Indianapolis News, Indianapolis, Marion County, 1 March 1902 — Page 21

>v£L

THE INDIANAPOLIS NEWS, SATIHIDAT, MAECH 1, 1901;

INTEREST TO WOMANKIND

H MS gown moat nccewMir In sprtnc i* • taUor-m«<S« on*, wblch now litti* resemblet tlM original tftfior «owil It hM bi«n •laborated from time to time, tfid la far in adirume of the aeyer* ooatuRM of- a few reara ago. Even then u waa hr no meana a cheap garment, for it bad to be made hr the beat of tallora, bet 4ta true worth waa diacovered in the

'‘wMur,"

The ^good, old-fashioned tailor gown, which waa <rtegaat In Ita alinpUottr. 1« hr no aMhoa unheard of. Indeed, the beatdra^ WOtMo atureUng to It for aetual aertlos, but there are gowns with stitched banda, plaits, and tuoka hr the thouaaada, which aeem to suit the nuuwes better. It waa ones an nnuatial thing to sea the akh^ of a tailor gown trimmed in any way, but this spring we will hare bo* plaits galore, shaped at the waist and

widening with the skirt

New York cerrsspondenta insist that the Paris strles shew skirts clesrtng the ground br an inch and a halt These are drop skirts luing oyer silk linings, and can onlr be claimed aa tailor suHa br virtue of their fine and beavr cloth. Where stttohing in anr form Is a part of the sktrt trlnuning it either atarta from or terminates at the kneea, for the sweeping flounce effect must be pre-

serve

French ehevlota, EngUeh and flooteh tweeds and the coarse homespuns are beet suited to the rough and readr tailor gown. Those intended for Saster gowns will be of the light blue mohairs, tan and gr*r beigea, the Ught shades of <mnvas and silk. Ther are to be trimmed with Oriental mnbrolderlss and passementeries and with tte new fancr braids. In MIk fuits, ths Louis XV deslgiui frill f irevall for coats, with variations in ths vm of cutaways. For the rough cloths, it Is predloted that Xtoas and short jacket* generally will be popular. fttitehing Is about to be replaced by silk and mohair braids,, which come In the most' remarkable shades and patterns. On plain materials they will And great favor as ttm season advances. Velvet lults .also are on the list for Easter gowns, and there Is a fancy for cloth kWts anfl velvet coats in. the delicate shades and wbHe. White gowns of stprm serge with dotted velvet coats wlU maks the handsomest of

costumss.

Perhaps no. fabric will play a more im portaot part In the spring outfits than

ilvet in those fight

panne velvet in those fight shades which reflect the sunlight to beautifully. There is a navy blue and a black, both with tiny white mn dots, whteh will be cut into yards upon yards of ttimmliig for spring gowns. Betidda panne there Is a new, thin velvet; which ll especially adapted jtor

warm weather wear.

Some of the prettiest gowns now being mads art of etamlns, trimmed with silk of ths sams color. lAese silk bands are usually embroidered either with French^ knot# or with patterns of flowers and vinesk Thers Is also a new style this Spring of trimming dull greens and reds with ursam white moire In horisontal lines. or with a cluster of tabs here apd there. Handsome buttons and stitching finish so many ai the new gowns, as did thoss M ths winter, that tt is hardly neo•Hsary to call attention to the fact that they win have a place on the Easter

drsfisf.

The eittmlar fleunee is even seen again on the spring and summer modele. In fact while the flaring sktrt Is In atyls we could not do without the flounce and the

ttimlilss and lawns require It.

