Tru That Backyard
1
BEAUTY Bathe i rl Screen stars use their complexion soap. Lux '-*: Toilet Soap, as a bath soap v jRM [ f r *’* too! ACTIVE lather caresses \ y 3jj| i the skin—swiftly removes every trace of dust and dirt. •>.* Leaves skin fresh, delicately * jf* 9 out of 10 Screen Stars use Lux Toilet Soa£> Mgm HANDKERCHIEF TEST PROVES VITAL ZONE RL-: -Spotted#- — *2»~ZZ!ZZ t i NO MATTER HOW OFTEN YOU SMOKE IT ngp HESSOn GUARDS i r 1 mhb MM\\i /Hats cooking?" \jT/ Anything may ? ? be, if it's in a backyard barbecue a most popular outdoor sport this sea- son, to be played on the home lot by the stay-at-home family and guests. The trend towards outdoor cr>oking and rating has been growing for the past few years by leaps and bounds. Cookbooks on the technique of handling skillet and grid have been sprouting-up like mushrooms after rain, and dependable direc- tions have been widely printed on “How to build the outdoors fire- place’’—or “How to make a wheelbarrow serving table,” to- gether with a host of similar ideas appealing to the skill of the home “handy-man.” Thus, “bigger and better bar- becues” are the order of the day; and now the home-maker and hostess, too, are pitching in and learning to make a recrea- tion and a rejfcl festivity of this so-simple and informal mode of eating. And, with so many more of us staying at home and liking it, the barbecue type of meal mak* s a genuine challenge to bring nov- elty, competition, new types of dishes into the usual home menu. For many of the barbecue trails originated in thr ranch- house or “chuck-wagon” of the Far West, or have evolved from old tribal ways of roasting “the kill" over wood coals, near where "the bag” was taken; or from nomad Indians or shepherds who cooked, ate, and moved on- ward. To all these are we, their modern descendants, greatly indebted. Our fine National and State outdoor playgrounds have set the pattern for the simplest type of outdoor fireplace: large cob- bles or boulders so grouped that any metal grill or grate may be placed on them at a foojt eleva- tion from the ground, and with some protecting "windbreak” at the rear to enable the cook to get draught without too much smoke. Their form is legion, and any “handy-man” can build one, and a good, dependable one at that, in an afternc*on. once the raw materials are assembled. Brick is still easier to handle, and often one may buy sufficient "used” brick, for a few cents, to put up a small backyard job. In the writer’s own grounds, one such small barbecue fire- place is built of about 20 typical standard cement blocks, obtain- able at any mason’s or gravel yard for very little. By building the blocks up at either side, and completely filling -in the back- space joining these two side- arms, one has a cement “fire- plate” elevated off the ground level by 6 inches. In the small recess in the center < where a real grate would be placed), stands a portable metal grill; on this, hot-dogs, hainburgs. and any moderate- size steak can be cooked over the glowing coals which result when the grill s shallow coal-box is filled with charcoal briquets. At a later time, an additional section of cement blocks was built as a “wing” on one end, in order to permit the installa- tion of a larger and much more substantial iron firebox grill, which looks like the typical “grate” of any iron range. On its surface, one may set a very large kettle, as a ham kettle, corn kettle, etc., and, when heated, either with char- coal or wood, its exceedingly hot fire will permit speed cooking which is amazing to those mod- ern young people unfamiliar with f the iatcnaiiy *4 a well-work*ng coal- or wood-fire. For those who are technically interested, it may be added that the entire top surface of this large grill, that is, the surround- ing surface where it is flush with the 1 cement blocks, was made about 8 inches wide, and finished off with a smooth or "finish coat" of cement; this gives a fine broad work surface streamlined with the grill, on which pots may be laid, plates piled-up, and so-on. A group of 10, or even 20, may be served on this outdoors cement barbe- cue unit. BUT there are many small portable, folding, and other varied inexpensive grills which will do the trick as well, and which may be set up anywhere, at home, in the park, or at camp or cottage. If charcoal is used,- with thrifty care, it proves an eco- nomical fuel, which can be bought in the familiar briquets at hardware and other dealers for small cost. Tie chief point to remember, when using char- coal. is that it may be some- what difficult and slow to start often - needs coaxing along - but. once glowing, it makes an interrse.. heat which must be watched. Therefore, the main caution for the barbecue