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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (July 16, 1922)
5. NAVY BLUE WOOL JERSEY WITH WHITE COLLAR IS CALLED ANNETTE KELLERMAN Graceful Little Suit Is Very Practical One for Swi mmer Slim Youth Looks Best in Clinging Jersey Suits Guiltless of Sleeves in Boyish Fashion, ' J-ztfe.J ...... gfi 'A V; -1 , ? --f vi ;.., :v 4' via- ? 1 A PROFESSIONAL looking- suit this (6490) or at least it seems so to you when y6u hear the charming name of it, but un doubtedly dozens of suits -Annette Kellerman has never seen have been named for the ehampion of cham pions among women swimmers. The suit pictured is of navy blue wool jersey with white collar, sleeve bor der, .belt and lacings on tunic and trouser. It is l. graceful little suit and a very practical one for the swimmer. The low-placed belt is a good' feature. Slim youth looks best in these (1S38) clinging jersey suits guiltless of sleeves in the boyish fashion, and with very short trunks under the short tunic. The little suit pictured is most engaging on Its extremely youthful wearer; and this year she will wear long silk stockings that meet the edge of the short trunks. It is considered better style which appeals more to some wearers than the question of better taste. The flapper suit pictured 'is, of green jersey with narrow white pipings, and the headkerchief is green, too. A dark blue bathing suit (1329) with white braid! You might have 6aid the same thing 20 years, ago. But then the suit would have been blue flannel and the white braid would have been in rigid rows. The modern suit is of clinging blue wool Jersey and the braid is embroidered on in an effective pattern like the one pictured. She has not donned her rubber swimming cap yet but is ready for it, with a ribbon-covered chamois band tied around her head to keep out the wet Bungalow Housewife Has Cute Morning Dress. (ire at ion Is Cross Between Pretty Frock and Plnnfare. FOR the bungalow housewife there is the cutest morning dress which is a cross ftetween a pretty frock and a pinafore. It is made of red and white checked gingham with round neck and elbow sleeves and at th front of the skirt is a gathered panel shaped like an apron. Neckline, elbow sleeve and apron axe edged with white ricrac trimming. The wide sash ends of the apron and the pockets on the apron are also trimmed with ricrac. The apron-panel is rounded t the sides and falls just below the knee, skirt extending several 'inches below the apron. , Very graceful Aiport skirts are not of heavy, msteWal like eponge, crash, or .eu'6n 'duck, but are of handker- chief linen. They loofc delightfully cool and blowy on a veranda or sail boat dock where there is any breeze. These skirts are a little wider than skirts of heavier fabric. There is a deep hem and above that tucks in graduated width or in groups. One of the prettiest of the new rainbow sweaters has the shaded stripes running vertically instead of horizontally in the usual way. The vertical stripes are much more be coming to any figure. The sweater is a slip-on, rather long and with elbow sleeves and V-neck. The stripes are an inch wide and two inches apart and are shaded from light to dark color. White sweaters ,,with shaded violet stripes are charming; tan sweaters with shaded brown stripes are smart for tennis or golf wear. ' . The craze for odd, original things In house . decoration grows and grows. The fine dignity that used to be a tradition with housewives who upheld standards of good taste " " v ' In table appointments seems to be on the wane. A recent advertise ment published in the newspapers by one of the big New York shops calls attention to "interesting and amusing things for dinner-table decoration." And, the trifles include comic candlesticks, fiirris &nH nt male posing as bonbon 'holders, and so on. "Very gay and 'original," says the advertisement, and assur edly the table set with these decora tions would be very gay and orig inal -and probably quits, appealing to the modern taste for frivolous effects. - For instance, a centerpiece of glass in black and white cheeks, the receptacle heaped with brightly representing kneeling clowna with black candles, and magpie-colored sw&na of china hollowed out to hold colored artificial fruit; candlesticks nuts or bonbons. Certainly this din ner table would intrigue the fancy of diners who are devotees of the new and the bizarre. - But how much more satisfying to good taste the dignified and beau tiful dinner table set out with snowy damask, silver candlesticks, roses Instead , of painted, artificial fruit nd bonbon dishes of exquisite glass or silver. This frenzy for' "amus ing" table