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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (Aug. 13, 1922)
THE SUNDAY OREGOXIAX, FORTXAXD, AUGUST 13, 1923 3 FLOWER-TRIMMED HAT FOR GARDEN FETE MADE OF PERIWINKLE BLUE AND ROSES! - .- fr r-, Cherriw, at HkM of Popularity as Trim for Millinery. While Stunning Sport Rig Combines Cape and Frock. With Skirt of Velette and Waist of Canton Crepe. ' . ' ( ,yr y? f-K I l i. V t " - v I i . 1 HW" . . ft! , ' If ' v ... . - " " ' -lit y n r ' " v5 v? ' -n " V- ' ; ' ' 1 I J- - jr - - . . " ' i r- . - - :- ? - s s ' V" -- ' ' ' -J I j I" llminMilir Illl 4i ' - lililB'B lirTi.lnl4 I . ' l' 'f "'T"'!"! il 4 HI ll84il T1 lTl"lVITl If f "I "t "fill 1' "' MB.c-.ni mi. V'!ikA4iins8g3iPaM..mi iTi'l''4irSii'i: THE r HE flowrtrimmrd fardn pr- ty ht has usually a Jow crown nil a wide, drooping brim in true picture atyle. And pink roses, this summer, are especially delect able in company with periwinkle blue, the season's particular shade. This (is;i enchant. n rarden fete bat jmad of periwinkle blue can ton crepe, the upper brim curling; tip a bit to show a straw racing on the lower brim. Bis;, pale pink roses and pale srreen leaves nestle all around the bat. The all-white sprt costume Is fashionable at Newport and here flo s a particularly Munnln?! sport riff, combining cape and frock, and a lhorn hat draped with white silk. The cape Is of a new material called Telette. soft as velour to the touch, and has a cascade drapery at the sides, r'vinn the irregular hem line that Is so fashicMiable by falling below the edge of the frock. This frock Is in one piece, the skirt of velette and the wrist of embroid ered .canton crepe. This seems to be a cherry season. Householders assert that not In years have the old cherry trees yielded so much fruit. And millin ers know that never were there so many cherries on midsummer head gear. The hat- pictured 41917 is a graceful picture shape of supple black hemp, with low, broad crown draped at the sides and a brim curving' up slightly at the back. Clusters of red cherries lie on the brim across front and sides, 'and droop over in the effect so much fancied this year. Newspaper m pictures of society folk at the summer resorts rereal a great many figured cotton frocks. Some of these frocks are obviously of figured cretonne In straight, chemise style, with sash and pipings in plain color. A printed French cotton with canna red figures al most covering a cream white ground is very fashionable this summer. iAnswerj t CorfQspondGntj 1 by Lilian Tingle 1-fe.UA.NoX. or lar ill Tin I: The hl "-thr makes u wth fur coi4 Th- that witl fee aocl for supper. o 1 il lik your 4vi.-. pirr on ,,,,.,. lion lor com titheu Th hrst mail's a ear ariM-tite. so we'd like some appetitcg dishes. Thanktrrr yoe in ad ". MRU. r. c. w. SUBSTANTIAL. meat, ish and vegetable salads used as main dishes." or Jellied meats or fish (either In Individual moulds or Heed) served with vegetable salads or with variations of lettuce salad are usually the first choice In hot weather. The possible variations of these are almost unlimited, unless. gf course, you are dealing with un fortunate or uneducated limited personal tastes. 1'eople who think they cannot eat or don't like any wholesome and convenient vege table or type of dish are a terrible Du:sance to themselvvs and to every one elste. Kor instance, recently it was my lot to try to prepare a summer sup p. r ruiad for six people. Of these .one "cou.d not eat" lettuce, cucum ber, tomatoes, cabbage, carrots or cooked beans: another couid not eat "lettuce. potatoes or any cooked Vegetable'"; another could not take onions, olives or pickles or celery; another objected to fish, hard boKed eggs, olives, beets, peas, cold meat, or tomatoes. Two objected (or thought they objected) to oil dressings: while two others did not care for any dressing but mayon naise. Rather a problem. Klnal'y I arrange, a huge plat ter with various salad Ingredients, prettily in order and ready to mix. letting each person help himself to what