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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (Sept. 1, 1912)
THE SUNDAY OREGONTAX, PORTLAND, SEPTEMBER 1, 1912.
fritters are obtainable by using two
egg yolks to the batter (to one cup
pulp) and adding two stiff beaten egg
whites at the last moment. This gives
fluffier fritters and the baking powder
may be reduced or omitted. One table
SMART LEATHER BELTS OR SASHES OF
VELVET WORN BY CHILD OF FASHION
Practical and Pretty School Dress Is One of Military Character of Navy Blue Serge It Has Inset Panel of Red
Silk Down the Front Washable School Boots Accompany Frock.
LACES ADD NOTE OF DIFFERENCE TO
PLAY BLOUSES FOR SMALL GIRLS
Loose Garment Falling Over Kilted Skirt Is Slashed to One Side of the Keck One-Sided Revers Make New Coat
Modern and Should Be Worn With Gay and Elaborate Bonnet on Special Occasions.
spoon melted butter is an - improve
ment, where bread flour is used. For
flavor, a slice of very finely-chopped
green or sweet red pepper, a few drops
of lemon juice, a level teaspoon sugar
and a speck or two of cayenne are
possible improvements for some tastes.
Some old cooks add tiny mysterious
pinches of their own special "herb mix
tures," or the tiniest suspicion of
lemon rind, or finely chopped and
squeezed parsley. Don't use butter for
frying, as it burns at a low tempera
ture, and, .therefore. Is likely, to give
indigestible fritters. Canned corn or
kornlet may be used, but fresh-gath
ered, young sweet corn is best. I must
ask you to wait until next week for
the pancakes. I do not think cucum
bers could be canned by the cold water
. .'.14. w i ? ' - r&T . I
t i i ' lis) i1 iii'n L'r
l x - f ' - ,ss
SMART black leather belts or sashei
of black Telvet ribbon are worn
by tbe fashionable child with tub
frocks of pique linen or rep. The frock
pictured Is a graceful model, having? a
Bcalloped panel, which adds length of
line and lifts the little frock to dis
tinction, by Its Individuality of style.
Through slashes in the panel a broad
black velvet sash Is run. the loose bow
falling over one hip, this side now be
ing more modish than a stiff bow at
the back. Black buttoned boots of dull
calf with black stockings accompany
this frock, intended for wear all Win
ter under long coats..
There is a military character to this
natty little frock of navy blue serge
which will appeal to every small school
girl. The inset panel down the front
is of red silk,' and across this go straps corn husks as above and steam three
VANCOUVER, Wub., Aug. 18. Will yon
please give a recipe for corn relish, the kind
that has celery or celery seed in 1C The
relish is most delicious, and I am unable
to set the recipe. Thanking- you In ad
vance. J. A.
You will find a celery relish recipe
I in another column; but, of course,
cannot guarantee that it is the same
as the one you find so delicious.
LENTS, Or., Aug. 27. Please send me a
recipe tor tamales. I would like the genuine
Mexican, article if possible, but do the best
jou can, please. . Mrs. D. H. M'K.
I am unable to send recipes by mail.
Tamales differ as much as "pie." Bach
of the following recipes was given to
me as "genuine Mexican." I have not
tried ahy of them. My advice would
be adapt the mixture to your- taste.'
You can obtain any degree of scorch
ing heat by the use of tabasco sauce,
if the recipes given are not hot enough.
Tamales, 1. Simmer a fowl until ten
der, seasoning with salt, while cook
ing. -While hot, remove the bones and
skin, chop the meat very fine, adding
finely minced garlic, salt and cayenne
to taste. Have ready a thick paste
made by cooking thoroughly one cup
cornmeal in boiling water, seasoned
with salt and cayenne. Have ready,
also, the inner husks of corn, six inches
long after both ends are trimmed off,
well washed In boiling water. Shape
the minced meat in rolls, and enclose
In the seasoned corn-paste.. Enclose
each roll in corn husks, tieing the ends
firmly. Add two or three Mexican pep
pers to the liquor in which the chicken
was cooked, and boil the tamales In it
15 or 20 minutes.
