. THE SUNDAY OREGOXIAy, PORTLAND, APRIL 11, 1915. "
BLACK VELVET NOW MOST USED
TRIMMING ON SPRING COSTUME
Ribbon Extravagantly Employed in All Designs of New Frocks, Bonnets and Even on Parasols Model Just
Presented Calls for Lacing at Front and Princess Effect Returns.
'-'
YARDS and yards of black velvet
ribbon, than which there has
never been a more effective
trimming deviled, give character to
the Spring: costumes. My lady has
Mack velvet ribbon everywhere on her
costume, on her floating veil, her bod
Ice, her skirt and her parasol. In one
pretty frock black velvet ribbon is
used to trim the Victorian poke bon
net, and also to catch up the overskirt
in new And charming- effect. The lit
tle bodice with its drop-collar buttons
up the back with tiny black velvet
buttons. This frock of pale array
pussy willow taffeta and printed pussy
willow in an atlover black and white
design that has half-tones In gray.
A new notion ' is the lacing of the
frock at the front, and the long line
from bust to hem suggests a revival
of the princess effect which is always
formal and graceful. The laced-up
skirt is of black and white striped
pussy willow taffeta, the stripes being
used on the bias. The gay little cord
ed, skirred eton is of black taffeta and
the airy sleeves are of black over
white chiffon. The frill of fine white
filet lace at the neck gives a knowing
touch of pure white on the black
jacket. Patent leather slippers and
stockings or natural colored silk
accompany this pretty frock correctly.
Karely does black and white obtain
favor as a gaslight combination, but
this season the mas-pie effect are worn
all round the clock. An authoritative
dance frock is of flowered pussy wil
low taffeta in black and gray tones on
a white ground. The skirt, gathered at
the top, is trimmed with little scal
loped ruffles of the silk put on with
cording. The peasant bodice, corded
at the waistline and falling in a scal
loped peplum below, is worn over an
airy underbodice of black tulle. Black
and white dancing -slippers and white
ilk stockings match the frock.
In-the-Futnre Love.
Judge.
"Do you suppose we shall ever have
universal peace?"
"Hardly. I fancy marriage will never
be entirely abolished
' " iM 1 W 1 : a.,o f y ft ' r tcFtA X
Answers to Correspondents
BV L1U1AN TINGLE.
V;tn ouvrr. April 7. In connection
ith the chocolate rrosttnc recip.s which
nu gave in last Sunday's oreonlan. I think
Sir?. A. G. B. also will lind this one fine:
one-hslf cup chocoia'.e. 1, cup unsalwd
butter 1 cu; rowdereil pupar. yolks of two
ecus; " mix butter wi suear. mid yolks of
egKS." then the chocolate, whicli has been
Si-aldetl. oeinir careful not to arid too much
water to chocolate in scalding; 1 am not
auarc if unsnltert butter may he boueht.
but If not perfectly fre.h sweet butter mUht
dt as welt.,
Would vou alao please tell me note to
mako strawberry rle. somctimea calleo
cream tarts? I have eaten them, but am
unable 10 find a recipe. Thanking you.
Jl KS. C. O. F.
I THANK you for your recipe for
chocolate butter-frosting or Vienna
frosting. It is quite delicious, but a
little rich and costly for ordinary fam
ily use. It ia particularly Kood with
sponge cakes or" those containing a
small quantity of shortening, and for
tiny fancy cakes and French pastries.
An attractive Herman cake is made by
cutting into layers," not more than
one-quarter inch thick and usually less,
a day-old sponge cake, baked in a
rather deep layer cake tin. A sponge
rake mixture into which two table
spoons of melted butter are folded at
the last is even better for this purpose
than plain sponge cake. Chocolate but
ter frosting is P"t between the layers,
the cake being IS to 1 inches high
when finished. The top is decorated
k
. fill I'V'
h 111 I ' i
mmmmmm
fzrc3s firm c&ss jLrz2.J
6- l
with whole or chopped walnuts and
either chocolate or white butter frost
ing put on with a pastry bag and fancy
tube. t
I am afraid I cannot "guess" your
"strawberry pie" without a description.
A good pie, however, is made by filling
previously baked "pie shells." of put?
or Hake pastry, with fresh sliced and
sugared " strawberries. Cover with
whipped cream, or meringue and cream,
and serve at once.
