R U R A L EN TER PR ISE
ADOPT BOLERO OK J A C K E T IO L A ;
TOTS NOW DRESS UP IN VELVET
z -p H A T “th in g s o re n o t a lw a y s w h a t
A (hey seem to be," la m ost c h arm
Ingly e v id e n ce d In very new ta ilo re d
fro ck s, w hich a t fro n t view , look like
tw o -p iece su its.
T h e back, how ever,
d isp e ls th e illu sio n , fo r It follow s th e
o n e -p ie ce effect.
T o th e q u e stio n
“ re a so n w hy" conies th e a n sw e r. Bo-
le ro s a n d Ja c k e ts o r sem b lan ces
th e r e o f a r e s ty lis ts ' p e t hobby w hen
It com es to c re a tin g s p rin g m odes.
T h e Ja c k e t-d re ss p ic tu re d Is an ex
tre m e ly a ttr a c tiv e e x p o n en t o f f a s h
io n 's tren d . T h e fro ck is handsom ely
s ty le d o f all-w ool Jersey cloth In
tw e ed coloring. I t could be copied to
a d v a n ta g e u sin g line n av y tw ill or
a n y d e sire d w oolen fa b ric «uch as
r e p o r w ool-and-siik crepe. T h e re II
, of velvet. for tln v totg to d re ss up In
not only th is w in te r hut th ro u g h o u t
th e cool sp rin g day» T h u s a re little
folks s h a rin g th e e le g an c ies of the
j m ode w ith th e ir e ld e rs—b u t th e re is a
i difference. .Mother s a n d big s is te r s
j d re ss Is a p t to tie a b so lu te ly void of
| trim m ing, but w hen It com es to tiny
M iss T h re e or F our-Y ear-O ld. th e re a re
gay fe sto o n s a n d w re a th s o f w ee
flow erets em b ro id ered , here, th e re and
e v ery w h e re Ju s t lik e th e p ic tu re
show s.
It w ould be too m uch o f a good th in g
to h ave th e little bloom ers also of vel
vet, so th e s ty lis t ch o se s a tin In m atch
color fo r th e ir m aking.
T h ese a re
cuffed w ith velvet Ju st to c a rry out th e
en sem b le Idea. T h e o rig in a l o f th e
POLENTA IS CHEAP
NOTHING BETTER
NOURISHING FOOD
THAN POTATOES
Corn-Meal Mush May Be Baking Is Most Popular
Method for Cooking.
Served in Different Ways.
opQQÇvxxxxxxxxyxxxKxxxxvyy
cfhe Kitchen
Cabinet
OGc .<» » » X X\?O0COcXXXX3 0 0 0
vPraparad by th a U n ited S tate» D ep a rtm en t
o f A g ricu ltu re )
(P rep a red by th e U n ited S ta res D ep a rtm en t
o f A g ricu ltu re )
t(SX IZZS, W M t.ro N ew sp a p er Lwlun I
T h is dish, w hich is com m on in Ita ly ,
differs little , e x ce p t In nam e, from
corn m eal m ush, tho u g h it is serv ed In
very different w ays. S om etim es c h eese
is ad d ed d u rin g th e cooking. P o le n ta
is o ften re h e a te d e ith e r w ith to m a to
sa u c e o r m eat g ravy or a com b in atio n
of these. In a n y case, th e d ish Is Im
proved by sp rin k lin g th e cooked po
le n ta w ith cheese. W hen th e p o len ta
Is to be re h e a te d In gravy, it Is well
to cut It Into sm all pieces In o rd e r
th a t th e g ravy m ay be well d istrib u te d
th ro u g h th e dish.
T o m ake th e m ush, p u t th e c o m
m eal, cold w a te r a n d sa lt to g e th e r in
th e top o f a double boiler. No s t i r
rin g 1» n e cessary . P ut th e top o f th e
double b o ile r Into th e low er p a r t and
-allow th e m ush to h e at slow ly, cooking
h a lf a n hour, if convenient. M any peo
ple cook It n s long a s fo u r h o u rs. F o r
each cupful o f m eal allow from 1 to
1H level te a sp o o n fu ls o f s a lt a n d from
3V4 to 4*4 c u p fu ls of wHter, depending
on th e length of cooking. Milk m ay
he added in p lace of p a r t o r nil of th e
w a ter.
