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