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About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (Dec. 31, 1911)
Omaha Sunday Bee Magazine Pag Copyright, 1911, by American-Examiner. Great 13 ri lain flight Reserved. F " rfi t -r: A .. - ' . ill ! t ' I 7 $ r v 1 1 " r 1 :V, ' lit:-: mm ": I j ( tiifi w W :S ?L ',-'' '' - H : i I. .,4 Jy?i Open Air Exercise to Give the Arms Strength and Grace. T WIS ft the third of a tcrie$ of practical lenson on health and grace especially prepared for thia newtpaptr . by Ui$ Christain Hitler, F. C. ., the famout Englith health expert. By F. Christian Miller, F. C. I. WE EngllKh have an expres sive little word of three letters to describe that state In which we are entirely well. It la "fit." When we are "fit" we are equal to anything that may hap pen. 'Flt" la a cross-cut word to adequate. . When we. aie "At" we have an eaay, comfortable, natural bearing. ' We have an alert mlrrd. Our spirits are buoyant and that ' buoyancy speaks in every movement and ges ture, and particularly in the expres sion of our faces. ; Now to be lit, what? First we should begin the day well. A good : beginning, the right beginning and ', the only beginning, is to take' two . baths, an inward and an , outward I one. I am always "fit," and this I ascribe ln large-part to my lnv . rlablo habit of the morning inward . ' bath. Aj eoon as I rise in the I morning I-drink two glaues of water. Cool, not ice water. If Jce water Is brought to my-room I ro 1 move the lee before drinking It. Water should not be too rapidly drunk. Hotter quaff or sip it than vulgarly toss it down at a gulp. The inward bath should always be followed by a douche. In England this term means what I have heard Americana call rplashlng. We take our plunge bath, the cool or cold tub, but do not (step out of It imme diately after as you do here. In stead, we sit or stand in the tub and throw handfuls of water over our neck, shoulders, back and breast. Then, tingling from the shock of the cold water, ive step from the tub and, wrapping ourselves in a huge bath towel, that is like a sheet except that it is made of rough towelling, we thoroughly dry our uelves. Then we get. into our not too tlg'ht clothing. It has been said, and very reasonably, that our cloth ing should be at least four sizes too large so that the air can circulate freely between the clothing and the skin. The air skin needs ventila tion. It gets none when we wear our clothing hermetically tight The lungs are willing slaves yet they cannot do all the work of purifying the blood. If the third lung, the skin, neglects its duty the body bo comes snaemlc. It In in nstnge of starvation, the starvation for fresh air. To be "fit"- we must have fresh air and plenty of It , We cannot get too much of it, so we must get as much a we can. Particularly here where you live in too hot and steam heated rooms you should fly for your life to the outer air. And you should reduce the temperature of your rooms. .American women ask me the secret of the fine com plexions of the Hnglloh women. I answer, "fresh air and cool rooms." I believe that the temperature of a living room should never be above sixty. In a sleeping chamber it may well drop ten or twenty degrees below. I . sleep In a bedroom at fifty degrees, sometimes forty. There is much to be said in favor of sleeping out of doors, if you grad ually accustom yourself to it Bum mer i the time to begin, so that the body will not be too greatly shocked by the change of surroundings. The habit of xlinlng on the veranda or balcony of your home as long as tho weather will permit is excellent. If I lived In New York where there are few yards and many roofs, I should plcnick a great deal on the roofs, eating many a simple meal above the roar of the city streets. This could be frequently done for six or seven months of the year, I should say. And at any time of the year I should be inclined to go often to the roof for my deep breathing exercises, for the air, while colder there, is per haps 60 per cent purer. Every woman should allow herself at least two hours a day out of doors, one hour in the morning and one in