Evening Star Newspaper, January 15, 1937, Page 44

WOMEN Cc—4 Fairy-Tale Magic Must Be Practised in Disg Slight Variations Aid In Making Familiar Foods Seem Different Even Adding a New Name to an Old Favor- ite Helps the Game of Nourish- ment Along. Hints on Hand Care For Young Habitual Grooming : Should Be Inspired at Early Age. BY ANGELO PATRL OVELY hands are greatly to be coveted. There is nobody so dead to beauty's touch as not to appreciate the beauty of a lovely hand. It is true that every pair of hands differs from every other pair in the world, but that does not say that every pair cannot have its own degree of beauty. Classic beauty—that is, the beauty measured by the artist’s scales —is rare, which is no calamity. Real beauty which is a matter of intelli- gence, is common and something to cheer about. i Hands express the intelligence of | their owners. The quality of the intelligence varies with each indivi- | dual, but it is always beautiful, always | interesting. The sturdy hand of the artisan, skilled in his trade, has a beauty of its own. So has the sur- geon’s hand, the musician’s, the cook’s the gardener’s. Only the hand of the idle person lacks beauty and in- terest. Those young people who would have beautiful hands, then, take notice. ,«)Use them. Train them. Take care of them. |1 Youns girls who cannot be expected to understand about the quality of the intelligence which hands express are afraid to spoil their hands by using them. Mothers have been known to warn their daughters against using their hands for work about the house lest they spoil them. Work does not spoil hands. Neglect will injure them, but not the' work our young people are called upon to do. House- work, gardening, caring for the car, painting the window screens, building the porch, will never hurt their hands. Such work will beautify them by set- ting the light of intelligence within them. Use and beauty ought always 'S FEATURES. Shopping in to live together. Hands that are used with intelli- | gence have the healthy power that one | likes to feel in a good handshake. | That cool, firm. sure grip is the unmis- | takable sign of a mind that is work- | ing smoothly, accurately, successfully. | Steady work calls for careful groom- | ing of one’s hands. Use warm water and a soap that is easy on your skin. When you use a brush use a soft one and be gentle about it. Rinse off the soap with clear, warm water. Dry gently. Push back the skin about the nails. Rub the hands with a lotion your hands seem to like. If you do this day by day, working as the work comes and giving your hands the care they need, they will be beautiful. Cleanliness is always the first law of beauty as it is of health. Cook’s Corner BY MRS. ALEXANDER GEORGE. SUNDAY IN JANUARY. BREAKFAST. Chilled Sliced Oranges and Pineapple | Waffles Creamed Ham Coffee Doughnuts DINNER. . Tuna and Shrimp Cocktail . THE EVENING STAR, WASHINGTON, D. C., FRIDAY <« Washington Better Bundle Up for the Inaugural Parade, and Be as Warm as Toast. Parade-wise, she chooses a three-piece suit and wraps herself securely in a warm robe. Under top coats “they” are wearing new Spring suits as shown at lower right. royal blue. BY MARGARET WARNER. WE MIGHT have a warm, sunny inaugural day, but the chances are all against it, in view of the warm weather we have been experiencing | recently. Something cold and blus- tery will, no doubt, be our fate, and we might as well be prepared for it. You can always take off a layer if you feel too warm, but when you get chilled to the bone and have to sit quietly in one spot for hours. it not | only spoils all the fun, but often is the cause of a severe cold which may Roast Veal Browned Potatoes Brown Gravy Creamed Carrots Cranberry Muffins Butter Apple and Celery Salad Grapejuice Sherbet Coflee SUPPER. Sardine and Pickle Sandwiches Tea Pear Sauce Popped Corn Bars POPPED CORN BARS 1 cup molasses 1, teaspoon soda 25 cup sugar 2 cups popped corn 2 tablespoons 23 cup shelled vinegar reasted peanuts 1, cup water 13 teaspoon salt 2 tablespoons butter ‘Boil, without stirring, the molasses, sugar, vinegar and water. When *“hard click” ball forms when portion is tested in cup cold water, add resy of ingredients. Mix well and pour onto buttered shallow pan. Press annoy you for days and even weeks afterwards. So let us take an ounce of preven- tion and be ready for anything and everything the weather man may give us, with warm sweaters and muf- flers, warm-lined galoshes (just to be on the safe side!) and some cozy snuggles or ski panties, all of which may prove very useful on the event- ful day. A laprobe is almost a necessity, too, and in one shop they are showing some that are specially priced at $3 and $4 in both light and dark colors that they are featuring for the parade. Snuggies are a very impor- tant item to keep the cold winds from chilling your legs. These come in several weights and lengths and if you get the best quality they are fashioned to fit the body without bulk. Some