| Show A girl who ho would have a graceful carriage a sound digestion a clear complexion and fine teeth must work for them every day and no work Is better for the purpose than ordinary housework done with ith diligence and carefulness OF PREPARING BEEF HEARTS the price ot of beet beef hearts varies in to different district districts and it la Is hardly sat gaff to say that any kind of meat is lov low in price As thera there are no bonea bones and but little wate waste in hearts it Is 1 quite an economical dish to u a e occasionally it if the heart Is to ba be cooked whole it should be well washed to remove all the blood tbt the ordinary method of 0 serving them li to to stuff and stew or roast them about two hours should be allowed for the roasting and they should be well lasted basted during the process when stuffing cut through the partition ec so that there Is but one cavity to fill A stuffing of sausage meat to which two or th three ree onions have been added makes a moat most savory dish to make mak a sage and onion stuffing chop a large lars onion and boll it tor for ten minutes in a little water add a cupful of bread crumbs salt butter sage and the beaten white of an egg season well with pepper and fill the heart heart en casserole Ca arole wash the heart and stuff with any desired arrange a half cupful ot of onions and carrots in a casserole then lay in the heart sprinkle with salt pepper and paprika dredge with flour and bake for two hours remove from the dish and make a brown gravy using four tablespoonfuls of the fat with three of flour adding two cupfuls of boiling water serve with the gravy and vegetables around the heart heart a la Fr aneale fill the heart with veal stuffing made as follows follos take a halt half cupful of crumbs two tablespoonfuls of finely chopped suet a teaspoonful of parsley chopped some sweet herbs salt and pepper to taste bind with a beaten egg this stuffing ng Is lit especially nice tor for veal fasten the heart with string well sewed to keep the stuffing ng in rub over with tat fat of melted suet and fold in a buttered paper or put into a paper bag used tor for cooking roast for three and a halt half hours serve garnished with spinach and cooked tomatoes and serve with brown sauce tear years following years steal boma thing every day at last they steal us from ourselves away 11 po pope p OLD AGE AND FOOD after middle life the organs that are concerned with elimination are not as active as they are in youth the appetite may be good and temptation to satisfy it Is great if not greater than in earlier life As the power of the liver lungs kid and skin Is consid drably diminished the food Is not eliminated as thoroughly and rapidly and so accumulates to clog the wheels this debris acts as foreign matter during the last half of life less food Is required and each individual if good health la to maintained must study his own system to know just what is required without leaving a dangerous waste to disturb the machinery the eating habit Is one which Is to fully as bad to overcome as any other intemperate habit the first requisite then tor for the aged especially is to guard against over indulgence another important point Is to select such foods food as are easy of lastica tion and avoid tough and fibrous foods milk is to a valuable food for the aged in any form it if it seems to die agree it should be tried in various ways before it Is given up it is the nearest to a perfect food we have as it more nearly resembles the blood than any of our foods the aged often find flud a condiment of some nature an agreeable help in dl junket custards bustards cus tards and soft cooked egg dishes with milk make easy assimilated food which should be used largely in the menu A large proportion of those extremely aged will find it better to eat a ight meal four or five times a day ather other than the ordinary three meals if troubled with the common trouble t f old age insomnia a glass of warm milk or gruel on retiring or on awak ing in the night will often prove very affective in producing sleep buttermilk and koumis are other torms borms of milk which are especially good for both old and young w hen the digestive apparatus needs extra care tuu 71 |
