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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (July 11, 1920)
THE SUNDAY OREGONIAN, PORTLAND, JULY 11, 1D20
POLO COAT PREFERABLE TO WARM SWEATER,
RIDING HABITS OF LINgN ATTRACTIVE
Bathing Suit, of Dark Blue Jersey With Buff Stripes in Girdle Effect at Waistline, and Slashed at Sides
to Give Freedom in Water, Is Modest and Sensible.
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Ijn'f TJzz's oT2 7ftr?2 Co& foz-
mHESE loose, boyish polo coats I
I (1610) arc very much the thing
this year. If you have wondered
ivhy good looking; sweaters are
offered at such attractive prices, look
for the answer in these new polo
co:iis. they are much smarter this
summer than sweaters, for general
wear over skirt and blouse eport
co itumcs. The loose, sporty looking;
cuat is made of very soft light wool
fabric, warm enough to be comfy in
a sea breeze, but without the bulk
th.it is uncomfortable on a warm day.
The coat is of Irish tweed and for
all its simplicity it is a very ex
Another sport costume that leans
sti-ongly to mannishness is the riding
aiit. The smart coat, railing just
-hort of the knee reveals beautifully
:tted breeches which are reinforced
v.'lth soft leather where '.he garment
rubs against the saddle. Here (14) is
h. very authoritative riding suit of
!:2ht tan linen, the belted coat having
'..two sots of buttons; pearl buttons
: Ti6 brown bone ones. The waistcoat
buttons high over a carefully puffed
y ut ascot of checked red and white
'ilk. Hiding derby and boots are
Not all the two-piece jersey bath
ing suits are extreme and sensational.
Here (1593) is one that is quite pre
ventable even for a crowded bathing
beach. The lrng tunic Ls slashed at
tbe sides to give freedom in swim
"fining, but sections are set in at the
..- lde to make the skirt perfectly
-modest and very little of the under
garment is rtvealed. The suit is
nade of dark blue wool jersey, with
I'uff stripes in girdle effect at the
ratstlinc and the cap is of yellow
PORTI.AXP, Or., July 8. Will you
please jrlve directions for making a lemon
'jelly rake. I mean one with a yellow
creamy filling but without frosting. Thank
ing you for past help, M US. R. L,. A.
..T EMO.V CAKE One-fourth cup of i
i-A butter or 3 tablespoons crisco,
1 cup sugar, 2 eggs, hi cup warm
water, 1 "-j cups flour, M teaspon
80da, 1 teaspoon cream of tartar.
; 'H teaspoon salt, 1 tablespoon
lemon juice, 1 teaspoon grated lemon
rind. Separate the eggs, beat the
whites until stiff, then beat in 2
or 3 tablespoons sugar until glossy.
. Beat the yolks with, the lemon juice
-and cream of tartar until stiff and
lemon-colored, beating in the sugar
and water alternately and adding a
tablespoon or so of flour if neces
sary to keep the fluffy, "air-entan
gling" consistency. Fold in the short
- ening (melted but not hot), then fold
in alternately the flour (sifted with
the salt and soda) and the s-tiff---beaten
egg whites. Bake in layer-
.cake tins or bake in one tin and cut
into layers when cold. This latter
method takes longer baking, but
' "gives a lighter, fluffier texture, and
' one that soaks up the filling so that
a little filling goes farther.
for filling use any preferred lemon
pie filling or the "lemon honey," or
plain lemon filling given below. For
. a plainer cake, one egg yolk and one
tablespoon butter may be saved out
from the above mixture, and used in
the "plainer filling" given below.
Lemon Honey F-illing for Cake
.One egg or 2 egg yolks, grated rind
and juice of 1 lemon, 2 tablespoons
water, 1 cup sugar. 2 tablespoons but-
ter. Cook the sugar, lemon juice.
water and butter in a double boiler
until the sugar is dissolved, then
pour it upon tli& well-beaten eggs,
j "-s v
. f .-.fir.-:. -.-:..::? : vv;-,-' ::..
K - " - if
t 1 - 1
or without the stones. By the former
method you do not lose any juice, but
the cherries are then only suitable
for stewing to use like canned fruit.
By the latter method you can, if you
have many cherries, use the dried
pitted cherries not only in "sauce"
and in pies, but also In fruit cakes,
cookies, coffee cakes and mincemeat
in place of raisins. You can obtain a
bulletin on drying fruits and vege
tables from the public library, or you
can write to the department of agri
culture, Washington, 1). C, for Farm
ers' Bulletin No. 841.
