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About The Oregon daily journal. (Portland, Or.) 1902-1972 | View Entire Issue (Sept. 21, 1919)
A. THE OREGON SUNDAY JOURNAL, PORTLAND SUNDAY MORNING, SEPTEMBER 21, '1919. fcre M. neauw mWw Lndme Jwme Tke Full Lunch Box By !lfr. Christine Frederick, The Distinguithed Authority on Household EfSeleney. VERY happily the xnoYement to establish school lunch rooms la connection with schools is growing, tor educator and other investigators alike have proved that the reason many hun dreds of children are low In their studies Is because they do not have proper nourishment. This is trua particularly in the crowded quar ters of large cities, but still it is almost equally true with children who come from well-to-do parents, for in this latter case the lunch too often consists of sweetmeats, cakes and non-nourishing foods, it is an old subject, but still one that recurs every year, and as each year the problem beeomes a new one to many thousands of readers It seems worth while to discuss it for a few moments. In the first place, let's recall that a child is doin? two things. He Is actually making body tissue contin uously every day and night, mak ing new boneR.muscle, blood cells to evolve into an Sdult body. Sec ond, the child at school is studying and using up energy. Immense amounts of nervous energy, la both study and play. That Is why the appetite of children seems so enor mous; why, indeed, there seems "no bottom" to it. It is perfectly true that a tea-year-old boy eats as much in quantity as an adult man, and he should in order to keep him going. . The thing for mothers to know Is that a large part of this food need must be met by the. lunch the child takes to school or by the lunch provided by the school. In many cases, as has been suggested, it is preferable to have a school lunchroom, particularly for the high grades. This does not mean free food, by any means. It simply means food prepared at cost and arranged for wholesome eholce. For Instance, the , child that might formerly spend a nickel for buns and a nickel for a cream cone could for the same sum secure a bowl of soup, a dish of macaroni and some form of pudding. Let me repeat that every possible chance mothers have of working for such school lunchrooms should be pushed to the greatest success. Fiut if this is not possible, owing to the neighborhood or other con ditions, then it is the mother's re sponsibility to provide an adequat lunch. If the child can go home at noon of course it is far better to have a hot meal than simply sand wiches. We must nott be thought harsh In saying that too many women fail to provide a noon meal of the right kind. Sometimes they have pnly a piece of sausage and bread or sim ply left-over portions from the pre vious night. No mother'should be unwilling to take the trouble to make the children's noon meal ade quate and satisfying, both to health Household Helps For Bitter Tea. WHEN tea boils the resultant bitter taste can be removed by putting a little cold water into the pot. Lemon for Potatoes. A FEW drops of lemon Juice added to the water in which old potatoes are boiled will pre vent them turning dark. In the Silver Box. EEP a bit of charcoal in the box or drawer where silver ware is stored to absorb moisture and prevent rust. Oil for Pastry. I NSTEAD of lard or butter for pastry try using a wineglassful of salad oil to each pound of flour. Mix the oil first with a little water and then stir into the flour. A Novel Fortune Party A FORTUNE party Is great fun. because everyone is Inter-' ested in having fortunes told, says Alice Burrell, author of "The Party Complete." Send the invitations on cards which show a picture of a witch In high-pointed cap. A black card with a red witch and the invitation written in white ink would be ef fective. Get half a dozen of your girl friends to come and act as the fortune-telling "witches." Have the house all in darkness when your guests arrive except for bowls of burning alcohol here and there, which gives a weird, un earthly light. The "witches" should be dressed In red cloaks and high-peaked caps and should be seated on the floor behind great caldrons in which alcohol is burning. Their faces should be covered with flour to make them look even more strange. Each "witch" will tell a different kind of fortune. One will read the palms of their guests as they come to her. (There are many books on palmistry in the public libraries which tell how to read palms), Another will tell fortunes