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Show l Woman's World h j f THE VIOLIN. t- Th" human heart's a seasoned violin; in J Four masters play the four responsive: 1 strings "' I jhe G that groans, the D that softly o. I prays. ru I The A that laughs and treble E that! sings. - G ie I fnmbre span across the gulfs of night, - I Whereon the master of a hopeless I prayer ; b I improvised a rraetiess monody o I of echois from the Valley of Despair, j ' 1 l) I v- I ; The Master's soothing chord when Sor-I I row weeps, j I And Hope, the quiet comforter, is ; j near I A siraiid of sunlight shining in the i bow. f Put on the string the beading of a tear. : A T!k- mellow note of love, that out of : tune. Is harslKr than raw Sorrow, or De-.pair; De-.pair; I iiut. under master touches, clear and irun, 1- t-weH as swallows, wooing summer air. j i T!v silver thread that glimmers in . ' i 'he -weave I V if every masterpiece. A whistling ? i liny First s-trung it on the wondrous violin And plays it now the silver string of Joy. G D A E ! r.ut when the masters play, the four j us ne, i I pair, and Love, and Joy and Sor- ? row's part. (i ;!ien and not till then shall mortal I hear I The strangest, sweetest music of tha heart! I Aln"sius Coll in Ainslee's Magazine. i I playful Gymnastics "With a Sofa Cushion. I (Marian Martineau in Chicago Tribune.) I Io you want to lose flesh? Have you I I'fn losing it and do you want to con- i tinue? Do you know anybody else, be- I f;0 yourself, who would like to lose a few pounds? And would you your self like to lose enough to change your elephantine proportions into a sylpn? Well, you and all your frlend3 and incrj uuuy warns 10 get mm can i ring I about this result. It Isn't done entirely : in a day, but you can make some im provement in a day. And if you will ke-p at it you can make a great in.-' in.-' provement in a week and still greater ' in a. month. The newest method is the Viennese method. It is a system which was tried in Europe six months ago. the august personage being, it is whispered, no other than King Edward. And j? when the experiment succeeded the : Viennese health doctors took up the so- ; called method and have been reducing ihir patients by it ever since. Sits first principle is that of fresh a'r. And this absolutely bars from its treat ment all those who must remain indoors all day or the greater part of the da. s Business women and working women. FU-nopraphers; bookkeepers, clerks and even housewives are shut out from its benefits unless they can so arrange matters as to be out for several hours 4 fur each day. The Viennese method calls for three : hour? in the open air, not necessarily walking, but breathing the good, clear. fresh nzone.' These hours cannot be taken at night, but must be snatched I riaht out of the middle of the day, when I the sun is shinging and the air is at i its best. ' Those who devote the evening hours j M exercise do not receive the same ben- efii. Xor is there quite as much good ti be found in the exercise that is I laken in the early morning. ! : The principle upon which this Vien- I Jj''s reduction works is that the fat 1 .;. b disease and any conditions which : produce the disease are harmful. One I of the causes of fat is poor air. The lU!ics are supplied with bad material I anr the- rf-sult is stagnation. They do jj nor work freely and the syKera is low and poor and dull instead of buoyant. i . The Fcond treatment by the Viennese I method is that of playful exercise, j Tliose patients that can take the time i are given one hour a day of good. pleasant, vigorous exercise. They are I put into a gymnasium suit and are made to exercise for one full hour. The i room, which is a cold one, has open I windows and the air circulate? freely J through the room. j The lx-st implement' for thes playful i pyninastics is a sofa cushion, not an j ..Id one full of dust, but a nice fresh j iiw cushion, filled full of cotton or I lively feathers, and ready for pommel- i ir.sr. I The actions are not violent bne. but in re tv-ieeied for the best development i eery muscle of the body. The muscles that are called most particu-! particu-! Ju ly into play are those around which i the fat gathers quickest. The thin j muscle? are .given a rest, while ths j lhat arc buried in fat are made to do a Breat deal of. hard .work, s One of the best motions is that of j k; king the pillow. This is held out In 'he hand ut warm's length and is then ki.