t 75921
RURAL ENTERPRISE
SET OF BOXES
CLEVER SPRING CLOTH FROCKS;
FROCKS FOR THE TINY TOTS KITCHEN
r i p H E R E Is nn m ore e lo q u e n t w ord
•* lu th e lan g u a g e of fushlon th an
th a t of sim p lic ity . E specially In the
p ra c tic a l d a y tim e d re ss. It s ta n d s for
all -h at e v id e n ce s good ta s te .
In th e choosing o f school o r office-
d re ss fa b ric is o f first Im portance,
b e t It he th e b est fo r e x ce lle n t m ate ­
ria l Is a m ark o f d istin c tio n . No m a t­
t e r how sim p le in c o n stru c tio n a frock
m ay he. If it Is m ade o f s u p e rio r fa b ­
ric It b e sp e ak s a p a tric ia n air.
C overt, th u t o ld-tim e fa v o rite , gives
p ro m ise o f ra n k in g high am o n g sp rin g
d re ss goods. H o m e sp u n s a n d m a te ­
ria ls of sim ila r ty p e a r e a l-o favored.
W ool c rep e a n d tine tw ills re g iste r
»
o f th e sp rin g tim e seaso n in advance,
la k e a stro ll th ro u g h th e a is le s and
a is le s of lovely w ash m a te ria ls and
w h ite goods so a llu rin g ly disp lay ed
th e se days. W here, oh w h e re Is she
w ho w ill “yield not to tem ptation'*
« hen It com es to buying re m n a n ts . If
not w hole b o lts o f th e s e in sp irin g
fa b ric s?
E sp e cially to th e m o th e r w ho m akes
h e r little o n e s’ c lo th e s do th e new
g ingham s, ch am h rn y s, E nglish p rin ts
uud th e like su g g e st a p ro g ra m of
hom e-sew ing.
In p re p a rin g fo r sp rin g sew in g be
s u re to lay In a su p p ly o f gay y a rn s
uud c olored th re a d s, for th e r e Is m uch
1&. a l l
W esters N sw epspsr V o les.I
|
FOR
STORING FOOD
Sure Relief
I
2 5 t and 75« Pk^s-Sold Everywhere
F A M IL Y
RLACKHEADS
T o se rv e a v a rie ty a n d a t th e sam e
tim e m ain tain econom y. Is th e aim of
cannot be hidden. Get rid of them
now by regular treatment» w ith
e v e ry t h r if t y
K t
X 1<
nxtC.
— ■
“ 11
B
ell - ans
FOR INDIGESTION
Max.
FO O D FOR T H E
,o *
INDlGESTKJffj
t i w t -AT
6 B e l l - a n s
I Hot w ater
' ^ - ^ '1 Sure Relief
In.», w ..K m Newapeiter ciuee.)
D o n 't t a lk so m u c h a b o u t y o u r
h a r d s h ip s.
C on serve your en erg y
a n d u se It to p la n , c r e s t s a n d
w ork
I f y o u s u ffe r k e e p s t i l l
a b o u t It u n til y o u h a v e s u c c e e d e d
an d th e n p r o b a b ly y o u w o n 't f e e l
so m u ch lik e t a lk in g a b o u t IL—
housew ife.
Com bin a t I o n
S a lad .—T a k e one
cu p fu l o f chopped
cabbage, o ne-half
cupful each of
. .....
• ' -.- :._A '
diced
pineupple
S
g
g
p
l l
a n d apple, sh red
(led a lm o n d s and diced m arshm allow s.
Mix th e in g red ien ts, sp rin k le w ith
--
Í .Í ..,
sa lt, add boiled dressing, using pine­
a p p le ju ic e und lem on in stea d of vin­
egar.
tia rn isli w ith spoonfuls of
u hipped crea m and alm onds. S erv e
on lettuce.
F ru it Im perial.— A rran g e on ro u n d s
o f cuke, ha lv e s of peaches. Cook to ­
g e th e r o n e -q u a rte r of a cu p fu l of
w a ter, one-lnilf cupful of brow n su g a r,
tw o tab le sp o o n fu ls of flo u r; w hen
thick, add a tab lesp o o n fu l of b u tte r
Hnd one a n d one-h alf c u p fu ls of peach
s i r u p ; th en add o ne-half cupful of
ra isin s. A rra n g e th e peach es on the
cuke and p our over th e fru it sirup.
