The evening world. Newspaper, April 19, 1922, Page 25

DUTIES AT DESKS AND IN OFFICES REQUIRE @hree having been devoted to exercise fo reduce weight and the next three By Doria Mrove her body f continual indoor occupation to exercise the body. a POSITION I. Wounteract the lack of ventilation ey proper breathing exercises. Re- Meve the monotony of your toil which is such a depressing thing by stimu- lating exercises, proper relaxation and Pleasureable recreation. You can guard against overburdening the body with foods unsulted for a person em- ployed indoors. It is absolutely im- erative for you to learn to twist and bend and stretch all the muscles of the torso, because whatever your oc- oupation the tendency is to hold the body rigid from the waist line to the shoulders, making all necessary move- ments from the head and legs only. That is why I have chosen for you exercise that will overcome this tendency. It gives you an oppor- tunity to twist t'> body, and this twist is excellent, not only because it loosens the muscle-bound waist line, but it pulls the taut muscles from the spinal column. I want you to stand as in illustra- 1, Be sure that your arms are an absolute level with your @houlders. ‘This position is excellent for developing the muscles of the arms and evening up the height of the shoulders. Few people measure wp the same on both sides, and this ‘Witting of the arms to shoulder height helps straighten the body at this point. From position 1, keep the knecs vigid and twist the body until you have turned as far as in illustration 2. It will surprise you to sec how the taut muscles bend at the unusual strain. But it will accomplish wonders in soothing overwrought nerves and im improving the circulation, espec'! ly around the digestive organs. From position 2, swing backward and-forward until you have gained a rapidity of movement. At no time bend the knees. Always twist as far as possible. After a little while you Copyright, 192 YSTERS ave indigestible only O when overcooked, This tough- ens tho protein in oysters, hey should either be eaten raw or cooked at a temperature below boll- ing. Oysters have not a high food ue. The liver constitutes a large ion of the oyster-and as this con- tains considerable uric acid, persons with uric acid diathesis should avoid oysters. Some housewives do not buy fresh salmon nor the excellent swordtish steaks on account of the “high price.” ‘They should consider that there is ab- solutely no waste in either of those fish, and as both are a filling food emaller portions need be served, hence the price is really not a reasonable tion. ‘The pantry shelves in one New York household look very trim with lard pails all in a row, When lard ts all used this housewife soaks the pail in hot water with a bit of sal soda in it, tnen sho washes it first with boiling water, then in tepid water and am- monia, She dries it in the oven, then aie it well. Sho enamels the outside ase her weight and develop muscle. @rtictcs on “Advice for Indoor Workers.” DIET AND EXERCISE How the Woman Indoor Worker Can Keep Well A Breakfast Not Only Nourishing but. Stimulating to the Digestive Process as First Essential—Then Come Plenty of Exercise to Re- lax Muscles, and FRESH AIR. This is the seventh of nine articles on diet and exercise, the first and dict for stout women who want for the thin woman who wishes to This is the first of three more Doscher. Copyright, 1922, (The New York Evening World) by the Press Publishing Co, HE problem of the indoor worker covers such a wide scope and differs so with varying conditions that to keep physically fit the indoor worker must learn to do certain things. She must learn to correctly at her task, but that is not all. The evil ef- can only be overcome by learning POSITION Il. will be able to execute these move- ments with very little effort. Since your work keeps you indoors all day, do not start out in the morn- Ing until you have eaten a breakfast that is not only sufficient to satisfy your appetite but that is nourishing and easily digested. One o°% the chief difficulties of the indoor worker is due to the fact that there are not suf ficient laxatives among the foods one eats. Breakfast is the proper time to pick a natural laxative, such as or- ange juice, prunes, over whith a tablespoonful of bran has been sprinkled. In fact, bran cooked with any cereal is very good. Figs, raw or cooked, are very good also, Shredded whole wheat well chewed is excellent, and you should have a cereal coffee, cocoa or two glasses of milk. An egg is better for you than meat for breakfast, but if you have