The Washington herald., 1911-01-29

ness and richness Of the butter. It Is
delightful appetizer. and I enjoy my
big baked potato and lump of butter as
l could never enjoy any course luncheon
in the world, and it agrees with me.
Dinner is a much more difficult meal.
for one has the family to consider and
| to diet is almost impossible. 1 get around
1t by having my own salad. 1 usually
take mouthful Of soup. no more. Then
comes the dinner. which 1 am compelled
TO taste, but all the while / am looking
forward to the salad. which is made
according to a French specialists recipe.
II I am lucky enough to dine alone I
after three days of dining upon 1t I
can count the few wrinkles that are left
in my face.
How to Make q Salad.
The salad begins with a sour apple,
peeled and minced into a bowl. On top
Of this is put the pulp of an orange chip
ped to bits: over this are strewn the
halves OF white grapes Then comes the
dressing. which IS nothing but fine olive
oil. j put on three tablespoonfuls Of it
and If the salad still seems dry I add
another The whole is now set away to
ripen for few minutes. It is eaten with
teaspoon. not a fork. and it makes a
full meal Try it if you are skeptical
Now, I'm not saying that the con-
ventional diet Is not good one, but I
am giving this diet as the famous French
beauty diet; and / know 1t Is the food
upon which many of the famous French
beauties live. These ladies keep their
youth longer after their own children
have grown old. and they manage to keep
their spirits. figure. and temper upon It.
,,.al, n r.aE
that this was ideal food for those not
very young. kept it a secret for long
time. He opened a private retreat and
there received as boarderS women who
wanted to regain the appearance Of
youth. After a few days their faces
smoothed out and they became much
younger looking in every way.
''Olive oil is the secret of good looks.
good digestion, and good spirits. Ladies
who can't eat anything else without
getting wrinkles may experiment with it.
but they must cut out the heavy dishes
while doing so. Brown bread spread with
cream goes famously with it. but IL it
is too heavy then plain soda crackers
may be substituted.
Well baked. we'll selected and we'll
compounded fruit cake is a beauty food.
1t should be d mass of fruit. and the Sc
cret in eating it is to chew it thoroughly
''Mince pie is beauty food. Its meat
is always well cooked. it's fruits are the
best. and it is spiced TO make 1t more
dgestible. If there is brandy in it. 50
much the better. 1t digests more easily.
The French beauty dietitian declares
that there is nothing more difficult for
the woman Of middle age to digest than
roast beef or lamb chop He allows
! lIis patients to eat meat, but 1t Is always
as a twice-cooked food
Toast is a twice-cooked food The
| bread is baked and then toasted. Nearly
| all French meat dishes are twice-cooked.
| The patties the croquettes, the ragouts,
and the minced foods are mostly made
| of meat recooked, that is, cooked the
second time.
How to Prepare Potatoes.
IN the potatoes there is something to
be said for the double cooking which
they undergo as hashed Drowned pota-
toes, as chips. and as potato balls, and
other potato dishes. But potatoes are. as
rule. sufficiently we'll cooked in one
cooking.
".Beautiful women are made of mayon-
naise dressing declared French doctor
who has kept many English women
young.
..One of his patients gave his recipe
/! for the mayonnaise, which is taken at
| least once a day. Two egg yolkS are
beaten until they are very stiff. Then a
drop of oil is added. then two drops.
then more oil until it can be put in in
large quantities. The mayonnaiSe Is
swiftly beaten all the time A teaspoonful
| of salt is added and half teaspoonful Of
| mustard. Still the oil is added until a
whole quart is beaten in This is the
mayonnaise-without lemon-that is eaten
! upon the acid fruits of the season and
which makes a rich luncheon in itself.
The egg. the oil. and the fruit give tho
middle aged woman all the food she
needs.