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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (May 7, 1922)
THE SUNDAY OREGONIAN, PORTLAND, MAY 7, 1922 SISTER OF CZECHO-SLOVAKIAN MINISTER TAKES ACTIVE PART IN WORK OF EMBASSY Mile. A Ti?ie Stepahek, Called World's First Woman Diplomat, Recognized as Authority on European Politics, Discusses Important Affairs With Brother in Washington. Jtfins S?Jj?r SIS MUISEk STT-PANEK. slater- of rr. Bedrick Stepanek, the Czecho-SIovaklan mini st or to th United States, is th worlds first a-ctfve woman diplomat. A.Ithoug'h. not fficJalTy credited to th state de (partment as a member of the legation Staff. h- is her brother's rlffht-hand man, fitting- dally In his office and discussing- with him all important matters. She Is recognized among- the diplomatic corps as a real authority on European politics. Pauline Floyd. 24, is acclaimed the young-est woman attorney to practice law before the supreme court of the United States. When Miss Floyd start ed out she intended to specialize In divorces, but foundr the District of Columbia a poor place to get tmsiness. Mrs. John N. BaldJwin of Omaha was gIven the honor of planting- fpr the American Forestry association on Ar bor day a memorial tree for J. Sterling- Morton, who founded Arbor day in Nebraska In 18-72. Senorlta Felicidad Gonzales, head of the normal school In Asuncion, the capital of Paraguay, is one of the in teresting women of South America who came to this country to attend the Fan-Arnerican conference of wom en. She is a leader in her community and a woman of unusual beauty and charm. Answors t Corf QSpotvdGnt? by Lilian. Tingle (Continuad From First Pa.Ro. ) Sor should have none), hence it Is only Vaeful as a stiffening- for something that tastes groodw With most fruit fuleea that are to he made into des Mrt or Jelly & little lemon juice is helpful in heightening- their flavor. A lemon Jelly may he made with flttffar and lemon Juice as its only flavoring. Orange Juice might be sweetened, BUuteo, slightly acidified) with lemon IT neoessary, and stiffened with gel cttine to make orange jelly. Orange fuica could not be substituted for lemon Juice In all oases. 2) There la no object In ma Icing lilk. chocolate bans. You would have to buy the milk chocolate anyway, ftuora you would simply melt it over ts-ot water and run it into bar moulds, 4rtth or without nuts. You save notbv-fc-g- and 5"ou waste time. Or did you gr.can e har with & milk fondant fiU) tort (5) Baketfor softT "With or without fetarch? 4) I have not space for this today. ae the suggestions for kippered sal Cnoo given above. Many of them jsould apply to salt codfish. 6) If the meat was sound when vanned and smells and- looksi perfectly r.j.-r: .1 when opened. It will probably fee U1 right- The sterilization period you name ought to be enough unless the Jars ar very large. Don't use anything that smells or looks "doubt- (8 and 7) I must ask you to wait ffcrr these also, as your answer is such , loner one. CS) If only the yellow part Is dried you can powder it and mix it with nxgar for flavoring cakes. If It is the Whole peel the only thing I can sug erest Is trying if you can soak It back to normal texture. If so, you could sandy it, if you liked. If not, you could use It to light the fire. (6) You allow for the liquid in the boney and use less liquid, not more fionr. Better have a special recipe. 10) You can shave up the small pieces of toilet soap and put them Into a double boiler with two or three tablespoons water to three or four cups of soap shavings. Let melt, add m few drops ot oil of lavender (or tvny other preferred perfume) and run fnXo suitable moulds. When cold, take cut anA set In a cold, dry ?lace to y out fcafove esing for toilet pur 'JSSjsmS Or adU a ltttle more water to make M soap Jelly end add1 two or three aeon or c.yoerae ana lemon Juice (with the prefume, if you like), put it Into a jar and use it for washing your hands, or as 'bath soap jelly." Or dilute the plain soap Jelly a little more than in making the cake soap (so that it remains of a thin consis tency when cold) and put in a jar or wide-mouth bottle (with a few drops of ammonia if desired) to use as a shampoo for the hair. There is no need, to waste any good toilet soap. It can also be used In malting face cream as recently sug gested in this column. -BtTOBNE), Or., March