he could eat, so that there were really six individual salads made at table. Then I served a "combination dressing." made of equal parts may onnaise and "boiled dressing." The funny thing was that the oii-eaters aked for the recipe of "this most delicious mayonnaise" (it had tarra gon and garlic vinegar in It) and the "no-oil" eaters said it was the best "boiled dressing" they ever tasted. o every one was happy. The moral of which is that In hot weather a knowledge of Indi vidual tastes and the exercise of in genuity are essential, together with lucana el keeping it Lets cool anil crisp, and "taste" in arrangement and garnishing so as to make the dishes as attractive as possible to the eye. No collection of recipes can supply' these essentials. Chilled or Jellied bouillon is very appetising in hot weather, or chilled "fruit soups" or fruit cocktails. With a cool beginning." such as any of thesd offer, a nice omelet (with a savory vegetable garnish) or a light savory souffle often will make a good asily-prepared main dish for hot weather. Savory "combination sandwiches" (such as the "clubhouse" or similar types) or "salad sandwiches" are often very acceptable as hot weather supper dishes, as far as the eater is concerned, though such things Involve quite a good deal of prepara tion if a large group Is to be served. The type of entree called "chau rrotds by French cooka may also serve as an acceptable main dish In these some very tender cooked inuiviouai - pieces of flesh, fish or fowl are pressed or trimmed Into neat shapes while hot and then cov ered wlth some exceedingly well- tiavorea sauce (white. yellow, brown or red). In which a little gelatine has been dissolved, so that when cold It Is not "messy" but Jelly-like in texture, free from any erreasv taste, an with nrh.r hltrhs- seasonlr-g and flavoring than If It were to te eaten while hot. A dainty garnish is usually added. Cream Is often used in such sauces. Jellied "creams" or "mousses" are a:o good." thouKb a little trouble some to prepare. A well-seasoned pulp of meat or fish or vegetable Is combined with whipped cream and gelatine Just as fruit pulp is com bined m ith whipped cream and gela tine on a Bavarian cream. These, if well flavored and seasoned, are very delicious, served with a green saladx as a supper main dish, and of fer valuable opportunities- for the acceptable use of "left overs" Totted meats" of the Knglish type are also useful for hot weather service. Possibly from these suggestions you can evolve something to, suit your Individual needs. Let me know if you need any special recipe. KUICK1TAT OOt NTT. Wash.. July 31. -Mr Irr UtiM Tlnc'e: I'fas aive s reHpe for cream ch-i-. soft kind, arse iMtfioshixe c.-lid ctcaoi, sad give Uie frm -.women a -chance who don't have ( all rity recipes. We have lots of sour ' cream on the fnrm: give a recipe for i sour cream cake, gingerbread and cookies. Whit Is the use of niakma: cream Into I butter when you scientific aaarps can t slve sour cream r-lpea? 1 wrote to the nlata collea-e at Pullman for a. clotted cream recipe asid they tld not have the roods. I want to aee If an Oreson col le Is in the same cIbm- We waMte our morw-y to give city people recipes for al.fgator pear salad. KLIl'KiTAT SUBSCRIBER. I hope you have seen some of the many- recipes for the use of sour cream arid sour milk appear lng frequently ha this column and In The Morninc Oregonlan. As matter .of fact. I know that each year I give as much (if not more) space to replies to "farm women" as to replies to city women, though of course much of the material is equally good for both. So I think the "farm woman" has her "chance In thia column." Anyway, I am always glad to be of use to her when I can. My work Is at the University of Oregon, not at the Oregon Agri cultural college, but I can assure you that In neither institution will you find "mone wasted to give city people recipes for alligator pear salad." The home economic courses In both Institutions are of real prac tical value to the state. Money can not be more usefully