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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (May 25, 1913)
6 - SHIRRED NET MAKES AN ADORABLY V YOUTHFUL DRESS FOR AFTERNOONS Effect Is of Elaboration, but Frock Really Js Inexpensive-Net Also Is Popular for Afternoon Commencement Wear and With Embroidery and Flouncq? Makes Ideal Graduation Dance Gown. 1 e " ft I' - Kit il 11 It - - '4 " z2 zzTzL?a Hjr'ji'SZ -. NEW YORK. May 14. (Special.) NotMthatandinir t effect of elaboration this little afternoon dre i really very Inexpensive, for It Is -made almost entirely of white wash net. The shirred net bodice Is at tached to a yoke of allover lnee. which Is drawn tip on a pale blue ribbon. This bodice, with Its drooping lace sleeve. Is separate from the high-necked Kuimpe of corded net. which may be removed when the little costume is worn In the evening, for dancing, and a decollette net gulmpe substituted. The tunic has a deep double flounce of the net also drawn up with chine embroidered flouncing. , Thla year net Is a very popular mate rial for graduating frocks and is used In combination with lace and machine embroidery In most effective ways. The frock Illustrated Is Intended for a com mencement that takes place In the aft ernoon. It is pure white, of course, the sheer net being mounted over white Chinese silk and the wide sash being of white satin, while white satin rib bon Is banded girlishly about the head. The arrangement of wide filet lace bandings on bodice and tunic Is notably good. The evening commencement Is usu ally followed by a dance, and though graduating gowns must always be girl ish and rather simple In type, a dance calls for something particularly festive. Embroidered net flouncing has been used to make this graduating and danc ing frock. The three-tier skirt Is mod ish and the net flouncing is gracefully arranged on the bodice In deep bertha and sleeves. The very , wide, high placed sash Is. of white brocaded rib bon and beneath the ankle-length skirt show buttoned boots of white buck skin. This girl graduate has tucked a big white ribbon rose against her dark hair with good effect. Paris. Paris cor. N. T. Times. Americans have been rejoicing this week over the opening by a young countryman of an exclusively Amer ican candy shop, where real popcorn can be had freeh for the first time in the history of Paris. The "popper" is wielded daily by a white-clad cook. In a conspicuous position 5ut inside the window, and a large number of vis itors have already been attracted. The "popcorn shop." as it is called, has been decked out In charming fashion. American artists of the Latin .mrt.r tmvinir contributed decorations for posters and designs for candy J boxes, lamp shades and the signboard. American candy and other home deli cacies will be supplied as well as tea. while Wflsh . rarebit, a dish unknown to JTenrn people, may be had every night. In a few days American pan cakes will also be provided. The proprietor of the "popcorn MANY TEMPTING DISHES PROPOSED IN RECIPES FOR MEAT SUBSTITUTES Nut Loaf, Bice Croquettes, Macaroni Relish, Egg Cutlet, Breakfast Fritters, Vegetable Omelette, Bean Loaf, Tomatoes Stuffed With Anchovies, and Pimento Potatoes With Cheese Are Some of Offerings. THE following are recipes contrib uted by readers of The Oregonian In connection with the recent meat substitute recipe contest: . t laf. One cup walnuts ground or chopped fine, one cup bread crumbs, one egg. one teaspoonful salt, one-half teaspoonful sage, one small onion grated. Mix In order given and add one cup of milk, to moisten. Shape Into loaf In center of broad, shallow pan. and bake ii minutes In moderate oven. It should be brown like a beef loaf when baked. Serve In slices lIKe beef loaf with to Diato sauce. Sauce Larg granite spoon of flour. III I X V ; - ' '" :.', -V . L, - , f ' ; . : J l "i. I V. VS-V If ; , . . j k-4ht store" Is a young writer of short stories from Portland, Or., who has been In Paris only a few months. Ha ex plains that running the shop will en- tablespoon