THE SUNDAY OREGOXIAN, PORTLAND, JANUARY 7, 1917.
RIBBON SAILORS MARK POINT IN SPRING
NEWNESS, AND NOTHING IS MORE CHIC
New Fuzzy-Wuzzy Hat Also Is Exceedingly Smart Latest Models in Sport Hats Are Picturesque and Wide
Range of Surprising Effects Are Achieved.
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SO MANY other things than straw
appear In the Spring hat that one
Is not surprised at a whole hat
made of ribbon; and these ribbon sail
ors are newest of the new nothing is
smarter for early wear with tailored
street costumes. This hat has a straw
brim; as for the rest, one sees nothing
but black moire ribbon made into car
tridge pleats for a trimming: ribbon
fluted in more tiny pleats on the brim
and projecting slightly over its edge
in a dainty scallop effect. As a final
touch, a bit of ribbon is tied Into a
narrow bow, perched across the brim
In front.
There is the new fuzzy-wuzzy hat.
made of a fuzzy fabric that is quite the
rage this season, not only for whole
hats, but also for hat trimmings. The
cherries which trim it are made of
straw. The shape is exceedingly smart,
the bell crown rising from a curling
brim that comes far down over the
hair. The hat is In soft shades of blue
with red and green straw fruit trim
ming. Picturesque indeed are the new sport
hats for southland wear, and all sorts
of surprising effects have been
achieved. After all, what is a sport
hat, if not surprising, striking, and
stunning? Shady also, to be sure, is
our mushroom brim that dares to go to
an extreme and hide milady's eyes. Over
the hat, a fine white Milan, white faille
matinee silk has been drawn in
Answers to Correspondents
BY LILIAN TINGLE.
MOLALLA. Or., Dee. 2T. I am a constant
reader of your column in tho paper and
have received so much good out of your
recipes that I am asking you for several.
(1) Can you give me a recipe for Italian
macaroni; (2) also, one for breakfast cafees
made of buttermilk?
(3 Can you tell me where in Portland
I can buy Fannie Merrlt Farmer s cook book,
and the price? I am almost a beginner in
cooking and have trouble in combining
foods; that is. I never know Juet what vege
tables and desserts to serve with the dif
ferent kinds of meats. 4) Can you recom
mend a cook book for same.
I will thank you many times for an early
reply in The Sunday Oregonlan. Yours truly,
MRS L. E. M.
FOLLOWING Is a real Italian recipe
for macaroni with tomato sauce.
Tou must remember, however,
that macaroni is served as a staple
dish in Italy, and many are the varia
tions in the sauce with which It is
made palatable and "interesting:." Dur
ing three months in Italy I ate maca
roni or spaghetti at least once a day,
and it was never twice exactly alike as
regards flavor.
Grated Parmesan cheese is usually
passed with it. Frequently a hint of
garlic (or, alas! often more than a
"hint") is to be found in the sauce.
The "tomato paste" referred to in the
recipe is a "staple," too, with Italian
housewives. I think It can generally
be obtained at Italian grocery stores.
The recipe given below is from an Ital
ian friend;
Maccheroni al sugo (Italian maca
roni) Two quarts water, 9i pound
macaroni (imported); boil the water
until it makes big bubbles; add salt,
break the macaroni and put it in.
Cover the pan and boll 15 minutes. The
pan should not be too small or the
macaroni will stick to the bottom.
.While it Is cooking prepare the sauce.
Italian Tomato Sauce One good
smoothly fitting lines and against the i
white silk background are posed real-
slice ham fat, one slice onion, one stalk
celery, two sprigs parsley. Chop all
very fine and put into a frying pan,
cooking1 until the grease is colored. A
small bit of butter may be added If de
sired. When well colored add two
tablespoons tomato paste dissolved in
a little hot water. Boil all together
tor about lo minutes.
If no tomato paste is at hand, make
the sauce as follows:
Italian tomato sauce. No. 2 Chop
very fine one-quarter of a medium
large onion, one finger-length of cel
ery, two or three basil leaves, three or
four sprays of parsley. Cook in four
tablespoons good olive oil or ham fat.
adding seven or eight fresh or canned
tomatoes with pepper and salt to taste.
Cook until as thick as cream, then
strain and use with the macaroni.