appointments seems hardly worth while to invst largely in such ephemeral novelties. Perhaps you discovered last sum mer, when you got to your va cation place, that you had not a ingle sport hat In which you could lean back in a porch rocker. Tha mart Stiff -brimmed sailor and be coming wide-brimmed picture hat made you sit forward uncomfortably in a tall-backed rocker while other women with soft-brimmed hats leaned back and relaxed. Save at least one sport hat that you can rest and rock In and have it preferably the sport hat that you wear with late afternoon costumes the dress-up sport apparel that you put on for the hotel supper and evening on the porcti afterward. You won't want to don your soft tweed or felt sport hat with filmy fro".ks or silk skirts and sweaters, but don't make the mistake of choosing for your dress-up head gear a stiff-brimmed model. The silk sport hats are charming for dress-up wear with pretty frocks'and light sweaters, and there are small flexible-brimmed hats of straw with worsted- gmbroidery,or pleated tailored bows of grosgrain ribbon across the front. Some of the linen hats, embroidered by hand and designed to mate with embroi dered or hemstitched frocks,- are very attractive also: Stiff-brimmed sailors are. very smart and good looking with golf CRABS UNFIT FOR FOOD IF DEAD AT TIME OF COOKING , . . . . . . . . . . Housewife Urged to Hare Water at "Jumping Boil" Before Putting Crustacean Into Kettle for 20 to 60 Minutes, BY EVELENE SPENCEfC Fish Cookery Expert, United States Bu reau of Fisheries. ON the pacnic coast tne princi pal edible crab is the Dungen ess. which is found from Lower California to Unalaska. It f attains a much greater size than the blue crab of the Atlantic coast This ciata molts the sarne as the blue crab, but nane of them are caught in this condition, as most of them are obtained by means of baited traps, aria the molting crab does not seek food at this stage. Crabs should always be alive up to the time they are cooked. If they die in shipping ur before cooking. they should bo tftrown away. The ater in which the erab is to be boiled should be brought to a ' jumping .boil" before the crab is put in. To each quart of water used put in a teaspoonful of bicarbonate of soda. The crabs should be cooked 20- to 60 minutes, according to the 1 Flesh Easy to Extract. When finished, wash off in cold water, when they are ready to be picked. The claws should first be broken off close to the Doay ana cracked with a hammer, when the flesh may be extracted with any suitable instrument The extreme tip of the !claw is as good as any- i thing I know of. The finger should then- be inserted between the slight projection forming the tail 6f the crab's shell and the body. "With a slight effort the latter may be lifted out of the shell. The soft, spongy stuff adhering to the body should then be picked off and thrown away, also the sand bag. If the meat is to be prepared as deviled crab, save the shells, one of which will hold the meat from two crabs. Thor oughly wash off the body and ex tract the meat. According to Wiley (Foods and Their Adulteration), about 44' per cent of the total weight of the crab is edible. In the edible portion about T7 per cent is water and 28 per cent solid matter. The compo sition ef the water free substance is as follows: Protein, 72.56 per cent; fat, 8.55 per cent; ash, 13.64 percent Bisque of Crab One large crab, 4 tablespoons butter. 4 tablespoons flour, 1 quart of milk, cup of cream, 1 teaspoon Worcestershire sauce, 1 ess- First wash and -scrub the crab shell with a brush until perfectly clean. Crack and remove the crab meat and mince it up. Empty shell, wash it out thoroughly and put shell and leg shells into a saucepan. covering them with cold water, and allow to simmer for at least an hour, longer if convenient Strain off the liquor and reduce it by rapid boiling in open pan, until just one cup is left This should have a strong crab flavor. Heat the milk and prab liquor together. In another pan melt the butter, stir in the flour and allow to cook to gether, then add this to the boiling milk and crab liquor, beating it with cook's whip until very smooth. Then add the crab meat and season ings, simmering it and stirring tn the cream. When up to the boiling point and ready to serve, beat the egg white very stiff, add the yolk and blend together. If serving bisque from a soup tureen, place egg in bottom- of tureen and pour the boiling bisque over it. stirring gently until blend ed. If not, remove bisque from the fire and add the egg, not allowing it to come to boiling again or egg will curdle. This Is a very delicious crab soup., - ' , Crab Louis. One cup of erab meat. 1 cuo of whipped cream; 1-8 cup ef ceoktall cat sup, lemon juice to taste, 1 cup mayon naise. Mix and chill oh ice and serve In cocktail glasses. Creamed Crab en Toast. One cup ot crabmeat, 4 tablespoons butter, 4 tablespoons flour, slices of toast, 1 and H cupa milk, H eup of cream. 