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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (April 2, 1916)
THE SUNDAY OREGOXIAX, TOIITLAXD, AriilL, 2, 191G. Easter wear shows hat and neckpiece, both made of straw in combination with navy blue taffeta. The straw, pliable lisere braided in lattice fashion, forms a tall choker collar at the top of a cape-collar with ripples of taffeta. Cape-collars, by the way, will flutter conspicuously at Atlantic City on Kaster, for they are appearing on frocks as well as on coats, and may be purchased separately in the neckwear departments in the guise of neck-pro-tectora. The cape-collar has succeeded the feather boa, the tulle ruche and the knitted silk muffler as a neck-protector, and this season will see much of the cape idea. lany Black Froekn Are Seen. Black seems as popular as ever this Spring, and there are many frocks of black taffeta, very chic with their ruf fled and corded skirts of widely flaring lines, and their trim little bodices fit ted into the figure with f eatherbonei seams. Most of the silk frocks have sleeves of Georgette crepe or chiffon, and sometimes the filmy material forms a large part of the skirt. The all black frock is smarter just now than one brightened with a touch of color or-relieved with white, and when well conceived is chic and dashing, in a sea son when fawns and grays are seen everywhere. Navy blue is also a. pro nounced favorite and many are the combinations of blue taffeta with voile. Georgette crepe, chiffon and figured silk. Veils will be an important part at the Atlantic City parade, as well as para sols and the floating veils seem tne favorites where Easter choice is con cerned for these veils add a note of formality and elaboration to the cos tume. iiiiiiiiiiitiiiiiiiiiitiiuiiiiiiiiniiiitii!iiiiiiiiiiiiiiiiiiiiiiiitiiiiiuiiiiiiiniiiiiitiiiuiiiiiiiiiiiimiiirau DELICACY IN COLOR IS FEATURE IN SOME OF FANCIEST EASTER FROCKS Self-HelP' Wonderliff Corsets X S X X Because your Grandmother ' Sleeves Are Full to Below Elbow, Fluttering Cape Collar. Stiffened Skirt a.nd Plenty of Velvet Ribbon Are Ear marks of Present-Day Smartness Slate Is Fashionable Color This Season. wore corsets S7 I I II. r-,;', - " hi f 'I t& ' NATTIER'S exquisite paintings show the loveliest tones of blue, rose pink and gray, and an Easter frock of Georgette crepe and taffeta combines these Nattier colors perfectly. The sheer gray skirt is dropped over a, petticop.t of rose taffeta, the s;ray crepe bodice over rose chiffon. Cuffs, collar, the shaped hem of the skirt and the embroidered panel on the bod ice are of Nattier blue tafTeta. of epectal interest is the embroidered silk panel which grives quite a new note. The soft, embroidered silk is mounted over ligrht. crushless resilient stiffen ing so that it maintains its shape cor rectly. One much admired Spring: model has sleeves full below the elbow. The fluttering- cape collar, the stiffened skirt and above all, the yards of velvet rib bon trimming, all attest this season's quaint style. Blue and while voile is combined with plain navy blue Oeorgrette crepe and the velvet ribbons are black. Under the gathered skirt of voile and crepe is a skirt of blue taffeta, also gathered and faced deeply with witchtex so that it flares suffi ciently to hold out the softer skirt of crepe-trimmed voile. Rather dark gray taffeta in the new phade called "slate." is another correct Kaster tailleur which shows the close fitting waist and full-flaring skirt fctlhoutte of the moment. In addi tion to a facing of resilient lining in the hem. the skirt is distended by a eord. The foot of the tunic is also faced with stiffening and tunic and cuffs are embroidered with silver and 'gold threads. The coat has a feather loned lining so that it makes the waistline trim, and the draped collar is particularly chic. Smart buttoned boots with Just a touch of white pip ing show under the short skirt. How to Clean a Hottlc Told. Put some crushed eggshell into a bottle, then fill half full of strong Fospsud., and shake thoroughly. After Jinsing in clean water you wilffind the bottle looking like new. RAIMENT FOR EASTER SPA WILL BE GAY, DUE TO LATENESS OF SEASON Ealmy Air Expected at Atlantic City Be in Evidence NEW YORK. April 3. (Special.) A late April Kaster at Atlantic City this year will mean an un usual dress parade on the famous