TIIE SUNDAY OREGOXIAX, PORTLAND," MAT 21, 1933
DESPITE INCREASED LENGTH OF SKIRTS
SPRING COSTUMES ARE ESSENCE OF GRACE
Loose Draped Lines Are Noticeable on Latest Creations Color Is in Evidence Everywhere With Chinese
Motifs Receiving Plenty of Recognition Some Hats Large and Drooping.
I - 'I
v st ?r nn 4 lift H-'lX.
Mi' ? FnlK kA 4vv m
- I ."M Iff, ' 1A
DESPITE the increased length of
skirts, which everyone was sure
would make the new frocks un
gainly and awkward, the spring cos
tumes are the very essence of grace.
One has to get a little used to the new
silhouette; with waistline at the hip
and skirt hem at the ankle and the
sleeves dangling in folds to the fin
gertips. But once accustomed to these
lines their grace and dignity make
the saucy, vampish, short-skirted
frocks of yesteryear ridiculously
passe.
The llmpest, softest fabrics are
pressed into service to obtain the new
lines; rich faille and beautiful chiffon
taffetas that have the draping qual
ity, and, of course, crepe de chine and
a dozen novelty crepes launched this
year all soft and clinging and limp.
Beads are added to these graceful fab
rics to Increase their limp grace; and
if the frock itself is not heavily bead
ed a girdle of beads, dropped low at
the hip, weights down the costume
into long, limp lines.
Some of the loveliest frocks of the
spring season have no waistline at all;
they are draped to give the continu
ous princess effect from shoulder to
hem. In this style is a Callot Soeurs
dinner frock of heavy white satin
damaek (not a table linen, though it
sounds like it!), the beautiful silk be
ing brocaded with silver threads. The
material falls flat and plain to the
waistline, with shoulder straps of nar
row silver ribbon,' but Is draped up
ward at the right hip under a cut steel
clasp, that side of the skirt falling in
cascade drapery almost to the flood.
A Jenny afternoon frock of soft silk
crepe in the new periwinkle blue shade
suggests the princess line, straight
and unbroken from the shallow,
rounded neck to the hem, which
touches the instep; but a heavy girdle
of jet and cut steel rests on the hips
and relieves the plainness. This frock
has a draped wrap to match and the
costume is One of the important mod
els of the season.
Chinese Influence Strong,
Lanvin indorses the Chinese sug
gestion in dress; the skirt paneled
and embroidered to hint at mandarin
style; the very low, loose waistline
and rounded neck slashed down at the
center front. Lanvin has a tailored
frock of navy blue erepe which is of
pure Chinese inspiration. The skirt is
paneled and embroidered in gold and
red and there Is a girdle of cyclamen
oolored taffeta. A great many of the
navy serge frocks and suits show
touches of red, with gold or silver em
broidery, and a Lanvin evening gown
is of a new lacquered lace in cyclamen
pink embroidered in silver. This gor
geous frock is mounted over cyclamen-colored
metal cloth.
Of all the spring frocks perhaps the
lace models are the loveliest; but these
lace models are for very formal occa
sions spring weddings and the like.
They are not worn on the streets, of
course. One exquisite frock is of
cream filet mounted over cream satin,
the lace bodice crossed in simple sur
plice style and with a very low waist
line, The skirt has panels of the
lace drooping to give the irregular
hem.
A Doucet model is strongly sug
gestive of those elaborate lace-and-lawn
dresses which were the ideal of
30 years ago only the Doucet model
is built of brown lace and brown
chiffon, instead of white val and sheer
lawn like the 1890 model. There is
a deep yoke of lace and panels of
lace run down from this yoke to the
ankle, with pleated panels of chiffon
between, And a border of scalloped
lace 1b set on at the hem. A wide
sash of soft ribbon is tied around the
hips with a bow falling at one side.
The short laea sleeve has a deep
frill of chiffon. Can't you see this
dress back in the early nineties-
made of strips of val and machine
tucked lawn and with a low sash
of baby blue ribbon? Those were the
days when every woman had her
much-trimmed lingerie dress, worn
over a slip of pale blue or pink
silk; and cn accompanying lingerie
hat of lace and embroidery, also
mounted over a tinted lining. But
the Doucet model, of silver-embroidered
brown lace and . pleated
brown chiffon, with sashends bordered
in silver fringe, is extremely modern
and smart
Muck Elaboration la Girdles.
