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Show y f Woman's World 1 PUNISH AND PARDON. 1 t j.ipht my little fchi was sent I kissed to bed. with angry eyes f jipp that pouted wilful wise; was his mother's punishment i v"ctirr w"man does not ,ivc ! I 1 :ut -1 he tarried to forgive, j I ),.- c hil'li" fault, the passionate deed. I fj-ry must Le checked; so in the j I stumbled to his little room; j j),, was too proud to weep or plead; j I , Eau- his mother's eyes grow dim, ; I -j." tendvr yearning following1 him. I r in the silence when he slept 3 r'ldrie'i the tears lay on his cheek, I T'n' little face seemed very meek, piteously, perchance, he wept t;, f,ue he took to Slumbei land I grief he could not understand! I fj ii.-n tenderly his mother smoothed j-n,- f;iir tcssed hair back from his -". kissed the lips so passive now. wiko him. not, since he wa3 sinned, iliere beside his little bed knelt and prayed awhile instead. A,- dear God, when at the last !;. with closed and tear-stained I ! ; lips too dumb for prayers or c ,,-ry ;itid punished for the past, :r-y Thou will forgive and bless, j;. ,v.i pitiful for our distress! f I Coventry Patmore. I MABIAN KAE.TINEATTS 1 LETTERS AND ANSWERS. I (Chicago Tribune.) I ojii-rer: 1 set fatter1 all the time, f I n.', vou think meat is fattening? I F I ),avc' always eaten a great deal of meat. I M-at. in itself, is not supposed to be i fatP-ninp. But the trouble-is that it I vreeds thirst, and water does increase ),' weight. You would stand a better aiMn-e of getting thin 1f you did not like so much meat. n. !.: Is milk fattening? I am told I ,;1Ht it is just the contrary. What does j m'iike fat? Can you answer two per- r.if-xd sisters? I Fitting still makes fat. Breathing ,ln hot air makes fat. Drinking wa- I lrr milk, tea or coffee with your meals ! r.iak' s fat, Eating all you can stuff down three times a day makes fat. ? 'j'h'TO rue other things, but these are f th. nv'st important. I T o.: T am so thin that I look awk- vard. This, added to my height, which I I s ti arlv six feet, is unbecoming to me. i I AVh'a t can I do to fill out? I would like ' f to in fully twenty-live pounds. j y,,u , an get fat but you must Ptand ; vp straight, breathe deeply, and stop i t v orrvir.g. Eat all you want before go- j I j i;isr c, bed. Drink with your meals. ' i rat h-'artilv of any food you like. Eat-I I I - all vou want of one thing will make s I vim fat. Hat plenty of good warm " - i.r. ad not hot and good sweet butter. : r.r.'U'.l and butter is excellent for. the y ? svsR'in. i ' i i i;,; How often would you advise ' mc t put 'he mi!k of cucumber lotion i on tnv face? 1 have been using it twice I ;i ,iav and it has just about removed i-i.ln' ss. It is nice. I ued your iE formula, for it. y,.u can use the milk of cucumber l0,i.,n three times a day without the slightest injury to the skin. ' ' G. J.: Is the pure juice of cu- ' ' , b1!1? too strong for my face? I i ' haw ni-l it cl'-ar, but am afraid to I J contiiiue. i Yes. it is rather strong. . Why do voa not up? what is called milk of cu- 1 (utv.bers. You can easily make it your- ' AWfuiti "Writer: Send me a jar of vnv cold cream. I want it for wrinkle iurpo.- s. I think you call it wrinkle -' cr-.ani. 1 a in surry to say that the cream is nut tor sale. You will have to make i: join-self. Follow my formula and you will have no trouble. It is inex-".r.fie. inex-".r.fie. A large jar costs only a few te-r.is. 11. G. O.: My nose is full of open Pores. They are unbecoming to me, yet vhat can I do for them? I have j trk-d everythins, but they grow larger f aivl larger. ?asas'i your nose gently every i.ight with benzoined cold cream. The bci.zoin will tend to contract the skin and close the pores. - Harriet P.: My skin is full of black--.: i. Do you think it would do any pood to press them out? AVould they '.!" away : Probably not. But why do you not treat them in this manner: Steam your face without injuring the skin. Wa.-h with soap jelly and hot soft ia?er. Rinse many times. In the last vr,t r add a little borax powder. Now e . r your skin with a thick layer of l-r.zoinated cold cream. i P'arl G.: How often would you vasti your face with soap if you were I : u my place? I am a business woman II I go out every day. Wash your face with soap daily. I Put be sure to rinse it all off. Soap injures the skin when it is allowed to V I : main on. Use any pure soap. Shav-I Shav-I ii;g soap is pretty sure to be good. I J Hut there are many good brands. -1 I i Mabel II.: I golf a great deal, yet am ! ' sirous of having pretty hands. I do I J i or want them so brown. "What can I f 6 to remove the tan? f- J It is difficult to do this. If you were l t w ash them in a weak solution of j ! nion juice every day on coming in f:-c:n the golf links it would be -f , 5 f.-ji-h help in keeping them -white. ' I T'uoii you would have to sleep iti gloves with a glove paste. This might (ffective, but why do you not let j "-ur hands get bronzed? It is quite I "' i:- style now. 1 I I Mrs. K.: You advise a bath vinegar. I TM'-ns'.