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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (Oct. 1, 1922)
4 THE SUNDAY OREOOXIAS". PORTLAND. OCTOBER 1, tJ)22 STUNNING POCKETS MADE OF LEATHER READY T0 BE PUT ON SPORT SKIRT Tailored Frocks for Schoolgirls Are of Wool Jersey in New Java Brown or Russian Red Shades and Are in One-piece Models. - ft . K i $ - - - . x . - f if V. . .-ST --'. , : 11 . ' . . . I if - v- -5- tm o :: ' . III - v Ht i ' YOU can buy pockets all ready to put on your autumn sport skirt; very stunning pockets made of leather and studded with steel, and with leather fringes fall ing' below the knee. A pair of these pockets in gray suede, with steel nailhsad studding: and overlapping: tiers of suede fringe are matched toy a gray suede belt, buckled with steel, and the set wftl give special style to a mixed gray sport skirt, or a skirt in black and white wool plaid. Tailored frocks for school girls V of wool jersey In the new Java brown or Russian red shades, and are in one-piece models with tucks and buttons down the front from collar to hem, or in two-piece style with a pleated skirt and long waisted. belted blouse the blouse coverea with Egyptian embroidery in soft colors. Tour new fall sport frock of knit ted material will lack the last touch of smartness if it has not your mon ogram embroidered on Its chest. The monogram Is embroidered either directly on the frock or on an oval or diamond motif which is appllqued MONOGRAM MAKING IN MANY WAYS IS HARDER THAN OTHER EMBROIDERY WORK Darning Cotton Good for Marking Design on Material So That Not Single Line Is Indistinct, and Also for Padding Follow Lines Exactly and Take Small, Even Stitches, Short as Possible. BY CLOTILDE. EMBROIDERING of-.ajiy kind is doubtless one of the most at tractive forms of iieedlewoTk and a beautifully embroidered initial or monogram will lend distinction to anything on which It Is put. Monogram-making is in some ways more difficult than doing a single letter, but the result makes the work worth while. The design will have to ba distinctly marked on t'na mate rial, so that not a slnglt line is In distinct, and when this Is accom plished the outlining is next in order. learning cotton Is good for this as well as the padding. In outlining be careful to follow exactly the way the lines cross over and under one another and take small, even stitches, making them as short as possible on the wrong side and de cidedly short on the right. The padding stitches should run the length of the letters. Be careful to choose a needle that will go through the material easily. Some use a simple darning stitch for the padding, making short stitches on the wrong side and longer ones on the right, and some use the chain stitch. Whichever Is decided upon, maks the padding heavier through the center of each section and lighter toward the outer edges. Mui'-h of the beauty of the finished work depends upon these prelimi nary stitches. Kmbroidery hoops are necessary and should be used for the padding also. The embroidery stitch is an over and over taken evenly and close together always running at right angles to the padding and taken as close together as is possi ble without lapping. A monogram should hardly ba at tempted before a certain degree of perfection has been reached in enr broidering a single letter. Patience and practice will be worth while and if is rieiie-ntrui to watcn me won jaonoetramming js as turn .- . f : i t f, - . i , ' f .. ! ,A i - .' f " s fJ I r "". . to the frock. Some college girls, and other girls, prefer the mono gram at the left side (above the heart) but the usual place is at the center front of. the blouse. Jacquette blouses are the very latest. They pose as sport blouses and replace the middy and tunic styles of last season, foe Jacquette blouse, so named because it opens down the front instead of slipping over the head, has a deep surplloe line at the front, -one edge crossing to fasten at the left side of the belt; and the belt is dropped very low on the hip. The jacquette is made of wool or silk jersey and trimming bands of the material outlino the V neckline, surplice fronts and make narrow cuffs on tba neat, long sleeves. The very young