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Show Draperies & Upholsteries Finishing Touches of I Home Furnishing B Contrary lo the absence of curtains anr j draperies in the homes of most of our western west-ern predecessors, this phase of modern home making has become one of the most painstaking pains-taking and studied pursuits. And in no other phase is the home maker's individuality, individ-uality, character and ideals more truly expressed, ex-pressed, absolute fitm ;. actual goodness Ha and real beauty being among the consid- A erations. The creation of Boyle's unfadable fabrics for both curtains and drapes is but one instance in-stance of what may come of striving for better things. There was a need for fabrics fab-rics that contained many different qualifications qualifi-cations for better homes. They had to be practical, unfadable. sanitary, decorative and I durable, and the House of Boyle has them. These fabrics have withstood the severest tc5t to which any merchandise can be put, and their popularity still increases. The rare colors, the distinctive charm and superiority super-iority quickly commend them to all those who are looking for "something different ." In hundreds of styles, designs and colorings: in orinoke, moss, rose or kapock. Priced in accordance with quality. And Boyle's will measure your home and give you esti- L mates before you buy. People of rare judgment and good taste have long realized that Boyle's is the inter-mountain inter-mountain home of all home making facili- J-Jfp The use of lard in cooking flLj J aBBlssftl ggQfn Proved old-fashioned -I flKfl 1 WrfrwJj ANIMAL fat soaks up in the food SBu I (rt 1 MAlIIA B xjL when you cook with it. This is not BHnl iO j rz: ., only wasteful, but it makes the food $yy fl life i co'alPBH greasy and indigestible. Bwl' Wjj'' I Lli- Mazola, the Great American Cooking lw tf- a Oil. is used so hot it cooks the outside ,'lBfajj':x25rM f the fd quickly. Hence it dcesn't &k 7, soaIc inl the fd to anything near the 15 y, This fact was again demonstrated g " Jww! when Mrs. A. Louise Andrea, famous ex- W fmK-Jy- pert in modern cookery, fried 25 lbs. Vvl & 6'Tri of fish steaks in 2 lbs, of Mazola. The JT -0 j J Li I J same amount of lard fried only 16' lbs. V?itYj y Vy- - - jr- J The fish steaks were cut to an average AAT ' thickness of one inch. rsSttA ' M During the same scries of experi- jr E'" - ments which can be duplicated by any- y-r- one interested Mrs. Andrea fried 241? j J lbs, of potatoes in 2 lbs, of Mazola, flk h while the same amount of lard cooked n only 7 lbs. 14 oz. of potatoes. Also, of doughnuts, Mrs. Andrea fried I L 208 in 2 lbs, of Mazola, while 2 lbs, of lard fried only 138 doughnuts, fie : No wonder Mazola is acclaimed by -- more than seven million housewives, and I jjj that it is found universally in the best Z-tjjnt hotels, clubs and dining cars of leading j wjjj railroads. CORN PRODUCTS REFINING COMPANY ! , 1 7 Battery Place, New York L FREE r-fu.rvBt.beutLiunv iTluitrted CVrn Ltv l, Prodaco Cook Poole Writo tod.T. Com 4 ProaiKM Rning Co., P. O. Box 161, New York City. MAQKA JJ I |