of butter, one large onion grated. Brown these three Ingredients to gether, then add one-half can tomatoes, one tablespoon sugar and one-half tea spoon salt. Cook well and strain through a sieve. Serve hot from gravy bowl. The elements contained la this dish are wholesome tissue-builders. This will serve four people. Mary O, Can field, 498 Hall street. Portland, Or. atiee Croquette. One-half cup rice, one-half cup boil ing water, one and one-half cups milk, one-half teaspoon salt, few grains cay enne pepper. - - Pick over and wash rice. Add boiling water and Cook la double boiler until THE SU.VDAY able him to give a time to study -here. large part of his rice has absorbed water. Add milk, salt and cayenne and cook until rice has absorbed milk and the rice is soft. Spread on plate to cool. When thor oughly oold shape into cylinders or balls, dip In fine bread crumbs, egg and crumbs. Fry In deep fat and drain on brown paper. Pile on serving dish and pour around cheese sauce. To dip cro quettes, beat one egg slightly and add two tablespoons cold water. Cheese Sauce Three tablespoons but ter, three tablespoons flour, one and one-half cups milk, one-half teaspoon salt, few grains pepper, one cup mild cheese, grated or cut in small cubes. Melt butter, add flour and stir until well blended. Pour milk on slowly. ksUrring constantly. Bring; to boiling OREGONIAJC, PORTLAND, point and add salt, pepper and cheese. This recipe serves four grown per sons generously. We use It as the main dish for luncheon or dinner. If served with tomato salad it is particularly good, an makes a "balanced" meal, as well as a satisfying one. Miss Earll C. Weaver. Ashland, Or. Flak Salad. Boil two pounds of halibut In salted water until done. Break into small pieces, removing all skin, bone and fat, using two table forks or the purposes Chop one small head of fresh lettuce adding ;t to the fish when well cooled. ' t-. rtr.A lmi teasDOOn of salt. 1iraaiiiB v.w - one dessert spoon mustard, two dessert spoons sugar, two dessert spoons boil ing water, a lump 01 uuli v,-..-.-iL. t ihrM esrirs. one-half cup of vinegar, two-thirds cup of sweet m1r.'. "tuoar hoillnsr water and butter together first, stirring un til smooth. BreaK in me ess "i .11 n hinjui Add the vine- gar gradually, stirring all the time. This will mane me in6iw.ou - i. i. oil Htrht. Add the milk carefully, a little at a time and stir continually untu me. wi.u.c . .1- t v " niapii nvpr the fire in a BII11MJL11. 1 1 1 j . .... - - - - double boiler, cooking until the con sistency of thick cream. When the dressing has cooled, mix one-hall of it with the prepared fish and pour the balance over the top. Garnish with parsley and hard-boiled eggs. This Is enough lor rrom hi, m cjb". rr.1 .5 inn- ma Itr, nn f TCP p - persons. mo ui"B'ft - . .in oaniiwiphpii And if the lent nuci v , . taste desires the sugar may be omitted from the dressing. Jirs. ri . 465 Marguerite avenue, ruru, Macaroni Relish. One-half box macaroni, one-half can a. sa no et hnron. lUIHHlUCD, OL o.0 otv mooarnni which has been broken into short lengths, in plenty of salted water. Cut the tall-end (about one inch thick) of a strip of bacon in small cubes ami rry crisp, mm of the fat into a baking iish to grease J I. rut lit O-ahl VW J " and tomato, seasoning with a little salt and red pepper, uver an mm wo - i-i, to. nn with fine crack- con aim - " - " - er crumbs and bake 80 minutes in a hot oven. This will serve eignt persons. Mrs. W. W. Remington, Hood River, Or. Eel Cutlet. Three large boiled eggs (cut. not fine), one-half teaspoon onion juice, one-fourth teaspoon pepper, one table- .Knnui Tmrslev. one pint milk. two and one-half tablespoons flour, one tablespoon Duiier, unit " i. hnlf franm HftUCfi Of flOUr, butter and milk, cook thoroughly. Add eggs, onion juice,, parsley, etc. Spread about one-hair men oeep uh j,!"