SPRING STYLES FOR SCHOOL GIRLS
MORE THAN USUALLY ATTRACTIVE
New York Stem Show Offerings Suggest of Once Popular "Norfolk' '-Dainty June Frock of Gingham in
Scotch Pattern in Shades of Tan and Blue Is Extremely Modish.
V. .
r it ;Si
CGA.T MZ AKSSer JCJST"
NY.W
Sor
f..r
VOISK. April 11. (Special.
n very attractive new styles
schoolgirls tr smong the lt-
t showings in the leading, tors
Thr U a suggestion of '" one pop
Blur "Norfolk" In the little mat and
skirt ult of Mark and Hlf checked
ilngllnh mohair hin In No, I. The
skirt In m kilted model always a In
coming tyle to the lender yours; flg
ure and the coat l "n loone. box lines,
falling below the hip. A Mnrk velvet
cHr farina- and wide Mark patent
leather belt add much umartnenn. The
hit. of flexible gray rtraw bralil halt a
rolled bark brim fared with a-rny-hlne
silk. A cahm-hon of the eanie Mlk hold
a long blark quill arrona the crown.
Hy way of a new suggestion for the
June sctiool frock. No. I should be noted.
Mother are continually on the kout
..r aomethlnir new In the wav of trim
ming for glnl'm ohinl drenora. Here
a dalntv way of trimming a plaid
a-tnchani with emhroWery. Tie irlnir
ham l a S-otrh pattern In ehaden of
tan and blue, and through buttonhole.l
Slashes In the belt at front and Mrk
are pa-ed of ol.t blue velvet rlh-
ton. There la a pointed yoke of all
oxer eyelet embroMery and over thl la
EGG DISHES FOR EASTER
FULL OF POSSIBILITIES
Not All Dainty Conceptions Are Difficult, and Few Are New, but Sugges
tions Are All Seasonable for Easter.
HY LlUtAN TIVOt.E.
I X this season you will find Ir. almost
evr ry lelrespectlng household maga
aine. or "woman'a column" In the news
papers, alluring articles on "New Kgg
I!she for the Easter Table." or "Novel
Ways of Cooking Fggs" or ome such
, title. I should Ilka to wrlt something
of the kind. I have. In fact, been re
quested to do so by . several young
housewives. But there are two dlffl
rultlea In the way. In the first place. I
don't know any "new" methods; and In
the second place, like little O. W. I
Inn -no talent for fiction." I can't
conscientiously describe the following
as "new egg dishes." As for "old egg
tllshea" well, tnat Is decidedly aroblg-.
tioua. and unattractive, whichever way
)ou take It.
t:-)pUan Way Dlffk-ult.
Sometimes, however, things "old" to
one person may be "new" to another.
1 fancy the following ancient method,
which I quota from an old Kngllsh
cookbook, may be a novelty to some of
my readers. I would not advise any
enthuelast to try It. however, except In
the open air and then only with plenty
of space and with guaranteed eggs:
The shepherds of Kgypt had a singu
lar manner of rooking eggs without the
Id of fire. They placed them in a
sling, which they turned mo rapidly that
the friction of the air heated them to
the exact point required for use."
Those sUepherda must have been in
the words of a well-known advertise
ment, "the original and only genuine
fireles cookers." Here, however, are
some iesa exciting ways of preparing
egg for entrees or salads, for Easter
luncheons or suppers:
Kicgs In plmlentoes. Entree Butter
some amall tlmbale molds and place in
each a canned sweet pepper first cut
. ting off a morsel to taste, so as to be
sure you are not using a hot pepper by
mistake. I have known such a thing
to happen with most distressing re
sults: fprlnkle with pepper and salt
and. if liked, a few drops of lemon
Juice, then drop In an unbeaten fresh
egg. Sprinkle this with pepper and
salt, put a bit of butter on top. cover,
and set In a pan of water to poach or
bake until the egg Is firm enough to
turn out. but not hard.
Sauce May Ilo Served.
Meantime prepare neatly trimmed
. little rounda of buttered toast. Turn
out one red-covered egg on each, and
aerve hot. garnished with parsley. A
' sauce 'may be served with these if
liked: but the simplicity of the little
K llh Is one of Its charms.