The ht#^ Eton is a good style for the spring iHg^t, and la made with two or

three small pepluns. piped with silk or ths flMiterial used in trimming tbs rsst of the gown. To shape these pepluns correctly is no easy matter, and they require the skin of an artist. *<Jfay street suit* are good investments ft thto time of year, that they may be on band for the first warm days. Brown cloth Is pretty, too, nut Is a color one tires of quickly. Taffetas and foulard silks will be made with elbow sleeves and with yokes which can be removed at the wearer's pleasure. l^x plalu ars ths thing for silk gowns this year, and a pretty fancy is to have tbs foundation skirt of a plain color with many narrow box plaits, shaped wider toward the hem of the skirt, of a differeot pattern. There la then a black velvet ribbon encircling the underskirt and showing B between the plaits. Cream slbeline makam a stunning coat and skirt suit, with panne velvet hat to match. , It should be trlmmM with openwork embroidery, through which the pals pink or blue silk lining shows. Ifi pink Is the foundation color, a touch of f ink on ths hat adds much to the ^ect. Ink roses or a panne velvet bow of that shads would be sufficient. linen gowns for street wear are being made of the medium heavy weight in

shirtwaist will be of white, but some of the prettiest waists are those in tans and blues with deep stripes of cheviot. They will be amoitg the first seen when winter jackets are discarded. From now on, gowns of chiffon net. lace and voile, which have been us^ for evening purposes. wUl find a place among the other dainty and thin materials for aftemooh wear In spring. A pretty lace gown Is of Italian net over white satin and chiffon, decorated with black velvet applique. The shirtwaist with a tailor-made appearance always has the admiration of weil-dressed women, but It Is not going to reign supreme this year. The waist which has a few bands of openwork emiWoidery with embroidered fronts and cuffs Will be extremely popular. Pongee will be one of the popular fabrics for shirtwaists since the beige shades are so much worn. It is covered with plaits and tucks, and has all the varieties of handwork Imaginable upon It. As shirtwaists are all more or less alike, their success depends upon the choice of material and color and their

THE MODE.

J. W. M.—What would be a suitable gift for a young woman on her birthday anniversary? A.—Cardcase, book, silver purse, or any little trifle of personal value would be appreciated. Perplexed—Would a corduroy velvet jacket, made norfolk style, be appropriate for spring, to be worn with a short jvalking skirt? My skirt Is light brown, and I want color to match, but can not match the cloth. A.—We suggest that the jacket be mad* of silk, as corduroy is too warm for spring. Emily—Most of the girls of my acq^lntance can afford handsome Jewelry. Do you think they could detect the difference If I wore imitations? A.—Certainly; if you can not afford jewels it is no disgrace; wear none and affect simplicity; It will be to your credit, as jewels look out of place on young girls. E. M.—Pleas© give recipte for old-fash-ioned apple Jelly. A.—Pare and chop twenty Juicy api)le8; put them into a Jar with the rind of four large lemons pared and cut Into bits; cover the Jar closely and set Into a pot of boiling water; keep the water boiling all around It until the ap-

young woman of eighteen, who le five feet seven Inches In. hight? (3) What is the latest style of dancing? A.—Hardly. (2) Within an Inch of the ground. (I) Consult a dancing master. Subeerfber—If a gentleman calls on young woman, and while there ia introduced to another young woman, should be leave when the latter does and escort her home? (2) When a young man leaves a house where be has been introduced to those present, should he speak to each one separately? (I) Is It proper'tor a young man to walk between two women, or should he walk on the side toward the street? A.—No. (2) No. (») On the side toward the street. v Ethel—X can cut a sleeve to much advantage by not observing the perforations; will It make any material difference? How should wash goods be shrunk? (5) Wll Swiss shrink? A,—If the material Is striped, attention should be paid to the perforations, but In plain goods ft makes very little, If any, difference. Of coum, we do not mean that the sleeve may be cut crosawtse of the goods, but two or even three inches has no effect. If your material is wash goods, shrink before cutting. ^ Dip the material (folded) Into hot water then Into cold, and allow It to become perfectly dry before repeating the process. After the second time it should be pressed. (S) Tea. Never make a Swiss gown without allowing for two or three-inch tuck, to be let out before laundering. Mrs. J. C. R.—If I change my place of residence In the city, how should I announce It to my friends? (2) In serving a dinner, should the wife serve her ^jart of the dinner while the hukband serves his, and should the servant pass everything for both of them? (3) Should she pass the bread and butter before the

life-:

