Evening Star Newspaper, September 21, 1928, Page 45

Bread-Making in the Home Helpful Recipes for Housewives Who Prefer to Bake the Bread for Their Table in Their Own Kitchen. Many housewites like to make their seems Jikely to crumble. loop a clean own bread, especially when cnnl“'\'mi around the loaf and cut slices by pulling the ends of the string. weather arrives. By the baking of bread | ™ quiey loat preads—Fruit, nut, and at home, housewives should be able m‘mh,( aulrk]lnaf iy many cases to reduce expenditures for|a mixture like that for muffins, only i lightly thicker in some cases. If the food, as bread is the largest “m"lc(m"" e i e Re, LT he ftem in the diet in almost every house- | or nuts should be floured bofore being hold. The making of bread in the home | aqded.” The temperature of the oven 15 a comparatively simple process. and | should be low enough for the bread to nathing is more wholesome and delicious than homemade bread correctly pre- | pared. Even housewives not accustomed | to nome baking should be able to| produce satistactory resuits by using the following simple recipes The ingredients used to make a loa of good bread are flour, liquid, veast, 100 hard or brown. For a small loaf right. For a large loaf, it should be lower. Before taking the bread from he oven it should be tested with a traw or a toothpick to make sure that the inside is cooked. Sometimes the | bake through without making the crust | a temperature of 375 degrees F. is about | Home in Good Taste BY SARA HILAND. A few years ago the family floor lamp was a very large piece of fur- niture, the pedestal looking very much as if one had taken a pillar from the porch and adapted it for the purpose of interior lighting. | One entered a living room, and even the grand piano scemed dwarfed m | | proportion to the “very last word” in iamps. But now how different! Slender bases, not so high, and in finishes which seem to blend with rather than stand out from the balance of the fur- nishings in the room. The lamp in the illustration is an excellent example of modern design. P ——y ! i salt, sugar and shortening. There ar two general kinds of flour on the mar. ket, namely, hard-wheat flour and soft wheat-flour Hard-wheat flour is com monly considered best for yeast breads. but. excellent bread may be made from soft-wheat flour. A little more flour is always necessary to make a dough of the right consistency. as-the absorb- {leavening does not work quickly enough if the mixture is rather thick. | In that case it should be allowed to | tand for about 30 minutes in the | baking pan before it is put into the | oven. | Oatmeal Prune Bread. i Wash and soak over night one heap- | ing qualities of soft-wheat flour are not s great. To determine whether you are | using soft or hard wheat flour, take a | handful of the flour. squeeze it tight- | Iv. then open vour hand. If the flour | ing cupful of prunes in just cnough | water to cover them. In the morning | remove the stones and run the pruncs | through a food chopper with a fine knife in place, then mix them with one | holds its shape and you see the im-|quart of oatmeal flour, one pint of | pression of your fingers. you will know | graham flour. one teaspoonful of salt. | that it is soft-wheat flour, but if it|and one tablespoonful of sugar. Add falls apaft like meal, it is hard-wheat one compressed veast cake dissolved in flour. | a little warm water, and enough luke- | Water may be used for the liquid warm milk to make a soft dough. Allow in making bread, but milk increases |the mixture to rise, and when it is the food value and also improves the |light, stir it briskly and pour it into flavor. Milk makes a whiter loaf and |a greased bread pan. After it rises one that remains fresh longer than | again, bake in a moderate oven. when water is used. Evaporated or| Wainut bread—Sift together four | powdered railk may be substituted for | cupfuls of white flour. four teaspoon- | fresh milk. Water in which potatoes | fuls of baking powder. half a cupful of have been boiled may be used. or a sugar.and one teaspoonful of salt. Add | combination ‘of any of the liquids |one cupful of chopped walnuts, one cup- | named. ful of raisins, one well beaten egg. and If kept in a refrigerator or other cold. | two cupfuls of milk. Mix well together. dry place. compressed yeast will remain | put into well buttered pans. and let | in good condition for a week or longer. |stand for 20 minutes. Bake in a slow | It can be used as long as it is firm.