The Sunday Oregonian. (Portland, Ore.) 1881-current, March 14, 1915, SECTION FIVE, Image 63

The Sunday Oregonian., March 14, 1915, SECTION FIVE, Page 7, Image 63

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Newspaper Page Textt THE SUNDAY OREGON'IAy. rOBTLAXD, MARCH 14, MIS. CAMERA-MAN CATCHES WOMEN WHO ARE BUSY IN WORLD EVENTS Daughter of ex-President Benjamin Harrison to Make Debut Soon Kansas Governor Has Woman Sergeant-at-Arms Actress Spends Leisure in Garden Mrs. Caroline Truax Receiver of Apartment-House. i . A m 'Zrk D ;V-.w ;j - . A, ,55k v--Xi. .7 i f v-l' VsSL W- V. rc VK -.r. ws- ? ft . n s-llw. v4:- yet V- NEW YORK, March 13. (Special.) Elizabeth Harrison, tba daughter ' of ex-President Benjamin Harrl on. is almost a woman and next sea .h. vlll tt al'a lipr H Viu t This Winter she Is a pupil at the Westover school and her mother nas taxen an n.tfm.nt In 'av Tnrk to be near her. Mrs. Harrison was the second wife of the ex-President, the rirst Mrs. nam son having died in the White House. The only woman serjfeant-at-arms is Kffie Loader, who. guards Lieutenant Oovernor W. Y. Morgan, of Kansas, at Topeka. Miss Loader comes from Clay Centre and is a well-known suffrage leader. Normal conditions are reversed in the office of the Lieutenant-Governor for while he has a woman to police his door, and a male stenographer to write his letters. Miss Loader's picture shows her wearing the star of office. Miss Ann Murdock. who will star in "A Girl of Today." finds recreation in cultivating little patches of ground about her country home at Bronxville. JT. Y.. where she is living with her mother. Miss Murdock believes in tak ing a personal Interest in her surround ings. It is for this reason that her home is a model of art and beauty. She personally supervised the interior deco rating, used her own Judgment in the arrangement of dainty pieces of furni ture and art, with the result that visit ors to her home have come away en raptured by the simple yet effective beauty. Her role of "A Girl of Today" seems fitting for her every-day Ufa as well as her new play. Mrs. Harry Payne Whitney is the eld est daughter of Mrs. Cornelius Vander bilt. and the wife of Harry Payne Whit ney, the famous polo player who repre sented America in international polo contests. Mrs. Whitney has been active in social spheres and devotes much of her time to charity. Soon after the war started she established a hospital in r - . H .. V, KA Y,ao tol0n Active r(in3 VL WUIWt ono charge. Mrs. Whitney is the sister of Countess Gladys Szechenyi. who has equipped a hospital corps in Austria- Hungary similar w wot v. D. in parts. . r . inM1ln. TrnaT. Wwl DW of Jiira. . v.txi uiinu s.i i -u- , r CnnroniA Court JUS- tice. has the distinction of being the first woman receiver in 100 oimo u . i. n .1 nmhnhlv In thfl United iHBW 1 ui rv auu I'""" States. She Is the receiver of an apart ment-house in iMew im -"j fully able to handle the "Job." Mrs. Truax is a graduate of a law school and I has taken her legal aesree. oho a bachelor ana master or arts nuu . jntn, nt nhiinannhv. she has long been prominent socially and , is one of the founders of a pniiantnropic socicLy ui lnlrn nftpr inchrlates. "I had no special reason for naming Mrs. Truax, saia justice navee". made the appointment. "I see no rea son, however, why a woman should not be named. A woman is supposed to be especially sKiirui in managniB a. jiu .k .tiniiM aViA nnf hA M in manaff' ing a collection of homes, for that Is what an apartment-house is?" Mrs. Truax's two daughters, Carol nad Rhoda, are called "real American girls" because they are descendants of the first child born or wnite parents on the Island of Manhattan. Answers to Correspondents BY LILIAX TINGLS Portland, Or.. Jan. 4. When convenient irlll you pleane Rive me a sood recipe for baklnc ponder biscuit and oblige " A READER. BAKING Powder Biscuit Two cups (1 pint) flour, 2 tablespoons short ening. 1 level tablespoon (4 meas uring teaspoons or 3 level domestic tea spoons) tartarate baking powder, or 2 level teaspoons phosphate baking pow der. 1 level teaspoon salt, one-half to two-thirds cup water, milk or mixed milk and water. Sift together the dry in gredients. Rub the shortening into the flour very lightly with the finger tips, or (better) worK in quickly with a spatula, alternately "flaking" and cut ins tlie shortening. Make a "well" in the center of the bowl, pour in part of the liquid and stir up with a knife or spatula, to work it quickly to a soft dough. Add the rest of the liquid trradually. making the wbole mass into a soft dough that will Just barely cling to the knife and leave the bowl clean. 