women are the ones most anxious to affect the new long skirt which gives an en tirely different silhouette and sug gests up-to-dateness. This (2702) fall suit of Java brown velour has a loose, straight coat and the new Instep-ienKth skirt, and the coat sleeve is large and graceful, 'accord ing to the new style. Narrow strap pings of beige crepe give a youthful touch and the coat' collar ia of bea ver fur. Brown is the special shade of fashion this autumn and of ed beauty to all kinds of household linen, and there has been a vogue lately for putting some sort of monogram on one's blouses. Some times these are inclosed in a circle IMairaeriiiQ' Moments SMALL, Jimrolo gained permission to dine with company on night by promising perfect silence; not a word was to come from his corner. Almost as soon as the guests were seated I perceived that Jimmle was attempting to break into the con versation. As often as his lips opened to speak. I frowned and shook my head. Finally he pulled my sleeve and I was forced to ask him what ho wanted to say. Released from his promise, he ex claimed excitedly, "Look, mother, cat's on the sideboard licking ths whipped cream off the cake!" D. B. My cousin had always been a most timid girl, finding It difficult to say much even before home folks, leu alone strangers. She was a member of a church so ciety. One of ths rules was that each member must take some part la the meeUs& She had tried and HWrf:4evM(V if .... X '4 I A 6(SBo' course the college girl must have her brown suit. With the dignity of college years upon her. Miss Freshman must have her small traveling hat and dotted veil which marks a turning point in age toward grown-upness as long skirts used to do in her mother's day. And she must have the very latest autumn style in veilings; a twin dot in small squares of velvet on a thread-dotted square mesh. This (2736) completely smart veil is drawn over a little autumn trav eling and- motor hat with overlap ping petal brim. or diamond-shaped outline, and sometimes not. If one chooses, parts of these letters may have a center part filled with seed stitches, and the effect is excellent. tried, but ould hever get her cour age up at the last minute. Finally, the leader, to help her out, gave her some scripture verses to read. They read as follows: "And bring hither the fatted calf and kill it" - Mazie started the verse, and to her utter dismay found herself say ing, "And bring hither ths catted half and fill it." She could read no further and sat down amid giggles. A. M. G. Last summer, ouring that dread ful hot spell, I met a former neigh bor whose husband always com plained so about the least bit of heat, and, not knowing that he had died. I said: "Mary, tell' me,, how does the old man stand the heat?" You can imagine the expression on her face. F. O. I was selling fancy work at our church bazaar. A woman of my ac a.uaintace looking at the v&ri- something to her liking. "I wonder if you would like this," I said, exhibiting a large sofa pil low. "No. thank you," she replied, pleasantly. "Well, to tell ths truth, I don't blame vou much." I told her. eonfl- j dentially, "1 think myself that it ia awfully gaudy and so useless." "O. is that so?" she commented, as she passed on. "1 made it." E. C. B. Reggie didn't know much about driving a car. In fact he was just learning to run his. He really ought not to have asked me to go out with him so soon, but, of course, I accepted. Every one always does what Keggie asks. He has a smil ing way with him that's hard to re fuse. We spun along bravely for some time, breaking the speed limit in a zig-sag fashion. So long as we broke, nothing else, everything promised to go .well, though I felt my neives dancing up and down with the excitement and danger. At last one of the tires burst with a deafening report. s The explosion, was nothing to -my outburst, "Reggie," I cried. "O," Reg gie, don't you wish there was a man around!" My first real liking for Reggie dates from the moment that fol lowed. He had the kindness and good humor toJugh with roe, not at me. Incidentally, he knew mora about tires than I thought he did. i EXPERT TELLS HOW MANY ' FISH SAUCES ARE MADE UP Eggs Will Not Thicken Mixture Unless Boiling Point Is Reached. Watchful Waiting Necessary to Success. BT EVELENB SPENCER. Fish Cookery Expert. Tjnlted States Bu reau of Fisheries and Senior. AOtnor "Fish Cookery." IN making a sauce wnicn cunutuia egg yolks for thickening, the sauce must not boil after they are added or H will curdle. It must also be remembered that eggs will not thicken a mixture- unless the boiling point is nearly reached. 