the afternoon. Or if her circum stances will only permit one hour a day, let it be divided into two equal parts, one In the morning and one in the afternoon. Try to get your exercise period Into the sunlit hours. Walk briskly during the hours out of doors. Or play briskly at whatever you are doing. I ap prove of all out-of-door sports for women, except hockey. . That Is too violent Drink Two Glasses of Water on 'Rising Take Two Hours irv 1 . XI T e f rresn Jtir uauy and Lift Imaginary Pianos s Pulling Cork Contracts the Abdoman. Remember that the weight of the body must be equally divided be tween two legs. Don't make the right leg do the work of both right and left The legs should be help meets, not shirks. Hold your body wo that the weight settles upon the balls of the feet Keep your knees straight and walk with a long, free stride from the hips. Throw the weight upon the bones and you will not tire. It is only the muscles that grow tired. An indoor exercise that will help to keep you ''flt" Is the imaginary motion of lifting a piano, and the other of drawing a cork from a bot tle. Hold the bottle between your knees and pull and pull at the tightly driven cork. Both of these contract the muscles of the abdo men.whlch In most women are flac cid and fall, giving them a balloony appearance. Another exercise for this purpose is to hold the knee firmly by both hands, drawing It up on a level with the waist Stand thus for as long as you can. Then shift to the other foot and repeat exercise. This, like the two fore going exercises, make tho mus cles of the abdomen firm; form lng a natural corset and giving a naturally straight front Also they reduce the hips. walking and the exercises I have described, combined with deep breathing and the baths I have mentioned, and plenty of rest every woman knows how long she must sleep to awaken refreshed will keep her beauti fully "fit" Diagram of the Skin and Pores Which Must Be Kept Flushed with Plenty . of Water. jiViiV.'-.;" v ' ' Y i ' ' ' JuLml . This Is. an . Excellent . Exercise ! for Giving: You , a : Straight .Front. 'Do 'You HaveYour Sweet heart' Face Photog Your Ft Sweetheart' Try. Lap Your Dri, 7,:Xn:t Do You Drink Like f il Your f a C up m D OYTry to Make Your tf"V rtl 1 Feet BiSSr Than f J UL They Really Are Do You Intend- to Wear' ah - Old , Japanese War Helmt m mw ta . .. tor .lour tieaa's Health & Es-King Manuel'a. Face on Gaby's Finger Nail. . - IW HY should you hide the face of . your sweetheart . In a locket, or in tho case of your chatelaine watch, when -you can pay him the compliment of wearing it boldly photographed on one or all of your finger nallsT This Is the idea of a Ttris pho tographer, and it has started a pretty fad that is - spreading all over Europe. You don't need to fear embarrassing consequences re sulting, from a poeslble change -of sweethearts., for. while these finger-nail photographs ordinarily will last for two or three months, any competent manicure can , onwe them at a sitting. ' Finger-nail photography is not a tedious operation. The nail is first sensitized with chemicals, whioh bold the film of the tiny negative. This once fixed, the artist-photographer "works up" the transferred image un 111 it appears like a delicate etching with a border and background of pink. As there are some thirty tints used In the making of carbon prints, you can take your choice. A very thin coat of transparent varnish to preserve the Image completes the operation. The effect is like transferring a portrait to a bit of fine china, only no "firing" is necessary. The photograph being necessarily so small, only the closest inspection by an outsider will reveal the original, and, therefore, you cannot be accused of "wearing your heart on your sleeve." Of course, as the nail grows and is trimmed at the end in manicuring it, the photograph upon it will gradu ally, be sacrificed, bit by ijtt When it thus begins to disappear, that is the time to have it removed by energetlo use of the polisher when the photographer can be visited for a renewal of the print The usual care of the finger nails will not obliterate these photo graphs when they are carefully "worked up." It is not likely that this newest of fads will last long. It is better, though, than that other feminine fad of only a little while ago when women actually had the pictures of their very dear friends tattooed upon their arms or shoulders. The tattoo fad was particularly virulent for a time, especially in Paris where most of these oddities start. The fad may be amusing for a little while but it's not likely to last, fortunately. These Are the Newest Feminine Fancies -AN The r Mouth Distortion Cup Drinking. 