contain .25 per cent wool and down the top with back of knife. Stiffen and cut into bars. others contain 50 per cent, there be- ing a slight difference in price. If These two are beige and Sketched in Washington Shops. your knees get cold you may prefer ski panties that are long enough to cover the knees. These are splendid in a combination of silk and cotton with 50 per cent wool at $1 a pair. Visitors from the South who are not accustomed to our penetrating cold will welcome something of this sort, and visitors from the North who look upon Washington as a Southern city may be surprised at what we can show them in the way of weather | variations. | * % x % ;TH’E: three-piece sult, or any sort of | outfit for inaugural day, sight-seeing and travel to all points. If it is very beneath it, and if you are sight- seeing in warm buildings, you can often check your topcoat and still be well dressed and comfortable. Speaking of sweaters for under- coats, of course, you know about those cunning Dalmatian sweaters like peas- ant blouses, fitting snugly and shorter than the regulation sport sweater. They are nice in the solid colors with three rows of contrasting vivid colors worked around the edges and across the top of the one small breast pocket. neck. Flannel blouses are good for cold days during the next couple of months. They are called jacket blouses and come in all colors at $2.29. Grand for school, too. Scarfs make attractive gifts to take back home and already they are show- ing new Spring prints in lovely colors as well as some very interesting hand- blocked thin woolens. There is a wide selection for both dress and sports wear in all the shops. * x x % S UITS are again scheduled for a big Spring season. The man-tailored suit, the sports type and the ever-popular three-piece ensemble. Sketched at top is a three-piece suit of reddish-brown wool with a light flufly fur collar, which has tuxedo revers on its boxy swagger coat, with the points of the revers on the under- jacket overlapping the outer coat where the fur collar ends. The back has a stitched inverted pleat. Another three-piece model comes in a lovely honey beige with wolf collar. A two-piece suit with lots of new details is of a natural beige mixture, with collar, revers and lower edge finished with a band of stitching. There are two breast pockets with an outward swing to them instead of be- ing pressed flat, making a good model for the extremely slender figure. Un- like most suits, this one is belted. It is shown with & coral blouse. Very much in the spirit of the “Red, white and blue” is one of those unlined Shetland suits in royal blue with its “junior miss” look of abbreviated jacket closely buttoned from the collar down that are to be found in the resort section. But Why not wear it under a coat in town? ‘There is no law against it! In the man-tailored suits one shop is showing a nice group at $13.95 and $16.95 in grays, tans, browns and dark blues. There is sharkskin and herringbone weave, that nice “bank- er's gray” that looks so expensive, and chalk stripes. These suits come ‘Why do you tolerate the bare spot on that extra end table any longer? both singl breas It's just crying for a lacy doily like this larger one, which is about 12 inches = B anTado i ad across. Or if it's your dining room that needs replenishing, this is what you're seeking. For the sizes of the doilies were planned especially for a place doily, an 8-inch doily for the bread and butter plate] and a 5-inch tumbler doily. But if it's the cookie or sandwich plate that needs a new decoration, one of these will be very suitable. The pattern envelope contains complete, easy-to-understand llustrated directions, with diagrams to aid you; also what crochet hook and what material and how much you will need. To obtain this pattern, send for No. 354 and inclose 15 cents in stamps or coin to cover service and postage. Address orders to the Needlework Editor of ‘The Evening Star. 7 (Copyright, 10879 models and are the young business girl's best friend. They were good last season and they will be as good or better now; in fact, they know no season, for many girls wear them all through the year. There is going to be & lot to say about suits from now on. Por information concerning ftems mentioned in this celumn eall Na- Extension 395, between A suit and topcoat, makes an ideal | cold, add a sweater or flannel blouse | These sweaters have long sleeves and | button tightly from a high round | BY BETSY at puddings of all kinds, and I children for dessert at luncheon household, when I had heard a series of protestsagainst the monotony of the midday des- serts served the “little ones” The “little ones, incidentally, as- sume anything but “little” pro- portions when they have to be wheedled into enjoying their meals. As my maid says, “If one of 'em likes eggplant, the other one can't abide it; if one gets pumpkin pie the other one sulks 'cause he didn't get chocolate——" I must say, although they are supposed to eat