potatoes in this country. This has heJped to lower the market price, as It has in paxt camsed Can- ada to have a large surplus of tubers â€" about 7,000,000 bushels to be exact. One farmer stated recently that he had sold two truck loads of Grade 1 potatoes at his farm for 18 cents per bag to Toronto dealers. The matter has been referred to the National Re- search Council, under whose auspi- ces a conference of agricultural ex- perts, chemists and marketing auth- orities wais convened. A committee will be named to canvass the situa- tion and suggest means oi remedying the condition obtaining to which un- doubtedly the unemployment situa- tion_ as well as dieting on the part of thousands of people, has contributed. As a large list of foodstuffs, including confectioners' glucose, grape sugar, syrup and starch can be made from the wholesome tuber, Canadians may confidently expect from the commit- tee which will operate under the ae- gis of the Research Councl, some practicable suggestions by which the excess potato supply may be used up." Stars in Hair iouiily. Stars, ami matter of fact are In vogue. Midnight blue evening gowDH are scattered aa unevenly aa the iieavena with tiny silver stars, and one star-sipangled dreus at the Opera the other nlglit waa fastened down the front with round wooden butUiaa In the centre of each of wbloii was a tringle silver star. Many of the newest buttons are star-shaped and one big fur house is using enormous gold stars atuds to fashion in place the fin-like revers of a black aftermxjn coat. SUl, with all this encouragement we hope none of us will go BO far as a recent vltJ- tor to Paris who permitted her coif- feur to place a golden star on each of her eyelids. Cargo of Mill 746 Potential Kick Sliipped to Indi; From U.S.A. Do Animals Think? Rusticus in the Stratford Beacon- Herald. â€" Do animals think? We are re- minded of this question by the action of a sow pig tliat ha^i found a way of getting out of the yard in wihlch she !b supposed to stay. There Is a small gate In this yard, and in all probab- ility it was at sf»me time left open so that the sow could get out. Well, she was s(X)n put back and the gate clos- ei|. iHit, having tasted freedom she was bound to go exploring again. She walks up to that gate. It is shut and a gentle push will not open it. She Jiooks her snout under the offending pece of steel and wire and lifts it right oft the hinges. Once more tbe whole farm is hers to wander over as she pleases In the yard there is a giant oak tree and this year there was a good crop of acorns. These have long since fiiUen to the ground. In her wander- ing about the place the sow found the' oak tree with the acorns nn^»r tt- She liked these nuts ver> for a day or two 'was qui to feed on acorns; and sh the shed, but the acorns e large tree won't satisfy th of a fairly large sow for ra She must have a new and supply of feed. The strong j been useful in opening the ^ate. So perhaps the same trick would work on another. In the shed there was a Ikely look- ing door. We thought it was securely fastened, but a few good yanks from that pig's snout made the hooks give way. And on the Inside she found a peck of rolled oats very much to her liking. Of course, a stronger hooJc was put on that door but there were other doors that must be tried. There is not a door about the barn that that sow has not tried to dislodge with her powerful snout. Saint John, N.B.â€" Destined Britisij army service in Indlj go of 746 kicks is at sea ab S.S. City of Auckland. These tentlal In the hind legs of 3' shipped by Frank F. Simp Omaha, Neb. Simpson eald t loading shipper of mules la t ed States, .â- since 1921 has be« contract to supply the Irapei t>rument with animals tor Inc bile forces. The veteran mule driver v e<l from St. John with the ei said the hardy western mule liispensable for rigorous arm port work in the torrid regioi dia. Resiults of British atte breed the animals there had ; equal the Uniteil States pre strength and stamina. "It'a matter of brood mares," Sim marked. Plough Ocea Device Cuts F u r r o Bottom for Layi'nj Cable Halfiax â€" It's hardly .'