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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (Dec. 3, 1922)
THE SUNDAY 0REGQNIA3T, P0KTLA2fD, DECEMBER 3, 1923
aad sew th skirt at a. low waistliQe
to a simple "top" of printed chiffon,
crepe do chine or brocade and there
Tast year's wide sash of the ma
terial may be used now as two
straight panels, one hanging: at
either side of the skirt and each
panel trimmed- at its end with a
off effect, viewed en silhouette
that is, in a full-length mirror.
On the other band, too short a
waistline may give you what Is
almost as bad a dumpy effect.
Study your proportions - carefully.
Stop Falling Hair!
LATE TAILORED MODELS OF WINTER DRESS
MAKE INDIVIDUALITY EASY TO. ACHIEVE
Style-makers Allow Wide Latitude to Conform to Buyer's Taste Large Variety Precludes Possibility
of Woman Meeting Another Dressed Like Herself Little Fur Jackets Are Fascinating.
your height and your breadth, and
locate your waistline where it gives
the -best result for the whole figure.
One of the most amusing sights ob
served recently was a very 111, very
nobly proportioned lad in the
middle forties, with the belt of her
straight, one-piece frock held in
about eight inches below her normal
waistline over a very good corset
that gave her no hips at all. Four
inches higher that belt would have
produced a graceful effect: as it
was, a size ,45 figure with- pro
nounced bust tapered down, below
the belt, to a slim little straight
skirt and the lady looked a good
deal like a glass goblet on a slender
Only -a few. waistlines are high
now in directoire and other pic
turesque frocks for evening wear.
Street frocks and coats have long
waistlines. Be careful to get yours
Just long enough and not too long
for perfect grace.
strip of handsome banding of fur.
With waistlines located any
where between armpit and hip
no woman should have difficulty in
selecting: the sort of waistline that
will be most becoming: to her indi
vidual style. But indiscriminately
placed waistlines are dangerous to
the proportion and harmony of the
silhouette, and it pays to study
yourself carefully bv the aid of a
Don't be Foolish I A 35c bottle'of delightful "Danderine'
will Save Your Hair See Dandruff Go I
full-lengrth mirror and then draw
the waistline firmly and keep to the
location. . The excessively long
waisted frock may be ever so be
coming, viewed in a ' mirror that
shows you only two-thirds of J;he
way down: but if you arts, yourself
a short person, and rather heavy of
nguxe mat very low waistline may
give you an unpleasantly "sawed-
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rFERE is nothing stereotyped
aoour, be winter fasnions.
Never was a season when in
dividuality in dress was so easy to
achieve. Suits are not all cut ac
cording to one pattern and neither
are frocks, and the style-makers
seem to have allowed themselves
much latitude in the achievement of
; modes that are individual and "dif
ferent" while conforming to a united
Ideal in the matter of a silhouette.
No two tailored suits seem to be
alike or at least there are so many,
many models .to choose from that in
k large city one runs no danger
whatever of meeting another woman
dressed like herself. And whether
you are tall or short, thin or fat, a
' Diana, an Amazon, a Venus or a
pocket-Venus of petite daintiness
you can pick out a street costume
exactly suitable for your type and
, different from anything any of your
friends are wearing. This diversity
In style 'is amazing to the woman
, who looks back 20 years and remem
bers the sameness of tailored suits
y in the nineties. Coat-and-Bkirt suits
in the ready-to-wear departments
were In those days almost all ex
actly alike and women looked al
most in uniform, so little did one
costume differ from another except
In the way of hat and furs. One
had to go to a custom tailor and
have a suit made to order if one de
tired individuality and even then
the tailor cut his garment from
pattern obtained along with display
pictures from some central bureau
that supplied all the tailors with pic
tures and patterns. And it a cus
tomer had an idea of her own about
her new suit and insisted upon hav
ing It carried out, the taikor was dis
approving and disconcerted. . If
anything went wrong with the lines
of that suit he took care to put all
the blame on the customer who de
I manded absurd and unheard-of
changes in established methods of
cut and trimming.