everything that is put before them in the tradi- tional manner, there does seem to be a lot of pouting in a good many in- stances. The only member of the household that doesn’t squawk about his bill of fare is Skip-it, the rabbit. He takes his oatmeal and carrots, and no questions asked! By a superhuman effort I managed to get my mind—so-called—out of the rut in which it had been stuck, re- garding desserts for the young. I de- cided to startle them so completely with new and dazzling variations of old themes that they would be forced to eat, whether they wanted to or not. And, amazingly enough, it worked. We even called the dishes by other names, to add to the confusion. In conse- quence a goodly quantity of important nourishment has slid down unprotest- ing throats around the home for sev- eral days. I am keeping my fingers | crossed, and praying that my in- genuity holds out. * x x X A FEW of the prize winners follow— | just in case some of you may be | in the same predicament! You can | change the names, if you like—they do | sound pretty silly! | CHOCOLATE SURPRISE. Heat 1 quart milk in a double boiler, and when at the boiling point, stir in !z cup washed rice. Add to the mixture a little salt, 5 tablespoons granulated sugar, 1 tablespoon butter, 1!, tablespoons grated chocolate and 1 teaspoon vanilla. Cook altogemer‘ for about two hours, and serve hot, with cream. BLACKBERRY MERRY-GO-ROUND. 1)2 quarts canned blackberries. | 1 cup sugar. 2 tablespoons butter. Biscuit dough. Drain the berries well. Roll out the | dough on the board to about !2-inch thickness, and spread it well with | melted butter. Strew half of the | berries on top, and cover with half | of the sugar. A little lemon juice and Betsy Caswell. | roll. Place roll in a well-greased pan, | | surround with the rest of the berries and the sugar, and bake in a hot oven for 20 minutes until crisp. Cut in Children Should NE of the problems | doubtlessly originated when Cain and Abel first went | a-courting is how much right parents have to interfere in their children's love affairs and pick out their mates for them. Fathers and mothers have always believed that they had a right to regiment their sons and daughters’ hearts and direct their affections in the proper channels, while the chil- dren have contended that, as they were the ones who had to live with those they married, it was their priv- ijlege to please their own taste, and not their parents’. And so the battle has raged on from generation to gen- eration, and is still going strongly. Unfortunately, the question can | never be settled, because there is so much to be said on both sides of it, and one argument seems about as convincing as the other. Certainly parents speak no less than the truth when they tell their children that it takes more than a passing gust of on, or a fancy for a pretty face, or & bit of hero worship for a gridiron star to make a happy marriage; that romance does not last and that only marriages stand the wear and tear of life that are built upon solid founda- tion of common sense and reason and the ability to supply a family with three square meals a day. * x X X TARENTS are also justified in try- ing to keep their adolescent chil- dren from commiting hari kari by making premature marriages before they are old enough to know what they are going to be themselves when they grow up, much less what they are going to want regarding a hus- band or wife. And it is their bounden duty to move heaven and earth to keep Mary from wrecking her life by marrying a drunkard, or John from tying a millstone around his neck by picking out some little flibbertigibbet without heart or brains for a wife. It is folly to contend that parents have no right to any say-so in their children’s marriages, because not only are a father's and mother’s happiness wrapped up in their children and they are made miserable if John and Mary are unhappy, but when their chil- dren’s marriages turn out failures, they must pay the price of their chil- dren’s mistake. You can't let your adored son or daughter starve, so HE other day a friend of mine wailed over the telephone: “For goodness sake, give me a recipe for a good rice pudding! The family has balked I supplied the desired information, and she rang off sounding a mite more hopeful. As a matter of fact, the conversation had set me to thinking over the past few weeks in my own | beat the egg yolks with the sugar. Add | the hot mixture slowly, together with | spoon vanilla. (the kind with skins on are best) in JAN < CASWELL. don’t know what on earth to give the time!” slices and serve hot, with the sauce from the pan and a little cream. Canned cherries may also be used in this way. PEAR CONDE. 1 cup cooked rice. 2 cups milk. Yolks of 2 eggs. 1,2 cup sugar. Salt, cinnamon and nutmeg to taste. Scald the milk with the rice, and the seasonings. Cook in double boiler until thick, and flavor with ; tea- Cook canned pears their own sirup, to which a little lemon juice has been added, until soft. Mound the rice on a platter, and surround with the pears and sirup. Sprinkle with finely-chopped candied ginger, if desired, or with a few chopped nut meats. PALEFACE PUDDING 6 slices whole wheat bread. 