RURAL ENTERPRISE
FORMAL AFTERNOON GOWNS;
PARTY FROCKS FR O M PA R IS
to afternoon ennna, ' m etallic brocade, o r com binations
W H sm EN a rtly It cnmea
ilrosse,! wom en— and de J g e o rg ette w ith heavy gold lace.
sig n e rs who c a te r to th e m —put fo rth
th e ir very best efforts. We m ay “get
b y ” a n d m ak e a p leasing Im pression
upon o u r fellow m en w ith sim ple, d a y
tim e fro ck s, hut a fte rn o o n gowns a re
q u ite a n o th e r m atter. T hey m ust p a ss
b e fo re th e c ritica l eyes of our siste r
w om en.
An unbecom ing outfit has
b e en know n to help d e fea t a good can-
BAKED H A M IS FINE FOR H O LID A Y DINNER
KITCHEN
CABINET
O he
of
T h a t d e ar P a ris show s Itse lf a le rt
w hen
It sends over. Just now,
p a rty dre sse s for g irls in th e ir ’te e n s—
for v acation tim e will soon he here
and p re tty frocks will help youth to
m ake th e most of th e holidays. H ere
a re tw o sim ple m odels fo r th e younger
girls, w ith g re at nam es hack of th em ;
for no lesse r p e rso n ag e s th a n Agnes
“N ow I A m W ell
and the M o t h e r
o f T w o Children”
Just
A nother
Story
A bout
the
G oodness
of
A b ilit y do«** n o t c o u n t, k n o w l
edge Is liaelesa, e x p e rie n c e h4> no
w o rth w ith o u t th e d r iv in g fo rc e
o f o p tim is m .— K a u fm a n n .
H E L P F U L H IN T S
C lean th e h n th tu h and sink w ith a
cloth dttmi>eneil w ith kerosene. It will
ta k e off a ll s tre a k s and
jv , |
git-nsv sp o ts like magic.
^ 7 , ', i
L ab ii. titc tl e egg h e a t
er, m eat c u tte r and such
u t e n s i l s a s a re used
aro u n d food w ith a d ro p
- ~ l | \ [|x
o f g ly ce rin ; It will not
Mrs. A nna Linder, R. F. D. No.
l L ' _|l
leave any ta s te If a drop
1, Box 44. Dassel. M eeker County,
Minn.,
w rite s: "F or two years I
.
leak s dow n into the food.
suffered w ith th at terrible disease,
T o s l i g h t l y stiffen
chronic cata rrh . F ortunately I
P ro p erly Cooked Ham Is Easy to Slice.
d a in ty w hite th in g s such a s hali.v's
saw your advertisem ent anti took
d re sse s add a tiiblespoonful of su g a r (Prepared by th*> T’ nlt*d States Departm ent
P e-ru-na. Now I ant well and the
g re atly w ith th e sh ap e of th e ham , Its
of A griculture.)
to th e rin sin g w a te r ; th is will give
m other of two children. I owe it
W ell-baked bain is one of th e most age. and the kind of cure.
t h e n a new look a f te r Ironing.
all to Pc-ru-tta. I would not be
To bake a ham th a t h a s been boiled
T o clean th e g r a te r a f te r using It a ttra c tiv e m ea ts th a t can be served
w ithout th a t great rem edy for
first,
rem
ove
th
e
skin
and
cover
It
with
tw ice its cost, for I am well and
fo r v a rio u s things, use a stiff-b ristle on the fam ily table. It is a p p ro p ria te
strong now. I cannot speak in too
b ru sh —th e kind w hich co sts five cents. for any of th e holiday occasions when th e follow ing p a s te : One cupful of
brow
n
sugar,
one
cupful
of
fine,
soft
high term s of its value as a medi
an especially good d in n er Is in order,
It will save tim e and th e hands.
bread
crum
bs,
one
teasp
o
o
n
fu
l
of
cine.”