The jaunty little suit coat that
ends at the hip in a close band seems
to have caught feminine fancy and
is worn by thin and stout women
alike. Some of the jackets are of
contrasting material, like metal
brocade or fur fabric, and are worn
with skirts of heavy silk crepe or
thin, soft wool stuff. The hip-jaket
in combination with a pleated skirt
is excessively smart at the moment
and the fashion is a very graceful1
one. The pleated skirt is quite to
the ankles and has a long, slim sil-
houette, the pleats being narrow au
' close together small side-pleats,
not accordeon pleats. Other suits
have straight skirts with panels
hanging at the sides. The draped
skirt, as was prophesied on this
page a week or so ago, is now being
used for formal frocks alone and
though it sometimes appears below
a short fur jacket, it is not seen with
The little fur jackets are fascU
1 Dating. Some of them come only
just below the waistline and are
caught down into a straight belt or
band in the effect of a blouse. In
felaok caracul they are especially
popular and if the belt fastens with :
a steel clasp the jacket is specially
smart. Of course these little fur
jackets cost very much less than
full-length, or even three-quarter-
length fur coats and any woman who
can save up $150 may be stunningly
smart now in a little fur jacket and
Suits coats, wrapped across the
front and fastened at the left hip
with a clasp, are smarter now than
coats with belts and it is suspected
that a good many last-year jackets
have been lapped 'and clasped and
the belt thrown away. By the for
ward slant of the under-arm seam
you shall know these remodeled
jackets! So if you contemplate the
idea yourself, have the side seams
taken in enough to bring the back
breadth straight under the arm even
if the loose fronts are lapped. A
most interesting and individual little
street suit one of the many models
that show pleasant variation on a
conventional mode is of gray home
spun with a short, loose coat fasten
ing at the throat and with flaring
three-quarter sleeves; and a per
fectly straight skirt to the ankle.
Heavy white cable stitching covers
the coat and -sleeve but leaves hig
pocket motifs of plain homespun at
either hip. Back and front of the
skirt have lines of the white cable
stitching from belt to hem, and over
the stitching hang 'ery narrow
panels stitched crosswise, each panel
looping under the edge of the skirt.
A big choker collar and wide cuffs
of white Iamb wool add the finishing
touch. With this suit are worn
black gauntlets embroidered in
white and an all-black hat of velvet
with a black pompom at one side.
This season hare, introduced by
Paris last winter on a few exclusive
tailleurs, is at the height of fashion.
Here is a short, rather rough pelt in
a soft gray color and makes very
good band trimmings for coats and
wraps. Caracul is extremely smart,
too. and now is the time to get out
your ancient caracul muff and neck
piece, laid away in camphor for
several years, and cut up muff and
neckpiece into band trimming for
the simple tailored suit you pur
chase. You will -get generous trim
ming,, for those old muffs were mam
Though brown is the shade of
shades just now, one sees a good
many black suits, trimmed with
black caracul, and if your suit must
do service through two seasons
', black is a better choice, for browns
are so excessively fashionable this
year that they are bound to have a
slump next year. Brown is a yrolor
of which women soon tire and every
body is wearing something brown
now either a suit or a frock in
brown adorns every wardrobe.
The brown velvet frocks are very
rich and beautiful, and if you ever
want to wear brown velvet do so
now, for it is the time of times! And
now is the time to have a velvet
frock, for the straight, simple
models of the season require only a
few yards. You can omit sleeves if
your costume is for formal indoor
wear. A charming little -brown vel
vet frock for afternoon receptiorf
or informal dinner parties h
simple kimono bodice with the ma
terial fallftig over the -top of the
arm and edged with soft brown fur
The neck line is round and -plain, the
frock is confined at a low waist line
under a girdle of dull gold links and
over the straight skirt fall two loose
panels weighted with gold embroid
ered and narrow borders of the soft
Even utility , coats for stormy
weather and motoring show individ
uality this season and have as much
grace as party wraps , with their
capes and their dolman sleeves.
Most topcoats, except the very tai
lored polo coat models, have fur col
lars and caracul seems a favored
trimming here also. Some very
smart topcoats of gray wool velour
are trimmed with the ultra fashion
able hare. One model has a square
shaped cape edged with hare, the
cape forming draped sleeves when
the arms are raised.
