THE SUNDAY OREGOXIAX, PORTLMD, FEBRUARY 9, 1913.
(4) Isn't graham made of the entire wheat?
(o Please give a recipe for a steamed gra
ham pudding. () Is It the suet that makes
steamed pudding unwholesome? . (" What
makes them soggy? 8) Would It be bet
ter to substitute oil for shortening? (9) In
puddings and white- sauce does butter reach
a high enough temperature to become diffi
cult of digestion? (10) Are cranberries and
cream incompatible? (11) If so, isn't It
Just as bad to serve Ice cream for dessert
when cranberries formed a part of the meal?
(12) If coffee is more digestible without
cream, does cream- interfere if taken with
something else at "the same meal? (13
Why is mayonnaise difficult of digestion
when both oil and uncooked egg are easily
digested? (14) How do you keep cheese
from moulding? (15) Irn't rice best cooked
so that there Is no water left? (16) How
can that be done without burning the rice?
(17) Is cotton seed oil wholesome? (ISt Is
fruit less digestible when cooked with
sugar? (19) What is the digestibility ot
popcorn, orange and .lemon peel, gumdrops.
peppers and marshmallows? If it isn't your
place to answer such questions it will be
all right. I am trying to find out how best
to feed children. Thank you. I. 1
I will try to answer your questions
to the best of my ability as time and
space permit, though I cannot do much
today. The question of "trying to find
out how to feed children" Is of the
SHAPE IN BROWNS WINS AS MELON
CROWN OF TULLE OVER SATIN HAT
BE A WISE WOMAN
REMEMBER: A $5.00 Nemo Corset gives you EVERYTHING you
can get in ANY corset except frills and fancy fabrics.
Picot Ribbon and Oriental Embroidery Used Together Fore-and-Aft Style of Trimming Has by No Means
Departed Trom Fashion's Favor, as Witnessed by New Riviera Chapeau of Purple Straw.
utmost importance, and earnest moth
--'" 5 37 ...2 I ;
Ii ! . , 1
V
NEW YORK, Feb. 8. (Special).
Tlie ahupe of hlm Maria Crozet
hat Is particularly Bmart, the
brim having, a roll off the face at the
front, yet shooting: outward to a sharp
point at the back. Brown and copper
toned hacklefeathers are massed over
the low, rounrled crown and a combi
nation of hackle and coque sweeps to
ward the back over the elongated
brim. The hat Is made of brown picot
edged straw, and matches a frock of
Hindustani brown lansdnwne. the new
silk and worsted fabric notable for Its
graceful draping qualities.
Airy black tulle Is a millinery whim
of the between-season time, and these
black tulle hats are precursors of the
. faprlngr,. for It Is said that much tulle
and mallnes will be used this year. The
hat pictured Is a small black satin
model with a lare wired melon crown
made of two layers of black mallnes
over the lower crown of black satin.
JWide loops of the doubled malines
nestle ag-alnst the maljnes crown at
one side and grlve softness of outline
10 me nat wnicn accompanies a new
lingerie frock of cotton voile, zigxag
cloth and fine machine embroidery.
The fore-and-aft style of trimming
has by no means departed from fash
Ion's favor, as witnessed by this new
Kiviera hat of purple straw which has
an embroidered ornament on the front
of the crown, and a peculiar bow of
ribbon directly at the back. The em
broidered ornament Is In shades of
Answers to Correspondents
BY LILIAX TI2CGLE.
MEDINA, Orleans County. N. Y Jaa. SI.
Speaking of the "high cost of living" It
seems a great pity to me that when such
a delicacy as apples are cheaper than they
hare been In years that so fw people know
how to take advantage of them because
they do not know how to t) re Dare them.
Now a roasted sour apple la the greatest
delicacy and tbe most healthful one known.
and yet I venture to say that very tew of
your readers know how simply and easily
It may be prepared. This Is the way:
Coreless baked apples Without paring,
remove the -core from any sort of sour ap
plae. Use a tin corer-punch If yon have one;
If not. make four over-lapping stabs with an
ordinary table knife lengthwise through the
apple and you can push the core out. Now
cut one-fourth Inch off the blossom end of
this core and stick It back as a Diuir and
you have a cup. Fill this with any sort of
eugar. set the prepared apples In a dish
that has a little boiling water In the bot
tom and bake In a quick oven. The suvar
-111 go all througn tne apple and what
mingles with the water makes the roost
delicious syrup to pour over. Tou can use
cream, too. If you nave tt. but it isn't neces
esry. Talk about the "high cost of living,"
a millionaire couldn't buy anything better.
