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Show WHY HUSBANDS LEAVE HOME. WhAD you notice your husband acquiring ac-quiring the habit of saying hastily "Well, dearie, I suppose you have been doing much the same as usual today what? I'm Just going round to the club for a few minutes," it Is high time for you to indulge in a bit of self analysis. Instead of blaming him and accusing accus-ing him of neglect, just go off in a corner and have a perfectly frank heart to heart talk with yourself. Ask yourself, "Am I one of the women wom-en who tell their husbands too much? Do I bore him to tears with my passionate pas-sionate devotion to detail? Do I tell him even single thought that crossed my mind since he left me in the morning? In my desire to be open and 'aboveboard,' with him, am I driving him to 'desertion' with my recital of the most commonplace and ordinan events of the day?" The wife who most successfully holds her husband's interest Is she who learns the value of not being too obvious to him of being somewhat of a mystery'- Of course she should not be a "woman "wom-an of mystery ' with deep, dark secrets se-crets to hide. But It is true of hu man nature iruu nweresi suubiues when there is nothing more to learn Boredom Is the worst calamity that can wedge its way into a household. So when husband picks up the paper when you begin to tell erf the loss of the shoe button, just as you were about to go out, or the dispute with the grocery boy over som trifling thing, you better ask yourself if you, too. would not resent being made a dumping ground'' for the uneventful commonplaces of his day . Save up all the amusing things which have happened during the day and tell them to him. Tell him the things upon which you really need his advice You will find him syra pathetic enough when his sympathy Is needed. But If you would avoid one of the big mistakes of early married life don't bembard him with a deluge of stupid detail Draw a merciful veil over the commonplaces of the day. RECIPES. Cauliflower Au Gratin. Break up the boiled cauliflower Into In-to small pieces place them In a pud ding dish In alternate layers with white snuce and grated cheese Cover Cov-er the top with very fine bread crumbs and bake until the sauco bubbles bub-bles up through the bread crumbs, To moke It richer dot little pieces of butter over the cauliflower. Cheese may be grated over tho to also if that kind of a crust is liked, but It should be melted before the dish Is served. Fried Cauliflower. Boiled cauliflower may be dipped in egg simply and then fried, or it may be dipped in a thin frying batter, or yet again in a real fritter batter. We make small use of these methods for vegetables compared with other nations na-tions and are even prejudiced against them They do give the vegetable more of substance and of food value. Cauliflower Omelet. Cauliflower chopped up fine with a knife and beaten with the egg for an omelet makes a very good hot dish, and any of the vegetable left over may be used for this purpose. Puree of Cauliflower. For a puree the cauliflower must be boiled longer than when It is to be uBed as a vegetable. Thoroughly clean a large head of cauliflower, cutting cut-ting off the outer leaves but not cutting cut-ting off the stalk, and boll for fifty minutes in thre quarts of water, one teaspoonful of salt, and a half cupful of milk. Drain and preeB through sieve into a saucepan, add an ounce of butter, salt and pepper If neces sarv, beat for five minutes, and 6erve as a sauce with roast lamb |