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The Elbert County tribune. [volume] (Elbert, Elbert County, Colo.) 18??-1920, April 30, 1920, Image 7

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“Gee-Whiz! How
it Harts—The Pain
in My Foot! ”
"Sometimes it is in my arm. Merciful
Heaven, how my back hurts in the morn-
neys in good
order.” “Avoid too much meat, alcohol
or tea. Drink plenty of pure water,
' preferably hot water, before meals, and
drive the uric acid out of the system by
taking Anuric.’' This can be obtained at
* almost any drug store.
Send a bottle of water to tne chemist
at Dr. Pierce’s Invalids' Hotel, Buffalo,
N. Y., and you will receive free medical
advice as to whether the kidneys are
affected. When your kidneys get slug
gish and clog, you suffer from backache,
sick-headache, dizzy spells, or twinges
and pains of lumbago, rheumatism or
gout; or sleep is disturbed two or three
times a night, take heed, before too late.
Get Anuric (anti-uric-acid), for it will
put new life into your kidneys and your
entire system. Ask your nearest drug
gist for it or send Dr. Pierce ten ceata
for trial package.
Reg. U £ P«L Oft
Aclea n. counter
irritant for
scratches, cuts,
etc. Healing
and antiseptic
State Street Newark
Prayed for Cure
Finds it After 10 Years
Food Would Sour and Boil
—Teeth Like Chalk
Mr. Herbert M. Gesaner writes from his
home in Berlin, N. H.:
I had stomach trouble over ten years;
kept getting worse. I tried everything for
relief but it came back worse than ever.
Last fall I got awfully bad; could only eat
light loaf bread and tea. In January I got
so bad that what I would eat would sour
and boil; my teeth would be like chalk.
I sufl* red terribly. I prayed every day for
something to eure me. One day I read
about KATONIC and told my wife to get
me a box at the drug store as I was going
to work at 4 p. in. I took one-third of it
and began to feel relief; when it was
three-fourths gone, I felt fine and when it
was used up I had no pains. Wife got me
another box hut I have felt the pain but
twice. 1 used five tablets out of the new
box and I have no more stomach trouble.
Now I write to tell you bow thankful I
am that I heard of EATQNIC. I feel like
a new man; I eat what I like, drink plenty
of water, and it never hurts me at all.
Death only a matter of short time.
Don’t wait until pains and aches
become incurable diseases. Avoid
painful consequences by taking
The world's standard remedy lor kidney,
liver, bladder and uric add troubles—the
National Remedy of Holland eince 1655.
Guaranteed. Three sizes, all druggists.
Look fee the name Geld Medal om every baa
and accept we imkutimm
Oray Rr*<l
3«xj in.oo 12 50 ja.oc
30x34 14 60 2 75 3.50
33x84 is.oo 2.86 3.7 C
3l*« 2<i 00 3 56 4 71
32x4 24.60 3.70 4*C
33x4 27 00 3 *0 4 9 f
34x4 27 60 2.95 5.01
CLS4IIIO HOCUS amass 00.. »U 18th SI., Imw 04.
PATPNTC Wa lion ■. Coleman,
| f| I Wll I O , ' al#nl ■■*«J«r.WuhlngUic
W D C. Advice and boot Tree
Rate* leuoneble. His heal reference*. Ueeieervloee.
LOOK: a firm uupori unlt> lor >uu to b
o ti .1 nufaclun-r or »;«h-iinao. Attractive prop
.oulttone. l-enter M. <Jurb**r Timbervllle. V-
W. PL U.. DENVER, NO. 18 -1920.
mg!” It's all
due to an over
abundance of
that poison
called uric acid.
The kidneys are
not able to get
rid of it. Such
conditions you
can readily over
come, and pro
long life by tak
ing the advice of
Dr. Pierce, which
is "keep the kid-
COATS anti sweaters. for spring and .
summer wear, reveal a great va- 1
rlety In designs with very few freak
ish or ungraceful models among them. :
The standard of “style'’ Is high ; thnt
Is. in color and form the new outer i
garments are artistic and pleasing and
there are models for all personalities.
