TTIE SUNDAY OTtEGONIAX, PORTLAND, JANUARY 21, 1912.
oven a minute to acquire a higrh
sticky glase. As soon as they come
from the oven, sprinkle on a little
more rough crushed sugar. Some bath
buns contain a few white Sultana
raisins, well washed and dried, before
being; added with a little shred citron
to the other Ingredients. Just before
the flour. If fruit buns are preferred
probably one-fourth to one-third cup,
mixed Sultanaa and citron, would prob
ably be enough. Preserved orange
rind la also used by some makers, each
maker claiming to have the "original
and only" bath bun recipe.
6. You might try coating the part
that moulds with melted paraflne. This
peels easily from the cut surface and
CHARMING HATS IN POPULAR STYLES
MADE EFFECTIVE BY COLOR SCHEME
Youthful Eollbrim Sailor Shapes Mike Even Plain Faces Appear Attractive Brim Makes Frame for Face and
Prevent Any Harshness of Effect Outing Hats In TMs Style Popular.
MARIE CROZET HAT IN FRANCIS I
STYLE FINDS MUCH FAVOR IN PARIS
Taffeta to Be Fashionable This Spring No Straw to Be Used Tricorn Effect in Lewis Chapeau Is Modification
of Ever-Popular Mode Trimmings Harmonize Well
32
; .i It'll irfrr.-
may be melted and used again. So the
process Is not wasteful. Melted mutton :
suet might do Instead. This paraflne
method Is not Infallible, but Is often ;
successful in keeping mold from cut ,
cheese, ham or even fruit cake. Per
haps some reader knows a better way.
The ham should oe kept in a cool, ary
place.
Let me know when you have "saved
up" some more questions.
Children's Play
Clothes
St
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N
I u WOMAN could look at tbta ador
able chiptia without a thrill of
wistful envy at heart o chle la
the dainty model, ao exquisitely delicate
In Its beauty, ao becoming; In snap and
coloring. The hat Itself Is of pale pink
hemp, and droops softly about the face,
the brim rolling; back Juat a trifle all
around to give a softening and youth
ful effect. On this pretty little pink
hemp shape la mounted the superb
aigrette- plume, made of uncurled os
trich In a pale ahell-plnk color that
matches the straw.
It la a plain face. Indeed, that Is not
made more charming; by one of these
youthful, rollbrlm sailor shapes, which
are almost unlrersally becoming;. The
brim makes a frame for the face, and
Its softly-rolling; edge prevents any
harshness of effect. The hat pictured
Is deslg-ned for general wear by young;
women and for country and outing;
wear by women who require something
a bit more formal In type with the
smart town-tailored suit of serge of i
Answers to Correspondents
BT LIU1X TINGLE.
Portland. Jan. 14. afar I trouble yea
for a f-w more recipes? Prune and ap
ple stuffing for geese: and Swedish stuff
ing with raisins aad walnuta for turkey.
Tae last-naiBd yea mentioned In answers
to correspondence oa December 21. Thank
ing you heartily. alibi. P. L. C.
I AM sorry that the answer to your
request has been, delayed. Tour
letter got mixed up with some other
tapers In my bag the kind of Insub
srdlnate reticule which persists In
keeping In Its lowest deceitful depths
nd Just beyond mortal ken any par
ticular article which I want la a hurry.
The letter came thus to be over
looked until a few days ago. I wish
tome one would give a recipe for a
bag In which the thing I happen to
want Is always on top.
In the meantime. howeTor. here are
some other recipes which I hope are
what you meant:
Swedish stuffing for turkey: Two
cups stale breadcrumbs, sifted; H cup
melted butter. H cup raisins, washed,
seeded and cut In pieces: H cup Eng
lish walnut meats, broken or very
coarsely chopped: salt, pepper and
sweet herbs, or sage to taste. Mis in
the order given. The above la for a
small bird. I do not know whether the
mixture is really of Swedish origin.
but It waa given to me as such.
