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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (Dec. 21, 1913)
"the ruxdat okegoxiax, Portland, December 21. 1913. WOMEN WHO FIGURE IN WORLD NEWS ARE CAUGHT BY PRESS CAMERA MEN ; . - Dr. Maria Montessori, of ItaJ.7, Lectures in United Stats Librarian of Late J. Pierpont Morgan Is Leading Authority on Books Duchess Wants Job as Censor of Plays. kM Ssd dJ NEW YORK. Dec 20. (Special.) Dr. Maria Montessori. of Italy, the originator of the world-famous method of teaching 'children, recently delivered a course of threo lectures here. Sne used motion Alms to illus trate her talks on her work carried on In the Houses cf Childhood at Rome. Sha will remain in this country several weeks, traveling- as far west as Chi cago to lecture. She speaks no tng llsh. so all her lectures in the United States will be delivered through an in terpreter. Dr. Montessori is the flrst woman who ever studied medicine In Italy. It was only after she had been permitted to enter the College of Medicine In Home by only giving her initials to the authorities, who believed ber to be a male student, that she was permitted to pursue her studies. She originated her unique method of early education for children in 1907. Miss Belle Green, secretary and li brariun 'it the late J. 1'ierpont Morgan, helped till his wonderful library on Uast Thirty-sixth street, New York, with the priceless collection of books and manuscripts which it contains. At his doath. Mr. Morgan bequeathed Jj'i, 000 in cash to Miss Green, stipulating th t she retain thn position of librarian during her lifetime under his ton. Miss tireen is said to be the leading woman authority on libraries. She attends all important book sales, and her judg ment Is considered pre-eminent. The Duchess of Rutland wants to be the play censor of Grent Britain. It Is a thankless Job. but that would not deter her from accepting it. because she . is so unpopular now that she could add little to the list of her enemies by what she might do in judging plays. The Duchess is a confirmed hrst-nighier and is reckoned a good Judge of the drama: and there does not seem any good reason why she should not sit in Judgment on London's dramatic offer ings. The Duchess is the mother of Lady Diana Manners, a pretty tut ec centric beilo of English society. ' Mrs. George G. Heye has got her divorce and alimony of $15,000 a year. When Mrs. Ileye sued her husband, the well-known banker, she asked $78.f00 a year, which the court denied. The' 3 T( i. 74 ft ; r I" 3 i HSIlTTil H J JTJS&S JeJte. fa--"' lecture on un- court also read her reasonableness. Mrs. Julian Heath is the head of the Housewives' League, which is carrying on the campaign. for cheaperof?t.s. She Is Issuing from day to day bulletins showing housewives how they can cook without eggs. The movement, which started in New York, hns gone all over the United States. MEXICAN SQUARE MEALS OCCUPY THREE HOURS Teast Starts With Fruit and Ends With Old Reliable Black Coffee Soups, Meats, Eggs and Podding Go Between Recipes Given. slice, the round way, and rather thick, either russet or greening apples. Spread the cheese mixture over each slice, and serve. , I,oma tie Vara.' This closely resembles our brown pot roast. Slice quarter of a pound of suet thin and fry out the oil thoroughly. Put in a sliced onion and fry brown, then put in a four-pound roast of beef and brown quickly on. all sides. Take the Juice of a large tomato, the pulp of a chile pepper, two whole cloves, one teaspoonful of vinegar, one of sugar, salt and a dash of pepper. Put Into the pot with the meat. Add just enough water to keep the meat from scorch ing, cover tightly, set on the back of the range and cook slowly until ten der. Serve with brown gravy. Polio Gnlsado. Steam two tender Spring chickens for 20 minutes, tfcen cut up as for fric assee. Rub a can of tomatoes through a sieve to take out the seeds and hard pieces. Add a can of corn, a green peppe- chopped fine, and little minced parsley. Season with paprika, salt, cayenne and black pepper. Put In the pieces of chicken and add cracker crumbs to thicken. Turn Into an earthen baking dish, put large lumps of butter over the top and bake harf an hour. Then serve. , , Rellenoa de Qnesa de Groyere. Put six chile peppers In the oven for a few minutes, then wipe off the outer skins with a cloth. Cut off the tops carefully, removing the seeds and veins, make a stuffing of strips of Swiss' cheese flavored with chopped onion, parsley and a few drops of, lemon Juice. Fill the peppers, not very full, however, with this stuffing. Beat four e?Bs. whites and yolks separately, put together and thicken with a tea spoonful of flour. Dip the chile In this batter and fry in hot olive oil un til brown. Serve with tomato sauce. Ensalad. Slice a good-sized eggplant Info strips, and