davidaulloa/AmericanStories huggingface dataset:
The Bridgeport evening farmer., 1912-06-27
l!lll1lllery ]! q
 and Spicy suggestions Collected from Housekeepers All Over - the Country
@slpsbn with Mayonnalss.

Set .& can 6f the best. salmon into q e4n<epen of boiling water and boil for d4te4a minutes. Open and turn it out on the platter without breaking the tAins nothing that need be removed. Rqur over 1t a half pint of fsmayonnAise containing a dessertspOon of horse radish. Garnish with circles of hard- eoo1ed: egg and serve with saratogaa-
 D. R. Q.
 Green Peppers In Tomato Sauce.
 zEsut+slp two quarts of fresh tomatoes, n1d .0ne teaspoon of salt and boil over :a1Qufek lie half an hour, mashing oc- casionally strain. There should be a pint or -more. In casserole put half cup of olive oil, adding, when smok- l1l& hot, two cloves of garlic, minced. the raiIaed tomatoes, a tablespoon of mInckd pars1ey and three sweet basil or bay leaves. Boil ten minutes. Cut i6f1u16s teh green peppers from which ak<ms and seeds have been repoved. and add them to the tomato sauce. with. the sauce over the peppers s.
 z Lobster Salad.
 A good; clear 4! tlsh p ssesk should s!,,s., De with ee4a fine Open can of very move and drain a number of unbrokeu Ne4 A amall quantity of the stoch afcs1d be placed in a border mold and 665 upo6 the ice: when it has hardened 6 s--e, a row of sardines should be 1nt11z inzcarefully, on their baclka moi naf: add a little more stock, enough Inch, and 1eaye 1t to harden a little, ai before; thsp. ada al0theE xow of hsh 61d m tl1e mold Wi{h tic stock and
 lE4 4Ean flLe null Hrp1 When i
The Bridgeport evening farmer., 1912-06-27

pepper and brugh with melted butter. Place before very hot coels or under tho gas boiler aud cook twenty nin- utes. or 1t may be cooked for a loneer time in a very hot oven. When cooked the plank should be dipped into its frame and the fish garnished This may be done in mAiay ways, hut i'm nearly all cases the main garniture is mashed potatoes put thro1gh pastry tube, an shown m the following phot0sraph where icing is being put on a cake.
 The pastry bag and tube are moot helpful sacceseuries in the artistic serv- ing and garnishing of many dishes. 4A tube should be selected having g some what rounded 2 end with slits at the
The Bridgeport evening farmer., 1912-06-27
Dishes That Suif Epicure s Palate
How to Prepare Planked Shad or Whitefsh-varia
 tions of the Tasty Scandinavian Rosettes
 Angel Parfait nSs ss.