cook is to wait until the fire is low. even, and red. or going grey, before put- ting on that choice steak or other meat. Never start to cook on an open-coals fire as long as there are small flickering yellow - flames shooting up. for these will catch the fat, and then “the fat will be in the fire” and the cook will have a difficult time of it. More elaborate portable grills look like an umbrella-stand on wheels, or like a wheelbarrow with a college education. Tiey may even boast a turning spit with crank-handle, or other elab- oration of the old - fashioned "spif'-cooking method Good and fine if they can be afforded, but a horizontal oblong-shaped grill fitted with coals-box will do the job ns well. It's the cook, not the gadget, which should receive the compliments. M ILLIONS of American women know' how to make themselves more attractive, and how to do it within their budgets. They learned how to do this through advertisements such as those appear- ing in this and every issue of THE AMERICAN WEEKLY. Sta rti ng Next Week .... * ANEW PUZZLE CONTEST with mooo.se Ist Prize WATCH NEXT WEEK’S ISSUE OF THE American Weekly /r ©1942 Publishers Service Co., Inc. HOW to safely send that cake to the boys in ser- vice is a problem faced every day by some mother, sis- ter. cousin or aunt. The trick of petting fresh cakes to far-off places all in one piece puzzled Mrs. W. H. Robin- son of Greybull, Wyoming, too, but she, being a resourceful in- dividual, worked it out carefully after a little study of the prob- lem. First she baked her cake. Then, while it was cooling, she got out her corn popper and made several batches of the fluffy, white stuff, which she Aligns 9, 1912 Tru That Backyard Barbecue /vs YVvYVVY\A. / VYM''' , fV\ \;f *! - t T "M l I"! " _ ' I; '\! By Mrs. Christine Frederick, The Distinguished Authority on Household Efficiency. turn over the entire holder as easily as flipping a flapjack This prevents the need or danger of breaking the cooked fish as it is pulled off the usual grid. Then, no barbecue cookery would be complete without its skewers a method of out- door cookery familiar to nomad shepherds for centuries. The modem housewife buys the solid lamb from the leg, marinates it overnight in oil, onions, garlic and spices to taste, then skew'crs it alone, or with alternating rings of ripe tomato, eggplant, onions or mushrooms. It should be clear, by now, that one secret or trick of meat- cookery of this type is to mari- nate the portioned pieces over- night or longer in a spicy sauce, and in an oil mixture which tenders the meat, at the same time providing the necessary grease or fat with which it may be rooked. Try this on your next barbecue st* aks: Have dealer pound them well; lay in bowl with thinly-cut onions, a clove of garlic, and peppercorns, but never salt; add a tablespoon of oil between the steaks, and heap them up in the bowl. Set in refrigerator for a day or longer. Then, w - hen your guests are hungry', your barbecue fire just at its glowing ebb, lift up each steak from its spicy marinade and broil, with no other fat added. Perhaps the first thing to bear in mind, in considering any out- door meal, barbecue or other- wise, is this: Keep it simple. Here’s the one meal of all meals where fussy accessories are out- of-place, and even in the w - ay. Don't plan too many items, don't have “dibs” of this or "dabs” of that especially in these days, when possibly all or many of the food items ' must be hand- trundlod or toted from a distant store or station. The writer can speak feelingly on this topic, because on the recent birthday of one of the daughters of the family, the pro- visions for 8 persons for 2 full days were carried by hand in 3 shopping bags, milk and a watermelon excluded. What were the menus? So simple we blush to mention them but h*-re they are: Cold cuts, and a homctfriade potato-pepper salad carried in a beer bucket, tripped-off by 2 cans of peaches; small individual "short steaks." pounded well by the butcher on his block, trimmed of every vestige of fat, and carried in a paper container, after being sea- soned with thinly-sliced onions I and olive oil and garlic all night, j These were grilled on the out- ! floor barbecue after a large ke+tb- of Mrmg-tH-Hfts ami bacon was cooks d. and the fire UHed to cook the large smoked beef > tongue which was to form the luseious meat of the second day - in short, the violent heat of the coal fire was first used to , cook tongue and string-beans, then, when these were taken off, the steaks were cooked on a fife whirh needed only a slight bellows to bring it back to a rich, if dying, ember ideal for steaks. On the second day. the out- doors fire was used to fry trap- per potatoes, ham squares and