l. Bear Miss Tingle: la it possible to successfully can greens for winter use? If so, what kinds are best and what Is the best method of canning- them? M. H. L. Greens and salad plants, like other vegetables which we use most abun dantly In summer, are very commonly canned for winter use. They may be preserved in other ways also. A recipe follows: Cold - paok method of canning greens Blanch In vessel with little water 15 minutes. Remove and plunge in cold water quickly. Cut in con venient length. Season with slice of bacon or chipped beef, a little for each pint. Pack closely in glass jar. Add hot water to fill and a level tea spoon of salt to each quart. If using a glass jar, place rubber and top in place, partially sealed. Process SO minutes in home-made or hot-water bath outfit; 60 minutes commercial canner with five pounds of steam, 40 minutes in pressure cooker canner with from 10 to 20 pounds of steam. After sterilization, remove from can ner, tighten covers and invert to cool. Put away in dark, cool room All greens should be blanched in an open kettle with but a little water at the bottom for the purpose of eliminating the excessive acids and yet not destroy the volatile oils, and also to reduce the bulk and make possible a full pack. Blanching of greens Is best accomplished, without loss of volatile oils, in a steamer. Green and salad plants are both cultivated and wild. Some of the best ones are often thought of only as weeds. A list of some of both sorts follows: Cultivated greens and salad plants Asparagus, beet tops, turnip tops, cabbage sprouts, collards, Chinese cabbage leaves, spinach, kale, Swiss chard, endiv e dandelions, mustard (native), Russian mustard, rape. New Zealand spinach. Wild greens and salad plants Dandelion, chicory, marsh marigold "cowslip," mustard, upland cress or pepper grass, lambsquarter, poke wfeed (very young sprouts only; omit any of the root, as it is poisonous), purslane or "pusley," sour dock, smartwood sprouts, milkweed (young sprouts and young leaves). Young and tender leaves or sprouts should always be chosen for greens or salad, as they are more palatable and in some cases more wholesome. Most of us are familiar with a num ber of wild and cultivated plants which are used as greens and salads. As we might suppose, there are many other green plants which are also wholesome and which might be used with profit. Unfortunately there are some plants which a person who did not know about them might be tempt ed to cook for greens which are un wholesome or even very poisonous, such as "maypops" or mayapple leaves, skunk cabbage, hellibore, etc., so one should never use "greens" un less it is kown that they are wholesome. THE DALLES, Or. Dear Miss Tingle: Would you please give me a recipe for chili con came and chili beans and oblig? MRS. T. P. I am sorry you have had to wait so long- for your reply, but your let ter came very soon after the recipes you ask for had been published. Chili con carne can be varied con siderably to suit personal taste. The meat may be beef, mu'tton, pork or chicken cut into small cubes, the sauce may be flavored and seasoned with soaked and scraped chili pulp or with different kinds of chili powder to suit personal taste. It may be with or without onions, garlic or tomatoes. A few raisins or ripe olives may be added as garnish or may be omitted. Use the red Mexican (beans. Plain, dry, boiled rice, every grain separate, I makes a good accompaniment for this j dish. Following is one typical recipe in detail: Chill con came and beans, No. 1 i I pound raw, lean meat cut In small I cmbes. 2 thin slices bacon cut small, 1 2 tablespoons oil or beef marrow, 2 j to 6 dried Spanish peppers (to taste), I 1 small onion, 1 tomato (or two or (three tablespoons canned tomato), 2 I tablespoons flour, stock or water to i moisten as need. A few ripe olives 1 seeded or seedless raisins may ba, I added if liked. Season to taste with i pepper, salt and a few drops of ! lemon juice. The beans should be soaked over (night and parboiled with a very tiny pinch of soda until they are tender, but not squashy. The peppers (dry) are soaked in boiling water until soft. J 1 J 1 I m a h H..MS) --M-tsii 'ill ill i in in' ? m: 'ww ,:.h , I The pulp i3 scraped away and saved, ; the skin and seeds rejected. If you eannot get these peppers, or ao not luce the trouble of