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Newspaper Page Text
since she was declared the most
beautiful telephone girl in America.
Miss Hough has beautiful hair,
with the glint of the sun in it, and
it's like a thistle down in its soft
ness and fluffiness. She believes that
her golden topknot had a good deal
to do with deciding ttbe beauty con
test in her favor.
'Tm rather proud of my hair,"
she said, "and I think I have a right
to be because I practically raised this
crop myself. My hair used to be
fearfully scraggly, and not a bit good
to look at. Then I said to myself,
'Miss Irene Hough, you have pretty
nice eyes, and fairly good complex
ion, altogether nqt a bad-looking
girl, why spoil yqnr appearance with
scraggly, dull hair?'
"Then I weh to work. I got a
good bristle brush, rather stiff, and
a little jar of white vaseline.
"Every night I brush, my hair until
it shines and thenI give my scalp a
gentle massage withjhy finger tips
until it is pink, whicH. ts the color of
the healthy scalp.
"A little trick of my own is the
use of an old silk. handkerchief as a
hair brush. I vrrap . the kerchief
about my hand anjtfthen polish my
hair as if I were poJKhing silver. Tour
hair will never be drab and dull if you
brush it with silk." ,
SAYINGS OF MR. MOUSE
IT' " necK-
V ., 1,1
CAROLINE COE'S TALKS TO
4 By Caroline Coe
Wheat flour is high and it's stead
ily going higher in price, but instead -of
worrying about the high cost of
flour, the canny housewife supplies
her family with graham bread, rye
bread, whole wheat bread and other
variations of the staff of life made
from cheap but wholesome flour.
Tq make good bread one must
have good flour, that is fresh, clean
flour, not necessarily the highest
priced flour in the market, and the
yeast, too, must be of good quality.
There are fifteen billion of yeast
cells in a three-cent cake of yeast.
Combine this yeast force with the
proper amount of sugar, heat, mdis
ture and flour for them to thrive on
and we have good wholesome bread.
The yeast plant grows best at about
78 degrees, the bread is of a finer
grain, but one can hurry the bread
by raising the temperature, but at
130 degrees of heat the plant is
blighted. Cold chills but does not kill
Bread may be made with milk, wa
ter or "half and half." That made
with water is tougher but keeps bet
ter than that made with milk. Milk
breads also brown more quickly in
the oven than those made with water.
Loaves of bread four inches thick
should bake one hour.
If you desire a soft crust on the -loaf
do not cover when taken from
Butter or milk rubbed on top of the
loaf as soon as taken from oven and
pan makes the crust soft and sweet.
In my own family we use all kinds
of flour and only make the so-called
white bread about once in two weeks.
Remember, there is really more '
nourishment in whole wheat or rye
bread than in the white bread. Corn
meal bread made after the recipe
that I give has been a .staple food in
my family for six generations.