TIIE SUNDAY OREGOXIAX, PORTLAND, APRIL 21'', 1918.
SLEEVELESS GUIMPES; WITH CUFFS TO MATCH,
LATEST CREATION IN WOMEN'S SUMMER WEAR
New Garment f Cool. Inexpensive and Already Haa Become Popular With the Woman Who Prefers Comfort to
Extreme Styles Collars and Cuffs Essential in Makeup of Correct Costume.
99
5r
(f I'M :
s$ Hj f ...
I W -' li .'V '.' Gafith of
fTl HQ sleevelcs guimpes, displayed
I with cuffs to match. are) rather
odd-looking affairs Men In the
shop. Someone seems to have Mashed
the sleeves out of a blouse and then
added their lower ends in a fit of re
morse. But these sleeveless garments
are not and never were blousest. They
are guimpe and therefore belong to
the Bkirfar realm, t'nder an eton or
pony Jacket, on a warm day. the sleeve
less icuimpe will be della-htfully cool
and comfortable, though, of course, the
Jacket may not be removed from start
to finish, whatever happens. To the
Tulmpe. which has a very pretty and
elaborate front, but an austerely plain
back (often of coarser fabric) Is at
tached a charming collar which turns
over the coat collar, and ruffs to match
the sulrr.pe collar come all ready to be
tacked Into the coat sleeves. These
rool and pretty gutmpes cor In many
parts of fabric, from cotton lawn to
flesh-tinted silk crepe. Turks, pllsse
frills, hand embroideries and tiny but
tons make the sulmpe fronts very dec
orative for wear with the simple
tailored suits of tills season, and the
plainest suit becomes several different
costumes by aid of srulmpes, waistcoats
and other tricksy bits of neckwear.
Many of the collar and ruff sets are
designed for wear with frocks rather
than with tailored Jackets. Such col
lars are of net. or tucked organdy.
or lace-trimmed voile and batlsle. of
chiffon or (ieorcette snd other sheer,
dainty fabrics, and In many cases the
collar ia accompanied by cuffs. Klchu
effects In lone, sweeping, graceful lines
from shoulder to sash will turn simple
litllo Summer dresses of dimity or
batiste Into French confections, and
there are picturesque, sers of pllsse
organdy with smart neckties of black
moire ribbon that will add the final
touch of chic to more severe house
frocks of tailored linen or mohair. One
of the prettiest stage dresses of the
season is a morning, indoor costume
of dove gray mohair, made on straight
princess lines with a soft sash of gray
taffeta looped low at the hip and an
enormous collar of pin-tucked organdy
coming well over the shoulders. Tucked
organdy cuffs thst fit closely at the
wrist, flare almost to the elbow. For
trim knockabout frocks of navy serge
and mohair there are spotless collars
of linen In the eton shape with turned
back atarched ruffs that fit rlosWy at
he wrist. The dainty woman knows
that it ia Imperative to have a cuff
fit cloely. where It fastens Just above
ANSWERS TO CORRESPONDENTS
roRTUND. Or., ilsrch Mi Mr Tr
tl-e Tingle: Will you kindly hlp me tr
n..-rto mm ntmnr of the following ques-
I -n lh lr that l drained from
bailed rfe r thls be alilned In any
? In tbui slT contain trensth or
p.nkm,nl la tl worth inin7
3. om rectpes call for "nur- of choe
.. u.. mvk rorna toowder forml
would eqool one nun of chocolate? Would
A "square' of cnot-oisie Tory in '
sordine to the manufacturer, or Is there i
X la era ham floor, entire wheat flour
ah.,1 flour the same thins.
a thre difrnce? Some recipes call tor
one. some another.
A I oomxlmoe mako waffles, wplnr
-t. otnt milk, oonwrrt poooo ausar.
i..r nouan to mako thin bailer. S lea-
mo., fcoklaa owdr to each cup flour wood.
i i.,.i melKd ehortnlns Nowadays
i ,.,,.,. fcutformilk snd aoda for swoet
and baklnc ooa.ior. Sometimes they
... wrettr goo,!, hut aometlmee Ihey seem
mi.,-- and lack crwpneaa. 1 don't ao-
to know what thr trouble la. I my rorlpe
at fault, or la II Lie manner 01 ."
th-m I always kawe my Iron piping hoi
i pim .it. a rorloe for a good ItsM
colored glnseroread. uoinc not very much
lll.lliiil My slngorbroa.l poem hoary, not
exactly soggy, bul not Huffy as I want them.