-ked with the toe of the shoe. A ; st ut woman will find difficulty in do-l do-l ing this without losing her balance. Sht. I will topple over backward. But she j must, persevere. I It is a good thing if two persons will I Ma'ti-e the pillow exercise together, Tor one can kick the pillow to the other and when it comes back again can send V j I it flying again. And so on with the I -i 1 Same until the hour is up. l'n,g gymnastic? alone, even with so pleasant an implement as a eofa. : ! no fun. It needs mpany, and it It :i fame at which a dozen can play. " one can kick it U the next one. It is I e;!?y. pretty work and plenty of fun. I To see a party of fair gymnasts kick- ; lng the pillow around the gymnasium . i? a nrctty thing. : Exercijing with the foils and the ; dumbbells is much harder, and the I j inx hing bag and the boxing gloves are both difficult and tiring to all but the 1 rained amateur. But the pillow exercises exer-cises are those which even a beginner cm practice and the implement is always al-ways at hand. In a certain physical culture class they indulge in a pillow light every day. The pupils toss- pillows at each other and duck to escape them as they fly. There are rules in the game andj tb- winner scores. One woman acts ax i target and ptands at. the end of the ro,.m. one by one the pillows are let fly at her. She ducks this way and I tbat way, letting them go over her head. The aim must always be at her face. And if she receives a pillow full In the face it scores against her. If all fly harmlessly over her head and are piled up in the comer behind her she receives) the physical culture prira of the day, whatever that may happen to be. But the Viennese method is not all fun and exercise. There is a great deal of dieting to it and rigid dieting of the 0 most exacting nature. Fat people are 'I Tat because of a tendency to accumu- 'f late flesh. What they eat goes to adi- t cose tissue. Their food is absorbed by the tissues and feeds them rapidly. ' When people hayethfs natural ten- dency to put on flesh they must diet, i his does not mean going without food, but eating the right kind of food. Stout people are not, as a rule, strong, and, when they go without food, they become be-come weak. They lose their muscular strength; they lose the power to digest I tir food; they do not react after" a shock cf any kind, and they sink rapid- I iy 1n case of illness. Celery is satisfying to many people, is is also the baked apple. Celery, baked apples, stewed prunes, and preserves pre-serves are liked b;r nearly all stout persons, and they certainly do not make flesh. In the heavier foods can be mentioned men-tioned the cereals which can be eaten j without sugar or cream. Cream and ! sugar and syrups, taken with cereals, I I are only a matter of habit, and one 1 soon learns to go without them. Begin by omitting cream. Then, after a few days, omit the pugar. In its place used sliced canned peaches or sliced fresh oranges. It is wonderful how good the cereal will taste without either sugar or crea mwhen one becomes accustomed accus-tomed to it. Foods that can be taken freely are white meats, chicken, ail kinds of game, cooked without fat; all lean chops and all white fish. Toasted bread, muffins taken with salt instead of butter, and the heart of a baked potato can also be eaten. So she who is reducing will find a liberal diet is allowed. In the matter of drink there are more restrictions, for the one who reduces must not take milk, must not drink coffee, must not take cream in tea. and must not indulge in drinks of any kind during the meals; or, if drink he must, let one cup suffice. The time when the reduction patient is allowed to drink is between meals. But even during this time he must drink sparingly. At the table he can have a cup of weak tea. but only one. And in the middle of the afternoon a glass of water. But nothing else. Water is necessary to the welfare of the system. But the woman who is anxious to beconte a lightweight must depend upon the acids of fruits, upon grape juice, upon celery, and upon other oth-er watery foods for the moisture which her system craves. She will never become be-come thin if she drinks all she wants. Marion Ilartineau's Advice to Beauty Seekers . M.: Kindly tell me how to prepare a perfectly harmless lotion for the skin. Take two winces of rose water and auu meniy urops 01 unciure 01 Den-zoin Den-zoin and two drops of attar of roses. You can omitjthe rose if you find it too exoensive. 