invested than in giving to young women such training as will result In more effi cient homes, and consequently in better citizenship, whether on the farm or in the city. Devonshire Clotted Cream I think the method is as follows, but pos sibly some reader from Devonshire may offer some suggestions. Set the fresh, cooled milk In pans (not too deep) for the cream to rise over night. Next morning set the pans over a slow fire, or in larger pans of hot water, so that milk and cream together are heated slowly until the cream shows little bubbles and faint wrinkles. If must not 'boil. Set aside In a cdol place. When cool take off the thick cream with a skimmer and use on bread Instead of butter, or eat with fruit or pud dings. If put into small-jars and sealed the clotted cream will usually keep for several days (or even for a week in a very cool place) without sour ing. It has a somewhat granular con sistency and is therefore not very good to use in tea or coffee, as It tends to "oil." but It is very rich and . delicious used like butter on bread, biscuits or scones. It is very good wilt evoiulure junket as well as with fruit or preserves. Or It can be used like butter in making cakes or cookies. If the wetting in the ordinary recipes is "scanted" a little to allow for the extra mois ture. Cream Cheese There "are many kinds of soft cream -cheeses, the flavor varying with the "starter" used, or with the amount .of salt or other flavorings used (such as caraway, sage, chili, etc.), and with the degree of "ripeness." There are also variations in form associated with cream cheese from different localities. The simplest cream cheese is made by salting thick Sour cream, to taste, and hanging it up In a cheese cloth bag to .drip over night or longer if preferred. Next morning the cheese may be used at once like Devonshire cream. or the Krench "fromage a la creme": or It may be put into fresh cheesecloth and pressed a . little firmer by placing in a wooden press for the purpose, or (if small) place between two inverted plates or platters, with a slight weight -n top. If any special flavoring such as sage, caraway, chill or pimento is used, this may be added (to taste) before pressing. . It should be firm enough to cut In 13 to 24 hours and should be kept In a cool place and eaten while fresh. A different texture and flavor can be obtained by adding 1 Junket tablet dissolved in 1 table spoon cold water to 1 pint sweet or very slightly soured cream. Let stand in a warm place until it sets, then hang up in a cheese-cloth bag and finish as suggested above. Or different kinds of commercial atarters" ray be used, giving cheese of different flavors. I think you can obtain some gov ernment bulletins and other books on cheese making from your state library. If you are Interested in making the more difficult varle ties. - , Possibly some reader may have other suggestions to offer. Sour- cream Is most useful in baking. I 'have very recently sriven a number of reTclpes, which I hope you saw, for its use in gingerbread and cookies and will give more as I have more space, so watch this column. Possibly some readers may like to contribute pet recipes in which sour cream or sour milk is used. ' Besides Its use in baking (supply lng as it' does shortening, wetting and part of the leavening) sour cream may be used , in salad dress ings. In fillings for pies, in candy, cake frosting, desserts and several kinds of savory sauces for fish and sweet sauces for puddings or fruit dishes. Let me know If you are In terested in any ow these. I Following Is a recipe for Scotch cream scones maae wun sour cream. These are sometimes useful In sum mer If hot bread is needed for breakfast or srrpper when one does not wish . to have a fire large enough to heat the oven- or when codking .Is done over an til stove of- campfire. 4 The same mixture may be baked as a coffee cake with a few raisins in The mixture and a good sprink ling of sugar, cinnamon and "dabs' of thick sour cream on top. Bake In a well-greased baking tin, cut in squares and serve warm. t-cotcn cream scones Two cups flour,' 3 tablespoons shortening. 