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Omaha daily bee. (Omaha [Neb.]) 187?-1922, December 31, 1911, EDITORIAL, Image 21

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Omaha Sunday Bee Magazine Pag
Copyright, 1911, by American-Examiner. Great 13 ri lain flight Reserved.
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Open Air Exercise to Give the Arms Strength and Grace.
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
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
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
Drink Two Glasses of
Water on 'Rising
Take Two Hours
irv 1 . XI T e f
rresn Jtir uauy
and Lift
Imaginary Pianos
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
with Plenty
. of Water.
v ' '
' ' '
. This Is. an
. Excellent .
Exercise ! for
Giving: You
, a : Straight
'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
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. . -
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
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.
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
THIS a en of tl mot dcliciout end aourUlilat toup of eur
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.
' 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.
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.
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.
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
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 "
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.
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,
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.
' 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
' 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. ,

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