S e rv e iiot o r cold.
P e p p e rs Stuffed W ith R aisins.— P a r
hoil six m edium -sized peppers in sa lt
w a te r five m inutes, a f te r rem oving th e
tops, and seeds. Fill witli tw o c u p ­
fu ls of lireHtl crum bs, on e-h alf of th e
p ep p er tops, a few chopped w alnut
m eals, a U tile m inced ham . three-
fo u rth s of a capful o f ra isin s, sa lt and
b u tte r to ta s te . M oisten w ith soup,
stock o r w a te r and hake, se ttin g Mie
p e p p ers In gem p a n s in a little w a te r
R ake one hour.
A d elicious sa u c e to serv e w ith
sliced ro a st b eef Is:
B ordelaise Sauce.—T a k e tw o to m a ­
toes. one sm all onion, one green pep­
per, tw o tah le sp o o n fu ls each o f b u t­
te r a n d flour, a clove, h a lf a tea-
spoonful of sa lt, a salt spoonful of red
p e p |ie r anil a h a lf ru jifu l of w ater.
Chop th e vegetables, except tom atoes,
add seaso n in g and sim m er Hve m in­
utes. ra h through a sieve. Melt th e
b u tte r, th en add th e tom atoes, a n d
w ater. S im m er ten m inutes, add a n ­
o th e r tiihlespoonfnl of b u tte r. S erv e
A Modish Cloth Frock.
hot.
am o n g a p p ro v ed fnbrlcs. a lso su p p le o f sm o c k in g und h a n d o rn a m e n ta tio n
C heese Soup.— Melt tw o tahlespoon-
c ash m e res. J e r s e y und flan n els a re on h II fro ck s, be th e y m ad e o f Jersey, fu ls o f b u tte r and add tw o tahlesponn-
a lso in th e list.
h a lh rig g a n . c rep e d e chine, velvet or fiils of c o rn sta rc h , cook until sm ooth
T h e color tre n d in s p rin g w oolens sim p le w ash goods.
a n d th ick , add a q u a rt of inllk and
T h e p a n ty d re ss of E n g lish p r in t In boll five m inutes. Add one tablespoon-
Is very In te re stin g . T h e re is a vogue
f o r u n u su a l sh a d e s such a s e le p h a n t th e p ic tu re a d o p ts th e idea of th e sus
f il l o f m inced onion and tw o tab le ­
g ra y , a s e rie s o f hols d e ro se tones, p e n d e r sk irt so p o p u lu r w ith grow n
spoon fa ts o f m inced p a rsley , one a n d
la v e n d e r blue, pu m pkin, a p p le green, folks. T ills Is w orn o v e r a p e a s a n t o n e -h alf te n sp n n n fu ls o f sa lt nnd three*
dull P a rm a a n d v a rio u s sh a d e s of w a ist o f voile.
F a sh io n fo re te lls a fo u rth s of a cupful of g ra te d snappy
b eet, e g g p lan t a n d red.
N avy and com ing vogue fo r p e a s a n t fro c k s and I cheese. S erv e nt once ns th e cheese Is
b lac k a re ta k e n us a m a tte r o f c o u rse | blouses fo r little girls.
m elted. I f a m ore n o u rish in g soup Is
n e v e r losing in p o p u la rity w hen it
E n g lish p r in ts a re a g ain s tre s s e d In d e sired h e at up one o r tw o eggs and
com es to stric tly p ra ciic u l choice.
th e new ly a rriv e d fa b ric s
M any of p o u r th e hot soup very slow ly over
H a v in g d ecid ed on m a te ria l and them show "so m e th in g d iffe re n t'' In them , h e a lin g well.
c o lo r th e next logical p ro c e d u re Is to th u t th ey a r e b o rd e re d in th e m a n n e r
A ta b le t o f a sp irin d ropped Info th e
c o n sid e r sty le d e ta il.
