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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (April 25, 1915)
TITE SUNDAY CmEOONTAX. PORTtiAXD, APRIIi 2.,, 1915. VARIETY IN UNUSUAL ABUNDANCE IS KEYNOTE OF STRIKING NEW SKIRT Bodice and Tunic Suggest Russia, While Skirt Is Trus Victorian Rose Petticoat, Which Is Artfully Cut Best to Keep ft :x I lylv ' "j-Af v . I Kji;:ir JpV C" J t.?'"iMieui:5i e k las .all I ry r ' T'.. 1 Hm::rj . Tf i X viC!lftWv mcni n r;.s7:r J nil r . : JX3!iat- 1 y tA- &$2 Unitlb' jL991iXb2 5l ? 1 V. ifJSIfjKJ' I 1 : : VTtt TWjT "'"a' .rft wj SHI : i HEER materials lend themselves with especial grace bo the new Bklrt lines and the flounced Sum mer frock of pink-flowered daphne ilk is a deal prettier, ono has to ad mit, than a narrow-skirted model of the same material could possibly be. Pipinjra of pink goldenrod satin divide the flouncingrs and there is a narrow belt of the shirred satin. Chemisette and ruffled sleeve are of net. Under the sheer daphne silk frock is a simple slip of pink pussy willow taffeta. Quaintly appropriate, with the flounced frock, is the legrhorn poke bonnet with its stiff trimming: of garden posies dahlias, peonies, roses and mignonette. At one of the big openings recently this dragon-fly sown attracted much attention. Layers and layers of black net cascade over the skirt, giving it an effect of airy, lightness which is accented by the dragon-fly wings of wired black net which rise from the shoulders. The bodice and underskirt are of shimmering . blue silk appllqued with chiffon roses and the effect of the flowered silk gleaming through the floating net skirt is particularly beau tiful. Though high and girlish in front. the decolletage reaches the waistline at the back. The tilting suggestion of a s kirt lifted by a crinoline is produced by graduating the flounce of net and lace on a gathered silk foundation. This frock is stunning in color as well as in line. It is built of tan pussy willow taffeta with a shirred flounce of cream net and black chantilly lace, and under this gathered skirt there is a net drop, wired at the knees to hold out the net nd lace flounces. Underneath Is the foundation skirt, corded heavily at jts edge. The sleeves are of net with ex aggerated frills. Answers to Correspondents BY LILIAN TINGLE. PORTLAND, March 20. Would you ki yl ly repeat at your earliest convenier- a a caAe recipe which you gave about t .-yean go, which had cut up almonds on top? It was a yellow cake, very light and feathery and delicious, and called for or 4 eggs; but I cannot recall the other pro portions. Thanking you for much help re ceived from your column. MRS. B. F. C. IT IS rather hard to guess what cake you had in mind, so many having appeared in this column during the last two years. However, your de scription sounds much like the fol lowing "velvet cake," in which three large fresh eggs may be used, instead of the four mentioned in the recipe, with quite satisfactory results. ' It is a useful cake "for general purposes," where extreme economy need not be considered, and if carefully mixed and baked it Is. as you say, "very light and feathery." "If baked in a deep loaf pan instead of an ordinary deep square can pan, allow 60 instead of 50 minutes for bak ing, dividing the quarters in the way frequently described in this column. If baked in two layers bake about 40 minutes; if in three layers, 30 to 35 minutes probably will be enough. Use the almonds only when a loaf cake Is made. Almond and raisin, or almond and fig or walnut and date fillings, or Bavarian nut cream fillings are good with this cake, baked in layers when a "dessert cake" is needed: Velvet cake One-half cup butter, li cups sugar, cup cold water. Hi cups flour, cup cornstarch. 1-3 teaspoon salt, 1 level tablespoon baking powder, 4 small or 3 very large eggs. Flavor ing is not necessary where good butter and eggs are used, though any pre ferred kind may be added. One-third cup almonds, blanched and shredded, may be used with a loaf cake. Cream the butter, add the sugar, yolks of eggs and water, with 2 or 3 tablespoons flour, beating well to retain the creamy 4 iiii' J t 5T.NX " 1 V'tt I-' l"aBllJ:l.'!1BtJHaiIltlI3KllJ'JV f ' ? -i 1 IBM! N W i I consistency. Add the fiwr, cornstarch and baking powder, sifted together, and the egg whites, beaten stiff. Fold all together, making sure the mixture is uniform in texture. Bake in a mod erate oven,, in pans having a bottom lining of greased paper. Leave a hol low in the center when putting the batter into the pans. For loaf cake sprinkle the surface with powdered sugar and shredded almonds. PORTLAND, Nov. 21. If my request comes in your line of work will you please tell me of an excellent polish for sterling silverware; also- for brass? Is there any possible way of keeping silver in polish same as when purchased ? Will be very grateful for your advice, and thank you. MRS. L. E. T. I regret that you have had to wait so long for a reply. I was under the impression that I had answered your question about silver, but I . find it still in the "unanswered" pile,' so .will risk repeating- myself. There are sev Now Finds Its Place Under Hem of Bloom Visible., tk,,-i r d snviwtt c a w m V 6. A IL' 4 .' A U r .: liJt J .iV m . ft 71 11 3 V Sf J . 