Ituh th e g ra te r over a cak e th a t h a s fo r it not only looks delicious, but lias
m u stard , and enough v in eg ar o r cider
For m ore than half a century Dr.
been scorched, hold It so th a t th e an appetizing fra g ra n c e developed
H a rtm a n ’s P e-ru-na has been p er
c ru m b s fall off th e cake. If c a re fu lly from the brow n su g a r and w hole cloves to hold the p a ste together. Stick the
form ing ju st such w onderw ork as
ham w ith w hole cloves and hake for
done all of th e scorched cake can be used on Its su rfa c e du rin g baking, and
this.
rem oved.
an incom parable flavor due to th is se a 30 to 00 m inutes, b a stin g w ith one
P e-ru -n a is sold everyw here in
B u tte r th e Inside of a s im p p itc h e r soning and tlie m ethod o f cooking. At cupful of w a te r m ixed w ith one-fourth
b o th tablet and liquid form. In
cupful of v inegar o r cider and tw o
o r c re a m e r which h a s a h a b it of le a k old fashioned T h an k sg iv in g d in n ers it
sist upon having genuine P e-ru-na.
w as not unusual to see a bak ed ham tahlespoonfuls of brow n sugar.
ing Its c o n te n ts a t th e spout.
Good
re
su
lts
may
a
lso
he
o
b
tain
e
d
at
one
end
of
the
tab
le
and
a
ro
ast
Any wooilen c h est of soft wood
w hich Is p e rfe c tly a ir tig h t. If well turkey at the o th e r ; th e flavor of the by cooking th e ham in a tireless cooker
until tender, and th en p re p arin g It for
oiled once a y e a r w ith oil o f c ed a r Is two m eats seem to blend well.
Ham Is g enerally baked a f te r a p re serving in th e sam e w ay a s ham
Just as effective a g a in st m oths a s th e
lim inary boiling to m ake It te n d e r and cooked directly on the stove.
best c e d a r chest.
A fter the first festive serving of th e K eep y o u r ho rse s w o rk in g with
T o clean a ru sty knife th ru s t It Into shorten the length of tim e it rem ains
’S P O H N ’S." S ta n d ard t e r n -
an onion and leave It fo r a sh o rt while. In the oven, hut w ith c a re a m oist, ham . It may a p p e a r in m any form s on e<ly (or 32 years fo r D iste m p e r ..
th e table, and If a lte rn a te d w ith o th er Stratifies, In flu en ts. C oughs and
Savp all h its of paraffin left from ten d e r ham may be baked from tin»
m eats, it maul n<»t becom e m onotonous. Colds. Give to sick and thoee ex
Jelly glasses. It can be well w ashed sta rt. In m ost cases, how ever, a com
posed. Give "SPOHN’S" for D o i Dis
P ieces th a t cannot be sliced may be temper. Sold by your druiuiist. I l not.
bination
of
boiling
ami
baking
is
p
re
and used again. B its o f it used In a
onle-r fn «m ua S m a ll b o ttle i» cemts. la rg e
put through th e food chopper and used I l .80. W r it « f o r f r e e b o o k le t on «1 m b i m m
cloth m ake th e iron work b e tte r w hen ferred. If th e ham Is a t all dry or
for sandw iches, hashes, cream ed dishes, SFONN MLDICAI CO.DspL COSHES. IND.
u sin g th e old fashioned Irons. Sm all very sa lty It should be soaked in cold
om elets, and In other w ays. T he
h its as larg e a s a pea added t» boiling w ater for several h o u rs be fo re being
ground ham . If covered w ith a lay e r of
sta rc h m ake It w ork b e tte r when Iron put on to cook.
For o rd in ary fam ily use, even will) ren d ered ham fa t, will keep In the re
ing. a s It nev er sticks. A piece used
frig e ra to r for sev eral w eeks.
w hen w iping a w arm stove will keep It several g uests, a ten-pound bam will
E ven w hen th e re Is no special occa
T h e V nlted
shiny and clean looking, It will also be found convenient.
S ta te s D ep artm en t of A g ricu ltu re gives sion for serving a w hole ham , th e ten-
p rev en t rusting.
th e follow ing d irec tio n s for cooking pound size will be found econom ical.
K eep a piece o f sa n d p a p er, one th a t
T h e am ount of m eat in pro p o rtio n to
a ham of th is siz e :
. celebrated
com es on m atch boxes Is good. U se It
T w o A fternoon Gowns.
