A
CREAMY SHADES IN BLOUSES GIVE
A BEWITCHING PARISIAN EFFECT
French Waist With Postilion Back Done in Madeira Embroidery in Chic Garment That Has Become Rage Shirt
Bosom Effect Ia Now Fashionable. '
WASHABLE WAISTS TO BE POPULAR
WITH TAILORED SUITS THIS YEAR
Cool, Comfortable and Easily Laundered Blouses Win Favor Coll art and Cuffs Bordered With Silk Panel
Effects Return, With Bet-in Bleeres Fastening in Back.
TITE SUNDAY OKEGOXTAX. PORTLAND, FEBRUARY 4, 1912.
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THE nt. attractle. trahmbl illk
waists proml to b popular
at eTer with tailored suits of
mixed wool material or mohair. Tho
blousm it dVliRhtfulIy cool and com
fortable and they launder rery satis
factorily. This now model of white
silk, striped with pals itrn. accom
ptnlM a Bprln ult of black and whlt
cosmos mixture desla-ned for tsouthecn
TAILORED WAIST FOR SPRING WEAR
BEARS DISTINCT NOTE OF FEMININITY
New Blouses Eetain Admirabls Simplicity, and as Innovation Extend Below Belt Line Pin-Tucked
cms" Borrowed From Man's Attire Ars Attractive.
PR1S. Feb. J. (Special.) No mat
ter how rich and handsome the
Winter wearables have been. It la
always a Joy to cast them aside In favor
of sheer, fresh summery belongings; and
the Instant furs are laid aside and
frequently before that the white
Eprlna- shirtwaist of lingerie sugges
tion becomes of vital Interest to woman.
But not In the memory of woman,
bowever. have Spring shirtwaists been
as attractive or as sstlafactory and
practical as they are this season..
The semi-tailored models seem to
be the favorites. Last year the Spring
blouse was either elaborately trimmed
and shaped, or it waa uncompromis
ingly severe and mannish In type, with
collar that demanded a four-in-hand
tie and cuffs that required llnk-but-fma.
This year the tailored waist has
taken onto Itself gay lltUe furnishings
that lend It a more appealing, femi
nine air. while Its admirable simplic
ity, of line la retained.
resslalae Sete Aepareat.
One of the furblshlngs referred to Is
the plaited shlrtbosom, filched, of
course, from masculine garb, but dllcl
ously feminine In its new Incarnation.
Bometlmes the shlrtbosom Is made of
finer material tbaa the blouse. A
linen blouse may have a bosom of pin
tucked batiste; or an allover embroid
ery blouse a bosom of lace and pln
tucklng; and then the bosom, cut In
a deep oval shape. Is set Into the front
of the blouse with lace Insertion,
fancy fagoting. or seam beading.
Usually there Is a plaited frill down
the center of the shirt bosom, or at a
lltUe to the Wl of the center, and be
Jt noted that this year's frills are much
mora modest and chastened affairs than
the exaggerated floppy frills of last
season, which must have been a trial
to the laundress.
Blouses that extend below the belt
line are an Interesting Innovation this
Spring, and it will be observed that
these basque-Uke blouses accentuate
the longer, or normal, waistline a sure
sign that the high empire waist is pass
ing. Two blouses of this style are pic
tured today; one an all-over lace model
In a dashing cutaway effect, and the
otfcsr also a mat type, with an old
fashioned postilion at the back. The
coattall style of blouse Is smarter now
than the plaited frill all around the
wt-
There Is one feature that makes all
new shirtwaists kin. and that la the
set-to sleeve. Every absolutely new
blouse proclaims Itself so by its new
sleeve, and the wise woman will be
wary of bargain salee of marked down
waists this month, for kimono models
will be hurriedly worked out of stock
la such manner. The early Victorian
ataeve suggests a kimono effect, but
It Is indubitably new and modish,
though not as popular as the regulation
set-in sleeve, quite etralght In cut and
moderately wide at the lower end. the
material being set Into a rather wide
ermbole without gathers. Some times
there are groups of very minute pin
tucks at the top of the sleeve and this
relieves a tight, ungraceful look, es
pecially when the upper arm Is plump.
