R U R A L E N T E R P R IS E
T H E O N E -P IE C E CLO TH FRO CK ;
M IL L IN E R Y L E A N S TO V E L V E T
a p p e a ra n c e o f th e flared and
T HE m olded
silh o u e tte s on th e horizon
o f sty lish fro ck s d istu rb s th e s ta tu s of
th e stra ig h t-lin e d d re ss not a t all. W e
a re w illing th a t fa sh io n may have Its
w ay In roost th in g s, but w hen th e dis
c o n tin u a n ce of th e stra ig h t-lin e frock
Is even h in te d at, w om ankind rises up
In rig h te o u s p ro te st. T he straig h t-lin e
d re ss Is too n e ce ssa ry to o u r com fort
and h a p p in e ss to be lightly discarded.
W ith so m any sta u n c h a d m irers to
plead. Its cause, th e sim ple d o th o r silk
sllp-on frock still occuplef Its niche
In th e hall of fashion.
T he m odels In th e p ictu re a re ac-
ceptnble ty p es for w e a r In schoolroom
o r In office. T h ere Is a risto c rac y In
th e ir very sim plicity. T he d ress to
th e rig h t in d u lg es In groups of pin
tu ck s. Im m a c u la te pique cuffs and
th e m o s t" T h e m odern h a t glories In
fa scin a tin g superem hellishm ent.
E ven th e little st hat. be It ev er so
close-fitting. Is a m ass of gleam ing
gold a n d silver, gay color and com-
Dlicated handiw ork. S trik in g Individ
ualism is given to m ost every chapeau
th is seaso n —no two alike.
One of th e sm a rt trim m ings which
plays a b rillian t p a rt in th e realm of
rolllluery is glided lea th er. It Is tr i
a n g u la r Insets of gold kidskin which
accent charm In the h a t show n first In
this group. A m ber brow n Is the color
, of th e velvet, and th e brim indicates
I th e p o p u lar soft effect,
Novel sh ap es a re th e o rd e r of the
day and they a re w orks of a r t In th eir
h a n d c ra ft. A very b e au tifu l effect Is
a tta in e d w ith yarn and chenille In the
j m odel to • th e rig h t above In th is
Models of One-Piece Frocks.
c o lla rs convey th e a ssu ra n ce of refine-
m en t. T h is frock w ould serve equally
w ell for p ra ctic a l w ear, m ade up e ith e r
In black, ta n or navy rep or silk crepe,
O f snuff-colored I’olret tw ill Is th e
o th e r frock of sw eet sim plicity pic
tu re d here.
It Is em inently co rrect
in every d e ta il, and fo r th a t reason It
is a w o rth y fa sh io n fo r wom en who
"liv e, do and h ave th e ir being" in the
I group. G azelle-colored y a rn is used In
m atching sh a d e to th e velvet fo r but-
toiiholing every seam a u d edge, also
for an all-over la ttic e background.
A gainst th is a re silh o u etted ch eerfu l
little bou q u ets done in chenille.
L ike a R u ssia n h e a d d re ss Is th e
ch ap eau show n to th e left. T h e type
Is e x tre m e b u t a u th e n tic In Its In te r
p re ta tio n o f th e tia r a b rim s w hich a re
again In fashion. T he la s t h a t In the
business world.,
O ne can w ith d ain ty acceasorlea vary group Is c a rrie d o u t In gold and dusky
th e a p p e a ra n c e of frocks such as these brow n. Gold lace and m alln es produce
show n In th e picture, and th is Is a n a becom ing tra n s p a re n t brim . Mink
o th e r re aso n why the cloth o r silk fu r blends Its brow n to n e s Into th ese
fro c k m inus furbelow s Is such a f a h arm o n io u s tones.
A becom ing fe a tu re o f th is se a so n ’s
v o rite w ith w om en of fine d isc rim in a
m illinery is th e tliln brim . It lends Its
tio n In th e m a tte r of good dressing.
In th e m a tte r o f the sim ple cloth n o t« of a iry g race to b oth th e sm all
fro ck , w rist-len g th sleeves reign alm ost and lurge shapes. E specially In fa v o r
w ith o u t exception. If any indulgence
o f "Id e as" be allow ed. It Is In th e low
e r p o rtio n o f th e sleeve. Very clever
fu ln e ss is achieved by Insetting godets
h alf-w ay to th e elbow, fulling these
Into a close-fitting w ristband. T hese
new full-below -the-elbow sleeves are
r e fe rre d to a s b a rre l or lan te rn styles,
a n d th ey a re re a lly th e la te s t style
touch.