|oven for 55 minutes. This makes deli- breaks crisply and has that character- | cious sandwiches spread with butter. istic yeasty odor, but it should be dis- carded when it becomes soft. Salt is added for, flavor, also it helps to regu- late the fermentation. The small amount of sugar that is used makes little difference in the flavor, but it is added chiefly to hasten the rising of the dough. Shortening makes the bread more nutritious and tender, but too much salt, sugar, or shortening will retard the action of the yeast. Follow recipes strictly. e fTY1E Ry T REG V.S PAT. OFF IR | with matching stripes on the shade White Wheat Bread. | To make one loaf of white bread.! pour one cupful of boiling water, scald- . | milk, or a mixture of each, into 2 .- | ing bowl over one teaspoonful of salt, | one tablespoonful of sugar and onc ta- | biespoonful of lard or other fat, if fat is desired. Allow the mixture to cool until | it is lukewarm. Mix half a cake of compressed yeast with a little of the Jukewarm liquid and pour it into the| other mixture. If liquid yeast is sub- stituted for the compressed sort, the | ingredients should consist of one-fourth cupful "of yeast, three-fourths cupful of milk, . water, or milk and water mixed, and the quantities of the other | substances already mentioned. If convenient, set the mixture of yeast, liquid, salt, sugar and fat aside in a warm place, not over 86 degrees Fahrenheit, for an hour_pefore adding | the flour. - If. not_conveniant-to sgt-the | mixture aside, add the flour at once. putting in & little at a time and knead- ing until the dough is of such consist- ency that it sticks neither to the bowl nor to the hands. This requires about 10 minutes. After the flour is added, cover, and allow to rise one and three- fourths hours at a temperature of 86 degrees Fahrenheit. It may be better to set it at a lower temperature, but the loweg the temperature, the longer | the time required ior the rising. Cut| down the dough from the sides of the bowl and grease the hands slightly Knead a little and sct aside to rise again for an hour. With a good bread flour, the cough should trebe its bulk | in each rising. With a soft whest fiour it should nou rise much beyond twice )| its volume. Divide into portions, mold,: then place in greased pans of stancard | size, or one and one-half quar: Allow | to rise until a light touch will make a | slight dent. With good bread flour this happens when the dough reaches ihe | top of the pan. Bake for about 50| minutes. Short Sponge Mcthod. i The short spongs m-thod requires | setung for a considerable period. All ingredients are the same as for the | short process, but oniy half the flour | is added at first. When the resulting mixture, which is called a “sponge”, 15 s0 light that it will fall at the sightes toucn, the rest of the nour shouid be added. | Overnight spongs method: Use the | same proportions as for the short pro- | cess. €xcept n the case of the y(‘a.\\.; wiich should be one-cign.r caxe ou compressed yeast or two tabicspoonfuls of uquid yeast tor each loaf. Use water rather than milk. In ne evening mix | the seast with water, salt and haif of | the nour, and beat thoroughly. Cover | and placc at a temperature of 65 to| 70 degrees F., or that of an ordinary | room. In the morning add the sugar | and the rest of the fiour and proceed as in the case of the short process Overnight straight-dough method: | Use the same ingredients as for the | overnight sponge method, but put in all the ingredients at night. | Mixed Wheat-flour Breads. The methods given above for making white bread can be followed in making bread out of part graham and par. white flour. The usual p oporiions are either one part of graham w0 two parts of white, or half granam and half white. In all cases, how-ver, white flour should | be used for making the sponge. In place of the sugar an equal amount of molasses may be used. Such bread will not rise quite as much as bread made of white fiour only. Whole-wheat or graham bread: Scald one and one-half cupfuls of lukewarm | milk together with three tablespoontuls | of brown sugar and one and onc-fourth | teaspoonfuls of salt. When lukewarm, . add half a yeast cake that has first been mixed with a little of the miik. : Add tiree cupfuls of whole-wheat or' graham rour, beat weli and let it - aouble its volume. Beat it thoroughly. ! put into a pan and let it rise. in a pan of stanaard size it should come | ncarly to the top. Corn bread: Sift together two cup-! fuls of corn meal, two teaspoonfuls