- tell me how to make a good j. v;t.-gar for the daily bath. There are many refreshing bath vine- --;s. One of the best is made by pour- i-g a gallon of white wine vinegar upon ! I ai. (uiiue of cloves- ami a handful of in:., ;.;,.) sni'-k cinnamon. Add the juice! ' i f up of ripe strawberries and you j j v ''i have an excellent aromatic vine-; '-ise: I would give a great deal to j w how to train my linger nails. I J v '::!. Pike to have them almond shape 1 i i r.sy. But they crack and the nail.i ; H i-"" stubby and discolored. I I j Try this. File them with n strip or I S r'n. ry board obtainable of any drug- Never cut them. Every night rub I a little vaseline into the linger tips. Thi will remove the brittle qualities or I 'vlin h you complain. V L , '-. L.: What is good for chapped , 1;rs? My mouth is always sore. ; Try camphorated vaseline. You. can ?l siiy make it yourself! , , f " . Miss T.: How can I make my hair ; lljrhu-r? It is a medium brown. ; : You oueht to make your hair bloom. I Have you tried a shampoo with a little . 1 rm;iKii;ia in it? Wash first with a shr,mpo0 with soda in the mixture, j T!l-n with a second shampoo with a few I ops of ammonia.,. Finallyrinse with ;. k"rm v'aiPr alKl borax and1 dry in the ' ""'tht Bunshine. . l Kate Li.:' I would like to have red: hair. Is there any harmless way of obtaining it? They say that 5 cents' worth of hen- ' na. steeped into a tea, will make the ; hair a beautiful red. But be careful. ; You may get it too red. Make the tea weak and try it that way first. Kate Y.: I suffer from excessive perspiration per-spiration winter and summer. Is there any kind of powder I can use to prevent it? There are many kinds of toilet powders pow-ders which are said to prevent the odor j of perspiration. You might try a good bath in vinegar, fragrant and spicy, j -- ' ! Mrs. G.: I notice that you advise ! thumb bags for the bath. YYhat do you ' mean? I would like to' make some, but don't know just how. Thumb bags are bags about the size of half the palm of your hand. They are made of cheese cloth and are tilled with the bath preparation. Being small they are cheap, and it is no harm to use a fresh one every day. Home gardener: My hands are rough and dirty from working in the rose garden. "What can I do for them? Take a handful of vaseline and go over your hands as though you were using soap. Let it remain on live minutes min-utes until the skin is well piled. Wash off in hot water containing enough borax bor-ax to soften it. Wear gloves at night lined with glove paste. Katharine H.: Can ycu advise me how to make my eyebrows thicKer and darker? Thy are so faint they can scarcely be seen. I want them heavy ana even, the kind of eyebrows you 'see in pictures. To get such eyebrows take olive oil and heat if slightly. Take a slender brush and paint the eyebrow!? every 1 night with the warm oil. This will thicken and darken, them, y Household Reminders. That hot milk added to potatoes when washing makes them keep from being' soggy or heavy. That celery should lie at least an hour in cold water or upon ice before being served, in order to be firm and crisp. That cheese may be kept moist by wrapping a cloth wrung out of vinegar vine-gar and hung up In a paper bag in a cool place. That a pinch of salt thrown into the coffee pot will improve the aroma of the coffee.. That a piece of flannel, dampened in camphor, is nice with which to polish mirrors. That the knife should be held perpendicular perpen-dicular when cutting warm cake or corn bread. . That ammonia will remove white stains from furniture. That bedbugs may be gotten rid of by the free use of alcohol. i That flatirons rubbed on fine salt will become smooth. That a pinch of salt added to the whites of eggs will make them whip easily. That wash fabrics may be set in color if given a thorough rinsing in a salt and water solution before being put into the regular wash. That mildew stains may be removed from articles by soaking in a. solution of four' quarts of cold water and one fniiisnonnfiil of chloride of lime. Wash well in clear water afterward and hang: in sun to dry. That a thick paste of molasses and Hour will relieve burns. "". That fresh butter, unsalted, if eaten freely, will cure a child of summer complaint. Eashionettes. Natural colored Shantung mantles. made without sleeves and trimmed with coarse lace are popular for motoring as well as other occasions. They are un-lined un-lined and consequently can be slipped on over the daintiest and most elaborate elab-orate gown without crushing it, while they have the added advantage of not showing the dust. - A pretty gown is carried out in ivory cloth, fashioned in two tiers with raw-edges, raw-edges, scalloped over a simulated underskirt un-derskirt of pale blue cloth, likewise scalloped. The sleeveless bolero bodice bod-ice is cut out in the same manner over ; an under blouse f white laffeta with '"full poufed sleeves, and is caught together