3% cups milk. 34 cup molasses. Butter. Remove the crusts from the bread, and spread slices with butter. Arrange them in a greased baking dish, and pour over them the molasses, and 3 cups of the milk. Bake for about three hours in a slow oven, stirring several times during the first hour of | baking, at the end of which, add the remaining milk. Serve hot, with cream, or ice cream. PINEAPPLE CHARMER. 13 cup butter. 12 cup sugar. 2 eges. 1 cup bread crumbs. 1 cup crushed canned pineapple Cream the butter and the sugar together. Separate the eggs, and add | the beaten yolks to the butter and | sugar mixture. Then add the bread | crumbs and the pineapple, from which | most of the liquid has been drained. | Turn into a greased baking dish, and | bake for about 35 minutes in a mod- UARY 15, 1937. WOMEN"'S uising Children’s For Stay-at-Homes “Vacation” Frock Will Give Illusion of Sunny Climes to Wearer. when jobless Tom brings home his penniless bride there is nothing that father and mother can do but support them. Likewise, when Sally loses her taste for her husband and divorces erate oven. Serve hot, with cream. GUESB AGAIN. 4 small apples. 1 No. 2 can halved peaches. 4 large double macaroons. 2 ounces chopped almonds. 1 tablespoon butter. Peel apples, and cut in quarters. Drain the juice from the can of peaches, and cook the apples in it until they are soft. Then add the peaches, and cook longer until both fruits are soft enough to mash easily. Puree them with a potato masher | until smooth and free from all lumps. Have the almond chopped very fine and roll or grind the macaroons to | Place a layer of the peach- | apple mixture in the bottom of a buttered baking dish, sprinkle with | the almonds and macaroons, dot with | butter, and top with another layer of | cinnamon may be added if desired. | peach-apple. Continue thus until all Fold the dough over on one end, and | ingredients are used, ending with the crumbs. crumbs and almonds. Bake in moderate oven for about 40 to 45 min. | utes, until top is well browned. Serve te hot, with cream. Discuss Prospective Marriages With Their Parents. that | bound to take her in and divide their |income with her, no matter how meager it is. We all know dozens of men and women who a-e the real victims of Tom and Sally can't get along with their wife or husband, so they part and dump down their children as a matter of course on their parents. Mother is turned into a nursemaid. Father has to keep on working after he had planned to retire and take life easy. The quiet house is turned into bedlum by noisy youngsters. The income that was comfort for two means pinching | economies when it has to be spread | over the diets and doctors’ bills and their children’s divorces. education of children. * x x x THAT is one side of the question But, say the children, our parents give no inspiring example of con- nubial bliss themselves, so what guar- antee have we that they would be more successful in picking out our husbands and wives for us than they Be- sides, husbands and wives are purely It doesn't really matter what you get just so it is the thing that suits you, and our likes no more jibe with our parents’ in peo- ple than they do in food and the were in picking out their own? a matter of taste. movies. The very quality that appeals to us in a boy or girl may be anathema to our parents. Every mother would pick out for her son a nice, quiet, do- mestic girl, who is kind to her old mother, who would never waste his money on frivolous gewgaws or want to step dut anywhere except to prayer meeting, but that kind of a wife would bore the son to tears. He wants as a life companion & woman who is pretty and gay and on her tiptoes and who would keep him always inter- ested and excited. Every father would select for his daughter’s husband a middle-aged, settled man with a bay window and e big bank account, when what the girl wanted was somebody to give her & thrill, not pay her bills. And the bet- ting is ten to nothing that after she got tired of yawning in the face of a stuffed shirt she would buy a ticket to Reno. So there you are, and just how far | parents are justified in making and breaking their children’s matches, no- body knows. DIX. DO (Copyright, 1937.) Chocolate Substitute. Two tablespoonsful of cocoa may be choco- substituted for each square of late called for in recipes. \ BY BARBARA BELL. E CAN'T all dash off wL Southern climes, but there’s | no reason why we shouldn't anticipate Spring with a stunning little two-piece frock like | today’s model. The dress, with fitted panels and no real sleeves, leaves| room for future sun bathing. But in the meantime the jacket, very pert with snug waist and lapels, covers up, and a soft scarf folds about the neck. | Those of us who live in cold climates may want to