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. -
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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
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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
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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
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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.