J u s t b e fo re se rv in g rem ove
th e top of th e double h o lle r from th e
lo w er p a rt a n d boll th e m ush fo r tw o
o r th r e e m inutes. In boiling it a t th is
tim e th e re is no d a n g e r th a t It will
lum p.
T om ato S auce fo r P o len ta.
If properly done, b a k in g Is th e b est
m ethod of any fo r cooking potatoes.
T h e flavor developed is ex cep tio n ally
appetizing, and p e rh a p s th e fa c t th a t
a baked p o tato will serv e to convey an
u n u su al a m o u n t o f b u tte r m akes a fu l
ly seasoned baked p o ta to a u n iv ersal
fav o rite.
Cook th o se o f th e sam e size to g e th
er, o r th e sm a lle r ones will cook te n
d e r first and becom e soggy o r dry,
w hile th e o th e rs finish baking. S crub
th e sk in s well, as m uny people lik e to
e a t them . T rim only w h e re a b so lu te
ly necessary. P u t p o ta to e s on n g ra te
in a m o d era te oven, and b a k e 45 to 50
m inutes, acco rd in g to size. A very
hot oven p ro d u ces a h a rd , d ark c ru st.
W hen th e p o ta to e s feel m ealy a n d te n
d e r to th e very c en te r, w hen pinched,
or pierced w ith a fork, ta k e them o u t
H e w h o w o u ld b r in g hw m e th e
w -ealth o f th e I n d ie s m u et c a r r y
th e w e a lth o f th e I n d ie s w ith him ,
e a y e th e S p a n is h p r o v e r b
So it is
In tr a v e lin g ; a m an m u st c a r r y
k n o w le d g e w ith h im i f h e w o u ld
b r in g h o m e k n o w le d g e .
CU LIN A RY H IN T S
FOR O VER
ZOO Y E A R S
A w ell-m ade, nicely flavored n n l
long-buked p u m pkin p ie is a w ork of j
re a l a r t In cook- j
Ing. It should be
sn a p p y w ith g in
ger, sw eet, b u t |
not t o o s w e e t , !
a n d r ic h w ith
g o o d m i l k and j
w e ll - c o o k e d !
haarlem oil has been a world
wide remedy for kidney, liver and
bladder disorders, rheumatism,
lumbago and uric acid conditions.
pum pkin.
Two I
eggs will be sufficient fo r a n o rd in a ry
sized pie, a n d a few d ro p s of lem on
H A A R L E M OIL
e x tra c t o r a little g ra te d peel will
» » I1 L 4 IIE M
m ake th e pie d ifferen t from th e o rd i
nary. W hen se rv in g for a sp ecial oc
correct internal troubles, stim ulate vital
casion add w hipped cream In w hich u
organs. T hree sizes. All druggists. Insist
little g ra te d ch eese h a s been stirre d .
od th e original genuine G old M edal .
A p re tty w in te r sa la d Is p re p a re d
by using c an n e d p e a rs. Lay h alv es of
p e ars, fiat sid e dow n, on a c ris p le a f
o f lettuce.
D e c o ra te w ith blan ch ed
alm onds, p u ttin g them Into th e p e a r
p ointed dow n.
S erv e w ith any de
sire d d ressin g . F rozen w hipped cream ,
B aked P otatoes, G ashed to L et S team
sw eetened and flavored, th en packed
O ut.
2 t a b 1 e s p o o n f u la 1 c u p f u l th ic k
In ice nnd sa lt, a n d w hen firm served
b u tte r
. s tr a in e d to m a to
w ith h its o f p re se rv e d g in g er w ith th e
of th e ,i>en Im m ediately nnd pinch
2 t a b 1 e a p o o n f u la
Juice
betw een the lin g ers so us to crack th e siru p or candied c h e rrie s m ak es a
flo u r
S a lt an d p e p p e r
p o ta to sk in open on one side a n d let p lea sin g dish.