Individual "tarts" made in this way
are good. Another filling might be
made by using slightly stiffened Char
lotte Russe cream (given quite recently
in this column) with the berries. Or
a strawberry Bavarian cream mixture
might be used. -
The same fillings used in cream puff
shells or eclairs are sometimes de
scribed as strawberry "cream pies" or
"tarts." A border of eclair or chous
paste, along the edge of a crust of or
dinary paste, is occasionally used in
French "pies" or tarts of this character.
Oakland. Or.. April 5. T am planning- a
birthday dinner, to be given at S.30 P. M..
for my litti. 5-year-old daughter. It is to
be quite formal, however, and ail -he g-uests
are grown-ups. The table will be served for
1-. 1 should. like very much to have you
give, a few suggestions that may be novel
and appropriate. Aiso a menu and how
served. I will say I wish to have some kind
of cocktail (If you advise and. as fresh
ovsers are difficult1 to obtain, I prefer a
fruit cocktail. The meat will be young roast
chicken, to ho carved by "Daddy- The
cake of course, the center-piece. Have you
any new ideas in placing of candles, a new
salad, etc.? The dinner is to be given April
24. Am inclosing self-addressed envelope
and Hope for an early reply, for which 1
thank you. MRS. W. C. L.
As vou would see by the notice sent
from "this office it is never possible for
me to send answers by mail. More
over, in any case I should be obliged to
disappoint you, as it is impossible for
a perfect stranger at a distance, who
knows nothing of your tastes and
standards of living, to give really in
telligent and practical advice such as
you evidently need. You ao not tell
me for instance, whether you have a
good maid. If so, will she both prepare
and serve the dinner, or have you some
one to come in to serve? I think this
would be necessary if tfie dinner is to
be "quite formal." On the other hand,
the fact that dinner is to be served at
6:30 o'clock; and the chicken carved by
the host suggests an "informal" din
ner, especially in connection with the
additional factors of a 5-year-old
daughter (for whom a formal dinner
would be utterly inappropriate) and a
birthday cake '
If you intend to do all or part of the
cooking yourself and have an experi
enced waitress or cook , you would plan
a different menu and style of service
from one that would be suitable if you
have plenty of well-trained help.
Again, if you should have no help in
serving a different plan would be need
ed from that suitable for a dinner with
a waitress. If there is a maid and she
has to be both cook and waitress other
modifications would be necessary.
-Over-elaboration and attempted "for
mality" with inadequate service is a
common fault of the "beginning host
ess." So don't make it "formal," for
your daughter's sake: keep it "simple"
and r'charming" and "informal" instead,
and you are far more likely to make
it a success. Besides, many men openly
or secretly dislike evening dress for
an early dinner, anyway.
A fruit cocktail would be good. If
you want to have soup, use a light,
clear soup with a pretty garnish
and with particular attention paid to
"distinction" o flavor (often neglected
in thin soups) rather than a rich soup
or a cream soup, such as would be suit
able for a-luncheon.
For an entree. If you want one, serve
vour favorite chafing-dish concoction
(one you are quite sure of, not a "new"
experiment), preferably one made with
shrimps or crab flakes, since you are
not having fish, and serve it in tiny
patty cases, or Swedish . timbales or
scallop shells.real or silver, or deli
cately buttered and browned bread
cases, or in little "bakers" or ramekins
as may be, preferred. Use a- few
browned crumbs if shells or ramekins
are chosen. -Don't serve- too large por
tions (in view of the coming roast
chicken), and pay attention to dainti
ness and simplicity of decoration and
service.
With the chicken serve potatoes in
some form. Nicely 'browned Duchesse
potatoes are always good and easier
for "last-minute" service than ordinary
mashed potatoes. "Match-stick pota
toes," browned in muffin rings, are
also' good. Use one other vegetable,
such as Teas: or asparagus tips. Serve
a dressing or not, according to your
taste and convenience. Pay especial
attention to the gravy often a weak
point in roast chicken. If you want a
"formal" English touch, serve a good
bread sauce or "fried crumbs." as for
pheasant. Cranberries are not usually
obtainable now. though I saw some in
our market the other day, so you might
serve some tart fruit jelly or a deli
cate spiced fruit, if you like the "sweet
sour" relish with chicken, as many do.