115 11 1150 in The A : I Natural" Way . of , Drinking. P you have ever seen -a cat lapping milk from a saucer the refined delicacy of the operation prob ably has challenged your admiration, especially in contrast with the prettiest of girls with the rim of a glass or a cup In her mouth, taking her drink that way at the expense of an abominable distortion of the lips. Well, now comes a fashionable doctor In Europe who declares that the human' way of drinking is responsi ble for many of the ugly mouths that disfigure middle aged faces. And bis preventive for that disfigurement is habitual lapping of your drink as a cat does. This doctor alleges that originally human beings lapped their drink, mostly from the" surface of springs and running streams. The ubs of drinking cups, he says, la one of the great mistakes of civilization. A' This Foot Haa Trouble While Thia Foot Has carrying ihia WMgnt. None. RE you aware that you cannot have little feet and beautiful feet at one and the same time? Aren't you tired of crowding your No. 4 feet into No. 3 shoes, thereby gathering unbeautiful corns and bun ions, much suffering and general ill health? And, If it were the fashion, wouldn't you gladly wear shoes two or three sizes larger, thereby gaining feet much bigger and really beautiful? Rejoice, then,, for the Baroness Mohn, of Munich, Germany, a distinguished and beautiful woman, has set the example. More. She has founded the fashionable Bavarian "Big Feet Society." whose membership al ready numbers thousands of "smart women," all of whom are wearing big shoes in order to have beautiful, big feet amiable- com- ' promise ' bet- . tween hygiene and fashion in Paris has brought forth the Japanese helmet hat. If you wear this ' latest creation, in the way of headgear It will be for two reasons the design is striking and be coming, and the con struction is calcula ted to promote -com-1 fort and health. - The thoughtful de signer of the -Japanese helmet hat was inspired by. observa tion of the lightness ,, ,:' ' '. ' and grace" oft the Here Is the New Japanese very ancient original.. . Helmet Hat. which Is of lacquered wood, perfectly moulded to the head, thoroughly ven tilated and of almost feather lightness. The new hat which follows the -helmet's lines closely-and is mad of the, same material, retains also the curved pieces which extend down over the-ears to -the shoulders. In the original .helmet these , side pieces served to armor the neck against sword strokes, the lacquered material, while' extremely - light Telng -exceedingly ' tough. In the hat they are retained both for grace and as a counterbalance, bringing . the centre of i gravity dowu to the wearer's brow, - and thus preserving the structure's equilibrium without the use -of -hatpins.. Delicious Ways of Cooking Squabs-- By A. Escoffier TO the optimistic American a pigeon is nearly - always a . squab, just as a ben Is al ways a chicken. In the following reclpwi pigeon may always be re placed by a well grown squab, but in cases where genuine young squab must be usei that word is employed. The meat of the pigeon, though dark, has au excellent flavor. The meat of farmyard pigeons Is tender, stimulating, eaoly digested. It Is very suitable for delicate persona who need flood nourishment Kor persons with sluggish livers it has some disadvantages. Tho squab U a particularly deli cate food. "It may be eaten twelve days after batching. The pigeon may be served in many ways as an entree, in a compote, in a pate, as a galantine, cold In a deep dish, or "en terrine," as we say in France. PIGEON SOUP WITH CURRY. THIS a en of tl mot