of baking powder and two teaspoonfuls of | salt. Add two cupfuls of sour milk and | half a teaspoonful of baking soda which | has been dissolved in a small quantity | of hot water. Add two well beaten eggs | and two tablespoonfuls of melted but- | ter. ed pan. Bake for about 50 minutes in a wither Boston Brown Bread. Mjx and sift together one cupful sach of corn meal, rye meal and graham flour and one teaspoonful of salt. Add ‘hree-fourths cupful of molasses and two tive piece of jewelry, cspecially when its brilliance is in the good taste of a de- sign from Chanel crystals shine almost like diamonds, strips of corded dull silver make an black transparen: velvet evening gown | {BruitinceiNon Pour into a very hot, well butter- | hot oven. | A sparkling wristoand is an effec~ Onyx-backed mirror and four of them alternating with unusual _effect. { The bracelet scems designed for the | or formal dinner gown and combines | well_with all the rest of the crysta, Jewelry. Everyday Law Cases May Party Knowingly Contracting Void IMarriage Obtain Its Annulment? BY THE COUNSELLOR. After two years of marriage, John | Dolan admitted to his wife that he had | a former wife living from whom he had never been divorced, and he in- formed her further that he intended to file a bill in court to have the second marriage annuled. Mrs. Dolan contested her husband's | ait and she won her casc, for the court | i stated: ‘A court of equity will not entertain | a suit unless the plaintiff comes into court with clean hands. It will give no aid to a guilty husband who has know- ingly contracted a bigamous marriage | and subsequently grown tired of his new | wife, but will leave him in the condition in which he has placed himself.” This | is the rule followed in New Jersey and | Pennsylvania. Other courts, favoring | the annulment, state as follows: “The statutes declare such marriage void, and the court is without power to validate it, ““However undeserving the parties may | be. the court should recognize the | public policy of the State and annual | such marriage to the end that the | public be protected from the evils which | follow such unlawful unions.” | More Water Drinking Grape juice and the juice of various other fruits. such 2s apples, cranberries, plums. etc., make delicious beverages and are a great aid in inducing children as well as grown-ups to drink plenty of water. They are also especially valu- able to have on hand in times of sick- ness when cooling drinks are needed. It is not difficult to put up fruit juices at home and there are also excellent com- | mercial products available. In addition | to their use as beverages, such fruit juices may be thickened with cornstarch | to make sauces for steamed puddings, | boiled rice or for blanc mange or may be used in gelatin or tapioca desseits. | Their cooling acids and mineral content | give them value from the nutritive | point of view. TN over, iU’s because here’s a sandwich become a rich feast. It has Gelfand’s Rel- ish Sandwich Spr that means chunks of pick- les, and peppers, in cream spiced with many good flavors. | selfish. | time | Your growth gets in your way. - L/ ) Every curve is graceful, and the shade relieves the plain effect by the addi- tion of wavy lines which harmon: with the design of the standard. For a sun room this is an ideal lamn, for it would be especially pleasing against gaily flowered draperies. The effect of the lamp, as a whole. is that of a large flower, for the standard appears to be a tall, slender stem witi eaves growing out from it, and the shade, tinted a soft yellow, gives the illusion of a large, friendly blossom. A dull shade of green would be the most natural finish for the standard. Black, touched with a bit of dull | gold. may also be used for the stand- | ard, when the shade would be trimmed with black and red lines. | (Copyright. 1928.) Growling Adolescence. You, growling adolescent, boy and gitl. T have a word to say to you. First of all, you are entirely too Your growling indicates that You think that it is highly important | that you have everything you want, that you be made comfortable first, pleased always. You are too fond cf yourself. Hence your growls. Mother is so selfish. Shc wants me to stay home all the time. She made an awful fuss about my coming out tonight. Said I'd been out every night this week. Well, maybe I had. But a girl has to have some good times, Can't keep sticking in the house all the time * Remember a few things. Your moth- er is on her feet from dawn to dark working for you and:the others. She is. planning “and devising ways and | means to keep you in school, buy you clothes that are beyond your means. maintain the car, keep father fed and clothed and happy in his mind, so he can continue to work to keep the fam- ily going. All this work and worry falls | on mother. 