They are alo ry dirk In color. Thank
,M ry much for any help mar give
-rl-Nvi HOl SE IFf
I Tes, certainly: the water from
boiled rice and vegetables has food
nTue and should bo utilised.
la The water from boiled rice or
macaroni or other starchy materials
contains a varying amount of starch
and some mineral matter, but little
flavor. It can be used in sauces or
soups or s -wetting" for biscuits,
muffins, etc.
For Instance, suppose you havo two
rupa of rice water isligbtly thickened!.
Tou cvuld add a little more thickening
If necessary In the form of rice flour
er cornstarch (mixed smooth in cold
water!, or it mtg'-it be Just the right
consistency without any addition. You
could sweeten it with syrup, or syrup
and sugar, adding lemon or orange
Juice, or fruit Juice twlth or without
coloring, and a teaspoon of butter) and
nave a quickly made sauce for a plain
pudding. Kor a richer sauce you could
maka it slightly aweeter and beat In
an egg yolk, cooking a little over hot
water to take off the raw taste. For a
-fluffy" sauce you would maka it still
a little sweeter with syrup and fold
In th atlrt beaten egg white to the
mixture Just before taking from the
Hr. This last sauce, if flavored well
wu& lemon Juice, would maivc, wheal
11 .V-rtiib--"
1 L-r&' 71 Cii&r " r.
bin's tcoae.sSi'j? cr '- mn
the hand, no matter how widely -It
flares above, and unless the hand is
so small and supple that it can oe
slipped through a very small sleeve
opening. It Is better to have loops and
buttons or snaps on the cuff so that
It may be tidily fastened after the
sleeve Is on.
There is Infinite variety in chemi
cold, a fairly satisfactory dressing for
a simple fruit salad.
Or you could brown a finely chopped
onion and add your rice water, with
a little tomato pulp (or not too highly
spiced tomato catsup), chopped pars
ley, lemon Juice and seasonings to
make a quick sauce for fish or left
over meats or meat substitute loaves.
Such a sauce would be Improved by
a little "vegetable stock" from other
vegetables, or possibly a little grated
cheese might be desirable. Again you
could add a little more thickening. If
necessary. Or you could simply com
bine your rlca or macaroni water with
the water from other vegetables and
add the accessory materials to maJce a
soup or chowder. It Is easy to find a
use for It, so don't ever waste It.
b Water from different root or
succulent vegetables will contain little
or no starch, but has varying amounts
of flavor and very valuable mineral or
body regulating material, with small
amounts of sugar or other nutrients,
according to the kind of vegetable
used. These can be combined In soups
and sauces to take the place of all or
part of the flavoring vegetables, or in
the case of sweet Juiced vegetables
(which should be cooked In very little
water! the liquid may be slightly
thickened and seasoned (with or with
out the addition of milk) to form a
sauce for the vegetable. Or the liquid
may be saved to combine with any
portion of the vegetable that may be
left over to make a cream soup for
the next day or with other vegetables
to make a vegetable broth.
The Juice of the strong Juiced vege
tables must of course be used with
discretion as far as flavor goes, but can
generally oe uuuzcu in some way in
combination with other vegetable
stock.
Many vegetables should be steamed
rather than boiled, so as to minimise
the loss of salts and nutrients. Better
still, the vegetables ran be cooked in
casserole so that all the Juices are
saved In the gravy. To boll vegetables
and throw away the water is the most
wasteful way of treating them.
I. The ordinary unsweetened cook
ing chocolate usually comes In half-
pound cakes, divided into eight
'squares ; hence, when a recipe says
squares.- it usually means one ounce.
A little less than one ounce of unsweet
ened cocoa can often be- substituted.
The exact amount of sweet thocolate or
settes. One style, accompanied by
broad sailor collar and made of doubled
organdy, gives a square neck opening
another chemisette, reaching from
throat to waistline, is attached to i
turnover stock and black satin cravat
the long chemisette and linen cuffs to
match are trimmed with hemstitched
organdy fluting.
of sweetened or unsweetened cocoa
used will vary with the different kinds,
which contain different proportions of
sugar. Taste is a good guide in deal
ing with an unfamiliar brand of choco
late or cocoa.