2 teaspoons baking powder, 1 or 2 ta blespoons sugar, 4 teaspoon soda, ,4 teaspoon salt, 2 eggs, Vt cup sour cream. Sift-the ' dry ..Ingredients, work In the' shortening, add the eggs (well beaten) and the cream. Turn out on a floured board, sift lightly with flour and knead very slightly. Just enough to give a smooth surface and texture. Much kneading will make the scones tough. The mixture should leave the bowl clean. With some kinds of flaur and with small eggs, a very little additional milk or cream may be necessary to secure -the proper consistency. Knack in handling is essential for the best results. Cut the dough info 4 parts, shape each into a round, flat cake about Inch thick (or slightly less). These may be -baked whole or eaeh 'divided into 4 triangular scones, as pre ferred. Bake carefully on .a grid dle, cooking rather slowly and browning first one side then the other. Split and butter and serve hot; or let cool, then split and toast on both sides, butter the inner sides and serve hot. " Oven cream scones may be simi larly made, but are usually cut a lit tle thicker. Sometimes 2 table spoons currants or seedless sultana raisins are - added to the dry in gredients for oven scones. They should also be brushed with milk Just berore baking and with egg white (to glaze them) when they are Just beginning to brown. The same , mixture put into greased cups in which 2 or 3 table spoons of Jam or Jelly have been previously placed may be steamed as plain Jam puddings. When turned out the" hot Jam w'ill flow over the pudding to form a sauce. Cream should be served with such puddings, or a sour cream sauce may be made as follows: Sour Cream Sauce To 2 cups thick sour cream add h$ teaspoon soda and beat well, adding sugar and lemon Juice or sugar and cin namon to taste. For a fluffier text ure fold In one or two egg whites, beaten first until stiff, then with cup sugar until glossy. Serve with any plain steamed pudding or .with cooked or canned fruit. Othr sour cream recipes will be given as space Is available. . water to prevent burning, and cook until soft, and beat smooth, or raise to boiling point and place in a fire less cooker. Meanwhile, put the clean, sound cores and peelings into a pan with water barely to fiover, cook and strain as for Jelly. Boil down this Juice one-half, then mix with the smooth apple pulp (adding two to six pounds of sugar for every ten pounds of apples, with spices as in recipe No. 2 or recipe No. 3, or "to taste." and finish cook ing as above. This method is some times convenient when no suitable large strainer or sieve is available. Apple Butter No. 5 After taking the Juice for ordinary apple jelly from prepared apples, rub the re maining pulp through a colander, and to .three quarts of 'pulp add one quart cider and one quart sugar, with spices to taste. Boil down and finish as above. - For a fuller flavor, use two quarts cider andj boil it down to one quart before mixing with the apple pulp. sMwslasBs9 DEAR MISS, TINGLE I shoulds like to see the following in your Sunday Ore gonlan column: (1) Sufrsestlons for prep aration and uae of flavoring herbs: (2) frozen tomato cvam; (3) sour cucumber pickles; (4) boiled chocolate frosting. Thanking you in advance. MRS. A. B. T. PORTLAND. Or., July 20. Dear Miss Tingle: Please give directions for mak ing old-fashioned apple butter Thanking you. MRS. J. M. Following are some typical apple butter recipes: Apple Butter Nc 1 Ten pounds of washed, sliced, but not pared, apples; four ; pounds sugar, two' tablespoons each cloves, allspice and cinnamon; six quarts cider. Cook the apples in the cider until tender, then rub through a sieve or colan der to remove seeds and skins. Add sugar and spices to the pulp and cook until of the desired consis tency, stirring frequently to pre vent burning. Pour into sterilised Jars and seal with paraffin. x Apple Butter No. 2 (without sugar) Use equal measures of cider and sliced apples. Boll down the cider one-third, then add