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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (April 18, 1915)
TIIE SUNDAY OREGQNIATJ, POIXTjLAND, APTIHj 18, 1915.
SNAPPY STYLE AND TRIMNESS ARE
FEATURES OF CHECKED MQTORCOAT
Lines' of Shepherd Serge Garment Loose and Easy Frr Long Trip Coat of Black and White Checked Worsted
Is the Thing Symphony in Brown Is One of New Models.
VV K I 4
THERE is a snappy style about a
new motor coat of . shepherd
' checked serge, and there are prac
tical features, too. Loose, easy lines
are combined with trimness of silhou
ette, for the flare of the garment is
controlled by a broad leather belt, not
drawn tightly but Just suggesting the
Blender figure beneath the coat. The
shirred pockets are a smart 1915
detail. The wearer of the coat Is ap
propriately garbed for a motor trip
a tailored trotter frock of dreadnought
gray khaki-kool, dainty buttoned boots
that will answer for walking or danc
ing and one of the new sailors with
which the hair must be worn low.
For a long motor trip in all sorts of
"weather a young woman is well pre
pared in a new coat of black and white
worsted, with a big cape that may be
Answers to Correspondents
BY LILIAN TINGLE.
PORTLAND. Or., March 15. Would you
kindly give recipe for "Thousand Island
oressinK?" It was demonstrated recently by
Mrs. Kcdzie Jones at the Oregon Agricultural
College, and was said to be delicious. A
friend told me of It. but could not give a
recipe. Hoping you can help me in this
matter and thanking you In advance.
MKS. H. S
THE following are recipes used by
Mrs. Kedzie Jones. They can be
varied, as Mrs. Jones suggested, to
euit personal taste. "Thousand Island
dressing" is a rather vague term, ap
plied to a French dressing or mayon
naise, to which has been added differ
ent sorts of additional flavoring ma
terials and seasonings, usually chopped
Jine. Occasionally you find the same
name given to a boiled dressing with
similar additional ingredients, as in
the third recipe given below, which Is
one used by Mrs. Vaughn, a Southern
Thousand Island dressing No. 1
One-half cup salad oil. Juice of one
half lemon. Juice of one-half orange,
one teaspoon grated onion, one tea
spoon chopped parsley, eight cooked
and chopped walnuts, one-half tea
spoon salt, one-fourth tespoon pre
pared mustard, eight olives, stoned and
finely chopped. Alix all together in
a glass jar.
Thousand Island dressing No. 2
Two tablespoons mayonnaise, one ta
blespoon French' dressing, one table
spoon chili sauce, one tablespoon fine
ly chopped pimento, one-half teaspoon
grated onion. Mix and use with lettuce
or cabbage salads.
Thousand Island dressing No. 3
One cupful boiled dressing, one table
spoon chili sauce, one teaspoonful
"Worcestershire sauce, one-fourth tea
spoonful paprika, one-fourth teaspoon
ful mustard, one tablespoon sweet green
prpper, chopped tine, one tablespoon
pimento, chopped fine, two cucumbers,
chopped fine, one teaspoonful beets (if
desired), chopped fine. Add the chill
sauce and Worcestershire sauce to
boiled dressing with seasoning. Add
green and red peppers and vegetables
Just before serving.
PORTLAND, Or.. April 13. Would like to
sk you about a cream cako recipe of yours
which I made and which was a (allure. It
asked for 1 Vj teaspoons soda and ,4 tea
spoon cream of tartar, which I think must
have been an error. Would very much like
to know how to remedy it. M. Z.
It was a misprint that caused part
of the trouble, I think. The recipe
should hae read "one-half teaspoon
BOda," not "one and one-half teaspoons
soda." The amount of cream of tartar
is your own mistake: "one teaspoon"
is the correct amount and it was so
printed in the recipe to which you re
fer. With that change I think you
will find the cake satisfactory, if prop
erly mixed and baked.
OAKLAND Or.. April 12. In reKard to
my request which appeared in last Sun
day's Oregonlan, allow me to say that any
thing so formal was never Intended. I sup
pose I sh ju Id have chosen uome word other
than formal to let you know It was not to
be a children's pnrty (although given in
honor of my little daughter), and my letter
did certainly convey a very different mean
Ins from what I intended.