I believe a Southern 'hostess would of
fer a wafer in a -thin slice -of -delicate
pink baked ham with her roast chicken.
a combination which always appeals
to my particular taste.
For salad select (a) one that you
know you can make or have made sat
factorily a dinner party is a danger
ous time to try out unfamiliar dishes;
(b) one that does not require a num
ber of "last-minute" touches: (c) some
thing light, not rich and elatjbrate; (d)
something that will harmonize in color
and flavor with your table decorations
and the dishes that precede and follow
it. I don't believe there is such a thing
'as a really "new" salad. Personal taste
is the deciding factor. What Is "new"
to one person or group of persons Is
not new to another. Knowing what
your circle is in the haUit of serving,
you easily can think up .something "dif
ferent," if you try; but I "don't know
what you and your friends consider
"old"' and what "new." You might
serve a salad that goes well with
cheese straws if you don't want to
serve cheese and toasted crackers as a
separate item. Or you could combine
the salad- and cheese course by using
some preferred form of the innumer
able pineapple and cheese salad com
binations. Whatever you select try it
beforehand, more than once, if it Is an
unfamiliar salad.
French dressing is, of course, better
for a dinner salad than a richer dress-,
ing. By studying possible flavor vari
ations in French dressing you can get,
if you have taste, an "individual" dress
ing which will give distinction to the
simplest salad.
' A Bavarian cream or -frozen dessert
would "go" with the cake.
By writing to any cf the larger de
partment stores here, and stating your
color scheme, etc.. you could get fancy
candle-holders in the shape of flowers
or figures and anything in the line of
place cards that you might desire.
Don t forget tnat tne conee ana tne
rolls are as important as your salad
and dessert in making a successful
thinner. 1 have known many young
hostesses who did not realize this. Your
salted almonds and bonbons will have
more individuality if made at home.
If you are in doubt as to details of
table service, or have only a limited
repertoire of salads, why not write to
one of the large bookstores here for
Mrs. Hill's Salad Book or "Up-to-Date
Waitress" or gther good table service
manual?
Park-rose, April 7. Please give recipe for
dandelion wine. I saw this recipe some time
ago and think it was in The Oregoaian.
Thanking in advance for same.
MRS. J. M. F.
A recipe for dandelion wine was
given recently in The Oregonian. The
following are additional recipes of dif
ferent types.
Dandelion wine Four quarts loose
dandeiion petals. 4 quarts boiling water,
3 oranges. 1 lemon, 4 pounds sugar,, 1
yeast cake or 1 cup home-made yeast.
Pour the hot water on the petals, let
stand 24 hours. Boil up with the grated
rind of the lemons and oranges, strain,
add the sugar, orange and lemon juice
and yeast. Keep in a warm place to
start fermentation. Strain again and
bottle in three weeks.
Dandelion wine Three quarts dande
lion petals, 4 quarts boiling water, 26
pounds sugar, 4 slices of lemon. Pour
the boiling water on the petals, let
stand over night. Strain, add sugar
and lemon, and heat just enough to
dissolve the sugar. Put into a crock,
cover with cheesecloth and let ferment.
Fermentation will cease in about two
weeks, when the liquid may be drawn
off, bottled, corked securely and kept
in a cool place ready for use.
Portland. Or.. Feb. 2. Would you kindly
give a recipe for Southern beaten biscuit?
Thanking you in advance, MKS. H. V. B. .
The following is a recipe used by
Mrs. Vaughn, who lectured here last
Fall and is considered an autthority on
Southern cookery. I hope it is what
you-want. If not, write again, as I
have another recipe or two:
Beaten Biscuit 2 cuptuls flour, 1 tea-
nnnnfnl uult 1 tensnonnful sus-nr. U, tea-
spoonful baking powder, 3 tablespoonfuls
crisco, one-third cuptul milk, one-tmra cup
ful wkter. Sift together the dry ingredients.
