8
TTTE SUNDAY OREGONTAN, PORTLAND. NOVEMBER 14, 1920
BRITISH AND AMERICAN AMBASSADORS ATTEND GALA FASHION
I SHOW, LIKE OF WHICH GAY PARIS HAS NEVER BEFORE SEEN
Most Beautiful Models in World Display Dictates of Fashion Before Assemblage of Elite at Shop of Famous Captain Moiyneanx, Hero of War
' and Expert Extraordinary in Designing Wearing Apparel for Women.
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BT STERLING HEILIG. i' R - ' f T ' ' '' 'M " ''(" ' 's -X, X -
PARIS. Oct 23. (Special Corre- ' . y)rr C&S-AS . - V'-!1 : . Jg VpCV'&f ' Ri
sPondence.-I quote from Paris .; , vr X' , MU't
and London papers, for a pur- i ' ' rV-J , x'StsK.'. "Or M r- . - i ' ?&tiB&2ll
pose.
"Captain Molyneux display of 'com
Ins winter fashions this afternoon
was the greatest success of the kind
ever known in Paris." says the Ex
press. Hundreds vainly tried to enter
the salons. Among those present
were Lord and Lady Derby, the Amer
ican ambassador. Lady D'Abernon.
Grand Duchess Anastasie, Mrs. Ferris
Thompson. Comtesse de Turenne.
Duchesse Decazes. Lady Idina Gordon,
Comtesse de Chabanne, Marquise de
St. Sauvour, Baronne de Wodel Jerls
berg. Princess d'Arenberg, March esa
da Chlppico, Mrs. Harry Lehr, Mrs.
Benjamin Thaw, Mme. de Salnte-Alde-gonde.
etc. (a list or allied aristoc
racy that would fill half a column).
- "One hundred and thirty-two models
Were shown, and again and again one
heard a long-drawn "Oh!" of admira
tion as gown after gown was trailed
across the stage by lovely manne
quins, to the strains of music The
English mannequin, Sumurun, scored
a tremendous success; and after the
exhibition, crowds waited outside the
Molyneux salons to watch the de
parture of the famous beauty, as if
she had been a world renowned prima
donna or court personage at a draw
ing room."
t.J quote from the Mail:
r" - Curtain la Raised.
'""Captain Molyneux rang up the
curtain In his salons of the Rue
Royale, disclosing: to the expectant
world 132 models displayed by ten of
the r most beautiful mannequin girls
over- brought together. They include
the famous beauty, Hebe, and Sumu
run, an English girl whose beauty is
of oriental type.
"These dress displays become a so
cial", function. Jewelery being worn
extensively at all hours now, it finds
a place also upon the mannequins who
display the dresses. Among the com
pany, three pearl necklaces apiece
wqro seen on many throats, and the
gloveless hands were glittering with
ririgs set with blocks of emeralds,
sapphire or .rubies, and bangles of
diamonds tinkled at every movement.
Many men were present'
I quote from the Paris New York
Herald:
"Lord Derby, the British ambassa
dor.'and Hugh Campbell Wallace, the
American ambassador, made their
debut. . . . It is difficult to say
who won the blue ribbon for creat
ing the greatest sensation certainly,
the two ambassadors left the 300 and
more spectators as breathless when
they fearlessly marched through the
forbidden territory as did Hebe, who
Is considered the most beautiful man
nequin in Paris.
.,. .. Models .Are Forgotten.
"Models were forgotten, and all
eyes were turned to the ambassa
dorial corner, where the two ambas
sadors proved; by their broad smiles
that they were as delighted with their
first fashion show as a child with a
neVw toy.
"It was owing to the fact that Cap
tain Molyneux had made as great a
success in the dressmaking world as
he did in the British army, that Lord
Drty went in person to congratulate
hfm; and as the British ambassador
is convinced that no man on the face
of the earth would shrink from see
ins ' a display of pretty dresses, he
Invited the American ambassador to
accompany him. .
"Bidding ran high between the two
distinguished gentlemen when the
march of the models commenced,"
concludes the Herald, "but when
they were told that only the dresses
were for sale and not the mannequins,
their interest waned, and they with
drew, leaving Lady Derby to com
plete the bargain."
