Show 11 comais mais sphere by byan one of the ax the food we hat bat we have spoken somewhat of the preparation of meats and now let us talk a little about the cooking of vegetables there is one important rule never to be neglected never to be slighted in the cooking of any vegetable there is one exception only to this rule and that makes it the more a rule this rule is never pour anything but boiling water over vegetables no matter what they are or how they are to be prepared when you put them on put boiling water over them even in the parboiling par boiling of beans it is better to put boiling water over them and then throw that off for this practice keeps the real flavor of the vegetable in itself instead of dissipating it in the water be sure the water is boiling not merely hot nor warm it must be boiling the ex caption to this rule is in the cooking of potatoes either very old ones or very new ones if you put them on in cold water so some cooks maintain they will be better in flavor and in however our potatoes even now this late in the spring are always put on in boiling water and they taste quite as well as other peoples and I 1 think a great reat deal better than most of potatoes V you on can try this for yourself there is an accompanying rule to this one I 1 have given you and it is quite as important and must never be neglected this is to drain the vegetable off the moment it is done there is nothing so tasteless as water soaked potatoe or any sort of vegetables and if they remain one moment I 1 might almost say one second too long in the water after they are done they become water soaked and no amount of seasoning will replace the delicate and nutritious flavor which has been thrown away so look to it that your careless girl does not ruin every vegetable by the breaking of one or both of these rules some cooks recommend t the soaking of some kinds of vegetables in cold water for some hours before cooking especially if the vegetable V be old strong or wilted in the latter case it is certainly better to soak them in ice cold water for some time until they have freshened and lost their wittiness wilt iness the potato is the most common and the most useful vegetable we have I 1 am aware that some over critical people say that the potato has little or no bout nourish ish ment but it is none the less useful for that as it supplies the bulk required by the stomach without overcrowding with heavy abod food material can you boil potatoes with their skins or without so that they are succulent firm and full of flavor if you can I 1 shall say you possess the elements of a good cook lor for care in this particular indicates care in others and I 1 feel sure you are on the watchtowers watch towers of your kitchen contina ally after your potatoes are boiled and the watter turned off cover them with a clean folded dishcloth instead of the tin cover and let them stand on the back of the stove until wanted f you mash them do be sure the lumps are all out and that you put enough cream and butter in them to make them soft and moist then bb beat at them with a big fork until thay are as light as foam in dishing ahem them be a little particular about smooth ing them them off with a knife and make successive curves with the blade and put a bit of butter on top and pepper well and your potatoes will taste much better for looking so tempting the 1 he clothes we wear there is no doubt that the cut of skirts is undergoing a radical change I 1 dare say that we will all adopt the new styles with sufficient moderation to be sensible for it would seem ridiculous for a few women to go about with the tight belt fitting skirt which has been popular so long while the rest wore gored and flaring petticoats I 1 can endure to make my skirts a little wider for the comfort the new style brings in making the edge of the skirt at least two inches from the ground and in some cases where a woman has a pretty foot and wants to show it even three or four inches from the ground you remember the old gored skirt with the front and side breadths very narrow at the top and sloping outward to the bottom of the skirt in a deep angle well that is the way the new style flares out the new skirt the bottom has to be stiffened and that is the worst feature of the whole thing for this makes a very heavy weight to carry around on the hips dressmakers run a sort of cord of horsehair around the facing and that gives the appearance of small hoops of course some sort of stiff lining has to be used else the skirt would flap around the ankles with anything but a graceful look now I 1 want to beg all my friends who are determined to adopt the new fashion to add a grain of sense to their folly grid and insist on the dressmaker sewing that heavy skirt on to a low necked if you cared to do so your dress could be made in the princess r n s shape and trimmed to simulate aj basque aque and this would take the weight off the hips in any case be sure as you value your life and health to see to it that your skirt hangs irom from the shoulders and that not one pound is dependent from your hips sleeves are still abnormally large and the fullness drops instead of standing upright as it has done trimming around the bottom of skirts is put on in lines or ruffles full bias ruffles will appear on many dresses