Cut toe crisco in with a knife or work In
lightly with tips of fingers. Mix the milk
and water together, chill thoroughly and
add gradually to the dry Ingredients. Every
thing should be as cold as possible. Mix into
a smooth, elastic dough, and put on a
floured board.- Beat into a thin sheet with
triangular biscuit beater. Sprinkle over
with pastry flour. Roll up like Jelly roll
and continue the beating in the same way
until the dough is smooth and velvety and
blisters when rolled out. Roll to one-eighth
Inch in thickness and cut Into small biscuits,
prick in center and set in refrigerator for
an hour before baking. These anoutd d.
baked in a moderate oven and the gas
turned off when the biscuits are golden
brown. Allow the biscuits to remain for 10
minutes In the cooling oven to drj- out.
These biscuits are similar to a cracker.
I regret that a number of correspond
ents must be kept waiting a little
longer for their replies. Answers can
often be given more promptly in The
Daily Oregonian than in The Sunday
Oregonian, and inquirers may state
where they would prefer the answer to
appear.
Sandwiches for Lenten Tea
Are Easily Prepared.
Spicy Filling Vara Effectively and
These With Olivet, and Salted
Xnta Make Ample Repast.
MOST women deny themselves some
thing during Lent, and the "some
thing" is apt to be sweets these days
when slender figure lines must be
maintained. At the Lenten tea, follow
ing an afternoon of bridge, small,
daintv sandwiches and tea served with
cream or lemon, with a plate of olives
and one of salted nuts will constitute
an ample repast.
Sandwiches may be made tne oay De-
fore, wrapped in a wet napkin and
nlaced in the icebox. Before tne Driage
afternoon, unwrap the chilled sand
wiches, cut them into small squares,
diamonds and ovals (with a small cut
ter), rewrao in a fresh, damp napkins,
and set aside not in the icebox this
time until required.
Special sandwich bread, a day old,
makes the nicest sandwiches. If there
is difficulty in slicing the bread wafer
thin, heat the knife before cutting each
slice. Cream the butter before spread
ing Such sandwiches should be filled
with some dainty, rather highly sea
soned mixture. Devilled ham. seasoned
with mustard and paprika ana maae
creamy with melted butter, makes an
excellent filling. The white meat of
chicken, chopped fine with olives, a
gerkin pickle and a few capers, is an
other delicious filling.' Almond sand
wiches are very toothsome also. Chop
blanched almonds fine, add a little
paprika, a sprinkling of salt and a dash
of lemon juice and press the thin layers
of buttered -"bread close together.
Salmon, mixed with mayonnaise, and a
mixture of chopped olives, green pep
pers, a chow-chow pickle and a small
onion, are both attractive filling mix
tures for the afternoon sandwich.
The Overture.
Judge.
The Lenten purple palls the town.
The- time has come for flitting
To piny woods and porches down
For Eolf and oridge and knitting.
. The clubs are empty every one
Who's any one's cavcrtlnp
Where there's a fighting chance for fun,
Fjr folly or for sporting.
We stroll through Alimony Lane
And rest In Peacock Alley;
For merriment we seek -in vain ;
Where tango trotters rally.
Oh, kindly devil of the grill.
Your warm glow on us casting.
Disperse this unrelentmg chill
That comes from gloom and fasting.
The jell is on the gay calfs-foot.
The pate de fole is smiling;
The chtc poulet tn aspic put,.
But not for our beguiling. . f
For us no guinea-hen saute.
No filet mlgnon flashes:
We sip our barley fizz frappe
In sackcloth and in ashes.
Away away to wooded lake!
Dost hear the love bird calling
Where laughing pussy willows sha.k
nd early buds are falling?
Hid in the trees, ping Pan. the gay.
His ban of life is strumming
A march triumphant. Glear the way: -1
Another Spring ia coming!
1 You can't set
accepted statement But is it always true? Let us analyze it, taking
Nemo Self -Reducing Corset No. 322, at $3.50, as an example. When you buy
m Pmm a
ill '
-
Lyf if) sf&i
If) I I
BE A WISE WOMAN
at the aame prices or less.
Special Service, which cost you nothing.
FOR EVERY FIGURE $3.50 UP Nemo HrtieBtc-Faahioa Inatltata. N. Y.
SLIP-COVERS MADE NOW
ARE READY WHEN NEEDED
Linen in Tan or Striped Green and Tan Are Delightfully Cool for Summer.
.AH Edges Should Be Bound With Green Braid.