3 F V .vs -s v-Xx?-::V:iaiiais:iiH.arccwsfts " C 31 J 3 If H tl 3E r Jl i' a, Jif Cfit 9 a mM y m j w - iu a f m ik t n, :i v .. s. v a v w u a a t; t a st w t 41 ; cis.ciiB'rsiJu-iIE:YJiA;i3 CiRmiH Si ri -l EJ'JCIf.if.Rs 1 1 eral good silver polishes on the mar ket and some poor ones. The good polishes, however, are little, if at all superior to carefully sifted whiting and are usually much more costly. Recent tests of a number of polishes made by one of our high school classes in household management resulted in favor of polishing with sifted whiting, moistened to a paste with household ammonia, diluted with an equal bulk of water for speed and brilliance, and polishing with a paste of sifted whit ing, and oil, for durability of polish. The ammonia mixture might perhaps be hard on plated goods. The whiting? was sifted through silk before use. - For removing stains from unlacquered brass a mixture of equal parts of sweet oil. household ammonia and tur pentine is very effective, and whiting can be used for a final polish. There is also a special black brass paste on . the market which is very good. Lacquered brass should not be pol ished, simply relacquered when neces sary. I know no domestic process for keeping the "new polish" on silver, but articles can be sent occasionally for "re-buffing." if too dull or cloudy looking. "Jeweler's rouge" Is also a useful article In cleaning sterling sil ver articles. PORTLAND, Or., April 6. I am always Interested in your articles on cooking and have prepared a. number of your dishes. You have advised and helped so many I wonder If you can help me either through The Ore- gontan or you may write me. Find stamp enclosed. I wan't to know what foods con tain iron. I must go on a diet and eat all the foods containing iron possible. Thanking you for the information. V. R. S. The foods containing most iron are egg yolks, fresh green vegetables, es pecially spinach and other "greens;' fresh fruits, whole grain preparations, beans, peas and lentils. It Is not dif ficult in Oregon at this season to sup ply pour dietetic needs .and at the same time get a considerable variety of dishes. , I am sorry not to have been able to mail you a reply, but this is never possible for me, even when stamps are enclosed. If you have a ticket for the public library you will find there books on food values and dietaries that will perhaps be both helpful and Interest ing to you. PORTLAND, Or., March 2. I have tried to make jellied tongue as I see It in the shops, but the gelatine part is cloudy. Can you tell me how to make It clear? Also please give me the proper flavoring tor chicken bouillon. SUBSCRIBER. If you use a cloudy meat stock as foundation for the jelly you. can clear It by beating up in the cold broth one egg white and one washed crushed shell to one and one-half quarts broth. Bring slowly to the boil, beating all the time. Let a thick "scum" almost form and let it stand about 15 minutes on the back of the stove to "settle." then .strain through double folds of straining cloth. If the "first run" is not perfectly clear, re-strain it. - This will usually give it a sparkling bril liancy. The clear, well-flavored broth can then be made into a jelly by re peating and combining with soaked gelatine in the usual way. A good brand of mduern gelatine usually re quires no clearing. Use two table spoons granulated gelatine for one and one-half pints broth and reduce the proportion of broth or increase the gelatine for hot weather, as you need a decidedly stiff jelly that will slice well with, the tongue. For chicken bouillon a small amount of celery, a bare trace of mace and bayleaf, a slice of onion not enough to be detected as onion and a tiny morsel of lemon rind can be so com bined as to heighten the flavor of chicken without being recognizable individually. Add salt and white pepper to taste, of course. PORTLAND. Feb. 27. Will you kindly answer the following questions: 3. How is prune whip made? 2. What is' the best method of starting sour dough for bread? 3. How is tomato salad made, using gelatine ? 4. A good chocolate pudding, using milk, eggs and cornstarch? 5. Raisin pie filling; not too rich? Thanking you In advance. MRS. M. A. M. 1. Directions for making two or three varieties of prune whip have ap peared in this column or in The Daily Oregonian. 