The Barre daily times. (Barre, Vt.) 1897-1959, 1912-05-17
warding OFF Old Age.

Nobody wants to grow old. Everyone
/ is DESTROYS OF retaining youthful APP
pearance and certainly there are any
number OF young aunts and girlish
grandmothers. But on the other hand
| there are many women prematurely old
The average woman still seems to re-
gard age as inevitable. But it may be
! warded off by due admixture of time
| trouble and money. Ones face should
of course, be carefully treated and mas
saged and some good powder is no doubt
great beautifer. But youth is not
kept by cosmetics. First, perfect health
must be arrived at and maintained
Sound sleep and plenty OF it is of prime
| Importance. Then exercise should be
done to keep the weight down and the
figure young, supple and active.
StretchiL.. ones limbs in all direc-
tions will be of great benefit and deep,
slow breathing is another essential. The
breathing of old people is shallow and
incomplete, but the young and strong
breathe deeply, fully and rythmically.
And this art must be acquired with the
greatest of patience and attention.
Diet has much to say on this subject.
Simple food, with little or no meat
tends toward prolonged youthfulness.
Brown bread, eggs, cheese, fruit and bis
cults all lead this way.
Then besides the physical help toward
youthfulness, one must cultivate the
good gifts of a bright spirit and mental
receptivity. Hopefulness is the secret
of success. And in doing this we do
not work for ourselves alone, but for our
children and for posterity. The nation
needs its men.--Exchange.
Recipes for Busy Housewives.
Maple Walnut Baked Apples-Peel and
core tart apples and place in dish that
has cover. Fill the centers with
chopped walnuts, add tablespoonful of
maple syrup to each apple, and if they
are not very juicy add cupful of water.
Cover and bake till apples are well
done. Serve cold with cream.
Nut Cake-Beat IL cup butter and I
cup of sugar, add eggs, II cup of milk,
cups -four, n teaspoons baking pow
der, | cup chopped raisins and | cup
chopped English walnut meats. Flavor
with lemon. Bake in a loaf and when
cool, frost with white frosting with
halves of walnuts on top.
Smithson Nut Bread-Two cups gra-
ham -four. l cup white flour, pinch of
salt, u cup of sugar, y cup of molasses,
teaspoon soda, scant cup of English
walnuts, ~ cups milk. The mixture
should be as stiff rs soft bread. Bake
in moderate oven one hour.
Orange Marmalade Pudding-One cup
stale bread crumbs, | cup orange mar
malade, u cup finely chopped suet, l
teaspoonful baking powder, l cup flour,
y cup of sugar, | egg, sprinkle salt,
milk to moisten. Mix dry ingredients
together: add bread crumbs. suet and
marmaladc. Stir we'll, add beaten egg
and milk to make moist dough. Stir
well. Fill thoroughly buttered mould
to within II inch of top. Cover tightly
and steam two hours.
Lemon Sponge Pie-0ne cup sugar,
small piece butter creamed with sugar
2 heaping tablespoons -four, pinch of
salt, juice and grated rind of ! lemon
2 beaten egg yolks, l cup of milk and
lastly the wellbeaten whites of eggs.
Bake in / crust to golden brown. Do
not bake crust before putting in filling.
An excellent lemon pie.
Small Angel Cake-Whites of eggs
beaten stiff, l-3 cupful -four, n cupful
powdered sugar, II teaspoon cream of
tartar. Sift flour and sugar together
or minutes and fold lightly into beat
en- whites. Bake in moderate oven
minutes.
Ginger snsps-Two eggs beaten thor