likewise bands of velvet and lace ruffles hats will be a medley for color and the prevailing colors are green and violet but tor for goodness sake dont try to combine these colors yourself if it is not done for you by a really artistic milliner let lei them alone twisted shapes and broad brims are the rule there are some poke pike bonnets seen and the tiny bonnet is is tinier still some hats and bonnets have no crowns at all are as it were just a wreath of flowers on the head the outdoor wraps are also decidedly strange looking with great flaring skirts hall way down to the feet and with all sorts of big sleeves and flaring plastrons pla on the shoulders lace is used to trim spring wraps the trim little fichu style of wraps seems to be coming in I 1 saw a very neat pretty costume in an eastern paper which had not too wide a skirt half way down there was added what looked like a very deep yet not too wide ruffle it looked to me like the old fashioned cut skirt which you remember takes little cloth fits nicely over the hips and is withal very becoming to all figures calico dresses made in this style will be neat and pretty our children the question of what shall be given to the baby who has to be raised b by Z hand is quite an important one and should receive careful consideration I 1 have never had the experience of rearing a child from birth on prepared foody food but have begun to feed at three months and have been extremely successful none of the babies I 1 have so fed have suffered with the colic and not one has ever had the summer complaint nor have they ever been constipated if they were sick at all and that was rarely and usually when cutting a tooth it came in the shape of a cough or a slight fever I 1 know of mothers and relatives who have reared babies from the birth on a bottle or with spoon food and I 1 have studied these different cases as closely as I 1 could I 1 propose to give you the result of my investigations some mothers have used oatmeal gruel some graham and some have used milk and water alone I 1 am inclined to think that the very best diet for a child who gets to be three months old before beginning beg ining to feed is graham gruel cooked in the following manner take three tablespoonfuls tablespoon luls of the flour after the fine clouer has been sifted out of it ittie tie it up in a thin rag and boil it for three hours in in a quart of water A half teacup of this gruel with four tablespoonfuls of new milk not cream and a little honey to sweeten it will make a palatable and nutritious food for baby I 1 should use the same thing for a new born infant only make the gruel thinner that is use less flour and use less milk I 1 know of two babies that have been most successfully raised on this diet and I 1 strongly recommend it oatmeal is too rich and too heating hearting for the blood after the child is four months old you can begin to use a little brown bread fixed in this way break up your bread which should never be too fresh in a tin cup pour aust enough boiling water over it to moisten it and after it has soaked pour into it some good milk dont sweeten this as baby will soon grow fond of the simple bread and milk and it is hard to get a sweetening material that is so harmless as that in the mothers milk never use cane or beet sugar I 1 implore you it will give the babe colds sore throats boils and every little trouble that comes from blood honey or even maple sugar is far better you can get a milk sugar in the drug stores but it is expensive As soon as possible train the child to eat its food without sweetening of any kind these two foods I 1 have mentioned are quite sufficient for any child until the teeth are all through you can add a bit of bread and butter after the child is a year old and ripe strawberries and other fruits can be safely used if you are only careful to feed the child at regular strictly regular intervals and not too often at that summer complaint is not caused by fruit it is caused by overfeeding over feeding and diseased bowels fruit may irritate diseased bowels but it you keep the laws of life for your baby never fear fruit for it but beware how you allow it to eat meat that I 1 charge you no child under three years old has any need for meat eggs after it is a year old and now as a parting admonition remember what has been said about feeding the infant rule from birth to three months once in three or better four hours and twice in the night at four months once in four or five hours and once in the night at six months three times a day and not at all in the night that continues until growth stops when twice a day is sufficient our ailments SORE THROATS there are several diseases that attack the throat and larynx and yet people are often mixed in their ideas upon the subject and a sore throat is a sore throat there is one variety which for the sake of being understood by all I 1 will call a cankerous sore throat this does not cause the tonsils to swell but exudes a white substance on the tonsils ton sils and rapidly causes holes to be eaten in the throat and tonsils ton sils then there is the sore throat which physicians call tonsillitis litis this disease also causes the white spots to coute come and often looks to the uninitiated like diphtheria the tonsils are badly swollen swo olen and