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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (April 16, 1916)
G TJIK SUNDAY OREGOXIAX. rORTLAXD, ArRIL ' 1C. 191G. SUIT WITH RIPPLE SKIRT SHOWS YOUTH AND DASH FOR GIRL OF 17 Net Dlouse Is Creamy in Tone Party Frock for Sweet Sixteen Is All Soft Gleams of Silver and "White Is Fashionable This Spring. The ripple skirt, fared with witehtex for several in-he above the scalloped edge, flares smartly, and is lined to the knee with biege satin to match the coat lining. lor such a full skirt, scal loped around the edge i sure to reveal ltji Inner tide at every turn of the ac tive youns? person who wears It. Coat and skirt are trimmed with pleated frill of pinked out taffeta leaf preen in shade like the suit. The net blouse is creamy in tone and cream silk stock ings are worn with buttoned boots havlnt; biee kid tops. On.- party frock for sweet sixteen Is 1 soft pleams of silver and white ftu, tn-iPKs of net. with a sash of faint link and. satin and a pink rose at the virdle a party frock to enchant any J-'irl whose first real evening frock l-erhaps It is. K.mbroldered net is a p pliaued to a skirt of silver tissue and deep hem of net give, softness at the edae. There are modnst little panniers at the hip and deollotage is also nmd st filled in with net frills. The f eatherbonej net collar and bis: sleeve fril.s of net add a decided dash to the costume. Ciel blue -or bahy blue as it is carted is decidedly fashionable this Spring; and no color is lovelier on the voting irirl. whether she be dark or fair. The afternoon frock of ciel blue pussy wil low is admirably simple and ffiveetiv girlish (n character. The full skirt "istended by a feath the knr is t r i rn m u-itv. r.iua ; OMle VOIVCt ribbon Thx, ,.1 . ... i .- bodire has a cape collar of white net top lace, and a rolling collar close to the ni-.lt. At the girdle of blue vel vet ribbon, is a cluster of silk dahlias In plum color. iirt for Man Popular. A tobacco bay Is needed hv almost every man and is one of the most pop ular pifts. made. Creen or tan silk lined with rubber can be used. A small wreath of leaves and red berries wltii the. initials Inside or a wreath or small flowers and leaves in Lresden colors emhroidf red on one side of the tiaK will he a eood -siKn to choose. if Iiresden shades are used they should be nrransvil to harmonize well together. ; V-. -Vt?- f YP f ' rls U t - - y ' ' ! ? - f ' ' " ' ' I t , ' ? "A I ;l - v ' : f - I ? J, f ' i r t - ! ' ; i - -w j : ; . i : - . - 'i Ciel Blue I - I ? . - - I - " 1th. Mo r ? -;X: i ; 'i':-i-4i ' V i - L ? f - f - "TTOI THFrL and dashlnsr ts the lit-t - t t! tnillf lip frw o u-i .1 r 17 TV.. I V. and a tie of blue velvet completes the costume.' Quite the smartest things in the Kaster parade will be the new silk suits; the fabrics used in them are so remarkably beautiful ia design and texture. Old-Time Designs Favored. They are lustrous failles and heavy prosgrain taffetas, . printed, embroid ered and brocaded; in fact, in all the new silks there is a tendency to revert to old-time designs. The most striking, however, of these interesting fabrics are the Japanese embroidered silks, done in color on plain dark blue or black backgrounds. . On many of the silks 1e embroidery is done in a deep border that. In design- ng the suit, is used at the bottom of the skirt, while the upper part is of plain silk. A bit of this Oriental fabric is frequently introduced into the pointed bodice, or perhaps a suit of plain faille or taffeta will have a flar ing collar of the embroidered silk. In line, the new suits show both dig nity and simplicity, the latter being that perfection of simplicity so diffi cult to obtain. Suits are not inex pensive, because it takes ' the trained needlewoman and the cleverest de signers to make them. One of the most desirable of sports materials is La Jerz. This is a silk fabric that looks like Jersey, but it does not stretch, and is guaranteed to wash. La Jerz comes In lovely colors and in many beautiful striped combinations to correspond. A, sports suit made of this material would look equally well de veloped in khaki kool, a heavy wash able crepe. . . This crepe is not only used for all sports garments, but is very desirable for afternoon . frocks. . One model has the skirt of white and gold striped khaki kool. The guimpe is' of yellow organdie and the bodice of the khaki kool. A close-fitting collar of white patent leather is fastened with brass buckles. The well-dressed woman carries one of the new short umbrellas with leather mountings, built after the fashion of the practical, sturdy English umbrella. The handles of these