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Show It Milady's Boudoir (BY GWEN SEARS ) "ach Woman Should Cultivate Her Own Individual Type To Properly Care for the Child's Mouth and Teeth Everyday Etiquette Several Egg Recipes Submitted Sub-mitted by Mrs. M. B. Miller of Willard, Utah Simple Facts About Egg Cookery. IGwen Sears. MAKING THE MOST OF YOUR BEAUTY It matter? not how many charms or how few you possess, every woman should c-ultivate her individual type; giving each detail Mr due rons'ilern tion. with special attention awarded to those features of superior value How often do we observe that frankly homely men and women present pre-sent a most attractive, even magnet Ic. personality If you study these people, it soon becomes evident that not a little of their charm lies in their well groomed appearance Their hair may be coarse and straight, but ,r s heaifhy in appearance and becom-n becom-n arranged, their hands large, but nicely manicured; their complexion clear and unblemished; and while their eyes may be small, they are clear and expressive and the brows thin delicate arches Just to ghp a curtain amount of time to the details of the toilet each day not only encourages real beauty, but preserves it as well A little painstaking experimenting will convince con-vince that most skeptical woman of this statement for no woman ever lived who is genuinely Indifferent to ber personal appearance and to th? compliments or criticisms it revokes, regardless of all protests to the con trarv Ii is not enough that the tangles I be taken out of the hair in the morn- l ing and at night. The hair should be thoroughlv brushed in order to remove re-move the accumulated dust from the hair shafts and scalp It should be ventilated for five or ten minutes evil ev-il ery day and during this interval may he massaged with the finger tips to kep the functions of the skin in good condition. I YOUR BOYS AND GIRLS From the time of its birth the H child s mouth should be cleansed I morning and evening. To aecomDlis.i this use tepid water and salt, or a ter made slightly alkaline with i pinch of powdered borax. A small I piece of soft linen cloth may be wrap I pad around the forefinger dipped in the water and gently nibbed about the j child's mouth. When the temporary teeth are all "ciii." which is usually at the nc1 of 1 ,wi vrars n small son brush should be used morning, uonn ,mri night with the akallne water, brushing the teeth carefully, in order to rjaacli all the grooves. At the age of three th hild should be Riven B brush and BVght to u" i: properlv Tr,e tOOth brush should bie concave shape so .is lo miapt itself to the curves -f the jaws The bristles should be medium. Of course, the child will regard the brush as a plavthing at first bin il will soon become a habit to imitate mother and hrush the teeth upon rls i:, after eaeh meal and before retiring retir-ing The mother should emphasize the fart that it is just as neccssarv to Ueep the tooth clean and the hands Indeed. It is really more important or soiled hands will not cause half h mischief that soiled teeth will and Just because they are out of sight 's no reason why they should lie out f mind any more than the hands or face. EVERY DAY ETIQUETTE "Do you thing It is proper to num ber the paces of a letter"" was Kath-erine's Kath-erine's problem "It isn't necessary to number them If you follow the natural order of the pages, which is the best taste in letter let-ter writing " replied her aunt. WITH EGGS AT LOW PRICE. By MRP M B MILLER. French Omelet Beat four eggs slightlv. just enough to blend yolks and whites Add four tablespoonsful of milk or water, and salt and popper to season. Put two tablespoonsful of butter or meat drippings drip-pings in a hot sheet Iron frying pan. when melted, turn in the mixture, as It cooks, prick and pick up the cooked portions with a fork allowing the uncooked un-cooked mixture to run Into Its place, until the whole is of creamy consistency consist-ency and firm enough to fold. Place on hotter part of range that It may brown quickly underneath then fold and turn on a hot platter Before folding grated cheese jelly, choppel or creamed meat or vegetables may be added This amount is a good serving for four persons for breakfast. Shirred Eggs With Rice. Line a shallow buttered b.iking dish with hot boiled rice. Break four eggs and carefully drop them on" by one into the rice Cover with one cup of white sauee to which ono-fourfh cup of grated cheese and one-fourth cup of bread crumbs have been added add-ed Set baking dish In pan of hot water and cook in a slow oven until the whites of the eggs are Jellylike Cheese Souffle. Prepare a thick, white sauce by melting two tablespoonsful of shortening, shorten-ing, to this add two tablespoonsful of flour and when well b'encied combine with one cup of hot milk and cook until un-til stiff and thick. Before removing from the fire add one-half cup of gra ted cheese, one tea9poonful of salt and a pinch of paprika and stir until the c heese is well melted When this mixture has cooled, add the beainii yolks of tbre eggs and lastly fold in the stiffly whipped whites of three Pour into a buttered baking dish and i bake in a moderate oven until the souffle has risen and is delicately browned. A souffle is done when it springs back under pressure of the finger. The Easiest Sponge Cake Recipe. Equal measures of egg, flour and sugar with a pinc h each of cream of tartar and salt and flavoring to taste If an angel food cake Is desired a measure of the egg whites is used, while for a Sunshine rake a predoml nance of yolks is necessary in the latter lat-ter case at lea6t one white for every three eggs used should be added for lea fining. An.ordinarv sponge cake takes yolks and whites beaten separately. separ-ately. Eggs are beaten stiff and then the flour, sugar cream of tartar BJ0d salt which has been sifted well together, is carefully folded Into the egg. This must be done very lightly as the air enclosed In the beaten egg must be retained to raise the cake Cream of tartar causes the white of egg to stiffen at a lower temperature fs a eooler o en ma be used and a I more tender eake is the result. One of the most Important points about all sponge cakes is the baking. Thi.' must he done In a very low oven, the thermometer should not register over 200 degrees Fahrenheit The eake is done when it shrinks from the sides of the pan It is never necessary neces-sary to oil the tin for a sponge c ake Simple Facts About Egg Cookery Eggs should be cooked at a low temperature to render them more ten-j ten-j der and easily digested. If a tea-spoonful tea-spoonful of salt or vinegar is added to the pint of water in which eggs are poached, the whites will hold together j around yolk and will be easily removed re-moved when cooked Water added to scrambled eggs or eggs In an omelet will give a more tender produc t than milk. A whip or fork should be used I where it is the purpose to beat or enclose air In the whites of eggx such as In cakes or meringues. |