7)rop tbe mass of dough on a ligbtly floured board, toss a little with the hand or spatula to coat with a thin film of flour all over. Then pat gently with a floured rolling pin and roll very lightly with a "surface-smoothing" motion until three-fourths to 1 inch thick. Cut with a rather small biscuit cutter dipped in flour or use a small taking powder tin in the bottom of which a hole has been punched with a naiL Transfer to a slightly greased baking tin. With a little practice and the right kind of cutter the biscuits may be cut and placed on the tin wltn two motions, saving both time and handling. Tlace them in even rows. Just far enough apart not to touch. Brush quickly with milk, smoothing the surface as you do so. If tartarate powder is used bake at once in a rather hot oven with greatest heat at tbe top (upper shelf of gas oven), so as to "draw" them to their full height and brown the tops nicely before the bot tom crust becomes hard and over rooked. If a phosphate powder is used, let rise for five or 10 minutes before -putting into the oven. The oven should be hot enough to begin to color in three minutes a teaspoon of flour placed on a bit of paper.- Ob serve the sides of the biscuits for "raw streaks" and sniff carefully to detect any raw, "uncooked dough smell" be fore removing from the oven, under baked biscuits being both indigestible and lacking in full flavor. In some gas ovens the biscuits will Tie thoroughly cooked before they brown properly. In such a case give them a minute or two under the broiler where they can be quickly colored to the exact tint desired. Pale biscuits are always unattractive and are be sides less digestible than nicely browned ones. Adding a small quan tity of sugar or beaten egg to the milk used for brushing them will help to eive a deeper color if liked. In selecting shortening remember that butter gives a well-flavored bis cuit, lard a slightly whiter and flakier biscuit. A mixture of part butter and part lard is quite good. If one of the commercial shortenings is used a lit tle less shortening will be needed and a little mora salt may ba liked. Clari- I fled drippings may be satisfactorily used for shortening, especially if na I vored with a little butter. Twice the above amount of shortening gives "short biscuit" or "plain shortcake" to serve as a dessert with fresh or canned fruit and cream. If a slightly sweetened biscuit is liked add one level tablespoon sugar to the above. The amount of salt may be varied to suit personal taste. The exact amount of wetting will vary with the flour and with the weather. With soft flour and wet weather one-half cup wetting to two cups flour will sometimes give the right texture, while with a very strong flour and dry weather a whole cup may be necessary, though this is more of ten the case "back East" than in Ore gon. Water gives a rather lighter biscuit, milk a whiter and somewhat more nourishing biscuit. Sweet whey or potato water may also be used for wet ting. If a close-textured biscuit is liked the dough may be lightly kneaded. Just a very little. bfore rolling. Much kneading toughens tbe biscuits. Most people prefer the "open texture" ob tained by handling quickly as above. Thick biscuits always look lighter than very thin ones. If you roll the dough too thin (as beginners are apt to do) brush one-half of the biscuits with butter and put another round on top of each, thus making "twin bis cuits." which split easily for spread ing. Soma makers, who like a definite "seam" in the biscuits, roll the dough to half thickness, brush with butter, fold once over and then cut out as above. Many variations in shape, texture and "trimmings" are possible with the above dough. A favorite simple varia tion is to flatten the rounds into ovals, brush half of each with butter and fold each over in the shape of "pocketbook rolls" or "Parker House rolls." let ting them rise a little before baking. Small biscuits are not only easier to bake and more attractive looking than large ones, but are less likely to be indigestible on account of under cook ing in tno center. For "emergency biscuit" mix a little softer and drop in rocky heaps directly on the greased baking pan or into small muffin pans Instead of rolling out. Brush with milk as above. In making a small amount (one or two cups flour) a labor-saving device is to pat out the biscuit dough for cut ting on a clean piece of floured kitch en paper. With a little practice this becomes easier than working directly on the board. "At the end of the