If encumbers are seasonable, select a ripe one and cut a slice from it. Eub this over the burned skin. This is cooling and soothing. To Whiten Teeth Kub crushed strawberries on the teeth before retiring. Grandmother's Complexion Clearer A fig paste which grandmother made to keep the complexion clear is one with a laxative effect. In addition it is good to eat. Chop 1 cupful of figs, 1 cupful of raisins and 1 ounce of senna leaves together. Add 1 cupful of water and 3 tablespoonfuls of sugar. Cook gently until a paste is made. Add 14 teaspoonful of lemon juice✪ Grandmother's Complexion Clearer and remove the mixture from the fire. Cut in 1 inch squares when cool and eat one before retiring. About Dieting" The foods which help a thin person to gain in weight are butter, cream, whole milk, eggs and olive oil. Eggnogs are fine. Vegetables should be served with butter or rich cream sauces and an abundance of cream may be used on the dessert. Fat persons should eat less butter, cream, bacon, pastry, cake and all kinds of sweets and starches if they wish to lose weight. A liberal use of fruits and green vegetables is desirable, but the vegetables should be served with very little, if any, butter and no cream. Other foods which fat persons should eat very sparingly and in w^hich thin ones may indulge are candies, ice creams, griddle- cakes with syrup, breakfast cereals with cream and rich pud- dings. Fat persons should also avoid macaroni, rice and large quantities of biscuits and bread. Some potato may be eaten GRANDMOTHEE'S BEAUTY SECRETS 275 because it is filling and a slice of bread at cTery meal is not objectionable, especially if it is not buttered. Skim milk should be used instead of cream whenever possible and an egg for break- fast is all right. Salad dressings for fat persons should be of the boiled variety while thin folks wishing to put on weight will find the dressings with olive oil as a foundation helpful. Since every red blood corpuscle must contain iron, foods rich in this substance help to keep one in good health and to give one rosy cheeks and red lips. Foods containing much iron are spinach, cabbage, lean beef, egg yolks, raisins, prunes and most fruits. Milk is very wholesome. Every person requires about 2 cupfuls a day, thin persons whole milk and fat ones skim milk. As a protection against scurv}^ some fresh food should be included in the meals every day. Oranges, tomatoes, raw cabbage, lettuce and raw carrots are valuable for this purpose. As a rule, a tonic will not be needed in the spring if there has been an abundance of fruit, vegetables and milk in the winter diet. The use of too much fat meat should be avoided by every- one, and the fat person should eat practically none of it. CHAPTER 5 COOKING FOE THE SICK Since persons who are ill frequently are not hungry, it requires skill to prepare food to cater to their appetites, as every mother knows. Cleanliness of food, dishes and tray is essential. Neat service is helpful and broken or cracked dishes are not per- missible. Only an excellent quality of food simply prepared should be used. If a dish is supposed to be hot, serve it that way, not as a lukewarm combination, and if frozen desserts are on the menu, they should reach the patient without melting.

AI-modernized reading of the original text

If cucumbers are seasonable, select a ripe one and cut a slice from it. Rub this over the burned skin. This is cooling and soothing. To Whiten Teeth Rub crushed strawberries on the teeth before retiring. Grandmother's Complexion Clearer A fig paste which grandmother made to keep the complexion clear is one with a laxative effect. In addition it is good to eat. Chop 1 cupful of figs, 1 cupful of raisins and 1 ounce of senna leaves together. Add 1 cupful of water and 3 tablespoonfuls of sugar. Cook gently until a paste is made. Add 14 teaspoonful of lemon juice and remove the mixture from the fire. Cut in 1 inch squares when cool and eat one before retiring. About Dieting The foods which help a thin person to gain in weight are butter, cream, whole milk, eggs and olive oil. Eggnogs are fine. Vegetables should be served with butter or rich cream sauces and an abundance of cream may be used on the dessert. Fat persons should eat less butter, cream, bacon, pastry, cake and all kinds of sweets and starches if they wish to lose weight. A liberal use of fruits and green vegetables is desirable, but the vegetables should be served with very little, if any, butter and no cream. Other foods which fat persons should eat very sparingly and in which thin ones may indulge are candies, ice creams, griddlecakes with syrup, breakfast cereals with cream and rich puddings. Fat persons should also avoid macaroni, rice and large quantities of biscuits and bread. Some potato may be eaten GRANDMOTHER'S BEAUTY SECRETS 275 because it is filling and a slice of bread at every meal is not objectionable, especially if it is not buttered. Skim milk should be used instead of cream whenever possible and an egg for breakfast is all right. Salad dressings for fat persons should be of the boiled variety while thin folks wishing to put on weight will find the dressings with olive oil as a foundation helpful. Since every red blood corpuscle must contain iron, foods rich in this substance help to keep one in good health and to give one rosy cheeks and red lips. Foods containing much iron are spinach, cabbage, lean beef, egg yolks, raisins, prunes and most fruits. Milk is very wholesome. Every person requires about 2 cupfuls a day, thin persons whole milk and fat ones skim milk. As a protection against scurvy some fresh food should be included in the meals every day. Oranges, tomatoes, raw cabbage, lettuce and raw carrots are valuable for this purpose. As a rule, a tonic will not be needed in the spring if there has been an abundance of fruit, vegetables and milk in the winter diet. The use of too much fat meat should be avoided by everyone, and the fat person should eat practically none of it. COOKING FOE THE SICK Since persons who are ill frequently are not hungry, it requires skill to prepare food to cater to their appetites, as every mother knows. Cleanliness of food, dishes and tray is essential. Neat service is helpful and broken or cracked dishes are not permissible. Only an excellent quality of food simply prepared should be used. If a dish is supposed to be hot, serve it that way, not as a lukewarm combination, and if frozen desserts are on the menu, they should reach the patient without melting.

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Grandmother's Complexion Clearer

The farm cook & rule book