!ometlmea a larger round of toast Is
used, and this la covered with crramed
rptnarh (French sty lei or asparagus
tips before the pepper-cups are turned
out.
Kggs poached or baked In tomato
t ups are also good. With the latter, a
n.Ri.h aauce. made with the scooned-
ont part of the tomato, some chopped1!
liam. onion, mushrooms, peppers, and
green peas as for Spanish omelet, is
very savory, and Is particularly popu
lar with menfolk.
IX sauce and tomato cur be prepared
AS K fit
- m
a turn-down collar of the plaid
trrtal.
No. J iiinw a dainty coat for cere
mnnlnl ocraslona. fr a a-lrl of from 9 to
I ; vrara of aire. Over the nheer white
f'orka for itperlal wear, the ordinary
checked or plain reef.-r used In play
hour doe not eeem appropriate. There
are lovelv Kttle coat for wear with
u-h frocks eoata In reefer etyle. but
tnatle of anow white rsf or mohair,
with d-ep vhawl collara of blue or red
ellk. T l amart eont model In of while
Kere with a nhawl collar and ruffa of
beforehand, these tomato Easier esgs
can easily be served from the dialing
dish for a small party. Put the eggs
Into the tomato cups without tlmhales
this time: but be sure the tomatoes are
firm enough to keep their shap until
the eggs are set. Place these In the
pan. over hot water; pour the prepared
sauce round them; cover and cook un
til the ea-a-s are "Just rlgnt." Then
serve on toast.
Onion Gnln Krcngnltlnn.
Onion lovers can make a similar dish
with the "rose of roots." This, how
ever, should only be served to a carefully-selected
company. Spanish onlona
are best. They should be boiled and
have the cores removed before the egg
Is put In. They might then be served
with Spanish sauce, or with cream
sauce. In the latter rase, a little an
chovy paste spread on the toast, is
usually acceptable. Or. Instead of the
touch of anchovy, a little grated cheese
might be placed above and below the
egg In the onion, and a little more
grated cheese might be stirred Into t he
cream sauce.
Return for a moment to our original
model the poached egg In the plmien
to. A delicious egg-salad Is made by
cooking these until the egg is hard, and
then allowing It to cool. Cut length
wise through the middle. In two. three
or five pieces, and let It fall open,
water-Illy fashion, on a bed of lettuce
hearts or shredded lettuce. Water
cresa Is also gooj. Put a little mayon
naise, or rather highly seasoned
whlpped-cream dressing In the middle,
and you have an attractive though
simple salad that most people will en
Joy. "Sooirli Kms" tJ friends.
"Scotch Eggs." cither the original
sort or some of their newer varia
tions might be similarly served as a
salad. Are Scotch eggs s old that
you have forgotten about tnem? Take
any desired number of hard-boiled
eggs, remove the shells, and cover
with a thin layer of raw sausage meat,
making an ecg nearly as large as a
goose egg. Egg-and-crumb this, and
fry In deep fat. Drain on paper and
cut In halves. Serve rut side up to
show the rings of different color,
either hot, with sauce, or cold, with let-
IS 4
Answers to Correspondents
BY LILIAN TINULK.
PfRTIN'I. April II. Would jifu b
so kind a to tell me how la make il a
rrcamr chocolate nillns. enrreponlln l
the mocha nillns; and oull'le nxlncs ft
fancy puatrv: alo l'J an ortllnary smooth
chocolate llllln not apt to he susary as
mo.t of my friends" ar (.! Would you
suxsest something, other than cottol.-ne. for
rin also tha name of a "sensible-1
cook book. Thanking -u mi
-MRS. NBWLIVrED."
F you already have a favorite "Mocha
Ifllllng." follow your usual rule, leav
ing out the coffee and substituting
for It melted, unsweetened chocolate In
whatever proportion suits your personal
taste.. Add. also, a little anllla and tho
unic pinch each lltcxxUx a, pinch, fur
THE SUNDAY
- - v-
1
. ' -A!
I . ,-at; t i l
nut ,
ma-f I l 1
.CVLWW. AzJViS' COAT
French blue satin and the ribbon, passed
through slashes in the coat, matcdea tne
collar.
tuce. In the latter case, garnish with
mayonnaise or savory Jelly.