Tamales, 2 Prepare a fowl, two cups
corn paste and husks as above. Add to
the minced fowl one-half pound chopped
seeded raisins, one-half cup stoned and
cutup olives, one young red pepper, two
tablespoons lemon or lime juice, one
teaspoon sugar, two tablespoons
chopped onion, four large cloves of gar
lic, chopped (or garlic to taste), salt
and cayenne, or tabasco sauce to taste.
If liked, Boak six dried red, peppers in
hot water, scrape the pulp and add it
to the mixture, rejecting seeds and skin.
Add six hard-boiled eggs, chopped. En
close in the stiff, well-seasoned corn
mush and husks as above, and cook one
hour in chicken broth.
Tamales, 3 Three cups finely chopped
chicken- meat, six sweet red peppers.
one-quarter cup chopped onion, one-
half cup vinegar, one cup tomato pulp,
one hard egg, six chopped olives, one
clove of garlic, pulp from two dry pep
pers, salt and cayenne to taste, two
cups stiff corn meal mush; Soak the
peppers and onion one hour in the
vinegar before adding to tbe other
chopped ingredients. Shape like cro
quettes, adding a little cornmeal if not
stiff enough. Enclose In the mush and
NEW notion in play frocks for
small girls is this blouse of heavy
gray crash. The loose blouse
falls over a kilted skirt, which is, of
course, attached to a sleeveless guimpe.
The blouse is slashed at one side of the
neck and also at the lower edge on
each side, and red braid laces are run
through embroidered eyelet holes. Neck
and arm seams are piped with red
linen, and altogether the blouse Is a
gay little affair indeed. It may be ob
tained in tan crash with blue' lacings
and in other combinations.
Revers are not the carefully bal
anced affairs they used to be; they
tke to themselves all sorts of eccen
tric positions and shapes. This con
ventional little coat of dark blue vel
veteen has a very eccentric but par
ticularly smart rever of black moire
silk which runs around at the back an'
becomes a Dutch collar. Gauntlet cuffi
of the moire are trimmed with fancj
buttons matching those on the front
of the coat. The bonnet accompanying
this coat is a very gay and elaborate
affair intended for special wear. It it
of white silk and velvet, with a touch
of fur to make it look Wintry. White
ribbons are used for the ties, and t
rose of the ribbon decorates one side.
of black braid, white pearl buttons
flanking the braid strips at one side.
The scarlet silk, braid and buttons dec
orate the sleeve also, and a -smart pat
ent leather belt finished the frock.
School boots of a new tan leather, j
hours. Dry in the oven five minutes.
PORTLAND. Or., Aug. 27. Kindly print
recipe zor colored rose beads. Miss p. F.
Directions for making -various sorts
of rose beads were given June 20 and
which can be washed off each day with July 21, and, therefore, cannot be re
ordinary soap and water.
Answers to Correspondents
BY LILIAN TINGLE.
PORTLAND. Or.. Aug. 26. Thank you
so much for the kind Information given in
last Sunday's Oregontan. I think it solves
my problems In those lines.
You mentioned making Philadelphia
cream, or mousses - and parfalts. where
cream Is plentiful. Yv'ould you please tell
ne more on that subject and give some
definite recipes, uniesa It will take more
apace than you can allow. . I will appre
ciate it greatly.
Also will you please tell me why, m mak
ing Ice cream, the custard has to be cooked
.tefore It Is frozen 7 I nave usea a recipe
-like this, sometimes. In making a gallon:
qual parts cream and milk. 9 whole eggs,
sugar and flavor to taste. Will you kindly
criticise this for me. I have put it to freeze
without cooking and it has made pretty
good ice cream. Thanking you for al your
kind help, MRS. L. W.
"rvHILADELPHU ICE CREAM One
' tj quart thin cream, one cup- sugar,
. one tablespoon vanilla extract.