3 What is your part of it? You go out a series of evenings in succession. You arrive home late and sleep later. You are not on hand for meals. Your les- sons_are neglected at school. - Your careleséness brings on s=hool bills, doc- tor’s bills, worry for others, especially your mother. And you growl about her selfishness. { And the boy? You growl because | your father and mother want to know where you are going in the evening and with whom you are spending your You make pert remarks abon the old man and the old lady wh: are fretting about the number of cig arettes you smoke, vour cough, your poor marks in school. your heedlessness about cars and money. Father carns the money you spend and_mother doss the work that keeps you fit. And you growl about their treatment of you. I know you have your own troubles. You have not sufficient work to keep your mind and body healthy. The life about you stimulates you to do what you WHO REMEMBERS? BY DIiCK MANSFIELD. Registered U. S. Patent Office. When every Monday was “Blue Mon- day,” and there were no electric wash- ing machines to help with the work? F THE hunger-hunt’s ad, and It is made by cupfuls of sour milk and one and one- | half teaspoonfuls of baking soda, or one | and three-fourths cupfuls of sweet milk and four teaspoonfuls of baking powder. Beat the mixture thoroughly. Pour the batter into a greased tin can or mold | the makers of Gelfand’s famous mayonnaise. Distributors THE CARPEL CO. MENU FOR A DAY. BREAKFAST. Melons. Wheat Cereal with Cream Paked Eggs. Broiled Bacon Popovers. -Coffee. | LUNCHEON. Cream of Tomato Soup. Corn Fritters with Bacon. Rolls. Apple Souce. Tea. | Cake. i DINNER. Cream of Corn Soup. Broiled Hamburg Steak. Brown Gravy. French Fried Potatoes. Summer Squash. Lettuce, French Dressing. Peach’ Pie. CofTee. POPOVERS. Beat two eggs thoroughly, add one-half teaspoon sait and one cup sweet milk, then two cups flour and, lastly, one cup milk This makes one dozen. CORN FRITTERS. Take about one cup corn cut from cob. The best way to cut it off is to take a sharp knife and score each row of kernels down through the middle, and then | take the back of the knife and scrape out. In this way you get all the corn without so much of the hull. Take one cup of this corn. two beaten eggs. one and one-half cups sour milk: onc-half teaspoon salt, one of soda and two cups flour, Mix sour milk and soda together first, stir in a lit- tle of the flour, then the eggs. Add remainder of flour and then the corn. Beat well and fry in hot fat. PEACH PIE. Bake a shell; just before serving dinner drain can of sliced peaches, arrange in shell and | sprinkle with few drops lemon | juice. Save sirup for pudding sauces, or, added to other fruit | juices, it makes a good cold drink. i Coffee Ice Cream. Place one pint of milk and two heap- | ing tablespoonfuls of ground coffee in a double boiler and bring slowly to the ! sealding point. Beat two eggs. and pour the scalding hot milk over them through | a strainer o as to keep back the coffee grounds. Return to the saucepan, add two-thirds cupful of sugar and cook | until like custard. Cool, add one cup- ful of cream. frecze and pack. have neither the power nor the right | to do. You have one leg short and the other leg long and we ask you w0 march along blithely. But every man, woman and child ative this day has' troubles of his own. Few of us growl. Why do you do so? Why do you growl at the father and mother who are bearing their burdens and yours in ‘addition? Why don't you try to get off their backs? You cen do good work in school. You can help at home. You can put your temper in your own pocket and keep it there until you feel it safe to let it out ¢miling. A cheerful child is the delight of his mother and the | strength of his father. Now you stop this growling and | swallow your grumbles and help a little. | You'll feel much better. Growls nevar | made a home run yet. Molded Celery Salad. | Soften two tablespoonfuls of gelatin in an equal amount of cold water, then pour over it three cupfuls of boiling | water, together with the juice of one! lemon and two tablespoonfuls of vine- gar. Add one teaspoonful of salt and a dash of pepper, and cool slightly. It