6
the souffles at too high a temperature
and removing them too soon from the
oven.
Try the following:
Baked prune souffle: One cup of
thick stewed prune pulp, the juice of
one lemon, three-fourths cup sugar,
four egg whites beaten stiff. Fold to
gether, turn into a souffle dish, sprinkle
with sugar and bake in a pan of hot
water. Serve hot. with custard made
from the volks of the eggs.
BEAUTIFUL WOMEN OF AMERICA AND
OF WAR ZONE CAUGHT BY CAMERA
Mrs. Thomas Bloodgood Peck Announces Engagement of Daughter Mrs. Henry Barlow Amaxrs Gotham in
Bridal Finery Queen of Greece Sister to Kaiser Duchess of Devonshire Aiding Vounded Soldiers
GLITTER AND GLEAM REPLACE COLOR
IN GORGEOUS BLACK EVENING GOWN
So Sleeves Used and Bodice Is Least Possible Jet Beads and Sequins With Rhinestones in Hair Make Up for
Otherwise Dull Aspectr New Spring Wraps Intricate Lace Elaborates New Blouse.
Another good cold prune souffle Is
made by heating the lemon, sugar and
prune Dulo to boiling point ana pour
ing upon the whites, so as to cook them
enough to stiffen and remove the raw
flavor. By mixing in a aouoie Doner a
few extra minutes heat can be given if
necessary. Pile in tall glasses, garnish
with whipped cream and serve cold.
Similar souffles can be made witn
stewed apricot or peach pulp, that
from dried apricots being particularly
good. You might vary your lemon
souffle by using orange and your
chocolate souffle by using caramel and
few chopped almonds. Banana
souffle was recently given in this col
umn. I think. Let me know if you
want a pineapple souffle.-
Xjlnnton. Or.. Oct. 6. I would like a recipe
for chicken tamales m which tomatoes are
used, and oblige. . MRS. o. J. K.
FVBNlNU dress in tne Dig noteis at i
the Seashore is worth traveling far
to observe, for the most splendid
land modern gowns are worn for din
ner and in dancinsr later. No sleeves
has this jrorjteous black dinner gown
land the least possible bodice. No col-
lor either, but this is simply made up
kor by the-scintillating glitter of Jet
beads and sequins and by a hair orna-
Kient of rhinestones. The Jetted over-
iress floats airily above a clinging
foundation of black goldenrod satin
knd a little train gives dignity to the
costume. Hidden snap-fasteners make
it possible to 'loop up this train for
-dancing.
The Spring evening wrap is of rich
tilk, wonderfully draped to give grace
ful lines while not crushing in any way
the gauzy costume beneath. Here is
typical wrap of the early season.
made of shees-of-roses silk faille and
lined with white goldenrod satin. Cord-
ngs of the faille outline the wrap t
eams and edges and the collar and
ruffs are of plum colored faille with
huttons of the soft rose color. Of
special interest is this coiffure in this
Uustration. The hair is shown dressed
to imitate the "bobbed" cut over the
ars, a very low bandeau of rhine
stones giving a close-to-the-head effect
Ion top.
Simple blouses for Spring wear are
of silk usually of pussy willow tub
-hirting in some dainty color but
iressy blouses are of batiste or linen
elaborately honeycombed with lace.
This lovely blouse for Seashore wear
with a tailored suit is of fine French
linen inset with motifs of real filet
lace and is hand embroidered on front
and sleeves. The design suggests a
bolero on the linen. The tall collar,
it should be noted, is attached to a
Tvell cut out neck-opening so that
lelsht is achieved with coolness and
onfort at the throat.
Answers to Correspondents
PORTLAND. Oct. 20. 1914. Will you
kindly publish in The Oregonlan recipe
for making potato yeast, so that one
ill always have a starter on hand for
. aklng?. Thanking yon in advance.
MRS. I J. W.
I am sorry you have had to wait so
long for an answer. I hope the follow
er home-made yeast will suit you:
Raw potato yeast One-fourth cup
lour, tne and one-fourth cup sugar, one
evel tablespoon salt, three large pota
toes, .one and one-half quarts boiling
n'ater, one cup perfectly sweet home
made yeast or one fresh yeast cake
either dry or compressed, the latter for
-hoice). Some makers use also one
igbth cup dried hops or one teaspoon
linger. Neither of these is essential.
hough each tends to aid the growth of
he yeast and discourage undesirable
irjranisms.