A sllahtly more dccorttlve effect Is
produced by dipping the egg In butter,
oil. or mayonnaise and rolling It in
very finely chopped parsley before en
closing It In the sausage meat. Now
for variations on this model. Instead
of sausage meat use any preferred cro
nuette mixture or potted meat. Chicken
I and ham paste home-made) Is both
delicate and delicious
A puree of vegetables such as spin
ach, green peas, asparagus, carrots or
even potatoes might be used by those
who prefer vegetarian dishes. The
puree should be mixed with either a
little raw egg. or a well flavored binding-sauce,
to keep it In good shape
around the egg. With the potatoes, a
little grated cheese might ba used K
liked. The spinach, or green pee. puree,
makes w pretty dish hut require care
ful seasoning and careful handling. If
a puree of asparagus Is u'sed--or a
croquette mixture of asparagus tips.
Hollandaise sauce would be cood. or a
poulette sauce containing ttisjiaragus
tips as garnish, of course, the ;nds of
the "eggs" should be flattened in shap
ing so that when cut In halves e.ich
stands as firm as the egg of Colum
bus. A fish paste, made of kippered
salmon. finnan h addle. pounded
shrimps, crab or lobster also makes a
good "case" for egg, In place of sau
sage meat. These are good hot. as
described, but they also make good
salads. For salads do not egg and
crumb and fry. but mix the fish paste
with raw egg. line tlmbale molds with
it. drop In the egg and proceed as for
pimento-egg salad.
Simple Dessert Suggested.
For desert, if you do not want any
thing as elaborate as ice cream eggs in
spun-sugar nests, or molded Easter rab
bits, you can make a little Joke of
"imitation poached eggs" rounds of
toasted sponge cake, covered with a
round of white blanc-mange v whipped
cream, or "snow pudding," with a choice
half-apricot (canned) In the middle to
represent the yolk. Or you may empty
eggs through a small hole In the shell,
wash the shells In cold water, and use
them as molds for custard, blanc
mange. Jelly. Bavarian cream, or any
molduble mixture of any color. When
the mixture Is firm and cold, strip
away the shell like a hard-boiled egg
and serve the colored "eggs" thus ob
tained In nests made from hollowed
out small cakes, dipped in Jelly or
syrup, snd rolled In shredded- cocoanut.
browned almond strips, or chopped
green pistachio nuts. A little whipped
cream suggests a downy lining for the
nest, and hides any slight Irregularity
in the shape of the "eggs" due to the
open end of the shell-mold.
their flavor must on no'account be dis
tinguishable of salt, alspice and cinna
mon, to soften the flavor of the choco
late. Since the hot chocolate would ruin
the texture of your Mocha crenm. the
suiest way is to melt it over hot water,
and add a teaspoon or so of hot or cold
water to secure Its remaining soft when
cold. Iet It cool, then beat It into the
mixture. To save time, melt the choco
late before beginning to beat the cream.
If you have no favorite recipe, you
might adopt the following foundation,
usually known as "Vienna frosting":
one-fourth rup butter, beaten to, a
cream with three-quarters to one cup
sifted confectioners" sugar. This may be
Havered ana colored In auto dilferent
OREGOXIAN", rOTtTXAyD,
.ways. If too rich In texture for your
taste, add one-half egg white, unbeaten.
Beat thla Into the butter and sugar,
adding more confectioners' sugar, sifted,
to make the frosting; firm enough to
keep the shape when piped, but soft
enough to spread. Some makers use a
little whipped cream, and others a little
cold custard, filling with the original
butter and sugar foundation, which is.
you see. really a superfine "hard sauce."
it la almost impossible v te"11 V" the
exact amount of sugar necessary, as
that will vary with the kind of sugar
UKfd. the amount of moisture in the
butter and flavoring; and the size of the
egg. if any egg is used. However. It Is
nlm'oKt impossible to fail with this kind
of frosting, provided you have good ma
terial. In making "orange Vienna
frosting." you may use egg yolk in place
of white, for the color. Kgg yolk is
occasionally used In the chocolate frost
ing. You would probably use not less
than one nor more than two squares of
chocolate for the above amount of Icing;
but. hi I said before, the exact amount
depends upon your personal taste.