M elt th e b u t te r ; cook th e flour th o r o u t th e steam . O r th is m ay be done
A pples cored a n d th e c e n te rs filled
D ress at once w ith “Vaseline” Jelly.
oughly In I t ; a d d th e to m a to Juice and by g ash in g them w ith a kn ife
P rev en ts soreness. S h u ts o u t a ir a n d
P re ss w ith b a n a n a s cut Into » trip s to fit th e
d irt. H eals quickly. K eep it handy
seasonings, a n d cook u n til sm ooth, th e flesh of th e p o ta to o u tw a rd s so cavity, add lu itte r nnd su g a r and a
for every em ergency.
s tir r in g c o n stan tly .
th a t It bulges a little through th e o p e n little w a ter, th en b a ste w hile baking.
C H K SBBR O U O H M FO. C O M PA N Y
S av o ry Sauce.
A quick d e s s e rt enjoyed by th o se
ing, place a lum p of b u tte r on each
S ta ir S treet " — * « *
N cw Yor» '
T a k e tw o o u n c es o f sa lt pork, hacoji potato , sp rin k le w ith p u p rlk a, and w ho a re fond of c h o co late Is D resden
o r sa u sa g e. I f bacon o r pork is used, se rv e a t once.
c ru m b s : T u k e one cu p fu l o f b re ad
c u t It in to sm all pieces. I le n t u n til
Stuffed b a k ed p o ta to e s a re m ade by crum bs, one-lm lf cu p fu l of g ra te d
c risp but not b urned. In th e fa t w hich r u ttin g off th e end of th e potato , or chocolate, tw o tab lesp o o n fills of su g a r
». •. FAT. «FF
rrrwoLxuM m ix *
s e p a ra te s out from th e m eat, cook a c u ttin g th e p o ta to e s In h alv es le n g th a n d a pinch o f sa lt. S tir a n d m ix
sm all am ount o f finely chopped onion w ise, nnd scooping o u t th e Inside In well a n d h a k e until th e ch o co late is
j
and red o r green p epper, being c are fu l o rd e r to mix it w ith b u tte r, cream and m elted. S erv e w ith sw ee ten e d w hipped |
• «>1? jk I b h I
n o t to h u m them . Add one cupful of seasonings. A little chopped cooked cream .
th ic k to m a to Juice o r a la rg e r a m o u n t
W hen n c h ild or an o ld er person
m eat, such ns sa u sa g e , m ay be m ixed
o f uncooked Juice, and cook th e m ix
w ith th e stuffing, o r sp in a ch , p a rsley , w ho Is III re fu s e s to d rin k m ilk or
tu r e u n til It Is red u ced to a cupful. onion b u tte r, o r any p re fe rre d flavor
^ * 0 n e treatm ent Boothes the irrita
cocoa w hich Is provided fo r them , give j
S eason w ith s a lt. T o th is sa u c e capers, ing. S om etim es a raw egg Is added him a stra w or tw o th ro u g h w hich to |
tion and starts the healing if you uso
m ushroom s o r finely chopped pickle to th e hot p o tato , and o ften g ra te d drink.
e x c e lle n t o p p o rtu n ity to Im p a rt a
m ay be added.
c h eese is m ixed w ith It a n d sp rin k led
Milk to a s t Is a w holesom e dish fo r !
sp rin g -lik e a sp e c t by u sin g p la ite d
on top. T h e stuffing Is pack ed buck In child o r a d u lt a n d should he one of
g e o rg e tte for th e all-in-one w a ist p o r
th e sh e lls o r h a lf p o ta to skins, and th e com m on d ish es served nt laa st
tion.
T h e fro n t s k ir t p a r t could he
th e stuffed p o ta to e s a r e th en put Into o nce a w eek. It Is especially good for |
p la ite d o r c u t c lrc u lu r to em p h a size
a hot oven to brow n a little . P a p rik a a hot su p p e r dish.
th e p o p u la r flare.