These long quotations are neces
sary: because they are a part of the
event, and not the least. Also, a
dressmaker's show which, can clog
the Rue Royale with crowds a-gog to
watch, equally, the departure of the
two ambassadors, the cream of great
ladies, and a bevy of lovely manne
quin girls is so unprecedented, even
in the gay French capital, that I feel
glad-to have backing in relating it.
Never before in the history of Paris,
London or elsewhere, did two such
high personages, envoys, plenipoten
tiaries the two dread ambassadors
side by side, with deliberate intent,
thus stand by such an effort of youth
ful industry and beauty, and permit it
to be freely mentioned in the news
papers. On all hands, it is called the "New
Judgment" of Paris.
No Awards Made.
But, unlike the shepherd of Mount
Ida, the ambassadors made no award.
Each fair competitor can claim to
have won the engraved apple. Am
bassadors are diplomatic.
- Should he be asked today, Lord
Derby might remember that black
and white will dominate tnis winter;
that afternoon gowns will have plain
lines with a long waistline, and that
soma gowns have sashes. He may
"have a vague souvenir of gray velvet
with touches of oxidized silver; and
Mr.. Wallace may be able to speak in
telligently of draped velvet. They
might differ concerning Deige and
arold: stamped duvetyn trimmed with
mo key,"' and green duvetyn trimmed
with, black astrakhan, uui me Amen
can ambassador has Dot . expressed
"jmiHW ..f-A-.-.-y.-.-Ji rr-fSsasSSaw Saw-" A.'---'-. jF- rmt bbV ' f v. . :-. -.v. v i w TO'. : ..va : X m
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himself concerning a certain black
crepe eat in dinner dress trimmed
with orchids and worn with ropes of
pearls and a black picture hat. (It
was Hebe.) And the British ambas
sador is. equally diplomatic anent a
green and yellow brocade evening
dress, practically backless. (It was
Summurun.)
The two keen intellects, who look
proud nations coldly in the eye. were
even dazzled. Lady Derby told it, the
next day, that at the end of the show
her husband said to Mr. Wallace:
"Really, do you feel capable, now, of
going back to office work? Suppose
we toddle off and take some tea?"
Together Uiey went off to the Ritz,
Just the two of them, as they had
come, without the ladies. And there
are those who imagine that bits of
conscientious note-comparing came
wafting o- the twilight air of the
Place de la Concorde, as they disap
peared: like "Now, concerning tailor
made gowns. I understand that they
FRUIT CAKES FOR HOLIDAYS
MAY BE MADE IN MANY WAYS
Lilian Tingle Gives Recipes for Delicacies for Thanksgiving and
Christmas Time.
BY LILIAN TINGLE.
THE PECULIAR thing about fruit
cake is that while it takes more
time and money to make than
do most other kinds of cake, it takes
less real skill. Almost anyone can
put together a fruit cake (given the
time and the ingredients and a good
oven) and have it turn out pretty
well, provided it is not allowed to
burn. fc
Aa for the things that may bB put
into a real old-fashioned fruit cake
the list reminds one .of that classic
recipe for mincemeat, "Go round the
house and round the house, and put in
something of everyhing that tastes
good, and then go round the house
again and put in some more."
Some forehanded housewives will
doubtlesa ' have their holiday fruit
cakes for Christmas and Thanksgiv
ing all finished and stored away by
now, but a number of letters recently
received show that others- are Just
ready to begin, and for them come
of the following typical recipes may
be useful.
The first thing to decide is how
much time and money you are pre
pared to spend on your cake. There
is considerable range of choice from
a cake costing about 25 cents a pound
(or even less. If home-dried fruits and
peels and' wild nuts can be used) to
a cake full of the most expensive
kinds of material which may be run
up to nearly J1.60 a pound and per
are plainly cut. What did you think
of that black and white checkered
velvet skirt with black velvet cape
coat?" "Why, yes, tea gowns of lacey
effect, I don't say no; but that recep
tion pajama of printed satin trimmed
with marabou fur . . ."
More baffling than the affairs of
oations!
Obviously, It takes a dressmaking
personage beyond the usual thus to
dominate the press and diplomacy.
Ralph Breed, who is a hard-headed
American buyer and plays no favor
ites in the strictly business chat of
trade circles when he returns to New
fork, and Chicago, was recently
quoted as follows in Women's Wear,
the retailers' dally newspaper:
Surprise la Chronicled.
