AUGUST 22, 1920
rest of the milk to make a very thin
NEVER WERE SWEATERS MORE POPULAR
NOR STYLES MORE VARIED AND CHARMING
Great Many Summer Creations Are Airy Affairs Made of Iceland and Shetland Wool in Very Open Stitch,
A Mere Veiling of Wool Threads.
creamy" batter. Put this into the
hissing; hot well - greased pop - over
cups, filling- them less than half full.
Put into a hot oven and bake about
25 minutes without opening the oven
door, then very slightly lower the
heat if necessary (but not too much
or they will fall) and leave in until
crisp and firm as described above.
Pop-overs may be used not only as a
hot bread or muffin, but also as cases
(instead of pastry) for "patties" filled
with creamed meat or fish or other
savory mixture: or they may be filled
witn Jam, Jelly or . hot appla sauce.
3
sprinkled with eugar and eerved as a
hot dessert.
The same batter may be used to
mm
make Yorkshire pudding (baking; it
In a hissing- hot greasy baking dish
or square baking pan instead of in
cups), or for baked "fruit puffs," or
for French rolled pancakes, the kind
you serve sprinkled with sugar and
lemon juice, or "filled" with jelly, or
jam or some kind of savory hash of
meat or fish.
Recipes for dill pickles have been
given in this column since your, letter
was written. I hope you saw them.
r
THE SUNDAY OREGONIAN. PORTLAND,
'Hi !
f; ; ft .." . . vf";"- f
I i fF t i $' f r "t.-f - vsL4" - -
$7ijDOT7S
X
1
favor. One of these waist-lengrth
sweaters, seen at Magnolia, Massa
achusetts, one of the most exclusive
shore resorts on the coast, was of
PORTLAND. Or.. Jnna 21. Will von
please tell me how to make the old
fashioned watermelon rind pickles, also
how to make lemon marshmallow cookies,
and a kind of sausage made with cot
tage cheese? Thanking" you in advance.
MR. M. Ij. D.
"Watermelon pickles Use only the
thick white part of the rind, having
removed the green part and all re
maining pinkish pulp. Cut the white
part into pieces of suitable size, or
into fancy shapes If desired, and
cover with boiling water in which
1 scant teaspoon alum to 1 quart
water has been dissolved. Let stand
over night, then wash thoroughly in
rresn. water, and cook in freeh water
until tender, but not soft." Drain
and cover with a syrup made with
equal measures of sugar (brown or
white as preferred) and vinegar,
with spices to taste. Usually cup
spices to 1 quart vinegar will .bo
about right, and a mixture of 2 parts
Btick cinnamon with one part cloves,
a blade or two of mace and a tea
spoon or so of alspice is a favorite
proportion. Some makers add a bit
of stem ginger or one or two tiny
red pickling peppers to give piquancy
to the pickle. A. tiny bit of bay leaf
or lemon rind may also be added if
liked. Drain the rind very thorough
ly and add it to the syrup. Heat to
boiling point and let cool. Do this
several times until the rind looks
clear and translucent, then pack it
into Jars, boil down the syrup if
necessary, or simply heat to boiling
point, if it is rich enough already.
Pour over the rinds and seaL
Following are recipes for one kind
of lemon marshmallow cookies and
cottage cheese sausage, but as many
variations are possible in both, I can
not be sure they are what you want.
Lemon marshmallow cookies Two
cups sugar, 2-3 cup crisco or similar
shortening, 3 eggs, 7 tablespoons
lemon Juice, grated rind of 1 lemon,
1 teaspoon soda, '1 teaspoon salt, flour
to make a light rolling dough. If
....... , . . , . . .j v.. . - " 1 .- u v man U. UgUt. lUtllllfi UUU,1I. A L
mohair yarn in a rib stitch o drop- pastry flour is not obtainable, mix
stitch that gave a broad stripe effect. a little cornstarch with ordinary flour
SOMEONE ventured to remark,
early this summer, that sweaters
would not be worn quite so much
this season that they would be re- '
placed by sport coats of soft wool
fabric But surely the display of
knitted sweaters at every summer re
sort from Bar Harbor to Atlantic City
has given the lie to this assertion.
Never were sweaters more popular,
and never have sw'eater styles been
more varied and charming.
A great many of the summer sweat
ers are airy affairs, made of Iceland
and Shetland wool in very open s'titch
a mere veiling of wool threads
through which the dainty fabric and
trimming of a blouse are quite visible.