umbrellas are made of polished wood, topped with pigskin or other leather. There is a wrist strap by which they are carried just as one carries a shopping bag, and, of course, being short, they clear the ground by several inches. With the short skirts they are decidedly smarter than the long, slender umbrellas. There are a few new umbrellas topped with ivory, tortoise shell or colored horn, with the ribs tipped cor respondingly. One very smart umbrella seen was of heavy blue silk with a narr row border of red polkaidots. The handle was topped by a red duck head and the ribs tipped with red horn to match. " Answers to Correspondents WOMEN WHO INTEND HAVING SPRING COSTUMES MADE ARE GIVEN HINTS Fashion's Tendencies in Styles, Choice of Newly Popular Materials. Designs and Colors Are Set Forth Combina tions for Dress and Sports Wear Are Suggested Shopping Importance Cited. JI'ST now the shops are filled with the most charming Summer ma terials, but often one hesitates to buy because it M so difficult to know how to get a smart-looking costume with th "something-different air" made at home by the xeamstn ss. The otton frocks have been planned, there, fore, with sreat care so that, although unusual in design, they can be easily made. Linens are always good-looking for separate skirts, but mercerized Otto man cords w ill be very smart. The ma -trial comes in several different weights of ci.r.lings. and. by the way. t'.ie ribs run crosswise of the material. Colored Ottoman stripes will be much used for sports skirts, as the rage for color is more in evidence thi Stpring than it has been for years. Whipcord, gabardine and rhecked skirtings are popular in colors. but the basket weaves, or Oxfords, as the Knghsh call them, are used for white skirts. Palm II-ach cloth in natural color is excel lent for many tailored costumes. Organdie is the favored material for blouses, not only in white, but in all colors. Frequently a pale blue collar Is added to a mauve blouse, or a soft yel low is used to trim a blouse of gray, but for general wear all white Is the most satisfactory, and handkerchief linen, batiste, organdie and lawn are the most practical materials. Printed Mann I -!. Printed linens are a charming trim ming for Summer frocks. The worsted Jiuttonholing and short-waisted velvet belt would add much to a ros linen frock. A suit built of linen, serge or l'alm Beach cloth would b excellent, ia a. modul iiuwn It was made of .while linen with edges and pipings of Tur key red. and has red bone buttons. One could use a design for navy scrire and bind it with black silk braid and have black bone buttons. A new idea Is introduced in the black, white and red-checked cingham hv using striped gingham for trimming. in ouying these materials, remember tne stripes should be the same width as the .lines of the check. The frills are two inches wid and are made of white lawn bound with black and shirred on over a piping of the black. This model has been planned for a tub frock. It seems likely that the style this Spring and Summer will be draped ef fects. For the simple dresses there wiir he ruffles and plaits, but for the evening costume it is probable that the fancy for draped effects will give a new note to the ensemble de la toilette. old 1tn broidery 'vrlty. Gold embroidery will also be a nov elty of the Spring styles. Much of it will be used on simple dresses, even the serge and taffeta frocks for day wear, as wen as on the evening gowns. It is even possible that some dresses of mousseline and linen will have their few threads of gold and silver. The problem of where to place the elusive waistline appears to be settled for the time being at least, and In coats as well as in gowns there is a decided and normal waistline. Jackets are short, many of them with nipped in waists, pointed in the front and pep lums flaring about the hips. Skirts are full about the hips, some of them drawn in slightly at the bot tom in barrel effect. One suit of black tafXsia. liaU.a fascinatiui;. skirt, full and' puffy and causht up at intervals with little vertical rows of shirring. Many of the jackets have very high shirred silk collars, below the collar the neck opening with revers. Many of these silk collars are softened next to the face by flaring cavalier collars of slightly stiffened white mousseline. tSowns are of an old-time pic turesoueness. and if the Summer girl of 1)16 elects to wear the tight, scanty bodice, full-puffed sleeves. Watteail hat and carries the new, tiny, short hand led parasol, she will be as demure looking as her 1$S0 ancestress. Silk Urea's Necessary. A silk dress is absolutely indis pensable when the first warm days