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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (May 12, 1918)
c THE SUNDAY OKEGONIAN, PORTLAND, MAY 12, 1918. QUILTING IS "DERNIER CRT IN TRIMMING IF MISS COQUETTE WOULD BE 1918 MODEL Peepholes of Transparent Fabric Provided for Beauty 'a Eyes Quilted Sunshades the Mode Now and Milady, Sana Parasol, May "Wear" a Cane. no wheat bread? Also a recipe for oatmeal Kinjrerbread. preferably without wheat. Thanking- you in advance. SIRS. A. C. F. You can use wheatless nut or raisin breads (made with ! or 2 ggs to the loaf to give a good sliclnir texture) varioun sorts of steamed breads, "quick? oatmeal, corn and barley or oatmeal rice and barley bread, either sweetened or unsweetened. Or ver thin wheatless biscuits or scones made Just thick enough to split. These are all cood for "carry" sandwiches. For sandwiches to serve with salads or for the informal "Sunday night sup per" you can use a variety of "Nor wegian sandwiches" or "canapes" in which only a single piece of bread or a cracker is used with the "filling" spread on top. Oat flour crackers, or oat and barley crackers, rather highly salted, or wheatless cheese crackers are all good for these "canapes." Another useful type of sandwich substitute is the small "turnover" (made like the well-known Banbury tarts) with a wheatless pastry or bis cuit crust (thin rolled) outside and a savory sandwich filling inside. These and "sausage rolls made with either weiners or ordinary sausage meat may also be used in "carry lunches" In place of the wheat bread sandwich. , I hope the -following will suit you: Oatmeal gingerbread One-fourth cup shortening. .cup sugar. cup molasses, 14 cup karo. M cup thick sour milk, one well-beaten egg. Three- fourths cup oat flour or ground rolled oats, cup barjey flour, 2 level table spoons rice flour or corn flour, 1 tea spoon salt, Vx teaspoon each cinnamon and ginger (or more to taste) one third teaspoon soda and 2 teaspoons baking powder. Mix all the dry in gredients, combine the other ingredi ents and mix all together to a soft drop batter, adding a very little water if necessary. Bake In a greased bak ing tin, with a sheet of greased paper on the bottom. One-fourth to three fourths cup raisins may be added. If raisins are used a better method would be tobeat together the shorten Ing, syrups and ! cup water. Boil five minutes. Cool and add to the dry ingredients, beating in the egg last of alL ' SAD AND SOMBER DINING-ROOM 01?. YORE TURNED INTO MERRY BREAKFAST PLACE Wonderful Transformation of Dismal Inside Room Brought About by Perfect Revelry of Gaiety in One of New Wallpapers and New Furniture. PORTLAND. May 4. Will you kindly la form me what 1 can use in place of maca roni? Thanking you. MRS. H. C. F. Trv uslnir homlnv. combining it with the same sauces that you used for your macaroni or serve it with cheese in the same way Of you could make home-made noodles with the substi tute flours and use them like maca ronl. Potatoes (especially if cut with a handy slicer into long, narrow strips) can be scalloped with cheese or tomato sauce like macaroni. Rice, too, is an excellent substitute, com blning well with cheese and with other of the usual macaroni sauces, to be used as a main dish in place of meat. If cheese or milk or eggs should not occur in the "dressing" (as in tomatoes and macaroni, for example) and if rice or potatoes are substituted, try to serve a dessert in which milk and eggs are used, so as to make up for the lack of meat. Oui?tec 5unsiac?c3 JS&ry 2. Aoral ENTRENCHED behind her fortreis of blue taffeta. Miss Coquette can defy the world, and If she chooses to hide behind her blue taffeta pro tection, there are peepholes through which she ran peer to see whether he t still at attention. The Innet medal lions are of tan rhlffon embroidered In dark blue silk to give the effect of flower ptalx. Around each medallion, to hide Its Joining to the taffeta cover. Is a quilling of the silk. The more a parasol, or a skirt looks like an old fanh'oned bedqullt. the smarter It I. Quilting Is the dernier rrl tn trlmmlnr. and I having Its days, as f eatheratitchlng. hemstitching and mocking have1 ha i theirs. This quilted parasol cover Is of flesh tinted radium silk, and of course the quilted border is double, with a layer of thin cotton between. The hat matches the parasol; it Is made of fleah tinted radium silk with a quilted crown and flower clusters In wreath effect. e Something she must carry In ber hands, and since all tailormades now have pockets into which the purse may be slipped, a