Life, 1916-04-06 · page 58 of 80
Life — April 6, 1916 — page 58: what you’re looking at
What you’re looking at
This page is primarily **advertising**, not satire or political commentary. It contains three distinct advertisements: 1. **Crème Yvette liqueur** (top): Promotes a violet-colored dessert liqueur with recipes attributed to Louis Seres of the Biltmore Hotel. It appeals to wealthy hosts serving "smart" afternoon receptions and dinners—aspirational content for upscale entertaining. 2. **"Failure" essay** (bottom left): A philosophical advertisement disguised as editorial content, likely promoting Carstairs whiskey. The text plays on paradox: failure is unreliable because it unpredictably transforms into success. 3. **Carstairs Rye whiskey** (bottom right): Uses the tagline "a good bottle to keep good whiskey good," emphasizing product quality and proper storage. The page also includes a romantic poem, "On the Bluff," about a couple contemplating building a castle in Spain. This editorial content fills space between advertisements. The overall tone reflects 1920s luxury marketing aimed at affluent readers.
📄 Transcribed text from this page (OCR, searchable)
Machine-transcribed from the original scan — historical spelling and the odd misread are preserved.
it constantly, but when it comes to a boiling point take it off the fire and stir until cold; add then two ounces of “Creme Yvette,” set in china cups and serve when very cold with small cakes. Two Sizes—80c and $1.50 per bowie Sold by your fancy grocer or wine desler Write foday for book of signed recipes by wallchnonon chefs. Failure 'AILURE is the name given to those who have the reputation, with others, of not succeeding. To be a successful failure you must first be persuaded that you are one. The rest is then easy. Failure is always uncertain. It can- not be relied upon, Just at the mo- ment when you think it has come to stay, lo! it has changed into suc- cess, It is so unreliable in this respect that it is never safe to predict just what it will be the next day. SHEFFIELD COMPANY CREME YVETTE (Pronounced E-vet ) “For Smart Desserts” Violet in colour and taste —Creme Yvette desserts are the most original and pleasing ones of the day. Serve the favorite desserts of famous chefs in your home—at afternoon recep- tions, luncheons or dinners. These violet desserts may be made in a score of ways. Three Delightful Surprises for Your Guests Mr, Louis Seres of the Biltmore has been very gracious to give us three very popular “Creme Yeette’’ recipes as originated by him: FRENCH PANCAKE YVETTE: One-half pound flour, 2 eggs, one-half pint milk, a little melted butter,a few drops vanilla flavor. Melt a little butter in frying panand spread out a very thin coat of the butter. With one-fourth pound soft sweet butter mix slowly one ounce of ‘‘Creme Yvette’’and a poney glass of Kirsch. Spread some of this mixture over a very hot pancake and sprinkle powdered sugar over. Eat atonce. STRAWBERRY CUP YVETTE: Mix two ounces of *‘Creime Yvette” with one quart of vanillaice cream. Fill some glass cups with it, lay over some ripe strawberries. Decorate with Chantilly flavored with ‘Creme Yvette”’ and a few candied violets. CREAM CUPS, French Style (6 cups): sugar, six yolks of eggs, mix all together, put in pan on the fire, stirring One pint of cream, three ounces of a4 The Bact more New York a! On the Bluff BLE above us the tender sky, girl, ‘ at me. gaze rim, I said, dim.” fully asked, sea?” eyes shone, me!” “NOT A SHADOW OF A DouBT” Blue before us the summer sea, And blue were the eyes of the summer And tender, too, when she looked “Just over there,” and I turned my Away to the blue world’s farthest “We might build us a Castle in Spain,” “A shining, fair castle no time can “Shall we build it at once,” I play- “In that lovely land far over the “Why travel?” she said, and the blue “This spot is lovely enough for Mary Starbuck. Yj THE The name proves Y WU Yj, the quality Yd Caright Ue In the protective bottl—‘‘a good bottle to keep good whiskey good.”’ ddan comicbooks.com