Scald the cream with the sugar,- cool,
add the extract and freexe in the usual
way. It will expand more in freezing
if not scalded, and will give an Ice
cream of light, fluffy texture, but of
raw taste. Cooking the cream prevents
gangers from partly soured cream, and
cream which should cut like jelly. An
other texture may be obtained by scald
ing part of the cream (slightly diluted
with milk to make very thin cream)
and whipping - part, adding the latte
when the former is frozen to a mush.
Do not boil the cream, but cook In
double boiler until tiny bubbles appear
round the edge.
The same is true of cream in which
eggs are used. Cooked, there is all the
difference in flavor between that of
"boiled custard" and raw egg in milk.
The former more velvety cream also
ttnds to melt more slowly when served.
The recipe you quote is a quite usual
trade recipe, and should, as you say,
give fairly good Ice cream, provided,
of course, that the right amount of
sugar Is used and the freezing skilfully
done. Two persons using the same
"recipe" las regards proportions) will
yet get very different results in freez
ing, the results depending partly upon
the kind of freezer used, partly upon
the knowledge and skill of the person
who does the freezing.
,- Mousses and parfalts are frozen with
eat stirring, and owe their peculiar
, "mossy" texture to whipped cream.
They are usually moulded and are often
combined with sherbets, either as
lining of the mould or as a layer of
. It is rather hard to draw a line be
tween the two classes, but generally a
mixture containing egg whites or yolks
would be classed as a "parfalt (except
In lee cream - shops, . where "parfalt"
bften means ordinary Ice cream with
Whipped cream on top), while mixtures
Containing mostly whipped cream, with
out eggs, would be classed as
mousses." Jhe following are typical
Angel parfalt One cup sugar, one
third cup boiling water, the whites of
two eggs, one tablespoon vanilla, one
pint double cream. Boll the sugar and
water to the thread and pour tn a thin
stream upon the stiff beaten egg whites,
beating constantly until foamy. When
cold, fold In the cream (beaten until
oIid but not to butter), add flavor,
turn into a mould. Let it stand four
Iioura buried In m mixture of equal
parts Ice and salt. The tin or mould
must, of course, be tested for leaks.
Greased paper should be put under the
lid to prevent leaks, or a paraffined
sitrlp of cloth should be applied out
Side. Heap the mixture to the top of
the mould. . When frozen, turn from
the mould and decorate with candied
violets or any preferred garnish. -
Sunshine parfalt is similarly made,
with six egg yolks in place of two
whites. Coffee parfait is made like
sunshine parfalt. by the use of strong,
black coffee for syrup and flavoring.
Many other variations will doubtless
Meusse One pint whipping cream,
three-quarters cup powdered sugar,
one-quarter teaspoon salt, one cup
sherry or grape Juice or other fruit
sauce, or one-half cup black coffee, as
preferred. Beat the cream, salt and
sugar, until solid to the bottom of the
bowl; flavor with vanilla or with the
other suggested ingredients. If the
latter -tend to dilute the cream very
much, it is wise to add one teaspoon
gelatine, thoroughly soaked in three
tablespoons cold water, dissolved over
hot water and added to the fruit Juice.
The mixture should begin to thicken
before the cream is folded in. Turn
the mixture into a chilled mould and
let stand burled In equal parts ice and
salt for three hours. Take the pre
cautions against leaks described above.
Unmould and garnish to taste, a few of
the fresh or 'preserved fruits used In
ilavoring being often very suitable.
peated at present. Tou can probably
find these numbers in the Public Li
brary, if you cannot obtain them from
the office. I find that beads of all
colors, from red through all shades of
purple to blue and green, can be ob
tained from purple aster petals, using
the "cooked method," and varying the
proportions of acid or soda. I would
not advise you to waste your time on
PORTLAND. Or.. Aug. 21. I have eaten
some delicious corn fritters lately, the kind
served with chicken a la Maryland. Could
you tell me (1) how to make them. Also
rOl mmtr Mill. wannal.-. T-V. - .t..A
not those dropped Into boiling fat, but the making these beads, as they are never
flat ones. (3) Can fairly large cucumbers be realty arusuo ana nave, oesiaes, De
canned by the cold water process? Thank-I come so common.
lng you for all your help, R. s. B.
