The National tribune., 1909-04-22
By SENORA SARA.

The proper diet for a growing boy is
not often considered by mothers, but
there is no doubt whatever that stricter
attention to good solid food would re-
s;llt in better dispositioned children at
all times.
Three elements are essential in food,
blood making, bone-making and mus
cle-making properties. And While II
would be ridiculous to state that boys
require nourishment more than girls, II
is true that the former need larger
quantity and are more dependent on
their food.
Beef in any and all forms, except
fried should be regarded as staple,
and tho it is expensive, some OF the
cheaper cuts, such as the round, are
equally nourishing and quite as well
fiayored as tenderloin. The very cheap.
est grades, provided they are good quai-
ity can be made into ham burg steak,
which. when well favored with onion
and salt and made into little cakes, IS
delicious. A stew, properly seasoned IS
TO be despised by no one. A change IS
hot roast, most nourishing and not eX-
pensive.
Mutton is the next most desirable
meat, and fresh pork, if thoroly cooked
and of good quality, may be eaten twice
a week but not oftener, for 1t Is TOO
rich Veal is not particularly nourlsh-
ing; that is, in comparison to the TWO
first meats.
Macaroni. noodles and beans in vari-
Gus forms should be eaten often, TOT
they contain a great amount of nutrl-
ment Potatoes have their place, but
not at every meal. Rice and hominy'
both the fine and "samp," should pe
alternated. Beans, as already salu, are
especiallv desirable. There are ways
of cooking them in oil in Whlcn they
are a meal in themselves.
White flour should be abolished IN
favor of "unbolted," graham and those
others from which the greater part OF
the nourishing properties have not oeen
refined.
Certain sweets are as important in
the daily dietary list as bread
Rice pudding cooked for many hours
with milk is a staple article which al
nnost every person likes. Baked apples
and apple sauce are nouriShing, as Wen
as supplying some of the sugar re-
uuired by the system Prunes nave the
same value Bananas are nouTlshlhS
when they can be digested, and II eaten
with salt rarely cause any disturbance.
Fried bananas may be served as a
vegetable. They should be done in Just
a little butter. Cheese, by itself or as
seasoning, should have frequent place
on the table Molasses judiciously en-
pleyed as in an Indian meal pudding,
is excellent.
Milk and cocoa are two liquids to be
drunk in quantity; that is, at almost
every meal.
Cereals of the old-fashioned kind
should appear at every breakfast Oat-
meal, cracked wheat, hominy, cornmeai
musr or something similar should al
ways be served. Sausages occasionally
are good for breakfast, but it must be
hoy
fat and any great amount will upset
the digestion. Eggs are among the lux
uries but when eaten may be poileu OF
poached ssss
The artistic eye is often offended by
the incongruous framing of pictures.
Framing pictures is an art if you did
but know it, and the person VINO
achieves this art does SO generally only
aftc2 careful study. For instance, 1t Is
a sa.'e generalization that if the colors
of the print or canvas are subdued
frame showing one of the predominant
ing shades should be chosen; that Is, If
browns prevail in the picture, brown
frame cannot have jarring note.
There is, naturally, the objection in the
minds Of some persons that such pic
ture would be somber. Cold is almost
always possible with any brown, such
as an etching or sepia, because gold and
brown are remotely in the same cate
CORY, as they belong to the same color.
AS a matter of fact, however, gold
frames are used more often than can
be commended by good taste.
Without exception the frame should
always be subordinated to the picture,
ind in many instances this is not done
A small canvas surrounded by wide
band of heavy gilt is swallowed by it's
frame and the subject becomes insig-
nificant.
hn1 aI,
heavy canvases and very light water
colors. There are pictures, especially
those which are painted, whose colors
are so Kaleidoscope, that to choose any
one for the frame would be to throw
the whole out ef balance. For such
subjects white or gold become inval-
liable, and II Is a fact worth remem-
bering that, except with oils. white and
gold are always interchangeable.
Another generalization Is that a small
subject must have a narrow frame,
save where the picture is a small sur
face and an effect of perspective is de-
sired. This Is sometimes good with a
fine oil painting and justified width
that gives an effect of depth.
For photographs finished in browns
nothing is better than narrow wooden
frame finished in self-tone. The shape
may be square OF oval, as preferred,
and IL positive lightness is liked it may
be achieved by plain gold beading not
more than thread wide, put on the
frames inner edge. Pictures done in
gray finish may be treated in the same
way, substituting a gray band for the
brown. To combine the two effects
would be TO spoil the whole.
Light French water colors are par
ticularly adapted to white framing.
for the outside is no more positive than
the picture. A thread of gilt introduced
gives character.
Black frames to be good must be used
with such discretion that one should
only be selected on the advice of an ex-
pert. Occasionally a brilliant mass of
color is held together by the black band.
but more than one picture has been
ruined by attempting to use it. safe
rule is self-tones, and when for any
reason this is artistically impossible
gilt is safe selection.
Stuffed prunes are prepared as fol-
lows:
Wash the prunes thoroly, steam
until tender, pit and fill each one with
cream cheese, plain fondant, fondant
\ nd fnnrfe oh