parasol or If not a par asol a little cane is. admirable to keep the hands occupied. For few absolute ly Idle hands are graceful. Po not overlook the dainty gulmpe of blue and white voile, worn with this gray mo hair and worsted eton suit. Tucks, tiny pearl buttons, and crisp little frllla of white organdry make the gulmpe exquisitely fresh and attractive. ANSWERS TO CORRESPONDENTS B' rORTLAND. Or. Dear Tlnsle: t mm aendnc o" m recipe for wneatleaa brai mufftno. which Use very much. Ttnk yen tor your help. L. B. McU , RAN MUFFINS One cup bran, one cup oat flour. to tablespoons honey, two tablespoons shorten ing, one teaspoon a; It. three teaspoons haklnr powder, one egg well beaten, milk to make a drop batter. Mix and beat well, bake In hot greased muffin pans. Good for constipation. If a few nuts and raisins are added with two tablespoons more fat and four table spoons honey there can be used Instead of cookies or cup cake. Many thanks for your recipe. If any reader who wkahea to try it cannot ob tan oat flour I would suggest grinding ordinary rolled oats In a food chopper and naing this mixed with a little bar ley, rice or com flour to give the right consistency. Or Koman meal could be used, though 1 am not sure that this la wheatless. rORTLAXD. Or.. April ?, Will you kind ly sa4 me la eacioeed enTelop a recipe for a ealler to be next with a tlmbale Iron fer fryiac ahelis la Maaoia oil? II. 1). U I am sorry to disappoint you. but It Is never possible for me to aend reci pes, though 1 am always glad to give them tn this column. In regard to the timbales. however, I must ask you to wait until the food shortage la over, erving timbales la a rather wasteful matter at any time, but especially at present, when we are specially request ed by the Food Administration to re frain a much as possible from frying (even la vegetable oil) and to give up the use of wheat flour. I'ut away your timbale Iron for the present. You can aerve Just as daintily and with less waste of time, trouble and materials by using small fireproof china ramekins or brown guernsey Individual bakers. Or use daintily made pastry sheila (be ure they are readily edible and that they are really eaten) made from plain wheatless pastry. The ramekins, how ever, are the more practical and to bet ter taste. WREN". Or.. April 17. Will yoe kindly (ire pie. thrown the ntimoi of The iro-a-oolan, m ixxl recipe for bread mau with M rt cent or more of aubatuate Ilova, suta aa oat. rye. etc? Also please give recipe for the "potato bread'' mentioned In Sunday Orefoniaa. April 14. atRS. K. L 8L I am giving you some recipes for "JO-JO" ' bread, but ' would urge you strongly. If you are doing your own baking, to use aa little bread of this kind as possible In order to save wheat flour. Good yeast bread cannot very well be made with a much lower pro portion of wheat flour, and as we are urged to take the wheatless pledge, if possible, until harvest, you would be doing a real patriotlo service by giv ing up all yeast breads In which wheat flour la used, and serving Instead wheatless loaf breads, raised with soda and sour milk or with baking powder. using a little egg to give a good slic ing texture. I'se also corn breads. spoon breads, oatmeal cracker or oat flour and barley crackers and unsweet ened cookies, steamed breads of several kinds, wheatless hot cakes and muf fins and, of course, and above all, po tatoes. It la a very small sacrifice of time, trouble and personal liklnga that we are asked to make In going without wheat until harvest and I do not see that any woman who doea her own baking can possibly hesitate a moment. Following are a few typical "50-50" mixtures, as suggested by the Food Administration. In which potatoes are used. The quantity in each formula should give an It to lt-ounce loaf. If you make them at all. use only very occasionally, as a "treat." not as "something to fill up on." "Fill up" on potatoes before eating bread. The general method for all these mixtures is aa follows: Make a sponge of the liquid, syrup, yeast, mashed potato and enough of the substitute to make a batter. Allow to rise until light (about one hour) and then add the salt, fat and remain der, of the materials. These doughs must be much stlffer than ordinary bread dough. Knead thoroughly and allow to rise until double In bulk. Knead, mold Into a loaf and when double in bulk, bake 50 minutes to one hour. Begin In a but oven (400 degrees F.'or i05 de grees C.) After IS to SO minutes, lower the temperature to that of a moderate oven (309 degrees F. or 200 degrees C.) and finish baking. If dry yeast Is used make the sponge with one-eighth to one-fourth cake and allow It to rise over night. If liquid yeast is preferred, substitute one fourth -cup for one-half caUe of the compressed yeast and reduce the liquid J In recipe to one-fourth cup. Groond rolled oat bread Fifty per cent wheat flour, S& per cent ground rolled oata or oat flour, 12 per cent potato 1-4 baala; Vi cup liquid. 