The National tribune., 1909-10-14

troubled at the increasing size of their
figures as they grow older, let me state
that SlendernesS need not be lost il at
tention to the manner of holding them
selves properly, exercising and some
discretion as to food are observed.
To begin with, more than 80 per cent
of women lose their slenderness thru
sitting badly. Authorities say that un-
less the attitude in the chair is such as
to make the spine erect to hold the
shoulders in place, STOPPING cannot be
avoided. But, what is even worse, if
the spinal column is bent toward the
lower end all of the lower organs are
pushed out of place, causing protruding
abdomens and big hips. 1t Is careless
ness in not sitting on the tip of the
spine that more than any other reason
causes large hips. A woman may be
convinced of this by sliding down in
her chair couple of inches, when she
VIII realize that her figure, instead of
being balanced by the spine, is pushed
out and an increase in size is absolutely
inevitable.
One of the strictest edicts that can
be laid down to q woman who cares to
preserve her figure is: Learn to sit
properly" In getting into chair push
back on it until the back of the seat
and the lower part of the chair back
are touching the spine. In other words,
this is the briefest way of putting it:
Sit on the tip of the spine, not three
inches from the tip"
Next in Importance is to hold the
shoulders back and the chest up. If
this is done fat will not accumulate
beneath the shoulder blades, which
when present entirely destroys all SYM
metry, for unless the muscles do the
work for which they are intended and
the figure is held in position they be-
come paralyzed and unable to throw
off any gathering of superfiuous flesh.
No woman can hope to keep her fig
ure If she does not walk every day.
For nothing will more quickly make
heSh than always to ride when out of
doors, and to loll when at home. More
over, it is not enough to walk in slow
and heavy fashion. There must be
sufficient briskness in the gait to keep
the muscles sturdy and to prevent the
accumulation of flesh. Half an hour a
nay is better than none, for this exer-
else. and a woman can get it by walking
at least part way down town when CO.
ing shopping OF going to pay visits. 1t
does not matter when, as long as she
walks and gets some exercise in the
morning, and more in the afternoon
viii do wonders in aiding her to appear
fresh and healthy.
Here is a good recipe for sour milk
pancakes:
One teaspoon salt, one teaspoon soda,
one cup cold water, two cups butter
milk, one and a half cups flour, one
naif cup cornmeal. one teaspoon bak-
Ing powder; If not quite stiff enough
add more flour or meal
Chicken broth allowed to simmer un-
til there is about a pint, then cooled |
and taken in jelly form, cold, is quite |
acceptable and nourishing for sick or |
nra1a &c ,,a1,
to some people in the jelly form, and |
has the merit that patient can feed
himself with 1t when, perhaps he must |
soup.
Apple custard or, as it is sometimes
rallied, apple snow is made as follows:
Take half dozen tart, mellow ap-
pies. pare and quarter them and take
out the cores. Put them in pan with
half a teacup of water; set them on a
slow fire. When they begin to grow
SOFT turn them into a pudding dish
Rno sprinkle sugar on them. Beat eight 1
eggs with rolled brown sugar, mix them
with three pints of milk, CRATE in half |
o nutmeg and turn the whole over the |
apples. Bake the custard between 20 |
and 80 minutes.
To make German pork croquets, chop
an onion hne, fry it in butter ard add
10 one pound of minced raw pork. Add |
also II boned anchovies chopped fine. /
e tablespoonful of chopped capers, two
neapihg tablespoonfuls of bread L
crumhs, three unbeaten eggs. three |
tablespoonfuls of sour cream and pep-
per and nutmeg 70 taste Mix well with
the hands and form into outlets and
saute in hot fat. They can also he
SNAPPED into croquets and dipped in egg
ana crumbs, frying in deep fat.
To make a good vegetable soup take
1our onions, three turnips, four carrots.
one small head of cabbage, one pint of
pulter Deans and bunch of sweet
herbs. Boil until done, add a quart of Il
soup stock; take two tablespoonfuls but {
ger and one of -four; beat to a cream:
pepper and salt to taste; add a spoon
aui sugar. Serve with fried bread chips.
One of the richest. most nutrition. {
ana digestble of rice puddings is made
without eggs, In fact, eggs are not AT
al necessary In making rich rice pud-
ning: Take two quarts of milk, two
thlrds OF a eupful of rice. a cupful of
sugar. piece of butter as large as
walnut, teaspoonfui of cinnamon,
httie nutmeg and pinch of salt. Put s
INTO deep pudding dish, well buttered.
and set into moderate oven. Stir n
once or twice until it begins to cook. S
Let IL remain In the oven about two
hours (until ii is the consistency OF
creaml. Eat cold.
To bake corned ham Southern FASH
ion, soak ham over night In morning !
clean and pare and wash with vinegar,
but do not dry. Put into a roasting !
pan, skin side down. covering the pared !
sine with thick paste of -four and i
water. Mix together one cupfuI of cold I
water, half a cupful of vinegar. a table !
spoonful Of molasses and a tablespoon- Il
fni of onion juice. Pour over the ham I
cover and bake, allowing 90 minutes 10
the pound. Raste frequently. Take nm
the ham, .Jcrape off the paste. remove !
the skin, sprinkle with cracker crumbs
and brown in the oven. Serve either }
hot or cold
Inquiry has been made for a recipe /.
Tor Ice cream cake, and here IL is:
FOR the cake there will be required !
haif cup of butter, one and a half
cups sugar, two cups of -four, half a
cup OF milk. the whites of five eggs, two :,
level teaspoonfuls of baking powder and !
half teaspoonfal of vanilla. Beat the :
butter 10 a cream and gradually beat In
the sugar and then the vanilla: now ?
add the milk, also the whites of eggs.
beaten TO stiff froth, then stir in the
hour and the baking powder mixed to- y
gether. Pour this batter into shallow !
cake pans that have been well creased
a ~