4 M.: What can you recommend for gray hair and for hair that is falling out? I have heard this highly recommended: recommend-ed: To half an ounce of aromatic vinegar vin-egar add an ounca each of acetic acid and tincture of cantharides. To this add five ounces each of lavender and rose water. Moisten the finger tips and rub into the roots of the hair. H. G. B.: I am desirous of making my own toilet soap. The fancy soaps are so expensive to buy. Can you give me a recipe? Unfortunately ihe nice soaps are necessarily nec-essarily expensive. But you might try this: Take of pure white castile soap one pound. Melt in a double boiler and add about half a cup of water a.s I it is melting. To this add half a pound of white curd soap. Let cool and stir in a few drops of oil of rosegeranium. All soaps must stand awhile to harden. , 4. Mrs. K".: You speak of a soap jelly for hands. How can I make it? Take your old bits of soap and pound them fine. Put upon the stove in iust enough water to cover. Add a teaspoon tea-spoon of bran to half a cup of powdered pow-dered soap. Let simmer until dissolved. dis-solved. Add a little perfume and set away to stiffen. If too hard, add water and reheat. Almond oil can be substituted sub-stituted for the water if a healing jelly is desired. Young Girl writes: Tell me how to take freckles off my face. They keep coining and they annoy me immensely. It is hard to take away the freckles that "keep coming." But you might try the freckle lotion used in Virginia. Take an ounce each of rose water and orange flower water and mix together with a teaspoon of powdered borax. Do not go out into the air for at least an hour after applying. -V- M. B. II.: What do you consider a good thing for a rough skin? My face is all covered with scales that look unpleasant. un-pleasant. Massage your face every right with the skin food often recommended in this column. If you have mislaid .it nrite for it and the formula will be sent you. N7 B.: Does lemon juice injure the skin? I understood that I was to use it. but my skin has been rough ever since.- . . Lemon Juice does injure the skin. It is useful to use as a face lotion diluted with water. But the skin will be delicate deli-cate after it. - . . : -j Mies G. B.: I ride m an automobile a great deal, and my skin is becoming so parched that I am ashamed of it. Have you nothing to recommend to sufferers like myself? On returning from your ride cover your face with wrinkle cream. Leave It oij for , half an hour if you can, or while you are making changes in your dress.- Take off w'h a soft bit of old linen. ThT- wash the faco with a lather made of yhaving soap, or any other perfectly puV'e face soap. Do not expose the skin to the outdoor air for an hour afterwards. ' Miss G. B.: I catch cold easily. I there anything that will cure a person of taking cold? m Oh, yes. It is possible to manage the body eo that it will not be so liable to colds. At niht, when you feel you have taken cold, take a hot bath. At the same time eat all the apple sauce or other cooked fruit you can accommodate. accommo-date. This aid? the digestion and insures in-sures sound sleep. Sleep heavily covered, cov-ered, but in a well ventilated room. Mrs. II. D.: Can you tell me how to reduce my weight? You and another writer have been answered in a general beauty talk. If the remedies did not benefit you write and something special will be sent. .. f Mrs- II.: I am succeeding with yout, treatment for puperfluou? hair. Is thefz. any rapid way to do it? Two interesting letters have been received re-ceived on this subject. Of course, the electric needle is best. Then there is the tweezer remedy. Pull the hair out by the rocts and apply a little weak ammonia water. Peroxide of hydrogen and ammonia will bleach the hair to that Jt is light and not conspicuous and the ealve stick will remove it for the time being. Hair can always be killed. ; Aunt Mary: Give me something to heal my skin, which is terribly wrinkled wrin-kled and chapped. There are immensp furrows in my forehead. Try this: Take equal parts of lono-lin. lono-lin. mVitton tallow, pweet oil and spermaceti. sper-maceti. Melt together. Scent with rose end beat with an egg beater as it is cooling. ' H. E. F. : I am afflicted with blackheads. black-heads. Teir me just what to do for them. To you and the other reader who hava blackheads there is this advice: Steam the face gently once in two weeks. Wash daily with a good soap and hot v.ater. Anoint once a day with alcohol j and rose water in equal parts with a teaspoon of powdered borax to a pint of the lotion. -y O .U. F. : When I was in Germany they advised me to bathe my face with alcohol two ounces, spirits of lavender half an ounce, and green soap half an ounce. Is