Tailored suits are not all built ac-
' cording to one pattern this year and
the woman of individual taste finds
it easy to please herself; that is, to
select wearables that do not look
like everybody else's and that have
a style and distinction all their own.
So many variations on the current
mode there are that in a city full
of people one scarcely ever runs
across a costume that duplicates
one's own. This (3276) little street
suit of gray homespun, with stitch
ing in white and trimming of white
lambs' wool, has distinction and
"difference" and it is a gay little
suit that should he charming on any
Every winter some new animal
comes forward as the fashionable
beastie wherewith to deck feminine
raiment. Here is the pelt this sea
son and the soft gray fur is much in
demand for flat band trimmings on
coats and frocks. This (2400) un
usual topcoat of gray wool velours
has a collar of hare -and a border of
the fur edges the square sort of cape
that drapes in the effect of panels
and dolman sleeves when the arms
are lifted. This gray coat illus
trates the individuality and distinc
tion in the season's wrap styles.
No two coats seem alike and it is
hard to choose between the graceful
From'Renee this (2373) graceful
and distinguished afternoon wrap
which is loose and easy to slip op
and off and which covers a light
frock completely. The wrap is of
dark brown chiffon velvet with a
big choker collar of sable fox. The
slashes for the arms to slip through
are a typical Renee feature and, ac
cording to the waj the arms are
moved, does the hemline of the wrap
take various and graceful positions.
Paisley and Persian patterns are
particularly beautiful in soft fab
rics like chiffon or chiffon-velvet.
A paisley design in gray-greens on
black velvet is stunning and there
are gorgeous orange and gold tones,
and patterns in red, blue and gold.
Some women buy a yard and a half
of the rather costly stuff and make
a straight kimono blouse, attaching
the skirt of the tailored suit to this
paisley top and achieving a one
piece costume of distinction. "Tops'
for tailored suit-skirts are quite the
thing -now. You buy a coat and skirt
suit, remove the belt of the skirt
inswefc? t CorfQipondont?
- by Lilian
PORTLAND Vnv Q Tlr. Vtt Tl.
ISle: Vill you please give a recioe for
'Chicken en casserole"? "lVoii niro
also some suggestions for luncheon dishes
witnout meat. Thankine vou for h.in
JUCKEN en casserole Clean
and 'cut up the chicken as for
fricasse, putting on the cleaned
and skinned feet, the neck and the
giblets to boil (with or without a
very small etrip of "yellow oh both
sides," lemon, rind, a clove, a tea
spoon of-pepper-corns and a stick of
celery), itoll the chicken joints in- a
very weU-seasoned flour and brown
lightly and quickly in a little tried-
out eait pork, chicken fat or baconl
fat, browing only a few nieces at a
time (so as not to lower the tem
perature too much, and lose the
juice) and transferring each as
hrowned to a casserole well greased
with bacon fat or butter. When all
is in the casserole draw the fat from
the frying pan and pour in a little
stock (from he giblets) to dissolve
the brown ' in the pan. Pour the
into the casserole until there is
barely enough to cover the chicken.
the giblets may be added- to the
casserole, or saved to make addi
tional gravy, as preferred and ac
cording to the size of the casserole.
Cover the casserole very closely and
Dake in a slow oven three to five
hours, according to the age and size
of the chicken. The feet (and if
Hked. the giblets) may boil on the
back of the stove, or be placed- in
the oven or over the gas simmerer,
so as to provide stock for additional
gravy or to replenish the casserole
as may possibly be necessary if the
Ud does not completely keep in the
steam as it should. Some makers use
a flour and water paste to put
around the crack of the cover and
retain the steam and flavor. When
the chicken is fully tender (but not
stringy) give "final seasoning" (of
pepper, salt and a few drops lemon
juice) to the gravy, as necessary,
and thicken if desired with flour,
roux or beaten egg yolks as pre
ferred; then cover the chicken with
little round biscuits about one-half
inch thick, cut from ordinary biscuit
dough or from a richer crust as pre
ferred. Increase the heat and hake
until the biscuits are nicely browned.
