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Show Woman's World Conducted by Helene Valeau. :j HELENS VALEAU'S ANSWERS. 1 Miss Valeau ivill rt-.ylv to all ques tions asked by the feminine readers of The Intfrmountain Catholic. The well Known charac u-r and authority of hr replies ncod no introduction to those -already familiar with her ability. Miss i Valeau will take a kindly and iVrsonal interest m tlio?c who writo to her, arid will rpare no pains in ser-inK that their inquiries are iinsweiod fully and carefully. care-fully. Write only on fnw side of the, ; I lnpr. Address lottery to Miss HJeno I Vale.iu. Intermountaia Catholic, Salt I Lake City. Dear Mips Valeau: Please give ir.e a Rood recipe for a hair tonic that, will make the hah- grow and prevent it from j falliit gour. Sal: Lake. Ml IP. J. V. I A hair tonic .said to 1r- unsurpassed. n th:t will nV-lop growth, and im- prove the lustre, i- given here. It is not a dye. is perfectly harmless, and is indeed a hair food. To sixteen ounces of hay rum add two ounce;; of sulphate 1 of quinine and one-half ounce' of oil of ros nraiy". Dissolve in cnotigh spirits t wine to make it janootrr-. Any gvd druggist will put. It up for you. or the irjrreflicnts may be obtained and the mixing don at home. Rub into the scalp at the roots of the hair each iiigh:. Hcirular tr'tmeni. for two or i threw months will show . surprising re- suit.-. ' ' Dfar Madam: 1 de not like hay rum. Can you sidvisf wmn good hair tonic j without the buv rum'. j !liutt". MISS MARY MeC. Add to one quart boiled watev, one ! ounce powdered boray and one-half nunc: camphor gum. Allow i'. to stand houi-.. and then, strain tl rough chfhc cioth. Dampen the hair with this frequently. The wash cleanse:', beautifies and strengthens: the hair and j prevent:: baldness. The cainpho. will form into lumps after beini; dissolved, I but the water will be sufficient impregnated im-pregnated with it. 4 Dear Miss Valeau: What fhul! I dn I for my feet? 1 suffer very much.-not from corns or bunions, but. from sort I .nest and swelling". J. D. D. j Sail Lake. I A hot foot bath with plenty o sal? in I ' it, taken just before going to bed. will i take the ache out of tired feet; and in- f Mire a. good night V: rest. After wiping , the fed give them a liberal powdering j ! with talcum powder and the hot, un- I comtortablo feclinfe; will be banished as 1 v.ell ar the ache. Talcum powder is i also good to sife on the feet when put- ! ting on the stockings: in the morning. specially .' they perspire profusely. It j j s a very good plan to change shoe' and s stockings in the middle of the day, as it rests them more than one would i think possible. Kathing the feet in al- -coho! will relieve you too. Learning to Wait. i ' By" Irene Pomeroy Shields. i Oh. sweet babv face at the window. On! dear little cirl at the gate. Tou. are learning Life's hardest lesson, The lesson of learning to wait. And minutes seem hours in passing Whole the hours are eom oi time. The clock hands- stand still while we watch them, . The belln-have forgotten to chime. "Brave youth at the portal of manhood. Fair maiden at womanhood's door, Are waiting in breathless impatience. The giftr: that the golds hold in store. 'While manhood is ardently waiting. The crown of hip victories won. I r.eward for bit" glorious achievements, f And rest after toiling is done "From morning of life, until evening. We wait with what patience wa may. For the blesings of life as we sec them. And love that har; wandered away, j And when sunset fades into th twi light. We linger awhile at the gate. Tired face turned wistfull upward. I For passing and promise still wait. 5 I N THE KITCHEN. I (From Chicago Tribune.1) j Unlike other broiled meats, pork ten- ,rterloin shou'd be cooked several minutes min-utes before it is eaten. Broil over gas for twenty to twenty-five minutes, and I turn every two minutes. Lay upon 1 a hot dish, sprinkle with salt