Prune and apple stuffing No. 1 One-
nnarter pound prunes, washed, soaked,
simmered until tender, stoned and cut
In pieces: H cop rice (uncooked), K
cup melted butter. 1 cup pared and
chopped apples. Salt, pepper or pap
rlca to taste. A hint of cinnamon Is
liked by some people.
Wash the rice. Boll five minutes In
one quart water, drain and rinse In
cold water. Simmer in m cups mixed
prune juice and water until all the
Juice is absorbed and the rice Is fully
awollen and tender. Then add the cut
up prunes and chopped raw apples,
butter and seasoning. If a less tart
stuffing Is preferred decrease the quan
tity of fruit and Increase the amount
of rice.
Prune and apple ' stuffing. No. S
Mix llchtly together 1 cup smooth
apple sauce, rather stiff. 1 cup chopped
prunes prepared as above; 3 cups
mashed potato or rice. 1 well-beaten
egg. 1 tablespoons butter, pepper, salt
and paprlca to taate.
Prune and apple stuffing. No. 1 Mix
1 cup, each, chopped raw apples and
chopped prunea (as above) with J cups
fresh made (not dry) bread crumbs,
and ' cup melted butter, with pepper
and salt to taste.
Portland. Or.. Jan. 13. I hare aaved up
some more questions, (1 Wat you please
tvil me If salt codfish should be boiled, or
whether It should be soaked and squeezed
and then simply put oa the bark of the
store to be heated throucb before ereamlns?
:t Should sliced llTer be cooked until It
Is biack and hard? The male members of
the family like liver aad want It cooked
that way. Should It be cooked In a frying
paa without any grease?
ill The advertisements of baked beans
say home-cooked beans are Indlsestlble, I
Uae wea-ceoked home-baked beans so much
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mixed wool material. In this Instance
the shape Is of blue and red changeable
better than the store beans that I thought
1 would ask your opinion.
Will you please give me a recipe
for the "pulpy augar buns" sold In Charing
Croas and other English station watting
rooms ?
5 We always buy quite large hama. but
find that they get a mold on the exposed
parte, we have put them Id the pantry and
also down In the basement In the meat sate
with the same results. Wrspptng them In
the package they came m doea not seem
te help. Thanking you in advance, . G. D.
1. It is usually preferable to keep
the codfish below the boiling point, as
the higher temperature tends to tough
en the fibres. When the fish is .very
salt, even after soaking. It la a good
plan not simply to squeeze It. as you
suggest, but to heat it in water not
boiling, however, and change the water
once or twice until the fish Is fresh
enough. Then drain thoroughly and
add to the sauce. A good deal depends
upon the kind of codfish you' buy.
S. Liver fried "black and hard" is
certainly not very digestible to say
the leaat of it. but It we believe In
"equal suffrage" we must allow the
male members of the family a vote In
table matters. Many people prefer
overcooked liver In spite of its al
most gastrlc-Julce-proof texture, owing
to their dislike for anything approach
Ing the flabby rawness of under-cooked
liver. A thick half-cooked slice of liver
Is certainly horrible to look at or-to
chew. Some cooks avoid the extreme
hardness of fried liver by parboiling It
so as to be firm but not tough, and
then quickly sautelng the outside of
the thin slices to a rich brown in bacon
fat. Ton might see whether this "half
measure" meets with masculine ap
proval. Pan-broiled liver (cooked In a
frying pan without fat) la rather diffi
cult to do satisfactorily. but real
broiled liver la easily done under the
gas broiler. The liver should be dipped
In bacon fat or brushed with fat or
butter before broiling. Liver broiled
"en brochette" on skewers. Is usually
good, and usually approved by men
folk. Kven If you have not the regula
tion silver or plated brochetes or skew
ers, you can do quite well with wood
en ones, threading on them, alter
nately, thin slices of liver and bacon.
An occasional mushroom, raw tomato
slice, morsel of onion, or green pepper
can also be Introduced, If available. Set
the skewers across a baking pan. and
broil or rook In a hot oven, basting
with the fat that flows and aeasonlng
with pepper and a little dash of lemon.
In this case the liver should be firm
and brown but not overcooked.