Sometimes the girdle is the only
trimming a frock has, and girdles are
exceedingly ornamental affairs this
year. Just now Paris is wearing the
corsage flower at the center-front of
the girdle where it looks a trifle odd,
but of course very chic. And it is as
likely to be made of grapes or small
tomatoes as of flowers. The home-
dressmaker should invest in one of
those heavy beaded girdles which
' ' "V r
ry JpyV v'sSw
manage to give grace and elegance
to the simplest one-piece frock. All
one has to do Js to clasp one of these
heavy, colorful girdles at a low waist
line over a slipon, one-piece dress of
crepe de chine, pongee of any other
material and behold one is im
mediately smart of silhouette! No
rope girdle of twisted silk, and no
loosely tied, sash of fabric or ribbon
can give the graceful, limp lines that
bead girdle takes, however it is
adjusted. Lanvin has devised a new
and interesting girdle the only trim
ming on a frock of soft crepe which
has flowing sleeves draped up to
show finger-tip sleeves that cling to
the arm and a round neckline cut
rather high. The girdle is mads of
discs of the crepe about as big as a
silver dollar and sewed over flat
wooden moulds. Each disc is sur
rounded by tiny, covered button
moulds, and four rows of these discs
make the flexible girdle, which of
course fits loosely, at a very low
waistline. t
Wraps Essence of Grace.
Nothing could be lovelier than the
street wraps of this year. Coat-suits
which came in strongly at the sea
son's beginning have been almost
abandoned in favor of the picturesque
wraps. They have draped sleeves.
long throw-collars with tassels to
fling over the shoulder. Some of
them are fairly dripping with long,
graceful fringe. Others, straight in
line and gathered to shallow yokes
may be draped up on the arms and
made to take stalely toga-like lines
on the figure. . An enchanting wrap
in a Fifth avenue window this week
is of biscuit colored canton crepe,
One front draping across to a clasp
Mssfm t Corf9Spoident?
Lilian Tinql
PORTLAND, Or., April 4,-r-Dear Miss
Tingle: Will you kindly answer the follow
ing questipns in your column in The Ore
ganian? 1. Is oxali-i acid sometimes used for
cleaning aluminum? If so, kindly tell me
what proportions. I have the heavy cast
aluminum utensils and steel wool does not
seem very, effective, besides requiring a
lot of "elbow grease."
2. Recently I found a Jar of gooseberries
(covered with sugar) in which the juice is
almost like jelly, the fruit suspends in it.
This need not seem so remarkable as I be
lieve gooseberries contain a large amount
of pectin. But- I also -found a jar of
strawberries in a similar condition, al
though the juice was not so thick. T'e
ate the latter, although I was a little In
doubt whether they might be good. They
were rather insipid. Can you explain this
condition?
S. What la the best mrihod to cars for
'Sm
of steel at the hip, and the sleeves
trimmed with long self-tone fringe.
Black wraps are mostly lined with
gray, and erepe de chine, not satin, is
the fabric for wrap linings this sea
son. .
All in the new periwinkle blue
an indescribable shade that touches
on the mauve is this (1473) costume
by Jenny. Cape and frock are of the
same fabric a heavy silk crape in
the lovely periwinkle shade, and the
hat is , faced with the same color.
The lines of cape and frock melt into
each other, the caps being draped
up at the slashed arm-openings, and
the straight, simple frock is weighted
by a girdle of steel and jet beads. Th
skirt of the frock has the length now
favored in Paris. ,
The costume pictured (867) is part
of a three-pieica suit the jacket not
being included in the pictured repre
sentation. Skirt and jacket are of
navy blue twill and this material
makes the sash that goes over the
taffeta silk blouse, uniting blouse and
skirt in a one-costume effect. A new
blouse this, with front gathered to a
straight-across yoke to which the
sleeves are attached. Bead embroidery
in self tone trims the yoke, sleeves.
and peplum. . ,
Of course it (822) is exquisitely
simple everything that Lanvin turns
out has this simplicity and grace.