desired, color with a bit of green vegetable coloring. Combine with two cupfuls of diced celery, one sliced pimento and one finely minced onion. | Chill and harden. Serve on lettucs | with sliced cucumbers and mayonnaise. DAILY DIET RECIPE TOMATO MARMALADE. Ripe tomatoes, four pounds. Lemons, three. Seeded raisins, one cupful. Sugar, three pounds. FILLS SIX 8-OUNCE JARS. Wash tomatoes. Slice them thin. Wash lemons and slice very, very thin, without peeling. Remove all seeds. Put sliced to- matoes, lemons and raisins in large aluminum saucepan. Bring slowly to boiling point. Add sugar. Let simmer till con- sisiency of marmalade (about two hours). Pour into sterilized gless jars and zeal DIET NOTE. Recipe furnishes much lime, iron. vitamins A. B and C, as well as sugar. Could be eaten in moderation by normal adults of average or under weight. Qfiickly Beautifies An Ugly Complexion Keep face free from all blemishes by regularly using pure mercolized wax. Get an ounce from druggist and apply nightly, like a cold cream. It gently absorbs the thin outer layer of soiled, grimy skin, remov- ing with it every defect, such as freckles, dryness, sallowness and blackheads. ~ In a few days the young skin bencath comes to the surface clear, velvety smooth and white. Mercolized wax brings out the hidden beauty. To quickly re- move wrinkles and restore facial contour, use as an astringent 1 ounce powdered saxolite and 1 half pint witch hazel Broken Out? Are you, too, one of those who have tried one thing after another for the skin, yet without results? Then try this simple treatment— used by thousands with amazing success. Rub on a little Resinol Ointment at night; wash off with Resinol Soap in the morning. You will be surprised at the QUICK- NESS with which it acts’ The Soap | also to keep the complexion cone stantly clear and soft. At all druggists, For free sample of each, write | “lowered resistance’ | give relief not so available from medi- | and by special drugs for this and the | the undernourished. | weck, once a day or sev | will not be amiss. | each weels or ‘each month. PERSONAL HEALTH SERVICE BY Discussing Arthritis. In a discussion of a paper on chronic | arthritis presented before the Buffalo Dr. Robert O ome interesting Academy of Medicine Osgood of Boston | views are aired. Dr. Osgood is not so greatly impressed by the focal infection thongh he concedes that it is | advisable to remove infected tonsils. for | instance. or infected teeth, when there is good reason to believe that these are unfavorably affecting the joint condition, but he insists that we should pause befere taking out good teeth and re- moving every suspicious tonsil when we find a patient with chronic arthritis and lowered general resistance. Just what Dr. Osgood means by is not too clear. but T gather he means low basal meta- bolism, poor circulation, deficient nutri- tion, or something like that. In other words, he would give greater promi- nence to the general ‘“upbuilding” of the patient, as with nourishing food and a liberal dict. rest, freedom | from worry, avoidance of fatigue and | the use of modern physical therapy to cines alone, In the discussion Dr. W. W. Plum- mer remarked that for years arthritis has been treated by vaccines, by heat other thing, but the sane treatment of lowered resistance patient has been more or less over- looked. Dr. Delancy Rochester agreed Nthl Dr. Osgood that drugs are of use only WILLIAM BRADY, | for M. D. the patient. Dr. Roland Meisenbach deplored the confusion that exists here as well as in_ England in the classification of chronic arthritis cases. which is prob- ably due to the lack of real knowledge of the nature and cause of the discase or diseases in question. He commended Bier's hyperemia treatment in some cases. Dr. Byron D. Bowen said that labor- atory studies of carbohydrate tolerance in patients with chronic arthritis had indicatcd that we are not justified in restricting _the nourishment of these patients. To my mind this sugsests the unwisdom of “dieting” or followinz any cut and dried regimen not advised by one’s own physician Dr. Baldwin Mann referred to the part ‘played in some cases of chronic arthritis by the intestinal bacteriologic general building up of the John D. Bonnar mentioned the carnivorous” and “herbivorous” types of indiviquals. It scems that carniv- orous animals are subject to “rheu- matism” and the herbivorous animals are not. In closing his address Dr made this very human remark: “Take a poor woman who has been obliged to sit in her chair all day await- ing the return of a hard-working daugh- ter: if we can enable the patient to walk out and pick a flower in the garden, that is as fine surgery as we can do. and gratitude comes back very sin- cerely.” Osgood (Copyright. 