The Tyler Daily Courier-Times. (Tyler, Tex.), Vol. 28, No. 220, Ed. 3 Sunday, May 9, 1926 Page: 2 of 12
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THE TYLER DAILY COURIER-TIMES, SUNDAY MORNING, MAY 9,1926.
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aii ^ Health
sPiRiTyAinv By Lulu Hunt Peters, MD.
W®"JTV Jfutbcrcf iDiei undA'wM amJl']Di«tfot €tiikir*n'
DAILY rOUNDATI jN REDUCING DIET
Thai will ¡yiprox ¡nialr KM
I; i <' 11 - i ii ; your \v < • i •i • l il i: lli;h- j
ly important lo reduce excess I;iI mi- ,
l.v, lor I In• excess fal Ih the only '.¡hsw-
Ilinl you (¡in spare. Therefore, in youi^
ro<lin-i iK rllot you must, supply the'
needs fur your oilier tissues. Tiii
means vitamin:!, mineral < l-'iiK-nl¡< j
protein and put t of your energy ncid: .!
I want you lo have a ecrlnlii Inun-
dation In 111om( C.'h every day lo
supply 111'' i needs no thai in icdiicln:'
your wolf,lit. you will not reduce your
turen;1, th and health al. I he mime time.
Afier you l;;illiiti loundalioii you
i till make your own < holi e of loodi
lor I lie lia la ni e oí I lie diil. Vol.
KIIIST; Ai leant a half pound o!
Home watery vegetables (Ihe kici
leal vegetables are especially good)
lell.i''e, lipii'ieli, celery. aspuiagus
wall : ere...-, eelilnige, heel top ;-reeii«
; ¡.oiuatoi etcetera. A half pound o
j thi i;e, eooUed or uncooked, willioii-
•fat, will he approximately fid <!.
;• I'.i (i.NJj; Dili' hall' pound of ot.liei
• VOHe'tit'llJe)*, nuch ayi arrpls, heels
'i'llliill: L'nO ('. el' Ireil. The follow
in;; approniiuale I On each: Oiu
large i.pple, orange, Iiatiami, pear
one half li.rc.e ;rapefrult, one melon
I 1 - "J inches In diameter; nun; i up <>
llerri. .s. grapes or cherries; lliree o.
lour plums apricots, lemons or pencil
ok; three or lotr dales, t\\u or three
I Iks; one tout-Ill clip of raisins or cur
Minis. Ilelter make your dessert o
Your fruit and vegetables will tin
iiisii e large share ol iln- vitamins am
mineral i• 1 • ■ mei11;; and nunc emboli,v
draies or energy food. It is liesl lo
lake a lari;e part of I hem raw. Krulls
and vegetables are more or less m)mi
lar foods, i n II vim cannot ;;et vejti
liilih s. ymi can lake more trull, and
KOl'liTII: liven day you should
liave at least nui> pint ot skim o
butteiniill;. Tlml will anioniii in lliu ('
(In <lo t iic ounce) of which about
7."i ('. nr.- complete protein. Milk will
also give Jon a liberal -apply ot nal
•' 1 uin or linn1, if you prefer whole milk
you will Inn ■ to count it a total ol
320 calories to the pint (L'ti caloriet
to the ounce.)
If you do not care tor milk. talc,
three ounces (about two heupllU
tablespoonlul ol eliaue cheesi
Tills you will need <0:1111 . n 1;. lllll ('
bill it will give ymi 7 (' el com tdel i
firotein. and 1111■ lisie, lie >:i:ne as Iln
milk would. Other cheese are i;ood but
I hey coin higher In calories (one full
inch cube of cream elieoHo is 100 C.)
FIFTH: I want you lo have two
average sized potatoes, 200 C, Oil
two slices ol whole wheat bread, ono-
half inch thick, same number of cal-
ories. Those of you who are polity m
i lieiimatie had hidler take I lie pota-
toes instead cif me Proud because of
their alkalln sails.
SIXTH: i'rotolii. You. must have
about 100 C. inore of protein, besides
vvlml you get In the milk. You can gel
Ibis, in a huge ineasiire, In three or
tour ounces of lean meat or fish (150
I', total) Ol! two or three e^gs (oimi
- k 75 about :I0 protein 0.) or 20
•ni;e peai.MlH dotal 201) (!.) will give
mi In c. eood proioln.
What I luive ou'liued for you
nines ¡!|ipro.\lmale|\ lo !ll)ll calories,
hat leaves yon :illli calories more to
íioose as jíour Inste dictates. You caii
ike nomo simple randy. I lie value of
vlilcli you can jiii'ic by I lie simar, one
'"tice oí sugar containing 115 eulor-
■s. Or you eai: have part of an onli-
Ifiy slice ot pie which is ."(Ml lo G00
. dependliin upon its i'ichiiess; or
un' ice cream dhe same ii>umber of
abides), lint | advise you not lo take
Ileso because II is best In learn not
0 ai l e for I lieiil.