F a sc in a tin g colors Individualize the
sim p le flannel o r cloth frock, stre ssin g
p a rtic u la rly peach, ap rico t a n d snuff.
In th e lig h te r shades, w ith red, deep
w lne. green, black and navy favored
fo r th e d a rk e r tones. Scotch h e a th e r
sh a d e s and p laid s a re also very popu
la r
Sm oke g ray Is becom ing a very
m uch-aoui?ht-for color.
A one-pier*
fro c k developed In sm oke-gray suede
c lo th w ould prove very ch arm in g w ith
sliv ere d le a th e r cuff and co llar set
E v id e n tly th e m illiner of today
a tta c h e s no significance to th e say
ing th a t "b e a m y u n ad o rn ed la a dorned
%<? K ITCADA
*43. ISIS. W eo rn Mswspspsr Union )
So m an y g o d s, no m an y c re e d s.
So ninny w a y s th a t w in d an d w in d
W h ile Just th e a r t o f b e in g k in d
la a ll th ia and w o r ld n e e d s
— W ilc o x .
P L U M P U D D IN G IS
H O L ID A Y F A V O R IT E
Christmas Tables Incom Much Depends on Houi
Dough Is Handled and
plete Without Plenty of
Proportions.
English Desserts.
iP r « p a r « d
b y th e V n it « d S ta te « I> « p a r< m « n t
o f A g r ic u lt u r e »
iP rep a red by th« V ntt«d M a tes D epartm ent
Household
the
of As r t c u I lure >
W hy not have pie for d essert on
D e ss e rts of th e E nglish plum p u d
ding type are general fa v o rites for the T han k sg iv in g day ! T h e tra d itio n a l j
Now th a t th e long evenings a re upon holiday season. P e rh a p s one reason conclusion to a New E ng lan d T h an k s
ns. we will like gettin g to g eth e r In for th e ir p opularity is th e ir good keep giving d in n er w as alw ay s a pie of som e !
sm all groups for the pleasu re which ing quality. A steam ed plum pudding sort. Aside from th e fa c t th a t New !
th e lovely out of will keep for w eeks and can be h e ated E ngland h ousekeepers weze fam ous !
doors has kept us up for serving w henever desired. W ith plem akers, and could exhibit th e ir skill
from enjoying.
a delicious pudding or tw o on the to a d v an tag e a t th e larg e fam ily holl- I
If It is a danc p a n try sh elf Mrs. H ousew ife will And day g athering, probably one of th e rea- |
ing p a rty , and h e r C h ristm as d in n er e a s ie r to p re sons for choosing pie for d essert at
sw eet apple cider pare. as well as o th e r d in n ers during th is lim e w as th a t It could be m ade I
Is to be procured, th e holiday season w hen an u n e x p ec t early ln th e m orning, o r even th e day j
before, leaving th e cook free to a tte n d
th e re is no re ed guest “happens In.”
fresh m en t equal
H ere a re tw o such puddings th a t to o th e r d e ta ils of her dinner.
No m a tte r w h at k ind of a filling Is
to a chilled glass of th e good drink m ay be m ade ah ea d of tim e for C h rist
gnd a doughnut. Very sim ple to get m as and New Y ears, th e recipes of used, a pie is not a su ccess u n less the
ready, eu«y to serve and m ost e n jo y which wpre teste d In th e e x perim ental e ru st Is ten d er, flaky, and delicate
able To m ake the doughnuts use th e kitchen of th e U nited S ta te s D e p a rt W hile th is reeult depends ln p a r t on
how the dough Is handled, good In
follow ing old recipe w hich Is one h ard m ent of A griculture.
g re d ie n ts In th e rig h t pro p o rtio n s a re
to e q u a l:
Suet Pudding.
necessary to begin w ith. T he d irec
D oughnuts__ T ake one and one-
1 c u p fu l m o la iiM
S te a s p o o n fu l s o tions given below fo r m aking pie cru st I
fo u rth cuptula of so u r milk, one-fourth
da an d 2 te a - will be found helpful, and th e novice
W c u p fu l
b ro w n
cupful of rich sour cream , tw o eggs,
s p o o n fu ls b a k wlll acquire skill In m anipulation w ith
«u g a r
one und tw o th ird s c u p fu ls of sugar,
in g p o w d e r if
1 c u p fu l ratetne
s w e e t m ilk is a little p ra ctic e s lid p o ssib ly by wutch-
1 c u p fu l c u r ra n t« or
a teaspoonful of aoda. a teaspoonful
u sed
Ing a m ore experienced cook inlx and
S c u p fu l ch o p p ed
of g ra te d nutm eg, one-half teaspoouful
c itr o n and
cup 1 ta b le s p o o n f u i
-oil out h e r crust.
