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Show Don't Squeeze Blackheads Black-heads Dissolve Them Squeezing and pinching out blae.kh ad" , make the pores large and cuiuso irritation irrita-tion then, too. after they heVG b-LOiue v. I ' 11 not )4vt jUI of them out. j ICl L i klie'id are caused by accumulations ' of dust and dirt and secretions from the ."kin and there Is only one safe and sure sj fa and one that never falls to get rid, Fl D ot them a simple way. too that is to 'H dissolve them Just get from any drug l. ; J i about two o uncos of calonlte pow- m 3 I J dep BprinkW .1 little on a hot, wot sponge i rub over lh- hlur kli ail s tirinkly lor a fJffl few seconds wash olf and you will be, I t urprised to tee that every blackhead Gl j, disappeared, and the skin will be left' n and the pores in their natural con- 11. n :i i, , one troubled with these nn-l S Lliiiy blenuahvM should U ihlj, simple pehodvcrUaetucn 1 j Do you dare make j I I pie for company? I M . 9 should know that good pic crust, every time, I is not a matter of 4luck." It comes from know- ft- ing the right kinds and proportions of shortening 1 and flour, the amount of water to use, and the proper 9 method of baking. Poor shortening, too little shorten- ( K 1 j I ing, too much water, or too much handling makes pic ' Kf jj crust tough; bread flour absorbs too much water; ton i Sp ? . . . . . cool an oven permits the filling to soak into the crust. Bv try Lrisco in this recipe B; 1 cranberry tart Good cooks prefer Crisco for pastry because it is the K v Spread a round of flaky rasrr over an iirrrrred richest shortening that can be made; because it is a ft Wt- pie plate, prick the past? with a fork, here and Ev y there, ever the sides ai 1 well as the too Bake pure, wholesome, vegetable product; and because, it I m' g until done. Remove the paste frrm the plate, 1 1 i K, I wash the plate and s the pary inside Turn is tasteless, thereby permitting the full, natural flavors K 0 a cooked hllin? into the pasrry shell and set H K' ? filling5, Ut ffom paSt and haked 3bVC the tlc mn to Preva unspoiled by any greasy 6J E? r r- r taste in the crust. 4 Cooked Crakberry Fillino jgj jr 2 level tablespoonfuU cornstarch i jBfr t teaspoonful tak (scant) 9 1 cupful suar X HKJ v 1 cupful boiling water gBjm i K - cupful moIa9ej JUT j IP V 1 teaspoonful Cnsca TsV Bt J .V ii. 2 cupful chopped cranberries Tw law g K- - ij Sift together the eorntarch, salt and fugar, Kew PI $B m X Sf pour on the boiling water and rrir until boiling, I 3, . eH Bl ; W add the other ingredients and let simmer fifteen l&ji T . W 4 B W 9 minutes. J sa assaS aaaaa J ft Flajce Pastry x For Frying -For Shorieninqf m. i r i a T u ij aia or Cake Makinq E X 2 cupluls flour Just enounh cold water s x 1 8 tablespoonfuls Crisco to hold dough to- 9 teaspoonful salt gether X jfe. K Cffl ,, . i.ru- This book will help yon avoid failure in & Wr I Sift flour and salt and cut half the Crisco into , . r ' fiK. 9 Hour with knife until it u finely divided. The making pastry w hnRer tips may be U!ed to finish blending mate- Complete directions for making tender, flaky v f nals. ITien add water sparingly, mixing it with pie crust every time. Also scores of exdu K. knife through dry materials. Form with tho hvc recipes. Send coupon and 10c w hand into dough and roll out on a floured board in stamps. 40 W-,: I to quarter inch thickness Spread one-third of Ej 8 remaining Crisco on two-thirds of dough nearest jf The Prortrr R-g R-g you; fold twice, to make three layers, ml & (.Iambic Co., m- folding in first that part on w V y5 Dept. of Home Eco- l". 0 vnsco has not been spread. I urn . -.--r'J V , 5rl. ,7 "5 r r fft 1 dough, putting folded edges to the "3Sl I fek, V nomxes, Cincinnati, Ohio. $ I sides; roll out, spread and fold as be- YT"""" r""2w' i&sJ Hfitf li ,cnd postpaid, "Thr m fore. Repeat once more. Use a light fcfesS0"? &f Whys of Cooking " I enclose 10c ', fi motion m handling rollinc-pu .and rSrS, Cy , iMxKtt? i Y roll from center outwar 1 Should IrTi'rn ''i' III W llpy fe 9 Crisco be too hard, it will not mix f tiwjyjgg J '3 5r ils w readily with flour, in whih case the r" 'tjVo, jKtfW 'y-IJ vjtn Name Wc : result will be a tough crust. vl ! M- iKasc nstnj ""-vi0 m, Sufficient for two covered pies. xCfay-iy- - Address :jp 5 Do vou use Crisco now? W?'.' With this very I constipating I diet yet I no constipation Under the supervision of a leaoing scientist a remarlcablo feeding ex- j periment was made. For one whole month men and women were given ' eggs, milk, cheese all con;tj mating mat-ing foods and yet they diei not I suffer from constipation pecanss they added Fleischmann's Yeast to their dieL When they ate the same CO! Sti-pating Sti-pating diet without Fleischmann's Yeast as a corrective, all four were consupated. Thousands of men and women all over the country have foand that eating Fleischmann's Yeast daily giveethetn normal and reg-ulari-limination. Fresh yeastisnch 1 in the elements winch increase the notion of the intestines and l:eep the body clean of poisons. Add 2 to 3 cakes of Fleischmann's Yeast to your own daily diet. You'll soon find that laxatives are unnecessary- Be suro it's Fleischmann's Yeast tho familiar tin-foil pick-age pick-age with the yellow label. Place standing order with your gTC-ccr. |
