THE OREGON .SUNDAY I JOURNAL, PORTLAND, SUNDAY MORNING, NOVEMBER .14, -J 920. r la-? Q W 0 . av v .; mr js dcor. . v sr sr awmmmmbbt jw .v iflL. H M $ vS' - M 1 ii .dr jr - ju, v il jSrM "" : 4j '"' Food for tke Old By Mrs. Christine Frederick, TAtf Distinguished Authority on Household ESieiency. j a"HALL grandmother cat the 4 same foods that her little granddaughter of ten eats or T that she herself ate when she was j - actively managing a family at the age of thlrty-nreT The answer la I no." People In declining years need 'to vary their diet and select somewhat carefully from the foods erred at the general family table. 'r The reason for this Is apparent . i rr.r. concn when we ' - stop to consider a moment, From I the age of fifty to seventy, let us a. th body occupies a unique i nHnn in the first place. It has reached full development (in con trast to the child, or even the adult of twenty) ; second, persons of this age usually hare "slowed down" In the amount of mental and particu larly in the amount of physical work they perform. Another change which- comes with age Is the slowing down of the bodily processes themselves. Since there Is no longer any need to build tissue, since the lungs are generally not so stimulated by ac tive exercise, the blood tends to flow more calmly, andthere Is not so mueh Internal energy expended to "keep the body going." This Is more marked as the person leads a more and more sedentary life. ' Now elnce there are such marked changes in the life of the older per on, both within the body and put side ot it, it would be natural to ex pect that these changes should de mand a change in the diet. The very first point -that the ' body Is no longer growing tells us at once that the quantity of protein should be reduced, and particularly that less meat should be eaten. It la most unwise to continue the same allowance of protein food in the declining years, because since it. cannot be used as material to create new tissue It merely serves to fill the body with an excess. of waste products, which are. often the basU of Bright's disease, heart trouble, rheumatism, etc. During this period also the as imitative power becomes less. We find we "can't digest" at fifty foods which never gave m a moment's annoyance when we were young, . Chief of such foods are all those in the starchy group cornstarch, rice, potatoes, pastry, tapioca, etc. . Of course, some older persons are ex ceptions, but generally they And that starch Is on of the first foods , to eat more guardedly. The reason for thl Is that the secretions of ? saliva, and the pancreatic Juice which act especially on starch cells, are not as active tn the adult body Secrets of CiN the deep lines around my , month be due to smiling and laughing so often? M. I F. Undoubtedly. But why worry about it? . Laughter lines are. vast ly nore becoming to a youthful face than otherwise. They are also extremely difficult to remove ex cept by a faithful, daily massage treatment. Here Is an astringent preparation which you will find a very useful aid if you Insist pon attempting their removal: : - Almond milk ....... 1 ounces' Rose water 6 ounces Alum ..............60 grains KINDLY advise me how to Re duce my weight, as I am al together too stout across the hips. m. v. B. It is essential that you adopt a rather rigid system of diet and ex ercise if you are to accomplish any appreciable flesh reduction, but ex tremes in both should be avoided except with the sanction of your physician. : Try beading forward until you can rest the palms of your hands upon the floor back ot the heels. Then lift your body and bend backward In the opposite di rection until you are able to make the fingertips touch, the floor. 