THE SUNDAY OREGONIAX, PORTLAND, JULY 9, 1922
PICKING PROPER BONNET IS
ONE OF WOMEN'S PROBLEMS
Everyone Knows Right Sort of Headgear Will Produce Proud Poise
and Gentle HauteurEven in Very Young Ones.
i ? l:te'rf if
; ' &v& ..J . .-1", a
PROBABLY the gentle hauteur,
the serene consciousness of
perfection evident in one of the
young ladies pictured is due in some
part to the bonnet she knows she
has on. For, as every woman knows,
exactly the right sort of hat will
produce the proud poise in any femi
nine pejrson. Exactly the right sort
of hat Is this, too, for a young lady
of two or three, or four. It is made
of beautifully fine handkerchief
linen embroidered by hand. Around
the edge of the brim Is a frill of real
lace. Around the base of the puffed
crown is shell pink ribbon made into
coquettish bows. And inside this
ravishing hat is a lining of thin
shell pink silk which fives Just a
inswept0 Correspotdents
. V , fcy Lilian Tingle .
(Continued From Flrat Page.)
ripe tomatoes and chop ' them up,
place in a casserole. Add 2 green
peppers, a cup of fresh cream, a
tablespoon of butter, salt, cayenne
and two shavings of garlic. Set the
casserole in a medium hot oven and
cook until the vegetables are done.
Turkish Eggs. Boil and slice 6
chicken livers and 6 eggs. Arrange
on a platter and pour over a rich
brown sauco made rather tart with
lemon or orange juice and .sea
soned to taste with sugar, pepper
and ealt." '
FMm these I am sure you can
evofve any number of variations
appealing to your own personal
taste. '
PORTLAND, Or. Dear Miss Ttnele:
Will you please publish a recipe for sweet
cucumber pickles, also for mijed cut
pickles and for graham cookies? Thank
ing you in advance. MRS. C. L. H.
I hope the following will ult
you, it not, please write again, -
Sweet Cucumber Pickles. Choose
only very small, even sized cucum
bers. They must be perfectly fresh.
Pickle first in a brine made with 2
pounds salt to 1 gallon water until
fermentation takes " place, usually
about four weeks. The cucumbers
must be kept below the brine by
weighted boards or plates. As a
special precaution against soften
ing, 1 cup vinegar per gallon of
brine, may be added. This may be
used also to check mold growth.
When well fermented, remove the"
pickles, wash and heat In. a large
amount of fresh water to simmer
ing point for 20 minutes. Do not
boil. Then put into fresh cold wa
ter, adding 1 tablespoon alum per
gallon. Heat barely to simmering
point, then let stand 2 hours or more
' to soak out the excess of salt. Prick
over the picklfcs with a silver fork
or "pickle docker" to avoid shrivel
ing. Prepare a syrup in the pro
I portion of 3 cups vinegar, 6 cups
a sugar, 1 tablespoon broken mace, 1
faint blush tone to" the , whole cre
ation. The kind of little chapeau it
is that the salesperson in the spe
cialty shop that imports Paris mod
els will lift with reverent fingers
from its tissue-lined box; and that
the mother who knows exclusive
hand-made baby things when she
sees them will recognize as French
and hand-fashioned, at once.
Another linen hat of sturdier type
but with cunning dash of line and
unmistakable- style is shown on the
laughing baby girl. Not so extreme
ly dressed up is she as the young
person in the embroidered bonnet,
but equipped for a jolly visit among
informal pals. Her jaunty hat of
yellow linen has a melon crown and
a (brim fastened at both sides with
pearl buttons and loops. And this
excellent hat can go into the wash-
tub every Monday.
tablespoon shredded ginger root, 2
tablespoons broken stick cinnamon,
1 tablespoon cloves. Or use essen
tial oils of the spices named to taste.
Other optional ingredients giving a
pleasing flavor are 1 tablespoon
each celery seed and mustard seed,
a very small piece of bay leaf and
i few small red pickling peppers.
"Mixed pickling spices" may be used
if preferred. Boil the vinegar and
spices slowly for 5 minutes. Put the
prepared cucumbers into the hot
syrup and simmer 10 minutes. Pack,
boiling hot, into jars and seal at
once.