Such a sweater is just warm enough
to be comfortable on a summer day
by the sea, and it gives style and
color to a simple sport costume of
skirt and blouse.
Color Is Important. .
These pretty, gauzy knitted Jackets
fe matched carefully with sport hats.
A girl in a white linen skirt and
flesh-tinted georgette blouse wears a
knitted coat of rose or coral pink and
her hat is a lovely affair in the pink
shade. Perhaps she has a parasol to
match. Or hat and sweater may be
turquoise blue, or corn color. Very
smart sweaters of the sort are navy
blue and accompany blue and white
frocks of checked gingham, or of
white linen with blue hairlines. But
as autumn draws near sweaters of
slilthtly heavier type are noted. It is
wonderful how many new sweater
models .appear; every week something
novel and charming makes its bow
and women who are clever with knit
ting needle or crochet hook begin
enthusiastically to reproduce the new
style. The shops at summer resorts
that carry a stock of knitting yarns
do a thriving business.
What has become of all the sleeve
less, po-cal'ed "polo sweaters" of last
summer? They have disappeared ab
solutely. No sweater minus sleeves
has smartness now, though some of
the new sweater sleeves are very
short ones. The tennis sweater, for
instance. has sleeves to the elbow
only like the abbreviated sleeve of
the regulation tennis shirt. This
sweater is worn during play and
good avarm, long-sleeved sweater is
supposed to be donned after the game.
One "warms up" for a set or two in
the short-sleeved tennis sweater and
Uien slips the garment off. You can
not play tennis, you know, unless you
are thoroughly warmed up and the
joints limber and the blood racing
The hotter the day, the more freely
perspiration pours from the pores
the better a tennis enthusiast Is
pleased !
Ciood-Lnokins; Sweater Seen,
A good-looking tennis sweater
noted at the Newport Casino was o
colden brown wool in slip-on style
but the front opened all the way
down to the belt with a wide turned
back tuxedo collar. Below the bel
was a fluted peplum about 16 inches
above the elbow and had no cuffs.
The girl who wore this sweater had
on a short tennis skirt of crisp white
linen and a very simple tailored waist
of cross-barred madras. She looked
very business-like as she stepped out
on the court and indeed was an ex
pert wielder of the racket.
Another tennis sweater has a ribbed
stitch and the set-in sleeve is ribbed,
too vertically to correspond with the
ribs in the sweater. This model is
bright orange in color and is a
straight slip-on with rounded neck
and elbow sleeves. A girdle of braid
ed wool ties around the waist and
there are smart pockets which look
like bags, the .upper part of the
pocket drjawn in by a flat band on
which there is a covered button.
Ostrich Wool Is Nerr Craze.
For the dress-up sweater rather
than the athletic sweater is the new
ostrich wool trimming which is tak
ing the place of angora in popular
fancy. This ostrich wool is looped
like short fringe and two rows of it
on a collar or cuff have a soft, fluffy
curled ostrich elect which Is moat
attractive in combination with the
plain stitch of the garment. A lovely
sweater for wear over a summer aft
ernoon costume is of shell pink, Shet
land wool with ostrich wool trimming
to match. The upper part of the
sweater fits closely and there is a
set-in sleeve which flares gracefully
and ends between elbow and wrist
with a border ostrich wool trimming.
The fluffy trimming edges a shawl
collar that opens to the waistline. Be
low the waistline is a fluted peplum.
ana a wide Knitted sash crosses in
front and ties at the back.
Peplum sweaters are only for slen
der women, and they look best on
rather tall figures, for unless there is
considerable length of skirt below
the flaring peplum the effect is apt
to be chunky and heavy. Better for-
short, not'slim figures, are the grace
ful Tuxedo sweaters. In silk, these
Tuxedo models are especially grace
ful and give good lines even to stout
women. New models in the Tuxedo
style come with smart combinations
of stitched and in all the favored
colors.
Surprisingly enough, the bolero
surplice sweaters look rather well on
plump women and on short women
There Is a cunning suggestion about
these little knitted jackets which
makes them very attractive. Some
models with surplice fronts that cross
and extend into sash ends have loose
dolman sleeves that give the garment
a wrap effect. These pretty sweater
wraps are ideal for summer evenings.