preparing them, almost the same flavor can be ob tained from the "Spanish pepper," or "chili con carne" powders. In any case, use Spanish pepper powder rather than paprika in seasoning. Cut up the meat and bacon, try out the bacon fat, remove the bacon, add the oil or marrow (whichever is most convenient), and brown in this mixed fat first 'the onion, then the meat cut in small cubes. Remove the onion before adding the meat or you will probably burn the former. Now add to the meat and fat two tablespoons flour, stir well, add the tomatoes, cooked onion, cooked bacon, pepper pulp and par-boiled beans ; season to taste with salt and a few drops lemon juice, adding cayenne or tabasc.-, very cautiously, if it is not as hot as you like H. Add a little stock or water barely to cover. Cook just below boiling point in a double boiler or casserole over the gas-fiimmerer, or on the back of the stove, or pack in a tireless cooker for three or four hours. Serve with rice. If the result is not what you wanted, write to me again and I will modify the recipe or give you anotner one. For many tastes a crushea ciove of garlic should be simmered- in the mixture for a feW minutes and re moved before the beans are added. More beans than the above proportion may, of course, be used if a cheaper dish is wanted. Following is a good way to use up any left-over red beans. It also an swers the question asked by Mrs. MoC. some time ago. Red bean sausage One and one half cups cold cooked red beans, one small tomato, one small onion, one half cup dry bread crumbs, one-half cup cooked rolled oats, one-fourth cup shortening, one-ihalf teaspoon sage, salt and pepper to taste. Slice the tomato and -cook In the shorten ing. Pass all the other Ingredients twice through the food chopper, then mix with the shortening and tomato and one egg well beaten. A little Spanish pepper may be added, If liked; one teaspoon each vinegar and sugar may also be approved. Form into sausage shapes, roll in flou and fry, or brush with grease and bake in a loaX or put into sausage skins and boil or serve as a loaf. Serve in place of meat with cooked greens or a green salad, with a good brown tomato or Spanish sauce," if convenient. INDEPENDENCE, Or.. March 16. Dear Miss Tingle: Will you please give some recipes for those who must avoid sweets and starches, especially? I need some thing to take the place of dessert. I find your column very interesting. Sin cerely yours, MRS. M. B. I judge you are avoiding starches and sugars not simply for reduction purposes, but owing perhaps to dia betes. In such a case, as I have said above, general directions may prove dangerous unless personal tests are made, with careful weighings of the food intake. If you apply to the state library I think you will be able to secure some helpful and reliable books on diabetic diets, with many recipes. Not knowing your special limita tions, I can only suggest such things as blanc mange made with dilute cream and water, stiffened with agar and sweetened with "sweetina." The flavor could be varied a little. Strong coffee is useful for such a purpose. An "imitation tapioca" pudding can be made by using semi-dissolved agar with beaten egg yolk and water with or without a little cream. If you are allowed any milk you could use that in junkets sweetened with sweetina. If you are allowed pumpkin or squash, the pulp may be made into a sugarless custard (similar to pie fil ling) and baked In small buttered cups. There is also a similar kind of pud ding to be made with well-washed cottage cheese (instead of pumpkin) enriched with egg yolk sweetened with sweetina and flavored with lem on juice. This also is baked in cups. Then you could make little sugar less macaroons and custards with al mond meal (if this is allowed) or with gum gluten. Your doctor and the books suggested above will be able to help you more than I can for your diet is necessarily an individual matter. Instead of desserts you should use often plain lettuce salads with French dressing or mayonnaise. Cheese balls made with well-washed cottage cheese could sometimes be added or use a combination salad with any of the vegetables that are included in your special diet list. over" or specially cooked. Chop the meat very fine, add to one cup meat one tablespoon grated Parmesan cheese, one tablespoon butter, one beaten egg, a few grains mace