Orying is a very economical method
of "putting up" many vegetables and
fruits when sugar prices and prices
of cans are high. The drying- may be
done in a regular fruit drier or. if the
quantity is not too large, the warm
ing oven may be utilised, care being
taken not to have too great heat.
Anyone who uses an electric fan In
hot weather can press it into service
as a fruit drier.
Dried Cherries. Wash, drain, dry
and pit. or leave unpitted according
to the size of the cherries and the
use for which they are intenaea.
There is loss of Juice In pitting, but
if care is exercised much of the Juice
can be saved and either used at once
in desserts, sauces, or summer drinks
or put up in sterilized cans for winter
u. Spread the cherries in a thin
laTer on trays to dry. Dry from two
to four hours at a temperature of 110
to lott Fahrenheit. The temperature
must be raised very gradually. "Con
dition" the fruit by placing in boxes
and pouring from one box to another
on three or four successive days to
give a uniform degree of moisture
before packing away. If found too
moist, give tho fruit another short
period on the drying trays. Cherries
should be slightly leathery in texture
not dried hard.
Candied Cherries may be made from
ordinary pitted canned cherries, hence
it ks often desirable to put them up
In the ordinary way and convert them
in to candied cherries later when
more time and sugar may be avail
able. If fresh cherries are used they
should be pitted and simmered gently
In their own Juice until tender. Sugar
is gradually added (usually about M
pound for each pound cherries) and
the cherries are simmered In the
increasingly heavy syrup until they
are saturated with sugar and are
somewhat clear looking. An easy
way Is to boil them up on successive
mornings adding a little sugar daily
and letting them stand in the syrup
between whiles until they are ready
for draining. This saves watching
to prevent burning and over cooking
and really uses less fuel and labor.
When the cherries look firm and
clear after this treatment drain from
the syrup (which may be used with
another batch of candied cherries or
combined with apple juice for Jelly,
or used in a rruit conserve or in
mince meat or as a table syrup) and
spread out on platters to dry a little.
Then roll in granulated sugar and
keep well covered, in a tin box. A
maraschimo cherry" flavor may be
given by adding" almond essence to
the syrup towards the end of the
ireaimenc. i se tnese cherries as
candy substitutes or in cakes and
desserts and fruit salads. Pickled
cnerries in Drine. use very large
dark- red cherries. Allow 1 table
spoon salt and li cup vinegar to each
quart cherries. Dash the cherries,
but leave on the stems and do not
pit them. PAk into sterilized cans.
Dissolve the salt in the vinegar for
each jar, add to the cherries and fill
to over flowing with cold water. Seal
immediately. No heating is necessary.
Keep four months before opening and
use as a relish instead of olives; or
use in chutney, or curries, or Spanish
Pickled Cherries in Vinegar
(Sweet). Wipe and stone the cher
ries, place In a stone crock, cover
with vinegar and let stand 24 hours.
Drain off the vinegar, weigh the
cherries, return them to the Jar in
layers with an equal weight of sugar.
Stir daily for two weeks, then seal in
sterilized jars without heating. A
little almond flavoring added to
bright red cherries done In this way.
makes one k ind of "mock maraschino"
cherries. The cherry vinegar may
be sweetened and bottled for use in
, sweet picKiea cnorries spiced. For
i pounas stoned cherries, weighed af
ter stoning, allow 2-V pounds (5l
nuear, pun vinegar, 3 ounces
nnamon, 1 ounce cloves and 1 onnr-e
Ispice. with a blade or two of
ii lined. lie trie unices In n hi kii
hem in the vineear. add th ouo-.-
nd when it dissolves pour the hot
yrup oven- the cherries. Drain off
no noil up the syrup, pourlne- it nvor
tne cnerries on lour successive morn
Incs. Then heat all toirethr
in jars wnue hot.
" preierred the chprrlo v v.
left whole. withtheir stems on iil-o
ickled crabapples. In this case thev
must an be pricked over (with ih
r tour aarning needles set in a cork)
eiore me syrup Is poured nn.
hour or half sweet pickled ,-herrio.
l iuc tiierr es or mv0 wnnio m
rererrea ana cover w th vinenr fr
nours. urain and heat the vine
gar with mixed pickling spices if de-
sirea, or simply with a HtHo ooiAr
eed. mustard seed, a blade of m
an cook pound of figs, either
light or dark) until the kln Is tender
and the water nearly all evaporated.