1 think, since your letter was received. If you did not see the recipes write again and I will reprint them as soon as the time limit expires. 2. I am no authority on sour dough bread, but the following directions are given by an experienced camper. Pos sibly some reader may add a few "fine points": Mix a batter of plain flour and water, keep in a warm place until it ferments, then add salt and soda, usually 1 level teaspoon to 1 quart batter, or enough to "sweeten" the sour taste. Mix with more flour to a stiff dough; knead thoroughly, work into small loaves and set to rise in a warm place. Bake when well risen. 3. The tomatoes are cooked and strained, the resulting pulp being stif ART OF BEING FRIENDS ONE THAT NEEDS STUDY Limitations of Average Relationship, at Best Only Near-Friendship, Must Be Recognized to Bring Most Joy, Says Barbara Boyd. BY BARBARA BOTD. TRUE friendship, as everyone ad mits, is one of the most beautiful relations on earth. It has been lauded In poetry and song and instances of it stand out in history clear cut as a cameo. In such friendship there is no Me or Thou, Mine or Thine.- . The two friends are one, their Interests and ambitions and de sires melt together in utmost harmony. There is no fric Barbara Boyd. tion. Kach consid ers but the other. Self disappears. But such friendships are as rare as is David or a Jonathan. Few of us achieve it. 'Most of us are but near friends. And if we would recognize this fact, wouldn't the friendships we have In this world yield more joy to all concerned? Wouldn't we, by recog nizing our limitations, come nearer tne truM essence of the relationship, and perhaps in time come to the true friend ship which now we only grasp at? A little incident I witnessed some time ago set me to thinking about this. Two young girls of my acquaintance are friends in the accepted sense of the word. But Clara is perfectly miserable if Kthel sroes anywhere without her or does anything without telling her all about it. Theirs is not tne uavia ana Jonathan friendship by any means. They are congenial, have some kindred Interest and go about socially together; but there is not that great self-deny- Right to Household Savings Is Considered. Writer Thlnfcn Brookly Court's Award of learnings to Husband Is Unfair. BY MRS. CHRISTINE FREDERICK. DOES your husband let you keep, as your own property, the money you save from your household allowance? A Brooklyn Supreme Court Judge says that money which you have saved by economy and thrift belongs to your husband, and that you have no legal right to it. The judge said, in turning over to a certain husband $618.12 which his wife had saved from her household allowance, "No matter how careful and prudent the wife, if the money origi nally belonged to the husband, it is still his property unless the evidence shows that it was a gift to th"wif e." What do you think of this, you tired housewife, who have .saved and scrimped, worn last year's hats, patched ittle Willies trousers, cooked meat substitutes and ironed your own laundry to help save money? Is this fair? From the legal viewpoint, the wife is a hired housekeeper for her husband. She is given a certain monthly sum for household expenses. By carelul manag ing, she was enabled to save part of this sum. To whom does this, sum legally belong? To her employer (the husband), or to herself? Imagaine the case as if you, Mrs. Homemaker, hired housekeeper under similar circum stances. Would you permit her. at the end of the year, to retain the money saved by her thrift or would you ex pect her to turn it over to you? If you send Mary Ann marketing and she saves i by judicious Duying, do you let her keep the dollar or do you in sist on her returning it to you? The Brooklyn judge says both you and Mary are not legally entitled to the results of your economy. This decision brings up -the whole subject of the adjustment of household finances between the partners in homemaking. What is the best and fairest arrange ment and division of .the husband s fened with soaked gelatine in the usual way, using 1 tablespoon dry gelatine to 1 pint tomato pulp. The tomato Jelly may be simply seasoned with salt and pepper if the tomatoes are full flavored. Sometimes, especially if canned tomatoes are used, it is wise to simmer them, before straining, with a -little additional flavoring, such as onion, green pepper, celery, tiny bit of bay leaf, a few pepper corns, and to add a small quantity of lemon juice or j vinegar with a mere trace of sugar I before straining. No exact rule can really be given because personal tastes vary and so do tomatoes. For a small family mould the jelly in small cups. When stiff unmould in a nest of crisp lettuce leaves, and serve either alone or combined with addi tional materials, such as peas, chopped green pepper, asparagus tips, chopped