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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 you are! 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 i 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 stem. 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 -x 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- 6 : . " 3 1 .y-.r:...i-.mmasmmmimmmmmmmmmtm 2?oo whim ww-y -iwmwM w'iJuiwii8itjp.T f IgLi ' , .iu....ii.'iihi' ...M,,"'.nui!'."i J. ui. "feitow .&M 4 ' ?iV s" 7'BS!ais ;l t ' ' II 4 mf f ' -'V . ,11 if . J-'' fA4V ' s v I H I 'r ' :t ' 1 I '(7llfctt' s ; - f r3 ! t" if J j'f. " : k Mfl'i If' ?r h 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 suit jackets. 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 pleated skirt. 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 moth affairs. 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 fur. . 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 young woman. 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 models. 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 P 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 received, , "BEGINNING HOUSEWIFE." 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) peas. , 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. lish monkey. 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 and chutney. Curried eggs, creamed eggs, gold en rod eggs, bpanish omelet. Buffy omelet with peas or celery sauce. 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 fection. 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 recipes: . 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 Tirvgle 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 style mincemeat. 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 fritters grease-soaked. 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. . "INTERESTED." 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. El IN IPS 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: Not my 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 a hundredfold. 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. T Almost Unbelievable You can hardly realize the wonderful im provement to your skin and complexion your mirror will reveal to you after isingGouniud'sOriental Cream for the first lime. Send 15c for Trial Sf FERD. T. HOPKINS & SON New York "Wivy 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- Avenue, Detroit,1' 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 bad after effects. 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 Remove Dandruff 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 ter Adv. 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 II ll V. -ST 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 druggists. Adv.