The sweaters anti sweater coats pre- 1
serve the characteristics of sports gar
ments. hut have taken on additional 1
dljnlty by using elegant materials imd 1
adopting the required lines. This fits
them to play more than one role, for
street dress with a sports dress flavor 1
Is among the things that have arrived !
10 spend the summer with us.
A great many cupo-llke wraps, and !
modifications of the cape, are displayed
for summer wear. These are long and
have big collars, as a rule, some of
them to he correctly described as j
huge. A few have moderate collars 1
of summer furs; squirrel being a fa
vorite. The liking for long capacious
wraps lihm survived the winter.
Even coats often emphasize the doni- j
Inn nee of the eupe by introducing the [ 1
Ginghams Return With Summer
MORNING dresses or utility dresses
or porch dresses, us they are vari
ously called, made of ginghams, chum
brays. percules ami other cottons, have
soared In price until they bring os
much as wool or silk frocks did In pre
war days. The high cost of labor,
more than anything else, has brought
them up to the point where there Is a
very great saving in making them ut
home, and in addition to the saving
there are other good reasons why moth
ers and daughters should do this work
for themselves. Ordinary needlework
ought to he h part of every girl’s
training and cotton bourn* dresses or
school dresses offer chances for learn
ing what It Is certain most women wll! j
some day need to know.
For the aspiring flapper there art* J
such pretty frocks of ginghams as
those shown here, to lure her Into t
learning how to use a needle. They I
could hardly he more simple, but they 1
•are neat and crisp looking and suggest !
all sorts of good times In summer
weather. Such dresses are often made <
with gingham hats to match or hats of ,
white organdy are provided for wear I
with them. And Just lately adorable
ami frivolous sunhonnets have re
turned from a long exile, to take the
place of summer sunshades.
Th# colorings In the plaid and
semblance of oue In their composition.
An example of this appears In the
wrap shown above with a shallow yoke
at the top, supporting u short cape at
the back that Is merged Into sleeves
Parallel rows of stitching and very
lurge buttons call attention to this
set-on cape and large buttons on the
sleeves ask that they he not overload
ed. The coat has patch pockets at
the front end reaches within six Inches
of the bottom of the skirt. It Is
provided with a muffler collar, for
which there Is plenty of need In the
mountains and on the shore.
Flundsome sweater coats of silk Jer
sey or other silk weaves are displayed
both In gay and In sedate colors. Even
black is very smart this season In
these coats and commends Itself for
wear with separate skirts on the street.
The model shown In the picture Is
double-breasted and has employed an
gora cloth for a wide convertible col
lar and deep border at the bottom In
which pockets are formed at each side.
A girdle of the material ends In long
silk tassels.
checked ginghams are more than e«ei
attractive this year. An Indistinct
pluid in the picture has a rather short
skirt for th** young person who likes
fids modi* —u plain waist with round
neck and three-quarter length sleeves.
A wide belt looks well and fits nicely,
«*ut on the bins of the goods. For em
bellishment there are flat pearl but
tons set on the waist and skirt rtnd a
round pique collar. The other dress
Is made with a plain skirt and a coat
with dingoiiul opening at the front. Its
edges are piped with white pique,
which also makes the slui|>ed collar.
Pockets cut on the Idas, flat pearl but
tons and pipings of white give this
frock a neat finish.
The Newest Negligees.
Chinese suggestions are worked out
effectively In many of the newest neg
ligee garments. One model recently
displayed appeared to he nil exact rep
lica of the costume of a Chinese lady
It consisted of a plaited skirt and
loose-fitting Jacket of black satin, the
latter embroidered In dull blues mid
If the power to do hard work Is not 1
talent, it Is the best possible substi
tute for It. Things don't turn up In
this world until somebody turns them
up. A pound of pluck Is worth a ton
of luck. Luck is an Ignis Tatuus. You
may follow It to ruin, but never to
success.- James A. Garfield.
Like tender meat, the fiber of fish
Is hardened by continuous high heat;
therefore In reheating It
care should he taken.
Spiced Fish With
White Sauce. Season
highly any leftover flsh
with any one of a combi
nation of tomato catsup,
anchovy, Worcestershire
and paprika. To enough
white sauce to cover the
fish, add two well-beaten eggs to each
cupful of sauce. Flake the fish, pour
over the sauce and heat In the oven.