I find that a liver ragout Is often
liked where other forms of liver are
objected to; and the liver need not be
overcooked either. Cut the thin-sliced
bacon in one-Inch pieces, try out the
fat. slowly, so as not to burn or over
cook It. Lift out the bits of bacon
while you fry some sliced onions In the
fat, being careful to get them a golden
brown, not black. Lift them out and
brown the liver, cut up In small pieces
like the bacon. Just brown it well.
don't blacken It. Now put back the ba
con, and onions, add some canned to
matoesIf you use fresh ones they
should be sliced and fried a little first,
and add a little water and thickening
to make a nice rich brown gravy. Sea
son with pepper, salt if the bacon was
not salt enough, a pinch of sugar, and
a gqueexe of lemon. Cover and get in
atraw. with a quill in shades to corre
spond.
the oven or on the back of the stove,
where It will keep Just below boiling
j point, so as to make the liver thor
. oughly tender and give it a "well
I cooked flavor." A casserole Is conven
; lent for finishing the cooking, and for
j neat service; but if you haven't one,
; finish it in the spider and serve in a
border of mashed or rlced potato, or of
! macaroni or spaghetti. This method
i makes a very . "high class" and decld
! edly "tasty" dish, gives really no more
trouble than an ordinary "fried liver
and bacon meal, and owing to the
Judicious use of vegetables, macaroni,
eta. makes the liver and bacon "go
farther" and both liver and bacon are
Inclined to be expensive meats these
days.
1. I think that really well-cooked
home-baked beans are probably Just
about as digestible as the advertised
kinds and one can get the exact sort
of flavor and seaaonlng preferred.
Beans, at best, are not easy of dlges
tlon, whether cooked at home or In the
factory. Well-cooked home-baked
beans, however, are not too plentiful
the woman-ln-a-hurry" seldom h
the patience, and quite often has not
the appliances, for giving the necessary
long cooking and correct temperature
(ask any boarding-house sufferer), so
that there Is some truth In the ad
vertisement's claim of superiority.
4. I doubt if you could make an ex
act reproduction of those buns, even
if you had the original recipe. They
really need a baker's oven and skill
In handling soft dough. I think they
nave some saffron in them, but am
not quite sure. The following Is the
nearest I can guess" at the recipe
English bath buns Four cups flour.
one cup milk, one-half cup sugar, one
third cup butter, one-half teaspoon
aalt, one-third nutmeg, grated; ' one
teaspoon fresh grated lemon rind,
three eggs, one-half yeast cake. Mix
the salt, sugar and flavoring with the
flour. Scald the milk and melt the but
ter In It. Soften the yeast in one-fourth
lukewarm water; add to the milk when
It has cooled to lukewarm. Beat eggs.
whites and yolks separately, and add
to the milk. Where very yellow buns
are liked, two whites and four yolks
may be used or a little saffron, tooth
for color and flavor. Then stir in the
flour, warmed and sifted. A little
more flour may be needed but the
great thing Is to keep the dough as
soft as possible, or the buns will not
be "pulpy." Beat It well In mixing.
then knead very thoroughly. Let rise
over night, well covered. In the morn
ing, when thoroughly light, turn out
on moulding board, dusted with flour
and roll, or better, pat and spread with
floured knuckles, and brush with
softened butter. Then fold several
times (to make the characteristic
layer-like texture of bath buns). Cut
In pieces and mould Into balls, a lit
tle less than half the size you wish
the buns to be when baked. Press Into
the side of each bun a bit of citron
rind and one or two bits of crushed
lump sugar dipped In lemon Juice. As
finished, put them on a greased bak
ing tin, far enough apart for them not
to touch when risen: or place in muf
fin rings on the baking pan. If even
shaped buns are preferred. Let them
rise to a little more than double in
size. Brush the tops with egg diluted
In water to give a rich brown crust.