When the macaroni is tender, drain
and dash cold water over to prevent
its becoming sticky. Shake all moisture
from it and put into the frying pan
with. the sauce. Mix well over the fire.
using a spoon and fork so that the
macaroni is thoroughly seasoned. Add
three tablespoons grated parmesan
cheese, mix again and serve, very hot,
at once, passing grated parmesan
cheese for those that desire more.
Sometimes a little very strong meat
gravy is added to the tomato sauce,
For a quick American version of
Italian macaroni, ' I find that a can
of good undiluted tomato soup, sea
soned with celery salt and grated par
mesan cheese can be used as above
with cooked macaroni with good re
sults. For those that like it a slashed
clove of garlic, stirred In with the
sauce and carefully removed before
serving, or cut and rubbed all over the
frying pan, gives good "extra touch. A
little chopped parsley may also be
added.
Any rather strong-flavored, , very
dry cheese may be used if parmesan
I
lstic cat-tails made of brown velvet I
and dull green ribbon.
i. ,m.i,i v t,- .iit Beating makes bubbles and appears to
Is not available, but the effect will not . L ; v . , . . ,, , . ., lr . , .
, , tJ. . ., ,, I thicken the texture of the cake; stir
be so good nor so 'Italian.' I , v..kki ,.
lhis canned soup "Italian mac
aroni is good for a chafing dish supper
as all tne ingredients can be prepared
Delorenand.
2. 'Buttermilk Pancakes.
Two cups
DuttermnK. two eggs, one-half tea-
opuun iwo laoieapoons meiiea
shortening, from one to five level
umicspunns sugar to lasie (sugar
may be omitted), about two and one-
half cups flour. Sift the dry ingredi-
ents, mix to a medium "pour batter"
with the buttermilk and egg yolks,
men 10m in ins sun Deaien egg
whites, or beat the eggs all together
as preierrea. look on a griddle in
tne usual way. Be sure the buttermilk In using the "plain cake" recipe
is well soured, but not bitter In flavor, given above you can economize a tiny
Rice griddle cakes. Make as above, bit if you like by using sour milk or
using two cuds of hot boiled rice and buttermilk if you happen to have it. In
about two cups flour. Add one table- that case, in place of the baking pow
spoon melted butter. der use one generous half level table
Corn meal and rice griddle cakes spoon soda and a scant level teaspoon
Make as above, using one-half cup cream of tartar (or slightly more
cornmeal, one cup cold boiled rice, and
about one-half cup flour, or as much
as is needed to get a good "pour bat
ter." Bread crumb griddle cakes Two
cups bread crumbs, one cup flour, one
egg, one teaspoon soda, one-half tea
spoon salt, two cups buttermilk, two
tablespoons melted butter, sugar to
taste, one egg. Soak the crumbs in
cold water; wring out all the water
and beat the cru-nbs light, then mix
with the flour and buttermilk and let
stand overnight, . In the morning add
the salt, the egg,, well-beaten, the
shortening and the soda. Dissolve in
one tablespoon water. A little more
flour or buttermilk may be needed as
the soaked crumbs are a rather
"variable quantity" in determining the
texture of the mixture. Add sugar, if
liked. Beat well and bake on a griddle
in the usual way.
csunermiiK waines one and one-
quarter cups flour, one-half teaspoon
salt, one-half teaspoon soda, one cup
thick, well-soured buttermilk, two eggs,
three tablespoons melted butter. Sift
together the dry Ingredients. Make
a smooth batter with the milk and I
egg yolks. Add tha melted butter and
fold in the stiff-beaten egg whites.
Have both sides of the waffle iron hot
and well greased. Put a good table
spoon of batter into each compartment.
Cover: cook first on one side, then o
tne other.
A little "knack" is required In
waffle-baking, so don't be discouraged
if your very first waffle looks (and
tastes) more like an old-fashioned
lamp mat than anything; edible.
Breakfast corncake with buttermilk
One-third cup shortening, one-half
cup sugar, two small eggs (or one
very large one), one cup buttermilk,
one and one-quarter cups cornmeal.
three-quarter cup flour, one-half tea
spoon soda, one cup well-soured but
termilk. Cream the shortening and
sugar: beat In the yolks with the milk,
add the cornmeal mixed with the flour.
which has been sifted with the soda
and salt. Add last the stiff-beaten
egg whites. Bake in a hot. well-
greased dripping pan or in muffin pans.
xnree eggs will serve for double
quantities of the other lngreditents.