E o r Instance, of th e gay silk p rin ts we know so w a te r o f n vnse of flow ers will keep
o n e k e ep s In m ind th a t sle ev e s a re well.
them fresh m uch longer.
now w rist len g th fo r th e d a y tim e
M ost c u n n in g s o r ts o f d re sse s a re
Foods a n d D iet.
frock. H igh n eck s a re a lso in o rd e r im ide o f voile In th e p r e ttie s t colors
It seem s re aso n a b le w hen thought
I t Is m odish Item s w hich h a v e been Im aginable.
T h ese fro ck s a re s c a l­
Is p u t upon It, th a t o u r food and
o b se rv ed In th e sty lin g of th e d o th loped. h e m stitc h e d a n d lace-trim m ed
h ealth a r e closely
fro ck h e re p ic tu re d w hich pro c la im s —a lw a y s w ith p a n tie s o r k n ic k e rs to
re la te d .
An u n ­
It a s a m odel of o u ts ta n d in g dlstlnc- m atc h
Ovei th e s e fro c k s m o th e r lov
v a rie d
diet
Is
o ften th e causa
o f sto m ac h tro u ­
ble, so It Is wise
to h av e a v a rie ty
o f foods, n o t all
a t one meHl, hut
varied (luring t h i
m enus o f all th e d a y s of th e week.
G reen leaves such a s lettu ce , chard,
spinach, w a te rc re ss, cab b ag e and beet
and tu rn ip to p s c o n ta in th e v aluable
v itam lnes. w ith o u t w hich wp cannot
grow o r be health y . T h e s tric tly veg
e ta r ta n diet Is not g en era lly accepted
a s good. W e need fresh, m ilk, milk
pro d u cts, eggs and a m o d e ra te supply
o f m eat nnd fish to h ave a p erfectly
h e alth y body. Too m uch m ea t Is con­
sid e red hnd diet.
W hite b read , though called the staff
o f life. Is lacking In vitam lnes. but
does su p p ly energy a s do po tato es
cooked in th e ir Jack ets. W hole w heat
bread, g ra h a m and cornm eal a r e ull
w holesom e fo r b reu d s a n d should be
freely used.
E ggs ro o k ed In th e shell, usin g n
pint of boiling w a te r to an egg. closely
covered and p laced on th e hack o f the
ra n g e w here th e w a te r will not cool,
m ay he served, h a rd cooked In th irty
m inutes, yolks well done, dry and
m ealy, w hile th e w hite Is te n d e r and
delicious. F o r m edium boiled rem ove
a t fifte e n ; fo r soft boiled six to eight
m inutes.
S u g a r should not he used on fru its
by th o se w ho suffer from rh e u m a tism
P ro fe sso r M ct'ullom of J o h n s H op­
kins te lls us th a t llvpr a n d kidneys
a re m ore n enrly coiniUete foods th a n
lean m eat of any kind, which Is lu( k-
Ing In calcium , sodium , c h lo rin e and
th e th re e ty p es of v itam lnes.
G ra te d c a r r o ts serv ed In’ various
w avs a re especially recom m ended for
toning up th e blood. U se them w ith
Panty Dress of English P rint.
finely m inced celery, a little chopped
anion, a few m inced n u ts w ith a good
tton. T h e c o n v e rtib le c o lla r m ay be Ingly s c a tte r s w ee ro se b u d s done by
w orn high o r low. F a sh io n a b le fu ll­ h a n d o r tin y flo w e re ts In lazy -d alsy
portio n o f sa la d dressing. S erve or.
n e ss a t th e w rists Is a tta in e d th ro u g h stitc h . L ittle s h ir r e d h a ts o f m a tc h ­ le ttu c e leav es a t lea st tw ice s week
d ra w in g into a fitte d b a n d s tr ip s of ing v oile c o m p le te th e p ictu re.