Mix the Sour, sugar and salt with the
;rated raw potatoes: pour on the boil
ing water, raising all to boiling point.
o as to cook the starch. fetrain and
-ool to lukewarm, then add the yeast
ind let "grow" in a warm place (about
'0 degrees Fahrenheit) until well
Isen. Store in scalded and cooled
class jars, closely covered, in a cool
jnng the jar into a warm Kitchen,
tnless you are going to use the entire
luantity at once, but take your cup or
iowl to the jar. Put aside a small Jar
md keep it sealed until you want it to
-tart the next batch. If the yeast is
veil grown ana lively, one cup oi
his will be about equal to one ordi-
tary yeast cake in bread making. Re
uceyour liquid proportionately if you
ave been in the habit of using dry or
ompressed yeast.
If you should have "bad luck" at any
ime with your bread, blame your
cme-raaUe yeast rather than the flout
ml start a new batch with a fresh
east cake, as home-made yeast tends
"run out' after a while and heavy or
our bread may result.
Chehalis, March 7. My husband has been
eubecrtber of your paper for -7 ?ears
od thinks he can't get along without it.
also am interested In it and would like to
?k some questions and will thank yon in
dvance for your answers through The Ore
onian. (1) Will you give me a recipe for
sad dressing made with Roquefort
heeaef - The dressing look red and was
J a i 1
creamy and -was served on lettuce salad.
(2) 1 use a liniment a great deal that has
a large per cent of coal oil, gasoline, cam
phor ice, turpentine and other things. Are
those ingredients dangerous or injurious if
used regularly? MRS. O. 3?. S.
I wonder if the following is the
dressing you mean. Xt is one which
appeared in connection with the salad
contest about two years ago. If it does
not suit you, let me know, as I have
several others made with Roquefort
cheese:
Lettuce and Roquefort Cheese One
large, solid head of lettuce
Dressing Small half cup of olive
oil, one tablespoon of vinegar, one-half
teaspoon of salt, one-quarter teaspoon
of mustard, dash of cayenne pepper ana
paprika and one tablespoon of Roque
fort cheese.
Mix the cheese with a little of the oil
until smooth and creamy and add vine
gar, salt, mustard, cayenne pepper, pap
rika and gradually the remainder of
the oil.
Cut the head of lettuce in two, plac
ing half on each plate. Gash across the
top several times with a sharp knife,
so that the dressing will penerate the
lettuce, or, if preferable, the lettuce
leaves may be separated, cut fine and
the dressing mixed with them in the
ordinary way. ,
This will serve two people.
In regard to the liniment, I think
the only danger would be the possi
bility of its catching fire if you bring
It too near a lighted match or stove
It might prove too irritating for some
skins; but as you are in the habit of
using it, evidently it does not affect
you in this way. A liniment contain
ing turpentine usually brings out red
spots on my skin; but I know that
many people use such liniments with
out any similar trouble. I am glad you
find this column interesting.
Portland, Feb. 15. Kindly give In The
Oregonlan a recipe for orange marmalade
and greatly oblige. MRS. G.
Orange marmalade recipes were
given last Sunday. I hope you saw
them.
Seaview, Feb. 13. Ton extend help si
rraclouslv that I have turned to yon for
some information which in my inexperience
I am isnorant of. I have been greatly
helped by the varied and reliable Informa
tion you give- to nouswivea, - wui yon
:V '-'f ':'m
kindly answer the Inclosed Questions and
forward to me in the inclosed addressed
envelope, and greatly oblige? MRS. C
(1) Is bicarbonate of soda and the com
mon soda used by housewives the same?
(2) When using Boda and cream of tar
tar Instead of baking powder, what propor
tion of each should be used to one pint of
flour?
(J) Is it better to use tartaric acid in
stead of the cream of tartar? If so. In what
proportion to the soda to the pint ot llourr
(4) Is it better to use all three, soda,
cream of tartar and tartaric acid? If so.
in what proportions to the pint of flour?
I am sorry to disappoint you, but it
is never possible for me to send re
plies by mail
1. Bicarbonate of soda is the soda
used for baking; not washing soda.
2. For a plain mixture, such as
biscuit dough, use a scant level tea
spoon soda and two level teaspoons
cream of tartar to one pint flour. Use
proportionately less (as you would use
less baking powder) to a pint of flour
in a mixture containing eggs, such as
muffins or cakes.