arrange In rows In boiler. Broil until very soft and then mash well in a bowl rubbed with" gar lic Chop well, one Spanish onion, one Spanish green pepper, wltn seeas re moved; a small .bunch of parsley chopped fine, two tablespoonfuls salt. Mix all well. Make a dressing of one tablespoonful of lemon juice and one of pure olive oil. Jrour over ine saiau, toss and serve. aiantleado de Americano. Melt a cup of granulated sugar in a saucepan, add a cup of English wal nut meats, and pour into a shallow buttered pan to harden. When cold, grate or crush fine. Crumble 12 macaroons fine and toast In the oven a few minutes. Make a custard of the yolks of two eggs, fourth of a cupful of sugar, and cupful of milk. Pour over the stiffly beaten whites of two seers and let cool. To a pint or cream, add a third of a cup of sugar and beat thoroughly to mix. Add tne custaru and flavor with marischino, then freeze. When half frozen add the macaroon crumbs and half the grated walnut mixture, and finish freezing. Serve in glasses with the remainder of the grated walnuts over tne cream, Axucarlllo. TliesA little wafers are dainty and delicious as the Mexican pastry cook nremrm them. Cream quarter cup, butter with half cup of powdered sua-ar. Add gradually, quarter of cup of milk and a scant cup of flour, measured, after sifting. Flavor with vanila and spread very thin, with a spatula, or broad knife, on bottom of baking tins, buttered well, first. Sprinkle blanched chopped almonds or English walnuts over tne sunace; crease in squares and bake a delicate brown, cut the squares apart wnue cakes are warm, and give each one a slight rolL - j l T mMr H ti ii LSfi5 Answers to Correspondents i X the states of the Southwest one finds a decided taste for Mexican dishes. Visiting Americans some times complain that they cannot get a good square meal In the Mexican cities, and It Is true that the uninitiated pal ate finds many of the most commonly served and popular Mexican dishes too fervid In flavor. The orthodox Mexican diet is, as a rule, so unlike our milder and less pungent dishes, that the novice must become accustomed to an entirely new order of viands. But one can get a square meal. The arrangement of foods and dishes on the menu is much the same the world over. But look over the variety and number of dishes given on a Mex ican bill-of-fare, ranging from soups sopas) of three kinds down to fruta fruits), dulce (pudding) to the cafe, rich and black, and you will not be sur. prised to find that such a meal may occupy three hours. Though Mexico is a semi-tropic dime and fruits and green fresh foods abound, they are served only as acces sories. Across the border, where It Is proper to begin a meal with fruit and go through with the entire bill-of-fare. Including soup, fish, eggs, beefsteak, chops of veal, mutton or pork, poultry, stewed meats, roasts, then vegetables. not omitting the frijoles and ejotes baked beans and string beans the fruits, pudding, sweetmeats and coffee, the courses must be Berved and eaten one at a time. Mrxlraa oodle Soap. Make the noodle paste as follows: Mix a leant cup of grated Parmesan with a cup of flour, a little salt and cayenne. Beat four eggs and add slow ly, also hair a cup ol cream, or enougn to make a thin batter. Bring to a rapid boil two quarts of rood, clear meat stock and pour the batter Into the bon ing stock through a coarse sleeve or colander, making tne nooaies in long strings. Boll for 10 minutes and serve. Raarketea Mince a cupful of vegetables, mostly onion, and fry them In butter or vege table fat. When a light brown, mix In a small cup of flour and place the pan in the oven. Brown a good, rich color, without scorching or burning. Turn this mixture Into two quarts of good souj stock, scraping the pan well, add a pint of tomatoes stewed, dry and pressed through a sieve, a small bay leaf, half dozen whole cloves and a minced chili pepper. Simmer rapidly for an hour, skimming the top If neces sary. Season to taste with salt and serve. Lebatcr a la Catalaaa. The lobster should be freshly boiled. Remove the meat from the shells, sav ing all the liquor coming from the ahelL Cut the meat In quarters, chop four large Mexican (or Texas) onions and a bunch of parsley, mash four cloves of garlic and fry all together In a gill of olive or vegetable oil until the mixture begins to color. Season with alt and cayenne. Add all the juices of the lobster and the meat, a cup of washed lice and a tablespoonful of capers or pickled nasturtiums, and cook until the rice is well done. Dish up and place a whole piniento on top of the lobster. lUrkerm, aella Uraaa. Carefully remove sardines from the box. using the plain oil sardines: skim bene and drain on soft brown paper. Cut strips from slices of dry bread, bavins then a, trifle longer and wider than the fish. Fry them In oil or but ter