A rather brighter color is ob
tained by using white pickling vine
gar and white sugar, but most
people prefer the flavor given by
the use of cider vinegar and light or
medium brown sugar, which gives
also an olive green pickle. Some
kinds of commercial pickles are
quite sweet, but come in a very thin
syrup containing little sugar. In
such a case the sweetness is prob
ably due to the use of saccharine,
but thia is an Ingredient of very
doubtful wholesomeness, best avoid
ed by the housewife.
"Mixed cut pickles" would be
similarly made. Using small cu
cumbers chunks, cauliflower, pick
ling onions, and if desired a few
very young string beans, with or
Without green and red peppers.
Graham Cookies. 1, egg, 2 table
spoons butter, cup sugar, 1 table
spoon molasses, 1 teaspoon lemon
extract or 2 teaspoons grated lemon
rind, 1 cup thick sour cream, 1 tea
spoon soda, about 2 cups sifted
Graham flour. Beat the egg, beat
in the sugar, melted butter, mo
lasses, sour cream and flavoring.
Add the flour sifted with the soda
ana arop from a spoon, on a
greased baking tin, about 2 inches
apart. Sprinkle with granulated
sugar and decorate if desired with
a peanut or half walnut ' on top.
Bake in a moderate oven. If de
sired, a little ginger or cinnamon
may be used for additional flavor-
ins. For laxative cookies use only
1 cups Graham flour and add bran
to make the desired "drop" texture.
A few chopped figs.s dates or nut
meats might also be added if desired.
PORTLJnd. Or.. June 2. Dear Miss
Tingle: Will you kindly rive reclpea for
the following? (1) Clam fritters; (2)
Minnehaha cake; (3) pineapple sherbet.
Thanking you. MRS. V. S. R,
(i) Clam fritters Chop the clams,
make a frying batter, using a mix
ture, of clam juice, and cream to
make a "drop batter" with Hour,
qsing either one or two eggs to one
cup flour and seasoning well with
pepper, salt and a . little lemon
Juice. - Ad th clama to the batter
and drop by spoonfuls Into deep fat
hot enough to lightly brown one-half-Inch
cube of bread In 60 sec
onds. Drain first over the pan,
then on paper, to avoid all greasi
ness. Serve " with cut lemon or
chopped pickles or Philadelphia rel
ish or fresh cucumber and horse
radish sauce.
The egg whites in the batter may
be beaten separately or not, as pre
ferred, each method giving a dif
ferent . texture. Use about , equal
parts of clams and batter.
Some makers add a little finely
chopped . and "tried-out" bacon or
ham to the chopped clams.
If whole clam fritters or fried
clams are wanted, marinade the
clams first in French dressing made
with Imon Juice, with or without
a bit of onion, before dipping into
tne frying batter. Sauce tartare, or
a similar sauce with a little tomato
catsup added (sauce Figaro) may
be served with whole clam fritters
if desired. - . ,
(2) The following calfe was con
tributed by a correspondent, "Mrs.
T. H. W. I hops it Is the one you
want:
. Minna-ha-ha cake (Mrs. T. H. W.)
One cup sugar, cup sour milk,
yolks of 2 eggs. 1 large tablespoon
ful of butter, 1 pint flour, tea
spoonful soda, 1 teaspoonful baking
powder, flavor with 1 teaspoonful
of vanila. Cream the sugar and
butter thoroughly, then add the
eggs without beating and beat
briskly; then add the milk, but do
not atlr until you have added the
flour, soda and baking powder and
flavoring; beat well and bake in
three layers. For frosting take 1
cup brown sugar, cup water; let
this boll until it threads, then pour
over the beaten whites of the two
eggs you have left from the cake
batter, beat with eggbeater until
stiff, then add cup each of
chopped walnuts and raisins, flavor
with . vanila and spread between
layers -ajhlle warm.
.Thia, isa very economical cake,
as it only calls for two eggs and
two cupB of sugar for the cake anJ
frosting, and will be found plenty
rich and suitable for any occasion. -Pineapple
sherbet cup sugar,
pineapple Juice or one cup grated
pineapple, one cup boiling water.