This dish may he varied greatly in
flavor by the addition of a. little
diced ham. or echoDned celerv.
mushrooms, or peas, qr very small
onions, or tomatoes, or chopped pep
pers, or oysters. If oysters are used
they are added shortly before serv
ing to prevent undue, toughening.
(2) I hope the follotving sugges
tions may be useful. Write again, if
you want any special recipes.
Meatless luncheon dishes Shred
ded codfish or kippered salmon cus
tard, codfish (or other fish) balls,
cheese souffleeis, different vegetable
soufflees, scalloped tomatoes with
(1) rice, 1(2) spaghetti or other Ital
ian pastes, (3) home-made noodles.
(4) hominy, (o) nuts; scrambled
eggs with (1) browned onions, (2)
shrimpai (3) tomato, (4) cheese, (5)
Onions stuffed with (1) shrimp or
(2) kippered salmon, (3) nuts and
rice, (-1) rice and cheese.,
.fctot savory sandwiches with vege
tables and eggs or cheese combina
tions. Green peppers stuffed with rice or
macaroni with flavoring of tomato,
nuts, cheese, or kippered fish.
Creamed celery with poached eggs.
.ggs cooKea in green peppers or
canned pim-ientos. -
Corn custard, corn fritters with
grated cheese, cream of corn soup,
scalloped corn, succotash.
Lima beans, stewed, curried, or
mao-e into croquettes or timbales. .
Welsh rabbit, tomato rabbit, Eng.
Lettuce and deviled-egg salad.
combination vegetable salads with
egg or cheese. Shrimp, crab, tuna
tisn, nerring or salmon salad.
Mixed vegetable curry with rice
Curried eggs, creamed eggs, gold
en rod eggs, bpanish omelet.
Buffy omelet with peas or celery
Kabbit in the garden" (cabbage
or cauuiiower with cheese sauce on
toast or scalloped).
Baked beans (1) Boston, (2) with
lomaioes, .i) Spanish.
vegeiauie croquettes (with or
witnout cheese sauce.)
ToDaDIy the above dishes will
suggest others made by variation
irom some ot the types.
QLINAULT, Wash.. Nov. 3(I.-Dear
buss iingie: x nave noticed the inquury
by several of your readers, why front
ing sugars?" I have found the secret
in making frosting or candy i not so
mucn in tne cooKmg as m the cooling.
bou tin win maae soft ball in water.
then let cook till almost cold, but do
not stir or lift the spoon; if the air gets
to it it is sure to ne grainy. Stirring
vii uuuning never maKes any dllter
ence with my frosting or candy.
One and one-half cups sugar, half-
cup milk, lump butter, cook till form
soft oall; remove from fire and cool.
it It gets cold will be a little hard
to stir at' first, but will get thinner;
neat several minutes; will be nice and
creamy. If it has cooked too much
a tablespoon of milk may be added
If you wish you may fix this up to
suit yourself and then print in The'
unday uregoman. MRS. F. H.
Many thanks fox your suggestion
The cooling is always an importaVit
point with any "creamy" sugar con
PORTLAND, Or:. Oct. 31. Dear
Miss Tingle: I read your columns with
much interest both in the daily and
Sunday Oregonian and should like to
ask a favor ot you now. Will you please
publish in the Sunday paper at your
early convenience, recipes for mince
meat. If I remember correctly, about
two years ago you published several
recipes, one in particular, called New
England mince meat, which I used
then. bu:: have misplaced it and do not
remember the accurate .. proportions.
Thanking you in advance. A.- it. o.
I hope the following is the recipe
you want, but I cannot be sure, as I
have published so many mincemeat
New England mincemeat. No. 2-
Five cups chopped cooked beef, two
and a half cups finely chopped suet.
eight cup- chopped apples, three
cups cider, five cups sugar, half cup
sweet-pickle vinegar, half cup mo
lasses, one class quince jelly, juice
of two oranges and two lemons,
grated rind of one lemon' and one
orange, two cups chopped raisins,
two cups whole or seedless raisins,
three-fourths pound finely shredded
citron, one to two tablespoons each
cloves, cinnamon, allspice, mace or
nutmeg, one teaspoon almond ex--tract,
three cups beef stock (the
partly concentrated liquor in which
the meat was cooked). The original
recipe added one and a half cups of
brandy. Mix and simmer together
one and a half to two hours. With
out brandy it will keep better if
sealed in jars while hot and pro
cessed in steam about one hour.
