THE OREGON .SUNDAY I JOURNAL, PORTLAND, SUNDAY MORNING, NOVEMBER .14, -J 920.
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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.