e n tit
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Wry Woww Has Right
To Beauty. Exercise In
Right Way Is Great Aid
By Adrian Shawn
NOT long ago a woman wrote
me asking how to be popular
. . . how to overcome an inferior
ity complex. This is quite natural.
Everyone wants to be popular and
I admire the lady for her courage
and intelligence in writing her
questions. Half the battle is won
when you are ready and willing
to do something to achieve your
desires. Wishing never got any
one anywhere. It takes action.
--mAit'-
Photo Courtesy of Joo Bonomo
And time. And practice, practice,
practice! ...
Naturally you want to be pop
ular. You want to be noticed and
remembered and most of all,
whether you will admit it or not,
you want to be likedl In spite of
all I have said about every wo
man having within herself the
power to be beautiful, beauty is
not everything. It is not the es
sential part in charm. Character
is vastly important.
But it is nice to be beautiful
and every woman's duty to be so.
Don't just sit back and wish.
Don't stay at home feeling sorry
for yourself, thinking: "Oh, if
Pumpkin Pie Expected
By All Of Family On
Thanksgiving Dinner
By Jenny Reed .
(Home Economics Editor)
A HOLIDAY should be a spe
cial day, right from its early
morning hours. And so Thanks
giving breakfast should be just a
bit different from ordinary break-
fasts. Serve something really fine
to put everyone in a holiday mood.
For instance, sausage cakes with
pineapple slices.
The sausages are fried until
well browned. Then the pineapple
slices are dipped in a little flour
which has been seasoned with salt
and pepper and browned in the
pan, after the sausages have been
removed. A sausage placed on
each pineapple slice, sprigs of
parsley for a pretty touch, and
you have a most delightful break
fast dish.
As a fortification against the
day's cold and the possibility jot
a busy day, it is wise to have
breakfasts which furnish plenty
of food for enerey. So here are
a few such breakfasts.
JviSak-
Fnnms
Anywhere In California Any Size
Ur4 for Catalogue, Strict "ft"
or. Contult Your Broker
CAUTOBNU UUTO! EMC.
NOSE STOPPED
Kondon'i Jellf clears tbc noi
open head pasta get mi one.
Ask your Druggist
KONDON'S NASAL JELLY
Plain r Eptwelrifw
1 Bacon slices with scrambled
eggs, toast, peaches and coffee.
2 Creamed left-over lamb, veal
or pork served on baking powder
biscuits or toast slices, fruit and
coffee.
3 Fried ham slices, toast,, or
ange slices and coffee.
, 4 Sausages and waffles with
maple syrup, fruit and coffee.
6 Ham omelet, toast, grape
fruit cup, and coffee.
Pumpkin pie for Thanksgiving?
Certainly. No Thanksgiving should
be allowed to slip by without a
pumpkin pie.
Pie Crust
Regardless of the kind of fil
ling, the pie crust must be so
tender that it almost melts in
one's mouth, and also the flakier
it can be made, the better it is.
Both ingredients and manipula
tion are of prime importance in
making a tender flaky pie crust.
For each pie crust, the following
ingredients are used:
I tup paltry flour.
23 feeipoon ult
13 cup Urd, ehilltd
2 to 4 tebleipooni let wafer
The flour and salt are combined
first, and into this, the lard is
cut until the crumbs are the site
of dried peas. Then the ice-wa- .
ter Is added, a small amount at
a time, and mixed through the
flour and lard until the dough
just holds a ball. This Is rolled
lightly and quickly on a slightly
floured board c-r canvas, placed in
the pie pan, the edge of the dough
crimped as desired and the shell
baked in a hot oven until it is
done, about 10 minutes.
The pie-crust should be allowed
to cool, then filled with pumpkin
chiffon mixture and garnished
Hostess Gowns For Informal Hours
only I were beautiful things
would be different I would be
invited places. I would be happy.
I would laugh and sing and dance
and never lack a partner."
You think that you would no
longer be bashful, that you would
sweep majestically into a room
where before you slipped in lika
a mouse. But this is not neces
sarily true. I have seen bashful
beauties. But I do know that you
will have a feeling of being at
ease if you look your best. And
once you have made yourself
lovely you must not wear that
beauty awkwardly. Act as though
you had been the belle of the ball
all your life. Not arrogant, but
cool and poised and sure of your
self. How can you make yourself
, lovely? Why, start at the begin
ning. Resolve to master one point
at a time. And the most important
of all, of course, is cleanliness.