Juice of one lemon, white of one
eg- Combine the ingredients, with
the exception of the egg white. Cool
the mixture and freeze it. Add the
beaten egg wnite just before the
freezing is completed. If desired, 1
teaspoon soaked and dissolved gela
tine may be added and the egg white
omitted, but the egg gives a smooth
er, fluffier texture. One cup sugar
may be used if a sweeter mixture
Is liked.
The ' following suggestions for
combination conserves are given In
response to the . recent request of
Mrs. W. B., Portland, and may be
of use to another correspondent who
asked-recently for cherry and peach
conserve recipes. "Personal taste"
is necessarily a large factor in con
serve making.
Suggeations for Combination '
Conserves.
With most combination conserves
a little lemon juice is a good addi
tion to brighten the flavor and im
prove the color. No definite amount
can be stated, as it depends upon
the natural acidity of the fruits
chosen and upon personal taste. The
combinations frequently called
"modern conserves" often include,
besides the fresh fruits in season,
cut ul seeded raisins, Sultanas or
figs, with broken nut meats, txero
a train combination and proportion
depend upon personal taste. Seedless
grapes may also oe usea in cuu
aprves or in the simpler preserves.
"Roiifll Quantities" of the fruits
chosen is a very common rule, ex
cept where some fruit is specially
frnnir or weaK m flavor.
The fruits are generally to be
simmered until tender, using a very
little water or some fruit ,juice to
start the oftenng process and then
an equal quantity sf sugar is added
and the fruits cooked until the de
sired firmness and clearness are od
tained. Nuts are added last. Spices
may or may not be added.
The following are suggested com
hinatione:
Apple, pear, plum, peach, orange;
raisin, walnut or almond.
Pineapple, peach, pear, seedless
grape Fig, Sultana,- peach, orange,
banana, rresn cocoanut or aanoira.
Rhubarb, fig, orange, raisin, walnut-
Pineapple, peach, lemon, ground
cherry. '
Apple, lemon, pear. Sultana, al
mond. 4
Apple, lemon, pear, ginger.
Apple and orange, with or with
out nuts, and rasins or dates.
Concord grapes, apple and pear.
Ground cherries may be used in
preserves, either alone or in com
bination with other fruits. They are
I also used in fruit cocktails, fruit
salads and in savory or eeml-savory
i salads.
I The' followng is a typical combi
nation preserve of the richer sort
made by a silgntiy ontereni memoo;
Four-fruit conserve Take equal
parts choice fresh strawberries,
stoned pie cherries (or other red
cherries with a little addtional lem
on juice), red raspberries and large
red or black currants or red goose
berries. Allow an equal weight of
sugar and the Juice of 1 lemon to
each 4 pounds of rruit. . A little
grated orange or lemon rind may be
addedi if desired, though personally
I prefer to omit 'this. Arrange the
fruits and sugar in alternate layers
In a preserving ketle, pour the lem
on Juice over, let stand two hours or
over nigra. a may be most conven
ient Then follow either of these
methods:
.Method 1 Raise to boiling point,
boil S minutes and let stand several
mornings (or morning and evening)
until the fruit is clear and plump
and the juice skins-over or "Jells
when tried on a cold plate. Then put
ud in sealed, jars.
Method 2 Raise to boiling point,
boil 10 minutes, spread in shallow
platters and let stand In the sun un
der glass or in a warming oven un
til of the desired richness. Seal In
small cans.
Method 3-Slmmer gently and con
tinuously, stirring often to prevent
burning, until reduced to- the de
stred richness. . Seal in small cans.
A few nuts may be added to the
above if desired, but to my mind are
best omitted in this particular com.
bination.
Any of fce combinations given
above may be furnished by anyone
of these methods' as well as by the
"syrup method first given.
Wherever orange rind is used in
a conserve it is well to soak it
first in brine, freshen in cold water
and cook until tender before adding
it to the other fruits.
PORTLAND, Or., May 2T. Dear Miss
Tingle: Will you please answer the fol
lowing questions which . I have been
savlna- up for you? '
1) How to make whipped cream stand
un for cakes, etc.
(2) Recipe for waffles, using 3 eggs.
(3) Recipe for chicken salad when cel
ery is not available. .
(4) "Japanese" frosting, as used in
preparing French pastry. Thanking you
in advance. MRS. W. P.