1 tablespoon syrup, 1 teaspoon fat. H cake compreaaed yeast, t teaspoon alt, 14 cupa 46 ox. ) wheat flour, 1 cup te ox. I ground oata or oat flour, 4 cup (0 os.) mashed potato. Corn meal bread Fifty per cent wheat flour. 3s per9cent corn meal. 12 per cent potato l-4 basis): V, cup liquid. 1 table spoon syrup. I teaspoon fat, cake com preaaed yeast. 1 teaspoon salt, 1 cups (7 ox.) wheat flour, 1 cup (5 os.) corn meal, cup ox.) mashed potato. Rice flour -feread Fifty per cent wheat flour, 3M per cent rice flour, 12 per cent (1-4 basis); H cup liquid. 1 tablespoon syrup. 1 teaapoon fat. to cake compresesd yeast. 1 teaspoon salt. 1 !j cups (tt ox. wheat flour. I cup 44 ox.) rice flour, cup 46 ox mashed potato. Buckwheat bread Fifty per cent wheat flour. 88 per cent buckwheat, 12 per cent potato: s cup liquid. 1 tablespoon syrup, 1 teaapoon fat. H cake compresesd yeast, 1 teaspoon salt. 1 cupa (7 ox) wheat flour. 1 cup (S ox.) buckwheat. cup 46 ox) mashed potato. Barley bread Fifty per cent wheat flour. 33 per cent barley flour. 12 per cent potato; H cup liquid. 1 tablespoon ayrup, 1 teaspoon fat. H caae compressed yeast, I teaspoon salt. 1 cupa 46 ox) wheat flour. 12-3 cups 44 ox.) barley, cup t ox) mashed po tato. Corn flour bread Fifty per cent wheat. 38 per cent corn flour, 12 per cent potato: H cup llqutd, 1 tablespoon ayrup. 1 teaspoon fat. H cake compressed yeast, 1 teaspoon salt, 1 2-1 cups (V ox) wheat flour. 1, cupa (4 ox) corn flour, cup (0 ox) mashed potato. Rye flour la not counted as a "wheat substitute" at present, and therefore I am giving you no rye bread recipe?. In regard to the potato bread you men tion. I have not the paper at hand for reference, and therefore am not sure what kind of bread Is meant. Was it a "quick" bread or a yeast bread? A very good "potato scone' to take the place of bread can be made by beating 3 tablespoons shortening, I well-beaten egg and 14 teaspoons salt into 1 pint smooth mashed potatoes and adding enough oat flour or corn flour (not cornmeal or cornstarch) to make a soft-rolling dough, using probably 3 teaspoons baking powder with the oat or corn flour. Pat out In triangles or round biscuits about one-half inch thick on a board Rifted with the substitute Hour and bake either in the oven or on a griddle. Serve hot. PORTLAND. May 1. Will you klndlv tell me what 1 can uso for aajitlwlehea If I use POUTLAND. May 5. Please give recipe In Sunday Oregonlan for rhubarb and orange marmalade. J. E. D. Khubarb and orange marmalade. For every two pounds rhubarb (weighed after preparing) allow one pound oranges, one pound white corn syrup and 1 pound sugar. Prepare the rhu barb by wiping, stringing if necessary and cutting into half inch slices. The oranges may be prepared by any of the three following methods: (1) Cut the oranges in half then in quarters or eighths according to size of the fruit and with a very sharp knife slice through pulp and skin together into the thinnest possible shreds. Do not waste the Juice. Add all to the rhu barb and simmer until the peel is tender. Then add the syrup and sugar and boil until of the desired consist ency. (2) Cut In half and squeeze -the oranges. Add the Juice to the rhubarb. Remove the stringy portion of the pulp and with a pair of scissors cut the peel into the finest possible shreds or pass through the food chopper. Boil in water (to barely cover) until tender then add to the rhubarb, adding as much of the water as will give the desired bitterness of flavor. Add the sugar and syrup and teaspoon salt. and cook until of the desired consist ency. (3) Remove the skin from the orange, cut In shreds, and cook until tender, as in method 2. Cut the pulp of the orange intd slices and divide these in quarters or halves. Put the sliced pulp and cut rhubarb in layers with the sugar and syrup in a preserv ing kettle, let stand over night, then add the cooked shredded peel and boll until of the desired consistency. One-quarter pound raisins may be added with each pound of oranges (if the oranges and rhubarb are very tart) as a means of saving sugar. An economical marmalade can be made by using the rinds of two or three oranges (shredded and cooked until tender) with two pounds rhubarb and one pound each sugar and syrup, with or without the pulp of the orange to be used for a fruit salad or cock tail, while the peel Is utilized for mar malade. If the mixture seems too fat in flavor a little lemon Juici or citric acid solution could be added. . 