Absolute feminine daintiness.
Dally bath, fresh stockings and
lingeries, clean gloves, shining
shoes, spotless handkerchiefs and
powder puffs. You must be radi
antly clean and radiantly healthy!
To be healthy you must be the
correct weight, you must carry
yourself well, you must have
grace. For you cannot have beau
ty without health. The two go
hand in hand.
Your last series of exercises
were for the development of a
good posture but concentrated
mainly on the avoidance of round
shoulders. The next exercises,
starting with this issue, will de
velop all-around grace and sup
pleness. Here is the first:
Now we are going to do a little
work of the shin muscles. This
exercise is necessary to develop
a symmetrical' attractive lower
leg. Piace the weight of a light
chair on the right toes. Raise the
toes as high as possible from the
floor without lifting the heel from
the floor, balancing the chair
with the hands. Do this exercise
three or four times the first day,
increasing the count until you are
doing it about twelve times by the
end of the first week. Repeat with
the weight of the chair on the
left toes. Then spread the legs
far enough apart so you can rest
the chair on the toes of each foot,
as illustrated, and rock back and
forth on your heels, but without
lifting them from the floor.
Next week I will give the sec
ond in this scries of exercises.
They are mainly for the develop
ment of beautiful legs. Your low
er legs must appear shapely and
strong. This is one part of the
body that seldom responds to di
eting. You must exercise.
' Fat, thick ankles can be re
duced. Skinny legs can be devel
oped into graceful ones by exer
cises. If you want your legs to
have a firm, well rounded appear
ance, you must exercise.
T- At Home Dresses, New ' jf ;i'f
y rl LZx Fashion Genre i' f-n T
I JcL4X For Teas W
( V j U J J f
'ii:-- . c-T v J I i w jt n I
&p$mg: tfMI Mil J 1 :
iRIS has lavished the finest IhJJL 1 KJRfJ " 1 t J i i i I ' " I "
rv
Y fabrics, the most exquisite de
signs, the loveliest colors, on the
new negligees and hostess gowns
of the winter season. Pictured are
several of the latest models as
diverse in theme as they are
alike in luxury.
A trifle more formal in style,
and definitely exotic in theme is
the gown shown above of velvet
in three colors. For this the most
supple chiffon vehet was chosen,
and it is particularly striking in
tones of rust, yellow and green.
This is a negligee that would be
entirely correct to wear when
serving tea to friends by the win
ter fireside.
Also of Paris origin and cou
turier inspiration is the handsome
negligee of dark green lace and
pale pink chiffdn. It's cut like a '
long slim coat, and is especially
loveiy in a deep green or a rich
wine shade. Either combines art
fully with the soft flesh-toned
chiffon which forms a flattering
panel from throat to hemline.
This lace negligee was an instant
success at the winter openings in
Paris, and is the favorite of many
women of international chic.
A cape collar of matching marl
bou is the outstanding detail of
the other negligee in the picture.
It is fashioned of velvet in one
of the winter's lovely deep grapey
shades, and the maribou is dyed
to exactly follow the fabric's col
or. This negligee is one that fol
lows the French tradition, and is
besides a most flattering idea.
With these formal home fash
ions, beautiful sandals are essen-
Bowing to the sensational interest in suinpui
ousness in the home, the above hostess tea
gown is designed in a trifle more formal style.
Supple chiffon velvet was chosen.
tial. Gold or silver kid is a smart
choice depending upon the prevail
ing color note in the gown, Vhero
are .new high-in-front styles, top,
that are definitely new and very
striking. Sandal-foot hose are the
correct thing to complete this pic
ture, extremely sheer, totally un
reimorced, especially chic is flesh
tints.
MULES with the new high in
Btcp line are frequently
chosen these days. They may be
of satin with tiny bows and pip
ings of metallic- kid, often dyed
to exactly match the negligee
they add great charm to the in
timate scene. Some fashionable
women prefer the mule entirely
of silver or gold kid, usually of
sandal type.
One of the results of the cur
rent favor shown the Directoiro
The long slim coat is of dark green lace combined artfully with soft
flesh-toned chiffon. A cape collar of matching maribou is the out
standing detail of the other negligee in the above picture.
and Empire fashions, a mode ex
pected to receive fresh impetus
from the beautiful gowns, will be
the return of necklaces.