F ry in g bacon so th a t It Is th o ro u g h ly
C a lv e s’ h e a r ts a re te n d e r and de- I
Is sp rin k led o v e r th e to p s If liked.
P ro m ise of a d e cid ed vogue fo r
d elicious and c risp is chiefly a m a tte r
llclous cooked g en tly In a little b u tte r
d re s s e s sim ila rly p a tte rn e d to th e
of g e ttin g th e w a te r nnd e x ce ss fa t
a f te r c u ttin g Into thin slices. B row n I
m odel In th e Illu s tra tio n , Is given In
o u t o f it, sa y s th e U n ited S ta te s D e
well and se rv e w ith th e gravy, w hich
a d v a n c e sp rin g silk a n d s a tin m odels.
p a rtm e n t of A g ric u ltu re. In o rd e r not
m ay he th ic k e n ed or not.
T h e s e new bolero a n d Ja c k e t h a n d lin g s
to b urn it, one sh o u ld be very e n refu l
n o t only s tr e s s y o u th fu l lines, b u t th ey
W hen p re p a rin g a m e a t lo a f add
th
a
t
n
e
ith
e
r
th
e
bacon
n
o
r
th
e
fa
t
In
Econom
y
In
p
u
rc
h
a
se
a
n
d
upkeep
of
A J a c k e t-D re ss Model,
s e rv e a s m ean s o f In tro d u c in g d a in ty
th e pan becom es o v e rh ea te d . T h ro u g h c lo th in g Is e a s ie r w hen e x p e n d itu re s o n e -h alf to one cupful o f ro c k e d oat- I
lin g e rie to u ch es.
M any black s a tin m odel h e re sh o w n w as all In tone» o f
out th e p ro c ess th e fa t sh o u ld rem ain a re p lan n e d In advance. T h e w om an m eal to th e m ent and a rra n g e tw o or
m odels d isc lo se an u n d e rw a ist p o r brow n w ith a p ip in g o f th e s a tin fin
a light-brow n co lo r a n d sh o u ld not be w ho so p lan s a n d c lassifies h e r e x th r e e h ard-cooked gges in th e lo a f i
P R IC t $1.50 AT YOUR DhUG STORE
tio n o f p la ite d g e o rg ette , b u tto n in g ish in g a b o u t th e h e m lin e sc a llo p s
allow ed to get d a rk brow n.
It Is p e n d itu re s will se t a sid e a sum fo r so th a t w hen sliced th e y w ill a d d to 1
a t th e f r o n t opening.
O ne o f th e a n d th e neckline, a lso on th e sleeves.
h ' n / e /of fre e H o o M c t
its
a
p
p
ea
ran
c
e.
e a sie r, th e re fo re , to cook it slow ly th an c lo th in g based on th e clo th in g she h a s
p r e ttie s t th o u g h ts is to u se w h ite o r
L ittle v e lv e t s u its a r e ch o sen by to cook It fa st.
KOENIG MEDICINE CO.
W hen th e h ousew ife nnd m o th e r
on
hand
and
th
e
use
sh
e
can
m
ak
e
of
flesh-pink sa tin , ta ilo rin g It In s h i r t v ery sm a ll boys, a s w ell. T h e s e a r e
1 0 4 5 N. WELLS ST. CHICAGO. ILL
T o he crisp, bacon does not need to it, on h e r know n needs, a n d on h e r In m ak e s th e s ta te m e n t th a t h e r fam ily '
w a ist m an n e r. L ittle tu rn o v e r cuffs and m ad e In s tr a ig h tllu e sm ock» over tin y
w ill not e at th is o r th a t, w hich a re
c o lla r o f th e s a tin a r e e ffectiv ely w orn a h o v e-th e-k n ee tig h t-fillin g tro u se rs. d ra in w hile It Is cooking. It can even com e. T h e clo th in g budget should be
v a lu a b le foods a n d need ed In th e diet,
w ith th e b olero o r Ja c k et.