Entire Wheat Buttermilk Muffins-
One cup white flour, one cup entire
wheat flour, two tablespoons brown I
sugar (or one tablespoon molasses),!
yiree or four tablespoons melted ahort- I
ening, three-fourths teaspoon salt, one!
egg, three-fourths teaspoon soda, one-
fourth teaspoon cream of tartar, about I
one and one-fourth cups well-soured
buttermilk, to make a good "drop bat
ter." Sift the dry ingredients together.
Beat the egg light and stir with the!
milk smoothly into the dry ingredients.
beating well afterwards. Beat in the
shortening, and bake about 25 minutes
in very hot, very well greased muffin
pans.
Miss Farmer's "Boston Cooking
School Cook Book" can be ordered from
any book store. I think it is carried
in stock by the department stores and
by the J. K. Gill Company. Tne price
is $1.80, and the postage would prob-1
ably be about 10 cents.
There is no "cook book that I
know of that can guide you unfallibly
in this matter. It is a question of
study of knowing both the food values
and the aesthetic values of your ma
terials. You will find some sugges
tions in the bulletin on "Planning and
Serving Meals," which you can obtain
from the Oregon Agricultural College.
Feeding the Family," by Mary
Swartz Rose, of Columbia University,
(Macmillan Company) is a very valu
able book for any housekeeper and will
trive vou Just the sort of foundation
information that you should have. If I
you are responsible "for the ever-lm-1
portant "commissariat department.
You will find it better tnan any cook
book for this purpose. The cost is not
more than, 2. I am glad you una tnis
column helpful.
OREGON CITT. Dec. 80. A friend iws
t.Tlin. m nf tiirthriav eAlce she had
Diece of which was Just as good to eat
It wai In looks. It was a tnree-iayer. iwu
white and one pink, and on each layer was
a thick white K-lnit. tnen over mat a inicit i
layer of tome kind of pineapple filling. I
know about the coloring part. 1 have no
recipe for Just three layers. My recipe lor
white cake, even one-half to more than lor
three Wavers. I don't know how much flll-
ln It u-nuM take and don't know Just how
the filling was made. Could I use the Juice
from the pineapple, ana ould the grated
be best, and wnat Kind or icing wouiu kj
with that filling? Thanking you for your
kindness In the past, I wish you a app
New Year. aatta. w.
I am afraid I can't help you, your
description is so very vague. And how I
can I tell the size of your cake pan.
and how big a cake you want? Or how
much or how little filling you prefer:
Why not ask your friend to ask her
friend for the original recipe; xou see.
I have no means of knowing whether
it was a rich or a plain white cake I
foundation, and whether the pineapple
filling you refer to was of the "mar-1
malade," marshmallow or "lemon pie
f illiner." or Bavarian cream, or custard
cream type, or whether it was simply
chopped candied pineapple mixed with
leintr Practically anv good white icing
miirht be combined with pineapple in
one way or another. As the sliced I
pineapple is out of the question. I pre- I
sume the pineapple must nave oeen
either grated or chopped and probably
the Juice was used either in tne irost-
inir or in the filling, or in both. II
am sorrv not to b able to help you.
but I am not yet a perfect clairvoyant!
and only a fairly good guesser. -wany
thanks for your good wisnes. ome i
to you. Write again.
PORTLAND. Or.. . Dec 20. Will yon
(1) Dlease publish a recipe for a butter
cake for general use, one using about two
eggs or so? (-) Also, pleaae tell me wnat
makes a cake heavy, too much buttery
(3) What 1 the difference between tne
yolks? For Instance, a recipe which calls
for four white, would two eggs do? I am
not as successful with cake as I should
like to be. Any Information concerning cake
making will be appreciated by me. Thank
ing you. MRS. P. C. P.
Following is a useful plain cake with
two eggs that can be baked either in
layers or as a loaf or in small cups as
may prove most convenient:
Plain Cake One-third cup butter or
one-fourth cup Crisco. one cup sugar
(scant), (take one tablespoon level
from'the full, level cup), two eggs, one-
half cup milk or water, 1 V4 teaspoons
baking powder, one-half teaspoon salt.
1V4 cups flour, flavoring ir liked.
Cream the butter until nearly white.