V ary w ith apple, g re en pepper, c ab ­
m a te ria l form ed by m ea n s of hem I C o a ts o f ta ilo re d w a sh a b le g a b a r­ bage o r w ith o th e r vegetables. Raw
stitc h in g .
dine w ill be w orn over th e s e d a in ty ! c a rro ts a re ric h e r In th e se food ad
In g ain in g a fu ll s k ir t effect. In sc- ■ d re sse s. S elect a p a tte rn w hich h a s ! lun cts th a n th ey a r e w hen cooked
ro rd a n c e w ith fa sh io n 's d e m an d , p a n ­ a ro u n d yoke, w ith th e low er p o rtio n !
els. c u t In c irc u la r form , a n d godets sew ed on w ith a s e rie s o f sm ockings, i
gre fa v o rite m ethods.
a
JU LIA ROTTOMLET.
I f you would feel the Joyousness |
USEFUL
Resinol
P A R K E R ’S
H A IR B A L S A M
Rf-Buyva DantirulT Stop« Hair I ailing
R e sto r e« C o lo r « n d
B e a u ty to G r a y a n d F a d e d H a i r
hOe and II '«> at Druggt»rs.
Hiacvn t hem
H IN D E R C O R N S R em ove« Corn«. (Ml*
lou se«, e tc ., an>ps a ll pain, e n su r e » co m fo rt to th e
fe a t, uiakris wa iting ea>y toe by m a ll or a t D rug­
gist». l il s c o x C h em ical W orks, 1‘a ic h o g u e , N. Y.
KEEP EYES W ELL!
BATHE TIRED EYES
w ith D r. Tbotupaon a B y « w a te r.
IN F L A M E D E Y E S
U se D r. Th o m p s o n '« My « w a te r.
RUB YOUR EYES?
l ’ »e D r. T h o m p s o n '« H y e w a te r.
Racks for Pot Lids and Pans, Also Tin Cans Painted and Labeled.
(P re p a re !
b y th e
U n it e d
S ta te « D e p a r t m e n t
o f A g r i c u lt u r e . )
All s o rts of different c an s and tin b o x e s In w hich su p p lies I iiivp been
bought, such ns coffee tins, c ra c k e r boxes, la rd c a n s a n d th e like, may be
p ressed Into se rv ice for sio rln g food m a te ria ls if they h ave good, tig h t lids.
W hen p a in te d w h ite o r in som e color h arm o n izin g w itli th e kitch en , and
m ark ed plainly, th ey serv e one's purpose, w hich Is to keep out Insects and
d irt and p revent spoilage. Just a s well a s th e m ore ex p en siv e boxes sold In
sets, F a n n e r s ' B u lletin 1274, “ ( a rc of Food In th e H om e." gives d ire c tio n s
for th e p ro p e r sto ra g e of all th e com m on k in d s o f food, p a rtic u la rly recom ­
m ending Hull c ere als, coffee, tea. su g a r, bak in g pow der, flour, und o ilie r dry
Iliaierlu ls lie k e p t in clean, tig h tly covered c o n ta in ers. T h is b u lletin can lie
o b tain e d by sen d in g to th e U nited S la te s D e p a rtm e n t of A g ric u ltu re ut
W ash in g to n , D. C.
REQUIRED FOOD FOR
GROWING CHILDREN
P ro te in a n d M in e r a l M a tte rs
M o s t Im p o rta n t.
(P r e p a r e d
by (h e U n ite d S ta te » D e p a r t m e n t
o f Atf r t u u l t u i e . )
ern l m a tte r s a n d vitum ins. M any of
them also len d to p re v en t constiputinn.
S pinach a n d th e o th e r green le a f vegc
tallies, such us lettu ce , dandelion
greens, beet mid tu rn ip tops, a rc p a r
tlc u lu rly recom m ended as u so u rc e of
iron. Iron Is also a b u n d a n t In ra isin s
and tigs. Next to m ilk and milk prod
ucts, th e green lea f vegetab les a re con
sid c red Hie best g en eral source of th e
gro w th -p ro m o tin g vitam in A. Alm ost
all th e fr u its a n d vegetables supply
vitam in B. T he sc u rv y -p rev e n tin g vita
m in C Is also found lu a considerable
num ber, m ining th o se most freq u en tly
m en tio n ed being p o tato es, c a rro ts, to­
m atoes, o ran g es and lem ons. T h is v ita ­
min som etim es seem s to lose Its d is­
ease-p re v en tin g p o w er w ith age and
heutlng. Very fle s h , raw m ilk, for e x ­
am ple, Is th e only kind th a t cun he
relied on to fu rn ish I t; when p a s te u r­
ized m ilk is used or even raw milk
th u t h a s been d raw n fu r som e tim e, th e
diet should Include som e o th er source
of v itam in C. In p o tato e s and c a rro ts
Its pow er Is likely to be lessened by
cooking and th ese v eg etab les should
not be cooked m ore th a n ne ce ssa ry to
m ake them ta s te good. In som e a rid
fru its and vegetables, such a s o ran g es
and to m ato es, on Hie o th e r bund, It
seem s to su rv iv e c o n sid erab le cooking,
and can n ed to m a to e s a re considered
excellent m eans of p re v en tin g scurvy.
