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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (June 18, 1922)
THE SUNDAY OREGONIAN, PORTLAND, JUNE 18, 1922 LATE BATHING DRESSES ARE OF BLACK SATIN TRIMMED WITH APPLES; LEAVES i Neck, Armhole and Sash Are Piped With Red Silk Anothei Type Has Clusters of Grapes on Skirt and Waist; and Pipings of Dress Are of Purple Silk. I e4' I , 1 . i; " 'it , -vrllll 5 I r; i , " - j i r . - 1 1 ' i r . I : 'jjrf i , . " 'I rSJIIripIl 1 :i f ' ' ' v ' ' "J" ' 8 f y "-..y - v '4'- y i", 4?Pi i y-: t Vf?;! Ji'- f Vv fellit6 -j N.f -v pftiyyir! a, ; 7'y - aT1 ( v' y 1 ; 7 A h: ' y;-1 f ' : ' llWlS ill' fell --a? LWi-?S ,oL- 'l-fcf'swsnl i I f r ? i 14 yi - Imjhu , yi y " ii f... ... vr ; i : Ay y y- in,.imi ( , ' - y; iriiiiiiiiMiriiiTriTiirniTiTiiiMTOiiiwi ALL Intriguing bathing dresses are. of black satin with ap pllqued apples and leaves by way of trimming. X red and a green apple,, say, with items and leaves on the left aids of the skirt, and a - email, red and yellow apple with '. leaves near the . right - shoulder. '&eok, armhole and sash are piped with red silk. Another bathing dress . has clusters of grapes on skirt and ' waist, the grapes in pale green and - deep purple, and the pipings of the -dress are of purple silk. One aays ' waist and skirt, though as a matter of fact, all bathing dresses are in one piece now,, a sash or belt mak ing the dividing line that suggests waist and skirt.- V Some of the ' new blouses have tha five-inch slash down from the rounded neckline placed toward the left shoulder, rather than at the exact-center, front. Many of the new tub frocks show the surplice opening-, with a long collar or a soft fichu outlining the V neck. Gingham frocks are almost ridic ulously easy to make at home this year. The lines are so straight and loose; there la no division of waist and skirt, with bothersome gathers and belts to tackle. Ana at the neck wear counter you can purchase i stunning collar and cuff set of sheer linen, or even of organdy that will effect the finishing off of sleeve edge and neckline. A pretty frock of gray and mauve foulard is in one-piece style with kimono sleeves to the elbow. The round neok is piped with mauve crepe de chine; two-inch hems of the same material extend the length of the sleeves and the soft sash Is of the mauve crepe also. Three tiny pleated ruffles of gray crepe de chine are set above the mauve hem on the sleeve and tiny ruffles go all around the eight overlapping panels that make the skirt aria heading sport .skirts, blouses and frocks this summer and the beads used are white ones not iridescent crystal beads, but chalk white or milk white beads. The pretty little sport frock pictured (1442) is of silk crepe, the upper part white and the skirt and trim ming rreen the new almond irreen shade. Collar, cuff and the panels that give a princess line to the cos tume are embroidered with small chalk white beads. The Ion, narrow panels, reaching up over the bodice and turning under at the skirt hem are a clever device for breaking tne plain lines of this costume, A dash of red gives life and gaiety to any landscape and this season every other woman In Bmartly dressed crowd is wearing the dash of red. So costume in Ken eral is more than ever gay and en livening. The tailored sport frock pictured (1323) a looker-on type of frock not one lor active particioa, tion In a sport Is of .oyster white linen with trimmine of red and white linen. Parasol and h&t are canna red. , What one dines In, one Is likely to dance In when the affair is at the country club. Semi-formal frocks or cool summery character are cor reot for these occasions. The model pictured (1142) is of cinnamon georgette with lace bodice and side panels dyed in the same shade. The new aeroplane sleeve with extended "wings" is shown, th "wing." a straight width of georgette, hemmed at the edge- and attached to the loose steeve, with ends falling free. Gabardine and whipoond are all vry well for cold, bracing weathsr when one canters along tile park bridle paths but one craves some thing a little cooler in. summer time. Th most popular thtog to riding suits for summer Is tweed ; and what r termed "sports habits" by the treae - nave uie preference wiith youthful horsewomen. These sports habits are very trim and natty affairs, with rather short coats belted and1, supplied with hip and breast pockets. They have the mannish collar and lapel and under the coat i worn, a mannish negligee sHlrt of silk with (oft collar and striped four-ln-hand tie. Th sports habits come In tan, brown and "heather mixture tweed with suede facings In the saddle side of the breeches. Tan linen