1. This is pure guess work, as your
hostess may easily have had some little
special "kink" in flavoring which made
the fritters seem to you so extra "de
licious." Skill in frying also counts.
corn fritters One cup fresh corn
pulp, one well-beaten egg, one-half tea
spoon salt, one-quarter teaspoon pep
per. Add one level teaspoon baking I the business office.
powaer to one-nan cup nour and stir
what is needed of this Into the pulp
to make a batter that will spread
little in the pan. but will keep a neat,
round shape. It is not possible to give
an exact quantity of flour, as the thick
ness of the pulp (as well as the .flavor)
will depend upon the quality and age
of the corn used. Drop by spoonfuls
Into a frying pan, containing a little
PORTLAND, Or.. Aug. 29. I would be
very grateful to you for a recipe for
brandied peaches In next Sunday's Ore
gon Ian. Thanking you In advance Mrs. G. J.
A recipe for brandied peaches was
given in The Sunday Oregonian August
18, woman s section, page 8. It cannot
be repeated at present, but you can
probably get a copy of the paper from
PORTLAND. Or.. Aug. 2S. Would yon
please give me (1) a recipe for dill pickles.
(2) Tell how to make German noodles, and
(3 how to preserve elder. Thanking you
kindly. "Lady Betty."
You will find some reference to dill
pickles in another- column. A number
of dill pickle recipes were given July
IS, and, therefore, cannot be repeated
PICKLE RECIPES ASKED
BY MANY HOUSEWIVES
Information hy Telephone or by Letter Cannot Be Given and Streetcar
Talks on Cooking Are Not Considered.
BY LILIAN TINGLE.
HIS article Is about pickles and
relishes. I thought it was to be
about "Cooking for Diabetics,"
for I have had such a lesson promised
for a long time. But this week brings
requests for so many pickle receipts
that " no ordinary correspondence col-
the cask or crock, fill up with fresh
brine, or a mixture of brine and vine
gar and keep in a cool place, well cov
ered with the liquor, a lid and weight
being used to keep them under. -The
cloth covering then should be washed
frequently. Horseradish root and leaves
on top tend to prevent mould and soft
ening. Brine to float an egg is a very
umn will hold them, and so a sort of usual strength for dill pickles. The
strong pickling vinegar with one cup
salt and -two cups sugar. Pour, ho
over the pickles and seal at once.
Hashed Potatoes, Lyonnalne.
mfwyp hrdlu mfwyp rdlu fwyp dlupo
Washington (D. C.) Herald.
Finely hash up six cold boiled pota
toes and keep on a plate. Heat a
tablespoonful butter in a frying pan,
add a finely chopped onion and lightly
brown for three minutes, then add the
potatoes. Season with half teaspoon
ful salt and two saltspoonfuls white
pepper, evenly sprinkled over, then
nicely brown them for ten minutes,
occasionally tossing them meanwhile.
Give them a nice omelet form, brown
for eight minutes more, turn on a, hot
dish, sprinkle a little freshly chopped
parsley over and serve.
bacon fat or trled-out Dork fat Cook at present in this column. Directions
first on ono side, then on the other. Ti. for German noodles have also been
careful not to let the fat burn and so Siven repeatedly. I think, however, the
Injure both flavor and digestibility of time l'1"" has expired, but even so, for
the fritters. Drain the fritter on paper lack ef "Pace. I must ask you to wait
and serve hot.
The above Is
a type recipe. Richer
FOOTWEAR FOR LITTLE
FOLK IS WELL DESIGNED
Low Heel Is Favored Nowadays for Children Past Babyhood, So That Deli
cate Arch of Foot May Be Preserved.
until next week for your answer.
I must also ask "Anxious Youna-
Wife" and Mrs. S. P. (Portland) to wait
until next week. Mrs. A. O. (Portland)
will find some suggestions for India
relish In another column. The recipe
for sugar pickled cucumbers asked for
by "Housekeeper" (Portland) is also
given in that column.