BATHE YOUR EYES
Use Dr. Th o m p s o n '« B y e w a ie r.
SAVE YOUR EYES!
rii’U " - .
EYEWATER
HELPFUL EYE WASH
u.u
O ..M i
I r ,.v .
N V.
H .I ..H I .
t.
D r. I sa a o T h o m p so n 's E y ew a ter
MORTON | HOMELIKE 1
tim s o H M u i
HOSPITAL
Our expert doctor» nnd surgeons,
excellent food, and quiet surrounding!
bring you real health.
1055 PINE ST.,SAN FRANCISCO,CALIF.
Green’s
August Flower
/or Constipation,
Indigestion and
Torpid Liver
Relieves that feeling
o f having e a ten u n w isely. 30c and
90c bottles. A T ALL DRUGGISTS.
In o rd e r th a t ch ild ren m ay he stro n g
a n d well, th e ir fond m ust m eet th re e
kinds of body needs, poin ts out the
S m a ll F o r tu n e f o r T re e
U nited S la te s D e p a rtm e n t of A gricul­
An
A u s tria n m a n u fa c tu re r of fine
tu r e : F irst, it m ust provide th e m a te ­
f u rn itu re lias re ce n tly p a id . It is sa id ,
ria ls necessary fo r building und re ­
F2H.OOO for one fine ash tre e w hich
p a irin g all tile d iffere n t p a rts o f the
stood on th e farm o f a poor B osnian
b o d y ; second, it m ust fu rn ish energy
fu n n e r.
T h e f a rm e r a n d his fam ily
o r fuel for th e w ork of th e m u sc le s;
have been m ade rich beyond ull th e ir
und th ird , it m ust serv e to re g u la te th e
d re am s a s u re su lt.— N u tu re M aga­
In tric a te chem ical ch an g es on w hich
zine.
h ealth und gro w th depend. T h e p rin ­
cipal building m a te ria ls a re proteiu,
A to rp id liv e r p rev en t« proper food a««1m lla-
tlon
T one up you r liv er w ith W rlw hl’a Ind ina
w hich form s th e liusis of all tlie tis ­
V e g e ta b le P ill«
372 P ea rl 8t . N. T. A dv.
sues, uud inincrul m u tte rs, such us iron,
lim e a n d phosphorus, w hich a re found
T h ir d L a rg e s t M e te o r ite
in differen t p a r ts of th e body. P ro te in
A m e te o rite found h.v E skim os In
su p p lies energy as well us building m a­
G reen lan d a n d now on Its w ay to th e
te ria l, but the g r e a te r p a rt of tlie e n e r ­
m useum lit C openhagen is th e th ird
gy o f th e o rd in ary diet com es from
la rg e st discovered.
Il w eighs seven
sta rc h , su g a r ami fa t. Among th e sub
to n s a n d Is valued a t «51X1,000.
sta n c e s th a t re g u la te tlie chem ical
■ ch an g e s by w hich th e body grow s and
Don't Forget Cuticura Talcum
fu n c tio n s a re som e o f th e m ineral m a t­
W hen adding to your toilet requisite»
te r s
and
the so-called
vitum ins.