(i. I An excellent chocolate frosting is
made by adding melted and cooled choc
olate to foundant cream. The latter
can be made when one Is not busy and
kept for an emergency. Properly cov
ered It will keep for months. Soften It
over warm, hut not hot, water and beat
the chocolate well into It. flavoring as
suggested above.- A teaspoon of butter,
or solid, thick cream, to a cup of fond
ant. Is a good addition.
liaaled chocolate beaten Into ordinary
"white mountain cream" frosting gives
a very nice, smooth Icing, provided, of
course, that the boiling of the sugar and
the beatlnn of the frosting Is stopped
at the right point. You probably know
how to make this frosting, or you can
find It In any cookbook. A pleasing
variation In chocolate frostlngs is made
by pouring melted chocolate. Just warm
enough to run. oveV the top of a cake
iced with ordinary "white mountain
frosting." This gives a sort of chocolate
bon bon effect.
Another smooth and easy chocolate
frosting is mads as follows: Two
squares melted chocolate: three table
spoons hot water; one teaspoon but
ter. I.et cool, then add one-half tea
spoon vanilla and enough sifted con
fectioner's sugar to make a good con
sistency for spreading. Three table
spoons of thick sweet cream may. wun
advantage, be substituted for the but
ter and hot water when the cake Is for
Immediate use.
3) Cottonseed oil makea an ex
cellent .frying medium and can be had
for J1.0O a g-nllon. This, used with care
not allowed, to burn, and clarified
when necessary is easily kept clear and
of good flavor. Olive oil is better, but
too expensive for most people. There
Is a white "cooking oil" on the market
that is good and flavorless. Some of
the cocoanut products are also good,
though some have a slight flavor. Re
member. If you are used to frying In
"solid" fats." that the oils burn - at a
higher temperature; so that you should
not wait to see the "blue smoke," as
some cook hooks direct in lard or beef
fat frying. Test with a half Inch cube
of bread. If it browns slightly in 40
seconds, the fat Is right for cooked
mixtures such as croquettes; hut It Is
too hot for uncooked things, such as
small fish, fritters or doughnuts. For
these, the bread should not brown un
til you have counted S seconds. Al
ways strain the oil through double
cheese clolh after using; and as far
as possible avoid dropping crumbs or
drips of hatter Into the fat. If these
do get in remove them before they
have time to burn and spoil the flavor
of the frying fat and "friture" alike.
(4) Miss Farmer's "Boston Cooking
School Cook Book," and Mrs. Hill's
"Practical Cooking and Serving" are
both excellent and thoroughly "sensi
ble."' Hut If you are Inexperienced,
be sure to rend the "general re
marks" as well as the recipes. A
recipe ain't tell everything. It has to
take some preliminary knowledge for
granted. The Inexperienced weker
BEAUTY WAGES FIGHT
ON SUPERFLUOUS HAIR
EAl'TVS bitter blight superflu- I
ous hair,! How many letters
have come to me with tearful
pleading for a cure; letters from the
middle-aged, from pretty womb In
the twenties, from maids in their teens.
The affliction is dreadful, of course,
but what can't be cured must be en
dured. Fooling with the trouble only
makes it worse, and, all things said
and done, this Is only another detavl
handed down, as some wise gentlemen
declare, from our four-footed ances
tors. However, one mutt not philoso
nhlze when the cure may be possible.
One method, usu by doctors, is par
tially to pull the hair and then Insert a
surgeons' needle, thrusting it to the
base of the follicle and puncturing the
papilla (the nutriment cell) which, by
a wrench or two, it breaks down. This
needle is dipped generally in a solution
of equal parts of carbolic acid and
olive oil. Another doctor may pull the
hair taut, so as to get the direction of
the root more clearly, and thrust down
to this a fine cambric needle previously
dipped in nitrate of Bilver. The n'trate
destroys the papilla and cauterizes the
wound, the hair dropping out.
There are- many good depilatories
upon the market, but the oriental Borts
are said to contain yeflow sulphuret
of arsenic, which is a deadly poison
that may do great injury In lime. So
unless os is perfectly sure of the
maker. It is best to compound the
depilatory at home and from the sim
plest materials. One formula advised
by persons of authority Is as follows:
Hulphurrt of barium
Water
:i ounces
. 12 ounces
How Old Is
Your Complexion?