make the dress with higher neckline, so it will be useful | in the house and at the office. A pretty checked silk or gingham or| linen will make any woman feel and look like Spring herself! | Barbara Bell Pattern No. 1218-B is | available for sizes 12, 14, 16, 18 and | 20. Corresponding bust measure- | | ments 30, 32, 34, 36 and 38. Size 14 rial. | tive, practical and becoming clothes, | selecting designs from the Barbara' Tips on the BY LUCIE 'AMIN-RICH beet tops, young and deliciously tender, from West- | ern truck farms; fresh, crisp spinach, | | baby kale, escorale and turnip greens | are begging for a place on your mid- Winter menus this week. You will find the markets featuring these | greens at their best. Baby garden carrots, turnips and | tiny red beets—taken from the warm | Southern soil and sent by air to local | produce stations, arriving within 24| hours of the time they are pulled from | the ground—are especially fine and | among the most desirable and reason- | able items to be found at both the grocery stores and markets. Small, sweet, “June” peas, pods crisp and well | filled, green and yellow snap beans— two year-round favorites—arrive daily in splendid lots, and prices remain steady. Broccoli, one of the hardy Winter | favorites, is at its best just now—the | flowerettes are firm and green, and the stalks are tender. Brussels sprouts continue to arrive in good shipments, as do large fancy French artichokes and mealy baby limas (shelled and un- shelled), young okra, peppers and | green and white Summer squash. You will find cauliflower especially tasty, even though the heads are not pure white, as they were the first of the season. New York State and Savoy cabbage are still plentiful, de- spite the rumor that there is a cur- rent scarcity, Hothouse asparagus from Illinois continues to arrive in regular lots. It appears to be very good, though the price is somewhat unsteady—up one day and down the | next. It is conveniently packed in | small bunches, 12 stalks to the bunch, as well as larger-size packages for family use. Mushrooms and eggplant, the two versatile meat substitutes, are both plentiful and reasonable. Oyster plant and Winter parsnips, small sweet onions for boiling and creaming, large Spanish onions for salad and French frying, mealy Idaho baking potatoes and tender “new” ones round out & good vegetable list. * x x x IN THE salad greens we find nice, firm Iceberg lettuce again at its prime. The new crop has arrived at last, much to the delight of merchants and customers. The heads are per- fect throughout—fxee from the yellow spots found on the last of the old crop—and the leaves are pleasingly green and crisp. The Boston variety continues to come in, but in small lots. Romaine, a new crop—finest to be seen so far this Winter—is also plentiful and reasonable. French endive, however, is scarce this week. The small hothouse tomatoes are conspicuously absent from the stands. The new crop will not be coming in now, according to merchants, for ) BARBARA BELL, Washington Star. Inclose 25 cents in coins for Pattern No. 1218-B. Size...... Name cecececcecccmmmmmmnnanaan (Wrap coins securely in paper.) Bell well-planned, easy-to-make pat- terns. Interesting and exclusive fash- ions for little children and the diffi- cult junior age; slenderizing, well-cut a - | (32) requires 5!2 yards 35-inch ma- patterns for the mature figure, after- noon dresses for the most particular to be found in the Barbara Bell Pat- tern Book. Food Market EBERLY. another week or so. The garden va- riety from the West Coast, however, arrives daily. Avocados, radishes, small “Spring” onions, hothouse cu- cumbers, chicory, fresh parsley and potted chives ,too, are seen in gen- erous lots at all the dealers’. R 'TRAWBERRIES, red-ripe beauties of mammoth size and full of flavor, are seen generously displayed. They have dropped again in price, due to the record-breaking crop, and are now just about as cheap as they are during the Summer. (Not only are these | berries ideal for the Winter dessert | course, but should also inspire thoughts of preserving.) Rhubarb, the hot- house variety from Illinois, and large, ripe pineapple from the tropics, are two more items that should beckon the jam kettle down from the pantry | shelves. Large, sweet naval oranges, juicy tangerines, grapefruic. Kuui U, limes and lemons are all in their prime and unusually reasonable. Pomegran- ates and persimmons are also plenti- ful. They appear to be claiming an exceptionally long season this vear. Tiny blushing Lady apples, and large | imported Belgium grapes, two fancy fruit bowl numbers, seem to be linger- ing, too. * ok ok X RESHLY killed young turkey con- tinues to be a “best seller” at the poultry counters and since dropped considerably in price it would seem that no finer and more reason= able piece de resistance could grace your Sunday table. Large capon for roasting, Long Island duck, young and tender; small broilers and fryers, baby keats and jumbo squab, however, are all equally tasty. Many of the stands also continue to feature faney rabbit as the ideal dinner treat, and con- tinue to list them as the meat bargain of the week. Beef, both the steak and roast cuts, is listed on the Winter meat sale list at very low figures, as are lamb and pork. The three favorites will be sure to claim a place of honor on the din- ner menu once you note the low prices. FEALTURES, Desserts Prepare for ‘Springtime Permanent Time to Get Scalp and Hair Into Condition. BY ELSIE PIERCE. 