An exquisite face, skin, baby and dust­
A lthough v ita m in s have been only re ­
ing powder and perfume, rendering
c en tly discovered and a re not y et th o r­ EITHER SWEET OR
other perfumes superfluous. You may
oughly u n derstood. It is believed th a t
SOUR M ILK USEFUL rely on It because one o f the Cuticura
th re e of them , know n ut v itum ins A,
T rio (Soap, Ointment nnd Talcum),
It a n d C, a re n e ce ssa ry to h ealth and
25-' each everywhere.—Advertisement
g ro w th , and th u t a luck of th em may
lea d to u n d erd ev elo p m en t or to auch H o u s ekeep er M a y S u b stitu te
S o v ie t Saves Bison
d isc u se s a s ric k e ts a n d scurvy.
O n e fo r th e O th e r.
T h e Itn s r la n g overnm ent Is re­
Som e of tlipse n ecessary food Ingre­
d ie n ts a re found in one kind o f food, (P rep a red by (h e I ' n t t e . l S ts te e p e p s r l m e n l p o rted to h av e Joined In th e e ffo rts to
o f A s r l r u l t u re I
p re v en t th e dying out o f th e ra c e of
som e In a n o th e r, a n d enough different
“ H e re 's a re cip e for griddle cakes, E u ro p ea n bison, cousin of th e A m eri­
k in d s to fu rn ish them all m ust lie p r o
tid e d In th e c o u rse of a day or a week. hut It c a lls fo r so u r m ilk, a n d I have can huffnlo, a n d to h a v e se t a sid e
sev eral h u n d re d th o u sa n d s e re s of
T h e m ost Im p o rta n t kinds for c hildren only sw eet !’’ or, ''I 'd m ake som e gin
u re m ilk, egg, a little m eat or fish, a g e rh re a d w ith th a t so u r milk If I on y lan d In th e w e ste rn C a u c a su s a s a
v a rie ty o f v eg etab les und fru its, bread had u recipe, hut th is hook gives a re fu g e for th e se r a r e an im als.
and o th e r c ere al foods, to g eth e r w ith sw eet-m ilk g in g e rb re a d !" How o ften
r P e e r y ’ e *'Dea4 » h o t” not on ly exp el«
enough fa t and s u g a r ' to m ake the Is th e h o u se k e ep e r c o n fro n te d w ith one W« D tm
» or T a p ew o rm but clea n « ou t th e
m ut'tji In w h ich (h e y breed anti ton«« up th «
m ea ls ta s te good. Sim ple foods, wisely or th e o th e r of th e se d ilem m as! P e r
d
ig
estio
n . O ne do»« d o es It. Adv.
chosen Htid well p re p a re d , a re m uch h ups sh e does not know th a t sh e can
m ore w holesom e fo r ch ild ren th an j easily s u b s titu te so u r milk and soda
F o rc e o f H a b it
j for sw eet milk and bak in g pow der, or
e lu h o ra le dishes.
B
row
n
Is n n w ife a t hom e?
vice
versa.
T
h
e
U
n
ited
S
ta
te
s
D
e
p
a
rt
Milk is now believed to be necessary
New M aid No, sir. W ho ahull I
In tlie d iet of ev ery norm al child, lie- m ent o f A g ric u ltu re tells her exactly
c a u s e it su p p lies th e im p o rtan t vitam in how to d o it In F a rm e rs ' B ulletin 1450. la y c a lle d ? B oston T ra n s c rip t.
A, w hich Is especially needed by the I “R aking In th e H om e."
T h e hum an hot fly o f tropical Amer­
gro w in g body. It su p p lies also a very I W hen p ro p o rtio n s a re given In
ica c e m e n ts Its eggs to th e bodies of
good form of th e tis su e b uilding p ro ­ j te rm s of sw eet m ilk a n d b a k in g pow
tein. E stim a te s o f th e q u a n tity re­ J dcr, an equal q u a n tity of so u r milk ■ blood su c k in g m o sq u ito e s w hich c u rry
q u ired differ, but a good rule for most may he su b s titu te d , a n d enough soda them to m en, m onkeys a n d c attle.
fa m ilie s is to buy a q u a rt of m ilk a used to n e u tra liz e th e a rid , or n scant
h a lf teiispnortfiil for each cupful of
duy for each child.