1 teaspoons of Worcestershire sauce, lemon juice to taste, -; Scald the milk and cream; melt the butter, stir In flour, cook to gether; add hot milk and whisk until smooth with cook's whip; add the crabmeat and season. If toast should be cold and dry, .dip quickly In and out of boiling water, butter and pour the crab over it Serve at once. Crab a la TVewberc One eup crabmeat, 4 tablespoons but ter, ? taDiespoons Hour, l teaspoon anchovy essence. 1 -teaspoon tomato cat sup. 1 cup milk, 2 egg yolks, hi cup of oream. . Melt two tablespoons butter in saucepan and put in tha crabmeat, stirring as It heats. Scald the milk, melt the rest of butter, sift in the flour, ook together, adding hot milk and beating until very smooth. Season with salt, pepper and other seasonings, add the cream and the crabmeat, stirring until it reaches boiling point, then draw aside and add the slightly beaten egg yolks. Stir, as mixture, thickens just undec clothes or boating clothes, but they are horribly uncomfortable In tall backed porch rockers. Take heed to this and think how much comfort in a porch rocker means at the end of the day, when you select your afternoon sport headgear. There is nothing so depressing, on a -hot July day, as the email, one-windowed kitchen of an aver- Page apartment. One .thinks with a sigh ef the country house- kitchen, with its two or three vine-shaded windows, and space enough to pre vent a cluttered-up look during the preparation of a meal. Many an apartment house that has nice ahady awn-ings at living room and bedroom windows, shows a kitchen window looking out on a cheerless brick wall that reflects the blazing light of an August day. You cannot train vines over your fifth-tory kitchen window, but if you have to awning to shut out the glare, you can hang a green porch screen inr the window and let the light filter through it. Pots and pans hanging around the kitchen Bave steps to the pantry, but they add to the cluttered look that adds to the heat The less there is in a kitchen that is small, the cooler and more restful the effect Pale green linen dish towels swing ing near the window are an aes thetic touch that some women would laugh at- but some .others would delight in. A growing green plant on the window sill does add to the coolness and comfort, too. So does green and white linoleum on the floor and green and white oilcloth on table an4 tubs.. One little woman who cannot get away for the summer has put one of her best pictures, a framed painting of breaking waves, over the sink In her kitchen. She Insists that the picture helpsher to get through her kitchen work by appealing to her imagination. She does most of her baking at one time, twice a week, to avoid heating the gas oven con stantly. And she knows a - trick worth remembering that waier for tea or coffee .will boil quicker if you drop in a bit of sugar. She treats the potato water to a- bit of sugar, too, and huta eff the gas flams a few minute's sooner thereby. boiling point- Taste to see If sea soning is satisfactory, then serve at once on toast with thin slices of dry toast or toasted crackers. In making . a dish of this kind, which contains egg yolks, the sauce must never boil after yolks are added or It will curdle. It must also bo remembered that eggs will not thloken the mixture unless the boiling point is nearly reached. Ss the sauce must be carefully watched and at the first sign of boiling, draw it aside where it cannot boil, then add the egg yolks and keep the temperature just under the boil ing point until thickening has taken' place. If not ready to serve Im mediately pface the'saucepan in an other one containing boiling water on the back of t.he stove. , Crab a la Creole, Meat of one large crab, 2 tablespoons butter, ? tablespoons flour, 2 tablespoons catsup, 1 clove of garlic, U cup of oil, 1 cup of strained tomato, 1 good-sized onion, I green pepper, finely minced, 1 teaspoon Worcestershire sauce, 1 table spoon finely minced parsley.. Mince the onion, garlic and pep per. Heat the oil and in it fry the minced Ingredients colorlessly, plac ing a tight lid on saucepaji. until tender, which will be 10 to 15 min utes; Add the crab, tomato and sea sonings, simmering all together. In small pan melt the butter, sift In flour, cook together, then add- this roux to the crab stew, stirring as it thickens. Taste to see if season ing is correct then serve with