'Prae - tlce this ; very gently ' at first be cause a more violent attempt is likely to prove loo severe a strain. I HAVE used cold cream since r was thirteen and although I am now seventeen all this care does not seem to soften my skin ct help it in any way. -F. I M. There is such a great difference In constitutions and in the heredi tary factors governing them that it is sometimes very difficult for one girl to secure a good complex 'onJ?hlle nother seems to have it Without any) effort on her part? Often several generations of incor rect living are paid for by such blemishes in the poor victim's skin. The most careful and persistent ad herence to certafn hygienic rules is the only antidote for this ancestral violation of health laws. Scru pulous cleanliness; enough daily ex ercise to induce perspiration and plenty cf fresh air, both indoors and out, will do more to secure a good complexion than anything else I could advise. as they are in that of the younger. For the same reason that of lack of activity 'the need for sugar is also lessened. Candy and sweet pastries that youth can 'gobble up" almost by the pound, are not need ed, and generally not relished in . quantity by the older adult. But since! angar creates heat and Is needed for bodily warmth a small amount must be used. It will be found better to take this in the form of "natural" sugar that is, In honey and particularly . In fruits both fresh and dried. But you may say, If older per sons are to eat less meat and less carbodydrate, what are they to eat? The .value of fruits and the "watery" vegetables in the diet of the old cannot be emphasized too strongly. The acids that fruits con tain are exactly what is needed to counteract the Increased tendency . to acid formation in the . blood which old age brings. If the alimentary canal can be kept ffee, if the system can be kept unclogged, then the body stands that much greater chance of endur ing a greater number of years. To be a prey to constipation in this period is most dangerous r yet such an evil is all too common. It can be avoided by the free use of green vegetables and fruits, which will stimulate and move along the packed matter . In the alimentary canal. ' ' ' . , Another food that age must not overlook is milk. This is a com bined protein and carbodydrate. but It also has its lactic acid, and it is this acid that is so valuable in combating the development of un favorable bacteria in the colon and elsewhere. There Is mere acid, of course, in the fermented milk or in - some of the forms of buttermilk. We have said that the amount of protein should be reduced, especi ally the protein ot meat. This means "red meat," such' as beef steak, chops, roast, etc. "White meat," such as the flesh of chicken or other fowl, is excellent Fish, too, 1 is one of the best proteins. Another protein which is of the . highest worth in youth eggs seems to be unsuitable to many persons when they have passed middle life. On the other hand, he i proteins in nuts have gen erally been found most acceptable. The protein of almonds, peanuts and, walnuts, either when, eaten; : raw or used in form Of a butter; has - proved . satisfying end , easily dl : gested. r The use of soups "is particularly advisable at this time of life, and will be found one ot' the best ways Beauty WILL you please suggest something for an excep tionally dry akin? M. P. When the skin is inclined to ex cessive dryness under perfectly normal conditions a remedy like the one given below should be applied every night before retiring. It con tains a great deal of oil and will help tone up the skin once more to its proper condition: Lanolin ....... 4 ounce Cecoa butter ..........4 ounces Glycerine 4 ounces Eldtrflower water .3 ounces Reae water ............5 ounces HOW can I reduce my bust ind waist-line? I am twenty-two and weigh 148 pounds, but am sot a Tery lig eater. M, S.S. In the morning after a tepid or not lath take a handful of sea-salt and rub ft upon the portion of the body you "want to reduce. Imme diately after applying, this, use a cold spray or else sponge off the skta with water as cold as you can bear it. A good exercise to reduce the walst-llne is to insert your toes beneath the foot-board of the bed, on a level with your body, and then lift yourself wholly by the waist muscles to a sitting position. Do this three or four times every morning and a perceptibly rapid re duction of the waist-line will soon be apparent, I HAVE very dark end conspicu ous freckles on my face. I wish you would tell me what I should do to get rid ot them. J.D, X am