game" you have to wash only a mix ing bowl, a measuring cup and a spa tula. The spatula can be used in place of a brush for welting the tops of the I biscuit. The measuring1 spoon and flour sifter are dry,, of course, unless the former was used for measuring shortening, the board is still cleat, and no rolling pin has been used. The pa per Is quickly gathered up and put into the stove or garbage can. If butter is used for shortening and is cut off a roll or pound package it is easy to "estimate" by the slice and avoid the trouble of mashing the butter down into a cup or spoon. Two cups solid butter weigh one pound usually, 16 tablespoons go to the cup. Remem bering this, with a rectangular slab of butter a fairly accurate "measure ment" can be cut off "by the eye." For dumplings omit the shortening and steam 15 to 20 minutes, according to size. For one kind of Scotch scones add two tablespoons sugar, roll the dough one-third inch thick, cut in triangles and bake on a slightly floured griddle. Medford. Or.. Feb. 27. Would you kindly publish in The Oregonlan a medium size recipe for bakins powder biscuit? I have exceedingly poor luck with them and I wonder if my proportions are right and if I try to bake them too fast. I put medium size biscuits in a hot oven and try to bake them In 20 minutes. Which liquid should be used with butter, and which with lard, and should they be rolled out on board to cut or dropped from spoon? I derive much benefit from your column and thank you for same. MRS. K. J. I think the directions given above will answer your questions. You don't tell me your proportions or the heat of your oven, so I can hardly Judge where the reason for your "poor luck" lies. The biscuit should easly bake in 20 minutes, or even less in r. good oven. The question of rolling or dropping biscuits is chiefly one of personal taste and convenience. The rolled ones are perhaps more inviting, the dropped ones less trouble. Salem, Or., Feb. 13. I am inclosino; a self addressed and stamped envelope, and will tou please send me your recipe for Scotch short bread and also for the little Scotch rakri made lomethins like short bread, and I believe are filled with Jelly and cream or something? I would like to know now to make them. I believe you gave the recipe In The Oreconian some time ago. but I failed to set it. Thanking you in advance. u. Cd. sy. It is never possible for me to send replies by mail. Directions for making Scotch shortbread appeared in The Oregonlan February 26. I hope you saw It. I don t recognize the little "filled cakes" from your description. Small "cookies," in fancy shapes, made of shortbread rolled thin and put to gether in pairs with Jelly or icing are good. So are little tarts, made by lining small fluted patty pans with thin rolled shortbread and filling them, after baking with a little Jelly or preserved fruit topped with whipped cream. A little "charlotte," which we used to get sometimes in Aberdeen, Scot land, was made by sticking with con fectioner's Icing halved lady fingers tn upright "fence" fashion around a foundation cookie or tnin snortDreaa. When the Icing hardened the "cup" thus formed was filled with whipped cream and decorated with candled cherries. I, hope these suggestions may help you. rirriiwiu, w... . -- - ...... - j - gooa enougu i.w 1 ' ' . ' -Oregonlan, the recipe for almond wafers? n;,..Hnns fftr mnkincr one kind of almond wafers were given in The Ore .nr.ian Marrh 10. Here is another. The name is vague, so write again if neither should oe wnai you naa in mind: Almond wafers Beat three eggs very light. AdC one cup sifted light brown sugar and one cup chopped almond blanched or unblanched, as preferred; one-fourth teaspoon salt. Fold in about one-half cup flour or barely enough to make a spongy drop mixture. Dropj in buttered tins.. Bake in a rather quick oven. Wildervllle, Or.. Feb. 21. Can you tell me why my cakea fall? I use the same recipes that other people make good cakes from, and follow directions very carefully. My cakes rise in the oven beautifully, and Just aa soon as I take them out they com mence to settle and by the time they are cold are as heavy as lead. Was told not to place them in a draft, and tried it. but that did no good. Don't Jar oven. Will appreci ate it very much if you can enlighten me. . "SUBSCRIBER." Possibly you are using too much baking powder, or your flour may be too strong, and while good for bread-! making, may need modifying with cornstarch (as suggested in this col- umn last week) before it is suitable for cake-making. Or you may be; overmeasuring your