"Unquestionably,, the surprise of
the season (December last) is the
rapid, sure hold that Molyneux, for
some years the designing head of
Luclle, Limited, has taken among the
haps not taste much better than a
less expensive one, after all.
Next, do you want it light or dark
or "medium"? If you want It light,
use very little or no spice (or use
spice extracts) and select the lighter
colored materials, such as bleached
Sultanas, white figs, citron, red can
died cherries, blanched almonds, co
coanut, candied peach or pineapple
and use white sugar and no molasses.
Color Can Be Determined
If you want it very dark, use a
larger proportion of raisins and cur
rants and a few prunes and dark
dried cherries, walnuts or pecans, and
powdered spices. - Use dark brown
sugar with or without a little mape
line or molasses, and for wetting use
cofee or breakfast chocolate, with or
without a little dark grapejuice. or
dark sweet pickle vinegar (to take
the place of the brandy of the older
traditional recipes. A little caramel
syrup may also be used in making
a "black cake" if desired.
Then of course there1 is the "me
dium" colored fruit cake which will
stand about half way between these
extremes. Personally, I - prefer this
type; but each of the others is good
in its way.
It is a wise plan to allow plenty
of time for a holiday cake like this.
I mean not only baking It in advance
of the occasion, but preparing the
fruit and other ingredients in ad
vance of the baking. This makes the
baking easier and secures a better
quality in the product.
Therefore,, a day or two before you
smartest women of England and
France. When one seeks the rea
son of It. the answer almost forces
itself youth. Sympathetic youthl '
He is scarcely more than a boy
and I think that he has not an em
ploye in the establishment who is
above 30 years of age! Youth up
stairs in the stock rooms and atelier!
Youth apparently in the business
management! Youth visibly superin
tending the show rooms, and slender
young things in gray satin for ven
deuses!
He has put a huBky hero of the war.
in blue and silver, on the street door;
and while it is feminine partiality to
go on about -"the captain" being "as
handsome as a Greek god," this part
is adequately corrected by a British
military cross for devilish young of
fensives around Ypres and : in the
Somme push of 1916. So-this side of
his vogue may be put down as that
of the fastidious art lad who "made
good at man's work.
plan to bake or steam your cake be
gin by washing and picking over the
raisins, currants, dates, figs or other
dried fruits (no matter how clean they
are supposed to be) and setting them
to dry and swell a little In a warm
ing oven or near a stove or radiator.
This is called "plumping" and im
proves both bulk and flavor, to say
nothing of diminishing the propor
tion of that proverbial- "peck of dirt."
Candied Citron and other peels or
candled fruits such as cherries or
pineapple, usually do not need wash
ing, but they do need to be neatly
cut or chopped, or shredded in ad
vance. Fruits like dates and prunes
should be stoned -and sliced, after
washing and1 "plumping" in the drying
oven.
Nats Shonld Be Chapped.
If almonds are used bleach and
shred them; if walnuts or other nuts,
crack and chope them very slightly, as
the pieces should not be too small. If
pecans or Brazil nuts are used re
member that boiling them in their
shells for two or three minutes makes
them easy to crack, without breaking
the meats.
When all the fruit is ready the next
thing is to select and prepare the
pans, choosing pans of suitable size
preferably sucn as may be covered
during the steaming or-during the
early part of the baking, with another
tin (Inverted) of the same size. The
tins should be very neatly lined with
double folds of well greased paper
cut to fit the tin without folds or
pleats and projecting at least one
Inch above the sides of the tin. For
some ovens it is desirable to have
three thicknesses of greased paper
at the bottom and two round the sides.
The plainer cakes may be very
quickly and conveniently put together
by the so-called "boiled method." In
this the prepared fruit, shortening,
sweetening, spices and welting are
all put into a large pan and raised
to boiling point, boiling one to three
minutes according to the amount of
welting used. The mixture is then .
cooled, then the eggs (if any) well ;
beaten are added with any flavoring
extract needed, and the flour sifted
with the salt and leavenng la folded
In last.
Richer Cakes Poasible. .