egg s for ‘ brunch"; and at night it was used for corn-on-the-ear, and coffee-pot coffee with the melon which broupht the holiday to a happy finale. Trapper potatoes, by-the-way. are potatoes shaved, literally shaved, wafer-thin, mixed with about half the quantity of sim- ilarly-shaved onions, both cooked in a heavy iron skillet with small squares of bacon (or ham) and its seasoned, tasty fat. The secret of this prand breakfast dish is to keep the ingredients turning frequently with a big pancake-turner, so that the pota- toes will be crisp on both sides, but still remain moist. Simple meat dishes, prepared barbecue style, really need no seasoning but the delicious char resulting from the strong heat of the coals. But. for those who relish snappy sauces, there is no better way to take them than via the barbecue trail. SEVERAL of the most notable recipes of this type of cookery feature special ‘'barbecue’’ sauces which means a tomato sauce, spiced and laced with mustard, pepper, cayenne and Worcester- shire. in which the meat is bast- ed as it is cooked, or with which it is spread before cooking. These are particularly fine with pork, or bc» f-and-p<>rk combinations. For those who like fish, there is a spec ial wire-meshed gadget to broil them easily. This looks much like' a wire-mesli snow-shoe or racquet, and is designed so that a whole fish, such as a large sea bass, can be placed in the racquet, which is to be held over the coals on its extended | handle. To turn the fish, just | m. '. / mm 4 Ts !< Y-J! JKSgSW «lntrr > |H| hate .mil .ippi-.il I nil I.TI het j > .1 1 «• vAinter- H, time bkiu. VTOl' CAN’T C.ET by with a Janu- I ary powder in the summer- time' Not it you want to look your In st—not if you want to look inter- esting, a little exciting- ly or winter powder covers the fresh, warm tone" of your summer "kin like a mask! Winter powder can make your summer "kin look drab and sallow—even a little anemic. So change to Lady Esther Face Powder! Blended a new and differ- t way. 1 ly E"thcr sh nl« >. .arc richer, more beautiful. They dram- atize your summer skin, bring out it's rich new coloring. Lady Esther Face Powder isn’t jii"t mixed in the usual way. It’s t: :cn by TV IS HI RRICASES, and its texture is much smoother, much One Way to Send Cakes To Our Boys in Camp set out handy while she put her cake in the middle of an over- size mailing box. Around the take she packed the light, fluffy, grains of pop- corn. tied up the box, entrusted it to the mails and waited to see what would happen to her home- made scheme. In a few days, hack came a letter from her soldier son en- thusiastically complimenting her for the ingenuity she had shown. Not only had the cake arrived in perfect condition, he wrote, but the popcorn in which it was packed was another welcome Uelicac y for him and lus pals. . C IMS. by American Weekly, Inc. Grt a Britain Rights Reserved. JB I I I i «j Toothbrush I ' / 25< I / IN CARTONS ¦ ORIGINAL DR WEST'S 9 OESIGN MADE BY MAKERS OF II Dk. WEST S ¦ MIRACLE TUFT 9 TOOTHBRUSH ¦ Her January Powder Leaves Him “Cold" in August Wf: ' ‘ f¦' jj bShH u fcf f *w 1 " -<:> VJH jf \ ' fpKipll Xlfr But now her *Un has taken on deep, d rh h ne» tones—and / her winter powder * I {Ms Is a beauty-thief! p \ j T Find your lucky summer shade_ in my Twin-Hurricane Powder finer, thar ordinary powder. It helps hide little lines and blemishes, even tiny freckles. And just think-the color is blown by humours into every tiny parti- cle of Lady Esther Face Powder! 1 hat’s why Lady Esther summer shades arc so different—so flatter- ing to your skin-fhat’s why they’re so romantic and young-looking! How to try all 7 shades Find your lucky summer shade of Lady Esther Face Powder. Send for the - new shades—and try them all. Mail the coupon below note! POWDER I ady Fsthfr, (149) 71 \\e»t th Street, Chi« S*nd me your 7 new shade" of f»ce jpnwder, j|«o a gerirroti" tul>r o| 4-Purp >se. i ate C ream I en- cii»r lot to cover co*t ul packing and mailing. NAME 1 ADD*! S" CITY __ st ATI // >• *t»' i’ ( .>i at.., aft / ly t. t'f. 7 • * , Oil. THE XMIKH W WEEKLY 15
Transcript of Tru That Backyard
BEAUTY Bathe
i rl
Screen stars use theircomplexion soap. Lux '-*:
Toilet Soap, as a bath soap v jRM [ f r*’*
too! ACTIVE lather caresses \y 3jj| i
the skin—swiftly removesevery trace of dust and dirt. •>.*
Leaves skin fresh, delicately*
jf*9 out of 10 Screen Stars use Lux Toilet Soa£>
Mgm HANDKERCHIEF TEST PROVES VITAL ZONE
RL-: -Spotted#-—*2»~ZZ!ZZ t i NO MATTER HOW OFTEN YOU SMOKE IT
ngp HESSOn GUARDS
i
r 1
mhb
MM\\i/Hats cooking?"\jT/ Anything may
? ? be, if it's in abackyard barbecue a mostpopular outdoor sport this sea-son, to be played on the homelot by the stay-at-home familyand guests.