sugar, a common; fault in these days of fine, close-pack--ing granulated sugar. Or you may be in the habit of taking the cakes from the oven before the walls of the tiny air cells in the cakes are thoroughly "set" by the heat and are able to hold their own when the support given by the expanded heated air is lost on cooling, lr none oi tnese sug festions meet the case, write again in more detail, telling what proportions, method and oven temperature you are using. Cornelius, Or.. Feb. S. Would you kindly give me instructions for making a good economical chocolate pie? We ate some in Portland the other day and it was fine. Thanking you in advance, MISS A. W. Do you mean a kind of cake with chocolate filling known in Boston and some other places as chocolate pie, or a pastry shell with a chocolate cream fill ins? I give the latter below. Write again if the former was what you wanted. Chocolate Pie. Bake lightly a deep pastry shell of short crust, flake crust, or puff paste as may be preferred. The last, however, win not sivb an cu nomical" pie. While the shell is bak t Via fnllnwlnr fUliner: Two cups rich scalded mm, live ievei muic- spoons corn starcn, one-nan cup sugar, nli..tn. tomnnnn salt, one-third cup cold milk, one and a half squares unsweetened chocolate, tnree laoio spoons hot water, whites of three eggs, one teaspoon vanilla, a few grains al-ATi-r thA rnm starch, susar and salt with the cold milk. Pour on the .nntla1 mlllr nnH rnlRA tn boilinCT nOint Cook 10 minutes over hot water, add the chocolate, melted in the hot water, and the flavorings. Lastly fold in the stiff beaten egg wnites, ana lei com little. Put into the pastry shell before it is quite cold. Decorate with a meringue (like lemon pie) or cover with whipped cream sweetened to taste and flavored with vanilla. -cmino. XTrt' 9' MalcA ss above, but use only one whole egg msteaa oi uiree whites. -Add the beaten yoiK to me cooked starch mixture and let cool one minnta the hot wflfpT before the egg white is folded in. Two egg whites may be used to make -a meringue to cover. Dry a little in tne siow oven before letting it color. Cleone, Or., Jan. 30. I would like you to please tell me how to make Boston cream pie. I mean the regular pie, not the kind that is similar to a cake. I read your col umns weekly and take great pleasure and benefit from them. Thanking you In ad vance for your kindness, MRS. A. H. B. I am sorry you have had to wait so roniv T m not auite snr nf what vou want, but offer the following suggestions: No. 1. Make a pie snen ana lining "s either of the recipes given above, omit )Ko rhnlnt(. If the first filling is used three beaten yolks may be add ed to the cooKed starcn, it a yenow cream is liked, as well as the three whites. If a white "cream" is pre ferred take the egg whites only. A itnu - .. L ff.,t.H ennna n 11 1 nr a. few 1UL1C 1' .3 1. - chopped blanched almonds may be used instead of the meringufe to decorate the surface of the pie. No. 2. Fill nicely baked shallow pie shells with whipped cream, sweetened and flavored. Decorate with candied cherries. No. 3. Put a little bright Jelly into the bottom of the pie shell before fill ing -with whipped cream or with the following stiffened cream. No. 4. Stiffen two cups whipped cream" by folding in 'two-thirds table . nintin nAfllfil in fnnr table- spoons cold milk and dissolved over hot water. Sweeten with about one half cup sifted powdered sugar and add .. vanfiia TTka in fill nie aopw . shells alone or with a foundation of cooked "English cream" recently given in this column. GREAT POSSIBILITIES LIE IN PERENNIAL BORDERS Stella Durham Says Most Pleasure Comes From Working With Two Colors Troubles Beset Amateurs. Solid Gold Shoe Buttons Are Lady Luxury's Latest Fad. Design Is Patterned After Army Style and Gives Boot Distinguished MUltary Effect " f vv-c-1 ry f W vV ""t vj :.JL stli . ::--Btfitt:& Mi-ilMf IT WWMtvWW""" ' ' 1 - -- - Sires (Social y? C"oZi- ScsZcrmsr O OLID gold shoe buttons are tne kJ latest fad of My Lady Luxury. They are patterned after the fascinat ing brass buttons of the Army and Navy uniforms and, if one's sympathies are further away, there are buttons with the maple leaf of Canada. There are 18 buttons to the Bmart, cloth topped boot now and the set of gold buttons costs about $10 something new and delightful in the way or an Easter gift for Her. These new boot buttons come in gold-plated style also for a third of the price, but of course the girl who dresses exquisitely from top to toe will want dainty real gold buttons on her smart military boots for Spring. Veils are