HOUSEKEEPER.

Lake County Press, Issue 2736, 30 May 1918, Page 2

HOUSEKEEPER.

For dinner, a "light soup, salad, vegetables, and dessert. Or meat, with out soup, fresh vegetables, a small salad and dessert. Iced tea or milk—never coffee at night. The salad dressing should be the delicious thicli mayonnaise made with olive oil, lemon juice and the yoke of an egg; this is the most nourishing kind.

HOME HELPS ON BEAUTY CULTURE,

! li the bauds are not carefully latched and cared for in windy weather, the skin is apt to become rough and chapped, and the nails will probably grow brittle. Oatmeal is excellent for softening and whitening the hands. Mis some finely powdered oatmeal with water and spread it on the skin as a paste. As it dries, rub off the flakes, removing the last traces in lukewarm water. | An oatmeal bag may serve the purpose 1 if one docs not care to rub the flakes 1 directly on the hands. Pour some of . the raw oatmeal into a silk handkerf chief, tie the four ends together at the | centre, and rub the bag over the hands I when they are washed. The skin should remain soft and white if the oatmeal treatment is faithfully followed. When the nails are brittle, they need i a little dab of cold cream every night I to soften the flesh at the base of each. j BEAUTY SALADS. , Health and good looks come from , the inside—that is the most important 1 thing to remember in a quest for either of these blessings. No amount of hardwork, massaging, nor applica- ! tion of healing creams will overcome tho evil done by wrong food, or too little or too much of it. We are essentially what we cat. Tho gouty man is the victim of rich food and no exercise; the girl with the pimply face. 1 over-eats, takes too much meat and ■ too much coffee, oats between meals, I and revels in pastry and candy. The dyspeptic man is impossible to live , with, and the dyspeptic woman looks j like a fright. j r Tu tho summer one must be particu- ; t larly careful of the diet. Meat three f times a week is sufficient, potatoes ' r

are too heating to be eaten every meal, salads and soups are the best dishes to servo. If von want to improve your complexion over the summer, try a salad diet- a salad every day for* lunch ; meat only every othor day, and salads as part of the dinner in the evening. Eat a piece of melon or an orange when you get up in the morning, with a cooked or cold cereal and eggs for your breakfast—and no more than one cup of coffee. A salad, rolls, and a glass of milk for lunch—the salad to be of fruit or vegetables. ;■ bowl of warm water mixed with glycerine and a few drops of toilet vinegar—the latter, however, may ho dispensed with. Fifteen minutes is not ;oo long for them to lie in the water, md after drying them and adding a ittlo cold cream to the nails, any coatng of superfluous flesh around the nargin of the nails should be pushed jack, so thai the "half-moons" show ;<j advantage. Afterwards, the hands should bo washed again in soft water. A tiny particle of pink nail paste may, with advantage, be applied to each nail, and the colouring matter should be rubbed with a good polisher until the nails are pink and shine like polished glass. To keep them brilliant, it is a good plan to rub them briskly on the palms of the hands, from time to time.

NOURISHING FOOD FOR CHILDREN.

Children of three or four years of age are sometimes very fastidious in the matter of food, and mothers have a good deal of difficulty in putting before them dishes that are at once nutritious and pleasing to the palate. When children are dainty and hardly take sufficient food for their needs, they should be persuaded, if possible, to take a certain quantity of milk every dav and also eggs, in one form or another. Eaten raw or lightly boiled, eggs are most nourishing; but fewchildren care to eat raw eggs, and if eggs are taken in this form they must be cleverly disguised. One way of disguising them is to beat them up well and then stir them in with some wellboiled rice. A good way to prepare rice for the children's meal is to boil it in three-quarters milk and one-quarter water, and when it is done stir in the egg or eggs. Eaten with milk and sugar, rice served thus will be much enjoyed. '\istard made with fresh eggs is a disn that most children appreciate, and is one that is, of course, very nourishing, for eggs and milk are the two most nutritious factors on a child's menu. For building up a delicate child, there is no finer drink than a cupful of milk to which the beaten yolk of an egg and a teaspoonful of sugar have been added. If a flavour is needed, a little vanilla extract or sweetened liquid chocolate can be stirred in with the milk. A glassful of hot milk, merely sweetened with sugar and accompanied by biscuits is an excellent lunch for a child; while for breakfast, boys and girls should be induced to tako a bowl Df bread and milk or oatmeal porridge served with sugar and hot milk.

USEFUL RECEIPTS

Specially written for this column

FAIRY CAKES. Ingredients: 4 oz. of butter, 4 ozs. of sugar, 1 small teaspoonful of baking powder, 6 ozs. of flour, 2 ozs. of corn flour, 2 large eggs, £ gill of milk, i teaspoonful of essence of lemon, 1 piece of lemon peel. Method: Beat butter and sugar to a cream, add the well-beaten eggs, then milk, and lastly flour and baking powder and essence; three parts fill well-greased patty tins. Place over each a thin slice of lemon peel and bake in

a moderate over for a quarter of an hour. | SEED CAKE. | Ingredients: 8 ozs. of butter, 8 ozs. i of sugar, 3 lb. of flour, 1 toaspoonful 1 vf baking powder, 3 eggs, J gill of milk, _ J oz. of carraway seeds. Method; Boat "the butter and sugar to a cream, add the eggs, one at a time, then the milk, ana lastly the (lour, baking powder, and carraway seeds. Have ready a cake tin lined with greased paper, pour iu the mixture and bake in a gradually decreasing heat for 1J to 1J hours. Tommy’s Gingerbread: Jib of margarine, gib of treacle, lib of flour, ilb of moist sugar, J toaspoonful of carbonate of soda, loz of ground ginger, [ 3 grated nutmeg, 2 eggs, 1 teaspoon--1 ful of vinegar, i pint of warm milk, j Cream the margarine, and add to it { the treacle ;place the flour in a basin i with the sugar, ginger and nutmeg. Mix well, and as you stir add the treacle and margarine, then the eggs i well beaten, the vinegar, and the soda j dissolved in the milk. Grease a flat | tin, and bake the cake in a hot oven ■ for two hours. Queen Cakes: Jib of margarine, of caster sugar, 2 eggs, loz of currants--1 teaspoonful of baking powder, alittle grated nutmeg, soz of sifted sugar and the eggs, working 'n one at a time, and then the rest of the ingredients. Make the mixture rather stiff. Well grease small cake tins, and bake from ten to fifteen minutes in a moderate oven. : Trench Cakes: Jib of flour, Jib of currants, 2 teaspoonfuls of baking powder, 4oz of candied peal (chopped very small); milk. 2oz of stoned and chopped raisins, Jib of margarine, Jib of breadcrumbs, Jib brown sugar, 1 egg. Rub the margarine into the breadcrumbs, add sugar, then put in the flour and the baking powder, and rub all these ingredients well together. Add the fruit and mix. Beat the egg, and stir in with sufficient milk to makea soft dough. Put a large dessertspoonful into each of about three dozen patty pans, and bake until brown in a moderate o««n.