The extreme decollctages of
this porio'.l, while modified in mo
dern fashions, still call for this
type of jewelry. In addition to
the revival of amethyst, coral, and
moon-stones, the possessors of an
tique cameos will find that these
perfectly harmonize with many of
the , Empire gowns if suspended
from a band of black or colored
velvet worn around the neck. '
Breakfast jackets are an item
to keep in mind as the holiday
season advances. These are as
frivolous as possible, with frothy
laces and chiffon pleatlngs, or
more practical in theme, hand
made of the finest and most ex
quisite Shetland yarns. In any
case the flattering new models
are a far cry from the old type
which rejoiced in the name of bed
sacquesl If one has an inveterate
rcauer;in-bed among ones friends,
the bed jacket forms an ideal
gift.
Hand-made lingerie, too, is a
Christmas gift of the most wel
como variety. The softest satins,
loveliest crepes and sheers are
employed for these, set off with
fine needlework or attractive nar
row laces. The dark nightgown
cut in the Directoire style with
a hint of lapels and a double
breasted line, is a smart choice
in navy with cherry red pipings.
A girt at school would adore such
a nightie. This is also available
in white with red, and there are
endless lovely styles now being
presented.
Lounging fashions in pajamas
and negligees set a new pace for
luxury in materials combined
with simplicity of design.
Menu Of the Week
Sausage Cakes-Pineapple Rings
V-'' ' -1 I "CfT? J
,S t' - ,ri nW mim m i y
By Joan Andrews
AS a soup vegetable, cauli
flower has been unfortu
nately snubbed. Not many peoplo
realize its delicious possibilities.
On today's menu you will see
cream of cauliflower soup, which
1b easy to make, nutritious, and
very good.
Cream of eautiflowtr loup
CraeUn
Bakod Sam iteak
Maihed iwtat potatool with pinaapplo
Hot bultattd plcklad baatt
Orange delight Mecarooni
Today's soup is made by first
melting IVt tablespoons butter in
the top of the double boiler. Stir
in VA tablespoons flour, 1 tea
spoon salt, 18 teaspoon pepper,
3 cups fresh milk (or evaporated
milk and water in equal parts)
and 1 cupB chopped, cooked
cauliflower. Cook about 25 min
utes, stirring occasionally.
Spread a 2-Inch thick ham
steak with prepared mustard,
cover with milk and bake in a
Serve something really fine Thanksgiving morning to put the family in a holiday mood. Sausage
cakes served on pineapple rings will do the trick to perfection!
with whipped cream forced
through a pastry tube.
Filling
I tabletpoon gelatin
' cup cold water
I'l cupi cooked Itrained pumpkin
1 cup light brown tuger
3 egg yolki
2 teetpoont cinnamon
'l teaipoon ginger
'l teatpoon alttpieo
') teaipoon lelt
3 egg whitei
2 tebleipooni sugar
Soak the gelatin in cold water.
Make a custard by cooking in a
double boiler the pumpkin, sugar,
egg yolks which are slightly beat
en, spices, and salt. Add the gela
tin. Cool. When the mixture starts
to congeal, fold in the stiffly
beaten egg whites to which the 2
tablespoons of sugar have been
added. Pour into the baked and
cooled pie shell and chill in the
refrigerator for one hour or until
the filling is firm enough to cut.
Doughnuts
5' eupl flour
4 teeipooni baking powder
I teeipoon lalt
I'A cupi luger
I teaipoon nutmeg
3 eggi
I cup milk
6 tebleipooni melted lard
Sift the flour, baking powder,
salt, sugar and nutmeg together.
Add the eggs which have been
beatim with the milk. Lastly add
the lard. Roll onto a floured board
to U Inch thickness. Cut out and
fry in deep hot lard at a tempera
ture of 350F. to 360F. Drain, roll
while hot in powdered sugar and
cinnamon mixed together.
Oatmeal Cookies
I'l cupi flour
I teaipoon lode
1 teaipoon cinnamon
teatpoon lalt
2 cupi dry oatmeal
I cup raiiini
1 cup lugar
"l cup lard .
2 eggi
Vi cup milk
Sift the flour, soda, cinnamon,
and salt together, and mix with
oatmeal and raisins. Cream the
lard, sugar and 2 tablespoons of
milk until light and fluffy. Add
the unbeaten eggs and beat well.