. 3. If tartaric acid is used only one
level teaspoon acid and one level tea
spoon soda should be used to a pint
of flour. The action , takes place
rather more quickly tnan wnen cream
of tartar is used, consequently some
gas may be lost before the mixture is
in the oven, and the gram is likely
to bo coarser than when the slower
acting cream of tartar is used.
4. Som'e baking powders contain
both cream of tartar and tartaric acid
in order to get a rate of action between
the two. As to which is "best," it all
depends upon what you are making
and what kind of action you want.
The resulting salt is the same in each
case. If you want to use all three you
would take as before, one scant level
teaspoon soda to the pint of flour and
neutralize it with one-half teaspoon
tartaric acid and one teaspoon cream
of tartar: or you could use one-fourth
teaspoon tartaric acid and one and a
half teaspoons cream of tartar, depend
tng upon whether you wanted a quicker
or slower action.
Portland. March 10. Will you kindly give
me a recipe for fruit salad, in which are
used English walnuts, dates, figs and Jello,
to be served with whipped cream? I shall
also appreciate a recipe for a fruit cocktail,
in which blanched almonds, grapefruit and
pineapple (canned) are used. Thanking you
for these in advance. FRANCES.
All you have to do Is to put together
the fruits you name in any preferred
proportion. Personal taste is the de
ciding factor. Probably equal parts
of grape fruit and pineapple for your
cocktail with about four blanched and
shredded almonds to each service.
Dress with sugar, not too sweet, the
amount depending upon personal taste
and upon how acid your grape fruit
happens to be. A spoonrui oi maras
chino or sherry may be used with each
service, if liked. Or a spoonful of
white grape juice is good.
Or did you mean that you wanted
suggestions for other fruits to go with
those you name? Walnuts, dates, figs
and jello would be rather "stodgy
for most tastes without more juicy
fruits. Pineapple, orange, banana,
white seeded grapes, canned peaches
or apricots might be combined with
walnuts, dates and figs, using equal
parts of all or any two. Follow the di
rections on the package of jello. Have
it nearly cool before pouring over the
fruit. Let it set in the service glasses
and pile whipped cream on top, or
let set in a bowl and afterwards pile
up high in glasses or on lettuce heart
leaves. Or let set in small individual
moulds and turn out on lettuce or in
flat glasses on tall stems and garnish
with whipped cream. Another way is
to whip the jello when nearly cold
and then fold in tne iruits.
Portland. Feb. 17. 1 have experienced
considerable trouble lately with my baked
sweet souffles, especially - with the lemon
and chocolate souffles.
They rise beautifully- and seem nicely done
when I take them from the bain marie In
the oven, but in cooling they fall and
shrink so that nothing but a two or three
Inch layer of the material remains. Can
yon tell me in your Oregonlan column the
possible cause of this result? I shall be so
grateful for any enlightenment on this sub
ject, and I would like so much to have the
recipe for two good sweet souffles, other
than the two foregoing. Thanking you iz
advance. E. J.
I think you. are probably cooking
MeCall Idaho. Oct. 21. Will you kindly
give, as soon as possible, a recipe for ta
males wltnoui. tne tomato fiance, anu uu
Uge? MRS.. W. A.
Portland. Oct. 12. Will you kindly give
me the reciDe for Spanish chicken pot pie,
the kind served In Spanish grilles? I think
they are made of cornmeal mush and are
covered with a not sauce. ii you are un
able to furnish me the above recipe, please
give one for chicken tamales. Thanking
you very much. MRS. J. H. M.
I am sorry you have had to wait for
replies, but the tamalo time limit has
only Just expired. Tamales differ as
much as "pie." Each of tne following
recipes was given to me as "genuine
Mexican." I have not tried any of them.
My advice would be "adapt the mixture
to your taste." You1 can obtain any
degree of scorching heat by the use of
tabasco sauce, if the recipes given are
not hot enough.
Tamales No. 1 To prepare the corn
shucks: Cut or chop off each end of
the whole shuck, open up and clean it
of hairs or silk, put into water and soak
for about -one hour, separate and size
them: they should be about six or seven
Inches long and two or two and a half
inches wide.
To prepare the meat: Put into
one-gallon vessel one pound, of beef
and one pound of pork, add water to
the top, salt, a few buttons of garlic and
a medium-sized onion cut into quarters.
Boil very slowly until meat is tender,
chop pork and beef together very fine.