The difficulty in securing competent help
that is so necessary, and suitable table deco
rations for even a simple affair makes It
seem as 1 C It were quite an occasion, and it
really is little more than a simple affain to
buttoned close or turned back. A close
fitting motor hat is "gracefully, yet se
curely, tied down by a big veil in sage
be given in a country town where necessities
are so hird to obtain.
Thanking you for so many helpful sug
gestions. MRS. W. C. U.
I am sorry that I" misunderstood your
letter and still more sorry not to have
been able to make more detailed and
practical suggestions; but. as I ex
plained before, it Is almost impossible
for a stranger to advise about the de
tails that depend primarily upon spe
cial circumstances and personal taste.
I hope the party went off successfully.
Best wishes for the young "birthday
CONVENIENT VANITY KIT
PLEASING TO TOURISTS
Flat as Pancake, Touring Handbag Is Made to Be Put in Trunk Tray or
Tucked Under Auto Seat Uses Are Manifold.
T iff " HE TV-ff X X nit :S5&iW f
! itir-'Snl III! $frJLag lH I
i ijlSiisssjs I
COXVKMEST VANITY IvIT FOR TOURIST IS HliRK.
.... ................. ......... 4
PLAT as the proverbial pancake, this
admirable new touring handbag
may be laid in the trunk tray, or
tucked behind its possessor in automo
bile seat steamer chair or Pullman. It
is easy to carry and its flatness does
not betray to the observer how brimful
it is of necessary little things. These
include a good-sized mirror, purse,
sightseeing memo book and pencil,
powder box, toilet and manicure imple
ments. The latter are attached under
straps to a removable panel which
forms the division between two com
partments in the flat bag when the
panel is slipped in.. The handles of the
green shade that is smart with the
black and white coat. A well-cut skirt
of mixed green and black worsted also
harmonizes with the coat, and though
not extremely short, manages to reveal
correct buttoned boots with cloth tops.
A motor symphony in brown, per
haps the most pleasing color for wear
in the car, is another new model. The
loose, flare coat, with its saucy Bal
macaan swing, is of brown and cream
bone. Over an admirably comfortable
little motor hat of white panama is
tied a big,- corn-colored chiffon veil.
Yellow chamois gloves match the veil.
The tailored skirt of brown and cream
mixed worsted is short enough to show
comfortable but smartly shaped but
toned boots of gunmetal calf topped
with light tan cloth.
hostess." Please write again if I can
help you in any other way.
OAKLAND, Or., April 0. Would you
please give me the recipe for preparing
caviar from -aw sturgeon egps. G. J.
I am unable to give directions for
making caviar. Perhaps some reader
may offer helpful suggestions, but '
have always understood that the
process was a rather carefully guarded
PORTLAND, April 10. Kindly give a
recipe for rhubarb Jam such as is made in
Scotland. Thanking you in advance.
MRS. R. J.
The following is a Scottish recipe.
Let me know if it is not what you
wanted. 1 can give also a Scottish
bag. as one may observe, are attached
to the panel, not the bag itself. When
the panel has been placed in the bag,
small snap-fastened leather flaps lock
it safely in position; then the cover of
the bag closes down and snap-fastens
also securely, in one or the compart
ments go the purse and memo book.
In the other may be tucked, handker
chief, a fresh veil in one of the new
filadora mesh designs, and one's time
table or railroad tickets.
The bag and inner belongings are of
fine black pin seal; the panel is cov
ered with rich faille silk and the fit
tings. are in gunmetal effect..
rhubarb marmalade recipe If 'you care
Rhubarb Jam "Wipe and remove the
coarser skin from fine red rhubarb,
being careful in "stringing" not to
take away the red part that will give
color to the jam. Cut the stalks into
half-inch slices, weigh and cover with
an equal weigrht of sugar and let stand
over night. Allow the grated rind and
Juice of one lemon, or, if preferred, of
one orange, for every four pounds of
rhubarb. Let boil gently until the
mixture "skins" on a cool plate, then
store in Jars in the usual way.
Some makers add one ounce blanched
and shredded almonds for every four
pounds of rhubarb. A little dried
stem ginger is "sometimes soaked in
the fruit juice and boiled with the Jam
to give a variation in flavor.
Let me know if. you would lke a
recTpe for rhubarb conserve with raisins.
PORTLAND, April 5. Can you tell me
how to mako bread white? Would th&nU
you if you will print this and answer as soon
as you can. fci- X.