accord ing to the month in which one was born. Another "witch" Will read a for, .nit from one's handwriting. and appetite. Supply and cook warm dishes in cold weather and " see that they include sufficient body-building food, such as either meat or eggs, peanut butter, and especially milk. A milk soup 1 an Ideal cold weather noon lutrth for children. , But if, unfortunately, the child has to take a lunch box, then that, too, should be the object of the mother's greatest solicitude. I know from experience that It Is a somewhat tedious thing to prepare lunches day after day. Thera seems to be so few new foods! Children get tired of the same things easily, and here is a chance) for ingenuity and love to be shown in a concrete way. A great many left-over pieces of meat can be run through the food chopper, seasoned and used as sandwich fillings. Sim ilarly, cheese may be ground to a paste, spiced and used in sand wiches. A glass Jar holding a half pint or less, with close-fitting cover, Is excellent for carrying stewed fruits, desserts and sim ilar dishes. Many kinds of dried or canned fish are wholesome changes. - Salad dressing or mayonnaise makes some of the plainest foods appetiz ing. Cake seems a necessary ad junct, but it 'is better to have a small cookie or cup cake than a slice of layor cake, which does not carry so well ' The success of the school lunch box depends on putting foods In separate wrappings, so they will not mash and become soft. There are several new models of lunch boxes on the market, some of excel lent tin having a compartment for sandwiches and another one to hold a vacuum bottle. These small, unbreakable bottles will keep any liquid hot for hours and offer an excellent way of giving, the child a hot food drink, such as cocoa, malted milk, etc Nuts ere not to be omitted from the lunch box, for they are rich in fat, minerals and energy, and if well chewed make one of the best foods for growing children. Chocolate is another food which should be liberally included. Every normal child has a decided sweet tooth and it should be satisfied in the right way. Chocolate has fat, starch and sugar three Important food elements. The child who is glv.en sufficient chocolate or other sweet foods, like dates, raisins, figs and honey, will not crave so many of the artificial sweets of the stores. Honey Is an excellent food for children and its cost should not be considered an extravagance. Nor should nnts, raisins or figs be re garded as dainties. They are most wholesome foods whose cost is no more than beef or pork and whose results are far more important Tested Fruit Pickle Recipes Sweet Pickled Pears. FOLLOW the recipe for sweet pickled peaches, using pears In place of peaches. Sweet PickledBlackberries. PICK over and wash 2 pounds of blackberries and drain thoroughly. Dissolve ll4 pounds granulated sugar in 1 cup vinegar, add berries and. simmer until thick. Just before the thick sage add cin namon and cloves to taste. Sweet Pickled Figs. NT rAKE a syrup of 2 pounds of sugar, 1 pint of vinegar and 1H pints of water. Flavor with cinnamon and cloves. Then add 7 pounds of clean, dry figs that are not quite ripe. Boll until figs are tender and nearly transparent. Seal immediately in sterilized Jars. And another will have a pan of melted lead which the guest w!ii pour through a key-handle. From the strange shapes which the lead assumes the fortune Is read. A fifth "witch- will tell fortunes by the egg formula. The white of a new-laid egg should be dropped Into a glass of cold water. The fortune teller will then translate the meaning of the shapes which the albumen takes. - Give each guest a booklet and pencil before the fortune telling be gins. Have him write down in the booklet everything the "witch" has foretold. Then have one of the party read these fortunes aloud and let each one guess whose fortune it is. The one who makes the greatest number of correct guesses receives a prize. At one "Fortune Party" supper a bowl of walnuts was passed. With in each nut was found a folded bit of blank paper. When held over a candle flame words began to ap pear. These were all funny little nonsense fortunes. Write the for tunes in lemon Juice. If you are clever at verse-making write a prophesy "Ten Years from To-night," in which you will tell just what lies in store for each guest f f v -'-v. N f I'C- y-1 ""With the softest Photograph Posed Most young girls do not include sufficient spinach and green vege- tables In their diet. Girls espe- daily need more