There are long sleeved blouses and
Mouses with sleeves lopped off above
the elbow and both seem to find fa
vor with the couturiers; but the style
that promises best for general Summer
wear ia a three-quarter length aleeve. j
coming well below the eioow oui uoi
approaching near enough to the wrist
to make the forearm look ugly. Some
.he French blouses have little
pleated lace frllle In groups of three j
en ths sleeve below the elbow. Turned 1
back- cuffs also are used and often
there la a pleated trill or lace or ui
at the top of the cuff. Black net or
maltnes frills are used by the French
blousemakera on waists of the tan
and ecru net which la now so fash
wr. The collar and cuffs are bor
dered with plain white silk set on with
green hemstitching; the buttons -are
covered with white silk, and th smart
bow-tie Is in tha pale jrreon shad. This
waist has the familiar Gibson plait over
a set-In eteTe,
With the rot urn of set-in sleeves.
panl trimmings are returning to favor,
and these panel effects this season are
often used to suxicest a front fasten
ionable, and often little black velvet
or covered satin buttona are added to
emphasise the chlo black touch. A
blouse of this sort by Seblllon Is of
deep cream net with Insertions of Bo
hemian luce In the same tint, the
blouse having been designed to ac
company a Riviera traveling suit of
tan and cream coemoa mixture worn
with a taffeta turban of the same
color and tan boota with the new gai
ter tops of tan cloth.
Beets Are Dalaty.
Every tailored costume now, by the
by. has Its accompanying . boota ' of
dainty type and most of the rarlslenne'a
little boota have these pretty gaiter
topa with flat buttons set down the
outer aide and so little leather visible
at the toe. below the deep cloth top,
that the foot looks particularly tiny
and trim. To return to the smart
Seblllon blouse worn with the tan cos
tume, the Interesting thing about this
simple little cream net model was Its
distinctive black trimming. Tha cuffs
were made of the Bohemian lace with
bands of black mallnea laid under the
scalloped edge and the collar of the
blouse was fashioned In the same man
ner. Below the high collar, all
around. -fell a narrow pleating of black
mallnea with a pert bow of black ailk
at the front; and all the way down the
front of the blouse were small black
velvet buttons. As these cream net
blouaea must pay a visit to the clean
er's whan renovating Is necessary, the
velvet buttona and mallnea trimming
do not matter, as they would on a
washable lingerie Waist.
For wear with Spring tailored suits
there are also practical traveling
blousea of the new chiffon taffeta. In
changeable effects. One of these
blouses In peacock shades cf blue and
green was shown with an Imported
tailored ault of blue mohair at an
opening last week. This taffeta blouse
waa quite simple In line, but It was
braided elaborately with narrow black
soutache, the braided pattern encir
cling the round neck. In which was set
a net yoke, trimming the lower edge
of the aleeve' and also outlining the
arm hole, which was an early Victorian
affair dropped half way down the
arm between shoulder and elbow. Only
the woman with early Victorian should
ers of the sloping type should attempt
this style of blouse with Its elongated
Answers to Correspondents
BT LILIAH TINOI.E. t
HrBBARD. Or.. Jan. 2. Please rle I
some recipes la -The bandar Oreconlsa for
chicken tamales and chicken polple (Hex!
caa. ThaaklDg yea in advance.
MRS. C C K.
CHICKEN TAMALEd NO, 1 Blmmer
a fowl until tender; season with
salt while cooking. While still
hot. remove the bones and skin, and
chop the meat very fine, adding a little
very finely minced garlic and cayenne
pepper to make It as hot ss desired. If
wsnted extremely hot, use a few drops
of tobasco. Have ready a thick mush
made of one cup cornmeal thoroughly
cooked In boiling salted water. Shape
the minced meat In thin rolls about
three Inchea long and Inclose each In
some of the mush. Have ready also
Inner husks of corn (about six Inches
long sf ter both ends are trimmed), well
washed In boiling water. Inclose each
roll of mush and chicken In corn
husk, tying tha ends nrmly with string.