plenty of laxative fruits or food for breakfast, and everything is chewed long and slowly, you will have very little trouble in overcoming constipa- tion. You are to be confined tndoors all day and you really should try to take a few deep breathing exercises before staring out for your work. The spring weather 1s so delightful, I fee] you wilh take advantage of my sug- gestion and walk at least a half mile every morning. recompensed by the increased energy you bring to your day's task One other point I am anxious to empna- size is that you, who are working In- doors, be sure to drink plenty of wa- ter between meals. This flushes the system and ig really necessary if you wish to keep well. For the Housewife’s Scrapbook (New. York Evening World), by Press Publishing Co. of puil and cover and in @ contrasting color designates contents of pail. This woman used flake-white paint for the pail and in blue letters one reads, ‘beans,’ “rice,” &c. She keeps all the cereals in these well covered pails instead of in the cartons, likewise the various crackers, and a few ten pound puils are utilized for doughnuts, cook- ies, cake and bread, Curtains and hangings can be drawn back and forth without catch- ing if the pole 1s rubbed with hard soup before the fabric is hung over it, After cleaning out the clothes clos- ets preparatory to housecleaning, sprinkle them with water in which to- bacco has been steeped, and then sprinkle with a little spirits of cam- phor and you will not be annoyed by moths. To thoroughly cook an omelet keep shaking the pan gently and raise the cooked portions to allow the uncooked mixture to run over the hot pan, Order a fish steuk cut thick for the same reasons that you prefer a thickly cut beefsteak, You will be well --- THE EVENING WORLD, WEDNESDAY, APRIL 19, 1922. \/HY DID You GET see Suit 2, b> Sal ie 'S$ BETTER THAN QUANTI iT Md d d AN) 7) | ONE Good SUIT WOULD HAVE GIVEN YOU BETTER SERVICE THAN TWQ CHEAP ONES ONE GOOD UMBRELLA IS BETTER FULL OF p ) THAN TWO_Y YES Bur Two BUM LEGS ARE BETTER > ARE YOU THERE? Spook World Is Tapped for a Spicy Interview By Neal R. O’Hara Prominent Chautauquan Gets Earful of Spirits, With Consent of Anti-Saloon League, of Course. Copyright, 1922, (The New York Evening World) by Press Publishing Company LARGE gent goes into a trance. Drops hard-earned jitney into slot. Five minutes’ wait. Then he speaks into trance-mitter. ‘Central, I want to get Paradise 7602,"" he says. ‘'I want to talk with Mr. Sherlock Holmes, personally. . . . Yes, Mr. Sherlock Holmes. You will find him in the shadow department shadow department... . I satd Shadow Department—Mr. Holmes is a detective... That's right «. Mr. Doyle! I sald A, Con ‘Em Doyle. LL Dd... .2 » no; not Acorn M, I satd A. Con 'Em Doyle, LL. D. . . . Yes, that ts correct... . What does the LL. D. stand for? It stands for Lots of Lecture Dates— silly!’ ... Thank you." One hour and forty minutes elapse. Bell rings CENTRAL—Is_ this eight-one-thr-r-r-r-r Mr. Doyle? Mr. Doyle. Her ready, Paradise. A VOICE—(celestial but business~ like)—Hellohellohello. DOYLE—Are you there? VOICE—Am I there? I should say IAM. I'm there forty ways. Haw, haw trange! Puzazu elght- Just a minute, "s your party, All ‘Where have I heard that voice before? Qui the needle! Hello, Holmes, Doncher- ? This is Doyle VOICE—Hello, Con 'Em. Course 1 know you. Knew it was you in the first place. Can't fool old Sherlock, you know. How are you, anyway? DOYLE—Ripping. ” VOICE—And how are Mrs. Doyle and all the little Doylies? DOYLE—Ripping, too. . . + I omy, Holmes; how's everything in Para- dise? VOICE—Great! You know, I've got my pipe along with me DOYLE—You mean th ut big briar one [ wrote for you? VOICE—Uh-hub, ‘And say, youghta see the s: rings I blow. Bigger than any halos they‘ve got up here, Y'oughta see me, kid. DOYLE—Don't call me “kid.” I'm a peer. Call me “Sir.” VOICE—Yes, sir. And say, kid,— ZZZZPUTSPUTBAMBAMNZZ; DOYLE—What's that, Holmes? YOICE—Oh, that's Pittsburgh try- ing to put a call in. Get out of tle air, KDKA! DOYLE—Very annoying. VOICE—I'll tell the world it is!. . . from up here, Nobody Pittsburgh anywey. DOYLE—1 say, Sherlock; where's Watson? VOICE—Watson ain't here DOYLE—No? VOICE—No. Watson's suffering from prickly heat—you know where. DOYLE—T can guess. VOICE—Yes, sir; {t was casler for Watson to walk through the eye of a hypodermic needle than get into this place. DOYLE—Tell me, Sherlock, are there any mysteries to solve where you are? VOICE—Only one tough one. We're a little uneasy about that Mary Langdon Baker-Allister MeCormich Wedding. Nobody seems to know