the apples and boil rapidly until tender, put through a sieve or colander; boil dowa to the desired consistency, either with or without a little sugar (to taste). Add spices according to prsona preference. When no cider is available, the following may be used, but is not so rich in flavor: Apple Butter No. 3 Ten pounds washed and sliced apples, weighed after slicing; one quart water, three pounds sugar, one pound golden syrup, one to two tablespoons each cinnamon and allspice, one table spoon each mace, cloves,- ginger, salt. Put the prepared apples in pan with the water. Cover and let steam until soft, taking care not to burn. Beat smooth or pass through a sieve or colander, return to the pan with the other ingredi ents, and cook until of the desired consistency. The amount and kind of spices may be used to give ad ditional color and flavor, but care must be taken not to overpower the flavor of the apples. Tart, full-. made with 2 pounds salt and.l cup flavored apples should be used. I vinegar to 1 gallon water. Keep Apple Butter No. 4 Wash, pare I the cucumbers below the brine by and slice ihv apples. Add a, little mxans oi a weighted tioajd, .Y'Jiea Generally speaking, herbs should be gathered and dried when fully grown but not yet in flower. There are a few exceptions dill, for In stance, lavender and rammomile, but the last two are not used in cooking. - ParsJey is, of course, the most popular and useful of thegreen herbs. In this climate a root can be -kept all winter in. a" pot in .the kitchen ' window -or in a wiwdow box, and will supply both decora tion and flavor. " It should be gathered anv time f pom now to October, and may be simply washed and dried or blanched by plunging- first into hot water and then into cold water before drying. This latter method gives a greener but less full flavored product. It is a good thing to dry some parsley in bunfches, to be used for flavoring soups and stews (when- it can be removed before serving), and also in powdered form, for use in dressings. "meat and sh loaves, po tato salad, etc. The buncheB should be kept hung up In paper bags. For powdering, have the parsley thoroughly dry, rub between the hands and sift to remove .the coarser stalks. Store In a tin can. Sage should be gathered before it blossoms. Jt is the best stored in powder in tins; but a little may-be kept in bunches to flavor grav'ies occasionally. Use chiefly for dress-" ings for goose, duck and pork (or for. "mock goose" or "mock duck"! orJn meet or vegetable sausage. It is rather too strong in flavor to be used'with turkey or chicken, though many use it in this way. Thyme also should be gathered now or earlier and should be dried in bath forms. Use in very small amounts In conjunction, with a little lemon rind in dressings, soups or gravies for veal, turkey or chicken, also In sausages, meat loaves,' etc., if the flavor is liked. A little may also be used to flavor vinegar for use in salads. . Summer savory and martoream are best in powdered form. Use n dressings, gravies, sausages and "loaves, but be careful not to ov.er flavor with it a common mistake. Tarragon, dried, can be used to make tarragon vinegar for salads, just as well as fresh tarragon. A tiny hint of it is sometimes very good in a stew, or in a mixed mus tard or piquant sauces. It is rather difficult to obtain here, 1 find. Spearmint should be gathered now and stored, not only in both "bunch" and powdered form, but also as "oanned mint sauce" to eat with mutton, lamb or baked peas in the winter, or to use in salads. The fresh -or dried spearmint may be used to flavor either a tart apple Jelly or a lemon gelatine jelly, to give "mint jelly" to serve with mut ton or Iamb. Alint Jelly and mint sauce are also good with certain kinds of baked fish, such as stur- geo or sable fish. Powdered mint is often served with drieV bean or pea soup. It is passed (like dry grated cheese with vegetable soup), in a small dish, and each person, gives' a "sprinkle" to is soup. Df -1 ' ' l' V. HDII v., J spearmint leaves boiled with fresh