glad you realize that now is the time to get those freckles off, because the longer they stay on, the more difficult they are to re move. Of course, 'you know that one of the best bleaches for this purpose is the lemon, which is ex tremely effective in removing light freckles and tan. The best way to apply it is to cut the lemon in half and then rub one half thoroughly over,; the affected portion of the skin several times dally, leaving it to dry in. Citric acid is the basis for many, skin bleaches. So I would recommend the following as a most excellent freckle and tan removing preparation: . Citrine elntment . ..... .1. dram Oil of almonds. ........ .1 dram ; Spermaceti ointment. . . .6 drams OHof rose geranium. ...6 drops Ml.',, f " . J i-I to give both' starch and protein. For instance, a cream of corn soup or a strained bean puree would be far more easily digested than a cornstarch pudding or a slice ot mutton. Soups are the most easily assimilated of any foods, and when eaten with bread may form either , the main supper or lunch "dish. Speaking ot bread recalls that it has been found excellent to toast all bread used or make a rwieback of it instead ot using spongy, soft TLe Trutk T AUNDRT soap, according to j Lydia s Ray Balderston, in structor in laundering at Teachers College, Columbia Uni versity, may be either yellow orv white, the yellow color generally being due to the presence of rosin, A little of this helps in producing suds, but an excess, such as is like ly to be found in very dark brown soaps, is objectionable because it serves no useful purpose in laun dering and because it forms a sticky scum which may adhere to the clothes. Much rosin -can be easily detected, for it gives the soap a pungent odor and a sticky, quality. j Soaps may be -classed as strong, medium and mild. Strong soaps contain an excess: of soda or lye, and while they HH not harm white cottons and linens they cannot be used safely with silk, wool or col ored fabrics. Any one can tell whether soap contains an excess of soda or lye by the following simple tests: Such soap causes the hands to 6hr4vel into the condition so long known as washerwoman's hands and has a biting taste when touched with, the end of the tongue. ' Medium soaps usually contain some free soda or lye. A mild soap contains no free soda nor free lye and is the best for general pur poses if only one kind is used in the laundry. If a stronger effect is desired washing soda may be added to the water instead of using a stronger soap, which contains it in unknown amount. If soda is used clothes must not be boiled with it, for heat intensi fies Its action. Even a .dilute solu tion may shrink and discolor wool, Appetizing Menus for the Week MONDAY TUESDAY ; Brtukfast Slewed Froit. Ceremal Mush, 1 Toast, Marmalade, Ceffee, Luncheon , Onions in Caro!e, Lima Baaat, " ' Apricot Bread Pudding, MarshmaHow .. A Save. Dinner Lettuce Soup, Croutoas. ' Swi Steak. Breakfast Stewed Figs, Soft Cooked Egg. Corn Muffins, Coffee. Luncheon Cheese Croquettes, Cabbage Salad, Whole WW Bread, a Gingerbread. Dinner Boiled Salmon. Egg Sauce. Parsley Potatoes, , Celery, Scalloped Apples, Hard Sauce. ' Breakfast Dried Peaches Baked ,. with Raisias, Sausage. Potato Muffins,, Coffee. . Luncheon Cream of Celery Soup, . Scallops. ' Lettuce Salad, . Cookies, ' Dinner Breast of Lamb, Winter Squash, Riced Potatoes. Chocolate Nut Blanc Mange, Thin Cream, Coffee. Mashed PotatoetJ Prune Salad, Coifee. (C) 1920. International , ! ' - -1 4k - ? -vv. . .j, tread. This It because toasted or rusk bread is more digestible than the usual kinds. i Possibly some very vigorous, elderly person who reads this ar ticle will feel that we are trying to make too muth .ot an Invalid of the adult past fifty. On the con- , trary, we want to keep older people' from being invalids it we possibly ; Can. : - ' :v .. v j '; In brief then, the advice to those growing elderly is eat Jess of all v ' Atout Laundry Soaps may fade colored fabrics and will yellow white silk. i If the supply of hot water is lim - ited naphtha soap may be used to good advantage with cold or luke warm water. Naphtha helps loosen