F lesh- W ith “ te e n tsy w e e n ts y ” b u tto n s along be frie d In deep f a t w ith e x ce lle n t re h e r guide w hen she buys. E ven if sh e
It Is only a d m ittin g h e r lack of prop- |
su
lts.
B
ut
a
f
te
r
It
Is
cooked
a
n
d
has
does
not
do
Ju
st
w
h
at
sh
e
h
a
s
planned,
c o lo re d s a tin v e ste e s a r e co n sid ered th e sid e seam . Som e c le v er m odels
been tu k en from th e pan it sh o u ld be sh e will be m ore likely to avoid m is e rly tra in in g h e r fam ily to e a t th e
v e ry sm n rt.
show in s e t s q u a re v e stee s o f cream
th in g s th ey should. It Is not easy, i
In som e m odels, a one-piece d re ss c re p e de chine, w ith Ince trim m in g th e th o ro u g h ly d ra in e d w hile stfll hot, thpn ta k e s th a n she w ould If she a cted
se rv ed pro m p tly . Som e p re fe r to cook w ith o u t giving th e p u rc h a se c are fu l b u t It h a s been done In th o u sa n d of
a p p e a r a n c e Is m a in ta in e d beyond th e c rep e cuffs a n d tu rn o v e r collar.
bacon placing It In u sk illet a n d cov c o n sid e ra tio n w ith re sp ec t to h e r ex hom es w h e re In tellig e n ce uhout foods
u n d e r a r m se e m s to w ith in a few
R e tu rn in g to th e su b je c t of little
e
rin g It w ith boiling w a ter. It Is then p e n d itu re s In g e n era l, In th e opinion is used.
“ H u n d re d » o f p eo p le have told m e,"
In ch es a c ro ss th e fro n t, th e sp a c e be- g irls' d resses, very o fte n c re p e de
T ry T hese.
, boiled u n til th e w a te r h a s cooked aw ay o f th e D e p a rtm e n t o f A g r ic u ltu r e
sa y s P e te rso n , “ th a t P e te ra o n ’a O in t
nnd finished by bro w n in g in th e bacon B u d g e ts well p lan n e d and In tellig e n tly
O y ste rs a re so well liked and ment Is th e q u ic k e st a n d h eat rem edy
fa t.
follow ed should e n ab le m en and w om serv ed In su ch a v a rie ty o f w ays th a t f o r p ile s In th e w o rld ." F o r c hnfirg,
A n o th e r w ay o f cooking bacon Is to en— fo r th e bud g et sy stem Is equally
one n e v er tir e s of eczem a, old sore« a n d so re f e e t All
I drugglat.«, «10 cen ts.
broil it u n d e r th e g a s llaine on a wlrp v a lu a b le fo r b o th —to be b e tte r d ressed
them .
:-----------------------------------------
ra ck se t over a d rip p a n , w hich c a tch e s fo r a given sum th n n w hen p u rc h a se s
O y ste r R oast.— -
W o m e n a t E x e c u tiv e s
th e fa t. T h e bacon sh o u ld be tu rn e d a re m ad e h a p h az ard .
I'u t a pint of oys
j a f te r one side is brow n. I t c a n be also
T h re e o f th e la r g e s t Ind u strie« In
ter» in an om elet
A b u d g e t show s th e re la tiv e a m o u n t
| brow ned In th e oven.
pan. a f te r h e n tln g th e c ity of P iq u a , Ohio, a re head ed by
sp e n t fo r clo th in g a s co m p ared w ith
T h e th r e e concern«, w hich
S om etim es bacon Is c u t up Into th in o th e r needs, am i th e re la tio n o f th e
It hot and ad d in g w om en.
| slice s a n d allow ed to s ta n d In m ilk p ro b a b le p u rc h a se s to w h a t one h a s
a little b u tte r ; to g e th e r em ploy a b o u t 2,000 w orkers,
fo r a b o u t 20 m inutes, a f te r w hich It Is on hand.
se a so n w ith salt a re en g ag ed in th e m a n u fa c tu re of
' rem oved, ro lled in flour a n d fried , a
It p re v e n ts u n w ise spending, since a n d p e p p e r a n d cover to cook tw o wool blanket«, oil m ac h in ery am i atone-
cream grav y Is m ade from th e fa t In It h elp s one to c o n sid er q u a lity In re m inutes. S erve on b u tte re d to a st n ia rh le pro d u cts. T h e ir com bined v al
u a tio n Is e stim a te d a t $ 1 2,000,000.
