4
TTTE SUNDAY OREGOXIAX, PORTLAND, AUGUST 21, 1921
STRAIGHT LINES, SIMPLE EFFECTS AND SHORT
SLEEVES MAKE SILK DRESSES COOL THIS YEAR
Dog-day Fabrics Are Linen and Silk, for Nothing Is Found More Comfortable to Wear Wool Sport Skirta
and Most of Ginghams Retire to Cover During Warmest Part f Summer.
CSl Jfr 2?fs,
BOUT the first of August fashion
gets down to the real business
keeping cool. Comfort
through the depressing dog-day
weather is more important to most
women than smartness and when the
mercury climbs to 90 and the humid
ity eoars nobody knows where or
cares to ask, because just to feel it
Is enough! there is apt to be a sad
slump in what the French are pleased
to call "chic." That is, there would
be a sad slump if fashion did not see
to it that the coolest and most com
fortable clothes are right at hand;
and that these clothes manage to be
smart.
Wool sport ekirts retire to cover
during dog-day weather; so do wool
sweaters. So do most of the ging
hams; for gingham is not an ideal
fabric for a close, muggy day. All
the hotel verandas, and the beaches
and boardwalks blossom out with
sheer and diaphanous costumes in
those pale tints which do not offend
the eye on . blazing morning when
the 6ea is glassy and the sand bums
the soles of one's feet. Sport hats
Acquire wide and shady brims and
nobtdy has on an ounce of fabric more
than la necessary to cover herself
decevtly.
The dog-day fabrics are linen and
ilk. Nothing is cooler or more com
fortable to wear even the diaphanous-looking
organdies. An organdy
scon wilts and grows limp anyway on
a. hot, humid day and can only be
donned late in the afternoon when a
sea turn occurs. A sea turn, you
know, is that grateful breeze that
blows from the southeast over the
water when the tide is coming in.
Along the New England coast there is
almost always a sea turn some time
dn the afternoon later or earlier, ac
cording to the movement of the tide.
But for the torrid hours of the day
one selects linen or silk.
Silk sport suits, including hat and
hosiery, weigh an incredibly little
amount. The sport coat is worn over
a sleeveless guimpe of handkerchief
linen or georgette and the sport ekirt
is just two breadths of thin silk gath
ered to a waistband, under this ex
tremely cool costume go a handful
of garments; a little chemise, knick
ers, a wisp of camisole anda soft silk
petticoat. The corset is a girdle af
fair and very elim women on a hot
day discard the corset altogether and
wear a close bandeau or brassiere
directly over the chemise. Could any
thing be cooler? Only one thing; a
straight line frock of linen with which
one may get along without a petti
coat because the linen frock does not
how through." Even a frock of
heavy linen is cool because every
thing but chemise, knicker nd ban
deau may be discarded under It.
Loose Lines CooleHt.
To you remember those awful um
mors when we wore tight waistbands ? i
Fashion has discovered how much!
cooler It is to go dressed like the
kiddies in loose straight garments;
let us all hope she sticks to the
agreeable mode, at least for dog-day
season! The one-piece midsummer
frock Is the coolest thing imaginable
end under it the corset may be worn
as Iocmio as a dressing eacque in
finitely cooler than a snugly drawn
la arrangement. From an authorita
tive little shop just off Fifth avenue
comes this delectable frock for a mid
summer morning; it is itrade of flesh
tinted voile snd Is perfectly straight
from shoulder to hem, with short
Vimono sleeves ami a sash of lbs voile
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stitched. Lines of hemstitching- out
line the sleeve-edge and neck.
This is the summer of sleeveless
slipovers and If yon happen to be
in town you cam pick up wonderful
bargains in slipovers that have been
left in stock, because early shoppers
did not realize how smart and popu
lar these models were going to be
with midsummer. The gruimpe worn
with it may be low-necked and elbow
sleeved, or have long- sleeves with
cuffs; and tho guimpe may be laun
dered many times before the slipover
frock needs attention. Some of the
slipovers are perfectly straight from
shoulder to hem. drawn in with a
sash or a leather belt; but the best
models are shaped a bit at shoulder
seam, and under-arm seam, and full
ness is added at the bust by slash
ing the front at the armhole and
pushing: in the fabric in slight
gathers below the slash.