For richer cakes it is best to cream
the shortening, beat In the sugar, add
the eggs (unbeaten) one at a time,
beating well between each egg and 1
adding a spoonful or two of the flour ;
as may be needed to maintain the j
proper creamed butter consistency, j
Add the liquid gradually in the same
way. maintaining the same consis
tency. Add the fruit and flavoring
and lastly fold in the remaining flour
sifted with the leavening (soda or
baking powder) and salt. Do not add
baking powder or soda to that part
of the flour used in the earlier stages
of mixing.
Baking or Steaming.
Large cakes are best if first
steamed then finished in the oven.
This prevents dryness and burned
edges. If the cake would take two or
2 hi hours to bake, allow 3 hours in
the steamer and Vx to one hour, final
ly, in the oven, according to thick
ness. If the cakes are baked without
steaming, cover with an Inverted
baking tin for the first quarter of the
baking time. Test carefully by sight,
touch, smell and hearing before final
ly testing by plunging in a bright
darning needle or knitting needle. Do
not use a broom straw. Falling Is
frequently caused by repeated plung
ing in of knives or straws before the
cake is firm to the center, or by re
moving before the cake is fully baked
Excess of sugar and shortening will,
of course, also cause falling, so care
ful measuring, or better, weighing, of
the flour shortening and sugar are
very important.
Keeping; la Described.
Most fruit cakes improve with
keeping a reasonable length of time.
The rich cakes keep better than the
very plain ones. Now that the old
fashioned plan of brushing over or
soaking the outside In brandy is not
available, extra care is needed In this
climate to prevent mold on the one
hand and dryness on the other. Keep
ing on the baking paper Is helpful.
brushing the top with a very little
sugar and white of egg beaten to
gether, or the cake may be given (all
over) a very thin layer of confec
tioner's frosting (sifted confection
er's sugar and egg white) mixed
rather thin and put on as an "air
excluder," a thick soft frosting being
added if desired when the cake is to
be served; or the cake may be- cov
ered first with a layer of almond icing
and then with confectioner's frosting;
or it may simply be packed in brown
sugar in an air-tight tin or crock.
For a shorter length of time (three
weeks or so) the cake ought to keep
If carefully wrapped in paraffins pa
per (after rolling in fine sugar) and
kept in an air-tight tin or . crock.
Proportions Are Given.
A good rule easily remembered for
the richer types of cake is: "One
pound each sugar, flour, butter and
eggs and four to seven pounds fruits
and nuts." Of course one-half or one
quarter of this rule may be used and
slight modifications of the propor
tions may be made (a little less
shortening, for instance), and the
eggs may vary from 8 to 12.
Recipes.
Following are some typical form
ulas to be prepared as suggested
above:
"Boiled" fru,it cake, without eggs
(M. R., Astoria). Three cups sugar
(brown), three cups cold water, three
cups raisins, seeded, one cup nuts,
chopped. lH'Cups lard, six cupe flour,
four teaspoons cream of tartar, 2Vi
teaspoons soda, one teaspoon cinna
mon, one teaspoon cloves, one tea
spoon nutmeg. Place sugar, water,
raisins, nuts and lard In saucepan, put
on stove, and let come to a boil.
When cool add flour, soda and spices.
Stir well. This makes one large cake
or three small ones. Bake hours
in a slow oven.
Icing Two cups brown sugar, one
half cup cold water, one teaspoonful
butter. Let boil to the crack; then
pour over the beaten whites of two
eggs, beating constantly; add one cup
chopped walnuts if liked.
For a richer cake, beat in one to
three well-beaten eggs to the cooled
mixture and add 1 to 3 cups addi
tional fruit, currants or seedless
raisins, dried cherries or cut-up
prunes. The rind of one lemon may
be added if liked, and a little extra
spice may be used if desired.
English Fruit Cake (Brother Killer)
One pound or two cups solid, best
butter; one pound (two cups) light
brown sugar, pounded and sifted if
necessary; one pound of eggs,
(usually nine at this season, but eight
if large), one pound flour, four cups
level, (measured after once sifting),
two teaspoons mace, two teaspoons
cinnamon, one-half teaspoon cloves,
the grated rind (yellow only) of one
large orange and one lemon, one
fourth teaspoon almond essence, tea
spoon (strictly level) soda, two to
four tablespoons spiced fruit syrup,
one pound sultana raisins, one pound
dark seeded raisins, one pound best
currants, one pound blanched al
monds, cut lengthwise, one pound
mixed crystallized peels (or one-fourth
pound orange peel, one-fourth pound
lemon peel, one-fourth pound citron
peel and one-fourth pound glace
cherries). If the maximum of fruit is
desired another pound of raisins or
currants, or better, one-half pound
of each, might be added (making six
pounds in all), but the five pounds of
fruit and nuts, with the four pounds
of cake foundation and the liquid will
give a large eight to nine-pound
cake.. I generally cook this quantity
in two flat loaves and stick them to
gether afterwards with almond icing.