this good for the skin? Yes, it is used for blackheads. But do not leave on too long and do not apply if your face i tender. Minnie H.: I have seen witch hazei advised for the skin. Can you tell me how to make milk of witch hazel as used in the south? This is the name applied to a lotion made of rose water and witch hazel, one ounce each. Into, this dissolve a teaspoon of powdered borax and half a teas-noon of benzoin. Mrs. W.: I am a young society woman wo-man and I have scanty eyebrows, when I would like them to be thick. What can I apply to them? Take four ounces of red vaseline and add to it one ounce each of Jamaica rum and tincture of cantharides. Into this drop four drops of oil of rosemary. This must be Wightly warmed and applied ap-plied with a camel's hair brush. Msr. Anna K.: Do not print my full name in the paper, but let the readers of this column know that I have made myself young again by following your advice. It cost nothing. My wrinkles are all gone and I was a sight to behold be-hold and everybody tells me how young I look. Must I keep on? Yep. keep on. Apply yrinkle cream once a day and don't step until the last furrow is gone. Mrs. H.: I saw that you removed superliuous hair from the face of a grateful woman. I will be an admirer of yours forever if you will take the hair off my upper lip. . Try this. Take the tweezers and clear off a small space. Apply a little weak ammonia and water to the spot. This may kill the hair forever. Should it return, repeat. . Miss T.: I bleached the hair on my lip white and it was not nearly so conspicuous con-spicuous as when it was black. After bleaching it I pulled it out, little by little, lit-tle, a few hairs at a time. Then I applied ap-plied weak ammonia. Gradually it all disappeared. You were sensible to keep at it. Hair of a certain kind can always be made to disappear. Other cases of superfluous superflu-ous hair can be cured with the salve stick and others with the electric needle. nee-dle. H. B. V.: Both you and the other ! kind reader who wrote are in need of a course of treatment. Take plenty of fresh air exercise. Take the bending movements. Eat fresh fruit, cooked, and do not worry. KITCHEN AND TABLE. Sunday Menus. Breakfast. Baked Apples. Cereal with Cream. . Fried Scallops. Brown Bread. Coffee. Dinner. Sliced Tomatoes. Fried Chicken with Tartar Sauce. Bice Croquettes. Baked Squash. Celery and Apple Salad. Crackers and Cheese. Coffee. Supper. Tomatoes and Eggs on Chafing Dish. Toasted Brown Bread. Sliced Pineapple. Lady Fingers. RECIPES. j Boiled Peas Shell peas, cover with cold water. Let stand half an hour. Cook till tender in a small quantity of boiling salted water. Season with butter, salt, pepper and one tablespoon-ful tablespoon-ful of sugar. Pie. Here is a French cook's idea of pie. which even to a New fcmgiana ipe cater is admitted to be delicious. Line a pie plate or tin with a rich paste, brush it with egg, prick it with a fork and bake until it is a golden brown. Make a filling of baked apples, ap-ples, reduced to a pulpy consistency through a sieve, four tablespoonfuls of sugar, a tablespoonful of butter, the yolks of two eggs and the grated rind of a lemon. Cook the mixture in a double boiler for a few minutes; th?n turn it into the crust. Cover with a latticed work o fstriped paste and bake until brown. 4 Beans. If the beans for baked lieans of either the famous "Boston" or "New York" variety are parboiled in water to which a little soda has been added, before they are baked, persons who have formerly found them hurtful can often eat them with impunity. They should, of course, first be soaked overnight. over-night. - Sugar Cakes. Prepare a cake dough of two cupfuls of sugar; two eggs, half 8 teacupful of lard or butter, half a tablespoonful of soda (dissolved in water), wa-ter), two tablespoonfuls of boiling water wa-ter and enough flour to permit of rolling roll-ing out nicely, seasoning as preferred. Shape the cakes in any form and tTake them in a quick oven. Soups. Soups of fresh vegetables are to be advocated at this season tomato, thin and puree, and tomata bisque: green pea, salsify, spinnach. Lima bean, onion, corn. Save the water in which vegetables are cooked, to add to soups. Bisque of crab or lobster is most inviting. . .A. Fruits. Fruita should be served as dessert very frequently. There is nothing noth-ing more delicious than peaches and cream, and one does not tire of them; then a macedoine of fruits may be offered of-fered also with whipped cream, using cut-up peaches, bananas, oranges, pineapple, pine-apple, berries