FORGETTING HOW TO PLAY?

Taranaki Daily News, 23 August 1930, Page 23 (Supplement)

FORGETTING HOW TO PLAY?

THE FACES OF “SPORTSWOMEN.”

(By

Woman Doctor.)

This seems a ridiculous question when almost every man line a golf handicap, and every woman a "tennis craze.” Yet coming continually into, contact with sick people, I see quite clearly that our nerve ridden condition to-day is partly due to insufficient real play. A woman who was seeking a cure for “nerves” accounted for her ill health by the fact that she “worried too much.” When questioned as to her troubles, it was found that she was “not so good at eports as she fehould be.” Could anything bo more absurd? This case is an unusually stupid one, yet if you watch the faces of most sports enthusiasts, you quickly ece the mental strain involved in keeping up to the standard of play demanded today. They take their sport,? as seriously as they take their business, and so, ’of course, they are sports no longer. The only people who appear to enjoy their sport at my own tennis club are the “rabbits.” They play on the “daisy root court,” where a ball never comes up true. They laugh as they play; they scarcely "ever make a good shot, they’ never will play a good game, and they never will be chosen to play in matches. But they get more mental relaxation, more real pleasure, and certainly more good from their “tennis” than any of the match players. If you are going to make games a business in life, you will be old before your time! If” your golf handicap worries you, or your tennis style makes you discontented, where are you going to end? The worried expression on the faces of some people when they arc dancing would be laughable, if it were not so pitiful. They walk drearily round, mentally following their own feet to keep them in the way they should go. There is no joyous spring in_ their dancing; it is a wearisome exercise, not a pleasure. Men and women spend more time over games now’ than ever before, but, if they continue to use this time simply to perfect the games, they will derive no benefit at all from the exercise. Strenuous games develop muscles, give poise and healthy bodies, but the real benefit of sport, .from a health point of view, lies in distracting the mind from the worries of life. I do not suggest that the good tennis player should always play with the “rabbits” of her club, or that she should not go “all out” for the game. But I do urge most strongly this plea for a brighter atmosphere in games, and a more “playful” attitude during leisure hours. Take the game as a game, pleasant, light and joyous, and in this spirit play your way to health.

SAVOURY EGG PUDDING. Inoredients: Six good-sized potatoes, six cegs, tomatoes, parsley, cream, toasted breadcrumbs, salt, and popper. Boil the potatoes, peel, and slice them. Hard-boil the eggs, shell, and slice them. Scald, ekin and slice the tomatoes. Chop the parsley. Grease an attractive fireproof dish, spread in a little cream and a coating of ' toasted breadcrumbs; /arrange potatoes, eggs, and tomatoes in alternate layers; sprinkle with parsley, cream and breadcrumbs, and continue thus until the ingredients are used, finishimv with cream and breadcrumbs. Season'’each „ layer with salt and pepper. Set the dish in the oven until the contents are thoroughly heated, and serve at once.

DRIED FRUIT SANDWICHES. Ingredients: Three eggs, and two additional egg-whites, 4 tablespoonsful sugar, 2oz almonds, grated lemon peel, cinnamon to taste, self-raising flour to mix, gib sweetened dried fruit, rice paper. Boat the three eggs and the sugar together for ten minutes. Have the almonds scalded, blanched, cut into very fine strips, and roasted a little. Add them to the eggs and sugar, with the lemon peel and cinnamon. Mix well. Sift in flour to make a soft paste. Place the rice paper on tins. Turn in the mixture, spreading it out so that the layer is not much thicker than cloth. Bake in a moderate oven till nearly done, and, while -hot, cut it into four-by-two inch strips. Prepare the filling as follows: Soak and wash the dried fruit, removing any stones, and ixince it. Add sugar to taste. Beat up the egg-whites to a very stiff froth, and fold in lightly. Spread filling on one piece of pastry, cover with another, and replace in the oven (ill the filling becomes firm.

A MEAL IN A SOUP-PLATE. Ingredients-. One lb carrots, 1 large onion, fat, salt, pepper, parsley, one egg for each person, grated cheese. Scrape, wash, and cut the carrots. Grate the onion, and add it to the carrots, with fat, salt, pepper, and water. Boil till carrote are soft. Strain the soup, pressing the vegetables to extract all juice. Chop the parsley, add it to the etrained soup, and bring again to boiling point. Fill a large cup with hot soup, break an egg into it, and put the-cup into the oven. Pour- the-rest of the soup

into cups, breaking an egg into each, and setting all in the oven. When the eggs have set, pour each cupful of soup into a soup plate. .Serve at once with grated cheese sprinkled over the.egg, and Ungers. of fried bread.