- - I i 4'- J
A ylr -MA :
CHILDISH FOOTWEAR, PRACTICAL YIBT PRETTY.
O SACRIFICE of grace to practl-1 Three fashionable- types of boots for
cal considerations has been made children are Illustrated; a conventional
In the evolution of footwear forj buttoned boot of white buckskin with
little folks. The new boots and slip
pers for small feet are admirably de
signed from a hygienic standpoint, yet
the lines and proportions seem just
what they should be, to accord with tbe
simple, smart raiment now favored for
children. Tall buttoned tops now con
sidered correct and while the toa of the
boot is not pointed enough to constrict
the growing foot, neither is it stubby
or clumsy in design. A low heel is fa
vored nowadays for children past baby
hood, so that the delicate arch of the
foot may be preserved and the instep
line made mora beautiful.
stitching and white pearl buttons:
tan leather boot for school and play
wear out of doors and a strap button
oooi or patent leather with a little
rhinestone buckle on the toe for party
wear over silk stockings. ,The strap-
oution supper is iavored - for indoor
wear. and is worn by boys and girls up
to a or a years old. An Interesting fea
ture of the tan boot is its easily cleaned
quality. There is a new tan leather,
softnd supple as Russia calf which is
impervious to dampness and from which
mud. ink or grease spots may be wiped
with a bit of sponge and ordinary soap
Recipes for Putting TJp Fruit.
GRAPE PRESERVE Select fruit
only partly ripe, and if possible use
wild grapes Pick over the grapes,
discarding imperfect ones and take the
remainder, a few at -a. time, and put
tnem in a coarse sieve; roll them
around against the wire with the hands
until the skins are loosened. If the
mesh of the sieve Is large enough they
will drop through, leaving the skins
and pulp. Strain the juice from the
sesds, and to every pound of pulp, juice
and skins put one-half pound of white
sugar. Place the mixture in a pre
serving kettle, and cook about three
quarters of an hour, removing scum
as it rises. Pour hot into Jars, cover
with brandy paper and seal.
PEACHES, CANNED To every pound
of peaches put one-half pound of su
gar. Place the sugar over the fire
with a little water and let it boil un
til the syrup is clear. Pack the Jars
tightly with the peaches, and then fill
tnem up with the syrup. Place the jars
in a large. boiler with water, arrang
ing them carefully on slabs of wood and
not allowing them to touch one another.
The water must come up to within
three inches of the tops of the Jars.
Cover the boiler and slowly cook the
fruit until tender. Allow the water to
become cold, then remove the jars, fill
mem up with boiling water and seal.
PEACHES, DRIED WITH SUGAR
Halve clingstone peaches and take out
the stone; pare the fruit or not as Is
liked. Have ready a flat platter con
taining a quantity of powdered suerar.
and roll the peaches In It until they
will not'-take up any more. Place the
halves singly on waiters or platters or
clean wooden trays, hollow sides up so
mat tne juice will not run out Then
put the fruit in the sun, and the next
day again roll it in the sugar When
the Juice seems to be set In the peaches,
turn the other sides to the sun. When
thoroughly dried, pack the fruit in glass
jars and keep them in a cool, dry place.
