The Bismarck Tribune Newspaper, May 18, 1928, Page 3

TMM concn UNUM AULT TMM MU | ) STU I ro oI CUNEAUUCUASAUUEOEAEONUNTFGTOUUEUOAE0 1 RR TATA TNA TTne ATA LANA AR UUTSUAcan NAAT ’ Don’t Fear Things You Eat ' A LMOST everyone, it seems, has a fear of certain foods or combinations of food. Sometimes, because cf abnormal conditions in the digestive system, such fears are justified, ie esd a be “patient” is moron imself and, except for his imagining, might eat ben articles with S del effect. dialog erhaps you can recall hearing many a dial along these lines in parlors, restaurants and din- ing cars: “My stars, I'd never dare drink milk after eating cranberries. Why, I'd curl up and die in a bow knot! “Yes, I'm sure one should never do that. . . and, my dear, did you ever eat ice cream with oysters? There's a combination that simply kills me. “My husband just adores sweet tae but they gave him cramps once and he doesn’t dare touch them. I don’t know what it is about them, but they do something to him.”* “Same way with my little girl, She has a Perfect passion for strawberries, but they seem to poison her. It’s funny about food; what's good for one person is just an attack of acute indiges- tion for another.” si is a well established myth that milk should not be taken at the same meal with acids, and thousands of people will not attempt to manage milk and orange juice. . Yet there is nothing essentially harmful in this combination. Of course, the milk curdles when the sour fruit juice comes in contact with it, just as milk sometimes curdles when you make to- mato bisque. Scientists, experimenting with food values and the nutritive content of various combinations of edibles, have learned that curdled milk, either in a soup plate or in the stomach, is seldom injurious and often definitely beneficial. In fact, certain digestive disorders call for milk and orange juice in the diet. THE mind is a potent factor for good or ill in the matter of food and if you believe firmly enough that certain foods are unfriendly to you, then they will very probably give you trouble, whether they are inherently wrong for your par- ticular digestive machinery or not. Prominent dietitian, who has given much study clic ae ae des private growth a repair, thus explains the fear that so many people feel when they sit down at the table: “Once a person—especially one with a nervous rament convinced that certain combinations disagree with him, it often happens that he becomes ill when he eats the ted article. His illness probably arises from his mental brie although his fear is probably ground- ess. “There is no more certain way to disturb the digestion than e keep seme on the alimentary tract to see what it is doing. Digestion goes on best when let alone. “Observe common sense in yout eating, but do not imagine that certain very digestible foods are not for you because someone else had trouble after eating them, or because you felt off-feed one time that you ate them.” Neglecting the BY OLIVE ROBERTS BARTON RS. SMITH was ambitious and she was full of new ideas. She had all sorts of plans for her children. But the.trouble was that Mrs. Smith tired of things auickly: even her ambition wearied her, once realized. couldn't possibly have the same ambition twice. She was a born experimenter. Mrs. Smith loved args children, but her experiments stopped wi riscilla. Dorothy was merely an aid to help her mother with her older sister. When she d her mother would say, “Wait, dear! Your time is coming. Just be patient.” Dancing-school days! Two dresses half fin- ished lay on the table in the sewing-room. Pris- cilla’s was pi Priscilla’s was a crisp new taffeta with a sheen that said clearly, “just out of the store.” MBS. SMITH looked at the clock. “I can’ Modern Wicker Furniture BY ALIDA VREELAND HILE many may hesitate to furnish the interiors of their houses entirely with the lern furniture. which is appearing everywhere at once, few will be unwilling to adopt it for their verandas and sun porches. Having practically no traditions to overcome in regard to and willow furnishings, you can freely accept the new angles, twists, turns and colors which the modern art spirit has caused in the latest wicker types. Then, too, you gladly welcome the multitude of conveniences with which these new things have been invested. People spend so much more of their lives out-of-doors than was formerly the custom that the comforts of the bing room become essential on the veranda. And those who have seen it know that no type of furniture can excel the mod- ern in assembling the maximum number of handy shelves and nooks in a mini- mum of space and do it artistically. Another good reason for the home- maker's approval of the new “stick wil- low” or “wand willow” as it is some- times termed, is the comparative ease with which it may be cleaned or painted. And if you have a penchant for mixing bright color combinations, there is no limit to the number of colors you may use on one piece. FOR instance, one charming chair of stick willow had five different col- ors applied to it—natural stain