They do not muss sleeve frills or
cuffs of the frock .and the dainty
wrap is Just warm 'enough without
feeling bulky. A pretty model of
white worsted with tassels on the
sash ends is trimmed at neck opening
and sleeve with white ostrich wool.
Waist-Length Svreaters In Favor.
The surplice models and slip-ons
ending In a flat belt at the waistline
are very popular. Skirts are so smart,
and many of them are so expensive.
that the short sweater which hides
The sweater had surplice . fronts ex
tending not in sash ends but in a
wide, flat belt that went twice around
the waist and tied in a loop and long
ends at the back. A tuxedo collar to
the waistline finished the front edges
of the sweater. This natty jacket was
worn with a frock of white Irish
linen, most simply made, the skirt in
three scalloped and piped tiers and
the bodice with square, piped neck
line. A brown milan sport hat
matched the golden brown sweater.
The middy sweater is a most
charming new model. It has set-in
sleeves to the wrist and the lines at
shoulder and arm are very trim. A
small breast pocket is set at one side
and the square neckline is finished
with a band of close knitting done on
finer needles. The neat belt is made
in .the same way.
Summer Petticoats of IJnen.
Linen is the fabric of fabrics this
summer, for frocks, suits and blouses,
and now appear petticoats of white
linen for wear under the sort of
frocks that are apt to "show through"
when one stands in a strong light.
These petticoats used to be made of
pique but linen Is now the proper
fabric, soft, rather heavy white Irish
linen that give much bette.1 lines
under the frock than pique, which
was always a bit bulky in a petti
coat.
Dozens of new sweater styles have
appeared this season, but this tuxedo
surplice (8977) is a r-al novelty, Just
launched. Th. ont: tuxedo collar
makes the waist-length garment very
graceful, and the belt goes around in
surplice fashion to tie at the back.
The sweater is made of mohair yarn
and is a gcod varm model, for t: e
collar may be turned up arounc the
neck and lapped. The new dropped
stitch effect, with a smart stripe sug
gestion, is evident in sv-jater and
collar.
This good-locking mohair middy
(S510) has just come out and soon all
the girls will be copying it with busy
knitting needles. It has shapely
shoulders, you see. and a set-in sleeve
that also gives shapely lines to the
arm. The little breast pocket is cap
tivating, is it not? and so convenient.
too! And the mitered 'land of straight
knitting is a very pretty wav to fin
ish a square neck opening. The belt
was made in very fine, close stitch.
on tiny needles and is stayed at the
edge by a stitch in contrary direction
so that the belt -will not stretch
lengthwise.
to give a more tender texture. Beat
the shortening, sugar, lemon juice
and eggs together, then add the flour
Lfted with the soda and salt. Roll
hin, cut out and bake in a moderate
oven. When nearly done put
marshmallow on each cookie and give
reduced heat so that the marshmal
low spreads Just over the top. Decor
ate with chopped nuts or cherries or
eave plain, as preferred.
Cottage cheese sausage One cup
cottage cheeBe, 1 cup bread crumbs
or cold boiled rice. Vt. cup peanut
butter or 2 tablespoons melted short
ening. cup chopped peanuts or wal
nuts, XVz teaspoons salt, 1 tablespoon
lemon juice, 1 or 2 tablespoons finely
chopped onions, teaspoon powdered
sage (or more, to taste), teaspoon
powdered thyme or 1 tablespoon
parsley as preferred, teaspoon
mace, 4 teaspoon pepper, 1 teaspoon
sugar, teaspoon soda, 1 tablespoon
milk or more if necessary to moisten
(depending upon the dryness of the
crumbs): mix all thoroughly to
gether. Other seasonings may be
used if liked, pimento, for instance
(in which case the sage and thyme
would be best omitted). Form Into
sausage-shaped cakes, roll in flour
or fine crumbs and brown in shallow
fat or in the oven, or egg and crumb
and fry in deep fat; or form into
a roljand bake until brown, basting
with a little rat: or piace in a ran
ine nowder can. cover and steam until
heated through, tnen serve not or
cold in' slices, with tomato sauce or
lettuce and salad dressing-.
deep. The slecvts were bhort well not an inch of the skirt finds special
PORTLAND, Or., Jnne 21. Will you
kindly give me airectlons for makine pop
overs that really will puff? I have tried
several recipes and . different kinds of
baking powder, but mine are always .more
like muffins than "puffs." Would like
alno a recipe for dill pickles. Thanking
you tin advance, MRS. L. M. M..