Fish Cocktail. —Take a small piece
of cold boiled halibut, remove the skin
and bones and flake It. Season with
salt and pepper. For the sauce, take
one tenspoonful of tarragon vinegar,
one tenspoonful of catsup, one ten
spoonful of lemon Juice, one-half tea
spoonful of horseradish and a drop of
tabasco sauce. Put n tablespoonful of
fish iu each glass, pour over the sauce
and serve.
Mock Lobster In Chafing Dish.—
Take one and one-half cupfuls of boiled
fish (salmon Is preferred), one capful
of stewed tomatoes well seasoned, two
tahlospoonfuls of cracker crumbs, one
tnhlespoonfal of butter, salt, paprika
and a little Worcestershire sauce. Melt
the butter, add the tomatoes, flsh and
seasonings, then the crumbs; heat all
Fish Loaf.—Flake the remnants of
any baked flsh. There should he two
cupfuls; If not. add raw oysters to
make up the amount. Add a cupful of
stuffing left from the flsh, one cupful
of coarse bread crumbs moistened with
melted butter and one beaten egg.
Season well with salt, pepper and one
tenspoonful of minced pickle. Place
in a small bread pan or a quart mold,
cover with buttered pnp<*r and cook In
a moderate oven for half an hour. Un
inold on a hot platter and serve with
white sauce.
Creamed Fish in Potato Cups.—-Dis
card nil hones and skin from any
cooked flsh. Season well with salt,
pepper and a little lemon Juice. Make
a white sauce, allowing half ns much
sauce ns flsh. Add a slight grating of
nutmeg. Put the mixture in potato
cups and brown lightly in the oven.
Just buckle In with a bit of a grin.
Then take off your cout and go to It,
And start In to sing, as you tackle the
That couldn’t be done—and you'll
do It.
Take hnlf-lnch slices of brown
bread, the kind thnt has boon steamed
In one-pound baking pow-
der cans, fry In a little
bacon fat until hot, then
serve with u poached egg
on euch.
Bread Pudding.—But
ter both sides of three
slices of bread, add one
quart of milk, two-thirds
of a cupful of molasses
nnd n little salt. Rake slowly about
two hours and a half, stirring often
during the first half hour of cooking.
Serve with cream.
Rice Omelette.—To one cupful of
rice add two tablespoonfuls of milk
and three well-beaten eggs, a tenspoon
ful of salt, stirring them lightly. Melt
a tablespoonful of butter In a smooth
omelette pun and when hot pour in
the omelette. As It cooks lift It from
the sides to let the uncooked part run
under. When nil Is creamy spread
with four tnblespoonfuls of currant
Jelly and fold. Serve hot on a hot j
Sponge Cake Porcupines.—Cut
squares or rounds of sponge cake.
Place In a pudding dish, moisten with
orange or any canned fruit Juice.
Blanch almonds and press into the
cake leaving the sharp ends up. Cover
with a soft custard and bake until flu*
almonds are brown and the custard
Lemon Cups for Sauces. —When
making lemonade save the best skins
by putting them at once Into cold wa
ter. Thev will keep for several days.
These lemon cups are nice to use for
snlnd dressings with lettuce or cock
fall sauce with oysters or Ilollandalse
sauce with flsh.
Oranges In Jelly.—Soften one-qunr- ’
ter of a package of granulated gelatin
In one-quarter of n cupful of cold wa
ter and dissolve with half a cupful of
boiling water; add one-third of a cup
ful of strained honey, one cupful of
strained orange Juice nn<l the Juice of
half a lemon. Set u mold in Ice water
and pour In half nn Inch of the liquid.
When nearly firm, arrange u layer of
orange sections, free from all mem
brane and seeds ; cover with more gel
ntin mixture; harden and repent until
the dish Is full and all the fruit nnd
liquid has been used. Serve turned
from the mold, either with or without
sugar and cream. One may vary this
recipe by using other fruits. If canned
they should be carefully drained.