for the sticks forming the body of the chair with bands of the willow done in bright green, yellow, black and red running around the edges. ese colors are all especially water-proof and will stand continuous use outdoors. The fabrics used for these chairs, settees and chaise-longues are almost as varied as those for indoor use. Water-proofed glazed chintz and a leatherized fabric which can be ob- tained in the same color in which the furniture is painted are very popular. Ttalian sail cloth in the lovely golden brown and tangerine hues that bring Venetian sails to mind, piped in black, are cheerful and durable for summer suns. Two bouncing cushions for ‘S your husband one of the long line standing at the counter of your favorite bakery on sued afternoon waiting for a salesgirl to say, “What's yours, please?” so that he may answer, “One of those round kuchens, please, and perhaps a dozen of these sugar doughnuts”? It's quite all right, of course, if he is. Every loes it sooner or later, and some both. But some Saturday, don’t you want to surprise by saying, “Never mind stopping at the bakery, my dear?” He'll be very much aston- ished because “bakery trash” is a time-honored institution for Sunday morning breakfast—cin- namon cakes, kuchens, crumb cakes, butter tings, filled loaves or carlsbad. No matter what your favorite kind of coffee cake is, it always appears on Sunday for breakfast, now doesn't it? So more than likely, he will reply, “What! No coffee cake?» What's up?” Just shake your head mysteriously, and say, “Sh! Surprise!” Then get busy as soon as he has turned his back on the closed door. For you're not going to make only a kuchen for breakfast. You're Second Child crying? Tell Dorothy to take him out and pull him and down in his piace until T've finished Two Recipes With illa and her mother went to dancing- . Dorothy stayed at home and kept Jack. The blue dress was finished the following week, but as it had to be made without a pattern on account of the bitten shape of pi it looked exactly what it was, a dyed, pe a dress, Dorothy wore it patiently. She had learned to back up her pe in Priscilla’s social ex- periments. When Dorothy was as old as Priscilla had been on that particular dancing-school day, there were other worlds for Priscilla to conquer. It Boral "rel ag ye y was a mil H could he free to spend her time on gay Priscilla. She still wore Pracilla's le! the Cinderella of the family in very daughter. She was never “at an age when—" any ficaiar.cfoet was saad. So it ml wi wi who got the ile car, ough Bt wes sald vebecly : : F E makes the cushions. . . . back and seat placed in a chair of stick willow painted in turquoise blue could certainly inspire the most sober spirit with gayety. One of the latest models in 1928 chairs is termed the boat chair and should be a boon to the long-legged man. The seat is very long but . + Diagonal arms descend into stubby fect, glazed chintz quite close to the ground and there are no feet. The chair illustrated shows the modern in- fluence in a chair with straight diagonal arms descending abruptly into the stubby feet. Looped willow sides form a pleasing variation with the straight willow base. Glazed chintz with a bold leaf design covers its cushions. An amusing novelty is the barrel chair, with circular seat and the back and arms forming a th : BY MISSIS PHYLLIS going to make more than a dozen lovely light raised doughnuts rolled in sugar. And you're going to do all that with only one recipe and with very little work. If your family is just yourself, and your hus- band, use this recipe as is. If there are three in the family, you might even use it so, if you aren't very heavy baked-stuff eaters. But if there are more than three, better double the recipe and divide the dough as best suits your family’s tastes—more doughnuts and less kuchen or vice versa. = The recipe for kuchen reads like this: 1 cake yeast 1-2 cup light brown 1-2 cup milk scalded — sugar and cool 2 tablespoons butter 1 tablespoon sugar 2 cups flour | egg 1-4 teaspoon salt Mix the yeast with the tablespoon granulated sugar and dissolve in a iittle lukewarm water. stand a few minutes. In a mixing bowl sift one cup of flour and add the milk. Beat well until perfectly smooth. Add the yeast mixture and mix well. Cover and let rise for 45 minutes, Then cream the butter and brown sugar and add to well beaten egg. Add to the sponge, as the batter in the mixing-bowl is called. Add the other cup of flour and salt. Now divide the dough. To one-half add one-eighth teaspoon cinnamon, one-eighth teaspoon nutmeg, one table- spoon melted shortening. Knead the two doughs separately. The ku- chen dough, after kneading, is put in a greased bowl and left to rise for two hours (it should have just about doubled its bulk in that time). FTER kneading the spicy dough, roll it out to about one-half inch thickness, cut with biscuit cutter, lay on board or tray an inch apart, cover and let rise till light and puffy—a little over an hour. Have ready your deep-fat frying pan with hot fat in it. Drop the doughnuts into the