. J. Graham flour and entire wheat
flour are not the same thing." . They
usually contain different proportions of
the different constituents of the wheat
berry, but can frequently be substituted
the one for the other in ordinary
recipes. That is. coarse graham for
coarse whole wheat, and fine graham
for fine whole wheat. It is best, how
ever, to use what the recipe calls for
If you want to get a standard product.
4. Your recipe is distinctly vagne
and possibly your method may be. too.
I think you may easily- have t differ
ently proportioned batter at different
times without realising it. and possibly
your irons are not always used at the
beat temperature. You should not use
wheat flour waffles at this time, nor
should you serve waffles at. all freely,
if much butter or sugar is used with
them. However, you can make good
waffles with rice four or potato flour
and use a good maple syrup or fruit
syrup or well-flavored corn syrup. I
will give you a recipe for these, if you
like, and for a "blonde" gingerbread
as aoon as I can, but I fear I cannot
spare you more space today. Watch
this column. In the meantime try sub
stituting corn syrup for all but one-
third cup (or less) of the molasses in
your ordinary recipe, omitting the soda
and using two level teaspoons of bak
ing powder for every cup of flour used.
Don't use wheat flour. Try an equal
mixture of barley and oat flour or bar
ley and rice flour. You may need an
egg to get the fluffy texture you want.
Aa rice flour absorbs so much water.
you will probably need to Increase the
wetting to get the usual consistency
with the latter mixture.
PORTLAND. April 8. Will you kindly
answer through your paper a few questions?
I. How is good broad made with barley
flour?
2. Why is - the "white flour" dark color
now?
1. Is there a reliable cook book at a rea
sonable price telllnr how these substitutes
can be made Into good broad?
4. Or would you publish some of these
recipes?
5. What will take a spot of printers Ink
out of white silk waist?
C Mincemeat la made without meat, with
green tomatoes as one lnirrodlent. which sur
passes, I am told, the real mincemeat. I
would like very ranch to get this recipe.
"A REGULAR READER."
l. "Good" loaf bread (in the sense
of light.-snongy bread) cannot be made
from barley flour alone, on account of
its lack of gluten. Forty per cent
barley can be used with wheat to make
fairly light loaf. With larger nro-
portlons it is well to use one well-
beaten egg white to every two or three
loaves, if a lighter texture is wanted;
but in many countries the heavy tex
tured barley bread is eaten and is per
fectly wholesome if well chewed. The
ordinary bread-making methods are to
be followed. Either the "sponge" or
"Straight douffh" method will do. Give
good kneadinK. use good yeast.' Let the
bread rise -a little more in the oven
than for wheat bread and bake a little
longer. t " . .
:. Probably on account of the In
creased proportion oi nour that now
has to be milled, for economy s sake.
from every bushel of wheat. Eat less
wheat bread, or, better, omit bread con-
aining- wheat altogether from your
diet until September and you won'tj
mind about tue color, iou win oe
ust as healthy and will have the saf-
sfactlon of knowing that you are sav-
ng lives.
3. I don't know of any "cook book
such as you describe, but if you go to
the Public Library and ask for bulle
tins on this topic you will get a gooa
deal of help and you can then write
for any of those, that you would par
tlcularlv like to have for your own.
4. A large number of such recipes
have already been published, in Oils
column- and more are coming. v atcn
this column. ' Remember, however, that
It Is far better to eat mush or pota
toes or wheatless muffins or wheatless
crackers or tiot cakes from now to
Seotember rather than ' "loaf bread
which always calls for some amount
of wheat. The nutritive value of the
ther cereals is almost the same aB
wheat. Our dependence . upon loat
bread is chiefly a question of habit and
many of us, who are ab'le to secure
variety in our diet.- should surely en
deavor to change our habits -for -the
sake of saving lives. -"Eat an extra
potato Instead of bread is a nne tio-
rty slogan", at this time.
6. Tra- rubbing the spots tnorougniy
with lard or crisco and then washing
them in warm water .with soap, finish
ing when ,lry with '"carbona" ana a
careful pressing.' If- an embroidery
hoop is used to stretch the stained part
over a bowl'-of rra water for the
lard treatment and., washing it will
Drobably make the spot removal much
easier and neater and save wetting or
greasing xne garmeni- ui wuioo
method of 'stain removal can ever be
absolutely guaranteed, but the above
la sometimes successful.; Possibly some
reader may know of a better way.