Usirig a fine grade of" rather starchy
flour makes a whiter bread, but it is
usually less well flavored and nour
ishing than the darker breads. Extra
kneading and "cutting down" several
times tends to make bread whiter, but
here again some nourishment is lost
and there is an added danger of sour
ing. Alum was said at one time to
be used by bakers to whiten bread, but
is now contrary to the pure food law.
Various methods of bleaching flour
have been used, at different times, for
this purpose, but none of them are
particularly wholesome. People now
realize that there is no real advan
tage in having very white bread and
that the less white breads are usually
better In flavor; so that "whiteness"
is no longer considered a fine point In
judging the quality of loaves in baking
PORTLAND, April 7. What are your rules
for makinr coffee in a percolator on a gas
range? We like good coffee, but not strong.
I use a good grade, but some way it is far
from a success. I will appreciate it very
much if you will answer soon in The Orego-
nian. MKS. I. M.
Be sure to have the coffee pulver
ized, not v merely fine ground. Use a
good grade of coffee, but if the kind
you are using does not seem satisfac-
try, try small quantities of other
branHs, regardless of cost, until you
find just the flavor that suits your par
ticular taste. 1 know a man who was
always dissatisfied with the 40 and 45
cent coffee supplied to him by an
anxious, dutiful wife, whose economi
cal soul caused her to buy 28-cent cof
fe "for kitchen use." One day the 45-
cent cortee ran out and there was
nothing for it but to use the cheaper
grade. An explosion of wrath was
feared; but, instead, the "coffee crank"
remarked mildly: "At last, my dear,
you seem to have found something
mat really is coneei"
The wise wife said nothing, but or
dered 23-cent coffee for everyone from
that time on, except when visitors
were expected. All the same, it is
worth while to pay a good price for
a fine-flavored coffee and there are
srood brands obtainable from local
firms that I am sure you will find sat
isfactory. Measure the water and measure the
coffee, so that you are sure of getting
uniform strength. One level table
spoon of coffee to a cup of water is a
usual proportion. Try it and then
use a smaller or larger amount, as
your individual taste may dictate. Put
cold water (measured) into the coffee
pot and the measured amount of cof
fee into the strainer. Cover and set
on the "simmerer," or smallest gas
flame. If this forms the middle point
of an ordinary gas ring, as in some
stoves, turn the large tlame on just
long enough to start the water pump
ing through the tube, then turn off
the big flame and have the small one
just high enough to keep up the pump
ing. If the simmerer is separate, you
may start the coffee, for a minute or
so, on an ordinary burner and then
move it to the simmerer. The point
is to keep the water dripping over the
coffee as long as possible before ac
tually reaching boiling point. In a
"middle size" percolator this should
taKe quite 15 or 20 minutes. If the
water is brought too rapidly to the
boiling point percolator coffee may
have a "raw" or "tinny" taste. The
slower process seems to "ripen" the
flavor and give fullness and aroma. Be
sure to have plenty of good cream.
Failing cream, make the coffee double
strength and use a small quantity of it
to flavor a large quantity of hot milk.
This last is the French plan and gives
a more nourishing breakfast drink
than the ordinary American coffee.
Some people who have been ami.
tomed to boiled coffee made with egg
iin-e iu nave an egg yoiK well beaten
and mixed with one cun fliin s-raam
for use with percolator coffee. For
some cortee it will be found that the
flavor may be freshened and improved
by heating it a little (being careful
not to burn it) in the oven or in a
pan over the gas, before putting it into
the percolater. This, however, does
not improve all coffees. A very . few
grains of salt in a pot of coffe im-
noticeable as salt, seems to aid In the
perception or coffee flavor.
PORTLAND, Apr!! 27. Would you kindly
print tne recip lor Maryland sweet corn
bread in The Oregonlan? e. J. F.
I am sorry you have had to wait so
long for your reply. I am not sure
that the following is what you had in
mind, but you might try it and let me
know, or some Maryland reader may
cume to tne rescue.
Sweet corn cake Beat one-half cup
outier to a cream, witn one and one
half cups sugar and four egsts. beaten
without separating whites and yolks.
Pour two cups scalded milk on two
cups corn meal. Let cool before adding
to tne other ingredients. Add also
tour cups flour sifted with five leve
teaspoons baking powder and one tea
spoon 6alt. Bake in a hot buttered
This quantity would require a pan
16 by 10 inches. Half the amount
Menus for the Week
BY LILIAN TINGLE.