T h e recipe Is
of salt, a n d a s little Hour a s Is pos- ;
c
in
n
a
m
o
n
fu l ch o p p ed d ate«
tak en from F a rm e rs ' B ulletin 14S0,
Bible to roll. B eat th e eggs, add th e
1 c u p fu l b e e f s u e t *■» t e » s p o o n f u l
H om e B aking, Issued re ce n tly by the
n u tm e g
sugar, tlic t th e milk and cream w ith ‘(c u t v e ry fin e)
1 c u p fu l m ilk («ou r 1 te a a p o o n fu l a ll
th e soda, sa lt and nutm eg, s tir in as
s
p
ic
e
or s w e e t )
m uch flour a s will go in nicely w ith
H te a sp o o n fu l
1 c u p f u l s s ifte d
th e m ixing spoon and se t aw ay on Ice
m ace
flour
te a s p o o n fu l
to thoroughly chill before frying.
2 te a s p n o n fu ls so d a 14
s a lt
if
so
u
r
m
ilk
is
W hen rolling out h an d le quickly,
u sed
using as little flour as possible. T hese
doughiii’ts when fried in hot fa t will
Mix Ineredienta and tu rn Into a well-
keep well, a re rich w ithout being greased mold. P lace th e pan or mold
socked w hen cooking.
In a ste a m e r over boiling w a te r and
P e a n u t Candy.—Shell one pound of steam fo u r ho u rs
Place th e pudding
ro a sted p e a n u ts and roll w ith a roll in a w arm oven for ten m inutes to dry.
ing pin until like c -iirsc crum bs. Boil
Carrot and S u e t Pudding.
for eight m inutes from th e tim e the
first bubble ap p ears, tw o pounds of 1 c u p fu l s u e t c h o p - V. te a a p o o n fu l Ho
ped fine
da.
brow n su g a r and tw elve level table-
1 c u p f u l g r a t e d ^ c u p f u l brow n
spoonfuls o f b u tte r. S tir In th e nu ts
c a rro ts
M ignr
and p our at once in to a greased drip % c u p fu l ch o p p ed 2 c u p f u ls s ifte d
flour
ping pau. M ark off into sq u a res be
c itr o n
>4 t e a s p o o n f u l 1
I c u p fu l ch o p p ed
fore it is too bard.
c in n a m o n
d
a
te
s
Chicken and Spinach Soup.— W ash
K» t e a s p o o n f u l ,
s u lta n a
1 c u p fu l
and cook tw o pounds of spinach in
n u tn ic ti
r a is in s
t e a s p o o n fu l
one-half cupful of b u tte r fo r five m in 2 e g g s ( w e ll b e a t
mace
en)
utes. or until tender.
Add o ne-balf
H te a s p o o n f u l
cupful of flour, m ixed w ith one tHble- 4 c u p fu l m o la s s e s
a lls p ic e
spoonful of sa lt and th ree -fo u rth s of a
teaspoonful of w hite pepper, s tir Into
Place in a w ell-greased pen o r p u d There I» Nothing Better Than Mince
Pie for the Thanksgiving Dessert.
th e spinach.
W hen cooked
rub ding mold and steam fo u r hours.
through a colander, a d d tw o q u u rts of
Sauce fo r th e Pudding.
U nited S ta te s D e p artm en t of A gricul
chicken broth. S tir until It bolls and
Serve e ith e r of t h e s e puddings w arm tu re. M any housek eep ers find It p ra c
serv e ln bouillon c u p s ; g a rn ish w ith with any sauce desired. Foam y sauce
tical to make up «util, lent dough, by
w hipped cream .