board walk; for if the sun shines and the air is as. soft and balmy as April air should be in the salubrious climate of this Eastern Spa of Americans, dainty silk frocks, summery hats and parasols will add themselves to the procession. Last year it was a chilly Kaster that greeted those who came to wear alluring new Spring raiment, and those who came to see the alluring new raiment that others wore. Saturday's howling blizzard, which laid its srip over the whole North Atlantic Coast, left a snow-white world 'for Easter morning; but by noon a warm sun had melted most of the snow and those who had smart Easter tailor-mades were able to wear them, well bundled up about the throat. This year, however, there should be no fear of Kaster blizzards. Given any Kind of luck., the sun should ehine se renely and the air should be soft and LaJmy from the southward. ' Typical Tailleur Described. So many of the Easter tailored suits are of silken fabric that it seems scarcely worth while to speak of wool woven stuffs in the ICaster connection. There are, however, a number of smart models in fawn and the omnipresent gray, made of fine mohair, or mohaii and worsted threads the latter having a high luster much commended by Paris dressmakers. The silk suits are verr (IresKy, nd so, also are those of r .al ' nnri - -ousted with silk trim ,v Ail . r ,. . r i i - h t w- tK-Aii '''"k f - and Handsome Tailleurs, as Well as Smart Spring Costumes, Are Likely to Collar Sets Only Rivaled by Hat and Parasol Sets. mings. PossiWjr the most charming tailleur that will be seen on the board walk Easter morning: at Atlantic City is a model of smoke gray taffeta with embroidery of silver and gold threads, delicately wrought along the edge of a gathered tunic on the coat, and also on the flare cuffs. The coat is shirred from a shallow yoke and crosses in surplice fashion at the front: and the lines of the coat and sleeves are the new close lines showing the slope of shoulder and arm and curve of the bust. There is not a particle of pad ding or reinforcing under the close lit tle silk coat-bodice, which must follow the pretty lines of the figure: but the flare. cuffs are crisply faced with witch tex and under the coat, at the waistline, is a fitted foundation boned with fea therbone. For the Easter waistline is dainty : and trim don't overlook the necessity for a trim waistline when you are planning to have your new Spring costume flare well in the skirt! This gray silk tailleur does flare well in the skirt, to be sure! The gathered tunic of the coat, which falls to the knee, is faced with witchtex like the cuffs: and more of this light, crushless stiffening material is used In the skirt hem, which is turned up' on the right side and finished with a cord the cord helping also, of course, to hold our the skirt crisply. An Easter hat of braided gray straw with a crown of pleated gray tulle and some pink roses at the front, tops this charming Kaster cos tume: smart boots with gray kid but-tO'-ed tops form its foundation. Footwear , is an important consider ation when one plans for Eatti- at Atlantic .City, for breezes will surely blow on the board-walk and breezes whisking short skirts about will make boots and stockings, too a conspicu ous detail of one's cistume. With a dainty Easter frock or tailleur the daintiest sort of buttoned boots should be worn or the effect will he spoiled. Such hoots now have turned soles and curved, high heels, and the leather is so soft and flexible that the boot shows the line of the foot as a glove reveals the hand. The buttoned model is the choice of the best taste, with a rather high top that will disappear under the hem of the short skirt of Spring: and usually this top is of fawn, gray or white kid. If black, like the vamp of the boot, there is a line of white piping between to add dressiness to the boot. Buckled Colonial-pumps are coming in again, and some of these will assuredly trip the boardwalk on Easter day. For the Easter dances at the big hotels and for wear with the dinner costume, satin slippers should be provided. Sn-allovra (Jrare Hat and Parnnol. That Summer is surely coming is proved by the swallows that, poise on milady's hat and parasol, as though they had just paused during swift flight. A set of hat and parasol from a Fifth-avenue house shows white silk swallows appllqued against navy blue