to-gether in front with tiny butterfly bows of blue soft satin, which correspond with the satin ceinture. Some of the great houses are showing show-ing a parasol of the genuine old fashioned fash-ioned shape. It is of the minutest size, and fashioned of lilac and white or green and white checked silk, adorned with little pinked out ruches of silk and a deep silk fringe all around. The carved ivory handle, which is in the lorni of a crcok, is jointed so that it can be doubled up, the whole thing being designed to accompany the early Victorian toilette. ! "Worn in Paris. Red is much worn just now, even in spite of the fact that it generally gives place to the lighter and softer shades during the hot summer months. Red linen is. in fact, enjoying quite a large measure of popularity, and there is a good deal of red taffetas in dull. 93ft shades to be seen as. well. The sleeve frills, which were almost indispensable earlier in the summer, have given place to a great extent to turned back cuffs adorned with tabs and fancy buttons; but-tons; as regards the latter' .item, tne variety is almost unending, and they are still Introduced on the tailor made gown wherever it is possible to invent an excuse to insert a button. A neat little coat for the shooting season, carried car-ried out in a dark shade of cornflower blue cloth to accompany a skirt of cornflower and stone colored plaid, wa? fashioned with wide stone colored re-vers re-vers scalloped all around ana outlined out-lined with braid to match, while a single sin-gle row of tinp black silk buttone was introduce all around the inner side of the braid and the same appeared on the scalloped cuffs- as well. Oblong mother of peirl buttons are likewise much used in the case of the cloth gown, and there are large velvet or silk buttons in different dif-ferent colors outlined with metal rims to match the gowns. Instead of Meat. For bean croquettes boil two cupfuls of white beans that, have soaked over night with a sliced onion until they are tender Preps then-, through a seive and season with a heaping: tablespoon-ful tablespoon-ful of butter melted, two eggs well beaten, salt, pepper and minced parsley par-sley If necessary moisten the mixture mix-ture with hot water flavored with beef extract. Mold it into croquette shapes, roll them in egir and bread crumbs and fry in deep fat. Serve with tomato sauce. , ... . The whole wheat cereals so plentiful in the market are us-ed to excellent advantage ad-vantage in scalloping tomatoes. Roll any one of them and cover the bottom bot-tom ot a buttered baking dish witn a laver Over this turn stewed tomatoes and dot them with bits of butter, pepper pep-per and salt. Put on another layer ot rolled what cereal and continue as before be-fore until the dish is full. Cover the top with buttered crumbs and bake until they are brown. A dish that appears In one home is always greeted cordially. Seasoned, baked potato is sauted with bacon fat. Whin it la nicely browned on the bottom bot-tom poached eggs are dropped on the 5 o? I? and a w slices of the bacon dinoed around them. To scallop green corn with tomatoes, fresh or canned vegetables may be used Drain both corn and tomatoes if thev are canned, rinse the corn and boil them separately for live or .ten j minutes. Then let them cook together for the same length :r tlme. -eScason I them with butter, a tcaspoonful o. sugar, and -salt and pepper, and turn into a buttered baking oish. Cover the top with buttered crumbs and bake. How to Cook K ice. Rice properly prepared should have every grain separate, sufficiently cooked, but not. soft, and white as Fnow. Take six ounces of best Carolina Caro-lina rice, wash and pick out foreign seeds. Throw it into a saucepan containing con-taining two quarts of boiling water, with a small teasvoonrui or salt and the juice of half a lemon, which makes it white. Stir gently with a wooden spoon, and in about fifteen minutes the I rice should be sufficiently cocked. This may be ascertained by pressing a few-grains, few-grains, which should be firm, but softened soft-ened throughout, with no hard portion in the center. When in this condition add a pint of cold water, to cheek the : boiling at once, drain carefully and set cn the back of the range, covered by a napkin, so that the rice may dry. Give , it an occasional shake or stir that every , grain may be separate. Serve in a hot j dish. . j M?.ke Your Own Perfume. You can easily make a delicious violet vio-let perfume for yourself by putting half an ounce of orris root broken into small pieces, in a bottle with two ounces of alcohol. Add to this a bunch of newly picked violets, cork the bottle bot-tle tightly and shake well. After it has been standing four or live days a few drops on the handkerchief will leave the scent of fresh violets. Apropos Apro-pos of perfume is the laundering of fine linen and silk handkerchiefs. To obtain the best results wash them in salt and water and ircn. while damp, under a thin cloth, wet with perfume. 3fr |