1 ONE OF THE NEW BREAKFAST ROOM SETS THE sor int CONDON, Or.. May a Will you please tell me two or three uses for rice flour and If It can be used for muffins? If so, give me a couple of recipes In Orexonlan. A SUBSCRIBER. A number of recipes for the use of rice flour have appeared in this column lately. I hope you saw them. Note the answers to Mrs. E. C. 11 and Mrs. II. A. D. in regard to the use of equal parts of barley and rice flour in cakes, muffins, pancakes, pastry, etc. Rice flour is also good in bread, especially mixed with equal parts of barley, oat flour and graham flour. It can be used without white flour in cakes in which several eggs are used, but a mixture of rice and barley flour is easier to use. Try it also for thickening gra vies, soups and sauces and for blanc mange and custards and puddings. Rice and Oatmeal Muff lns One cup rice, one cup oatflour, two tablespoons fat. two tablespoons syrup, one and WHOLE KIT OF EQUIPMENT USED BY MODERN KNITTERS Bracelet to Which Ball of Yarn Is Anchored Is Latest Novelty and Attract ive Little Reticule Holds All Kinds yof Supplies. HE idea of turning the sad and somber little dining-room of yore to a merry-looking breakfast- room is fraught with pleasant possi bilities. Sunrooms are born bright, achieve brightness, but breakfast rooms have brightness thrust upon them. Last week we witnessed the trans formation of a dismal inside room. It was one of those impossible creations with a cheap grade of oak woodwork, which the landlord would not allow to be painted, with a plate rail that might not be removed, with a glass dome, and dark, "rich" wallpaper in hideous design blatantly large patterned, above the plate rail and burlap below it. The furniture was oak, flatly unimagina tive an extension table and six chairs all alike. You have seen this dining room thousands of times. Doleful as the doldrums! But all that has been changed. The furniture has been painted black. "Worse and worse," you eay, but wait. Because the oak woodwork has so yel low a tinge a yellow scheme has been kept, too. The old dark green burlap has been removed from the lower walls and a light mustard colored paper al most invisibly diapered in self-color put in its place. Above the plate rail is a perfect revelry of gaiety in one of the new wallpapers a wide black stripe alternating with a narrower white band that is edged with still narrower gun metal gray stripes. Plate Hall Minimised. The whole black and white and gray background is overprinted with the cutest bold little bowls of flowers and fruit, conventionalized properly, and closely repeated all over the paper. The bowl holds an apricot, a mustard col ored orange, a pale violet plum and seven coral pink blossoms, with a few dull green leaves. It is Just as Jaunty as can be and treats the empty plate rail as though It were not there at all rises above it airily. The black of the stripe is carried down effectively in the painted chairs ranged against the wall. The windows have casement curtains of bright golden silk gauze, trimmed with apricot fringe. The carpet is blue vio let bordered with a band of taupe and black and ivory checks. The miscellaneous assortment of the glass doors of the built-in china closet is now concealed behind a lining of silk gauze shirred to the inside of the glass. A cunning decorative note here merits attention. Four little bowls cut from the wallpaper are pasted to the four corners of each glass door, on the inside, before the Bilk gauze is shirred in. A line of black paint runs Ions. Whatever the covering may be does not matter much. Linen, silk and velvet are all equally good. But tlio cushions should be made by a pattern cut to measure the surface of the chair seat. It should be boxed and it should be filled tight with feathers. Feather filled cushions retain their shape to the end and they are almost as comfort- china and silver seen hitherto through amiss about the filling for chair cush- from bowl to bowl within an inch of able as spring fitted upholstery. Other me eoge 01 tne glass, isoining is ai lowed on the open space of 'the side board excepting a tea set of yellow lus ter ware. Changeable Silk I'sed. On the table is a short runner of light mustard colored armure under a glass that covers the table top. The