Bake 20 to 30 minutes (according to
size) In an oven which Is slightly hot
ter than for loaf bread, but not so hot
as for small rolls. Much depends upon
full rising and skillful baking. When
baked, brush the tops with a syrup of
milk and sugar, and return to the
UTCH-play clothes are the privi
lege of smart children, but the
pretty garments, which are shown
in a number of the big shops, can be
reproduced at home for half of the
store cost. That is, as far as the im
ported article is concerned, for there
are some domestlo imitations wnicn
are quite cheap. The novelties Include
frocks, aprons, bonnets and coarse
stockings, with which are worn the
usual leather sandals. Everything is
very Dutch in effect, substantial and
amusing, and the sizes of the various
articles are S to 8 years of age.
Little frocks of striped drill, tan
linen or white drill trimmed with a
border showing designs of Dutch chil
dren can be had as low as 65 cents.
If the dress Is banded with embroidery
it will cost from $1.25 to 11.95. In
style the frocks are much like the
square-necked aprons, or else they are
In the form of high, long-sleeved
smocks, with front pockets made of
trimming. The aprons are square or
round necked, with the armhole cut
very deep and the gay bordering used
only about the neck, armholes and
pockets, or else' all around. The same
drills, linens and crashes are used for
them as for the frocks, but, of course,
they are only used to protect the usual
nice little gown, as over a Dutch dress
they would be superfluous. A number
of the bonnets, which are short at the
back and show turnback front flaps,
are of the same textures as the frocks
Is only used outdoors, and It would
be more suitable for Summer time than
now.
These frocks and aprons can be made
of ordinary denim, prettily worked at
the edees with a herringbone In col
ored thread. Or dish-towel linen could
be used, this ornamented with a band
Ing of the Dutch-figured calico whose
bright colors would be very effective
against the brown of the garment.
Again a brilliantly-colored calico.
with figures or without, might form
and anrons. Others are of coarse
white linen. The headgear, naturally.
the banding, for all that Is needed is
gavetv of color and durability. Home
knitted stockings would fill the place
of the coarse hose offered for play,
although the ribbed stockings young
boys generally wear are quite enough
The Dutch raiment for boys is ex
tremely funny, and when trigged up In
such nlay .clothes the little lad or z,
4 or six looks exactly as it he had Just
arrived from the land of dikes and
clean streets. There is an entire suit
in any of the materials used for girls,
the body short walsted and funnily
plaited Into the belt, the trousers Im
mensely full at the hips and coming
down to the ankles where they fasten
over with buttons. Blouse and breeches
are in one, and a deep Dutch blue is
the color generally preferred for boys.
These garments, and others of
character sort, are Immensely useful
in the care of children, for when they
are in costume, as it were, they are
much more entertained than when In
ordinary dress. The coarseness, too.
of the garments appeals to them, for
children are innately primitive and if
left to themselves would never wear
finery of any sort.
A book of Dutch games would go
well with the odd little clothes, and
such literature can be had in any shop
which makes a specialty of children's
reading. There are some clumsy Dutch
toys too, which would be very useful
for whlling away the rainy day or in
keeping the youngsters amused while
the mother is engaged in some work
of special importance. But the eclu
cators of children declare that cbll
dren should not have the same toys
every day. So keep the Dutch rai
ment and the Dutch playthings lor an
occasional spree as rewards for good
behavior or for entertaining company,
MARY DEAN.
New Chicken Salad
Very Dellciona aad Novel Dish for
Entertainment.
In households where hospitality is
frequently extended. It Is an excellent
Idea If the culinary department is or
dinarily efficient to undertake some of
the catering at home from time to time.
A considerable saving is one result
obtained br the undertaking, but an-
other, and sometimes more important
one. is the getting away from the some
what hackneyed viands which profes
sional establishments supply. '
For Instance, Instead of the familiar
standby of chicken salad a variation
very delicious and much less generally
served can be substituted. This is the
rule for it:
Cut the cold boiled or steamed chick
en In cubes and for every three cupfuls
thereof have one cupful of English
walnut meats. Put the nuts In a pan,
sprinkle but lightly with salt, and add
butter in the proportion of one and a
half tablespoonfuls to each cup of nuts.
Cook In a slow oven until they have
browned delicately and are heated
throughout, stirring when necessary.
Take them from the oven, allowing
them to cool before breaking them In
bits and mixing with French dressing
In which they must soak for a while.
