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.
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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
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