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Copyright, 1913, by the Star Company. Great Britain Rights Reserved. 10 The Celebrated Earl of Ches terfield, Whose “Letters to His Son" Are the Classic English Au thority on Politeness* He Laid Down the Rule That “Manners Must Adorn Knowledge and Smooth Its Way Through the World.” Real Hair Grower Found at Last! The Great English Discovery “Crystolis “Grows Hair in 30 Days.” $1000.00 Reward if We Fail; Read Our Guarantee. Try It at Our Risk. Mail Coupon To-day Beautiful Hair and lota of ^ litres k mkJ news »t last for men and women . ■ hair is tailing, who are growing bald and 5 r *.' "liosc seal]* are covered with dandruff that ‘•thing seems to keep away and whose heads itch like mad. Good news even for those who imagine them selves hopelessly and incurably bald or who suffer from hair or seal]) trouble of any kind We have secured the sole American rights for r he great Luglisii discover}, Ciyatulis, me new oair remedy that in Europe ha* been called the most wonderful discover} of the century, having lteen awarded Gold Medals at the big Paris and Brussels Expositions. Already, since securing the American rights, hundreds of men and women have written us to tell of phenomenal results obtained by its use. People who have been bald for years tell how they now glory in th^ir beautiful hair Others who navi had dandruff all their lives say they have now a clean, healthy scalp, and that hair stopped tailing after a few applications of this wonderful new treatment. We don’t care wliether you are bothered with tailing hair, prematurely gray hair, matted hair or stringy hair: dandruff, itching scalp, or any or all it—if you use Cry*toli*. forms of hair trouble: we want you to try ‘•CRYSTOLIS,’* at our risk. We give you a binding guarantee, without any “string” or red tape, that it won’t cost you a cent if we do not prove to >ou that “Crystolis’ will do all we claim for it, and. what’s im portant, we have plenty of money to back our gu nr an tee. We have deposited $1,006 in our local bank as a si>ecial fund to be forfeited if we fail to comply with this contract. Cut out the coupon below and mail it to-day to Creslo Laboratories, ::71 T ■**., Piu^haTutnn, N, V. FREE COrPON. The Creslo laboratories, 371 T Street, Binghamton, N. Y. I am a reader of H caret's Sunday Magazine. Prove to me without cost how Crystolis stops falling hair, banishes dandruff and itching scalps and restore* gray and faded hair to natural color. Write your name and address plainly and ENCLOSE THIS COI’PON WITH YOUR LETTER By May Irwin, the Best Cook on the American Stage. W HEN you are tired of the routine breakfast, or when your husband, father or brother complains of Its monotony, introduce the Innovation of tripe and oysters. It will fit nicely into this breakfast. One goblet of orange juice. (Baked apple, rhubarb or apple sauce, if you prefer it). Tripe and oysters. Muffins. Coffee. Tripe and oysters are a delicate and delicious breakfast dish when well prepared. Cut tripe into small pieces. Scrape well, taking all the bits off. and boil three hours in salt and water until the tripe is tender. Drain the water through a colander. Then plump your oysters. Plump-- ing your oysters—I stop here to ex plain to the young or inexperienced cook—consists in stewing the oysters for five minutes in the same liquor in w r hich they were brought from the fish market, until the oyster swells to nearly double its size. Put the tripe into a porcelain-lined vessel until it comes to a boil. Add two tablespoons of butter and one of flour, creamed—that is, beaten to gether—and flavor with paprika, a dash of red pepper and salt to taste. Add the oysters and one-half cup of sweet cream. Serve on thin, crisp, buttered toast made of stale home made bread. My favorite muffins are made of two cups of flour, two eggs, one cup of milk, one teaspoonful of flour, baking powder, sugar, one heaping teaspoon of baking powder, one-half teaspoon of salt, one tablespoon of butter. Sift the flour, salt, baking bone, using very little water. Strip the meat from the bones. Cut it up in a fine chopping tray. Add jreen peppers, chopped finely, and Spanish peppers to taste, also chopped fine; one small onion—so small that you hardly know it’s there—at first; cold boiled potatoes, also chopped in a bowl ;paprika and a dash of nutmeg, black pepper and salt to taste. Into an old-fashioned frying-pan put the liquor left from the chicken. Drop the bits of chicken into the liquor. As soon as the liquor boils up, add one cup of thick cream, a little but ter, and flour stirred in to slightly thicken. For Southern corn pone, take two cups of yellow cornmeal, one cdp of flour, two teaspoons of baking pow der, two cups of milk, one table spoon of lard, one tablespoon of but ter and two eggs. Beat the eggs and add the milk. Sift the flour, salt and baking powder together, add the milk and eggs, and beat well. Bake in a moderate oven. One goblet orange juice. Frizzled beef. Short bread. Coffee.' Get best smoked beef. Slice quan tity desired into small, thin pieces and pour over these boiling water for not longer than a second. Pour through a colander, draining the water thoroughly from it. This re moves the brinelike taste from the eef, leaving it a softer, more deli cate flavor. Put the beef into a fry ing pan together with a tablespoon ful of flour, a lump of butter as large as a walnut, and half a tea cup of cream. Add one and a half cups of milk, salt and black pepper to taste. For short bread, use one quart of flour, two tablespoons of lard, one tablespoon of butter, three tea spoons of baking powder, one tea spoon of salt. Mix the flour, baking powder and salt together. Rub the butter and lard well into the flour and mix with cold milk to the con-' sistency of biscuit dough. Bake on a griddle on top of the stove. 