"PLAIN COOK."
va m ANT thanks for your recelpe. I
i U am sure all my readers will agree
' with you as to the goodness of
stood baked apples. My experience
tends to show that baked apples are
more widely appreciated than you
"venture to say."
Portland. Or.. I"eb. g. If not too much
rouble, would yon kindly Inform roe In re
gard to making pastes, such aa veal and
ham. liver or shrimp? Would you advise cook
ing T) coloring (?) the shrimp paste. I
would also like to know In reward to mak
ing the icing for wedding cakes, etc. Is
it right to put more plaster of Paris In the
powdered sugar to make It bard for the
decorative moulds; and where can I get the
moulds? Any Information in regard to trim
ming a' wedding cake I should be glad to
receive. Hoping I am not Infringing on your
kindness too much. iiKS. E. P.
As you would see by the slip sent
'from the office. In your stamped en
velope, it is quite Impossible for me
to make personal replies, either by
mail or by telephone. In regard to the
sandwich pastes you mention, the
meats are beat cut In small pieces,
free from skin, bone or gristle and
rooked from three to five hours In a
double boiler or tireless cooker. They
should then be ground fine while still
hot. seasoned according; to personal
taste and the use to which the paste
is to be put. The meat will need to
be put repeatedly through the food
chopper (the nut-butter grinder being;
used for the last few grlndings) or
pounded In a mortar until it is per
fectly smooth on the tongue or when
rubbed between the fingers. This rath
er dry "meat-meal" should then be
combined with its own gravy (con
centrated by boiling) and from one to
three tablespoons melted clarified but
ter for every cup of ground meat, the
exact amount depending upon the kind
of meat used. It should form a medium
stiff, smooth, flexible paste. Pack this
tightly into small sterilised "potted
meat pots" or jelly glasses and cover
with one-third of an Inch of melted
fat or clarified butter. Prepared in
this way the pastes will keep, up
opened, in a cool place from one to two
weeks. If wanted for longer keeping
they should be put up In regular stcr
illxed sealing Jars and should be given
soma treatment In the steamer (the
. - jUSs-'f.. v." I
Jfjl? JJ3.
purple and mauve silk, and the picot
ribbon at the back matches these
shades. The bow is made of many
time depending upon the size of the
Jar) after being packed.
Liver would, of course, need salt
pork or bacon to combine with It. Like
the "veal and ham" the "liver -and
bacon" paste proportions are largely
a matter of personal preference.
In regard to the shrimps. 1 cannot
determine whether "cooking" or "col
oring" is the word you meant. If the
latter, the answer is "no." If the for
mer, it is a question of judgment. If
the picked shrimps seem tough, a little
extra cooking (they are always pur
chased ready cooked) In a double boiler
with a spoonful or two of orange or
lemon juice and clarified butter may
sometimes improve their texture ana
flavor. - If they are not to be used
within a week the paste should be fin
ally sterilized in the cans after pack
ing, as suggested above. Fresh-made
pastes are. however, best. As to the
putting of plaster of Paris Into wed
ding cake frosting, I must say most
emphatically, "don't." Even if tne or
naments are not to be eaten!
It Is true that some confectioners
adorn cakes with semi-plaster of Paris
ornaments, but such decorations are
alwava in Questionable taste ven if
there is no danger from the experi
mental lips and fingers of young, un
sophisticated guests. Ready-made or
naments, molds, etc., can be pur
chased from wholesale confectionery
supply houses, but names or addresses
cannot be given in this column.
Quite elaborate floral and scroll dec
orations can be made with "confection
ers' " or "royal" icing, if you have a
set of piping tubes (obtainable at any
large kitchen furnishing house), a
steady hand, some patience and prac
tice and a great deal of good taste.