or. canned peas or with new. po tatoes gives an adreeable flavor. In northern England, at this season, the "green grocer" used always to send a small bunch of mint, as a matter of course, with an order of new potatoes or peas. If you have not spearmint ia your garden, keep your eyes open aur ing country walks. I keep myself well supplied that way. Chives, "the mildest of the onion tribe," can be grown in a pot in the kitchen window and harvested with a pair of scissors as neces sary. Finely chopped, they are ex cellent in potato or vegetable sal ads. In dressings or with mashed or fried potatoes or in bean puree. They can be chopped and dried, but are much better fresh, and there is little object in drying them. Dill, flowers, leaves and stalks can be used fresh or dried in pickles, sauer kraut and salted beans. Borage, like spearmint, is used sometimes in fruit punch or other summer drinks. Sweet balm is occasionally used in dressings, I think, but nowadays its chief use is in sachets and "sweet slumber pillows." ' Rosemary has lost its former reputation for "healing" and is no longer used in cooking unless you consider that one may include under "cooking" making of "rosemary ter' fpr falling hair. " (2) Frozen Tomato Cream, (salad) Cook together 1 can tomatoes (or an equivalent amount of fresh, ripe tomatoes), 1 large slice onion, 2 stalks celery (or 1 teaspoon celery Lseed) and a small soup bag. , Sim mer until well evaporatea, so tnat when put through a sieve the pulp will be as thick as cream and meas ure 1 cup; add 1 teaspoon salt (or more to taste). 1 tablespoon each lemon juice and sugar and Vz tea spoon paprica (or more of the to matoes are pale). When cold, -combine with 1 cup whipping cream (beaten solid). The mixture should be- stronger in flavor and more highly seasoned than- if it were to be served at ordinary temperatures. Pack into a covered mold or bak ing powder box. cover with greased paper; seal closely and bury in ice and salt (equal measures) for 3 hours or longer; unmold, cut quick ly in slices and serve on lettuce hearts with French dressing, May oNinaise or Thousand Island dress ing, as preferred. If desired, a little very ' finely chopped parsley and red or green pepper may be stirred through the mixture before freezing to give flecks 'of red and green. Frozen Tomato Cream (soup) One can tomato soup or 1 cup 'puree made as above, 1 cup thin cream or rich milk, 1 stiff-beaten egg white; mix and freeze o a mush In an ordinary freezer; add the beaten egg-white and finish freez ing. Serve (not too stiff frozen) in bouillon cups in the soup course, with or without a garnish of chilled jellied' bouillon, very well seasoned. Serve salt wafers or cheese straws as accompaniment. (3) Sour Cucumber Pickles Use small, even-sized fresh-picked cu cumbers; wash tod store in brine Traveling or at home YTOTEX is almost indispensable. So far JX. ahead of other sanitary pads it Seems odd now to think of old fash ioned make-shifts. No embarrassment buy- ' ing them either- one need only say, 'A box of Kotex. A great convenience, being so very easily disposed of. Cool in warm weather and comfortable at all times. They make it safe to wear the lighter summer frocks." Kotex is cheap enough to throw away and easy to dispose of by following simple direc tions in every box. . . Regular Size, 12 in. box 12 for 60c Hospital Size, 6 in box 6 for 45c Sold wherever women trade at dry goods, drug and department stores Copyright I9Z2,CclIucotton Products Co, 166 West Jackson Boulevard. Chicago 51 Chambers Street, New York Inexpensive, Comfortable Hygienic and, safe KOTex fermentation is complete (in about four weeks) heat the cucumbers in fresh water to simmering point, then plunge Into cold water. Do this twice and let stand two hours to remove excess salt, adding 1 tablespoon alum' for each gallon of water. Then rinse in cold water and drain. Pack into jars, cover with spiced or plain cider vinegar and seal at once. ,- For sweet pickles use sweetened spiced vinegar. If you 1 mean "salt piokles" or "brine