A strip of orange or lemon peel may
be cooked in the water if liked. Chop
the figs' (discarding the stems) and
return them to the remaining liquid
with 2 tablespoons sugar and a little
orange or lemon Juice to taste. A few
chopped nuts may be added If liked.
Cook to a good spreading consistency
and put between the layers of a layer
cake (simple or rich as preferred).
Sprinkle the top with fine granulated
or confectioners sugar lnrtead of
return to the pan and cook until the
mixture is thickened and smooth.
Plainer Lemon Filling for Cakes
One egg yolk, cup sugar, 2 table
spoons lemon Juice. 1 teaspoon grated
lemon rind, Vz cup boiling water, 2
tablespoons flour. Mix the sugar and
flour, pour on the hot water. mix
smooth and cook until thickened.
Then beat in the egg yolk and cook
over hot water until this also thick
ens. Then beat in the butter and
lemon juice. Spread between the lay
ers of cake when cool. Sprinkle th
top of the cake with powdered o
fine granulated sugar.
SALEM, Or.. .Tul 1. Please Rive at
your earliest convenience some direction
for drying cherries. Can you tell me also
how to pickle cherries and candy them,
1 am a newcomer to Oregon and hav
never had so many cherries before. Thank
ins you In advance, MRS. J.
Cherries may bo dried either with
PORTLAND, Or., June 25. yeii
please tell me how to maka marshmallow
witn gelatine nnd with cum arable? Would
like also to know how to make Mexican
tamales. Thanking you in advance.
B. G. T.
I hope the following la what you
want. Care ami "knack" are needed
in making marshmallows, first to beat
to the right consistency and then to
Gelatine Marahmallows) Two ta-
blespons gelatine, 2 cups sugar, 1
cup water. 1 teaspoon vanilla, 1 egg
white (may be omitted). Soak the
gelatine In V4 cup water until fully
swollen, then dissolve over hot water.
Boil the remaining water and the
sugar to a eoft ball, then pour on the
dissolved gelatine and beat until
light. A lighter texture la obtained
by adding stiff beaten - egg white
when the beating is partly done.
Pour Into an oiled cake tin of such
a size that the mixture will be one
inch thick. When firm turn out on
a board, thickly dusted with corn
starch. Cut into inch cubes (or cut
with a small cutter in rounds) and
roll each cube or round In corn
starch, or in a mixture of cornstarch
nd sugar. It is a good plan to roll
the sides of each strip In the corn
starch as cut before cutting the strips
Gum arable marshmallows 3 Ounces
gum arable, one cup water, one cup
sugar, one egg white. Dissolve the
gum in the water, then boil with
the sugar about ten minutes. Pour
upon the stiff beaten egg white, beat
until fluffy, flavor with vanilla, rose
ui uiaiige nuwer water, pour into an
oiled pan and finish as above.
Mexican Tamales Have a chicken
(or a piece of lean pork or veal)
cooked until tender in barely enough
boiling water to cover. Remove the
meat and chop it fine, returning the
bones to the broth. Have ready
either clean, wide, fresh corn husks.
or dried corn husks steamed until
pliable. Remove the seeds from 8 or
10 Mexican chill peppers, and either
pound the pods fine or soak in water
and scrape the pulp smooth. Dried
chili powder (to taste) may be used
if preferred. Peel six ripe tomatoes
and cook with the peppers (with or
without a chopped onion), then strain
to remove the seeds or strain canned
tomatoes If fresh are not obtain
able. Simmer this mixture until well
reduced. Use the regular tamale
meal if available, if not take 3 cups
of ordinary cornmeal and stir into it
enough chicken broth to moisten It
thoroughly with salt to taste. It
stand until well swollen. Then mix
about one-half the tomato-pepper
mixture with the chopped chicken
meat, seasoning go taste. Take a
large corn husk and put on it a thin
layer of prepared cornmeal. then about I
one tablespoon of the tomato mixture.
then two tablespoons of the chicken
mixture and if liked a stuffed Olive.
