Graceful Carriage And History Lends Styles For Fashions
By Early Morning Walks
By Adrian Shawn
IN GIVING this series oi exer
cises for the development of
perfect posture and graceful car
riage there are several points 1
want to bring out. While these
exercises are taken for a specific
reason, not as a means of reduc
ing weight or gaining weight
still they are beneficial. And with
the proper diet they will tend to
reduce weight. Second, to get the
most benefit from exercises, and
particularly exercises for posture
and carriage, several other things
fx!
Photo CouHeiy Joe Bonoms
must be remembered In connec
tion with them.
If you want bodily perfection,
health, and energy, (and who
doesn't) it is important that you
get plenty of fresh air, and that
you walk every day. It isn't nec
essary to take long cross-country
hikes at dawn, or anything un
pleasant. Start moderately in this
as you should in everything else.
If you are unused to walking, try
this. Supposing you go to school,
or to work, or are simply a house
wife. After breakfast resolve to
take a short walk, walk fairly
'briskly but don't over-tax your
self. Don't get tired and bored. Walk
leisurely at first, if you like. The
brisk walk is, of course, indicated
for people who are trying to lose
weight. But take this morning
walk every morning. It won't
take much time. You will only
have to get up a few minute
earlier and you will be well re
paid at the end of a week or tw
when you realise the different
in yourself.
THE early morning hours art
truly lovely The air is fresh
and clear and sparkling. It acts
like a tonic. There is a clean
smell in the air. It is quiet and
restful. Before ,you know it you
will be striding along, shoulders
back, chin up, eyes sparkling,
drinking in the lovely morning
coolness. There will be a glow on
your cheeks, a glow of health
a glow of beauty.
So remember to do this in con
nection with these exercises. It
will help you vastly. You are
learning how to have a graceful
carriage. Now, on your morninn
walks, practice it!
And here is your exercise No. 3.
Stand facing a wall, facing it. The
distance between your feet and
the wall should be about two feet'
Reach as high as you can, flat
tening your hands against the
wall, as illustrated. Without mov
ing your hands or feet, lower
your body until your chest touches
the wall. Then push away and re
peat. As you lower the body in
hale deeply, exhale as you push
away. Repeat this at least ter
times a day. It is an easy and a
pleasant exercise and will work
wonders in an amazingly short
time. Be sure to have your shoul
ders back and your head up all
the time. This is most important.
And here is another little ex
orcise you might do, a very easy
and simple one. Stand with your
heels together, body erect. Place
your hands on hips. Bring your
shoulders and elbows as far back
as you possibly can, the move
ment being back and downward.
Now, bring the shoulders and
elbows forward, as far forward .
as possible. Inhale as you bring
the shoulders and elbows forward,
exhale as you force them back.
The simplicity of this exercise
should appeal even to the most
indolent, or the most busy person.
Do it religiously, ten times a day.
In a week you will see a vast dif
ference. But because this is an
easy one don't neglect the others.
For they are far more important!
Remember, the goal for which
you are striving is one dear to
every feminine heart. You are
working steadily toward bodily
perfection, grace charm.
Servings Of Boned Lamb
Roast Increased By Use
v Of Appetizing Dressing
z By Jenny Reed
A ROAST, such as the stuffed
shoulder of -Iamb pictured
to the right, is sure to please the
entire family, even father who
does the carving. The bones are
removed from the shoulder and
in their place, a savory stuffing
is inserted. The" whole roast can
be sliced easily and neatly since
it has no bones to make the carv
ing difficult.
Not only is this roast easily
carved and attractive in appear
ance, but it is also economical, a
fact that mother appreciates,
especially along toward the end
of the month when cost becomes
an important item. The number
of servings is increased by the
use of a dressing, and since the
roast is boned, even the very last
slice makes an attractive serving.
Have the bone removed from
the shoulder of lamb at the mar
ket, and have it sewed on two
sides. Season the inside of the
cavity with salt and pepper, pack
lightly with stuffing and sew or
skewer edges together. Place, fal
side up, on a rack in an open
roasting pan. Do not add water
and do not cover. Place in i slow
oven (300 F.) and roast at this
temperature until done. If you
like lamb well-done, allow 80 to
)
Fflnms
Anywhere In California Any Size
Send for Catalogue, Sarin "B
or, Cofrtuh Your Broker
uuroRJiu lands mc.
CM MMtgMMTT StTMt, FfMKlKO, Calif
Designers Create Models
From Empire Period
For Opera Season
By Doris Lockett
THE opera season is the fashionable wo
man's greatest opportunity, for with this
scene-of formality and magnificence in
mind, the fashion creators give full rein to
their imaginations. This year with history-in-the-making
supplying extraordinary
stimulus, the styles for formal evening wear
are superbly conceived and full of drama.