As the dog-days wax and wane.
lighter colors are noted in these linen
slipovers and in all summer frocks.
Pale pinks, faint lilacs and lavenders.
deUcate green and cool blue replace
thF vivid shades that dominated the
early summer; and there seem to be
an amazing number of all-white cos
tumes. Most women have in reserve
something cool and dainty in color
for the inevitable hot spell in mid
summer, and these pale tints are very
grateful to the eye of the beholder.
Appear also, at this season, lovely
affairs witl tucked skirts, soft sashes
and waists trimmed only with a bit
of Irish or crochet edging on collar
and cuff. Every woman should pos
sess at least one of these delight
ful frocks for wear on hot mid-summer
mornings,
Duce Frock Mostly of Sflk.
The mid-summer dance frocks are
not, as one might suppose, of dia
phanous fabrics chiffons or organ
dies, or tulle, or lace. They are
mostly of silk and the silk is mostly
canton crepe. The coolness lies in
tho way thy are made; straight and
simple to a degree, with girlish,
rounded-out necks and little sleeves,
asd the very short skirt falling softly
from a loosely tied sash. A sweet
little dance- frock, of the sort Is of
whits canton crepe with the neckline
merely coraea ana tne eaori biccyb
trimmed with white silk fringe. Four
rows of tho fringe trim ths skirt
and instead of a sash there is aj
narrow belt with buckles where the.
belt stops at either side of a front
panel that extends from neckline to
hern.
Every daytime frock Is accom
panied by a hat and hats aTe worn
even at breakfast at the fashionable
summer hotels. Of course, one must
have a great many hats and the ones
most popular now are shady, broad
trimmed models of light straw
trimmed with angora yarn, or of
organdy with huge organdy floweTS.
This (7S2) is all of silk skirt and
jacket, hat and hosiery. And very
likely her undergarments, too. The
whole costume weighs tho least pos
sible amount and is pleasantly cool
and comfortable for a mid-summer
day. The jacket is made of cool,
green silk crepe and the simple skirt
in ths same material, in purs, white.
A sleeveless guimpe of the white silk
takes the place of a blouse under
the jacket. The hat is of orange
taffeta with green and white trim-1
ming.
There is nothing cooler than linen
and this engaging frock for atorrid
afternoon (7814) is of sheer hand
kerchief linen in pale pink over an
underslip of pale blue Chinese silk.
The ribbon sash, in faint heliotrope
shade, matches the tone produced by
pale pink over pale blue. The ab
sence of detail, extreme simplicity
of line and total Uck of fussiness
make this lovely little frock look
as cool as it is. An airy black hat
wreathed with heliotrope accompanies
the pretty frock.
Almost any girl could fashion this
dainty dress (6587) for herself, yet
the model is the creation of a great
designer. A single length of flesh
pink voile, slashed out for a neck
opening forms the waist, front and
back panels and sleeves. The sides
of the skirt are in two flounces, the
lower gathered to the upper. Hand
hemstitching easy to do on fine
voile malces the only trimming. The
sash is of flesh pink and faint laven
der voile and is fringed at ths ends.
v
PORTLAXD. Or.. July 10. Dear Misa
Ting'a: Can you give me directions for
making the dried tomato paste used in
making many Italian dishes? Thanking
you in advance. MRS. S. G.
I hope the following is what you
want:
ITALIAN tomato paste or tomato
conserve Boil red, ripe, sound to
matoes until soft, and pass through
a sieve to remove seeds and skin6.
Boil down quickly to the consistency
of thick catsup. . Then place on the
back of the stove or in a double boiler
over the gas stmmerer, and cook down
more slowly until as thick as peanut
butter. It may then be finished in
either of two ways: (1) Pack not
into cans and sterilize 1 hour In a
wash boiler; or. if preferred (2),
spread on oiled platters and let dry
until leathery, then wrap in paraffine
paper and Btore In tin boxes.