Heat In a frying pan over hot plate a
cup or more of lard, put into this a few
buttons of garlic and an onion cut into
quarters, fry Juice out of onion and
garlic and remove them. Add meat and
fry five minutes, stirring constantly,
add half pint of broth in which meat
was cooked, four tableespoons chill
powder and salt to taste, cook 10 min
utes longer, stirring all the time, add
flour enough to thicken.
To prepare the dough: To two quarts
of tamale meal add broth enough to
make thick dough, add half pound hot
rendered tallow, plenty of salt-and
teaspoon of chill powder. Work well
together, adding more broth until dough
is rather thin.
To prepare the tamales: Put layer of
dough on husk about four inches long,
one and a half inches wide and one
eighth inch thick. Along the center
spread one teaspoonful of the prepared
meat, roll like a cigarette and fold
small end of husk, place them folded
end down in potato strainer, place
strainer in cooker, cover with cloth and
steam two hours. Always serve hot.
This recipe will make about 100 ta
males. Tamales No. 2 Simmer fowl until
tender, seasoning with salt while cook
ing. While hot remove the bones and
skin, chop the meat very fine, adding
finely minced garlic, salt and cayenne
to taste. Have ready a thick paste
made by cooking thoroughly one cup
cornmeal in boiling water, seasoned
with salt and cayenne. Have ready
also the inner husks of corn, six inches
long after both ends are trimmed off.
well washed in boiling water. Shape
the minced meat in rolls and enclose
in the seasoned corn paste. Enclose
each roll in corn husks, tieing the ends
firmly. Add two or three Mexican pep
pers to the liquor in which the chicken
was cooked and boil the tamales in it
15 or 20 minutes.
Tamales No. 3 Prepare a fowl, two
cups corn paste and husks as above.
Add to the minced fowl one-half pound
chopped seeded raisins, one-half cup
stoned and cut-up olives, one young
red pepper, two tablespoons lemon or
lime Juice, one teaspoon sugar, two
tablespoons chopped onion, four large
cloves of garlic, chopped (or garlic to
taste), salt and cayenne or tabasco
sauce to taste. If liked soak six dried
red peppers in hot water, scrape the
pulp and add it to the mixture, reject
ing seeds and skin. Add six hard
boiled eggs, chopped. Enclose in the
stiff, well-seasoned corn mush and
husks as above and cook one hour in
chicken broth. ;
Tamales No. 4 Three cups finely
chopped chicken meat, six sweet red
peppers, one-quarter cup . chopped
onion, one-half cup vinegar, one cup
tomato pulp, one hard egg, six chopped
olives, one clove garlic, pulp from two
dry peppers, salt and cayenne to taste,
two cups stiff cornmeal mush. Soak the
peppers and onion one hour in the vin
egar before , adding to the other
chopped ingredients. Shape like cro
quettes, adding a little cornmeal if not
stiff enough. Enclose in the mush and
corn husks as above and steam three
hours. Dry in the oven five minutes.
EASTER EGG FOR BABY
CAN BE NICELY TRIMMED
White Satin Used for Covering and Inside Is Arranged to Hold Tiny
Toilet Appurtenances for Child.
FOR BABY'S
ERE is an Easter egg for baby,
- practical as well as daintily sug-
gestive of the season. The egg is
covered on the outside with white satin
and is trimmed with bands and bow
knots of white ribbon, tiny Kewples be
ins tied,. Into ribbon rosettes at the
y-WJ-. j w - rwvw.
N
EW YORK, March 20. (Special.)
Mrs. Thomas Bloodgood Feck is
one of the most beautiful women
in New York society. She was Elinor
P.' C. Lewis before her marriage and
her home was in Philadelphia. Mrs.
Peck has Just announced the engage
rnent of her daughter, Frances, to
Vivian Egleston. of Chicago.
Mrs. Henry Barlow, a recent bride,
was Nadine Arents and she is the
daughter of Mrs. Charles F. Adams, of
Brooklyn. She is less interesting than
her clothing, however, for Mrs. Bar
low was one of the first of the young
women of New York society to wear
at the altar the new style short wed
ding gown and the veil draped from
the back of the hat. In these gar
ments it is possible for a bride to look
pretty.
The latest freak of high society is
the animal dinner. Mrs. George Austin
Morrison, whose home is on Central
Park West, has introduced it. Mrs.