the dirt in the clothes, but is too volatile to be effective . wtth j hot water. ' It is not economy to use a poorly-made soap which may contain free grease or an excess' of lye or both. This is sometimes the case with home-made soaps, but need not be so If good directions (for exam- . pie, those that come with the com mercial lye in tin cans) are careful- Household Helps To Measure Molasses. MOLASSES will run from1, the measuring cup without stick ing if the cupula first dipped full ot flour and then emptied. Making Brooms Last Longer, A BROOM will keep Its shape and wear much longer If it la dip ped in hot soapy water once or twice a week. m Cleaning: Wall Paper. : WALL PAPER, if not too badly soiled, may be cleaned by . rubbing with cotton-batting, i at first lightly and then with greater pressure. . Bleaching Woodwork. TO bleach unfinished woodwork which has become darkened, add lone teaspoon of oxalic acid to a. cup of hot water and apply with a brush. WEDNESDAY THURSDAY Breakfast Stewed Prunes, Oatmeal," Potato Pancakes, Coffee, Luncheon Walnut Fie, Whole Wheat Bread. Romaine and Oraivp Salad, Dinner Barbecued Lamb. - Potato Puff, Green Peas, Let rue Salad. Mock Cherry Re, Coffee. FRIDAY Breakfast Sliced Bananas, S Cereal, Fried Tripe, Quick i Biscuits, Coffee. Luncheon Creamed Celery, Crape Jelly, Whole Wheat Bread, " ,Spke Cake, Cocoa. Dinner Fresh Fish Chowder, Crisp Crackers. Mustard Pickle. Pineapple Sponge, Cookie. Festuoe Serrica. Inc. Great Famous Beautiea of . Stage and Screen, No. 19 ADELE HOLLAND. (Photograph by DAGUERRE) K1 I eft''' foods; don't use so much protein! be cautions 1 with starches and sugars, cheese, rich fish and eggs; have a dish ot apples constantly oa the table; use other fruits and green vegetables generously; enjoy soups, toasted breads, milk in Us fermented form, nuts and natural sweets. It is hardly necessary to say avoid stimulants, drink plenty of water and eat your food leisure ly, for so shall your days be long in the land. ly followed. . Haklnar may-not be good economy where the fat can be sold for use in a soap factory, but it is a thrifty practice where the fat would otherwise be thrown away. Boiler or chip soap is more eco nomical than cake soap for use in the washing machine, but does not take the place of cake 'soap when clothes are washed on a board. AI-j most all soap manufacturers make' - tv chip soap which may be bought by the pound at the grocer's or ob tained y parcel post or by freight from the factory. Soap chips can be made at home by shaving up a cake of soap or putting it through a food chopper. One pound of chips dissolved in live gallons of water makes a good strong soap Jelly, which should be added to the water in the boiler or washing machine in sufficient amounts to make good suds. A mere economical solution to be used for white cottons and linens may be made from one-half ' pound of soap chips and one fourth pound of soda to five gallons of water; this must not be used for Wool, silk and colored fabrics. 8oap solution will keep indefinitely if covered to prevent evaporation. Dye soaps are supposed to clean and dye at the same time. It is safer, however, before using the dye soap, to wash the garment clean with white soap' and water. The best results come from dipping the garment in a generous quantity of water to which the tint has been added. The color is always fainter after drying than while the garment is wet. The tinting is usually not permanent and the process should be repeated with each laundering. SATURDAY Breakfast, Bo3ed Rice with Datei, Fish and Potato Hash. Toasted Muffins, Coffee. . Luncheon Meat Pie, PkcalliH. Baked Peart, Tea. Diansr -Boston Roast, Tomato Sauce, Asparagus, ' Celery, Cocoanut Rice Meringue Coffee. : SUNDAY 1 Breakfast Canned Fruit, Cereal, Scrambled Eggs with ; Minced Tongue, Coffee. Dinner Fricassee, Steamed Rice, Sweet Potatoes, ' Cauliflower, Lemon Gelatine ' ia Sponge Cako . Cases. Whipped Cream. ; ' Supper Potato Soup. Toast Strips, Stuffed Figs, Tea. Britain Sigats Heterred. My Advice rilB blonde her type has the most deli cate complexion - ot all. Therefore, she must take excellent care