Awake to effort while the day Is ehln-
The time to labor will not always
And no regret. repentance nor repining
Can bring to us attain the burled
P®*t. —Sarah Bolton.
Beef tongue Is so well knuivn and
liked that It needs no praise. A beef
tongue, if lightly
corned for o few
days or a week,
is much improved
In flavor. Simmer
until tender, then
cool In its own
liquor after skin
ning. and It nmy
he served In hundreds of ways. For
those who like a sweet sauce raisin
sauce Is h great fuvorlte.
Raisin Sauce With Beef Tongue.—
Take one-hal{ cupful of raisins, one
quarter of a tenspoonful of ginger, the
Juice of half a lemon, one teaspoonful
of chopped onion, two tnblespoonfuls
of butter, the same of flour, one table
spoonful of chopped carrot, one-quar
ter of a tenspoonful each of celery
seed nnd pepper, one of
salt, one-half pint of stock or water*
But the onion and carrot In the but'
ter and cook slowly until well brown
ed. then add the raisins nnd stir until
they are heated : remove from the di
rect heat and add flour and stock with
the remainder of the seasonings. Serve
hot on hot tongue or corned beef.
Calf, pork or lamb's tongues are all
used in recipe In which beef tongue
may he used.
Pork Tongue on Toast. —Cut pieces
of bread In any desired form nnd fry
a golden brown. Sprinkle with grated
cheese and heap with cooked chopped
pork tongue. Season with suit and
paprika and sprinkle with bread
crumbs. Place In a hot oven to brown
the crumbs.
English Calves’ Tongues. —Take tw«»
calves’ tongues and cover with n rich
soup stock; salt, pepper nnd malt vin
egar to taste. Cook slowly until ten
der. Serve the tongues sliced with
boiled carrots and turnips. Pour over
the remaining stock nnd serve.
Lamb Tongue With Macaroni.—
Cook ono qunrter of a pound of maca
roni. Put In a baking dish with one
lamb's tongue chopped and sensoned,
one cupful of tomato sauce and one
half cupful of grated cheese. Sprinkle
with cheese and bake until lirown.
Servo hot.
All common thlngii, each day’s events.
That with the hour begin and end,
Our pleasures and our discontents.
Are rounds by which we may ascend.
The leftover problem Is one which
needs dully solving and constant care
In most houseliolds, to
see that nothing Is
wasted. Rem mints of flsh
as of meut should be
carefully screened and
never placed In contact
with butter or milk in
the Ice chest. Fish should
be served within 24 hours
after the first cooking us
It spoils very quickly.
When buying meat remember the
leftover which may follow nnd maj
need a sauce. Have all bones that
are removed from ronsts nnd other
i cuts of meat sentfiioine to go Into the
[ soup-stock kettle. Ask for the mar
; row hone with soup aud stewing meat,
| as marrow Is excellent for shortening,
j With French chops nnd crown of lamb
enough trimmings are thrown nwny to
make n most savory dish. Remember
when ordering meat that nn allowance
of suet should go with the mout. Try
out the suet and mix with equal parts
of lord and you have a shortening
which will take the plnoe of butter.
Beef Croquettes Made From Soup
Meat. —Chop the meat very fine. Sea
son highly with salt, pepper and celery
salt. Add a little grated nutmeg If
liked or a little onion Juice. To two
cupfuls of meat add one-half cupful of
rolled oats and enough thick tomato
sauce to shape Into croquettes. Roll
in egg and crumbs nnd fry In deep fat.
Serve with the remainder of the to
mato sauce reheated nnd thinned.
Savory Tomato Sauce. —Take three
Inrge tomuioes or two cupfuls of
canned tomato, add water, a table
spoonful or two and stew until soft.
Add one-half tenspoonful of salt, two
sprigs of parsley, one slice of onion, a
hit of bay leaf, six peppercorns, six
cloves and two tnblespoonfuls each of
flour nnd butter cooked together. Cook
all together fifteen minutes, strain,
boll up one rninufe and serve. The to
mato and seasonings may be cooked,
then strained nnd the flour and butter
added. If more convenient.