iron in the system then they usually get. It Is a mis- take- for them to concentrate on pastries and on starchy foods. The Pickled Barberries. CELECT large bunches of bar- O berries and soak them in salt water for several nours. uraro and pour scalding vinegar, either plain or spiced, over. them. Seal in steri lized jars and use for garnishing. Sweet Crabapple Pickle. WASH 8 pounds of perfect crab apples and dry thoroughly. Prick each apple several times. Mix 4 pounds of sugar with 1 quart of cider vinegar, add a spice bag containing 2-3 cup mixed spices Vd cook until the syrup begins to tnicken. Add apples and cook slowly until tender but not broken. Transfer to sterilized jars, cover with boiling syrup and seal imme diately. Sweet Pickled Strawberries. w ASH and stem 2 quarts of fresh, firm strawberries. Add 2 cups of granulated sugar and bring slowly to the bOillng point. Add 1. cup vinegar and boll for 10 minutes. Reduce heat and cook iust below boiling point 1 hour, tetnove berries to sterilized Jars. Reduce syrup by boiling until thick and fill jars to overflowing with boiling syrup. Seal immediately. I ?i:!S Appetizing Menus for the Week MONDAY Breakfast Baked Bananas, Oatmeal, Rolls, Cefee. Luncheon Egg Croquette, Cream Sauce, Corn Muffin. Fruit Gelatine. Dinner Cream of Oatmeal Soup, Broiled Meat Ball, Onion. Creamed Potatoe, Pineapple and Crated Chceto Salad, French Dressing. TUESDAY Breakfast Cereal with Date, Broiled Tomatoes, Coffee. Luncheon Corn Chowder, Toasted Crackers, Baked Apples. Dinner Calf ' Liver in Casserole with , Diced Celery, CarTots and Green Peas, Lettuce and Tomato Salad, Gingerbread Squares, Marshmallow Sauce. (Q 1819, International ?.: .. f H. ,V ' I rs I mmmm 4 " - towel I can get I pat my face until it is nearly dry." by MISS ARLINE CHASE at CAMPBELL STUDIO boy, too, needs plenty of vegetables portant part of the whole problem and fruits to give him the neces- of bringing up a child so it shall sary vit.amines or mineral elements. be healthy and able to do Us work The children, therefore, should in the world. have a hot dinner in the evening, The "full lunch box" is as impor- including vegetables .and fruit. tant a slogan as it the "full dinner The lunch problem is a most Im- pail." Watermelon Pickles. SELECT a good ripe jnelon, cut off the thin green rind and cut the remaining rind into Email slices or squares. Soak the rind in salt water, lime water or alum water overnight and in the morning drain thoroughly. For 5 pounds of rind prepare a syrup of 6 pounds of sugar, 1 pimt of vinegar, the juice of 1 lemon and spices to taste. Boil the rind in this syrup until tender and transparent about 1 hour. Seal in sterilized Jars. Whole Pickled Pears. "Y7ASH and peel 3 pounds of VV pears and cut out the blos som ends, leaving. th stem- Boil the pears In a guart of water until they can be pierced with a tooth pick. Remove the pears and add to the pear juice 2 pounds of sugar, 1 pint of vinegar, 1 stick of clnna-. mon, a small piece of ginger and a dozen whole cloves. Boil 8 min utes, add pears, and boil until syrup jd thick. Place the pears carefully in sterlized jars, boil the syrup 5 minutes longer, fill Jars to over, flowing with boiling syrup and seal immediately. WEDNESDAY Breakfast Stewed Pears, Oatmeal, Muffins. Coffee. Luncheon Minced Chicken Sandwiches, Radishes. . Shortcake, Tea. Dinner Yea! Seasoned with Ham, Chives and Parsley, Stewed Potatoes, Heart Lettuce Salad. String Beans, Fruit Puddings, Hard Sauce, THURSDAY Breakfast Prunes, Cereal, Creamed Beef on Toast, Coffee. Luncheon Eggplant with Poached Eggs, Tea, Sliced Fruit. Pinner Breaded Chops, Fried Potatoes, Peas. Buttered Beet. Lettuce Salad, Hot Water Sponge Cake, Caramel Cup Custards. FRIDAY Breakfast Grapes, Cereal, Whole Wheat Muffins, Buttered Toast, Coffee. Luncheon Stuffed Pepper, Savory Sauce, Thia Golden Corn Bread, -Fruit, Tea. Dinner Planked Fisb, Butter Souce, Creamed Potato Border, Peat, Tomatoes, Cucumber Salad, Cookie, Coffee, Feature Serrlce, Inc. Great Britain J By Mary Lee Swann, Sweet Pickled Peaches. BOIL 2 pounds sugar with 1 pint vinegar and a 1-inch stick of cinnamon about hour. Dip peaches (about peck) in hot water and rub quickly with towel. The rubbing will remove the "fur" but will not break the peach unless it is overripe. Stick 3 or 4 cloves into each peach, then cook the peaches in the syrup until tender, using a few of the peaches at a time. Lift peaches to sterllzed glass jars, fill to overflowing with boiling syrup and seal. Sweet Pickled Cherries. 