taffeta three swallows on the parasol and one on the hat. The idea is charm ing and undoubtedly will have decided vogue later on. Just now it is so new that the swallow belongings are rather -exclusive. Another ars'-iiva -st" for Answers to Correspondents BY LILIAN TINGLE. PORTLAND, Or., March 18. Will you please Inform me through your Answers to Correspondents column how to make the in closed cake? F. C R. BY the time the " inclosed cake " reached me it was so dry and hard as to be almost impenetrable by ordinary human teeth. Therefore it is very difficult for me to guess at Its original flavor and texture. I should think that an ordinary baking-powder sponge cake, with perhaps two table spoons karo syrup substituted for two tablespoons of the sugar, with finely chopped pecans folded in with the flour, would give something very similar. Half fill small, fancy . cup-cake pans, very slightly greased, dusted with sugar and decorated at the bottom with one-half pecan nut. Eake in a moder ate oven. Spread the batter so as to leave a hollow in the middle in order to obtain a level surface, since the cakes will be served upside down. Per haps some reader may have a recipe for pecan cakes flavored with karo syrup, and will come to our rescue. Vancouver, Wash., March 5. Would you please pive in The Sunday Oivgonian the best -way of canning strawberries srrown In this country? I have had very poor suc cess since 1 have been out on the Coast, either by cooking: thorn, or steaming or most any way for the table. M. M. FI FO I lowing are directions for canning strawberries given by the United States Department of Agriculture. We have always had good success with berries put up by this method, both in the "water bath" (which means the ordi nary wash-boiler and rack) or in the steam cooker, or in the pressure cooker. I give below an easy method for mak ing Danish strawberry preserves, which are always well liked. Other straw berry recipes will be given in this col umn when the strawberry season comes. Canned strawberries 1. Can fresh, sound berries same day picked. Hull (twist berries off hull), place inj strainer, pour water over to cleanse Pack in jar or tin without crushing. Pour hot syrup over berries to top. Place rubber and top. partially tighten. Sterilize 12 minutes in hot--' 'r bath, six minutes under five pounds of steam, eight minutes in water-deal outfit, or five minutes in pressure cooked. (Syrup I'i quarts sugar to one quart water, boiled to medium thick.) Canned strawberries 2. Same aa above except syrup. Syrup Crush berries for one quart natural juice, add one quart sugar, hoi to medium thick syrup. Add as in No. 1. Strawberries (Sun preserves.) Se lect ripe, firm berries. Pick and pre serve same day. Hull and rinse as in No. 1. Place in shallow platter in sin gle layer, sprinkle sugar over them, pour over them 40-degree syrup (same as No. 1, boiled thicker.) Cover them with glass dish or plain window glass. Allow to cook in hot 'sun eight to 12 hours. Pack in glass jars or cups, tie paper over tops or cover with paraffin or sealing wax. Keep in cool, dry place. Danish strawberry preserves Use only clean, ripe berries. Hull, but do not wash them. Arrange in layers, in a preserving kettle, with three fourths pound (1 cups) granulated sugar to every pound of hulled berries. Cover and set aside six to 21 hours, ac cording to the weather or your con venience. Then bring slowly to boiling point and simmer 15 minutes. Set aside over night in the same kettle.' Next morning reheat and simmer 10 minutes. Finish off or set aside again, as may be most convenient. To finish, skim out the berries and place in hot sterilized jars. Boil down the syrup so that it thick ens and tends to jell. Then pour it over the fruit and seal. The berries should be whole and -saturated with syrup, so that they do not tend to float, but are evenly distributed in the jar. Texture, color and flavor will' be im proved by the addition of one pint red currant juice to eight or 10 pounds of berries. Failing this, flavor and tex ture may be improved by the addition, to taste, of a little strained lemon juice or dissolved citric acid, the latter in very small quantity. Cherry preserves are similarly made from, pitted cherries, with a small amount of currant juice. Baker. Or.. Feb. 20. Will you kindly tell me what the artist uses to moid his statues