Add two or three Mexican peppers to
the liquor In which the chicken was
boiled and cook the tamales In It IS or A
20 minutes.
Chicken tamales No. 3 Simmer
ing, when the waist really closa at the
back. The blouse pictured Is of white
cotton voile, with a rln-tucked vest be
tween panels of Venlso lace, motifs of
Irish crochet beinir Introduced at the
tOD of sleeves and rat to add elabora
tlon. The vest apparently closes with
white croc he. t buttons, the net yoke be
ing divided In the middle by a plait to
carry out this effect, but the fastening
Is really at the back of the waist. .
'Shirt Bos-
shoulder and sleeve puffed out at the
elbow. On a square-shouldered, ath
letic woman such a blouse Is atrocious.
I .ace Bloeeee Popular.
So called "lingerie" blouses, very pop
ular with Parisians Just now, are made
entirely of lace. One shudders to
think what would be the result If one
of. these "lingerie" affaire ever visited
an ordinary laundress with a strong
right arm and a scrubbing board. All
over Valenciennes In a creamy tone Is
the favorite material and .sometimes
this lace 1s mounted on fine cream net
and sometimes It Is mounted on noth
ing at all. the decollete effect being
very striking Indeed, since the bare
arms and shoulders above a low-cut
corset cover show very plainly through
the lace. A blouse of this type, by
Callot, accompanied a trig little navy
blue tailored suit, recently exhibited
In New Tork. Beneath the cream Va
lenciennes In this case was a cream
chiffon lining and on this rose Irregu
lar sections of blue satin, matching the
blue of the serge suit; so that blouse
and skirt were entirely In harmony. In
front, this Callot blouse had a new and
interesting trimming, for there was a
graceful Jabot of lace, which fell In
two long pointed ends almost to the
hips, the lace ends showing quite plain
ly beneath the short cutaway coat of
the suit. This Callot blouse had also
a new neck arrangement, a compromise
between the tall, boned stock, so un
comfortable In real Hummer weather,
and the Informality of a regulation
Putch neck. The collar-line of the lace
blouse was finished with an odd little
oravat of cerise taffeta, this cravat be
ing about the width of a man't string
tie and having a stiff cravat bow in
front tied In the mannish fashion.
Above the cravat waa nothing but the
bare throat, ratber a trying style, even
If a distinctly smart one.
Belts ars coming In again. With the
return of the normal waistline, the
high-banded skirt, self-finished, will
have to yield to some sort of belt and
already belts are being taken up In
Parla. The narrow stitched silk belt
with its flat pump bow, shown on tha
cutaway lace waist trimmed with frills.
Is a nsw notion sure to prove popular,
and the cream net blouses with black
net pleatlngs have often crushed girdles
to match, made of the black net with
butterfly bows at the bark.
fowl until tender. Remove the flesh
from skin and bones and mines it with
one-half pound seeded raisins, ons-balf
cup stoned olives sfid one young red
pepper. Season to tests with finely
minced garlic, salt and-cayenne or ta
basco, also a few dropa lemon Jules.
Stir Into a paste with two cups corn
meal, scalded with boiling water, one
teaspoon sugar and one tablespoon
finely minced onion. Cook over tha
fire to a stiff mush (adding a little
boiling water ss necessary) for 15 to
20 mlnates. Then add aiz fine chopped
hard-boiled eggs. Have ready prepared
Inner corn husks, aa above, and roll up
the mixture In these, tlelng firmly
and neatly. Cook one hour In chicken
broth or boiling salted water, the for
mer being preferable.
Chicken tamalea No. J Prepare like
No. 2. omitting the raisins. To each
roll of chicken and corn paste add a
spoonful or two of tomato sauce to
which has been added finely minced
garlic or onion, and pulp from chile
peppers. Prepsre the latter by wash
ing and soaking In boiling water, then
scrspe the Inside with a spoon, dis
carding seeds and outer skin. . The
amount used depends upon how hot the
tamales are desired. A little pre
carcd SDanish pepper powder of -chill
con carne powder" may be preferred
by some to the chill pulp. Finish as
above.