4 often use this recipe for strawberry shortcake. Splitting the crust and buttering it generously makes it a delicious basis for any shortcake. This, like the foregoing, is a sub stantial preparation for a hard day’s work: ^ One goblet orange juice. Ham and . Griddle cakes. Coffee. For “ham and mix a cupful of finely chopped ham, half a cup of bread crumbs, one teaspoon of chopped parsley, one teaspoon of butter, a quarter of a teaspoon of fresh mustard, and enough hot milk to make a smooth, soft paste. Spread this in buttered scallop shells, break an egg into each shell and sprinkle with buttered crumbs. Bake in- a quick oven until the crumbs are brown and the white of the egg firm. This is an appetizing way of using a little left-over ham. Also its econ omy recommends it. My “Ham and —” does not include beans. For my favorite griddle cakes I use three cups of flour, one and a half pints of milk, one teaspoon of salt, two teaspoonfuls of baking powder and three eggs. Beat the eggs and add to the milk. Sift to gether the flour, baking powder and salt. Add to the milk and eggs, amj, beat well. Miss May Irwin at Her Cooking Table. powder and sugar together; beat the eggs until very light, add them to the milk, then sift the flour and other ingredients into the milk and eggs. Melt the butter and add it to the mixture. Put into the muffin tins and bake for twenty-five min utes in a hot oven. Here is a variant of the routine breakfast menu: One goblet orange juice. (Or stewed fruit, if you prefer— say, apricots. Oatmeal. Chicken hash. Southern corn pone. Coffee. If you insist upon your fat-form- in'g (though Strength-making) oat meal, at least cook it in a double boiler; letting if simmer all of the day before serving, and do not crush it to destroy the form of the grain. There is no more palatable break fast dish than chicken hash when properly cooked. Improperly cooked, it is as palatable as sawdus or' the tasteless dry toast so regu larly recommended by the diet doc tors. The chicken should be cut up and dropped into cold water and cooked slowly until the meat falls from the Moral Value of Etiquette By Mrs. Frank Learned, Author of “The Etiquette of New York To-day.” mrious manifestation* of good taste in clothes, in lialdts, in speech, the relations of hostess and guests—all these and many other similar topic will he dealt with in a series of articles by Mrs. Ellin Craven Learned. Mrs. Learned’s articles will be published every second Sunday, alternat ing with Mme. Cavalieri’s beauty articles. Mrs. Learned is a member of New York and Newport society and Is the author of the well-known hook, “The Etiquette of New York To-day.” I ME. CAVALIEKI wrote last Sunday an extremely able nnd valuable article on the skin and complexion, lad next Sunday she will have another ar- tide n her ’nstructlve and entertaining series. Bui there are matters of impor tance to well-bred persons which are not touched bj Mme. Cavalier! and which may hi* profitably discussed. Matters of good form, the appropriateness and the “eternal fitness" of things, the cultivation of charm, the graces of agreeable manners, and the By Mrs. Frank Learned T rHE true meaning of etiquette, or good form, may be defined briefly by stating that it includes the ■whole range of good manners, good breed ing and politeness. The essential thing to understand is that courtesy, considera tion for others and unselfishness are the Sources from which good form springs. True politeness comes from a kind heart, a ready sympathy, an instinctive tact, a wish to please, an unwillingness to hurt, another's feelings and a desire to pu* other people perfectly at ease, i Although a kindly nature and an un selfish spirit are never lacking in cour teous behavior, a thorough understanding of the conventionalities of society help to give a finish and completeness to the whole personality. Tact and natural refinement count for much in one not accustomed to society, but cannot supply the want of knowledge of what is the correct thing to do under all circumstances. We hear much and see much of the decadence of manners in the present day. In the haste and rush of modern existence we are in danger of losing many of the graces that make life pleasant and har monious. We are told that there iB little time to practise politeness and that the finer qualities of behavior have disappear ed. or they are hidden beneath a mass of laracteristics which may be very practl- ! and useful but do not beautify life, 'any persons seem to imagine that it is redit to themselves to appear to be vjys in a hurry, very busy, and that to i -isurely is either old-fashioned or ln- iictes a la«k of engagements. They for , that to take time to be polite is one if the requirements of good breeding. 