blues, pinks, greens and tank. Stitched bands ars ths trimming, but women who can embroider may have beautiful gowns with bands of embroidered whits linen on the skirt and blouse. For instance, cadet blue linen with white bands having emr broidery in navy blue is stylish and artistic. This arrangement disposes of the color correctly. The same Idea is carried out on a pale green linen, the bands of which ars embroidered In a dull deep green. Ths beautiful embroideries in nil the shops indicate that our shirtwaists and summer dress'ra will show much of this form of trimming. All over embroideries ars more in demand than ever, and have almost doubled in prica The dressy spring

absolute neatness. The way they are put on is* not a small point, either, ax many women seem to thinks for the effect Is entirely lost. if they are untidy about the waist and belt or If the qollar is 111flttlng. A shirtwaist really needs to be pinned down all around the waist.'Only one woman in a hundred has such a- figure that she can disregard pins. There Is a long list of materials for summer shirtwaists which goes through French linens, Scotch madras, white lustre, cheviot, batiste and pique with infinite new names and flaishes.

pies are dissolved; strain through a jelly bag, and mix with the liquid the juice of the four lemons. To one pint of the mixed Juice add one pound of sugar: put in the kettle, and. when the sugar is melted set it on the Are, and boll and skim for twenty minutes or until l^becomes thick. Marjorie—In giving a luncheon at a club in honor of one’s guest how should the Invitations be worded? I should like to use visiting cards. A.—In the upper left-hand comer appears the name of the guest. Under the eq^a/ed name is written— Luncheon oneo'clock; and in the lower right-hand comer, the name of the club. O. A. H.—Should a woman speak first to a man when he does not look up but passes her without any show of recognition? (2) How long should the dress of a

PLYMOUTH WOMM'SCLi

A LITtRAftY AMOOIATION THAT DATES BACK THIRTY YEARS.

IT KEEPS A WAITING LIST

So K«on ,it tho pomand for Mtmbtrthip—RurpoM and Work of Club —Oflteara and Mtmbera.

PLTMOirrH, Ind., March L-Thirty y<»ar8 ago ihsra waa formed in this city what waa then known aa the “L. L. B..** or Ladlte* tdterary floHety. which continued to meet more or leas irregularly until a reorganisation waa effected In lEO, w'dig a oonetitiitlon waa adopted, the yaeaebeirehip waa fixed, and a program Waa outlined annually tor each yearie work. Tbe name waa chkhffed to the I^ymeuih LlterarrT Aaeoctatton. Out of thie haa grown the present Saturday Club, a iociaty of women that for aertn yaan haa atood among the pfomlnedT oluba of the kind in this part of the State, and is the leading social and literary organisation In Plymouth. The offleera for the current year are: XTeetdent, Mr*. Arthur Underwood, one of the original memjMsrs; vloe-preaMent, Mra. Oeorge H, Tkajnir. Jr.; aecretary and treaaurer, Mra John C. Butler;' leader, Miee AUee XUnger, and preaa refiorter, Mra Dr. J. W. Smith. The four principel offieera and Mra Chartee E. TVmn ooaatitute the ^ogram commlttoe, and Mra Smithy Mri. Toan and Mrs. John Blaln are the committee on eatertatnment. The honorary list, e^nprlaed of thoaa who have BMWfd away, but retain their msttberahtp, oootatna aeveatoM aamea Ttie work of the ^ub hae been given largely to Uterary aa4 hlstorioal aubjeota, amnttd matbodkally la totxnm, that for tha ^raaaat yoar bMag a study of Indiana. itaf'history. Madtug tibaramera and praeent eeaditlMw. Amoag tha laatum adopted and aueoaaafuUy carried out tn past ybar* bava beea a oouree of parlor lecturw ^ home talent, a eerleu of 'Tourtat eoclaka," with deimiptlona of travH. a ayateiaMaUe study of tha GMumUan Expoaltloa at cadoago, a ooune In parttomenpraattee, a aeaaoa WC aaodthly open which the men wwolnrited to partictpaito ta the diacMwioua, and aevantartalnmiata by outalde taJhat At the togster mcetUigA MM aaoh Baturdey aftanMOn. current enrents ere diaovneed. the question box la ofton uaad. and at tOU . call each member responds with a quotation fitting the Buhgeci t«r the day. 'nkeMapirday Club airaatco wttb tbe Btate iNideratifm of woSsmi’b Clutaa and takto tptereot tn tha affatra of othmr organiaadiotta. •SE

Members of Plymouth Literary Assoc'n

HR8. J. C. CORBIN.