so fashionable now tnat tne unveiled woman lacks a note of smart ness. The new veil may or may not be bordered, but it must be light, airy and floating in character. Veil patterns range from the finest thread meshes, which are almost invisible over the face save for a delicately woven vinet design, to a very open trellis mesh which has decided novelty and smart ness. Russian Cossack trotter costumes will be exactly right for the warm, late Spring days when outer wraps are laid aside. These pretty trottef frocks are of the khaki-kool in natural or putty color, with military trimmings of striped pussy willow silk or striped corduroy and quantities of small brass buttons. Belts are of suede leather with straps of kid. Sometimes there is a Russian belted coat enect ana sometimes a short open Jacket lined with brieht silk and showing a soft white net or batiste blouse underneath. Khaki-kool has a crispness whi?h lends it3elf well to new skirt lines in circular or pleated flare effect, and, of course, the smart skirt is short enough to reveal a generous proportion of the buttoned walking boot. SOW SAVES PIG IN SACK Squeal of Its Young: Heard and the Mother Attacks "Plgnapper." VREKA, Cal.. March 4. George Flock, a prominent rancher near -v-.lm wan Vi m r 1 v bitten bv a sow with a' litter of pigs. At the time of the ; ,1 Vi a waa nftssln? through a yard with a six-day-old pig in a sack i his back. The pig gave a squeal and the old sow. on hearing it, jumped ior me sack, tearing it off Flock's back. She then niade for Flock, who ran for the fence, but before he could reach it he was bitten twice in the leg. Octogenarian Takes Bride of 42. CLEVELAND. O.. March i. The Cleveland Railroad Company depart ment heads are congratulating (J. f. Emery, 83, vice-president of the com pany, on his marriage two weeks ago to Mrs. Marie A. Bodelos. -42. widow, of Lakewood. News of tbe secret mar riage has Just been made known. Emery has been vice-president of the railroad company for live years anu for years has been, a liguro in Cleve land traction affairs. BT STELLA WALKER DURHAM. MOST fascinating of all tasks in the flower garden is the making of perennial borders. Here the gardener flnds the widest scope for the imagination and the greatest test of his creative ability for it is in the careful grouping of plants that the most beau tiful garden pictures are made. A perennial border may be of any length and of varied breadths. It may be planted with flowers of many colors for bloom at many seasons or it may be planted with a few colors either for great masses of bloom at a particular season or for blossoms of a favorite color for a long succession of bloom. A gardener with little experience with perennials probably . will find the most pleasure and largest measure of success by planning a border of one or two colors for a long succession. For instance one might have a border of yellow flowering plants or of yellow and blue or yellow and white that i ,i mob. a o-nnri Rhowinc through Spring, Summer and Fall. Or one may have a pink and wnite Doruer or one in which reds predominate. Amateur Likely to Fail. rr nra. it- la nnssible to have one color at one season and another at an- i, eAaunn Hut thA nmnteur who at tempts this i's likely to get into trouble as plants are perverse in their habits, and some are sure iu uiuum ui a . ni o Klinr nf mina ii finding: much interest in working out a border of blues and grays. . rrv. t. rf r-mirsa lar&relv in the AtinwA . in finwAri). Artichokes bor rowed 'from the vegetable garden are proving effective in tnis ooracr uetsuac of their big gray leaves. Green is used i hDrmnntsinC Colors that BIWttJO " , might otherwise clash, and white also is always a peacemaKer. Whatever colors are to be in the per- i i i ...I.- it i ni 1 1 H have a irood ji ii icv i u wi . ... background of green, either in shrub bery or green vines. Ivy with a dark green foliage, trained over a wire fence makes an excellent , background, or rambler roses of the I predominating color, over a fence or trellis are etrective. in senm plants for color it is well to plant in longish drifts, not in square or roundish spots. A perennial border may be begun either in Spring or Fall, or if it is to be started from seeds,, in mid-Summer. It is best to set out late blooming plants in Spring and early Spring blooming nerrenials, in Fall. Almost any so that would be good for vegetables wil do for perennials but it is well to re member that most of them are greed: j i i i v i 1 t f f.rlilh,! anu suuuiu dq kivcu r"1"! . - - Hut most bulbous things should not come