The National tribune., 1908-11-05

medicine there is in sweet outdoor all
and plenty of it!
Overcautious people refuse to open {
| window wide, owing to fear of drafts
They will open it six inches at the top
which is a minimum amount OF window
opening-but DO not open the bottom
of the sash.
They do not realize that drafts are
not caused by windows being open too
opened enough.
| The window should be opened at the
/ bottom as well as top, and if one i.
afraid of the air blowing in directly
on the body a board the hight of the
opening may be placed in front of the
space. The air current will rise above
! it, and drive the heated air out at tor
| of window.
| The greatest mistake of all is to keep
| the windows almost closed, in fear OF
becoming chilled and cold. Especially
in the night time, when the air should
be frequently renewed, the windows
should be opened wide.
If chilliness starts to creep over the
sleeper, the fault can easily be over
come by adding more bed covers. II
doesn't make any difference how warm
the body is kept with blankets, but the
room should be well ventilated, and
the air should be fresh in the morning
When canning fruit put two rubbers
on the glass jar and there will be no
possible chance of air getting in. Some
times there are sharp little edges on
| the jar that seem to cut the one rub
Der. The next rubber on top Of this
will keep out the air, even if the lower
| one be cut. The tops can be screwed
on tighter as well.
Here are some hints to nurses. Re-
member that orange juice with cracked
ice can often be taken by patient who
can retain nothing else.
That orange juice, being laxative, is
excellent in most sick rooms; is some
times even prescribed for typhoid fever
patients.
That chocolate, tho nourishing, often
causes dyspepsia when the digestion is
weak.
That the nervous patient should have
eight or nine hours of sleep.
That sleep will be slow in coming If
the sick person is allowed to have COM
pany just before bedtime or listens to
exciting reading.
That one should never ask a sick
person, What can do for you?"
That dainty service often counts more
than quality or variety in the invalid's
meals.
lHdl TIE nurse SDOuiC never save
steps when the patients appetite is ca
- A small portion often tempts where
a larger one nauseates. An extra trip
to the kitchen is better than heaped-
up trays. 7Hs
That a sick room should never be
made a thorofare or the gathering
place for the family.
fv
pineapples for table use to slice them
lengthwise instead of in round slices,
and thus avoid serving any part of the
core. The fruit should be peeled, and
then allow to stand upright on a plat
ter with a fork thrust into the top to
hold 1t firmly while slicing. Use very
sharp knife. and slice down Oh one
side of the fruit lengthwise. When the
core is reached turn the fruit around
and slice down another part Unless
one is very careful, IL the fruit is cut in
the round slices and then cut up into
smaller bits, little of the unpalatable
core is sure to find its way into the dish
which is being prepared.
Don't send the children to school with
an unappetizing lunch. 1t is really not
at all difficult to change the menu for
the dinner basket, and it helps the child
to eat when it will often shove the
lunch to one side just because the ap-
pearance of it does not appeal. Here
are number of sandwich recipes
which will help to solve the question of
what to give the children to eat at
school. Remember. too. that child
active and energetic needs plenty of
good. healthy food. 1t should never be
stinted on anything but dainties. Too
many sweets will injure the digestion.
1. Chop fine cup of cold boiled ham
and two cups of cold boiled or roast
chicken, make to a paste with mayon-
naise dressing and spread on buttered
white or graham bread.
Chicken and tongue sandwiches may
be prepared by using the meat in the
same proportions.
2. Rub cream cheese to a paste with
sweet cream and spread it on white
bread. Lay on each slice a leaf OF let
tuce which has been dipped in French
dressing. Place over it a slice of but
tered bread, either white or brown.
3. Prepare cheese as above directed,
and add to each cheese a half cupful
of chopped nuts. Salt to taste. Or you
may use minced watercress with the
cheese. instead of nuts.
4. Boil half dozen eggs, putting
them on in cold water. Cook for Is
minutes after the water reaches the
boiling point. Rub the yolks to pow
der, and stir into them two teaspoon
fuls of fish paste or potted ham or
tongue, and reduce with melted butter
to the consistency of soft cheese. Chop
the whites fine; mix with this and
spread all on thin bread and butter
5. Lobster or crab sandwiches are
very good, and are made by mincing
the meat fine and making it to paste
with mayonnaise. Spread on thin white
buttered bread.
8. Plain egg sandwiches nay be made
by chopping hard-boied eggs hnc, tn
whites and the yolks together SOFTEN
Ing with melted butter to & g, sea-
soning with salt, pepper. On juice
and a little dry mustard, an, reaifng
on bread. Sardine sandwiches tray be
made like the lobster or crab sand
wiches
Z. Delicious sweet sandwiches are
prepared by mixing good jam with
cream. softening to paste with cream,
ana spreading on thin white bread.
Jelly sandwiches may be made in the
same way, or the jelly may be spread
on buttered bread.