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 it where tne temperature will be just under ths boiling point. It will be seen, that in making such sauces as Allemande, Bearnalse, Hollandaise, Normanay, eiu., w.w must be prepared with a "watchful waiting" eye and given undivided attention to the exclusion of all else. Always remember that after the egg ar. added the sauce must never btf left where it may boil again. In adding nutter to- a It in a small piece at a time, sp ring each until blended before add ing another piece. If much butter is added all at once it might cause i. t wtuee. so for that rea son it should be added gradually. Use of Doable Boiler Advised. Do not prepare sauces until ready to use them, but wnen mey-muoi. be kept hot jtfter they are finished, use a double boiler or place the saucepan in one of boiling water here the sauce may oe aepv uuui the boiling point. Sauce Allemande No. 1 tableepoons fuls butter, or maybe half butter and halt oil or substitute, 3 tablespoons flour, 2 cups strong white fish broth, ess yolks, 2 teaspoons lemon juice, salt and pepper. if hn oil or substitute is used. heat it to make the roux, adding the butter afterwards. Stir in the flour and allow to cook together, then add the pint of boiling fish stock, whisk ing until smooth with cook's whip. Beat up the egg yolks and put a mti f the sauce with them, then draw aside the saucepan and add the egg yolks to the sauce, stirring as it thickens, just unaer mo uum-e point. If not perfectly smooth put through a fine strainer, - then add the butter a little at a time until it is Incorporated into the sauce, then season. .,- Allemanda Nov 2 1 pint Veloute sauce, 2 egg yolks, H cup cream, lemon j uice. ' Went th veloute and the cream in double boiler, then add the egs yolks as in recipe No. 1. This veloute sauce has been made as indicated in previous article, with the cooked roux. The sauce has a much richer and more bland flavor. Other Sances Are Given. t nrhnvv Rauee-3 tablespoons oil or butter, 1 tablespoon anchovy essence, 4 tablespoons flour, 1 pint of milk, or milk and fish stock. Heat the oil or butter, sift in the finnr stir and allow to cook to gether, adding'the boiling liquid all at once and whisking well with cook's whip. Add the seasonings. Bacon Sauce No. 1 pound of fat bacon, sliced "and cut into dice, vinejear. or if preferred, half vinegar and half lemon juice. Fry the bacon lightly until the oir turns a light Drown color, remove from the fire and add one-third the amount of bacon fat in vinegar. - If being used for a fish salad, strain out the bits of bacon. If the sauce if used for a hot fish dish, leave the bacon in. Rfl.een Sance No. 2 i on and bacon. cut In -dice, 1 onion, finely minced, 2 tablespoons flour, 2 tablespoons vinegar, 1 cup of boiling water. Fry the bacon and add the onion. frying it colorlessly until cooked, then add the flour, stir and cook to gether, then add the cup of boiling water. Allow to simmer together, then add the vinegar and some pepper. Bearnalse Sauce ?4 cup of vinegar (tarrason. if on hand). S egg yolks, cup white foundation sauce, 6 table spoons butter, 1 tablespoon finely minced onions. Boll Vinegar and Onions Fast. Put the vinegar and onions on to boil rapidly and reduce until just two tablespoons are left. Strain and add this to the white sauce. which has been heating in. a double boiler, or a saucepan in another of boiling water. When at the boiling point, draw aside and add tne egg yolks, one at a time, beating each one in well before adding the next, always under the boiling point to avoid the sauce curdling. Now add the' butter, a spoon at a time and whisk that in well before adding another piece, since, if this were added too quickly it would cause the sauce to oil. Season with pepper, as