But a new sleeve and a new sort of
girdle add notes of special interest.
The frock is of figured crepe and the
low girdle la made of small discs
of the material encircled by still
smaller covered buttons. The neok
line and long, draped sleeves give
the frock great refinement and dig
nity.
inlaid linoleum? Have just had my kitchen
covered and it is quite a large room. Shall
I have it waxed? And after that can it be
mopped up when necessary?
It is certainly a privilege to -be able to
write you. Miss Tingle, and I wish to thank
you for much valuable help receive in the
past, I have read your column for years.
With best wishes. M. J. S.
OXALIC acid can be used In clean
ing aluminum, but is not the
most satisfactory agent, besides
being . dangerous poison to nave ly
ing around. A, weak solution may b
boiled in; the vessel to' remov stains
or a strong solution (even a satur
ated solution ean te used in scour
ing- a very badly discolored spot.
Oxalic acid must be carefully labeled
! as "poison" and must be kept out of
I the way of children or careless or ig
norant persons.
A better way is to use some of the
! non-noisonoiiH commercial cleaners
specially prepared for aluminum.
There are several satisfactory kinds
on the market, but I cannot mention
them by name in this column.
A scouring mit (woven with tinsel)
is useful for heavy scouring in the
case of a badly burned pan, but care
must be taken not to use it on the
polished surface as it tends to scratch.
2. Possibly the fruit acids had
slowly inverted enough of the cane
sugar to change perceptibly its tex
ture and sweetness; but it is difficult
to guess exactly from your descrip
tion what might have happened. A
number of slight chemical changes
take place in the maturing of jams
and jellies, some improving, some
otherwise.
S. I think it depends somewhat
upon the kind of linoleum. My dealer
advised a thin clear linoleum varnish
once a year, with quick mopping when
necessary, using as little water as
possible. This he thought better than
waxing, thought know some house
wives advocate waxing.
I am glad you find this column
useful.- '
FRESNO, Ca!., March 20. Dear Miaa
Tingle: Will yon please answer in thttl
Sunday, as do not see the dally:
1. How loner will home-mads ees
noodles keep stored away in jars?
I z. now mucn liquor snouid one auow
ror a certain number of eggs to Keep trom
sticking or boiling over?
3. How do you steam fruit cake and
finish in the oven. I use lard buckets to
steam puddings in and thought not pos
sible to use for cake as wrong shape.
4. Can one add more fruit and .cuts
to a suet pudding without changing other
proportions?
5. How long should It take to freeze,
packed in ice and salt, ' ice or dessert ?
Some say 24 hours and others four hours.
6. How long to boil apple or cherry
dumplings, the kind she ties in a cloth and
places In water?
T. How much milk and eggs allowed ta
each cup rice for a rice pudding? When
eggs are cheap X like a thick custard
which is easy enough to figure, but how
to get a good one with a few eggs is my
trouble. Thanking you tor these and past
answers, sincerely. . . t R, E. M,
X, If thoroughly dried before stor
ing In airtight Jars or tins, they will
keep like rice or macaroni.
2. I do not understand what you
mean by this question.
3. It is often possible to find a cov
ered tin that is the right shape, or
you can use two tins of similar size,
and invert one to form a lid, using a
clamp if possible. If it is not possible
to arrange a tight-fitting lid for the
tin, a tight-fitting cap of tough
greased paper can be used, but is not
so successful. ' Remove the cover for
the baking.
If the cakes are very thoroughly
steamed in a closed tin, the final bak
ing is often quite unnecessary.
4. Usually fruit and nuts can be
added in any proportion not exceed
ing in total one and one-half times
the weight of the combined "foun
dation ingredients," that is, the total
weight of butter, sugar, flour and
eggs. Usually a little over "equal
weight" is better than ; the "maxi
mum" weight of fruit.