MBi. JOHN W. SMITH.

UBS. ADA B. BUTLER.

n MRS.^JUUA K. BLAIN.

MISS ALICE C. KLINQER.

MRS. R. B. OOLESBES.

MRS. C. B. TOAN.

guest^ are served? (4) In wishing a setfond helping, should the servant be called to pass the plate? (5) Should the crumbs be removed after each course? (6) When Invited ta a function, should the hostess bo Informed if th^e Is an out-of-town guest whom you wish to take? A.—Your friends will find it out without announcing the fact, (E) Yes. (3) The butter should be served in individual br^d and butter dishes. <4) It Is not necessary. (S) If there are any crumbs they ought to be removed. (6) Certainly, Uraua et Leo. Look straight ahead of you, Adam-Zad, O bear that walks like a man! Do you see that Hon, bold and bad. That stands by the side of Japan?

THE ART OF PHOTOGRAPHY

NATURAL POSE NECESSARY TO SUCCESSFUL PICTURE.

A BACKGROUND EVOLUTION

Charles Dana Gibbon’s Part in it— Poster Effect Popular — Children the Most Interesting Studies.

looks K is

looks natural thea. If person stiff In a pfe-ture, the whole * thing

spelled.

“Women gre the best patrons of the nnotographer's shop. And they are tbe hardest to please, too. All of them wish to be made pretty In tlie picture. That la possible, of course, to a certain extent. Harsh lines that mar the taelai exiMreislon may be toned down and other defects modified. Elderly women like to be made youthful in their photographs. Women sixty years of age often tell me; do make me look young.' "The effect of lights end shadows on a picture is Just beginning to be appreciated. Sharp contrasts will do more to mng them out than any one other thing. I make ft en object not to have too mu<m light on the figure. Ai sharp high light on the face and another on the -bands or some other part of the body are sufficient. In my estimation.”

Photography is no longer a business, according to one of the new school of picture makers. "It's an art," he declares, "a^ much an art as drawing or painting." Some of the pictures he has In his studio

testify to that belie'f.

There is one prime essential to posing, he says. "Let your poser be at ease,- natural, If you would have a successful picture. I seldom touch him, or even suggest his position. A casual Invitation to be seated will do more to bring the desired result. Then he will sink into the chair in a way that is characteristic of him. That's what I want. Ijct the pic-

ture reflect his Individuality.

"The day of the background of painted scenery is gone. You never see a pile of rocks in the.up-to-date photo. Instead, there is the plain black or white. This evolution is due in part to Charles Dana Gibson. He was the first pen and ink man to use plain backgrounds. Many of the things you find in photographs of today may be traced to his drawings: their simplicity, for instance. Like his work, the object Is to concentrate attention on the figure in the foreground. Nothing

that will detract from it is used.

“With women, chic poses are most desired. A sort of gauzy effect Is effective, too. So sometimes I drape the poMr In chiffon. Several unique ideas in photography of this sort are used now. For instance, the style known as the Gibson panel. In' that the background la sketched in with regular drawing pen and ink. Sometimes the flgujre is outlined, too. That gives it a poeter effect, which ia popular. Ever since Aubrey Beardsley's pictures first began to be the rage, the poster effect haa beea gradually growing in photography. Now It may be noticed in almost

all pictures.

“Artist's proofs are a new styled photograph. In them the likeness is printed right on the card. They are deucately tinted and seem to fade away aa they . near the edge. Then they are fitted In ■ a booklet. To add to the artistic effect, i the backs of the bo<fitlet are made of com- | mon wrapper paper. Platinum finish is another new idea. | . Chiidrwn the Moot interesting. “Children are the most intwesting | studies. 1 make a specialty of taking | their pictures. It appears the most dtffl- j cult line, but there is a method by which ’ it Is simplified. I do not take the little one to the studio until 1 have won its con- | ftdcnce. Often that takes time, but it is j the best way. Thea 1 try to get the pic- ' ture srlthout the child know.'ng It. It i

WHAT TO EAT.