the butter may salt it sufficiently and taste. This sauce should be thick, smooth and a dark yellow shade. It Is a mayonnaise made with butter. Butter Sauces, Cold. Anchovy Butter 4 tablespoons butter, 1 teaspoon anchovy essence. Cream the butter and anchovy es sence together. It will be a light pink in color. Put on ice until ready to serve. Lemon Butter 4 tablespoons butter, 2 teaspoons lemon Juice. Cream the butter, working in the lemon juice. Put on ice. Parsley Butter tt cup of butter, 1 tablespoon lemon juice, 1 tablespoon very finely minced parsley. Put the butter in a bowl and cream as for a cake, adding lemon juice, a little at a time and the pars ley. Put on ice. Sams as Maitre d'Hotel butter. Creole Sauce 1 medium onion, finely minced; 1 cup fish stock; 1 clove garlic, minced; 1 cup tomato puree; 1 greea pepper, finely minced, i tahlpooa He replaced that worthless one in a twinkling, F. K. I baked one medium sized butter scotch pie one morning. Unexpected dinner guests arrived and I warned my young son, George, that he should not ask for a second piece, since I had made but one pie and. anyway. It was too rich for him to eat more. After the last course had been served one of the guests remarked: "My, this is the best pis I ever ate." George spoke up: "Yes, but moth er says it's too rich to eat more than one piece." H. T. I have acquired the habit when ever I purchase street car tickets to place them in one of my side coat pockets. When I need one all I do is to reach into it and take one out without looking at it and hand it to the conductor. One morning I got on the car with a large crowd of people and got my ticket out and handed it to ths con ductor, as usual. The conductor looked at m and said: "This won't do; you are not at a bazaar now." Imagine my surprise when I found I had given him one of ths tickets left over from the bazaar I at tended the night before. TJpon going through the yard to see a neighbor one afternoon I met her carrying in a basket of clothes. She wore a house dress. I said, "Oh, I've come too early. Perhaps you want to change your dress." She said, "I have." N. H. S. mlneed parsley; 5 tablespoons oil; t ta- bleepoone flour. Heat the oil and put in the minced onions, green pepper and garlic, fry colorlessly, covering with a lid until tender. Put on tomato puree and fish stock and allow to simmer while the onion cooks. Add the flour to the fried ingredients, stir together to cook the flour, then add this to the tomato, stirring as It thickens, then season with salt, pepper and a dash of sugar if tomato is too acid. Shrimp Butter- cup butter, H eup shrimps pounded to a paste and rubbed tnrougn a sieve. Batter Snaces, Hot. Brown Butter 1 tablespoons butter, 1 teaspoon lemon juice, 1 teaspoon minced parsley. Put the butter in a small frying pan with the parsley and cook to gether gently, without becoming too brown. Add the lemon juice, then pour over fish. Butter Sauce cup of butter. S egg yolks. S tablespoons flour, 1-3 cup cream. 1 teaspoon lemon juice, 1 pint boiling water. Melt half the butter sift in ths flour, cook together, then add one pint of boiling water, whisking until very smooth. Mix the egg yolks and ths cream and add a little of the sauce to them; draw aside the saucepan containing the sauce and add the egg mixture to It. keeping it just under the boll'ng point, as it thickens gradually. Finish ths sauce by adding the rest of the but ter in small pieces, whisking each piece in well before adding any more. If the sauce is allowed to boll it will curdle. Season and serve with plain bo1 led or steamed fish. It will be noted that this is just a drawn butter sauce, with egg yolks and cream added. Just before serving the fish, melt the desired quantity of butter in a saucepan or double boiler where it cannot brown, add a few drops of lemon juice and some pepper. Sauce Bercy 1 cup Veloute sauce, M cup minced shallots or mild onions, ii cup batter, 1 tablespoon minced parsley, 2 cups fish stock, 1 tablespoon lemon juice, x teaapoon glaze. Simmer Shallots la Stock. Simmer the shallots or onions in the fish stock, to which the glaze has been added. Reduce by half, then add the cup of veloute and simmer again. Strain, return to the fire and finish the sauce by adding the butter in small pieces and whisking each piece in before add ing another. Add lemon juice and parsley. Msjinlere Sauce 1 pint 8auce Berey. 