This plain, unflavored. pulp is most
useful for making soups and sauces
and for using with rice, macaroni or
spaghetti. A single spoontul or a lit
tle bit of paste may be used to give
"body" and flavor to many other
savory dishes. The Italians use great
quantities of this paste.
The real Italian paste often is fla
vored by adding a little garlic and a
few sweet peppers. A little oil beaten
into ths paste before packing into
cans is said to improve texture, flavor
and keeping qualities. The dried pasta
is a good way of saving a large num
ber of tomatoes when cans are scarce
or very expensive.
HTTBBARD. Or., July 10. Miss Lillian
Ttng-le: Cn you tli me where to get
candy-making supplies? I refer to the i
utensils for making at home on a small ,
scale.
All that the farm catalogues hav ad
vertised is thermometers. Do you have
booklets ot good practical recipes for
candy?
Thanking you for an early reply.
MRS. C. M.
All you really need is a good dou
ble boiler of suitable size, a candy
thermometer, a large platfer or mar
ble slab for candies that have to be
worked, and tins of suitable size for
candies that are to be cooled and cut
into squares. A spatula is helpful, and
a wooden spoon or whittled paddle
for stirring. Tou probably have a
Ladd egg beater for egg whites and
beaten candies. Tou need paraffine
paper for wrapping "ohewy," or hard
candies or caramels.
For making chocolates- some small
boards covered with strips of oilcloth
are useful, though an inverted platter
can be used. You need also a shallow
earthenware bowl for warming and
beating the chocolate.
If you want to mould centers in
cornstarch, you can make or buy
moulds, but you will find this not
worth while the unmoulded centers
are so much better. So you see the
thermometer is probably the only
thing you need to buy. This can be
obtained at any large hardware store
in Portland, or your local store could
order one for you. They cost from $1
to t2 and should last a lifetime.
I have no special candy booklet.
Many candy recipes and articles ap
pear from time to time in this column.
You probably can obtain a book on
candy making from the state library.
Two useful home candy books are
"Candies and How to Make Them,"
by Marion Neil, and "The Candy
Book," by Alice Bradley. A few prac
tical lessons are "desirable to give you
an idea of good technique in candy
making, which cannot be obtained
from recipes.
HALSET, Or.. July 13. My Dear Miss
Tingle: I am to be married shortly and
feel the need of a eook book, thoroughly
simple and yet complete, discusalnff rudi
ments of cooking- and giving practical and
vanea recipes.
. Will you please advise me?
' I feel that this letter la Juat one of
a series of letters you may receive on
the same subject.
Thanking ou very much for your kind
ness. . D- B. M.
"Cooking for Two," by Janet M.
Hill, is useful for ' a beginner. This
gives many useful "typo recipes" in
small amount, and Illustrates the
general principles of good cooking
in the manner most practical for a
bride.
The Boston Cooking School Cook
Book, by Fanny Farmer, is a thor
oughly sound, practical book, with a
large variety of recipes in family
quantities.
No cook book ever has been writ
ten that exactly corresponds to your
description. The best plan is to con
quer the "rudiments" first and then
go 4n for the ""varied" reclpos. I
shall be glad to give you any help I
can in this column.
young. The turnips should be peeled
and cut into slices or diced or cut in
small pieces, according to age.
All vegetables for canning should
be young, sound and freshly gathered.
The new potatoes should be fresh-dug
and very small and well scraped.
Blanch by plunging into boiling wa
ter for one to five minutes, depend
ing on size and texture; pack into
clean jars and fill up with brine
made with two to three tablespoons
salt to one gallon hot water. Use
two tablespoons salt for peas- and
three tablespoons for the other vege
tables. Except for the potatoes, the
addition of a little vinegar makes
keeping easier.
For peas use 10 tablespoons strong
vinegar, to one gallon brine. For the
other vegetables use eight tablespoons
vinegar to one gallon brine. Adjust
the lids not quite tight after filling
up the jars. Set on a rack in a wash
boiler. Boil two hours if vinegar has been
used in the brine, or five hours if
salt only is used, counting from the
time boiling begins.
Another plan, which is sometimes
preferable to the long boiling, is to
sterilize one hour on three to five
successive days. This sometimes
gives a more attractive product than
does the longer one-period steriliza
tion.' No vinegar is needed If this
latter method is followed.