runner serves to conceal the center crack. At each corner pasted to the glass on its under side is the little motif cut from the paper corresponding vit the ornaments on the cupboard doors. Flame red and sulphur yellow change able silk is used in another breakfast room for the window valances, over shirred glass curtains in an extra fine quality of sulphur yellow tarleton that gives a sort of artificial sunight to a courtroom. Palest turquoise blue and tobacco brown are the other colors In the room. The furniture is painted light turquoise with a. tracing line of sul phur yellow. The window cushions are unbleached linen. The carpet is tobacco brown, and the dishes violet blue. A few pieces of polished brass, light in tone, are allowed to show."" Light rose, periwinkle blue, sage, and tan the color of ripe wheat, make a lovely scheme to background a blonde. In such a room the walls and ceilings may be old ivory with rose velvet cush ions, and the over curtains in sage with much rose and little blue flowers. The sash curtains of casement cloth may be trimmed with inch wide bands of rose taffeta and eight-inch bands of blue. XfW Furniture Charming, Many charmingly quaint pieces are being' designed for breakfast-rooms things that are useful and that come straight to the point of cheerful sim plicity. Among the new furniture is that pictured here. The little Windsor chairs are deep enough in the seat to be comfortable.. They may be fitted with neatly boxed cushions. And a word right here may not bo filling invariably packs down in time and becomes hard and unsightly. The table and cupboard with legs that correspond with the Windsor chair legs are notable features of the illus trated breakfast set. Accessories contribute largely to the pleasure of the breakfast-room. Klec- tric utensils are so satisfactory that light meals, coffee, chafing dishes, toast and even grills are cooked and served at the table, the ingredients, mixing- bowls, etc., being on a small, wheel table at the hostess' side. Tiny Hall-Room Vtlllxed. Very' smart is a little room with cream walls, dark blue painted furni ture edged with tiny cream stripes, mir ror also with painted frame, and candle brackets in dark blue. The furniture is quite Colonial in shape. A combina tion writing desk and bookcase is used as a cupboard, because this room is Just a tiny hall room that is converted into a breakfast-room supplementing the regular dining-room, so it is used, too, as a little morning room where the young housewife keeps her accounts, writes her letters and reads the morn ing papers. In the room is a gateleg table just big enough for two, a couple of Hep plewhite chairs, and a box lounge with plenty of cushions. There is but one window, and that is fitted with short fine net glass curtains, and long Inside curtains. The latter are made of cream challis, closely covered with tiny red leaves and trimmed with narrow red worsted fringe. On the walls are a series of fetching French silhouettes framed in narrow- black frames. The window sill is filled with a row of flowers. In pots, and the electric light shades are of striped black and white silk lined with red. Summed up in a word, the fashion is to make the dining-room light and bright, to give it a more homelike air, and to do away with any suggestion of pompous formality. one-fourth teaspoons salt, four tea spoons baking powder, one well-beaten egg, milk to make a very soft drop batter. Mix very rapidly, beat well and make in hissing hot. well-greased muffin pan. Some people prefer the texture given by scalding sl part of the flour with hot milk, then cooling and adding the remaining ingredients. Rice Sponge Cake One and one third cups rice flour, five tablespoons hot water, one-half cup sugar, one-half cup corn syrup, two egg yolks, two egg whites, two teaspoons baking pow der, one-fourth teaspoon salt, one. ta blespoon lemon Juice. Bea the egg yolks, add the sugar and syrup grad ually, beating all the time: add the lemon juice, then the hot water, then the flour sifted with the salt and bak ing powder, then fold in the stiff beaten whites very carefully. . Bake in an ungreased pan lined on the bottom wtih greased paper. Let me know if you want any other special recipes. When Fish Is Meat. If you are paying for fresh fish, be sure that you get it. You may be rea sonably sure that your fish is fresh if it has bright eyes, firm flesh and red gills. The supreme test Is the flesh near the backbone. If this is in good condition, the fish is fresh. Fish should be placed on the ice as soon as it is delivered.' But