This was not necessary with th$
high alcoholic content of the old
ANACORTES, Wash., Oct. " 25. Dear
Miss Tingle: Would you please glva
me a recipe for a crab salad, one that
I could process ini half-pound c'ans.
Would want one that would keep. I
now have all you published in The Ore
goman for salads to use fresh, which
would not do for what I now need. Am
sending to you today samples of crab
meat as I now pack, which you will
find O. K. W. H. A.
Many thanks for the can a of
crab meat and deviled) crab, which
r;a.u me recently. The crab meat
was most deliriously fresh in flavn,
but (to my mind, at least) the dev-
nea crao suttered from excess of
cayenne or tobasco so that the fla
vor was entirely overpowered. I
snouia imagine that a milder dev-iled-crab
mixture of the same type
woud be very popular for sand
wiches, canapes, salads and' small
entrees, for which the hot mixture
wouia not be suitable.
in regard io the, salad, I cannot
imagine just what it is you want
from me. The success of a crab
saiaa Depends Lareely on the con
trast of texture and flavor between
the crab meat and the fresh, erlsp,
uncooked material. This, of course
wouia oe lost in any canned com
omauon. Moreover, since a salad,
by, definition, must contain some
crisp, uncooked material,: a canned
mixture wouia not be. Rtrit-Hv
speaking, a "salad" at all. The chief
aietetic purpose of salad eating i;
the opportunity it gives for obtain
ing the necessary raw food mate
rials in attractive form. Your plain
crab meat is very excellent for
salad purposes, simply combined
witn dressing and suitable raw ma
terial. Of course, if you wanted to
put up a mixture of the general type
your oevnea cab with a slightly
acid seasoning Instead of the hot
"devil" condiments you could do so.
out it would not be a "crab salad'
without some additional raw mate
rial and a separate dressing.
PORTLAND) Or.,. Sept. 25. Dear Miss
Tingle: Will you please publish in the
near future if possible a .recipe for clam
fritters and also one for apple fritters?
Give the amount of each ingredient as
nearly as possible, as I am beginner and
don't knowN how to judge amounts yet.
x nave a ouch, to roast and don't know
how to dress it, as my neighbor will kill
it for me. How ft it easiest to get the
feathers and down off? What' dressing
is best for ducks? Will you give
method for steaming pumpkin and time
usuauy required; Mow do you make
prune roll wtin blsculk dough? -Thanks
m advance. IRENE.
l nope you saw the recipe for
clam fritters published lust after
your letter was written. I erive be
low another type of clam fritter and
directions for one type of frying
batter. As you do not sav how
many you wish to serve I cannot
help you in judging amounts. By
this time I judge the duck Is a thing
of the past. The directions for pre
paring turkey for roasting, given
recently, would also apply to duck
except that in trussing, the legs.
being- farther apart, have to be tied
with a bit of string between them
instead of being tied tightly to
gether. A number of different
dressings suitable for goose and
duck were , given last , Sunday,
hope you saw them. Which is "best'
depends entirely upon personal taste.
The pumpkin is simply cut
pieces, with the seeds removed, and
placed in a steamer until tender.
This may take 20 minutes to 45 min
uies, aepenaing upon tne age, size
and variety of the pumpkin. The
pulp is then scraped from the rind
and mashed through a colander.
Will you kindly describe the
"prune roll" you want. Is it made
with fresh" or dried prunes? Is it
steamed or rfeked? Is the biscuit
dough a "quick" baking powder
mixture or a yeast biscuit mixture?
Clam fritters Chop the clams,- or
use chopped canned clams. Make a
frying batter with a mixture of
clam juice and cream to make a
"drop batter" with .flour, using
cither one or two eggs to one cup
flour and seasoning well with pep
per, salt and a little lemon juice.