If you prefer to bake the cake a
narrow shoe box or corset box. lined
with well-greased paper, is good in
stead of a tin. About four hours will
be needed for baking.
Black Fruit Cake (Southern) One
pound flour, one pound light brown
sugar, one pound butter, ten eggs,
one cup dark molasses, one cup
blackberry jam, one cup coffee, one
cup spiced pickle vinegar, one cup
grape juice, two pounds seeded rais
ins, two pounds currants, half pound
citron, half pound candied orange
rind, one cup nut meats or un
blanched almonds, one-fourth pound
pitted and cut up prunes (weighed
without pits), one tablespoon cloves,
one tablespoon allspice, two table
spoons cinamon, one tablespoon
mace, one nutmeg grated, one tea
spoon almond flavoring (may be
omitted), one teaspoon ginger, one
tablespoon caramel coloring (may be
omitted), or one teaspoon mapeline
substituted, two teaspoons soda,
grated rind of one lemon and one
orange, one tablespoon lemon juice
(may be omitted). Prepare fruit and
combine as described above, eddlng
the soda sifted with the last of the
flour. One-half the amounts given
here will be enough for quite a large
cake. Bake or steam and bake as
suggested above.
White Fruit Cake (Kentucky).
One pound white sugar, one pound
flour, three-fourths pound crisco, one
and one-half teaspoons salt, whites
of ten egars. two pounds blanched al
monds, one large grated cocoanut,
half cup cocoanut milk, one pound
bleached sultanas, one round citron,
one-fourth pound candled pineapple
or cherries, two teaspoons cream of
tartar, one teaspoon soda, half tea
spoon salt, half teaspoon mace if
liked, grated rind of one lemon. If
fresh cocoanut is not available use
dried cocoanut soaked in milk. Mix
by creaming the butter and three
fourths of the sugar, adding fruit and
folding in alternately at the last the
sifted flour and the egg whites,
(Offer
14 gifts to add attractions to the dinner
Made with
Fruit Desserts
Rich in real fruit, sealed in glass
Thanksgiving serve a Jiffy
Jell dessert. Get it now, and
let us send you free some
dainty way of serving.
Jiffy-Jell is the new grade
quick gelatin dessert. Its fruit
flavors are rich and real.
We crush the fruit, con
dense the juice and seal it in a
bottle. So you get real fruit
and much of it, not a mere
fruit taste.
Eight fruits thus come to
Style 2
Aluminum
The Individual Molds come in sets of six, assorted styles as above,
or all one style. The six will serve a full package of Jiffy-JelL Send
one trade-mark for one mold or six for the set of six.
Teaspoon Size
New-Pattern Dessert Spoony
An exquisite pattern of Wm. Rogers & Son AA silverplate, guaran
teed 20 years. No advertising on spoons. Send 2 ) trade-marks for
one spoon, plus 10 cents for postage and packing. Get balance later.
Or send 12 (g) trade-marks for six spoons, plus 60 cts. for postage, etc
Dessert Helps Free
' Bay Jiffy-Jell from your grocer. Cut out
the trade-marks in circle on front of
package. Send us 6 for any pint mold or
the set of Six Individual Molds. Send 2 for
Jiffy-Cup or 2 and 10 cents for the spoon.
The Pint Molds are as follows:
Strl B He&rt-shapd like Style abm.
Stylo C Flu tad like Style S abort.
Style T Pint Salad Mold.
Style K Pinnacle Mold aee dessert at top.
Style H Star-shaped,
beaten stiff alone, then beaten glossy !
with the remaining one-quarter .
pound sugar. This is best baked,
slowly rather than steamed. One-half !
the above makes a large cake.