Add the cubes of chicken and later.
Just before the dish Is wanted, celery
prepared and crisped as usual, cut in
small pieces. To each three cups of
chicken add one and a half cups of
celery.
The sauce Is made In this way: Hav
ing prepared an ordinary mayonnaise
dressing by the usual recipe (one hav
ing raw and hard-boiled yolks in the
same proportion is quickest) add the
following mixture: Four ounces of
cooked Bplnach, two tablespoonfuls of
capers, a shallot chopped fine, two-
thirds of a cup of parsley and one
cupful of cress. These are pounded to
gether In a mortar until fine enough
to press through a very fine strainer.
The Caterer.
A Rare Kind or Girl.
Life.
Miss Scribble The heroine of my
next story is to be one of those modem
advanced girls who have Ideas of their
own and don t want to get married.
The Colonel (politely) Ah, indeed, I
don't think I ever met that type.
D
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iAFFETA Is to be Immensely fash
ionable this Spring, PariB asserts,
and many of the new hats are
made entirely of taffeta, not an inch
of straw appearing. This hat, by Marie
Croze t. has the full Tarn crown and
upstanding feather of the Francois
Premier period, and this type Is being
turned out by the score in Paris for
I
THE IMPORTANCE OF THE FACE BATH
-yy BEATJTT doctor declares that 80
out of every 100 women wash
T their fnoeft Imnronerl v. Thev
use soiled wash cloths, or those
which have not been complete
ly washed and sterilized,, they give the
lick and the promise, and think that
one sort of water or soap is Just as
good as another.
Now the color of the face skin, which
is its chief beauty, depends upon the
healthy condition of the blood vessels
which carry the blood to the skin.
These form the finest species of net
work, dividing and subdividing them
selves until they become so small as to
be visible only through the microscope.
To encourage these small vessels to a
state of activity, so the blod can flow
freely through them, Is absolutely nec
essary for the beauty and preservation
of the skin. As age approaches, the
natural tendency of these channels is
to wither away, so that the skin is not
fed; and this is why the average old
person shows a complexion dried out
and colorless, in some cases, indeed,
like parchment.
If a fine complexion is wanted there
Is no waiving the need of the blood
vessels under the skin, whose minutest
branch must bp flushed wita life'
changing fluid to keep in health. The
beauty doctor who steams your face,
who massages it, or applies the sting
Ing electrodes, is thinking chiefly of
them. And if she or he is really an
honest votary at the shrine of lovell
ness you will receive afterward very
complete directions as to how you must
take your face baths; for the tiny
blood vessels must have the skin com'
pletely cleansed before they can act.
The face bath is the most universally
employed of all cosmetics, and, prop
erly taken. It is the most beautifying.
For the greatest enemies to the com
plexion are dust and the oil which, hav
ing exuded from-e pores, is allowed to
sink back into them again. All the Im
purities which collect upon the face
skin and are allowed to stay there any
lengthvof time choke up the pores, so
I interfering; with the circulation. The
mud'" skin, the pimpled r , may owe
its first blemishes to dirt.
As the object of washing the face is
perfect cleansing, hot water not tepid.
mind you must be used at least once a
day. Hot water does not encourage
wrinkles: in fact, it makes the skin
soft, and when accompanied by a good
soap it has a deal to do with enhanc
ing the coloring.
There Is always danger in wash
cloths and sponges, as not one house
hold in a dozen rays due attention to
their cleansing. They are wrung out
In a haphazard manner after being used
and are hung in some sunless place
by the wash basin to dry. The result is
they become excellent camping ground
for all the skin germs going, the de
cayed soap suds and collected skin
matter the washing tools hold being a
very hotbed for them. Thorough wash
Ing and drying In the sunlight and air
are necessary for all wash cloths and
sponges after one using. It is impos
sible to be too particular , regarding
them.
It Is much better, then, while wash
ing the face to use only the hands and
fingers, and, besides being more hy
gienic, the touch of the hands on the
face skin is peculiarly helpful. But
wash the hands themselves first when
preparing for the face bath and then
rinse out the bowl and let the water
run until quite hot. Dip the hands In
the fresh water, soap the palms and
fingers thoroughly and then apply them
to the face with a sort of massage
but dampening the face all over with
the plain water before beginning.