W ash th e ham thoroughly and trim bone and fat Is sa tisfac to ry , alm ost
to keep th e m eat g rin d e r from slipping off any m old o r loose pieces. Soak all th e m eut will cut into a ttra c tiv e
d id a te fo r a club office a n d It ta k e s and P a to u o rig in a ted them . B oth these w hen screw ed o nto a sm ooth su rfa ce ,
I
I t tan d a to p ro m o te ro o d b a a lth , K r ä n g t han
over night if th e ham is u n u su a lly dry slices, and If properly stored, the
p o sitiv e g e n iu s to overcom e th e h a n d i d e sig n ers seem to have special g ifts like a zinc-covered tab le . It Is good
I
th e dltf M t lr w organa and to b e e p th e ■Uxnach
o r salty. O therw ise, put d irectly into c»oked m eat will keep well. T h e e n
I
la r « d coarti tfcm. A t A U l ^ 0Vssts
c a p of p oor ta s te in d ress. T h ere fo re for a d a p tin g th e m odes to young girls. to sc o u r off scorched food if not too
cold w a te r witli a teaspoon and a tire ham m ay be cooked at one tim e,
1
tu « uostbttbb o o .. r r m iB u it u H . r a .
th e a fte rn o o n gow n Is a m a tte r for
A gnes m ust he given c red it fo r th e bad ly burned. In such a case add cold
h alf of pickling spice, th re e slices each o r it m ay be cut in half, and each half
d
e
lig
h
tfu
l
d
re
ss
a
t
th
e
left
of
the
se rio u s thought.
w a te r and a teasp o o n fu l o f soda to th e of carrot and onion, a sta lk of celery, be cooked se p a ra tely . T he uncooked
It Is m ode of lig h t green scorched pan. se t on th e back of thp
T h e re a r e sev eral ty p es o f a fte rn o o n sketch.
h alf a teaspoonful of celery salt, a piece should be carefu lly w rapped In
gow ns, all m ore o r less form al, hut , geo rg ette, w ith long bodice and m oder stove a n d sim m er fo r an h o u r o r two.
sprig of p arsley , and a q u a r te r of a w axed p a p er and sto red in a cool, but
F o u r h a n d k erc h ie f T h is will u su a lly loosen nny b u rn e d
ra n g in g from u n p re te n tio u s to lux a tely full sk irt.
cupful of stro n g vinegar. B ring to a not too cold place, p referab ly banging
u rio u s— depending upon th e fab rics d ra p e s of th e g e o rg e tte a re posed | p ortions. I f th a t will not do, add a
boll and cook Just below th e boiling w here a ir c irc u la te s around It. Som e
used. W ith th e a d v en t o f velvet In over th e sk irt and long w re a th s of pint'll o f lye. hut do not let It stn n d too
point four hours, o r until It Is ten d er tim es a b u tc h e r Is w illing to cut a bam
chiffon
roses,
in
differen
t
p
a
stel
colors,
d re s s m odes and th e vogue for m e
long o r It will ru in th e dish. If It Is w hen pierced w ith a long d ln ed fork. and sell one-half at a time.
S m aller
ta llic m a te ria ls — In com pany w ith fu r m ake th e p re tty a d o rn m e n t th a t su its alum inum .
T he m eat should be som ew hat shrunk ham s may be found on the m arket, but
trim m in g s— som e a fte rn o o n fro ck s be youth so well. W hite g eo rg ette, w ith
B efore leaving a stove for nny length from th e hone, hut th e ham should not th e te x tu re of the m eat is not so good
com e q u ite splendid. Such a d re ss a p gold em broidery in a light tra c e ry Is of tim e In a house It should he th o r
lie overcooked o r it will he difficult to nor th e c u ts so sa tisfa c to ry as in the
Sam p le Soap, O in tm e n t. T a lc u m fre e . A<ldreea
p e a rs a t th e left o f th e tw o p ictu red th e choice o f P a to u for th e frock a t oughly oiled o r greased.
O a U ru r* lab arn tarto a.
M M alden, H u t
curve.
