TIIE SUXDAT OREGOXIAN, PORTLAND, JANUARY 29, 1922 5 NEAT AND TRIM SPRING SUITS BEGIN TO APPEAR ON STREETS ON BRIGHT DAYS Tailleurs Once More Are Being Emphasized by Couturiers of Paris Simple Lines and Not Much Trimming Going to Be Fashionable. Ill ;il!lllJMiinrai.r! y. . rv y v - -"ill ti - - i H - - ,i J a- i 1 I ' 'I j l x 1 . . 1 Ar If I ; V pit . . ?l II : ;il I i t-" ' " Sv - v v J I I t! K i. .. mm.mm .j.i-'-ttr:..- .-. -I THERE 1 no "shabby eoason" any more. Even with winter Just merging- into spring, and fashion Just at tne moment of her annual blossoming into new styles, nobody thinks of taking old clothes for granted. One must be Just as smart, Just as spic-spanly correct up to the last moment of a season, as one is with a whole wardrobe of new clothes at the beginning of a season. This is managed nowadays by a clever lap ping over of styles upon styles. Long before winter wearables are discarded spring wearables edge their way in a smaller fur neckpiece for the heavy scarf; a brand-new liat of spring sem blance; a bit of crisp rreah neckwear replacing the severe neckline of the winter frock; a trim llttlo tailored suit substituted for the fur coat on bright February days and gradually on the avenue it is spring! don't need tho daffodils In the flor ist's windows or tho trays of violets on the street corners, or the removal of "hot chocolate' signs from drug stores, to assure you. Feminine at tire tells the tale. Halt Again Kavorrd by rarls. Tailleurs are onco more being em phasized by the couturiers of Pans. Of course, they have been making tailleurs for tho past season or so. but no particular emphasis has been put on them. Tho wrap was the thing. This spring natty llttlo tai lored suits with simple lilies and not much trimming are going to be very fashionable, and already some of these little suits are appearing on Klfth avenue on bright days, when the wind blows from the south. A south wind and a north wind make all the difference In the world in clothes in Manhattan town. On some January days, when the south wind blows, the air is almost April-like. When the north wind takes a turn one snuggles deep in furs even in late March. But for the between days of south wind the spring togs are ready; neat little tailored salts of homespun, tweed and trtcotlne; some navy blue, some In mixed broAns or grays, and the springlike hats not necessarily of straw, but indisputably of the coming season. One of these new spring hats has a round, curled-back brim and a big tam crown, draping backward rather than sideward in the new way. This crown is of orange tissue, its gleaming gold almost hid den by allover embroidery of brown wool. The curling brim is covered with brown velvet and straps of the velvet cross the embroidered crown, threading in and out of the wool pat tern. lists Have Hlker Cronna. All the spring street hats have crowns of good sixe and height, and most of the early models suggest turban shapes, with very small brims attached to the large crowns. The narrow, curled-back brim, even all around, is a favored style, and this type of hat is becoming to most faces, and is perfectly delightful to adjust m veil over. Horsehair, ulraw. iist. crisp and airy, seems to be a feature for spring; many of the early models are of this material, with crowns swathed and draped in vel vet. Ribbon-trimmed hats are also well represented in the between-sea-son models. One hat of brown velvet has wide, handoome brown satin rib bon swirled and bound over and under the brim in a fashion that suggests an Injured chapeau beautifully ban daged UP by a skilled surgeon. But the style Is graceful, nevertheless, and quite new, though a good many yards of expensive ribbon must have been used to give the soft, criss crossed, thickly padded effect. This is the season when compelling wraps begin to make an appearance on, aautbwixi4 days. Brand-new. spring wrsps, some of them Just from Paris. Very likely they will retire in favor of the fur coat tomorrow or next day, but no woman can resist wearing such a wrap if she acquires it at the season's beginning. An en chanting wrap of dark blue Poiret twill is shaped like a graceful coat, with straight lines from shoulder to hem and sleeves set Into armholes. At the back, from collar line, falls a deep cape with a graduated edge. At the right it reaches below the hip; at the left only to the waistline. This cape, the edge of the coat, slashes at the side seams of the coat, and the flaring sleeves are bordered with bands of white silk embroidery. And a choker collar of the embroid ery swathes the throat. A French wrap of dark blue gabar dine has a slightly bloused upper part on which are embroidered deep V shaped panels in silver thread. Loose panels of the sliver embroidery fall over the skirt of the coat and de scend below it. giving the irregular hem line. Another coat of gray gabar dine has cape panels of solid embroid ery