swallowing is difficult there is no bad oder a about out this disease and d there is a lack of the deadly torpor and slee sleepiness p iness which accompany diphtheria indeed the appearance of the white spots is different being a whitish white and not the yellow sort of look which goes with real diphtheria there is another form of disease of the throat which is called quinsy in this paper I 1 shall not speak of diphtheria but sha shall n give a few suggestions as to the treatment of these other three ailments for the canker in the throat and in fact for all of these troubles there is no better outward application than a rag dipped in ice cold water then wrung perfectly iry dry and put on the throat covered very carefully and closely with a large flannel cloth be sure the wet rag is thoro thoroughly aly covered and that the throat is wel welt ul muffled from the air in order to sweat out as it is termed the inflammation also for either one of these troubles e give v e plenty of hot ver very y hot lemonade without any sugar and give at least two lemons in this way each day clay and you can safely give six lemons if you must have some medicine take a gargle of salt and vinegar red and black pepper and gargle every half hour this asgood is good for the canker also for the tonsillitis litis for quinsy nothing but the lemon water and plenty of hot water a pint at a time will help the tumor to suppurate inwardly and then instant relief will be felt I 1 would recommend you to f give or ve a very large injection take this for two nights and drink profusely of hot water alsa also the lemonade give oranges stewed dried fruits and dry bread or gruels only for diet while the attack is on no meat no rich nor heating food when you take the cold compress off in the morning rub the throat well with consecrated oil and put a warm dry flannel around the throat if the inflammation is not sensibly reduced in the first night put another coldwey cold wet rag around the throat in the morning and keep the bundling flannels on until there Is is considerable improvement you can wet the cloth once in in every six hours if the throat is very bad you can give the patient a sweat if you are sure to watch all draughts and wrap up carefully for the after sleep this is beneficial A hot bath is also good only these things inest be taken in a warm room and the patient well wrapped and most thoroughly dried and rubbed after coming out of the water physical Cult culture zire we spoke last week about the climbing of stairs and now I 1 want to talk to you a little bit about some other sorts af pf of dail daily yand and common exercise there is is excellent exercise to be obtained from sweeping a room dooin if it is done properly and energetically in the first place it is far more necessary for your good that the windows shall be wide open when you sweep a room even in the middle of the winter than it is necessary for the sake of the dust not getting into the carpets to wear them out you will wear out a great deal faster than the carpets if you dont have fresh air to breathe especially when you are raising all the microbes mic robes in the house with your broom and are setting them afloat in the air of your room have not only air but a strong draught it is an excellent plan for you to cover the hair as the dust microbes mic robes you are driving in from their resting places in and about about the room are not safe nor pleasant companions to have about you A calico dress should always be slipped on over a woolen dress in sweeping a room as the dust will adhere to the woolen very tenaciously now that you 1 ou are properly dressed aud the binjo windows ws are open move all your furniture about I 1 as muc much as possible getting it out of the room and then begin your sweeping what I 1 am now interested in to see that you take the proper position in this work and not specially that you get the room clean stand as nearly upright as you can pr for this purpose get a broom handle that is tall enough for you and then do not try to push the dirt ahead of you that way of doing will neither get the room clean nor will it help your body dont bend over any more than you can possibly help and what bending you have to do be sure it is a bending irom the waist not from the shoulders keep your shoulders up and your mouth closed that last is vitally important never permit your mouth to open and thus take these disease breeding germs straight into the lungs breathe through the nose that was what it was made for and you cant better the work of your creator accustom yourself to using the broom on both sides or you will get all the exercise on on the one side only so much for sweeping a room the same directions here given can be taken for all sorts of domestic work in washing dishes dont have your sink too low nor to high if a man had to stand at a work table as many hours a day as a woman stands at a sink he would see to it that his table was of the proper height so also in bread bread is a most excellent exercise it develops the arms and chest wonderfully only dont stoop that is myone my one constant word of advice dont stoop young women of thirty look fook like old women of seventy when they stoop and young woman of seventy look like younger women of thirty when they stand upright and trim I 1 |