Peaches prepared in this way seem
quite delicate sweetmeats when eaten
just as they are. They can also be
stewed in a strong sugar syrup, deli
cately flavored with lemon, until they
have the taste of crystallized fruit. . j
'overflow meeting" will have to be or
ganized. I was planning a nicely clas
sified series of " lessons " on pickles
and such seasonable matters; but, to
day, I feel that It is wiser to give some
few recipes "as they come," regardless
of classification or general principles,
since people tend to "want what they
want when they want it." and I don
want to be besieged (as I have been
lately) by phone, by letter, and
streetcars by passionate demands for
dill pickle directions, or requests for
Let me say again, however, that
is not possible for me to give Infor
mation by telephone, or by letter, and
that streetcars were not really intend
ed by Providence as theaters for cook
The following "corn relish" reelp
came from Kansas, and was described
as "simply delicious." The friend who
gave it to me said, however, that he
discolored in keeping, though the kind
she ate in Kansas (from the same
recipe, given by a friend) was quite
white. Possibly the Kansas sort was
made with white vinegar, and the caD
bage may have been bleached in the
Corn Relish 10 cups corn, 10 cups
chopped white cabbage, 6 red sweet
peppers, chopped; gallon vinegar,
tablespoons salt, 3 cups sugar, 4 table
spoons white mustard seed, 2 table
spoons celery seed. Mix thoroughly
and cook one-half hour. . Put up in
glass cans, and use as a relish with
meat, or as an addition to Winter
salads 'and Ssandwiches.
Corn Relish No. 2 This is almost
the same as the above, though the
method is - slightly different 6 red
peppers, pulp from 12 ears of corn, one
small head white cabbage, 1 cups
sugar. 1 tablespoon celery seed.
ounces ground mustard. Stem th
peppers, remove the seeds and keep
overnight in salt water. Chop the cab
bage and sprinkle with salt. In the
morning drain and rinse the cabbage
and chop the peppers. Add Just enough
strong vinegar to cover all the
gredlents In a pan, and cook one-half
hour. Can and seal in the usual way.
White celery leaf may be used with the
cabbage Instead of the celery seed, the
proportion depending upon how strong
a celery flavor 13 desired.
Sugar-pick led green cucumbers
Gather the cucumbers while very small
and green, rinse thoroughly In cold
water. Cover the bottom of a small
barrel with half an Inch of sugar
cover the sugar with the cucumbers,
then a layer of sugar, then cucumbers
until the barrel is full, finishing with
a layer of sugar, and putting on
small lid with a weight to press the
cucumbers down. Flavorings such as
minced spice, horse-radish, bay leaf,
etc, may be added if liked. The sugar
and cucumber juice will ferment to
form a vinegar. The pickles will then,
be sour and will keep their green
color. They can be used at any time,
but are best if taken as needed from
the liquor and put into a smaller Jar,
having fresh vinegar (boiled with
spice, sugar and salt to taste) poured
over them. They should stand 12 to 24
hours in this flavored vinegar before
being used. The cucumbers in the
barrel must be kept covered with
liquor and care must be taken as with
all bulk pickles, that they oo not be
come soft. On the discovery of the
first soft one remove it, drain off the
liquor, scald it, add a little sugar and
horseradish and pour it again over
the pickles, after removing the scum.
Dill pickles are also made by statural
fermentation of the cucumber juice, but
n this case a rather weak brine Is used,
flavored by having branches of dill be
tween the layers of cucumbers. Keep
n a warm place until fermentation has
taken place, then clean up the top of
cucumbers are arranged in layers with
tne dill, alone or mixed with grape
leaves and stems, cherry leaves and
horseradish leaves. Bayleaf, too, Is
liked by some makers, but dill should
predominate. Some makers after pre
paring the pickles as above, use three
parts brine and one part vinegar for the
fermenting liquor and add mora vinegar
when fermentation is complete and the
scum removed. This gives a slightly
anierent flavor preferred bv some
that of the vinegar made by natural
India relish Chop, not too fine, four
quarts green tomatoes, one quart small
onions, one head cauliflower, one quart
cucumbers, six green peppers, one head
celery and a small head of cabbage.
uover with a brine made by adding one
half cup salt to one gallon water. Let
stand over night. Drain well and
steam a few.minutes until tender. Mix
meanwhile one and one-half cups sugar
and one cup flour with two tablespoon
fuls dry mustard, one tablespoon tur
meric (or If liked hot, one teaspoon
turmeric and two teaspoons curry pow
der), mix to a paste with water, dilute
with two quarts boiling vinegar and
cook until resembling boiled custard.
Add steamed vegetables, put into hot
jars and seal at once.