The trend towards outdoorcr>oking and rating has beengrowing for the past few yearsby leaps and bounds. Cookbookson the technique of handlingskillet and grid have beensprouting-up like mushroomsafter rain, and dependable direc-tions have been widely printed on“How to build the outdoors fire-place’’—or “How to make awheelbarrow serving table,” to-gether with a host of similarideas appealing to the skill ofthe home “handy-man.”
Thus, “bigger and better bar-becues” are the order of theday; and now the home-makerand hostess, too, are pitching inand learning to make a recrea-tion and a rejfcl festivity of thisso-simple and informal mode ofeating.
And, with so many more ofus staying at home and liking it,the barbecue type of meal mak* sa genuine challenge to bring nov-elty, competition, new types ofdishes into the usual home menu.
For many of the barbecuetrails originated in thr ranch-house or “chuck-wagon” of theFar West, or have evolved fromold tribal ways of roasting “thekill" over wood coals, nearwhere "the bag” was taken; orfrom nomad Indians or shepherdswho cooked, ate, and moved on-ward. To all these are we, theirmodern descendants, greatlyindebted.
Our fine National and Stateoutdoor playgrounds have setthe pattern for the simplest typeof outdoor fireplace: large cob-bles or boulders so grouped thatany metal grill or grate may beplaced on them at a foojt eleva-tion from the ground, and withsome protecting "windbreak” atthe rear to enable the cook toget draught without too muchsmoke.
Their form is legion, and any“handy-man” can build one, anda good, dependable one at that,in an afternc*on. once the rawmaterials are assembled. Brickis still easier to handle, andoften one may buy sufficient"used” brick, for a few cents, toput up a small backyard job.
In the writer’s own grounds,one such small barbecue fire-place is built of about 20 typicalstandard cement blocks, obtain-
able at any mason’s or gravelyard for very little. By buildingthe blocks up at either side, andcompletely filling -in the back-space joining these two side-arms, one has a cement “fire-plate” elevated off the groundlevel by 6 inches.
In the small recess in thecenter < where a real grate wouldbe placed), stands a portablemetal grill; on this, hot-dogs,hainburgs. and any moderate-size steak can be cooked overthe glowing coals which resultwhen the grill s shallow coal-boxis filled with charcoal briquets.
At a later time, an additionalsection of cement blocks wasbuilt as a “wing” on one end,in order to permit the installa-tion of a larger and much moresubstantial iron firebox grill,which looks like the typical“grate” of any iron range.
On its surface, one may set avery large kettle, as a hamkettle, corn kettle, etc., and,when heated, either with char-coal or wood, its exceedingly hotfire will permit speed cookingwhich is amazing to those mod-ern young people unfamiliar with
f the iatcnaiiy *4 a well-work*ngcoal- or wood-fire.
For those who are technicallyinterested, it may be added thatthe entire top surface of thislarge grill, that is, the surround-ing surface where it is flushwith the 1 cement blocks, wasmade about 8 inches wide, andfinished off with a smooth or
"finish coat" of cement; thisgives a fine broad work surfacestreamlined with the grill, onwhich pots may be laid, platespiled-up, and so-on. A group of10, or even 20, may be servedon this outdoors cement barbe-cue unit.
BUT there are many smallportable, folding, and other
varied inexpensive grills whichwill do the trick as well, andwhich may be set up anywhere,at home, in the park, or at campor cottage.
If charcoal is used,- withthrifty care, it proves an eco-nomical fuel, which can bebought in the familiar briquetsat hardware and other dealersfor small cost. Tie chief pointto remember, when using char-coal. is that it may be some-what difficult and slow to start
often - needs coaxing along -
but. once glowing, it makes aninterrse.. heat which must bewatched.
Therefore, the main cautionfor the barbecue cook is to waituntil the fire is low. even, andred. or going grey, before put-ting on that choice steak orother meat. Never start to cookon an open-coals fire as longas there are small flickeringyellow- flames shooting up. forthese will catch the fat, andthen “the fat will be in thefire” and the cook will have adifficult time of it.