Beat in the sugar then the eggs, one
at a time, with one tablespoon of the
flour to keep the "creamed butter con
sistency." beating very thoroughly be
tween each egg; add the liquid In the
same way with a little flour. Finally
fold in the remaining flour. It is wise
to have the flour warmed and sifted
with the salt and baking powder on a
sheet of paper. This makes the han
dling easier and saves dishwashing. If
bread flour must be used, take out.
after measuring, one or two spoonfuls
(according to its strength), and re
place with a similar quantity of corn-
starch.
Use a flat-bowl"
"wooden spoon for
beating:. Do not
"stir" the cake.
thin the texture, so that you may even
be tempted to add flour when none is
necessary.
If vou like vou can use a Ladd eee
beater from the time you put in the
first eBg to the time you are ready to
fold fn the flour. It saves a little ef-
fort in beating, but is one more thing
to wash when your cake is done.
if y0u use solid flavoring such as
grated orange or lemon rind or ground
sDlces. nut them in with the sugar or
eggs. If youp use liquid extracts, put
them in last.
Bake by the "four-quarter rule" so
frequently given in these columns.
than one-half tablespoon soda and
slightly less than one teaspoon cream
of tartar.
Heaviness in cakes may be due to
any of the following:
1. vv rong proportions (too much
butter, or sugar, or flour, or liquid).
2. Insufficient beating.
3. Too little baking powder. A more
common fault, however. Is too much
baking powder, which causes cakes to
fall.
4. Wrong oven management.
5. . Chilling suddenly after removal
from the oven.
3. The yolks contain some fatty
material while the whites do not. The
yolks are not exactly "half the egg,"
nor do they entangle as much air in
beating as do the whites. Two whole
eggs therefore, would not give at)
ight a cake as would four whitest
though In some recipes (but not all)
such a substitution might give a quite
good cake, though of different texture,
If you are interested In cakemaking
you might like to join the cake-baking
class in the girls' school of trades,
J which will besln March 6 (when eggs
-oelt-Reduciks Back-Restin6 Self-Reducins .
Three Distinct New Models for Three Distinct
NEMO SELF-REDUCING
with Auto-Massage
QKK An entirely new form of the
JtJ" famous Nemo Self-Reducing
Corset. The girdle top is high at the
front, and thus completely controls
any superfluous flesh at the top.
The semi -elastic Auto -Massage
bands, directly under the end of
the corset, in connection with the
Self-Reducing Straps, support the
abdomen and banish excess flesh
quickly and permanently.
Of fine white coutH. In
$3.75
sues 22 to 36..
PLEASE NOTE
obtainable again. Much higher Nemo prices are inevitable in the near future ;
for we shall never lower the Nemo standard of quality, no matter how much we
may be compelled to advance Nemo prices.
OS SALE IN PRINCIPAL STORES EVERYWHERE Tha Nemo Hygienic-Fashion Institute, New York City
IMPORTANT ANNOUNCEMENT ADVANCED
FROM JANUARY 1, 1917, THE STANDARD RETAIL PRICE OF
Nemo Self-Reducing Corsets Nos. 402, 403 and 405 will be
we hope will be lower In price). Tou
pay for the materials used, but the
teaching is free.
iou may be interested in the follow
ing inexpensive cakes sent in by corre
spondents: Layer Cake (Mrs. II. S. H.) One-
half cup butter, one cup sugar, two
eggs, one-half cup sweet milk, two
cups flour, two teaspoons baking pow
der, one teaspoon salt, one teaspoon
vanilla. Cream the butter and sugar.
Add the eggs, well beaten, then the
milk, then the flour, with the baking
powder and salt previously sifted into
It; lastly the vanilla. This makes three
thin layers or two thick layers. We
prefer the three thin layers, as we like
tilling and cake, especially with the
following filling:
Apple Filling One egg, one cup
sugar, three apples (rather large ones),
one lemon. Pare the apples and grate
them; also grate the rind of the lemon
and extract the juice. Beat the egg
and the sugar together, add the grated
apple and the grated rind and juice of
the lemon. Cook over a very slow fire
until it is thick, stirring often. When
it is cool, spread between the layers
of cake.
Mrs. H. S. II. says of the apple layer
cake: "It is not necessary to use any
icing on the top layer, but sometimes
I put on a white icing, the one most
convenient to make at the time. This
rather tart filling is a most delightful
change from the usual sweet filling of
a layer cake and is a great favorite in
our family."