Now I want to talk a little hit about
no dlsl i ¡but ion of your calories. You
on take tliein during Ihe day in any
"inner which you find most eonven-
' ii I • 'I'n ke t hem all In one meal It you
kc and drli.ik nolhliifi but water Ihe
si of (lie da.\ ; or lake I hem in two
eals. or take them in five meals. I
ave liad thousands ol letters from
e lolbiwers of our arlirlos on redue-
and many of ilicm say I hill they
I hey «el along best on a late
■ en k fast of it bou I ion and a din-
er at nil,hi of the balance of Ihe 1200
IVrsiiiuiily, I like lo have lull (', for
real.fasi. :ifiii in,' |n i • di, I tin ai lea
'nie. led Ii .a for dInner in I lie even
• I!. how,", ei i ani inviled to a
molí I lake my lull C. for breaklasl
whlcii coiuisls of a cup or two ot
offee wilb Ion in cream (l and
^ lai'lespoonfuls heavy cream is Hill
'.; three cubes ol sugar are 100 C.);
ir a cup of clear coffee, with 100 C.
if coffee cake- -and thou I have G00
r ,"nn lor lutteh, and the balance of
i.v calorl"s (usually fruit) for my e\ I
\ ver> satisiai'lory lunch is a ;lass
1 tu.II, ( 'I'll ('.). II slice ol windowileal '
fkJKITCHEN CABINET IS GREAT CONVENIENCE
Cocking Materials and Utensils Easily Asssmbitd.
(Pr«i iir«d \ij tho tTnltort fltaten Department
of Aurlrul! urf.)
There Is no need to demónstrate to
tin? modern housewife, I he value, of
liavlne must of tier supplies grouped
near together, so that «lie can pro-
pare foods with the fewest possible
motions nnd steps. A kitchen cabi-
net, either bought in a store or home-
made, answers this need perfectly,
although Its usefulness Is not always
realized until work with It has actu-
ally begun. A glance at Hie Illustra-
tion, which shows how easily mate-
rial!! find utensilH for eaUe making are
assembled when one has u cabinet,
will suggest many other ways of using
tills very convenient piece of equlp-
Convenient Position of Cabinet.
You have, of course, a stool In your
v i ee, to sit on as often as work
permits, Notice the convenient posi-
tion this cabinet occupies with respect
to the sink, which Is just to the left ol
the cook. Used bowls and mixing
tools can be laid on the drain board
wltjumt an extra step, and the work-
ing surface of the cabinet is thus
easily kept clear. The United States
Department of Agriculture suggested
this particular arrangement.
If you do not wish to buy a cabinet
it Is quite possible for the "handy
man" of the house to Improvise one
which will f ni li 11 t he main require-
ments; a place to keep the supplies
nnd ii counter to work with them
easily. If this is a built-in feature it
should be located so as to save steps
In moving about the kitchen from sink
to cabinet and cabinet to stove.
bread, one-half inch thick, or a shred-
ded wheat biscuit. (100 (V) and a big
apple (lilt) ('.) This totulti/i 850 (' A
pii.i of milk alone ("20 ('.) also makes
•i very satisfactory lunch. Another one
s a large naiad—one-hall' pound of
'.ny Kieeas (fill (!.) with one-luill ta-
lilespoonful of mayonnaise (50 ('.) "
heaping liibiespoonluls of cottage
cheese (Inn ('.) and a slice of whole
wheal bread (in,, C.) if you make your
mayonnaise dressing of mineral oil
you won't luuo lo county any ("s.
If il is not convenient for you lo
not these things you cai.' nearly al-
ways gel fruit lor lunch. At lea time
if you are not hungry you can save
vour 100 r. for dinner. ¡Sometimes a
big glass or two of water will satisfy '
hunger contractions. (Hunger is
posed to lie caused by tho contrac-
tion of the empty stomach.) Some-
timos a tiny i,ii of lemon or orange
peel or a clove will have the same cf-
lect, The commercial vegetable and
meat extract make good broths when
mixed Willi hot water. A cupful of
Mich a broth is practically calorieiess
It is best to lake a liberal supply of
Counterfeiters are so clever and
numerous in China that native aud
toreign banks arc compelled to have
a large staff of experts to detect spu-
rious coins and paper.
water while reducing. It is not fatten-
Copyright 10J5 ii> The George Mat-
thew Adams Service.
CODS TÍM TO EAT
Let us serve you this month
Clyde & Son
PHONE 790 or 168G
We Give S. & H. Green Stamps
i i. -m..
If you haven't ever tried one of our Sunday
Chieken Dinners you have missed something
COME TODAY. BRING THE FAMILY
i o uiaunguian nayon
Artificial silk, or rayon, as It is gen-
erally called, can lie distinguished
from real silk because it Is more lus-
trous than real silk, more stiff and
harsh, and burns like cotton witli a
yellow llame tluit flushes along and
leaves a small amount of gray ash.
An exception Is a brand of artificial
silk recently Introduced which gives
a hard ball of ash. The yarns untwist
very readily and Ihe Individual fila-
ments spread apart In more or less
of u fan shape. Artificial silk is usu-
ally weaker when wet. Therefore
when garments made of It tire laun-
dered, they should be handled enre-
fully and not rubbed. Do not wear
rings when washing thes# articles, or
you may tear holes in (lie fabric,
i'roperly handled, this material is use-
ful and attractive, the Culled States
Department of Agriculture says.