Thus if you had a "pound cake,"
you would have one pound each of
butter, sugar, flour and eggs. Hence,
4 to 6 pounds of fruit might be used,
but 4 to 6 pounds would usually be
rich enough. Of course, much less
fruit could be used or could be alto
gether omitted. The old-fashioned
'Dundee pound cake" made with the
"pound" foundation and 1 pound each
of raisins and almonds is an example.
Or the "currant pound cake," with
one pound currants or seedless rais
ins to one pound of each of the other
ingredients. But these are scarcely
"fruit cakes" of the type I think you
have in mind.
5.' The time varies with the freeser,
the skill of the maker, and the type
of "dessert." .
Some mixtures In some freezers ean
be frozen in a few minutes but are
improved by ripening for an hour or
two. A pariait or mousse may take
3 to 5 hours (according to stee), as
these are unstirred mixtures. I don't
quite understand about the ''24 hours'
you quote. Ice cream can, of course.
be kept frozen for a long time,
?. One to four hours, depending
upon size and composition. Why not
use a little observation of the partic
ular size you make?
I should not tie them In a clotn,
They are much lighter steamed in a
covered bowl or in covered individual
cups.
A steamed individual pudding of
any kind should never be steamed
less than one-half hour and usually
an hour is needed to develop the best
texture and flavor.
7. The usual fault is to use too lit
tle milk. The amount varies because
while rice will always take up at
least three times its bulk of liquid,
more milk can be absorbed if the
cooking process is long and slow, to
allow evaporation and resulting
oreaminess. Different kinds of rice
will also tend to take different
amounts. Five or six cups of milk
would not be too much to allow to
one cup of rice for a "creamy" pud
ding, cooked three or four hours.
Eggs are not necessary exeept for a
rice custard."
When eggs are added (at the latter
nart of the cooking) care must be ex
ercised to see that they are cooked
lust to the "Betting" pomt, not be
yond, or the .pudding will be curdled
and watery.
Tou ean use from one to five egg
to the above amount, according to
the kind of flavor and texture you
prefer, and to the preceding part of
the menu. It is a question of temper
atures and skill rather than of
amounts of ingredients that makes a
good rice pudding; but as I said be.
fore, the usual fault is to use too lit
tle milk and to cook the rice-too
short a time and the custard too long.
PORTLAND, April . 28. Pear Miss
Tingl: Will you please give a recipe for
home-made noodles; also for penochftT
Thanking yeu in advance, BEGIN fiER.
A recipe tor penoche appeared in
this column April 30. I hope you
saw it,
. Egg noodles- For each egg allow
one-fourth teaspoon salt and two
thirds to one cup flour, according to
the kind used. Beat the egg slightly,
add the salt and flour to make a stiff
dough. Knead very thoroughly and
let stand one-half hour. Roll out very
thin and set aside to dry a little. It
must not dry out enough to be in the
least brittle, but it must not be the
least sticky.
Roll up into a tight roll (or cut into
three-inch strips and place one above
another) then cut erosswjse into very
fine strips or threads. Tots lightly
with the fingers to separate and
leave to dry out a little. Drop into
boiling soup five to ten minutes be
fore serving.
If not wanted for immediate use al
low to dry thoroughly and store in
covered jars or t'ns. Use in soup as
a "meat accompaniment" (in place of
potatoes) or cook first in water, then
in milk for sweet puddings or nooale
custard. The same mixture is also
used in making Italian tavioli or
filled dumplings.
OAKLAND, Cal.. May 3, Dear Miss
Tingle: Will you kindly tell me the name of
what you consider the most practical cook
book, which contains recipes for every day
plain cooking, also fancy dishes, which I
like to prepare occasionally, and fruit
eannintr and preserves?
I was once a student in a domestic set
noe class in Portland which was under
your supervision.
Am Inclosing a stamped envelope for re.
ply. Thanking you very much for the
favor, E. K.
I am sorry to disappoint you, but it
is never possible for me to "send" re.
Plies.