toast or toasted crackersv. Scalloped Crab. One cup of crab meat, 1 cup of flaked halibut cheeks, H cup butter or substi tute, 2 teaspoons Worcestershire sauce, lemon Juice to taste, -2 cups of milk, 1 cup of fish or crab stock, cup cream or canned milk. ' For the top dressing, 1 pint of soft bread crumbs, 2 tablespoons oil or butter.. Scrub and clean the crab shells and simmer them a described for crab bisque. Strain off the broth and in it simmer the halibut cheeks until tender (about 15 minutes), cool and pick into long strands. Scald the milk and stock together. Melt the butter (or substitute), sift in flour, etir and cook together, add ing the boiling liquid all at once, then whip vigorously with cook's whip, beating until jrery smooth. Add the crab and halibut cheeks, the seasonings and the cream. Oil the scallop shells or ramekins and put in the crab mixture. A potato border may be piped from the was try (if like'd) and the buttered or oiled crumbs (if latter are used add a dash of salt)' strewn over the top. Bake In a hot oven for ten minutes on the plate in small cupped lettuce leaf, as an addition. " Crab Souffle. One cup crabmeat, 1H cups milk, 2 egg wnites, stutly beaten, 4 tablespoons butter (or oil), 4 tablespoons flour, 1 tea spoon Worcestershire sauce, 2 teaspoons lemon juice. For the tep dressing, 1 cup of soft bread crumbs, oil or butter for the same, Scald the milk. Heat the butter (or oil), all the flour, stir and cook together, add the hot milk and beat well with -cook's whip until smooth. Add the seasonings and the crab meat then fold in the beaten whites of eggs. Oil a glass baking dish, pudding dish or ramekins and pour la ' the eouf fie. Mix the bread crumbs with butter or if using oil add a dash of Bait. Strew them on the top and bake in a hot oven for ten minutes or until crumbs are nicely browned. Serve with sauce tartare or rvmoulade sauce. As crabs are rather high priced, I have often made one crab do the work of two by using as much skate meat as crab. The skate flakes in long strands as the crab does and mixed together in salads, creamed and scalloped dishes, souffles, etc.. the whole mixture takes the flavor of crab. Where the skate meat is not available halibut cheeks may be used instead. They cost more a pound than the skate, but are solid meat and a half pound goes a long way. .The halibut cheeks also pull off in long white strands like the meat from the crb legs, and it also takes ths stronger flavor of the crab when used to double the amount of meat In making salads and all kinds of Almost 4L Unbelievable You can hardly realize the wonderful im provement to your skin and complexion your mirror will reveal to yon after vingGoursud'sOrientsl Cream for the first time. Send 15c tor Trial Sla FERD. T. HOPKINS fc SON New York crab dishes. Many housewives re sort to the well-known kitchen camouf lage of using the tender veal with chicken In salads, creamed dishes, etc., to double the amount, and I have found that one can re sort to such in many dishes in the fish world to increase the quantity and so lower the cost of production without impairing, the nourishment of the dish by the substitution. Next time you want a crab dish try add ing a half pound of halibut cheeks steamed or simmered, then flaked in long strands and mixed In with the crab. Curry of Crab, One eup of crabmeat 1 cup of flaked halibut cheeks, ltt cups milk, H eup of cream (stock may be substituted), 1 me dium onion, finely minced, 1 small clove garlic, minced. 2 teaspoons curry pow der, 4 tablespoons flour, 2 tablespoons butter, cup "of ell. Scald the milk, heat ths oil and in It colorlessly fry the onions and garlic, covering with a lid until ten der. Add the butter to this and when melted sift in the flour and curry powder, stir and add tha hot milk, beating; until very smooth with cook's whip. Season with salt and paprika, adding h crab, flaked halibut cheeks and cream. May be served ia center of ring of boiled rice or with rice tlmbalesv Crab Croquette. One eup of crabmeat, 1 eup of flaked uMuuut vucona, ' 4 Leaspoons Worcester- cups milk, 1 -2 cup ef oil or butter, hi Scald the milk. Heat the oil or butter, sift In flour, stir and add- the milk all at once, beating vig orously with cook's whip until smooth- Add the seasonings, crab and halibut blending all together and tasting to see if seasoning is right Spread out on an oiled plat ter and set in a cool place until very stiff. Roll in finely sifted bread crumbs to shape In croquettes, then In beaten egg, to which a tablespoon of water is added then in crumbs again, place in a frying basket' and fry in deep fat Drain, placo on a hot platter andgarnish with sprigs 01 