-"."' j i too Tform into CUtletS. Dip in egg and bread crumbs and fry. For croquettes, iorm miu oaua tat Karva on larere platter with mound of cream sauce in center. Arrange cutlets next witn grecu p j ra This dish has meat ttrUUlIU W U L ' 1 . . value and is not as fussy to make as the recipe sounds. Mrs. r: u- xiicuamo S70 Larch street, Portland, Or. Spanish Rice. ..I, n riff, one-auarter pound salt pork, one-half can tomatoes, pap rika. Boil in a large, uncovered kettle one half cup of rice In three or four quarts of boiling water, to which one table spoon salt has been added. If you like to bleach the rice add the Juice of one lemon to the boiling water and boil hard for 20 minutes without stirring. Drain in colander, pour cold water over it and place in oven to dry. Cut a quar ter pound' of salt pork In small cubes and two tablespoons of onions. Fry until crisp, but not brown. Add one half can of tomatoes, let s.'mmer, add rio. narnika and salt to taste. Cook slowly a short time. This serves four persons and is gooa .r Mrs. I. Penfleld, 757 East Flanders Street, Portland, Or. Codflsh Balls. . i . .AAnah otia nnnrt raw potatoes, one medium sizd onion, one eg?- one tablespoon butter. ,-" . . i. - Ar,flaH in water for three hours or more, and then remove bones and shred into smau pieces. jt . . . nA nnlnn Tint- with fish CUt Up puioiuco ' i - ' . and boil until potatoes are done. Mash, add butter ana sail, n nctcooo-w. - ii.i n-e nonnpr beat with a lew tspi " fork, then add a whole egg and beat until light, k.h.. t . .iiio iiii anfl then form into balls. roll in flour, and fry in deep fat. This serves six persons, me tuu' j ..ii..t.A in th oven for an- other meal Mrs. A. D. Miller. 937 East Twelfth street. North, t-oriiami. vr. Breakfast Fritters. One-half cup rice, one-half cup corn, two eggs, one-half teaspoon salt, one Answers to Correspondents BT LILIAN TINGLE. EAGLE CLIFF, Wash.. May 15.-W11! van nleasA puDiin rcyL' - -, gr .h.m brdT I would Uke rec'pe, that do lot -call , for mixing overnlEh Thanking you In aavance mi " RAN and graham bread l , yeast cake softened in v cup .o.!n ...... . .tv with i nun cooled and VI (1 III 1 , mi . r - u.j ni. n u. min molasses (ac- BUltlUCU lllii iv , in ' . r cording to taste), 2 tablespoons butter, 1 teaspdon salt (or more, to taste), 2 cups coarse graham flour, V cup bran. 1 cups bread flour. Mix very thor oughly with a wooden spoon. The dough . . - . . - mm V f 11 lfnlH- If gnouia not dc hi ui cimu&i- - the minimum amount of molasses is used add tablespoons rauie cover ana iei siauu In bulk. Cut down and turn over a .... . it Tlsic little witn a aniie in 2 greased pans, brushing the tops ... . .... t .ln until nearlv Witn Duller, iici i . double in bulk and bake 1 hour. If a coarse bread is needed use 2 cups graham and cup bran. The bread will, of course, be very dark and coarse-grained. ' . . i . irqnt li o ll I n cr Let me Know n j" " nowder or sour milk graham and bran bread. Portland, Or.. May lO.-Klndly give rec ipe for a good luncheon salad. MRS. M. I am quite unable to Judge what kind of a salad you would consider j i- trsti. trn to the Public Library and consult the files of the Ore gonian for Marcu, you u -number of very varied fecipes for salads, many of which would be suit able for luncheon. In the library, too. you will find a number of "salad hooks and standard cook books, from which you may obtain suggestions. The "goodness" of a salad, for luncheon de pends not only upon the personal taste of the maker and of the eater but also upon the relation of the salad to the rest of the menu and the table decora tions in regard to food values, flavor, color.and form. Knowing neither your taste nor your intended menu, it is Im possible for me to jieip Portland, Or.. May 16. Kindly give a recipe tor strawberry shrub, also for whole "rawberrlo. in syrup and candied straw berries. Thanking you for ""j Strawberry shrub. Dissolve 2 ounces citric or tartaric acid In 1 quart water Pour It over 6 pounds ripe picked berries, slightly crushed. Let stand over night. Next day drain and add 1 pounds sugar for every pint Juice. As soon as the sugar Is dissolved the shrub may be "put up without heating. In