Light Colored Fruit Cake. Make
as above, but use six whole eggs and
two extra whites, beating the yolks
with the butter and sugar and the
whites separately. Use five pounds
assorted fruits and one pound
bls.rich.ed and shredded almonds se
lecting the lighter colored fruits,
such as light sultanas, citron and or
ange peel, candied cherries, white
figs, candied pineapple, candied peach
or apricot. A little vanila and al
mond extract may be used if liked.
Japanese to Improve Rifles.
TOKIO. The Japanese army is con
templating adopting a rifle of larger
caliber. The rifle now in use in the
infantry is of a 6.5 millimeter caliber.
The ritles used by the French have a
caliber of 8 millimeters; those of Ger
many a caliber of 7.6 millimeters;
while those of great Britain and the
United States re, respectively, 7.7 and
Whatever You Do
Don't Neglect Your
Eyes, Says Dr.
Lewis, Who
Telia How to Strengthen Eyemlght SO
In One Week' Time In Many Instances
A. Free Prescription Yon Can Have FlUed
and L'ae at Home.
Philadelphia, Fa. Do you wear glasses?
Are you a victim of eye strain or other
eye weaknesses? If so, you will be giad
to know that according to Dr. lwis
there is real hope for you. He says neglect
causes more eye troubles and poor sight
than any other one thing. Many whose
eyes were failing say they had their eyes
restored through the principle of this
wonderful free prescription. One man
says after trying it: "I was almost blind;
could not see to read at all. Now 1 can
read everything without any glasses and
my eyes do not water any more. At night
they would pain dreadful:-! Now the teel
fine all the time. It was like a miracle
to me." A lady who ued It says: "The
atmosphere seemed hazy with or without
glasses, but after using this prescription
for 15 days everything seems clear. I
can even read fine print without glasses."
It is believed that thousands who wear
glasses can now discard them In a reason
able time and multitudes more will be
able to strengthen their eyes so as to be
spared the trouble and expense of ever
getting glasses. Eye troubles of many
descriptions may be wonderfully bene
fited by following the simple rules. Here
is the prescription: Go to any active drug
store and get a bottle of Bon-Opto tablets.
Drop one Bon-Opto tablet In a fourth of
a glass of water and allow to dissolve.
With this liquid bathe the eyes twp to
four times daily. You should notice your
eyes clear up perceptibly right from the
start and Inflammation will quickly dis
appear. If your eyes are. bothering you,
even a little, take steps to save them now
before it is too late. Many hopelessly
blind might have been saved if they had
cared for their eyes in time.
NOTR Another prominent Physician to
whom the above article was submitted,
said: "Bon-Opto is a very remarkable rem
edy. Its constituent ingredients are well
known to eminent eye specialists and
widely prescribed by them." The manu
facturers guarantee it to strengthen eye
sight SO per cent in one week's time in
manv instances or refund the money. It
can be obtained from any good druggist.
! and is one or tne very lew preparations i
I feel should be kept on hand for regular
use In aimodt every family. Adv.
style E mold
you in Jiffy-Jell desserts. Each
package has a bottle of a rich
fruit essence. It gives to these
supreme desserts a multiplied
delight.
Jiffy-Jell comes ready
sweetened. It comes acidu
lated with lemon or grape
acid. Simply add boiling
water, as directed on package,
then the flavor from the bot
tle, .and let cool.
A package serves six in
StyleS
Dessert Molds
Style 6
Whi.Roerse-SonAA
Check Gifts
Wanted
ty'" B
Style C
Jiffy Dessert Co.,
Waukesha, Wis.
Enclosed find
Style T
Style E
- Style H
Setof Six
Jiff y-Cup
Spoon
7.6 millimeters.- It is also propesd to
enlarge the caliber, of the machine
guns In the Japanese army and to
shorten the gun barrel.
Faded Hair Now
Easily Renewed
Every ' woman knows how Impor
tant it is to keep her hair attractive
and free from gray, faded streaks.
Proper care of the hair is the very
ia-.'.iJK :. ... .. .. : : lv- -.. ; . 1
cornerstone upon which beauty cul
ture is builded.
Do not despair because you cannot
afford the fees asked by beauty spe
cialists for tinting gray hair but do
it yourself at home with no other aid
than a bottle of Brownatone, the
same preparation used by the fore
most hair dressers.