THIS Is an excellent time to get the
Summer " slip-covers made, for
dressmaking probably will be at
its height just at the time they will be
needed about the middle of May. Mak
ing slip-covers at home is a most eco
nomical procedure, for well-made slip
covers are usually rather high-priced
when ordered from a good upholsterer.
No special skill is required for the mak
ing of such covers, but a great deal of
patience and care will be essential. No
sketchy knitting or sewing may be
tolerated and the finished effect must
be distinctly tailored. Choosing slip
covers is like choosing rugs or pictures
one makes selection for a lifetime, so
good material, of substantial weave and
attractive color should be bought, and
it will be wise to purchase several
yards more than the estimated need, so
that new chairs added to one's collec
tion later may be covered to match the
otherc
Linen in -tan or striped green and tan
is delightfully cool for Summer slip
covers and all edges should be bound
with green cotton braid which comes
for the purpose. Plain tan linen is
liked best by some housekeepers. In
some rooms cretonne slip-covers will
be charming. English drawing rooms
are almost invariably slip-covered in
flowered chintz during the Summer
months and the effect, with light mus
lin curtains' and plenty of fresh flowers
about, is delightful. A Winter bed
room done in pink may be changed to
blue or green in Summer by fresh slip
covers, curtains and bedcover of cre
tonne and the effect on the nerves will
be agreeable and restful.
Cut a pattern for every slip-cover
first. For this pattern an old sheet,
or strong wrapping paper may be used
and the tape-measure should not be
spared, for guess-work is not to be
commended in making well-tailored slip
covers for a formal room. Pin the
paper pattern, over chair or lounge just
as the slip-cover is to go. then cut out
your material. Snap-fasteners are bet
ter than buttons and buttonholes for
they prevent gaping and sagging of the
fabric. Make long bags, also for the
portieres and snap-fasten them to
gether at the top. between the hooks
which support the portieres on their
rods.
Don't Guess at Pastry Mak
. ing, Is Advice.
Julia Hathaway Saya "Welarli Every
thine, xo That Proportions Are
Absolutely Correct." ,
.- BY JCLIA HATHAWAY.
I WAS watching a young wife making
pastry the other morning. She had
asked me to call and criticise at will,
as she .was only too willing to learn to
cook really well. Her pastry was her
despa'ir. Try as she would, and did, it
was. invariably heavy and an insipid,
white looking color. '
She was making short, pastry this
time, and carefully put into a basin
eight tablespoons of flour. To this she
added a pinch of salt and, a teaspoon
of baking powder, stirring them all
welj together. -I quite agreed with this
except that the flour should have been
weighed on scales instead of being
measured in a spoon. It is all very
well for a really experienced cook to
partially dispense with scales, but for
the beginner such a course is hopeless.
Then my friend rubbed four ounces of
STOMACH SOUR? STOP INDIGESTION
GAS, HEARTBURN PAPFS " DIAPEPSIN
Don't Suffer! F-ate Your Up
- set Stomach in Five
Minutes.
Do some foods you eat hit back
taste good, but work badly; ferment
into stubborn lumps and cause a sick,
sour, gassy stomach? Now, Ur. and
Mrs. Dyspeptic. Jot this down; Pape's
Diapepin digests everything, leaving
nothing to " sour and upset you. No
difference how badly your stomach is
disordered you get happy relief in five
minutes, but what pleases you mose is
that-it strengthens and regulates your
stomach so you can eat your favorite
something for nothing!"
this Corset, you get-
Stylish and Durable Corset,
Plus Hygienic Features Worth Several Times $3.50
All for $3.50 the Intrinsic Worth of the Corset Alone
Same with nearly every other Nemo model, each of which
a SUPERIOR VALUE simply as
energy and many thousands of
research and experiment, have produced
SERyiCE. If the hygienic value or tiiu Nemo service couia De
expressed ia dollars, it would represent MILLIONS. No other
corset at any price can render this service, which is at the dis
posal of womankind without one penny of extra cost. that
giving "SOMETHING FOR NOTHING?' We'll let you decide.
The Most Popular Corset Ever Made - ,
Nemo Self-Reducing Corset, No. 322. This model suita more
figures than any other corset in existence, therefore is worn by
a greater number of women than any other literally millions.