Lamb Souffle With Celery Sauce
Jellied Vegetable Salad
Cream of Celery Soup
Pot Roast of Beef German Carrots and Peas
Lettuce Salad, Dusseldorf Dressing
Brown Rico Soup
Sliced Beef in Casserole
Spanish Sauce Polenta Rolls
Blancmange With Date Garnish
Baked Fish With Egg Sauce
Brown Potato Pancake
Banana and Nut Salad
Rib Ends of Beef in Casserole With Rice
Roast Beef Yorkshire Pudding
Brown Potatoes Asparagus
Reheated Boef Potato Cakes
Cabbage au Gratin
. Coffee. . i ...
simply as a corset, and receive hygienic features worth at leu.z
penny of added cost are you not getting SOME THING,
of greed value to you, for NOTHING?
We are sure your answer will be "yes," though probably
the idea never occurred to you before. Now that we've men
tioned it, don't you think that all M wise women" should seek
a good store where Nemo Corsets are handled intelligently,
and solve their corset-problems by the Nemo method?
The value of Nemo hygienic features cannot he expressed at
dollars or in words; nor awe they of equal value to all women.
To some they only mean better style and increased comfort; to
others they mean freedom from pain and illness in some cases
the preservation of life itself.
A Favorite for Over Ten Years
Nemo Self-RedaanK Corset, No. 403, was introduced in 1904.
Always a favorite, it sells faster to-day than ever. It salts m certain
type of full figure better than any other corset. It has the Nemo
"bridge" (diagram 5), and the Nemo Lasticarre-Back (.diagram ),
same as No, 322, described last week; also the improved Nemo
Relief Bands (diagram 3), which give excellent abdominal support
and reduction with greatest comfort, being now composed largely ot
semi-elastic Lastikops Webbing. No. 403 is best adapted to a foil
figure with flesh evenly distributed. Medium bast, long skirt the
"Military Shape." Fine coutil or batiste, sizes 22 to 3f $4-00.
(Also in extra sizes, op to 44, at $6.00.)
, Don't Think of Nemos as "Just Corsets"
They are in a class alone, secure from competition.
They do things for you that no other corsets can do. They
combine splendid style and complete comfort with real
economy. Next week well tell you more about this
"SOMETHING for NOTHING."
Sld ETrTwhr. Nemo Hyfftenie-FahMB Institute, Nw YotIk
would be better for a trial, or one-
fourth, if it is "Just for two." -
PORTLAND, March SO. Kindly give di
rections for making German noodles.
OAtiH. s. tr.
Noodles Beat two eggrs slightly.
add one-fourth teaspoon salt and stir
in flour enough to make a dough that
can be kneaded without sticking to
the board. Knead 15 or 20 minutes,
then roll out nearly as thin as paper.
Let stand (covered with a cloth) about
one hour to dry a little. Then roll up
and cut with a sharp knife into
"threads" or "ribbons," according to
the DurDOse for which it Is in tpnflcd
or use to make little filled "noodle i
balls for soup. For immediate use let
dry about one hour, before cooking un
til tender in boiling- stock or water. If
intended for keeping, let dry thor
oughly, like macaroni or vermicelli,
and then store in a closed fruit Jar
until needed. When eggs are cheap
and plentiful it Is sometimes an econ
omy to make and store noodles for
future use when eggs are high. They
may be used in soup or as a meat ac
cessory, or with a savory sauce as a
"main dish," or as the foundation for
Woman Designs Unique Set
of Doilies to Save Table.
Contnlner for Aabestos Oblonsr
Matches Dinh. Which It Protects
From -PollNhed. Surface Care In
Service of Hot Food Suggested.
ONE of the first things to impress
upon yie new maid is the neces
sity for extreme care in the matter of
the handsome dining-room table. Let
a hot platter or vegetable dish be
placed but once on the table, without
sufficient protection between dish and
polished table top, and. there is a disfig
uring white mark on the table which
no amount of rubbing will efface.
Carelessness in this respect should be
severely censured and warning should
be given before carelessness becomes
The felt or asbestos table cover
which goes under the ordinary table
cloth will, if thick, protect the pol
ished table-top from injury, but most
of these accidents occur when luncheon
doilies or breakfast squares take the
place of the regulation table-cloth.
One housekeeper has devised an excel
lent way to protect her mahogany
table without spoiling the looks of her
dainty luncheon and tea arrangements.
She has made service doilies for use
under the hot dishes that are served
at table, doilies only a trifle larger
than the covered dishes which stand
on them and matching exactly the set
of plate and tumbler dollies with which
the table is set.