"The Boston Cooking School Cook
book" Is a very reliable standard
book. So is Mrs. Hill's "Pra$tical
WIDELY OPENING
FEATURE OF
Little Belongings That Are Needed for Formal Costume Can Be
. Accommodated Easily Gorgeous Colors Are Used. v
EVERT ; woman who does bead '
embroidery will be glad to have
a look at this interesting hand
bag, just from Paris. The widely
opening frame is an agreeable feature
of the bag which though not large,
is roomy enough to accommodate the
little belongings one needs with a
formal costume. A circular placque
or mat of beads in gorgeous colors
makes the lower part of the bag; the
upper part of velvet is a continua
tion of the bead disc which is applied
at the center of the big disc of
velvet with no gathers. Then the
large circle of velvet is, shirred to the
frame, short seams ' shaping the
tucked-in ends of velvet. Steel bead
leaves are embroidered at the edge
of the bead section, and butterflies
of steel and colored beads adorn the
velvet portion of the bag. "
The Parisians shivers with distaste
at the predilection of so many Ameri
can women for machine-made neck
wear of flimBy materials bits of
finery that should be of uttermost
daintiness, made by machines and
turned out by the dozens. Fearful
to exclusive French taste! This
dainty neck fixing has just come
from a shop in Paris and each set
is of sheer handkerchief linen en
tirely fashioned by hand. s The set
is in angles; the collar a triangle and
the cuffs little squares. Fine net
lace is whipped on by hand.
Cooking and Serving." Tou might
examine these and others in your
public library and see which suits
you best. There is no cookbook that
will tell you "ai; about everything" or
that is "best" in every way.
Successful Canning" by Ola Powell
is good and could be obtained from
your library, probably. There are
also a number of useful government
bulletins that you could write for.
Tou oould get list at the library. I
think you would get much help and
many suggestions that might be new
to you by subscribing to "American
Cookery," formerly known as the
"Boston Cooking School Magazine."
PORTLAND, April 26. Dear Miss
Tingle: The following recipe for brownies
was published recently in a paper I am
taking and 1 am sending it to you for the
woman who wanted a recipe for brownies.
READER.
Brownies One cup sugar, one-half
cup of shortening, two eggs, one cup
of flour, one cup of pecans, tnree
fourths cake of bitter chocolate, fla
voring if desired. Drop from spoon in
small portions.
Many thanks for your recipe. I do
not quite understand what is meant
by " cake bitter chocolate," surely
of the usual half-pound cake'
would be far too much, and of a
"square" (or one ounce division)
would be rather a small amount for
the other quantities, unless a very
mild taste is wanted.
BSTACADA, Or., May . Miss. Lillian
Tingle: Will you kindly publish in The
Oregonlan at your convenience a recipe for
a good cleansing toilet soap and oblige?
- 4, ov-fcisltlisistt.
It is Bot possible with only ordi
nary home equipment and without a
knowledge of chemistry to make at
home a perfectly neutral toilet soap
as good as can be obtained in various
standard makes at about 10 cents a
cake or even less. Even if you could
m
he Brassiere fortoutTijures
(Patent applied for)
It redones tar. dia-pttrtrr-ix. the bust, mdavm fieA and the foci, Sovcrai
dtfUrmtaavdais for fall and stout 6gOT6, sites 0 to 66. Prices range from
- Uto$6 ' .. ... v f
Teiephon Tet-U-WherB Information Bureau .
for mm of Kabo merduad in your dig
THE KABO COMPANY
Ncrr Yr!i Chicago San Francisco
FRAME NICE
NEW BEAD BAG
ST 1 - MfS
b l
hen jk 1
fe&W$ ' " ' I J-
aisVs
prepare as good a product as the
standard commercial toilet soaps it
would not pay you to do so.
GERVAIS, Or., April 25. Dear Miss
Tingle: At your earliest convenience will
you please tell me how to make cantaloup
conserve and combination different fruits
with cantaloups? Also which do yon con
sider best for home use. the vacuum or
the old type ice oream freeserT '
Thanking you for this favor and others
I have received in your column, very truly,
MRS. R. D. M.
I have no special recipe for canta
loup conserve, but it could be made
like any other conserve, if desired. Or
some reader may offer a recipe.
Cantaloup, however, is almost the
poorest possible kind of fruit to use
in a conserve as it loses so much
flavor in cooking and contains so
much water.