crash suits for warm weather have the same natty sport suggestion. Linen is an ideal ma terial for summer riding habits, for It seems always cool, even on the hottest day, and seems also to Bhed the dust easily, as & wool-woven suit never does. With the tan rid ing suit one wears tan leather boots and gloves and a riding sailor or tricorne of brown straw. Tweed suits have soft tweed hats to match, and the striped silk scarf matches one's striped silk tie. V Formal town riding habits are of gabardine with buckskin facings and the coats are longer than the sports habit coats for country wear, with two-button single or double breasted fastening. Such a suit de mands shiny black boots and a for mal asoot stock. Or if the gabar dine suit is brown, have tan leather boots. Expensive and aristocratic are the riding habits of gabardine, and 'Whipcord suits in axford or brown domes next. Put a kurg lump of camptfuoir in flh chest where tlhe silver Is packed Amtors t Correspoident? " ty Lilian Tingle PORTLAND. Mar 20. Dear Miaa Tlngl: I want to thank you first, for your advice on a reducing diet given ome time ago and for directing me to Rote's "Feeding the Family." which has now become a eort of family oracle. I have lost 15 bounds and feel much the better for it. My daughter who was much underweight has gained ell ponnda and la still going every week. 1 find the table of food values most helpful In planning suitable means for our needa. Will you please give, at your conven ience, a good recipe for a butter scotch bread padding, a kind of custard with meringue and for a kind of prune cake that is -made with sour milk and more yolks than egg whites T Thanking you lor mucn Help received. . MRS. M. P. r AM . very glad, to hear of your successful use of the book, A knowledge of food values is cer tainly most helpful, whether you wish to gain or lose. , I hope the following recipes may be what you want: Butterscotch Bread Pudding Three-quarters cup light brown sugar, 2 tablespoons butter, cup water, 2 cups rich milk, 2 -dnch thick slices of stale bread, cut In - inch cubes (no crust), 2 egg yolks, Vt teaspoon salt, V teaspoon vanilla (may be omitted), 2 tablespoons Cornstarch, Melt the sugar and butter in a pan until slightly car mellzed. , Add the water and, boll to a heavy syrup. Then add the corn starch mixed, with Va oup cold milk; raise to boning point, then remove from the fire. Add the cold milk and when quite cool beat in the egg yolks. Have ready s, buttered baking dish, put the cubes of bread In this and pour In the prepared mixture, let stand IS minutes or half an hour, then bake until the custard is just set in the middle. Cover with a meringue or with whipped cream and serve hot or cold in the baking dish. Cold boiled rice might be substituted for the cubes of bread. Instead of the meringue, a little of the sugar may be reserved to sprinkle, with little dots of butter, over the surface as the pudding "sets." This may then be quickly. browned under the gas broiler. Or crushed butterscotch may be mixed with the whipped cream. Prune Cake fo. 3 One and one- half cups stewed, prunes, stoned and cut in pieces, 1 cups sugar, 1ft cups pastry flour, S tablespoons thick sour cream, to 1-3 cup but ter, 1 teaspoon Soda, teaspoon salt, 1 tea-spoon cream of tartar, 1 teaspoon each cinnamon) nutmeg, Cloves and grated lemon rind, 3 egg! yolks, 1 egg white; cup nutsi may be used in a loaf cake of this mixture if desired. Mix by the usual cake method and bake In layers or -loaves as preferred. Whipped cream, or prune whip, or marshmallow icing are good fillings tor e prune cake in layers. PORTLAND, May 28. Dear Miss Tingle: Will you kindly tell me some thing about baking puff paste natty shells? I knew how to make the paste but don't seem, to have good luck in shaping and baking them. Any help you oan give will be thankfully received. MRS. T. D. J, Baking Patty Shells After the paste is made and thoroughly chilled, roll it a quarter inch thick not less, and cut Into rounds with a biscuit of small fluted cookie cutter, dipped in flour. With a still smaller cutter remove centers from half the number of rounds or use a doughnut cutter of suitable size. Brush cold water over the uncut rounds near the edge and place one ring on each, pressing slightly. Place on baking sheet and chill again until quite stiff. Have the oven very hot, as It is the sudden expansion of the cold air (enclosed by repeated foldings), that makes the pastry "puff." Place on the lowest shelf of gas oven or Jottom of range oven, so as to have the heat from below. In some ovens It is wise to put a sheet of clean wrapping paper under the patties. In any case it will