of U. To accentuate her blpndness she should strive to keep her hair as light as possible. She f hould eat such food as will enrich her golden coloring. She must avoid whatever tends to the ac cumulation of fat. In short, the blonde must guard against the faded appearance that comes early to most blondes. And, above all. she should dress to em phasizeher golden coloring. While it is true that woman's hair is her crowning glory, a blonde's hair is her aureole, her golden and attractive coloring, Half the time and attention she gives to her toilet should be given to her hair. The blonde's hair, as a rule, has'a wonderful golden tint This tint Is the keynote of her beauty, knd should be enhanced in every possible way, She may wash her hair as often as she likes with no fear of-its fad- ' ing. The lighter it becomes the better. For her'there need be no fear of using carefully those aids In cleansing -the halri ammonia, borax pr washing eoda. But re member that each of these, if used often, tends to make the hair sev eral shades ' lighter, and in ' too large quantities will make the hair brittle. Because It does not matter how light her hair becomes the blonde, may wash her hair oftener than the brunette does. If the hair needs lightening a shampoo in . borax water once or twice a week soon accomplishes this Tesult. One tablaspoonful of borax In a gallon of water is sufficient v Or, two shampoos a week la water in which ammonia has been sprinkled soon brings about a de cided lightening of the hairf One gallon ofwater and half a wine glassful of ammonia is a good pro portlon. - . ' - However, two shampoos a week In a gallon of warm water with a heaping tablespoonful of washing soda la It is the speediest agent I know for lightening the' hair except peroxide, which some blondes who do not wish to bleach their hair en tirely use in small proportions In 1 Tested Candy Recipes . ' - - f if JJCt lj u. Willi', j The Well -Known Writer and Lectori? on Cooking. Popcorn Balls. BOIL 1 cup molasses with Va cup sugar until it forms a hard ball when tried tn cold water. Add teaspoon soda. Pour over-? Quarts of popcorn, mix well and shape into large balls. Cocoanut Cream Caramels. TYSSQLVE 2 cups sugar and J ! tablespoons corn svrun in 1 cup of rich milk or cream and bring to boiling point. Boil until the mix. ture- reaches the hard ball stage, about '252 degrees Fahrenheit. Re-V move from. Are, add grated cocoa nut, squeezed dry, and a few drops of vanilla. Pour Into buttered pans, Mark into squares. . Quick Peppermint Drops. IfJTOISTEN X cup granulated sugar 1V1 with boiling water and boll about five minutes. Remove from fire and add 4 drops of oil of pepper mint and beat until the mixture be comes white. Add the desired color ing and drop quickly from tip of spoon on waxed paper. If mixture granulates add a few drops of boil ing water and bring to boiling point. With tips ot fingers dipped in ice water wash down any crys tals of sugar that may form on the sides of the saucepan. Fondant. ' TT0 make fondant successfully ex . periepce in cooking sugar or syrup is usually necessary. The sugar used in making fondant (if not scorched or .burned) may be used over and ' - v a - 1110 same purpose If the first attempts are not satisfactory. Put S cups granulated sugar, 1 cups boiling water ?nd teaspoon cream of tar tar in a large saucepan. Stir until sugar dissolv.es and then heat grad ually to boiling point. Cook with out stirring until syrup will form a soft ball when tried, in cold water, about 238 degrees Fahrenheit. Re move grains of sugar that form on sides of pan with fingers which have been first dipped In ice cold water Repeat until all grams are removed! Pour gently on a Urge, slightly oiled slab or ptter. Let cool until edges become Jiard. Scrape with wooden spatula to one end of plat- ter. Then work with spatula until white and creamy. When- It begins ' to lump knead with hands until smooth. Put into a bowl or earthen jar. cover closely with oiled paper and set aside for 24 hours or longer. to Blond es By Lina Cavdlierii The Most Fmous Living Beauty, must remember, the shampoo. One tablespoonfol of