whether that'li be pulled off or called off again. Except for that, every thing’s quiet. By the way, what arc you doing? DOYLE—Lecturing in Americe. | listen to the spirits that want to ta to me. I thought MeCorma usive rights to "I Hear You Calling Me.” —Mac'a got the rights—I got the talking priv I'm starting in where Lodge left VOICE—I didn't know Loder quit talking yet. DOYLE—Oh, I mean Henry. CENTRAL—Another nickel for five minutes, , DOYLE—Dear me, Sherlock. Oliver, not please I must VOICE—W?H, all right. If you my brother, Burton, give hius gards, And tell him not to t much with that camera 8. Be cause, boy, he-ain't seen nothing y¢ Til tell the world! By Carolin: Copyright, 1922 (New York Lventn x st bas ny “beau'—slin feels her real ““MARGIR”’ e Crawford @ World), by Press Publishing Co. The Love Story of a New York Working Girl. rgery Mindon, nineteen, helps to support her widowed mother by working at the ve counter ln a New. York department store, Her most (ntimate “cbum Lee, w fellow salengirl. Bt rt * ts Clarence Wimple, « floorwalker, nce Charming’ will come al ra ‘and Uve up to her ideals. Begio this story to-day and vee how Margie’s dreams ‘work eat. A- TABLE FOR TWO, 66 WO!" said Spafford to the T head waitcr with a little ges- ture of his right hand that set Margie’s heart aglow. It was the first time sho had ever enjoyed an after- theatre supper and the fact that it was to be with her Prince Charm- ing added just the touch of romance eho desired. Spafford, too, seomed to change his attitude from that of the theatre, where she imagined he was a trifle chilly and distant. Under the soft lights, there at that little table for two, with tho delicate strains of music and faint fragrance from a tuberose in a blue vase, his clicery smile be- came wistful, even sentimental "This is the first time I have ever dined like th just t a-tete,” he confessed. “After the show I have usually gone with the crowd, usually 4 party of my sister's friends, but this is, well, it's really delightful,” That was all ho sald but Margie understood much. After all, Spafford wag only twenty-five, He had been about in society quite little but ually piloted around by his older ter. Now he was out with a young woman whom he had selected m f, not just some silly debutant sister or a designing matron had “wished” upon him Because Margie was unsophisti- cated and did not know what to or- der, she smiled as she tossed tho menu a from her and sal “Please order for me, Mr. Spafford Again their eyes met and this time he realized her point of view, Here was a little working girl who had never supped after the theatre. She was unused to the bright | of dways nd its afte eatre SsuD pers. He loved her all the more girlishness and vimplicity. He would order for her and to the bert of his ability, He would try to play the role of host for her so well that whe would remember that little sup- per for two all the days of her life, But, as they supped and enjoyed the music and dancing, love did not enter his head, He admired Mar- gery Mindon, he looked upon her as an ideal young woman who was strug- gling along in New York helping to support her mother. He would have been afraid to take the Becky Sharp style of salesgirl ouf with bim, but he had been to her home, met her mother and he knew them to be re- fined, quiet people Many tim however, this respect, thls high esteem for # young woman leads to love. As they passed from the lobster salad to an lee, Frank Spafford thought what an ideal wife this girl would make. The clearness uf her blue eyes and something in her volce suddenly appealed to him, ap- pealed to him tn such a strong, force- ful manner that at first he was frightened. “What would my family think?” he kept asking himself as he tried to re- call what hin aister had said after her half-hour cail at the Mindon apart- ment. “Better not be too interested in this young shop girl,” she had said with a toss of her head. "I know you think it Is @ case of platonic friendship but that sort of thing doesn't exist be tween a twenty-five year old man and a nineteen year old girl.” His sister wa t! He knew it now us he looked into the sweet, In telligent face of the What did life hold for would not marry a foorwalker or a ralesman at some counter In the vame store with her, There was something dreamy in ber eyes, & wistful look about the lips. He could make her life so different, could lift her out of the work-a-day world, It was the first time the thought oc- curred to him, but had that thought ever been in her brain? Their conversation th most practical lines and