The Jersey City news., 1906-06-06
Nothing Will Clear the Com
plexion More Than the
Application OF This Delic-
ious Fruit
THE WAY TO USE IT
SOME THINGS TO REMEMBER
WHEN CARVING HOW TO
PACK DIsHEs-THE LATEST IN
HAT PINS.

come, has very positive value as SKIN
tonic, and none is easier and pleasanter
TO use. The berries should be on the
diet list daily. and in extra amount should
pe bdered to use at the dressing table.
Employed to its utmost the fruit is
used externally as we'll as internally, and
several most cleansing and bleaching COM
pounds are made from it. The fresh acid
acts as a whitener when put on the COM
plexion, while if allowed to remain for
any length of time it will give fresh
pink to cheeks otherwise pale. Taken
internally. the berry's acid is again val
liable, and clears the blood in way
most desirable, especially at this season.
The strawberry treatment should be-
gin by eating a large dish of the berries
every morning before breakfast. Ii halt
hour intervenes between the fruit and
the meal proper, so much the better. A
pint is none too much to eat at that hour
and they should be cool. but not iced, and
served only with sugar. Cream should
never be eaten upon strawberries by any
woman who values her complexion Tor
the acid of the berry, turns the cream.
and a highly indigestable mixture is
made for the stomach to get rid of.
If eaten regularly in quantity upon an
empty stomach they will do more to clear
the complexion than many a tne cos
metic. and so should be taken through
the day between meals.
A facial bath will bleach and cleanse
unless one has naturally red skin. then
ii should not be used. But a girl whose
complexion is freckled or tanned will lind
it whitening and at the same time 1t Will
give her a delicate color. 1t is always
to be remembered that it is slight stain
as well as a bleach and must be handled
accordingly. If, however, it has been
allowed 10 remain on too long or makes
the skin too pink, the color can be re-
moved by rubbing over with a slice OF
fresh lemon.
The simple bath is made by boiling a
quart of berries in pint of water. The
fruit need not be of the largest and most
expensive kind. but it must be fresh and
carefully picked over to reject any that
is old. 1t should simmer for Is minutes
of course, in a porcelain. lined kettle and
then is removed and strained through a
sieve. 1t will make no difference if the
seeds remain. Let the liquid grow cold
and then wash the face thoroughly, us
ing no soap. If there is tan or freckels
let the juice dry on the face and then
wash in warm water in which a little
borax has been dissolved. If, however,
only a simple wash is required it is well
to wipe after using the juice. and then in
spect the complexionl Should it seem
pink rinse in cool plain water. Ii the
best effect is gained it will leave most
delicate color on the face. This should
not be ustd oftener than once day.
a more economical way of using is to
bottle the juice when made and when
ready to use pour out half a glassful.
Apply this literally to the face with a
cloth. The effect will be the same as
though basin full were being used.
Keep the juice in the refrigerator and
make it fresh every other day.
Pure juice applied to discolorations OF
the face may remove them entirely. To
do this cut a berry in two and rub the
Juice over the stain. Let it dry in and
then put on another coat of juice Let
this stay for 10 minutes and then wash
with hot water If a pink spot remains
rub over with a fresh slice of lemon.
strawberry cream is more desirable
than any other kind when it is to be had
because of its bleaching qualities. 70
make it put dozen large ripe berries
into two ounces of almond oil and heat
it until it begins to boil Remove from
the fire and let if grow cold. taking care
that none of the water on the bottom be
retained Melt quarter of an ounce of
white wax with a quarter of an ounce
of spermacettl and when liquid beat
slowly into the strawberry oil, using a
silver fork Just before it hardens per-
fume with a few drops of oil of gera-
mum. Use this as any other cold cream.
1t should be kept in a cold place.
A lotion. whitening and cooling can be
made by letting few berries come TO
boil without adding water. To tea
spoonful of the clear juice. when cold
add an equal amount OI ueOuV4lAou sieo
hol. Pour this into half pint OF rose
water.
When carving be sure that your knife
is perfectly sharp, and have the joint
placed in dish of good size as near tc
the carver as possible, so that full contro
may be had over it.
A loin of veal should be started at the
small end and the ribs cut apart and
served with piece of the kidney and fat
on each plate.
A breat of veal should be separated
from the bfisket and both cut pieces
If loins of veal and mutton are joined by
the butcher they will be more easily
carved.
A leg of mutton should be carved
across the middle of the bone first and
then from the thickest part until the
gristle is reached.
A shoulder of nation should have the
bone part toward the carver and be cur
right across in thick slices.
A sirloin of beef should be placed OF
the dish with the undercut below, ther
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