Spiced Pickled Beets Grade the
beets as to size. Very small ones
may be pickled whole, larger beets
should be sliced or cut into fancy
shapes after cooking. Wash care
fully, avoiding breaking the skin. Do
not cut the tops too close. Cook in
boiling water until tender, then skin,
cut up (if necessary) and - place in
jars. Prepare the pickling vinegar
in the proportions of two cups sugar
and two tablespoons mixed pickling
spice, to each quart of vinegar. Bring
to boiling point. Boil five minutes.
Pour the hot vinegar over the beets
and seal at once.
If a strongly spiced pickle is liked
the spices after boiling may be dis
tributed among the jars. If only a
faint spicy flavor is wanted the spice
may be boiled in a cheesecloth bag
and removed, when the vinegar is hot.
that just loops over and falls in
fringed ends. A single length of the
voile, slashed out in a rounded neck
opening, makes the waist, sleeves and
front and back skirt panels. Side sec
tions are in tiers of flounces, each
flounce gathered to the next above
and all the gathers very scant. Hand
hemstitching trims the flounces and
all the seams of the frock are hem-
HTTN TTNGTON, Or., July 1. Dear Miss
Tingle: Will you -please tell me through
The Sunday Oreg-onian if new potatoes
and green peas ean. be canned together?
Also can young carrots, turnips and cab
bage be canned and how long should each
be boiled?
Would also like to know how to pickle
beets using spices.
1 am a young housekeeper and get
much, benefit from your column. Thanking
you. MRS. M. A. M.
PosBHly you might can the pot
toes and peas together; but you might
also spoil them. If you are inexperi
enced you would do better to can
each separately. All the vegetable
you mention should be prepared as
for the table. The cabbage should be
shredded, the carrots scraped and
eUced, If large, or left whole if very
CAM A 5. Wash.. July 9. Dear Mis
Tingle: Will you please help me through
the following difficulty? In putting to
gether ingredients for cake, where the egg
whites are to be folded in, I invariably
meet with the same result. All goes well
nd the mixture stands tip beautifully
until I catitiouely approach with a spoon
ful of stiffly beaten white and gently give
fold or two. when lo: the mixture sud
denly collapaes into a ropy stringy mass.
Ples.,tell the cause and remedy.
Relatives in an eastern state will bold
family reunion in September. Will you
kindly suggest something appropriate for
me to make and send by parrel prvt a
contribution fqr their dinner? Gratefully
yours. A. A.
It is possible that you do not beat
your egg whites quite stiff enough
The addition of a little sugar to the
whites also tends to make them stand
up better. Beat the egg whites until
you can make a firm, clear cut with
a knife; then add about 1 table
spoons sugar for each egg white (re
serving this sugar after measuring)
and beating slightly until the mcr
ingua. is glossy. The egg white and
the cake mixtures will then be of
about the same stiffness and can be
more easily folded together than if
there is the usual difference between
them. "Fold" the mixture together
carefully, but do not stir. By stirring
you can so change the texture of the
mixture that it may become thin
enough to make you inclined to add
more flour a fatal mistake.
(2) I should think a good fruit cake
would be very acceptable and would
keep and travel easily.
Or you might find a secure way to
pack some loganberry Jelly or juice
and strawberry or cherry preserves
as characteristic Oregon dolicaciea.
Or you might tend a large box of
candied cherries, apple ginger, stuffed
prunes and peach or apricot French
fruit paste, which probably would
be very acceptable.
NEW PURSE FOR GOLF GIRL
IS . CARRIED IN POCKET
Knitted Suits for Little Boys Are Cunningest Ever and Are Not at
All Hard to Make On Home Knitting Needles.
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'Beauty Qlimpses
that may be snatched from the
stage ot any tbeatre the deli
cate charm of a lavorite actress
or the graceiul glamor of danc
ing girls reveal a secret which
cannot remain bidden behind
the scenes. Too bsautiiul
women use
DZL-A-TCH2
a well-known scienti5c prepar
ation for removing hair from
Deck, face or under arms. It is
safe and sure, leaving the skin
clear, firm, perfectly smooth.