there was @ hazy utmosphere of romance as they took of dimi-tasse and listened to t soft strains of musi sthe orchestra was rendering “We must come here often, just you sod he A sais. (Te-Merrew—Cause for Jealousy.) What the Girl In Domestic She Must TO SUCCEED IN THIS IMPORTANT FIELD OF ENDEAVOR followers. briefly in icatey in her artic @ restaurant for the business men in th ARTICLE IV. By Grace Billings Copyright, 1932 (New York Evening World), DyTIAY Prees Publtahing Comp 66 OMBSTIC SCIENCE” is a widely descriptive term which covers a field of women's work as interesting as it Is varted. A comparatively recent develop- ment among the professions, it has 1tfted woman's natural occupation —the care of the home and family —to the standing of a sctence, which no one can say it is not. Whether WarecccanneS the graduate of a domestic science training course devotes, herself to taking care of John and the bables, or whether her career turns to the less personal but nono the less vital work of the college dormitory, the industrial plant, lunchroom or her own restaurant, she is certain to be a pretty useful citizen. Nothing in her training and equipment need ever go to waste. Probably every specialist who has written in this Series for The Evening World has said ‘there is always room at the top."” There is room there for the domestic science student. But there is room at the bottom too, and haifway up the ladder. In other words, it is a rapidly developing pro- fession, with countless opportunities for girls who take tt up. ‘Out of a job’’ is a condition which rarely faces the dietician or other trained worker. ‘The Teachers College course (vary- ing in length according. to the pre- paration of the individual) has two general divisions, the study of cookery and its allied lines, and that of admin- istration. The more experienced in household things a girl is, the quicker she will assimilate the first branch, while a student who has been, for in- stance, a bookkeeper, will find her business experience yery useful. After the general study, special- ized courses prepare girls for their own Individual lines. They are taught supply-buying, budget-mak- ing, planning menus and service; one group prepares and serves lunch for from thirty to forty people; another 1as actual practice in catering for social occasions, another studies echool lune) problems of nourishment and low expense. The value of this training in home economics to the girl who works awhile, then marri need not be polated out; It also pre- pares for an Interesting and excellent livelihood if matrimony does not in- terrupt. To the graduate, the biggest field and the one which gives the best rou- tine experience is that of the large institution. Here there is a budget to work on, patronage ts supplied, and there is no competition, Yet it offers creative work, in matching to- gether the pieces of a puzzle #0 as to get the best results ont of a given sit- uation, A beginner who lives in the Institution gets all her expenses— board, room and laundry—plus a salary of about $60 a month. When she works in, say, @ bank or a cor- poration serving lunch to the em- ployees, she has a ® to 6 fob and gets from §20 a week up to about $200 a month. There certainly are drawbacks about institutional work. It is a never-ending routine. Threo meals a day to be planned and prepared means “early to rise” and not so very early to bed. Time off comes at odd hours and in short instalments. In large hotel, or where there are a Energy, Physical Strength and Plenty of Gumption—Opportuni- ties to Succeed as Employee or in Business Are Many. a'l yt Grace Billings knows whereof she speaks when she outlines the domestic science training and the opportunities this profession offers ita Mise Billings has had @ wide range of experience, which she. , and ts at present an incorporator and office of, as well as an extremely hard worker in, the Pequot Coffee House, Inc., Must Know Science Work | ‘ Have Common Sense, he downtown financial distri many workow, the eight-hour shift has improved the working time a great deal. However, this gives invaluable ex- perience and after a year or so a girl is ready to tackle something else There are openings in hospital aud sanitarium dietetics, municipal school lunches, colleges and boarding schools, Y. W. C. A. branches, tea rooms, hotels, bat and cafeterias. These positions call for theoretical and practical knowledge combined. Understanding of food values must be adjusted to the peculiarities of the chef's range—or even his artistle temperament. > The woman who sits in an office planning