of Spring come, and the quest for suitable material is of as much importance as the selection of the design. Satin riviera is used for a black and white evening dress. The black satin is faced with white, and the two col ors are joined with picot stitching which gives the effect of a double faced material. II is really the lining of the skirt turned over which forms the tunic and runs through the belt to make part of the bodice. The Easter lily is a very new touch and is one of the smartest flowers for corsage wear Another charming evening dress is made of orchid soiree. This fabric is most desirable, for it launders per fectly if washed with a good white soap and tepid water. When the edges of a. soiree gown become soiled they can be cleaned without injuring the restof the garment. A dress that could be used for many occasions is one of brown and blue soiree silk with edo-e htitfnnki. i gold curd. - Sleeves are of ecru organdie. BY LILIAN TINGLE. PORTLAND. March 2it. U Do you ad vice the use of a thermometer - in canciy makliiK? If so. at what temperature should one remove fudge, fondant and boiled icing from the fire? How does the temperature vary with the altitude and how could one fig-tire out the right temperature for a par ticular altitude? rj) I fall Into line with my query alout doushnuts. I have read itoine of your answers about greasy douKh nuts. but do not know how to determine whether a fat has a high burning point or not. My Ooughi.uts are very distantly re late! to those that can be handled with white kid (loves. My fat was lard. Dough-, nuts put In when a cube of oread browned In a little less than -00 seconds three douRhnuts put in at a time about one pound of lard used. They came to the top and browned almost immediately. What kind Hurl wnere should one purchase ab- nrum .n,- lo drain them on? I used nev.-ral iii.ces of wrapping paper. Keclpe . i.-...,- ,.,tt.a flnnr 1 teasDOons salt. 1 teaspoons soda. 1 teaspoons cream of tartar one-fourth teaspoon each nutmeg a...! ..,.,.,., nne-half tablespoon butter. one cup sugar, one cup sour milk and one egg. (:!) How is the very liasy pie ,. kin Ann irts at restaurants. bin never in homemade pies? My crust Is flakv. tiut not so much so as that I have m,.nii..n...l l use the method of spreading on the fat and rolling it and folding it over. i ..".! Inir In s nrncess until an im lai added. I will greatly appreciate an answer in Tne cirfKoniHii. A UOMtiiTIC SCIENCE STUDENT. The thermometer is useful if you know how to use it; but It is very easy to make mistakes unless someone has shown you just how," and unless you have made a number of tests. More over, accurate temperature in making the things you mention is by no means the whole thing. You need to know correct methods of boiling and manip ulation in order to" obtain invariable success. Perfectly boiled sugar can be easily spoiled by poor finishing meth ods. You .need to train, yourself to recognize accurately not only the point at which to stop boiling, but also the point at which to begin beating or kneading, as the case may be. and when to stop beating; iind neither of these can be determined by a thermometer. Nor will a recipe help you. Practical instruction by a good teacher, careful observation, and a little practice by yourself will do far more for you than the best thermometer. Sugar boiling and confection making is an art in itself and takes considerable study. The things you name are very easy to make, once you have learned to recog nize the three points named above. Fre quently in a class of 24 girls making fondant for the first time we have had not a single failure: but the practice lesson had been preceded by a demon stration by the teacher, not by a mere recipe, and by a preliminary practice lesson in recognizing the "small thread.' "largo thread." "soft ball." "hard ball." "crack." and so forth. It would be well worth your while to boil a cup of sugar (with as little water as will dissolve it and a pinch of cream of tartar), noting each stage carefully. Remove from the fire while testing or thM next stage may be reached while von are deciding the length of the thread or the hardness of the ball. Moreover, even with accurate tempera turrs vou will get different results on different boilings, if different amounts of acid, molasses or glucose are pres ent. A study of sugar temperatures as affected by glucose was made some ime ago in the Journal of Home Lco- nomics. If you should decide to get a thermometer, ask for this article in the librarv and read it carefully so as to get the best results from your in vestment The thermometer is. of course, absolutely necessary In scien tific "research" cookery. Boil fudge to the "soft ball." fondant to the "heavy thread." and white icing to the soft bail vr heavv thread, ac cording to what kind you are making. (2). Your doughnut formula is good enough, ln't you are using too high a temperature, too little fat. and a rather poor frying medium. Lard burns too easily to bo good for frying. Try rrisco or snowdrift oil. each of which has a higher burning point than lard nnd is much less likely to soak Into the doughnuts. Test with a bit of bread, which should be a golden brown in HO seconds, not a deep brown. "Keep the temperature steady by adding dough nuts from time to time. An iron kettle, known as a "Scotch bowl" is good for frying doughnuts, but good results can be obtained, with care, by using an ordinary granite or aluminum kettle. Lift the cooked douehnuts with a ' wire rgg beater and drain over the j kettle before you put them on paper The paper should receive scarcely anj grease. Clean mantlla wrapping paper (not wrapping paper previously used for parcels) is quite "good for "draining paper." but if you wish you can get a roll of paper towelling, for this and other kitchen purposes. I think that probably In this as in sugar boiling and in pastry making your technique is not very good and a practical lesson would be better than any written directions. 3). There is no particular reason why you should "never" have as flaky p'ies in your home as in any restaurant provided you learn good pastry tech nique in making, nnd baking. My ex perience is that one never gets as good pies in any restaurant as- those found in many homes I know. If you mean "puff pastry, I would advise you not to try, since it is not very wholesome and takes more time and fat than is desirable for ordinary domestic purposes. If you mean "half puff" paste, the answer is that the rolling method you mention, properly done, will give excellent results. Short crust, however, is quicker to make, eas ier to digest, and just as light if prop erly handled. But for any good pastry you must have "knack" in handling. A iight touch and deft, sure strokes with the rolling pin are essential. There .must be no "sticking to the board." no smothering in flour, no squeezing all the air out of the pastry. For short crust use from 2 to 4 tablespoons shortening to each cup of flour, the exact amount depending upon the kind of shortening and the kind of flour used. Use half a teaspoon each baking powder and salt to each cup of flour (unless you are using very salty butter. Work the fat in very lightly until the mixture looks Just like white sifted bread crumbs. Mix lightly with as little cold water as possible. Roll out and line the pie plate at once or let stand as preferred. For "half puff" pastry use 4 to 6 tablespoons fat to-- every cup of floury 1-3 teaspoon baking powder, s tea spoonful salt. Work In 2 of the table spoons fat and mix like short crust. Roll lightly Into a long strip with square corners, spread on this the rest of the fat, as evenly as possible. Fold In three. You now have three layers each of fat. air, and paste. Press the cut edges so that the air does not es cape, turn half round (cut edges toward you), and roll again into a neat, even strip. Fold in three again. You now have nine layers each of fat. air and pasfe. Press the edges, half turn, and roll again. Fold in three. You now hive (unles-i you have rolled so neuvily md clumsily as to break the layeis or have the paste stick to the board). 27 layers, each, of fat. air and paste. That means pretty thin layers of paste for this amount of fat, and you may now chill it and roll out for the pies. Too many "rollings-out" will make the layers so thin that they cease to be layers and become merely a heavy, sticky mass. if you have done vour rolling skillfully, the fat-layers "will melt in the oven and be absorbed by the paste-layers, and the air-layers will swell, thus making spaces between the heat-crisped paste layers and giving a light, "flaky" texture. Puff paste has equal weights fat and flour or one-half cup fat to each cup flour, or a little less if a patent short ening (containing less water than but ter does), is used in place of some of the butter. Add salt as above, but no baking powder. Some makers mix like half-pu.f above; others mix the sifted flour and salted water only. Frer.ch cooks sometimes use an un beaten egg white with the mixing water in ordei to have more distinct "flakes." Put th-5 fat on the paste in a flat "pat" in the middle of a square sheet. Fold the paste over. So as to have even thickness on both sides, roll out and fold in three as above. Oive tliiM pas-e ii all we such "turns" (as the