Add the clams to the batter and
drop by spoonfuls into deep fat hot
enough to lightly brown -inch
cube of. bread in 60 seconds. Drain
first over the pan, then on paper to
avoid all greasin-ess. Serve with cut
lemon or chopped pickles or Phila
delphia relish, or fresh cucumber
and horseradish sauce.
- The egg whites in the batter may
be beaten separately or not as pre
ferred, each method giving a differ
ent texture. Use about equal parts
clams and batter.
Frying batter Two eggs, cup
milk or water, one cup flour,
teaspoon salt. Beat the yolks, mix
with the flour to a smooth paste,
beating well at the "sticky" con
sistency; before all the milk is In
add the remaining milk gradually.
Let stand aside a while to ripen,
then beat the egg whites until stiff
and fold them' into the batter. If
used for coating meats or fish a lit
tle more salt may be added, with
pepper and with or without a little
dry grated cheese. If used for fruit
fritters, one or two teaspoons sugar
may be used if liked, but too much
sugar has a tendency to make the
Apple fritters No. 1 Pare large
apples. Remove the cores and cut
across in rings inch thick. Dip
into frying bat'er - and fry like
doughnuts in deep fat. Drain well
first over the pan, then on paper.
Apple fritters No. 2 Chop the
apples . roughly and mix with the
Quick 1 Don't wait!
Every, bald head
started with just a ,
few falling hair and
a little dandruff-
but soon the hair appeared thin, scraggly,
and then the ' dreaded bald spot. ' It
seems a sin to let" hair fall
destructive dandruff when ; you ' can
quickly correct all such hair trouble with
a bottle of delightful Danderine.
FOR, MEN AND WOMEN '
Millions know the magic of Danderine ;
howit corrects oily, dandruffy, itching
scalps and helps the hair to grow long,
thick, strong and luxuriant. Danderine
.is not sticky or greasy.' It Is the largest
selling hair .' corrective and tonic, in the
world because it is not a humbug 1 . Hurry
to any' drugstore andget a -bottle now.
Blightly- sweetened frying batter.
Drop- by spoonfuls. ' into hot fat.
Drain Well and roll in fine 'granu
lated Bugar. - . ' : -.
I hope the following is "the graham
cracker recipe asked for recsntly by
a correspondent: , " -
Graham crackers Three cups
"old-fashioned" graham flour sifted
through a rather fine . sieve, to re
move the coarser ground particles,
one to three tablespoonfuls sugar.-
three tablespoonfuls butter, one stiff
beaten egg white, teas-poontf Hi
salt, milk to make a. stiff dough.
Sift the dry ingredients, work in the
butter with the finger tips, mix:,to a
stiff paste with they milk and egg.
Turn out on a floured- board, knead
very slightly and roll very thin, 'cut
in squares or "fingers,"- prick all
over with a fork and bake , to, a
very delicate brewn in a moderate
oven. Care must' be taken not -to
over-brown them. Store in a tin
box to keep crisp. "Knack" in han
dling and baking Is important.
PORTLAND, Oct. ?3. Dear Miss
Tingle: Will you please give a recipe
for fondant? Also tell how X can use
some strained honey I have for some
kind of cake. Thanking you. .
I hope you saw the previously
nnhllRhpl. tinawera to the other Ques
tions 4n your rather long letter, and ,
.1. I... : in ...... . . I
tnat ine iwiiwwiug win ou
Fondant It is almost as easy to
make good fondant as to make good
fudge, once you have acquired the
thermometer habit. JVs in luage
makmg, the temperature to which
the fondant is cooked and the tem
perature to wHich it- is cooled are of
the utmost importance. '
Two cups sugar, one ' and one-
fourth cups water, two tablespoons
light corn syrup, flavoring.
Put the sugar, water and corn
syrup into a saucepan and cook, stir
ring until the sugar Is dissolved. I
When the mixture begins to boil.
cover and cook for three minutes
in order that the steam may wash
down any crystals which collect on
the sides of the saucepan. Uncover
and continue boiling, without stir
ring, until 238 degrees Fahrenheit
Is reached. At this stage a sort
ball is formed when a small amount
of the syrup is dropped into cold
water. During this cooking, if any
crystals form on the. . sides .of the
saucepan, wain them away with a
small piece of wet cloth. When the
candy is done, pour at once on a
cold wet platter. -Cool to 100 de
grees Fahrenheit, or until the candy
is lukewarm. Beat with a fondant
paddle, spatula; or any flat utensil.