parsley. Serve with a parsley cream sauce, placing a ladle of sauce on each plats and setting the croquettes in it Crab Chops. Prepare mixture as for crab cro quettes, but shaping it into little loin lamb chops, using finely sifted bread crumbs to shape them. They require no egging process, because they are baked in a very hot oven. Place in oiled baking paJl or dish, sprinkle over with a little oil and bake in a hot oven ten minutes. Serve wit-h sauce tartare or Norwe gian sauce, a spoonful -being placed In a cupped lettuce leaf on each plate with the chops. The softer ths mixture is left, consistent with the handling ef either croquettes or chops, the more tender and creamy they are. They may be shaped like croquettes and baked in oven also. PORTLAND, June 24. Fish Cookery Expert, Care Oregonlan: I learned how to cook halibut by your method as you taught it in lectures in Portland and we consider it delicious. Today 1 was served the same fish in a local tea room which was somewhat different and equally as fine as yours. It was called "Baked Halibut With Anchovy Sauce," and I am very anxious to know the modus operandi. It seemed to be just glazed over and baked a perfect brown, with a suggestion of delicious pinkish codored sauce ca-Ued anchovy poured over it. Will you kindly publish in The ttregontan recipe tor same. for I am especially anxious to learn this method; also the sauce, which appeared to be a very thin white sauce with a cer tain amount of the anchovy added. Kind ly give proportions. I wish to know what brand Is best, but suppose you cannot give commercial names in the paper. Thanking you very kindly in advance. MRS. C. O. H. I shall take pleasure in answer- Ing your questions regarding the fish and sauce, but cannot guar antes that it will be exactly the same as the baked halibut you refer to, as it is diffioult to give a recipe for some particular mode of cooking fish, where one has neither seen nor tasted the cooked product From your description I would iudge that the halibut had been first cut into individual servings, either in smaller slices, say, off the chicken halibut (which is a small fish) ' or chunky pieces of about a third of a pounoT off the big hall but. This all depends upon the judgment of the chef or his prefer ence. I would lute to draw atten tion to one point which I have tried to make emphatic through these articles and that is the desir ability of cutting the fish into service pieces before cooking baking, boiling or steaming in order to obtain the most attractive appearance when it reaches the dinner plate. This baked halibut you mention was cooked that way, rather than a portion cut off a large baked piece, which would have reached your plate somewhat ragged In ap pearance and certain could not have been a perfect brown all over as you describe it. It could not have had the blanket of bread crumbs, as the Spencer method calls for, as you speak of having used that way BANISH GRAY HAIR TV1ANY charming faces are aged by pre maturely graying hair. If through ill ness or exposure to harsh elements your hair has become gray, streaked or faded, "Brownatone" will bring back the look of youth. Thousands of women have tinted their hair to natural shades with this mod ern aid to beauty. Any shade from golden brown to black. Acts instantly, easily ap plied and guaranteed harmless to hair, scalp or skin. All dealers 50c and $1.50. Trial bottle sent direct for 18c. Ths Kenton Pharmacal Co., 610 Coppln Bid., Covington. Ky.s BROWNATONE s- SULPHUR CLEARS A Apply Sulphur as Told When Your Skin Breaks Out. Any breaking out of the skin on face, neck, arms or body is overcome quickest by applying Mentho-Sul-phur. The pimples seem to dry right up and go away, declares a . noted 6kin specialist Nothing has ever been found to take ths place of sulphur as a pim ple remover. It 1b harmless and in expensive. Just ask any druggist for a small jar of Bowles Meatho-Sul-phur and use it Uk cold orsam-, M .. PIMPLY SKIN considerably. I think the pieces suitable for table service were all laid In an oiled baking pan, sprin kled lightly with salt then each piece painted over with melted fat or oil with a large pastry brush or cook's swab (a stick with a. little petticoat of slasbed-up white rags). then baked in a very hot oven from 10 to 15 minutes, according to thickness of the pieces. It Is the fat which gives it tne glazed appearance and causes It to have such a fine brown color. The whole success of this depends upon having an oven that can produce at least 600 degrees Fahrenheit, which cooks it similarly to either frying or boiling. Should you try to cook it in an oven which cannot produce such heat, the fish will not