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
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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,