Is good w ith a plum pudding, o r a doubling or treb lin g th e am ount» given
E m ergency Soup.—D issolve tw o and h ard sauce m ay be {»referred.
to last for sev eral baking«. I'le c ru st
one-half teasp o o n fu ls of beef e x tra c t
L ighter D esserts.
doueh can he «lored III the Ice box for
In th re e cu p fu ls of boiling w ater. Add
F o r th e C h ristm a s d in n er Itself, a t lea st a w eek. Thl» plan can be fo l
th re e tab le sp o o n fu ls o f m ilk to one-
usually a very h e arty m eal, a less lowed w ith th e T han k sg iv in g m enu in
h a lf tablespoonful of flour and add to
m ind to sim plify the p re p a ra tio n of th e
th e first m ixture, stirrin g c o n stan tly
d in n e r:
u n til th e boiling point is reached, then
P lain PI» C rust.
cook th re p m in u te s ; add seasoning and
th re e -fo u rth s cupful of cream .
(1 t w o -c r u s t p i» ).
FOR E V E N IN G
Nose,
Throat, Stom
ach, B o w e l »
o r o t h e r In
ternal Organa.
P A R T IE S
Hints.
B a c k e d by
more than half
a century of
successfulser-
v i c e in the
A m e ric a n
___
home.
Your Nearest Dealer Car
ries Pe-ru-na
T a b le t s o r L iq u id
S eventy-seven fa rm s a re still u n d e r
c u ltiv atio n w ith in th e city Unfits of
Si. Louts.
----------------------------
* torpid uvsr prsvsnts proper food as-
^ , ___
lU up
J U a -------
.^ W r „ tjM '. T
h .T s '. " a '.« ’»
------
•u rely .
out.
Plum
Puddings Keep W ell and Are
Useful In Any Emergency.
h e arty d essert m ay he desired, such aa
a frozen pudding or a molded gelatin
d essert.
F or C u stard Sponge.
1*4
ta b le s p o o n fu la
g e la tin .
• c u p f u ls m ilk .
• eggs.
14 c u p fu l s u g a r
14 tea sp o o n f u I s a lt.
J t e a s p o o n fu l v a
n illa
Scald th e milk w ith th e g elatin nnd
po u r «lowly on th e yolk« w hich have
been b e aten to a fro th w ith th e «ugar.
R e tu rn to th e double boiler and «tlr
u n til thickened Remove from th e Are,
add ««It and flavoring, and th e atlffly-
b eaten white«.
F ru it G elatin.
% cup n r sn « * s cu t
ta b le e p o o n fu ls
In to s m a ll s e c
g e la t in * s o a k e d
20 m in u te s In *4 tio n s.
<4
c u p c h o p p ed red
c u p c o ld w a te r .
c h e r r ie s
(p r e
1 14 c u p s
b o ilin g
served
or
can
w a te r
d le d ).
% cup su g a r
c u p lem o n Juice
I
f ’h lll an d w h e n It b e g in s to s tiffe n
add fr u it and m old
T o mold th e gelatin p our a lay e r of
the «¡»<»nge one Inch thick in to an
oblong mold Allow It to chill otltll
p a rtia lly firm, th en add a lay e r o f th e
fru it g elatin and a n o th e r lay e r o f the
sponge. K eep In a cold place until
firm when It m ay he rem oved from th e
mold. G a rn l.h th e dish w ith sections
of o ranges and red cherries.
A dv.
Backache Wearing You Out?
Every day find you miserable with
backache? S offer sharp, stubbing pains?
Feel lame and stiff -alw ays tired, nerv
ous and dispirited? Then look to your
kidneys! Your kidneys are the blood
tilters.
rerhupa they have failed to
properly rid tlie blood of body poi
sons. Naturally, then, you suffer the
injurious effects of this slow poisoning.
IS.n't risk neglect!
If your kidneys
need heli», u r c fioan'a Villa. No other
kidney diuretic ia ac well recommended
nor eo BucceHMful. A s k your n e ig h b o r/
A C alifornia Case
M rs J. F . B u e ll,
1584 O r iz a b a A v e.,
b o n g D e n c h . C a l,
h a y h :
“I h ad a
b e a r in g -d o w n p ain
acroHH m y k ld n e y a
an d a « h a rp , s t i n g
in g p a in th r o u g h
m y b a c k . My b a c k
b e c a m e la m e a n d
I a 1 w a y » f e lt
tir e d . I h ad h« a d -
lacheH an d d lz a y
np ella w h e n tin y
'np.M-ka
flic k e r e d
b e fo r e m y e y ea . b lu r r in g m y R ight.
My k id n e y s w e r e a la o d lao r d e r e d .
B u t a f t e r u s in g D o a n 's F i l l s I w a s
rid o f th e a tta c k ."