( From London Graphic)
"I have JuBt returned from Paris,
where I have been hunting up all the
new .fashions, and I have many valu
able ideas.
"I obtained an Interview with Mad
ame De Veaux, Paris' most renowned
beauty. Although a woman of fifty
years, she could easily pass for thirty.
The skin on her face, neck and arms
is clear, soft and velvety, and entirely
free from wrinkles and stray hairs.
"Sue has never used powder or
paint, but makes a. solution by dis
solving an original package of maya
tone In eigTit ounces of wltchhazel. and
massages her fuoe, arms and neck
twice a dav with it. This does not
show upon the skin: removes all sorts
of blemishes, and prevents the growth
of hair. "
"The use of powder will not be
found necessary at all. as the solution
removes any shine from the Bkin at
once, and gives tho face a dainty,
natural color. The stray hairs will
disappear if the treatment is contin
ued. CLAKIBEL, MONTAGUE." Adv.
APRIX' 16, 1911.
after Information does not always un
derstand this. Each of these books
cost about 2, I think, and are worth
more. "The Home Science Book is
good for a beginner, because it con
tains only thoroughly practical and typ
ical recipes, and not so many of them
as to cause confusion of mind and
despair, as very large encyclopedic
cook books sometimes do. This costs
about $1. The best of inexpensive cook
books is "Practical. Sanitary and Eco
nomic Cooking." by Mrs. Abel, which
costs 40 cents. These, and many more
good books on cooking and the selec
tion of food are to be found in the pub
lic library. Remember, there is no
"best" cook book, any more than there
Is a "best" novel or picture, uuierciu
books have different good points. I
have suggested a few of those most
useful for a beginner.
Portland. Or.. April 11. Will you kindly
slve a recipe for oatmeal or rolled oat
cookies made with molaM - I have -jsed
many of your srand reclpeand have splen
did success with the same. Thnnkln you
lu advance. MR K. .
T hnne the followlag is wfiat '0U
want: Molasses cookies witn rouea
oats Cream one-half cup shortening:
add one-third cup sugar and two well
beaten eggs: two cups rolled oats; one
half cup molasses, and when these are
all well mixed, one cup fl8ur, sifted,
with one-half teaspoon soda: one tea
spoon salt; two teaspoons cinnamon;
one-half teaspoon, each, cloves and nut
meg. Dro0 the mixture from a spoon
upon a greased baking tin. Bake In a
moderate oven, watching carefully to
avoid the over-baking so easy In mo
lasses mixtures. If the first tinful
spreads too much, add a little more
flour. Since flour varies and molasses
is rarely measured with precision, the
exact quantity of flour Is hard te esti
mate in cold pHnt. and Too much will
give vou hard cookies. The amount
and kind of spices can be varied to
taste. Some people prefer ginger and
grated lemon rind to the mixture given
above. Three-fourths of a cup of but
ter gives a nice rich cookie; and a cup
of seeded and chopped raisins with one
half cup roughly-chopped nut meats
gives another tairlation. Or the nuts
may be used without the raisins.
Portland. Or, April 3- Please (rive precipe
for "sauce piquant." MRb. ts. b. m.
So many slightly different sauce of
a sharp, .high flavor are called by this
name that it is unlikely I can hit upon
the one vou mean. The following is
a good standard sauce: Sauce plquanie.
One cup brown sauce: one cup tomato
sauce; two tablespoons sherry or Ma
deira: one teaspoon, "each, onion juice,
lonn inlr-e and cuter or celery vine
gar: one tablespoon. each, finely
chopped olives, pickles, capers, or nas
turtium seeds. A little minced shallot
or a "rub" of garlic may be approved.
Season rather highly with salt and
cayenne, and add a pinch of sugar and
a pinch of mace.
Portland. Or.. April 11. IMease give re-lpe
for Yorkshire pudding. Mlfcsl.
No. 1 One cup flour, one cup milk,
two eggs, one-half teaspoon salt.
Ko, One and one-eighth cups flour,
one cup milk, one egg, one-half tea
spoon salt.
