The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1896-05-06


present. Would 1t not be better for all
women If il were rule that any position
which paid u salary large enough TO
support a family. and could be filled by
a man as well as by a woman. that the
man should have the preference:
il Il Il
The question What 10 eat ard drink
during the warm months TO insure the
best health" is an important one. Inc
Chicago Times Herald lately secured
from eminent physicians certain sug-
eestions along this line that may have
value. At any rate. we shali repro
duce Il few of them. While all the au-
tnorities consulted pointed out the oii-
ficulty of laying down rules sufiiciently
specific to tit special cases. DR.. j. q.
Kiernan ren arked that I'm general
way meat, which is too extensively
used ANYHOW, should be cut down In
hot weather. Pork. especially, must De
avoided, for 1t is a great heat producer.
Too much meat in the diet throws too
much work on the liver and kidneys
and other organs. and that means tae
collection of a whole lot Of waste ma
terial in the system. and the production
of nervous troubles and disease. The
individual should eat as much ripe
fruit as possible; avoiding unripe irult
which produces summer diarrho'as
and condition of that kind. Every
one should keep his skin in good con-
dition and his head cool. Spir.tuous
alcoholics must he largely avoided
There are large number of people 20
whom beer is injurious on account or
stomach troubles, and they should let
1t alone The same ia true OF most OF
the wines. Sweet milk and buttermiiK
are most excellent drinks in the sum
mcr season; but milk sweetened with
baking soda. which Is often the case,
is of course injurious Much of the Ice
cream that IL sold Is sold Is poisonous
from two different sources-a chem-
ically prepared vanilla instead OF the
real article. and the use or milk tnat
Is In process of decomposition buv ic"
cream properly cGade il an exeenrh,
ing In most conditions. The so caii
temperance drinks are harmless, l. pe-
lieve, with the exception or certain ones
that have q tendency to cause ferment-
alton in tn stomach Coffee upsets the
stomach, and the same is true or fced
tea, though popular opinion is to the
contrary. In general way the best
advice is for each to take his own o.
seryations in matters OF diet. and tol-
low IN the use of those articles OF food
that produce the best results. a cold
sponging night and morning Is very
good thing"
DR.. William Waugh contends that
cold drinks stop the digestive process
a glass of cold water suspends dises-
tion for one hour. Hence, ne says
"cold drinks should not he used WITHIN
one hour of eating. Another. is lnat
pers piration carries Off mcle than water
.,,I hH,y
ly and drinking. water, the blood Is
drained of It's salts. BY this means
many persons may become 50 exhaust.
ed that they will fall In a faint, ana
this Is enormously called sGnstroHe
unite frequently. TO avoid this In the
case of persons who sweat freely 1t is
wise to use remedies which check per-
spiration, the best of which is probably
cold sage tea. With little acid phos-
phate this relieves thirst and checks the
perspiration which produces 1t. A IA
yorite drink among the Irish Is oat-
| meal water, and this Is issued to men
| who work In the nrerooms In the united
| States navy. 1t Is looked upon as
valuable means of sustaining strehBth
| in persons exposed to such great neat
The oatmeal may be raw or cooked, nc,
cording to the taste. l have lntrouuc.u
Philadelphia. where 1t has proved 10 pe
| of great value"
Il i 1
Saws Dr. Homer Thomas: zone rule
| 1t is absolute safe to fcltow-neVcr u
| eat unless you are hungry; liot ths
| hunger of a capricious. oVerfcd, appe.
tite. but positive longing ara neeh OF
food. 1t Is hardly po: ST. le meal 70
hnQ 1ppi1aH
definite longing for the articles OF food
partaken of: hence, in a general way,
eat about what you crave. but make
a distinction between the tastes which
are natural and those which have been
artificially cultivated through dissipa-
ton" Finally, DR.. Cleverger writes:
| .As n broad rule. people should eat, IN
any kind of weather. what they find
agrees with them Uf they can AFFORD ~.
AS to drinking, the same rule might ap-
| ply, though opinions as to certain
drinks agreeing with the health or
the drinker Certainly, spirits and beer
can do no one any good In hot weather,
whether 1t Is imagined that they 40 or
not. Plenty Of cold water can rarely
do harm, In spite Of unfounded fears to
the contrary"
SELECTED RECIPES:
| Creamed Onions.--Peel one quart OF me-
| dium-seized white onions, place theM u,
| n saucepan cover with boiling water. auu
| one teaspoonful OF sugar. pom tlil heai
| done: cGd one teaspoonful OF SAT-, DOH
| a few minutes longer, then drain them
| In q colanGer. In the meantime melt one
| ounce OF butter. add one-ha!l tapi@spoo'i.
! full Of flour, stir and COOK TWO minutes
! add one-haif pint of hot milk, COOK TWO
| spoonful of white pepper ana sprihk e
| of salt, put the onions III NOT dish, ana
| pour the sauce over it.--Good HouseKeep'
| ing. p .,,,,
| ly opened soft-shell clans, remove them
| with a fork out of their liquor on to SOFT
| towel, and after drying lay the clans on
"a dish, dust over with flour; then take
each one separately on a. FORK, up mr., mrs!
lay them thus prepared on clean board
| for thirty minutes to dry. Place a Try,
! ing pan with one ounce OF pure iard ana
| one ounce Of butter over the fire; as soon
as melted put IN as IN many ias brnwa as rs, M
on one side. then on the other; Try the
| remainder the same way, using more lard
| and butter II necessary. Arrange them
nicely on a hot dish, and serve with DIS.
| cults and butter or buttersd toast. III
| place of lard or butter, beef fat or lardina
| pork may be used.--Good Housekeeping.
Raisin Sauce.-Put one cupful Of raisns
In a saucepan; cover with one-half cupfu
Of water. one-half cupful Of white vine
and boil twenty minutes. At the same
time place a saucepan with one tablespoon
full Of butter over the fire; add one fine
cut onion, a little fne-cut ham and car
| rot cook five minutes, then add one heap.
| ing tablespoonful Of -four: stir for few
| minutes; add one pint of boiling water
one tablespoonful Of liquid beef extract
| three cloves, one bay leaf, six crushed pep.
pers, one blade of mace, one even teaspoon.
full of salt. one-quarter teaspoonful OF
pepper; cook ten minutes; then strain /,
into q clean saucepan; add the raisins, re.
turn the saucepan to the fre; add one IA.
blespoonfu Of lemon juice and one table.
spoonful of sugar; cook for a few min
utes; then serve with boiled beef tongue
or boiled ham.-Good Housekeeping.
Shoulder of Lamb. Stuffed.-Remove the
bones from shoulder Of lamb except the
leg bone, which must be left on. Spread
the shoulder open, season with salt nnl