Let the roll of chicken meat come
nearly to the end of the cornmeal, and
the cornmeal nearly to the end of
the husk: then roll up neatly, enclos
ing the olive in the chicken meat, and
the chicken meat in the cornmeal
mixture: wrap the husks well over
the ends, tying them firmly with
twine or strips of corn husk. When
an tne tamaies are prepared, arrange
cnem on tne top or the bones in
the broth, add a clove of garlic if
liked, cover and let steam or sim
mer one hour. Serve very hot. Com
bine the remaining broth with toma
toes for a Spanish tomato soup or for
plain Spanish sauce, or use with peas
tomatoes, onions, olives and bits of
bacon for service with a Spanish
If no corn husks are available the
same Ingredients may be combined
in "tamale pie" or in "huskies
tamales steamed in small fireproof
DaKing dishes. The "tamale pie"
mignt De steamed in a casserole or
a covered tin. If the meat sauce
and cornmeal . are combined In this
larger form. It is generally desirable
to have a little extra sauce to pass
witn tne tamale pie."
PORTLAKh, Or.. June 17. Dear Mlaa
Tingle: I should like to know how to
make a kind of fried cake that looks like
a rosette or rote and is served with Jam
or preserves. It is crisp and not very
sweec. in&nKing you. ftl KS. E. H. H.
I wonder If the following: Is what
you want. They are quite pretty if
nicely fried and rolled in sugar.
Fried rose tarts Two eggs, flour to
knead, teaspoon salt. Beat the
eggs and work in flour to make
stiff, elastic dough. Knead very thor
oughly and roll out as thin as possi
ble as for noodles. Cut into rounds of
3 different sizes. Put one of each size
Star Shaped Mold-Style H
By serving Jiffy-Jell Real-Fruit Desserts
Tiffy-Tell desserts are rich Serve it now when sugar is so
scarce. Add fresh fruit or ber
ries if 3'ou like.
Also" try lime-fruit flavor for
tart, green salad jell. Also
mint flavor for mint
iell to serve with
in fruit. A bottle of condensed
fruit . juice comes in each
1 hey are ready-sweetened
and acidulated. You simply
add boiling water, as directed
on package, then the liquid
fruit essence trom tne viai.
Also mix in fresh fruit, if de
sired, and let cool. No sugar
Jiffy-Jell is economical. One
package serves six.
It saves your sugar, for we
put the sugar in it.
It is rich in fruit, for the
bottle of flavor is the con
densed juice of much ripe
Millions have adopted Jiffy
Jell as the ideal fruit dessert.
teaspoon cue -
Individual Dessert Mold Sty lc4.
The same in pint sute Style C
Set of Six Individual
Assorted styles of aluminum.
The six will hold a full package
of JifTy-Jcll. Send us six )
trade-marks and we will mail you
the set of six, valued at 60 cents.
10 Flavors in Class
A Bottle in each Package
Mint Raspberry , ortwise
CUetry I'lneapple Coffee
"WraRcers Cr Son A A
New-style dessert spoon, Vm. Rogers & Son AA silverplatc, guar
anteed 20 years. Contains no advertising. Send two (g) trade-marks
and 10 cents for first spoon, then we will offer you balance of the set.
An aluminum half-pint cup. Fill
twice with boiling water, at per
directions, to dissolve one pack
age JifTy-Jcll. Use as a standard
cup in any recipe.
Send two (g) trade-marks for
Gifts to Users
Bur Jiffy-Jell from your grocer. Cut out
the ffl) trade-marks in the circle on the front
of Jiffy-Jell packages. Send 6 for any pint
mold or the Set of Six Individual Molds.
Send 2 for the Jiffy-Cup, or 2 and 10c for
The pint molds ara follow nil aluminum:
fltyle B Pint Mold, heart shaped. .
Styla C Pint Mold, fluted as abova.
Style D Pint Salad Mold.
ntyle K Pint Mold with plnnaclta.
fetj-lo M Pint Mold, atar aha pad.
Sam as Illustrated at top.
... .Style E
-....Set of Six
. . . .Silver Spoon
for nny pint mold
or the Pet of eix.
Send 2 for JifTy
Cup. Fend t and
10O for epoon.
Jiffy Dessert Co.,
I enclose g) trade-marks for
which mail the gifts I check at side.
Encloae 10c for poet age and paoklns oa th
High Buttoned Shoes Best
for Playing Children.
Lott Footwear Allow Snfk to Be.
rnme firlmy With. Sand and Moil
that Seep tn.
NL.KSS the romper-clad youngster
feet when playing about the back
yard sand pile, or the still more
fascinating mud puddle, it is better
to keep him in high shoes than in
oxtords or slippers. Little white
socks do gft so terribly grimy with
the sand and soil that seep into low
footwear, and it is almot ImpoBHOie
to ftet the feet of the socks white
again, soap and rub as ono will.
llieh shoes will Keep tne wnue
socks from being ruined, and the bent
sort of hlprh shoes for a small child's
play hours are button shoes. trail
ing shoe laces are dangerous things.