Recommended by beauy spe
cialists everywhere.
Easy to apply sim
ple directions with
every jar.
At Any Druggist's
or Department Store
IfatKSss";
PORTLAND, July 29 Mlea Lillian
Tingle: We are very fond of the sweet
pickles we buy. They come in bulk, are
very green la color and quite sweet. Can
you give me a recipe which would be
something like theee? Thanking you.
MRS. C.
A recipe for sweet cucumber nick
les appeared July 14 and therefore
cannot be repeated at present. You
probably can obtain a copy of the
paper at The Oregonian business of
fice if you diet not see it.
Very sweet commercial pickles are
sometimes sweetened with saccharin
but this Is not very wholesome and
is not advisable for family use. It
is possible by the method suggested
July 24 to produce pickles of excel
lent quality. A bright color is not
desirable, as It often indicates arti
ficial coloring, just as extra sweet
ness usually indicates the use of sac
charin.
PORTLAND, Or.. Aug. 2. Dear Ml
Tingle: Can you please give me a recipe
for crackerjacks? I want the kind that
do not stick together, but are like the pur-
cnasea ones.
Also can von give me a reclne fnr au
nut macaroons, the kihd one buB in the
oaitery snops. tun oi cocoanutr
Please answer theee questions a SxKn
aa possible, u I need to use them next
week i or a party. MRS. L. w
1. I am unable to give the recipe
lor commercial crack exjack. In any
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- O, IT is not a luxurious sort of
I golf bag of silk like her lux-A-
1 urious erolf skirt thoucrh VOU
might think so at first glance! It is
less than ten inches long and Is a new
purse for the golf girl to carry in her
Reduce Your Fat
Without Dieting
This is turning an old phrase face
about, but modern methods of reduc
ing fat have made this revision pos
sible.
If you are overfat and also averse
to physical exertion during th's
warm weather, and likewise fond of
tho table and still want to reduce
your flesh several pounds, do this:
Ro to your drutrErist for write the
Marmola Co.. 4613 Woodward Ave.,
Detroit, Mich.) and srive him (or
send them one dollar. For this mod
est amount of money the druggist
will put you- in the wav of satisfying
your ammtion i"r a nice. trim,, sli-n
figure, without fear or harm even on
the hottest summer days. He will
hand you a full sixert package of
Marmola Prescription Tablets (com
pounded in accordance with the fa
mous Marmola Prescription), one of
which you must take after each meal
and at bedtime until you begin to
lose your fat at the rate of two.
three or Tour pounds a week. That
is all. Just go on eating what vou
like, leave exercising to the athlo.es,
but take your little tablet faithfully
and without a doubt that flabbv flesh
will quickly take unto itself wings,
leaving behind it your natural self,
neatly clothed in firm flesh and trim
muscles. Adv.
jacket pocket; and it is a wonderful
little hold-all for its size. It folds up
compactly, ths three flaps closing
over each other and has a long com
partment running the length of two
flaps for banknotes. The upper flap
is a neat little change purse with a
covered frame. In the center is a
bevel-edge mirror and a pocket for
vanity belongings. The lower flap
has tiers of flap pockets for memo
randa, golf score, etc. And when
closed up and the snap fastener made
secure the little purse is about three
Inches square. It is made of brown
moire silk and is the neatest thing
imaginable.
Shiny satin sport skirts are quite
passe. If you possess one, left over
from last summer, or if you made the
mistake of buying baronet satin at
a bargain price this spring for a new
ikirt, you will have to let the skirt
go into the discard, or use it for the
top of a dancing petticoat. All the
smart dress-up skirts for sport thlsj
season are of crepe de chine or can
ton crepe with a duller finish than
the glittering satin skirts of last
year. These skirts are box pleated,
or are made with tucks ,or hem
stitched lines and the top gathered
into a waistband. Extremely good
looking skirts are of white linen with
graduated tucks put in with hand
stitches, or with very narrow tucks
set several Inches apart all the way
up the skirt.
