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. ' . '
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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.