THE best texture for pop-overs is
X obtained without making powder
and with a very thin batter con
taining a rather high proportion of
egg. The pop-overs are raised by the
sudden expansion of air and steam in
the batter, resulting from placing
them in a very hot oven. To prevent
falling they must be left in the oven
(after they are raised and brown and
look done), until they are firm In
the "cracks," otherwise, as the ai
in them cools they will be leathery
instead of crisi and will fall dis
mally.
Pop-overs One cup milk, 1 cup
sifted floUr, 2 eggs, Va teaspoon salt.
Iri making larger quantities th(ee
large eggs may be used with one
pint each milk (or mixed-milk and
water) and flour. Put about Vi tea
spoon shortening into each pop-over
cup or each cup of a heavy iron muf
fin pan. Tin muffin pans are not so
good for pop-overs as the heavy iron
kind. Brown fireproof custard cups
may be used. They chou'.d be not
simply "well greased," but should
contain enough hot grease at the
bottom to "swish around" a little
and hiss when , the batter is dropped
in. Put the' greased cups into the
oven so that they will be very hot by
the time the batter is mixed. Sift
the flour and salt into a bowl, make
a "well" in the center, drop into it
the eggs (unbeaten) and mix smooth
ly, using a little milk as necessary,
to a smooth medium thick sticky
batter: beat very well at this point
to entangle as much a? possible. I
Then thin down gradually with the
PORTLAND. Or.. June 20. 1!20. Dea
Miss Tingle: Will you please tell me how
Ions" and In wnat klna ot oven 10 mi
the following cake? I used a three-minut
oven and turned down blase almost hal
when cake had been in ten minutes. Th
cake fell and was toush. Three eegs.
cap sugar, cup flour. 2 teaspoons bakln
nn wrier. w teasooon salt. teaspoons con
water, 1 teaspoon flavoring. Beat eftgs. a'Jd
sugar, flavoring, water and flour (with
bakinc powder) beating all the time. Bake
in creaEed layer cake tins. receive a
great deal of help Irom your column,
"Ml. .
The temperature for the kind of
cake you describe should te from 35
degrees Fahrenheit to 0 degrees
Fahrenheit, not higher. Tbis Is some
times described as a "very moderate
or "slow to moderate" oven; but not
knowing the kind of oven you use,
I cannot say just how l-.-ntc you need
to turn on the gas to raie it to thi
temperature. It should be about th
temperature for loaf bread or perhap
very slightly lower. The time will
vary with the size of the tin
consequent thickness of the cake. Fo
thin layer cakes the temperature may
be very slightly tilurner than for
thicker cakes and the time shorter
but the particular mixture you nam
is always Inclined to be tough i
baked in 'thin sheets and is much
more satisfactory and tender if bake
twice or three times as thick as th
ordinary layer cake and then spli
when cool. In such a case it would
need 50 to 65 minutes' baking.
Another way of increasing th
tenderness of texture is to fold i
from two to four tablesooons melted
(but not too hot) shortening, just at
the last.
The method of mixin-r which yo
4
1, .
rr
l3jtLffJI&
ft ft &
!i Broil; l&iv
falsa .(P
mi I
--A-T
Si
g'A'-'lT
A REMEDY
,JUleli$htfulftressinAj
fFhce. $2.00.
KJUAatrWfP"'
Mill
v..
check"tha falling- hair. Have luxuriant,;
well-nourished, beautiful hair and. a. -dean
healthy scalp. . You. can acxximpIislxaH this,
remedy.
HnJgBters- is mat life -any5ofhet
preparation intended fora-sIrrnTar purpose,
Tlris-a jTtoTjeTredy,-ccr.taiuiu no
aicortoL. xtor otiier poison, Jl 3s.ie
li ghf ul-to xrs e;- does not grrmjroiSclbgj
thfuhair. It acts-with, great rapidity.
In many cases one application re-Cesses-
alXriuitation- and scores-afr in-.
SteCESfrjaxscTz, record rights iagfhis;
citgp fbrrr applications shaves
carrjIet3eIyreEev3ed caseso chtryrljJ A"
cxfrwstandiijs.
KTrrll?rrTxBec
jeeay of the Child Consexraticini
LesgjfJmerica writes ussr The
dandinfff lias entirely disappeazxsd.
arainost. pronounced growth of
necjrisipparing--while th&tea-.
cornsir
and trra HAIR-Brttexs. Call fear It.