GIRLS! LEMONS
BLEACH SKIN WHITE
Squeesa the juice of two lemons into
a bottle containing three ounces of
Orchard White, which any drug store
will supply for a few cents, shake
welL and you have a quarter pint ot
harmless and delightful lemon bleach.
Massage this sweetly fragrant lotion
into ths face, neck, arms and hands
each day, then shortly note the beauty
and whiteness of your skin.
Famous stage beauties use this
lemon lotion to bleach and bring tnat
soft, clear, rosy-white complexion,
also as a freckle, sunburn and tan
bleach because it doesn't irritate
Adv.
How to Beautify a
Summer Soiled Face
l
case I think you would find ordinary
domestic popcorn balls mors at
tractive. 2. I cannot possibly give the cocoa
nut macaroon recipe used by your
particular bakery. It would be best
to buy both the crackerjack and the
macaroons, if you really prefer the
commercial kind. There would be
little or no financial saving in mak
ing them at home (if your time is
worth anything), and you may not
have the necessary "knack" for mak
ing them superior to the commercial
kind.
Recipes for several different types
of cocoanut macaroons have been
given very recently In this column.
Vou can obtain a copy of the paper
containing them at the business office
of The Oregonian, but I cannot re
peat the recipes until the time limit
has expired.
It is never possible for me to guar
antee answers by any definite date.
SILVERTOX,. Or., July 10. Dear MiM
Tingle: How much longer does one boil
two-quart Jars in cold pack canning than
ths one-quart Jars? I would be very grate
ful for an early answer in your columns.
Are water-glaaeped eggs Injured if the
solution is too strong? X made some too
strong and it formed a white Jelly around
the eggs. I hesitate to use them for the
children. MRS. F. T.
(1) It would .probably be wise to
add an extra hour for the two-quart
jars, as the heat does not penetrate
so easily.
(2) Presumably tho container of the
water-glassed eggs was not tight fit
ting, and as you say too strong a
solution was used there has been a
more than normal concentration by
evaporation. This, however, does not
necessarily injure the eggs. Use them
if they are good and free from un
pleasant taste or odor.
POftTLAXt. Or.. July 2S. Dear Mlse
Tingle: Will you kindly tell me the cor
rect temperature for (1) panoche. 2)
caramels, (3) butterscotch ? I have trouble
In getting the texture I delre and a
Triend told me to use a thermometer.
Thanking you. MRS. H. C.
Ths exact temperature ' for secur
ing a given texture will vary with
the amount ot acid or added glucose
In the mixture. Ths following tem
peratures, however, may serve as
general guides: (1) Panoche, 23S to
240 degrees Fahrenheit; 2) caramels,
252 to 260 degrees; (3) butterscotch,
2S0 to 300 degrees. Different mix
tures will be found "best" at dif
ferent temperatures. but usually
within the above suggested limits.
SEASIDE, Or., July 10. My Dear Mies
Tingle: Can you give me a recipe for the
spiced syrup used in pickling peachea.
pears, etc., and directions for using it
Does one peel the fruit or not? Is it
necessary to pack the finished product In
air-tight jars? I seem to remember that
my grandmother kept aplced fruits In
crocks Into which we dipped with delight.
Recently I have eaten, a delicious cake,
the receipe for which 1 Jealously guarded.
A caramel cake the sugar In the cake
itarlf being caramelised, with a perfect
caramel froaUAg, If you have anything
similar in your "repertoire" will you please
print it for me?
I do not remember if you send direct
replies but Just on the chance that you do
I am enclosing a stamped self-addressed
envelope. it. M. C.
I am sorry to disappoint you, but
it is never possible for me to send
recipes or personal replies.
Directions for preparing spiced
peaches have been published since
your letter was written. I hope you
saw them. It is much safer to pack
the peaches in small sealed jars.
They may be kept in a crock but are
much more "chancy" in keeping.
There is too wide a range in cakes
and frostings for me to guess what
kind of caramel cake you have eaten.
Caramel syrup may be used to flavor
almost any cake mixture and any
type of frosting, with or without
egg-white or egg-yolk, with or with
out butter or cream, with or without
gelatine or gum. Probably the
"jealously guarded" recipe is a very
ordinary one (Joalously guarded reci
pes usually are) and the excellence
of the cake depends more upon tech
nique than anything else (as most
excellent cakes usually do).