Morrison's guests arrived for dinner
the other night and without previous
warning found themselves Introduced
to a large cage where dinner was
served. Then to each guest was as
signed the responsibility of making a
noise like an animal. Oh, it was-just
too original! The animals were fed on
tin plates and their diet was meat
not raw, however.
The Queen of Greece was formerly
Princess Sophie of Prussia and is a
sister of the Kaiser. For this reason
as well as for political reasons King
Constantino is making every effort to
keep Greece out of the present war.
The Duchess of Devonshire, wife of
the largest landowner in England, Sl
EARLY FRENCH STYLES
ARE NOW REAPPEARING
Little of Louis XV and Louis XVI and Great Deal of Second Empire
Fashions Are Revived for Spring.
A LITTLE of Louis XV and Louis
XVI and a lot of the Second Em
pire is the receipt for the first new
Spring modes, with their fitted bodices
and their flaring skirts.
There were many full skirts in last
Autumn's importations those modes
that were made for the season at
Deauville and were never worn and
now the early Spring importations,
known as the Riviera models, show
still fuller skirts and more fitted
waists than ever. Where four and
five yards, was considered a very full
skirt hem in an Autumn and Winter
model, it is no longer ultra. From six
to 12-yard skirt hems have already
been brought over from Paris. You
might think they would look like
crinoline dresses, but they do not at
least not yet.
This is because they are cut circular
or gored, as a rule, in the firmer ma
terials, and are shirred and gathered
at the top in the more filmy net or
chiffon models. They are often stif
fened at the edges by a piped cording
which holds them in pretty godet folds,
or sometimes a three-yard drop skirt
has a six or seven-inch horsehair lace
that holds it out at the hem and
makes a support for the outside skirt
and holds it out in the correct bell
shaped flare.
The waistline is nipped in and is at
FIRST EASTER.
larger end of the egg. Inside is a puffy
lining of pale blue satin, or pink, if
one prefers, and there is Just space
to hold several useful toilet appurte
nances for his or her babyship; a tiny
hair brush and comb, soap box and
powder puff box, all of blue or pink
pyroxylin to match the lining of the
Easter egg.; , . . .
t. 4U.,-Sli : , I V l it I at
TP Z u? : k w V
'V l r ?"
5 - 1 -
mm
Queesz oJ Greece,
Victor Chiistian William Cavendish, is
devoting all her time to relief work
its proper place that is to say, rather
high. The bodice does not stop here,
however, in many of the models, but
extends down below the waistline. It
is in the front of the fitted bodice that
the straight front effect of the Louis
XV and XVI modes show, for, as In
one model shown the bodice is boned
just as a corset of that time would be.
These supports are farther apart at
the bust than at the lower corset edge,
forming a fan-shape.
Fringed ruchings, made of the ma
terial, are seen a great deal on the new
models, outlining square and triangu
lar decollete, sleeve edges and skirt
hems. Lace is of the cobwebby sort
and seldom white. Cream, ecru, cream
embroidered with ecru, and ecru em
broidered with gold or silver are noted
about the decollete and skirt They
are especially charming with the new
colors that are neither light nor dark
and are rather subdued in tone.
While there are a few puffed sleeve
models, sleeves as a rule are scant
ruffles or lace falling over the arms,
not quite to the elbow, or little lace
festoon draperies that cover only the
top of the arm. Even the afternoon
dresses often lack sleeves, beyond this
slight concession. Sleeves like this
come under the rule of extreme and
fashionable elegance in dress. In other
dresses long gathered sleeves of
matching chiffon cover the arm.
You cannot be too careful about pro
portioning your figure correctly in
these new flaring skirt fashions. Stout
women as a rule cannot wear their
dresses too short. - Even at six inches
from the floor it will be necessary to
have the design marked by a propor
tionately high waistline, to give the
suit or gown a proportionate length
with' the waist.
There is a good deal of architecture
about dressing, anyhow. The same
skill in proportioning a building is
necessary to adapt a new model to
each type of feminine figure. Most
women today have bodies that are too
long and limbs that are too short.
This Is a much harder problem to solve
satisfactorily than that of being fat or
thin.
,The old Greek idea of beauty gave
one-third to the end ot the body
omitting head and neck, one-third to
the knees and the last third from the
knees to the soles of the feet If you
look in the mirror you will see how
near you are to the Greek idea of
beautiful proportions, and the nearer
you can get to this even a long dis
tance off. by clever juggling of your
suit or dress lines the more errectlve
ly dressed you will be.