Formal wedding cake decoration is a
trade in itself as well as an art, and
skill in "piping" cannot be acquired by
"recipe" or even by a- "few lessons"
any more than good taste can. A plain
frosted wedding cake of pleasing pro
portions may be fax more truly "ele
gant" than a complicated mass of
badly placed pinnacles, scrolls, silver
leaves and plaster of Paris roses. The
following is a confectioner's recipe for
royal icing for wedding cakes:
To one or two egg whites (accord
ing to the amount of frosting required)
work in as much fine dry sifted loing
sugar as the egg will take up to make
a soft paste. Add one-eighth to one
fourth teaspoon cream of tartar and
one to four teaspoons corn starch. The
icing will need to be worked with a
spoon about 30 minutes. When per
fect, the point of the icing should
stand erect when the spoon is with
drawn. Keep covered and use at once
for piping.
The cake should, of course, be cov
ered with one or more smooth layers
of frosting before the piping is applied.
The smaller figures can be piped di
rectly uponsihe cake. Larger flowers
may be piped on the clean pointed end
of an egg (in an egg cup) and lifted
off when dry, or the backs of Inverted
timbale cups could be used. These
large flowers can, of course, be easily
attached to the cake with a few drops
of icing. Different shapes and sizes
of petals, scrolls, stars, roses, ribbons,
etc.. are. of. course, obtainable by the
use of different patterned pipes.
Have the design clearly In your mind
before you begin piping the cake, j
I short ends which sprout from a soft
knot at the center. Each end 13
I notched out in four sharp points.
Where even spacing is necessary, meas
ure beforehand and mark the points
with pin pricks. If you cannot trust
your eye-or hand the important lines
may be traced In pin pricks. But, as
I said before, even oversimplicity is
always in better taste than overelab
oration in cake decoration, as well as
all other things.
, Portland, Or., Feb. S. Will you please
give a recipe for (1) sour dough biscuits.
(2) I saw a coffee cake at a friend's which
she got at the bakery. It is very moist
and sDonirv. I think there is both egss and
butter in it and a very few raisins. It Is
not dry like most coffee cakes, but so very
moist. Please tell me how to make It. 3)
Please eive a tried and true recipe for bak-
lngpowder biscuits. I tried them the way
the cookbook tells, but did not have good
luck with them. M. i..
1. Sour dough biscuits Mix in a
pall a medium batter, using about one
pint each flour and lukewarm water,
adding one tablespoon sugar. Allow to
stand in a warm place until the mix
ture has fermented and become sour.
Take out one-half cup of this "sour
dough" to start the next batch To
the dough in the pail add one level tea
spoon soda, one leel teaspoon salt
and one tablespoon melted lard, with
flour to make a soft dough: The exact
amount will vary with the kind of
flour used. Drop the dough by spoon
fuls into a well-greased pan and turn
over so as to have each biscuit greased
on all sides, or pick up pieces in well
greased bands and ' grease all over in
shaping, dipping your fingers into a
supply of melted lard. Fiacp one men
or so apart and allow to rise to double
their bulk in a warm place. Then bake
In a rather quick: oven, browning well
on the top.
The exact amount of salt may be
varied to suit Individual taste. Some
tastes, too, may prefer two tablespoons
sugar instead of one. Much depends
upon having good flour, a "knack" of
hand, and a good oven. Also good but
ter and a good appetite.
The reserve half cup of sour dough
added to the next batch of batter will
hasten the process of souring. The ex
act amount of soda really depends up
on the Bourness qf the dough, but the
above is an average proportion when
the dough Is as sour as well-soured
milk.
If more soda is used than Is propor
tionate to the acid the biscuits may
have a soapy taste and yellow color.
If too little, then the biscuits may be
heavy or taste a little sour. In either
case the result would be unwholesome
as well as unappetizing. So you see
practice and "judgment" are necessary
for the best results.
2. I am unable to Identify the kind
of coffee cake you mean by the de
scription you give. It might apply to
so many different cakes. In fact, I
know very few coffee cakes that are
"dry" when properly made and served.
I am sorry not to be able to be more
helpful.