sterilized cans, as the high proportion of acid and sugar is usually s strong enough preservative and the fresh berry flavor need not be dissi pated by heating. This "shrub" is used as a Summer drink diluted, to taste with plain or charged water, or combined with other fruits in a mixed punch. It can also be used as the basis for gelatine desserts, Dudding sauces, frozen dishes, or (com MAY 35, 1913. tablespoon flour, one teaspoon baking powder. . This combination takes the place of meats for breakfast. The rice should be cooked a day before, so as to have it ready for morning ana cwmeo -is preferred. ' . . .w ivi ao-ira thnrous-hlv ana Ctll WIG i-" " o- ' - add corn, rice,- flour, baking powder and salt. Mix well. ' Have a well-heated pan on the stove. Take one tablespoon of butter and when, hot try as you w uum tum i...- -n-l -1 th.v wilt ha n. H f- . : . : .w. nnth wlfiP-l- This IS liuiuua w jnii " " enough for our family of four persona Jirs. otriijviiio, iiiw w.... street, Portland, Or. Vegetable Omelet, Six eggs (the white of one left out). vrv three slices of bacon, chopped fine, and when brown take out the ba con and leave the Juice. Beat the eggs . 1. 1 1 l a rifii-nr aa-tr h P R t P T . inoruugiuji c " -OB Add salt, paprika and one-half teaspoon or nour, ana iasii me vna n.i.c beaten. Pour in the hot bacon fat and i- , .M. DoMrA Inrnln? Rdd COUtt u il uuc Dmsi ' o, the bacon, a can of asparagus tips or a . , T n 1. . nalrB can ol fTencn pt;o.. - . .n th n m p 1 n T anil lenvc it IUIUC1 1.11 - in the hot oven two minutes after it has been turnea. ... . v - . .lila nmalut a( 1 1 not II Llie 1AL '3 iiw. ....a ... fall down. Mrs. M. H. Preston. Baker, or. Bean L.oaf WltU Klce. One pint of beans, one-half pint of . i . . i, , l n(nt nt m il If nun sn.lt- rue, u:ic-""" i" " - ' spoonful cf pepper, two tablespoontuls of butter, two tablespoonfuls of flour, one teaspoonful of salt. Soak the beans over night; next morning drain, cover with fresh boil ing water and boil for 30 minutes, drain and throw the water away; cover again with Iresh water and simmer one hour until tender. While the beans are cook ing, wash and boil the rice; it must be dry. not sticky. When the beans are cooked, press them through a colander. Rub the butter and flour together, add me miliv, piaue wer hcul oim Bin i 1 1 1 UUlllllg , 1.13 cu. " J - - " pepper to the bean pulp, stir until soft, .1 J .1 t U rrn 1, ; .iA a LlltSIL tzAA mo live. a v .1 nun ... .w v II (1 11 1 II uisill, Ll ill il ii i hi a, 141111,1 u I "i 40 minutes, until brown. Will serve six 1 I""! T .1 I. 1 1 1 .1 .. -.. .1 ptsupie. i. uiu uinii 1 u ti 1 oiii.m aim oti i lu lit. 1 J . . 1 . nv.AllAni nH 1,,nK- ntLil uuiu Dian 13 cm 1 1 in. 1 mi 1u111.11 eon the next day. Mrs. J. W. Keller, 308 JJdai f ui ij 'ai.iiu BLicci. 1 1 1 j . Macaroni and Cheese. One-half pint of - broken macaroni (cooked In salted water 20 minutes). one good-sized cup of thinly sliced cheese, one and one-half cups of sweet milk, two cups of crushed crackers, three eggs, one-fourth teaspoon ,of salt, butter the size of walnut, dash of pepper. Have baking dish well greased, put in a layer of macaroni, one of cracker crumbs, sprinkle cheese and butter over crackers, and so on until all of mararoni is used. Beat the eggs well, stir into the milk, pour over contents of baking dish. Bake in a moderate oven until custard sets. If liked, left over ham, salmon or any kind of meats, minced fine and put In with macaroni, makes it very nice. This- will serve from eight to 10 people. Mrs. T. J. Carson, Boyd, Or. Tomatoes Stuffed With Anchovies. Six good-sized tomatoes, -12 Italian anchovies, 4 hard boiled eggs, a little Carragon vinegar, French dressing, six spoonfuls mayonnaise dressing. Peel tomatoes, scoop out as much of the in side as possible without spoiling the shape. Use Italian anchovies, put up In oil, two or three to each tomato, ac cording to size. Wipe fish dry and re move all the skin; cut into bits, and add equal quantity of chopped hard boiled eggs, a little