Add the dry Ingredients alter
nately with milk. Drop by the
teaspoon onto an oiled cookie
sheet. Bake in a moderate oven
(350F.).
Tomato Pudding
This recipe should make enough
to serve six people, but it is us
ually only enough for four bo
cauBe It Is such a wonderful to
mato dish. Serve it with meat,
fish or omelet.
10 ouncei tometo puree
'a cup boiling wetur
Vent those Ingredients to the
boiling point and add
l teeipoon lalt
0 tebleipooni brown lugar
Place In a baking dish 1 cup
fresh white bnad crumbs. Pour
over them M cup melted butter.
Add the tomato mixture and
, cover the dish closely. Bake the
pudding In a moderate oven
:i76F.) for 80 minutes. Do not
remove the cover until ready to
.serve the tomatoes.
Cherry Whip
Boll to the consistency of sirup
1 cup si' gar and 13 cup water
1 quart ironed cherriet. Drain end
reterve the juice.
1 tabletpoon gelatine
2 tebleipooni cold wafer
Dissolve in 1 cup hot cherry
juice, Chill these Ingredients until
they are thick. Whip them with
an egg beater until they are fluf
fy. Whip until stiff 3 egg whites
and 18 teaspoon salt. Fold them
Into the cherry mixture. Pour
part of this into a wet mold. Al
tornate the whip with layers
tho drained cherries. Chill the
pudding until It is set.
moderate oven about 1 hour. The
milk should be absorbed and the
ham tender.
Mashed sweet potatoes are dell
clous when mixed with drained,
crushed pineapple.
Here is the recipe for orange
delight. Pare 4 oranges and cut
in small cubesAdd 16 marshmal
lows cut in quarters and let stand
16 to 20 minutes. Then fold in A
cup whipping cream beaten until '
stiff, and 1 to 2 tablespoons rj
sugar, depending on sweetness of
oranges.
Help Kidneys
Clean Out Poisonous Aolde
Your KM tiers eon t tin 0 million ilnr
tnbrt or flltm which majr be endanterrd
hjr neglect or draitfi. Irritating drug. ii
rtTeftil. It funetlontl Kldnav or Bladder
rom MctLlnf
rrltt .
dlnord'Ti malt 70a luitar
Tip Niihti, NurtoiiinM, Lou of Pep. Lug
1, uircn
fiarnln
1'alm, Khemnt.ia l'aim, Plulnesa,
Undrr Y.rc. Nrnraltia. Arlditr. I
Hniartlni or 1 1 citing, don't tabs ehaneri.
(1ft tht doctor'a guarantard praaerlptloa
Or ti. thif moit mod urn advanced treat
ment tor thene trouble!. 910,000.00 df
final tid with Hank of Amur lea, I.oi Anftv
pi, California, gnarantrea that C71U1
riiiat bring new vitality In 48 noun and
mnl you Iff I yenra yoimnor in ona wnttf
or mnnf-jr bark on rutnrn of empty pack
IV) up hone- your dniRctit for fnara
teed Cyntax (Rlai-Tui) today. Adv.
$1.00 A MONTH
PAYS Vo $3000
No Medical Examination
obtain ft raal Ufa Imnranea I'nflav
Think ef It I for only 1.00 a month m
mar obtain ft raal LI fa Imnranea I'nfln
ilea pro idea op to 1500 for Natural
and op to .if am for Accidental
Death, a ipaelfltd, baird on aia.
Agft 1ft to 69. No Mrdkal Examination.
No lied Tap. No Inreatmant raaturea.
Hold bf Mail Oalv. That'i why too eta
bor ao raoeb Ufa protection for only fl.OO
a month,
SEND NO MONEYNO AGENT WILL CALL
To reeelte a potior for Fit KB INHl'KC
T10N, lend a puit card with your name,
arldrfu, ac at nrart-at birthday, and nam
of bene (Mary. If not aatlirled your owe
nothing. If thoroughly eattiffi'd with the
policy, you may limn lend 11,00, which
para for your Inanranoa antll Ant of
accond month, following ret iilratlort, If
application la approved. Hlnea th la FRFK
INHI'KCTION OPKP.K may ba withdrawn,
writ today to UUAKANTT UNION LIFB
INHIIRANCP. COMPANY. Dapt. H. Re.
erlv fllMa. fullf
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AGE SV6N