'HOSE of you who have had a severe {llness at some time or other know that long after you started making your comeback otherwise, your hair “acted up.” Hair has a way of doing that, months and months after you expect. At this time of the year, what with the party season at its height, with probably more shampoos and settings | than usual, with the artificial heat of | the dryer or curling iron, with ex= posure to the elements and the heat | indoors the hair is apt to be quite dry | and brittle. And if it isn't up to par | right now it will be a sad sight when Spring comes. | You owe it to yourself, therefore, | for twofold reasons to take your hair |in hand. There are ointments and | unguents, herbal medications that you can rub into the scalp right after the | shampoo, parting the hair in sections and applying it to scalp while the im" is wet (this is done in many of i the finest salons throughout the coun= | try). There's the old-reliable and ine expensive warm olive oil treatment be- | fore the shampoo. You can give your- self this treatment at home, or recruit | some one in the family to give it to | you. And Zollow with vigorous mas- | sage. | If you are shampooing your hair at | home there are several things to re- member for healthy lustrous hair or the lack of it can, very often, be | traced to the shampoo. First, be sure that you are using a mild and repu- table cleansing agent. Second, rinse, rinse, rinse. Soapsuds left on the hair can cause what we call soap dandruff and leave the hair looking dull and “dusty.” Acid rinses such as lemon and vinegar are very popular because they cut every bit of soap curd and add sheen to the hair. Third, you have a decided advantage in that you can dry the hair by hand instead | of under artificial heat. Rub gently | with warm towels until all moisture is gone. | After the hair is dry a little bril- | liantine may be used to impart a little necessary oil, leave the hair glossy and more pliable. If the ends are very brittle or break- ing the best you can do is to cut them about a quarter or half inch above the breaking point (or have the ends | thinned down) and treat the hair to {oil. Half castor and half olive oil make a fine mixture. | It there is dandruff or any simi- | lar definite scalp difficulty, get after | it. Particularly if you are conteme !platmg a Spring permanent. It's not one wit premature to think about that | right now! My hair bulletins, outlining home shampoos, rinses, etc., may be had for ‘a self-addressed, stamped (3-cent) | envelope. Heat Aluminum Pans to Prevent Warping. To prevent new aluminum pens | from warping, heat them slowly over |an even fire. Aluminum utensils | hold the heat well and are great aids |in speeding up the cooking process, but they become very hot and, for that reason. must be handled care- Send 15 cents for the Barbara Bell | ycung women and matrons and other = . fully. Food cooked in aluminum pans Pattern Book. Make yourself attrac- | patterns for special occasions are all should not be left in them, since the | pans easily become discolored. | = Keep Cooky Dough Soft. | Cooky dough stored in a refrigera tor often becomes hardened on the surface. To prevent this sprinkle the dough with cold water and wrap it tightly in waxed paper before you store it. f=—— ATWOOD GRAPEFRUIT || For Breakfast Luncheon or Dinner is always Refreshing and in Good Taste — whether served to embellish a Banquet,oras a Breakfast Fruit, Salad or Dessert, | Every Day at Home. | | LOOK FOR THE NAME Wholesale Distributors it has | DONT SUFFER FROM CONSTIPATION | Read this letter from Wm. C. Billins | 1330 19th St.. Denver, Colorado: *“Whe 1 had eaten & heavy breakfast, I woult feel logy. After & couple of days of this I would have to take a laxative. “One morning I had BRAN. It beats any me in shape every day. Everybody knows that taking medicin all the time is an unhealthy habit. Hot much better to end common constipatiol by enjoving this safe, natural food! Eellosg's ALL-BRAN relleves commo! constipation because it gives the bod: “pulk” it needs. It absorbs twice it weight in water, gently exercises ant sponges the intestines clean. Try it for a week. If not satisfied, you money will be refunded by the Kellog Company. Two tablespoonfuls daily ar usually enough—with every meal 1 chronic cases. Serve with milk or fruits Sold by all grocers. Made by Kelloss U Eattle Creek. Helloggs in Battle Creek. Serve All-Bran Regularly for Regularity s ] dish_of ALL tive. as it keep