Sold by drxrg- siores-at $2anri$2
the bottle- If your druggist is-crabo?
it write-direct to Berianlt Mfg Qx,
JlXMr-M .Broadway Seattle, TT 5t Aj
IIS
describe is not the best for produc
ing a tender cake. Yoa might try
the following method, and I would
also advise you to use lVj cups flour
and l'i cups sugar with three eggs,
or you can use the amounts you give,
but "scant" the sugar three or four
so that it is not made heavy, and
put together again with Jelly, lemon
cream, custard cream, fruit filling or
any preferred frosting.
Prepared in this way I think your
batter before baking will have a
much larger bulk than if mixed by
tablespoons. Overmeasurine of sugar ; your method and will therefore be
or the use of recipes with excessive i less likely either to fall or to toughen.
proportions of sugar are frequent (You will also find, I think, that the
causes of tough cakes.
Method for mixing cakes with little
or rib shortening Prepare a cake pan
by lining the bottom only with a
well-fitting piece of greased paper.
Do not grease the pan or line the
sides. Be sure it is amply deep for
the amount of batter you expect to
make. Sift the flour, weigh or meas
ure after once sifting, and then re
sift with salt, and baking powder.
Beat the whites until stiff, add 1
tablespoon of the sugar for each egg
used, and beat just until glossy, no
longer. With the same beater, beat
the yolks with 1 tablespoon lemon
juice or '4 teaspoon cream of tartar
until stirt and lemon colored, adding
the remaining sugar gradually alter
nately with the water and adding a
very little of the flour if necessary,
to secure a texture nearly like that
of the egg whites. Fold the two
mixtures together, folding in the re
maining flour alternately with the
egg whites. If 2 to 4 tablespoons
shortening are used, fold it in (melted
just to oiiiness) at this point. Place
in the prepared "tin and bake in a
very moderate oven (350 to 400 de
grees Fahrenheit) until it no longer
"whispers." Invert the pan to cool.
supporting it on cups or glasses so
that the cake hangs downward In
the pan, and cannot "fall." When
cool, loosen the edges with a knife.
remove the cake from the pan, peel
off the greased paper and frost or
not, as preferred, or split carefully
(cutting round the edges with a sharp
knife and then tearing rather than
actually cutting through the middle)
Concerning a Beautiful '
COVripleXiOn an Unusual Pouida)
Culture, personality, dress, all contribute to that undefinable 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 tha
admiration that only a complexion which bespeaks the bloom of youth can
M CARMEN
COMPLEXION
POWDER
Its final touch imparts to the most lovely natural complexion an added
subtle charm and gives even rough skins a velvety smoothness that chal
lenges close inspection.
method given above, though it takes
longer to describe. Is one of the
quickest possible In practice.
FRECKLES
Don't Hide Them With a Velli Re
move Them With Othlne Doubls
Strength.
This preparation for the removal of
freckles is usually so successful in
removing freckles and giving a clear,
beautiful complexion that it is sold
under guarantee to refund tha money
if It falls.
Don't hlds your freckles under a
veil; get an ounce of Othine and re
move them. Even the first few appli
cations should show a wonderful im
provement, some of the lighter freck
les vanishing entirely.
Be sure to ask the druggist for the
double strength Othine: it is this that
is sold on the money-back guarantee.
Adv.
New Way to Curl Hair
Fine for Outdoor Girl
The silmerine method of curling; the hair
is the proper thins before going motor
ing, boatiov or golfing, or indulging in
any outdoor sport or exercise. This will
not only give the hair the most beautiful
wavy and curly appearance Imaginable,
tut wind or heat will not take the curl
out. The curlinesa Is quickly acquired
and lasts much longer than where waving
tongs are used. Besides, the hair will
be bright and lustrous instead of .ull and
dead looking. When combed. out it will be
as nice and fluffy as if It had just been
shampooed.
Just get a bottle of liquid silmerfne at any
drug or deparmvent store, follow the
accompanying directions, and you will be
timply delighted with the result. This
product Is, ot course, perfectly harmless
and there Is nothing sticky, greasy or un
pleasant about it. Adv.
11.111 iV 'I'lilj r'r
'Torn Final Touch" A
Whits, Pink, Flesh, Cream and the Exquisite
New CARMEN BRUNETTE Shade
SO Cents Everywhere
TflSlI Afldl'leDev shade Carmen Brunette
I fiCaS ft B has proved so popular we know
you would like to try it. fend 12 cents to cover postage and
packing and we'll send you the handy purse size box con
taining two or three weeks' supply and a mirror. Or we'll
send any other shade preferred.