dcliciout end aourUlilat toup of eur cuiiine. The follow inf quantiUM of maleiiaU will provide aoup for six pertontt Two large pigeon, cleaard, lintcd and each, divided uklo four pitcci; two huge onion chopped up; two Urge toup poonfuW of butter, three ouppooBfuU of curry powder, (ve pint uf water, half aa ounce of tJt, a bouquet auda of tons of pan try, a bay leaf and a Bute of garlic (tiia but saaBcd betas quite vpbonal) and til to eiglil tablctpoonful of rice. Melt the butter ia a aucrpaa, add the onion and let it cook for otveral minute on a (eatia fci. Add the piaron and cook thea from lea to twelve mioulea with lit onion. Then pour the curry powder over them, iitir the whole with a pooa aad add the wakr, alt and the bouquet Diing the liquid lo a bod aad cover the tautepan. Alter fiileen annulet' cooking add the rice and let it cook twenty to rwcntY-hve mtnuce and erve. 1 he above iccipc i reduced to it boI umple (otea, and U very tu.ullc for a mali houtehotd. The toup, however, stay be re filled by replacing the water with bouillon (broth) by (training th ; onioa alter cooking through a hoc (trainer, and by only uung the iilrts of the pigeon, after removing the kia, and cutting the tlet ' in e,uarea, which you add at die moment of aerving lo die boiling toup, with tevcral uUctpooefuk of rice cooked ia broth. PIGEON AND BARLEY SOUP. ' t ' 1 IE following quantise are tuficieni for ta perton: Two Urge pigeon cleaned, tinged aad divided into four pail; one Ur onioa chopped one, two medium-ized carrot cut is little quare. ait te eight tahleipooafut of cleaned barley, two large 03ptpoonful of butter, half aa ounce of tuet, a pinch of pepper, a bay leaf and three pint of water. Melt the butter ia taucepaa, ndd the onioa and let it cool everal minute oa a gentle are. Then add the pigeon, cook then eight to tea minute with the onioa. Thea add the carrot, barley, water, aalt, pepper, and the bay leaf. Cover the taucepaa and let it boil oa a gentle (re for about aa hour and a quarter. Thi toup may be improved ia the manner indicated ia die otlver toup. A few tpooaful of greea pea during the teuoa will give it a particularly exquutte flavor. CREAM OF PIGEON SOUP. QUANTITIES for ix pcrtontt Two pigeon, cleaned, tinged and divided into four part; one large onioa chopped up, two large touppooaful of butler, half aa ounce of tall, ena pinch of pepper, iz to eight ouptpoonfuU of flour, one bouquet made of partlcy prig. a bay leaf and tprigt of thyme well lied together, two full quart of water aad half a pml of frcth cream. Melt die butler ia a aaucepaa, add the onioa and the pigeon, let them cook for about fcileea minute oa a gende are and die mil ia the lour. Let them cook again for s few miautea, add the water and bring the liquid to a bod. taking care to ttir die mixture with a woodea tpooa. to that the flour may be well diwolved and not (tick lo the bottom of the aaucepaa. At the tret boiling re move the taucepaa to the comer of the fire aad thea add the ult, pepper aad the bouquet Let it cook agia at a gentle are for about aa hour. f WUy remove the piece of pigeon. Cut the lean meat ia iquare and keep il warm. Strain the aoup through a fine tammy or (trainer and put il back, in a freth, cleaa taucepaa,' keeping rt hoi. At the moment of terving add the cream, mixing it well with the toup, which hould be boiling. Pour it into a toup tureen with the little square of meal you have kept in retenre. You roty alto at the lime of aerving add to thi cream tome poonful . of nee or. cooked barley or Italian patle. PIGEON AND TOMATO SOUP. THE preparation of thi toup i nearly the tame, a the preceding, except thai the curry it replaced by teven te eight large, firm tomaloe, tkinned, teeded and chopped up. The bouquet it made of the tame material, the proportion of water, aalt and rice are the time, but yon mut ' add alto a pinch of pepper. Ibit recipe may alto be elaborated for more expensive tattra, as the other toup i. When freth tomaloe are not obtaiaabie they.mey be replaced by tomato puree, the preparation of which wa explained ia No. O of thete article. INEXPENSIVE AND PRACTICAL DISHES THAT CAN BE MADE FROM BIG AND LITTLE PIGEONS Melt the bacon and butter in a tautepaa. Add the 'onioa and the pigeon. Lei them cook lea to twelve minute on a gentle fire. Then add the peat, the lettuce, the water, the salt, the pepper, the iugar and the bouquet. Bring the liquid lo a boil and then cook al a gentle fire for forty-five lo fifty minute. Cut the lean meal from the pigeon, thea cul il ia small quare and keep il hoi. Al the lima of aerving add two (ouptpoonful of fine butter, mixing il well, and pour the toup, which 'thould be boiling, into a oup tureen, in which you have previoutly placed ' the quare of meat r No. . 