DOAN’S pl ,s
STIMULANT DIURETIC TO TH E KIDNEYS
Foster-Milburn C o., Mfg. C ham ., Buffalo. N . Ye
T w o V a lu a b le B o o h s
C lerk —" T h is book will do h a lf y our
w ork.”
S tu d e n t—“G ive
ma
tw o
q u ick | B— Boot
A lte rn a te layer» of plain frozen c u s
ta r d and frozen c u sta rd co n tain in g
r»irin»""cherrle» and chopped cand.ed
■Inespp,» m a t he molded In a sq u a re
,, d Served >n «li es It also m ake»
n s t t r s t 'v s d essert for th e C h ristm a s
,,nnef
i much as he wishes and no mors.
Gwl.
Sure Relief
Soft w heat or p a stry flour is de
sirable, but If only strong, nr bread J
flour, la on hand, a little leas should he I
used—about »even-eighths aa much. |
Mix and sift th e sa lt and Hie Hour, ,
and w ork In the fa t w ith the tipa of the
lingers ua lightly and quickly a s pos
sible. T h e use of a knife, p a stry fork,
or b iscuit c u tte r Is o ften recommend«! i
to avoid w unifing o r handling the nta
te rla ls too much. Add the w a ter alow
ly and use no m ore th an is absolutely j
n ecessary. Roll th e dough very lightly. ¡
each c ru st se p a ra tely . W hen puttin g
on an up p er c ru st, m oisten th e edges
so they will stick tog eth er, and crim p }
them aro u n d w ith a fork o r the fingers I
Prick the top several tim es w ith a
fork to allow th e steam io escape.
If the filling Is very liquid In n a tu re
or even of the consistency of lemon
m eringue or pum pkin. It Is b e tte r to |
p re h ak e th e low er c ru st about ten 1
m inute«, until It Is delicately colored,
h u t not brow n. 'D ie Juices o r liquids ;
do not then affect th e pie cru st and
make It soggy. A low er c ru st Is en- !
tlre ly pretiaked when a cooked filling,
such us lem on, chocolate, o r b u tte r
scotch. I» to he used.
S ta rt a tw o-crust pie In an oven w ith [
a very high te m p e ra tu re (ab o u t 450 i
degrees F a h re n h e it!, and then, a fle t |
eight or ten m inutes, low er th e heul !
rapidly so th a t th e filling may cook i
through w ithout overcooking th e e ru st. ¡
T h e filling for th e T h anksgiving pie J
m ay he any p re fe rre d kind. P um pkin |
and m inee seem about equal ln pop j
u la rlty at th ia Hea«oii, hut apple, raisin,
a n d lemon m eringue plea a p p e a r very
often, and o th e r fam ily fa v o rite s may
tie served. M inee and ap p le pies a re
usually m ade w ith tw o cru sts, a l
though occasionally criss-cross strip s
a re used Instead of an u p p e r crust.
Pum pkin a n d lem on pies a re m ade
w ith a low er c ru st only. A very fe s
tive looking pie m ay fie m ude by a d d
ing a m eringue or w hipped creatn to a
p lain iqien pie. A lm ost any kind of a
pie ex cep t lem on m eringue m ay tie
served “ a la m ode"—th a t la, w ith a
spoonful of vanilla Ice cream on top.
D o n ’t W a s t e B u t t e r
W hy w a ste b u tte r, w h eth er It's 40
o r Hl) c en ts a pound, a sk s th e U nited
S ta te s D e p artm en t of A griculture?
U sing Individual b u tte r p lates, b re ad
and b u tte r p lates, o r even Individual
sau cera fo r b u tle r keeps all nnused
b u tte r clean and u sable In rooking
T h e sav in g Is w orth th e additio n al
dishw ashing. S erving b u tte r In Indl
j vldual p a t» r a th e r th an p u ttin g s
1 w hole piece on th e tab le p re v en ts
w aste and If th e p a ts a re m ade sm all
It la e a sie r fo r each person to ta k e a s
Frozen Pudding.
171 Peat I S t.. N«w York.
C ontnct w ith a high m inded w om an
la good for th e life of any m an.— Vin
cent.
1H c u p f u ls s lf t s d s o f t w h e a t flour.
5 *4 to 7 ta b le e p o o n fu ls fa t.
1 te a a p o o n fu l «a lt.
A b o u t 2 H ta b le s p o o n fu la w a te r .
" B a ts In on e's b elfry " Is no Joke If
they have ev er ta k e n possession of the
u p p e r reg io n s of a house.