probably be nec essary ta protect the tops with a sheet of paper or tin, until the paste is well risen. When this Is accomplished, -the tops should be allowed to brown and a second bak ing sheet may be put below the patties If necessary to prevent burn ing on the bottom. Bake the small rounds from the centers of the rings for lids. Brush with egg and milk or water before baking, If you like a high glaze, or with water only 1 if only a slight glase is pre ferred. Another way is to cut the pasta one-half inch thick at first and cut half way through the' centers with a small cutter. After baking care fully, remove the marked ring, take out some of the inner paste, which is often imperfectly cooked, and re turn to the oven a few minutes. Write again if you need more help, PORTLAND, June 1. Dear Mis Tingle: Kindly send me directions tor canning young beets. Thanking you, "HOUSEWIFE." I am sorry to disappoint you, but It is never possible for me to send1 recipes. I hops the following will suit you: Canned Toung Beets. Use small bright red young beets of even size, perfectly fresh. Wash carefully, not to break or bruise the skin and, cut off the tops, leaving about 1H Inches of stalk. Boll 10 or IS minutes or until the skins slip easily, then chill in oold water and peel quickly. Pack Into jars and cover with a brine made with 3 tablespoons salt and 8 tablespoons strong vinegar per gal lon, sterilize In a wash boiler ltt hours, counting" from when boiling actually begins. If no vinegar la used 5 hours sterilization will prob ably needed. ' OASTOK. Or., May 29. Dear Miss Tingle: I hope this is the recipe wanted. White Monkey: Put over the fire one pint of new milk In a double boiler, as the mlk heats add and stir so as to dis solve it two ounces of cheese grated fine. When nearly boiling add one egg well beaten and one tablespoonful 'of flour mixed with a half cup of cold milk, one ounce ot butter, one teaspoonful of salt and a dash of cayenne pepper. Let this mlrtura simmer for five minutes, then serve en white or brown bread toasts away for the summer, and th piece will not turn eo black frqm tarnish a they might other wise do. A woman who stored her belongings for two years discovered this. When the large pieces ot plated silver were taken from the barrels in which they had gone to storage they were so black that hours and hours of hard rubbing were required t'o bring them back to pristine luster. Several smaller pieces some candlesticks and a dainty coffee service were stowed away in a trunk which contained woolen blankets, and camphor was generously distributed through the blankets. The pieces of silver in this trunk were tarnished scarcely at. all and in ten minutes were rubbed to bright and shining condi tion. Camphor should be sprinkled be tween the folds of rugs that are stowed away for summer. AU rag rugs should be washed before put ting away In storage, for accumu lated dost and dirt rots the fibers. Oriental rugs should, be sent to cold storage. If they are stored away ip as ordinary closet or attic, place them one - on taa; of the other, sprinkle well with camphor and roll into a compact bundle. Tie up -the bundle firmly, cover with newspa pers and tie again. well browned and buttered. Sufficient quantity for three- persons. I never have success with dumplings for meat, win yon please give one or two recipes with general directions for making. In the daily? MRS. C. K. H. Many thanks for. the "Monkey." I have . to thank also Mrs. . J. G. (Kelso, Wash.), Mrs. B. (Estacada), and others for similar recipes. It Is delightful to have so hearty a re sponse to a request for help. I hope my correspondent will get the recipe she had in mind from among these. Dumplings Use plain biscuit dough with 1 tablespoon shorten ing, 4 teaspoon salt and 1 level tablespoon baking powder to each pint flour. Mix to a rather soft but not too soft dough with about 2-3 to cup milk or water according to the kind of flour used. Method 1. (Old Style.) Method 1 (Old Style) Drop by spoonfuls Into rapidly boiling water or soup stock. CoveT and do not raise the Ud for IS min utes (or more if large). Drain and serve with meat and brown gravy, Sometimes with some kinds of flour they will be lighter if the shortening is omitted. An egg or egg yolk may be added If desired. A better method, giving a lighter and dryer dumpling, is to steam mem over rapidly boiling water or soup stock, using a well-greased perforated pie plate or "two-decker steamer." Keep tightly closed un til cooked, allowing a little longer than when cooked in water. Ordinary well raised light bread dough may be made into dumplings, by shaping into small balls, raising to double bulk