3. Will you write again and tell me
just what form of "bad luck" you had
with your baking powder biscults7 A
tried and true recipe" is no use unless
you understand the handling of your
dough and the management of your
oven. Perhaps you ran get a skillful
friend to give you a lesson in handling
and baking. Tell me just what seemed
wrong with the biscuits and just what
was the recipe that you followed and
I may be able to suggest some of the
reasons for your failure.
Portland. Or.. Fob. 1. Please give a
recipe for (1) yeast bran bread, also (2)
graham bread. (S) Is there any difrerence
between entire wheat and whole .wheat?
ers who are cautious in accepting, un
questioned, "fads of feeding." which,
while harmless or even helpful to the
middle-aged person, are 'for that very
reason likely to be dangerous as ex
periments on young or growing chil
dren. P.ecipes tor bran and graham bread
of several kinds have been given fre
quently in this column. You might try
the following and see if they suit you:
Coarse dark graham bread Two cups
milk,, six tablespoons molasses, one
and one-half teaspoons salt, one-third
cake fresh compressed yeast in one
fourth cup lukewarm water, two cups
graham flour, one and one-half cups
graham bran, flour to knead. Scald
the milk. Add molasses and salt; when
lukewarm add dissolved yeast and gra
ham flour, using a little white flour to
make a dough as soft as can be knead
ed. Cover; let rise; shape into loaves;
let rise again and bake in a hot oven.
If preferred, do not add as much
flour.aa would be necessary to knead
on a board, but only enough to make
a very stiff batter, Just too soft to han
dle. Beat well in mixing instead of
kneading. ' Let rise. Place in greased
pan, let rise again, and bake. This
makes a coarse-grained bread. The
exact amount of molasses and salt
may be varied to taste.
Bran bread Make as above, using
equal parts bran and white flour in
stead of the graham mixture.
Let me know if these are not what
you wanted. There are so many pos
sible variations. Where bran bread has
been ordered for one member of the
family only- a convenient way is to
make the ordinary family bread by the
sponge method, taking out enougn
bread sponge for one ioar ana aaaing
the canicular proportion of bran ad
vised- by the doctor with molasses, if
liked, to taste, and enough white nour
to give "kneading" or "batter con
sistency as preferred. Good yeast and
correct temperatures for rising and
baking are very Important. -
Hemember that bran bread is often
too Irritating for young children and Is
chiefly for constipated middle age.-
I must ask other correspondents to
wait until next week for .their replies.
Prizes Awarded in Best
Breakfast Dish' Contest
(Continued From Page 5.)
enough flour to make a stiff dough.
Set back until before retiring; make
this doueh out in biscuits; put them
In a greased pan far enough apart to
give them room to raise and not tough.
Cover with a -cloth and set to raise
until morning. This makes about ou
buns. '
. Southern Spoon Bread.
By Mrs. C. W. Swiney.
Ingredients: 1 cup of white corn-
meal. V, cun of boiling water, cup
of sweet milk, 3 eggs. 1 teaspoon salt
(flat), i teaspoons baking powder. Sift
the meal, pour over It the boiling water.
stirring briskly until smootn. Liet tnis
cool a few minutes, then add the sweet
milk and beaten eggs, the salt, and last
ly the baking powder, sifted In with a
tablespoon of flour. Pour into a well
buttered baking pan. Bake from seven
to ten minutes In a hot oven until it is
of the consistency of baked custard.
This is to be served hot with butter
and eaten with spoon or fork. This
will be sufficient for four.
Codfish Balls. -
By Mrs. L. Penfield.
Ingredients: . 14 pound codfish brick,
2 cups potatoes, mashed, 1 egg, paprika
to taste. Cook ana masn potatoes very
fine and keep hot. Add cold water to
codfish and let simmer till tender;
drain in cold water, pick and flake;
add the flaked codfish to hot mashed
potatoes, season to taste with paprika
and beat well with a fork. If too dry.
add milk or white of egg and beat well
with fork. Shape into round balls, dip
in egg and then bread crumbs and deep
fry. Are good warmed over. Enough
for family of. four.
Apple and Fig Dish.
By Mrs. Daisy C. Griswald, Lents.