fat, im side down—because they have formed a bit of a crust on top as they stood and you don't want them to soak up any more of the fat than you can help. When browned on one side, turn own on the other. It will take them about five minutes to fry. When done, drain them on a dry cloth or on brown paper, roll them in granulated sugar and set aside for breakfast— if you can keep your family from eating them before that time. A (Copyright, 1928, NEA Magazine) The tabouret is double-decked, neat. continuous curve. These arms widen slightly toward the front, forming on one side a holder for a glass_and on the other a receptacle for magazines. This same convenient feature is noted in numerous pieces of the new willow. Some have the entire arm composed of two shelves like end tables at cither end of a settee or arm chair. One sct of stick willow in Chinese red has capacious pocket built under its seats where glasses, books and magazines are very safely tucked away and in no dan- ser of being knocked over. "TABLES have similarly been designed with increasing originality. Some are built up in step f ash trays, cigaret bo: books and other accessories to while away the summer hours, with the top and last step general- ly holding one of the geometrically based and shaded lamps. Little round hour-glass tabourets of stick willow looking very like sheaves of wheat are a novel contrivance as well as the quaint double-decked type with willow base which is sketched with the chair on this page. Naturally, as the size of a porch in- creases there is more and more room for the willow things which can be so decorative and comfortable. Flower boxes of the straight oblone type and the new fountain effects, which have one holder for a flower pot placed rather high with a much larger circular holder beneath, are ornamental. Perhaps the most utilitarian lamp which T have ever seen and which is doubtless designed for use on the warm- est day of the year is a simple looking iron affair, Near its base is a smoking stand, then an ash tray, a magazine rack and a holder for a the whole topped by a gaily colored ‘d shade. Cradled in an easy chair beside one of these, with a punkah boy providing the neces- sary breeze one might indeed feel that paradice had _been regained. Red and willow furniture is particularly ap- propriate for the summer home in the mountains or the cottage by the sea. Tt is gay and restful in fecling, easy to move and clean and comparatively inexpensive. And in modernistic style it is charming. tion, holding Work of One N W that the doughnuts are well out of the ~" way, you may turn your attention to the kuchen. Roll the dough out quite thin. There should be enough for one good-sized kuchen. Fit it into a cake tin and let rise again. It will be light in less than an hour. All this “rising” should be done in a warm, but not hot, place. When light, brush with cream or melted but- ter. Sprinkle with brown sugar mixed with cin- ramon and bake about 20 minutes in a fairly brisk oven. If you have just begun to cook, the chances are that you haven't yet commenced making things with yeast. And the chances also are that you shudder at the thought. You think it’ too hard, quite beyond you in fact. It isn’t at all. “The first time, it may seem a wee bit intricate, but after that it is really very easy. And you may think that it takes so long —45 minutes to rise the first time, two hours the second and so on. Yes, but in between those risings you can go about your work or play a rubber of bridge or even slip over to the corner movie, if that’s the way you like to spend a Saturday afternoon. Cafeteria Meals At Home RINGING the cafeteria idea into the home is one way of making things easier for mother. er of getting a “hurry-up” meal when there is not time to enjoy a leisurely hour or more at the dining table. The various dishes of food can be left in the kitchen and each member of the family can dish out his own portions, which can be kept hot and tasty in genuine cafeteria fashion. When the meal is ready, the required number of trays can be placed on the kitchen table, each tray equipped with silver and a napkin. The water glasses may also be placed on the table so that cach diner can draw his own drinking water at the cold water tap in the sink. The bread, either in the form of a loaf or rolls, should also be placed in a convenicnt place and be flanked by the butter dish. The best way of keeping the soup, meat dish —if any——and vegetables warm is to place them in bowls or pa fill the sink with warm water and set the receptacles in the water. The sink thus becomes an improvised steam table. ‘The whole range of soups is possible to such a meal, as are stews, meat loaf, croquettes and a host of other rather easily prepared dishes. ]T WOULD be better, of course, to have creamed, escalloped or mashed potatoes than to have roast potatoes, which are best kept hot in the oven. A pan on the stove, however, would make roast potatoes feasible for a cafeteria meal at home. i If you wish the meal to include a salad, it would be best to fill a shallow pan