and steaming as above. . NEWPORT, Or. Dear Mrss Tingle: Would you give suggestions for using cold meat in made-over dishes. Thanking you, TOUNO, HOUSEWIFE. I hope the following suggestions may be useful. Write again for any special recipe if necessary. How to use "savory mince" or chopped oold meat: 1. Hash plain, baked with eggs, scalloped with cheese, chestnuts, etc Nabob hash (with rice and chestnuts) ; Norman hash (with oys ter sauce). ' 2. Croquettes and rissoles fried and baked. Scotch eggs. 3. "Pies and "chartreuses," crust of biscuit, pastry, potato or rice. -4. Curries mild or hot, with or witnout vegetables or raisins, al ways with rice. 6. Creole or Spanish reheated in high-flavored tomato sauce with green peppers. e. in Jelly in large dish or tim- bales, "minced or sliced. 7. With macaroni border nr tlm- bales, "Roman pie." s. stuffed vegetables nencers. to matoes, onions, squash, etc' S. in cabbage braised whol or in rolls or scalloped. On toast or in cases, minced or oreamed with different sauces and vegetable combinations. Serve diced meat in sauc u fal lows: , 1. In pastry shells or puff, vol au vent cases or pattle cups (plain or ricej, pastry baskets, or pastry "sandwiches." 2. In batter timbals cases or Swed ish rosettes with different sauces and vegetable garnishes. i. in oread cases, baked or fried, round, square, triangular. 4. In biscuit ceses or "turnovers." blsouit borders." 6. In pop-overs or cream puff Shells. 6. On toast, plain or In shapes. 7. In individual borders or tim- bales of rice, potato, eto. s. On French pancake or waffles. The former may be rolled or piled. 9. In cracker cases or with crisp or cheesed crackers. 10. In potato nests, baked or fried. . 11. In "borders" of vegetable pu-rees-(such as spinach, turniD. carrot dried. beans, etc.). - 12. Scalloped in individual baking dishes with cheesed potato. PORTLAND, Or., May 37. Dear Mies Tingle: Would like very much -to know through Sunday Oregonian how to make a nice strawberry -pie. Thank you. MRS. L. M. D. Personally I think the uncooked filling is the best. Strawberry pie 1. Prepare a baked pie-shell of any good pastry, fill with sliced and sweetened fresh berries and cover with whipped cream or meringue or a combination of the two. Serve at onoe. 2. Prepare as above, cover the berries first with cooked cream fill ing, then meringue. 8. Use strawberry Bavarian cream for filling, with or without meringue. 4. Pour over the uncut, unsweet ened berries in the shell a syrup made with berry Juice and sugar boiled to the "firm hall." Serve plain (with the berries piled high) or cover with cream and meringue. 5. Bake a "lid" as well as a "shell," separately. Fill the shell with slightly heated sliced 'and sweetened berries. Put on the 'lid" and serve like apple pie, with or without cream. Dear Madam Kindly give in your oolumn recipes for the following: . 1 A simple ioe eream; not too rich. 2 A caramel cake with three of four eggs, a A mint raisin relish for lamb. Thanking you in advance, . , D. Q. H. I hope the following are what you want. The caramel cake recipes will also serve in answer to "Reader" (Azalia.) Plain Junket Ice eream Heat one quart, of rich whole milk, 1. cup cream and 1 cup sugar to about 80 degrees Fahrenheit (or lukewarm). Add one junket tablet dissolved in 1 tablespoons cold water. Mix and let stand in the can of the freezer, in a warm place until it "jells" or sets. . , Then set the can in the freezer, pack with Ice and salt and freeze. A lighter texture may be given by whipping, the cream and combining It with one stiff-beaten 1 egg White, beaten glossy With 2 tablespoons sugar. Re&rve, this end add it when the first mixture Is Just frozen to a mush. Taen freeze until firm and, pack to ripen the flavor. An inexpensive flavoring is to be found In caramel syrup with a few drops of vanilla. Fruit juices or pulp (sweetened) may be added. The cream may be t omitted if a very plain mixture is desired. Four-egg caramel' cake One-half cup crlsco or similar shortening, 1 cup sugar, I cup water,, colored chestnut brown with caramel syrup, V teaspoon salt, 4 eggs, 2 cups flour, cup cornstarch, 2 teaspoons baking powder, 2 teaspoons vanilla extract. Cream the shortening, beat in the sugar, add the eggs, un beaten, one at a time with about 1 tablespoon flour with each egg. Beat thoroughly between each egg. Add the liquid similarly, using a little' flour to preserve the "creamed butter" consistency of the batter, and beat well. Add the flavoring, and last of all fold in the remaining flour sifted with the cornstarch and baking powder. Bake In layers, sheet, loaf or cups, as preferred. Finish w(th any caramel-flavored frosting (according to personal taste and convenience), either with or without chopped nuts. Without the caramel flavoring this -gives a good .foundation cake for several kinds of "French pastry." Three-egg Caramel Cake. One half cup butter, 1 cup sugar, yolk of 3 eggs, whites of 2 eggs, 2 cups flour, measured after sifting, .2 tea spoons baking powder, teaspoon salt, 1 cup cold, water, 1 tablespoon heavy dark-brown caramel syrup, teaspoon vanilla. Cream the but ter, add the egg yolks and most of the sugar gradually, then add the syrup and flavoring and th water alternately with as little flour as necessary to maintain-the creamed butter consistency. Beat the egg whites until stiff, then, with 2 table spoons - sugar (reserved from the first mixture) until glossy, fold into the first mixture alternately with the seat and baking powder. Bake as a loaf or In layers, in cups or in a sheet as preferred. Finish with caramel frosting. Ordinary boiled icing made with caramel syrup (in stead of glucose) is good. Mint Raisins cnop l cup mini leaves very fine, cover with 1 quart vinetrar and let -stand over night, drain through a sieve (Or leave mint in if preferred), and pour over 2 pounds bleached and wen wasnea Sultana raisins. Heat these In the vinegar In a double boiler until thoroughly plump and swollen, then add 2 cups sugar, heat to boiling point and seal in Jars with or with out a little mustard' seed. Serve with lamb or mutton. Green color paste may be, used if desired. OAKLAND, CaL Dear Miss Tingle: I am sending you my recipe for "Sam Ward hash," hoping it may be the one asked for by one of your readers lately. Thanking you for much help received through your columns. L. M. D. Many thanks for your recipe. I hope my correspondent will see it. Sam Ward Hash (Mrs. L. M. D.) Chop fine equal quantities of, cold corned beef and potatoes including a little nice fat. Heat a or 3 taDie spoons bacon fat in a frying pan put in the mixture, nicely seasoned with caprica and moistened with a little stock or gravy, cover and- let get hot but not brown. Turn out qn a hot platter, pour tomato catsup around It and cover the top wun baked or fried bananas. Bananas not quite ripe should be used for this. Bake on a buttered tin in the oven, brushing with melted butter and sprinting with sugar and lemon Juice. DON'T TOLERATE GRAY HAIR T0 NOT permit streaks of grayto mar your beauty. Watch those betraying locks. When the first gray appears call to your aid " Brownatone," the modern hair tint. You can apply it at home by following easy directions. "Brownatone" Is sold by drug and toilet goods counters In two colon - golden to medium brown and dark brown to black 50c and $1.50. Guaranteed absolutely harmless to hair growth, scalp or tenderest skin. Try it at home trial bottle sent for lee. The Kenton Phar macal Co., 613 Coppln Bid., Coving ton, Ky. BROWNATONE Squeeze 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 of the best freckle and tan bleaoh and oomplexion whitener. Massage this sweetly 'fragrant lemon lotion into the face, neck and arms and hands each day and see how freckles and blemishes bleach out and how clear, soft and rosy white the skin -becomes. Adv. DONT SQUEEZE BLACK HEADSDISSOLVE THEM Squeezing and pinching out blackheads make the pores large and cause Irrita tion then, too, after they have become hard you cannot get all of them out. Blackheads 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 falls 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 pow dersprinkle a little on a hot. wet sponge rub over the blackheads briskly tor a few seconds wash off and you'll be surprised to see that every blackhead has disappeared, and the skin will be left soft and the pores In their natural condition anyone thoubled with these unsightly blemishes should try this simple method. Adv. Just Apply This Paste and the Hairs Will Vanish (Boudoir Secrets.) The judicious use of a deiatone paste insures any woman a clear, hairless skin. To prepare the paste, mix a little of the powdered deia tone with some water, then apply to the objectionable hairs for two or three minutes. When the paste is removed and the Bkln washed every traoe of hair will have van ished. No pain attends the use of the deiatone and it will not mar the most sensitive skin, but to insure results see' that you get real dela-tonerAd. GIRLS! LEMON JUICE BLEACHES FRECKLES ,M e Jiff i L. ' i mummffffl I I H I Every mother wants her baby's car riage to have that subtle air of smart distinction which is commonly termed "style." The aristocratic appearance of Lloyd Loom Carriages is immedi ately noticeable in the exclusive " shell" design of the bodies, a grace ful bowl