Ingredients: 6 large apples, 1 cup
chopped figs, hi cup sugar, teaspoon
cinnamon. Pare and core apples, fill
cavities with figs, sprinkle with cinna
mon and place in a baking dish with H
cup of water poured over them. Cook
parings and cores in water to cover;
strain, add sugar and boil until it be
gins to "jelly, when it should be
poured over apples and basted occa
sionally until they are baked. They
may be served with whipped cream, if
liked. This amount will serve six.
Brown Fried Calces.
By Mrs. E. K. T"uller.
Ingredients: One cup brown sugar,
cup molasses, lVt cups sour milk, but
ter, size of an egg, 2" eggs, 2 table
spoons soda, spice to suit taste, flour to
make consistency of biscuit dough. Roll
out about an inch thick, cut with small
friedcake cutter and fry in deep hot
fat. When cool, sugar them in pow
dered sugar. Will make from two -and
one-half to three dozen frledcakes.
which should be thick and very light.
Doughnuts.
By Mrs. R. H. Todd, McMlnnville.
Ingredients: 1 cup sugar, 2 eggs, 1
cup sweet milk, 3 teaspoons baking
powder, H teaspoon salt, 3 tablespoons
meitea DUXter, x teaspoon lemuQ iiavor-
ng. Beat the egg, add milk and butter,
add salt and flour sufficient to make
soft dough. Roll dough Inch thick,
cut with doughnut cutter; fry In deep
fat, smoking hot, until brown. Roll In
powdered sugar.
Potato and Apple Sauce.
By Mrs. Lulu Handle.
Ingredients: Feel and chop fine eight
average size potatoes (use food chop
per or baking powder can); wash again
n cold water and drain. Have ready a
steel fryingpan with four tablespoons
bacon fat; when smoking hot. add po
tatoes and salt and pep-per to taste.
Stir when a golden brown. Serve with
hot apple sauce or Jelly.
- Children's Wear.
Dry Goods Economist.
In children's coats the styles closely
follow those of the women. The Rus
sian Influence is particularly marked.
Sashes and belts at the knees are very
conspicuous In the Spring showings.
While all-white dresses are very good
for young children, many smart little
white frocks embroidered in the Bul
garian colorings are offered and
promise to meet with success. Middy
and Norfolk styles are very much in
evidence, but Russian dresses are par
ticularly strong.
woman need pay more than $5.00 for a corset. You can't get a more
JLjj stylish, better-fitting, more comfortable and long-wearing corset than a
$5.00 Nemo, at any price whether imported or domestic, ready-made
or made to order.
Of course youcan pay more if you want fancy fabrics, expensive trimmings
or a Paris label; but these add nothing to the comfort and wear. And there are
Nemo Corsets at higher prices; but these represent elaborate special features,
which, however 'are well worth the money if you need the special service
and can afford the additional cost. The models shown above are intended
For Wise Women, Who Demand Their Full Money's Worth
BANDLET
Self-Reducing, with long
skirt; improved Lastikops
Bandlet gives perfect ab
dominal support from
underneath. Endorsed by
a host of physicians. The
greatest supporting corset in
existence. Fine white cou-
til; sizes 20 to 36:
Ho. 523 low bast
::f5
Ho.
no. 522 medium.
No.
Dont Pay Any More!
In Good Stores Everywhere
PADDED SILK STOCKINGS
AID SLASHED SKIRT-HEMS
Fresh Women With Thick Ankles and Flat Calves Play Trick on Fashion's
Decree Mannish Effects in Silk Shirtwaists for Walking Wear.
NEW YORK, Feb. 8. (Special.)
The new hats demand very flat,
unobtrusive coiffures, and all ar
tificial contrivances for putting out the
hair have been discarded. The hair is
softly waved, however, to give it a
dainty dullness about the face, and the
waves are drawn far down over the
ears, which signify thelr'presence only
by the ear-rings which depend from
their lobes. The exaggeratedly simple
coiffure makes women look young and
unsophisticated, and heads just now
have a small and aristocratic sugges
tion. The hat Is worn out-of-doors; a
close fitting cap of gold lace or gauze
at the theater; and In the bouse, the
tresses are usually covered by a per
fumed boudoir cap of sheer embroidery
and pleated net frilling.