with? I have been practicing; with plas tercine, but wanted something- that would harden after a little while and yet give m time to work with it a while, i.'an T mix it or make it up myself? Thanking; you for your trouble I remain, yours trulv, IDA X. LACHXER. ' Artists generally use ordinary "pot ter's clay" for modeling. It needs con siderable care and attention and has to be kept moist with wet cloths, as it will crack if allowed to dry out. Usually, as soon as the artist has fin ished working on the clay- model, he has it cast in plaster. It has been said that the clay model is the birth, the plaster is the death, and the bronze or marble the resurrection of the sculp tor's work. , Portland. Or.. March 21. Would like tn hav repeated in your Answers to Corre spondence In The Punday Oreponlan a recin for salmon salad riven some time last year. it had hard errss and pickles. I remember, hut do not know what quantity. Aiso piease Kiv the recipe for English crumpets and potato scones. Thanking you for help re ceived. MRS. B. C. H. 1 hope that the following is the sal mon salad you mean, but I cannot be sure. Some chopped celery or cabbage would be a good addition, or a few fresh or canned green peas might be used. Cold potatoes, string beans or cold boiled cauliflower may also be used as "fillers" in a salmon salad. Salmon salad One can salmon (large size), four sour pickles, minced; three hard-boiled eggs, one teaspoon mus tard, one tablespoon sugar, one table spoon butter, two tablespoons cream or milk, six tablespoons vinegar or lemon juice and one raw egg. . Free salmon from skin and bones. Flake carefully. Add pickles anJ boiled eggs and mix thoroughly, but without breaking the flakes. Stir mus tard and sugar together, add butter, the cream or milk, the raw egg and the vinegar or lemon juice. Cook until smooth, stirring constantly. When cold pour over salmon just before serving. Serve on lettuce. Decorate with small pickle "fans" if liked. Use as a "main dish" for a simple luncheon or supper. Directions ' for English crumpets were given recently, I think. However, here is a slightly different recipe. "Knack" and skill, are important In crumpet making. English crumpets with potatoes Make a soft sponge with one large mealy boiled potato, mashed perfectly smooth while hot. a teaspoon of salt, a cake of fresh compressed yeast and enough flour to make a batter slightly stiffer than for ordinary hot cakes. Use half pastry and linlf btvHd flo'ir fcll'tcfj to gether. Cover and leave in a warm place for half an hour or more, or until full of bubbles. Beat thoroughly with a wooden spoon and let rise again. Re peat the beating three times. Have ready greased crumpet rings on a very slightly floured griddle. Half fill the rings with the batter and let bake on one side until slightly colored and full of broken bubbles or "eyes." Then turn and cook on the other side until the edges are firm. Wrap in a cloth as they com from the griddle. When wanted for use. split and toast until crisp. Use plenty of butter "and serve very hot. There are several kinds of potato scones. The following is a Yorkshire recipe. Write again if it is not what you wanted. Potato scones Boil and mash four medium-size mealy potatoes and while hot stir in one-third cup oatmeal and two level teaspoons salt, with two tablespoons butter. Sift "self-rising" flour on a board and quickly knead In enough self-rising flour to roll 'out. Work very rapidly, as the mixture must not get cold before baking. Cut or pat into round cakes, prick over with a' fork and bake on a hot griddle. Split and butter and serve at once. If "self rising" flour is not available, use flour sifted with level tablespoons baking power to every (level) cup. The oat meal may be omitted. The fine meal is meant, not the rolled oats. The flavor of course will not be quite the same without It. Another kind of potato scone is made as above, but has mixed into the potato one slightly beaten egg. a tablespoon of sugar, one-half cup cleaned and dried currants and self-rising flour to make a medium stiff dough. Cut into rounds, bake on a griddle, split, butter and serve very hot. ' Portland. Or.. March IT. Will j-ou kindly R-lve in The Sunday Oreronlan. direction for baked ham in cider? Thanking; you. , MRS. S. C. A. I hope the following is what you want. Ham is sometimes baked In a