Generally it is better to' ask only
one or two questions at a time, in
stead of "saving up," as the longer
answers are naturally more likely to
be crowded out when space is lim
ited, s
(1.) A little dissolved gum arable
or gum tragacarith or soaked and
dissolved gelatine may be folded Into
whipped cream if It is necessary to
have it stand. It Is best, however,
simply to have it well chilled and
whipped just before serving to get
the best texture. A few drops of
viscogen will aid the whipping. If
a very light fluffy mixture is want
ed a little glossy egg meringue may
be folded into the whipped cream
Just before serving. Or a combina
tion of gelatine (soaked and dis
solved over hot water), whipped
cream and meringue (beaten glossy
with sugar) may be used.
(2.) Three-egg 'WafUes. One and
one-quarter cups flolir, 1 tea
spoons salt, 1 teaspoon sugar,
teaspoon soda, 1 up thick sour milk
and 4 cup melted butter (or
cups very. thick sour cream), 3 egg
yolks, 3 egg whites. Sift the dry
ingredients together, combine grad
ually with the milk, shortening and
well beaten egg yolks to make a
smooth batter. Fold in the egg
whites last. Bake In hot, well
greased waffle irons until thorough
ly crip. v
Skill in baking is essential, under
baking is a frequent- source, of
leathenness."
If sweet milk is used omit tbn
soda and add 2 level teaspoons bak
ing -powder.
(S.) Chicken Salad Without Cel
ery. when celery is not obtainable
use fresh cooked peas or tiny cubes
of' cucumber, 0r chopped firm let
tuce heart or even firm white cab
bage may be used as "filler" -with
chicken. In such a case, use a "boiled
foundation' dressine" for holdinsr
the salad together), with a hani o
strong chicken stock in which a
mall . bag containing one or two
SABLE FISH, OR BLACK COD,
IS FAST BECOMING POPULAR
One of Cheapest and Best of Fish
. Several Methods
BY EVELENB SPENCER,
Fish Cookery Expert, United States
Bureau of Fisheries.
A
FISH that is rapidly forging
to the front and becoming
popular not only on the Pa
cific coast luit as far east as the
Mississippi valley is the sableflsh,"
commonly known as the black cod
until J. N. Cobb, University of
Washington college of fisheries,
gave it its newer and more ap
propriate name a few years ago.
The fish is not a member of the
cod family, by lineage, structure
or edible qualities.. When it was
discovered on the Alaska coast t In
1811 the only name it bore was a
barbarous one used by the Indians
and the early white settlers and ex
plorers superficially named it black
cod on it? appearance only. As
long as the fish was unutilized the
name was. of uttie concern, but
now that It is forging ahead at
leaps and bounds it runs the risk of
being banned under the pure food
laws and the old name is really
misleading to the consumer who
purchases It under the impressiorf
that it resembles the cod in Its
edible qualities.
The cod Is dry-meated, while the
sablefish is one of the richest and
fattest of the American fishes and
of course Bhould be cooked differ
ently. Its flesh is firm, white and
flaky, with a fine, rich flavor,
while the fats are almost gelatinous
in their consistency. The sablefish
is usually found in deep water and
s taken on long lines with halibut.
It attains a length xof two' feet.
Large qualities are shipped both
fijesh and frozen. It stands pickling
very well, but is probably most
popular when kippered. I intend
later to write an article on the
kippered sablefish which I regard
as one of the most delicious of cured
fish products. 1
The sablefish is best baked, as
on account of its richness it falls
apart easily when boiled. It is
especially adapted to the Spencer
method of cooking. Being very
oily, it is a mistake to fry It. Some
housewives, trying it this way ana
finding It too oleaginous, have
never used it a second time and so
are losing a fine, palatable fish, as
well as the cheapest fish in the
market. i
Spencer Method Explained.
Purchase' a two dr three-pound-
chunk from the center of the fish.
Cut down an inch strip of the skin
at the back and remove the fins.
Place a sharp knife under the skin
and cut away from you, removing
the skin. Now cut the piece down
the backbone into- two sections. Cut
the boneless side into servings, al
lowing three to each pound.' Slip
the knife under the backbone and
cut it out, but it may be cooked
with'the rest, as the flesh adhering
to it is very sweet. Now cut this
second side into servings. This all
sounds much more difficult than It
is and when done once properly it
will be a very quick and easy job
the second time.