Conducted by Katberin* Kurtz, Marquette Butting, Chicago, to Whom all Inqulrlee should be addressed. Alt right reserved by Banning A Ca, Chicago. Ways of Serving Fruit. With the abundance of fruits,; foreign and domestic, in our markets, all the year round, there are many housewives who have not more than half a dozen retflpe* for their preparation for the table other than stewing or serving uncooked. The housekeeper whose preserve closet Is well stocked with fruits need never be at a loss for some dainty to place before family or guests in form of dessert. Those not so provident, or whose mode of livjng will not permit the laying In of stores except in quantities for Immediate use, find it more convenient, and generally more economical in the winter and early spring, to use such fresh fruits as are to be found in the markets. In households where fruit Is considered a staple article of food, how to serve it every day so that tt may ever, be a source of delight is a question of great interest to the housewife. Tbe apple seems to hold, relatively, the same place in^the fruit world that the potato holds among vegetables, and, like the tomato, partakes somewhat of the nature of both fruit and vegetable, inasmuch .that It Is a suitable accompaniment for some meata such as pork, goose and tame duck, more in the way of a vegetable than a relish. But apples are not always cheap or plentiful, especially tn the season when the rich meats are obtainable, and therefore many think It extravagance to indulge In what they regard as superfluous. This Is a mistake; far better to omit one or more vegetables, the dessert or even the salad from the menu, unless apples enter Into the salad preparatiSn, than fail to serve the wholesome apple with above mentioned meats. Oranges are quite as important and necessary as the apple, but unlike ~the apple, serve their purpose better In most cases when eaten uncooked. The dried fruits and the banana may be regarded as more substantial foods than apples and oranges, as their nutrient properties are considerable and they are much too heavy and substantial to take the place of accessories on the bill of fare. Such canned fruits as peaches, pears, pineapples and grapes are like unto the apple and orange in food qualities. The process of preserving changes their nature somewhat, but does not add to.their food value. When canned or preserved they may be considered as a dessert, either served plain or In combination with othery materials. If spiced or pickled, they belong to the relishes and appetizers. Compote of Orange. These are nice served with plain boiled rice and suitable for a breakfast or lunch dish or simple, wholesome dessert. Peel the oranges carefully with a sharp knife, remove all the white pith and cut the fruit in two Wen halves crosswise. With a sharp, pointed knife take out cor© and seeds. (Make a sirup of sugar and water and little lemon juice with a piece of stick cinnamon, having enough to cover the fruit when a layer is. placed In the saucepan. Boil them carefully until they are tender and clear looking; do not let them break. When they are done arrange them In pyramid shape on a dish, if served alone, or use them for a border for the rice. Boll the sirup down until it will thread, then pour it over the fruit. The compote may be served cold with whipped cream or with Bavarian cream, ice creams or plain corn starch custardi or puddings. Orange and Peach Mousse; Rub a quart of yellow canned peaches through a sieve. Add a cup of orange juice, strained, to tWo cups of sugar and boll until it makes a tblck sirup; then add to the peach pulp and let get cold. Whip a pint of rich cream very dry and drain on a hair sieve.' Add a little sherry or vanilla to the cream before whipping, to flavor delicately. Btir the cteam and fruit together, then pack It In Ice and salt and set in a cold place for three

hours.