6. Following are. two typical recipes
for green tomato mincemeat. Either
can be made as-rich as may be de
sired by the addition of more raisins or
other chopped dried fruit, candled peel.
Jelly or chopped -rich preserves.- as in
ordinary mincemeat. The amount and
kind of spices are also matters of per
sonal taflfe. In regard to green tomato
mincemeat "surpassing real mince
meat" 1 can express no opinion. It is
usually less costly, than most "real"
mincemeat (which is one excellent way
of "surpassing"), and if well made and
Judiciously seasoned - is certainly far
better than Indifferently' made, poorly
seasoned "real" mincemeat. . It all de
pends upon your standards of mince
meat. . Personally, of course, I (like
most other people) prefer . my "own
family mincemeat" to any other, sucn
is the power of tradition. But the to
mato mincemeat is very satisfactory,
especially in these days of war gardens.
Green Tomato Mincemeat Without
Suet. Chop one peck green tomatoes
and boll three hours with four pounds
brown sugar. Twenty minutes before
taking from the stove add - one cup
boiled cider, two tablespoons cinnamon,
one tablespoon allspice, one tablespoon
cloves, one tablespoon nutmeg or -less
to taste, two. teaspoons , salt, two
pounds raisins. Pack into Jars and seal
while hot. For richer mincemeat use
four pounds of raisins witn tne anove.
One cup of orange or grape Juice may
be added If approved. .-
I give the "original" ecipe, but
would suggest that In wartime syrup
or honey should be used in place of
part (or even all) the sngar. Grated
orange or lemon, rind or chopped -candled
orange or lemon rind (either home
made or commercial) might be added,
to taste. Some makers add a glass of
quince or currant Jelly or rich cherry
preserves if avatiaoie. una cup umiiuucu
almonds, cut in strips, wouia no an
other optional ingredient In a "rich'
mixture. . '
Green Tomato Mincemeat w itn suet
ChoD four quarts green tomatoes and
drain off the Juice. .'Add two -pounds
brown sugar, one pound seeded raising,
V. Dound chopped citron or orange and
lemon peel. H cup fine-shredded suet,
one tablespoonful salt. Juice of 4 lem
ons. Stir well and cook until thick,
then add one teaspoon each of cinna
mon, cloves and nutmeg, or more, to
taste.
Orange, lobanberry,- grape or other
tart fruit Juice might take the place
of at least three of the lemons In the
above recipe If liked. Home dried.
seeded cherries can also be added to
mincemeat if available. Be sure to use
a wheatless kind of pastry.
PORTLAND, April 4. I wrote you some
time ago. but as the questions haye not been
answered. I am trying again. The first
was how to make Tarragon vinegar. The sec
ond was about the Economy Jars I used.
The cape did not loosen at all, but the food
all became moldy. What can I do to avoid
that this year? R. 8. B.
Tour questions were answered a long
Qie net?' treatment
Jbr tender skltr . l
Is, your skin so tender that, the least exposure
to the feather makes it smart and burn so ten
der that it is often painful even to wash?
Some pop!e, with delicate, tender skins have
been misled by the superstition that washing the
face with soap is bad for the complexion.-. Dr.
Pusey, the famous skin specialist, in his book on
the care of skin, says': "The layer of dirTand fat
that such persons accumulate on the skin is
constant invitation to various disorders.". Vf:."- -
The following Woodbury treatment is" jusr ;
what a sensitive skin needs to keep it active and
resistant .
Dip a soft washcloth in warm water and hold .
it to the face. Then make a warm water lather
of Woodbury's Facial Soap and dip your cloth up
and down in it until the cloth is "fluffy" with the
soft, white lather. Rub this lathered cloth gently
over your skin until the pores are thoroughly
cleansed. Then rinse the face with clear, cool "
water and dry carefully. ' .