with ice and keep the salad in it, for few salads are as good as they should be unless they are crisp and fresh when put on the table. Hot desserts, of course, may be placed in the sink along with the other hot dishes, and cold desserts—although an ice-pan is not necessary for the majority of them—can be handled in the same manner as the salads. It is surprising how a cafeteria supper properly planned can relieve mother of the burden usually associated with getting and serving dinner, espe- cially if the family is large. After a trying day, the dishing up and serv- ing of several courses of food for several people is about “the last straw."” By the cafeteria plan all this labor is performed by. the individual eaters. A KINDLY final touch for a cafeteria meal at home is fer all the members of the tamily to turn to when the repast is over and co-operate in the washing and stowing of dishes. It is sur- prising how quickly this domestic duty can be performed with a “full crew” on the job. Of course, it would not do to have such time- saving and labor-saving meals too often, for they lack something of the warm atmosphere that is to be found around the family board with its silver and its linen. But such a meal might be arranged once a week, and on some particular night when mother is unusually tired or the family is eager to be off to the theater or some function that fellows closely on the dining hour. Radical Recipes for Beauty ADAME GANNA WALSKA, opera i\’ singer and proprietor of a Paris beauty salon, is an original personality—and this originality extends to her ideas about the acqui- sition and maintaining of beauty and health. “Beware of too much familiarity with the bathtub,” warns Mme. Walska, who asserts that three baths a,week are enough for the modern woman. “I do not sponsor this regular daily bathing habit which is the practice of so many American women and which is being followed in Europe,” she says. “Fewer baths will leave a woman in a state of cleanliness and perfectly good health, and at the same time preserve her natural beauty. “I do not refer to the athletic type, who do their eighteen holes of golf or go through a fast set of tennis. To sport-loving souls addicted to strenuous games the question of bathing is differ- ent. But for the woman who thinks first of her beauty, bathing can be overdone. “TO my mind the essential oils of the body are dissipated by excessive bathing. Oils, natural or applied, are essential to a beautiful bod ly. “Consider, for example, the famous beauties of the old days, whose names and reputations remain in art and history. They had none of the facilities for bathing that we have today, but they retained their beauty. Their cleanli- ness came from baths of oil. Their oil massage took the place of the modern woman's bath in water.” Walk and you may grow fat. Take massage treatments for reducing and you may grow fat. average woman may laugh and grow fat over such radical ideas, but Mme. Walska has found by experience that if she wants to keep her weight down neither walking nor massaging will help her. "In the past year I have not walked more than a block at any one time,” she says in ad vising women how to keep their figures. “I learned to my surprise that walking made me fat. I had taken a series of massage treat- ments and found that | had added 26 pounds to my weight, so I left for Carlsbad to take the cure and reduce. Not having brought my car along, I was obliged to walk when there, and I discovered that walking increased my weight. Since then I never walk more than I absolutely have to. **1VERY woman should. realize the exact weight which best suits her for her health, her beauty and her type. I find that a great guide to this knowledge is a scale in the bath- room which should be consulted daily. “My maximum weight is 130 pounds. When I find I am slipping over that weight I go on a fruit diet for two or three days. If I am weigh- ing around 126, I eat anything I like. “All women know that there are certain foods and sweets which they must avoid in order to keep their wais! No formula can suit every case and a woman must simply study her own personal reaction. I find vegetables very fatten- ing, and while in America I discovered that a fruit dict was a great help. “Potato soup taken alone is not fattening and it has bulk sufficient to allay hunger. “I believe that at least five glasses of water should be drunk every day, and it is well to have a schedule of hours and get into the habit of taking the water at the same time each day.” “Tam a firm believer in a few minutes exercise every morning. This must be regularly done and indulged in as energetically or as cautiously as best suits the individual case. My advice to women who want to be thin is never to get fat.” DVQNSUUCUA44S0 LUA UAUAALE MANUAL AN MTU AAUNADAASA UAC CAAA AHUOUUAAULUTT A ONUHACC0N AAR UHAAUNANAAOGANCEGOEUOUAG UnunateeneNOUUUACUS UH AAAGUAAEUL AU it Ln ns OT UUUUNVUUTR CULO g < . = XN ; : 6 oeenenenasees once iy BETO LOU TONE HAenn On NgneReereennnneeNtnnetonranenannnetene seers cents ven beerneteaty, rt