'ASH large ox-heart cherries. remove pits carefully, trying not to break fruit. Soak 24 hours in mild vinegar, drain and arrange in sterilized jars in alternating layers with granulated sugar. Cover with vinegar and stir gently every day for a week. Use a wooden spatula or speon for stir ring, so that :he fruit will not be broken. Let ?tand for one month and then add. o each quart Jar 1 teaspoon cherry extract and 1 drop almond extract. Store In cool place. SATURDAY Breakfast , Cantaloupe, Oatmeal, Toasted Muffins, Poached Eggs, Coffee. Luncheon Macaroni Rarebits, Celery. Whole Wheat Bread, Stuffed Date. Dinner Chicken Soup, Hamburg Steak, Soubise Sauce, Lima Bean. Steamed Squash, Baked Apples. SUNDAY Breakfast Fruit, Creamed Codfish, Baked Potatoes, Coffee. Dinner Roast Chicken, Corn Bread Stuff ms. Creamed Turnip, Buttered Cauliflower, Tomato Salad. Peach Tapioca, Supper Lettuce and Sardine Sandwiches, Sliced Fruit, Cocoa. Bigots Beserre&. Tke Rigkt Face Batk By Lina Cavalieri, x ' The Most Famous Living Betuty. IT is neither a simple nor an easy thing to wash one's face prop erly in order to cleanse it To perform this part of your toilet as It should be done requires time, patience and care. I am going to describe for you, step by step, ray own method of washing my face, that you may un derstand the best way to do it The most convenient time is usually at night before retiring. The place should be in your bedroom or in your own prirte lavatory. I am discovered sitting in my easiest chair. It Is one of my theo ries, carefully worked out in my own practice, that making one's toilet should be made not hard work, but an easeful relaxation. That is a great help on the way to beauty. Beside my chair, on my dressing table or on a small stand or table that can be moved beside me, is a package of absorbent cotton, a toi let bottle of rose water, a small glass bowl and a jar of some spe cially good cold cream. On the table also are my face cloths, small, square pieces of cheesecloth or old silk handkerchiefs. Now I sit down before the mir ror, lean back comfortably in my chair and dip the bit of cotton Into the cold cream, depositing most of the cream In the places that are the culture spots for wrinkles that Is, between the eyebrows, at the outer corners of the eyes and from the flare of the nostrils to the corners of the Hps. Having done this, I toss into the waste basket the bit. of cotton. Then I take a fresh piece dip it Into the jar of cold cream and go carefully over every particle of my face careruily, but very lightly, for the skin should never be dragged nor drawn by any manipu lation. Dragging or drawing the skin of the face makes the very wrinkles which we try so hard to banlph. ' Always I finish this step of the face washing as soon as I can, for I am 'Invariably revolted by the amount of dust that is removed by the cotton. Throwing away this second bit of cotton t now select a third clean portion, dip It into the cold cream and apply it to what some have called the corners of the face, but I prefer to call them the crevices or the dark lines. These are the places where the nose meets the cheeks, where the ears are set into the neck, and the hairline, which In some faces that are otherwise clean end dainty might be called the "shadow line." The lines where the chin meets the neck and the space behind the ears are dust traps and should be closely watched. Special attention Former Principal of the Scudder School of Household Arts- Cherry Pickles. otJiuu cnernes, puce in sterilised O jars and pour over them cold spicea vinegar (made with mace and nutmeg tied in a plec of cheesecloth and boiled In the via egar). Seal with parafflne, brandy paper or egg paper. Set aside for several weeks. A few coriander seeds may be added when prepar ing the spiced vinegar. Sweet Pickled Prunes. PICK over and wash carefully 4 pounds of choice prunes. Soak for 24 hours and then steam, for 20 minutes. Boil for 10 min utes 2 pounds of sugar, 1 pint of vinegar, 1 ounce cloves, 1 ounce stick cinnamon and '4 tablespoon ginger. Add the prunes, simmer gently until tender, "pour into steri lized jars and seal immediately. Beauty's Question Box rrlNDLY advise me what to do A, about reducing my bust. I am twenty-eight, weigh pounds and am five feet inches tall. 0. H. W. 135 two I am not Id favor of any of the more drastic remedies to reduce the bust, because they are likely to cause serious local trouble in the rnammarlal giandd and may some times even affect the heart. Your weight is not excessive, but if you Insist on trying to reduce your bust the simplest hing I would advise is to bathe 'tat region daily for five miautes in x'r?mely cold and very salty water. This will contract the skin and gradually diminish the amount of superfluous fatty tissue. rvr rY teeth are badly. discolored and yet I have no time to go to a dentist and have them cleaned. Please tell me what I should do for them. C. C. F. Brush your teeth thoroughly at least once a day ith this pewder: Sugar of milk 200 grams Powdered catechu. 