Mix either of the above to a per
fectly smooth, thlii batter. Pour into
a hissing hot baking tin. containing
enough hot fat (several spoonfuls to
"swim." A little should float on top of
the batter. Cook about 30 minutes in
a hot oven. Serve, cut In squares, with
roast beef. v
In the old-fashioned kitchens of
Yorkshire this pudding is 'cooked be
low the Joint and receives drippings of
fat and gravy that add much to its
savor. This is. of course, not possible
in modern oven-roasting. The first bat
ter gives a light, puffy pudding of the
kind preferred In Yorkshire. It will
fall flat, like a cream puff or pop-over.
If taken too soon from the oven.
The second batter gives a more solid
and less digestible, though more eco
nomical pudding, liked by some people.
Remember, the pan and the fat must
be "hissing hot" or either mixture will
he heavy and indigestible.
Mix into paste by wetting corn
starch with the solution and apply this
at the base of the hairs. When the
paste is dry the hairs will come away
with It, and for the skin irritation
that is likely to follow zinc ointment
may be used. This Is made by adding
one part of oxide of zinc, in a fine pow
der, to six parts of any soothing skin
ointment: and the mixing Is done by
letting the two soak together in an
earthen Jar or mortar.
A very simple depilatory which can
be concocted of household things, is
made from 1 dram of quicklime, 2
drams of carbonate of soda, and 1
ounce- of lard. These are rubbed to
gether to form the ointment, which is
then spread upon the affected parts,
staying on according' to the patient's
comfort or discomfort say from five
to 10 minutes.
Still another depilatory of an inex
penslve sort, but much more caustic in
Its effect upon the skin, is given below,
persons who have tried it declaring It
as good as any and about as harmless
If used with extra care:
Health and Beauty Queries
BY M US. MAE MARTTK
Madge: For your hollow cheeks and
wrinkled face I recommend frequent
applications of a good greaseless com
plexion cream Jelly, also brisk massag
ing. Bv stirring together one ounce
almozoln, two teaspoonfuls glycerine
and one-half pint cold water, a llow
ing to stand over night, you will have
an extra good complexion cream jelly.
Use this also for massaging. It will
clear up your skin fine, removing all
dirt from the pores, and soon you will
find your complexion smooth. PVmP:
fresh-looking and unwrinkled. This is
nn excellent cream for treating black
heads, freckle and roughness of the
skin, and will rid your face of those
very large pores. I have never found
anything to equal almozoin cream jelly
tor improving a complexion.
q R O If your superfluous flesh
proves" annoying and distressing, try
the following fat reducer which has
given excellent results: Dissolve four
ounces of parnotls in lVt pints hot
water: when cool strain and take a
tablespoonful of the Hquld before each
meal. This remedy is harmless. By
avoiding very rich foods and taking
plentv of exercise, you will find this
remedy will cut down your weight very
rapidly. ,
Nadie: To trengthen your weak eyes
and rid them of that dull, overworked
i,.ir in each eve daily two or three
drops oi a line, sucusuhuihb - i
ps of a fine, sirengtneuniB iun
Je by dissolving an ounce of crystos
a pint of water. This eye tonic is
y soothing and strengthening and
macit
In a
vaeu BrtnthlriD'
by using it regularly in a short time
It Will maae jour rj to
and sparkling.- I find U unequaled aa
a good eye tonic for treating weak, in
flamed, expressionless eyes.
Lovers: (a) Don't worry. What if
jour hair is a little thin, looks stringy
and is hard to do up and make look
nice. There Is a remedy for all this.
Shampoo vour hair once In two weeks
with a teaspoonful of canthrox dis
solved in a cup of hot water, rinsing
afterwards In cleur water. The rich,
cleansing lather will please you. This
will rid your scalp of dirt and dandruff
and make vour hair soft and glossy.
Your hair will dry quickly and be so
fluffy and nice you will forget your
hair troubles. Hut don't wash your
hair with soap. The alkali in soap ruins
the hair gloss, makes it streaky and
dead looking. b To make an excel
lent skin whitener and complexion
beautifier, see answer to Miss E. R.