or nut meg and a "hint" of grated lemon rind. The mixing bowl may be rubbed with garlic if desired. Season with pepper and salt and moisten with a little concentrated gravy if the meat is very dry. A little chopped cooked vegetable may be used with the meat if desired, the whole being seasoned and flavored rather highly. Have ready fresh rolled noodle paste, rolled as thin as possible in a large square. Take a teaspoon of the pre pared filling and put it on the paste about two inches from the edge. Take other spoonfuls arranging about two inches apart across the paste. Brush between and round each with beaten egg. Fold over the edge of the paste so as to cover the filling, press down the edge and cut across the paste. Then press down and cut between each spoonful so that you have a number of little squares filled with meat, with the edges well pressed to gether. Repeat until all is used up. Put the little squares, a few at a time, into boiling salted water or stock. Boil about ten minutes or until the paste is cooked, and remove with a skimmer. Keep hot and sprinkle with dry grated Parmesan or other dry cheese. Serve In rich brown gravy or in tomato sauce, or In a combina tion of brown gravy and tomato sauce, or brush with melted butter. Sprinkle rather generously with dry grated cheese, place in a fireproof baking dish and brown in the oven before serving, either with or without the sauce. Other fillings may be used. AMITY, Or., April 10. Dear Miss Tin gle: I have watched your space in The Oregonlan for an angel food cake made by using syrup over the eggs instead of the sugar. I think It has just recently been put out at some college. Could you give me the recipe for such a cake ? Many thanks for your past help to me. MRS. R. C. M. Following is a 'boiled angel cake," but I do not know whether it is the one you want. I have not tried it personally, so cannot vouch for its success. Boiled angel cake One and one fourth cups sugar, one-half cup water, grated rind and juice of one - half lemon, one cup cake flour, whites of seven eggs, a few grains salt. Boil the sugar water and lemon juice to the soft ball. Pour gradually on one half of the stiff-beaten whites, beat ing until nearly cold, add the flavor ing, fold in the remaining whites alternately with sifted flour. Bake in an ungreased tube pan 40 to 50 minutes, according to thickness, and let cool in the inverted pan. Cover with a thin icing made of confec tioner's sugar and water, stirred to gether, and let etand overnight be fore cutting. COQIHLXE, Or.. March 23. Dear Miss Tingle: "Will you please insert in The Sunday Oregonlan a recipe in the coaking department for making raviolaa Italian style, and oblige? Tours truly, W. W. Ravioli are little dumplings made of noodle paste or of potato paste, with different kinds of fillings and different sauces. There are sweet ravioli, as well as savory ravioli. In fact, there are as many kinds of Italian ravioli as there are of Ameri can pie. Following is one kind obtained from Italian sources. If it is not what you had in mind, please write again describing as closely as possi ble what you want. Let me know if you need a noodle recipe. Italian ravioli with meat Any cooked meat may be used, chicken or veal being best. It may be "left WOLF CREEK. March 26- Dear Miss Tingle: I want to thank you very kindly for the advice you gave me in bread-mak ing, some time ago, through The Orego- nian. It was very simple when I had working formula as plain as you made It I would be very much pleased indeed to ihave tire formula for "Denver bread as ynu mentioned in your letter of the same date. I do not think It advisable undertake the yeast -making, for I am able to get compressed yeast as you suggested by mall, at any time. I am very grateful also for the advice given with reference to "bacon fat as it has proved very much of a saving, like wise convenience, and I find it does all you said and is just splendid in seasoning vegtables. Now another favor, please. Some time in the future I wish you would publish a formula for chili con earn. Make it as plain as you are capable of doing, and I am sure I can handle It fine. Thank ing you again for it I trust I have not taken too much of your time. Miss Tingle, and again thank ing you for all the help you have given me, -which has been very much, I remain, yours very truly. "BACHELOR." I