Make this treatment a nightly habit. See what '' .
a difference it will make in your skin in even ten
days a promise of that loveliness which the
time ago, in The Daily Oregonian
few days-after you wrote, to be' more
exact. I. am- sorry you missed them
and will repeat the answers. In regard
to the canned food, it seems probable
that you did not boil the coins long
enough. Possibly, of course, your jar
lids may have been old . and not per
fectly air tight in spite of their not
loosening. If there Is any doubt about
the age and -efficiency of any kind of
cap or rubber an additiona. safeguard
is an outer seal of paraffin. -I kiiow of
some "family Jars" of la-it Ver.r that
were old and of doubtful fit and for
which the best kind of rubbers could
not be obtained. -Nothing better being
available, and the materials being cer
tain to go to waste if not canned, these
doubtful rubbers were used. The
greatest care was exercised In the can
ning process, and in storing, and as
soon as the lids .- were screwed .tight
after removal from the boiler a good
seal of melted paraffin was put around
the edge. Every Jar has kept perfectly.
Be sure your materials are perfectly
fresh and that you have a good, re
lible timetable for cooking. - Provide
yourself early In the season with a
canning bulletin from the Oregon Ag
ricultural College or from -the Depart
ment of Agriculture; Washington, D. C.
Write to me If you need, further infor
mation, v". - .-
Tarragon Vinegar -Bruise ' one cup
closely packed tarragon leaves, pour
over them one' quart, good cider vin
egar.! Allow to .lnftue- 10 or 12 days
then strain through flannel and put up
In small bottles, as the flavor tends to
weaken after opening the bottfc. Other
flavored vinegars (such ;as celery,
onion, garlic, cucumber, .chili, mixed
nerD vinegars) may be made by a
similar process arid are Useful in salad
making and general seasoning.
-i his dalles, Or.. March 25. Will you
kindly publish In your columns a recipe for
"""'"l omen.-. A BLUSC-RIBER.
-a smeit. emeu lor canning
may be previously slightly salted or
smoked if liked, or simply canned
plain or with a little spice with or
without oil or vinegar or with a mus
tard dressing or in tomato juice. Dif
ferent, people preier different dress
ings, but the method is about the same
in each case..' For canning the fish
should be perfectly fresh or ".satisfac
tory results cannot .be obtained.
It is usually well after cleaning the
fish and removing the-' heads to sprin
kle, with salt and -let stand for at le'aet
three hours to get rid of some of-their.
moisture. They are then-.-rinu nod
well drained and. packed in 1ivf, i
clean Jars that have been' risned in
For 10 pounds fish. make a mixture of
salt and spices, using, say, four ounces
salt to four ounces each Denerc.nrna
and broken stick cinnamon" two ounces
wnoie aispice and one ounce of whole
cloves. 1 Put a little of- this mixture
between each layer of fish, packinsr the
Jars full. .Then' fill up with- equal
parts vinegar and water or weak vin
egar alone, adding one 'tablespoon- oil
to eacn can. if preferred' a mustard
dressing, such as is used in. mild mus
tard picklee, or one adapted - to suit
individual taste, might be used to fill
up the jars; or a spiced tomato purei
might "be used. t '
In any case, after the cans are full
and the caps adjusted, the cans are
placed on a rack in a wash boiler of
water, heated to tolling point and
boiled three hours? Cool and test in
the usual way. "
Smelt should not be canned "in oil"
this season. Bach a recipe is not in
accordance' with food conservation
principles. Moreover, it is better to
salt or smoke smelt rather than can
them,- and to fill the cans with food
that cannot be put up in any other
way. Smelt do -not can very well, at
least as far as looks go, 'their tender
ness causing them to tend to break.
They are excellent salted, or salted
and emoked, and this method of put
ting them up saves both labor and fuel.
LEBANON. Or., March 23. My Dear Mist
Tingle: . I am trying some of your war
recipes, but as I have -had very little expe
rience In cooking, my struggles, though so
sincere and wild, are not. always successful
which I realise is -all my fault. I am
away out In the country and of course have
only wood. I tried your corn meal souffle;
that was lovely: have also tried the hominy
spoon bread; the mixture Is excellent, but
1(1) should It be aa firm as bread? The
way It comes out for me tt Is almost as
soft as cereal. (2) Have you your recipes
printed all together, which I could get? I
would so like (3) a good vegetable sausage,
(4 also a good nut loaf or (&' bean loaf
and (ft) some ways of cooking potatoes for
pancakes: also (7) some quick muffins or
biscuits, using cereals. Substitute flours take
so long to bake. I should be so grateful
if you would answer this letter and hope
I am not asking too much of you. (8) Is
there any other way of cooking cabbage
besides creaming it? (0) I also have
great many carrots in the garden. Hoping
to hear from you soon. AIRS. R. S. M.
