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Show Woman's Page . Live and Move Naturally and With Perfect Freedom Exercise Exer-cise Performed to the Accompaniment of Music Advantage Advan-tage Over Just Regular Gymnastic Exercises Rhythmic Exercises for Whole Person Value of Nuts in Cookery Nuts for Chestnut Salad Nut and Fruit Salad Recipes for Chestnut Pudding. E. RHYTHMIC EXERCISES Objects In motion attract the eye H before perfection of form. Therefore 1 the woman whose trained bod is the I; outward expression of a pliant, sym-V sym-V pathetic Tuind. presenting lovely K curves instead of angles, and whose ' step is as light as that, of the fawn. Is the one who pleases first, last and j j always The secret of grace is com-1 com-1 plete control of the body. Tonse-: Tonse-: quontly, in cultivating beauty (of which grace is a component part) it I Is imperatively necessary- to live and ' move naturally and with perfect freedom free-dom Freedom from tension is a flrtt condition for graceful poise and harmonic rhythm. And through rhythmic gymnastics freedom from tension is most easily and quickly , , obtained Almost every one knows from personal per-sonal experience that exercise performed per-formed to the acconipauimenl of mu-f mu-f sic have infinite advantages over exercises ex-ercises performed without musical accompaniment. Regular gymnastic exercises have their place, and an Important one. In them one. has the element of control But they lack tho t exhilaration of play that rhythmic gymnastics provide. In other words, I . gymnastic exercises are primarllj for the bodv Rhythmic exorcises arc for the whole person for heart mind and Imagination, as well as for the arms, legs and chest. Dancing is one of the resources for I the expression of the joy of life, a - I " resource that is directly related to 1 f health, vigor and beauty. That physical nature Is most sensitive sen-sitive to rhythmical movement is easily proven in the actions of children chil-dren when the "hurdy-gurdy" man comes around. They simply cannot l keep still. They dance and skip for joj about the hand organ. They ln-i ln-i vent dancing games for themselves, and songs, too. never minding what 51 the sense may bp 'f the' only get a 'J chance for active rhythmical expres-j!' expres-j!' sion The muscles of the body re- spond eagerly to the exhilarating ji rhythm of music. j NUTS AND THEIR VALUE " By tho latter part of October near- i ly all nuts are at their best and the ' housekeeper who seeks variety, ae I well as the one of vegetarian prin l ciplos. strives to work them into her bill of fare I Much has been said for and against the wholesomenes8 of a nut diet Some of its advocates claim that nuts may take the place of meat In the menu, that they can be eaten by every ev-ery one, and should be an essential part of the commissariat. So far have they carried their thoory that the name of "nutarians" has been coined to describe them Like most enthusiasts, enthu-siasts, they try to prove too much That nute can be eatnn Instead of meat by some persons; that there are those who find them excellent in remedying constipation and other digestive di-gestive disorders; that oftn they are less trying than sweets to the gastric gas-tric powers, no open-minded person will deny. On the other hand, it is equally true that there are many stomachs which can stand them not at all, or only in small amounts; that they often Induce flatulence and Intestinal discomfort and that there are even those to Tshom nuts of any kind are almost poisonous. The only safe course to follow Tith regard to them is to consult the individual taste and digestion If you and your family can eat nuts now Is the time to get them at their best Not only the native nuts aro In the market, but the imported and domesticated Spanish or Italian I chestnuts have made their appearance appear-ance and are valuable in various ways Those who can cat nuts make a mistake if they do not have them on the table often in one form or another. Best known to us aro the salted or sugared nuts, the boiled or roast chestnuts and the cracked wal- I nuts, hickory nuts, or pecans, which I are served is a dessert with rai6ins ! and dried fruits. Excellent as nuts are in Ihes' guises, this Is just a beginning of what can he dono with them either ! as a dish by themselves or as an ad- j dition to other preparations. They are of alue in cakes, in creams and jellies, in conserves and marmalades. I as well as in croquettes and In bread, in Bandwlches and In salads. Make a Btudj of what can be done with them if you and your family are fortunate j enough to be able to eat them and you will find their presence on the bill of fare almost always welcome NUT RECEIPTS CHESTNUT SALAD Boil, shell and blanch large Spanish Span-ish chestnuts, and let them become 1 perfectly cold; arrange on leaves of the heorts of lettuce In a bowl and pour over all a good French dressing. dress-ing. CHESTNUT SALAD Shell and blanch your boiled chestnut chest-nut and to a cup of these put as much tart apple, peeled and cut into dice, and a like quantity cf celery, also diced Sere on lettuce with a French or mayonnaise or good boiled , dressing. NUT AND FRUIT SALAD Divide oranges into lobes, removing remov-ing the white skin, and cut each lobe In half, peel and seed white grapes, slice bananas, shell and blanch English walnut kernels, and put equal parLs of each together on heart of lettuce leaves. Over all pour a mayonnaise dressing, Just before serving. If you choose you may substitute sub-stitute grapefruit for the orange and may use apples instead of bananas. Do not cut either apple or banana un. til the last moment before serving, as they are likely to change color. ITALIAN CHESTNUT PUDDING Boil a pound of large Italian chestnuts, chest-nuts, peel them and put through a vegetable press Moisten them with a couple oL. tablespoons of sherry, af-tor af-tor you have heaped the powderv I chpstnuts In a shallow dish Put ' I whipped cream a Utile sweetened. I over and around them, and garnish with wholo chestnuts or maraschino cherries. CHESTNUT PUDDING Beat four eggs light, the yolks and whites separately, to the beaten yolks add a cup of boiled chestnuts which you have put through a vegetable vege-table press add to this a tablespoon of melted butter and two tablespoons cracker crumbs, crushed very fine, one tablespoou 6ugar, two cups milk, a little suit. All the whipped whites, turn Into a pudding dish and bake to a delicate brown. Serv e at once, as it soon falls, and eat It with a liquid sauce, woll sweetened and flavored fla-vored with sherry. on |