2 egr yolks, ft cup mussel or clam liquor. Heat the sauce' bercy, adding the mussel liquor. When at the boil ing point draw aside from the fire and add the egg yolks, stirring as It thickens just under the boiling point. Do not allow o boil again or sauce will curdle. Caper Souce 2 cups milk, or one may be of fish stock, ft cup capers, 8 table spoons oil or butter, 4 tablespoons flour, 1 teaspoon lemon Juice. Scald the liquid, heat the oil or butter, stir in the flour, cook to gether, add the hot iiuid, whisking until smooth. Season with salt and pepper, adding the capers and lemon juice. Cardinal Sauce 1 pint thick Bechamel sauce, cup cream, 1 tablespoon an chovy essence, S tablespoons lobster butter. Heat the ingredients in double boiler and whisk together until smooth, thin pour over the fish. Celery Cream Sauce 1 eup milk, ft cup cream, ft cup reduced celery water. 1 cup cefery pulp wfelch has been boiled and rubbed through a sieve, 1 tablespoon minced parsley, 8 tablespoons oil. 4 ta blespoons flour, 1 tablespoon butter. Heat MI It and Celery Water. Heat the milk and celery water. Heat the oil, stir in flour and cook together, adding the hot liquid and whisking until smooth. Add the celery pulp, cream and butter, stir ring until well blended, then season, adding the parsley just before serv ing. Clam Sauce Foamy 1 eup clam Juice or nectar, 1 cup milk, ft eup cream, S tablespoon oil, 1 tablespoon butter, 4 tablespoons flour, 1 tablespoon tomato catsup, 1 teaspoon Worcestershire aauoe, 1 egg, white beaten very stiff. Scald the milk and clam juice. Heat ths oil, stir in flour, cook to gether, add the hot liquid, all at once, whisking well until very smooth. Beat the egg white until stiff, then blend with the yolk, draw the sauce away from the fire, add the beaten egg and season. Serve at once. Cream Sauce 1 pint Bechamel sauce, 1 cup oreaxn, 1 teaspoon lemon Juice. Heat the sauce and cream to- No More Gray Hair orDandruf f ! Thaf what thousand of men and women axe telling their friends. The falae appearance of ae which iray hair rlvea and which handicaps one -socially and In business has been banished and the biiffht of dandruff removed by the truly wonderful tonic NOURISHINB. This scientifically compounded tonic feeds and nourtehes the hair, prevents Its falling, promotes its growth and pleasantly, harmlessiy restores to origin al coior whether black, brown or blond, (tteanses the scalp. Unfailingly r&moves dandruff. One bottle usually Is effective Nt matter what you have tried try Nouri shioe today. Price i-25 per bot tle at 6tout-Lyon Drug company 4 downtown scores. Meier A Fruit and other drug and dept. stores. Nourishine Positively Not a Dye --Adv. gether In a double boiler, whisking until very smooth. Add the lemon juice. Curry Ssuce 1 cup milk, 1 cup fish stock. 3 teaspoons onion juioe, 3 table spoons better, tablespoons flour. 1 tea bpoon curry powder, 2 teaspoons lemon Juice. Heat the milk and fish stock. Heat the oil. stir in flour and curry pow der, cook together, adding hot liquid and whisking smooth. Add the seasonings, onion and lemon juice, salt and pepper. SAL'VIES 1SLA.ND. Aug. 14. Miss Lillian Tingle Am sending you my recipe for chest pies on chest cake with nuts and raisins. 1 see two of your cor respondents have asked for the same re cently. 1 cup sugar, ft cup butter, creamed, 1 teaspoon flour, 1 cup chopped walnuts, 1 cup chopped raisins. S eggs well beaten; mix. all together. Line your gem pans with a rich pie cruet, then fill not quite full with the previous mixture. If preferred, meringue can be put on top alter and then browned. I have made these for a number of different persons and have always beeo complimented oa them. Now If you can help me In any war regarding dry apples and pears home I would be very thankful. I am. respectfully, MRS. L. M. yiANT thanks for your recipe. I irl have not space at present for a full discussion on drying fruits at home, but you can obtain some ex. cellent books and bulletins on the subject from the