3 grams Oil of peppermint...... ..4 drops OH of anise 4 drops Oil of orange flower 4 drops Pour Into the sugar of milk a few should be given them every day, Upon these I place my last coat of cold cream, assiduously soaking up every particle of dust I am ready now for the last step in the process; that is, the actual' washing, as we usually think of washing with water. The bathroom is the best place for this. But the water tn the stationary bowl must be neither too hot nor too cold. The skin should never be exposed to the loosening tendency of the one nor the shock of the other. 'Always adopt middle measures" is a good motto for the care of the skin as tor most other methods of beauty culture. I rub a mild castile or a bland toilet soap on my Bkln or use an almond meal or oatmeal paste for this purpose. From long use I have grown very fond of this: Almond meat 1 tablespoonf ul ; tincture of bentoln, 4 drops, and enough water to make a thin paste. I pat the palms of my hands cor ered with the lather of the soap or with the oatmeal or almond paste, and then rub this on my face. Dip ping my hands in the water I bathe the face with long, upward strokes, slow and smooth. These end in tha meeting of the finger tips above tha eyebrows. "With the softest towel 1 can get or witih one of my cloths I pat my face until It is nearly dry. Then I return to my e.asy chair, and, lean ing comfortably back, pour trom the 'bowl a handful of the tepid rosewater and lightly bathe the face with it. I dip some absorbent cotton into the bowl and go over the face lightly but thoroughly. This, as any man can tell you, softens the face after a rigorous treatment Men use it after shav ing, and a woman can likewise do it to advantage after washing her fac. The next step Is a quick, light anointing of the face with cold cream. But the face washing Is not com plete without one last final inspec tion with a hand glass under the best possible light. If this reveals upon chin or neck any stains I set about removing them at once. A complexion brush is an invaluable adjunct to cleansing a face after a long motor ride or a day's shopping. Lastly, if there be any black heads in the skin or any pimples, this is the best time to treat them. With a match or toothpick dipped into ammonia touch the blackheads one fay one. With the fingers thrust Into dsmpened bicarbonate of soda touch the pimples. Or, if the pim ple is" in that stage that immedi ately precedes Its disappearance, then you should touch it lightly with peroxide of hydrogen. Health Hints Tot Elngrworm. PAINT with a 10 per cent alco holic solution of salicylic acid and tincture ft Iodine. For An Ulcerated Tooth. PAINT the gum In the vicinity of the aching tooth with a mix ture of equal parts of tincture of aconite and tincture of Iodine. First AJ4 for Sprains. THE best first aid for sprains fa hot water, plunging the in 3ured joint into a pail of it as hot as the skin will bear. ' For Nervous Headache. BATHE the head in a solution of menthol in cologne water (fiva grains to the ounce), being careful to keep it out of tha eyes. drops of alcohol. Add the catechu, stirring it all thoroughly. Then sift through a thin cloth and sprinkle the oil of peppermint, the oil of anise and the oil of orange flower Into this powder. M1 Y hair has come out terribly ever since I had the "flu." and it is now graying rapidly, al though I am only thirty. I have dandruff, also. What should I do for it? MRS. A. B. Your hair cannot grow while the dandruff chokes up the sebaceoum gland, so the nrst thing to do is to shampoo the scalp once a week with castile soap and warm water. Afterward apply this simple rem edy for falling hair: Oil of sweet almonds. 2 ounces Alcohol '...2 s'!is Aqua ammonia ....... 2 ounces Good whiskey or rum. 4 ounces Gum esmphor ....... V4 unce To overcome that graying tend ency you should masiige into the scalp on alternate weeks, the fol lowing: Sulphur ...... 2 ounces Bay rum 8 ounces,