For the young woman, the bouffant sil
houette is frequently interpreted in a stiff
slipper satin. The model photographed
typical example of this lovely,
style created for the opera season. '
Puffed sleeves handled in this way - .
are completely suitable to the 4
formality of the occasion. The
shoulder is slightly slit so that
the sleeves droop over the arm in
a charming manner. This dress of
heavy rich satin is in the soft '
shade called old blue. Cut high in .
front with a definitely Empire
line it is a beautiful example of
the modern version of this period
style. The train is a graceful and
unexpected addition to the perfect
hie of this bouffant dress.-
Very youthful in effect Is the
dress of black taffeta also shown -
on this page. The demure sugges
tion of the high peaked shoulders
and the snug line through the
bodice is dramatically contradict
ed by the flash of red facing it
the hem. The interest of the cou
ture this season has centered
more than ordinarily on the hem
line. Here the skirt is raised in
front, the better to exhibit the
daring red facing which forms a
background for slender ankles.
The season's attention to fine
detail is well illustrated in this
taffeta gown. Quite in keeping
with its quaint lines and youthful
spirit is the unusual buckle cen
tered on the belt. It's a tiny old
fashioned picture in a white
frame with a red plush mat. Just
so, might have appeared the fav
orite picture of some Victorian
belle. This little detail serves to
emphasise the paradox of the
modest shoulders and elbow :
sleeves appearing on the same '
lovely dress which ends in an in
trigu;ng touch of red at the hem
line. It's a gown decidedly in the
mood of the moment, a dress
which has temperament as well
as great chic. .
In a winter when opulence and
elegance are rampant, jewelry
plays an increasingly . evident
part. Rich combinations of rhine
stones and colored stones in in-
A ip, I ! mm- 7 .
The train is a graceful and unexpected addition to the perfect
chic of this bouffant dress of lovely old blue stiff slipper satin.
The shoulder is slightly slit so that the sleeves droop over the
arm in a charming manner.
Cotlumai by I. M.gnln & Company
The demure suggestion of the high peaked shoulders and the
snug line through the bodice is dramatically contrasted by the
' red facing at the hem. It's quaint lines and youthful spirit is
accentuated in the unusual buckle centered on the belt.
tricately wrought metal, ropes of
pearls, bracelets glowing with
emaralds and rubies. Those who
And earrings nattering are re
joicing in the wide choice of ex
quisite new designs.
The final note of formality for
opera is, in the minds of many
well dressed women, the drawing
on of a pair of long sleek gloves.
These are teen most often this
season In stark black iuede, very
Edwardian, very sophisticated;
or in a new pale flesh tint that
vies with white for honors when
the gown calls for light gloves.
Economical Roast Pleases Family
35 minutes per pound for roast
ing; if ycu prefer. lamb slightly
rare, just so that it has a pinkish
tinge, allow a little less time for
'roasting.
Any bread stuffing may be used
with this roast However, many
folk like the following sausage
stuffing with lamb:
SAUSAGE STUFFING
Va pound bulk louiao,
2 tablatpooni grated onion
2 tablespoons chopped parslty
I cup braad erumbi
Salt and popper
Meat itock or water
Fry the sausage with the onion
and parsley, stirring constantly
until meat is cooked enough so it
separates into particles. Add the
bread crumbs and seasonings, and
enough liquid to make a moist
dressing. While hot, pack into
lamb shoulder.
STUFFED PORK CHOPS
Pork chops cut thick
'l cup minced htm
Vl cup minced mushrooms
1 cup bread crumbs
'i cup rica, uncooktd
2 tablatpooni minced onion
2 tablttpooni minetd green ptppar
xl cup tomatoti
QROWN the ham, mushrooms,
IV onions and green pepper,
then add the uncooked rice am)
tomatoes, together with 2 cups
meat stock. lt cook until the rice
is tender. Add the bread crumb
and season to taste. Fill pocket
in chops with this. Brown the
chops on both tides, cover tight!)
and bake slowly for 25 or 30 min
utes.
Much as we like our own Amet
ican cooking, it is interesting to
try the seasonings of our foreign
ys l';rw N
- -I !.- -nf v
Menu Of the Week
By Joan Andrews
1 -i
tit?:
Not only is this boned lamb roat easily carved nnd attractive in appearance, but it is also eco
nomical, a fact that mother appreciates, especially along toward the end of the month when cot
becomes an important item. . -r '
EVERY so often there comes a
time in every mother's life
when she looks into the ice box
and wonders what in the world
she can do with ail those odds
and ends of perfectly good food
that are sitting around. Today's
luncheon menu is specially de
signed to dispose of leftover
vegetables, stale bread, and
cheese. Here it is:
hsl pudding
Totltd v.g.tabl l.i.d
Te.iitd Englilh mvffini
I lon.y drop cooUtl B.Wd appla
Milk or coco '
The cheese pudding is made by
soaking 1 cup soft brend crumlis
in 2 cups of milk for 10 mlnutei.