Miss E. R.: A lotion that will help
your red hands, dark face and neck
fiermanenUx tj be made, tut disdyiylas
Calcium sulphide (new) u
Quicklime - " x ounce
Powdered starch
Reduce these separately to a fine
powd mix them together and Keep
in a closely stoppered bottle. The paste
must be made up with soft water and
applied as already directed on tne
affected parts alone and with great
care. ,
While not inducing the growth or
hair on the face and arms, cold creams
of the wrong sorts often encourage 'the
blight, especiaily those that contain
cocoa butter, which, by the way. is
about the most nourishing unguent
that can be put on any part of the
body. Vaseline is also bad If such a
fmi'ihle ovists, the petroleum in this
giving the invitation direct to a finer
growth of hair. Therefore there is
nothing for it In such cases but to use
either glycerin and rosewater, which
mixture is whitening and softening
without being in the least an agent of
the wrong sort, or else make up a
cream from the simplest ingredients.
Common leaf lard, as I have hitherto,
evnlained. will make a very nice cold
cream if it is perfectly fresh and is
kept fresh. Beat up the lard in many
distilled waters, using Ice water for
the last washings. When the grease
is light and feathery, drain off all water
and beat -in several drops of a rich
extract for scenting purposes. The lard
cream must be kept covered In a cold
place, of course.
The 'cold oream formula given below
la likewise as Innocent as any grease
mav be expected to be with such easlly
inv'lted locks, the recipe coming from
the state of horses and beautiful wo
men, Kentucky:
Rosewater jounces
, ' . ,. .......... 4 ounces
Spermaceti . .............
White wax
1 ounce
1 ounce
Melt the wax and spermaceti in a
double boiler, adding the oil In small
quantities at a time and stirring con
tinually; then take the vessel from the
Are and put In the rosewater, also
beating thoroughly again.
The addition of half a dram of
salicylic acid will keep this cream from
becoming rancid, but while melting and
mixing the various .things the heat used
must be very gentle. The rosewater is
i,in,r fnr nerfumlng purposes and
.,t not be put in while the vessel is-
on the stove. KATnERTXB MORTOX.
Menus for One
Week
Tuduy.
Julienne our.
Smothered beefsteak
i.t- ,al..ns onH tnmitieS.
c..,n-H ,tntoes. Lettuce salad.
Snow- pudding.
Coftee.
Wednesday.
Oren
nea souc.
Rmil veal, stuffed.
Biowri potatoes.
pp.inarh.
Lettuce and grape friill salad.
Steamed raisin puffs.
Coffee.
1 Thursday,
rream of splMirh soup.
Veal and ham pie. with hard eggs.
Potato rmst. Tanned peas.
Lettuce salad..
Rhubarb tarts with cream.
Coffee.
Friday.
Brown soup with sago.
Baked halibut with cream sauce.
Potato cones.
Asparasus tips In croustades.
Jellied fruits.
Home-made capkies.
Coffee.
Saturday. Q '
,.aan. nf .AHnAraEUS SOUP.
r-.,rrlert or hralsed ox tails with macraroni.
Moulded cauliflower, au gratln.
Canned loganberry sponga. Cream
Coffee.
Sunday.
Mulligatawney soiip.
Roast mutton, currant jeii.
Brown potatoes.
Ontoits, rreole.
Watercress salad, with deviled clieesi-.
Whipped sncrry puauing in
Coffee.
' Monday.
Clam soup.
Sliced mutton in rice border.
Heform sarcc.
Strlnc bean salad.
Steamed chocolate pudding.
Coffee.
FRECKLES
New Drue That Quickly Bemoves These
Homely fcpots.
There's no longer the slightest need of feel
ing ashamed of your freckles, as a new drug
othllie double strength has been discovered
that Is a positive cure for these homely
SlPltninly get one ounce of othlne double
strength, from Woodard-Clarke & Co. and
a d d 1 v a little of it at night, and in the
nmrnini you will see that feven tne worst
have begin to disappear, while the light
freckles have vanished entirely. It Is sel
dom that more than an ounce is needed to
completely clear the skin and gain a beau
tiful clear complexion.