Use the four fingers of the two hands.
passing them first from the middle of
the forehead; then bring them back to
the central point with much lighter
touches. This movement is for smooth
ing out the vertical wrinkles and it
must be done several times. Again
soap and hand go over the cheeks
and temples, using an upward move
ment always; after this rub the two
Bides of the Jaw toward the ears; rub i
Spring wear. Crown and brim of the
model pictured are of changeable taf
feta In deep blue and green peacock
coloring, and the numidian feather
matches the taffeta in shades. A fea
ture of the hat is the perfect harmony
between the immense soft crown and
the dashing rolled-back brim.
A' modification of the ever-popular
tricorn effect Is seen in this new Lewis
chapeau, which Is of fine navy blue
the double chin, or suggestion of it,
in a round and round manner. Then
soap all the throat and rub it with the
two hands toward the back. While
cleaning it at any point hold the chin
high so that muscles will be tense.
Rinse off with several plain waters,
fi at hot, second cooler and so on, and
then if a spray is available turn the
shower, gradually chilled, upon all the
face and neck. The sting of the water
needles and the' changes of tempera
ture in the bath are delightfully tonic
and refreshing to the skin, and the
proceeding likewise closes the open
pores.
Use the soap suds freely in this bath,
and take particular pains to scrub the
sides of the nose, as the skin here is
particularly susceptible to the accumu
lations of dust which are the forerun
ners of blackheads.
A good soap is imperative for th
health and beauty of the skin, but the
sort used must be decided by the indi
vidua!. Old castile, which is rich in oil
is adapted to many skins, the French
savons hyglenlque are all good, and in
some cases or angry eruptions green
soap, which Is highly antiseptic, is
most useful. But as green soap is very
drying to the skin it must not be used
more than once a week. For the dis
persal of blackheads it is often used,
the face first thoroughly washed with
the soap and hot water and then
steamed.
The face steam, so useful in all de
fective conditions of the skin, can .be
taken In any home without much trou
ble. Fill a large china bowl with hot
water, put It on a chair or low tabl
and sit in front of It, with the head
and basin enveloped with a towel big
enough to cover the two. The steam
Ing must last 20 minutes at least, but
whenever the lungs need fresh air put
out tne nose and breathe It In. If sucn
a bath is taken for blackheads, mas
sage the skin afterward with cold
cream and then rub it off in patches
witn a coarse toweL Many of the little
black spots will come out of the pores
with this softening and scraping and
those which remain must be left to
tl.ne, unless one is expert in removing
a deep-seated blackhead with a come
done Instrument. This utensil can be
bought in any drug store, although a
gold watch key, sterilized with some
antiseptic, may also be used.
With every-day face washln'e much
harm can be done with the 'wrong
movements. Those women who wipe
their laces always downward are pre
paring the way for relaxed muscles.
chops, a dragged-out look. The
washing and wiping must always be
upward and away from central points,
not toward them. Practice a quiet.
composed look when attending to any
beautlflcation of the face, for habit Is
everything In facial expression, and
when the skin is softened and relaxed
by the bath it is most easy for it to
take on the deBlred appearance.
Water, like soap, should be free of
alkali in order not to injure the skin,
so hard well water should always be
softened with a little borax before
using. Where It is possible to catch
the necessary supply of rainwater for
these important baths effort should be
made to do it, for the sky bath is the
most beautifying of all to the complex
ion.