Rhubarb and Raisin Pudding. Cut
one pint of rhubarb In half-inch pieces
and ndd one cupful of sugar. Let
sfnnd an hour or more. Butter one
pint of bread crumbs with one table
spoonful of butter; add one cupful of
raisins. Put a layer of the rhubarb
into a buttered baking dish, cover with
the crumbs nnd raisins; repeat, and
finish the top with buttered crumbs.
Bake in a moderate oven one hour.
Taks a Glass of Salts If Your Back
Hurts or Bladder
Tf you must have your meat every
day eat It. hut flush your kidneys with
snlts occasionally, says a noted au
thority who tells us that meut forms
uric add which almost paralyzes the
kidneys In their efforts 10 expd It
from the blood. They become slug
gish and Weaken, then you suffer with
a dull misery In the kidney region,
shurp pains In the hack or sick head
ache. dizziness, your stomneh sours,
tongue Is coated and when the weather
Is had you have rheumatic twinges.
The urine gets cloudy, full of sedi
ment. the channels often get sore and
Irrltnted. obliging you to seek relief
two or three times during the night.
To neutralize these Irritating adds,
to cleanse the kidneys and flush off
the body’s urinous waste get four
ounces of Jad Salts from any phar
macy here; take a tohlespoonful In a
glass of water before breakfast for a
few days ami your kidneys will then
set fine. This famous snlts Is made
from the add of grapes and lemon
Juice, combined with lltlila. nnd has
been used for generations to flush
and stimulate sluggish kidneys, nlso
to neutralize the acids In urine, so It
no longer Irritates, thus ending bladder
Jad Snlts is Inexpensive; cannot In
jure. and makes a delightful efferves
cent llthta-warer drink.—Adv.
No really good complexion comes
out In the wash.
No More Gentle Than
"Cascarets” for the
Liver. Bowels
It Is Just as needless as It Is danger
ous to take violent or nasty cathurtlcs.
Nature provides no shock absorbers for
your liver and bowels against calomel,
harsh pills, sickening oil and salts.
Cascarets give quick relief without in
jury from Constipation, Biliousness, In
digestion, Gases and Sick Headache.
Cascarets work while you sleep, remov
ing the toxins, poisons and sour. In
digestible waste without griping or In
convenience. Cascarets regulute by
strengthening the bowel muscles. They
cost so little too.—Adv.
The good cook keeps her temper
from hoi I lug over.
Lydia E. Pinkham’t Vegetable
Compound Made Me Strong and
Able to Work—l Recommend
It To AM My Friend *.
Bayonne, N. J. —*T had pains in back
and legs so that I could not stand caused
by female trouble.
I felt so tired all the
time, had bad head
aches, and for six
months I could not
work. I was treat
ed by a physician
and took other re
medies but got no
relief. A friend told
me about Lydia E.
I Pinkham’s V e ge
| table Compound and
□it has helped me
very much. lam well and strong and
now able to do my work. I cannot
thank you enough and I recommend
your medicine to my friends who are
sick.’’-Mrs. Susie Sacatansky, 25
East 17th St., Bayonne, N. J.
It must be admitted by every fair
minded, intelligent person, that a medi
cine could not live and grow in popular
ity for over forty years, and today hold
a record for such wonderful success
as does Lydia E. Pinkham’s Vegetable
Compound, .without possessing great
virtue and actual worth. Such med
icines must be looked upon and termed
both standard and dependable by every
thinking person
Little Friends
of the Liver
The liver Is the regulator of health. If
the liver is active and well,good health
and happiness prevail;
but once you allow
your liver to get |A|nTrn'^>|
ery. M Pfl
si a. Indigra HPILL S
don. Bilious- .
dm. Constipation. Headacbeeend Melancholy
—mil too. resulting in lock of energy, loae of
memory and 111 health; but remember Carter's
Little Liver Mila touch the liver and correct
all liver Ula.
Saudi pm— Small Dose—Small Price
great nerve and blood tonic for
Aoemla, Rheumatism, Nervousness,
Harplww and Female Weakness.
IsSm sad Sear (lia*i«n
I Starter Steel
Ring Gears
1 Por Fly-Wheels of all Car*.
gW M|| i Carried m Stock.
Write for prices.
Kent Aulo Parts Cb.

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