1928.) Marketing on a Budget Whether you go to market once a ral times a day. there are, nevertheless, ~certain things that must be taken into consid- | eration. Of course, in marketing, a; |in many other things, experience i perhaps the best teacher, but it is very | often a costly one, and for the young | housckeeper who is just starting out | on a carcer of marketing for three | meals a day it is often a very dis- | couraging one. Therefore, general sug- | gestions for shopping wisely and well | As in the case of meal planning, individual family needs have always| to be taken into consideration, so that | no hard and fast rules can be. given. What might be a perfectly good rule | for a wife in New York City might be | a valuable suggestion, but an impossi- | ble rule for another perhaps a thou- | sand miles distant. | The first suggestion is to decide how much money you can allow for food The next thing to do is to see to it that you do not exceed that sum. Therefore, it is well to remember that the budget that works best is one that fixes the maximum as the sum which can be spent. It is a most discouraging task to set yourself too small an allowance for any commodity and then constantly | to_have to exceed it. ‘ What your allowance is, of course, depends on your income. Budget your expenditures for one week and find out what proportion should be spent for food. 1 Go to market in person instead. of over the telephone if you *wish to buy economically and to get the most value for the money you spend. This takes a little more time, but you will find | an added interest in planning your | meals and you will also find an appre- | ciable difference in your food expense | aceount. When you go to market in | person you can obtain fresher, better | fruits, meats and vegetables, and are | in a position to take advantage of the | many bargains in foods that are due perhaps to a sudden change in weather | or to an especially large shipment on one particular day. Plan as far as possible your market | i list before you go to market and again you will save time and money by ha ing some idea of what you want before you are confronted wiih quantities of different kinds of food. This is espe- cially true if you are new at the game of marketing. ~ Young housekeepers very often are confused by secing a large variety of foodstuffs and unless they have some sort of a plan in mind are apt to shop far from wisely. Study the advertisements of your grocer and butcher if possible before *The most widely used and enjoyed coffee in the United States *It is a matter of record in the history of the coffee trade that Seal Brand was the first coffee ever packed in sealed tins. CHASE & SANBORNS SEAL BRAND COFFEE :Seal Brand Tea Is of the Same High Quality Rid your home of'flies and mosq half t Flag L s bug-Lillerr known— © 1928, B. F. Co, BLACK making up your market list. ‘Read the labels on the cans and packages of foods you buy, so that you will know what to ask for the next time and also | so that you buying. ¥ Ask for definite quantities of foods— one-half pound, a quart or two—instead of asking for 5 or 10 or 25 cents’ worth of this or that. Remember that fruit that has begun will know what you are . | to spoil or vegetables that are stale and wilted are seldom cheap, no matter how low in cost they may be. SONNYSAYINGS BY FANNY Y. CORY. 1 I | 30s, FOOD PAGE.” MILADY BEAUTIFUL BY LOIS LEEDS. En]arged Veins. | bring relief if persisted in day after ay nsider: One of the penalties of being too| %fy 75 Considerable time, © fashionably slender in girlhood is the? | avoid standing for long periods. later in_life one becomes wny | (CooyTiEhts 19983 ; around the neck and arms. In the late and sometimes_earlier, the sub- | cutancous layer of fat that gives sofi contours to a woman's body and facr | begins to shrink. The shrinkage is | espeeially noticeable on the backs o —e Fudge Icings. A fudge icing is simple to make. It not handled right. it may be sugary, too soft. or too hard. It should form a firm but soft ball when tested in cold water. To make, mix two table- spoonfuls of flour with two cupfuls of sugar, add two tablespoonfuls of corn sirup, and two-thivds cupful of milk. Cook to the soft-ball stage, then let cool. Beat until creamy