H, 6ure to ask for the double strength
othlne. as this is sold under guarantee of
money back If It falls to remove the
freckles.
four ounces of spurmax in onfc-half pint
of hot water and adding two teaspoon
fuls of glycerine. This lotion will
whiten and beautify your skin and take
away that coarse, muddy look you have.
This is much better than face powder,
as it does not show on the skin, and
will not rub off easily, like the powder
Goes when vou wear a veil. Spurmax
lotion is inexpensive and will give any
sallow, oily skin a pinkish, youthful
appearance. It is fine for cold sores,
tan. freckles and as a protection to the
lace against winds and changes of
weather. 1 am sure you will like spur
max lotion very much.
Jessie H.: Some sage dressings are
beneficial to the scalp, but I never rec
ommend them on account of the danger
of staining or discoloring the hair. If
yoa want a good, dependable remedy
for dandruif, itching scalp and falling
hair, try an ounce of quinssoin dis
solved in one-half pint each of alcohol
and water. This will put your hair and
scalp in a healthy condition. Apply
the tonic twice a week, rubbing it
gently into the hair roots. It is free
from oil and makes a fine dressing for
the hair. 1 knpw of many who wero
troubled with "hopeless" cases of dan
druff and falling hair that found this
an Ideal tonic.
Mercedes: You say your complexion
is lifeless and you are constantly tired
and drowsv. This comes from too little
exercise arid an overindulgence in heavy
foods, causing a -sluggish condition of
the blood and a lack of proper nour
ishment for the body. Here is a sim
ple and inexpensive recipe for an ex
cellent blood tonic and body builder.
Buy at any drug store an ounce of kar
dene and put in a half pint alcohol,
then add a half cup sugar and hot
water to make a full quart. Take a
tablespoonful before each meal. This
tonic expels impurities and enriches the
blood. It will give you renewed en
ergy and your complexion will assume
Its natural health-tint.
Marjoric: Cutting the hairs on your
lip and cheeks only causes them to
grow In thicker and darker. Powdered
delatone is the best thing to use. Get
an ounce of delatone at the drug store
and with some water mix enough pow
der to make a thick paste. Spread on
hairy surface and let remain two or
three minutes, then rub off and wash
the surface and you will find the haira
are gone. While delatone is a trifle ex
pensive. It is reliable and seldom re
quires a second application.
Read Mrs. Martyn's book, "Beauty,"
a, AUV. . .... . - A
"asE, n-a-i.i , I si m
Pointers
Don't Bother With
Imitations when you
can get the Genuine
-4
Don't believe that any other
corset can do the work of tho
famous Nemo Self-Reducing,
just because some envious maker
or careless dealer tells you so.
COMPARE!
Then judge for yourself!
Imitations of even our oldest
models are pitiful failures; and
no one even tries to copy our
later and more valuable inven
tions. Makers who imitate our name,
and even our advertising, would
also appropriate our "straps"
and " harness-like " devices,
if the United States PatentLaws
didn't prevent for it is these
devices that do the work.
Women who know pin their
faith to. the house that origiiv
ates and keeps on. originating.
3
s W
BANDLET
The greatest figure-reducing
corset ever made.
It is especially designed for
women who have a heavy, pen
dulous abdomen.
THE SEMI-ELASTIC
NEMO LASTIKOPS BANDLET
firmly but gently supports the
abdomen in its natural position,
while the long skirtand the Nemo
Self-Reducing Straps, produce
extreme fashionable figure-reduction
with absolute safetn and
increased comfort.
No. 522
(HIGH BUST)
No. 523
(LOW BUST)
These corsets are being "pre
cribed " daily by eminent physi
cians in place of the bulky and
bothersome abdominal bandages.
Corsets so hygienically perfect
in shape that they perform an
important surgical function must
of course be equally invaluable
to women in good health.
A Nemo For Every Figure
Sold Everywhere
KOPS BROS., Mfr... New York- (m)
HOTEL
STEWART
SAN FRANCISCO
Geary Street, above Union Square
Just opposite Hotel St. Francis
European Plan $1.50 a day up
American Plan $3.00 a day up
JTew steel and brick structure. Furnished at
cost of $200,000. Every comfort and eon
On carlines transferrin all over
city. Omnibus meets trains and steamers.
Send for Booklet with mp of San Francisco S