I am sorry to disappoint you, but
it is never possible for me to send re
plies by mail though I am always glad
to answer questions in this column
and I will do what I can with yours.
L As the name implies, "spoonbread"
should be so soft as to need a spoon
in serving, not "as firm as ordinary
bread." -
2. No, I have no complete printed
collection of . recipes. Ask, in this
column, for any particular recipes you
want. Also write to Frederic J. Has
kins, director Oregonian Information
Bureau, Washington, D. C giving your
name, address and a 2-cent stamp, fori
a useful war cook-book.. -Write also
XT
1
J3
' '.regular use of Woodbury's brings to a tenderj
'' sensitive skin.
. ,You will find a 25c cake of Woodbury's Facial
. Soap sufficient for a month or six weeks of this
. v treatment and for general use forthis time.
,T . Woodbury's is for sale at drug stores and toilet
goods counters everywhere throughout the United.
States and Canada. .
Write today for a week's size cake
For 5c we will send you a trial size cake of Wood
. burr's Facial Soap large enough to last for a week,
. . , together with the booklet, "A Skin Vou Love to Touch,"
which gives the treatment to use for all of the commoner
skin troubles. ' "
For 12c we will send you, in addition, samples of
Woodbury's Facial Cream and Facial Powder. Send
today to The Andrew Jergens Co., 0405 Spring Grovo
- Ave., Cincinnati, Ohio.
If yea live in Canada, addresi The Andrew Jtrgent '
' C., Limited, 6403 Sherbnoke St., Perth, Ontario.
to the Oregon Agricultural College-for
food bulletins.
3. Several vegetable sausage recipes
were given :recently in this column.- I
will give them with others when space
permits. Nut loaf, bean loaf and po
tato pancaKe recipes rcueHtiy b"
Watch this column . and my "daily'
column.
7. Oatmeal and barley muffins 1 cup
oat flour (or rolled oats put through
the fine food, chopper),,! .cup barley
nour, l level taDiespuun -uaning
der, l'j teaspoons salt, 1 level table
i . -j .1 t .. nUt 1 ta
BJJUU11 meiicu uiijiijiiibo w w.w, - -
blespoon molasses or syrup (may be
omitted), mtiK to mane a memum
. . . oi,, .v. i r t V, ilrv infirrcdi-
uncLci. . . l uiiu ....d. . .- o
ents. mix in the other ingredients, beat-
ing nara lor kuuul ov od.unua
nuicklv into hissing hot, well greased
muffin pans. Put into a hot oven at
first, then reduce tne. neat sraurauj
I will give you other muffin . sugges
n.. Bna, nArmits. . .
8. Yes. there are many other ways
of using cao-Dage. win jnanc s
gCBkiuua mi.... -
a "Dntu nro not. onlv : useful in
soups and stews and as a meat accom
paniment or in vegetauie . iuavca
t J 1 . Aan Via marlo lO ftCODOmize
(though not exactly substitute) sugar
and flour ana eggs in puwiinb,
i naVM oftmed breads, muf
fins and crackers. : They can also be
utilized in several kinds of marma
lades and conserves made almost witlw
, - t uriiv. s-ive vou detailed
suggestions later. I am planning a
special "lesson on carrots i"
column, possibly for next Sunday. -
. ,'t rw TVill vnn nle&se help me
It' j.td. n i. i.'i, v.. ... j -
on the following points? (1) Will you please
give a recipe tor miKim , i
or without hops), using boiled potatoes? I
wish to use them boiled just as for dinner
instead of grating them. (2) Can you tell
mo how to make a coffee syrup (concen
trated) Ilka some types of commercial cof
fee extract or camp coffee of 'which one
uses a teaspoonful to a cup and flll'ns "P
with boiling water? (3) Is it P"'b
make good bread with rice. If so, will jou
please tell me how? I shall be- very grate
ful for the answers to the above questions.
Will you please publish them in-the Sun
day Oregonian?' ... . MRS. M. B.