In th e case of th in h a tte rs
W hen a child lias a liberal supply of «our milk
m ilk, lie g e ts so m uch p ro te in th a t such i the soda and so u r m ilk g enerally fu r
W as Y our
utlter p ro tein rich foods as eggs, m eat ! n ls li enough leavening, hut fo r thick
G ra n d m o th e r’ s R e m e d y
a n d cheese a re needed In very sm all ' h a tte rs o r dou g h s b a k in g pow der Is
q u a n titie s . If at all. An egg each day I usually needed In addition. F o r In
For every stomach
or an e q u iv a le n t am ount, a bout tw o sta n ce . In g rid d le ( l i k e s , one cupful of
and Intestinal 111.
sw
eet
m
ilk
a
n
d
tw
o
teasp
o
o
n
fu
la
of
ounces, o f m eat, fish, p oultry, c o tta g e
T i l l s good old fash­
cheese, p e a n u t b u tte r, or som e o th er i liaking pow der m ay he rep laced by one
ioned herb home
p ro tein food is p len ty for a child u n ­ : cupful ol' so u r m ilk a n d a scan t h a lf
remedy fo r consti­
j teasp o o n fu l of soda T h is q u a n tity of
d e r tw elv e y e a rs of age.
pation, stomach Ills
An a d v a n ta g e In using n little egg ' soda Is not only rig h t for th e sour
und other derange­
milk,
hut
w
ith
th
e
m
ilk
It
Is
approx
I
o r m eat to su p p lem en t tlie milk is th a t
ments o f the sys­
th e s e m a te ria ls supply Iron, In w hich rnately eq u iv a len t In leavening pow er tem so prevalent these days is In even
m ilk Is conspicuously lacking.
Egg to Hie tw o teu sp o o n fu la o f baking greater favor ns a fam ily medicine
yolks a re p a rtic u la rly rich In Iron. Hnd isiw der. F o r hlsciilts. which call for than In your grundmother'a day.
th e re a re v a rio u s easy w ays o f intro- ' one cupful of milk a n d fo u r teasp o o n
d u rin g them Into th e diet. Soft cus- fills of baking pow der, If one cu p fu l of
tn rd s m ade from milk a n d egg yolks, ' so u r milk anil a sc a n t h a lf teasp o o n fu l
sw ee ten e d a n d flavored, ru n he served o f soda w ere s u b s titu te d tw o teaspoon-
Pure and Wholesome
e ith e r a s d e s s e rts o r in p lace of cream fills of b a k in g p ow der would he n e ed ­
on fr u its or o th e r d esserts. T h e use of ed also to he e q u iv a len t to th e above
egg yolks In th ick en in g so u p s and milk q u a n tity of bak in g powder.
W hen aw eet milk la to be uaed In
g ra v ie s is also recom m ended. H ard-
S o a p . O in t m e n t , T a lc u m «r>M w v e ry w k e v w .
cooked egg yolks. which, u nlike hard- J place o f sour, bak in g po w d er la su b s ti­
cooked w hites, a re not considered dlffi- tu te d fo r all of th e aoda III th e p ro p o r­
ult to dig est, m ake good tilling for ■ tion o f fo u r teasp o o n fu l» of b aking Dickey’s OLD RELIABLE Eye Water
e l ie v e ! s u n s n d w in d -b u r n e d e y e ! .
pow der for one teaap o o n fu l o f soda If r I m
sandw iches.
e in t h u rt. G e n u in e In R ed F o ld in g
V egetables sn d f r u its fu rn ish a little no o th e r acid Ingredient such ns mo
tin « . 25c a t a ll d r u » t;l» ts o r b y m a ll
DICK
KV D R U G CO., B r is to l. V » .-T en n .
protein »nil som e yield fa ir a m o u n ts of j lasse s la used. If such nn a rid In
nergy but they a r e p a rtic u la rly vain- i g redl»nt la uaed. a s In g in g erb re ad
Af. N . U .. S a n F r a n c is c o , N o 1 -1 9 2 « .
ible as so u rc es of th e necessary min- some aoda la req u ired .
Garfield Tea
C u tic u r a S o a p
Keeps The Skin Clear