olives, chopped nuts or chopped celery. Any of these might be moulded in the jelly if liked. The mayonnaise or cooked dressing as preferred. For a large number make the jelly a trifle stiffer by adding more gela tine or reducing the amount of liquid and mould in a square pan. For serv ice unmould and cut into neat squares or diamonds, or serve in slices on let tuce as above. Excellent tomato Jelly may also be made from canned tonato soup, as fol lows: . To one can of condensed tomato soup add one-half can of boiling water, 1 teaspoon of sharp vinegar, or sherry if preferred, one-half of a grated onion, one-half of a green pepper, not too finely chopped, and bring all to the boiling point. Season to taste with paprika and salt. Dissolve one-half box of gelatine in cold water, then pour the boiling soup over the gelatine and stir well. Pour into small cups and place in refrigerator until chilled. Serve very cold. 4. Chocolate cream pudding. Two cups scalded milk, five level tablespoons cornstarch, one-half cup sugar, one quarter teaspoon salt, one-half cup cold milk, one and one-half squares unsweetened chocolate, three table spoons hot water, whites of three eggs, one teaspoon vanilla, a few grains of allspice. Mix the cornstarch, sugar and salt with the cold milk. Combine with the hot milk, raise to boiling point and cook over hot water for 10 minutes, stirring well until well thickened and smooth.- Melt the chocolate, stir smooth with the hot water and add to the cooked mixture. Fold in the stiff beat en egg whites and flavoring. Mould, chill, unmould and serve with cream. 5. Raisin filling for pie, or tarts. One and one-half cups raisins, one cup sugar, juice and grated rind of one lemon, two crackers pounded and sifted. Cook the raisins in just enough water to cover until well swollen. Add the sugar and other ingredients, boil up to a rich Juicy couslstency and cool a little before putting into the pie. One beaten egg may be added if liked. Let me know if this is not the filling you wanted. White rhubard is in season and inex pensive. You might like to try the following: Rhubard and raisin pie filling. One and one-half cups cut-up rhubarb, three-fourths cup raisins, one and one fourth cup sugar, two rolled and sifted crackers, one well-beaten egg. Mix all together and fill a deep pie plate lined with pastry. Cover with plain pastry or "lattice" top as preferred. Bake in a moderate oven. Some tastes may prefer equal parts of rhubarb and raisins instead of the proportion given above. For a more economical pie omit the egg and add one more rolled and sifted cracker. ing love between them that is the foundation of friendship in its purest form. They make no pretense to this. Yet Clara exacts every particle of Ethel's confidence, insists upon her con stant attendance when going about, and is hurt and miserable if Ethel does not give her this return she craves. Ethel must tell Clara from whom are her letters and read her bits of them. If Ethel happens to mention calling upon some acquaintance. Clara is Instantly suspicious that Ethel cares more for this friend than she does for herself. She cannot seem to see that in the average friendship there must be a cer tain freedom, if this sort of friendship is to yield as much happiness to both parties as it should. Iler idea seems to be that in the matter of friendship they are Siamese twins, and that one cannot think, feel or speak without the other's agreeing and participating. Most of us, are the average friend, are we not. or to express it more truly, the near friend? And isn't there as much art in' being a good near-friend as there is genius in being the rare true friend? Will we not. if we try to hold these near friends too closely, lose rather than bind them to us? Shouldn't we study rather to know Just how much of their life and interests It will give them pleasure for us to share, or when, by demanding more than they want to give, we become a burden? If we can truly say we are the true friend, if the David and Jonathan re lationship is ours, then we need no such self-examination. But if we know this is not the case and that we are the average friend, as most of us are. then wouldn't it be better for all con cerned if we would study a little the art of being a near friend? income? Is the wife entitled to a per sonal allowance of "her own? Are their savings his money (and legal property), or her money, or the money of both of them? The old-fashioned plan was for the husband to pay all the bills and have full control of the money, handing to his wife weekly dolings-out whenever he felt like it. She teased for or pilfered the rest from his trousers' pockets. The modern plan is for the nusoana ana wiie maKlng some dignified arrangement, by which each shall mutually share in income and savings. Do you think