Will you not explain a little more
fully what kind of chicken pot-pie you
mean. I Imagine it would be made
like any other pot-pie, except that the
gravy would be highly seasoned with
garlic or onion, chile paste or chile
powder, and perhaps tomatoes. Per
haps this hint will be enough for you
to follow; If not, please write again.
Vancouver, Wah. Jan. 25. Plpase send
me. throuih The Sunday Oregonlsn, the
rerlpe for making chlrken tamalaa. es
pecially the sauce. 1 MKS. O. A. McK.
Perhaps one of the recipes given
above may suit you. A number of
recipes for different forms of Bpanlsh
sauce were given November Is and,
therefore, cannot be repeated at pres
ent. In reply to Mrs. T. C. Hornbrook,
Cel.. I have to say that the bread she
mentions Is simpiy the trade name for
the product of a particular bakery. 1
cannot, of course, give the trade for
mula. . The bread Is made with yeast
and probably could be copied, as to
texture and flavor, by anyone who has
a good oven and a thorough knowl
edge of the materials and methods of
breadmaklng.
'
Portland. Jan. 22. Please give, through
The Sunday Oregon Isn. a recipe for pickled
figs. MRS. M. M.
I Judge you. mean pickles, made from
ths dried figs, not fresh ones. Select
cleans-looking "pulled" figs, white or
black, as preferred. Wash In several
waters. Soak or steam until well
swollen. Make a syrup, allowing one
pound sugar and one cup water for
every pound of figs'. Simmer the
swollen flea in this until a straw will
pierce them. Pack In Jars, with a few
whole cloves, bits of stick cinnamon,
shreds of yellow lemon or orange rind
and a tiny, bit of mace. Cover with
the syrup. On three successive morn
ings drain off and boil down the syrup
and pour again over the figs. The
third morning meRsure the concen
trated syrup and for every three cups
yrnp add one cup good vinegar. Boll
up thoroughly.- Pour over the figs and
close the cans. Where the figs are
Intended for. dessert purposes only,
brandy, wine, grape Juice or a solution
of tartaric or citric acid might take
the place of vinegar. The result will
then be "hrandied figs" or "fig pre
serves." respectively. The pickled figs
may be used as an adjunct to any meat
with which other sweet pickles such
as peaches or crab apples are com
monly served. They can also be used,
occasionally, as one of the Ingredients
in a fruit salad.
Portland. Jan. 2. Will you kindly give
a recipe for l) tried green peppers or man
goes; also (2) kindly Inform me u to the
use of lire as a veretable. and (S) how to
fix parsnips with butter or any other way
to fix parsnips. Thanking you very kindly,
MISS G. K.
(1) I do not quite understand your
first question. Do you mean "fried
green peppers or fried mangoes?" Or
do you mean "fried green peppers or
green pepper mangoes," or what? Per
haps you will describe more fully the
sort of dish you Sjiean, and then I will
do my best to fit a recipe to It.
(2) Rice is deficient in the salts
which form a valuable constituent of
most of the food materials that we
class under "vegetables." It Is, of
course, valuable for the starch It con
tains, and being so neutral in flavor
can be used as an adjunct to highly
flavored materials such as meat. When
using boiled rice In place of potatoes,
you will generally find that the rice
Is roost acceptable if boiled In the Ori
ental way instead of being stewed and
mushy, as many American cooks serve
It. Some kinds- of rice will not boll
well. Just as some potatoes will not
boll well. The rice should be well
washed In several waters, but not
soaked. Drop Into strongly boiling
salted water and boll rapidly for IS
to 20 minutes, or until a grain of rice
can be rubbed smooth between finger
and thumb. Use a large quantity of
water, so that the grains may be whole
and separate, and not stick to the bot
tom of the pan. Drain quickly through
a sieve or colander. Save the rice
water for use In soup, gravy or rice
Jelly; or for laundering fine lingerie.