in black and gold. These panels are attached to raglan sleeves that fall in deep square bags Japanese styles made of the came gorgeous embroidery. A scarf collar twists about the thoat in choker fashion and has ends weighted with black and gold tassels. All these stunning wraps are for formal afternoon wear. For ordinary wear over spring tratter frocks there are Jaunty topcoats of English tweed in mixed shades, and graceful top coats of tan or brown velour with low-placed belt; flaring skirt sec tion and throw-collar ending in a tassel. An attractive rain cape for wet spring days is made of bright plaid silk with a lining of rubber. The cape is an ample affair, hang ing in graceful folds because of its circular cut, and over the shoulders falls a big hood. These capes have been popular in the southland, and a few of them have appeared on warmish, rainy days up north. In one of these plaid capes, with the red hood lining matched by a red umbrella, a woman feels herself a cheery feature of the dull and gray environment. Sew Frocks Every Day. New frocks have no particular sea son. They come and come, in new and enticing models, every month of the year. There are plenty of fresh, pretty models ready to greet spring affairs club afternoons, luncheons and the like. Crese de chine seems to be favored material, and cordings are used effectively to outline panels, trim sleeves and mark yoke motifs. A kimono-shaped bodice is cleverly made becoming to a large figure by netting a slightly gathered panel at the front below a circular yoke de fined by fur tiny rows of cording. A most lovely frock is of tan crepe eponge with lines of drawnwork done in brown silk floss making panels on the waist and running in long lines up te skirt. A long; string of brown wooden beads goes with this frock. A dainty little frock for an afternoon affair is of violet crepe de chine, a big flower made of the material on the bodice and two more flowers on the skirt, a sprawly design worked in violet floss blending the flowers Into a garland that trails across the costume. There is the suggestion of a grace ful frock about this (8730) French coat of blue velvet; a very formal affair and unmistakably Parisian In Its individuality and distinction. Silver, braid outlines irregular panels that make the skirt portion and a silver link belt drawn In the loose coat at the waistline. The huge draped collar Is a moleskin and bands of the same fur trim the square, mantel sleeves. After the holidays trig tailored suits grow more and more popular, since they suggest the coming of spring. Paris is growing fond of tailored suits again and this (8860) is one of the new models, suitable for midwinter yet the sort of suit that will carry over into March and April days. It is of brown duvetyn with a little collar of moleskin that can be taken off when the weather gets really springlike. The simplicity of line, pleats at the seams and long, graceful Jacket are new Paris no tions as to correctness in coat and skirt costume. No smarter wrap has appeared all season than this (9124) pre-spring model of dark blue poiret twill with white silk embroidery In border ef fect and a deep cape falling at the back only. The little buttons of mole skin, placed at intervals on the em broidery border are a very smart touch quite the newest thing. The simple lines of the wrap; Its loose cavalier cape and the slashed sides at the hem are all very modern styles. Herringbone stitch Is a new feature in embroidery or an old feature re vived. Stripes in herringbone stitch are used on . new sweaters, blouses and capes for sport wear, and usually these herringbone stripes are very bright in color. Some of the mid-winter fur hats have petal brims; the petals made of sealskin or moleskin and the crown of the turban of silver brocade. Ten or a dozen of the fur petals, attached close together to the crown, form a brim that rolls up all around. When a veil is draped over the turban the effect la that of a solid brim of fur; only now and then do you get a glint of the silver brocade crown between the separated fur petals. If young women last year risked pneumonia by wearing slippers In the streets all winter, this year having hardened themselves to slippers they are risking bad colds by constant changes from heavy woolen stock ings to sheer silk ones. Wool hose for morning wear with sport shoes; silk hose for dress-up wear with afternoon and evening slippers. But everybody's doing It. AnswQrs t Correspondent? ty Lilian. Tingle PORTLAND, Jan. 7. Dear MlM Tlng-le: Will you please sive me a recipe for a rich clam chowder that bas some ham iS it and some sort of herb seasoning? Also for potatoes O'Brien. Thanking- -you. 8. C. THE following recipe corresponds to your description, so I hope it may be what you want. Of course. many variations in herbal seasoning are possible. Rich Clam Chowder. Clean and chop the clams (if fresh) or drain (if canned clams are used). For one "pound clam meat and liquid allow 2 or 3 slices fat ham, 1 medium-sized onion and 3 or 4 potatoes. Chop the onion and the ham and cook together until the onion is lightly browned. Add the potatoes with clam Juice and water Just to cover. Simmer until the pota toes are tender, but not mushy, then add the clams and season to taste with salt, pepper, a few drops lemon juice and a little powdered dry summer sa vory and sweet marjoram if liked. Thicken slightly with 2 tablespoons flour and 3 tablespoons butter, rubbed together, and dilute as desired with milk or thin cream. Or use a little whipped cream, unsweetened, with each portion. Serve with small "pilot biscuits or Boston crackers toasted. Some makers add a little tomato juice instead of milk and serve with whipped cream. Do not allow to boil after the milk is added. Heat to just below boiling point. This chowder Is, of course, a meal in itself and is suitable for serving as the main dish of a "two-piece luncheon." Potatoes O'Brien. One quart raw potato balls, 2 tablespoons butter, 2 large slices onion (finely chopped), 3 canned pimientos (chopped), 1 table spoon finely chopped parsley. Salt and paprika to taste. Pare the potatoes and cut into small balls with a French cutter, or in cubes if preferred. Soak one hour in cold water, drain and dry In a towel or cheesecloth. Fry In deep fat until golden brown and tender, drain and sprinkle with salt. Fry the chopped onion in the butter until golden brown, then toss in the butter, the potatoes, onion and finely chopped pimientos. Serve very hot sprinkled with chopped parsley. Sometimes a little finely chopped green pepper is substituted for the canned peppers. MOLALLA, Jan. 4. Dear Miss Tlnnle: Now that the holiday rush is over I wonder if you would help an old batch out. You know bacon and beans fret rather on a person's nerved for a steady diet. I got a fine bread pudding- from your recipe of a short time ago, now am going to ask you to publish a recipe for just a plain cake, something that a man of very little cooking experience could make and eat. I made one the other day. but as 1 had no ue for half-soles, throwed It to a poor dog. If you coifld help me with pie crust I'll try it. I read your column every day. I thank you. H. J. J. I am sorry you have had to wait so long for your answer. 1 shall be very glad, indeed. If I can help you, both with cake and pie, and I see no reason why you should not be successful. "If at first you don't succeed" write to me again and toll me your difficulties. We'll not let the dog live on your cake and pie, either! Here is a recipe for a very quick and simple cake that you can bake either in a shallow pan (to make a layer cake by cutting it in half) or in well-greased muffin pans (to make cup cakes) or in a small bread pan to make a loaf. Quick Cake. One-fourth cup short ening, 1 cup sugar, 2 eggs, hi cup milk or water (water is easier), level teaspoon soda, 1 level tea spoons cream of tartar, 1 cups flour, Vi teaspoon salt, 1 teaspoon vanilla, if liked (not necessary). If more convenient you could use 2 teaspoons baking powder (sifted with the last cup of flour) Instead of the soda and cream of tartar, but it is often easier for a beginner to get a better texture with the soda and cream of tartar. If you have cornstarch handy use yi cup cornstarch and 14 cups flour (measured level after once sifting) and it will make your cake a little more tender. If you use a bread pan or a layer cake pan you will find It helpful to line the bottom of the pan with a piece of greased paper, cut to fit. Get your pan ready and your oven ready and all your materials handy. Then put the shortening into a bowl and pour cup hot water or milk on it, add the sugar (mixed with hi cup flour), the eggs and cream of tartar and beat all together with a Dover egg beater about three minutes, until light and fluffy. Then sift and fold in gradually the rest of the flour (sifted with the soda) and put into the pans. Spread the batter well to the corners, leaving a little hollow in the middle. Bake 30 to 40 minutes (acoording to thickness) In a moder ate oven. Be sure it has stopped "whispering" when you listen to it before taking it from the oven. You can simply cut it in half when it is cool and pile one half on top of the other with jelly between and sift sugar over the top. If you like a frosting let me know and I'll give you an easy one. If you can get some confectioner's sugar from the grocery you can make a very quick frosting by simply adding a lit tle milk or water, drop by drop, to 1 cup confectioner's sugar. Beat It smooth, flavor if you like, and spread it on the cake. For a quick chocolate frosting add 2 or 3 tablespoons cocoa and hi tea spoon vanilla to the icing; sugar and mix in the same way. If you have difficulty with the cake I'll give you another way of mixing; but the above is very simple