The service doilies, however, are
made double; that is, two circles or
oblongs of linen are cut and attached
together under the lace trimming or
hand scalloping which edges the doily.
An opening is left around half the
doily, with snap-fasteners about two
inches apart, and when the doily comes
fresh from the laundress a circle or
oblong of asbestos is slipped inside and
the snaps are fastened. Similar dollies
protect the table-top under coffee or
chocolate cups. When the luncheon
table is set with its attractive doilies,
silver and china, the thin asbestos lin
ings of the service doilies are quite
invisible, and the table looks much
more attractive than it would were or
dinary protecting mats supplied for the
Storm Coat Not Full Length.
Storm coats are not full length as
Don't Hide Xhcm with n Veils Remove
Then With the Othlne Prescription.
This prescription for the removal of
freckles was written by a prominent
physician and is usually so successful
in removing freckles and giving a
clear, beautiful complexion that It Is
sold by druggists under guarantee to
refund the money if it fails.
Don't hide your freckles under a
veil; get an ounce of othine and re
move them. Even the first few appli
cations should show a wonderful Im
provement, some of the lighter freck
le vanishing entirely.
Be sure to ask the druggist for the
double strength othine; it Is this that
is sold on the money-back guarantee.
Nemo Hygienic Features Free I1
Last week we asked you to
you buy a Nemo that you
Use of Soy Bean Flour for
Bread Is Suggested.
federal Kiprria Kind I'rodurt Can
He Handled About Like Corn Steal
and Uive Recipe for Muffins.
WASHINGTON, April 17. Experi
ments conducted by the United
States Department of Agricul
ture with soy bean flour indicate that
it may be used in much the same way
as corn meal. Although the soy bean
(also called soya bean) has been grown
for more than 25 years in this country,
it has been used almost exclusively as
a forage crop. As a coffee substitute
it has been placed on the market at
various times with little success, al
though it compares favorably with
some substitutes now used quite ex
tensively. In Japan' and China the
bean, which has been extensively cul
tivated since the earliest times, is
used principally for human food and
is prepared in many different ways.
Bean curd is common and other prod
ucts with which Western peoplo are
not familiar. European countries dur
ing the past few years have imported
large quantities of soy beans from
Manchuria, principally for the oil and
cake, but in Germany and England the
use of the bean as human food is be
coming important. In England bakers
have put on the market a soy bread
made from flour which Is 25 per cent
soy meal and 75 per cent wheat flour.
Soya "biscuits" or "crackers" are also
for sale all over England and, like
the bread, are very palatable.
Soy bean meal or flour has been
marketed to some extent In the United
States for use in invalid dietetics in
cases where it is desirable to limit or
lower the amount of starch used. It
has not, however, as yet been on sale
in quantities or at prices which would
lead the housekeeper to use it as a
substitute for wheat flour, though
there Is every reason to believe that
it can become a common market com
modity for such uses, if there is a de
mand for It.
For Americans and Europeans it is
probable that the bean is most accep
table when made into bread, biscuits,
muffins, griddle cakes, waffles, etc.
Though rich in protein and oil, fully
ripened soy "beans contain no starch, or
at most only traces of it. When the
ground soy bean is used with wheat
FRUIT LAXATIVE IF CONSTIPATED,
TAKE "CALIFORNIA SYRUP OF FIGS"
Best Liver and Bowel Regulator
for Mamma, Daddy and
If .you're headachy, constipated, bil
ious or stomach Is disordered and you
want' to enjoy the nicest liver and
bowel cleansing you ever experienced
take a tablespoonf ul - of "California
Syrup of Figs" tonight and in the
morning all the constipation poison,
bile and clogged-up waste will gently
move out of the system without grip
ing and you will feel splendid.
Every member of the family should
use this fruit laxative as occasion de
mands It Is lust as effective for
Elsie: Why. certainly dandruff can
be removed absolutely and entirely de
stroyed by proper head washing. How
ever, you must use canthrox to shampoo
with. It only costs about three cents a
shampoo, and you can easily prepare it
by getting some canthrox from your
druggist and dissolving a teaspoonful
in & cup of hot water. This will not
only thoroughly remove dandruff, dust
and excess oil, but will induce rapid
growth of hair. After shampooing, your
hair will be soft, fluffy and easy to do
Venus: Have you tried this very fine
lotion for cleansing, protecting and
beautifying the skin? Dissolve 4 ounces
spurmax (from your druggist) in Vz
pint witch hazel or hot water and add 2
teaspoonfuls glycerine. Apply to face,
neck and arms and rub lightly until it
vanishes. This is invisible, seeming
part of the skin, and imparts an exquis
ite tint and velvety smoothness to the
skin. The use of this spurmax lotion
will remove the oily, sallow, unhealthy
color and add a touch of refined elegance
to the daintiest complexion.