an attractive and nutritive menu must guard against its over crowding one part of stove and deaving the rest idle. She m know how to take advantage of “bargains” p in the market and yet keep her bills- of-fare varied and enticing. The im valid food worker, especially, must have imagination in addition to the technical knowledge. All auch women need common - sense, energy, physical strength and plenty of gumption, What- ever the it demands both physical and mental endurance. © The worker is constantly on he feet and puts in a pretty long day. She also meets many dif- ferent people, has little time for consecutive thinking, must jump her mind quickly from one thing to another and—a great trial to most of us—she inevitably rather loses her own interest in things to eat! TI have teft until the end a discus- sion of the fascinating but perhaps dangerous experiment of opening one's own establishment. Many won- en succeed amazingly well and it is im this independent work that the most money is to be made, Salaried women seldom rise above $5,000 a year; the general rate ls much more apt to be two or three thousand. But uccessful tea rooms return splendid Capi ei id ness ability; and not only ability which many women ‘possess, but « first-hand knowledge of the com- mercial world, its routine and tecl- nique. Few women have this, and |! is as imperative as good financial backing. In fact, the advice of « business man who understands cost * accounting, calculation of overhead and intelligent advertising, should bo sought even before financial backing. An independent venture must have a good location, potential customers far exceeding in numper its dally seating capacity (for the stanches( supporters cannot come every day), and, of course, good food, well cooked! and sufficiently varied. For the pro- prietor of an eating place of this sort —in fact, of any sort—soon learns that there are as many different tastes as there are people, and per- sonal idiosyncrasies are very, impor- tant to their owner. 5 On the other hand, the pleasant things about the administration one’s own business far and away sus) pass those of the salaried worker. ly catering to the “Inner man’’ one reaches just the most important thin: in the world to most human beings. The development of,a friendly clien- tele, people who like your food and tell others about {t, who take a sort of pride in their favorite eating place and its ‘‘spectaities’ and are your best advertisement, is a heart-warming oo cupation. High standards, in thy kitchen, in the dining room and be- hind the desk, bring returns not only financially but tn one's own personal satisfaction, and therefore I, for onry cannot be too discouraging about the goal of one's own business. . Next Articlo—Teaching. Copyright, 1922 (New York Eventi “ HAT do you think about W these guys who say they can peer into the future and tell you what's going to happen?’’ asked Lucile, the Waitress, as the Friendly Patron slapped at the first fly of spring on his bald head. “Oh, I think they're all fakers,"* © replied Me, too!" sald she. “But think- ing that got me into a bit of a jam here this morning. A fellow takes a seat at the counter and after I get his order he tells me to hurry as he's Rot to go somewhere and find out what the future's got in store for us. What are you--a nut?’ I says. ‘ot yet,’ he tells me. ‘Then quit talking that way,” says I, ‘or everybody'll think you're one.’ “ ‘TE don't ays, ‘’Then you are.a nut,’ I expostu- late. ‘Any man who says he can read the future is a half nut and if he don't care what people say about him ‘e's clean nutty. That future-reading care what they think,’ he Lucile the Waitress By Bide Dudley ng World) by Preas Publianing em stuff of yours is bunk. Get bunk?" “I guess that slowed him up, didn’t -1t?"" asked the Friendly Patron. “Wait a minute and I'll me- tell you some more,” sald Lucile, as she started for the kitchen. Returning & moment later she continued: “It wae a terrible fox pass I made to him.” “where “Beause, blame it all, that fellow ‘s one of the weather prestidigitators who predicts if it's going to rain cr not. How ‘bout some dessert to-da; or would you prefer just to eat 4 coupla lumps of sugar?’ So SCIENCE—INVENTION. Pressure on the top reunites the mercury in @ new medical thermome- ter after it has parted without re- quiring the instrument to be shaken. WOT maar A Frenchman Is the inventor cf a device to be clamped to the edge of a table to hold playing cards. i: eS An electrical method for quickly detecting counterfeit coins has beew invented by a mint official im Indie.