The National tribune., 1908-07-30
BY SONORA SARA.

/ Here are the prescriptions of a cele-
brated physician for a physically COM
! Portable diet. Eat fruit for breakfast.
for dinner. for supper. Shun hot rolls.
hot biscuits and buttered toast. Eat
whole-wheat bread: Refuse rice pud-
| ding. Decline potatoes if they are
| served more than once day. Do not
drink too much coffee or tea and very
| little beer and whisky. Walk several
miles each day. Take a bath every day
| in Summer and every other day in
| Winter. Brush the teeth and wash the
! face in warm water every night just
! before retiring. Sleep eight hours.
Here are the fruits to be eaten: Apples,
| grapes and bananas any time, day or
i night, but not too many at time.
| These are the three healthiest fruits.
and the habitual eater will require no
medicine. Peaches are good for the
| clearing of muddy complexion. Pears
are healthy raw. but better when
cooked. Strawberries are good for
rheumatism. Oranges are good for
dyspepsia, but pineapples are even bet
ter. Lemons are a fine fruit tonic. and
a few drops squeezed into half wine>
| glass of waier each morning or night
will act more beneficially on the system
than purgative pills or salts.
This is a fascinating Summer drink:
Squeeze out and strain the juice of
six large oranges. For every orange
allow four Jumps of sugar. Bring to a
| boil with one cup of water, simmer for
five minutes without stirring. then set
away until ice cold. Pour this on the
orange juice. and flavor with three
| drops of essence of cloves for each
orange and an equal amount of essence
of peppermint. Fill tall thin glasses
two-thrds with pounded ice and pour
in the mixture, sticking sprig of fresh
| mint, if you can obtain it, in each
glass. This is piquant and odd drink.
/ Fer a tomato sauce such as the chef
in one of the best hotels makes, melt
two tablespoonfuls of butter in sauce
pan and cook in it half an onion cut
fine. When the onion is yellow, add
two tablespoonfuls of -four and cook
until it is deIicate1y Drowned Then
turn in two cupfuls of tomatoes, small
glass of wine, bit of. bay leaf, two or
three cloves. bit of a garlic Glove and
salt and paprika. Cook 10 minutes,
strain and serve with baked fish.
Not every housekeeper knows that
| Summer squash is delicious fried as
well as boiled. The vegetable should
be very tender. Cut it into slices about
| half an inch thick, roll the pieces in
-four which has been sailed and pep
pered and fry them in butter or bacon
| fat.
| A baked "corned1 ham if properly
put up is very appetizing. Soak the
ham overnight. Next day scrub it hard
and pare the hard black crust from the
under side. Lay in vinegar for an hour.
| turning it four times. When the bath
| is over, do not wipe the ham. Lay it,
skin down, in your covered rooster, and
cover the side you have pared with a
paste of flour and water thick enough
| to hold its place. Mix together cup
full of cold water. half cupful of vine
gar, a tablespoonful of molasses and
the same of onion juice, with tea
spoonful of French mustard. Pour
about the ham; put the cover on the
rooster and bake half an hour to the
pound after the liquid begins to boil.
Basic every 5 minutes with the liquor
| in the pan.
Leave in the pan and liquor for half
an hour after taking it from the oven
Wipe, then scrape off the hardened
paste and skin the ham, busting quick
| ly with cracker dust to prevent the
escape of the juices.
| Next, cover the top of the ham with
| q paste of cracker crumbs. worked
smooth with a little cream and bound
with a beaten egg. The crust should
be quarter of an inch thick. Set the
ham in a quick oven to brown the crust
| lightly .s......
This doubtless seems a tedious proc
ess but the flavor of this ham win stay
! with you, and if kept in a cool place
will keep almost indefinitely even in
hot weather. 1t must be kept cool and
away from flies and insects.
A white or colored cotton dress usual
| ly becomes creased and crumpled long
before it is soiled sufficiently to war;
rant its dispatch to the laundry. A lit
tie thin starch. made with cold water,
will, however, be found excellent as
means of stiffening the skirt where il
has become limp, sponge dipped in
the starch being used with which to
dampen the material. The garment
should then be spread over an ironing
board and pressed.
Did you ever try a salad cantaloupe?
1t is delicious and a change. Cut the
meaty inside of a ripe cantaloupe in
cubes, dust slightly with salt, paprika
and cinnamon. Put this in a jar next
to the ice for several hours. Add a
very little dissolved gelatine to about
one-half a cup of whipped cream and
chill. When ready to serve, put al
spoonful of the melon on a lettuce leaf
then a small spoonful of the whipped
cream in the center and surround with
piping of mayonnaise made with
lemon juice. The latter may be colored
pink, which would look very pretty with
the melon and cream. The cream
should be slightly salted.
Something to drink: give us some
thing new TO tickle our palates is the
cry of many. and here's the thing:
Flake with silver fork the pulpi
from a large ripe pineapple. adding al
pint of sweet cider, one sliced cueum-
Der. a quart of ripe blackberries two
cups of sugar and three thinly sliced
lemons; place it on the ice to chill, as
described in the other recipes; when
ready to serve fold in a cup of italian
meringue and one quart of iced water;
pour from a slender Bohemian glass
tankard into stemmed goblets garnished
with slices of frosted oranges and ac !
companied by long-hand,ed spoons, so
that the fruit may be eaten.
Here are a couple of "don'ts'' for
you girls. which, if remembered and
acted upon, will save you from many |
a bad quarter OF an hour" as the I
French say. for they indicate some little
pitfalls into which juvenile feet are
very prone to stumble, tho it may be
lack of early training or by too readily
following the irresponsible conduct of
others, says writer.
T. weedIe JuIy G. Co II 18th Tenn.