tarragon; moisten the whole with French dressing; stuff the tomatoes and place each on a let tuce leaf, with the open side of the tomato. Serve with a spoonful ef may onnaise on top. This rule will serve six people-. Mrs. George Kiter, 255 South Kane street, Roseburg, Or. Pimento Potatoes With Cheese. cm. ntiim-R!7fii potatoes, one-half can of pimentos, one-half cupful of grated cream cneese. sail auu iicic to taste, one and one-half cupfuls of cream sauce, three tablespoonfuls of bread crumbs, two tablespoonfuls of k.h,. Ttr.il cool and slice potatoes, add the pimentos, cheese, salt and pep per. Turn Into a outterea oiiu"6 u.o... pour over the sauce, sprinkle the bread crumbs over the top, dot with the but ter and bake for 20 minutes.- Serve hot. This recipe serves six persons. In my recipes all measurements are made level. A measuring cup divided into thirds and quarters Is used. This Is my best meat substitute and the com bination of the cheese and cream make it as wholesome as any meat dish Mrs H. V. Anderson, Grants Pass, Or. bined with apple Juice from green app.e parings) for fruit jeny. a mnui Bu. is made by using a smaller amount or , i - nnnv ii 1 in he reduced aCMl. J.11C D 11 in i J " ; , to 1 pound for every pint if less acia is used. UOOO vinegar iimj . place of the dissolved acid, but the flavor is less "strawberry-ish. Raspberry, blackberry, cherry, peach, prune, currant or apricot shrubs are similarly maae, tne anioum. m being varied slightly according to the natural acidity of the fruit used. These . i snj in little in flavor if Jl L 111-111 1 i-'ii- - . . . scalded to Just below boiling point be fore being seaiea m j-- The fruit pulp can generally be util ized for marmalade or conserve. Whole Strawberries in Syrup. Select th vnrv finest berries for this rich. "Imported-looklng" preserve. When the berries are picneu aim v --mi Him hi- with si. ear. using Vl pounds sugar for every pound of fruit. Cover, set in a cool place and let stand from 6 to .24 hours (accord ing to the weather and your conven ience) In order to draw out the Juice. Set the kettle on the stave and bring slowly to boiling point, simmer 15 min utes, skim, cover witn a cioin, aim aside over night Repeat again, sim mer 10 minutes, and either finish off nnw. or after another "ripening," as suits your convenience. To finish on place me utin -boiling point) in sterilized cans (use a .i.i-inn.1 unit Vir.ll down the juice a little (the exact time depending upon the wateriness or tne oeriieo; m clinging but not ropy syrup. Pour over the berries ana seal, toior aim i.nv. Is often Improved by the use of a little lemon Juice or a few crystals of citric acid added at the first boiling. This preserve, if carefully made from fine selected fruit, may well take the place of the regular (and expensive Aunt Sally's Advice ' To Beauty Seekers Lydia says: "I've tried most every thing for my freckles, but can't lose them. What do you suggest?" See answer to "Stella," The treatment sug gested I've never known to fail In any case of freckles or other cutaneous blemish. P. J. K. asks: "Is there anything better than massage to remove wrin kles?" Too much massaging may ag gravate a wrinkled condition, tending to soften and loosen the tissue. I ad vise bathing the face in an astringent lotion made by dissolving an ounce of powdered saxolite in a half pint witch hazel. This is remarkably effective. Stella writes: "My complexion is horribly muddy. What shall I do for it?" Get an ounce of mercolized wax at your druggist's. Apply this nightly like you'd use cold cream, washing it off mornings. This will cause the of fensive cuticle gradually to make way. by a process of gentle absorption, for the clear, velvety, healthy-hued skin underneath, Woman's Realm. ARavishiDg Beacrtyrjoa fm. van oe une Says Valeska By Valeska Suratt A FEW days ago I received a let ter from one of my readers stat in that she had been using two of my formulas which I had published in these columns. One was for re moving wrinkles and the other for beautifying