and usu ally gives good results, though it is very unorthodox. I'll give you a pie recipe next week. Is there any special filling you like? Good luck to your experiment! cake, made with dry prunes; 2) a good potato cake; (3) a caramel cake; (4) a devil's food cake. Now a few questions. (1) Can one leave out the cocoanut and candied fruit in your Xmas cakes without using more or less flour? (2) When a recipe calls for chopped nuts, could one grind them instead and get the same results, or would they take up more moisture? (3) Have you any recipe for a dark Jeily roll? Please answer in The Sunday Oregonian or Monday. I don't take the paper, only get it when we come to town. Thanking you in advance, I am yours truly. MRS. E. J. H. P. S. Will send you some good recipes later on. I am very glad to add you to my family of correspondents and I will give the recipes you ask for as space permits, so watch this column. I shall be glad to receive your recipes. I'll take your questions first, 1. In the cake recipes calling for cocoanut and candled fruit which I gave at Christmas the mixture will make a good cake without these in gredients (or without any fruit at all) and -without modification of the foun dation; but of course it will not be the same cake. 2. Usually a grinder makes the nuts too fine for any recipe calling for "chopped nuts." Unless "fine chopped nuts" or "ground nu'Ji" are mentioned roughly-chopped nuts are meant, 3. Tes. By a "dark jelly roll" do you mean one made with chocolate, or with spices, or with coffee, or with molasses to give the dark color? Let me know what you had in mind and I'll give a recipe. 1. A good prune cake can be made from any good plain cake recipe by adding o few cut-up seeded prunes to the cake batter (fruit-cake style) or by substituting cut-up prunes for raisins in any fruit cake calling only for raisins or raisins and nuts. Or a prune filling can be given to any good layer cake by combining equal parts steamed and chopped prunes and boiled white or brown sugar icing, with or without a few chopped nuts. I'll give a few detailed recipes if you will let me know what type you have in mind; or perhaps you can make one to suit yourself from this suggestion. Various kinds of caramel cake can be made by flavoring any good cake mixture with caramel syrup or by partly caramelizing the sugar used In the frosting, or by adding caramel syrup to almost any kind of frosting, cooked or uncooked. Let me know Just what sort of a cake you had in mind. Rich or plain? White or yel low? Cake part flavored with cara mel or not? What kind of Icing? Boiled with egg white? Or egg yolk? Or cream? Or uncooked confection er's Icing? Or butter icing? With or without, a caramel cream filling? If with a filling, is the foundation icing or starchy cream or whipped cream? Also let me know whether the po tato cake you want is light, or dark with spice or chocolate. . Also whether you want a plain or rich devllsfood, light or dark, and with cooked or uncooked icing. SCIO, Or.. Jan. 18. Dear Miss Tingle: I am coming to you for help. I have never written to you before. Can you give me a recipe for each one of thee cakes? J have always wanted, them; i good prune PORTLAND. Jan. 17. Dear Miss Tingle: Would you kindly tell me Just what care should be taken of an iron hotcake grid dle? Mine has become very brown from use. Is It advisable to scour? Also kindly tell me the proper time to serve the salad. If It has been changed from the first part of the meal to the last, could you tell me why the change was made? Many, many thanks. MRS. R. F. C. 1. As long as the griddle is per fectly clean and bakes well it is not necessary to worry about its exact color; but if the brown color is due to burned grease which affects the fla vor of the cakes or makes them stick or interferes with the baking quali ties of the griddle then you might scour it thoroughly with steel wool. 2. The salad proper or "palate cleanser . course" comes always as a transition between the mMn dish course or savory part of the meal and the sweet or dessert course. The word "salad" is used loosely to indicate so many various kinds of ma terials that it is very easy to make mistakes about the service and suit ability of salads. But the above rule is always correct and always has been, the salad course taking the place of the older "game course." However, In addition to the "salad course" or salad proper, there are "meat or fish accompaniment salads," that is, very simple forms of salad (such as sliced cucumbers with French dressing for salmon, or diced orange with French dressing for wild duck, or potato salad w-ith cold meats) that are served with the main course or fish course in place of other cooked vegetables. There are also "main-dish salads" (such as chicken salad or other sub stantial meat or fish salads) which are used as the main course Tor sim ple luncheons or suppers and are not