until a nice brown. Place a sardine on each strip, with a strip of pimento inside each fish: set In the oven to heat through and send to table with grated Parmesan chee.se sprinkled on the fish and a narrow strip of pimento on top of each. Huevoa al Gusto. This is a sort of Spanish omelet. Fry half a cup of minced onion and green pepper in a little lard or oil, it you prefer. When the onion is tender, but not brown, add four beaten eggs, to which you have added three table spoonfuls of cold water; half a cup of tomato meat may be added. Gnlso. Cut a round steak in small pieces and put in a frying pan with a table spoonful of hot dripping fat, four table spoonfuls of washed rice, a slice of onion and half a pint of boiling water. Cook slowly, closely covered, until ten der. Cut out stems, remove seeds and tough white walls from four Mexican peppers; pour a pint of water over them and let stand until cool. Then squeeze out all the water, mashing them to a pulp. Season with salt; thicken, with little flour, and pour over' the meat, let boil for a moment, and serve. Eatafada. Heat a tablespoonful of dripping In a saucepan, and put Into It two whole green peppers, a sliced onion, one clove of garlic, minced, one tablespoonful vinegar, two peeled tomatoes sliced, half cup raisins and olives, mixed, and a pinch of thyme. Add two pounds of steak, cut small, cover closely and stew slowly and thoroughly. To serve, put squares of toast on a heated platter and pour the sauce over it. Jama Cob Plmlentos. Cut a pound 6f ham Into small pieces; add a pound of sausage meat, two Mex ican onions, and -two tomatoes sliced, a sprig of parsley, or a few comino seeds, and bits of dried chile pepper. Fry together In little butter or drip pings, then pour on a pint of boiling water, cover and set where It will cook gently, without stirring, when thor oughly well done, salt to taste and serve. , rrljolea. Stick a whole clove In a small onion and place it In the bottom of a bean jar. with three cloves of garlic, four pieces of mustard pickle and three tablespoonfuls of mustard vinegar. Over this put a layer of uncooked red beans and a piece of salt pork. Then more beans, and over all a tablespoon ful of sugar. Fill with hot water and make slowly all day. Renew with net water from time to time. Frtjolea Coa Qaeso. Boil two cupfuls of red beans until soft: drain and put In a skillet with a tablespoonful of hot lard and fry, pressing a few to thicken the gravy. Add a cupful of hot water and cook until bubbling, then put in a cupful of grated cheese. Season with a salt and chile sauce, paatre de Maaxaaauii Black Coffee. Take a good quantity of Roquefort cheese and about one-third as much butter and rub together until thor oughly mixed, then add about a des sertspoonful of French Cognac Just enough to moisten, the mixture so it will spread smoothly. Peel, core and BT LlLiIAN TINGLE. PORTLAND. Or.. Dec 1. Kindly give a recipe for peanut butter. MBS. C J. Roast one pound raw peanuts to a very delicate brown. Remove all skins and pass .through the meat chop per. Use the finest knife. Many chop pers come with a regular "nut butter grinder." Put through six or seven times, until perfectly smooth and oily enough to spread easily. Salt to taste about the third grinding. II not ony enough when the paste Is perfectly smooth, a little peanut oil may be add ed. Some makers use a little mayon naise, some a little melted butter and lemon Juice; but well-ground nuts should be oily enough. Pack in glasses like Jelly and cover with parafine. METIGER. Or., Dec. 1. Will you kindlr five, through the columns of The Sunday Oregonlan. a recipe for braised oxrall. either plain or with vegetables? Thanking you in advance. MRS. H. !.' S. Oxtails need earful washing and are best "blanched" before choking to re move extra fat or blood. Be careful to choose a tail of good size, very fleshy and perfectly fresh. Wash and dry it, disjoint it and divide into pieces aboul two Inches long. Divide the very thick pieces Into halves or quar ters, according to size. Drop into boiling water, cook gently 10 minutes, then drain and put into cold water. Dry the pieces in a clean cloth and place in a stewpan with a large onion stuck with two or three cloves, three carrots, cut in pieces, three sticks of celery, cut in pieces, a sprisr or two or parsley, a very tiny bit of bay leaf, a "sliver" of yellow lemon rind and cold water barely to cover. Bring to the boil and skim. Then cover closely and cook very gently at least three hours, or until the meat is very tender. Sea son with salt and pepper and a squeeze of lemon juice to taste. r-iace in a hot dish, steam and thicken the liquor to make a gravy, adding a little brown ing (carameled sugar) if necessary. Mushrooms may be added if available, or fresh chopped parsley, if liked. Pour the gravy over the meat