The National tribune., 1909-03-25
By SENORA SARA.

There has come back into favor
among all the new-fangled exercises oi
to-day. one that our mothers were
taught when they were growing up.
They were made to stand with theiI
toes to the crack of the floor and bend
forward until the tips of their fingers
touched the wood, without lending the
knees.
This is not an easy exercise, but il
accomplishes much. Therefore, it ha:
come again into favor among those who
want to fiatten the hips, straighten the
back, and improve the neck muscles
II is claimed that AL these things arc
accomplished BY faithfully adhering tt
this daily task.
One should take the exercise in loose
clothing in a weii-vcntiiatcd room.
deep breath should De iThaied. and then
the body moved slowly forward, the
knees being kept entirely rigid:
One cannot sIIcccad in reaching the
floor with the finger-tips the first. day
or week. One gets either discouraged
or ambitious. When the oventful mo-
ment comes the eXeTciser feels as tho
she had won n football match or ';ome
out ahead in a hurdle race.
1t will not hurt to do five minutes
of this every day. 1t should not be kept
up any longer, and it should be done
evenly, not jerliily-
One of the newest fads in entertain
ing at luncheons. teas, etc, is to engage
the services of 4 woman who is clever
at reading fortunes by tea leaves.
Here is one of the million recipes
for corn pone:
Sift together one quart sweet meal.
one teaspoonful salt. two teaspoonfuls
sugar. Add one pint scalding hot milk
and beat we'll Sift together one heap
ing pint flour and two teaspoonfuls
baking powder, and stir into the bat
ter. together with the beaten yolks of
two eggs Beat hard. Fold in the stiff
ly beaten whites of the eggs, turn into
a long. shallow tin pan and bake in
hot oven. This is famous Kentucky
recipe The Virginia rule calls for one
quart buttermilk, two teaspoonfuls
soda, one quart eornmeal and one pint
of flour. Bake for three hours in a
stone crock.
To make a real hoe cake. moisten
one quart of Indian meal, which has
had a teaspoonful of salt sifted with
it. to dough. with boiling water or
milk. Let it stand three or four hours.
until it shows air bubbles on the sur
face, then make into thick cakes and
bake on creased tins in the oven, or
cur III SLICES anu Try III pOI IL lat oii al
griddle. Break in pieces, instead of
cutting, and eat while hot.
Another Southern dish is "beaten
biscuit Sift together two quarts flour,
one teaspoonful salt and one level tea
spoonful baking powder. Now. with
the tips of the fingers work into the
sifted -four quarter cup butter or lard
until the -four feels like cornmeal. Then
add from cup and a half to two cups
ice-cold water or milk and mix to a
dough. Roll thru q biscuit machine
for half and hour or beat 100 strokes
on a wooden block with a heavy pest1e.
Cut into small rounds and bake about
80 minutes in a moderate oven.
If you have never eaten escalloped
turkey, try this; it is good. Pick the
meat from the bones of turkey, chop
fine, put layer of bread crumbs on
the bottom OF dish buttered. moisten
with a little milk, then put in layer
of turkey with some of the stuffing and
small pieces of butter. Sprinkle salt
and pepper, another layer of bread
crumbs. and so on until dish is nearly
full. Add a little hot water to the
gravy left over. pour over the con-
tents of the dish. take an egg, two
tablespoons OF milk, one of melted but
ter, a little salt and cracker crumbs as
much as will make it thick enough to
spread on with a knife. Put bits of
butter over IL, cover with a plate and
bake three-quarters of an hour. Ten
minutes before serving remove plate
and let brown.
II you care to take the trouble TO fry
them, fish fritters" are very palatable.
You can use any kind of fish, but it is
best to use one with few bones. If
you have cooked the fish beforehand,
you can pick the bones out. Cut the
fish into small pieces. and wipe dry
with a clean cloth; put four ounces of
flour in basin, with a pinch of salt,
and stir into it one tablespoonful of dis
solved butter; beat this with a gill of
tepid water TIL It is a thick batter.
Just before frying add the stiffiy beaten
whites of two eggs, dip the pieces of
fish into the batter and drop them into
a saucepan of boiling fat. Drain on
paper. and serve in a pyramid on a
fish paper. and garnish with fried pars- |
ley and cut lemon.