on account of its strong odor it should not be placed in the re frigerator with other foods unless it is closely covered. A glass or earthen ware casserole will be found useful for this purpose. Cold storage enables the housewife to purchase out-of-season fish. By this means, mackerel of good quality are placed on the market all the year around. It also enables her to purchase some varieties at a much lower figure than would otherwise be possible. If cold storage fish is purchased, it is best to buy it frozen hard and then allow It to thaw by placing it on the ice rather than In water. PINEAPPLE AND FISH CHOP SUEY. Use one and one-half pounds of eolid white-meated fish, such as flounder, lemon sole or halibut. Boil until done. Drain, and put into a frying pan with one tablespoonful of hardened vegetable fat and one and one-half cupfuls of grated pineapple. Heat all together thoroughly and thicken slightly with one-half tablespoonful of cornstarch mixed with a little cold water. ' EGGPLANT WITH SHRIMP. Select a good-sized eggplant weighing about two pounds. Remove the stem and green end, rub the skin of the egg plant lightly with drippings, and put into a hot oven to bake for half an hour. Then remove the skin and mash. Season with one tablespoonful of but ter, one-half teaspoonful of salt, one eighth teaspoonful of black pepper. Add one-half cupful of fine cracker or bread-crumbs, and one small can of shrimp minced. Mix thoroughly to gether and place in a greased baking dish; sprinkle lightly with more crumbs and paprica. Dot with a few bits of margarin. Bake about 13 minutes or until brown. Mabel J. Crosby in Good Housekeeping. SPANISH HALIBL'T. In the bottom of a casserole place two tablespoonf uls of drippings or one quarter of a cupful of suet, cut in small pieces. On this place a thick slice of halibut. Cover the fish with thlnly sliced onions, using one good-sized onion, two tablespoonf uls of chopped, canned sweet peppers, a cupful of canned tomatoes, one-half teaspoonful of salt, and one-quarter teaspoonful of pepper. Cover and bake 30 minutes. Then uncover and brown. The Russians undertake the greatest number of pilgrimages to the Holy Land. It is estimated that in normal times between 20,000 and 40,000 Rus sians visit Palestine every year. fr HE modern maker of hand-knit I aocka demands a lot of conveni ences that great-grandma never thought of. Great-grandma turned out socks for the whole family with a ball of yarn and three or four steel needles. When she dropped her ball of yarn one of the youngsters round about picked It up. When aha dropped a stitch it was recovered with a bent hairpin. Modern milady of the flying needles never drops her yarn; the elusive ball la firmly anchored to a bracelet which spans the knltter'a wrist, and as for dropped stitches, one has several sizes of crochet books ready. For the modern knitter curely is this well equipped kit of knitting tools needles, crochet hooks, bracelet yarn holder all In a convenient little case attached to a capacious knitting reti cule. Thimble, bodkin and stiletto have been added to the outfit In case the knitter wanta to vary her work by doing a little embroidery. Soli heaped up around plants has a higher average temperature than the level ground, but it becames colder in the night, as it driea more rapidly. ' ? & 4 4 t - s I I y i laaf).taiii imiii tintf mmM u lataari , .. 1 l Kit of Toala for Kaltter. Z A 0 JL.. MAi-iWi - e a . a a . . rCFWOFICe must learn not to neglect their health J ?. How Women are Restorer to Health Spartanburg, B.C. "For nine years I suf fered from backache, woakness, and irregu . lariUes so I could hardly do my work. I tried many remedies bat found do perma nent relief. After taking Lydia E. Pink ham's Vegetable Compound I felt a great change for the better and am now well and strong so I have no trouble in doing my work. I hope every user of Lydia E. Pinkbam's Vegetable Compound will getaa great relief as I did from its use." Mrs. S. D. McA-BXS, Xti Dewey Ave., Spartanburg, S. C. Chicago, HI. "For about two years I suf fered from a female trouble so I was unablo to walk or do any of my own work. I read about Lydia E. Pinkbam's Vegetable Com pound in the newspapers and determined to try it. It brought almost immediate relief. My weakness has entirely disappeared and I never had better health. I weigh 165 pounds and am as strong as a man. I think money is well spent which purchases Lydia E. Pink ham's Vegetable Compound." Mrs. Jos. O'BaTaJi , 1756 Newport Ave., Chicago, 111. YOU CAN RELY UPON YECsEX d Women IE COMPOUND