sides. When the material fn tho hoo is forced through this, rceettoG or nuk66
 borders or different forms CuD be mh1o
 merely by twisdng the boz apounGrG1 that the materials fs1s riant 1eu&e4
 balls with tkS gasfi6turo of nia11;od r6s tat0e6 may all sbe uDod for 0Bu1Dh11Ek
 Some prefer to brolI tho Aah zEut snz
 an ordinary. bFoller over hot eoa1oy fnorf<
 place 1t upon the hot buttered. and ooa@ 5
 sDnsa it esrns RisH x1e es sa1 n1 so;es esfess
 brush over the top of potatooo nnA 2 onions with the beaten y01k 0f1nn omx :.
 mixed with milk. Put fn the 6von C
 brown. Garnfsh with stu6eds obus44
 or beetsa and cooked str1ng b19n4 1no<>
 made as follows: s..s s~ s. Melt two tabIespoonfuIs of hufto.< add two tablesDo6nfuls .oG 6our. - < until smoofh and cook MoW1Y uf5tlf [
 iS thoroughly WGll eookod5 e &vo1a 6&V
 raw taste. This ls tho -seHee of ann15S4 cnpthl of White stock Wlth GDejk3Is cupftn 0f thin cream, ana oook 6{0F the Bauce thfckere. Jl3Dt bo60Eo >to11nGs< from the Ire add one eGwsyozk Bo04G slightly. Stir 1t ip Quiekly anA remql9
 cooine 1 nIs of F thS snss sek 1o szs f;s & ssS 1 two tAb16Gpoonfu1o of coo1E60 moun6@o< chopped, -dFaipad end peoGro6 ffxumG& sieve. and 0uesf fourth cupfuf q nfEk cream beaten St11E Tho 9g0to T1[D1l4 light and huzys and hiohly ssnsors1s rzr
 Anssi. pstfsis wsjts can (sssss E. Bou one cup{g \ 6uzlEs s1S 11dS, thread Heat fhe Whi6ao = fV95- light and add the syrop IT sf1ne ringue is formed Iet th1o God Io11 | tn two cupfulg of cream boa&o6 oo166< I then turn Into q mold peev1DuGcY NEG1 2 ] with cold W9ter. Coyor eoe1GD1l0s 0nGE n ice and salt for fYo, ze14Qo e (1ll~ 1 eeandisav;sa Nasees svitk. Pinsscpic5I Use the game reelpe feep l1,e vun1<1r< {As for the rosette4 but b1112. = q. C. III< | one wafer 0n ea9h plafo ai1d q uGdlS . slice Of Gocd canned spzneoDD11 DnFn1 lWith Gfappedf cream Into lWh1ck 1n(s been whipped the crpG11od e n4utu l pineapple and maraechino cn011oo l[< lstraWberr5es. l / 6at4sr fse H6ssetoo sift one cupfal of pastzy 1oG - &< I bowl Add ou6-ha8 o1 . tonDuooG l Of saIt. Nix Wel Boetf 1ho Io1 0 I two .e6gs Hoht Add e 4o .MOlEs
 ] add cold water GnnduoMy, BeoQnE the while,. untd the ba<tee is;1 =
 ] chen add one tat1eop poo1afud e 6GVo q and the whiteg Of the aHG4 beG1m fn
 taside two hours bG6deo uGen1. X
The Bridgeport evening farmer., 1912-06-27
l hG NOuri5hing [ CnfiI|
Rich in Food ValesRecpes of Many Different Things to
 Eat in the Warm Weather

= Let boil five minutes. season to taste and serve the soup with sausages and crouto9s fried in butter.
 Lentil Loaf.
 Pass one quart Of cooked lentils through Q food-chopper. and. add two cupfuls of mashed potatoes, and a scant cupful of fine crumbs Season we'll with butter pepper and salt: mix thoroughly and bake in asgreased pan. Serve with tomato sauce.
 Lentil croquettes.
 Soak one cupful of lentils and one half cupful of red beans, drain and add two cupfuls of water, half an onion. a stalk of celery, small carrot sliced and two or three sprigs of parsley Cook until soft, then rub through a sieve Add one cupful of ,breadcrumbs, one beaten egg. salt and pepper to taste. Make a sauce by creaming to- gether two. tablespoonfuls sef butter and pouring on gradually twp-thirds of add lentfl mixture. Mix thoroughly !; cool, shape, dip in egg and crumba, and fry in deep hot fat
 <. Cherry Pic with Rose Leaves. : Line 2 deep pie dish with ' good crust. Fill with ripe cherries, .Stpned. using the common red cherry: add a good cupful of sugar and about level tablespoonful of -four. and justs before baking spread over the top the. petals 1 of two or three. roaee: cover WKth the upper crust and bake. SerHA cold, same day. as made. Mrs g. stufFedy Esas.
 Boil six eggs hard and scdt in halves Remove the yolks carefully and mash fine with three tablespoon 1 fuls of cream or oil. Add three table spoonfu1s of forcemeat and one table spoonful of chopped mushrooms or stpfTed olives, chopped dneses Season mixture, being very careful not to break the edges. Smooth the tops
The Bridgeport evening farmer., 1912-06-27