A Froxen Fruit Pudding. Line a melon mold one and a half or two Inches thick with plain ice cream frozen smooth and firm. Fill the center with sliced bananas and oranges, can<« died cherries and pin'eapples and fresh white grapes if they are in the market. Bprlnkl© with powdered sugar and a little sherry or brandy. If you use wine, and cover with more of the frozen cream. Cover mold and pack It long enough to thoroughly chill the fruit. Serve with whipped cream or a rich orange sirup. Apples and Raisins. Evaporated apples can be Used and are almost as nice as fresh. Soak the apples over night. Seed one-third as many large raisins aa apples, and let them simmer In enough water to nook the apples until they are tender; then add the apples and cook until they are soft, but not broken; sweeten to taste. Prunes soaked and stones removed, may be used Instead of the raisins. Apple Slump. Take one dozen Greenings or any tart, juicy apple. Pare, core and quarter them: place in ,a stewing kettle or a deep basin over which you can fit a close cover. Cover the apples with a pint of hot water and set on back of stove. In five minutes poor over them two cups of molasses, not sirup. Ifeke crust of two cups of sifted flour, a teaspoonful of salt, two of sugar, i two of hfiklng powder and suffleient milk ! to make a soft dough. Pat this out so it; will cover the apples, having a rim of dough about half an Inch high. Cover the kettle or dish closely and cook for twen- ! ty-flve minutes without removing the! cover. Serve with plain cream or a sauce! made by creaming one cup of powdered sugar with half cup butter. Set over boiling water and add a cup of boiling watbr, whipping briskly with wire egg-beater. Flavor with grating of nutmeg. Fried Bananas. Beat one egg very light; cut large, scarcely. ripe bananas into four lengthwise strips; cover with the egg; then

Can you purchase any other food ' and get your moiwgg^ckiif you don’t like it ?

Wilbur’s Cocoa

is the cocoa. Costs less than most others nearly so good, and you get your mo'n|y back if you don’t like it. H. O. Vi ILBUR ft SONS, Pkilz(f«lpU»-Ne»

dredge well wltb flour and sugar, mixed, and fry a niq* brown. Sprinkle with lemon juice and serve.

DAILY MENUS. Sunday. BREAKFAST . Oranges Baked Beans Raisin Brosm Bread Apple Sauce Coffee DINNER I ■ Clam Bisque Baflbut Steak a la Germain Mashed Potatoes i t Spaghetti Croquettes Tonuito^lSauce Dutch Salad Bavarian Cream » Coffee .SUPPER Rye Bread and Cheese Sandwiches Oyster Salad Spiced Fruit Wafers

Cocoa

Monday. BREAKFAST

Fruit

Cereal Cream Boiled. Salt Mackerel Butter Sauce Plain Fotatoex Toast

Coffee -

LUNCHEON Curried Eggs . Rice Coffee Cake Tea

DINNER

Cream of Potato Soup

Beefsteak Pie Bak^ Potatoes

Spiced Cabbage

Apple Pie Tuesday.

BREAKFAST

Fruit Cereal

Creamed Dried Beef

Coffee

LUNCHEON Scalloped Oysters Hot Rolls Egg Salad Cereal Coffee DINNER Brown Soup Hot Veal Ixtaf Glazed Sweet Potatoes Bpioed Beets Cranberry Roll Hard Sauce

Coffee

Coffee

Cream Toast

INQUIRIES ANSWERED. Miss E. D. F. writes; Will you kindly send me a little menu suitable for an

evening card party?

Menu for Card Party.

If you desire something veify simple and yet dainty and new, we would suggest first olive and sardine canopes, followed by chicken salad in Individual' molds of tomato jelly wafers, salted nuts, bonbons, fancy, cakes and loe cream. Or, as sandwiches are now so popular and the sweet sandwich has almost superseded the fancy cakes, you might serve oyster cocktails, . chicken salad sandwiches, coffee, olives, cheese straws, bonbons and a sweet sandwich with cof-

fee parfalt or cream.

We have given the recipe for the chicken salad In tomato Jelly. The Jelly Is made from tomatoes seasoned, flavored, cooked and strained, a little lemon juice and sufficient gelatine to harden Into jelly are added and individual molds filled with the mixture. When stllT the center Is scooped out, the hollow filled with the salad; the bits of jelly melted and nm over the top and the molds set

Away to harden.

Chicken Salad Sandwiches, i For these the meat and celery is

chopped quite fine and mixed with either French or iftayonnalse dressing. 'Thin slices of bread are buttered Tightly, a crisp lettuce leaf laid on each slice, and

the meat spread between.

Shrimps and English walnuts chopped fine and moistened .with orange juice anu the bread spread with mayonnaise instead of butter, makes delicious sand-

wiches.

