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Show I YOUR HANDS H How to Care for Them In Cold H Weather. B j BY EDNA EGAN. i tf HE woman "who does her own H BH housework finds it bard to H H keep her hands in good con- M ditlon during cold weather. M There are some skins that aro unaf- H fected by heat or cold, but the major- M Ity of women are not so constituted. M As there is more formal entertaining h in Winter than in summer, it is more H necessary that the hands should be H presentable, but too often they are the H despair of their owners. m Prevention Is better than cure, and H careful attention to preserving tho B hands as much as possible is the first 1 step. All extremes of temperature and H especially the splashing of hands al- M ternately in hot and cold water should H be avoided. When common soap is m used, as In dish washing, employ a H mop, and so keep the hands out of tho H water. Do not have the water too hot H While the hands must be always H kept clean, if they are to be soft and M white It is a mistake to wash them too M often. Instead, a few drops of olive H oil, rubbed well in, will be better, Hi dusting with talcum powder, and then i a final wiping with a coarse towel. H Thi3 protects the flesh from growing 1 callous. H) When the hands aro very sensitive, H old, loose kid gloves should be worn H for any rough or hard work. Hands H should never be exposed to cold air j without covering. It is a good plan to H keep a jar of oatmeal near the kitchen H sink to plunge the hands into for a H final drying after washing. j A powder used by English women H for keeping the hands white and soft H is made from two ounces each of pew- H dered marshmallow root and carbon- H ate of soda stirred Into 12 ounces of H barley meal. They also make an H equally good paste by shaying two H ounces of almond soap Into two ounces H of fresh lemon juice. When glycerin H agrees with the skin half an ounce of H it is added. Qrj?) C mwr iJH fill J WJ IwyHsitBiPf g Mm. ,. l&J oa'7z? (yyrp -J& c1- riAwe. J? Slm J mg,- AtfyM ) SALADS I HT is not too much to say that no great mental, moral or ptys- t ical progress can be made without an ample supply of this vegetable food. Salad is the ono , ingredient of our regular diet which wo cannot afford to do without Some people say salad is cold and Indigestible, but cabbage, if eaten raw, needs only two and a half hours for digestion, as against five hours when boiled! The boiling of green foods destroys de-stroys the original organic comblnaton of the mineral salts. Many thousands of men and women of all ages suffer from anemia, from having lived almost entirely on cooked food. To those long accustomed to highly- V flavored food, salads will at first seem tasteless, but liking for them comes I with use. ft Salad should be very carefully washed in several changes of clean j; water. This Is essential. During waBh- ( iug the leaves should be well picked over and inspected. '.' Leaves should be torn, not cuL l When done, they can be allowed to soak for an hour, or overnight, but not K longer in cold water, to which a little lemon juice has been added to in- JJ crease the crispness of the loaves. The Japanese use the petals of many J-flowers J-flowers for salads. Chrysanthemums. stocks, violets, roses, nasturtiums and , dandelions are excellent Naslur- ilums and dandelions are especially s' good, as they possess strong antitoxic i powers. |