and serve in a ring of mashed potatoes, rice, maca roni or biscuit crust, or garnish with toast-points. The braise Is more excellent, to my mind at least, if the meat and vegeta bles are browned lightly (after the "blanching" processs) and then placed in a casserole for the long, slow cook ing, which is to develop color, flavor and tenderness. In this case the pieces of meat may be arranged in lavers with mixed , vegetables (say diced carrots, celery and onions, one- half cup each and one cup peas) and seasoning and the whole served in the r.isserole. If canned peas are used add them towards the end of the cook ing. Tomatoes are a good addition. For varletv the tail may be blanched and stewed, as above, until tender, and the pieces may then be dipped into frying batter and fried In deep hot fat. These "ox-tail fritters" are good with spinach and tomato sauce or sauce tar tare. Another good way is, after thorough ly cleaning the tail, to separate the joints and saute in hot bacon fat with a slice of fine choppepd raw ham, a sliced onion and a sliced carrot. When all are brown, remove to a casserole and add one-half of a green pepper finely chopped, a sprig of thyme, a tiny bit of bay leaf and one clove. Brown three or four tablespoons flour in the pan In which the meat was browned, being careful not to burn any of the brown flavory "sticklngs to the pan," add two cups stewed or canned toma toes and two cups or less stock or water. Boil up and season, then pour over the meat In the casserole and let cook slowly, closely covered, for three hours'. Then add one-half can peas and (if approved) one glass sherry. The wine may well be omitted and a tablespoon of lemon juice, grape Juice, orange Juice or vinegar may be added, if liked, to give a "tang" to the gravy. ORAND VALLET. Wab., Dee. 2. I no ticed in last Sunday's Oregonian Mrs. Q. W. M. saked for a recipe for mixing a small quantity of mustard for table, uae. This is one we are very fond of and I feel sure it will be appreciated by anyone who does not cars for terribly strons; mustard. Two teaspoons sugar. 2 teaspoons flour, 1 teaspoon mustard, a little salt and pepper; mix to a smooth paste with 3 teaspoons wa- ter; thin with vinegar. I thank you kindly Jor publishing this for Mrs. O. W. M. MRS. C. G. F. I am sure Mrs. G. W. M. will thank you, as I do, for your suggestion. PORTLAND, Or., Dec S. Kindly tell me how to prepare and cook salt mackerel, and dry calt codfish, ao that It does not get too salt or tough. I would also be very thankful if you would enlighten me on a few questions regarding American etiquette, 111 Is It not discourteous not to return a call? (2) Is it good form to use the fork only when eating peas? (3) Do not DOtu husband and wife make calls If convenient? (4) Are cards delivered when people are at home where there la no servant. Thanking you In advance. STRANGER. Soak the mackerel over night. If very salt soak longer, changing the water several times. Xo exact time or rule can be given for this, since both mackerel and personal taste will vary in the matter of saltiness. Rinse and drain before cooking. In some cases it Is a good thing to let the fish stand in hot water for half an hour or so before draining it and finishing the cooking. If you wish to boll the fish you may next follow any of these methods: 1. Wrap In cheesecloth and put to boil In cold water. Bring slowly to boil ing point and simmer (not boil) for 30 minutes or so (depending upon the size and texture of the fish), or until tender. Drain and unwrap carefully and remove the backbone. Pour over a little melted butter or melted butter and cream seasoned with pepper, chopped parsley and a squeeze of lemon juice are also suitable additions. 2. Prepare as above, but serve with sauce made by thickening one cup milk with one teaspoon cornstarch and seasoned with pepper, minced parsley and a tablespoon of butter. A few drops of vinegar or lemon juice sprinkled over the fish as the backbone is re moved will improve the flavor for some tastes. 3. After soaking as above, simmer until tender (without wrapping) in a deep frying pan. Drain and pour over one cup hot cream, in which one table spoon butter has been melted. ' 4. Add a small sliced onion, a clove and a few pepper corns, a bit of bay leaf and a morsel of lemon rind to the cookins water, cooklrg at simmering point until tender as in No. 3. Serve wlthv melted butter and chopped pars ley, or, It liked, chopped fennel. 