As soon as the fondant becomes
white and creamy knead until there
are no lumps and the whcRe mass is
smooth.7 ' ; -.
, Fondant can bo' made sometimes
before you are going to use it. In
fact it is better if you can allow it
to "ripen" in a tightly closed jar. :
Honey improves the keeping quali
ties of cake. A honey fruit cake
or honey sponge cake will remain
moist for considerable time Instead
of drying out.
Following is a very useful honey
cake which will keep three months
and Is much better after one month
than when it is fresh. - '
Plain honey cake Three eggs, one
pound cake flour (four level cups
measured after once sifting; weigh
ing is safer, however); one pound
light brown sugar (two cups), one
pint: clear honeyT one -teaspoon
(scant) soda, powdered cardamons
or mace or -vanilla to taste. '
Beat- the egg whites until stiff.
Burned and Was Painful,
. Cuticura Healed. ' v
" Eczema broke out on the palm
of my hand in blisters. Later the
blisters broke and were bo sore that
I could not open my hand. Itturned
nd was so painful that I could not
put my hand in water.. I had to
keep it ban dared for over a month.
" I read an advertisement for Cutl-'
cura Soap and Ointment and sent
for a free sample. -1 could see an
improvement so purchased more,
and when I had used one cake of
Cuticura Soap and two boxes of
Cuticura Ointment' I was healed."
(Signed) Miss Clara Axe, Myrtle
Point, Ore. .;. ; 5 X
Cuticura Soap. Ointment and Tal
cum are ideal for evary-day toilet uses.
Sueplt fti Tnt by H A iinmi "tattoo. Lb
rkra,Srt. , Xiltoa 41, Mn." EoMmn
whwe. sop 26e. OinttMet S and Kte. Taleom .
j9jaCcur Soap , wiUumt mi.
CZEMA ON HAND
ptv i. i rr j i
out or tolerate
add two tablespoons sugar and beat
untj glossy. Beat together in a
warm, .bowl he honey, sugar and
egg'yolks until thick and smooth.
Fold in alternately the flour (sifted
with the soda) and the egg whites.
Bake in loaf pans lined with greased
paper. Keep in-airtight tins. Cherries-or
other fruit may be added to
this if desired. .
Stcinach Process Shown In Film.
: ; Scientific American.
'The postponement of the infirmi
ties of old age is to be shown in the
film'.with Dr. Kugen Steinach, the
noted Vienese biologist. The Ber
lin film company, which has filmed
illustrations of the Einstein theory
is attempting this newest, scientific
demonstration. Professor Steinach's
experirhents( with rats and serums
drawn from' their young led to the
application of the same principle to
human beings. . --
Cyrus Changed His Mind.
Victor Murdock in Wichita Eagle.
Thirty gold coins of Croesus, the
first mlnter - of money, were found
at Sardis last week. .. This has re
vived a joke about Sardis which
Europe is probably thinking over.
Cyrus ; captured Sardis and thun
dered 'at King Croesus: "I shall
now ueBtroy. jour ciLy:
ctrv. ' sain ( rnpsiis. vour
city," said Croesus, "yours." Where
upon Cyrus changed his mind.
LADIES! LOOK YOUNG.-
Use the Old -Time Sage Tea
and Sulphur and Nobody
Will Know. ; i
Gray1 hair, however handsome, de
notes advancing age. We all know
the advantages of a youthful ap
pearance. Your hair is your charm.
It makes or mars the face. When it
fades, turns gray, and looks streaked,
just a few applications of, Sage Tea
and Sulphur enhances its appearance
Don't stay' gray! Look young!
Either prepare the recipe at home br
get from any drug store a bottle of
"Wyeth's Sage and Sulphur Com
pound," which is merely the old
time recipe improved by the addi
tion of other ingredients. Thousands
of folks recommend this 'ready-to-use
preparation, because it darkens
the hair beautifully; besides, no one
can possibly tell, as it darkens so
naturally and evenly. You moisten
a sponge or soft brush with it,
drawing this through the hair, tak
ing one small strand at a time. By
morning the "gray hair disappears;
after another application or two its
natural color is restored, and it be
comes thick, glossy and lustrous,
and you appear years younger. Adv.