the face and arms. She said she had received no benefit. Further along In the letter she made the remark that she had been "using the formulas faithfully for a week or ten days." Imagine a week or ten days! Once in awhile a letter of this kind received makes mo feel as though some people need guardians. But happily I am not beset with very many exhibitions of such lack of good Judgment. The formulas I give I have almost been impelled to call little miracle Workers; not in the sense that they produce their results In a week or ten days, for that would be ridiculous, but in their positiveness of action. Faithful use of these formulas for a reasonable length of time will never fail to make you wonder at their power. Much of my mail contains requests for my sure wrinkle eradicator for wrinkles little, wrinkles deep, wrinkles few, wrinkles by the thousand, crow's feet, deep lines and sagging cheeks. For all these, the following formula is absolutely unequaled: Pour half a pint of hot water in a bowl and place the bowl in a pan of water over a slow fire. To this add two ounces of eptol. Stir until it is dissolved and starts to cream. Then remove from the fire, slowly add two tablespoonfuls of glycerine and continue to stir until it is cold. Eptol may lie obtained for no more than fifty cents at any good drugstore. This cream should be ap plied very liberally and thoroughly rubbed into the skin until it has dis appeared. The "cream will not grow hair on the face. Keep the cream in an air-tight jar or bottle. OBSTINATE Tour muddy, freckly, spotty skin will clear wonderfully by using thi3 mixture: Let half a pint of water come almost to a boil. Add two tablespoonfuls of glycerine. Keep stirring while adding one ounce of zlntone until It is all dissolved. Then let it cool. If the cream is too thick rb pour easily from a bottle, thin it down a little with more hot water. The cream will be white and satiny. Hold a wet, hot towel to the face sev eral times for several minutes. Rub this cream on the entire face. Then wipe off with a soft dry cloth. Then apply again and let it dry on the face. Repeat this again at night. Any good druggist will let you have zintone for about fifty cents. Imported Bar-le-duo strawberries and Is as good as the latter for serving with cream cheese. ' Candled Strawberries. Begin as above but use equal weights of sugar and berries, gradually concentrating the syrup by alternate simmering and standing until the berries are thor oughly saturated with sugar and are plump and Inclined to look transpar ent. Then drain on a sieve (the syrup can be used, with acid, for a "shrub," or for desserts of various kinds) and leave the berries on the sieve to dry a little over the surface, then roll in granulated sugar and let dry a little more. Store In airtight boxes or tins, using granulated sugar as packing. Use plaiir as a confection or for deco rating cakes and desserts or use as centers or decorations for fondant or chocolate bonbons. Stoned cherries may be similarly treated but the sugar must Tie added gradually so as not' to shrivel the fruit Bathroom Is Necessity in American Home. Servants Even Demand Separate Place for Dip on Entering Service of Employers. NEW YORK, May 24. (Special. Less than 50 years ago a bath room was possessed In New York City only by the wealthy and the pro gressive and modern household. Some of the largest houses In England even at the present day, are unprovided with baths; and valet and lady's maid fetch in the tub and Jugs of water for the morning bath Just as they did half a century ago. But the more or less lux urious bathroom has come to be an established luxury in America. One finds it away out In the country where Health and BY MRS. 3essle I have constantly advised i against the use of hair bleaches and dyes. Clara I think you are foolish to worry about a few pounds of extra flesh but If vou fear that your waist line will disappear entirely, go to your druggist and get four ounces of par notis, take it home and dissolve it In 1 pints of