The National tribune., 1909-09-30
By SENORA SARA.

Only proper care VIII keep the hands
soft and white in Winter if there is the
least sluggishness of circulation, for un-
less the blood flows freely cold tempera-
ture either causes it to settle in the fin
gers, making them extremely red, or
prevents it from reaching them, and so
they become pinched and dry.
Between these two conditions there is
no choice. and when the latter prevails
the skin hardens, and that about the
nails gets into a painful condition
Treatment for the two, however, differs
widely after the first aid, which consists
in trying to prevent them from becom-
ing chilled, is accomplished.
AS to the treatment. contrary to gen.
eral opinion. a muff does not always
make the flesh warm. KID gloves are
cold, and when the hands are thus COW
cred a muf becomes necessary The
warmth afforded by the fur, the lack of
air on the hands, induces perSpiration,
so the kid becomes wet. Then the first
moment the gloves are withdrawn from
their protection they get cold, and hold
the chill, which is instantly passed to
the skin. The moist kid prevents the
chill from leaving, and injury to the
hands is then started.
The very best way of keeping the fin
gers warm is to wear loose kid or dog
skin gloves. pulling heavy woolen ones
over them. The leather holds the nat
ural warmth, and the outer woolen pre-
vents the cold from striking thru.
If, in addition TO the wearing of two
pairs of gloves, woman can rub on
cold cream, her hands will become in
time beautifully soft. In applying this
nourishing food it should be worked
into the fingers and back of the hands,
especially on the cuticle at the base of
the nails before the gloves are pulled on.
And unless too much grease is applied
it Will not soak thru the leather.
As rule, by the time one comes in
from walking, and removes the gloves,
the cream will have been absorbed.
Then wash the fingers and wipe them
with glycer ne and rosewater, in pro-
portion of a third of the former to two
thirds of the latter, having five drops of
carbolic acid to each gill of the mixture.
The superfluous amount on the skin may
be wiped off.
An excessive degree of heat Injuries
the hands if applied when they are cold,
or are predisposed to chill, and when
they are in this state wash ng should be
done only in tepid water, and the condi-
ton is much helped if a teaspoonful of
glycerine is added to every. pint. Nat
- ural heat must be restored by rubbing
and exercising. never by holding the
hands over register or radiator.
At all times grease should be kept on,
for this feeds the tissues from which
normal amount of oils is painfully lack
ing. Always, after wetting the hands,
grease in some form must be applied,
even tho it is wiped off directly after
ward.
Those housewives who live a long dis
tance from the market where they are
unable to secure fresh mint during the
Winter season and yet are fond of it
can propagate it just as easily in water
c pun1liV
in either. Indeed. you can make very
pretty arrangement of ii by keeping the
sprigs in rose bowl filled with water,
and keep it sitting in the sunshine. OF
course, you want to change the water
occasionally.
One of the necessities of the cook
table and pantry these days is waXed
or paraffin paper. 1t is of great value
in preserving fruit from the air and
keeping cake and things Of that charac-
ter properly moist. Cake that is folded
in paraffin paper will keep fresh very
much longer than if it is put directly
in box. When the paper has become
sticky from any sugary thing it has
rested against, just immerse it in clear
water, thus removing any sticky SUBJ
stance that may have adhered to the
paper, and il will be as fresh as ever
and may be used again. If you want to
keep cheese looking as tho freshly cut
1t and then be put in the ice box. But
remember this, that cheese must not
ever be put in any receptacle with milk
or butter or anything that picks up
odors. In preparing sandwiches paraf-
I'm paper is almost invaluable. You
know what a sticky mass sandwiches
viii be If prepared for a picnic the
night before and piled one upon the
other. If you will wrap each sandwich
in waxed paper, you may then pile
them upon each other on plate and
then wrap waxed or parafin paper
about the plate and the sandwiches, and
you will find them just as fresh in the
morning as they were when just made.
the housekeeper outside of the CITY
doesn't understand the use of olives as
well as she should. OF course IL is said
that the taste for olives is an acquired
one, but it is taste which should be
Dropagated, If such a term might be
applied 10 IL. It makes piquant addi-
tions to maQy dishes. If. for instance
handful of ripe olives are added to
beef stew, just before it is taken off il
gives II piquant flavor. When prepar-
ing ham sandwiches for the children TO
take to school, if you will mince a little
pickle with the moist ham, or almost
any cold meat for that matter, YOU will
find that the sandwiches will be more
palatable. You know, all meat used
for sandwiches should be moist, and it
Should always be well cooked
A very pretty fruit salad is made of
the large canned cherries mixed with
bits of orange and sliced bananas piled
on A lettuce leaf and served with French
dressing. You may make a combina-
ton salad Of this by adding raislns cut
in pieces, broken nut meats and
chopped celery.
To make good custard is a very
difficult thing. One suggestion is that
you scald your milk and set il aside to
cool. After it has cooled make a Gus
tarc and cook as usual, and it will not
break and be watery. Another sugges-
ton is that custard is often cooked in
too hot an oven, and the remedy for
this is to set the custard in a pan of
hot water and not let it come to a boil
during its baking.
Just now, when housewives are MAX
Ing things out of tomatoes and sour
fruit, ii comes in apropos TO warn them
not 10 put these acid things in tin or
iron vessels. The acid acts on the tin
and gives the fruit a disagreeable taste
and besides that will extract from the
tin a peculiar sort of poison which is
often the cause of ptomaine poisoning
and If you put them in black pan the