shape, woven of endless wicker, with a continuous sweeping curve from side to front, unbroken by corners or by concealed short ends of wicker. It was Marshall B. Lloyd who brought within the reach of every mother these car riages of exceptional style. He invented the method and loom which produce Baby Car riages and Wicker Furniture thirty times faster and finer than the old hand woven products These inventions cut labor costs, enabling us to weave the finest wickers, use the best materials, employ the most skilled workmen, add the latest refinements and still sell our wicker products at very moderate prices. Your dealer will explain1 the Fifth Wheel Reversible Gear; Oil Tempered Springs; pat ented Double Spoked and Double Rimmed Wheels; patented Automatic Hood Adjust mentfeatures that add immeasurably to the beauty, convenience, comfort and stability of Lloyd Carriages. Write for Lloyd booklet - showing Lloyd Loom Carriages and Loom Woven Furniture, for sale by leading furniture and department stores. ! Pat. Process MB ma b Baby Carriages & Furniture The Lloyd Manufacturing Company Heprood-Wtkaield Co.) - ,. Menominee, Michigan Nans. Street City . Why Have Cray Hair or Dandruff? Nourishlne will restore your hair to orig inal color whether black, brown or blond. Removes dandruff. Prevents fall ing hair and promotes its growth. Cleanses the scalp. Harmless and pleas ant to use. No longer Is it necessary for you to have gray hair which handicaps you socially and In business. Nourishine Positively Not a Dye - Nourishlne is a real tonlo which feeds and nourishes the hair, thus restoring It to its original vitality. It Is used and Indorsed by thousands of men and women. As a dandruff remover alone it la worth many times the price asked. On bottle usually is effective. gold by Owl Drug company, Stout Lyons Drug company, Meier & Prank and other drug and dept. stores at $1.25 per bottle. Adv. FRECKLES Don't Hide Them With a Veil Re move Them With Othine Double Strength. This preparation for the treatment of freckles is usually so successful in removing; freckles and giving a clear, beautiful complexion that it is sold under guarantee to refund the money If it falls. Don't hide your freckles under a veil; get an ounce of othine and re move them. Even the first few ap plications should show a wonderful Improvement, some of the lighter freckles vanishing entirely. Be sure to ask the druggist for the 'double strength Othine; It Is this that Is sold on the money-back guarantee. f1 -,"'-'"i'-1tiilriiSiisaiitf 1 l&rfxAittG. Ms AVwIUwVU The S Lloyd y4 Manufacturing Company (fferwoocf-Wakefiao? Co.) Dcpt-F, Menominee, Mich. Plena send me voar bosktet. " Mother of the World." telling about the remarkable JsTi 1 rn Inventions which made ooesible the wonderfully beautiful Lloyd Loom Woven Baby Carriagea and Furniture, and illustrating many charming styles. .State- Careless Shampooing Spoils the Hair Soap should be used very carefully if you want to keep your hair look ing; its best. Most eo&ps and pre pared shampoos contain too much alkali. This dries the ecalp, makes the hair brittle and ruins it. The best thing- for steady use Is Mulslfied cocoanut oil shampoo (which is pure and greaseless), and is better than anything else you can use. Two or three teaspoonfuls of Mul slfied in a cup or glase with a little warm water is sufficient to cleanse the hair and scalp thoroughly. Sim ply moisten the hair with water and rub it in. It makes an abundance of rich, creamy lather, which, rinses out easily, removing every particle of duet, dirt, dandruff and excess oiL The hair dries quickly and evenly. and it leaves the ecalp soft, and the hair fine and silky, bright, lustrous, fluffy and easy to manage. You can get Mulslfied cocoanut oil shampoo at any pharmacy: it'B very cheap, and a few ounces will supply every memDer or the family for months. Be sure your druggist gives you Mulslfied. Adv. New Method Removes Superfluous Hair Roots! R&ve you "tried everything for that annoying hairy - or fuzzy growth and about given up in despair? Well, there's just one thing more to try, and you must try it, because It is the one home treat ment that reaches the very root of such troubles. Th new process la not to be compared at all with depilatory, elec trical or any other method you've ever heard of. It is different because t ac tually removes roots and all you see the roots with your own eyes Just get a stick of phelactine from your druggist, follow the simple In structions, and you will be delighted with the result. Phelactine is odorless, non irritating, and can be used with entire safety you could even eat it with im punity. It is a quick methsd. Adv. , ) A A