Five-Minute Cabbage 19
Beat to Save Vitamine«
"I was bolted to death!" read tho
Inscription on the cabbage tombstone
I11 u "vitamine cemetery" which
formed part of u vividly instructive
pantomime staged by some school
children not long ago. The excellent
lesson of this entertainment, showing
the Importance of a short cooking
period for all the vegetables valued
for vitainlnes was easily understood
by those present, and as the dramatic-
part of the lesson was followed by di-
rections for preparing many common
vegetable, foods to conserve their vlt -
miues, they also learned liow to avoid
"boiling them to death."
In addition to the fact that the vita-
mines in cabbage «re destroyed by
long cooking,, there are several otlic,r
advantages in cooking this vegetable
as little as possible. The directions
given below by the United States
Department of Agriculture give a
delicately flavored crisp cabbage dish
which can be prepared in a very few
mVcutes Just before a meal, or pre-
pared early In Hie duy and quickly
heated at serving time. The color Is
very attractive when green cabbage is
used, and the kitchen and house, are
not filled with cabbage odor.
Wash and chop finely enough cab-
bage to make one quart. Simmer for
about two minutes in one pint of hot
milk, adding one aud one-half tea-
spoonfuls of flour. Season with salt
and pepper. Cover the cabbage and
heat Cor three or four minutes without
allowing the mixture to reach the
boiling point. The vegetable should
not entirely lose its crispness. If more
convenient, the cabbage moy be
cooked In this way early in the day,
set away to "ripen" or develop flavor
for a few tiours, and reheated quickly
Just before serving.
Have Pickled Tripe for
Change on Family Table
Beef tripe, or stomach lining, is a
good food which may be preserved
by pickling when beef cuttle are
killed on the farm. The United States
Department of Agriculture gives the
following direct ions for preparing it:
After the tripe lias been thorough-
ly cleaned and rinsed In cold water, It
should be scalded in hot water (a lit-
tle below the boiling point). When
sufficiently scaWed, the Inside lining
of the stomachs may be removed by
scraping, which will leave u clean,
white surface. Tripe should be boiled
until tender (usually about three
hours) and then thoroughly chilled in
cold water so that the fat may bo
scraped from the outside. When this
has been done, peel off the mem-
brane from the outside oí the stomach,
add the clean, white tripe is ready
for pickling. It Is usually pickled In
45 grain vinegar.
The pickled tripe Is prepared for
use by washing and wiping It, nnd
after dipping convenient sized pieces
in flour or egg and bread crumbs, fry-
Imr It till eolden brown.
The river with the widest mouth
is the Amazon, which is more than
100 miles across.
Sandwiches. Drinks, Salada
Moderate Prices—We satisfy
the most fastidious taste.
"THE PLACE THAT'S
Development of the X-ray may en
able us to see ten thousand times
farther than we can today Sir Wil-
liam Brags, director of tho P.oyal In-
stitute of England, declares.
The largest library in Western' Eu-
rope in 1378, owned by Charles V.
King of France, consisted of 010 vol-
But Not Spoiled
At dinner an overturned
dish—nnd a spotted dress! No
distress, though, if you send it
to Horner nnd Urban. For wo
will take out that spot without
leaving a bit of evidence that it
■was thero The charges for our
services aro very moderate.
Piiono No 520 for a pick-up man
Wo work for white people only.
Horner & Urban
Yet Are Attractive
The present day styles in window shades are featuring* scalloped
and fringed patterns, in various colors. We have a very complete
stock of them, and we will be glad to show you what we have.
Green and white, and green and
tan scalloped and fringed
shades, 36 inches wide and 3 ft.
long for $1.25
Scalloped and fringed shades,
buff on both sides $1.00
The same shade only plain 80c
Armstrong Lineoleums, Printed
lineolum, per square yd. $1.25
Inlaid lineolum, per sq. yd $2.00
Felt base rugs, 9x12 .... $10.00
Felt base rugs, 9x12, with bor-
Genuine Linoleum rugs, 9x12
Slate colored shades, with scal-
lops and fringe, 36 inch x 7 in.
Tan and white shades, with scal-
lops and fringe, good quality,
Green and white shades $12.25
Simmons beds $8 and up
Sanisdown mattress __ $37.50
The best that's made.
Good Mattresses .. $14 and $20
We have placed quite a number of awnings recently, and not only
do these awnings afford protection from the sun, which will shine
good and hot soon, but they also add much to the appearance of
the home. Haven't you admired the beautifu? homes in the cities
with their awnings? Then let us fitf up your home the same way.
South College St.
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McDougal, H. A. The Tyler Daily Courier-Times. (Tyler, Tex.), Vol. 28, No. 220, Ed. 3 Sunday, May 9, 1926, newspaper, May 9, 1926; (texashistory.unt.edu/ark:/67531/metapth178092/m1/2/: accessed March 17, 2018), University of North Texas Libraries, The Portal to Texas History, texashistory.unt.edu; crediting The Dolph Briscoe Center for American History.