am glad to hear of your success in bread making and was much in terested by your enclosure. Good luck to you! You might try the recipe for Chili con carne given above. It is a fine dish for a fireless cooker (home made) as It can be started early and eaten In the evening Ii; necessary, for long cooking greatly Improves It. Following is a recipe for Denver biscuit. Probably it would be best for you to make only half the amount given below when you make your first attempt. This would be equiva lent to two loaves or about four small batches of b.iscuit. You could then judge of its practicality for your purposes. Everlasting bread or Denver bis cuit One quart milk, one cup smooth, warm mashed potato, one cup sugar, one cup lard or otiher shortening, one yeast cake, softened In one-quarter cup lukewarm water, two teaspoons salt, one teaspoon soda, two tea spoons phosphate baking powder, flour to make a rather stiff dough. Mix in the usual way for bread and knead thoroughly. Keep in the Ice box. When needed for biscuits vou cut off a suitable portion, shape into rolls and let rise in a warm place one hour or until double in bulk. Brush with milk or beaten egg and milk and bake in a rather quick oven. A portion of the same mixture may be used for snails or for coffee cakes by the use of a little spice, sugar, butter and a few raisins to make a filling or trimming. ALBANY, Or. Dear Miss Tingle: Now that eggs are bo cheap, would you give me a recipe for angel food cake, telling how long it should be baked and if the pan should be greased, and if it should be removed from the pan while warm or let cool first? Could you also tell me some way to use the yolks of the eggs ? MRS. B. B. B. Angel cake One cup egg whites, one cup flour, one and one-fourth cups fine granulated sugar, one tea spoon cream of tartar, vanilla or other preferred flavoring. Beat the egg whites until foamy. Add the cream of tartar and beat until stiff. Add one-half of the sugar (sifting it in gradually) and beat until glossy. Add gradually the remaining sugar and flavoring. Sift and fold In the flour previously sifted,1 both before and after measuring. Bake in an un greased tube pan 40 to 50 minutes according to thickness. Be sure it no longer "whispers" when you take it from the oven. The oven may be about the same as for loaf bread. Let cool in the tin, inverted and support ed to allow passage of air under neath. Cover with plain confec tioner's icing, as above, and do not cut until the second day. The yolks may be used for custards, cream pies or similar desserts, for sweet or savory sauces (such as sweet, foamy sauce or "Hollandaise"), for mayonnaise or other salad dress ings for either immediate use or for keeping, for lemon honey (for keep ing), for golden pound cake or Vene tian cakes or other small cakes or cookies where more yolks than whites are needed. Cakes made with yolks only are not usually very de sirable. The yolks may also be hard- boiled for use In potato salad or in remoulade or for garnishing curries, vegetable dishes or chafing dish mixture. In reply to an "anxiously waiting" correspondent who asked for a menu for an anniversary party, I have to say that she allowed too little time for an answer. It is never possible for me to promise publica tion of a menu by any given imme diate date. There are several ex cellent books on table service to be obtained in the Public library which would be helpful in planning any fu ture entertainment. The Safer Conrne. The Young Thing "What kind of husband would you advise me to look out for?" Weil-Meaning Friend "You let hus bands alone, my dear; it's asking for trouble. You get a single man." DYE FADED CURTAINS, SKIRT SWEATER, DRESS OR COAT IN "DIAMOND DYES" Each package of "Diamond Dyes" contains directions so simple any woman can dye or tint her old, worn, faded things new. Even if she has never dyed before, she can put a rich, fadeless color into shabby skirts, dresses. waists, coats, stockings, sweaters, coverings, draperies, hang ings, everything! Buy Diamond Dyea no other kind then perfect home dyeing is guaranteed. Just tell your druggist whether the material you wish to dye is wool or silk, or wheth er it is linen, cotton or mixed goods. Diamond Dyes never streak, spot, fade or run. Just What New York Doctors Discovered About MASTIN'S Vitamon Tablets Very Remarkable Series of Tests