layer of fat is thicker than in half puff paste), and chill if possible be tween e -en one or two "turns." Per sonally T prefer to pat out the chilled tat to fit an oblong of paste (leaving a margin for "sealing" the edtres :in then fold in three as for "half puff Five "turns" will give you 3x3x3x3x3, or 243 layers each of fat. air and paste. i you nave cnuied it well "and been light-handed and deft in your rolling. If you have not. it will give vou a hopeless, putty-like mess. This pnste is not 'used for under crusts, only for upper crusts, patties. voi-au-vents. cornucopias, fancy tarts mm gHrnisnes. it must be chilled be fore baking so as to get the maximum expansion of air cells in the hot oven It needs a hotter oven than plainer I'aotij. nu some SKlil in oven man agement. rvnu,Aju, j'.arcn in. will vo., cirp mruugn rne columns of The OieKonlan vour earnest convenience. the recipe i""i "' 'wo large pies? Thank ing you in aiU'ance. (j See the answer given above. Note that puff pastry is not used for the undercrust. POKTIAXrv, March 18. Kindly give a recipe for Germnn cheese cake. Would he glad if you would give us housewives some good Ideas on salads. I always read your answers and have received mueh help from sar"". MRS. 1 P. K. The following is a German cheese cake recipe sent in by a reader of this column. If it is not the kind you had in mind, write again as I have several other recipes. German cheese cake One pound cot tage cheese. 4 eggs, 2 cup of sugar. 2 tablespoons flour. 2 cups cream, a pinch of salt, the rind of a lemon or vanilla. Rub the cheese smooth with a spoon and put in the yellow of the eggs, flour, sugar, salt, flavoring and cream. At last whites of eggs beaten stiff. Make a layer of either pie dough or heat tain layer of coffee cake dough. Put in ingredients nnd bake in a me dium oven until light brown, for 25 minutes. Bake in deep pan. Mrs. H. POHTI.AXII. March Would like a recipe lor rhubarb jam. Thanking vou. "PATSY." 1 hope the following will suit you. A great many different "conserves" may be.mde with a rhubarb basis, by th addition of raisins or other dried fruits, grated orange or lemon rind and a few nuts. Roiiharh 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 a pleasing color to the jam. Cut the stalks into half-inch slices, weigh and cover with an equal weight of sugar. Let stand .overnight. Allow the grated rind and Juice of either one lemon or 1 orange to every 4 pounds rhubarb. Boil gently until the mixture "skins over when dropped on a hot plate. Some makers add 1 ounce blanched almonds (cut in four pieces length wise) for every 4 pounds rhubarb. Add these, if liked, just before removing the jam from the fire. A different flavor may be obtained by the use of a little stem ginger. special rhubarb jam is made as above with the addition of a few cloves, al- spice berries and bits of stick cinna mon tied in a bit of muslin and boiled in the Jam. .P For 4te.aang j GRACE j HH TID you ever stop to think jjBjj Ullf J J how much grace of car- riage that indescribable charm pliSJ zr.: which is conspicuous only by its If , .j JD you ever stop to think how much grace of car riage that indescribable charm which is conspicuous only by its absence is determined by the corset? You can find a corset which will be perfect as to style perfect as to workmanship and perfect as to fit in the H Cb A LA spirite Such a corset will contribute much to charm, which all women must necessarily desire. ' Cold Medal Panama-Pacific Exposition a la Spirite Corsets CR GUvmaxxotSe & (2d. Mercriandiso of cJ Merit Only" Exclusive Portland Agents for These Famous Corsets rdao. It may be used to embroider poallopH and is somet imos fu bsti tu ted for overcasting. The st itch is worked from the left hand side to the rigrht. Beg in on the wronar side of the ma terial with two small stitch es. Point the needle toward 'the left and take the little stitcherf one-eierhth of an inch above the edpre of the material. Brinj the need le throuxh to the right side, with the needle toward you. A TIU'MJICR l.KCTl'RK. Frank" L.. Stanton in the A tlanta Con stit ution. Hi, Mister Thunder! I tol you, night and day, Kf yon kee; a-prowlin' Ligrhtnin run away! You prumble an you grumble, Wid a black cloud fer yo' nes Till Lisrhtnin say: "Ter sit away I'll jump fum eas' ter weu'!" Yon les like human peoples What outs up higrh an' low; jDey ain't no livin' wid you You alius ftissin so! You shakes de clouds ter pieces. You makes de liahtnin' My, An' even keeps le rainbow . A-runnin' 'roun' te sky! Health and Deauty Hints Given. Sensible footgear in childhood and careful attention to toenails would do away with the corns