Tub silk shirts for wear with Spring
tailored costumes will be accompanied
by four-in-hand ties in mannish effect,
if Southern style forecasts are to be be
lieved. At Aiken and Asheville, women
who eolf and take lone walks for re
rluclnET" which is always much in
vogue about thiB time of year wear
short skirts of corduroy or tweed above
boots of the new washable tan leather
which mud does not stain; Jaunty JNor
folk or Mackinaw coats and soft tub
silk shirts with turned-back link tuns,
flarlna- collars that ooen rather deeply
at the throat, and four-in-hand ties of
knitted silk. The very latest notion in
such ties is the rainbow effect, a broad
tie In neutral toned gray silk, having
crosswise bands of bright color set
midway of the ends. Several colors are
used in combination and the rainbow
effect is both smart and gay.
A pretty way to make the Summer
nightgown If one likes to fashion such
garments at nome is to man m
e-own. nroner. below the armholes, mak
ing the yoke "and kimono sleeves of
allover embroidery in one oi tne new
patterns with little eyelet or floral ef
fects on a sheer ground. Finish the
"VM or round neck and the edges of
the short sleeves with ribbon-run bead
ing, and attach the allover yoke to the
nainsook gown with, wider embroidery
beading, also run with ribbon. A very
dainty little nightgown . and one
achieved at moderate cost will be the
result.
Padded silk stockings are a brand
new idea from Paris. What with a
yard and a half skirts and slashed
sklrthems, the nether limbs are a good
deal in evidence these days, and the
French woman having a thick foot, a
lumpy ankle and flat calves, -is doing
her utmost to remedy these defects now
by wearing trim-buttoned boots, which
undoubtedly make the ankle neater and
daintier, and boots with long lines that
give slenderness and aristocracy to the
foot. Now padded stockings have been
added to perfect the contour above the
boot-top. It .is not likely that these
padded silk hose will have any great
vogue in America, and woe be to the
woman who buys a pair to wear with
her bathing suit, for the padding, which
so neatly rounds out the limb at the
calf. Is not guaranteed against the ef
fect of salt water, which will be more
than likely to reduce, the carefully
placed padding to soggy lumps in the
wrong places.
Bridge gowns for Lenten days are
being made of lansdowne, ai old-fash
ioned fabric revived in favor along
INCURVE-BACK
Self-Reducing with Nemo
"In-Curve Back" bands
of elastic Lastikops Web
bing across lower hips.
Very long skirt, with four
deep gores of Lastikops
Cloth. Greatest Hgnre
Ttdadug corset ever made.
Fine white coutil; sizes
20 to 36:
LASTCURVE-BACK
The very ' latest Self
Reducing model. Extreme
ly long skirt; with gores of
Lastikops Cloth extending
far bdow the back steels,
gives extreme . slenderaess
when you stand with perfect
comfort when you sit down.
Of fine, light white coutil,
in sizes 21 to 36:
IfO. 510-10W bust." ?$C
506 low hast
::f5
508 medium.
Extra-long Skirt '
Don't Take
Any Other!
KOPS
with the pretty challis of an earlier
day. Lansdowne is woven from silk
and wool, and the combination produces
a supuJe fabric of rich luster and very
beautiful texture. Taupe and a deep,
Chinese blue shade continue to be first
favorites for ceremonious afternoon
gowns, and with the advent of Lent,
taupe and gray shades seem to have be
come more popular than ever. j
The new white buttoned boots for
Southern wear are the prettiest things
imaginable. They are coming out wltn
the long lines of toe and Instep now
favored by fashion, and tne Cuban
heels may be had as high or as low
as one desires, though the higher the
heel, of course, the daintier the boot
Soma women have two pairs: a high
heeled pair for use with lingerie frocks
of embroidery and lace, ana a lower
heeled pair to wear with tailored suits
of white- serge, mohair or linen. The
buttoned boot is undeniably the cor
rect type of footwear for all formal
out-of-door occasions, and gives the
finishing touch of chio to the costume.
Cash Prizes Are Offered for
"My Best Recipe"
Women Readers of The Oregonlam
Are Given Oportnnlty to Compete.
