The National tribune., 1908-05-28
By SENoRA SARA.

| ~ S1AsO
Most women put on adipose tissue
across the back. about the shoulders
and the abdomen as they get older To
let this increase go on is mf.dness. To
reduce it is a duty i
| First and foremost, sit back in your
chair, so that the lower part of the
lspine will not be curved Most women
sit badly, thus throwing the abdomen
out of place and enlarging the hips. It
may seem trivial. but as fact it is
important
I Exercises to reduce the abdomen are
many. but in doing them you should
be careful not to strain or overtire
/ yourself.
/ A good one is to raise the hands high
/ above the head and then bring the arms
down with sweep. trying to touch rhe
| floor with the finger tips. without bend
! ing the knees. You will not be able
4 to get down very far at first. and five
times is enough for the beginning. After
few weeks you will find that you can
4 bend much lower all the time
Make the body limp and then bend
| first one way and then the other from
the hips. Twist the body then. letting
the pull come always from the hips.
Lying flat on the floor and raising first
one leg and then the other as high as
you can Is another movement
| All these must be done so that the 4
| cords and muscles at hips and abdomeni
will feel the pull. but care should be
taken not to strain ones self.
| An odd combination of breakfast cod !!
fish balls and eggs is prepared in this |,
way: Make the fish balls fiat. and fry
| them brown: poach some eggs in rings
and when done slip one on each ball.
A good dessert, this for an invalid
I A n to .,.xt. Il
of four eggs. Whip with the pulp until
light, and set in the oven until puffed
and light. Serve with whipped cream
or a custard made from the yolks of
the eggs, a pint of milk and sugar toi
taste.
1t would seem as tho canning spin
ach is waste of time. but if you want
to do it this is said to be a good recipe:
Pick over carefully, stripping the leaves
from the stems. Wash thcroly in sew
eral waters. then pack into an agate
ware or porcelain pan set in a larger
one of warm water. Bring gradually to
a boil. then cook rapidly for shaIf an
hour. Have ready glass cans hot and
we'll sterilized. pack brimful of the
scalding spinach. so full that the juice
runs over the top when you screw it
tight Seal Immediately, and when cold
wrap in paper, and bury in box of
sand set in a cool, dark place.
Calls foot Jelly is considered fine
thing to have for sick people. To four
calf's feet. carefully scraped and pre-
pared. allow about two quarts of water
and boil about seven hours, slsimming
well. When done. set aside to CONCEAL,
then remove all the grease. From the
four feet there should be about three
pints and a half of jelly. Pour on this
one quart of sherry. the juice of six
lemons, pound and half of granulat-
ed sugar, the thinly peeled yellow rind
of two lemons. one bunch of raisins and
two blades of mace. Wash eight eggs
clean, beat the whites to a froth and
crush the shells. Put with the Jelly
Set on fire. stir until the jelly is melted.
then remove the spoon. Let boil just
20 minutes from the time it commences
to boil. Pour intoTa.scearse cotton ,bagl
and drain. If not perfectly clear, re-
peat the straining until transparent.
Here is a recipe for old-fashionedI
molasseS cookies: Put into a pan one
and one-third cups molasses. one cupi
brown sugar, one cup sOftened shorten
ing (butter and lard or drippingsl and
one cup sour milk with a heaping tea
spoonful soda stirred in it. When the :
milk stops 'purring' add to the otherj
ingredients, together with tablespoon
full each vinegar. ginger and cinnamonI {
and one well-beaten egg. Add -four toI !
mix soft, so you can handle, turn onto
a well-fioured board. roll out in sheet
quarter of an inch thick and cut inI
cookies. Bake in a quick oven. I:
This recipe for caramel custard isl
thought to be very fine. Put one-haIft :
cupful of sugar in a smooth frying pan,
and stir until it meltS and becomes a
rtp ,,r l.t-
pint of rich milk or thin cream that
has been scalded, add teaspoonful OF
vanilla, saltspoonful of salt and half
cup of sugar and let it simmer until the
colored sugar is absorbed. Set away to
cool. When cold add the beaten yolks
of eight eggs, strain to be sure it is
smooth; pour into baking cups and set
in pan of hot water and bake until .
firm Serve cold. This will make eight r
cups. Or make a plain custard, using Q
less sugar than usual; then stir in two ,
or three tablespoOnfuls of caramel made,
in this way: 4,
Put two cups of granulated sugar in
clean saucepan, set on the back of
the range and stir until it browns. Pour
into it slowly one cup of boiling water.
and when dissolved put into can for ,
future use. 1t keeps Indefinitely. 1t is
nice served as sauce with the custard ;
or with apple dumplings.
G
Excellent fish croauets are made as
follows: To two cupfuis of finely
chopped fish add one cupful of cream y
sauce, a saltSpoonful each of mustard \
and salt and a little cayenne Make
into croquets, roll in beaten egg and
crumb and fry in hot lard
The girl who doesn't take care of her IT
clothes is no wife for the poor man: :
she needs some one who can give heri a
an unlimited dress allowance and al
maid to locke after her. There is an
other point. If it is too much trouble r.
to take care of her clothes before, it an
will be too much trouble to take care
Of her housekeeping stores after mar -
riage, with the result that large part .
Of them will be wasted. Il
A way of making old salad into a <
new is this: Prepare nice lettuce as
usual and make little balls of creamt ID
Or cottage cheese, adding salt, pepper
and little cream, if necessary, to roll y
them. When they are finished put a pc
small fork or skewer in each one in &c
turn, and so dip and roll it in grated "
American cheese till the white surface =
IS completely covered with the yellow 4
caves; pass French dressing with them, =
,r put the dressing on the lettuce first, d
md then lay on the balls, but be care -
'ul not to let the lettuce stand after r
Ising the dressing or 1t will wither.