that you are legally entitled to a personal allow ance which should not be subject to your nusband s criticism? Have you a right to your household savings.' Blow to Esparanto. Indianapolis News. The war, it is saia, has already killed more than one fad. Among the victims are the artificial languages. "Ido" has already given up the ghost as far as France is concerned, for the reason that the German Professor Ostwald was its principal godfather. It is much the same with Esperanto, ' which until 0 SKIM OF BEAUTY IS JOT FOREVER1 Dr. T. FELIX GQURAUD'S ORIENTAL CREAM OR MAGICAL BEAUTIFIES . Remove Tun. Mm. pics. Freckle. Moth Patches. Rasa and Skin Diseases, and every blemish on beauty, and de fies detection. It baa stood the test of 66 rears, and is so harmless we taste it to be sure it is properly made. Ac cept no counterfeit of similar name. 33r. T. A. Sayre said to a lady of the hauttoa (a patient): "As you ladies will use them, I re commend 'Cowaid'i Croat' as the least harmful of all the skin preparations." At druggists and Department Mores. Firl I. Kipitlnj & (on, Props, 37 Greit Jinn SUf.TA Buy Your CORSETS During Beginning MONDAY, MAY 3 In Good Stores Everywhert During Nemo Week you can select from FULL LINES of Nemo Corset Specialties and secure the best INDIVIDUAL SERVICE. Tha Nemo Hjgiaifiic-Faaaioa Itutitut. Nw York recently flourished In France. The great publishing house in Paris which put forth Ksperanto publications is no more. It gives as a reason the commercial SCENTED BOUDOIR CAP IS DAINTY GIFT FOR BRIDE Point D'Esprit and Frills of White Net Are Combined in Attractive Head Covering Perfumed With Delicate Violet or Orris. IP THEKE is one place more than another where perfume is pardon able nay, even delightful In sug gestion, that place is the coiffure. There is a freshness, an intoxicating charm about beautiful hair delicately perfumed; but the fragrance must be carefully selected, for a heavy scent entirely spoils the suggestion, which should be one of elusive, impalpable sweetness. Kor the Eacter bride a most attractive little gift will be a perfuming cap. This cap is, of course, designed for general boudoir and breakfast wear; like any other cap of its kind, but there is special provision inside for the perfuming cap, attached by snap fasteners to the Inner edge. The boudoir cap is made of point d'esprit inexpensive but always dain tily pretty and frills of white net, which may be bought by the yard. A feature of the cap is the deep crown, which fits down over the head and ears, covering every bit of the hair. This crown is attached to a circular brim of point d'esprit, whic'.. is joined to the puffed crown under the upper fall of frilling, and the lower frill is sewed to the edge of this circular brim. The crown is made of a straight length of point d'esprit, shirred In two places under ribbon-run beading and gathered to a three-inch disc of the point d'esprit at the top. The perfume cap Is of pale blue pussy willow silk simply a large circle gath ered at the edge and finished with an elastic-run casing. Snap-fasteners at intervals along this casing attach the perfume cap to the casing under the net cap. Cut the pussy willow circles in duplicate and slash one for several inches through Its center. Face the Cream Is Correct Tone for New Spring Blouse. Accustomed llnlc Abandoned 1'bls 1 ear, Iokcta Appearing; In Karly Models for Sport W ear Styles of Veils Vary. CREAM is the modish tone for the Spring blouse, not pink. Rarely love ly as the pink blouse Is in delicate flesh or shell tone, its day has passed and these blouses are offered for sale on the bargain tables, while cream and sand-colored models have the places of honor among exclusive new Spring wearables. Hemstitched blouses of sand-colored khaki-kool for sport wear have buttoned-down pockets and pleats at front and back. Cream lace and net blouses meet the requirements of for mal .Spring tallleurs, and there are good-looking blouses of tan shantung, cream-tinted Georgette crepe and ecru pussy willow silk, all with the long sleeve and collar high at the back, whatever its cut may be at the front. Starched linen and pique collars are attractive below round, youthful faces, but they are hopelessly trying on thin faced women and on women past the freshness of youth. With these childish collars are worn knotted ties of soft silk in striped black and white or dot ted blnck and white effects, or nf crepe STOMACH UPSET? END INDIGESTION, GAS, SOURNESS-PAPE'S DIAPEPSIN In Five Minutes! No Stomach Misery, Heartburn, Gases or Dyspepsia. You can eat anything your stomach craves without fear of Indigestion or dyspepsia, or that your food will fer ment or sour on your stomach, if you will take Pape'a Diapepsin occasion ally. Anything you eat will be digested; nothing can ferment or turn