Gold Lace Being; Used on
New Dancing Frocks.
New Boudoir Capa of I.ace aad Net
Arranged With Snap Faatenera In
stead of Elaatle Band.
A GREAT deal of gold lace is being
used on new dancing frocks for
the after-Easter season not the
substantial gold lace that one as
sociates with uniforms, bat airy thread
ace or the customary sort. Interwoven
with gold threads and sewn with gold
spangles and sequins. This sparkling
lace usually appears on the bodice of
ittle dancing frocks made ot pussy
willow taffeta or pale tinted goldenrod
satin; short, puffedBleeves have gold
laca frills or the round 1830 decolletaga
a bertha-frill of gold lace. One charra-
ng dance frock of peacu colored
pussy willow taffeta has tiny frills of
5 - C
Duchess- of
for the English aoldiera who were
wounded at the battlff lelds. The)
Duchess was formerly I.adv Evelyn
Fitzmaurlce, eldest daughter of th
fifth Marquess of Lnndrxlowne. and has
two sons and five daughters, llrr hus
band succeeded to the title in ISO
upon the death of hla uncle. Soma of
the Duke's finest estates and homes
have been thrown open to the care of
the wounded.
gold lace all the way up the gathered
skirt from hem to belt.
New boudoir caps of lace and net
hava a clever contrivance that makea
them wearable with the hair dressed
for the day. or loosely twisted up early
of a morning. The ordinary elastlo Is
omitted, for though this elastic band
may be Just right when a cap la worn
in bed. or before the coiffure has been
arranged. It is often tight and blnd
ing when the cap Is donned over a com
pletely arranged coiffure. In place ot
the elastic there are three snap fasten
ers Inside the edge of the crown and
by means of these snaps the cup may
be adjusted to fit tha head comforta
bly. The moat convenient ' veils ara thoaa
with an elastic run through the upper
edge. The large veil may bo adjusted
in the twinkling of an tye and lis
lower edge will fall with perfect graca
over the shoulders. Soma of tha new
veils In flladora and hexagon weave
fall in deep points at the edge, the
longest point coming in front. These
veils are exceedingly graceful and add
inexpressible stylo to a alinpla cos
tump.
ON SISTER'S FACE
Fiery Red. Itched and Burned.
Scratched Incessantly. Broke Out
on Entire Body. Used Cuticura
Soap and Cuticura Ointment.
In One Month Healed.
10 Hazel St., Chlco. Calif. "Whan my
liter was a few weeks old a raata cam out
on her face. It (ot worse and when about
six month old It was proaouaosd to bo
weeping eczema. Tha breaking out was
unsightly at times. It looked as tttouck
the blood was going to bunt through the
akin. Where aha rubbed, tha akin would
peel off. The water cama through tha akin.
When the ecxema was at its worst her face
was fiery red. It Itched aad burned great
deal and she acratrbed at It laceesanUy.
She would turn in her sleep aad scratch and
rub her face. At tha ago of ten months It
broke out on her entire body.
We used medicine, soma of which was
so strong aha cried whan It was put on.
When aha waa a year old wa got Cuticura
Soap and Ointment and used them on bar.
Tbey began to do wonder. With one
treatment aha wa perfectly unproved and
In a month sha was completely healed."
(Signed) Mis Loose Biota, Juno 26. 101.
Sample Each Free by Mail
With 32-p. Skin Book on request. Ad
dress post-card "Cuticura, Dept. T. Boa
ton. Sold throughout tha world.
II SKIM OF BHUTT IS JOT rOBCYfH
Dr. T. FELIX GOURAUD'S
ORIENTAL CREAM
OR MAGICAL BEAUTIFIER
moTTn Tn. TStuv
plea. Freckle
Motii pwtchf.Hti
ml Skin Diarasr.
and every tlemi-1.
on beauty, und de
fir deintioa. It
bu Stood the trstof
66 yea r. and U Mft
barmlesa we tmum
it to b lure it w
properly made. Ac
cept bo counterfeit
of AimiMr asm.
Tr. fc. A. 6arrc Hid to ldy of the ban turn
a patient):' A you ladies will war them, I re
commend 'wNtmnI'i CraaaV the least harmful
of all the akin prepanition." At druiiciala)
and Department More.
fvt I .ipKJaf 4 -Sin, fnpt. 37 irut Jimi SUU
UNSIGHTLY