I th e pan a n d th e m ilk prev io u sly used. latio n to price. It p ro m o tes wiving.
m o istened w ith th e hot o y ste r liquor.
Apple M eringue P ie.— Take one and
one-h alf c u p fu ls of left-o v er ap p le
sa u c e w hich h a s been sw eeten ed , add |
tw o egg yolks, cinnam on and a hit of I
n u tm eg am i a tah le sp o o n fn l o f m elted
b u tte r, w ith a cupful o f elder. P lace
|WDICFSTI<*J
In a p a stry -lin ed pie plate am i h ake 1
II
is c u m
u n til th e c ru st Is brow n. C over w ith i
6
B
ell - a n s
a m eripgtte p re p a re d from th e tw o
egg w h ites am i tw o tuh lesp o o n fu la of
, I
water
su g a r. B row n lightly.
- j Su re Relief
C uban Eggs on T o a s t.—Cook to- |
g e th e r fo r five m in u te s one fo u rth of
a cupful o f aattsage m eat and one tea
spoonful o f onion, g ra te d . Add to th e
lain six b e aten eggs, o n e-fo u rth of a
254 and 754 Pkis.Sold Everywhere
tea sp o o n fu l of sa lt and a d a sh of p e p e------------------------------------------------ 3
p er, s tir until th e eggs a re cream y, i
G u a r d N a tiv e s f r o m R a d io
P o u r over slice« of well b u tte re d to a s t ■
B e ca u se ra d io b ro a d c a sts a re said
a n d g a rn ish w ith fresh to m a to , sliced
t o e n tic e n a tiv e s from th e ir w ork, th e
a n d sp rin k led w ith chopped green J
go v ern m en t o f V enezuela 1« re p o rte d
pepper.
to h ave p laced a ban on th e Im p o rta
C uban Codfish.-—Pick Into pieces
tio n o f ra d io receiver«, a cc o rd in g to
enough codfish Io fill a cup, a f te r If W ire le ss W orld
h aa been fresh en e d .
F ry a n onion
sliced th in In a little b u tte r, a d d the
; fish, mix well, th e n c o v er w ith boll ;
Ing w a te r ; add one h a lf a can o f to- I
1 niatoes, a tah le sp o o n fn l o f chopped ■
j green p e p p e r a n d sim m er g en tly for
■ h a lf an hour.
If th e to m a to es a re j
F a rm W om en L sa rn to M aks T h s ir Own H ats.
C unn in g F ro ck of V e lv e t
Hill ■ • ton million» of cold» every winter—
I very Jtiley less w a te r will be needed, i
S e rv e th e m ix tu re well se a so n ed a n d | and in 24 hour«. They etui headache and
(P rep a red by th e U n ited Afar»« D ep a rtm en t ous s ta re a g ric u ltu ra l colleges. T h ro u g h
tw e en th e Ja c k e t o r b olero ed g es be c h in e Is n se d fo r th e o v e rsllp and
o f A g ric u ltu r e )
fever, open the bowel«, trne the whole «y«»
th e In stru c tio n given In m llliaery, hot on h o t b u tte re d toast.
in g ju s t w ide e n ough to disclo se a th e p a n tie s, w ith velvet a p p lie d In
tern Jj«e nothing lea« reliable. Cold« «nd
E v ery w om an lik e s to feel th a t she w om en learn how to m ak e h a ts a t
B arbecued M u tto n .- M a k e a sa tire
Grippe call for prompt, cftcient help. Be
v e ste e r a th e r th a n a blouse.
b o rd e r-llk e trim m in g .
h a s an Individual a n d becom ing hat. sm all cost, o ften usin g m a te ria ls on by m elting tw o t a hl espoonful a o f hut- , •ure you get it.