One-Egg Cake (Mrs. J. A. P.) One
egg, one cup sugar, one large table
spoon butter, one cup milk, two cups
flour, two teaspoons baking powder,
flavoring; cream butter, add sugar,
which has been sifted twice before;
add yelk of egg next without beating;
alternately add milk and flour (In
which baking powder has been sifted)
lastly add the stiffly beaten white of
egg. With a cocoanut icing this makea
a nice cake for birthdays which come
In Winter, when eggs are high.
I have to thank Mr. F. K.. J. for a
can of very delicious Italian "Ravioli.'
which I greatly enjoyed. My Lents
correspondent who inquired about "Ra
violi" can have the name of this canned
product by writing to me again and in
closing a stamped self-addressed en
velope.
In my recent reply about "Ravioli'
I note that one of my pages of "copy'
was dropped, somehow, so that the
"Ravioli"' appeared in print somewhat
Incoherently as being "filled with Jam.
There are sweet "Kavioli" filled with
m or fruit, but more often they are
lied with savory mixtures of vegeta
bles, or meat, or fish, or cheese. I have
several different recipes.
Little Facts for Your Scrapbook.
Mechanism whereby the music of a
piano and phonograph can be com
bined has been patented by a New Jer
sey inventor.
A newspaper In a Brazilian town
2000 miles from the mouth of the Ama
zon gets its telegraphic news by wire
less. Several French lighthouses have been
equipped witn lenses that enable their
lights to be seen from 50 to 60 mllee at
sea.
A mixture of iron fibers, sand and ce
ment is being used experimentally In
France as a top dressing for highways.
Numerous economies are claimed for
a new automobile that can be run by
gasoline or electricity or a combination
of the two.
Oil obtained from the seeds of Bra
zilian rubber trees has been found an
acceptable substitute for linseed oil by
British palntmakera.
INTRODUCTORY $ALE
sssssEsssssassscsB8SEsasaM.i urn mnmsaaBsmi n n 1 1 msiii in
zjvzy To
flintiest Development
in (orvS et Service
NEMO BACK-RESTING
with Auto-Massage
OAQ The Back-Resting invention
prevents and relieves back
ache by supporting tired muscles.
It induces correct poise and an erect
carriage.
The welt Vnown and proved Auto
Massage ,-ention automatically
does the work of a skilled masseuse
in materially reducing the size and
weight of the figure, and gives
effective abdominal support.
Low top and long skirt. Light,
but strong con til; graduated front
steels. jo rrr
Sizes 20 to 30 O.0U
22
!
THESE PRICES ARE BASED UPON OLD COST
PRICES OF MATERIAL Equal values may never be
Double-Choker Style Wrap
Is Paisley Model.
Moat Admired Models Hare Straight
Llaes From Neck to Kite and
Wide. Ilathrr Square Sleeves.
rn
O BE entirely smart, the paisley
I wrap must demonstrate by its
lines that It is a bona fide modern
creation, despite Its ancient material.
Any compromise with antiquity, such
as draping the costly shawl In such
manner that cuttlng-up of the material
will be avoided, is frowned upon by
Dame Fashion. The heirloom must
frankly admit that it has been given
over to the tender mercies of a skilled
couturier, and slashed and ripped with
fine disregard for value, to emerge
a stunning coat of modern style.
The most admired models have
straight lines from neck to knee, and
wide, rather square sleeves, coat and
sleeves being edged deeply with kolin
sky, mink or seal and. of course, a
square collar of the fur spreads over
the shoulders, rising in double choker
style about the throat. Such a wrap
cannot possibly be mistaken for a
shawl artfully redraped into a coat;
and, after all, its wonderful paisley
coloring and weave are quite as
beautiful to a modern taste in a
6inartly cut, fur-bordered coat, as they
were in the ancient square, which was
hung over the figure in a cumbersome
shawl.
Many smart motor coats are to be
seen, worn temporarily as a traveling
wrap, or carried over the arm of maid
or footman and disposed of In the
drawing-room compartment with the
southbound hand luggage. It is sur
prising how many of these coats are of
the new material, pontine, which made
its entree into polite society only a few
months ago.
A stunning material it Is, with Its
glossy, waxed outer surface and its in
ner surface of soft silk or satin some
times of cloth. And the colors are
wonderful. Pontine coats with borders
of fur are especially in favor, and since
this material is warm, as well as light
and sheds water as successfully as any
actual leather coat fabric. It is much
in demand for motoring wraps.