T h e tim e o f cooking varies m edium sized ham s.
a n d show s a very Ingenious com bina th e rig h t. It h a s a fa irly s h o rt bodice
(’lean a velvet h a t or coat co llar
a
n
d
very
full
sk
irt
w
ith
a
hand
of
f
u
r
tio n o f p lain silk crep e and figured bro
w ith coni m eal w ell s a tu ra te d w ith
T h a t P erso n , B ill
cade. w ith a m etallic th re a d gleam ing at th e hem , w hich In su res Its flare. gasoline. Hub It In well, using tw o
I com es d u rin g th e la te a fternoon,
DOUGHNUTS
She— W hy did th e re fe re e call th a
in th e p a tte rn . T h is handsom e gown T h e deep b e rth a does not fall a cro ss dishes o f It to Insure a g a in st s tre a k
d o ughnuts w ith coffee a re m uch a p p re
ARE RARE TREAT ciated. A fter th e evening "foursome** fo al on Bill?
lia s m any n o tew o rth y sty le points, and th e hack, w hich is q u ite plain. A ing th en b ru sh well w ith a stiff brush.
th ey a re in tro d u ced w ith g re at c le v er double a p ro n em bellishm ent em erges F or d e lic ate cloth o r gloves, use flour
I at cards, d o ughnuts and a fru it drink i H e— F o r holding;.
“ Now, Isn't th u t Ju»t like B ill?”—
ness. Am ong them a re th e uneven from th e b e rth a a t th e fro n t a n d fa lls in stea d of corn m eal.
a re a p p ro p ria te .
All th e doughnuts
T exua R anger.
h e m lin e o f th e tu n ic , th e effective o ver a p lain fro n t panel In th e skirt.
p e rm itte d at lunch o r su p p e rtlin e will
Tender
Cakes
Are
Useful
B uffalo bugs and m o th s do not enjoy
sleev e tre a tm e n t a n d th e rich fu r T h is m odel Is p re tty In any light color.
o f course be e aten by th e fam ily, and
for Various Occasions.
banding.
F ew a cc esso ries a re worn
C repe de chine in lig h t colors m ain tu rp p n tln e . P ut a sm all piece of cot
th is form of sw eet seem s especially to
ton
s
a
tu
r
a
te
d
In
tu
rp
e
n
tin
e
Into
boxes,
w ith such gowns.
ta in s Its p lace a s an Ideal fa b ric for
m eet th e find needs of big hungry boys
( P r e p a r e d by th e U n ite d S ta te » D e p a r t m e n t
tru
n
k
s
o
r
d
ra
w
e
rs
w
here
such
pests
M uch less p re te n tio u s, b u t Ingenious young g irls’ p a rty frocks, especially
o f A g r i c u lt u r e . )
who a re grow ing fa st and using th eir
Is your work wearing you out? Are
a
re
found.
a n d origlnnl in its use o f p o p u la r new for th o se In th e ir e arly 'tee n s. T h e
Any m o th er who bus e v e r let n boy m uscles a g reat deal for a th le tic s or
you tortured with throbbing backache
Sandw iches.
— feel tired, weak and worn out? Then
s ty le points. Is th e sa tin gown a t th e sam e gold tra c e ry Is used In em
of tw elve or fo u rtee n try bis blind at heavy out-of doors w ork.
look to your kidneys! Many occupa
rig h t. T ills Is one o f th o se very w ear- broidery, th a t Is show n on frocks for
T h e season, th e occasion and the fry in g doughnuts. know s the possibili
T h e (b illed S ta te s D ep artm en t 01
tion« tend to weaken the kidneys. Con
ta s te o f th o se served will vary thp tie s of th is occupation a s an a lte rn a A g ricu ltu re gives th e recipe below for
stant backache, hendaehre, dizziness
and rheumatic pain« result. One suffers
sa n d w ic h es which tiv e to a candy pull. Moat boys like m aking doughnuts.
T h e Ingred ien t!
annoying kidney irregularities; feels
one w ill c are to som e kinds of cooking, and all boy» given m ake ab o u t forty.
nervous, irritable and worn out. Don't
like doughnuts. M aking doughnut* a p
offer.
wait! Use I)oan' 9 Pill» a stimulant
Doughnuts.
peal»
because
It
prom
ise*
w
orth-w
hile
A utum n
S and
diuretic to the kidneys Workers every
where recommend Doan' 9. They «hould
resu lts. Next tim e th e boy scout*—or
wich«». — C h o p
1 cu p fu l m ilk
l cu p fu l su g a r
h< Ip ) ii, too
,4 a A i/'-ur i k I'jhbor/
flue w a ln u t or b u t th e girl scouts, for th a t m a tte r w ant 4 Mi cupfuls sifted t tcaapoonfulff mb I
A California Ca»e
te rn u t m eats, add '‘som ething d ifferen t" to do fo r a so
s o ft-w h e a t flo u r
H te a a p o o n fu l
A W rig h t, r e
c in n a m o n
an eqttul m easure cial hour, let them m ake doughnut*. 6 ta a s p o o n fu ls h a h -
tired barber, 71
a pow der
% te a a p o o n fu l i
H.