suitable for service in the "salad course" (after a substantial main dish) or as "accompaniment salads." Then there are sweet salads of fruits with rich whipped cream dressings that are quite unsuitable for the Lalad course proper (when a substantial main dish has gone before and a sweet dessert is to follow) and are therefore sometimes used as a combination sal ad -and -dessert course and are conse quently known as "dessert salads" or "party refreshment salads." They are particularly good for the second part of a simple two-course luncheon or supper or for the leading part in "one piece" party refreshments. Then there are "cocktails" (of shell fish, fruit or vegetables) that are not quite salads, but resemble them in some ways. They are used as "appo tlzers" at the beginning of a meal. They differ from "salads" in (I) quantity, decidedly smaller portions being served; 2) form of service, be ing usually served in cups, glasses, etc.. Instead of on plates; (3) type of dressing, no sweet dressing, creamy dressing or oily dressing being allow able, since the object is to stimulate, not to clog the appetite. If fruits are used no cream or may onnaise or boiled dressing appears, and. though sweet fruits may be in cluded with their juice, a little lemon Get T IVJEtb. Uw Amas inf Urea Day Trial Treatment i IRONJZED TEAST. Watch the Results! And Puts New "Pep" and Energy in Thin, Nervous Rundown Folks If you are thin and feel tired out all the time or if yosj. are nervoas and your skin is marred with pimples or other humiliating blemishes you need only to try taking two XJSAST tablets witn each meal for a few days to learn how quickly this splendid food tonic builds new solid flesh, beauti fies the complexion, and enables you to store up a seemingly inex haustible supply of new "pep.- energy and nerve force Hundreds of thousands of people all over the country are nam taking IRO.MZED YEAST tabJets, and the results reported in many cases are actually astonishing. For thin folks to gain five pounds at more on the very first package is not unusual. Complexions blotched with pimples, etc., are very often entirely cleared up within 10 to 14 days. As for increasing "pep" and energy, apparent "miracles" art) reported by folks who were formerly run-down, weak, and lacking ia physical and mental vigor. Here Is The Secret! Nature intended that you should have a well-developed figure, with the dear skin, sparkling eyes, strong nervrs and rugged strength that goes with it. If you are now thin and run-down it is because certain of Nature's laws have been disobeyed. Nature requires that we get a proper amount of vitamines and sroa into our systems. But these two essential elements, due to im proper selection of foods and to modern methods of food preparation, are lacking in the modern diet. That is why so many of us are thia and run-down. - Results In HalfjThe Usual Time The thing to do, therefore, is to supply this lark. This you can ds by taking with each meal two tiny IROMZED YEAST tablets which contain in highly concentrated form, a specially cultured yeast grown under the strictest supervision for medicinal purposes a yeast un equalled for its richness in the essential Water Soluble B vitamines. In addition it contains the correct amount of the two other vitamines) Soluble Fat A and Water Soluble C which are equally important to health, yet which are lacking in the average modem diet. These three vitamines bring excellent results even if taken alone bat when taken with proper amount of easily assimilated organic iron, as in IRON! ZED YEAST, these results are secured often in ataf half tin luaust time.' Watch The Quick Improvement You will certainly be amazed at the qu:ck improvement IH0N1ZED YEAST shows in you. Note how it imirediateiy increases your appe tite how it enables you to get real joy ont of every morsel of food yon eat. See how quicaiy it drives away pimples, blackheads, etc. how rapidly your skin takes on new freshness and charm. See how your energy increases how this newly acquired "pep" makes hard work or play a pleasure instead of a task. Try IROMZED YEAST today! Pleasant to take will not cause gas or in any way upset the stomach. 