Stailord'HlIller Co St. Louis, Mo.
Would Rather Fight
Than Work
"I suffered for years with stomach
trouble and could not eat and just
hated for anyone to ssy work to me.
I would rather fight. Since taking a
course of Mayr's Wonderful Remedy I
actually want to work, and talk about
eat, I am the last one to leave the
table now." It Is a simple, harmless
preparation that removes the ca
tarrhal mucus from the Intestinal
tract v and allays the inflammation
which causes practically all stomach
liver and intestinal ailments, includ
ing appendicitis. One dose will con
vince or money refunded. At all drug
gists. Adv.
YOUR GRAY HAIR
JUST VANISHES
For Co-Lo restores the
color, life and luster in a
manner nature approves
and the result is. perfect,
every strand restored to the
beautiful original color.
Co-Lo Hair Restorer a scien
tific process perfected by Prof.
John H. Austin, over 40 years a
bacteriologist, hair and scalp specialist
fl
Hair Eij'C
Rorfnrpr f TV..S,i
ChfeaiJ
Ten Co-Lo Secrets
Co-Lo is a wonderful liquid.
Clear, odorless, greaseless.
Without lead or sulphur.
Hasn't a particle of sediment.
Will not wash or rub off.
Will not injure hair or Bcalp.
Pleasing and simple to apply.
Cannot be detected like the or
dinary hair tints and dyes.
Will not cause the hair to split
or break off.
Co-Lo can be had for every
natural shade of hair.
A6 for Black and all Dark Shades
of Brown.
A-7 Extra Strong, for Jet Black
Hair only.
A8 for all Medium Brown Shades.
A9 for all Very Llgrit Brown, Drab
and Auburn Shades.
CO-LO HAIR RESTORER
SOLD BY
ALL OWL DRUG STORES
DEPENDED UPON
IT 20 YEARS
Lvdia E. Pinkham Vege-
1 table Compound Has Been
This Woman's Safeguard
All That Time,
Omaha, Neb. "I hare used Lydia
E. Pinkham's Vegetable Compound
lor over twenty
years for female
troubles and it
has helped m
cry much. X
have also used
Lydia E. Pink
h a m's Sanative
Wash with good
results. I always
have a bottle of
Vegetable Com
pound in the house
as it is a rood
remedy in time of need. Yoa can
publish my testimonial as every state
ment I have made is perfectly true.
Mrs. J. O. Elmquist, 2424 S. 20th
Street, Omaha, Nebraska.
Women who suffer from those dis
tressing ills peculiar to their sex
should be convinced by the many
genuine and truthful testimonials we
are constantly publishing in the news
paper of the ability of Lydi E
Pinkham's Vegetable Compound to
restore their health.
To know whether Lydia E. Pink
ham's Vegetable Compound will help
you. try it 1 For advice write to Lydia.
E. Pinkham Jfedifwe Co. (confiden
tial), Lynn. Mass. Your letter will
be opened, read and answered by a
woman, an! held in strict confidence.
11 ;;i n t n
Valuable Suggestions as to
1
tor those having
ACNE, ECZEIY3A,
by an eminent authority on skin
and blood troubles, FREE upon
request. California Med. Springs
Co., 40 Atlas Bldg., San Francisco.
Hair Often Ruined
by Careless Washing
Soap should be used very carefully
if you want to keep your hair looklna
its best. Most soaps and prepared
shampoos contain too much alkali.
This dries the scalp, makes the hair
brittle and ruins it.
The best thins for steady use li
Mulsified cocoanut oil shampoo (which
is pure and greaseless) and is better
than anything else you can use.
One or two teaspoonfuls will cleans
the hair and scalp thoroughly. Sim
ply moisten the hair with water and
rub it in. It makes an abundance
of rich, creamy lather, which rinses
out easily, removing every particle
of dust. dirt, dandruff and excessive
oil. The hair dries quickly and evenly
and it leaves the scalp soft and the
hair fine and silky, bright, lustrous,
fluffy and easy to manage.
You can get Mulsified cocoanut oil
shampoo at any pna-rinacy. It's very
cheap and a few ounces will supply
every member of the family toe
months. Adv.