T N these days Of soaring prices on T. all our food-stuffs, the nutritive
 value of the humble lentil should not De overlooked by the careful house the most nutritious of all 1egumes, and its flavor being quite different from that Of peas and beans, it makes 8 welcome change as a meat substitute. LentilS contain more protein than the best cuts of meat, and in some cases large percentage of fat, besides 8 considerable amount of starch.
 Although used extensively in Europe and. known far back. in. early Bible times, lentils are seldom seen on the table of the American. due probably to their being practically unknown to the average housewife. In appearance they are round and fiat, convex on both sides. and a greenish color, although there is a smaller variety which is of q reddish brown color and of more deli- cate flavor. t-sss.
 The first steps in cooking them is to soak them not less than eight hours, although some cooks merely pour hot water over them and allow to stand we'll covered asshort time before cook ing. The first method is to be prefer red, however. They may then be boil or butter may be used as substitute for the pork.
 Pures of Lentll. Pick and wash one half pint of lem tiIe Put into saucepan with two quarts of cold water, a small carrot, one onion, three leekS, and little cell cry. Set on a slow/hre, and when 1t boils let simmer for four hours. Add pepper and salt to taste and press Through a sieve Return to fire, bring to the boiling point, and add piece of butter the size of an egg. Stir well and serve with croutons.
 German LentIl Soup.
 To one gallon of soup stock add one quart of 1entiIs and one gOod-sized onion sliced. Let boil until lenttls are ] soft. then add some small saupages.
The Bridgeport evening farmer., 1912-06-27
German LentIl Soup.

To one gallon of. soup stock add one quart of lentils and one good-sized onion sliced. Let boil until lenttls are soft. then add some small saupages-
The Bridgeport evening farmer., 1912-06-27
6atter fse nssseeses

Beat all togsther untn 1bcGnz Gn ught, pour ft over tbe &GUx1m onxo
 mold. put on . tieht- qf1ln( HquF> c vidual puddtngs 1n ogDs al1 sg1n1 for haH m hour 9oFvo1 Wl14 UQr sauce, 4ayored with JennoD e 61DG1 and made vety gwese '.'''. = <. {. Z.
The Bridgeport evening farmer., 1912-06-27

FRIDAY.
 6Feakfast. Cereal with top milk.
 Biscuit.
 Coffee. Luncheon or Supper. Rice with Italian sauce. Beet greens. Raspberry dumplings. k
 Tea. pinnse Broi1ed fresh salmon. Mashed potatoes. Tomatoes and cucumbers. Almond pudding.
 Small coffee
The Bridgeport evening farmer., 1912-06-27
stsffed Peppers No. i.

Split four green sweet bell peppers in half lengthwise and take out seeds and ribs. Prepare forcemeat by mix ing two coffee cups of finely broken, stale bread, with one small onion, grated, one tablespoon minced parsley; salt and pepper to taste, and enough of the liquid and soft pulp of fresh or canned tomatoes to moisten thor ough1y Mix lightly and fill into the. halved peppers Put a small lump of butter on each and bake half to three quarters of an hour In a hot oven. with little water in the pan. A. M. s.
 Stuffed Peppers No. 2
 Prepare four sweet green bell pep- pers by splitting in half lengthwise l and removing seeds and ribs. Mix one cup each Of cold boiled rice and minced cold chicken, two tablespoons lof finely cut celery or sprinklings of celery seed, teaspoon or two of onion Juice and salt and pepper to taste. Moiaten with two tablespoons of melt ed butter and one-half cup of tomato tjuice and soft pulp Fill lightly into ] the peppers, sprinkle grated cheese lover the tops Parmesan is bestl and In q hot oven. with little water in crsamed Flsh h. Cucumber sheIis.
  Select six or eight short, thick cu- cumbers. Do not pare them, but re- l move thick, lengthwise slice from l each. Save these slices for covers and scoop out the insides, making boat shaped cases. Thicken one cup of milk with one tablespoon of hour and one of butter rubbed together, season ing with small blade of mace. a sprig or two of parsley, a slice of onion and salt and white pepper to taste. Cook q minute or so. then whip in rapidly the beaten yolk of an egg, remove from fire and strain. Return to fire, stir in a good cup of flaked. colu tcooked fish and simmer just long enough to heat through. Meanwhile, heat the cucumber cases and covers I thoroughly; in quick oven. Fill with I the hot fish. put on the covers and serve. A., Ms.
 Boiled cucufnbsrs.
 I Pare and cut the cucumbers in Il halves 1engthwise and boil in salted 1 water until tender, but still firm, then I drain Make sauce of one tablespoon B each of butter and flour, one cup o1 tlfquOr from cucumbers; add salt and pepper and the juice of ope-half lemon, j jwhen thick and smooth, add one-hal1 Ipimento. shredded. and one heapine tablespoon of cold, cooked peas. Lay cucumbere on strips of thin, crisr toast and pour the sauce over them
 E. c.
The Bridgeport evening farmer., 1912-06-27
DISCOVERIES