Agnes: I know you can quicklv re
move your wrinkles and bring back the
5fc J?i tTThe Home ' B eaiityt
lyJjSel 347 !f Getty Dean
decide this question tor
know is a big value
as much more without a
flour in bread baking It increases the
protein content and lowers the propor
tion of starch. The bread, however, in
Its general characteristics I similar
to ordinary wheat brcHd. When the
percentage of soy bean flour Is Ki'eai-r
than one-fourth the character of the
bread or cakes is materially altered.
The following recipe Is typical of a
number of successful soy-bean prepa
rations: Soy-bean muffins To make muffins
from soy-bean flour, take about one
half cup of soy flour, about one and
one-half teacupfuls of wheat flour,
one-half teiispoonf ill tatt, two t'KKt. on.
teacupful of sweet milk, two rounded
teaspoonf uls of baking power and one
and one-half tablespoonfuls of melted
but not hot butttr. Beat well together,
adding the melted butter last, and bake
In gem pans in a hot oven. This will
make about 11! muffin.
NEW SUN SPOT DOUBTED
Alleglicn y Observatory Director
Compares l'liononicnon to Cloud.
1'ITTSDUIUi. I'a., April 13. The of
ficials of the Naval Observatory recent
ly announced that they had discovered
a brand new sun spot, which could be
easily observed by using one side of
an ordinary opera glass with a piece of
Director Frank Solilcsinger. of the
Allegheny Observatory, Kiverview
1'ark, one of the best-known astron
omers in the country, said a few days
"The discovery of a sun spot is sim
ilar in many way's to the so-called dis
covery of a new cloud. Let tne tell you
there is no such thing as the discovery
of a new cloud. The discovery of a
sun spot should never he announced.
There is no news in such a discovery.
You see. the sun may be photographed
from many different angles and dif
ferent spots may lie observed at all
"The so-called new spot was not ob
servable at the Allegheny observatory
and I think we should have seen It
Thinking to Inrratlatx himself with
DnuKla" Jt-rroll. a lor who hBd pmall ac
(inalntuncv) with htm met him on the Mwt
one day and. stopping. ald, "Well, what's
Koin on today?" 1 am," replied Jerrold,
grandpa as. it Is for baby. It simply
cannot Injure. Even cross, rick, fe
verish children Just love Its pleasant
taste, and mothers can rest easy after
giving It. because It never fails to ef
fect a good "inside cleansing."
For thirty years "California Fyrup
of Elgs" has been recommended by
physicians as the ideal stomach, liver
and bowel cleanser. Millions of fami
lies who are well Informed use noth
ing else, but recently there has come
a flood of spurious fig syrups, so we
warn the public to ask plainly at drug
stores for a 50-cent bottle of "Cali
fornia Syrup of Figs" and see that it
is prepared by "California Fig Syrup
Company." We make no cheaper size.
Hand back any "counterfeit" with con
youth-tint to your complexion by using
this vegetable cream-jelly, which you
can easily make at borne: Get 1 ounce
almozoin from your druggist and dis
solve in i pint cold water and add 1
teaspoonful glycerine. Let stand over
night. Apply this cream-Jelly plenti
fully after cleansing and drying the
skin. For wrinkles, put the cream
thickly upon the creases. This stimu
lates in a way the stunted tissues
underlying the crease and sftcr a few
treatments the furrows will entirely
vanish. This treatment will remove
pimples, blackheads, oiliness and other
complexion troubles, and leave the skin
soft, clear and velvety.
Rebecca: You need not suffer with
over-fatness if you will Just use this
simple, harmless treatment, which re
quires no dieting or exercise: Into 1
pints hot water put 4 ounces parnctis
when it cools, strain, and take a table
spoonful before each meal. This treat
ment gradually dissolves fatty tissue
and restores the symmetrical lines to
the figure without leaving the flesh
flabby or the skin wrinkled. When
trie weight is sufficiently reduced the
treatment can be discontinued.
Betty Dean's Beauty Book, i. Adv.