UGLY JTCH1NG SKIN
The First Application Makes Skin
. Cool and Comfortable.
If you are suffering from eczema
or some other torturing, embarrass
ing skin trouble you may quickly
be rid of.it by using Mentho-Sul
phur, declares a noted skin special
ist. - - '
This sU'Phux preparation, because
of its germ destroying properties,
seldom fails to quickly subdue itch
ing, even of "fiery eczema. The first
application makes the skin cool and
comfortable. Rash and blotches are
healed - right up. Rowles Men-tho-ulphur
is applied like any pleasant
cold cream and is perfectly harm
less. You can obtain a small jar
from any good druggist. Adv.
You can hardly realize
the wonderful im
provement to your skin
and complexion your
mirror will reveal to you
Cream for the first lime.
Send 15c for Trial Sf
FERD. T. HOPKINS & SON
The answer of
most (at people Is
that constant dieting: is
hard, continual exercise is tire
some, exhaustive then, too, it
might be harmful to force the
weight down. That was the old
fashioned idea. Today in Mar
mola Prescription Tablets all
these difficulties are overcome.
Just a pleasant, harmless little
tablet after each meal and at
bedtime causes fat to vanish.
This modern method is abso
lutely harmless, entails no diet
ing or exercise and has thel
added advantage of cheapness.
A case of Marmola Prescrip
tion Tablets is sold by drug
gists the world
over at one dollar,
or if you prefer
you can obtain
them direct by ,
sending price to!
the Marmola Co.,
4 6 12 Woodward-
Mich. Now that
you know this
you have no ex-
curt for being
too fat, but can
r e d u ce steadily
and easily with
out fear of any
OPEN NOSTRILS! END
A COLD OR CATARRH
How To Get Relief Who Read
and Nose are Stuffed Up,
Count fifty! Your cold in hec or
catarrh disappears. Your clogged
nostrils will open, the air passages
of your head will clear and you can
breathe freely. No more snuffling,
hawking, mucous discharge, dryness
of headache; no struggling for
breath at night.
Get a small bottle of Kly. Cream
Balm from your druggist and apply
a little of this fragrant antiseptic
cream, in your nostrils. It pene
trates through every air passage of
the head, soothing and healing the
swollen or inflamed mucous mem
brane, giving you instant relief.
Head, colds and catarrh yield like
magic. Don't stay stuffed-up and
miserable. Relief is sure. Adv.
A Simple Way To
There is one sure way that has
never failed to remove dandruff at
once, and that is to dissolve it. then
you destroy it entirely. To do this,
just get about four ounces of plain,
ordinary liquid arvon from any drug
stone (this is all you will need),
apply it at night when retiring; use
enough to moisten the scalp and rub
it in gentry with the finger tips.
By morning most, if not all, of
your dandruff will be gone, and
three or four more applications will
completely dissolve and entirely de
stroy every single sign and trace
of it, no matter how much dandruff
you may have.
You will find, too, all itching and
digging of the scalp will stop in
stantly, and your hair will be fluffv;
lustrous, glossy, silky and soft, arid
look and feel a .hundred times bet
Had Close Shave
"My wife and children thought I
was dying when, after an attack of
acute pains in my stomach, I be
came unconscious. It was right
after our Sunday dinner. They any
I looked like dead and guess I had a
pretty close shave. I had been hav
ing more or less stomach trouble
and bloating with gas for past two
years and could get no permanent
help. Talking with a friend about
my attack, he advised me to try
Mayr's Wonderful Remedy. - I have
19 1 f 4
not had any gao or stomach trdubleSi
since iftmitg il o inuiuri- ago. it
is a simple,, harmless preparation
that removes the catarrhal mueu
from the intestinal tract and allays
the inflammation which causes prac
tically all sto'roach, liver and Intes
tinal ailments .including appendi
citis. One dose will convince or
money refunded. For sale at all