O zled tp lno4 lesp n1ss opf '1 i fhsas sss. asta s1i 5ssess SEsss ,i n - 3ss aiding 6pp is ;Iell stlcfe '7 open sT;Sce et stlss betlE = nc big enodsh for Mr: Mo1g2 H( ~ I 4Ij94ys now Soe tk6< <Aq 1ns Roresa RO s|s.. sasss sHsssRs sss s .s 6s& G,s = .T NsrnxD ae tq1s zts - ! self uhsn to s1S around sras 1 ths. IF IT ]. stss1:; 4 pour warm wQte&xeR t41e e5o1 ;< water grHdu@d1y 5u6n d0WNz1 1ID broom and keeptH iJnDt da1
 to lAy the duet without wse caspet T. RA sSf
 A AUcCNeeEUH WgX te
 A psasl7 buttcq tS (1g briehtnecu and beatty 13 <t17 them with little olive s90 4l!! away the blurred look t1EN1S = on solno naa powder and rV6 M ohamois skin. The result Nzxl 61 you. ' E. Ms ,-<< T
 r WE had troubss 1th ths pl
 w ing in the bathrooi1 Pn1 elr the whole foorz had to b torn - locate the pipes. n roplnct1G plumber screwed down one boorG a screw at each end He said th1t trouble arose again the removal this board alone would give aceoD9 a1l the pipes. This proved = VI while that, plaeing . b9throom H remodeled houDe, we had the ~4ec boardp distinguished by ocrowa R. D. s- E TIN alarming table linen, towels < & try removing the foot of e. chine and after arranging Che in an embroidery hoop dnfn
 machine. The work will h uu( satisfactory if the mnch1ne very evenly and Qulfe xep14
The Bridgeport evening farmer., 1912-06-27

brush over with little of the raw white of the egg and Tit the halves
 together. Cover with egg and bread crumbs and fry in deep fat. Serve with: Mcream, mushroom or tomatO sauce. s5fs lss H. sE.lJ. s
 schieksn LIvers In Rice Border.
 Into a large kettle ofs srapidly 3boiling salt6d water slowly sprAf fkle one cupful Of srice- Cover, and continue the rapid
 boiling for twentylor1sfwe min
 on As dish in the oven to dry out for a
 few minutes with the oven door open.
 Clean and separate from four to Six chickens Nyers. sprinkle with salt and pepper. dredge lightly with four and
 saute in butter. Make sa tomato sauce
 utes two large coffee cups Of canned or stewed tomatoes. (consid derably over Q pint), one sliced onion. one se1ove,
 two bay leaves, . ssprig Of parsleys two
 stalks of celery or a saltspoonful of celery seed. q blade of mace, two tea
 spoonflls of sugar, and salt and pep per to taste. Rub through g fine sieve. Melt largo tablespoonful of butter and rub into itAa similar tablespoon full of flour. mixing until smooth. Pour slowly into this the hot strained to- mato, and. stir until 1t boils and thick ems. Arrange the. hot chicken livers lin the center of 2. platter. Put the rice around as a borders and over the Nvere carefully pourthe tomato sauce. Sprin-
 kles the white rice border thickly with
 minced green parsley. and send hot to the table,s A. M. 8.
 Cream of Pea Soup.
 Thoroughly. cook one and one-halt cupfuls shelled fresh peas. Brown one slice of onion in one tablespoonful o1 butter, add the peas, one teaspoonfu of salt, two teaspoonfuls of sugar, one sprig of mint and one-half of bay leaf Simmer twenty-five minutes ol until sufficiently tender to press through a coarse sieve. Scala three 1 cupfuls of milk. Rub two tablespoon. 1 fuls of butter and two tablespo oonfuil Of flour together. until smooth: add
The Bridgeport evening farmer., 1912-06-27