Salads Will Be Topic for February
Contest. THREE cash prizes of 3, $2 and $1,
respectively will be offered by
The Oregonlan each month for
the best recipe, in different classes of
dishes, submitted by skillful house
keepers. Intending contestants should
observe the following rules:
1. Write briefly (not less than 100
nor more than 400 words) on one side
of the paper only. If several sheets
of paper are used, pin them together.
2. Give name and address of the send
er, and date of writing. -
3. Write first the name of the dish,
then the measure of each ingredient;
then give the method of treatment and
necessary cautions. .
4. Tfe only level measurements.
YOUR HAIR IS FLUFFY, BEAUTIFUL
AND LUSTROUS
Girls! Get a 25-cent bottle of "Danderine" and try this.
Also stops falling hair; destroys dandruff.
Tour hair becomes light, wavy, fluffy,
abundant and appears as soft, lustrous
and beautiful as a young girl's after
a "Danderlne hair cleanse." Just try
this moisten a cloth with a little
Danderlne and carefully draw It
through your hair, taking One small
strand at a time. This will cleanse the
hair of dust, dirt and excessive oil
um in lust a few moments you have
doubled the beauty of your hair.
Besides beautifying the hair at once.
Danderlne dissolves every particle of
UMSHAPING
Lastikops Corset, for all
medium and slenderhgures.
Bands of Lastikops Cloth
on the very long skirt, at
side-front and across hips,
produce extreme slenderness
all around below the waist,
reduce large upper limbs to
natural size. Sizes20to30:
HO. 505 low bust )$r
Fine White Coutil )
No. 607 is same, but of white
batiste-$5.0O.
Be a Wise Woman!
BROS, Manufacturers, New Yorfc
5. State how many people the recipe
Is intended to serve.
Contributors may explain, in a few
words, the special merits of the recipe
submitted.
The prizes will be awarded by a
committee of practical housewives and
domestic science teachers, selected by
Miss Lilian Tingle.
The Oregonian reserves the right to
print any of the contributed recipes
which fall to secure a prize. Manu
scripts cannot be returned.
In the event of the same recipe being
sent In by different contributors, the
one bearing the earliest postmark will
be given preference in awarding the
prize.
The toplo for February will be "My
Best Salad." The "daintiness" and "de
liciousness" of any salad may be taken
for granted and should not be specially
.mentioned in the recipe. The writer
may, however, state the sort of meal
or occasion for which she considers
her salad most suitable, since all salads
are not equally suitable for all occa
sions A salad's "suitability" Is de
termined not only by its appearance
and composition, but also- by what
accompanies It, or by Its relation to the
rest of the menu. A good "evening re
freshment" salad, for instance, might
be utterly unsuitable for use as a "din
ner salad," and vice versa.
The contest for February closes Feb
ruary 28.
Great Vogue for Buttons.
Dry Goods Economist.
Fashion continues to provide for a
liberal use of buttons for ornamental
purposes. Novelty shapes. In small
sizes, will be especially prominent.
Fancy fioral and Bulgarian effects in
crystal will be particularly successful
for the earlier part of the season. Pearl
and Roman pearl, especially in novel
shapes, will score heavily. Rhinestone
clusters and rhinestones in combina
tlon with pearl win be taken. White
crochets will be In enormous demand,
especially toward the latter part of the
season. Many new effects are shown,
both in white and in colored. The
former will lead.
Cider Eggnog. '
Washington, D. C, Herald.
Tou may elect to have but a few of
your most congenial friends drop in to
exchange greetings. If eo, it will not
bankrupt you to serve this drink for a
novelty. For each glass a tall tum
bler beat one egg yolk very light with
a teacup of sugar and pour this over
five or six lumps of Ice. Fill the glass
with good sweet cider. Just & little
hard, put the white of the egg on top,
frosted with a little powdered sugar.
and dust nutmeg over it If you choose
you can beat the eggs without separat-
jng them.
II A FEW I
dandruff, cleanses, purifies and Invig
orates the scalp, forever stopping Itch,
lng and falling hair.
But what will please you most will
be after a few weeks' use when you
will actually see new hair fine and
downy at first yes but really new
hair growing all over the scalp. If
you care for pretty, soft hair and lots
of it surely get a 25-cent bottle of
Knowlton's Danderlne from any rrug
gist or toilet counter and Just try it.
IOH
i ; . - 1 ;