14 in butter. Season with-tall and pepper.- Add teveral tabletpooa ful of good gravy. Lay over the ' pigeon evrl liceof lean bacon, alightly browned' in butter. . Cover the terrine clote . and cook at a gentle fire fifty minute and terve. i " PIGEON AND PEA SOUP A LA PAYSANNE. QUANTITIES for ix perton t Twe . pigeon, cleaned and tinged; one Urge or teveral raali new onion chopped up; two taucetpoonful of butter; two ounce of leaa bacoa. cul ia tan all tquaret; a quart of large pea; two lettuce; well cleaned and cut in quare; halt aa ounce of tait a piach of peper, a piece of ugar, five pialt of hot water, a bouquet garai made of tprigt of partley aad a bay leaf. PIGEON SAUTE A LA PAYSANNE. QUANTITIES i Two pigeon, cleaned, tinged and divided into two part; Iwo loupcpoonfult of butter, four ubletpoonful of leak bacon, cut ia little dice; Iwo medium -tiled onion, chopped up; tix medium-tiled potatoc. cul ia small dice; tall, pepper and chopped parsley. Melt the butter and tlie bacoa ia a frying pan or rauteiag disk, aad add the pigeon, which you cook gently. After fifteen min ute cookiag add the onion, the tall aad the pepper; lei the oaion cook for teveral miautea and add the potatoes. Pinith cooking and add a little good gravy if possible aad tome chopped partley at the momeat of terving. rhi u one of the oldest and most favored method bf cooking pigeons in the country. Like many of our most savory dithet, a) originated ia the home of the faraier, as its name, "a la ptytana, iadicatee. ESTOUFFADE OF SQUAB A LA CAVALIER!. 1 I 'HIS i a more refined and expensive method of preparing the ' squabs than the preceding: Roast the quah lightly in butter and put them ia the lerrine with their cooking butter, cognac and white wine. - Then surrouad them with a dozen small lamb iweetbreadt, slighly browned ia butter, a few slices of truffle, cut rather thick, aad a few spooa fula of good veal , gravy, the whole well seasoned. Cook gently in the oven for about fifty minute. Thi and the preceding dish have the advantage that they can be eaten hot or cold. ESTOUFFADE OF SQUABS OR SQUAB STEW. ' I AKE two or three squabs, cleaard aad prepared for cooking, bul not tied up; roast them lightly aad thea put thea m a terrine (a deep earthenware dish of French design). Add to the cooking liquor a glaia of cognac and a glat of while wine; boil il teveral tecoodt aad pour il all over tho pigeont. Surround die pigeon with teveral little onion, browned ia butter, and twenty freth mushroom, cul ia quarter aad sauted STUFFED PIGEONS. ' I 'AK.E two pigeon,' cleaned and tinged, and prepare the fel lowing (luffing: A touptpooojul of butter, three ouppoos ful of lean bacon;, the liver of the pigeons, chopped up; three lahlespooofula of bread crumb, white and freth; half a aouptpooa ful of chopped onion, a cofeespoonful of chopped partley, (alt, pepper, tpic and two yolk of eggs. Melt the butter in a taucepaa, add the onion. let it cook gently tix lo eight minute aad thea add tha bacon. As toon as thi it slightly betted, add the . pigeoa liver and. if possible, Iwo or three chciken', liver, the bread crumb, the chopped partley, aalt, pepper and yolk of egg. . Stuff the pigeon, tie litem up with the feel turned ia. and cook them in a taucepaa thirty lo thirty-five minute ai a gentle' tare. At the moment of aerviag, unti the pigeon, pul them back in the saucepan, with teveral touptpooaful of good gravy or . (imply hoi water. - Give them teveral tecoadt' boiling to that the gravy and the cooking butter may be well mixed. ,