They have caused many a bumped
nose or badly skinned- knee, and
there is real dangnr from this source
when a child is apt to dash across a
public highway in play. Button shoes,
Of sturdy tan learner, witn Drown
socks to match, are the beet for play
hours, unless the little one is per
mitted the Joy of going barefoot in
the grass or of wearing open sandals
which are next best to going barefoot.
Many of the summer frocks of voile
and georgette are trimmed witn tiny
tabs or loops of plcot rinoon tnat
project from edges or collars ami
skirt panels. Inch-wide picot ribbon
Is used and the tabs are set an inch
A Bargain If
it were only in jour color.
BUT why not buy that
dress at a bargain and make
it your color with
together, one on top of another, and
nd 1 tiny red pickling penner or two Pinch together in the middle so that
according to personal taste. Add 1 I " ls shaped something lik--a rose. Let
easpoon salt and 4 to 6 table- I stand about 15 minutes, then fry like
poons sugar (the latter acrordine- doughnuts in hot fat. drain well and
rui tne scallops
ose jam or rose
jelly or any other preferred preserve.
Serve as a tea accompaniment or with
a fruit salad, or whipped dessert of
to personal taste) for each quart jar. sprinkle with sugar. 1
Pack in the cherries not too closely) of the "flower" with r
over witn the hot vjnegar and seat
t once. Use in place of ordi narv
i""iea ae a rensn witn meats.
Phelactine, New Wonder
Worker for Hair Growths
(Canoe Even the Root to Come Out)
puf fed-up feet and corns
PORTLAND. Or.. May 7. Ploa. !.
recipe tor a rhubarb conserve with plne-
hmijio. ifo ror a nit rilllnR for layer
l"t aoes not call for much ner
Thanking you. A READER.
1'am very sorry you have had to
wait for your answer, but several
rhubarb conserves (which I hope you
saw) were given comparatively re
cently in this column, so that other
.111.1 .. V 1 .1 xmu V" Li.lliv, 1 11 .11, A 1 J LUG I .
following rhubarb conserve: 1 medi- I Use 11Z IOT aching, burning,
uni size pineapple (fresh or canned)
cut into small dice. 4 cups rhubarb.
wiped and strung and cut into dice of
similar size. Two oranges cut into dice.
the grated rind of one or two oranges
(as preferred), juice of 1 lemon, Vz
cup white bultana raisins, well
washed, 2 or 3 ounces blanched al
monds, cut into strips, b cups sugar.
Arrange fruit and sugar in layers in
preserving kettle and let stand to
draw out the iulce. Then cook rapid
ly, stirring often until of the desired
thickness. The rapid cooking will
keep it light In color. Add the al
monds just before taking from the
fire. Store like jelly covered with
parafflne. A similar conserve made
with ground cherries or sliced yellow
tomatoes is also good and is economi
cal when the rhubarb is home grown.
The amount of sugar in the above rec
ipe might be slightly reduced it de
Fig filling for cake Wash, soak
By an entirely new and perfectly harm
lesa method, any woman afflicted with i
srowth of superfluous hair can now re
move the disfigurement completely rootx
Included In juet a few lecondi. ln-t
that glorlou newa?
The recently discovered phelactine proc
ess l altogether different from electrical,
depilatory ami other method heretofore
employed for the purpose, it I the only
thins that enaDie one 10 remove rwn
v s TJt ar'A l j 4
T!Z"-A JOY TO
Pfinr ' TinCn I" "' " home without expert
l Inr . I Inrl I rrl" I assistance. The reault cannot be doubted.
0U1VL,' IIULU I LLI for the user ,ee the hair-roots ; wlth-her
7 I own eyes. A atlck of phelactine, with
Good-bye, sore feet, burning feet.
swollen feet, tender feet, tired feet.
Good-bye, corns, callouses, bunions
and raw spots. No more shoo tight
ness, no more limping with pain or
drawing up your face in agony. "Til"
is magical, acts right off. "Tlz draws
out - all the poisonous exudations
which puff up the feet. Use "Tis"
and wear smaller shoes. Use "Tlz"
and forget your foot misery. Ah!
how comfortable your feet feeL
Get a box of. "Tlz" now at any drug
gist or department store. Don't suffer.