into acid, poison or stomach gas. which causes belching, dizziness, a feeling of fullness after eating, nausea, indigestion (lilts a lump of lead In stomach), bilious Cordelia: No, I cannot recommend egg shampoos. I always use canthrox. which is made for washing the hair only and Is not a makeshift. The coot is about three centa a shampoo and is very simple to use. Just get some can throx from the drugstore and dissolve one teaspoonful in a cup of hot water, then it is ready. It will at once dissolve all dandruff and excess oil. leaving the scalp sweet and clean the hair so bright and fluffy that you will enjoy doing it up. and its stimulating effect will soon he noticeable by the amount of new hair produced. M i H ,'Lrn : Dear girl, you will always have a poor complexion as long as you use face powder. vhich clogs the pores. Make up this formula at home and use for a little while and your complexion troubles will be at an end: Into t pint witch hazel or hot water put 4 ounces npunnax ana l leaspooniuis glvcerine. Apply sparingly and rub lightly until dry. This imparts a dainty tint and exquisite loveliness to the fckin and is actually invisible when on and seems part of the skin. Neither wind nor perspiration will affect the spur-i difficulties of the hour, but In reality, in the face of actual war, there Is an ebullition of patriotism which calls for the expansion of native language. : v; : c i . .. I - : !i J; Cap Whlcb Makes Hair rra ;-!. a edges of the slash and clooc with snap fasteners. The freidily perfumed layers of thin cotton may thus bo InsiTlfd be tween tho silk clrclfrd (through the slash) without disturbing the edges of the cap. Orris and violet is a delight ful hair sachet; or orris alone may be used. Heliotrope anil such heavy per fumes should b avoided. de chine in somber shadings. The ef fect with one of the new, mantilMily tailored suits is smart indeed, but wont en of mature years do best to contlne themselves to a more formal type of cellar, of handkerchief lawn or batiste, touched with a little hand embroidery or finished with hemstitching. A collar of some tort, however, must turn over on the dark tailored coat, to give it the correct and up-to-date air. Small snap fasteners attached under the collar mid to the collar of the coat will hold these detachable bits of neckwear In trim po sition and may be unfastened easily when laundering is necessary. The veil is worn loose or close to tho face, according to the hat brim. A tur ban that Is brimlesH. or almost brim less, looks best with a short, floating veil in octagon or nlmlora mesh, with a little border nt tho rdKf. With wider brimmed trlcornes and sailors the closely-drawn veil with or without a border gives the smartest effect. The octagon mesh is especially fashionable, although flowered and dotted veils are popular indeed all sorts of veils are now the craze. The 1'rult Season. Youth's Companion. The teacher was telling her class about the seasons. "Now one of you boys tell me which is the proper time to gather fruit." Johnnie replied instantly: "When the dog's chained up, tear-her." ness heartburn, water brash, pain in stomach and intestines. Headaches from stomai h are absolutely unknown where Pape's Diapepsin Is used. It really does all tho work of a healthy stomach. It digests your meals when your stomach can't. It leaves nothing to ferment, sour and upset the stom ach. Get a large fifty-c-t case of I'ape' Diapepsin Irom your druggist, then eat anything you want without tho slightest discomfort or misery, besldea every particle of Impurity and gas that is in your stomach and intestines will vanish. Should you be suffering now from indigestion or any stomach disorder, you can get relief in five minutes Adv. SSBBK? The Home Beauty Parlor i Hettt Dean max lotion and one application in the morning will last throughout the day. Troubled: Here is that simple form ula for relief from over-fatness, and so many think it the only genuine flesh reducer: Into 1 pints hot water dis solve 4 ounces parnolls and take 1 la blespoonful J times a day. They have found this parnotis treatment Ih grad ual and positive In its action and does not require dieting or vigorous exer cising. When the weight Is sufficient Iv reduced one's figure is well rounded and the skin smooth and clear. May: You should not worry about the wrinkles and fine lines, us they are easily removable with this vegetable cream-Jelly, easily prepared at home as follows: Get from your druggist 1 ounce almozoin and dissolve in i? pint cold water and add 1 teaspoonful gly cerine. I'leanse and dry the skin before using. Then apply to the wrinkles. This treatment stimulates the stunted is sues and they soon resume their nor mal functions. When this Is done the wrinkles or lines vanish. Uctty Dean's Beauty Book $5.00. Adv. t