The hygienic features include: 1. The Nemo "BRIDGE" (see
diagram 6, above), which insures freedom from pressure upon
the gastric region free breathing. 2. Nemo LASTICURVE
BACK (see diagram 1), makes the long skirt easy in any posi
tion: expands when seated, giving ease and preventing constric-
' . . , , t o ' TttTrrrrfrk oirT ir
r tion or nerves ana Diooa. ves?em. o. iminutuu
REDUCING STRAPS, which reduce and support the abdomen
hygienically, safely and surely. (No. 326 is same, but with
longer skirt). Medium bust. Fine white coutil or Dausie;
sizes 21 to 36 S3.50. (In extra tizet, up to 44 $5.00.)
! Don't wear ordinary corsets when you can buy CORSETS PLUS,
WA TCH FOR OUR NEXT AD. We'll tell you more about th. Nemo
butter into the flour with her. finger
tips, whicli was quite correct.
With a wooden spoon the flour, etc.,
was mixed to a dough, the water being
poured from a pint tin, with the conse
quence that too much was added and
more flour was put in which altered
the quantity.
It is always advisable to use a small
measuring cup for adding the water,
and to pour slowly. You can always
add more, but you can't take away;
the only thing left to do Is to add more
flour, and to mix a knife should be
used. '
Pastry made In a haphazard way will
without doubt be heavy.
Th. nr tlA main DOints I gave my
friend to remember and make use of
when making pastry of any description.
Weigh everything so that the pro
portions are absolutely correct.
When rubbing butter into flour use
the finger tips, lifting the hands high,
that the flour may incorporate as much
air as possible. It is air which makes
the mixture light
Add the water gradually, and mix
with a spoon or the blunt side ot a
dinner knife.
When turned on to the board for
rolling, no pieces should stick to the
basin if it is mixed to the right con
sistency. Ideal Menu for Children's
Party Cited to Mothers.
Jane Barton Suggests Sweets Kaslly
Made and Wholesome for Refresh
ments for Young Gucats at En
tertainment. .
BY JANE BARTON.
A GOOD menu for a children's party
includes bouillon in cups, chicken
sandwiches, snowballs, ice cream, cake,
tuttl frutti, jelly, milk, lemonade,
stuffed dates, sweets, ices and crack
ers. Snowballs are ordinary sponge cake
mixture baked in round bottomed patty
pans, iced and covered with desiccated
cocoanut.'
Ice cream cake is made from sponge
cake mixture or from pastry mixture,
as follows: Six ounces flour, five
ounces sugar, one-half pound butter,
three eggs, one teaspoon baking pow
der, and a pinch of salt. Bake this In
the usual way. then cut the cake
across, spread with any filling desired,
ice the top and decorate with sweets
and comfits. ,
To make ice cream filling soak two
tablespoons gelatin in a little water for
two hours, then pour away any water
not absorbed and dissolve the gelatin
in a quarter cup of boiling water. Whip
one-half pint cream with the white of
an egg and a large tablespoon of pow
dered sugar, add a teaspoon of vanilla
essence, and. lastly, the dissolved gel
atin Stir rapidly, but do not beat until
all the ingredients are well blended
and almost stiff enough to drop, then
spread on the cake.
To prepare tutti frutti Jelly fill a
large mold with lemon Jelly, and when
quite set scoop out a hole in the center
and fill with whipped cream and
chopped fruits. Children love this
sweet It is always a special favorite.
Another nice sweet for a children's
party is molded oranges. Take a stale
sponge cake, either oval or round in
shape, one-fourth pint cream, one
fourth pound lump sugar, and sections
foods without fear. Most remedies
give you relief sometimes they ars
slow, but not sure. Diapepsin Is
quick, positive and puts your stomach
in a healthy condition to the misery
won't come back.
You feel different as soon as Pape's
Diapepsin comes in contact with ths
stomach distress Just vanishes your
stomach gets sweet no gases, no belch
ing, no eructations of undigested food,
your head clears and you feel fine.
Put an end to stomach trouble by
getting a large fifty-cent case of
Pape's Diapepsin from any drug slors.
You realize, in five minutes how need,
less it is to suffer from Indigestion,
dyspepsia cr stomach disorder. Adv.