sufiicient milk 50 the roux to make t liquid. stirring continually, that 1t may be smooth. and add this to the IF mainder of the milk. Stir occasionally until the milk thickens; add one cup ful of cream and the peas preseed usiug onion and celery extract # de- sired, although the browned onion VII give that flavor. Ope-fOurth Of -aa cup- fur- of very finely chopped almonds ie an agreeable addition to all cream soups, and to the pea cupful of nnely
 before taking from the nre. gives an additional flavor. H. L. ].
 Curry of Lamb or Mutton.
 Brown one steaspoonful Of minced
 onion and one ieaspoonl1ea oI :, eIsry b,,f- ter, add -four and thoroughly brown: Add one-half teaspoonful of choppee mint ,Esand two cupfuls of cookeQ lamb: stir for minute In order to mix the seasoning thoroughly with the cook until the sauce has thickeleQ. season and serve in the rice porqsr.
 Broiled Ham.
 Cut thin slices, from the center of. e good ham. cover with sour milk and l let stand over night. Sweet milk may be used. but sour is better. In tho morning rinse well with wat6f and tbroil. The ham should be cooked only enough to heat 1t through and done q quickly as possible. Long cooking tou9henS the ham, as does standing after cooking, before serving:
 ss #Lamb tiash.
 Mix two cupfuls of finely chopped cold cooked lamb and two cupfuls of chopped cold potatoes. Add to them third teaspoonful of black pepper, one and one-haH teaspoonfuls of salt, one- quarter teaspOonful of nutmeg. Melt four tablespoonfuls of butter in | an iron spider, add one mediums sized onion and large red pepper chopped fine; cook i've minutes without brown 1 ing Add the lamb, mix thoroughly. add one cupful of chicken stock or cream and cook ten minutes Presa ] hash to one side of spider to form 1 half a circle: let it brown and then turn brown side upon 8 hot platter. Garnish with strips of pimento and parsley. 1 Cherry Pudding.
 l Butter a round quart mold and near 1 ly i'll it with fine, ripe. pHted cherries Make a batter with four eggs, one and one-quarter cupfuls of milk, one table l spoonful of sugar, one quarter tea l spconful of salt and six tab1espoonfuls of eiffed flour Sifted after meaauftu93 3
The Bridgeport evening farmer., 1912-06-27
Cherry Pudding.

Butter a round quart mold and near ly i'll it with fine. ripe. pitted cherries. Make batter with four eggs, one and one-quarter cupfuls of milk, one table spoonful of sugar, ope-q quarter tea spoonful of salt and six tablespoonfuls Of sifted Hour (sifted after measurtng).
The Bridgeport evening farmer., 1912-06-27
Bills of Fare for
 Moderate Purse
ralatable Wholesome Meals for Ten Days < SSskens fF1 Varied According to-Taste

sz%fz z< " Y " v Y ssxg.- M ...S E. ~sss uftpAY. +sr - Hrsaisfast. N
 Bananas Z
 Poached- eggs son toast *s.s 1Crisp bacon. " C06ee. Dinrer tJuly '49. sl .s< Onion soup
 7.= Bread sticks. < Landed veal ! tsss:. 4 e<s Eattic&d potatoes, ~ \ 7 ;s3s es 1T IT Ratriotic salad. lfeE(foon. Ice cream ..s-' Ts.E small cofree ' ' z 2 .. sap1psr. M 5:s u11aed sardines on crackers. Cherry sauce. sE W i5* etndu cakes. ladfsDAY. erssI5ast. ss xsssss.; \ eentaIospe. s.ss7s ;S;;ss <fsan with top aniles !. ,ssss ssI $ Lsask..n :srI I..I sapp.r!. 5 s ' silted veal. z. v - .s.s+... :. feetpce and cncun16sr with Frsnch V. .aszz szz +< dressing. s1 N
 StsSzed strawherries. Cocoa. k '-z- *,i. Dinnsr. ssss' Vea1 ana ham pie \ ; ss5l B4keds potAfoes. G1XJd $5l4ves.1f z Radinhea
 EzCurrantl cotfaee puddinE. - z = - I6ed codee. ssk. :s st s gs
 .Dntekfast. Y F3sss.s J5t s Dried beef .e.s etsEea potstos4 N .S ssif s9s : :Esxshss E sr. suppty. z ;lszs 's 2 Tossted rsuff3ns. Cherry roll.
 Cocoa
 z Dinner.
 led lambs chops. wned potatqesss ..@ s
 Eufred ~torl1atoes. x xlnednple aherbet. WEnNse seoAy.
 ptsAsvSsrriss q snd cream. s
 Izyouua1se potatoes. fbast -a-.', coffes
 Luqeheon er eupper. <-ss>' ; atumsd. skEs \ Roll9.
 Dre11ed lettuce. ~ CurTant and raspberry sauce. Tea
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-08-17