and brandied cherries, etc. This macedoine of fruit may be served also with ice cream. Frozen fruits are also appropriate as well .as are parfaits and ice cream and ices with fresh fruit flavoring. Ice cream may be served in halves of small musk-meions musk-meions with a spoonful of maraschino. f Cabbage. Shred half of a small head of cabbage and let it stand for two hours in strong salt water. Meanwhile Mean-while make a sauce by cooking, for I half an hour a cupful of vinegar and ; water mixed in equal parts, a bit of bay leaf, a saltspoonful of mustard, six peppercorns and six cloves. Drain the cabbage thoroughly, turn over it the strained sauce. while it is hot and let it stand two or three hours. Then fill into hollowed tomatoes. v Molasses Candy; Old-fashioned molasses mo-lasses candy is made as follows: Pour into a kettle .holding at least four times the amount of the molasses to be used the desired quantity of good Porto R'co molasses. ' Boil over a slow fire for half an hour, stirring all the time to prevent it from boiling over. Be very careful not to let the candy burn, especially near the close of the boiJlfg. When a little dropped into water be-J comes hard and snaps like a pipe stem f ' add half a teaspoonful of carbonate of soda, free from lumps, to every quart of molasses used; stir quickly, and pour on a greased platter to cool. Turn in the edges as they cool, and' when cool enough to handle, pull on a hook until it becomes a beautiful gold- . en color. j For the Children. At this season food for children should be made -a subject of special consideration. The use of milk should br encouraged greatly. Remember, however, that this is a food, not a beverage. It should, therefore, be taken slowly; never swal-: swal-: lowed hastily, a glassful or even half a glassful at a time. It should also be of medium temperature. Cold milk should always be held in the mouth an instant before it is shallowed that it may become warmed before entering j :Me stomach: the same recommendation I applies to ice water and beverages and ! frozen desserts. Food at the tempera- j i ture of the human body digests mostj i easily. When ice cream, etc., is taken after a dinner the cold arrests the digestion: di-gestion: no digestion takes place until the mass of food is warmed up to blood heat, or that of the human body. This advice should be . considered by those who cater to growing children. Oysters a la Normandie. Place one pint of oysters' over the fire, add one teappoonful of butter, one and one-half teaspoonfuls of salt. Let them simmer three minutes, . then remove from tire. Melt one ounce of butter in saucepan, add one tablespoonful flour, stir two minutes, add one cupful milk, one cup of oyster liquor and three tablespoonfuls tablespoon-fuls tsliced mushrooms with liquor, a small bouquet of parsley. Cook five minute?, then remove bouquet: add half teaspoonful salt, mix the yelks of two eggs, add it slowly to the sauce, add last two tablespoonfuls of cream and the systers. Let them get hot and pour over six slices of fine toaet. Rice and Tomatoes. First slew the tomatoes and press through a coarse sieve; allow one gill of rice to every two of the pulp; wash the rice and boil about twenty minutes. Drain as dry as possible and mix with the sauce, adding a pinch of sugur and salt and pepper to taste. Let them stew gently for a quarter of an hour, uncovered, and watch that it does not scorch. Add a teaspoonful of b.utter, and when it melts, the dish Is- ready to serve. In stirring this preparation of rice and tomatoes lift the ..rice only with a fork to mix it. Puree of Corn. Over one can of sweet corn pour one pint of boiling water. Let simmer one-half hour. Strain though wire sieve. Add one quart of sweet milk. Season highly with salt and cayenne pepper, and just before serving add three tablespoonfuls of finely rolled crackers. Serve with croutons. f- Lentil Croquettes. Wash. pick, and cook one-quarter pound of lentil?, with one or two onions to flavor. When cooked, add about five ounces whole meal bread crumbs, a teaspoonful of parsley, nutmeg, mace, Pait and pepper and one egg beatpn. Mix well and when cold form into rolls. Dip in flour and fry a golden, brown. Serve with onion sauce and gravy. Maitre D'Hotel Sauce ffor fish). Make a teaspoonful of drawn butter; add to Jt the juice of a . .lemon, two tablespoonfuls minced onions, three tablespoonfuls chopped paisley, a teaspoonful tea-spoonful of powdered thyme or summer savory, a pinch of cayenne and fait. Simmer over the fire and serve. |