state library, or you might send a request for the farmers' bulletin of the United States department of agriculture on this subject (enclosing cents in a coin card) addressed to the super intendent of documents,. Washing" ton, u. u.. PORTLAND. Or. Dear Mass Tlnsl A my garden Indicates that 1-will have lots of tomatoes I would like very much It you would publish a recipe for can ning tomato soup. 1 would like to have It seasoned' so I would only have to add cream or soup stock when I open and reneat. Would also like a recipe for a tomato sauce to be used 4n baking beans, mart ronl, etc., or would the same do for both? With many thanks for the help 1 am sure to get. ilKo. D. F. W. The most useful plan Is to put up concentrated strained tomato pulp made something like catsup, but without vinegar or spices. This can then be diluted with soup stock or with slightly thickened milk or cream for soup; or it may be used as the foundation for any type of to mato or Spanish sauce. For some purposes it may be used as sauce as It is. This Is much more con venient than putting up separata types of soup or sauce. The flavoring and seasoning will necessarily be a matter of persona taste. Some makers use onion or celery In the mixture, or even a "hint" of garlic. Others prefer the plain tomato puree. A little salad oil may be added if desired, to give richness and smoothness to the puree. Tomato puree for soups and sauces Wash and cut up any desired qnantlty of tomatoes. The skins need not bs removed. For every gallon of cut up tomatoes allow two to four large onions, 1 sweet red pepper (may be omitted), three to six stalks celery (or one to three teaspoons celery seed), two or three cloves, one teaspoon pepper corns (or more if desired), one-half blade mace, one-half inch (or less) bay leaf. Chop the onion and celery and tie the spices loosely In a cheese cloth bag. Cook all together until soft, then pass through a sieve or colander to remove seeds and skins. Boll down rapidly until as thick as ordinary catsup or thicker If desired. Season to taste with salt, cayenne, paprika and a small amount of sugar. If garlic is liked, a clove or two of this may be boiled in the mix ture during the latter part of the cooking. If tied to a string it can be easily removed. Put up the hot concentrated pulp in cans and ster ilize in the usual way for one and one-half hours. When wanted for use add a little butter and dilute or thicken as desired, using milk or stock or water as preferred. PORTLAND, Aug. IT. Dear Miss Tin gle: 1 am sending my recipe for But loaf cake and 1 hope it will help Mrs. C. R. N. Nut loaf Cream together 1-3 cup but ter with 1 cup tight brown sugar. Add the yolks of 2 eggs. Mix well and add 44 cup milk. Sift together 1ft cups flour. ft teaspoon salt and 2 teaspoons baking powder and add to above, also 1 cup chopped nuts and 1 teaspoon vanilla or ft teaspoon maplelne. sold In whites of eggs well beaten and bake in moder ate oven 85 minutes. Frosting1 Two cups powdered sugar, M cup butter, melted, flavoring to taste. Enough cream to mix well: beat alto gether. Nuts may be placed on top of cake If desired. MRS. G. S. Many thanks for your recipe. Let me know if I can help you in re turn. For most tastes and digestions. however, I think the frosting you suggest would prove rather too rich to be ussd with a nut cake. Such cakes are more usually (and wisely) served without frosting, or with a very plain and thin confectioners' frosting, if a frosting is needed to preserve the moisture of ths cake In very hot or dry weather. Lincoln's Ttterance Immortal. Hon. J. Adam Beds of Minnesota adds to the Nomad's note about the origin of the saying "Of the people, by the people, for the people" by CORNS Lift Off with Fingers Doesn't hurt a bit! Drop a little "Freesone" on an aching corn, in stantly that corn stops hurting, then shortly you lift it right off with fingers. Truly! Your druggist sells a tiny bottle of "Freeaone" for a few cents, suffi cient to remove every hard corn, soft corn, or corn between the toes, and the calluses, without soreness or Irritation. Ad?, - finry M' II i I II WW W ZXrsvKi the orfy Corset Shy W M: Ucft rates e5g to raa : fg - KfvE .,LSS3S- LaiJS ill