hot water. . Take a table spoonful three times a day. before meals. Parnotis makes superfluous fat disappear. Christina If your hair Is falling out and your scalp scaly with dandruff, apply this home-made quinine hair tonic once or twice a week and watch vour hair grow in long and abundant. Dissolve in V4 Pint of alcohol 1 ounce of quinzoin and add pint of cold water. Rub well until absorbed by the scalp and hair. Miss Wood Plenty of good lather Is an essential to the success of any shampoo. Some soaps that lather well make the hair brittle and hard. It is better to use plain canthrox for sham pooing purposes- Simply dissolve a teaspoonful of canthrox In a cupful of hot water and stir well until It is all dissolved; then take your shampoo by pouring the mixture on the hair and rubbing in well. It will cleanse the scalp thoroughly, make the head feel good and keep your hair soft and fluffy. Margie 'Indeed, I am always , glad to repeat a reciie. The wrinkle re mover formula which your friend says she read in these columnsi and found absolute In Its action is easily and cheaply made at home by mixing one ounce of almozoin with one-half pint cold water and adding two teaspoon fuls glycerine. Stir and let Btand for one day. To remove or prevent wrinkles, apply this vegetable cream Jelly thickly and leave over night, then wash off and with more of the cream massage thoroughly. I have never found anything to equal almo zoin Jelly cream to remove wrinkles and keep them away. It contains no oil or fatty substances which might promote the growth of hair. You will also notice by its use not only your wrinkles disappearing, but the large pores of the entire face, getting much smaller and the skin very soft and velvety. Mrs. L. E. No doubt glasses spoil your looks." Probably you would have no need to wear glasses If you would , L. :.' . .:AX - W and 1 "". - i 'ti-e.lk. of sull America's Most Beautiful Actreu Clvas Her Own Oricinal Secrets By Which She Beeutified Herself la a Most Remarkable Way. CRETIA For any llcht or heavy ous hair, this win never ran, s unsurpassed. Get one ounce solution. This you can K't drugstore for $1. Apply It with tile tinner lips to tne su perfluous hair, keeping the iiair moist witli It tor two or three minutes, until it has been dissolved. Then wipe it off with a damp cloth and wash the skin. MRS. L. T. A. Tou will admit that a formula which will develop th bust superblv, even in cases of those who have been mothers of several children and who have lost almost all their de velopment, must be a very remarkable product. This is the formula try it: In a half pint of cold water dissolve two ounces ruetone and halt a cup of sugar, all well mixed together. Of this take two teaspoonfuls throe or four times a day in a wine glass of water after your meals. The ruetone will cost you $1 at the drugstore. SL'SANNA M". O. Your liair will ab solutely stop falling and bejrln to grow most luxuriantly 'if you will use this: Mix half a pint of alcohol with half a pint of water. To this add one ounc of beta-quinol. Shake thoroughly and then it will be ready for use. If you prefer, you can -use imported bayrtim instead of the water and alcohol. The beta-qulnol you can get at almost any drugstore for not more than r0 cents. This formula should be applied very freely to the scalp after brushing It generously for a few minutes all over. Rub the tonic thoroughly Into the scalp with the finger tips. A shampoo is exceedingly Important. Po not use soap on your hair. Eggol, which you can get at any good drug gist's for 25 cents, is surprising in its action in ridding the scalp of every particle of scurf and foreign matter, which nothing else, not even scrub bing, can do. CONSTANCE The blackheads arounfl the mouth and chin, or on any part of the face, can be quickly eradicated. First wash the face with hot water and soap. Then sprinkle some neroxln gen erously tipon a sponge made wet with hot water. Then rub well for a few minutes on the parts ft the skin which are affected with blackheads. lou