Pour over the rice clear hot water (or
cold even. If the rice Is not too much
chilled, or has plenty of time to re
heat) to separate the grains. Set back
ever the pan on the stove or in the
oven. If not very hot, covered with a
clean cloth, and let steam and dry out
a little, as you do potatoes, so as to
have each grain white and light, and
separate Instead of soggy and mushy.
Rice can, of course, be served in
s number of less simple ways In the
vegetable course, aa, for Instance,
Spanish rice, Italian risotto. Turkish
pllaf, rice timbales. fritters, croquettes,
etc. Let me know If this is not the
Information you wanted.
(3) Do you mean smothered par
snips? Boll the parsnips until tender.
Remove any woody part, slice Into a
double boiler, with pepper, salt, a few
drops lemon Juice and butter, accord
ing to taste and pocketbook. Cover
and let cook slowly not less than one
half hour. This develops a more sat
isfactory flavor than merely boiling
and buttering them. Instead of using
a double boiler you might put them in
a shallow, well-butered, covered bak
ing dish. In the oven and let them
brown as well as smother" In tha
butter and seasoning. They can also
be served mashed like turnips, with
hot milk or cream butter and season
ing: or mashed with potatoes equal
parts or two parts parsnip to one of
potato. Such a puree might be served
plain or made - Into balls or pear
shaped cakes with or without a little
egg, and browned In the oven or on the
griddle; or egged and crumbed sad
fried in hot fat or used for borders
or tunbales. The seasoning can be
varied to taste. Very often combina
tions of parsnip with another vege
table may ' be liked where parsnips
themselves are unpopular.
Stuffed parsnips offer considerable
variety too. After cooking cnt length
wise and remove the hard part in
the middle, filling the cavity with any
preferred . mixture. Chopped peanuts,
bread-crumbs and mashed parsnip
make a good filling, held together
with a little cream, or milk, or beaten
egg. enriched with a little butter or
bacon fat, and seasoned with salt, pep
per, or paprlea, parsley, and a few
drops of lemon Juice, with or without
a little otilon Juice. Creole stuffing Is
also good with parsnips. Scalloped
parsnips are rather nice, either alone
or In combination! with tomatoes.
Parsnips may also be browned In the
oven in' a little butter or drippings,
like "browned potatoes." or glazed like
"sweet potatoes. Southern style."
For some tastes parsnips are Im
proved by being boiled In two waters.
When old parsnips are best put on to
cook In tepid water; when young, In
boiling water. They cook most easily
If 'cut In two, across, so that the thick
and may be spilt In pieces of thickness
similar to the thin end. For stuffed
parsnips, the thick ends can be used
to make cups. If preferred: but these
of course take a little longer to cook.
I am sorry to say that I have not
yet found the exact recipe for the Rus
sian soup asked for by Mrs. J. L. P.,
but I expect to do .so shortly.
I must ask Mrs. B. I', tfortiana).
A Subscriber" (Independence) and
Mra P. (Portland) to wait until next
week for their answers.
Hoe Cake One pint of fresh corn
meal, one teaspoonful of salt, and boil
ing water enough (stirred In gradual
ly) to make the meal swell: have the
batter rather thin, urease a pancaice
grtddle. pour batter on thinly, turn
once and serve hot with butter. In its
natlvs Southern land this Is of course
really cooked upon a hoe, which is
set In front of an open fire.
S'A-:.'::.. "
r
' VV :-.vi'V I
EVERT woman likes this dainty
waist which Is characteristically
feminine In design. The shaped
peplum Is Just short enough to be In
visible under the tailored coat. The
blouse Js built of allover cream lace."
the pleated frills being also of lace
and the sleeves of plain cream net.
The buttons are covered with very
light brown taffeta and the neck-bow
and stitched belt are of the aame silk.
SIMPLICITY is the keynote, nowa
days, in bedroom furniture and
furnishings. This is especially the
case In small city apartments were
there la not space enough for a regular
maid. The drudgery of housekeeping
la thus lessened, while the. general
health of the family Is considerably
benefited.