peroxide In a gallon of water IS the usual proportion. , Naturally, every one expects light hair to be fluffy. Fluffiness la'an accompaniment of goldenness in the hsir. and the observer of beauty is always disappointed if he sees fair hair smooth. Smoothness' seems to belong rather to dark' hair. The blonde should so comb and brush her hair that each hair is separate and distinct" from -the others. , This gives an aufeole-like effect to ber face and softens her features. , Of course, the blohde knows that iair wair js expected to be fluffy. If it iln't so she can make it that way by drawing it into a loose s mass after a shampoo and tying it with 'a ribbon, letting it dry thus... If the hair is long it . can be tied again by another ribbon close to the ends, making it curl or wave; still more. Always .with a view! to keeping and enhancing the gold en tints in hair and skin, the blonde should be especially careful to eat such food as will feed the pigment that produces the exquisitely col ored wheat-like hair and the fair, apple-blossom skin. The orange is the best friend of the blonde. It clears the complex ion marvelously, but it has besides the property of holding much of the golden shade in solution. A blonde whom I know irled the ex periment of eating half a dozen oranges a day and Increasing the number to a dozen daily tor three months. In thai time the change in her coloring was amailng. Her hair, which had been a shade too pale, took on the rich, golden -yellow f cornsllk; ' When she had quite convinced herself of the fact that oranges are the food of beauty, especially for a blonde, i she also decided to eat many carrots. This she did In con-, nection with the oranges for six months. 7 She ate carrots sliced and stewed In cream; she ate them in soup; she ate them mashed and seasoned slightly with salt and pepper, i She even ate them baked. At the end of that'tlme her hair had deepened Its color three shades and was far more luxuriant- in growth and richer. And her com ' plexton was fresher, fairer and har ; monized more perfectly with thej lovely golden lights In her hair. Hose Mints, TtiTELT a little of the fondanf 1VA which has stood at least 24 hours. 1 Fondant should always be melted jpver hot water. If it seems too hard add a few drops ef boiling water. Add a few drops ef rose extract ! and tint with rose color paste, prop from the tip of a spaoa upon oiled paper. i Chocolate Mints. MELT fondant over hot water, flavor with a few drops of oil Ot peppermint and color as desired. inen qrop from -tip of spoon on oiled paper. When cold and hard dip them Into fondant, to which . melted j chocolate and a little va nilla have been added. Carefully remove from ehocolate fondant and place them on, oiled paper. Cherry and Nut Divinity Fudg TMrtfliT squares chocolate- over " hot water, add 2 cups sugar, X tablespoon corn syrup and cup water. 8tir until sugar is dissolved. Boll without stirring until the soft tall stage la reached, about 241 de grees Fahrenheit. Remove from' fire. Seat 2 egg whites until stiff and pour the hot candy over them YJT lowly beating constantly. .Add tablespoon almond extract, cup sliced almonds and V cup sliced candied cherries. Beat antil t creamy and pour into a shallow greased pan. Mark into squares. Chocolate Nut Fudge. TfJTlX2 cups sugar with. CUD 1VJ. jniifc, 14 Bquares grated choc j olate melted over hot water, tea-' 1 spoon cream of tartar and. tea spoon salt. Bring to boil and boil gently to the eoft ball stage, about 238 degrees Fahrenheit on the sugar thermometer. Remove from fire, cool ii s pan of cold water, and after adding l cup chopped walnuts or pecans, 1 tablespoon butter and 1 teaspoon vanilla bat until creamy. Spread in a buttered pan. and when candy will hold ita shape mark int squares. To make the marshmal iow fudge add 1 cup chopped marsh mallows after Uklng candy from fireC Peanut butter fudge may be mde by adding 2 tablespoons pea nut butter to the candy. Cherry cocoanut fudge may be made by adding 4 cup srated cocoanut, squeezed dry. and i cup or more of chopped candled cherries. Can- " 01 any una may be suh. atituted for the cherries.