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Newspaper Page Text
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and thought: "I have seen all these
before." Then Miss Hough looked up
and smiled and I caught a, glimpse of
that smile "that won't come off."
From a pretty girl she had become
radiantly beautiful. "--
"Irene can do more with a smile
than any one else can do with a
frown," said her proud mother.
"Anyone can do more with a smile
than a frown," I paraphrased.
I have seen a positively ugly face
transformed into real beauty just by
"But how shall we serious ones
learn to smile?" may be asked.
This question I asked Miss Hough
and she answered. '
"It is much easier to smile than
to frown if one only thinks so. Even
if your essay is only a sickly grin
don't despair. Smile at yourself and
other people, at nature and at life in
general. Never go to sleep without
a smile upon your face and you will
wake up with the same lingering
about your lips.
"One thing to remember is that
you may have all the beauties that
Mother Nature can give and if a
smile is not added to them you never
will achieve beauty.
"And here let me whisper a com
forting word of advice:
"The mere physical act of compos
ing your lips into a smile will make
you more contented with living and """
happier even if you have had a quar
rel with your sweetheart or you find
that your new hat, on which you
have spent a week's salary, is not be
coming," o o
By Caroline Coe.
The plum pudding for Christmas
should be made NOW and put away
in closely covered jars to "ripen." y
The bread crumbs to be used in
the turkey dressing may be saved for
several days before jChristmas, so
that they will be perfectly dry when
made into dressing.
It isn't well to make big plum pud
dings. The pound baking powder
cans make a fine size and will serve
six bountifully; be sure the can does
Long boiling improves the pudding.
The "pudding bag"- has been sup
planted by the "pudding can" long
boiling in cloth allows much of the
spice nd flavor to boil away. My
grandmother always made plum pud
ding sauce of some of the water in
whisjh she boiled the pudding.
"EGG-TWIST" LATEST! NO, IT'S NOT A NEW
DRINK; MERELY MODERN HAIR DRESSING
The egg the mellow egg of cold
storage vintage mayhap is Dame
Fashion's latest model for hairdress
ing; and the newest twist, the very
latest fluff in the hairdresser's art,
is the oval, close-fitting "egg twist."
It was at the annual convention of
hairdressers that the new "twist"
was hatched, and though other
modes the French twist, the "Rus
sian roll" and the "Chicago fluff"
offered competition, they were all
tossed, so to speak, into the bureau
drawer and the newly-hatched "egg
twist" .went chirping on its wayfto
The "egg twist" is a modification
of the popular "French twist." The
"crown of glory" is piled on the head;
the point of the glistening peak is
placed just opposite the point of the
chin; the hair is patted down close to
the head until it forms a perfect oval,
as egg-like an "egg" as ever shel
tered an Easter chick.
The French twist or the "Ste.
Gene" style of hairdressing ran sec
ond in popularityto the "egg twist,"
but every model shown in the con
vention exhibit proved that the close
fitting, high arrangement is the cor
rect thing in coiffures.
--j-agMjaj-J nmtcm Mr.jyjw) in i iptittf rti'ipHgiiiiaiMaiiiMi