Fill all openings w here it
Is possible fo r them to
g e t ln a n d b urn sulphur,
a lot o f It, In th e a ttic
u n ttl th ey a re sm oked
For
th e
bedridden
w ho get so tire d lying l.i
one position and can help
them selves : T ie sto u t new cotton
cloth cut Into w ide s trip s to th e head
hoard or bed fram e, h ave larg e knot-
in each end o f th e s tr ip to g rasp By
holding to th ese su p p o rts one may
ra ise o r change position easily. The
knots m ay be slipped u n d e r th e pillow
w hen not In use.
A bed light fa ste n e d to the head
board of th e bed Is a g re at com fort
for a poor sleeper. W ith a • slight
m ovem ent th e light m ay be tu rn ed on
o r off and one m ay read In bed w ith
out th e tro u b le of moving.
F o r tire d feet, a m ix tu re o f baking
soda and talcum sp rin k led Into the
ahoea will give g re a t relief. C hange
fo o tw e ar; a change o f shoes will rest
th e feet and a b a th of sa lt w ater Is
very re fre sh in g
F e e t need c are as
m uch o r m ore th a n o th e r p a rts of th e
I body, yet they a re g re a tly neglected.
C o rn s and c allu ses m ay he re
lieved by keeping them covered with a
piece of su rg eo n 's ta p e : renew as
often as th e b a th in g rem ove» them.
If they cling Io th e hose, cover with
a sm all bit of ab so rb en t cotton
W hen applying adhesive p la s te r to
a wound which has to he drpssed
! often, use sh o rt s trip s w ith tap e s
i fasten e d to th e s t r i p s ; th ese can I s
I untied, th e d re slin g changed aDd re-
| tu rn ed w ithout d istu rb in g th e adhe-
; slve a t all. It Is not only painful, but
dangerous to rem ove adh esiv e on a
, ten d e r skin.
T h e use o f p a p e r n a p k in s together
with th e d in n er n apkin Is a great econ-
: oray. F ru it atalna and m uch soiling
will be saved by th e use of a napkin
Group of Lsto Hats.
of paper. If cracked Ice is to be used
In a sick room It will keep m uch long
a re th e b rim s fo rm ed of m allnes on
e r If a flannel cloth la tied over a
w hich a re stitc h e d row s of soutache,
bowl and th e Ice kept in It. Cover
th e silv e r kind being very m uch In the bowl w ith a n o th e r and place a
fa sh io n used In connection w ith black.
J pap er bag over both. W hen the Ice
Gold so u ta ch e on b row n la also an i chest Is a t som e d ista n c e th is la a
o ft-rep e ate d effect.
| w onderful ste p saver.
M etallic tu rb a n s a re a n sw erin g th e
W hen a good tab le clo th baa been
i r ||„ o f th e m ode In vario u s Interpre-
■ stained and Is o th erw ise In good con
, a tlo n s so m e a re d ra p ed of gold or
dition. stre tc h th e cloth w ith the »r>ot
stiv er gauze, o th e r have crow ns a n d
i over a p a h of em broidery hoops and
cuff b rim s m ade of m etal d o th w hich i rem ove the sta in , th e n press, and th e
Is e x tra v a g a n tly b raid ed and em
1 cloth Is fresh again.
broidered.
G range cut Into b its and left w here
F a n c ifu l little dan ce h a ts a re play
a fever p a tie n t m ay help hlm aelf, la a
jn f # ll<e| y , )Hrt ln , M, seaso n ’s m odes
Most of them a re of m etal tis su e s and g re ii comfort
m allnes.
JULIA BOTTOMLET.
HZ», ’ “ '“ i Mewaeapsr
TE N D E R C R U S T FO R
T H A N K S G IV IN G PIE
6 B ell - a n s
Hot w ater
Sure Relief
ELLA NS
FOR INDIGESTION
254 and 754 PkiiSold Everywher«
Have Good Hair
And Clean Scalp
C u tic u r a
Snap and Ointment
Work Wonders
T ry O u r N ew S h a v b x
Loa A n gele» N ew est
M sin Street I
:.6th & 7th I
■jCX) RO<>MS|
300
t S
200 X
200
GOOD
“ » '” .
$2»
» 2 » __________
G AH AG K
I- A C H , 1 LLL&-
5
J
(
;
|
______________ ________________________
! w N b San F rancisco. No. 4 7 - 1 * 2 » .
|