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Pachagm to m Fmmfly juice is often added to avoid too sweet a mixture before the savory courses. A very common mistake of the so cially inexperienced and dletetically untrained hostess is to serve a gener ous helping of fruit salad with a may onnaise or whipped cream dressing (instead of a fruit cocktail) at the be ginning of a meal which is to include, perhaps, soup or fish, followed by meat or chicken, and a sweet (per haps even "whipped creamy") des sert. This plan Is very hard on the appe tites and digestions of the guests. It always suggests to me the old- fashioned thrifty Yorkshire farmhouse habit of serving a substantial batter pudding or plain boiled suet dumpling before the meat so that appetites of the farm laborers would be dulled be fore the more expensive part of the meal appeared. OAKLAND. Or.i Nov. 10. Dear Miss Tin gle: This may be an unusual request but l have tried several other sources for in formation and failed. I use an electric washing machine ana am worried by a scum or sediment that collects on the zinc parts and cylinder. When washing It . comes oil ana so.is ins piniha. I uni uiaD Dowor recommended by the company which manufactured the machine. Would greatly appreciate any informa tion you can give me as to how to prevent the scute forming or how to remove it. Thank you. a. ii. I am sorry your heply has been delayed. To make sure of my own opinion I submitted your question to dealer in washing macnines ana this took time. The deposit you mention Is greatest with hard water, but is likely to form to some extent with any water in a machine with zinc parts. Usually it does not come off on the clothes and does no harm but rather protects the metal from further action. In a very hard water district sine fillings are not to be recommended. However if you have such a machine and such water and the deposit on the clothes Is troublesome you might try wipinx the parts with a kerosene cloth each time they are used as this tends to re move and keep down the deposit. Pos sibly also the use of some water soft ener (that will precipitate some of the calcium before use. If it Is that sort of hard water) used outside the ma chine, before the water Is put in may help, but It is difficult to advise without knowing more about the water. The use of kerosene, however, will do no harm and may prove very helpful. Possibly also a tablespoon or i so of kerosene In your suds might help. with or without fruit and nuts. (1) with or without spices, (4) with or without apple sauce filling. ftenaon for Dropping m Beau. "Why did you drop Will?" "I'm not going to wear my 1022 clothes in hln old 1919 car." Dear Miss Tingle: Would be pleased to get your recipe for apple-sauce cake, also eggless, butterless and mllkleos cake, through the columns of The Sunday Ore gonian. Thanking you for same. HEADER OP OREGONIAN. I hope you saw the Canadian war cake, printed since your letter was written. Is this the "butterlcss, milkless, eggless cake" you had In mind? If not please write again de scribing as closely as possible the kind of cake you want. I have no apple sauce cake recipe that I can call "mine," only several standard recipes that I have found successful. As space is limited please let me know whether the apple sauce cak you want Is (1) light or dark, (2) la? .sasv - Cuticiira Toilet Trio Satisfies every want of the most critical in cleansing, purifying and beautifying the skin and complexion. Nothing purer, sweeter or more effective for every-day toilet purposes. SuBlaBseamstrStea. ih-M "OMIsara Is trt. Pt. IPS. U tl SI UMn " BnM Mr ScspBl. OtskMM stand Me. Tslisi Its. CORNS Lift Off with Fingers A J 2- 1 Doesn't hurt a bltl Drop a little "Freexone" on an aching corn. In stantly that corn stops hurting, then shortly you lift it right off with fin gers. Truly! Your druggist sells a tiny bottle of "Freexone" for a few cents, sufficient to remove every hard corn, soft corn, or corn between the toes, and the calluses, without soreness or- Irrita tion Adv. MONTHS OF SUFFERING How a Baltimore Girl Re covered Her Health Baltimore, Maryland. "For sev eral months I Buffered with severs backache and gen eral weakness. I could not sleep comfortably at night for pains in my back. 1 found your book at home one day and af ter reading it be gan at once to take Lydia . Pinkham'g Veg etable Com pound. I have had very good results and some of my girl friends Bre taking it now. You may use this letter to help other girls, as the letters in your book helped me." Rose Waidner, 3018 Koseland Place, Baltimore, Md. That is the thought so often ex- ressed in letters recommending ydia E. Pinkham's Vegetable Com pound. These women know what they have suffered, they describe their symptoms and state how they were finally made well. Lydia E. Pinkham's Vegetable Compound ia a medicine made from medicinal roots and herbs, and without drugs, to relieve the sickness women so often have, which is indicated bv backache, weak feelings,nervousnesa, and no ambition to get anything done or to go anywhere. It nas helped many women. Why not try it T I? A GIRLS! LEMONS WHITEN HANDS Press the juice of two lemons Into a bottle containing three ounces of Orchard White, which any drugstore will supply for a few rents, Bhake wet), and you have a quarter-pint of harmless and delightful lemon-bleach lotion to soften and whiten red. rouKh or chapped hands. This home-made lemon lotion Is far superior to glycer in and rose water to smoothen the pkln. Famous stuge beauties use It to bleach and bring that sole, clear, rosy-white complexion, because It doesn't Irritate. Adv.