pickles." proceed as follows: Brine Pickles Wash 12 pounds cucumbers, place in a crock and cover with 6 quarts of 10 per cent brine (about 1 pounds salt to 1 gallon water).. Add also 1 cup vine gar. Cover .with a weighted board. Next day add 1 pound 3 ounces salt (or 1 pound salt to every 10 pounds cucumbers if large quantities are used). At the end of a week .add "4 pound salt. Do this each week for 2 or 3 weeks. Remove any scum that forms. The pickles should keep fairly welft For use freshen In cold water ai eat as "salt pickles" or treat with vinegar flavored with spices or with dill or put up in sweetene. spiced vine gar to make sour, dill, half sweet or sweet pickles as desired. Boiled Chocolate Frosting One 'cup sugar, 2 squares- (2 ounces) chocolate, 1-3 cup thin cream, 2 egg-whites, 1 teaspoon each butter and vanilla, a few grains each cin namon and salt. Melt the chocolate, sugar and cream together, stirring as they melt, then boil to 240 de grees Fahrenheit. Combine with 2 stiff-beatem egg-whites, beaten.un til of good spreading consistency. PORTLAND, July 21. Dear Miss Tingle: I am sending you my recipe for mock mincemeat, also Tor tomato con serve in hopes they may be useful to other housewives. Thanking you for much help in the past. HOUSEWIFE. Mock Mincemeat: MRS. M. P. Three pounds salted green tomatoes, 2 pounds apples, 1 cup chopped suet, 2 cups molasses, 1 cup sugar, 1 pound raisins or 2 pounds if pre ferred, 1 cup vinegar, 1 teaspoon cloves,. 2 tablespoons cinnamon, 1 teaspoon allspice, 1 teaspoon nut meg. Soak the' tomatoes ' in brine for two hours, and chop them fine. Chop the apples. Add the other in gredients and cook the mixture until it is thick. This mincemeat will keep for some time in a covered Jar. Green Tomato Conserve: MRS. M. P. One pint salted green to matoes, 1 tart apple, diced, not pared, 2 cups sugar, juice of 1 lemon. grated rind of lemon. Soak the tomatoes in brine for two hours, then wash in cold water and dice them. Cook the tomato and the apple in a small amount of water until they are tender. Do not drain them. . Add the other Ingredients, aid cook the mixture until it i is thick and clear. If desired, about one tablespoon of chopped preserved ginger may be added. Many thanks for your recipes. I am glad you have .found this column useful. . Invitation Promptly Accepted. Sir Walter de Frece is said to be one of the best raconteurs in Eng lish clubdom. One of h's latest Is of the man who accosted another in a West End saloon bar. "Pardon, but you are Dr. Smith, aren't you?" he inquired. The man addressed de nied that that was his name. "But, surely," said the first speaker, "you attended my wife?" "I did not," was the answer, "nor am I a doctor." "Then you must have a double!" "Thank you!" said the man: "I will." Why Have Gray Hair or Dandruff?, Nourishine '-will restore - your hair to original color whether black, v brown or blond. Removers dandruff. Prevents falling hair and promotes Its growth. Cleanses the scalp. Harmless and pleas ant to use. No longer is it necessary, for vou to have ray hair which handicaps you socially and in business. Nourishine Positively Not a Dye Nourishine is a real tonic which feeds and nourishes the hair, thus restoring it to its orifiinal vitality. It is used ana indorsed by thousands of men and women. As a dandruff remover alone it is worth, many times the price asked. One bottle usually is effective. Sold by Owl Drug company. Stout Lvons Drug company, 4 downtown stores, Meier Frank and other drug and dept. stores at $1.25 per bottle. Adv. How to Look and Feel Bright in Hot Weather When depressed by the heat and you want to freshen up for the afternoon or ftvenlng, Just bathe the race in a lotion made by dissolving an ounce of pure powdered saxolite in a half pint of witch hazel. You will find this more refresh ing than an hour's rest. As -a wrinkle-remover the saxolite lo tion is remarkably successful. Its action is almost magical. The deepest furrows, as well as the finest lines whether due to age, illness, weather or