That's a generally
Fully Worth $3.50
a CORSET. Years of
dollars, spent in patient
A KEW KIND OF CORSET-
of oranges as required. Hollow out th
middle of the upon lie cake. .M.ike a
syrup with the sugar and sufflclont
boiling water, dip the st-ctlons of or
anges into this and arrange them
around the outside of the cake clsi
together. Brush over with syrup. Kill
up the center with mora sections, whip
up the cream and heap this on to-.
Mince pies, lemon cheese cakes and
open Jam tarts are populur with chil
dren. And Men, Also. ,
Kxchange.
About the most disagreeable thlntf on
the face of -the earth is a quarrclsoms
old woman.
THE BATTLE FRONT
PETROGKAD. Russia, April 11. via
London. The number of head and arm
wounds of the men at the front is
enormous, for men In trenches expose
only their heads and arms. Many hun
dreds aro hit in the head and douth
does not result from the wound. Oc
casionally one may see the slightly
wounded walk back with heads bound
up or arms In slings. Motor trucks
loaded with wounded tear along tho
roads leading back from the extremo
front. Tei-haps 40 per cent -of the
wounded are back on the firing lino
after three months' care and rest in a
hospital. It all depends on a man's
health and blood. If the blood Is pure
and good, the soldier gets the first
aid, proper treatment and his wounds
heal by first intention.
Good blood is everything to every
man. It means fresh, strong nerves,
good digestion, good circulation. Those
who have used Dr. Pierce's Golden
Medical Discovery marvel at tho way
it checks blood diseases. See a man
today with skin all broken out; ee
him a few weeks later after using the
"Discovery," his skin is all cleared up,
eyes bright, and he Is contcntod with
himself.
The foundation of good health Is good
blood! Aro you pale? Are you weak?
Are you no longer ambitious or ener
getic? Have you pimples or boils? Do
you suffer from headaches, low spirits?
Then you arc anemic your blood is
thin, lacking In hearthy. strength-giving
red corpuscles. Then your -blood is Im
pure and your liver h not up to Its
task of clearing the b!ood from the
poisons accumulated.
Dr. Pierce's Golden Medal Discovery
is a temperance remedy that will re
store to you rich, health-giving blood
a remedy proved by experience (In
tablet or liquid form). It is a glyceric
extract of roots from our forests,
known to science as those which will
best give the stomach, liver and bowels
needed help. Adv.
SKIN OF BEAUTY IS ft JOT FORFVFR
Dr. T. FELIX GOURAUD'S
ORIENTAL CREAM
OR MAGICAL BEAUTIF.ER
RwnoveaTtJ. Pf tu
ple. Precklr.
Moth rilchrnKiib
nfl Skia Lnaw-a,
nd every blnni
on beauty, and de
fr drteclion. It
has Rtood the tmi of
Mytin, and ia mm
harmlrn we Uite
it to I mire ti
properly tnale. Ac
cept no counterfeit
of mini la r name. -11
A. Sayre Mid to lady ot the haul ton
(a patient): "An you Indie will ue them. I rr
commend 'Banraad Cr' the leaat hannt il
of all the skin pretwrntiont." At drugti
and Iepartnieut Mores.
Firl T. Hipktot k San, Praps 37 (nit janti m. ft i
To Absorb Freckles
and Other Blemishes
Eve'rv Spring numerous lmiuirl ar
made by girls seeking some r.-lln-le
recipe for removing freckles. Lad ymr
very favorable reports were reren
from insny who hud ued in.rrallwil
wax during the freckling season, riiu
wax seems to possess unusual proper
ties which completely al;orb thu
freckles, with no harmful f-'',',- ' nu
complexion Improves wonderf nil v. be
coming as soft as a rose petal, nnrt a.t
d.'lliatclv tinted. Get an ounce of nier
colUed wax at any druggist s spread
a thin lsver of it over the entire !
everv night for a while, washing this
off in the morning. For rough. poMv
skin ssllowness. blackheads, pimples,
and all cutaneous blemishes, this treat
ment is superior to any other
Springtliiift also brings wrlnkl". t
manv sensillve skins That are much ex
posed to winds and ehantrlng temi.ci
turen To half a M'lnf witch hnuel add
an ounce ol' powdered saxollle, v hW h
nulrklv dissolves. Wstlin tlm f .t 0 In
this: the effect on a wrinkled tain Is
riuiutkalle. Adv.
SOLD EVERYWHERE