and foot trouble of later years. And diet a mother can so lay the foundation of her children's digestion that she starts them in the world with that groat boon health not to mention a trood complexion. DARKEN YOUR GRAY HI Look Young Apply Q-Ean. Harmless No Dye. Xccillcwork Notes Given. Miifh time Is spent in nutting- on r!acket fasteners. First sew the snaps on one side of the poods, chalk each snap, press it on the Roods on the other side and it leaves the exact place for the fastener to be sewed. It saves time in pinninsr and measuring- and the work can be accomplished in half he time. Amons the most colorful designs' one can use on a centerpiece is the one where the strawberry has been used as a motif. A tempting- centerpiece about 22 inches in diameter has a single strawberry placed in each deep scallop forming the edge of the piece. Kach berry calls for little work, its shape being outlined in crimson thread. Gold, en yellow seedlings in each berrv are worked in the seed stitch. A fresh-colored green is used for the leaves. The scalloped edge can be buttonholed in green or white. The blanket stitch is sometimes re ferred to as the buttonhole stitch, but it differs from the regular buttonhole stitch because it has a" single- purled FRECKLES Don't Hide Thrin With n Vt-lls Itrmovc Them With the Otlilne lrccrlilon. 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 any druggist under guarantee to refund the money if it fails. lon't hide your freckles under a veil; get an ounce of othine and remove them. Kven the first few applications should show a wonderful improvement, some of the lighter freckles vanishing entirely. Be sure to ask the druggist for the double-strength othine: it is this that is sold on the money-back guarantee. Xot a trace of gray shows in your hair after a few applications of Q-D:in Hair Color Restorer to hair and scalp. Q-Ban is no dye, but is a harmless, ready-to-use liquid, which makes scalp and hair healthy. If your hair is gray, streaked with gray, prematurely gray, faded, thin or falling:, simply shampoo hair and scalp with Q-Run Hair Color Restorer. .All your gray hair and entire head of linir then quickly turns to an even, beautiful dark shade, leaving- all your hair healthy, fluffy, soft, radiant, full of life, fascinating; ' so evenly dark and handsome no one will suspect you used Q-Ban. Also stops dandruff and fall ing hair. Only ilOn for a big bottle at Huntley's Drug Store, 4th and Wash ington Sis., Portland, Or. Out-of-town people supplied by parcel post. -Advertisement. To Absorb Freckles And Other Blemishes Every s-prinsr numerous Inquiries are maio by. pirls peeking some reliable recipe f'r removing freekles. iJiM year verv fa . r;i I'l'i ! reports were received from many who lial usd mereollzed wax during t'e frerklin feason. The wax seems to jtofKesK unusual properties whi'.-h completely atporb tlis freekles. with no harmful effeet. Tl.e com plexion improve w on dei-f ul I y. been 111 in ir m soft as a rose petal anil as delientely tinted, (let an ounce of inercolizeii wax at any drusJPlst'a. spread a thin layer of It over the entire tare every nitfht for a while, washiiip this off in the niornin?. Ivor rough, spotty skin, sallownes. hlm-khearlN. pimples and all cutaneous blemished tlii4 treatment Is superior lo any other. Spring time alsi brings wrinkles to manv sensitive skins that are much expose. 1 to winds ami t-hanfrine temperatures. To .i half pint witch hazel add an oniice of pow dered saxolite, which quickly dissolves. Bathe tile face in this: the effect on a wrinkled skin ts remarkable. Adv. TODAY'S BEAUTY HELP You can keep your hair at its very best by washing it with this simple, inexpensive shampoo, which cleanses the hair and scalp thoroughly of all the dandruff and dirt and leaves a clean, wholesome feeling: Just use a teaspoonful of canthrox dissolved in a cup of hot water, afterwards rinsing thoroughly with clean water. One finds that the hair dries juickly and evenly, is unstreaked, bright, soft ar.d fluffy, so fluffy in fact that it looks more abundant than it is. and so soft that arranging it becomes a pleasure. All scalp irritation will disappear and the hair will be blighter than ever before. Adv. No Trouble to Remove Superfluous Hair (Toilet Tips) It is an easy matter to rid the skin o objectionable hairs or fuzz, if you pro ceed as follows: Mix a paste with some water and a little powdered deiatone, apply to hairy surface and in 2 or o minutes rub off, wash the skin and the hairs are gone. This method of banish ing hairy growths is painless and d-x-s not mar the skin, but to avoid disap pointment, be certain to get real tlcla. tone. Adv.