A n n ie
flt ,
of finely chopped ’ D ivide them Into sq u a d s of fo u r- two 2 In
te aR p o o n fu ls f a t
n u tm e g
P a s a d e n a , C a lif.,
olives
and
mix to roll a n d cut out, a n d tw o to fry. V*e 2 egga
say*
"M y k id
n ey s acted
In
w ith one can o f p o tte d ham . If needed, tw o fry in g k ettle* If possible If th ere
P la ce th e fnt In a w arm place unfl. i su ch a w a y . I
m oisten w ith a little sa la d dressing.
ha d to g e t up
If become* soft though not m elted, so
flv e o r *1» tim e *
S pread on slices o f rye, grah am or
th a t It m ay be com bined easily w ltl’ | d u r in g ( b e n ig h t .
w hite b re ad w ith p im ento b u tte r. Serve
A t t im e * (h e k id - /X r/
the sugar. S tir In th e beaten egg yolk-
n e y
s e c re tio n s “
w ith coffee. B lack w aln u t m ea ts are
b u rn e d an d c o n
a n d add a lte rn a te ly th e dry Ingredl
rich a n d full of flavor ntul m ake a de
ta in e d a b r ic k d u st s e d im e n t, S h a rp
cnt*. w hich have been mixed and sifted
p a in s d a r te d a cro s s m y b ack
My
licious c h an g e from th e m ilder Eng
back
w a a a lw a y s la in e .
I used
tog eth er, and th e milk. Add only ii
lish w aln u ts.
D o a n * P i l l * arid one b o a r id m s o f
sm all q u a n tity of liquid at th e sta rt
th e tr o u b le ."
P im ento
B u tte r.—C ream
one h a lf
Add th e flavoring and fold in th e well
cupful o f b u tte r. D rain am i dry well
heiperi egg w hites last
Boll out th« ,
th re e red p e p p ers from a can. put
dough about o n e-third Inch thick with
through sieve and g ra d u a lly work the
S TIM U L A N T DIU RETIC T O T H E KIDNEYS
out handling It any m ore th an nece*
pulp Into th e f lu tte r ; season w ith salt
I*otter Milburn Ca.. Mlg. Cham.. Buffalo, N. Ye
«ary. Cut out the d o ughnuts a n d fry
S panish
O nion
S andw iches Cut
in
deep
fat,
hot
enough
(.37?»
degrees
w hite b re ad very th in and trim off the
F a h re n h e it) to m ake a doughnut rise
crust». Chop flue one Spanish or Iter
A Long W a tt
to th e su rfa c e quickly and to brown
m uda onion. Mix well w ith m ayon
C obbler (to cu sto m er who w nnts his
each
side
In
about
one
m
inute.
D
rain
n aise to the consistency to sp re ad Use
shoes repaired a t once)—C an't do 'em
on brow n paper. W hen dry th ey may
s s a filling for sandw ich bread th at
till W ednesday.
t»e rolled In p u lv erised sugar.
C u sto m er B ut you announce •‘Ke
hna been sp re a d w ith pim en to b u tte r
O ne of the se c re ts of su ccess In pt! I r* w hile you w ait.”
T h ese san d w ich es a re especially good
m aking d o u g h n u ts Is th e n*e of a plain
C obbler Ay nnd you'll have to
w ith p o tato sa la d o r strin g bean salad
m ix tu re such a s th e above. A rich w ait till W ednesday.—txffidon Punch.
W aldorf Sandwich««. Mix w ith one
dough tend* to absorb too m uch fat In
cupful o f finely chopped celery, add
frying. T he dough should is* rolled
one cupful of finely chopped Jo n a th a n
Let th e Y o u n g P eo p le Make D ou gh sm ooth s n d not too thick, for a rough
apples, th en add one cupful o f finely
nut».
su rfa c e absorb* m ore fat. and a thick
sliced blanched alm onds. Mix all to-
d oughnut doe* not cook en tirely
g a th e r anti add enough m ayonnaise to «re m ore young people In th e group, |
through In tlie sh o rt frying period
If
m oisten
S p read on thin ly sliced nut
let them play gam e« and ta k e th e ir the fat is not hot enough the dough
b re ad th a t has been sp re ad w ith msv- tu rn s la te r
F o u r 1» about all th e nut* will be greasy. D oughnuts can
onnHlse. S p re a d th e m ix tu re on one a v era g e k itchen will accom m odate 1
be forced under th e fa t to m ake them
slice, cover w ith a h e art le a f of lettu ce com fo rtab ly at one tim e. O f co u rse .
brow n evenly and quickly l>y pushing
and put to g e th e r In pairs. Serve cut p a rt o f th e fun com es a fte rw a rd when (
a w ire frying b a sk e t down on them .