^pr but just tihe same they've bee a bit of ploughing out thera Atlantic. And it's not the pi of the waves that ths poets write about either. i» through. The planting -has been goinf below the surface on the A rough bottom. Sulxmarinc ( what they've been plantingâ€" iug â€" 100 miles to the south' Ireland and already 20 mile have been laid down. Personal Min Business Improves Newfoundl and Reports Favorable Trade Balance Nova Scotia Man Has Supply of Coal KITCHEN KINKS Taken in a glassful of water be- fore breakfast, the juice of a lemon will help to purify the blood and clear.se the system. A sponge can be cleaned by wash- ing it in warm water to which lemon Juice has been adtied. New cake and meat tins will not rust or burn if, before they are us- ed, they are rubbed over with lard and then left in a rather warm oven for some time. See that corners and crevices are well coated with the lard. Afterwards wipe off the grease and wash in the ordinary way. A sense of humor is that which makes you laugh at something that haippens to somebody which would make you angry if it happened to you. Duchess of Kent Favors These Ornaments For Eveinng Wear The fact that the Duchess of Kent wears a little star of brilliants in her hair in the evening will doubtless ^ mean that brilliant stars in the hair will be popular this winter. (Has it occniTed to yoti that with the coin- | Ing of the Duchess as the newest . bride to Court we are going to have a leader of feminine fashions in the Ro.val family in the same way as the Prince of Wales is arbiter and leader of men's fashion? What the Prince wears on t>he golf links today men all over Britain are wearing to-moiTow. and what the Princess wears to<lay society women will surely be wearing tomorrow). Worn In The Hair These hair stars worn just back from the temple, put in a tentative appearance some time back, but it has needed the approval of the Duch. es8 of Kent to launch the idea ser- St. John's Nfld. â€" Reporting a fa- vorable trade balance and a general improvement in business, Newfound- land's commission government has released customs returns for the fis- cal year ended June 30, 1934. The returns showed that the is- land's total trade for the year am- ounted to fl3,097.065 compared with $39,641,800 in the previous twelve mouths. Imports were valued at $16,305,000 and exports at $26,791,503. Imports exceeded the previous year's by more than $1,000,000 and exports in- creased by more than $2,000,000. Newfoundland was shown to be a good customer of Canada, having im- ported $6,500,0U0 wortih of goods from the Dominion. Imports from United States amounted to more than $4,500. 000 and from the United Kingdom $3,83.3,000. The United Kingd'Oim was New- foundland's best customer, having ac- counted for $11,992,000 of the island's exports, of which paper represented approximately 37.000,000. Exports to the United States total- led $5,194,000 of which "--- sente^ •••- was ing n 000 c« centra New . ..--.tiuuea to be one of Nowfoundiland's greatest sourcea of wealth, production for the year hav- ing totalled $11,550,345. Fisheries were valued at $7,663,650 and min- erals at $4,708,699. Windsor, N.S. â€" A seam ol located at Fall Brook, near which bums with a blue flaj leaves only a small white asl been the source of Thomas mer's winter heat during th few years and he has expresi opinion that the vein migiit bt working and would provide ji many of the unemployed m this vicinity. Swinamer is a working nii he said: "I took out lots of c( burned it in the stove al> but I don't have time bo fot it. Two men with picks and can't do anything with a sea that." Swinamer showed the sei William Deuchard, a Scotsmj was a student of geology at a in Perthshire, and he said his opinion that the coal could be profitably mined. Fr rock and the way in which is ed, Deuchard judged it was anthracite or possibly anthra the middle or lower carbon formation. Poultry Grades Most of the poultry being on the market this wa" '- p-adeil '" ' ...vc lat, and vu, distinguished by yellov Within these classes are the "Milk-fed A," Milk-fed B, •Selected C." Grading of the in this manner enables the holder to choose good dressed ] with great ease. MUn AND JEFFâ€" By BUD FISHER -BUTMUTT iF You're gohhaY don't voorry ^^mutt iaj>tv4 Live IM Trie HOLLYnJOOD^ASOUTTrtWiepF! HOT£LyOLJCANVTAKE r4\ tuL AR1?ANSE,->' t vunMAN MEWiTHYOUlNTHe r-< -^â€" , ThAT' SAME SU^TE LIKE ^^ THIS! il