More elaborate portable grillslook like an umbrella-stand onwheels, or like a wheelbarrowwith a college education. Tieymay even boast a turning spitwith crank-handle, or other elab-oration of the old -fashioned"spif'-cooking method Good andfine if they can be afforded, buta horizontal oblong-shaped grill
fitted with coals-box will do thejob ns well. It's the cook, notthe gadget, which should receivethe compliments.
MILLIONS of American women know' how to
make themselves more attractive, and how to
do it within their budgets. They learned how to
do this through advertisements such as those appear-
ing in this and every issue of THE AMERICAN
WEEKLY.
Sta rti ngNext Week ....
*
ANEWPUZZLE CONTEST
with
mooo.seIst Prize
WATCHNEXT WEEK’S
ISSUE OF THE
American Weekly/r ©1942 Publishers Service Co., Inc.
HOW to safely send thatcake to the boys in ser-vice is a problem faced
every day by some mother, sis-ter. cousin or aunt.
The trick of petting freshcakes to far-off places all in onepiece puzzled Mrs. W. H. Robin-son of Greybull, Wyoming, too,but she, being a resourceful in-dividual, worked it out carefullyafter a little study of the prob-lem.
First she baked her cake.Then, while it was cooling, shegot out her corn popper andmade several batches of thefluffy, white stuff, which she
Aligns 9, 1912
Tru That Backyard Barbecue/vs YVvYVVY\A./VYM''',fV\\;f *!
-
t T "M l I"!
" _
'
I; '\!
By Mrs.Christine Frederick,The Distinguished Authority
on Household Efficiency.
turn over the entire holder aseasily as flipping a flapjackThis prevents the need or dangerof breaking the cooked fish as
it is pulled off the usual grid.Then, no barbecue cookery
would be complete without itsskewers a method of out-door cookery familiar to nomadshepherds for centuries. Themodem housewife buys the solidlamb from the leg, marinates itovernight in oil, onions, garlicand spices to taste, then skew'crsit alone, or with alternating rings
of ripe tomato, eggplant, onionsor mushrooms.
It should be clear, by now,
that one secret or trick of meat-cookery of this type is to mari-
nate the portioned pieces over-night or longer in a spicy sauce,
and in an oil mixture whichtenders the meat, at the sametime providing the necessarygrease or fat with which it may
be rooked.Try this on your next barbecue
st* aks: Have dealer pound themwell; lay in bowl with thinly-cutonions, a clove of garlic, andpeppercorns, but never salt; add
a tablespoon of oil between thesteaks, and heap them up inthe bowl. Set in refrigerator fora day or longer.
Then, w-hen your guests arehungry', your barbecue fire justat its glowing ebb, lift up eachsteak from its spicy marinadeand broil, with no other fatadded.
Perhaps the first thing to bearin mind, in considering any out-
door meal, barbecue or other-wise, is this: Keep it simple.Here’s the one meal of all mealswhere fussy accessories are out-of-place, and even in the w - ay.Don't plan too many items, don'thave “dibs” of this or "dabs”of that especially in these days,when possibly all or many ofthe food items ' must be hand-trundlod or toted from a distantstore or station.
The writer can speak feelinglyon this topic, because on therecent birthday of one of thedaughters of the family, the pro-
visions for 8 persons for 2 fulldays were carried by hand in 3shopping bags, milk and awatermelon excluded.
What were the menus? Sosimple we blush to mention them
but h*-re they are: Cold cuts,and a homctfriade potato-peppersalad carried in a beer bucket,tripped-off by 2 cans of peaches;small individual "short steaks."pounded well by the butcher onhis block, trimmed of everyvestige of fat, and carried in apaper container, after being sea-soned with thinly-sliced onions Iand olive oil and garlic all night, j
These were grilled on the out- !floor barbecue after a largeke+tb- of Mrmg-tH-Hfts ami baconwas cooks d. and the fire UHed tocook the large smoked beef >tongue which was to form theluseious meat of the second day- in short, the violent heat ofthe coal fire was first used to ,cook tongue and string-beans,then, when these were taken off,the steaks were cooked on afife whirh needed only a slightbellows to bring it back to arich, if dying, ember ideal forsteaks.
On the second day. the out-doors fire was used to fry trap-per potatoes, ham squares andegg s for ‘ brunch"; and at nightit was used for corn-on-the-ear,and coffee-pot coffee with themelon which broupht the holidayto a happy finale.