and have a pan of hot water ready to set the fudge pan into, thus keeping the fudge creamy while spreading it on the cake. Add ane iablespoonful of butter and beat it in. The butter should be added after cooking to give the best flavor. Using corn sirup keeps the fudge from turn- ing to sugar. It is best cooked with th> cover on. For variety, add one- third cupful of cocoa when mixing the flour and sugar. The flour helps to keep the fudge moist longer. Chocolate may be added in place of cocoa. Con- densed milk used in place of milk makes the icing richer. or part water can be used. Buttermilk in place of sweet milk gives a different flavor. Brown ugar may be used in place of white sugar, or one-half a cupful of the ugar may be maple sugar. the hands. which become sallow and seamed with large veins. The hands take on the appearance of age pre- maturely. Besides the obvious remedy of gain- ing more weight, there is a good loca! treaiment for making the backs of th hands smoother and whiter. Place your elbow on a table or chair arm holding your forearm and hand up ver- tically. ‘Cleanse the skin by massaginz | with cold cream or oil. using a rotary or stroking downward movement frera | the finger tips to the elbow. Wipe off the cream and wrap the arm in a towel wrung out in hot water. Before thc towel has cooled replace it with another hot one. Make about three or four | such hot applications. | Have ready a paste made of un- cooked cornmeal or fine oatmeal and | witch hazel. Massage this on the skin, | beginning at the finger tips and work- | ing down toward the elbows. Continu= | about five minutes and then begin t remove the paste by massaging with more dry meal. Finally. rinse off toe remnants of the paste. dry the skin and rub in some hand lotion. The samwe treatment may be given to sallow, thin . It makes the skin feel frosh and smooth. Fnlarged veins on the hands sometimes due to internal disorders anci require medical care. In such cases the treatment suggested above will reliev~ but not cure, the condition. While on the subject of enlarse: veins I should say a word about varicose veins in the legs. Many of my readc: have asked advice concerning then This, however, is a medical subject anu | is outside the field of a beauty speci: ist. I can give you a few hints on th | cause and relief of the condition, out | for a cure I recommend my readers io | sce a physician. A distention ®f paits | of the veins in the legs is apt to occur | as one grows older. cspecially if one 1 Miss Bay say her kin see I ain't got | much ear, but if I sit quiet an’ listen to the uvers sing, it will ‘pobly help me. I been here quite a while, an’ 'iss ear seems ter be getting longe: Don't forget to Shampoo your hair to-night with Cuticura Soap You will oe delighted with its fragrance and efficiency Send for samples and diredions for using Address- “'Cuticura,” Dept. Z, Malden, Mass. toes at r cost. Black quid—the urest, quickest costs oty BePC A HALF-PINT Money back if it isn’t the best you ever used. { engaged in an occupation involving standing_without much chance for ex- ercise. Temporary relief may be oh- tained by the use of an elastic stock ing. In some cases a surgical operation is required: in others a stroking ma-- sage with the palm of the hand will for fi tan qgy aAVOr° sauces «Premier SALAD DRESSING A perfect mayonnaise LEND its golden goodness—its tangy flavor in a savory sauce for fish. Sauces for fowl and meats are also made delicious by adding Premier Salad Dressing. Try this on Fish tonight. Spicy Cream Sauce (For Hot Fish Dishes) Blend 2 tablespoons flour with 2 tablespoons melted butter, V2 teaspoon salt. Add 1 cup milk; stir over low fire until smooth. Boil | minute. Add Y4 cup Premier Salad Dressing, V4 cup mimeed pickle, | minced pimiento, There are other recipes—98 of them—in our inviting little book, “Aladdin’s Lamp at Mealtimes.” A postal card with your name and address on it will bring it to you without cost. Fraxas H. Leceert & Co.. 27th St. & Hudson River. New York Branch, York & Beach Sts, Camden, N. J. Resinol, Dept. 30, Baltimore, Md. Re's_inol Washington, D. C. GELFAND'S RELISH SANDWICH SPREAD until it i about three-fourths full. Cover, then steam for three and one- | half hours. Remove the cover and bake the bread in a moderate oven for half en hour to dry it off. 1f the bread | G Some prefer Black Flng Liquid te kill fiying pests—flies, mosquitoes, etow Black Flag Powder to kill crawling pests—reaches, ants, bod-buge sud Seas Other liquids .. 50¢