1 A recipe for potato yeast was
given last week. I hope you saw it.
If not, please write again. '
2 Simply make coffee of ' treble
strength (either by percolator or boil
ing) and seal while hot. If you want
to make a syrup, boil with a little
sugar to taste; but I take it for granted
that you are patriotic enough to be
willing to go without sugar In your
coffee in this time of National need.
. ...ui n.'i-unu imntiHv have
rne
sugar to aid keeping; lut the concen
trated cotiee maae as "
nerience, keeps well enough for do
mestic use. The. better way is to pour
one tablespoon (or more to taste) into
a cup and fill up with hot milk rather
.. i.i. watr T used this for
loan wii.il iw. -
vears for an early morning drink for
"- , . .... n, iina.l-tklv
a brother wno b' "i"
. ,hA r-t of the family.
nOUrs uei""- ""- . -
and could not be trusted to get for
himself a very nourishing breakfast.
In the commercial coffee syrups, too,
a little caramel is frequently used to
give a stronger, coiur uu "
vou like this, proceed as follows:
Caramei -' . .
-poena sugar with 2 tablespoons water
IIM I I"
This Newty-Patented
REAL IMPROVEMENT IN BRASSIERES
Instantly adjusted, after hooking, by pull on tapes
st waist. No tugiring at books. Flat bust: smooth
unbroken tines." Models for all figures, in all
sisea $1.00 and SI .SO.
until light brown, add one cup double
or treble strength hot, clear coffee, and
cook until the caramel is dissolved.
Put into a bottle and dilute as needed
with milk or 'water or a mixture of
milk and water.
3. Note the reply on rice flour given
above. I gave recipes recently for
bread made with boiled rice. If this
was what you meant, and if you did
not see the recipes, please write again.
Excellent bread can be made with
boiled rice. At the time, Tnoreover, pa
triotic service can be done by those
who will occasionally adopt the ori
enta custom of eating rice in place of
bread. .We must all save more bread
and the best way is to eat less.
Iron alloyed with gold has been in
troduced as a substitute for tin in the
making of cans.
'I-
GIRLS! MAKE A
BEAUTY LOTION
WITH LEMONS
Lt' '1' '1 'II' ft' l"l'4"1' 4 t"t' ti 'ft 'b
At the cost of a small jar of ordinary
cold cream one can prepare a full
quarter pint of the most wonderful
lemon skin softener and complexion
beautifier, by squeezing the juice of
two fresh lemons into a bottle contain
ing three ounces of orchard white.
Care should be taken to strain the
Juice through a fine cloth so no lemon
pulp gets in them, tnen tms lotion
will keep fresh for months. Every
knows that lemon juice is used to
bleach and remove such blemishes as
sallowness, freckles and tan, and is
the ideal skin softener, smoothener
and beautifier.
Just try it! Get three ounces of
orchard white at any pharmacy and
two lemons from the grocer and make
up a quarter pint of this sweetly fra
grant lemon (lotion- and massage it
daily into the face, neck, arms and
hands. It naturally should help to
soften, freshen, bleach and bring out
the roses and beauty of any skin. It
is wonderful to smoothen rough, red
ands. Adv.
A Never Failing Way
to Banish Ugly Hairs
(Aids to Beauty.)
No woman is immune to superfluous
growths, and because these are likely
to appear at any time, it is advisable
to always have some delatone powder
handy to use when the occasion arises.
A paste is made with some of the
powder and water spread upon the
hairy surface: in about two minutes
this is carefully removed and the skin
washed. You will then find that your
skin is entirely free from hair or fuzz.
Be sune, however, to get real dela
tone. Adv.
"Stout, but Shapely!"
The Nemo Self Reducing Corset has driven
the shapeless, hopeless 'stout woman"
out of existence. It is an actual essential
to millions of women.
ft is (Ac ONLY camt that gfoea
bra mtyle while contmrvuig health
It reduces fat permanenllv. Famous the
' work) over for comlort and durability.
Many models, for all full figures J3.50.
$4.25. S.0O and $6.00.
There are many imitation of the Nemo
ueelM and ditawnntina. Insist on
. tie GENVINEI B! A WISE WOMAN.'
Kosw Hnissk-Faiaiaa laihhitr. Niw York
- , in.--
lu.iHoo is the FIRST