Now have ready a bowl witn some
heavily salted milk and a pie plate
filled with well sifteoT dry bread
crumbs. Dip each piece of fish
into the salted milk with the left
hand and toss it into the plate of
dry crumbs. With the ory rignt
haid crumb the piece' of "ish and
place it on an oiled baking pan.
If this method is followed, the left
hand doing all the wet' work and
the, right hand the dry work, and
the Jiands not interchanged, many
pounds of fish may be prepared
without wetting the crumbs.
Now. with the baking pan run ol
pieces, sprinkle them over with a
very little oil. This is needed just
to brown the crumbs, as the fish
Is fat enough to cook in Its own
nil Place the pan in a very hot
oven (600 degrees F.) and bake for
ten minutes, when each piece will
he found browned all over, tne pan
dry underneath the fish, and the
fish juicy and succulent inside.
Never put any water in the pan
when cooking by this method. The
idea is to cook the fish and keep
the luices Inside, instead oi coax
iner them out to join the water in
the nan when tne latter is usea.
Iiirt tne .pieces -out on yia.Li.oi-,
with the aid of a pancake turner
and garnish with, sprigs of parsley
and pieces of lemon. This fish
may be served without any sauce
on account of its richness. A dish
of homemade pickles Is a palatable
accompaniment. - To those who
crave a richer sauce, sauce tartare
or piquante sauce Is recommended.
Steamed Sablefish Is Good.
Three pounds of sablefish, one
pint of boiling water, one lemon.
four tablespoons flour, six table
spoons butter.
Skin, bone and cut up into serv
ings, allowing about three to the
pound, as for Spencer method. Oil
a steamer, lay In the pieces of fish,
one layer deep and sprinkle wli
salt. Place over boiling water, cover
with - tight lid and steam for ten
to 15 minutes. Melt four table
spoons butter in saucepan, stir in
the flour, cook together and add
the pint of boiling water all at
once, whisking it with cook's whip
tablespoons celery seed has been
boiled, thus giving a pleasant celery
flavor. Thia concentrated stock
would be used instead of the milk
or water of an ordinary boiled
dressing.
For the "top dressing" when the
salad Is served you could use either
ordinary mayonnaise (with or with
out a little addition of whipped
oream), or this same boiled dress
ing, combined with, whipped egg
white or whipped cream, or both,
probably with a little extra season
ing. Of any preferred Thousand
Island dressing (if not too complij
cated) might be used.
4. I think the following is- the
icing you want, though why it
should be called "Japanese" 1 hard
to g-uess. This may also .be of In
terest to the reader who wrote some
time ago about suggestions for
French pastry.
Butter-meringue Icing (for dec
orating cakes and pastry) One
fourth cup butter, IVt oups sifted
confectioner's sugar (or 1 cup very
fine granulated sugar), two egg
whites, one-half to one teaspoon
vanilla. Warm, but do not oil,, the
butter and beat It until like whipped
cream. Beat in, gradually, one-half
of the sugar, beating until light. A
little longer beating Is needed if
fine granulated sugar Is used. Beat
the eggs until a "clean cut" can be
made with a knife; then beat in
gradually the remaining sugar un
til smooth and glossy. Add the
flavoring, then combine the two
mixtures. ,
A little more sugar may some
times be needed, as butter varies In
Its absorbing quality and egg
whites1 vary in size.
If a chocolate frosting is wanted
add two or three squares chocolate
dissolved over hot water, -beating it
into the creamed butter, or use any
desired amount of well-flavored
cocoa with a pinch of cinnamon.
- This icing is less rich than ordi
nary butter icing or Vienna icing
and may be similarly used for
"rough" icing and piped or decor
ative, icings gtven a little "knack"
in using frosting tubes or paper
frosting Cones.
Foods, Says Expert, Who Gives
of Cooking. ,
until very smooth. Add the rest of
the butter, a spoonful at a time,
beating it until all is worked in.
Season With salt, paprika and lemon
Juice. Place the steamed fish on a
hot platter, pour over it the drawn
butter, garnishing with sprigs of
parsley.
Poached Fillets Delicious.