flour-and-water crust, but the method of boiling first and finishing in the oven Is much easier. Baked ham with cloves Much de pends upon the selection of the ham. there being great differences of qual ity and flavor. It is usually worth while to pay a few cents more a pound for a ham of good, reliable brand. Scrub it thoroughly and leave it to soak overnight in. cold water. Put it on the fire in cold water, just enough to cover, to which has been added a cup or more of vinegar, an onion stuck with six or eight cloves, a small bay leaf and, if available, a few sprigs of parsley or celery leaf, let simmer, not boil, allowing about 20 minutes for every pound, or a little longer if the ham is very thick and "chunky." Let cool in its own liquid, then either re move the ' outer skin entirely or leave a small portion of skin, cut in points, around the shin bone. The skin, by the way. need not be thrown away, but may be used to im part Ioth flavor and nutriment to a soup of beans, peas or lentils. Press cloves at regular intervals into the skinned fat portion of the ham, and cover the surface rather thickly with sugar or a mixture of brown sug ar and dry sifted bread crumbs. Put the ham into the oven and bake until tender, basting frequently with cider or mild vinegar. The ham may be served hot or cold. In the former case a good cider sauce can be made with "pan brownings," which is actually quite equal to the more famous cham pagne sauce. Portland. Or.. March S. Kindly g-lve at your earliest convenience a recipe for a mocha cake. Thanking you. MRS. B. R. R. I should have liked a description of what you had in mind. Nice little in dividual mocha cakes may be made of any good sunshine or sponge cake or ordinary Genoese pastry mixture baked in a sheet, cut into fancy shapes, split and filled with mocha icing, brushed with apricot paste or caramelized sugar on the edges, rolled in chopped almonds and finally decorated on top with mocha icing pressed through a fancy tube. Mocha frosting is made like "hard sauce," with or without egg. that made with egg being easier to manage. Gen erally, two parts sifted icing sugar is beaten with one part creamed butter. flavored with coffe extract (hence the name "Mocha"r and a little vanilla. At little egg yolk or egg white beaten J with the butter helps to prevent the "curdling" which sometimes bothers the j inexperienced cook when sne adds the , coffee extract. Following are two other types of mocha cake sent me by read ers of this column: .In the first recipe a little soaked and dissolved gelatine will be desirable, mixed wit. the whipped cream, for the filling, if the cake is made in warm weather or has to stand any length of time before being eaten. The second recipe Is rather for a chocolate cake than for a "mocha" cake, and the combination of chocolate and coffee would not suit some tastes. Three tablespoons creamed butter might be used if the cream is not available. In such a case, add one teaspoon egg white (saved from the cake). A little more sugar might be needed.. Mocha cake ( E. A. S.) Five eggs, one cup powdered sugar, one cup' flour, one teaspoon baking powder, 1 table spoons mocha" extract. Beat the yolks with the sugar and add the extract, then the flour and baking powder, previously sifted to gether, and lastly the whites of eggs, stiffly beaten. Bake and arrange for layer cake. Filling Take one-half pint cream, whipped to a froth, add 1 V tablespoons mocha extract and add sugar to taste. Icing tor fop Take one cup con fectioner's sugar, mixed with 1 V table spoons of mocha extract, end add water enough to make It smooth to spread. Instead of this Icing, the filling cream may be used, sprinkled with three quarters cup chopped nut meats. Mocha cake (Mrs. G. S.) Cream to gether three-fourths cup of sugar and two tablespoons butter, add the yolk of one egg, three-fourths cup of milk, one fourth teaspoon salt, one-half teaspoon vanilla, one cup of flour, one teaspoon of baking powder and two squares of chocolate, melted. Mix well and add the beaten white of the egg. Bake In two cake tins in fairly hot oven. When cool, ice with one cup of confectioner's sugar, two tablespoons of rich cream, one-half teaspoon of vanilla, two tea spoons of cocoa and two tablespoons of strong coffee. Be Cordial, Is Advice. It is a great mistake to assume a stiff or formal manner when intro duced to another, as the latter will be apt to feel hurt or snubbed. Always be gracious, not effusive: maintain a certain reserve when dealing with a person who is s stranger. When a man is Introduced to a woman it is and bad ones at that is one of the reasons . physicians say, that you now require firm abdonv. inal support. Of course, there are many reasons, but the fact is unchanged most women do need a corset that will firmly support the figure u;irA out compression. When you buy your next corset, get one that exactly suits your requirements. And see the "Self -Help" Nemo Wonderlift models first. 