T h e re a r e m an y p o ssib ilitie s for
A very lovely sty le fo r y o u n g ste rs 1» F o r th ia reason sh e e n d ea v o rs to lea rn
te r, to th is a d d th e Juice o f h a lf a '
hand.
fr o n t s k ir t v a ria tio n also.
T h e .hem th e p la ite d s k ir t o f p laid silk o r wool
Price 3Oe
e n ough ab o u t th e p rin cip les of hat-
' lem on, one fo u rth cupful o f c u r ra n t 1 Be Sure
T
h
e
Iow
a
wom
en
show
n
In
th
e
Illus
m ay be c u rv e d a s th e p ic tu re show s o ver w hich Is p osed a velvet Jum per,
m ak in g a n d selectio n to p u rc h a se or tr a tio n h ave lea rn ed how to m ake a . Jelly, one fo u rth tea sp o o n fu l o f pre- j
o r one m ay u se a c irc u la r p o rtio n
C ro ss-stitc h e m b ro id ery Is em ployed i c o n stru c t h g ts for h e rse lf a n d fo r th e
p a re d m u sta rd , o n e -h alf teasp o o n fu l
b u c k ram fram e, to fit th e ir own head
fro m th e sid e se a m s th u s In d ica tin g 1 effectively lit little b a sk e t desig n s w ith
i o f sa lt, a few d a sh e s o f c a y e n n e a n d i
m em bers o f h e r fam ily in te llig e n tly .
th e p o p u la r flare
flow ers In a d a rk green v e lv e t frock. ! H a t-m a k in g la one o f th e m oat popu size, and how to w ire It. T hey a re ) one tea sp o o n fu l o f g ra te d o ra n g e peel.
CrtBedBo.
wttb ponrsn
covering th e se fra m e s w ith »Ilk. velvet,
If g ro w n u p s can w e a r velvet, why w|,u e a n o th e r m odel of navy velvet h a s
la r b ra n c h e s o f th e w ork fo r wom en »nd o th e r m aterial« . T h e hom e dem 1 Ite h e a t th e th in slices o f cooked m ut-
n o t th e c h ild re n ? a s k s D am e F a s h b rig h t re d silk c rep e cuffs a n d c o llar.
I and g irls c o n d u cted u n d e r th e dlrec- o n stra tio n m eetin g Is being held a t th e 1 ton In th e sauce. S erv e hot, b u t do ! Dickey s OLD RELIABLE Eye Water
ion. F o rth w ith she voices h e r a p p ro v
•
r e lie v e » tu n an d w ln d -b u rn a< l a r e« .
, tlon o f ex ten sio n a g e n ts co-operatively hom e o f one o f th e ir num ber, and th e ■ not cook.
JU L IA B O T T O M L E T.
a l by s e ttin g h e r d e sig n ers to work
I/o ea n t hu rt, (ie n u in e in Med r a l d i a «
( ^ IBM, W aatara N aw apapar L 'n lo a .)”"* , em ployed by th e U n ited S ta te s De- ag en t o r local le a d e r la giving ad vie»
B oa. 26c a t a ll d r u g ir ls t» or by m alL
ile s ig tin g c u n n lu g e st of frock» m ade
I p a rt m ent of A g ric u ltu re a n d tb » vart- a n d In struction.
D ICK BY D R U O CO.. B r is to l. V a .-T » o a ,
For C uts
Vaseline
CHAPPING • SORES
Resinol
Cooking Bacon Until It
Is Delicious and Crisp
Keep Clothing Budget,
Check Unwise Expense
PASTOR KOENIGS
N E R V IN E
f i Epilepsy
Nervousness &
Sleeplessness.«
It’s for Piles
Peterson’s Ointment
FARM WOMEN MAKE HATS AT LITTLE COST
Sure Relief
y
ELL-ANS
FOR INDIGESTION
„Colds
I5v m illions ended
QUININE