in direct contact with manure. A rule of planting that is sometimes given Is to set out plants mm. su w height of two feet or loss 12 inches apart and those that grow higher at a distance equal to one-half their height. Many Are Prone to Break. Frequent cultivation helps to bring out the flowers to perfection. Many perennials are prone to break or tumble over and these should De siaicea eariy in the season. Some-perennials dobet ter if left undisturbed for several sea sons, others should be transplanted eevry year. Almost all increase with such rapid ity that the owner is glad to divide with his neighbors, u nus a gooa per ennial trarden soon spreads over a whole neighborhood. It Is a good Idea to plant a few an nuals of the colors that are to pre dominate in the border, so as to use them for any spaces that have not filled out according to the plan. They may be planted in a eeea oea ana set in where needed. Annual larkspurs and cornflowers make good fillers for a hlus border. Allowance must be made, too. for plants that die down after their blooming period and leave a bare space or unsightly foliage for the remainder of the season. Many Shades May Be Vsed. Many shades of the same color may be used with good effect. In the blue border one may run from pale iavendef (Concluded on Page 8.) REGULATE YOUR BOWELS AND STOP GOLDS HEADACHES SOUR S 1 01YJ AUH rr,,T-n thA rascals out the headache. biliousness, indigestion, constipation. the sick, sour stomach and baa coias turn them out tonight with cascarets. rinn't nut in another day of distress. Let Cascarets cleanse and sweeten your stomach; remove the sour, undigested and fermenting food and that misery making gas; take the excess bile from your liver and carry off the decom posed waste matter and constipation poison from the bowels. A Cascaret tonight will straighten you out by morning a 10-cent box keeps your head clear, stomach sweet, liver and bowels regular and you feel bully for months. Don't forget the childrentheir little insides need a good, gentle cleansing, too. CANDY CATHARTIC BOXES-ANY DRUG STORE "f" CORSETS Stand Alone! THESE three models among the best-knoAu Nemos date back four, ve and ten years. Details tave been conformed to changing fashions, construction and fabrics are improved; but the hygienic features have re mained the same. These models are in greater demand to-day than ever before. What does that mean? means that tcomen who have worn them can't do without them. There is no substitute. No other corset can give equal style, ease, long wear, and HYGIENIC SERVICE. Through all the foolish corset fads the Nemo has come out stronger, more pop ular than ever. Three Models that are Friends of Millions V j I. 322 i 50 403 523 oo 5 No. 322 $3.50 For all arsrss-e full firurM. Firm support. Medium skirt with Lasti-curre-Baek. Medium bust. Sites 21 to 86. Ho. 32S is aame, with lonfar skirt. No. 403 -$4.00 For Urr flaws, flesh nly dls- trlbatsd. 6ml-eUtle Keliaf Bnd i line rapport. Medium bust. lxn skirt with LasUcurve-Eack. ixe3 toSS. No. 523 $5.00 For full. Ilea- fiu Fsmoos Itikops Bandlet rives perfect sup port from underneath. Btronsly ree- , emm ended by dor tors. Medium bust and skirt. Sizes 22 to 3& No.341-$3.50 The new "Invisible" Self-Reductar. with concealed supporting straps. Al ready a great favorite with women whoneed Nemo Self-Redurlnr service, but like a corset a bit lighter. 1 M 22 to 36. Be a Wise Woman! Get the Nemo Habit SOLD EVERYWHERE Tie Kreie Hftwslt-Fusies ltHtt, H. T. To Keep the Face Fresh, Clear, Youthful Map. Imnnrtnnt than the COKmClIn ..ni-A if thA mmnlAXion is itM nhVHical care. To keep the fuce clean, frexh. vfinhfui ih.rn nothlnir better than common mercolii-.ed wax. It absorbs i he foiled or failed worn-out kih pariirn-. Cosmetics nimply add imwholeKomonei-.l to the complexion. Thata the differ ence. Bv all mean!!, acquire tho iner colized wax habit. It'a ma easy to net an nun-. nf the wax at the druKKixt a. apply at night like colli cream and wai-h it orr next mornina:. i nere a nu u-"-m-tlon indoors, the old akin comlna; off ro crr.Hilallv n.t nikA K 11 ft ft eC t fl VOU'l HsinC anything. When in a week or two th alliirlngly youthful, rooellke undersklii la fully in view well, you won't want, or need, a make-up complexion after that. It mUNt do apparent mi mi'j nrne. men n m romnlete riddance of all ciitaneoua blemishes, like fre.-klex. pim ples, blotches and blaoKiieaan. For obstinate wrinKles. a lace iin made by dleolvlnir an ounce of lite In a half pint witch hazel, aur- passcs masxaze cream ana evei ininur else for results. Adv.