should be able to secure tho neroxln at any druggist's for 60 cents. PIMPLY FACE The pimples you have will vanish and no more will ap pear. Dissolve 12 ounces of granulated sugar In one-half pint of water, add one ounce of sarsene and mix tlin whole together thoroughly, then add more water to make a pint. Sarsene Is a liquid which you can get at tho drust store by the ounce. Get it In tho orig inal package. Take one or two tea spoonfuls of this mixture three or four times a day, with a little water if do sired. Adv. water has to be pumped by means of a windmill. One finds it In the most ordinary tenement house in town, though often several families slia tlia privilege of one bathroom. Well ap pointed dwelling houses have a sepa rate bath for each bedroom; or at least special baths attached to guestroom, nursery and servants' chambers. The up-to-date cook and housemaid stolidly refuse to consider a "place" which has no separate maids' bathroom. The well-equipped bathroom has a porcelain enamel tub, lavatory and foot tub, glass shelves, nickel-plated towel racks, garment hangers and fittings. The tub Is provided with an overhead . v. . n- en-av ii-1 1 li n. rii rt u in to en close the bather.' Bath and hand towels a-plenty are always supplied gener ously, and if the occasional guest la ushered Into tho bathroom ho finds a fresh package of toilet soap and clean trxwels conveniently at hand. Now Is the Time to Get Rid of Thesa Ugly Spots. There's no longer the slightest need feeling ashamed of your freckles, as the prescription othine double strength is guaranteed to remove these homely spots. Simply get an ounce of othine dou ble strength from Woodard, Clarke & Co., and apply a little of it night and morning and you should soon see that even the worst 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. Beauty Aids MAE MARTYN use a good eye tonic. Get an ounce of crystos from your druggist and dis solve It In a pint of water. Drop one or two drops in each eye once or twice a day. This Is wonderfully strength ening to the eyes and will not smart or burn, but makes dull-looking eyes bright and clear. It is Just fine for dull, tired, inflamed or weak eyes and for granulated eyelids. Dora H. Buy a small, original package of pyroxin and with fore finger put some on eyebrows occa sionally. This makes them grow thick and silky. Stubby, straight eyelashes will come in long and curly if pyroxin. be applied at lash roots with thumb and forefinger. Use care so as not to get any where no hair is wanted. Young Wife Don't -be discouraged. A delatone paste will dissolve those hairs and leave the skin smooth and clear. Just get a small, original pack age of delatone from your druglst and make sufficient paste with the pow der and water to cover the hairs. Ap ply, and after two or three minutes remove and wash the skin. This Is an unfailing remedy Florence E. To prepare a complex Ion beautifier that will make the skin, soft, white and smooth, put two tea spoonfuls of glycerine and four ounces of spurmax in H pint of hot water or witch hazel and let stand until cold. Apply to the hands, forearms and face with the palm of the hand and con tinue rubbing the skin where applied until dry. Unlike powder, when on It seems part of the skin and does not rub off. Several of my friends have told me that this spurmax wash is particularly effective for sallow, dark and oily skins. It Is much less ex pensive than ready-manufactured face washes. Naomi Don't worry about your condition. Nearly every person needs a blood tonic and liver Invigorator In the Spring. Prompt treatment will en able you to rid yourself of those yel low blotches and pimples. Get from your druggist 1 ounce of kardene and hi pint of alcohol. To these add H teacupful of sugar and put into 1 Va pints of boiling water. This makes an excellent system tonic that purifies the blood and arouses the liver to healthy action. Take 1 tablesr-oonf ul 5 minutes before each meal and be fore retiring. Read Mrs. Martyn'a book. "Beauty," $5. Adv. FRECKLES