In the new bedchamber there is noth
ing for mere looks, no useless bric-a-brac
for the harboring of dust and pos
sible vermin. Tet the hygienic bedroom
may still express prettiness, a decided
charm. Tt is of two distinct sorts. It
has either a hospital plalness and bare
ness, or else the few necessaries used
are made attractive with coquettish
muslin or cretonne curtains, pretty bed
spreads and dainty bureau fixings. But
all of these things are washable, for
cleanliness. In ths highest sense, Is the
chief object of these rooms.
The first move toward the accomplish
ment of a hygienic bedroom Is the re
moval of the old wall paper. In many
cities this thorough cleansing of the
walls Is exacted by law, aa It Is an es
tablished fact that disease may be
transmitted through wall paper, and
the landlord of the cheap apartment is
only too much given to putting one over
another.
Her walls scraped and the room fumi
gated If necessary, the housekeeper
next decides whether she will have a
papered room or a painted one. The
last Idea is the more wholesome of the
two, If the less elegant, for painted
walls can be washed down every season,
and, besides, paint lasts a good deal
longer than paper. If paper Is chosen
it is in a very light color and without
a distinct pattern. Some pretty wall
papers in shadow stripes white and
faint gray, or white and cream are
very smart and give a suggestion of
space. These may have a floral garland
at the top or be put on without It. The
ceiling Is calsomlned for both the paint
ed and the papered room and the wood
work painted white with a hard enam
eled finish. After the weekly cleaning,
a rag dipped in white soapsuds Is used
on the painted part of the room with
fine effect.
The furnishing of such a room Is a
genuine labor of love, and happy Is the
woman who can buy everything new
that is needed. A white iron bed with
the top and bottom the same height and
of a solid sort, and a bureau, rocker,
small table and etralght chair of white
enameled wood are the only pieces of
furniture absolutely required. If there
la no wardrobe built in the room a
bachelor's wardrobe can be bought, this
being a smallish, easily moved conveni
ence much used at present. In a double
bedroom there would be two bachelor
wardrobes placed side by side, exactly
alike and painted white to match the
wood of the room. Twin beds also, put
close together, would be seen with
MM PI F mmRFAHTV
Sf J tVtft i flAfTll
m DUUft rUh. A fUOIAL
If you have been trying
Sorrra ''which have failed,
send for this free sample
today. This . exclusive
preparation, originated and
used by Mrs. Harrison ia
V. . . ," n fn,fnrv.(itfil
years knows no failures.
Jftttle Harrison's
4-DAY
HAIRC010.1
Is used by thousands of women and Is
easily applied ia the privacy of the
borne. Cleanly-Quick-Certain. Con
tains no lead, sulphur or harmful in
gredient. If you would keep s you thf ul
appearance get a full sire bottle ($1.00)
at druggists, or sect, express paid, by
MRS. NETTIE HARRISON CO,
Ban Francisco, - California
. WILL STOP
Your gray liAiR
i . 'V .
L -'.1 f.
1 : r -
I a ii 1 1 ' i iii la aw - i r ' ""
THE HYGIENIC BEDROOM
St '
4
It"'
V M -
Wlthin the V-shaped neck Is worn a
yoke of transparent cream net.
lany of the Paris blouses are in
tended for wear outside Instead of In
side the skirt, and the normal waistline
or even a longer effect Is suggested.
This new waist by Seblllon, who Is
one of the most Important blouse crea
these, but there would only be a single
bureau of extra size. ' Beside each bed,
or before the single one. there would
be a bright washable rug. one of
velvet In French patterns, or a strip of
carpeting hemmed to look like a rug.
The dressiness of the room would, te
a great extent, depend on the floor rugs.
With the home-made fag affairs effects
are kept countrified.- Curtains are of
white muslin or striped white dimity
matching the last material. The French
velvet rugs, which are smartest In old
pinks or dim blues, have delicate floral
borders and plain centers, and these
admit of a Frenchy touch in the other
fixings of the room. With one or two
of these pretty rugs on the brtghtly-
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See Me Here.