Two or three founds of sableflsh
filleted or thick slices skinned, one
cup of fish stock, one cup of milk,
one tablespoon lemon juice, three
tablespoons capers, one-half cup of
cream, three tablespoons- oil, two
tablespoons butter, four tablespoons
flour.
Place the fillets or slices of fish
in a shallow pan and cover with
court bouillon or salted, acidulated
boiling water, allowing about one
third of a cup of vinegar to a quart
of water. Poach gently, just sim
mering, for ten to 12 minutes. Heat
the milk and fish stook. Heat the
oil and Stir the flour, adding the
hot liquid, all at once, beating well
with a cook's wliip, until very
smooth. Add the cream, then the
butter, a spoon at a time, and sea
son with salt, paprika, lemon juice
and the capers. Lift out the fillet
or slices carefully to keep from
breaking, as sableflsh falls apart
easily. Place on a hot platter and
pour thetcaper sauce over it Gar
nish with sprigs of parsley.
Baked SableflNb. Excellent.
Two or three pounds of sablefish
in thipk slices, one large onion,
finely minced, one teaspoon mixed
poultry dressing, or thyme, mar.
joram, summer savory, one quart of
soft bread crumbs, salt, pepper, oil.
Remove the skin from the sliced
fish and place In oiled baking pan:,
sprinkling lightly with salt. A glass
baking dish in which it may be
served is weal for this purpose.
Placed the minced onion in a small
saucepan and pour four tablespoons
of oil (or butter) over It, covering
it with a lid and allowing it to
cook colorlessly, not browning it.
When onions are tender place the
Dreaa crumbs m a bowl and mix
with them the cooked onions and
seasoning" until the crumbs are well
oiled. Strew the dressing on top
or tne nsn and bake in a hot oven
15 to 20 minutes, according to thick
ness of the slices. Invert a pan
over the dish for the first ten min
utes to keep dressing from brown
ing too rapidly. Serve, in baking
dish, cutting into squares for each
plate. Serve with a spoonful of
sauce tartare on lettuce leaf ' on
side of the plate.
Sableflsh Baked With Tomato,
Three to four-nound chunk of
sablefish, two large onions, sliced
two cloves of garlic, minced; two
tablespoons minced parsley, one can
of tomatoes, one bay leaf, four
tablespoons oil, four tablespoons
flour.
Open can of, tomatoes and place
in saucepan with onions, garlic and
bay leaf, seasoning with salt, pep
per and dash of sugar if tomato
seems too acid. Simmer for a half
hour, then rub through a strainer
to remove seeds, etc. Heat the oik
sift in flour and add tomato mix
ture, which hasj been brought again
to simmering point, beating until
smooth. Allow to simmer gently
while preparing fish. Cut off an
inch strip down back of fish. Skin,
split down, at backbone, cutting
each side into nice thick chunks,
about four to the pound. Oil a
glass dish or casserole and place
pieces of fish in it, sprinkle over
with the minced parsley and pour
the tomato sauce over It. Bake In
a hot oven from 15 to 20 minutes.
We have been so prejudiced
Mr. A. L. Romesha
Tells How Cuticura
Healed Pimples
"I had a breaking out of pimples
on my face. They were of medium
size ana tester ea, causing
me much pain and embar
rassment. They would Itch
and bleed and my face was
very badly disfigured. The
trouble lasted a long time.
I tried different remedies
but could not get rid of
them. I began using Cuticura Soap
and Ointment which healed tne."
(Signed) A. L. Romesha, R. R. 1,
Gooding, Idaho, Feb. 7, 1922.
Keep your skin clear by using Cuti
cura Soap, Ointment and Talcum
for every -day toilet purposes. Touch
pimples and itching, if any, with
Cuticura Ointment; bathe with Cuti
cura Soap and hot water. Dry and
dust lightly with Cuticnra Talcum,
a powder of fascinating fragrance.
! IahnBrIiil. Address:'
'OaMovmM-
ruula, Dipt. H, HtiiWs m, m. soiiTrr-
whwt, Soroac onitmsnt zosnowe.
JUfW Cnticum Soap shaves withont mas.
isassssg . w . mmMm mwsmm au. v
Wonderful for Sunburn
Frostilla Fragrant Lotion is ideal for sunburn and windburn. Its cooling, soothing
touch brings almost immediate relief. .