Sardine and Olive Canopes. " Cut small rounds from thin slices of bread with a biscuit cutter, fry them brown in a little butter, spread with mixtiure made by skinning, boning and' rubbing sardines to a paste with a little lemon juice, Worcestershire sauce and anchovy. Decorate the center with a star of mayonnaise and place a stuffed olive or pine ola upright in center of the star. Serve, of course, on lace paper doilies. Braised Sweetbreads. Mrs. J. B. E. writes: Will you please publish a recipe for braised sweetbreads? Take parboiled sweetbreads and lard them on upper side. Place In a baking pan half a carrot, sliced, half an onion, sliced, a small hunch of parsley and a few slices of fat pork. Lay the sweetbreads on these, larded side up; add enough stock or water to cover the vegetables. Cover the pan closely and cook for forty minutes. Uncove’" the pan for the last fifteen minutes to allow the sweetbreads to brown. Serve them with a gravy made with the strained liquor from the browned vegetables In the pan. The sweetbreads can be covered with a buttered paper and cooked In an ordinary pan. but the bralser is better.

J'able JPainfies for painti/Jaibkin

Aa the aeaatm app the dtmand for onr GRAHAJ H CRAd^ERS increases while thejf are good “all the year round.** They anne into special favor no# as a change from the heavier wiatec diet. Oruf* ggt Vuiila Wafert affiJ ' “just right” aa an addi^km tn anm tea or luncheon. Ask your groCQ|f| for all these goods. ....Jht.... Pqrrott-Jaggarf Bakery

y

LIESiq COMPANY'S EXTRACT Cof Beef ntatvds for health in the home tand ermomy in the

kitchen.

Qst the ffennin* liebig OompMjsBztrsct with blm tignatfurs

THE FOOD OF THE ROMAN

SOLDIER

Tb* grand old Roman warrtoTs who w<si .many vlctortaa, aubatatod chiefly on wheat carried in their knapsaAa and parched when raady tor use. The healthfulnwa of wheal a* a food haa been greatly depreciate by modem milling proceasas, that remove the ltf«-aust*Lntng gluten in order to make flour whita Many ee«k t« - remedy Ihla evU by eating cracked wheat of. mueh. In this form tbe ntaroh la ten thaS i half cooked. The result Is indigeatkm. anemia, constlpctioo, nen'ont prostration,. Wtok muss elea, rheumatism and other maladies. For complete nutrition, the whole grain must be eaten. Toaatad Wheat Flakea, aweetaned with Malt Honey, presents wheat in ah entirely new forta,

dir

etch eatlre kernel being preaeed delicatu flake, thoroughly dextrinlsed,

and toasted, making It immediately digeetlbiee

nto a thin,

cooked

Lest You Forget We 5ay It Yet— Uneeda Biscuit

Wizard Patent Flour It has the good qualities of both spring and winter wheat. : ; : ; Aik Your Qrooorfor a Trial Sack

“Gillies’

Jav-Mar-Mo

WMiBm

Coffea

206116.”

Sold By All Croooro

NONE SUCH

«TRULY NAMED.” There is none such mince meat as the juicy and fruity NONE Sirai ahNCEMEAT It is honestly mads and deanly sold. Compressed into air-tight, watsr-proof, cardboard packages, locents. Makestwolarge(orthree small) pass. Neper sold in bulk. Tell ns if yoor grocer won't supply you.

Mefrtlt-Sotik Co.. Syracuse. N.Y.

WHITE FLOUR BREAD IS IMPOVERISHED WHEAT ShraUfll Mfheat

Bisemt

is the bulwark of right living

and the True Bread that Builds Blood, Bone, Brdin «»i Body ; in correct proportions and as a hanionious whole. Health-making propertiess of the wheat, lost in srhits Soar, ars conservsd in Studded Wb^ BUkhm Sold by Grocers. Valuable Rec|pesiiie9ch package S«ni *» M for "The \'M»i Pniltfokm St*M fUm Mtomn is your ttlb proWwi#. THE NATURAL FOOD COMPANY, NIAOARA FALLS,

%