brown nicely, but will warp and dry up. as tha juices of the fish will pour out when the beat is insufficient- All fish contain a thin albuminous substance, which is the protein con stituents. In oooking this coagulates Into whits curd, which oozes out when the oven is only moderately hot, but hardens Inside when It is at a high temperature. When more time must be taken to cook the fish, on account of lack of heat, this white curd, particularly in the dry meated fishes, escapes and the juices, which are tha flavoring ma terials of tha fish, run out and dry around H in ths baking pan. When cooked ths fish will be stuck In these juices and hard, to remove. The fish will lack that softness and delicious succulence which it has when cooked in 10 minutes at the very high temperature. ' I have gone ipto this at length, as ths understanding of this point is the pivot on which ths - suc cess of oven-cooking swings. Once grasped, the housewife may cook fish for a large family eliminating the labor of standing over a hot stove as in frying or broiling and also doing away with the odors ot fish through the house. I hope you will bo successful in producing a product similar to the one you had in mind, with these suggestions. If you have any trouble, write again and I shall try to elucidate further. Do not get discouraged, for expertness in fish cooking is gained only by study and experi ence. Some professional cooks, who may be masters of all sorts of meat dishes, leave much to be desired in their fish dishes, showing that they have never studied the principles peculiar to fish cookery. Anchovy sauce No. 1, made with the drawn butten foundation or base Six tablespoons butter, one pint of boiling water, four table spoons flour, -two or three tea spoons anchovy essence. Melt four tablespoons cf butter, stir in the flour and cook together. Add the boiling water all at once and beat until smooth with cook's whip. Add the rest of the butter, a spoon at a time, whisking until all is -worked In; then season with salt, pepper and the anchovy es sence, using just enough to give It the required shade of pink; then taste to see if flavor is strong enough. Anchovy sauce No. 2, maaa with a foundation of white sauce. Four tablespoons butter (oil may be used), four tablespoons flour, one pint milk, or milk and fish stock, equal parts; a tablespoon anchovy essence or anchovy sauce. Heat the butter (or oil), sift in the flour, stir and allow to cook to gether, adding, the boiling liquid all at once, and whisking until smooth. Add the seasonings. S.S.S. Fills Out Hollow Cheek Thin Limbs! I en and wemen, whether yon will ever build yourself up to your normal, iust-rlght weight depends on the num ber of blood-cells In your blood. That's all thers Is to it It's a scientific fact If your blood-cell factory Isn't work ing right you will bs run-down, thin, your blood will be In disorder, and perhaps your face win bs broken out with pimples, blackheads and erup tions. S. S. S. keeps your blood-cell factory working full time. It helps build new blood-cells. That's why S. 6. S. builds up thin, run-down peo ple. It puts firm flesh on your bones. It rounds out your face, arras neck, limbs, ths whols body. It puts the "pink" in your cheeks. It takes ths bollowness from the eyes, nd It fools Father Time by smoothing out wrin kles in men and Women by "plumping" them up. S. 8. 8. is a remarkable blood-purifier. While you ars getting plump, your skin eruptions, pimples, blackheads, acne, rheumatism, rash, tetter, blotches are being removed. The medicinal Ingredients of S. S. S. ars guaranteed purely vegetable. S. S. S. is sold at all drug stores, In two sixes. Ths larger sizs is ths mors economical Explains How Enlarged Veins Can Be Reduced Oftentimes Veins Burst and Cause Much Suffering, Expense and Loss of Employments, Many people hve become despondent because they have been led to believe that there Is no remedy that will reduce swollen veins and bunches. If you will get a two-ounce original bottle of Moone's Emerald Oil (full trengrth) at any first class drug store and apftly It night and morning as di rected you will quickly notice an Im provement which will continue until the veins and bunches are reduced to nor mal. Moone's Emerald Oil is extensively used in hospitals and In factories as first aid to the Injured. It Is a harm less, yet most powerful germicide and two ounoea lasts a very long time. Indeed so powerful Is Emerald Oil that soft bunches, goitre, swollen glands and wens are reduced. It Is one of the wonderful discoveries of recent years and anyone who is disappointed with its use can have their money refunded. Tour druggist can supply you. Adv.. Wife