Have good feet, glad feet, feet that
never swell, never hurt, never get
tired. A year's foot comfort guaran
teed or1 money refunded. Adv.
slmole Instructions, can be procured
any drugstore. It Is odorless, non-irritating,
non-polsonou (a child could eat
It without Injury). The method Is o
thorough that the skin ls left perfectly
smoot and hairless, bearing not the least
evidence of Its former blemlnh. Adv.
Banker's Friends Elated
"Twelve years ago I became afflict
ed with stomach trouble which stead
ily became worse. I frequently be
came prostrated with colic attacks
and bloating. My doctors wanted to
operate for gall stones. I wished to
avoid an operation and on advice of a
friend tried Mayr's Wonderful Rem
edy with excellent results, as since
taking It about 2 years ago my trou
ble has entirely aisappearea. it re
moves the catarrhal mucus from the
intestinal tract and allays tne inflam
mation which causes practically all
stomach, liver and intestinal ailments,
including appendicitis. One dose will
convince or money refunded. At all
fray i .k'-HS
Appear At Your '
If you receive a sudden
caller or an unexpected in
vitation you can feel con
fident of always appearing
at your best. In but a few
moments it renders to your
skin a wonderfully pure,
soft complexion that is
To Overcome Redness,
Tan, Freckles, Blotches
If your kln is unduly reddened,
tanned or freckled. Just dab a title pure
mercoliied wax on the face and allow it
to remain over night. When you wash
off the wax tn the morning, fine, flaky,
almost invisible particles of cuticle oome
with it. Repeating thl dally, the entire
outer skin is absorbed, but so gradually
and gently, there's not the slightest hurt
or inconvenience. Even the stubborn-
et freckle re affected. The under
lying kin which form th new com
Dlexion I o clear, fresh and youthful
looking, you'll marvel at th transfor
mation. It's the only thing known to
actually discard an aged, faded, muddy
or blotchy complexion. One ounce of
mercollzcd wax. procurable at any drug
store, is sufficient in most oases. Adv,
IM TEN DAYS
Th Uaeqaaled Beaatifu
UmJ ant Endorm&
Guaranteed to remosrs
tan, freckles, pimples,
liver-spots, etc. Ex
treme cases 20 days.
Rids pore and tissues of impurities.
Leaves the skin clear, soft, healthy. At
leading toilet counters. If they haven't
it, by mail, two sizes, 60c. and 51.20.
NATIONAL TOILET CO.. Parim. Ten.
Bold by Skldmor Drux Co. wl o lb.es
Ifouel counters .
dyes will revive your
restore the old color
give a beautiful
new color or
change an unbecom
ing color in almost
any article of wear
ing apparel, and in
curtains, hangings and many other household
articles as well. Look for the DIXIE DYE
cabinet on your dealer's counter.
Or to prove to you that DIXIE DYES are
the finest on the market, we will mail you a full
size package on receipt of 10 cents, together
with our confidential booklet "What You Can
Do With a Really Good Dye". This booklet
gives many dyeing secrets that will help you
combat the high cost of clothing. State which,
color dye you desire when writing.
CLAItlii:, WOOIiAHO I)Hni CO., Portland, Oregon,
Till-: WHI TK 'I All COMPANY, Vrnff Street, rw York.
Concerning a Beautiful
CompleXiOn &nd an Unusual Voider)
Culture, personality, dress all contribute to that undeSnable thing
called beauty but of all factors, the subtle charm of a beautiful complexion
is easily first.
Have a complexion that invites the most critical gaze a skin radiantly
beautiful in sunlight or under the glare of bright, artificial light. Win th
admiration that only a complexion which bespeaks the bloom of youth can
gain, by using
Its final touch imparts to the most lovely natural complexion nn added
subtle charm and gives even rough skins a velvety smoothnets3 that chal
lenges close inspection.
White, Pink, Flesh, Cream and the Exquisite
New CARMEN BRUNETTE Shade
50 Cents Everywhere
TTt"? V I f A"1 The Pew shade Carmen Brunette
I tijtl V I 1 CI ha proved so popular we know
you v.ou.,1 like to try it. Send 12 cant to cover prtst cja4
packinK and we'll send yon the handy purse six box om.
taining two or three weeks' supply and a mirror. Or w1
send any other shade preferred.
Th Finmi Touch" . ' StsUord-Miller Co., SI. Louis, Mo. j