and pep- I r er and with lemon juice, and dot with 1 hits of butter. Cover closely and al- I low it to stand for ten minutes before J serving. Pass with it hot unsweetened I apple sauce. - J A pleasant change from pork ana beans is to boil and strain through a . olander a quarte of white beans. Heat i'i a saueenan a quarter eurful of butter, but-ter, a tablespoonful chop-ed parsleys pars-leys and a leaf or two of mint chopped fine. Ptir in the beans and toss the mixture in the an until hot. Heap on a platter with slices of broiled bacon around the edge. To crisp bacon to the joint that it "creaks in the mouth, and so tat there, is about it not a suspicion of grease, ccok on a hot iron pan. .turning .frequently .fre-quently and pouring off the melted srea.se as it gathers. When brawn lift it out carefully on a soft paper and i set in the oven to dry. U will be clear enough of grease to serve on a napkin nap-kin if rre-ared in this way. A deliciously delicate dressing1 to be used for crab inert, any fish, .but more particularly the llaked up fish that is left over, or to pour over an emergency emer-gency luncheon dish of e gga boi'e'l hard and cut lengthwise, is sauce mor-niij. mor-niij. It is prepared bv making a white sauce of butter and flour in equal parts I stirred, over the gre into a s-uo and diluted with hot milk. When this has been Stirred smooth set on the back of the gre or over the gas range in 1a double boiler and let it stew slowly for fifteen minutes. Add a little cea:n to l Mid iirnsh it, off the fire, with salt. . grated cheese, and some bits of fresh butter. I'ou over the fish or egg. Slid send to the tab'e before the i butter has a chance to melt, 1 ' -- . - I Soups. I . Celery Sop" This is a delicious 1 soup that is s. ore-pared and c'. ea. , 1 Take hah' ?: of celery, using I root and ou- - i . .vS. which are the j strongest in ..ivr. Boil "these about I three-quai tt - "f n hour with a lit- Ik- chonpel oi-io.-s. When soft, press it through a tr- and add a -pint ' of in ilk. When ioout to boil add a ta- blespoonfu! of flour and ccok t'll it tJiickens, stirring ..11 the time, and at the Jat add a tables-oonful of but ter. Serve with croutons of "oreaa or ! nvster crackers. Turnip Souj- Boil six snia'l tuT.i's ; until 'soft enouzh to rub through a sieve. Fry an onion until it co ked, imt not brown, in a trifle of butter. Put the tum'ps. onion pepper and salt in -a saucepan and add a quart of milk. Stir it th.orouch'y, and wli-n smooth sterve with a .litt'.e grated cheese on top. Milk Soup. This is es-ec'ally n'.e for children's lunch. Ta' e a -u ful of mashed potato and add pepper and salt." Take the yolks of two had-hoil'-d eggs and rub them toco her with half a cup of butter. One quart of milk, scalded but not boiled, into which a tab'es-oonful of flour has b'on rtirred. is added to the potatoes, egs and butter, and well heat3 and Ftirred. A bit of chopped parsiey an 3 trips of toast ahout the-lnglh and width of your fineer. make an agree-chle agree-chle addit'on. It is pretty somet'mes, ,1ust before you srve it, to grate on i!ie surface the yolk of a hard-bailed A MOTHER'S PRAYER. God bless and keep my liltb" boy, GuarC jodj and guide mind. Mb: not bin gold with base alky Drosi oi thy worldly kind. Oli! lay on mo the carv and pain: Spar; hin i, litth- while: Th;- heartseas-! ne'e.- will spring again Whicl; bloom:; now in., bin smile. lloi1 no: the years too fast, O Godi i fain would longer' keep I-Thi-, tousled head which now doth nod Fir.din; the way to sleep. And let not timo with foot roughshod My few small charm:- destroy: Fo.- then- be years: to come. C- God, Wht i"; . must woe my boy. Lend-sweet nes.-: to hi: mother' t voice To charm hi:; critic ear: Fo sirer. songs wlP cour:. hi.; choice As manhooi. draweth nea.. Only th.; tender year;: are mine Ah.' stretch, thei si ortenin;". span: Tel. i." ( mu's: my charg.; resign, Make him, O God, a man. Thr Dc'ineato.-. |