Prove Their Amazing Value To Increase Weight and Energy Strengthen Nerve Force, Enrich the Blood, Clear the Skin and Act at a General Health-Building Tonic This chart shows you just what amazing and startling results were obtained in only five short weeks with MASTIN'S Vitamon Tablets. HW7 T .... Jasfc. ! I fl rw st ion j-pn W1 j f yk j red blood' ' "" Hf"1 ; Physicians9 Opinions After 5 Weeks' Tmst On More Than A Score of People "CLEARS SKIN OF PIMPLES AND SOILS' Giving trash, natural corapUxlon ud mrl oualy Improved appMranoa. "GREATER CHEST EXPANSION ANO DEVELOPMENT Qtvlnt roar lunc Uw powr to tan In mnr ItTa-flTing oxygen. "STRENGTHENS NERVE FORCE" Which hlp www TluUly. lurnloa aa nduranea. .... ., "RELIEVES INDIGESTION AND CONSTIPATION" immediately gtTlng mora ton and lTor t M ntln art-tern. "BUILDS UP A WELL-PROPORTIONED BODY OF FIRM, HEALTHY FLESH" "INCREASES RED BLOOD CORPUSCLES" lfaklnc tha entire blood stream rich, pure and filled with vital power. "AS MUCH AS II LBS. INCREASED WEIGHT" Firm flash to round out fare and turura and build resistance acalnat ileate. Twenty-two weak, thin nervous, run down men and women were selected at random from the workers of the metropolis and their progress was closely and carefully watched from day to day by a Committee of Prom inent New York Hospital Physicians. In no case did anyone making the test lost a single day from work or change their regular mode of living they simply took two of MASTIN'S Vitamon Tablets after each meal. What the Committee of Doctors found out proved a wonderful surprise to themselves a great joy to their patients, and makes perfectly clear exactly what you may expect MASTIN'S Vitamon Tablets to do for you. Since MASTIN'S VI Union TableU have become the Daily Health Bule of millions, and probably the most imitated product on the market today, several prominent New York HospiUl Physicians recently decided to inyesti pate their merits as a builder of firm flesh, red blood, nerve force, strons; muscles and keen, active brains. So gratifying and convincing were the results obtained that this Committee of Doctors have now given permission to publish the result of their findings for the benefit of the public at large. Read Below Just How You Can Make the Test That Tells: Here Is a simple tost which will quickly show you Just what MASTIN'S Vitamon Tablets may do for you: First weigh yourself and measure yourself. Next take MASTIN'S Vitamon two tablets with every meal. Then weigh and measure yourseflf again, and continue taking MASTIN'S Vitamon Tablets regularly until you. are satisfied with your gain in weight, energy, nerve force and improved appearance. MASTIN'S Yitanwm Tablets do not upset the stomach or cause that bloated feeling, but on the contrary are a great aid in correcting indigestion and Improving the appetite. They contain not only the purest form of concentrated yeast vitamines but all three vitamlnes. Scientifically combined by one of the greatest and most reliable laboratories In America with specially prepared orrn.nl iron for your blood, the necessary naJta of Uroo and other true vitalizing brain, bone and tlssue-buildiog elements of Nature, MASTIN'S Vitamon Tablets pro vide just what your body must have to produce real "stay-there" weight, strength and energy. WARNING 1 For your own protection and safety yon mi st say MASTIN'S to get the Original and Oenutne Vi;amon Tablets, recommended by pbfwirlans and used by millions for firm flesh and clear akin. Beware of imitations, cheap substitutes snd so-called "yat vita mine tablets." You can get MASTIN'S Vitamon Tablets at ail good druggists, such as THE OWL DRUG CO. Some Travelers Always Trouble Other People. Obnoxious Person Is Sel fish, but Not Always Consciously Kb. ARE you the sort of person who never in any way adds to the dis comfort of other people when travel ing:; or are you one of the other kind? Of course, the obnoxious traveler Is selfish but not always consciously so. The fat man 'r. the seat behind you may not realize at all that he Is annoying1 because he crackles peanut shells or rattles his newspaper and scrapes the back of your head with it, occasionally. The tired little mother who lets the children suck oranges or peel bananas during a hot and dusty journey may not dream anybody nearby objects to the per vasive aroma of the fruit that Is keeping the youngsters