Trapper potatoes, by-the-way.are potatoes shaved, literallyshaved, wafer-thin, mixed withabout half the quantity of sim-ilarly-shaved onions, both cookedin a heavy iron skillet withsmall squares of bacon (or ham)
and its seasoned, tasty fat. Thesecret of this prand breakfastdish is to keep the ingredientsturning frequently with a big
pancake-turner, so that the pota-toes will be crisp on both sides,but still remain moist.
Simple meat dishes, preparedbarbecue style, really need noseasoning but the delicious charresulting from the strong heatof the coals. But. for those whorelish snappy sauces, there is nobetter way to take them thanvia the barbecue trail.
SEVERAL of the most notablerecipes of this type of cookery
feature special ‘'barbecue’’ sauceswhich means a tomato sauce,
spiced and laced with mustard,pepper, cayenne and Worcester-shire. in which the meat is bast-ed as it is cooked, or with whichit is spread before cooking. Theseare particularly fine with pork,or bc» f-and-p<>rk combinations.
For those who like fish, thereis a spec ial wire-meshed gadgetto broil them easily. This looksmuch like' a wire-mesli snow-shoeor racquet, and is designed sothat a whole fish, such as alarge sea bass, can be placed inthe racquet, which is to be heldover the coals on its extended |handle. To turn the fish, just |
m. '. / mm
4 Ts
!< Y-J!
JKSgSW «lntrr>
|H| hate .mil .ippi-.il I nilI.TI het j > .1 1 «• vAinter-
H, time bkiu.
VTOl' CAN’T C.ET by with a Janu-I ary powder in the summer-
time' Not it you want to look yourIn st—not if you want to look inter-esting, a little exciting-
ly or winter powder covers thefresh, warm tone" of your summer"kin like a mask! Winter powdercan make your summer "kin lookdrab and sallow—even a little anemic.
So change to Lady Esther FacePowder! Blended a new and differ-
t way. 1 ly E"thcr sh nl« >. .arc
richer, more beautiful. They dram-atize your summer skin, bring out
it's rich new coloring.Lady Esther Face Powder isn’t
jii"t mixed in the usual way. It’st: :cn by TV IS HI RRICASES, andits texture is much smoother, much
One Way to Send CakesTo Our Boys in Camp
set out handy while she put hercake in the middle of an over-size mailing box.
Around the take she packedthe light, fluffy, grains of pop-corn. tied up the box, entrustedit to the mails and waited to seewhat would happen to her home-made scheme.
In a few days, hack came aletter from her soldier son en-thusiastically complimenting herfor the ingenuity she had shown.Not only had the cake arrivedin perfect condition, he wrote,but the popcorn in which it waspacked was another welcomeUelicac y for him and lus pals.
.
C IMS. by American Weekly, Inc. Grt a Britain Rights Reserved.
JB III
i «j Toothbrush I' / 25< I
/ IN CARTONS ¦ORIGINAL DR WEST'S 9
OESIGN MADE BY MAKERS OF IIDk. WEST S ¦
MIRACLE TUFT 9TOOTHBRUSH ¦
Her January PowderLeaves Him “Cold" in August
Wf: ' ‘
f¦' jj bShHu
fcf f*w1 " -<:> VJH
jf \ '
fpKipll
XlfrBut now her *Unhas taken on deep, drh h ne» tones—and /her winter powder * I {MsIs a beauty-thief! p \ jT
Find your lucky summer shade_
in my Twin-Hurricane Powderfiner, thar ordinary powder. Ithelps hide little lines and blemishes,even tiny freckles.
And just think-the color is blownby humours into every tiny parti-cle of Lady Esther Face Powder!
1 hat’s why Lady Esther summershades arc so different—so flatter-ing to your skin-fhat’s why they’reso romantic and young-looking!
How to try all 7 shadesFind your lucky summer shade ofLady Esther Face Powder. Send forthe - new shades—and try them all.Mail the coupon below note!
POWDER
Iady Fsthfr, (149)71 \\e»t th Street, Chi«
S*nd me your 7 new shade" of f»ce jpnwder, j|«oa gerirroti" tul>r o| 4-Purp >se. i ate C ream I en-cii»r lot to cover co*t ul packing and mailing.
NAME 1
ADD*!S"
CITY__
st ATI// >• *t»' i’ ( .>i at.., aft / ly t. t'f. 7 • * , Oil.
THE XMIKH W WEEKLY 15