Into tria n g les. S erve w ith coffee.
th e doughnut* a re pawned w ith cider
T oaeted Jam S andw iches.—C n t w hite o r hot cocoa. and th e su rp lu s I* di
vided to be tak e n borne. T h e dough S c a llo p e d C a b b a g e an d C h e e ie
F or G irls in Teens.
or ra isin bread into th in slices, trim
off th e c ru sts a n d sp re ad h a lf the th a t w as cut from th e cen ter* m ay be ; W ash h m edium sized cabbage th o r
types, w ith m o d era te flare In th e , o ld er girls, hut th e d re sse s a re m ore slices w ith ra sp b e rry 1am. s p re a d the conked w ith the doughnut* to sa tisfy oughly, put It into boiling suited w a
a n d long sleeves d ra p e d a t th e sim ply designed. P e tit point em broid o th er h a lf w ith cream ed b u tte r, put to
th e n a tu ra l d e sire for "Just a little fer and cook fo r 20 o r SO m inutes
254 and 754 Pkgs.Sold Everywhere
t, w h e re th ey a re g a th e re d in to a ery and p la its or ruffles o f th e crepe g e th e r In pair», cut Into n a rro w strip s
ta s te " ns th e frying goe* on
D rain it. M ake a cup of w hite sauce,
band. Sm all m etallic cabochons de chine a re o th e r favored trim m ings, a rra n g e in a w ire b ro ile r and to a s t s
Good te n d e r
doughnuts.
freshly • season w ith «alt nnd pepper, and stir
P A K K t.K 'S
«et ab o u t theae w ristb an d s. T ies lin e lovely stra ig h tlin e m odel h a s n a r d e lic ate brown. Serve w ith hot c o m a
m ade, a re useful for Innum erable oc I into It th re e -q u a rte rs of a cupful of
H A IR B A L S A M
e s a tin fall from the sh o u ld e r and row v e rtica l ruffles p laced a t three-
g
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te
d
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In
a
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baking
c
aslo
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w
here
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ple
re
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sh
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W hen ro a stin g tn est add a table-
■BMVB- O a M r u f f Ntapa H a ir ta ilin g
R •»«»»»•» C o l o r a n d
ip ea r u n d e r a bit o f re al mag- ; inch In te rv a ls ab o u t th e sk irt portio n spoonful of su g a r to th e hastin g liq u o r; I called for
At ch u rch sociable* and dish place a lte rn a te lay e rs of th e c a b
Beauty U> Gray and Fad»d H air
•nee In th e long v a ri colored , and a g ird le o f velvet ribbon th re a d e d It adds flavor as well as color to the
w ith
* to •
o th e r com m unity gath erin g * som ething bage and a su ce, c o v e r t t o p
through e y e le ts ab o u t th e low w a ist roast a n d gravy.
ese ta sse l, posed a t th e front,
Inexpensive but p o p u lar Is u su a 'lv bread c rum bs th a t have been com bined
w
a rriv a ls
am ong
a fte rn o o n line. T h e g ird le Is tied In a bow a t th e
DERCORNS
~
c ^ .
served, a n d dou g h n u ts, w ith a bev I w ith a little m elted b u tte r or o ther In H u a IN
e a . a t e ., a to p « a i l p r o , e n a u r * « «u n
ws Include tw o-piece m odels of side.
JU L IA BO TTO M LCT.
f e a t a u t***a w a lk in g a a a y . U k l»y m a il o r a t I m
ernge of s u n e s o rt. a n sw e r th is need fut. and h ake until the crum hf are
rtata.
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CfaeuOaai
WorU.
HateAugaa.
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•t, velvet gk r ts a n d blouses of j
sd m tra h v.
W hen a ch an ce c aller [ brow ned.
D
PE-RU-NA
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