quiet. The young chap who slouches down in his seat and drives annoying feet into the yielding velvet seat-back in front a most annoying performance to the person in the next seat may not know that he Is being obnoxious. But all these people contribute to the discomfort and perhaps actual misery of high-strung, nervous travelers. Then there is the woman who, hav ing secured the inside seat near the window, will not move up when some one crowds Into the other third of the seat. And the man who spreads his newspaper or his knees into the space which rightfully belongs to his seatmate. And the fussy woman who will not quiet down In her berth and wraps and unwraps paper parcels or does other audible things when near by sufferers are trying to get to sleep. And the fresh-air hog who flings up the window regardless of the neuralgic Lady huddled down In her coat in the seat behind. And th individual who spreads his dishes and utensils about in the dining car, crowding up his table-mats. There are a hundred ways in which people can be annoying and obnoxious travelers, and most of the ways are thoughtless ways rather than delib erately disagreeable and selfish ways. The perfect traveler is the one who sinks her own personality so thor oughly that her neighbors never realize she Is there. She can sit for two hours in a train in perfect quiet and this Is more of a proof of breed ing than poorly bred people ever seem to realise. Breeding Is control of natural impulse and restraint of movement; it is the courtesy that ex presses unselfishness, though It does not always prove unselfishness. The more inconspicuous you are among strangers, the more perfect is the ex- ,pression of your good breeding. it n to LAI ;h: She's all dolled up and looka Ilk aha ba1 a black y. HKK MAKK-I V HAS. Cas t happen If ynu w" Wm. J. Brandt'a Ratf Fox Liquid ( Ol -V-BROW. For ayrbrowa and ry.lH?hs WIIX NOT RTN. Mil. 1 HKOW brtngH out th full baauty of aya brows and laahas. Alao vary uaaful Is touching up airsnds of gray hair. Abso lutely harm leaa HAIR ffHKCIALTY CO., DKPT. 2. 24 KAT 21ST ST.. NEW YORK Woman's Case Amazes Portland A business man's wife suffered for two years with sore, wmtsry syss. which pained day and night Finally she tried slmpl camphor, hydraatla. witchhaxel, etc., as mixed In Ivoptlk eye wash. This helped her AT ONCE Another lady reports "It leaves eyss cool and fresh.' One small Uottl L,avoptik usually hslps ANY CASE weak, strained or Inflamed eyea. Alu minum eye cup FREE. Rkldmore OrusT Co. and all leading druggists Av. This is the way Cuban housewives prepare PINEAPPLES We give you here a simple, easy way to prepare pineapples for serving. Cuban women have used it for years. Done this way it is no trouble at all to peel, core and remove the eyes from this delicious fruit So many women who would like to serve fresh pineapple, because they enjoy this most delicious of all tropical fruits, hesitate to do so because they find it hard to peel, core and free of the "eyes." This way is easy, quick and efficient. A Cuban housewife will prepare a fruit for serving in this way in less than a minute. You should serve pineapple more often during the season when this luxurious fruit is abundant and inexpensive. A pine apple will serve six to eight people. It is really more ecqnomical than many other fruits or berries you can serve. There are scores of delicious ways to prepare this wonderful fruit when fresh. We have compiled a little book of proven recipes. Send for it. It is FREE. Order a pineapple from your grocer today. Try it for breakfast, sliced. WEST INDIES FRUIT IMPORTING CO. Grasp th plnaa-ppla firm) r In one hand, than taka hald of fo Ma,gn With tha other baud aad twist It off. 3J Patssllca plate. -s-2--! Then run & r sharp knlfa gy around tha OtSXr adjfeoftha sllea. Inside tha peel. It then comes off, with eyes, easily - tha frult 9l frnn In f yBBLP thlrksllope SS than tbree- crnartere of an Inch thlek. 4 CSt armti thaallceas Jr-W shown In tCji diagram. four cuta. oneontach aids of th core. The ror will be out without any- waste. n This Book Free Our book of more than sixty tester! recipes for serving fresh pineapple will be sent FREE to anyone who writes for it. Sixty -two delicious ways to serve it, and recipes for home canning and preserving. Address West Indies Fnrit Importing Co., 2J6 N. Clark St, Chicago, I1L