worry, are irriTTiAdiatelv affected. Enlarged pores are Reduced, flabby skin is "drawn in." facial contour is improvea wonaeriuuy. i ue simple ingredients of course can be had at any drug store, and you need not hesi tate to try the lotion, as it will not harm an skin in the least. Aciv. CHANGE OF LIFE WOMAN'S TRIAL Proof That Lydia . Pinkham'i Vegetable Compound is of Great Help at This Period iuctiuuvno, .miiuio, x not o Compound and it is all it claims to be and has bene fited me wonder fully. I had been sick for eight months with a trouble which. confined me to my bed and was only able to be ud part of the time, when I was advised by a friend, Mrs. Smith, to try Lydia E. Pinkham's Vegetable Compound and Liver Pills. I was so much benefited by the useof these medicines that I was able to be up and about in two weeks. I was at the Change of Life when I be gan taking the medicines and I passed over that time without any trouble. Now I am hale and heartjr, do all my housework, washing, ironing, scrub bing, and cooking, all there is to do about a house, and can walk two or three miles without getting too tired. I know of several of my neighbors who have been helped by your medi- J cines." Mrs. Emma Culvek, 705 E. 7th St., Metropolis, Illinois. You may depend upon Lydia E. Pinkham's Vegetable Compound. ImimiiiitiiiiiiiiiMil I v V i 51 US"A ll Alkali in Soap Bad for the Hair GET RID OF YOUR FAT Thousands of others have gotten rid of theirs WITHOUT DIETING OR EXERCISING, often at the rate of over a pound a day, and' WITHOUT PAYMENT until reduction has taken place. ! I am a licensed practicing physician and person ally select the treatment for each individual case, thus enabling me to choose remedies that will pro duce not only a loss of weight harmlessly, but whieh will also relieve you of all the troublesome symptoms of overstoutness, such as shortness of breath, palpi tation, indigestion, rheumatism, gout, asthma, kidney trouble and various other afflictions which often accompany overstoutness. My treatment will relieve that depressed, tired, sleepy feeling, giving you renewed energy and vigor, a result of the loss of your superfluous fat. You are not required to change in the slightest; from your regular moae oi living, xnere is no aieuiig or exereisintr. 'It is simple, easy and pleasant to take. tr vnn nvorstmit rln not TostDone. but sit down right now and con1 fnr m v FRF.K TRIAL TREATMENT and my plan whereby I am to be PAID ONLY AFTER REDUCTION HAS TAKEN PLACE if you so desire. DR. R NEWMAN. Licensed Physician, State of New York, 2SQ Fifth Avenue New. York, N, Y;1 Desk H-1L4 Ifii Soap should be used very careful ly, if you want to keep your hair looking its best. Most soaps and prepared shampoos contain too much alkali. This dries the scalp, makes the hair brittle, and ruins it. The best thing for sready use Is Mulsified cocoanut oil shampoo (which is pure and grreaseless), and . is better than anything else you can use. Two or tnree teaspoontuis oi Mul sified in a cup or glass with a little warm -water is sufficient to clease tne nair ana scalp tnorougniy. Simply moisten the hair with water and rub it in. It makes an abund- ance of rich, creamy lather, -which rinses out easily, removing every particle, of dust, dirt, dandruff and - and evenly, and it leaves the scalp sort, and tne hair rine ana siiKy, Kri'p-Vi-fr lnRtrfilia fluffv pnsv to ' manage. - xou can get Aiuisniea cocoanut uit shampoo at any pharmacy, it's very cheap, and a few ounces will supply every member of the family for mnntna sura vnnr rt ni zr o-i sir - gives you Mulsified. Adv.- For New Styles and Pretty Arms (Beauty Notes.) Women are fast learning the valua of the use of delatone for removing - hair or fuzz from face, neck or,, arms. A paste is made with soma powdered delatone and water and spread on the hairy surface, In two or three .minutes It Is rubbed off, the skin washed, and every Bit or , . hair has disappeared. No failure will result If you are careful to buy gen- " uinei delatone andi mix f reshi as . .wanted, .Adv.