Special Free Trial Offer
For convincing proof that with
Brownatone you can regain and pre
serve in your hair its natural, orig
inal color whether golden, black or
any shade of brown try Brownatone
yourself. Guaranteed absolutely
harmless. Send 11 cents to pay post
age, packing and war tax, to The
Kenton Pharmacal Co.. 540 Coppin
Bidg., Cavington Ky, for trial pack
age. Or get a regular package from
your druggist. Two colors: "Light
to Medium Brown" and "Dark Brown
to Black." Price 50c and $1.50. Tear
this out. Adv.
i : 1
Sure, Harmless Way
to Remove Hair Roots
New, Wonderful, Quick Method.
You who are annoyed with embarras
sing growths of superfluous hair have
waited long for something that would do
more than merely take off the surface
hair temporarily something that would
really -emove the hair roots. And now
at last your wish is realized!
The new phelactine process is far dif
ferent from, far better than electrical,
depilatory or other methods), because it
actually removes the hair entire, roots
and all before your very eyes easily,
quickly. harmlessly! Get a stick of
phelactine from your druggist, follow the
simple directions, and - you will be sur
prised and pleased beyond words. It has
no odor, no irritating element, and is so
non-injurious a child could safely eat it.
It leaves the skin so soft, smooth, hairless,
that not the least sign of your former
trouble remains. Adv.
mold form, or 12 if you whip
the jell all for 15 cents. The
fruit alone would usually cost
more.
Get several flavors of this
new-type dainty. Millions now
enjoy it. Then send us the
trade-marks for dainty ways
of serving. Do this now, so
your gift may reach you for
Thanksgiving dinner.
Lime-fruit flavor makes a
tart green salad jell.
Mint flavor makes
a mint jell to serve
with, meats.
10 Flavors in Glass Vials
Mint Lime Raspberry
Cherry Loganberry
Strawberry Pineapple Orange
Lemon Also Coffee Flavor
A Bottta n Each Package
Pint Molds
Pint molds serve a fall package
of Jiffy-JelL See list below. Send
6 ) trade-marks for any style.
Value, 60 cents each.
Jiffy-Cup
A half-pint aluminum measuring
cup. Use in dissolving Jiffy-Jell
correctly, or as a standard cup in
any recipe. Send 2 trade
marks for it i
628
MAIL
THIS
trade-marks
mm
'BP
for which send gifts I check.
A LETTER
FOR W
From a Woman Whose Serious Illness
Wat Overcome by Lydia E. Pinkham'
Vegetable Compound.
Garnott, Kas. "I first, took Lydi
E. Pinkham's Vegetable Compound
lor a complete .
nervous break
down following
the birth of my
oldest child. I pot
up too soon which
caused serious fe
male trouble. I
was bo weak that
I was not able to
be on my feet but
very little and
could not do my
housework at all.
I had a bad pain in mv left side and it
would pain terribly if I stepped ofT
a curb-stone. One day one of your
booklets was thrown in the yard and
I read every word in it. There were)
so many who had been helped by your
medicine that I wanted to try it and
my husband went to town and got me
a bottle. It seemed as though I felt
relief after the second dose, so I kept
on until I had taken five bottles and
by that time I was as well as I could
wish. About a year later I gave birth
to a ten pound boy, and have had
two more children since and my health
has been fine. If I ever have troubla
of any kind 'I am going to take your
medicine for I give it all the praise
for my good health. J always recom
mend your medicine whenever I can."
Mrs. Eta E. Shat, Garnett, Kansas.
UGLY, ITCHING SKIN
The First Application Makes
Skin Cool and Comfortable.
If you are suffering from eczema or
some other torturing, embarraBsthg
skin trouble you may quickly be rid of
it by using Mentho-Sulphur, declares
a noted skin specialist.
This sulphur preparation, because
of Its germ-destroying properties, sel
dom fails to quickly subdue Itching,
even of fiery eczema. The first appli
cation makes the skin cool and com
fortable. Rash and blotches are healed
right up. Mentho-Sulphur is applied
like any pleasant cold cream and is
perfectly harmless. Tou can obtain a
small Jar from any good druggist.
Adv.
Phone your want ads to The Orego
niiaa. Main 7070, Automatic 560-95,
in' niii mar- "