If youT skin has grown dry, Frostilla Fragrant Lotion will soften and improve the
texture. If dust has clogged the pores, Frostilla Fragrant Lotion will really cleanse it.
Use Frostilla Fragrant Lotion before powdering, it keeps the powderpn much longer.
After a depilatory application, this delightful toilet lotion will prevent redness
and irritation.
The fragrance of Frostilla Fragrant Lotion is inviting. It is the fragrance of
many rare flowers. All odors of perspiration, so common in summer, are quickly
dispelled by it. -
For the Men: Here is an after shaving lotion which brings real skin comfort. It
prevents the neck from breaking out. If used on the wet soapy brush it will help
soften the beard.
For sale everywhere 35 cents. The Frostilla Co., Elmira, New York.
against" the use of garlic in our
cooking- that I am always anxious
to put in a good word for it Apart
from its seasoning qualities, it has
madlcinal ones worthy of note. It
is a stimulant tonic, and promotes
digestion. It has also diuretic and
sudorific properties. It was noted
in the great epldeimdo of the flu that
sections of foreigners in some of
the large cities who used garlic in
quantities escaped contagion Many
medical men have told me that they
were convinced that garlic, has won
derful medicinal virtues.
A woman who entertains con
siderably told me a story relative to
garlic which illustrates the point
that the general prejudice which ex
ists to garlic is often in name only
and disappears when one partakes
of dishes enhanced by (Its savory
flavor.
This woman was hostess at a
large dinner party., It was her ad
mirable custom to dress the plain
lettuce leaves which Bhe served after
a heavy dinner, at the table. Her
cook was always instructed to rub
the "salad bowl liberally with crushed
cloves of garlic before bringing It
to the table. - As she was engaged
in tossing the lettuce leaves in the
oil and vinegar, her ears caught
this conversation going on between
some of her guests.
A woman was saying: "We have
such difficulty in keeping a good
cook. Neither my husband nor my
self can bear the taste of onions in
anything and I have to almost camp
in the kitchen at times to prevent
the cook from slipping an onion into
certain kinds of dishes and so ruin
ing it for us. We had such a time
when we were in Europe to avoid
dishes containing garlic, which we
abominate even worse than onions,
IS YOUR BLOOD HUNGRY
FOR IRON?
Modem Methods of Cooking and
Living Have Made An Alarming
Increase in 'Iron Deficiency in
Blood of American Men and Women
NUXATEIVIRON
Helps Make . Red Blood
The Kind That Puts Roses Into the
Cheeks of Women and Force
Strength and Courage Into Veins
jof Men.
"Is your blood starring lor
want ol iron? Iron is red blood
food. If ym were to go without
eatinz until yon became weak,
TheTirad
nervous
House wife
thin and emaciated, you could
not do a more serious harm to yourself than
when you let your blood literslly go hungry
for want of iron iron that gives It strength
and power4 to change food into living tissue,'
ays nr. James r ranat tmiuvan, tonnerly
physician of Bellevue Hospital (Outdoor
Dept.), New York, and the Westchester
County Hospital.
"Modern methods of cooking and the
rapid pace at which people of this country
live has made such an alarming increase in
iron deficiency in the blood of American,
men and women that I have often
marveled at the large number of
people who lack iron in the blood
and who sever suspect the cause of
their weak, nervous, ru&down
state. But in my -opinion, you
can t mane strong, sturdy men
and women by feeding them on
metallic iron. The old forms
of metallic Iron must go
through a digestive process to
transform them into omnia
iron Nuxated Iron before
they are to be taken up and
- l ltA 1 A 1
tern. Notwithstanding all
that has been said and
written on this subject by
well-known physicians, thou
sands of people still insist in
dosing themselves with metallic
iron simply, I suppose, because
it costs a few cents less, I
strongly adviso reader in au
cases to ret a physician's pro-
crkitlon for organic iron Nuxated Iron,
er if you don't want to go to this trouble.
then purchase -only Nuxated Iron In its
original packagea and see that thia particular
name (Nuxated Iron) appears on the pack-
ages. If you have taken preparations such
aa Nnx and Iron and other similar iron
wodttct ind failed ta tut atutefc rwMabtf
Ttsj Exfcensrtsd
Basin ess Man
In Italy I had to be particularly
careful, for the. Italians are always
reeking of garlic. I assure you it
waB a great care to me every meal."