Indian relish No. 2. Take equal parts
green peppers, green tomatoes and cu
cumbers (without seeds), all chopped to
tne size of peas. To each gallon of the
mixture add one cup salt, mix thor
oughly and hang in a bag to drain over
night. ior each gallon allow two
quarts vinegar, one ounce cloves, one
ounce mace; boil these together 20 min
utes. Remove the spice and add one
tablespoon white pepper, two table
spoons ground mustard, one teaspoon
ground ginger, one cup sugar, with
cayenne to taste. Scald the chopped
and drained pickles in this and can
while hot. If preferred pepper corns,
mustard seed and whole ginger may be
used instead of the ground spices. In
this case boil them with the cloves and
mace in small dabs, leaving one in each
pickle Jar. A little celery seedmay
also be used, If liked, either loose
through the pickles or in the bags.
Pepper mangoes Put peppers In
strong brine for two weeks, then in
fresh water until free from salt. For
40 peppers make a stuffing of on
pound chopped and dried cabbage, one-
half pound each of grated onions,
horseradish, green ginger and mustard
eed; one ounce each of ground mace,
cinnamon and cloves. Mix thoroughly
to a paste with olive oil, carefully .clarl
fled butter. Fill up the peppers (seeds
of course removed) with the stuffing,
sewing them lightly, so that they hold
together. Put them into a Jar and cover
with strong vinegar. Keep well cov
ered or they may go soft.
Mixed green pickles Put very small
ucumbers, young green beans, tiny
ears of green corn, small white onions
and. If liked, a few slices of green pep
per In "brine to bear an egg. Leave
for two weeks. Drain and put into
kettle with grape or green cabbage
leaves, and a very tiny bit of alum.
Cover with weak vinegar and simmer
lowly until green. Drain and pack in
jars. To strong, fresh vinegar add one-
half ounce mace, one ounce each of
whole cloves , cinnamon (broken),
ground mustard, ginger root and celery
seed, two ounces whole allspice, pepper-corns
and mustard seed and one
cup grated horseradish. Pour the hot
vinegar and spices over the pickles and
cover at once.
Quick pickles Wash and dry one
peck perfectly fresh small . cucumbers
or larger cucumbers sliced length
wise) with one quart sliced onions and
ne pint chopped green peppers between
the layers. Distribute also one-fourth
cup allspice and one-fourth cup celery
seed with one-fourth cup mustard seed
and one-fourth cup horseradish if a
sharp pickle is liked. Scald one gallon
FAT FOLKS SLIM
a Day By
My New '
Nirltrii Himllloi Crnnri Will Fnlts
ir Tbosiiodi it Gratefsl Pilrass
No drugs to take; no body-racking
exercises; no starvation diet; no
sweating garments; no pills, oils,
cathartics, salts, no medicines of any
kind. I lost my enormous weight In a
short time and have never been stout
since. Over two hundred thousand
grateful customers proclaim my treat
ment perfection. An army of one
time fat men and women rejoice at
the reduction my treatment gave them.
am planning to retire to private
life, and this is your laSl chance to re
ceive all I offer free, so you may start
at once to reduce. 5000 IN CASH IF
FAIL to prove my drugless treat
ment anything but safe, quick and
harmless in fat reduction. Don't wait
until tomorrow; write today for my
FREE BOOK containing all particu
lars and let me send you all I offer
Suite 346 Breeht Bldg Denver, Colo.
Hew Drug That Qnlckly Removes These
There's no longer the slightest seed
of feeling ashamed of your freckles, as
new drug, .othlne--double strength.
has been discovered that positively re
moves these homely spots.
Simply get one ounce of otnme
double strength from Woodard, Clarke
Co. and apply a little of It at night.
and in the morning you . will see that
even the warst freckles have begun to
disappear, while the lighter ones have
vanished entirely. It is seldom that
more than an ounce is needed to com
pletely clear the skin and gain a beau
tiful clear complexion.
Be sure to ask for the double
strength othine, as this is sold under
guarantee of money back If It fails to
remove freckles. '