It might be worth while taking the
trouble to use 't, if you had very lit
tle other fruit or if you wished to
Utilize some cantaloups that had
made a disastrous alliance with cu
cumbers or summer squash (as. I be
lieve sometimes happens) so that they
were unfit to use in the ordinary way.
If the cantaloups were pot fully
ripe they could b treated like water
melon rind in making pickles, con
serves or preserves, but they hardly
seem worth the trouble, fuel and
sugar Involved, to my mind at least.
If you will describe the kind of
conserve you had in mind I will try
to construct a recipe to suit you, but
you can-iM'obably make one for your
self from the above suggestion Jn re
gard to watermelon rind.
In regard to the freezer I cannot
advise very well. Each type has ad
vantages and disadvantages, and it
depends mainly upon family ciroum
stances and personal preferences
which would be the roost satisfactory
for any given household.
In reply to Mrs. C. L. (Portland), I
TV kemlUili
ditappmn at At tt&ucint
wing, draum snugig to Vit
hade, eonfuu mi held &
fiat Tkii Kabo moid im
troeoieut
m 1 l
1
Now is the
time to can
PINEAPPLES
at home
Fresh pineapples are
now abundant and low-
priced.
Shipments of delicious,
fragrant, sugar-sweet fruit
are arriving every day
from Cuba where the
choicest pineapples are
grown.
Can a few now for use in the
season when you can't get the
fresh fruit.
Here is a simple recipe for
home canning. ,
Slice, bm! and core the fruit. r
, Blaneh tor 5 minutes la boll- .
ing water, then cold dip. Place -la
a kettle, cover with syrup
made with S cups sugar to 1
cups blanching water. Boil for
4 minutes. Fill cans with fruit,
pour over enough juice to cover,
then sterilise for SO minutes In
hot water bath and seal tightly
while hot.
Ask your grocer for prices on
pineapples. You should serve this
glorious tropical fruit more often.
It is healthful and delicious.
WEST INDIES FRUIT
IMPORTING CO.
have to say that I have no recipe
caned sam ward flash." perhaps
some reader may supply it
DEFY GRAY HAIR
NO matter what your age, gray hair pro
claims you old. If at JO or 40 your
hair has grayed, "Brownatene" will be
our greatest boon. "Brownatene" is
woman's best friend in preserving the
''look of youth." It has restored girlish
charm to thousands. Easy to use and
Quickly tint gray, faded, streaked or
bleached hair to any shade of brown or
black. Odorless, greaseless, will not rub
or wash off. Guaranteed harmless to
the hair, scalp or skin. Sold at all $alera
5c and $1.58. Trial bottle mailed di
rect for 10c. The Kenton Pharmacol
Co., 609 Coppln Bld., Covington, Ky.
BROWNMONE
Age Is Judged
By-Gray Hair
Gray streaks suggest middle nge and itart
soar friends asking how old ym really are. Keen
your halt its erigiaal yonthful eolor by using
Mary T. Goldman's Hair Color Bestorsr.
This dainty,
ing U wash or rob off. 6end eon poo for free
trial bottle ssd teat as directed on a single lock.
Bute carefully toe color of year hair. Better,
sneloss a lock in yonr letter. Then, when thor
oughly eonvineed, get t ull-sisad bottle from jour
drngglst or direct.
InlMlHS SMSMisnas.st.pws.MM.
Z Please seed me your FREE trial bottle of
1 lisry T. Goldman's Hair Color Restorer. The
S astona eoior ei ml aur is I
' jet i.-'V black oc dark brown mdhim S
J taown Ught brown, drab or auborn.. j
Jrlssse, . , ....,,... ,
I Address... s
g FLmm Drlat rrm n,w udaddM. g
SEASONABLE BEAUTY AID
We find yeu can bring out the
beauty of your hair to its very best
advantage by washing It with can
throve It makes a very simple, in
expensive shampoo, which cleanses
the hair and scalp thoroughly of all
the dandruff, dirt and excess oil,
leaving a wonderfully clean, whole
some feeling. After its use you will
find that the hair dries quickly and
evenly, is never streaked in appear
ance and is always bright, soft and
fluffy; so fluffy, in fact, that it looks
mere abundant than it Is, and so
soft that arranging it becomes a
pleasure. Just use a teaspoonful of
canthrox, which you can get from
any good druggist's, dissolve it in a
cup of hot water; this makes a full
oup of shampoo liquid, enough so
it is easy td apply it to all the hair
instead of just the top of the head.