A large number of caramel cake
recipes have appeared in this column
and cannot be repeated at present.
If you can give me details as to color,
texture, richness and probable type
of cake icing, I will try to give an
other recipe as soon as the time limit
expires.
Various caramel cake recipes can
easily be obtained from standard
cookbooks in the public library; but
skill and technique are less easily
acquired
Do As The Beauties DoJ
Stars of stage and screen use Neec
for riddance from unsightly hair
en forearm, underarm or face. It
U Bcaucy 'a sa.ie.au re aid to charm.
Erases Defacing Hair
easily and safely
use this scented cream freely,
fearlessly, to banish nurring
hair-growth without hurt to the
moat delicate skin.
Neet
The Kon-Irritant
Depilatory
Stmply tpphr Neet where hair
annoys, and presently rins
with clear water the hair ut
terly vanishes! Leaves the skin
gulkoft and milk white.
MI
i--s
u
Ready For Use
No musrv mixing use this vel
vety cream as ic comes from
the ar. Sold at all toilet
counters. Fifty cents.
EumiRAi. pBASuaCAi. Co., St. Loot
PERCY L. DAVIS CO.
Western Representatives
621 Market Street Saa Francisct
It's really a simple matter to renovate
a face soiled by sun, winds or dirt. Ordi
nary mercollaed wax, used like cold cream,
will transform the worst old complexion
into one of snowy whiteness and velvety
softness. It literally peela off the outer
veil of surface skin, but so gently, gradu
ally, there's no discomfort. The wornout
kin enmes off. not in Datchea. but evenly.
in tiny particles, leaving no evidence of
the treatment. The younger, healthier
under-skin formine- the new complexion,
is one of captivatlnr loveliness. One ounce
of mercollzed wax, to be had at any drug
store, is enough to remove any tanned,
reddened, pimpled, freckled or blotchy
skin. Apply before retiring, washing it
off mornings.
Many skins wrinkle easily with every
wind that blows, with heat, worry, etc.
An excellent wrinkle remover, because it
tightens the skin and strengthens relaxed
rr.useles, is a wash lotion made as follows:
Powdered saxollte, one ounce, dissolved in
witch hazel, one-half pint. Thla elves im
mediate results. Adv.
FRECKLE-FACE
Sun and Wind Brine Oat Ugly Spots,
How to Remove Easily.
Here's a chance. Miss Freckle-face.
to try a remedy for freckles with
the guarantee of a reliable concer
that it will not cost you a penny un
less it removes the freckles; while
if it does give you a clear complexion
the expense is trifling.
Simply get an ounce of Othine
double strength from any druggist
and a few applications should show
you how easy it is to rid yourself of
the homely freckles and get a beauti
ful complexion. Rarely is more than
one ounce needed for the worst case.
Be sure to ask the druggist for the
double strength Othine. as this
strength is sold under guarantee of
money back if it fails to remove
freckles. Adv.
DON'T SQUEEZE BLACKHEADS-DISSOLVE
THEM
Squeezing and pinching out black
heads make the pores large and
cauae irritation then. too. after
they have become hard yau cannot
get all of them out. Blackhf-ads are
caused by accumulations of dust and
dirt and secretions from the skin
and there is only one safe and sure
way and one that never fails to get
rid' of them a simple way. too
that is to dissolve them. Just get
from any drug store about, two
ounces of calonite powder sprinkle
a little on a hot, wet sponge rub
over the blackheads briskly for a
few seconds wash off and you'll be
surprised to see that every black
head has disappeared, and the bkln
will be left soft and the pores in
their natural condition anyone
troubled with these unsightly blem
ishes should try this simple method.
Adv.
Not A Blemish
mars the perfect appcarancs of her
complexion. Permanent and temporary
skin troubles are effectively concealed.
Reduces unnatural color and corrects
greasy skins. Highly antiseptic
1 1 FERD. T. HOPKINS Sl SON. New Yorlcj
fV. - j -- f d !: . r
i e m t i