As the hostess listened, she felt
rather embarrassed to go on mixing
the salad, Which would be well fla
vored with garlic, then offering it
to those guests who were express
ing such extreme aversion to the
condiment which she considered was
the making of the plain green salad.
She quickly made us her mind that
her other guests must also be con
sidered, so went on and finished her
mixing and the guests were all
served with the salad.
She naturally watched this par
ticular woman to see what would
happen. The lady In question be
gan eating her salad as she talked
away, and when she had taken a
taste or two, she excitedly called
across the table to her husband:
"John, here it is! The very flavor
which has baffled us so many times
in Europe and which he have tried
in vain to find out what It was!
Those foreign waiters were so ob
tuse, we never could make them
understand." She added, address
ing the hostess: "What is this con
diment wWch gives the salad this
perfectly delicious flavor? My hus
band and I both adore it but never
can find out what it is!"
The hostess finished her Btory by
telling me that she made up her
mind she would not tell hftr after
the decided opinions she ' had ex
pressed. That she could keep on
looking and find out from some one
else.
She did jiot want a scene at her
-not
ty!
dinner par
Who Should Take
Nuxated iron
that such
entirely different thins
trom Jraxated Hon.
If yon are not strung
or well you owe it to yourself
to make the following test: See
how lona von can work or
how far you can walk without
flaeam ss nr.n HMf mtof
two five-train tablets of ordinary Nuxated
Iron three times per day after meals or two
weeks. Then test your strength again and
see how much you hava gamed. Numbers of
nervoua, run-down people who were ailing
all the while have increased their strength
and endurance In two wka' thna arfcila
taking itaa in tiio ptonat ton. ;
TTV I Tim Elderly I
w-.-ref Ol .. .
aaafls
sill
SURE HELP TO
SICK WOMEN
Mrs. Baker, so much Benefited bj
LydiaLPinkham'sVegetableConi"
pound, Anxious to Help Others
Lebanon, Indiana. "1 was com
detelv mn down from women's trou-
Dies ana stomacn
trouble and for a
long time 'was
hardly able to do
my work. I had
some friends who
had taken Lydia
E. Pinkham'a
Vegetable Com
pound, and they
told me about it.
I know what it
has done for me
and I recommend
it to others, as I am sure it will be a
great help to all sick women. It is a
wonderful medicine, and I give you
permission to use my testimonial and
my photograph. " Mrs. Emm-a
Baker, 310 S. East St., Lebanon,
Indiana.
These letters recommending Lydia
E. Pinkham's- Vegetable Compound
ought to convince women of the great
worth of this medicine in the treat
ment of ailments to which they are
often subject.
Mrs. Baker calls it "a wonderful
medicine." If you are suffering
from troubles women often have, or
feel all run down, without any ambi
tion or energy for your regular work,
take Lydia B. Pinkham'a Vegetable
Compound. It is a natural restorative
and should help you.
Alkali in Soap
Bad for the Hair
Soap Bhould be used very care
fully if you want to keep your hair
looking its best. Most soapa and
prepared shampoos contain too
much alkali. This dries the scalp,
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
slfled In a cup or glass with a little
warmr water is sufficient to cleanse
the hair and scalp thoroughly. Sim
ply moisten the hair with water
and rub It in. It makes an abun
dance of rich, creamy lather, which
rinses out easily, removing every
particle of dust, dirt, dandruff and
excess oil. The hair dries quickl."
and evenly, and It leaves the scalp
soft and the hair fine and silky,
bright, lustrous, fluffy and easy to
manage.
You can get Mulsifled cocoanut
oil shampoo at any pharmacy; It's
very cheap, and a few ounces wil'
supply every member of the family
for months. Be sure your druggist
gives you Mulsifled. Adv.
Beanty Urunrpasi.ed
The tsonderfaUr refined.
Pearly - white complexion -laadared,
brings back the.
weanace of youth. Re-
dts are instant Highly
nUsepUcExerta a sof t and
oothing action. Over 73
rears In use.
Stnd 15 c for Trial Sta
HOPKINS 1, snu
www xorawrry
if
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