f IITlris sadjustinq WVWjLA Ul &! and so guarantees perfect fit IVXVj' 1 II J j for every individual figure A j ti 22T10DELS 100l05J V L? K DYE SWEATER. SKIRT, DRESS STOCKINGS OR DRAPERIES IN "DIAMOND DYES" Buy "Diamond Dyes" and follow the simple directions in every pack age. Don't wonder whether you can dye or tint successfully, be cause perfect horns dyeing is guar anteed with Diamond Dyes even if you have never dyed before. Worn, frdd d-pases. skirts, waists, costs. tracing the idea still further back than the Nomad did namely to Chief Justice John Marshall. The Marshall auotatlon given by Mr. Bede bears only a remote resem blance to the phrase made immor tal in Lincoln's Gettysbury address, but it contains the whole idea. It was the turn, the expression which Lincoln gave to the idea that made It Immortal. All the other forms were merely preparatory to his epi gram. The Lincolnlan version, as Mr. Bede says, gives it the univer sal touch. Lily Potato Substitute. From the Iowa conservation hoard comes the stierestlon that we Tat? Prominent, re pulsive f.t that comes and stays where it la not needed Is a burden, a hindrance to activity, a curb upon pleasure, a thief of all that Is pretty and graceful and sweet In woman kind. Why don't you take off ths fat whes It shows? You can do so easily, safely and without the s lightest fear of harm or bad after effects, by Just taking after each meal and at bedtime a pleas ant little Mormola Prescription TabTer. The little tablets sr .A less as the famous pre scription i r o m which they tke their name. Buy v and try a case too ay. xou can AX bye to' flleting exercise anu mi iric eful figure and poife you de sire. On dollar for a cas is the price the world over. druggist or direct from M arm Ala Co., 4412 Woodward AT Detroit, Mich, 1 t- I DEFY GRAY HAIR fsJO matter what your age, fray hair pro A' claims you old. If at 30 or 40 your hair has grayed, "Brownstone" will be your greatest boon. "Brownatone" la woman's best friend In preserving the "look of youth." It has restored girlish charm to thousands. Easy to ae and quickly tints gray, faded, streaked or bseached hair to any shade of brown or black. Odorless, grrarless, will not rub or wash off. Guaranteed harm less to the hair, scalp or itin. Sold at all dealers Bsc and $I.S. Trial bottU mailed di rect for lftc Th Kenton Pbtrmacal Co., Coppln Bid 4., Coring too, sly. BROWNATONE i. t mv. sr A s ' - a, W-',', 'a mm ( J ' WONDERUFT sweaters, stockings, draperies, hang lngs, everything, beooms liks new again. Just tell your druggist whether ths material you wish to dye is wool or silk, or whether it Is linen, cotton, or mixed goods. Dia mond Dyes never streak, spot, fade or run.- Adv. grow water lilies as a staple article of food, says the Scientific Ameri can. It Is claim d that the lily whan peeled and boiled Is as farinaceous snd tasteful hh the potato. Underwear for Women hows these) JEight Points of Excellent which mark the difference between R. A. Underwear and just "Underwear." L Lang, wide, ess-res fnsaet Ovine roosa wnars room is nescxad. a. &mi remains clsssd and annant will not om, up. S. Full front, srlvU&r ampls room over Dust sad so 4oana 4. Blepuic stsssss with tail, rod armnoias that do not ' Bind. L -FaabioBsd s Bt" to (b and lone i. -Flatlock" Msmi wMcfc last as kstf ss tns fabric. 7. Finast, whitsat wnna "Purttr biases. t. Correct la sua sad s.sry detail. R. A- Children's Under wear ia warm, durable end comfortable. Seat is full, has special button holes that stay buttoned. Buy of your dealer. Ask the clerk to show yon the Points of Excellence. J. C ROUIETTE & SONS HAGERSTOWN, MO. FIERY, ITCHY ECZEMA HEALED RIGHT UP BY Any breaking; out of the skin, even fiery, Itchlne scxema. can be quickly overcome by applying a little Mrn-tho-fiulphur, says a noted skin spe cialist. Because of Its (Term destroy ing properties, this sulphur prepa ration Instsntly brings ea from skin Irritation, soothes and heals ths eczema right up and leaves the skin clear and smooth. It seldom falls to relieve the tor ment and dlafirurement. Sufferers from skin trouble should ret a little Jar of Bowles Mt-ntho-Sulr,hur from any good drug-srlst and use It Ilk s cold cream. Adv.