6. Simmer (after soaking) In vinegar and water, with or without the flavor ings suggested in i. Serve with cream sauce containing (i) cnopped hard boiled eggs, or (2) chopped cooked cel ery, or (3) a mixture of chopped cooked celery, onion and green pepper, or (4) canned pimento. Or use tomato sauce or Spanish tomato sauce. If you wish to bake the fish: (1) Soak as above, drain, rinse and cover with boiling water for five minutes; then drain again, place in a fireproof dish, sprinkle with pepper, rub with butter, pour on one-hair cup mint or cream and bake until brown. A few drops of lemon juice may be added Just before serving. (2) Prepare as above, but use a deep er dish and a pint of milk. Thicken the milk with a roux of two tablespoons each butter and flour. Serve with Worcester sauce if liked. You can probably think for yourself of many variations as to form and fla vor, the important point being the soaking In cold water until mild enough for your taste, and the cooking at a temperature Just below boiling, to prevent toughening of the fibers and breaking up of the fish. Freshened" salt mackerel may for a change be given hot water treatment and then (being divided into pieces of suitable size) It may be "egged and crumbed." or (better) dipped in fry ing batter and fried in deep- fat to a golden brown. I must ask you to wait until next week for suggestions for the use of codfish. The principle, however, is the sa lie. In regard to your other questions, you will find that the answer to each is, properly, "it all depends." Really "good form" is always more a matter of good feeling and good Judgment than of cast-Iron rules. (1) It is. in general terms, discour teous not to return a call; but in these busy modern days strict calling eti quette is sometimes broken without BY VIR GINIA DRAKE I's just as blue as I could be. When some old feller said to me There wasn't any Santa Claus; , An he just knew "for sure because "Last Christmas night his Sunday School They had a free, as was the rule, . An his Pa dressed in suit of red, A small, round cap upon his head, "An whiskers long an boots so high An' bells that rang as he passed by. An' on his back he had some toys For all the little girls and boys." An'-then that feller laughed in glee An said, "Now, Young One, Believe Me, The way Pa fooled those kids was fine, As Santa Claus he sure did shine." But I just knew he wasn't right, 'Cause we had Santa Claus that night. An he was not that mean boy's Pa, Because I went and ast my Ma, An" she said "No! That Santa knew When children said he wasn't true; An so he never calls when doubt Or too much learning keeps him out." An' then she said "that most folks feel That only things they see are real." But she'd like me to feel the spell Of Fairies in the woods and dell. An listen to the tall trees sigh, When a soft wind is passing by; Or learn a secret from the stream As it flows on in endless dream. "An' just because I cannot see The hidden things surrounding me, Like mossy beds beneath the brook And darting fish in every nook "And little things that men call 'sprites That dance and sing on moonlight nights, I must not say they are not there, But trust in all that's good and fair." An so, I'm now no longer blue, 'Cause what my mother says is true; An I don't want to ever be . Where Santa Claus won't call on me. any intentional discourtesy. ueiore deciding as to whether a person has been discourteous in the matter of not returning a call, be sure that you know all the circumstances. Some busy women with heavy professional or family cares make a general practice of omitting all formal calling, and with a clear understanding of this a return call" might be omitted with out- discourtesy. Illness or family trouble might also be reasons tor tne omitting of return calls without disr courtesy. (2) The fork is generally preferred for any food that can be eaten with fork; and as a rule peas would De eaten with a fork. But, if the peas are very small and are served "Amer ican style in a separate disn wnn a thin sauce, a small spoon is sometimes permissible. If your hostess has pro vided a spoon for the peas, then it is better form to use It than to seem to correct her table service by not using It. The "golden rule" is an absolutely infallible guide lit all questions of ta ble service. (4 Tes: but few husbands have time or inclination for formal calling, so that the wife tends to leaving "his" cards for him as a substitute for his bodily presence. Some husbands can be tactfully trained to enjoy formal calls; others can't be induced to go anywhere, unless it is a "special occasion" a din ner or the like; and some, I am told, growl even at a dinner that takes them from their evening repose by their own fireside. (5) I am not quite sure of the meaning of your question. Do you mean a for mal "at home," where there is no maid? In such cases there is usually an ob vious tray or basket for cards. OREGON CITY, Or., Dec. 11. I have found so many good recipes in your answers In The Oregonian, and I would UKe so mucn to have a recipe for plain cookies, made with sweet or sour cream. Also a recipe for steamed Boston brown bread. I hope I am not too late to get the cookie recipe next Sunday. Thanking you