4 In all the world there are no other corsets like Wonderlift Corsets. By means of an adjustable semi-elastic bandlet, they lift up the abdomen and support the vital internal organs; they stimulate and encourage the health of the wearer; they are supremely comfortable. And for the five types of figure, for which the six Wonderlift models are made, they are the most gracetully stylish corsets to be had. Their beautiful fashion-lines arc pfirfecL All Good Stores and Shops $5.00 and $10.00 NEMO HYGIENIC - FASHION INSTITUTE. NEW YORK CITY niitJMiiiiiiifEi;7i:ic:iiTri:Tiiit::(iiiiiii:f iiiiiiiiniiii:iiiuiiiiiiiiiiii:iifi:iiiiiiiiitiiiiiiiiiiiiiitiiiiiiir? not necessary for her to rise or to shake hands unless there Is some spe cial reason for so doing. A woman should always rise when another woman is presented to her. It is not necessary for her to shake hands, however, unless she wishes to be very cordial. It is the woman's privilege to offer her hand, although, if she sees that the man has his hand extended, she usually takes it to save him a feeling of awkwardness. Older women, like young persons, usually shake hands when young girls are presented to them, and it is kind to do so. At receptions and balls the hostesses receive the guests with a smile and nod. shaking hands only with their friends. Chilled Bouillon Is Nice at Spring Luncheons. Itleh, Hot Koods of Winter Should He llanlsbed After Middle of March THE rich, hot foods of Winter should be banished from the luncheon table after the middle of March and daintier dishes substituted. It is not necessary to serve bouillon at the Spring luncheon, but if it is served, a chilled bouillon topped with whipped cream will prove most appetizing. Start the luncheon with a fruit punch made of diced grapefruit, oranges, bananas and apples. Follow, with the chilled bouillon: then serve one hot entree, then a salad and end up with a deli cate iced pudding or tee cream in forms. Ai this season strawberry short-cake is always a treat, for everybody wel comes the strawberry after its long absence. Do not serve too much of it however. Bake a biscuit crust in a square pan: split and spread mashed berries between the layers. I'our over some of the strawberry juice and a few whole berries. Serve a small square on each dessert plate and pass very rich cream in a small jug. An excellent hot dish that may be prepared early in the day and popped into the oven half an hour before serv ing is baked creamed chicken. Season a thick cream sauce with a drop of lemon and a dash of nutmeg. Stir in the minced chicken and set aside. Half an hour before luncheon, cover with grated breadcrumbs and dabs of butter and bake till the crumbs are browned and crisp. Salmon is delicious prepared in the same way. Waxed Dress Goods Are Now Craze in Paris.. Mlk, Yotlra and Wool and Mobalr MIxtureM lard With Kacinsr Stif fening; I'nder Hemn and 1'epluma. WAXED silks, voiles and wool and mohair mixtures are the erase now in. Paris, which is quite mad over these new "tissue cires." Callot and Cheruit especially have taken up these waxed fabrics and in addition to the stiffness of the muterial there are fac ings of stiffening under hems and pep luiiis. Paris flares enormously these days, Drecoll being the only house tht does not emphasize crinoline effects. Premet, whose opening was a pleasant surprise, promising a ravival of the old-time importance of tITis establish ment, is exploiting flare effects extrav agantly. Not only are the premet frocks stiffened at the hem and at the hip. but broad sashes are lined w-ith resilient fabric and boned at the ends so that they stand out from the skirts. AH bodices are snug-fitting and bones are introduced at the waistline to give the trim-waisted effect that accords best with a