Winter is always hard upon the skin.
and in cities and towns where soft coal
Is burned the complexion has much to
contend with. In any great city, in
fact, it is absolutely impossible to keep
the face clean without a complete baxh
every night, the nocturnal rite giving
the skin chance to recuperate before it
meets new dust and wind. But the
most elaborate face washing is of little
avail without massage, as the tips of
the fingers must work the soap down
nto the pores, work out old dust and
oil and supply the electrical sympathy
all the body Is forever looking for. So
remember that the season is on for the
complete daily face bath, and give
some time to it every night, however
busy you are. For the "painted lady,"
or the most dainty users of rouge and
powder, the thorough and regular face
cleansing will stave off the wrinkles
the constant use of these cosmetics in
vites. Soft old linen towels are more ap
propriate for face use than coarse,
harsh ones, and every now and then
the woman desirous of a fine complex
ion should give her face a sunbaUu
straw, with a brim facing of velvet in
the same color. The crown Is high and
round in the new beehive shape, and at
either side, near the top, are poised
huge pinwheel, bows of velvet, the tops
of the bows meeting In a peaked effect.
One of these bows Is In prune color;
the other in a deep shade of American
Beauty red, and the two reddish-purp.-o
tones harmonize smartly with the navy
blue straw of the hat.
Soft water, air, a bland soap when
needed could there be cheaper cos
metics? They are all at your disposal.
Use them. KATHERINE MORTON.
A Moment in Music. t
Puck.
The madman, having possessed him
self of an ax, approached the grand
piano. The master sat apart, unheed
ing it was the hour for a pupil to
enter, and he did not look up. The
madman swung his ax aloft, and with
all the energy of insanity brought it
dowt. upon the keys.
"How lacking is your touch," com
plained the master, still without look
ing up, "in virility!"
Whereupon the madman, not too mad
to be stung by the unintended irony,
slunk away.
Lady Baltimore Gingerbread.
Washington (D. C.) Herald.
One-half pound butter.
One cup sour cream or clabber.
Two cups brown, dark, moist sugar
(sugar-cane, not beet).
One cup New Orleans or Porte Rice
molasses.
One teaspoonful soda.
Four cups flour measured after twice
sifted.
Spices to taste or omitted altogether.
Bake in very slow oven and test with
broom straw, being careful not to havo
batter too stiff.
Complexions Flaked
Off at Home
(From Pilgrim Magazine.)
The girl with the poor complexion
complains, "I have to touch up my
cheeks. I am sallow and a sight, and
only my makeup saves me."
Now, as a matter of fact, more.
women spoil their good looks than im
prove them with cosmetics. The prac
tice certainly is inexcusable, now that
the virtues of ordinary mercolized wax
have become known. The mercolldo In
the wax has wonderful absorbent
powers. It causes the faded or discol
ored scarf skin to flake off in
minute, almost Imperceptible particles,
so gently, gradually, as to cause no in
convenience at all. In this way the old
complexion Is actually removed like
wise all fine lines, pimples, blotches,
moth patches or other surface defects.
A new complexion appears a clear,
smooth, youthful, healthy - hued skin
such as no paint, powder or lotion can
produce. An ounce of mercolized wax.
to be had at any drug store, is suffi
cient. It is applied like cold cream.
Adv.
HOW TO DESTROY
THE DANDRUFF GERM
BT A SPECIALIST.
That the dandruff germ is responsible foi
neany all the diseases to which the scalp Is
heir, as well as for baldness and premature
gray hair, is a well-known fact, but when
we realize that it Is also indirectly respon
sible for many of the worst cases of catarrh
and consumption, we appreciate the Im
portance of any agent that will destroy Its
powe.. We are, therefore particularly
pleased to give herewith the prescription
htch an eminent scientist states ne nas
found, after repeated tests, to completely
destroy the dandruff germ In from one to
three applications. It will also almost Im
mediately stop falling hair and It has In
umerous cases produced a new hair growth
after years of baldness. This prescription
can be made up at home, or any druggist
will put It up for you: 6 ounces Bay Rum,
ounces Lavona de Composee, one-half
drachm Menthol Crystals. Mix thoroughly
and after standing half an hour it is ready
for use. Apply night and morning, rubbing
Into the scalp with the finger-tips. If you
wish it perfumed, add halt a teaspoonful of
To-Kalon Perfume, which unites perfectly
with the other Ingredients. While this
preparation is not a dye. It is unequalled for
restoring gray hair to its original color. .
Caution Do not apply where hair Is not
desired and be sure to avoid tonics '
ing pvlfconuua wood alcohol-