In advance. ReclDes for Boston brown bread were given two or three weeks ago and therefore cannot be repeated at present. It Is rather nara to guess wnat Kiim of cookies you have in mind. Try the following and let me know if they are too plain or otherwise not wnat you Wanted: Plain cookies Two cups sugar, one- fourth cup shortening, two eggs, one cup sweet cream, two teaspoons Dat ing powder, aoout nve cups nour. in the flour with the baking powder. Rub in the shortening as for pastry. Mix in the sugar. Beat the eggs wltn the cream and mix to as soft a dough as can be handled. Hon ratner tnin. using only a little dough at a time ana using as little flour as possible. Roll lihtlv. as the dougn must on on ac count be allowed to stick to the board. Upon the rolling depends mainly the success of your cookies. It Is so easy, even with the best of recipes, to mis handle cookies so that they become hard, tough and uninteresting. Cut with any preferred cutter. Sprinkle with sugar; bake in a rather quick oven, but watch carefully for over baked, burned edges. Flavoring may be added if liked. For sour cream substitute one-half level teaspoon soda for the two tea spoons baking powder. Richer sour cream cookies Cream two cups granulated sugar and three fourths cup shortening (preferably butter), add. three well-beaten eggs and one cup sour cream. Add flavor ing if liked. Sift three-fourths tea spoon soda Into two cups flour and mix into the batter. Add gradually enough flour (amount varying with skill and the kind of flour used) to make a light, soft dough. Ron out, cut and bake as above. This method of mixing may also be used with the "plain" recipe. I must ask other correspondents to wait until next week for their replies. MANY W0ULD60 TO POLE Positions Sought on Staff of British Antarctic Expedition. LONDON, Dec. 20. (Special.) It is understood that the arraangements for the British Antarctic expedition next year are developing well. A large num ber of applications have been received for positions on the staff, which will consist of upwards of 40. There will be two surgeons, two physicists, two geologists, an oceanographer, meteor ologist, cartographer, hydrographer and biologist. J. Foster Stackhouse has received a number of letters Inquiring whether or not the Polaris will carry a wireless telegraphy plant. The question is un der consideration, but it is one which is exceptionally difficult to settle, the advantages, on the one hand, being obvious, while the practical difficul ties on the other from the limitations of coal supply are great. AIRMEN'S SIGNS WANTED Effort Made to Find Way of Mark ing Forbidden Territory. PARIS, Dec. 18. (Special.) Efforts are being made by French aviation so cieties to find some practical means of diminishing the difficulties placed In the way of aerial navigation on the continent by the demarcation of zones in France and Germany over which no civil or foreign airman may fly. The prohibition against flights over an al most continuous strip of territory on both sides of the Franco-German frontier makes it very difficult for airn men to cross the border without ln fringing the laws of one country on the other. The main gap In this bar-! rier is near Nancy, and the question; of marking out French zones at thia point by signposts visible by airmen from a distance is said to be under consideration by the military aviation authorities. Bianconi, who is a specialist in thla subject. Is at present experimenting in. co-operation with the military authori- ties with color signs at Villacoublayj On a clear day these signs are visible at a distance of between two and three miles by airmen flying at a height of 3000 feet, and it is thought that sis of them would be enough to indicate sufficiently prohibited districts be tween Nancy and Luneville. Others would be used to mark the route from Nancy to Paris. Such a route, if es tablished on both sides of the frontier say from Paris to Berlin would do much to prevent the occurrence of ''in cidents," which excite public attention; in. the two countries to no good purpose. It Is natural for a child to bite a lead pencil. But why, if you want a little problem for today. mm Ladies i of You who have become old looklnsr: you who have been put into the discard, cheer up. There is nothing better for the treat ment of wrinkles or flabby skin than the ingenious little invention, the BOSTON FACIAL MASgAGER. By far superior to hand mafiae. Any lady anywhere may try this ingenious lit tle invention ten days free. It pices results, jrnj roCC I'ay out no money for anything I CO I rnCC intil you have tried this help ful little invention at our expense. The circular telling all about It cent plaiov sealed. SrRXFA' FOWLER, Distributors fur the i'aeifir Coat, 787 Market St Saa Fran'leo, Cal. 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