One of the handsomest pontine coats
of the season is worn by Mme. Pavlowa
and was designed for her by a great
couturier. The coat falls In full rip
ples below a graceful crossed sash
girdle and Is edged at the foot with a
broad band of beaver, matching the
beaver collar and deep cuffs.
Icelanders In America.
TKe first colony of Icelanders to e
tabllsh themselves on the American
continent arrived at Lake Rosseau Au
gust 30, 1872. and there began the pio
neer Canadian settlement of their peo
pie. This was the beginning of a con
siderable immigration of Icelanders to
America. The first party consisted of
more than 150 men, women and chil
dren, but only about a dozen families
settled in the Canadian colony. The
remainder scattered over Canada and a
few went on to Wisconsin. Since then
thousands of Icelanders perhaps in
spired by the old Icelandic sagas of
Eric the Red. whose eon Leif is said to
have voyaged to America five centuries
before Columbus have emigrated to
America, most of them settling in
Western Canada and the Northwestern
states. They have made sturdy, intel
I II Kent natrlotlc citizens. Vihliamar
IStefansson. the distinguished evjtloier,
RESETS
Economy
Real Economy
All cor Bet materials
now cost from tS to
over JOO more than
in 1911; yet these three
corset represent val
ues greater than those
of two years ago.
To mxplain this aem
ing paradox; We still
have some ma terial
bovght at the old low
prices, and are giving
you the benefit of this
saving.
To buy now is to prac
tice genuine economy.
Nemo Service
STYLE These cor
sets produce the exact
individual fashion -lines
indicated Jor the
Spring modes.
HEALTH The ex
clusive Nemo Back
Resting, Self-Reducing
and Auto-Massage
features give a health
and comfort service
worth even more than
the corset itself . These
cost you nothingextra,
nor can you get them
in any other corset at
any price.
Types of Full Figure
NEMO SELF-REDUCING
with Back-Resting
40R '3 nappy combination of
an improved Self-Reducing
service with the new Back-Resting
invention completely controls ab
domen, hips and back, and produces
a symmetrically reduced form.
No. 408 has the modish low top
and long skirt, producing an up-to-date
fashion effect that no ordinary
corset can give. It is a perfect model
for the average full figure.
Fine white'coutil, sizes
to 36
$4.00
RETAIL PRICES !
comm of Iceland stock, his parents
having emigrated from Iceland and
settled in Manitoba a year or two be
fore Vihljamar was born In 1ST9.
Chicago Journal.
AVliat Colors Dyes Produce.
It Is a help for the beginning dyer to
know something of the results which
various colors will produce:
Blue over brown produces dark seal
brown.
Ulue over purple produces dark plum.
Blue over green produces bluish
green.
Blue over yellow produces green.
Blue over red produces purple.
Light blue over green produces pea
cock blue.
Light blue over pink produces lav
ender.
Cardinal over navy blue produce
light purple.
Maroon over dark green produces
plum.'
Maroon over navy blue produces dark
purple.
Red over dark green produces black.
Red over orange produces scarlet.
Red over green produces brown.
Red over lavender produces wine.
Red over blue produces purple.
Yellow over red produces scarlet.
Yellow over blue produces green.
Tellow over green produces light
green.
Yellow over brown produces golden
brown.
Mines of some descriptions are found
in -6 of the 31 states and territories in
Mexico, and mining is the most
productive Industry of the country.
Baby's Face Disfigured
With Eczema Scales.
Itched and She Would
Scratch. Spread Over
Side of Face. Cuticura
Healed in Four Weeks.
Above are extracts from a
signed statement recently re
ceived from Airs. C. E. Out
land, 351 Leggett Avenue
Barnesville, Ohio. .
If Cuticura did no more than
soothe and heal eczemas, rashes,
itchings and burnings, bringing
speedy comfort to tortured, dis
figured men, women and children
it would be entitled to the highest
praise. But it does more. By
using the Soap exclusively for
toilet purposes, allowing no other
soap to touch your skin, with
touches of Cuticura Ointment now
and then to soothe and heal the
first sign of skin troubles, you will
in many cases prevent these dis
tressing experiences. It is always a
pleasure, not an effort, to use them,
they are so pure and delicate.
For Trial Free by Return Mail ad
dress post-card : "Cuticura, Dept. H,
Boston." Suld tarouchout the world.