I LeoVed as Fat as an Ox Before I Bednced
My Fat.
THB JOY Or LIVING IS THE HERIT
AGE OF THB LEAN', I WAS
STOUT AND I KJfOW.
My friends were charitable and they
called it nhnltri others referred to me
as being STOUT, but I know. It was Just
main miiBrv weiernt. i was m aeraun.
you. too. are equally miserable If you
are too stout. ,
To reduce your weight you must find
the cause, you must get at the very
reason.
I FOl'SD THE CAUSE THE REST
WAS EASY.
Before I succeeded, I tried everything
within reason and some things beyond
reason.
It was'maddening. disgusting.
A 1 had to do was to remove the
MeiieA anA T ewenr under oath, that by
my simple method, without drugs, medi
cine, narmiui eaerc-mw, ui di.
diet, I reduced my weight S7 pounds in
five weeks, and guarantee that I can do
the same for you. I do not use medi
cine of any kind or worthless stuff to
rub on the body, but a simple home
trtm.nt- even a child can use it with
out harm. Through this marvelous com
bination Home ireaimeui, i craucu
h.M r hart found the right way. I
can now climb to the summit of Pike s
Peak with ease. I could not do that
until I had taken off 87 pounds of my
ponderous weight.
If you are interested In your own
happiness and health and figure, you
will permit me to tell you how to re
duce your weight "natures way."
It 18 astonisning me uiuusiiaaa oi
grateful letters I am receiving. J. E.
Hniaeiie. Box 422. Great Bend. Kansas.
writes that he lost fifty pounds with
my harmless treatment. W. L. Schmltc
Montevideo, Minnesota, lost thirty
Sounds In thirty days. Mamie McNelly.
lesloge, Missouri, writes that she lost
sixty-five pounds with this new method,
and I can send you thousands of names
of satisfied customers who have given
me permission to use their names. I
never publish any name without writ
ten permission.
1
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i ' , -
if " ' I
t r v " - 4
tors In Paris Is of madeira embroidery
In a slightly creamy tone, the em
broidered strips being set together
with Valenciennes lace. At the front
there Is a suggestion of the shirt
bosom effect now so fashionable, and
the postilion back with its half-belt
emphasized by rows of crochet but
tons, is very new and smart.
burnished floor, bureau and table cover
and chair cushions may be of a bright
flowered cretonne edged with ball
fringe. The other bureau accessories
also show a French smartness there
are gilt or glass candlesticks, a crystal
damp with a Marie Antoinette shade,
and glass bottles touched with gilt for
the perfumes and toilet waters. It is
quite the elegant thing to go to bed
y candlelight or by the aid of one with
tapers.
A bedroom In Dutch blue Is a charm
ing novelty, and this could be got up
quite cheaply. Paint the walls of the
room a faint cream and the -woodwork:
a pure white and use the calico In deli
cate and white, with a white ball fringe
edge for all the curtains, bed and bu
reau covers and rocker cushions. Can
dlesticks can be found in this color
scheme as well as pin trays and scent
bottles. For the floor use a blue and
-white rag rug.
Here I Am After Bednc-lng 87 Lbs. In Fire
Weeks, With My Harmless Home
Treatment.
I have printed a book for you en
titled, "Weight Reduction Without
Drugs," which I am giving away with
out charge, prepaid to you, so that you
may know or my successful method and
be able to permanently reduce your
weight any amount up to seventy
pounds, without harmful exercise or
starvation diet, drugs or medicines.
SKXD FOR FREE COPY TODAY.
5 iJSii '"VjTv ii
I WILL SE.VD THIS BOorv TO YOU AT
MY EXPENSE.
Send for my book, "Weight Reduction
Without Drugs." It is yours for the
asking, and I will be glad to send It to
you, postage prepaid.
I have found that the best way to
know happiness is to give it.
hincerely your friend,
HARJORIE HAMILTOV,
Suite 0078 Central Bank Bulldlna.
Denver, Cula.
SHES
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