Adv.
To Free Your Arms
of Hair or Fuzz
(Boudoir Secrets)
No toilet table Is complete without
a small package of delatone, for with
it hair or fuss can be quickly ban
ished from the skin. To remove hairs
you merely mix into a paste enough
of the powder -and water to cover the
objectionable hairs. This should be
left on the skin about 2 minutes, then
rubbed off and the skin washed, when
J it will be found free from hair or
j blemish. Be sure you get genuine
delatone, Adv.
W
I
m. s . ,n ii n
11 JF j.iSii H A I i eslsrless
l! 1 aft! 1 ' eeler
lll&IMr Jl freakish
tl lP5r SPH ira eaksordls.
ffiT ,iV W ' eo'oration.
' lr
" yVil and perfectly
k M Wll P' natural in all
h 1 1 i ir'f "yilllll ' I lights. Noth
Grasp t)w bob
apple firmly Jn one
-hand, then take
hold of foliage with
the other hand and
twist It off.
Now silo t
fruit across tn thlcS
slices not less taitft
three -quarters s
an inch tnlefc
. Put a slie vm a
plate. Then run a
sharp smite around
the edge of the.
lice. Inside the
peel. It then comes
OB, with eyes,
easily.
Cut across th
Slice u shown la
diagram, (our cats,
one on each side of
the core. The aors
will be out without
any wast.
This Book Free
We have a book of more than
sixty new ways to serve fresh
pineapple, compiled and tested
by experts. We will mail it tr
you FREE if you write. Ad
dress West Indies Fruit Im
porting Co., 236 N. Clark St,
Chicago, 111.
CORNS
Lift Off with Fingers
Doesn't hurt a bit! Drop a little
"Freezone" on an aching eorn, in
stantly that corn etops hurting, then
shortly you lift it right off with fin
gers. Truly!
Tour druggist sells a tiny bottle- of
"Freezone" 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.
Don't Spoil Your Child's
Hair by Washing It
When you wash your child's hair be
careful what you use. Most soaps and
prepared shampoos contain too much
alkali, which is very injurious, as it
dries the scalp and makes the hair
brittle.
The best thing to use is Mulsified
cocoanut oil shampoo, for tjiis is pure
and entirely greaseless. It's very
cheap and beats anything else all to
pieces.
Two or three teaspoonfuls of Mulsi
fied in a cup -or glass with a little)
warm water is all that is required.
Simply moisten the hair with water
and rub it in. It makes an abundance
of rich, creamy lather, cleanses thor.
oughly and rinses out easily. The
hair dries quickly and evenly,' and
is soft, fresh looking, bright, fluffy,
wavy and easy to handle. Besides, it
loosens and takes out every particle
of dust, dirt and dandruff. You can
get Mulsified at any drug store, and
a few ounces will last everyone in
the family for months. Be sure your
druggist gives you Mulsified. Adv.
FRECKLE-FACE
Sun and Wind Bring Oyt Ugly Spots
How to Remove Easily.
Here's a chance. Miss Freckle-face,
to try a remedy for freckles with the
guarantee of a re-liable concern that it
will not cost you a penny unless it
removes the freckles; while if it does
give you a clear complexion the ex
pense 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
trecsiies.
IT IS TO LAUGH!
She's all dolled up and looks like she had a
black eye. HER MAKE-VP HAN. Can't
happen if you use Wm. J. Brandt's Red
Fox Liquid COl-Y-BROW. For eyebrows
and eyelashes. WILL NOT RCN. COL-V-BKOW
brings out the full beauty of eye
brows and lashes. Also very useful la
touching up strands of gray hair. Abso
lutely harmless
HAIR SPECIALTY CO., UEHl. 2.
21 EAST S1ST ST. KUW YORK
4
f