'otne persons say that manners are now .note frankly selfish.” This statement is „ i absolute avowal of retrogression. Self- i -iiness always destroys progress of any ■ort. Most persons are striving to im prove. Even the self-seeking should re member that good manners are an ele ment of success in every career. Care lessness in manners leads rapidly to rude ness and soon the careless person offends others and becomes unpopular. The optimist declares that, although man ners are less ceremonious than in the past and are “somewhat hasty to match our rate of motion," that the right principle remains, because good manners are from the heart and the hearts of the present generation are in the right place. This is a hopeful view. It may serve to re mind the thoughtless that the graces of courtesy are the outward and visible signs of the Inward graces which no one can afford to lose. Those who have advantages of genera tions of transmitted culture, will, as a gen. eral rule, be found to be courteous, affable, and with a true simplicity of manner. When one attempts to describe the charm of a certain person it is something almost intangible, vague and delusive. The per son may not be remarkable for beauty, for brilliancy in conversation, or for great intelligence, but there is a rare gracious ness in manner, a lack of self-conscious ness or effort, a considerateness and thoughtfulness in every word or action. Social life has evolved necessary con ventionalities. The present code of good form has been constructed from the cul ture and refinement of years. Society at its best should offer a high standard of excellence and encourage an improvement in manners. If we are to live in harmony and unity society must be made every where a pleasant thing, and this is pos sible only through obedience to the laws of that etiquette which governs the entire machinery and keeps every thing running along smoothly and com fortably. The dig nity of the individual and the comfort of the community is the object of these laws, where each one Is treated with respect and each one Is too self-respecting to neglect social duties. Those who disregard these things show that they are not in the ranks of the most highly cultivated of their time. Those who are rude and self - asserting pro claim by their bad manners the lack of training as to obliga tions which are con sidered binding on well-bred persons. P r e t e n 11 ousness never deceives one who is well-bred. People who affect to despise manners, who recognize no distinction, or no distinction worth noticing fiat and bad manners, are themselves losers. "Manners aim to facilitate life," writes Emerson. “They aid our dealing and our conversation. These forms very soon be come fixed and a fine sense of propriety is cultivated with the more heed that it becomes a badge of social and civil dis tinction.” There is a right and a wrong 1 way of doing everything, no matter how trivial this thing may seem to be. The writing of a note, the wording of an invitation or a regret, the man ner of bowing, the way we walk in the street, enter a room, greet a guest, sit at ta ble. all indicate the degree or Pu • T+ * Y d Good form nra.ABi.ev Mr*. Madame Recamier, the Most Charming Woman in History. By Attracting a Host of Brilliant and Influential Friends She Aroused the Jealousy of the Ungallant Napoleon, Who Exiled! Her, but She Triumphed Over Him, Returned to France, and Enjoyed More Influence' Than Ever After His Downfall. Above Is the Photograph of Mr*. Frank Learned, Who Writes on Manners and Social Etiquette for This Newspaper. Dolly Madison, Now Fa mous as the Most Graceful and Courtly Hostess the White House Ever Had. Her Manners and Popu larity Helped Her Husband to Gain His Second Term as President. the absence of good breeding, the knowledge or ignorance of good form. Forms, ceremonies and observances are necessary, therefore, not only to the well being of society but the happi ness and peace of mind of each individual. Good manners and •. good form may be acquired by the constant practise at home and in society of the many small courtesies and acts which will enable one to gain a habit of doing the correct thing. Society in New York undoubtedly in fluences the customs in other places and is regarded as a representative source of information. An increased value is be- The Gallant Sir Walter Raleigh, Who, Won the Confidence of the Great Queen Elizabeth by the Grace with Which He Threw His Cloak Over a Muddy Pool, and Lost His Head Un der a King Without Manners or Heart. ing placed on etiquette, or the proper ob servance of social customs. Many people in our great country have been occupied in making fortunes and they wish to know what is expected of them in their new conditions. They wish to learn the various conventions about visiting, leaving cards, note-writing, travelling, customs at the table. There is a growing demand for true education in the hearts of men and wo men all over the land. They wish to train themselves and their children in a wise and liberal spirit, to be guardians of law and order, and they recognize that manners and morals are closely connected; in fact, that manners are an expression of morals and morals are an expression of the law. They are convinced that it is only by'obedience to every small detail of law in life that a fine character can be de veloped and that the concrete expression of manners, that is to say, in character, is the crown and completion of every life. It has been very beautifully said 1 the late Archbishop of Canterbury, in letter to a son at school, “Good manner: give the last grace and finish to conduct They are when perfect, the visible flower and bloom of inward excellence which has so taken possession of the man as to per vade his whole being and color the minutest details of life. They sweeten social intercourse and contribute to hu man happiness beyond all proportion to the effort of self-discipline which they cost. The true man will remember every moment of his life the Scriptural precept, 'Be /courteous.’ ’’ Jlii) Irwin's Javorite Recipes No. 4 of a Brand New Cooking Series by America’s Most Pop ular Comedienne and Best Cook. A ■» A