The veriest tyro in culinary matters does
not need to be reminded how much more
rapidly liquids come to the hubbling boil
when the lid Is on the saucepan than In an
open vessel. The cases In which the latter
may be used to equal purpose are 50 rare as
to be hardly worth our notice. In picking
it 10 imperative that the kettle should re-
main tightly covered after the vinegar Is
added or the best part OF the flavor Will
escape. The same IL true when wine or
brandy is used in the prepare don Of cooked
foods.
The most serious branch OF our subject
has to DO with the protection OF foods of all
kinds cold, or in cooling. against the I" noat-
ing matter In the air." analyEed by the
prince Of modern scientists. Tyndale, and
branded as per1lous to human health and
life The function of the cover IL to keep in
that which Is good That OF the lid Is to
exclude that which is evil.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-08-17

the house-not even a boy who could run
into town and get things when they are
needed in a hurry-and the country stores
keep such a wrstched assortment
r-'' Sometimes 1t Is a pound Of tea; some
times a box of candy, or q box Of biscuits,
or half a dozen apples, or a bottle OF mara
schino Cherries. or, maybe, a copy OF q
magazine they are Just dying to see,
which Mr.. NJ. can pick up in the station
how var1ous-and how petty-are their
wants. Nor how gracefully they make
them known. Nor how grateful they are to
the very best neighbor ever granted to q
forlorn houseful OF women They have
told US a hundred times how much they
think Of what the youngest of the three
a kittenish thing of 43 summers-persists
In calling that adorable husband OF yours >
Least OF all could you or any other
honest person believe that IN the three
years during which this has been going on
they have never once offered to reimburse
him for the sums they have made my long
suffering John spend in gratifying their
whins. It is 10 cents one day. and 80 cents
tomorrow, and 30 upon third We began
to keep an account OF them when the list
got rather long. They actually owe him
this hour in hard cash $40. He tried sew
eral times to, as he said, choke them off,
They forgave him sweetly and, lest it
should happen again, wrote out the memo
randum and made the poor man put 1t into
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-08-17

his pocketbook in their sight. Another
time when his memory failed him twice,
Miss Eloise-the kitten-tied a strand of
her hair about his little finger TO keep her
in his mind.
These are highly respectable people
and they have had 80 many bereavemsnrs
within a few years that the neighborhood
pities and pets them. They send US flowers
and strawberries from their garden and ice
cream when they have It for dinner. and all
that. But they have stolen my husbands
money as truly as If they had picked his
pocket.
g wish your free spoken constituents
would advise US what to do. 1t isn't as II
they were poor. What would you do were
you in our place? If we present bill, we
shall be called mean and unneighboriy.'
This is q true story, out and out.
hope from the bottom OF my heart that the
robbers (they are nothing else) will see this
letter. MRS. e. L. NJ.
There can be but one opinion with regard
to the conduct of the unneighborly trio. It
savors too strongly of premeditated dishon-
esty to be pauiated by any excuse of pos
sible forgetfulness or lack Of business
habits. Yet we shall be glad to hear what
the constituency has to say upon the mat
ter.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-08-17

often stained from Precipitation with dye
from the Jacket lining. This may be re-
moved by putting the stained part In
slightly diluted hydrogen peroxide and let
ting II stand for an hour or more, then rinse
and wash the waist as usual and the stain
will come out without injury to the gar
ment
Ink stains may be removed In the same
way.
Pieces Of old lace which have turned
yellow with age may be blsGehsd with this
solution.
Rust stains may also be taken out with
hydrogen peroxide solution. MRS. A. s.
Are you morally certain that the peroxide
will not rot the threads of textile fabrics1
We are told upon good authority that gar
ments treated with this valuable bleacher,
then pressed with hot iron, fan to pieces
with the wearing. VIII you write again
and reassure upon this pointr 1 am
personally a believer in the many virtues
of peroxide OF hydrogen. It holds q per-
manent place In the rack OF must bes %
that graces the wall of my dressing room.
1t is applied to fresh cuts to prevent poi
sonous germs from ming1ing with the
blood; It is an ink extractor; a hat blsacher:
when diluted, a throat spray; and II cleans
the nails more quickly and thoroughly than
any other application OF which I have
knowledge.
But IL it eat into the warp and woof
of delicate stufrs-one must beware OF
over confidence.