widely flaring skirt. Small Hats in Vogue. The spreading wings of the aeroplane mutt have been the motif for a smart little close-fitting hat seen a short while ago. Its dark velvet brim was offset with a litrht colored stitched FRECKLES Now la the Time to Get Rid of Those i gly soi. There's no longer the slightest need of feeling ashamed of your freckles, as the prescription othine double strength is guaranteed to . remove these homely spots. Simply get an ounce cf othine dou ble strength from any druggist and apply a little of It night and morning and you should soon see that even the worst freckles have begun to disap pear, while the lighter ones have van ished entirely. It is seldom that more than an ounce is needed to completely clear the skin and gain a beautiful, clear complexion. Be sure and ask for the double strength othine, as this is sold under guarantee of money back if It fails to remove freckles. crown, which was finished on a point and lapped over the front in cnve-lopo fashion. The spreading wings were a. vivid red. which gave a snappy appear ance to the hal. IIIrIi Neck It u fries J.iked High plaited neck ruffles of tulle are worn by stylish women at the theater. CsM.Uly they form a huge tulle butter fly bow at the back of the neck and are fastened to the neck of the theater wrap. There is a church in Boston. Mass.. on which one set of shingles la said to have ilnrr aprvk for triors tlitn icn vears. RECEIPT TO DARKEN YOUR GRAY HAIR Not a Trace of Gray Shows After Applying Q-Ban No Dye or Sticky Mess Harm less. Eo this Apply like a shampoo Q-Ban Hair Color Itestorer to hair and scalp, and dry hair in sunshine. A few appli cations like this turns all your gray, faded, prematurely gray, dry or gray streaked hair to an even, beautiful dark shade. Q-Ban also makes scalp and en tire head of hair healthy, so hair is left soft, fluffy, lustrous, wavy, thick, even ly dark and fascinating, without even a trace of gray hair showing (only beautiful dark hair), making you look young again. Insist on having Q-Ban, as it is harmless no dye but guaran teed to darken all your gray hair or money returned. Q-Ban also cleanses the scalp at once of dandruff. Ask for Q-Ban Hair Color Restorer. Only 50c for a big 7-ox. bottle. Huntley Drug Store. Out-of-town folks supplied by mail. Adv. Why Spring Brings Out Freckles and Eruptions The pudrlen appearance of fre'-kles. slight I eruptions or fine lines at this season is at tributed by scientists to the "artlnlc r:iv." which is unusually active during the Sprinc mouths. "Whrre the skin is so affected hy thls influence, if one will procure an oum-3 of common mercolizcd wax at any dm; store. pply a little of it before retiring, like cold rn-am. shs can easily overcome the trouble. "Wh-ii the wax Is washed off neit mornins. flaky skin particles come with it. The entire outer cuticle is removed in this way In a week or two, with all its defects. No bleach could so effectually remove freckles or blemishes. The new surface is smooth, clear, fresh lookini;. Xo pain or inconvenience accompanits this simple treat, ment. In case of wrinkles which sink beneath the outer skin, a solution of saxolite, 1 oi.. dissolved in pint witc-h hazel, makes a fnee bath which is wonderfully effective. A d v. TODAY'S BEAUTY TALK You can make a delightful sham poo with very little effort and for a very trifling cost if you get front your druggis'. a package of canthrox and dissolve a teaspoonful in a cup of hot water. Your shampoo is now ready. Just pour a litllu at a time on the scalp and rub briskly. This creates an abun dance of thick, white 1-ther that thor oughly dissolves and removes all dan druff, excess oil and dirt. After rinsing, the hair dries quickly, with a fluffi ness that makes it seem heavier than it is. and takes on a rich li ster and a softness that make arranging it a pleasure. Adv. To Quickly Remove Ugly Hairs From Face (Beauty Notes) Beauty-destroying hairs are soon banished from the skin with the aid of a delatone paste, made by mixing some water with a litle plain powdered dela tone. This Is spread upon the hairy sur face for-2 or 2 minutes, then "-ubbed off and the skin washed to remove the re maining delatone. This simple treat ment banishes every trace of hair and leaves the skin with ut a blemish. Cau tion should be used to be certain that It is delatone you buy. Adv.