Helps Elect Hubby "After having- been in bed half the Urns for a year with severs pains In my right side over the appendix, stomach trouble and bloating, which the doctors seemed- unable to reach with medicine, and advised opera tion as ths only remedy, my. nurse advised me to try Mayr's Wonderful Remedy, and Its results have truly been wonderful, as I am now en tirely well and strong-, and at the last election worked hard to sleet my husband." It is a simple, harm less preparation that removes the catarrhal mucus from the Intestinal tract and allays ths inflammation which causes practically e.11 stom ach, liver and Intestinal ailments, Including appendicitis. One dose will convince or money refunded. i"or sa at ail dxusglgt&A.d. , Sh tfe Tea Turns ALMOST every one knows . that Sage Tea and Sul phur, properly compounded. brines back the natural color and lustre to the hair when faded, streaked or gray. Yean ago, the only way to get this mixture was to make it at home, which is mussy and troublesome. Nowadays, by asking at any drug store for "Wyeth's Sags and Sulphnr Cotmxiund," you will get a large bottle of this famous old recipe, improved by the addi tion ot other ingredients, at a small cost. , Don't stay gray! Try it! No one can possibly tell that you darkened your hair, as it does it so naturally and evenly. You dampen a sponge or soft brush with it and draw this through your hair, taking one small strand at a time ; by morning the gray hair disap pears, and after another Bp plication or two your hair be comes beautifully dark, glossy and attractive. Doctor Ordered Woman Obeyed Took Lydia E. Pinkham's Vegetable Compound and is Now Well Chicago, Illinois. "You surely gave women one good medicine when you put Lyaia tu. Pinkham's Vege table Compound on the market. After I bad my baby I was all run down and so ner vous it kept ma from gaining. My doctor did every thing he could to build me up, then he ordered me to take Lydia E. Pinkham's Vegetable Compound with his medicine and I am now a new woman. I have had three chil dren and they are all Lydia E. Pink ham babies. I have recommended your medicine to several friends and they speak highly of it. You are cer tainly doing good work in this world. ' Mrs. Adrith Tomsheck, 10557 Wa bash Ave., Chicago, Illinois. There is nothing very strange about the doctor directing Mrs. Tomsheck to take Lydia E. Pinkham's Vege table Compound. There are many Ehysicians who do recommend it and ighly appreciate its value. Women who are nervous, run down, and suffering from women's ailments should give this well-known root and herb medicine a trial. Mrs. Tom- sheet's experience should guide you towards health. FRECKLES Now Is the Time to Get Rid of These Ugly Spots. There's no longer the slightest need of feeling ashamed of your freckles, as Othine double strength r-is guaranteed to remove these homely spots. Simply get an ouncs of Othine double strength from any druggist and apply a little of it night and morning and you should soon see that even the worst freckles have begun to disappear, while the light er ones have vanished entirely, it is seldom that more than an ounce is needed to completely clear the skin and gain a beautiful, clear com plexion. Be sure to as'le for the double strength Othine, as this Is sold un der guarantee of money back If It falls to remove freckles. Be Careful What You Wash Your Hair With Most soaps and prepared sliampoos contain too much alkali, which Is very Injurious, as it dries the scalp and makes the hair brittle. The best thing to use is Mulslfled cocoanut oil shampoo, for this Is purs and entirely greaseless. It's very cheap and beats anything elss all to pieces. Tou can get Mulslfled at any drug store, and a. few ounces will last the whole family for months. Two or three teaspoonfuls of Mul slfled in a cup or glass with a little warm water Is all that is required. ' It - makes an abundance of rich, creamy lather, cleanses thoroughly, and rinses out easily. The hair dries . quickly and evenly, and Is soft, fresh looking, Drignt, tiuiry, wavy ana easy to handle. Besides, it loosens and takes out every particle of dust, dirt and dandruff. Be sure your druggist gives you Mulsified. Adv. IN GIRLS! LEMON JUICE BLEACHES FRECKLES Squeeze the Juice of two lemons into a bottle containing three ounces of Orchard White, which any drug store will supply for a few cental shake well, and you have a quarter pint of the best freckle and tan bleach and complexion whitener. JIassage this sweetly fragrant lemon lotion into the face, neck and arms and hands each day and see bow freckles and blemishes bleach out and how clear, soft and rosy jrhlte ths skin becomes. Adv, ; I