Then odd 2 slightly beaten ogg
yolks, 1 cup grated American
cheese, H teaspoon salt, and 1
tablespoon ehopped parsley. Fold
In 2 stiffly beaten egg whites.
Pour into a buttered casserole
nnd sprinkle with buttered bread
crumbs. Bake in a moderate oven
about half an hour. Serve at once.
Leftover vegetables of any
kind, crisp lettuce,, and French
dressing are tossed together In a
naiad bowl for today's salad.
Honey drop cookies are delici
ous. Cream l cup butter with 'a
cup sugar and lt teaspoon salt.
Add the yelks of 2 prk, thor
oughly beaten; 1 teaspoon vanilla,
14 teaspoon cinnamon, U cup
chopped citron, cup chopped
nut meats, 1 cup honey, and 4
cups of flour which has been sift
ed with 1 teaspoon soda anil 2
teaspoons baking powder. Tho
mixture should be very stitT. As
honey varies in thickness it may
be necessary to add oxtra flour
to prevent dough from spreading.
Drop by the spoonful on a greased
baking sheet and bake about 6
minutes in a hot oven.
-T. . the CROwur
neighbors, at least for the sake
of variety. Of course, not all for
eign seasonings are available
here, and for that matter not all
of them suit our taste, but those
which can be obtained frequently
give our dishes a zest of flavor,
and gain for them a royal wel
come. EAST INDIAN CURRY
POWDF.R
Curry powder is a seasoning
which has many possibilities in
cookery, and especially In meat
cookery, since its flavor, if added
with discretion, addi a spiciness
which enhances the delicious meit
flavor. Curry powder, contrary to
many ideas, is not one ppice, but
a combination of a dostcn or more,
mixed in its native country, Last
India, according to the likes of
the family and according to the
pocket-book. Curry powder may
be used simply as a seasoning,
very much as one uses paprika
A small amount addd to the
cream sauce in which left-over
meat is served adds a great deal
of interest. It may be sprinkled
over an escalbped meat dish
along with the buttered bread
crumbs to give it a spicy flavor
that will be enjoyed.
Curry powder also makes a
splendid addition to the lowly
rtew,
currikd Lamb
2 pounds dietd lamb ihovldtr
) tablatpooni flour
2 tablatpooni lard
I imall onion, ilicid
'l taaipoon lamon juica
I ttaipoofl curry powdar
'l cup boiling watar
Vt cup itrainad tomatoti
Dredge diced lamb with flour
and brown in hot lard. Add onion,
curry powder, lemon juice, hot
water and tomatoes. Cover ..nd
let cook very slowly until the
fnnt is tnder. Serve on a he J "f
fluffy steamed rice.
A typically Gorman kind of
seasoning is the sweet-sour flavor
obtained by allowing meat to
stand for several days in a pickle
solution made by slightly sweet
ening vinegar and flavoring with
onion, cloves, and various other
spices. Much the same flavor!
may be obtained by cooking meat
in a spiced vinegar solution.
COLD IN HEAD
Here's quick relief. Kondon's
clean head . . . relieves stuffy
nose at Aik your druggist.
KONDON'S NASAL JELLY
Plain or lyhadilw
mm
COOK and HEAT WHh
kiYiwSMMtttM JUM t
Mm Twttt tw Htf
X m HAU THt COST
COOK A MUL rOR KM
Aa aaawtac tfpa all Wwr wMa wpwli u4 tl.MO
mmmj bfauurtnrfotWaMt, bwM atlt m
nj, viUkMt fvtatMrttitst m abutac w, $im qMk
tatta Iml M HALT COST by tarWrWr. SB pi bla
nm aVI mmk tVm, bt Um How ct fwnw. Om oflxJ
tm la m aarm la awa beahlr wa all aaneatlnia
utA tMuktrat Wriiaqtikk, h rtrtl t )mn hrr to end
4r'vlrT of roal an4 nM m4 maki I4( wr. Hn
or I II line- -tntil pniwd to4a ta 1;altad taftortak
N4I0, tmar AMckuaM dir. Ma.
j4PB
A pistv, clogged automobile radiator
Is an unnecessary annoyance. You ran
keep a radiator aa clean new, and
tree of obstructions. Sani-Fluih does It
for ten cents, in very few minutes.
Just pour Snl -Flush in a dirty radi
ator. Run the motor (directions are
on the can). Drain. Flush. And refill
with clean water. That does the trick,
Sanl-Flufth won't Injure alnminam
cylinder-hcarls, radiators or rubber fit.
tinfts. It la safe. You'll find it in most
bathrooms for cleaning toilet bowli.
Sold by grocery, drug, hardware, and
IWe-end'len-cent stores 25c and lOe
sites. The HygJenle Products Com
pany, Canton. Ohio.
Sani-Hush
KliH RADIATORS CHAN
PAGE SEViN
m